tag:blogger.com,1999:blog-29237512110938171612024-02-21T21:07:46.051-08:00The Food MonsterThe Food Monster Blog, is about recipes, and reviews of restaurants around the world. The Food Monster loves cooking, ice cream, and everything in between.The Food Monsterhttp://www.blogger.com/profile/03986804048322105921noreply@blogger.comBlogger145125tag:blogger.com,1999:blog-2923751211093817161.post-73872619081155307972012-02-08T05:04:00.003-08:002012-02-08T05:05:40.520-08:00Croissant Breakfast Sandwich<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKYt7WeNpmIa9gXTxd2P3bfF40hNGVT8r1N685_wMAesk2mmjniEuH4nhiJ3fLaLGrjCfYKHxU9MTQFZvvvluUXnTxnHQmhqtPCSWbv2DN_iQTYJ84brY17jGiW_UK1Mp6IBPhAyaSnfA/s1600/Croissant.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKYt7WeNpmIa9gXTxd2P3bfF40hNGVT8r1N685_wMAesk2mmjniEuH4nhiJ3fLaLGrjCfYKHxU9MTQFZvvvluUXnTxnHQmhqtPCSWbv2DN_iQTYJ84brY17jGiW_UK1Mp6IBPhAyaSnfA/s400/Croissant.JPG" alt="" id="BLOGGER_PHOTO_ID_5706750188831128114" border="0" /></a><br />Buttery Flaky Croissant, lightly toasted<br />Mayo<br />Heirloom Tomato<br />Half of Ripe Avocado<br />Fried Egg<br />Sharp CheddarThe Food Monsterhttp://www.blogger.com/profile/03986804048322105921noreply@blogger.com0tag:blogger.com,1999:blog-2923751211093817161.post-35813471027770732352012-01-03T05:16:00.000-08:002012-01-03T05:21:43.505-08:00Happy New YearMy resolution this year is to blog more, blah blah blah... yada yada. To kick start that, here is our New Year's Eve feast as prepared by Lauren.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHxacxi9XeIvKaYgQdJA2ErIRXyAZ-oOVQstev8OqkHFjD6aiIjMAtrayNKjVMgthoRQ37mZJFjjWwRpcKfxTCPJ2O4HTZa0HVRReXez2YUgOGUTbYeNjZCb_t0rwD9Y7JDcNkyk1_ia8/s1600/Dinner.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHxacxi9XeIvKaYgQdJA2ErIRXyAZ-oOVQstev8OqkHFjD6aiIjMAtrayNKjVMgthoRQ37mZJFjjWwRpcKfxTCPJ2O4HTZa0HVRReXez2YUgOGUTbYeNjZCb_t0rwD9Y7JDcNkyk1_ia8/s320/Dinner.JPG" alt="" id="BLOGGER_PHOTO_ID_5693394331615029922" border="0" /></a>Homemade Cocktail Sauce: Ketchup, Horseradish, (maybe Lemon Juice?)<br />Shrimp: Peeled, De-veined, cooked in a Shrimp Boil with Garlic, Onions, Spices, etc. Then chilled and dried in the fridge between paper towels.<br />Cannelloni Bean Salad: Cannelloni Beans, Olive Oil, Crushed Red Pepper, Salt, Black Pepper, Garlic, maybe a few other things.<br />Crackers<br />Baked Brie, Puff Pastry rolled out, insert Brie cubes Raspberry Preserves (or any fruit or jam here), and Walnuts (or any nuts, shaved almonds also work well). Fold up, Brush with Egg Wash, use a small piece of puff pastry for the bow decoration and bake.<br /><br />Serve with Chilled Champagne and Pomegranate seeds. Great New Year's Eve!<br /><br />-The Food MonsterThe Food Monsterhttp://www.blogger.com/profile/03986804048322105921noreply@blogger.com0tag:blogger.com,1999:blog-2923751211093817161.post-91644835044504523762011-12-05T05:08:00.000-08:002011-12-05T05:08:00.885-08:00Katy's Grill and Bar - a review<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXmBsA9rqTLt-ERrkckUzui5LbrX9kZ_T8OS1bEnuBuEELzyrkEv7WFJYbdNVix_aIew6tmPyo7qPuWe5aN6easzyn6hOZxkN2CjC1lcrl0SMt4Po8ApeqsCRGU7YyRJKukWaiX3NOemI/s1600/Fried+Pickles.JPG"><br /></a><br />Katy's, or as the new management would like you to know them as, the KGB has been under new management since late July. From the scruffy front, my wife never wanted to eat there before, not much has changed on that end.<br />However, I had a hankering for some wings, or something fried, and a pile of Free Fried Pickles coupons and grabbed two co-workers and set out for lunch.<br /><br />We started off with a basket of Fried Pickles, and Onion Rings, and I will break them down one by one.<br /><br />Fried Pickles. Most of the reason why I was going. I had some great ones in Los Angeles and wanted more. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXmBsA9rqTLt-ERrkckUzui5LbrX9kZ_T8OS1bEnuBuEELzyrkEv7WFJYbdNVix_aIew6tmPyo7qPuWe5aN6easzyn6hOZxkN2CjC1lcrl0SMt4Po8ApeqsCRGU7YyRJKukWaiX3NOemI/s1600/Fried+Pickles.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXmBsA9rqTLt-ERrkckUzui5LbrX9kZ_T8OS1bEnuBuEELzyrkEv7WFJYbdNVix_aIew6tmPyo7qPuWe5aN6easzyn6hOZxkN2CjC1lcrl0SMt4Po8ApeqsCRGU7YyRJKukWaiX3NOemI/s320/Fried+Pickles.JPG" alt="" id="BLOGGER_PHOTO_ID_5680406630184309810" border="0" /></a><br />They looked good and the first couple were great. The Ranch bottle they brought (yes, like Ketchup, oh they brought that too), gave a delicious homemade tasting Ranch. The batter was light, but I believe the pickles were a little thick, either that or too many were in the basket. Just too much acidity as we got towards the bottom. I would give them a B-.<br /><br />The Onion Rings. These didn't look that great. Some of the breading was thin or falling off, so I didn't take a photo. But wow, they impressed. They were some of the best onion rings I have encountered and when I go back will order these over the fried pickles. We eat with our eyes first, but taste doesn't lie. Also good in the Ranch sauce, these get a B+<br /><br />At this point, one of the new managers/owners had found us on his way out and asked us what we were having. He noticed us looking at their menu left over from the old way Katy's did things.<br />He explained that while they kept what Katy's did, they are also adding to it and removing the items that Katy's didn't do so well. And with that he handed me the special menu that was tucked away at the far end of the table. <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9tElo9BDuCyhMeneUx1skHEOcSE_p0hkYESTT-leK5UtkULoN5H3pafIrTMezNEJ1G44RCYXDg0htfPG1-Dqb76F8gM760QYFmWwtRUDvXAv2FdLicrsbJGVmDtBSslrkH3mn5NPDtHI/s1600/Specials.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9tElo9BDuCyhMeneUx1skHEOcSE_p0hkYESTT-leK5UtkULoN5H3pafIrTMezNEJ1G44RCYXDg0htfPG1-Dqb76F8gM760QYFmWwtRUDvXAv2FdLicrsbJGVmDtBSslrkH3mn5NPDtHI/s320/Specials.JPG" alt="" id="BLOGGER_PHOTO_ID_5680406649247687154" border="0" /></a>This I was not expecting. Shrimp & Griits, Grilled Portabella and BBQ out of the old Katy's? No sir, this is not your old Katy's. I was coming to get my deep fried Seafood on. So I ended up getting the KGB French Dip and a Fried (popcorn) Shrimp and Fries Lunch Special ($4 from the old menu). I ended up with too much food, and it was all really delicious. Rich got the Portabella and that was well cooked and flavored with the RRP and Goat Cheese he said, Wes chowed down on his Fried Shrimp Sandwich which also looked good. I will definitely go back to see how their specials menu and current menu evolve into something more permanent and something with the KGB style we will come to love.<br /><br />If you haven't been by with the new management, go give them a try, I know they have fixed the frier oil problem, and deep fry different foods in different oil now so that the wings don't taste like shrimp. Let me know what your favorite is off of their specials menu.<br /><br />-The Food MonsterThe Food Monsterhttp://www.blogger.com/profile/03986804048322105921noreply@blogger.com2tag:blogger.com,1999:blog-2923751211093817161.post-10804994258126801662011-12-02T04:58:00.000-08:002011-12-02T05:04:12.902-08:00Buzz Seafood and Grill - World Famous Garlic Cheese BreadRecently, The Food Monster was married and spent a lovely time in St. Lucia for a week. Just north of Rodney Bay. To follow is a series of foods and reviews of some of the delicious food that sampled that week. Enjoy.<br /><br />Buzz Seafood and Grill part 2 - Avocado and Lobster salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXyQqul1Q7jVLIXk1bLyP_bHXvlDwqnL6-cVhoOKAOK-hTF3ab83DmrSs_7-hXBqgdqw8Om6fAeSVn4SI1byFncamcabXKmBLycZfEKJBOjo2rvPwWr8pkYNZKUbVf-TkZTLwhvv5gr18/s1600/Lobster+Avocado+Salad.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXyQqul1Q7jVLIXk1bLyP_bHXvlDwqnL6-cVhoOKAOK-hTF3ab83DmrSs_7-hXBqgdqw8Om6fAeSVn4SI1byFncamcabXKmBLycZfEKJBOjo2rvPwWr8pkYNZKUbVf-TkZTLwhvv5gr18/s320/Lobster+Avocado+Salad.jpg" alt="" id="BLOGGER_PHOTO_ID_5681514923956086962" border="0" /></a><br />Lobster was in season while we were in St. Lucia and our first night out brought us to Buzz Seafood and Grill. This appetizer of Avocado, Lobster, some sort of very light sauce (probably a citrus based sauce with a hint of cream) was outstanding and one of the best appetizers for the whole trip. Their avocados are enormous and even more tasty than their small North American counterparts. If you can order this in season on St. Lucia, give yourself a treat!The Food Monsterhttp://www.blogger.com/profile/03986804048322105921noreply@blogger.com0tag:blogger.com,1999:blog-2923751211093817161.post-58336795502840537402011-11-30T05:18:00.001-08:002011-11-30T05:22:22.699-08:00Buzz Seafood and Grill - World Famous Garlic Cheese BreadRecently, The Food Monster was married and spent a lovely time in St. Lucia for a week. Just north of Rodney Bay. To follow is a series of foods and reviews of some of the delicious food that sampled that week. Enjoy.<br /><br />Buzz Seafood and Grill part 1<br />Their menu claimed that their Garlic Cheese Bread was world famous. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizzK7ZPOhwNvvbgdoSbFY7VWqzFAqwWDZXUoN19vslAhSMsmplXxM4DxVb4FF-kSADE3EaLx5B2jDQHocKig9rKGLNrSyEcD3rjm-ZA50BYcl08UjWiJjq0NcUG8u32Vj09w64Mhfr6B4/s1600/Garlic+Cheese+Bread.