Foodies on the Prowl

Big Bearded Guy on Baking Bread - Take 2 - SNIP

noreply@blogger.com (Big_Aengus) — Thu, 21 Oct 2010 16:29:00 +0000

Yesterday, I wasn't, but today I am! When it comes to what I like, I am the judge, jury and executioner! Life is too short to drink bad wine and eat bad bread my friends, so I advise you to scrutinize and discriminate the items you would put in your mouth and assault your taste buds and nutrition. Today my friends lets try to take another look at the staff of life- Bread!

Bread in one form or another has been a staple in many cultures around the globe, in some having substantially more relevance than a simple food. Christians around the globe see bread as an element of the Eucharist, a sacramental bread. The word companion comes from the Latin words com - "with" + panis "bread". The term "bread" has commonly come to mean "necessities in general" as well as synonym for money (also dough) in much of the English speaking world. The idea of bread as a necessity also transcends slang and continues to be part of our language by serving as a metaphor for basic needs and living conditions. "Bread-winner" and "Put bread on the table" refer to an economic contributor. "Greatest thing since sliced bread!" - refers to innovation. Breadbasket - refers to an agriculturally productive region. "Peace, Land, Bread!"- Lenin's promise to the Bolsheviks in 1917. In Slavic cultures bread and salt is offered as a welcome to all guests. In India, life's basic necessities are often referred to as "roti, kapra aur makan" [bread, cloth and house].

Although I do enjoy pancakes, waffles and muffins, my idea of bread is not some batter that has been loaded with acids and bases to get it to foam up at the right time and temperature to generate some loft in the dough/batter to simulate a good crumb. To me bread is a of living thing! (No! Not after it gets moldy!) Like a good beer, it is made by active yeasts, feasting on sugars available in the dough, either naturally occurring in the flour, or added as a separate ingredient. They breathe in and expel carbon dioxide and a bit of alcohol, which gives the dough a very characteristic musty aroma. The dough must be carefully handled. It must not be kept too hot or too cool. It must not be too damp nor too dry. The same applies to the finished loaf.

Great breads come in wondrous varieties of shapes and sizes, each devoted yet not limited to a specific task or end product. Boules (French for ball), baguettes, pan loaves and braids, rolls, knots. Great bread is the gateway to fine pastry. By a specific process of adding butter to a simple dough and folding the assemblage over and over we develop what bakers know as "Puff Pastry". Puff pastry, rolled out, cut into triangles which are rerolled into a crescent shape and baked is how we create Croissants.

Great bread should have a delicate, flaky, crisp crust with or without accessorizing toppings such as caraway, poppy sesame or sunflower seeds or coarse salt. The crumb or center part of the bread should be soft, light and airy to sop up juices and hold onto spreadable condiments like butters or jelly, yet it must be firm enough to do so without breaking. It should be somewhat spongy, readily bouncing back after modest compression.

A good loaf of bread (if it can avoid being eaten) should be able to last a week without special treatment or handling. Early in the week it is good by its self or used in sandwiches. Later in the week as it becomes more dried out, it should make wonderful toasts. Finally, at the end of its seven day life, the remainder of the loaf may be diced, and used in bread pudding or mixed with butter and seasonings then toasted into croûtons for soups or salads.

So here are some of the things that I have learned over the years, trying to perfect my own loaf of bread;

Use a scale instead of measuring cups.
Use high gluten flour. Because of its higher protein content, this flour will result in chewy bread without making it dense as well as a thin, crispy crust. The lower the protein content, the thicker the crust.
Don’t leave out the salt. Salt retards yeast activity, leaving more sugar available to caramelize (brown) the crust.
Be Patient! If you’re not, learn to be fast… Like any other fermented food, bread dough needs sufficient time to mature before the full flavor and texture properties reach their peak.
Make sure your oven is accurate. Use an oven thermometer! Yes, even with your new fangled high-end fancy designer “Professional” series/ style oven.
Shaping is an art. No one gets it right the first or second time. If you did, Hoorah for you! It was blind dumb luck!
Use a baking or pizza stone to help disperse the heat evenly.
Steam in the oven is critical to making a crusty loaf of bread for only the first 5 to 10 minutes. Throw a couple of ice cubes into a preheated cast iron pan in the bottom of the oven to create steam.
Bread made on a rainy day is better than bread made on a sunny day.
When removing bread from the oven, avoid the temptation to rip off a piece and taste it right away. Hot dough is bad for the digestion and the bread has not yet peaked in its flavor development. Let the bread rest at least an hour before sampling.
Finally, make your bread to suit your self. Make what YOU know tastes good, not what a fad twisted whiny public wants, not what the Bread-Bully critic wants.

Break bread with someone you love today.

About the deleted post...

noreply@blogger.com (Big_Aengus) — Thu, 21 Oct 2010 14:39:00 +0000

Mea culpa!

Mea culpa!

The previous post "Big Bearded Guy on Baking Bread" has been deleted. It apparently offended various familial sensibilities in regard to how to deal with professional criticism and frankly stated personal tastes and opinion. Never once was a product ridiculed, labeled or maligned, nor was any ever intended. I believe in journalistic integrity and personally hold the belief that "Honesty is the best policy". The original intent of the article was only to cover my personal ideas of what makes a good loaf of yeast bread and tips on how that may be attained by the home baker.

They say the pen is mightier than the sword, and as such I hope my falling upon my own sword appeases and pleases the people who were most offended by this trivial bit of literary fluff.

Sincerely,
The Management.

I'm Intolerant of Intolerance!

noreply@blogger.com (Big_Aengus) — Fri, 15 Oct 2010 16:11:00 +0000

The past two weeks have been very busy here. One of the things I have been doing is attempting to help the good Queen Carbonara- High Priestess of the Burnt Fond, come up with some treat recipes that will be most widely received by patrons at a local craft show.

During this process, my eldest son and daughter unknowingly provided the impetus for this entry. They suggested that the Queen also provide products that can be enjoyed by people who are gluten and lactose intolerant. Hmmmm….. Now my sons point of view is that his significant other is diagnosed with lactose intolerance (LI). My daughter, claims to be somewhat LI, but has never been formally or professionally diagnosed to my knowledge. Both know people whom are gluten intolerant (GI).

What is Lactose Intolerance?

Lactose is milk sugar that cannot enter the bloodstream directly from the digestive tract. It must be broken down in the small intestine by an enzyme called lactase to form glucose and galactose before it can enter the bloodstream. If you do not have enough lactase and thus the lactose is not digested properly, the undigested milk sugar moves into the large intestine, where bacteria that live in your digestive tract consume it. There, the lactose can cause your gastrointestinal tract problems. It can pull water from the bloodstream into the gut and cause diarrhea. As the bacteria digest the lactose, they produce acids and gas that can cause bloating, cramping and flatulence.

What is Gluten Intolerance?

Undigested gluten proteins (the proteins in wheat flour and other grains that make yeast breads so elastic and delicious) hang out in your intestines and are treated by your body like a foreign invader, irritating your gut and flattening the microvilli along the small intestine wall. (By the way, WHY are those proteins undigested? Is anybody looking into that?) Without those microvilli, you have considerably less surface area with which to absorb the nutrients from your food. This leads sufferers to experience symptoms of malabsorption, including chronic fatigue, neurological disorders, nutrient deficiencies, anemia, nausea, skin rashes, depression, and more.

So that we are clear, these are not food allergies. In the case of LI it is improper digestion due to a lack of naturally occurring enzymes. In the case of GI, It is a genetically carried autoimmune disorder.

Researchers from the Center for Celiac Research at the University of Maryland School of Medicine and their colleagues found that the incidence of celiac disease has doubled every 15 years since 1974 in a population sample. Blood samples from more than 3,500 adults showed that the number of people with blood markers for celiac disease rose from one in 501 in 1974 to one in 219 in 1989, according to the study.

So, with that said, I acknowledge that there are food intolerances. However, we also find more people announcing that they have a gluten or lactose intolerance, despite not being tested by physicians and having a “real” diagnosis! Sorry, but I imagine all of these cultist wanna be vegans, giving up meat products only to discover they can’t eat grains! Then they discover they are intolerant to flours and grains! Or worse, while on their grain diet, they discover that they have bulked up on high purine food stuffs and develop gout... Perhaps a new cult of starvationists will emerge and wipe themselves out before our very eyes. I wonder how many people truly suffer with this disability (I’m sure it is a real number) versus people who have a warped understanding of what the issues really are and are merely sacrificing their own health for some perceived philosophical nonsense. For example, someone who is “LI” may not drink milk, yet they stomp their foot and claim they also have problems with butter and hard cheeses. Most hard cheeses do NOT contain lactose, nor does butter (only milk fats)! So perhaps they have a milk fat issue and not lactose. Perhaps even more interesting is why these intolerances are on the rise.

Please pass the Roquefort, Gouda or Chevre... Oh goody! More for me!

GIVE ME A BREAK!

noreply@blogger.com (Big_Aengus) — Wed, 22 Sep 2010 18:02:00 +0000

The two things in life that are certain. Death and taxes. I do not want this blog site to morph into one of the millions of sites that only see the fanatical left wing, right wing or undistinguished and uninspired moderate views.

My personal political bent aside, I understand the need for taxes. It's bad enough that our some of our food prices are affected by futures speculation on Wall Street, but now Uncle Sam wants to put the bite on me again as well? In my opinion, taxing food is WRONG! Taxing food is a method for the government to insert its self into your daily life at an unprecedented level of intimacy.
"What about tax on booze?" you say. Alcoholic beverages are not essential to life, but they do provide simple pleasures to countless responsible adults. A sin tax on alcohol, is an attempt to economically limit consumption of a product, hopefully thus preventing irresponsible imbibers from getting too much, while at the same time providing funding for alcoholic treatment and recovery programs (HA! What they get after the politicians are through with it is laughable!)

Now I'm not saying that all taxes are bad. We NEED some taxes! Money is needed for the maintenance, operation and defense of our nation. I want good, safe roads, quality public schools, mosquito abatement and impenetrable national borders. I am willing to pay my fair share, but in a time when our country is experiencing 11% unemployment (while some states are enjoying as much as 15%) and the government, at multiple levels (City, county, state, national) mind you, is showing its ineptitude with finances, I don't want to see taxes or increase in taxes on my food, water or medications. Mrs. Obama has a wonderful concern for everyones children. That's just dandy! But if my children are obese (by the way, they're not, thank God!), it's my concern and not yours! So now to battle the institution of the Family, the government, in it's infinite wisdom, wants to tax sweet and fizzy drinks (Please check out this really great web site!). What a joke! How will taxing my Diet Caffeine Free Dr. Pepper help stop obesity? Yes, 0 (zero) calorie soda is just as much a target of these bureaucratic idiots as a can of Jolt (All the Sugar, Twice the Caffeine!). But wait! The madness doesn't stop there! Milk, flavored milk and juices are also targeted by this nonsense. What about soda-pop used for medicinal purposes? In our house, we generally keep a bottle of Ginger ale handy for helping combating upset stomachs and nausea. Hospital nursing staff will give cold caffeinated beverages to people coming out of epidural anesthesia as it helps ward off the affects of a "Spinal" headache by providing hydration to try to increase cerebral spinal fluid (CSF) pressure. The caffeine makes blood vessels get smaller, also helping increase CSF pressure.

