tag:blogger.com,1999:blog-97811922024-03-21T02:25:49.543-06:00Eric's World of FoodFavorite recipes, food experiences and commentary.Eric Ribackhttp://www.blogger.com/profile/11870213964744332539noreply@blogger.comBlogger66125tag:blogger.com,1999:blog-9781192.post-35885398918058258142013-03-05T19:53:00.000-07:002013-03-05T19:53:57.010-07:00Stealth Trip to MaineWhy is it that I only seem to blog after eating with Micah?<br />
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I had a quick weekend trip to Maine to visit a friend who is ailing, but first stopped off to dine with Micah and another radio refuge, Steve, at Portland's <a href="http://www.greatlostbear.com/" target="_blank">Great Lost Bea</a>r.<br />
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They may have lost the Bear, but they've found the Beer, with 72 taps going.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-sWRilI0ETeabLnw33H4-zLyMBVyTVDJDyy7DVqxDTA_WZNreEh1jD6NwfQfHfCBrVKBHXRcwLIQeV7eWnda7WqaxCQhixx8YWRA29j6yYOBR9hpZPBtyjJslAVVwLns5M7Io/s1600/crumbs.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-sWRilI0ETeabLnw33H4-zLyMBVyTVDJDyy7DVqxDTA_WZNreEh1jD6NwfQfHfCBrVKBHXRcwLIQeV7eWnda7WqaxCQhixx8YWRA29j6yYOBR9hpZPBtyjJslAVVwLns5M7Io/s200/crumbs.jpg" width="200" /></a>What you see at right are the remains of a very good, creamy cheesecake. We started with loaded nachos. I had a cheesesteak, Steve a burger and Micah a haddock rollup. It's that kind of place.<br />
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What is really impressive is the <a href="https://twitter.com/GreatLostBear" target="_blank">Bear </a>has been there longer than our server has been alive. I wrote the first radio commercials for them when they opened in 1979. The place has hardly changed. Decor pretty much the same. Menu has nearly all the items it had originally, with additions to address trends of the past three decades such as rollups and fajitas. The main addition is all of those taps.<br />
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Predictable but never boring. We went early on Friday and by the time we exited, around 7 pm there was a line out the door. <a href="https://www.facebook.com/greatlostbear" target="_blank">The Great Lost Bear</a> is my favorite restaurant success story. Kudos to Dave and Wesley for doing it right!<br />
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<br />Eric Ribackhttp://www.blogger.com/profile/11870213964744332539noreply@blogger.com0tag:blogger.com,1999:blog-9781192.post-73735907382453486872012-06-17T19:11:00.003-06:002012-10-01T20:30:46.445-06:00New Jersey Pastrami TourMy friend Micah and I like to call ourselves the <a href="http://www.mapville.com/riback/kreplach.htm">Kreplach Brothers</a>. Micah often visits his mom in northern New Jersey and when he's there I go down to avail myself of shopping and eating opportunities not found in Dutchess County. Since we've enjoyed a few pastrami sandwiches in our time, he had the idea of a comparison tour -- let's split sandwiches at four locations and decide which is best. Seemed reasonable to me!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMvCWmbne4H3op8HslqJO-ZGr3ffU2Xt8f9ehVGsAQCZycULuAcsDKGpOjk57ggymOUQZyCf1lAMgdfVc7zSOPqJ3wzluvZODOksJDJ75puB_8NO3sCvA38OitcPab1epcqOD5/s1600/nosher-rye.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMvCWmbne4H3op8HslqJO-ZGr3ffU2Xt8f9ehVGsAQCZycULuAcsDKGpOjk57ggymOUQZyCf1lAMgdfVc7zSOPqJ3wzluvZODOksJDJ75puB_8NO3sCvA38OitcPab1epcqOD5/s400/nosher-rye.jpg" width="400" /></a></div>
Stop #1 was the wonderfully-named <a href="http://www.nosherrye.com/">Nosher Rye</a> in Allendale. We had been there recently and thought the pastrami very good. We got four sandwiches to go. One for Micah's mom, two for her nice neighbors as a father's day present and one for Micah and me to split. Micah had pre-selected Dr. Brown's cream soda. One of the pickle slices on the plate is from a batch of 3/4-sours I just made and it was pretty good; nearly as sour as the sour pickle from the deli.<br />
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Stop #2 was <a href="http://www.haroldskosher.com/">Harold's Superette</a> in Paramus. Since this was strictly take-out, we ate in a nearby park. This pastrami had a very mild cure, and tasted more like slightly spiced corned beef. Which is essentially what it was. Enjoyable, but not a truly satisfying pastrami flavor.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYpXvbn847z_A7vnapZONtWj76kAAkz2_GMbla0v79rIRt6QAhSrLfOvZYVCreDAusklwn6PZYRF2aL9ecJWABna_FVsMdtdlF5xBUngTQJ1HtmynzFx1IFgBRHWwLciC_RMEl/s1600/soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYpXvbn847z_A7vnapZONtWj76kAAkz2_GMbla0v79rIRt6QAhSrLfOvZYVCreDAusklwn6PZYRF2aL9ecJWABna_FVsMdtdlF5xBUngTQJ1HtmynzFx1IFgBRHWwLciC_RMEl/s400/soup.jpg" width="400" /></a></div>
Stop #3 was the <a href="http://www.koshernosh.com/">Kosher Nosh</a> in Glen Rock. This is where we met our Waterloo. They had a soup and half sandwich special, and once Micah told me the mushroom barley soup was good I couldn't resist. As well they have a free salad bar. The pickle, tomato, health salad and potato salad were all very good. And the soup was indeed excellent. We chose Dr. Brown's black cherry here for variety's sake.<br />
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By the time we finished all that, had our third soda each, and the third half sandwich, we were done. We had planned a fourth stop at Harold's Deli in Lyndhurst, but it was not to be. Even the Kreplach Brothers have their limits! The pastrami here was almost as mild as that from Harold's Superette. Enjoyable, but not strident enough for us. So the winner as far as pastrami was concerned was clearly the Nosher Rye.<br />
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We then worked off the calories with some shopping, including the wonderful <a href="http://www.corradosmarket.com/home/home.html">Corrado's</a> and a 3-pound seeded rye from <a href="http://www.rocklandbakery.com/">Rockland Bakery</a>. At $4.75 I feel I've stolen something when I shop there.<br />
