Why am I making frozen chicken tenders at home?

Well, I have a 13 year old boy

Chicken tenders are pretty trendy these days and my 13 year old loves 'em. He has recently becomes obsessed with Raising Cane's, a wildly successful chicken which like most fast food, is flat out overpriced. I've cracked the code on making Raising Cane's sauce at home. Now it's time to figure out how to make the Chicken tenders at home.

Frozen Chicken Tenders review:

Realgood vs Just Bare

This review happened quite unintentionally. My wife and I separately bought frozen chicken tenders at the supermarket in the hopes of squashing our son's craving for Raising Cane's. We also both went down the internet rabbit hole searching for the best brands. This reddit thread justified my purchase.

Just Bare

Price: $11

I spotted this at Sprouts market. It was on sale, normally marked at $15. But you can get it for around $12 at Target. Reviews on Reddit were strong for this one. It has that look of "healthy and premium" and I did buy it at Sprouts which strikes me as a market in between Whole Foods and Trader Joe's.

Realgood

Price: $8

This is what my wife picked up at our regular grocery store(HEB). Priced at $8, Realgood is cheaper than Just Bare but you get a little less: 20 oz vs 24 oz.

Just Bare cooking notes + reaction

• Air Fryer
• 360 degrees
• 13 minutes

My son took to these tenders real quick. I tried them too and they were pretty decent. It tastes like premium fast food but made at home.

Realgood cooking notes + reaction

• Air Fryer
• 330 degrees
• 20+ minutes

Realgood said to cook their tenders at 330 which was basically a mistake. It took well over the 14 minutes they listed on the bag. These were greasy, the coating tended to fall off and my kid barely touched it.

The winner by a mile: Just Bare

It might cost more but the kid ate these up. FWIW I did cook the Realgood tenders again, at a higher temp and I want to say it came out better. But between the two, I would stick to Just Bare.

Bottom line: frozen food has come a long way

Between air fryers and general improvements, frozen fried chicken has come a long way since I was a kid eating Tyson nuggets cooked in an oven. While it might not be nearly as good as frying chicken tenders yourself, the convenience is clear and these taste about the same as Raising Cane's if it was delivered or even from the drive thru. Can't say dipping into the world of freezer section in the grocery store is a culinary achievement but if it's between dropping $15 for a single meal at a fast food restaurant vs getting a week's worth of Chicken Tenders, viva la frozen foods!

A Seattle Food Tour

If there was a city I wish we went to for Cheap Eats, Seattle is certainly one of them. I first went up to Seattle more than two decades ago and got a taste of the famous salmon, beer scene and local produce. Times have changed and the food scene while venerable is also pretty pricey. Thanks to Happy Hours and general thriftiness, I ate my through 10 restaurants that I'm sharing below.

The Vitals: the spot: Dick's Drive In locations throughout Seattle, tested at the Wallingford location the eats: double cheeseburger, fries the bucks: $ the full nelson: a local burger institution that tastes best if you grew up on it

Locals love Dick's

I've been hearing about Dick's for years now. With locations throughout the city and burgers served till 2am, I had no excuses not to try it. And I'll probably never go back. Dick's isn't bad it's just not that great. Some may say it is better than In-N-Out and they aren't wrong when it comes to the fries(although half were overcooked). Where Dick's fails me is also it's strength: no modifications. The double is simple enough and that is the charm: cheese, shredded lettuce, chopped pickle and mayo. I was fine with the easy going toppings but I would have added a patty or two. I needed two burgers just to call it a meal. And I can find better places to spend $11 in Seattle. Dick's has its charm and its place and no doubt has its fans. But in the current era of Smash Burgers, Dick's Drive In feels like an iPod in a world of iPhones. The Vitals: the spot: Ladd and Lass Brewing  722 NE 45th St, Seattle, WA 98105 the eats: Two Beta IPA the bucks: $$ the full nelson: an excellent brewery in an excellent beer town

Seattle is a beer town

When I went to Seattle, more than two decades ago, craft beer was called micro brewing and Seattle was a West Coast epicenter along with the rest of the Pacific Northwest and Northern California. Ladd and Lass was walking distance from our hotel and our first taste of the Seattle beer scene. It would be one of many good beers we would try in Seattle. But a special shoutout is due because of the service. We were asked thoughtful questions and steered exactly to the hops we needed. Great beer is everywhere in Seattle but at Ladd and Lass, you also get great vibes too.

The Vitals: the spot: Moto Pizza locations throughout Seattle, tested at T-Mobile stadium the eats: Root Pizza the bucks: $$ the full nelson: My fav version of Detroit style pizza to date

Moto Pizza was a top Seattle food experience

And we had it at the baseball game no less. Pro Tip: sit in the 300 section of T-Mobile park and you will be rewarded with great views of the game, the city skyline and Moto Pizza. With inspiration from Detroit style deep dish pizzas and some serious culinary creativity(dungeness crab was sold out sadly), Moto is the rare bird that makes me think vegetarian pizzas are just as good as meat ones. This one had mushrooms and while I wanted try the the sold out sausage or cupped pepperoni, one bite of this pizza and I didn't miss a damn thing. This is probably one of my fav pizzas of the year. And it was at a stadium. The Vitals: the spot: Taste of Xi'an 4523 University Wy NE, Seattle, WA 98105 the eats: Roasted Oysters, Cumin lamb, dumplings, hand pulled noodle soup with lamb the bucks: $$ the full nelson: Killer Chinese for the college kid district

