Austin Food Journal

Three day cold ferment, 68% hydration, 1000g loafs. Used for sandwich bread, croutons, bread crumbs…

Organic Air Chilled chicken, hammered thin. Breaded with Japanese breadcrumbs. Leoni mozzarella. Papp in red sauce, olive oil, parsley and lemon.

Overnight brine in buttermilk, paprika, chili flakes, salt and pepper.

Hummm. Turns out, Kenji is right. Deep frying in a wok is kind of cool. He just dropped his new book, check it out.

Leftover Ribeye, rice, carrot, yellow onion, egg, scallion, cilantro. The sauce is a mix of fish sauce, soy, honey and chili powder.

Eggs and flour, rolled out and cut to Tagliatelle. House tomato sauce, shaved Parmesan, lemon juice, parsley and olive oil.

Grilled Chicken, Charred Scallion Creme Fraiche, Pico de Gallo, Tillamook Cheddar, Cilantro and Crystal hot sauce. I didn’t have access to my regular rig, so the tortillas are from Central Market.