www. Lake Norman Foodie .com

Recipe of the Week: French Bread

2012-09-05T08:00:00.000-04:00

While growing up, my family wasn't very excited about cooking. But every now and then, the smell of cooking food would permeate every room of the home and send me running into the kitchen. Often, this smell would come from my father making bread.

He tried various recipes, and at one point even had some sourdough starter taking-up a semi-permanent residence in our refrigerator. But usually the bread had a hard crunchy crust, with a warm soft interior that just called for gobs of butter.

These memories have stayed with me. And late last year, I found myself trying to bake bread for the first time. It took a few tries before I was happy with the result. After all, getting a crunchy crust on a french bread is hard unless you have a professional-grade oven with steam injectors! But the recipe below resulted in a tasty and tender bread that wasn't overly dense, and it had an almost perfect crust.

Make perfect bread with a pizza stone like this from Sur La Table.

First, there are some tips you should be aware of:

#1) If you want an awesome crunchy crust, steam is your friend. If placing the loaf on a pizza stone, or an upside down cast-iron skillet or baking sheet, you'll want to place 1/2 cup of water in an open oven-safe container (i.e. pie tin) AND throw 1/2 cup of water onto the bottom of the oven once the bread is in the oven. The water thrown into the oven flash-steams, while the water in the container evaporates over time keeping the oven more humid.

#2) Use a pizza stone, cast iron dutch or an upside-down cast iron skillet.You want something that is thick, retains and radiates heat. If you don’t have one of these, don’t worry, just use a good-quality, thick baking sheet -- upside down

Click "read more" to get the recipe

Full Disclosure: I heavily borrowed from this recipe. Some changes include: reducing the amount of ingredients to make only one loaf; increasing the water used to steam in the over; and changing the mixing method for that of a food processor.

Ingredients:

2 cups bread flour
1 teaspoon active quick rising dry yeast
1 teaspoon salt
3/4 cups warm water

Directions:

1) Place flour, salt and yeast into food processor equipped with dough / bread blades. With the processor running, pour in warm water through the feed tube and let process until a dough ball forms – about 30 – 40 seconds. Let rest for two minutes, and process for 30 seconds longer. Dough should clear the sides but stick to the bottom. If it is too sticky, add 1 tablespoon of flour at a time. If too dry, add 1 tablespoon of water to dough to adjust.

2) Take dough from processor and place onto a clean space (I use a large, lightly floured cutting board) and knead for about 5 minutes. If it sticks, add flour to the board. Knead until the dough is very satiny, smooth, tight and formed into a nice, compact ball.

3) Place this dough in a large lightly oiled bowl. Turn dough over so that all sides have a thin coating of oil. Cover with plastic wrap and set in warm place for 1 1/2 hours to let rest and rise (I use an oven with the light on). Dough should almost double in size. While once the dough is done rising, preheat your oven to 450 with the pizza stone inside.

4) After the dough has risen fully, punch dough down and form back into a ball. Poke your finger on the surface – the dough should give into the pressure and slowly creep back up.

5) Stretch out the dough until it forms a big rectangle.

6) Fold in the short ends and stretch out again. Take long ends and fold so they meet in the middle and pinch closed. Then pinch all open ends shut to seal in gasses.

7) Turn the bread over so that it is seam side down. Cover the loaf with a damp kitchen towel and let rest to rest on your well-floured cutting board for 30 minutes. After resting, take a sharp paring knife and make 3-4 diagonal slashes on the surface of the loaf, the deeper and more diagonal, the more crunchy crust you’ll have.

8) Remove your hot baking stone from hot oven. Slide the loaf onto stone.

9) Place pie tin with ½ cup water into oven on a lower shelf. Then get ½ cup water and quickly pour water onto the bottom of the oven and quickly close the door.

10) Bake 20-25 minutes. Remove and let cool before cutting into it. But don’t let it cool too much – you’ll want the butter to melt!

Recipe of the Week: Meat Ragu

2012-08-22T08:00:00.000-04:00

Ragu and ziti pasta cooking
on stove-top.

I've been on an Italian kick lately. Last weekend we made Bolognese. The week before we visited an Italian restaurant. And before that, we visited ANOTHER Italian restaurant. Needless to say, my wife wasn't surprised when I decided to try making a new meat sauce.

The below meat ragu recipe is based on the recipe in the America's Test Kitchen Family Cookbook. I honestly can't say enough good things about this book. When I was learning to cook, a friend recommended it. And it is now the most used, destroyed and beloved cookbook in our kitchen.

This is an awesome cookbook is made by the same people who made the America's Test Kitchen Family Cookbook, mentioned above:

This meat ragu came out very hearty with a strong beef flavor. In some ways, it almost tastes like my favorite beef stew. However, the Pecorino Romano cheese and the Ziti noodles all but made me forget the resemblance. If I were to modify this recipe, I'd try to give it a more Italian flavor by adding oregano, a couple cloves of garlic and more tomatoes.

