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Posts Tagged ‘Food’

IMG_3912In the never-ending quest for new and different Columbus food experiences, the Red Sox Fan and I journeyed to Dinin’ Hall today.  There we found the Swoop food truck and . . . pig ears.

Crispy pig ears, to be precise, with smoky lemon tartar sauce.  When I asked the food truck proprietor about that option, he stated, with admirable simplicity, that that statement described the dish as concisely and clearly as possible.  Initially the RSF and I resisted the temptation to sample the sensory organ of a swine, and I got the cheeseburger and chicken sliders instead — which were fantastic.  But the lure of the porcine auditory organ was too strong to resist, and we later gave in to our animal urges.  (Those of you who always eat the ears of chocolate Easter rabbits first may understand the primal forces driving our decision.)

The crispy pig ears turned out to be crunchy and delicious, and a fun thing to nosh on during a conversation.  Swoop — which describes itself as Columbus’ Emergency Hunger Response Team — clearly has made the short list of must-try Capital City food truck options.

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IMG_1269It’s Friday night, and the Bahamians are coming over for cocktail hour.

So . . . what to nosh on?  Some local sourcing sounds good.  We’ve got the ridiculously addictive Turkeyfoot Creek Creamery goat cheese ranch curds, from Wauseon, Ohio.  We’ve got a delicious strawberry-rhubarb preserve with vanilla bean and a beaujolais wine reduction, made by the Black Radish Creamery right here in New Albany, Ohio.  And we’ve mixed them up with some unusual cheese options, two bottles of good wine, and cranberry and hazelnut crackers, recommended by the helpful cheese shop steward at the Hills Market in downtown Columbus.

Let the weekend begin!

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For those of us who associate summer with grilled cheeseburgers eaten on the back patio, brace yourselves:  beef prices recently hit a record and are expected to remain at high levels indefinitely.

The causes seem to be Mother Nature, the domino effect, and the law of supply and demand.  There have been sustained droughts in the cattle-herding states, which makes feed more expensive.  More expensive feed has caused ranchers to cut back on the size of their herds.  And smaller herds mean fewer cattle available to be converted into those steaks, and burgers, and roasts that Americans relish.  With the supply of beef diminished, the price inevitably increases.

Don’t expect to find cheap relief for your beef craving at the local restaurant, either.  They’ve been hit as hard by the spike in prices as anyone.  And don’t be surprised if other meats are more costly — with beef prices hitting the pocketbooks hard, consumers will be looking for alternative meats like chicken and pork to slap on the grill, and the increased demand is causing an increase in those meats, too.

There’s nothing quite like a piping hot, melted cheeseburger straight from the grill on a summer’s day.  This year, though, we may be making do with hot dogs.

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Today I made a colossal blunder — one of those extraordinary, life-altering misjudgments that can affect the course of human events for generations.

I was driving from work to visit my mother.  It was about 12:30, and I hadn’t eaten anything all day.  The route to Mom’s place takes me past a McDonald’s.  So, even though I normally don’t eat at McDs, I thought I would go through the drive-thru, get a sandwich, and continue on my way.

IMG_3850That was the first mistake.

At the drive-thru, they were advertising the new Quarter Pounder “flavors.”  I decide to take a shot at the Quarter Pounder with bacon and cheese.  I carefully instructed the order taker that I did not want pickles.  Then I drove on. That was the second mistake.

I paid the pleasant young lady at the money-taking window, then pulled up to get my order.  The pleasant young lady at the food delivery window regretfully advised me that my sandwich wouldn’t be ready right away, so I should pull up into a waiting spot to get out of the lane of traffic while my sandwich was prepared.  I did so, reasoning that this meant that my sandwich was more likely to be served piping hot and properly cooked.  That was the third mistake.

I think I waited in the special parking space for about five minutes.  I can’t say for sure, because your sense of time becomes horribly warped as you wait in a special parking spot for “fast food.”  It could just as easily have been a century.  I think I had to clip my fingernails twice as I waited, to prevent them from growing into claws.  Finally a pleasant young lady came out and handed me a bag with a cheery smile, and I drove off.

