All Day Eats by LASA Ezine

Table of Contents 6....................... Meet The Editors

Gluten in Restaurants 8....................... Substracting Gluten from The Equation 14...................... The Story of Gluten

Food Trucks 16....................... From Grilled Cheese to Pasta: How to

Food Trucks Operate

24...................... Food for the Wandering Austinite

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Local Dining Infographic 26...................... A Bite from Around the World

The Austin Food Scene 28...................... The Ever Changing Enviorment

of the Austin Food Scene

32..................... How to Bake an Chocolate Eclairs

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Meet Our Malcolm Roalson is a freshman at LASA who enjoys coding and computer science due to the variety of things you can achieve using modern computing. After graduating, he plans to go to college in order to study computer science or cybersecurity and further his passion. He will be writing about the variety of food trucks in downtown Austin and how they are able to survive in such a competitive environment. This will give readers an opportunity to experience a wide assortment of places that they can eat at, whether on the go, or just wanting a quick stop. He is also type one diabetic, which is part of why he is interested in food.

Gabby Lee is a freshman at LASA highschool, in Austin, Texas. In her free time, she enjoys writing short stories, specifically, historical fiction and fantasy. She also enjoys reading, digital art, and theater. After she graduates, she wants to do something in the movie making industry and is fascinated by the behind the scenes of the film and has always been interested in it. Music wise, she isn’t interested in just one genre and, “will just add a song to the playlist” if she likes it. For her Ezine story, she wants to write about gluten free breakfast places and bakeries in Austin. As a gluten-free person herself, she would like to be more aware of the places around her where she can eat.

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Editors

Mia Sledge is a freshman at LASA who enjoys soccer for its fast paced energy and baking for the delicious end product and the chill process in which she can listen to music. When choosing music to listen to, Mia enjoys artists like Taylor Swift, Rick Montegomery, and Steve Lacy. Overall she prefers upbeat and high energy music. After she graduates she plans to enter the engineering field, specifically the green engineering field. For her feature story she will be discussing the change in the Austin food scene in the last twenty years. She will dive deeper into the cultures, prices, and appearances that have developed local restaurants in Austin. This will educate the readers and uncover the challenges and stories older restaurants have faced during the last twenty years.

Shaswat Singh is a freshman at LASA high school interested in baseball, and sports in general. He plans to graduate medical school and become a cardiologist after getting his undergraduate degree. For our magazine, he will be writing about local dinner restaurants in Austin. Reflective of Austin’s variety of cultures and peoples, he’s going to include restaurants with cuisines from Mediterranean to Italian, among other Asian cuisines, and anything in between. This will give readers a wide range of options for new restaurants to visit in Austin, whether they’re lifelong Austinites, tourists, or new residents.

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Subtracting Gluten From the Equation

A photo of Zucchini Kill’s bakery case Courtesy of Gabby Lee

The measures taken to remove gluten from a dish By: Gabby Lee

ou sit down at a table and begin your day with a full breakfast. A sugary, fluffy strawberry donut sits on the plate in front of you with a tall glass of cold milk. You take a big bite out of the donut, the jelly filling drips down your chin and the donut squishes down as your teeth come into contact with it. You follow it with a gulp of milk to wash it down. You look down at the half eaten donut and the empty glass of milk.

Suddenly your skin begins to itch, your stomach starts to ache, and your head starts throbbing. You call for your parents and they rush you to the hospital. The doctors explain you have celiac disease and you reacted to the gluten in the donut. Something so

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common made you go from healthy to hospitalized within a few hours. Over your lifetime you will have to take extra precautions to ensure your safety when eating food. Anything with gluten is now in the no-no zone. Gluten is a protein made up of gliadin and glutenin. If you have celiac disease, the gluten spurs your immune system to attack your small intestine. This causes many painful symptoms and can decrease the amount of villi absorbing important nutrients. Celiac disease has an entire spectrum. Some people have very mild conditions while others can’t even breath or touch it. This has made it very difficult for many of these people to find restaurants to eat at, as gluten free options haven’t been made available until a huge gluten free boom in 2010.

It became popular for people to eliminate gluten from their diet, after many influencers began to promote this “good feel” diet. However, it’s a difficult process for restaurants to “gluten free-enize” items. Three restaurants/bakeries that have done a great job executing this are Zucchini Kill Bakery, Galaxy Cafe, and OMG Squee. Cece Loessin alongside MT Gibbs and Jess Freda owns the one and only, Zucchini Kill Bakery. Zucchini Kill is a vegan, gluten free bakery that offers a variety of sweet goods. Loessin has always known she wanted to create something like Zucchini Kill. It was always her goal to combine two of the things she loved: baking and music. “I’ve been obsessed with dessert my whole life. So I just always worked in the food

industry at different restaurants and stuff. It’s one of those industries that once you’re in it, it’s really hard to get out” Loessin explained, “I grew up playing music in bands and touring and traveling. Music has always been a really big part of my life. So we are the blend of those two worlds.” Loessin and her co-owners will often name their delicious delights after their favorite music bands. They also treat many bands coming through Austin with free pastries to keep them fueled for their shows. Music isn’t the only thing Zucchini Kill incorporates in their brand. They also blend scrumptious baked goodies with healthy, allergy friendly ingredients. Loessin herself is a vegan going on 18 years and including vegan options in her work was a huge priority. When she moved to Austin she gave up gluten as well, which gave her a new kind of energy. “Taking flour, the main component in baking, out of the equation, really inspired me to learn again.” Loessin said, “I started

playing around. I was just waiting tables making no money, but I would spend all my tips on ingredients to play with them and learn from them and it was really exciting for me.” It was a new source of passion but also a new journey of learning experiences. Loessin had to figure out how to take something so well known, like a cupcake, and match the flavor, color, and texture without using the same main ingredients. “The process [of substituting] is picking something that I want to vegan-ize then gluten-freeize. I like to pick things that are traditional.” Loessin said, “And then I start breaking down. What does that look like flavor-wise? What does that look like texture-wise? ” This was just the first step to creating a menu of vegan and gluten free items. Loessin had to create a variety of flour blends for each of her treats. These flour blends would mimic the density, color, texture, and flavor that the normal non-gluten-free and non-vegan

A photo of old press article displayed alongside spoon decor

Courtesy of Gabby Lee

ingredients add to the baked good. The simplest way to look at making a flour blend is: if you have a dense product, use a heavy-fat flour. If you have a light product use a light flour or starch.

