HUNGRY

Watched "Hey Boo, Harper Lee & To Kill a Mockingbird"

2013-05-22T20:43:00.001-07:00

I started reading comics when I was in 6th and 7th grade I started out as a poor reader, my reading was that of a third grader. Comics however taught me to enjoy reading it was about that time I discover "The Hobbit" and Dungeons and Dragons, which to play that game reading and math become important. Over all I still did not enjoy schooling yes my reading improved but I still had to repeat 7th grade, so with two years of that grade plus 8th and 9th reading became an obsessive thing to me. When I got to tenth grade I had and English class and in that class we had a required reading book "To Kill a Mockingbird" at this time I was more interested in fantasy literature and science fiction it was real hard for me to actually open this book to read it because it may have been a fiction writing but it was base on the real world. When I finally read that first chapter I found myself unable to put that book down I then devoured it a second time before we were tested on this book.

When it came to the day of testing I dreaded it because at this time I did horrible on test and the teacher stated she would grade us on a curve because of how hard the test was, "No ever got an "A" on this test." She handed out the test and we all took it finished it and handed it in. It was Friday so we had to wait until Monday came around after the weekend. I remember feeling I had done alright on the test not very confident though since I usually got a "D" just passing tests. On Monday when we got to class our teacher said she had bad news as I stated earlier she was grading the test on a curve but now that curve was busted. The good news was that for the first time someone in class had gotten all the questions right everyone one, and that the essay was the most informative essay she had read on "To Kill a Mockingbird" from a student. Because the curve was busted everyone who would have received "A's" received "B's" and only one person was getting an "A". The person with the next most right out of a 100 questions only had 95 question correct while only one person had all questions correct. I remember everyone looking at Beth our best student in class an "A" student all the time. My classmates started harassing Beth lightly and in jest well at least most of them some just moaned. Our teacher quickly interrupted us and said, "Beth, I am sorry but you scored 95 out of 100." Then I remember her looking at me and she said, "Eric, you got every question correct." It was the first time I had ever felt real good in school not out of place. I also started applying myself in all my classes and by the time I graduated I was a bronze honor student.

"To Kill a Mockingbird" is perhaps the greatest American novel I have ever read and holds a firm place in my heart.

Welcome to MOE'S!

2012-10-05T17:55:00.000-07:00

I lived in Florida for a bit and there were two restaurants I frequented one was Chipotle and the other was Moe's. We all know about Chipotle in Minnesota and the're are many who love that restaurant for it's comfort food and perhaps some who don't. Now we finally and I say finally it's about time we got Moe's in Minnesota (2101 West 80th St Bloomington, MN 55420). When you walk you get a very friendly greeting every-time. "Welcome to Moe's!"

Moe's has quite a bit to offer and the chips and queso are a must also they have their own sauce bar. I told my friend who also lived in Florida that Moe's has arrived and he is already salivating at the mouth.

I went to Moe's on Wednesday and was greeted with that fantastic greeting and it made my day so stop in and say hello, enjoy a burritto. Say hi to the crew.

Mayo and Beer

2012-09-17T14:29:00.001-07:00

I am sitting and Stumbling at B&N after my Interview and stumbled across this analogy of what's important in life. I agree with it entire in fact loved it so much I wanted to share the link of where I discovered it. Mayo and Beer

Bellagio and the Amazing Chocolate Fountain and Dragon at Aria

2012-09-17T11:53:00.001-07:00

Two weeks ago while in Las Vegas, I went for a walk with my girlfriend @MNMissy aka Darla and got the chance to view the amazing chocolate fountain created by Jean-Philippe Patisserie. To say it was amazing was an understatement and the pictures I have do it very little justice, should you find yourself in Vegas you must go.

White, medium and dark confectionary grade chocolate

27 foot high chocolate fountain with 2,100 pounds of melted flowing chocolate to tempt us.

Then a day later we went over to Aria and saw the second marvel "THE DRAGON".

Karl Foster Fundraiser

2012-09-14T16:36:00.000-07:00

I was going to put a footnote in the last post that I bumped into another acquaintance, Lisa (Smitty) Smith, but it turned out that perhaps I should give her her own post.

Lisa I met while I worked at Chatterbox Pub up in Linden Hills, MN. Lisa is a frequent guest of the restaurant. As I was leaving CRAVE I saw her and decided to say hi as it turned out it was a good thing because she just got done working a fundraiser to help her brother.

Lisa's brother Karl Foster was diagnosed with a brain tumor back in May of this year and on top of that they found he had Cushings disease also. Lisa is holding a benefit to help raise money to cover medical and living expenses while her brother recovers from brain surgery.

