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.

Brewtiful: Is there anyone more poised to explain and argue passionately against Texas's bizarre beer laws than a lawyer who's a craft beer connoisseur? Cathy takes the Texas lege to task over HB 602 and HB 660 in a way that's solidly and convincingly stated as well as accessible for laymen. This is a post that should be sent to all of your beer- and fairness-loving friends.

Tasty Bits: Misha is back to blogging after a 12-month absence. (Twitter really does tend to kill bloggers' appetites for entries requiring more than 140 characters, it seems.) And in the year that he's been away from his blog, he's formulated an idea that Houston may be a city that's "stuck in a loop of food cliches."

Dude, You Going To Eat That?: And for an argument of a different sort entirely, Dr. Ricky has a post that addresses the supposed evils of genetically modified organisms (a/k/a/ GMOs). As he points out, after all, "just about anything grown for modern agricultural consumption, fruit, grain, animal, is genetically modified."

29-95: Chron food critic Alison Cook finally made it to her first In-N-Out burger stand in Las Vegas...and was not terribly impressed with what she found.

Great Food Houston: An older, accidentally overlooked post, but a fun one nevertheless in which Ruthie counts down her top 10 meals of 2010. Only three were local, however. Could this lend credence to Misha's theory above?



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1 comments
Misha
Misha

Hmm. I think you missed the main point of the post. My premise is that restaurants are stuck in a cliche loop, but we have a groundswell of renegade chefs cooking at underground events and non-traditional venues. Evaluated on basis of cooking at these events, Houston is an incredibly progressive food city.

Question is: why is there such a gap between mainstream restaurants and these DIY efforts? And why are the best cooks in Houston without major restauranteur backing?

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