Do What?

Silly how people get angry when the truth comes out, isn't it?  Go ahead and hide behind your false sense of comfort and continue thinking you are the only people on the planet.  Funny really, these people are the lowest of the low and have serious issues with reality setting in.  Fools.  Read a book of philosophy and relax.  Ponder about the 'almost' perfect family you think you have created under false pretense on a foundation of false truths.  No-one is perfect to say the least but those who think they are really get me laughing.  In all honesty you are a problem that your community will reject sooner than later despite the seemingly 'supportive' circles you think you roll in.  Guess What?  I know your secrets because your 'friends' did nothing but prepare me to deal with your shady, ignorant and ridiculous false sense of reality that accompanies your erratic behavior.  Yes, your friends!  Seriously...learn to realize that you are not as smart as you think.  If your goals include P&L's that make no sense, loss of capital through botched labor coordination and sub-par food then y'all are doing great.  Here in the real 'social' world the goal is not to screw people over for your personal gain.  Tips for creating a productive environment in a culinary setting include but are not limited to: minimal amounts of jailhouse 'swastika' tats, dope fiends, thieves, liars and other forms of low-life.  Slander is spoken and Libel is written.  Also, evidence exists that you might not want released to your contemporaries.  At the end of the day we all make mistakes but how we deal with those mistakes is what will fortify or dissolve our character.  There is plenty of time to come to the light or you might choose to continue into darkness.  I would however advise against petty comments and empty threats when dealing with emotional content but unfortunately some will not be able to help themselves.

Sevice Industry Woe$

Now I completely understand the arguments people make against large companies that do not pay their employees what they are worth.  If I am being honest it seems as if this prevailing trend that has not nor will it go away and will continue to sour the workforce.  Many articles and exposes have been brought to light regarding hourly wages with little to no increase in holiday pay.  If anyone has ever worked in a restaurant or any other type of service industry (regardless of size of establishment) they are well aware of low wages with horrible hours and little to no respect for the work being done.  Sound Familiar?  It should since this is the exact argument that is shredding headlines in regards to retail employees.  As far as I am concerned I agree with ALL of the outcries surrounding low wages and nil respect.  For almost twenty years I have trudged my way through the thick of it to make head room as a culinary professional.  Not one single tasting or consultation goes by without someone wanting something cheaper, discounted someway or all out free.  How is this Ok?  Does one walk into an eatery and haggle with the servers over the price they will pay for food or drinks?  This is not the auto industry where the price is already outrageous in hopes to snag a sucker or if all else fails its a good starting point in the clouds so when they 'take the price down' its actually in the realm of sanity and not gouging your pockets.  If you want sub standard service with terrible food I invite you to haggle and find the cheapest culinary professional to fulfill your order.  When did food service ninjas, musicians and artists become the scourge of the workforce?  I love what I do but find it humorous the way people cry about wages of seemingly specialized jobs.  If it looks, sounds and acts like a snake you have no recourse when it bites you in the face.  Homework for the week is go to craigslist really fast and search the FOOD/Hospitality job listings.  You will find more often than not requirements like 'Must be available days, nights, weekends and holidays'.  #WTF?  Shall I just sign on the dotted line to become your indentured servant?  How many professions require day, night, weekend and holiday availability with an hourly wage that will make you laugh?  There are exceptions such as titled positions and management but for the most part we are speaking about the hourly people that just want to go to work, make some money and go home.  For the most part these people are willing and able.  Most just want to find a stable job with acceptable levels of stress and outputs.  I challenge anyone to work a single shift on a busy Kitchen Line and think about the amount of sweat and time you have to drop to make a buck.  #BigTomFoods #ThomasMattson #DallasPorkMafia