As I looked in the bag, I saw that they gave me french fries, which I didn’t order.  In addition, the bacon cheese Quarter Pounder included pickles, even though the order slip taped to the box said, explicitly, “no pickles.”  I shrugged, removed the pickles, and bit into the sandwich.  That was the final mistake.

The cold cheese that had once been melted and now was welded to the inside bottom of the box which should have been a clue.  The sandwich was, at best, lukewarm.  It clearly had been sitting for some time before it was brought to my car.  The beef — well, let’s call it animal product to be on the safe side — had been cooked to the consistency of shoe leather and was absolutely, completely tasteless.  The “bacon” could not be cut by human teeth.  It was, without question, the worst sandwich I’ve ever tried to eat.  I was hungry, but I just couldn’t finish it.  I ended up kicking myself for going to McDonald’s in the first place.  What did I expect?  The food there just sucks, and its only commendable quality is that it is fast.  If you have to wait for it, as I did, it has no redeeming characteristics whatsoever.

It’s taken me 56 years, but after today I think I’ve learned my lesson.  I hereby solemnly swear that I will never go to a McDonald’s for food again.  Golden Arches, you’ve had your chance, and you’ve blown it.  Never again!

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IMG_3817After walking through the Arts Festival yesterday, the Bus-Riding Conservative, the Unkempt Guy and I decided to hoof it over to the nearby Dinin’ Hall for lunch.  The UG had never been there, and the BRC and I decided it was high time to introduce him to the wonders of this cool Franklinton dining option.

I’m glad we stopped by, because I discovered a new and terrific Columbus food truck — Mai Chau – Eat Viet.  I decided to try the Noodle Bowl, and for $8 I was treated to a heaping bowl of vermicelli noodles, pulled pork, bean sprouts, cucumber slices, pickled carrots, daikon, cilantro, crushed peanuts, and fish sauce.  It was succulent — crunchy, delicately flavored, and filling, to boot — and I ate every bit of it.

I thought Mai Chau might be a bit of Vietnamese wordplay — a food truck with a name pronounced “my chow”? — but a little research shows that there is a region of north Vietnam called the Mai Chau Valley.  I don’t know if the proprietor of the food truck hails from there, but I hope he sticks around Columbus and becomes a regular part of the Dinin’ Hall rotation.

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It’s Thursday night.  It’s been a long week already, but you’ve made it this far.

IMG_3802Your eyes are crusty with fatigue.  Your body has been crushed by the weight of work, and there is that persistent, nagging pain in your right shoulder blade area that won’t go away no matter how much you try to rub it out.  Your brain has the mental acuity of a damp dishcloth.  You sit, eyes glazed and mind leaden . . . and then you realize that the weekend is only one day away.  One stinking day!

How best to prepare?  A glass of wine, for certain.  Let the nectar of the grape tantalize your tongue and tickle your fancy.  And some cheese, to be sure.  Hummus sounds good, too.

Gramma Webner, as a reflection of her Appalachian roots, would call it “piecing”  — eating a few different, little things, nothing too formal or heavy.  And let’s take it easy with how quickly we consume it, shall we?  No need to bolt down that food.  We’re not going anywhere.

That takes care of senses of sight, and smell, and taste, and touch — but what about hearing?  Some island music, perhaps . . . say, The Banana Boat Song, and a mix of calypso and reggae and conga music.  Day-oMe say day-o!

Yes, that should do the trick.

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IMG_3791Mom has issued another call for cookies, and she’s also made it plain that — with all due respect to my interest in baking experimentation — she wants iced sugar cookies, thank you very much.  No other cookies need apply!

So, with my recipes strictly limited, I have to let my creative juices flow with the icing and toppings.  This is why confectioner’s sugar, food coloring, and colored decorator’s sugar were invented.

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I had no idea that a curious branch of archaeology is focused on reconstructing the hooch guzzled by the ancients . . . but it seems like a very worthwhile scientific endeavor.

