We have so much we want to write about/review, but December got the better of us. In the not too distant future, look for reviews of:
Giordano's Chicago Style Pizza
Acropolis Greek Taverna (OMG yummy!)
some wines
some other food related stuff
In the mean time, since I had a nice few days off from work, I decided to make a nice from scratch meal for Christmas Dinner. The menu had:
Roasted Garlic Crusted Roast Beef with Cabernet Gravy
Crabcakes with remoulade
Home Fries
Candied Sweet Potatoes
I never did get to the veggies or biscuits, oh well. Everything else was so yummy that it would have been superfluous. The cabernet gravy was the pan drippings with about 2 oz of Ausbruch Cabernet Sauvignon used to deglaze the pan and a little bit of salt and pepper. I could eat it with a spoon.
The crabcakes were my usual maryland/n'awlins hybrid recipe. However, there were no breadcrumbs in the pantry so I used the trick I've heard for years and pulverized some Ritz crackers. Nope, not nearly as good as italian bread crumbs. Live and learn. Ed and Chef Jr really loved them, I was meh.
I was all set to do mashed potatoes, but Ed asked for home fries. About the same amount of work and three of us really love them. I made a baked potato for the one who doesn't appreciate good diner style potatoes.
Except for Gameboy, none of us really had room for the candied sweets. Just as well, as they're one of the few dishes that get better the more you reheat it.
Chef Jr asked for ham for New Year's eve...another nice and easy meal. Perhaps we'll try the Alton Brown crusting technique with ginger snaps and southern comfort for the glaze.
My resolution for the new year is to get at least one post a week on Wine and Foodies. If you've got ideas or recipes you'd like me to share, feel free to let me know.
Tuesday, December 25, 2007
Sunday, November 18, 2007
One Last Fling With An Old Flame - PRP's Egri Merlot 2000
When Sue and I first became involved with PRP International Wines, our main focus was on German White wines, mostly in the sweeter vein like Rieslings. Eventually over time, our palates matured a bit and we began 'experimenting' with reds. Our wine consultant Rosie knew our palates well, and suggested that we start with some of the later harvest reds, since they were less dry.
One of our first purchases in this vein was a Hungarian red from 2000. Made of Ausbruch grapes grown in the Eger region of Hungary, the grapes were picked in late October, fermented and then oaked for only 8 months. The combination of the late harvest and the limited oaking let the wine retain it's natural fruityness, yet the initial impact would fade to a lovely tanin and oak finish, as if the wine were confused as to it's purpose.
We initially bought half a case, which we consumed rapidy. Egri Merlot 2000 (or Schizophrenic Red as we began calling it) quickly became our favorite wine.
When it was time to place our next order, we were saddened to find that PRP had sold out of our beloved Egri Merlot 2000, but Rosie had other wines for us to try which we ended up buying and enjoying. But, we always hoped that more Egri Merlot might find it's way to us.
Eventually, we attended a warehouse sale and were giddy to find that PRP had received a pallet of Egri Merlot. However, Rosie advised us that buying it would be a crap shoot - the natural cork in the bottles had begun to force their way out of many of the bottles that they had examined. Normally I wouldn't have considered buying wine like this, but Rosie offered to buy back the wine if we got it home and it was 'corked'. Thus, we picked through some boxes and found 6 that appeared to be fine and hoped for the best.
When we opened the first bottle, it appeared fine - color was good, aroma was good, yet it just didn't taste 'right'. It was good mind you, just not as good as it used to be. A second bottle opened a few weeks later was the same, if not just a bit 'funkier'. We decided to just cut our losses and return the remaining bottles to PRP and take something else, which we did. Somewhere along the line, we exchanged 3 bottles of the Egri Merlot 2000 for some Travicello (sp?) and were happy.
Later on, we discovered that we had left one bottle of the Egri Merlot 2000 in our non-functional wine fridge (by non-functional, I mean that the internal temp only goes down to the mid 50's when on full blast - it's more like a wine humidor). It was removed and put into a 6 bottle wine holder placed in the middle of our dining room table and ignored.
Today, we ran out of things to drink. I mean, there ain't nothing here to drink except Milk dated 11/12 (today's the 18th) and tap water. Finding neither to my liking (and not wanting to drink any of the 'good stuff') I looked around for something to imbibe. I discovered the 'corked' Egri Merlot 2000 and decided "Why not? I can always add sangria mix to it!" and prepared to open it. The cork appeared to be completely inside the bottle, not slightly ejected like the others we had returned, yet the foil had a dark ring around the inside and the cork itself looked cracked and stained. Not a good sign. Use of the rabbit revealed a different story completely - the cork was completely intact, and what looked like a crack was a natural fault in the cork itself. Could it be?
Color is perfect, smells sweet and wonderful. First sip....
Yum.
Ooooh baby I've missed you so. I know you're only in town for one night, so lets make the most of it. It'll be just like old times...
One of our first purchases in this vein was a Hungarian red from 2000. Made of Ausbruch grapes grown in the Eger region of Hungary, the grapes were picked in late October, fermented and then oaked for only 8 months. The combination of the late harvest and the limited oaking let the wine retain it's natural fruityness, yet the initial impact would fade to a lovely tanin and oak finish, as if the wine were confused as to it's purpose.
We initially bought half a case, which we consumed rapidy. Egri Merlot 2000 (or Schizophrenic Red as we began calling it) quickly became our favorite wine.
When it was time to place our next order, we were saddened to find that PRP had sold out of our beloved Egri Merlot 2000, but Rosie had other wines for us to try which we ended up buying and enjoying. But, we always hoped that more Egri Merlot might find it's way to us.
Eventually, we attended a warehouse sale and were giddy to find that PRP had received a pallet of Egri Merlot. However, Rosie advised us that buying it would be a crap shoot - the natural cork in the bottles had begun to force their way out of many of the bottles that they had examined. Normally I wouldn't have considered buying wine like this, but Rosie offered to buy back the wine if we got it home and it was 'corked'. Thus, we picked through some boxes and found 6 that appeared to be fine and hoped for the best.
When we opened the first bottle, it appeared fine - color was good, aroma was good, yet it just didn't taste 'right'. It was good mind you, just not as good as it used to be. A second bottle opened a few weeks later was the same, if not just a bit 'funkier'. We decided to just cut our losses and return the remaining bottles to PRP and take something else, which we did. Somewhere along the line, we exchanged 3 bottles of the Egri Merlot 2000 for some Travicello (sp?) and were happy.
Later on, we discovered that we had left one bottle of the Egri Merlot 2000 in our non-functional wine fridge (by non-functional, I mean that the internal temp only goes down to the mid 50's when on full blast - it's more like a wine humidor). It was removed and put into a 6 bottle wine holder placed in the middle of our dining room table and ignored.
