PEOPLE, PLACES and ROAD FOOD: The Good and the Bad

Not So Elevated Burgers

2009-06-27T14:44:00.001-07:00

Elevation Burgers

There is a new burger place in weird town and it fits right in. I mean naming a burger place “Elevation Burger” is pretty weird. I mean what exactly does that mean? In Austin we call our burger joints real names like Huts, Dirty Martin’s, or BB’s (OK, BB’s is in Georgetown, but that’s where I live and BB’s serves a really tasty burger so give me a break.). We want our burgers to be juicy (read greasy) and the buns toasted.

Sadly, the best thing about the burgers served at Elevation Burgers is the cheddar cheese, but unfortunately the cheese on my burger wasn’t even close to being melted. I ordered the basic, and at Elevation that’s a single ¼ pound patty cooked to the point of dryness, and served on a bun so cold it seems stale. All will be nicely wrapped to keep in the juices – too bad there won’t be any. You may of course order nearly as many patties as you wish, but if they are all as dry as mine it won’t be pleasant.

Now the good: The fries are the shoe string type, fried in olive oil and very tasty. The trimmings include most anything you can think of, and some you won’t. Service is fast and the staff very friendly.

Elevation offers a side of mandarin oranges, not to mention a vegan burger – now that is weird.

Elevation is located at 2525 Anderson Lane in case you want to give it a try. Of course IMO your time will be better spent driving to GT and going to BB’s, Monument Café or the Rattlesnake Inn – all have a burger that is miles above the ones served at Elevation Burger.

Carmine's on Williams

2009-06-21T16:00:00.000-07:00

The wife and I ate at Carmine’s Italian restaurant on Williams Ave. in Georgetown, on Thursday early evening. We had received mixed reviews from neighbors (One thought it good but dirty, and the other said it was lousy, but clean - go figure.) and we are more than a little curious.

When we arrived the place looked neat, clean and we both thought the décor attractive. A server appeared at our table immediately to take our beverage order. It’s a BYOB place so if you want wine you have to bring it.

My wife ordered the cheese ravioli with their tomato sauce, and that came with spaghetti . I ordered meatballs and spaghetti with the marinara. A small side salad came with both orders.

After we ordered we were served small warm rolls that appeared to have been baked on site, and were nicely seasoned with herbs. Why we got three of them when there were two of us I don’t have a clue.

The side salad was rather nondescript and consisted of one small slice of tomato and a hand full of ice berg lettuce. The lettuce was cold and the vinaigrette was chilled.

My wife’s cheese ravioli were very, very good. Their pasta envelope was silky smooth, and the smooth filling was terrific. We both agreed that they were worth ordering again. The tomato sauce was thick and perfect for the spaghetti cooked aldenti. Her order included six rather large ravioli and I am not sure why they were served on spaghetti .

My meatballs were reasonably light and had a nice beef and herb flavor. My pasta was likewise cooked aldenti and the marinara was rich and flavorful.

We were offered some sort of grated cheese in a glass shaker to sprinkle on the pasta if desired. Might have been Parmesan, who knows?

Carmine’s prices are very reasonable. As a matter of fact compared to Tony & Luigi's Italian Restaurant (Also in Georgetown - see earlier posting.) Carmine’s are a real bargain. Although, I must say that T and L's offered Parmesan grated from a slice.

Here's hoping Carmine's pizza is as good as their ravioli.

Mama Fu's vs. Pei Wei

2009-05-08T18:30:00.000-07:00

When we saw that there was going to be another pan-Asian restaurant Georgetown (OK, I know that Pei Wei’s is not really in GT, but its close enough.) I was pretty thrilled, and the wife and I went there soon after it opened. I always enjoy eating at Pei Wei's, and it makes a good "yardstick" to measure the quality of Mama Fu's.

When we arrived at Mama Fu's about 5:30PM the place was, as expected for a new restaurant, very busy.

The interior compares favorably vs. Pei Wei’s, and I was pleasantly surprised to see that at Mama Fu's ordering is done while seated at your table, and not while standing in front of a counter. Another point in Mama Fu's favor was that compared to Pei Wei's it is relatively quiet. I mean the place was packed, but my wife and I could still have a conversation without needing to yell at one another. Impossible at Pei Wei's.

My wife ordered the Vegetable Roll appetizer and the Thai Basil Noodle entrée. I ordered the Beef Curry Roll appetizer and the Pad Thai Curry with beef.

Our appetizers were brought to the table within ten minutes, and my Beef Curry Roll was outstanding. A crisp shell filled with a minced savory beef well seasoned with curry powder. Considering that the Beef Curry Roll was so very tasty it was strange to me that the Vegetable Roll had very little to recommend it. The same tasty dipping sauce came with both appetizers.

Pei Wei has nothing like Mama Fu's terrific Beef Curry Roll, but their Spring Roll is far superior to Mama Fu's Veggie Roll.

The Red Thai Curry with beef had, in my opinion, insufficient curry flavor and heat. However, the sliced beef in the dish was very tender, and the vegetables had a nice crunch. All in all, the dish was barely acceptable. Pei Wei's has several dishes that are superior; like their Thai Mango Beef or Thai Coconut Curry.

Sadly, the Thai Basil Noodles with vegetables had little flavor; with mushy noodles and bland vegetables there was nothing to make it worth eating. Pouring in some of the dipping sauce that came with the appetizers helped flavor the dish.

The wife did not feel that her entrée was as bad as I, and insisted that the remainder be taken home.

We will certainly give Mama Fu’s another chance, (I must try their lettuce wraps.) but for the moment in my opinion it compares unfavorably to Pei Wei’s.

White Manna Hamburgers, Hackensack, NJ

2009-04-20T13:32:00.000-07:00

Not long ago I had the good fortune to eat at the White Manna Hamburger Restaurant located in Hackensack, New Jersey together with my daughter and her husband. On a rather gray Thursday, after I convinced them that a two hour ride, mostly on I-95, was going to be worth it, they agreed to the quest for another a great burger.

The White Manna is a small, wonderfully vintage diner with a red and white exterior that includes a combination of plate glass and glass block windows with red caulk, a peculiar scalloped wainscot, and a large neon sign in faded red paint on the roof. There is a large red and blue “OPEN” sign in one of the windows. That's my son-in-law and me standing to the left of the restaurant.

It’s a place I want to enter.

There is no vestibule, and after entering the smell of frying beef, hot onions, and people surrounds. A surprisingly small flat plate griddle enclosed on three sides by glass to protect it from the cold winter air entering with each patron, separates a “U” shaped counter with stools for no more than a dozen. Ledges with stools line the walls for more seating.

Thursdays are apparently slow at the White Manna, because while the counter is full and about eight people are tightly crowded in front of the glass enclosed grill either placing or waiting for orders there are still a few seats at the ledges. My daughter takes out her camera and starts to take pictures.

Apparently, to the regulars this is not unusual, because a couple them ask where we are from, and explain that they eat there several times a week, but never on the weekends because the place is too busy. I am standing next to a fellow who is enjoying a plate of six cheese burgers with fries. He tells me that he had a quadruple bypass not long ago, and that eating at White Manna once a week is worth the risk to his health.

I watch as the cook positions spheres of beef, each about the size of a golf ball, in neat rows on the hot steel of the griddle. Each ball is very quickly squished, not completely flat, with the back of a spatula, and a liberal amount of previously sautéed onions, and a slice of cheese – but only if ordered, is placed on top of the sizzling patty. The bottom of a fresh potato bun proportionally sized to the patty is set, cut side down, on the melting cheese, with the other half of the bun placed on the top. The process allows the combined aroma of frying beef and steaming onions to infuse the bun from the inside out.

The combination of juicy patty, sweet soft onions, gooey melted cheese, soft steamed bun, and in my case a pinwheel of yellow mustard, is hamburger paradise. After eating a total of thirteen burgers between us, we drive a few blocks to a real soda fountain (I am not kidding.) for a dish of ice cream.

So, if you are ever in Hackensack, NJ, or even within a hundred miles, be sure to stop at White Manna Hamburgers for a plate of their unique burgers – disappointment will not be your fate.

The J & H Cafe: No Greasy Spoon

2009-01-11T07:26:00.000-08:00

In the mid 1950’s, I was employed at a small restaurant located on Ocean Park Boulevard in Santa Monica, California. I worked there from four in the afternoon to nine at night for two out of the three years I was in High School.

It was called the J & H Café, and was run by its owners, Johnny and Holland. Holland did all of the cooking, and Johnny did most everything else. Although, the restaurant was open for lunch and dinner, I worked from four in the afternoon to about nine at night.

Nearly everything served at the J & H was made on site including dinner rolls, fruit and cream pies and cakes. The place was not open on weekends, and five days a week customers could select from three entrees such as grilled pork chops, meat loaf, Swiss steak, fried liver and onions, and chili mac.

In addition there was always a selection of cooked vegetables such as mashed potatoes, succotash, whole kernel corn, and peas and carrots. Baked potatoes, available every night, were set on top of the oven in a layer of coarse salt to keep warm. Hot sandwiches, including hamburgers, grilled cheese, and open faced hot roast beef served with mashed potatoes and gravy, were also on the menu.

Customers were always in a hurry because they had exactly 30 minutes to eat (starting at twelve minutes past the hour), and arriving back at work one minute late cost them eleven more. They worked for the Douglas Aircraft Company, located directly across Ocean Park Boulevard from the J & H, and Douglas, for reasons I never understood, divided the hour into five twelve minute segments.

