American Craft Beer Week Day Six: Saint Arnold Returns To Baton Rouge

Who's got the Woodruff-flavored syrup y'all?

Baton Rouge's Bulldog (4385 Perkins Rd) hosts Saint Arnold out of Houston tonight; they're bringing a keg of their definitive take on Berliner Weisse: Boiler Room.



Plaquemines Parish Seafood Festival Queen Nadia Cognevich Bids Farewell To Her Subjects

As the 2014 Plaquemines Parish Seafood Festival roars to life, the queen of last year's party prepares to abdicate her throne.

There is scant online information on how Nadia Cognevich conducted her reign which may be a good thing. Surely had there been any sort of royal scandal the Times Picayune would've broken the story in a big way.



American Craft Beer Week Day Five: Bayou Teche, Tin Roof, Abita

We're trying to decide between lounging comfortably on our shady back patio and drinking the Bayou Teche Acadie that's in the fridge or shaking free from the torpor and walking to d.b.a for the Arnaudville brewery's big Cajun beer/food party.


Expect kegs of Tin Roof's Juke Joint IPA to complement the offerings from Bayou Teche. 5pm.

Cask lovers who live in or are willing to drive to Metairie will be well served to drop into Lager's International Ale House where a cask of Abita Imperator Black IPA will be on hand. 6pm

Plenty more New Orleans beer parties via


American Craft Beer Week Day Four: NOLA Brewing Tap Room, St. James Cheese, Avenue Pub

St. James Cheese Company and NOLA Taproom have teamed up to steal the award of best in show for day four of American Craft Beer Week in New Orleans. Super heavyweight of cheese: Justin Trosclair (the number one cheesemonger in USA) will be holding court at the taproom with five of his favorite cheeses which shall be paired with five of NOLA's best beers. 7pm.

Do. Not. Miss.

Prior to the cheese and beer party you may want to visit Avenue Pub as they've gone sour and funky with their Funk Night party. Stand out brews, from our perspective, will be the Bishop's Barrel #2 from Saint Arnold and The Bruery's Hottenroth Berliner Weiss. Tons more sours from plenty other breweries but we can attest to these two beers. 5pm

Lots more beer parties right this way


2014 Mayhaw Festival Set To Blow Up In Starks, Louisiana

Back when Louisiana had a legal drinking age of 18, Texas had already descended into the stone ages of 21+ only drinking for their state's citizens.

Starks, Louisiana saw land-office business from Texans who reckoned that since they were old enough to vote and/or go to war for America, they ought to be allowed to sip on a cold beer from time to time.



This Week In New Orleans Food Blogs: Hollygrove Market,Taj Of India,Cottage Food Bill, Cafe Adelaide

This article marks the debut of our newest feature. In this space we'll shine a spotlight on the finest New Orleans food blogs. We're looking forward to digging deep and finding the best food writers in the best city in the USA: New Orleans, Louisiana.



American Craft Beer Week: Avenue Pub Hosts Barrel Aged Beer Night In New Orleans

There are plenty craft beer events in New Orleans tonight but the leader of the pack is easily the barrel-aged promotion taking place at Avenue Pub.

This is where the craft beer conversation starts in New Orleans.



Attention New Orleans Coffee Lovers: From Dancing Goats to Green Mermaids: Coffee and New Orleans

In June of 1993 Silocaf began operations in New Orleans.

A subsidiary of Pacorini Global of Trieste, Italy, a stevedoring and logistics firm, their facility, a coffee silo, is located adjacent to the Napoleon Avenue Container Terminal. This is the point where 300,000 tons of green coffee beans annually enter the United States.



This Week In Charcuterie News: Usinger's Sausage, Vance Vaucresson, Benton's Ham, Four Seasons

We're working our way through two heavy bags of andouille and tasso from Best Stop and will be putting up recipes powered by these meats soon enough. A recent Sunday morning visit to the old meat market in Scott, LA found a line 30 Cajuns deep at the meat counter and another long queue at the popcorn machine that houses the boudin balls.

Nice piece on Usinger's Sausage, est 1880

New Orleans sausage man Vance Vaucresson

Benton's ham is on the menu at Cure. Many a drunk in New Orleans claims it to be the finest cocktail bar in the entire town

Charcuterie pop up at Four Seasons?

last week's edition


Support Chef Pete Vazquez's Appetite Repair Shop In Algier's Point

New Orleans chef Pete Vasquez has launched a Go Fund Me campaign to fix the electrical system of his Appetite Repair Shop project over in Algier's Point.