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All in all, New Jersey isn't as bad as I thought it was growing up in the Bronx.Eric Ribackhttp://www.blogger.com/profile/11870213964744332539noreply@blogger.com0tag:blogger.com,1999:blog-9781192.post-51399965628703612492011-10-17T08:15:00.003-06:002011-10-17T08:32:50.411-06:00Ben's Best is RightSome of my favorite meals have been shared with my <a href="http://www.mapville.com/riback/kreplach.htm">Kreplach Brother</a>, Micah. Ever since seeing <a href="http://www.bensbest.com/">Ben's Best Kosher Deli</a> on <a href="http://www.foodnetwork.com/diners-drive-ins-and-dives/index.html">Diners, Drive-Ins and Dives</a>, we've been wanting to go. I live in the Hudson Valley and Micah visits northern New Jersey often. So last week I picked him up and we drove to Queens.<div><br /></div><div>We tried a number of sides and appetizers. We realized that we had never eaten <a href="http://en.wikipedia.org/wiki/Kreplach">kreplach </a>together. Ben's fried kreplach were superb. Served with lots of caramelized onions. Also, they provided duck sauce for dipping, which seemed strange, but went amazingly well. Had it not been Kosher, I might have wanted sour cream instead. We also recommend the health salad, more finely shredded than others we have had, and that helped the flavors blend beautifully.</div><div><br /></div><div>The highlight, and what we really came for, was the sandwiches. He had pastrami. And while I normally favor pastrami these days, I grew up eating corned beef and wanted that comfort feeling again. We each took a taste of the other's. Both were the best we can recall. Great flavor, and just the right amount of fat. And while disappointed that the rye was seedless, it was fresh and substantial. We were quite in heaven with those sandwiches, the accompanying cole slaw, pickles and Dr. Brown's cream sodas.</div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZROvHWfEy3zJVqD3aKaivVSCqj5dd8s7th-6NNQCIX6Mu21qAgnLscWGnN-5rtfkkJXtnubU4BgzI0OVWKKNjCXpJiIePVvAE6iIMiYpgbs_EhB2jXasbXIkECIpAruMpaUqh/s1600/Ben%2527sBest.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZROvHWfEy3zJVqD3aKaivVSCqj5dd8s7th-6NNQCIX6Mu21qAgnLscWGnN-5rtfkkJXtnubU4BgzI0OVWKKNjCXpJiIePVvAE6iIMiYpgbs_EhB2jXasbXIkECIpAruMpaUqh/s400/Ben%2527sBest.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5664468150203310546" /></a></div><div style="text-align: center;"><span class="Apple-style-span" >Owner Jay Parker was kind enough to pose with us for a photo. He said the corned beef and pastrami are their own; made to their recipe, and the pastrami smoked in house. </span></div>Eric Ribackhttp://www.blogger.com/profile/11870213964744332539noreply@blogger.com0tag:blogger.com,1999:blog-9781192.post-32224936847791834942011-08-21T17:09:00.005-06:002011-08-21T17:21:59.316-06:00New York Neighborhood PizzaRecently I found myself in Corona, Queens, NY at dinnertime. I had planned to eat somewhere that turned out to be closed. I had previously noticed Corona Pizza, so decided to go there.<div>
<br /></div><div>It was a pretty dingy place, and it wasn't very busy on a Friday night at 7 p.m. Nonetheless, I ordered two slices of cheese pizza and took a Stewart's root beer from the cooler.</div>
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5wPlUTaOwtsmd8It3mNh34Nf25VzWDThVSgflNiBGyeReWKVrg7N0tamQ_xA26jasFiRqbTKtttGPXNXeaTOFtWv7dc6QfmaTuvzJ9qo0qVL0zyijRvrnkihPttbm4yCE7E08/s1600/slice.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 250px; height: 285px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5wPlUTaOwtsmd8It3mNh34Nf25VzWDThVSgflNiBGyeReWKVrg7N0tamQ_xA26jasFiRqbTKtttGPXNXeaTOFtWv7dc6QfmaTuvzJ9qo0qVL0zyijRvrnkihPttbm4yCE7E08/s320/slice.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5643453349988800466" /></a><div>The pizza was really good. Not exceptional, but solid New York "plain" pizza like I grew up with in the Bronx. I imagine you can go into any neighborhood pizza joint in the city and expect a good slice. (Better than from that chain La Famiglia, which is OK for airports, but they're all over Manhattan now...fuggedaboudit!).</div><div>
<br /></div><div>Two slices and a soda...$6.25. And across the street, the <a href="http://thelemonicekingofcorona.com/">Lemon Ice King of Corona</a>. Enjoyed an exquisitely good lemon Italian ice in the park there watching the guys play bocce. <i>That's </i>New York!</div><div>
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<br /></div>Eric Ribackhttp://www.blogger.com/profile/11870213964744332539noreply@blogger.com0tag:blogger.com,1999:blog-9781192.post-41512941806471304052010-07-10T17:04:00.001-06:002010-07-10T17:04:00.376-06:00Back to the Old NeighborhoodIn the early 70s, I lived in Manhattan's East Village, a sketchy neighborhood, but cheap to live in. There were still remnants of the immigrant communities that had settled there in the early 20th century. There were great Polish and Italian butcher shops on First Avenue, and many things Ukrainian, from an onion-domed Church, to a store with traditional clothing, records and notions, to several restaurants.<br /><br />The place I frequented was Odessa, a diner-style restaurant on Avenue A across from Tompkins Square Park. The park was so dangerous that I never stepped foot in it, even in daylight.<br /><br />I was in New York at the end of May and had a free evening, so I walked down to the East Village. I knew it had experienced gentrification, but I still wasn't prepared for the lively crowds in every restaurant and bar, and couples with strollers in that very same park.<br /><br />Walking down my old block of 6th Street, between Avenues A and B, I was amazed. The many storefronts, all empty when I lived there, were now occupied by restaurants, a bar, a Pilates studio, a veterinarian's office and a homemade ice cream store.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJXk1AHHDeNHQxBdsVHFvlQrU3a-_FcrRm7YqnGf1pIPCmIh6P1je4qvCBd1K8A8u-XzJl3V31bYql5VS4Msv8oPPr5TzLxkwSyFMHnF0CpM03AB2yaXy9R6a9XNuJPm23DEb-/s1600/odessa.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 368px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJXk1AHHDeNHQxBdsVHFvlQrU3a-_FcrRm7YqnGf1pIPCmIh6P1je4qvCBd1K8A8u-XzJl3V31bYql5VS4Msv8oPPr5TzLxkwSyFMHnF0CpM03AB2yaXy9R6a9XNuJPm23DEb-/s400/odessa.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5489448843731864018" /></a><span class="Apple-style-span" style="font-family:arial;"><div style="text-align: center;"><span class="Apple-style-span" style=" ;font-size:x-small;">Odessa Ukrainian Platter with potato pancake, potato pierogi, stuffed cabbage, kielbasa and sauerkraut. Sour cream, mustard and apple sauce served on the side.</span></div></span><br />Odessa is still there. There must have been a family squabble, because the original location is now the Odessa Cafe, really just a bar. But next door is Odessa Restaurant, still very much a diner with a fairly typical diner menu. But they still have Ukrainian specialties. Unable to decide among them, I ordered the plate with everything. It was way too much food, and it was really good.