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.
29-95: Former EOW blogger J.C. Reid has a nice piece on the subtleties and idiosyncrasies of Turkish cuisine, the cousin to the more mainstream Middle Eastern cuisines with which many Houstonians are more familiar. Sadly, no love for my favorite Turkish dish, manti, but you can still try some for yourself every Sunday at Istanbul Grill.
Dude, You Going To Eat That? Dr. Ricky's latest post brings up an interesting -- as always -- point about diabetics and restaurants: While many restaurants these days go out of their way to accommodate vegetarians, it's increasingly difficult to find any that cater to diabetics. Why is that?
Guns and Tacos: Jay says it best himself in this post: "If you're interested in cooking lamb (borrego) or goat (cabrito) in an underground firepit, I came across this video that shows you how the real vaqueros do it in Hidalgo."
Fight Stupidization: I somehow missed this when it was first posted, but local playwright (and, now, local hero) Crystal Jackson made a smoked bacon explosion over the holidays, documenting it step-by-step along the way. Lady, we all salute you.
CultureMap: Last but not least, want to throw some money away? CultureMap reports that Andrew and Doyle Adams -- the brothers behind the original Corkscrew wine bar on Washington -- are looking for investors in the Corkscrew sequel they're planning for the Heights. Give the Adams brothers your hard-earned money so they can irrationally close this new wine bar and instead open a bizarre eco-cocktail concept that fails miserably and gets turned into the douchiest -- and I do mean douchiest -- bar to date on Washington: Privilege. IT'S A WIN-WIN ALL AROUND.
Get the Dining Newsletter
The week's top local food news and events, plus interviews with chefs and restaurant owners, dining tips, and a peek at our print review.