EatingInaBox on Austin Chronicle

Wow, I made the Austin Chronicle's top Austin Food Blogs! Thanks, I am honored!

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Things I'll miss about Australia Pt 4

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I'm telling you the Opera house pictures never get old for me. I'm not sure what it is but everytime I run across one of these I have a smile on my face. Home stretch here folks. These are the last of the pictures that highlight the things I'll miss about living in Sydney. I'm sure there's stuff I've left out. It's been 4 months now since our return and I'll confess that I miss it more and more. It was such a different life. Anyhow onwards and upwards. Apols (that's what they say there) in advance for jumping around but I went on a sweep for the last pictures I might have missed, so it's all over the place. Ok this is going to sound really really stupid. But that plastic box pictured above is a standard "take away" box. In other words if you order take out or ask for a box to take stuff home (beware some places don't let you) you will get your food in a container like the one above. Sometimes it's black on the bottom, s
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NIAB: Kimchi (Vegan)

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I've always been fascinated by fermentation, the idea of little critters that toil away and magically transform food from one form to something else is somehow magical to me. How did ancient man decide curdled milk could be made into cheese and then later yet the moldy blue cheese is edible and delicous? Or that bubbly fruit juice that sat in a jug a bit too long was worth drinking even if it made you feel a bit dizzy and good? I know a lot of it was a preservation technique but if you were the first to opened up a jar of kimchi or sauerkraut would you think to take a big bite of it? I've dabbled in various experiment, some successful, some less successful. But I happened to have a whole head of napa cabbage in my fridge and was pondering what to do with it. I floated the idea of turning it into kimchi with my wife and she was quite eager for me to give it a try. Now if you don't know what kimchi is (I'm not sure what rock you've been hiding under) it's a
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Vegan Portobello and Porcini Mushroom Stroganoff

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