Seattle has great Asian food

Great Asian places can be found throughout the city. Because we were staying by University of Washington, House of Xi'an was the convenient choice. Given that consideration, House of Xi'an hit the right notes. Just being able to order Cumin lamb skewers are a win, even if they weren't as well charred as I would have liked. Service was great here, very accomodating for our son's peanut and tree nut allergy and sensitive to my wife's hesitation about Szechuan peppercorn. There might be better Xi'an restaurants in town but I certainly wish I had a place like this in Austin. The Vitals: the spot: Schultzy's Bar and Grill 4114 University Wy NE, Seattle, WA 98105 the eats: Beer and Brats the bucks: $-$$ the full nelson: Happy Hour survival in Seattle 101

Happy Hour stop

I think a few beers and a brat makes for a perfect happy hour. It's a little saucey for lunch, maybe a little lacking for dinner but a great setup for Happy Hour. Our primary reason for going to Seattle was taking our kid to Volleyball camp which meant picking him up at 8:30pm every night, cutting into primetime dinner hours. Enter Schultz's Bar and Grill which like Taste of Xi'an, is also in the U District(University of Washington). For $9 you get a large house made bratwurst on a toasted Amoroso roll with grilled onions and schmear of stone ground mustard. Solid all around sammich. Beers were local and most important we got great local insights from the staff at this family owned bar and grill. Good peeps here so check it out. The Vitals: the spot: Matt's Fish Basket 305 Harrison St Seattle, WA 98109 the eats: Cod and Fries the bucks: $-$$ the full nelson: Fish and Chips craving in a tourist food hall

Don't judge a fish and chips by their chain restaurant neighbors

Short on time and heavy with hunger pangs, we rolled the dice on lunch at the Seattle Armory. I was nervous. There were fast food chains in this renovated food hall but I wanted fish and chips. Thankfully it all worked out. Everything seems to be cooked to order. Without much of a line, we waited like 10+ minutes for our cod and fries. And it was worth it. Priced at $17, it wasn't cheap but enough to share. The pieces of cod were large, buttery and the batter was outstanding. Even the thick cut fries(i like 'em skinny) hit hard too. I'd eat here again. The Vitals: the spot: Pho Shizzle 4235 University Wy NE, Seattle, WA 98105 the eats: Pho the bucks: $ the full nelson: Pho for the College kid set

Solid Pho/almost Cheap Eats

Post Volleyball camp my kid was craving Pho. On our way back to the hotel we stopped off at Pho Shizzle for a quick bite. I wasn't even hungry and I still got a bowl. A small combo will run you like $14 and I had leftovers. My kid really like Pho Shizzle because the broth was so aromatic. I'm sure we barely scratched the surface of the Pho scene in Seattle but Pho Shizzle was the Shizzle we needed considering we needed a meal at 9pm on a weeknight in the U district. The Vitals: the spot: Kokkaku 6904, 2208 N 45th St, Seattle, WA 98103 the eats: HH menu the bucks: $$ the full nelson: my fav restaurant in Seattle

The first restaurant I would go back to in Seattle

I love steak and Japanese food. Kokkaku bills itself as a Japanese meat house which is a nice way of separating itself from those Teppanyaki restaurants that bill themselves as Japanese steakhouses. Now onto the happy hour. Oysters were $1.75 each and while they didn't say they were Kumamotos they sure tasted like the prized creamy oyster. The $5 Wagyu sushi was equal parts generous and spectacular to see as they were seared table side with a creme brulee torch. The place resembled a NYC bistro or SF bar in design. They had plenty of whiskey and steaks too. God I want to go back so bad for dinner. The Vitals: the spot: Post Alley Pizza 6904, 2208 N 45th St, Seattle, WA 98103 the eats: Italian Cold Cut Hoagie the bucks: $$ the full nelson: the pizza joint that crushes hoagies with a secret ingredient

My thoughts on a well hyped Seattle Italian sandwich

J. Kenji Lopez's post put Post Alley Pizza in my brain. And it wasn't for the pizza, it was for the sandwich. He hyped the hoagie so I had to try it. The bread is pretty impeccable, as is the sandwich build. I believe the meats are ham, capicolla and salami. They play well together with just enough shrettuce and some provolone as well. For $18 I would expect prosciutto and sopressata but one has to factor in the size which was easily shareable for two. But the secret weapon here is the jazz sauce. The blend of Calabrian chiles, Castelvetrano olives, anchovies and I'm sure magical pixie dust. The stuff is pure gold and I'm so obsessed with it. It's optional but make sure you exercise the option to order it. I'll say this about any pricey hoagie: I want a chef driven sauce. Not something I can find in my fridge or pantry. Post Alley Pizza's Jazz sauce checks that box. The Vitals: the spot: Ludi's 120 Stewart St, Seattle, WA 98101 the eats: Filipino Diner the bucks: $-$$ the full nelson: Seattle staple diner

Yes, Seattle has a Filipino diner

I have a lot to learn when it comes to Filipino food. I've tried a few landmark dishes like Lumpia but I know I've only gotten a small taste of what's in store for me. On our way to the airport we stopped off at Ludi's for a hearty breakfast that would set us up for a long day of travel. Filipino food is stick to your ribs and so is diner food so this seems like a good match. I had a Silog combo which featured a pork chop, two kinds of longaniza(pork sausage), lumpia(a meaty egg roll, eggs and a rice tossed in a garlic oil. Yes it was as good as it sounds. My kid's french toast was a banger too. Best part was the hot sauce station where I double downed on this vinegar that was steeped with chiles, onion, garlic and more flavor bombs. Ludi's is a Seattle legend and man it would have been a perfect place to feature back in the Cheap Eats days.

