Sampler Plate: This Week in Food Blogs

Categories: Leftovers

Each week, we put together a sampler plate of the most interesting links from both local and national food blogs. Know a blog we should be paying particular attention to? Leave the address in the comments section below.

29-95: The Chron's Greg Morago, pulling double-duty over at 29-95, has the scoop on why BRC Gastropub's chef Jeff Axline gave himself the axe. His resignation is effective November 13, after which the restaurant hopes to take a new direction with its food under the direction of owner Lance Fegen: "a little lighter and little less kitschy." Hmm. Could our recent review have had anything to do with that?

CultureMap: Caroline Gallay brought herself to do what we couldn't: investigate Midtown's newest attempt at attracting the Russian mafia bar. It specializes in vodka and has a river of ice carved into the bar, from which you can select garnishes for the chilled vodka it serves on tap. God help us all.

Blog of an Aspiring Foodie: Now onto something you can actually use this fall: Instructions from Chris on how to make your very own hard apple cider at home. Cheers.

Dude, You Going To Eat That?: Dr. Ricky asks a question this week that most people don't think about on a daily basis. That is: Does a cake have to be baked to be a cake?

Houston Foodie: Hot pot was apparently on the brain of our collective hive mind yesterday (we food writers all share one collective consciousness -- you didn't know?) as Chris Reid also investigated the wonders of that great communal meal, hot pot. I'll leave you with a belly- and heart-warming quote from his post today:

All kinds of conversation comes up as you slowly eat and drink; negotiations, queries, and goodwill offerings are part of the process: "Is that my bok choy?" "No, I put it in there a couple minutes ago, but you have it, I'll cook some more." The give-and-take, the cooperative cooking, the leisurely pace, and the inevitable laughing and conversation are undoubtedly restorative and good for our chi, such as it is, in both mind and body.
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