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Monday, August 31, 2009 - 12:15:27
Whispers and Tweets.
Lots of news out here and there in the food world. One thing that caught my attention this morning was a Tweet from The House:
New All-American burger: House-made mustard, ketchup, and pickles on Boulevard bun with grass-fed beef, onions, etc. It's great.
To me, that begs the question -- is that a Boulevard Bread Company bun? Or another sort of bun housemade onsite? One thing that I have enjoyed about The House is the buns. And the housemade pickles? Hm.
Also on the Tweets... Cregeen's Irish Pub's new location opening up this fall in Jonesboro. Having lived up there before, I'm very surprised. The town has always been notoriously short of alcohol-permit holding restaurants. I assume it will be a private club?
Heard news from the food world? Here's a chance to share.
And remember... you can always follow Eat Arkansas on the Twittosphere.
Rising To The Occasion.
Like lots of folks, I've been cutting back a little here and there, cooking more and eating out less. This has given me the chance to tackle some stuff I haven't thought about in a while, like making chicken fried rice with fresh string beans and zucchini or a Quatro Formaggio cheese sauce to go over penne pasta with sauteed mushrooms and purple bell peppers and carmelized onions.
I've also rediscovered my bread machine. While it's easy to bribe the hubster into watching the girl child long enough to create a meal, finding the time to go through the steps of making fresh bread with a proto-toddler in the house is difficult. I've been diddling about with recipes and have come up with some that seem to be making the family quite happy. It's also given me a chance to play with some of the great flours I brought home from War Eagle Mill, especially the unbleached all purpose flour and the whole wheat flour. And, as I happily munch away on a freshly buttered slice this morning, I was wondering if y'all wanted to share some recipes today. Mine's on the jump -- seven grain and honey wheat bread. What's yours?
Friday, August 28, 2009 - 14:07:33
Lunch Break.
Helping in the fight against prostate cancer is just a dinner away. The Arkansas Prostate Cancer Foundation is working with several Arkansas restaurants on Dining For Dudes. On Friday the 25th of September, participating restaurants will donate a portion of their lunch sales to the fight. Restaurants in Little Rock, North Little Rock, Conway Fort Smith, Bryant and Fayetteville have already signed up. More information, including a list of participating restaurants, can be found here.
Tuesday, August 25, 2009 - 08:29:51
Smokey Meat and Tangy Sauce.
In this job (as you can imagine) I encounter a lot of barbecue. Most of it is pretty good. I’m fortunate enough to really be able to enjoy a good smoke on a quality piece of meat. I taste barbecue sauces like some folks taste wine… looking for notes and echoes, except I’m looking for spice and whether there’s honey or brown sugar in sauces rather than a peaty or mossy tone. And I’m always a sucker for a restaurant that has a BBQ meat filled baked potato. No, it’s not high cuisine, but it’s a favorite of mine.
Found all three in a little place in a small town in Arkansas this week. Good, smoky pulled beef; a tangy, honey-sweetened peppery sauce; and that sought-after potato. Found them all at a little place called Allen’s Barbecue and Grill in Gurdon, the little burg south of Arkadelphia on Highway 67. The building seems a lot neater than many of the shacks which serve as barbecue temples around this state. There’s a posting of The Ten Commandments in the window and photos of cheerleaders in frames inside. You know where you stand when you walk in.
The food, after the jump.
Monday, August 24, 2009 - 06:59:58
Arkansas Food?
I'm always willing to check out information that purports to be about Arkansas food; finding different examples here and there of what others consider to be our state cuisine is, well, interesting. So I come across this website, and see that there's really not anything listed ("current favorites" is apparently the best the site editor could do) in the short listings. But below, there are several items listed, along with menus. So I'm perusing them, and I find a couple of odd items. For instance, I've never heard of "Pecan Transparent Pie." "Corn Dodgers" -- is that a corn fritter or a character on the Disney Channell? Anyway, came across it and figured you might want to check it out, too.
Friday, August 21, 2009 - 12:18:45
Egging It On.
Nao over at GreenAR By The Day is at it again, teaching us how to preserve the produce that comes from our gardens (and from the Certified Arkansas Farmers Market). Check out her tips on freezing eggplant.
Got Something To Grind.
Took a perfect drive up to northwest Arkansas earlier this week, that culminated in a visit to War Eagle Mill. It’s an interesting operation with roots all the way back to 1832. This one’s not the original; in fact, four mills have stood where this one is today. But the water break has been here that long. The current building has been there since 1973.
Grist mills used to be the big way to grind your grain… of course, today we have all sorts of mechanical this-and-thats to take care of such things. Won’t find many grist mills operating today.
If you think about it, this is about as close as you can get to a product that makes everyone in the new food movements happy. Think about it -- the grain all comes from local farmers, which makes it pretty much a local food. The mill is powered by a water wheel -- a “green” energy. And there are no chemicals added, at the field or at the mill -- which makes it organic. Can’t get much better than that.
Oh, did I mention they had a restaurant? Bean Palace, on the jump.
Small Plates Event, Argenta Style.
A drinker's lament
Kebabs and Such.
Okra Win, Please.
Accessible Italian.
Hubbub for Hanaroo.
Don't Look, Ethel!
Serving Up Specials.
Lunchplate Land.
Weekend of Food.
Dinner's Still On.
Mean Beans.
Decadence on the Square.
Hungry Crowd.
Update: Bossa Nova
Sausage bar
Dinner Time.
Rind Time For A Summer Treat.
Wine, Wine Everywhere...
Foods We Grew Up On.
Time To Go Out Again...
Clean Eats.
Pepper Pickin' & Packin'.
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