A Wall Street Journal reporter who grew up in Arkansas wrote an article titled: Don’t tell Texas, but Arkansas is laying claim to queso. I am quoted in the article recounting the time I was invited to judge their “Cheese Dip Derby” up in Little Rock. I declined, of course.
There has been […]
[View the story “Fired Up for The Chili Cookbook!” on Storify]
How to Cure Olives:
Galveston olives from my backyard tree
Our new house in Galveston has a small, and very old, olive tree near the back porch. I haven’t figured out the cultivar–my iPhone plant app says they are “African olives.”
When I noticed that these olives were starting to get ripe, I […]
Sisters Maria and Sylvia Calderon cook side by side in their tiny eatery located on the banks of the Ramos river in Allende, Mexico under a towering tree. At their one-room, one-table restaurant, they only serve one dish–chile con carne–though sometimes they call it “carne con chile.”
It comes in a bowl with […]
In Prague, I ate a spectacular venison goulash with Carlsbad dumplings at a cozy inn by the river. Goulash is everywhere in Prague–the Czech equivalent of a burger.
Goulash and chili have a lot in common. The Hungarian word gulyás means cowboy. The dish is named after the cowboys who prepared it while […]
Much obliged to Paul and Angela Knipple for the review of Texas Eats in their blog from the southern table.
There was one passage in the review that really made me smile. The authors were discussing the various kinds of cookbooks on the market and what makes one stand out from the others, here […]
A new review of Texas Eats by Mick Vann appeared in the Austin Chronicle today:
Texas Eats: The New Lone Star Heritage Cookbook by Robb Walsh Ten Speed Press, 304 pp., $25
“For 20 years or more, food writer and culinary historian Robb Walsh has branded himself as the culinary expert on all things […]
Review in the Oregonian: “In a nutshell: If you like to pour on the heat, you’ll dig the firepower in this new cookbook of pepper sauce recipes. Rather than offering creative uses for bottled sauces, hot sauce authority Robb Walsh shows how you can create fresher versions using chiles, fresh veggies and basic […]
By Katie Walsh
I spent some time in Houston with my dad On A Meat Mission, to learn about meat and how it’s cooked. Over the next several weeks we’ll be sharing recipes and tales from our meaty adventures.
Up to my elbows in bits of raw venison, trimming away pieces of membrane and feeding chunks of clean meat into the sausage grinder, my adventures with meat had reached their peak. It was pâté day.
My friends crinkle their noses when I recall that afternoon on the back porch (where Dad and I had preemptively banished ourselves to contain the mess), and my fellow veggie-heads seem downright bewildered that I describe it with excitement and not trauma.
Dad showing me how to skim away the slimy membrane
But raw meat don’t give me no willies; in fact I got some sort of primal pleasure out of handling the flesh and bones myself, and especially out of creating something from an animal I’d all but known personally. This deer and I had travelled great lengths together.
When I told my Uncle Dave that I was heading to Houston to cook meat with Dad, he promptly began arranging to send me down with some of the spoils of his latest hunting trip. As I’d dragged my luggage up to the Megabus in Austin, the cargo guy raised his eyebrows at me.
“What’s in the cooler?” he asked.
“Deer meat,” I said simply.
read more Walsh Family Venison Pâté »