Today, we ran out of things to drink. I mean, there ain't nothing here to drink except Milk dated 11/12 (today's the 18th) and tap water. Finding neither to my liking (and not wanting to drink any of the 'good stuff') I looked around for something to imbibe. I discovered the 'corked' Egri Merlot 2000 and decided "Why not? I can always add sangria mix to it!" and prepared to open it. The cork appeared to be completely inside the bottle, not slightly ejected like the others we had returned, yet the foil had a dark ring around the inside and the cork itself looked cracked and stained. Not a good sign. Use of the rabbit revealed a different story completely - the cork was completely intact, and what looked like a crack was a natural fault in the cork itself. Could it be?
Color is perfect, smells sweet and wonderful. First sip....
Yum.
Ooooh baby I've missed you so. I know you're only in town for one night, so lets make the most of it. It'll be just like old times...
Friday, October 12, 2007
Shingetsu New Moon Japanese Restaurant, Lakeland
This past Sunday, Jane decided she was going to treat us to dinner at her favorite Japanese restaurant. Never one to turn down a free meal out(*), we of course accept her offer. We then find that this is the place that she got the sushi.
Last week, when we were visiting, she brought out a to go box of sushi and both boys consumed, with Chef Jr practically inhaling the box. It was love at first sight for the child who eats anything and everything from the ocean. Gameboy also had a few pieces, which both shocked an impressed me. He is beyond picky, hates proteins and has texture problems. Perhaps wrapping things in rice is how to get the child to eat them?
We travel down to South Lakeland, only to end up at the shopping center where Mugs and Movies is located. We were there the night before to see Harry Potter (and have nachos and beer while seeing HP) and had no idea this gem was hidden in a strip mall.
Entering the restaurant, it was deserted. Several servers and the owner hopped into action. On the way in, we pass the sushi bar-there is nothing premade up, just a refrigerated case of some beautiful looking fish. We are seated and then the fun begins.
Chef Jr sat at one end of the table, next to Jane. They immediately start their plotting, the majority of which I miss, because I'm trying to decide what I will eat. I've never consumed sushi because I am a shellfish fan and even that, I limit my intake due to the iodine allergy.
Thankfully, there are many things for me to choose from. Do I have Tempura, Teppan Yaki, Katsu or Shoga Yaki? Ultimately, I decide on the Pork Shoga Yaki and Ed picks the Katsu Donburi.
On the Scorecard O Sushi, the list is long, but Jane and Chef seem to have found some things they would like. Holy cow, did they find stuff. Jane offers the list to Ed, to get what he wants. Does she realize that each one she's chosen means four pieces? He asks, and she says she means to get what she picked: Eel, Tokyo Roll, Spicy Crab, Bang Bang Rolls, a Volcano roll and some smoked salmon and sashimi tuna.
We place our orders, Ed's mom getting the tempura, Gameboy some Gyoza. The dinners three of us have ordered come with miso soup. My experience with Miso in the past tells me I'd rather have the wonton soup.
Appetizers of Gyoza and spring rolls come out. This kitchen knows how to lightly fry-the spring rolls are quite flaky, the dumplings delicate and crunchy.
Next, the soups. The Miso has cubed tofu floating in it, so I'm happy I switched. I don't mind tofu but find it in it's unadulterated state bland and chalky. However, I had some of Ed's soup. It's quite flavorful. The wonton has those same Gyoza in a beef broth with plenty of green onions and tempura batter in it. Very light.
We also get salads. These are cabbage salads with a savory ginger dressing. Think cole slaw on steroids, which makes me think the next batch of coleslaw I make probably will have copious amounts of ginger added. We share dishes around, as there is so much food and we all want to try each other's meals.
The entrees come out, as does this HUGE tray of sushi. The picture above is everything except the volcano roll. The owner is a sushi chef, and in fifteen minutes, she rolled all of that (remember, there are only ingredients on that bar), the volcano roll AND served a couple who sat down at the bar for some sushi and drinks. Brava!
Chef Jr and Jane had a ball, chatting away the whole time. The child is fearless, he ate everything! I think his favorite is the eel. I tried a piece of the spicy shrimp. It was delicious and I will have some again. The only difficult thing of it for me is trying to fit the whole thing in my mouth!
We continued to sample around, with Ed's mom's tempura rather yummy, my Shoga Yaki fantastic (its in a ginger sauce, but there is a distinct mustard flavor, too. loved it) and Ed loving his Donburi, but deeming it cannon fodder in the face of all that sushi.
The whole time, the owner and staff were most attentive. There were finally four other tables of diners, but the owner chatted with us several times. She and Chef Jr talked about fish for a bit. Honestly, I was surprised that a place this fine wasn't filled to capacity. Even I know that to find sushi done properly is something to celebrate.
If you live in Lakeland, there is no reason to purchase those Okami packages in the supermarkets! You can get exactly what you want made to order. As for Chef Jr, I now see lots of visits to Shingetsu in our future. They'll probably involve getting Jane to go with us. What I didn't consider is that sushi is one meal that doesn't have to be altered by her dietary restrictions. Pretty neat that she can have something she loves and not regret it later.
I'm sure Ed will fill you in on his experience. He about died and went to heaven!
Wednesday, October 3, 2007
Hazlett Vineyard's Red Cat
Ed and I ventured over to Total Wine and More the other day(see post below for his review of the Raspberry Weiss concoctions). My purpose for visiting was to pick up some more bottles of Pindar's Sweet Scarlett (also posted below), as well as to get him some more of those delicious Leines.
I love the place. They ensure their employees are well versed in the product by giving each one a case of wine each month. What better way to learn what you like and what you don't, and to understand what the customers are asking for. (yes, I *have* contemplated working there, folks!). What is amusing is that when I visit, I end up passing on a morsel or two of information that I've learned in our explorations.
Most are not aware of Pindar, so when I speak glowingly of them, it allows their staff to provide another offering to their customers (or try it themselves). When we visited this time, there weren't any bottles of either Pindar varietal (Pythagoras or Sweet Scarlett). This time, the employee helping us had the distinct "Lawn Guyland" accent. She had tasted both and offered an alternative selection that she felt we'd like for it's similarities.
She suggested Hazlett's Red Cat, explaining that it is Total Wine's most popular wine. Her reasoning is that if we like it, it doesn't suffer the distribution and inventory issues that a small LI winery does. It's a semi sweet red, so we figured 8 bucks (cheap!! lol) was reasonable to try it out.
The bottle copy cracked me up. "Red Cat is a semi-sweet, fruity blend. It is best served chilled. Try it with hamburgers, pizza or chicken wings. It is a great hot tub wine, too!" Once I read this bottle copy, I was reminded that I visited the winery in 1992 when visiting a Prodigy buddy in Elmira. He was kind enough to take me and the ex on a winery tour of Seneca lakes. I have vague memories of the names after the second one, but it was a great day, let me tell you! :)
Getting back to the wine. we cracked it open today, because frankly, it's been a day. The only negative I can say about this bottle is that the label is a decal. This definitely impedes my label plans of soaking, mounting and framing with tasting notes.
The inital nose of this wine is sweet, but with an acidic back, almost chemical smelling. However, the taste is completely different. It starts very sweet, stays sweet and then has a tart end. I would love to know what grapes they are using. I'd say there are concord grapes used extensively in it. Now, most people think Concords are very sweet because of all the sugar that accompanies concords in jellies and juice. If you've ever had straight concord grapes, they've got a very tart flavor, almost like kiwi fruit.
