Bacon Cups
2008/02/29

Calvados times two
2008/01/15
It's a good thing this month's Mixology Monday closes at midnight Pacific Standard Time, because otherwise I'd never have made it in under the wire. First a plugin I installed to make my site faster completely backfired, then literally minutes...

After I dined at the delicious and intriguing Minibar last month, I vowed that the “great haute cuisine binge of 2007” was over. After all, I had visited Morimoto, wd-50, and Cyrus (in addition to having some exceptional meals here...

Many nights of the week, I leave work and go directly to the Georgetown University Law Center (at 600 New Jersey Avenue NW) for rehearsal. I usually try to be frugal and either bring my dinner in a sack or...

My dad’s new job takes him to Houston on occasion, and he asked me for recommendations in terms of where to eat. Culinarily speaking, there’s not a lot to say about that part of Texas. However, on my one and...

As soon as I caught the lengthy-but-clever subtitle of David Kamp’s book, which read, “The Sun Dried, Cold Pressed, Dark Roasted, Extra Virgin Story of the American Food Revolution,” I knew it would be a good read. I was not...

I looooove rice. White, brown, jasmine, saffron, Arborio, long-grain, short-grain, wild, enriched, instant, or “–A-Roni,” I’m a huge fan of the starchy goodness. I especially dig rice dishes where seemingly random, unrelated ingredients come together to form a cohesive, delicious...

At the beginning of the year, I started eating lunch in our office’s small break room. One of the secretaries chowed down with me, and I noticed that her leftovers always looked and smelled great. When I asked her how...

I used to write individual reviews for each establishment I visited during Restaurant Week. However, now that I’ve finished my fifth go-round of the popular dining promotion, I realize that I don’t have enough novel things to say to merit...

In my weekly produce delivery, I get a lot of bananas. When they are green, I eat them by themselves, on cereal, or with some granola and yogurt. When they are brown, they do not appeal to me at all....

Blueberry Pie
2007/07/28

Last weekend, my boyfriend and I ventured to Vapiano, the new “fresh casual” restaurant at 18th and M Streets. A German chain (started, I believe, by a former McDonald’s franchise owner), the restaurant strives to combine hipness and affordability in...

Bacon-Infused Vodka
2007/07/17
Someone decided to make bacon-infused vodka, and people are discussing it here. Apparently he wants to make a bacon Bloody Mary, which sound a lot better to me than a non-bacon Bloody Mary. The most interesting thing to come out...

When planning my weekend in San Francisco—my first time in the city—there were some things that were obvious. I wanted to get a burrito in the Mission District. I wanted to eat at my sister’s neighborhood sushi joint. I...


Recipe: Thai Curry
2007/06/17
Its a shame that Thai food is generally so expensive when one goes out for it, because some of the staples of Thai food are generally pretty cheap. I worked in a Thai restaurant as a chef for two years,...

Wylie Dufresne is a polarizing figure, to be sure. His critics lambaste him for being too intellectual, too scientific, too “out there.” His loyal fans defend his madcap kitchen antics, claiming that his avant-garde food is both challenging and...

I am sure some of you are wondering about the title of this post, and let me assure you; all will be explained. And no, I have not performed any violence against my mom. (Hasn’t she suffered enough already?...) A...

In order to get over my fear of baking (which really amounts to a fear of not living up to my mother's standards, since she's the best baker I know), I recently pulled a few tasty-sounding recipes from back issues...

This article in the NY Times describes the reality of children's menus at restaurants around the country. The author expresses dismay at the consequences such limited meals have on his children's palate, but, being the obesity and eating disorders researcher...

Oh, Morimoto!
2007/05/31
As a poor public servant, my food reviews are generally relegated to a) what I concoct in my own kitchen, b) affordable neighborhood spots, and c) Restaurant Week specials. Every once in a while, though, I splurge on a...


Don't blame Milton!
2007/05/22
Paul Krugman's terrible column on food safety reminds me why I haven't missed the Times op-ed columnists since they went subscriber only. Krugman tries to make the case that recent E. coli outbreaks are somehow the fault of Milton Friedman....

Who cares that they're not round? The important thing is how they taste! Those of you who have been to Italy are lucky enough to have tasted real Italian pizza. I'm not here to knock what American pizza is...

