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SNACK TIME: Chainsaw chat-n-chew, vegetarian riffing on Southwark's meaty menu, the gourmet shop of the future, mid-rare blondies, sniffing out the stinkers with Madame Fromage
The Web site for the award-winning alternative weekly, the Philadelphia City Paper.
SNACK TIME: Chainsaw chat-n-chew, vegetarian riffing on Southwark's meaty menu, the gourmet shop of the future, mid-rare blondies, sniffing out the stinkers with Madame Fromage
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| Phoodie.info |
| John "Chainsaw" Taus, rising star |
Every Wednesday, Meal Ticket pokes around the food blog world to see what's simmering.
-- Collin Flatt of Phoodie.info spends a few hours with John "Chainsaw" Taus, exec chef at the recently three-belled Snackbar. Find out from whence that tough nickname comes, where to find the best and possibly illegal kimchi and which common breakfast cereal terrifies him, all in Flatt's piece.
-- Messy and Picky re-create Southwark's "single, huge, 9" slab of delicious belly fat", otherwise known as smoked-and-barbecued pork belly with baked beans, wilted collards and Birchrun Hills Blue cheese sauce -- with Ray's Seitan.� They are also interested in vegan-izing the blue cheese sauce, so if you have any hints, get at 'em.
-- Ashley Primis profiles the next generation of corner store, pointing up the gourmet treats and staple items at Good Food Market and Green Aisle Grocery in The Restaurant Club.
-- That precocious� Foodie At Fifteen evangelizes home-cooked holiday gifts in his school paper, even sharing his recipe for mid-rare blondies with his Lower Merion mates.
-- If you haven't yet sniffed out Madame Fromage, get over to Tenaya's blog to� learn how to host a Raclette party in true Swiss style or properly appreciate some California Purple Haze, by the makers of the legendary Humboldt Fog.
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