DrunkEats

MSG - What I Never Knew

2017-10-16T15:00:00.002-04:00

I was cleaning our cupboards recently, discarding old items, rearranging the spice cabinet, and out of curiosity just reading the labels of various products we had on hand. With my new found determination to eat a healthier life, it only seemed natural to know what we were using on occasion.

As I live in what I now call an "Asian" household, we have various spices most typically used in Asian cooking. What's most common on our shelf are flavor cubes, or bouillon (side note: I can't think of another word that has 3 vowels consecutively like that). If you're not familiar, these are stocks that have been dehydrated a formed in to cube or powdered. They are often rehydrated in a pot of water to re-form the stock they were once originally.

In reading the ingredients list, on the bouillon packaging, I learned that monosodium glutamate (MSG) is included. My initial reaction was WTF? I always thought this ingredient was completely bad for us. I mean, why else would Chinese restaurants claim that they use NO MSG on their menus?! But being the diligent, inquisitive fatboy that I am, I had to do some research. I am ignorant no longer.

The debate about the health effects of MSG has been going on forever. Here are 3 articles online that I found worth reading.

Is MSG Bad for Your Health? - Science Friday
MSG (Monosodium Glutamate): Good or Bad? - HealthLine
The MSG Myth: Are There Really Side Effects? - Eating Well

Despite the more recent conclusions that MSG is not necessarily bad for you, my take is that if you can't pronounce it and if healthcare professionals / scientists can't figure out if it's good or bad for you then it's worth staying away from. Don't get me wrong, if my mother-in-law uses these flavor cubes, and I eat her cooking once in a long while (which is the norm), I'm not going to freak out. It's not going to kill me.

Anyway, I've been on an organic and (mostly) plant-based food kick (I still eat meat and indulge here and there) lately which isn't likely to change in the future considering the benefits I've been reaping, so it's unlikely that I'd encounter any MSG-related problem. More on my organic kick in a future post. In the meantime, have a read of the links and decide what you think about MSG.

Are You Sweet or Savory?

2017-10-14T10:44:00.002-04:00

I'm addicted to sweets. It's my biggest diet downfall. No matter what time of day, I always have a craving for something sweet. I like that tingling feeling at the back of my neck when I indulge in something with some much sugar. Is that strange? I feel more calm. I feel satisfied.

I read an article recently that said sugar is not addictive. I'm pretty sure it was wrong. The basis was that,

“While it is true that a liking for sweet things can be habit-forming it is not addictive like opiates or cocaine,” said Sanders. “Individuals do not get withdrawal symptoms when they cut sugar intake.”

I'm pretty sure I go through withdrawals every day that I don't have some sort of sugar. Even if it's just for 2 days. I have to eat some candy, cookies, cake, peanut butter, jelly, or fruit just to get my craving fulfilled.

Are you sweet or savory?

Marketing Genius Is Fun For All

2017-10-12T10:09:00.003-04:00

In recent years, I've witnessed something that I don't believe was very common in the past. A company reaches out to the public for an opinion and in return a prize is awarded. It's possibly the best marketing that can be done. It calls for participation on the one hand (ie. buying the product to taste or submitting information for use). And on the other hand it garners attention and possibly customer acquisition.

Presently, there are 2 giants in the packaged food industry that are taking such an approach.

Lay's started their campaign to "Do Us A Flavor" in 2013 and has continued to gain traction ever since. The premise is to come up with a potato chip flavor that gains so much popularity (or at least the idea of it is so great) that Lay's creates it for mass production, after a thorough taste testing I'm sure.

The 3 Finalists

The Winner

The 2nd, in my opinion, successful attempt to get the public's attention was Mondelez's Limited Edition Mystery Oreo by Nabisco contest. Ever easier than Lay's, all you have to do is buy the mystery package at your local grocer, taste it, and enter your guess for what flavor it is on their website for the chance to win $50,000. Did we even need another reason to buy some Oreos?

Lays' Do Us A Flavor and Nabisco's Mystery Oreo are two contests that are a really fun / playful way to get their audiences involved, to market their products, and fill the void of creativity in coming up with new flavor profiles for their products. In a way, the public is doing the jobs of the product creators, but why not? It's interactive marketing at its finest. And it's a win-win situation. They get new customers, and the public gets new flavors.

Where Have We Been?!

2017-10-11T10:19:00.002-04:00

Wow! It's been over a year since we've posted on here. I hope you've all been keeping up with our Instagram.

We've been all over the world in the past 12 months and we've eaten so many delicious things. I'm sure that we tasted everything that's been placed in front of our faces and couldn't be happier.

We've also made some changes to our lifestyle to improve our eating habits based on what we've learned overseas / abroad. But despite being a little more healthy, we still enjoy indulging ourselves with undeniably good tasting food!

It's hard to say how DrunkEats will continue to evolve or keep up with the speedy landscape of food these days. Quite clearly, keeping a blog about food is even harder. There are only so many ways to describe food without being able to share the flavor experience with you all. Even if we had "smell-o-vision" it wouldn't do the food any justice.

Even though food is a sensually stimulating event (visual, oral, fragrant), it's probably most enjoyable with the crowd you share it with. I can't tell you how often the food experience has been enhanced by being able to sit down with another person to share it, talk about it, and describe it together. It's just more fun!

DrunkEats constantly tries to think of way to better ourselves, the website, the photos we share on Instagram, and the news we share on Twitter and Facebook. Hopefully, we can get to the next level and not be stumped with where food will go next.

I hope you stick with us... we'll try our best to bring the experience to you. But we'd be most happy if you'd join us along the way.

Happy Eating!

DrunkEats World! Party Time! Excellent!

2016-09-20T22:16:00.001-04:00

This is CRAZY!

We're taking a SABBATICAL from our day jobs to travel the world to EAT!!!

Come join us on our tour for 6 months starting DECEMBER 1, 2016!

