Hey Pac NW Chowhounds, Salumi will be featured on Mario's new show tonight on the Food Network at 10:30. The gang at Salumi is anxious for their 15 minutes of fame. It should be fun to see our local treasure featured.
Given that Texas is a big meat state, it's not surprising that the local, sustainable trend is catching on. At the center of the local butchery scene is Jesse Griffiths, chef/co-owner of Dai Due. We also check out Salt & Time's cured pig parts just outside Austin, and then cruise up north to the Noble Pig sandwich shop, where the owners flip a duck inside out, cure it, and make a damn good pastrami sandwich.
Easy Slow Cooker BBQ Beef Brisket
A spice rub with paprika, chili powder, cumin, brown sugar, cayenne, and garlic, and a smoky-sweet barbecue sauce with chipotle chiles lend mouth-watering layers of flavor to beef brisket, which gets incredibly tender after 10 hours in the slow cooker. Slice or shred the brisket and serve on good, sturdy bread for the ultimate BBQ sandwich, or make a combo plate with meat, slaw, baked beans, potato salad, or other classic BBQ sides.
For these Rice Krispy Treats, we mixed in kettle-cooked potato chips for added crunch and a salty kick, upped the decadence with chocolate-covered peanuts, and added another level of sweetness with toasty graham crackers.
Behind The Business: Richard Blais
Richard Blais talks to Chowhound about being a TV chef, restaurateur, parent, and cookbook author.
Oven-ready in just 20 minutes, these whole-grain donuts are much lighter in calories and sugar than the typical sour cream cake donut. Topped with a touch of glaze and nutty pecans, these delightful bites are a truly satisfying breakfast treat.
What is avocado hand? Here's how to safely cut an avocado.