Obesity is a problem in our country for us and our children, but instead of beating people over the head with more taxes, how about getting them to be more active and burn those calories as opposed to playing video games? Remember all of the budget cuts that have been made in recent years? In the Chicago area they cut urban basketball facilities, and many extracurricular athletic programs. Attention! These are the activities you want to promote! Walking! Biking! Swimming! Soccer! Well Duh! Yet the fat cat pigs, feed at the trough on bloated salaries. Me thinks its time to take some to the slaughter house this coming election day... I'ze do believe it's Hog Boilin' time!

Oh Beer! The eyes of Texas are upon ye!

noreply@blogger.com (Big_Aengus) — Sat, 18 Sep 2010 17:58:00 +0000

Thanks to my #1 son for bringing this to our attention!

The Digital Journal reports;

Phot courtesy of The UK Telegraph.

A Texas man has found a way to combine grease and beer by creating deep-fried beer. The food will be unveiled at the Texas State Fair later this month.

Pockets of pretzel-like dough are filled with beer and then deep-fried for about 20 seconds. Because the cooking time is so short the beer remains alcoholic.

Mark Zable said he spent three years working on the cooking method. His first creations exploded when they hit the hot oil. He has now trademarked the name "fried beer" and a patent for the process is pending.

“Nobody has been able to fry a liquid before,” The Telegraph quoted Zable as saying. “It tastes like you took a bite of hot pretzel dough and then took a drink of beer."

Zable has been using Guinness but is considering switching to a pale ale.

The food will be officially unveiled at the Annual Big Tex Choice Awards competition at the Texas state fair this month. The Texas Alcoholic Commission has ruled that people must be over 21 years of age to buy it. Those who are younger can try fried lemonade.

The finalists for this year are fried club salad, deep fried S’mores Pop Tart, fried caviar, fried potato pie, deep fried frozen margarita, fried lemonade, fried beer and fried chocolate.

The winning dish in last year's competition was deep-fried butter.

Read more: http://www.digitaljournal.com/article/296865#ixzz0ztKZOLsf

On a brief side note, this years competition was actually won by a Deep Fried Frito Pie.

From another source, I have read that this fry vat Frankenstien was developed out of the laziness of it's creator, so that he need not get a drink as he is eating a hot pretzel. I'm not sure this will help the dish go down in the annals of culinary history, nor cast other hard working Texans in a favorable light, but c'mon Mr. Zable! Let's at least get a better story...

Have you been trapped into buying a pig in a poke?

noreply@blogger.com (Big_Aengus) — Thu, 16 Sep 2010 15:07:00 +0000

The following article, was forwarded to me by one of our loyal subscribers (Many thanks!) Dr. Al Sears runs a news letter called Doctor's House Call.

Al Sears, MD
11903 Southern Blvd., Ste. 208
Royal Palm Beach, FL 33411

September 16, 2010

Dear Jim,

You may have seen pork marketed as “the other white meat.” Many cuts of modern pork are indeed quite white and getting lighter all the time. Yet the cuts of pork from the farms around where I grew up varied from pink to reddish brown.

Today’s pork is also a lot drier and less flavorful than my grandfather’s pork. The pigs are a lot different, too. Gone are the fat-laden huge hogs that weighed two thousand pounds. These days, the industry equates leaner with better. But with all this dramatic change, do we really know how healthy these new products are?

Today, we’ll look at the incredibly rapid evolution of the modern pig. We’ll try to rediscover our natural roots in this growing technological experiment with your health. And, maybe we can find a way to still enjoy an old-style juicy pork chop.

Bringing Home the Bacon…

My Friend FL hunts wild pig in Northern Florida. He always invites me to his pig roasts, and I usually go. If you’ve ever gone to a wild pig roast, you know the meat bears little resemblance to store-bought cuts. The meat is fairly lean and brown. It has a firmer consistency. And, it has a juicy, “gamey” flavor. A good boar weighs in at about 125 pounds and is about 8-10% fat. This meat is probably very close to meat that we’ve eaten for millions of years.

Even after its domestication in Asia about 10,000 years ago, the feral pig changed very little for the next 9,900 years. During the 20th century, Western farmers began aggressively breeding pigs for the highest lard content. By the 1950s mature hogs weighed in at over 2,000 pounds with 50% body fat.

This selective breeding, altered environment, and altered diet of the pig produced a fundamentally different meat no longer natural to our diet. The result contributed to the huge modern epidemic of heart disease in the West.

Now in just the past 25 years, lean meat has become more valuable than fatty meat. With more capable biotechnology, the industry can alter products more dramatically and much faster. Today’s commodity pig weighs only 250 pounds. With only 2% body fat, they’re leaner than today’s supermodels or our best athletes.

This drastic change in animal husbandry has mostly gone unnoticed. Like so many other examples of food technology, no one asks you if you want to participate in an experiment to change your food. I’m OK with “buyer beware.” But how do you choose if you’re not informed of new changes?

Since our meat has recently had an unnatural high fat content and the wrong kind of fat, leaner meat is mostly good for you. But the new breeds of pigs have been engineered with some disturbing flaws.

The pigs are anxious and sensitive to a degree never seen in nature. At times, these pigs unexpectedly drop dead. Scientists have recently identified a gene unknowingly engineered into the new breeds’ DNA now known to cause “porcine stress syndrome.”

These bioengineered descendents of pigs live in air-conditioned pens of up to 5,000 individuals in exceedingly crowded conditions. The pigs are dependent on antibiotics added to their feed. Huge amounts of pesticides help grow their feed. They add salt and phosphate to the meat to compensate for the lack of juices and flavor. How could anyone know what consuming this new product will do to your long-term health?

Rediscover the Other Red Meat…

With all the interest in a tastier pork chop, some companies are going back to traditional breeds that have darker meat and a little more fat. Not only is organic pork more humane, it’s better for you. The more you know about typical modern pork, the less appeal it has.

Slightly more fat means that farmers don’t have to inject pigs to add moisture. Many of these firms are raising their pigs in smaller groups with access to sunlight and pasture. The best is organic, hormone-free, antibiotic-free, and pasture raised. We have investigated natural sources for you. You can find the same natural sources I use for my family under the “Health Resources" section of our website.

To enjoy moist, tender pork, try braising in the oven. This will keep it from drying out. You can also pan-fry a pork medallion with a bit of olive oil. A few minutes before it’s done, add some water and chicken broth. For richness and texture, add a bit of cream.

To Your Good Health,

Al Sears, MD

News letter content ends.

What's your opinion? Comment with the link below or email to Foodop@gmail.com.

If it's Wednesday- it must be Pasta?

noreply@blogger.com (Big_Aengus) — Mon, 13 Sep 2010 19:11:00 +0000

Go ahead… Google the words “National food holiday” (No, not this second!) and you will find list upon list citing various food celebrations for every day of the year! No, we’re not talking about renaming Thanksgiving as National Turkey Day but daily observances that are held in honor of a certain food.

The way it works is, the President of the United States has the authority to declare a commemorative event or day by proclamation. In an average year, about 150 are granted. Petitions are introduced by trade associations, public relations firms and citizens in order to honor hobbies, professions, events, industries and the like. At a local level, State legislatures, Governors and Mayors may proclaim special observance days which are why there can be a National Chocolate Day and American Chocolate Week New Jersey, authorized at different levels of government. Once the observance day is authorized, it is the petitioner’s job to promote it.

It's a fun way to pass a few moments of time, looking up your birthday (I'm on National Oatmeal Day) or that of you spouse or kids (my youngest, who LOVES spicy foods, was born on National Nachos Day) to see if you discover some mystical connection between their likes and tastes versus the food ordained to be celebrated on that particular day. I was personally disappointed to learn that there has yet been a day appointed nationally to celebrate the Scots Haggis and so it is destined to remain hidden on this numerology game-board, yet greatly relieved that there is no National Day of Appreciation for a Durian.

These calendars can be useful if you are drawing a blank as to what to make for tonight’s dinner or next month’s dinner party. It may however, be a confounding annoyance if you try to use it as a guide to seasonal local produce, to create more seasonal menus. For example, no dessert screams “Hello Summer!” like juicy, vine ripened strawberries and the growing season only lasts 3 to 4 weeks. Most of North America gets its Strawberry crops in between late May through early August. National Strawberry Day is February 27^th (Not to be confused with California Strawberry Day, March 21^st) while May is National Strawberry Month. Only Florida and California enjoy sizable early crops of Strawberries, so all of you locavores beware!

Summers Last Hurrah!

noreply@blogger.com (Big_Aengus) — Tue, 07 Sep 2010 15:16:00 +0000

Labor Day weekend… The last hurrah of summer… “Let’s do somethin’ fun!” I said, to which my youngest asked “Can we go trap shooting?” As I thought a bit about it, I concluded that this may be a good idea, as the ranges would soon be filled with hunters sharpening their skills for the coming hunting season. So we packed up our clay pigeons, thrower, shotguns and shells and headed off to the trap ranges in the local conservation area.

When the thrower was worn out, the clays shattered and the empty shells cleaned up, the youngin asked if we find a little place to stop and eat on the way home. The town of Wilmington, Illinois was close by and as I recalled, offered a few fast food opportunities. So we navigated the few miles back to Wilmington and found ourselves on the historic and legendary Route 66. As we pulled into Wilmington, we were met with a giant astronaut- The Gemini Giant. Where do you find the Gemini Giant Astronaut you ask? At the Launching Pad of course! Ask anyone in town.

The Launching Pad Drive-In (810 E. Baltimore Street in Wilmington, IL) first opened in 1960 as a Dari Delite, the establishment sold only hot dogs and ice cream. Launching Pad is the home of the 36' tall, fiberglass Gemini Giant (formerly a "Muffler Man"). Today, the menu has expended and in 2000, the Launching Pad Drive-In was inducted into the Route 66 Hall of Fame.

The interior reflects the kitsch and nostalgia of the Route 66 era, with murals, a display case an table tops laminated with maps of Route 66.

For a small town Drive-in the menu was crammed with a large number of choices ranging from Hamburgers and Hot dogs to Fried Chicken and Fish and Chips, all of which appeared to be reasonably priced. My Mrs. and I decided on the Rt. 66 Burger Special, which includes Fries and a large drink for under $6.00. Young "Dead Eye" (or was that "Shot Dead") Ian with his sophisticated palate opted for the Fried Clam Basket (Fried clams, Fries, Homemade Cole Slaw, roll and drink) for under $7.00. All of the food we consumed was well prepared and tasty. The Clam Basket turning out to be the unanimous favorite. We did not partake of any of the ice cream treats that the establishment is also noted for, but the word is, that they make one great hot fudge sundae.

If you do plan on stopping, be aware that they only accept CASH, so leave the plastic in your wallet as there are no ATM's lurking outside the door.

If your in the area hunting, skeet or trap shooting, fishing, antiquing or just enjoying a drive in the country, I recommend The Launching Pad Dive-in as a good place to stop and enjoy some Foodie kicks on route six six...

