tag:blogger.com,1999:blog-5614132132903922912024-03-17T22:42:44.329-07:00On My PlateI am not a professional chef, nor have I been classically trained in the field of cuisine. I AM, however, a writer and a well read food & wine enthusiast, who lives to eat and knows what he likes. In this blog, you'll read my views on cheese, wine, restaurants, cooking, food trends, and more.James Kiesterhttp://www.blogger.com/profile/02671840872934703808noreply@blogger.comBlogger222125tag:blogger.com,1999:blog-561413213290392291.post-41742847776112898062022-12-01T19:34:00.000-08:002022-12-01T19:34:12.091-08:00The Steak Butter Bacon Cheeseburger Delivers a Sonic Boom of Flavor- <br />Being the holidays, I've been watching my money closely so I can spread as much Christmas joy as possible. However, after seeing multiple advertisements for <b>Sonic's</b> newest limited time offering, I finally had to have one. Thus, I logged onto Grubhub and ordered the burger, cheese fries, and a drink from my local <b>Sonic Drive-In</b> at 7380 NE Butler Road in Hillsboro, Oregon.
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<div style="border: 0px solid rgb(0, 0, 0); float: left; padding: 5px; width: 65%;"><center><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZZ0Ba4u-JK_DYBIJ-EmZGY8hMpGe3nyFeuw-UnNNhKLD9zIyFAWSu2jhHQaWe7vo7VyY3OOTYFjRzSsBv2IABcMTfgj8SGVIuaHqgZWGqprD-NP_Ok_Addwv4fm7b2E3bPwXb-WqdJbbZ0ONppINwH8-Dpz6YpV6BeEVMv_h1oOUhlNvrSdj3lDTLnA/s600/sonic%2011302022.jpg" style="clear: left; display: inline; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="350" data-original-width="600" height="187" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZZ0Ba4u-JK_DYBIJ-EmZGY8hMpGe3nyFeuw-UnNNhKLD9zIyFAWSu2jhHQaWe7vo7VyY3OOTYFjRzSsBv2IABcMTfgj8SGVIuaHqgZWGqprD-NP_Ok_Addwv4fm7b2E3bPwXb-WqdJbbZ0ONppINwH8-Dpz6YpV6BeEVMv_h1oOUhlNvrSdj3lDTLnA/s320/sonic%2011302022.jpg" width="320" /></a></center> <center>
<span style="font-size: xx-small;">| Subject: Steak Butter Bacon Cheeseburger | Date: 11/30/2022 |<br />
| Photographers: Wondwossen Tekle & James Kiester |<br />
| Permissions: This picture was taken for this blog |</center> </span></div>
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The <b>Steak Butter Bacon Cheeseburger</b> consists of a beef patty basted with butter which has been made savory with steakhouse seasonings, two slices of American Cheese, bacon, grilled onions, and mayonnaise all served on a toasted bakery bun for $8.27.<div><br /></div><div>When I unwrapped it, it looked pretty much like any fast-food burger; meat, cheese, bun; meh. Yet, looks can be deceptive. </div><div><br /></div><div>Usually, when a hamburger chain lists multiple toppings for a new burger you can taste one or two of them and the others just sit there without pulling their weight. It wasn't the case here. As I ate, I could taste the crispy salty bacon. The equally crispy grilled onions were sweet with <i>just enough </i>onion heat to add flavor without being overpowering. Bringing up the rear, the mayonnaise and double dose of American Cheese provided balance to the sandwich by bringing two distinct kinds of creaminess to the party. </div><div><br /></div><div>My biggest pet peeve with fast-food burgers is, more times than not, all the flavor comes from the toppings and meat is merely a bland over-cooked platform for those toppings. The <b>Steak Butter Bacon Cheeseburger </b>avoided that pitfall. The seasoned butter added a savory spiciness to the patty, allowing the beef itself to contribute to the harmonious orchestra of flavors. </div><div><br /></div><div><b>Sonic's</b> official description of the <b>Steak Butter Bacon Cheeseburger</b> mentions a "toasted bun." If the bun had been toasted, it had only been very lightly toasted as to be imperceptible. Although I can't imagine how such a bun could have made this burger better, the fact that they mentioned a toasted bun, which the sandwich
didn't really deliver, is the only thing that keeps me from awarding this burger my top score. Still, <b>9 out of 10 stars</b> isn't bad at all.</div><div><br /></div>James Kiesterhttp://www.blogger.com/profile/02671840872934703808noreply@blogger.com1tag:blogger.com,1999:blog-561413213290392291.post-61074280761066867052022-10-10T19:00:00.000-07:002022-10-10T19:00:35.872-07:00Mold Can Be Beautiful When It Comes to Cheese<p> -</p>
<p>As I write this, yesterday (October 9th), was <b>National Moldy Cheese Day</b>. I'd wanted to post this sooner, but my body had other plans. Anyway, (channeling Ed Sulivan) on with the blog.</p><p>-</p><p>I have lots of friends who aren't into cheese. When I bring up <b>moldy cheese</b> to one of my non-cheese-head friends (it's easier to introduce into conversation than one might think) I get the same, "Eeeeeewwwwww...," and puckered face. That is, until I explain that <b>moldy cheeses </b>come in 2 types, <b>soft-ripened </b>and <b>bleu AKA blue</b> and hundreds, if not thousands, of<b> </b>cheeses fall into one of these 2 categories. Many of my favorite cheeses belong to these categories, including; </p>
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<li><b>Brie and Camembert</b> these <b>soft ripened cheeses</b>, are made by allowing white mold to grow on the outside of a soft cheese for a few days or weeks. The process gives these cheeses their creamy textures and gives <b>Brie</b> its buttery flavor and <b>Camembert</b> its deep earthy flavor. </li><li><b>Gorgonzola </b>is named for the province of France, where it originated. <b>Gorgonzola</b>'s origin story is shrouded in mystery, likely never to be known. What <i>is</i> known is that <b>Gorgonzola</b> offers distinct flavor profiles, depending on its age. </li>
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<li><b>Young Gorgonzola AKA Dolce (Sweet) Gorgonzola</b> is aged between 3 months and 1 year. It offers a creamier texture than its counterpart is sweet on the tongue with notes of spice and an acidic finish. </li>
<li><b>Matured Gorgonzola</b> <b>Picante (Mountain Cheese) Gorgonzola </b>is aged for a year, or longer, giving it its crumbly texture and its strong salty flavors. </li>
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<a href="https://www.amazon.com/Cambozola-Whole-Wheel-5-pound/dp/B005SAVYTI?crid=2G63T369EGQE7&keywords=cambozola+cheese&qid=1665100235&qu=eyJxc2MiOiI0LjIwIiwicXNhIjoiMy41MiIsInFzcCI6IjMuNDUifQ%3D%3D&sprefix=cambozola%2Caps%2C355&sr=8-3&linkCode=li1&tag=jamkieshompag-20&linkId=5dbaf11695f4470c823ed77d200df379&language=en_US&ref_=as_li_ss_il" target="_blank"><img border="0" height="75%" src="https://m.media-amazon.com/images/I/41hpFiF9pmL._SX466_.jpg" width="75%" /></a>
<br /><span style="font-size: xx-small;"><center>Cambozola<br />
Photo Courtesy of <a href="https://affiliate-program.amazon.com/">Amazon's Affiliate Program</a>.</center></span><br /><hr>
<a href="https://www.amazon.com/Long-Clawson-Huntsman-Cheese-pound/dp/B07C4JVTLX?crid=VPB3ZF2Q0U2T&keywords=huntsman+cheese&qid=1665093527&qu=eyJxc2MiOiIyLjgwIiwicXNhIjoiMi44NSIsInFzcCI6IjIuODcifQ%3D%3D&sprefix=huntsman+ch%2Caps%2C247&sr=8-1&linkCode=li1&tag=jamkieshompag-20&linkId=437e450902a8e5874579c468a874ab95&language=en_US&ref_=as_li_ss_il" target="_blank"><img alt="" border="0" height="75%" src="https://m.media-amazon.com/images/I/41f7g-ClCAL.jpg" style="border: none; margin: 0px;" width="75%" /><br /><span style="font-size: xx-small;"></span></a><span style="font-size: xx-small;"><center><a href="https://www.amazon.com/Long-Clawson-Huntsman-Cheese-pound/dp/B07C4JVTLX?crid=VPB3ZF2Q0U2T&keywords=huntsman+cheese&qid=1665093527&qu=eyJxc2MiOiIyLjgwIiwicXNhIjoiMi44NSIsInFzcCI6IjIuODcifQ%3D%3D&sprefix=huntsman+ch%2Caps%2C247&sr=8-1&linkCode=li1&tag=jamkieshompag-20&linkId=437e450902a8e5874579c468a874ab95&language=en_US&ref_=as_li_ss_il" target="_blank">Huntsman<br />
Photo Courtesy of </a><a href="https://affiliate-program.amazon.com/">Amazon's Affiliate Program</a>.</center> </span>
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<li><b>Cambozola</b> is my all-time favorite cheese, bar none. Milk added to a mixture of <b>Picante Gorgonzola</b> and Camembert Cheeses to produce a flavor balanced triple crème.</li>
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<li><b>Stilton</b>, known in England as the king of cheeses, must be made in one of the three counties of Derbyshire, Leicestershire, or Nottinghamshire. <b>Stilton</b>'s creamy with a subtle, yeasty sweetness and a salty nutty finish.</li>
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<li><b>Huntsman Cheese</b> features layers of <b>Stilton</b> sandwiched between layers of Glucester (an orange colored, Cheddar-like cheese), making for a sharp, salty, and spreadible cheese. I like it on toast along with spicy scrambled egg and sweet fruit for breakfast.
