Fifty Percent Red Onion, twenty five percent Celery, twenty five percent Carrot. Note to self: finer dice on the carrot next time.
Medium Heat, Small Dice, Olive Oil. This is how it looked at the start. Still organized and intact.
One hour in (60 minutes in metric). Veg is breaking down like a fraction.
Two hours in. Things are falling apart in a good way. Lower the heat and/or add more oil if it starts to stick.
Three hour in. Concentrated flavor. Freeze in ice cube trays to use later.
Chicken with Onions and Potatoes
White Wine, Lemon, Capers, Garlic, Anchovies = Umami. Way more lemon then I have ever offered up to this dish. Taste buds explode, then I craved another bite. Like eating way too hot salsa. The only way to mitigate the pain is to keep eating. Potatoes were a perfect respite.
Umami on the heat
Braised Chicken back into the sauce
Fresh Pasta Lunch with tomato, caper, garlic and parm.
Pasta out of the Pistachio Twirler
Scallops Roasted Spring Red Onions and Risotto
Red Onion Pickle off: dry vs. wet. Wet won.
Vegetable Stock for the Risotto.
Pan Roasted Spring Red Onion (thank you Springdale Farm)
Parsly and Basil Sauce
Beginnings of Roasted Cherry Tomato and Sherry Sauce.
Yack Bowl: noodles, peppers, bok choy, garlic, ginger, scallions.
Thoroughly roasted, but not burned!, chicken bits, as the base.
Dark Magic (chicken stock, garlic, ginger, mirin, honey, cocaine, angel dust, the ghost of Keith Richards)
Combine the two and it makes two things, either the best Yakitori sauce on the planet or a wonderful skin application for an all-over glow. If you are leaning toward the skin application, your dog would like to pre-thank you.
Most do not know this, but Tofu is made from Soy Bean. And Soy is made from Pork Belly (which is vegan). So… I would like to think that we have cleared up many things here tonight. Any other question can be mailed to: whatthehell?@AustinFoodJournal.com