The Lone Star Plate

On today’s episode I’m joined by Christian Mattson, the owner of Wagyu on Wheels, a burger truck in Texas.

Over a plate of delicious chicken, she shares with us her passion for Wagyu beef and what it’s like running a food truck.

The food from Crossroads was incredible, and the conversation was even better.

We share cooking tips, what it’s like working in a food truck, and how important meal prep is when you’re living a busy life.

”Some of these cows live a better life than most Americans.” – Christian Mattson

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On this episode of The Lone Star Plate, I’m joined by Max Kunik, the owner of RPM kitchens, and co-founder of The Tasters Table Club.

Today we get some great Kobe beef burgers from Hopdoddy, and are both super impressed with the food we get. The Kobe beef was great, and although the chips got cold they were still nice and crunchy.

We have some great foodie chats about everything from food trucks and different types of meats, to bartending and packaging myths.

”Word of mouth marketing is still the best marketing.” – Max Kunik

Today we’re in the Permanent Record Studios in Texas, with Nick Saunders, CEO and owner of Carabao express, a restaurant that makes Filipino food and bubble tea. 

We got some ace pizza, had a real good eat together, and talked about our passions for food. Nick’s learnt a lot about Filipino cuisine during the years he’s spent running his restaurant and he shares a bunch of what he’s learned with us. 

We question the term ‘all natural’, why it’s seen as important, and how it’s been hijacked by some companies, and then with our bellies full, and feeling very satisfied we start talking about the differences between America and England. 

It’s time to say our goodbyes, but not before Nick makes his exclusive announcement…

Today we ordered some all natural, farm to table food, from Henbit, delivered to us by UberEats. The food arrived looking great, it was super flavourful and tasted amazing. We were very impressed.

Joleen Jernigan, a contributing writer for Austinot, joined me for this delicious takeout and we had a great chat over the food. Talking about everything from writing and travel, to our favourite restaurants and the weirdest food we’ve ever eaten.

A lovely, friendly chat, and an incredible meal, it was awesome having Joleen on the podcast, thanks for coming!

It’s nice to think of ‘all natural’ as meaning something so pure and from nature but it just doesn’t mean that anymore. Locally sourced, sustainable, organic. Those are some terms that have a bit more weight behind them. – Joleen Jernigan

Today we splashed out on some ten dollar tacos from Picnik, thinking we’d get a big tasty meal for our thirty bucks.

The tacos were good, but they were not ten dollars good, and you can definitely find better value elsewhere.

My meeting with Eric Jarvis, however, was fantastic. Musician and music producer, he’s lived quite the life touring with big names like ZZ Top.

While eating our overpriced, but delicious tacos, we talk about food, music and what it’s actually like when you’re on tour.

I eat a light dish, because you can boredom eat when recording. If you’re not playing an instrument, you’re just hanging around. But you don’t want to be all full with no blood in your head. So I eat generally eat light, high protein food. – Eric Jarvis