<br /><br />I'm glad that a few old places remain in the East Village: Odessa, B+H Dairy Restaurant, Gem Spa and Veniero's Pasticceria to name the ones I saw.Eric Ribackhttp://www.blogger.com/profile/11870213964744332539noreply@blogger.com2tag:blogger.com,1999:blog-9781192.post-70087677020332874682010-07-02T16:53:00.008-06:002010-07-02T17:28:58.490-06:00Jersey Diners vs. Pennsylvania DinersMany of them look similar, with gleaming metal and glass or stone and glass exteriors. The menus are extensive. Here's the difference, and like all generalizations I'm sure there are exceptions:<br /><br />The food in New Jersey diners is tasty, and the food in Pennsylvania diners is bland. In fairness to Pennsylvania, I have not been to diners in the western part of the state. The ones I have tried are from Harrisburg east. I've never had a satisfying meal at any of them, and I've tried breakfast, lunch and dinner. On the other hand, I've never had a bad meal at a Jersey diner.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii8E0gS1jdKitHMLRYm1dWRH7pseVuXqPo8LmTW5ZF4dGdyJNRN3KtpmaniUqMnKKZTmo-xbuqfn497kH4HFa9WB1Zt0siftb5DSHSp2uwiGx6h-pcUjwRhaFoTGJUg_wOTA-b/s1600/washington+diner.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 318px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii8E0gS1jdKitHMLRYm1dWRH7pseVuXqPo8LmTW5ZF4dGdyJNRN3KtpmaniUqMnKKZTmo-xbuqfn497kH4HFa9WB1Zt0siftb5DSHSp2uwiGx6h-pcUjwRhaFoTGJUg_wOTA-b/s400/washington+diner.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5489447692835629026" /></a><span class="Apple-style-span" style="font-family:arial;"><div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-small; ">I was hungry, so it was a few bites in before I thought to take a cellphone picture!</span></div></span><div><br />My most recent one was this week in the town of Washington, far west enough that the area looked like Pennsylvania. But my lunch at the Washington Diner was one of the best ever. I ordered a roast beef and swiss double stack, accompanied by fries, cole slaw and pickle. The roast beef was very high quality, rare and fresh; the vegetables on the sandwich were fresh and crisp. The fries were classic diner fries, well lubricated but not greasy. Along with a Pepsi, the check came in at $10, a real value.</div>Eric Ribackhttp://www.blogger.com/profile/11870213964744332539noreply@blogger.com1tag:blogger.com,1999:blog-9781192.post-26789472265989936992010-03-18T23:38:00.005-06:002010-03-18T23:51:29.486-06:00Farewell to DenverIt's just over four years since I moved from Virginia to Denver. Now I'm moving to the Hudson Valley. I lived in the northeast until I was 42 and I'm happy to be returning to familiar territory.<div><br /></div><div>I look forward to again finding my favorite apple varieties, grades of maple syrup other than A, locally made cheddar, bialys and pastrami when I daytrip to Manhattan, and lobster and clams when I hit the coast.<div><br /></div><div>There are three foods that have been pleasant surprises in Denver which I will miss: <a href="http://ericsfood.blogspot.com/2007/10/hatch-chiles.html">Chiles</a> from Hatch, New Mexico which are roasted locally at farmers' markets and roadside stands, <a href="http://ericsfood.blogspot.com/2006/09/peaches-en-regalia.html">peaches</a> from Palisade, Colorado on the western slope, and the sweetest cantaloupes I've ever had (and they're cheap!), from Rocky Ford in southeast Colorado.</div><div><br /></div><div>Denver is a great restaurant town. While you can enjoy superb upscale dining, the best part for me has been the plethora of middle eastern restaurants (and markets). </div><div><br /></div><div>I leave never having fulfilled the desire to make my own tamales. Maybe I'll stop by the Mexican grocery and buy some husks and masa harina on the way out of town to take back east.</div><div><br /></div></div>Eric Ribackhttp://www.blogger.com/profile/11870213964744332539noreply@blogger.com0tag:blogger.com,1999:blog-9781192.post-16749024606062898752010-02-12T22:32:00.001-07:002010-02-12T22:33:18.810-07:00I admit it, I'm a girly-drinks man!See my mai tai recipe at<a href="http://girly-drinks.com/modified-mai-tai-reader-submitted-drink/742/"> girly-drinks.com</a>!Eric Ribackhttp://www.blogger.com/profile/11870213964744332539noreply@blogger.com0tag:blogger.com,1999:blog-9781192.post-22890552762505670832009-10-05T14:43:00.003-06:002009-10-05T14:53:04.736-06:00R.I.P. GourmetI was saddened to learn that <a href="http://www.gourmet.com/">Gourmet</a> magazine will cease publication this fall, another victim of the advertising drought affecting print media in particular.<br /><br />Until I got a free offer to use mileage points to subscribe, I had never so much as looked at the magazine, thinking it was way too hoity-toity for me. And certainly there is that element: reviews of high-end restaurants I'll never dine at, spreads about fancy and fanciful dinner parties. But there were also a lot of down-to-earth articles, reviews and recipes. <a href="http://www.ruthreichl.com/">Ruth Reichl</a>'s total love of good food infused every page, and the photography was gorgeous -- truly food porn. I was impressed enough to renew as a paid subscriber.<br /><br />It's quite a statement that a magazine with nearly a million circulation can't survive today.<br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgflf3pVV7uuGejxjRYmCLdm9JJleGlX9f7yYbdrrAVn2_naQKgUAbmliSSgt1of3xsbtRbCMd0iges7toSsAPl3D1n3dbwM_XFUvTDxmvYnScX9p5fXIznNt5iv4bPcl2rq6K0/s1600-h/gourmet.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 211px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgflf3pVV7uuGejxjRYmCLdm9JJleGlX9f7yYbdrrAVn2_naQKgUAbmliSSgt1of3xsbtRbCMd0iges7toSsAPl3D1n3dbwM_XFUvTDxmvYnScX9p5fXIznNt5iv4bPcl2rq6K0/s400/gourmet.jpg" alt="" id="BLOGGER_PHOTO_ID_5389219472081171570" border="0" /></a><span style="font-size:85%;"><span style="font-family:arial;">Guess Not</span><br /></span></div>Eric Ribackhttp://www.blogger.com/profile/11870213964744332539noreply@blogger.com1tag:blogger.com,1999:blog-9781192.post-2534759094972539492009-10-02T13:18:00.002-06:002009-10-02T13:22:00.660-06:00Everything But The Kitchen Sink?In this early-60s parody, Allan Sherman reminds us of a time before it was common to have multiple ethnic/international restaurants in even the smallest towns in America.<br /><br /><object height="344" width="425"><param name="movie" value="http://www.youtube.com/v/jIwvsj40sBY&hl=en&fs=1&"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/jIwvsj40sBY&hl=en&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" height="344" width="425"></embed></object>Eric Ribackhttp://www.blogger.com/profile/11870213964744332539noreply@blogger.com0tag:blogger.com,1999:blog-9781192.post-61237474728187760652009-08-19T15:19:00.006-06:002009-08-20T20:33:09.107-06:00Kosher Dill PicklesWhen I left New York City in my early 20s, it was difficult to find Jewish food outside of major cities. As <a href="http://ericsfood.blogspot.com/2009/07/thank-g-d-for-mister-bagel.html">mentioned</a> recently, you couldn't even find a decent bagel in Portland, Maine. So, good kosher-style brine pickles were definitely not in the picture. Now, you can find brands such as BaTampte and Bubbies in Whole Foods and other stores around the country.