“

IT’S LITERALLY AN EQUATION. IT’S JUST TRYING TO CREATE A BALANCE AND AMBIANCE THROUGHOUT ALL THE FLOURS.”

But choosing the right flour goes much deeper than just denser or lighter. You need to think about the coloring the flour will bring. You might use a light white rice flour but it won’t give you that nice brown color so instead you will use a brown rice flour which is the same density but gives it the right color. You also need to think about what flour is going to work well with the other ingredients “Cream coffins are kind of cakey and we use tapioca starch to help bind it. Tapioca starch is really, really, really light.” Loessin explained, “Another one that we use a lot is potato starch. Potato starch is something that I use in a lot of chocolate-based recipes. Because potato starch is really good at giving it that extra airiness to it. Because cocoa can also be heavy, depending on which one you use. Potato

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A photo of neon taiyaki sign hanging in OMG Squee Courtesy of Rachel Lee

starch is really good for adding that extra air to it.” If you think tracking the different flours blends is already hard enough, it only gets harder. Loessin and her crew keep more than just vegan and gluten-free diets in mind. They also have goods that accommodate nut-free and soy-free diets. In order to ensure no cross contamination between any contagious ingredients, they take huge safety measures in the kitchen. “What that [safety protocol for cross-contamination] looks like in our kitchen is having dedicated utensils for those things, having dedicated prep tables for those things, and having dedicated wash stations for those things. And then we package and label everything we use, all compostable packaging in our shop and all of our labels.” Loessin explained, “If it has nuts in it, it’s going to have nuts in the name. It’s going to have a nut warning at the bottom of the ingredient list. And we always put nuts on top so you can physically see with your eyes what is in it.”

but we also are offering something that nobody really else does. We use such crazy ingredients. It’s worth that.”

service style, that wasn’t a fast food chain, in Austin. This serving style was such a huge hit that certain food spots we know today sat in Galaxy Cafe Similar to Zucchini Kill Bakto take notes! Then Chappell’s ery, Galaxy Cafe is also a gluassistant manager figured ten-free restaurant that offers out she had celiac disease. At an exclusive gluten free menu. this time not much was known Kelly Chappell opened Galaxy about it and the internet was Cafe in 2004, when not many no help. Chappell had to congluten-free options were availsult many dietitians and nuable. Chappell’s Galaxy Cafe did tritionists to learn about this not initially have the priority condition. He learned that his of having gluten-free options. assistant manager could not They were more focussed on eat a real meal at pretty much their unique serving style inany restaurants in Austin at the spired by some bigger cities, as time so Chappell made a celiwell as bringing healthy comac-friendly menu just for her and trained a chef on how to cook it without cross contamiMY nation.

“

INSURANCE COMPANY PLEADED WITH ME NOT TO SERVE CELIAC FRIENDLY BECAUSE THEY DIDN’T WANT TO DEAL WITH IT. BUT WE INSISTED”

In addition to following the right protocols, Zucchini Kill Bakery prides themselves in not using artificial ingredients like artificial colors or flavors. They ensure that they get great outcomes without using any “garbage” ingredients. They make sure that everything in the baked goods is listed on the packaging and all packaging is compostable.

fort food to the table. “I wanted to do a different service style. I didn’t invent it, but usually you would see our style of service in San Francisco or Chicago or New York, big cities, but not here in Austin.” Chappell says, “So I brought that style. And then we knew that we could serve whatever food we wanted, as long as we used really high-quality ingredients, and we made everything fresh every day.”

“Our products might be more expensive than other bakeries,

They were the first breakfast, lunch, and dinner counter

“Celiac allergy is not easy, because you can’t use certain kinds of cookware like a Teflon skillet.” Chappell explained, “ You can’t touch anything with flour, gluten, and then prepare these items. So I had to come up with a menu, eliminate gluten from a few items, or just discover which items didn’t have it created a menu, and then I had to train a few cooks on how to prepare it without cross-contaminating the food.” Though the gluten free menu was successful, Chappell never marketed it until the day he got a visit from a woman with severe celiac disease. “She started crying because this was 2004 and I knew what celiac disease was. And she hadn’t eaten in a restaurant for over two years.” Chappell remarked, “So she tried to call her husband but she was bawling over the phone. She was so

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creates a simpler menu and takes away unnecessary steps. Like Zucchini Kill, Galaxy Cafe is very strict about keeping their food healthy. They want their food to be something you can eat everyday and not feel bad about. In the process of creating a new dish they start by working with healthy ingredients rather than the flavor.

A photo of the West Lynn Galaxy Cafe location

Courtesy of Giant Noise Partners/Jane Yun

excited. I had to take the phone from her and explain to her husband that she was okay. That I own a restaurant where she could eat Creme Brulee, flourless chocolate torte amongst other menu items, and it was all celiac friendly because we had a celiac employee.” About 6 months later that same lady contacted Austin and San Antonio celiac society and told them about the celiac-friendly menu that Galaxy Cafe provided. After that, their business skyrocketed and every employee was educated on what celiac and gluten-free meant. “Just like a nut allergy, people can die from it. So they can go from healthy to the hospital in a matter of hours.” Chappell said, “So we had to take it very, very seriously.” To ensure no one’s health was at risk, they kicked up their safety protocols. Like Zucchini Kill, their kitchen tools and pans were color-coded and stored in separate areas to All Day Eats | 12

make sure there is absolutely no cross-contamination. On busy shifts they set up separate stations so that when they are hurrying through orders no accidents occur. “If you come into the restaurant and you order something gluten-free, we should be asking you: ‘Do you have a gluten aversion or do you have a gluten allergy?’” Chappell explained, “The ticket will always say gluten-free hamburger. But if you say you have an allergy, we write that on there, we also have a button that spells in red letters “allergy”. That way everybody just takes an even extra bit of precaution when they’re preparing the food, just to make sure even the plates don’t touch. You know, there’s just a lot of layers of safety.” Thanks to their reliability and attention to details, they are still a frequent spot for many of their loyal customers. They continue to grow their gluten-free menu by eliminating extraneous ingredients from items on their main menu. This

Chappell likes to tell his customers: “I’m not trying to be your favorite restaurant. I just wanted to be the restaurant that you can count on and you eat it at more often. So I want to be your kitchen.” No one knows how to take gluten out of the equation with such cuteness like OMG Squee. OMG Squee is a recent East Austin phenomenon, especially after being featured on Netflix’s Queer Eye, and can be seen with a huge line out the door anytime they are open for business. OMG Squee is an 100% gluten free bakery owned by Michael DeAnda and Sarah Lim and offers a variety of adorable animal mochi donuts, softserve, and boba teas. DeAnda and Lim always knew they never wanted to use wheat in any of their products even when they began discussing starting a business. To accom-

One of Chappell’s favorite dishes, the chimichurri steak Courtesy of Giant Noise Partners/ Gaby Deimeke

modate using no wheat, they would center the treats around the strengths of the flours and starches they were good at using. This took a lot of trial and error.

we’re still teaching everybody but everybody’s been pretty good. It’s exciting.”

