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    August 16th, 2011jelloDrinks, Food, Lincoln, Restaurants

    Grabbed lunch with Mindy the other day at the tiny Mexi joint on the SE of 27th and O – back where that small used car lot used to be?  Really tasty, food priced cheap – especially for the servings sizes! – huge bottled sodas a little spendy, though.  Chips before meal were good, and served with a basic salsa, a salsa verde and some refrieds – first time I’ve seen that at a restaurant.

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    February 20th, 2011jelloFood, Recipes, Restaurants

    As with several other, formerly inexpensive (honestly, downright CHEAP) and aesthetically unappealing fish varieties, there’s some current thought being given to how to market Asian (silver and bighead, specifically) carp as desirable – and palatable.  The primary goal is to get them on the hook as a trendy food fish, and get them the heck out of U.S. waterways, where they’ve become invasive and noxious.

    And lest you think it’s just a mere annoyance, consider that the new Attorney General of Michigan has named it his Number One priority.  With a $7 billion sport fishing industry on the line, it’s no wonder.  Or imagine being Marcy Poplett, idling on the river on her jet ski to look at the fall colors, and waking up minutes later, bleeding and floating face down after being hit in the face by a leaping silver carp.

    So getting them from the water to the plate in order to make a dent in the population (which has no natural predators in the areas it’s invading) seems like a wise plan, in conjunction with all other efforts.  I mean, Americans may argue endlessly over whether to spend public funding on the control, but if you can make it taste good – heck yeah…we’ll eat it to extinction, right?

    Foss's Crisp Paupiette of Asian Carp in Barolo Sauce

    The first step toward getting chow-hounds on board is going to have to be new name – we all know what the word “carp” brings to mind, in terms of a gustatory experience – muddy, bottom-feeding, boney, and better left to catch-and-release programs.  Branding Strategy Insider found these previous attempts at new nomenclature, which met with varying degrees of success:

    I got a big kick out of the break-down on Chow:  ”A Chicago restaurant tried Shanghai Bass (sounds like a sex act, let’s be honest), Kentuckians called it Kentucky Tuna (also sort of sounds … well, I don’t know, I just know I don’t want to eat “Kentucky Tuna”), and in Louisiana, wildlife officials came up with Silverfin, which is just two precious consonants away from being “Silverfish,” something you never, ever want to look at, let alone put in your mouth.”

    But Bob on Idea Peep Show (Fast Horse Marketing blawg) came up with what may be the most viable alternative – Cyprinia, a riff on the scientific name.

    Pretty brilliant, and he’s got a logo ready to boot!  We’re such interesting creatures, we humans, that we place so much stock in what something is called, rather than evaluating it for its inherent properties.  No wonder people actually get paid to tell us what to buy.

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    August 18th, 2010BasilDrinks, Food, Restaurants

    I travel a lot. I eat a lot of burgers.

    One thing I’ve noticed lately is a trend toward quality, freshness and health. That’s a good thing. I’m in favor of it. Most of my favorite places never freeze their beef. They hand cut fries daily. Some prize local beef and organic meat. I like it. One trend I find somewhat amusing is the advertising of Angus beef. I’ve seen a lot of chains advertising 100% Angus beef burgers. Both of my grandfathers raised Black Angus beef. It goes way back in my family. It’s the most popular beef breed in the United States. So if a place is offering burgers, chances are they are Angus, and were before it was popular to advertise that point. I mean, what else would it be? Cat? Horse? Parenthetically, I’ll point out that my grandfather Floyd Jamison was also one of the first to introduce soy beans to the state of Iowa. But maybe that’s for another post…

    Whether I’m buying it at a burger store or making it at home, here is my ideal burger: wheat bun, beef, melted swiss cheese, BBQ sauce, and grill’t onions. I like the onions to be burnt. Black. Most places aren’t willing to burn onions, so I make do with what they give me. That’s it. All that other vegetation they love to put on burgers just gets in my way. When I want lettuce, tomatoes, cucumbers, etc. I just order a salad. One story about that: When I traveled with the Self Righteous Brothers we stopped at a truckstop in Northern Iowa. Allan Weber is a vegetarian, so he ordered the “veggie burger” off the menu. It was an all-beef burger with lots of vegetables piled on top of it. I guess there aren’t too many vegetarians in Northern Iowa. Finally, whose idea was it to start toasting buns? I realize most people must really like that, because it’s so popular. I’m not one of them. If I want to have a zillion little scrapes and cuts on the roof of my mouth I’ll eat a bowl of Cap’n Crunch. What I really hate are the ones that are so toasted that they break apart when you grip them and bite them. That is so irritating. I like a fresh, tender, flexible bun. A yielding bun. One that will move with my grip, and give me very little resistance. I like it to soak up the burger’s juices so they don’t end up on my shirt.

    Here then are my favorite burgers, kind of in order:

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    July 21st, 2010jelloDrinks, Food, Lincoln, Recipes, Restaurants

    Crackberry took much better pictures, I must admit.  Here are a few snaps when I couldn’t find the digi to shoot with…

    Regular cheeseburger w/ shrooms and split fries

    Berries sliced and macerated in balsamic, served over good 'ole Vanilla.

    Couple of beautiful little butter-frieds.

    Awwww...my food loves you, too!

    Ha! Even the bar equipment knows where it lives.

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    July 7th, 2010jelloFood, Food Porn, Lincoln, Restaurants

    An assortment of food pictures I’ve run across as I’m cleaning up some photo folders.

    Tomatillos, potatoes, chiles, garlic and onions, supporting their little roast buddy.

    Scalloped potatoes and leftover ham in the cast iron baking pan my father made.

    Hashbrowns, chicken fried steak, and eggs at the old Shoemaker's truck stop on West "O".

    Baby reds, eggs, salsa verde and sour cream - a delicious left-over breakfast!

    Roasting chiles for a pork dish. I could eat a bowl of them.

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    July 2nd, 2010jwiltshireFood, Restaurants

    I was at work the other night, and we were discussing space (I think, otherwise the idea just came out of nowhere, can’t have that) when an idea struck me. I told the fellas, “I bet you, ten dollars right now, the first business in space will be a space McDonald’s.” “Like on the moon?” John asks. “No,” I says, “I’m thinking the International Space Station.” It makes perfect sense. What better to remind the brave astronaut of home than an all beef patty, tomato, lettuce, and onion all on a sesame seed bun? Mmmm.

    The next thought that occurred to me though was that they would have to change the name of a few menu items, such as the Quarter Pounder with cheese. Weight is a function of gravity, and being as the ISS is a zero-g environment, the Quarter Pounder would in fact not weigh a quarter of a pound. Although the idea of a Double No-Pounder does sound cool to me. And think of the marketability! You can eat all the burgers you want and not gain weight. Also, thanks to special relativity, you can eat burgers in space and actually get younger! Brilliant!

    Andrew and John decided that Starbucks would soon follow (and I guess it makes sense, given the name), but I’m secretly hoping that the next to go will be Carl’s Jr., because a Space Monster Thickburger would be completely awesome.

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