Confessions of a Compulsive Masticator

Tricks of the Restaurant Trade: 7 Ways Menus Make You Spend

2011-05-10T13:11:00.000-07:00

I've long noticed the subtle tricks employed by restaurants to draw patrons' attention from the meal for which they came in and to the extras - appetizers, desserts, expensive beverages - they had no intention of ordering when they sat down. We've all been served by that really pushy waiter or waitress who strongly suggests the potato skins as we're perusing the entrees. Most of us have certainly walked into a fast food establishment intent on ordering a single cheeseburger and nothing else, only to be confronted by the menu board that tells us that for an additional $2.99 we can get two cheeseburgers, plus fries and a Coke - and we can supersize the whole thing for just fifty cents more! Why, we'd be crazy not to!

I came across this article on Yahoo this morning, and found it quite interesting. It probably won't change the frequency with which I eat out, nor will it affect the choices I make when I do; I'm not ordering the potato skins unless I want them - or more likely unless everyone at the table wants them. (Have you seen the size of a standard order of potato skins at a family-dining restaurant? It's practically a meal in itself.) Anyway, without further ado:

I am totally proud. My younger son Ezra recently graduated from the CIA. Not the government spy agency but the Culinary Institute of America. Based in Hyde Park, N.Y., it trains chefs and restaurant managers, and according to its website, is "recognized as the world's premier culinary college with an industry-wide reputation for excellence." I hope so, because, over the years, we paid a lot of tuition.

Ezra's education, however, included mastering some skills almost as surreptitious as those employed by a secret agent. Example: Menu engineering, the topic of his honors thesis.

"The menu is the heart of the restaurant. It embodies the restaurant's demographics, concept, physical factors and personality," Ezra wrote in solid prose that is an obvious genetic inheritance from his mother. But don't kid yourself. A menu, he confided to me in an exclusive interview, is also a sales vehicle, and many restaurants -- smart ones -- use it to get you to eat right. And, we're not talking about your health, but about their profits.

Restaurant dishes generally divide up four groups, says Ez. First come stars -- popular items for which diners are willing to pay much more than the dishes cost to make. Example: penne with vodka sauce. Plowhorses, are popular but less profitable items, like steak. Puzzlers are high-profit items that are tough to sell, say, sweetbreads. Finally, there are dogs that not many people like and aren't profitable. Why they are on anybody's menu, I'm not sure. Clever menu engineering exists to steer you to stars and puzzlers, to spend as much as possible and to enjoy doing it. After all, restaurateurs want repeat business.

There's nothing wrong with any of that. Nevertheless, before you order your next Lasagna Classico at Olive Garden, Crunchy Rabbit at Jean Georges in Manhattan or Egg McMuffin at You-Know-Where, you might want to be aware of these seven common menu ploys.

1. First in show. Many restaurants group their offerings under the obvious headings: pasta, beef, seafood, entrees, appetizers and so on. Testing has shown that if you decide on chicken, you are more likely to order the first item on the chicken list. That's where a savvy restaurant will place its most profitable chicken dish. A really sharp chef might put a puzzler like sweetbreads first in a grouping. "They only cost about $3, so the margin is huge," says Ez. Of course, you've got to hope that enough people like sweetbreads.

2. Menu Siberia. Unprofitable dishes, like a seafood combo plate that require expensive ingredients, and lots of work, are usually banished to a corner that's less noticeable or in a multi-page menu stashed on page five.

3. Visual aids. If you draw a line around it, people will order. That's why many menus box off something they want to promote. Chicken wings are a prime example. They're "garbage," says my son of one of my favorite noshes. "They cost pennies so they're huge profit items." Photos also sell dishes. An album of what look like ten-inch-high pies set on each table at Bakers Square make it hard to resist ordering a slice. Fancy-schmancy restaurants, however, like this one in Westport, Conn., consider photos déclassé; from them the most you'll get is a sketch or two.

4. Package deals. So you stop by McDonald's for a mid-afternoon burger. When you get to the counter, however, what's really in your face are photos of Extra Value Meals. You figure, says Ez, "Hey, I could eat two patties, I could use some fries, and now I'll get a soft drink too." The single burger you intended to buy is off in menu Siberia, on the board far to the right, but you've already spent more than you intended. A small percentage of the chain's 47 million customers dropping a few extra bucks each day translates to millions in additional revenue. Another example: Olive Garden's Bottomless Pasta Bowl ($8.95). "It's very unlikely you're going to eat more than two bowls," says Ez. And, as one whiny diner noted, you're like to scarf so many free breadsticks first that you won't have room for all those noodles.

5. Dollar-sign avoidance. Focus groups who've been asked to opine on menus display an acute discomfort with dollar signs and decimals. Keeping money as abstract as possible makes spending less threatening. Many high-tone foodie establishments that charge an arm and a leg for, say, a bowl of lentils and groats now omit such crass symbols from their menus -- like Spoonriver, a place I like in Minneapolis. I almost don't notice that I've paid $12.50 for a rather small chicken quesadilla. Once upon a time, menus used leader dots (... .) to connect the entree with the price. You won't find them much anymore either.

6. The small plate-large plate conundrum. A restaurant may offer two chicken Caesar salads, one for $9 and one for $12. You may think that you're getting a break ordering the small one, but, says Ez, that's really the size they want to sell. And if a diner decides, hmmm, I may as well get the larger one because I'll never get rich saving three bucks, the restaurant will throw on some extra lettuce, making the price differential almost pure profit.

7. Ingredient embroidery. Foodie-centric restaurants practically list the recipe for each dish making each ingredient sound ultra-special. (An item is more likely to sell if it dwells on the fact that, say, the cheese came from cows at the Brunschwagergrunt Farm in western Wisconsin or that the organic mushrooms were raised by a former duchess with an advanced degree in microbiology.) Even at a humble eatery, however, a dish labeled Mom's Special Mac and Cheese or "The BeeBop Bar's Mac and Four Cheese casserole" sells better than just plain old mac and cheese. "It may not be any more special than what you get somewhere else, but you'll start to think you can only get it there," says Ez. And that will keep you coming back again and again.

You won't find these gambits at every eatery. Not all restaurant owners plan their menus as carefully as they should. If they did, contends my kid, maybe they would stop placing entrées in the middle of the right hand page, prime menu real estate, because "most people who go to a restaurant are going to order an entrée anyway." he says. "That's where I'd put desserts."

What's a "food desert"? Hint: It's not something you eat when you've finished your dinner.

2011-05-05T12:02:00.001-07:00

Imagine, if you will, a life where shopping for groceries entails paying a visit to a gas station convenience store. For a significant number of Americans who live in "food deserts" - areas of the industrialized world where healthy, affordable food is difficult to obtain* - this is an unfortunate reality. I've never lived in an area without easy access to multiple supermarkets and grocery stores, and I didn't think anyone in America did. Certainly not in my home state of California!

This article put some things in perspective for me.

Nearly 1 million Californians live in "food deserts" where there is no nearby supermarket or large grocery store, according to data released this week by the U.S. Department of Agriculture.

Displayed in an interactive map, the data shows that nearly 13.5 million people – 46 percent of whom are classified as low-income – live in food deserts nationwide. Nearly 45 percent of the 976,467 Californians with low access to retail food outlets are low-income.

"The data is a key piece in how we get from the problem to the solution," said Judith Bell, president of PolicyLink, an economic and social equity research and advocacy group. "It will be a great resource for community leaders, for supermarket operators, for policymakers, to understand this incredibly significant and long-term problem."

Still, the information is limited because it's based on 2000 census data and a list of supermarkets and large grocery stores compiled in 2006, she said. The USDA plans to update its map with 2010 census data next year, she said.

"We know there are some places that are food deserts – that if you were actually walking through the blocks or walking through the community, you'd recognize it as a food desert," Bell said. "But that would not show up on the map."

To locate food deserts, the USDA evaluated population and income data in census tracts – relatively small areas within a county – and locations of supermarkets and large grocery stores.

In general, census tracts were identified as low-income if they had a poverty rate of at least 20 percent. People in those areas were considered low-income if their annual household income was 200 percent or less of the federal poverty level – $34,100 for a family of four in 2000. They had low access to a supermarket or large grocery store if they lived more than one mile away in an urban area or more than 10 miles away in a rural area.

Under these definitions, about 10 percent of the 65,000 census tracts in the U.S. contain food deserts.

People in these food deserts may travel outside their neighborhoods to find fresh and perishable foods, or they may end up paying more for the same products at smaller grocery or convenience stores, according to the USDA.

Food deserts can be found in 371 California census tracts, according to USDA data. The vast majority – 85 percent – are in urban areas. More than 1.9 million people live in these census tracts, and about half of them have low access to retail food stores.

Yet in 70 census tracts in the state, the entire population – more than 300,000 people all together – do not live near a supermarket or large grocery store.

"There are a lot of locations across the state of California where a grocery store would be viable," Bell said. "And then there are some places, in particular in rural communities, because this is a rural and an urban problem, where a full-scale grocery store could not be successful. In those communities ... we need to look for alternatives."

A bill by Assembly Speaker John Perez that would expand access to healthy foods in underserved communities calls for ending food deserts in seven years. AB 581, the California Healthy Food Financing Initiative, is pending.

The next time you find yourself looking for a parking space at your local supermarket, bemoaning the crowds that showed up to buy groceries at the exact same time you did, and cursing the shopper who got into the express lane with more items than the store allows, be thankful that you have the opportunity. It sounds like many people wish they could be in your shoes.

* Definition courtesy of Wikipedia

Sal's Seattle Dining Guide

2010-07-13T09:53:00.000-07:00

We were supposed to be in Seattle last week. We'd planned to fly up Saturday morning and stay until Thursday. It was to be our daughter Gianna's first flight. However, since my dad worked for United Airlines, we fly standby and for the first time in twenty years we missed our flight. It's our own fault, since we neglected to determine that the week in question is quite possibly the busiest week of the summer in which to fly. Needless to say, we were disappointed, as much for the fact that we're missing out on a long-awaited opportunity to visit with family and friends as for the fact that Seattle is an awesome town of culinary wonderment.

Here's what we planned to eat while in the Emerald City:

Marination Mobile

I admit to being a newbie to the food truck scene. I think my only experience with them prior to trying out Marination is the seemingly dozens of roving trucks that patrol Redwood City, California, doling out awesome and inexpensive "street tacos"; and the catering truck that parked itself at my junior college in the foggy summer of 1996, where I occasionally purchased the unhealthiest of foodstuffs between my evening class and my night class. Neither of these compare, however, to the high-end eating establishments on wheels that are currently all the rage in cities like Los Angeles and New York. I don't live in a sprawling metropolitan area where such trucks are prominent, and I tend to prefer to eat with my rear end touching a chair of some sort. Of course, given the opportunity, I'd gladly eat standing up if the food was as good as the delicious offerings found at Marination, easily the best venue in Seattle for Hawaiian-Korean fusion. Recipients of an award for best food cart in America courtesy of Good Morning America, Marination serves up spam sliders, rice bowls, and (my personal favorite), tacos packed with kalbi beef, miso ginger chicken, kahlua pork and, according to their website, sexy tofu (the one variety I've not yet tried). I was lucky to stop there during my previous Seattle trip in December, and I can say without hyperbole that I've craved these tacos every day since.

I suck at embedding video. Click this link to check out video from Good Morning America's website, and try not to be tempted to book a flight to Seattle just to visit Marination.

Uli's Famous Sausage

Of the many reasons to come to Pike's Place Market, Seattle's famous public market - flying fish, local handicrafts, the world's first Starbucks location, an array of quaint shops and eateries - Uli's Famous Sausage is the one that keeps me coming back with each visit. Uli's probably carries more different sausages than you've heard of, beyond the standard bratwursts, hot links and Italian sausage (of which they carry mild and spicy "Vesuvius" varieties). At Uli's, the spectrum includes boudin blanc, boerewors, English bangers, and several kinds of chorizo, as well as almost twenty others. They ship to the continental United States in five pound increments up to twenty pounds, though the extent of my experience with Uli's consists of ordering sausage from their Pike's Place Market storefront. For a low price, especially considering the touristy location, you get a delicious, cooked-to-order sausage of your choosing, on a roll topped with mustard, onions and sauerkraut. Oddly, they have no relish, but I never miss it.

Blue Fire Mongolian Grill

I've been a fan of Mongolian barbecue for years. My first experience with it may have been at Toucan Charlie's, the award-winning buffet at the Atlantis Casino and Resort in Reno, Nevada; where I ate before I was old enough to legally gamble. For some reason, the blend of crisply-cooked vegetables, juicy meats and exotic seasonings has always electrified my palate. Blue Fire is located in Monroe, about an hour's drive northeast of Seattle. While visiting friends last December, we went to lunch there, and although there are Mongolian barbecue restaurants where we live, we were hoping to come back with our friends. In retrospect, there really wasn't anything notable that set Blue Fire apart from other Mongolian places, but as long as the guy working the grill washes his hands and switches from your original bowl to a clean one to avoid cross-contamination, I can't imagine any Mongolian BBQ restaurant not being worth a visit.

(Note that the above link is for the Maple Valley location, as I couldn't find a link for the Monroe location.)

Pyramid Alehouse

My love of beer knows no bounds. I'm not much of a pilsner drinker; in my opinion the fizzy yellow stuff that passes for beer in this country is a joke. No, I tend to stay away from your big name brewers as much as possible. The smaller the market share, the better the chance that I'll like the beer, and Pyramid is right in the middle of the scale between the big guys and the tiny microbrewers. Theirs is one of my favorite hefeweizens, and in my opinion nothing I've had there is bad. And yes, I know that there are no fewer than three locations in California, including one a short drive away in Downtown Sacramento, but for some reason I'm more likely to visit the Seattle location. This brewery, in the shadow of Safeco Field, is a must-stop. The menu consists of burgers, sandwiches, and other all-American favorites, and it's pretty good - I just don't happen to go there for the food.

The Lockspot Cafe

Walking distance from the Hiram Chittenden Locks, where tourists and locals alike come to watch watercraft transfer from salt water to fresh and vice-versa, this hole-in-the wall offers a menu featuring seafood, as well as burgers and the like. I haven't been there since 2005, but upon my last visit the food was good, the service was prompt, and the place was fairly quiet. Then again, they charged for refills, and the parking lot was packed, necessitating that we park at a meter. Now that I think of it, we probably would have skipped the Lock Spot, which I remember not so much for the food, but for their salmon chowder, which was so good it nearly drove my aunt Lindy insane. (Buy me a round sometime and I'll tell you the story.)

The Burger Express

Having planned to spend some time with family in nearby Federal Way, there was no way I was going to miss out on a trip to this small but awesome restaurant, where I've been eating since the early 1990s. One of the first independent burger joints I ever ate at, Burger Express features a fairly complicated menu that includes not just numerous variations of the hamburger and cheeseburger, but also shrimp, chili dogs, and deep-fried mushrooms. During my last visit I was dismayed to find that the burgers weren't quite as huge as I remembered them, and the service slower than I'd have liked, but everything tasted great, and their milkshakes were somehow even better than they were on previous visits. Burger Express makes them with honest-to-goodness milk, ice cream, fruit and/or syrup, in flavors including cherry, pineapple, banana, root beer, peanut butter, and apple. I'd normally never use a cliched expression like "Heaven in a cup", but it's the only one that fits.

You'll notice the lack of higher-end, upscale dining choices like The Capital Grille, Rock Salt, and The Met. Even though I love these establishments - can't go wrong with a good steak - the truth is that when I'm in Seattle I am far less likely to find myself at a dressy, upscale restaurant than I am a casual, lesser-known dive. I can get a delicious medium-rare steak and a baked potato in San Francisco, Sacramento, or any of a number of cities to which I travel more often than I do Seattle. But Marination, though on wheels, doesn't travel to me, so I must travel to it.

The (Belated) Month in Food

2010-06-27T23:25:00.000-07:00

I should have posted this about a month ago. My bad. Hopefully the June entry won't be a month late!

Pollo asado burrito from Taqueria Sinaloense in San Mateo.

Cochinita pibil. It's a delicious slow-roasted pork roast you might have heard of if you've seen Robert Rodriguez's film Once Upon a Time in Mexico. I cooked about ten pounds of the stuff for Katie's side of the family on Mother's Day.

The pibil was followed by strawberry shortcake.

Double Doubles and fries, from In -N- Out. I only ate one, though I was tempted to eat the other.

Hand-carved pastrami dinner with mashed potatoes and gravy, salad and a wheat roll from Harry's Hofbrau in Foster City. I absolutely love Harry's food, moreso because, in my younger years, my Dad and I would eat dinner here frequently when my mom worked late. Fifteen or so years later, it's still awesome.

Homemade pasta. You read that right; homemade pasta. Who's got the energy to make pasta from scratch? This was part of an unbelievable four-course meal (salad, pasta, entree and dessert) served to Katie and I by our gifted-in-the-kitchen friend Mary. (No, I didn't take a picture of the salad.)

The chicken parmigiana that followed the pasta was phenomenal.

Dessert was apple crisp with vanilla ice cream.

Beef and lamb shawarma from Tannourine in San Mateo. I've been on a huge Mediterranean food kick lately, ever since eating at a Zankou Chicken in Anaheim during our most recent Disneyland trip.

Eggrolls from King Eggroll in San Jose. King Eggroll was highly recommended by Mr. Manuel and Miss Sassy Pants, and after eating the bounty of eggrolls we had ordered, I was immediately regretful that we hadn't ordered more. I'm not sure how it is that I'd never been there, but I will be back.

Oatmeal with cranberries and almonds. It was very healthy, but I ate it anyway.

Tacos (carnitas and chicken) from Plaza Jalisco (not to be confused with Jalisco Grill) in Roseville.

Fish and chips from Lil Biscuit House in San Mateo. Went here on a lark, and wasn’t disappointed by the food, though frankly their selection left a bit to be desired.

Barbecued hot dog, tri-tip, baked beans, bean salad, corn and cornbread. This is from a Memorial Day barbecue at my parents’ house.

Finishing the month off right, we have an awesome array of food consumed by yours truly for Mr. Manuel's birthday. Carnitas, chicken mole, rice, and salsa, all homemade. It bears noting that I prepared a batch of cochinita pibil for the party, but didn't touch it, opting instead to devour a couple plates of delicious food made by his mom and dad. For me, the highlight of the day was when his dad complimented me on the pibil. That's some very high praise!

Mr. Manuel’s birthday cake, which was not only a work of art, but delicious too. I picked at the fondant that made up the exterior well into the night, and I’m not sorry I did.

You may have noticed that the majority of my May photos were from establishments in the Bay Area as opposed to the greater Sacramento area. This is because once Katie returned to work after her maternity leave was up, I was priveleged enough to spend the month of May being a stay-at-home dad in the Bay Area. I had a blast bonding with my daughter.