“We change the recipe over and over and over again.” DeAnda explained, “Until we get the right consistency or flavor that we’re looking for. And once we do that, then we’ll start to make larger batches to see if we can scale them up.” Once they had a consistent batter, they would add their personal touch of cuteness. “We started out just doing cats, and then we turned it pretty quickly into tigers and bears. Each morning, we decide what flavors and colors match what animal,” DeAnda explained. Their donuts are definitely their most defining treat and the rest of their delights have been perfected with time. The perfect amount of sweet and the best texture. Unfortunately when they first opened in 2020, COVID hit a few months later and they had to shut down. COVID really stunted their business for the first year and a half but luckily for them, their experience on Queer Eye helped get them back on their feet. Queer Eye is a show featuring a group of 5 guys who make over both people and buildings. A person is nominated by someone in their life and if chosen, Queer Eye will come and fix you up! Queer Eye teaches them to cook, fixes their hair, adds style to their wardrobe,

Mochi donuts alongside OMG Squee merch stickers Courtesy of Gabby Lee

talks with them through a one on one therapy session, and makes over a building that holds special meaning to them. In Lim and DeAnda’s case, they made over the OMG Squee building. “It all really happens within a week.” DeAnda explained, “There’s a lot of pre-production with people that come out. But the five days they show on TV are completely true. It’s cool that they transformed our space in not much time, especially because there was so much work to be done.” In addition to making over their store and Lim, when the episode aired, their business boomed with new customers. Some coming from all over the world just to try their donuts. To keep up, they had to step up their game big time. “We just wake up earlier every day, work as long as we can.” DeAnda explained, “Trying to get a little bit better. We’ve hired 7 people, I think. It’s just that everybody’s still new. So

Over the past few weeks, they have become more efficient, even finding the time to host a Chinese Lunar event alongside many other Asian owned businesses. As OMG Squee is an Asian owned business, it was important to them that they band together with other Asian owned businesses. They have provided support systems for each other throughout the hardships over the pandemic. “Without the people that we met along the way, we wouldn’t be here, like everybody, there have been people that have helped us along the way that are really important.” DeAnda said, “And we hope that we can do that to other people,” As they grow bigger and bigger, they hope to help other businesses reach the point they have reached. “We don’t sell very many things,” DeAnda explains, “We just kind of work on making those things that we sell pretty good.” The future of gluten-free & celiac friendly food companies is looking bright. At the pace we are going, and the high quality food seen at each of these restaurants, future generations of celiacs are going to have many high quality options laid out for them!

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The Story of Gluten Bread Edition | By: Gabby Lee

The terms gluten-free & celiac disease are common terms used when discussing allergies and food. But what do these terms really mean? Gluten-free refers to a diet that completely excludes anything containing gluten. Celiac disease is a autoimmune disorder that causes the digestive system to become damaged when attempting to digest gluten. To really understand the meaning of both these terms, we must understand the science behind gluten. Below is a cartoon explaining the process gluten goes through to form in bread.

1) First, make sure your work place is in mise en place. All ingredients should be premeasured and you should have a clean work space

2) Follow a recipe to make your bread dough. The gluten is formed when you mix the flour and water. You should get a kneadable dough.

3) One of the most important parts of making bread is kneading! Kneading deepens the development of gluten and ensures that the dough has a nice texture.

6) While the dough sits, fermentation occurs and carbon dioxide is produced. The developed gluten grabs onto the carbon dioxide structures and traps them in the dough.

7) Since the carbon dioxide wants to rise, it pulls the gluten upwards and causes the dough to rise.

8) Once the dough fully rises thanks to the gluten and carbon dioxide, take your bread and place it in the oven.

Delicious Toppings for Your Bread: Avocado with furikake or everything bagel seasoning Homemade Egg Salad

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Almond Butter, Banana, Cinnamon Pesto, Spinach, and a fried egg

Information provided by King Arthur Baking Company & Food Network

The Science Behind Gluten: Gluten is made up of gliadin, glutenin and Gliadin

Glutenin

Water

Gluten

water. Gliadin and glutenin are two proteins found in things like all purpose flour, which is a huge component in many foods. All purpose flour in itself is gluten free. However, its when the flour (which contains the necessary protiens) is mixed with water that it becomes full of gluten. The water creates bonds between gliadin and glutenin. These bonds continue to form until a string of gluten is created. When gluten is mixed or kneaded the bonds strengthen making the batter or dough tougher. This is why kneading bread is so important to getting the right texture.

4) The longer you knead the bread, the more the gluten develops. You don’t want to knead too long or your dough will be too tough. But you need to knead it enough so gluten develops and ensures that your dough will rise later.

5) Place the dough in a bowl to sit. This is a vital step to get fluffy and big bread.

9) Now your bread is done and you can enjoy a slice of nicely baked bread.

Good Gluten-Free Baking & Bread Brands: Canyon Bakehouse Bread Schar GF Bread

King Arthur Baking Mixes Simple Mills

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From Grilled Cheese to Pasta: How Food Trucks Operate By: Malcolm Roalson

A DETAILED GUIDE ON THE DIFFICULTIES OF RUNNING A FOOD TRUCK IN AUSTIN, TX Food trailer park on South 1st Street at night.

his is it. You’ve been preparing yourself for months to own your very own food trailer. You can’t fail; this is goinzg to be your source of income. Maybe you’ve been led here by your love for food. Maybe it’s to retreat into a quieter profession. Or maybe, it’s to make way for greater things to come. For whatever reason you made your way here, you’re standing on the precipice of a new chapter in your life and are left with just one question: How? Food trailers are essentially metal boxes on wheels, with a door for the operator All Day Eats | 16

and a window to serve from. They’re packed full of cooking equipment, refrigeration, and whatever the operator needs. They have been popular for over 70 years, since the 1950s, and operating a food trailer can be some of the happiest, if most challenging, years of your life. Unfortunately, it’s very hard to successfully navigate the food scene, especially because official estimates say there are over 1,200 food trucks in Austin. To own a food trailer and rely only on yourself, and your customers for income, requires tenacity, perseverance, and most importantly, a great love for food.