This one is almost too sweet for me now. Two years ago, it'd been deemed awesome by either one of us. It's a great wine to counter some extra sharp cheddar and a salty brie, maybe a spinach dip. It's really smooth throughout, though. It goes on my list to definitely pick up again, thanks to that smoothness. Just note that it is definitely sweeter than most, with just a hint of pucker at the end. Good stuff.
Want a good semi sweet under 10 bucks? Check this one out.
Now that we've got Ed's member status fixed and he's posting, perhaps he'll insert his comments here...
I love the place. They ensure their employees are well versed in the product by giving each one a case of wine each month. What better way to learn what you like and what you don't, and to understand what the customers are asking for. (yes, I *have* contemplated working there, folks!). What is amusing is that when I visit, I end up passing on a morsel or two of information that I've learned in our explorations.
Most are not aware of Pindar, so when I speak glowingly of them, it allows their staff to provide another offering to their customers (or try it themselves). When we visited this time, there weren't any bottles of either Pindar varietal (Pythagoras or Sweet Scarlett). This time, the employee helping us had the distinct "Lawn Guyland" accent. She had tasted both and offered an alternative selection that she felt we'd like for it's similarities.
She suggested Hazlett's Red Cat, explaining that it is Total Wine's most popular wine. Her reasoning is that if we like it, it doesn't suffer the distribution and inventory issues that a small LI winery does. It's a semi sweet red, so we figured 8 bucks (cheap!! lol) was reasonable to try it out.
The bottle copy cracked me up. "Red Cat is a semi-sweet, fruity blend. It is best served chilled. Try it with hamburgers, pizza or chicken wings. It is a great hot tub wine, too!" Once I read this bottle copy, I was reminded that I visited the winery in 1992 when visiting a Prodigy buddy in Elmira. He was kind enough to take me and the ex on a winery tour of Seneca lakes. I have vague memories of the names after the second one, but it was a great day, let me tell you! :)
Getting back to the wine. we cracked it open today, because frankly, it's been a day. The only negative I can say about this bottle is that the label is a decal. This definitely impedes my label plans of soaking, mounting and framing with tasting notes.
The inital nose of this wine is sweet, but with an acidic back, almost chemical smelling. However, the taste is completely different. It starts very sweet, stays sweet and then has a tart end. I would love to know what grapes they are using. I'd say there are concord grapes used extensively in it. Now, most people think Concords are very sweet because of all the sugar that accompanies concords in jellies and juice. If you've ever had straight concord grapes, they've got a very tart flavor, almost like kiwi fruit.
This one is almost too sweet for me now. Two years ago, it'd been deemed awesome by either one of us. It's a great wine to counter some extra sharp cheddar and a salty brie, maybe a spinach dip. It's really smooth throughout, though. It goes on my list to definitely pick up again, thanks to that smoothness. Just note that it is definitely sweeter than most, with just a hint of pucker at the end. Good stuff.
Want a good semi sweet under 10 bucks? Check this one out.
Now that we've got Ed's member status fixed and he's posting, perhaps he'll insert his comments here...
Tuesday, October 2, 2007
My Current Fascination With Berry Weiss Bier
It's funny how my first post to this blog will not be about either of the two things this blog is supposed to be about - food or wine. While beer is neither of those two things, I will make this post because I believe that it is appropriate. Besides, both Sue and I have relatives that basically live(d) on a steady diet of beer their whole adult lives, and continue to do so today in some cases...
When I lived for a couple years in Northwest Chicagoland, I was introduced to the local beers. Okay, not truly local, but brewed in the nearby state of Wisconsin. In the state of Wisconsin, if you don't live in or near one of the major cities (Milwaukee or... uh... I can't think of another. Hmmm...) there isn't much to do. This is a major farming and dairy state, and is one of the most green and lush places I have ever had the pleasure of visiting. Needless to say, the lack of entertainment led to the development of some really great breweries. Of those, my favorite is Leinenkugel.
Alas, when I moved to Maryland, I was separated from my beloved Leines. After a brief flirtation with Red Dogs (back when Plank Road Brewery wasn't part of Miller Brewing and Red Dogs were actually good) I cut back on my beer consumption a lot. Why bother drinking beer when all you can get is Bud or Miller or Coors? YUCK!
After a few years I noticed in the supermarket that they had Leines, but they had the Leinenkugel's Red Lager - one of the brews that they make that I didn't particularly care for. After asking and shopping around, I found that all they were exporting from the Midwest was the Red. Oh well...
After moving to Florida, I happened upon the new Sunset Wheat Beer from Leinenkugel's. Though expensive ($8/6) I picked it up, hoping it would be like the Honey Weiss Bier I used to enjoy in my apartment in Schaumburg. Not so - it was BETTER. It has a wonderful citrus flavor to it that is so refreshing it is wonderful. Oddly, this isn't a true 'Weiss' beer - it's a combination of Wheat and Pale malts which really creates a great smoothness to it. In addition, coriander is added to provide the citrus flavor. This works really well despite what you might expect. Sunset Wheat quickly became my new favorite beer.
Then, about a month ago - there it was on the shelf in the refrigerated aisle next to the Sunset Wheat - my old favorite. Leinenkugel's Honey Weiss Bier. Needless to say, it came home with me and didn't disappoint in any way. Now I have a choice!
This past Saturday, I took my Mother grocery shopping in her town. In passing, we went down the frozen aisle which happened to also be the beer aisle. I noticed a gap next to the two Leine's on the shelf and became curious. Looking deep into the shelf I saw it - Leinenkugel's Berry Weiss. There was only one six of it left and I had to have it. My memory of Berry Weiss was such that I knew that I had to have it and that if I didn't get it it would be gone long gone. When I lived in Chi, I had tried a six of Berry Weiss and thoroughly enjoyed it, only to find that it was a seasonal beer that was available for only a month or so in early fall, replaced on the shelf by their Oktoberfest Lager. I only ever had that one six pack, but it made quite an impression.
I arrived back at my Mom's with the Berry Weiss and immediately cracked one. It isn't what you would expect from a flavored beer. The difference between the Leine and other flavored beers I've had is like the difference between Sugus (a Swiss fruit flavored chew candy) and Starburst. Sugus is a fruit flavored square waxy fruit chew wrapped in wax paper that come in bags, and Starburst is a fruit flavored square waxy fruit chew wrapped in wax paper that come in logs or bags. The difference is that the Sugus have a gentle (by current candy standards) fruit flavor and sweetness, whereas the Starburst beat you over the head with the sugar and fruit. The same for the Leines. They are the Starburst of the beer world - there is nothing subtle about the berry flavor. Despite this, I like them very much. I was very pleased to read on the Leinenkugel web site that Berry Weiss is now available year round. Hopefully it will remain on my market's shelves as well.