My Seattle recap

Seattle is a top tier food town that comes with a cost. A cheap meal means $20 a person out the door. That being said . . . the seafood, the beer and Asian offerings are truly great. Personally, I'll be doing my best to replicate Post Alley Pizza's Jazz sauce and do look forward to going back to Seattle. Shoutout to the public transit as well. We used the train and bus pretty frequently and it's a great way to get to and from the airport.

 

My Fav foods at Trader Joe's.

2025 will go down as the year I fell for the Trader Joe's cult. For years I was perplexed by their loyal following. I like to cook and Trader Joe's is far from a full service grocery store. But they have a knack for creating a line of products that are convenient, cost effective and addicting. So here are my fav foods from Trader Joe's. But a disclaimer first: I'm sharing what products I love which also reflects me in 2025: a cost conscious and health conscious shopper. There are a lot foods people love from Trader Joe's but my focus here is more on whole foods and what I can feed my kid and get him off my back.

Trader Joe's Penne Arrabiata

My son eats this at least four times a week. Now before you say "Ali, why don't you just make Penne Arrabiata from scratch?" Well, I have and it's marginally better. Bottom line is my kid eats penne arrabiata so much, we need some frozen stuff on hand. It cooks up in minutes(pro tip: use a good nonstick pan) and the sauce is freakishly delicious.  

Trader Joe's Spatchcocked lemon rosemary chicken

A spatchcocked chicken is when you cut out the backbone and flatten a whole chicken. This allows for a shortened cooking time and you while getting juicy chicken with crispy skin. It's not too hard to spatchcock a chicken yourself, if you have poultry shears or some decent knife skills. But that plus the marinade equals time plus mess. Added bonus: the Trader Joe's spatchcok chicken is the perfect size, usually like three pounds. I know I could come up with a better marinade if I am being honest. But the convenience and the size of the chicken are what is key here. It's actually hard to find a chicken under 4lbs at a typical grocery store and those Frankenstein birds take a lot longer to cook. Trader Joe's spatchcock chicken is a literal time saver and everyone in the fam loves it.  

Trader Joe's Canned Albacore tuna

I eat a big ass salad like 4-5 times a week at least. I like to keep some cooked protein on hand like chicken breast, but half the time I am reaching for canned tuna. By far the best canned tuna I have found for the price is at Trader Joe's. First off there isn't a ton of water. And you get big chunks of tuna. Sometimes canned tuna seems like cat food. And then there is Trader Joe's canned tuna, the best you can get for the price IMO.

Trader Joe's Spanish Rice & Seafood Blend

Don't you hate it when your Trader Joe's discontinues that one product you liked? That's what happened when they stopped selling this frozen paella. We would cook the paella and add this frozen seafood blend of shrimp, scallops and calamari and it made for a simple, solid weeknight meal. Well now we have Trader Joe's frozen Spanish rice which isn't the same as paella but still works. You cook the seafood while frozen and the liquid released makes a nice broth to cook the frozen rice in. The cooking process almost seems like a Chef's reaction video but I swear it's a remarkably tasty meal.

Trader Joe's meatballs cooked in a slowcooker

My kid loves a meatball sub. And I hate spending $15+ on a mid sandwich from some sandwich chain. The solution? Trader Joe's ready cook meatballs. Given the price of ground beef now plus the additional cost of the essential meatball ingredients of parmesan, eggs, breadcrumbs, parsley and garlic, these meatballs are a great deal. I toss these meatballs with some jarred marinara sauce and a can of crushed tomatoes and let it cook for about two hours or until the meatballs hit an internal temp of 160 degrees. Meatballs simmered in sauce is gold, whether your Nonna is making them all day over a stove or Trader Joe's in a slow cooker.

I'm on team Trader Joe's

I finally see the light. Once you find that meal or product at Trader Joe's you get hooked. My only wish is that the ones in Texas sold liquor. When I lived in LA, you could get decent scotch at Trader Joe's believe it or not. Oh TJ's . . . I see now. It took me almost 30 years but I see you.  

Everywhere I ate on my Chicago Food Tour

Since 2022, I’ve traveled to Chicago every summer to attend the James Beard Awards. It’s a short trip that perhaps not surprisingly is packed with food events. Yet, I still find a little time to try some Chicago's most iconic foods. Many of them are cheap eats too.