Caryn's Awesome Buffalo Chicken Party Dip

2010-05-31T11:47:00.000-07:00

As requested, here's the recipe for my sister-in-law Caryn's Awesome Buffalo Chicken Party Dip, which I first enjoyed on Superbowl Sunday.

3 cups shredded rotisserie chicken
3/4 cup bleu cheese dressing
4 oz cream cheese
8 tablespoons Frank's Hot Wing Sauce

Layer above ingredients in 8x8 Pyrex dish
Top with shredded Monterey Jack cheese
Bake at 350 until cheese is melted
Enjoy!

Coconut Basil Chicken Burgers with Thai Peanut Pesto

2010-05-13T18:09:00.000-07:00

A couple weeks ago I found myself craving a burger. Not just any burger, mind, but the sort of burger I'd never had before. Something gourmet and unusual, the sort of burger you might find in a high-end eatery. The sort of burger about which a purist might say, "That's not a burger." Not something that called for overpriced, trendy ingredients, necessarily, but the sort of burger that I wouldn't in a million years think to order. Or, more accurately, make. A challenge, if you will. And the most challenging part? I was going to invent this prodigious burger myself.

At our local Winco grocery store, I picked up ground chuck, ground chicken, and a variety of other ingredients - pepper bacon, gorgonzola and brie, and various seasonings and condiments I'd never used before. Bear in mind that I still had no idea what I was going to do with all this stuff; I had only the most rudimentary plan of putting some of them into my creation. I felt like a filmmaker who goes out on location without his shot list. I knew I'd have a lot to work with, but despite my best efforts I wondered if I would be able to put together anything of value without a real plan.

My afternoon grocery shopping trip cut short by a time-sensitive errand, I ran my purchases home and proceeded to fulfill my other obligation. Once it was complete, I headed home, aware that it was too late to do much in the way of kitchen experimentation. I called Katie and asked if she could look up a recipe online, and as I had to stop to pickup hamburger buns, I would also pick up whatever ingredients I didn't already have.

She texted me a list of ingredients for one recipe, and a moment later another, longer list for a more complex recipe. The longer list called for coconut milk, cilantro and Thai curry paste. It sounded like a challenge, for certain. At the Save Mart mere blocks from our house, I decided to look for Thai curry paste, the most obscure ingredient - to me, at least - and if I could find it with no problem, I would make the second recipe. Sure enough, after a trip to the Asian foods aisle, I found it with no trouble. They had both green and red curry paste, and with no further information in the text sent by Katie, I attempted to call her, to no avail. I grabbed green, later to find out that I needed red. Oh well.

At home, I looked up the specific recipe Katie had found, and began to work. As I perused the recipe, it became clear that I should have read it beforehand. Case in point: The list of ingredients Katie had texted me included shredded coconut and coconut milk, so I just bought a coconut. The website made it very clear that I could just as easily have bought a can of coconut milk and a small bag of shredded coconut. Not to worry; I'd never cracked a coconut before, and it was kind of fun.

Coconut milk looks an awful lot like water.

Here's the text of the recipe, found at Food Network's website.

Prep Time:
45 min

Cook Time:
8 min

Serves:
6 burgers

Ingredients
For the Asian Pear Slaw:

1 tablespoon fresh lime juice
1 teaspoon sugar
1 Asian pear, peeled and cut into thin matchsticks
1 medium carrot, peeled and cut into thin matchsticks

For the Thai Peanut Pesto:

1/2 cup roasted and salted peanuts
1/2 cup fresh basil leaves
1/4 cup fresh cilantro leaves
2 tablespoons unsweetened shredded coconut
2 tablespoons roasted peanut oil
1/4 teaspoon sea salt
1/3 cup quartered cherry tomatoes

For the Patties:

1 (14-ounce) can unsweetened coconut milk
1 lime, zest grated
1 tablespoon fresh lime juice
1 teaspoon Thai red curry paste
2 pounds coarsely ground chicken thighs
1/2 cup chopped fresh basil leaves
1/2 cup panko (Japanese bread crumbs)
2 teaspoons sea salt
Vegetable oil, for brushing on the grill rack
6 seeded hamburger buns, split

Directions

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

For the slaw:

Whisk together the lime juice and sugar in a medium-sized bowl to dissolve the sugar. Add the pear and carrot and toss to coat. Cover and chill until serving time.

For the pesto:

Place all of the ingredients except the tomatoes in a small food processor; process briefly until the mixture forms a coarse paste. Transfer to a small bowl and gently stir in the tomatoes. Cover and set aside.

For the patties:

Combine the coconut milk, lime zest, and lime juice in a 10-inch fire-proof skillet. Place the skillet on the grill rack and bring the mixture to a simmer. Continue cooking, stirring occasionally, until the mixture is thickened and reduced to 2/3 cup, about 15 minutes. Add the curry paste to the mixture and whisk until smooth. Transfer to a small bowl to cool.

Place the chicken in a large mixing bowl. Add the cooled coconut milk mixture, basil, panko and salt. Using a large fork, mix the ingredients together gently but thoroughly. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns, making a slight indentation in the center of each patty.

When the grill is ready, brush the grill rack with oil. Place the patties on the rack, cover, and cook for 4 minutes. Flip the patties, cover, and cook an additional 4 minutes, or until the juices run clear from the center of the patties when pierced. During the last few minutes of cooking, arrange the buns, cut side down, around the edges of the grill to toast lightly.

To assemble the burgers:

Distribute an equal amount of the slaw on the bottom buns. Top each with a patty and a dollop of the pesto. Add the bun tops and serve.

Note that, rather than preparing this recipe on an outdoor grill, I prepared them in a pan on the stove (as evidenced above). Also, I omitted the Asian Pear Slaw. Although it sounds great, Katie didn't text me the ingredients, probably assuming I'd have my hands full with just the Thai Peanut Pesto and the burgers themselves.

The burger turned out great, incidentally. The chicken was flavorful and bold, the fresh herbs complementing the perfectly-seasoned meat. The coconut added a tropical freshness I've never tasted in a burger before. And the Thai Peanut Pesto, though not quite what I was expecting, was a natural condiment to top a coconut chicken burger. I don't know what, if anything, I sacrificed by getting the wrong kind of Thai curry paste, but I'll be sure to get it right next time.

The Month in Food

2010-04-30T08:21:00.000-07:00

Here's what I've been eating:

One-third pound burger from The Counter. That's melted brie crossing the top of the patty.

Breaded chicken, asparagus, zucchini, mushrooms and macaroni and cheese, all tossed into a bowl.

Fried catfish and loaded sweet potato from Texas Roadhouse.

While in Disneyland last week, I enjoyed a cup of strawberry ice cream topped with hot fudge.

Thai Chicken Pizza from California Pizza Kitchen.

Lobster ravioli topped with crab from McCormick and Schmick's.

Katie's cousin Roya invited us over for a delicious dinner of catfish, roasted potatoes, and collard greens.

Dinner was followed by banana splits.

To wrap up, a couple of excellent burgers I've enjoyed this week. First is the coconut pesto chicken burger, lifted and adapted from a recipe at foodnetwork.com

And finally, the green apple brie burger. Neither was truly my own invention, but I know I will make both again.

Perhaps The Most Perverse Sandwich Ever Devised

2010-04-09T22:42:00.000-07:00

Today, my cousin-in-law Roya brought to my attention the KFC Double Down sandwich. The latest item from Kentucky Fried Chicken, the Double Down features two strips of bacon and two slices of cheese sandwiched between "two thick and juicy boneless white meat chicken filets", according to the company's website, though I'm certain it will eventually find its way to the This is Why You're Fat blog. That's right, instead of a bun, the Double Down is held together by chicken. Is it still technically correct to call such an item a sandwich? Or are you just eating two pieces of chicken with some bacon and cheese stuffed between them?
As someone who's eaten his share of things he's regretted, I can almost see the allure of the Double Down. I say almost, because at the moment I've got a stomach full of rich food and bourbon from Joe's of Westlake, and the thought of actually consuming one of these sandwiches makes me nauseous. I must also cite the fact that I don't quite get the appeal of competitive eating, of the Man v. Food school of conquest that comes from consuming something so big, so gross, so freakish that one cannot imagine the eater taking any nourishment from it.

The following is an editorial published this week at SF Gate:

One sandwich to kill you all

By Mark Morford, SF Gate Columnist

There are many horrible jobs in this life. Emergency room janitor. Sow inseminator. Earwax collector. Sarah Palin's grammar checker. Glenn Beck's fluffer. Republican. New Jersey.

But when I sit back, sip my scotch and scan the newswires for sundry effluvia indicative of our culture's joyful hellbound deathspin, the realization soon dawns that I can think of few gigs more nightmare-inducingly, soul-deadeningly horrible than being an executive for garbage food megacorp.

That is to say, a VP for McDonald's, Taco Bell, Burger King or their ilk, someone who sits around all day trying to discover new ways to manipulate, coerce, poison, and otherwise flagrantly kill millions of humans worldwide by convincing them to eat mass-produced, industrial feedlot, chemical-blasted garbage you should not feed to your dog unless you totally hate him and want him to get heart disease and die.

Hell, even the oil titans right now raping Canada can claim to be supplying a commodity that runs the engines of the world. Even Wall Street ogres can claim to be partaking of a time-honored tradition of gutting the U.S. Treasury at the expense of the ignorant masses. But head of marketing for, say, Kentucky Fried Chicken? Oh, you poor soul. Hell hath a special room for you.

Who are you, really, Mr. KFC executive? Who are you who just gave your approval to a rather shocking new KFC food item, who said "Oh holy hell, yes! Look at these great test-marketing numbers! F-- it, let's go against every shred of human decency, common sense, and even the First Lady's humble plea to get us to please quit making the country so stupidly obese and sick, and sell a truly disgusting creation."

Do you know what I'm talking about yet? Have you seen it? Apparently, for many months, people who run the snarky junk food blogs on the Interwebs heard rumors that KFC was testing this item, and thought it might be a joke, a viral gimmick. Or if not that, then something that certainly would never make it to market, given how it looks like some sort of frat-boy prank, like the drones at KFC's test kitchens got completely hammered one night and had a bet as to who could come up with the most repulsive menu item imaginable.

Behold, the KFC Double Down sandwich. It is, if you really want to know, two slabs of fried chicken intersliced with two pieces of bacon, two slabs of cheese, and the Colonel's "special sauce." It comes in the form of a sandwich, with the fried chicken where the bread used to be. It's sort of hilarious. It's sort of perfect. And then it'll probably make you vomit.

Did you notice? How in one pseudo-food item, you are consuming not one, not two, but the mutated, chemically injected flesh/byproducts of fully three different distended, liquefied, industrially tortured creatures? Feel the love, pitiable animal kingdom.

You got your chicken-like creature, your pig-like creature, your dairy cow-like creature, all wrapped in a $5 fistful of nausea, ready to strangle your heart and benumb your brain. God knows what's in the "special sauce." Maybe some sort of fish byproduct, just to round it all out. It's like a wild kingdom in your mouth! It's like a toxic zoo in your colon! It's like a suicide note from what's left of your brain! "If you eat this, you are a complete and total idiot, and we're through. Signed, You."

Let us now add a shred of wary perspective. For well do I know this horrible crapbucket of chyme joins a very long list of fast-food nightmares you should never put anywhere near your mouth, unless you deeply hate yourself and don't give a damn anymore, and you want to die fat and stupid and smelling like that rotting thing you found in your rain gutter.

What's more, some fast food companies are trying, at least a little, to respond to the call for slightly healthier foods, adding salads and fruit and grilled chicken breasts to their menus, even though every single one of those items is just as jammed with chemicals, preservatives, synthetic flavorings and high-fructose corn syrup as the rest, and all the "healthy" meat products are still raised on the most execrable, environmentally rapacious industrial feedlots imaginable. But hey, it's something, right?

Further, some argue that it's a bit disingenuous to blame the junk food purveyors for all the obesity, cancer, impotence, bad skin and colonic pain in the land. After all, the undereducated masses love to eat this garbage, right? KFC test-marketed this Double Down death bomb for months, to (presumably) great effect.

Of course, it's sort of a foregone conclusion, a rigged game. This vile meatwich is crammed like a grenade with sodium, sugar, fat and chemicals. Ergo, the testers, presumably people with taste buds devastated by years of cramming similar compost into their guts, thought it was pure nirvana. And then their colons exploded.

Had KFC actually tested it on people who eat real food every day, folk who haven't touched fast food in years, whose systems are strong and fully recovered and in whose bodies blood flows unobstructed, had KFC dared any genuinely healthy human to take a bite, you can bet they would have heard, and smelled, a slightly different reaction.

Maybe it's all a silly, futile argument, a fool's game to point up the obvious evil of such products. These items are legion. They just keep right on coming. What's more, it's just capitalism at work. It's about giving the people what they want, right?

And if they don't really want it -- if, deep down, most humans sense this garbage is hugely unhealthy, that it's a form of slow poison and there are far better and wiser options out there -- well, you do what companies like KFC, Coca-Cola, Kraft, McDonald's and all the rest have done since the dawn of the free market.

You convince the less educated and the gullible that they are wrong, that this crap is actually a good value for your family, nutritious and safe to feed to children, even as you manufacture all the flavors, smells and meat-like textures in a giant lab and sell truckloads of the crap to the poorer classes, until they get fat and sick and die. Meanwhile, you employ cute cartoon characters and bright, funny mascots to lure in the next generation, to keep the cycle going.

Do I have that about right, Mr. KFC exec? Did I miss anything? Can you hear me down there, what with all the flames and the screaming?

I'm not one to judge the fast food-consuming masses (of which I am a part, after all) for choosing to shovel items like the Double Down sandwich into their gullets anymore than I am one to judge the fast food industry for exploiting human weakness and gluttony in the name of profit. That's the nature of the relationship between the two entities. That said, I doubt I will be ordering one anytime soon.

The Double Down sandwich takes the concept of "protein style" and cranks it up to eleven. Try one, if you dare. If you survive, I'd be curious to know what you thought.

Here's the final Lenten Friday Failure for 2010: One slice each pepperoni and D-Lex (chicken and bacon) pizza from Pizza My Heart.

Note: While composing this entry, I discovered that the Double Down sandwich has indeed been featured on the This is Why You're Fat blog. Strangely, the picture featured there makes the sandwich look halfways decent. Go figure.

Cooking For Three

2010-03-31T22:50:00.000-07:00

In my home, I have a bookcase that includes four shelves of various cookbooks. By and large, I have no idea where or how I acquired them. Some were purchased. Some were gifts. Others were given to me by my mom from her own collection. The three cookbooks pictured above are Dad's Own Cookbook by Bob Sloan, See Dad Cook by Wayne Harley Brachman, and The One-Armed Cook by by Cynthia Stevens Graubart and Catherine Fliegel R.N. C.C.E. Though I suspect that The One-Armed Cook belonged to Katie before being assimilated into the bookcase, I can't say for certain how the three books came into my possession, although as of last Wednesday, March 24, at 3:45 AM, I'm very glad they did.

In case you can't tell where this is going, what you have just read is the birth announcement of our daughter, Gianna Jessica Camilleri.

How can we forget this week's Lenten Friday Failure? Last Friday after Katie and Gianna were released from the hospital, I enjoyed a delicious pastrami sandwich from Lorenzo's Sandwich Shop in Belmont, California.

Hooters San Bruno: No Need to Impress

2010-03-21T21:23:00.000-07:00

"Customers can go to many places for wings and beer, but it is our Hooters Girls who make our concept unique. Hooters offers its customers the look of the 'All American Cheerleader, Surfer, Girl Next Door.'"

Remember when Hooters used to be scandalous, or at the very least controversial? When it was barely a rung above a seedy topless bar, a smoky, dimly-lit place for raucous groups of noisy guys to watch sports and ogle large-breasted waitresses while gnawing on chicken wings and imbibing cheap beer by the pitcher? A place where women wouldn’t be caught dead, and where any person who took a small child would immediately have his – certainly not her – parenting skills called into question?

During its almost thirty-year history, the Florida-based Hooters restaurant chain has grown to over 450 locations in twenty-five countries, and has developed from a “delightfully tacky” restaurant (according to one of its slogans) to a mainstream family-dining establishment. In addition to the restaurant and the ubiquitous Hooters Girls, the corporation has lent its name to a Las Vegas casino and hotel, a professional golf tour, a stock auto racing series, and a now-defunct airline. The chain was recently valued at $250 million.

Personally, I’ve always had mixed feelings about Hooters. Though the waitstaff is largely comprised of attractive and flirtatious young women, I never went to Hooters for that, as even when I was single I understood that it was all an act, and that the typical Hooters Girl’s interaction with her customers is, to utilize a tired cliché, as genuine as a three-dollar bill. No, Hooters waitresses are like the Mona Lisa. When you’re in the same room as them you are expected to stare, but you never touch, and you most certainly don’t plan on taking them home with you.

If I didn’t go to Hooters to flirt with the teenage waitresses, you might be asking, why exactly did I go? Was it for the food? Partially, I suppose; their menu, while not bad, is not groundbreaking, though it most definitely beats starvation. For the uninitiated, said menu consists of burgers, sandwiches and the like, though they are famous in part for their chicken wings, which come in a variety of flavors and heat levels, including “3 Mile Island” and “911”. Available breaded or “naked”, with or without bone, it is the lowly chicken wing - as much as the breast - on which Hooters has built an empire.

A brief aside: Though I do enjoy the wings at Hooters, they don’t compare to the wings at chains such as Wing Stop. I can’t put my finger on what Hooters’ wings lack, exactly; those who enjoy all things Hooters will undoubtedly claim that I’m biased against the chain, but I assure you that this is not the case. While there may be nothing truly wrong with the wings at Hooters, at Wing Stop you pay for the product, and not the name; no well-endowed waitress will giggle at your clumsy attempts at flirtation, or trick you into believing that you have a shot with her so that you’ll tip generously. In fact, since Wing Stop offers counter service, you aren’t expected to tip at all. Thus, Wing Stop must strive to put out a superior product. In my opinion, they succeed.

So no, I don’t think I ever really went to Hooters for the food. In hindsight, it’s more likely that I was taken there by male friends willing to pay for mediocre food in exchange for a confidence-boosting exchange with a vapid-yet-attractive waitress who might still be in high school. Look, I like attractive women as much as the next straight guy, but am I willing to put up with just-okay food for the reward of having one socialize with me? If I was, you would probably be reading a much more positive review in my “I Love Hot Chicks” blog, and not a decidedly negative review in my food blog.

My hometown of San Bruno, California, recently saw the opening of a Hooters restaurant at Tanforan – sorry, The Shops at Tanforan - Shopping Center. In case you don’t understand what this says about how mainstream Hooters has become, let me rephrase: The restaurant chain, once controversial for its refusal to hire anyone below a “C” cup*, now has a location at the suburban shopping mall I frequented as a child and teenager. Though the resultant fanfare swept through my circle of friends and ensured that most were there on or shortly after the December 26, 2009 grand opening, I didn’t make it in until some weeks later, with my wife who I should point out is an unabashed fan of the humble chicken wing, and who has fond memories of eating Hooters’ wings for the first time during a Vegas trip for her sister’s twenty-first birthday. Needless to say, there was no way we weren’t going to try out the San Bruno location, hereafter referred to as “Hooters San Bruno”.

