Sampler Plate: This Week in Food Blogs
Each week, we put together a sampler plate of the most interesting links from both local and national food blogs. Know a blog we should be paying particular attention to? Leave the address in the comments section below.
Barleyvine: The termination of House Bill 602 in the Texas legislature last week threw many beer lovers into a tailspin, as it had been such a triumph to even get the bill through the initial committees; getting so far and then having the bill ignominiously crushed was a blow to microbreweries and their fans across the state. Ted speaks to this feeling in his latest blog post, titled simply "A Sad Day."
Brewtiful: Over at Brewtiful, the ever resourceful Cathy Clark -- an attorney by profession -- presents the long chain of reasons why HB 602 failed and what can be done in the future to get laws passed that represent breweries other than the big Anheuser-Busch strongholds of Texas. This is a must read if you're interested in taking on the Man and his cans of adjunct lager.
Robb Walsh: In much, much happier news, however, Robb Walsh reports on a victory that did come out of this latest legislative session: the passage of the so-called "Texas Cottage Food Bill." You can read about the long road that HB 1139 took in Walsh's most recent feature for the Houston Press, Come and Bake It.
29-95: Jason Kerr once told me a hilarious story about trying to make boudin noir for the first time when he was the chef at Cafe Rabelais. It didn't end well. Luckily, the kitchen has perfected the process now, as J.C. Reid found out during his quest to procure some blood sausage in Houston.
Side Dish: Ever wonder what became of John Tesar when he unceremoniously closed his restaurant in The Woodlands and fled back to Dallas? Nancy Nichols has the scoop on the answer: fighting (physically, mind you) with rival restaurant owners over...sweaters?
Dude, You Going to Eat That?: Finally, Dr. Ricky stumbles across a magnificent speciment of bao at Six Ping Bakery: a bun stuffed with ginger pork and topped with a quail egg. My weekend plans are already made.
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