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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.
Did you know that there are kids tossing signs at an intersection in Columbia with the Serious Eats logo on them to promote Sweetlife?
yuzu ramen? looks like autocorrect is on.
This list needs more Jungle Bird!
Remember when Zagat used to be respected? Yeah I don't either anymore.
Regardless of the wisdom of sending people to Eastern Market Metro instead of Penn Quarter - I thought SE had already made it clear how much Good Stuff sucks
Open Table, while convenient, can offer the prices they do because in most markets they are the only online reservation game in town. Here is more on that from a Washington Post article, which also talks about their newest competition.
City Eats has Food Network $$$ behind it, and at least from the restaurant POV it is a vastly superior product. They aren't ripping off restaurants the same way Open Table does simply because they can. You can pretty easily argue that City Eats is the best thing that Food Network has been affiliated with in years.
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