The Hungover Gourmet

Can These Orioles Take the Heat?

2009-07-17T06:04:00.003-04:00

We all know it takes skill, determination, drive and even a little bit of luck to make it as a major league baseball player. But how well do those skills translate to the real hot stove league, the kitchen?

We'll find out on July 28th when three members of the Baltimore Orioles – pitcher Jeremy Guthrie, second baseman Brian Roberts and catcher Gregg Zaun – battle in the ESPN Zone's kitchen stadium for a chance to see their signature dish on the restaurant's menu.

The inaugural Oriole Cook-Off will take place at the ESPN Zone in the Inner Harbor on Tuesday, July 28, 2009 starting at 11:30 AM (doors open at 11). The contestants will have 30 minutes to put together their signature dish and have it judged by a panel that includes the players' wives. Dishes will be judged on taste, presentation, and creativity and the winner will receive a prize package and his signature dish will be added to ESPN Zone’s menu.

Fans interested in attending the Orioles Cook-Off can purchase tickets by calling 410-685-3776 ext. 223 or by emailing comments@espnzone.com. Tickets cost $50 for adults and $30 for kids 12 and under. Admission includes a lunch buffet, an ESPN Zone game card and autographed giveaways. Fans will also have the opportunity to ask the players questions and win assorted prizes, including the aprons off the players’ backs.

Proceeds from this event will benefit the Maryland Food Bank. Guests are also encouraged to bring canned food to donate.

Look for THG's full report on the festivities later this month.

Too Old to Dew?

2009-07-17T06:00:00.000-04:00

I am, admittedly, a man of quirky obsessions. Get me interested in or hooked on something and I'm usually in for a fairly long haul.

As a kid it was KISS and anything to do with PLANET OF THE APES, to such an extent (or so my parents thought) that our house was a KISS & APES-Free Zone for awhile. Considering all the things kids I knew from school actually were doing, the comic metal and questionable sci-fi of these two pop culture landmarks seemed pretty benign to me both now and then.

The older I got the more far-ranging my obsessions became – Atari 2600 games, JFK-abilia, drive-in cinema, LPs, vintage cookbooks and pamphlets, Klaus Kinski, the list goes on.

Typically, such fascinations followed a predictable arc as I flirted with something, threw myself into it headfirst, hit a point of critical mass and then trailed off, usually dispersing the flotsam and jetsam I'd collected along the way.

When it comes to food, though, my quirky obsessions tend to stick. Hell, every year or so I still have to hop in the car and drive down to Frederick, MD to scratch the Roy Rogers Double R Bar Burger itch I've been working for 30+ years.

Which makes it that much sadder for me to admit that at some point it all went wrong with Mountain Dew and me.

The Dew was probably my earliest romance, one-sided though it was. Discovered during the 1970s when it became increasingly difficult to find Pepsi Light (the lemon-flavored cola), Dew was readily available at the club where I swam and played tennis and while I probably didn't need a jolt of caffeine to keep me going in those days it certainly provided a little extra kick after a late night of watching NIGHT GALLERY on Channel 48 or trying to descramble porn signals on my bedroom tv.

Subconsciously, I probably also liked Dew because there was no generic equivalent for my Mom to buy. When it came to colas, our house was free of both prejudice and brand loyalty... Pepsi, Coke, Triple Cola... if it was on sale and there was a double coupon to apply that's what we were having with spaghetti that week.

The Dew, on the other hand, could not be duplicated. Forget imitators like Mello Yello or Mom's attempts to get me to consider Fresca, Dew and I soon became so inseparable, so connected in the matriarchal mind that even when I visited home long after I'd stopped drinking the stuff she'd make sure the fridge was stocked.

Or they were cans that were still left from my adolescence. Which is entirely possible.

Somewhere along the line, though, The Dew and I started drifting apart. I don't know if it was the change in can design (a traumatic moment for me if this article is to be believed) or if they actually had tampered with the formula I'd come to trust to get me through late night radio shifts and all-night movie marathons.

Oh sure, I still enjoyed my Mountain Dew Wine Coolers each summer at the shore (Mountain Dew and boxed white wine over ice) and I could count on it to get me through a night when I needed to stay awake but gone were the days when I could pound can after can with reckless abandon.

Frankly, Dew had become a young person's game, as evidenced by things like Diet Mountain Dew and Mountain Dew Sport.

Recently, though, I had a chance to flirt with that first love all over again. In their infinite wisdom, the fine folks at Pepsi rolled out "throwback" versions of both Pepsi and The Dew. Replacing the high fructose corn syrup that had become the trademark sweetener in both drinks, Pepsi Throwback and Mountain Dew Throwback featured "natural sugar" to give the sodas the kind of sweet flavor – without that harsh chemically aftertaste – that won me over in the first place.

Frankly, this wasn't all that big a deal for Pepsi lovers. After all, if they wanted a non-fructosed version of their beloved beverage, it could be had thanks to Kosher Pepsi and Mexican Pepsi. Dew fans weren't so lucky and I was excited to try the beverage (once I found it, that is).

It's hard to imagine that a drink could instantly transport me back 30 years, but Dew Throwback did just that. One swig of that crisp citrus flavor – accompanied by the trademark kick and frisky carbonation I always loved – and I wasn't hustling around the house trying to juggle work, social life and a lovable two-year-old. Instead, I was a 12-year-old without a care in the world, downing a can in the hot sun after swim team practice, waiting for my best friend Ed so we could hit the tennis courts.