Vasquez needs $6500 to breathe life into his restaurant.

Here's the page where you can dig deep and give til it hurts to help the chef gain traction.

hat tip


Louisiana Craft Beer Week Day Two: 40 Arpent and Terrapin Beer Company Night At Bulldog Uptown

Open for just a little over a month, 40 Arpent, based in nearby Arabi, will be on hand tonight at the Bulldog on Magazine pouring their milk stout and Delacroix Abbey ale. We've been foaming at the mouth to try this brand new company's brews and can't wait to have a go at them-if we can successfully navigate the sea of hound dogs that are always abundant on the Bulldog's patio.

Terrapin Beer Company out of Athens, Georgia are bringing their Maggie's Peach Saison, Moonray Chocolate Orange Weissenbock as well as their Hopsecutioner IPA.

Terrapin's ascent in the craft beer community has not been without controversy as they sold a stake in their company to Miller/Coors much to the horror of craft beer purists.

Tempest in a teapot? Here's the most reasoned take on the story I could find

keep up to date on New Orleans craft beer scene via Norma McGunnigle


Recipe: Charred Vietnamese Zucchini With Red Boat Anchovy Salt


I fired up my 100 year+ old Wagner Ware cast iron pan, coated it with 2 tablespoons of rendered Tamworth hog bacon fat, tossed in two sliced zucchini, and a big handful of slivered purple onion that I had liberally coated with Red Boat anchovy salt, and walked outside to take a phone call.



Field Report: Zatarain's World's Largest Crawfish Boil

Sold out show.

25,000 pounds didn't cut it so the Zatarain's brain trust went to their reserve and pulled an extra ton of crawfish out of somewhere (car trunk?) and it too was summarily devoured.

Then things got ugly.



American Craft Beer Week Fires Off In Louisiana: Saint Arnold Invades Baton Rouge

Louisiana craft beer does not enjoy broad penetration in the New Orleans bar scene. While the metropolitan region does have numerous drinkeries where you can purchase a carefully made beer, the average corner bar is busy slinging High Life, not Bayou Teche.

This will change.

To stay abreast of Louisiana's craft beer scene we recommend following Norma McGunnigle, she's a hard drinking woman who knows how to turn a phrase

While craft beer is not his beat per se Todd Price over at the Times Picayune wiggles a little coverage into his food reports

As American Craft Beer Week swings into motion today we'll be providing coverage of events around the state (Louisiana) that are of significance to area drunkards. We reckon the Sam Adamses and New Belgiums of the world get plenty ink so we'll confine our work to lesser known breweries.

Like Saint Arnold. They're wheeling into Baton Rouge today with a truckload of Bishop's Barrel to be served at The Chimes East 10870 Coursey Blvd., Baton Rouge, (225) 296-498


Last Chance For Cochon De Lait: 40th Annual Pig Party In Mansura Louisiana

Today, Sunday May 11th 2014 is the final day of the massive celebration of the pig in Mansura, Louisiana.

The final day always marks what the organizers call "The Grand Feast" and anyone with even passing knowledge of Louisiana's food culture knows that a phrase like that does not get tossed around easily.

Grand it shall be with multiple hogs being roasted all day and all night.

Mansura is in the heart of Avoyelles Parish approximately 160 miles to the north and west of New Orleans so if you set out right now you can have a big plate of cochon de lait right at lunch time.

previous coverage


Tamale House Fans Rejoice As Tamale House East Hires Airport Location's Long Term Cooks

As was predicted internally at Scrumptious Chef, the lynchpin cooks at Tamale House Airport have been welcomed into the fold at Tamale House East.

As is often the case, the recipes at the Airport location did not reside on a hard drive or in a Masterchef folder on a computer. They live and breathe in the bosoms of the workers.

That enchilada sauce that drove you wild? Now breathes life at Tamale House East.

The salsa that you poured all over your breakfast tacos and fried eggs? Vast reservoirs will be waiting patiently in the walk in at Tamale House East.

All the sauces, cooking techniques and soul filled renditions of Airport's classic Tex Mex plate lunches will be honored in full at Tamale House East.