#Education

Expenses that are linked to education whether it be grade school or some form of higher education have really made a move towards highway robbery.  If I am not mistaken don't our property tax dollars (in some part) go to strengthen our schools?  When did it become OK for a public school district to rate in the lowest possible position?  My child goes to private school not because I have anything against a public education but for the simple fact that quality is nowhere near what it should be.  These are the new leaders and participants in the future of this civilization.  Not to sound like an apocalyptic movie plot but what happens if current levels of ignorance win and beat out the educated populous?  This is not acceptable and I will not be responsible for raising an idiot taught by other idiots.  Some of these monsters consider themselves 'teachers' despite their direct involvement if not total responsibility for the unacceptable level of education being served up.  Let be clear by stating that there are honest good natured teachers that will inevitably get swallowed into these meat grinders that call themselves public schools.  Is it not a requirement for teachers to be educated and then certified by the state of Texas?  No names need be mentioned but the public schools here in Rockport are atrocious and earn themselves ratings of 2 on a 10 point scale.  Appalling to think that there is no subsequent punishment for a teacher that churns out complete zombies that know little to nothing of what the previous school year aimed to teach them.  Good luck to all that brave the detrimental outcome of these no brain establishments.  Good luck to that child who has immense potential but little opportunity to excel or be part of a challenging yet fulfilling environment.  Good luck to the Moms and Dads who spend more money on their houses and vehicles than their child's education.  Despite continuing out-of-pocket cost to me and my family we persist in providing the best possible learning experience that will form a strong foundation to a well rounded person.

Flying Syringes

Weather is starting to let up a bit down here but the days still have potential to heat up.  How can it be so humid?  Mosquito's love humidity and I hate it so why am I hanging with these little blood suckers so much?  This seems to be the creation site for that specie of insect.  Off is too chemical for me and my family, the garlic extracts seem to work for a certain cross section of these pests but the fighters that remain are the around'the'clock suckers.  Those big long legged buzzers that fatten themselves on blood seem to be ultra resilient to sprays and treatments.  So gross and terribly annoying.  Swarms of these things will sense body heat, smell out human pheromones or other means of tracking to stick their faces through our skin and help themselves to a drink.  Gotta find a way to keep them in check that wont hurt the other insect populations which we want to thrive.  When I think back to how much I used to be annoyed by 'squitors when we were in north Texas it makes me laugh and realize that NOW is time of the mosquito, not then.  Dallas, I do apologize for the cursing on behalf of the mosquitoes.

Plans are made to be broken when opportunity calls!  My family gives me the thumbs up on the #BiG move to the coastal city of #Rockport , Texas.  Some years ago longtime friends introduce me to their neighbors Kenny and Edna Hatfield during a dinner party.  At that time there was no BBQ joint just Kenny and his flooring company outside of which he BBQ's various foods for friends, family and anyone who stops by and has done so for many years.  Kenny Hatfield is genuine and he approaches people as if they are old friends.  No strangers in his opinion, just friends he hasn't met.  Sometimes negativity gives way to bigger and brighter pastures.  Such as the recent events forcing Kenny, Edna and #BiGNasty (Pit) to part from their old location to a huge stand alone building with enough space and growth potential even for Kenny's grand thinking.  Many close friends and associates are helping them create a warm inviting atmosphere that will house the delicious BBQ and foodstuffs that the #RealHatfields are known for.  As previously mentioned the new large building/site that Hatfiled's will call home has room for food lovers, music lovers and families of all sizes.  Yes, music will be a big part of the new restaurant along with pet friendly areas and lots of space for families to relax and enjoy their food.  Many surprises around the corner as the Original Hatfield's BBQ moves on with their appointed task of giving people the best BBQ and service around.  Seafood, Steak and other surprises are coming soon as well...

