I read cookbooks like other people read novels. I also firmly believe that swine is fine, and that "geeking" is a verb with positive connotations.
In the spirit of the Maryland roasters...I'm going to have to give Zeke's a shout here...amazing folks and great beans. Keeps many of the best restaurants and all the Baltimore farmers' market crowds well caffienated.
Collard greens are done (well, they'll get there vinegar dash manyana). Black-Eyed Peas are done. Tomorrow morning will be Bacon, Cheddar, Jalapeno Cornbread #1 followed by Mr. Baked Macaroni n' Cheese, Cornbread #2, and Cremini Gorgonzola Strata. A little Southern/Appalachian with some fun egg/shroom/cheese to boot. Anywhere from 20-30 peeps will be showing up at some point in the day. There will be football on TV.
Had fresh white truffle with pasta last night!!! OMG soooooo good.
Mmmmm, the day I received my first shipment from the Bacon of the Month club and took it down to the pub so I could share it's porky goodness. It was one pound. There were only NINE slices...nomnomnomnom.
Happy Birthday to my go-to uber-site for all things food porn, food documentary, food comedy, and food drama. More content than a 300+ channel cable package and it all tastes good.
Here's a good summary of recent nuisance lawsuit in DC in which the law firm next door won out over the burger joint and it's beefy aromas...http://www.washingtoncitypaper.com/blogs/youngandhungry/2010/10/12/yh-delivers-his-own-verdict-in-steptoe-vs-rogue-states-trial/
Transparency done right. Thanks for the heads up folks. I don't usually click on the 'open a can' links; but I certainly don't have any moral indignation at their appearance in my browser window...
OMG I need a pizza and an egg, stat...
I'm in it for the balance on this one. I want the edge so the first few bites are an acrobatic attempt to get as much cheese, sauce, and toppings into my mouth as I can before the sheer mass of the non-crust side of my slice has me contemplating if I'm too old to say 'five seconds' out loud. Then I get into the bites that are half crust, half cheese/sauce, and half toppings (Barbie says math is hard) and work my way through the remaining bites ensuring there is some of each component in each bite. Mmmm.
Driving around Southern California in a rental car with four other conference-goer friends looking for dinner. One pal was up for the adventure, two were sort of just along for the ride, and one was clearly not happy. She kept saying why not here, or what about that place to a littany of Orange County, CA's finest chain joints. Finally I could sense she'd had it and needed food really soon. I said "Okay, we'll turn right here and find something on this next block."
Sure enough there were two Mexican gents sitting at the entrance to a strip mall in folding chairs holding cardboard signs that said "$1 Tacos." JACKPOT!!! A taqueria in the strip had set up a large party tent in the parking lot to seel the $1 folded masa, meat-filled, cilantroed and onioned, delicious morsels of Mexican goodness (Their full menu was available inside the restaurant, but I wasn't about to go there with the tent calling me). I got one of each (al pastor, carnitas, carne asada, pollo, and cabeza) and my love affair with tacos was born.
The tragic non-foodie companion went next door...to Burger King.
@exflexitarian - thank you. bless you. quite possibly the best advice ever.
well, that or please go ahead and play music you like. sunday brunch, lighter side stuff. friday night hors d'ouevres, maybe a Rat Pack and cocktails. Theme to the food, match with the tunes. Or have one guest be in charge of the music as their 'dish' for the dinner...but only if they have speed metal!
I lurve y'all for posting this. What a fantastic fall dinner recipe...to get in mah belly! Yum.
@tomk2 nailed it, with the possible internal struggle over the Wawa/Sheetz supremacy. But I think Sheetz has forgotten it's inner-schmuffin with the addition of the frappe bar and all the other ludicrous offerings they've added. Both are still top of the pops for me and either is a happy stop on a road trip (and I spend my time in WV, PA, MD, and VA so I get 'em all). Royal Farms is handy if you have a hankerin' for fried chicken, which may sway some folks.
Super-small-regional...Dairy Marts around Morgantown, WV and Uniontown/Washington, PA are out of sight and their strombolis are the late-night food of the gods. Literally. Really. Pepperoni Pizza or Cheesesteak or Meatball stromboli at 2am? Ahhh, high school and college years.
@Kenji @bmai76 @Nikki, thanks for all the recs! The islands were definitely on my agenda. Also trying to get out to a coffee plantation while down there as one of my travel pals owns a cafe in DC.
Kenji, I'm heading to Bogota and Cartagena with several friends over Thanksgiving. Is this something I should look for in sit-down joints or street vendors? Or are there likely varieties that can be found in both types of eatery?
All the obvious choices here. I'm a regular farmers' market shopper expecially the butcher that brings meat, eggs, and dairy from several local farms. I also joined a CSA this summer with a friend. Since there are more and more good options I tend to add the sourcing restaurants use to my thought process on dining out now too.
Agree on "None of the above." I want a pre-fixe of crudo followed by crispy pork belly mac & cheese and hush puppies with a panna cotta to finish! And I want it NOW!!!
Sorry I missed this...Liquid Assets (94th Street) is a new(-ish) and exceptional spot in OC. Wine market with low corking fee for bottles you can grab off the shelves and take to your table. Chefs are superb.
From a dude about to plan a trip to Bogota/Cartagena or Paris/Brussels with several other travel and foodie pals, this is PERFECT. Thanks Kenji!
At the farm in Pocahontas County, WV about 5 minutes after we've come back in from the garden with 10-15 pounds of Cherokee Purples and Mortgage lifters, sifting through this very book (Mom's copy, I still NEED one) to figure out what's for dinner. It's a gorgeous way to go through a season when by mom's estimation she needs to eat about five large tomatoes a meal to keep pace!
They have their place. I think a classic 1/4lber with LTM and nuclear American is likely my favorite; but there's a little place in my (clogged) heart for the Italian burger with marinara, the Mexican burger with jalapenos, the Bolivian/Salvadoran/SouthCentralAmerica/NorthernSouthAmerica burger with an egg on top (What great cultures! If it's meat, it's likely to have an egg on top. Love it!), or the Irish burger with rashers and port cheddar.
It was the perfect confluence of 1) A late lunch in the office, 2) A post from SE that was funny, and 3) My ability to use words that aren't words better than those that are words on most Mondays.
As for "oninated," I'll have to wait until I get home to check out the Urban Dictionary. And yes, I'm scared.
'tis the Season...for everything 'mater.
This is a VERY dangerous fast-food item for me...and anyone on the road between me and a Taco Bell. Thankfully, it's just far enough away, and across too many bodies of water, for there to be serious danger...but I do want to try them. If for no other reason than to tell the 'Bell that yes, this type of product development is appreciated.
That freegan locavore hack critic oninated all over me because he couldn't say "No" to the pimpled Peppier who wasn't old enough to spatulate a Betty Crocker Brownie Mix after putting a sippy cup dringle on my new Ancient Teak Countertop.