Ramen Tatsuya, take two: How to enjoy Ramen Tatsuya at home

Before you freak out and wonder how there is such a thing as leftover Ramen Tatsuya, remember that patience is a virtue that is highly rewarded. 

Enoki mushrooms, rice noodles, marinated egg, and ground pork

There’s really no need for me to reiterate what pretty much every food magazine, blogger, instagrammer, food television show, and food personality has said. Ramen Tatsuya is the gold standard of ramen. Sometimes you want that Ramen Tatsuya, but you just don’t want to leave

the house.

You'll find this in my freezer.

Short of getting someone else to bring Ramen Tatsuya to you, you can save your leftover broth for a rainy day. I started saving my broth after devouring the slender noodles, soft yet structured eggs, and tender meat in the to-go containers. When I get home, I pour it into a sturdier container and freeze it until I’m ready. I’ll often add many visits worth of broth into the same container.

While there’s many things you can do with the broth, I’ll go through my typical routine. I’ve also condensed the broth and served it with leftover pork chop from Perry’s. I used spaghetti squash once, but I didn’t love the results. The squash didn’t have enough texture to hold up to the broth. I've also used cooked shredded napa cabbage, which is quite nice.

Enoki mushrooms purchased at an Asian Supermarket.

When thinking about serving up leftover ramen broth, start by thinking about what types of add-ins that you want. Ground pork, enoki mushrooms, and marinated egg are my go to favorites. If I’m feeling like some carbs, I will bring out the transparent rice noodles often used in hot pot / shabu shabu. Any type of noodle will work great. 

My ingredients in the saucepan.

For the ground pork, you’ll want to saute it up in a pan or use your Instant Pot. I like to add minced garlic or fried shallots to mine. When I use enoki mushrooms, I simply wash them and cut off the root part until I am ready to use them. For egg marinade, I simply put eggs into a mixture of 50:50 soy sauce to water. I don’t simmer it like you do in many marinated egg recipes, nor do I add all the extras. Sometimes I’m just not motivated enough to get all the ingredients out.

Warmed up and ready to eat.

To serve the leftover broth, I let it defrost in the fridge for a day or two. I heat it up in a saucepan, and then I add it whatever I want. If it is enoki mushrooms or noodles, I’ll add those 2-4 minutes (depending on the types of noodles) before I add in the other ingredients.

Another day, another bowl.

Because I believe in conserving water by not doing unnecessary dishes, sometimes I’ll eat it directly out of the saucepan. Serve with a beer, and you can enjoy Ramen Tatsuya at home without ever leaving the kitchen.

Doing leftovers right.

Or you can find every opportunity to visit Ramen Tatsuya.

St. Elmo's Brewing and Soursop Austin Soft opening Nov. 8th

Pouring the pho gravy over the Pho-Tine: fries, rice cake, flank steak from @soursop_austin #yum #media #atx @stelmobrewing

A photo posted by John M. P. Knox (@hopsafari) on Nov 3, 2016 at 5:25pm PDT

Tasting good food is a joyful experience. Tasting good food with great beer can be a wonderful experience. Tasting really amazing food with great beer is kind of mind-blowing. That is what happened at the sneak preview of St. Elmo Brewing and Soursop Austin. *Thank you to St. Elmo and Soursop for inviting us for a preview.

Angus Dry Stout @stelmobrewing #beer #yum #media

A photo posted by John M. P. Knox (@hopsafari) on Nov 3, 2016 at 5:11pm PDT

St. Elmo Brewing is a new brewery with alumini from Austin Beer Works, Bryan Winslow and Tim Bullock. Given Austin Beer Works’ impressive awards right from the start, the dedication to producing great brews was obvious at the tasting. The beers served at the sneak preview were on point and balanced. We’ll circle back to those as we take a look at Soursop’s food samples.