Here come the 100 degree Texas summer days.  They have been waiting quietly and patiently.  People are getting comfortable in the false notion that this summer of 2013 will be one that does not aim to burn and destroy the landscape along with our patience.  Forecast for later this week includes that looming triple digit temperature that sits on our horizon 'weather' we like it or not.  Currently the foliage outside is enjoying a good amount of moisture form rains and humidity while the ambient temperature lacks the hellacious potentials to crisp and fry leaves on plants and trees.  Sprinklers are set accordingly and hopefully the lawn wont suffer too much as we inch into the hottest part of the year in North Texas. #BigTomFoods #ThomasMattson

Changes.  This is the time for changes that will benefit the long term and short term.  My daughter needs to be in an area that has great public schools since she will be entering Pre-K next year.  It should not be too much to ask for a properly cared after and well funded public school system.  Charter, Montessori and private schools are great but very expensive and not always a good alternative when considering social growth along with acceptance that my daughter is in the process of learning.  Austin is my home and it's time to make an adjustment that includes relocating to the city of Austin.  Exciting changes that are going to include hard work and lots of invested time to get settled and comfortable.  When I think about the long term in Austin it makes the inevitable hot sweaty work seem like a walk in the park.  Plus my #BigGreenEgg needs to see another part of this great state while we experience delicious foods from another place.

Things never go exactly according to plan do they?  This has been my year to finely hone patience, tolerance and unconditional acceptance apparently.  My life (or so I thought) previously contained high levels of understanding and non judgmental actions.  This was not enough so real, true life exercises have been put in place and executed to teach me and further broaden my capabilities to accept 'ALL' individuals despite their obvious and potentially hurtful shortcomings.  Strange things are happening as I inch closer to the BiG 35!  Keeping true to form I indeed spent much time contemplating while focusing inwards into my self to perhaps understand why I have not been successful at allowing liars, thieves and complete self-serving idiots into my life.  This world is filled with color, wonder and amazement's that will never be recreated but also with the lovely things in life come not so attractive entities and scenarios.  People go through tough situations everyday across the globe and each person could tell you their problems, hardships and situations are far worse than can be understood.  When an individual makes choices they really are involving persons around them in those outcomes.  Believe it or not everything has an outcome that is not as personal as one may think. Making poor choices that will certainly lead to disappointment, pain and potential 3rd party suffering is indeed along the lines of being a jerk.  Life goes on and things change by the millisecond but setting oneself up for negative outcomes while focusing on very little positive egotistic return is an act that I prefer to not be around.  Now that being said its a great day to be outside cooking some #porkribs...Who's Hungry?

Brisket, #BigGreenEgg and a Long Weekend

A much needed deluge happened earlier this week and the sky is blue and clear this morning.  Going into this Memorial Day Weekend is a treat to look forward to friends, family remembrance and some gorgeous foods to bring everyone together.  Brisket is the nucleus of my feast and since we are still in #NationalBBqMonth its seems fitting to post about the smoking process of this wonderful cut of beef.  Brisket comes from the chest of the animal, supports about half of the body weight and is a muscle that is used fairly often so the marbling of fat that normally occurs in the higher-end cuts in not in play as much here.  Cap fat and 'lots' of other connective tissue hold this muscle together.  A brisket can be purchased in a hunk but for a good smoke project try to get a full brisket.  Seasoning is a touch that has to be personal.  I use a basic approach and stick to salt, pepper and love.  My #BigGreenEgg is set to indirect cooking and ready with a mix of fine Texas hardwoods that are roasting perfectly.  With the 'Flet' side of the brisket down I will smoke it for 10+ hours then I will remove the 'Flat' from the 'Point' and cook them even longer to achieve a proper #burntends.  Food is a wonderful way to create and share good times with folks you care for.  Looking forward to my time this weekend with family and friends as we cook and eat to remember and celebrate this country and why its people are so amazing.

