tag:blogger.com,1999:blog-80887698691792064082024-03-05T00:19:09.647-05:00Food vs. FaceTasty dishes, tasteless jokes.Vizzhttp://www.blogger.com/profile/16066789508909512363noreply@blogger.comBlogger301125tag:blogger.com,1999:blog-8088769869179206408.post-2353164357594485962016-04-08T08:36:00.000-04:002016-04-08T08:36:34.661-04:00PSA: New Mikesell's Puffcorn Flavors! Eaters, are you like me - still occasionally daydreaming about the last new snack flavor you found and wondering when the next will come along? Okay, I'm relieved I'm not alone in that bone-deep need for new flavors of everything all the time. Sometimes, the FvF family even finds ourselves at Big Lots, scouting for discontinued, limited-edition flavors we can't find anymore.<br />
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Mikesell's launched new flavors in spring of '13 and late summer of '14 - which means southern Ohians were ready for something new. Now that the public expects it and competition gets thicker every year - they know they have to stay leveled up. In all sincerity, this company has yet to make anything I don't like. While all of their flavors aren't my jam (I'm a sucky baby about heat), they're all well developed, balanced flavors. They haven't tried to be too trendy, either. Enter Salted Caramel Puffcorn.<br />
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<span style="font-size: xx-small;">Of course it was free! My opinion, however, can't be bought. </span></div>
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I know a lot of you are thinking, "Yeah, but isn't salted caramel sorta trendy?" Depending on who you ask, sure. But, salting sweets is not simply a trend or a new thing. Chefs and home cooks have been doing this for years. I don't remember how, where or when, but about a decade ago - I was traveling and got a taste of something filled with salted caramel and I, the girl who has long salted her brownies, went bonkers for the stuff. I started seeking it out everywhere, but it hadn't really gained momentum. <br />
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Is it like their Caramel Puffcorn Delites? Surprisingly, not really. I never really got into the caramel ones, because they were too sweet for me. Again, I like a little balance - a salt tooth, if you will. The flavor on the salted caramel is akin to if you were to make salted caramel at home - very rich, buttery, and decadent. If you can make something taste buttery, I am ALL in, friends. Even people who haven't been fans of salty sweets in the past just might dig this. The flavor is mellow, but rich. Plus, no hulls and kernels - so you can feed it to babies. What are you waiting for?! Go find a baby and feed it some Mikesell's Puffcorn!!<br />
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<br />Vizzhttp://www.blogger.com/profile/16066789508909512363noreply@blogger.com1tag:blogger.com,1999:blog-8088769869179206408.post-82174569253670945492016-04-07T20:30:00.000-04:002016-04-07T20:30:26.253-04:00Misadventures in Employment - A Love Story I'll try to make this simple, eaters - I've missed you, and I plan on coming back full-force, like a boss. In October I left my career of 10 years and made a field change - got licensed and took an offer from a new employer. Terrible idea, terrible company. It was suggested I tender my resignation without a working notice - which I happily obliged, though I had no real plan. My only plan was to not be miserable anymore. Luckily, a friend's business kept me in work for a couple of months over the holidays (nothing like losing your job 10 days before Christmas, huh?) - then I landed what appears to be my dream job, short of getting paid to eat. <div>
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The short: this gig is less stressful, normal hours and I'm on the road all over Ohio, getting to try new foods almost every day. Just my week in Westlake at their HQ is enough to produce at least five blog entries, and another 10-20 since between Columbus & Cincinnati areas. Hell, there are still places in Dayton I haven't tried. I'm looking forward to sharing with all of you again, and I hope my absence hasn't lost me too many eaters. And with that...</div>
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Vizzhttp://www.blogger.com/profile/16066789508909512363noreply@blogger.com0tag:blogger.com,1999:blog-8088769869179206408.post-47280234220463101032015-12-30T10:26:00.000-05:002015-12-30T10:26:05.387-05:00Lihn's Bistro - Dayton, Ohio: The ReduxWe got carry out from Lihn's several years ago when we lived close by, and I remembered it being good - just maybe not memorable. Since they've moved locations (still on Airway, but now in Page Manor), it seems I heard a little more buzz about them. More people on Facebook and Instagram singing their praises.<br />
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You know how you always see the little pepper next to Mongolian Beef on a menu and think, "Nahhhhh, everyone has that little pepper and the sauce is never spicy, just sweet." Well, I love that dish and thought the same thing when I ordered it here. Well, turns out not only do they use a lot of chilis, but they don't seed them. I noticed the spiciness can be tailored to your taste, so I would absolutely get this again. Even though it was far too much heat for my taste, I ate half the dish and powered through the other half the next day for lunch.<br />
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There was a mix-up with Mr. FvF's food, but somewhat understandable. He asked the server about two dishes, then ordered the second one. He was delivered the first one, which still looked delicious - just wasn't what he wanted.<br />
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Service was friendly & fast, and the prices were pretty reasonable. More than takeout, but probably on par with other sit-down Asian joints. Be forewarned that there are no fountain drinks, so if you order soda, you'll get a can & glass of ice, no refills.<br />
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Easy 4 out of 5 sporks. Would be a five had I known about the spice levels and they offered soft drink refills.Vizzhttp://www.blogger.com/profile/16066789508909512363noreply@blogger.com1tag:blogger.com,1999:blog-8088769869179206408.post-58284193049144192582015-11-15T08:54:00.000-05:002015-11-15T08:54:07.678-05:00It's back! NOM, NOM, NOMINATE!!I almost forgot to post this! There is still plenty of time to enter your besties, family, loved ones, caregivers, etc. Specifically, one more week because I'm late to the party.* Not only does this contest have a great title - it's sweet, sincere and relevant to the Thanksgiving season that will be upon us before we know it. If you're living right, you've probably had a good handful of moments in your life that someone did something so nice for you that it floored you. Or maybe there's someone in your life everyday that's so supportive of you that they just deserve a special treat for putting up with what a giant pain in the ass you can be sometimes. I mean, hypothetically.<br />
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Well, here's your chance. No catch, no purchase required. All you have to do is think of someone who is awesome and deserves a free pumpkin pie, and (nom, nom) nominate them on Frisch's <a href="https://www.facebook.com/frischsbigboy/?sk=app_143103275748075&brandloc=DISABLE&app_data=dlt-1" target="_blank">Facebook page.</a> <br />
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<i>*Real Talk: I had a chance to give a pumpkin pie away to one of my great readers, but a total career change and studying for a licensing exam thwarted that good and proper (missed the posting deadline). So, hopefully you're nice enough that someone will have nominated you for a pie. Also, sorry for dropping the ball here, Pamela! </i>Vizzhttp://www.blogger.com/profile/16066789508909512363noreply@blogger.com0tag:blogger.com,1999:blog-8088769869179206408.post-75319545948644891222015-08-12T11:19:00.000-04:002015-08-12T11:19:54.868-04:00FvF on the Road: North Carolina (Carolina Beach/Cape Fear)<b>Wake &Bake Donuts </b>- Carolina Beach, NC<br />
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I always meticulously plan our meals while on vacation so that we don't go out for any meal too often. If you pay for breakfast every morning, that adds up quickly. I always plan on going out for at least one breakfast, one lunch and one dinner throughout the week-long vaca. Everyone from the area, or who's ever visited the Cape Fear/Carolina beach area will give you a fire-and-brimstone speaech about how great Britt's donuts on the Boardwalk is. I've never had them, so I can't say either way - but they only serve plain glazed yeast donuts, and that doesn't appeal to me. As with cupcakes and french fries, you better get pretty creative in terms of a flavor profile for me to blow calories on some donuts. the other option that popped up in my Yelp! app, though, was Wake & Bake, which had opened fairly recently. Good choice! The flavors were as colorful as the staff themselves, and my son almost had blacked out when he saw a trough of donut holes o the counter, just there for the taking. We got the cinnabomb, fruity pebbles, Wake & Bake (maple bacon), peanut butter sriracha, s'mores and strawberry cheesecake. I fully expected to swoon over the maple bacon. It was good, but the cinnabomb blew it away with all of it's buttery goodness - like the very last inner bite of a cinnamon roll when you eat it from the outside in. <b>5/5</b><br />