I was not alone in my strong feelings about the food served that night. We’ve all eaten really good food. And we’ve all had some life changing food. Soursop was life changing. The chef, Teddy Bricker, has built a remarkable vitae with stints at La Condesa and Qui Austin. The layering of different flavor profiles and textures into familiar and approachable foods was just perfect. It was a great blend of off the hook delicious with classic beer pairing food.

Teddy, the brains behind @soursop_austin, serves us a *$@%!!!! Amazing #Thai #icecream bun: #coconut condensed milk, pandan milk jam, jackfruit lime #caramel, rice crisp on a Martin's roll. #austin #southeastasia #sneakpreview #media #dessert

A photo posted by Jennie Chen (@misohungry) on Nov 3, 2016 at 6:06pm PDT

The first dish I sampled with the kaeng pa curry which includes grilled and curried eggplant, chili crisps, kaffir lime, galengal, and young peppercorns. The vegetarian dish is a bit on the spicy side if you’re not a fan of the capsaicin sweats. It paired really well with kolsch to clean the palate. I also tend to like IPAs with spicy foods, and the American IPA would have held its own against the curry. Some people don’t enjoy that type of pairing as they feel like it can intensify the spice, but I kind of like it.

The La Korenita sandwich and the Pho-tine were perfect with the American IPA as well. The La Korenita sandwich is a galbi-marinated pork and beef patty, kewpie-mojo, full sour pickles, melted Swiss, and topped with shoestring potatoes. It is no secret that I love burgers. I strongly believe in eating burgers and fries at least once a week as part of my patriotic duty. This sandwich holds one of the top three spots in my favorite burgers ever, and I have eaten many burgers.

The @soursop_austin food tonight is mind blowing amazing. These are the Ayan Goreng chicken wings. #austin #media #sneakpreview #asian #wings #southeastasia

A photo posted by Jennie Chen (@misohungry) on Nov 3, 2016 at 5:50pm PDT

The pho-tine is a play on the words to sound like poutine. This dish starts with a pile of fries, topped with 5 spice flank steak, ram ram, Thai basil, rice cake slices, and smothered with a pho gravy. The flavor of the gravy was aromatic with intense meaty goodness. I’m a fry fan. Get this dish. Have it with a beer. Thank Teddy later.

The ice cream sandwich of all ice cream sandwiches goes to the Thai ice cream bun. I list of components in this dessert was missing magic. There was some kind of fairy-dust-unicorn-magic in the ice cream sandwich. All my dopamine receptors were firing like a fourth of July parade. Maybe it was the coconut ice cream or the jackfruit caramel? Maybe it was the pandan milk jam? Something in there was magic. Pure magic.

St. Elmo’s Brewing and Soursop Austin are a welcome addition to South Austin. Be there to experience the magic.

The future of ice cream sandwiches? Thai Ice Cream Bun. #yum #atx #media @soursop_austin @stelmobrewing

A photo posted by John M. P. Knox (@hopsafari) on Nov 3, 2016 at 6:04pm PDT

St. Elmo’s and Soursop are a welcome addition to South Austin. Be there to experience the magic.

Pho Thaison's Banh Mi - An Austin Hidden Gem

We've been hearing it for years. "There's no good ______ food in Austin." Austin is all growing bigger, and with the growth, comes opportunity for growing a market for new types of food. For the near and possibly distant future, I'll start bringing you posts on these hidden gems in Austin. Some of them have been around for a while, and some are pretty new. All will offer menus from another country or region that you might be missing.

Very few of these places have marketing programs nor do they focus on an upscale dining experience. The vast majority of the places that I’ll introduce to you are family run with an emphasis on bringing you cuisine that they consider comfort food. Do keep that in mind when visiting these restaurants less talked about. The owners are welcoming you into their home to show you foods that show off their culture and their history.  

Additionally, this sparks a conversation that Austin. Growing bigger and developing into a bigger city means being more aware and educated about diversity. Austin does not yet have cultural districts of town like Houston, San Francisco, Seattle, and New York City. And that lack makes it really difficult to be exposed to different cultures, foods, and traditions.