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizzK7ZPOhwNvvbgdoSbFY7VWqzFAqwWDZXUoN19vslAhSMsmplXxM4DxVb4FF-kSADE3EaLx5B2jDQHocKig9rKGLNrSyEcD3rjm-ZA50BYcl08UjWiJjq0NcUG8u32Vj09w64Mhfr6B4/s320/Garlic+Cheese+Bread.jpg" alt="" id="BLOGGER_PHOTO_ID_5680778445380932290" border="0" /></a>So, we decided to have one of the most Americanized Italian foods at a Seafood restaurant in the Carribean. Wow, it really was good. Lots of gooey cheese (probably 2-3 different kinds), lovely garlic flavor. I'm sure it was dripping with butter underneath and a nice light crunch to the outer part of the baguette. Along with the Avocado and Lobster salad, it was a great way to start off the meal.The Food Monsterhttp://www.blogger.com/profile/03986804048322105921noreply@blogger.com0tag:blogger.com,1999:blog-2923751211093817161.post-63572780125340992062011-11-28T05:09:00.000-08:002011-11-28T05:12:18.730-08:00The Food Monster is now CompostingThis weekend I finally acquired a Compost Bin. There are lots of Green benefits to be gained here, less waste in the landfill, cheaper soil for plants, keeping the nutrients in the soil, less bagged leaves etc, but now I will have nutrient rich soil with which to grow my herbs. It comes full circle for this blog when I eat those herbs and vegetables. I am after all The Food Monster. <br /><br />Composting is easy, and if you find yourself eating bananas, eggs, and other foods that will leave scraps, maybe you should give it a try.The Food Monsterhttp://www.blogger.com/profile/03986804048322105921noreply@blogger.com0tag:blogger.com,1999:blog-2923751211093817161.post-56579864798873428952011-11-24T05:12:00.000-08:002011-11-24T05:16:15.978-08:00Happy Thanksgiving!Happy Thanksgiving from The Food Monster. Food I lobbied for this year. <br /><br />Chinese take out. <br /><br />When that got rejected, Bojangles seasoned deep fried turkey. <br /><br />When that got rejected, more stuffing. I'll be getting my eat on at the in-laws. So excited for all of the good food!The Food Monsterhttp://www.blogger.com/profile/03986804048322105921noreply@blogger.com0tag:blogger.com,1999:blog-2923751211093817161.post-87529033657485327602011-07-19T04:25:00.000-07:002011-07-19T07:20:42.782-07:00Guest Post: Party with EaseThis Guest Post comes from Sara from the <a href="http://onecupconnection.blogspot.com/">One Cup Connection</a>, which comes with a great coupon at the end. Enjoy!<br /><br />-The Food Monster<br /><br />I don’t know if you are like me, but the most difficult part of hosting a party comes when<br />dessert is being served. Some guests need to drink decaffeinated coffee, others want the<br />real strong stuff, and yet others are requesting hot tea. It always seems like a struggle to get<br />everyone’s wants out on time before all of the desserts have been devoured. I can never quite<br />figure out how much coffee to add to those huge pots, and then I am running around trying to<br />find a way to plug in the smaller pot for the decaf.<br /><br />I saw the solution at a recent graduation party that I attended. The hostess had a <a href="http://www.onecupconnection.com/keurig-k-cups">Keurig</a> one<br />cup coffee machine set outside, complete with a variety of K-cups. A large bottle of water was<br />set at the end of the table and when the chamber went low, it was simply refilled with ease.<br />What a great conversation piece it became as well. People seemed excited to try a different<br />flavor of coffee, while others were happy to have their favorite choices available.<br /><br />Making coffee for large amounts of people can be a difficult job. Is it strong enough? Is it too<br />strong? It is hard to please everyone, but the single serve machines take the thinking out of it.<br />People love to have choices and that hostess gave her guests the ability to choose. The plus<br />side for her was an easy clean up. No left over coffee grinds to scoop out, or pots to scour!!<br /><br />Do you use a Keurig brewer? Tell me about it! If you purchase <a href="http://www.onecupconnection.com/">K-cups</a> in bulk, check out One<br />Cup Connection. Buy 3 Boxes of K-Cups, Get 1 FREE with coupon code KCUP4. Offer expires 7/<br />31/11. Don’t forget to check out the <a href="http://onecupconnection.blogspot.com/">Coffee Break Blog</a>!The Food Monsterhttp://www.blogger.com/profile/03986804048322105921noreply@blogger.com0tag:blogger.com,1999:blog-2923751211093817161.post-77690171387441298382011-05-10T05:15:00.000-07:002011-05-10T05:17:11.525-07:00Our Crepes & More - Opening for Sunday BrunchYes Wilmington, you heard that correctly, Our Crepes & More, the best French joint in Wilmington, will be opening for brunch (8am-3pm) starting June 5th, 2011.The Food Monsterhttp://www.blogger.com/profile/03986804048322105921noreply@blogger.com0tag:blogger.com,1999:blog-2923751211093817161.post-1647832110442500372010-08-20T07:16:00.001-07:002010-08-20T07:51:07.063-07:00Our Crepes and More, Wilmington's newest Crepe Restaurant<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPJdhdJExvC0_VQfGjtoaTKxTONKclWNJg_979uzw-BW7BR_5vlpShZ-diPOYGnVr1VFAFQUDYAz8ljeK5ztQxcdTrrG6Y4OFAJsiD0OTws1FvWidI9wFIb-sYENK7LNr0ZIwAzo8OaXA/s1600/The+Versailles.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 233px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPJdhdJExvC0_VQfGjtoaTKxTONKclWNJg_979uzw-BW7BR_5vlpShZ-diPOYGnVr1VFAFQUDYAz8ljeK5ztQxcdTrrG6Y4OFAJsiD0OTws1FvWidI9wFIb-sYENK7LNr0ZIwAzo8OaXA/s320/The+Versailles.jpg" alt="" id="BLOGGER_PHOTO_ID_5507500586644789602" border="0" /></a>As you can see from the title, this post is going to be all about <a href="http://www.ourcrepesandmore.com/">Crepes</a>. The family Marguerat (featuring French chef Sylvain and Swiss wife Jacqueline) has brought a European flair to Midtown on Oleander. The former Schlotzsky's has been transformed into an adorable express French cafe.<br /><br />My Fiance Lauren and I went for a breakfast for dinner after an appetizing walk in the nearby park. She ordered the Ham Egg and Cheese Crepe, while I ordered <a href="http://www.ourcrepesandmore.com/menu.html">the Spinach and Feta, and the Spinach, Egg and Bacon all in one crepe</a>.<br /><br />We started off with a delicious carrot salad that Lauren didn't care for (more for me) and then out came our piping hot crepes. Lauren's had a beautiful presentation with the corners folded up to make a square and an egg over easy right in the middle. Her's was excellent. I started into mine and only found Spinach and Feta, it was ok, but not really what I ordered.<br /><br />Minutes later without prompting, Jacqueline came out and said in a heavy Swiss-French hybrid accent (may not be Swiss or French I can only assume), I am so sorry, I will bring you another. And another one came. Very quickly, and was much more delicious with the other flavors to balance out the sauteed Spinach. We decided to finish off the evening with a delicate helping of Sorbet. Wow, although extremely small (I heard they are making larger portions), this was the most amazing sorbet. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW5Lfexl6OM15TFV5g6nkFAP9fmoVhN7Ij8vHy0FSPb-fzVHliaF5ri_b_U1pJD1gMNRgIhFt-NxFb4vztcGoTC8qtxuOgeMrvwWY7PvKS1cyFPIjBB8fmXdCYmFbdV1sXQevhpopBRcI/s1600/sorbet.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW5Lfexl6OM15TFV5g6nkFAP9fmoVhN7Ij8vHy0FSPb-fzVHliaF5ri_b_U1pJD1gMNRgIhFt-NxFb4vztcGoTC8qtxuOgeMrvwWY7PvKS1cyFPIjBB8fmXdCYmFbdV1sXQevhpopBRcI/s320/sorbet.jpg" alt="" id="BLOGGER_PHOTO_ID_5507500580404343218" border="0" /></a>Homemade, with a pure creamy texture. I think we got Raspberry, and it had been strained of its seeds (a detail many sorbet makers overlook). I would go again just for the sorbet, or the carrot salad, or Lauren's crepe (mine wasn't bad, I would just like to try everything else on the menu).<br /><br />The only bad thing I can say about this place is they aren't open on Sunday, which is when we are always looking for a perfect brunch spot. But I imagine as they grow, so will their hours. Hit them up and support this fantastic new restaurant.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQkmv6Tve2JMncMHDvqtzBPAskcf4V91l8wyE5Uli8lRTHD5SN7NbSE7CEpDE9bpfOpSYdKjcx_lFZ4tEJyV05yGfxYtZbfP1DVsxL_msGFTrtCWLHErjoKZqB6j46BWfcwMVWS4fPph0/s1600/pain+chocolat.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 150px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQkmv6Tve2JMncMHDvqtzBPAskcf4V91l8wyE5Uli8lRTHD5SN7NbSE7CEpDE9bpfOpSYdKjcx_lFZ4tEJyV05yGfxYtZbfP1DVsxL_msGFTrtCWLHErjoKZqB6j46BWfcwMVWS4fPph0/s320/pain+chocolat.jpg" alt="" id="BLOGGER_PHOTO_ID_5507500575957256098" border="0" /></a><span style="color: rgb(255, 255, 255);font-family:Verdana;font-size:19px;" ><span style="font-size:100%;"><span style="color: rgb(0, 0, 0);">Our Crepes and More</span><br /><span style="color: rgb(0, 0, 0);">3810 Oleander Drive</span><br /><span style="color: rgb(0, 0, 0);">Wilmington, NC 28409</span><br /><span style="color: rgb(0, 0, 0);">Phone (910) 395 0077</span><br /><span style="color: rgb(0, 0, 0);">ocm3810@yahoo.com</span></span></span><br /><span style="color: rgb(255, 255, 255);font-family:Verdana;font-size:85%;" ><span style="color: rgb(0, 0, 0);">OPEN MONDAY THRU THURSDAY 8 AM - 8 PM </span> <span style="color: rgb(0, 0, 0);"> FRIDAY & SATURDAY 8 AM - 9 PM</span></span>The Food Monsterhttp://www.blogger.com/profile/03986804048322105921noreply@blogger.com0tag:blogger.com,1999:blog-2923751211093817161.post-30295828026271331422010-02-12T07:36:00.000-08:002010-02-12T07:40:46.043-08:00Carolina Comedy Show!!! feat. Lewis BlackI don't normally talk about non-food related items. However, I think I must talk about an upcoming show in Chapel Hill, NC. It's on the campus of UNC and there is an entire week dedicated to Comedy. Headlined by Lewis Black, the week features a show on Friday and Saturday of Lewis and friends, as well as discussions, competitions, and performances all weeks from members of the daily show.<div>Rory Albanese is one of my favorite comics, he shouldn't be doing something silly like being an executive producer of the daily show, he should have his own show. </div><div><br /></div><div>Anyway, Lewis is always a good laugh and his friends never dissapoint, so if you are near Chapel Hill February 23-27th, go see, Lewis, Rory, John Oliver, Wyatt Cenac and all the other performers. </div>The Food Monsterhttp://www.blogger.com/profile/03986804048322105921noreply@blogger.com0tag:blogger.com,1999:blog-2923751211093817161.post-30153322627709053472010-02-05T07:18:00.000-08:002010-02-05T07:18:00.522-08:00Ramble Writers: Bakesale BettyNow in California, the <a href="http://ramblewriter.com">Ramble Writers</a>, check out <a href="http://ramblewriter.com/ramblings/?p=345">Bakesale Betty</a>, an established joint for Fried Chicken and fantastic desserts. Like Pink's in Los Angeles, there is always a line.The Food Monsterhttp://www.blogger.com/profile/03986804048322105921noreply@blogger.com0tag:blogger.com,1999:blog-2923751211093817161.post-88291603437068939242010-02-02T07:11:00.000-08:002010-02-02T07:11:00.056-08:00Ramble Writers: The Great BBQ Scoresheet Salt LickAnother BBQ review from the Great BBQ Scoresheet by the <a href="http://ramblewriter.com">RambleWriters</a>. This time, they have made it into the great state of Texas. Check out the <a href="http://ramblewriter.com/ramblings/?p=294">Salt Lick review</a>.The Food Monsterhttp://www.blogger.com/profile/03986804048322105921noreply@blogger.com0tag:blogger.com,1999:blog-2923751211093817161.post-43854157207914682572010-01-30T07:09:00.000-08:002010-01-30T07:09:00.236-08:00Ramble Writers: New Orleans BBQ The JointMore from the <a href="http://ramblewriter.com">Ramble Writers</a> in New Orleans. This time they continue their <a href="http://ramblewriter.com/ramblings/?p=287">BBQ hunt at The Joint</a>.The Food Monsterhttp://www.blogger.com/profile/03986804048322105921noreply@blogger.com0tag:blogger.com,1999:blog-2923751211093817161.post-89764351020209118502010-01-27T06:14:00.000-08:002010-01-28T05:25:14.982-08:00Ramble Writers: The MuffulettaLooking to taste an authentic <a href="http://ramblewriter.com/ramblings/?p=283">Muffuletta</a>? Check out the <a href="http://ramblewriter.com/">Ramble Writer's</a> post on their visit to New Orleans.