A Visit with the Peking Pig... or Pork Belly, The Poor Man's Foie Gras!

noreply@blogger.com (Big_Aengus) — Fri, 03 Sep 2010 16:03:00 +0000

If your circulatory system has more cholesterol than blood, then turn back now! The sign says "Abandon All Hope Ye who Enter Here!" Pork belly is a cut of meat from the under belly side of the pig or hog. Esentually, it is the same part of the pig that bacon is made from, except it has not yet been cured.

Pigs actually have two stomachs that may weigh ten to eighteen pounds each. These bellies are usually cut into long thick sections, and are flash frozen. Once the pork bellies are frozen, they can be kept for quite a long time and still be used as a food source. There are a number of national cuisine types that utilize the pork belly after marinating and other preparation methods. This cut is enormously popular in Chinese and Korean cuisine.

Pork belly futures have their origin with the Chicago Mercantile Exchange (Where else?!), and have been actively traded on the Exchange since 1961. Pork bellies future trading is based on the projections of current supply of frozen pork bellies versus the current rate of demand for the product. The current worth of pork belly future commodities rests in who wants them and how much of the product is considered desirable at the present time. Currently, the basic trading unit for pork bellies is twenty tons of trimmed and properly frozen belly portions and segments.

The value of pork bellies will rise, sometimes at a spectacular rate, when an increased market for bacon is perceived to be on the horizon. To a degree, the demand for pork bellies increases during seasons of the year when consumers are looking for lighter meat alternatives that are quicker to prepare and do not weigh one down during the activity of the warm weather months. The demand tends to decrease during colder months, when meats other than bacon may be considered preferable. That is one reason why reserves of pork bellies may be relatively low as the final quarter of the calendar years begins and there is a slight rise in the cost of what is left.

Enough of this chatter! Let us now return to our divine swine...

In Chinese cuisine, it is usually diced, browned then slowly braised with skin (called the rind) on (called dongporou) , or sometimes marinated and cooked as a whole slab.

Koreans cook Samgyeopsal (slices of pork belly, unmarinated and unseasoned) on a grill at table-side with garlic, often accompanied by soju (a distiled beverage, native to Korea - like slightly sweetened vodka). According to a 2006 survey by Agricultural Cooperatives in Korea, 85% of South Korean adults surveyed stated that their favorite pork part is samgyeopsal. The survey also showed that 70% of recipients eat the meat at least once a week

Uncured whole pork belly has more recently become a popular dish in Western cuisine, especially at high end restaurants.

I was personally lured by this temptress in pigs clothing by watching a handful of cooking competitions this summer. Preparations ranged from braised to deep fried to roasted, with ethnic connections ranging from Mexico to the far East. After growing frustrated at my local grocery for not keeping it as an in the cooler item, I even considered the purchase of a whole hog, just so I could claim my own slab! Suddenly last weekend, my greedy little prayers were answered! My office mate (and top of the line Foodie) found assorted sized packages of pork bellies at a grocery store near our office! That evening on my way home I detoured to the establishment and purchased half of their stock! (2 packages- about 2¾ Lb.s) When I got home, 1 package to the freezer, one to the fridge... Now how to prepare it? Ohhhhh... This is the question! A sweet, hot marinade? A salty brine with peppers and South American flavors? NO, No, no.... I browsed the internet off and on for recipes for what seemed like days. Not only did I want to find a great recipe for myself to enjoy, I wanted to sell this idea to my wife (Queen Carbonara- High Priestess of the Burnt Fond) and a food snob wannabe, 13 year old son. I was heartened by one web site as the writer related the story of her seven year old daughter, who requested crispy pork belly for supper for her birthday. I finally concluded that now that I have a reasonably well priced and close source, I could try my hand at an ad hoc preparation, to gain some experience with the particular cut of meat.

I WANTED THIS PIECE of PERFECT PORCINE PRONTO!

Mis En Plac- Pork Belly
(What you are going to need- get it all ready now- before you start!)

Cutting board

Roasting pan with flat rack for bottom

Sharp knife for slicing- (Note: The skin on this guy is tough... Make sure your knife is SHARP! )
Pastry or BBQ Brush
Paper towels
Hair drier (Optional)

Pork Belly 1½ Lb.
White Vinegar 2 TBL.
Kosher Salt 1 TBL.
Powdered Ginger 2 TSP.

Chinese 5 Spice Powder 2 TSP.

Start by placing the belly on your cutting board, rind side up.
With a sharp knife, make diagonal cuts about ½ an inch apart, down through the skin and deep into the layer of fat, but try to avoid cutting into the layer of meat.

Repeat this process making a series of similar cuts going across the first set of cuts. This should leave you with a diamond pattern of slices running through the rind and fat. This is done in part to allow the fat to run over the meat as it roasts , in effect self basting.

The next step is to cover the top bottom and sides with the Kosher salt, Ginger and Chinese 5-Spice Powder. Be sure to use your finger tips to some of the salt into all of the knife cuts.

After the dry seasonings are rubbed in, use a pastry brush to coat the exterior with vinegar. The salt will help draw moisture from the meat, while the vinegar will help enhance the flavor of the other spices as it helps wash them down into the nooks, crannies and knife cuts.

Now it's time to wait. We need to let the salt do it's job. For all practical intents and purposed, we are curing the pork using salt and vinegar as opposed to nitrates. Let the pork belly rest for at least 1 hour, but it would be better if you covered it on a pie plate and let it go over night in the refrigerator. Sigh... I can be so impatient!!! Let's light up those ovens and lets get this party started! Set them to 475° F. After an hour take a couple of folded up paper towels and blot up all of the accumulated moisture. With your fingers, open those knife cuts and dab out any liquid still in there. I used my wife's blow dryer to go over the meat to dry up any remaining moisture. This dryness will help make a delicious crispy crust. Onto a flat roast rack it goes (skin side up) and onto a baking dish. with shallow sides. If you don't have a flat rack to place in the bottom of your dish, get 4 sheets of aluminium foil, each about 1 foot long, and roll them into rods. Place these on the bottom of your baking dish and place the belly on top of these skin side up. Roast at this temperature for 20 minutes. After 20 minutes, dial the temperature of your oven down to 400°F and continue to roast for about an hour.

While the pork belly is in the oven, you have an hour to prep and cook the rest of a family meal. I cored and cut up a large cucumber from the garden, dusted the cuts with sugar and started them soaking in a bowl of vinegar for some crude pickles. I made a pot of rice using chicken stock as the cooking liquid. I steamed some fresh green beans, then drained them and seared them in a skillet with a tablespoon of toasted sesame oil then sprinkled on a teaspoon of toasted sesame seeds and a few grinds of coarse sea salt. A dipping sauce was made by mixing the following ingredients in a small bowl.

¼ cup of dark soy sauce,
3 to 4 TBS chili sauce,
1 TSP of finely chopped garlic,
a dash of Worcestershire sauce
1 TSP of sugar.

When the meat was removed from the oven, the smell wafted through the house and there was no need to call anyone to the table. The pork belly was so irresistible, I even started carving the meat and plating before Camera Boy-that Fiend with a flash- was able to take a picture! ("Dad! Aren't you gonna get a picture of that?! That looks really great!")

The portion size worked out to about 6 to 7 ounces each, from a 1½ Lb pork belly. Being as rich as it is, that should be adequate. No one left the table unsatisfied. The rind was crispy to crunchy in it's texture, with the meat underneath being moist, light, tender and delicate. The rind fills the mouth with a rich, bacon like flavor, with the juices and fats enhancing that notion even more so. The seasonings delicately enhancing the tender portions of the meat yet not over powering. Surprisingly, Queen C. stated that it didn't even require additional salt, it's seasoning was balanced so well (All 3 of our children have joked about getting mom a salt lick as a Christmas present) while only a modest amount was used in the preparation. The Dipping sauce although tasty, was superfluous and only enhanced the stereotyped oriental look and feel of the dish. The sourness of the new cucumber pickles added a nice touch to the dinner as it was able to easily cut through the fatty juices in the mouth. In the future I would probably serve this meat with a side of pineapple or some other fruit with a sour note to it's flavor profile.

Hope you enjoyed this! Please comment... If you would like to submit a recipe of your own, please email it to FoodOP@Gmail.com.

And now... Something Completely Different.

noreply@blogger.com (Big_Aengus) — Sat, 28 Aug 2010 18:05:00 +0000

Just the other day, I drew the first watch of phone duty as our two receptionists were out of the office for a time. In between calls, a coworker happened by and asked me a trivia question in regard to a Monty Python vignette. Later on, I did a Google search for Monty Python alum, John Cleese. I discovered a fun video called Wine for the Confused, which is a nice introduction to wines for people that do not want to be intimidated by wine snobs, snooty sommeliers and sadistic sales people. If you have about 40 minutes to spend with this kind of entertainment, I'll endorse watching it on HuLu.

So, what do you think about wines? Has this given you any ideas? Let us know! Comment!
Show or share with your friends! Comment!

Eat well and prosper!

Walking on Egg Shells...

noreply@blogger.com (Big_Aengus) — Fri, 27 Aug 2010 13:40:00 +0000

My office mate sent me a link to an interesting web site. It's called My Healing Kitchen, edited by Jim Healthy and it appears to be all about meals that heal. He has a great blog entry here titled Lessons From the Great Egg Recall. You will find an unabridged copy of his text below. Please read either this copy or the original web site and leave a comment as to what your opinion is and spread our links around for others to see!;

Lessons from the Great Egg Recall

There’s a moral in the tale about this week’s shocking recall of more than 500 million salmonella-contaminated chicken eggs. And that is: “It’s not nice to abuse Mother Nature.”

This salmonella contamination was a direct result of a concentrated animal feeding operations(CAFO), commonly known as “factory farming.” As I’ve written about in previous columns, this practice results in food products that are nutritionally inferior, toxic in nature, inhumanely-raised, and usually laden with hormones, antibiotics and other growth stimulants that are detrimental to human health.

Poultry Penitentiaries in Our Midst

In this ghastly practice, chickens are packed into wire cages so tightly that they can barely move around. (According to The United Egg Producers Association, a hen needs only 48 square inches of floor space — an area smaller than a piece of notebook paper.) These cages are usually stacked on top of each other until they reach the building’s rafters. Tens of thousands of birds can populate a single, giant laying shed. Needless to say, conditions are filthy.

I’m posting a video here so you can witness the horrible conditions in which these animals spend their entire lives. It was secretly filmed by an undercover worker and posted online. I must warn you that the images are grizzly and difficult to bear. If you are at all squeamish, I urge you not to click on it.

Many consumers have no idea that most of our animal products (meat, dairy, farm-raised fish, poultry, originate from such deplorable, ghoulish conditions. I’ve decided to include it in today’s Food for Thought column because it’s portrays reality.

These are actual conditions and accurately depict what goes on in most egg factories. Apparently, not that much has changed since the days of Upton Sinclair’s portrayal of the meatpacking industry in his 1906 novel, The Jungle. Please use discretion in viewing it. If you’re squeamish type, bypass this video and view the alternative video furnished by the Humane Society that I’ve posted a little further down in my text.

