Feasting Never Stops
Seth turned me on to Feasting Never Stops. I think I’ve looked through all the archives 2 or 3 times today. Beautiful website, amazing photos, totally “I want to go to there.”
Recipe Crypt: The Nightwood Tot
On a recent brunch trip to Lula’s sister restaurant Nightwood, we discovered one of the simplest, most addictive incarnations of the potato we’ve ever experienced: the Nightwood Tater Tot.
So what makes these things so good? They’re crunchy (but not too crunchy). They’re fried. There’s nooks and crannies where coarse sea salt is hiding. And then you bite into it. The inside is soft like mashed potatoes. But not cold or weird. Just right. It’s really like hashbrowns in a ball. Pretty far removed from what I would have called a “tater tot”…but whatever. I had to figure out how to make these.
Cut to the same afternoon: A recipe for home made tater tots.
Chickenless (or not-chickenless) Chicken Pot Pie
Our dear friend and cooking muse Keighty has cobbled together this gracefully crude (we mean that in a good way) pot pie recipe. We cheated (or didn’t cheat?) and added some chicken we had leftover from a roast. The creamy potatoes with parsnips and carrots + crispy cheddar/chive biscuit topping is amazing.
Follow Us
When a blog announces proudly that it finally “has a twitter” – as if they accomplished some sort of feat – I usually become extremely cynical of said blog. It’s expected these days – which is probably why we didn’t even bother thinking about it a year ago.
But that was then and this is now. Like making your first pot of ramen on a hotplate in your freshman dorm, we proudly serve you the new @FoodCrypt.
Picture grabbed from here.
2009: The leftovers
Food Crypt is still just a little dude with only six months under its belt. I’m glad ya’ll have been sticking with us as we figure out what exactly blogging about food means to us. It seems like there have been a million countless (and awesome) food blogs popping up since we started. There were definitely a few times when we worked on an ambitious meal or concoction only to see it blogged with great detail somewhere else – but that’s never stopped us! I think it’s fair to say that we cooked and thought about the cooking and eating of food more than ever this year. Maybe next year we’ll figure out why exactly that was, but for now we have all these leftovers to deal with.
After the jump, 2009 in photos: incomplete and out of context.
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