However, before jumping headfirst into learning about the other cultures and their foods, taking a step back to understand the challenges. By now you should have hear about the Pho debacle caused by Bon Appetite. This is one of the best responses to the issue I have read, and it brings up many of the issues that is in the following links.

http://www.theatlantic.com/business/archive/2016/07/the-future-is-expensive-chinese-food/491015/

http://firstwefeast.com/eat/2013/01/20-things-everyone-thinks-about-the-food-world-but-nobody-will-say/29176

https://spoonuniversity.com/lifestyle/11-asian-american-chefs-you-need-to-know/

https://www.washingtonpost.com/posteverything/wp/2015/08/31/childhood-friends-called-my-food-chinese-grossness-how-did-it-become-americas-hottest-food-trend/

http://civileats.com/2016/03/31/beyond-talk-the-search-for-real-solutions-in-the-conversation-about-food-and-cultural-appropriation/

http://everydayfeminism.com/2015/11/foodie-without-appropriation/

The first one on my list of hidden gems is Pho Thaison, which has several locations in Austin. My favorite location is the William Cannon and Brodie locations that started serving banh mi’s about two years ago. I am a self-proclaimed banh mi connoisseur having eaten banh mi’s all over the world. 

The pork lemongrass banh mi with fried egg roll is one of my favorite dishes. It is my go to dish when I need something fast, satisfying, and to be out of the house. The pork is coming out tender and juicy, and the bread is crusty on the outside, soft and fluffy on the insight. My other favorite dish at Pho Thaison is the pho number 1. It is perfect comfort food on a cold day, rainy day, or just every single day.

There you have it. Hidden gem pho and banh mi in South Austin, TX.

Celebrate 10 Years of Buenos Aires Cafe with a Gran Asado

Here's another look back at an Austin favorite. Buenos Aires Cafe has wined and dined Austinites for the last decade with fervor. Today, there are two locations: at the Galleria in Bee Caves and on East 6th Street. You’ll find the classic dishes of Argentina, and with the cold weather rolling in, I’m going to suggest the shepherds pie, Pastel de papas, on the menu. I had it on many cold nights with great pleasure. However, if you’re going to pop in for a quick lunch, please do try the Lomito beef. It is hands down one of my favorite sandwiches in central Texas. The meat is so perfectly done that all your vegan friends will go home and cry their little eyes out. 
 

Buenos Aires Gran Asado Grilled Meats: Morcilla, Chorizo, Mollejas, and tenderloin.

 

A few weeks ago, I attended a dinner to kick off the anniversary celebration. My take aways from that dinner was that the cocktail menu is something that deserves a second, third, and fourth look. I haven’t had many opportunities to enjoy the cocktails as my visits to the Bee Caves location are typically lunches. But make it a point to try the cocktails, even at lunch. Oh my goodness, they are delicious. A big thank you to Buenos Aires Cafe for inviting me out for a great anniversary celebration!

A traditional drink of Fernet and coke. 

Mother and Daughter Chef Reina Morris and Paola MG Smith share their passion with us.

Over the next few months, there will be some fun events to keep the celebration going.

Tour del Vino Argentino, Nov.2, 2015, at Cafe Este with Amy Stowers, their amazing beverage director. She knows her way around wine and cocktails. You won’t be disappointed.

Empanada Class, Nov. 3 at Cafe Galleria with Chef Reina Morris and Nov. 10 at Cafe Este with Paola MG Smith. We got a sneak peek at this during our Gran Asado afternoon, and it is something you’ll want to catch if you’re a empanada fan.

 

Fernets & Amaros, Nov. 4th, 2015 at Cafe Este with Ryan Smith. Relax and unwind with Ryan Smith as he explains and samples you on Argentina’s most beloved fernets & amaros.

 

Its Gnocchi Time, Nov. 5th, 2015 with Chef Reina Morris. Learn how to make our traditional potato gnocchi. To be enjoyed with our traditional marinara sauce and wine.