Click Read More for the ingredients and directions.

Ingredients:
1.5 lbs. beef short ribs
Salt and pepper
1 Tablespoon olive oil
1 large white onion, chopped
1 cup dry red wine (I doubled the original recipe's recommendation)
1 28oz can diced tomatoes
grated / shredded Pecorino Romano
1 lb. Ziti pasta

Directions:
1) Season ribs with salt and pepper and brown in large pan for 10 minutes.
2) Remove ribs, pour out most of the fat, and then add the onion.
3) Soften the onion for about 5 minutes
4) Add the wine to deglaze the pan, about 2 minutes
5) Place ribs back into pan, along with any accumulated juices
6) Pour in tomatoes, stir, cover and slowly simmer for at least 2 hours (I recommend almost 3 hours to get the meat very tender). Occasionally turn the meat and stir.
7) Remove meat from sauce, remove bones, and shred with a fork. Place shredded beef back into uncovered sauce and reduce for about 10 minutes.
8) Stir in Ziti, fill some bowls and serve with Pecorino Romano and a hearty red wine. I suggest a Cabernet.

Cafe 100

2012-08-20T08:00:00.000-04:00

About a week ago, on a Saturday morning, my wife and I wanted a big breakfast. But we REALLY didn't want to do any dishes. In addition, we wanted something closer to our house than Davidson or Mooresville. So, we decided to finally try Cafe 100.

On the former location on Toast, Cafe 100 has never been among my top "must-eats" of the area. I loved the Huntersville location of TOAST, and I really didn't like seeing it go. So I held onto the grudge for as long as possible, but eventually my tummy won the debate, and I found peace with trying this restaurant.

The inside still looks almost identical to Toast: wood paneling, tables, chairs, counter near the kitchen; it's all still there. However, now there is artwork on the walls (for sale), and some of it is pretty good. Once we arrived, a waitress told us to grab any seat we wanted. So we chose a table for two against a wall in the back room.

Shortly thereafter, our waitress asked for our drink orders. We begged for coffee, and it was brought out shortly along with some slices of pound/coffee cake. That was good!

The coffee was never refilled. That was bad.

Click "read more" to get the full review and score of Cafe 100

Shortly after we got the coffee we placed the order. My wife chose the French Toast topped with bananas, while I went for the SoCal (I'm assuming short for Southern California) omelet. The orders came out quickly. Her french toast looked, smelled and tasted amazing and the side of bacon was nice and crispy (I snagged a bite or two when she wasn't looking)

My omelet was big and almost filled the plate. The portion of the plate that wasn't filled with omelet, was filled with home-style potatoes.

I lied earlier, the omelet wasn't big. It was HUGE! It was filled with asiago cheese, tomatoes, bacon and.... I'll call it guacamole. I was told by my server (unfortunately, the menu contains no description) it would be avocado. And technically, I guess it was. But really, it was guacamole.

Make a perfect omelet every time with this stainless steel omelet pan from Wolfgang Puck

Which, honestly, I'm almost OK with. After all, I love a good guac! However, I REALLY don't like being mislead at a restaurant.

If it's guacamole, say so. But don't tell me it's avocado when it's not. Avocado is only one of several ingredients in guacamole. It's like saying a beef patty is a hamburger. It is, but it REALLY isn't.

That said, the omelet was good. And though I might not get the SoCal again, I wouldn't hesitate to try another omelet here. The biggest disappointment at breakfast came with our service. After the food came, we were pretty much ignored, and our coffees got cold, and then empty.

When eating breakfast at a full-service restaurant, I expect the coffee to be refilled every so often. In our 30 minutes at this restaurant, it wasn't refilled once.

At first, this wasn't a problem as the coffee mugs are quite large. However, once the mugs were empty (when we were more than half through our meal) we wanted a fill-up. Unfortunately, our server wasn't to be found. By the time she finally appeared, our meals were completed and we were asking for the check.

I almost forgot, my omelet came with toast. Which was OK. However, we both thought the meal was better when the restaurant was actually TOAST.

Summary: Nice atmosphere and decent food, make this restaurant a staple of local families. However, the bad service and slightly misleading ingredient list make this a memorable visit for all the wrong reasons.

Score:
Atmosphere: 4/5
Food: 3/5
Service: 2/5
Total: 9/15

Price: $$ (omelets are about $8, and coffee and tip will put ya in the $13 range, per person)
Kid friendly: Yes; kid's menu items are $4.

Restaurant Info:
Cafe 100
100 Huntersville-Concord Road
Huntersville, NC

704-274-5932
http://thecafe100.com

Hours:
Mon. - Fri., 7 a.m. - 2:30 p.m.
Sat. - Sun., 8 a.m. - 2:30 p.m.
Fri. - Sat., 5 p.m. - 10 p.m.