<br /><br />Back then, my wife found a recipe for brine pickles in the New York Times, and I still use it. I just made my best batch ever. The key, in my opinion, is to use fairly small cucumbers, and have all the cukes in the batch be of a similar size. They should be close to cylinder shape and not teardrop shaped. I think this batch is so good because I found some really small cukes at the farmer's market.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMi21zQ9grPtzuEaNWNXtYY_bVUYiQyf7MBN8trFZho-zZ03jj-twGLdxAjKMk4-vmLpDbES_WtAiJo_ahmQ-NC3mQtTmiiQEPnNGf9IvT-7wgBOANuT1EQdK5aEcTOB_WCJG9/s1600-h/IMG_0524.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMi21zQ9grPtzuEaNWNXtYY_bVUYiQyf7MBN8trFZho-zZ03jj-twGLdxAjKMk4-vmLpDbES_WtAiJo_ahmQ-NC3mQtTmiiQEPnNGf9IvT-7wgBOANuT1EQdK5aEcTOB_WCJG9/s400/IMG_0524.JPG" alt="" id="BLOGGER_PHOTO_ID_5371792359227153410" border="0" /></a><span style="font-size:85%;"><span style="font-family:arial;">My pickles with a couple of Nathan's Famous</span><br /></span></div><br /><span style="font-weight: bold; color: rgb(102, 0, 0);">Kosher Dill Pickles</span><br /><br /><span style="color: rgb(102, 0, 0);">24-30 small/medium pickling cukes (more if they're really small)</span><br /><span style="color: rgb(102, 0, 0);">4 cloves garlic, slightly crushed</span><br /><span style="color: rgb(102, 0, 0);">1 teaspoon coriander seeds</span><br /><span style="color: rgb(102, 0, 0);">1 teaspoon mustard seeds</span><br /><span style="color: rgb(102, 0, 0);">1 teaspoon black peppercorns</span><br /><span style="color: rgb(102, 0, 0);">4 dried hot peppers (I use Szechuan peppers!)</span><br /><span style="color: rgb(102, 0, 0);">3 bay leaves</span><br /><span style="color: rgb(102, 0, 0);">12 sprigs fresh dill </span><span style="font-style: italic; font-weight: bold; color: rgb(102, 0, 0);">or </span><span style="color: rgb(102, 0, 0);">1 tablespoon dried dill plus 1 teaspoon dill seeds</span><br /><span style="color: rgb(102, 0, 0);">2 quarts water</span><br /><span style="color: rgb(102, 0, 0);">1/3 cup kosher salt</span><br /><br /><span style="color: rgb(102, 0, 0);">Dissolve salt in water (you can heat the water first to help the salt dissolve, but then let it cool).</span><br /><br /><span style="color: rgb(102, 0, 0);">Put spices in bottom of a crock (I use an earthen crock, but I assume some other kind of ceramic container would do. Not sure if it matters, but I would avoid metal; I'd use plastic before that.</span><br /><br /><span style="color: rgb(102, 0, 0);">Cover spices with cukes.</span><br /><br /><span style="color: rgb(102, 0, 0);">Pour salted water over.</span><br /><br /><span style="color: rgb(102, 0, 0);">Try to keep air out by. I have a plate whose circumference is just smaller than the crock's, so fits nicely on top of the mixture. I then seal the top with plastic wrap.</span><br /><br /><span style="color: rgb(102, 0, 0);">Keep in a cool, dark place. </span><br /><br /><span style="color: rgb(102, 0, 0);">Pickles are generally done to a hearty half-sour in 7 days. The smaller they are, the sourer they'll be. I have not found with this recipe that leaving them longer gets them full sour -- they just start to disintegrate.</span><br /><br /><span style="color: rgb(102, 0, 0);">When you retrieve the crock, you may see some mold. As carefully as you can, remove it with a spoon or however you can. It should not affect the taste of the pickles. If any mold has touched the pickles you can rinse them off, but be sure to remove all mold that may be in the liquid.</span><br /><br /><span style="color: rgb(102, 0, 0);">Put the pickles in containers or jars.</span><br /><br /><span style="color: rgb(102, 0, 0);">Strain the liquid as well as you can and pour over the pickles so they are covered.</span><br /><br /><span style="color: rgb(102, 0, 0);">Store in the refrigerator. Pickles are usually good for a couple of weeks.</span>Eric Ribackhttp://www.blogger.com/profile/11870213964744332539noreply@blogger.com2tag:blogger.com,1999:blog-9781192.post-80273860838695222732009-07-22T22:41:00.004-06:002009-07-22T22:45:43.737-06:00Another visit to the Lobster Shack at Two Lights<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIoMaU9I_zzJvJj1iOGOVqGlt21t9mwofchCtFXEQP0AArvgAUHB9VCHetTGtM6tnazXwuueZLIkks_rBHLNRbua1aVTtPUZfC9RtD2b85PzOoc7B3c2XrukWmfvOVTDX949RO/s1600-h/Lobster+Shack,+Cape+Elizabeth,+ME+1.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIoMaU9I_zzJvJj1iOGOVqGlt21t9mwofchCtFXEQP0AArvgAUHB9VCHetTGtM6tnazXwuueZLIkks_rBHLNRbua1aVTtPUZfC9RtD2b85PzOoc7B3c2XrukWmfvOVTDX949RO/s400/Lobster+Shack,+Cape+Elizabeth,+ME+1.JPG" alt="" id="BLOGGER_PHOTO_ID_5361511855808756018" border="0" /></a>Watching the waves while waiting.<br /><br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbAVlMSJ3rb9ZHf-l1hQIdOL3HMBNnQ1HlIX6wzocz-XS5G5MsSBYgLVFeWQ-plTFgIHQ5QmJUzmH8TIOpKMgLbWPMEMwNP4DOKW6Ht6jdGO-E3WSl-X8z-jQEqfw5YxlgMwwF/s1600-h/Lobster+Shack,+Cape+Elizabeth,+ME+2.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbAVlMSJ3rb9ZHf-l1hQIdOL3HMBNnQ1HlIX6wzocz-XS5G5MsSBYgLVFeWQ-plTFgIHQ5QmJUzmH8TIOpKMgLbWPMEMwNP4DOKW6Ht6jdGO-E3WSl-X8z-jQEqfw5YxlgMwwF/s400/Lobster+Shack,+Cape+Elizabeth,+ME+2.JPG" alt="" id="BLOGGER_PHOTO_ID_5361511846002660642" border="0" /></a>Clam basket and a mini blueberry crumb pie.<br /></div>Eric Ribackhttp://www.blogger.com/profile/11870213964744332539noreply@blogger.com1tag:blogger.com,1999:blog-9781192.post-33235343148860803482009-07-22T22:31:00.004-06:002009-07-22T22:39:06.348-06:00The best lobster roll I've ever had!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQPHlCVnUsjqQQ5YsV4z7ajNdpSe060Wlkjg_yDqUikQPYHU75K1OkEQZEBwxDkyCpdIoxYR_fAzaBOC-RTOFtyU8VlHF-QS4r5FheSA3xklcmAR_Gl1ScnwC6XpkjeWdEkiud/s1600-h/Trevett,+ME+3.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQPHlCVnUsjqQQ5YsV4z7ajNdpSe060Wlkjg_yDqUikQPYHU75K1OkEQZEBwxDkyCpdIoxYR_fAzaBOC-RTOFtyU8VlHF-QS4r5FheSA3xklcmAR_Gl1ScnwC6XpkjeWdEkiud/s320/Trevett,+ME+3.JPG" alt="" id="BLOGGER_PHOTO_ID_5361509288389207890" border="0" /></a>There are many great waterside places for lobster in Maine, and truthfully, I've only been to a handful.<br /><br />After a visit to the spectacular <a href="http://www.mainegardens.org/">Coastal Maine Botanical Gardens</a> in Boothbay, we continued down the road apiece to the Trevett Country store overlooking a cute little harbor between islands.