To save time many dinner customers telephoned their orders into the restaurant. My responsibilities included setting their orders on the tables before they arrived. There was limited confusion because they remembered what they ordered, and always sat at the same tables. If they ordered meat loaf they simply sat down at “their” table in front of the first meatloaf they saw. All they had to do was sit down eat, and pay when they left. Customers that did not telephoned got in line, and ordered cafeteria style.

Since there was only the one dinner service, and nearly everyone left simultaneously, I bused all of the tables at the same time, and cleaned up the dining room after service was over.

During WWII the employment at Douglas Santa Monica reached 44,000 working 24/7. By the 1950’s while employment was less than at the peak Douglas was still very busy building aircraft including their last propeller driven airliner, the DC-7. The plant’s site was 255 acres and incorporated Clover Field just to the south. After the war started there was concern that the plant might be bombed by aircraft, and the entire facility was heavily camouflaged. I first heard about this some years ago, but only recently located photos on the Internet:

This view shows someone
walking under the camo netting

This photo illustrates how
effective the camo
actually is; there's a factory
under there.

Believe it or not part of the
Douglas Aircraft Company factory
is at the bottom, center of this
photo.

In about a year Johnny sold the restaurant, and I stayed to work for the new owner. After the newbie started covering telephoned orders with aluminum lids to help keep them warm business slid downhill. The aluminum lids prevented diners from recognizing their orders; they couldn’t tell meatloaf from chili mac. The resulting confusion caused disagreement and wasted time. Anyway, the customers were unforgiving, started eating elsewhere, and within about six months Johnny bought back the restaurant.

In 1959, after I was released from active duty with the Marine Corps I went to work for Douglas still located in Santa Monica. I worked at their Missiles and Space Systems Division. At the time an important product was the Thor missile that the US was busily placing in Turkey; you may remember that this contributed to the Cuban missile crisis.

One afternoon some of the guys I worked with at Douglas were discussing they were going to have lunch, and mentioned the J & H, referring to it as that “greasy spoon”. Alright, the place wasn’t Michelin star quality; I will give them that, but doggone it “greasy spoon” it wasn’t.

Pei Wei an Asian Diner

2009-01-01T12:54:00.000-08:00

If you live in or near Georgetown, Texas, and enjoy pan-Asian food you will be pleased to learn that a Pei Wei has recently opened for business in Round Rock. It is located on University Ave. behind the Mimi’s Café.

Interestingly, Pei Wei is owned by PFChang, a chain of larger pan Asian restaurants. Pei Wei has much more of a fast food style compared to the formal dining experience at PFChang. Other differences include PFChang having a more sophisticated menu and being more expensive.

Introduced to Pei Wei about ten years ago, by our son and daughter-in-law, my wife and I have eaten at their locations in Dallas and Austin, and have never been disappointed. We are delighted to have a Pei Wei close to our home.

A favorite starter of ours is their Chicken Lettuce Wrap. Consisting of warm diced chicken and water chestnuts in a slightly sweetened, savory sauce, that when spooned onto the crisp cold leaves of iceberg lettuce, makes a light, tasty appetizer.

Favorite entrees include Thai Dynamite, Mandarin Kung Pao, and Thai Coconut Curry. Each uniquely seasoned entrée is unlike any other dish. They also offer a selection of Rice & Noodle Bowls, and Pan Asian salads.

With most entrees after you make a selection from a relatively long list, you then decide on your protein - chicken, beef or shrimp. Vegetables, tofu or vegetables and tofu may be added. Nearly all are served with rice, white or fried. In my opinion the white rice is a good selection because it complements rather than competes.

While Pei Wei’s décor and lighting create a very warm and comfortable ambiance, the high noise level is unfortunate. We were recently there with friends and found it very difficult to have a conversation.

We look forward to going there often.

Paisanos in Georgetown

2008-12-01T19:09:00.000-08:00

A few months ago my wife and me went to Paisanos Restaurant on Leander Road in Georgetown, and to date I have refrained from commenting on our experience. My reason for not posting regards to our experience is that I had little positive to say, and quite frankly it made me uncomfortable.

Nonetheless here goes:

The salad was large, mostly lettuce, and overpriced. My order of spaghetti and meatballs (the plural was theirs not mine) had a single unmemorable meatball plus overcooked pasta covered with a very forgettable marinara. The pizza my wife ordered was as unremarkable as the meatball.

In Georgetown I will continue to order from the Brooklyn Pie Company for pizza, and for spaghetti Romeos, on the square, is the place to go.

Corned Beef on Rye and Other Stuff

2008-11-25T14:32:00.000-08:00

Schlotzskys give me a break, McAlisters, don’t even think about it, and Jasons, oh please. It’s not that these places don’t make a decent sandwich it’s just they are chains, and its impossible for them to provide an authentic deli experience. Sadly, these and other so called “delis” have become ubiquitous on the American landscape, and unless you are in a family owned, one of a kind delicatessen you will not have an authentic deli experience.

If its family owned, sells groceries, has a bakery, and makes sandwiches - its a deli. If it uses recipes handed down from the previous generation, its a deli. Fortunately, in and around Austin there are, to name just a few, Jewish, Italian, Mexican, and Thai delis.

Being a sandwich person, it's my opinion that there is no better sandwich then a corned beef on rye from a Jewish deli. Two slices of crusty seeded rye bread, piled high with thinly sliced corned beef is the true deli experience. I prefer my corned beef lean, with yellow mustard, but if you insist you may of course order the fattier meat, and use that fancy brown mustard. However, corned beef on white bread, never ever, and corned beef with mayo, don't even think about it.

Pastrami is another favorite delicatessen meat, just not mine. Interestingly, for many years I assumed that the word “pastrami” was an Italian word, and only relatively recently discovered that pastrami is not Italian at all, but a Yiddish word. Go figure.

There are, at last count, two Jewish delis in Austin. The one downtown where the action is, is Katz’s on 6^th Street, and if you happen to go there on Christmas Eve the wait can be hours. The other option is MannyHatten’s on Resource Blvd, in the Gateway shopping center. When I need a fix of almost real deli food these places do the job quite nicely. Their food is good, and at MannyHatten’s they "import" their cheesecake from New York’s Carnegie Deli. How cool is that?

The best deli that I have had the pleasure of eating at lately is the Famous 4^th Street Delicatessen in Philadelphia, and the only good that comes from me being in Austin and the 4^th Street being in Philly is the weight I haven’t gained.

The Original Porky's of Fredericksburg Texas

2008-11-20T12:24:00.000-08:00

I like Porky’s. I really do.

The folks running the place (apparently the owners) do an outstanding job of getting your order to you quickly - in fact they do it so fast that biting into an onion ring will sear the skin right off the roof of your mouth.

And, by the way those onion rings are absolutely outstanding. Coated with a perfectly seasoned batter, and cooked to a golden brown they alone make the visit to Porky’s worthwhile.

Unfortunately, the same over the top quality does not extend to the burgers.

It’s not that my burger, a "Porky’s Special", was bad it’s just that it could have been so much better. The fresh bun, lettuce, tomato, onion, cheese and slices of thick cut bacon are not to be faulted. However, the patty sadly was sorely lacking. A dull gray in color the thing had been compressed so firm it reminded of a hockey puck, and was woefully deficient in juiciness.

In fact, but for the patty the burgers at The Original Porky’s would be great. OK, I am well aware that’s that is a mighty large but, but really Porky’s has so much going for it that I will certainly return. Maybe I will even speak to the owner about those patties.

A Nearly Upscale Restaurant in Georgetown

2008-10-27T13:44:00.000-07:00

Tony & Luigi's Italian Restaurant

Last night my wife and I went to Tony & Luigi’s moderately priced mostly Italian restaurant.

The restaurant was busy when we arrived about 6:00 PM, but not so much that we had to wait for a table. The service could not have been better. Our server showed up right after we sat down, and two very large rolls, obviously baked at the restaurant, were brought to our table soon after. The menu was concise, presenting a very reasonable list of choices.

I ordered spaghetti and meat balls with the chunky marinara. Hey, remember I’m a road food guy, so give me a break. My wife selected the not very Italian goulash. We also ordered side salads and a tiramisu, to be shared, for dessert.

My wife’s goulash, consisting of chunks of tender beef served on a bed of flat noodles - sort of a narrow version of tagliatelle, was nicely seasoned, and very nice.

Sadly, my spaghetti was more over cooked then aldenti. The chunky marinara was more pieces of tomato then a sauce, and had chunks of carrot large enough to be eaten with my fingers. At first the pasta was easy to eat, and I could twirl a nice amount on my fork, but after about five minutes the pasta nearly congealed into a single chunk.

Ah, but the meat balls were absolutely delicious, and there were three of them. Each, with an impossibly thin crust around a light and fluffy center, was perfectly cooked, wonderfully seasoned with oregano, sage and Parmesan cheese. They were a delight.

The tiramisu served at Tony and Luigi’s was a dessert worth the calories. It was light, sweet, with a flavor of mascarpone and coffee. I might have preferred it to have more cake (or lady fingers), but the lack of same made this particular tiramisu somewhat unique and it did not disappoint.

Mimi's Cafe

2008-09-29T09:22:00.000-07:00

At my last count greater Austin now has two Mimi’s; on MoPac near 183, and on I-35 in Round Rock, at the outlet mall.

