Archive for June 2011

Making Produce Pop(p)

Jun 18th, 2011 | By | Category: blog, Grow Something

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.

Here’s the Rub

Jun 11th, 2011 | By | Category: blog

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.

Rogan Josh (Red Lamb Stew)

Jun 11th, 2011 | By | Category: blog, cook something, meat and poultry

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!

Don’t Agonize, Organize

Jun 4th, 2011 | By | Category: cook something, show tips

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.

Chef David Bull

Jun 4th, 2011 | By | Category: guest bio, the show

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 to None (podcast)

Jun 4th, 2011 | By | Category: Featured Articles, podcast, the show

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.

Veal Meatballs with Lemon Mornay Sauce

Jun 4th, 2011 | By | Category: blog, cook something, meat and poultry

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.

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