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Tuesday, 17 February 2009



I felt very much like Pavlov's dog while reading that.

Boots in the Oven

Thanks, Jodi! Loved your post as well. You and Logan both slipped in the word unctuous!

(Here's Jodi's - http://www.tastytouring.com/2009/02/uchi-food-blogger-tasting.html)


Great Blog - I wanna be there and taste....!

Thanks for sharing!

Albany Jane

It looks like springtime in little bites! Seriously, I would put out for that spread. What a great time - jealous up here in the ALB!

Boots in the Oven

Thanks, Werner!

AJ, it was so good! And no need to put out. :-)


When you guys hear of another foodblog event, I'd love an invite. I used to cook in the evenings at Paggi House and Cafe Caprice.



Great pics. Wish I was invited ;) There's always next time.

Boots in the Oven

Gary, thanks for the comment! I wish we had that kind of power. :-) Are you in contact at all with Addie Broyles at the Statesman? She keeps a great up-to-date list of Austin blogs, and I think a lot of PR people have been scanning it recently.



What a great post- I agree, the pork belly is to die for! Yall's photos turned out great and it was fantastic to meet you both.

Boots in the Oven

Thanks so much, Lindsay - a pleasure to meet you, too!


Oh man, Squid ink sumiso?! Squid ink has to be so fresh (I think, like less than half a day from the live squid or something) I had a hard time finding it in JAPAN. You are not wrong to be excited about that AT ALL.

Boots in the Oven

Wow, it sounds like the Japanese take their squid ink really seriously! In Italy, you can buy it at the Standa to add to your squid ink risotto, and I think it's pretty much preservatives.


Ah, a workaround. Preservatives.

jim cole

it sure is cool to stand on the sidelines and observe all the acolades this chef/owner garnishes..have been doing it for 40 years..awsome review and pix.kinda like the one of tyson,,really does he look like hes working?? thx for your kind words an pix..

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