Not surprisingly, years of writing about my Dew obsession has spread the word and I recently found myself on the receiving end of not one but two packages of new Dew flavors or brand extensions.

Giddy with the recent memories of my Throwback experience but saddened by its disappearance after an all-too-brief eight-week window of availability (now I knew how Danny and Sandy felt at the outset of GREASE!), I wondered if one of these new Dews on the block would help me forget the recent past and blaze a bold, new future.

Mountain Dew Game Fuel
Given its high caffeine content and reputation for helping you stay awake, it's no surprise that Pepsi has taken the opportunity to position Dew as a drink (or "fuel" in this case) for gamers. There was a Halo 3 tie-in a couple summers ago and now Dew is available in two limited time flavors aimed at fans of World of Warcraft: Wild Fruit (Alliance Blue) and Citrus Cherry (Horde Red).

Since my own video gaming stopped the minute they added buttons to the front of the controllers, I'm not familiar with WoW. Based on the website featuring the drinks and characters from the game it looks like the blue stuff is for the good guys and orange stuff is for the bad guys. My cans (shown at right) were actually generic "test cans" featuring computer-generated labels. (talk about feeling like you've "arrived" as a product reviewer!)

Both flavors are about as brightly colored as you can possibly get for a soda, with eye-popping hues that look like somebody melted a popsicle then dropped one of those glow sticks in it.

The fine folks over at BevReview.com have confirmed that the Horde Red/Citrus Cherry flavor is actually the same formula that was used back in 2007 for the original Game Fuel/Halo 3 promotion. Given the drink's cough syrupy/crused baby aspirin flavor that's too bad. You'd think somebody would have said something or tweaked the formula in the last couple years.

The Wild Fruit/Alliance Blue, however, is – once you get past the eye-popping neon color – a far more palatable drink. Sorta like you might get if you mixed regular Dew and some kind of fruit punch. While you might be expecting a blueberry taste (I know I was) the drink is actually pleasantly fruity and quite drinkable.

Featuring 6 mg/oz of caffeine, the limited-time-only drinks feature more kick than regular Dew and – thanks to the high fructose corn syrup sweetener – a harsher, more lingering aftertaste, too. Both drinks will be available until early-to-mid August.

Mountain Dew Voltage & Mountain Dew Supernova
While getting ready to taste the WoW Mountain Dew Game Fuel flavors I remembered that I still had some cans of the "Dew Drinker Designed" flavors that were part of the election-oriented Dew-Mocracy promotion from last fall.

Mountain Dew Revolution was the third flavor but I couldn't find it in our fridge which means that I must have drunk it at some point and it left no impression on me.

Mountain Dew Supernova fared just slightly better than the drink I couldn't remember at all. The aroma – that of stale laundry – didn't call to mind the Strawberry Melon and Ginseng that the can promised, but the taste actually wasn't bad. Not great but not like stale laundry, either.

Not surprisingly, Mountain Dew Voltage turned out to be the people's choice when the balloting was finished this spring. Touting Raspberry Citrus with Ginseng flavors on the can, it actually tastes like a milder, slightly weaker version of the Wild Fruit/Alliance Blue Game Fuel Flavor described above.

I can say with some conviction that none of these new flavors is going to make me a regular Dew drinker again. In fact, the taste test gave me a little bit of a belly ache and I had to go sit down.

What they did, do, though is reinforce just how good the recent Mountain Dew Throwback was and how sad I am that the promotion is over and the product has disappeared from store shelves.

I thought about stocking up – okay, hoarding it – when it was on the shelves but feared that I'd be doling out cans to Ryan when she came home for a visit in 2034.

See FOOD, INC Free This Thursday in Baltimore

2009-07-13T17:18:00.003-04:00

I haven't had a chance to check out FOOD, INC. yet and you may not have had the chance either. If you're interested in seeing this documentary that promises you'll never look at dinner the same way again, head on down to The Charles Theater this Thursday, July 16 for a free screening courtesy of Chipotle.

Now playing in theaters across the country, “Food, Inc” exposes America's industrialized food system and its effect on the environment, the economy and our overall health, and encourages Americans to become more conscious consumers. Directed by Robert Kenner and featuring prominent authors Michael Pollan (The Omnivore’s Dilemma and In Defense of Food) and Eric Schlosser (Fast Food Nation), it has been heralded as “essential viewing,” by the Los Angeles Times. Rolling Stone film critic Peter Travers writes, “Don’t take another bite till you see Food, Inc.”

Chipotle entered into this partnership because of its commitment to serving food made with premium quality ingredients from more sustainable sources and its concern over many issues associated with large scale commercial agriculture. For more than a decade, the company has been working to find like-minded suppliers who share its vision and commitment to food that is raised right. Chipotle calls this vision “Food with Integrity” and it is one of the ways it is changing the way the world thinks about and eats fast food.

“I hope that all our customers see this film,” said Steve Ells, founder, chairman and co-CEO of Chipotle. “The more they know about where their food comes from, the more they will appreciate what we do.”

Through its commitment to Food with Integrity, Chipotle serves more naturally raised meat (from animals that are raised in a humane way, never given antibiotics or added hormones, and fed a pure vegetarian diet) than any restaurant in the world. In addition, an increasing percentage (currently 35 percent) of Chipotle’s beans are organically grown, it is purchasing locally grown produce when seasonally available, and all of the dairy the chain uses is made with milk from cows that are never given the synthetic hormone rBGH.