Viewer discretion advised. Video contains graphic scenes that some may find disturbing.

Under such overcrowded conditions, it’s easy to see how quickly disease can spread through the entire flock. Apparently, this is what happened in a few Iowa egg factories.

USDA inspectors believe that rat dung infected the hens’ feed and the salmonella bacterium spread. Their ovaries became infected, which contaminated the eggs on the inside. When the eggs more consumed by humans, they got salmonellosis (literally, poisoning by salmonella bacteria).

Salmonella Is Rampant in the US

There are approximately 40,000 diagnosed cases of salmonellosis reported in the US every year. Symptoms include diarrhea, fever, and abdominal cramps which usually last 4 to 7 days. It’s easily mistaken for flu because illness develops 12 to 72 hours after infection, making it hard to pinpoint the time or source of food poisoning. Many milder cases are not reported at all, so the actual number of infections may be 30 times greater.
I was stunned to see the number of outbreaks of salmonella on the website of the Centers for Disease Control and Prevention. When I searched for how they are trying to improve food safety, they mentioned pasteurization and irradiation — but nothing about creating a more diverse and sustainable agriculture system.

Is the Coast Clear yet?

Yesterday’s newspapers carried full-page ads from America’s egg farmers assuring consumers that “eggs are safe to eat” and that all the “affected eggs” … “have been removed from store shelves.” Just in case they haven’t been, their ad reminded us that “thoroughly cooked means thoroughly safe.”
Yes, folks: Scramble and fry those breakfast eggs until they’re rubbery hard, just to be sure you won’t get sick. (To be super-safe, the FDA is proposing that all hens get vaccinated against salmonella. Yet another “something” in our food supply.)

It’s All about the Benjamins

Factory farmers maintain that these shameful practices are necessary to “keep food prices low for American families.” But the real reason is more likely about keeping profits high for producers.
As always, money rules. Optimal health (of consumers and the environment alike) rarely enter into the equation. Yes, US food is cheap — in every sense of the word.
But what about quality? Nutrition? Wholesomeness? Sustainability? Ecology? The topsoil? And the economic viability of the family farmer? Those aren’t qualities of agribusiness corporations care for.
You only need to crack open a factory egg and compare its yolk to one produced by a free-range hen to see what I’m talking about. The factory egg yolk has a pale yellow color and lies as flat as a pancake. The free-range yolk, on the other hand, is so vibrant it’s almost orange — and stands up like an orb. One egg contains more antibiotics; the other, more vitamins and nutrients.
Which would you rather eat? Which do you think would keep you healthier?

The High Price of Cheap Food

One dozen eggs now costs about $1.50 on average in most US supermarkets. Sounds like a bargain… until you add in the hidden price American consumers are paying in tax dollars going to egg producers as agricultural subsidies.
In their wildly popular book, Animal, Vegetable, Miracle, authors Camille Kingsolver and Stephen L. Hopp estimates that the average American household pays $795 each in tax dollars to subsidize agribusiness. Suddenly organic produce doesn’t look so expensive!
You also have to consider the harder-to-calculate medical and healthcare costs generated by a diet of such cheapened food — starring hormone-boosted beef and milk, pesticide-laden fruits and vegetables, PCB-contaminated farmed fish, and a mind-numbing variety of junk foods created from sugar, wheat, corn, soybeans and oilseeds (food which will receive 75% of $300 billion agricultural subsidies in this year’s Farm Bill).
Meanwhile, vegetables and fruits — and all organic food crops — will receive zilch.
And because 70% of those taxpayer-supported subsidies will go to the top 10% of the country’s agribusiness corporations, small family farmers are being forced off the land at a rate of one every 30 minutes.
This is neither economically-smart nor healthy for anyone (except agribusiness executives and their lobbyists in Washington). But that’s business as usual in corporate-run America.

The Times They Are a ‘Changing

It’s not all bad news, however. In 1999, the European Union outlawed battery cages. And voters in California, Arizona, and Florida have recently approved ballot measures to ban them. In Ohio, the second largest egg-producing state after Iowa, officials have agreed to eliminate the practice by 2015. (That just leaves 98% of the country’s eggs supply left to change.)
If such a proposal ever reaches the ballot in my state, I’ll be one of the first in line to vote it in. But I’ve all-but given up trying to fight the power of corporate lobbyists.
“In the end,” says the CDC website, “it is up to the consumer to demand a safe food supply; up to industry to produce it; up to researchers to develop better ways of doing so; and up to government to see that it happens, to make sure it works and to identify problems still in need of solutions.”
Pardon my cynicism. But: “Yeah, right.” See what happens when you “demand” safer food from the USDA.

I Found a Better Way to Get My Voice Heard

I haven’t (knowingly) eaten a factory egg in a long, long time because I don’t want to support this kind of cruelty or second-rate product. I prefer to give my egg money to local farmers who let their hens run free in the pasture where they can peck on grass, wild greens, bugs and worms.
If you don’t like CAFO practices any more than I do, let’s vote together with our dollars. Let’s boycott factory eggs, while purchasing the pasture-raised kind. Sooner or later, the egg industry will get the message and change their ways.
Mainstream America is (slowly) learning the hard way about the true value of a wholesome, healthful, and sustainable food supply. I wonder how many more crises like this egg recall it will take to wake everyone up?

It’s Time to Stand Together

Consider how much has been taken from us in so little time: We’ve lost personal liberties … economic independence … freedom of choice in the marketplace … citizen influence on government … and a real say in public policies. We absolutely have to draw a line in the sand when it comes to our food supply.
We need to stand together as health-loving citizen-consumers and vote with our dollars. We must support the dedicated farmers and growers on the organic frontline who are staking their financial lives on producing pure, wholesome food for all of us.
I promised you a milder video — and here it is, from the Humane Society and narrated by David Kirby, author of the excellent book, Animal Factory. There are a few disturbing scenes in this video, too. (How can these disgusting conditions be portrayed without showing the truth?) So, again I urge you to use discretion before viewing.

Viewer discretion advised. Video contains graphic scenes that some may find disturbing.

This is a controversial issue that will generate lots of commentary and debate. And I certainly hope so. Every side of the argument needs to be heard so readers can make informed decisions. Democracy starts here. Where do you stand?

^ Mr. Healthy's blog entry ends here. ^

Friends, I am NOT a tree hugger nor am I an animal rights activist. I believe PETA stands for People Eating Tasty Animals. My mother was a farm girl in her youth and has told me countless time about how the rooster or hen would meet its end for Sunday dinner. I believe these videos show what typically happens in a factory farm environment. Without beating around the bush, it's just wrong. I understand that Amish free range chicken farms are not capable of meeting the combined needs of Colonel Sanders, Browns, Popeyes and Harold's let alone the rest of the country's poultry needs. I am also aware that when an animal is killed there may be some involuntary muscular actions that take place perhaps even giving the impression that the beast is still alive or suffering. These are some of the issues that we as a society need to "cowboy up" and face. We do have a responsibility to ourselves, let alone future generations, to insure that our food source is clean and healthy. The attitude that we can just let these animals wallow in and eat their own filth and remains is what is frightening. Is this not how we learned that diseases start and are spread? When did we start getting our food from a petri dish or garbage dumpster?

Why do We Do it? With apologies to Jack Webb and Dr. Seuss...

noreply@blogger.com (Big_Aengus) — Thu, 26 Aug 2010 15:55:00 +0000

The place, Anytown, U.S.A. The great American city or the picturesque small town. It’s late at night and the usual suspects have been brought in for questioning. This time, we know who did it… The victim never knew what hit ‘im. It wasn’t revenge, they had never met before and revenge is a dish best served cold… The patron got his number hot... right off the line. Me? I just had two stale doughnuts and a cold cup a joe. I wear a badge.

(Fade in from black.) The detective is questioning his suspect under a hot lamp. Smoke wafts around the face of the fatigued subject. “Why do you cook? Or bake? Oh what ever ya did!!! We got ya dead to rights… Your prints were all over the mis en place. Yeah… big greazy thumb prints, just like on the stoneware plates at the Eats diner!” We got the evidence and witnesses that saw ya do it... It was almost the perfect dinner service, but just for the record we don’t have a motive see?! “ The suspect leans back in his chair and smiles and wipes his brow with a small towel. “Ha! You wouldn’t understand it if I did tell you. You’ll never get it copper!”

“What was it?” “ The money?” The prestige of your name in lights or on the menu?” “Maybe the casual liaison in the walk-in cooler?” “What?!“ The detective snarls in response to the growing smirk on his prisoners face, gets up and slams his chair into the table. He signals for the door to be unlocked and swaggers off to start interrogating another suspect. The man in chef’s whites was right. Now he's free to go and he starts his early AM walk home down a dark damp alley. Will any of us ever really know?

What is it that draws us into food as an avocation or even vocation? Why is it that we, like so many others, do not see food as merely a mundane means to an end? Why are we so interested in perfecting techniques? Whether it’s making pancakes or an omelet for breakfast or grilling a steak for dinner, why do we strive so hard to make perfect food?

Just the facts, man… Just the facts…

The deck is stacked against us! In June of 2008, The U.S. Department of Agriculture (Economic Research Service) reported that 48.9% of all “Food Dollars” (Monies spent on food) were spent away from home. This represents the largest percentage on record.

We are often pressed to spend more time;

(Advertising) Shopping at various stores (“While you’re here at the mall, grab a quick bite at the our Food Court!”)
Pursuing our jobs for the almighty Dollar
Involved in extracurricular activities.

All of which leave us with the belief that there is less time for meal preparation, which opens the door to mediocre food and nutrition while at the same time it undermines our cooking skills as a nation. As people rely more on Brown and Serve meats, boil in bag vegetables and microwave cuisine, the less comfortable they are with making a simple loaf of bread, a pie, how to select fresh produce or how to roast a chicken.

These are reasons, good or bad, as to why people tend to eat out or purchase food products that let people trade off quality for time and alleged convenience, but that’s not the question… Why do you choose the road less taken? Why do YOU go to culinary school, want to open a café/restaurant/bakery/sandwich shop?

It can’t be because of the cushy, easy job.

It is mostly a strenuous job with a lot of running, climbing up and down stairs, bending and lifting, where you are on your feet most of the time, in an uncomfortably hot or chilled environment. Even if you are careful, you are subject to numerous burns and cuts.

It can’t be the hours.

Most bakeries and restaurants need to have staff on hand early. Early risers are needed to set up for the day, receive, inventory and prep new provisions, work on mis-en-plac or just plain start of service (remember “It’s time to make the doughnuts”?) Unless you are breakfast hours only, chances are you will be working late. Equipment must be taken apart and cleaned, grease traps emptied, fry vats emptied, cleaned and filtered. And just like instructions on a bottle of shampoo, rinse and repeat! Next thing to remember is all of those holidays that you want to hang out with your friends, significant other, your ex, your kids, mom, dad, sis, bro, homies... your workin! Yup, thats right... no rest for the wicked.

It can’t be the money.

