Oregon Pinot Noir - Interesting and Organic by John Syfor

Oregon Pinot Noir

Interesting and Organic

For those of you who might enjoy wine, I apologize for my recent absence as I have been in the throws of a four-week-long inventory. If anything can take the fun out of wine, that would be it. Well I am back and I have something very interesting, yet still affordable. I bring to you the 2010 Cooper Hill Pinot Noir by Cooper Mountain Winery.  Most wines at this price point offer very little other than primary (generated by the grape itself) fruit flavors, but this gem speaks of the wonders of it's soil. On the nose, it is smoky and earthy (mushroom). On the palate, it is medium bodied, crisp, and tart cherry with a hint of that smokiness. This wine is to be enjoyed now or over the next year with heavier salmon or lighter red meat dishes. And for the "environmentally friendly" (still sorting out what this actually means), the fruit for this wine is organically grown.

John Syfor - Wine Consultant
Federal Wines and Spirits
29 State Street, Boston MA
john@federalwine.com

Gluten-Free: Chuck E. Cheese's

Another national chain has announced a trial of gluten-free food in the last week with substantially less fanfare than Domino's wet glutenous blanket in my last post.

Chuck E. Cheese's is testing gluten-free pizza and cupcakes in all their Minnesota stores with the potential for roll-out across the US!


This pizza & games restaurant for children is putting all other dining establishments to shame. Following their training by the National Foundation for Celiac Awareness's GREAT Kitchens program (nice acronym), Chuck E. Cheese's has chosen to be emblematic of best practices to avoid cross-contamination. The personal cheese pizza is manufactured at Conte's Pasta and will arrive at individual store locations in frozen & bake-in-bag packaging that will remain sealed until it's delivered & opened at the table by an adult customer with a personal pizza cutter. Likewise, the single-serve chocolate fudge cupcakes from Fabe's All Natural Bakery -- which are not only gluten-free but also naturally sweetened with fruits, vegetables & grains -- are never touched by anyone after leaving the factory until they're in the hands of gluten-free adults or kids as well.


If these products meet the chain's taste & quality standards and there's enough demand, which there should be given the "overwhelming response from families requesting gluten-free items" according to Joe Elliot, Chuck E. Cheese's vice president of research and development, gluten-free options will eventually be launched across the country.

I agree, Chuck.  Thumbs up!

Additionally, they are considering offering gluten-free birthday parties (but even sooner than the full wheatless shebang) as well as other special dietary products nationwide if the test markets do well, including at all their eleven Massachusetts locations.


Chuck E. Cheese's, I promise your company lifelong loyalty that if you provide a place "Where a (gluten-free) Kid Can Be a Kid." I will have every one of my daughter's birthday parties (& any future children) at one of your franchises until she or they are inappropriately old. I will also find a myriad of reasons to go at least once a month for the rest of the year. Possibly by myself if I don't end up looking like a pedophile, because you are way safer for me than the adult-oriented Dave & Busters. You can hold me to it.


I urge you to contact Chuck E Cheese's guest relations on their website form or by phone at 1-888-778-7193 if you feel as strongly as I do that all American children should be able to enjoy their family dining, games and entertainment.


I'll meet you by the skee-ball.

Yes.

I will explode, but first, here are some Food Thoughts!

I spent the morning, afternoon, and evening eating. Non-stop. More than usual.

First Stop: Jewelry Designer Brooke Andrade's House for a home-cooked meal of French Toast with Maple Syrup, Linguiça Hash, and Fresh Strawberries. Nothing beats a home-cooked meal, especially one with friends - old and new.

Hot water.

Yummers. (Will you keep reading after I wrote Yummers?)

Syrup time.

Isn't this amazing? Brooke makes these. I almost stole it. Almost.

Second Stop (two hours after breakfast): New Deal Deli (no seating) in Revere, MA with Heavy Metal Bass Player Howie Snow to try the Big Bambino along with three other subs to compare. I've listed them in order of my preference (least fave to fave).

Italian Stallion (have to have a sub named that in Revere, huh?): Chicken Cutlet, Provolone, Pepperoni, Tomato Sauce, and Grated Cheese. This was my least favorite. Maybe because I never really liked Chicken Parm Subs. I much rather have a Chicken Cutlet Sub with Cheese, Lettuce, Tomato, Pickles, and Mayo/Ketchup Mixture (another item my former lover made; read Give Me Sugar, Baby.) The chicken seemed dry and unexciting to me. I know I was full already and the food had gotten cold probably because I had to take pictures, but still...next.    

Big Bambino: Italian Sub with Chicken Cutlets & Roasted Peppers. I was kind of disappointed with this because I had an Italian Sub from New Deal about twenty four hours before I had the Bambino (either not realizing I was going to the same place or not caring I was going to the same place when Howie described an Italian Sub with Chicken Tenders on it) and the one I had before was loaded with pickles, onions, and mildly hot peppers. I enjoyed my "original" Italian Sub. Well, anyways, this sub also had the same chicken from the Italian Stallion, and as you know, I already thought the chicken was dry and unexciting. It partly reminded me of the Chicken Parm sub as well, so I was already not feeling it. 