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<li><b>Roquefort</b> is made in the south of France. EU law dictates that only those cheeses aged in the natural Combalou caves of Roquefort-sur-Soulzon may bear the name <b>Roquefort</b> is tangy, crumbly and slightly moist, with distinctive veins of blue mold. It has a characteristic fragrance and flavor with a notable taste of butyric acid on the finish.</li>
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<p>Like I said, there are hundreds, if not thousands, of such cheeses. The cheeses listed are simply the cheeses which I'm most familiar with. What about you? Which moldy cheeses are among your favorites? Leave your list in the comments below. </p>James Kiesterhttp://www.blogger.com/profile/02671840872934703808noreply@blogger.com0tag:blogger.com,1999:blog-561413213290392291.post-22955821998720616062022-09-05T19:00:00.001-07:002022-09-05T22:21:00.660-07:00Do Potato Chips Deliver A Big Crunch to Reese's Big Cups <p>-</p><p>I wasn’t going to write a food blog this week, I really wasn’t. I've been trying to write a blog about the case against Trump. I was shopping for groceries online though, when I stumbled upon something I'd not heard of.</p>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9zm_7sGi1HV2plEWhtz0mh7qyNxcQPu5-JX3yze0WcNTq9lzQzO6lJj9W4jjWklPm852iZ9rqf6S1KSXlnch1rigXGKp1GpsuLu29-flfVqLHD3nPTP32TYW5rcCFr_CvGjvJoHi9zlB5OiY92k6VBux5F_35VwoiZK8HCIQoL8banmKmqRwEdw796Q/s209/My%20project-1.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="140" data-original-width="209" height="140" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9zm_7sGi1HV2plEWhtz0mh7qyNxcQPu5-JX3yze0WcNTq9lzQzO6lJj9W4jjWklPm852iZ9rqf6S1KSXlnch1rigXGKp1GpsuLu29-flfVqLHD3nPTP32TYW5rcCFr_CvGjvJoHi9zlB5OiY92k6VBux5F_35VwoiZK8HCIQoL8banmKmqRwEdw796Q/s1600/My%20project-1.png" width="209" /></a>
<span style="font-size: xx-small;"><center>| Subject: Reese's Peanut Butter Cups with Potato Chips |<br />
| Date: 08/31/2022 |<br />| Photographers: Shelby Hester & James Kiester |<br />
| Permissions: This picture was taken for this blog |<br />
| Background removed at <a href="https://express.adobe.com/tools/remove-background">EXPRESS.ADOBE.COM</a> |</center> </span></div>
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I watch my fair share of TV, and it struck me as... <i>interesting </i>that I hadn't seen any commercials <b>Reese's Peanut Butter Cups with Potato Chips.</b> Intrigued, I added a couple of packages to my cart. I know Reese's released a version of their Peanut Butter Cups with pretzel pieces almost two years ago. But those were the inevitable product of the popularity of <b>Reese's Take 5 Bar </b>(peanut butter, peanuts, and caramel stacked upon a pretzel base and covered in chocolate). But this seemed different to me.<div><br /></div><div>Like traditional Peanut Butter Cups, these come in packages of two cups for $1.99. Marketed as "Big Cups," these cups are roughly the same diameter as their traditional predecessor but are noticeably thicker. </div><div><br /></div><div>A notable crunch was apparent from the first bite. However, I didn't detect any saltiness, from the chips, until my second bite. I can only conclude the potato chips were not distributed evenly throughout the peanut butter cup. Nevertheless, once the saltiness arrived at the party it worked together with the sweet flavors of the chocolate and peanut butter to produce a well-balanced flavor profile. </div><div><br /></div><div>Back when its pretzel baring counterpart was released, commercials for them were numerous. Thus, one can only speculate as to why these haven't been marketed as vigorously. Perhaps, they're still being test marketed. In any case, my only real problem with these was the uneven distribution of potato chips. I'd give <b>Reese's Peanut Butter Cups with Potato Chips 8 out of 10 stars</b>.</div>James Kiesterhttp://www.blogger.com/profile/02671840872934703808noreply@blogger.com0tag:blogger.com,1999:blog-561413213290392291.post-16004820969537547442022-08-09T21:55:00.001-07:002022-08-13T18:42:57.368-07:00What There Is to Love About "Fried Egg - I'm In Love"- <div>Well, I'm back, yes again. I'd just got the proverbial stone rolling again when I became delirious with fever. After spending six weeks in the hospital and two weeks settling into my new place, a good friend of mine took me downtown for some badly needed R&R.<br /><div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3DveVW1ZigxBVSUDltbEXXKbxqtDjHcxP25KhQtB8PtrCmzO7xEGXebC4UDV5YNLLCLT8zRvVGxpSi952JmwtwWXPU8F082nY4JAwFvnLEIEdVraxQL1HSO-cp7vAijXvhKggLHwNfaxBX5VudjPypR-K0oqjmiXDj7MUH4dE7DcXlJJw_gqOuuA1pg/s1920/Fried%20Egg.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3DveVW1ZigxBVSUDltbEXXKbxqtDjHcxP25KhQtB8PtrCmzO7xEGXebC4UDV5YNLLCLT8zRvVGxpSi952JmwtwWXPU8F082nY4JAwFvnLEIEdVraxQL1HSO-cp7vAijXvhKggLHwNfaxBX5VudjPypR-K0oqjmiXDj7MUH4dE7DcXlJJw_gqOuuA1pg/s320/Fried%20Egg.jpg" /></a>
<span style="font-size: xx-small;"><center>| Subject: Fried Egg: I'm in Love food cart, | Date: 08/06/2021 |</center><center>| Photographers: James Kiester & Shelby Hester | </center><center>| Permissions: This picture was taken for use on this blog." |</center></span><div style="text-align: center;"><u><span style="font-size: x-small;">Click image for a larger view of their menu.</span></u></div></div></div>
We took the MAX (Portland's commuter train) to the city, arriving at Pioneer Courthouse Square at 10:30am. The Square is a brick courtyard in the heart of the city. Nicknamed, "Portland's living room," the brick amphitheater hosts a variety of concerts, festivals, and exhibitions. In fact, the day we were there, an exhibit of Chinese culture was underway complete with tanggu drums and ceremonial dancers. However, that's not why we were there.</div><div><br /></div><div>Above the square on one side are rows of food carts. At the end of the top row, adjacent to the square's Starbuck's, sits a bright yellow food cart labeled, "Fried Egg - I'm In Love." My friend, Shelby, had eaten from the cart before and insisted that I'd love it, enticing me with the claim, "the yolks on the fried egg sandwiches are runny." </div><div><br /><div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqONZ1o0Nf7Ru1azCs8blTO_FG6UX4-kPsBrttV9n1qK4-WfSQNt6fDd1KwtxXmb7U099ZfIKl7-rxGBV9YHR8SEiAIjyp3_QcamokakMHNop8yeQDnVeNQedDiFw3GutBz5u--iZ_Bb8TOyWRUQX2hIfiVVTaef6iglsooO5J8FIDvlZ8lZ9lzAoRIw/s1920/Fried%20egg2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1920" data-original-width="988" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqONZ1o0Nf7Ru1azCs8blTO_FG6UX4-kPsBrttV9n1qK4-WfSQNt6fDd1KwtxXmb7U099ZfIKl7-rxGBV9YHR8SEiAIjyp3_QcamokakMHNop8yeQDnVeNQedDiFw3GutBz5u--iZ_Bb8TOyWRUQX2hIfiVVTaef6iglsooO5J8FIDvlZ8lZ9lzAoRIw/s320/Fried%20egg2.jpg" width="165" /></a>
<span style="font-size: xx-small;"><center>| Subject: Yolko Ono sandwich |<br />
| Date: 08/06/2021 |</center><center>| Photographers: James Kiester & Shelby Hester |<br />
| Permissions: Picture taken for this blog." |</center> </span> </div>
</div></div><div>My one complaint about popular fast-food egg sandwiches is that the yolks are cooked so hard that it doesn't taste like an egg. For me, much of the flavor of an egg comes from the soft runny yolk. Thus, I was intrigued. </div><div><br /></div><div>By the time we arrived, the line was a good thirty people deep. I held our place in line while Shelby bought us drinks at Starbuck's. Then, she held our spot while I found us a table or bench where we could eat. Thirty minutes after getting in line, we were able to order at which time we were told our food would be ready in thirty minutes. I saw one man give up his place in line, without ordering. </div><div><br /></div><div>All their sandwiches come on toasted sour dough bread and contain a fried egg. I had the "Yolko Ono," consisting of; the aforementioned fried egg, homemade pesto, parmesan, and a hand-pressed house sausage patty; on two slices of the equally aforementioned sour dough toast for $8.00. </div><div><br /></div><div>I know, it looks like one of Sonic's sour dough burgers. That's where the similarity ends. The first thing I noticed, upon biting, was the crunch of toast followed quickly by the earthy spiciness of the pesto. As I continued to eat, the sausage and the parmesan brought pleasant savory flavors to the party. As for the egg, it was cooked over-medium. Thus, the yolk wasn't runny per se. However, the yolk was soft enough to be flavorful. </div><div><br /></div><div>Being a vegetarian, Shelby ordered the "Free Range Against the Machine" which features; avocado, tomato, and Havarti cheese; in addition to the egg and toast slices for $6.75. Shelby had them add the "Aardvark Aioli" for $1.25 bringing the price of her order equal to mine, at $8.00.</div><div><br /></div><div>I tried a bite of hers. I instantly got hit with a powerful kick of spiciness from the aioli, much spicier than my pesto. Yet, the sweetness of the tomato and richness of the avocado still came through providing a welcome balance. </div><div><br /></div><div>I <i>do<b> </b>think </i>they could streamline things to keep the line moving. From the time I got in line, it took me an hour to get my food. Perhaps having someone giving paper menus to, and taking orders from, people in line would speed things along.</div><div><br /></div><div>I was favorably impressed by <b>"Fried Egg - I'm In Love's" </b>food. Both sandwiches deserve <b>8.5 out of 10 stars</b>. Their serving process needs work. Still..., if you're not in a hurry, one of these sandwiches makes a pretty filling breakfast. </div><div><br /></div><div><br />
<hr /><b><u>Bonus Review:</u></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0dG-sH6FYS1gmA7XvtjyH3OiHCLDDTgovGwbuZWY4AZvIrixHmkrwivBTZCYyNl3xSpykTxWK7JDYY2d1ySot_svTVHnY-9vy6on97qbQuPjsQ_sXADGdyBY7kaR-MAmIkBVoPYqrJCP-uaROA-KszrqDbNaOZ7_cxICrPhFafN9_o7Fau8RgAj8bZQ/s1920/Fried%20egg%20pb.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="988" data-original-width="1920" height="165" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0dG-sH6FYS1gmA7XvtjyH3OiHCLDDTgovGwbuZWY4AZvIrixHmkrwivBTZCYyNl3xSpykTxWK7JDYY2d1ySot_svTVHnY-9vy6on97qbQuPjsQ_sXADGdyBY7kaR-MAmIkBVoPYqrJCP-uaROA-KszrqDbNaOZ7_cxICrPhFafN9_o7Fau8RgAj8bZQ/s320/Fried%20egg%20pb.jpg" width="320" /></a></center>
<span style="font-size: xx-small;"><center>| Subject: Punch Bowl Social's sign |<br />
| Date: 08/06/2021 | Photographers: James Kiester & Shelby Hester |<br />
| Permissions: This picture was taken for use on this blog." |</center> </span>
<div><br /></div></div><div>It was sunny and warm, so we decided to do some shopping. After a few hours we decided to see Thor 4. Since we had some time to kill before the movie, and since there was a bar one floor down from the theater, we figured a libation was in order. </div><div><br /></div><div>Punch Bowl Social is a bar and restaurant occupying the entire third floor of Pioneer Place Mall's southeast wing. When we arrived, around 3pm, the massive establishment had, maybe, a dozen customers. I ordered a regular lime Margarita and Shelby ordered a strawberry Margarita. 10 minutes later, our drinks arrived. To be fair, mine was tinted green and hers was tinted pink. However, those were the last hints of limes or strawberries to be found. Both our drinks tasted like watered down tequila on the rocks. The manager <i>did </i>graciously take one drink off our bill, so we got out of there only having to pay $10. I'll never go back. I have to give <b>Punch Bowl Social 2 out of 10 stars. </b> I only gave them a 2, instead of a 1 because I like their smiles. </div>James Kiesterhttp://www.blogger.com/profile/02671840872934703808noreply@blogger.com0tag:blogger.com,1999:blog-561413213290392291.post-6369156991869899722022-04-30T14:30:00.002-07:002022-04-30T15:32:57.236-07:00I'm Back and Eating Wings & Fries from Prime Tap House<p>-</p>
I realize I said goodbye to my food blog at the beginning of the year. I didn't know how to write about food while on a low sodium/salt diet. I'm done with the low sodium thing. I've always taken pleasure from food; I looked forward to it. For the last three plus months I’ve eaten food to stay alive. I’m sick of it! There’s already so much I can’t do. I need something I can take pleasure in. I'm going to eat food that makes me happy. If it costs me 5 years off my life, so be it! <a href="http://onjamesplate.blogspot.com/">On My Plate</a> is back baby! (I'm not sure why I just channeled Dick Vitale, but OK.)
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<span style="font-size: xx-small;"><center>| Subject: 6 Boneless Wings & Sidewinder Fries from Prime Tap House |
| Date: 04/12/2022 | Photographers: Bonnie Kiester & James Kiester |
| Permissions: Photo taken for this blog |</center> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQdCQSkkIiYWEO4Xei8i2kckx7tlFyf-faKqAqbcxdMfTmbzFZtxgcUSDCHyTv_ogl5RT2Cgk8a_JVwUFEW8g_5JdA6qDgwj6LJgXFlccH5nAP3pAV2SBrIGMisZ-TTFbOIUrvMsqUzfsFtbL395c8c7e3gi2E8UtLX5eouKPJ4HkZJnlZOFTqYhXGNw/s1600/PrimeTapHouse04122022.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="348" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQdCQSkkIiYWEO4Xei8i2kckx7tlFyf-faKqAqbcxdMfTmbzFZtxgcUSDCHyTv_ogl5RT2Cgk8a_JVwUFEW8g_5JdA6qDgwj6LJgXFlccH5nAP3pAV2SBrIGMisZ-TTFbOIUrvMsqUzfsFtbL395c8c7e3gi2E8UtLX5eouKPJ4HkZJnlZOFTqYhXGNw/w282-h348/PrimeTapHouse04122022.png" width="282" /></a>
<span style="font-size: xx-small;"><center>| Subject: My Grubhub receipt for food from Prime Tap House |
| Date: 04/12/2022 | Photographers: Bonnie Kiester & James Kiester |
| Permissions: Photo taken for this blog |</center> </span></div>
</div><p>Just like everybody else, I am thrilled the pandemic is
nearing an end. While the last few years
