Posted by Robyn Lee, August 6, 2008 at 6:45 PM
When I attended the Louisa County Agricultural Fair in Louisa, Virginia, last Saturday, I wasn't expecting to be wowed by locally grown produce. The first place winner in the "garlic" category practically gave off a glowing aura of perfection (or maybe that was due to the reflection of the sun's rays, but let's go with divine illumination). I ooh-ed and ah-ed, wondering why I had never seen such pristine garlic before. That's what the loving Louisa farmer will get you.
Posted by Robyn Lee, August 5, 2008 at 6:30 PM
Are these pigs about to kiss or did I just catch them at the perfect snout-bumping moment? Probably the latter, although I'll pretend it's the former. These happy pigs may be found trotting around at Polyface Farm in Swoope, Virginia, which I visited this past Saturday.
Related
Photo of the Day: Baby Pig Wearing Boots
Photo of the Day: Bacon Not Done Yet
Posted by Erin Zimmer, July 16, 2008 at 6:45 PM
Just outside Washington D.C. in Arlington, Virginia, local mini-chain Murky Coffee will not serve espressos on ice. “I’m sorry...it’s against our policy.” According to Murky Coffee, diluting the espresso will compromise the integrity of the coffee, and that's "not cool," as one barista told an agitated customer.
"Touching a waitress’s chest is not okay. Pouring the coffee onto the floor instead of the cup is not okay." But according to blogger Jeff Simmermon behind And I Am Not Lying, requesting ice should be okay. Once the skirmish reached popular blogs, Murky Coffee owner Nick Cho responded, arguing for the "craft of coffee." While Starbucks or another corporate coffee chain might serve the ice without flinching, he doesn't want Murky Coffee's top-notch beans to taste like a "ghetto latte."
Who are these mythical coffee gods we must please? Should customer satisfaction always win? Or did Simmermon cross the line when he left this passive-aggressive note on a dollar in the Murky Coffee tip jar? The coffee debacle recalls a classic moment in Five Easy Pieces, the 1970 film where Jack Nicholson reminds his waitress, "you've got bread, and a toaster of some kind, right?" So why can't you make some darn toast? Nicholson probably wouldn't settle for ice-less espressos either.
Posted by Erin Zimmer, July 10, 2008 at 8:28 AM
In anticipation of D.C.-area geeks going gaga over the new iPhone 3G by camping out before it comes out tomorrow at 8 a.m., our own Erin Zimmer gives her picks near the Arlington, Virginia, Apple Store.
Last year, there was talk of an Apple store opening in Georgetown but since that never happened and Washington, D.C. proper still doesn't have a store, a close alternative is in Arlington, Virginia.
El Pollo Rico: For juicy rotisserie chicken head to El Pollo Rico. The half chicken is a worthy investment—easy to nibble in line and worth a couple meals. The fries aren't anything special here but get a face-lift when dunked in the spicy green sauce. Disclaimer: El Pollo Rico only takes cash, and since chicken skin is so greasy, wipe those fingers before embracing your new toy. 932 North Kenmore Street, Arlington VA 22201 (map); 703-522-3220
Five Guys: To stock up on protein, go with the burger and shelled peanuts, always stocked in silver pails here. Not too far a walk, the place is cheap and open until 10 p.m. for the last supper before Friday's early rise. Toppings are as diverse as iPhone ring tones: barbecue sauce, pickles, fried onions, sautéed mushrooms, jalapeño peppers, and A-1 sauce. 2300 Wilson Boulevard, Arlington VA 22201 (map); 703-812-8440
Kabob Bazaar: Don't mind being the guy in line that smells like kabob? Lamb, fish or chicken on a stick is available (and tasty) here. If you're too lazy or scared of spot-stealing in line, they'll even deliver. Portions are huge, especially the pita, and the salad shirazi (cucumber, tomatoes, herbs) is important since the only produce you've probably eaten are apples. 3133 Wilson Boulevard, Arlington VA 22201 (map)
More iPhone Eats in ...
New York
Philadelphia
Chicago
San Francisco
Los Angeles
Serious Eats Mobile
Now's a good time to mention that you can view this guide on Serious Eats Mobile: m.seriouseats.com. And because Serious Eats Mobile supports commenting, you can supply live eats intel from the field, from whatever device you're about to upgrade out of. It's as easy as thumb-thumb-thumb-Post a comment!
Posted by Erin Zimmer, June 25, 2008 at 11:45 AM
Rustico executive chef Frank Morales showing off his beer pops, banned last year, but back again.
Almost a year ago to the day, the beer-centric restaurant Rustico in Alexandria, Virginia had to remove "beer pops" from their menu. The grown-up popsicles, available in flavors like "Raspbeer-y," didn't jibe with Virginia legislation. According to the state's Department of Alcoholic Beverage Control (ABC), beer must be served in its original container, or served immediately after pouring. So where does that leave the brew pops, or other items on the menu like framboise-marinated red onions in the Hearts of Romaine Salad? When does beer become less liquid and more solid food?
