A PAEAN TO POP POP AND HIS CHILI SAUCE

In a recent posting explaining why I am the Scrapple King I made mention of a chili sauce made by my Uncle Joe which is an excellent topping to scrapple made according to my recipe. I indicated that if enough inquiries for the recipe were made I would ask my Uncle Joe to send me his recipe. Well, enough requests were made so, true to my word, I asked Uncle Joe for his recipe and he sent it to me. The recipe can be found at the end of this post.

But before I get to the recipe I must write about the man who created the chili sauce in the first place. That individual was my grandfather Joe Janson. My uncle (his son) was obviously named after him. In a unique twist of blessings, both my wife and I each had a grandfather named Joseph so our son is named Joseph in honor of both men.

Pop Pop, as I called him, was a blacksmith who had a shop along Front Street in Philadelphia back in the early years of the twentieth century.

Image via Wikipedia

For those familiar with the City of Brotherly Love, picture Interstate 95 running along Penn’s Landing, close your eyes and try to visualize what that area would have been like before the monster highway was built. His shop would be right there in the center of your thoughts. Pop, a college trained artist, left the ironwork field to run a successful food delivery business in the city. I have fond memories of helping him load up his truck with perishables from his refrigerated storehouse and delivering them door to door in the Manayunk neighborhood community of Philadelphia, the city of my birth.

When Pop retired and eventually moved to Doylestown to live with my aunt, he spent his golden years gardening, baking and watching the Phillies on television (as well as being a second father to myself and my eight cousins -they lived in the same house with him). A trip to Pop’s always began with a tour of his garden, which included the best tomatoes available in that beautiful land founded by William Penn. As Pop got older the size of his garden grew smaller as did his ability to maintain it. But he kept at, even when he was well into his nineties. His energy and enthusiasm was an inspiration for the entire family.

Pop Pop was a great baker as well. A visit to his home always ended with either a slice of homemade chocolate pie with whipped cream on top, or perhaps a slice of yellow cake with homemade frosting (and another large slice wrapped in plastic to take home with you). Never did a birthday pass without a handmade marble cake with deliciously thick icing on top to help celebrate the event.

I could write about Pop for pages on end but do realize that chili sauce was the main reason for this posting. When he shared the recipe with me, Uncle Joe told me that it was originally written by my maternal great- grandmother, but the copy he has was written in Pop Pop’s hand:

UNCLE JOE’S CHILI SAUCE

(IN MEMORY OF JOE “POP POP “JANSON)

4 qts. (8 lbs.) chopped, peeled tomatoes

2-1/2 cups chopped onions

2-1/2 cups chopped green peppers

1-1/2 cups granulated sugar

2 tblsp. salt

1 qt. cider vinegar

about 4 tblsp. pickling spice in a cheesecloth bag. Add pepper if desired.

Simmer slowly uncovered for 10 to 12 hours or until mixture thickens. Follow usual canning procedure.

To make things easier Uncle Joe advises that he now uses canned diced tomatoes because it does not seem to make any difference in the taste of the final product. To echo my Uncle Joe’s wish of “bon appétit” to all who make his chili sauce, I bid you well as you serve it with anything you desire, but don’t forget the scrapple. Habbersett, of course, is “Philadelphia's Favorite” and will always get my endorsement.

Sushi & Homeschooling

My love for good cuisine has been the catalyst for many articles over the years. I am an unabashed lover of the food that I enjoyed in my childhood (think Spaghettios and Cap’n Crunch). Does anything made by Franco American count as “good cuisine”? I would argue in the affirmative. Anyway, since the start of this blog I’ve been trying to think how I can tie food and homeschooling together. I am sure that I am not the only home school dad that loves to share food with his kids so hopefully other guys can relate.

As I mentioned in "Totally Outrageous Homeschool" blog No Such Thing as a “One-Size Fits All” Curriculum I believe that home education starts from the moment our children enter this world and should be a thing we just do as we go about our daily lives. While not every moment is a “teachable moment,” it is amazing how many moments in a day can be. From my kids’ earliest years we have had a Saturday morning pancake ritual which included the making of the breakfast dish and the eating of the same while watching Gerbert, Gospel Bill or Davey & Goliath. While the years have changed the routine in some ways, the memories of those mornings live on (as do variations on the theme).

Teaching kids how to measure out flour, milk and crack an egg without getting pieces of shell into the batter are all simple skills that they can master at an early age. Depending on maturity pouring pancake batter into a hot pan and flipping a pancake are all abilities our kids can master. We all know that chemistry is involved in the baking process but do we talk about it? Why do those bubbles form on the top of a pancake? Why does a pancake taste bad if it is cooked too long (i.e. burned)? All of these little things are practical, real-life questions and answers that will help our kids to no end. Who knows, with enough encouragement we may be laying the foundation for developing the next Bobby Flay or Rachael Ray.

By now you are probably wondering where sushi fits into all of this. As a kid I had no clue what sushi was. When I did learn what it was I wanted no part of it. It was not until I was an adult that I even ventured to try sushi; to my surprise, I was delighted by this delicacy.