have been catastrophic health-wise, I did learn how to explore food delivery services
(Grubhub, Doordash, etc...) to find new things to eat. The moment I decided to scrap the low sodium fiasco,
I logged on to Grubhub to look for something yummy.</p>
<p> I knew I wanted bar food, but I didn't want to fall back on my bar food go-tos such as Buffalo Wild Wings, Applebee's, or Red Robin. I wanted to try somewhere new, just because I'd been so culinarily bored for so long. Plus, now that we find ourselves on the tail end of the Covid-19 nightmare, local eateries need our support, so the epicurean landscape doesn't become monopolized solely by chain restaurants.</p>
<p>I'd surfed the Grubhub for about an hour, rejecting places for various reasons (price, bad photography, etc...) and I was getting pretty hungry. In fact, I was minutes away from settling for Taco Bell when I came across Grubhub's listing for <a href="https://www.primetaphouse.com/" target="_blank">Prime Tap House</a>, physically located at1896 NE 106th Ave., in Hillsboro, Oregon.</p>
<p> It's a wing spot, offering deep fried wings flavored with a variety of sauces and dry rubs, a few sides, soft drinks, and a few *Shoyu Chicken meals. Prime also offers a vegetarian "wing" made with cauliflower. I can’t say why I decided to order from Prime Tap House, except that it offered deep fried bar food (wings, fries, tots, etc...) done with an Asian flare.</p>
<p> On the Tap House's own website, one will find complete descriptions of their sauces and dry rubs. Yet, Grubhub only supplies customers with the names of each of the flavorings. Some of the flavorings' names are self-explanatory. Chili Mango Dry Rub obviously offers a sweet fruity heat, while Killer Bee Sauce hints at being some kind of spicy honey-based sauce. Yet, names such as K-Pop Sauce, Dong's Sauce, and Bangkok Wings left me in the dark. </p>
<p>I ordered 6 Boneless Wings with their Dragon Dust Dry Rub, for $9.00, the Sidewinder Fries with Chili Mango Dry Rub, for $6.00, and some complimentary ranch dip.</p>
<p> The wings were fried golden & crispy on the outside, while the meat remained juicy. I was savvy enough to know that something called "Dragon Dust" would be bringing the heat, and I was right. These wings turned my cheeks red and made my nose run. Underneath the heat, I could taste a savory foundation.</p>
<p>Sidewinder Fries are French fried potatoes cut into twisted wedges, about half the size of a typical jojo, seasoned with the diner's dry rub of choice. I chose the Chili Mango Dry Rub. Sporting a golden yellow complexion, the potatoes were crispy on the outside and soft on the inside. The rub gave the fries half the spicy heat of the wings along with a sweet tartness reminiscent of, yes, mangos.</p>
<p>After months of bland boring food, this meal was exactly what I needed to reenergize my palate. My only complaint is the aforementioned deficit with the Grubhub version of their menu. The food itself was superb, <b>earning it 9 out of 10 stars</b>.</p>
</div><p><span style="font-size: x-small;"> *Shoyu Chicken is a Japanese style of chicken made using shoyu soy sauce mixed with brown sugar, ginger and lots of garlic.</span></p>James Kiesterhttp://www.blogger.com/profile/02671840872934703808noreply@blogger.com0tag:blogger.com,1999:blog-561413213290392291.post-72974893520561994392022-02-04T20:22:00.926-08:002022-02-07T17:49:53.610-08:00Goodbye, Farewell and Amen-<br />
<i><b>I am not a professional chef, nor have I been classically trained in the field of cuisine. I AM, however, a writer and a well-read food & wine enthusiast, who lives to eat and knows what he likes. In this blog, you'll read my views on cheese, wine, restaurants, cooking, food trends, and more.</b></i><div>
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<span style="font-size: xx-small;">| Subject: A lonely kitchen |<br />| Permissions: License use Creative Commons Zero |</span> </div>
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I first wrote those words back in 2008. You'll find the oldest entry is from 2011, but that’s because in 2017 I deleted the first three years of subpar entries which were written before I'd found my food-voice. <br /><br />
Nevertheless, I did find it. Since then, I've posted 82 restaurant reviews, 67 recipes, and over 200 other pieces on cheese, wine, beer, food history, healthy eating, and other culinary topics. <br /><br />Some of my favorite entries were:
<ul style="text-align: left;">
<li><a href="http://onjamesplate.blogspot.com/2013/12/a-taste-of-tradiional-english-christmas.html">A Taste of Traditional English Christmas Dinner</a></li>
<li><a href="http://onjamesplate.blogspot.com/2014/12/have-yourself-merry-little-cheese-ball.html">Have Yourself A Merry Little Cheese Ball</a></li>
<li><a href="http://onjamesplate.blogspot.com/2012/09/days-of-beer-and-roses.html">Days of Beer and Roses</a></li>
<li><a href="http://onjamesplate.blogspot.com/2011/07/big-movies-big-food.html">Big Movies & Big Food</a></li>
<li><a href="http://onjamesplate.blogspot.com/2011/06/inspiring-food.html">Memories of Linguine alla Vongole</a></li></ul>
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I have more favorites, of course, but these are good sample of the ones I'm proud of. <div><br /></div><div>* I release a heavy sigh and casually sit myself upon the abandoned prep island. * My doctor has put me on a low salt diet. As a result, I can't eat most, if any, restaurant food; certainly not any restaurant food I could get excited about. The same can be said for recipes. </div><div><br /></div><div>Sure, OK, I could become the blogger who finds low sodium treasures in America's restaurants and converts classic recipes into their low sodium doppelgängers, but I'd be writing about shadows of the places and foods which I actually cared about. </div><div><br /></div><div>No, I think it's best to "walk" away from food blogging and devote my time & energy to <span style="background-color: white; font-family: "Times New Roman", serif;">my other two blogs, </span><span style="background-color: white; font-family: "Times New Roman", serif;"><a href="https://jameskiester.blogspot.com/" style="color: #d52a33; text-decoration-line: none;">Blogito Ergo Sum</a> and <a href="https://musingsfromthechristianleft.blogspot.com/" style="color: #d52a33; text-decoration-line: none;">Musings From The Christian Left</a>.</span></div><div><span style="background-color: white; font-family: "Times New Roman", serif;"><br /></span></div><div><span style="background-color: white; font-family: "Times New Roman", serif;">If you close your e</span><span style="font-family: Times New Roman, serif;">yes, and listen, you can almost hear crickets chirping as this place gathers dust. Well... I can.</span></div><div><span style="font-family: Times New Roman, serif;"><br /></span></div><div><span style="font-family: Times New Roman, serif;"><div>Through early morning fog I see</div><div>Visions of the things to be</div><div>The pains that are withheld for me</div><div>I realise and I can see</div><div><br /></div><div>That closing blogs is painless</div><div>It brings on many changes</div><div>I can take or leave it if I please</div><div><br /></div><div>That game of life is hard to play</div><div>I'm gonna lose it anyway</div><div>The losing card, I'll some day lay</div><div>So this is all I have to say</div><div><br /></div><div>That closing blogs is painless</div><div>It brings on many changes</div><div>I can take or leave it if I please</div><div><br /></div><div>The sword of time will pierce our skin</div><div>It doesn't hurt when it begins</div><div>But as it works its way on in</div><div>The pain grows stronger, watch it grin</div><div><br /></div><div>That closing blogs is painless</div><div>It brings on many changes</div><div>And I can take or leave it if I please</div><div><br /></div><div>A brave man once requested me</div><div>To answer questions that are key</div><div>Is it to be or not to be</div><div>And I replied, "Oh, why ask me?"</div><div><br /></div><div>That closing blogs is painless</div><div>It brings on many changes</div><div>I can take or leave it if I please</div><div><br /></div><div>That closing blogs is painless</div><div>It brings on many changes</div><div>And you can do the same thing if you please</div><div><br /></div><div><span style="font-size: xx-small;">^ The theme from <b>M*A*S*H </b>reworded by me.</span></div></span></div>James Kiesterhttp://www.blogger.com/profile/02671840872934703808noreply@blogger.com0tag:blogger.com,1999:blog-561413213290392291.post-76745887046336123262021-11-08T19:49:00.000-08:002021-11-08T19:49:02.879-08:00I'm Eating A Diablo Dog And Taking A Break-
<br />I’m taking a break from food writing. I still love food, don't think otherwise. I'm simply having trouble being inspired by it at the moment. <br />
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<div class="separator" style="clear: both;"><a href="https://1.bp.blogspot.com/-3zvtNmT6JE0/YYnAgzakwwI/AAAAAAAAE8Q/sihMG5xBuE4bxwIdEauTMpur2cH99FQeACLcBGAsYHQ/s813/DiabloDog.jpg" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="813" data-original-width="405" height="320" src="https://1.bp.blogspot.com/-3zvtNmT6JE0/YYnAgzakwwI/AAAAAAAAE8Q/sihMG5xBuE4bxwIdEauTMpur2cH99FQeACLcBGAsYHQ/s320/DiabloDog.jpg" /></a></div>
<span style="font-size: xx-small;">| Subject: The Diablo Dog |<br />
| Date: 09/22/2021 |
<br />| Photographers: Shelby Hester & James Kiester |
<br /> | Permissions: Photo taken for this blog |</span></div><br /><p class="MsoNormal"><span style="color: black; font-family: "Times New Roman", serif;">About six weeks ago I
was going to review the <b>Diablo Dog </b>(An all-beef hot dog wrapped in bacon
and deep fried, chili, shredded cheese, mustard, jalapenos and diced onions) from
<b>Joe’s Burgers </b>(14623 SW Teal BLVD).
It was a really good chili dog; spicy, salty, tart from the mustard, with
a crisp wiener which was longer than the bun. With everything going on, I couldn't really taste
the bacon, but…, OK. It was a really
good chili dog. <o:p></o:p></span></p>
<p class="MsoNormal"><span style="color: black; font-family: "Times New Roman", serif;">I began writing the review six times, and couldn't muster the
energy to type the thing. <span style="mso-spacerun: yes;"> </span>It wasn't happening.
<span style="mso-spacerun: yes;"> </span>I think I’ve had so many political &
spiritual thoughts lately that I'm having trouble focusing on food. <span style="mso-spacerun: yes;"> </span>Besides, I can't get motivated to write another
Thanksgiving piece recommending Gewurztraminer as a pairing for turkey.<span style="mso-spacerun: yes;"> </span>It's not in me this year. <o:p></o:p></span></p>
<p class="MsoNormal"><span style="color: black; font-family: "Times New Roman", serif;">For the rest of 2021, I’m going to focus on my other two blogs,
</span><span style="font-family: "Times New Roman", serif;"><a href="https://jameskiester.blogspot.com/">Blogito Ergo Sum</a> and <a href="https://musingsfromthechristianleft.blogspot.com/">Musings From The
Christian Left</a>.<span style="mso-spacerun: yes;"> </span>Don't worry, I’ll
revive this blog in early 2022 to steer readers toward more goodies and away from
epicurean pitfalls. <span style="mso-spacerun: yes;"> </span>In the meantime, eat
something extra rich & yummy for the holidays!<span style="mso-spacerun: yes;"> 🍷🥩</span></span></p>James Kiesterhttp://www.blogger.com/profile/02671840872934703808noreply@blogger.com0tag:blogger.com,1999:blog-561413213290392291.post-72518235406838066192021-09-11T14:24:00.001-07:002021-09-11T14:32:17.340-07:00Man Vs. Fries<p> -</p><p>I'm one unlucky foodie. OK, we all suffered the closure of bars and restaurants together. As soon as the epicurean world reopened though, my wheelchair went kaput. Yes ladies and gentlemen, I'm still stuck. Yet, let it be known that I'm also a determined foodie. With a long to explore, and no particular cuisine in mind, I logged onto <a href="https://www.grubhub.com/restaurant/man-vs-fries-12975-sw-canyon-rd-beaverton/2720393" target="_blank">Grubhub</a> for the purpose of ordering from somewhere I've never ordered from before. </p><p>I surfed until I came across a place called <b>Man vs Fries</b>, which physically exists at 12975 SW Canyon Rd. in Beaverton, Oregon. I think it first caught my eye because it's an obvious tip of the hat to Adam Richman's old show, <span style="font-style: italic;">Man vs. Food</span>. </p><div>
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<a href="https://1.bp.blogspot.com/-UytdhgFVuFA/YTqpNM_XpUI/AAAAAAAAE68/4UGGGCa4wsg9f8b7zpJJc53NEU3R4amuQCLcBGAsYHQ/s2048/Southern%2BCalifornia%2BBurrito.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1820" height="320" src="https://1.bp.blogspot.com/-UytdhgFVuFA/YTqpNM_XpUI/AAAAAAAAE68/4UGGGCa4wsg9f8b7zpJJc53NEU3R4amuQCLcBGAsYHQ/s320/Southern%2BCalifornia%2BBurrito.jpg" width="284" /></a>
<span style="font-size: xx-small;"><center>| Subject: The NorCal Burrito | </center><center>| Date: 09/07/2021 | Photographers: Bonnie Kiester & James Kiester | </center><center>| Permissions: Photo taken for this blog |</center> </span></div>
</div><div>Once I got beyond the name, I took a good look at the menu. As the name implies, <b>Man vs. Fries </b>is the purveyor of over-the-top French-fry-centric dishes. Their offerings include; </div>
<ul><li><b>CBR Fries </b>(chicken, bacon, ranch, cheese, and guacamole loaded onto seasoned shoestring fries for $17.95),
</li><li><b>SoCal Burrito</b> (hella meat, flamin' hot cheetos, straight-cut fries, cheese, sour cream, guacamole, secret sauce wrapped in a flour tortilla with a side of queso for $16.95),<br />and
</li><li><b>NorCal Asada Fries</b> (French fries, drizzled with cheese, sour cream, guacamole, and secret sauce for $16.95).