Don't forget to follow us on Facebook, Instagram, and Twitter because we'll be updating all the time!

Or send us an email at eat@drunkeats.com

Asian Fusion ≤ Adventure Eating

2016-07-17T01:02:00.001-04:00

Asian Fusion for years to me has been the epitome of the phrase

Essentially a good thought but definitely falling far below the Mendoza Line of amateur feasting.

LA Burger
Dallas - Multiple Locations
http://www.la-burger.com/

Enter LA Burger - by their own admission their premise was “to introduce diners to the flavors of Korean cuisine, fusing them with American favorites.” Here on in lies the crux of why I initially passed on reviewing LA Burger. NEVER EAT KIMCHI, NUTELLA, AND NUTTER BUTTER IN A SINGLE SITTING. Think about all those distinct flavor combinations and then put them all within a 12” radius for consumption. It ends with you sitting on the floor of your office at 2pm writhing in pain hoping to not explode sweets and spices into the warehouse bathroom.

The first time I went to LA Burger I was wide-eyed and bushy tailed ready (see previous rants on the deficit of desirable food in North Texas not starting with T and ending with -aco). Burger with Kimchi sure that sounds kind of cool and trendy, ohh but again CAVEAT EMPTOR because those milkshakes are meant to bring all the boys to the yard and that’s exactly what the Nutterbutter/Nutella Milkshake did.

That my friends is the short story of how I initially passed on LA Burger as a good idea to eat at again, let alone write about.

Several months later I was cajoled into a redux of LA Burger, this time at their North Carrollton locale after repeated attempts by my co-worker and fellow panda/food enthusiast (whom you can meet here!). With a clear mind I steered clear of the Nutterbutter-Nutella milkshake eerily reminded of my previous gastronomical folly by keeping it simple with the aptly named LA Burger and a side of onion rings.

LA Burger - straight fire yo

The burger itself hefted at a rough a one-third pound pre-cooked patty stacked from bottom up with yellow American Cheese, flat grill-seared kimchi, a fried egg, jalapenos (because it’s far too hard to get away from the Tex-Mex culture), tomato, and lettuce. No thick cut kimchi here - for your ease of use and to maximize mess they have diced the kimchi a la sauteed onions. In hindsight, stay away from the straight up onion rings - $2.99 for 6 onion rings made me want to throw plate against the wall in protest of #allonionringsmatter but it would have been in bad taste.

such egg

very sauce

I’m a sucker for oozing fried egg engulfing the rest of my plate and the LA Burger delivered by melting egg with cheese, kimchi, and sweet meat all in one mighty bite. I did make the mistake of overusing my Sriracha sauce and crossing cultures with a jalapeno and almost coughing up yesterday’s dinner. Take away the jalapenos or leaving them on the side would have made this a solid experience, but keeping them on the patty gives a too many cooks feel on your tongue.

K-Style Fries - much wow

A+ for effort on the K-Style Fries, execution again was a hair over the Mendoza. Regular rough cut fries topped with cheese, grilled kimchi, sriracha-mayo and avocado. Flavor explosion but after sitting it quickly degrades into mushy fries held together with melted cheese. It looked a bit suspect but really when you get stuck with overpriced onion rings these were a welcome alternative. Bonus points for the local beverage selection of Oak Cliff brewed sodas with no commercial Pepsi/Coke products in site save the Coca-Mexicana made with REAL SUGAR CANE.

LA Burger is a definite stop for the adventurous but it can quickly become overwhelming in veracity with clashing flavors and cultures. That Nutterbutter-Nutella Milkshake was still THE BOMB, just ask the unfortunate warehouse guys I work with.

You can’t eat Tacos on 4th of July!

2016-07-04T17:20:00.001-04:00

Time to re-air my main grievance - there’s nothing in Texas but BBQ and tacos. End Rant.

I’ve mentioned this before - no Chinese food, no Italian food, too many chains, no Fat Sandwiches. Blasphemy for ye of adventurous and pliable palate. It’s also 4th of July Weekend and if you think I’m eating tacos on 4th of July you should build a wall around yourself and promptly bite into a ghost pepper, that’s not how you make America Great Again.

That’s right I said it, or rather the puffin said it. BBQ - a Texas institution DOES NOT extend the full range of your taste buds. Some of it does. Most of it is just slathering meat in sauce and charging you $10 for a half a plate and some crappy corn salad, but hey you get free soft serve ice cream! I'm looking at you Marshall’s BBQ, your soft serve machine needs cleaning anyway!

Then there are tacos - some so great that the flavor stretches to the back of your tongue and into your teeth. Some so great they burn days later as if Montezuma himself hath wrought a fiery revenge plague on both your houses. Some so great fights break out over chips and salsa - seriously I used to eat it and bonus points to the dude that catches a chair OUT OF MID AIR. Then there’s WAY too many Taco Buenos & Taco Casas - AND THEY ALL SUCK.

Nonetheless the adventure continues with more downs than ups but so here are two more boxes to check -

(google photo, not much more worthwhile)

Bo Bo China

1112 West Northwest Highway

Grapevine, TX 76051

Go to Bo Bo China a lady at the bank said, it’s the best Chinese Food in the area. The last time I listen to a another random transplant tell me where to eat my Chinese food. I went in early on a Sunday, parking lot empty. It must be a safe post-church eatery tucked just south of Lake Grapevine and a quick Uber away from gargantuan Great Wolf and Gaylord Texan resorts.

Admittedly I’m easy to please with Chinese Food - my staple for years has been Egg Foo Young, sauce on the side with Steamed White Rice. I have been to places in the DFW area where the server has been honest with me and said “this isn’t real Chinese food, it’s for white people”. Bo Bo China didn’t exactly say that coming in, but it was plainly obvious as I walked out.

“1 order Pork Egg Foo Young with White Rice, please!”