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<b>Island Hots</b> - Carolina Beach, NC<br />
Stopped by here for a quick lunch after a visit to the Port Fisher Aquarium (which is awesome, by the way). Hot dogs w/stuff on them. Think Zombie Dogs, but slightly less adventurous with their flavor profiles. Served on a coney-style bun with all beef franks, they offer toppings like chili, pulled pork, baked beans and slaw. We all enjoyed our dogs, but my only wish is that the <a href="http://www.troll.me/images/brick-tamland/hahaha-thats-what-she-said-thumb.jpg" target="_blank">frank was a little bigger</a>. Service was counter-style, quick & friendly, and your kids might go apestuff because their combos will be served on a frisbee that they get to keep. <b>4/5</b><br />
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<b>Frank's Pizza</b> - Carolina Beach Boardwalk, NC<br />
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New York style pizza, but a little overpriced and not impressive. Maybe we caught it on a bad night (or I was butt-hurt about the claw machine eating my money and management not offering to refund it), but it just wasn't good. The FvF family REALLY likes pizza, but this didn't do it for us. Lil FvF still had no problem polishing off a whole slice as big as the paper plate it was served on, but the grown-ups thought it was overcooked. You should be able to fold a slice of NY-style pizza. When we attempted to fold our respective slices, it crackled and the top of the crust just crumbled like a cracker. <b>2/5</b><br />
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<b>Island Ice Factory</b> - Carolina Beach Boardwalk, NC<br />
Finally got the kid the damn sprinkles ice cream he wanted. For a beach, the place isn't exactly overrun with ice cream shops and for a place that makes fresh ice cream and rotates flavors, we were really rolling the dice that we could score rainbow sprinkle anything. But lo, birthday cake ice cream. I got a scoop of salted caramel, and while the flavor was just okay - the texture was rich & dense. Reminded me a bit of frozen custard. Won't be on my "MUST revisit" list next year, but that's not to say we won't go back. <b>3.5/5</b><br />
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<b>Fish Bites</b> - Carolina Beach, NC<br />
Let's be very clear: I don't like fish. I'm always a sport to try it when my husband orders it, but rarely do i taste something that I like enough to order myself. That is, until my son ordered the fish sticks here and I was trying to convince him that he was full so I could have the rest. You're right on the beach here, so the first score is that you're eating fresh fish. Their fish sticks are hand-battered north Atlantic cod pieces as big as a Twinkie. I wish I would have taken photos, but I didn't expect it to be this good. You can find plenty on <a href="http://www.yelp.com/biz_photos/fishbites-seafood-restaurant-and-fresh-market-wilmington-2?start=90" target="_blank">Yelp</a>, though. I ordered a margarita chicken dish that was good, but not nearly as memorable as the fish or the side I ordered - zucchini fries. I don't mean the bullshit ones you bake up at home as a healthy side to your grilled chicken. I mean julienne-cut, perfectly seasoned, batter fried goodness. I've thought about them weekly ever since. Mr. FvF also raved about his Old Bay broiled grouper and cajun shrimp. Oh, and he insists that I mention that they have Cheerwine on tap. That pushes them to <b>a full 5/5</b>. Also, while none of us are lobster eaters, the lobsters served here appears to be roughly the size of a cat.<br />
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<b>The Basics</b> - Wilmington, NC<br />
Half a smoked chicken with a hoppin' john. That's all I'm sayin'. I mean, I'll say some more, but just gaze upon it for a minute.<br />
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<i><span style="font-size: x-small;">The Bird is the word, y'all. </span></i></div>
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Yeah - you like that, don't you? This was one of the best chickens I've ever had, only to be outdone by Dayton's own Nelly's. It shared a lot of the same great characteristics, though - well-seasoned both under and atop its crispy skin, juicy without being greasy, and good enough that you'll embarrass yourself by picking every last piece of edible chicken from the bone using any means possible. The slaw was different, and I can't quite place the flavors. Definitely creamy, but seems like there had to be some sort of mustard in the base. The hoppin' john was easily the best I've had. Sassy, but not so much that it would keep a spicy sissy like me from finishing it. they had a decent craft beer list and a great kids menu. We were actually hesitant to eat there with the little because their website didn't show a kids menu, but we heard so many great things about it that we risked it. They were very accommodating and Lil FvF flirted so hard with our server that she blushed. Mr. FvF ordered the shrimp and grits, but didn't quite finish it since it had a small heap of onions (new readers: the dude haaaaaaaates onions) nestled between the grits and shrimp, but he did enjoy the part he did eat. Great services, reasonably priced and amazing Southern food. Would nom again. <b>5/5</b></div>
<br />Vizzhttp://www.blogger.com/profile/16066789508909512363noreply@blogger.com1tag:blogger.com,1999:blog-8088769869179206408.post-6547218213933751542015-08-03T19:31:00.000-04:002015-08-03T19:31:08.220-04:00Chappy's Brunch - Dayton, OhioIt's difficult for me to get out to new restaurants because of our family's schedule, but a weekend brunch is a pretty easy one to pull off. The only thing better than brunch is a boozy one, so I was stoked when I heard Chappy's was starting weekend brunches. Craft beers would be a great change from the usual mimosas that accompany that not-quite-breakfast meal.<br />
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My sister, my Dear Prudence and I embarked upon Chappy's that day with big hongries (and some thirsties for cold ones). I'd been daydreaming about the praline bacon, and the order is around half a pound (it's actually considered an entree). It was a bit difficult to find something on the smaller side to go along with that as the menu is limited, so I opted for a biscuit & gravy. Both the other gals went for chicken and waffles, one with regular syrup and one with spicy syrup. All of the food was amazing - but for a sissy like me, the gravy was too damn spicy. I've never seen red pepper used in gravy before, and I grew up eating biscuit & gravy every weekend in two different households (my own and my grandma's), as well as occasionally at friends' homes, but never encountered it. It was just too much. The biscuits were great and the gravy had a good texture, but it was inedible for me. Also, it's nearly impossible to take an appetizing photo of sausage gravy - so I won't subject you to it. Just trust that it's <a href="http://happylalove.com/wp-content/uploads/2015/05/Thats-what-she-said.jpg" target="_blank">as big</a> as advertised.<br />
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I sampled the chicken and waffles from the other side of the table and they were outstanding! I'd heard Chappy's had great fried chicken, but I'm always tempted by the siren song of the beer-batter fried chicken. The tales proved to be true, though, and they know how to make a mean Belgian waffle as well, with plenty of deep pockets for sizzurp. </div>
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The praline bacon was a great balance of sweet and salty, and a level of doneness that would appeal to anyone - not chewy like bubblegum, not super crispy (probably due to the saturation of the sugars).<br />
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Just perfect. It was big enough that someone with a small appetite could easily get away with ordering just that and an egg or two.<br />
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Our waitress was top notch (never had bad service there) and she knew all about their beer choices, even recommending a few beers that taste great when mixed half & half together. So many brunch options are popping up around Dayton, but I'd definitely do another brunch here just to order my own chicken and waffles. And if you're a fan of spicy, their Big A** Biscuit and Gravy is right up your alley.<br />
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4.5 out of 5 sporks!Vizzhttp://www.blogger.com/profile/16066789508909512363noreply@blogger.com0tag:blogger.com,1999:blog-8088769869179206408.post-74035410610440755362015-07-28T15:39:00.002-04:002015-07-28T15:39:31.082-04:00Tom + Chee - Cincy/SharonvilleI'd been dying to try Tom + Chee because it's something Dayton doesn't have. Remember in the early 2000s when Time Warner kept showing Sonic ads to the Miami Valley and the closest one was 30 miles away in Middletown, and we all went apeshit when they opened six of them at once? Then we were all, "Oh, that's it?" Similar experience at Tom + Chee. I'm not saying it's as bad as the experiences I've had at Sonic, but at least Sonic has their "system" down. Let me explain.<br />
