{with apologies to my vegetarian/vegan readers}

"Three chicken leg quarters simmering in a pan like the Isle of Man flag, albeit widdershins." For those into heraldry, this configuration is a triskelion.

Labels: food, photo

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A fine selection of pork roll at the Manasquan (NJ) ShopRite: Taylor Ham, the true classic Trenton pork roll; Case's (aka "Jersey Ham") regular and Tangy, and for the cheapskate budget-conscious, ShopRite Brand Pork Roll. Who knows, maybe it's just as good ... but when you're indulging in artery-clogging processed pork, why skimp?

Having a 2-lb. Taylor chilling out in our freezer, I opted only to purchase two small packs of pre-sliced pork roll for holiday enjoyment (and tormenting our guests). Taylor classic in the 6-slice red box, and the 8-slice "thin" Case package.

I also picked up a 16 oz. brick of Dietz & Watson Philadelphia Scrapple for our next pancake breakfast. No, they had no Habersett's Scrapple, unfortunately.

What's your favorite kind of Pork Roll?

Labels: food, NJ, photo

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If you happen to find yourself in Cadillac, MI, try this: "Da DaShound" is one darn big (half-pound!) "Coney Island Dog," the reputed inspiration for the North Country "Michigan Hot Dog." While both have a meat-chili based sauce (the DaShound seems to contain Hormel™ chili), chopped onions, and mustard on a hot dog in a bun, their similarity ends there.

You see, the Coney Island (NY) Dog is from Michigan, and the Michigan Hot Dog is from New York. Confusing, no? It makes one wonder, was there once a Great Hot Dog Exchange between the two states?

The Northern New York "Michigan" has a mysterious history and a nearly impossible-to-duplicate taste. That's because the Michigan sauce recipe has been a closely-guarded secret for generations, and true Michigans are invariably prepared with local Glazier™ hot dogs and New England (top-cut) hot dog buns - the kind normally used to make lobster rolls.



Now, if you find yourself in Plattsburgh, NY (or vicinity), try a real Michigan "with, buried": that's local code for "with onions," "buried" under the hot dog rather than sprinkled on top. Locals all have their favorite spots, all quite good in my opinion: Nitzi's, Gus', Clare and Carl's, McSweeney's, Ronnie's, and Michigans Plus being the best known.

Note: the utensils here are a standard size restaurant knife and fork. Seen (and eaten) at Da Dawg House, on M115 in Cadillac, MI.

Labels: food, photo

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  Found in a 1954 copy of "The Demand for Meat," by Elmer J. Working [JSTOR], published by the University of Chicago School of Business' Institute of Meat Packing.

Note that while the demand for pork ebbs and flows between the war years with the economy as a whole, whole ham's popularity never reached the pinnacle of sliced bacon. No surprise there.

However, salt pork seems to remain the "red-headed stepchild" of the pork family, never matching the elegant Post-War cachet of chops. In fact, its levels drop below the horizon by the early 1950's, suggesting salt pork carried the shameful whiff of poverty.

An interesting find from the age when Meat was King in Chicago. I love the font used to caption the graphs: wouldn't that make a great T-shirt?

Labels: books, chicago, food, history, science

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  From CBS2 Chicago:

Squirrels Harass Owl In Buffalo Grove - Neighbor Calls Police
BUFFALO GROVE, Ill. (STNG) ― If you thought Buffalo Grove was just another quiet village, think again. Nights in this northwest suburb can get pretty wild.

At about 2:55 a.m. Wednesday, police were called to the 300 block of Willow Parkway when a resident reported an unusual noise in her back yard, according to a report from Buffalo Grove police.

Investigating officers found that two squirrels were harassing an owl and causing the ruckus. No injuries or arrests were reported.

(Source: Sun-Times News Group Wire © Chicago Sun-Times 2006. All Rights Reserved. This material may not be published, broadcast, rewritten, or redistributed.)

1. Ah, where was this kind soul when Kitty Genovese gasped her last?
2. Call police on squirrel gangs? Nah. Send Mike Huckabee after them with a popcorn popper. [YouTube link]
3. Note to owl: wings. Use 'em.

(Uncredited image from kwc.org blog) BONUS: CBS2 Chicago has devoted a page on their site to that grand Midwestern Lenten tradition, the Chicago Fish Fry directory.

Labels: chicago, crime, food

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  There's no cannibal guilt after consuming their offal.

Wash and drain one pound of fresh chicken livers (extra points for organic or no-hormones, no-antibiotics brands) in a colander. In a separate bowl, combine one cup of bread crumbs (preferably Japanese style panko crumbs but ordinary ones will do) and a teaspoon of Lawry's™ Seasoned Salt. Toss livers in crumb and seasoning mixture with chopsticks or fork until evenly coated. Sauté in portions in a large nonstick pan - in some butter or oil - until outside is browned but interior is slightly pink. Remove from pan, allow to cool slightly and enjoy.

Chianti and fava beans optional. As you can see this mostly-vegetarian-thing has some spectacular falls off the wagon, especially after a hard workout.

Labels: food, humor, movies

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  Sometimes the simplest meals are the most satisfying, for example, a Chip Butty or the classic English meal of beans on toast. Tonight we present a different international comfort food - one with more kick and less after-dinner music.

I was pretty darned hungry after coming home from the gym, and there wasn't a lot in the fridge (yep, due for a grocery trip). On the way home on the "L" the image of omuraisu popped into my head*. Perfect - since I had all the ingredients on hand! I first saw an omuraisu in Tampopo (a wonderful 80's surrealist comedy by the late Juzo Itami, dealing with our complex relationships with food; one of my favorite films). In one of the film's sub-scenes, we see a homeless duo - and elderly man and a young boy - sneak into a restaurant kitchen after closing time to artfully prepare an impromptu omuraisu. Granted, my first attempt (seen above) isn't as pretty as the restaurant-made kind, but it certainly was tasty.

I made mine with an omelet shell of 2 eggs, 2 T. water, 1/2 tsp. Kikkoman lower-sodium soy sauce, and one chopped scallion. The filling was a cup of cold cooked white basmati rice, half a cup of lightly cooked frozen peas, a teaspoon of ketchup and a squirt of sriracha sauce for extra kick.

[* I don't even want to think of why I would think of omuraisu on the "L," since my ride was especially gross this evening. Since this is a food posting, I'll spare you the gory details. Just Hungry has a lovely post on omuraisu, and also mentions the memorable scene in Tampopo (which to my delight has been released on DVD after being OOP for many years!)]

Labels: food

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