Photo by Pelle Sten.

Justin Burrow is a food trailer operator in Austin who co-founded Burro Cheese Kitchen, and has been in the business for 10

“

The hardest thing is just getting your name out there and getting your brand and knowing exactly what you’re doing, And it’s very hard to climb that hill.”

years. He’s seen the ups and downs of the food scene, and knows how to navigate them. “The hardest thing is just getting your name out there and getting your brand and knowing exactly what you’re doing,” Burrow said, “And it’s very hard to climb that hill.” Social media is a great way to quickly expose yourself. . According to Burrow, Instagram helped make the food industry, with everyone taking photos of food and food venues, and sharing them. “It was Facebook, kind of, I feel like that had kind of already started to transition. Then it went to Twitter,” Burrow said, “And then Instagram was the thing that really made food this thing, made it pretty, everybody was taking these food photos.” If you can get a lot of followers across social media, whether it’s before or after opening a food truck, you can use those platforms to show people your food. Tony DeStefano has been the operator and owner of Il Saporis food trailer for 3 years, but his family has been in the food business for over 20 years. DeStefano’s marketing is most present on social media platforms. “Social media has been huge for us. We have almost

1000 followers between our Instagram and our Facebook,” DeStefano said. “So we do most of our marketing through there.” Tim Stevens is the operator at The RAD-DISH. He has only been open for about a year, but has been working in restaurants since 2000, when he opened the Austin Beer Garden Brewing Company. He also uses another avenue of advertisement: selling merchandise and entering into magazines such as Keep Austin Eating. “A lot of the social media, that’s how we get our brand out there. We also have t-shirts that we sell,” Stevens said, “Other than that, we’re also in Austin eats or Keep Austin Eating or something like that. It’s one of those little magazine outlets there.” However, not everyone already has a strong online presence or follower base on social media. If you don’t, you can either try to garner one, or, like Burrow, simply partner with someone who already has one. “So I realize I don’t have a natural draw, like, I don’t have a bunch of followers. Nobody knows who I am,” Burrow said, “So it made sense to me to partner with somebody that did. So there was a local guy that I became friends with.”

For Justin Burrow, he partnered with a local BMX rider named Aaron Ross who participated in the X Games for 9 years. The X Games are an annual extreme sports event organized, produced and broadcast by ESPN, and are watched around the country. “He had, on all these platforms, close to a million followers. Right, so there’s no way I would ever get there,” Burrow said. “But let’s let that really be their wheelhouse. Let me do what I do, which is, you know, finance, administration, sales, and marketing, all the things that make the core fundamentals of the business.” However, once you do push your brand and gain recognition, one of the main appeals of making a food trailer rather than a brick and mortar is it has much less overhead. For Burrow, it took 5-7 times less dollars to start Burro Cheese Kitchen than your typical “brick and mortar” restaurant. “So I mean, I initially only raised like 75k to launch the business,” Burrow said. “And that’s, you know, compare that to a brick and mortar, you’re having to raise like, you know, 4 or 500,000 dollars, minimum, to launch the business.” All Day Eats | 17

despite all these benefits, you need to have a love for food and a certain amount of grit to be a food trailer operator. There are many additional challenges that you wouldn’t have to deal with in a brick and mortar, and may not even think of.

Photo by Ricardo Diaz. Dosa food truck parked and ready to serve food.

DeStefano seized the opportunity that the low overhead offers and used a food trailer as a stepping stone to opening a brick and mortar. You can use a food trailer to get a foothold in the community, create awareness for yourself, and on top of that, for less overhead. “So this was kind of the first step for us. And now we’re getting pretty close to opening the restaurant. … The biggest [challenge] would be like staffing levels,” DeStefano said. “And then just, there definitely are difficulties in food trucks … as opposed to like a brick and mortar [where] everything’s established.” For Stevens on the other hand, he had already been in the food business and wanted to get away from the All Day Eats | 18

busy life of operating a brick and mortar. “That’s the reason why I went. And I own it. It’s mine,” Stevens said. “And that’s what I like about it, it’s the independence, I’m a very solo, lone shark type of guy.” Regardless of the reason they’re in the business, everyone needs to acquire the physical trailer. All you have to do is go to a builder and get a trailer tailored to your needs. “It’s a big thing now that there are people who build them, like they just build them from scratch,” Stevens said. “They start with a wheel chassis, and then they put the walls on and you basically say how big you want it.” According to DeStefano,

“

I have way more respect for people who own and operate food trailers now, if you don’t love it, this is not the business for you.” “I have way more respect for people who own and operate food trailers now, if you don’t love it, this is not the business for you,” DeStefano said. “Because it’s like you deal with the elements of being outside while trying to also run a hospitality business, it is literally almost impossible in my eyes.” One of those challenges shows up before you even open for business. It’s very hard to find a location for the trailer, and especially in Austin since there is already such a large population of them already and real estate is at a premium. “So when I decided I was going to do this, I went

ahead and we got the LLC. But it took me almost from July until October to find a place,” Stevens said. “It’s like, there are places that close down and are for rent, or you can buy it, but it could take you up to six months to actually obtain the property.”

excited about the idea.”

In fact, speaking to people already in the industry can help you with more than just getting a location. They can help you navigate the plentiful challenges and get your business off the ground, lending you their But you don’t have to manage years of experience. the property yourself. If you can get a spot in a food “I have friends that work trailer park, you pay rent to in the industry that’ve the manager of the lot. For been able to meet people DeStefano, the best way to who own 10 restaurants convince the manager of the here in Austin, and they’ve lot was to simply talk to them been super cool with just and offer them his wares. being their mentors, and just having a conversation “And there were all, none with them,” DeStefano of them had any space. … said. “Having those lines of But we were able to meet communication are definitely Mr. Manuel, the owner of invaluable, because they’re Manoli’s,” DeStefano said. gonna be things that you run “And we kind of just told him into on a daily basis that you about us. And he was kind of have no answer for.” Food trailer park with 2011 Austin skyline behind it.

There is, however, another option to owning the property or being in a food trailer park. You can get a location next to an established business. That way, there’s already a draw to that spot, so you can get a boost in awareness. “You know, like, I personally would have preferred to have my food truck near a brewery or a coffee shop,” Stevens said. “There’s a lot of breweries that associate themselves with other food, like they’ll have like three or four food trucks outside their brewery or coffee shop or whatever, because it’s cheaper for that place too.” Once you find your spot, you still need to make sure you have all the equipment you Photo by Steven Polunsky.