Breathing life.

photo of the uber rare and delicious strawberry cupcake served at Tamale House Airport


This Week In Charcuterie News: Germans! Texas Wesleyan,Basques!Andrew George Jr,Timothy Banthongsack

We're retiring our This Week In Sausage News feature. It had plenty traction but we're expanding the topic to include charcuterie. After a lifetime spent curing and smoking meats it seems logical to branch out from just-sausage and also weave tales of other meat forms into our narrative.

In honor of Big Jim Sullivan, one of the premiere meat curers in the Kentucky of the 20th century.



RIP: Rest In Peace Bobby Vasquez 1941-2014

The first restaurant I ever ate at in Texas was Bobby Vasquez's Tamale House.

Back in 1991 the restaurant landscape in Austin was quite a bit different but even then a .60 cent taco was somewhat of a rarity.



Jane And Michael Stern Speak On Louie Mueller Barbecue

Veteran chowhounds Jane and Michael Stern have spent the past few decades criss-crossing the United States eating in beat-up cafes, smokehouses, diners and halls devoted to feeding the trenchermen of the world.

They recently turned their attention to Louie Mueller barbecue and it's well worth a read.


Birth Notice: Gardner

Ben Edgerton and Andrew Wiseheart have officially announced their new restaurant concept. It's to be called Gardner in honor of Andrew's father, a man named Gardner.

Seasonal vegetables shall be the matrix of the new venture.

In keeping with current Austin trends the restaurant will be located east of I-35 near the intersection of Chicon.

Like oblique photos of food? Step right this way


This Week In Sausage News: High Dollar Sausage, Scotch Eggs, La Quercia, Kielbasa Obituary

Sausage prices skyrocket

The infamous Scotch Egg

Sit down with the folks from the legendary La Quercia

The king of kielbasa has died

previous This Week In Sausage News: Dublin Coddle, Afro Fusion African Sausage, Cincinnati Goetta, Venison


The Best Austin Texas Food Blogs: The Hightower, Quattro Gatti, Titaya's, Bufalina, Angela Medearis

The Hightower gets raved up by the folks at A Time To Kale

Completely obscured by high profile Italian joints in Austin, Quattro Gatti just keeps hammering away

I love Angela Shelf Medearis

Hungry Girl Austin continues rampaging, Godzilla-like across Austin eating everything in her path. Titaya's report

Bufalina is hiring

previous The Best Austin Texas Food Blogs: Stiles Switch, Pop Up Picnic, Whataburger,Lenoir,Gus Fried Chicken


Interview With Sam Williams III

One of the old masters discourses on all things hog.


Field Report: Scrumptious Chef Charcuterie Pop Up

East Austin Charcuterie Project was our most ambitious pop up restaurant yet. Such is the nature of slow-cured meats and food made 100% by hand using our highly specialized "competitive sourcing" techniques.

But we must bow and scrape to the old master: Allan Benton. The crowning glory of any menu upon which it's featured will always be a cured ham coming out of this man's Madisonville TN smokehouse.



RIP: Rest In Peace Railroad Barbecue

Railroad Barbecue has announced that they are shuttering their old timey barbecue joint in Manchaca (est.1981) and if that news wasn't bad enough, they are also closing down their Kyle location.

When we lived in South Austin, Railroad saw plenty of our brisket and fried potatoes money. No shortcuts from the Sherrill Family on those fries that we repeatedly declared to be the finest in Travis County.

Handcut, fried twice and served hot as blazes.



Texas Killers Bring Home The Hardware At 2014 World Beer Cup Awards

Does the fact that Coors Brewing Company won the World Beer Cup Championship in the large brewing category in any way mitigate the importance of the World Beer Cup?

Johnny Paycheck sure wouldn't think so. That man loved his yellowbelly. When's Jester King going to put out a banquet beer?



This Week In Craft Beer News:Stochasticity, Young Master Ales, Asheville Scene, Freetail,Jester King

We're no fans of South Austin Brewing but last night's front porch beer, a 750ml of their golden ale cellared for 14 months was delicious. We wish we had the time to cellar all their brew 'cause straight out of the box they're bordering on undrinkable.



The Ten Most Popular Recipes In The History Of Scrumptious Chef

This site began its life as a recipe database before morphing into a powerhouse of barbecue reviews, taco ramblings, food obituaries, dive bar reports and analyses of other food writers' work.