Having previously lived in Scottsdale and Tucson, where there were several Mimi's, I knew that they served a very good breakfast, had great sandwiches, and offered many options for dinner:

The pot roast sandwich consisting of chunks of tender beef on a crusty baguette was a wonderful choice for lunch or dinner. A rich, thick corn chowder available in cup or bowl is very good, and also offered for lunch or dinner. Fresh turkey salad with walnuts, served on their own raisin bread - great. Dinners always included a basket of bread and rolls, with their own carrot bread and fresh baked crusty baguettes. Their bread pudding with hot whiskey sauce dessert - fantastic.

I looked forward to the small chain showing up in Austin, and soon after the MoPac Mimi’s opened I was pleased to experience that breakfast at Mimi’s is still delicious.

However, when with great expectation, I invite family members to try the Mimi’s on MoPac for dinner sadly not a single dish we order is acceptable. Everything tastes like it has been prepared and cooked in a distant commissary, trucked to Austin, and warmed improperly. Also, no more crusty baguettes (or pot roast sandwich) - what's that all about?

Nonetheless, I have since enjoyed breakfast at both locations several times, and will continue to return. Their menu offers a huge number of delightful choices, and the biggest problem is not to get in a rut. A favorite of mine is their corned beef hash . Of course, I also enjoy pancakes with two eggs fried over easy, served with really fat link sausage. Mimi’s offers a choice of fresh baked muffins in lieu of toast. Try the raisin nut.

Still offered are the corn chowder, and bread pudding, and I understand that they will soon start serving their wonderful crusty baguettes. Why they stopped, I have no idea.

Interesting, that for about two weeks after the Round Rock restaurant opened it had a double shift of servers with experienced trainers everywhere. Service was quick, attentive, and the food served hot. They opened with little fanfare, and as a consequence never overloaded an inexperienced crew. What a good idea.

I recommend Mimi’s Café for breakfast. In fact it rivals Hoover's and beats about anything else available

If you go (or have gone) for dinner please let me know what you think?

Also In Houston

2008-09-09T10:21:00.001-07:00

Cheeburger, Cheeburger

Recently, when I was in Philadelphia visiting our 11 month old grandson and his family our daughter, who is well aware of my fondness for burgers, suggested that we do a little shopping for the baby in Cherry Hill, NJ and then have lunch at a place named Cheeburger Cheeburger*.

Upon entering the restaurant my immediate inclination is to leave because the décor is such a poor imitation of a 1950’s cafe. There are white painted walls with a weird blue accent, glass block partitions, stainless steel cladding, black and white tile, and a wall paper trim at the ceiling that looks like it came out of a kid’s bedroom.

We sit down at one of the chrome trimmed tables with white plastic laminate tops, and are promptly handed a menu. The menu seems poorly organized, and cluttered with what seem to be unlimited choices. There are five sizes of all beef patties (the smallest being 5.5 oz and the largest 20 oz), five cheeses and 28 different “free” toppings plus five specialty toppings at additional cost. There are also seventy-five or so flavors of shakes that may be combined in a zillion different combinations. OK, I exaggerate on the number of combinations, but believe me the menu is truly overwhelming.

As you might expect I order my 5.5 oz burger with mayo, lettuce, tomato and a slice of raw onion. I also ordered a 50/50 order of fries and onion rings to share with my daughter who for some inexplicable reason orders a birthday cake shake.

The burger is very good.

The lettuce is shredded not leaf which I personally prefer, but there is a huge slice of raw onion and several slices of bright red tomato. The bun is good, sort of Kaiser like, but way too large for my 5.5 oz patty since it must be one size fits all with the 20 oz patty forcing the large size. The juicy patty is cooked medium, as I requested, and has a solid fresh beef flavor.

The fries have great potato flavor and are tasty indeed. The onion rings are likewise terrific, light, and with a wonderful crunch.

Sadly, the shake is all wrong. Too foamy, little evidence of ice cream and a horrid flavor of what - birthday cake, I don’t think so.

All in all it would be nice to have a Cheeburger Cheeburger in Austin.

*During a 1970’s skit on SNL during a famous skit parodying Chicago’s famous Billy goat Tavern, Don Akroyd yelled, “Cheezborger, cheezborger”. A coincidence, I think not.

A Pleasent Surprise

2008-05-11T20:38:00.001-07:00

A restaurant, “The Cotton Patch Café, the grill next door”, recently opened its doors in Georgetown, Texas. One of several restaurants that have opened for business over the last few months our Cotton Patch is, as far as I know, one of 30 or so identical eateries (or at least as identical as the franchisee can make them) spread out across Texas.

The wife thought it was the country restaurant that threw rolls at you while you were trying to eat – what’s funny about that I don’t know, and that we should go.

We walked through the door about 5:00 PM on a weekday afternoon and having our choice of tables, because the place was nearly empty, we selected one with a lovely view of the dark green trees on each side of the San Gabriel River. A server showed up in seconds, that was good because an empty new restaurant often means bad new restaurant, and we now expected the worse.

The menu offered a wide choice of “traditional favorites” from meat loaf and pork chops to pot roast along with fish, burgers and salads. The wife ordered the meat loaf and I chose the “Shiner Bock Fish and Chips” basket.

The meat loaf, covered with a flavorful tomato based sauce, was served with sides of broccoli with rice and a squash casserole. A large portion, it was the nearest to tasting of homemade meat loaf that we have enjoyed in a long time. The sides, selected from a large list were nicely seasoned and comfortably complemented the delicious meat loaf.

The fish in my “Shiner Bock” fish and chips basket consisted of five large pieces of a flaky tender white fish deep fried to perfection in a batter, which in spite of its special ingredient had no hint of malt or hops. Nonetheless, together with the crispy French fries, the dinner of fish and chips did not disappoint, in fact it was delicious, and I look forward to enjoying it again.

For dessert we shared a rather small slice of coconut cream pie, which while not made locally, was very enjoyable. (By the way - it reminded of that very tasty pie from the Pie in the Sky Pie Company not long ago, I wonder?)

We have since been back on two additional occasions and on each the food served quickly, was of good quality and did not fail our now rather high expectations. The pot roast, chicken fried steak, and harvest salad all are worth having again.

Mighty Fine

2008-04-29T18:34:00.000-07:00

The wife and I just ate at Mighty Fine Burgers and Shakes, a new burger joint in Austin that is similar to restaurants of the “In and Out" burger chain.

The first decision that you must make, upon being asked for your order, is what size patty you desire, half pound or quarter pound? Next, how do you want your burger dressed? The "Yellow" burger is dressed with mustard, the "Red" with ketchup and the "White" with mayonnaise, and of course any combination of the three is possible. Now, do you want cheese, bacon or jalapeños, or all three? Your not done yet. You have a choice of the usual trimmings - onion, pickle, tomato and lettuce.

The lettuce is not whole leaf (as at In and Out) but shredded, which I believe to be a mistake, but more on that later.

Bottled soda, fountain drinks and handmade shakes are also offered.

I stepped up to the counter and ordered the half pound burger dressed in white, with all the trimmings, fries and lemonade. My wife ordered the quarter pound burger dressed with all colors and trimmings and a vanilla shake. Each order was written on a small white paper bag, along with our names. I was handed my lemonade before I left the counter.

We found two seats in the very busy (it was lunch time) large dining room at one of the many long community tables all with folding metal chairs. My wife’s name was called quickly and she was handed her shake. In about five minutes we were handed our orders in the white bags with our names still on the outside.

The sandwich was tightly wrapped, something that is important to a quality burger because it helps retain heat. The bun of my burger was very ordinary and instead of adding flavor and texture to the overall product, it contributed little.

The patty, large as expected, had little flavor as a result of the low fat content of the beef and a general lack of seasoning. The low fat content also resulted in a crumbly texture in the mouth, and a lack of chewiness; problems shared with the patties served at Fuddruckers and In and Out. The lack of seasoning was no doubt deliberate since there was seasoning salt on the table for the diner to apply as may be desired and a liberal dose of seasoning made much improvement. Next time I will know to season before taking a bite.

The tomato, pickle and onion did their job adding flavor, texture and bite while the shredded lettuce added nothing. A single whole leaf of iceberg lettuce would have added the contrast of cold to the patty’s heat and crunch to the softness of the bun.

The shake was rich and creamy, had a wonderful vanilla flavor and was absolutely spectacular.

The burgers served at Mighty Fine are certainly as good as those served at In and Out.

2008-04-21T07:21:00.000-07:00

My wife and I just returned from spending two weeks in south central Louisiana. The 22 parishes of south central Louisiana make up Acadiana and are home to those folks calling themselves Cajun. Speaking French and English, and living in an area of swamp, prairie, and bayou Cajun’s have developed a culture unique in the United States, if not the world.

The Atchafalaya basin, with its river, swamp and bayou is the most distinguishing feature of Acadiana, and we took a boat ride on its river, a very short walk on a path into its swamp seeing contented alligators sunning themselves on fallen trees, and being bitten by unseen silent mosquitoes.

We visited Avery Island, home of Tabasco and its beautiful bird sanctuary with hundreds of gorgeously bright white great egrets and pink spoonbills. We climbed on the ladders and decks of a once proud oil platform, now mostly rusted and used for training. We toured the old capitol building in Baton Rouge, where former governor Huey Long once held sway, and now used for introducing school children into the world of Louisiana politics, and the new capitol building (the tallest in the country) built by Long and ironically where he was murdered.

