Archive for the ‘Hot off the Grill’ Category
Mrs. Burgerdogboy came back from an outing with her pals at ScarletGirl.com, with a most unusual rave – no, not the latest in intimate playthings for couples, but rather a tip on a pizza her husband must try!
So Sunday nite she urged us out the door as the punctuation for a week we have both been suffering from the Portland winter crud sickness – either as a very loving jesture or in fact as an excuse to pick up some ice cream – the cure all for any known feminine malady.
We motored over to Uncle John’s Market in Burlingame, long the destination of Portland pizza whisperers, but heretofore unvisited by Portland’s leading “pizza expert.” (Moi).
So here’s the drill. There is a strictly take-out pizzeria inside this neighborhood market, offering slices or one-sized (x-large) pies to go, with your choice of toppings.
The mistress of Scarletgirl had recommended the pie as a thinner crust rendition of typical NY pizza, a two-handed slice, and she was spot on in both her description, and her understanding of what Burgerdogboy likes.
We grabbed a single slice of pepperoni for $2.75, and both enjoyed noshing on it on our way to ice cream land.
It’s thinner than typical NY pie, bordering on a cracker-thin, crispy slice, with nice cheese bubbles and a little char on the crust.
I grabbed a take-out menu, as it’s near to impossible to find details (or a phone number) for this neighborhood gem online.
For a quick slice in SW Portland, hit up Uncle John’s, or call ahead and order a large pie to go, or to enjoy al fresco (in your car) as we did!
It’s funny that the second time I’d end up at Five Guys that it would be the same location that I first visited, three or four years ago. It’s when Five Guys was still rather novel, and especially to Portland, as it was the first location – in the SW burb of Beaverton. I apparently was not moved enough to review it the first visit, at least I don’t see it in my archives. I do remember a couple of things about it, 1) I thought it was spendy, and 2) you get a boatload of fries. Oh, and free peanuts.
Nothing much has changed at the Beaverton Five Guys, except there were only three guys there. I went with the “Little” Burger; upon inquiring as to its weight, I confused the counter help. Who. Couldn’t. Help.
It’s an adequate burger and still a boatload of fries. And still spendy. 1 burger, 1 small fries, 2 drinks, nigh onto $15. The late Mrs Burgerdogboy and I had a better burger down the road at the Fresh Grill back in the day. Five Guys is slow, too, no matter how busy or empty they are.
But Five Guys is a better burger than many – certainly than McDonalds, Burger King, Wendy’s, and In N Out. I think Steak N Shake is a better value, and prefer the taste of Fatburger patties.
I do like that Five Guys has the Coke Freestyle machine, allowing you to make crazy ass mixtures of soda. But a word of advice, skip the Coke Zero Lime.
Any time I pick up a product to purchase and the first two words on the ingredient list are not “mechanically separated,” I figure I’m way ahead of the game. It was the ingredient list that attracted me to the meat ravioli product of Perfect Pasta, a suburban Chicago manufacturer.
Note the ingredients: Durum wheat flour, beef, egg, whole milk ricotta, water, Romano, onions,celery, crarots, salt, bread crumbs, fresh garlic, parsley, fresh sage, fresh rosemaqry, black pepper, granulated garlic.
Isn’t that perfect? Sounds like some grandma’s recipe.
Perfect Pasta has been cranking out various noodle recipes of all ilks for consumers and commercial users for several decades. They focus on one segment of the industry and do it well.
So many pre-made, frozen ravioli have no taste and worse texture, but this product is a gem. Not only can you see the various ingredients (picture below), you can actually taste them!
If Google maps is correct (and it isn’t, on occasion), below you will a pic of Perfect Pasta’s plant, USDA inspected establishment # 19829. Use the company’s locator to find an outlet near you.
