Culinary clairvoyance! January 15
Longtime readers (ok, co-bloggers) may remember me rhapsodizing last April about guanciale. Actually, any regular game night attendee has probably heard a thing or two about it from me, as it is so delicious that I went out of my way to order a slab online. Without a doubt, one of the most delicious things ever (though I definitely need to figure out how they made it at Obelisk, as my home prepped version did not delight to the same degree). Well, with a tip of my hat to Anthony, I’d just like to show you that my tastes are trendsetting! The (I’ll say) influential Washingtonian food bloggers agree, pork jowl is so HOT for 2008! Stay tuned, kids, and I’ll tell you what weird deliciousness I like this year, so that you can see it in restaurants next year.
Bobby McObvious Jan 16
Here is my foodie revolution pitch to you, MBG, and it may not be revolutionary, but it’s something I found was big up in the Northwest: Community Supported Agriculture.
Do you think the gentlefellows of Walbridge Castle might be game for splitting a farmshare in the coming year? I know there’s at least one place that delivers to Clarendon, and there might be more up in your area. From what I’ve seen a single share is probably more than enough to feed four vegetarians. Might even be enough for Tweeks and Vermonstrous to jump in too.
Here’s a place you can check out some of the options: http://www.localharvest.org
Matthew Barney Gumble Jan 16
V and I have talked about this many a time. Perhaps between the castle and the newly christened EMMChester, this is the year? We’ll discuss tonight.
Silverwood Jan 16
Fuck the Washingtonian, man, guanciale was the featured ingredient in an article on the front page of the NYT Style Section today.
“The Meat of the Matter in a Pasta Debate”
http://www.nytimes.com/2008/01/16/dining/16ital.html?_r=1&ref=style&oref=slogin
Matthew Barney Gumble Jan 17
Touche! So it turns out my guanciale came from Mario Batali’s dad! Crazy!