Rustico executive chef Frank Morales challenged ABC and thanks to a bill sponsored by Delegate Adam Ebbin (D-Alexandria) and Senator Patsy Ticer (D-Alexandria), the brew-haha is over. Starting July 1, the $5 frozen brewskies will come in flavors including framboise, cherry kriek, peche, cassis, banana, plum, and chocolate stout. Rustico: 827 Slaters Lane, Alexandria VA 22314 (map); 703-224-5051; rusticorestaurant.com
Posted by Erin Zimmer, June 18, 2008 at 11:00 AM
Fried pickles from Wintzell's Oyster House in Mobile, Alabama. When visiting a couple weeks ago, I was more excited for these than the actual oysters.
To save a half-second, just call them "frickles." Snackable like French fries or popcorn shrimp, these deep-fried discs have the briney flavor of salt and vinegar chips and the addictive quality of, well, anything deep-fried. Apparently pickle spears can get too soggy, so most restaurants serve the bread-and-butter kind usually found on hamburgers. To cut the vinegary punch, orders are usually served with a creamy dipping sauce.
See what restaurant kitchens are sizzling pickles, not just potatoes and onions, after the jump. Note: Frickle-making is especially common in a certain region of the country. West Coast, are you listening? Throw some pickles into the deep fryer already!
Continue reading »
Posted by Erin Zimmer, March 6, 2008 at 2:45 PM
Going to your local grocery store to replenish your food supply may seem like a chore, but browsing ethnic markets is a fun way to discover new foods. Here are seven great ethnic markets and grocery stores in the Washington D.C. area covering Hispanic, Turkish, Lebanese, Ethiopian, Italian, and Vietnamese cuisine.
Continue reading »
Posted by Erin Zimmer, February 21, 2008 at 3:30 PM
Photographs from CatherineA on Flickr
Beer is the new wine. It’s the new coffee. It’s the liquid you want to learn more about—its origins, its aromas, its natural flavors highlighting specific foods. Forget the keg of Natty Lite in college; these folks take beer seriously. But then again, beer can never be too serious or pretentious. It’s basically just liquid bread.
Here's a round-up of favorite beer-loving bars and eateries in the Washington, D.C., area.
Continue reading »
Posted by Erin Zimmer, January 8, 2008 at 3:00 PM
Inside a Sheetz gas station on U.S. Route 29 in Virginia, next to the predictable Slurpee machine, sat an almighty F'Real shake-maker this weekend. Something like a DIY malt shop from the future, it lets you pick from a mini-freezer of ice cream cups (chocolate, vanilla, strawberry or a limited-edition egg nog) and thickness settings (extra, regular or less thick). After dropping my vanilla into the sleek blue machine and choosing extra-thick, the cup levitated to a shake-making heaven. Some bzzt noises later, and it dropped back down to our mortal world.
Creamy and chalky-white, it wasn't much more sophisticated than McDonald's vanilla soft-serve, but very satisfying with all that buttercream and host of scary chemicals. Cellulose gum, maltodextrin, carrageenan and dextrose. For $2.29, the most satisfying part, of course, was the futuristic, hands-on element. There's absoltuely no countertop, no glass case or no middleman of any kind between you and the shake! You're basically on par with Jimmy, the jolly-looking, old-timey mascot wearing his ice cream parlour lab coat, smiling at you. He must be thinking back to the dinosaur days of churning by hand. Ha!
Continue reading »
Posted by Robyn Lee, January 4, 2008 at 6:00 PM
Ordering a boring burrito at Charlottesville, Virginia's Aqui Es Mexico would be pretty sad considering that its other mouthwatering burrito offerings include beef tongue, fried pork, and lamb, but it's listed on the children's menu mostly to appease picky young eaters. Adults, don't even think about it.
Posted by Erin Zimmer, August 24, 2007 at 12:15 PM
And it has streusel crumbles on top? Hm, Zabar's doesn't have that one in stock now—or ever. But D.C.–based online bakery ShoeBox Oven does. Since pickin's are slim in the District, babka-wise, ShoeBox wants to become the missing Babka Buff. Sure, the Jewish delis out in the Maryland suburbs sell a good standard loaf, but within city limits, selection is limited to Dean and Deluca's one location.
Krishna Brown—the aproned, and more oftentimes overalled, lady behind ShoeBox—has been experimenting with recipes lately. At first, people told her babka and danish doughs were interchangeable. But Brown flat-out disagrees. "That's like comparing cat and man," she says. "They may have the same blood, brain and skin, but are completely individual creations."
Brown has a butter totem pole all sketched out, and babka dough sits at the bottom, underneath danish, croissant, and cream puff doughs (all way more buttery). After some fiddling, she's settled on a recipe she likes. Maggie Glazer's Lithuanian Yeasted Coffee Cake" recipe from the Blessing of Bread Jewish cookbook, but the coffee cake nomenclature is a bit of a turn-off for Brown.
Continue reading »