As a parent I wanted to make sure my kids had exposure to sushi. Whether or not they enjoyed it did not matter, the key thing was that they would try it. All did. Poet at Heart likes so-called “veggie” sushi while Animal Lover has come to love all types of sushi whether it be nigiri or sashimi. My little boy, The Energizer, has tried it and does not like. I give him credit for giving it a shot.

Sushi is even more than just a food, however. It is an opportunity to learn. We watch Unwrapped and The Secret Life of… on the Food Network all the time. Both the Travel Channel and the Discovery Channel also have good shows regarding food, history and preparation. The kids have seen how the fish are caught and how sushi grade fish are inspected at a higher level than regular fish. I’ve taken them to a local sushi market so they can see sushi being prepared by a sushi chef. My wife even purchased a sushi kit and taught the kids how to make sushi at home.

We were all very impressed when Poet at Heart found a recipe for "candy sushi" in Rachael Ray's 30-Minute Meals for Kids and created the awesome plate shown below. Made of marshmallows, puffed rice, various sweets and fruit roll-ups (in lieu of the nori) she single-handedly made sushi that even The Energizer would eat.

Of course one does not have to like sushi to get the kids involved with food. Homemade pizza, homemade pasta or just plain barbecuing on the grill all afford opportunities for us to share with our children our own experiences with food as well as teaching them basic cooking skills. Whether we are explaining why pizza dough rises or how fire can heat the inside of a chicken breast we are filling curious minds with useful information that they will one day apply. There will come a time when our children will flip pancakes in their own kitchens and we won’t be there to help them. Lets grab the chance to teach them now so they will be prepared for that day when they are on their own, perhaps teaching their own kids why bubbles form on the top of pancakes as they cook. (or why sushi grade fish is different than the fish you buy at Wal-mart).

NOTE: In case you have never heard of Gerbert, Gospel Bill or Davey & Goliath, feel free to whip up a batch of pancakes and watch the videos below. I guarantee the flapjacks will taste even better because of them.

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He Who Made Cooking Cool

We did it!! Holly and I made the pilgrimage to Atlanta to see the great hero of all culinary minded nerds. Alton was the same delight in person that he is on television.



When contemplating a new cooking show, AB sought to combine Monty Python, Julia Child and Mr. Wizard. Ten years and a packed theater later, it has proved a winning formula. The night was a rambling medley of favorite recipes, puppets, costumes, and guest appearances while Alton reminisced about the last decade. There was some good natured poking of other Food Network personalities: Rachael and her sammies and Giada and her...'characters'. Yes, you know what I'm talking about.
The best story had to be The Tale of the Haggis. Clad in their manly skirts, Alton and his assistant were supposedly rockin it true "Scottish style" and had the misfortune to build their little camp over a hornets' nest. He also admitted that his performance was one of the worst accents in not only Good Eats but possibly television history. All the more hilarious.



For one of the night's highlights, Alton was challenged to transform the kitchen's only UniTasker. The fire extinguisher, a water cooler and a tennis racket were employed to create a literal explosion of freeze-dried fruit. Whatever bits weren't sprayed all over the stage and the poncho-clad audience went for a spin in the blender and the resulting umm....smoothie?...was consumed by a triumphant AB.



For a splendid finale, beloved "sister" Marsha produced a 20 foot stack of pancakes which were blasted with glow in the dark icing by AB and Ted Allen with devices akin to flame throwers. The summit was set aflame to create a gigantic birthday candle. I'm afraid samples were not available. We did get an autographed postcard however, and I finally got to see my best Food Network buddy. I can't wait for the 20th anniversary special!



What fun would any of this be without having great friends to share it with? Thanks Holly!

Why I am the Scrapple King

I was watching "Guilty Witness" on “Alfred Hitchcock Presents” a week or two back and to my delight one of the characters was served a plate of scrapple, one of my all-time favorite foods (my mom’s homemade cheese blintzes and my wife’s home-made split pea soup are right up there at the top of the list too). It reminded me that I needed to fulfill a promise to foodie blogger extraordinaire Jessica Porter, to explain my rather elegant title of “The Scrapple King” to this blog’s readers.

I know that the countless readers of this excellent blog wonder why I chose that moniker rather than, say the “Meister of Meatloaf” or "Baron of Bacon" (both of which, by the way, I wouldn’t mind owning as well). I chose “The Scrapple King” because it best describes my love for this wonderfully unique Pennsylvania Dutch meat product. It is a royal designation that admittedly I have bestowed upon myself, although my paternal grandmother was descended from the original Pennsylvania Dutch settlers who made a new life in Southeastern Pennsylvania over two hundred years ago. Perhaps my claim to a royal title is not that far-fetched, is it?

A couple of years back I had the joy of sharing my love for scrapple with the readers of Every Day With Rachael Ray. With such an iconic figure of modern cooking recognizing my love of scrapple it serves only as an endorsement, at least in my mind, that I do deserve the title of “The Scrapple King.” So I will wear the badge with honor as I go about the world extolling the virtues of this creative, affordable and ultimately delicious food.