First, the good: The food is decent.

Next, the bad: Almost everything else. For the record, Katie and I have eaten at various Hooters locations including both Sacramento restaurants, and have generally had very good experiences. The food is usually satisfying, for what it is; the service frequently defies the “ditzy Hooters Girl” stereotype as I am never left with an empty glass of soda (yes, I often order a soda with my cheesesteak, boneless wings, or whatever) for more than a minute before a refill is cheerfully brought to the table; and the atmosphere is fun without resembling a frat house.

Hooters San Bruno, however, may be amongst the worst restaurants I’ve ever patronized, and as you can imagine, I have patronized a great many eating establishments during my thirty-three-plus years on earth. With the aforementioned exception of the food, which I imagine is the same at this location as any other, each of our visits to Hooters San Bruno – note that we’ve eaten there more than once, to ensure that its assorted dysfunctions weren’t some sort of anomaly - has been lackluster, and by now certainly not worth repeating. Why, other than the boneless wings, I can’t think of a single thing that I found even moderately appealing.

The “phone it in” factor is evident as soon as you sit down. At the time of our first visit, the restaurant had been open about a month. The laminated menus advertising the chain’s food and merchandise were already falling apart. Now, since it’s unlikely that some high-ranking member of the Hooters board of directors ordered these menus torn as soon as they came off the printing press, I’m guessing that they originated at a different location, where they put in years of faithful service before being shipped to San Bruno. But come on – you’re trying to build up your clientele. Get some new, pristine menus and make a little effort or you’re not going to impress anyone.

That’s when it occurred to me: Hooters, as a corporation, has no need to provide pristine menus in order to impress anybody. They could scrawl their entire entrée selection in French’s yellow mustard on the back of a cocktail napkin and few would complain. No one is coming to Hooters for the menus, or the ambience, or even the food for that matter.

They’re certainly not coming to Hooters – at least, not Hooters San Bruno – for the service. Of the list of complaints I compiled in preparing this entry, the service – I almost put service in quotes, but thought that too easy – is without a doubt the category in which this particular Hooters fails most spectacularly. And you know what? It’s okay. Patrons like myself - married or otherwise attached, with reasonable amounts of self-esteem, who know when they’re being played for tips - are not their target demographic. Some of the Yelpers who've given Hooters San Bruno a positive review claim that the stupidity of their waitresses is an act, and I’m sure that in some cases it’s true; undoubtedly these are women who rely on tips to pay the rent, and thus give priority to a different clientele: Single men by themselves or in groups who are inclined to open their wallets at the first sign of flirtation or affection. But I’ve never been to Hooters San Bruno without my wife, and because of this our servers never bother to flirt. They do, however, mix orders up, or forget them altogether. Therefore, I posit that it’s not an act.

This made me wonder: Clearly we are not the only married couple to eat at Hooters San Bruno. A glance around the restaurant at almost any time of day or evening reveals numerous couples, as well as mixed groups of men and women. Are they, like us, ignored in favor of groups of guys? Do they mind the fact that the waitress who takes their order is frequently MIA until it’s time to bring the bill? That’s right, on each visit, even during off-peak hours, our order was brought out by someone other than the waitress who took it. For the majority of our dining experience our waitress was hiding from us, or more likely schmoozing a table that looked more likely to tip excessively. Regardless of any official corporate policy that may exist requiring the waitstaff to favor one demographic over another, the lack of attention paid to our table was inexcusable.

In other words, if you want a refill on that three-dollar-plus soda – THREE-DOLLAR-PLUS SODA? – you might be out of luck. Hey, call me a fat soda-chugging pig, but if I go to a restaurant and order a soda and they charge me the price of a grocery store twelve-pack, I would like to drink the equivalent of a grocery store twelve-pack. That doesn’t seem unreasonable to me. I’m guessing that the sodas are priced so high because, when faced with a soda that’s close to four dollars, most diners opt to simply order a beer. And when free refills are no longer an option the waitresses are probably more attentive, their bubbly flirtatiousness encouraging diners to order another.

I find it difficult to justify ordering a soda when it’s $2.99, and that’s taking into account at least one (but usually several) refills. But three bucks and change? Hey Hooters management, at that point why not just charge five bucks? Seriously, you’re already charging almost four. How much is too much to charge for some fizzy water and caramel coloring? At what price point do you think the consumer will stop coming in?

Another complaint I have about Hooters San Bruno (and probably the chain as a whole) is that the place is pretty damned stingy. Case in point: When taking my leftover wings to go, I asked for a lid so that I could also take my leftover blue cheese. Alternately, I suggested a new (full) container. The waitress offered to get me a lid, and said she would have to charge me for a new container. I understand that this is company policy, though it’s a shoddy one. By comparison, when dining at similar family-dining chains such as Chili’s or Red Robin, fresh portions of whichever sauces or dips you would like to take home are graciously doled out and packaged. Hooters’ refusal to provide a full container of blue cheese (i.e. one that doesn’t have traces of Buffalo wing sauce floating in it) is a lot like McDonald’s insistence on charging for extra dipping sauce with their Chicken McNuggets, and doing away with such miserly practices is hardly the sort of reckless spending that will bankrupt the company. In addition, it will probably endear to them a certain segment of their clientele (including myself). However, society as a whole is not likely to stop eating at McDonald’s out of protest, and likewise Hooters loyalists won’t stop eating there either.

It’s clear that there is no reason for Hooters to expend much effort to maintain their customer base. Even if sodas exceed five dollars and the waitresses go from poor-to-mediocre service to, say, deliberately spilling beer on the customers’ heads; and the food suffers a serious decline in quality, it’s a cinch that a certain portion of the population will continue to line up. I might not go back to Hooters San Bruno, but they won’t miss me.

Rather than posting photos of Hooter’s food, here are the last two weeks of Lenten Friday Failures:

Week 4: D-Lex (chicken and bacon) and Big Sur pizza from Pizza My Heart.

Week 5: Deluxe chile verde chicken burrito in a red chile tortilla from Taqueria Pancho Villa.

*I can’t actually account for the veracity of this claim, though it sounded good when I wrote it.

The Month in Food

2010-03-08T20:53:00.000-08:00

It's time for a little honesty: My The Week in Food entries regularly feature photos of meals eaten, in some cases, a month prior to their posting. Therefore I'm thinking The Month in Food may be a more accurate, truthful title. Here goes:

Animal-Style fries from In -N- Out Burger. For the unititiated, these are fries with cheese, grilled onions and dressing.

Mongolian BBQ from Sizzle in Rocklin, CA.

Squeezeburger with cheese from Squeeze Inn in Galt, CA.

Slices of Tom Jones and pepperoni pizza from Celestino's in Rocklin, CA.

Broccoli cheese soup, courtesy of yours truly and his trusty Turbo Blend 4500.

Cochinita pibil, one of the most consistently crowd-pleasing meals I make on a regular basis.

It's an exquisite-tasting slow-roasted pork dish that's ideal served in tortillas, as seen below.

Carnitas tacos from Jalisco Grill.

Hand-smashed guacamole from Milagros Cantina in Redwood City, CA.

Duo of Mazatlan Ceviches, also from Milagros Cantina.

The Chalet Burger with fries, from the Beach Chalet in San Francisco, CA. I ordered it with Pt. Reyes blue cheese.

Pt. Reyes blue cheese used to be my favorite, until I discovered BelGioso.

Tri-tip, grilled mushrooms and blue cheese (BelGioso, of course) on a roll.

Chicken noodle soup from Chick-Fil-A. Of all the commercially-available chicken noodle soups I have tried, Chick-Fil-A's is the closest to that served at Mrs. Knott's Chicken Dinner Restaurant in Buena Park, CA.

Chicken sandwich from Chick-Fil-A.

Banana macadamia nut pancakes from Stacks in Redwood City, CA.

The Mighty Meat crepe from Stacks in Redwood City, CA.

Hot wings and fries from Wing Stop in San Carlos, CA. The carrots and celery sticks at the top of the image are Katie's.

Pot roast, corn and potatoes.

The next four photos depict food served at Katie's baby shower. Since I wasn't there, I didn't actually eat any of it, but someone took photos so I figured I'd share. First up is Boboli pizza crust with pesto and cheese.

Focaccia.

Tomato, basil and mozzarella cheese on French bread.

Standard crudite tray.

Some desserts, beginning with Katie's baby shower cake, seen before and after. This cake, like every other cake we serve at family functions, was made by a family friend who can make just about any design into a delicious dessert. If you're so inclined, check out his website, take a look at his art, and perhaps order a cake.

Various cupcakes from Icing on the Cupcake in Rocklin, CA.

Carrot cupcake. The little embellishments atop the icing are baby booties, as the box of cupcakes was bought for an impromptu baby shower prior to the one referenced above.

Various goodies including cheesecake and chocolate-dipped marshmallows. These were enjoyed by me during a dinner theater-type performance (well, dessert theater, to be accurate) featuring a couple of my cousins.

Lenten Friday Failure, Week 3: Pot stickers from Fortune Star in San Mateo, CA.

Many Chickens Died to Bring You This Blog Entry, or Super Bowl Eating

2010-02-26T12:57:00.001-08:00

The Super Bowl goes hand-in-hand with greasy, often deep-fried food. Chicken wings, pizza, barbecued sausages, nachos - you name it, if it's unhealthy it'll probably make the Big Game even more entertaining than it already is. There's nothing I can say about Super Bowl eating that hasn't already been said; for a lively audio discussion check out the January 27, 2008 edition of Munchcast with Leo Laporte and Cammy Blackstone.

What I can do, however, is show off the Super Bowl Sunday snacking menu at my in-laws' house where I watched the game with about fifteen people. Yes, I will re-affirm that the food shown below was not eaten by an army of fifty or more people.

Store-bought Mexican dip consisting of tomatoes, beans, cheese, olives, and onions:

Deli tray with crackers, cheese, salami and olives:

Homemade meatballs:

Possibly the most delicious thing I've enjoyed in recent years, my sister-in-law Caryn's homemade dip, consisting of Buffalo chicken, blue cheese, and shredded Monterey Jack cheese. It was unbelievable with corn chips, and I'm still waiting for the recipe.

Pizza Rolls. Since Katie's been pregnant, she's been unable to eat pizza, something to do with seeing the grease and congealed cheese, or something. Since she can't see the grease, cheese, or for that matter the tiny blobs of fat in the "meat", she has no problem eating Pizza Rolls.

Pineapple sausages, sliced:

Some sort of commercially-available breaded chicken strips, undoubtedly found in your grocer's freezer section:

Orange chicken, similar to that sold at Panda Express. I'm not sure of the brand, though the size of the container indicates that they're probably from Costco or another "Y2K-scale-emergency quantities" type of store. Not bad.

Chicken wings. No clue about the origin of these babies. By the time they were brought out, I'd already gone through a couple plates of food, and I don't think I actually touched them.

All in all, I enjoyed the game, though my digestive tract got sacked bigtime. Additionally, I really did mean to post this shortly after the Big Game. Unfortunately I, uh, just got my film developed. Sorry about that.

Lenten Friday Failure, Week 2*: A slice of Big Sur pizza from Pizza My Heart, eaten and digested not an hour ago. Superb, and well worth burning in hell for.

*Note that there was no Lenten Friday Failure, Week 1. By an amazing coincidence, I happened to abstain completely from meat last Friday.

My Sacrifice

2010-02-17T22:56:00.000-08:00

My understanding of the Catholic religion, and the practice of Lent in particular, is that, during the forty days of Lent, one is expected to refrain from eating meat on Ash Wednesday - today, as it turns out - and on each subsequent Friday until after Easter. Most Catholics give up something else that they love during this time as well: The internet, shopping, video games, reality TV, etc. I divulged my feelings on this subject at great lengths last year; you can read the entry in question here.

Though I don't typically succeed in avoiding meat on every Lenten Friday, I usually at least try, and see how far I make it before I forget, or (gasp!) willfully fail. Despite my usual non-adherence to the guidelines of the religion in which I was raised, I did consider giving something up this year; my twice-monthly Friday visit to Pizza My Heart immediately came to mind. I'm not sure why, as a not-really-practicing Catholic, I entertained, even briefly, the thought of giving something up. I suppose it was the tiny little voice in the depths of my brain that I try my hardest to ignore. The tiny little voice I am referring to is better known by the term "Catholic guilt." My friends and family members have sworn off profanity, sugar, caffeine, social networking websites like Facebook and Twitter, and text messaging. For me, the occasional Friday afternoon spent sitting in a booth at the Peninsula's best pizzeria, enjoying Cherry Coke and a couple slices, is a highlight of any week, something that I regret missing when I have to skip it. Therefore, were I to sacrifice something I immensely enjoy, it would have been that.

While I have no doubt that the friends and family members I alluded to have made their sacrifices out of genuine faith, I am unable or even unwilling - too selfish, perhaps - to make such a blind leap. Though I am nothing if not candid about my own lack of faith, it's not that I necessarily believe that there is no God, no Buddha, no Flying Spaghetti Monster, no miscellaneous Great Intangible your denomination swears is responsible for the entirety of creation. No, I believe that if any such deity exists, He, She or It has better things to worry about than whether I eat meat on Fridays, a rule imposed not by any god but by man.

This Lent, rather than sacrificing something I enjoy, I instead sacrificed something I definitely do not enjoy. Good-bye, Catholic guilt. See you in forty. Maybe.

Wordless Wednesday

2010-01-27T18:16:00.001-08:00

Jay’s Café: A Tasty Way to Start the Day

2010-01-15T13:22:00.000-08:00

I’m not one to eagerly sit down to breakfast. Yeah, I know what you’re going to say: “But it’s the most important meal of the day!” Hey, you’re right. I know that attempting to traverse the typical work day without partaking of the morning meal is tantamount to consuming a sleeping pill. I know that, at least for me, the day’s tasks are much easier to complete after having eaten something for breakfast, and indeed the absence of hunger pangs makes the morning just fly by. Why, then, do I disdain this meal as I do?

The truth is, I don’t dislike breakfast, not exactly. In addition to understanding its importance, I happen to genuinely enjoy a multitude of breakfast foods: Toast with butter (or better yet, a toasted bagel with cream cheese), hash browns, bacon, ham, sausage (preferably all three), waffles dripping with syrup and powdered sugar, cereal with milk, and fresh-squeezed orange juice.

What’s missing? That’s right, eggs. Though I pride myself on my diverse palate and my willingness to try just about anything, the very thought of consuming an egg turns my stomach whether fried, hard-boiled, scrambled, or in an omelet; and my inability to order a satisfying eggless breakfast at a restaurant has made going out to breakfast about as fun as shoveling the walkway while it’s still snowing out, and twice as frustrating.

Typically, when I go out for breakfast, I find myself ordering lunch. Though I may be in the mood for hash browns, bacon and toast, it’s easier to get a sandwich than to ask every member of my party if they’d like my eggs, negotiate some sort of substitution for my them without being cheated by the restaurant, or assemble my ideal meal from relatively-pricey side dishes. And though I do like pancakes, whenever I’m about halfway through with my short stack I find that I enjoy them less than I thought I did.

In December Katie and I took a trip to Washington. We managed to catch an early morning flight, arriving around nine o’clock. We rented a car and set off on a forty-minute drive to the home of some friends we were staying with. While driving on State Route 522 we decided to stop for breakfast. After a couple miles with no suitable dining options we happened upon a modest white edifice; a yellow and white sign welcomed us to Jays’ Café, and we eagerly turned into the parking lot.

Once inside, we were greeted immediately by a friendly hostess who led us to a spacious booth. Although it was a Saturday morning the restaurant wasn’t crowded. However, the restaurant was sufficiently occupied to assure us that we hadn’t made a bad choice.

The menu was encouraging; in addition to the standard assortment of breakfast dishes, Jay’s offered a multitude of sandwiches, burgers and entrees typical of a roadside diner. I briefly considered a chicken sandwich, but instinct was calling me toward the breakfast menu. I ultimately settled on a side order of ham and a side order of hash browns. Half a slice of wheat toast taken from Katie’s plate (with her permission, naturally) completed this small but satisfying meal.

(Apologies for the out-of-focus shot above; I’d left my camera in the car and had to use my cell phone.)

In addition to a great meal, we were pleased with Jay’s prices. I suspect that Jay’s Café isn’t significantly less expensive than a comparable eatery in Washington State, but when you’re used to California prices, you notice when you get a particularly good deal when dining out. All told, our bill came to less than fifteen dollars including orange juice. With a generous tip to reflect superior service, we still paid less than we would have for a similar breakfast (before the tip) back home.

Should you ever find yourself on the northern shore of Lake Washington seeking decent food and a homey atmosphere, you could do worse than to stop at Jay’s Café, located at 7520 NE Bothell Way, Kenmore, WA 98028.

Wordless Wednesday

2010-01-13T14:12:00.000-08:00

The Last Few Months in Food, part 6

2010-01-12T11:08:00.001-08:00

This final entry in the series should finish off the unbelievably huge surplus of food photos from the past few months.

Sausage patty and hash browns from Denny's. No, I am not proud of the fact that I deigned to eat at Denny's. I was out of town, it was one of but a few dining options, and while I would have gladly eaten anywhere else, I was outvoted.

Pancakes, also from Denny's. The less said about this photo and the previous one, the better.

Better pancakes, made by Katie.

Burger with mushrooms and Swiss cheese, served with fries. That's a bottle of Lindeman's Cassis behind it.

Cochinita pibil, with rice.

French fries and sweet potato fries from The Counter.

Carne asada, chicken and carnitas tacos from Jalisco Grill in Roseville.

Sandwich: Pastrami, ham, turkey, chicken and Swiss cheese on a French dip roll, with chips and a gherkin.

An awesome spectacle of a cake, made by my mother-in-law for my niece's fourth birthday. Though I don't have the recipe handy, it was featured in Cook's Country magazine, in the December 2009 issue I believe.

The Last Few Months in Food, part 5

2010-01-11T00:06:00.000-08:00

Slice of Big Sur pizza from Pizza My Heart.

Barbecued steaks.

Chocolate It's-It.

Boneless buffalo wings from Wing Stop. Wing Stop is quickly becoming one of Katie's and my favorite places to eat. The simplicity of their menu - chicken wings, chicken strips, fries and little else - plus the overall quality of their food, and the fact that most if not all of their locations are open late ensure that we pay them a visit regularly.

A side of fries, also from Wing Stop.

Sandwich: Ham, turkey, roast beef and Swiss cheese, with potato chips.

Sandwich: Ham, turkey, roast beef, pastrami and Tillamook cheddar, with fries.

Tiramisu cake, from Katie's birthday.