The eats I’m sharing on this Chicago Food Tour are those tried and true iconic Chicago food icons. Foods that scream Chi-Town. And I usually kick things off with an Italian Beef. The Vitals: the spot: Johnnie's Beef 7500 W. North Ave Chicago Il 60707 the eats: Italian Beef sandwich ordered "wet and hot" the bucks: $ the full nelson: a local's favorite for Chicago's most revered sandwich

Italian Beef: A Chicago staple

My pal and fellow Food Network host, Jeff Mauro has sung the praises of Johnnie's Italian beef for years. Since he is a born and raised Chicagoan, I had to try it out. Heads up: they are in the suburbs. Which explains why I have only gone once, back in 2019. If you don't know, an Italian beef sandwich is like a French Dip but the au ju is spiked with Italian flavorings of oregano and garlic and the giardiniera, a piquant relish, is a signature. Judging from my son's pic, with fries stuffed in his mouth he was maybe 8 years old. Where does the time go? Anyways all these years later, I still think Johnnie's is as good Italian Beefs get in Chicago. The Vitals: the spot: Xoco 67 West Illinois Street Chicago, IL 60654 the eats: torta ahogada  the bucks: $-$$ the full nelson: a convenient celeb chef Mexican sandwich shop

Don't underestimate Chicago's Mexican Food

Chicago has one of the largest Mexican American communities in the country and the Mexican food scene runs deep. Rick Bayless, an Anglo American chef, has made Mexican food his focus and Chicago is his base.

My family stopped off at one of his restaurants, Xoco, back in 2017. I feasted on a Torta Ahogada: a Mexican sandwich that comes dipped in a chile broth. It's regional specialty from the city of Guadalajara and I don't see it as often as I like. So I jumped at the chance to order one and you should too.

The Vitals: the spot: Au Cheval 800 W Randolph St, Chicago, IL 60607 the eats: Single Cheeseburger with bacon and a fried egg the bucks: $16.99 + $2.99 for the egg and $6.99 for the bacon  the full nelson: an over the top bacon cheeseburger done with class but comes at a price

A viral burger worth trying

I first experienced the well hyped Au Cheval burger back in 2024 with a James Beard nominated chef who also happens to make the best burger in the state of Texas. Then, as is now, the question remains "is Au Cheval more outstanding or overhyped?" The Au Cheval burger is big, decadent, leans into becoming over the top and is pretty pricey. I had zero regrets trying it the first time and I absolutely want to go back order the burger without the bacon and egg, to see how good the base elements are. I suspect it will be pretty damn satisfying and for 1/3 less the cost. Au Cheval may be overhyped and maybe a touch overpriced, but it's really really good too. The Vitals: the spot: Greek Islands 200 S Halsted St, Chicago, IL 60661 the eats: Gyro the bucks: $$ the full nelson: if you don't go to Greektown in Chicago, you did it wrong Chicago has a strong Greek community and arguably the best Greek food scene in the US. It's distinctively Greek American so get your fill on the comfort classics like a Gyro. Greek Island's is in Greektown and while they offer a lot more than Gyros(great seafood) their gyro does not miss. You can find gyros all over Chicago, and even the late night joints pop just a little more than most gyros outside of Chicagoland. But the housemade gyro from a place like Greek Island's really elevates the vertical rotisserie meat to new heights. The Vitals: the spot: Portillo's 20 locations in Chicago and more nationwide  the eats: Chicago Hot Dog, Italian Beef the bucks: $ the full nelson:  An excellent late night option for Chicago Hot Dogs, Italian Beefs, Burgers, Shakes Portillo's might be a chain but it's reliable and convenient, especially in the wee hours. I've landed in Chicago late and scored a solid meal there with the fam. After the James Beard Awards, one fellow judge was craving a Chicago Hot Dog and so we went at around midnight still decked out in our Tuxedos. And it was nothing short of a glorious time. We double downed on Chicago Hot Dogs and Italian Beef’s but the looks we got from the staff made the whole experience an epic Chicago food tour highlight. Portillo‘s is more so a Chicago eatery of convenience however, if you are only craving a Chicago hotdog, it makes all the sense in the world to just get your fix at a Portillo‘s. For what it’s worth it is a national chain, but I can certainly vouch for the ones in Chicagoland as being pretty damn solid eateries.

Recap

This Chicago Food tour round up frankly barely scratches the surface. If I’m being honest, a lot of these places are more great lunch spots with time and budget as a consideration. Consider the fine dining scene, the Indian food, Eastern European, Chinese . . . the list goes on and on. If you're craving it, chances are Chicago has got it.  

