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Tyson Cole’s Kitchen Cabinet

By April 2009Comments

Photograph by David Strohl

Tyson Cole shook up the food world six years ago when he introduced his modern take on Japanese cuisine at his chic South Austin restaurant, Uchi. A second location is due early next year, in North Austin, and at the end of 2010 he’ll take a break from sashimi when his Spanish restaurant, Canteen, opens in the Capital City’s new W Hotel. Yet at home with his wife, Rebekkah, and their two daughters, five-year-old Aubrie and one-year-old Larkin, the 38-year-old chef is surprisingly low-key. Easy-to-prepare dinners like steelhead trout cooked in foil and kid-friendly favorites like macaroni and cheese are always on the menu. A tour of his kitchen cabinet reveals a democratic blend of all-American, ready-to-eat snacks and Asian pantry staples.

Top Shelf

• My oldest girl loves mac and cheese.

• I use golden raisins to balance out savory dishes.

• Maldon sea salt is a coarse but flaky finishing salt, and it adds texture to dishes.

Maldonsalt.co.uk has everything you want to know about this foodie favorite, including a list of retail spots worldwide, descriptions of different Maldon salts, and the history of salt.

Visit one-stop shop Penzeys.com for hundreds of alphabetically listed spices and in-depth descriptions of each.

Middle Shelf

• We have a good selection of teas, including Treleela spearmint.

Austin-based Zhitea.com specializes in organic loose leaf teas. The Web site has super-comprehensive descriptions of various categories of tea, close-up shots of the leaves, and brewing tips

Switch up your tea drinking on a monthly basis at teaofthemonthclub.com. Members order by flavor and frequency of delivery or they can order individual tins of tea, including Treleela, one of Cole’s favorite brands.

• Rebekkah usually mixes yogurt with diced peaches as a snack for the girls.

Bottom Shelf

• I’m a texture guy, and me and my girls snack on these dehydrated fruits all day.

• White balsamic vinegar has a clean and slightly sweet taste. It’s great on meats and fish.

• I put this Le Mas des Abeilles acacia honey on French toast, pancakes, in my tea, and sometimes I just eat it as is.

Chopping Board

• My Japanese Nenox blades with Corian handles are the best. I use them at home for everything.

• Needle-nose pliers are great for pulling bones out of fish before cooking.

Despite its incorrect spelling of knives, sushi-knifes.com has a stellar stock of Japanese-made cutlery, including Nenox, Masamoto, and Suisin. Also check out accessories such as sake warmers and bento boxes.

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