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I managed to drag Mr. FvF to a mid-century furniture show in Sharonville. Normally, we'd hit up Izzy's when in that part of town. Alas, Izzy's is closed on Sundays, co-conspiring with Chick-fil-a to ruin my Sabbath and not give me the foods that I want. We were both newbs to the dine-in experience, even though he'd had one of their sandwiches at a con a few months prior.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0l-mGj7vSLRiVyeYHfFogANY5ikE1uLI7gHvdfov71EyMGf_cP0aLwWOzi8c04NwH33SrK21IW8pGlc4liOlM6cPyTszUlxCOoVwWIQeRYmuz5ZIm6wc3OMhI8wyERY047V5ccGqg0emB/s1600/IMG_1047.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0l-mGj7vSLRiVyeYHfFogANY5ikE1uLI7gHvdfov71EyMGf_cP0aLwWOzi8c04NwH33SrK21IW8pGlc4liOlM6cPyTszUlxCOoVwWIQeRYmuz5ZIm6wc3OMhI8wyERY047V5ccGqg0emB/s320/IMG_1047.JPG" width="320" /></a></div>
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<span style="font-size: xx-small;">Yeah girl, you like that sucky photograph? There's more where that came from.</span></div>
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Contrary to popular belief, I actually hate shit-talking any eating establishment (especially local or regional) unless they've somehow personally wronged me (this is why I'll never eat at Disalvo's) or I know them to be unclean. My first experience with T+C was way below par. It's an order at the counter joint, and they bring you your food - similar to a deli. The line was to the door and the place was already at capacity, so I couldn't help but wonder where the hell all these people will go, and hoping some orders are to-go.<br />
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We picked up our drink cups and waited behind four people at the soda fountain, then started circling like vultures to catch a visual or verbal cue from a family or couple about to vacate a table. We finally caught one and wiped down the sticky table ourselves, and our food arrived about 5-10 minutes later. I got the Flying Pig - roasted turkey, bacon, smoked gouda on white (grilled), along with a dipper of the creamy tomato basil. If you're wondering what the hell a dipper is, it's basically a shot of soup just for dunking your sandwich. My sandwich was pretty good, but just not mind-blowing. I'll admit, my taste buds may have been predisposed to harsh judgement because of the Thunderdome experience of vying for a table. The soup was not something I'd get again. I didn't exactly find it creamy, and it was way too sweet.<br />
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Given the right circumstances, I'd try it again but I certainly wouldn't wait in a long line or arm wrestle for a table. The cost was pretty reasonable, though. Two sandwiches, two soups (one big, one small) and two beverages came to just over $20. As much as fast food prices have risen, you'd pretty easily pay that for two combos at most places - and I would pick Tom + Chee over most of that crap any day.Vizzhttp://www.blogger.com/profile/16066789508909512363noreply@blogger.com1tag:blogger.com,1999:blog-8088769869179206408.post-78404154029887722712015-06-27T15:26:00.000-04:002015-06-27T15:26:26.427-04:00FvF on the Road: ClevelandMr. FvF and I took a quick weekend trip to Cleveland recently, and left the boy behind at Nana's so we could pretend to be young again. As much as I was hoping to come back with a laundry list of dining experiences, a traveling weekend is really only one full day. On the way there, we had lunch at a BBQ place just outside the city that was less than memorable. I'd also love to tell you we dolled up for at least one fancy dinner out, but in late April, we were still wearing our winter coats in Cleveland. After walking our asses off to get back & forth from the Rock Hall, we felt like we deserved ALL the food (not to mention all the sangria). We made a reservation at Mallorca, a Spanish restaurant within walking distance of where we were staying. I'd heard they serve a lobster the size of a cat, so I figured their other portion sized would be similarly shameful. I was right!<br />
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We started with a pitcher of sangria and Chorizo a la Plancha. this was the dry-cured type of chorizo, sliced into coins and broiled, and it was delicious. Better still, there was a nice plump black olive for nearly every piece of sausage.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwcd5NuFwDEi7apCo6lNgTHi__zPUiNpVAS7Ui-X8cdXVLyLZ8ncpEheIe7HGbQCMHLah8XacRjBu8CyZ9if6p0gpmqHjstd47cwHC-XPGVJcnFdma7sIHNcznAOTC-MJfRBrZ_wBhPnnC/s1600/IMG_0585.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwcd5NuFwDEi7apCo6lNgTHi__zPUiNpVAS7Ui-X8cdXVLyLZ8ncpEheIe7HGbQCMHLah8XacRjBu8CyZ9if6p0gpmqHjstd47cwHC-XPGVJcnFdma7sIHNcznAOTC-MJfRBrZ_wBhPnnC/s400/IMG_0585.JPG" width="400" /></a></div>
I chose one of their veal scallopini dishes (yes, they have more than one!)...<br />
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and Mister went for the shrimp as usual. I can't recall the name of his dish, as it's not listed on their website now, but it looked impressive and he was a very happy man.<br />
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Did I mention that's not all of the food? Because that's not all of the food. We also had salad, freshly steamed veggies, housemade chips and yellow rice with pigeon peas.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3LlDV0ti7cOdLF-glA0jHWyL05l2E2zF1Fr5lTKjqvrRral8t-M5X36iysYMZxK6uKsFd4KWF7MWJTt2a3MHHqfDabDmx4NL9HoTQrYO-Od1LfpZhrCKjZ1-_2Nwgbp5PVro_gGeEWjTA/s1600/IMG_0589.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3LlDV0ti7cOdLF-glA0jHWyL05l2E2zF1Fr5lTKjqvrRral8t-M5X36iysYMZxK6uKsFd4KWF7MWJTt2a3MHHqfDabDmx4NL9HoTQrYO-Od1LfpZhrCKjZ1-_2Nwgbp5PVro_gGeEWjTA/s400/IMG_0589.JPG" width="400" /></a></div>
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It's a million wonders that they didn't have to put wheels underneath me and roll my big ass out of there like <a href="http://inkmonster.net/wp-content/uploads/2013/11/WillyWonka_thumb.jpg" target="_blank">Violet Beauregarde</a>.<br />
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The next morning we trekked to the other side of town to check out the West Side Market on 25th Street. I was bound and determined to find all of the carbs possible at the public market, and it didn't disappoint. I ended up with a shit ton of fresh pasta and sauces from Ohio Pasta Company, as well as enough petite desserts to make Wilford Brimley shiver in his therapeutic loafers. The Market also happens to be just around the corner from Great Lakes Brewing Company.<br />
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We had a very boozy lunch there and tried some new brews that weren't yet being bottled and sold, and I was very happy to get to cross this off my list. The brewery and restaurant itself is a very nifty, historic building complete with much of the original woodwork and the telltale narrow stairs leading up to another dining area. Our server was very knowledgeable about the beers and the food, and was happy to let us taste anything we wanted to prior to ordering (without charging us, of course). The Mister had fish & chips, battered in their Edmund Fitzgerald Porter. I'll remind you that I'm not a fish eater - I always try a bite of what he orders and decide I'd eat it if I were starving, but not order it. This fish, I'd actually order. Aside from some seafood I've had on the coast, this is the best fish I've had. Note that I'm not a fish connoisseur. I'm one of those people that doesn't want their fish to taste much like fish. That said, my husband (who loves virtually all fish) really enjoyed it, too.<br />
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I had the Old World Burger, a big-ass patty swimming in a porter BBQ sauce, smoked cheddar, bacon and fried onion straws, all snuggled up in a pretzel roll. According to the menu, both the beef and rolls are sourced locally from Westside Market vendors. It was a hell of a burger, and our server had a little "I told you so" moment when I asked for a box for the remainder.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGs5S7FM7nh12KNcuvQusOmdqSstJ6xaGcSYQACWQ48h5JwwXMJO4umQ_6os7JX3Kq62TJt85MTFAYjMzJyE8s1pjIsvsMRCdSIUEYl7egGZekzHtbErfpdpIV0VvozYwGjZK6pYK_dwVd/s1600/IMG_0600.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGs5S7FM7nh12KNcuvQusOmdqSstJ6xaGcSYQACWQ48h5JwwXMJO4umQ_6os7JX3Kq62TJt85MTFAYjMzJyE8s1pjIsvsMRCdSIUEYl7egGZekzHtbErfpdpIV0VvozYwGjZK6pYK_dwVd/s400/IMG_0600.JPG" width="400" /></a></div>
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Also, I chose tots over fries and suggest you do the same. These aren't your every day tots. They have a "tot of the day" that's creatively seasoned, plus they're all handmade and huge. The flavors of the burger were all perfect together, but I will admit the grind of the meat was a bit too find and it got just dry enough to crumble with each bite. It was easily masked by all of the gooey toppings, but I doubt I'd have wanted to eat the burger without them. the rest of the experience was so pleasant, though, that I hesitate to dock them too many points for that. While I may not order a burger next time, I'd absolutely visit again if we find ourselves in Cleveland another time.Vizzhttp://www.blogger.com/profile/16066789508909512363noreply@blogger.com0tag:blogger.com,1999:blog-8088769869179206408.post-31415355699050626412015-06-18T14:14:00.000-04:002015-06-18T14:14:04.035-04:00Greek Speak: Souvlaki<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Tsb2UkHSWrwQexshVcFoeB1xwAIPKnOu3ogWfZITn_w9ERylzDVz9sR0Yfoq8CzUqXz6l3PvqhIspq4XW-aOIrrJrJiozRPwb2eInHTzTawHu1pc1_2mTP3lDK-k7vPFqgFSYnD1cyiJ/s1600/IMG_1524.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><br /></a>