Look closely, THAT’S NOT PORK. The fried rice had canned vegetables in it. No egg in the EGG-FLIPPIN’-FOO-FLIPPIN’-YOUNG to speak of. It tasted like it appeared - brown gravy mush with canned vegetables. Not pictured - the hot and sour soup with overcooked shrimp and chicken shreds in it. I was the only one in the restaurant and they brought out the wrong dish! What the hell Bo Bo China?

I’m never going back to this place. I asked on my way out and as the 58+ post church crowd started shuffling in if they delivered to my neighborhood about 6 miles away/1 town over? “No” was the response I got, “Thanks” was what I said as I walked out the door. I can’t believe I still tipped them 20%.

Onward to a bit happier of an experience and more to the eponymity of the article - it’s the 4th of July (‘Merica) and because Dallas got hit with an inch or rain last night and it’s hot as the aforementioned Montezuma’s rage (‘Merica) I was on the prowl for something ‘Merican. What could be more emblematic of ‘Merica than a Philly Cheesesteak?

Fred’s Downtown Philly Cheesesteaks

Multiple Locations

http://www.downtownphilly.net/

Fred’s couldn’t have picked a better city of identify with or maybe the sound of Fred's Downtown West Chester Cheesesteaks just sounds weird. The guy taking your order is a little bit rough but still southern polite. Enough Philly-centric items on the menu to make your heart grow fonder and arteries a little more hardened. .

I even gave the guy bonus points for being able to pronounce #21 correctly (skoo-kil). I asked if they fancied themselves more Pat’s or Geno’s but was answered with silence and as hilarious as it would be to order a 10” (Dr.) J on 4th of July I passed and went with the item closest to fulfilling cheesesteak and a fat sandwich (neither of which are present in this refried bean travesty of a state).

The bag was soaking through when they handed it to me. The steak was tender and piping hot, onions were cellophane-thin, bacon tantamount to the experience, mozzarella sticks gave me just enough of a flashback to R U Hungry, and sliced chicken had no business being on the plate, and the Italian sausage would have been better if served spicy or sweet to give more hints to its presence. I can’t say much more about this sandwich without tearing up a bit. I’ve been on the search for something to remind me of home and Fred’s didn’t bring me all the way back but it made me remember just enough. I will be back for The Vet and the Dr. J.

Happy 4th of July Weekend, we’re a day closer to Christmas!

Land of the Rising Sun

2016-02-06T00:00:00.000-05:00

We're going to JAPAN!!!

This is an eating adventure that I've been looking forward to since DrunkEats started. Our itinerary is full of food related siteseeing, but we will certainly make time for all the other tourist attractions as well.

Here's my draft foodie list of experiences and fare that I want us to sample and indulge (in no particular order):

#sushi
#sashimi
#tsukijifishmarket
#ramen
#takoyaki
#kumamotooysters
#kusshioysters
#tonkatsu
#okonomiyaki
#greentea
#tempura
#kitkat
#yakitori
#kirinichiban
#sapporo
#sake
#kobebeef
#unagi
#soba
#shabushabu
#donburi
#onigiri
#udon
#sukiyaki
#misosoup
#bentobox
#gyoza
#wasabi
#vendingmachinefood
#horsemeat
#chirashi
#wagyubeef
#owakudani

What else do we need to try?!

Let us know.

Or email us at eat@drunkeats.com

Wine and Dine Every Night in Argentina

2016-02-05T22:53:00.002-05:00

My wife and I have eaten in many cities / countries around the world, but Argentina, specifically Buenos Aires was one of our favorite places to be hungry (...or were we always full?). In every neighborhood, there was an offering waiting to be sampled.

Too much to write about, I'm just going to share our pictures and names of the places we dined. Get out there and give them a try!

Parilla La Brigada
Estados Unidos 465 - San Telmo
Bueno Aires, Argentina
+54-11-4361-5557
http://www.parrillalabrigada.com.ar/

UCO Restaurant - The Garden @ UCO
Hotel Fierro
Soler 5862 - Palermo Hollywood
Bueno Aires, Argentina
+54-11-3220-6820
http://www.ucorestaurant.com/

Las Pizarras Bistro
Thames 2296 - Palermo Hollywood
Bueno Aires, Argentina
+54-11-4775-0625
http://www.laspizarrasbistro.com/

Grand Cafe
Basavilbaso 1340 - Retiro
Bueno Aires, Argentina
+54-11-4893-9333
http://www.grandcafe.com.ar/index.html

Basa - Basement Bar and Restaurant
Basavilbaso 1328 - Retiro
Bueno Aires, Argentina
+54-11-4893-9444
http://www.basabar.com.ar/

Osaka
Soler 5608 - Palermo Hollywood
Bueno Aires, Argentina
+54-11-4775-6964
http://osaka.com.pe/osaka-buenos-aires-palermo/

And then there was this GEM!

Kalma Reso - Cocina de Autor
Antartida Argentina 57
CP V9410IEA
Tierra del Fuego - Patagonia
Ushuaia, Argentina
+54-29-0142-5786
http://www.kalmaresto.com.ar/

Just a sampling of our food adventure. For full disclosure about all our meals, salivate over @drunkeats on Instagram.

Rated:
There was nothing bad about our edible expedition.

The BISCUIT that brought me back from hiatus.

2016-01-17T22:00:00.001-05:00

“You may all go to Hell and I will go to Texas.” – Davy Crockett

A few years ago, much to the bewilderment of Grumpy Old Editor (heretofore to be known as BroHammer2112) I packed up my Jeep and inadvertently became DrunkEats resident Texan. Over the years DrunkEats has covered a wide array of meals, experiences, and lifestyle indulgences both domestic and abroad but when you hit Texas you may as well taken up residence on one of Jupiter’s moons, only with Open Carry rights as of January 1st.

