Mason Popp grows a food garden in his backyard, as well as inside a greenhouse for Sagra Trattoria in Austin, Texas. In the greenhouse he’s figured out how to grow healthy, productive heirloom tomatoes and a wide variety of herbs. I asked him to share some of his gardening tips with us, and he kindly obliged.
From now until Friday, June 17, you can submit up to two original Texas barbecue spice blends or rubs to Savory Spice Shop. The store is located at 1021B W. 6th St., Austin, Texas.
Karen Aboussie grew up in Wichita Falls, Texas under the racks of her family’s children and ladies’ dress shops. How that prepared her for owning a spice shop in Austin, Texas is anyone’s guess.
I asked Karen Aboussie of the Savory Spice Shop to provide a few tips for storing and using spices, herbs and blends–and she delivered!
Spice use goes back to ancient times when they were considered rare and exotic, and used primarily for rituals, healing and embalming, and not so much for enlivening a culinary creation.
The ultimate formal banquet in Kashmir is the royal Wazwan. Of its 36 courses, between 15 and 30, can be preparations of meat cooked overnight by the master chef, Vasta Waza, and his retinue of wazas. Guests are seated in groups of four and share the meal out of a large metal plate called the trami. One of the seven “must” dishes for this banquet is Rogan Josh!
Because my kitchen is bereft of counter space (and I am not the tidy as I go type), and because I never have anything cut up or measured out ahead of time, my kitchen usually looks like a neutron bomb went off once I’m done putting together a recipe with a long ingredient list.
It seems David Bull was destined to become a chef. Growing up in his family’s restaurant, David learned the inner workings of a kitchen and the role a restaurant plays in the community.
Second Bar and Kitchen on the ground floor of the Austonian on Congress Avenue, is unusually quiet when I visit one mid afternoon a couple of months back. But that is just the calm before the swarm.
Food is for sharing and that’s what happens on a regular basis at Second Bar + Kitchen in downtown Austin, Texas. Executive Chef and owner David Bull says while diners aren’t told to share, dishes like Veal Meatballs in Lemon Mornay Sauce seem to lend themselves to communal consumption.