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Don't call it a comeback, eaters - but I am trying diligently to post on the regular. Something that's difficult to remember when you're busy adulting is that sometimes you should do things because you enjoy them, not because you make money doing them. And as a working parent, you have to <i>make time</i> for those things. It was a nice kick in the pants to have more than one person tell me they miss my entries. So, here I am, making time for that thing that I love. Food. Making it, eating it and talking about it. </div>
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Anyhow, technically, I've posted a souvlaki recipe here before, but it was more of a link to a souvlaki recipe. Considering the recipe is mine and I no longer work for that organization, I hosed the old entry and now you can find my recipe for souvlaki here. On thing I've changed - I no longer bother trying to make my own tzatziki. The FvF family is lucky enough to live by The Market in the Kettering/Centerville area, which meets all of our Greek food accouterments and craft beer needs. the owner makes his own tzatziki and stocks killer feta (imported and domestic), along with fresh pita bread. If you're not lucky enough to have a Greek deli or grocer nearby, try Frankensteining some of the recipes together you'll find on the internet. </div>
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<ul class="ingredients" style="border: 0px; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: 16px; font-stretch: inherit; line-height: 24px; list-style: none; margin: 0px 0px 0px 20px; outline: none; padding: 0px; vertical-align: baseline;">
<li class="ingredient" style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style: disc; margin: 0px 0px 10px; outline: none; padding: 0px; vertical-align: baseline;"><span class="amount" style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: none; padding: 0px; vertical-align: baseline;">4 </span><span class="name" style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: none; padding: 0px; vertical-align: baseline;"><a href="http://www.manbque.com/recipe/ingredient/butterfly-pork-loin-chops/" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;"> <span style="color: black;">pork loin chops</span></a></span> <span class="notes" style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; font-family: inherit; font-size: 12px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; opacity: 0.66; outline: none; padding: 0px; vertical-align: baseline;">trimmed of all fat and cut into 1" cubes</span></li>
<li class="ingredient" style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style: disc; margin: 0px 0px 10px; outline: none; padding: 0px; vertical-align: baseline;"><span class="amount" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: none; padding: 0px; vertical-align: baseline;">4+ </span><span class="name" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: none; padding: 0px; vertical-align: baseline;"><span style="color: black;"><a href="http://www.manbque.com/recipe/ingredient/whole-wheat-pitas/" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">whole wheat pitas</a> </span> </span><span style="font-family: inherit; font-size: 12px; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">For the marinade</span></li>
<li class="ingredient" style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style: disc; margin: 0px 0px 10px; outline: none; padding: 0px; vertical-align: baseline;"><div style="font-family: 'Times New Roman'; font-size: medium; line-height: normal;">
<ul class="ingredients" style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: 16px; font-stretch: inherit; line-height: 24px; list-style: none; margin: 0px 0px 0px 20px; outline: none; padding: 0px; vertical-align: baseline;">
<li class="ingredient" style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style: disc; margin: 0px 0px 10px; outline: none; padding: 0px; vertical-align: baseline;"><span class="amount" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: none; padding: 0px; vertical-align: baseline;">1/2 cup</span> <span class="name" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: none; padding: 0px; vertical-align: baseline;"><a href="http://www.manbque.com/recipe/ingredient/olive-oil/" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">olive oil</a></span> </li>
<li class="ingredient" style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style: disc; margin: 0px 0px 10px; outline: none; padding: 0px; vertical-align: baseline;"><span class="amount" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: none; padding: 0px; vertical-align: baseline;">1/2 </span><span class="name" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: none; padding: 0px; vertical-align: baseline;"><a href="http://www.manbque.com/recipe/ingredient/red-onion/" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">red onion</a></span> <span class="notes" style="border: 0px; font-family: inherit; font-size: 12px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; opacity: 0.66; outline: none; padding: 0px; vertical-align: baseline;">finely diced</span></li>
<li class="ingredient" style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style: disc; margin: 0px 0px 10px; outline: none; padding: 0px; vertical-align: baseline;"><span class="amount" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: none; padding: 0px; vertical-align: baseline;">2-3 tbsp</span> <span class="name" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: none; padding: 0px; vertical-align: baseline;"><a href="http://www.manbque.com/recipe/ingredient/balsamic-vinegar/" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">balsamic vinegar</a></span><span class="notes" style="border: 0px; font-family: inherit; font-size: 12px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; opacity: 0.66; outline: none; padding: 0px; vertical-align: baseline;"></span></li>
<li class="ingredient" style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style: disc; margin: 0px 0px 10px; outline: none; padding: 0px; vertical-align: baseline;"><span class="amount" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: none; padding: 0px; vertical-align: baseline;">2 tsp</span> dried <span class="name" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: none; padding: 0px; vertical-align: baseline;"><a href="http://www.manbque.com/recipe/ingredient/oregano/" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">oregano</a></span><span class="notes" style="border: 0px; font-family: inherit; font-size: 12px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; opacity: 0.66; outline: none; padding: 0px; vertical-align: baseline;"></span></li>
<li class="ingredient" style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style: disc; margin: 0px 0px 10px; outline: none; padding: 0px; vertical-align: baseline;"><span class="amount" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: none; padding: 0px; vertical-align: baseline;">1/2 tsp</span> dried <span class="name" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: none; padding: 0px; vertical-align: baseline;"><a href="http://www.manbque.com/recipe/ingredient/sage/" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">sage</a> (chopped or ground)</span><span class="notes" style="border: 0px; font-family: inherit; font-size: 12px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; opacity: 0.66; outline: none; padding: 0px; vertical-align: baseline;"></span></li>
<li class="ingredient" style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style: disc; margin: 0px 0px 10px; outline: none; padding: 0px; vertical-align: baseline;"><span class="amount" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: none; padding: 0px; vertical-align: baseline;"> </span><span class="name" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: none; padding: 0px; vertical-align: baseline;"><a href="http://www.manbque.com/recipe/ingredient/juice-of-12-a-fresh-lemon/" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">2</a> tbsp lemon juice</span><span class="notes" style="border: 0px; font-family: inherit; font-size: 12px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; opacity: 0.66; outline: none; padding: 0px; vertical-align: baseline;"></span></li>
<li class="ingredient" style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style: disc; margin: 0px 0px 10px; outline: none; padding: 0px; vertical-align: baseline;"><span class="amount" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: none; padding: 0px; vertical-align: baseline;">2 cloves</span> minced <span class="name" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: none; padding: 0px; vertical-align: baseline;"><a href="http://www.manbque.com/recipe/ingredient/garlic/" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">garlic</a></span> </li>
<li class="ingredient" style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style: disc; margin: 0px 0px 10px; outline: none; padding: 0px; vertical-align: baseline;"><span class="amount" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: none; padding: 0px; vertical-align: baseline;">1 tsp</span> <span class="name" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: none; padding: 0px; vertical-align: baseline;"><a href="http://www.manbque.com/recipe/ingredient/salt/" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">salt</a></span><span class="notes" style="border: 0px; font-family: inherit; font-size: 12px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; opacity: 0.66; outline: none; padding: 0px; vertical-align: baseline;"></span></li>