Watermelon, green apple and strawberry shave ice. We bought this exquisite mound of ice and sugary syrup from a vendor at a community festival. The vendor's stand included a machine with twenty or thirty dispensers, each dispensing a different flavored syrup. Were I a millionaire, one of my first purchases would likely be just such a machine.

The following three pictures were taken at Buffalo Bill's Brewery, Pub and Restaurant in Hayward, California. Like Wing Stop, Buffalo Bill's has become one of my favorite places to eat (and drink) over the last several months, thanks to a variety of beers both on tap and in bottles, and a menu full of delicious food. Great place! Perhaps a review is in order.

Buffalo Bill's Hayward Hefe.

Buffalo Bill's Pumpkin Ale, the perfect brew for a chilly autumn evening.

Buffalo Bill's hot pastrami sandwich, served with blue corn chips.

More to come!

The Last Few Months in Food, part 4

2010-01-05T20:00:00.000-08:00

Another batch, these mainly from early autumn:

An order of boneless buffalo wings from Armadillo Willy's in San Mateo.

A random sandwich: roast beef, ham, turkey and cheese on toast, served with chips.

Raviolis with homemade sauce, made by my father-in-law for Katie's birthday.

Homemade meatballs, made by my sister-in-law, also for Katie's birthday.

A simple yet delicious salad, also enjoyed as part of my wife's birthday dinner.

Pork chops and macaroni and cheese.

An unidentified sandwich from Mel's Drive-In. Though the name is long forgotten, and a cursory check of Mel's website indicates that such an item may no longer be on the menu, it had roast beef and cheddar cheese, and was quite good.

Pot roast with carrots and potatoes.

My plate.
The Calamari Costa Brava, served with black beans and jalapeno pasta, from Cabo's Mexican Restaurant in Rocklin.

Lots of canteloupe.

Carrot cake, and some sort of strawberry mousse-type dessert, at the Feast Buffet at Thunder Valley Casino in Lincoln, California.

More to come!

The Last Few Months in Food, part 3

2009-12-31T15:36:00.000-08:00

Going back to October, we have a bat-shaped Mickey Mouse cookie from Disneyland.

A Five-Dollar Footlong Coldcut Trio sandwich from Subway.

A chicken sandwich on a wheat bun, with fries, from Chick-Fil-A.

A tostada from Celia's Mexican Restaurant in San Mateo.
Lobster ravioli with peas.

The rest was served at my sister-in-law's birthday in November. As you'll see, it was quite the repast!

Baguette slices with pear and gorgonzola.

Bean dip with cheese and olives.

Wonton wrappers filled with corn, tomato and avocado.

Chicken and peanut lettuce wraps.

Cheese and grapes.

Turkey and pesto mini-sandwiches.

Potato skins topped with pulled pork and cheese.

More to come!

Happy Holidays!

2009-12-25T23:41:00.000-08:00

With twelve minutes to go (on the West Coast, anyway) before it's officially December 26th, I thought I'd take a break from the photo update series to wish anyone who might be reading a festive, fun and happy holiday season. May you be surrounded by those you care about and well-fed this time of year.

Note that Santa Claus did bring me a Canon PowerShot SD 780 IS for Christmas, so hopefully the entries will be coming with a bit more regularity in 2010!

The Last Few Months in Food, part 2

2009-12-22T18:21:00.001-08:00

Here's a visual account of what my family and I ate and drank on Thanksgiving.

A mid-afternoon margarita is always delicious, even when it's cold outside.

Baked brie with crackers.

Cream cheese and jalapeno pepper jelly.

Marinated olives and pepperoncinis.

Turkey, carved and ready to serve.

It's not Thanksgiving without mashed potatoes!

Butternut squash casserole.

Broccoli cauliflower casserole.

Among the many desserts we enjoyed that night was an Italian rum custard cake...

...as well as cheesecake, and a surprisingly delicious apple-cherry pie. Yes, there's some chocolate on the plate as well.

More to come!

The Last Few Months in Food, part 1

2009-12-18T15:54:00.000-08:00

You’ve undoubtedly noticed that the photo updates have been scarce, as I’ve found myself without the regular use of a reliable point-and-shoot camera the last few months. Thus I've photographed in two months what it formerly took me a week or two to photograph. Hopefully Christmas morning sees the situation remedied. (Hint, hint, Santa Claus.) As the title indicates, here are some photos of things I’ve eaten since October, if not earlier.

A pretty simple sandwich: pastrami, ham, turkey and chicken with Swiss cheese on a French dip roll.

The Black and Blue Burger from ESPN Zone at Downtown Disney. Having visited Disneyland in October, I found myself craving the assorted sliders that we'd ordered during our last visit, but in true ESPN Zone style, they are no longer on the menu. Oh well. As I said in April, the Black and Blue Burger never disappoints.

Here's a small sundae I ordered at a Foster's Freeze in Firebaugh, on the way home from Disneyland. In my formative years I would stop at the Foster's Freeze in Lower Lake, California while driving to or from my family's vacation home in Clearlake. I haven't been to a Foster's Freeze in more than fifteen years. And while this sundae is certainly nothing to make a chain like Coldstone fear for its revenue stream, it satisfied my craving for decent-tasting and relatively cheap ice cream.

This is a carne asada burrito from Los Pericos, a taqueria I've been frequenting in Hayward. I've eaten there once a week for the last three weeks on my way to or from the Bay Area. I think a review may be in order.

A grilled ham and cheese sandwich with fries, from Paul's at the Villa in San Mateo.

The blue cheese chopped salad from Outback Steakhouse: A tangy blend of blue cheese, walnuts, lettuce and vinaigrette. When Katie and I go to Outback, we both order one with our meal. Since she's pregnant, Katie is trying to limit her blue cheese intake, which means that I get it added to my own salad. Having a child is truly a miracle!

Hot pastrami Reuben from Jack's Urban Eats in Folsom.

Urban fries, also from Jack's Urban Eats: Fries covered with blue cheese and chili oil. They are even more addictive than that description would have you believe.

Another sandwich. Hey, they're quick, easy and tasty!

My cousin's son turned one this month. This is the three-tiered, jungle-themed cake made for the guests.

He, of course, got his own cake to smash, eat, or do whatever a one year-old does.

More to come!

Wordless Wednesday

2009-12-16T16:12:00.000-08:00

The Seven Days of Thanksgiving, Day 7: Happy Thanksgiving

2009-11-27T01:17:00.000-08:00

I know this is late, so late that it's no longer actually Thanksgiving. But I wanted to take this opportunity to wish everyone a very happy Thanksgiving, albeit retroactively. I hope those who celebrate the holiday had a wonderful and festive day. To those who don't, I hope you had a happy Thursday. From my tight-knit and loving family to the fact that I'm not going to bed hungry tonight, I have much to be thankful for. Paramount amongst my many blessings is my wife and our child, due in late March. I couldn't be happier.

Once again, the happiest of holidays to you and yours!

The Seven Days of Thanksgiving, Day 6: Sweet As Pie

2009-11-25T22:02:00.000-08:00

Illinois was the top pumpkin-producing state in 2008, yielding 496 million pounds of the total national output of 1.1 billion pounds. Additionally, California, Pennsylvania and New York each produced at least 100 million pounds of pumpkins.

Modern pumpkin pie was not produced until the 18th century.

Most commercially-available canned pumpkin, notably that marketed by the Libby’s corporation, is in actuality a variety of squash known as the Dickinson field pumpkin.

Punkin chunkin' (also known as pumpkin chuckin') is a competitive activity wherein teams assemble mechanical devices, amongst them catapults and air cannons, designed to hurl pumpkins.

According to the Guinness Book of World Records, the largest pumpkin pie ever made weighed 2020 pounds, and measured more than twelve feet wide by four inches deep. Read all about it here.

I would write more, and post a recipe, but pumpkin pie is one traditional holiday favorite that I don't care for. Feel free to have my share this year.

The Seven Days of Thanksgiving, Day 5: A Berry Good Side Dish

2009-11-24T18:17:00.000-08:00

Native Americans used the cranberry not only as food, but for medicinal purposes and for dyeing fabric.

Early cultivators of the cranberry originally called it the "craneberry", finding resemblance between the plant and the neck of a crane.

Wisconsin is responsible for more than half of the United States' cranberry production, followed by Massachusetts. Additionally, Maine, Michigan, Minnesota, New Jersey, Oregon and Washington grow significant amounts of cranberries.

Cranberry crops are pollinated by domestic honeybees.

Unripe cranberries are white; their trademark crimson color is a result of ripening.

European cranberry sauce is usually sour-tasting, while that found in the United States is considerably sweeter.

Among the health benefits of cranberries are polyphenol antioxidants, which are believed to fight neurdegenerative and cardiovascular disease.

Ocean Spray was formed in 1930 as a cooperative by three cranberry growers looking to expand their business. Their Wisconsin Rapids, Wisconsin processing plant is, at 440,000 square feet, the world's largest cranberry processing facility.

Irish rock band The Cranberries, known for their early-1990s hits "Linger", "Dreams" and "Zombie" recently reunited after having disbanded in 2003 due to its members pursuing solo careers.

A lyric sung by John Lennon at the end of The Beatles' 1967 hit "Strawberry Fields Forever", long rumored to be "I buried Paul" is actually "cranberry sauce."

Cranberry Sauce: Better Than Canned

1 cup sugar
1 cup water
12 oz cranberries
2 sections orange peel

Combine sugar, water and orange peel in medium saucepan; bring to boil
Add cranberries and return to boil
Cover, reduce heat and boil for 10 minutes, stirring occasionally
Pour into bowl, cover with plastic wrap and cool completely
Refrigerate until ready to serve

Yields about 2 cups

The Seven Days of Thanksgiving, Day 4: Stuff It!

2009-11-23T21:09:00.000-08:00

Though "dressing" and "stuffing" can be used interchangeably, there are certain factors that seem to influence which term is used. Notably, some believe that when it's cooked inside the turkey, it's "stuffing," but when it's cooked separate from the bird, it's "dressing." Additionally there are regional factors: Those in the Southern United States tend to call it "dressing" regardless of whether it's cooked inside or out.

Although animals have likely been stuffed as long as early humans have been cooking, the earliest reference to stuffing an animal prior to cooking is found in a collection of recipes dating back to Ancient Rome. The recipe included vegetables, nuts, herbs, and variety meats.

Stove Top Stuffing, introduced in 1972, reports sales of approximately 60 million boxes each Thanksgiving.

In the Southern United States it is common to see stuffing prepared with rice instead of breadcrumbs or cornbread.

The United States Department of Agriculture Food Safety and Inspection Service maintains a set of guidelines that must be followed when preparing stuffing inside of a turkey. If I may quote directly:

For optimal safety and uniform doneness, cook stuffing separately. However, if stuffing a turkey, it's essential to use a food thermometer to make sure the center of the stuffing reaches a safe minimum internal temperature of 165 °F.

Cooking a home-stuffed turkey is riskier than cooking one not stuffed. Even if the turkey itself has reached the safe minimum internal temperature of 165 °F as measured in the innermost part of the thigh, the wing and the thickest part of the breast, the stuffing may not have reached a temperature high enough to destroy bacteria that may be present.

Bacteria can survive in stuffing that has not reached 165 °F, possibly resulting in foodborne illness.

Frozen Turkeys Stuffed at the Plant under USDA Inspection
The USDA does not recommend buying retail-stuffed, uncooked turkeys from a store or restaurant.

However, some turkeys purchased frozen have been stuffed at a plant under USDA inspection. These turkeys should be safe when cooked from the frozen state. Follow the manufacturer's package directions.

1. Prepare Stuffing Safely
If you plan to prepare stuffing using raw meat, poultry, or shellfish, you should cook the ingredients before stuffing the turkey to reduce the risk of foodborne illness from bacteria that may be found in raw ingredients. The wet ingredients for stuffing can be prepared ahead of time and refrigerated. However, do not mix wet and dry ingredients until just before spooning the stuffing mixture into the turkey cavity.

If stuffing is prepared ahead of time, it must be cooked immediately and refrigerated in shallow containers. Do not stuff whole poultry with cooked stuffing.

2. Stuff Loosely
Do not cool the stuffing. Spoon it directly into the turkey cavity right after preparation. Stuff the turkey loosely — about 3/4 cup of stuffing per pound. The stuffing should be moist, not dry, because heat destroys bacteria more rapidly in a moist environment.

Do not stuff turkeys to be grilled, smoked, fried, or microwaved.

3. Cook Immediately
Immediately place the stuffed, raw turkey in an oven set no lower than 325 °F.

4. Use a Food Thermometer
For safety and doneness, check the internal temperature of the turkey and stuffing with a food thermometer.

If the temperature of the turkey and the center of the stuffing have not reached a safe minimum internal temperature of 165 °F, further cooking will be required. Do not remove the stuffing from the turkey before it reaches 165 °F because the undercooked stuffing could contaminate the cooked meat.

Continue to cook the turkey until the stuffing is safely cooked.

5. Let It Rest
Let the cooked turkey stand 20 minutes before removing the stuffing and carving.

6. Refrigerate Promptly
Refrigerate the cooked turkey and stuffing within 2 hours after cooking. Place leftovers in shallow containers and use within 3 to 4 days. Reheat leftovers to a safe minimum internal temperature of 165 °F.

My Mom's Stuffing (for lack of a better name):

6 Tbsp chopped yellow onion
1/4 cup melted butter
4 cups dry bread cubes or cornbread
1/4 tsp salt
1/4 tsp pepper
1/2 tsp poultry seasoning
1/2 tsp ground sage
1/4 to 1/2 cup chicken broth
1/2 cup finely chopped celery
1/2 cup bulk sausage

Sauté onion, celery and sausage
In mixing bowl, mix bread cubes/cornbread, melted butter, sauteed onion, celery and sausage
Add salt, pepper, poultry seasoning, sage and chicken broth

Yields 3 cups stuffing, or enough for a 5 lb. turkey.

The Seven Days of Thanksgiving, Day 3: Going Green

2009-11-22T19:53:00.000-08:00

Green beans have been grown in Mexico for 7,000 years.

Broccoli originated on the island of Cyprus almost three thousand years ago.

Thanks to anthocyanin pigmentation, the first carrots cultivated in Afghanistan in the 7th century were grown in a variety of colors.

George Washington was known to eat a cooked onion in order to stave off a cold.
The average ear of corn has 800 kernels, arranged in sixteen rows. A bushel of corn contains approximately 27,000 kernels.

The Scoville scale is a means of measuring the heat (i.e. spiciness) of various chile peppers. A mild bell pepper scores a zero on the scale, while a jalapeño may score anywhere between 2,500 and 10,000 Scoville units. The much hotter habanero pepper scores between 100,000 and 350,000 Scoville units.

French writer Marcel Proust claimed that asparagus "transforms my chamber-pot into a flask of perfume".

Arugula is known in many English-speaking nations as "rocket".

Broccoli Cauliflower Casserole: Another Favorite Holiday Recipe

I first tasted this recipe when my Aunt Mary made it for Christmas 1992. It made quite an impression, and before long my mom had begun preparing it as well. As with yesterday's sweet potato recipe, apologies for not having a photo to upload; the last time I had both dishes was well before I entered my "take photos of everything I eat" phase.

1 large bunch broccoli or 16 oz bag frozen
1 whole cauliflower or 16 oz bag frozen
8 oz light cream cheese, softened
2 Tbsp cornstarch
1/4 cup milk
1/2 cube butter
1/4 tsp salt
1/4 cup slivered almonds

Preheat oven to 375 degrees
Spray 6" x 9" x 1.5" dish with nonstick spray
Boil and drain vegetables
Mash vegetables with fork or potato masher; set aside
In saucepan on low heat, melt butter and stir in 6 tablespoons of milk
Dilute cornstarch with remaining 2 tablespoons of milk and add to saucepan
Add cream cheese to saucepan and stir until creamy; remove from heat
Add cream cheese mixture to vegetables
Pour everything into the greased dish and top with slivered almonds
Bake for 30-45 minutes
Enjoy!

The Seven Days of Thanksgiving, Day 2: Put in Your Potatoes

2009-11-21T21:20:00.001-08:00

Potatoes are approximately 80% water and 20% solid.

Potatoes are one of the two most popular fresh vegetables in the United States. (Lettuce is the other.)

The potato is the fourth most important crop in the world, following wheat, rice and corn.

The average American eats almost 140 pounds of potatoes annually. Of this, approximately one hundred pounds are made up of fresh or frozen potatoes in such dishes as mashed potatoes, baked potatoes and french fries.

McDonalds uses about 7% of all the potatoes grown in the United States for its french fries. They sell more than 1/3 of all french fries sold in restaurants in the U.S. each year.

1.8 billion pounds of sweet potatoes were produced in the United States in 2008. North Carolina led production at 874 million pounds, followed by California at 437 million pounds, and Mississippi at 335 million pounds.

Marie Antoinette was known to wear potato blossoms in her hair.

The ‘french’ in french fries refers solely to the method of cutting the potatoes, defined in Merriam-Webster’s Colelgiate Dictionary as, “to cut in thin lengthwise strips before cooking.” Despite the rebranding of this popular side as "Freedom Fries" in 2003, the term does not in any way refer to the country of France.

In 1990, Pringles produced the world’s largest potato chip, measuring 23 inches by 14.5 inches.

While mashed potato can be enjoyed as a side dish, it is also an instrumental part of shepherd’s pie, potato croquettes, gnocchi and other dishes.

The depression made in mashed potatoes for the purpose of pouring gravy is sometimes known as a “tater crater”.

Instant mashed potatoes are thought to have existed as far back as the Inca Empire.

One of the earliest references to ‘chips’ (known as French fries in the United states) can be found in Charles Dickens’ ‘A Tale of Two Cities’ (1859): “husky chips of potatoes, fried with some reluctant drops of oil.”

In 1952, Mr. Potato Head became the first toy advertised on television.

Sweet Potatoes: A Family Recipe

This dish, made by my mom at Thanksgiving, served as my introduction to sweet potatoes.

2 large cans sweet potatoes
1 cube butter
1 cup golden raisins
1/2 cup brown sugar
1 cup chopped pecans

Spray round casserole dish (5" long by 8 1/2" wide) with nonstick spray
Layer ingredients from bottom to top as follows:

sweet potatoes
raisins
chopped pecans
brown sugar
butter

Repeat until ingredients are exhausted, as you would a lasagna, ending up with pats of butter on top
Bake at 375 degrees until butter is melted and pecans are golden brown, approximately 20-30 minutes
Enjoy!

The Seven Days of Thanksgiving, Day 1: Talking Turkey

2009-11-20T11:29:00.000-08:00

Approximately 90% of American households eat turkey on Thanksgiving.

The average American consumes more than seventeen pounds of turkey per year.