I first had this particular recipe at my ex-boyfriend's mom's house last summer on the 4th of July. It's similar to a pizza, but with some unique and somewhat healthier attributes. The bonus is that it is incredibly simple...

I just took a trip back down to Durham, NC - where I went to college - just to see some old friends who still lived there. Some of them have babies now, so it was good to meet them...

Last night was the official opening of Liberty Tavern, the much anticipated new restaurant in the historic building that used to house the Clarendon Alliance. I've been eager to try the place, in part because I really want to like...

The warm spring and summer weather hasn't hit DC yet, but it's sure to do so soon. That means it's time to start thinking about iced coffee drinks. Even for a coffee lover like me, there are days in DC...

Some restaurants struggle to provide even one sublime dining experience. Vidalia, on the other hand, has provided me with four. It is my hands-down, no-questions-asked, uncontested favorite restaurant in DC—and I got to eat there last Friday night on my...

Beijing Penis Restaurant This is currently the most e-mailed story on BBC News. Oh, our world's obsession with penes... I wish I could form words to describe my thoughts about this. Instead, it just amazes me....

A few days ago, the Post ran a story about gymnemic acid, the "anti-miracle fruit" mentioned here before. The acid is extracted from an herb and blocks the mouth's sweet receptors when it's consumed. As a result, anything sweet tastes...

Viva Espana!
2007/03/30
Anyone who knows me knows that I adore Spain. I’ve traveled there twice, the second time being a four-month stint during my junior year of college. I learned a lot, I drank a lot, but most importantly, I ate a...

Today's center column on the front page of the Wall Street Journal is all about this blog's favorite berry, miracle fruit. I held a tasting of the fruit for friends a few weeks ago. In a weird sequence of events,...

Today's center column on the front page of the Wall Street Journal is all about this blog's favorite berry, miracle fruit. I held a tasting of the fruit for friends a few weeks ago. In a weird sequence of events,...

Recipe: Pumpkin Pie
2007/03/28
In Germany, you cannot easily find cans of pumpkin pie filling. In fact, many Germans think the idea of a dessert made of pumpkin is quite disturbing. I mean, imagine if someone told you there was a sweet dessert...

Mango Sorbet
2007/03/18

When I was in Germany, we spent Christmas at my ex-boyfriend's aunt and uncle's house. Every morning, we had the same breakfast: an enormous spread of breads and rolls, 6 or 7 different cheeses, 4 or 5 meats, Nutella, 3...

Baked and Wired, the coffee shop and bakery where I work as resident coffee expert, was mentioned in the Washington Post today in an article about local cupcakes. Four food writers took part in a tasting and chose B/W as...

While some people may not like casseroles, I still think it's a great simple way to make an entire meal and not worry about timing the preparation of your main dish and sides. This particular recipe came originally from...

Use What You Got
2007/03/09
What do you do with three bags of Arugula? Lots of arugula - not a problem as long as you have lots of ideas... Fortunately for most of us this is not a problem that many of us come across...

Use What You Got
2007/03/09
What do you do with three bags of Arugula? Lots of arugula - not a problem as long as you have lots of ideas... Fortunately for most of us this is not a problem that many of us come across...

It’s been just over two weeks since I began my journey into quasi-vegetarianism. Specifically, I’m not allowed to have any meat (besides fish--I can't give up sushi) during the week, but I can eat whatever I want on the weekend....

As a barista and bartender, I love drinks. And as a libertarian, I hate the government. So it's no surprise that I get annoyed by the many ways government stands between you and a better beverage. Read on for three...

It seems that the consistent need for a "bad guy" in American public has extended itself to the world of food. Just like we need a "Public Enemy #1" to be scared of when we walk down the streets, we...

It seems that the consistent need for a "bad guy" in American public has extended itself to the world of food. Just like we need a "Public Enemy #1" to be scared of when we walk down the streets, we...

Via No Fact Zone, info has leaked regarding a new Stephen Colbert based flavor of Ice cream: Americone Dream. The packaging says that it is vanilla ice cream with chocolate covered waffle cone pieces and a caramel swirl. You can...