Yesterday, I decided to put two berry Weiss beers head to head, purchasing another six of Leinenkugel's Berry Weiss Bier and a six of Abita's Purple Haze Raspberry Weiss 'Brew'. Or is it Beer? I don't know - the six-pack container says Beer and the bottles say Brew - very odd. I hadn't had the Purple Haze 'Brew' before and was pleasantly surprised - they're the best Abita beer I've ever had, possessing a smoothness that is lacking from the TurboDog. However, from the raspberry side, they are very much Sugus - hardly noticeable in fact during consumption, though you can smell it in the head and taste it in the aftertaste. The Leine's are definitely very Starburst like in their berry content. I find myself wanting to drink the Leine's while eating something peanut butter laden (cookies? Reese's Peanut Butter Cups or Pieces? peanut butter cheesecake or fudge?).
Do I think that these beers will become my daily drinkers? No. But they are a great addition to my palate and should be considered when I go looking for beer at the store.
When I lived for a couple years in Northwest Chicagoland, I was introduced to the local beers. Okay, not truly local, but brewed in the nearby state of Wisconsin. In the state of Wisconsin, if you don't live in or near one of the major cities (Milwaukee or... uh... I can't think of another. Hmmm...) there isn't much to do. This is a major farming and dairy state, and is one of the most green and lush places I have ever had the pleasure of visiting. Needless to say, the lack of entertainment led to the development of some really great breweries. Of those, my favorite is Leinenkugel.
Alas, when I moved to Maryland, I was separated from my beloved Leines. After a brief flirtation with Red Dogs (back when Plank Road Brewery wasn't part of Miller Brewing and Red Dogs were actually good) I cut back on my beer consumption a lot. Why bother drinking beer when all you can get is Bud or Miller or Coors? YUCK!
After a few years I noticed in the supermarket that they had Leines, but they had the Leinenkugel's Red Lager - one of the brews that they make that I didn't particularly care for. After asking and shopping around, I found that all they were exporting from the Midwest was the Red. Oh well...
After moving to Florida, I happened upon the new Sunset Wheat Beer from Leinenkugel's. Though expensive ($8/6) I picked it up, hoping it would be like the Honey Weiss Bier I used to enjoy in my apartment in Schaumburg. Not so - it was BETTER. It has a wonderful citrus flavor to it that is so refreshing it is wonderful. Oddly, this isn't a true 'Weiss' beer - it's a combination of Wheat and Pale malts which really creates a great smoothness to it. In addition, coriander is added to provide the citrus flavor. This works really well despite what you might expect. Sunset Wheat quickly became my new favorite beer.
Then, about a month ago - there it was on the shelf in the refrigerated aisle next to the Sunset Wheat - my old favorite. Leinenkugel's Honey Weiss Bier. Needless to say, it came home with me and didn't disappoint in any way. Now I have a choice!
This past Saturday, I took my Mother grocery shopping in her town. In passing, we went down the frozen aisle which happened to also be the beer aisle. I noticed a gap next to the two Leine's on the shelf and became curious. Looking deep into the shelf I saw it - Leinenkugel's Berry Weiss. There was only one six of it left and I had to have it. My memory of Berry Weiss was such that I knew that I had to have it and that if I didn't get it it would be gone long gone. When I lived in Chi, I had tried a six of Berry Weiss and thoroughly enjoyed it, only to find that it was a seasonal beer that was available for only a month or so in early fall, replaced on the shelf by their Oktoberfest Lager. I only ever had that one six pack, but it made quite an impression.
I arrived back at my Mom's with the Berry Weiss and immediately cracked one. It isn't what you would expect from a flavored beer. The difference between the Leine and other flavored beers I've had is like the difference between Sugus (a Swiss fruit flavored chew candy) and Starburst. Sugus is a fruit flavored square waxy fruit chew wrapped in wax paper that come in bags, and Starburst is a fruit flavored square waxy fruit chew wrapped in wax paper that come in logs or bags. The difference is that the Sugus have a gentle (by current candy standards) fruit flavor and sweetness, whereas the Starburst beat you over the head with the sugar and fruit. The same for the Leines. They are the Starburst of the beer world - there is nothing subtle about the berry flavor. Despite this, I like them very much. I was very pleased to read on the Leinenkugel web site that Berry Weiss is now available year round. Hopefully it will remain on my market's shelves as well.
Yesterday, I decided to put two berry Weiss beers head to head, purchasing another six of Leinenkugel's Berry Weiss Bier and a six of Abita's Purple Haze Raspberry Weiss 'Brew'. Or is it Beer? I don't know - the six-pack container says Beer and the bottles say Brew - very odd. I hadn't had the Purple Haze 'Brew' before and was pleasantly surprised - they're the best Abita beer I've ever had, possessing a smoothness that is lacking from the TurboDog. However, from the raspberry side, they are very much Sugus - hardly noticeable in fact during consumption, though you can smell it in the head and taste it in the aftertaste. The Leine's are definitely very Starburst like in their berry content. I find myself wanting to drink the Leine's while eating something peanut butter laden (cookies? Reese's Peanut Butter Cups or Pieces? peanut butter cheesecake or fudge?).
Do I think that these beers will become my daily drinkers? No. But they are a great addition to my palate and should be considered when I go looking for beer at the store.
Saturday, September 29, 2007
Oh no, the hash is gone (and other laments)
We've been on a roll lately of having pancakes as Saturday lunch. Nothing goes better with sweet pancakes than something salty and savory. Since we hardly have bacon or sausage in the house, the coveted cans of Broadcast Corned Beef Hash have been pulled from the pantry to accompany the cakes of pan.
Today, the last can has been consumed. Waaaaah. The cans we had were so generously brought to us by our friend Bob (not to be confused with Bawb), on one of his first forays to his new home here in Florida. Broadcast is a brand found in the northeast, and I have yet to to find a brand that measures up. Every other brand I have tried has discovered the flavor is all wrong and the hash, soupy.
It is a common refrain from transplants. We've got brands of food that we grew up and preferred. Once we venture forth to other areas of the country, we beg friends to bring the foods when visiting. My laundry list contains:
Broadcast Corned Beef Hash (immortalized in Dad's "Navy Breakfast")
Pindar blush wines (we can get the reds now, yay)
Utz Crab Chips
Utz Carolina Barbeque Chips
Quahog Clams
Fresh Apple Cider
Drake's Funny Bones (I ate the last one last month)
Zweigle's or Wegmans White Hots
Rainbow Cookies (down from Black and Whites and Black Forest Cherry Cake on the list)
Hard Rolls (preferably with poppies on top)
Each transplant has a list is as unique as they are.
For many years, my list was much longer, and the distance to acquire them much shorter. It was a mere five hours back to Long Island for some Wise Potato Chips and Entenmann's Banana Crunch Loaf. There was always room in the trunk for some hash and other favored consumables.
Nowadays, many favorites have sprouted up in our local Publix. Wise Potato Chips, Drake's Cakes and the incomparable Boar's Head deli meats. We are fortunate that the bakery department produces some fine Black and White Cookies and cakes. Wal-Mart carries the beloved Seltzer's Lebanon Sweet Bologna, which Gameboy will consume by the pound. Here and there, we'll discover another favorite and snatch up some for the pantry. I think a Fox's U Bet made it home once.