If there is a true royal name in the world of scrapple it is Habbersett. This Pennsylvania-based company makes the best scrapple in the civilized world. I was born in Philadelphia but spent most of my childhood in nearby Bucks County, not too far from Chester County, the true seat of scrapple’s origins. While my grandmother’s ancestors no doubt made home-made scrapple as was the practice in the 1800’s, I truly believe I inherited the genetic predisposition to love and adore this food, but not the desire to make it myself. To me Habbersett, going strong since 1863, is the epitome of scrapple production so there is no need to compete with it. If one can’t locate Habbersett in your nearest grocery store, Jones Dairy Farm out of Wisconsin makes a passable substitute but it is well worth the effort to track down the red, white and blue packaging of Habbersett. Here is an order form to get it directly from Habbersett.

"What is scrapple?"you may be asking. Well, don’t ask. Be content in knowing that scrapple is a pork-based product that efficiently leaves no parts of pork wasted. Just as the early colonial settlers were conscious of making every penny stretch, we should, in these challenging economic times, also be conscious of making our food budget stretch as well. Scrapple is an affordable and tasty way to feed family and friends without making much of a dent in your wallet. Be satisfied in knowing that scrapple is a wonderful mixture of meat and spices that make it an excellent breakfast meat, although I could eat it at any time of the day or night (and have been known to do so).

Scrapple is a very easy product to make. It comes in one pound bricks that take but a few minutes to prepare and eat. The brick should be sliced while it is cool but not too cold. With a sharp kitchen knife the brick should be sliced into thin pieces roughly ½ inches thick. Too thin and the slice will probably break apart. Too thick and you will find it difficult to adequately ensure that the center of the slice will be properly heated without burning the outside. Once cut, coat the slices with plain white flour and place on a preheated frying pan at medium temperatures. Non-stick pans do not need any prior treatment but skillets or other non-treated pans would benefit from a light coating of PAM cooking spray or shortening (this to keep the slices from sticking when flipped.)

Scrapple should be fried for several minutes on each side. The best way to know when to flip the slice over is when the flour coating the top of the slice appears melted or translucent. A quick flip is required because scrapple has been known to break-up if the flip is done too slowly. An equal amount of heating on the second side and the scrapple is ready to be served. I prefer it dipped in ketchup, my mom and wife prefer it with a side home-made Pennsylvania Dutch chili sauce, once lovingly prepared by my late-grandfather, now fashioned by my Uncle Joe (perhaps if I get enough requests for his recipe, Uncle Joe will share it with me and I with you). Some prefer it plain. No matter how you eat it the key is to savor each delicious, spicy bite. Before you know it the one pound brick will be gone and you’ll be rushing back to the store for more. To avoid this scenario purchase several bricks at once. Trust me, all you scrapple-newbies, your life will be forever changed once you have savored your first bite of Habbersett’s well-earned slogan: “Philadelphia’s Favorite.”

A new day in Food

Well, with various job and family obligations, obviously it's been ages since Adventures in Food was updated. I would like to apologize for that. I haven't given up a passion for fine or funky cuisine, just never seemed to have time to write about it. However, His Royal Majesty Greg and the ever marvelous Alton Brown have inspired me to start afresh. A new foodie friend (say hi to Holly everybody!) and I are traveling to Atlanta later this month to be a part of history - Alton's 10th anniversary Good Eats live episode. It's the kind of thing you dream about..or at least I do.

We've been promised cast members, props, puppets and a "Good Eats musical interlude." I can't wait.
Naturally we'll be sampling the local cuisine. So far on the testing list is the funky Flying Biscuit Cafe. http://www.flyingbiscuit.com A small chain apparently, but with a name like that, who can resist?
And short of the Bonnie Blue flag, what could be more regionally appropriate than Sautéed Shrimp & Scallops over creamy stone-ground grits with garlic gravy or Buttermilk Fried Chicken and buttermilk whipped potatoes overflowing with bourbon gravy. South City Kitchen sounds like a definite stop. http://www.southcitykitchen.com/midtown/
Also, I think we'll try to spend some time at the Dekalb Farmer's Market (there is a bakery, yay!). Any Atlanta natives or frequent visitors have any culinary suggestions for us?
Oh Atlanta! I hear you calling...I'm coming back to you one fine day...

The Food, Glorious Food of My Youth

By Greg Giordano, The Scrapple King

I just heated up a can of Spaghetti-O's for lunch. I know that this sort of food would be something that my kids like to eat, but for a parent of three who is getting a little gray around the temples? Nah. But, I confess, I still eat the little pasta rings with meatballs, although I do like the ones with sliced franks as well. When I share the fact that I like Spaghetti-O's for breakfast I usually get "uugh" sounds and faces contorted into grimaces from my peers. Most also dismiss my enjoyment of cold pizza as my morning meal as "weird."

