Nikki Metzgar

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Blogs
May 29, 2009
This Week In Deliciousness
Photo by J.C. ReidThe pecans are held together with a sickeningly sweet cream made from sugar and nightmares.Welcome back to Eating Our Words' weekly round-up, where we try to put the week in some kind of perspective for you, before you go out on the weekend and obliterate it all. Monday was Memori ... More >>
Blogs
May 26, 2009
Recession Snacking: Chinese Tea Eggs
Photo by Nikki MetzgarStewed in black tea, soy sauce and spices, Chinese tea eggs are ideal as snacks or placed on top of a bed of noodles. The flavor is savory and a little bit salty. The shells are gently cracked before the eggs are steeped in the marinade, leaving brown marbling on the egg white. ... More >>
Blogs
June 5, 2009
This Week In Deliciousness
Photo by Robb WalshI can't write this column on an empty stomach. It's difficult to maintain your trademark acerbic wit when all you can think is, "I would literally murder somebody for that hamburger / pizza / pastry / whatever insane but incredible dish from Feast we've featured this week." ... More >>
Blogs
June 9, 2009
Black Mushroom Stir-fry
Photos by Nikki MetzgarA dozen different brands of dried black mushrooms line the shelves at Asian grocery stores. Yes, they look woody and their aisle has a distinct aroma - it's even hard to tell that they are mushrooms, and shitakes at that - but once you cook with them, you'll see they are meaty ... More >>
Blogs
June 12, 2009
This Week In Deliciousness
Katharine Shilcutt ate all this chicken and did not save any for you.Welcome back to the weekly Eating Our Words round-up, where the food is well-prepared, plentiful and, more often than not, weird as all hell. To start with, Robb Walsh introduced us to the concept of a Wal-Mart supermercado, ... More >>
Blogs
June 15, 2009
Batter Blaster: Against God and Nature?
Photos by Nikki MetzgarFirst, there was whipped cream. Then, there was cheese. Now, it's pancake (or waffle) batter being sprayed out of aerosol cans. God-fearing people everywhere are trembling as technology pushes us ever closer to experiencing breakfast as nature never intended. We tried Batter ... More >>
Blogs
June 19, 2009
Kimchee at Super H Mart
Photos by Nikki MetzgarThere's something luxurious about the banchan, or side dishes, that come with Korean meals. Before dinner has even begun, the table is already full of food -- ten different little dishes -- and everyone gets their own fried fish. Of course, the most recognizable dish is the ki ... More >>
Blogs
June 19, 2009
This Week In Deliciousness
The proper presentation for mat kimchee should mirror as closely as possible the appearance of an exploded chicken.Welcome back once again to the weekly round-up at Eating Our Words, where we've found a way to put gravy on pretty much everything (you just have to tell people it's "some kinda sauce") ... More >>
Blogs
June 26, 2009
Aladdin's Genie in a Platter
Photo by Nikki MetzgarEating ice cream from a pink spoon makes it taste better. And food on a platter is better than food on a plate. The "Genie in a Platter" ($11.99) at Aladdin Mediterranean Cuisine is a vegetarian feast. The contents vary a little from visit to visit, but there are always rough ... More >>
Blogs
July 1, 2009
Houston Vegans Come Out of Hiding
Photos by Nikki MetzgarBetween June 20 and 28, cities across the world held vegan bake sales to raise money for charities and show everyone that vegan food can be delicious too. The second task was probably more challenging. It's safe to say that no non-vegan has ever tasted food that doesn't use ... More >>
Blogs
July 17, 2009
This Week In Deliciousness
Photo by J.C. ReidBAM! Goddamn peanut butter and bacon burger IN YOUR FACE. We're through the looking glass here, people!Welcome back to the weekly round-up of our food blog, Eating Our Words, where the beef isn't jerky but a couple of the maitre-d's are. Robb Walsh started us off this week with a v ... More >>
Blogs
July 24, 2009
This Week In Deliciousness
Ray's Franks' Freddy Krueger will haunt your dreams. But in a good way. Welcome back to the weekly round-up here at Eating Our Words, where we have gravy on tap. To start off with, Mike Giglio out-spent Robb Walsh $13 to $7, because Mike is a fancy man of top-shelf tastes. He seemed impressed b ... More >>
Blogs
July 31, 2009
This Week in Deliciousness
The veggie sandwich at Bowl, which is disappointingly served on a Plate.Welcome back to the weekly round-up here at Eating Our Words, where we're such food dorks, every time one of us gets sunburned the rest of us giggle about the Maillard reaction.To start the week off, J.C. Reid handed o ... More >>
Blogs
August 6, 2009
Amarillo's Big Texan Steak Ranch
Photos by Nikki MetzgarHaving seen the steak challenge at Amarillo's Big Texan on television, I had to drop by the restaurant when I swung through West Texas. For the unacquainted, the challenge touted on billboards hundreds of miles away requires you to eat a 72-ounce steak, a baked potato, ... More >>
