T. had a Tea party this afternoon and assembled these sugary snacks to accompany the tea...
Sunday, February 24, 2013
Let’s face it. No one ever would have said “Keep Austin Weird” if Threadgill’s hadn’t made it weird in the first place.
When bootlegger and country music lover Kenneth Threadgill opened his Gulf filling station just north of the Austin city limits in 1933, he had more on his mind than just pumping gas. After all, just months before he had stood in line all night to be the first person to own a beer license in the county. And soon after, his joint would become a favorite for traveling musicians interested in grabbing a drink after their gigs.
The quintessential beer joint continued to flourish into the sixties, and changed with the social climate of the era by inviting the folkies, hippies and beatniks to his Wednesday night singing sessions with open arms. Threadgill’s love for people and music smoothed out the conflicts that usually occurred when longhairs crossed paths rednecks, and because of this, a new culture tolerance emanated from the tavern, which had a profound effect upon its patrons and the music that came from it.
Corn Bread Muffins
Red Beans and Rice
World Famous Chicken Fried Steak...
Thursday, February 21, 2013
Saturday, February 16, 2013
I went to a conference in Austin Texas recently and was told abut the ultimate BBQ joint just outside of the city, so I went and was floored.
The last open pit BBQ in the state.
This is more like a BBQ compound... it is massive... tons of places both inside and outside to sit for as long as need to eat, drink and BBQ!
Homemade sausage, brisket, ribs (pork and beef) and chicken, as my Dad says a "mixed grill"
Family Style is the way to go - a sampling of the meats, plus potato salad, pickles, bread, slaw and beans... 20$ all you can jam down.
Beef ribs with an asian flare...
If you can ever in a lifetime get to this BBQ spot your palate will be changed forever...
Thursday, February 14, 2013
While others have identified in the past which wild plants are edible, Tama Matsuoka Wong, the forager for Daniel, the flagship restaurant of renowned chef Daniel Boulud, and Eddy Leroux, its chef de cuisine, go two steps further, setting the bar much higher. First, they have carefully selected only the wild plants that are worth seeking out for their fabulous flavors. Second, after much taste-testing, they have figured out the best way to prepare each ingredient—a key in getting to know these exciting new foods. In Foraged Flavor, they reveal their seventy-one favorite plants, which are easy to identify and can be harvested sustainably across the country (including at farmers’ markets for those without access to nearby fields and forests). Tama helps readers uncover bright lemony oxalis growing in patches of their lawn or creeping jenny, with its unmistakable leaves and delicate green-pea flavor. Eddy then gives simple recipes to showcase the foraged finds, including Cardamine Cress with Fennel and Orange Vinaigrette; Braised Beef, Dandelion Leaves, and Clear Noodles; and Purslane Eggplant Caponata.
With twenty-five botanical illustrations, fifty color photographs of the plants, and tons of field- and kitchen-tested know-how, Foraged Flavor will be an indispensable guide for cooking enthusiasts.
Monday, February 11, 2013
Occasionally I go to visit a friend simply named Bossfry for a soiree of fine wines and delicious foods; this past session we decided to make poutine and burgers - a man's delight!
However, we wanted it to be a bit different yet professional, so...
We made fresh onion rings with a bit of club soda, flour and bread crumbs - fried at 365. These little beauties would top our burgers.
Inside the patties we put capers, dijon, garlic, thai red curry, one egg, bread crumbs, cumin and S&P
We made a sweet / white potato mix for our poutine topped with shavings of parmesan cheese and a quick chicken based gravy.
The Boss manning the hot oil.
Simple yet totally outstanding taste, with the cheese, the sweet from the sweet potatoes and the rich hot gravy - yum time!
The burgers were stacked high, with tomatoes, lettuce, onion rings, a spicy chutney, and the usual burger toppings as per the taste of the individual.
We discovered the optimal fry to be at 365 degrees - these fries were double fried, so 1st fry was at 325 degrees, then blasted for crunch at 365. Excellent fry or as the Boss refers, "the perfect fry"...