<li class="ingredient" style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style: disc; margin: 0px 0px 10px; outline: none; padding: 0px; vertical-align: baseline;"><span class="amount" style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: none; padding: 0px; vertical-align: baseline;">1/4 tsp</span> <span class="name" style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: none; padding: 0px; vertical-align: baseline;"><a href="http://www.manbque.com/recipe/ingredient/pepper/" style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">pepper</a></span></li>
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<span style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">Mix all of the marinade ingredients together in an air-tight container and place the pork cubes in the same container. Shake it up to make sure they're all coated and stick it in the fridge. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjyMw6g0o8pp6rN0gyjZEonn9teJHcoNtkWP4dkXAVdNvBrjHi52DH8J7b2nYj4yrIqCh46bnoiavtC60oZPiEg2q38PmGJ6wT9IA-3qbGB4K8vvfgvyLVQtmfs5iXtGXuuvvf7nzAMC1p/s1600/IMG_1507.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjyMw6g0o8pp6rN0gyjZEonn9teJHcoNtkWP4dkXAVdNvBrjHi52DH8J7b2nYj4yrIqCh46bnoiavtC60oZPiEg2q38PmGJ6wT9IA-3qbGB4K8vvfgvyLVQtmfs5iXtGXuuvvf7nzAMC1p/s320/IMG_1507.JPG" width="320" /></a></div>
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<span style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">1-2 hours will do the job, but the longer you marinate, the more flavorful it'll be. </span></div>
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<span style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">Before you're ready to grill, thread the marinated pork cubes onto skewers (if using wooden skewers, soak in water for at least 30 min). Grill about 12-15 minutes total, or until browned on all sides and cooked through.</span></div>
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<span style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">Enjoy! That's really it! I like to serve it hot plate style, with sliced veggies, pita, feta and tzatziki. </span></div>
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Vizzhttp://www.blogger.com/profile/16066789508909512363noreply@blogger.com0tag:blogger.com,1999:blog-8088769869179206408.post-61510116593315648732014-11-17T20:26:00.000-05:002014-11-17T20:26:52.078-05:00FvF on the Road: Atlanta<div class="MsoNormal" style="margin: 0in 0in 0.0001pt;">
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">The A is one of my favorite places to visit for great company and food. Chronologically, here's a detail of how I ate my way through town.</span><br />
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br />Killer Grindhouse Burgers - Tarantino-themed burgers (that IS a tasty burger!), fried things, snooty cocktails and boozy shakes. Tell'em Large Marge sent ya! Kitschy decor, friendly service, a nice patio and great food. Perfect way to forget about how much I hate airports. <o:p></o:p></span></div>
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<span style="font-size: x-small;">Terrible photo, awesome grub & drank.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Jeni’s Ice Cream - I know, I know. I live an hour from the original. But I can never get there! Hit up the Westside provisions district for a walk and tried the sweet cream biscuits and peach jam flavor. Only in the south, limited edition. <o:p></o:p></span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Sobban - Southern-Asian fusion joint. We drooled over pics of the Korean fried chicken wings with sweet chili ginger sauce that not only lived up to the pics - but outdid themselves. The sauce was the perfect marriage of sticky, sweet and a little heat. I'm usually not one to eat messy foods in public, but I would eat these until downright ashamed of myself. You know, given the opportunity. I had the enormous Pork Chop Donkatsu, which was so delicious that I forgot about everything else that was on my plate. I remember some kind of fruity hot mustard sauce, but that pork chop tho! <o:p></o:p></span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Eleanor’s - A speakeasy! Well, kind of. I'm sure the law knows they're operational, but you have to enter through an accompanying restaurant (Muss & Turner's) and walk through what appears to be the door to their walk-in cooler, keep winding down a dimly-lit hall into a not-much-brighter small bar area. The offerings are simple - wines, a few well-chosen craft beers and a couple of really outstanding cocktails. I ordered the Bad Apple - Bourbon, apple, lemon, maple and cinnamon. Perfection. I really appreciated that while it was crowded, and probably attracts its share of regulars - service was still top notch. <o:p></o:p></span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Chicken Salad Chick - almost 20 kinds of chicken salad. Really! Not for all, but surely for me and my bestie, who've both been known to extol the merits of a well-made chicken salad on the regular. I had the classic, friend had the Sassy Scotty (bacon!). Skip the soup. Make sure you get the pickles and cookies though. I doubt this concept would fly North of the Mason-Dixon, but I'd love to find some offerings this good in Dayton (besides DLM, and with more variety). <o:p></o:p></span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">The Butcher and Baker - Nestled in the cute, trendy area of Marietta Square - we dropped in here for a drink while waiting on our table at Kiosko. Again, a crowded weekend night, but we were still seated quickly at the bar and still enjoyed some good back and forth with the bar staff. Nice tap selection, and the menu looked outstanding. Definitely want to go back here for solids the next time I'm in town. <o:p></o:p></span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Kiosko - Again, Marietta Square. Perfectly sized Colombian restaurant - about 8 tables plus two on the sidewalk. Service was tops and food was some of the best I've ever had. Ever. In any state, city or country. Everything was daydream-inducing good, but I still can't get over how great the beans were. Daytonians, if you think Nelly's is good - you <i>have</i> to go here if in or near the A. <o:p></o:p></span><br />
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Marlow’s Tavern (Boozy brunch) - Bottomless mimosas? sign me up! Probably one of the most well-done brunch buffets at which I've had the pleasure of eating until I hate myself. The mimosas aren't strong, but I definitely got my money's worth at the $15 bottomless price tag. the brunch offerings were vast and impressive. Fried chicken, honey chicken, deviled eggs, creamed spinach, shrimp & cheddar grits, so many different salads and a nice offering of petite desserts. Definitely packs a crowd on a Sunday, and a smidge on the loud side - but totally worth a trip. This will be on my "must" list every time I visit. Plus, the surroundings encourage drunken shopping, which is a favorite pastime. </span><br />
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Vizzhttp://www.blogger.com/profile/16066789508909512363noreply@blogger.com0tag:blogger.com,1999:blog-8088769869179206408.post-16776736583032417982014-10-23T20:28:00.001-04:002014-10-23T20:28:40.776-04:00Dewey's Pizza @ Austin LandingMr. FvF and I were lucky enough to be invited to the pre-opening friends & family event at the new Dewey's Pizza at Austin Landing. For you suburbanites that tend not to venture too close to downtown Dayton - I can sum Dewey's up pretty easily by just telling you it's killer pizza. Perfectly chewy crust from a Hades-hot brick oven, high quality (and several locally sourced) toppings, a few calzones and a handful of good salads. They keep the focus where it should be - on the pies. With some quirky names (like the Dr. Dre) and nicely profiled flavor combination, even the pickiest eaters would be hard pressed not to find something they love. While Dewey's pies appeal to people like me who would order something way of the pizza map like their seasonal Porky Fig (fig jam sauce, prosciutto and gorgonzola) - you can also pacify the less adventurous 'za eaters with the X-Pepperoni or just build your own.<br />
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I can get pretty wonky when it comes to pizza toppings, but the mister likes to keep it basic. Their special was The Don - all of the good Italian meats and plenty of cheese. We did that one half, and on the other half, the Meatball (pretty self-explanatory).<br />
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One of the things I love is that they're not dicks about doing half & half pies, as long as the sauce base is the same. So, if you have wildly different taste than your dining partner, no sweat. Both sides tasted amazing, but I stopped just short of hating myself...or so I thought. Did you guys even know Dewey's had dessert? I'm betting a lot of people don't, because who can suffer dessert after eating their pizza? <br />
