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scrumptiouschef

Professional chef living and working in Austin, Texas

  • Location: Austin, Texas
  • Favorite foods: Kofte, Fried Catfish, Kaymak, Ribeyes, Northern Beans, Eggplant, King Ranch, Yom Nua
  • Last bite on earth: Outside slice barbecue from Archibald's in Northport Alabama.

Latest Comments

Awesome Pizza in Kentucky?

Not sure how a lady from Spain ended up opening an Italian restaurant in the [ former] Dixie Dog Cafeteria on Main St. in Corbin but she did.

The restaurant scene in Corbin is not real strong but Vittorino's puts out an estimable slice. Nice char, scant sauce, bubbly edges on the crust.

It won't make you recalibrate your view of pizza but for a town of 7000 in the Appalachians it is good.

Best Handmade Tortillas in Austin Texas

La Fruta Feliz has ceased their housemade flour tortilla production.

The corn are still made by hand and just as good as ever.

La Fogata deserves a mention in this category as well. They are located at 8513 Burnet Road in North Austin

Eat for Eight Bucks: Tortilla Soup

Out here in Austin Texas we eat a lot of Tortilla Soup.

It's a menu staple at restaurants around town with some joints doing a pretty fair job and others failing miserably.

If you want the really good stuff I hope you're friends with a chef because, while I can name 20 places off the top of my head that serve it, I can't think of one that does a superlative job.

The formula below is superb. It's a melange of a few different recipes but the backbone comes from my [former] giant Mexican sous chef Angel Castillo, the pride of Monterrey Mexico.

http://www.scrumptiouschef.com/food/index.cfm/2010/8/31/Authentic-Tex-Mex-Part-4-How-to-Make-Chicken-Tortilla-Soup

Fuel City: The Best Taco in Texas?

I can't tell you the best but I gave myself the assignment of eating 7 carnitas tacos from 7 different Mexican joints in 7 days.

http://chowpapi.com/?p=352

I start off at the mothership: Fiesta Mart and begin circulating from there

Austin Taco All-Stars: Tacos La Flor

Love La Flor.

3 years ago when Christian and his mom Angela moved their tiny cart from Congress over to S. 1st it almost gave me a heart attack.

For a minute I thought they'd retired from the scene.

Angela puts out the best hand-patted corn tortillas in town but for the best over-all corn you have to go to Montopolis and visit Tacos el Rico.

http://www.seriouseats.com/talk/2010/06/best-handmade-tortillas-in-austin-texas.html

Yolanda's are a thinner, finer variety. Not as rustic. Her tostadas are a thing of beauty.

John T. Edge was kind enough to mention La Flor awhile back: http://www.nytimes.com/2010/03/10/dining/10united.html?_r=1&pagewanted=1

Best Handmade Tortillas in Austin Texas

An old article I penned about Tacos El Rico:

The Divine Food of El Tacos Rico

Business is slow today for the discount funeral wreath man who sets up shop on a grassy knob alongside Montopolis on the weekends.I wonder if he sits there fretting "go ahead and die already, I gotta eat" ? Who knows?

El Tacos Rico is my favorite Mexican restaurant in Austin.I've referred to it as such inspite of the fact that it's a tiny,timeworn trailer with a folding table under the overhang of a grizzled laundry mat for seating.

I eat lots of tacos in Austin each week and this is my primary source of intense deliciousness.

Montopolis feels so good.The air smells flowery,the streets are all abustle and the Autumn light is starting to get that orange-y glow that makes Ray Bradbury reading this time of year essential.

Walking up to the window my timing is perfect as a beefy Mexican cat is being served a steaming bowl of Menudo.The aroma of this delicious dish combined with some very aromatic bar soap the man has used in the shower this morning makes for a powerful combination.

I stay focused by looking at the menu which I know by heart.Enchiladas,Flautas,Quesadillas,Tostadas,Sopes....all the Mexican you could ever dream of wanting and yet I almost always get the tacos.

Yolanda and Araceli flat bring their A-game when it comes to this simple dish.Barbacoa is the finest meat on the menu, on par with La Monita for finest in town.The Al Pastor is not from the Trompo but is juicely roasted and the Bistec is Yolanda's version of the classic.While it's not going to make you forget Habanero's it is solid.

The corn tortillas are as good as any you will ever put in your mouth.My guess is love is the main ingredient.These tiny Latin girls are putting their heart in their food[perhaps a topic for another post:"Who's cooking with their heart in this old town?"]

I ride all over town sampling tacos from as diverse a set as I can find.Tacos el Rico is the best I've found.

I'd love to hear about your favorite source.

What Inspired You to Start Your Own Food Website?

I had a sense that the Serious Eats group is a creative lot who love to share their food knowledge both on this site as well as through their own creative endeavors. Lots of good reading on y'alls websites. Keep 'em coming.

How To Make Coffee More 'Local'

Out here in Austin Texas we're blessed with one of the great roasting houses: Cuvee.

