Food Made of Love

Woo Hoo - First Post

2011-04-30T10:13:00.001-05:00

Food Made of Love - A Grandfathers Sandwich

2010-02-10T13:16:00.002-06:00

Food Made of Love - this is the first article that I read that really gets it.

Almost exactly 16 years after that day, I thought of my grandfather and that bologna sandwich again. It happened just last week, as I sat, staring out the window of another airplane, looking over the cloud cover.

How to Wield a Knife

2010-02-10T13:14:00.001-06:00

Great article from the Atlantic - I am appreciating the food section more and more.

Great Conclusion

No matter how much care you take, if you spend lots of time cutting meat you will cut yourself severely at some time or another. Often you will do so just when your first aid kit has hit bottom. No matter! If you have paper towels and plastic wrap handy, you have all the necessary first aid to get you to a hospital, or, less desirable, to the end of your shift. Simply wash the cut to remove any parts that don't belong to you and then wrap quickly with paper towels and plastic wrap, tightly if the cut is bad and you're on the way to the hospital, and less snug to make it through your shift without your injured extremity falling asleep.

It's my sincere hope that some of you out there will be able to avoid spilling your own blood at the expense of my own. Stay awake. Stay aware. Keep the plastic wrap handy.

Miso Soup and Sushi Christmas Lunch

2009-12-25T13:06:00.003-06:00

Chestnuts roasting by an open fire.... Not so much

Lunch this year is Miso Soup and Sushi

Miso Soup is very Japanese, but not so common in the U.S.

Exceptionally simple to make, the most important thing is the Miso. We use Hacho Miso, from Eden Organics

6 cups water, bring to boil
Add one leak, sliced thin.
Reduce heat to medium
After 5 minutes, add carrots (I match stick them). Simmer another 5 minutes.
Add 1 lb cubed tofu (I let it drain for an hour before hand), reduce heat to low
After 3 minutes, scoop out some of the broth into a bowl, and mix in 5 tbs of Miso - stir, then add back in.
Simmer for 2 minutes - serve!

Sushi -

First, make the rice in a rice cooker. No rice cooker? Buy one - you will thank me later. Buy one with a real top that locks down - not a glass top one.

Ingredients - well, this is Wisconsin, so no raw tuna (unless you can find someplace that sells frozen sushi grade). We use cooked shrimp, smoked salmon, cream cheese, carrots, cucumber, wasabi, toasted sesame seeds in a variety of combo's.

It's easy to roll - check out you tube

Bandit Pinot Grigio

2009-12-24T21:31:00.001-06:00

Other reviews at Snoot.com - my take?

Drinkable. Convenient. Used it in Coquille St. Jacque, and then served the rest with it for our Christmas Eve Dinner. Slightly thin, some mineral, little bit of sweetness in the mid palate. Finish ok. Reasonable acidity, not very fruity (which is ok) not too sweet. Say - an 82

Burrito's as Big as your Head

2009-12-21T14:28:00.004-06:00

Tonight is Burrito as big as your head night.

We will pressure cook some chicken thighs
We will convert the left over Red Beans from last night to Refried Beans (add cumin and cook down more)
And make some Chipotle Lime Rice (sort of)

Wrap it all up in Del Rey Burrito tortillas as big as your head (with lettuce, tomatoes, sour cream, salsa and cabbage) it should be great.

Red Beans (and Sweet Potato) and Rice

2009-12-19T15:02:00.003-06:00

Well, it's Red Beans and Rice again this weekend - the family loves it.

Somewhat different - Daughter #3 is not a fan of ham/sausage. So, an almost vegetarian version.

I started with this recipe, but added some variations, not the least of which, it may be meatless, but it is not vegetarian.

To start, I like to chop my vegetables - I don't mind if you can see the celery in my RBnR. The onion cooks down, but the celery has a tendency to maintain it's shape and color. That works for me.

Second, I cut the spices way down because my family won't eat it spicy.

Third, and our family favorite - Sweet Potatoes! I add 1 sweet potato, 1 inch dice when cooking. It gets very soft, and starts to disintegrate. It also adds a little sweetness to the RBnR.

And finally, I use chicken stock instead of water. That pretty much kills the vegan thing.

I have never used the liquid smoke before, but it works well in this - i think because usually the ham hock and/or bacon usually carry that. - Side note - Why do so many vegan dishes do things to fake the meat? Answer - because meat is good.

Oh well, I will fry up some smoked sausage to serve on the side - it's all good, my daughter's happy, and so is everyone else.

Red Beans and Rice - truly a great dish.

Red Beans and Ricely Yours

2009-12-13T08:00:00.002-06:00

Louis Armstrong signed his letters that way as an ode to N'awlins.

