what are everyone’s favorite hidden gem spots around here? You know the little hole in the wall, nothing-burger looking, mom and Pop shop type place that has 0 atmosphere but incredible food.
my faves in this category are spicy pie, las vegas cantina and pho #1. what are the others?
edited to add 5th and steaks. my one visit there was even better than cheesesteak & co.
bagels, tomatoes, lettuce from the farmers market. added tilamook cream cheese and onions at home.
I had a scrub daddy, but it’s torn to shreds. I had a grill rescue, but it’s flat AF now. Does anyone have a good grill cleaning brush recommendation that will not leave metal shards behind and will also last through some vigorous scrubbing?
In the mood for runny eggs over enchiladas or chilaquiles or something like that this weekend. Any spots around HOCO/MOCO that come to mind, preferably a long lingery type spot with good drinks?
just kind of threw together by what I had in the fridge. ham, Cooper sharp, thousand Island, pico de gallo, pickled onions, lettuce.
Catonsville, Md. cooper sharp, onions, cherry peppers, seeded roll.
Looking for one with excellent cheese, fresh lettuce, homemade dressing. So far I've tried:
- Fish Head Cantina (solid)
- Caffe di Roma (decent)
- Three Brothers (fine)
- Matthew's 1600 (meh)
Anyone have a great one in Catonsville to recommend?
been watching a show called Kingdom on Amazon Prime about an MMA gym in Venice Beach. Similar gritty Socal vibe to AK with some other themes in common (family, crime, sex drugs etc.) AK lovers should queue it up next!
i’ve been failing my ass off at homemade pizza for years now.
Finally caved and bought two round pizza pans to help me with shaping the dough, and it was so helpful to just be able to plop the dough down and smoosh it around into a circle following the shape of the pan.
then I stuck the pan straight onto a preheated stone, because launching from the peel to the stone has always been a major point of failure for me in the past.
after about 10 minutes, the top looked great, but the bottom was still pretty raw, so I preheated a really large skillet on high, dropped the pizza in the skillet and covered it for 6 more minutes. that got the undercarriage cooked nicely.!
Main question I have for this group is how to get the crust to stay airy and bubbly? As you can see from my profile shot, it’s a little bit dense. Feedback welcome, just so glad I actually made a pizza..
the tropean onion growing right by the sea in italy. any of yall tried this bad boy???
does anyone know of a bar or liquor store that sells shiner bock and shiner seasonal? especially looking for draft but will buy bottles.
DM me if you lost a ring at the westchester community center pickleball court today!