About time. And product. And being more deliberate.
Last night, over a dinner of thinly-sliced lamb in a small, round piece of bread with tomatoes and onions, we wondered what we should call this sandwich. According to Wikipedia, here are our options: Gyros – this is the Greek term, ‘jeeros’, and the first time I had one at Drag’s Pizza in Rice Lake, …
Continue reading “Different Words for a Sandwich with Meat Cut from a Vertical Rotisserie”
One of the primary reasons we headed to Chicago last week – aside from friends, family, and Millennium Park – was a couple of food items we last found there. Mister Mustard Hot Mustard Paula’s No Oil Cilantro & Lime Salad Dressing Grocery store after grocery store. No luck. Thankfully, the Mister Mustard is available …
Inspired by Eric Rice, I just recorded a Coke Blak tasting podcast.
I was introduced to the Doner (Gyro or Kabob) during my time in Germany. The Turkish immigrants brought it with them. Aside from the thinly-sliced lamb, the rest of the ingredients were German; cabbage inside stuffed in a quarter of the circular flatenbrot. In Minneapolis, there’s only one place to get a good gyro – …
Continue reading “Tasteless Art Affecting the Tastebuds at Holy Land Deli”
I grabbed a few moments with Keri, Jodene, & Ken – the owners of PBLoco and they share the history of their company and some peanut butter sandwich recipes you probably haven’t tried. On the business side, they went into the rationale behind launching in Minnesota, rather than either coast. Listen to Peanut Butter Goes …
Continue reading “First Crack 71. Peanut Butter Goes Nuts at PBLoco”
When Jen asked me to pick up cheese for burgers tonight, it wasn’t on my mind at all. At some point, I was inspired. Perhaps Scott and Dave‘s quest finally got to me. Before I knew it, there was two slices of medium cheddar between two quarter pound patties squeezed together and slapped on the …
Today, Jen slow-cooked some pork loin and when it was fall-apart with a fork tender, we drained it, smothered it in BBQ sauce, and ignored it some more. After ignoring it good and long, we forked it onto some sesame-topped buns, threw on a scoop of ‘slaw and called it dinner. Yeah. Tasty goodness. Worth …
I’m a big fan of the leisurely Sunday morning; reading the paper, drinking good coffee, having a Krispie Kreme or two. Over the weekend, my internal clock was off and I picked up the donuts late Sunday afternoon. Yesterday, I returned to the home office from an afternoon meeting needing a little something. I grabbed …
Growing up, I remember my grandmother and her sister making homemade lefse. Jen knew of lefse and knew that it went really well with butter and sugar. Huh? Butter and sugar? I suppose you could. In my world, lefse is filled with far more interesting flavors than sugary butter. Like a layer of mashed potatoes …
The first year Jen and I were back in Minnesota, we hit the State Fair twice. This was the year they debuted deep-fried Snickers bars on a stick and deep-fried Oreos (BTW, Yea on the Snickers, Nay on the Oreos). If you attempt the Snickers bar, eat it as you leave the fairgrounds, wash it …