</li></ul>Not wanting flaming hot anything in my food (maybe 30 years ago, but not today), I settled on the <b>NorCal Burrito</b>, which consists of chopped carne asada (beef) or pollo asado (chicken), straight-cut fries, cheese, sour cream, guacamole, and a spicy secret sauce wrapped in a huge flour tortilla, supposedly, with a side of queso for $15.95.<div><br /></div><div>First things first, this isn't some snack burrito from a dollar value menu. This is the price of a meal, but for that price one receives a burrito the size of a Nerf football containing enough food for two people, or one person with a hefty appetite. Of course, I have a sneaky suspicion this dish has been designed to be consumed after someone has smoked a bowl, in which case the eater/toker could probably finish it by themselves. </div><div><br /></div><div> went with the beef option, This bad mamma jamma was loaded with seasoned fries, carna asada, and melted cheese. Carna asada is steak which has been marinated in lime juice and seasonings, grilled, and then cut into thin strips. The strips of seasoned steak had been cooked until they were crisp with a bit of char. The slight bitterness of the char worked well with the savory fries, tangy sour cream & guacamole, chewy cheese, and spicy secret sauce to deliver a series of balanced delicious bites of food. I was really in Heaven when I got the occasional bite of nothing but chewy gooey cheese (you know how much I like my cheese 🧀😀🧀).</div><div><br /></div><div>I will say, I was a bit irked that I didn't get my side of queso, which would have added a layer of salty heat to each bite. All things considered though, the <b>NorCal Burrito deserves 8 out of 10 stars</b>.</div><div><br /></div><div><b><u>Interesting Side Note:</u></b></div><div>It wasn't until I began writing this review that I realized <b>Man Vs. Fries </b>is a national chain, rather than a solo mom & pop. What's really interesting though, is that the location I ordered from appears nowhere on the <a href="https://www.manvsfries.com/popupshops" target="_blank">list of restaurants on the chain's website</a>. </div><div><br /></div>James Kiesterhttp://www.blogger.com/profile/02671840872934703808noreply@blogger.com0tag:blogger.com,1999:blog-561413213290392291.post-91906613435436747472021-08-29T20:10:00.000-07:002021-08-29T20:10:37.593-07:00Tillamook Smoked Black Pepper White Cheddar - A Long Overdo Cheese Review<p>-</p><p>As you've probably noticed, I haven't been posting many food blogs as I used to. I'll be honest, I haven't been able to hit my epicurean stride since the pandemic began. The more I think about it though, the more that excuse seems like bull-pucky. If we learn anything from this health crisis, other than "science is real," it's that we need to do what we do for as long as we can do it. With this in mind, I thought I'd dive back in by going back to my roots by writing a cheese review. </p><div><div style="border: 0px solid rgb(0, 0, 0); float: left; padding: 5px; width: 50%;">
<a href="https://1.bp.blogspot.com/-19CJDcbn63Q/YSv78UyZImI/AAAAAAAAE60/pG5pmXFkKs48kKZWDJI19vED0YxRa_kYQCLcBGAsYHQ/s640/Tillamook%2BSmoked%2BBlack%2BPepper%2BWhite%2BCheddar.jpg" style="display: inline; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="640" data-original-width="478" height="320" src="https://1.bp.blogspot.com/-19CJDcbn63Q/YSv78UyZImI/AAAAAAAAE60/pG5pmXFkKs48kKZWDJI19vED0YxRa_kYQCLcBGAsYHQ/s320/Tillamook%2BSmoked%2BBlack%2BPepper%2BWhite%2BCheddar.jpg" /></a>
<span style="font-size: xx-small;"><center>| Subject: Tillamook Smoked Black Pepper White Cheddar |<br />
| Date: 08/29/2021 | Photographers: Shelby Hester & James Kiester |<br />
| Permissions: Photo taken for this blog |</center> </span></div>
</div>
Typically, when I think of Tillamook Cheese I think grade school kids touring the factory of Oregon's largest cheesemaker. In my neck of the woods, the brand is best known for mass producing a solid quality everyday Cheddar, much like Kraft and Sargento. It's relatively inexpensive, so it's always in the fridge waiting to be part of a bologna sandwich. <div><br /></div><div>I was shopping at Whole Foods, via <a href="https://www.amazon.com/gp/product/B07CB7L5VM/ref=ppx_yo_dt_b_fresh_asin_image_o00?ie=UTF8&almBrandId=QW1hem9uIEZyZXNo&fpw=alm">Amazon.com</a>, when <b>Tillamook Smoked Black Pepper White Cheddar</b> caught my eye. I was intrigued by the thought of Tillamook Cheese entering the gourmet cheese arena, so I purchased a 7 ounce block for $7.49 ($1.07 per ounce - $17.02 per pound).</div><div><br /></div><div>To clarify this isn't smoked Cheddar. Peppercorns have been hickory smoked and added to mild white Cheddar. I will says, they nailed the balance of flavors. The use of mild Cheddar allowed the smoky spice of the peppercorns to take center stage. I tasted the flavor of the pepper first, then was treated to smoky hickory finish. A very mellow, but pleasant, Cheddar taste served as a omnipresent background flavor.</div><div><br /></div><div>While I enjoyed the flavor, the cheese's moist spongy texture was a disappointment. Such a mouth-feel is fine for Junior's sandwich, but a good serious Cheddar should have a much dryer texture, leaning toward, but not quite reaching, crumbly.</div><div><br /></div><div>Did I like <b>Tillamook Smoked Black Pepper White Cheddar</b>? Yes, it was tasty. Did I love <b>Tillamook Smoked Black Pepper White Cheddar</b>? No, it's moisture content prevents from being added to my list of favorites. I'd give <b>Tillamook Smoked Black Pepper White Cheddar 7 out of 10 stars</b>.</div>James Kiesterhttp://www.blogger.com/profile/02671840872934703808noreply@blogger.com1tag:blogger.com,1999:blog-561413213290392291.post-21244398571286716822021-07-22T16:41:00.002-07:002021-07-22T17:17:07.190-07:00Touching Base With My Readers<p>-</p>
<b><u>To My Readers:</u></b><div><b><u><br /></u></b>
This is a different kind of blog specifically written for my regular readers. Many of you are aware of new posts via my newsletter. Nothing is changing for those readers. They'll still receive my newsletter in their inbox whenever I post an update on any of my three blogs (<a href="http://jameskiester.blogspot.com/" target="_blank">Blogito Ergo Sum</a>, <a href="https://onjamesplate.blogspot.com" target="_blank">On My Plate</a>, and <a href="https://musingsfromthechristianleft.blogspot.com" target="_blank">Musings From The Christian Left</a>).<div><br /></div><div>However, some of you subscribe through through the feedburner in the navigation column. At the end of the month, the feedburner will no longer support such subscriptions. In order to receive future updates, simply subscribe to my newsletter. </div><div><br /></div>
To receive my newsletter when new blogs are posted <a href="mailto:james@jameskiester.com?subject=Subscribe Me To James Kiester's Blogogram">email me here</a>. <div><hr />
</div><b><u>Question:</u></b></div><div><br /></div>
<div><div style="border: 0px solid rgb(0, 0, 0); float: right; padding: 5px; width: 35%;">
<a href="https://1.bp.blogspot.com/--XmDuI5DcQ0/YPn9po7arlI/AAAAAAAAE5c/FOiz-WOlC-MhtH6VJOuAJImsN_OuB2IsACLcBGAsYHQ/s523/ttier.png" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="244" data-original-width="523" src="https://1.bp.blogspot.com/--XmDuI5DcQ0/YPn9po7arlI/AAAAAAAAE5c/FOiz-WOlC-MhtH6VJOuAJImsN_OuB2IsACLcBGAsYHQ/s200/ttier.png" width="200" /></a><span style="font-size: xx-small;">|Subject: Chicken Nuggets | Rights to PNG secured from <a href="https://favpng.com/">FAVPNG Premium</a> |</span></div>Now, this is a food blog, so let me ask a food question. </div><div><br /></div><div>Dark meat chicken is fattier and much more flavorful than white meat chicken. I don't think that's a debatable statement. So why, why, why do manufacturers of everything from canned soup to nuggets brag about using "all white meat?" They’re proud of using the less flavorful option. </div><div><br /></div><div>If you have any thoughts, I'll share your response in an upcoming blog. </div>James Kiesterhttp://www.blogger.com/profile/02671840872934703808noreply@blogger.com0tag:blogger.com,1999:blog-561413213290392291.post-53536750131118233232021-07-13T20:27:00.000-07:002021-07-13T20:27:28.543-07:00Flavored Mayonnaise Is Not Aioli-<br />
As one could probably guess, I watch a lot of shows on <b><i>Food Network</i></b>.<span style="mso-spacerun: yes;"> </span>I was watching <i>Trisha’s Southern Kitchen</i>
when host, <a href="https://www.foodnetwork.com/recipes/trisha-yearwood/pressure-cooked-potatoes-with-smoky-aioli-3865168" target="_blank">Trisha was making “Smoky Aioli”</a> for over potatoes. <span style="mso-spacerun: yes;"> </span>Her aioli was a combination
of <span style="mso-spacerun: yes;"> </span>mayonnaise, ketchup, smoked paprika,
garlic salt, and hot sauce.<span style="mso-spacerun: yes;"> </span>The only problem
is,
<b>IT'S FLAVORED MAYONNAISE, NOT AIOLI!</b>
<br /><br />
Aioli
is made from garlic and oil while mayo is made from egg yolks and oil.<span style="mso-spacerun: yes;"> </span>Mayonnaise, by definition, contains
eggs. <span style="mso-spacerun: yes;"> </span>Aioli, by definition, contains no
eggs.<span style="mso-spacerun: yes;"> </span>This is the reason there's no such
thing as “vegan mayonnaise.”<span style="mso-spacerun: yes;"> </span>Mayonnaise contains
eggs.
<br /><br />
It's a
simple distinction.<span style="mso-spacerun: yes;"> </span>Yet, bizarrely, chefs
and restaurants keep making flavored mayonnaises and calling them aioli.<span style="mso-spacerun: yes;"> </span>Granted, most of the time there's no harm done.
<span style="mso-spacerun: yes;"> </span>If a diner is vegan or allergic to eggs,
and they think they’re ordering aioli, the results can range from annoying to
lethal.
<br /><br />
<div>
<div style="border: 0px solid rgb(0, 0, 0); float: left; padding: 5px; width: 35%;">
<a href="https://www.amazon.com/Stonewall-Kitchen-Roasted-Garlic-Aioli/dp/B00873P6LA?dchild=1&keywords=aioli&qid=1626219643&sr=8-5&linkCode=li2&tag=jamkieshompag-20&linkId=41110f7aeae2d9d139a76f8a326465db&language=en_US&ref_=as_li_ss_il" target="_blank"><img border="0" src="//ws-na.amazon-adsystem.com/widgets/q?_encoding=UTF8&ASIN=B00873P6LA&Format=_SL160_&ID=AsinImage&MarketPlace=US&ServiceVersion=20070822&WS=1&tag=jamkieshompag-20&language=en_US" /></a>
<span style="font-size: xx-small;"><center>Stonewall Kitchen Roasted Garlic Aioli<br />
Photo Courtesy of <a href="https://affiliate-program.amazon.com/">Amazon's Affiliate Program</a>.</center> </span></div>
</div>Even products on stores' shelves are misleading. When I typed "aioli" into Amazon's search engine, <a href="https://www.amazon.com/Stonewall-Kitchen-Roasted-Garlic-Aioli/dp/B00873P6LA?dchild=1&keywords=aioli&qid=1626219643&sr=8-5&linkCode=ll1&tag=jamkieshompag-20&linkId=f62f516ef23462726018f322983dc83e&language=en_US&ref_=as_li_ss_tl">Stonewall Kitchen Roasted Garlic Aioli</a> was the first product to pop up. <div>
<div style="border: 0px solid rgb(0, 0, 0); float: right; padding: 5px; width: 25%;">
<a href="https://www.amazon.com/Terrapin-Ridge-Farms-Avo-Aioli/dp/B08W5C8Z2W?dchild=1&keywords=aioli+vegan&qid=1626221949&sr=8-3&linkCode=li2&tag=jamkieshompag-20&linkId=5d8c60425783c95bba6b2d141173a78b&language=en_US&ref_=as_li_ss_il" target="_blank"><img border="0" src="//ws-na.amazon-adsystem.com/widgets/q?_encoding=UTF8&ASIN=B08W5C8Z2W&Format=_SL160_&ID=AsinImage&MarketPlace=US&ServiceVersion=20070822&WS=1&tag=jamkieshompag-20&language=en_US" /></a>
<span style="font-size: xx-small;"><center>Terrapin Farms Avocado Aioli<br />
Photo Courtesy of <a href="https://affiliate-program.amazon.com/">Amazon's Affiliate Program</a>.</center> </span></div>
</div>Yet, the first two ingredients listed are Canola Oil and <u>"Whole Salted Eggs."</u> Several other aioli products appeared which either listed eggs or didn't list ingredients on their Amazon page. <div><br /></div><div>It wasn't until I typed "vegan aioli" that I found <a href="https://www.amazon.com/Terrapin-Ridge-Farms-Avo-Aioli/dp/B08W5C8Z2W?dchild=1&keywords=aioli+vegan&qid=1626221949&sr=8-3&linkCode=ll1&tag=jamkieshompag-20&linkId=ccca68ea0b2543ba16feeb473a7a006f&language=en_US&ref_=as_li_ss_tl">Terrapin Farms Avocado Aioli</a>, which fit the definition of aioli. Other products fit the definition, but were calling themselves "Vegan Mayonnaise," which isn't actually a thing. <div>
<br /><br />
Many diners won't ask questions about the food they’re ordering for fear looking stupid
and/or annoying. Likewise, a good number of shoppers don't stop to read the backs of jars because they’re in a hurry. </div><div><br /></div><div>When you're ordering food, in a restaurant <b>BE ANNOYING! </b>When you're shopping for groceries <b>READ THE LABELS! </b> It’s the food you're going to eat. Shows on <b><i>Food Network</i></b> are usually