Of the several very nice museums we visited the New Louisiana Museum in Baton Rouge was the most interesting and well worth a return trip.

Of the grand antebellum houses we saw Shadows-on-the-Teche was the most memorable. A property of the National Trust for Historic Preservation and furnished with mostly period pieces it provided a glimpse into what life for the wealthy was like prior to the War Between the States.

We enjoyed some of the best food we have had the privilege of eating including perfectly seasoned boiled crawfish, rich creamy crab chowder, red beans and rice, thick gumbo with hunks of spicy sausage, smoky jambalaya, boudin balls and of course the ubiquitous beignet.

We went to Fred’s Lounge in Mamou, at 9:30 in the morning to drink a beer (a first for me at that hour) and hear Cajun music played with abandon, and broadcast on a local AM radio station.

We went to the Savoy Music Center Eunice to listen to Cajun music at a jam session and to meet Marc Savoy. Marc is not only crafts beautiful Cajun accordions; he is a musician of the instrument playing in his family band, and a keeper of Cajun heritage. Marc took the time to not only answer my many questions but to speak with me regarding his music and passion for Cajun culture.

We went to the Liberty Theater, in Eunice where I was fortunate to meet and speak with song writer, singer and guitar player, and national treasure DL Menard. Wow, did we pick the right night to be at the Liberty. It was a celebration of Menard’s 76th birthday and the entire audience was treated to an evening of great music, delicious jambalaya and birthday cake. Since the performance, broadcast on radio, was mostly in French it was fortunate that the lady sitting next to me generously translated. Sort of like the Prairie Home Companion, the show was warm folksy and very entertaining.

Not all of the restaurants we ate at were good, in fact at least one was terrible and I certainly do not recommend the Harbor Seafood Restaurant in Morgan City to anyone.

In my opinion DI’s Restaurant just southwest of Eunice was the best, but Shuck’s in Abbeville was very good as was Mulate's in Breaux Bridge with a ceiling of business cards, and Don’s Seafood in Lafayette. Every restaurant we had dinner at had live Cajun music and I defy anyone not to want to get up and dance, which the wife and I did. Of course it helped that we had about 45 minutes of lessons and that the Cajun waltz and two-step are incredibly easy to get the hang of. Don’t misunderstand, I not saying that we danced like Cajuns, but boy did we have fun.

Surprisingly, the best gumbo was served at Frenchman’s Wilderness Campground. It was thick, rich and prepared by a family member of the staff at the campground. Also, the best red beans and rice was served to us at the Rural Life Museum in Baton Rouge.

After nearly two weeks of fish; fried, boiled, broiled and baked, the ribeye steak I ate at Don’s Seafood in Lafayette was tasty indeed.

If you are wondering how you can participate in a similar experience just get yourself an Airstream trailer and join Wally Byam Caravan Club International.

The Hullabaloo

2008-03-13T08:05:00.000-07:00

If you want to enjoy one of the best Italian sausage sandwiches on either side of the Passaic River* go to the Hullabaloo Diner in Wellborn, Texas (about four miles east of College Station). Of course the Hullabaloo’s menu has lots of choices but speaking from experience if you choose the Italian sausage sandwich you will not be disappointed.

The folks at the Hullabaloo import their Italian sausage from Chicago and well seasoned with spices such as fennel, oregano, garlic, crushed anise seeds, red pepper flakes and sugar it is terrific.

The sausage in my sandwich is grilled to perfection, sliced lengthwise and nestled on a toasted roll, covered with slices of melted provolone cheese, grilled caramelized onion and roasted green bell pepper. I had to force myself to take a moment to enjoy the mouth-watering aroma before taking a bite.

The crunch of the toasted roll, together with the sweetness of the sausage with its collection of Italian spices, followed by the heat of crushed red pepper is delightfully delicious.

So flavorful is the combination of the sausage, cheese, onions and bell pepper that no mustard or other condiments are required; although, a small cup of marinara sauce is thoughtfully provided for dipping.

Go to http://www.hullabaloodiner.com to check out the complete menu. You can also watch the video of Guy Fieri's visit to the Hullabaloo.

* The Passaic River is located in lovely New Jersey and has the second largest water fall, by volume, in the United States. Didn't know that did you?

Texas Roadhouse

2008-03-04T06:52:00.000-08:00

Last Saturday the wife, I and good friends went to a Texas Roadhouse restaurant on I-35 in Pflugerville, just north of Austin. It was just after 7:00 PM when we arrived, the place was packed, and our wait was about 40 minutes. We amused ourselves by talking and eating the peanuts we took from a huge barrel conveniently located by the front door.

Immediately upon being seated we were served a basket of freshly baked dinner rolls accompanied with whipped sweetened butter seasoned with cinnamon. Yummy.

Since the wife and I had just got back from a trip to Harlingen, Texas where we stayed in the Airstream, and I enjoyed way too many margaritas, tonight I drank lemonade. We ordered two of the country fried sirloin dinners, a pulled pork dinner, and a fried catfish dinner. Each dinner came with two sides, and ours included mashed potatoes, green beans, a side salad, and baked sweet potatoes.

Clearly the country fried sirloin is the Roadhouse’s take on a Texas favorite, chicken fried steak, and although nicely cooked, mine was over seasoned. It was also too thin making it more like a wiener schnitzel than chicken fried steak.

My wife’s pulled pork was cooked just right, tender, but not overly so, and the BBQ sauce was tangy without being too sweet. A baked potato that mistakenly showed up was cheerfully replaced with a sweet potato. The well breaded catfish filets were happily enjoyed. With the exception of a rather meager looking side salad all of the sides were very good. The mashed potatoes were nicely seasoned; the sweet potatoes baked perfectly, and the green beans cooked with bits of bacon.

The orders as served were attractive, and large; we all left with portion of our meal in a Styrofoam takeout box.

This was not our first time eating at a Texas Roadhouse. On a previous visit we enjoyed a “Cactus Blossom”. This attractive appetizer is a whole, lightly battered, deep fried onion sliced to resemble a flower, and very tasty indeed. Unfortunately, the New York strip steak that I ordered medium rare on that visit was on the tough side and over cooked.

On both occasions the service was fast, once seated, and very pleasant.

Just the Facts

2008-02-19T19:10:00.000-08:00

A few facts about bagels that you may or may not know:

A bagel should never have a soft cakey texture.

A bagel is born chewy.

A bagel with a thin crusty top is not stale – it was born that way.

If you can’t eat the bagel on the day it was born then freeze it.

Bring your fresh bagels home in a paper bag, and only put them in a plastic bag immediately before you put them into the freezer, assuming you want to save some for later.

A bagel frozen on the day it was born will be born again on thawing day.

A classic bagel contains flour, water and yeast.

A classic bagel does not contain egg, onions, sesame seed, cinnamon, poppy seed, chocolate chip, raisin, cranberries, garlic, rosemary, jalapeño, or blueberry.

A bagel does not have to be toasted to be enjoyed.

Vintage Rally and Pie

2008-02-12T14:29:00.000-08:00

The north Houston KOA in Montgomery, Texas was this year’s location for the Texas State Vintage Airstream Rally. Hosted by the Texas Highland Lakes Unit of WBCCI, turnout for the event was terrific with 83 Airstreams in attendance including about 26 vintage trailers. I was there in my not so vintage Airstream for the five day event, and had a great time.

Fortunately, the rally’s schedule allowed time to explore, and I was delighted to discover the Pie in the Sky Company. Pie in the Sky is located on Loop 360, just south of SR 105, in Montgomery, Texas, and serves both breakfast and lunch. When I got there it was too early for lunch, and since I had just enjoyed a good breakfast in our Airstream, there was only one alternative; I had to buy a whole coconut crème pie.

No I didn’t eat it all at once, and I even shared it with my wife and friends – OK, not friends as in plural, but I did give one slice to a neighbor.

Pie in the Sky makes and distributes pies, and as reflected by the ingredient list for their coconut crème pie, (incorrect spelling and all): Cocnut, eggs, milk, Vanilla, Sugar, Vegetable Shorening, (Partially Hydrogenated Soybean Oil, Partially Hydrogenated Cottonseed Oil, Monoglycerides, Soybean Lecithin, Artificial Butter Flavor), Potassium Sorbate, Partially Hydrogenated Palm Kernel Oil, Partially Hydrogenated Soybean Oil Sodium Caseinate, Soy Protein Concentrate, Polysorbate 60, Carbohydrate gum, Soy Lecithin, Xanthan, Gum, their pies are in no way “homemade”.

For the most part the chemicals listed, with the exception of the partially hydrogenated fats, function as preservatives or emulsifiers intended to extend shelf life, are commonly used in the food industry, and have been qualified safe for us to eat by our USDA. Trans-fats, as you are no doubt aware, should be eliminated from our diet (along with high fructose corn syrup).

In my experience most restaurants that take the time to make their own pies do not use preservatives. Apparently, they don’t have to since the things disappear so quickly. Although, every now and then, when I am served a slice of crème pie that’s custard has just started to separate, I don’t get uptight because the proof that the dessert is mostly preservative free is in plain sight.

However, restaurants that take the time to make their own “preservative free” crème pies, and then cover them with an artificial whipped topping in lieu of whipped cream are oxymoronic. I mean how dumb is that, who do they think they are fooling?