Everywhere I ate in my Tokyo Japan Food Tour

For the second time in two years, I found myself on a Tokyo Japan Food Tour. Last time I was nearly overwhelmed by it all, almost panicked that I wouldn't do the iconic food city justice. Two years later I found myself wiser, more confident, willing to make some repeat visits and willing to go off the reservation a bit. Here is everywhere I ate and drank in Tokyo Japan 2025. The Vitals: the spot: Sakura Tei 3 Chome-20-1 Jingumae, Shibuya, Tokyo 150-0001, Japan the eats: DIY Okonomiyaki  the bucks: $ the full nelson: a make it yourself savory Japanese pancake joint Okonomiyaki is a savory Japanese pancake with enough egg to give it crepe meets omelette vibes. As fun as it is to eat, it's more fun to make at the table, especially with a beer in hand. And that's exactly what you do at Sakura Tei where you make the Okonomiyaki at the table. With no blueprint, we found ourselves "learning as we went" even though it was our second rodeo(we went back in 2023). I'm sure a local would have more to say on where else to go, but Sakura Tei is too fun for us not to go back again and again. The Vitals: the spot: Andy's Shin Hinomoto Izakaya 2 Chome-4-4 Yurakucho, Chiyoda City, Tokyo 100-0006, Japan the eats: Izakaya  the bucks: $$ the full nelson: one of my most favorite restaurant ever An Izakaya is a type of casual Japanese bar or gastropub where people go to drink and enjoy a wide variety of small, shareable dishes. Think of it as Japan’s version of a neighborhood pub or tapas bar. It's basically one of my favorite types of restaurant ever. And Andy's Shin Hinomoto might be my fav of them all. That being said, while the sashimi and stuffed chicken wings(oh those wings are to die for) the noodle soup is far from flawless. And as we would come to realize later, it's not the best place for kids. The vibe leans more boisterous bar if I'm being honest. Still, Andy's was the first restaurant I ever went to in Japan and will always hold a special place in my heart. Major Bourdain vibes here. The Vitals: the spot: Sushi Mon Ginza 7-2-16 The City Ginza, Ginza, Chuo 104-0061 Tokyo Prefecture the eats: Edomae style Omakase sushi  the bucks: $$ the full nelson: why you really don't need to spend a lot for an elite sushi experience Sushi Mon calls itself an "edomae style" sushi experience. What does that mean? It's considered the gold standard in traditional sushi craftsmanship where the focus is on seasonality, minimalism and tradition. You aren't going to get overly sauced gaudy rolls. You're gonna get the classics and damn good rice too. Yes, rice matters as much as the fish. And the more you pay, the better the rice gets. Generally speaking, the fish is amazeballs in Japan. It's the rice, the menu selection and decor that escalate price IMO. Places like Sushi Mon are our sweet spot. And it costs $50 a person with sake. God will I forever miss being in Japan. The Vitals: the spot: Pizza Marumo 1-11-13 Ebisuminami Ebisu Velso Bldg. 1F, Shibuya 150-0022 Tokyo Prefecture the eats: pizza the bucks: $$ the full nelson: Yes, Japan makes the best pizza I've ever had This might surprise you to know that Tokyo has a built a sterling reputation on their pizza scene. A chef visiting from Philadelphia declared on Instagram that of all the amazing meals he had, including Michelin three star sushi restaurants, the pizza was the best food he had. So for our first non Japanese meal in Tokyo, we went for some 'za. Our first choice was a pizza place called Savoy but they were closed. Marumo happened to be started by an alum of Savoy and we really lucked out. The gently sauteed tripe, the lamb pizza, even the classic Margherita were all truly exceptional. Maybe we were jonesing for something different but weeks later, we would have pizza stateside. Yeah, no comparison. Pizza in Tokyo is elite. Full stop. And a must stop on your next Tokyo Japan Food Tour. The Vitals: the spot: Andaz Hotel 1 Chome-23-4 Toranomon, Minato City, Tokyo 105-0001, Japan, Four Seasons Hotel 1 Chome-2-1 Ōtemachi, Chiyoda City, Tokyo 100-0004, Japan, The Bar Itsuki Japan, 〒105-0003 Tokyo, Minato City, Nishishinbashi, 2 Chome−15−17 レインボービル 1階 the eats: drinks the bucks: $$ the full nelson: Yes, Tokyo is king of the cocktail scene First a shout out to the Andaz which is probably the nicest hotel I will ever stay at. The views from that bar and the Four Seasons along with the service are truly exceptional. That being said, Bar Itsuki was a fantastic bar across the street from Andaz and right up my alley. Great bar service is something I really enjoyed in Japan and you don't need to stay at a fancy hotel to experience it.

Last Thoughts on the Tokyo Food Tour

Two visits deep and I still feel like I have barely scratched the surface of Tokyo. But just being there is part of the magic. While the rest of the world beckons, one thing this is certain: This is a city like no other and I can't wait to go back for my next Tokyo Japan Food Tour.

Fancy Carnitas Recipe

I have been sitting on this fancy carnitas recipe for what seems like five years now. Chef Wes Avila, author of Guerilla Tacos shared his recipe from for carnitas that forgoes the traditional gently fry in lard for . . . a Thomas Keller style confit. Yeah, that Thomas Keller who is considered one of the greatest chefs of all time. Does that mean a classically trained, French influenced chef can make the G.O.A.T. of Carnitas recipes? Well he's more an inspiration for the method that's in consideration here. And this is Chef Wes Avila's recipe . . . but why talk about it when I can show you?

Fancy Carnitas Recipe step by step

ingredients

• 4 bay leaves (fresh is best)
• 2 tbsp thyme (fresh is best)
• 1/4 cup dried parsley
• 6 tbsp Kosher salt
• 1 tbsp oregano (fresh is best)
• 2 serrano chiles (chopped, stemmed)
• 1 four pound bone in pork shoulder with fat cap (skin on is ideal)

Step 1: make the green salt,

I went the easy route and used dried herbs. Either way, fresh or dried, blend it all up in a food processor which will become Thomas Keller's green salt which you will season the pork shoulder roast with.

Step 2: season overnight + rinse off

I rubbed the green salt over the pork and put it in the fridge overnight. I mistakenly covered the pork with plastic wrap but not sure if it made negative impact. The next day(12 hours is the max time for salting) I rinsed it off and patted it dry.

Step 3: wrap, wrap roast

This is where the recipe gets interesting. After the rinse and pat dry, you wrap the pork in plastic wrap then heavy duty foil and cook in the oven for like 7 hours at 325 degrees. Now I have cooked in plastic wrap before, a smoked Lebanese lamb shoulder which happens to be one of my most viewed posts. But still, the idea of cooking in plastic wrap weirds me out. I reached out to Chef Wes Avila who confirmed I could pivot with an oven bag. Plastic oven bags are certified OK to go in the oven by the manufacturer. On to the rest.

