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proletariateats

Food Revolution Manifesto, by Christopher Freeman (proletariateats)

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I recently discovered what Washington-area Italophiles have known for ages: the greatness that is A. Litteri, Inc. The link to my blog (and my experience at Litteri) is here: Manifesto. I think you'll enjoy.

Cheers,

Christopher

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The link to my blog (and my experience at Litteri) is here: Manifesto.

I love Litteri and am glad you enjoyed them.

But (you knew that was coming, right?), the background on the blog does make it very hard to read, at least in firefox.

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Yes, thank you, I've long known this and have tried a binary aesthetic tweak. Let me know what you think.

Improved - I can read it now. Still rather busy behind the very bright letters though.

Thanks.

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Yes, thank you, I've long known this and have tried a binary aesthetic tweak. Let me know what you think. Cheers, Chris

Definitely easier to read.

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Newly returned from a trip through North Carolina still smelling of hickory smoke with tales of culinary adventure. Here is my latest blog post on Carolina barbecue. Please click on the link and enjoy.

Manifesto

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Reading this made me homesick, I'm ready to hop in the car & head south. My local equivalent of Bob's (Riverview-Sneads Ferry, NC) serves seafood, not BBQ, but I would match their hushpuppies up against anyone. They don't actually say 'unlimited hushpuppies', but if you finish your basket (you know, red or green plastic w/ a napkin), they automatically bring another one.

There's a half page, full color spread of area hushpuppies in the latest Washingtonian magazine-who the h*** puts snails in a hushpuppy, unless it's a joke?

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My new blog post on an underground Mexican restaurant in the Foggy Dupont/Federal Circle neighborhood. It's about Mexican food. It's also about breaking the law. Please click on the link and enjoy!

Manifesto

Thanks!

Chris

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If you like this place and want it to stick around you might want to rethink posting its neighborhood, a photo of the building, and a photo of the apartment door.

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If you like this place and want it to stick around you might want to rethink posting its neighborhood, a photo of the building, and a photo of the apartment door.

Very unlikely that it's a real building or address, given the tone of the piece (coupled with proletariateats having an IQ greater than 5) :). It's actually a much, much cooler review since the pictures are decoys.

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Thanks, Don. Owners of illegal establishments tend to frown on food bloggers photographing their food and location. I would not have made it out alive. These images are "wolf tickets," as they say.

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Thank you, too, Brian, for raising the issue of images in my post. I had not considered the likelihood of readers trying to track down Taqueria X based on the images I used (random) and the disclosure of neighborhood (misinformation) I proffered. Images have now been distorted, neighborhoods have been reassigned. I would hate that a random family would be beset by eaters jonesing for tacos. If you ever want to go, I'll buy you a taco.

Cheers.

Chris

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Having somehow stayed out of jail with my last post, I'm now offering a post about the man who gave me some of the best crabs I've ever had. Please pick your mind up out of the gutter and enjoy. Ha.

Chris

Manifesto

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I've been holding off for a year, but I just couldn't take it any longer. I just had to write something about Rogue 24. Disclaimer: I know (professionally, personally) and like (ibid.) Chef RJ Cooper, so there was NO chance I was going to give RJ a bad "review." And yet, I believe I've told the truth, the whole truth, and nothing but the truth... With this one, I invite thoughts, feelings, and emotions on the subject....

Manifesto

Cheers,

Chris

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The blog is looking good.

I wish people would post about their blog entries here more often (and thank you to Mitch, whose recent post I just covered up with this one).

[Would anyone like to volunteer to reach out to fellow bloggers?]

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So, I just posted on your blog, but I'll post here as well.

I've worked at the Sips-and-Suppers event for 3 years now (so, 6 different chefs). Most were from the area, but there were a couple of guest chefs as well.

In each case, all of the chefs were cool, calm, and professional. Nobody yelled, at their staff or the volunteer staff. Nobody complained about the non-restaurant cooking equipment. There were issues with equipment, temperature, serving dishes, fridges, you name it. But they all, with a smile, worked around it. This was a volunteer event, and they were there to do a good deed and present a great meal, not to impress Food Network judges. Staff were treated like friends, complimented, and fed well.

So, I'm sure that Erik Bruner-Yang is a nice guy, but to put him on a pedestal for acting, well, human, seems a bit excessive.

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