Louisiana is home to a lot of great food, but I have to admit, I love red beans and rice, even if I am a born and bred Wisconsin boy.

A good recipe is here - my changes are...

Use Chicken Stock rather than water

I use Tony Chachere as my seasoning -

I also use Turkey Smoked Sausage (just can't find the real stuff up north)

I prep the beans by bringing them to a boil, then off heat and covered for an hour.

I then drain them and start cooking.

I also serve the hot sauce on the side - the rest of the family is a little shy of heat.

Asia Pacific - Good Chinese Buffet, But...

2009-12-12T16:38:00.003-06:00

New Chinese Buffet on the east side of Eau Claire, by JoAnne Fabrics/Office Depot/Office Max.

Excellent selection of food, Sushi Bar included, many seafood dishes for Friday Dinner (shrimp, clams, mussels, oysters, squid,crawfish, salmon, very little of that fake fish stuff) and the food tends to be better prepared than your average buffet. Not sure on the selection during lunch, weekdays.

But...

The second time we were there (Friday night, not crazy busy), the restaurant was not that clean - napkins on floor, food spills in dining area not swept up quickly, entry way muddy (hey, it is wisconsin, but did you ever hear of a mop?)

Makes you worry about the food cleanliness. I will go again because of the huge seafood options and SUSHI BAR, but if it is not clean, I may leave.

Arnie's Dog House - Nothing to Bark About

2009-12-03T20:15:00.004-06:00

Arnie's in Munster, Indina - not the best place ever for a dog

When in the Chicago area I like to get a dog - hot dog that is. Preferably a double dog (2 dogs, one bun) with everything. AKA Chicago Style. And then Cheese Fries.

I often hit Arnies's, but my last visit was disappointing, to say the least.

Now a real chicago dog has some very specific ingredients - and Arnie's was missing some, replaced others - not good. It should be a steamed all beef hot dog on a poppy seed bun, with:
1. Yellow Mustard - pass
2. Bright Green Relish - fail (not florescent)
3. Fresh Chopped Onions - pass
4. Two Tomato Wedges - fail
5. A Pickle Spear or Slice - pass, but it was on the side, not on the dog
6. Two Sport Peppers - FAIL - they used peperoncini
7. A Dash of Celery Salt - fail

They use Vienna All Beef (or so the sign says), but the overall - pathetic.

And the fries were no hot shakes either.

Good Coffee, TERRIBLE food

2009-12-03T19:57:00.004-06:00

Cattails Coffee - Marshfield, WI.

They serve Alterra Coffee - perhaps the second best coffee you can buy (just behind Just Coffee), but if you reversed the two I would not be offended.

Cattails brew it alright (could use more coffee) but the food - a crime what they sell

How do they make scones - 4 easy steps

1. Open Freezer
2. Take out Box
3. Place premade scone on serving tray
4. Sell

$2 for a dry, tasteless, nasty scone.

Free Wifi. Good Coffee. Terrible Food.

Old Fashioned (the Restaurant, not the drink)

2009-11-29T14:55:00.000-06:00

Although you can get an old fashioned there, the restaurant in Madison is a great place.

Lunch visit with the daughter - I had the House Burger, she the special (Italian Sausage)

Great food - House Burger is a burger cooked the way you want it - woo hoo - ordered medium rare and got it -- over a wood grill - with bacon, garlic sauce, fried onions, aged chedder and a fried egg - also cooked perfectly - bottom not burnt, yolk perfectly runny but no snot on top (you know what I mean - that runny clear stuff that most of us go for easy over for). Comes with fries or salad, 8.95. A burger that anyone at Red Robin could only dream of being served.

Place is busy, even on a slow day. I understand the wait can be 3 hours for the fish fry on Friday, so go early or late, or expect to try one of their 150 beers

Need to fine it? Try This

Power to the People Coffee!

2009-11-28T14:40:00.000-06:00

Great Coffee, from Just Coffee in Madison Wi.

They may be hippies, but darn fine coffee. Here in Eau Claire it is used as the coffee for Harmony Cafe (closed, but reportedly reopening). My kids find it funny that a climate change denying republican leaning old guy loves hippie coffee, but there you go

My favorite is Revolution Roast, but I have never tried one that wasn't great

Yes, This is the BEST TURKEY EVER

2009-11-27T14:22:00.002-06:00

I said it in ALL CAPS so it must be true - right?

Anyway - based on Alton Browns, with edits, has the best turkey ever - no, not the deep fried one, although that is very fine too.