Unless you are the executive celebrity chef, with a line of cookware, cook books, videos and TV shows you are not going to be filthy rich. Recall that most bakers, chefs and cooks DO NOT work in Michelin 1 star (and up) establishments (as of this writing, there are only 81 three star restaurants in the world) . You may be comfortable, but most probably not a member of Forbes List. Food for thought: at the point that you are spending more time in the board room than in the kitchen are you still a chef? At what point do you cash in your chips for a place of your own?

It can’t be the fame.

Chef Graham Elliot Bowles

As with the issue of remuneration, most bakers/chefs/cooks live in relative obscurity. Sure, if you are regularly featured on the local cable channel or on the ten o’clock nightly news as someone you should know some folks may ask for your autograph. I don’t see Grant Achatz , Rick BaylessMasterChef, I'm sure the lure limelight was a draw for some of the contestants. For the shows that are not in their first season, can anyone remember the name of the winning chef? Ho about for the year before that?

Could it be…

Anthony Bourdain helped popularize the notion of romantic/sexual dalliances in the kitchen in his book and TV series Kitchen Confidential. Albeit titillating for the reader/viewer, consider the rise in workplace sexual harassment suits. How about law suits and punitive fines for health/sanitation code violations? All of this can be triggered by a single jealous employee, jilted lover, angry spouse or even some imaginative patron if they suspect contamination by someone’s genetic material. Bad press alone from such an incident could severely cripple or close down an establishment permanently. It is not difficult to see why food service management deals with these offences with swift on the spot justice Alla Donald Trump ("You're FIRED!") The termination of all parties involved is also the remedy for helping one’s self to the apparent bounty of the pantry or meat locker. So having access to “free” high quality food stuff is probably not the answer either.

The detective stood puzzling and puzzling:
"How could it be so? It came without ribbons! It came without tags!"
"It came without packages, boxes or bags!"

And he puzzled for hours, `till his puzzler was sore.

Then the gumshoe thought of something he hadn't before!

"Maybe good food," he thought, "doesn't come from a store."
"Maybe great food...perhaps...means a little bit more!"

It is difficult to make the claim that the prices in a fine dining establishment are a bit steep if we are unwilling to select the proper ingredients, prep them, cook them and clean up all the mess our selves. To keep the appropriate ingredients or wines on hand at all times is also a significant task. I personally can not afford to take my family to eat at a Michelin 3 star, so I hone my own skills to create meals that I believe would rival or surpass those found at one. Many may argue my ability in succeeding, but the "Ooooo"'s, "Ahhh"'s and smiles on their faces let me know I am on the right track.

We are not alone in this struggle. All of the people involved in the food chain need to be at the table as well. The Rancher needs to provide us with livestock that is robust, healthy and sustainable. The Farmer needs to do the same with his crops. The people in between the producers and the cooks, need to take pride in butchering, harvesting, shipping and marketing these commodities with care and the understanding that what feeds us, feeds them. Garbage in means garbage out. Finally, with food prepared and cooked with much consideration, thoughtfulness and dare we say love(?) to the apex of perfection it can still be ruined in the 30 feet from the "Pass" to your table. Thomas Keller of the French Laundry once watched one of his staff, through his carelessness, drop an oyster to the floor, where the shell shattered, spilling its precious contents onto the floor as well. Keller took the person aside and explained to him that what he had witnessed was so tragic. The worker was not quite up to speed with what was being told to him. Keller continued to explain that this creature had survived in the wild for several years against predators, hostile environment, man made threats, disease. It's purpose in life was to be consumed by some enthusiastic patron of this restaurant, and now through the careless acts of a single person, its destiny would never be fulfilled. Its entire existence was wasted.

I propose that we all cook for a number of reasons, each of us with a combination of reasons that only true artisans can understand. I suggest we have a need to feed and nurture others. To make them smile, and groan with fulfillment, which in turn makes us happy. For those of us that do it for a living, bringing culinary happiness to others, must be a moral imperative. If this is not kept in mind while producing food for the masses, I fear the cook has lost its soul. They become nothing more than an automaton shoveling out stuff, without care, without flavor, without the intangible stuff, Joy de vivre.

Throw More Shrimp on the Barbie... If it catches fire, don't eat it!

noreply@blogger.com (Big_Aengus) — Mon, 16 Aug 2010 18:27:00 +0000

This morning on my way into work, I heard the news on WLS-AM (Don Wade and Roma show), that it is the opening day of shrimp Gulf Shrimp season in Louisiana. An uncertain time for those beleaguered folks who make a living along the Gulf coast. The problem of course is whether their catch will be tainted by the millions of gallons of crude oil that leaked into the waters via the BP Deep Horizon fiasco.

What struck me however, were some comments made by the hosts, which appear to reflect America as a whole. The first comment of interest was along the lines of “If the shrimp are bad, just get them from somewhere else…” This strikes me as troubling because the Gulf of Mexico represents a significant resource of “Wild Shrimp”. Wild shrimp are free of hormones and antibiotics associated with imported pond raised shrimp from South East Asia and other unregulated 3^rd world countries. The next time you are in your grocers frozen seafood section, take a close look at the bag of plain frozen shrimp. It should tell you the country or area of origin.

The second comment was that “Shrimp is high in cholesterol.” This is a myth, proven by researchers at the Rockefeller University in New York over 10 years ago. In their study, the university put volunteers on a diet of 11 oz. of shrimp per day (More than twice the recommended amount of cholesterol) and the volunteers experienced no ill effects on their cholesterol levels and actually saw a 13% drop in triglyceride levels. The American Heart Association has acknowledged that shrimp has been wrongly accused but many people, including physicians still believe in this myth.

Vegans… Think this only applies to those carnivores? Well my Garden Gourmets, where does your garlic come from? One of the largest garlic producing regions in the United States is California, home of the Gilroy Garlic Festival. In 2006 the U.S. demand for garlic was 2.6 pounds per capita (USDA figures). We are the 4^th largest garlic producing nation on the planet behind China, India and the Republic of Korea. Yet when you purchase garlic at your local store you will find that it is produce from China! It turns out that the United States exports a significant amount of OUR garlic harvest to Canada and Mexico! We are the world’s largest importer of garlic, despite the fact that the U.S. has imposed a 377% import duty against Chinese garlic imports (Imposed in 1994- according to Agricultural Issues Center, University of California). Now watch the price of garlic… Because of a shortage in China, garlic, Indian onion and various herbs and spice prices have already doubled in the Middle East, where demand is high going into their religious celebration of Ramadan. India is exposing their garlic crop to what they claim is low dose gamma radiation according to Heilongjiang Academy of Agricultural Sciences. In an age where the consumer is afraid of any type of radiation coming near their eggs or pork to kill Salmonella or E.Coli bacteria, does this really sound good to you?

There are regular reports of tainted foods coming into our country from foreign sources. In 2007, there were 107 food imports from China alone that were detained by the Food and Drug administration, along with 1,000 more tainted dietary supplements, cosmetics and counterfeit medicines. A year later, in 2008 Chinese melamine contaminated baby formula poisoned hundreds of thousands and killed 6 in China. Is this what you really want to feed your baby? Is this what you want to be eating?

The larger problem that I’d like to address here is that we as Americans need to understand and know more about where our food is coming from and why! The more we think of that squealing little suckling pig as cute little Wilbur, or a side of beef as peaceful Ferdinand the Bull, only exacerbates the problem. Children need to know where milk and other dairy products come from, that eggs do not just appear in the refrigerated section of the grocery store. It's not a pet, it's whats for diner. It doesn’t matter if you’re a Vegan or not. It doesn’t matter if you never eat seafood. If you eat (and unless you’re dying you are) you should be thinking about where your next meal is coming from.With the amount of money paid to migrant (possibly illegal alien) farm laborers, what is the likelihood of them observing sanitation guidelines should a "need" arise while picking peppers or your "triple Washed" Spinach? Perhaps you don’t care that the milk your kids are drinking also contains traces of Bovine Growth Hormones (BGH). That’s fine, but you need to be aware that it IS out there. Be skeptical about anecdotal comments heard on the media. Do a little research. When you stop at a farm stand, talk to the farmers. Ask them about the crops. You may not get the straight dope about what they’re selling you, but you just may learn something about concerns in the industry at the grass roots level.

I am not personally a huge fan of organic food. In my opinion, the bang for the buck just isn’t quite there. I need to be able to feed my crew regularly and the prices commanded by boutique produce farms and meat producers can be prohibitive. The last time I roasted a free range bird, it was small, tough and not any tastier than the turkey raised in a commercial feed lot. All of that for three times the price! I do try to support local markets and local sources. I also find it helpful to know a little bit about what I'm eating, it gives you something a little extra to talk about around the dinner table. So once again, if you can produce all of your own safe, healthy food, Great! More power to you! If you enjoy eating chemical laden, genetically engineered, slightly radio active, glowing food, again- my blessings. Just be an informed diner.

KISS - Keep It Simple Stupid!

noreply@blogger.com (Big_Aengus) — Wed, 11 Aug 2010 15:52:00 +0000

Scotland's poet laureate, Robert Burns once wrote; "The best-laid schemes o' mice an' men

Baby Madison with her happy new mom and dad.

Gang aft agley...". In more contemporary language, The best, most carefully made plains,often go bad. I experienced this phenomenon this weekend, as we sortied off to Dayton Ohio. My daughter and son-in-law were about to experience the rigors of labour (in the child baring sense.) If this event was to take place in the early or middle part of a week, I was not even going to try to coordinate the logistics needed to undertake the journey. But, as fate would have it, Thursday evening we got the call that she was going into labour. I soon found that bending with this tumultuous whirlwind was going to be much easier than fighting it. I started packing up a few quick essentials. Clothes took a whole minute and a half. Finding a room was farcical! During a major international event such as the Dayton airshow, an event so massive it takes over an international airport, rooms are abundant and affordable! If however you need a room at the beginning of the dog days of summer in North Dayton my friend, be prepared to surrender your soul and that of your first borne and your grand children too! Well, the solution to this, has turned out to be staying at my Son-in-law and daughters home. Not my idea of the optimum solution, but that's a story for another blog.
O.K.- Now what can I find to do so I'm not waiting around in a hospital waiting room for 3 days? Why I'll find something to cook of course! When Daughter and baby come home, they will be exhausted, and will have plenty of visitors, no doubt by the size of my son-in-laws family. So we went to work getting some pork to marinade for a nice bit of BBQ. I thought of Daniel Burnham's statement "Make no little plans..." (you see where this is heading don't you?) as we prepared for creating a feast! Next we bagged up some good yeast (I may want to make some bread or cinnamon rolls) and made another bag with ingredients for making pancake batter. Local produce and other ingredients could be purchased on site. Most of Friday was spent in travel and culminating at the Miami Valley Hospital, where my first grandchild was born (Madison Marie, 5:40 PM 21.5" 7 lb 12oz) After a visit befitting of doting grandparents, we started to head back to where we would be spending the next few nights. On the way we stopped at a grocery to pick up the remaining items to complete the celebratory feast.

Saturday morning there is a moment of discovery, that I am not the only one planning a culinary coup... Queen Carbonara, High Priestess of the Burnt Fond (AKA Grandma) has designs on the galley as well. She has apparently been planning for this event longer than I have. Amassed in the back of the van in some well concealed boxes lie the ingredients for not one but a number of Pistachio and Rum cakes. The divine comedy ensued. "That's butter?!" "Where's the mixer?" "I gave her one a few months back!" "So! That's what happened to my good bundt pan! " These delays cause a radical change in the menu plan.