<br /><br />And there, we had the most overstuffed lobster rolls I have ever seen. The picture below was taken after I picked off a number of bites so the meat wouldn't just fall out of the bun. Just a hint of mayo and a little lettuce.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidaGrV24iSu0DYYtA_wM7NcqMWHxwXAh6k68-Z_e8Z4ttTPJl7RhOUBSMlqIoE2OGrl4FZQLBJLwQVOzNuPvpLgRV4reAAdbSB1sGrQ0yjRYlGMLya34im3jEsyjsFYA4dACN_/s1600-h/Trevett+Country+Store,+Trevett,+ME+1.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidaGrV24iSu0DYYtA_wM7NcqMWHxwXAh6k68-Z_e8Z4ttTPJl7RhOUBSMlqIoE2OGrl4FZQLBJLwQVOzNuPvpLgRV4reAAdbSB1sGrQ0yjRYlGMLya34im3jEsyjsFYA4dACN_/s400/Trevett+Country+Store,+Trevett,+ME+1.JPG" alt="" id="BLOGGER_PHOTO_ID_5361508975092199922" border="0" /></a>Eric Ribackhttp://www.blogger.com/profile/11870213964744332539noreply@blogger.com0tag:blogger.com,1999:blog-9781192.post-78098882448693984002009-07-22T21:46:00.006-06:002009-07-22T22:41:14.317-06:00Thank G-d for Mister Bagel<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUh3a_wwlj5I80mFPHIa2DmEdb6RGxihkz9ytAneh-uwJghdf3CrA0BswgulsJpT0c4fIiyO9inu2Y-y6KsQJG0_e3SAva1yamnw6QTNdx_CulGbhQsdL36bV-jzeRQWSDL2nx/s1600-h/Mister+Bagel,+Portland,+ME.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUh3a_wwlj5I80mFPHIa2DmEdb6RGxihkz9ytAneh-uwJghdf3CrA0BswgulsJpT0c4fIiyO9inu2Y-y6KsQJG0_e3SAva1yamnw6QTNdx_CulGbhQsdL36bV-jzeRQWSDL2nx/s400/Mister+Bagel,+Portland,+ME.JPG" alt="" id="BLOGGER_PHOTO_ID_5361499914097730034" border="0" /></a><br />When Barbara and I moved to Portland, Maine from Brooklyn in 1977, the hardest adjustment was the food: really bad pizza and no Jewish deli or bagels.<br /><br />We lived on the second floor of a 3 floor building with one apartment per floor (photo), typical in New England. About a month after we moved in a sign was erected at the abandoned gas station across the street: "Coming soon, Mister Bagel." We couldn't believe it.<br /><br /><a href="http://www.misterbagel.com/">Mister Bage</a><a href="http://www.misterbagel.com/">l</a> was founded by Brooklyn transplants <a href="http://www.print2webcorp.com/news/portlandme/celebrations/20081019/p1_e2.htm">Rick and Gail Hartglass</a>. They have a great Super (everything) bagel and even have bialys, which are difficult to find outside New York. It's still my favorite bagel place anywhere.<br /><br />And since 1977, I've been grateful for Mister Bagel.Eric Ribackhttp://www.blogger.com/profile/11870213964744332539noreply@blogger.com0tag:blogger.com,1999:blog-9781192.post-15225084190311610642009-07-22T21:37:00.007-06:002011-10-17T08:14:14.452-06:00Becky's Diner, Portland, MaineEvery time I visit Maine, I meet <a href="http://ericsfood.blogspot.com/2007/11/eric-micah-eat-cheesesteaks.html">Micah </a>for breakfast at Becky's on the Portland waterfront. According to their sign they serve lunch and dinner, but I've only been there for breakfast.<br /><br />Typically, I won't eat pancakes out because I hate faux maple syrup, but Becky's offers the real thing. Of course you pay for it.<br /><br />We both had the Hobson's Wharf Special with blueberry pancakes:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR20BjEzHS82Z9Qu1Hr1fLhM06F6SW02jWq4mhhiU4oDbbruMAv0hRg-gxsy9sbWnml1t3hGi64giFuXWv1I9ROVL6pt6zKw1Kfs5o3G1BEBXqDeWN9-dTELHew1t13RhfS-z8/s1600-h/hobson+wharf+special.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 341px; height: 76px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR20BjEzHS82Z9Qu1Hr1fLhM06F6SW02jWq4mhhiU4oDbbruMAv0hRg-gxsy9sbWnml1t3hGi64giFuXWv1I9ROVL6pt6zKw1Kfs5o3G1BEBXqDeWN9-dTELHew1t13RhfS-z8/s400/hobson+wharf+special.jpg" alt="" id="BLOGGER_PHOTO_ID_5361495251759028658" border="0" /></a>Onions are optional with the home fries, so ask for them. The pancakes were just chock full of wonderful Maine blueberries. Those low-bush "wild" berries have a much more intense flavor than regular blueberries.<br /><br />I usually try to take a picture of the food <span style="font-style: italic;">before </span>I eat it, but we were too hungry, so here we are later:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ4KThU194erw7n2wSm9B3Z97TvGG0Z-f-0pIA4M9anhR1E3tl8_JnJqdFflxigVAzGqn-TwLgOywdTRws1R2jzUxb6NdyUP1_mJ9m2h_PYYNosqcDS41eDS_iTz6CBDRgNOUs/s1600-h/Micah+%26+Eric+at+Becky%27s.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ4KThU194erw7n2wSm9B3Z97TvGG0Z-f-0pIA4M9anhR1E3tl8_JnJqdFflxigVAzGqn-TwLgOywdTRws1R2jzUxb6NdyUP1_mJ9m2h_PYYNosqcDS41eDS_iTz6CBDRgNOUs/s400/Micah+%26+Eric+at+Becky%27s.jpg" alt="" id="BLOGGER_PHOTO_ID_5361496110051962834" border="0" /></a>Eric Ribackhttp://www.blogger.com/profile/11870213964744332539noreply@blogger.com0tag:blogger.com,1999:blog-9781192.post-5669557936737816872009-07-04T16:29:00.011-06:002009-07-04T17:07:38.703-06:00Rock 'n' Roger's, Salem. OR<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSxQxDUJ3_x-PMvPUR8mRZ-c9l0U__K7ulc2w2Ld-A9mi5zpJIAXWDUrvr-YsfNf_xFD3WFId7Cr1JygznqKPxzbyMkY0H79JlZ79GDMrv2HGkslw08GDPiHS8DyrzLqoKhJOk/s1600-h/Rockin+Rogers,+Salem,+OR+1.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSxQxDUJ3_x-PMvPUR8mRZ-c9l0U__K7ulc2w2Ld-A9mi5zpJIAXWDUrvr-YsfNf_xFD3WFId7Cr1JygznqKPxzbyMkY0H79JlZ79GDMrv2HGkslw08GDPiHS8DyrzLqoKhJOk/s200/Rockin+Rogers,+Salem,+OR+1.JPG" alt="" id="BLOGGER_PHOTO_ID_5354743499294551298" border="0" /></a><br />Driving south on Oregon I-5 at lunchtime, I approached Salem and decided to eat at the <a href="http://ericsfood.blogspot.com/2008/11/burger-basket-salem-or.html">Burger Basket</a> again. Guess I forgot which exit to take and I ended up on Market Street and quickly spied Rock 'n' Roger's.<br /><br />It has a more authentic feel than some other 50's style diners like Johnny Rockets, because it's not as slick and has a local feel. Before Ray Kroc bought out the McDonald brothers, all those places were local.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3qUcndrkylFewAPanUJQKuwJQMIJvzzOsJAPoqQm_FvFAe6rXK_GUo3vdXaqFwXaXbO9TN5EmhlQQnRSw43ZNKZ8Rx4ro6KYJ7H-T_PoBi59nAQg8uK5Nw9zDvJEy7NvD0PKy/s1600-h/Rockin+Rogers,+Salem,+OR+2.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3qUcndrkylFewAPanUJQKuwJQMIJvzzOsJAPoqQm_FvFAe6rXK_GUo3vdXaqFwXaXbO9TN5EmhlQQnRSw43ZNKZ8Rx4ro6KYJ7H-T_PoBi59nAQg8uK5Nw9zDvJEy7NvD0PKy/s200/Rockin+Rogers,+Salem,+OR+2.JPG" alt="" id="BLOGGER_PHOTO_ID_5354744520367738242" border="0" /></a><br /><br />I had their basic burger and it was excellent -- better than the place I had been looking for! Very fresh toppings, and plentiful: sliced onion, shredded lettuce, tomato and special sauce. The fries were hand cut and very reminiscent of <a href="http://www.in-n-out.com/">In'n'Out</a>. I didn't have a shake, but I think they are popular -- the blender was going the whole time I was there.