Recipe Wednesday: Grilled Cheddar Eggs

2012-08-08T08:00:00.000-04:00

As you may know, I LOVE grilling over charcoal. The flavors and the aroma of food that's grilled this way just can't be beat. So, when I ran across this article about using a grill to cook eggs, I snapped to attention.

Just a quick FYI, the eggs in this recipe are more like a quiche. And red bell peppers are used like a pie tin. But that's the beauty of this recipe, by using the pepper, your minimizing your dishes and maximizing your flavor.

Speaking of maximizing flavor, I added some pre-cooked chorizo to the recipe below. Feel free to add whatever pre-cooked meat you like (bacon, ham, sausage, etc.) or none at all. What's important is that you like it.

If you're using charcoal or wood, the trick to this recipe will be keeping the temperature on the grill low enough so that you don't destroy the pepper. While keeping the temperature high and consistent enough to thoroughly cook the egg mixture. If you're using a gas grill (ACK!), use a medium-low heat.

Advertisement: Get a great charcoal grill, at an amazing price, from SamsClub.com

Click read more to get the ingredients, directions and wine pairings.

Grilled Cheddar-Jalapeno Eggs in Peppers
Found at: http://www.sfgate.com/recipes/weeknightdish/article/Grilled-eggs-and-warm-summer-grain-salad-3741533.php.
Serves 3-4

Ingredients:
2 large red bell peppers
6 large eggs
1/4 cup whole milk or cream
1/4 cup + 2 tablespoons shredded sharp cheddar cheese
1/4 cup pre-cooked chorizo
2 tablespoons minced jalapeno peppers
-- Kosher salt and ground black pepper, to taste

Instructions:
1) Light the grill, and once hot, arrange the charcoal so that it's not directly under the area that will be holding the food. Try to keep the heat low enough to cook, but not high enough to thoroughly scorch the peppers. Be prepared to add charcoal of necessary during cooking. If using a gas grill (ACK!) use a medium-low heat.
2) Cut the bell peppers in half lengthwise, making sure that the halves will lay as flat as possible on a grill with the cut sides face up. Using a spoon or sharp paring knife, hollow out the insides, removing the seeds and membrane.
3) In a mixing bowl, whisk the eggs with the milk or cream, cheese, chorizo, jalapeno and salt and pepper to taste.
4) Pour the egg mixture into the pepper shells, leaving at least 1/4- to 1/2-inch of room at the top.
5)Gently place the filled peppers onto the grill or grill pan, and close the top of the grill or cover the pan. Cook until the egg mixture is set and slightly puffy, about 25 minutes. Serve warm.

Wine Pairing:
A dry rosé such as the 2011 La Rochelle Santa Lucia Highlands Pinot Noir Rosé ($24; 12.5% alcohol) will complement the bell pepper.

Full disclosure: I found this recipe (which I modified VERY slightly) and accompanying photo at http://www.sfgate.com/recipes/weeknightdish/article/Grilled-eggs-and-warm-summer-grain-salad-3741533.php. It was written by Amanda Gold, a San Francisco Chronicle staff writer. She can be reached at agold@sfchronicle.com.

Bad Daddy's Burger Bar

2012-08-06T08:00:00.000-04:00

After reviewing all the new choices in Birkdale, I was left wondering, "What do I feel like eating?" There are just SOOOO many tasty options to try in Birkdale. So, I did what any destiny-defying, independent, alpha-male would do.

I asked my wife.

Surprisingly, she was in the mood for burgers. And off we went to Bad Daddy's.

We arrived on a Saturday afternoon, just a few minutes after 12 p.m. The place was already packed and I figured that we'd have to wait. Fortunately, there was one table left and we grabbed a seat about half way back, along the window.

Continue reading for the summary, score and restaurant info:

Bad Daddy's is decorated with an urban/industrial-chic flavor -- there's lots of metal and concrete. Some televisions adorn the walls (but not too many -- like Taco Mac), and the noise level is on the higher side -- but not so much that you need to yell every word.. Not surprisingly, families with children were everywhere and the place has things like a high chairs and a kids menu.

Once we grabbed a seat, we took a look at the menu, and were slightly overwhelmed. Not surprisingly, the menu is loaded with anything that can go between two buns. There's a tuna burger, a chicken burger, a buffalo burger, a black bean burger and, of course, a hamburger.

Advertisement: Get organic and try Organic Prairie Ground Beef: Organic Prairie Ground Beef - 6 ct. - 1 lb. - Organic Meat

They have many pre-suggested burgers with a wide variety of toppings: cheeses, veggies, meats, olives and fried onions -- just to name a few. However, one that I didn't try (but desperately wanted to) was the "Buttermilk Fried Bacon." It sounds amazing, but I really didn't want to have a coronary later in the day. So I chose to have a standard bacon cheeseburger ~~because it's healthier~~. I also ordered a side of sweet potato fries -- which turned out to be a GREAT idea!