Pie in the Sky Company obviously knows how to make a good crème pie, so I wonder why they can’t make one pie, preservative free, to be served in their restaurant, and another necessarily loaded with chemicals, to be shipped wherever. Until they do I won’t be returning, and that’s sad because their hamburgers look darn good, and that pie was indeed delicious.

The American Club Sandwich

2008-02-01T11:20:00.000-08:00

It used to be that the American club sandwich was made with fresh roasted turkey not that vague resemblance to the real thing; slices from a processed turkey roll. I mean who in their right mind thought that a few slices of a turkey roll, probably roasted in some far off commissary, and tasting of salt and who knows what else, could ever take the place of the real thing.

I don’t know why, even after many disappointment, when I spot a club sandwich on the menu, my mouth begins to water. Always the optimist, and believing that this time the result will be the real thing, I ask the server, “Will the turkey in my club sandwich be fresh roasted?” The answer is usually yes, but sadly, the unhappy result is usually no.

Next time, figuring I must have asked the wrong question, and the sliced stuff that was in my sandwich was somehow my fault, I rephrase the question. “Will the turkey in my sandwich be from a whole turkey, roasted by the restaurant, or will my sandwich include slices from a turkey roll?” When the reply is, “We only use fresh roasted turkey”, with no reference to whole turkey, I know that the server either doesn’t understand the distinction between slices from a roll and meat from a whole turkey, or the answer is simply intended to obfuscate.

OK, I know what you are thinking, give up, it isn’t worth it. My answer is, it is worth it, because every now and then I am rewarded with the real thing, a magnificent club sandwich.

The classic American club sandwich is constructed of thick pieces of breast meat carved from freshly roasted whole turkey, with crisp bacon, iceberg lettuce, slices of vine ripened tomatoes, layered between three slices of toasted white bread spread with real mayonnaise, and served sliced on the diagonal into quarters held together with a carefully placed toothpicks. It is one of the best sandwiches in the world.

By the way, did you know if you order a club sandwich in the UK, it will include chicken, not turkey?

Which came first the chicken or the turkey?

Breakfast of Memories

2008-01-25T14:27:00.000-08:00

When I was a kid breakfast eaten outside in the California sunshine was something that we often did as a family. About 11:00 AM, I would help my sister set the table shaded in part by the large avocado tree with yellow green foliage, and lumps of green fruit hanging from its branches. Fresh squeezed orange juice, scrambled eggs, warm crunchy/soft French rolls, strips of crisp bacon, cold milk, and maybe cinnamon rolls, made by my mother, to finish the meal. I loved breakfast then and I love it now.

Once a month or so in the early 1960’s, my brother, me and two friends would drive to Ojai from Los Angeles to shoot at targets. I remember that one of our friends always dressed for the occasion in a khaki shirt, shorts and a hat with the brim folded up on one side, looking like Hemingway might have while on safari in Africa. Stopping in Ventura for breakfast was part of our ritual, and two eggs, three or four link sausage, hash brown potatoes, and pancakes, smeared with butter and covered with syrup was the usual breakfast. Cholesterol, what was that? Calories, no one cared?

For a few weeks in 1967, I worked in Cleveland, Ohio. I was still living in Seattle, and was on temporary assignment to the company’s home office in Cleveland, Ohio. Along with a few other guys on similar duty I stayed at the old Hotel Alcazar. It must have been some kind of place in its heyday, but now eating there wasn’t an option. Each morning we drove to a nearby restaurant, one of few open in the morning for breakfast. We ate there so many times that the waitress got used to seeing the group, and she would chide anyone that failed to finish their meal. Breakfast was juice, a couple of eggs, maybe ham or bacon, toast and coffee. Interestingly, hash browns, so common in the west were not available.

A few years later, while working in Atlanta, Georgia, I often drove to our construction projects in South Carolina and Georgia with the construction manager. We always enjoyed stopping for a breakfast of eggs, a slice of country ham or a couple of sausage patties, the ubiquitous grits and fresh made biscuits. While grits never became a favorite, the ham and biscuits were usually outstanding. Sometimes we could get home fries, but never hash browns.

In 1973, for a hospital project in Macon, Georgia, I would drive from Atlanta to meet with the hospital’s administrator. The meetings were scheduled for early morning, and I always made it a point to show up in time, because if late I would miss out on the fantastic sausage or ham biscuits, hot from the hospital’s own kitchen, and arguably the best in town.

In the 1980’s I had the good fortune to stay at many German hotels, and nearly all served an outstanding “continental” breakfast of soft or hard boiled eggs, sliced ham and other meats, yogurt, muesli, assorted fresh fruit, juice, Jacob’s coffee, and warm crusty rolls, with butter and jam; delicious indeed.

My favorite breakfasts, not in any particular order, include:

Buttermilk pancakes, crisp bacon, butter and real maple syrup.

Fresh made roast beef hash with an egg fried over easy on top.

Two fried eggs over easy, crisp bacon, well toasted rye bread, butter and jam.

Most any German (sometimes called a continental) breakfast.

A sliced bagel, toasted on the cut side, spread with cream cheese and apricot preserves.

Breakfast things I dislike most:

Limp, warm bread that some restaurant call toast

Undercooked bacon

Weak coffee

Margarine

A few of the places that I recommend for breakfast:

Lange’s Café, Pipestone, MN. The best pancakes that I have ever eaten, hands down, end of story. Lange’s is in the southwest corner on Minnesota, and if you are within even a couple of hundred miles drive into Pipestone, and stop at Lange’s, you will not be disappointed.

Blue Colony Diner, Newtown, CT. A great diner breakfast served almost faster the time it takes to order.

Harley Davidson Dealer, Bedford Heights, OH. (Yup, they have a diner inside the dealership.) A very good breakfast served with the potato, potato, potato sound of Harleys being tuned, what could be better.

Monument Café, Georgetown, TX. Located on Austin Ave., south of the square, the Monument Café serves a consistently good breakfast. They bring hot fresh baked biscuits to the table almost as soon as you sit down. I usually order pancakes, but their migas (scrambled eggs with tortilla chips, cheese and tomatoes) are sometimes too good to pass up.

Newman’s Bakery, Bellville, TX. Eat a good breakfast in a real honest to goodness bakery, now that’s a treat. After the eggs, just step to a glass case, pick out your favorite freshly baked pastry to enjoy with that third cup of coffee.

The Virginia Kitchen, Herndon, VA. A small family owned restaurant that serves some of the best biscuits I remember eating.

The Original Pancake House, on Lemmin, Dallas, TX. Not only good pancakes, served with real maple syrup, but just maybe the tastiest sausage patties on the planet.

The Bread Winner Café on McKinney, Dallas, TX. Weekend Brunch at the Bread Winner Café is really special. I love their beef brisket hash, with an egg fried over-easy on top. The food made up for the annoying wait.

Five Guys Famous Burgers and Fries: Another Best

2008-01-18T10:06:00.000-08:00

When I was visiting my sister in northern Virginia she said she knew of a good burger place, and took me to Five Guys Famous Burgers and Fries (FGBF) in nearby Reston. Although, I know that sis has a pretty good sense of the good and the bad when it comes to road food, and expected that a pretty good burger was in my immediate future, I was still more than a little surprised at how good a burger I actually had at FGFB's.

I liked everything about Five Guys from the “free” bucket of peanuts to the pseudo White Castle like atmosphere of the restaurant, and while not as challenging as ordering say a, triple grande sugar free vanilla latte at Starbuck's, ordering a burger at FGFB’s is still a little tricky, especially for a newbie.

The standard cheese burger at Five Guys is a two patty affair made using never frozen beef and two slices of American cheese, dressed as you like it from a list of thousands of toppings – OK, not thousands but certainly many. I limited mine to onions, lettuce, tomato, and the condiments to mayo and a dab of yellow mustard.

My cheeseburger was cooked to perfection, and the juices dripped on its foil/paper wrapping with each bite. The fries, made from whole spuds sliced in front of you, are fried in peanut oil, and served in a cup. Malt vinegar is available to sprinkle on top of your fries, which of course I did.

A True Story: Did it Fall From the Sky?

2008-01-17T18:04:00.000-08:00

Platoon 170, of which I am a member, is now at Camp Matthews, located a few miles north of Marine Corps Recruit Depot (MCRD) San Diego, California, for weapons training. I am seventeen years old, and with the exception of the last five weeks of my life I have freely indulged in candy and soda pop; things the Corps refers to as pogey bait, and does not allow.

One week out of the four each platoon spends at Camp Matthews is either on mess duty, working in the “butts” of the target ranges, or picking up trash. When my platoon is selected to pick up trash we each get a burlap bag, a pole with a nail on the end, and ordered to clean up the camp’s grassy perimeter. I am assigned a portion between the camp’s fence and the adjoining four lane divided highway.

We get before day break, have a hot breakfast, get our gear and start working. Although it’s August the mornings are cool, and the tall grass stays wet and cold until close to noon. It quickly becomes a routine, and with the exception of a car speeding by from time to time I am alone in the quiet of the morning.

My routine is broken when I spot something vaguely familiar sticking out of the grass. Lowering my pole I step closer, and look directly down. Mostly hidden, only the corner is in view, but I damn well know what it is. I bend over, pick up the damp cardboard container, and it quickly disappears into my burlap bag, and that evening a few good men enjoy some forbidden fruit.

For years I have wondered how it got there; I mean, how do you accidentally lose an entire six-pack of cola? Did some thoughtful, kindhearted soul throw it out of a fast moving car, or did it fall from the sky?