As the opening for this episode implies, NOTHING goes smoothly... Saturday morning also brought a phone call stating that precious Madison was having problems. She suddenly turned blue! In a nut shell, this happens when infants are not getting enough Oxygen into the blood. In response to this, nurses were able to pink her back up by asperating 50 CCs of fluid from her lungs (thats about 3 1/2 tablespoons for you cooks out there). A very aggressive neonatologist and staff placed her in the Neo-Natal-Intensive-Care-Unit (NICU) where she will be given antibiotics and round the clock care for the next several days.

Well, there went Saturday evenings dinner plans out the window, as Madisons parents found it difficult to leave her side. "Not to worry!" I thought, "We'll just reschedule everything for Sunday evening!" So, there is hope!

Sunday rolls around and a nice bowl of dough is lysing in the warm kitchen. Bacon is cooked, mushrooms are sliced. Spinach is being cleaned and a Sweet-Hot Mustard vinaigrette is being made. New potatoes have been cleaned, par boiled and halved on a baking sheet and drizzled with a homemade Italian dressing, ready to be tossed under the broiler and browned ala minute. The pork is skewered and the charcoal chimney is loaded and awaiting to be lit. The bread gets turned onto a parchment paper covered baking sheet and is slid into the oven.

We get the phone call that daughter and son-in-law are leaving the hospital, coming home to get cleaned up and get fresh clothes, then return to the hospital. Baby needs to stay in the hospital for at least one more day. "Quick! Light the charcoal!" The idea now, is that they could eat and we'd feed every one else later. Well it turns out that they ate, packed some more up for later at the hospital. We discovered that the other people we expected would not be available. So, we made up a couple of nice plates for the neighbors who have been helping keep an eye on things while the kids were away.

A number of cakes were delivered to the various hospital nursing teams that cared for my daughter and granddaughter while the leftovers from dinner were wrapped and put away. So ends the dinner that almost wasn't.

The moral of this tale?

Point # 1. If you want to cook away from your home kitchen, keep it extra simple, because nothing will be! The water will taste different, the oven and stove won't work quite the same and common everyday utensils, tools or ingredients may become extravagant luxuries. So, until you know the lay of the land, keep your expectations and plans at basic levels. Another reason to keep it simple is that it is possible to over do things. The weather in Dayton was a humid 90 degrees! Not the type of conditions for a huge repast. Having to re plan the menu and schedule a few times gave us plenty of time to rethink the amount of food to prepare.

Point # 2 is to try not to plan stuff like this when you are involved at an emotional level. Do it ahead of time like my Mrs. did. She had most of her pans and ingredients stashed away ahead of time. Her only other dilemma was dealing with the new demands of a new granddaughter, a daughter who is has just traded a hormonal roller-coaster ride for an emotional one and one crabby obnoxious chef wanna-be husband trying to micro manage every little detail. I used the dinner as a coping method for having to deal with driving for 5 hours, not getting any sleep, staying in my son-in-laws beautiful home and otherwise dealing with the stresses of all that is involved with becoming a grandparent at 49.

Point # 3 is communication. A great deal of frustration could have been avoided if the Mrs. and I had only revealed our own ideas and plans to each other in greater detail. 1 or 2 cakes? Fine, but 6 or 7? It doesn't sound like much, but in a cramped space (both work and baking) and with limited numbers of utensils, it really was work.

Point # 4. When it comes to your kids and grand kids, go ahead... "Make no little plans...". They're worth it!

So what is Slow Food?

noreply@blogger.com (Big_Aengus) — Tue, 03 Aug 2010 15:53:00 +0000

Recently I’ve been asked “What is slow food? Additional time between ordering your food and the waiter bringing out?” Hmmm… could be. Basically it’s the idea that we will be healthier and happier by consuming foods that are fresher and less processed.

The Slow Food (SF) movement is multifaceted with many objectives within its mission, from forming seed banks to preserve heirloom varieties of vegetables to preserving and promoting local, traditional food products with their lore and preparation. The movement promotes educating citizens about the risks of fast foods, drawbacks of large scale agribusiness and factory farms, and the risks of monoculture and reliance on too few varieties.

By teaching gardening skills to people in all walks of life, (students, prisoners, inner-city groups) the SF movement attempts to improve appreciation, awareness and importance of locally grown produce. This is about the time I personally started to smirk… Sounds a little like social engineering doesn’t it? Maybe it is. Who cares? If the gang members were too busy nurturing there tomatoes, summer squash and zucchini, maybe a few less kids would be in the headlines after a drive by shooting. This is not pretending to be the end all of urban strife, just a positive, productive pass time, that has the ability to feed people.

In this cooks opinion however, all of movements published objectives need to be carefully examined. There’s no argument that it better for kids to be interested in growing a bigger pumpkin or who can grow the better crop of berries, than say score some crack or weed. So education is good thing. But lobbying against genetic engineering? Hey, I’m against creating Frankenswine, but isn’t selective breeding for a hog with more back and belly fat genetic engineering as well? Gregor Mendel discovered the fundamentals of plant hybridization around 1860. Until the turn of the 20^th century, American farmers raised and treated corn the same way the Indians did before the colonists landed and their yield was about 20 bushels per acre. Today, in a “Good” year, yields can be expected to exceed 200 bushels per acre. Hybridized corn has a stronger root system and can get by with a fraction of the water its ancestors required to survive a drought and is resistant to more pests. Isn’t this a genetically engineered product? In a hungry world with a growing population this should be a no brainer. Is this what SL movement would want to ban?

After reviewing the SF website, some will argue that Slow Food USA is just another leftist political lobbying organization strictly in the business of promoting themselves. Personally, I would likely agree, however this does NOT invalidate all of the ideas they bring to the table. There may be some holes in some of their objectives, chinks in the armor you might say, but careful scrutiny of what we are doing in the food chain now is certainly called for. With the increasing number of discoveries of contaminated food from China, we should recognize the need to be more self sufficient on locally grown food stuffs. We as a society need to get closer to and understand where our food comes from and what is also packaged with it.

Theo Albrecht, we hardly knew yee...

noreply@blogger.com (Big_Aengus) — Wed, 28 Jul 2010 18:08:00 +0000

The foodie universe today mourns the loss of Theo Albrecht, Germany's 3rd richest man and 31st richest man on the planet (Forbes magazine reported in 2010 that Theo Albrecht's fortune tops $16 billion.) More reclusive and secretive than a Yeti, their last photo appeared in 1980, according to Der Spiegel magazine, Mr. Albrecht and his brother Karl made their fortune when they took over their parents' grocery store and turned it into the international Aldi chain (Aldi's- short for "Albrecht Discount"), with 8,210 stores world wide.

While Aldi's stores specialize in selling inexpensive brand staple groceries at no-frills brick and mortar locations, Mr. Albrecht held title to a more exotic holding, Trader Joe's. Trader Joe's is known to many in the wine trade as the exclusive retailer of Charles Shaw wine, popularly known as Two Buck Chuck, as well as providing a wide selection of exotic and gourmet foods.

Mr. Albrecht acquired the chain in 1979 and since then, he has been very busy indeed.

A Business Week article about the store noted that, between 1990 and 2001, the chain quintupled the store number and increased its profits by ten times.
Supermarket News estimates that Trader Joe's total sales for 2009 were $8 billion, which gave it a ranking of No. 21 on the list of "SN's Top 75 Retailers for 2010."
The May 2009 issue of Consumer Reports ranked Trader Joe's the second-best supermarket chain in the nation, after Wegmans.
In June 2009 MSN Money released its third annual Customer Service Hall of Fame survey results. Trader Joe's ranks second in customer service.
Ethisphere Magazine named Trader Joe's one of the most ethical companies in the United States in 2008, 2009, and 2010.

Trader Joe's has also been at the forefront of working for a clean environment by offering various incentives for recycling, has pledged (November 2001) to drop all genetically modified food from its product line and is an active participant in the Monterey Bay Aquarium Seafood Watch program to inform its purchasing decisions regarding sustainable seafood and to offer only sustainable seafood in stores by December 31, 2012.

Thank you Theo.

Hot Dog, Summer in the City...

noreply@blogger.com (Big_Aengus) — Tue, 27 Jul 2010 19:54:00 +0000

It’s a warm Monday at the end of July in downtown Chicago. The Loop. Traffic. Road Construction. Production crews for the next Transformers movie are also contributing to the general chaos and discord of traffic flow. It’s late in the afternoon, and everyone is hungry. As we accelerate through an intersection, trying to avoid the sinister red-light cams and hoping to beat getting a ticket, a thought comes to mind about a Chicago area “Dog House” that’s been receiving a lot of press recently. Hot Doug's, 3324 North California, Chicago, IL, The ONLY Chicago entry to Anthony Bourdains list of 13 place you must eat at before you die.
Charlie Trotter, Grant Achatz and sorry to say Rick Bayless, move over, Doug Sohn is in town!

This is the line inside Hot Doug's;

This is the line waiting to wait in the line inside of Hot Doug's*;

(* This photo is from a different web site- www.cheftalk.com/forum contributed by MuskyHopeful, as my camera allowed me to somehow erase MY picture... In any case the line length remains the same.)

This is not your typical corner hot dog vendor my friend, hot dogs (sausages), fries, and drinks are all they sell. Cash Only, so hit up that ATM before you stop. The line starts at the back of the building and moves slowly along. Our time in line was about 35 minutes. Few times before have I seen such a sight; Once or twice in history classes while viewing the bread and soup lines of the great depression. Again on any given trip to New Orleans (Pre-Katrina). Once in a Sienfeld episode as people filed into a NY kitchen to purchase soup. Now I know people are going to say, "That's nothing! I waited in line for hours to get into the Walnut Room at Fields (Sorry! Macy's)" or similar stories about getting into Frontera Grill for the chili rellenos. But these are people too flighty to make a reservation, typically visiting during a holiday season along with thousands of other nostalgia driven tourists. During our time in line we met a young couple from Cleveland Ohio, stopping on their way home from a trip to Milwaukee. I had to ask if the young man was a fellow foodie. He said although he was not, he had seen the programs touting the delights of Hot Doug's. More interested in finding a way around Chicago's infamous rush hour traffic jam, he politely deflected food based conversation in favor of the benefits of taking I-90 over I-94.

Once inside and at the counter, you meet the man, Doug Sohn. The man that gave up his normal life of a regular 9 to 5, with a reasonable steady income and health benefits, so that he could provide his friends, nay, the City, with a truly decent and reliable hot dog. He calmly greets you, takes your order and makes suggestions as to how you may want to embellish your modest feast even more. Next, he asks for a name so that you can be called when your food is ready. Once the order is completed, he sends it back to be filled by his ever moving staff. If you happen to be eating "in", he invites you to grab a table, and your food will be delivered. Within a couple of minutes after filling our bottomless sodas, a waitress calls out our name and we wave. As she brings our items to the table she introduces each one to us so there is no mistake as to who gets what.