<br /><br />Here's my burger plate and Coke:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJs40qd4q6XeDUMUf5t1RDZVta67lHRo5SVJMJiDDEK9p-F_c8-C_lRu4ZTmGOWi6F2hULnhmtxKFaKEJtobHgMHLckR31llN9A71KxxYEmoG_03myruia2QrK5GwOppWxQrsD/s1600-h/Rockin+Rogers,+Salem,+OR+3.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJs40qd4q6XeDUMUf5t1RDZVta67lHRo5SVJMJiDDEK9p-F_c8-C_lRu4ZTmGOWi6F2hULnhmtxKFaKEJtobHgMHLckR31llN9A71KxxYEmoG_03myruia2QrK5GwOppWxQrsD/s400/Rockin+Rogers,+Salem,+OR+3.JPG" alt="" id="BLOGGER_PHOTO_ID_5354745063169717074" border="0" /></a>Eric Ribackhttp://www.blogger.com/profile/11870213964744332539noreply@blogger.com0tag:blogger.com,1999:blog-9781192.post-50200901667978182442009-07-04T13:48:00.004-06:002009-07-04T16:29:27.437-06:00Schnitzel SchnandwichDriving through Coos Bay, Oregon, hungry at lunchtime, we were fearful of not finding anyplace we wanted to stop at. Then Sarah spotted this sign:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN3U3x4bjhBkl1RITG_Uv8_zVBTgrm4dkP85lIyDip-PrEGp0_1kV3U1TxWgA6FsBRxY8vKsn_jtiZCpZ1Rn6nIjFwlQlGXD4nKyAopvGUX-batWipxCh5FAS7BUbuzXKBD80f/s1600-h/Blue+Heron+Bistro,+Coos+Bar,+OR+1.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN3U3x4bjhBkl1RITG_Uv8_zVBTgrm4dkP85lIyDip-PrEGp0_1kV3U1TxWgA6FsBRxY8vKsn_jtiZCpZ1Rn6nIjFwlQlGXD4nKyAopvGUX-batWipxCh5FAS7BUbuzXKBD80f/s400/Blue+Heron+Bistro,+Coos+Bar,+OR+1.JPG" alt="" id="BLOGGER_PHOTO_ID_5354694852654441986" border="0" /></a><br />Perfect! It was the <a href="http://www.blueheronbistro.com/">Blue Heron Bistro</a>. She had the bratwurst sandwich and I went for the Schnitzel Schnandwich. It was delicious, and the warm German potato salad was fantastic. One great feature of their menu is 6 ounce beers. I rarely have a beer at lunch, but the short beer was the ideal accompaniment. I had a Spaten Optimator, a dark bock beer.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhsXwukkJTrn7T9KbyyFaYbLf7H9YPrOfvkzydXB86arLTJkCz5ljgm40cI339ajTqtxZqH5Yte0uoKdiqMZ1me1hX7o1isbdKOk-7gIUS5ZdVQq9d4qLpchNLbgbnffDX8mfJ/s1600-h/Blue+Heron+Bistro,+Coos+Bar,+OR+2.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhsXwukkJTrn7T9KbyyFaYbLf7H9YPrOfvkzydXB86arLTJkCz5ljgm40cI339ajTqtxZqH5Yte0uoKdiqMZ1me1hX7o1isbdKOk-7gIUS5ZdVQq9d4qLpchNLbgbnffDX8mfJ/s400/Blue+Heron+Bistro,+Coos+Bar,+OR+2.JPG" alt="" id="BLOGGER_PHOTO_ID_5354694860217956370" border="0" /></a>Eric Ribackhttp://www.blogger.com/profile/11870213964744332539noreply@blogger.com0tag:blogger.com,1999:blog-9781192.post-28256752500390911202009-02-13T22:12:00.004-07:002009-02-13T22:15:01.114-07:00Well, I would not feel so all alone...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUgu2LLZhTfm4kXWq_3TT0JV9jcIKndB6Bdk2ppIQhGLBYgQmGa8eCYaZyRs6XfLxL2EGLFpO6f5baHg7hfcFIg4VptZfHP0NvLG0g5nYryb0tVftrFOo4nlGYgdJpG81pqpv-/s1600-h/scones.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 395px; height: 294px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUgu2LLZhTfm4kXWq_3TT0JV9jcIKndB6Bdk2ppIQhGLBYgQmGa8eCYaZyRs6XfLxL2EGLFpO6f5baHg7hfcFIg4VptZfHP0NvLG0g5nYryb0tVftrFOo4nlGYgdJpG81pqpv-/s400/scones.jpg" alt="" id="BLOGGER_PHOTO_ID_5302516892880933026" border="0" /></a>Eric Ribackhttp://www.blogger.com/profile/11870213964744332539noreply@blogger.com0tag:blogger.com,1999:blog-9781192.post-53620671234980064442008-11-07T14:26:00.004-07:002008-11-07T14:41:41.201-07:00Burger Basket, Salem, OR<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgxe0aY5LksY1wBKHJRpsAuCwTi2xQizFXDFgEUk8NhkH_ymuaYLEohZTdPmjF485wBlbApOiLkgaxfXw3sZdYplICGN-fDHdogiCpm9KZ8zniQw6ZQkNa0KJrZFhlkKKPaWpj/s1600-h/falls.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 102px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgxe0aY5LksY1wBKHJRpsAuCwTi2xQizFXDFgEUk8NhkH_ymuaYLEohZTdPmjF485wBlbApOiLkgaxfXw3sZdYplICGN-fDHdogiCpm9KZ8zniQw6ZQkNa0KJrZFhlkKKPaWpj/s400/falls.jpg" alt="" id="BLOGGER_PHOTO_ID_5266031682224118402" border="0" /></a><br />After an exhilarating but tiring hike through <a href="http://www.oregonstateparks.org/park_211.php">Silver Falls State Park</a> in Oregon, my daughter and I headed into Salem for a late lunch.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHIgS10k39SIYh8tqg9qzTzv0UReogrHIOTNOyonyO0Nt999eCuecDVxG5xfjyXq3_1XX_By_nvNNMkYmnJpfj3PnDkvD8f0qTJAr7GtvapOzldDxgU2L1rtBYWoVmuTcLpde0/s1600-h/burgerbasket.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 132px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHIgS10k39SIYh8tqg9qzTzv0UReogrHIOTNOyonyO0Nt999eCuecDVxG5xfjyXq3_1XX_By_nvNNMkYmnJpfj3PnDkvD8f0qTJAr7GtvapOzldDxgU2L1rtBYWoVmuTcLpde0/s200/burgerbasket.jpg" alt="" id="BLOGGER_PHOTO_ID_5266033781275694418" border="0" /></a>We happened upon the Burger Basket, which claims to have the best burgers in the world. It was just what we were looking for -- something local and quick.<br /><br />I don't agree that they have the best burgers, but they were very good, hand-formed patties. The place is filled with retro signs and the like. The onion rings and fries were unfortunately of the machine made frozen variety, but good enough, and the slaw was very nice. While it wasn't outstanding, it was a fun place and the burgers were "real food". I would stop there again.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgARVtnhumddt8Jg037JYhsvHvYm8JCGYayxp8JJMTHIg2anXgw2dDKsHxAXWfYrmRGMpZMrcF4vOMZ5wk9k2In1GeHEIr6ulG5XEkzSrt2VYH5cmuOJ66nrndghzCEMM1uKdIq/s1600-h/burger+basket+2-3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 161px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgARVtnhumddt8Jg037JYhsvHvYm8JCGYayxp8JJMTHIg2anXgw2dDKsHxAXWfYrmRGMpZMrcF4vOMZ5wk9k2In1GeHEIr6ulG5XEkzSrt2VYH5cmuOJ66nrndghzCEMM1uKdIq/s400/burger+basket+2-3.jpg" alt="" id="BLOGGER_PHOTO_ID_5266033624503156338" border="0" /></a>Eric Ribackhttp://www.blogger.com/profile/11870213964744332539noreply@blogger.com1tag:blogger.com,1999:blog-9781192.post-55670668097373062322008-11-07T14:11:00.006-07:002008-11-07T14:23:30.643-07:00The Magic Is In the Hole<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDOHhBu1bxHg9P5iCq8W8hUBtpVH-5wVv36lgvlyUWJzPDY7ja1Wo1m_ZcaCTxcx4d6Q4_aM_k8gvZ6-RVr3HTWuWu5hnhvBlfi6uDAGleZKMXXLNa_8Z177Zr7pZq4NF7FYHf/s1600-h/voodoo3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 307px; height: 283px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDOHhBu1bxHg9P5iCq8W8hUBtpVH-5wVv36lgvlyUWJzPDY7ja1Wo1m_ZcaCTxcx4d6Q4_aM_k8gvZ6-RVr3HTWuWu5hnhvBlfi6uDAGleZKMXXLNa_8Z177Zr7pZq4NF7FYHf/s400/voodoo3.jpg" alt="" id="BLOGGER_PHOTO_ID_5266027570497550962" border="0" /></a><span style=";font-family:arial;font-size:85%;" ><center face="arial">Sarah pauses mid-donut.</center></span><br /><br />That's the slogan of <a href="http://voodoodoughnut.com/">Voodoo Doughnuts</a> in Portland, Oregon.