Despite multiple behests of BroHammer2112 I stayed on the DrunkEats sidelines until today. With renewed vigor, piss, and vinegar I am happy to return from the tumbleweeds and buffalo down the street from my house (Yes that happens). BroHammer2112 has been informed of my intentions and motivations and perhaps more importantly I hope to fill in on more content from my backlogged archive, spewing forth some experiences in no particular order but motivated by my breakfast 12 hours ago that still has me more than full.

Jackie’s Ham & Eggs

297 West Round Grove Road

#190

Lewisville, TX 75067

(972-315-1155

Google “Best Breakfasts in Dallas” and you will find results for D Magazine’s Annual tribute to North Texas’ top eateries. Just a few miles north of DFW Airport in Lewisville (and only a dangerous 2 miles from my house) you will find Jackie’s Ham & Eggs in a small unassuming strip mall tucked between The Drunken Donkey and Baan Thai, both neighbors are suitable in their own regard but breakfast is the most important meal of the day and you will not be left wanting in any capacity after sitting and surveying any plates in this packed dining room that fits roughly 50 with a constant line on weekends. So the story goes, Jackie’s was a hot spot for America’s Team in the 90’s, unsurprising with Nate Newton’s fave deli spot in the neighboring town. If Jackie can serve up enough eggs, bacon, & biscuits for football players be assured that travelers, locals, & the like are no match for her portions.

I made my way in on a Saturday morning just after 8am, go early or perish in the waiting line. If you make the mistake of going on a Sunday beat the church crowd and definitely make it in before 9am and don’t expect to see more than one free table until after 1pm. I’m a fan of breakfast, most weekends I’ll have the range heating up for my morning eggs before I’m fully awake but Jackie’s is an occasional treat. The menu is standard fare – a few favorites, three or four egg omelets, Eggs Benedict, pancakes/French toast, and Tex-Mex specials for the ever present Hispanic crowd.

Today I went with the Bob’s Special Omelet – the simple flat grill serving of 4 eggs, bacon, tomato, & cheese. Your accompaniments are a choice of home style fries (read: BIG ASS POTATOES), grits (normally my safe go to in the south but never in Texas), or hashbrowns and an additional (AT NO COST ) choice of toast or BISCUIT & gravy of the ham, sausage, or plain variety.

Notice emphasis on BISCUIT.

Stock Photo -

This Morning’s Buttery Beast - That ain’t a loaf of bread!

Jackie does not mess around with her biscuits and as a result not many patrons can wrap their minds, mouths, or stomachs around it either.

So I began my journey, I try to space out my visits roughly every three months and I’ve fallen short in finishing my plate a time or 10 before. Today I came ready with a lite dinner the night before. The omelet on its own is a mesmerizing mix of cheese and crunchy bacon with no watered down tomato finish, enough of a slap in the mouth to wake your taste buds and stretch for BISCUIT.

After carving out some real estate on my Texas-sized plate I moved BISCUIT over the china border with some generous gravy dollops.

BISCUIT is fluffy and moist, pulled out of the oven just before the dough fully sets. The wait staff magically delivers your side plate still warm drizzled with butter to not make you feel over-indulgent. Soft and palatable BISCUIT is actually served on its own if you prefer lighter fare or want to grab a quick bite on your way to work during the week (a temptation I have not yet exercised). Using BIG ASS POTATOES alternately I have successfully wolfed down one-third of the behemoth.

The middle third of BISCUIT is still warm as it hits my plate. Despite its gargantuan size it never feels too dense or tough, smooth all the way through similar to washing down a Black & Tan Yuengling which was a favorite of mine but unfortunately nowhere to be found so far from its native Pennsylvania. Patrons unfamiliar to Jackie’s may have reservations concerning an inattentive serving staff but that must be for the unaccustomed, I prefer to sit towards the back of the 2nd dining room where my coffee cup has never gone dry.

After a tedious few minutes I was determined to not wave my white napkin in defeat. Adam Richmond time and again sang the praises of hot sauce as the savior of any dish too daunting and I optioned for the closest Louisiana choice.

Stretching my better judgement and belt buckle, I bested the beast!

BISCUIT has kept my hunger at bay for the past 13 hours and counting. Ham & Eggs is a dangerous option for me personally being so close to where I now call home. If you find yourself in the area or on your way back from an overnight trip to either Choctaw or Winstar Casinos just 45 minutes north on the Red River separating Texas and Oklahoma make the stop. Jackie’s is great for locals, travelers, and anyone that desires the basic breakfast staple with a twist of an informal challenge.

BISCUIT only favors the BRAVE.

Bonus Shot - Jackie’s “Short Stack” of Pancakes, another challenge on its own.

15 Must-Have Apps for Foodies

2015-11-16T20:34:00.003-05:00

This should come to no surprise for all you #Foodie addicts out there. Here are the top 15 must-have apps for Foodies, as reported by Mashable. And if you don't already have these apps, well then you better step up to the plate! You never know, maybe a #DrunkEats app will soon find itself on this list...☺ Click below.

Am I Greedy?

2015-11-15T15:04:00.001-05:00

Keens Steakhouse
72 W. 36th Street
New York, NY 10018
(212) 947-3636
www.keens.com

Beautiful right? A nice, juicy, 12 ounce, USDA, prime grade, dry-aged, medium-rare piece of Filet Mignon. And any normal person would LOVE to get such a wonderful piece of meat. But if you ask me, it's not enough!

On a night when you've been craving steak for the longest time, is it so hard to imagine that this little nugget of beef would not satisfy a hunger that's been on hold since you can remember?

Am I greedy to want a larger portion to fill my stomach and satiate my desire to consume red meat?

I'd like to think the answer is "no" but I know people will disagree with me. But no matter, I did what I wanted. After the thick-cut bacon and some crab cakes for appetizers, I ordered the USDA, prime grade, dry aged, T-bone steak. Yup. All that steak, all for me!

Like I mentioned on Instagram, I ordered it medium because my palette hasn't yet figured out how to enjoy anything less cooked. Some people say it gets tougher the more cooked it is. And that may be so, but I enjoy it pink and juicy, not red and moo-ing.