<div><br /></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Arial, Verdana, sans-serif; font-size: 13px; color: rgb(51, 51, 51); line-height: 20px; "><p style="margin-top: 0px; margin-right: 7px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 7px; padding-bottom: 0px; padding-left: 0px; text-align: center; "><a href="http://ramblewriter.com/ramblings/wp-content/uploads/2009/04/muffaletta.jpg" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; text-decoration: underline; color: rgb(0, 0, 0); background-image: initial; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: rgb(255, 255, 255); background-position: initial initial; "><img class="alignnone size-full wp-image-285" title="muffaletta" src="http://ramblewriter.com/ramblings/wp-content/uploads/2009/04/muffaletta.jpg" alt="" width="388" height="130" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-style: initial; border-color: initial; " /></a></p><p style="margin-top: 0px; margin-right: 7px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 7px; padding-bottom: 0px; padding-left: 0px; "><a href="http://ramblewriter.com/ramblings/wp-content/uploads/2009/04/picture-1.png" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; text-decoration: none; color: rgb(51, 136, 204); "><img class="alignleft size-medium wp-image-284" title="picture-1" src="http://ramblewriter.com/ramblings/wp-content/uploads/2009/04/picture-1-300x221.png" alt="" width="300" height="221" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-style: initial; border-color: initial; float: left; " /></a><a href="http://ramblewriter.com/ramblings/wp-content/uploads/2008/09/space.jpg" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; text-decoration: none; color: rgb(51, 136, 204); "><img class="alignleft size-medium wp-image-39" title="space" src="http://ramblewriter.com/ramblings/wp-content/uploads/2008/09/space.jpg" alt="" width="12" height="219" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-style: initial; border-color: initial; float: left; " /></a>What is a muffuletta anyway? Our first day in New Orleans introduced us to the muffuletta sandwich, a NOLA specialty that is served on a large, round loaf of Sicilian bread. The inside meat and cheeses sometimes vary, but the marinated olive salad is always a staple ingredient. It is usually made with green olives, pimientos, celery, garlic, cocktail onions, capers, oregano, parsley, olive oil, red-wine vinegar, salt and pepper, which is chopped together to make a spreadable mixture. The muffuletta we sampled has ham, genoa salami, pastrami, swiss cheese, provolone cheese, and housemade Italian olive salad.<br />The muffuletta was “invented” by Salvatore Lupo, a Sicilian immigrant, and served at Central Grocery in 1906. You can still visit<strong>Central Grocery</strong> at 923 Decatur Street in the French Quarter.</p><p style="margin-top: 0px; margin-right: 7px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 7px; padding-bottom: 0px; padding-left: 0px; ">A great restaurant to taste test a muffuletta is the <strong><a href="http://www.napoleonhouse.com/" target="_blank" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; text-decoration: none; color: rgb(51, 136, 204); ">Napoleon House</a></strong>, also located in the French Quarter. As you walk into the Napoleon House, it is almost as if you are entering Europe. The waiters all wear white button-up shirts and black slacks, the building has tall, crumbling ceilings that show its history, and the courtyard is enclosed from the chaos of the French Quarter, featuring a fountain and potted plants. If you order the infamous sandwich, beware - a full sandwich can easily serve 3-4 people (the menu claims that it serves two, but I beg to differ). Order a <strong>pims</strong> (a gin and lemonade cocktail garnished with a cucumber), to accompany your meal - it will certainly help to cool you off in the summer.</p><p style="margin-top: 0px; margin-right: 7px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 7px; padding-bottom: 0px; padding-left: 0px; ">Need help in the pronunciation?<strong> “moo-foo-LET-ta.”</strong></p></span></div>The Food Monsterhttp://www.blogger.com/profile/03986804048322105921noreply@blogger.com0tag:blogger.com,1999:blog-2923751211093817161.post-82352484672884526702010-01-27T06:08:00.000-08:002010-01-28T05:26:16.177-08:0050 Great Sushi TipsJanet sent me a link of some great <a href="http://www.mritechnicianschools.org/50-sushi-tips-for-beginners/">Sushi tips</a>. Of course, once you have been a few times, you will feel much more comfortable and really enjoy eating Sushi in America. If you haven't tried one of the best foods out there, then read over these tips, take a big breath, grab some chop sticks and head out to your local Japanese Restaurant. <div>If you are in the Los Angeles Area try Niko Niko in Los Feliz, </div><div>In the triangle in North Carolina, try Akai Hana. </div><div><br /></div><div>Where is your favorite local Sushi place?</div><div><br /></div><div><br /></div><div>**************************</div><div><span class="Apple-style-span" style="font-family: 'Lucida Grande', Verdana, Arial, sans-serif; font-size: 10px; color: rgb(51, 51, 51); "><h2 style="font-size: 1.6em; margin-top: 30px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-family: 'Trebuchet MS', 'Lucida Grande', Verdana, Arial, sans-serif; font-weight: bold; color: rgb(51, 51, 51); text-decoration: none; "><a href="http://www.mritechnicianschools.org/50-sushi-tips-for-beginners/" rel="bookmark" title="Permanent Link to 50 Sushi Tips for Beginners" style="color: rgb(0, 102, 204); text-decoration: none; ">50 Sushi Tips for Beginners</a></h2><div class="entry" style="line-height: 1.4em; "><p style="text-align: justify; "><a href="http://en.wikipedia.org/wiki/File:2007feb-sushi-odaiba-manytypes.jpg" style="color: rgb(0, 102, 204); text-decoration: none; "><img class="alignright size-thumbnail wp-image-103" title="sushi" src="http://www.mritechnicianschools.org/wp-content/uploads/2010/01/sushi-150x150.jpg" alt="sushi" width="100" height="100" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; padding-top: 4px; padding-right: 4px; padding-bottom: 4px; padding-left: 4px; max-width: 100%; float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 2px; margin-left: 7px; display: inline; " /></a>Japanese food has garnered a considerable amount of attention in recent years due to its amazingly healthy properties and clean, balanced flavors. Though Americans have grown familiar with sushi and other cornerstones of Japanese cuisine, many still find it difficult to break through all the barriers, protocols, and – yes – cases of mistaken identity that continue to surround the dishes to this day. With these quick tips, those interested in learning more about sushi have a solid place to start before moving on to the advanced courses.</p><ol style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 35px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; "><strong>1. Not all sushi is raw fish!</strong>The presence of vinegared rice is what constitutes a sushi dish. No matter what toppings – raw or cooked – are added into the mix, so long as the specially prepared rice is there, whatever is being consumed can be considered sushi.<p></p><p><strong><a href="http://en.wikipedia.org/wiki/File:WasabiOnOroshigane.jpg" style="color: rgb(0, 102, 204); text-decoration: none; "><img class="alignright size-thumbnail wp-image-101" title="wasabi1" src="http://www.mritechnicianschools.org/wp-content/uploads/2010/01/wasabi1-150x150.jpg" alt="wasabi1" width="80" height="80" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; padding-top: 4px; padding-right: 4px; padding-bottom: 4px; padding-left: 4px; max-width: 100%; float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 2px; margin-left: 7px; display: inline; " /></a>2. Go light on the wasabi at first.</strong></p><p>Wasabi is a fluorescent green condiment that kicks like a bronco. There are multiple ways to apply it to a piece of sushi, but try it in tiny doses at first to gauge tolerance. Many a prankster has taken advantage of a naïve friend and found pleasure in their reactions to this pungent horseradish paste.</p><p><strong><a href="http://en.wikipedia.org/wiki/File:Gari_ginger.jpg" style="color: rgb(0, 102, 204); text-decoration: none; "><img class="alignright size-thumbnail wp-image-104" title="gari_ginger" src="http://www.mritechnicianschools.org/wp-content/uploads/2010/01/gari_ginger-150x150.jpg" alt="gari_ginger" width="90" height="90" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; padding-top: 4px; padding-right: 4px; padding-bottom: 4px; padding-left: 4px; max-width: 100%; float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 2px; margin-left: 7px; display: inline; " /></a>3. Use the pickled ginger (<em>gari</em>) as a palate cleanser.</strong></p><p>Almost all Japanese dishes come accompanied by both a wad of wasabi and a small pile of lively pink or ecru <em>gari</em>. Eat a slice between sushi pieces to keep the palate feeling fresh and clean. Doing so imbues diners with the ability to taste the full complex flavor of every different roll, wrap, nigiri, or other sushi style.</p><p><strong><strong>4. Never eat the purple tuna (<em>toro</em>).</strong></strong></p><p>Tuna at its freshest and healthiest should be a vibrant dark red color. If served a slice with a purplish tinge, do not even try to eat it. The coloring indicates compromised freshness and quality and could result in violent illness.