My only addition - get about six dry ancho chilis - cut them up and put them in the brine. I started brining turkey with them years ago when I read about it in a Whole Foods thing - great addition - they do not add any heat to the turkey, but it is a great enhancer to the flavor

So....

Brine - 1 cup salt (I use sea salt), 1 cup brown sugar, 6 dried ancho chilis, cut up, 1/2 gallon of water
Bring all up to heat, stirring to disolve. When the salt/sugar is disolved, take off of heat, and add ice cubes till the ice does not melt (about 5 lbs).
Place cleaned turkey in turkey brine holder (I use a big stock pot), pour brine over, and top off with water till bird is almost covered. Put breast portion down, so if some of the turkey is not covered, it doesnt matter as much. Place stock pot in fridge, or if you are like me and have no room, in a ice chest, surrounded by more ice. If you are in Wisconsin, and it's about 30 degrees outside, put it in your garage, covered (keep out the raccoons dontchaknow.

I like to brine for about 6 hours, so I usually do it the morning of, as we start cooking the turkey 2ish, eating 5 to 6 ish)

Cook following Alton's instructions (dont forget to rinse off before cooking).

Feel free to smoke the bird after this brine, or deepfry, or just roast.

A Gift Made of Love

2009-11-22T15:43:00.000-06:00

It was my daughters birthday recently. As we were discussing the menu plans for her birthday fete, the topic of desert arose.

Cake was the decision, chocolate. My wife suggested a cake from the bakery, as we were in the middle of the school year (with my wife back in college also).

My daughters response - NO.

A store bought cake is not made of love, she proclaimed.

She did not say made with love - she said made of love.

It struck me at that moment that in our house, making meals are made of love. That when I cook, I do it from love - for the doing for my family. When I am home alone, my meals are modest. But when made for others - I plan, I labor, I put forth every effort, even for a simple lunch.

What in your house is made of love?

30 Minute Shredded Chicken Taco's

2009-11-21T13:39:00.003-06:00

Did I ever mention I love the pressure cooker?

3 lbs chicken thighs, with the skin off (can use boneless if you like - more expensive, but a little less work
1 jar salsa
1 cup water or chicken stock
1 packet chicken taco seasoning

Toss in pressure cooker
Bring to pressure, then back temp off till it's a low whistle
Cook for 20 minutes
De pressurize

Using tongs, take out the thighs, shred meat (will be falling apart)
At the same time, boil down the cooking liquid -
Combine shredded chicken and some of the sauce

Serve with your favorite taco seasonings!

Subsititute bbq sauce for the salsa if you want shredded chicken sandwiches.

Pressure Cooker Chili - easy and great

2009-10-28T10:54:00.003-05:00

First, read this, which is Alton Brown's recipe - mine is simply changes additions to.

Changes -

Meat - I use 3lbs chuck roast. Feel free to use other meats as Alton suggests

Beer - not a favorite for me - i substitute low sodium chicken stock.

If you use chicken stock (store bought) drop salt - the stock will provide all you need.

Additions -

1 cube semi-sweet cooking chocolate - add's a very interesting, and mexican, addition. Smooths and deepens the flavor.

Beans - yes, I like them. I had 3 cans of whatever - black, red, pink, white. Drain and rinse first, add when chili comes out of the pressure cooker.

Don't Drop

The chipotle peppers and adobe sauce - the heat will cook down - great flavor.

Tortilla Chips - they really thicken the sauce, add great consistency - many chili's end up being meat and beans in a watery sauce - the chips really make the sauce part great.

Great recipe - not that long to cook since you are using a pressure cooker and salsa, and will make you seem like a chili god at your office chili cook-offs.

Low Rent in an Awesome Way

2009-10-27T12:48:00.001-05:00

Perfect Review of the Paradise - from Eating in Madison A to Z.

Karabalis Restaurant - Hayward Wisconsin

2009-10-25T16:20:00.000-05:00

Karbs in Hayward Wisconsin - ate there after Labor Day - so it was fairly empty

6 oz Sirloin with potato and salad bar

Sirloin was decent, although cold in the center (rare should be cool, not icy). Hash Browns were good - Salad bar was above average for a northern wisconsin super club.

Price - $9.95 - excellent value. Good service, although limited beers on tap.

Tinga - in the Pressure Cooker

2009-10-24T14:56:00.002-05:00

Pressure Cooker Tinga today - not exactly traditional, but I used what I had

5 lbs of boneless Country Style Ribs (99 cents per pound!)
2 onions, rough chopped
3 tomatoes, rough chopped
2 garlic cloves, smashed
2 cups chicken stock
3 tbs chipotle pepers, chopped, with sauce
Achiotina in lard (try a mexican grocery)
salt

Based this off of memory, and recipes here and here.