“Chipotle is a great example of a company that’s on the right track to improving our food system,” said “Food, Inc” director Robert Kenner. “Chipotle’s philosophy shares many of the same values expressed in ‘Food, Inc’ and we are very pleased with their support of our film.”

The free screening begins at 7:30 PM and seating is limited. Screenings are being held all around the country so be sure to check out the list of cities here.

THG Ends Award Winning Print Run with Super-Sized Final Issue

2009-07-13T16:33:00.002-04:00

After a two-year hiatus The Hungover Gourmet: The Journal of Food, Drink, Travel and Fun is back with an all-new super-sized 44-page issue. Unfortunately, this will be the last print issue of the zine so that we can focus more of our time and energy on our website and blog.

And what better way to go out than with a celebration of America's favorite legal drug, coffee! Our contributors celebrate – and trash, in some cases – the morning cup of joe that helps open our eyes and make us productive, or at least functioning, members of society. Check out contributions from THG regulars like WP Tandy, Aj Michel, Davida Gypsy Brier, Tom Crites and John Taylor as well as Deborah Stultz, Dara Bujon, Catherine Harris and many more.

It's not all coffee enemas and Dunkin' Donuts as we send THG into the great zine library in the sky... Bryan Senn weighs in with thoughts from The Beer Snob while THG's editor-in-chief looks at Budweiser Chelada and explains the reasons behind killing off the print edition of the zine.

But wait – in the words of the late, great Billy Mays – there's more! THG goes out not with a whimper but a resounding BANG! as the one and only Louis Fowler takes the Big Lots Challenge and finds out if one man really can survive on nothing but Rap Snacks, Guava Nectar and Toddler Cuisine... it's a fitting coda to 12 years of the food newsletter that's guaranteed to give you heartburn! (DISCLAIMER: Heartburn not guaranteed.)

So what are you waiting for?! Pre-order your copy now and be the first on your block to have THG #11: The Super-Sized Final Issue!

Playboy.com Raves About (Sigh) Pat's

2009-07-10T08:23:00.004-04:00

As any reader of this blog knows the subject of cheesesteaks is near and dear to my heart. And, yes, that heart may be hardening a little thanks to all of the "research" I've done over the years, but like the Curies before me I am willing to sacrifice my body all in the name of science.

I just hope that nobody will have to wear protective clothing to consult my papers after I'm gone.

The subject of cheesesteaks is so controversial, so bubbling over with gooey cheese and passionate opinion that the mere mention of it is sure to bring every card-carrying member of Cheesesteak Nation out of the woodwork.

As a member of said Nation I'm compelled to share this recent story about how the gang at Playboy.com named the cheesesteak at Pat's as one of the Top 10 Sandwiches in the country.

Don't get me wrong... I'm all about the venerable cheesesteak taking its place alongside such top-notch sandwich offerings as the Lobster Roll, French Dip, Po' Boy and Cuban. I just feel like they do the whole cheesesteak genre a disservice when they tab the lame, touristy sandwich from Pat's as "the best". Too bad they didn't venture off the well-traveled path and try Dallesandro's, Steve's, Cosmi's, Chink's, Talk of the Town, Tony Luke's or even Geno's, which – while still lame and touristy – is substantially superior to Pat's.

There is one good thing... at least they left the overrated Primanti Bros. off the list.

Singapore BK Ad Will Blow You... Away!

2009-07-10T08:17:00.003-04:00

Got this ad from a friend of mine who knew I'd get a kick out of it. I did and what does that say about me? Apparently, this is for a BK menu offering available in Singapore for something "long" and "juicy" called The Super Seven Incher. As my pal asked, "where's Seka when we need her?".

THG Contributor Publishes Smile Hon #11

2009-07-10T07:42:00.003-04:00

Tireless THG contributor, Baltimore man-about-town and SMILE HON publisher WP Tandy is at it again.

Tandy – who has written for the pages of THG on the subjects of Jersey Diners and Ocean City (NJ) – recently published SMILE HON, YOU'RE IN BALTIMORE #11, the latest installment of his award-winning look at Charm City.

In this issue, SIOBHÁN FITZPATRICK plants petunias in Pigtown; LISA SINGER’s anger management reserves the right to refuse service; SOMMER MARSDEN leads the way into temptation; CARYN COYLE turns heads; and PIPPY ROCKWELL considers the sociopolitical ramifications of sex-toy selection, plus a whole lot more.

From the harbor to the hills, the submission-based “Smile, Hon, You’re in Baltimore!” collects the tales of those on whom Mobtown has left her indelible mark: polished, professional essays; barroom sermons delivered from the sanctity of a favorite stool, the poet’s fleeting sentiment captured in both word and snapshot – a slice of Baltimore as told by Baltimore, presented with the time-honored, DIY accessibility of a limited-run, handcrafted zine.

“Smile, Hon, You’re in Baltimore!” is an Eight-Stone Press production and available for purchase locally at Atomic Books, Cyclops Books and Red Emma’s Bookstore Coffeehouse.

Tandy also has his finger firmly on the pulse of Baltimore's tattooed arm and hosts occasional open mic nights and zine release shindigs. Be sure to check out his blog for the latest details and for info on his Facebook and twitter accounts.