Ask any transplant if they miss where they grew up and you'll probably hear what we say. "Yeah, I miss it, but I miss the food the most."
Thanks Bob, the hash was yummy.
Today, the last can has been consumed. Waaaaah. The cans we had were so generously brought to us by our friend Bob (not to be confused with Bawb), on one of his first forays to his new home here in Florida. Broadcast is a brand found in the northeast, and I have yet to to find a brand that measures up. Every other brand I have tried has discovered the flavor is all wrong and the hash, soupy.
It is a common refrain from transplants. We've got brands of food that we grew up and preferred. Once we venture forth to other areas of the country, we beg friends to bring the foods when visiting. My laundry list contains:
Broadcast Corned Beef Hash (immortalized in Dad's "Navy Breakfast")
Pindar blush wines (we can get the reds now, yay)
Utz Crab Chips
Utz Carolina Barbeque Chips
Quahog Clams
Fresh Apple Cider
Drake's Funny Bones (I ate the last one last month)
Zweigle's or Wegmans White Hots
Rainbow Cookies (down from Black and Whites and Black Forest Cherry Cake on the list)
Hard Rolls (preferably with poppies on top)
Each transplant has a list is as unique as they are.
For many years, my list was much longer, and the distance to acquire them much shorter. It was a mere five hours back to Long Island for some Wise Potato Chips and Entenmann's Banana Crunch Loaf. There was always room in the trunk for some hash and other favored consumables.
Nowadays, many favorites have sprouted up in our local Publix. Wise Potato Chips, Drake's Cakes and the incomparable Boar's Head deli meats. We are fortunate that the bakery department produces some fine Black and White Cookies and cakes. Wal-Mart carries the beloved Seltzer's Lebanon Sweet Bologna, which Gameboy will consume by the pound. Here and there, we'll discover another favorite and snatch up some for the pantry. I think a Fox's U Bet made it home once.
Ask any transplant if they miss where they grew up and you'll probably hear what we say. "Yeah, I miss it, but I miss the food the most."
Thanks Bob, the hash was yummy.
Monday, September 17, 2007
Prosecco
For a while now, Ed and I have been enjoying all different varieties of wine. Over time, we've developed a preference for the red wines that have crossed our path.
However, I kept hearing about the italian sparking wine, Prosecco. It had been reported to give a headier buzz than most wines, due to the 'frizzante' that was more pronounced than its cousin, champagne.
I picked up a bottle for our anniversary, but due to work schedules, we didn't get to it until tonight. A coworker suggested a particular brand, but the ABC didn't have it. A note about the ABC stores here: depending on the knowledge of the staff, you can get a very good selection, or a passable one. The local one is blessed with a staffer with a passion and excellent knowledge of the wines. Alas, they only had four different Prosecco's for purchase.
I picked up a bottle, and once home, realized it was based on the Chardonnay grape. This didn't bode well: we do NOT like the dry white wines. Ed's comment was that now he understand the italian trait of putting a sugar cube in their glasses of bubbly.
We popped the botttle and poured. Smells good. Taste was very dry. We got the bright idea to make a bellini alternative and pulled out the peach schnapps. (though maybe the Mango syrup would have worked better). The schnapps made it much more palatable, and it wasn't long before we both felt quite giddy. They are not joking on this one-it packs a different buzz than wine and even champagne. It was a lot of fun to drink that bottle!
The scary part is that of course, we had to have more when the bottle was gone, so we opened a bottle of wine. Could get pricey when you consider the wine in our house averages about 20 bucks a bottle! :)
I think we'll give the prosecco another try, but the brand recommended. I'll be prepared and get two bottles.
However, I kept hearing about the italian sparking wine, Prosecco. It had been reported to give a headier buzz than most wines, due to the 'frizzante' that was more pronounced than its cousin, champagne.
I picked up a bottle for our anniversary, but due to work schedules, we didn't get to it until tonight. A coworker suggested a particular brand, but the ABC didn't have it. A note about the ABC stores here: depending on the knowledge of the staff, you can get a very good selection, or a passable one. The local one is blessed with a staffer with a passion and excellent knowledge of the wines. Alas, they only had four different Prosecco's for purchase.
I picked up a bottle, and once home, realized it was based on the Chardonnay grape. This didn't bode well: we do NOT like the dry white wines. Ed's comment was that now he understand the italian trait of putting a sugar cube in their glasses of bubbly.
We popped the botttle and poured. Smells good. Taste was very dry. We got the bright idea to make a bellini alternative and pulled out the peach schnapps. (though maybe the Mango syrup would have worked better). The schnapps made it much more palatable, and it wasn't long before we both felt quite giddy. They are not joking on this one-it packs a different buzz than wine and even champagne. It was a lot of fun to drink that bottle!
The scary part is that of course, we had to have more when the bottle was gone, so we opened a bottle of wine. Could get pricey when you consider the wine in our house averages about 20 bucks a bottle! :)
I think we'll give the prosecco another try, but the brand recommended. I'll be prepared and get two bottles.
Monday, August 13, 2007
Sunday, August 5, 2007
Le Cellier
Recently, I had a meal at Le Cellier at Epcot with a friend and wanted to recap a most excellent meal.
Le Cellier is Canada's restaurant on the world showcase. They showcase meats and fish from our great northern neighbors. Once upon a time, the restaurant was a cafeteria, a la Rustler steakhouse. You'd order your meal, select your sides and a fine CM would bring your meals to you.
Now it is a sit down restaurant and a very good one at that. I'm not a fish eater (crustaceans only), so I've only dined on the meat selections. This time, the friend and I both ordered a kid's meal. I know, that sounds nuts. However, the restaurants at WDW allow anyone to order the children's meal. This works out great for those of us with smaller appetites. Fortunately, each of the countries of the world showcase has a 'featured' selection that is inspired by their country. In this case, it is a steak.
We started off with a ramekin of their Beer Cheese soup. The soup is great (though Barley and Hops back up in Maryland makes a better one) and is just the right size for the smaller appetite. It is a creamy soup with a sprinkle of bacon on top.
Then, the steak. It was about a 4 oz strip that had been butterflied to be about 1/4" thick, but it was grilled to the medium rare I requested. Seasoning was perfect: not too salty, not too peppery and full of flavor. Mine was served with harcort verts (green beans) and julienned carrots. Those just had a hint of butter on them. We both looked at the plates in amazement, as it's definitely enough for an adult. I didn't finish all of my vegetables, as there were plenty on my plate.
The dessert was either a build your own sunday or a fruit cup. I originally requested the fruit cup, then changed my mind. However, it was ignored in favor of the incredible chocolate mousse that we were given in honor of our birthdays. Creamy dark chocolate moussed in a dark chocolate cup. At one time, this *had* been on the children's menu, but so many adults requested it that it'd been switched to the regular menu.
Dessert was enjoyed with a glass of Inniskillin Ice Wine. Our server was unfamiliar with the ice wine and poured as if it was a regular glass of white wine. Yep, we got easily double what we should have. It was delicious, very sweet with a dry finish. This is a wine that is to be savored, with the dessert. The mousse was great, in that it accentuated the flavors of the wine without making it seem sweeter.