pretty reliable sources of information. When even they’re mislabeling one as the other, you have a right to know
everything about your food before you put it in your mouth.</div></div>James Kiesterhttp://www.blogger.com/profile/02671840872934703808noreply@blogger.com0tag:blogger.com,1999:blog-561413213290392291.post-6922600187979114582021-06-19T17:18:00.002-07:002021-06-28T16:40:35.226-07:00My Beef With Misinformation About Beef<p>-</p><p>I enjoy browsing on Pinterest. I've found cocktail recipes, side dishes, graphics for my screensaver, etc... Many of the graphics on the site are infographics, pictorial fact sheets which can display anything from the evolution the Ford Mustang, to best selling vodka brands, to a timeline of Teddy Roosevelt's life. Such graphics are <i>usually </i>well researched.</p><p>Then there are the screwballs. I opened my email Pinterest newsletter to find a <a href="https://www.pinterest.com/pin/140806223686023/?utm_campaign=homefeednewpins&e_t=85204096a1174711b06f2962b4f51992&utm_source=31&utm_medium=2025&utm_content=140806223686023&utm_term=15&news_hub_id=5171601050674706984" target="_blank">graphic outlining five grades of beef</a>; Choice, Prime, Wagyu, Wagyu from Japan, and Prime 30 day dry aged.</p><p><b><u>The USDA recognizes eight, and only eight, grades of beef. </u></b></p><p>1. <b>U.S. Prime </b>– Highest in quality and intramuscular fat, limited supply. Currently, about 2.9% of carcasses grade as Prime. Prime cuts make superb steaks and roasts.</p><p>2. <b> U.S. Choice</b> – High quality, widely available in foodservice industry and retail markets. Choice carcasses are 53.7% of the fed cattle total. These are also good for roasts and steaks, but are less marbled and flavorful than Prime cuts. </p><p>3. <b>U.S. Select</b> (formerly known as <b>U.S. Good</b>) – lowest grade commonly sold for retail. These cuts are of an acceptable quality, but are less flavorful, juicy, and tender due their lack of marbling. Fat equals flavor. The ribs, loin, and tender loin, are somewhat tender and are good for outdoor grilling and bar-bar-cuing.</p><p>4. <b> U.S. Standard </b>– Lower quality, yet economical, lacking marbling. Standard and Commercial cuts are cheap because they’re tough. Yet, they’re usable in dishes which are cooked low and slow such as chili and stews. </p><p>5. <b> U.S. Commercial</b> – Low quality, lacking tenderness, produced from older animals.</p><p>6. <b> U.S. Utility </b>- This and the two following grades are essentially void of tenderness, and are mostly used for canned & processed foods, occasionally really cheap hamburger. </p><p>7. <b> U.S. Cutter</b></p><p>8. <b> U.S. Canner </b></p><p><b>Wagyu</b> isn't a grade of beef, it's a breed, like angus. Meat from that breed can be graded as prime. The breed is renowned for its marbling because there's no room in Japan to allow the cattle to graze. As a result, the animal develops less muscle and more fat. Again, fat equals flavor. </p><p><b>Dry aged </b>beef isn't a grade of beef. It's beef which has been dried on a rack in a dedicated refrigerator, or cold room, for many days or even weeks. As the meat sacrifices its moisture, the enzymatic reactions are tenderizing the meat again creating a nutty depth of flavor. <a href="https://www.ringsidesteakhouse.com/" target="_blank">RingSide Steakhouse</a> in Portland, Oregon offers a <a href="https://static1.squarespace.com/static/53745c10e4b075c0a115ca2a/t/60c55098e2c5233ddf0eaf95/1623543961617/To+Go+06.02.21.pdf" target="_blank">filet mignon, which has been dry aged for 30 days for $71.75</a>.</p><p>The creators of the infographic in question made sure to list a copyright along its bottom edge, so I don't feel comfortable posting it here. You can click the link to it in the second paragraph of this blog if you're interested though. </p><p>Most infographics are well researched informative tools. However, every now then and one comes along which makes readers stop... scratch their heads... and think, "WTF." That's OK though. You should question <b>EVERYTHING </b>you read online or offline, especially when it involves your food. </p><p>Below are some meat related infographics which are actually helpful. You can click each graphic to see its full sized version. <b><u>Happy Eating!</u> 🥩</b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-e2JQZvOoD4w/YM5x1pd9DlI/AAAAAAAAE4c/nLaZRhPG7yMxXPVfAvcYZyEjFvQ6UVF0gCLcBGAsYHQ/s1800/beefcuts.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1800" height="383" src="https://1.bp.blogspot.com/-e2JQZvOoD4w/YM5x1pd9DlI/AAAAAAAAE4c/nLaZRhPG7yMxXPVfAvcYZyEjFvQ6UVF0gCLcBGAsYHQ/w575-h383/beefcuts.jpg" width="575" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-TYuhiP3Af8A/YM5yGjez0hI/AAAAAAAAE4o/pFeqrN_buIMP3QFHoPjgV_UQP1H8icBNwCLcBGAsYHQ/s846/steak%2Bpreferred%2Bdoneness.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://1.bp.blogspot.com/-vdv4iN2e2eY/YM5x-BLP8tI/AAAAAAAAE4g/4IXMICd9Yj0bjVESSJ0iVJhIz6FmGXH4QCLcBGAsYHQ/s979/grilling.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="979" data-original-width="474" height="640" src="https://1.bp.blogspot.com/-vdv4iN2e2eY/YM5x-BLP8tI/AAAAAAAAE4g/4IXMICd9Yj0bjVESSJ0iVJhIz6FmGXH4QCLcBGAsYHQ/w310-h640/grilling.jpg" width="310" /></a><a href="https://1.bp.blogspot.com/-TYuhiP3Af8A/YM5yGjez0hI/AAAAAAAAE4o/pFeqrN_buIMP3QFHoPjgV_UQP1H8icBNwCLcBGAsYHQ/s846/steak%2Bpreferred%2Bdoneness.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="846" data-original-width="564" height="400" src="https://1.bp.blogspot.com/-TYuhiP3Af8A/YM5yGjez0hI/AAAAAAAAE4o/pFeqrN_buIMP3QFHoPjgV_UQP1H8icBNwCLcBGAsYHQ/w266-h400/steak%2Bpreferred%2Bdoneness.jpg" width="266" /></a><a href="https://1.bp.blogspot.com/-TYuhiP3Af8A/YM5yGjez0hI/AAAAAAAAE4o/pFeqrN_buIMP3QFHoPjgV_UQP1H8icBNwCLcBGAsYHQ/s846/steak%2Bpreferred%2Bdoneness.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><b style="color: black; text-align: left;"><u><b><u><msreadoutspan class="msreadout-line-highlight msreadout-inactive-highlight">Last</msreadoutspan><msreadoutspan class="msreadout-line-highlight msreadout-inactive-highlight"> But Not <msreadoutspan class="msreadout-word-highlight msreadout-inactive-highlight">Least</msreadoutspan>:</msreadoutspan></u></b></u></b><div style="color: black; text-align: left;"><b></b></div></a></div><b><u><div><a href="https://1.bp.blogspot.com/-cWR5QG8Xa7U/YM57odtndgI/AAAAAAAAE40/wu6KQqcn06IBYDGavJ1T2HI_9dXZh7u1QCLcBGAsYHQ/s1731/beefgrades.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1731" data-original-width="1120" height="640" src="https://1.bp.blogspot.com/-cWR5QG8Xa7U/YM57odtndgI/AAAAAAAAE40/wu6KQqcn06IBYDGavJ1T2HI_9dXZh7u1QCLcBGAsYHQ/w414-h640/beefgrades.jpg" width="414" /></a></div></u></b><div><b><br /><u><br /></u></b><p><br /></p></div>James Kiesterhttp://www.blogger.com/profile/02671840872934703808noreply@blogger.com0tag:blogger.com,1999:blog-561413213290392291.post-30560318695349879262021-05-09T15:48:00.000-07:002021-05-09T15:48:00.350-07:00The Food Blahs<p>-</p><p>Lets address the elephant in the virtual room; I've only published two food blogs since the beginning of 2021. As cliché as it sounds, I partly blame the pandemic for my food blahs. When I don't know which dining rooms will be open, and food delivery services sometimes deliver cold food, it's hard to get excited about anything. </p>
<p>I'm flirting with the idea of reviewing more food trucks, but that doesn’t do anything for my non-local readers. I WILL get my food mojo back, and I WILL reenergize this blog. For the immediate future though, I plan to focus on my <a href="https://musingsfromthechristianleft.blogspot.com/">my spiritual blog,</a> and <a href="https://jameskiester.blogspot.com/">my political opinion blog</a>.</p>
<div class="separator" style="clear: both;"><a href="https://www.aheadofthyme.com/wp-content/uploads/2021/01/our-team-1-1024x1536.jpg.webp" style="display: block; padding: 1em 0; text-align: center; clear: right; float: right;"><img alt="" border="0" height="200" data-original-height="800" data-original-width="533" src="https://www.aheadofthyme.com/wp-content/uploads/2021/01/our-team-1-1024x1536.jpg.webp"/></a></div><p>In the meantime if you want to get your food funk on, I recommend this lady's blog, <a href="https://www.aheadofthyme.com/about/">Ahead of Thyme</a>. Sam began her blog as a hobby in 2015. Today she's publishing a recipe a day and reaching a millon people a month.</p>
<p>I save, at least, one recipe of hers per week and have never been disappointed. Just today, she published a recipe for <a href="https://www.aheadofthyme.com/creamy-garlic-mushrooms/">creamy garlic mushrooms</a>, which looks absolutely amazing.</p>
Stella got her groove back, and I will too. Until then, Happy Eating My friends! James Kiesterhttp://www.blogger.com/profile/02671840872934703808noreply@blogger.com0tag:blogger.com,1999:blog-561413213290392291.post-44123261040099101292021-03-06T16:29:00.001-08:002021-06-19T18:09:08.496-07:00The French Dip Of The Taco World -
<div>
<div style="border: 0px solid rgb(0, 0, 0); float: center; padding: 5px; width: 100%;">
<a href="https://1.bp.blogspot.com/-e936gs3nX1g/YELDoqsw5TI/AAAAAAAAEyI/QgYJcQk7D4UzDsLzq2xXT5dkrkBfMLx5gCLcBGAsYHQ/s2048/Birrieria%2B1.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1636" data-original-width="2048" height="340" src="https://1.bp.blogspot.com/-e936gs3nX1g/YELDoqsw5TI/AAAAAAAAEyI/QgYJcQk7D4UzDsLzq2xXT5dkrkBfMLx5gCLcBGAsYHQ/w604-h339/Birrieria%2B1.jpg" width="578" /></a>
<span style="font-size: xx-small;"><center>| Subject: OG Birrieria Taco Truck | Date: 03/04/2021 | Photographers: Dani Cogswell & James Kiester | Permissions: Photo taken for this blog |</center> </span></div>
</div>
<div>
<div style="border: 0px solid rgb(0, 0, 0); float: center; padding: 5px; width: 100%;">
<a href="https://1.bp.blogspot.com/-p8QcIGzYoac/YELN1mk0A4I/AAAAAAAAEyU/4_X4dEUkZ38DWBPj8wibVwWT_IC5HDroACLcBGAsYHQ/s870/Birrieria%2B2.jpg" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="660" data-original-width="870" src="https://1.bp.blogspot.com/-p8QcIGzYoac/YELN1mk0A4I/AAAAAAAAEyU/4_X4dEUkZ38DWBPj8wibVwWT_IC5HDroACLcBGAsYHQ/s340/Birrieria%2B2.jpg" width="578" /></a>
<span style="font-size: xx-small;"><center>| Subject: OG Birrieria's Menu | Date: 03/04/2021 | Photographers: Dani Cogswell & James Kiester | Permissions: Photo taken for this blog |</center> </span></div>
</div>
My best friend, Dani, is, hands down, the pickiest eater I know. She has no qualms about sniffing her restaurant order when it arrives at the table, “just to make sure.” Thus, when she told me about some outrageously delicious tacos, she’d come across, from a new taco truck I had to give them a try.
<br><br>
Parked on first street in Hillsboro, Oregon (Next to the KFC), sits the bright red <b>OG Birrieria Taco Truck</b> . Adjacent to the truck is a makeshift wooden shelter, complete with tables, chairs, and a tall cylindrical space heater.
<br><br>
<div>
<div style="border: 0px solid #000000; float: left; padding: 5px; width: 50%;">
<a href="https://1.bp.blogspot.com/-xvRpKDipfz4/YEQY5lgf-6I/AAAAAAAAEyc/9wTsWZ87aSMKezlbCrtxkiD1SAoQ4yFQACLcBGAsYHQ/s2048/Tacos.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="2048" data-original-width="1536" src="https://1.bp.blogspot.com/-xvRpKDipfz4/YEQY5lgf-6I/AAAAAAAAEyc/9wTsWZ87aSMKezlbCrtxkiD1SAoQ4yFQACLcBGAsYHQ/s320/Tacos.jpg"/></a>
<span style="font-size: xx-small;"><center>| Subject: Taco Box from OG Birrieria's Taco Truck
| Date: 03/04/2021 | Photographers: Dani Cogswell & James Kiester | Permissions: Photo taken for this blog |</center> </span></div>
</div>When I say, “tacos,” you shouldn't be thinking about hamburger and refried beans in a bright yellow shell. <b>OG Birrieria</b> begins by marinating beef in a spiced consommé overnight. The meat is then stuffed into a corn tortilla along with a helping of Cotija cheese. The taco is then dipped into the consommé and fried to order on an electric griddle.
<br><br>
This isn’t fast food, but it only took, roughly, ten minutes for my number to be called once I’d ordered. For $12.00 I received a box with; four tacos, some lime wedges, a mixture of cilantro & onion, a small cup of orange hot sauce paste, a small cup of guacamole, and a generous disposable ramekin of the consommé to serve an au jus of sorts; which is the reason I nicknamed it, “the French dip of the taco world.”
<br><br>
The hot sauce paste was over the top hot, and I wasn't in a guacamole mood. However, I added the; lime juice, onions, and cilantro; to balance the rich meat and cheese with some freshness. Dipping the tacos, before taking each bite, delivered a gamut of salty, spicy, and herbaceous flavors all working together to produce a superb eating experience.
