August 1993 Issue

Features

Feature

Juke Joints

Since the fifties, they’ve been East Texas’ most colorful watering holes—bar none.

Feature

Famous Last Words

John Connally opposed supply-side economics, thought Sid Richardson mistreated Perry Bass, and never regretted not being president: this and other candid commentary from his forthcoming autobiography.

Feature

Inn Vogue

For business travelers with reservations about big-city hotels, bed and breakfasts suddenly have staying power.

Web

Recipe

Soy-Wasabi Sauce

Soy-Wasabi Sauce 5 tablespoons wasabi powder (available at Asian markets) 3 – 4 tablespoons water 1/2 cup vegetable oil 1 egg yolk 1 tablespoon soy sauce 2 teaspoons rice wine vinegar 1 teaspoon Dijon mustard 1 teaspoon sake (available at liquor stores or Asian markets) Stir together wasabi powder and

Recipe

Pickled Ginger

1/2 cup fresh ginger, sliced paper thin with vegetable peeler 1/4 cup white vinegar 1/4 cup rice wine vinegar 1/2 cup sugar Stir all ingredients together in nonreactive stainless steel pan or glass saucepan and bring to a boil. Let mixture cool to room temperature and chill overnight. (Pickled ginger

Recipe

Grilled Pacific Salmon with Soy-Wasabi Sauce

Soy-Wasabi Sauce 5 tablespoons wasabi powder (available at Asian markets) 3 – 4 tablespoons water 1/2 cup vegetable oil 1 egg yolk 1 tablespoon soy sauce 2 teaspoons rice wine vinegar 1 teaspoon Dijon mustard 1 teaspoon sake (available at liquor stores or Asian markets) Stir together wasabi powder and

Columns

Environment

King Fish

One of the world’s magnificent game fish, tarpon are back in Texas waters. Can we keep them from disappearing again?

Mean Streets

Larry McMurtry rallies Lonesome Dove’s geriatric survivors for a last perilous, meandering adventure in Streets of Laredo.

Shopping

The Buying Game

Ikea appeals to twentysomethings who are beyond bricks and boards but not yet ready for a lifetime furniture commitment.

Miscellany

State Fare

State Fare

Spinning in its own distinctive orbit, Austin’s Mars has created a stylishly multicultural menu, with Middle Eastern, Pacific Rim, and Mediterranean cooking styles all getting their due. This grilled salmon in a velvety sauce punched up with Japanese horseradish demonstrates how the small, trendy restaurant makes culinary worlds collide. Owner

Reporter

Reporter

Stink Big

The sour odor of calf chips from an Erath County feedlot has one family crying foul.

Explore the Archive

See all issues