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SNACK TIME: Classy eats and Chocolate Thunder at Tied House, Mr. Erace takes on Bangkok street grub, Phoodie says don't let the door hit you in the butt to Brasserie, resolution-blasting cheesy bread at Buca, and fermenting foods at home
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SNACK TIME: Classy eats and Chocolate Thunder at Tied House, Mr. Erace takes on Bangkok street grub, Phoodie says don't let the door hit you in the butt to Brasserie, resolution-blasting cheesy bread at Buca, and fermenting foods at home
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| Fairmount gastropub Tied House, on UWISHUNU |
| uwishunu.com |
Every Wednesday, Meal Ticket pokes around the food blog world to see what's simmering.
- Alex Irwin of UWISHUNU checks out new-ish Fairmount gastropub Tied House, which is the only place in Philly to sip the General Lafayette Inn and Brewery's signature microbrews. Irwin gives the thumbs up to his chicken sandwich with a "classy tapenade" and raves about the tempting Chocolate Thunder Porter.
- Adam Erace of Blogalicious has packed his bags and his Tums for a 10-day trip to Thailand. Elephant trekking to hidden waterfalls and fireball Bangkok street food should give Adam plenty of material for upcoming posts, given he survives the phrik khil nuu, or tiny, totally nuclear "mouse dropping chilies."
-Phoodie.info eulogizes Brasserie Perrier by branding owner Georges Perrier a "Philebrity and hardcore assface" and predicting the imminent demise of Perrier's Wayne restaurant, Georges'. Can't comment on those assertions, but giving the staff a little notice that the restaurant was closing would have been considerate. Adieu, Brasserie.
-Helen Rosner of the MenuPages blog reports that Italian red sauce chain Buca di Beppo has been purchased by the group behind Planet Hollywood. Fearing for her beloved, cheese-covered Buca garlic bread, she got in touch with the head honchos, who not only assured her that the cheesy basket wouldn't change, but sent her the top-secret recipe.
-Scott and Marisa of Fork You! take viewers on a whirlwind introduction to fermenting foods at home with Scott of Zukay Live Foods. Zukay teaches us why we should mash the snot out of our daikon for the best bacterial penetration, how to prepare for the serious stink of fermentation and why live foods are better for both taste and health.
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