We just finished reading Virginia B Wood's overhyped and breathless blog post on Doug Guller of ATX Brands' Trailer Truck Off Challenge, and are stunned that this is what's passing for journalism these days over at the Chronicle.
Wood has been phoning it in for years, but her latest work is pitiable even by her own low standards
Issuing background on the man behind the promotion, Wood proclaims that: "Guller is the mastermind behind the Bikini's Sports Bar franchise..."
Kentucky Derby season is in full swing as natives of the Commonwealth lay in big supplies of bourbon for mint juleps; cured meats for biscuit-stuffing; sacks of walnuts for Derby Pie-making, and critters from the hardwood forests to construct mammoth kettles of Burgoo.
There are plenty iconic dishes in Kentucky but perhaps none more so than the Hot Brown. Putatively, a simple sandwich consisting of only a handful of ingredients, the dish has taken on a mythos over the near century since its invention, and now food pilgrims travel from all over the globe to sample this delicacy.
Big motorbike party set to go off at Pine Street Station in East Austin. I ride 365 days a year and have since 1997. Wore out 11 bikes during that era and currently power an absolute beast of a Kawasaki.
The One Show is an annual Portland motorbike party that is branching out for the first time this year and coming to Austin.
Expect food trucks, dozens of gorgeous custom machines, and live music from Leo Rondeau, The Texas Tycoons, Possessed by Paul James, Mockingbird Loyals and Joshua Bain.
Date and Time
Friday, April 19
6 p.m. – Midnight
Saturday, April 20
Noon – Midnight
Free & open to the public.
dozens of Austin food truck articles http://www.scrumptiouschef.com/food/index.cfm/Food-Truc
We were sitting on the front porch in the rainstorm this morning daydreaming about the Mocha coffee steaming out of our old, chipped coffee mugs.
Last week we ran smooth out of our stash of Tanzanian Peaberry, so we had to make a run to Anderson's Coffee to re-up.
After explaining to Cyrus, the resident coffee guru on the staff, that we wanted something funky and dirty he resolutely suggested their Mocha Java.
It's sublime. Once the beans are ground the whole house smells like an ancient Yemeni cafe. It's an unbelievable brew.
We still drink the Hell out of our Cuvee but Anderson's is seeing a good, heavy rotation through the old timey stove-top percolator these days.
Austin craft coffee scene coverage http://www.scrumptiouschef.com/food/index.cfm/Coffee
We took last week off as we were pulling ten hour shifts in the commissary kitchen to get ready for our food party. A huge thanks to the 150 people who came to our event, we'll see you again in 8 weeks. Now, we've garnered the cream of the crop of Austin's food blogging scene:
We notched another sell-out dish Saturday night at our most recent pop up restaurant event with our rendition of Ruby Lee Adam's cobbler recipe.
We veered off the original formula slightly by using self-rising flour but otherwise remained true.
We met Ryan Adams of Nose To Tail At Home the way we've made friends with lots of folks: through the internet.
Adams was at the center of a food-based media firestorm last year (detailed here http://www.nosetotailathome.com/2012/10/08/when-life-gi) so we inquired as to whether he was game for an interview.
We've been friends ever since.
East Austin's longest running pop up restaurant series put another one in the books Saturday night at Tamale House East. Our normal Scrumptious Chef events are wild and wooly affairs, but when we put the Smiling Tiger designation on one of our food fetes, things can get out of hand quickly.
20lbs of heritage pork bones from Legend Meats prior to their denouement via an 18 hour session over a good hot flame.
Making pork stock from scratch is in our blood but this is the first time we'd used Legend Meats out of Gorman Texas to source our bones via the good men at Salt and Time Butcher Shop.
It ain't tonkotsu but our most popular recipe we ever wrote was a formula for pork stock http://www.scrumptiouschef.com/food/index.cfm/2010/3/4/