But recipes are evergreen, and they still drive the lion's share of traffic to this blog. Without further ado, here are the ten most popular recipes in the history of the site:



Steven Shaw Is Dead

When Steven Shaw and Jason Perlow founded eGullet in August of 2001 they had no way of knowing they were helping to kickstart a revolution.

Shaw was sick and tired of Chowhound's heavy-handed moderation (read The Death Of The Austin Chowhound Board attempts to control the posters who had come to regard the virtual community as their de facto living room.



This Week In Sausage News: Dublin Coddle, Afro Fusion African Sausage, Cincinnati Goetta, Venison

Another busy week in the world of sausage. We introduced a brand new boudin at our most recent food party and it was a hit. Apparently people really like smoked shrimp and pork belly sausage. Read on for news on the Dublin Coddle and information on African sausages.



A Recipe For Benton's Smoked Bacon Pimento Cheese Spread

I've been an acolyte of Allan Benton since I was nothing more than a country sprout growing up in the Cumberland Highlands of Eastern Kentucky. While my grandpa Big Jim Sullivan was putting out world class bacon from a wood smokehouse in rural Knox County, Allan Benton was two hours south learning the cured meat trade in Madisonville, Tennessee.



How To Cook A Benton's Country Ham

We've tackled the methods behind breathing life into a cured country ham here before but for our latest adventure we wanted to see if a different technique could be employed. When you travel 2000 miles to buy a ham you want to make sure you honor the meat so while this was an experiment it did not happen without a lot of serious research.



A Guide To Making The Perfect Hard Boiled Egg

Making the perfect hard boiled egg starts with one simple trick: use old eggs. You can accomplish this via shopping at a store that doesn't turn their stock over frequently or by purchasing the eggs 10-14 days in advance of cooking day.



Field Report: East Austin Salsa Shootout 2 At Tamale House East

A young hopeful rose out of nowhere to seize the day at Tamale House East's second annual East Austin Salsa Shootout as a battle-hardened team of hot sauce cooks (minus a no show) gathered on the East 6th Street proving grounds with fiery quarts of handmade salsa to see who could put out the best sauce in all of East Austin.

One entrant, not the winner, proved to be my favorite with an absolute ass-burner. Lassitude stripped away via capsicum I returned to the kitchen a new man.

Ryan and Julie of Foie Gras Hotdog, in a giant fuck you to convention, returned to defend their title with a new recipe. Eschewing last year's formula took some serious guts and we salute them.

All the hot sauces were splendid but one mole-like concoction was especially deep in flavor. We reckon this cook must have spent time in Oaxaca as their rendition tasted like it had a good 30 ingredients.

And the winner? Matt Taylor, a cook at Swift's Attic, competing for the first time, was deemed the crowd favorite. There is no judging panel at East Austin Salsa Shootout. The people decide who the champ is.

This event would have not been possible had it not been for Saint Arnold Brewing, Four Seasons Austin and Juiceland.

photo credit via Nelly P. Ramirez one of the competitors


The Best Austin Texas Food Blogs: Stiles Switch, Pop Up Picnic, Whataburger,Lenoir,Gus Fried Chicken

The gals over at Forks Up segue off the fine dining trail and eat at Stiles Switch Barbecue

Ginny Bell! has a food events round up for y'all



Lockhart BBQ's Steve “Bubba” Coddington Wins National Barbecue Person Of The Year

Up in Michigan there's a smoked meat outfit called Lockhart BBQ where pit boss Steve "Bubba" Coddington plies his trade. (ed note: barbecue newcomers now use the word "pitmaster" to describe any person who's ever so much as grilled a hamburger on a Weber grill, we'll stick with the pit boss appellation.)

That's a far piece from Lockhart, Texas but as branding goes you could do a lot worse than invoking a Texas legend to help get the meat out the door.



Massive Craft Beer Party Set To Blow Up In Dallas: Big Texas Beer Fest

To be clear, we have no intention of attending, but this weekend's (Saturday April 5th 2014) Big Texas Beer Fest in Dallas sounds like a good time

To wit: 400 beers from over 100 brewers.



A New Player Enters The Austin Texas Craft Coffee Scene: Wild Gift Coffee

For the past five years, Once Over Coffee Bar in South Austin has been our favorite coffee shop in central Texas.

We go here for perfect Americanos, a soundtrack featuring plenty X, and Jason and the Scorchers and the friendliest baristas in Austin.

