Eric Snider on Muck Rack

Eric Snider

St. Petersburg, FL, USA
As seen in: Observer Media Group, Business Insider, Frontiers, Mental Floss, EIN News, Portland Mercury, Creative Loafing Tampa Bay, Inlander, Pajiba, Modern Luxury Palm Beach, Salt Lake City Weekly and

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Articles

Tampa Bay vs. Atlanta in a Fajitas Flare-Up

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By Eric Snider
| REGISTRY Tampa Bay Verified
In the early 1900s, Mexican cowboys working in southern Texas were partially paid with crappy cuts of beef, including head, entrails (how’s that for an appetizing opener?) and … skirt steak. They marinated the meat, grilled it over an open fire, sliced it against the grain and wrapped it in flour tortillas. Thus the humble beginnings of the modern fajita (“little strip”). The dish found its way into South Texas restaurants in the 1960s and ’70s.
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A Brawl Over Biscuits and Gravy

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By Eric Snider
| REGISTRY Tampa Bay Verified
When I first arrived in Florida decades ago, I’d never heard of biscuits and gravy. I soon found out it was a Southern thing — and apparently it still is. Just for grins, I checked the menus of several diners in and around my hometown in Rockland County, N.Y., in search of biscuits and gravy … Nope. Nada. Not even biscuits. Which, to my way of thinking, is a good thing. I’ll add here that, although I’ve tasted biscuits and gravy over the years, I’ve never taken to it. It screams cholesterol gut-bomb.
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Specialty Sandwiches: A Tri-Tip Tilt

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By Eric Snider
| REGISTRY Tampa Bay Verified
Tri-tip is trendy. At least in my world. I hadn’t heard of the small, triangle-shaped cut of beef until a March trip to California’s Central Coast, where tri-tip is a mainstay. I ate it in a barbecue place in San Luis Obispo and, candidly, wondered what the fuss was about. Then during my FFF research last week, I randomly encountered two restaurant menus that included a tri-tip sandwich. I was  fated to give it another go.
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