The Hungover Gourmet

What to Do in Batimore... Wine and Cake!

2009-10-13T07:08:00.003-04:00

Looking for stuff to do in Baltimore during the coming weeks? Two events just popped up on our radar that I'm sure will be of interest to THG readers...

On October 22 from 6:30 to 9:00 PM the Maryland Science Center will be hosting the latest installment in its popular Science Uncorked series. Held in conjunction with their current Da Vinci exhibit, the event will examine the wines from the legendary painter and inventor's Italian homeland.

Experts from The Wine Market will offer an in-depth look at the wines of Italy. Guests will learn the Italian wine regions, sample a variety of Italian vintages, and explore the role that color, scent, and taste play in the enjoyment of fine wine while sampling numerous wine and food pairings.

Tickets to Science Uncorked are $40 for Maryland Science Center members and $45 for non-members. Admission includes wine, food, presentation, and a tour of Da Vinci - The Genius. Attendees must be 21 or older. RSVP by calling 410.545.5960.

If cake is more up your alley, join Duff Goldman and members of the Charm City Cakes team at Baltimore's Atomic Books for a book release party and signing on Tuesday, October 27 from 7:00-10:00 PM. The staff from Charm City Cakes, who also happen to be the stars of Food Network's hit show ACE OF CAKES, will be stopping by Atomic Books to celebrate the release of their new book ACE OF CAKES: INSIDE THE WORLD OF CHARM CITY CAKES (William Morrow Cookbooks) and sign copies of the book.

Get Decadent Baltimore

2009-10-08T07:17:00.002-04:00

Do you feel left out while the kids are devising their trick or treat strategy in order to maximize their candy haul? Do you find yourself secretly hoping they leave their Halloween goodies unguarded so you can grab a Snickers bar to go along with a cold Natty Boh?

Don't sell yourself short Baltimore! Treat yourself to an Evening of Decadence at Morton's Steakhouse on October 28th and sample hors d'oeuvres from Morton's, premier Vosges chocolate and a selection of Piper champagnes.

Guests will arrive to a reception featuring Morton's signature hors d'oeuvres and Piper Sonoma Brut. After the reception, guests will begin taking part in the exceptional pairing of Champagne and chocolate using sensory vials which contain an essence (lilac, etc) that will pull that flavor out of the chocolate and champagne.

For more information, please visit www.mortons.com or call Judi DiGioia at 410-547-8255.

Adam Perry Lang's Smoked Chicken Livers

2009-09-04T13:43:00.008-04:00

I've mentioned before that I'm a huge fan of Adam Perry Lang's cookbook SERIOUS BARBECUE. I first heard Lang on The BS Report podcast over at ESPN and asked for the book for Father's Day. Within pages I knew that I'd found somebody whose thoughts about outdoor grilling and barbecue resembled my own ("it's all barbecue, and it all can be tremendously delicious"), who wasn't afraid to use high heat and leave the lid open, who didn't follow tried and true traditions and built flavors using marinades, brines, rubs, basting sauces, finishing sauces and more.

In the few months I've had the book I've made variations on several Lang recipes, everything from a sweet and spicy BBQ sauce to our new favorite pork chop recipe and some beer bathed brats that will be returning to the menu next weekend for NFL opening weekend.

But this weekend I decided I wanted to try his recipe for Smoked Chicken Livers. I don't know how you feel about them, but I love chicken livers – livers of any kind, really – which is a dramatic culinary turn that would make my adolescent head spin were I to go back in time.

I vividly recall attempts to get me to eat fried liver and onions as a kid, an experiment that failed miserably. These days, whenever I see it on the menu at a diner or as a restaurant special it quickly jumps to the top of my list of possible dishes. Frankly, I'd make it at home if anybody else in my house (dog not included) liked it and my wife wouldn't complain about the sites and smells that accompany its preparation.

With a trip to LBI coming up this weekend I thought it would be a great time to try the chicken livers. First, they take a fair amount of preparation and with a light work schedule I'd have time during the day for the cleaning and cooking required. Second, my father-in-law is a fellow chicken liver aficianado and I thought it'd be fun to give the finished product a try with him.