</p><p><strong><strong>5. Want raw fish with no rice? Order the sashimi instead.</strong></strong></p><p>Many people unfamiliar with Japanese cuisine usually think of sashimi when the subject of sushi gets brought up. Anyone curious about the simple taste of raw fish without the vinegared rice that qualifies a dish as sushi should order slices of sashimi. Salmon (<em>sake</em>, pronounced the same as the beverage) and tuna are two of the most popular fish in both the United States and Japan.</p><p><strong><strong>6. Take advantage of lunch specials when trying new things.</strong></strong></p><p>Most sushi bars and restaurants host lunch specials or happy hour deals with discounted food of the same quality served during dinner time. Novices to Japanese cuisine will want to give it a chance when they spend less money on dishes they may not entirely enjoy.</p><p><strong><strong>7. Feel free to ask the chef (<em>itamae</em>) for any recommendations.</strong></strong></p><p>Most sushi chefs are more than happy to help diners unfamiliar with Japanese food pick out dishes that sound appealing to their palates. Be sure to ask them about their specialties as well if hoping to sample the best sushi the restaurant or bar has to offer.</p><p><strong><strong>8. Order sake with sashimi. Sushi tastes best with beer or tea.</strong></strong></p><p>Because sake is made from fermented rice, most sushi connoisseurs consider drinking it with sushi a redundancy. It complements sashimi fine, but those hoping for a beverage best suited to accompany nigiri, maki, or other sushi dishes would do best to drink hot tea or beer instead. Try to avoid rice beers, of course.</p><p><strong><strong>9. Never be afraid to ask questions of an <em>itamae</em> or waitron.</strong></strong></p><p>Beyond inquiries into food, it is never taboo to ask the staff about etiquette protocol or any taboos when it comes to dining at a sushi bar or restaurant. They are usually perfectly happy to help with anything from pronunciations to how to properly use chopsticks.</p><p><strong><strong>10. Chopsticks are optional when it comes to sushi.</strong></strong></p><p>Sashimi should be eaten with chopsticks, but it is not considered rude to consume nigiri or maki sushi without any utensils whatsoever. There are several different accepted techniques to hold the pieces and keep them together with the fingers.</p><p><strong><strong>11. Dip pieces of nigiri sushi into soy sauce (<em>shoyu</em>) topping side first.</strong></strong></p><p>Rice soaks up <em>shoyu</em> quickly, overpowering the delicate vinegar flavoring. While it may be awkward at first, turn nigiri pieces upside-down so that the sauce covers the topping instead. This allows diners better control of their condiments and does not compromise taste.</p><p><strong><strong>12. Eat nigiri pieces upside-down.</strong></strong></p><p>Doing so brings out the complex, carefully balanced flavors in the sushi best. Eating nigiri rice-first may cause palates to predominately taste the light, starchy vinegar over the topping.</p><p><strong><strong>13. Eat nigiri pieces in one or two bites.</strong></strong></p><p>Most nigiri comes with a subtle smear of wasabi between the topping and the pillow of rice. One to two bites ensures that the diner consumes the piece as it was meant to be tasted – with all ingredients painstakingly playing off one another. Three or more bites may mean missing out on all the <em>itamae</em>’s carefully constructed crafting.</p><p><strong><strong>14. Place several small orders instead of one large order.</strong></strong></p><p>Even with specials, sushi is not cheap or easy to make. Ordering too much early on could result in a very expensive waste of time and pricy ingredients. Some places even charge extra for uneaten food because of this. Ask for sushi pieces a few at a time and dine at a pace that works with both time and budget in order to prevent such squandering.</p><p><strong><strong>15. Pour <em>shoyu</em> sparingly.</strong></strong></p><p>Again, prudently utilizing condiments minimizes waste, but cultural implications are also at play here. Pouring too much soy sauce may be interpreted as an insult to the sushi chef’s abilities, implying that his skills at balancing flavor are sub-par and require masking with liberal amounts of <em>shoyu</em>.</p><p><strong><strong>16. There are several ways to use wasabi…</strong></strong></p><p>Some sushi fanatics swear by the smear, placing a little bit of wasabi on top of a piece before consumption. Others swirl it into a tiny puddle of soy sauce. There is no love lost between the two groups, who argue over which method is proper. In reality, both techniques work just fine.</p><p><strong><strong>17. …but please don’t go overboard.</strong></strong></p><p>As with the aforementioned <em>shoyu</em> example, an overuse of wasabi potentially signals a displeasure with the<em>itamae</em>’s culinary prowess.</p><p><strong><strong>18. Sit at the sushi bar.</strong></strong></p><p>Any newcomer to the sushi scene must sit at the bar itself. This allows for a firsthand glimpse of the chef at work, familiarizing them with the process and facilitating conversation with the <em>itamae</em> when he or she has a moment to talk. Watching the amazing artistry behind the food certainly nurtures an appreciation for Japanese cuisine and everything that goes into crafting it, regardless of whether or not a diner ultimately enjoys sushi.<strong><br /><strong></strong></strong></p><p><strong><strong>19. When sitting at the bar, only order sushi or sashimi from the <em>itamae</em>.</strong></strong></p><p>Every other request, whether for drinks, soup, tempura, noodles, or other dishes, should be directed to the waiter or waitress. Leave the chef to pay attention to doing what he or she does best.</p><p><strong><strong><a href="http://en.wikipedia.org/wiki/File:Sushichef.jpg" style="color: rgb(0, 102, 204); text-decoration: none; "><img class="alignright size-thumbnail wp-image-105" title="sushichef" src="http://www.mritechnicianschools.org/wp-content/uploads/2010/01/sushichef-150x150.jpg" alt="sushichef" width="100" height="100" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; padding-top: 4px; padding-right: 4px; padding-bottom: 4px; padding-left: 4px; max-width: 100%; float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 2px; margin-left: 7px; display: inline; " /></a>20. Never inquire about freshness.</strong></strong></p><p>Asking outright about the freshness is rather insulting to the hardworking men and women who must pick out the best fish, shellfish, and vegetables available on a daily basis. There are ways to inspect for freshness simply by observing the pieces served and the ingredients themselves on display at the bar. If ever there are doubts about the quality of the ingredients used at a sushi bar or restaurant, do not even bother eating there at all.</p><p><strong><strong>21. Do not take food off a dining companion’s plate with the eating end of chopsticks.</strong></strong></p><p>Pick up food of other people’s plates with the other end of the chopsticks, which does not touch the mouth. Doing otherwise compromises sanitation and cleanliness.</p><p><strong><strong>22. Never pass food with chopsticks.</strong></strong></p><p>Instead, pass the plate and allow dining companions to pick up the food themselves. Passing with chopsticks resembles the bone protocol during traditional Japanese funerals.</p><p><strong><strong>23. Buy the <em>itamae</em> a sake or beer to show appreciation.</strong></strong></p><p>Doing so does not take the place of a tip, of course, but many enjoy establishing a rapport with the sushi chef and treating him or her to a sake or beer as a way of showing appreciation for an exquisite meal.</p><p><strong><strong>24. If drinking from a carafe, dining companions should refill each other.</strong></strong></p><p>This typically holds for alcoholic beverages, but it also a nice, polite gesture when consuming tea from a shared container as well. Individuals must serve others before serving themselves, and wait patiently for their dining companions to follow suit when in need of more drink. Alternately, if serving oneself, be sure to offer others a refill first.<strong><br /><strong></strong></strong></p><p><strong><strong>25. Never stick chopsticks straight up in a rice bowl.</strong></strong></p><p>Instead, place them over the shallow <em>shoyu</em> dish or a provided chopstick rest. Making them stand upright in a bowl of rice recalls the incense sticks burned at funerals.</p><p><strong><strong>26. Be sure to tip both the waitron and the <em>itamae</em>.</strong></strong></p><p>At sushi establishments, it is advisable to leave tips for the waiter or waitress as well as the chef. If there is not a tip jar available at the bar, simply add it to the bill and indicate the split.</p><p><strong><strong>27. Make sure the fish does not have an overly pungent odor.</strong></strong></p><p>Though some seafood does naturally admit a slightly fishy smell, a pronounced bouquet of rancidity indicates compromised freshness. It is not considered rude or wasteful to skip over a piece of sushi due to safety concerns.</p><p><strong><strong>28. Fish flesh must be firm.</strong></strong></p><p>This can be tested by pressing it with a finger. If the flesh feels mushy or does not spring back (as it were) from denting, then it is not fresh and should not be eaten. The only exception to this rule is sea urchin, which has a naturally soft, buttery texture.<strong><br /><strong></strong></strong></p><p><strong><strong>29. Do not eat raw fish if pregnant.</strong></strong></p><p>In spite of all the health benefits of raw fish, pregnant women are discouraged from indulging. Slices of sashimi, nigiri topped with <em>sake</em> or <em>toro</em>, and other dishes still pose a risk – however slight – of causing damage to unborn children.</p><p><strong><strong>30. Do not eat raw freshwater fish.</strong></strong></p><p>Far more parasites are present in freshwater fish than those residing in saltwater because the majority cannot handle the high salinity of the latter’s environment. In fact, certain breeds of tapeworms explicitly thrive in the muscles of some freshwater species. Because of this very high risk of infection, it is never safe to eat raw fish from freshwater habitats.</p><p><strong><strong>31. Never eat <em>fugu</em> from an unlicensed chef.