Back in December, I was invited by my suave Brazilian friend Dan Mano to an event that he hosts every year, "The Turducken." A Turducken is the most ridiculous poultry dish you will ever see in your life: it...

For any parts you have cut off of the other breasts to size them down, you should have a couple slices of bacon left. You can use these slices of bacon to splice together an awesome mutated 4th breast.


The guy from whom I got the miracle fruit (a.k.a. my dealer) was very nice and called me today to make sure everything had gone well with the miracle fruit. I asked him whether it was alright if I gave...

Miracle fruit is not mind-blowing, but it's very, very cool. If you have the choice, go for the magic mushrooms, but otherwise miracle fruit is one of the weirdest food-induced experiences one can have. It's like some weird new...

A few days ago I received an invitation from my friend and EatFoo co-blogger David Barzelay to try some "miracle fruit." According to rumor, this unusual fruit possesses an amazing property. Eating one temporarily alters one's sense of taste, making...

On What To Drink
2007/01/15
With meals, I am constantly faced with the question of what to drink. Being pretty cheap, I usually always settle on water, or no drink at all. I'm a slightly health conscious eater, so it makes sense that I would...

I woke up on a random morning a little while ago and began to prepare myself some eggs - the ultimate breakfast metaphor for life - which I happen to like scrambled. I drearily prepared my delicious breakfast, adding...

I love this story for five reasons: 1) Free beer! 2) The nanny state lost. 3) The good guys are a major corporation. 4) The bad guys are small, artisinal businessmen. 5) Did I mention free beer? I'm talking about...

Eatfootball
2007/01/05
In preparation for the coming national championship game between the Ohio State Buckeyes and the Florida Gators, I decided it was time to blog about the connection between football and food. I have a theory about American Football. And I'm...

I looooooove risotto. Actually, I love pretty much any rice dish, but risotto is probably my second-favorite version (with the first being paella). People think risotto is a difficult and time-consuming dish, but the truth is that once you...

Ah, soup--nothing says wintertime quite like a steaming bowl of soupy goodness. WIth that in mind, and with a butternut squash in my fridge, I set out to find a recipe that would accomodate both my on-hand ingredients and...

In today’s Salon News, Michael Pollan—a journo who most recently authored The Omnivore’s Dilemma (check out his site to read his many interesting articles)—discusses the profundity of grisly “superbugs” in our food as evidenced by a new contentious Consumer Reports...

It's Thanksgiving, the time to give thanks for and enjoy the fruits of the land. Perhaps, like me, you're not much of a turkey person. Maybe you'd like to sit down with some American farm raised, expertly crafted sausage or...

Long time, no blog. To make up for my lack of updates, here's two new drink recipes for you. I hope you like ginger! Ginger lime-cello: One of my first posts at EatFoo documented my attempt at making homemade limoncello....

Recipe: Lentils
2006/11/07
Growing up, I never liked beans other than the ones served with barbeque drenched in sauce and meat. I hated lima beans, kidney beans, green beans...everything. I assumed I hated lentils as well, and perhaps I would have hated them...

As anyone who lives in the District (or any urban center, I'd imagine) knows, grocery shopping is the pits. Sure, it's easy enough to go to the national chain to pick up cereal, salad dressing, and other non-perishable items. But...

This device is tops on my Christmas list. It's a giant, automatic shrimp peeler! It grabs onto the shrimp's shell, splits it down the length, brushes out the vein, and then spears the shrimp and pulls it out of...

Local Markets
2006/10/08
There is a small market behind my house called Capella. Living here over the last year, I have had the luxury of last minute dinners, ice cream, beer, wine, etc. (and they have pretty good stuff). It's a mostly organic...

Slate has a neat article up trying to defend Food Network media queen Rachael Ray from foodies. The author, Jill Pellettieri, points out that foodies seem to dislike her because she is essentially anti-gourmet. She favors prepared, store bought components...

Fourth Meal
2006/10/03
As my prior posts and bio reveal, I take notice of things related to obesity and eating disturbances. Once I get my PhD, I will officially be an expert in the area (or so they say). So last night, when...

Back in July, while I was sweatin’ to the Food Network at the gym, I saw an episode of the Barefoot Contessa during which Ina Garten made some scrumptious (but relatively simple) French-inspired dishes. When the boyfriends (mine and...