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need for making food out of a small trailer. Equipment, however, is just one of many initial challenges, and according to Stevens, it’s very difficult, if not impossible, to earn revenue the first year. “So, you know, they always say pretty much your first year is like a wash, you’re just kind of breaking even,” Stevens said. “So I’m hoping by the end of this year, we will start actually having revenue, take home money as opposed to just just paying bills and breaking even.” One reason it’s hard to earn revenue in the first year is you can’t be open every day, every week. Every food trailer requires preparation, for food, equipment or anything else, often forcing the operator to be there many hours without selling a thing. “We’re only open four days a week for five hours a day. The reason we’re not open so much is because we’re here Monday, Tuesday, Wednesdays, I’m here 10 hours a day, those days, doing prep,” DeStefano said. “Like preparing food. And then all the shopping and the bank stuff we do.” And all the while you’re preparing that food, you’re using freshwater and generating wastewater. As a food trailer, you can’t All Day Eats | 20

have a permanent hookup to any utilities, so you have to deal with filling up your freshwater and emptying the wastewater. In order to deal with that, food trailers are similar to an RV in that they have a gray (waste) water tank, and a freshwater tank. You have to fill up on freshwater at the start of the day, disconnect, and then empty the wastewater when it fills up. “So you know, we have systems in place in terms of companies that we hire to come to pump out the gray water, at the end of the day, at the end of the week,” Burrow said. “We have fresh water that we can tap into on site where we can fill our water tanks that we have.”

aren’t attached, you have to remove, if not those go all over the place. And you have to remove all your food. And so then when you get to the health department, you have to plug into a generator. So if you don’t have a generator, you have to rent a generator, because they don’t have anything where you can plug in.” According to DeStefano, dealing with bringing your trailer up once a year is such a pain, it is a major reason operators decide to transition to brick and mortar restaurants.

“They do a full inspection on it … which is a pain and it’s a lot of the reason why people get out of food trucks in Austin,” DeStefano said. “I All of those utility mean, I don’t own a car that regulations are provided by can pull it. So you know, we the health department, which have to rent the truck. And offers further challenges: also we have no experience inspections. Aside from them towing things.” coming to you once a month, you have to physically bring Once you figure out how your food trailer up to the you’re going to deal with the health department once a startup challenges, you have year for them to inspect to figure out what type of it, which can take huge clientele you’re catering to amounts of preparation. and what type of food you want to sell. For Burrow, it “To move your trailer, either was very important to find you have to have a vehicle a niche to fill, because that of your own that can move gave him a huge advantage in the trailer or if not, you have the market. to hire someone, which is an out of pocket expense,” “Well, I mean, the way in Stevens said, “And then which I approached the you have to remove all of business originally was your dry goods. Things that finding a niche in the

marketplace,” Burrow said. “I looked at Austin, and most of the big cities and like what are the sort of categories or buckets of or genres of food, right? So you’ve got Asian food, you’ve got burgers, you got pizza, you got tacos, you have all these things.” Having a niche where you are the only one - or only major one - filling it can offer

contracted to a lot of major events. “We have all the major contracts to big events. So ACL, we have two locations in ACL … [and] I think I’m fairly personable, and I am able to maintain those good relationships once we’re in the door,” Burrow said. “They’re like, okay, we need grilled cheese, we need a

Kitchen inside a parked food truck.

a lot of unique opportunities. Events are going to want someone to cater to many common foods, so if you are the leading business in that type of food, such as Burro Cheese Kitchen, you can get

fewer supplies than a full restaurant, but they come from the same place. “So we still use the same food provider we would use in a restaurant,” DeStefano said. “We also can just go to Restaurant Depot, and get most of the stuff that we need on a day to day basis.” Another thing that’s similar

Photo by Cruising Kitchens

taco, we need this.” Whatever type of food you decide on, you can source all of your food and supplies the same way as a brick and mortar. Food trailers use

to a brick and mortar is catering. Despite not being as large as a brick and mortar, catering is a huge side to the business that any operator would be remiss to turn down. All Day Eats | 21

“We leased a truck, to test [catering] to see if it made sense,” Burrow said. “And within two weeks, we bought that truck that we leased and built it out as our first food truck.” According to Burrow, just because turning down catering offers isn’t a good idea doesn’t mean you should accept all of them either. It’s important to not spread yourself too thin and take on contracts prematurely. “We just didn’t have people, we didn’t have the equipment. We didn’t have any of that stuff yet,” Burrow said. “So I didn’t start doing ACL size events until almost four years in, when we actually had enough people that we were like, okay, this is a stretch, but we can do it.” Catering can especially give you a boost considering

“

It can be very competitive, can be really challenging If you’re only focused on being the good enchilada maker or the good burger maker, that’s not going to work.” All Day Eats | 22

just how many food trailers there are. Instead of relying on clientele to find your trailer, you need to seek out contracts. “It can be very competitive, can be really challenging,” Burrow said. “If you’re only focused on being the good enchilada maker or the good burger maker, that’s not going to work.” Part of getting those contracts is operating like a business. A food trailer isn’t just you sitting in a trailer cooking your favorite meals, you also have to follow the fundamentals of business to stay afloat. “It’s a business, you need to operate like it’s a business, not like you’re just a chef in there cooking,” Burrow said. “You have to understand that there’s financial obligations, you have to do all the administrative things in terms of permitting and taxes, you have to do your sales and marketing strategy, like those core pillars of operating a business.” Being a business entails paying close attention to your expenditures. There are many different things that you have to spend money on as a food trailer, and for Burrow, keeping track of those and keeping them in the right ratio is essential. “I’m really a stickler for

looking at our numbers and what amounts we’re spending in certain buckets,” Burrow said. “And there’s really three major ones. It’s your labor, your food, and your rent. All those have to be in the right ratio, or else your business is going to sink.” Something else that is important to consider as a business is when to expand. Just like you can’t accept too many catering contracts at one time, you can’t try to force the business to expand without being ready to do so. “So we’ve always wanted to expand organically,” Burrow said. “What I mean by that is not trying to force something to expand just because we want it to expand, we want it to be something that is a response to the actual demand.” Knowing when to expand, once again, involves keeping track of all your finances. Burro Cheese Kitchen looks at if the demand is higher than the supply, and if so, it’s time to expand. “So we look at all these different metrics that will determine, is the demand higher than what we can meet?,” Burrow said. “If it is, that’s where we expand, that’s when we go, okay, we need to hire this number of people. We need to think about investing in another

Restaurant menu, illuminated by a light.

truck.” Along with looking at when and where to expand within your product, you also have to look for when you need to expand into new products to tap new markets. “What, a couple years ago, we realized was that we had sort of tapped out the expansion of our one concept,” Burrow said. “Any growth was going to have to come from a different concept. … At least here in this market.” But whatever your concept is, however you face your challenges, you always have to be truly committed to it. You have to truly love it, and you have to be able to accept that not every day is going to be perfect.

