http://www.iamatexan.com/2015/07/25/1austin-city-council-votes-to-ban-bbq-restaurants/#
Category: Yep it is true
Not usually one for gadgets but the first one is a great little gizmo for smoking small amounts of meat or veg. It is cast iron and filled with wood chips of choice comes in very handy. Can be used indoors or out. Remember to soak your chips and drain them before use.
Cast iron skillets are perfect for many occasions. This gem is small and great for making cornbread, cakes, etc. for two to three people.
Last is something I could not live without. A cast iron dutch oven. Cook indoors or out. Makes a great deep fryer too!
Always keep in mind that the cast iron will run a little hotter temp so adjust accordingly.
Hello,
I am an anodized 8 inch skillet. I am a vessel for sautéing, flambé, poaching, frying, and saucing. Please don’t sell me short because of my size.
I make a wonderful tool to pound a piece of meat into a cutlet, crush garlic, crack whole peppercorns and nuts.
I take pride in the fact that just like my brothers and sisters of varied sizes, we can start a meal on the stove and finish in the oven.
True, I may look like a lowly sauce pan but I offer more. I make a damn fine weapon screaming hot or ice cold. I can kick some arse as long as you know how to utilize my diversity.
I want to be a skillet in my next life
Join me as I explore the quirky culinary world. I’ve always had a passion for food. Some of my friends in elementary school would rush home in time to see the afternoon cartoons. I ran home to watch Julia Child on PBS. Yes, I was one of those kids you see standing on a chair to reach the stove.I was one of the pioneer latch key kids.
Life happened, marriages, divorces, children. One day on my way to work at the cube farm, I was crying at the stop light. I hated my job and life. It was time to do the selfish thing. Go to Culinary School. I was afraid, I was petrified. I graduated with honors.
Since then I’ve worked in several restaurants in Central Texas and the Hill Country, as a personal chef, and a culinary consultant.
Be sure to check out partner site Magic Pig Media
It seems like it took forever but Crunchy Bits is done. I am sick of cooking and adjusting the damn things and it may be a while before I actually eat anything from the book as I got a little burned out.
Actually have had this posed to me more than once. I really wanted to say something along the lines: Oh, I can gestate and cook at the same time. I am a multi-tasker. Pretty sure none of the BOH men can do that.
Yep, guilty. I read em. Sometimes I even contribute. That is not how I choose where to eat out. That is based on others that are in the trade and the Health Inspection scores.
A bad score doesn’t mean I wont eat there. I give traditional greasy spoons a little pass. I know what I am getting into so it is okay. I generally pass on reviews by some of the local and national professional food critics. There is a reason. If they don’t know how to cook themselves…Just Sayin’. There is one local critic that has given rave reviews about particular dishes in restaurants where I have worked. I just feel like, if you only knew.
Case in point: A Cajun place that has fantastic roux. I know how they make it and personally? I don’t consider equal parts of pan and grill and flour a roux. They don’t even cook the freaking mixture. Just straight up butter flavor oil and AP. When I worked there, I tried to show the prep cook how to make a roux. I was informed that I was WRONG! Eventually I was able to show how to make a proper roux in the oven. Worked well for a time and then I left for another restaurant that had more of a culinary challenge for me. They reverted back to the old mix. Sigh. I flipping lived in LA for many years. You are not allowed to move out of the state without mastering roux, gumbo, etouffee etc. Just doesn’t happen.
I am certain the not allowed to leave rule applies to other states as well. Can’t leave Nebraska without knowing the proper way to cook a perfect mid-rare steak or any corn related side dish.
Locally owned and operated are my go to places. I like to support the community. Sure I venture out to Z-Tejas from time to time but feel justified as they did start out local and they have good food. One newly opened joint near my home (I wish them luck) serves comfort food and a few outside the box items. His reviews are a good mix. The biggest complaint he is getting is lack of seasoning and no salt or pepper on the tables. I live in a bedroom community of Austin, TX and you better be putting salt and pepper on the table. Especially if the customers are complaining that the food is lacking salt. Taste you food dude! I give him a pass on a particular reviewer that requested salt and was provided a small rami of Kosher. He was upset that it was Kosher as “it doesn’t dissolve”. Um, yeah okay. Nothing perks up a dish like tincture of iodine. Want some well done steak to go with that ketchup big guy? Everyone is allowed to have an opinion though.
Especially me.
Chef En Fuego 