July 19th, 2011
06:00 PM ET
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Go inside Gadsby's, an Arlington, Virginia tavern that has served down-to-earth fare like meatloaf and pork chops to presidents and visiting dignitaries since the 1790s.

Previously - Supper summit at Gadsby's - a D.C. stalwart

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Filed under: Classic • Restaurants


5@5 - Five sakes to try this summer
July 19th, 2011
05:00 PM ET
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5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.

Many an entry into the mysterious world of Japan's national drink involves a chant along the lines of "When I say 'sake,' you say 'bomb!'" - but there is oh-so much more to the millenniums-old libation than slamming it off a pair of chopsticks into a glass of beer.

So - let's start at the very beginning (a very good place to start): Sake is an alcoholic beverage brewed from fermented rice. And much wine and beer, sake comes in many varieties - it can be served hot or cold and taste dry or sweet depending on the type of rice used and the brewing process.

Want to learn more? Chef Akira Back of Yellowtail Japanese Restaurant & Lounge offers up his favorite summer sakes that you may have got too bombed too quickly to try last go-round.

Five Sakes To Try This Summer: Akira Back
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Filed under: 5@5 • Sip • Spirits • Think


Murdoch foe gets pie-orities messed up
July 19th, 2011
03:20 PM ET
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The Tweet above comes from baking advocate @jestei after a Rupert Murdoch protester pelted the embattled media mogul with a pie that turned out to be filled with shaving foam. Might he soon have a chance to experiment crafting a cake with a file filling?

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Filed under: Pie • Weird News


Notes from Zone 6b – letting failure bloom
July 19th, 2011
01:45 PM ET
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Eatocracy's Managing Editor Kat Kinsman attempts to vegetable garden on a roof deck in Brooklyn, NY in USDA Hardiness Zone 6b. Feel free to taunt, advise or encourage her efforts as this series progresses.

My edible loofah won't fruit, and there doesn't seem to be a darned thing I can do about it. For that matter, I can't stave off daikon bolt, keep my African Guinea Flint corn from slumping or save my white bush scallop squash from the indignity of slug consumption.

This is mostly my fault, and I have to live with it. I could have just laid down to drown in a deluge of Netflix-streamed episodes of Battlestar Galactica, taken up yogalates or just napped like a normal person, but no, not me. As a friend recently pointed out to me, I use any scrap of down time I have to assign myself an extra job.
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