Chopped and trimmed the ribs down to 1 x 2
Heated oil and 2 tbs achiotina in lard
Browned meat in batches
Once the meat was done, browned the onions
After the onions were browned, added garlic, cooked for 2 minutes with onions
Added chopped tomatoes, cooked 2 minutes
Added Chicken stock
Salted to taste
Added meat back in, put on the lid, cooked for 20 minutes - high heat till whistling, then turned to med - low (4 on my dial) so that it whistled, but not screaming.

Meat is falling apart tender, not too spicy. Pablanos would be nice with the onions, or other more spicy peppers, but for my family - have to be hot sauce on the side for me.

Two options for this -

First, 10 minutes into cooking, added pealed diced potatoes, then pressure cook for 10 minutes more. Serve like a stew, with sour cream, avocado, red onion, warm tortillas on the side

Second option, pull meat from sauce, cook sauce down, add back the meat, then serve as tacos or tostadas.

Both are great options.

Draganettis - Eau Claire Edition

2009-10-11T07:28:00.002-05:00

Dinner for 6 on a busy Friday night in Eau Claire, WI at Draganettis. Google Maps location is here

Server was new (I hope). Mistakes, in order:

1. Left pepper shaker on nearby table rather than offering it to us
2. Did not clear salad plates before serving main course
3. Ordering multiple glasses of wine, couldn't be bothered to serve ordered refills - that costs the restaurants money and the servier, as the tip is based on total meal cost
4. Coffee ordered came late, no offer of refills till we were checking out.

Food Commentary:

Bread was ok, olive oil for dipping is on the table (not good quality). Butter was mixed with garlic, pimento, spices - ok.

Salad was so so, served with the dressing in a little plastic cup on the side - this is a linen napkin kind of place - dressing in a plastic cup?

A wide variety of dishes were ordered, three with cream sauce, three with tomato sauce. I ordered the special of the day, .Seafood Pescatore (fruits of the sea). Plates (bowls, depending on your order were large.

Cream sauced dishes were the best, tomato based not so much. The Pescatore was disappointing. Swordfish (overcooked), shrimp (2, ok), clams (not in the shell), cod (cheap filler), sauce was acidic, had heartburn all night, and I don't get heartburn. If I am going to not an inexpensive restaurant, ordering the special of the day, I expect a good meal, not merely an edible one.

I have had good meals/service here, and the pizza is good, but this meal - below average for sure.

Gourmet Magazine is Dead - Good Riddance

2009-10-05T17:22:00.002-05:00

Gourmet Mag, at one time, was the pinacle of fine food magazines. I loved to read it in the 7o's and 80's. When I resubscribed in 2005, it was a pathetic image of it's once proud self. So I was not shocked to read of it's demise.

Good Bye. Good Riddance.

Flores Mexican Restaurant - Gas City Indiana - Possibly the Worst Mexican Food I Have Ever Choked Down

2009-09-19T19:02:00.001-05:00

I was hopeful going in. Plenty of small towns have Mexican families open up restaurants and serve great food.

Peeked in the kitchen - no mexicans. Not a good sign for Flores Family Mexican Restaurant.

Food was plentiful, but tasted like a bad buffet. The "steak" in the steak taco's reminded me of the old Cheers gag - beefalo, the fake beef. Processed and formed bits of some type of meat with soy vegetable protein. Insanely bad.

Beans were ok, rice was that nasty spanish rice the lunch ladies served you.

Staff was nice, place was clean, food was TERRIBLE. Any positive review of this place is either from the owner or from someone who has never had decent mexican food.

Wine Spectator - Not What it Used to Be

2009-09-19T18:46:00.002-05:00

I subscribe to WS - Thanks Dad!

However, somewhere over the years the made a dreadful change

No More Bad Wine Reviews!

You know, the wines that rated in the 70's or lower. The ones that just dished the dirt. I loved those!

Probably dropped it because of pressure from the industry - I don't think they inflate ratings - just don't report the really bad wines. Which is a loss.

Of course, WS has not fallen as far as Gourmet, but still.

Culverized - The New Eau Claire Culvers

2009-07-29T22:35:00.004-05:00

Very nice - They took the old Pie Place and converted it, but made it far nicer than any other Culvers I have been in. They have multiple seating areas, 46' flat screens - one CNN, one ESPN, one infomercials in front, and the same Culvers food (which is far better and far more diverse than any other FF place

I had the pork tenderloin (breaded) for the first time - very nice. They have also added real tea and real "sweet tea".

If they had wi fi it would be perfect, but they probably want to flip tables.