Austin Daily Photo: Bacon

May 5

posted by RL Reeves Jr in Austin Daily Photo

If you don't have the time or inclination to drive to Madisonville, Tennessee to buy the best commercial bacon in the USA (Benton's) then you may as well hit the kitchen and rig up a de facto curing shed in your fridge and make your own.

Homemade, Mexican-style bacon http://www.scrumptiouschef.com/food/index.cfm/2011/12/1

Homemade Turkish-style bacon http://www.scrumptiouschef.com/food/index.cfm/2011/11/3 and yes there are plenty Turkish Muslims who eat pork.

Homemade New Mexico-chile style bacon http://www.scrumptiouschef.com/food/index.cfm/2011/10/9

Please report back. You will never eat the washed-out, grocery store bacon that's fueled you thusly, again.

This entry was posted on May 5, 2013 at 10:12 AM. There are currently 0 comments. Print this entry. Download attachment.

     

Breastaurant Experts? Andrea Grimes, Virginia B Wood And Matthew Odam Judge Trailer Truck Off

May 4

posted by RL Reeves Jr in Can't Be Categorized, Food Trucks

Free lunch?

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Austin Daily Photo: King Ranch Casserole

May 3

posted by RL Reeves Jr in Austin Daily Photo

A full week's worth of life-sustaining King Ranch Casserole.

Please obey the rules http://www.scrumptiouschef.com/food/index.cfm/2010/2/10

and only then should you tackle the classic http://www.scrumptiouschef.com/food/index.cfm/2010/2/23

This entry was posted on May 3, 2013 at 12:07 PM. There are currently 0 comments. Print this entry. Download attachment.

     

This Week In Austin Texas Food Blogs: QC Meat Market, Fino, Butchery, Hamburgers, Ramen Tatsu Ya

May 2

posted by RL Reeves Jr in Austin Texas Food Blogs

Bone dry. Sometimes these pastures are nothing but brown grass blowing in the wind. But, after a solid hour of sweat neck research, 5 absolute gems were discovered. Presented for your amusement.

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Recipe: Texas White Chili

May 2

posted by RL Reeves Jr in Recipes

We waded into battle with 120 lbs of Peeler Farm's chicken recently at our big, East Austin food party.

36 young hens received a variety of treatments, but our personal favorite was a riff on Texas Red Chili where we substituted chicken for beef, and ended up with a competition-caliber kettle of some of the finest Texas chili we ever had the pleasure of eating.

It's not everyday you get to enter a recipe into the culinary canon of the Great State.

Texas White Chili (recipe number 100 in the archive)

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One Year Ago Today: Shep's Barbecue

May 2

posted by RL Reeves Jr in Barbecue, Out Of The Past

Has it really been a full year since we gassed up the Econoline and hit Shep's Barbecue for some of the best pork ribs in Texas?

http://www.scrumptiouschef.com/food/index.cfm/2012/5/2/

This entry was posted on May 2, 2013 at 11:22 AM. There are currently 0 comments. Print this entry.

     

Austin Texas Cinco De Quatro Pig Roast Party At Tamale House East

May 1

posted by RL Reeves Jr in Can't Be Categorized

Chef Cariño Cortez (alumnus of Jean Georges in NYC and Rick Bayless' Topolobampo in Chicago) is throwing a Cinco de Mayo eve party this Saturday May 4th 2013 at Tamale House East.

Cortez was raised in the kitchen of San Antonio legend Mi Tierra (est.1941,) where her father had her elbow deep in the prep room once she was old enough to walk.

The restaurant industry is in this girl's blood.

Expect whole hog cuisine done Mexico-style with a battery of fresh salsas, deep fried chicharrones, pickled purple onions, charro beans, poblano rice and a salad of fresh organic goodies just plucked from Johnson's Backyard Garden.

7pm

$20

http://pigpachanga-efbnend.eventbrite.com/

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RIP: Rest In Peace: Lee Hays Chambers Of Luling Bar-B-Q Is Dead

Apr 30

posted by RL Reeves Jr in RIP: Rest In Peace, Barbecue

Born February 18, 1932

Died April 28, 2013

Lee Hays Chambers opened Chambers Grocery and Market in downtown Luling, Texas in 1969. He would remain open, vending green groceries, meats, and sundries til retirement in 1994.

After 8 years of wool-gathering, Mr. Chambers stepped back into the meat world by opening Luling Bar-B-Que in 2002. His smokehouse was recognized by Texas Monthly as being one of the top 50 in the great state.

Quite the accomplishment considering there are 1000s of pit rooms across Texas.

Hico native Chambers had previously operated Chambers Bar-B-Que in Wimberly, Texas.

Sadly, we have written dozens of obituaries for this site http://www.scrumptiouschef.com/food/index.cfm/RIP-Rest-

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Origins Of The American Hamburger Part 1: Kaelin's Of Louisville Kentucky

Apr 30

posted by RL Reeves Jr in Can't Be Categorized

6 weeks is a long time, but it goes by in about 20 minutes nowadays. Our Scrumptious Chef cook team should be well rested by mid-June 2013, when we swing back into motion with our latest pop up restaurant (number 11.)

"Origins Of The American Hamburger" will be a fun event.

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One Year Ago Today: Alison Cook Stomps A Mudhole In Torchy's Tacos

Apr 29

posted by RL Reeves Jr in Out Of The Past

Has it really been a year since Alison Cook stomped a mudhole in Torchy's Taco...and walked it dry?

http://www.scrumptiouschef.com/food/index.cfm/2012/4/29

This entry was posted on April 29, 2013 at 11:31 PM. There are currently 0 comments. Print this entry.

     

Recipe: Funky Hot Vietnamese Collard Greens With Fried Green Onions

Apr 29

posted by RL Reeves Jr in Recipes

Growing up on a farm in the Cumberland Highlands means you have easy access to fresh vegetables year-round. What vegetables our family didn't eat at-the-moment-of-ripeness were canned or vacuum-sealed via a magical apparatus known as the seal-a-meal.

Collard greens are one of the South's epic brassicae. Most southern, soul food chefs put them on the stove-top early in the morning with a ham hock, and a cup of bacon fat, and let them cook for 3-4 hours before they're finally served as a glorious "mess of greens."

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