All the love here is well deserved, but I suppose Bojangles is just an acquired Carolinian taste.
That being said, some of the best Popeyes I've ever eaten in my life has been in that Atlanta airport. They have a few massive locations that always have decent sized lines. As a result, they are essentially cranking out chicken to order, since they're cranking out chicken nonstop in their struggle to keep up. Popeyes directly out of the fryer is always going to whoop Bojangles. Always.
(Sorry Bo Junkies but you know it's true in your heart -here's where you show up and shift the argument to start talking about their blueberry biscuits)
Kenji - If you're ever back in DC, Little Serow starts off their menu almost every evening with a variation on this and a big pile of pork rinds for dipping. Had some very basic like your recipe and with roasted eggplant. You've certainly done more travel and can speak to authenticity but I personally dug the flavors at LS over Pok Pok.
Add me to the pile-on against the new taste test format. Negative reviews can be done in a fashion that isn't over-the-top in its snarkiness or potentially offend sponsors. I know that because that's why I enjoyed the old taste test format so much!
Only minor quibbles about the list. Please tell me an editor added the "DC is a commuter city" line after you submitted this though.
So this is the new Serious Eats?
When you are providing less content on a daily basis, the quality of what is posted matters. Seems like the focus is keeping the few less 'serious' posts every day at the expense of restaurant reviews and city content. When 2 of the 6 postings a day are jokey click bait like this, it's not so hot. Just my opinion: it's cool in moderation (and this article in particular was well done) but there's a pretty clear Food Network-y creep to the lowest common denominator going on here.
I'm not in college anymore so I can't do this too much but...
Heat up some oil in a skillet, place Totino's Party Pizza in skillet, fry crust for a few minutes, cover to melt cheese (or toss the thing under a broiler). Say a little prayer for your innards and enjoy.
Cast iron. Rare for me. Medium for her. With Maitre D'Hotel Butter!
Seattle beer, Seattle friends, and anxiety.
I change a cross country route and added half a day to my itinerary to go through Kansas City.
Totally worth it.
This should have an X-Y Axis. One coordinate for cheffy vs. divey ingredients, and another for traditional or "Texas Style" where every chip (or almost every chip) is meticulously topped vs. the Northern bar style of pile of chips + pile of toppings (and I mean that in the best possible way).
What I'm trying to say is one person's best nachos in the city might be another's nightmare nachos. Also, I don't live in New York City. NEW YORK CITY???? Get a rope.
Pappy Van Winkle.
In classic DC fashion, that $40 price somehow became $60 at Schneiders.
As an admitted lazy person - do you think this would work with a butterflied boneless breast that I wrapped in skins from my carneceria?
If you like the peanut butter world ice cream, and you like the lindt nougat bar, I'd say the odds are very high you should find the 7-11 ben and jerrys exclusive. It's basically a Snickers ice cream and it is dangerously, inappropriately good.
"I've yet to find a brand of store-bought chips that have the heft and crunch required to stand up to being simmered in salsa."
Frontera Thick & Crunchy, man. Not saying they beat homemade, but they work.
Any time ingredients are listed, followed by "yes, please!" instead of any actual discussion or comment. "Macaroni AND cheese? Yes, please!" "Bacon wrapped bacon with a bacon stuffing? YES PLEASE." "Two all beef patties, special sauce, lettuce, cheese? Yes, Please!"
It's lazy, trite, and somehow still apparently ok for otherwise well-regarded food writers to still get away with. We can all read the ingredients too.
Cosign with sallyforth. Honestly, I'd rather go to Elliot's than most of the places on the list above!
to everyone giving love to Hill Country's sausage - you are right but also wrong. yes it is amazing but no, it's not made in house. they ship it up from Kreuz Market in Lockhart.
Ctrl+F "Pit Beef"
@dyrima they make them in coconut, and they are awesome
Those look like a good batch of non-battered onion rings, but is that style really that hard to find in NYC?
Yup. It's a Jon Daly, not a Tipsy Palmer.
Pamela's story reminds me of a time when I was at the bar at a very well regarded southern restaurant and bar. The bartender was young and cocky and speaking off the cuff to the people next to me about liquors and *completely wrong* about what he was saying. After he left we all shared a chuckle.
The lesson overall is to just not be a know-it-all to your customers.
So the $150 VIP ticket just gave you the option to pay more for food from Toki and Rogue? Wow.
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