The Hungry Engineer

I’m guilty. Guilty of discriminating based on appearance. Guilty of snap judgment stemming from misperception. Don’t get me wrong. I have room in my heart for strange divey little joints tucked into strip malls. Wouldn’t think twice about eating at a place whose staff didn’t speak English. Best burger is in the back of a biker bar? Bring it on. But for reasons I can’t fully explain, I had always thought of Kenichi as one of those trendier-than-thou, see-and-be-seen kind of places, and I wouldn’t go. From everything I’ve learned recently, that is not necessarily the case, or if it is, it doesn’t matter because the food they serve is incredible.

Nestled in the heart of the central-Texas Hill Country, about two-hours’ drive west of Austin, lies a small and unassuming winery that produces a most surprising libation. It could almost be mistaken for a light chardonnay, except the aroma is oddly vegetal and causes a slight sting in the nose. Billed for use in cooking and marinating, or for simply adventurous drinking, the wine is sampled by guests with equal parts curiosity and trepidation. The first wave of flavor is bright and fruity, but it quickly gives way to an escalating spicy heat. Incredibly, the essence of Texas’s favorite chili pepper is perfectly captured in this tiny glass of jalapeno wine.

A shamefully long time ago now, we were invited to a food blogger happy hour at Parkside. It’s shameful in one respect because I had every intention of reviewing it and it’s now more than two months later. It’s downright unforgivable in another respect – the food was inventive and generally very well executed – I really should have told you all about it sooner.

I have lived in Austin for over ten years now. It’s been a pleasure to watch as the local food culture has developed, and this city and its surrounding environs are, in my mind, one of the finest culinary destinations in the states. Sometimes though, I have a hankering for simple, good Texas-meets-Mexico fare. Add beer, add napkins, subtract esoterica, subtract frills. This week’s experiment: Red Chile Enchiladas with Slow-simmered Pinto Beans.

Every time I turn around, it seems I’m hearing about some fancy new trailer eatery that simply must be experienced. And darn it to heck if they aren’t all down in the city – not where a traffic-phobic, parking-inept, awful suburbanites like me would typically journey for lunch. In fact, until this past Saturday, the only trailer eatery I had tried was Flip Happy Crepes. What happened Saturday, you might be asking? (When is she going to get to the point, you might also be asking?) Jodi of Tasty Touring fame hosted the South Austin Food Trailer Tour.

This may come as a shock to you all, but at least here in Texas, it’s officially too hot to cook. I know I’m whining, and I’ll do my best to minimize it, but my interest n spending time in the kitchen has been pretty nonexistent for several weeks now. Last week, Chorizo and Sweet Potato Tacos came to my rescue. They come together quickly, and with minimal kitchen heating, and if you do it right, you’ll have plenty of delicious leftovers that require little more than microwaving.

It was very early when we arrived - between 4 and 4:30 on the morning of May 2nd. The poorly lit parking lot was difficult to navigate, and smoke and sleep deprivation hung heavy in the air. We had just arrived at the early stages of the 5th annual Texas Culinary Academy barbecue cook-off.

I am notorious for trying out a new recipe, loving it, and then moving on to the next new recipe, never preparing the first one again. It drives Sean crazy. I’m constantly asking him what he wants for dinner, but because he rarely eats the same thing twice (I know, poor guy), he doesn’t have time to develop favorites. Well, I’ve encountered a dessert recipe that I just can’t quit baking – Strawberries and Cream cake.

“Upscale comfort food” seems to be a popular theme these days, and it often seems to come out more upscale than comfort. Last night though, I had the great pleasure of experiencing one of the best implementations I’ve seen thus far. Hailing from Houston, Max’s Wine Dive is officially opening their new Austin location on May 12th.

Since my departure from engineering almost a year ago, I’ve thought through several alternate career paths. For a split second, I even considered the notion of being a professional food critic. The odds of this ever being a realistic career path for me are slim to none, particularly given that I’m too much a fan of food to enjoy writing about something I didn’t like. For a highly entertaining vicarious look into the life of a food critic, though, Garlic and Sapphires: The Secret Life of a Critic in Disguise by Ruth Reichl cannot be beaten.