After a relatively short wait, we were brought our burgers. And about a minute later, the fries arrived. I'm guessing they didn't want the burgers to get cold while waiting on the fries. Yeah, the timing was sorta a bummer, but I like the fact that the freshness of the food was the priority.

The bun was lightly toasted, and held a 6 oz hand-pressed beef patty. It was topped with a sharp white cheddar cheese, a couple slices of bacon, lettuce and ripe tomato. The sweet potato fries were pre-salted, and came with a side of Chipotle ranch for the fries, which I requested.

Advertisement: Make your own professional-quality burgers with a top-notch burger press: Adjust-A-Burger Press - Large

It had been a while since I last had a burger, and this one TOTALLY hit the spot. It was cooked perfectly to my medium-well request with a hot pink center. The toppings were delicious: the bacon was crispy and not too fatty, the lettuce was crisp and the tomatoes were ripe. The bun seemed fresh and had enough substance so that it didn't fall apart while eating the burger. The fries were awesome, crunchy on the outside and tender in the inside.

I relished every bite of every bit. Absolutely delicious!

Summary:
Friendly and relatively fast service, combine with endless possibilities of burgers and tasty food that make us want to return again. Definitely recommended if you're craving a burger.

Score:
Atmosphere: 3.5/5
Food: 4/5
Service: 4/5
Total: 11.5/15

Price: $$ (burger, soda and tip will put you well into the $14 - $16 per person range)
Kid Friendly: Yes. Lots of kids abound. Children's menu is available

Restaurant Info:
Bad Daddy's Burger Bar
Birkdale Village
8625-A Lindholm Drive
Huntersville, NC 28078

704-237-4055
http://baddaddysburgerbar.com

Hours:
Mon. – Wed. 11 a.m. – 11 p.m.
Thurs. – Fri. 11 – 12 a.m.
Sat. 8 – 12 a.m.
Sun. 8 a.m. – 11 p.m.
Breakfast 8 – 11 a.m. Saturday & Sunday

The Birkdale Renaissance

2012-07-29T16:06:00.002-04:00

A while ago, I was starting to lose faith in the Birkdale restaurant scene. Several restaurants had closed, and the others had been there for a while. It seemed as if, Birkdale was starting to get stale.

Sure, there were the nicer restaurants with American fare, Red Rocks and Dressler's, and eeZ has always had great Asian food. Then for quick meals, you had Qdoba (burritos) and JD Rockers (sandwiches). For family friendly pizza, there's Brixx. And if you want to drink like a frat guy while watching a game, there's always Fox & Hound.

However, this limited choice was leaving me uninspired. After visiting these places time and time again, my taste-buds were starting to get bored.

Fortunately, things have changed, and in case you haven't noticed, over the past year or so Birkdale undergone a restaurant Renaissance.

The new kids on the block: Zoe's,Which Which, Baja Soul, Bad Daddy's Burger Bar and Bonefish Grille have all added some much needed flare to the Birkdale menu.

Zoe's Mediterranean inspired menu offers a healthier menu than most casual fast restaurants. Which Which offers a great sandwich selection that Quizno's (located in the same location) could never match. Baja Soul offers a much nicer atmosphere than Qdoba -- and the food goes FAR beyond burritos. Bad Daddy's offers a wide variety of burger selections, and Bonefish brings a formal(ish) flare while specializing in seafood dishes.

Between all these restaurants, what am I to do?? Why eat at all of them of course!

So, what do you think of the Birkdale restaurants? If so, VOTE below! Got a favorite dish? Leave a comment, and let me know!

Also, I'm trying to get back into writing reviews. So, check back here, or on my Facebook Page, to see my upcoming reviews.

Bon Appetit!

What's your favorite Birkdale Restaurant?

Valentines Day Reward

2012-02-18T15:25:00.001-05:00

I just had to post this. It's a photo of my Valentine's Day gift: a bottle of Trefethen Chardonnay and a bottle of Sanford Chardonnay. Trefethen has always been near and dear to my heart, and this 2009 is young enough that a couple of more years of aging will really let it shine (my experience with it usually has shown that it peaks after about 5-7 years).

However, the Sanford is a 2007. For those of you familiar with the movie Sideways, it's the first winery shown on the screen, and it has some very good stuff. Since this one is a little older, and already at the 5 year mark, I'll probably have this one pretty soon.

Honestly, I can't wait to open either! It's a win-win situation!