Baltimore Restaurant Week Returns August 7-16

2009-07-10T07:31:00.003-04:00

Make your reservations now... Baltimore's popular Restaurant Week promotion returns August 6-17. Enjoy culinary delights at Baltimore’s wide range of fine restaurants – including three-course dinners for only $30.09 at more than 90 participating restaurants, not to mention two-course lunches for just $20.09.

Not surprisingly, restaurants fill up fast during this promotion so you may want to visit baltimorerestaurantweek.com for more information about participating restaurants and to make reservations.

Baltimore Restaurant Week is produced by Downtown Partnership of Baltimore and the Baltimore Area Convention and Visitors Association. Restaurant Week is supported by Mayor Sheila Dixon and Pepsi with additional support from The Parking Authority of Baltimore City, Relax Riesling, SOBO Sports, Baltimore Eats, Baltimore Magazine, Charmed, CityPeek, WTMD, and WYPR.

Last Day for Old Bay Entries

2009-07-10T07:28:00.002-04:00

Just a quick reminder that our Old Bay "Basket of the Bay" contest ends today at 5 PM EST. One randomly selected winner will receive a great package of Old Bay goodies including a tin of everybody's favorite seafood seasoning, an Old Bay beach towel and beach bag, keychain with bottle opener and more.

Entering is easy... just send me an e-mail with the subject line OLD BAY before 5 PM EST today.

Got a Taste for Speed? Win a Camaro Gift Package from THG, Carl's Jr and Hardee's

2009-07-01T06:26:00.004-04:00

The reviews are in and it looks like Chevy has a winner on their hands with the new 2010 Chevrolet Camaro. This muscle car with retro style "blows away the competition" and "simply looks awesome" according to leading car mags. THG is teaming up with Carl's Jr. and Hardee's – in conjunction with Dr. Pepper – to make a winner out of one lucky THG reader.

We're giving away one "Taste for Speed" gift pack – valued at nearly $200 – featuring:

remote control 2010 Camaro replica
Meguiar's Car Care Kit (includes Car Wash Shampoo & Conditioner, Gold Class Wax, tire protectant and the Quick Interior Detailer Kit)
package of super absorbent ShamWow (8-pack including a variety of sizes)
Carl's Jr., Hardee's and Dr. Pepper coupons for free food and drinks
a variety of swag including a "More than just a piece of meat" t-shirt, insulated coffee mugs, antenna toppers and baseball caps.

All you have to do to enter is send us an e-mail with the subject line CAMARO before 5 PM EST on Thursday, July 9, 2009. We'll select one e-mail at random and that lucky winner will receive the Taste for Speed gift package. (If the above link gives anybody problems just e-mail editor@hungovergourmet.com but remember to include the subject line "CAMARO".)

Only one entry per e-mail address, please. E-mails will only be used for drawing of winning name and contacting the winner. You will not receive any marketing or other communication from either The Hungover Gourmet, Carl's Jr/Hardee's, Chevrolet, etc. Odds of winning are based on the number of entries received.

You can also visit your nearest Carl's Jr. or Hardee's for a chance to win one of six all new 2010 Chevy Camaros. For a limited time, customers who purchase a large beverage or large combo meal at Carl's Jr. and Hardee's will receive a "Dr Pepper Camaro" instant win game cup. Each contains a unique game code printed on the cup that may be entered at drpeppercamaro.com to reveal possible prizes, including one of six of the all new 2010 Chevy Camaro. You can also play the new game Drive-Thru Derby after entering your game code... check out the demo here.

Put your pedal to the medal, our Taste for Speed contest ends July 9, 2009 @ 5 PM EST.

Old Bay Turns 70, THG Reader Gets Present!

2009-06-30T07:46:00.007-04:00

As we get set to flip the calendar from June to July and embrace the summer holidays, I can't help but think about the wonderful tastes and smells that define the season: the aroma of hot dogs and hamburgers as they sizzle on the grill; the salty sea air drifting off the ocean and mingling with suntan lotion; the refreshing splash of an ice cold Yuengling Lager.

But few things really get my mind thinking about summer treats like shrimp steamed in beer, the mallet-cracking goodness of Maryland crabs, and even state fair comfort foods like the smell of Old Bay seasoning. Heck, I've even been known to enjoy the occasional bowl of Old Bay Ice Cream!

Created by Gustav Brunn, a German immigrant who luckily for us settled in Baltimore, Old Bay started as "Delicious Brand Shrimp and Crab Seasoning". Eventually, the secret blend of spices got the name Old Bay from a steamship that traveled the waters near Brunn's spice business in Baltimore's Market Place.

Packed in its distinctive yellow and blue tin, the seasoning is still made right here in Maryland and shipped to stores nationwide. As an unofficial Old Bay ambassador I've even been known to ship tins of it to friends overseas who sampled it at one of our backyard crab feasts.

This year Old Bay celebrates its 70th birthday but a lucky THG reader will be the one getting presents. We're happy to be able to give away an awesome Basket of the Bay Gift Package featuring:

Old Bay Seasoning
Old Bay Seafood Steamer bag
Old Bay Beach Towel & Beach Bag
Old Bay Keychain with bottle opener
Temporary Old Bay tattoo
And some great new Old Bay-inspired recipes

All you have to do to enter is send us an e-mail with the subject line OLD BAY before 5 PM EST on Friday, July 10, 2009. We'll select one e-mail at random and that lucky winner will receive the great Old Bay gift package. (If the above link gives anybody problems just e-mail editor@hungovergourmet.com but remember to include the subject line "OLD BAY".)

