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Drew Long
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At approximately 6 p.m. on Thursday, September 1, Casey Brockman will walk to the line. The Murray State quarterback will look across the field to find Louisville’s stud linebacker Dexter Heyman, hoping to God the Cardinals’ won’t blitz on first. The 6’2’’ junior will lean over center Brock Rydeck, ignore the jeers of the Cardinals’ crowd, and demand the ball. In all likelihood, it will be a bad day for Casey, Brock and the Murray State Racers, but an excellent day for the rest of us. Because on that day, when Rydeck snaps that ball and Heyman drives Brockman into... Continue reading
Posted Aug 23, 2011 at Maryland Foodies
Fact: Indian food is incredibly flavorful and can be quite spicy. Fact: India pale ales are incredibly flavorful and can be quite bitter. Fact: It's difficult to pair beer with Indian food. Fact: It's difficult to pair food with IPAs. Fact: Indian food and IPAs were made for each other, literally. That last fact should be self-evident, but if it was Indian restaurants (at least the ones around here) would stick a few Loose Cannons, maybe an Avery IPA on the menu. But that's not the case. Instead, your beer options are limited to a redundant list of light lagers... Continue reading
Posted Jul 12, 2011 at Maryland Foodies
White whiskey, corn liquor, white dog. By another name, unfinished whiskey. By another, novelty. Of all the recent trends in cocktails and spirits, this is the one I least understand. After all, it’s one thing for distillers to bottle half finished whiskey and try to sell it to the masses, but it’s quite another that the masses actually buy it. And buy it, they do. Two ounces neat can cost you $10. A bottle can go for $45. But why? White whiskey is but stage one in the lengthy whiskey making process and lacks all the qualities of good, old... Continue reading
Posted Apr 28, 2011 at Maryland Foodies
Must Haves focuses on some of D.C.'s best dishes. It wasn't supposed to be like this. Last year, I sat down and put together a list of favorite dishes for this Must Haves series. There was the burger, the pork sandwich and the french fries covered in gravy. There was also a lobster roll. It's served at a great little restaurant in Dupont. Having grown up in Florida, I wasn't exposed to this New England staple until I moved to the area, so the one in Dupont was my first. I've had others since, but this one remained the favorite.... Continue reading
Posted Feb 16, 2011 at Maryland Foodies
Combine water, malted grain, hops and yeast, and you have beer. Add bacteria and you have sour beer. Mike Roy, the brewer at the Hyattsville brewpub Franklin's, doesn't like the term sour. It's too limited. He prefers to call them wild beers. The sour in sour beers is acid imparted by bacteria, typically lactobacillus or pediococcus. To varying degrees, bacteria make beer tart, but lactobacillus doesn't taste like anything. That's why brewers add fruit to sour beers, age the beer in wine barrels or infect it brettanomyces (brett), a family of yeast that can impart earthy flavors ranging from smoke... Continue reading
Posted Dec 14, 2010 at Maryland Foodies
I don't like sour beers. Why should I? In the litany of adjectives used to describe beer -- hoppy, malty, sweet, crisp, floral, roasted, spicy, refreshing, clean, dry, light, pale, dark -- none are so off putting as sour. Sour says there's something wrong. Sour says spoiled. We've all had or heard about "skunked" beers. It's what happens when beer is exposed to light too long and goes bad. You know what the predominant flavor of "skunked" beer is? Sour. Beer is also susceptible to infection. What does an infected beer taste like? Yup, a soured beer. So how have... Continue reading
Posted Nov 30, 2010 at Maryland Foodies
I don't care for Adams Morgan. I haven't since I was in my 20s, and even then I wasn't crazy about the neighborhood. The clubs, chaos and shitty bars just aren't my scene any more, not that they ever were. I do love Madam's Organ, but even that ramshackle joint isn't enough to deal with the mess anymore. And as the good Ethiopian restaurants disappeared from the 18th Street corridor, there was nothing to draw me to the neighborhood. Well, there was nothing. A couple years ago, three friends who met in a bar opened a bar. A good bar.... Continue reading
Posted Jul 14, 2010 at Maryland Foodies
Can you steal an idea if part of it was yours? If you can, then I've stolen the idea for this post from my friends Sarah and Andy (who you might remember from such posts as Smoking and Freezing). A few weeks ago, Sarah and I were talking about the grilled pizzas she was planning to make for some out-of-town friends. One of her favorite pies is a bacon and apple pizza covered with sharp cheddar cheese. I told her it sounded fantastic ... and then suggested how to change it. (I do this a lot, which either makes me... Continue reading
Posted Jun 29, 2010 at Maryland Foodies