Will Burdette has cooked in restaurants and institutions, written food reviews for an alt weekly, and volunteered for food related non-profits. He's on the board of the Austin Food Blogger Alliance. He's working on a dissertation at the intersection of food and new media.
Will Burdette's Latest Posts
Hey, Folks. What’s happening? Will Burdette here. I know it’s been a while, but I’ve been busy. You know, I had a kid, I wrote a dissertation and graduated from UT Austin with a Ph.D. in English with a specialization in rhetoric and digital literacies. My dissertation was on the rhetoric of food and the […]
I return after a bit of a hiatus to talk about the way we talk about barbecue. I do a rhetorical analysis of Christopher Kimball’s conversation with pitmaster Aaron Franklin to uncover the nuances in expressions of expertise in a topic with a lot of ambiguity.
As summer comes to a close, I’ve been trying to cram in as much smoking as I can. Everything here was done on a 22-Inch Weber Smokey Mountain Smoker. Ribs ready for the Texas Crutch. Finished ribs, good bark. Pork ribs, nice smoke ring. Ribs plated with homemade pickled onions, pokerchip pickles, and corn and […]
So you know it’s August in Austin when it sounds like a good idea to stand in line in 100-degree heat for a few chips’ worth of hot sauce. The heat and the dearth of things to do cloud your judgement. Was there no festival involving floating in cold water and drinking beer? Apparently not. […]
Here are some images from a recent trip to the Dominican Republic. I came back with a hankering for passion fruit, Dominican coffee, tostones, coconut everything, fresh seafood, and Presidente beer. I was surprised at the amount of pizza in Las Terrenas. (I guess Italians did “discover” the place.) I was also surprised at the […]
Back in November of last year, I went to the Austin Fermentation Festival put on by Texas Farmers Market. I didn’t bring in my recording equipment and I was standing in the overflow area, which was really just a concrete hallway. Suffice it to say the recording is terrible: That said, I transcribed most of […]
Cooking is not always the hard part of cooking. Sometimes getting your mind right is the hardest part. Getting your space right can be the hardest part. Getting to a state of mind where you can see such work as a joy can be difficult. But if you have negotiated with those around you to be the cook or share the cooking responsibilities, mise en place can help.
I spent the better part of a day making sweet potato crêpes so that my CSA sweet potatoes didn’t go to waste. I often ask myself on days like these if I wouldn’t have been better off, say, chucking the potatoes in the freezer, buying some store bought crêpes and playing with my son for a couple hours.
Did the episode on Cereal Rhetorics make you remeber drinking the sweet milk from the bowl after the cereal is gone? Are you craving some now? Well, until David Chang and the gang start shipping that stuff nationwide, those of us not in NYC will have to make our own. Luckily, Christina Tosi shows us how.