With two lbs. of chicken livers washed, trimmed and cleaned followed by an overnight soak in a bath of whole milk, I got everything ready for my first foray into what was essentially paté making. Here's how it went...

With the chicken livers patted dry and seasoned after their milk bath it was time to fire up the grill and soak the applewood chips for the purpose of providing smoke.

If you were ever wondering, that is what 2 lbs. of washed, trimmed, soaked and seasoned chicken livers look like!

My one complaint about Lang's cookbook is that it won't stay open on its own. There it is at top left jammed under our kitchen ledge. In the middle of the photo are the garlic, thyme and marjoram, salt and pepper, and sliced shallots that will be cooked in unsalted butter.

Cooking the shallots until just golden. Who doesn't love the smell of shallots or onions cooking in butter?

Time for the herbs and spices to do their thing. You have to be careful here. I had to watch this step carefully and stir frequently to keep the mixture from getting too dark.

You have to love a recipe that calls for almost a cup of bourbon. I went middle-of-the-road with Wild Turkey as opposed to the cheaper Old Granddad and the pricier Maker's Mark.

Remember when I asked who didn't like the smell of shallots cooking in butter? The aroma from the pan as the bourbon deglazes and carmelizes the whole shallot/spice/herb mix is another to die for.

With the pan deglazed and shallots carmelized it's time for, you guessed it, the heavy cream.

It's a tight fit on the grill. I probably should have gone with a smaller pan for the shallot mix. The middle and right burners are off with the smoker box full of applewood chips barely visible there in the upper left.

The temperature is about as low as I can get it but we're pumping out some nice smoke.

An hour later and here's the chicken livers combined with the cream and shallot mixture. You blend the two about halfway through and you can see that the smoke has turned the cream from white to a smokey brown. At this point I had to check and see how the chicken livers tasted and picked a plump one from the mixture. The smokey flavor is subtle and the meat inside is amazingly rich, moist and creamy.

After pulsing and adding some more unsalted butter the mixture is ready for cooling and refrigerating. Admittedly, the mixture neither looks great at this point nor does the flavors justice. The pepper is too overpowering and the room temperature mixture is a bit runny. Alas, even I was a bit skeptical that the end result would be a winner.

One night in the fridge later and the spread has really come together. Like chili or a stew that tastes better the next day the Smoked Chicken Livers are wonderful. Scooped from the serving bowl and served atop a cracker the taste and consistency is like a creamier, richer and more pepperty braunschweiger or even an upscale version of the liverwurst on rye I loved as kid (and still love today).

Free Food Alert... Baja Fresh Giving Away Burritos to their "Friends"

2009-09-01T05:30:00.003-04:00

The last time Baja Fresh decided to give away free burritos it apparently did not end well. Imagine the Oprah KFC Grilled Chicken disaster but with beans and rice.

But I have to hand it to them, the Mexican fast food chain – which usually battles Qdoba for my Mexi-bucks – is doing it again, but with some limitations.

The free burrito event takes place today, Tuesday, September 2 from 2:00-5:30 PM local time and customers must purchase a large beverage to get the free burrito. Not only that, but customers must also be Facebook fans of the eatery and have printed out the coupon page with their name at the top (and present ID) in order to get their freebie.

Attend a Crazy Legs Conti/Eater X Competition

2009-09-01T05:12:00.002-04:00

Got the following message over at Facebook and wanted to pass it along...

I'm an associate producer for a TLC show that's hosting a Crazy Legs Conti eating contest next Wednesday. I was wondering if you could send a message out to the Crazy Conti group that you admin, because we NEED AUDIENCE MEMBERS!

Here are the details: Timothy Janus (Eater X, ranked #4 in the world) and Crazy Legs Conti (ranked #14) will be meeting up at a downtown restaurant in Hoboken, New Jersey on Wednesday, September 2nd 2009 for some cake-eating craziness.

They need everyone interested in attending to email their RSVPs ASAP! Guests need to arrive at the site at 3pm and should expect to stay until 5pm. Everyone will need to be comfortable signing an TV appearance release because the event may be televised later.

