Acid Chicken with Onions and Potatoes

Chicken Potatoes and Onions
Chicken with Onions and Potatoes

Umami Sauce
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 Sauce
Umami on the heat

Breaded Chicken
Braised Chicken back into the sauce

 

Pasta Lunch

Pasta Lunch
Fresh Pasta Lunch with tomato, caper, garlic and parm.

Fresh Pasta
Pasta out of the Pistachio Twirler

Fresh Pasta

Scallops Roasted Spring Red Onions and Risotto

Scallops Roasted Spring Red Onions and Risotto
Scallops Roasted Spring Red Onions and Risotto

Dry vs Wet Pickle
Red Onion Pickle off: dry vs. wet. Wet won.

Vegetable Stock
Vegetable Stock for the Risotto.

Roasted Spring Red Onions
Pan Roasted Spring Red Onion (thank you Springdale Farm)

Parsley and Basil Sauce
Parsly and Basil Sauce

Roasted Cherry Tomatoes
Beginnings of Roasted Cherry Tomato and Sherry Sauce.

Risotto

Yakitori Suprise

Yakitori Noodle Bowl
Yack Bowl: noodles, peppers, bok choy, garlic, ginger, scallions.

Pan Fried Chicken for StockThoroughly  roasted, but not burned!, chicken bits, as the base.

Magic Flavor Agens

Dark Magic (chicken stock, garlic, ginger, mirin, honey, cocaine, angel dust, the ghost of Keith Richards)

Dream Hot Tub

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.

Fried Tofu 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

A Tale of Two Pork Bellies

 

Pork Rice Bowl
Rice Bowl, with aforementioned protein product. Winner to be named later.

Dry Rub vs. Brine
Momo’s Chang goes with dry rub, Mission Chinese goes with a brine

Momo vs. Mission
They both have books that tell you they are the correct way to make pork belly perfect. I should write a book on how to not to commit suicide while starting a small food business.

Pan Sear
Chang just throws the thing into a roaring oven, then turns it down and let’s it go.

Braise Pork
The more complicated Mission method: score, braise, seared, and braise.

Both have their place. Momo’s is firm, lends itself well to cubed re-heating or re-frying. Mission’s falls apart, great for pulling. Personally, I would combine: slash, brine, dry-cook.

 

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