According to the USDA National Agricultural Statistics Service, 250 million turkeys were raised in the United States in 2009, with 45.5 million alone raised in the state of Minnesota. After Minnesota, the top turkey-producing states are North Carolina at 37.5 million, Arkansas at 28 million, Missouri at 21 million, Virginia at 16.4 million, and California at 15 million.

According to the U.S. Department of Agriculture, more than 45 million turkeys are eaten in the United States every Thanksgiving. This number accounts for one sixth of all turkeys sold in the U.S. annually.

Over 675 million pounds of turkey are consumed on Thanksgiving Day

According to the National Turkey Federation, approximately 24% of Americans buy their Thanksgiving turkeys fresh, as opposed to 69% who buy them frozen.

The most popular method of serving leftover turkey is in a sandwich.

While making history as the first men to set foot on the moon, Neil Armstrong and Buzz Aldrin ate the astronaut equivalent of a roast turkey dinner.

For those who eschew meat (as opposed to those who chew meat), tofurkey is a non-meat substitute, usually made from wheat or soybean protein, which can be roasted or baked. Tofurky (note the absence of the “e”) is a specific brand of tofurkey.

During the National Thanksgiving Turkey Presentation, held at the White House each year, the National Turkey Federation presents the President of the United States with a live turkey. The first President to take part in this tradition was Harry S. Truman. The first President to grant the turkey a presidential pardon - now an annual tradition in its own right - was George H.W. Bush.

Although domesticated turkeys cannot fly, wild turkeys are able to not only fly for short distances, but also trot at speeds of up to 25 miles per hour.

A wild turkey’s field of vision is approximately 270 degrees. By comparison, a human being’s field of vision is less than 180.

A fully-grown turkey has approximately 3,500 feathers.

The Seven Days of Thanksgiving

2009-11-19T12:52:00.000-08:00

Since November is National Novel Writing Month, or NaNoWriMo, I've been occupied with a writing project the last few weeks. Therefore, updates have been scarce. But fear not; I'm not letting the month go by without reference (and deference) to Thanksgiving, quite possibly the greatest food-related holiday I celebrate. Yes, yes, we all remember the photos of the feast I enjoyed on the Fourth of July. But for me, Thanksgiving is a special holiday for many reasons: Gathering with friends and family, the official (to me, anyway) start of the Christmas season, and of course, more food than a small army could consume.

For those who may not be familiar with the origins of Thanksgiving, it is widely believed to have begun in the 17th century when settlers from England ("pilgrims") arrived in North America ("the New World", today known as Plymouth, Massachusetts). Members of the Wampanoag tribe taught the pilgrims to grow crops and catch fish, and after a particularly harsh winter, the pilgrims held a three-day celebration to thank God - and their native friends - for their survival in the New World. Of course, the Wampanoag would eventually have their land stolen and be all but wiped out by their new friends - if, in fact, such a friendship was ever actually forged - but since this is a blog about food, I’ll try to stay on topic. Contrary to popular belief, the first Thanksgiving dinner probably consisted of venison, a porridge made of corn, and boiled pumpkin. Given the time of year, It’s unlikely that the feast included much in the way of produce or seafood, as the harsh winter probably destroyed much of their crops, and it would have been too cold to fish.

For those outside the United States (and Canada, which also celebrates the holiday), a contemporary Thanksgiving dinner frequently includes turkey and stuffing, mashed potatoes and gravy, vegetables and cranberry sauce. Though these dishes will likely forever be associated with a traditional Thanksgiving feast, the actual menu varies from region to region, and between different cultures in any given region; note that an Italian-American household may serve pasta as a side dish, or even as the main entree, while a family from the southeastern United States may substitute the traditional pumpkin pie with pecan or sweet potato pie.

This menu is subject to extreme changes in certain situations. Children of the 1970s and 1980s will undoubtedly remember CBS’ prime-time animated special A Charlie Brown Thanksgiving, which featured the title character serving his guests a Thanksgiving meal comprised of buttered toast, pretzel sticks, popcorn and jelly beans, much to the outrage of Peppermint Patty.

Additionally, wikibooks.org features a recipe entitled “One-Hour Thanksgiving Dinner”:

Ingredients:

1 5–6 lb fully pre-cooked smoked turkey breast. Certain brands are readily available in almost every U.S. supermarket, however they must be fully-cooked frozen turkey breast, as they only require 1 hour of heating. Avoid processed turkey breast loaf. Average price: $10–$12

2 cans of desired vegetables. Average Price: $1.50

1–2 box package(s) of instant potatoes or stuffing. Average price: $1.50-$3.00

1 package of 12 instant frozen biscuits. The frozen home-baked butter variety works best. It is important that the biscuits in a can are not used. Average price: $2

1 package of turkey gravy mix. Average price: $1

1 small disposable aluminum turkey pan with built-in rack. Average price: $2.

1 can of spray oil (can be substituted with regular vegetable oil). Average price: $1

Optional:

1 pre-made pumpkin pie. Average price : $6.

1–2 cans cranberry sauce. Average price: $1.

Preparation:

Make sure you have thawed the turkey breast. A frozen 5–6 pound breast thaws within one day in the refrigerator. It is also very important that you have purchased a frozen fully pre-cooked breast. The words "heat and serve" may be on the package.

Preheat your oven to 350°F.

Remove turkey from bag and place in aluminum roasting pan.

Spray the turkey with cooking oil. If using regular vegetable oil, rub the breast with it.

Place turkey breast in the oven on the middle rack.

Cook for 15 minutes.

Begin the gravy mix according to package directions.

Place the vegetables on the range set to low heat.

Prepare the instant potatoes or stuffing according to the package directions.

On a small pan lay out your frozen biscuits allowing them to touch one another. At this point the turkey breast should have been cooking for 30 minutes.

Place your biscuits on the lower rack. The biscuits will cook just fine with the turkey in the oven and will be ready in 25–30 minutes. Check them at 20 minutes to be sure they do not burn.

Finish preparing your instant potatoes or stuffing, instant gravy, and vegetables. Place them in serving dishes if desired. Place the cranberry sauce in a serving dish. If you are serving pie along with the dinner you will also need to place the pie on a serving dish. If a frozen pie has been purchased, follow the microwave directions.

At the end of the hour, remove the turkey. It is recommended that you use a food thermometer to make sure it has achieved a temperature of 160°F — the minimum temperature necessary to kill any bacteria which have survived the freezing process. Remove the turkey and serve.

For those who would like a chance to enjoy a sumptuous (albeit liquid-based) Thanksgiving feast, the Jones Soda Company has, since 2003, produced Thanksgiving-related soda flavors including “Turkey & Gravy”, “Sweet Potato”, “Dinner Roll” and “Antacid.” Inexplicably, these flavors proved a huge hit with consumers.

Here’s a video of Sacramento-area radio hosts Rob Arnie and Dawn performing an on-air taste test in November 2006.

Over the next week I’ll be taking a look at a different element of the traditional Thanksgiving dinner, from the bird itself to dessert.

So how do you celebrate Thanksgiving? What do you typically eat? Are there any foods other than the obvious that you associate with Thanksgiving dinner? And for that matter, what would be on your ideal Thanksgiving menu?

Tomorrow: Talking Turkey

Sal's Ultimate Barbecued Buffalo Chicken Cheddar Cheeseburger

2009-10-29T14:55:00.000-07:00

Another long-promised recipe, this was my first attempt at making Buffalo wing sauce. Rather than tossing chicken wings in it, however, I slathered it over chicken breasts and made what was, quite possibly, the best-tasting spicy chicken sandwich I've ever had.

1/2 cup butter
1 cup Frank's red hot sauce
2 teaspoons cayenne pepper
4 boneless, skinless chicken breasts
4 wheat buns
4 slices cheddar cheese
1/2 red onion, sliced

Barbecue or broil chicken breasts.

In large pot, combine butter, hot sauce and cayenne pepper; bring to boil.

Toss chicken breasts in and coat.

Serve on buns with cheese and sliced onion.

Great eatin'!

Dishwasher Salmon

2009-10-24T19:23:00.000-07:00

No, this isn't something I actually cooked. But all signs point to it being a legitimate kitchen technique. That's right, salmon poached in a dishwasher. Again, for the record, I haven't tried this recipe. I doubt I ever will. I'm barely confident enough with my oven; I'm not quite ready to start improvising. Despite the fact that Dishwasher Salmon has apparently been making the rounds on the internet - as well as the Food Network program The Surreal Gourmet - for quite some time, the recipe was too bizarre not to share.

According to The Surreal Gourmet, the recipe calls for:

1 Tbsp olive oil
4 6-oz salmon fillets
4 Tbsp freshly squeezed lime juice
Salt and freshly ground black pepper to taste
Heavy-duty aluminum foil

Preparation is as follows:

Cut two 12-inch square sheets of aluminum foil
Grease the shiny side of the foil with the oil. Place 2 fillets side by side on each square and fold up the outer edges.
Drizzle 1 tablespoon lime juice over each fillet. Season with salt and pepper.
Fold and pinch the aluminum foil extra tightly to create a watertight seal around each pair of fillets. Make sure the packet is airtight by pressing down on it gently with your hand. If air escapes easily, rewrap.
Place foil packets on the top rack of the dishwasher. Run dishwasher for the entire "normal" cycle.
When cycle is complete, take out salmon, discard foil, place one fillet on each plate, and spoon a generous serving of dill sauce over top.

Piquant Dill Sauce

1 Tbsp butter
1 leek, white part only, finely chopped, then thoroughly washed
1 shallot, minced
1 jalapeño chili, seeds and membranes removed, finely diced
2 garlic cloves, minced
1 cup chicken stock
1 1/2 cups lightly packed fresh dill, stems removed before measuring
2 Tbsp freshly squeezed lemon juice
1 tsp salt
1 tsp freshly ground black pepper
3 Tbsp sour cream

Melt the butter over medium heat in a sauté pan.
Add the leek, shallot, jalapeño, and garlic and sauté for about 5 minutes, or until the leeks and shallots are translucent—but not brown.
Reduce heat to medium and add the stock. Simmer, uncovered, for 15 minutes. (Adjust heat as required to maintain simmer.) The liquid should reduce by half.
Remove from heat and let cool.
Transfer to a blender or food processor and add the dill, lemon juice, salt, and pepper. Puree until smooth. Reserve and reheat just before serving. Stir in the sour cream at the last minute.

For those of you who feel that seeing is believing, here's a clip.

So...are you looking for a way to impress the guests at your next dinner party?

Zuppa Toscana

2009-10-19T12:45:00.001-07:00

As promised some three weeks ago, here's my recipe for Zuppa Toscana. And by "my recipe", I mean that it's the recipe I used. I am in no way responsible for inventing this recipe, nor did I have a hand in duplicating the hard work done by Olive Garden. No, I merely did an internet search, found the recipe, purchased the ingredients and cooked it. Incidentally, the recipe I used can be found here.

1 lb Italian sausage
1 1/2 tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon or pancetta
2 tsp pureed garlic
10 cups water
5 cubes chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or 3 large potatoes
1/4 bunch kale

Sauté Italian sausage and crushed red pepper in large pot. Drain excess fat and refrigerate.

In same pot, sauté bacon/pancetta, onions and garlic approximately 15 minutes or until onions are soft.

Mix chicken bouillon and water, and add it to onions, bacon and garlic. Cook until boiling.

Add potatoes and cook until soft, about half an hour.

Add heavy cream and cook until thoroughly heated.

Stir in sausage.

Add kale prior to serving.

Serves 6-8.

Here's What's Cookin'

2009-09-29T14:59:00.000-07:00

Rather than posting a quick "What I'm Eating" entry, I thought I'd post a couple pictures of recent meals I've prepared. Recipes will follow, but until then, enjoy these meals vicariously.

Today started out cloudy and cold, so I thought I'd make soup. Ironically, by the time I sat down to eat, the sun was out and the wind had stopped. In fact, the A.C. is on. The soup, incidentally, is a clone of Olive Garden's Zuppa Toscana, which I've enjoyed for years. It's a hearty soup containing sausage, potatoes and other delicious ingredients. Though I will be posting the recipe soon, simply enter "Zuppa Toscana recipe" in any search engine if you can't wait.

Here's something I call Sal's Ultimate Barbecued Buffalo Chicken Cheddar Cheeseburger, seen here with fries. I made it last week, and liked it so much that I made it a second time. Good eating.

Child's Play

2009-09-27T19:13:00.000-07:00

Last weekend we had a big family dinner to celebrate Katie's birthday. While dinner was cooking, one of our nieces and one of our cousin's daughters - is there a name for your cousin's child? - decided to set the table using pretend food. Here are some photos of their work.

Some of their placements were very logical.

Some, however, were a bit more curious. For example, was everyone aware that the perfect accompaniment to cake and a glass of milk is, in fact, a single ruffled potato chip?

Bread plates are overrated. Bread should be served in a bowl.

Burgers are great. But everyone knows it's not a party unless you're eating chicken drumsticks out of a coffee pot.

That aside, here's what we actually ate that night:

A simple, yet delicious green salad, courtesy of Katie's mom.

Ravioli with homemade sauce, courtesy of Katie's dad.

Meatballs, courtesy of Katie's sister Becca, who didn't even stick around to enjoy her handiwork. Normally I'd be suspicious of any cook who doesn't partake, but these were phenomenal.

Here's my plate. I was a happy and well-fed man that night.

Jack's Prime: Welcome to Prime Time*

2009-09-18T13:34:00.000-07:00

As you've probably gathered if you've been reading for any appreciable length of time, my love for the simple hamburger (or preferably, cheeseburger) knows no bounds. I view a burger as a blank canvas, with the chosen toppings providing insight into the soul and the psyche of the eater. Okay, maybe that's a tad pretentious, but I most certainly do love burgers, and the countless variations thereof.

Discovering a new hamburger restaurant is always a thrill for me. Whether a small roadside stand doling out blackened burgers and greasy fries to blue collar workers on their lunch break, or a higher-end establishment marketed to trendy diners and touting expensive cuts of beef and exotic names for their produce, I'm game for just about anything when it comes to burger joints. A few weeks ago, after an hour-long discussion about where to have dinner with family, I found myself at Jack's Prime in San Mateo, California. Though I'd heard good things about it over the last several months, I hadn't yet eaten there. What can I say? When I'm in San Mateo I'm usually coaxed downtown by the siren song of authentic Mexican food.

My initial impression of Jack's Prime was that it seemed like a '50s era diner - hip rock 'n' roll aesthetic, delicious-looking burgers, a variety of milkshakes - albeit with modern-day prices. As we waited to be seated, we perused the menu and found that the average price for one of Jack's burgers was $9.25. Certainly not unexpected in this day and age, and the fact that they came with fries or a side salad sweetened the deal. In fact, Jack's allows substitution of onion rings or sweet potato fries for a nominal fee. I silently hoped that the food would live up to the hype.

Once we were seated, we ordered milkshakes. Jack's menu boasts flavors including chocolate, vanilla and strawberry (duh!); as well as mint chocolate chip, coffee, mango, and cherry vanilla, and Coke and root beer floats. Katie and her sister Becca shared an unbelievably thick chocolate shake. My father-in-law got creative, and asked if they could make a root beer-flavored shake. I'm not exactly sure how, but they did it, and it was exquisite. As for me, I'd ordered an excellent blueberry vanilla milkshake at Red Robin a couple months earlier, and with thoughts of that particular treat in my head, I decided to try the cherry vanilla.

It was good, though not quite as mind-bogglingly delicious as I was hoping. Make no mistake, it's rare that I find a milkshake disappointing, and I certainly was not disappointed by this one. But next time I think I'll see what Jack's does with the traditional strawberry shake.

As for the burgers, they run the gamut from the classic hamburger and cheeseburger to the Wine Country, which consists of "Laura Chenel goat cheese, cabernet/balsamic onions, sauteed mushrooms, mixed greens, tomatoes, and a burger seasoned with Napa Valley herbs and Prime Burger Sauce"; and everything conceivable in between. In addition to a veggie burger and a grilled chicken burger, Jack's also offers the Phoenix From the Flames, on which virtually every ingredient seems to exist to cause heartburn; the Hot Hawaiian, featuring teriyaki sauce, grilled pineapple and caramelized onions; and the Ultimate Bacon, which includes not only applewood smoked bacon, but maple bacon mayo and actual bacon in the patty. I ordered the Maytag Blue Ribbon burger, which came with maytag blue cheese, caramelized onions, iceberg lettuce, beefsteak tomatoes kosher dill pickles and Prime Burger Sauce. It's seen below.

It's worth noting that, while I normally eschew tomatoes on my burgers, I opted to keep them on, and quite enjoyed them. It's been a very long while since I've actually had a burger with tomatoes on it, and while I'm not likely to re-think my general policy on tomatoes, they didn't ruin the burger.

We left Jack's Prime that night very satisfied with our food, and looking forward to a return visit. The Phoenix From the Flames might be a good choice for next time.

Jack's Prime is located at 3723 South El Camino Real, San Mateo, CA 94003. Their website is jacksprime.com

*(Yeah, I know. Not the most creative or spontaneous title I could have gone with. But picking the perfect title was never my strong suit. Given the choice between an amazing title and a coherently-written paragraph, I'll take the latter any day of the week, thanks.)

The Week in Food

2009-09-07T12:07:00.000-07:00

This weekend we attended a family party. Much delicious food was on hand. I had a barbecued hot dog, a pulled pork sandwich, and some grapes.

A crispy chicken sandwich with bacon and ranch, plus fries and a pineapple shake, from Sonic Drive-In.

Crispy Chicken Tender Salad (hold the hard-boiled egg) from Red Robin.

I had breakfast at my mom's recently. As always, she made waffles.

Anyone NOT love bacon?

A slice of pepperoni pizza from Toto's Pizza in San Mateo.

An order of onion rings from Islands, a small Western-U.S. burger chain.

Mexican Pizza from Taco Bell.

Carrot cake from Waterfall Buffet at Red Hawk Casino.

Spicy chicken sandwich from Chick-Fil-A.

Fiesta Fajita Pollo Salad from Red Robin.

Barbecue! Clockwise from top: Bean salad, pork rib, New York steak, baked beans, corn and a hot dog.

More barbecue! Hot link sausages, baked beans and San Francisco style potato salad.

Breakfast of champions: Pop-Tarts.

Here's the mint pie from Johnny Garlic's here in Roseville.

On my birthday, much of my family joined Katie and I for dinner at Celia's, a Mexican restaurant in San Mateo, amongst other locations. I had the steak fajitas burrito.

However, eight days later my brother-in-law took me to lunch at Bay Watch (also in San Mateo) as a distraction while numerous friends and family members gathered at Katie's parents' house for a surprise party. Incidentally, I had the roast beef sandwich with potatoes, salad and horseradish sauce, seen here.