All in all, a great meal at a great place. Just wish I didn't have to pay a park admission to go there.
Le Cellier is Canada's restaurant on the world showcase. They showcase meats and fish from our great northern neighbors. Once upon a time, the restaurant was a cafeteria, a la Rustler steakhouse. You'd order your meal, select your sides and a fine CM would bring your meals to you.
Now it is a sit down restaurant and a very good one at that. I'm not a fish eater (crustaceans only), so I've only dined on the meat selections. This time, the friend and I both ordered a kid's meal. I know, that sounds nuts. However, the restaurants at WDW allow anyone to order the children's meal. This works out great for those of us with smaller appetites. Fortunately, each of the countries of the world showcase has a 'featured' selection that is inspired by their country. In this case, it is a steak.
We started off with a ramekin of their Beer Cheese soup. The soup is great (though Barley and Hops back up in Maryland makes a better one) and is just the right size for the smaller appetite. It is a creamy soup with a sprinkle of bacon on top.
Then, the steak. It was about a 4 oz strip that had been butterflied to be about 1/4" thick, but it was grilled to the medium rare I requested. Seasoning was perfect: not too salty, not too peppery and full of flavor. Mine was served with harcort verts (green beans) and julienned carrots. Those just had a hint of butter on them. We both looked at the plates in amazement, as it's definitely enough for an adult. I didn't finish all of my vegetables, as there were plenty on my plate.
The dessert was either a build your own sunday or a fruit cup. I originally requested the fruit cup, then changed my mind. However, it was ignored in favor of the incredible chocolate mousse that we were given in honor of our birthdays. Creamy dark chocolate moussed in a dark chocolate cup. At one time, this *had* been on the children's menu, but so many adults requested it that it'd been switched to the regular menu.
Dessert was enjoyed with a glass of Inniskillin Ice Wine. Our server was unfamiliar with the ice wine and poured as if it was a regular glass of white wine. Yep, we got easily double what we should have. It was delicious, very sweet with a dry finish. This is a wine that is to be savored, with the dessert. The mousse was great, in that it accentuated the flavors of the wine without making it seem sweeter.
All in all, a great meal at a great place. Just wish I didn't have to pay a park admission to go there.
Monday, July 23, 2007
Cody's Roadhouse
We have a family tradition, our family of four. For each birthday, the celebrant gets to choose where we go for dinner for a nice meal out.
Youngest son's birthday was this past Friday. When first asked what he would like for dinner, he mentioned that he wanted chicken with honey mustard sauce. Upon further questioning, he really wanted the version of Outback's Alice Springs Chicken we make at home. Yep, the kid loves good stuff. However, we asked him if he was SURE he didn't want to go out. So he changed his mind and chose a restaurant.
With some surprise on our part, he chose Cody's Roadhouse. The child we affectionately call "The Crustacean Kid" did NOT pick a seafood meal. He chose a family favorite, though, so off we go to dinner of his choosing. This place has a lot going for it. Good food, great prices and they butcher on premises daily. Neither Ed nor I have had a bad choice in our many times there. In the two years they've been in town, I think between the two of us, we've had everything except the fish entrees.
In the past year, we've begun to skip the kid's meals for him, as he has grown up tastes and sometimes, the appetite to match. He sees the great selections on the menu and looks back at the kid's offerings and will ask for the adult selections. To us, we'd rather pay full price for something he'll like and might get two servings from, rather than cheap out on the nuggets, burger or macs and cheese.
Frequently, I'll ask if he wants to split an entree, and thus begins the bargaining session. "What do YOU want?", "I dunno mom, you pick" is the norm. I think it's his recognition of the many years of seeing something that peaks his interest on my plate and the many times he has taken over my dinner! Yes, you see correctly. He bogarts my dinner (or he did) with stunning frequency. He did this at a local family run mexican place after I'd suggested he get some enchiladas. I got the corn cake and the rice-he ate two of my three enchiladas.
Back to Friday night, we were at Cody's. I asked what he wanted and if he'd want to share with me. He decided he wanted to share and that I could choose. The special was 'Giant Ribs', and the child loves ribs. It was a win win as far as I was concerned. I chose the mashed potatoes, knowing that I'd probably be full from the salad and half the ribs. He is like his aunt in that he could probably eat a plate of them alone and call that dinner.
Giant ribs turned out to be something we hadn't had since living in Maryland: Country Ribs. They're fatty, and have tons more meat on them than baby backs. In the wrong hands, they can be like eating a slab of fatback. If done well, they're tender and delicious. Of course, this being Cody's, they turn out great. The one portion looks like Fred Flintstone's Bronto Burger, and son knaws on two ribs, while I eat the other two. It was plenty for each of us, with a little room left over for dessert.
The birthday boy chose the chocolatehouse Slide for his dessert. Huge enough for all four of us to have some, and this child is ever the sharing type, so it was a natural that he'd pick this dessert. It's a brownie, topped with plenty of ice cream, hot fudge, loads of whipped cream and chocolate syrup. They attempted to put a candle in it, but it wouldn't stay.
I think he chose wisely.
I opened my emails today and they sent me one for my birthday for 10 dollars off two entrees. Between that and the Sam Seltzer's free bottle of wine for your birthday, I'm going to have a hard time deciding! :)
Youngest son's birthday was this past Friday. When first asked what he would like for dinner, he mentioned that he wanted chicken with honey mustard sauce. Upon further questioning, he really wanted the version of Outback's Alice Springs Chicken we make at home. Yep, the kid loves good stuff. However, we asked him if he was SURE he didn't want to go out. So he changed his mind and chose a restaurant.
With some surprise on our part, he chose Cody's Roadhouse. The child we affectionately call "The Crustacean Kid" did NOT pick a seafood meal. He chose a family favorite, though, so off we go to dinner of his choosing. This place has a lot going for it. Good food, great prices and they butcher on premises daily. Neither Ed nor I have had a bad choice in our many times there. In the two years they've been in town, I think between the two of us, we've had everything except the fish entrees.
In the past year, we've begun to skip the kid's meals for him, as he has grown up tastes and sometimes, the appetite to match. He sees the great selections on the menu and looks back at the kid's offerings and will ask for the adult selections. To us, we'd rather pay full price for something he'll like and might get two servings from, rather than cheap out on the nuggets, burger or macs and cheese.
Frequently, I'll ask if he wants to split an entree, and thus begins the bargaining session. "What do YOU want?", "I dunno mom, you pick" is the norm. I think it's his recognition of the many years of seeing something that peaks his interest on my plate and the many times he has taken over my dinner! Yes, you see correctly. He bogarts my dinner (or he did) with stunning frequency. He did this at a local family run mexican place after I'd suggested he get some enchiladas. I got the corn cake and the rice-he ate two of my three enchiladas.