I figured while sitting at Starbucks I would spread the word for her and her brother. Below are the flyer and more info should you wish to help out or if your in Bloomington, MN on Sunday, October 7th perhaps you want to go to the benefit.

Benefit info

RedRossa Italian Grille

1901 Kilebrew Drive Bloomington, MN

For details visit

Karl Foster Fundraiser

To purchase Tickets please Contact

Lisadangersmith@gmail.com or 612-730-9814

Or inside Axel's Bonfire in MSP Airport

$15 Advance/$20 at Door

If unable to attend you can donate at any USBANK (there's one on the ticketing level of MSP Airport ) and deposit under "Karl Foster Fundraiser" account.

If anyone can donate items or services for a silent auction that would also be much appreciated! Please Contact Me!

What I CRAVE

2012-09-14T15:53:00.000-07:00

My earlier post "My Starbucks" I talked about going to well to Starbucks to has some delicious coffee and to people watch. Well the place I chose to go to Starbucks was the Mall of America it has two of them besides if I wanted to go walk around and it was a great place to choose.

When I got to the MOA I was hungry so I thought maybe I would go to Chipotle, instead I walked past a restaurant called CRAVE. I have been to CRAVE many times since I have friends who work there a few servers and a chef who was my executive chef while I was the sous chef at OM restaurant, which later I became executive chef of.

I made the decision to go to CRAVE since they have a great small plates happy hour from 3pm to 6pm. What a great choice it was the Kogi Beef tacos were delicious with a side of beer, I ended up having to sets of those tacos, one set being comped. I got to talk with Amanda one of the friends I talked about and Jaime Sierra the Chef I mentioned.

Here's some photos.

Beer and Kogi Beef Tacos

Close-up of Tacos

My Starbucks

2012-09-14T11:24:00.000-07:00

I have tweeted about it and blogged about Starbucks often and here I go again.

I have a huge passion about Starbucks I think about sitting at the stores and having a delicious dark roast all the time. Is that insane and obsessive I even get upset when people talk down about Starbucks, so don't talk down about them in my presence please.

Today I need to go off and spend some time there people watching. MMMMM Starbucks coffee.

LOVE

I Love a Great Gyro

2012-09-13T16:18:00.000-07:00

I had a craving today and that craving was a gyro (yeer-oh) a great place to go just happens to be in the neighborhood walking distance (big smile on my face). The place is call Gyropolis I actually go quite a bit however today I thought I would share a picture and a bit more. Here's the local Urbanspoon rating 96%. I give it 100% for my satisfaction factor.

@Mnmissy and my Beef Stew ( @epwait )

2011-09-25T20:45:00.001-07:00

@Mnmissy and I made Beef Stew tonight. This makes a large batch of stew

2 onions quartered
2 pints mushrooms we actuall bought pre-sliced
4 lbs of stew beef cubes
2 bottles of beer your favorite type, I like a dark ale.
1 lb carrots cubed or thick sliced
6 large potatoes
1 cup water
1 can diced tomato
1 tsp dry mustard
3 tbsp of catchup yes it's a surprise.
1 tsp chili sauce if you love heat add a bit more you will love it.
Salt & pepper to taste

Open Faced Caprese Sandwich.

2011-09-23T06:27:00.001-07:00

I love mozzarella, tomato, basil and balsamic the classic caprese salad. I just wanted it a bit hardier one day so I made this on ciabatta.

Three Citrus Spicy Shrimp Pasta

2011-09-06T12:31:00.000-07:00

Was hungry and all I had was an orange, lemon and a lime. I had shrimp in the freezer and pasta in the cupboard. Grab the pepper flakes, sugar and salt & pepper with butter and a touch of EVOO. Squeezed all the juices from the fruit into the bowl added salt & pepper, sugar, pepper flakes then marinated the shrimp for about 10 minutes. I poured the marinade into a sauté pan reduce the marinade to a nice citrus sauce. Realized I had some artichokes and threw them and the shrimp in to sauté with EVOO and butter and a pinch of s&p. Then the pasta I had cooked during the marinading then added the sauce. It was so good.

Eric Wait https://www.advocare.com/09102943/

Dinner Tonight: Steak Sandwich with Cucumber, Ginger Salad, and Black Chile Mayonnaise

2011-08-19T18:03:00.000-07:00

Dinner Tonight: Steak Sandwich with Cucumber, Ginger Salad, and Black Chile Mayonnaise
SERIOUS EATS | AUGUST 19, 2011
http://pulse.me/s/1fshy

Most steak sandwiches are manly affairs. As Tom Colicchio explains in sandwich cookbook, 'wichcraft, the beef is "usually ... Read more

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Eric Wait

https://www.advocare.com/09102943/

Ham and Swiss Quiche #food #recipe

2011-07-26T09:18:00.000-07:00

Preheat oven to 425 degrees

Beat together

9 eggs

3/4 cup small dice ham

3/4 cup small dice Swiss cheese

2 diced roma tomatoes

1 about 1/2 cup small onion diced

1 to 2 jalapeno deveined and diced

1/4 chopped cilantro or parsley

Put filling in a 9 inch pie crust homemade or store bought which ever you feel comfortable with.

