Recent Comments

From Serious Eats

Next Stop in D.C.: Birch & Barley and Churchkey

I've really only done the beer at churchkey, but it is out of this world. This has become the spot for dc beer nerds. I once ate downstairs for a wide sample of the restaurant fare, but it was a long time ago. I remember enjoying something octopus-related.

From Slice

The Food Lab: Is Good Pizza Really All About the Water?

Did anyone see this piece from NPR's planet money about the economics of quality pizza? http://www.npr.org/blogs/money/2010/01/letter_good_pizza_is_priceless.html?ft=1&f=93559255

Not exactly on topic but worth looking at.

See more comments by padrock »

Recent Posts

padrock hasn't written a post yet.

Recent Favorites

padrock hasn't favorited a post yet.

Recent Polls

padrock hasn't answered any polls yet.

Recent Quizzes

padrock hasn't taken any quizzes yet.

Recent Comments

From Serious Eats

Next Stop in D.C.: Birch & Barley and Churchkey

I've really only done the beer at churchkey, but it is out of this world. This has become the spot for dc beer nerds. I once ate downstairs for a wide sample of the restaurant fare, but it was a long time ago. I remember enjoying something octopus-related.

From Slice

The Food Lab: Is Good Pizza Really All About the Water?

Did anyone see this piece from NPR's planet money about the economics of quality pizza? http://www.npr.org/blogs/money/2010/01/letter_good_pizza_is_priceless.html?ft=1&f=93559255

Not exactly on topic but worth looking at.

From Serious Eats

Threadless T-Shirt Giveaway: Pancake Mountain

Japanese Okonomiyaki. Savory pancakes can be the best. Also, the oatmeal chocolate chip pancakes posted here a few weeks ago were very very delicious.

From Recipes

Cook the Book: Rhubarb Cream Cheese Pie with Fresh Strawberries

Um...in step 4, should that read "Divide the pastry into 4 equal parts and shape each piece into a DISK 1-inch thick."? Unless perhaps it is an erotic pie...

From Recipes

Dinner Tonight: Corn Chowder with Cheddar

Hey, i made this last night, it turned out pretty good. The white wine was perfect. I'd definitely add some bacon in or something to give it a varied texture, but other than that I'm looking forward to the giant bag of leftovers in my freezer.

Grumpy Old Man, I don't quite see how using Vichyssoise makes this recipe any less Ralph Nader...

From Serious Eats

Cook the Book: 'On the Line'

When I was in japan, my three favorites: tiny jacko on rice, sliced shikoku tataki, and when they would just serve you a whole fish and you would have to dig into it with your chopsticks. My boss ordered it the first time I met her, it made for a bit of a barbaric meeting.

See more comments by padrock »

Recent Posts

padrock hasn't written a post yet.

Recent Favorites

padrock hasn't favorited a post yet.

Polls

padrock hasn't answered any polls yet.

Quizzes

About padrock

Website:

Location:

About:

Favorite foods:

Last bite on earth: