What There Is to Love About "Fried Egg - I'm In Love"

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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.

| Subject: Fried Egg: I'm in Love food cart, | Date: 08/06/2021 || Photographers: James Kiester & Shelby Hester | | Permissions: This picture was taken for use on this blog." |

Click image for a larger view of their menu.

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.

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." 

| Subject: Yolko Ono sandwich |
| Date: 08/06/2021 || Photographers: James Kiester & Shelby Hester |
| Permissions: Picture taken for this blog." |

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. 

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. 

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. 

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. 

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.

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. 

I do think 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.

I was favorably impressed by "Fried Egg - I'm In Love's" food.  Both sandwiches deserve 8.5 out of 10 stars.  Their serving process needs work.  Still..., if you're not in a hurry, one of these sandwiches makes a pretty filling breakfast. 

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Bonus Review:
| Subject: Punch Bowl Social's sign |
| Date: 08/06/2021 | Photographers: James Kiester & Shelby Hester |
| Permissions: This picture was taken for use on this blog." |

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.  

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 did 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 Punch Bowl Social 2 out of 10 stars.  I only gave them a 2, instead of a 1 because I like their smiles. 

I'm Back and Eating Wings & Fries from Prime Tap House

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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! On My Plate is back baby! (I'm not sure why I just channeled Dick Vitale, but OK.)

| 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 |

| 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 |

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.

 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.

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 Prime Tap House, physically located at1896 NE 106th Ave., in Hillsboro, Oregon.

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.

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. 

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.

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.

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.

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, earning it 9 out of 10 stars.

 *Shoyu Chicken is a Japanese style of chicken made using shoyu soy sauce mixed with brown sugar, ginger and lots of garlic.

I'm Eating A Diablo Dog And Taking A Break

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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.

| Subject: The Diablo Dog |
| Date: 09/22/2021 |
| Photographers: Shelby Hester & James Kiester |
| Permissions: Photo taken for this blog |

About six weeks ago I was going to review the Diablo Dog (An all-beef hot dog wrapped in bacon and deep fried, chili, shredded cheese, mustard, jalapenos and diced onions) from Joe’s Burgers (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.

I began writing the review six times, and couldn't muster the energy to type the thing.  It wasn't happening.  I think I’ve had so many political & spiritual thoughts lately that I'm having trouble focusing on food.  Besides, I can't get motivated to write another Thanksgiving piece recommending Gewurztraminer as a pairing for turkey.  It's not in me this year.

For the rest of 2021, I’m going to focus on my other two blogs, Blogito Ergo Sum and Musings From The Christian Left.  Don't worry, I’ll revive this blog in early 2022 to steer readers toward more goodies and away from epicurean pitfalls.  In the meantime, eat something extra rich & yummy for the holidays!  🍷🥩

Man Vs. Fries

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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 Grubhub for the purpose of ordering from somewhere I've never ordered from before. 

I surfed until I came across a place called Man vs Fries, 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, Man vs. Food.  

| Subject: The NorCal Burrito | | Date: 09/07/2021 | Photographers: Bonnie Kiester & James Kiester | | Permissions: Photo taken for this blog |

Once I got beyond the name, I took a good look at the menu.  As the name implies, Man vs. Fries is the purveyor of over-the-top French-fry-centric dishes.  Their offerings include; 

• CBR Fries (chicken, bacon, ranch, cheese, and guacamole loaded onto seasoned shoestring fries for $17.95),
• SoCal Burrito (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),
  and
• NorCal Asada Fries (French fries, drizzled with cheese, sour cream, guacamole, and secret sauce for $16.95).

Not wanting flaming hot anything in my food (maybe 30 years ago, but not today), I settled on the NorCal Burrito, 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.

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. 

 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 🧀😀🧀).

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 NorCal Burrito deserves 8 out of 10 stars.

Interesting Side Note:

It wasn't until I began writing this review that I realized Man Vs. Fries 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 list of restaurants on the chain's website. 

Flavored Mayonnaise Is Not Aioli

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As one could probably guess, I watch a lot of shows on Food Network.  I was watching Trisha’s Southern Kitchen when host, Trisha was making “Smoky Aioli” for over potatoes.  Her aioli was a combination of  mayonnaise, ketchup, smoked paprika, garlic salt, and hot sauce.  The only problem is, IT'S FLAVORED MAYONNAISE, NOT AIOLI!

Aioli is made from garlic and oil while mayo is made from egg yolks and oil.  Mayonnaise, by definition, contains eggs.  Aioli, by definition, contains no eggs.  This is the reason there's no such thing as “vegan mayonnaise.”  Mayonnaise contains eggs.

It's a simple distinction.  Yet, bizarrely, chefs and restaurants keep making flavored mayonnaises and calling them aioli.  Granted, most of the time there's no harm done.  If a diner is vegan or allergic to eggs, and they think they’re ordering aioli, the results can range from annoying to lethal.

Stonewall Kitchen Roasted Garlic Aioli
Photo Courtesy of Amazon's Affiliate Program.

Even products on stores' shelves are misleading. When I typed "aioli" into Amazon's search engine, Stonewall Kitchen Roasted Garlic Aioli was the first product to pop up.

Terrapin Farms Avocado Aioli
Photo Courtesy of Amazon's Affiliate Program.

Yet, the first two ingredients listed are Canola Oil and "Whole Salted Eggs." Several other aioli products appeared which either listed eggs or didn't list ingredients on their Amazon page. 

It wasn't until I typed "vegan aioli" that I found Terrapin Farms Avocado Aioli, which fit the definition of aioli. Other products fit the definition, but were calling themselves "Vegan Mayonnaise," which isn't actually a thing.

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. 

When you're ordering food, in a restaurant BE ANNOYING!  When you're shopping for groceries READ THE LABELS!  It’s the food you're going to eat.   Shows on Food Network 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.

The French Dip Of The Taco World

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| Subject: OG Birrieria Taco Truck | Date: 03/04/2021 | Photographers: Dani Cogswell & James Kiester |  Permissions: Photo taken for this blog |

| Subject: OG Birrieria's Menu | Date: 03/04/2021 | Photographers: Dani Cogswell & James Kiester | Permissions: Photo taken for this blog |

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.

Parked on first street in Hillsboro, Oregon (Next to the KFC), sits the bright red OG Birrieria Taco Truck . Adjacent to the truck is a makeshift wooden shelter, complete with tables, chairs, and a tall cylindrical space heater.

| Subject: Taco Box from OG Birrieria's Taco Truck | Date: 03/04/2021 | Photographers: Dani Cogswell & James Kiester | Permissions: Photo taken for this blog |

When I say, “tacos,” you shouldn't be thinking about hamburger and refried beans in a bright yellow shell. OG Birrieria 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.

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.”

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.

I have nothing bad to say about OG Birrieria’s tacos. 10 out of 10 stars.

Did Taco Bell Need To Resurrect Their Loaded Nacho Taco?

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I was looking for a way to get back into my food blogging groove (if you follow me regularly you know why I've been off my blogging game), 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.  

| Subject: Taco Bell's Loaded Nacho Taco |
| Date: 01/21/2021 |
| Photographers: Dani Cogswell & James Kiester |
| Permissions: Photo taken for this blog |

The Loaded Nacho Taco consists of lettuce, cheddar cheese, nacho cheese sauce, seasoned beef-like substance (Oh, what? You've had the same thought.), and red corn chip strips for added crunch.

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.

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. 

Don't get me wrong, Taco Bell's Loaded Nacho Taco is a tasty $1.00 taco.  It's simply only worth what I paid for it. 7 out of 10 stars. 

Alfredo Sauce By Any Other Name

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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. 

On July 9th, 2020, Delish.com posted Olive Garden Launched An Amazing Alfredos Menu With More Sauce.  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).

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. 

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. 

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. 

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Americanized Alfredo Sauce:

|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 |

Ingredients

1/4 pound (1/2 cup) sweet butter, melted,

1 cup heavy cream, warmed,

3/4 cup freshly grated Parmesan cheese,

Salt to taste,

1/4 tsp. freshly ground pepper

Method

Mix all ingredients. Pour over 4 servings of warm pasta (I use fettuccine). Serve immediately.

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However, cuisine aficionados, such as Lynne Rossetto Kasper maintain Pasta Alfredo is a way of preparing a pasta dressing, rather than a sauce, named for the Restaurant Alfredo in Rome.   It's assembled in the pan alongside the warm noodles so the pasta absorbs the flavors of the cheese, garlic, and pepper. 

Roman Style Fettuccine Alfredo:

|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 |

Ingredients

1 lb pasta,

1 stick (4 oz) butter,

1.5-2 cups Parmigiano Reggiano,

1 cup heavy cream,

1 clove of garlic,

salt & pepper to taste

Method

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.

