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 Drink And I Know Things - Two Boozy Reviews

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I am, by no means, a booze hound.  I can go for days, even weeks, without taking a drink, and I have no trouble stopping at one drink after a long dry spell.  Nevertheless, I do enjoy a good drink.  When I do choose to imbibe,  I like to drink outside the box a bit.  I enjoy drinks featuring interesting ingredients and tasty flavors.  In a nutshell, I like my booze to taste as good as my food.  Thus, when I came across two potent potables promising potentially palate pleasing profiles, I had to try them.

| Subject: Heritage Bacon Vodka and Mississippi Mud Black & Tan |
| Date: 03/30/2018 | Photographers: James Kiester & Dani Cogswell |

I was making a liquor run when I came across Heritage Distilling Company's Bacon Vodka.   Being a fan of bacon, I picked up a fifth for $20.00.

True, Smirnoff and Grey Goose both hands their bacon flavored offerings, but there's are clear colored, like traditional vodka.  I was attracted, rationally or not, by the brown bacon-esc appearance of the bottle's contents.  Silly as it seems, it simply looked more authentic to me, as if it had been in a vat with actual bacon.

First, I used it in a Bloody Mary.  Even without the liquid smoke (see recipe below) the cocktail was smoky, spicy, and, to my surprise, a little sweet. It was easily one of my new favorite cocktails.

A few days later, I used it in a Dirty Martini.  While I didn't get the hit of smokiness up-front as I had with the Bloody Mary, it left a pleasant smoke flavored finish on the back of my palate.  Another home run, I must say.

Distilled from grapes, rather than potatoes, with natural flavors added to give it its amber hue and smoky flavor, Heritage Distilling's Bacon Vodka contains 30% alcohol by volume (60 Proof).  I give it 9 out of 10 stars.

Mississippi Brewing Company's Mississippi Mud Black & Tan was given to me as a gift.  I initially raised an eyebrow at the idea of a bottled Black & Tan.  The traditional drink is a beer cocktail consisting of lager being poured over the back of a spoon into a glass of stout.  The result is a drink with tan lager on the top and black stout on the bottom.  I wasn't sure they could mimic the effect in a premade concoction, and if they couldn't fulfill the drink's first promise, I was skeptical of the taste too.  Still, the 1 quart jug looked cool, so I shrugged and thanked her for it.

I poured myself a glass to go with a bowl of popcorn.  As I'd thought, the beer was stout black with no visible signs of the tan lager.  It had a good strong beer hall aroma though, which was a good sign.  Upon sipping, I found an easy to drink stout with delicious flavors of grain and coffee.  Just like Life Cereal's Mikey, I LIKED IT, I LIKED IT!

I milked four and a half glasses of beer from the jug and drank them ice cold with no sign of funky bitterness.  At 5% alcohol by volume (10 Proof), Mississippi Mud Black & Tan is a find worthy of 8 out of 10 stars.

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Below you'll find three relevant recipes which I personally recommend for happy drinking. 

Black & Tan For those of you who want to make a traditional Black and Tan, all you'll need is; 1 (12 fluid ounce) bottle of your favorite lager, 1 (12 fluid ounce) bottle of your favorite stout, a tall glass, and a large tablespoon. Gently pour half the lager beer into a tall beer glass. Place a large tablespoon, dome side up, an inch or so above the lager beer, with the tip of the spoon pointed slightly downhill. Slowly pour half the stout beer over the tablespoon, so the stout gently pours down the side of the glass in a thick trickle. Allow to stand a few seconds so 2 distinct layers of beer form.

Dirty Bacon Martini 3 oz of bacon infused vodka 1 oz Dry Vermouth 1 oz olive brine 3 stuffed green olives Into a cocktail shaker, pour the Vodka, Dry Vermouth and olive brine. Shake well. Strain and pour contents of cocktail shaker into a chilled martini glass. Drop the olives into the martini before serving.

Bacon Bloody Mary 1 1/2 oz bacon flavored vodka 4 oz tomato juice or V8 1 dash of Worcestershire sauce 2 dashes of liquid smoke 2 dashes of celery salt 2 dashes of hot pepper sauce (Optional Garnishes) 1 slice of cooked bacon 1 celery stalk - I prefer this one. A sprinkle of seasoned salt Fill a shaker with some ice. Add remaining ingredients and give it a good shake. Pour it into a seasoned salt-rimed glass and garnish with a piece of cooked bacon and a celery stalk.

Real Men Eat Quiche Too

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Diageo, the company which distills and markets the best-selling scotch whisky, Johnnie Walker, recently announced it would sell a limited-edition 12-year Black Label blended whiskey featuring a woman in a top hat on its label instead of its signature striding man logo.  Jane Walker, is meant to "celebrate women" by making scotch less intimidating to woman, Bloomberg News reports.

Introducing Jane Walker, our new icon that celebrates progress in Women’s Rights. With every step, we all move forward. pic.twitter.com/1YP32odgJk

— Johnnie Walker (@JohnnieWalkerUS) February 26, 2018

While I applaud their efforts to honor women, I'm not sure this campaign doesn't demean women just a little. Keep in mind, this gender shift is taking place on the heels of the recent Doritos debacle.