As we discuss the subject of munchies I must, of course, reveal that I still like Cap'N Crunch cereal and Froot Loops for breakfast. Although I admit I do try to eat more Shredded Wheat and Raisin Bran in recognition of the fact that those foods do serve a more practical purpose for one of advancing years (I have not conceded the need to eat Grape Nuts, though, and probably never will). Speaking of breakfast cereals, does anyone remember Quisp? I have found but one person in my age group who recalls this unique spaceship-shaped delight from the early 1970's. Please let me know. Perhaps we can start a fan club.

Moving on to snacks, I like Oreo's and Nutter Butter cookies, yet another joy from my childhood. I still like Pepperidge Farm Goldfish crackers, especially the pizza flavored ones. One thing that I have not been able to stomach, however, is Gummi Bears nor their various incarnations such as Gummi Worms. My kids have a taste for those delicacies so I suppose that will help to perpetuate their existence into the next generation.

Having just laid out for all the world to see what sort of culinary delights I enjoy I can only hope my children will make better diet choices than I. One only knows how much my wife has tried to introduce me to more healthy foods, which I usually rebel against (I really do like Spam). Not all is lost, however. I eat more fresh vegetables than ever before. I love no-fat Snyder's pretzels and could dine on sushi every day of the week if I could afford to do so.

I expect there will always be a place in my life for the not-so-good foods of my youth. If nothing else they remind me of a simpler time before worries of cholesterol levels and body fat ratios were in mind. Boy, all this talk of food has made me hungry again. I think I'll pop open another can of those round little pastas and start munching!

Thanks to http://www.flickr.com/photos/pinprick/ for the photo / CC BY-NC-ND 2.0

CDB's Pizza & Italian Cuisine

Joe found this great little place right next to USF and even more importantly, Starbucks. Pizza is their self-proclaimed speciality, so we got the "AT-FM" edition. It had artichokes, tomatos, and mushrooms so we were at a loss at to where the "F" came in, but apparently that is their assurance that if nothing else, at least the mushrooms, or "M", is fresh. Do the other ingredients carry that guarantee? We don't know, but it was an excellent pizza two days in a row. Joe let me have the leftovers - what a guy! I love it.
The staff is also extremely helpful - a wink and a joke from Joe later, and our waitress was patrolling the restaurant's perimeter, reporting back to us wide-eyed about every appearance of any professor who we may have been discussing.
CBD has been in business since 1974 and apparently, my mother went here back in the day! Who'd thunk it?


www.cdbspizza.com
5104 E Fowler Ave
Between 51st and 52nd St.
Tampa, FL 33617
(813) 985-1336

Today in Food History

According to foodreference.com, today is National Baked Scallops Day. So let us give that noble bi-valve its proper due on this historic occasion.

Ceviche Tapas Bar & Restaurant

The latest meeting of the Food Club was a smashing success with JackieP's suggestion of Ceviche. Apparently I'm the last person in the world to know about this hot spot in Hyde Park, but I'm glad to finally join the rest of society in admiration of it.

Ceviche is ideally suited to a group like ours which likes ordering alot of different things and sampling everyone else's food. Between the 5 of us, we ordered 9 tapas and 4 desserts. The Ceviche de Atun blew my mind. Sushi-grade tuna was marinated in lemon and lime juice, cilantro, onion and jalapeno served on a bed of fresh lettuce in a martini glass. It was sweet yet tart, full of flavor yet allowing the delicate freshness of the fish to shine through. Yeah, I pretty much hogged all that. All the mushrooms and cheese dishes were rousing successes - definitely check out the queso de cabra - baked goat cheese with tomatoes and basil. I liked the crabcake and chorizo dishes less, but they were still good.

Desserts are huge - plan to share. The chocolate cake was phenonmenal, the coconut ice cream great, the mousse was tiny but tasty, and even the almond pastry rose above my mediocre expectations.

Chowhound commented on the prices and given the price of each item, I was expecting an uncomfortable bill or an empty stomach. However, the 5 of us couldn't even eat all that we had ordered, though we made a pretty good showing. Everyone was full and each person's share came to less than $25. For the variety and quality we got, it was amazing. I think the key is going in a group. They are very accomodating - Our group expanded unexpectedly and the staff soon found us a new table. Definitely find some friends, or just invite me and check it out!

Ceviche Tapas Bar & Restaurant
www.ceviche.com
(813) 250-0134
2109 Bayshore Blvd
Tampa, FL
5 forks!!
$$-$$$

Asian Market

In addition to eating out, I adore cooking and am always on the look out for local markets that can help me out with my favorite ethnic tastes.
Asian Market Incorporated
(727) 842-6338
5205 Sr-54, New Port Richey, FL 34652

It was after 6 when Gino and I showed up, and the door was locked but the tiny proprietess was still sweeping inside. She opened up for us and we had a great time perusing shelves piled high with tea, strange sauces, exotic spices and all manner of goods familiar and unusual. She scurried around finding everything we requested and promised me some fresher lime leaves from her tree out back if we came earlier next time. Everything was very reasonably priced and Gino and I were able to turn out some repsectable Thai flavors with our purchases.