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Truthfully, I enjoy both versions.  I simply wish people would quit confusing one for the other. 

If Olive Garden delivers to my area, I hope to review their Steak Alfredo soon.  We'll see. 🤷‍♂️

Recipes Print as pages 2 & 3.

KFC Reenters The Crispy French Fry Game

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When I was in high school, Kentucky Fried Chicken 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.

I forgot to take a picture of them, so
thank Heaven for KFC's online press kit.

THEY'RE BACK!!! After 35 years, KFC 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 KFC 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. 

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.  

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.

Even though there were a few duds in the bunch, I'm still glad they're back even if I can only award them 7 out of 10 stars.

Keep The Epicurean Home Fires Burning

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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.

Subject: Waitress | Date: 03/27/2008 | Photographer: Json |
This file is licensed under the Creative Commons Attribution 2.0 Generic license.

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.

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.

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.

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.

Organizations, such as the James Beard Foundation Relief Fund are raising to keep the epicurean home fires burning.  According to their site, "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."

While their efforts may indeed payoff, as Eater.com's "There Will Be No Grand Reopening for Restaurants  suggests the new normal may not be the normal w once knew.  "'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.'”

Taco Bell's Next Big Sandwich, The Triplelupa

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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.

|Subject: Taco Bell's Triplelupa| |Date: 03/20/2020|

|Photographers: Dani Cogswell & James Kiester|

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 Triplelupa.

The Triplelupa 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.

Vegetarians can replace the meat with refried beans, black beans, or potatoes.

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.

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.

For $3.49 ($5.99 with a crunchy taco, cinnamon twists, and a medium drink) the Triplelupa is a tasty, but extremely messy, sandwich. I’d give it 7.5 out of 10 stars.

Stay safe & sane.

Carl's Jr's BFC Angus Thickburger - A Review

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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 “BFC Angus Thickburger” comes with a wheel of deep-fried cheese on top, I had to investigate.

| Subject: BFC Angus Thickburger |
| Date: 02/28/2020 | Photographers: Dani Cogswell & James Kiester |
| Permissions: Photo taken for this blog |

I went through Carl's Jr. drive-thru window at 6653 SE Tualatin Valley Highway in Hillsboro, OR 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.

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.

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.

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 Carl's Jr.’s BFC Angus Thickburger 8 out of 10 stars.

Food Trends

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The mimosas are gone. The glazed ham, biscuits & gravy, and shrimp & grits have been picked clean. Brunch is over, and the nephews just left with their; toys, books, and puppets; from Uncle James marking an end to Christmas 2019. Now that I have no more cards to write or gifts to shop for, I can finally return to blogging.

Subject: Ghost Pepper Fries from Wendy's | Date: 05/20/15 |
Photographers: James Kiester & Dani Cogswell | This picture was taken by the author of this blog. |

Being a self-proclaimed foodie, I subscribe to a number of food & drink newsletters. While I was perusing my inbox, I came across "The Food Trends Predicted to Take Over Menus in 2020" from Eater.com.

The world of food is as susceptible to trends as the worlds off music, fashion, and haircuts are. No kidding. Over the last few years fast food eaters have dined/snacked on “Ghost Pepper” flavored burgers & fries, Pretzel Buns, and Filled Cores (sundaes, burritos, etc....), while fine dining chefs made a habit using cooking with Alternative Proteins and topping dishes with Sunny Side Up Eggs.

I’m not going to plagiarize Eater.com’s list here, you can click the hotlink for the full list. I simply have some thoughts to share in response to their piece.

The veggie burger trend has been picking up steam since last summer. Frequent readers will remember that I tried Burger King's Impossible Burger and didn't care for it. Not only did it not taste beef, the patty While I will never be a convert to the proverbial church of faux meat, I think it's nice to see products being made available to the vegetarian population.

Of course, corporate food is more interested in creating new revenue streams than in “being nice.” Nevertheless, the result is the same. Yet, I wonder if it wouldn't make more sense to offer a few straight foreword vegetarian options (quinoa bowls, veggie wraps etc....) rather than trying to make vegetarian dishes look like carnivorous fare.

While most food trends have the shelf life of an unrefrigerated gallon of milk, they do serve a purpose. Such trends are the result of experimentation which propels innovation. Think about it, without trends testing the culinary waters, we’d still be eating wedge salads, tuna noodle casseroles, and Chicken a la King our grandparents ate.