A few months ago Frito Lays announced they were going to market a less messy Dorito chip just for women. They were putting all women in one box as if they're all "girly."  Thinking of women as dainty little maidens is as silly as thinking of "real men" being too macho to eat quiche.

I don't know about you, but I know plenty of women who enjoy Doritos just as they are. Plus, I have never, and I mean never, met a woman who was "intimidated" by whisky. I've known people of both genders who did not like whiskey, but none of them were intimidated by it.

Of course gender targeted advertising is nothing new when it comes to food. The next time you watch TV pay attention to the commercials. Women are hocking diet meals while men are cooking stuff on the grill. The beer ads feature burly men chugging suds and watching a game.  Meanwhile, the wine ads show the beautiful women wearing short dresses while drinking wine on the patio.  Diet meals and wine are enjoyed by ladies as the men guzzle brews and cook meat with fire.

I'm a guy. I like wine. I love quiche. I've even had a diet meal or two. Yes I know that "big food" companies are targeting niche demographics for maximum effect. I get that however, it seems to me that they are promoting an unnecessary distinction between genders. I know guys who are more girly than any woman you'll meet and I know women who can drink any guy under the table.

We are who we are. It's time to let "big food" know that gender does not necessarily determine who we are or what we eat and drink.

I'm off to eat some quiche.

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Quiche Loraine 9-inch pie crust 1 cup white onions, sliced 1/2 of a red sweet pepper 3 tbsp. butter 1 1/2 cups grated cheddar cheese 1 cup milk 4 eggs pinch of black pepper 10 strips bacon Put your favorite pie crust in a 9-inch pie plate, Flute edge but do not prick. Sautée onions & sweet pepper in butter until onions are soft. Then put in bottom of crust. Sprinkle with grated cheddar cheese. Beat milk, eggs & black pepper together and pour into pie on top of cheese. Bake in a preheated 450 degree oven for 10 minutes. Top with bacon in spoke pattern, then reduce heat to 350 and bake for an additional 30 to 40 minutes or until set around edges and slightly soft in centre. Let stand 10 minutes before serving.

Crab Quiche pastry for 9 inch pie pan 1 lb crab meat 2tb chopped parsley 2tb dry white wine or dry vermouth salt and pepper to taste 4 eggs lightly beaten 1 1/2 cup milk cayenne pepper to taste 1 egg white paprika to taste Line bottom of pie pan, cover and refrigerate for one hour. preheat oven to 450. mix crab meat with parsley, wine or vermouth, salt and pepper. in a separate bowl, combine eggs, milk and cayenne pepper. brush pastry with egg white, fill crab mixture. pour egg mixture on top. sprinkle with paprika and bake 10 minutes. reduce heat to 350, bake 40 minutes longer or until set. quiche is done when a knife inserted in the center comes out clean.

Smoked Gouda And Onion Quiche 1 Tablespoon Butter 1/2 medium Onion, diced 1 Deep-dish pie shell (frozen) 3/4 cup Smoked Gouda cheese, grated 4 Eggs 1 1/2 cups Half and Half 1 1/2 teaspoon Parsley, chopped Dash White pepper 1/8 teaspoon Salt Preheat oven to 375. Melt the butter in a small skillet. Add the onions and cook until just soft. Set aside. Bake the empty pie shell for 5 minutes. Remove from the oven and place it on a cookie sheet. Place the cheese in the bottom of the warm shell. In a mixing bowl, lightly beat the eggs. Whisk in the half and half, parsley, onions, and seasonings. Pour into the shell. Bake for 25-35 minutes, or until the pie is firm. Serve warm or chilled.

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Stumptown Tart 2017 - A Review

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Subject: Stumptown Tart 2017 | Date: 06/24/2017 |Photographers: James Kiester & Dani Cogswell | This picture was taken by the author of this blog. |

Every summer Bridgeport Brewing releases a new version of their Stumptown Tart, which features a different berry blend every year.  I have been focusing on my other blog for quite a while, so I thought I would review this year's blend and have something good to recommend for summer time drinking. Of course, you know they say about the best laid plans of mice and men; we don't all get our proverbial rabbit farm.

My favorite version of this beer was 2013's blend of raspberries, blueberries and blackberries which delivered a light fruity beer that was easy to drink.  Jumping ahead four years and we find a blend of black raspberries and blueberries, which was barely perceptible under the harsh bitter hoppiness of the beer.

To be fair, I am not one who enjoys hoppy beers such as IPAs.  So, in order to do this beer justice I gave it to a friend, Michael, who loves IPAs.  He didn't like it either.  The sweet tart undertones of the berries ruined it for him.  Thus, it's not a good beer for IPA lovers or fruit beer lovers.  Therefore I have to give this years blend 4 out of 10 stars.

I did not want leave my readers high and dry for the summer.  With this in mind, I mixed two parts ODWALLA's Hotter Melon (juices of watermelon, apple, lemon, raspberry and jalapeño) with one part Smirnoff Grapefruit Vodka. What I got was a sweet tart beverage that delivered a spicy burn on the back of the throat.  This would be great for pool parties, camping trips or your son's little league ball game.  Er...maybe not that last one.

Drink responsibly and have fun this summer!

Westgate Bourbon Bar and Taphouse - A Review

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Due to health problems I have not blogged for the last 9 months. While I'm not back to my old self I am blogging again.

Recently I had lunch at 3800 SW Cedar Hills Blvd. Beaverton, OR. Long time readers will notice I've eaten at this address before. Back then it was an Irish pub. However, since December 3rd, 2016 it has been Westgate Bourbon Bar and Taphouse. After driving by it for four months I decided to stop in.

When one walks into the bar they will find a long hall off to the right. This hall serves as a beer and wine shop with over 750 varieties of beer, 300 red wines and 100 white wines. At the end of the hall there is a cash register manned by a very knowledgeable clerk. I chose a couple beers to take home and went to the dinning room for lunch.

The L-shaped bar displayed well over 1,000 different liquors and 40 beers on tap. Since this was a bourbon bar I decided to start with a glass on the rocks. I asked for one that was sweet and smoky. The bartender recommended Wild Turkey: Forgiven for $12.50. I got a lot of the smoky flavor but I did not taste any sweetness. Still, it was a good strong bourbon.

I ordered the Poison Ivy Sandwich (melted brie, grilled pears, and watercress on marble bread) for 9 dollars, and fries. Richness of the brie played well against the sweetest of the pears and the freshness of the watercress. It was a delicious sandwich. The fries were hand-cut   and were served with an Angry Russian Dip (house made thousand island purred with smoked jalapenos). The dip was sweet and spicy without being overly hot. However, you had to dip because there was no salt on the fries, nor on the table.

My friend ordered the Boring Betty Burger, which was their house cheeseburger also for 9 dollars. To be fair, she had them leave the garlic aoili off, yet the burger itself had no seasoning. On top of that she ordered the burger to be well done and it came on the rare side of medium rare. They took it back and it came back chewy, as if it had been microwaved.

Westgate Bourbn Bar and Taphouse is a great place to get your drink on, but there food is very hit or miss. I give Westgate 7/10 stars.
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The photographs below were taken on April 26th for this blog. 

Celebrate National Margarita Day February 22nd

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I have to begin by confessing to a bit of confusion.  My calendar lists National Margarita Day as February 20th, but most sites, including Food.com, list it as being on the 22nd.   I'd assumed my

Subject: Margarita at Pepper's Mexican Grill | Date: Summer 2014 |
Photographers: James Kiester & Dani Cogswell | This picture was taken by the author of this blog. |

calendar was a misprint until this morning's local news said it was on the 20th.  At this point I don't know which date to believe, so I'll be doing some drinking on both days.  Yet, for the purposes of this blog I'm calling it the 22nd, simply because that's how the majority of web sites list it.

Whenever you choose to honor the classic mixture of; tequila, triple sec, and lime juice; the fact remains that it's delicious.  Named for actress Marjorie King, or Dallas socialite Margarita Sames, the drink holds a secure spot as one of my three "go to cocktails."  The Dirty Vodka Martini is my dry cocktail, the Bloody Mary is my spicy cocktail, and when I want a sweet cocktail I partake of a Margarita.

Now, there are almost as many flavors of Margarita as there are kinds of soup.  However, when I say, "Margarita," I mean a glass of tequila, triple sec, and lime juice on the rocks with salt on the rim of the glass (see recipe below).  I don't need strawberries, raspberries cherries, peppers, or anything else masking the tequila and citrus flavors, and I CERTAINLY don't need an alcoholic version of a Slurpee. I want an easily sippable sweet lime drink with a slightly tart note, salty contrast, and a pleasant burn of tequila on the palette.  That's a Margarita to me.

The combination of flavors serves as a balance to spicy dishes, which is why it pairs well with Mexican inspired food.  While less traditional, I've found the Margarita also pairs well with spicy tomato based Italian inspired cuisine.

As I said, I'm a traditional, no frills, Lime Margarita man.  Yet, just in case some readers want to mark the day by experimenting with funky variations, I've posted links below to some of the most interesting recipes on the internet.  Below the links you'll find a printable copy of my recipe for what I consider to be the real thing. 

• Cucumber Jalapeno Margarita
• Chipotle Grapefruit Margarita
• Whole Citrus Margaritas
• Raspberry Lemon Margarita
• Watermelon Margarita
• Fresh Strawberry Margarita
• Fresh Cherry Margarita

Happy Drinking!

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Margarita Recipe: 

Ingredients: 
1 1/2 ounces tequila (I use Hornitos Plata)
1/2 ounce triple sec
1 ounce fresh lime juice
Salt to rim the glass

Preparation:
Pour the ingredients into a cocktail shaker with ice cubes. Shake well. If desired, salt the rim of a chilled margarita glass. Pour contents, with ice, into the glass.

Recipes print as page 3 for your recipe file or refrigerator.
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The Bourbon Boom - A Guest Post by Spencer Bohm

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Bourbon and whiskey fan, Spencer Bohm, noticed TV shows have been catering to people’s growing interest in craft beer and wine in recent years.  Additionally, viewers are starting to see similar attention being given to small batch bourbon, whiskey, and scotch.

The trend inspired him to ask me to publish his thoughts on the subject.  Being a libations enthusiast, I agreed to post any well written piece he might send.  A week later, he succeeded in sending me just such a piece.

So, with further ado, here are Spencer Bohm's thoughts on The Bourbon Boom.

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The Bourbon Boom 
by, Spencer Bohm   

Whiskey lovers rejoice! Your amber liquids of choice are once again enjoying a worldwide renaissance of appreciation and popularity after suffering a depression of sorts for several decades. Having quietly and steadily weathered the more flashy trends in flavored vodkas, craft beer, and martini bars, whiskey and bourbon find themselves once again proving that slow and steady wins out and endures in the long haul.

Subject: Ten High Kentucky Bourbon | Date: 10/28/2013 | Photographer: Buffalotrace | This file is licensed under the Creative Commons Attribution-Share Alike 3.0 Unported license.

And slow and steady is exactly what's needed for the manufacturing of all types of whiskeys. Aging requirements dictate that whiskey cannot be produced today and be on the shelves tomorrow like many of the white liquors, leading to the possibility of a shortage of quality whiskeys and bourbons should the demand seem to grow too quickly.

For example, American whiskeys are legally required to age at least two years in oak containers, while Scottish and Irish whiskeys require at least three. Many versions of the different whiskeys on the market today are aged much longer than the minimums, however, some counting the aging process in decades rather than years and meaning that experienced producers have to be adept in forecasting the demand for their products over the next few decades rather than the next few months or years.

Whiskey varieties produced worldwide include Canadian, Irish, and Scotch versions, blended and single malt versions, and each with its own distinctive tweaking of the ingredients and creation process. Bourbon is a subcategory of whiskey produced exclusively in the United States and mainly in the state of Kentucky. While all whiskeys are not bourbons, all bourbons are whiskey. Tennessee whiskeys are often mistaken for bourbons, and although close in nature, true bourbon is distinct from these other blends.

Title:  Tullamore Dew, an Irish Whiskey. | Date: 07/22/2006 | Photographer: Dom0803 at en.wikipedia |Permission is granted to copy, distribute and/or modify this document under the terms of the GNU Free Documentation License, Version 1.2 or any later version published by the Free Software Foundation.

Whiskeys are distilled from fermented grain or a blend of grains and aged in wooden barrels. Grains commonly used include corn, rye, wheat, barley, and oats. All whiskeys contain at least a small amount of malted barley, as this starts the fermentation process. Bourbons and their close cousins, the Tennessee whiskeys, are required to be made from at least 51 percent corn, with the remainder made up of the other grains mentioned. As an American whiskey, the minimum aging process is two years and usually takes place in charred white oak barrels. Bourbon generally has a sweeter taste and heavier texture than other types of whiskey.

Today, in keeping with the increased interest and popularity in artisan foods and craft beverages that has been seen over the last couple of decades, smaller distilleries have begun creating craft whiskeys and bourbons right alongside the big players that have weathered the white liquor boom of the 1960's to early 1990's. While mass media was at least partially responsible for the rise in popularity of white spirits, particularly vodka, as shown in the variety of vodka martinis and cosmopolitans seen in movies and on TV, mass media has also been instrumental in the resurgence of the brown liquors with shows such as AMC’s Mad Men and the new documentary Bourbontucky from DirecTV portraying the more glamourous side of whiskey and bourbon.

Bourbon in particular has become popular in countries around the world as well as within the United States, with annual sales recently hitting the $2.7 billion mark domestically. This is leading to record numbers in the export of this spirit and raising questions of whether the producers can maintain a supply to meet the demand. Whiskey and specialty bourbon bars have cropped up around the world as well, looking to capitalize on the wider than ever variety of specialty liquors being produced and exported. As noted in the documentary Bourbontucky, people around the world may not agree with our politics but they sure love our bourbon!

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Booze Traveler - Travel With A Twist... Of Lime

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When I first heard of Travel Channel's 15 episode series, Booze Traveler, I was afraid the show would either be a hootch-centric clone of Anthony Bourdain's No Reservations (not that Bourdain's shows

Subject: Array of liquors | Date: 02/24/2009 | Photographer: Angie Garrett | This file is licensed under the Creative Commons Attribution-Share Alike 2.0 Generic license.

aren't already booze heavy), or it would be 15 1-hour episodes of Booze Traveler's host sampling Tequila in Mexico.

The show features self proclaimed cocktail connoisseur, Jack Maxwell, traveling to exotic locations to sample off beat potables.  As Maxwell drinks his way around the world, viewers are given insight into how each liquor plays its role within its culture of origin.  For example, viewers recently learned about holy men of Napal who drink "marijuana milkshakes" to clear their minds of negative thoughts.