Step 7: roast/bake for 7 hours at 325

Place the wrapped pork roast in a roasting rack lined pan. I suppose the idea is to let the juices drip down. But I wouldn't have that problem.

Step 8: carefully remove from oven + wrapping

As you can see from the graphic, the oven bag inflated to a degree I feared would explode all over the place and my face. Oven bags recommend making slits in the bag but that ran counter to the method in the recipe. Now I tied the bag in a knot which created a seal that perhaps went beyond anything needed for this recipe. Regardless, the steam/air escaped rather quickly. And I could get to the important work at hand: getting into da meats!

Step 9: place carnitas in cast iron pan and hold in 200 degree oven till serving

Which I did. The meat was super fall apart, beyond tender and my place smelled like carnitas. But I felt like it needed a little more color so I turned to the broiler.

Step 10: Crisp under broiler for 5 min(or less and optional)

This might not have been necessary and isn't in the book. While the carnitas held in the 200 degree oven, color started to develop. I hit it in the broiler for five minutes as is my usual move for my Instant Pot Carnitas recipe. Old habits die hard. Looking back I'd do this for like 3 minutes max.

Final thoughts on Fancy Carnitas Recipe

While I still have not made traditional carnitas, if Chef Wes Avila, one of the most celebrated taqueros of Los Angeles, signs off on this fancy carnitas recipe, I feel like I'm in the ballpark for calling a good carnitas recipe when I see one. Now I still stand behind my Instant Pot version, but there is something about the aroma this one generates that makes me feel like I am at a carnitas specialist joint . . . IYKYK.

Props for being a No Mess recipe

The one reason why this fancy carnitas recipe might edge out my Instant Pot is that it is no mess. My Instant Pot calls for a heavy sear which is messy, cumbersome and time consuming. Sure it doesn't take 7 hours like this does, but even with the shortened cooking time of the IP, the 7 hours in this Fancy Carnitas recipe is inactive time. You will need to prep the night before but that takes like 10 minutes tops.

I will make this again

Totally making this for a dinner party(which I did) and do yourself a favor and cook up a batch of pinto beans and make refried beans with the leftover lard. You are welcome. Finally a shoutout to Chef Wes Avila and Guerilla Tacos - it's a great cookbook you can buy here.  

The Vitals: the spot: Hopdoddy Burger Bar tested in Austin TX, locations in California, Arizona, Colorado, Texas, Tennessee, Florida, Georgia   the eats: Sticky Belly  the bucks: $12.75 the full nelson: if a chef was challenged to make burger taste like a pork belly bao

Hopdoddy Burger of the Month: the Sticky Belly

I was recently invited to check out Hopdoddy's Burger of the Month special for July: The Sticky Belly. It's been a minute since I last visited Hopdoddy, like before the Pandemic. Add to that my last review was back in 2016. I was due for a visit.  

A burger that is very much the sum of its parts

The blending of the worlds of Pork Belly Bao and a hearty burger are the draw here and that comes down to the build. The idea of somehow managing to squeeze in a substantial amount of glazed slow roasted pork belly(enough for a sandwich on it's own) and then adding a quarter pound burger patty and an omelette plus a little greens seems over the top. And what it took to pull that off was more than the long toothpick they stab in the dead center too.

Hopdoddy has great buns

Hopdoddy's house made sesame seed buns are pretty impressive. They eat like brioche minus the copious amount of butter and offer the girth and structural integrity to keep the burger from falling apart. Years later and I still have to say, Hopdoddy makes a great burger bun. And that's a big reason why this burger works.

A nice break from Smashed Burgers

Another reason why the burger works is why you go to Hopdoddy in the first place: creatively topped burgers. In an era of non stopped smashburgers, it seems forgoing a burger showcasing some variant of Thousand Island, pickles and American cheese is just what is in order. And it doesn't get more "unsmashburger" than the Sticky Belly at Hopdoddy. FWIW I was a guest at Hopdoddy but I've been a fan first. And it was initially for the price and overall value. Even though a gift card covered my meal, this burger costs just under $13 which is not bad considering you could split this if that is how you roll. *The Sticky Belly is available at Hopdoddy until August 5th. This post is sponsored. #hopdoddy #hopddoddypartner  

The Best Food in Austin Texas: July 2025

Summer might be a quiet time in Austin but not for Austin restaurants. New places have opened up, secret pop ups are popping and it seems like I can go two days without eating out again. Here is my latest round up for the best food in Austin Texas as of July 2025

Did someone say secret chicken and waffles?

The Vitals: the spot: Lil Easy ATX presents Ricky's Chicken and Waffles 5000 E Cesar Chavez St, Austin, TX 78702 the eats: Chicken and Waffles the bucks: $-$$ the full nelson: Chicken and Waffles secret menu at a Cajun restaurant As if New Orleans inspired eatery Lil Easy was tempting enough with PoBoys, Jambalaya, Hurricanes and frozen drinks, they decided to spice things up. Ricky's Chicken and Waffles WAS a secret menu available only for pick up and delivery. Now the iconic soul food combo with Amish roots is available for dine in. PS the authentic Belgian style Liege Waffles made with pearl sugar inside the batter, and you can get tenders on their own or in a PoBoy.