</strong></strong></p><p>Gastrointestinal daredevils hoping to indulge in the controversial and highly dangerous blowfish <em>fugu</em> must never – under any circumstances – consume the creature from a chef without the license and ten years of training necessary to serve it as safely as possible. Unless diners somehow wish to nosh on neurotoxins, recklessness when it comes to <em>fugu</em> literally means the difference between life and death. There is a very good reason it is the only delicacy explicitly denied to the Emperor.</p><p><strong><strong>32. If offered a hot towel (<em>oshibori</em>), practice proper protocol.</strong></strong></p><p>Some sushi bars and restaurants proffer hot towels to patrons before or after a meal. Clean hands, perhaps lightly and subtly pat around the mouth, then fold the towel neatly before returning it to the waitron.</p><p><strong><strong>33. Chopsticks should be set down in the preferred manner when not in use.</strong></strong></p><p>There are generally a few different ways to put chopsticks down when going unused. Some may elect to set them on their small saucer for <em>shoyu</em>, though sometimes special chopstick rests are available as well. At some bars or restaurants, the waiter, waitress, or sushi chef will create lovely origami knots from the paper chopstick holders for use as a rest.<strong><br /><strong></strong></strong></p><p><strong><strong>34. Do not be afraid to ask for anything off-menu.</strong></strong></p><p>As with many restaurants, sushi establishments may very well have the ingredients on hand to create a multitude of dishes not explicitly on the menu. If curious, ask and see if the <em>itamae</em> enjoys slicing up anything special that he or she does not get a chance to make very often. This makes for an excellent method of learning more about Japanese cuisine as well as striking up a familiarity with the chef.</p><p><strong><strong><a href="http://en.wikipedia.org/wiki/File:Sake_barrels.jpg" style="color: rgb(0, 102, 204); text-decoration: none; "><img class="alignright size-thumbnail wp-image-102" title="sake_barrels" src="http://www.mritechnicianschools.org/wp-content/uploads/2010/01/sake_barrels-150x150.jpg" alt="sake_barrels" width="100" height="100" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; padding-top: 4px; padding-right: 4px; padding-bottom: 4px; padding-left: 4px; max-width: 100%; float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 2px; margin-left: 7px; display: inline; " /></a>35. Both hot and cold sake complement sashimi.</strong></strong></p><p>When ordering sake, diners have the option of enjoying it either hot or cold. Neither temperature particularly affects the flavor of the accompanying food in a positive or negative manner – it is purely a matter of preference. Those new to Japanese food ought to try both temperatures to figure out which they like more.</p><p><strong><strong>36. Never eat day-old sushi.</strong></strong></p><p>Many sushi bars and restaurants – even grocery stores – have take-out options. While it is okay to leave nigiri, maki, or other dishes in the refrigerator for a few hours, doing so does alter the flavor and freshness a bit. However, keeping it overnight severely compromises the overall quality and poses a much higher risk of food poisoning than eating it immediately.</p><p><strong><strong>37. Frozen sushi tastes as awful as it sounds.</strong></strong></p><p>As one should never eat sushi of questionable freshness, likewise it is inadvisable to eat frozen sushi. Although the freezing process remains far safer than refrigeration, doing so with sushi inherently damages the carefully orchestrated balance of flavors – rendering it a cold, watery, and almost tasteless shell of its former self.</p><p><strong><strong>38. If leery about raw fish, start off with cooked pieces.</strong></strong></p><p>Everyone has their comfort levels when it comes to food, and those eager enough to dive into trying raw fish without hesitation ought not be stopped. So long as they are practicing good judgment when it comes to quality and freshness, of course. However, diners with hesitations regarding the consumption of uncooked fish should start off sampling the myriad cooked sushi pieces available – or, alternately, a piece featuring vegetable or egg toppings. Many people do not realize this, but there is sushi out there to appeal to any palate, just as long as it does not mind the vinegared rice.</p><p><strong><strong>39. Feel free to slurp noodles.</strong></strong></p><p>Some diners may appreciate a side of soba or udon noodles to accompany their sushi meal. Slurping them is not considered taboo in Japanese etiquette protocol – in fact, it helpfully sucks in air to cool off the usually piping hot dishes. Soup, however, is generally enjoyed in a far quieter fashion.</p><p><strong><strong>40. Miso soup may be eaten without a spoon.</strong></strong></p><p>Occasionally, sushi bars and Japanese restaurants will serve their soups without a spoon. This may seem unfamiliar to American diners, but it is actually not a mistake on the part of the waitron. If handed a bowl of soup that lacks any sort of utensil, simply lift it up and drink it directly from the bowl. This is not considered an etiquette violation in Japan, nor will it in an explicitly Japanese environment.</p><p><strong><strong>41. Start off with familiar foods.</strong></strong></p><p>Another good rule of thumb for hesitant novices is to order sushi pieces with ingredients they already enjoy. Calimari fans could order squid (<em>ika</em>, which is served raw); people who enjoy shrimp would find interest in sweet shrimp (<em>ama ebi</em>, served raw) or regular shrimp (<em>ebi</em>, served cooked), and so on. This will help foster comfort with Japanese cuisine and pave the way for more adventurous dining.</p><p><strong><strong>42. Make a few trips to the sushi bar with a seasoned veteran.</strong></strong></p><p>Individuals interested in learning more about sushi should take advantage of any friends or acquaintances with knowledge of the food and etiquette protocol at Japanese restaurants. Considering how popular it has become due to its health benefits and overall pleasant, simple flavors, this should not be too difficult to do.</p><p><strong><strong>43. Learn to use chopsticks beforehand.</strong></strong></p><p>Every “Westerner” is understandably awkward with chopsticks the first few times they use them due to their unfamiliarity. But regular practice gradually makes it much easier to grasp food and eat it with chopsticks. Though most sushi bars and restaurants provide diners with the knives, forks, and spoons to which they are accustomed, some do not. Because of this, it is advantageous to learn how to use chopsticks prior to sampling Japanese food. A number of tutorials abound online, and those learning do not even need to purchase their own pair to take advantage of them – even pencils and pens may be used in place for practice.<strong><br /><strong></strong></strong></p><p><strong><strong>44. It is safe to eat most of the garnishes.</strong></strong></p><p>Unlike many restaurants, the garnishes at Japanese restaurants are perfectly fit for consumption. They frequently employ radishes (the red and the daikon varieties), shiso leaves, oranges, and other vegetables as edible aesthetic elements that offer a number of health benefits.</p><p><strong><strong>45. If making sushi at home – DO THE RESEARCH…</strong></strong></p><p>Making sushi at home is an excellent way to eat healthy on a tighter budget. However, anyone wishing to bring raw fish into the equation ought not embark upon this undertaking without extensive and thorough research on how to pick the freshest, safest specimens for consumption. Not taking advantage of the books and websites with valuable advice on the equipment and ingredients necessary for homemade sushi could very well compromise a diner’s health and safety.</p><p><strong><strong>46. …and be sure to set aside a few hours.</strong></strong></p><p>Part of what drives up the cost of sushi is the intensive labor involved in its creation. The rice especially takes at least one hour to make properly. When making sushi at home, it is always best to do so on a day without a time crunch to account for this.</p><p><strong><strong>47. Order pieces of nigiri in pairs.</strong></strong></p><p>The tradition of serving sushi two at once comes from a time when diners would have to cut their pieces in half to eat them without choking. Beyond that, ordering one piece of nigiri or ordering four of something have unfortunate etymologies attached to them in Japanese. It is generally recommended to order in pairs to avoid awkwardness.</p><p><strong><strong>48. Try and become familiar with the terminology beforehand.</strong></strong></p><p>Most menus at sushi bars offer up explanations of what word translates to what particular topping or filling. However, it is advisable to try and learn the difference between dishes that have no direct translation, such as nigiri and maki. This will help save time and migraines when it comes to finally ordering those first pieces of sushi.</p><p><strong><strong>49. Be sure to read reviews of restaurants.</strong></strong></p><p>As raw fish does pose a health risk, it is integral that novices know exactly where to patronize in order to avoid any potential hazards. Scout online at websites that allow customer reviews or peruse the local newspapers to see what the professional food critics have to say. This should offer up a clear idea about where to try and where to ignore.</p><p><strong><strong>50. The only steadfast rule is practice common courtesy and politeness.</strong></strong></p><p>In the end, though, just about the only thing that truly matters in the sushi experience is whether or not patrons treat themselves and everyone around them with respect and courtesy. Being awkward with chopsticks or using too much soy sauce or flubbing pronunciations are window dressing, really – it will not carry any truly inescapable or demonizing stigmas. Relaxing, being polite, being nice, and having a great time is truly the spirit of eating sushi and eating it well.