Only one entry per e-mail address, please. E-mails will only be used for drawing of winning name and contacting the winner. You will not receive any marketing or other communication from either The Hungover Gourmet, Old Bay, etc. Odds of winning are based on the number of entries received.

For more on Old Bay check out their Facebook and Twitter pages.

Good luck!

THG vs The World's Largest Crabcake

2009-06-18T12:39:00.007-04:00

I'm not someone who gets into the whole Baltimore "hon" vibe. First off, I'm not from here so it's not like the beehived denizens of Charm City have any kind of cultural kinship for me. Yeah, it's cute and it's fun but my Aunt Jo was from Bridesburg, PA and had a beehive, wore cha-cha pants, smoked and was as much of a hon as the celebrated Bawlmer species. In other words, there's "hons" everywhere, especially in places like Pittsburgh, Cleveland and Philly.

On top of that, the whole thing is organized by the owner of Cafe Hon, an establishment I'm loathe to patronize after a series of meals that have ranged from simply mediocre to among the worst I've ever had. Anywhere.

That said I'm also predictable as can be so when Chris sent me a link to an article about the festival's attempt to break the record for the world's largest crabcake I was on board.

Unfortunately, our festival pre-planning wasn't in high gear. We'd gone to a baby shower beforehand and in the rush to get ready and head out I'd forgotten to put Ryan's stroller in the car. With temps creeping up and parking sure to be at a premium I quietly cursed myself as it dawned on me that we'd be probably be carrying our three-foot, thirty-plus-pound daughter a good deal of the time.

In actuality the forgotten stroller turned out to be a bit of a plus as the warm weather and somewhat sunny skies had brought out tens of thousands who were there to shop, eat, drink and witness the spectacle of Hon Fest. (A spectacle that was best summed up by the burly 6'5" "hon" whose sundress could barely contain the broad, hairy shoulders and hands that dwarfed even the comically-oversized pack of Marlboro Reds.)

But we were there for the crabcake and after standing in a lengthy line at one of the few ATMs on the Avenue (another symptom of piss poor pre-planning) we headed to the booth where sandwiches made from the record-setter were on sale for $10 with proceeds benefitting Special Olympics.

The brainchild of Jim Cupp, sales manager for seafood processor Handy International, the crabcake weighed in at 253 pounds, besting Cupp's own record. Now, anytime something is billed as "the world's largest" anything I'm generally dubious about the taste, flavor and quality. Throw in the fact that the crabcake had been mixed around 3 AM and started cooking around 5 AM and well, you can see why I viewed the $10 more as a donation than an actual purchase.

After briefly chatting with the folks manning the booth we ordered our sandwich with Chris making the astute request for a "crispy" piece. The sandwich we were given had a nice, baked crust on top, unlike some of the platters on the table that looked like little more than scoops of crumbly crabcake filling had been dumped atop them.

Before settling down on the curb to sample the record setter we swung by the front of the booth to get pictures of Cupp and the custom made pan that had been used to fire up our lunch. With Ryan between us happily munching Utz Chips and calling our attention to every dog that walked by we poised our forks and dug in. (We both passed on the warm packets of tartar sauce that felt hot to the touch under the steamy Baltimore sun.)

I think "shock" and "surprise" would be the two words that best describe our reaction to the crabcake. While folks at G&M, Faidley's and Michael's certainly shouldn't be quaking in their boots this was far from the worst crabcake I've ever had (some restaurant on OBX whose name I can't recall at the moment wins that award) and was actually downright tasty. I'm not sure how Cupp was actually able to get a 250 lb. plus crabcake to have some spicy flavor and bite, but he did.

With chips and crabcake in our respective stomachs it was time to hoist Ryan into our arms and make our way back through the crowd to where we'd parked, pleasant memories of Honfest in our head and the world's largest crabcake in our bellies.

You're Not the Master of the Grill...

2009-06-12T16:25:00.003-04:00

...till you bring a suckling pig to the Patriots game.

That's just one of the pithy bon mots tossed off by Bill "The Sports Guy" Simmons during his recent BS Report podcast with chef/author Adam Perry Lang. Lang, whose new book Serious Barbecue is getting great reviews over at Amazon, appears on the usually sports-centric podcast to talk about the proper way to tailgate, some under- and overrated cuts of meat, what to order at a steakhouse and more.

I was prepared to hate the guy but loved Lang's down-to-earth approach and his seemingly sincere desire to help people deliver better barbecue.

Check out this podcast at iTunes or go directly to The BS Report archive.

Louis Fowler's DEVASTATOR Tour '09: THG Style

2009-06-10T17:42:00.005-04:00

Ever wonder what it's like to spend a day eating your way around Baltimore with yours truly?

Louis Fowler does a pretty great job of capturing the high and low lights of his all-too-brief visit to Charm City including going to ~~Attman's~~ Lenny's for lunch, a visit to the one and only Atomic Books, and breaking crabcakes at Michael's Steak & Lobster House with yours truly and Smile Hon editor Patrick Tandy (aka The World's Most Prolific Zine Publisher).

As my daughter would say, "Check it!"

Gaetano's Still Rocks My Cheesesteak Loving Heart

2009-06-09T05:47:00.004-04:00

While I was up in NJ/PA this weekend I knew I had to get my hands on a real cheesesteak. I don't get up to the area often enough so when a cheesesteak opportunity presents itself I have to take advantage of the situation.

Luckily, my dining companions were in complete agreement and we ended up getting steaks from Gaetano's in Willingboro, NJ, one of my long-time favorite South Jersey steak shops during my residency in the area.