In addition to the show's anthropological value, the show gives viewers ideas about drinks to add to their "to try" list. After 7 episodes, drinks of interest have included, but not been limited to:

1. Boza - a popular milky beverage in Turkey, made from fermented wheat|
2. Kumis - a fermented dairy drink, traditionally made from mare's milk, popular to the peoples of the Central Asian steppes|
3. Golia Vodka, AKA Genghis Khan Vodka - filtering of the vodka through diamonds, rather than charcoal, removes the chemicals which cause headaches when one drinks it|

Personally, I'll never drink Boza or fermented horse milk, no, no, no.  However, I have added Golia Vodka to my list of liquors to keep my eye open for.

Booze Traveler, while not a clone of past productions, is reminiscent of its predecessors.  Given the uncommon nature of some of the featured libations, the show is more comparable to Andrew Zimmer's "Bizarre" franchise than Bourdain's work.  Still, Maxwell relays enough unique subject material to make the show worth watching in its own right.

Airing Mondays at 10pm on Travel Channel, I give Booze Traveler 8.6 out of 10 stars.
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The Scooby Snack Cocktail versus The Piña Colada

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My friend, and right hand, Dani was at a bar recently, when she heard someone order a "Scooby Snack."  Certain the patron wasn't ordering a dog treat, she asked the bartender what was in the

Subject: Piña Colada with key ingredients | Date: 09/18/2012 | Photographer: Achim Schleuning | This file is licensed under the Creative Commons Attribution 3.0 Germany license.

cartoon inspired cocktail.  The drink apparently consists of Melon Liqueur, Coconut Rum, Pineapple Juice, and Half & Half.

When she told me about the drink I thought it sounded vaguely like, the cruise ship drink, the Piña Colada, another rum based cocktail with similar flavors.  Curious about the difference, I decided to do some research on both drinks.

Ramón 'Monchito' Marrero Pérez claims to have made the first Piña Colada at the Caribe Hilton Hotel's Beachcomber Bar in San Juan on 15 August 1952. Yet, Ricardo García, who also worked at the Caribe, says that it was he who invented the drink, while Ramón Portas Mingot says he created it in 1963 at the Barrachina Restaurant.

 I couldn't find a history of the Scooby Snack, but its sweet flavor profile, and occasional addition of whipped cream, makes me think the drink was probably invented by a cruise line or a gaggle of giddy sorority sisters.

While the lime green Scooby Snack utilizes a melon flavor, not found in a Piña Colada, and derives its coconut flavor from coconut rum rather than cream of coconut, the biggest difference rests in the way the cocktails are intended to be imbibed.  Served in a tall glass, the Piña Colada is meant to be sipped slowly as cool breezes blow through one's hair.  In contrast, the Scooby Snack is typically served as a shot drink, to be downed quickly while partying hearty.
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Scooby Snack Cocktail Click name above to see picture of drink Ingredients: 1 oz. Melon Liqueur 1 oz. Coconut Rum 1/2 oz. Pineapple Juice 1/2 oz. Half & Half Instructions: Pour the ingredients into a cocktail shaker filled with ice. Shake well. Strain into a chilled shot glass.

Piña Colada Ingredients: 2 ounces light rum 2 ounces pineapple juice 1 1/2 ounces cream of coconut Pineapple wedge & Maraschino cherry for garnish Instructions: Pour the ingredients into a cocktail shaker filled with ice. Shake well. Strain into a chilled cocktail or Collins glass. Garnish with the pineapple wedge and maraschino cherry.

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Supplemental Note Added 08/15/14:
While every article I've read online describes the Scooby Snack as a lime green shooter, the drink Dani saw was milky white, and was served in a twelve ounce beer glass.  Served as a sipping drink would bring the Scooby Snack one step closer to the realm of the Piña Colada, in my mind.
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There's Whiskey In The Jar - A Guest Post By Colleen Lacey

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Saint Patrick's Day is just around the corner.  Being no expert on Irish consumables, I approached my good friend, Ireland enthusiast, and former member of the LAOH Brigid McCrory Division 25, Colleen Lacey, who makes a variety of recommendations on her blog, Colleen Recommends.  She kindly agreed to recommend a selection of Irish ciders, whiskey, and even a few Irish tunes to my readers.

So, without further ado, here's what Colleen Recommends  for Saint Patrick's Day.
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Tis the season to be IRISH! I am only 25% Irish, but it is my favorite part. Don’t tell my German or Polish side though. I love Irish heritage all year round, but I tend to go all out during this month. During the entire Month of March I tend to drink a bit more than usual and I listen to tons of Irish/Celtic folk music. Here are some recommendations for all you Irish American and Non-Irish American folk. I underlined the recommendations.

Bevvys (beverages):

Every good Saint Patrick’s Day starts with the anticipation of getting “langered” with friends (as they’d say in the Ireland...so I am told). Now most Americans will go with the typical American beers, lagers, and any cheap drink to get them hammered. BUT most Irish Americans will go with a classic Guinness  or Smithwicks (Irish Red Ale, product of Guinness Ltd.). If none of those tickle your fancy, then try a Killians Irish Red Ale or another Irish Stout.