“It’s patience, you have to have patience to do a food truck. There are some days where you might make $20. And then there’s some days you’ll make thousands of dollars,” Tim Stevens said. “So it’s just patience. … You know, it’s fun. If you have a passion for cooking and food, it is a fun way to make money. And, yeah, it’s hard. This business is hard. You know, it’s not given to you. You rely on that customer.” It’s not just hard, but you also are relying on yourself, and relying on others buying your product. There is great respect to be had for those running food trailers, and even more so for those who are successful.

Photo by Opollo Photography.

things that I think is the most fun part about food are the people that choose to do it, so think about the people that go and run a marathon, right?” Tim Stevens said. “For example, people that choose to do that, that’s not easy, like, they all know it’s gonna be painful, most of them probably aren’t gonna finish that race, but they go do it anyways, because of that mentality of trying to become better through doing something hard. So the idea of food trucks, and these food truck owners, a lot of like, this is their life, this is their livelihood, you know, they don’t have some six figure, you know, Wall Street job, or some tech job or whatever, like, all they know how to do is do the thing that they’re doing really well.”

“Yeah, I will say one of the All Day Eats | 23

FOOD FOR THE Veracruz All 4 Natural WANDERING AUSTINITE Official estimates come in at over 12,000 mobile food vendors in Austin, which is over a third of the 35,000 in the entire United States! Austin, among other cities, has turned these small carts on South Lamar into a national phenomenon providing more than 40,000 jobs. The brilliant design allows the cook to express their love for their cuisine in a creative, accessible manner with low overhead and plenty of room for growth.

2 All Day Eats | 24

By Malcolm Roalson

3 1

Arlo’s Curbside Burro Cheese Kitchen

The RADDISH

Revolution Vegan Kitchen

Burro Cheese Kitchen

80 Rainey St & 1501 E. 6th St

Burro Cheese Kitchen’s vision is a cheese plate dining experience in the form of grilled cheese. Served out of an empty shipping container, the eatery was built by the owner, Justin Burrow, himself, with the help of family and friends. They serve several different combinations of bread and artisian cheeses, along with house made sauces designed to go with each individual sandwhich. Here you’ll find the perfect implementation of a wonderful comfort food.

Revolution Vegan Kitchen

7800 S. First St

Revolution Vegan Kitchen is one of the best places in town for someone who wants to grab a quick bite, but wants more green and less red on their plate. Serving purely vegan dishes, Revolution Vegan Kitchen is a food trailer in a nice wooded setting off of South First Street. If you find yourself wandering around South Austin, it’s a great place to eat green while being surrounded by green, and enjoy the art and picnic tables in the area.

Arlo’s Curbside

900 Red River & 2908 Fruth St

Arlo’s serves plant-based food for the Austin nightlife scene. Their food is designed for both omnivores and herbivores, offering both meat and vegan options on their menu. They are sepecifically catering to nighttime, openening as late as seven at of their locations. If you’re an Austin tourist, or just a citizen on a late night out, this is a great place to grab a bite with friends or without.

Veracruz All Natural

4208 Manchaca Rd & 2401 Winsted Lane

Veracruz All Natural is a food truck with five different locations across Greater Austin, and local, national, and international acclaims. Offering authentic Mexican cuisine, Veracruz All Natural was started by two sisters who’ve built this business from the ground up. Selling a wide variety of breakfast tacos, lunch tacos, drinks, and even quesadillas, this is the perfect place to go for quality Mexican dishes, inspired by two woman who grew up in the kitchen.

The RAD-DISH

601 W. Live Oak St

The RAD-DISH is on a farm-to-table mission. They use locally sourced foods to create an assortment of different foods. From an exotic roasted leg of lamb, to a perfect grilled cheese, don’t worry if you don’t like radishes - they’ve got an incredibly diverse menu. Operated by a local couple, one of whom is the former head cook at The Austin Beer Garden Brewing Company. Come here for delicious, local, food cooked by professionals! Sources: austintexas.org; burrocheesekitchen.com; revolutionvegankitchen.com; arloscurbside.com; veracruzallnatural.com

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A Taste From Around the World By: Shaswat Singh There are lots of different types of food from all around the world. Food is a major part of peoples’ cultures and is heavily influenced off of what people like and the things available there. Below is something that hopes to highlight some of the similarities and differences between unique cultural foods.

Mexican Style Tacos

https://cdn.pixabay.com/photo/2019/05/31/01/52/tacos-4241262_1280.jpg

Mexican food is often recognized for its unique use of herbs and spices, such as garlic, onion, and coriander, coupled with a selection of fresh and healthy ingredients that help give it a highly home cooked feeling rather than one that is commercialized. One example of Mexican food is a soft shell taco. This consists of a corn or flower tortilla wrapped around whatever ingredients the consumer wants, but common ingredients are cheese, pico de gallo, lettuce, tomatoes, and sour cream.

Italian Style Pizza Italian food is easily recognizable due to its use of ingredients like cheese, tomato, and oregano. What helps make it so noticable is the fact that Italian food tends to make use of a fewer ingredients in each dish, which keeps it more simple and allows you to cherish the ingredients present. An example of an Italian dish is the pizza. It usually consists of tomato sauce spread over flat bread with common toppings like cheese and basil leaves being added on top. https://res.cloudinary.com/culturemap-com/image/upload/ar_4:3,c_fill,g_ faces:center,w_980/v1519764351/photos/270234_original.jpg

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Japanese Style Ramen Japanese food is often identifiable for their diverse use of the seasonal ingredients available to the them as well as the many types of seafood. One example of Japanese food is ramen. Even though it originated from China, the Japanese have put their own twist on it since being brought there by using different types of ingredients. Ramen is traditionally a noodle soup in a miso broth with a consumer’s choice of ingredients. Common ingredients include but are not limited to pork, eggs, onion, and kelp.

