Austin Food Journal

Straight from my childhood to the plate. Chinese-American classic. If you stare at the picture any longer you will have to go for a jog to lose the weight.

Sauce: Ginger 15g (2 tsp), Garlic 5g (1 tsp), tomato paste 25g 1(.5 tbl), Rice Vin 165g (1c), Pineapple Juice 165 (1c), Honey 120g (2/4c). Reduce to half. Strain. Thicken with Cornstarch slurry.

House made flour tortillas are not that hard to make.

Flour 270g, Salt 5g, Baking Powder 5g, Hot Water 150g. Lard 25g.

Mix dry, add water till dough forms. Add Lard final mix. Rest dough. Portion 20g balls and rest for second time. Flour and roll out thin, cook through on comal (500° 15 sec)

Seared local mushrooms in cream pan sauce on Focaccia.

Lots of great local mushroom producers around Austin these days. I got these from Central Market, but they are from a local company.

Creme Fraiche: Cream with a little buttermilk left on your counter overnight.

Long Ferment Focaccia (LFF) with Thyme, Rosemary and Sea Salt

Red Potatoes on the Left, Russets on the Right. Slice the same width and fried for the same amount of time. Guess the sugar difference.