That being said, some trends strike me as silly, if not downright stupid. I will never, and you can hold me to this, I will never use a glazed doughnut as a hamburger bun. I don’t know about you, but I don't want mayonnaise, ketchup, or mustard anywhere near my doughnut. Nor, do I want a tough and chewy pretzel bun on my burger or hotdog. The attraction of using a bun which an eater can’t comfortably bite through is lost on me.

At their best, food trends have the ability to keep things fresh and exciting for those of us who like to try new things. This is not to say that eaters should jump aboard every epicurean bandwagon which comes along. If a trend intrigues me, I’ll check it out. I love trying new foods and flavor combinations. However, I won’t latch onto something simply because it is a trend. Sometimes the proverbial emperor is naked.

Has Sonic Hit A Home Run In The Cheesesteak Game?

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I love a good Philly Cheesesteak sandwich, so when I heard Sonic Drive-Ins added one to their menu I went to my local Sonic (7380 NE Butler Street in Hillsboro, Oregon) to check it out.

| Subject: Sonic’s Cheesesteak |
| Date: 08/27/2019 |
| Photographers: James Kiester & Dani Cogswell |

Consisting of grilled steak, caramelized onions, cheese sauce, and mayonnaise all atop a soft warm hotdog bun, Sonic’s sandwich is reminiscent of a cheesesteak from Pat’s, “wit wiz,” rather than a Provolone topped sandwich from Geno’s.

One of Sonic’s, “Carhop Specials,” includes a six-inch cheesesteak & medium sized tots for $2.29. However, I ordered the foot-long bad boy for $4.49 and paid extra for my fries.

Right off the bat, I was impressed with the bun. It was soft, but sturdy enough to support the weight of the filling without falling apart. As for the filling, the sandwich contained a generous helping of thin strips of beef. I’d have preferred a medium rare cook on the meat, but being a chain restaurant, they served the meat well done to ensure safety. As a result though, the meat was savory but a bit tough.

The onions were cooked until translucent, and delivered a sweet flavor with a nice kicking of onion heat on the finish. The majority of the flavor came from the wonderfully salty robust chemicals sauce. The sauce also brought enough moisture to the party that the mayonnaise was redundant.

All things considered; Sonic Drive-in is serving a decent Philly Cheesesteak sandwich for a fast food restaurant. I’d give it a solid 8 out of 10 stars.

Is Burger King's Impossible Whopper Impossibly Good?

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A few months ago, Carl’s Jr. came out with a fast food veggie burger. Since I’ve never had a decent burger at Carl's Jr., I didn't bother to try it. Recently, Burger King came out with a veggie burger of its own. I’ve never been a vegetarian, nor do I ever plan to become one. However, I understand people adopt the life style for health and/or ethical reasons. My own ten-year-old nephew doesn't want to see animals killed, so he’s adopted the life style. Therefore, out of curiosity, I decided to try their plant based Impossible Burger.

Before I tried the burger, I did some research. Rather than developing their own veggie patty, Burger King is using one invented by Impossible Foods, thus the name Impossible Burger. According to Impossible Foods' Website, their plant based burger patty is made from, "Water, Soy Protein Concentrate, Coconut Oil, Sunflower Oil, Natural Flavors, 2% or less of: Potato Protein, Methylcellulose, Yeast Extract, Cultured Dextrose, Food Starch Modified, Soy Leghemoglobin, Salt, Soy Protein Isolate, Mixed Tocopherols (Vitamin E), Zinc Gluconate, Thiamine Hydrochloride (Vitamin B1), Sodium Ascorbate (Vitamin C), Niacin, Pyridoxine Hydrochloride (Vitamin B6), Riboflavin (Vitamin B2), and Vitamin B12."

| Subject: Burger King's Impossible Whopper |
| Date: 08/14/2019 | Photographers: James Kiester & Dani Cogswell |

Once I knew what was in the thing, I visited my local Burger King at 18975 SW Tualatin Valley Hwy. in Aloha, Oregon. For $5.59, I received a Whopper sized sandwich with a veggie patty, pickles, onions, mayonnaise, and ketchup. I had them hold the lettuce and tomato to suit my personal taste, and I had them hold the cheese to keep it pescatarian. I could’ve gone straight vegan by sacrificing the mayonnaise, but I was only willing to go so far for the sake of my blog. I like my mayo!