<br><br>
I have nothing bad to say about <b>OG Birrieria’s tacos. 10 out of 10 stars</b>. James Kiesterhttp://www.blogger.com/profile/02671840872934703808noreply@blogger.com1tag:blogger.com,1999:blog-561413213290392291.post-638131046161409222021-01-25T15:55:00.001-08:002021-01-30T18:04:17.787-08:00Did Taco Bell Need To Resurrect Their Loaded Nacho Taco?<p> -</p><p>I was looking for a way to get back into my food blogging groove (if you follow me regularly <a href="http://onjamesplate.blogspot.com/2021/01/hospital-foods-saving-grace.html" target="_blank">you know why I've been off my blogging game</a>), when I heard Taco Bell had re-released their Loaded Nacho Taco for just $1.00. Tempted by the price, I ordered one from my local Taco Bell at 19275 SW Tualatin Valley Hwy, in Aloha, Oregon. </p><div><div style="border: 0px solid rgb(0, 0, 0); float: left; padding: 5px; width: 40%;"><div class="separator" style="clear: both;"><a href="https://1.bp.blogspot.com/-aJO23gPFhXw/YA4HcYm_QJI/AAAAAAAAExA/2RjQcsAPG8wBCGnEBEriwvB_z6gZ-s9xQCLcBGAsYHQ/s2048/NachoTacoBell.jpg" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="1836" data-original-width="2048" src="https://1.bp.blogspot.com/-aJO23gPFhXw/YA4HcYm_QJI/AAAAAAAAExA/2RjQcsAPG8wBCGnEBEriwvB_z6gZ-s9xQCLcBGAsYHQ/s200/NachoTacoBell.jpg" width="200" /></a></div>
<span style="font-size: xx-small;"><center>| Subject: Taco Bell's Loaded Nacho Taco |
<br />| Date: 01/21/2021 |<br />| Photographers: Dani Cogswell & James Kiester |<br />
| Permissions: Photo taken for this blog |</center> </span></div>
</div>The Loaded Nacho Taco consists of <b>lettuce, cheddar cheese, nacho cheese sauce, seasoned beef-like substance</b> (Oh, what? You've had the same thought.), and <b>red corn chip strips</b> for added crunch. <div><br /></div><div>As you can see from the photograph, the taco had a lot of lettuce and meat mixture with a little bit of everything else. The cheese sauce added a bit of spice, otherwise it tasted just like a Soft Taco Supreme minus the sour cream.</div><div><br /></div><div>As for added crunch, the few strips that were present provided a minimal crunch above & beyond the crunch of the lettuce. Honestly, if you want a soft taco with crunch you're better off with a Double Decker Taco Supreme. </div><div><br /></div><div>Don't get me wrong, <b>Taco Bell's Loaded Nacho Taco</b> is a tasty $1.00 taco. It's simply only worth what I paid for it. <b>7 out of 10 stars</b>. </div>James Kiesterhttp://www.blogger.com/profile/02671840872934703808noreply@blogger.com0tag:blogger.com,1999:blog-561413213290392291.post-54883025510515496392021-01-19T13:36:00.096-08:002021-01-19T13:36:00.138-08:00Hospital Food's Saving Grace<p>-</p><p>I haven't posted in some time for the simple reason that I've been in the hospital. No, it wasn’t COVID-19 related, but the problem with my innards was nasty enough to knock me down for the count, requiring emergency surgery.</p><p>Hospital food isn't what you think it is. It's a hundred times worse than your worst culinary imaginings. I'm still having nightmares about their meatloaf and, so called, "mashed potatoes."</p><p>While I was initially tempted to chalk this house of epicurean horrors up to sadism, the reason for the bland flavors and funky textures is far more mundane. A single kitchen has to produce the healthiest possible food (low salt, low fat, etc...) for hundreds of patients, each with their own dietary needs and restrictions. Frankly, it's a miracle hospital kitchens do as well as they do. Being aware of this fact didn't make the crispy chunks of mashed potatoes or the grey chicken based sausage any easier to eat though.</p><p>
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<span style="font-size: xx-small;"><center>| Subject: Orange Sherbet |<br />
| Date: 01/16/2021 | Photographers: Shelby Hester & James Kiester |<br />
| Permissions: Photo taken for this blog |</center> </span></div>
</div><p>Just as all hope seemed lost, I found a single purse among the proverbial pigs ears. I am, of course, speaking of the sweet confection known as <b>sherbet </b>(or sometimes <b>sherbert</b>). According to <a href="https://www.thefreedictionary.com/sherbet" target="_blank">TheFreeDictionary.com, Sherbet</a> is <i style="font-weight: bold;">"a frozen dessert made mainly of fruit juice or fruit purée, usually with sugar and milk or cream</i>."</p>
<p>As the cups of creamy sweet tart deliciousness were keeping me sane, I suspected the hospital served it for its non-dairy properties. Turns out, I wasn’t <i>entirely </i>correct. Like sorbet, sherbet is made of fruit juice and sugar. What sets sherbet apart from its fruity cousin is the <a href="https://news.baskinrobbins.com/blog/sorbet-vs-sherbet-vs-ice-cream-whats-the-difference" target="_blank">1% to 2% inclusion of milk or cream</a> in order to produce the creamy texture sherbet is known for.</p>
<p>Sherbet is perfectly balanced between juiciness & creaminess, and sweetness & tartness. Yet, the confection is almost entirely associated with grade schools and/or hospitals. I'd be willing to wager that most people reading this blog haven't even thought about sherbet since eating it with a little wooden spoon during a sixth grade field trip. Once I was released from the hospital, I corrected the error of my ways by treating myself to a gallon of sherbet to keep in my freezer. It's become my new favorite dessert. </p><p></p>James Kiesterhttp://www.blogger.com/profile/02671840872934703808noreply@blogger.com0tag:blogger.com,1999:blog-561413213290392291.post-37960722441608467932020-11-21T12:10:00.035-08:002020-11-21T12:10:00.275-08:00Downsizing Thanksgiving<div>-</div><div>I haven't posted a food blog since August 10th. Between watching people politicize the pandemic, and a truly weird election, I've been feeling too blah to care about who's putting prime rib on a cheeseburger. And honestly, I've done so many Thanksgiving food blogs, that I told myself I'd never write another one. I simply couldn't imagine having anything else to say about the traditionally glutinous holiday meal. Thus, it's ironic that I'm breaking my dry spell to write about said meal. </div><div><br /></div><div>Of course, as we're being asked to limit the size of our gatherings, this year, to avoid infection, this won't be a traditional Thanksgiving for many of us. My house is no exception. </div><div><br /></div><div>Since it will be just two of us, we've decided to forgo the turkey, and roast a small game hen. It doesn't make sense to work all day on a big turkey, only to be stuck with two weeks worth of leftovers. And frankly, I think game hen has more flavor than turkey. </div><div><br /></div><div>However, I wanted to maintain that same holiday sage flavor profile. I did some research and <b>FOUND </b>the following recipe for <i>Cornish Game Hen With Sage Butter </i>at <a href="https://www.food.com/recipe/cornish-game-hens-with-sage-and-garlic-94207">Food.com</a>. </div><div style="break-before: page; page-break-before: always;"><h2 style="text-align: left;"><u>Cornish Game Hens With Sage Butter:</u></h2><a href="https://www.food.com/recipe/cornish-game-hens-with-sage-and-garlic-94207">Recipe found at Food.com</a>: </div><div style="break-before: page; page-break-before: always;">READY IN: 1hr 5mins, SERVES: 2 </div><div style="break-before: page; page-break-before: always;"><u><b><br /></b></u></div><div style="break-before: page; page-break-before: always;"><u><b>Ingredients:</b></u></div><div style="break-before: page; page-break-before: always;"><br /></div><div style="break-before: page; page-break-before: always;"> 1 Cornish hen, split into halves|</div><div style="break-before: page; page-break-before: always;"> 4 tablespoons butter, softened|</div><div style="break-before: page; page-break-before: always;"> 2 tablespoons fresh sage (or 3 tsp dried sage), chopped|</div><div style="break-before: page; page-break-before: always;"> 1 garlic clove (or more to taste), minced|</div><div style="break-before: page; page-break-before: always;"> Zest of half a lemon, grated|</div><div style="break-before: page; page-break-before: always;"> 0.25 teaspoon paprika|</div><div style="break-before: page; page-break-before: always;"> salt and pepper to taste| </div><div style="break-before: page; page-break-before: always;"><br /></div><div style="break-before: page; page-break-before: always;"><u><b>Directions:</b></u></div><div style="break-before: page; page-break-before: always;"><br /></div><div style="break-before: page; page-break-before: always;">Blend 3 tablespoons of butter with the sage, garlic, lemon zest, salt and pepper. Separate breast and leg skin from hens. Press the mixture under the skins and spread evenly. Melt remaining butter and add paprika Brush this butter over the hen. </div><div style="break-before: page; page-break-before: always;"><br /></div><div style="break-before: page; page-break-before: always;"> Place hens in single layer in shallow oiled pan.
Roast at 400 F, uncovered, 40 to 45 minutes. Baste twice with pan drippings.<br />-</div><div style="break-before: page; page-break-before: always;"><br /></div>
Keep in mind, this isn't my recipe. Nevertheless, if executed well, it should provide a taste of Thanksgiving without all the work of a turkey. <div><br /></div><div>Likewise, we feel no need to make every side dish either. Some dressing with gravy, cranberry sauce, a few <a href="http://onjamesplate.blogspot.com/2012/11/kicking-off-thanksgiving-dinner.html">*deviled eggs</a>, and a nice Riesling will make a good holiday meal. Some pumpkin pie with coffee afterwards and you’re all set.</div><div><br /></div><div>Of course, you could always go the popcorn and toast route. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-fK1lbe4V9uI/X7XMR9kaCiI/AAAAAAAAEu8/dtAR04Mp-Ssoz7VdFtcRV1bIopw5OdAvQCLcBGAsYHQ/s630/Happy%2BThanksgiving.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="548" data-original-width="630" src="https://1.bp.blogspot.com/-fK1lbe4V9uI/X7XMR9kaCiI/AAAAAAAAEu8/dtAR04Mp-Ssoz7VdFtcRV1bIopw5OdAvQCLcBGAsYHQ/s320/Happy%2BThanksgiving.jpg" width="320" /></a></div><br /><div><br /></div><br /><br /><span style="font-size: xx-small;"><b><u> *=Recipe from prior Thanksgiving blog.</u></b></span>James Kiesterhttp://www.blogger.com/profile/02671840872934703808noreply@blogger.com0tag:blogger.com,1999:blog-561413213290392291.post-45389868875640960182020-08-10T14:29:00.001-07:002020-12-23T19:54:27.681-08:00August Is National Goat Cheese Month<p>-<br>In order to give a boost of support to a particular segment of food producers, the American Legislature will honor food with its own day, week, or month. August is <b>National Goat Cheese Month</b>.</p><div>
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<a href="https://www.amazon.com/Bonne-Vie-Original-Goat-Log/dp/B075JNPKDD/ref=as_li_ss_il?almBrandId=QW1hem9uIEZyZXNo&crid=2M2DJGCRT1W5I&dchild=1&fpw=alm&keywords=goat+cheese&qid=1596930036&sprefix=goa,aps,259&sr=8-1&linkCode=li3&tag=jamkieshompag-20&linkId=22e853583a71ccbe50e613d212ebb27c&language=en_US" target="_blank"><img border="0" src="//ws-na.amazon-adsystem.com/widgets/q?_encoding=UTF8&ASIN=B075JNPKDD&Format=_SL250_&ID=AsinImage&MarketPlace=US&ServiceVersion=20070822&WS=1&tag=jamkieshompag-20&language=en_US" /></a>
<span style="font-size: xx-small;"><center>Photo Courtesy of <a href="https://affiliate-program.amazon.com/">Amazon's Affiliate Program</a>.</center> </span></div>
</div><div><br /></div><b>"Goat Cheese"</b> is a term which carries a degree of confusion along with it. When many people use the term, they're referring to <b>Chevre</b>, such as the one from <b>La Bonne Vie</b> (as pictured on the left) in France. <div><br /></div><div><b>Chevre </b>is made from bacterial cultures and rennet being added to raw or pasteurized goats' milk. The mixture coagulates over time, forming ad dense curd. The curd is then separated from the whey and put into molds to age and develop complexity of flavor. </div><div><b><br /></b></div><div>The end result is<b> </b> a roll of soft crumbly cheese with a salty flavor and mildly tart finish. Such cheeses can be purchased plain, or with various ingredients (Italian herbs, sun-dried tomatoes, garlic, etc...) mixed in.</div><div><br /></div><div><div>However, <b>"Goat Cheese" </b>can also refer to any cheese made with goat milk, including, but not limited to:</div><div><ul style="text-align: left;"><li> Anari cheese</li><li>Añejo cheese </li><li>Anthotyros</li><li>Ardagh Castle Cheese</li><li>Ardsallagh Goat Farm</li><li>Banon cheese</li><li>Bastardo del Grappa</li><li>Blue Rathgore</li><li>Bluebell Falls</li><li>Bokmakiri cheese</li><li>Bonne Bouche</li><li>Bouq Émissaire</li><li>Brunost</li><li>Bucheron</li><li>Cabécou</li><li>Cabrales cheese</li><li>Caciotta</li><li>Capricious</li><li>Caprino cheese</li><li>Caprino dell'Aspromonte</li><li>Castelo Branco cheese</li><li>Cathare</li><li>Chabichou</li><li>Chabis</li><li>Chaubier</li><li>Chavroux</li><li>Chèvre noir</li><li>Chevrotin</li><li>Circassian cheese</li><li>Circassian smoked cheese</li><li>Clochette</li><li>Clonmore Cheese</li><li>Cooleeney Farmhouse Cheese</li><li>Corleggy Cheese</li><li>Couronne lochoise</li><li>Crottin de Chavignol</li><li>Dolaz cheese</li><li>Faisselle </li><li>Feta (Great on salads, tacos, and pizzas)</li><li>Formaela</li><li>Garrotxa cheese</li><li>Geitost</li><li>Gevrik</li><li>Dunlop cheese</li><li>Gleann Gabhra</li><li>Glyde Farm Produce</li><li>Graviera</li><li>Halloumi</li><div style="border: 0px solid rgb(0, 0, 0); float: right; padding: 5px; width: 50%;">
<a href="https://www.amazon.com/Cypress-Grove-Humboldt-Fog-Cheese/dp/B001TJRF6I/ref=as_li_ss_il?dchild=1&keywords=Ch%C3%A8vre+noir&qid=1597011880&s=grocery&sr=1-5&linkCode=li3&tag=jamkieshompag-20&linkId=c360727548cabba1405b8945ee312c3a&language=en_US" target="_blank"><img border="0" src="//ws-na.amazon-adsystem.com/widgets/q?_encoding=UTF8&ASIN=B001TJRF6I&Format=_SL250_&ID=AsinImage&MarketPlace=US&ServiceVersion=20070822&WS=1&tag=jamkieshompag-20&language=en_US" /></a>
<span style="font-size: xx-small;"><center>Photo of Humboldt Fog Courtesy of <a href="https://affiliate-program.amazon.com/">Amazon's Affiliate Program</a>.</center> </span></div>