I got the regular, which featured a massive helping of chopped steak, fried onions, mushrooms and extra cheese all on a delicious, crusty, slightly chewy seeded roll. Which led to a long discussion about how the bread here in MD stinks and you could never have such a hefty meat bomb without the awesomeness completely soaking through the hinge of the roll and depositing the entire sandwich on your lap.

Definitely a Top 10 cheesesteak in my book and I'll have to get with Chris and see if we can come up with our definitive list ranking our favorite cheesesteak spots.

THG Guest Blogs at Baltimore Sun

2009-05-29T08:19:00.002-04:00

Quick plug on a foggy, wet Friday morning. Yours truly wrote a short guest post for the Baltimore Sun's 'Charm City Moms' blog. Check it out here.

Cheesesteak or Roast Pork? Which is Philly's Best Sandwich?

2009-05-28T06:43:00.003-04:00

As has been discussed in these pages before, I firmly believe the cheesesteak is Philadelphia's finest contribution to our nation's rich, grease-stained culinary tapestry. But I would have to be a fool to ignore the fact that the roast pork sandwich has slowly but surely been making inroads into the Philly food scene.

In fact, a recent article in the Inquirer debates this sticky (greasy?) subject: has the roast pork sandwich passed the venerable cheesesteak as Philly's signature sandwich. (The topic was originally broached by a Washington Post writer, but I put zero stock in the food musings of anybody who would drive from Silver Spring, MD to Geno's for a cheesesteak or that calls a "hoagie" a "sub".)

For me the answer is easy... it's a quick, no-brainer "no". In fact, I'd rather have a good hoagie like the one I recenty had from Cosmi's Deli in South Philly than a roast pork sandwich anyday. Granted that's based on the couple roast pork sandwiches I've had (Tony Luke's and Chickie's & Pete's) versus the hundreds (thousands?) of hoagies and cheesesteaks I've eaten in my lifetime.

But it's also based on one other important factor... I make great roast pork and I have yet to find a sandwich that lives up to what I think it should be. Don't get me wrong, the sandwiches from Tony Luke's and C&P were fine but they were just that. Fine. Not life-altering. Not something I'm making an hour detour to get after a Flyers game. And certainly not something I'd spend an afternoon sampling at establishment after establishment.

For more on the never-ending quest for cheesesteak nirvana check out the blog Mayor McCheesesteak's Cheesesteak Reviews. While the mayor and I strongly disagree on his rankings (I rank Dallesandro's [pictured above] and Cosmi's up with Steve's at the top of the list and Pat's, Jim's and Geno's waaaayyyy down below) I admire his endeavor and have to admit I'm a little jealous that he's close enough to the center of the Cheesesteak Universe while I'm down here with crabs, pit beef and crappy bread.

What's your take on the cheesesteak versus roast pork debate? And, to steal a question from my niece, would you rather have a cheesesteak or a hoagie?

BLT Bites... Great Appetizer for Fellow Bacon Lovers

2009-05-23T07:18:00.003-04:00

My brother is in town this weekend so we're having a family get-together at my sister's place. I was looking for a fun and different appetizer recipe to try and Chris and I settled on Bacon Stuffed Cherry Tomatoes, which we renamed BLT Bites (the fresh basil fills in for the lettuce).

2 lbs. bacon, cooked, drained and crumbled
1.5 cups mayo
1/4 tsp garlic powder
1 cup grated parmesan
2 tbsp chopped fresh basil
4 pints of cherry tomatoes

Cook the bacon to desired crispiness. I inadvertently picked up two different types at the store, one a regular cut and one a thick cut. I cooked both packages in shifts in a 400 degree oven and the thick cut slices turned out better as far as this recipe was concerned. While the regular cut was inconsistently cooked and about half of each piece had to be chopped up the thick cut worked out great... consistent and easy to crumble. Not to mention the nice chunks of bacon fat!

Place all the ingredients except the tomatoes in a large bowl and blend.

Cut the tops off the tomatoes and scoop out the insides with a good melon baller. (By the way, just try finding a melon baller – good or bad – in your local supermarket! We found every kitchen gadget but this so Chris picked one up at Williams Sonoma.)

Try for pints that have a good ratio of large cherry tomatoes which are easier to clean out (and hold more filling!). Turn the hollowed out tomatoes upside down on a tray lined with paper towels and let them drain a bit.

Fill a pastry bag with a large tip (you don't want the tip to get clogged with bacon bits as we had happen with our first tip). Fill each tomato with a blast of the mixture, cover and place in the fridge to chill. We found that while it was a good idea to let the mixture get a little soft before piping it into the tomatoes be careful because you may have some of the bacon grease liquify and rise to the top of the bag as you're filling the tomatoes. In other words, wearing a nice Patagonia polo shirt is probably not the best attire for this job!

Original recipe calls for dried basil (fah!) and says that this amount will serve 16.

REVIEW: Pleasantly Surprised by Patrick's

2009-05-16T08:55:00.006-04:00

When we headed to Baltimore County mainstay Patrick's Restaurant & Pub on a recent Friday night, I wasn't sure what to expect. Their website touts the cuisine as "A Maryland menu with European flair" – a tagline that seems like a nebulous catch-all – and a so-so review from Sun critic Elizabeth Large did little to boost my expectations.