The Fanciest Chicken Wing EVER

The Vitals: the spot: Le Calamar 1600 S 1st St Suite 100, Austin, TX 78704 the eats: Chicken Wing inspired by one of the most revered living chefs today, Gnocchi, Snapper Ceviche, Mutton Snapper in Salsa Matcha the bucks: $$$ the full nelson: the fanciest chicken wing God could have imagined. I confess that I had never heard of Pierre Koffman or his signature Pig Trotter before I went to Le Calamar and that speaks to the special team Le Calamar has assembled. The principles behind Underdog(previous restaurant) have reimagined the same space into a French restaurant that slips into the Austin vibe but make no mistake: the cooking here is coming at a level one sees in NY, Chicago or LA. The ceviche and gnocchi are divine and I could go into why the mutton snapper is one of the most revelatory Gulf seafood dishes I've had to date. But let's focus on the chicken wing. Inspired by a true chef's chef whose lineage leads to the likes of Marco Pierre White(the guy who made Gordon Ramsay into a chef), there ain't no thing like this chicken wing. Sourced from a local farm, the chicken wing is deboned, stuffed with a mousseline which is a cream made from chicken, huitlacoche, sweetbreads, eggs and probably three other things I'm missing. It is steamed then grilled over Japanese charcoal in a Yakitori style grill and glazed with a chicken jus that takes days to make. The word laborious is an understatement. The only thing more criminal than how I can eat a dozen of these is that it costs $8 a wing but we ain't in Buffalo boys and girls. We are at Le Calamar where chickens wings are literally fit for a king.

A sandwich collab for a good cause

The Vitals: the spot: Bill's Oyster 205 W 3rd St, Austin, TX 78701 in partnership with Si Baby Q the eats: Smoked Tri Tip Cajun Shrimp PoBoy the bucks: $$-$$$ the full nelson: a PoBoy that marries a Taste of Texas BBQ with a taste of New Orleans Over the summer, Bill's Oysters has commenced a PoBoy collab with chefs far and wide for a good cause. They donating 10% of their sales to three charities and if that doesn't get you to deal with downtown parking maybe this surf and turf PoBoy will. Jonathan Lagos of Si Baby Q smokes his Tri-Tip beef roasts low and slow before a hard sear and a slice. That gets paired with blackened deep fried shrimp, and a slaw dressed with an irresistible jalapeño aioli. The bread, sourced from a 125 year old bakery in New Orleans rounds out a pricey PoBoy that is also an act of goodwill.

How to eat through an Austin Summer

The Vitals: the spot: Con Vista Al Mar  1209 E 7th St, Austin, TX 78702 the eats: Cachorra Tostada the bucks: $-$$ the full nelson: a the answer to a long hot summer is cool refreshing Mexican seafood Con Vista Al Mar arrived to Austin after a fast start in Mexico City where four locations popped up in four years. The vibe is very much straight outta Mexico or at least a beach vacation in Mexico. The Cachorra tostada I had was teeming with seafood. A layer of crab serves as the bed for shrimp, scallops and octopus. Tomato, thinly sliced onion, salt, pepper and lemon top things off until the Cachorra sauce arrives. It is an umami bomb of flavor, hitting notes more like a Japanese sashimi plate thanks to the soy sauce and maggi sauce. I can't think of a better dish on a hot summer day in Austin.

Ultimate Ramen Cheat Code(price hack)

The Vitals: the spot: Ramen 512 1420 Cypress Creek Road Ste 300, Cedar Park, TX 78613 the eats: Tonkotsu Ramen, Karage the bucks: $16, $7.50 the full nelson: Top Classic Ramen joint in Austin I won't spend too much time talking about Ramen 512 because I have covered it before last year. I will tell you that since then, I have landed on my perfect order, a cheat code if you will. And the level unlocked will save you money. Go halfsies on a ramen and add extra toppings. And I mean premium toppings like the Pork Chashu and the egg. The order will easily be enough for two and you will spend far less than ordering two bowls. Yes, you are welcome.

Best food Austin July 2025 recap

I've been a busy eater and my reach was far and wide. I'll leave you with this breakdown:

• Le Calamar is your next date night if you want to spend some $$$, drink some wine and are in the mood to experience some serious skills in the kitchen
• Con Vista Al Mar is how you beat the heat with food this summer. Chilled seafood is the answer kids.
• Bill's Oysters is a spot to go to for the die hard po boy fan. Their burger on Happy Hour is a deal too.
• Ricky's Chicken and Waffles might be the place to get my kid off Raising Cane's. And they have their own Cane sauce riff.
• Ramen 512 might be the most legit ramen I've had in Austin. It takes me back to Japan where I was last month and have been to, twice in the last three years.

Eat well and see you next month!

Why Cast Iron is the best at making toast

ditch the toaster and embrace your cast iron skillet

After picking up a loaf fresh sourdough from an Artisanal bakery to make BLTs, I was tasked with using the extra slices of bread the following day. Fresh bread dries out faster than commercial bread from the supermarket. So I was nervous putting the slices into a toaster. My solution? A cast iron skillet greased with a layer of melted butter. For good measure, I also tried a slice of the sourdough in the toaster. Then I had my son try each. He picked the slice warmed in the Cast Iron pan and I concurred. I put a poll up on Instagram and found others coming to the same conclusion. But why is cast iron better at making toast? Here are my thoughts:

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1. Flavor Control: Browning Beats Blasting

Toasters are blunt instruments. They rely on high, dry radiant heat, which crisps the surface but doesn't always bring out the depth of flavor. A cast iron pan, however, uses conductive heat, allowing you to develop a golden, buttery crust that’s deeply caramelized and evenly browned. Want a touch of garlic or a hint of olive oil? A toaster says, “no.” A skillet says, “bring it on.”

