Our good friend Harsh—the tech-crazy, food-crazy, world-traveling management consultant—was recently dragged from his posh assignments in London and Rome to work on a project in Dallas. He summarized his observations on life in the Lone Star State in his blog earlier today; which included this golden nugget:
Texas is all about beef barbequeue, so pulled pork and pork ribs just aren’t as popular. Hell, out here people use beef as a condiment (for their beef)[.]