Today, we verified the Chicago Hot Dog standard as well as sampled a few of the more exotic variants of this landmark stand. Our other sandwiches included The Keira Knightley (formerly the Jennifer Garner and the Britney Spears) Fire Dog, The Elvis Polish Sausage, Jack Daniels and Fennel Pork Sausage with Bacon-Garlic Mayonnaise and Vintage Van Gogh Cheese, Teriyaki and Mandarin Orange Chicken Sausage with Spicy Peanut Sauce, Caraway Havarti Cheese and Toasted Coconut and finally Foie Gras and Sauternes Duck Sausage with Truffle Aioli, Foie Gras Mousse and Fleur de Sel.

Foie Gras Dog

My 13 year old did not especially care for the Chicago Dog, but hey... he's been living in Ohio for the last month, I'll cut him some slack, but my wife said it was a very good Chicago dog. Why didn't I try the Chicago dog? Because I dared not wreck my palate until I had tasted the Mount Everest of hot dogs! I was biting into the infamous Foie dog! A delightfully mild, tender, juicy duck sausage, delicately seasoned with a splash of a Sauterne, a French dessert wine. The sausage sits in it's roll with a tasty slather of truffle aioli, and topped with crumbled foie gras. This is the dog that made new headlines in 2006 when idiot members of the Chicago City Council (possibly under the direction of Charlie Trotter and Alderman Moore) created a ban on the sale of Foie Gras in Chicago. During this time period, Doug Sohn and several other restaurateurs debated the merits and rationale of such a ban, while they continued to sell foie gras product until it was repealed in May of 2008. The battle cost Sohn at least one fine of $250.00 and the confiscation of a 30 pound case of foie gras. Foodies wonder what other spoils were enjoyed at the party along with Doug's fatted goose livers.

Teriyaki Dog

Next up was a sampling of the teriyaki and mandarin orange chicken sausage dog, with it's spicy peanut butter satay, toasted coconut and caraway Havarti cheese. This was a bit unusual. The mouth feel of the juices from the warm sausage along with the taste and feel of the satay sauce was unique for me. Not bad or unpleasant, just different. Tasty.

Jack, Fennel & Pork sausage Dog

Finally, I tried the Jack Daniels and Fennel Pork sausage dog. This dog has become my favorite. As much as I like the exotic teriyaki and want to say "Yes, foie gras on all of my dogs from now on..." I can do with out. The Jack and fennel pork dog comes on a standard hot dog bug with a bacon-garlic aioli that has enough of a bite to it to blend well with the mildness of the sausage. The whole sausage is also covered under a small mound of shredded Vintage Van Gogh Cheese (what appears to taste like a hard, smoked Gouda cheese).

Don't care for what you see on the menu board? Ask Doug. I'm pretty sure he can get you what you really need.

There is a reason that a guy who travels all over the globe, getting paid to eat all types of stuff on TV would add Hot Doug's to his list of 13 places to eat at before you die list. I agree. I've eaten there. Try it. Life is short.

Never can say Goodbye...

noreply@blogger.com (Big_Aengus) — Sun, 25 Jul 2010 03:57:00 +0000

It's our last minutes in Dayton and my daughter has two more stops planned for us. The latter is a visit to a nice, tidy little farm stand in Englewood, to pick up some beautiful, ripe peaches before she runs us out of town.

The first stop however is The Culinary Company (Cross Pointe Center, 101 E Alex-Bell Road, Ste. 132 Centerville, OH 45459) This is a type of store that we sadly, no longer see the likes of in Chicago.

Inside we find an interesting hybrid of shopping, 1/4 high end bake-ware, kitchenware, pots, pans and knives, 1/4 cooking school, 1/4 microbrew beer store (I swear, you can't swing a dead cat around you without hitting someplace that sells designer beers!) and finally 1/4 corner deli and cafe. My first thoughts were not hopeful, something about a jack-of-all-trades and master of none sort of bon-mot. Yet, after talking to the staff, and looking around the store, I came to realize, these people were not jumping on the Gourmet Gravy Train looking for a payoff... These are food evangelists! Yes, they sell BBQ smokers that you may need to take out a second mortgage to afford, but why compete with Lowes, Home Depot, Menards, Sams Club, Walmart or Target where you can find a perfectly serviceable Brinkman or Weber product, at unbeatable prices?

If they can get a couple demo units for the showroom and a few deep pocketed yuppies need to have it to further their careers, what's wrong with that? If they can't be bothered to toss another handful of wood chips onto the coals what do I care?

The next item that caught my eye was the C.I.A. pan display. Now, I am what you may call, a bit of a pan snob. I want all stainless steel. I want the handle to be solidly attached to the pot/pan with solid rivets the size of my finger. I know how to cook. I know how to preheat a pan and I know to lube it with fat. My loving spouse however (The artist formerly known as Her Majesty, Queen Carbonara, High Priestess of the Burnt Fond) insists on a small collection of non-stick pans. After several recent (and I might add pricey) purchases however she quickly grew unsatisfied with the durability of the afore mentioned pans. The Culinary Company happened to have on display and in stock a relatively new line of cookware. As the woman explained how this pan's coating was so tough, you can gouge it with a fork and run it through a commercial dish washer without hurting it. The secret behind this magic pan? A hard diamond coating. The brand- Swiss Diamond. The bait was that it was on sale. Then the words of the comedian Ron White floated through my head... " Diamonds... That'l shut her up... For now..." So we purchased one of these babies to try at home. As you can imagine, like purchasing tools or saw blades that use industrial diamonds, they are a bit pricier than my Emeril Lagasse Pan set that I bought on special from Bed Bath & Beyond. So now we're both happy! She has a non-stick pan that she trusts is nearly indestructible, and I am more comfortable in knowing that the pan that comes down on the back of my skull when I'm asleep, will do a proper job and not leave me a vegetable. eh-hem...

The deli caters all sorts of affairs and luncheons, while the cooking school gives classes at least every Saturday. The bake-ware section held a fine selection of tools and utensils, including a number of Kitchen Aide mixer accessories and some beautiful Willow proofing baskets.

But what this shop really had, in spades, was that Mom & Pop store feel. If you had a question, no matter how embarrassed or stupid you felt asking it, it would never be met by derision, but by a knowing, understanding person that can point out the flaws in the scheme or correct a technique. They've been there and likely done that. It's the type of place that will stand behind you. Mom & Pop stores can't compete with the big chain store or discount outlets, just like farm stands can't compete with the supermarkets. If the "Slow food" and "Eat local" movements are going to improve our diets and eating habits, surely we need to keep stores like this around to keep us happy as well.

noreply@blogger.com (Big_Aengus) — Wed, 21 Jul 2010 16:34:00 +0000

Crepe Boheme, 600 E 2nd Street, Dayton, Ohio

Tucked quietly away, in a tiny alcove, within the 2nd Street Market, lies Crepe Boheme, an original French creperie featuring sweet and savory crepes.

Their menu includes, but is not limited to Classic Ham & Cheese Crepe (scrambled eggs optional), an Amazing Turkey Crepe (with Grapes, Walnuts & Cream Sauce), Salmon in White and Pink Coat Crepe, Crepe with Sweet Potatoes, Carrots & Raisins in a Creamy Sauce, Dessert Crepe with Nutella & Banana, Dessert Crepe Dulce de Leche Crepe (Caramel).

I enjoyed a delicious creation that included spinach, Prosciutto, Bleu cheese and Brie. If you are not distracted by the circus of activity going on around you, you can watch the ladies of booth perform their magic on the counter in front of you.

Location in the heart of the 2nd Street market gives the proprietors access to all of the fresh produce required for the day, and according to one chef, only about an hours prep work is required per day.

As mentioned earlier, the booth is quite small and only offers seating for 2 to 3 people, however you are only a few paces away from a common dining area, utilized by patrons of the other food vendors.

One thing to note, is that although crepes can be made reasonable quickly, they are made to order and they do take some time! The ladies working today took time to do the job right for the customers ahead of us as well as those after us. This is NOT fast food!

The Crepe Boheme is a great place to grab a light lunch on Thursdays, Fridays or Saturdays, but also for a great breakfast on Saturday morning.

The Dream may be alive... But is it really what we were looking for?

noreply@blogger.com (Big_Aengus) — Tue, 20 Jul 2010 23:00:00 +0000

Dreamy Weenie, 7700 Hoke Road, Clayton, Ohio

A fun little dawg house, located in a small strip mall in Englewood township, right off of I-70.

It's a small shop, and on our visit it was steamy and crowded with familys after a late Sunday mass, soccer and softball meets, Cub scouts, travelers and us food groupies. The furnishings just like the menu are simple and urbane. The walls are decorated with multicoloured graphitti, simple drawings and characatures, names and dates of people passing through as well as phone numbers promising intimate delights for hire. If you stop in, bring your markers and tag away!

An entire page of the menu is devoted to the various hot dog stylings; The Chicagoan, The New Yorker, The Conney Islander, The Pittsburgh, The Cincinnati and the Southern Slaw Dog to mention a common few. The true purpose here though is to find out if they are keeping the faith! Is it a true Chicago Hot Dog?!

On our visit front counter service was fast, friendly and smiling but orders through the kitchen were painfully slow.
As advertised our lunch was delivered in a steamy hot poppy seed bun. The bun was wrapped around a 100% pure BEEF, Vienna brand wiener. Packed in with the dog was yellow mustard, chopped onions, nuclear green pickle relish, a dill pickle spear, two small tomato wedges, and 3 sport peppers. I did not personally detect the flavor of celery salt, but my partner in crime claims she could taste it on hers just fine. We both agreed that the fries were mediocre at best as they were soggy, warm and unsalted.

The dogs were tasty and filling, but is it really a Chicago dog? A point no doubt philosophers will argue down through the millennia. One thing is certain however, Dreamy Dogs gives the diner the opportunity to fulfill almost all of their hot dog fantasies. Their list of toppings include; A-1 Sauce, Baked beans, Banana peppers, BBQ Sauce, Brown mustard, Chili, chip crumbs, Celery salt, Cinnamon, Creamy coleslaw, Dijon mustard, Dill Relish, Dry Slaw, Fries, Giardiniera, Green Relish, Green onions, Grilled onions, Grilled peppers, Gyro sauce, Honey mustard, Hot mustard, Hot relish, Hot sauce, Italian dressing, Jalapeños, Ketchup (using this on a hot dog, constitutes a crime in Chicago), Kraut, Lettuce, Lawry Seasoned salt, Maple syrup (?), Marinara, Mayo, Mustard, Nacho Cheese, Onion, Onion sauce, Pickle, Potato Salad, Powdered sugar, Pretzel salt, Provolone cheese, Ranch dressing, Salsa and Shredded Cheddar.

For those that can't get through the satire, the answer to the question is yes! If you're a Chicagoan, 4 to 5 hours from home and you really NEED a good hot dog... This place could be the answer to your prayers.
In the end, maybe a hot dog, is only what we make of it... Maple Syrup?!?