<div></div><li>Harbourne Blue</li><li>Humboldt Fog </li><li>Jibneh Arabieh</li><li>Kars gravyer cheese</li><li>Kasseri</li><li>Kefalotyri</li><li>Kunik cheese</li><li>Leipäjuusto</li><li>Majorero</li><li>Manouri</li><li>Mató</li><li>Mizithra</li><li>Nabulsi cheese</li><li>Pantysgawn</li><li>Payoyo cheese</li><li>Pélardon</li><li>Picodon</li><li>Picón Bejes-Tresviso</li><li>Pouligny-Saint-Pierre cheese</li><li>Queso Palmita</li><li>Rigotte de Condrieu</li><li>Robiola</li><li>Rocamadour cheese</li><li>Rubing</li><li>Sainte-Maure de Touraine</li><div style="border: 0px solid rgb(0, 0, 0); float: right; padding: 5px; width: 50%;">
<a href="https://www.amazon.com/Traditional-Jacquin-Chevre-Selles-ounce/dp/B08CKT1WMZ/ref=as_li_ss_il?dchild=1&keywords=selles-sur-cher&qid=1597013031&sr=8-3&linkCode=li2&tag=jamkieshompag-20&linkId=4f044fd10a572fb45af24ab72a37d996&language=en_US" target="_blank"><img border="0" height="205" src="//ws-na.amazon-adsystem.com/widgets/q?_encoding=UTF8&ASIN=B08CKT1WMZ&Format=_SL160_&ID=AsinImage&MarketPlace=US&ServiceVersion=20070822&WS=1&tag=jamkieshompag-20&language=en_US" width="205" /></a>
<span style="font-size: xx-small;"><center>Photo of Ash covered Selles-sur-Cher Courtesy of <a href="https://affiliate-program.amazon.com/">Amazon's Affiliate Program</a>.</center> </span></div>
<div></div><li>Santarém cheese</li><li>Selles-sur-Cher cheese</li><li>Snøfrisk</li><li>St Helen's</li><li>St Tola</li><li>Testouri</li><li>Tesyn</li><li>Tulum cheese</li><li>Valençay cheese</li><li>Van herbed cheese</li><li>Xynomizithra</li><li>Xynotyro</li></ul>Interestingly, when lawmakers declared August to be <b>National Goat Cheese Month</b> they didn't define their terms. Were they referring to the rolls of soft tangy cheese only, or were they intending to honor all cheeses made with goats' milk? Because we want our lawmakers to be masters of ambiguity. HA! </div><div><br /></div><div>On the other hand, such ambiguity gives us a good excuse to try a variety of these delicacies during the rest of this month.</div><div><br /></div><div>Stay healthy, safe, and sane, my friends. </div>
</div>James Kiesterhttp://www.blogger.com/profile/02671840872934703808noreply@blogger.com0tag:blogger.com,1999:blog-561413213290392291.post-6789295352305655832020-07-09T21:41:00.000-07:002020-07-10T14:31:33.752-07:00Alfredo Sauce By Any Other Name<div>
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I've been blogging since before the term had become part of our collective vocabulary. As far back as 1996, I was uploading science fiction book & movie reviews, via dialup, to my own site. On 9/11/2001, I switched to writing political opinion pieces, adding food related pieces a few years later. With such a body of work to my name, it's a challenge to not repeat myself. </div>
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On July 9th, 2020, <a href="http://delish.com/">Delish.com</a> posted <a href="https://www.delish.com/food-news/a33234858/olive-garden-amazing-alfredos/">Olive Garden Launched An Amazing Alfredos Menu With More Sauce</a>. The Americanized Italian food chain is adding 30% more sauce to their current Alfredo dishes; Fettuccine Alfredo, Chicken Alfredo, Shrimp Alfredo, and Seafood (shrimp + scallops) Alfredo; and adding Steak Alfredo (a grilled 6 oz. top sir loin steak topped with garlic butter and served over Fettuccine Alfredo).</div>
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Having grown up in suburban America, I've come to be fond of a white savory cream sauce served over pasta. It's the version of "Alfredo" which Olive Garden, and most American eaters base their recipes on. Yet, strictly speaking, it's not Italian Alfredo. </div>
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I began writing this blog to explain the difference, before I realized I'd written an identical piece in 2015. I was tempted to scrap this entry, but decided that some things bare repeating. </div>
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What we think of as Alfredo Sauce would be more accurately described as a Parmesan Cream Sauce. This style can be prepared separately then added to the Fettuccine noodle once they're cooked, which is nice for restaurants. It has the added advantage of being something that can be put into a bottle and sold. </div>
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<b><u>Americanized Alfredo Sauce:</u></b></div>
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<a href="https://1.bp.blogspot.com/-8Cr4O0nmA4g/XwfrJoZgDMI/AAAAAAAAEso/-rffaLJlOWob04UdVSaKpPz2xiPNiXkWQCLcBGAsYHQ/s2048/fa2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1780" height="320" src="https://1.bp.blogspot.com/-8Cr4O0nmA4g/XwfrJoZgDMI/AAAAAAAAEso/-rffaLJlOWob04UdVSaKpPz2xiPNiXkWQCLcBGAsYHQ/s320/fa2.jpg" /></a><br />
<span style="font-size: xx-small;">|Subject: Fettuccine Alfredo at the Olive Garden in Fair Lakes, Fairfax County, Virginia | Date: 03/15/2020 | Photographer: Famartin| This file is licensed under the Creative Commons Attribution-Share Alike 4.0 International |</span></div>
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<b>Ingredients</b></div>
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1/4 pound (1/2 cup) sweet butter, melted,</div>
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1 cup heavy cream, warmed,</div>
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3/4 cup freshly grated Parmesan cheese,</div>
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Salt to taste,</div>
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1/4 tsp. freshly ground pepper</div>
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Mix all ingredients. Pour over 4 servings of warm pasta (I use fettuccine). Serve immediately.</div>
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However, cuisine aficionados, such as <a data-blogger-escaped-target="_blank" href="http://www.splendidtable.org/story/there-is-no-such-thing-as-alfredo-sauce-but-you-can-still-make-alfredo-pasta">Lynne Rossetto Kasper</a> maintain <b>Pasta Alfredo</b> is a way of preparing a pasta dressing, rather than a sauce, named for the <b>Restaurant Alfredo </b>in Rome. It's assembled in the pan alongside the warm noodles so the pasta absorbs the flavors of the cheese, garlic, and pepper. </div>
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<b><u>Roman Style Fettuccine Alfredo:</u></b></div>
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<span style="font-size: xx-small;">|Subject: Fettuccine Alfredo made with Fettuccine egg noodles, butter and Parmigiano-Reggiano | Date: 09/05/2017 | Photographer: Meliciousm | This file is licensed under the Creative Commons Attribution-Share Alike 4.0 International |</span></div>
<b><u><br /></u></b><b>Ingredients</b><br />
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1 lb pasta,</div>
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1 stick (4 oz) butter,</div>
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1.5-2 cups Parmigiano Reggiano,</div>
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1 cup heavy cream,</div>
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1 clove of garlic,</div>
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salt &amp; pepper to taste</div>
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Melt the butter in the pan with salt and pepper. Add the garlic to the butter when melting but don't brown it. Add the freshly-cooked hot pasta to the butter and mix it together over low heat. Then add cream in to the pasta and let the cream and butter will be absorbed by the pasta as you continue to toss the pasta. Finally sprinkle on grated Parmesan cheese and keep tossing until the cheese joins with the coating on the noodles. Season once more with salt and pepper if necessary end serve.</div>
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Truthfully, I enjoy both versions. I simply wish people would quit confusing one for the other. </div>
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If Olive Garden delivers to my area, I hope to review their Steak Alfredo soon. We'll see. 🤷♂️</div>
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<span style="font-size: x-small;"><b><u>Recipes Print as pages 2 & 3.</u></b></span></div>
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James Kiesterhttp://www.blogger.com/profile/02671840872934703808noreply@blogger.com0tag:blogger.com,1999:blog-561413213290392291.post-86960782635241633602020-06-08T17:26:00.001-07:002020-06-08T17:26:58.659-07:00KFC Reenters The Crispy French Fry Game-<br />
When I was in high school, <b>Kentucky Fried Chicken</b> sold crispy shoestring French fries. They were salty, crispy, and you could even see patches of delicious golden batter clinging to their yellow exterior. I loved those fries! Then... one day... without warning (there was no internet in 1985)... they were gone. Some sadist had replaced them with heavy jojos.<br />
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<tr><td class="tr-caption" style="text-align: center;">I forgot to take a picture of them, so<br />
thank Heaven for KFC's online press kit.</td></tr>
</tbody></table><b>THEY'RE BACK!!!</b> After 35 years, <b>KFC </b>has put one of my favorite fast food sides back on their menu. The moment I heard the news I had Grubhub rush me an order from my local <b>KFC</b> at 18735 S.W. Tualatin Valley Hwy., in Aloha, Oregon. A small order is $2.99 and a large is $4.99. I got a small order with my chicken. <div><br /></div><div>They arrived hot. When I first opened the sack, my nose was instantly teased with the familiar savory aroma fast food patrons have come to know. At first glance, they were slightly shorter than McDonald's fries, but sporting patches of the golden batter I remembered from my youth. </div><div><br /></div><div>As for the taste, most of the fries were crispy on the outside and soft on the inside. Sadly, a few of them, 4 or 5, were rock-hard as if they were stale. The stale ones made me sad, but the rest were tasty enough that I enjoyed my meal.</div><div><br /></div><div>Even though there were a few duds in the bunch, I'm still glad they're back even if I can only award them <b>7 out of 10 stars</b>.</div>James Kiesterhttp://www.blogger.com/profile/02671840872934703808noreply@blogger.com0tag:blogger.com,1999:blog-561413213290392291.post-82762190360445175982020-04-22T15:13:00.004-07:002020-04-22T15:13:57.132-07:00Keep The Epicurean Home Fires Burning-<br />
Like most responsible Americans, I've been stuck indoors for, what seems like, forever. Even though I've practically been chained to my computer, I haven't written a food blog in quite some time. Like the rest of the world, the food landscape has changed dramatically, over night.<br />
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<img alt="Waitress" border="0" src="https://i61.photobucket.com/albums/h77/keystar_2006/OWNER-PC/Saver/Food/Waitress.jpg" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b style="font-size: x-small; text-align: start;">Subject: Waitress | Date: 03/27/2008 | Photographer: Json |</b><br />
<span style="font-size: xx-small; text-align: start;">This file is licensed under the Creative Commons Attribution 2.0 Generic license.</span></td></tr>
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For the last few weeks, states with responsible governors have closed nonessential businesses, including dining rooms and bars. Restaurant fare has been reduced to take-out and/or delivered meals.<br />
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Fast food places and other chain restaurants are taking a hit to their bottom line, but they can adapt. Much of their business was from delivery and drive-thru orders before this happened. The staff who worked the dining rooms have been laid off, and they're hurting, but the chains themselves, for the most part, will survive. However, 75% of restaurants in the United States of America are independently owned.<br />
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One can eat a burger, box of chicken, or taco anywhere. Eaters can down such meals in their cars, if they want to, and not sacrifice much of the experience. Yet, a meal of 28 day aged center cut tenderloin, partially wrapped in smoky bacon, and topped with a demi-glace, served over rustic buttermilk mashed potatoes alongside seasonal vegetables doesn't translate as well as a take-out meal. Thus, such restaurants are struggling to keep the lights on until this is over, whenever that will be.<br />
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The government is offering restaurants and bars loans to get the through the crisis, on the condition that 75% of the loan will be spent on payroll. Yet, as Chef Tom Colicchio of Top Chef has pointed out, if dining room staff aren't working, the money is needed for; gas, water, electricity, rent, and ingredients; more than payroll. Thus, the restaurants which need it most aren't qualifying.<br />
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Organizations, such as the <a href="https://www.jamesbeard.org/relief">James Beard Foundation Relief Fund</a> are raising to keep the epicurean home fires burning. According to their site, <i>"The purpose of the James Beard Foundation Food and Beverage Industry Relief Fund (the “Fund”) is to provide critical financial assistance to small, independent restaurants that, due to the COVID-19 (Coronavirus) national disaster, have an immediate need for funds to pay set operating expenses and keep from going out of business."</i><br />
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While their efforts may indeed payoff, as <a href="https://www.eater.com/2020/4/17/21224960/reopened-restaurants-face-new-reality-after-coronavirus">Eater.com's "There Will Be No Grand Reopening for Restaurants </a> suggests the new normal may not be the normal w once knew. <i> "'You may be having dinner with a waiter wearing gloves,' suggested the governor (of California), drawing on previous remarks made by California public health director Dr. Sonia Angell. 'Maybe a face mask, a dinner where the menu is disposable, where the tables, half of the tables in that restaurant no longer appear, where your temperature is checked before you walk into the establishment.'”</i>James Kiesterhttp://www.blogger.com/profile/02671840872934703808noreply@blogger.com0tag:blogger.com,1999:blog-561413213290392291.post-40270051880649786722020-03-20T14:49:00.000-07:002020-03-20T14:49:58.899-07:00Taco Bell's Next Big Sandwich, The Triplelupa-<br />