Lambs and Roses

What a sweet pastoral title. Except that I was eating both. How barbaric.
I haven't had much in the way of Persian cuisine, so this really was a new experience for me. The Mirage is a favorite of Amy's and for good reason. Our arrival was greated with perfectly soft, warm pitas, feta, and parsley, prompting Amy to share an amusing anecdote about her roommate's boyfriend's unnatural obsession with that aforementioned dairy product.
Fresh. That's the first thing that came to mind as I munched on the succulent veggies with my lamb kabob. Flavors are simple and natural. Nothing is overcooked into blandness - all preparation only serves to enhance and intensify flavors. Each item shines on its own, no globs of sauce, no heavy spices: "it is what it is."
I also tried the Persian ice cream - the waitress mentioned rose, pistachio, and saffron, I didn't know they were all together. Americans are so accustomed to in-your-face flavors, "Double Chocolate Expresso Power Blast" it's nice to step back and appreciate subtle flavors and sweet rose essences. Definitely try this, it's really awesome.
I bet the M-F "all you can eat lunch buffet" is amazing. Not particularly cheap fare, but very good.

2284 Gulf To Bay Blvd
Clearwater, FL 33765
(727) 724-3604
http://www.miragerestaurant.com/
$$

Sorrento Bakery

For a third of the price of a certain skim-non-fat-no-whip-mocha-frappa-latte thing, you can have a homemade treasure. This little spot of heaven is one of the jewels of Pasco. (Yes, there are some) The whole place is just a feast for the eyes and forget pedicures, nothing helps a rough day like a cannoli. Now I'm not Italian, so don't start yelling at me about how no pastry could be as good as your grandmother's, etc. Unless your grandmother is kind enough to provide for my cannoli cravings on demand, I'll have to take what I can get. The ingredients are shipped in from the Big Apple anyways, so that has to count for something. Gino got this amazing half chocolate cake/half cheesecake dipped in more chocolate thing. The big pastries run you about $1.65, which is an ok price for bliss in my book. They also have a full supply of cookies, little pick me ups by the pound, and savory breads.

Word on the street is that this is also a pizzeria, but I haven't gotten to that part quite yet. Somebody check it out and report back to me!

9721 US Highway 19 # 5-6,
Port Richey, FL 34668
(727) 848-2434

La Casa Dolce

La Casa Dolce is loosely translated as "House of Happiness." With panninis, tea, and most of all GELATO, what more could one ask for? A smoothie you say? Well, they have that too! Check the website for coupons and you could get a free fruity treat. The gelato is delightful - I love the double cream, the tiramisu, but the pistachio gelato is by far the best. Sweet, but not too sweet with a warm nuttiness. They are dog friendly! Last time Jackie, Shery and I dined with the darling Clyde and Domino. Domino enjoyed the adoration of the masses while Clyde hid under the table. The servers didn't mind, and there is usually a water bowl out for thirsty little dogs. Now that I have poochies, I'll try to include places that are friendly to the canine race, with C&D as my loyal assistants.

I have a lead on a place in New Port Richey that should be awesome! A future review!

406 S Howard Ave
Tampa, FL 33606
(813) 259-0002
www.lacasadolcecafe.com
:-)-$

Malena’s Mexican Restaurant

Though I tend to be very resistant to change I have a happy update on one of my favorite restaurants. Previously featured on Adventures in Food, Malena’s Mexican Restaurant has moved to a permanent location! While I miss the ambience of the bus (I fully acknowledge the irony of that statement but I was rather attached) many positive changes have resulted.

First the good – Malena’s is now open seven days a week. Breakfast has made the menu (and more importantly there is a menu where everyone can be absolutely sure they are ordering the chicken and not the beef tongue or cow’s head meat). I have also discovered several new dishes which must have existed all along, but I never knew about. Delivery is also a welcome option. Finally food in the university area which isn’t pizza (note however that a minimum order of $20 is required)!

What hasn’t changed is the amazing food. For those trying to find an authentic restaurant I believe this as good as it gets without a passport. For proof I proffer this point – I was the only gringa present in the restaurant on my most recent foray. Prices remain stunningly low. No matter how hard I try (or over-tip) my total rarely breaches $10.

One thing not to be missed is the Horchata, a mix of rice milk and spices that is hard to describe yet has failed to find an enemy among the many friends to whom I have insistently handed a cup. Another must try is a torta– though all the food is amazing this is the one that feels special to me. You can get a quesadilla or burrito almost anywhere, but these amazing sandwiches are a little harder to find. I recommend the pork (carnitas) which is remarkable because I am not a huge pork fan. But in this combination it’s brilliant. New to me on this last trip, and a freebie while I waited for my food, were the homemade tortilla chips and side of pico de gallo.

Service is incredibly friendly. The daughter of the owning family knows me by name and warmly greets me even though my visits grew incredibly rare for one sad year. With a permanent location, table service has been added and the waiters were very friendly and attentive – even though I got my food to go!