#DallasPorkMafia #BigTomFoods

This is written and now shall it be done...haha.  Sorry to be so cheesy but this is exciting to be a part of.  The #NationalPorkMafia obviously exists in its immense greatness but now the #BiG city of Dallas is a beacon under the umbrella of the National Pork Mafia.  I really want to make T-Shirts supporting the #DallasPorkMafia.  Since May is National BBQ month I saw it fitting to latch on to the Mafiosos of the Pork persuasion.  Weather is starting to look up a bit and act like a real Spring but I cannot hold my breath or even count on the weather holding.  We shall see what the next few days have in store.  My #BigGreenEgg is ready to rock whenever the prep is done and the cool breeze coupled with remnants of the warm day is just what we need to relax and cook outside.  Pork is rich in flavor, low in comparative cost, forgiving to the novice and ever exciting to the seasoned cooks.  Certain cuts of pork can in fact be low in fat and high in protein.  Pieces like the tenderloin are trimmed lean and can be prepped and cooked in minutes.  Other not so lean cuts include the shoulders, ribs and of course the mighty belly (bacon).  http://www.drgourmet.com/health/fatcontent-pork.shtml  This website has an interesting calorie comparison which show the similarity between boneless, skinless chicken breasts (125 calories) vs. the Pork tenderloin (136).  Close enough that both may be enjoyed as an option for lean and tasty proteins.

#DallasPorkMafia_BigTomFoods_Thomas Mattson

BBQ and Banks

     National BBQ month salutations to all!  That being said I want to get something off my chest about the Large Banking establishments...I understand the way of the financial world and what (in fact) fuels this world is obviously finances but why do I feel like a second rate human being when I do business with one bank in particular?  No names need be mentioned but it feels really terrible when being treated like this for no apparent reason.  Well there it is, my gripe session.  So not to dump my garbage onto the floor like that but wtf?  BBQ makes me smile regardless of the earlier nonsense that happened.

     Outside sits my BigGreenEgg and many pounds of great wood.  Today is Friday and thank goodness for that.  Saturday and Sunday are slated to be nice and warm so the thoughts of BBQ smoke, family and sunshine takes me back to a mellow happy place.  Always try to let the little things roll off my back but sometimes its hard.  Cooking and being with family and friends recharges and revitalizes.  This weekend the ever popular pork (picnic) roast is going onto the BigGreenEgg and will slow cook at 200-220 degrees for 10+ hours.  Intermittent basting is suggested but not necessary on the Egg.  Moisture is a close friend of the ceramic cooker and the low temperatures will insure even cook while melting connective tissues and softening protein strands.  Cooking fuels my soul and the joy of feeding people with delicious well prepared foods is my true passion.  Happy BBQ Month and be nice to each other...

Green HackBerry in the #BigGreenEgg

In the part of Dallas I reside in a known fact exists that the best BBQ is/was slow cooked with green wood from the nuisance tree Hack Berry.  Other fruit woods add much flavor and are hard to beat when it comes to the great smolder they produce but the Hack Berry has been somewhat intriguing to me in the past year.  Our property just-so-happens to have a large 'in the way' Hack Berry that obviously needs to be removed.  Slowly but surely I have chipped away at this monster which produces many limbs, twigs and large logs that are amazing for the #BigGreenEgg.  This wood is very green and when used produces amazing blue smoke that is mellow and burns for days.  Of course it will produce more build up in the smoker but its good black stuff that will enhance/season your foods while creating a moisture rich environment as they cook.  Using green wood is no secret and will help any type of cooking device produce higher levels of moisture and smolder for longer as they wood has no time to cure.  When using wood for indoor fire wood or heat most like to cure the wood for many months before using since the green wood will clog normal indoor/heating chimneys.  Good luck with the #slowandlow cooking and try different fruit/hardwoods until the right one for you comes along.  Different woods will burn and react in various ways so have fun and mess around when you build your fire and prepare the almighty bed of coals.  

Can I still get Soup?

At this point I do not care much if its Gazpacho or Something a little warmer, just give me soup! Craving is not the correct word to define my absolute need for some delicious bowly goodness> I NEED IT, Now. With weather continuing to be stranger than normal the good veggies which are abundant in wet-cool temperatures of winter/first spring flourish with no climatic issues whatsoever. Good Times! My cousin delivered some gorgeous lettuces today and they are so full of life and color that I could not help tasting them before they got into my fridge. Simple broth with some great noodles and basic vegetables will make a hearty and satisfying meal for the biggest appetites, trust me.