I noticed two things when I opened the sandwich to photograph the contents. First, the patty was a solid brownish gray color with no visible grill marks. If they flame broiled this puppy they missed a,.. I say, they missed a spot. Secondly, but arguably more disturbing, the patty had an indentation as if someone had bitten into it.

Nevertheless, I decided to close the burger and have my lunch. Well, I had part of my lunch. When I got home I realized there were no fries in the bag. Leo Getz was right about the drive thru.

It didn't taste bad. The pickles, onions, mayonnaise, and ketchup all did their jobs and tasted good. While the vegetable patty chewed like beef, it didn't bring anything to the flavor party. The reason I go to Burger King is because I like the grilled taste of their beef. This patty merely served as a platform for toppings. Therefore, I can only give Burger King’s Impossible Whopper 6 out of 10 stars.

Is Burger King The Taco King Too?

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Recently, I wrote a review of a local $1 taco deal.  Practically as soon as I posted the piece, Burger King introduced a $1 taco of their own, for a limited time.   Intrigued by they're timing as much as anything, I visited my local Burger King at 18975 SW Tualatin Valley Hwy. in Aloha, Oregon.

| Subject: Burger King’s $1 Crispy Tacos |
| Date: 07/12/2019 | Photographers: James Kiester & Bonnie Kiester |

Burger King has a single variety of taco, Crunchy Beef, which consists of seasoned ground beef, shredded iceberg lettuce, shredded cheddar cheese, and “savory taco sauce”on a crispy-ish taco shell.  Except for the shredded cheddar replacing the slice of American Cheese, it’s a visual clone of a Jack In The Box taco.  It pretty much eats like one too.

The moisture from the seasoned beef and sauce makes the filled part of the shell pliable and somewhat greasy while leaving the edges perfectly crisp and crunchy.  While some in my party were put off by the dual texture of the shell, I didn’t mind it since it prevented the taco from crumbling upon taking a bite.  In fact, it held together better than many hard-shell tacos I’ve eaten, or tried to eat.

As for the taste, the seasoned beef and sauce made for a pleasantly spicy bite.  It wasn’t tongue searingly hot by any means, but there was enough spice to make it enjoyable.  The lettuce provided a cool crisp countenance to the warm peppery aspects of the dish.  Yet, while I love cheese, the few shreds of cheddar Burger King graced my taco with may as well have been absent, since it added nothing to the flavor or texture of the taco.

All things considered, Burger King is selling a good taco for a buck.  It’s not a great taco, but it’s a good taco.  I give Burger King’s Tacos a solid 7 out of 10 stars.

Are Don Pedro’s $1.00 Spicy Pork Tacos A Good Deal?

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My best friend has told me about the tacos at Don Pedro Mexican Food (527 SE 10th Avenue in Hillsboro, Oregon) for some time now.  Since I was running errands in Hillsboro the other day, I went through their drive-thru window for lunch.

| Subject: Don Pedro Mexican Food’s Spicy Pork Tacos |
| Date: 06/06/2019 | Photographers: James Kiester & Dani Cogswell |

Don Pedro’s $1.00 tacos come on two soft corn tortillas with a choice of meat; beef, beef tongue (I think), chicken, pork, or spicy pork; and can be ordered with or without cilantro and onions.   Spicy pork sounded tasty, so I  ordered three of those with the accompanying aromatics.

The tortillas were small, but I liked the two ply approach in that it prevented breakage and leaks.  The tortillas were loaded with marinated seasoned pork, onions, and cilantro.

The veggies were fresh and crisp, balancing nicely with the pork.  As for the meat itself, it had been well seasoned and was undeniably savory.  I simply wouldn't call “spicy.”  I also thought it could have used a touch of crema or salsa for moisture.

Still, for $1.00 it was a pretty decent bite of food.  I give Don Pedro Mexican Food’s Spicy Pork Tacos 7.5 out of 10 stars.
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Is The Burger King King Of The Chicken Parm?

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Burger King has come out with a line of Chicken Parmesan sandwiches.  The sandwiches consist of white meat seasoned chicken filet, (fried crispy, spicy fried crispy, or grilled) topped with marinara sauce, melted mozzarella cheese and shaved parmesan cheese on a toasted potato bun.  Both fried versions sell for $4.99 and the grilled version is $.50 more.

| Burger King’s Crispy Chicken Parmesan Sandwich |
| Photographers: James & Bonnie Kiester | Date: 06/01/2019 |

When I head about this, I visited my local Burger King at 18975 S W Tualatin Valley Hwy in Aloha, OR.

