You know how I sometimes "complain" (tongue firmly planted in cheek, mind you) about having such a tough job, what with all of this restaurant reviewing and wine tasting and dessert judging and the like?
Well, I just received an assignment that will surely take the cake. You're REALLY going to hate me now, or live vicariously through me like never before.
The Charleston Gazette-Mail is sending me on a search for the best tasting town in West Virginia. They've narrowed the list to seven cities based on things like the number of locally owned restaurants, the uniqueness of the food scene and the diversity of both food and price. Even that was challenging - there's already talk of a Round Two! Meanwhile, back to my current dilemma. They're sending me off to spend three days in every one of those seven towns, eating in as many different restaurants there as I can - and then writing about my adventures every Sunday.
It's all part of the new "West Virginia's Tastiest Town" series, and you know what that means. At the end of my travels, I'll be declaring once and for all (or at least for now) which West Virginia city offers the best restaurant food.
Can Charleston's eclectic big-city options beat out the university vibe that powers Huntington and Morgantown's growing food scenes? Does up-and-coming Parkersburg stand a chance against super laid-back good eats in Fayetteville? And how will the battle of the small towns shake out - Lewisburg's sleepy charms and farm-to-table treasures versus the youthful energy buzzing at cafés and bistros in Shepherdstown?
To make that call, I'll be visiting a variety of restaurants in each place so I can paint a complete picture of each city's food scene - from high-end splurges to roadside dives, from ethnic creations to traditional down-home cookin', from breakfast and brunch to lunch, dinner and drinks. Together, all of these places will help me determine just how much each city has going for it when it comes to dining out.
The only real criteria for the restaurants I pick is that they be locally owned and operated, represent a variety of cuisines and costs, be creative in the food they're serving and, of course, offer stellar food, service and ambiance in the process.
I can honestly say I have no idea who's going to win this thing, but I can't wait to find out. So let the eating begin!
Be sure to check out this Sunday's paper to read all about my culinary adventures in Charleston, and then every Sunday through June 12 to see where my travels take me next - and more importantly, what restaurants I visit and what treats I eat along the way, all in a quest to name "West Virginia's Tastiest Town."
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This week from The Food Guy inbox:
"I'm a longtime fan of your columns, even the cooking ones, but I have to say, I'm not a cook," writes Dave Thomas of Charleston. "You finally caught me, though, with your wife's Crock Pot ribs and I'm going to try them.
"But forgive me, I have no idea how much a 'splash' of water is in the recipe. I'm totally still in the fundamentals and deal with teaspoons, tablespoons, ounces, cups, etc. So please, if you'll indulge me, about how much is a splash? And keep up your wonderful work!"
Thanks so much for the kind note, Dave, and for reading.
And no worries about your question - there are many things in the kitchen I'm still learning myself. I see now that a "splash" is very open to interpretation, so I'm sorry about that. There's no set amount when you see that in a recipe, so it's up to each person to decide how much seems appropriate given the situation.
In this case, it's just enough water to moisten the bottom of the slow cooker and help "steam" the meat as it cooks. The ribs will release their own fat and juices as they heat up, so you just want to start with enough water so they don't stick to the bottom as they begin to brown.
I'd say as little as a quarter cup would do, but you could use as much as a half cup and still be fine. Either amount won't really affect the flavor of the meat, just the consistency of the juices you'll end up with in the pot.
That juice, by the way, is liquid gold. Drizzle it over cooked meat for extra moisture or, better yet, thicken and flavor it to make an excellent sauce to accompany your meal.
Steven Keith writes a weekly food column for the Charleston Gazette-Mail and an occasional food blog at http://blogs.wvgazettemail.com/foodguy/. He can be reached at 304-380-6096 or by e-mail at wvfoodguy@aol.com. You can also follow him on Facebook as "WV Food Guy" and on Twitter, Instagram and Pinterest as "WVFoodGuy".