DINING

Haitian Griot and Djondjon rice with Fried Plaintains and Pikliz

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Jul 28, 2014

I root for the underdog.

It’s not because I’m one of those old guys who gets all misty-eyed every time Rudy throws the ball extra far and some lame VHS soundtrack swells in the background; if I really wanna get sad I’ll just tromp on down to the frozen food section at my local whatever-mart.

No, I root for the lesser-known stuff because the mostly-known gets boring. That doesn’t mean there’s nothing good or wonderful about getting some really tasty, familiar food. There’s a place in the darker parts of this country (read: Florida) that has a Cuban sandwich I would commit a multitude of crimes for. And I’d do it every. Single. Time. It’s that good.

It’s also repetitive.

You can get good flavor nearly anywhere, but getting the spark? The “holy shit, what is that?” as a side dish to a quality main course? That’s rare, friends. That’s something you only get from being slapped in the face with some food you’ve never, ever heard of before.

I’m giving you that food this week, and it’s called Haitian food.

I’ve heard people rant and rave and spit over Colombian food, Puerto Rican, Cuban, Brazilian, Mexican, every damn type of food you can get with a tilde over the name except for Haitian, and that’s a complete crime. And the reason’s simple: that other stuff has been done to death. It’s still tasty, but it’s been iterated, iterated, and reiterated until it’s been turned into a five dollar special at Applebee’s.

Sure it’s a shame nobody’s tasted the goodness that is Haitian food, but that comes with a nice double-edged sword effect: the stuff is pure. Untouched. There’s no Haitian-Style Goat Nibblers clogging up the chain restaurants, and that’s a good thing. Eat up the stuff; just don’t put it through the copyright wringer over at Strip Mall Menus Incorporated and we can all get along.
 

 


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Salted Watermelon Salsa on Texas Toast

Not many people get that there’s a difference between simple and dumb, especially when you’re talking about all things great and edible.
 

 


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Squid Ink Pasta with Breadcrumbs, Anchovies, and Sautéed Scallops

There is a place on Earth where evil gathers, folks. Where food goes to die, rot, and proceed to be dug up out of the ground and discarded onto a plate along with an eldritch, ancient rite known only as “Unlimited Breadsticks”.

 


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Ten Tips to Eat Like a Pro Athlete

By Jaylin Allen

In order for professional athletes to train in their rigorous training programs, they need to fuel their bodies. And their lean bodies definitely show that they are in great shape. If you want to know the secret to a great diet that will keep you healthy and lean then keep reading for tips on the do’s and don’ts of a champion-inspired diet.

 


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QUIKTRIP® LAUNCHES FRESH, MADE-TO-ORDER MENU

QuikTrip, one of the nation’s premier convenience and gasoline marketers, today officially launched its fresh, made-to-order menu of food, premium drinks and frozen treats in Charlotte. Customers are able to order fresh, made-to-order food at the new QT Kitchens full-service counters each day from 6 a.m. to 10 p.m.

 


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Lonerider Beer to Can Bottles for Cans

Brewery to Convert for Taste and Convenience

Bucking convention in its signature style, Lonerider Brewing Company has decided to transition from bottles to cans. The announcement comes on the heels of the brewery’s expanded distribution along the East Coast.

 

 


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