 

Gran Asado, Dec. 6th, 2015. This is the grand daddy of all events, and because there is limited seating, you might want to jump on it. I’ll have some photos of my experience of a traditional outdoor asado at Chef Reina’s property.

A big thanks again to Buenos Aires Cafe for inviting me to celebrate your 10th Anniversary!

Our Gran Asado started with olives and cheese.

And then we had a hands on empanada class. You get to see the lovely @FromMaggiesFarm, @BroylesA, @CuriousNotions, @WindAddict, @SFCLocal, and Chef Reina Morris. 

 

That's just enough empanadas for me. All for me. 

One can never get enough photos of meat. 

The grilled onion was perfect with the meats. It was smoky and sweet. 

Who can say no to this Gran Asado? On Dec. 6th, this could be all yours!

And lastly, alfajor de maicena: corn starch cookie filled with dulce de leche & rolled in coconut flakes. I only ate about four of these. About four, which could have been about fourteen. These delicate cookies are heavenly.

Emmer and Rye Brings Passion and Freshly Milled Flours to Rainey Street

Nested in the Sky House building on Rainey Street, Emmer and Rye is poised to be a new restaurant darling. "How can you say that before they open?" you might ask. I'll respond with a several qualitative data points gathered from a preview tasting.

These guys are going to rock it.
 

1. They boast an all-star team. With Kevin Fink, Page Pressley, and Tavel Bristol-Joseph, impressive culinary pedigree, you better believe these chefs are going to bring something beautiful to the table.
2. The team's passion is incredible. One of my favorite quotes from Chef Kevin is, "If I ever lost the ability to learn everyday, it would be the greatest travesty." Those are words you want every leader to be saying.
3. Grinding grains from scratch. Not with bare hands, but with a fancy marvel of German engineering. I can't do justice on describing the different grains, techniques, and nuances of making your own flours. That task is best served by the Chefs themselves, but I have tasted the fruits of their labor. A restaurant that goes back to the basic, and I mean that far basic, is building a foundation on quality ingredients.
4. Kevin Fink's Wife, Alicynn. Holy Cow. This woman's resume reads like a Michelin Star, and the way Chef Kevin introduced his wife makes you shed a tear. It couldn't be more blatantly obvious that their hearts and souls are in this endeavor.
5. Somehow, after the tasting, I had a strong urge ride a bike along country roads in Denmark and tickle the flower blossoms as I go by. You probably won't get that same feel simply by enjoying the food at Emmer and Rye. But if you get a moment to chat with any of the staff, get ready to be inspired to do something crazy, like visit another country to taste their cuisine.
6. Two words: preview tasting. I'll leave you with some appetite stimulating photos. Now put on your boots and run over as soon as they open at the end of October.

This is the marvel of German engineering, otherwise known as the miller. My favorite freshly milled grain was the fire thrust emmer. Freshly milled grain has a nuttiness and earthiness that is unforgettably aromatic. 

Our first course was Puffed Fire Threshed Emmer Cracker - Raw gulf shrimp, buttermilk, Springdale Thai chilies, fennel, amaranth blossoms, and puffed Sonoran white wheat berries.

 

And the second course was Fire Threshed Emmer Arrepa - Eggplant chow chow, toasted habanero, Malabar spinach blossom, sunflower, fermented peppers, and fermented apple cider vinegar. Did you know that the malabar comes from Hausbar Farm?

This toast was really tasty. I could survive on this quite well. Red Fife Sourdough Toast - Nixtamilized black eyed peas, golden eye creamer peas, garlic chive, mustard frill, and garlic blossoms.

Fourth up was Rye Garganelli -Windy hills goat, sweet and fermented peppers, hoja santa, papollo, and cultured butter.

Homemade goat cheese.

Dessert was Tres Leches Cheesecake -Three-layer cake with traditional Tres Leches cake topped with New York style cheesecake and a Malabar spinach berry glaze. This eye catching dessert was so beautiful, it was hard to stop looking at it.

