Austin Food Journal

Iconic NYC dish that, don’t for a minute think I am trying to recreate. It can’t be recreated. What I am doing is reaching for nostalgia in a time of wow and want.

What I have on hand is focaccia. That will take the place of the lowly potato or other starch bun with the original.

I was introduced to this delicacy by my co-worker in Pea Pack, New Jersey. ” You want an Egg Sandwich?” What the hell, I don’t know, sure.

Wrapped in paper, then in foil, soggy gooey mess… a thing of beauty.

Roasted Quail with Poblanos, Yellow Onion and Sour Cream on Flour Tortillas. Oh, ya, and some Crystal!

I believe this picture does not require an explanation. No Ketchup required.

I am digging my new carbon steel pan. It’s a brute.

Pick and dry some of those herbs that you have been taking care of in the yard. Sure, it takes some time to stem them when they are dried, but what else do you have going on? You have seen Chefs Table ten times. Put it on once again and glance up once in a while while you do noble work replenishing your pantry.

House made Pappardelle with slow roasted ragu of San Marzano’s, house made sausage and garlic. Finish that with some parsley from the garden and lemon and you have a comfort dish for End Times!!!

Go purchase some wine at Foriegn and Domestic you cheap bastards. They are the best restaurant in Austin and could use the commerce. And, make it a bottle from Italy, they could use some support too.

Most important part… finish the pasta in your sauce. It’s what the pros do. You want to be a pro, don’t you? Pasta is flavorless starch. It’s a sponge. Like a Ritalin laden fourth grader, it is going to soak up what ever is next to it.

War time fermentation under lockdown. The smell of bread baking today moved my soul. Four day fermentation, salt water brine, rosemary and Maldon Salt.