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<span style="text-align: start;">Well, when I joked with our server (who was rad, by the way - knew the menu AND the beers) that I hadn't eaten enough to be ashamed of myself, he mentioned that they had a pumpkin cake from Ele in West Carrollton. In chatting with their regional manager Eric and getting a tour of the kitchen, turns out Dewey's locally sources desserts in every market. Here are a bunch of other things I didn't know...</span></div>
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<li>Can't recall the name of the maker, but Dewey's sausage is made by a Cincy-area purveyor and can only be found on their pies.</li>
<li>While the dough is fresh, it's aged 2-3 days, which gives it the chewiness that their customers love.</li>
<li>Their current stores are in the major Ohio markets, and St. Louis. Never would have guessed, but apparently Dewey has family there.</li>
<li>Dewey is a real guy! </li>
<li>In all of their markets, beers are also locally sourced and some are exclusive to their restaurants.</li>
<li>An eatery after my own heart - they love wine so much, they made their own. I didn't get to try this because I was busy sampling beers and turning into <a href="https://ritaoberlies.files.wordpress.com/2011/12/l_c845607b5cad4bd2ac4d4e3506c21d03.jpg" target="_blank">Violet Beauregarde</a>, but it's on my to-do list. </li>
<li>There's a good chance they're working on a gluten-free pizza dough. According to the head honchos, they won't put anything on their menu that they don't love themselves, so I'm guessing it will be more than passable.</li>
<li>Those dudes in the kitchen can spin some serious dough. </li>
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If you like pizza and you haven't been there, stop making excuses and go fill your gullets with Dewey's. I feel like I've given you more than enough reasons. Go, already! </div>
Vizzhttp://www.blogger.com/profile/16066789508909512363noreply@blogger.com0tag:blogger.com,1999:blog-8088769869179206408.post-89309115796305155412014-10-14T20:13:00.002-04:002014-10-14T20:13:27.563-04:00I NOMinate you! As I mentioned last week, Frisch's Big Boy has a clever promo going where you can nominate deserving folks to receive one of their award-winning pumpkin pies for free. When you're a really-big-deal internet personality like me, the brass at Frisch's give you one guaranteed nomination*. In other words - play your cards right and I'll make sure that <i>you</i>, dear eater, get that free pie.<br />
I know some of you are thinking, "How do I win, Vizz?!" and the rest of you are wondering, "We're playing <a href="http://www.marriedtothesea.com/082007/ive-got-a-card.gif" target="_blank">cards</a>?"<br />
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I hate coming up with legitimate contests, so here's how you enter:<br />
Tell me why you deserve a pumpkin pie in the comments section (here, not FB) before midnight on Sunday October 19, and I will choose a winner at random based on email addresses linked in the comment. Each email address only gets one entry, unless you up your chances by <a href="https://www.facebook.com/pages/Food-vs-Face/116177715085788" target="_blank">liking FvF on Facebook</a>. If that seems unfair because you already like FvF on Facebook, send a friend to like our Facebook page and I'll enter the sender's name/email (again) along with the new fan. And while you're on Facebook, why not <a href="https://www.facebook.com/frischsbigboy" target="_blank">give Frisch's a like</a>, too?<br />
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<span style="font-size: xx-small;">*They also give you a free pie and $25 gift card to help promote other aforementioned free pies. </span>Vizzhttp://www.blogger.com/profile/16066789508909512363noreply@blogger.com6tag:blogger.com,1999:blog-8088769869179206408.post-38358759921397572702014-10-07T16:06:00.001-04:002014-10-07T16:07:10.040-04:00Nom, Nom, NominateNot only does this contest have a great title, it's sweet, sincere and relevant to the Thanksgiving season that will be upon us before we know it. If you're living right, you've probably had a good handful of moments in your life that someone did something so nice for you that it floored you. Or maybe there's someone in your life everyday that's so supportive of you that they just deserve a special treat for putting up with what a giant pain in the ass you can be sometimes. I mean, hypothetically.<br />
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Well, here's your chance. No catch, no purchase required. All you have to do is think of someone who is awesome and deserves a free pumpkin pie, and (nom, nom) nominate them on Frisch's <a href="https://www.facebook.com/frischsbigboy" target="_blank">Facebook</a> page or <a href="http://woobox.com/oon89o" target="_blank">here</a>.Vizzhttp://www.blogger.com/profile/16066789508909512363noreply@blogger.com0tag:blogger.com,1999:blog-8088769869179206408.post-26151379853204109592014-10-06T20:40:00.000-04:002014-10-06T20:40:30.843-04:00Are you ready for some cheesesteaks?!! Also, football. Chances are, you're going to eat a sub between now and the end of November anyway, so why not get one from Penn Station and up your chances of winning some free stuff? I don't mean an oversized t-shirt you'll only end up cleaning the house in (or with) or a free beverage with purchase - the lowest prize on the totem pole here is a sammich party for 20. Twenty! Or you could just invite ten people and really get Brando-fat. Every PS receipt between 10/1 and 11/30 will have a code on the bottom that you can enter via text message.<br />
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To win one of three amazing <b>Big Game Getaway</b> packages, simply enter the code printed on your Penn Station <i>East Coast Subs</i> receipt. Winners could win:<u></u><u></u></div>
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<b>Grand Prize </b>will receive a three (3) night stay at the Holiday Inn Express Scottsdale North, two (2) tickets to the Big Game, access to PrimeSport’s VIP Pre-Game Experience featuring an open bar, great local cuisine, live entertainment and celebrity guests, round-trip transportation to the University of Phoenix Stadium, official Big Game souvenirs, Pepsi suitcases, professional event staff to assist you for the Big Game and more!<u></u><u></u></div>
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<b>Big Game Viewing Party:</b> Winner will receive 70” TV and Blue-Ray player, team jerseys to wear for the Big Game, a Pepsi bean bag toss set, Penn Station <i>East Coast Subs</i> party for 20, Pepsi cooler and Oakley sunglasses.<u></u><u></u></div>
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<b>Big Game Digital Prize Pack:</b> Winner will receive Samsung Galaxy Note 8, Penn Station <i>East Coast Subs</i> party for 20, NFL jerseys and hat to wear for the Big Game and a Pepsi Mini Fridge.<u></u><u></u></div>
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If you like sandwiches and free stuff, I don't really see where you can go wrong here. If you have some horrible affliction and can't eat sandwiches or cookies, there's always lemonade and fries. </div>
Vizzhttp://www.blogger.com/profile/16066789508909512363noreply@blogger.com0tag:blogger.com,1999:blog-8088769869179206408.post-80661017337775941032014-08-17T09:06:00.001-04:002014-08-17T09:11:15.482-04:00MikeSell's - New Flavor Alert!Like any good Daytonian, I usually go A-1 ape when Mikesell's comes out with a new flavor. In fact, they have yet to do something I don't like. Tuscan spice, new kettle chips flavors, cinnamon puffcorns - they can do no wrong. If you ask around Dayton, usually the only complaint is that they might make a wonderful flavor that's limited edition and haven't brought it back yet (ahem, Habanero Lime). <div><br></div><div>This weekend, the Dayton-born and bred company is releasing a Southwestern Queso cheese curl and a Beer Can Chicken groovy chip. I was unreasonably excited when I got a text Tuesday night with an offer to try the new flavors, just cooked and packaged earlier that day. </div><div><br></div><div>Beer Can Chicken: </div><div><br></div><div>Kudos, as usual forgetting even flavor distribution on each chip. This is an area that I feel like a lot of potato chip makers are lacking in. I was half-expecting an artificial smoke flavor, but that's not what I got. What I did get was a wonderful savory flavor that had hints of well-seasoned chicken skin. Frankly, I haven't eaten enough actual beer can chicken to tell you if they got the flavor spot on. Regardless, they're delicious and I will absolutely buy them again. </div><div><br></div><div>SW queso curls: They really did get the flavor spot on here, but the jalapeno flavor is a bit much for me. I've never been a fan of that particular flavor, but Mr. FvF had no problem inhaling two bags of these. They aren't spicy by any means, but there is a strong pepper flavor. To my knowledge, there are no puffs/curls available in a flavor like this. </div><div><br></div><div>Even though the queso curls weren't my personal favorite, sandwiching one between two of the beer can chicken chips was one of the better snack ideas I've had recently. </div><div><br></div><div><br></div><br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSf1_l2WiMZHeMMZ3eODG8K65JHI9lo84c4tyJzvcJwdd_PfQaanIKeJE2VVdnzXIAWjF77H2K9LzhlosWerV8X12xgwmmZSH41-6sWMxqoIxVGQeaHsTAW3YuilgRLSy3WCGNn_EyWH6K/s640/blogger-image-1587864154.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSf1_l2WiMZHeMMZ3eODG8K65JHI9lo84c4tyJzvcJwdd_PfQaanIKeJE2VVdnzXIAWjF77H2K9LzhlosWerV8X12xgwmmZSH41-6sWMxqoIxVGQeaHsTAW3YuilgRLSy3WCGNn_EyWH6K/s640/blogger-image-1587864154.jpg"></a></div>Vizzhttp://www.blogger.com/profile/16066789508909512363noreply@blogger.com0tag:blogger.com,1999:blog-8088769869179206408.post-88103600461282633562014-07-14T22:29:00.001-04:002014-07-14T22:29:55.338-04:00FGAtFT: Zombie Dogs<div class="separator" style="clear: both; text-align: left;">
