Food! Glorious Food! -- The Turks and Caicos Edition

[lsanderson]

Coming Home to Pot Roast

By BRETT ANDERSON
Recipes: Pot Roast

Vegetarian Bowls Spiked With Vibrant Asian Flavors
Recipes for Health
By MARTHA ROSE SHULMAN
Recipes: Roasted Vegetable Bibimbap | Quick Pickles | Spring Ramen Bowl With Snap Peas and Asparagus

Your Next Lesson: Pomerol
Wine School
By ERIC ASIMOV

They Feast on the Vines of Chianti, the Swine

By GAIA PIANIGIANI

Italy Moves to Toughen Penalties for Olive Oil Fraud
By ELISABETTA POVOLEDO

A Spirited Bar Crawl in Belfast
By ROSIE SCHAAP

That Belfast Spirit
Drink
By ROSIE SCHAAP
Recipes: The Rumpolitan | The Nico Melendez

We have been decimating the local conch population, Da Conch Shack and Bugaloos. Last night we hit Kitchen 218 at the Beach House, which was really excellent. Granted it was Tuesday night and we were the first customers, they sat people far apart from each other as the few other customers came in. It was an open pavilion. They did stick us with a bottled water charge and nothing was cheap, but it was really, really good. We all ate something other than conch. Judy had sea bass, I had lamb, and Karen had a tenderloin. We split an order of civichi for first, which our waiter assured us was not big enough to split, but were quite happy with it. Judy and both had fancy drinks, as you do in the tropics, and I had a glass of pinot noir from New Zealand. We figured we could walk home if we had to -- it's pretty close to the resort we're at. (Judy and I wanted to bring the waiter home, but then we probably would have fought over him.) Anyway, service was great, the food was wonderful, and we survived the bill.

Comments

[don-fitch.livejournal.com]

That pot-roast is heretical. Add about three large smooth-skin potatoes, cut in half, for the last hour or until they're done. Oh, and the beef stock/broth you add needs to be home-made (the kind you can buy is salted water with some (probably artificial) flavoring).