MORE

This Week In Food Blogs

It's getting to be bun bo hue weather. Grab some at Bun Bo Hue Duc Chuong, as seen in this photo from the Houston Press Flickr pool.
It's getting to be bun bo hue weather. Grab some at Bun Bo Hue Duc Chuong, as seen in this photo from the Houston Press Flickr pool.
Photo by Michael Shum

29-95: This week, take a trip out to Marfa with J.C. Reid, who heads to far west Texas in search of a Tex-Mex item rarely found this far east. What is it? The "elusive flat enchilada," which sees tortillas and cheese stacked lasagna style and then baked before being topped with a fried egg. Looking forward to some enterprising Houston restaurant putting this on the menu in 3...2...1...

CultureMap: In a counterpoint of sorts to the discussion over Alison Cook's recent "unmasking" by Eater Houston, food writer Teresa Gubbins writes about why she believes anonymity in a restaurant critic is still important -- "unachievable and old-school as it may be."

H-Town Chow Down: Chefs Daniel Boulud and Thomas Keller were in town recently, but while Keller's name is pretty straightforward, many people were tripping over the pronunciation of French chef Boulud's first and last name. (Hint: It's dan-YELL bo-LOO.) That's where Albert Nurick's handy guide to Chef Name Pronunciation comes in. Trust me; Joachim Splichal's name alone is a trip.

Dude, You Going to Eat That?: Dr. Ricky gives us a primer on how acid is used to "cook" food -- whether it be citrus juice in a ceviche or vinegar in a kinilaw -- and whether or not this chemical process really constitutes cooking as we know it, which traditionally involves the application of heat.

Hank On Food: I've heard both good and bad things about the new Harvest Live Grille on Fountain View (which took over the Old Heidelberg spot earlier this year), and I've even had my own below-average experience there -- which is why I haven't been too eager to return. Fortunately, Hank had a better visit when he stopped by recently, so perhaps it's time to give Harvest another shot.

Robb Walsh: Wrapping up a cool week (weather-wise) with some heat, Robb Walsh gets a tutorial from his gardening guru -- Jim Sherman -- on how to pick your own peppers and make your own Tabasco sauce at home.



Follow Eating Our Words on Facebook and on Twitter @EatingOurWords


Sponsor Content

Newsletters

All-access pass to top stories, events and offers around town.

Sign Up >

No Thanks!

Remind Me Later >