2011-11-28T12:02:00.001-05:00

Now that Turkey Day has ended, and my belt has gone out another few notches, what am I going to do with all those leftovers?? Or here's a better question: What are YOU going to do with all those leftovers?? To help with that question, here's a link to SFgate.com that gives a bunch of recipes for use with Thanksgiving Leftovers. Enjoy! Click here for one of my favorites, or go here:http://www.sfgate.com/cgi-bin/article.cgi?f=/g/a/2010/11/24/Thanksgiving_leftover_recipes.DTL

My Hiatus Explained

2011-09-30T15:14:00.000-04:00

If you've been following me for the past 2.5 years, you know that I spent much of my non-foodie time trying to find a job. Things started picking up December last year, and after a few months I found myself writing freelance for some local papers.

I'm not really a writer by trade, but it was something to help supplement the income, while I continued my employment search -- which was bordering on 3 years. Finally this past August, I landed a really good gig. So I threw myself into my job to establish myself. I have, and I am really enjoying it.

I enjoy my widely varied tasks at this nonprofit venue, I like my co-workers, and my boss rocks! So, now that I've been working there for a couple of months, I'm going to come back to my Foodie roots.

Over the next few months I'll be updating the website, getting some new reviews up, and I might even start writing for a local magazine!

So, stay tuned. I'll keep you in the loop!

Casual Dining Chains Losing Ground to Fast Casual Eateries?

2011-07-05T09:37:00.000-04:00

Here's an interesting article from The Chronicle that talks about the declining sales of casual dining restaurants (i.e. Chili's, Applebees, Ruby Tuesday, etc.) and about the rise of fast-casual restaurants (i.e. Panera, Qdoba, FiveGuys, etc.)

I think it hits on a good point. About a decade ago, I wouldn't think twice about eating at Chili's or Applebees. Now, I can't remember the last time I ate at one.

On the other hand, I routinely visit Qdoba and Panera, at least a couple times a month for each. I go for three reasons. Quicker. Cheaper. Better tasting food.

So, have your eating habits changed? If so, why?

Here's the article: http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/07/04/BUH41K55TP.DTL

Wine Wednesday: Beringer Chardonnay

2011-06-30T13:06:00.000-04:00

The other day at the local Harris Teeter, I ran across a bottle of Beringer. I've heard of Beringer for as long as I can remember, but I don't think I've actually TRIED a Beringer.

So, when I saw this 2009 Chardonnay on sale for about $8, I decided to pounce.

I'm seriously glad I did.

To the nose, it has a light feel -- like that of a sauvignon blanc. It's smell mostly consisted of citrus and pear, with an acidic twinge that only 14% alcohol can bring.

The taste, however, was completely different. Though it had the citrus and pear I was expecting, it had a yummy oaky flavor and creamy mouth-feel. Yeah, it's a full-bodied wine, but the taste of alcohol was negligible. Good for me! Bad for my liver. :)

It has become one of my go-to wines for the foreseeable future.

Rating:
Score: 4/5

Price: $ (under $10)

Wine Info:
2009 Chardonnay
Beringer, Founders' Estate
www.beringer.com

Restaurant Review: The Nook

2011-06-28T15:00:00.000-04:00

Score:
Atmosphere: 4/5
Food: 4/5
Service: 4.5/5
Total: 12.5/15

Summary: Better than average food, great service and a cozy atmosphere make this one of my favorite coffee shops in the area.

For the full review, hit the jump!

As I write this, I'm sitting at a table in one of my favorite locally-owned coffee shops -- The Nook. If you've been to Hickory Tavern in Huntersville, you were just across the parking lot from it.

Looking for a place for lunch, I dropped by to try one of their sandwiches. Out of their large chalkboard, three words caught my eye: Cajun Roast Beef.

SOLD!

So, I plunked down my change for a sandwich, coke (and an impulse purchase of an orange Tootsie Pop) and waited for my meal.

Geez, it was good!

The roast beef on this cold (but slightly spicy) sandwich was tender and flavorful. The santwich was served on rye bread, with lettuce, white onion, provalone, and a delicious cajun mayonaise. Spicy, but not too spicy, with the crisp lettuce and onion to cool everything down.

Quick, delicious, and all under $10! Not a bad deal! (Kinda like this post!)

Restaurants hit hard by increasing food prices

2011-06-20T15:06:00.000-04:00

Here's a great article from Business Today (a local and monthly publication) about how Lake Norman restaurants are handling the increases in food prices. Are they passing along the increased prices to the customer? Are they taking losses on some dishes? Read on to find out!

Business Today talked to three of my favorite places: Alton's, Galway Hooker and Ferrucci's Deli. If you like food in the LKN area -- this is a must read!

http://www.businesstodaync.com/Wholesale_food_prices_pinch_bottom_line_at_local_eateries-a-1535.html

The Whole Foods Rap

2011-06-16T16:48:00.001-04:00

I'm back from an unannounced hiatus! Sorry for disappearing like that.

However, to make it up to you, I wanted to pass along this Whole Foods rap! If you miss Whole Foods like I miss Whole Foods, then this viral video is for you!