Nearly Perfect Bacon Cheeseburgers

2009-08-31T15:28:00.000-07:00

1 lb lean ground beef
seasoning (salt and pepper, seasoned salt, cayenne pepper, etc.) to taste
1/ 4 c Worcestershire sauce
1 clove garlic, minced
1 1/2 tsp butter
1/2 tsp each parsley, thyme and basil
4 slices peppered bacon
2 slices Tillamook cheddar cheese
2 stone-ground wheat buns

Combine ground beef, seasoning, Worcestershire sauce and minced garlic in medium sized bowl
Form beef into two patties, taking care not to over-handle
Barbecue patties 5-7 minutes per side for medium doneness, applying cheese after the flip
Place wheat buns on upper barbecue rack until very lightly toasted
Soften butter in microwave oven and add parsley, thyme and basil; brush on buns
Cook bacon thoroughly and blot dry
Assemble burgers, topping each with two slices bacon, and garnish as desired

Serves 2

Wordless Wednesday

2009-08-26T17:55:00.000-07:00

Stephen and Caryn's Wedding

2009-08-18T16:23:00.000-07:00

Earlier this month, we attended a family wedding. Like most family weddings, it was a fantastic party. Like most fantastic parties, there was plenty of food. I neglected to photograph the hors d'œuvres that were passed around, though I did remember to snap a few pictures of the dinner we enjoyed that night.

Seen below is the spring salad, served with candied walnuts and dried cranberries, and dressed in a tangy strawberry vinaigrette.

Dinner was served buffet-style. Clockwise from top center are green beans almondine, sun dried tomato-poached golden chicken breast with light tomato herb cream sauce, citrus salmon fillet with lemon caper Hollandaise sauce, roasted rosemary red potatoes, and stuffed zucchini with lemon pine nut pilaf.

I should be admonished for forgetting to take a picture of the cake. However, I did take a picture of the happy couple: My brother Stephen, and my new sister Caryn. Congratulations to both of you!

The Winner: In-N-Out Burger

2009-08-11T13:32:00.000-07:00

Esquire.com recently asked some of the most prominent chefs in America about their favorite fast food, and to the surprise of no one who's ever enjoyed a Double Double, In-N-Out Burger received high marks.

Says Alton Brown, host of Food Network's Iron Chef America and Good Eats programs, as well as an accomplished food author,

The hamburger is definitive, greasy but oddly clean-tasting at the same time and the sauce actually is 'special.' And the shake tastes the way shakes tasted back when I was a kid. It makes me tear up just thinkin' about it.

Tyler Florence, host of Food Network's Tyler's Ultimate, as well as Food 911 and How to Boil Water, says,

I dare anyone to tell me their burgers aren't as good as any you'll fine [sic] anywhere, from fast food to fine dining.

Chef David Myers of Los Angeles restaurants Sona, Boule and Comme Ça; as well as host of Shopping With Chefs on Fine Living Network, summed up In-N-Out thusly:

It's fast, it's hot, there are code words — what's not to enjoy?

Thomas Keller of Napa Valley's famed French Laundry calls In-N-Out Burger "the perfect example of classic American fast food," and says, "It satisfies my craving for meat, crisp fries, and their special sauce."

Nate Appleman of San Francisco restaurants A16 and SPQR calls it "a rite of passage for all visitors to California."

Charlie Palmer, namesake of the Charlie Palmer Steak restaurant chain says,

The places are incredibly clean. I'm impressed as hell by that. And
whatever's in that sauce is tasty.

Chefs Joey Campanaro, Paul Bartolotta, and Guy Fieri also cited In-N-Out as favorite fast food. If you've been there, it's not hard to imagine why.

In addition to In-N-Out Burger, some of the restaurants and chains named in Esquire's survey include Chipotle Mexican Grill, Ted's Hot Dogs, Mighty Taco, Dairy Queen, Wow Bao, Popeyes Louisiana Kitchen, Five Guys Burgers and Fries, Jack in the Box, Taco Cabana, and Whataburger. Note that many of the restaurants named in the survey are regional and not nationwide. (Road trip!)

So what sort of fast food - local or national - does everyone prefer? Come on, don't be shy. I won't judge you for liking Jack in the Box's Bacon Ultimate Cheeseburger.

Check out the survey at http://www.esquire.com/the-side/feature/fast-food-reviews-0909.

Summer Pasta Salad

2009-08-06T17:47:00.000-07:00

I prepared this recipe earlier this week and took it to a family function, where it was a great accompaniment to barbecued steak, chicken and ribs.

9 oz rotini pasta
8 oz Mozzarella Ciliegine (i.e. cherry tomato size)
6 oz artichoke hearts
8 tbsp olives (kalamata and Sicilian olives used here)
1/2 tsp chopped pimiento
1 small tomato
1 slice red onion
8 oz vinaigrette dressing (Ken's Steakhouse Balsamic & Basil Vinaigrette used here)

Boil rotini, drain, and rinse in cold water.
Chop artichoke hearts, olives, tomato and onion. Mix with rotini in serving bowl.
Halve mozzarella pieces and add to bowl.
Toss with dressing and serve.

Wordless Wednesday

2009-07-29T16:16:00.000-07:00

Roasted Spinach Portobellos

2009-07-26T22:30:00.000-07:00

We served these last weekend when we had family over for dinner. They were served between the cheese platter and the salad pictured in last Friday's entry. Katie found the recipe in Laurie Stempfle's Small Plates For Sharing.

2 large portobello mushrooms, gills removed
Butter-flavored cooking spray
2 slices bacon, diced
2 cups chopped fresh spinach leaves, lightly packed
3 tbsp basil pesto
2 tbsp fine dry bread crumbs
3/4 cup grated Italian cheese blend
2 tsp pine nuts

Remove and chop mushroom stems and set aside. Spray both sides of mushroom caps with cooking spray and place stem-side down on a baking sheet. Bake in a 375-degree oven for 10 minutes.

Cook bacon in frying pan until crisp. Add mushroom stems and cook for about 5 minutes until softened and liquid is evaporated.

Stir in spinach leaves and pesto and cook until spinach is softened. Remove from heat.

Stir in bread crumbs and half of the cheese. Spoon into mushroom caps. Sprinkle with remaining cheese and pine nuts. Bake for 10 to 15 minutes until heated through and golden. Cut into quarters. Garnish with sprig of basil if desired.

Makes 8 wedges.

These were a huge hit with our guests. This is definitely an appetizer we'll make again!

The Week in Food

2009-07-24T15:43:00.000-07:00

Here's what I've been eating recently.

Rather than using my Baskin Robbins coupon on National Ice Cream Day, I took Katie to the local Coldstone Creamery. I had Mud Pie Mojo, which consists of coffee ice cream, peanut butter, Oreo cookies, fudge, and roasted almonds.

A recent long work day found me famished with no time to actually stop and eat. I stopped at a convenience store for what I affectionately refer to as a "7-11 Lunch": A drink and a bag of chips, in this case an Icee and a bag of Harvest Cheddar Sunchips.

We attended a party at the home of some friends. As is typical for one of their parties, there was plenty of fresh and delicious food, most of it purchased at San Francisco's Ferry Plaza Farmer's Market. Seen here is a platter of sliced French bread topped with cheese and smoked salmon.

At the same party I also filled up on bread, cheese, crackers, olive tapenade, and artichoke dip, seen below.

I chased these appetizers with rotisserie chicken, roasted potatoes, and salad. Apologies for the overuse of flash on this picture; I was on my fifth or sixth Pisco Sour at this point.

Here's the caprese salad from The Melting Pot, a leftover photo from our anniversary earlier this month: Baby greens topped with tomatoes and mozzarella, dressed with balsamic vinegar.

The Melting Pot's California salad consists of baby greens, Roma tomatoes, walnuts and gorgonzola cheese, with a light sprinkling of raspberry black walnut vinaigrette dressing.

Last Saturday, we had out-of-town relatives over for dinner. We put out some fresh mozzarella, as well as an excellent, moderately-spicy peppercorn cheese from Pedrozo Dairy and Cheese Co. That's the wedge of cheese seen at the top of the platter. No, it hasn't gone bad. Those are peppercorns.

We prepared a salad of red leaf lettuce, diced apples, cranberries, candied walnuts, gorgonzola cheese and raspberry walnut vinaigrette. While it may seem that the idea for this salad was stolen from The Melting Pot, in truth we have been making this salad (or variations thereof) for years; if we were inspired by any restaurant, it's likely Pizza My Heart.

We barbecued a pound of shrimp, and served it with fettucine or angel hair pasta, depending on the preferences of our guests. Katie made a cream sauce that didn't photograph as well as I'd hoped. However, it tasted just as good as I'd hoped.

We also barbecued two ears of corn, seen here sliced in half. There were four guests, plus Katie and myself. One guest doesn't like corn, and I took one for the team and did without, ensuring that the remaining three guests and my wife could have half an ear each.

National Ice Cream Day

2009-07-19T16:32:00.000-07:00

That's right, today is National Ice Cream Day in the United States. In 1984, President Ronald Reagan designated July National Ice Cream Month, and the third Sunday in July National Ice Cream Day. What better way to celebrate this little-known occasion than to enjoy a delicious frozen confection?

Though frozen desserts are believed to have existed for thousands of years, recipes for ice cream as we know it were first circulated in the 18th century. Since that time, ice cream has increased in popularity, finding its way into cones, sundaes, milkshakes, and sodas; and rising to the rank of second-favorite dessert in the United States - just behind cookies - according to a 1997 AC Nielsen survey. Second favorite? Really? Make no mistake; cookies are very high on my list of favorite desserts. I just can't imagine getting quite as excited by them as I do by ice cream.

So, on this third Sunday in July, don't forget to pay tribute to this classic, versatile and delicious dessert. Be on the lookout for special ice cream-related promotions in your area. Oakland, California's Fenton's Creamery, celebrating its 115th year in business, served free scoops to customers during an outdoor celebration this afternoon, and had I learned of this more than twenty minutes ago I might have made the drive to Oakland in order to take part. Instead, I think I'll celebrate National Ice Cream Day by redeeming a coupon for a free pint from Baskin Robbins, which I got a couple weeks ago in exchange for a pint of blood. A fair trade, wouldn't you say?

Pizza My Heart: A Slice of Life

2009-07-17T20:53:00.000-07:00

When the bars and clubs on University Avenue in Palo Alto close in the early hours of the morning, there are few choices for hungry patrons in need of a quick bite before bed. In my twenties, when I was known to visit said clubs on occasion, I sometimes found myself bleary-eyed and hungry, walking the upscale Palo Alto streets well past midnight. One restaurant I could always count on was Pizza My Heart. Although I haven't been to a club in years, I still find myself craving Pizza My Heart, and I try to stop in (albeit at the San Mateo location) for a slice whenever I can.

That's right, just a slice. While they do respectable business selling pizza by the pie, for me the thrill of going to Pizza My Heart has always been in having a quick slice. Or two or three. Pizza My Heart has a wide variety of choices to be enjoyed, from basic stuff like cheese, pepperoni and mushroom to less traditional combinations like Maui Wowie (ham and pineapple), Prima (tomatoes, olives and feta), and chicken and bacon, formerly known as D'Lex and so named in honor of a regular customer.

However, Pizza My Heart also offers a plethora of pizzas not available by the slice: Almost thirty distinctive pies according to their website, including five creations that have won awards in various pizza contests. Their pizzas feature toppings as diverse as green apple slices, portobella mushrooms, artichoke, linguica, and clams. Purists need not turn up their noses, as Pizza My Heart makes a combination pizza - among others - worthy of counter space in any New York pizzeria. However, the similarity to New York pizza ends there, as Pizza My Heart looks - and feels - very much like a California pizza restaurant. Beyond the sometimes hipper-than-hip toppings, the location I frequent is decorated with surfing memorabilia, from posters to custom surfboards.

Additionally, there's a soda fountain, and it's got Cherry Coke. That wins them major points with me, though I wouldn't be reviewing Pizza My Heart so favorably if they had Cherry Coke and lousy pizza. It's not the surf-shack atmosphere or the soda fountain or even the punch card with which diners can eat their way to free sodas, salad and even pizza that has me coming back; it is most definitely the pizza itself, although since Katie and I have been eating together at Pizza My Heart since our third date, the place carries a lot of sentimental value for us as well.

As mentioned above, Pizza My Heart also offers a selection of pre-packaged salads. On our most recent visit, we shared a chicken walnut salad.

Consisting of juicy chunks of chicken, crisp baby greens, crunchy candied walnuts, and aromatic gorgonzola cheese and served with a Balsamic vinaigrette dressing, this salad is a perfect lead-in to any slice of pizza. It also has the distinction of being one of my favorite salads to make at home, though I find that my own rendition needs a bit of work.

We followed the salad with their chicken and bacon pizza. In addition to copious amounts of the eponymous ingredients, this particular selection is topped with mushrooms, green onions, and lots of garlic, all piled atop a creamy white sauce.

I've been ordering the chicken and bacon pizza almost exclusively for more than a couple years. It's handily supplanted my previous favorite, Pizza My Heart's excellent combination pizza. It's interesting to note that, fifteen years ago, I doubt I would have ventured beyond my traditional mindset to try - let alone enjoy - a pizza topped with chicken. But I've grown much more adventurous in my relatively old age, and I consider this particular slice among the best I've ever tasted.

Pizza My Heart is my favorite pizzeria for by-the-slice eating, as the variety of slices they offer, as well as the taste and overall quality of their food, dwarf the local competition. Additionally, unlike some pizzerias that inexplicably offer slices at only a pre-determined time of day, I can walk into Pizza My Heart at any time during its operating hours, order a slice and a soda (Cherry Coke, naturally), and know I'm in for a superior meal. My only complaint about Pizza My Heart - and it's a minor, petty gripe, I'll admit - is that there doesn't happen to be a location any closer than San Mateo, which is two hours from Roseville. As we find ourselves in San Mateo regularly, it's easy for us to overlook this complaint.

Pizza My Heart has seventeen locations on the San Mateo County Peninsula and the South Bay. Operating hours vary. The location pictured above is located at 140 E. 4th Avenue, San Mateo, CA 94401. Their website is pizzamyheart.com.

The Week in Food: Dessert Edition

2009-07-12T19:26:00.000-07:00

I'm not much of a dessert-eater. When going out to dinner, it's rare that I "save room" for dessert. I am not an aficionado of cake or pie, preferring cookies, candy and ice cream over either of these. Most of the time, however, I find that a good meal doesn't need anything to top it off. That's not to say that I don't like dessert; far from it. I suppose that I like dessert as much as the next guy, but I'd much rather fill up on dinner itself. Having said that, here are a few desserts I've enjoyed recently.

For our second wedding anniversary, Katie and I had dinner at The Melting Pot, as it is the perfect place to celebrate a special occasion: Fun, intimate, and more pricey than the average "just because" casual dining spot. Here's the dessert tray, which includes such dippable morsels as strawberries, bananas, Rice Krispy squares, marshmallows rolled in chocolate and graham crackers, pound cake, brownies, and a small wedge of cheesecake that you can barely make out in the photo. We ordered the original chocolate fondue, which is combined with crunchy peanut butter to lend the perfect accent to the aforementioned items.

A chocolate cake doughnut, with nuts.

I'm a fan of casino buffets, and tend to eat at them more than I actually gamble. In other words, it's not unusual for me to go to a casino solely for the food. And to contradict my introduction to this post, in spite of the obscene amount of food I might consume at an all-you-can-eat casino buffet, I frequently do save room for dessert. Here's a piece of carrot cake from the Waterfall Buffet at nearby Red Hawk Casino.

A mint Aero chocolate bar. Manufactured by Nestlé for sale outside the United States, regular and mint-flavored Aero bars have been a favorite of mine since a 2005 trip to Ireland wherein I found myself craving them almost as much as the Guinness. Upon returning home, I found myself craving them, until I found them in a local specialty candy store.

Here's a very delectable fruit tart I got to sample at a party last night. Despite its richness, I could easily have eaten half of it.

Wordless Wednesday

2009-07-08T12:52:00.000-07:00

Independence Day: What I Ate

2009-07-06T13:21:00.000-07:00

As they've done for the past few years, my cousin Phil and his wife Gina threw a huge party on the Fourth of July. There were around a hundred and fifty people, but enough food - most of it homemade - for three times that many. Behold:

Red, white and blue popcorn. Patriotic, and tasty!

Seen here are spring rolls with spinach, goat cheese, strawberries and pecans. In the center of the platter is a raspberry dipping sauce that nicely complemented the various ingredients.

Barbecued chicken.

There was plenty of tri-tip as well.

There were lots of hot dogs for the kids.

Here's my first plate: Chicken wings, spring rolls, barbecued chicken, a corn muffin, and some of the creamiest macaroni and cheese I've ever had the pleasure of eating.

Here's my second plate: Barbecued chicken, macaroni and cheese, spring rolls, tri-tip, chili, and a corn muffin.

After the food was served and guests had some time to eat and relax a bit, we lined up to taste and vote on a variety of chilis brought by guests. The styles ran the gamut from heartier, stew-like dishes to meatless chilis and everything in between. Some had pork, some had chicken, some were spicy and others were not. I didn't take any pictures of the actual chili - I was way too busy sampling it.

The hosts pulled out all the stops for dessert as well: There were enough cupcakes and cookies to go around, as well as pie, cake and fresh fruit.

In the afternoon there was a pool tournament, as well as a game of bean-bag toss that lasted several hours. In spite of occasional wind, the Bay Area weather held up nicely, and it was a wonderful day spent with family and friends. I hope everyone enjoyed their Fourth as much as we did!

Jalisco Grill: The Mission Comes to Roseville

2009-07-03T10:07:00.000-07:00

Jalisco Grill is my neighborhood taqueria. Literally. It is less than five minutes by car from my home in Roseville, and less than ten on foot. It is at most five blocks away, and I can reach it without crossing a single major intersection. For the convenience factor and proximity alone, I find Jalisco Grill well worth a visit. But for me, convenience is hardly the most important factor when choosing a place to eat, as I would travel a great distance for exceptional food of any variety, and wouldn't be caught dead at a Denny's were it a mere block away. So, closeness aside, is Jalisco Grill a good place to eat? Most certainly.

When Jalisco Grill opened in 2006, situated in a small shopping center beside a bank, across the parking lot from a Dollar Tree, I was extremely skeptical. From the outside, the place simply looked too nice, too clean and commercial. I grew up on the San Mateo County Peninsula, a string of suburbs incorporated and developed in the early- to mid-twentieth century, and when I moved to Roseville in 2001 I was unprepared for its relative newness, the city having been extensively developed in the previous decade. In 2001, everything looked too nice, too clean and commercial compared to what I was used to.

As a newly transplanted Roseville resident, I was frustrated by the difficulty of finding an independent eatery - be it a taqueria, delicatessen, or barbecue joint - amongst the seemingly endless supply of casual dining restaurants such as T.G.I. Friday's, Red Robin and Applebee's. The closest thing to a taqueria that I could find was Baja Fresh. For someone like myself, the culinary landscape in Roseville in the early part of this decade was wholly unsatisfying.