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2. Customization: endless options

With a cast iron pan, toast becomes a blank canvas. Want a soft center and crunchy edges? You got it. Want to baste it with butter or drizzle it with oil? Go ahead. Want to toast thicker bread or oddly shaped slices? No problem. You're not just toasting—you're cooking. A toaster limits you to thin, uniform slices. A skillet? Sky's the limit.  

3. Better With Butter

Let’s be honest: toast is just a vehicle for butter. And a skillet lets you do the sacred thing: toast in butter. Not on it. In it. The result is a crisp, golden edge, a buttery finish, and a deep richness that’s impossible to get from a toaster’s dry heat.

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4. More Sustainable & Long-Lasting

A cast iron pan lasts forever. Literally. It’s passed down, seasoned with decades of meals and memories. A toaster? It’ll break, burn, or become obsolete. Plus, fewer gadgets = less clutter in your kitchen and less waste in the world.

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Final Toast: Why Choose Less?

Toasters may be quick, but cast iron gives you toast worth waiting for. Richer, crispier, and infinitely more versatile, making toast in a cast iron pan is less about efficiency and more about experience. And hey, once you’ve tasted toast seared in sizzling butter, there’s no going back. Ditch the toaster. Pick up the pan. Upgrade your breakfast.

Dad, can you make french fries?

The immediate answer was no but I can try. And what turned out to be a random and frankly big ask has become a new recipe for the "Dad is cooking" arsenal. Yup, I make Carne Asada fries now.

What exactly are Carne Asada Fries?

Carne asada fries are a popular Mexican-American (specifically border-style) comfort food that originated in Southern California, especially in San Diego. They’re like a Mexican-inspired loaded fries, combining the richness of steak tacos with the indulgence of cheesy fries. They're a staple at many taco shops and late-night eateries on the West Coast. And I have had them in San Diego too, including my San Diego episode of Cheap Eats.

Carne Asada Fries Recipe

Ingredients

• two Russet potatoes, peeled and cut into french fries(I like em thin)
• two pounds Skirt steak
• rub of choice(I used Arnie Tex's SPG)
• 2 cups Guacamole(mine is avocado + chopped onion + lime + salt + Tajin)
• 3/4 cup Shredded cheese(Supermarket Mexican blend works)
• 1/3 cup Cotija cheese
• Salsa on the side

Steps

Step 1 & 2: soak the fries and let em dry

First off you are gonna want to consider taking two days to do make this carne asada fries recipe. Because there is plenty of wait time in this process. The soaking for the potatoes takes 90 minutes alone. And drying them after takes another 90. So these two steps alone will take you three hours.

Steps 3, 4 & 5: blanch the fries(first fry), drain the oil and freeze overnight

Now we are getting into the work. Heat up your cooking oil to 275 and fry those fries for exactly three minutes. At this point I should mention that little details like blanching for exactly three minutes came from YouTube Chef Jean Pierre whose recipe was my guideline. His channel is fantastic btw and a big reason why this carne asada fries recipe is so damn good. Back to the carne asada fries recipe. After three minutes, drain the oil on anything lined with paper towels and pop em in the freezer when totally cool. They should hang in the freezer for 2-3 hours. On this occasion I went overnight, hence needing two days.

Steps 6 & 7: final fry and immediate salting

For the final fry, heat your oil to 400 degrees and fry the frozen blanched fries until golden brown. According to Chef Jean Pierre, this is a bit subjective but I prefer a yellow gold as opposed to a deep golden hue. Salt immediately with a fine salt like sea salt or Maldon. I have to say these fries came out superb. I almost didn't want to blanket them in steak, melted cheese and guac. But this is a carne asada fries recipe and sacrifices must be made.

Steps 8: Carne Asada

Skirt steak or flank would be ideal for this carne asada fries recipe. I like a strong rub too so I used SPG from Arnie Tex but your fav rub or even salt and pepper will do. I really like the flavor of mesquite hardwood charcoal and I prefer a medium cook here. Medium rare steak doesn't work as well in Carne Asada fries or even tacos unless you are using a premium cut like NY steak.

Step 9: the assembly

Place the cooked french fries in a cast iron skillet. Chop up the carne asada(be sure to cut across the grain) and cover the fries. Be generous with the steak too - that's why I said get two pounds. Then cover with shredded cheese of your choice and pop it in a broiler for 5-7 minutes until the cheese is melted. Keep an eye on it and make sure nothing burns! You worked too hard for this!! Finally add some guacamole and sprinkle on the cotija cheese. Served with some salsa - I like it spicy!!! Here is one from the Covid quarantine days I like for this. Not only is this a proper French Fry recipe but it will be the best carne asada fries you will have. At least until you make this again. With fries, practice makes perfect. And budget the time to do it. Frying food is laborious and if you know that going in, you will have a much easier time pulling this one off. So when your kid says make me fries, you know the answer: yes, but it’s gonna be carne asada fries!!