March 13

Crown City Cooking | Foodgitive Review

 

French Fries on a completely different level.

Of all the trends that have come out in the last decade, food trucks will forever be my favorite. Despite blow back from brick & mortar restaurant owners, Baltimore has been a thriving community for these savvy entrepreneurs. Most of my food truck dining happens at Gatherings or whenever I’m randomly roaming around the city, so when a never before seen food truck sets up shop on the same block as my day job, I gravitate towards it without hesitation. 

 

Enter Foodgitive, a local food truck that specializes in something so indulgent, you won’t think twice about breaking that diet you’ve been working on since New Years. Cheesesteak fries sound like a simple concept, but what sets Foodgitive apart from the competition is that they deliver on both quality and quantity. For $10 you get a massive amount of fries, steak meat and all the fixings (if you so choose). Chopped Angus beef can’t be beat in this humble foodie’s opinion. It’s as if someone resurrected the sacred overstuffed sub from Captain Harvey’s and replaced the roll with a heap of crispy fresh fries. I ended up taking half of my meal home for dinner (which I immediately inhaled as soon as I changed into a loose fitting pair of pj’s).

 

My only regret was not getting fried onions, a mistake I plan to rectify the next time these food magicians come careening into town. Check them out on Facebook to find out where they will be throughout the week.

 

-CCC

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March 5

Crown City Cooking | Baked Asparagus Recipe

 

 

A simple recipe for a great side dish.
Ingredients:

-Asparagus

-Three cloves of garlic

-Olive oil

-Salt & Pepper

  1. Starting with the asparagus, wash and dry with a paper towel then spread out on a baking sheet covered with aluminum foil. Set aside.
  2. Chop all three cloves of garlic.
  3. Drizzle olive oil evenly over asparagus, spread garlic and finally sprinkle with salt and pepper.
  4. Cook for 10 to 12 minutes in the oven set at 350 degrees.

Enjoy!

-CCC

Be sure to follow me on social media:

Instagram and Twitter | @CrownCityCook

MTR the Network | @MTRpodcasts

February 24

Crown City Cooking | The Real Thing Review

It’s noon on the east coast and while dozens of students and state employees scour the streets for a quick meal, I am sitting comfortably at my favorite sub shop watching it all pass by in a blur. I have very specific wants and needs when craving a cheese steak. Call me a diva if you want, but you can’t just go to any hole in the wall sub shop thinking it’ll work out. No, I need the best of the best and that special somewhere is located right around the corner from my day job.

The Real Thing is run by two foreign gentlemen with big hearts and a passion for creating remarkable carry-out food. Their signature dish: a 8’ cheese steak that will make you reevaluate your life. The secret (in my opinion) to this sub is the way they chop the meat. Pillowy doesn’t even begin to describe how light this cheese steak feels. While I pride myself on dressing my meals with an assortment of condiments, all you really need at The Real Thing is lettuce and a standard amount of mayo, the overall flavor of the beef mixed with fresh provolone does all the heavy lifting. They do offer an assortment of add-ons but all you really need is the meat and cheese.

The Real Thing is open 7 days a week in Towson. If you’re like me and have too much to deal with in your working life, TRT caters to the bar/late night crowd with a 11 am to 3 am schedule Thursdays thru Saturdays. While I’ve seen many random eateries come and go in this part of town, it’s safe to say The Real Thing isn’t going anywhere. Check them out with a friend so you have someone to revel with after finishing an entire sub. Because yes, you really had to eat the whole thing.

-CCC

Be sure to follow me on social media:

Instagram and Twitter | @CrownCityCook

MTR the Network | @MTRpodcasts