Everything about this cake is just perfect, including the flavor.

This cake was on so delicious with the different textures and pop of color. I thoroughly enjoyed it with my eyes and tastebuds!

Look Back at Gardner Austin

One of the new things I'm starting on my blog is the "Look Back" series in which I'll share my experiences at events and restaurants that have been opened for at least three months.  Sometimes I'll visit new restaurants in their early days, but I like to let the dust settle before diving into the menu. As my good fortune would have it, Gardner happened to be launching a new bar menu and invited some guest to partake in their offerings. Thank you so much, Gardner for having us in for a lovely tasting.

Gardner's new cocktail menu was dangerously subtle and sophisticated. The drinks were not overly forward - which is a refreshingly different from the heavy handed cocktails I typically make at home. This is a photo of the rum, turmeric, and strawberry. I'm a fan of turmeric as supplement, and I'm definitely a fan of how well it plays in a cocktail.

The spring menu has several dishes that make you welcome the warm patio weather and sunny skies. This dish with gnocchi doesn't appear to be on the menu anymore, but if you do see gnocchi on there again, you ought to order it.

This is the trout roe with celery, strawberry, chive. The drastically different textures and colors are make this a truly interesting dish. The salty gelatinous roe with the vegetative ice was a great combination.

It looks like item, named Alliums, isn't on the menu either, and I feel sad for those mushroom lovers who miss it. This umami laden dish was reminiscent of many Asian dishes that are onion and mushroom based. Photo by John M. P. Knox.

HAMazing Prosciutto di Parma Dinner with Bread and Circus

I was lucky enough to be invited to experience Bread and Circus Supper Club with HAMazing Prosciutto di Parma.  Supper clubs have been gaining popularity, and it isn't difficult to see why.  You have a special menu, opportunity to make friends who share the same interests (food), and it is usually very affordable.  

Dinner started off with a cocktail.

And a giant hunk of meat and cheese.  Who can say "no" this lovely leg?

The first course was a delicious fennel slaw with Meyer lemon vinaigrette, and prosciutto. 

The second course was the BLT Tartine with 18 month prosciutto, arugula, tomato, and parmesan. 

The third dish was a scallop saltimbocca with 24 month aged prosciutto, scallop, gyruyere, veloute, and sage popcorn. 

Course four is pork rolls - 18 month prosciutto, pine nuts, herbs, marinara, and polenta.  This dish was a delicious blend of hearty flavors and zingy marinara.  I would eat this on a cold winter day. 

The final course was the chocolate gelato with candied prosciutto, which was amazing.  Thanks to Bread and Circus and Proscuitto di Parma for an amazing meal!

Ode to Fino Austin.

By now you've heard the sad news, Fino Austin will be closing their doors at the end of March 2015. While I'm happy for Emmett and Lisa Fox, this piece of Austin culinary history will always have a place in my heart and a place in many chef's vitaes. During Fino's ten year run, the back of the house was a training ground for many of Austin's new great chefs, bartenders, and restaurants. Faces that I got to know and love at Fino include Jason Donoho now at Alamo Drafthouse, Bill Norris also at Alamo Drafthouse and Midnight Cowboy, and Josh Loving now at Midnight Cowboy and Jeffery’s. That’s just the short list. I’ve included a social graph of some of the chefs that have gone through the doors of Fino. Photos by John M. P. Knox.

While we wait for Emmett and Lisa’s new place to open, savor some past photos from Fino.

The shishito peppers are one of my favorites along with the fried olives.

Here's the mussels with a light yet flavorful broth.

This was a special. And special indeed.

This photo was from a wine ride in 2011.

Mr. Josh Loving doing his thing.

I'm pretty sure those are the hands of Bill Norris.

This was a special. A modern interpretation of meat and potatoes.

Fino was one of the first places that had a solid cocktail program. Many of Austin's great bartenders had a stint behind the bar here.

This foie was part of a chef's special dinner with St. Germain Elderflower circa 2010.