………I like to believe the latter.

(In case your wondering, that's me five from the right, second row down from the top.)

Diners: Like Snow to a Snow Man

2008-01-10T17:13:00.000-08:00

Diners serve the food we long for, the food we ate while growing up, that our mothers used to make, and what is sometimes referred to as road or comfort food. When I lived in New England, being an unabashed road food junkie, it was sort of like being in heaven, because New England, and in particular Rhode Island is after all the motherland of the American diner, and they were everywhere.

To put it into a metaphor a diner is to a road food junkie what the Internet is to an information junkie. Don’t like that, how about a diner is to a road food junkie what snow is to a snow man? Anyway, you get the idea.

Diners are also part of our bulwark against the flattening (to borrow a word from Thomas L. Friedman) of America, because they still reflect not only the heritage of their owners, and the mobility of our population, but the uniqueness of the local experience. For example, on the menu alongside the usual suspects like meatloaf (arguably the most common of all our road foods) you will find gizzards if you’re in Joe’s Gizzard City in Potterville, Michigan, “calf fries” if you’re in Clinton’s Café in Vinita, Oklahoma, or falafel if your at the Falafel Drive-in in San Jose, California. In comparison, your "local"mall has the same stores, selling the same things, as if you walked into a mall a thousand miles away.

Diners have a few other important things in common: The food they serve is nearly always prepared from fresh ingredients, often from recipes handed down from an earlier generation, and maybe most importantly they do not have absentee ownership in that they are usually operated on a day to day basis by the same people who own them. They are no-nonsense places to eat, and their focus is on serving you good food cooked on location, fast. That is not to say they are fast food restaurants because they most certainly are not.

By the way, diners are primarily defined by the food they serve, not by their architecture. Some look like a lonely circus wagon, or a streamlined rail car, left behind when the train left town, and others like a drive-in restaurant. Its indeed fortunate that their appearance is not important because some are just plain ugly.

On a drive with my wife and daughter from Boston to Philadelphia we stopped for breakfast at the Blue Colony Diner on I-84 in Newtown, Connecticut. It was about 9:30 AM, and the place was busy, but not full. Almost before we sat down our waitress showed up to drop off the menus, and take our drink order. She returned with our coffee and we ordered; mine was a short stack of pancakes with a side of bacon. We had taken no more than a few sips of our coffee, when the waitress was back at our table with our food. Now, as you would imagine I have eaten in more than a few diners, and have experienced fast service many times before, but I have never been served anywhere, fast food place or otherwise, as quickly as on that morning in the Blue Colony Diner.

When a copy of Richard J.S. Gutman’s book, American Diner, a great source of information for all things diner including the location of every vintage diner in New England was given to me, I was off on a quest; I would eat at every vintage diner in New England. Now living in Texas I will probably never finish that journey, but I sure enjoyed some good food, and met some great people while traveling that particular road.

The Food Network’s wonderful TV show Diners, Drive-ins and Dives, hosted by the very entertaining and enthusiastic Guy Fieri, does a wonderful job of presenting some of the best road food places in America. From the their web site I printed a list of the places visited by Guy on the show to use as a reference as I travel around the country in my Airstream.

Wilson’s Diner in Waltham, Massachusetts is a wonderful vintage diner, and when I was there for lunch the following exchange took place:

The cashier, standing behind the register, said, “Food alright?”
Customer, in the process of taking a few bills out of his wallet, replied, “Always is.”

……and that says it all.

A Tiny Burger does not a Slider Make

2008-01-07T17:44:00.000-08:00

Friday’s has added “sliders” to their menu, and I assume that their intent is to imitate the real thing as served by White Castle or Krystal Burger, but no onion ring here because they have woefully missed their goal.

Several other national restaurant chains have added small hamburgers to their menu, but with the exception of the tasty tiny burgers I have eaten at two different Ruby Tuesday’s, they were just plain awful. The phony sliders, or whatever they were called, were over cooked, over seasoned, covered with onions more steamed than caramelized, and served on cold buns.

I know that there are at least a few non-chain burger joints that make a decent "slider", the Chicago Hamburger Company (CHC) in Phoenix comes to mind. Their "sliders' are good, and if you are in Phoenix, and need a "slider" fix the CHC is the place to go.

The “true” slider includes a small perforated patty, caramelized onions, steamed bun, and yellow mustard. The perforations in the patty make for quicker cooking, and facilitate onion flavor infusing into the patty. The small cardboard boxes that sliders are traditionally served in help keep the product warm, and also function much like the paper wraps used in other quality burger joints by helping the bouquet of beef/onion to permeate the bun.

White Castle and Krystal Burger are the places of choice for real sliders. Two or three sliders, a cup of chili with diced onions, and a cold soda; now that’s good eating.

I’ll Take the Usual

2008-01-04T10:08:00.000-08:00

The best little burger chain in the entire universe is In-N-Out Burger. Their patties are made from never frozen ground beef. They use good quality lettuce, tomatoes, and onions. The buns are nothing special, but they do taste fresh. Their fries are made from fresh whole potatoes, sliced on location. Sadly, they only have restaurants in a few western States.

In spite of everything I appreciate about the In-N-Out Burger company I would much rather find a locally owned place that makes a good burger, and go there time after time, to the point that when I enter they recognize me, know my name, and I can say, “I’ll take the Usual”.

In Georgetown, Texas, with BB’s closed, my hamburger place of choice is Monument Café on Austin Avenue. I am not yet to the point where I can say, I’ll take the usual, but nothings perfect.

What's for Lunch?

2008-01-01T19:43:00.000-08:00

For one entire summer my lunch included a BLT sandwich. It was the summer before my senior year at Cal Poly, in San Luis Obispo, California; I was taking three courses, and every day my lunch consisted of a bowl of Campbell’s tomato soup, and a BLT sandwich with strips of crisp bacon, fresh lettuce leaves, slices of ripe tomato, layered between two slices of mayonnaise covered toast.

When the local Safeway ran a special on TV dinners I filled a basket with an assortment, and then got a rain check for more. The dinners were $.25, and on my budget they were a lifesaver. For nearly three months I ate a BLT for lunch and a TV dinner in its aluminum tray at night.

To this day I still love BLT’s, but I can’t stand TV dinners. Go figure.

National Dish of the Lone Star State

2007-12-26T09:04:00.001-08:00

The first time I remember eating chicken fried steak was in Houston, in the early 70’s. Covering over half the dinner plate it looked like a flattened piece of fried chicken. I didn’t know exactly what I was eating, but it was very good.

Since then I have enjoyed chicken fried steak in more than a few Texas restaurants. Tenderized beef, dredged in flour that has been seasoned with salt and pepper and maybe something else, then pan fried in lard in a heavy skillet, not deep fried. Served with a side of green beans, mashed potatoes covered with cream gravy and a small cup of cream gravy on the side just in case you need more.

Goodson’s Café in Tomball was our go to place for chicken fried steak. In the 1970’s smoking was still permitted, and there was always a thin layer of smoke hanging over Goodson’s small dining room from cigarettes and the chicken fried steaks frying in cast iron skillets. Also, it wasn’t unusual for a waitress to have an inch of cigarette ash cantilevered over the tray of plates she was carrying to your table.

Now days for outstanding chicken fried steak I go to the original Hoover’s Cooking restaurant on Manor Road in Austin. In fact, in my opinion, Hoover’s is the all around winner when it comes to Texas style southern cooking. Also, I have not yet found a better slice of coconut cream pie in Texas than that served at Hoover’s.

Frozen Custard Rules

2007-12-24T10:57:00.000-08:00

Milwaukee is the center of the frozen custard world, who knew, and Kopps Frozen Custard is among the best. There are even custard stands around the country selling “Milwaukee” custard, and if you ever have a chance to try one go for it, because you will not be disappointed, in fact frozen custard is made with more butterfat, and eggs than most hard ice creams.

In Texas we have Shake’s Frozen Custard, and their Big Bopper sundae, with hot caramel and hot fudge sauce poured over vanilla custard, topped with pecans, is not to be missed.

Try a frozen custard, and you will never go back to Dairy Queen. By the way the soft serve sold at IKEA is yellow because it has less air than say a DQ. No matter, I don’t like the stuff.

A Shake's Big Bopper Sundae.

Pizza: "Have You Had a Piece Lately"

2007-12-22T09:17:00.000-08:00

To me pizza is an American comfort food, and as with all comfort foods if it doesn’t taste like what you grew up with it just isn’t any good. Maybe an exaggeration, but it’s not far off the mark.

On the west side of Los Angeles, where I grew up, a popular place for pizza was named Piece of Pizza, and their slogan was “Have You Had A Piece Lately”. A small local restaurant chain, it had inside seating, red and white checkerboard plastic table cloths; all in all not too impressive. None the less, I remember that in the 1950’s and 60’s they made a good hand thrown pizza pie with a chewy crust, covered with Italian sausage, and mozzarella cheese. Sadly, when I returned a few years ago the pizza was just plain terrible. Too much success, loss of focus, I don’t know, but it’s rather sad.

Some may argue, but I think the best pizza pie in the Austin area is served at Frank & Angie’s, although the Brooklyn Pie Company in Georgetown makes a darn good pie. Frank & Angie’s is small, cozy with inside seating, and fast service. They serve a quality pizza pie with a rather thick tasty crust, loaded with most any combination of toppings you might want. There spaghetti, and meatballs, another American comfort food, is likewise very good.