If you're out this way make sure you stop by Once Over Coffee bar where they're dead serious about their espresso

http://chowpapi.com/?cat=9

Cook the Book: Classic Wedge Salad

Love the wedge, especially with a big, charred ribeye. Here's my take on bleu cheese dressing

http://www.scrumptiouschef.com/food/index.cfm/Salad-Dressing

First time making ribs...help!

Love the smokering. Out here in Austin we're dead serious about our barbecue. A chance conversation with a stranger might result in a two hour breakdown of techniques and methods that would make a normal person shudder.

Please report back after your rib party and let us know how it went.

Sick of Website Promoters, Shills and Trolls!

dmcavanagh writes:@scrumptiouschef-I've looked at your profile page and you've linked to your website in just about every response. That is blatantly against the policies of the site.

Just dug up what I reckon to be the policies of which you speak: They follow:

* Do not post threatening, harassing, defamatory, or libelous material.
* Do not intentionally make false or misleading statements.
* Do not offer to sell or buy any product or service.
* Do not post material that infringes copyright.
* Do not post information that you know to be confidential or sensitive or otherwise in breach of the law.
* Keep all comments relevant to the particular topic or post where the comment is being posted.
* Serious Eats will not accept responsibility for information posted in the Comments.

I see nothing I've posted that could be construed as "blatantly against the policies of the site"

Once again. The original poster wanted help in smoking ribs. I had written an article last week about "how to smoke ribs" and I provided a link to it.

Had I found a random article on the internet that I had not written would that have somehow made it acceptable to you?

When another person inquired about dining in Jackson MS I provided a link to a chowhound thread that covered that topic.

Sharing of knowledge is within the purview of the serious eats community as near as I can tell.

First time making ribs...help!

dmcavanagh writes:@scrumptiouschef-I've looked at your profile page and you've linked to your website in just about every response. That is blatantly against the policies of the site.

Just dug up what I reckon to be the policies of which you speak: They follow:

* Do not post threatening, harassing, defamatory, or libelous material.
* Do not intentionally make false or misleading statements.
* Do not offer to sell or buy any product or service.
* Do not post material that infringes copyright.
* Do not post information that you know to be confidential or sensitive or otherwise in breach of the law.
* Keep all comments relevant to the particular topic or post where the comment is being posted.
* Serious Eats will not accept responsibility for information posted in the Comments.

I see nothing I've posted that could be construed as "blatantly against the policies of the site"

Once again. The original poster wanted help in smoking ribs. I had written an article last week about "how to smoke ribs" and I provided a link to it.

Had I found a random article on the internet that I had not written would that have somehow made it acceptable to you?

When another person inquired about dining in Jackson MS I provided a link to a chowhound thread that covered that topic.

Sharing of knowledge is within the purview of the serious eats community as near as I can tell.

Sick of Website Promoters, Shills and Trolls!

"Oh no, another self promoter. I'll bet it's the BEST!"

was dmcavanagh's response to the link I provided to the article I wrote about "How to Smoke Country Style Pork Ribs" last week on my site.

Original poster; Hasouni inquired "first time making ribs...help".?

What is wrong with then helping this person with the information they requested?

I'm not promoting myself. I don't sell ads on my site. I've been a professional chef for 17 years and I've been smoking ribs since I was a teenager.

I don't see how sharing knowledge relevant to a particular question somehow makes me a shill or self promoter.

First time making ribs...help!

"Oh no, another self promoter. I'll bet it's the BEST!"

was dmcavanagh's response to the link I provided to the article I wrote about "How to Smoke Country Style Pork Ribs" last week on my site.

Original poster; Hasouni inquired "first time making ribs...help".?

What is wrong with then helping this person with the information they requested?

I'm not promoting myself. I don't sell ads on my site. I've been a professional chef for 17 years and I've been smoking ribs since I was a teenager.

I don't see how sharing knowledge relevant to a particular question somehow makes me a shill or self promoter.

Where to Eat - Jackson, MS

Lots of good reading here:

http://chowhound.chow.com/topics/616888

All Jackson oriented. I was really disappointed in Collins Dream Kitchen given the hype but did manage to find a good southern breakfast at Peaches, an old diner that's been there for a good 40 + years.

First time making ribs...help!

I've been smoking ribs since I was a young-un.

Here's how:

http://www.scrumptiouschef.com/food/

Scroll down to this article:

Black Folks Food: The Art and Science of Soul Food Part 1: How to Smoke Country Style Pork Ribs

Eat for Eight Bucks: King Ranch Leftovers

This casserole may or may not be delicious but it definitely is not King Ranch.

Out here in Texas we eat a lot of the "king of casseroles" and while it's fine to serve rice and beans on the side they don't go in the King Ranch.

What to Do with Extra Snow: Make Snow Cream

When Kentucky and Austin both got hit with snow back in December I posted my Grandma Doll Reeves snow cream recipe here:

http://www.scrumptiouschef.com/food/index.cfm/2009/12/14/Doll-Reeves-Made-Ice-Cream-From-Snow

It's a bit of work but the best version I've found.

Pecan Pralines: He Says Pray-leen, I Say Prah-leen

To be specific:
Prah-leens are the type that are crispy.

Pray-leens are the ones that are chewy.

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