Many Moons

In all fairness the time is flying by and the weather here is a roller coaster.  This brings good and bad things to the surface outdoors.  My tropical plants enjoy a nice warm winter inside the shed.   They sit under T5 (fluorescent) lights that are perfect to add a bit of heat and plenty of lumen (light) whilst the weather is unfavorable outdoors.  When the freezing stops then the exodus begins back to their comfy outside homes.  This year I felt like a Yo-Yo since the evening forecasts where inconsistent to say the least.  Despite a close watch on the weather from various (local/non-local) outlets I was in constant flux.  Just two days ago I made the executive decision to leave them outside.  Unfortunately a quick trip into the low 40's last night was eminent but lucky for me it is bright and warm out.  Hopefully the current forecast will hold. 

     Seafood is on my mind and I cannot stop thinking about shrimp, oysters and craw-fish.  Add the wild halibut season and I am in heaven.  Sea Breeze Seafood Market http://www.seabreezefish.com
is where I get fresh catch options that rival any larger market in the vicinity.  When I make my way back south from the eastern coastal waters of Cape Cod it's a bitter sweet arrival of great meats and farm fresh foods but the loss of salt water bounty is hard and heavy.  Cape Cod is such a joy to explore with rich food and rustic charms.  So many choices of seafood in raw, fresh catch form and the beaches are spectacular (especially when the sun rises).

It proves to be more trouble than expected to get truly fresh, high quality seafood which boggles the mind since the metroplex is so 'BIG'.  Indeed there are a few 'markets' here and there and yes the large Asian markets are an option but I have past experience with all and they are small time in the knowledge/service department.  Of course you can try ordering wholesale (Sysco or boutique-type distributor) but you may encounter bulk order issues and the service/knowledge is still going to be non existent.  If I ask a question about an item in your display case you will not retain my patronage I you have to 'ask' someone else.  These are not obscure questions...I need information about an item sitting right there in your display case.  This is so troublesome to me it brings a tear to my eye.  Not really but seriously folks, if you work with food and furthermore if that foodstuff/product is raw or in an otherwise uncooked for PLEASE inform yourself on its origins, uses and content (fat, protein, flavor etc.).  These small tid-bits of information WILL sell your products.  Many great entrepreneurs before have tested these simple tactics of involvement and informative interaction.

Spring?...are you there?

Pretty sure the 21st marked the official first day of Spring.  Now that being said I am not unrealistic and do not expect 80 degrees with clear skies.  However a bit of climatic compensation is in order.  Forecast puts a few upcoming evenings back into the thirties...brrr.  My plants will once again be hauled back into the shed for the cold nights ahead.  Hibiscus really don't like to be too far into the 50 degree range for any amount of time.  They are however somewhat hardened so dipping into the 'chillies' isn't an issue if it's short amounts of time.  Just when I thought things were warming up Mother Nature reminds me who is really in charge.  Easter is approaching and regardless of cold evenings the days are bringing sunshine and blue skies which makes for a happy plants' day.  Seafood in this area is in full swing with Oysters and Crawfish on the menu.  Firing up the boiling pot outside with some family and friends is really amazing.  Fill up the ice coolers with beverages, get some corn, potatoes and live Crawfish and go at it!  When boiling is done I love the flavor that the corn cobs and little potatoes have absorbed.  Baked or on the half-shell are both great ways to enjoy fat gulf Oysters.  One good way to cook them outside on open flames/grills is to shuck properly and set the 'cup' shell directly on the grill.  Small dollop of butter a pinch of herbs and a squirt of fresh lemon will set that baby on the path to delicious.  When the Oyster is good and bubbling in the newly added juices, remove from the flame and add some hot sauce (if you dare) to that tasty treat and enjoy!