Where is the best pizza in the country? That’s a question that may never be answered, but a guy named Ed Levine, who is from New York City, says in his book, Pizza, A Slice of Heaven, that the best is in Phoenix, Arizona at Chris Bianco’s Pizzeria Bianco, and that from a guy from NYC; it must be true. Levine’s book is good, and if you’re into pizza it will become a valuable resource.

Other restaurants serving good pizzas, and that I recommend include Bertucci's Italian Restaurant in Framingham, Massachusetts, Mac Kenzie River Pizza Company in Billings, Montana, and Nello’s Pizza in Scottsdale, Arizona. Interestingly, each of these is part of a small chain, local to their area, and in the case of Bertucci’s, and Nello’s, I was disappointed when I ate at a location other than the one listed.

Chicago style deep dish pizza is OK, but certainly not my favorite. What can I say; it’s not what I grew up with, and as somebody said, “Deep dish, that’s a casserole, not a pizza”.

When we were living in The Netherlands, our 12 year old son told my wife and I about a pizza place he had found, and insisted we go there that evening. When we went there he said he knew the best pie to order, so he ordered, and we ate the Hawaiian. The crazy thing was covered with ham, pineapple, and pizza sauce, and I was shaken by the thought that by taking our son to a foreign country, he would never know what made a proper pizza. Five years later, when we returned to the USA, nearly every pizza place was making a Hawaiian pizza, and much later our son introduced us to Frank & Angie’s.

The Hawaiian Pizza Pie

Bavarian Beer: Ah

2007-12-21T06:31:00.001-08:00

In 1981/1982, I worked on a manufacturing plant for an American company in Pleinfeld, West Germany, and sometimes traveled there on business. In the fall of 1982, the president of my parent company called from Cleveland, Ohio to say that he wanted to visit the recently completed facility.

So in early November I flew to Munich from Amsterdam to meet him, planning to drive together with him to the plant, and have dinner with the plant manager, and another staff member. The moment he got into the car at the airport, the chief started to complain; the car, a 500 series BMW was too small, it was too cold, where was everyone?

Although, a light snow was falling the divided highway north from Munich was clear. It continued snowing the entire trip, and there was snow on the two lane road to Pleinfeld. We seemed to be the only car on the road, and it was quiet except for the soft thumping of the widow wipers, and the crunch of Bimmer's tires on the snow.

Off season the small hotel I had booked, with help from our German customer, looked closed, and its front door was locked. Answering my knock the proprietor opened the door, and we entered a cold foyer. Signing the register I glanced into the restaurant and it was likewise cold, and also dark. I wasn’t the only one who noticed, and the complaining continued.

As we walked to our rooms the hallway lights went on and off automatically. I put my bag in my room, and went to the restaurant. The owner had turned on the lights, and as I sat down the boss arrived. We each ordered a beer, nothing special just something they had on tap, and while we waited for our beer, the boss made use of the time to remind me that the hallway was dark when he left his room, and his room was near freezing.

Fortunately the beer arrived, served in tall beer glasses, and I took a long drink. Cool not cold, slightly bitter and effervescent, the flavor of hops unmistakable.

We sat quietly, and as we each enjoyed two glasses of wonderful Bavarian beer the boss started to smile. The proprietor started to do things in a now lighted kitchen, and our guests arrived. We talked through several more glasses of beer until our food arrived. Another glass of beer with our dinner, whatever it was, I can’t remember, but I do remember that it was good, very good. All, in all it was a really nice evening; great beer, good food, interesting people, and a smiling, pleasant boss; it had to be the beer.

I discovered later that the hotel was indeed closed, including the kitchen, and had been opened just for our visit.

During ski season I flew to this project via Nuremberg, not Munich, and drove south to Pleinfeld. The aircraft was nearly full of Dutch skiers in brightly colored winter sweaters, laughing, and looking forward to days on the Bavarian slopes. On the return flight to Amsterdam the plane’s seats were now arranged to hold litters, each with an injured skier, still in bright sweaters, now trying to look nonchalant, but still smiling.

Candy or Confection

2007-12-19T06:09:00.000-08:00

On a shopping trip to Brussels I spotted a small sweet shop that said "Leonidas". It was fall, 1979, and at the time, to me reasonably good chocolate candy came in a box, bought at the drug store. Or maybe a See’s or Fannie Mays store where you selected from their showcase of assorted pieces.

After I stepped inside the Leonidas shop the sales person said to me in perfect English, “May I help you? “ I replied that I wanted to buy a piece of chocolate candy, and pointed to a small Airstream shaped chocolate, one among many, in a refrigerated case. She opened the case, picked up my selection, and with her white gloved hand, placed it a little box then handed it to me. I opened the box, and took a bite.

I bit through the chocolate shell into a center of sweet cool whipped cream, to discover a pecan nestled in the center. I knew that I was in the process of eating something very special. The combination of texture, the smooth silky shell, fresh whipped cream, and crisp pecan was unbelievably yummy. Hey, yummy does it for me.

I talked with the sales person, and she told me that I had selected a praline, a bon bon. Now I knew what a praline was, and even a bon bon, at least I knew what these words represented in the States, and what I had just savored had nothing at all in common with them. She used the word “confection” as she told me about the other pralines in the case, not “candy”, and from then on whenever I was in Brussels I nearly always stopped in to buy a few bon bons.

McDonalds: A Quality Burger

2007-12-18T13:03:00.002-08:00

For years my lunch consisted of two McDonalds’ cheese burgers, order of fries, and a large coke. When fried apple pies were added to their menu they were added to mine. I figure that I am personally responsible for eating at least a 1000 of the gazillion McDonalds has sold over the years.

McDonalds does not make the best burger. We no doubt agree on that. But, McDonalds makes a quality burger, a 100% quality burger. Are we still in agreement? No, maybe I can persuade you, just a little. Quality does not have to be expensive. It can be, but it doesn’t have to be. Every time I bite into a McDonalds’ cheese burger it is exactly as I expect, exactly. It meets my expectations every time, and that’s quality.

I mean, how many things can you say that about? Not many.

When I worked in Kuala Lumpur, Malaysia I enjoyed eating the terrific food offered in street stalls, restaurants, and hotels. However, every now and then when I needed a food fix of home I went to the nearby McDonalds. In Malaysia, a Muslim country, they were not called hamburgers, simply burgers, and except for the buns they were exact copies of what you would be served if you had ordered them in the States. The texture of the buns were slightly different, softer maybe, I’m not sure, but all in all for a reminder of home very satisfying.

These days I don’t eat many McDonalds, but I still eat a few.

Texas Bar-b-que: Its the Meat

2007-12-17T05:23:00.000-08:00

In Texas, bar-b-que always means beef brisket slow cooked over a wood fire, some sausage, and pork or beef ribs. Sauce is secondary, and bread is only provided to mop up the sauce. Usually the sauce is served on the side, in a squeeze bottle or a small paper cup, not poured directly over the meat, and at least one of the most respected bar-b-que places in Texas serve their sliced brisket on paper, without sauce.

Let me explain it this way: For a biker it’s the ride, for a Texan it’s the meat, and in Texas meat means beef brisket, not pork. You may be able to get pork ribs in Texas, but almost never sliced or pulled pork.

Since I am not a Texan (I only live here) I simply don’t have the genetic make-up to enjoy my bar-b-que without sauce. Further, I like my sauce to be tangy with the vinegar sweetness I have savored in the Carolinas. My favorite bar-b-que sandwich is pulled pork on a fresh bun, with a pile of slaw on top, and covered with Carolina tangy sauce.

I haven’t mentioned the pickles because I am trying my best to ignore them, and you will be better off if you do likewise. The pickles served with bar-b-que in Texas are worse than the bread. If you are served some don’t eat them, if you aren’t served any don’t ask. You will be happier. I have eaten bread and butter pickles, homemade by Texans, and they were terrific; sweet, tangy, and crisp, so what the heck is going on? The only thing I can think of is that nothing should detract from the flavor of the bar-b-que, but if thats not that the case then whoever started serving those limp, tasteless slices of dull green is still laughing.

I have already said what the bread is for, but I still don’t understand. It’s white “wonderbread” for goodness sake. What’s that all about? Why couldn’t it be a nice baguette with a soft center and crispy crust? Now, mop up the gravy with that, and you would have something.

My most favorite bar-b-que place in all of Texas is the Salt Lick, located in Driftwood south of Austin. Their family style serving of “heaping helpings of beef, sausage, and pork ribs, served with potato salad, cole slaw, beans, bread, pickles, and onions” is not to be missed. I took the stuff between the quotes right from their menu. If you go there don't forget to try their peach cobbler with a scoop of vanilla ice cream. The photo, by the way is absolutely authentic Salt Lick.

OK, I will admit that my father was born in San Antonio, and I have a sister born in Fort Worth, so maybe I do have a tiny bit of Texan genetic material.

The Salt Lick’s web site is at: http://www.saltlickbbq.com

Hot Dogs

2007-12-16T06:16:00.001-08:00

The best hot dog must have an all beef wiener, and a natural casing; the beef for flavor, the natural casing for snap when you take a bite. Not much else is important. OK, a few things more; a fresh bun, lots of mustard (yellow, never the brown stuff) and diced onions, but nothing else, I promise. OK, OK, maybe a kosher beef wiener for even more flavor, but no more, I swear.