Blogs
August 14, 2009
This Week In Deliciousness
In the mythical land of Awesomevania, burritos are used as currency, and having two or more stents in your heart is a sign of great personal wealth.Welcome back to Eating Our Words' weekly roundup, where we use meat loaf as the bread in our sandwiches. Hey, if we're not supposed to do that ... More >>
Blogs
August 21, 2009
This Week in Deliciousness
Pork bellies galore. They plump when you cook and/or tickle them.Welcome back to Eating Our Words' weekly roundup, where we've already picked all those wonderful little brown rye chips out of the Gardetto's. This week started off with a story from another dimension: Conservatives are applaudi ... More >>
Blogs
August 27, 2009
Houston's Top 5 Macaroons
The macaroon is a sort of existentially confused food. In France, a macaroon is a colorful cookie sandwich. In the U.S., we generally think of coconut macaroons first, but they are often made with nuts as well. Rumor (or Wikipedia) has it that in Australia, macaroons often have a jam filling - so je ... More >>
Blogs
August 28, 2009
This Week in Deliciousness
Runnin' down a dream.Welcome back to Eating Our Words' weekly round-up, where each table has salt, pepper, sugar packets, and a Super Soaker full of chile con queso. J.C. Reid kicked off our week with a long-overdue investigation into Tex Chick, Houston's only Puerto Rican restaurant. It's a ... More >>
Blogs
September 3, 2009
Feasting at Arco Seafood Restaurant
Photos by Nikki MetzgarPeking duck with white buns, shredded green onions and plum sauceWith his drink- and food-induced gout, King Henry VIII was a master of feasting. Sure, we overeat in the 21st century, but do we feast? Feasting involves multiple courses, a big table, and some grandiosity ... More >>
Blogs
September 11, 2009
This Week in Deliciousness
"Oh God. I ordered eggs AND bacon, not eggs OF bacon. This is... actually, this is SO MUCH BETTER." Welcome back to the weekly roundup here at Eating Our Words, where, after years of therapy, we've at last learned not to hate ourselves for dipping our fries into our shakes. After Sarah Rufka' ... More >>
Blogs
September 18, 2009
This Week in Deliciousness
The sandwich mesmerizes you with its exotic accent and mysterious foreign spices. Surrender to the sandwich.Welcome back to the weekly roundup here at Eating Our Words, where we've already started marinating the turducken. After E. Ting's N. Formative chat with Elouise Jones of Ouisie's Tabl ... More >>
Blogs
October 2, 2009
This Week in Deliciousness
Golden-brown is the proper tone for any loaf of sourdough / Hollywood starlet.Welcome back to the weekly roundup here at Eating Our Words, where today we're bitterly sniffling at the fact that everyone else from the office is at the Austin City Limits festival. It's cool! There's lots of fun ... More >>
Blogs
October 9, 2009
This Week In Deliciousness
Hopia baboy is a lard-based Filipino pastry, not the name of the new Sigur Ros album.Welcome back to Eating Our Words' weekly round-up, where we separate the wheat from the chaff and then have Robb Walsh make us a bitchin' spiced blackberry chaffshake. We started off the week with some gou ... More >>
Blogs
October 23, 2009
This Week In Deliciousness
Liven up your Halloween parties this year with some carne asada con silly string. Welcome back to the weekly roundup here at Eating Our Words, where we defiantly eat summer sausage in the winter and we don't care who knows it. We kicked off this week at a sort of cookout triathlon with a plot ... More >>
Blogs
October 30, 2009
This Week In Deliciousness
MEATSPLOSION! Welcome back to the weekly roundup here at Eating Our Words, where we've finally secured the patent on sourdough incense. This week started off with a bang, when Greenway Barista slammed the Luling City Market on Richmond, which is actually unaffiliated with the actual market in ... More >>
Blogs
March 30, 2011
Sampler Plate: This Week in Food Blogs
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. Chili Bob's Houston Eats: "Bissonnet is one of our great food streets with a ve ... More >>
Blogs
September 14, 2011
Tasting Notes: This Week in Wine Blogs
Another Wine Blog: "Don't be a Wine Spectator," writes Amy Corron Power this week on the blog she co-authors with her husband Joe. Amy and Joe often express their skepticism when it comes to wine reviews and wine blogging, and Amy offers some good advice in this post: "The best way to tell ... More >>
Blogs
October 19, 2011
Tasting Notes: This Week in Wine Blogs
Vintage Texas: Ask any wine lover or wine professional and they'll tell you the very same thing: The greatest thing about wine is how it brings folks together. And that's exactly what happened when former All-American football player and NFL veteran Alphonse Daotson called up Russ Kane, the ... More >>