Possum Kingdom

Last week was amazing...the girls and I make a small road trip to Possum Kingdom Lake for a week of cabin camping.  Weather is a bit chilly at night but the days are nothing but spectacular.  With us for the week are my cousin, her husband and their daughter.  Our cabin is retro to say the least and I fail miserably by not getting pics of the interior.  Next time, I promise.  My cousins' husband rents a boat for a day so he and I can get away and do some fishing.  We catch nothing...none the less water and scenery are enough to keep our interest even though fish could have cared less.  Being on the water is such a great time.  Cruising the lake in a pontoon boat while kicked back getting plenty of sun.  My legs still glow like white sheets on the clothes line.

 


My @BigGreenEgg was not with us this trip and I will not lie and say it doesn't upset me a little bit.  As we pull up to the cabin site there sits in the yard a barrel smoker.  'This' makes me very happy.   All meals are prepared outdoors since I have my Coleman stove, turkey fryer/boiler, dutch oven, hibachi and new found barrel smoker.  Cooking food outdoors fills the air with amazing aromas and sizzling sounds while keeping the heat and mess away from the kitchen inside.  Needless to say many different proteins and dishes are made with my arsenal of seasoned cast iron pots/pans.  Some of these pots and pans are older than I am and have a season in the metal that creates a distinct flavor in anything you cook in them.  Of course one evening we trek down to the beach with our little hibachi in tow.  Hot dogs and smores on the beach with family while watching the sunset is true happiness.

Monday...Warming Up!

Weatherman says it will be a cloudy day with highs around 81-82 degrees.  Sweet! I can work with that and not complain even in the slightest.  My daughters fourth birthday is fast approaching and we scheduled to celebrate it the day after we return from a little family-time vacation.  We are going to Possum Kingdom lake which is said to be gorgeous and lots of fun.  Fishing, grilling, playing with the family are all 'major' activities that will occupy my time at the Lake cabin.  Really excited to spend some quality time with my ladies.  My cousin, her husband and their one year old daughter are meeting us at the cabin.  These excursions really gets those important (psychological) connections of fun, relaxation and good-times going.  Who knows what kind of weather we will have to endure/enjoy but it really doesn't matter, we will have a blast anyway.  Nonetheless it's exciting to pack up the family and head out somewhere away from your everyday surroundings.  Days can start to really round-out too close to monotony when our work, school and other schedules drag on.  Making time away from these normal days will prove positive and productive to our relationships.  We bicker and fight with each other like everyone does.  Sometimes I get stressed out and start focusing on work too much and this leads to poor attitudes towards other things.  Sometimes my stress has an indirect effect on my personal relationships.  It is important for me to realize when its time to get some good ole fashioned family vacation time.  This will also include a nice little road trip up to the lake from Dallas.  Our daughter gets bored after about thirty minutes so I am sure we will have PLENTY of dialogue during the car trip.  All the foodstuffs will be planned and executed by yours truly so it will be delicious and fun for all.  Today begins the gathering process of ingredients that we will need for the week long lake cabin stay.  Have to make a menu, figure portions/amounts and decide on what will be on the grocery list.  Three nights and four days does not sound like much but their will be no food whatsoever in the cabin upon our arrival and we need to be ready/stocked for the week.  Every meal and snack will need to be carted in by us or we will not have it.  This is a bit tricky when thinking about children's needs.

Compost and Tea

Here in Dallas we experience strange climate changes regularly with irregularity...that is to say it may be 40 degrees in the morning but in three hours in the mid 60's.  Strange but true, so we must embrace it.  With that being said spring is fast approaching and the need for great plant foods and soil amendments is high.  Recently I started to compost and turn a small raised planting bed.  The current soil is dark and fluffy with good porosity and water-to-air ratio (holds water but allows oxygen into the root system).  Food garbage can be turned into black gold quickly and efficiently by saving your  organic materials.  The real obstacle to overcome when composting is restricting access to your compost.  Foodstuffs and other delicious smells will fill the air thus attracting unwanted visitors so precautions should be taken to insure critters do not help themselves to your goods.  Turning the compost on a regular basis aids in aerating and mixing the material top to bottom.  When its time for planting you simply take some of your gorgeous compost matter and use (roughly) a 10-1 mix of water to compost.  Remember this is all natural and organic matter so plants will not react in the same way if overdosed.  Synthetic fertilizers can and will burn/harm plants if used improperly (sometimes even if used as directed).  Organic nutrients may be wasted if overused and thus creating a situation for a water flush of the root system but they WILL NOT BURN the plants if overdosed.    Using a bucket agitate the 'tea' to aerate the mixture then proceed to topically, foliar or otherwise introduce the liquid to the root system.  Plants love this stinky liquid and will vegetate and bloom with lush results.

