Will Burdette

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.

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Will Burdette's Latest Posts

Capocollo, Coppa, Capicola, Gabagoul

Capocollo, Coppa, Capicola, Gabagoul

| March 16, 2014

Call it what you want, but I aged me some pork shoulder for three and half months in a temperature controlled wine fridge. Find out how it turned out.

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Rotisserie Grill Coffee Roaster

Rotisserie Grill Coffee Roaster

| March 16, 2014

I’m taking my coffee roasting game to the next level.

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Script for Episode 070: Answers to the Queso Question

Script for Episode 070: Answers to the Queso Question

| February 21, 2014

But the majority of shareholders for Kraft are hedge funds and mutual funds. That means the owners of Kraft are essentially in finance, not food. When I was researching this this weekend, trying to find the majority of shareholders for Kraft, Anne said “You are in a rabbit hole, man” and I was like, “I know. I get in a rabbit hole every time I start looking into queso.” And this is why. Queso always goes back to processed cheese.

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Episode 070: Answers to the Queso Question

Episode 070: Answers to the Queso Question

| February 20, 2014

“Episode 070: Answers to the Queso Question” Will goes down another rabbit hole filled with queso. This time, however, he emerges with four answers to the queso question. (Or, how to make queso without Velveeta.)

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Cabo Bob’s Burritos

Cabo Bob’s Burritos

| February 5, 2014

I know I’m always on about Cabo Bob’s, but I’m not shilling here. This is a post for the AFBA City Guide. This is an exception to my “no reviews” policy. I hope I haven’t forever damaged my credibility by not staying true to my own manifesto. To keep it real, I’ve added a rhetorical […]

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Cheesemaking Steps

Cheesemaking Steps

| January 29, 2014

So I made this as much for myself as I did for you all. I’ve been making a lot of cheese lately, and it can be kind of annoying to step through the process in printed, recipe form. So I thought I would just make a slideshow that shows the steps.

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Episode 069: Barbecue and/as Religion

Episode 069: Barbecue and/as Religion

| January 23, 2014

Will and family go out to “the cathedral of smoke,” Louie Mueller Barbecue. Will’s mom is a preacher and the trip gets him thinking about the intersections of barbecue and religion. It goes beyond analogy. Have a listen.

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Script for Episode 069: Barbecue and/as Religion

Script for Episode 069: Barbecue and/as Religion

| January 18, 2014

I happen to like the way Franklin situates his no sauce approach: he provides at least three amazing sauces at his restaurant, but regularly says that good meat doesn’t need sauce. He has his opinion. He is firm and clear in his belief, but he relaxes it in the name of hospitality. And he doesn’t even cut corners on his sauces. His sauces are good, even though he believes that his meat doesn’t need them.

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Script for Episode 068: Burritosearch? Researrito?

Script for Episode 068: Burritosearch? Researrito?

| January 13, 2014

I have been doing a lot of burrito research because I’m giving a talk on burrito rhetorics in the Spring. I know this is an article from The Onion: Grad student deconstructs take out menu. It’s totally true. But I’m the embodiment of The Onion’s take on a grad student. Sometimes I feel like The Onion is following me around to get satirical material.

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Episode 068: Burritosearch? Researrito?

Episode 068: Burritosearch? Researrito?

| January 3, 2014

Will has been up to his eyeballs in burrito research, but it is nothing compared to Bill Addison’s Bay-area burrito quest some years back. Listen to some of Addison’s criteria for a good burrito, then find out Will’s pick for the best California-style burrito in town. (Hint: It’s not a national chain.) Also, No Satiation gets named one of the top 10 food blogs in Austin The Austin Chronicle.

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