Perfect Pasta Meat Ravioli Review
Tried out a new pre-made pizza sauce last night, from Chicago pizza supplies and food supplier, Pastorelli, who have been around for a million years or so. In addition to pizza sauce, they have a number of consumer products including tomato derivatives, olive oils, and pre-made crusts, which I tried previously. The past few years, I’ve been pretty satisfied with Contadina Pizza Sauce in a squeeze bottle, when I’m not in the mood to make sauce from scratch, but they may have fallen from grace, or at least to second place, after sampling the Pastorelli.
Take a look at this ingredient list: Tomato Puree (Water, Tomato Paste), Canola Oil, Import Extra Virgin Olive Oil, Salt, Imported Pecorino Romano Cheese, Spices and Garlic. You can’t get much more basic than that! I like the flavor and texture, it leans to the thicker end of the sauce spectrum, and nicely covers a pie. It’s not sickeningly sweet, and has a nice little zest. It also comes in one serving pouches, if that’s your preference, though the small can works out perfectly too. Buy online if you can’t find it in your local grocery.
If you’re really hungry, take comfort in knowing that many of Pastorelli’s products are available in 55 gallon barrels, and 250 gallon totes.
If you’re feeling especially ambitious, my recipe for homemade pizza dough is pretty straight forward, but does require some advance planning.
Pastorelli Pizza Sauce Review
Seventy years ago this month, the only Americans around Nuremberg were 10,000 feet over it, dropping bombs to break the industrial backbone of the Third Reich; 90% of the city was destroyed and 100,000 people killed.
You can’t tell.
The city has been rebuilt to look exactly as it did before the bombing. From photographs, paintings, and architectural plans, Nuremberg, like many cities in Europe, wanted to preserve its heritage.
The inner walled city is curiously reminiscent of the Old City of Jerusalem, with the wall running the perimeter of the central business district, guarded by a moat now used only as a pedestrian walkway.
Three large churches border the town square, which is daily the scene of a local vegetable, fruit, bread, and cheese market. Scattered through the marketplace are sausage stands and pretzel vendors.
To commemorate the awful events of seven decades ago, billboard sized posters of the destruction have been erected outside the restored buildings. The devastation, memorialized in black and white seems horrible.
This is probably a good time to be here; the city is quaint and surely throngs of tourists must crowd the streets in the summer. The natives are friendly and accommodating. At a restaurant last night, we were invited to sit with a local family (there were no empty tables), and they were anxious to hear about the US. They have a daughter who lives in Fresno, and wanted to know if I had ever been there, and what it was like.
The train travel reminded me of what I like about Europe, but also what I miss about the US.
Since 1419 (that’s right) Zum Gulden Stern has been serving Nuremburg’s special “Rostbratwurst.” They are available starting from a fresh or smoked version, and prepared on a grill. It’s the oldest sausage restaurant in the world. (Duh).
I seldom journey someplace without trying a local specialty or two, and here would be no exception. I wondered in the restaurant, which was “casually busy,” and found a table. I figured I’d try one or two of the sausages and be on my way, satisfied with my outing.
Frau Henrietta, a woman the size of a picnic table, rolled up to the table to inquire about my order. I noted on the menu that the little tubular delights were sold in denominations of six, and I knew they were small, so I uttered that I would take six, thinking that’s more than enough of a sample, and I’d be on my way.
She looked at me crossly I thought she was going to spit on me, but she only spit out her words: “Six is a child’s order!”
I reconsidered my order and said an even dozen it was then, but Henrietta would have none of it: “Twelve is a woman’s order!”
Can you guess what happened next? Yes, I ordered EIGHTEEN, and she beamed and said “That is a man’s order!”
Next up was the drink selection, and I hardly wanted to go through the inquisition again, so I told her to bring me an appropriate beverage, and she was back in a second with an over-sized pitcher of a local beer that is mixed with lemon. A seasonal thing. Back before there was a craft brewer on every block trying to make beer taste like chocolate or emeralds or whatever.