<br /><br />I was there recently with my daughter who grew up in Portland, Maine and now lives in Eugene. This is a strikingly weird donut shop, but the stuff is really really good!<br /><br />The <a href="http://www.roadfood.com/Reviews/Overview.aspx?RefID=4388">Roadfood review </a>has some great pix.<br /><br />Here I am enjoying their famous maple bacon donut. It sounds and looks, well, gross, but it is sublime!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8WYQCJRYxz8zUklQDCJl8rQfdX3Or2L4hl1COcghkkExXK92Hpo3LI-x-9pjVNA2OZqi9ggimGNLcxNQ7JjtucpFqiRUI1E6W53rTqX33NBj31AfEtma8ZAVczE6-ra9nxZla/s1600-h/maplebacon.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 351px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8WYQCJRYxz8zUklQDCJl8rQfdX3Or2L4hl1COcghkkExXK92Hpo3LI-x-9pjVNA2OZqi9ggimGNLcxNQ7JjtucpFqiRUI1E6W53rTqX33NBj31AfEtma8ZAVczE6-ra9nxZla/s400/maplebacon.jpg" alt="" id="BLOGGER_PHOTO_ID_5266027567852652114" border="0" /></a><br />And here's the segment <a href="http://www.travelchannel.com/TV_Shows/Anthony_Bourdain">Anthony Bourdain</a> did:<br /><br /><object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/_TZ7BVWEXqA&hl=en&fs=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/_TZ7BVWEXqA&hl=en&fs=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object>Eric Ribackhttp://www.blogger.com/profile/11870213964744332539noreply@blogger.com0tag:blogger.com,1999:blog-9781192.post-26533134791974732892008-10-14T23:46:00.005-06:002008-11-07T14:55:12.469-07:00In a Swirl Over Fried Clams<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYrZCqWVhwRCxgzBspkhyphenhyphenh4KpKKeqVn1gPB_41_FTFcCvZnqCPVbAKuNbYzBmVbcFRtH01MvbiLxiiBRwODLLQ3ZcLDkiwjny_ps4FWY3OFCT9soqgexwDlI2O1LTavTChHEXA/s1600-h/sea_swirl.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYrZCqWVhwRCxgzBspkhyphenhyphenh4KpKKeqVn1gPB_41_FTFcCvZnqCPVbAKuNbYzBmVbcFRtH01MvbiLxiiBRwODLLQ3ZcLDkiwjny_ps4FWY3OFCT9soqgexwDlI2O1LTavTChHEXA/s400/sea_swirl.jpg" alt="" id="BLOGGER_PHOTO_ID_5257253374140710434" border="0" /></a>Amazingly, I read about Sea Swirl in Mystic Connecticut on the <a href="http://www.roadfood.com/Reviews/Writeup.aspx?ReviewID=211&RefID=211">Roadfood </a>site just days before I would be in that neck of the woods this summer.<div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN2QUjE09HhFym2E1v7ez6FPPkWr43zqzZEFRbJ588itbwr70GTQzDQ__JMskzKLKnMnp9QpsEOBn6oRnp0fTeGo57Y6OYH1dHvxLJFI4cFz0IF1qv1Ozyyr0G7Syu09BF9ieL/s1600-h/swirl_basket.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 254px; height: 188px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN2QUjE09HhFym2E1v7ez6FPPkWr43zqzZEFRbJ588itbwr70GTQzDQ__JMskzKLKnMnp9QpsEOBn6oRnp0fTeGo57Y6OYH1dHvxLJFI4cFz0IF1qv1Ozyyr0G7Syu09BF9ieL/s400/swirl_basket.jpg" alt="" id="BLOGGER_PHOTO_ID_5266037153929009330" border="0" /></a><br /></div><div>True to Michael Stern's words, I had the best fried clams of my life there. I lived in Maine for nearly twenty years, so that's saying a lot! The clam bellies were light and sweet, the fries and cole slaw just fine. True to the location's legacy as a Carvel stand, they also sell soft-serve ice cream, so a complete dinner can be had there.</div>Eric Ribackhttp://www.blogger.com/profile/11870213964744332539noreply@blogger.com0tag:blogger.com,1999:blog-9781192.post-2296293441047179262008-06-02T23:26:00.002-06:002008-12-12T23:33:04.946-07:00What's Missing?Here's the complete food menu for a California Pizza Kitchen stand at LAX:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOr-4CXSMSqt8UN7XCOPYbuTVJRo72tkvAT8-I3HsGgkiQPiv_5UDKEM7A9PhZfY8HDtdo2nMv7m0AJIDzWxpRsr8uTAqU1mBnekv8WJvhZvQXlv60N8o17V1_iGn6f2gMa7Jv/s1600-h/CPK.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOr-4CXSMSqt8UN7XCOPYbuTVJRo72tkvAT8-I3HsGgkiQPiv_5UDKEM7A9PhZfY8HDtdo2nMv7m0AJIDzWxpRsr8uTAqU1mBnekv8WJvhZvQXlv60N8o17V1_iGn6f2gMa7Jv/s400/CPK.jpg" alt="" id="BLOGGER_PHOTO_ID_5207522538254013106" border="0" /></a>Eric Ribackhttp://www.blogger.com/profile/11870213964744332539noreply@blogger.com0tag:blogger.com,1999:blog-9781192.post-77627384828896101802008-02-23T18:47:00.006-07:002008-12-12T23:33:05.218-07:00Egg Rolls<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS5_ZWILAaYaTYgTW7uhtnVM8NWHo5-Z6AZlhyphenhyphen3meyy5PtganLUbxlst40pn1wdHnO8KtxE-KFaxhbWMl4gAXYStpuVcfgBqBgVx2-PIG9NmtljspVlK_UVGloDavKnta6-Ab4/s1600-h/Eggroll.jpg"><img id="BLOGGER_PHOTO_ID_5170360860905286530" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS5_ZWILAaYaTYgTW7uhtnVM8NWHo5-Z6AZlhyphenhyphen3meyy5PtganLUbxlst40pn1wdHnO8KtxE-KFaxhbWMl4gAXYStpuVcfgBqBgVx2-PIG9NmtljspVlK_UVGloDavKnta6-Ab4/s200/Eggroll.jpg" border="0" /></a> Steven Shaw writes in <a href="http://saveur.com/food_new_recipes.jsp?issueID=200801&toc=1">Saveur </a>about egg rolls he enjoyed growing up in New York.<br /><br /><blockquote>"Though these pudgy, cabbage-stuffed snacks didn't actually originate in China...they're the authentic cuisine of my boyhood."</blockquote><div>And, boy, can I relate! Chinese food for me growing up was egg rolls, spare ribs, wonton soup, egg foo yung, chicken chow mein, and at the fancy House of Chan downtown, pressed duck.<br /><br />It's been years since I had a good egg roll. It seems that most Chinese joints just don't know how to make them anymore. Perhaps as the quality and authenticity of Chinese food in America has improved, the made-up stuff has been left aside.<br /><br />After many years of seaching, I've finally found great egg foo yung at a local take-out place here in Denver. But their egg rolls are not inspired.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigFqF4UR8FMGcOs36VVYT_lP2IVJDjvUqV0NFd04JyJCPTjnU67YFDQb7DiZliLEEq0EmjkhLOX01CwB0CpSI6QMYtTvOlbqBTzC7BIRsffCKuKWUf5TJ3FrGX90fEWm31zJk4/s1600-h/map.jpg"><img id="BLOGGER_PHOTO_ID_5170360238135028594" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigFqF4UR8FMGcOs36VVYT_lP2IVJDjvUqV0NFd04JyJCPTjnU67YFDQb7DiZliLEEq0EmjkhLOX01CwB0CpSI6QMYtTvOlbqBTzC7BIRsffCKuKWUf5TJ3FrGX90fEWm31zJk4/s200/map.jpg" border="0" /></a>The best egg rolls I ever had were from a take-out place on Church Avenue in Brooklyn in the mid-70s. I think it was called Star Kitchen. The egg rolls were large and oily, but in a good way, crisp with a flavorful filling. I would dip alternately in mustard and duck sauce, but never mixed the two. They looked like the one in the picture - click on it to enlarge it and make your mouth water!<br /><br />Next time I'm in New York, I'll try to get to Empire Szechuan (that Shaw writes about) and try theirs. </div>Eric Ribackhttp://www.blogger.com/profile/11870213964744332539noreply@blogger.com0tag:blogger.com,1999:blog-9781192.post-51944168052065238062008-01-01T11:50:00.000-07:002008-12-12T23:33:05.573-07:002nd Avenue Deli is Back!