Title:  A pint of Magners cider | Date: 08/20/2011 | Photographer: PierreSelim | This file is licensed under the Creative Commons Attribution 3.0 Unported license.

Now if you are like me and not a huge fan of beer, but want to keep to the theme of Irish/Ireland, I would recommend Magners Irish Apple Cider and Magners Irish Pear Cider, (http://usa.magners.com). Both are simple, tasteful and go well with pub food. Also, don’t let the alcohol content of 4.5% fool you. Both are so light and simple, that you can barely tell you are drinking alcohol before it hits you. I recommend 6 at max and 4 if you are accompanying it with shots in between. 

Fun facts: Magners is the only Irish Cider served in the US and it is Gluten Free for all you hard core gluten watchers like myself. Both ciders contain 125 cals each 12oz and have the same number of antioxidants as wine.

Title:  Tullamore Dew, an Irish Whiskey. | Date: 07/22/2006 | Photographer: Dom0803 at en.wikipedia |Permission is granted to copy, distribute and/or modify this document under the terms of the GNU Free Documentation License, Version 1.2 or any later version published by the Free Software Foundation.

For those of you that like to drink shots of whiskey, or mix it with soda or have it on the rocks, I have a two recommendations. Every typical Irish American will tell you to get Jameson Irish Whiskey, http://www.jamesonwhiskey.com/. Jameson the most commonly used Irish whiskey in bars and restaurants. For those of us who like a smoother and slightly more richer taste, I recommend Tullamore Dew, http://www.tullamoredew.com. Tullamore Dew, or Tully as they say in Ireland, is also great to mix with a Hard Cider or regular apple cider. It is 1 part Tully and 3 parts hard cider/apple cider.  

Finally, my favorite recommended shot is an “Irish Car Bomb”. I am not sure who trademarked this specialty shot, but its basically one pint glass full of a Guinness can, to which you drop a shot glass full of Irish Whiskey and Bailey’s Irish Cream into the Guinness glass and then chug until finished. I personally do not like these, as I do not like Guinness, but if you like shots mixed with beer than it is an“experience” to say the least. It is a favorite of the East Coast Americans.

Irish Folk Music & Bands:

Now every good drink and bar needs some good music to dance to. Saint Patrick’s Day is probably the only time you will hear a DJ play Irish rock and folk music at the bars here in the US.. Every city may have its own special song they play several times a day during this Irish festive season, but in Philadelphia for example, we like to over play “Celtic Symphony” by Blackthorn, a local/semi-national band. The song is originally sung/inspired by The Wolftones, https://www.youtube.com/watch?v=F6emGGwGqhI.  

East Coasters like myself are no strangers to national, international and local Irish bands. We have tons of Irish immigrants! Music like this plays nearly all year round in some parts, as much as it does in Ireland! For those of you who are not familiar, here is a list of bands, old and new, that I personally love and recommend (with links to their web sites). So hit up your MP3, YouTube, downloader or Spotify and get listening.

Gaelic Storm: http://www.gaelicstorm.com/

Dropkick Murphys: http://www.dropkickmurphys.com/

The Wolftones: http://www.wolfetonesofficialsite.com/

The Dubliners: http://www.thedubliners.org/

Young Dubliners: http://youngdubliners.com/

Shamrock: http://www.capitalceltic.com/sham-rock.shtml

Annemarie O’Riordan: http://www.annmarie.ie/

The Pogues: http://www.pogues.com/

Celtic Woman: http://celticwoman.com/

Flogging Molly: http://www.floggingmolly.com/

Celtic Thunder: http://www.celticthunder.ie/

The Chieftains: http://www.thechieftains.com/

Birmingham Six: http://www.birminghamsix.com/

Jamison Celtic Rock: http://www.jamisoncelticrock.com/

I hope everyone has a happy and safe Saint Patrick’s Day!  Sláinte! 

(Cheers/Cheers to Your Health),
Colleen Lacey
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Bacon Bloody Mary

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Title: Bacon Bloody Mary | Date: 02/21/2014 |
Photographers: James Kiester | This picture was
 taken by the author of this blog.

I enjoy a spicy Bloody Mary.  I love bacon.  Thus, when Food Network Magazine published their recipe for a Smoky Bloody Mary I was intrigued.

However, there was a problem.  Their recipe makes a batch of six drinks, and to quote George Thorogood, "I drink alone, yeah, with nobody else.  You know when I drink alone, I prefer to be by myself."

The magazine's writers also used bacon flavored vodka and store bought pepper bacon in their version of the drink.

To save money and reduce waste, I used  non-flavored Monopolowa Vodka, which I already had on hand, made a piece of pepper bacon, and reduced the recipe to make a single cocktail.

I also replaced the tomato juice with V8 simply because V8 has more flavor. For a take on Clams Casino, one could also use Clamato.

While I didn't miss the bacon flavored vodka, you can click here and follow the directions to infuse your own vodka with bacon flavor.  I simply didn't go to the trouble.   The result was still a salty refreshing drink with good kicks of spice & smoke as well as a strong vodka flavor.