I managed to get thru a dozen sausages and two glasses of beer. Everything at the restaurant is very locally sourced, with ingredients coming together from nearby fields to make fresh horseradish, sauerkraut, and potato salad on a daily basis.
Take a virtual tour of the restaurant.
Worlds Oldest Sausage Restaurant
I’m reluctant to try almost any freezer pizza that says it can be microwaved. Just never works out, in my opinion. But Reggio’s is one of my favorite frozen brands, and the individual sized were on an endcap and on sale, so I thought I’d give one a whirl. I’ve tried the size before, but in a conventional oven, as I am likely to do, given the option. The results were satisfactory.
Two things that food producers have so far failed to master, one is microwavable pizza, the other is “crispness” on deep fried products. The Reggio’s pie includes one of those “specialized” baking surfaces (within the box) which is supposed to amp up the crisp factor. In the base of this product, you remove from the box and the cello, and slide the frozen pizza back into the box for its minute or so in the nuke-a-torium.
I wasn’t very happy with the result. While the familiar taste of a Reggio’s pie was there, and the interior portion was adequate, the crust rim was rock hard, and part of the pie was left in the box. It doesn’t appear there is any easy way to get the pie out of the ‘cooking chamber box’ intact.
As with most products that give you the option of conventional oven or microwave, despite the time needed and energy consumption, I always recommend using your oven. In the case of this pizza, the upside results would have been two fold: 1) even crust baking, and 2) better appearance.
I haven’t been in a Trader Joe’s for awhile. Not sure why, wasn’t an intentional thing unless you count the frustration of parking at many of them. No, just circumstance. Kinda odd actually, since I think they have some of the best frozen pizzas (imported from Italy and France) available, and something I had forgotten about, their frozen chocolate croissants.
Croissants came to me fairly late in life, when I was partners with an American woman living in Europe. We had a place in Leysin, Switzerland, and after a few globe trotting years relocated to Paris, just off the Rue Saint Denis, in the 10th. We were just a down the street from Gare de L’est, one of the city’s train stations, and handy for popping around the rest of Europe. In both Leysin and Paris, pain au chocolates (not really a croissant) were a big part of our morning routine, walking down to the patisserie or bistro or tabac to have one along with an espresso or six.
Trader Joes does an outstanding job of replicating that experience, although you’d never expect that when opening the box and pouring out the four little rock hard nuggets of dough; you have to let them thaw and rise on the counter overnight, so they are not really an impulse item (well, they are to buy, just not to eat).
After you let them thaw, pop them into a pre-heated oven for 20-25 minutes, the box cautions you that if they are “light brown” they aren’t done – bake until they are a deep rich brown in color. They are amazing. They also have almond ones (which I like) and ham and cheese (which surprisingly, I haven’t tried. note to self).
Trader Joes Chocolate Croissants
For over sixty years, Superdawg has been serving up their special menu of hot dogs, burgers, fries and shakes in Northwest Chicago. It’s still run by the family of the founder, and I always appreciate that type of business and try to patronize them more often than not.
In virtually any list of the top hot dogs in the city, Superdawg makes the cut. They have their own pet names for the menu items, and claim proprietary ingredients and seasoning. Each “sandwich” comes in a special box with a mound of fries, terrific pickle spear, and even more terrific, half of a pickled green tomato.
I went with the “Supercheesie,” their freshly ground burger under melted American cheese. The burgers come fully dressed to your specifications, with a couple of different options being rye bread in lieu of a traditional bun, and “piccalilli” or at least Superdawg’s interpretation of it. The traditional piccalilli originated in England as a take off on “Indian pickles” and is comprised of diced pickles, vegetables and seasonings. Superdawg’s is more akin to a sweet relish, something I don’t usually order, but went with it and was delightfully surprised at the outcome. I did like it.
“Superfries” are crinkle cut, crispy, and nicely salted. Other menu choices include their hot dog, polish, chicken tenders, tamales, assorted fried vegetables, and fountain treats, including most likely the best chocolate malted I have ever had anywhere, They start with an entire pint of premium and work their magic from there.
