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Showing posts from March, 2014

BaltoZine Roundup: Eat & Drink Edition

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The Baltozine Roundup is a regular feature wherein we take a look at what national periodicals are saying about Baltimore-area arts, events, people, and places. Be sure to pick up the magazines and read the full articles.

There are two regional recipes in America's Test Kitchen: Hometown Favorites.


Baltimore Pit Beef:
"Pit beef, Baltimore's signature sandwich, starts as a massive spice-rubbed beef roast that's grilled over a hot fire until it's thoroughly charred on the outside and a juicy medium0rare on the inside. Locals top the beef with sliced onion and plenty of tiger sauce (a horseradish-spiked mayonnaise), but what really sets apart pit beef is the salty, spicy, nearly blackened crust. ..." Authentic Fried Chicken And Gravy:
"... While other regions of the country rely on a thick buttermilk batter and a deep-fat fryer to deliver a crusty crunch, Maryland chicken is simply seasoned, floured, and shallow-fried. This cooking method results in crispy,…

Scott Wiener's Baltimore Pizza Crawl

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Recently, pizza expert Scott Wiener, author of Viva La Pizza: The Art Of The Pizza Box was at Atomic Books to give a great discussion of the history and art of pizza boxes as well as the pies that come in them.

While he was in town, he took a quick tour of some of Baltimore's pizza joints.

Scott, on his Scott's Pizza Tours blog, explains:
"I recently spent 24 hours in Baltimore while in town for an awesome book event at Atomic Books. I hit 6 different pizzerias ranging from hometown classics to late-night fallbacks and a couple in-between. Here’s my road report… Baltimore, you truly are one strange pizza town. ..." Be sure to read his full report.