Back to Friday night, we were at Cody's. I asked what he wanted and if he'd want to share with me. He decided he wanted to share and that I could choose. The special was 'Giant Ribs', and the child loves ribs. It was a win win as far as I was concerned. I chose the mashed potatoes, knowing that I'd probably be full from the salad and half the ribs. He is like his aunt in that he could probably eat a plate of them alone and call that dinner.
Giant ribs turned out to be something we hadn't had since living in Maryland: Country Ribs. They're fatty, and have tons more meat on them than baby backs. In the wrong hands, they can be like eating a slab of fatback. If done well, they're tender and delicious. Of course, this being Cody's, they turn out great. The one portion looks like Fred Flintstone's Bronto Burger, and son knaws on two ribs, while I eat the other two. It was plenty for each of us, with a little room left over for dessert.
The birthday boy chose the chocolatehouse Slide for his dessert. Huge enough for all four of us to have some, and this child is ever the sharing type, so it was a natural that he'd pick this dessert. It's a brownie, topped with plenty of ice cream, hot fudge, loads of whipped cream and chocolate syrup. They attempted to put a candle in it, but it wouldn't stay.
I think he chose wisely.
I opened my emails today and they sent me one for my birthday for 10 dollars off two entrees. Between that and the Sam Seltzer's free bottle of wine for your birthday, I'm going to have a hard time deciding! :)
Sunday, July 8, 2007
Wine
This is supposed to be a blog about food AND wine. Alas, we haven't had any since creating the blog, but I surely have a hankering for it right about now.
Ed and I have settled into a comfortable routine with our wines. We'll share the bottle and take our time consuming it over the course of an evening. Neither one of us likes to open a bottle and drink it alone. A good portion of the enjoyment of wine comes from having companionship. As a result, you'll probably see both of us post about a wine.
One of my laments about the wines, and you'll find this from most wine lovers, is that you can't order it and have it shipped. Some states have reciprocity on alcohol shipments, most do not. This creates an unfortunate situation if you like smaller wineries out of state.
To an extent, we're lucky. Tampa has Total Wine and More, which is like a Toys R Us for wine lovers. Seriously. The place is bad for people who don't know what they like, because there are too many choices. If you know what you like, it's great for browsing a growing region, a grape or for a particular grower. For me, they earn hearty praise for carrying a Long Island brand, Pindar.
I recently blogged that I was excited about Pindar's Sweet Scarlett being a great red at a great price carried in this wine superstore. I truly am excited that our palates have changed since our first tasting of the wine. Now, I'm selfish. I want more. I want to try more of Pindar's offerings, since I have yet to sample one that I didn't like.
See, if life were easy, I could call and order from them-they have a website. Nope, can't ship out of NY state. Plan B means I send some money to people traveling this way and hope that they've got room in the minivan to bring more for tasting.
Off to make a phone call in the am, so watch this space for further discussions of Pindar...
Ed and I have settled into a comfortable routine with our wines. We'll share the bottle and take our time consuming it over the course of an evening. Neither one of us likes to open a bottle and drink it alone. A good portion of the enjoyment of wine comes from having companionship. As a result, you'll probably see both of us post about a wine.
One of my laments about the wines, and you'll find this from most wine lovers, is that you can't order it and have it shipped. Some states have reciprocity on alcohol shipments, most do not. This creates an unfortunate situation if you like smaller wineries out of state.
To an extent, we're lucky. Tampa has Total Wine and More, which is like a Toys R Us for wine lovers. Seriously. The place is bad for people who don't know what they like, because there are too many choices. If you know what you like, it's great for browsing a growing region, a grape or for a particular grower. For me, they earn hearty praise for carrying a Long Island brand, Pindar.
I recently blogged that I was excited about Pindar's Sweet Scarlett being a great red at a great price carried in this wine superstore. I truly am excited that our palates have changed since our first tasting of the wine. Now, I'm selfish. I want more. I want to try more of Pindar's offerings, since I have yet to sample one that I didn't like.
See, if life were easy, I could call and order from them-they have a website. Nope, can't ship out of NY state. Plan B means I send some money to people traveling this way and hope that they've got room in the minivan to bring more for tasting.
Off to make a phone call in the am, so watch this space for further discussions of Pindar...
Friday, July 6, 2007
Pizza
So, I wrote that bad pizza is still okay? Well, I lied.
Last night, I had an eye appointment that didn't finish until 7:30. The family hadn't eaten yet (I had Ed meet me with the boys) and we were all hungry. We decided to eat at the Cici's pizza adjacent to the vision place, as younger son said it was good (and older son agreed)
In a word, Yuck! If you have never enjoyed NY style or Chicago deep dish, it probably is decent pizza. However, the NYers at the table (the adults) were not impressed. The crust was too bland, thick and soft to be NY style, too thin to be sicilian OR chicago style. Folks, the crust has to be as good as the toppings. The slices I had had a cheese sauce under the mozzarella and toppings. Interesting take, but weird. Honestly, I didn't have high hopes since it was all you can eat.
The most flavor I got from what I ate was the red pepper flakes. My pupils had been dialated, so I couldn't see small stuff. I put on a lot more than I usually do, because I couldn't tell the difference. In this case, it was a good thing. The crust and sauce were so bland that they needed help.
We all agreed on the best part of the meal. The desserts included cinnamon rolls. They were soft, gooey and very tasty. Heck, I'd happily spend 4.99 to eat just a plate of those-but I don't want to put on all the weight I've lost.
Now I want some good pizza and I suspect we'll have some from the place up the block tomorrow. The guy learned how to make pizza from a guy who worked in a pizza place in Lynbrook NY. I have to find out for sure if it was DeCandia's, the place my dad worked in when I was small.
Last night, I had an eye appointment that didn't finish until 7:30. The family hadn't eaten yet (I had Ed meet me with the boys) and we were all hungry. We decided to eat at the Cici's pizza adjacent to the vision place, as younger son said it was good (and older son agreed)
In a word, Yuck! If you have never enjoyed NY style or Chicago deep dish, it probably is decent pizza. However, the NYers at the table (the adults) were not impressed. The crust was too bland, thick and soft to be NY style, too thin to be sicilian OR chicago style. Folks, the crust has to be as good as the toppings. The slices I had had a cheese sauce under the mozzarella and toppings. Interesting take, but weird. Honestly, I didn't have high hopes since it was all you can eat.
The most flavor I got from what I ate was the red pepper flakes. My pupils had been dialated, so I couldn't see small stuff. I put on a lot more than I usually do, because I couldn't tell the difference. In this case, it was a good thing. The crust and sauce were so bland that they needed help.
We all agreed on the best part of the meal. The desserts included cinnamon rolls. They were soft, gooey and very tasty. Heck, I'd happily spend 4.99 to eat just a plate of those-but I don't want to put on all the weight I've lost.
Now I want some good pizza and I suspect we'll have some from the place up the block tomorrow. The guy learned how to make pizza from a guy who worked in a pizza place in Lynbrook NY. I have to find out for sure if it was DeCandia's, the place my dad worked in when I was small.
Sunday, July 1, 2007
Burgers
I lied. I said I'd get to this sometime this week, but here I am, with yet another hivey, rashy, allergic reaction. You wanna know what caused it? Huh? Huh?