Whatever the case may be, I thoroughly enjoyed eating this steak. With some sauteed mushrooms and hash browns on the side, the meal was complete. The char was just right. At many steakhouses, I notice the overuse of salt, but this T-bone was seasoned just right. The fat was not excessive, but complimented the portion in a way that allowed a savory bite with each piece eaten. Cutting into the slab of meat you could feel and see the juiciness, but it wasn't drowning in its own blood (thankfully). I normally prefer my liquid to come in the form of wine, most especially a Malbec in steak-meal situations. So we paired it. Anyway, there was a certain toughness to meat itself, but when you're hungry and craving a cow your knife seems to cut through anything with ease.

Overall, I enjoyed my experience at Keens. That's usually attributable to the company that I keep. And for a typical guys' night out, this was a typical meal for us. Steak is always enjoyable in good company.

Stay greedy my friends...

Rated:
(for the lack of my favorite cut, bone-in rib-eye)

What's Better To Bake Than To Bac-On!

2015-11-10T14:50:00.001-05:00

By now, you should already know that we here at #DrunkEats are proponents of that incredibly delicious, sensational, crispy, salt-watering “snack of the gods” that when we stumbled upon this article, we had to share it with the masses. Bacon is our staple food, the only edible piece of matter we would actually consider stashing in our back pocket at all times. Now if only they could invent a Slim-Jim type bacon snack…hmmm or have they? Share it with us.

In the meantime, scope out the 5 Best Mail-Order Bacon Companies that will never leave you out to dry when that #bacon craving starts to set in (as reported by Gear Patrol).

Danish Butter Cookies?

2015-11-05T20:39:00.000-05:00

I went to the grocery store the other day to pick up a few necessities. You know, the usual stuff... eggs, milk, yogurt, apples... I follow the setup that the store has and make it a point to walk down every food aisle. You know what I mean? I skip the aisles with greeting cards and detergent and cat food.

After picking up the produce, the first regular aisle is the discount aisle. Who doesn't like a discount? It's the best way to start off your haul. Anyway, at the very beginning of the aisle, I see stacks of these childhood gems. And I couldn't help but have a flashback.

Summers when I was in elementary school were spent at my grandmother's house. Many mornings we had donuts for breakfast, followed by something home cooked for lunch. The afternoons were always special because my grandparents always took "merienda." It's like the afternoon version of brunch. The word originates in Spain, meaning a "light meal." Although, for us, merienda was more like a snack than a meal.

I remember my Lola ("grandmother") always going to her bedroom and coming back to the kitchen with this tin of Danish butter cookies. You know, the one with all the different shaped cookies stacked on top of each other with every 4 cookies separated by the paper wrappers.

I don't know what it was, but the cookies were so addicting. Everyone had a favorite shape. Mine was the pretzel-shaped cookie. And if those ran out (because I ate them all), then I'd go for the horseshoe-shaped one. Everything else was boring. And even though they all tasted the same, it was hard to eat the other shapes.

One day, after merienda while Lola and Lolo took a nap, I went snooping for Lola's cookie stash in their room. I looked on the dresser, under the side table, on the desk, on the shelves... but I couldn't find it anywhere. Then I decided to look in the oddest spot imaginable... under the bed. And there it was...but why would you keep cookies under the bed? Won't you get pests and bugs?

No matter... I've found them, and now I could steal away a few extra cookies. But as I opened up the tin, I lost that hunger, that excitement to bite into a butter, crunchy, sweet cookie. I felt... defeat, as I stared into a can of SEWING supplies. #truestory #lessonlearned

Wit or Wit-out...

2015-10-26T23:59:00.000-04:00

Philly's First Cheesesteak Festival Makes its Mark!
Lincoln Financial Field, South Philadelphia, PA

Kanye West said it best, “like Martin with no Gina”. And that’s exactly how Drunk Eats felt prior to this weekend...empty hearted. Until one day some 85 years after it was first invented, someone brilliant came along and thought, hey! why not celebrate the one quintessential thing Philly was best known for, its world famous cheesesteaks!

It was only a matter of time and boy was it a match made in heaven this past weekend, as Drunk Eats took to the streets and fell in love with the grit and grime that continues to feed Philly's iconic food scene at the 1st annual Philadelphia Cheesesteak Festival held at the beautiful Lincoln Financial Field in South Philadelphia, PA! Our tastebuds and palates were screaming feed me, feed me! while our arteries and blood pressure were dialing up SOS with smoke signals. But with over 40 different vendors from around the city and beyond, there was no way we were going to miss this record breaking inaugural event!

Now, the key to this "foodventure" was proper preparation for getting there early without any problems, as crowds were later confirmed to be in the 25,000s. And so we strategically planned to a) arrive right on the dot at 11 am, when doors opened, and b) not worry about parking with the help of our friends at Uber. These two perhaps minuscule details were the keys to our successful go around at the festival for Drunk Eats.

Upon arrival, we were greeted by Cheesy The Cheesesteak, and right then and there we knew it was going to be a good day! I mean come on...this dude was awesome! How could you not chuckle!

First stop, Oregon Steaks with its home located on 10th and Oregon Avenue. The nice neon blue signs were eye catching, so we headed straight to the stand, with no line in sight...oh the joys of arriving early. Juicy and delicious, exactly what the doctor ordered and a nice way to start the clogging #cloggedarteries.

Next stop, Seoulfull Philly, a food truck with origins heavily rooted in Korea. We were definitely looking forward to this twist, as the sign itself said it was voted #11 on the Daily Meals Top 101 food trucks in America. The Cheesesteak Korean, made with Korean bbq, whiz, sautéed kimchi and onions, and Korean red chili mayo. Oh Em Gee! this was sooo amazing! I’ve never tasted anything like this before...not too hot, not too sweet, a perfect combination of mouthwatering, titillating, awesomeness! A must try and easily on the top of our list.