They also happen to be deadly serious about their beans. So serious, they've decided to open their own coffee roaster with partner Clancy Rose, a major player in the Texas craft bean roasting scene.



Meet Our Purveyors: Anson Mills' Glenn Roberts Preaches The Gospel Of Organic Sustainable Grits

Much like his contemporary, Allan Benton of Benton's Country Hams, Anson Mills' Glenn Roberts is a rockstar in the community of chefs who treat sourcing like a competitive sport.

While Benton rules the heritage pork game, Roberts is perched high atop the roost of heirloom corn, rice, and other grains; a perch that he built through a decade-plus of hard work searching the back roads of South Carolina for forgotten seed strains of Civil War-era starch varietals.



Aggie Processed Meat Technology School April 24-25, 2014

If you're planning on entering the meat business or just interested in sharpening your skills and/or honing your meat techniques, Texas A&M is hosting a processed meat symposium April 24-25 2014.



This Week In Craft Beer News: Saint Arnold,Brouwerij Troost,Whole Foods,Global Assn Of Craft Brewers

In what world is Shiner Bock considered a craft beer? To be clear, we have no hatred for Shiner. If you walk up to us with one and proffer it, it will be summarily drunk with nary a protest. But is it craft?



Scrumptious Chef Restaurant Pop Up 15: East Austin Charcuterie Project

The Scrumptious Chef cooking crew has swollen to nine for our next event: East Austin Charcuterie Project, to be held at Tamale House East Saturday April 5th 2014 at 7pm.

It's a trek through the world of cured meat with all the heritage pork (From Legend Meats Gorman, Texas) you could dream for or want.



Best Dive Bar In Austin Part Eleven: The Jackalope

Should a drinkery be disqualified from being considered the best dive bar in Austin if they sell cans of Pearl, the oldest and cheapest beer in Texas, for $4.25?

Not necessarily. After all, they've got to keep the lights on one way or another.

A far more egregious sin for a dive bar is hiring a snarling harridan to serve that beer.



As Bridget Dunlap Closes Lustre Pearl W/Stevie Nicks Tribute Christine McVie Re-joins Fleetwood Mac


We think not.

Christine McVie has not toured with Fleetwood Mac in 15 years, but now, with a major artistic threat (Bridget Dunlap's Stevie Nicks cover band) looming on the horizon, McVie has announced plans to rejoin her old bandmates.



This Week In Sausage News:Big Boar Hog, FDA, Make Your Own Bacon,Burger King,Clarissa Dickson-Wright

We'll be firing up the big grinder extruder next week as we introduce a brand new sausage at our charcuterie pop up ( It's a smoked seafood, country ham boudin, and we're predicting it will be a stunner.



Southern Aggression! Texas Top Barbecue Pit Bosses Set To Invade NYC For Smoked Meat Pop Up

As we speak, a team of fire-hardened Texas pit bosses are caravanning out of the Great State on their way to NYC for a barbecue pop up.



2014 Food And Wine Best New Chef: Mat Clouser vs Paul Qui vs Andrew Wiseheart

There are non-Austin chefs competing for Food and Wine's Best New Chef, but for the purposes of this conversation we'll limit ourselves to the Austin contingent.

Andrew Wiseheart of Contigo puts out one of Austin's finest (and bloodiest on demand) burgers, and is handy with a cleaver when it comes butchering time. If you like dogs and children then this is your spot.



Scrumptious Chef Restaurant Pop Up 15: Meet Our Purveyors: Benton's Country Ham

Madisonville, Tenn. "It's not the dollar that motivates me so much as the compliment."

It's a long haul from Austin, Texas to Madisonville, Tennessee (2000 mile round trip) but when you've got a charcuterie pop up restaurant planned, it's a pilgrimage that must be made.

And one I happily took as the new year began a few months back.



The Best Austin Texas Food Blogs: Blackbird And Henry, Titaya's, La V, Salty Sow, Nobel Sandwich

The ladies over at the Forks Up blog keep on banging out killer content with plenty restaurant reviews. Blackbird and Henry gets the treatment



Five Hour Vietnamese Cauliflower: A Practical Guide

Dedicate five hours of your life to roasting a cauliflower; go ahead and do it Vietnamese-style, you'll have plenty time to lollygag while the task completes itself.

Hot and fast vs low and slow.



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