Sampler Plate: This Week in Food Blogs

Categories: Leftovers

Voracious: Up in Seattle at our sister paper, food critic Hanna Raskin interviews one of the city's four contestants in the upcoming Top Chef: Texas season, and finds that the chef -- Colin Patterson, in case you want to watch for him tonight -- has some pretty asinine ideas about Texas. It really goes a long way to making Texan viewers extra glad that the State spent $400,000 in taxpayer money to bring Bravo -- and such enlightened contestants -- to Texas.

Aghastronome: Mary Jane has some insight into the new incarnation of Bibas on West Gray, after a chance run-in with the new chef/owner: "Beginning, allegedly, this weekend, the breakfast menu will be overhauled. I overheard things like a scratch biscuit, topped with a pork chop and country gravy and then something about crawfish, brown butter and crab." Guess where I'll be this weekend...

Barley Vine: If you think the new Saint Arnold Pumpkinator is exactly like the Divine Reserve No. 9 upon which it was based, think again. Ted did a side-by-side tasting of both recently, and found that he even liked the Pumpkinator better. The student has surpassed the master!

Chili Bob's Houston Eats: When a mainstream place impresses Bruce's tough palate, my ears always perk up. In this case, it's a place we both like -- Sammy's Wild Game Grill -- and Bruce dug into the one sandwich there I always wanted to try, but never got a chance to: BBQ pulled wild boar.

Jack Tyler Dines: Jack brings up a great point in his latest post on Caesar salad: It was invented in Mexico, and a city like Houston with our great Mexican population should ideally have better Caesar salads in our many restaurants than we currently do. Luckily, he includes a recipe for the original, should you decide to make it the right way at home.

The Mija Chronicles: Thanks to the Wednesday scheduling of our weekly Food Blog Sampler, this beautifully photographed post from Lesley on creating a Day of the Dead altar of your own is one day late. But that doesn't mean you can't enjoy it, learn from it, and keep it bookmarked for next year.



Follow Eating Our Words on Facebook and on Twitter @EatingOurWords
My Voice Nation Help
0 comments
Sort: Newest | Oldest

Now Trending

From the Vault

 

Loading...