The only negative is that the food is incredibly addictive! But given these prices frequent visits can be had on even this grad student’s budget. Malena’s deserves to become a Tampa institution – one which I recommend you wholeheartedly embrace today!

Malena’s

2320 E. Fletcher Ave.

Tampa, FL 33612

(813)-977-6808

Mon.-Thur. 9am-9pm

Fri.-Sat. 9am-10pm

Sun. 9am-8pm

A revelation...nay an epiphany

There is Benedict Arnold, Vidkun Quisling, and then there's me. But hey, this is worth the title of traitor. As great as Orchids Thai is, Thai Bistro in New Port Richey is even more amazing. The curry is rich enough to knock your sox off, the Pad Thai is perfection on a plate. Owners Preecha Paksupun, Sakulyut Sivarak, and Pawida Wipawaburt have got a real winner here! I've tried about four dishes there so far thanks to Gino the halfsies king and they are all amazing. Lunches come with a salad or appetizer. Last time they gave Gino and I these little fried, filled won-ton things that were amazing! Lunchtime soup is a little bland, though obviously homemade. Cilantro or lemongrass might help. So now Gino and I have the task of establishing ourselves as regulars all over again.

WHERE: 5414 Main St., New Port Richey
WHEN: Lunch ($4.95-$6.95) 11 a.m. to 3 p.m. Monday through Friday; dinner ($5.95-$16.95) 4 to 9:30 p.m. Sunday through Thursday and 4 to 10 p.m. Friday and Saturday.
RESERVATIONS: Recommended evenings, especially weekends. Call (727) 815-8600.

The menu may be found at: http://www.efloridacoupons.com/p_rest_thaibistro_menu.htm

Definitely 5 forks or spoons or whatever I'm using to gauge delicacies these days.

P.S.

Despite my ravings, I just wanted to state: Neither calories, nor sodium, nor fat, nor threat of death can keep my from my burritos. I'll just keep the consumption a minimum. :-)

Black Tuesday

Someone, make the madness stop!! You will have to indulge me in my grief. I confess that occasionally I fall captive to cravings for corporate culinary creations. When this occurs it's usually off to the Chipotle Grill. I couldn't help it - the shiny metal ingredient bins, the crunchy green peppers, the overly-generous scoop of creamy rice... They talk a good game. Signs scattered around the establishment triumph with high and lofty platitudes their ideals of "unprocessed, seasonal, family-farmed, sustainable, nutritious, naturally raised, added hormone free, organic, and artisanal" food. This is the closest to a hippie I've ever been, and I enjoyed living on the edge like that. Did I mention the flavor? It all tasted so good, so spicy, so fresh! How was I to know? Now one of my favorite indulgences has been labeled as one of the 20 worst foods in America by Men's Health Magazine. I mean, I suppose I had an idea - the burrito was so wonderfully husky. You would hold its warm, aluminum-clad goodness in your hands, and hear a satisfying 'thunk' if you dropped the bulging tortilla onto your table.



But thanks to the good folks at the Times Snack blog, we must out the Chipotle burrito as the "Worst Mexican Entree" for its whopping 1,179 calories, 47g fat, 125g carbs and 2,656mg sodium. I feel my arteries hardening... So, thank you Josh Korr of the Times, you have saved my life whilst ruining it. And to Jackie B. I say, 'What were you trying to do to me?!?"

Daily Eats

Sometimes it seems like alot of the best things in life are in Tampa's SOHO. Daily Eats is a diner where the traditional meets the innovative. Burgers and other comfort foods fill the menu, and Daily Eats adds a healthy uptown twist. From what I can gather of my own experience as well as that of others - sometimes it works, sometimes it doesn't.
I love a seasonal special, and Daily Eats had just the right thing to impress me - Pumpkin Seed Crusted Chicken. On the surface, the accompanying vegetables and brown rice sounded bland, but trying it was a pleasant surprise. Carrots, zucchini, and other harvest veggies were julienned over healthy bed of rice. They were saved from a life of boredom by a "white balsamic reduction" which brought a strong though not overwhelming, melodic flavor to the dish. If you go, definitely check this one out! I loved it.
Amanda got the Waldorf Salad and loved the mixture of textures and flavors - the sweet strawberries and the crunchy nuts. It was on a bed of rice, which seemed unusual but added a hearty nuttiness to the salad.
On the other hand, Jackie's potato chip crusted turkey burger was distinctly lacking in flavor, an opinion echoed by Brian Ries of Creativeloafing.com. Because of this and a couple other dishes, his review of the establishment ranked it mediocre at best.
We didn't try the desserts, but the soda fountain woos the diner with promises of delectable post-meal options. The dessert menu is extensive. The only reason we did not indulge was that we were saving ourselves for gelatto just down the street. I've seen pictures and they look fabulous.