Bake for 15 minutes at 425 then reduce heat to 350 and bake for another 25 minutes

The crust I used was store bought just to kill some time.

Eric Wait

https://www.advocare.com/09102943/

Tikka Chicken Masala #food

2011-03-17T09:53:00.000-07:00

The other day I received and email from my friend and Randy Norman. He was my boss if you will from OM restaurant. He asked if I had a recipe for Tikka chicken for another friend of his having a birthday below is the recipe.

Hey Randy,

here is a recipe:
Tikka chicken Masala

Marinade
1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1/4 teaspoon ground cardamom
1 teaspoon ground coriander
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
2 garlic cloves, minced
4 teaspoons salt, or to taste

3 boneless skinless chicken breasts, cube bites

Sauce
1 tablespoon butter
1 clove garlic, minced
1 thai chillies or jalapeno pepper, finely chopped. Thai chili is better
2 teaspoons ground cumin
2 teaspoons paprika
3 teaspoons salt, or to taste
1 8 ounce can tomato sauce or diced tomato purée half ( I prefer this)
1 cup heavy cream
1/4 cup chopped fresh cilantro

Marinade chicken 30 minutes to 24 hours

You can skewer chicken

Sent from my iPad

Take 'Blood, Bones & Butter,' Add Poignancy And Wit

2011-03-04T08:14:00.000-08:00

I found the following story on the NPR iPad App:
http://www.npr.org/2011/03/02/134162572/take-blood-bones-butter-add-poignancy-and-wit?sc=ipad&f=1008

Take 'Blood, Bones & Butter,' Add Poignancy And Wit
by Jennifer Reese

NPR - March 2, 2011

Recently, I began flipping through Gabrielle Hamilton's new memoir, Blood, Bones & Butter, while eating lunch, and after three pages, I canceled my afternoon plans. I read until dark, in a bit of a trance, and experienced an uncommon feeling of desolation as the number of pages began to dwindle. This is Hamilton's first book, and I wanted more — right now! — of that voice, that wit, that spiky sensibility.

Unlike Mario and Emeril and Bobby and Alice, Hamilton, the chef/owner of the Manhattan bistro Prune, hasn't become a household name, and if she ever does, it might just be for her writing, not her cooking. While her roasted marrowbones may be great, her prose is virtuoso. Hamilton moves easily from rich metaphor to dark humor, from dreamy abstraction to the vivid and precise descriptions of anything from a maggot-infested rat to a plate of beautiful ravioli. "You could see the herbs and the ricotta through the dough," she writes, "like a woman behind a shower curtain." She can and does, in the course of a page, go from poignant to bitchy to self-critical to rhapsodic and back, and she is never, ever boring.

Hamilton opens the book with an elegiac account of the party her bohemian parents threw at their rural Pennsylvania home each year of her 1970s childhood, an enormous outdoor lamb roast that was as much a work of theater as it was a feast. (A characteristically crisp yet sensual description: "The lambs roasted so slowly and patiently that their blood dripped down into the coals with a hypnotic and rhythmic hiss, which sounded like the hot tip of a just-blown-out match dropped into a cup of water.") Hamilton here establishes the memory of lost wholeness — of a lost home — that haunts the rest of the book.

After her parents divorced, when Hamilton was 11, she essentially went spinning out into the world on her own, a precocious adolescent with a badass attitude in a shoplifted red tube top and spike-heeled sandals. She began washing dishes in a hometown restaurant at 13, moved on to waitressing in Manhattan, and has worked, off and on, in professional kitchens ever since. Most notably, since 1999, Hamilton has owned Prune, a 30-seat East Village bistro with a cult following. Hamilton's descriptions of what she longed to create in Prune — a place where the waiter "would bring you something to eat or drink that you didn't even ask for when you arrived cold and early and undone by your day in the city" — will make you want to book a table and, if necessary, an airline ticket.

You can read this memoir on its most superficial level, as another backstage expose of the chef's life — a distaff retread of Anthony Bourdain's Kitchen Confidential — because Hamilton includes plenty of swagger, swearing and drama on the brunch shift. But the book is even more interesting when she moves outside the kitchen. Everywhere Hamilton goes — a gruesome Dutch youth hostel, a pretentious graduate school party ("everybody had removed their shoes so as not to damage the Salvation Army throw rug"), grocery shopping — springs to life on the page. She has an eye for the telling detail and an ability to fold each experience back into her personal saga, giving every apparently random episode a critical place in the drama. When Hamilton writes about a dismal afternoon driving around town with two tetchy kids, frantically looking for a place to eat, she makes the mundane nightmare terribly familiar while simultaneously unpacking all its poetry and meaning.