Misleadingly marketed fruit snacks are becoming something of a bête noire for the EatFoo bloggers. Back in August, Adam got burned by some not so Simpsony Simpsons fruit snacks. Then this weekend I fell victim to Maynard's Wine Gums. I...

I have recently developed a new favorite lunch combination; the legendary soup-and-a-sandwich. The heartiness of a lunch consisting of a soup and a sandwich satisfies me in a way that many other lunches can't. Two main elements contribute to making...

I would like to own this product. Any one willing to purchase it for me should do so immediately. Please include champagne. ...

When people ask me why I live in Virginia despite working in DC, one of the answers is that I'd miss the restaurants out here too much if moved into the District. DC has the high-end trendy places, but Virginia...

My experiment with making limoncello (part 1, 2) left me with quite a few skinless lemons on my hands. I'd planned on just making lemonade with them, but co-blogger Natasha had a better idea: lemon sherbet. I was unfamiliar with...

Earlier this month I posted about my attempt at making homemade limoncello. When we left off, the lemon zest had begun its two week vodka bath. (I wish I could take a two week vodka bath.) I completed the last...

A few days ago I got to enjoy some great espresso blends courtesy of co-blogger David. He was coming back from San Francisco and asked if I wanted him to bring anything back for me. Beans from two shops came...

Food for Thought
2006/08/29
The Nation just published its special Food Issue, boasting a meaty plethora of articles that probe all things food through all manner of lens: political, social, cultural, environmental, and ethical. With themes as diverse as repairing America's dysfunctional relationship with...

Sometimes I make food that has lots of great flavors and is time consuming and impresses people. Most of the time, however, I make stuff that's quick and basic and easy. This one is a classic in a lot...

Given my stellar experience at Vidalia on Friday night, I was bound to be disappointed by my Saturday night Restaurant Week dinner. The only question in my mind as I walked through the doors at DC Coast was exactly how...

It’s official—Vidalia is my favorite restaurant in DC. Both of my previous meals there (one full-price, and one during August 2005 Restaurant Week) were spectacular, but Friday night’s RW dinner truly cemented Vidalia’s lofty status in my culinary pantheon. From...

There's nothing quite like digging into a refreshing, nutritive salad to ease you into a stifling summer day or lighten your mood on a lush summer night. I prefer eating light during the summer simply because I like to be...

You know the summer is coming to and end when Restaurant Week reviews start popping up on blogs across the nation. Well, this blog is no different, so here’s my take on DC RW dinner #1 (of four). I arrived...

I just stumbled upon (ok, my mom pulled it out for me) an article in The Kansas City Star about Oregon wine regions. Living in Oregon and being interested in wine, it was pretty interesting. You can read it here....

This recipe came originally from Bon Appetit, but was changed a bit to become what it is here. I do not have a good recipe for the lemon and herb marinade that we used, as I just bought what looked...

Ah Tampa, city of my youth. After a 4 year stay in Gainesville, Fl. I found myself back here sweltering in its humid embrace for one last year long fling before I say goodbye to Florida forever. Determined to...

I have eaten out every night this week. When you only have to feed one person, I find that it's often far better to just go out and get something than to cook for yourself. It's usually way easier,...

When life gives you lemons, make lemonade. Yeah, right. Maybe until you turn 21. Then it's time to drown your sorrows in something a little more potent. For instance, a batch of homemade limoncello... Limoncello is an after dinner lemon...

Tonight, my dad comes back from Canada and he's bringing with him over 30lbs. of Salmon. In preparation for this coming heavenly abundance of freshly caught fish I have been spending an increasing amount of time finding different ways...

I first got a recipe for Coquilles St. Jacques from Cara a few years ago. I've made a dish similar to this one many times, sometimes deviating from her original recipe by a little, sometimes by a lot. For...

A few months ago, I went out to dinner with two friends and a few other people I'd never met. When the bill arrived, one of the new guys piped up with a question. "Anyone want to play credit card...

UPDATE (20080413): After eating at Jean-Georges in New York, I now realize why mine never came out quite right. His are much smaller. They are like mini-cupcake-sized, as opposed to cupcake-sized. Still, his recipe is all over the internet. Use...

