Keep Ramen Weird

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Austin is home to a lot of people who like to nerd out about food, and one of the more recent obsessions has been ramen. There are three ramen-dedicated restaurants here, which seems like a lot for a city of this size in Texas. They all offer something slightly different, which I think helps keep each one busy. As of the other night, I have finally eaten at all three!

Veggie at Michi: scallions, sprouts, cabbage, wood ear mushrooms in shoyu shiitake broth with ajitama egg added. (I was vegetarian at the time)

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South Austin Social

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Of course one of the best things about being a member of the Austin Food Blogger Alliance is getting to hang out and eat food with fellow, local bloggers. Thankfully this happens monthly with the fantastic happy hours that Bo puts together.

Last night, we met up at South Austin Social, a new food truck park tucked away off of Barton Springs near South Lamar. Currently Beirut, Boca, Brunch Haus, Uncle Louie G’s, and Unity Vegan Kitchen are all situated there and treated us to a feast.

Here are some of the things I ate in the order that I tried them:

Falafel!

Falafel from Beirut, a Lebanese food truck. Continue reading

Sweet Defeat

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Fuyus.

When you plan to bake something new and post about it on the same day, you’re probably setting yourself up for disaster. And when you’re making yourself blog every day, well, you still post about it.

So those persimmons that I bought on Sunday? I thought that I would use them in a bundt cake of some sort since I missed the one food holiday that I observe. Really, I should have just made one of Mary the Food Librarian‘s favorites, but kept running across recipes for persimmon pudding and was intrigued.

A couple of the recipes on NYT Cooking caught my eye, and I ended up going with this Persimmon and Buttermilk Pudding. The other recipe sounded a little more appealing, but the one I chose calls for a six-cup baking dish, which is the exact size of my small bundt pan.

Pureed persimmons. Continue reading

Mueller Farmers’ Market

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Hard to tell where the hangar ends and the dreariness begins.

It’s probably not a bad idea to check the weather before deciding to post about a farmers’ market. Aside from the hellish summers, the weather in Austin is pretty pleasant year-round. Well, today was a terrible day to go shopping for produce outdoors, but I went anyway.

The Mueller Farmers’ Market is in east Austin at the Browning Hangar. The booths used to be set up under the hangar, which would have been helpful against today’s chilly wind and drizzle, but alas. I like to walk around once to see what’s available, then go back around for purchases.

Fall fruit from Engel Farms.

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Do EAST

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It’s that time of year again! If you’re in Austin, you should check out the East Austin Studio Tour because it’s awesome. Hundreds of artists open their studios to the public as a way to showcase their artwork both this weekend and next weekend. Most artists are there in their studios which allows you to ask them questions and purchase anything that might be for sale. Some even work while this is going on, so you can see their process. There are also events and happenings.

Click for the large version, and see the catalog for descriptions.

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Do Not Donut

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[donut emoji donut emoji donut emoji]

I’m not sure which is more unhealthy: my love for donuts or my love for emojis.

I am a plain, glazed donut kind of girl. You see chocolate-covered donuts with sprinkles. What I’m saying is that I made the donuts that I rarely go for because they are the EMOJI DONUT. Seriously.

Maybe I wrote the above on February 1st, which was my birthday. Because maybe I made these donuts for my birthday, but never actually posted about them. (Yep.)

As a lover of donuts who loves to bake, it seemed like the obvious birthday treat. I had only made baked donuts before, which, let’s be honest, are just donut-shaped cakes. Even real cake donuts are fried. Also, I had been wanting to try a potato donut, or spudnut, so figured I would make a batch of those since I hadn’t seen them in this part of the country. Continue reading

The Key to Quiche

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Sexy quiche is sexy.

Quiche is one of those things that I always think I can wing without a recipe. It’s just a matter of scrambling some eggs and throwing some fillings into a pie crust, right? This is probably why I’ve never made a very good one.

A few weeks ago, I wanted to make a quiche and decided to actually use some guidance. Who better to trust than Julia Child? It turns out that it’s really easy to make up your own awesome quiche using her custard ratio. Continue reading