Here's the link: http://youtu.be/2UFc1pr2yUU

Jogging for a GREAT CAUSE....

2011-05-05T14:25:00.000-04:00

I need your help to spread the word about this event...

Coming up is a fun-run/walk at Jetton Park. The event is fun, but the cause is serious. In fact, it's heartbreaking. I can't really do it justice, so here is some text that I've pulled:

The Kiffors, Jen, 25, a nursing school graduate, and Zack, a long time school age teacher at Gateway Academy and their 9 week old baby, Julian, are in the midst of a horrible family tragedy. The Lake Norman community is organizing to help them.
Last December, Jen finished nursing school. She was hired by CMC Main in Charlotte and was supposed to start mid March, after giving birth to their son, Julian, in February 2011. However, when Jen’s “after pregnancy sicknesses” didn’t get better, she was diagnosed with a very rare cancer, Primitive Neuroectodermal Tumor of the Kidney, which has sadly spread throughout her body. PNET is so rare that there is no cure. Jen has begun chemotherapy and is in the care of oncology doctors at Duke Medical Center.

From what I can tell, this event is meant to help their son Julian, with future costs of life / education. These are good people who have been dealt some of the worst cards ever. So, please join me, and hundreds of others, by participating in this event and helping a worthy and local cause.

Here's a link to the PFD poster: https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0B5x3_02a4jZbZGJhYmRhNjAtYzVlMS00NWY0LWFkODctYjY5Mjc1NWQ5NWNj&hl=en&authkey=CNGjzNUI

Food Lion Going in the Wrong Direction

2011-04-19T09:00:00.000-04:00

According to the article below, it sounds like Food Lion (a.k.a. Delhaize) will be converting most of its Blooms into Food Lion stores. And honestly, I just can't understand the reasoning behind this. Bloom stores are plainly superior to the sub-standard experience I usually get from my local Food Lion.

For those of you not familiar with Bloom. Think of your local Harris Teeter. I love my local Harris Teeter, and I know many others who do too. With large and fresh veggie selections, a nice meat and seafood department, selection of high-end cheeses, specialty items (like Indian and Thai foods) and large beer and wine selections, THIS is a place that knows how to make shopping enjoyable.

My few Bloom experiences were far superior to my usual Food Lion experiences. I have two Food Lions near me, and usually this is my shopping experience. Below are parts of some of my conversations that I've actually had at these Food Lions.

At the deli area:
Where's the fresh Parmesan? No, I don't want the Kraft stuff stored at room temperature for 20 years.
Do you have any Black Forest Ham? No? Honey Ham? No? Any ham?
Do you have any good, crusty, bread -- like a French baguette or sourdough loaf? No, not the Pepperidge farms breads -- REAL bread.

In the fruit and vegetable area:
Do you have any shallots? No, not scallops, shallots -- they're like little onions *sigh* never mind.

In the meat area: (assuming I can find a butcher, which isn't always the case.)
Do you have any non-farm raised (insert fish name here)? No? Didn't think so....
Can I get a boneless pork shoulder? Not for another few days?

In the Dairy Aisle:
Why does it smell like sour milk? Excuse me, sir? Your dairy refrigerator is over 60 degrees. (His response: "The refrigerator is on a DEFROST cycle." When was the last time, you had to defrost your fridge?)

In the check-out area:
Sure, I'll help you bag my groceries.....

The Harris Teeter closest to me is always packed with people. While the local Food Lions are comparably empty? Why? My guess is the HT offers an enjoyable shopping experience, with a large selection of high-quality foods and an inviting atmosphere. And if I want to stock-up on cheap pre-packaged stuff (like soda or chips) I'll just head to Target or Wal Mart -- not Food Lion.

When Food Lion (a.k.a. Delhaize) created the Bloom brand several years ago, I had hoped that ALL Food Lions would eventually adopt the Bloom example of freshly prepared foods, high quality produce, large selections, and an inviting atmosphere.

Sadly, with this decision it looks like we'll be losing some excellent grocery stores -- and I'm guessing that closing Bloom stores is just the beginning of closings for Food Lion. After all, when was the last time you heard your neighbor exclaim "I love my Food Lion!" Yeah, me neither.

http://www.bizjournals.com/charlotte/news/2011/03/15/food-lion-scales-back-bloom-brand.html

Taco Bell Continues to Create Mexican-ish "Food"

2011-04-18T08:00:00.001-04:00

Below is a great link to SFGate.com (The San Francisco Chronicle's website), which features a You Tube video of a guy eating a Taco Bell taco with -- get this -- a shell made from Dorito's (Nacho Cheese flavor, if you must know.)

This recent gastric assault is supposedly called the "Dorito Loco Taco" and is being test marketed in that bastion of Mexican culture and food -- Ohio.