Brian's review may be found at:
http://tampa.creativeloafing.com/gyrobase/Content?oid=oid%3A6404

901 S. Howard Ave., Tampa

HOURS: Lunch, 11 a.m. to 3 p.m. Monday through Friday; dinner, 5-10 p.m. Monday through Friday, 5-9 p.m. Saturday and Sunday; brunch, 8:30 a.m. to 2:30 p.m. Saturday and Sunday

http://www.ciccioandtonys.com/daily.html

3 1/2 forks over all, though I'd say my meal got a 5.

Cabo's Tacos

I couldn’t narrate the story of this great place any better than did Mr. Ensley of the Democrat. I have edited for space constraints. It's a long story, but fascinating. The food is excellent, the atmosphere fun, and the prices good. Cabo's website is full of pictures of past and current employees and as well as customers. Tally foodie and Cabo's regular Ellen recommended the fish tostada. I had tuna over black beans and rice with mushrooms, peppers, and onions, served on a grilled tortilla. The tuna was perfect, seared on the edge, and red in the middle. Actually, I could really go for one right now. Cabo's proves that anything is possible with determination, good ideas and a little common sense.

"POVERTY BREEDS CREATIVITY"
by Gerald Ensley
Tallahassee Democrat
Wednesday, April 17, 1996



"Don't think bucks, think people." A '60s philosophy of good karma, mixed with the possibilities of capitalism and imagination, have spelled success for Cabo's Tacos. All the equipment is second-hand, from the Pizza Hut oven hood to the booths to the sink rescued from the side of the road. All the construction was done by friends and acquaintances late at night, in exchange for beer, food and, on one occasion, a sailboat. And the atmosphere at Cabo's Tacos is pure laid-back, from the "No Ties After 5 p.m." sign at the door to owner Mike Ferrara walking around in shorts topping off patrons' beer mugs for free. Well, basic '60s philosophy grossed $700,000 last year. With a recently acquired liquor license, it should rake in $1 million this year. All of which is a heart-warming testimony to the profit of good karma and the possibilities of American capitalism.

Cabo's, which just passed its second birthday at its current location, used to be a dark neighborhood bar called the Peanut Barrel Pub. Now, it is a brightly colored vision of its namesake, the Mexican seaside village of Cabo San Lucas. Murals cover three walls and the ceiling. Televisions play surfing and snow skiing videos. One of Ferrara's old surfboards adorns the wall, as do group photos of the nine annual community parties thrown by Ferrara. The menu is an interesting melange of Mexican dishes, fresh seafood and vegetarian creations, whose prices run from 99 cents to $13. Cabo's 156 seats are filled at lunch and dinner by a clientele that ranges from high-powered lobbyists and legislators to aging hippie carpenters to middle class families. But while much can be said for the food, atmosphere and prices of Cabo's, its success is a tribute to attitude. Because it is Ferrara's surf-bum charisma and enthusiasm - balanced by Staerker's common sense and restaurant experience - that has made Cabo's an advertisement for small business. "This restaurant was built on the goodwill of local people helping local people. With all the chain restaurants, it's neat to know we can compete."



Cabo's is Ferrara's third successful business -- and serves as proof that ambition can arrive late. Ferrara, 44, is a lifetime surfing addict, who left Jacksonville for California shortly after high school graduation. For 14 years, he ambled from wave to job to wave. He tended bar in Colorado, served in the Merchant Marines, worked for charter sailboats and diving shops in the Caribbean and repaired surfboards in Hawaii and California.

In 1983, at age 32, Ferrara decided it was time to get a career. Ferrara invested his savings of $13,000 in Speed Wash, a down-at-the-heels Laundromat. Armed with a couple of repair manuals and a ton of personality, Ferrara transformed Speed Wash into a roaring success. He served pizzas on Wednesday nights and doughnuts on Sunday mornings. He sold T-shirts that read, "I Dropped My Drawers At Speed Wash." In 1987, he held the first of his now-annual street parties that attract hundreds with free bands, beer and nachos.

Visiting old friends in San Diego and surfing across the Mexican border at Cabo San Lucas, Ferrara ate lunch one day at a San Diego taco stand called "Juanita's." It was just a little shack, with a small menu. But the food was great and the operation seemed simple. Ferrara returned to Tallahassee inspired to become a restaurateur. In 1989, he opened Cabo's Tacos in a tiny corner of the Parkway Shopping Center about 100 yards east of his current location. Ferrara went to Thompson at Capital City Bank for a loan. Thompson raised an eyebrow at financing a first-time restaurateur. Ferrara, with his then-long hair tied back in a ponytail, wearing shorts and flip flops, picked up a piece of paper, balled it up and lit a lighter under it. "I said, 'Dale, you'd loan $23,000 to one of your friends to buy a Beamer. All I want to do is start a business,'" Ferrara said. "I said, 'Even if I was to burn your money right in front of you like this paper, I'd still pay you back.'" That little bit of theater charmed Thompson, and he approved the loan. And fueled by the word-of-mouth advertising by former Speed Wash customers, Cabo's was an overnight success. Within two years, he paid off the loan.