</p></ol><p style="text-align: justify; ">Taking all of these tips and tricks into consideration will hopefully help maximize the sushi, sushi bar, and Japanese restaurant experience. In doing so, one can appreciate the true art that goes into every healthy piece – even if it does not ultimately prove a gustatory fit – and the ancient culture from which it came.</p></div></span></div>The Food Monsterhttp://www.blogger.com/profile/03986804048322105921noreply@blogger.com0tag:blogger.com,1999:blog-2923751211093817161.post-77676095493909428282010-01-07T06:37:00.000-08:002010-01-07T06:50:04.351-08:00BBQ from RambleWriterCheck out this <a href="http://ramblewriter.com/ramblings/?p=276">short video</a> on some Tennessee BBQ. Pig on Beale, A & R, and the highly rated Rendevous, as reviewed by the <a href="http://ramblewriter.com/">Ramble Writers</a>.<div><br /><object width="400" height="230"><param name="allowfullscreen" value="true"><param name="allowscriptaccess" value="always"><param name="movie" value="http://vimeo.com/moogaloop.swf?clip_id=4068594&server=vimeo.com&show_title=1&show_byline=1&show_portrait=0&color=&fullscreen=1"><embed src="http://vimeo.com/moogaloop.swf?clip_id=4068594&server=vimeo.com&show_title=1&show_byline=1&show_portrait=0&color=&fullscreen=1" type="application/x-shockwave-flash" allowfullscreen="true" allowscriptaccess="always" width="400" height="230"></embed></object><p><a href="http://vimeo.com/4068594">Rambling in Memphis, Tennessee</a> from <a href="http://vimeo.com/user1462684">Rochelle Woodward</a> on <a href="http://vimeo.com/">Vimeo</a>.</p><br /></div>The Food Monsterhttp://www.blogger.com/profile/03986804048322105921noreply@blogger.com0tag:blogger.com,1999:blog-2923751211093817161.post-87207612465691889652009-12-29T12:26:00.001-08:002009-12-29T12:28:36.685-08:00Christmas GiftsOk, so I admit it, I'm a terrible blogger. I did however, get lots of goodies in a foodie filled Christmas gift exchange. Lauren's parents decided to upgrade our pots and pans with the signature edition from Paula Dean, robin's egg with copper accents. I've only made a turkey tacos and a fried egg in them, but so far, fantastic. From her brother I received the long-awaited Sushi set with plates and soy sauce saucers, new chopsticks for four and a spice grinder with 3 storage cases. While these might not help me blog more, I will sure enjoy cooking food more.<div><br /></div><div>Happy Holidays from the Food Monster</div>The Food Monsterhttp://www.blogger.com/profile/03986804048322105921noreply@blogger.com0tag:blogger.com,1999:blog-2923751211093817161.post-55658903520043109962009-11-16T18:50:00.000-08:002009-11-16T18:54:54.298-08:00Moving again...I see I haven't made a post in a long while. Not since back in early July. It's now November. The past couple of months have brought me to Wilmington, NC as I took a job as a retail store manager. This has left me with little time to go out to eat at delicious places. However, Lauren has kept me fed well, although I don't have any pictures, I'm not going hungry. <div><br /></div><div>I've also been slack about keeping up with Nick and Rochelle as they ramble along at www.ramblewriter.com Hopefully, soon you will able to read all about their food posts here at the Food Monster. Stay tuned...<span class="Apple-tab-span" style="white-space:pre"> </span></div>The Food Monsterhttp://www.blogger.com/profile/03986804048322105921noreply@blogger.com1tag:blogger.com,1999:blog-2923751211093817161.post-476478713977481692009-07-08T19:22:00.000-07:002009-08-05T13:06:23.661-07:00The Angus Barn<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_4ft1HFmDCDpazm1BRk1t5rS6b6_eH34EEetOem4N0uXy98bG7EEfdPcFukPvH-BUqN-70Mm7hS9GP_7q3E-2YV4zaMnFsugh8T40uyD0G8ngvXJGXvzreA9O_I1Zv5KdbOZ8aCdEmQM/s1600-h/Barn.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 203px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_4ft1HFmDCDpazm1BRk1t5rS6b6_eH34EEetOem4N0uXy98bG7EEfdPcFukPvH-BUqN-70Mm7hS9GP_7q3E-2YV4zaMnFsugh8T40uyD0G8ngvXJGXvzreA9O_I1Zv5KdbOZ8aCdEmQM/s320/Barn.jpg" alt="" id="BLOGGER_PHOTO_ID_5366569538365557874" border="0" /></a>My girlfriend did some cool things at work and was rewarded with a Gift Certificate for <a href="http://angusbarn.com/index.htm">The Angus Barn</a>. I promised to foot the rest of the bill and off we went.<br /><br />For those of you not from the Raleigh area, this is the place to go for a steak. It may cost an arm and a leg, but i can guarantee you, that it will be delicious. I got my reservation in a week or so in advance. We arrived and were greeted by a hostess who sent us down to a second host/manager in front of another computer who promptly showed us to our table. There we were greeted by Doug, our friendly and knowledgeable Server (and certified Sommelier).<br /><br />You are allowed to bring in your own wine, for a small corking fee, and we did just that. Doug properly introduced us to our first glass of wine, as well as the hors d'oeuvres on the table. Two cheese spreads, one of Cheddar/Bleu and a Sharp Cheddar, along with homemade crackers, and let's not forget the relish plate complete with jumbo stuffed olives and pickles. I heard this place was expensive, but this whole spread was free, I couldn't believe it, free.<br /><br />I could have just finished up there, paid for the check and left, but Lauren insisted we order some food. A Shrimp Cocktail later and I was warming up to the idea of the main course myself.<br />She decided on the 7 oz. Bacon Wrapped Filet Mignon ($32) and I got the 13 oz. Ribeye ($34) with Roquefort Cheese and Balsamic Glaze topping ($4). They each came with a salad and a side. She grabbed up the Spinach salad with warm Poppyseed Dressing while I got the wedge, "for the Bleu Cheese lovers in the group", which contains (Bleu I think) cheese crumbles well as a chunky Bleu Cheese dressing. I simply loved it, that is until I tasted her Spinach salad. Then I wondered why I didn't order one myself. The warm poppyseed dressing was one of the top 3 dressings I have ever had. Boy am I glad I got to finish off the other half of her salad.<br /><br />The steaks came, perfectly cooked, Medium Well for Lauren (hates blood in her food), and Medium Rare for myself. We both got the loaded baked potato, which Doug personally stuffed full of Cheese Bacon and Sour Cream, table-side. The Ribeye was great, but I guess I like Filet better and wished I had ordered the 10oz. instead. I would like to note, I was able to enjoy this meal again the next day for lunch, when I was glad I got the hefty Ribeye. Also, at dinner the Roquefort Cheese was a little overpowering, although a tasty delight the next day. The next time I will get it "Oscar", with Asparagus, Crab and Hollandaise, that can't possibly disappoint. Lauren was thrilled with her Steak and we were off to dessert. Oh no!, I almost forgot the bread. An abundance of Texas Toast soaked in butter made its way to our table, during our Steak, err main course, and was another treat the next day when I crisped it up in a frying pan.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS4ezUmA3XTRw_AscHWF2Q-q1vQiVHMUqRf9_ACpOcB_4iX9I-A0xJ94mEymjBQgIRJKUtc_k5flnLOyhr65izRVHy3DahRhkQIKg8UhF7lMsQ1Pc1tVhgj8Pz91WMy5Joz0pxfKU4hEQ/s1600-h/menu_dessert.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 141px; height: 107px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS4ezUmA3XTRw_AscHWF2Q-q1vQiVHMUqRf9_ACpOcB_4iX9I-A0xJ94mEymjBQgIRJKUtc_k5flnLOyhr65izRVHy3DahRhkQIKg8UhF7lMsQ1Pc1tVhgj8Pz91WMy5Joz0pxfKU4hEQ/s320/menu_dessert.jpg" alt="" id="BLOGGER_PHOTO_ID_5366571019539060802" border="0" /></a>Doug presented an enormous array of delights, from the Gran Marnier Parfait, to the Sawdust Pie, they all looked like I should take them home with me. We decided on a piece of the Chocolate Chess Pie and Blackberry Cobbler with Vanilla Ice Cream. However, at the slightest mention of my love for Cinnamon Ice Cream, Doug made sure to include a small scoop on the side when the desserts made it to the table. Perfect, full, but a perfect ending to a lovely night. Afterward, we were personally escorted on a tour of the Barn, the kitchen, wine cellars (complete with their own kitchens and dining rooms) and upstairs Wild Turkey Bar & Lounge. Hopefully, it won't be as long until we can get back for another Filet. Got something to celebrate? take it to The Angus Barn.<br /><br />The Angus Barn<br />9401 Glenwood Avenue<br /> (Highway 70 at Aviation Parkway)<br /> Raleigh, North Carolina 27617<br />TEL 919-781-2444<br /><br />M- F 5:30 - 10:30 PM<br />Sat - 5 - 10:30 PM<br />Sun - 5 - 10PM<br /><br />Wild Turkey Lounge<br />M - F 4:30 - 11PM<br />Sat - 4- 11PM<br />Sun - 4- 10PMThe Food Monsterhttp://www.blogger.com/profile/03986804048322105921noreply@blogger.com5tag:blogger.com,1999:blog-2923751211093817161.post-59274870453892300362009-06-10T13:56:00.001-07:002009-06-10T13:57:03.124-07:00Ramble Writer, quick video of BrooklynHere is another post from Ramble Writer. A short video shot in Brooklyn.<br /><br />Enjoy,<br /><br />-The Food Monster<br /><br /><object width="400" height="230"><param name="allowfullscreen" value="true"><param name="allowscriptaccess" value="always"><param name="movie" value="http://vimeo.com/moogaloop.swf?clip_id=3792204&server=vimeo.com&show_title=1&show_byline=1&show_portrait=0&color=&fullscreen=1"><embed src="http://vimeo.com/moogaloop.swf?clip_id=3792204&server=vimeo.com&show_title=1&show_byline=1&show_portrait=0&color=&fullscreen=1" type="application/x-shockwave-flash" allowfullscreen="true" allowscriptaccess="always" width="400" height="230"></embed></object><p><a href="http://vimeo.com/3792204">Welcome to Brooklyn</a> from <a href="http://vimeo.com/user1462684">Rochelle Woodward</a> on <a href="http://vimeo.com/">Vimeo</a>.</p>The Food Monsterhttp://www.blogger.com/profile/03986804048322105921noreply@blogger.com0tag:blogger.com,1999:blog-2923751211093817161.post-32446927132914505402009-05-06T14:19:00.001-07:002009-05-06T14:20:56.429-07:00Free Kentucky Fried CrueltyI happened upon <a href="http://www.kentuckyfriedcruelty.com/w-whykfc.asp">this link</a> to a site that helps shed some light on Yo Soy!'s comments to the previous post regarding KFC's animal practices.<br /><br />Again, I strongly encourage you, if you go to KFC, only go for the free food, and even then, only eat the biscuit. Some of the things they are doing remind me of The Jungle.