To be fair, it's not as if there were no restaurants other than bland, corporate-owned chains such as the ones mentioned above. But during Roseville's economic boom, there was no way a mom-and-pop business could afford rent in one of the city's most trod-upon commercial areas. Finding independent eateries worthy of a visit was something of a scavenger hunt, a challenge not for the faint-hearted.

At first glance, Jalisco Grill seems a world apart from the taquerias where I ate in my youth. These were old and sometimes run-down buildings, frequently located in Latino neighborhoods, patronized by a largely Latino clientele. They might have been found in a quiet downtown area, or in a parking lot between a liquor store and a shoe repair establishment. They all served excellent food, prepared by people who knew what authentic Mexican food tasted like; most of them still do.

Though when I was younger I found a sort of badge of honor in seeking out the most authentic taquerias in the Bay Area, and thought it impossible that I could find a superior burrito in a gentrified neighborhood, the deciding factor is, and always has been, the food itself. While I believe that the tried-and-true taquerias of San Francisco's Mission District and San Mateo's Burrito Alley, most of which have been in business for decades, serve the best food, I try to keep an open mind about restaurants that don't fit this paradigm. At the same time, I am quick to cross off my list any restaurant that fails to make the grade.

Jalisco Grill is part of a recently-established retail area (i.e. strip mall). The building resembles something you'd see in Latin America, but only vaguely so; the architectural style seems forced, the sort of thing a white person might have his contractor build in order to emulate something he saw during a recent trip to Mexico. The restaurant's sign, proudly advertising "Fresh Authentic Mexican Cuisine" initially turned me off as well. From the outside, the whole thing screamed gringo to me.

After a few months of driving past its location, I gave Jalisco Grill a chance. I had heard through the proverbial grapevine that their food was good, even that it compared to some of the taquerias in the Mission. Such a bold statement begged - no, demanded - that I find out for myself. I don't remember what I ate during that first visit - common sense tells me that it must have been a burrito - but I distinctly remember being sorry that I hadn't stopped in when they first opened. Whether or not Jalisco Grill's burritos are in any way on par with the best of the Mission is up for conjecture, or at the very least a matter of personal opinion, but the food easily surpassed what I expected it to be.

One aspect of Jalisco Grill that makes it stand out above many of the taquerias I frequent when I'm in the Bay Area is the fact that I've yet to settle on one item or dish that I'd be content to order forever. Unlike San Mateo's Taqueria Pancho Villa, where the burrito rules over everything else; and the nearby Taqueria Tres Amigos, where I have been passing over their burritos in favor of crispy tacos since 1996, when I go to Jalisco Grill it's rare that I know exactly what I am going to order. It might be a super burrito, or I might decide on tacos. If I order tacos, they might be crispy, or they might not. Perhaps I will get something completely different, something I've never tried before. The only thing I know for certain is that the service will be more than efficient, accommodating substitutions or special orders with a smile; and that the food served hot and very delicious.

Though not as customizable as those served at Pancho Villa, the burritos at Jalisco Grill are very filling, stuffed with meat, rice, beans, salsa, cheese, sour cream and guacamole. Their menu lists carne asada, chicken, carnitas, al pastor and chile verde as meat choices, though tacos can be prepared with chorizo, cabeza (beef head) and lengua (tongue) as well. I usually order my burrito with carne asada or chicken, but today I was craving carnitas.

It had been some time - easily a year or more - since I'd ordered a burrito with carnitas. I'm not sure why this is; I have nothing against pork and frequently order my tacos with barbecued pork. Perhaps I was simply too hooked on Jalisco Grill's carne asada, or maybe it was the word "fried" that kept me away, though that doesn't seem likely. At any rate, the taste of the deliciously-seasoned pork is still on my tongue, and will remain there until I have more. At $6.49, it is comparable price-wise with the burritos sold at other Northern California taquerias: The excellent super burrito at Taqueria Pancho Villa is slightly closer to the $7.00 mark, while Sacramento's Vaqueros Taqueria sells a super burrito that, as of this writing will set you back $5.75 but is slightly smaller.

The tacos at Jalisco Grill are worth ordering as well. Listed on the menu as "small tacos", their plain soft tacos are an exercise in simplicity. They consist of meat, onion, cilantro and salsa, piled atop two corn tortillas for $2.10 each. Though not the most inexpensive taco you'll find, they're delicious. Seen here are, clockwise from top, carne asada, chicken, and carnitas.

If I am ordering tacos, however, it is more likely that I am having the crispy tacos. These contain copious amounts of meat within a crispy-fried corn tortilla. They are topped with shredded cheese and served with sour cream, guacamole and lettuce on the side. The crispy tacos are $2.49 each, and wholly satisfying. From left to right we have chicken, carne asada and al pastor.

I will occasionally order their Super Nachos when I am in the mood for something different, or if I want to share an entree. This enormous dish includes meat, beans, cheese, sour cream, guacamole, salsa and, of course, chips. I like the way the colors of the sour cream, guacamole and salsa mimic the colors of the Mexican flag, albeit backwards as I photographed the nachos upside down.

Once again, the end product is the main factor that determines how much I enjoy eating at any given taqueria, more than the price, more than the location, more even than the general upkeep of the restaurant. But I admit that my opinion may be swayed by whether or not the restaurant features self-serve tortilla chips and salsa, and a soda fountain. Many of the authentic Bay Area taquerias I earlier heralded cannot boast these things. Though I am used to buying Coke by the can or the bottle when I eat at certain establishments, or having my tortilla chips and salsa doled out by the staff, I am always relieved when I walk into a new taqueria and see that the soda fountain and the salsa bar are accessible to customers. Given how relatively inexpensive chips, salsa, and soda are in the grand scheme of things, being able to have as much as I want goes a long way toward impressing me. Jalisco Grill has both, and earns bonus points for always having Cherry Coke (my favorite soda) in the fountain, and a wide array of salsas, hot sauces and condiments in the salsa bar.

More than anything else, Jalisco Grill represents two things to me: The dawn of a new era in Roseville cuisine, as prior to its opening I found myself traveling to nearby Citrus Heights and Sacramento for taqueria-style burritos; and a reminder not to judge a book by its cover. In spite of all outward appearances, Jalisco Grill measures up nicely to taquerias like El Super Burrito in San Bruno, California; and Taqueria El Faro in South San Francisco, both of which were amongst the first taquerias I ate at as a child. The menu is extensive, with a diverse selection of delicious and authentic dishes beyond the requisite burritos and tacos. I try not to wait very long between visits.

Jalisco Grill is located at 5180 Foothills Blvd #150, Roseville, CA 95747, and 9050 Fairway Drive #155, Roseville, CA 95678. Their website is www.jaliscogrill.com.

Wordless Wednesday

2009-06-24T14:46:00.000-07:00

Squeeze Inn: Do Believe the Hype

2009-06-22T18:23:00.000-07:00

I'm not one to blindly buy into hype. Most of the time, when something is presented as The Next Big Thing - be it an up and coming singer, the latest Hollywood blockbuster, or some high-tech gadget that promises to revolutionize the way we...do...something or other - I react with a healthy dose of skepticism and demand proof that the sensation in question is more than just clever marketing.

Food is no exception. While I tend to be pretty easy to please when it comes to food, I usually seek out restaurants that don't rely on hype or even advertisement, don't have a nationwide presence or corporate ownership, don't utilize gimmicks to lure children and with them their entire families for the purpose of selling an inferior product. Generally-speaking, a restaurant chain that focuses on such extras as cartoonish mascots, colorfully-packaged kids' meals and ball pits is not focusing on the food it is selling. It doesn't have to.

Though relatively obscure, Sacramento mainstay The Squeeze Inn is a restaurant worthy of every bit of the hype it enjoys. Featured on such nationally-broadcast television series as Good Morning America and The Food Network's Diners, Drive-Ins and Dives, as well as a host of local media outlets, The Squeeze inn is regularly recognized in various "Best of Sacramento" lists and may well be - nay, IS - the best burger joint in Sacramento.

Upon pulling into the parking lot - if it's not so overly packed that you are actually able to pull in - you will immediately notice the building's facade, originally the lobby of a restaurant in Downtown Sacramento before being transported to the current location. The unbelievably loud shade of orange is no deterrent to hungry diners, as the second thing you will notice is the line of people waiting to get in and place their orders. The restaurant opens at ten o'clock, and if it's 10:30 or later, this line undoubtedly stretches well into the parking lot.

The parking lot is small, able to accommodate just a few cars. Though the lot is roughly proportionate to the restaurant itself - the dining room has just eleven stools, though there is additional outdoor seating available - it is surely insufficient considering the overwhelming demand for the restaurant's signature "Squeezeburger", usually served with cheese; again, the line is proof of this. In fact, a sign posted on the restaurant's front wall warns patrons against parking in front of any of the neighboring businesses.

Though I have lived in the Sacramento area since 2001, this past Thursday I paid my first visit to The Squeeze Inn. The reasons for this oversight are many, but the dearth of parking, especially in the early afternoon, has derailed more than one visit. This time, however, Katie and I accompanied MrManuel and Miss Sassy Pants, who suggested that we arrive before ten. In fact, we arrived at 9:43 AM, and ours was the first car in the parking lot. Our wait until The Squeeze Inn's ten o'clock opening time was nearly interminable, as we all - if I'm any indication, at least - had thoughts of burgers dancing in our heads.

At ten o'clock we took our seats at the restaurant's counter. My excitement over finally being able to try the fabled Squeezeburger with cheese was tempered by my enthusiasm for my surroundings: The Squeeze Inn is about as eclectically-decorated as any restaurant is likely to be, and manages to pack in twice as much to look at as a restaurant three times its size. The walls and even the ceiling are lined with all manner of kitschy memorabilia, from faded photos of Old Western personalities to a pair of Rock 'Em Sock 'Em Robots mounted on one wall. Four framed tickets to a taping of The Price is Right hung over my head as we ate; we were later regaled with the story of The Squeeze Inn crew's trip to said taping, while the iconic game show happened to be playing on a nearby television.

The sense of wonder over the restaurant's decor soon faded; we ordered our food and, given our front-row seats, we got to watch as our Squeezeburgers were being created. Despite the mystique surrounding the restaurant, and the amazing taste of the burger, it seems to be a relatively straightforward process: The burger is placed on the grill and hidden beneath a sizable mound of shredded cheddar cheese,

then covered and left to steam:

As the burger cooks, the cheese is fried, forming a golden, bubbling "skirt" (to use The Squeeze Inn's own vernacular), which is as exquisitely delicious as it is unusual.

Adjacent to the grill is a topping station where the burgers are dressed. By default, Squeezeburgers are topped with mayo, mustard, lettuce, onions, and tomatoes, though extras such as mushrooms, bacon and avocado are available.

I ordered my own Squeezeburger with everything but mustard and tomatoes, as I would almost anywhere. Despite the fact that I do enjoy a well-topped burger, the next time I visit The Squeeze Inn I am considering holding everything but the mayo, as the produce was almost distracting; the cheese skirt might be the only topping you need, and in fact it's hardly a topping. In my opinion the skirt is an integral part of the Squeezeburger, rendering the phrase "Squeezeburger with cheese" nearly redundant.

We were advised by our dining companions to share a small order of fries. This turned out to be very sound advice. This is the small order:

This is where Katie and I ran out of room.

I would be remiss if I didn't mention that this small order of fries costs a mere $2.25.

As we finished our food, we enjoyed lighthearted conversation with the gentleman who'd cooked our burgers, talking about subjects as diverse as the current crop of summer movies to the exact process involved in making a Squeezeburger. Soda refills continued to flow until the moment we left. In fact, throughout the meal our cups were consistently refilled before they were completely empty, and the thought of asking for a refill never crossed my mind. I never had the chance. Although we were the first ones in the door, by the time we left - close to eleven o'clock - every stool was occupied, and the parking lot was packed.

All told, The Squeeze Inn makes for a challenging experience, from trying to find a parking space to the daunting task of finishing a very hearty burger and an unusually large small order of fries. However, it's a mouth-watering challenge, one that I look forward to accepting as frequently as my ticker will allow.

The Squeeze Inn is located at 7916 Fruitridge Avenue, Sacramento, CA 95820. There is a newer location at 545 Industrial Way, Galt, CA 95632. Their website is www.thesqueezeinn.com.

Edited 6/23/09: Website link fixed.

Wordless Wednesday

2009-06-17T00:13:00.000-07:00

Taqueria Los Toros: They Sell Burritos, and That's No Bull

2009-06-15T12:05:00.000-07:00

Sorry. I can't resist a pun.

Hunger pangs hit me yesterday afternoon as I drove home alone from the Bay Area. I had missed out on the usual Sunday morning breakfast with Katie and her family and, having eaten an early dinner Saturday night, it was apparent that I couldn't drive another hour without stopping for food. Excitement mixed with trepidation - whenever I exit the freeway in an unfamiliar place I always prepare myself for the best- and worst-case scenarios, and in spite of this I usually encounter neither.

I was quickly approaching the Benecia Bridge when I saw a sign for Downtown Martinez. This seemed promising; downtown areas usually have decent restaurants, and although I had never been to Downtown Martinez I was optimistic that there would be something there other than fast food, and that I'd be able to have a quick and delicious lunch - one I could write about, perhaps - before resuming my drive.

Downtown Martinez was a couple miles from the exit, well off of the proverbial beaten path. Though the majority of this drive took me through a quiet industrial park, I was surprised to see a deer standing brazenly by the side of the road. Before long I found myself on Main Street, in the heart of a charming downtown full of antique shops and, yes, small restaurants, most of which were open despite the fact that it was Sunday. Taking a walk down Main Street I came to a farmer's market and briefly considered buying some produce before being distracted by Bulldog BBQ and Catering. I took a look at a take-out menu, and likely would have eaten there had the place not been packed. Still, with pork ribs, brisket, and hot links on the menu, it might have been worth the wait.

By now I was craving Mexican food, despite the fact that the previous night's dinner consisted of twenty-seven pounds of barbecued carne asada (spread out amongst fifty-plus people; it wasn't all for me). I noticed a couple suitable restaurants on my walk, and decided on Taqueria Los Toros. A sign out front proclaimed the restaurant's grand opening, and feeling quite famished - as well as a bit daring - I decided to give these upstarts a shot.

Los Toros wasn't packed; despite its sizable dining area there were at most six people at three tables when I walked in. However, the sound of sizzling from behind the counter and the smell of grilling peppers only whet my appetite further. There appeared to be one employee, serving double duty as counterman and cook. Although I anticipated slow service (and in fact did wait about five minutes before my order was taken), it was actually quicker than I expected. At any rate this one employee was eventually joined by another, so I will assume that there is usually more than one person there at any given time.

I ordered the Los Toros Special Burrito, which consists of meat, beans, rice, cheese, sour cream, guacamole and salsa. Though not as creative with their meat choices as Pancho Villa, Los Toros offers carne asada, pollo asado, carnitas, al pastor, chicken in red sauce, chile verde, beef tongue, chorizo, chile colorado and simple ground beef. I ordered al pastor, which for the uninitiated is barbecued pork, not to be confused with carnitas which usually refers to fried or roasted pork. They also sell fajitas burritos (chicken, steak and shrimp), chimichangas, tacos, tortas, quesadillas, and everything else you would expect from a taqueria.

While I waited, I helped myself to some salsa from the salsa bar. Tortilla chips were doled out by the counterman, though in very generous portions. As I opened my bottle of Coke I was pleased to see the words "Hecho En Mexico" printed on the glass; Mexican Coke contains sugar, unlike the domestic version which sadly contains high-fructose corn syrup. I'm a fan of sugar, not sugar substitutes, and it was tempting to drink the whole bottle before my food arrived.

Despite the restaurant being understaffed, the wait for my burrito was not significant. The Los Toros Special Burrito was quite hefty, not as long as some I've eaten but heavier and bulkier without being misshapen. When I peeled back the foil, that familiar burrito smell filled the air, and although it wasn't as steamy as I was expecting, I knew I was about to have a good lunch.

I should point out that, unless I am eating on the go, I prefer to eat my burrito naked. That is to say, I prefer that the burrito be naked, not myself. Therefore, I take the foil all the way off. Although this usually leads to some spillage as the contents of the tortilla make their way to the exit, I have no problem scooping it all up with tortilla chips. However, I was quite unprepared for just how much spillage there was. Within the first two or three bites, the majority of the pork, rice, salsa and other ingredients burst through the tortilla and came to rest in the basket.

Undaunted by this development, I trudged ahead, enjoying what was left of my burrito. The tortilla was crispy in random places and seemed to have been lightly grilled, much like a quesadilla is grilled. The pork was hot and very flavorful, and prominent in every bite. The salsa, though a bit milder than I prefer, was tasty and nicely complemented the spicy pork. Once the burrito itself was finished I made short work of its leavings before washing it all down with the last few sips of my deliciously-sugary Coke. Then I continued on my way.

Taqueria Los Toros is a restaurant I would probably return to, should I ever again find myself in Downtown Martinez. However, I made it to my thirties without ever finding myself there, and I don't foresee many return trips. Whether or not the Amazing Exploding Burrito I ate there was an anomaly, or whether restaurant policy is to overfill their burritos and assemble them poorly so that two bites send the contents spilling forth like a newly-ruptured dam, it was a very good burrito, and worth a stop.

Taqueria Los Toros is located at 802 Main Street, Martinez, CA 94553.

The Week in Food

2009-06-12T07:40:00.000-07:00

I was planning to do another Wordless Wednesday entry this week. I brainstormed a little, then took a few pictures that seemed to speak for themselves, and decided on the best one to upload. As I woke up yesterday I looked forward to posting it, until I realized that it was Thursday. Then I felt supremely foolish. So it looks like Wordless Wednesday is going to have to wait. In the meantime, here's what I've been enjoying.

Homemade bratwursts. (No, they were not made by me, though they were so good I wish I could take the credit.)

A chicken super burrito from Jalisco Grill. Rather than including both "before" and "after" shots, this time I decided to include a "two bites in" shot.

A small Mary's Combination pizza from Mary's Pizza Shack.

Katie's famous English toffee. Although I wanted to, I didn't eat the entire batch.

An exquisite dessert expertly crafted by Katie's cousin Roya: Angel food cake topped with fresh whipped cream, sliced strawberries, blueberries and lavender.

Taqueria Pancho Villa: Building a Better Burrito

2009-06-09T22:16:00.000-07:00

I know that I come off as a lover of all things food. There's a good reason for that, of course - I am a lover of all things food. But as much as I claim to love all food equally, nothing could be further from the truth. The fact is, few things on the culinary spectrum wow me as much as the humble (or not so humble) burrito.

One of my favorite places in the Bay Area to get a really satisfying burrito - possibly my favorite, actually - is Taqueria Pancho Villa, located on South B Street (Burrito Alley) in Downtown San Mateo. Although there is a Pancho Villa location in San Francisco's Mission District (and until recently, one in the Embarcadero), I've eaten at the San Mateo location much more frequently. And although, of the many standout taquerias along this several-block stretch, Pancho Villa is likely my favorite, I didn't always feel this way.