Ok, so nobody there probably knows what real Mexican food is, but at least it's tasty!

And though I'm sorta poking fun at Taco Bell for this: Taco Bell, if you're listening, please send me one! It sounds delicious!

http://www.sfgate.com/cgi-bin/blogs/hottopics/detail?entry_id=87042&tsp=1

Recipe Friday: The Best Meatloaf Ever

2011-04-15T11:54:00.001-04:00

I've gotta admit. I've never really been a meatloaf fan (the food, not the ROCKIN' singer). Maybe it's the thought of a loaf of meat. Maybe because that meat should be on a bun. Or maybe it's because I'd never really had it growing up. Either way, me = not a fan.

So, when my wife shared the recipe from this month's Real Simple, I wasn't bowled over with enthusiasm. However, Real Simple has rarely let me down. AND that publication is what really taught me to cook. So, I decided to try it.

Boy, am I glad I did. This meatloaf is amazing. Moist and delicious, with bacon and gruyere cheese, it smells like something that you'd find in a top-notch restaurant. This is truly a gourmet take on an American classic.

My slightly modified recipe is after the jump. We added some extra bacon and gruyere. What else would you expect from me? Lemme tell you, it's amazing, and definitely worth a try.

Ingredients:

5 slices bacon, chopped
1 pound ground beef
1/4 cup bread crumbs
1/4 cup ketchup
1 red onion, grated
2 cloves garlic, chopped
1 large egg
1 cup grated Gruyère or Cheddar (3 ounces)
kosher salt and black pepper

Directions:

1) Heat oven to 400° F.
2) Cook bacon and chop
3) In a medium bowl, combine the beef, bread crumbs, ketchup, grated onion, chopped bacon, garlic, egg, 3/4 cup of the Gruyère, ½ teaspoon salt, and ¼ teaspoon pepper. Transfer the mixture to an 8-by-4-inch loaf pan and sprinkle with the remaining Gruyère.
4) Bake the meat loaf until cooked through, 40 to 45 minutes.
5) Pour off any accumulated fat and let rest 10 minutes before slicing.
6) Serve on a plate and enjoy! Recommend serving with a strong red wine. Probably a Cabernet.

Bacon Perfume -- The Ultimate Seduction

2011-04-12T15:34:00.000-04:00

It has come to my attention, that a company (or evil government conspiracy) has created my version of kryptonite -- Bacon perfume.

You read that right. Apparently, smelling bacon throughout the kitchen is no longer enough. Now you, me or (HOPEFULLY) my wife can just spritz on the bacon smell. God, I LOVE technology!

I'm sure you have questions -- I sure do. Fortunately, their website has answers. I've listed a few Q&As below:

Question: Do these fragrances smell like bacon?
Answer: Yes and No. These are sophisticated aromas. There is a top, middle and bottom note. Both Bacōn Classic and Bacōn Gold are comprised of essential oils, flowers, herbs and the essence of bacon. The bacon is the bottom note. Hidden in just the right place. It's there alright, and the real fun is in finding it.
Question: Are these fragrances considered a cologne or perfume?
Answer: Each fragrance is designed for both men and women. Pick the scent that appeals to you and uncover a new level of awesome.
Question: What is the difference between Bacōn Classic and Bacōn Gold?
Answer: Each differ in many ways but Bacōn Classic is best characterized as a spicey maple aroma and Bacōn Gold, a memorable sizzling citrus. Both however offer the same potency of the secret formula.

So, if you're looking to seduce the foodie in your life, go grab a bottle of this stuff. I can't wait to give it to my wife for our anniversary! Click the jump for the website!

You can find the bacon perfume and cologne selections (including Q&A) at:

http://www.fargginay.com/

Foodie Weigh-In #4: Back on the Wagon

2011-03-23T10:47:00.000-04:00

Well, I'm back below my initial weigh-in. This Monday's result was 213 lbs. Not great, but after the gorge-fest that was my D.C. visit, I'll take it.

I was mostly good last week. Aside from a few bottles of wine, I ate mostly healthy. Three salads for lunch, and a sushi dinner splurge at eeZ, mark my weight is going back down. YAY!

I got in a couple of good work outs, 45 mins of resistance training, and a spirited 45 min. hike on the dirt trails through Latta Plantation.

Now let's see if I can repeat that this week!

Foodie Weigh In #3: Off the Wagon

2011-03-16T10:33:00.000-04:00

I spent part of last week with my wife, visiting friends. During a quick trip into DC, we took our love of food to a completely new level.

First we had dinner at Focca Luna -- a place that has reached almost Sainthood (in my mind), for their pizzas. Seriously, with its hand-made wood buring oven pizzas and very high quality ingredients, these are my favorite pizzas on the planet. Also, they've got an amazing veal bolognese. Since we couldn't decide which one, we ordered one of each and split them!