<br /><br />Read more <a href="http://www.kentuckyfriedcruelty.com/w-whykfc.asp">here</a>...The Food Monsterhttp://www.blogger.com/profile/03986804048322105921noreply@blogger.com0tag:blogger.com,1999:blog-2923751211093817161.post-60154945594160688362009-05-06T12:29:00.001-07:002009-05-06T12:31:05.045-07:00Free Kentucky Grilled Chicken from KFCFree Chicken at KFC. They have a great marketing strategy to get people to try their new Grilled Chicken. Go on the oprah show, and give it away. Thanks to my mom and Joe for sending me the links.<br /><a href="http://www.oprah.com/article/oprahshow/20090430-tows-kfc-coupon-download">Free Chicken as seen on Oprah!</a><br />But you have to download it by tonight, limit 4 per ip address.<br /><br />Enjoy!!!The Food Monsterhttp://www.blogger.com/profile/03986804048322105921noreply@blogger.com2tag:blogger.com,1999:blog-2923751211093817161.post-50500860472658173072009-05-04T06:21:00.000-07:002009-05-04T06:32:49.244-07:00Guest Blogger: Ramble Writer, ViriginaContinuing on the trip, Nick and Rochelle of <a href="http://ramblewriter.com/ramblings">RambleWriter.com</a> headed north through Virginia. Here is their <a href="http://ramblewriter.com/ramblings/?p=236">post</a> on Charlottesville, Virginia and surrounding areas. Enjoy.<br /><br />-The Food Monster<br /><br />****************<br /><h2 class="entry-title"><a href="http://ramblewriter.com/ramblings/?p=236" title="Permalink to Charlottesville, Virginia, and Surrounding Areas" rel="bookmark">Charlottesville, Virginia, and Surrounding Areas</a></h2> <p style="text-align: center;"><a href="http://ramblewriter.com/ramblings/wp-content/uploads/2009/03/img_0896.jpg"><img class="alignnone size-medium wp-image-237" title="img_0896" src="http://ramblewriter.com/ramblings/wp-content/uploads/2009/03/img_0896-300x168.jpg" alt="" width="202" height="113" /></a> <a href="http://ramblewriter.com/ramblings/wp-content/uploads/2009/03/img_0898.jpg"><img class="alignnone size-medium wp-image-239" title="img_0898" src="http://ramblewriter.com/ramblings/wp-content/uploads/2009/03/img_0898-300x168.jpg" alt="" width="202" height="114" /></a></p> <p>On our way to Charlottesville, from Abingdon, we stopped at <strong>Rockbridge Vineyard</strong>, which is a little over an hour outside of Charlottesville. We tried a variety of wines in their tasting room, which is free to the public. I especially appreciated this wine tasting because most of the wines were dry. In fact, nine of the 11 wines that Rockbridge currently offers are dry. I am acquiring a larger palate for dry wines, and have grown to enjoy a full-bodied, dry red to accompany a meal. We bought the <strong>Tuscarora Red</strong>, which is only $10. The Tuscarora Red compliments a wide range of meals, especially Mediterranean food. It offers berry flavors and is medium-bodied.</p> <p>I recommend that you stop at Rockbridge for a wine tasting, buy a bottle or two, and walk around the vineyard. The farm and vineyard are on a renovated 1800’s dairy, and the view of the rolling hills is beautiful.</p> <p><strong>Rockbridge Vineyard <span style="color: rgb(255, 153, 0);">|</span> <a href="http://www.rockbridgevineyard.com/" target="_blank">www.rockbridgevineyard.com</a><br />35 Hill View Lane, Raphine, Virginia </strong><strong><span style="color: rgb(255, 153, 0);">|</span></strong><strong> 1-888-511-WINE</strong></p> <p><strong>A NOTE ON VIRGINIA WINE:</strong><br />I had no idea that Virginia was not only a beautiful state to drive through, but has over 140 wineries. Thomas Jefferson even attempted to grow European grapes at Monticello from 1774 to 1816, but it wasn’t until the 1970’s did Virginian winemakers succeed with grape variety experimentation.</p> <p>For information about Virginia wine and wine trails, visit <a href="http://www.virginiawine.org/" target="_blank"><strong>www.virginiawine.org</strong></a>.<br /><span style="color: rgb(255, 153, 0);">……………………………………………………………………………………………….</span><a href="http://ramblewriter.com/ramblings/wp-content/uploads/2009/03/charlottesvillemap.jpg"><img class="alignleft alignnone size-medium wp-image-240" style="float: left;" title="charlottesvillemap" src="http://ramblewriter.com/ramblings/wp-content/uploads/2009/03/charlottesvillemap-300x230.jpg" alt="" width="300" height="230" /></a><br /><a href="http://ramblewriter.com/ramblings/wp-content/uploads/2008/09/space.jpg"><img class="alignleft size-medium wp-image-39" title="space" src="http://ramblewriter.com/ramblings/wp-content/uploads/2008/09/space.jpg" alt="" width="12" height="243" /></a> When in Charlottesville, it is helpful to be acquainted with the town’s “districts”: the Downtown Mall, The Corner, Belmont, & The University of Virginia campus.</p> <p>Here are a few stops we made while rambling through Charlottesville:</p> <p><strong>Blue Mountain Brewery and Hop Farm<a href="http://www.bluemountainbrewery.com/" target="_blank"><br />www.bluemountainbrewery.com</a><br />9519 Critzers Shop Road, Afton, Virigina<br /></strong><strong>540-456-8020</strong></p> <p>If you haven’t noticed by now, Nick and I love to drink. Not just to drink, but to drink great beer, wines, and liquors of different varieties and from interesting places. Fortunately, our host in Charlottesville, Sean, had the foresight to take us to <strong>Blue Mountain Brewery and Hop Farm</strong>, located in Afton, Virginia (about 20 minutes outside of Charlottesville).</p> <p><a href="http://ramblewriter.com/ramblings/wp-content/uploads/2009/03/img_0914.jpg"><img class="alignleft alignnone size-medium wp-image-242" style="float: left;" title="img_0914" src="http://ramblewriter.com/ramblings/wp-content/uploads/2009/03/img_0914-300x168.jpg" alt="" width="300" height="168" /></a><a href="http://ramblewriter.com/ramblings/wp-content/uploads/2008/09/space.jpg"><img class="alignleft size-medium wp-image-39" title="space" src="http://ramblewriter.com/ramblings/wp-content/uploads/2008/09/space.jpg" alt="" width="9" height="176" /></a></p> <p>We each ordered the Sampler, Blue Mountain’s flight of all 6 drafts for $5. We all were not enthusiastic about the lighter beers in the flight, but the darker beers offered a few unique twists. I enjoyed the experience of Blue Mountain Brewery, which offers a view of the farm and a pleasant atmosphere, but I was a bit disappointed with the beer.</p> <p>Of the flight, my favorite was #6, the Bourbon Barrel Aged Stout. I don’t think I would particularly enjoy a full pint of this beer (due to it’s sweet and strong flavor), but I do appreciate it’s taste. “It smacked me upside the head,” Sean said. This beer is aged in oak bourbon barrels from the Wild Turkey distillery in Kentucky, which explains my reaction to the initial sip. I immediately thought, “This tastes like liquor,” but I could not pinpoint the specific liquor. I liked the unique taste of this beer - what a great idea to utilize the flavors trapped in the oak barrels!</p> <p><a href="http://ramblewriter.com/ramblings/wp-content/uploads/2009/03/img_0910.jpg"><img class="alignright size-medium wp-image-241" title="img_0910" src="http://ramblewriter.com/ramblings/wp-content/uploads/2009/03/img_0910-300x168.jpg" alt="" width="217" height="121" /></a><strong><a href="http://www.paracoffee.com/" target="_blank">Para Coffee</a> </strong><strong><span style="color: rgb(255, 153, 0);">|</span> in The Corner</strong><br />A colorful little coffee shop that offers decent espresso (which is hard to find), and friendly baristas behind the counter. I recommend getting the bran-raisin muffin, which is the best I have had in quite a while (great muffin top, moist inside, and filled with carrot and raisins!). Serves <a href="http://www.shenandoahjoe.com/" target="_blank"><strong>Shenandoah Joe</strong></a> coffee and has free wi-fi.</p> <p><strong><a href="http://millersdowntown.org/" target="_blank">Miller’s</a> </strong><strong><span style="color: rgb(255, 153, 0);">|</span></strong><strong> in the downtown Mall</strong><br />Stop by Miller’s to people-watch outside while sipping on a $2 PBR draft.</p> <p><a href="http://ramblewriter.com/ramblings/wp-content/uploads/2009/03/img_0920.jpg"><img class="alignnone size-medium wp-image-243" title="img_0920" src="http://ramblewriter.com/ramblings/wp-content/uploads/2009/03/img_0920-300x168.jpg" alt="" width="166" height="92" /></a> <a href="http://ramblewriter.com/ramblings/wp-content/uploads/2009/03/img_0921.jpg"><img class="alignnone size-medium wp-image-244" title="img_0921" src="http://ramblewriter.com/ramblings/wp-content/uploads/2009/03/img_0921-300x168.jpg" alt="" width="165" height="92" /></a> <a href="http://ramblewriter.com/ramblings/wp-content/uploads/2009/03/img_0923.jpg"><img class="alignnone size-medium wp-image-245" title="img_0923" src="http://ramblewriter.com/ramblings/wp-content/uploads/2009/03/img_0923-300x168.jpg" alt="" width="164" height="91" /></a></p> <p><strong><a href="http://www.beerrun.com/" target="_blank">Beer Run</a> </strong><strong><span style="color: rgb(255, 153, 0);">|</span></strong><strong> Belmont</strong> (above)<br />Since Beer Run lacks the yuppies and undergrads of typical Charlottesville bar clientele, this is Sean’s favorite bar. Beer Run is the best of many worlds; it is a beer store, a coffee shop, a restaurant, and a bar. The beer store has so many different beers that you are sure to find something new, and the bar is a great hang out spot. I especially liked our bartender, who poured me a Guiness with a giant D in the head to represent Durham.</p> <p><strong><a href="http://www.southstreetbrew.com/" target="_blank">South Street Brewery</a> </strong><strong><span style="color: rgb(255, 153, 0);">|</span></strong><strong> downtown<br /></strong>South Street is a bit more upscale, with a selection of microbrews to accompany their meals.</p> <p><span style="color: rgb(255, 153, 0);">……………………………………………………………………………………………….</span></p> <p><strong>SEAN’S PICKS FOR CHARLOTTESVILLE</strong><br />Since Sean has lived in Charlottesville for a few years now and I trust his judgment, I took note of his top picks for Charlottesville that we were unable to see:</p> <p>The best area to hang around is <strong>Belmont</strong>, which is about a mile from downtown. Stop in at <a href="http://www.latazacoffeehouse.com/" target="_blank"><strong>La Taza</strong></a> for coffee, go to <a href="http://www.mastapas.com/" target="_blank"><strong>Mas</strong></a> for tapas or<strong> <a href="http://www.belriocharlottesville.com/" target="_blank">Bel Rio</a></strong> for American fare. Afterward, grab a drink at <a href="http://www.thelocal-cville.com/" target="_blank"><strong>The Local</strong></a>. “If I am going to put my nice shirt on,” Sean said, “I go to <a href="http://www.ten-sushi.com/" target="_blank"><strong>Ten</strong></a>.” Ten is a posh sushi restaurant which just happens to a favorite of Dave Matthews, a UVA alum.