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Indian Style Biryani Indian food’s most iconic trait is its wide variety of spices, with dishes including upwards of five to ten spices. This is due to spices being readily available to ancient Indians when society was developing and is a trait they employed in their cooking. An example of an Indian dish is something called biryani. It is a type of colorful rice dish that includes ingredients like, vegetables or meat, depending from person to person. The multiple flavor profiles from all the ingredients give it a distinguishable taste.

https://upload.wikimedia.org/wikipedia/commons/c/cf/Biryani_of_Lahore.jpg

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The Everchanging Environment of the Austin Food Scene How the culinary industry has changed in the past 20 years and what has caused it By Mia Sledge

The Austin nightlife is captured in this shot. Courtesy of Creative Commons, photo taken by Trey Ratcliff

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hen Alan Lazarus opened Vespaio on South Congress Avenue in Austin, Texas, in 1998, South Congress [the street] was pretty sketchy. “A lot of people were saying, ‘You’re crazy, no one should go down there.’ It was kind of dangerous. It was all, you know, drug addicts and prostitution.” But the rent was cheap and Lazarus, who had worked in restaurants his whole life, wanted to open his own restaurant. He has loved cooking since he was 16, cooking for his friends. He has cooked at and created many restaurants (including Enoteca Vespaio and Basils) throughout his culinary career. He witnessed first hand the changes that were happening throughout Austin and that the city was

“

20 years ago, you could run a failing restaurant for 15 years. There were no real consequences for having a bad restaurant.”

experiencing an economic boom like nothing before. A whole new trend was beginning and restaurants like Luby’s, mom and pop places, and chain restaurants, were about to change. In 2010, the average expensive meal for two was $23. In 2021, $61 was considered normal. In the past 20 years, things like prices and population have been influenced by the changes happening in Austin, including its food industry. Starting a few decades ago, Austin began growing, but in 2000, it gained

149 square miles and became the third quickest expanding city in the U.S. This has been reflected in the food scene, giving it more diversity, better quality in food, and many more restaurants. Many journalists and magazine writers have kept their eye on these changes as well. Pat Sharpe is an editor at Texas

Freshly smoked Texas barbecue is presented to the consumer. Courtesy of Unsplash Monthly and has lived in Austin her whole life. She specializes in the food section of the magazine and has been keeping track of the Austin (and Texas) food scene for more than 20 years. “We ate at home almost all the time. We had meatloaf, we would eat fish sticks from the store. That was a real novelty. I’ve always loved to eat in restaurants. I mean, that was such a treat. And it was sort of rare, it was something to go out to eat at the Driscoll Hotel in Austin or to Green Pastures.” Sharpe has noticed changes in how people view eating as well. “You know, dining out used to be a special occasion, and now I think dining out is the norm.” Sharpe adds that “It probably has something to do with disposable income, lack of time, the rise of less expensive restaurants, and certainly the rise of fast food.” Todd Duplechan, who runs and owns a restaurant called Lenoir, has also witnessed these chanegs. He started cooking as a teenager and has since worked all over the world, especially in Europe and around the U.S. When Duplechan started working in restaurants in the 1990s, chain restaurants were all the rage. They’d pushed out the mom and pop spots, and were

implementing new trends in the way that the public dined. Adding onto what Sharpe said, Duplechan noticed that “People at that point preferred to eat at Applebee’s,” he said one afternoon this past February, in his current restaurant, Lenoir. “They would get excited about going to, you know, the Black-eyed Pea. It was a big deal instead of going to Joe’s Diner, right?” Slowly, people’s mindsets began to change. Duplechan thinks that the first big change in the Austin food scene was the growing interest in food. This event in the 90’s followed the initial economic boom with the first internet dot com boom. People became more interested in food, where it came from, and the quality of it. More people were moving to Austin because it was financially viable and as Austin grew, so did the food industry. One change Duplechan has noted was that “people take a lot more pride in their work these days. Not that we weren’t taking pride in our work, but we just didn’t 100 percent understand, at least, I didn’t fully understand what that pride was about.” He goes on to describe how the food industry was when he first began working at restau-

A setting is prepared at Todd Duplechan’s Lenoir. Courtesy of Lenoir. All Day Eats | 29

rants: “It was a lot dirtier than ours, and the shifts were a lot longer. There was a lot more mentality towards being unhealthy as far as how much you worked and drank and how late you stayed up, there wasn’t a whole lot of respect given to each other, especially

“

the big national chains come in, populating our food scene because they have, financial capital if they put in a franchise somewhere and it doesn’t work.” in the workplace.” Duplechan also describes some of the conditions back then. “There was a lot of very inappropriate behavior that happened at work all the time, and it was frankly pretty unsafe. You’re cutting ourselves and burning ourselves in very small crews and very long hours, all for this purpose of trying to put out a bunch of food. It was like a bunch of misfits, a bunch of pirates trying to run a business, and most of the people, myself included, really wore it. That is like a badge of honor. You know that we were a part of this counter culture that played by our own rules and did whatever we wanted with no kind of regard for what that really meant for our craft and what we were doing in the future. And you know what we were doing to other people that maybe weren’t so inclined to be part of that. So that’s how it was when I started, it was kind of a mess.” Lazarus agrees that the restaurant life really was a different one. “God, it’s attractive to a lot of people because

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you don’t have to get up early in the morning. You could stay up late and party and go to work at noon or some kind of surgery. Sometimes you don’t go to work for three or four in the afternoon and then work till midnight and then stay up all night with your two year old, you know. You know, it’s such a great life ahead of you.” Lazarus remembers how different types of food have developed more too. “Back then, the food scene was Mexican food and barbecue, and Basil’s was so popular because it was one of the few kinds of higher end, not pizza place Italian restaurants. And there were people that would fly in from Dallas just because I had mussels on the menu and they didn’t have mussels anywhere in Texas.” Later, he adds

