Posts Tagged Joel DiPippa
Little Rock’s food scene is at an all-time high. With it, comes an increase in writing on blogs, publications and social media. This is a good thing. These insights and opinions get people talking, helping lead to a stronger food community. The Little Rock Food Blogger Round-Up grabs links from a variety of sources throughout the city, putting them all in one post for your reading pleasure. So, let’s get to it.
It’s Travel Week over on Rock City Eats. Resident writer Daniel Walker takes a look at his favorite place in the entire world … Dallas.
Here’s an area blog I bet you didn’t know about. It’s called Cook Book Wall, and it’s good!
Fancy Pants has a foodie tool review, so go on over there, check it out and enter to win. The contest closes on November 14th.
Arkansas Foodies really doesn’t like the Keurig 2.0.
Sync’s Stephanie Maxwell gives you the full rundown of this weekend’s Arkansas Cornbread Festival, which is now in its fourth year. There’s plenty of great info in the piece.
Food trucks going brick and mortar? Emily Van Zandt has the latest on some of your favorites.
It’s time to find Super 7 … at least I think so. Here’s my latest installment of The Dish. I check out the taqueria located near Barrow and Kanis.
Kat Robinson is down in Louisiana at Cajun Landing.
Check out this cocktail round-up from Joel DiPippa over at Southern Ash.
LR Foodcast takes a tour of Westrock Coffee.
Emily VZ’s in-depth article on chef Travis McConnell is food journalism at its finest. Definitely give it a read.
BTW…the pic above of strawberry cake has no tie to the post. I just love me some strawberry cake.
Little Rock’s food scene is at an all-time high. With it, comes an increase in writing on blogs, publications and social media. This is a good thing. These insights and opinions get people talking, helping lead to a stronger food community. The Around Town Round-Up grabs links from a variety of sources throughout the city, putting them all in one post for your reading pleasure. So, let’s get to it.
Joel DiPippa seems to be cocktail blogging more often. In a town largely devoid of such coverage, this is a good thing.
Daniel Walker’s Cheers and Jeers article has become one of the more popular food features in Little Rock.
Tie Dye Travels pays a visit to Bentonville.
I love me some Roasted Butternut Squash Soup with Fried Sage. Here’s a recipe from Delicious Life.
Speaking of recipes, Michael Roberts is making some gratin de pommes de terre et saucisson.
Lovers of brunch, rejoice! One Eleven now has you covered.
Emily Van Zandt gets you caught up on what’s going down over at the Heritage Grille.
Here’s some Bonta Toscana Lasagna from Little Rock Foodcast.
I paid a lunchtime visit to a Little Rock institution … The Faded Rose in the Riverdale area. Read about how the meal went.
How did things turn out for this year’s AHA Culinary Classic? Check in with Fancy Pants Foodie for a complete listing of the winners.
We are constantly on the prowl for cool products!
When big-time Little Rock foodie Steve Shuler invites you over for a dinner party, you just say yes and worry about babysitter logistics at a later time. He can flat out cook and I’m not about to miss out on his latest culinary creations, especially when they’re paired with Joel DiPippa’s libations.
So…what did Steve have in store for us last Friday night? Deep. fried. turkey.
Steve is the proud owner of the Waring Digital Rotisserie Turkey Fryer, and before he instructs others at Williams-Sonoma on how to use the apparatus, he decided to test it out on some friends.
Gone are the days of setting up the turkey fryer in the driveway. No longer must you lower the bird in a vat of bubbling grease and sprint away, all the time praying your buddy doesn’t have to bust out the fire extinguisher.
This fairly compact turkey fryer sits right on your kitchen counter, doesn’t seem to splash oil (if used properly), and isn’t as noisy as one might expect. The best part … unlike traditional fryers, the Waring rotates the bird in a bath of 375-degree oil, allowing the turkey to come up for air during half the cooking process. Watching it is absolutely mesmerizing.
The end result … a beautiful and deliciously juicy turkey that will certainly impress your guests. Heck, even the breast meat was as moist as I’ve ever had it. And because the temperature was digitally-set, the consistent fry-job locked out the grease.
The Waring isn’t cheap, but if you take pride in making that perfect turkey, it’s well worth the investment.
Special thanks to Steve and Jen for having us over!