Dale Rice has had a passion for food since his mother let him stand on a kitchen chair to stir the cake batter and then lick the bowl at the tender age of 5. Restaurant critic and wine writer for the Austin American-Statesman, he has been writing about the local food scene for the last 12 years. He lives in South Austin with 1,500 cookbooks and a 100-year-old wagon wheel for a pot rack.
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Wednesday, July 25, 2007
By Dale Rice
| Wednesday, July 25, 2007, 03:19 PM
In a story on the renaissance of beef jerky in today’s New York Times, the jerky made at Texas A&M University gets big praise. Part of the meat research at the university, this jerky is actually brined, smoked (over hickory ash) and dried for days, rather than flavored with liquid smoke and dried in commercial ovens in a few hours.
According to a report from the campus in College Station, A&M has been inundated with orders for the jerky. How will the Longhorns top this?
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