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://nymag.com/restaurants/features/41798/"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHgI8NfDAZTjvGTePUapiU-yie7bTVMwcty0rhMF2EXpIhLZVC0YCh_jgtvniMaFmqpM01V7f8CdWo2905wRl0iLT8l6yb_DJ3TuKVpj5fHj8B-639lb3HIgaYK_XccBGAuh9h/s400/deli.jpg" alt="" id="BLOGGER_PHOTO_ID_5150583830439596242" border="0" /></a><br />Great <a href="http://query.nytimes.com/gst/fullpage.html?res=9501E1D91E39F93AA25751C1A9619C8B63">news </a>last month: A bit more than a year after the <a href="http://ericsfood.blogspot.com/2006/09/2nd-ave-deli-r-i-p.html">demise </a>of the original, the 2nd Avenue Deli has re-opened. It's now close to midtown. Unforch, I have no NY trips planned for this year but maybe I'll figure out a way to get there.<br /><br />It's run by the nephew of the founder, Abe Lebewohl, and judging from <a href="http://nymag.com/restaurants/features/41798/">this interview</a>, I'd say the spirit and quality of the old place will live on.Eric Ribackhttp://www.blogger.com/profile/11870213964744332539noreply@blogger.com0tag:blogger.com,1999:blog-9781192.post-26967304783130522922007-11-18T12:30:00.002-07:002011-10-17T08:13:31.718-06:00Eric & Micah Eat Cheesesteaks<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3iVcDDN3qQiI2iZzKWAkGeDYtgrgnNBdhbRII0qxSqgljcaWGqPaOQ1xDSXDhm8j5PDefB9uraGXe5D0a72LIlFmuB3VdDMtz0sbFuju70BqMol6MPBtOhwQ8EzMwAdKNyoDm/s1600-h/genostoast.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3iVcDDN3qQiI2iZzKWAkGeDYtgrgnNBdhbRII0qxSqgljcaWGqPaOQ1xDSXDhm8j5PDefB9uraGXe5D0a72LIlFmuB3VdDMtz0sbFuju70BqMol6MPBtOhwQ8EzMwAdKNyoDm/s400/genostoast.jpg" alt="" id="BLOGGER_PHOTO_ID_5134268990727794994" border="0" /></a><br />My friend Micah Engber and I have enjoyed many a good meal together. We found ourselves in Philadelphia earlier this fall. I mentioned that I had never had a cheesesteak sandwich in Philadelphia, so Micah said he'd take me to both Geno's and Pat's, the two most famous purveyors of cheesesteak, across the street from each other. Pat's claims to have invented the sandwich.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZYY1IoxpMlHMO8QBT1E6jSnSnAJmbGIAfZoyxB38Z5U08z_KJqvHIV5jQO-hTJm4u26KrXDIW7kUzhSha-c6IcfMO_rDU0xgjs3iATWhtXCzLEZ4T_KoPbEWpnXkwqlXUp6HC/s1600-h/pats.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZYY1IoxpMlHMO8QBT1E6jSnSnAJmbGIAfZoyxB38Z5U08z_KJqvHIV5jQO-hTJm4u26KrXDIW7kUzhSha-c6IcfMO_rDU0xgjs3iATWhtXCzLEZ4T_KoPbEWpnXkwqlXUp6HC/s400/pats.jpg" alt="" id="BLOGGER_PHOTO_ID_5134269119576813890" border="0" /></a> Aficionados will claim one is better than the other, or that there are better purveyors in Philly than these pioneers.<br /><br />We decided to do an apples to apples comparison. At each place we had a basic sandwich with just steak, onions and cheese. We chose Whiz at both stands, although it appeared more like melted American cheese than something shot from a pressurized can.<br /><br />We enjoyed both, but discerned no difference between them. heresy, I know. Micah's Mom, Harriett, joined us and took these photos.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZC0oY7T7D77_8yRRVCCShRuE1iz39nckvwBWMqxTTqM9f_XCFiahTuxhs4FSmPyQBj_MPoQgrC4GXTa9eUfEvJwLthVnI4P4f1MKmI9iQAVUeO9u50RuRn05kcVO0SuX6vPo2/s1600-h/genos1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZC0oY7T7D77_8yRRVCCShRuE1iz39nckvwBWMqxTTqM9f_XCFiahTuxhs4FSmPyQBj_MPoQgrC4GXTa9eUfEvJwLthVnI4P4f1MKmI9iQAVUeO9u50RuRn05kcVO0SuX6vPo2/s400/genos1.jpg" alt="" id="BLOGGER_PHOTO_ID_5134269506123870546" border="0" /></a><br />From Micah:<br /><br /><blockquote>Both use rib eye (Delmonico) steak, sliced thin for their cheese steaks. Geno's never claimed to be the creator of the sandwich, they just claim to make a better sandwich then Pat's.<br /><br />They each use different styles of grill keeping. While Geno's keeps there grill immaculately clean, and free from grease, Pat's keeps their grill covered with grease from the previous sandwiches. Both claim that it makes for a better taste. Both are also supposed to be open 24/7 -365.<br /><br />The other big rivalry is between Pat's King of Steaks and Rick's Philly Steaks. I heard the story on FoodTV but took this part from Wikepedia to save time in toying it all out.<br /><br />"Pat's King of Steaks is the original shop opened by Pasquale "Pat" Olivieri and his brother, Harry. Harry's grandson, Frank, owns Pat's. Pat's grandson, Rick, owns Rick's Original Philly Steaks at Reading Terminal Market.<br /><br />Pat's son, Herbert (Rick's father), expanded the business by opening franchises of Pat's King of Steaks. In the 1980's, the Olivieris split up the business. Harry and Frank Sr. kept the original location, Herbert ("King" Pat's son) opened Olivieri's Prince of Steaks in Reading Terminal Market. Herbert's son Rick renamed it "Rick's" in the mid-1990s, still using the crown logo and mentioning his grandfather, Pat Olivieri.<br /><br />In October 2006, Pat's sued Rick's, alleging trademark infringement, trademark dilution and unfair competition, based on the use of the crown logo and the name "Pat Olivieri"."</blockquote><br />I've made cheesesteaks at home.<br /><br />My method is to thinly slice a relatively inexpensive cut of steak such as round and fry the slices in a cast iron pan, seasoning liberally with kosher salt. I use 1/4 pound per person.<br /><br />Separately, I saute sliced (not chopped) onions and green peppers until soft. Quantity is based on how you wish to balance the vegetables with the meat and cheese.<br /><br />For cheese, I use yellow American -- the actual cheese, not cheese food or process cheese food, and melt it in the microwave. I use two slices per sandwich.<br /><br />The roll is always a supermarket brand soft sub roll.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8AfO_1esVoxRnU3vz6sUS9DQsJisSOnjMIrFof-CPedP_tdvZO0CqIDlnjQrU4v440VQIxNnqG0iWCACWv1glQjKyk6-F8p756031Q-O-0SxBI34FXsV9QDy3xhJyl21kS5Wh/s1600-h/patsfood.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8AfO_1esVoxRnU3vz6sUS9DQsJisSOnjMIrFof-CPedP_tdvZO0CqIDlnjQrU4v440VQIxNnqG0iWCACWv1glQjKyk6-F8p756031Q-O-0SxBI34FXsV9QDy3xhJyl21kS5Wh/s400/patsfood.jpg" alt="" id="BLOGGER_PHOTO_ID_5134269733757137250" border="0" /></a>I've made these as part of a party spread and cut each roll into three or four pieces.<br /><br />A great tarted up steak sandwich is the Number 9 at <a href="http://www.dangelos.com/">D'Angelo</a>, a sandwich chain in New England. I once had one when dining with a girlfriend. As chunks of food fell out of the sandwich and juices ran down my chin she said, "You're making a spectacle of yourself!" Indeed I did.Eric Ribackhttp://www.blogger.com/profile/11870213964744332539noreply@blogger.com0