A quick spin around and we immediately spot Dalessandro’s. A local favorite of mine with a home located at the corner of Wendover St. and Henry Avenue, I was ready to devour :) No need to boast about this establishment...they are by far one of my favorite cheesesteak joints in Philly and definitely worth a visit for the out of towners that are not too keen at touristy spots like Pat’s or Geno’s (no offense, very good as well but attracts the majority of tourists to Philly hence the comment). Chopped up meat, fried onions, your choice of american, whiz or provolone, a squeeze of ketchup and you'll be asking for more!

Pat’s Steaks and Railroad St. Bar & Grill were our next victims. Pat’s Steaks has established themselves as one of the most famous in Philly, claiming themselves as the originator of the steak sandwich, located in South Philly. Personally, not too high on my list. A bit dry, and not quite a fan of the meat slab slices...I have a biased towards chopped meats. Not to take away from them though, they have been a true staple in Philly tradition so they’ll always be a true icon of our city. Railroad St. Bar & Grill on the other hand, took a spin with its cheesesteak and used toasted loafs of bread instead of the traditional hoagie roll, added what seemed to be cole slaw and cheese. Very interesting concept, I definitely give them props for originality.

One of the highlights of the day was the unveiling of the World’s Largest Cheesesteak, made courtesy of Steve’s Prince of Steaks and Amoroso's Baking Company. Measuring some 480 feet long, the “Philly” Cheesesteak nabbed its crown away from Tucson, Arizona which held the previous record of 426 feet. Even YouTube food star Daym Drops was on hand to witness the greatness of this mind-blowing #DrunkEats experience!

Other notables included, Unique Greek which showcased their version of the cheesesteak sprinkled with feta cheese, Original Philly that spun a mean egg roll and spring roll cheesesteak, and Philly It Cheesesteaks that held its own with its version of the original cheesesteak. Though we didn’t try every stand and food truck we wanted, all and all the experience was well worth the wait. I am sure the long lines placed a damper on the experience for many foodies, but hopefully next year will turn out to be a lot better logistically with better line management, more variety and additional vendors to prey on!

...:::Instagram:::...

Event Rated: (for long lines and wait time).

Tasty Flashbacks - Camping Chow Time

2015-10-23T10:26:00.003-04:00

When I was a kid, our family took at least 3 camping trips a year - Memorial Day weekend, July 4th weekend, and Labor Day weekend. And we would go all out. I mean full kitchen tent setup with table-top grills, electric kettle (our campsite had utilities) and propane stove. Everyone brought something to contribute to our weekend of outdoorsiness. Someone would bring the coffee and hot cocoa; someone else would bring the sugar and milk. It was a team effort.

Our meals were nothing short of amazing. There was one time I remember that we were camping in Maine, and we had bought fresh lobsters to eat for dinner. (Let me tell you, there's nothing more romantic than eating a fresh lobster by lamplight / candlelight / campfire light. Haha.) But more often than not, our families would marinate some meats and store them in the coolers during our long drives and by the time we got camp set up, those chickens or pork belly or beef ribs were fully soaked in that juicy goodness of sauce, herbs, and spices. Fire up the charcoal grill until the coals are nearly white hot, slap that meat on, char on both sides and you have a delicious, juicy, finger-lickin good meal. Pile that on top a mound of white jasmine rice (yes, we brought rice cookers - plural) and there was no doubt satisfaction was your next destination.

Each morning, after a long night at the campfire with marshmallows and hot chocolate (for the kids) and beers (for the adults, of course), you could look forward to a breakfast feast! As the most important meal of the day, it was imperative that we all partake.

On many occasions, I recall waking up to a rustling in the kitchen tent. After a short while, that rustling turned into distinct sounds to me. First, the electric kettle going for all the coffee drinkers. A pan is placed on top if the propane stove. A hiss of gas, the flick of a match, and the whir of fire evenly burning beneath the pan. And then the most distinct sound of them all...sizzling. And there was no doubt in my mind what was in that pan. BACON!

It's strategic you know. It's not just because we love bacon so much. It has a purpose. After you crisp up the bacon, you use the grease to fry up some SPAM and cook the eggs (some scrambled, some sunny side up, some over easy). And when that was done, the fried rice made from the leftovers the night before.

What is it about bacon that makes us so happy? The crispy texture? The salty goodness? The buttery fattyness? For me, it's a part of my mind's memory that is associated with family, friends, fun, camping, and social eating.

Happy Friday everyone! Wishing you all the joy of tasty flashbacks...

Kraverie

2013-03-01T01:57:00.001-05:00

It went from a food truck to a brick and mortar... What a great establishment. It's a combination of Korean BBQ / Taco Truck / Creperie.

Wasabi Pear Cheesecake - Say What?!

2012-03-03T16:11:00.000-05:00

Blackbeard's Dulceria
www.blackbeardsdulceria.com
Twitter: @chefblackbeard
Facebook: www.facebook.com/BlackbeardsDulceria

Another post from a friend of Drunkeats! Thanks again Caroline!!!

It’s back to black- Blackbeard’s Dulceria, that is. Drunkeats tried another one of Blackbeard’s desserts, the Wasabi Pear Cheesecake.

Now, if you’re like me, you’d be a little hesitant to try anything with wasabi. Dare you try it? This root has an extremely strong flavor that produces “hot” vapors that stimulate the nasal passages. We usually eat it with sushi because it compliments the smooth and cold qualities of the fish. But who would have thought that this strong flavor could compliment a cheesecake? The fearless Blackbeard chef did! I know most of us have had that experience of taking just a little too much wasabi on our sushi. It’s a torture of burning hell in our mouth, but this cheesecake is a perfect blend of contradictions- sweet and spicy, hot and cold, naughty and nice. You get the point.