And then there's the meta story, the one Hamilton never actually tells. It's the bittersweet story of how all that frying and whisking and roasting of marrowbones was actually a bit of a waste. Because, on the evidence of this spectacular book, what Hamilton really should have been doing all these years was writing. [Copyright 2011 National Public Radio]

To learn more about the NPR iPad app, go to http://ipad.npr.org/recommendnprforipad

Sent from my iPad

In Season: Dried Beans

2011-01-29T09:30:00.000-08:00

In Season: Dried Beans
SERIOUS EATS | JANUARY 29, 2011
http://pulsene.ws/Uhz4

Okay, dried beans aren't "in season"—they're always available and always the same. But this is really the season for ... Read more

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Sent from my iPad

Wine, Cheese and Draw @ Bread & Yoga this Saturday

2011-01-28T14:43:00.000-08:00

Wine, Cheese and Draw @ Bread & Yoga this Saturday
| JANUARY 27, 2011
http://pulsene.ws/TPyF

For more info: www.breadandyoga.com Check out our post on Bread & Yoga: ... Read more

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Sent from my iPad

Serious Heat: Muhammara

2011-01-26T19:30:00.000-08:00

Serious Heat: Muhammara
SERIOUS EATS | JANUARY 26, 2011
http://pulsene.ws/Sc0S

Tired of the usual homemade dips in your rotation? Add Muhammara to the mix. I was recently introduced to this Middle Eastern ... Read more

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Web Video Recipes: The Best and the Bizarre

2011-01-25T23:05:00.000-08:00

Web Video Recipes: The Best and the Bizarre
THE DAILY MEAL | JANUARY 25, 2011
http://pulsene.ws/RU6c

Standing by the stove, she adds some oil to her pancetta cooking in a pan, generously sprinkles it with fresh black pepper and ... Read more

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Raw Mustard Greens Salad with Gruyère and Anchovy Croutons

2011-01-21T19:56:00.000-08:00

Raw Mustard Greens Salad with Gruyère and Anchovy Croutons
EPICURIOUS.COM: NEW RECIPES | JANUARY 16, 2011
http://pulsene.ws/L78y

Recipe from Bon Appétit Read more

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Knife Skills: How to Prepare Leeks

2011-01-21T10:05:00.000-08:00

Knife Skills: How to Prepare Leeks
SERIOUS EATS | JANUARY 20, 2011
http://pulsene.ws/ObRc

Leeks are like the Lord Thistelwick Flanders of the onion family. The refined and aloof European cousin who needs to be nudged ... Read more

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EZ-TILES: Medieval Ship

2011-01-20T21:52:00.000-08:00

EZ-TILES: Medieval Ship
RPGNOW.COM HOTTEST ITEMS | JANUARY 18, 2011
http://pulsene.ws/NPId

Publisher: Fat Dragon GamesE-Z TILES: Medieval Ship offers you the ability to customize your ship design, from one or two ... Read more

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Cook the Book: Kashmiri Chicken

2011-01-20T14:11:00.000-08:00

Cook the Book: Kashmiri Chicken
SERIOUS EATS | JANUARY 20, 2011
http://pulsene.ws/NEgk

Anjum Anand is on a crusade to change the way we look at Indian food. Her mission is to familiarize Western cooks with ... Read more

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Flint, Michigan: Angelo's Serves A Killer Diner-Style Cheeseburger

2011-01-20T14:00:00.000-08:00

Flint, Michigan: Angelo's Serves A Killer Diner-Style Cheeseburger
SERIOUS EATS | JANUARY 20, 2011
http://pulsene.ws/NnUC

Angelo's is an old-timey counter-service restaurant specializing in Coney's—Michigan-style hot dogs topped with mustard, ... Read more

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OM No More

2011-01-09T10:45:00.000-08:00

I enjoyed my time at OM while there it was great to work with some of the people involved and not so great with some. I must admit I am angry at how the restaurant closed and the reasons behind that closing, I am sure you have read plenty of stories and I need not explain, most of it is accurate.

It was actually great working as the sous chef then the executive chef position, it was a fantastic experience for me and aloud me to grow as a chef. I hope to find another great restaurant to work with and expand more on my skills. I know that I would surely love to open my own small restaurant if the opportunity presents it's self. I really hope to see many of you again.

Time to move forward.