A few days ago, my friend Jessica and I set off to Hollywood Video in pursuit of disc 2 and 3 of the great, short lived series Freaks and Geeks. While renting the discs, we decided we wanted a...

Portion Sizes
2006/08/02
So recently the FDA announced its new recommendations for restaurant portion sizes in response to our nation's growing waistlines and health concerns. Of course the restaurants are upset because it means they have to lower their portion sizes and likely...

Why are enchiladas such a degraded food item in the mexican restaurant scene? Outside of the enchiladas rancheras at Las Margaritas enchiladas at most mexican restaurants are merely filler items. They're cheap, filled with cheese, and topped with cheese....

When you go to buy almost any dairy product, you have an important choice to make. That choice is one that will shape the type of person you are, and tell someone else more about you than you would probably...

Hooray! The participating restaurants for DC's next Restaurant Week (August 14-20, 2006) can be found here. As the website points out, RW offers prix fixe lunches for $20.06 and dinners for $30.06, both of which are screamin' deals for a...

In Gainesville, the presence of the University of Florida has created a cohesive neighborhood that is ubiquitous in college towns across America: the Student Ghetto. This area is one of the livelier areas of town, with a culture and...

There is one major inconsistency among restaurants that pains me to no end...and that is the definition of an appetizer. Typically, I groan about the fact that the fried shrimp basket that I want for my dinner is in the...

Nearly everyone has an opinion about which variety of chowder reigns supreme. For some, it is the mild, creamy comfort of New England clam chowder. For others, it is the complex, tomato-heavy Manhattan version. I bet that there are...

As a celebratory response to the unvieling of eatfoo (right?) Scientific American has dedicated this week's Science Talk podcast to ice cream science. In an interview with ice cream scientists from Ben and Jerry's, Steve Mirsky discovers just what ice...

The world of fast food is a cut-throat business. It's a fry-or-be-fried world of mystery ingredients, bottom dollar menu options, calorie counts on the order of Avogadro's number, and wage slaves who dont give a damn how long you've been...

No, it isn't just a great band name. Some Australian scientists will be making super macro food porn--extremely close-up images of food--in order to investigate its atomic structure, and the makeup of proteins. Their aim is eventually to be able...

1789 is nothing short of a DC institution. Opened the 1960s by a Georgetown University alumnus and now owned by the Clyde's group (a fact of which I was not aware before today), the restaurant has been heralded as "one...

So here we are. Despite my insistence that I do not care about the history of food, my first post here finds me trumpeting a site dedicated to the history of food. Recently I've found myself spending many a...

One of my first ever food posts on my own weblog was about edible insects, so I guess it's appropriate that I kick things off here with a post about eating bugs. That early post was about the cicadas that...

Creme Brulee
2006/07/03

Living in Eugene, Oregon, I get a bit of good wine - particularly Pinot Noir because it grows very well here. Today I went to Art and the Vineyard. Since I moved here, I have loved the King Estate Pinot...

As noted in the "Story" section of this blog on the Writers page, I have this thing for poop humor. I am a mature PhD student who should have grown out of this stage by now, but I can't help...

I previously established my first rule of good restaurants, the Rule of Complimentary Appetizers. In that post I expounded upon a single experience with complimentary appetizers, but here I will expound upon the variety of other good restaurants that...

In all of my experience eating at restaurants, one crucial element sticks out to me among successful establishments: complimentary appetizers. Nothing says you have your stuff together as an eatery like having food to munch on placed in front...

Ever since the 1985 film Weird Science, the suburban have been interested in science and technology in the hopes that they could create a super hot, foreign sounding, domestic looking babe that grants their wishes with magic. While that goal...

Some of my friends live behind a Checkers. This leads to us eating a fair amount of it, especially when we come home drunk from bars to hang out at their house. Now, it is no secret that fast food...

Pimp My Foo
2006/05/27
The world of food, and particularly of internet food culture, is a bizarre one. Technology encourages people to take food to places it hasn't gone before. Actually, that may be a bit far reaching. At best, until we grow...

The versatility of chili is undeniable. It is a food that could easily be a terrible metaphor for America, consisting of a humble mish-mash of meat, beans, peppers, tomatoes, and whatever else comes in off the boat. I first...