The iconic stand with its hot dog character statues remains an outpost of carhop service, and some families turn a visit into a tailgating even, bringing their own tables and chairs. Superdawg only has one other full-size location. I’m not sure why, as this business, with its short menu and long track record of success, would have been perfect for major expansion or franchising. It’s most certainly a better product than many chains.
The full Superdawg menu is here:
I used to include maps on every post, quit for awhile, but you’ve asked me to stick ‘em in again. So here’s how to get to Superdawg, accessible by Metra, off I-90 or I-94 (on the way to an from O’Hare, btw)
I was flying home from FCO, stopped at ORD and taxied out to a suburban airport to hook up with a friend, and bum a ride on his plane back to Santa Barbara. He was held up with a ground stop at TEB, so I was gonna have a couple of hours to kill. Luckily, there was a bar and restaurant at the airstrip. I didn’t even know the airport was there, despite the fact I used to live nearby. Seems more like it’s for personal aircraft, I didn’t see many corporate-sized planes on the tie downs. There’s a flight school and heliport, as well.
The restaurant overlooks the runway, and it’s called Pilot Pete’s. It has an aviation theme (surprise!) with large scale model airplanes hanging from the ceiling, airline seats in the waiting area, and other general air knick-knacks as decorations.
I admire the owner/manager, this place has a very long menu, seemingly no pre-prepared dishes, as well as daily specials. It has to be a chore to keep everything running smoothly. The waitstaff is clad in shirts that say “Flight Crew,” and the couple I talked to said they’d worked there for years and wouldn’t work anyplace else.
Although this place is apparently known for its version of the hundred dollar hamburger, I was in the mood for something a little different, and surprise, I over ordered. Started with an amazing “Fall Salad”, which crisp greens, blueberry, chicken and damn near a half pound of feta. Salad came with soup, and I opted for French Onion, piping hot, flavorful, with the traditional baked cheese/crouton cap.
Launched into the restaurant’s version of a Cuban, which the menu says is an homage to the one prepared by Treasure Island in Tampa. Pete’s strayed a little bit by adding mayo, tomato, and lettuce, which didn’t take away from the quality meats and cheese, which were amply packed between pressed halves of a garlic Cuban baguette.
The only downside to the meal were the accompanying fries, which were the extruded type, good flavoring and seasoning, just not a personal favorite. Overall, it was a terrific meal with portion sizes that could easily have served three. Sandwich, soup, salad, cocktail, $40 including tip.
Here’s the menu.
Pilot Petes Restaurant Review
Add up all the major fast food joints and know that there are more hot dog stands in Chicago than the fast food numbers combined. Many of them are called “iconic” for one reason or another – longevity, special menu. One such icon, “Hot Dougs” closed last week after a mere 13 years in business. Owner Doug Sohm says it’s time “to do something else.”
Not just another “hot dog stand” Sohn was on a mission to bring gourmet food to the masses with value pricing, and did this by placing such ingredients inside natural casings and serving them on a bun.
The menu featured rotating items featuring different ingredients, in addition to the standard fare. Menu items were named after politicians and celebrities, ala the style of Pinks Hollywood.
Sohm got a lot of publicity during Chicago’s short lived ban on fois gras, when he kept serving the delicacy as a sausage ingredient. Eventually he was fined and thirty pounds of the delicious pate was removed from the restaurant.
Another eyebrow raising feature was on Friday and Saturday, you could get fries cooke in duck fat.
The last few years, there was almost always a line at opening hour at Hot Dougs, and the weeks preceding closing were no exception, with some staking out their positions at 1 AM. Enough people were in line those last few days that usually by 7:30 or 8:00 AM, people were told that beyond that point in the line would not be served prior to closing time.
A video on the closing hours is from CBS in Chicago is below, following that is a typical Hot Dougs menu..