Soupy Weather

Indeed the 'Mother of Nature' (Texas Branch) has once again decided to throw some curve balls this week.  Rainy, dreary and colder weather will no doubt bring thoughts of snuggling loved ones, curling up somewhere cozy or enduring the elements to get that nice kill out on the hunt.  Weather will and does play hugely into what, how much and what types of foods we eat.  Personally I am an old soul so when my cozy-time-bear-mode kicks in I really NEED soup.  Hot and delicious soups are what gets us moving when the mercury dives during the winter.  When rainy days are here it increases my drive for a hot bowl/cup of soup so I need to find my ingredients and get this show on the road.  Two days ago I started a pig leg (bone) simmering for some great stock.  I reduced and added water a few times over the next two days.  Along with the stock-bones I threw in some rough-diced onion, celery, and a few juniper berries.  Juniper can get to a point of weird-flavor so I let them simmer a few hours then removed them to insure a really nice foundational stock that does not lean too far one way or another in the flavor department.  Obviously we want a rich, deep flavor from the ingredients but we are going to make a dish form this stock so we will profile the flavors in a bit later.   Last night was especially nippy so I dove in to the pantry  to find some ingredients to add to my stock.  After rummaging I located some organic soba noodles, water chestnuts and ham-steak.  This made for an interesting and hearty dish that cost very little money to make.  When making stocks I skim/strain as much fat as possible so the stock is fairly healthy.  When all was said and done the finished noodle dish was low in fat, homemade and extremely delicious.  Many of my friends are vegan, vegetarian and even piscaterian and they ask me how to alter recipes.  Here goes, this can be done with veggie or fish (fumet) stock and the finished product will be just as (if not more) flavorful than a meat based dish.  Carrots are a great binder/thickener...let the carrots become really soft from cooking the blend/puree them into the soup.  They add heartiness, nutrition, color and texture to the soup/sauce.  I took this pic when I lived in Northren California.  A bit of sunshine for this dreary day. peace

BigGreenEgg Smoking

One of the best things in my opinion is smelling the roasty aromas from a slow cooking piece of meat.  Combining the lovely smells of roasting wood, cooking meat and spices fills the air with an amazing aroma.  Trust me, it will draw people out of the woodwork searching for the source of the sweet food-smells.  BBQ.  Good old fashioned smoked meats...this is heavenly.  Two years ago I was at a clients house preparing a dinner party and as I walked onto their patio I was greeted by this large, oblong, green grill thingy.  Enter the BigGreenEgg!  Oh my goodness, this thing is amazing.  I smoked twenty pounds of chicken that night on this new grill and it was moist, tender and perfectly basted with a perfection of smoke flavor .  Of course I had to have one of these things in my arsenal.  They are not cheap but for the commercial cook it will pay for itself in no-time.  Speed, consistency, adjust-ability and versatility are just a few valuable attributes of these ceramic cookers.  Their website is great- www.biggreenegg.com (I will let you inform yourselves further).  My personal choice is a combo of woods to create my flavor profile within the meat.  It's important to find a wood that you like the smell/taste of.  Smoke can overpower the ingredients quickly so use sparingly and remember "you can always add...but you can never take away".  Remember if you use barrel smokers or propane cabinet smokers that moisture is a fleeting thing you want to harness.  Meats and other ingredients can and will lose their moisture while cooking in a dry heat environment.  Basting, spritzing or wrapping your food are all techniques to help maintain/preserve internal and external moisture.  This will lead to a better finished product that is juicy and full of beautiful flavor.