Since it's most like the classic sandwich, I ordered the regular crispy chicken filet.  I say, “most like,” since the genuine article features a chicken filet coated in seasoned breadcrumbs and fried, rather than, “chicken fried.”

The original Chicken Parmigiana doesn't actually feature any Parmesan cheese.  The recipe originated in the northern Italian city of Parma – hence the name, which means “In the style of Parma.”  Nevertheless, the sandwich delivered a generous helping of Parmesan and Mozzarella cheeses as well as a healthy portion of tomato sauce.

The first thing I tasted was the sauce, which mostly sweet with a vague hint of seasoning, offering the same flavor profile as ketchup.  Next, I could definitely taste both distinct cheeses.  The salty Parmesan balanced nicely against the mild gooey Mozzarella.  The cheese lover in me was digging what I was eating.

Sadly, I couldn't taste the chicken.  I knew it was there, since I was biting through a crispy crunchy something.  However, it was dry, severely under seasoned, and just…, kinda…, there.

All things considered, it's a good sandwich, not a great sandwich.  I give Burger King’s Crispy Chicken Parmesan Sandwich 7 out of 10 stars.

Are KFC's Cinabon Inspired Biscuits A Dessert Must?

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I love Cinabon’s cinnamon rolls.  Those sweet ooey gooey confections of joy are some of the best things on Earth.   So, when I heard KFC was offering a new dessert based on said sweet rolls I had to try it.

| Subject: KFC's Cinabon Biscuits |
| Date: 05/02/2019 | Photographers: James Kiester & Dani Cogswell |

I ordered lunch from the KFC at 18735 SW Tualatin Valley Hwy. in Aloha, Oregon.  For $3 I got a box of 4 biscuits.  They're also available individually for $1 each, which, in retrospect, is probably what I should have done.

As advertised, they were KFC’s buttermilk biscuits covered in a cinnamon glaze and sweet white icing.  The glaze and icing definitely tasted like Cinabon's.

The first bite along the edge was delicious.  However, as I worked my inward I found the biscuit to be dense and dry.  I knew going in the biscuits wouldn't have the wonderful gooey core of a cinnamon roll.  Yet, I hadn't expected such density either.

KFC’s Cinabon Biscuits aren't a bad dessert per se.  They're simply not a dessert I’d go out of my way for again.  I'd give these dessert biscuits 6 out 10 stars.

Are Chicken Littles A Big Value?

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KFC has expanded their selection of "Chicken Littles", which are snack sandwiches consisting of a chicken tender, 2 slices of pickle, and mayo on a sesame seed bun. The morsels now come in four flavors; Regular Extra Crispy, Georgia Gold Honey Mustard BBQ, Smoky Mountain BBQ or Nashville Hot; and are being sold 2 for $3.00.

| Subject: KFC's Georgia Gold Honey Mustard BBQ and Smoky Mountain BBQ Chicken Littles | Date: 03/01/2019 | Photographers: James Kiester & Dani Cogswell |

I visited my local KFC (at 18735 SW Tualatin Valley Hwy in Aloha, Oregon) to partake of the deal. I’ve already had the regular extra crispy version and I wasn't in the mood for spicy hot, so I helped myself to the Georgia Gold Honey Mustard BBQ and Smoky Mountain BBQ sandwiches.

Each sandwich came with a soft bun, two tasty slices of dill pickle, plenty of mayonnaise, and a crispy chicken tender flavored with the appropriate sauce.

I tried the Smoky Mountain BBQ sandwich first. It wasn't exactly dripping with sauce, but that meant it wasn't overly messy either. On my first bite, I could taste the crispy chicken tender, tart pickle, and creamy mayo, but I had to take two or three bites before I tasted a hint of the sweet smoky BBQ sauce.

I ate the Georgia Gold Honey Mustard BBQ sandwich next, hoping for a bolder kick of flavor. If anything, this sandwich delivered a milder flavor than its predecessor. It’s as if the advertised sauces served as background flavors rather than dominant components of the dishes.

When the sandwiches are opened, one can see the sauces were brushed on at the last minute. As a result, the chicken doesn't have time to absorb the flavors of the sauces. Neither sandwich was bad, and when eaten together they make a filling lunch. They're simply not something I’d go out of my way for. I'd give both sandwiches 6 out of 10 stars.