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Bacon Bloody Mary

Title: Bacon Bloody Mary |
Date: 02/21/2014 |
Photographers: James Kiester | 
This picture was taken by the author of this blog.

Ingredients:

• 3/4 Cup tomato juice, V8, or Clamato
• 1/4 Cup vodka
• 1 tsp lemon juice
• 1 tbsp. Worcestershire sauce
• 1 dash Celery salt
• 1 dash Ground pepper for drink + more for bacon
• 2.5 tbsp. Hot pepper sauce (I use Tabasco, but any hot sauce will do as long as it's not thick like Sriracha)
• 1 tsp Horseradish
• 1 stalk of celery (for garnish)
• 1 THIN slice of bacon (for garnish)

Preparation:

1. Choose a thin slice of bacon to fry up and coat it liberally with fresh ground pepper. 
2. Fry the bacon over medium heat for 9 to 11 minutes until crisp, and drain bacon on a paper towel.
   
3. Build the liquid ingredients in an 8 ounce glass (over ice cubes if preferred).
4. Stir well. 
5. Add the seasonings to taste.
6. Stir again.
7. Garnish with bacon and celery stalk.

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Recipe prints as page 2 for your recipe file or refrigerator.
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The Low Salt Vodka Vehicle - Micro Blog

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I'm a fan of Dirty (with olive brine) Vodka Martinis and Blood Marys.  Both drinks are satisfying vehicles for vodka, largely due to their delicious salt content.  What's a fellah to do though, when his doctor orders him onto a low salt regimen?

Luckily, in contrast to the salty Dirty Vodka Martini & Bloody Mary, the Cosmopolitan is a low salt way to drink vodka.  The sweet cranberry juice is complimented by the citric triple sec, tart lime juice, and dry vodka, producing a cocktail that's sweet, but balanced.
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Title: Cosmopolitan | Date: 02/27/13 | Photographer: John Sullivan | This 
file is in public domain, not copyrighted, 
no rights reserved, free for any use.

Cosmopolitan

INGREDIENTS:
1 1/2 ounces vodka
3/4 ounce cranberry juice
1/2 ounce triple sec
1/2 ounce freshly squeezed lime juice
Ice

INSTRUCTIONS:
Place a cocktail glass in the freezer to chill.  Combine the vodka, cranberry juice, Cointreau or triple sec, and lime juice in a cocktail shaker and fill it halfway with ice. Shake vigorously until the outside of the shaker is frosted. Strain into the chilled glass and serve cold.

For an even sweeter cocktail, use Cran/Raspberry Juice.
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What are the Best Holiday Wine & Food Pairings? - A Guest Post by Vintage Wine Gifts

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Every now & then someone asks to post a guest spot on this blog.  I end up rejecting 3 out of 4 requests, either because the poster wants to write about something completely off-topic (athletic shoes, camping gear, etc...), the poster's facts are wrong, or the poster simply can't write above a 7th grade level.

When Vintage Wine Gifts, a British seller of wine & spirits, asked if they could post a piece, I was skeptical but told them, if they would send me something on holiday food pairings that I'd take a look at it.  To my pleasant surprise, I received exactly what I'd asked for.

The following is a well written piece which outlines several possible pairings for Christmas dinner, based on the main dish.  The piece also includes links to some delightful holiday recipes.  Enjoy!
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Title: Vintage Wine Gifts Logo | This graphic courtesy of Vintage Wine Gifts.

Author Byline: David loves the festive season, especially as he can grab a bottle of the finest vintage port from his home cellar and share it with family and other guests. His love of Christmas is also helped by the fact his office closes for three weeks from mid-December!
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What are the Best Holiday Wine & Food Pairings?

The holidays are always an exciting time for everyone. While we’re all gearing up to spend time with loved ones and take advantage of some well-deserved time away from the office, we’re also well stressed out about buying gifts and making sure out festive plans are all in place.

One thing that you have to get right is your festive wine choices. Although things like Eggnog and Mulled Wine are popular at Christmas and around the holidays in general, the great thing about festive wines is that you can actually choose to drink whatever you want; there aren’t any hard and fast rules about what you should and shouldn’t drink. Rather, your considerations should be around ensuring you match the wine to the meals you are making, as you normally would. As always, the big focus here is on how your festive wine matches with the meat component of dishes.

Title: Turkey | Date: 10/27/2010 | Photographer: Howard Portnoy | This graphic was released into the public domain by the photographer.

Turkey
Turkey is the traditional festive bird and as such the one that most people will be trying to find a match for. Most of the time, the general rule of thumb is that you have white wine with poultry, although this is often done with “solo” meats in mind. This is Christmas, so you’re not going to have turkey on the plate on its own, you need to match it with the herbs, sauces, vegetables, and all the other great tasting stuff on your plate.

If you do decide to stick with white, then Sauvignon Blanc is what you need to have on the table, although if you prefer red then a Shiraz or a Zinfandel variety – go for White Zinfandel if you prefer rose wine – is good, too.

