Heard around the DC Foodies blogosphere this week... I think a good rule of thumb when it comes to portion size is never eat anything that is bigger than your head, or a bread box. But, if you do, make sure it's for free. Bethesda's The Burger Joint is doing just that, according to the Washington Post's Weekend section. Weighing in at 15 pounds, including 9 pounds of beef, the monster burger, at nearly $80, comes with a bottle of Maalox. Finish it off, and it's free. The cardiologist's bill is another matter.
The decline in honey bees has been all the buzz for the past two years. Colony worker bees have been leaving their hives, never to return. This phenomenon, called colony collapse disorder, eventually starves the egg-laying queen bee of warmth and food, causing the colony to die. According to 'Replenishing Hives Stung By The Loss Of Bees' in the WaPo Home section this week, bee clubs in the Washington DC region have seen a significant increase in membership as concern for the effect of bee loss grows.
Local honey and other bee products can be found and supported at several area farmers markets (some also sell online). At the Kingstowne farmers market, Bees and Blossoms (Providence Forge, VA) joined the roster of vendors this year, with a wide variety of bee products, including honeys, honey jellies, honey cream, bee pollen, candles and skin care products.
Counter Intelligence's Mellisa McCart wrote about making her favorite pizza in an article entitled 'My Own Weekly Slice of the Jersey Shore'. In it, McCart describes the lessons she learned about making pizza at home, which enables her to enjoy her own Clam Pie whenever she needs a 'slice'. Check out McCart's article, along with several more pizza recipes and make a pie of your own. For a short cut, buy pizza dough from The Italian Store in VA ($1.99 buys a ball of dough which makes 2-10 inch pies), or Vace in DC.
This week, Washington City Paper's Tim Carmen writes about the tribulations of Latino food truck vendors in Maryland's Prince George and Montgomery counties. Seemingly, they are chased from one area only to find extensive rules and regulations (read:money) which prove prohibitive to maintaining a lucrative business in another. Being from Philadelphia, where food truck culture is as much a part of the culinary scene as cheesesteaks and hoagies, I gravitate towards cheap,authentic, homemade dishes from these mobile mavens of Latino food. Like the truck at a nearby Latino Mercado-where the carne asada, papusas and tacos are dirt cheap and absolutely soul satisfying.
Finally, we've got a great recipe round up from our talented local food bloggers. The Garden Apartment tells readers that the secret to making good bruschetta is using the freshest ingredients possible. Hot house tomatoes from Sunnyside Farm and Orchards, fresh mozzarella from Blue Ridge Dairy, garden basil and garlic-flavored olive oil are a recipe for success.
Foodie Tots had a great farmers market haul this week, and made an Asparagus and Chive Quiche, followed by a Chive and Carrot Pesto. The Houndstooth Gourmet also makes a pesto from garlic scapes, while The Food Scribe shows readers how to make a refreshing drink of Lovage and Vodka. Hmm...I love greens in a Bloody Mary, but this I'll have to try!