Situated in a bustling strip mall setting, the facade, name and location might suggest a sports bar while the inside strives for a not-quite-fine-dining experience. Because we were with a large group it's hard to tell how our service compared with the rest of the restaurant. Our separate room included our group of a dozen-plus and another table of probably half that, all served by one slightly harried waiter. It took me a good half-hour to get a drink ordered and even then it was only because I all but tackled our waiter – after they'd taken and brought the order of the person next to me and headed out the door.

Luckily, Large's review of the restaurant and a look at their on-line menu gave me a good idea what to expect, not to mention what to avoid. I was pleased to see Fried Maryland Tomatoes (singled out in Large's write-up) were still offered and though the evening's specials held some promise, I didn't think a big order of liver and onions was going to make me any friends among the casual acquaintances and neighbors with whom we were dining. Not to mention my liver-hating wife!

Frankly, the one menu offering that did jump out at me was an entree of Broiled Idaho Rainbow Trout. The dish always reminds me of a trip that I took with my sister and her family back when I was a pre-teen. One night at dinner my brother-in-law ordered the rainbow trout and it was one of my first exposures to "real" fish at dinner. For a kid accustomed to fish sticks and the Howard Johnson's all-you-can-eat fried flounder, the head-on presentation and moist, flavorful fish I tried that night in the mid-to-late 1970s may have been one of the early stepping stones toward my current culinary state.

But, considering that this was more a social event than an exploratory dinner out I decided to file the trout away with the liver and go from something that wouldn't be quite as much work. I settled on an entree of Grouper Monte Carlo, a huge portion of firm and flavorful flaky white fish sautéed in white wine with artichokes, lemon, tomato and fresh basil. I couldn't really find the artichokes in the dish but the lemony sauce went well with the mild but tasty grouper.

The Fried Maryland Tomato appetizer was an even bigger hit. While most menus offer fried green tomatoes, Patrick's uses ripe, red tomatoes in their dish and they somehow keep the thick slices from falling apart in the process. And at just $4.99 the packed plate features six thick slices fried in olive oil and topped with cheese and fresh basil. Though my grouper was tasty and filling (thanks in part to a huge house salad and baked potato on the side), it was the fried tomatoes that would make me head back.

Other portions seemed equally large and the varied menu pretty much had something for everyone – steak for some, fish for others, even eggplant parmagiana (which is served in a towering stack) and sour beef with dumplings, a long-standing offering dating back to Patrick's early days. A bite of fried Maryland crab cake was tasty but the folks at Michael's, Faidley's, G&M and Patrick's (in Baltimore) don't have anything to worry about.

While I won't be running back to Patrick's anytime soon, you could do worse than this Baltimore-area institution that is sure to please even the most diverse group of appetites and palates.

Tabasco Mayo?! Why Am I Only Learning About This Now?!

2009-05-15T11:36:00.003-04:00

It wasn't until recently that I became aware of the violently anti-mayonnaise underground at work in our fine country. I can certainly understand the hatred of cilantro, the soapy-tasting herb of doom that has plagued many a Mexican recipe I've wanted to try, but even I have been able to get past that... for the most part.

But I thought anti-mayo nuts were just that. A fringe sect of our society that professed to hate the creamy glue that holds together our various "salads" all the while downing forkfuls of Mom's potato salad and Aunt Barb's macaroni & tuna side dish.

Recent encounters on – of all things – a Eurotrash film message board have convinced me that this is more than a mere sect. This is a movement bent on recruiting nothing less than the leader of the free world to their evil cause! Then again, Obama and Biden both pledge to prefer their burgers cooked medium... yet another piece of information I would have liked to have had on hand during the recent election.

Despite these nay-sayers beating their chests in anti-mayo gloom, I'm glad to see that manufacturers are still pushing the creamy mayo envelope with new and wonderful flavors for us to try. Naturally, we're all aware of Baconnaise by this point, thanks to recent appearances on both Oprah and The Daily Show (just to name a few).

But yesterday, while I was out searching for tartar sauce I stumbled upon McIlhenny Spicy Mayo, "made with Blue Plate Real Mayonnaise and flavored with TABASCO brand Pepper Sauce... TABASCO brand Spicy Mayonnaise features the zesty flavor of south Louisiana."

Since I was in a rush and couldn't find the tartar sauce I was looking for I ended up leaving the store empty-handed, but after discovering this and the store's wide selection of Mexican condiments, cheeses and creams I have a feeling I'll be going back.

FOOD COURT: Fast Food Worker Finds Another Use for Grill Scraper

2009-05-14T15:49:00.003-04:00

Back when I worked in an office I used to try and avoid workplace arguments as much as possible. They were rarely productive and everybody just felt awkward and bad afterwards.

I never took into account the possibility that workplace tools could be used on me by savage, angry co-workers. And given that I worked in ad agencies and retail establishments filled with X-Acto knives, hot wax, large computer monitors and, in the case of one job, pool cues and balls things could have gone horribly, horribly wrong (cue Steven Seagal footage).

Like this case of battling co-workers from Edmond, Oklahoma. Cops were dispatched to a Carl's, Jr. fast food joint to investigate an alleged assault. I'll let the Edmond Sun take it from there...

At the restaurant, police questioned Billy Dwayne Prentice, of Oklahoma City, who said he and the victim had been arguing during work hours. The argument escalated and the suspect began to punch the victim with his fists while the victim was seated at his chair in his office, police said.

