Getting Nosh'd

Between foursquare, Yelp, and Urbanspoon, there is no shortage of restaurant review apps out there.

But then there's Nosh. The premise of Nosh is to provide answers to that question we all ask our waiters in new and sometimes even familiar establishments: "What's good here?" I learned about Nosh back at the International Food Blogger Conference, but I've just started using it the last week or so.

Rather than post comments and critiques of the entire restaurant, with Nosh you review single dishes, like this one I wrote of Eggs BeneNic, a feature on the new brunch menu at Baton Rouge's Doe's Eat Place created by Louisiana Culinary Institute student Nicole Craig.

Not only can you upload pictures, rate dishes, and write reviews, but you can also automatically post your Noshes to Facebook and Twitter and check in on foursquare. Just like with other social media and review apps, you can follow others and check their reviews too.

I've already had a few of my Noshes viewed 50 times (they send you an email when one of your reviews hits the half-century mark), my first review was posted on the Nosh blog, and I just received a Restaurant.com gift card in my email this morning for my hard work, so check out the reviews I've already written, and after you've tried them out, download the app and start Noshing yourself!

Giving Globally: Helping People Make Groceries through Kiva

In this economy, and on my meager graduate student stipend, giving monetarily isn't always easy. Big-time celebrities like Warren Buffett or Bill and Melinda Gates give so much that it makes you feel like a cad for only being able to offer a few measly dollars. It's even tougher when there is a growing list of needs as we become more aware of and connected to our shrinking world.

About a week ago, through the Twitter feed for my other blog, I learned about an organization called Kiva that lets ordinary citizens like you and I make small loans—as little as $25—to individuals and groups across the world needing a little extra financial help to realize their dreams. The money you lend helps fund microloans that support a wide range of enterprises, from family farms to hair salons to home construction. You can see from the video above that Kiva loans have become a substantial source of support for entrepreneurial activity in developing countries.

The best part, from the giver's standpoint, of Kiva is that these are loans, not donations. Recipients repay the loans, and Kiva lets lenders choose whether to donate repaid funds to Kiva or to deposit them back in the lenders account to be lent again in the future.

So far I've given two loans. The first went to a Palestinian wife and mother, Iman al-Sheikh, to help her improve the selection at her grocery store. The second went to a Mongolian wife and mother, Baljinnyam Ayush, to help her sell more rice and sugar from her grocery store. Both loans became fully funded shortly after I gave, so it was nearly immediate satisfaction knowing that I helped these ladies out and will be making it easier for their neighbors to make groceries.

So far Kiva seems like a great way to take however much or little you can offer and really use it to make a difference in a way that helps people who need it while at the same time seeing your money as an investment and not a donation.

Don't Shop Hungry! Head to La Tiendita

There are few things worse (ok, a lot actually, but go with it...) than walking through the aisles of a grocery store while your stomach is growling. You end up either throwing everything in your basket because, at this point, even those candied beets sound delicious, or you forget half of the things on your list because you rush to get out so you can pick up some comfort food on the way back home.

Which is why I love the concept of a place that lets you eat and shop in one stop, and that's exactly what La Tiendita Supermercado y Taqueria is. While this gem may not stand out among its strip mall neighbors, in a town desperately yearning for real Mexican food despite the short distance to the border, the food sets it apart. BR Foodies friends Brent and Kelly Spell had been telling me about this place for a couple weeks before I finally had a chance a few days ago to try it.

In case you didn't know, I'm a huge fan of pork, especially al pastor style. The quesadilla al pastor (actually it was two!) was pretty, well, amazing. The pork was tender and full of flavor, and the tortillas were just crispy enough. The complimentary salsa was different, though: watery but flavorful, and lots of cilantro, which I'm a fan of despite the debate. But savor the chips and salsa: if you want more, only the first batch is free! But it's ok, because the prices for entrees are more than reasonable. I drank water, and my bill was about $7, for a meal that probably could have actually fed two normally-sized appetites.

After a very satisfying lunch, I headed through an open doorway into the market half of the operation. Of course, no Mexican-American experience is complete without some Mexican soft drinks, including, of course, Mexican Coca-Cola. An entire shelf is filled with individual bottles of sodas, ranging from fruit-flavored seltzers to some seriously cane sugar-sweetened colas.

There's also a huge selection in the middle of the store of dried chiles and peppers. I'm not sure about the specific hotness of various peppers, but I'm pretty sure you could kick up a meal with a few of these bad boys!

Whether you're looking for some good Mexican food in a laid-back atmosphere, shopping for some imported ingredients from South of the Border, or both, you should definitely check out La Tiendita soon!