I finally got to eat a Zombie Dog. A lot of them, to be precise. I couldn't decide on one and was feeling less gluttonous than usual, so my family of 2.5 got three dogs and split them. From front to back, you're looking at Blood Graffiti, Juan of the Dead and Dead Dixie. </div>
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It's hard to give an incredibly descriptive review of franks, but they were all kick ass. I thought I would like Dead Dixie the best, but I actually liked it the least. It was good, but not nearly as stand-out as Juan. Blood graffiti was basically a pizza dog, something someone should have thought of a long time ago. Can't wait to catch them close to home or work again, hopefully without a painfully long line! And thanks to my friend Jason Laveck to giving me the heads on their location frequently. </div>
Vizzhttp://www.blogger.com/profile/16066789508909512363noreply@blogger.com0tag:blogger.com,1999:blog-8088769869179206408.post-55426280177917287282014-07-12T08:01:00.001-04:002014-07-12T08:01:10.294-04:00Finally getting around to food trucks: HarvestPeople are always so surprised that up until a couple of months ago, I had never really tried any of the local food trucks. I tried to go to one of the food truck rallies downtown, but I made the mistake of going to the first one that was held and it was a hot mess. My job has me in a different city every day, and when I check the food truck schedule-no food trucks are in that city on that day. <div><br></div><div>However, I live close to Eudora Brewing and have a friend that alerts me anytime Zombie Dogs is close to my office or home. Eudora's parking lot has started hosting several different food trucks on the weekends, as has my friends' workplace - Community Tissue on Research. </div><div><br></div><div>I popped into CTS to have lunch with my friends and try Harvest. The menu that day didn't really blow my mind, but I decided to go with the local wrap. After seeing my pal's fries, I immediately regretted my decision to go with Sun chips. The wrap, I thought, would be so amazing I wouldn't care. </div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmSnz4dYok4Slzn9fxkRcu1oH5IvVWJN3lEk1IpaTpmXmFUZhdp_v6K8W1ggJjD9FtIy34SdnlaOPtZXyxto8djGSuR0ZrvKp6cS_fH-xmvKjFuHVSpdwXSXfBENC0PfrewVqi9WjmxSEU/s640/blogger-image-775889507.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmSnz4dYok4Slzn9fxkRcu1oH5IvVWJN3lEk1IpaTpmXmFUZhdp_v6K8W1ggJjD9FtIy34SdnlaOPtZXyxto8djGSuR0ZrvKp6cS_fH-xmvKjFuHVSpdwXSXfBENC0PfrewVqi9WjmxSEU/s640/blogger-image-775889507.jpg"></a></div><br></div><div>The wrap looks really good on paper(or dry erase board), but lost a little something in execution. The photo above shows a beautiful cross-section, which is how it was displayed in the box that it was neatly packed up in. Only the first bite of either side looked and tasted like that cross-section. </div><div>Let me preface this by saying that I know chicken is expensive. The wrap was mostly greens, a little sauce, some asparagus, a sliced strawberry and maybe a teaspoon of goat cheese. Very little chicken to speak of. It pains me to say this, but it was bland. What I'm really looking for here is for someone to tell me that it was an off day, or that I simply ordered the wrong thing. While I don't mind paying $10 for lunch to support a local business, it had better taste like a $10 lunch. You dig? </div>Vizzhttp://www.blogger.com/profile/16066789508909512363noreply@blogger.com1tag:blogger.com,1999:blog-8088769869179206408.post-89410580193269419942014-06-09T10:16:00.001-04:002014-06-09T10:17:22.144-04:00FvF on the Road: Las VegasLet's be serious: I drank a lot more than I ate in Las Vegas. This is comical in and of itself, considering drinks run about $11-20 a piece. But hey, when in rome - get loaded on expensive craft cocktails, right?<br />
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<b>Rx Boiler Room - Mandalay Bay</b><br />
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Food portions are on the smaller side, but the citrus braised veal cheeks were excellent. If you're my co-worker, they may throw a hot plate of pastrami sliders at you and then only offer to replace that spilled plate for free after ruining your shirt.<br />
The basic rundown is this: all of the servers are outfitted in steampunk regalia. If you don't know what that means, imagine if <i>Chitty Chitty Bang Bang</i> and Bauhaus had a kid, and it got picked on at school all the time (why wouldn't it?). More importantly, the female servers and hostesses are wearing little more than a corset and some tulle. Which is great when they're pouring you one of these right out of the skull-shaped, smoke filled bottle:<br />
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Doesn't look like much, but check out <a href="https://www.youtube.com/watch?v=FdTEyYqJkPM" target="_blank">this video</a> for the full experience (and no, that lightweight is NOT me). It really was tremendous. It smelled like someone was boiling maple syrup over a campfire, and the blend of cola syrup was just right. I enjoyed the hell out of this. Service here was meh. They made a big misstep in how they attempted to correct the food spillage on my work buddy. 3.5/5<br />
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<b>Carmine's - Shoppes at Caesar's Palace</b><br />
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I'll admit, this photo of Chicken Saltimbocca looks gnarly, but it was delicious. I can't find this dish on a menu in Dayton to save my life. Even more amazing, but not pictured, was the veal. Holy hell, it was out of this world. For those unfamiliar, Carmine's is a family style Italian joint with its original location in NYC. This is their Las Vegas second coming, which I hear happens a lot there. By family style (now it's your turn to get your minds out of the gutter), the dishes serve about 3-4 people a piece, so don't be alarmed at the $30+ per entree pricing. Service was outstanding, mostly because our server <i>really</i> knew the menu and wine list.<br />
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I had another great cocktail somewhere at the <b>Mirage</b>, but all I can remember is bourbon, peaches, mint and ginger. It was delicious. I obviously liked them enough to order a subsequent one, and forget where I was or what it was called.<br />
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Non-food-related notes - the pools and conference facilities at Mandalay Bay were fantastic. Rooms were fine. Not particularly earth-shattering, but the bathrooms were really nice. Views are a little limited because MB is on the ass-end of the strip. </div>
Vizzhttp://www.blogger.com/profile/16066789508909512363noreply@blogger.com0tag:blogger.com,1999:blog-8088769869179206408.post-17362424035232953982014-06-04T19:41:00.000-04:002014-06-04T21:38:21.668-04:00FvF on the Road: Toledo EatsIt thrills me that even when I'm not updating, over 100 people a day still come check out FvF. However, it also makes me feel like a dick for neglecting it - considering I used to top 500 readers a day.<br>
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So, dear eaters, I give you a brief food tour of Toledo. Between my work travels and a real vacation, I've had a lot of outstanding food lately (and some I could have lived without) - so it doesn't seem fair to withhold all of these perfectly good recommendations...should you ever find yourself in the city by the lake. In chronological order:<br>
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<b>Biaggi's</b> - Levis Commons<br>
Reminded me a LOT of Brio or Bravo. <br>
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The major difference was the combination of letters after the B. It was good, but I wouldn't say remarkable. I also didn't order a remarkable dish because it was lunchtime and I'm not an animal. I got some kind of panini that claimed to have gouda, which I couldn't taste - but the tomato bisque was nice. Would I choose <a href="http://www.mypiada.com/" target="_blank">Piada</a> over it about any day? Probably. 4/5<br>
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<b>Byblos </b>- Holland<br>
Hooooooooooooly falafel, Batman. This salad should be served at all times, at any and all loosely Mediterranean joints. Also, best pickles of my life. Ever. I wanted to fill my purse with them and fill my hotel mini-fridge with them, as to enjoy them my entire stay. If you've never been to Toledo (I can't say I recommend it for a lengthy stay), probably 50% of the eateries put fresh, warm pita bread on the table where you'd normally find a boring loaf of bread. This is another thing most restaurants should start adopting. Right away. Anyhow, the salad was comprised of some kick-ass falafel, fresh cukes, tomatoes and radishes - and as you can see, covered in parsley. It was so good, I didn't even miss the meat. They also have a few Turkish/Greek wines on their list that I may have enjoyed one or a handful of. 6/5<br>
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<b>Empire Restaurant</b> - Oregon<br>
Just don't eat here. Really. Just don't. You're welcome.<br>