The suspect retrieved an industrial grill scraper from the grill area of the kitchen, returned to the office and began to strike the victim with the scraper, police said. The victim suffered injuries to his jaw and to his scalp.

Prentice is also facing felony possession charges "after a search produced a substance with a yellow-colored coating around it. The substance was sent to the Oklahoma State Bureau of Investigation for analysis."

FOOD COURT: Never Bring a Waffle to a Gun Fight

2009-05-14T06:27:00.004-04:00

All Crystal Samuels wanted was an All-Star, the popular Waffle House menu offering featuring grits, sausage, toast, eggs and a waffle. Instead she got shot by a waitress after throwing a waffle at her.

An altercation inside a Waffle House resulted in waitress Yakeisha Ward assaulting the customer and threatening her with a gun pulled from her car trunk. (How a dispute over eating from carryout trays inside a restaurant ends with someone brandishing a gun is beyond me.)

Amazingly, Samuels' only comment about the Waffle House according to the news report was "bad customer service".

REVIEW: Catch 3 Taco Trio at Baja Fresh

2009-05-13T14:28:00.004-04:00

Because we don't have a sitter on Wednesday it has sorta become my day to grab myself a treat for lunch, usually while we're out running errands or taking part in some excursion to get us out of the house.

Last week it was a trip to Pastore's which was made more difficult thanks to the ongoing road construction in front of the store. But it was totally worth it as the deli/Italian grocer continues to serve up my favorite hoagie in the Baltimore area. I am going to give the cold cut sub at Timonium's own Pasta Blitz a try, though, as this shopping center pizza joint/Italian eatery has supplanted local fave (and Baltimore Magazine "Best Of" winner) Pasta Mista with its excellent pizza.

But enough about pizza and subs. Today I tried the new Catch 3 Taco Trio at Baja Fresh, a platter featuring three fish tacos: a grilled mahi mahi taco, a crispy beer-battered mahi mahi taco, and a fire-grilled shrimp taco. Regionally tested last year, the limited time platter also features a side of rice and beans (your choice of black or pinto) to make a really filling lunch or dinner platter for just $6.99.

As a fan of the regular Baja Fresh Fish Tacos, I have to admit that the beer-battered taco was definitely my favorite of the three. Even after picking the food up, bringing it home and having it sit while I made lunch for my daughter the crispy taco was still hot and crispy, giving way to moist and mild fish inside. The toppings of avocado slices and pico de gallo give all three tacos a little kick that goes nicely with the fish.

My only complaints would be that the fire-grilled shrimp didn't seem too fire-grilled – it was almost as if somebody had said the word "fire" to them before they made their way into the tortilla – and I wasn't a big fan of the lime cilantro marinade that the shrimp are bathed in before they're cooked. I'm usually okay with cilantro if I know what to expect, but I got a big blast of the dreaded herb just as I was taking my first bite and I have to admit that it turned me off a bit.

The rice and beans are a complete afterthought and really not even necessary. In all the Catch 3 Taco Trio is a decent value but I wouldn't be in a giant rush to get it again.

Wednesday Roundup

2009-05-13T08:16:00.002-04:00

Lotsa food and drink stuff in the news lately and not enough time to cover each and every thing in depth. So here's a quick roundup of stories that have been piquing The Hungover Gourmet's interest...

The Senate Finance Committee is looking into a tax on vending machines, cigarettes and liquor in the hopes of finding a mix of tax increases to pay for a health overhaul. Proponents of the plan suggest slapping a $2 tax on a pack of cigarettes and a higher excise tax on alcohol. Taxing junk food, alcohol and tobacco could raise $600 billion over 10 years.
I'm on record as a big fan of the fish tacos at Rubio's, the California fast-food taco chain. Their fish tacos make other quick fix Mexican fare pale in comparison so I was surprised they were branching out with the first ground beef menu offering in their history. I was even more surprised that the new All-America Taco features a flour tortilla wrapped around a char-grilled, beef patty seasoned with spices, topped with melted American cheese, salsa fresca, smoky garlic-chipotle mayonnaise, a jalapeno pepper and lettuce. I'm thinking Rubio's should stick to their awesome fish tacos.
Speaking of fish tacos, I might be heading over to Baja Fresh today to try their new Taco Trio, a taco platter featuring a grilled shrimp taco, a grilled mahi mahi taco and a crispy mahi mahi taco.
Both Popeye's and Kentucky Fried Chicken have had unfortunate PR issues in recent weeks when the establishments ran out of chicken and could not/would not honor publicized promotions.
One person who does not seem to have been affected by the chicken shortage is producer/musician and now food blogger P Diddy (aka Puff Daddy, Sean Combs, Diddy, etc). While in the studio earlier this year Diddy decided to review the fried chicken offerings from the rival establishments. You can check out the video below:

Could White Castle's Timing Be Any Worse?

2009-05-04T07:52:00.003-04:00

When Louis Fowler and I were in Ohio last month we lamented the fact that the local White Castle had not started its Pulled Pork Sandwich promotion yet. Because what you need after you've ordered 90 Slyders, three orders of Family Fries, a couple sacks of Onion Chips and some Clam Strips is a couple Pulled Pork Sandwiches. From White Castle.

Little did we know that a few months later the world would be facing a possible pandemic of something called the Swine Flu Virus that isn't actually caused by exposure to pork products, despite the highly misleading name.

Whether pigs are to blame or not, this White Castle commercial for the aforementioned Pulled Pork Sandwiches probably won't allay the fears of those who think our porcine pals are at fault...