Big Weekend Ahead

I know it's been a while since you've seen a new post here. Sorry about that, but my real job has been keeping me pretty busy this summer. This weekend, however, Jay of Bite and Booze and I will be heading down to the Big Easy for the International Food Blogger Conference. It should be a pretty great couple days of talking about food, blogging, photography, cooking, and you know, just general awesomeness, all in one of the best cities in the world. Saturday evening includes a cooking demonstration by renowned local chef John Folse, who was just given the Grace "Mama" Marino Lifetime Achievement Award last night by the Baton Rouge Epicurean Society, and a keynote address by one of New Orleans' favorite chefs, John Besh.

Also, if you're free Saturday evening at 5 p.m., be sure to tune into to Talk 107.3 FM (you can also listen to it online if you're not in Baton Rouge!) to hear me on the Bite and Booze.com Radio Show presented by Calandro's Supermarkets. Jay and I talk about food, blogging, eating in Baton Rouge, and whatever else might have have come up!

From Screen to Print

Me (left) with Helena Brigman and Jay D. Ducote. By  Richard Alan Hannon of The Advocate

What's black and white and read all over? Hopefully today's issue of The Advocate's Food section, which features an awesome article on Baton Rouge food bloggers, including me along with a group I am really excited to be included among.

If you don't get The Advocate, go pick a copy around town or check out the article online.

Strawberry Boudin Biscuit at Food Experiments NOLA

Jay presents our entry to the judges.

This past Sunday I had the distinct pleasure of teaming up with Jay D. Ducote of Bite and Booze at the Food Experiments stop in New Orleans. Along with fifteen other two-man teams, we presented our entry in this brunch-themed cookoff. After spending a couple of weeks cycling through various combinations of elements of classic New Orleans cuisine, the usual brunch, and, of course, pork, we finally settled on what we thought would be a truly unique dish.

Jay took the lead in producing his first ever attempt at boudin sausage, and he really knocked it out of the park! Bringing together pork, rice, and the Trinity of onion, celery, and bell pepper, we left the mixture out of the casing, and spread it on some homemade biscuits. We covered the small sandwich with some fresh Louisiana strawberries we picked up at Southside Produce that had been marinating for a few hours in some Steen's cane syrup and a splash of Knob Creek bourbon. We added a helping of julienned apple frites, and with a mint leaf for garnish, our dish was complete! We spent about three hours serving it up to a hungry audience at the Howlin' Wolf in the Warehouse District while enjoying some complimentary suds from the Brooklyn Brewery.

Our dish wasn't picked as the best, but we received a lot of compliments from the audience and had a great time meeting our competition. It's amazing how many times you can travel to New Orleans, and every time you end up doing something new, fun, and tasty!

If you missed the event, here's a video Jay put together of our day. Have a view, and let us know what you think! In the meantime, be sure to head to tonight's Wednesday Food Truck Wround-up to try Curbside's "Bite and Boudin" burger featuring Jay's creation!

Team Bite and Booze at the Hammond BBQ Festival

L-R: Eric, Travis, and Jay Ducote, and Eusebio Gongora

This past Saturday I got to rejoin the cooking crew of Third Row Tailgaters at the 2011 Hammond Smokin' Blues 'n BBQ Challenge. I had to set out early to beat the crowd, but I couldn't complain, because these guys were up most of the night stoking fires, checking marinades, and keeping watch over their hardware. Their setup was at the end of the three-block strip of fifty professional-division crews, so on the way back and forth I got to see most all of the competitors. While Team Bite and Booze may not have had the fanciest setup, I guarantee they had just as much fun, determination, and flavor!

Jay mans the Third Row Grill

After a slow start, a quick breakfast, and a few beers, things really started heating up. Professional division teams were required to submit six portions in each of four categories: chicken, ribs, pulled pork, and bef brisket. After marinating and smoking the pork and beef all night, by about 10 a.m. the juices really started flowing.

First up was chicken, due at high noon, and then they had a half hour between submissions to finish and plate each entry. Each thigh was coated in apple chipotle rub and given a dash of applewood smoked sea salt, both generously provided by Baton Rouge's Red Stick Spice Company. The meats were coated in the awesome homemade sauce by Baton Rouge food truck KickersBBQ. The final results didn't quite meet the team's expectations, but it was a great day, a great event, and some awesome eating!

Eusebio applies the rub to the chicken.

Six beautiful chicken thighs await the judging.

Eusebio prepares the KickersBBQ sauce for the ribs.

The pulled pork is ready to go to the judges.

The Fondue-Que was a hit with passersby.

Six thick slices of brisket await their judgment.

Team Bite and Booze celebrates their final submission to the judges!

Even though I could never have done justice for the awesome barbecue these guys let me share, I tried to help out where I could, and a lot of that was shooting some video with Jay's FlipCam. While I didn't shoot all of this, I shot some of it, and Jay did the excellent editing. Have a look!

Again, it was a great day, and thanks to Team Bite and Booze for letting me tag along with them!