Using high-tech chemical analysis of residues found at ancient archaeological sites — and some scientific guesswork — the researchers have developed the actual recipes that ancient civilization used in their brew.  In the town of Jiahu in China at approximately 7000 B.C., for example, the locals quaffed a beer-wine-sake concoction made of grapes, grain, hawthorne fruit, and more.  The Norsemen circa 3300, on the other hand, were tipping back a brew made of bog myrtle, honey, lingonberries, and bog cranberries.  (Hey, nothing like bog myrtle and bog cranberries to really add that extra kick!)

Of course, alcohol was an essential element in the development of human civilization.  Some archaeologists believe that the reason early humans stopped their hunter-gatherer lifestyle and decided to settle down is that they wanted to raise grain crops that they knew could be fermented in all kinds of interesting ways.  Studying the development and consumption of alcoholic beverages therefore seems like a good way to learn something meaningful about human civilization.

Interestingly, Dogfish Head Brewery will actually be producing some of these ancient recipes for our modern consumption.  That development will allow us to determine for ourselves the most important element of these antique cocktails:  how do they really taste?   And, upon careful reflection, would the ancients probably have rather cracked open a Budweiser?

 

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If you’ve lived in Upper Arlington, Ohio at any time since 1955, you’ve probably been to the Chef-O-Nette.  It’s one of those ageless, unchanging places that make you hope that maybe you haven’t changed much, either.

IMG_3776I first went to the Chef-O-Nette in the early ’70s, right after our family first moved to Upper Arlington.  It looked pretty much the same as it does now, with the ’50s lighting fixtures and the bolted down, rotating stools and the sunburst clock.  I’m guessing that the look of the place in the early ’70s was pretty much the same as it looked when it first opened in 1955, and established itself as the anchor at one end of the Tremont Shopping Center.  It hasn’t changed, and no one really wants it to change.

The menu hasn’t changed much, either, in the 40 years since I first visited the Chef-O-Nette.  That’s a good thing, too.  There are still the same burgers and diner food and milkshakes and french fries and hangover sandwich.  For all I know, it also may have the same ageless waitresses who first served me when I was a student at Upper Arlington High School, 40 years ago.

The Chef-O-Nette is one of those places that make a suburb into a community.  You see the same people there, and that’s a comfortable feeling.  It’s a good place to meet a friend for a cup of coffee or to have some hot chocolate after sledding at the OSU golf course.  When Richard and Kish and I went there for lunch yesterday, it was like slipping on an old slipper that fits like a glove.

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In a classic episode of Cheers, Norm — “Norm!” — talked about eating at the Hungry Heifer, a blue-collar dining hall where the portions were immense because all of the food was imitation.  Woody, intrigued, decided to join Norm for a meal.  When he returned to the bar he explained that the imitation food had to be called by a slightly different name, then raved about the “loobster” and “beff.”

IMG_3746Lately I feel like I’ve been channeling my inner Norm.

When my doctor told me to try to eat more fish and less red meat I groaned.  I don’t mind the taste of fish, but it’s a pain to prepare and tends to stink up the house.  One day at the neighborhood Kroger, however, I noticed packages of chilled imitation crab and imitation lobster.  They were cheap, so I decided to give them a try.  Surprisingly, they were tasty, and now they’ve been worked into my evening meal rotation on days when we don’t feel like making a big sit-down meal.  I feel good about listening to my doc when I buy them, because they have a “heart healthy” logo, too.

What’s in the imitation crab and lobster?  Mostly Alaska pollock, apparently.  The ingredient list also indicates that the product includes water, wheat starch, sodium, extracts of crab, oyster, scallop, lobster, cutlassfish, anchovy, and bonito, fish oil, rice wine, egg whites, and corn starch, as well as some more exotic sounding experiments from the chemistry lab, like disodium inosinate, guanylate, titanium dioxide, carmine, and canthaxanthin.  For all of that, the imitation lobster and crab taste pretty much like lobster and crab.  And, on the laundry list you won’t find anything that looks or sounds like red meat.  So, on any random night you might find me munching on some imitation crab leg, feeling good about my dietary habits and food spend, and inevitably thinking:  “Norm!

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IMG_3689Mom asked for a new batch of cookies — just in time for Mother’s Day — and what dutiful son can refuse his mother?  She had a hankering for some iced sugar cookies, and I tried to choose icing colors that looked like spring, with pastel blues, greens, and pinks.  Of course, some chocolate-flavored icing made with Nestle’s Quik and some sprinkles can’t hurt, either.

