BaltoZine Roundup: Eat & Drink Edition
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 res