Let me tell you. You haven't lived until you've had a Focca Luna pepperoni pizza, TOPPED with their veal bolognese sauce (minus the noodles). There are few things better.

The next evening we went to a dinner for my wife's former boss. He was retiring, and all his ex-employees gathered to send him off in style. (Yeah, he's a GREAT guy!)

So, a couple of his past employees are now high-level executives. This means, that the ENTIRE dinner was paid for by a couple large companies. The restaurant is a posh (not spice) italian place in downtown DC, just a few blocks from the White House. The wine didn't stop pouring. And the food was amazing.

I started with a prosciutto "salad" -- gotta love a salad that is all meat and cheese. I then worked my way into ANOTHER veal bolognese sauce with fettuchini. Then topped it all off with a flourless chocolate cake.

All in all, it was amazing. Until I got home and got on the scale -- 216.5. My total weight-gain last week was 5 lbs.! ACK! I'd say it wasn't worth it -- but I'd be lying.

Now, this week, I'm getting back into my schedule. I worked out this morning, and my lunch will be a salad of some sort. Hopefully, I can get back to my pre-trip weight.

Meal Deal at Qdoba: Kids Eat Free on Sat.

2011-03-10T08:00:00.001-05:00

I got this note in my e-mail the other day. Apparently, if you go to Qdoba in North Carolina any Saturday this March, your child can eat for free -- as long as you purchase any regular entrée.

This is a decent deal. If I had kids, I'd be there every Saturday ordering a Mexican Gumbo.

FYI, the word is already out, and last Saturday the place was packed!

Restaurant Review: 131 Main (Cornelius)

2011-03-09T08:00:00.002-05:00

Score:
Atmosphere: 4.5/5
Food: 5/5
Service: 4.5/5
Total: 14/15

Price: $$ (Burger was $10)

This post was originally planned to be a review of the Roast Beef Sandwich. A delicious sandwich that is one of the best I've had.

But then I had a bite of my wife's Cheeseburger. It is, simply put.

The Best Cheeseburger Ever.

(Thanks to my wife who traded her half of the burger for half of my Roast Beef Sandwich -- I got the better half of the deal!)

As you know, I love burgers. And some of my favorites include In-N-Out, Five Guys and the Bull Burger at Bullfeathers on Capitol Hill in D.C.

But now, there's a new Top Dog (or Burger, if you prefer), and that's the Classic Cheeseburger at 131 Main.

(Hit the jump for the entire review)

The Burger came to our table medium-well and covered with a few thick slices of cheddar cheese. One bite into the burger, and I knew this was something special. The meat was more coarsely ground than the standard ground beef you find at the supermarket. It had a wonderful beef flavor (maybe some Worcestershire sauce), and was very moist. Almost like some of the Au Jus from the Roast Beef Sandwich, made it's way into the burger.

Grilled to perfection, and with a uniform thickness that I can't attain while grilling at home, this burger was the star of the meal. Lettuce, tomato, and pickles came with the burger, but really, they weren't needed. The burger sold itself. In addition, the shoestring fries were amazing. They were crispy and tender, and the skins were left on -- always a plus.

Seriously, the best burger I've ever had.

Restaurant Info:
131 Main
17830 N. Statesville Rd.
Cornelius, NC 28031
704-896-0131
http://www.131-main.com/

Foodie Weigh In #2

2011-03-07T11:31:00.000-05:00

I hopped on the scale this morning was was shocked to see that I was down to 211 lbs. This week was full of work, not work outs. I only had one resistance training, two 30 min. yoga sessions, and a 30 min. walk. Not the amazing work outs I had planned.

But, it appears that the healthier diet is working. I had several salads again this week. And I stayed completely away from fried foods (except for sharing a bowl of kettle chips on Saturday.)

Well, it appears that something is working, so I'll be keeping this up! On the down-side, I'll be doing some traveling this week, and plan to see some old friends at a free dinner with top-shelf drinks and gourmet food. I may come back heavier than ever!

Wish me luck!

Taco Bell Offers Discounted Food This Week Only

2011-03-02T16:52:00.000-05:00

Due to the debacle over their not-so-meaty beef, Taco Bell is planning on squelching the cacophony of dissent, by offering discounted Crunchwrap Supremes! YAAY!

Because nothing says "We stand behind our 88% beef-like product," like a flour tortilla, wrapped around a fried corn shell, with cheese, tomatoes, lettuce, sour cream, and eventually beef -- all for $.88. Don't forget the Fire sauce!

Please understand, I love me some Taco Bell. But really, celebrating the fact that your beef is over 10% filler, is just sad. Just offer some cheap steak tacos and I'll be good. (F.Y.I. their Fresco menu items, are outstanding!)

Click the jump for a link to Taco Bell's $.88 Crunchwrap Supreme.

http://www.tacobell.com/Crunchwrap