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  • Article

    Are You a Geek? Like to Drink? Think You Know More Than Us?

    For those not in the know, Geeks Who Drink is based out of Denver and hosts weekly pub trivia tournaments across the country. In Houston, GWD hosts pub trivia at Little Woodrow's in Rice Village on Tuesdays at 8 p.m., at Little Woodrow's in Midtown o...

    @ Eating Our Words by Katharine Shilcutt on January 6, 2010 @ 4:15 pm
  • Article

    My Organic Dirt Patch: Cloudy and Cold with a Chance of Frozen Lettuce?

    Then I heard the weather forecast. What are the odds my lettuce sprouts are going to survive a three-day hard freeze? Any suggestions from the gardening experts? Do I cover the bed with warm blankets? Water more or water less? Or do I go buy more see...

    @ Eating Our Words by Robb Walsh on January 6, 2010 @ 3:30 pm
  • Article

    Jungle Caf and Patisserie Re-Opens

    We picked up an emeraude made from pistachio, almond meal, coconut and milk chocolate. Jungle is known for looking down upon too-sweet desserts, and this cake was in line with the other selections. The only issue we have ever had with Jungle is that ...

    @ Eating Our Words by Greenway Barista on January 6, 2010 @ 3:00 pm
  • Article

    Top 9 Houston Restaurant Closings of the Decade

    The Pig Stand, one of Houston's lost restaurants. Read about nine more of the most important restaurant closings of the decade below. 1. Maxim's Maxim's closed in January 2001. It was possibly the most influential restaurant in Houston's culinary ...

    @ Eating Our Words by Robb Walsh on January 6, 2010 @ 2:00 pm
  • Article

    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. The Wynk: Melissa shows off a...

    @ Eating Our Words by Katharine Shilcutt on January 6, 2010 @ 1:00 pm
  • Article

    Wine of the Week - Phoenicia Specialty Foods

    Trying not to get distracted by the warm, homemade pita conveyer belt, we headed to the small wine section. The size was not what surprised us. What surprised us were the unusual wine regions featured in their collection - Armenia, Slovenia, Georgia,...

    @ Eating Our Words by Jane Catherine Collins on January 6, 2010 @ 12:00 pm
  • Article

    $13 at Raja Sweets

    What $13 gets you: A double helping of chick peas, rice, a salad, a sack of stellar samosas, pakoras and a lot of leftovers. After some underwhelming cafeteria food for lunch and a long day, we decided it was time to treat ourselves with a sack of h...

    @ Eating Our Words by Becky Means on January 6, 2010 @ 11:00 am
  • Article

    Visiting Finca Santa Rita

    The tour of the farm and the philosophy of the growers shows what goes into just one cup of coffee. The passion of Jose Antonio Salaverria in the production quality and standards of processing on this farm are astounding. We want to meet him in perso...

    @ Eating Our Words by Greenway Barista on January 6, 2010 @ 10:00 am
  • Article

    Stirred and Shaken: Rebels Honky Tonk's Mother-Effer

    At Rebels Honky Tonk (5002 Washington, 713-862-7172), the classics are relegated to the bathroom. The record jackets mounted on the men's-room wall feature the likes of Willie Nelson and Marty Robbins, but on a recent Wednesday night a couple KILT-FM...

    @ Eating Our Words by Glenn Livet on January 6, 2010 @ 8:00 am
  • Article

    Cheese Berry Asian Pizza

    The cheese and kimchee tasted okay together -- it was the sweet hot tomato sauce squirted over the top that put us off a little. If Cheese Berry uses a squiggle of Sriracha instead of the sweet stuff next time, we will be very happy. ...

    @ Eating Our Words by Robb Walsh on January 5, 2010 @ 4:30 pm
  • Article

    2010: Year of the Meatball?

    So I Googled meatballs when I got home and found out he was right. Bon Appetitcalled meatballs the Dish of the Year in 2009. "Easy to make and incredibly satisfying, meatballs are bouncing back," read the copy. Food & Wine wrote a lot about meatball...

    @ Eating Our Words by Robb Walsh on January 5, 2010 @ 4:00 pm
  • Article

    Kombucha Kleanse

    So what is so special about this fermented tea-like drink that made us shell out about $3.50 a bottle? Some call it a miracle elixir. Some just call it a super food. Either way, it tastes pretty rough, so it must be good for us. It sounds like so...

    @ Eating Our Words by Jane Catherine Collins on January 5, 2010 @ 3:30 pm
  • Article

    The Shameless Chef: Starch Cassidy and the Hamdance Kid

    What do the Shameless Chef and a lonely college freshman girl with a hot roommate have in common? When we get bored and curious, we tend to experiment. So it came to be while I was rooting through my pantry this morning for some kind of unique breakf...

    @ Eating Our Words by John Seaborn Gray on January 5, 2010 @ 3:00 pm
  • Article

    The Mysteries of Lucky Burger

    But the shop -- with its thin lunch counter facing an unremarkable stretch of Richmond and a clump of tables to the side -- can have any shape it wants. The food is what matters, and it's pretty good. To be honest, the first time we stopped by (to g...

    @ Eating Our Words by Mike Morris on January 5, 2010 @ 2:00 pm
  • Article

    A Post-Christmas Miracle

    The show was intimate, the venue cozy, the food a nice blend of down-home and nouvelle...but the coffee. We were so impressed, we bought a bag to take home. As it turned out, we had a summer-long commute to The Woodlands and its environs, allowing us...

    @ Eating Our Words by Lee Riner on January 5, 2010 @ 1:00 pm
  • Article

    How To Make The Perfect: Cornbread

    Creamy cornbread with purple hull peas and grilled frog legs (peas and legs optional). ? Cornbread is that most essential and vital of Southern staples: eaten as a meal on its own or as an accompaniment to a greater spread, eaten as a savory dish ...

    @ Eating Our Words by Katharine Shilcutt on January 5, 2010 @ 12:00 pm
  • Article

    Chef Chat, Part 2: Adam Puskorius of Polo's

    Eating Our Words: What influences your choice of menu at Polo's? Adam Puskorius: New American cuisine is the opportunity for young chefs to express themselves. Mediterranean -- I am half Greek -- local produce, and contemporary Italian are my strong...

    @ Eating Our Words by Greenway Barista on January 5, 2010 @ 11:00 am
  • Article

    Michelle Obama on Iron Chef

    The White House garden reportedly produced about 80 pounds of vegetables, and some of the lettuce was used in salads at the state dinner honoring the president of India. The White House garden became a target of chemical-industry flacks and right-win...

    @ Eating Our Words by Robb Walsh on January 5, 2010 @ 10:00 am
  • Article

    Where Are We Drinking?

    Cathedral-like ceilings. A calm, cool bar. Memories of days gone by haunt this historic location; fitting, since the bar itself is now only a memory these days, too. Take a trip down memory lane and see if you can remember this erstwhile pub. ...

    @ Eating Our Words by Katharine Shilcutt on January 5, 2010 @ 8:00 am
  • Article

    Funnel Cake Sticks at Burger King

    We never fall prey to fast food commercials and their new twists on old dishes, but...we saw the ad for funnel cake sticks at Burger King, and our munchie-having stoner inner child awoke inside us. We just had to have them. We know, we know...What ca...

    @ Eating Our Words by Jason Kerr on January 4, 2010 @ 5:30 pm
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