Interested individuals can reply to hobokenproject@gmail.com to RSVP- please give your full name, age, and contact info (including phone number for confirmation).

Let's Get f'REAL

2009-08-28T06:26:00.006-04:00

"Milkshake" and "convenience" are not words that usually go together. And while a thick, frosty shake isn't exactly what I'd call a thirst-quencher, there's something about (happily) struggling to get that ice cold, creamy concoction up a straw that lends itself to lazing about on a hot summer day.

Unfortunately, grabbing a milkshake has never been the easiest thing in the world. In fact, other than a fast food joint like McDonald's – whose "shakes" have long been the subject of dark, nasty and unfounded ru mors – I wouldn't know where to get one that didn't involve making one myself (a process that would include finding our blender) or sitting down to order one. I suppose ice cream parlors (I think I'm dating myself with that terminology) serve them but it's not like they're on every corner, even if I had the time to leisurely kick back for a shake.

Enter the f'REAL, the invention of Jim Farrell, fellow milkshake lover and a man who knew there had to be a better way. I was vaguely familiar with the company's blender kiosks and squat refrigerated cases that sat in some of the Wawas I would frequent during my travels, but I readily admit that: a) I'm a Wawa purist and tend to only purchase hoagies, chips, Diet Lemonade Tea, soft pretzels, and coffee; and, b) I'm usually in a hurry whenever I'm in a Wawa and rarely take the time to stop and smell the roses, so to speak.

In other words, I'm a creature of habit. So when the fine folks at f'REAL offered me the opportunity to give their handy – and interactive – milkshakes a try I couldn't resist.

I'd been walking around with a couple f'REAL coupons in my wallet for a few weeks but was always in too much of a rush to get to the beach or eat my hoagie to succumb to the allure of their high-tech gadgetry. But on a recent trip to LBI the milkshake gods started nudging me, reminding me of the opportunity that lay before me. While stopping midway for gas and dinner one night the guy in front of me was buying a f'REAL... a day or so later another customer in line had a f'REAL as I ordered up my morning coffee. These were literally the first people I'd ever seen buying these.

I got the hint. It was time to get f'REAL.

Unfortunately, the Wawa on the Boulevard in Beach Haven was out of the limited edition Cookie Dough flavor. In fact, the refrigerated case seemed low on most flavors which I suppose is a good sign for the folks at f'REAL. With Cookie Dough out of the mix I opted instead for Cookies and Cream which combines ice cream with crushed Oreo or Oreo-like cookies. (Other regular flavors include Chocolate, Vanilla, Strawberry, Chocolate Malt and Mint Chip which is available from February through May.)

After choosing the plastic cup filled with the frozen blend of ice cream and dairy-fresh milk from the case, I popped the lid, chose my preferred blend (regular, one of three options) and stepped back while the blender did the rest. About a minute later I had my f'REAL.

As somebody who doesn't have a sweet tooth I was actually a little concerned that the shake would blast me with a sugary, too sweet concoction I'd be passing off. Not the case. Though the regular blend mode left some of the ice cream a bit too solid, requiring some deft work with my straw, the resulting shake was eventually creamy and refreshingly cold, like slightly melted ice cream before it turns to ice cream soup. As we drove down the Garden State Parkway I happily worked away at my shake, noisily slurping up the last bits and almost waking my daughter in the process.

Available in Milkshake, Smoothie and Frozen Cappuccino blends, f'REAL products run about $2.50 and are available at convenience stores around the country. In addition to the standard flavors, exclusive, limited edition offerings are available at selected convenience stores, such as the Reese's Peanut Butter Cup shake available now at Sheetz.

Wawa or Sheetz: Which Are You?

2009-08-27T13:30:00.004-04:00

My love for Wawa is well documented within these pages, not to mention the pages of THG #11 which features WP Tandy's paean to the convenience store to end all convenience stores.

But it's not like The Wa is the only quick fix, one-stop shop for gas and grub. For those of us in the mid-Atlantic region Sheetz is also an option though I've never stopped at one for anything more than a quick gas up and maybe a restroom visit.

Frankly, while Wawa projects a more laid-back, easy-going experience the red and neon decorating scheme at Sheetz seems far more in your face. In other words, not the amped-up experience I need when stopping to stretch my legs during a drive. Even the Sheetz web site features an idling monster truck emblazoned with the store's logo.

Seems I'll have to be making an exploratory Sheetz trip, though. I was just checking out their web site and found out that they have an exclusive Reese's Peanut Butter Cup-flavored f'REAL milkshake! Another tip of the cap to Sheetz for their efforts to change Pennsylvania's outdated liquor laws and make it okay to purchase alcoholic beverages in the Keystone State's convenience and grocery stores. While their motives certainly aren't entirely altruistic (imagine how much liquor sales would put in the coffers of the Sheetz – and Wawa – locations in that state), I'm all for changes to such long-standing laws.

Washington Post reporter Hank Stuever digs deeper into the Wawa vs. Sheetz debate in this article from today's edition.

Thanks to THG contributor Debbie Stultz for the tip.

What Has THG Been Doing for the Last Three Weeks?!

2009-08-17T07:07:00.007-04:00

While sending somebody THG links for an upcoming story/interview request I realized that I have not posted anything here since about three weeks ago when the world was abuzz with talk of the kegger on the White House lawn. (That's not to say I've been away from writing about food and drink, but followers of my Twitter feed know that.)

So, you may be wondering, what the heck has been happening at THG HQ over the last few weeks? The answer in one word... lots!

The first big event since last we spoke was the latest installment of what has become an annual tradition on par with Thanksgiving here at Casa THG... the European Trash Cinema BBQ. This little gathering got its start a few years back when our UK pal artist Adrian Salmon was in the States for the Baltimore Comic-Con and we introduced him to a world filled with Old Bay, steamed crabs and beer can chicken. Unfortunately, I also became reacquainted with Seagram's VO Gold that night and given the way the evening ended it's amazing there was a second ETP BBQ... or ETPBQ as they've become known.

But my wife is nothing if not patient, understanding and forgiving so each summer has seen this spectacle return, usually accompanied by mountains of pulled pork, other grilled goodies and sweet and tasty desserts that my pals (including Tomb it May Concern mastermind/Tough to Kill co-author David Zuzelo who gifted me with a massive box of Batman comics and graphic novels that I'm wading through and will be posting about at Exploitation Retrospect) gleefully devour into the wee hours.

This year's gathering was intimate compared to previous events with just eight friends joining us for the evening (past events have featured three times that number), but that didn't stop the food and beer from flowing. Armed with my copy of Adam Perry Lang's Serious Barbecue (my new bible and go-to cookbook) we rolled out my homemade pulled pork, a sweet and spicy whiskey barbecue sauce, beer-bathed brats with grilled onions (which will be making their return for NFL kickoff weekend), my father-in-law's classic potato salad (kicked up with a touch of bacon), spareribs and not one but two kinds of cole slaw (traditional and Ina Garten's amazing Blue Cheese Slaw, a new fave in this house).

The event was a rousing success though the ribs disappointed me. Though pals gave them the thumbs-up both Chris and I thought they were a bit tough and chewy, not as tender and tasty as my usual slabs. Frankly, I blame the full slabs I purchased at Costco. I usually purchase the Costco-butchered ribs which feature thick, meaty portions with nice marbling and enough fat to deliver juicy and delicious ribs. The pre-packed Smithfield slabs I purchased seemed leaner, perhaps too lean, and never gave me the shrink from the bone I look for when initial cooking the ribs in the oven before they get finished on the grill. Lesson learned.

Naturally, I've also been busy making sure that copies of the latest (and final) issue of THE HUNGOVER GOURMET have been making their way out into the world. Due to some unexpected client projects this has been a bit more glacially-paced than I would like, but we're getting there. There's still time to order copies from our on-line store or send $3 (cash or money order, no checks) to PO Box 5531, Lutherville, MD 21094-5531. Early feedback on the issue has been very positive with Louis Fowler's epic culinary trip through Big Lots being singled out by many.

Speaking of projects with a lengthy gestation period, I'm also pleased to report that after three-plus years our kitchen renovation is about 99% complete. We began renovating the room back in the summer of 2006 but never finalized the backsplash due to our need for a new roof (heavy, windy storms were causing our kitchen ceiling and walls to leak like something out of a horror flick). With that major expense finally checked off our list earlier this summer we were able to get the backsplash installed and begin thinking about the last touches needed to complete the room, namely a new light fixture over the kitchen table and a fresh coat of paint on the ceiling. I'll be happy to have these pieces complete as we close in on our fourth anniversary here at the house.

That pretty much brings you up to date on what's been going on over the last few weeks. I don't know about where you live dear reader but we're smack dab into the dog days of summer here in Baltimore and my office is sweltering thanks to the various computers and printers, not to mention the "closed door policy" intended to keep my two-year-old at bay. I promise more posts to come in the days ahead, including my take on JULIE & JULIA, more coffee chatter, and even – dare I say it? – a THG website update.

Till then, relax, it's only cooking.

Brew News and Notes: Potent Beers and What the Prez Drinks

2009-07-28T08:31:00.002-04:00

A Scottish brewer thinks they have the answer to the country's binge drinking problems... beer with an 18.2% ABV! After my recent run-in with Old Chub Scotch Ale and its sneaky* 8.00% ABV I think I'll pass on serving this at this weekend's gathering of the lads from The Eurotrash Paradise. (I'd link to the original article over at The Buteman but it says "The article has been unable to display." Might've had too many Old Chubs. Don't say I didn't warn you.)

Meanwhile, President Obama is returning to his roots as a community organizer and bringing together cops and alleged perps to hash out their problems. Over beers. At the White House. Seriously, "Bama!" (as Ryan calls him) has arranged an informal kegger on The White House lawn with Sgt. Crowley (Blue Moon) and Professor Gates (Red Stripe or Beck's). The President, apparently unwilling to truly embrace his Chitown roots and throw back some Old Style is having a Bud.

Speaking of Chicago, Bill Daley over at The Tribune writes about Inedit, a high-fallutin Spanish beer from Estrella Dam. Tagged as "the first beer specifically created to accompany food" (I guess they've never heard of Natty Boh) the website suggests keeping the bottle chilled in a wine cooler and served in a white wine glass. Something tells me serving this with brats, pulled pork and ribs this weekend might be a bit much.

*And I use the term "sneaky" to mean that they printed it on their cans so I would notice it.

Back from Vacation, THG #11 in Hand!

2009-07-27T07:14:00.004-04:00

While I wish I could say I was happy to be back from our vacation on LBI, I promise I won't lie to you. The sun, sand and surf were great, providing many relaxing hours on the beach, collecting shells with Ryan, playing in the sand with her and her cousins, hanging out and having a good time.

As in past years, it seems like the food we made at the house trumped anything we ordered out, especially a phenomenal night of surf & turf featuring grilled tuna steaks, barbecued spareribs, my father-in-law's to-die-for potato salad, and a wonderful calabrese salad featuring ripe Jersey tomatoes.

Alas, I did not get back to the Terrace Tavern for my beloved Terrace Stacker, but with a couple more trips before the fall settles in I should have a few opportunities to get there for a return visit.

Today, it's back to the grind... I just spent what felt like an hour cleaning up the yard after last night's brief, but powerful, summer storm and the dentist awaits. Customer orders need to be placed, voicemails have to be logged, and a layout for a client mailer needs to be, well, laid out.

But before I saddle up and begin dreaming of my next trip to the beach (40 days, but who's counting?) I'd be remiss if I didn't mention that the new (and final) issue of The Hungover Gourmet has arrived from the printer.

What you see in my hand at right – and don't worry, I was parked at the time – is our 44-page swan song, a combination mash note to and scathing indictment of coffee, plus thoughts on beer, Bud Chelada, the passing of a THG contributor, and Louis Fowler's epic struggle to feast like a king on a Big Lots budget.

Order your copy today.

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.