Road Trip to Delicious

The evil that is early wake-up times is enhanced by cold weather in my opinion.  My body does not like to be shocked by cold floors and frigid morning bathroom trips.  Anywhoo...today my girlfriend and I are going to Austin for a quick weekend (recharge-the-batteries) trip.  I love these excursions to one of my favorite places.  So many eclectic choices in the wonderful culinary mixing-pot that is Austin, Texas.  Some locals (of which I used to be) complain about the insurgence of new people that move to Austin everyday.  Well first of all a booming economy needs workers, creators and a multitude of other doers to make things run.  Second of all without the vast mixture of attitudes, ethnicity, cultures and beliefs there would cease to exist the awesome mantra "Keep Austin Weird".  It also pertains to the public/communal attitude that keeps Austin weird but its also the average age of '30', the amazing artists, free-thinkers and the allure of brilliance (food, art, music etc.) that keeps the exciting city turning.  My world focuses on the culinary delights and treats that destinations have to offer of which Austin, Texas is atop of the food 'Food Chain'.  There are so many different places that wish to frequent on every visit but there is always a shortage of time and stomach space.  Indeed I have a good amount of real-estate in the stomach region but even the most seasoned veterans will fall to the might of the rich culinary attractions in Austin.

Happy Valentines Day.  February in Texas is an interesting experience.  My cousin was visiting from Ft. Worth and we were joking about the 'Three Outfit' rule.  You know the drill...cold weather threads in the morning (layers) that can be removed and then replaced throughout the day as the temperature forms its bell curve.  This raises some concerns and unexpected bounties in this strange and changing climate.  Spring will probably bring lots of insects but along with the barrage of bugs we can expect a nice, long growing season.  Hopefully the rains will come and saturate the ground which will then feed the rivers and such providing thirsty foliage with much needed liquid.  This weekend my girlfriend and I are going to Austin to recharge our batteries and visit some great friends.  Of course we will be at the Downtown Austin Farmers Market Saturday morning to see what treats they have in store.  Usually I end up with bags of fresh breads, eggs (goose and duck) and random veggies that are in season.  Currently the Brussels sprouts are gorgeous and delicious and the root veggies are hitting right now.  Carrots are plentiful and rich this year and the dairy farmers' products have been really tasty as well.  In tow to Austin will be two dry marinated Boston Butts (top of the pork shoulder) that will be smoked on a friends' barrel smoker.  I will feel a bit naked without my BigGreenEgg but will manage somehow. : )

Greetings

Well this is the begginging of my life/presence in the world of blogging.  So 'Here Goes'...Cooking, Eating and Feeding others is/has been a great driving passion for me.  Early on I was exposed to wonderful foods/dishes that were created by people who were more than mere cooks.  Don't get me wrong, when I say 'mere' cooks.  In no way is that an insult to the millions of people who cook professionally, passionately and with convictions not found in or around other professions.  What I was in awe of were the people who transcended the production/line cook and were in the realm of Chef de Cuisine.  Shortened to 'Chef' for the laymen these people expressed skill, artistry and commitment to food to say it plainly.  Ingredients I never knew existed were coming into my view slowly but surely as my life started to revolve around everything edible.  Foods are like people and come in various shapes and sizes with variances in flavor dependent on location.  That is to say if I eat a fresh grown tomato in Texas and eat the same exact vegetable (grown same/identical) in California the flavors would be nothing alike.  This is what intrigues me about ingredients and food in general.  The infinite possibilities that are rearranged according to the creator, the almighty Chef.  Let's journey, eat and learn together about the wonderful world of food.  Bon Appetit!

Thomas Mattson @BigTomFoods
Dallas, Texas
Highlander Food Company