Alan Lazarus Courtesy of Alan Lazarus “And you know that the culture of the city really changed with more diversity. Before more Asian people moved in, there were only a few Chinese restaurants to go to. It was Chinatown, which was one of the first really good Chinese restaurants.” When asked about how he thinks the types of food have evolved, Lazarus responded “Well, definitely more Asian food, you know, definitely more Thai and Vietnamese. And you know, those things didn’t exist back in the Basil’s days.” In more recent times, the food scene has had to adapt to global pandemic

rather than food trends. COVID-19 has impacted how people run restaurants in many ways. Some of the things it has affected are smaller menus, people don’t take as many risks as they used to because they need to cook dishes they know are hits. Sharpe explains this in more detail. “If they do a special, it might be something that is pretty much a slam dunk and not something that some people are going to like and other people are not going to order because they can’t afford to waste that money on ingredients that don’t they don’t get used to right away.” Sharpe thinks that COVID has changed many things in the business but it has also accelerated trends that were going to happen anyway, just over a longer span of time. Sharpe adds how restaurants depend on alcohol as well. “ I think that cocktails like alcohol are huge as a means of survival. I mean, it’s Chris Shepard [An award winning chef] that said, if you get in trouble with the Texas Alcoholic Beverage Commission and your license gets pulled, it’s game over. In other words, a restaurant, unless it’s set up, you know, calibrated from the very beginning to operate without beer and wine and alcohol, is not going to make it. So I think restaurants are more like bars and are going to continue to be more like bars than ever before.” Pricing has also changed a lot in the past two decades. Lazarus recalls that “I looked up the menu at Mad Dog and beans and the hamburgers of mad dogs and beans, and this was late 70s, a dollar eighty. The highest standard hamburger was two dollars and twenty cents now hamburgers at twenty dollars.” As Austin grew more expensive, so did people’s taste. By 2022, what Duplechan saw was completely different from what he had expected when he started Lenoir about a decade ago. “I have never had a Ferrari in our parking lot for the first eight years of this restaurant being open and now we have a Ferrari in our parking lot, like once a week, maybe twice a week, maybe two and one night.” Pat Sharpe says that “there’s a kind of pressure on the independent restaurant

Bar is set for dining at Lenoir. Courtesy of Lenoir. that is growing and the national restaurant is thriving.” Though the invasion of the chain restaurants may not be stopping any time soon, that doesn’t mean that all the unique restaurants Austin has will disappear. The Austin food scene will continue to develop as Austin does. And as the prices, conditions, quality, and types of food continue to change, creativity will no doubt continue to recreate the restaurant scene.

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How to bake

Chocolate Éclairs

Chocolate éclairs are elegant, delicious, and impressive. But despite their complicated looks, they are actually quite simple to bake and we are going to show you how. By Mia Sledge 1. The first step is to make the choux paste. Combine water, milk, butter, and salt in a large sauce pan and bring the mixture to a full boil over medium heat.

2. Add the flour in all at once and stir in vigorously with a wooden spoon until the mixture pulls away from the sides of the pan. It should look like a dough by this point. Continue to stir the mixture for about minute to eliminate excess moisture.

6. Bake the éclairs for 15 minutes. Then reduce the oven temperature to 350°F and bake until golden brown and very firm to the touch, 25-30 minutes. Turn off the oven and poke the short end of the éclair with a knife or something about an inch around. Let dry in the oven for 10 minutes Then remove the éclairs to a rack and let cool completely. (Step 1)

3. Transfer to a bowl and let cool for 5 minutes, stirring occasionally. Beat in the eggs, one at a time, with a wooden spoon, by hand, or a mixer on low speed. Make sure the paste is smooth before adding the next egg. (Step 2)

(Step 6 pt1)

4. Once the dough is smooth and shiny, cover it with clingwrap (to prevent a skin from forming) and refrigerate for up to 4 hours. When it is cold, you do not need to bring it to room temperature before shaping.

5. Position a rack in the lower third of the oven. Preheat the oven to 400° F. Butter and flour a baking sheet. Scoop the paste into a large pastry bag fitted with a tip, 1-2 inch, depending on how big you want the éclairs. Pipe 8-10 éclairs (or more depending on how much paste you have) onto the baking sheet. (If you don’t have piping tips or bags, you can scoop the paste into a big plastic bag and cut the corner of the bag according to how big you want the eclair.)

(Step 3)

(Step 6 pt 2)

(Step 5)

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Ingredients Choux Paste

- 1 cup of sifted all-purpose flour - 1/2 cup water - 1/2 cup whole milk - 8 tablespoons (1stick) unsalted butter, cut into small peices - 1/2 teaspoon salt - 4 large eggs

Pastry Cream

- 1/3 cup sugar - 2 tablespoons all-purpose flour - 2 tablespoons cornstarch - 4 large egg yolks - 1 1/3 cups milk - 1 vanilla bean, split (optional) - 3/4 teaspoon vanilla

Pastry cream 7. In a medium bowl, beat the sugar, flour, cornstarch, and egg yolks on high speed until thick and pale yellow, about two minutes. Meanwhile, combine the milk and vanilla bean (optional) in a medium stainless-steel or enamel saucepan and bring to a simmer. 8. Meanwhile, combine the milk and vanilla bean (optional) in a medium stainless-steel or enamel saucepan and bring to a simmer. Fish out the vanilla bean if you used it. Gradually pour about one third of the hot milk into the egg mixture, stirring to combine.

Source: The Joy of Cooking Cook Book

11. For filling, you can do it two ways. The most classic way to do it is to pipe the filling through the hole you made earlier and have no holes on the outside. The Second way is to cut the éclair in half (longways) and easily pipe the filling onto the bottom half. Chocolate Glaze 12. Melt chocolate and liquid of choice until smooth. Remove from heat and stir in the butter a few cubes at a time. Continue to stir until perfectly. Let standing at room temp until mixure cools and is pourable.

- 6 oz bittersweet or semiswet chocolate - 6 tbs water, freshly brewed coffee, or milk - pinch of salt (optional) - 6 tbs unsalted butter (cubed)

Dipping the éclairs: If you piped the filling into the éclairs, you can turn the éclair upside down and dip it like that. If you sliced the éclairs in have, you only have to dip the top half into the chocolate glaze. Let finished éclairs refrigerate for at least ten minutes.

(Step 8)

9. Scrape the egg mixture back into the pan and cook, whisking constantly and scraping the bottom and corners of the pan to prevent scorching, over low to medium heat until the custard is thickened and begins to bubble. Then continue to cook, whisking for 45-60 seconds. 10. Then continue to cook, whisking for 45-60 seconds. Using a clean spatula, scrape the custard into a clean bowl. If you have not used the vanilla bean, stir in vanilla extract now. Cover the surface of the custard with a cling wrap or parchment paper. Let cool then refrigerate before using. This keeps refrigerated for up to 2 days.

Chocolate Glaze

Enjoy!!

(Step 13)

(Step 9)

(Step 11)

(Step 12)

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All Day Eats | 36 Photos by Unsplash/Ella Olsson, Eiliv-Sonas Aceron, Monika Grabkowska