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<b>Tony Packo's - </b>Original Location<br>
A Toledo institution (of the food variety, not mental).<br>
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It was explained very basically to me, and delivered on what was promised - coneys with a split sausage instead of a hot dog. The side of paprikash I got left a lot to be desired, but the dog and sauce were great. 3.5/5<br>
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<b>Poco Piatti</b><br>
Super legit tapas. Meat lollies!!!<br>
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The great sangria, beer selection and chorizo tacos didn't hurt, either. Nifty little place, with nifty little plates.<br>
And again, with the fresh pita on the table. 4.5/5<br>
<br>Vizzhttp://www.blogger.com/profile/16066789508909512363noreply@blogger.com0tag:blogger.com,1999:blog-8088769869179206408.post-24159294862468850582014-04-18T09:07:00.000-04:002014-04-18T09:07:16.293-04:00Free fries at Penn Station - ANY day! Most sandwich lovers know that every Sunday in April denotes FREE fresh cut fries with the purchase of any sub. Wouldn't it be nice to get free fries on a Tuesday in June, though?<br />
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You lucky dogs, I can make that happen for you! <br />
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I have three free fry passes, good until 2015 - any ol' day of the week. The first person to send me three new fans, or the first three people to send me a new fan on the <a href="https://www.facebook.com/pages/Food-vs-Face/116177715085788" target="_blank">Facey Pages</a>, are winning these suckers. Make sure your friends that "like" FvF on Facebook shoot me a message to let me know who sent them.Vizzhttp://www.blogger.com/profile/16066789508909512363noreply@blogger.com0tag:blogger.com,1999:blog-8088769869179206408.post-86508662021576738802014-04-17T11:55:00.001-04:002014-04-17T11:56:42.940-04:00We you missed us, we're baaaaaaaack! <img src="http://metaldescent.com/wp-content/uploads/2013/08/van-halen.jpg" height="310" width="400" /><br />
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Stay tuned for the first giveaway in over a year, eaters. We missed you, too!Vizzhttp://www.blogger.com/profile/16066789508909512363noreply@blogger.com3tag:blogger.com,1999:blog-8088769869179206408.post-20056743313330573382013-10-02T15:18:00.003-04:002013-10-02T15:18:45.118-04:00Smoked Sausage Tortellini SoupI really need to post this before I forget the recipe myself. I'm a big fan of getting an idea for something and running with it, as well as making a soup out of whatever is in the fridge and pantry. In light of that, I give you this incredibly easy and inexpensive weeknight soup that tastes slow-cooked, but isn't. Sorry, guys - I'll take a photo next time!<br />
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<b>Smoked Sausage Tortellini Soup</b><br />
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2-3 cloves minced garlic<br />
1/2 onion, chopped<br />
1/2 link turkey smoked sausage (fully cooked), cut in rounds, then in half again<br />
1 32 oz carton chicken broth<br />
1 can fire-roasted diced tomatoes<br />
1/2 cup shredded carrots<br />
1 can great northern beans (or cannellini beans, if you prefer)<br />
1 cup fresh spinach, roughly chopped<br />
1 pkg cheese-filled tortellini*<br />
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<i><span style="font-size: x-small;">* I used the fresher, refrigerated variety- like Buitoni. If you don't care for this, can't find it or already have the dried stuff, just par-boil if beforehand.</span> </i><br />
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Heat a little olive oil in a stock pot and start sauteing your onions, carrots and garlic, then toss in your chopped sausage to brown up a bit, then your tomatoes and beans and cook for another 5 minutes. Add all of the chicken broth and bring to a boil, then reduce to a simmer for about 20 minutes. Add your chopped spinach and let it wilt for about 2-3 minutes, then add your tortellini and let it cook for about 5-10 more - but make sure the pasta doesn't cook so long that it explodes or gets mushy. Slow and low! Toss a little shredded Parmesan on the finished product, and serve with some crusty bread and a salad. You're welcome.<br />
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<br />Vizzhttp://www.blogger.com/profile/16066789508909512363noreply@blogger.com0tag:blogger.com,1999:blog-8088769869179206408.post-36156486494587320182013-05-20T19:02:00.000-04:002013-05-20T19:02:03.724-04:00Sweet Chipotle CornbreadIn hindsight, I'm really disappointed that I didn't take an outcome picture of one of the first recipes I've created in a while. Rest assured, they didn't look all that spectacular - just your average looking corn muffins. I let a few of the mini ones cool and tasted them while they were still warm, and was immediately disappointed that there was no heat, that I'd used far too little pepper. Then, oh snap! There it was. Just a few seconds after I'd imbibed it, that little bit of warmth snuck right up, and it was perfect. I will say it was a tiny bit of smoky heat to finish, not even too much for my 18 month old son to handle. If you like a higher level of sass, seed and mince one additional chile for the recipe. I took this one to a cookout, so I erred on the side of caution and went with just what regular folks would enjoy. I had to wash and reuse muffin tins between batches, and this still only took me an hour, start to finish. Makes about 4 dozen minis.<br /><br /><br />2 boxes Jiffy corn muffin mix<br />
3 eggs, beaten<br />
1 stick butter/margarine, softened<br />
8 oz creamed corn<br />
1/3 C milk<br />
1/3 C shredded asadero cheese<br />
1 whole chipotle pepper, seeded and minced<br />
1 tbsp adobo sauce from the can of peppers<br />
1/4 C diced yellow onion, sauteed<br />
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Mix all of this together and spoon into greased muffin tins. Mini muffins will take about 15 minutes at 350, while larger muffin or popover tins will take 20 minutes or so. if you decide to do this in a cast-iron or loaf style, I'd give it at least 45 minutes. Vizzhttp://www.blogger.com/profile/16066789508909512363noreply@blogger.com1tag:blogger.com,1999:blog-8088769869179206408.post-5399743407564167832013-05-15T22:05:00.000-04:002013-05-16T10:37:52.528-04:00Meadowlark - The ReduxWith Lil FvF and four jobs between my husband and I, we don't get out for many nice meals these days. when Mr. FvF's Aunt and Uncle were in town recently, they passed through Dayton to have dinner with us and my folks. They're well-traveled folks, and surely not easily impressed - so it seemed like a great excuse to check out Meadowlark's new (I know, they've been there for a while - but like I said, I don't get out much!) digs in Kettering, which was a halfway point for all of us. The new joint is at least triple the size of the old location, and suits them so much more. The decor is warm and unique, with plenty of tables and a great bar area. The highlights were definitely the seasonal cocktails with spring fruits (the Bourbon and Berries was to die for) and the cheese plate that they brought out to finish the meal, even though it wasn't on the menu. <br />
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I know most people who give a damn about great food in Dayton are already hip to how great Meadowlark is, but if you're not - go there soon. For a market like Dayton, we are really lucky to have a gem like this right in our own back yard - especially tucked away in the suburbs. If that wasn't a strong enough statement, I'll just leave you with a few photos to make you salivate. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-9qdC25RBc27WpAmiihSl3uIMhDXiV-hb3E3nbVYBU_JOAebp0AMdLhz-AUbYCwFkAWBmL0joXUqAwHqBm8X1RmUVdEjXE_9kBT8BztveqIK32CVKiojqqtPPvQ79Gml8jD5EwxM9oV0B/s1600/Meadowlark1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-9qdC25RBc27WpAmiihSl3uIMhDXiV-hb3E3nbVYBU_JOAebp0AMdLhz-AUbYCwFkAWBmL0joXUqAwHqBm8X1RmUVdEjXE_9kBT8BztveqIK32CVKiojqqtPPvQ79Gml8jD5EwxM9oV0B/s400/Meadowlark1.JPG" width="300" /></a></div>
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<a href="http://www.urbanspoon.com/r/123/889738/restaurant/Centerville/Meadowlark-Restaurant-Dayton"><img alt="Meadowlark Restaurant on Urbanspoon" src="http://www.urbanspoon.com/b/link/889738/biglink.gif" style="border: none; height: 146px; padding: 0px; width: 200px;" /></a>Vizzhttp://www.blogger.com/profile/16066789508909512363noreply@blogger.com0tag:blogger.com,1999:blog-8088769869179206408.post-17989178546368477342013-03-24T15:58:00.001-04:002013-03-24T15:59:31.592-04:00Lasagna SoupI don't have very much time to create OR post my own recipes lately, but for the love of all that delicious, make <a href="http://www.afarmgirlsdabbles.com/2011/03/24/lasagna-soup/">this soup</a>. Why don't more recipes contain a component called "cheesy yum?" <br />
I used cavatappi pasta and cooked it separately because I hate mushy pasta and wanted the opportunity to freeze leftovers (which there are never any of). Although it gives me radiating heartburn, it's worth it. I actually daydream about this soup, and crave it at least once every week or so. Honest to goodness, one of the best things I've ever eaten. <br />
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<br />Vizzhttp://www.blogger.com/profile/16066789508909512363noreply@blogger.com0