</p>The Food Monsterhttp://www.blogger.com/profile/03986804048322105921noreply@blogger.com1tag:blogger.com,1999:blog-2923751211093817161.post-58137340259466617742009-05-03T06:10:00.000-07:002009-05-03T06:18:44.138-07:00Guest Blogger: Ramble Writer, Back in AshevilleFinally, another Ramble Writer post. They are finding gem after gem, and I haven't been able to keep up with their posts. They are well past Texas and I've only left Pisgah, North Carolina. Here is their last stop in NC, back to Asheville, where they list off a whole lot of great places. Definitely, a post to read before you visit the land of the skies.<br /><br />Follow all of their travels in real time at <a href="http://ramblewriter.com">www.RambleWriter.com</a><br /><a href="http://ramblewriter.com/ramblings/?p=216">Discoveries in Asheville</a> is the original post.<br /><br />-The Food Monster<br /><br />**********************<br /><h2 class="entry-title"><a href="http://ramblewriter.com/ramblings/?p=216" title="Permalink to Discoveries in Asheville, North Carolina" rel="bookmark">Discoveries in Asheville, North Carolina</a></h2> <p>Asheville is a wonderful city. It is laid back, is full of great restaurants, has a creative flair, and offers picturesque mountain views. I enjoy simply walking around downtown Asheville, and over the past week Nick and I have visited quite a few restaurants and shops. Below is a quick list of every place<strong></strong> - click on a business name to visit their website.</p> <p><a href="http://ramblewriter.com/ramblings/wp-content/uploads/2009/03/img_0833.jpg"><img class="alignright alignnone size-medium wp-image-221" style="float: right;" title="img_0833" src="http://ramblewriter.com/ramblings/wp-content/uploads/2009/03/img_0833-300x168.jpg" alt="" width="183" height="102" /></a><strong><a href="http://www.jackofthewood.com/" target="_blank">Jack of the Wood</a> ::</strong> <strong>95 Patton Avenue</strong><br />Their Green Man microbrews hit the spot, there is live music playing every week, and bar food to fill your belly. The bar is smoke-free, by the way, which is a bonus in my book.</p> <p><strong><a href="http://www.zambratapas.com/" target="_blank">Zambra Spanish Wine and Tapas</a> :: 85 W Walnut Street<br /></strong>This restaurant is a bit pricier than our trip budget allows, but fortunately Matt, a friend who happens to work at Zambra, took us out. I was excited to have a tasting of various menu items. We sat in the back, where luscious pillows cushioned us as we laid back while enjoying our meal.<strong> </strong>It was great. I do remember coming to Zambra years ago with my family. The night we visited, belly dancers danced throughout the restaurant. If you visit Asheville, make sure to stop in for at least a couple tapas and a drink.<strong><br /></strong></p> <p><strong><a href="http://www.12bones.com/" target="_blank">12 Bones Smokehouse</a> :: 5 Riverside Drive</strong><br />If you visit Asheville, at least three or four people will tell you that 12 Bones needs to be a stop on your trip. Nick and I split a barbecue plate with cornbread, collard greens, baked beans, and cole slaw. I love the atmosphere - sit down to a picnic table of your choice (each with it’s own napkin dispenser), and chow down on your meal, which is served on a round aluminum tray.</p> <p><a href="http://ramblewriter.com/ramblings/wp-content/uploads/2009/03/img_0818.jpg"><img class="alignright size-medium wp-image-219" title="img_0818" src="http://ramblewriter.com/ramblings/wp-content/uploads/2009/03/img_0818-300x168.jpg" alt="" width="300" height="168" /></a><strong><br /></strong></p><p><a href="http://maps.google.com/maps?oe=utf-8&rls=org.mozilla:en-US:official&client=firefox-a&um=1&ie=UTF-8&q=one+love+jamaican+restaurant+asheville&fb=1&split=1&gl=us&view=text&latlng=12453784902972410138"><strong>One Love II Jamaican Restaurant :: 42 S Market Street</strong></a><br />Great Jamaican food. Nick and I split the jerk chicken large plate (around $11) accompanied with collard greens, rice, and cornbread. I was too chicken to try the oxtail stew, but the option is there, along with curried goat.</p> <p><strong><a href="http://www.yelp.com/biz/the-noodle-shop-asheville">The Noodle Shop</a> ::</strong> <strong>3 SW Pack Square</strong><br />It was so cold at the beginning of the week, and a steaming hot noodle bowl was exactly what I needed. Nick and I split a bowl of noodles (around $6.50), and it was served split for us. The meal was wonderful.</p> <p><strong><a href="http://www.earlygirleatery.com/" target="_blank">Early Girl Eatery</a> ::</strong> <strong>8 Wall Street</strong><br />This is a well-known restaurant famous for it’s brunch. Early Girl Eatery serves local meats and other eats, offering a homey ambiance perfect for a weekend meal. I have heard that <strong><a href="http://www.sunnypointcafe.com/" target="_blank">Sunny Point Cafe</a></strong> is even better than Early Girl Eatery, so I plan to scope out the competition for breakfast. Check out the comments for my verdict.<br /><span style="color: rgb(255, 153, 0);"><strong>. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .</strong></span></p> <p><strong><a href="http://www.pisgahbrewing.com/" target="_blank">Pisgah Brewing Company</a> :: 150 Eastside Drive, </strong>Black Mountain, NC<br />Check out Nick’s post: <a href="http://ramblewriter.com/ramblings/?p=203" target="_blank"><strong>Pisgah Brewing Co. Brewery, Black Mountain N.C.</strong></a> He gives this beer rave reviews!</p> <p><strong><a href="http://maps.google.com/maps?hl=en&safe=off&client=firefox-a&rls=org.mozilla:en-US:official&hs=iDH&um=1&ie=UTF-8&q=thirsty+monk+asheville&fb=1&split=1&gl=us&view=text&latlng=18442413968973346163">The Thirsty Monk</a> ::</strong> <strong>92 Patton Avenue</strong><br />The Thirsty Monk offers a great selection of Belgian (and other) beers on tap. I especially appreciated their menu. Its detailed beer descriptions helped me in my decision, and the half-pint option for each beer are convenient for us light-weight customers! Get the spicy nuts to share to accompany your beer. And for you mommies and daddies, head to The Thirsty Monk on Tuesdays, 4pm-7pm, for Babies ‘n’ Beer night. It may sound like an odd combination, but I think it is a great idea.<br /><span style="color: rgb(255, 153, 0);"><strong>. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .</strong></span></p> <p><strong><a href="http://www.chocolatefetish.com/" target="_blank">Chocolate Fetish</a> ::</strong> <strong>36 Haywood St</strong><br />Need I say more? Ok, I will then - dark chocolate covered caramels (and I’m talking about a chewy caramel… not some liquid excuse for caramel).</p> <p><strong><a href="http://www.frenchbroadchocolates.com/" target="_blank">French Broad Chocolate Lounge</a> ::</strong> <strong>10 South Lexington Avenue</strong><br />I hung out at FB Chocolate for a few hours this week, sipping on my lavender and honey “Liquid Truffle” while using their free wi-fi. For those of you who have had European hot chocolate, this is what to expect at FB Chocolate - thick and rich (yet with a few flavor twists).<br /><span style="color: rgb(255, 153, 0);"><strong>. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .</strong></span></p> <p><a href="http://ramblewriter.com/ramblings/wp-content/uploads/2009/03/img_0815.jpg"><img class="alignright size-medium wp-image-217" title="img_0815" src="http://ramblewriter.com/ramblings/wp-content/uploads/2009/03/img_0815-300x168.jpg" alt="" width="161" height="90" /></a><strong><a href="http://www.frugalbackpacker.com/" target="_blank"><br /></a></strong></p><p><strong><a href="http://www.frugalbackpacker.com/" target="_blank">Frugal Backpacker</a> ::</strong> <strong>2621 Hendersonville Rd</strong><br />After walking in a snowy city, I started to realize that my cold toes needed wool socks. So we headed to the Frugal Backpacker. The Frugal Backpacker offers outdoor gear at discounted prices - don’t expect SUPER discounts (I think I am an even more frugal backpacker), but you will definitely save a little extra cash.</p> <p><strong><a href="http://www.curtiswrightoutfitters.com/" target="_blank">Curtis Wright Outfitters</a> :: 5 All Souls Crescent</strong><br />Nick bought these awesome gloves at Curtis Wright Outfitters in Biltmore Village. Its a fly shop (or you could even call it a boutique), but also carries useful items for a trip such as ours. Nick’s gloves, made by Choti, are mittens that fold over to allow you to use your fingers. Not only are your fingers available, but the thumb piece is foldable as well. AND… they’re windproof.</p> <p><a href="http://ramblewriter.com/ramblings/wp-content/uploads/2009/03/img_0837.jpg"><img class="alignright size-medium wp-image-222" title="img_0837" src="http://ramblewriter.com/ramblings/wp-content/uploads/2009/03/img_0837-300x168.jpg" alt="" width="278" height="154" /></a><strong><a href="https://www.threedog.com/Default.aspx" target="_blank"><br /></a></strong></p><p><strong><a href="https://www.threedog.com/Default.aspx" target="_blank">Three Dog Bakery</a> ::</strong> <strong>21 Battery Park</strong><br />I just browsed this store, but I couldn’t resist writing about it. Look at these “pastries” - these are dog treats! The “chocolate” you see is carob, and they are all sugar free.</p> <p><strong><a href="http://maps.google.com/maps?f=q&source=s_q&view=text&hl=en&gl=us&q=amazing+savings+black+mountain&ie=UTF8&sll=35.569042,-82.302823&sspn=0.107092,0.126463&latlng=35606537,-82355516,2454242789320624908&ei=Wpn9SeruEI_aNf_2ucUE&cd=1">Amazing Savings</a> ::</strong> <strong>3018 Us 70 Hwy, Black Mountain, NC </strong><br />It’s amaaaaazzzing! A great place to stock up on discounted health-food, but make sure to check the expiration dates before making your purchases. Nick and I plan to buy some staple items here before leaving Asheville.</p>The Food Monsterhttp://www.blogger.com/profile/03986804048322105921noreply@blogger.com1