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August 1993

Features

Famous Last Words

Jul 31, 1993 By johnconnally and mickeyherskowitz

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.

Inn Vogue

Jul 31, 1993 By jenniferfarley

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

Web

Soy-Wasabi Sauce

Jul 31, 1993 By Texas Monthly

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…

Pickled Ginger

Jul 31, 1993 By Texas Monthly

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…

Grilled Pacific Salmon with Soy-Wasabi Sauce

Jan 20, 2013 By Texas Monthly

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…

Columns

King Fish

Jul 31, 1993 By Sheri Fowler

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

Mean Streets

Jul 31, 1993 By Robert Draper

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

Miscellany

State Fare

Jan 20, 2013 By Patricia Sharpe

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