It's a good bet it was that Big Mac(tm) that I consumed today. That's right, I had that tasteless, nasty, sit in your stomach meal today. I purchased the value meal, and as is typical these days, I ate about a dozen fries before I was done. Fries don't do it for me anymore, which means I must be OLD.
I get my macs without sauce. Normally, this means the offending microscopic allergen has been avoided, but I was wrong. This tasteless burger added insult to injury today.
Of course, the consumption of a bad burger just makes me want a good burger. Unlike bad pizza, which is still decent, a bad burger just drives you crazy with the need for a good one. What, exactly IS a good burger?
The good burger consists of fresh meat, charred to a crisp on the outside, on a toasted bun, with condiments on the side. Some sort of real cheese, no processed cheese foods here. Oh, and if you go for the bacon, medium well. Sauteed onions are good, too, but these days, I like a nice big fat ring of raw-channeling my dad here.
Where, exactly, can one find a good burger? Let's see, good burger places, in no particular order:
Le Cellier, Epcot, WDW. Most people go here for the steaks, but the burger is the best on WDW property. Close second at WDW is:
Beaches and Cream-the atmosphere is classic soda shop and even though this is a frozen patty, the grill looks like it should-well cured.
Cody's Steakhouse, Tampa Bay. They hand trim their steaks, so they grind their own beef. Damn good burger, comes with cheddar.
Daily Eats, Tampa-This place has a wide variety of burgers and even did a gyro burger for me once. Fresh, good choices of cheese (Feta, anyone?)
Biff Burger, St. Petersburg-this is the classic Florida open air bar and snack bar. Their wings are fantastic, but the burger ain't bad
Barley and Hops, Frederick Maryland. Chef Jason keeps the menu small, but interesting. Best pairing is one of his cheddar burgers with the beer cheese soup.
There's a great Burger stand in Lexington Market in Baltimore, but for the life of me I can't remember the name (blame the vicodin). It's not in the best part of town, but if you've lived in a major city, you'll find the area very tame.
Marybill Diner, Merrick NY-Nick will give you those wonderful homefries with your burger if you ask real nice. Sure beats diner steak fries.
All American Burger, Massapequa, NY-Double doubles are a little different than the next place, but there's something about bringing some All American down to the beach to perk up a cold November day.
In and Out Burger, West Coast. Yep, the only chain to make the list. My only regret of the California trip is that we didn't get to In and Out a second time. Had I known where the closest one was to our hotel, I would have forgone the Del Taco that last night we were there.
Care to share where you find your favorite burger?
It's a good bet it was that Big Mac(tm) that I consumed today. That's right, I had that tasteless, nasty, sit in your stomach meal today. I purchased the value meal, and as is typical these days, I ate about a dozen fries before I was done. Fries don't do it for me anymore, which means I must be OLD.
I get my macs without sauce. Normally, this means the offending microscopic allergen has been avoided, but I was wrong. This tasteless burger added insult to injury today.
Of course, the consumption of a bad burger just makes me want a good burger. Unlike bad pizza, which is still decent, a bad burger just drives you crazy with the need for a good one. What, exactly IS a good burger?
The good burger consists of fresh meat, charred to a crisp on the outside, on a toasted bun, with condiments on the side. Some sort of real cheese, no processed cheese foods here. Oh, and if you go for the bacon, medium well. Sauteed onions are good, too, but these days, I like a nice big fat ring of raw-channeling my dad here.
Where, exactly, can one find a good burger? Let's see, good burger places, in no particular order:
Le Cellier, Epcot, WDW. Most people go here for the steaks, but the burger is the best on WDW property. Close second at WDW is:
Beaches and Cream-the atmosphere is classic soda shop and even though this is a frozen patty, the grill looks like it should-well cured.
Cody's Steakhouse, Tampa Bay. They hand trim their steaks, so they grind their own beef. Damn good burger, comes with cheddar.
Daily Eats, Tampa-This place has a wide variety of burgers and even did a gyro burger for me once. Fresh, good choices of cheese (Feta, anyone?)
Biff Burger, St. Petersburg-this is the classic Florida open air bar and snack bar. Their wings are fantastic, but the burger ain't bad
Barley and Hops, Frederick Maryland. Chef Jason keeps the menu small, but interesting. Best pairing is one of his cheddar burgers with the beer cheese soup.
There's a great Burger stand in Lexington Market in Baltimore, but for the life of me I can't remember the name (blame the vicodin). It's not in the best part of town, but if you've lived in a major city, you'll find the area very tame.
Marybill Diner, Merrick NY-Nick will give you those wonderful homefries with your burger if you ask real nice. Sure beats diner steak fries.
All American Burger, Massapequa, NY-Double doubles are a little different than the next place, but there's something about bringing some All American down to the beach to perk up a cold November day.
In and Out Burger, West Coast. Yep, the only chain to make the list. My only regret of the California trip is that we didn't get to In and Out a second time. Had I known where the closest one was to our hotel, I would have forgone the Del Taco that last night we were there.
Care to share where you find your favorite burger?
Wine and Foodies is here
Take two.
Last year, Ed and I tried to start a team blogging venture called Yumm. It was mostly to detail wine tasting notes. Since we also love food, we decided to make the blog a catchall for notes about anything gastronomically related. Unfortunately, it suffered the fate known as blogspot hell, a phenomenon entered into when Blogger decided to beta the current version. I suppose I shouldn't complain too much, they host these blogs for free.
Well, now that Blogger has been cooperating nicely post Beta mode, I decided to resurrect the blog. Alas, the name is gone, so now its Wine and Foodies. It fits a lot better, and there will be no confusion with Rachael Ray's catch phrase!
Like the other blog, there may be weeks with lots to report and there may be weeks where there isn't much on the horizon. As with the other blog, if you aren't happy with the frequency of posts, get your own blog! Since this is a team venture, if you want to be part of the team and share info from your part of the country, let me know-guest posts are always welcome. Perhaps permanent additions to the team will be made, time will tell.
Comments or topic suggestions are welcomed...
Watch this space!
Last year, Ed and I tried to start a team blogging venture called Yumm. It was mostly to detail wine tasting notes. Since we also love food, we decided to make the blog a catchall for notes about anything gastronomically related. Unfortunately, it suffered the fate known as blogspot hell, a phenomenon entered into when Blogger decided to beta the current version. I suppose I shouldn't complain too much, they host these blogs for free.
Well, now that Blogger has been cooperating nicely post Beta mode, I decided to resurrect the blog. Alas, the name is gone, so now its Wine and Foodies. It fits a lot better, and there will be no confusion with Rachael Ray's catch phrase!
Like the other blog, there may be weeks with lots to report and there may be weeks where there isn't much on the horizon. As with the other blog, if you aren't happy with the frequency of posts, get your own blog! Since this is a team venture, if you want to be part of the team and share info from your part of the country, let me know-guest posts are always welcome. Perhaps permanent additions to the team will be made, time will tell.
Comments or topic suggestions are welcomed...
Watch this space!
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