Like his other desserts, the cheesecake is rich and creamy yet offset with chunks of pears that make it light and subtly sweet. And with every bite, there’s that unexpected kick of wasabi. It’s not overpowering, but just enough to shock the taste buds with a little surprise. And who doesn’t like surprises? So for all you daredevils out there, we recommend you try this provocative signature cake from Blackbeard’s that really gets the taste buds going.

Rated:

Nutrisystem Iteration 1 (Order and Delivery)

2012-01-29T10:21:00.000-05:00

Nutrisystem
www.nutrisystem.com

Happy New Year! As you age, past 28 or so I'd say, time seems to move faster. Also, according to people smarter than me, you gain an average of 16lbs of fat/decade and lose 6lbs of muscle/decade post 20s. Summer is just a few months away and those extra pounds may ALREADY BE ON YOU! And it may have been there longer than you want to think about. For me...I got down to my playing weight in 2005 (187 at age 28) and stayed there until 2006 (29). It's 2012...I'm nowhere near my playing weight (216...you'll have to do the age math). And I swear to you...6 years went by redumbulously quick. So, I decided to do something about it. Through several iterations I will introduce you to Nutrisystem, it's food, effectiveness and of course my wise-ass thoughts.

Generally, with any diet, it is self-dependent. Meaning, if you do what the plan says, it will work. If you don't...still fat. I chose Nutrisystem since I thought it provided everything you need to eat for each day of the plan (more on this later).

Lucky for me, Costco has a Nutrisystem "package" available. $199 for 28 days (cheaper than anywhere I've seen including the Nutrisystem's website). Costco sends you a card w/ ordering information. Once the card is received you must go to the nutrisystem website and select your food items. This is actually 20 days worth of food with weekends on your own. The provided food consists of (1 each/day): Breakfast, Lunch, Dinner, Dessert, Protein shake. There's a pretty wide variety in your choices for each meal. I'd say about 20 different choices for each (except the shake) and user ratings helping you choose the better one's and avoid the cardboard-ish items. If an item you select is not available upon shipping, they will replace at their discretion. Item choice took about 10 minutes. About 1 hundred clicks or so got me through everything.

Placed the order to Costco, got the card in 3 days, then ordered on nutrisystem.com and received the shipment in 2 days. Everything came in one big box. 20 days of food has surprising volume. I started to wonder "where the hell am I putting all this? My fridge is going to be PACKED". Much of it is dry or canned (add water/nuke), but still...all those frozen lunches/dinners. Then I started reading packages..."Refrigerate after opening". On everything. On the Rotini with Meatballs, on the Thick Crust Pizza. EVERYTHING. This worried me, so I called the provided 800 number. "Nothing in your order needs to be refrigerated", to which I replied "Doesn't that scare you"? The operator laughed and said they get that question a lot, but all the items are shelf stable. I guess somehow due to flash freezing and these oxygen absorbers in each package...or everything could just be made of cardboard. I put the breakfast items in a container in our "cereal area" and put the rest in the garage.

In iteration 2 I will cover, in the immortal words of Detective David Mills, "What's in the box?",

how it works and initial impressions.

Order/Deliver process, Rated:

Our First Advertisement - Desserts

2012-01-24T23:57:00.001-05:00

Pamplona in Food Pictures

2012-01-19T23:32:00.001-05:00

We didn't do much eating in Pamplona. Our most memorable meal was actually at the carnival area in Pamplona. Why didn't we do much eating? Oh...because we were there for the Running of the Bulls!

Rated:

Our Trip -

Pamplona's Food -

Our Experience - - PRICELESS

Maine Food Photos

2012-01-17T22:43:00.000-05:00

So this post is late... but better late than never...unfortunately, the same does not go for day-old food....pictures will have to do...

The Clam Shack
2 Western Avenue
Kennebunk, ME 04046
http://theclamshack.net/

J's Oyster Bar 5 Portland Pier
Portland, ME
http://www.jsoyster.com/

Lobster Cooker
39 Main Street
Freeport, ME
http://www.lobstercooker.net/

Broad Arrow Tavern @ Haraseeket Inn 162 Main Street
Freeport, ME
http://www.harraseeketinn.com/maine-inn/dining/broad-arrow-tavern

No pictures from here, but it was the cleanest / best cooked / freshest / lobster we had in Maine. Damn! I wish I had pictures...

Southern BBQ Double Dip Part II – The Best Ribs I’ve EVER had…

2012-01-13T17:12:00.014-05:00

Part II is the afternoon after Mac’s Speed Shop and brings us to Burk’s BBQ - a hole in the wall ‘cue joint in Rock Hill, SC about 25 miles south of Charlotte. I’ve had all sorts of ribs; from St. Louis, to Carolina, Kansas City, & both sides of Nashville but something about Burk’s hit every angle on the Ribs Pentagon – soft, juicy, smokey, sweet, & salty. If that’s not enough then simply know Adam West watches you while you eat.

Burk's BBQ
Love's Plaza
2012 Cherry Road
Rock Hill, SC 29732
803.980.4444
www.burksbbq.com

BBQ on back to back days can be considered by some as overindulgence, but in the south most can call it a way of life. Burk’s has keeps low-key identity tucked in a strip mall complex and you would hardly notice it aside from the bubbling smokestack on its roof and the #1 sign in its window. There is minimal pomp and circumstance to the restaurant, just a small shop with tables to fit about 40 guests. Burk’s may seem small and fast food oriented with its drive through, but the texture and full flavor is enough to justify my billing as the BEST RIBS I’ve ever had.

Burk’s does not mess around with appetizers or a variety of beverages, the meat does the talking and I jumped right in with a combination plate of Pulled Pork and Ribs with Steak Fries, Slaw, & Hush Puppies.

The pulled pork is nothing to laugh at – juicy enough on its own but open to your choice in compliment of red vinegar based BBQ sauce or a honey mustard blend. I’m not normally a fan of the hush puppies but the offering was more than ample – sweet, soft, & fresh almost like the best parts of a fresh baked muffin.