The reality is there are hundreds of places in the States that serve the best hot dog, just ask their customers, and that’s my point; it’s kind of what your use to.

James Coney Island in Houston, Gene and Jude’s in River Grove outside of Chicago, the Varsity in Atlanta are only a few places loyal fans swear are the very best. (Interesting, because James’ are served with chili and the Varsity does not claim to serve an all beef wiener.)

Some think that a James Coney Island is better than a Varsity. Some believe the hot dogs served at the Superdawg, in Chicago are hands down better than those at Gene & Jude's in River Grove. If for no other reason than a Gene & Jude's are not covered with the traditional Chicago salad that includes a jalapeño. Personally I like the "salad" dog. Its not what I grew up, but what the hey, even an old dog can learn new tricks. Sorry, I had to say that.

A Traditional Style Chicago Dog

If you have ever worked or lived in Rhode Island your hot dog is called a Hot Wiener, and because they are small side, one is never enough. A steamed wiener, nestled in a freshly steamed bun, covered with slow cooked chili (no beans, ever) with a hint of all spice, finished with chopped onions, yellow mustard, and a sprinkling of celery salt, that's a dog. Rhode Islander's think there the best, and we (me and my coworkers at Marshall Construction in Rumford, RI) sure ate enough of them.

I love them all. What else did you expect?

When I worked in Detroit’s New Center I walked into a hot dog place humming with lunch time business, waited in line to order, and when it was my turn, ordered a Coney Island with chili. The guy behind the counter yelled, “You want a bowl of chili?” I stammered a bit and said, “No, I want a Coney Island with chili”. The guy behind the counter, now a little redder, repeated in a heavy Greek accent, “You want a bowl of chili or not?”

Fortunately, things got sorted out, and I enjoyed a delicious hot dog in a steamed bun covered with chili, and finely chopped onions.

But I ask you; how was I supposed to know that a Coney Island meant by definition a hot dog with chili? Give me a break, I was from Seattle.

Pancakes in The Netherlands

2007-12-15T06:17:00.000-08:00

A pancake in The Netherlands is a pannekoeken, and is about the same thickness as an American pancake, but in comparison the texture is chewy, not cakey. They are tougher, and thicker than a traditional crepe, but similar in taste.

In The Netherlands there are restaurants that specialize in pannekoeken, and they will have many different varieties on their menu. They are often eaten for what we call brunch, a late morning or early afternoon meal. There are savory pannekoeken with bacon, ham or another protein mixed into the batter. There are sweet pannekoeken with bananas, apples or pineapple. Savory or sweet nearly all are served sprinkled with a light layer of powdered sugar, and usually syrup, or “stroop” is applied liberally by the lucky person about to enjoy one.

Dutch syrup, or stroop, is a molasses based syrup, substantially less sweet then our pure maple syrup and much more viscous. The thickness of the syrup helps make it stick to the pannekoeken.

Also, pannekoeken are huge, a single one can easily cover an entire over sized plate, and are delicious any time of the day.

Airstream: The Better Way

2007-12-14T18:16:00.001-08:00

What better way to be able to enjoy road food then to stay on the road for longer periods. Well, with my 28' Airstream I certainly can.

My most recent trip was to Fredericksberg, Texas about 120 miles from Georgetown.

Fredericksberg is a lovely place to visit, several restaurants serving German/American food, and at least one darn good bakery. But my favorite place is a small burger shack named Porky's located on the far West side of town. Their burgers are large, served hot, fully dressed including sliced tomatoes, several leafs of crisp iceberg lettuce, and thick slices of onion. To me a burger covered diced tomatoes, pieces of chopped onion and lettuce taste like Chinese food.

Hey, calm down, I love Chinese food, just not when I expect a burger.

Fredericksberg is also the home of the Museum of the Pacific War. It is a privately owned museum, with over 1000 exhibits, and well worth visiting. Going there gave me an opportunity to remember friends and relatives that participated in some of the horrendous battles that took place in the Pacific during WWII.

Check out their web site at: http://www.nimitz-museum.org

By the way, I tow the 3.5 ton Airstream with a 5.7L, 381 HP, 2007, Crew Max Limited, Toyota Tundra.

Trailer Trash, I Don't Think So

2007-12-14T15:23:00.000-08:00

What better way to be able to enjoy road food then to stay on the road for longer periods. Well, with my 28' Airstream I certainly can.

My most recent trip was to Fredericksberg, Texas about 120 miles from Georgetown.

Fredericksberg is a lovely place to visit, several restaurants serving German/American food, and at least one darn good bakery. But my favorite place is a small burger shack named Porky's located on the far West side of town. Their burgers are large, served hot, fully dressed including sliced tomatoes, several leafs of crisp iceberg lettuce, and thick slices of onion. To me a burger covered diced tomatoes, pieces of chopped onion and lettuce taste like Chinese food.

Hey, calm down, I love Chinese food, just not on my burger.

Fredericksberg is also the home of the Museum of the Pacific War. It is a privately owned museum, with over 1000 exhibits, and well worth visiting. Going there gave me an opportunity to remember friends and relatives that participated in some of the horrendous battles that took place in the Pacific during WWII.

Check out their web site at: http://www.nimitz-museum.org

By the way, I tow the 3.5 ton Airstream with a 5.7L, 381 HP, 2007, Crew Max Limited Toyota Tundra.

Donuts: "Rocks", The Best Glazed Donut in the Universe

2007-12-14T10:45:00.000-08:00

In The Netherlands Oliebollen, the parent of our American donut, are served mostly in the winter, from a sort of mobile bakery wagon. Bakery wagons show up at street markets, fairs and carnivals, and usually serve their hot Oliebollen dusted with granulated sugar. Delicious, they were, but American they were not..

In fact, in my five years (from 1979 to 1984) of living in The Netherlands I never saw an American style glazed donut.

Then, just six months before leaving the country glazed donuts appeared in our local Ahold grocery store. They were called Atomic Donuts, and of course I bought a boxed dozen. Unfortunately, they were stale, and nearly uneatable.

Determined to share my understanding of what makes a good donut, I went to the bakery where they were made (which wasn't easy to find), and explained the importance of freshness with respect to glazed donuts to the bakery’s owner. Although, he politely listened, he just never got it. He did, however, give me several dozen donuts from a stack of just filled boxes in the bakery. Fresh, his donuts were not bad.

In the 1980’s an expat American women (I think her husband was in the USAF) ran a small donut shop in Waterloo, Belgium, where she sold the most wonderful cake donuts. They were not just American style donuts, they were made with imported durum wheat, which is hard wheat, and they were American donuts,

Whenever I was visiting Brussels which is very close to Waterloo, which was about once a month, I stopped in the donut shop to order donuts. Starting with a dozen or so, I was soon ordering as much as 6 to 10 dozen donuts on each visit. This went on for a couple of years before I was asked for the name of the school I represented. I didn’t understand the question, but when they explained that buying so many donuts; surely I must work at a school, I had to fess up and admit that I just liked donuts. That was certainly true, but not the whole story. I always shared them with American friends near Amsterdam who had come to expect their monthly deliveries of fresh American donuts.

Arguably, the world’s best glazed donuts are from the Round Rock Bakery (formerly Lone Star Bakery) in Round Rock, Texas. Their glazed donuts called "Rocks" have an incredibly thin, sugary shell with a melt-in-your-mouth light yellow center. "Rocks" are large (about twice the size of a Krispy Kreme), and a not to be missed confection. On many days the fast moving line snakes out of the bakery's front door and around the building, the theater style ropes helping to keep everyone in an orderly line. To ensure freshness the folks at Round Rock Bakery make their "Rocks" continually through out the day.

The Round Rock bakery's website is: http://www.roundrockdonuts.com.

By the way, pasta is also made from hard wheat, and Barrilla of Parma, Italy imports much of the durum wheat they use in their pasta from Arizona?

Best Burgers in Georgetown, Texas

2007-12-13T09:47:00.000-08:00

The burgers at the Monument Café in Georgetown, Texas are always good. They use Kobe beef (probably frozen) patties served on a fresh bun. I dress mine with only mayo, and usually order a 50/50 side – half fries and half onion rings. Their onion rings are fine cut, with a light coating of batter, fried to perfection.

However, the best burgers in Georgetown are at BB’s on Williamson. BB’s is a very small place that serves mostly burgers, fries and onion rings. The patties are large, about 8 ounces, and heavily seasoned with black pepper. The buns are made locally from slightly sweetened dough. The sandwich is wrapped for serving. The combination of the sweet bun and peppered patty is terrific. Again, I limit the dressing to mayonnaise saving ketchup for the fries. Sadly BB’s recently closed, but rumor is they will reopen soon.

King of Road Food

2007-12-12T14:00:00.000-08:00

Hamburgers represent the king of road food, and the moments spent eating good burgers are to be reverently remembered.

A patty of fresh ground beef, cooked on a well seasoned griddle until the outside has color and crust. Placing the patty in a sliced bun, toasted on the same griddle, and wrapping the assembled sandwich in waxed paper, is a hamburger in its most basic and fundamental form.

Fold back the wrapping, savor the aroma, and bite through the soft bun with its thin crunch of toast, into the beef, likewise both crunch and soft.

If desired, thin slices of onion, and smears of mayonnaise on both of the bun’s toasted surfaces, may be the condiments.

All washed down with hot black coffee. Nothing else is necessary.

Eat a burger like this and you may never go back to using ketchup and mustard.