You Say Guanciale, I Say Delicious: This Week In Fatness
Well. Here we go. Hope your tree and other decorations are taken down and put away. The "New Year" is quickly becoming the plain old month of January. We've got a lot of eating to do. And we're starting with burgers.
Flickr This is what pig cheeks look like when they are turned into delicious.
Alice Laussade and I both tackled Stackhouse this week. And we both liked it, too. The Cheap Bastard used her column to lobby that eggs be used as a topping for everything, and I was just happy to find another burger that doesn't suck. I think I'm good on burgers for a while, though.
You guys like football? We'll be talking about it a little on Mondays as our playoff food party takes shape. Have you picked your team? Maybe Chicago will make it and we can whip up sandwiches that look like this.
Tim Byres is off to Washington D.C.. He'll be cooking for five days at a molecular gastronomy restaurant called Rogue 24. I hope he eats here, and then figures out hot to bring delicious ramen back to Dallas
Outside of City of Ate, food news seems to be picking up everywhere.
On the Eats Blog, Leslie and I have started a discussion on pig face. Turns out that we arrived at different determinations on glorious guinciale. I think we can all agree, however, that food is best explored when menus accurately describe what you're eating.
Side Dish checks out the three local breweries that bless the Dallas beer scene. I've tried some Deep Ellum beer (hoppy!) but Peticolas and Lakewood are still on my to-do list.
And Entree Dallas has a sweet photo spread on the Bavarian Grill. That Schnitzel shot is making me seriously hungry. Maybe I should get out of here, go for a run and get ready to eat.
Enjoy your weekend. But don't forget about us. Next week we'll debate the merits of spicy foods (how hot is too hot?), find another killer sandwich and talk football eats.