Hello. We’re from the internet. And we’ve come to help you cook.
We come, it should be said, from all corners of the internet. We are music reviewers and online organizers. Political pundits and network security experts. Health policy writers and programmers. But we are united by a shared recognition that all those things suck, and we’d much rather talk about food.
So this is where we’ll do it. Where we’ll offer recipes and review restaurants in DC. Where we’ll liveblog Top Chef and get all teary and lyrical over bacon. Where Texans will whine about how their barbecue is the one true barbecue and New Yorkers will complain that everything is better where they come from. Where we’ll try and build up a big enough audience that Le Creuset will beg us to accept this free set of cookware in the hopes that maybe, just maybe, we’ll deign to mention it.
Ahem. (No, seriously Le Creuset. We’ll totally plug your shit.)
This is the Internet Food Association, and we’re now serving.
Favorite Dishes: real pizza, real bagels, Nathan’s hot dogs and fries, sweet potato ravioli with butter sage sauce.
Edible Weaknesses: Cookie dough, extra crispy bacon.
Favorite D.C. restaurants: Al Crostini (but it’s no Al Di La), Radius (but it’s no Roma’s), The Regent Thai, Florida Avenue Grill.
Favorite Dish: Q.
Favorite Cooking Tools: Smoker, Chinese butcher knife, immersion blender.
Known Weaknesses: Gephardt’s chili powder, Mexican vanilla ice cream, red magick.
One Time I: smoked 300 lbs. of pork shoulder and one 75-lb. butchered pig.
D.C. Haunts: Hank’s Oyster Bar, 2 Amys, Thai X-ing.
Day Job: Wonk writer guy. See here.
Hometown: Irvine, California.
Kitchen essentials: You’re nothing without your knife. Also, Ben Miller, who can reach the really high shelf.
Food crushes: Salmon nigiri. Chocolate chip cookies.
Special Cooking Power: Kung pao!
DC Favorites: 2 Amys, Kotobuki.
Day job: Ed wonk (shameless link promotion here). Being tall.
Hometown: Baltimore, Maryland. Crabcakes and football, hon.
Favorite Cooking Equipment: Weber Charcoal Grill, Cuisinart Food Processor, and a nice hot pan.
Cooking motto: If it’s not complicated, at least I can make it spicy.
My ideal kitchen would have: High countertops. It’s time to cater to the vertically unchallenged!
D.C. Favorites: Cafe Atlantico, Rasika.
Day job: Health Policy Wonk.
Hometown: Kansas City BBQ fo eva’!!!
Favorite Kitchen Weapon: A good, large, sharp knife
Cooking Motto: It’s ok if it doesn’t work, but figure out why it failed.
Place in D.C. that never disappoints: Cork.
Least Favorite Food: Canned Tuna.
Favorite thing to cook: I’ll try anything once.
Getting my PhD
Current Location: Portland, Oregon.
Favorite Wine: A good New Zealand Sauvignon Blanc reminds me of fresh-cut grass, and the fact that I’ve never operated a lawnmower in my life.
Culinary aspirations: To make a real deal, true blue, balls-to-the-wall cassoulet at least once in my life.
Qualified to Comment on the Authenticity Of: Tex-Mex, guacamole, and how incredibly delicious Texas brisket is. What’s the big fuss about pizza and bagels, anyway?