This Week in Food Blogs: What Do Restaurants Do With Leftovers?

Diners don't like to think about it, but the truth is that reducing food waste is an important aspect of cost control in the food service industry. The "Where's My Gravy" blog gives us some perspective on, and examples of, how restaurants use leftovers to make another round of good dishes. It's pretty much the same thing as what most of us do at home, just on a bigger scale. There's some good advice from the industry here, too: don't keep leftovers longer than four days.

Just in case you're not sick of pumpkin yet, Brunch & Conversation has a way to use up any cans of pie mix you may still have on-hand: pumpkin popsicles! Who says you can't enjoy frozen treats in the winter?

The staff at Houstonia has put together a list of their favorite bars in the city, including 10 that they've selected as the best of the best. Their choices for top bars include Julep (1919 Washington), Camerata (1834 Westheimer) and Moving Sidewalk (306 Main).

Speaking of drinks, the Honesty Yum blog has not only a recipe for a Yuzu Sidecar (with gorgeous, step-by-step photos) but it's also promoting a giveaway. It's partnered with Umami Mart to giveaway a gold-plated bar set valued at $190. Visit the link for the recipe and instructions on how to enter. They'll choose a winner on December 9.

Eric Sandler at Culturemap Houston posted news you can use on your next late night out in the city. The original BB's Café in Montrose is moving to 24-hour service, possibly as soon as New Year's Eve. It will be a welcome post-barhop alternative to the usual 2:15 a.m. haunts of Whataburger, IHOP and 59 Diner and also fills a void left with the (possibly temporary) closing of Hollywood Vietnamese & Chinese.

Last, but not least, Houston Chronicle barbeque columnist J.C. Reid takes a look at the evolution of the Texas barbeque phenomenon. He's calling it "blockbuster barbeque," where people come to stand in long lines for a carefully crafted product, much as they would for a buzz-worthy film. It hasn't always been this way, but our love affair with barbeque shows no signs of abating.

That's it for this week. Keep those Houston food blog suggestions coming and we'll consider including them in a future post. To submit a link, click the author's name at the top of the page and send an email.

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Phaedra Cook
Contact: Phaedra Cook