I had to stop fighting it. I had two food blogs, Funky Brown Foodie and Erin Joy, both of which have been hacked and destroyed. I tried so hard to separate my love of cooking from my beauty blog, but the struggle has ended. The Scandalous Beauty weekend edition will feature my culinary adventures, as well as whatever else is happening in life.
My honey took his favorite girls out to dinner this weekend. In my attempt to upgrade myself and eat foods from other cultures, we ventured to Shin Chon Garden in Ellicott City. Reviews stated it was an awesome place to go, newly renovated, very authentic, super tasty. We had two options, grill or barbecue. We took the grill option, but we probably should have taken the bbq route. The only Korean meal I’ve ever had is fried chicken, and oh boy, it’s incredible.
8801 Baltimore Natl Pike # 27
Ellicott City, MD 21043-4108
Onion Dip was the first thing that I was excited to try at Woodberry Kitchen. I wouldn’t say that it was basic, but I don’t know that it tasted better than something out of a can at Safeway. The fresh warm chips did make it taste better. For $3, I wasn’t complaining.
Can you see the bread basket in the upper right corner? I’ve been thinking about that box of doughy goodness since I took the first bite. Crunchy on the outside, chewy on the inside. I couldn’t get enough.
The Woodberry Kitchen
2010 Clipper Park Road
Baltimore, MD 21211
Last weekend, I spent my days in New York eating. No shopping. No dancing. No sightseeing. Just eating….and drinking. The highlight of my trip was brunch at Harry’s Italian in the financial district. Delicious bread (my fave), unlimited mimosas, and the entrees above. I ordered the tomato, spinach and onion (I believe) frittata. [The brunch menu isn't on the website yet, so I can't refer back.] Amy, my partner in crime that day, ordered the arugula, prosciutto and parmesan pizette.
It’s definitely the best Italian I’ve ever had. Every bite was fresh and wasn’t over-seasoned. I wanted to come back for dinner (which looked insanely good), but we ran out of time. I’m never in the financial district when I’m in NYC. I will be sure to go back. That’s a promise!
2 Gold Street
New York, NY 10038
Tel: (212) 747-0797
Chicken Out Rotisserie is that spot that sells flavorful, healthy-ish comfort food. I have a major food dilemma, especially now that I’m documenting my eating. I love to stick to the same great stuff, because I know I’ll be happy.
Above is my usual, A quarter dark meat with sweet potatoes, spinach and a biscuit. Oh, and a coke. It’s not the most savory meal ever, but it definitely hits the spot.
My co-worker Airic had been raving over Baltimore’s famous Woodberry Kitchen for weeks. He told me that it was all farm fresh, local, never frozen…and exclusive. So exclusive that we had to plan out our entire day to get there exactly when it opened.
After scouring the menu, I chose the BLT salad was my entree. I am a major salad lover, but a complete punk when it comes to certain foods. The BLT salad looked like it was right up my alley. It was purely euphoric. I now know what a real tomato tastes like. The flavor was so intense, something I had never experienced before. The bacon was thick, chewy and definitely not out of a package.
The croutons were light but full of bready flavor. They weren’t over seasoned in the least. By the way, there’s a hidden bit of fresh butter under the pile. It’s the perfect finishing touch. The salad was so good that I couldn’t stop thinking about it for days. Days, I tell you. One salad wasn’t enough to fill me up, so for $10, I was definitely paying for quality, not quantity.
If you are within a few hours of Baltimore, you have no choice but to check out Woodberry Kitchen!
2010 Clipper Park Road, No. 126
Baltimore, MD 21211
After a day at work, I was in the mood for a snack. A dippy snack. (We had no dip, however.) We had a basket of potatoes that are a few days shy of rotting, so I put them to use. I had 2 baked potatoes already this week, and chips were today’s snack du jour.
I cut the potatoes using one side of my cheese grater. I put each slice on a bed of paper towels to absorb some of the liquid. I figured that excess water might work against me and the deep frying process.
The oil needs to be hot. Really hot. Otherwise, your chips will be more like flat, soft hash browns. After they cooked for about 3 minutes, I put them in a bowl lined in paper towels and salted them. Yum. They were gone in 4 minutes flat.