And now, the paramount – THE RIBS; smoked to perfection in house with soft exposure to flame which allows the meat to cook but not dry out. There was no toughness to the meat at all but at the same time it did not roast to the point of falling from the bone. There was a bit of sauce to the ribs but it wasn’t really needed; the sweet juice on the bone flowed out naturally to just brush the light exterior salt that crested on your pallet more like an ocean wave rather than an affirmative punch to the pallet like most strong BBQ flavors.

My theory on hole in the wall joints is simple and much like Hannibal puts it, if you can find them then maybe you can enjoy it.

5 Shots = A Team Approved

Southern BBQ Double Dip Part I

2012-01-13T16:18:00.015-05:00

So here’s the deal, this is the 2^nd year in a row that I took a road trip to North Carolina & South Carolina and admittedly in round one I overdid it with the BBQ, to the point that I may or may not have had food poisoning as a result of it. This time around, it was spaced out and I was prepared for the assault on the taste buds.

Mac's Speed Shop
2414 Sandy Porter Road
Charlotte, NC 28273
704.504.8500
www.macspeedshop.com

I came here for the billing – Beer, Bikes, & BBQ – and the review – “…best brisket I’ve ever had” from BBQ America. Mac’s lived up to its billing, 30 spots for bikes in the parking lot and pickup trucks galore. The walls were adorned with over 50 beer taps decorating the walls and a robust 100+ beers available to sample and the strong scent of wood smoke drifting through the dining room.

We started simple, five beer shots for $8 and a basket of Tabasco Fried Pickles (half price during happy hour). Try the somewhat mis-leading Death by Hops; pure and smooth, not anything like you’d think with minimal aftershock. After the pickles cooled down, I still got a shot of life from the batter mixed with Tabasco.

On to the main course – Signature Hickory Smoked Pork Wing, Chopped BBQ Brisket and Texas Beef Sausage served with Texas Toast, Cheese Grits, and Brunswick Stew.

I know buffalos had wings but pigs surprised me; the Smoked Pork Wing is really a Smoked Pork Shank finished in Mac’s BBQ Sauce which served as very ample topping to the rich flavors of two parts meat and one part wood smoke which prevailed over the entire plate. The Beef Sausage & Chopped Brisket were pulled and chopped as expected, but lacked an overall tenderness that hinted at over exposure in the smoker.

The Brunswick Stew held its own on the plate, but the maximum effect of the Cheese Grits was achieved by mixing with the chopped brisket – quickly salivate over this: a nicely mashed smoked ham & cheese sandwich laced with barbecue sauce.

I did not partake in the dessert menu which featured three kinds of pudding and a very tempting Whiskey Cheesecake, but judging by the portion size I don’t think you can argue. Details were not requested but I’ll leave the FATBOY CHALLENGE to the pros – 5 pounds of sausage, brisket, chicken, pulled pork, bacon, & onion rings with a side of mac & cheese and liter of beer. It’s an un-timed challenge that ominously announces its presence by its blank board of conquerors at the front door.

Mac's deserves a 4 here for ambiance, but the over-imposing wood flavor ends up overshadowing the overall meal. Stay tuned for Part II, the best ribs I've ever had...

New Year? New Flavors

2012-01-10T22:43:00.004-05:00

A post from a friend of DrunkEats!!! Thanks Caroline!!!

Blackbeard's Dulceria
www.blackbeardsdulceria.com
Twitter: @ChefBlackbeard
FaceBook: www.facebook.com/BlackbeardsDulceria

If you're tired of the "plain Jane" flavors of your every day bakeries, try something exotic this new year from Blackbeard's Dulceria. It's an online bakery owned by Jason Marasigan (a.k.a. Chef Blackbeard), and home of the Ube cheesecake. The Ube, or purple yam, cheesecake is one of his most famous desserts but this bakery thrives on all its unique flavors. Jason specializes in cheesecakes and cupcakes, creating new and interesting tastes like french toast to wasabi pear in cheesecake and peach bellini to apple spam in his cupcakes.

To ring in the new year, DrunkEats tried three of his sensational creations:
- the ube cheesecake
- pandan cupcakes
- and apple spam cupcakes

First, let's talk about the cupcakes. Both were made with such quality and skill of a true baker. They were light and fluffy, just as a cake should be. Now, obviously from their names themselves, these are two very interesting flavored cupcakes, ones that you most definitely will not find in your "Average Joe" bakery.

For those of you who don't know, Pandan is a screwpine plant usually used in Southeast Asian cuisine which pairs very nicely with coconut milk. And that's exactly what you taste.

The pandan cupcake is made with, of course, pandan, with white chocolate frosting and sprinkled with toasted coconut. Close your eyes, take a bite, and be transported to a tropical island with this savory treat.

Now, I'll be honest, I was a little skeptical about the apple spam cupcakes because I find it odd to put meat on dessert. But, these cupcakes were a delicious mix of sweet and salty in your mouth.

It's an apple cupcake iced with brown sugar frosting, topped with real spam bits, and baked with chunks of apple in between. The spam was a little salty but there were those hidden apple pieces that really balanced the taste well. With these kinds of ingredients, you could wrap one up and have it for breakfast.

As mentioned before, Blackbeard's is famous for its Ube Cheesecake and let me tell you, it did not disappoint. It's not your traditional kind of cheesecake with swirls of fudge or berries on top, but it carries all the richness of one. Made of purple yam, this cheesecake is smooth and creamy with a subtle taste so it's not too heavy of a dessert.

You can't find this dessert anywhere so get this pride and joy from Blackbeard's Dulceria for your next special occasion. Jason's creations are a nice break from your ordinary desserts and flavors.

Cheesecakes (9 inches in diameter) are $35 and $12 for a dozen cupcakes, just like your bake sale price ($1 a cupcake). So put a little excitement into your new year and try one of these unique desserts from Blackbeard's.

Out with the old and in with the new!

Happy new year and happy eating!

Rated: