For those of you who are still reading this blog, you may remember that Cheerwine is my favorite soda. Unfortunately my supply is dwindling and it's expensive to buy a case and have it shipped.
I've been wanting to try Dr. Pepper Cherry to see if it cuts the mustard. I was a bit skeptical because I am a snob about soda and turn up my nose at anything not in a glass bottle and not made with cane sugar.
Cut the mustard it does! I was surprised how similar it is to Cheerwine and what a great taste it has. Just enough cherry, just enough Dr. Pepper. You might even see me sneak a 12 pack of cans into my cart at the grocery store.
Thursday, January 28, 2010
Wednesday, January 27, 2010
Purple Stuff
So, I'm sure all of you remember the classic Sunny D commercial where the kids look in the fridge and turn up their noses at the "purple stuff" and rejoice at discovering Sunny D.
I hate Sunny D and like the purple stuff. Every once in a while I go on a grape soda kick, which seems to really confuse my wife. I think she is puzzled by the whole soda obsession in general. Nehi grape, pictured on the right, is my favorite grape soda. It's unfortunately hard to find and I've only seen it in the south.
Boylan's makes a good grape soda. I still need to try NuGrape, another classic vintagy brand. It has to be bottled and served ice cold. It also tastes great on a hot day.
I hate Sunny D and like the purple stuff. Every once in a while I go on a grape soda kick, which seems to really confuse my wife. I think she is puzzled by the whole soda obsession in general. Nehi grape, pictured on the right, is my favorite grape soda. It's unfortunately hard to find and I've only seen it in the south.
Boylan's makes a good grape soda. I still need to try NuGrape, another classic vintagy brand. It has to be bottled and served ice cold. It also tastes great on a hot day.
Tuesday, January 26, 2010
Something for Nothing
Let me begin by saying that I am a walking contradiction when it comes to grocery shopping. I love specialty stores with hard to find items and beautiful meat and produce sections. I also love places like Winco pictured above with decent variety and rock bottom prices.
We usually end up going to 2-3 grocery stores to get what we're after. They just opened a Winco here in Salt Lake and their prices are ridiculous. Everything is seriously $1-2 cheaper than other grocery stores. If you've ever seen Raising Arizona, it reminds me of the grocery store where they chase down Mr. H.I. McDonnough and shoot at 2 liter bottles of soda and cans of baked beans.
Their selection is pretty good, way better than Wal-Mart. The depressing factor is definitely lower than your average grocery store but not nearly that of Wal-Mart. I judge the depressing factor by the general ambience and the looks on the faces of the employees and the customers. For me shopping at Wal-Mart makes me feel like I'm in a refugee camp fighting for rations. There is something Soviet about the surly employees, bare shelves and long lines, but the all-American low prices keep people coming back.
Winco is definitely a good place to do your stock-up grocery trips, but I'll still have to pay sky high prices for certain specialty items at the nice stores.
Monday, January 25, 2010
World's Ultimate Meatball
For those of you who are familiar with the film Rocky 3, you will understand this reference. Rocky fights Hulk Hogan who labels the contest "the world's ultimate male vs. the world's ultimate meatball!"
This weekend I tried to make the world's ultimate meatball. I used this recipe from our white-haired friend who hosts Diners Drive-ins and Dives. WARNING! This recipe is time consuming and calls for a lot of ingredients that you probably don't have around the house.
It was amazing though. I only used fresh basil and didn't use the other fresh herbs. Also, I just used crushed tomatoes and not the San Marzano tomatoes. It was really good, I held back the red pepper flakes and just did 1 teaspoon, it gave them a good amount of kick but not too much.
These were really good, enjoy with a nice frosted mug of birch beer.
This weekend I tried to make the world's ultimate meatball. I used this recipe from our white-haired friend who hosts Diners Drive-ins and Dives. WARNING! This recipe is time consuming and calls for a lot of ingredients that you probably don't have around the house.
It was amazing though. I only used fresh basil and didn't use the other fresh herbs. Also, I just used crushed tomatoes and not the San Marzano tomatoes. It was really good, I held back the red pepper flakes and just did 1 teaspoon, it gave them a good amount of kick but not too much.
These were really good, enjoy with a nice frosted mug of birch beer.
Friday, January 22, 2010
Beware of the Soggies!
If your family was anything like my family, sugar cereal was not allowed. We could get it on vacations and that was it. There must have been a lot of parenting literature circulating on the subject in the early 80s because my wife's family had the same policy.
Or, then again, maybe it was because the parents did not think that a mixture of processed corn, sugar and chemicals was a great way to start the day.
Cap'n Crunch was my favorite childhood cereal (with crunch berries of course). What about you? I loved the way the yellow bricks tasted with the crunchberries (and didn't really notice the greasy film it leaves in your mouth). When I was a freshman in college and liberated from the oppressive cereal policies of my parents, I ate many a bowl. I haven't had it for a long time and may pick up a box next time I'm at the grocery store, just for old time sake.
Or, then again, maybe it was because the parents did not think that a mixture of processed corn, sugar and chemicals was a great way to start the day.
Cap'n Crunch was my favorite childhood cereal (with crunch berries of course). What about you? I loved the way the yellow bricks tasted with the crunchberries (and didn't really notice the greasy film it leaves in your mouth). When I was a freshman in college and liberated from the oppressive cereal policies of my parents, I ate many a bowl. I haven't had it for a long time and may pick up a box next time I'm at the grocery store, just for old time sake.
Thursday, January 21, 2010
Crazy Dogs
For those who don't know, let me just get it out of the way, I'm a huge Brigham Young University fan. It's where I went to school, it's where I met my wife and I love to cheer for the sports teams. So all you haters out there, deal with it!
Being back in Utah is great because I can go to BYU games. I'm a little bitter that I was a student there when the sports teams had mostly mediocre seasons and now they are good. One thing that is now a Provo institution which was missing while I was there is J Dawgs.
In fact, J Dawgs is along the route where I walked to school every day, ah what could have been . . .
I've been on the lookout for a good hot dog since I moved back to Utah. Washington DC had the world famous Ben's Chili Bowl, which had it's signature chili half smoke, beloved by Obama and Bill Cosby. I've been feeling the void in my life since I moved back.
My friend and I hit up J Dawgs before seeing the #13 ranked Cougars trounce the Wyoming Cowboys. The game was great, and so was J Dawgs. It was everything I like, simple menu, great food, low prices and prepared quickly. What more can you ask for? J Dawgs has a signature sauce that really brings all the fixins in the dog together.
Hats off the J Dawgs, it ill be my new pre-game go to place . . . even better than the BYU food service heat lamp hot dogs available at the game.
Being back in Utah is great because I can go to BYU games. I'm a little bitter that I was a student there when the sports teams had mostly mediocre seasons and now they are good. One thing that is now a Provo institution which was missing while I was there is J Dawgs.
In fact, J Dawgs is along the route where I walked to school every day, ah what could have been . . .
I've been on the lookout for a good hot dog since I moved back to Utah. Washington DC had the world famous Ben's Chili Bowl, which had it's signature chili half smoke, beloved by Obama and Bill Cosby. I've been feeling the void in my life since I moved back.
My friend and I hit up J Dawgs before seeing the #13 ranked Cougars trounce the Wyoming Cowboys. The game was great, and so was J Dawgs. It was everything I like, simple menu, great food, low prices and prepared quickly. What more can you ask for? J Dawgs has a signature sauce that really brings all the fixins in the dog together.
Hats off the J Dawgs, it ill be my new pre-game go to place . . . even better than the BYU food service heat lamp hot dogs available at the game.
Wednesday, January 20, 2010
Mile High Meal Club
Let me start off by saying that flying first class is one of the worst things you can do as an airline passenger? Why? Because you learn how much better it is and will never want to fly coach in the future.
Airplane food is notoriously bad and now it's a little better, but you have to pay for it. My best airplane food experience was, ironically, with a meal I brought on-board myself. I was in 9th grade and we'd gone on a trip to New York. I had a leftover half a cornbeef sandwhich from the Carnegie Deli in New York. While everyone else had their scalding hot microwaved pasta, I dined on a world class sandwich.
What are some of the best and worst airplane meals you've had dear readers? Do we have any first class flyers out there who can gloat about terrific meals they've had sitting up with the big shots while the rest of us choke down soggy processed meat sandwiches in coach?
Airplane food is notoriously bad and now it's a little better, but you have to pay for it. My best airplane food experience was, ironically, with a meal I brought on-board myself. I was in 9th grade and we'd gone on a trip to New York. I had a leftover half a cornbeef sandwhich from the Carnegie Deli in New York. While everyone else had their scalding hot microwaved pasta, I dined on a world class sandwich.
What are some of the best and worst airplane meals you've had dear readers? Do we have any first class flyers out there who can gloat about terrific meals they've had sitting up with the big shots while the rest of us choke down soggy processed meat sandwiches in coach?
Tuesday, January 19, 2010
My Own Private Idaho
So yesterday, in honor of civil rights, we had our annual civil rights breakfast. On the menu was french toast and hash browns. This was our first attempt at hash browns and they turned out much better than expected.
We used this recipe:
4 medium sized potatoes peeled
2 tablespoons finely chopped onions
1/2 teaspoon salt
ground pepper
First, you put the potatoes through a food processor or grade them in a cheese grater on one of the larger settings
Second, boil the potatoes (shedded) until they can easily be penetrated with a fork
Mix all the ingredients together in a bowl
Put in a non-stick skillet with three tablespoons of oil (recipe recommends vegetable oil, we used olive oil)
Make into a large cake in the skillet, press down with spatula
Cook 15 minutes, when the cake starts to get a nice crust on the bottom, split it in half. Use two spatulas to turn each side over. (We at least tried to do that, but some of it turned into more of a "hash". I guess that's a good thing).
These were as good or better than you would get at your favorite breakfast place.
We used this recipe:
4 medium sized potatoes peeled
2 tablespoons finely chopped onions
1/2 teaspoon salt
ground pepper
First, you put the potatoes through a food processor or grade them in a cheese grater on one of the larger settings
Second, boil the potatoes (shedded) until they can easily be penetrated with a fork
Mix all the ingredients together in a bowl
Put in a non-stick skillet with three tablespoons of oil (recipe recommends vegetable oil, we used olive oil)
Make into a large cake in the skillet, press down with spatula
Cook 15 minutes, when the cake starts to get a nice crust on the bottom, split it in half. Use two spatulas to turn each side over. (We at least tried to do that, but some of it turned into more of a "hash". I guess that's a good thing).
These were as good or better than you would get at your favorite breakfast place.
Friday, January 15, 2010
Daddy Issues
I remember liking Dad's Root Beer when I was younger. Since I've gotten into soda and become a certified expert, I wanted to revisit my childhood and try it in the classic bottle. A local grocery store had the bottles on sale for 50 cents a pop, so I bought a bunch.
Dad's is made with cane sugar and has been around since 1937. It was a major dissappointment. It was flat and fairly bland. It also had a watered down taste, not at all what I was expecting. It was too bad because I wanted so badly to like it.
My top root beers so far are Virgil's, Sprecher's and Sioux City Sarsparilla. I've been wanting to try Abita and Bulldog and should have reviews of those brands shortly.
Dad's is made with cane sugar and has been around since 1937. It was a major dissappointment. It was flat and fairly bland. It also had a watered down taste, not at all what I was expecting. It was too bad because I wanted so badly to like it.
My top root beers so far are Virgil's, Sprecher's and Sioux City Sarsparilla. I've been wanting to try Abita and Bulldog and should have reviews of those brands shortly.
Wednesday, January 13, 2010
Paying the Price for Bad Meat
Good meat is something I usually take for granted. We usually buy our meat from Costco, and have generally been satisfied.
Occasionally we'll go to a fancy butcher shop or Whole Foods and it's usually worth it, you can taste the quality.
This weekend we bought some meat on sale at Fresh Market, which recently bought Albertsons. The idea of meat going on sale is a little gross, mainly because it's probably pretty old and about to go bad. We got a roast on sale that tasted just like that. Our roasts usually turn out great, but this one tasted like it was from a college cafeteria.
Word to the wise, save money elsewhere and invest in good meat.
Occasionally we'll go to a fancy butcher shop or Whole Foods and it's usually worth it, you can taste the quality.
This weekend we bought some meat on sale at Fresh Market, which recently bought Albertsons. The idea of meat going on sale is a little gross, mainly because it's probably pretty old and about to go bad. We got a roast on sale that tasted just like that. Our roasts usually turn out great, but this one tasted like it was from a college cafeteria.
Word to the wise, save money elsewhere and invest in good meat.
Tuesday, January 12, 2010
Auspicious Beef
Now that Mrs. Fabulous is expecting a baby fabulous, all she wants to eat is red meat and ice cream . . . it's awesome.
We tried this recipe and it was a real winner of a beef dinner.
2 pounds top blade steak sliced thin (we couldn't find blade steak and used flank steak instead)
2 tablespoons vegetable oil
1/2 c. soy sauce
1/2 c. sugar
2 tablespoons mirin, sherry or white wine
2 teaspoons cornstarch
2 teaspoons grated fresh ginger
1 garlic clove minced
1/8 teaspoon red pepper flakes
2 scalions sliced thin
Make sauce while beef browns
1. Brown Meat: Pat steak dry with paper towels and season with pepper. Heat 1 tablespoon of oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Brown half of the steak on both sides, about 5 minutes total. Transfer steak into a clean bowl. Repeat with remaining steak, then transfer to bowl.
2. Assemble and Simmer Sauce: While steak cooks, whisk soy sauce, sugar, mirin, cornstarch, ginger, garlic and red pepper flakes together. Add sauce to skillet, return to medium-high heat, and simmer, scraping up any brown bits, until thickened, about 2 minutes.
3. Simmer Meat with Sauce: Add steak and any accumulated juices to skillet and continue to simmer until steak is heated through and sauce has thickened, about 1 minute. Transper to platter and sprinkle with scallions, serve over rice with toasted sesame seeds on top.
Monday, January 11, 2010
Manly Seafood
For some reason, raw oysters seem like a very manly food to me. There is something about eating them that feels very much like doing shots, which, when you don't drink like me, is something you need more of in your life.
The last time I had raw oysters I was a teenager and tried one with my grandpa. This weekend we went out to Market Street Grill (the only legit fish restaurant in Utah) and I decided to try a few. I couldn't believe how much flavor they had and how fresh they tasted. I felt like I dunked my face in the ocean and took a bite.
I only had three (pretty weak I know) but felt like I could have easily eaten a couple dozen. I thought of buying my own and trying to make them at home. But shucking them sounds shucking hard, if it's anything like what I've seen on TV. If anyone has done it or has any pointers, speak up!
The last time I had raw oysters I was a teenager and tried one with my grandpa. This weekend we went out to Market Street Grill (the only legit fish restaurant in Utah) and I decided to try a few. I couldn't believe how much flavor they had and how fresh they tasted. I felt like I dunked my face in the ocean and took a bite.
I only had three (pretty weak I know) but felt like I could have easily eaten a couple dozen. I thought of buying my own and trying to make them at home. But shucking them sounds shucking hard, if it's anything like what I've seen on TV. If anyone has done it or has any pointers, speak up!
Friday, January 8, 2010
Singing the Praises of Cheerwine
So, as most of you know by now, I am obsessed with soda. There are still a lot that I would like to try, but I think that Cheerwine is definitely my preferred brew.
What's Cheerwine? If it's so good why have I never seen it in a store and why have I never heard of it?
Cheerwine is a soda that has been around since 1917 and is primarily available in the south (North and South Carolina to be exact). I describe the taste as a combination of Cherry Coke and Dr. Pepper. For me it has just the right amounts of cherry, cola and other flavors. They sell it in cans with high fructose corn syrup or glass bottles with cane sugar (bottled is the way to go).
I am so passionate about Cheerwine that last year when I was living in Washington DC, I found a place that was a 45 minute drive where I could buy cases of bottles. Before I moved to Utah I bought 4 cases and packed them in the moving van with our supplies.
I think Cheerwine should definitely be available all over the country, in the meantime, I'm down to my last case.
What's Cheerwine? If it's so good why have I never seen it in a store and why have I never heard of it?
Cheerwine is a soda that has been around since 1917 and is primarily available in the south (North and South Carolina to be exact). I describe the taste as a combination of Cherry Coke and Dr. Pepper. For me it has just the right amounts of cherry, cola and other flavors. They sell it in cans with high fructose corn syrup or glass bottles with cane sugar (bottled is the way to go).
I am so passionate about Cheerwine that last year when I was living in Washington DC, I found a place that was a 45 minute drive where I could buy cases of bottles. Before I moved to Utah I bought 4 cases and packed them in the moving van with our supplies.
I think Cheerwine should definitely be available all over the country, in the meantime, I'm down to my last case.
Thursday, January 7, 2010
Pinch Some Pennies
I've debated actually doing this post. There's a fine line between frugal and cheap and I try to stay on the frugal side without crossing it. I occasionally use coupons, but try to stay far away from the hardcore coupon-clippers; not the ones who occasionally do it to save their family some cash, but the ones who do it as a full time job and get paid 10 cents for each of the 36 packages of chili cheese Fritos they buy. When you talk to those people, you always feel like a chump for actually paying for groceries--even if their freezer is stocked with Western Family fish sticks and Red Barron pizza.
Coupons are a whole different ball game in restaurants. When you use a coupon at the grocery store, the cashier always gives you a look of approval, like you've played your hand well. Restaurants are a different story. They send out tons of coupons in the mail. When you actually try to use one, there is always an awkward moment. The waiter gives you this look like "you've shown your true colors, I should have known when you didn't order a drink."
Recently we went with a big group to Bucca di Beppo. I'm not usually a big fan of restaurant chains, but I think their food is actually pretty good. We had several awkward moments with our waiter, like when we tried to remove the bust of the Pope that was in plexi-glass in the middle of our round table. We were told that it was corporate policy that the Pope cannot be moved. Everyone in the group tried to use a $10 off coupon from the mail. The waiter looked at us with disgust seeming to say "just what I expected from this group." We could only use one per table.
This brings me to the point of my post. Their marguerita pizza was actually really good. I also like their mixed green salad. So, go to Bucca di Beppo and get the small pizza and small salad, which ends up being $21.00 and you can use your $10.00 off coupon. Use it . . . if you can endure the shame.
Coupons are a whole different ball game in restaurants. When you use a coupon at the grocery store, the cashier always gives you a look of approval, like you've played your hand well. Restaurants are a different story. They send out tons of coupons in the mail. When you actually try to use one, there is always an awkward moment. The waiter gives you this look like "you've shown your true colors, I should have known when you didn't order a drink."
Recently we went with a big group to Bucca di Beppo. I'm not usually a big fan of restaurant chains, but I think their food is actually pretty good. We had several awkward moments with our waiter, like when we tried to remove the bust of the Pope that was in plexi-glass in the middle of our round table. We were told that it was corporate policy that the Pope cannot be moved. Everyone in the group tried to use a $10 off coupon from the mail. The waiter looked at us with disgust seeming to say "just what I expected from this group." We could only use one per table.
This brings me to the point of my post. Their marguerita pizza was actually really good. I also like their mixed green salad. So, go to Bucca di Beppo and get the small pizza and small salad, which ends up being $21.00 and you can use your $10.00 off coupon. Use it . . . if you can endure the shame.
Wednesday, January 6, 2010
Porktastic!
If you're anything like me, one of your New Year's resolutions is to eat more pork. Before you knock pork, I'll have you know that my great uncle lived to be 95 and ate pork every day of his life. He also drank booze and chased dames, neither of which I endorse. The pork, however, is something that I think could really help you achieve all of your health goals this year.
Last night we tried this recipe for carnitas tacos. These are easy because they cook all day in a slow cooker. They are also delicious, because they cook all day in a slow cooker. We garnished ours with avocados and monterey jack cheese. It needs a little spice, so I'd recommend tabasco or some spicy salsa.
Last night we tried this recipe for carnitas tacos. These are easy because they cook all day in a slow cooker. They are also delicious, because they cook all day in a slow cooker. We garnished ours with avocados and monterey jack cheese. It needs a little spice, so I'd recommend tabasco or some spicy salsa.
Tuesday, January 5, 2010
Blue Bore
On New Years Eve, I went with my whole family to the Blue Boar Inn for an early prix fixe meal and celebration.
The Blue Boar has spectacular atmosphere. Everything from the decor on the outside to the interior antler chandeliers looks like an Austrian Inn. They had cool pewter plates with the restaurant logo and lots of cool paintings and stuffed boars.
The only problem was . . . the food. It was mediocre at best and hinged on being bad. They had five courses and I kept waiting to be impressed and did not especially enjoy anything until dessert. My parents had eaten there a few months earlier and said the food did not even resemble what they had previously and cost twice as much.
They tried to serve a gourmet meal and did not pull it off. The dishes were fancy, with truffle soup, duck and venison. But none of it was very good. Part of the experience of going to a nice restaurant is having food you wouldn't normally eat that is surprisingly delicious. This meal consisted of bland, lukewarm food that I found lacking.
That's what you get for going out on New Year's Eve, you say. True, perhaps restaurants don't shine brightest on Valentine's or New Year's. However, there is a difference between the food being an 7 instead of an 8 or 9 and it being a 3 instead of an 8 or 9. Also, restaurants can't really afford to let people down these days, even the most asinine and unsophisticated can get online and review a restaurant, just look to this blog.
The worst dish was a fish called sable, it was under cooked and sitting on top of some kind of grain dish, which tasted like a Kashi bar. I could barely choke it down and seriously regret not saying something.
Well, there it is, my skewering of the Blue Boar.
The Blue Boar has spectacular atmosphere. Everything from the decor on the outside to the interior antler chandeliers looks like an Austrian Inn. They had cool pewter plates with the restaurant logo and lots of cool paintings and stuffed boars.
The only problem was . . . the food. It was mediocre at best and hinged on being bad. They had five courses and I kept waiting to be impressed and did not especially enjoy anything until dessert. My parents had eaten there a few months earlier and said the food did not even resemble what they had previously and cost twice as much.
They tried to serve a gourmet meal and did not pull it off. The dishes were fancy, with truffle soup, duck and venison. But none of it was very good. Part of the experience of going to a nice restaurant is having food you wouldn't normally eat that is surprisingly delicious. This meal consisted of bland, lukewarm food that I found lacking.
That's what you get for going out on New Year's Eve, you say. True, perhaps restaurants don't shine brightest on Valentine's or New Year's. However, there is a difference between the food being an 7 instead of an 8 or 9 and it being a 3 instead of an 8 or 9. Also, restaurants can't really afford to let people down these days, even the most asinine and unsophisticated can get online and review a restaurant, just look to this blog.
The worst dish was a fish called sable, it was under cooked and sitting on top of some kind of grain dish, which tasted like a Kashi bar. I could barely choke it down and seriously regret not saying something.
Well, there it is, my skewering of the Blue Boar.
Monday, January 4, 2010
How to French Toast
Is there anything better than french toast in the morning? It depends on the french toast.
Are they thick slices of buttery, fluffy, golden brown with powdered sugar and syrup, or thin dry slices of wheat bread coated with burnt egg on the outside and soggy, uncooked egg on the inside?
I may have found the key to delicious french toast that can rival most restaurant french toast. I used this recipe, but did several key things differently, which I think made it so good. Use this recipe for the batter, but follow my way for the rest of the recipe (or I will hunt you down and break your thumbs).
First, buy Wonderbread (or some other low-nutrient, unhealthy brand) texas toast. This comes in really thick slices. Second, lightly toast the bread in the toaster before you cook the french toast. This makes it so the inside does not become a sea of uncooked egg.
A lot of recipes tell you to soak the bread in the batter for 30 seconds, I just have the bread dive in, get wet, then I flip it over and throw it on the griddle until it's golden brown on each side.
Coat with powdered sugar, butter and maple syrup and you shant be disappointed.
Are they thick slices of buttery, fluffy, golden brown with powdered sugar and syrup, or thin dry slices of wheat bread coated with burnt egg on the outside and soggy, uncooked egg on the inside?
I may have found the key to delicious french toast that can rival most restaurant french toast. I used this recipe, but did several key things differently, which I think made it so good. Use this recipe for the batter, but follow my way for the rest of the recipe (or I will hunt you down and break your thumbs).
First, buy Wonderbread (or some other low-nutrient, unhealthy brand) texas toast. This comes in really thick slices. Second, lightly toast the bread in the toaster before you cook the french toast. This makes it so the inside does not become a sea of uncooked egg.
A lot of recipes tell you to soak the bread in the batter for 30 seconds, I just have the bread dive in, get wet, then I flip it over and throw it on the griddle until it's golden brown on each side.
Coat with powdered sugar, butter and maple syrup and you shant be disappointed.
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