Behold! Valhalla!

noreply@blogger.com (Big_Aengus) — Tue, 20 Jul 2010 17:27:00 +0000

Jungle Jim's International Market, 5440 Dixie Highway, Fairfield, Ohio.
I was told that Jungle Jim's was an "Adventure Land" for foodies, that it was really big and that they carried just about anything in the way of food.

Ladies and gentlemen, we have been sorely mislead...

Yes friends, we have been lead down the garden path of understatement! Understatement so underscaled it would be like claiming Disney Land was nothing more than a small church carnival. This place is ^U!;@I{* ridiculously huge! This place is so big it makes a Whole Foods market, Trader Joes and Binny's Beverages, all combined into one location look like nothing more than a conveniece store at the local gas station. It truly deserves its own zip code.

As we enter the store, a sign over the door reads, "Ladies and Gentlemen, Start your carts...." (Abandon all hope and money yee foodies who enter here!) at the same time, a drag strip "Christmas tree" light starts its red countdown to a green light as you approach the door.

You have now entered the gourmet grocery Mecca!

Suppose for a moment you're not a foodie, gourmet, epicure or oenephile. You start in a section of the store that on the left side, contains several aisles that are for people that are just rushing in for things like a gallon of milk, laundry detergent, hygiene needs or the pharmacy. Heading down the road more traveled however leads you past a number of counters where you can pick up a cup of coffee or a quick snack before you shop (a word to the wise... consider these stops, you may need it later). After passing the snack bar, you'll find your self in the deli, with the largest selection of Boars-head products I've ever seen.

A separate olive bar that has 2 of it's own tenders.

A selection of cheeses from around the world. Not butter, eggs, milk, cream etc., just cheese! Whole, by the chunk, by the slice, by the bite. You have a question about a cheese, you'd like to sample one, just ask the nice lady behind the counter.

Around the corner is the beer, wine and spirits department. An impressive collection rivaling any of our large liquor outlets, with frequent tasting events, wine and beer making and appreciation classes. No doubt you've heard of Three Buck Chuck? Well J.Jim's carries Two Bill Jill!

Jones'in to satisfy your sweet-tooth? You can walk down the candy aisle and relive those cherished moments of childhood depravity that leads to tooth decay! Candy cigarettes, Fruit-Stripe, Teaberry, Clove and Blackjack gum, Rainbow Dots, an island of Pez candy in flavors I never knew they had... cola, sour watermelon, sour pineapple, sour grape, sour apple, cherry and raspberry. Pez dispensers, Collectable Pez dispensers... salt water taffy...

The meat department has about everything. I started by looking for pork products, and found the whole hog, literally and figuratively. Head, the standard cuts, trotters,tail, offal. The same could be found for lamb. At the time I was so overwhelmed, I didn't bother to look for all the parts for beef, but you could get chicken feet, gizzards, etc.

The bakery counter is a sight to behold. Several cooler display cases filled with beautiful cakes, ready to have names and celebratory salutations scrawled on them by eager staff waiting nearby with icing and gels. Pies, tarts, coffee and cheese cakes, whole or by the slice await the command to follow you home for family and friends or just your self. Beautiful fresh made breads both plain and artisan loaves, were stacked on racks awaiting selection.

The produce section was the size of a gymnasium, with the full gamut of exotic produce like raw peanuts, Lychee's and Durian, and can be purchased by the piece, the pound, the case or boat load.

The seafood counter is immense. The fish mongers station sits under a full sized model of the S.S. Minnow and dock. Next to the freezer area there are several tanks holding live Lobster, Rainbow Trout, Catfish, Tilapia, Perch and Walleye.

The kitchenwares section is a lot like the kitchenware section of a Bed Bath and Beyond store... on steroids! All sorts of beautiful, high-end cutlery and pots and pans. They even carry a full line of Culinary Institute of America tools, pots and pans.

Now the sections of this metropolis of food stuffs mentioned thus far have all been around the periphery. Moving across the core or inner circle of store reveals aisle after aisle of packaged food (boxes, bags, bottles and cans) items from around the globe. The Asian section is broken down into several aisles such as Chinese, Indonesia, Japanese, Korean, Malaysian, Mongolian, Philippine, Thai and Vietnamese. Most nations of Europe had at least two aisles to themselves while Great Britain and Ireland had 4 or 5. Countries of South America, the middle East and Africa have plenty of nations and products to form many aisles as well. The U.S.A. was nicely represented as well with several aisles of our own, sporting American products such as Amish noodles, hot sauces, various types of peanut butter and Root beer.

I can't say much about the prices, as they are what they are. Some items were on special and represented an incredible bargain (Great Lakes Brewing company 4 pack of Blackout Stout normally priced around $10.00 on sale for $4.00) while other items were marked easily 10% to 15% higher than other local retail outlets (Swiss Diamond pans $147.00 vs. $120.00 at the Culinary Company). In the end, the issue always becomes what are you comfortable paying for and what do you really need.

In conclusion, I would highly recommend a stop at Jungle Jim's for anyone interested in food, the food biz or if you just like to eat. Bring some extra cash, because you'll never know what treasures you might find. I wish Chicago had a place like this... alas, nothing comes close.

Go on and Play That Funky Music Ohio Boy!

noreply@blogger.com (Big_Aengus) — Sat, 17 Jul 2010 05:08:00 +0000

So it's a little after 7:00pm in beautiful down town Dayton, what do you do? Well, if it's this Thursday evening, you could have gone to the Riverscape Metropark and listened to the sounds of Tom Daugherty and his Swinging Sounds Orchestra, playing hits from the 30's, 40's and 50's.

Now, what do you do after listening to a young Sinatra impersonator? Why head up town to Boston's Bistro & Pub of course!

Founded in 1927 by the Bostyan family, Boston's is a brew pub (bar) with a variety of over a hundred types of bottled beer and about a dozen more on a "rotating" tap (3 or 4 constant labels with the balance changing every couple of weeks). The real jewel in the crown called Boston's is the selection of artisanal "pizzas". These are not Chicago style nor New York slices. They start as knots of dough, pressed into a flat crust by the nimble palms of the chef.

We tried the Magyar Kolbasz pizza (Special smoked Hungarian Kolbasz sausage, house pizza sauce with horseradish, Hungarian peppers and onions, and smoked provolone) and the Bold BBQ Chicken pizza (Hungarian paprika Chicken, Smokey bacon, spicy sausage and smoked provolone cheese). The 2 small pizzas easily served 5 people and since they were cut into tiny pieces, they are easy to share with a crowd. They were delicious, but very highly seasoned, so can easily aide in driving up a bar bill.

Sorry friends, but pictures will be placed with this post at a later date.

Vas is das?

noreply@blogger.com (Big_Aengus) — Fri, 16 Jul 2010 05:01:00 +0000

The Amber Rose, 1400 Valley, Dayton, Ohio.
Our son-in-law
Adam, celebrating the successful end of a long, bitter legal battle, took us for dinner to Dayton's Amber Rose. A restaurant serving home cooked, Eastern european fare. Housed in a beautifully restored home located in the heart of Old North Dayton, where many immigrant Europeans settled after World War I.

We started with some home made rye/pumpernickel bread, it's dark and light doughs wraped together creating a pinwheel design on the slices. The warm bread was served with butter and Bierkäse (beer cheese) a sort of cheddar/horse radish spread. Sharp, cheddary, spicy but not too pungent. My next course was fresh water turtle soup... Was it real, or only the mock? Only the chef and Frank would know for certain. It's very similar to Manhattan clam chowder.

Next was Hunter Schnitzel, a pounded flat pork cutlet, coated with crushed pretzel and fried till crispy Served with miniature potato pancakes.

I also sampled some very delicious sauerbraten, with a rich brown gravy, some home made spaetzle (which seemed just a little dry, but that may be the local custom...) and some Lithuanian cabbage rolls. These were really tasty! The accompanying sauce was much lighter and a touch sweeter than the hearty sauces served with these items back in Little Warsaw err... I mean Chicago. I know that we are talking about 2 different ethnic groups, but even the spices used were different. Sounds like a research project when I get back home. The filling was moist and tender and predominately meat with just a spoonfull of rice as filler.
Service was quick and courtious. Substitutions were never a problem for our table of 7.

Satisfied and stuffed we stalk off into the night to our next adventure.

Chick-fil-a!

noreply@blogger.com (Big_Aengus) — Thu, 15 Jul 2010 23:48:00 +0000

Chick-Fil-A, 3836 Indiana 26, Lafayette, Indiana.

We ordered The Original Chick-fil-a Chicken Sandwich meal (Includes waffle fries), Spicy Chicken Sandwich, Chicken Salad Sandwich, Cherry Coke and a Sweet Tea. Our total came to $14.57.

Wow! Finally had lunch at CFA! What a delightful experience. Service was promp and friendly and this was in the middle of lunch rush.

Everything is fresh. The sandwiches come unadorned with only a crispy Romain leaf and pickle slice.
The chicken salad has a pleasant hint of cinnamon and allspice and was served on a lightly toasted whole grain bread, while the others included a nice fresh roll. The spicy chicken was perfect for those of us who enjoy a reasonable amount of heat. It's not for the timid.

Restrooms were clean, tiddy and include a changing table. Lady's lou also contained complimentary diapers, baby wipes and "feminine" products, under a sign that invited moms to use these products "In case of Emergency".

For after's, my wife and I split a Peach milk shake. It's not on the menu.. Just ask! Not overly sweet or too tart, it's just peach. Topped with with whipped cream and a cherry, it's just a sweet taste of the South.

All in all, it was worth the stop and I'm glad we did.

On the road.. We're foodies on the prowl!

Coming Soon!!!

noreply@blogger.com (Big_Aengus) — Wed, 14 Jul 2010 16:23:00 +0000

There and Back Again: A Foodies Trip to Dayton.
The Preparation...

Just one more day and we’re off on our trip to Dayton. I’m trying to batten down the itinerary as best I can.

Chick-Fil-A: Lunch heading out, will be at a Chick-Fil-A. Just gotta try one, and no, I can’t wait until they complete the 2 or 3 stores that are supposed to open this year in the Chicago land area.

Jungle Jim's International Market: This place was described to me as “A theme park for foodies”! Starting in 1974 as a farm produce stand, it has grown to over 6 acres.

2nd Street Public Market: Local farmers market operating out of a historic block-long former 1917 B&O railroad building. Not only here to examine local produce, have we also wanted to stop at Crepe Boheme, an original French Creperie.

Hopefully, we will also be visiting Chicago Gyros and Dogs of Dayton, (Formerly called Pug's Dog House) this small fast food joint serves typical Chicago street food, including hot dogs, Italian beef sandwiches, gyros, and Polish sausages. Why go all this way for food from home? We need to see if they are keeping the faith!

We will likely also be visiting a couple of artisanal brew pubs (to be named later) as my Son-in-law is a home brewer.

I have a number of personal issues that need to be tended to while in town such as;

Saying “Hi” to my youngest son, who’s been visiting his older sister for a month.

Saying “Hi” to my only daughter who is soon to give birth to our first grandchild.

Meet my new son-in-law’s family. Wife wants to see the Dayton Air Show. Kids want to see the Air Force Museum…

But when we get all of that stuff out of the way….

Any “Must see” suggestions?