While I’m away on my imaginary vacation, I’m leaving the pantry stocked with posts from Exit 51 that would have been part of the Flashback Friday series. The following originally appeared on 7/29/09 at Exit 51.
We have accumulated an odd assortment of knives here in our kitchen. Some were wedding gifts. Others were random purchases. We’ve even inherited a couple that are probably almost as old as I am. My grandfather was a meat cutter and every so often some of his A&P work knives would find their way home with him. After he passed away, two of those work horses found their way to our house. Funny how that happens. Continue reading “Sharp”→
My own cooking isn’t serving up much inspiration at the moment, so I’m going to steal a page out of Perfection Salad’s playbook and see if I make the grade on the local food scene. The list was compiled by readers of the Baltimore Sun’s Dining @ Large Food Blog. Let’s see how many of these items I can cross off that list…I’ve lived in or around Baltimore my entire life but I think I may still have some work ahead of me.
Have a jumbo lump crab cake from Faidley’s on a Saltine.I am substituting G&M for Faidley’s, so what? It’s still a ginormous crab cake.
Pick steamed hard shells at Mr. Bill’s Terrace Inn in Essex. I’m sure this was SUPPOSED to read at Bo Brook’s back when it was on Belair Road.
If you’ve ever spent any time in Baltimore, you’ve most likely heard of, and perhaps experienced, the phenomenon that is Berger Cookies. For those of you not intimately acquainted with cakey, fudge topped goodness of the Berger Cookie, you have my condolences. Because they are epic. Really.
I came across a DIY Berger Cookie recently on washingtonpost.com. Now, my experience with at home versions of store bought classics tells me that it’s a crap shoot. Sometimes, the ends justify the means. Other times, it’s a total bust. But I’m willing to give Berger Cookies a chance.
Those of you on my Christmas mailing list down in Florida, I don’t want to get your hopes up but if these work, Santa (or the mailman) may be bringing you a taste of Bawlmer in time for the holidays.