Naegelin’s in American Profile

Texas' Oldest Bakery featured in American Profile


Krause’s grandparents and great-grandparents also savored pastries and breads from Naegelin’s—Texas’ oldest bakery—which has a history as rich and deep as the chunky apple filling in its famous 2-foot-long strudels. German immigrant Edouard Naegelin, a Civil War veteran, opened the bakery with a sack of flour and less than a dollar to his name in 1868, and the aroma of fresh-baked goodies has lured customers to the same downtown corner in New Braunfels since 1870.

I Love Me Some BOURDAIN at the FORT WORTH PUBLIC LIBRARY

Medium raw : a bloody valentine to the world of food and the people who cook /
by Bourdain, Anthony
	New York : Ecco Press, 2010. Edition: 1st ed. Description: xviii, 281 p. ; 24 cm. Summary: Tracking his own strange and unexpected voyage from journeyman cook to globe-traveling professional eater and drinker, and even to fatherhood, Bourdain takes no prisoners as he dissects what he's seen, pausing along the way for a series of confessions, rants, investigations, and interrogations of some of the most controversial figures in food.

True Texan? Name that beer....

From the Huff Post:

Top 10 New Foods at the 2010 State Fairs

Announcing Outlaw Chef Brands

Announcing Outlaw Chef Brands

The Outlaw Chef, Terry Chandler, features his recent Central Market Cooking class - the

HATCH CHILE QUICKFIRE CHALLENGE

on his Facebook Outlaw Chef Brands page. Log In to Facebook to view:

Celebrate 15 years of Hatchmania with Central Market this year as a local favorite, Terry Chandler, goes up against a seasoned Hatch expert, Denise Shavandy. Each chef has been encouraged to bring his/her own style to the dishes while using minimal ingredients and quick preparation. Dishes will feature:

* Hatch Chiles & Chicken Thighs
* Hatch Chiles & Shrimp
* Hatch Chiles & Watermelon

Pick up lots of tips, enjoy lighthearted repartee and sample 6 dishes that feature everyone’s favorite chile.

Sunday brunch on the PATIO

Sun Sept 12:
COUNTRY SUNDAY
6pm: Amos Moses
3pm: Matt Wayne
Noon: Dog Dander

Fiesty Fried at The Texas State Fair

The DMN news reports that their informal poll calls it for DEEP FRIED FRITO PIE at this year's State Fair.



Pic: Fernie's Fried Club Salad

Things Are Big in Texas, but EATALY?!?

EATALY OPENS: Batali, Bastianich & Co.'s Mega-Temple Of Italian Food, Revealed (PHOTOS)

Eataly's options for the hungry and/or curious visitor, many of which are pictured in the slideshow above, include:

• A bakery helmed by Nancy Silverton, of La Brea Bakery, using a wood-fired oven -- visible to the public -- that was brought in from Italy and will run most hours of the day. Bread and focaccia will be baked continuously both both for purchase and for Eataly's various restaurants.
• A Salumi e Formaggi counter


• A fresh pasta counter offering a huge variety of handmade pastas for home cooks
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• Pizzeria Rossopomodoro, helmed by six pizza makers who arrived in New York from Naples just last week, using wood-fired ovens hauled in from Italy.
• Il Laboratoria De La Mozzarella, where fresh mozzarella will be made daily
• Uber-local produce, direct from the Brooklyn Grange, a rooftop farm in Queens.
• La Verdura, a vegetable bar and restaurant that will feature a highly-publicized vegetable "butcher" that can prep any vegetables you purchase for ease of cooking at home (think artichokes and the like).
• A paninoteca
• A rosticceria
• A macelleria (butcher) that will showcase two exquisite beefs: a grass-fed Italian Piedmontese variety ideal for raw preparations, and "a grain-fed superbeef that will be engineered...by beef guru Adam Perry Lang."
• Il Manzo, the only restaurant in Eataly that will take reservations, headed up by Michael Toscano, formerly of Batali's Babbo.
• A fresh fish counter
• A crudo bar and seafood restaurant Il Pesce, run by David Pasternack, the chef of Batali/Bastianich-owned seafood restaurant Esca
• A pasticceria run by Italian pastry chef Luca Montersino
• A gelateria that also includes a variety of pure-fruit "ice creams" made entirely of single fruits like bananas, figs, etc.
• An espresso counter featuring Lavazza coffees
• La Scuola, a cooking headed up by Lidia Bastianich that will offer courses on Italian food, wine & beer, with guest chefs galore including Bastianich and Batali
• Imported, packaged Italian goods galore: dried pastas, grains, anchovies, olive oils, vinegars, jams, honey, canned tomatoes and sauces, and pretty much everything else good from Italy
• And, for good measure, a working Italian Bank's ATM