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If you’re in Columbus on Saturday and looking for something fun to do, why not stop by the Ohioana Book Festival?

The Festival runs from 10 to 4:30 at the Fort Hayes Metropolitan Education Center in downtown Columbus.  There will be interesting panel discussions, presentations by authors, and a day-long book fair and book sales.  A PDF of the program for the Festival is here.

Oh, yes . . . there will be food trucks, too:  Ajumama, which serves up some very sweet Korean street food; the Green Meanie, which dishes out an ever-changing menu of eclectic choices; Jeni’s Splendid Ice Cream, with its irresistible and stunningly creative options; Mikeys Late Night Slice, for the devoted pizza aficionados among us (and who isn’t, by the way); and the Short North Bagel Deli, for those craving bagels and deli sandwiches.

The awesome collection of food trucks strongly suggests a rhythm and roundelay to the day.  Grab a bagel, catch a panel discussion provocatively entitled Crime, True Crime, and the Unexplained, browse for books.  Savor some Korean chow, talk to some authors, check out a panel discussion on eating out in Cleveland.  And speaking of eating . . . Repeat, and repeat.  There are great choices on both the panel discussion and food truck fronts.

I’ll be there when the Festival doors open, volunteering for the Ohioana Library Association.  Stop by and say hello!

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If you want to go to the best restaurant in the world — at least, according to Restaurant magazine — you need to hop on a plane and fly to Spain.

The restaurant is El Celler de Can Roca, located in Catalonia.  It was started by two brothers in the 1980s, who were then joined by a third brother in 1997, with each brother being responsible for one facet of the restaurant’s operation.  (Guess UJ and I need to get started on our “best in the world” business concept!)  El Celler de Can Roca is celebrated for the pervasive family dynamic in the restaurant, its understated but passionate ambiance, and the creativity and technical innovation of the food.

Five American restaurants make the top 50 list:  Eleven Madison Park and Per Se, both in New York City, Alinea, in Chicago, Le Bernardin and Daniel, in New York City, and The French Laundry, in Yountville, California, in the Napa Valley.

How do you really decide the best restaurant in the world?  Restaurant magazine actually publishes a “manifesto” on the topic — which indicates that the best dining experience is decided by the gut instinct (pun intended) of the gourmets who did the voting, rather than in a dry set of factors to be considered.  I agree with that approach.  When I go to a restaurant to have a fine meal, I’m not weighing checklist items, I’m looking for a wonderful and memorable experience.  It sounds like El Celler de Can Roca delivers.

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IMG_1180It’s been a long week, so to get the weekend started right, I made a stop at the North Market.  I love the Curds & Whey cheese counter.  It sells all kinds of cheese and other goodies that make for an excellent Friday night tasting.  I typically ask the proprietor to make some selections for me, and tonight I’ll be noshing on some Morbier, Mimolette, and kalamata olives.  Then I stopped by the wine shop, where there are always interesting and reasonably priced selections.  Two bottles of red and $22 later, I was on my way home.

Now I sit, sipping some wine, getting ready to open the cheese, and feeling like the weekend is ready to open before me like a spring flower.

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My name is Penny.

IMG_3645I am usually hungry.  When I am hungry, I look for food.  When I see something that looks like food, I take it.

Yesterday my hunting turned up a promising item.  It was brown, which is a good color for food.  My food in the morning and night is brown.  And it was in one of those shiny wrappers.  Usually those shiny wrappers are put on good food.  I’ve seen the old boring guy put this kind of thing in his mouth, too.  So when I saw it on the counter, so I grabbed it.

When I bit it though, it wasn’t good food.  It was dry and dusty and crumbled against my teeth.  It tasted bitter, too.  Yuck!  So even though I was hungry, I didn’t eat it.  That should tell you something about how bad it tasted.  That’s the last time I ever take the old boring guy’s recommendation!

When the old boring guy got home and saw the brown thing, he was mad.  I don’t know why.  I left it for him, didn’t I?

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