Looking for a good local or mail order source for grits
I'm tried of my tried and true Quaker grits. When I lived in NC, there was a mill 20 minutes away that had grits, cornmeal, flour, etc. Now I'm in DC and at a loss.
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negociants
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- Location: Washington, DC
Seriously Delicious Holiday Giveaway: Zingerman's Praise the Lard Gift Box
The first time, as a small child, my grandma took me to Stamey's BBQ. Nothing comes close.
Cook the Book: 'American Flavor'
When I think of American flavor, I automatically think Southern food. I'm probably a bit biased, but I don't think you can argue with biscuits and red eye gravy as classic Americana.
Then again, those Lil' Hugs drinks that taste "green" or "red" or "purple" are pretty American too.
Gluten-Free Tuesday: Mini-Coffee Cakes
Do you have any ideas on how to substitute an all purpose GF flour mix for this? I'm not gluten free, but I have friends that are, so I don't bake enough GF things to keep all the different flours on hand, and the mix (Bob's Red Mill) is a great shortcut for me.
Flee The Pizza: Spike Mendelsohn's "We, The Pizza" in Washington D.C. Still No Good
It's true- both places are pretty mediocre, but better (and sometimes faster) than Cosi or Firehook, or a lot of other options in that area. There's a crappy deli in the basement of my office. Do I go there for the roast beef? No, I go because I need to eat and my options are limited. Same principle here.
Washington, DC: Crushed Spirits and Crushed Burgers at Good Stuff Eatery
I'm glad I'm not the only one who HATES all the burnt fry nubbins- I went yesterday (area surrounding my office is a wasteland for a group lunch) and the fries were almost inedibly salty. Makes sense now.
Cook the Book: 'In the Small Kitchen'
My first kitchen, real kitchen, was a short carpeted monstrosity. It had tiny stove, with 4 uneven eyes (only one was big enough for a stockpot, and even then barely) and an oven so small a quarter sheet pan was a tight fit. I did have a dishwasher though, which is more than I can say for my kitchen now.
Father's Day Book Giveaway: 'Man with a Pan'
My grandfathers!
My maternal grandfather to this day, can only make three things: pancakes, steak, and chicken cattchitore. That being said, he was always the one sitting at the kitchen table on Saturday afternoons, eating takeout pizza and watching Julia Child on PBS with me.
My paternal grandfather remains a master of breakfast and makes the best pancakes I have ever or will ever have. He would get up before work at 5:30 just to make them so I could have them for breakfast before school.
Goodbye, Dumpling
I'm so sorry Kenji! It's so horrible to lose a pet, and suddenly is even worse. My condolences- I know I and the rest of the SE'ers are thinking of you.
AHT Giveaway: Case of Pat LaFrieda Burgers
I will forever be dedicated to the Cook-Out burger tray with hush puppies and a frosty cold Cheerwine.
Cook the Book: 'The Southern Foodways Alliance Community Cookbook'
nothing like a classic poundcake
The Burger Lab: What's The Best Bun For My Burger?
I agree with Omnomnon- I'd imagine there'd be a significant difference between TJ's house brand and Target's. Which one did you actually test?
Cook the Book: 'Serve Yourself'
Green beans straight out of the can, over the sink. And lately chocolate cake. When eating for one, there's no one there to judge!
Cook the Book: 'Not Your Mother's Casseroles'
My favorite casserole remains my Minnesotan college roommate's "hot dish." Rice, chicken, almonds, assorted other beige-y foods. Not so aesthetically pleasing, but sneakily delicious.
Patatas Bravas
I'm a bit confused- 3 cups of oil seems like a lot- am I deep frying or pan frying the potatoes? The recipe instructions make it seem like pan frying, but the 3 cups of oil make it sound like deep frying.
Cook the Book: 'The Essential New York Times Cookbook'
The Southern Living Cookbook by Susan Carlisle Payne (it's the one published in 1987). That will forever be my go-to.
Cocktails and Spirits with Paul Clarke: Know Your Local Booze
I love Leopold Brothers too. They have distribution outside of Denver though- we can get them here in DC
Cook the Book: 'Good Eats 2: The Middle Years'
Since trying Alton's turkey brine a few years ago, I have never, ever gone back.
Win a Free Organic D'Artagnan Turkey
Definitely Kenji's Brussels Sprouts. I am determined to find a way to like them this year.
Cook the Book: 'Pig: King of the Southern Table'
I'm going with a top 5, because as a native North Carolinian, it would be criminal to pick just one. Ahem: 1) my grandmother's schnitzel, 2) my mom's sausage balls with extra sharp cheddar, 3) pulled pork BBQ, 4) ham steak with red eye gravy over grits, 4) pork shoulder tacos with pickled onions. YUM.
Critic-Turned-Cook: Is Your Kitchen a Mess Too?
I'm usually notoriously clean in the kitchen, but oddly wnough, last night we had an impromptu dinner party that ended at 12:30am- my roommate and I were far too tired to clean. Little did I know, my landlord stopped by and left a note in the kitchen today, commenting on the mess!
Cook the Book: 'My New Orleans'
fresh ginger, local honey, fresh chevre and pie cherries!
What Are the Must-Eats in Your City?
Here in DC?
1. Ben's Chili Bowl: You have to go. End of story
2. minibar: expensive, but cheaper than El Bulli
3. Market Lunch at Eastern Market: sweet tea and crabcake sandwich
4. Horace and Dickie's: fried fish sandwich
5. Etete: best Ethiopian in DC
Cook the Book: 'Dishing Up Vermont'
Here in DC, I'm not sure we grow anything as iconic as the Georgia p. Instead, I'm going to go with DC's two official unofficial foods- the half smoke and the Senate bean soup.
In North Carolina, where I'm originally from, it is obviously and without a doubt BBQ- pork please, and none of that weird ketchup-y sauce. And some slaw on the side.
Cook the Book: 'Bite-Size Desserts'
chocolate covered cheesecake pops at PS7's in Washington, DC
Dinner Tonight: Spicy Ginger and French Lentil Soup
Though this looks like one of those simple and comforting lentil soups, be warned: "spicy" is in the title from The Breakaway Cook for a reason. But instead of getting all of its attack from chiles, most of the heat here comes from a mound of minced ginger. More
Dinner Tonight: Pork Tenderloin with Fresh Cherry and Chile Salsa
Pork tenderloin is a versatile cut that pairs well with pretty much anything, and it doesn't get much better or easier than this salsa recipe from the recent issue of Bon Appetit. Plump red cherries marinated in olive oil, lime juice, cilantro, and fresh red chiles make for a sweet, spicy, just-barely-acidic salsa which I was literally licking off the plate. If you come across some fresh cherries this summer, you know what to do. More
Busboys is horrible. The food (all of it) is entirely an afterthought. I live near the 14th and U location, and am constantly disappointed in the food and the service. I wish Andy Shallal put half as much effort into making Busboys a decent dining experience as he does into the bookstore or the artwork or EVERYTHING BUT THE FOOD.
On the plus side, the sweet potato fries are pretty good, as long as you get a fresh batch.