tatiana 🌈
@caterwaul.bsky.social
all food is political. buy, eat, and support local. #satx bettertomorrowchef.com
ate the best queso & chips of my life last night in austin, at yellow ranger. absolutely perfect balance of salt fat acid heat, served with light, crunchy, well-seasoned wonton chips and tender-crisp florets of broccoli. gonna be thinking about this one for Awhile
November 8, 2025 at 6:54 PM
ate the best queso & chips of my life last night in austin, at yellow ranger. absolutely perfect balance of salt fat acid heat, served with light, crunchy, well-seasoned wonton chips and tender-crisp florets of broccoli. gonna be thinking about this one for Awhile
cooked some absurdly good food today
November 6, 2025 at 2:51 AM
cooked some absurdly good food today
November 2, 2025 at 7:07 PM
best pic i have is a screen cap from a classmate's video, but - handmade corn tortilla infused with Rockstar (yes, the energy drink) so they were pink and sweet, black bean purée, broiled queso panela, a nutty pepita-based salsa, and pickled red onions
October 27, 2025 at 7:54 PM
best pic i have is a screen cap from a classmate's video, but - handmade corn tortilla infused with Rockstar (yes, the energy drink) so they were pink and sweet, black bean purée, broiled queso panela, a nutty pepita-based salsa, and pickled red onions
big fan of lady djs with dogs who are utterly bored with it all
October 20, 2025 at 6:21 PM
big fan of lady djs with dogs who are utterly bored with it all
damn, these pliers Get It Done
October 12, 2025 at 4:53 PM
damn, these pliers Get It Done
pretty incredible food day at school
October 10, 2025 at 5:33 PM
pretty incredible food day at school
here's what i ended up serving :) napa cabbage slaw w/crispy serrano & hibiscus; ciabatta bread, sliced to 4 different thicknesses (we both ended up preferring thicker/softer); sweet potato puree; braised ribs au jus
October 7, 2025 at 11:09 PM
here's what i ended up serving :) napa cabbage slaw w/crispy serrano & hibiscus; ciabatta bread, sliced to 4 different thicknesses (we both ended up preferring thicker/softer); sweet potato puree; braised ribs au jus
i always deglaze my pan. just splash the side with liquid and scrape it down with a rubber spatula. if i ever burn this stuff, i know to reconsider the heat level / how much attention i'm paying to my food
October 7, 2025 at 8:06 PM
i always deglaze my pan. just splash the side with liquid and scrape it down with a rubber spatula. if i ever burn this stuff, i know to reconsider the heat level / how much attention i'm paying to my food
3ish hrs at 325°F & oven is off. meat's fork tender but not shreddy. definitely a lil dry though (i should've gone with more braising liquid & facedown at the start) so i added water, red wine vinegar and a French chef amount of butter, basted liberally, and put it back in the oven.
October 7, 2025 at 8:04 PM
3ish hrs at 325°F & oven is off. meat's fork tender but not shreddy. definitely a lil dry though (i should've gone with more braising liquid & facedown at the start) so i added water, red wine vinegar and a French chef amount of butter, basted liberally, and put it back in the oven.
1.5 hrs @ 325°F. these guys are "done" (you can see so much bone; the meat has tightened) but not tender yet. turned them onto their 'fronts' & added 1c beef stock, 1/2c red wine - both bc i needed more liquid, and for taste (next post explains)
October 7, 2025 at 6:37 PM
1.5 hrs @ 325°F. these guys are "done" (you can see so much bone; the meat has tightened) but not tender yet. turned them onto their 'fronts' & added 1c beef stock, 1/2c red wine - both bc i needed more liquid, and for taste (next post explains)
into the oven with these guys (when braising, you want liquid 1/2-2/3 up the sides of the product getting braised). lid on & i'll see u in a few hours, lil ribs
October 7, 2025 at 5:12 PM
into the oven with these guys (when braising, you want liquid 1/2-2/3 up the sides of the product getting braised). lid on & i'll see u in a few hours, lil ribs
good morning, san antonio
September 29, 2025 at 12:55 PM
good morning, san antonio
chicken with cheese for the prince of purrsia today
September 28, 2025 at 6:43 PM
chicken with cheese for the prince of purrsia today
today, everyone in the house got a two o'clock. billy's churu was chicken with scallop. my treat was local riesling and a chocolate babka from my friend :)
September 27, 2025 at 7:28 PM
today, everyone in the house got a two o'clock. billy's churu was chicken with scallop. my treat was local riesling and a chocolate babka from my friend :)
oh, well. shrimp showed up so i also have had shrimp
September 26, 2025 at 6:14 PM
oh, well. shrimp showed up so i also have had shrimp
betteridge's law holding strong
September 6, 2025 at 3:55 PM
betteridge's law holding strong
in a similar vein, i keep this comic on my desk
September 2, 2025 at 7:11 PM
in a similar vein, i keep this comic on my desk
food waste saved in tonight's duxelles: 4 oz of button mushrooms and a heel of homemade bread turned to crumbs, cooked in chicken fat rendered from carcasses for stock
August 31, 2025 at 10:16 PM
food waste saved in tonight's duxelles: 4 oz of button mushrooms and a heel of homemade bread turned to crumbs, cooked in chicken fat rendered from carcasses for stock