Duck
The mistake many people make with duck is to assume that, because it’s a bird, you can use the same wines as you might do with turkey, or throughout the rest of the year with chicken. However,

Title: Roast Duck | This graphic was released into the public domain.

anyone who has cooked with or eaten duck knows it presents its own range of unique characteristics and therefore pairing challenges.

Duck is a much more complex meat, given its rich and fatty texture, so you need to consider how to balance this. Choose a wine based on how you’re cooking a festive duck. If you’re roasting it to have with vegetable trimmings, then a simple Red Burgundy works brilliantly. If you decide to move away from a traditional festive roast and plan to serve the duck lightly cooked with fruity or creamy sauces, go for a white like Sauternes.

Ham
If you’re having ham this holiday season then it comes down to a simple choice between taste preferences; go for a white like Reisling or explore lighter bodied reds. Keep the complex, oaky and full bodied red wines for lamb and beef. Pinot Noir is a perfect wine to put with ham, although a

Title: Vintage Wine Gifts - Niepoort Vintage Colheita Port 1944 | This graphic courtesy of Vintage Wine Gifts.

Zinfandel – red as well as rose – can work nicely, too.

Spicy Foods and Desserts
Port is a very traditional Christmas wine and is your only option here! If you’re cooking spicy foods on Christmas Day then ensure there’s Port on the table, and ensure white wines vacate the table when it is time for pudding!


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Thank you Vintage Wine Gifts, those are definitely some great options for Christmas dinner.  To learn more about this company, readers can click on their logo, or the bottle of port, to visit their site.

Title: Roast beef with Yorkshire puddings, roast potatoes and vegetables | Photographer: HotBabyHot | Date: 03/29/2007 | This graphic was released into the public domain by the photographer.

I'd only add one final pairing thought.  Many people celebrate Christmas with a some version of roast beef; loin roast, eye round, or standing rib roast, etc... As alluded to in Vintage Wine Gifts' ham section, red meat requires a firm full-bodied red wine, sometimes with a bit of oak on the palette.

One such option is a sharp dry Bordeaux with a generous level of tannins and a nice mineral flavor to enhance the flavor of the beef.

Those who find Bordeauxs to be a little bold for their tastes might enjoy a peppery Shiraz with hints of smoke & cloves, and an acidity which compliments fatty meats.

Of course, only one rule is truly important, when it comes to Christmas.  This Christmas, pair whatever food & wine have with a generous helping of loved ones!
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Happy National Bloody Mary Day

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Today is National Bloody Mary Day.  I can only speculate as to why the first day of the year was chosen to honor to tomatoey cocktail.  Perhaps it has something to do with the idea that New Year's Eve is a heavy drinking holiday, and the Bloody Mary is fabled to be a hangover remedy.

By the way, there's no clinical or scientific evidence to support the anecdotal claim that the Bloody Mary can cure hangovers. Still, the commonly held folk belief and the mass consumption of the beverage by New Year's Eve party goers, awakening the next day, may have made January 1st seem like a natural day to salute the beverage.

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There's some dispute over the origin of the Bloody Mary. The most widely accepted theory is that it was invented, in 1921, at one of Ernest Hemingway's favorite haunts in Paris, Harry's New York.  Supposedly, when bartender, Fernand Petiot, first mixed vodka with tomato juice the concoction reminded him a girl name Mary, whom he'd known at the Bucket of Blood Club in Chicago.  Thus, it was given the name Bloody Mary.

However, others maintain the cocktail n question was invented 9 years later by comedian George Jessel, who frequented the 21 Club.  Some Epicurean historians have reconciled the two theories by claiming Petiot's drink was merely a combination of vodka & tomato juice, but it was Jessel who came along later and added the seasonings & celery garnish, making it the drink we know today.

No matter what you believe about its beginnings, the fact remains that this spicy fresh tasting vitamin rich cocktail, along with it crunchy stalk of palette cooling celery, has become a mainstay at countless bars, clubs, and parties.  Of course, over the decades numerous variations have emerged, including, but certainly not limited to some of the following recipes.

A Bacon Bloody Mary

A Dirty Sriracha Bloody Mary

A Cajun Bloody Mary

A Beer Based Bloody Mary  (My friend Michael H. drinks these, but with V8 juice, and swears by them.)

A Sweet Basil Bloody Mary 

Like I said though, in a recent pizza review, I prefer mine to be made as follows.

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Bloody Mary Recipe

This is just the way I like it.

Ingredients:

• 3 oz tomato juice
• 1 1/2 oz vodka
• 1/2 oz lemon juice
• 1 dash of Worcestershire sauce (optional)
• celery salt
• 2 dashes Tabasco sauce
• celery stalk for garnish

Preparation:

• Coat the rim of rim of a highball glass with celery salt
• Build the first 3 liquid ingredients in glass over ice cubes
• Add Tabasco & Worcestershire sauces & stir well
• Garnish with celery

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Whether you like yours smoky, spicy, hoppy, sweet, or traditional, there's undoubtedly a Bloody Mary out there somewhere with your name on  it.   Bottoms up! :-)

Bloody Mary recipe prints individually as page 3 for your fridge or recipe file.
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