When Pancho Villa opened in 1997, I was completely unprepared for the tremendous selection of choices on the menu. Forget about tacos, tortas, fajitas and platos de carnitas and pollo asado - I'm just talking about the burritos! From different types of tortillas to different types of beans, salsas and hot sauces of varying intensities and, of course, a wide selection of meats (fourteen at last count!), Pancho Villa was hardly the ideal restaurant for twenty-one year-old me, a constantly on-the-go kind of guy who liked to walk up to a taqueria counter, order a super burrito with carne asada, sit down and eat it (or more frequently, take it to go). There was simply too much to process.

One thing, however, was certain: Pancho Villa made a damn fine burrito, and it didn't take long for them to win my heart. A couple visits in, I had decided on a standard order: A super burrito on a flour tortilla (although their red chile tortilla has always intrigued me - perhaps next time), with refried pinto beans, hot salsa, and as for meat, well, I allowed myself to get a bit creative there, though if I strayed from my usual carne asada, it was usually for their chile verde chicken.

Pancho Villa is in many ways a typical taqueria. Customers stand along a broad counter, watching employees assembling burritos and other dishes. The mouth-watering scents of cilantro and grilling meat permeate the air. It's usually packed; the tables are small and diners sit on backless stools or at a counter. There is no soda fountain; available beverages include canned or bottled sodas, horchata, Arizona iced tea and the like. A very impressive and well-stocked salsa bar stands in the rear of the restaurant, although chips are cheerfully handed out by employees on request.

One thing that makes Pancho Villa an atypical taqueria, however, is the food. Although I am pretty easy to please when it comes to taquerias - all I ask is that they be able to serve a tasty Mission-style burrito - I do know the difference between an average taqueria and one that is stellar; I can honestly say that I have never eaten a bad burrito at Pancho Villa. Even on that overwhelming first visit almost twelve years ago, I was served a very delicious burrito - shrimp, I believe.

On a warm Saturday afternoon this past April, Katie and I went to Pancho Villa with a friend of ours. I had my standard order, as detailed above, and was promptly served a very familiar tinfoil torpedo, nearly identical to the one I have been served at virtually every taqueria I've ever patronized.

Anyone who enjoys a Mission-style burrito as much as I do is aware of the excitement that comes with freeing it from its tinfoil. Whether you are sitting in an unfamiliar establishment in a city you're just visiting, or you are eating at the same taqueria you've eaten at weekly for many years, that anticipation is always there. The feel of the aluminum, hot beneath your fingers. The steam escaping from within as you unwrap it. Perhaps the aroma of what lies within the tortilla. If you can't relate to this, you either don't like burritos, or you have no soul.

Although the exterior resembled every other foil-wrapped burrito I've ever eaten, what lay beneath was, at the risk of resorting to hyperbole, a work of art. As you can see, said artwork was delicious.

The reasons why Taqueria Pancho Villa gets my highest recommendation should be apparent: Quick and pleasant service, festive atmosphere, and above all, delicious food send Taqueria Pancho Villa to the proverbial top of the list. When in the Bay Area, pay them a visit on an empty stomach.

Pancho Villa is located at 365 B Street, San Mateo, CA 94401, and 3071 16th Street, San Francisco, CA 94103.

Wordless Wednesday

2009-06-03T14:10:00.000-07:00

The Week in Food

2009-05-31T17:48:00.000-07:00

Well, a couple weeks, actually. Here are some highlights:

Barbecued bratwursts with melted cheese and yellow onion on a French roll, served with waffle fries. I was surprised by just how much this sandwich tasted like McDonalds' McRib.

Barbecued white and yellow corn. Although it was tempting, I didn't eat all four ears. Barbecued corn is a favorite of Katie's and mine, and at every state or county fair we attend we buy some. While passing through the neighborhood where I grew up last weekend I was pleasantly surprised to find vendors wheeling carts from which they sold, yes, barbecued corn. Maybe I moved out of there too soon. Incidentally, I prefer mine with butter, garlic salt, chili powder, and Tapatio hot sauce.

Freshly-picked cherries from the tree in my parents' yard. They've since been pitted, but I'm not sure what we'll do with them. I've been considering making fresh cherry ice cream. On the other hand, they're unbelievably refreshing after an overnight stay in the freezer.

A big bowl of orange, raspberry and pineapple sherbet which really hit the spot on a recent hot night.

A quick and easy - yet delicious - dinner one night this week: Grilled ham steak with fries.

An order of rigatoni and ravioli with meat balls, from Joe's of Westlake in Daly City, California. It's worth mentioning that what you see below are leftovers and not an entire order.

Homemade white chocolate macadamia cookies, courtesy of Katie and her enviable baking skills.

A blueberry vanilla milkshake from Red Robin. It was excellent. I don't order nearly enough milkshakes, and I think I should remedy this situation.

On Memorial Day, my in-laws barbecued burgers and various sausages. Here's my (first) plate. Note the chili beneath the tortilla chips.

A closer look at the aforementioned chili:

While in the Bay Area last weekend, Katie and I ate at Fatt Dog, located at Tanforan Shopping Center in San Bruno. The first Fatt Dog location we were aware of opened off of B Street ("Burrito Alley") in San Mateo in 2003 or 2004. We never ate there because as B Street's parenthetic nickname suggests, when dining out in that neighborhood we usually stick to taquerias. The San Mateo restaurant soon closed, replaced by the current San Bruno location. Although it took us several years to finally give them a try, I wish we'd gone there sooner. Seen below is their bratwurst slathered in all manner of toppings and served with fries. They also serve Italian sausage, kielbasa, hot links, and all-beef hot dogs.

The steak fajitas burrito from Celia's in San Mateo, California. When I moved to Roseville from the Bay Area, Celia's was one of many restaurants that I missed. I was pleased to find out that there is in fact a Celia's in Sacramento, and I'm eager to find out if it's as good as the several Bay Area locations.
Carnitas tacos.

The BBQ Burger from the Sundance Cafe at Boomtown. We occasionally receive comped weekends at this Reno-area gambling resort; however of late we've been disappointed to find their buffet closed. This burger, topped with bacon and cheddar cheese, and dripping with Sweet Baby Ray's barbecue sauce is quite the consolation prize.

Hobee's: An Underwhelming Breakfast

2009-05-24T23:30:00.001-07:00

On Sunday morning Katie and I went out to breakfast with family, just as we do every Sunday morning we spend in the Bay Area. Usually we eat at Paul's at the Villa, located in San Mateo at the former Villa Hotel. I usually order a burger or a sandwich of some kind; my dislike of eggs, as well as the inclusion of eggs in virtually every breakfast dish served at most restaurants, necessitates my avoidance of breakfast most of the time. The food at Paul's is always great, but the main reason we eat there is that there is usually fifteen or twenty of us. On Sunday mornings few restaurants beyond Paul's can accommodate our party in a timely manner without a reservation. Today, however, there were only eight of us, and we decided to try Hobee's in nearby Belmont. I knew of the restaurant, having seen their sign many times while driving on Highway 101 near the Ralston Avenue exit, but had never eaten there. Always in the mood to try something new, I looked forward to exploring their menu and having a delicious meal.

Some background: Hobee's is a small chain of restaurants in San Mateo and Santa Clara Counties. There are currently nine locations between Belmont and the greater San Jose area. The chain was founded by Paul Taber, who opened the first location in Mountain View in 1974. Their website promises "fast and friendly service in a casual, homey atmosphere", as well as "generous portions at modest prices." The menu is full of standard American restaurant fare, as well as pasta, a salad bar, and some alternate choices including tofu.

Before going any further, I should cite my well-known hatred of Denny's. For me, the late-night tile-and-formica sameness of that establishment invariably translates to mediocrity on the plate. Denny's is the bottom rung on the restaurant ladder, and given the choice between Denny's and Lyon's, Carrow's, Hobee's, or anywhere else, I will undoubtedly choose the restaurant that is not Denny's. On Sunday morning, Hobee's made a better impression on me than Denny's ever did, and though I somehow knew that it wasn't where I wanted to eat, at first glance I didn't exactly find Hobee's monotonous. It's a very child-friendly restaurant, as evidenced by the smiley-face fruit platters brought out to my two nieces at no charge. The children's menu, which served double-duty as a placemat and a coloring page, kept them busy during the wait for the food, not too long in spite of a sizable Sunday morning crowd. Were I seven years old, I could see myself talking my parents into taking me to eat there. I'm not seven years old, however, and on a strictly personal level, I can't see myself returning to Hobee's anytime soon.

To be fair, I will start with the positive. The menu was full of interesting options, the most promising of which for me was their "special hashbrowns." Like the "scrambles" served in many breakfast establishments, the special hashbrowns consisted of diced potatoes accompanied by such ingredients as crumbled sausage, spinach, tomatoes and mushrooms, all smothered with melted cheese. These dishes have catchy names like "Blissful Browns" and "Mama's Papas", and unlike scrambles, they are served with nary a trace of egg. This caught my attention quickly because (a) I don't like eggs, and (b) many of Hobee's non-breakfast entrees - other than sandwiches - are not served before 11:00 AM. I'd ordered a sandwich for dinner the previous night and wasn't in the mood for another. Therefore, my choices were limited. As I said before, I tend not to order breakfast because it seems that most restaurant breakfast dishes are centered around eggs, be they scrambled, hard boiled, or served as an omelette. However, the prospect of a hearty meal with no eggs was certainly compelling, and I ended up ordering the Patriotic Hashbrowns: Potatoes with turkey sausage, tomatoes, and cheese. Though I'm not certain how these ingredients translate to love for and loyalty to one's country, I was quite happy with it, and indeed everything ordered by our party looked great.

However, there is a reason why I chose not to title this entry "A Stupendous Breakfast." In fact, there are a few reasons. First, and most important, are the prices. Don't get me wrong; I don't expect a bargain when I go out to eat. I understand that ingredients and preparation cost money. I don't mind paying for the convenience of having someone else cook for me, and because of this I am not the type to haggle over the price of my French dip. However, to me - and to everyone else at our table over the age of three years old - the prices at Hobee's seemed unusually high for the quality and the amount of the food. For example, the menu features a "No-Frills Burger", apparently just a regular burger patty on a bun with typical fixins, served with tortilla chips, for $7.75. Other burgers, including a bacon cheeseburger, a teriyaki burger, and a guacamole burger - are $8.95. We're not talking about Kobe beef served with fries at a trendy nightspot with valet parking and live music. Does that seem pricey to anyone else, or is it just me?

Additionally, and perhaps most frustrating, our bill came to more than $100 for seven entrees (our nieces shared an order of pancakes) and a few beverages including coffee that the coffee-drinkers in our party found undrinkable. I'm guessing that a very healthy gratuity was added to our bill because of the size of our party, and this brought Katie's and my portion of the bill up to approximately $35. (Katie did have coffee and orange juice, though I only had water. While I'm on the subject, I'm used to restaurants putting a lemon wedge in my water, but I was disappointed to find a yellow-green piece of what looked like rind floating in my glass. If all you've got on hand is the peel, why bother?) While there are restaurants where I would consider $35 for Katie’s and my breakfast money well-spent, Hobee's will never be one of them.

After returning home, I was surprised to find many positive reviews of Hobee’s on Yelp, and a host of accolades and awards proudly referenced on Hobee’s website. Obviously the chain has a loyal following, and I admit that I am hardly the ideal person to enthusiastically review a breakfast spot. But I got the impression that had I gone for lunch or dinner I would have been just as underwhelmed. Case in point: In the mood for ice cream, my sister-in-law ordered a milkshake. They were out of ice cream and told her that they could make a shake with frozen yogurt. According to the kids’ menu they carry vanilla frozen yogurt, which did sound good.

When the milkshake was delivered to the table, it was very impressive-looking. However, after the first taste – in which we all partook – it became apparent that some sort of orange syrup had been mixed in with the yogurt. No, said the manager when asked; that was the vanilla yogurt, which tastes very tart. Well, I’ve had tart frozen yogurt at Sacramento-area establishments like The Big Spoon and Top it Off Frozen Yogurt, and I know what it should taste like. This was simply orange-flavored yogurt, which clashed with the rich flavor of the chocolate syrup. To his credit, the manager removed the offending shake – which went untouched beyond the cursory taste – from our bill.

Perhaps “An Underwhelming Breakfast” was a poor title. Denny’s is underwhelming. Hobee’s was overpriced. Paul, we’ll see you next Sunday.

The Week in Food

2009-05-18T17:10:00.000-07:00

Pictures of what I've enjoyed over the past week.

Salad courtesy of my wife: Lettuce, chicken, red and yellow bell peppers, dried cranberries, sunflower seeds and lemon pepper.

A chicken super burrito from Jalisco Grill here in Roseville. Before and after:

Curiosity got the better of me this week and I picked up a case of Pepsi Throwback. Newly-introduced Pepsi Throwback is made with sugar instead of the high-fructose corn syrup that's been standard in all domestic Pepsi and Coke products since 1984. I enjoyed it, but I'm reluctant to get hooked since the product will only be available until June. I might have to start importing Mexican Coke, which is still made with sugar.

Barbecued chicken, peppers and mushrooms on skewers.

An excellent strawberry shake from The Counter. As you can see, in spite of their steep prices, I can't get them out of my head.

Reuben sandwich from Thunder Cafe, a restaurant at Thunder Valley Casino in nearby Lincoln, California.

Doing It Yourself

2009-05-13T22:18:00.000-07:00

I love a good burger. I could get very philsophical about how the burger represents the perfect blank canvas upon which the eater designs an edible artistic masterpiece, with toppings, sauces and other accoutrements serving as elements of said masterpiece. I could talk about how the burger is a window into the soul of the eater, and that choice of restaurant, of topping, even of meat and bun speak volumes about the individual who is eating it. I could do these things, but I'm much too simple for that. I just love burgers. I know I've stated that virtually every food that I enjoy is my favorite, but the truth is that the hamburger may be the perfect food. They're as complex or as simple as one likes, they're easy to make and relatively easy to eat, all four food groups are frequently represented, and if done right, they're delicious.

Though I've eaten burgers at a variety of restaurants over the course of my thirty-two years, of late I am particularly enamored with the concept of the "build your own burger" restaurant. Perhaps it speaks to my inherent creativity, as the freedom to assemble - no, create! - a burger with the toppings of my choice is right up my alley. Or perhaps it speaks to my inherent gluttony, as the ability to pile on as many pickles, onions, spreads and what-have-you as I want, without being charged extra, is pretty cool as well.

As a child, I used to eat at the Flakey Jake's in Federal Way, Washington whenever I would go there to visit family. Flakey Jake's was the first restaurant to indulge my creativity/gluttony by giving me access to a toppings bar. I loved having the freedom to load my burger with virtually any topping or condiment my young mind could conceive. Beyond the usual produce and sauces, Flakey Jake's toppings bar had such exciting things as chili, nacho cheese and bacon bits, none of which I was used to getting on my plain old McDonalds hamburger, or for that matter the hamburgers my mom made. There was no Flakey Jake's in the San Francisco Bay Area where I grew up, and I remember being devastated when, in the late 1980s or early 1990s, I learned that the Federal Way location had closed down. The chain filed bankruptcy in 1992, and not long ago I learned that the Sacramento area (about two hours from where I grew up) had a Flakey Jake's location until 1991. I'm sure I could have cajoled my parents into making the drive.

Unlike Flakey Jake's, Fuddruckers still exists. Probably the best known build-it-yourself burger chain in America, Fuddruckers operates on the same general principle as Flakey Jake's: Diners order a burger plain or with specialty toppings such as bacon, cheese or grilled mushrooms, and then dress it themselves at the restaurant's toppings bar. I have long enjoyed Fuddruckers for this reason, although as a man who loves french fries almost as much as the burgers they accompany, I can imagine few pleasures greater than dipping Fuddruckers' wedge-style fries in an endless reservoir of ketchup, barbecue sauce and nacho cheese.

Roseville, where I currently live, has two new build-it-yourself burger restaurants, though they are quite different from one another. The first is Burger Hut, part of a small chain that originated in Chico, California in 1978.

Including the Roseville franchise, there are five locations, with three in Chico alone. Burger Hut operates much like Flakey Jake's and Fuddruckers, with an extensive menu that includes burgers, hot dogs, breaded and grilled chicken, and fish and chips. Particularly noteworthy is the "Bull Dog", a quarter-pound hamburger and a quarter-pound hot dog served on the same bun. Burgers and dogs, living together! Mass hysteria!

Their toppings bar - sorry, "Fresh Fixin's [sic] Bar" - features the standard assortment of condiments including lettuce, tomatoes, pickles, relish, and a variety of sauces and spreads. Unfortunately, they do not have the nacho cheese sauce I love getting at Fuddruckers. Perhaps there is a suggestion box at the restaurant; I will have to take a look the next time I'm there.

Typically I order the quarter-pound burger with bacon and either crumbled blue cheese, or else melted American or cheddar. (Burger Hut's specialty toppings, or add-ons, also include guacamole, green chiles, grilled mushrooms and chili, as well as a variety of cheeses.) I always find it amusing that, rather than laying a couple slices of bacon across my burger, they form it into a circular patty:

My burger, dressed:

It's hard to choose between fries and onion rings, so I usually get half orders of both, especially if I'm not dining alone.

Unlike Burger Hut, The Counter is a larger and more upscale chain, boasting locations in multiple states, as well as Ireland and Australia. Like the other restaurants mentioned here, The Counter specializes in letting patrons customize their burger; however, there is no toppings bar. Patrons select their burger patty from a list including beef, turkey, veggie and grilled chicken burgers (no breaded chicken option is available), and then select the size, the type of bun, cheese, toppings, and a spread. The burger is prepared and topped behind-the-scenes, and brought out just as it would be brought out at Red Robin, Chili's, or any other casual dining chain restaurant.

During our initial visit to The Counter last Saturday, I was pleased to find the burgers miles above the typical burger served by a casual dining chain restaurant. For starters, the beef looked and tasted like beef. Though the extensive list of toppings seemed a bit overwhelming at first, they were fresh and delicious, my choices the perfect complement to my burger. (FYI, I chose roasted red peppers, green chiles, grilled onions and pickle slices, as well as Danish blue cheese, peppercorn steak sauce, and a wheat bun.)

Without question, The Counter is the most expensive of the four restaurants discussed here. Katie and I went there with out of town family, and four burgers (three one-third pound and one two-third pound), three shakes, one soda and a combo order of fries, onion strings and sweet potato fries came to roughly $60. For four people this breaks down to approximately $15 per person, which isn't exorbitant, though it's more than I'd like to spend on a hamburger, even an exceptional one. The food is very good, and there's no doubt that someone who really enjoys a good burger will consider their money well spent here. We will definitely eat there again, but I'd be lying if I said that we'll be doing so on a regular basis.

Sorry, Counter people. It's certainly nothing personal.