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Burgering Through D.C.'s Georgetown
The first Five Guys, was definately not in Georgetown. I believe the first one was in Arlington, VA but doesn't exist anymore. While this is hardly an original thought, my vote for best burger in DC is the front bar of Palena.
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Recent Comments | Response to Comments
Cook the Book: 'Fat'
roasted chicken. The skin gives it the seasoning and the crispyness that offsets the juice of the meat. It also can help save an overcooked bird too.
Burgering Through D.C.'s Georgetown
The first Five Guys, was definately not in Georgetown. I believe the first one was in Arlington, VA but doesn't exist anymore. While this is hardly an original thought, my vote for best burger in DC is the front bar of Palena.
Burgering Through D.C.'s Georgetown
You should try Burger Joint in Bathesda. Also I've heard amazing things about Ray's Butcher Burger in Alexandria. That place has a sister resteraunt that is a steakhouse so they use a lot of high quality beef for their burgers.
Cook the Book: 'Fat'
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Cook the Book: 'Fat'
PIE CRUST. LOTS AND LOTS OF PIE CRUST.
Cook the Book: 'Fat'
A big honkin' salad with a ton of avocado slices, or my special tortilla soup, topped with sour cream and guac.
Cook the Book: 'Fat'
I do not have a fat phobia. I love veggies flavored with bacon - especially green beans or squash, pork chops fried in bacon grease, pie crust made with lard, LOTS of gravy, full flavor and full fat mac 'n cheese or au gratin potatoes, all kinds of bread eaten with good old butter, potatoes and onions fried in bacon grease, and I could go on for days. Paula Deen's recipes do my tastebuds good and make my tummy happy!!!
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Cook the Book: 'Fat'
definitely fried chicken!
Cook the Book: 'Fat'
I love fixing Chex Mix and butter is an important ingredient!
Cook the Book: 'Fat'
pie crust is great when made with fat
Cook the Book: 'Fat'
I make a wonderful Chicken Pot Pie..Can't make a crust without fat!
Cook the Book: 'Fat'
Fried potatoes and okra with lots of grease.
Cook the Book: 'Fat'
Hubby loves eggs scrambled in bacon grease.
Cook the Book: 'Fat'
Tomatoes with basil and feta, drizzled with olive oil.
Cook the Book: 'Fat'
Fry bacon. Then fry my eggs and french toast in the grease. Please enter me, thank you
Cook the Book: 'Fat'
Bacon Macaroni and Cheese
Cook the Book: 'Fat'
Sausage. We butcher / mix our own. I have to add more fat than I think would be necessary.
Cook the Book: 'Fat'
Sausage (we butcher our own bratwurst, Italian, and other). My default is to not add enough fat when we make our own sausage.
Cook the Book: 'Fat'
I love cream gravy! On mashed potatoes or biscuits or chicken fried chicken. Yum!
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roasted chicken. The skin gives it the seasoning and the crispyness that offsets the juice of the meat. It also can help save an overcooked bird too.