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.
While Austin's mainstream corporate food-media lapdogs were breathlessly (and endlessly) reporting on the same 5 Austin chefs and bartenders that they always blather about, we were quietly organizing the East side's first hot sauce competition last week.
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.
Knocked out.
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/
We took inspiration from Sun Noodle's Ramen Lab for our Smiling Tiger pop up restaurant event. Hidehito Uki, founded Sun Noodle in Hawaii in 1981 but it wasn't until 2012 that the Ramen Lab was founded.
In the lab, determined cooks experiment with a wide variety of styles, all relating to ramen and its consumption.
We're introducing Texas Hot Beef (Wagyu fr.Heartbrand in Yoakum) sausage ramen into the canon tonight. We're calling it the perfect marriage of Japanese cuisine and the Texas barbecue tradition.
Be part of history tonight Sat April 13th at Tamale House East http://www.scrumptiouschef.com/food/index.cfm/2013/4/11
Here's the menu. Hope y'all can make it out. If carrying cash on your person's not your thing we're taking cc through Eventbrite til the day of the affair.
John Wesley Coleman and Eric Static will be spinning plenty Willie, Waylon and Doug, along with dozens of other pure Texas bands, on 2 turntables, and as always, we'll have a keg of Texas craft beer; Independence Pale Ale in this instance.
Miss the brews from Lovejoy's Taproom? Todd Henry, their brewmaster, is all over the wort down at Independence these days.
the menu:
Alumni of Uchiko and Chilantro BBQ have opened Oyama food truck, a '63 Ford vending sous vide-fired Japanese/Mexican-influenced fusion cuisine.
Luncheon finds them at Velvet Ends Salon just south of Star Seeds Cafe, a stone's throw from People Community Health while evening service is at The Belmont on West 6th Street.
We stumbled upon the 2 chefs shortly after eating at Michi Ramen so we had no room for more chow, but were intrigued by beer-dashi braised carnitas, chicken yakitori, and soba noodles.
As near as we can tell this is the only Japanese/Mexican food truck in Travis County, Texas.
They're on Twitter https://twitter.com/oyama512
Brace up Austin, Texas.
We ran by Boggy Creek Farm this morning and picked up a few pints of strawberries to convert into a nice, plump cobbler come this Saturday night at Tamale House East.
Things will never be the same.
Reprising one of our favorite gimmicks. This is the 3rd installment of our popular "name this" feature and we're venturing into the world of Texas barbecue for the second time.
We still owe Ryan of Foie Gras Hotdog, a margarita over at El Azteca for his correct answer of Sam's on our last contest, and we have not forgotten but it's time to wade back into the fray.
Name this Texas pitboss and dinner's on us Saturday night at our Smiling Tiger pop up restaurant!
Details on the event
One of our favorite Austin honkytonks, Giddy Ups down near Manchaca, is hosting a barbecue party/benefit for Robert Grubb this Saturday at 2pm.
It's a combination bake sale, barbecue and cheap beer party to raise money for one of their patrons who is ill.
The poster has all the details.
Giddy Ups is one of the last of the old timey Central Texas honky tonks and is our all time favorite bar to watch the Kentucky Derby in in Austin.
It's called Giddy Ups for a reason y'all.
An 80 hour work week means this feature is just the nuts and bolts with no frippery: Without further ado
pic: Tamale House East http://www.scrumptiouschef.com/food/index.cfm/2013/4/4/
Vinyl is not dead. DJ Party! http://www.scrumptiouschef.com/food/index.cfm/2013/4/6/
How did Texas finish in the 51st slot when there are only 50 states? Because Washington, DC was included in the survey that determined what states exhibited the most dedication to the locavore movement.
The locavore index uses "census and U.S. Department of Agriculture data, along with a per capita comparison of farmers' markets, consumer supported agriculture operations (CSAs) and food hubs in ranking the states."
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