#100DaysOfFoodBlogging, Reviews

Rice Battle: Arborio vs. Carolina Gold

arborio vs. carolina gold rice | getinmymouf.com

[This is post #035 towards #100DaysOfFoodBlogging, our goal to do 100 posts in 100 days as part of The 100 Day Project.]

Last week we had a very brief post, singing the praises of Anson Mills Carolina Gold Rice.

We made the classic separate-grain recipe (aka “Charleston Ice Cream“) and it was so good that no adjectives were necessary. Even the most hyperbolic of adjectives seemed to fall short. Epic. Game-changing. BEST EVER. None of them worked.

Anyway, in some aspects, the Charleston Ice Cream reminded us of risotto, so Tina was curious if the recipe would hold up if we swapped out the Carolina Gold with with Italian arborio rice.

arborio vs. carolina gold rice | getinmymouf.com

Tina followed the Anson Mills recipe, by first boiling it with a bay leaf, salt, and pepper, then baking it (with PLENTY of butter). The grains are a bit larger, so she baked the arborio for an extra five minutes.

arborio vs. carolina gold rice | getinmymouf.com

The verdict:  The arborio rice was far better than most traditional rices you would find at a grocery store (apologies, Uncle Ben); however, the flavor and texture of the Carolina Gold was clearly superior. Clearly this wasn’t a fair fight, but with the amount of butter in the recipe, the arborio rice works fine and for all intents and purposes is an acceptable substitution. Especially if you don’t want to spend $7 for 14 oz.

But if you’re in search of flavor perfection and you don’t mind paying the extra cash, stick with the Carolina Gold.

#100DaysOfFoodBlogging, Reviews

Anson Mills Carolina Gold Rice Needs No Adjectives

Anson Mills Carolina Gold Rice | getinmymouf.com

[This is post #031 towards #100DaysOfFoodBlogging, our goal to do 100 posts in 100 days as part of The 100 Day Project.]

No adjectives are required, nor would any do this rice any justice. Just go to the link below, buy some rice, and experience it for yourself.

Anson Mills Carolina Gold Rice

Use this recipe:  Classic Separate-Grain Carolina Gold Rice

PS:  Thanks, Glenn Roberts.

PPS:  I’m not messing around.

Anson Mills Carolina Gold Rice | getinmymouf.com

This shot also features pages from Chef Sean Brock’s book, ‘Heritage’.

Disclaimer:  This is NOT a sponsored post. Just try the freaking rice! Wait, is “freaking” an adjective?

#100DaysOfFoodBlogging, Reviews, Videos

America Eats Tavern – Tysons Corner, VA

America Eats Tavern

[This is post #020 towards #100DaysOfFoodBlogging, our goal to do 100 posts in 100 days as part of The 100 Day Project.]

The Tastemade video above is probably my favorite; not just because I got to play with the time lapse feature on my phone, but because of the fond memories I have of the rich vermicelli mac and cheese, fluffy biscuits, and cloud-like coconut cake. Aptly named, America Eats Tavern is José Andrés’ ode to American cuisine. It strikes a good balance of providing a casual, welcoming atmosphere while serving up Andrés’ sophisticated takes on classics like fried chicken, shrimp & grits, and the aforementioned mac & cheese.

Deviled Eggs | America Eats Tavern | getinmymouf.com

Slow-Boiled Mustard Deviled Eggs

During my second visit I tried the Mustard Deviled Eggs, Harvard Beets, and Mushroom Hoppin’ John. I also took a slice of George Washington’s Chocolate Cake to-go. This was a very special meal for me, as it was the first time I had the pleasure of trying Carolina Gold rice (which comes in the form of a griddled rice cake with the Mushroom Hoppin’ John). Anyone who has ever heard Sean Brock talk about anything, knows how much he loves/supports/worships Carolina Gold rice. Upon the first bite I was a believer. Normally your mouth waters for great food, but in this case my eyes wanted to water…for I nearly teared up over this beautiful rice.

Mushroom Hoppin' John | America Eats Tavern | getinmymouf.com

Mushroom Hoppin’ John – Carolina Gold rice cakes, red pea salad, roasted maitake mushrooms

It’s also important to note that it takes more than just inspiration to fill your plate and mouf with culinary magic and fortunately, Andrés’ vision is in the talented hands of Head Chef Nate Waugaman. You can tell a lot about a restaurant based on how the staff talks about the food and the chef. Not only does the food taste good and look beautiful, but from my interactions with the staff, they truly love what’s coming out of the kitchen and believe in Chef Waugaman.

And also, my second visit wouldn’t have been as enjoyable without the hospitality from Hannah Lobel, the restaurant’s Events and Marketing Manager. A HUGE thanks goes out to Hannah for the great food, good conversation, and excellent recommendation on the Mushroom Hoppin’ John.

Harvard Beets | America Eats Tavern | getinmymouf.com

Harvard Beets – Roasted beets, sugar vinegar glaze, biscuit topping, goat cheese cream

Random Tips:

  • Give one of their house-made sodas a try. Both the ginger beer and strawberry mint were so refreshing that I Googled synonyms for “refreshing” and couldn’t find one that was strong enough.
  • The restaurant is located in the Ritz Carlton, which is attached to Tyson’s Galleria. Valet parking is available for a small fee, but you can also park for free at the Galleria and walk through the mall.
  • Order extra biscuits and take them home for breakfast the next morning. Trust me.
  • If events like complimentary whiskey and craft beer tastings tickle your food fancy, then follow America Eats Tavern on Twitter and like them on Facebook to keep abreast of their monthly happenings.
Martha Washington's Chocolate Cake | America Eats Tavern | getinmymouf.com

Martha Washington’s Chocolate Cake. Good enough for FLOTUS, good enough for YOU.

Don’t just take my word for it, for another opinion and more #foodporn, check out these posts about America Eats Tavern from other local food bloggers:

America Eats Tavern on Urbanspoon

Disclaimer:  Hey, we were actually provided free stuff for this post. Tastemade took care of my meal in the video and I was a guest of the restaurant for my second visit. As always, opinions, cravings, and our love of food is genuine.