Ferrara wanted something bigger and better than Cabo's Tacos - even though he had no money and no clue about running a real restaurant. One key was enlisting Bobby Staerker, as a partner. A friend of Ferrara's for years, Staerker had been a waiter at two Tallahassee restaurants, and an assistant chef at the Radisson. He runs the kitchen at Cabo's and cooks. Another key, of course, was getting Thompson to approve another loan. Staerker had $15,000 to invest. Ferrara was asking for a loan of only $33,000 -- claiming he and friends would do all the labor. "The more Mike described what he wanted to do, the more I thought, 'Oh no!'" Thompson recalls. "But he had done well on his other loans. I figured for $33,000, we'll take the gamble."

The gamble worked because of people like carpenter Russell White, plumber John Hoover, contractor Jerry McFarland, electrician Miles Kennedy, artist Cindy Rios and dozens of Ferrara friends who pitched in to build Cabo's. The bulk of the work was done by the skilled friends who came in every night for four months, after putting in long days at their real jobs. All of them worked for a fraction of their normal pay. "This place was built on sweat equity," Ferrara said. "Poverty breeds creativity." Some people pitched in because they were charmed by Ferrara's enthusiasm. Such energy was necessary after the current Cabo's opened Jan. 31, 1994. Ferrara had never managed a staff of 34, never faced a Friday night rush, never dealt with the demands of a full-scale restaurant. The inexperience showed. As with the previous Cabo's, the patrons came in hordes -- then endured long waits and menu outages as Ferrara and Staerker learned to tame their new beast. Under Staerker's calm hand, the operation smoothed out. The menu expanded and remains home to constant experimentation. Cabo's expanded from 130 to 156 seats. By last fall, Ferrara and Staerker had paid back all but $4,000 of the $33,000 loan. They then borrowed $15,000, but expect to have their entire debt paid off by the end of this year.

Such success is gratifying to Thompson, who credits the low overhead Ferrara and Staerker created for themselves. Thompson said it costs an average $1 million to buy land, equipment and inventory for a restaurant in Leon County. "Mike and Bobby are making a good living because they haven't strapped themselves with a big debt," Thompson said. Such trust was never a gamble to Ferrara, the eternal flower child. He is fond of saying, "We don't make a killing, we make a living." He believes in channeling profits to employee raises, and boasts "No one in the kitchen makes less than $6 an hour." Mainly, he is proud of creating a restaurant for "people like me." "I've never had a business plan, never thought, "Do this and you'll make that much money,'" Ferrara said. "If you take care of people, they'll take care of you."

Parkway Shopping Center
1221 Apalachee Parkway
Tallahassee, Florida 32301
Phone: 850-878-7707
http://www.cabosgrill.com/
:-) - $

“Adventures in Eating” hits the road!

We find ourselves in Tallahassee, and of course whilst we are on business, we still have to eat. I was fortunate enough to find several good spots. Everyone needs a Chinese fix, or at least I do and the Ming Tree Restaurant is easily accessible and just down from the Capitol. Pictures of several legislators hang on the wall, including that of Senator Bullard who brought us the historic line, "Before this debate on taxes, I thought portability was a place to go to the bathroom". I ate in. It was a slow night and since I was eating by myself, awkwardly quiet. I'd get take out next time.
Not having enough MSG that week already, I headed over to the King Buffet the next night, which came highly recommended by Greg. They have good sushi with more variety than usual at these types of affairs. The buffet was small but tasty. They do have that watch-while-they-make-it type grill, but during my meal, no one was manning the desk and a bin full of raw chicken sat stagnant next to the other ingredients. I would stick with the pre-made buffet offerings. As a regular during the legislative session, Greg would be able to do it more justice. It is very close to the La Quinta, so that is a great advantage, unless it was dark and rainy like when I went and you’ve got to drive anyway. Afterwards, I decided to try a different ethnicity the next night.
The Black Bean Cuban Cuisine has a signature gumbo which was really good and very spicy. Always one to try soemthing new, I had fried yucca for the first time and loved it. I do find it hard to imagine eating a plant that looks like this. It was a little tough by nature, but made a satisfying munching experience. There was an awesome sauce that was mayonnaise based I think which annoyed me, but it worked with the fries. The guava cheesecake was a no bake deal, good for a sweets fix, but hardly the real thing. I took my food back to the La Quinta to watch Law and Order, but it looked like fun to eat in. There were a lot of families and the place was a whirlwind of activity. Grub was cheap and hearty.

If you’re in the neighborhood, check these places out!

Black Bean Cuban Cuisine
2205 Apalachee Pkwy
Tallahassee, FL 32301
(850) 656-7848
:-) - $

Ming Tree Restaurant
1435 E Lafayette St
Tallahassee, FL 32301
(850) 878-1779
$

King Buffet
2814 Apalachee Parkway
Tallahassee, FL 32301
$

The true hometown culinary royalty of Tallahassee is Cabo’s Tacos. It will be the next posting (hopefully)!