Given today’s climate, I considered stopping work on my food blog until this state of emergency blows over. Upon reflection, I thought it would be nice to focus on something other than the virus. <br />
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|Subject: Taco Bell's Triplelupa| |Date: 03/20/2020|</div>
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|Photographers: Dani Cogswell & James Kiester|</div>
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Not being able to get out much these days, my friend treated me to drive-thru fare from the Taco Bell at 19275 SW TV HWY in Aloha, OR. Having seen the commercial for it recently, I decided to have the new <b>Triplelupa</b>.<br />
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The <b>Triplelupa</b> comes in a long flatbread shell designed to look like three Chalupas fused together. All three sections consist of a base of seasoned ground beef topped with sauce, lettuce, tomato, and a garnish of grated cheese. Supposedly, one end has nacho cheese sauce, the opposite end has chipotle sauce, and the center section has both sauces. <br />
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Vegetarians can replace the meat with refried beans, black beans, or potatoes.<br />
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Honestly, I couldn't taste a difference between one end and the other, so I suspect they put both sauces along all three sections. That being said, it worked. Between the seasoning on the beef and the sauces, this was a pleasantly spicy sandwich without be over-the-top tongue searingly HOT. With an order of Nacho Fries and a cup of coffee, it made a tasty and filling lunch. <br />
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However, this isn't a sandwich you can eat while driving. There's way too much iceberg lettuce and flavorless tomato which only serve to fall on the eater’s lap upon taking a bite. There's also so little shredded cheese that it adds nothing to the sandwich. <br />
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For $3.49 ($5.99 with a crunchy taco, cinnamon twists, and a medium drink) the <b>Triplelupa</b> is a tasty, but extremely messy, sandwich. I’d give it <b>7.5 out of 10 stars</b>.<br />
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Stay safe & sane.James Kiesterhttp://www.blogger.com/profile/02671840872934703808noreply@blogger.com0tag:blogger.com,1999:blog-561413213290392291.post-58068724166564401732020-03-01T16:33:00.000-08:002020-03-01T16:33:44.705-08:00Carl's Jr's BFC Angus Thickburger - A Review-<br />
I should begin by confessing that I’m typically not a fan of Carl's Jr.. I find their meat to be over cooked and dry. That being said, when I heard their new “<b>BFC Angus Thickburger</b>” comes with a wheel of deep-fried cheese on top, I had to investigate. <br />
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<tr><td class="tr-caption" style="text-align: center;">| Subject: BFC Angus Thickburger |<br />| Date: 02/28/2020 | Photographers: Dani Cogswell & James Kiester |<br />| Permissions: Photo taken for this blog |</td></tr>
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I went through Carl's Jr. drive-thru window at <i>6653 SE Tualatin Valley Highway in Hillsboro, OR </i>and ordered the BFC, a medium fry, and a medium (30 ounce) Coke for $10.94. The burger came with a flame broiled Angus beef patty, a combination of Cheddar and Mozzarella cheese coated in a seasoned breading & fried crispy, lettuce, tomato, and Boom Boom sauce on a toasted bun.<br />
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I didn't get the cheese in my first bite, so all I tasted was the horseradish foreword “Boom Boom” sauce. I suppose if Carl's Jr. was one of my regular haunts, I’d have been prepared for the spiciness. As it was, I found the taste a bit overpowering. I took another bite, and this time I hit paydirt. I could hear the crunch as I bit through the cheese, exposing a molten golden center. The Mozzarella allowed the wheel to melt evenly while the Cheddar delivered a pleasantly sharp Cheddar taste.<br />
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As I made my way through the sandwich, the cool light flavors the lettuce and tomato played against richness of the cheese and the beef to produce a balanced bite of food. I like char-broiled hamburgers, but these patties were the same dry beef I’ve come to expect from Carl's. However, the moisture of the cheese compensated for the parched meat enough that I was able to enjoy polishing off the meal.<br />
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Although I liked the burger, for the most part, I’d have preferred a patty with a little less of a cook on it and some other sauce (maybe just mayonnaise). I’d give <b>Carl's Jr.’s BFC Angus Thickburger 8 out of 10 stars</b>.James Kiesterhttp://www.blogger.com/profile/02671840872934703808noreply@blogger.com0tag:blogger.com,1999:blog-561413213290392291.post-47376047663009354722020-02-22T20:02:00.000-08:002020-02-23T16:13:40.349-08:00Food & Politics Collide With Andrew Zimmern At The Helm-<br />
By now it should be obvious that I’m a pretty big food nerd. No, it’s true. I’ll own it. I love well developed; flavors, aromas, textures; the whole epicurean nine yards. However, if you only read my food blog, you may not be aware I’m a political liberal as well. Being a liberal, I’m an MSNBC junkie. Thus, when I heard chef <b>Andrew Zimmern</b>, of <i>Bizarre Foods</i> fame, would be hosting a show on my favorite news channel, I had to check it out. <br />
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<a href="https://www.amazon.com/Bizarre-Foods-Andrew-Zimmern-Coll/dp/B0046BHC14/ref=as_li_ss_il?crid=2C2IVGK3M2MRJ&keywords=andrew+zimmern&qid=1582421335&sprefix=andrew+z,aps,212&sr=8-9-spons&psc=1&smid=ABLI0FL268ZL4&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEzUkVJSTU0VUIxSUxQJmVuY3J5cHRlZElkPUEwMTQzMjEyUVdQUDVBQTM0VzBXJmVuY3J5cHRlZEFkSWQ9QTA5MDkwODMzT1hWTjMxUzY2WDk5JndpZGdldE5hbWU9c3BfbXRmJmFjdGlvbj1jbGlja1JlZGlyZWN0JmRvTm90TG9nQ2xpY2s9dHJ1ZQ==&linkCode=li3&tag=jamkieshompag-20&linkId=6b85023c403b3c44038bd8f1cb60a0c8&language=en_US" target="_blank"><img border="0" src="//ws-na.amazon-adsystem.com/widgets/q?_encoding=UTF8&ASIN=B0046BHC14&Format=_SL250_&ID=AsinImage&MarketPlace=US&ServiceVersion=20070822&WS=1&tag=jamkieshompag-20&language=en_US" /></a><br />
<span style="font-size: xx-small;">Chef Andrew Zimmern<br />
Photo Courtesy of <a href="https://affiliate-program.amazon.com/">Amazon's Affiliate Program</a>. </span></center>
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What's <i>Eating America</i> bills itself as a show which explores social and political issues through the lens of food. The first episode was dedicated to the immigration debate. With an unapologetically progressive/anti-Trump slant, Zimmern explained the degree to which migrant workers harvest, process, and prepare the food we eat. <br />
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Telling the stories of seasonal field workers, a foreign-born chef who depends on migrant labor, and others the February 16th premier episode made the case that migrant workers are being abused by a system which would collapse without them. Chef Jose Andres, who fed federal employees during the 2013 government shutdown, made an impassioned speech about the plight of migrant workers.<br />
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Again, I’m liberal, so I agreed with their message, but I doubt it would sway anyone who isn’t already in their ideological camp. That being said, conservative foodies may still enjoy vivid descriptions of barbacoa tacos, pork consommé, and other delectable dishes. <br />
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Airing Sunday nights on the aforementioned MSNBC, this five-episode series takes a more in-depth look at food than anything currently running on Food Network. James Kiesterhttp://www.blogger.com/profile/02671840872934703808noreply@blogger.com0tag:blogger.com,1999:blog-561413213290392291.post-57732982985867274932020-01-23T13:23:00.000-08:002020-02-06T12:40:34.313-08:00European Cheeses May Be Unaffordable Soon<a href="https://culturecheesemag.com/">Culture Magazine</a> is a periodical all about the wonderful world of cheese, making it one of my favorite magazines. In fact, I have a birthday coming up. If one of my readers wanted to give me a gift subscription, I wouldn't object.<br />
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Getting back on topic, according to their piece <a href="https://culturecheesemag.com/blog/tariffs-101-eu-cheeses-take-a-hike#.XiCqMD95l9o.blogger">Tariffs 101: EU cheeses take a hike</a>, the Trump administration has proposed EU tariff hike, In October of last year, the White House imposed a 25% tax on imports from the EU, including spirits, wine, and cheese. Cheese retailers have begun amassing supplies of Provolone, Roquefort, Edam, Comtè, Emmental, Parmigiano Reggiano, and literally hundreds of other affected cheeses. However, such supplies are expected to be exhausted before 2021. <br />
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When I first read about this travesty, I rolled my eyes and said to myself, “This is one more way Trump's f#@&ing things up.” I thought about it though, and realized there's a bit of a silver lining. With imports disappearing from the market, American cheese enthusiasts have a good excuse to really get to know American cheese. <br />
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Now, when I say, “American cheese,” I’m not referring to processed cheese made from a blend of milk, milk fats and solids, with other fats and whey protein concentrate. I’m talking about superbly crafted artisan creations which excite the senses and delight the pallet. <br />
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Today, hundreds of artisan cheese makers are turning out delicious labors of love. Eaters can find American cheeses in every conceivable flavor and texture, made from a variety of milks.<br />
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<a href="https://www.amazon.com/Smokey-Blue-Cheese-1-pound/dp/B00BW2MH24/ref=as_li_ss_il?crid=1R22M93KYYMUF&keywords=rogue+creamery+smokey+blue+cheese&qid=1579290773&s=grocery&sprefix=rogue+creamery+s,aps,219&sr=1-1&linkCode=li2&tag=jamkieshompag-20&linkId=5a74dd2753007efea140b9a45ea14128&language=en_US" target="_blank"><img border="0" src="//ws-na.amazon-adsystem.com/widgets/q?_encoding=UTF8&ASIN=B00BW2MH24&Format=_SL160_&ID=AsinImage&MarketPlace=US&ServiceVersion=20070822&WS=1&tag=jamkieshompag-20&language=en_US" /><br />
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|<a href="https://www.amazon.com/Smokey-Blue-Cheese-1-pound/dp/B00BW2MH24/ref=as_li_ss_il?crid=1R22M93KYYMUF&keywords=rogue+creamery+smokey+blue+cheese&qid=1579290773&s=grocery&sprefix=rogue+creamery+s,aps,219&sr=1-1&linkCode=li2&tag=jamkieshompag-20&linkId=5a74dd2753007efea140b9a45ea14128&language=en_US" target="_blank"><span style="font-size: xx-small;">Rogue Creamery's Smokey Blue</span></a>|</center>
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<span style="font-size: xx-small;">|Photo Courtesy of <a href="https://affiliate-program.amazon.com/">Amazon's Affiliate Program</a>.|</span></div>
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My favorite of these is Rogue Creamery’s Smokey Blue. This cow’s milk cheese is cold smoked over hazelnut shells and cave aged, in Central Point, Oregon, to produce a creamy cheese with flavors of; sweet cream, salt, and smoke; reminiscent of bacon. This is just one of a myriad of quality blue cheeses made right here in the United States of America, not to mention the wide array of Cheddar, Swiss-esc, Gouda-esc, Italian inspired, and completely original cheeses produced on our shores.<br />
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<a href="https://www.amazon.com/igourmet-Cotija-7-5-ounce/dp/B00182M0AM/ref=as_li_ss_il?crid=1MVYT4X8TJ3VX&keywords=cojita+cheese&qid=1579294303&s=grocery&sprefix=coj,grocery,208&sr=1-16&linkCode=li2&tag=jamkieshompag-20&linkId=43caaabb338fbfd916b0275be16898c9&language=en_US" target="_blank"><img border="0" src="//ws-na.amazon-adsystem.com/widgets/q?_encoding=UTF8&ASIN=B00182M0AM&Format=_SL160_&ID=AsinImage&MarketPlace=US&ServiceVersion=20070822&WS=1&tag=jamkieshompag-20&language=en_US" /><br />
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|<u><span style="font-size: xx-small;"><span style="color: #000120;"><a href="https://www.amazon.com/igourmet-Cotija-7-5-ounce/dp/B00182M0AM/ref=as_li_ss_il?crid=1MVYT4X8TJ3VX&keywords=cojita+cheese&qid=1579294303&s=grocery&sprefix=coj,grocery,208&sr=1-16&linkCode=li2&tag=jamkieshompag-20&linkId=43caaabb338fbfd916b0275be16898c9&language=en_US" target="_blank"><span style="font-size: xx-small;">Cotija Cheese from the Michoacán and Jalisco regions of Mexico</span></a>|</span></span></u></center>
<u></u><span style="font-size: xx-small;"></span><span style="color: #000120;"></span>|<span style="font-size: xx-small;">Photo Courtesy of <a href="https://affiliate-program.amazon.com/">Amazon's Affiliate Program</a>.|</span></div>
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I’m not suggesting there are obvious American, 1 to 1, replacements for each European cheese that's on the market. Many pasta lovers are going to miss affordable Parmigiano Reggiano. Yet, Cotija is a semi-hard salty Mexican cheese, which American fans of spaghetti may want to consider grating atop of their meal.<br />
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Like it, or not, the upcoming shortage will force serious cheese eaters to experiment with alternatives from this side of the pond. We can choose to see such experimentation as a burden or an adventure. I think you know which way I lean. <br />
-James Kiesterhttp://www.blogger.com/profile/02671840872934703808noreply@blogger.com0