Tony Soprano: Hot Capocollo, Provolone, & Vinegar Peppers. By the time I got to this one, I was stuffed full of fat that it was refreshing to eat a vegetable. I liked the vinegar peppers. The meat was mild. I really don't recall seeing/eating provolone cheese.

Panini: Prosciutto, Fresh Mozzarella, Basil, Tomatoes, & Oil. Everything in this sub was fresh. The best two parts were the Mozzarella and the Prosciutto. The Mozzarella was thick and clean tasting. The Prosciutto was thinly sliced, not too salty. My only peeve is the sub needed a little more love with layering. It should be more like one thin layer of meat, then cheese, then basil, and repeat. Top with tomatoes and oil. This way, when you bite in, you get a mouthful of the best parts. 

Before.

After. (Is that Provolone on the Tony Soprano?)

Moxie. To Wash It Down With.

The Outside.

Don't get me wrong. This place is cool. They have all kinds of neat domestic and imported items you can buy like pastas and jars of pickled stuff. The deli meats taste fresh, and according to their menu, they use Boar's Head for the subs. I will just stick to my simple ol' Italian Sub next time, because I know that was pretty damn tasty.

On a completely different note, hear Howie's Food Thoughts:

Third Stop: Are you asking why there is a third stop after four subs and a gigantic breakfast? I had family just fly in from out of state, and the first stop for them is Kelly's Roast Beef. I have been craving Fried Scallops for the last couple of weeks. And you know what? I have been complaining about how overrated Kelly's is, but their Scallops saved my vote. It was exactly what I was looking for. Big and tender with a nice breading. I opted for the Plate which includes French Fries and Onion Rings.

After digesting a week's worth of calories and trying to survive three food comas with the sweats, I realized it is time to start looking into salads. So until the next adventure...

Submitted by Sarah Sparks

Food Thoughts with Squallie from The Old Edison

MMMM TASTY

During a fire alarm at the Midway Cafe, Squallie and friends were stopped to give their Food Thoughts. He was sad to miss out on Tasty Burger. Check this out: http://www.massbytes.com/p/massbytes-tv.html

Listen to some of The Old Edison: http://theoldedison.bandcamp.com/ 
While you look at Tasty Burger's Menu (droolz): http://www.tastyburger.com/

Food Thoughts: Camille & HookerClops

We talked Fried Chicken

During a fire alarm at the Midway Cafe, Camille (MassBytes' Blogger) and HookerClops (A Rock 'n' Rollin' Band) were stopped to give their Food Thoughts. Read Camille's post, it's her birthday soon. Balls!

http://www.massbytes.com/2012/05/chicken-meatball-soup-and-brush-with.html

Midway Cafe: http://www.midwaycafe.com/
HookerClops: http://hookerclops.com/

Why does HookerClops love The Cretins so much?

Assembled 1995 to combat the spread of lame music, The Cretins were very much a part of the pop punk revolution that infected the 1990′s. The Boston-based band developed their own sound early on but always managed to stay true to some of the best parts of the genre exemplified by bands like Green Day, The Descendants and Screeching Weasel. During that time Murf, AJ and the boys grew their fan base by opening for bands such as The Queers, MTX and the Groovie Ghoulies. Murf even filled in as the second guitarist for The Queers for a spell.

In the fall of ’96, the band released their first CD, “I Feel Better Already,” on the now defunct Melted Records and followed it up with several U.S. tours. Their sophomore CD, “We’re Gonna Get So Laid,” also on Melted, was released in the spring of ’98. Several more U.S. tours would follow but the band would call it quits sometime in the year 2000.

Now, after almost a ten year hiatus, the boys are back with a new CD on Insubordination Records entitled “More Stoopider.” One listen and you’ll understand that a little growing up can be a good thing. The Cretins

Metal Murf – Vocals and Guitar
AJ Cretin – Drums and Vocals
Mr. Altman – Guitar and Vocals
Gardner Crimewave – Bass

http://www.thecretinsboston.com/

Chicken Meatball "Soup" and a brush with fame

So the other night I went out to a show.  It was at the Midway and it featured a bunch of punk bands, including The Cretins, whom we were specifically going to see since they'll be playing at my birthday show, and I've never gone to one of their shows.  I never did get to see them - they didn't get to play, because the show started late, other bands ran long, and then the last band before them set off the fire alarm (no, really, that really happened).  But I did get to see someone I recognized from this very blog - well, two people, because the inimitable Sarah Sparks was there too - but famed habanero-eater and connoisseur of convenience store food Chestnut Growler was in attendance, and I'm not ashamed to say I was like "Hey!  I know that guy!  He's from MassBytes!"

No one is going to recognize me from the internet.  That's ok.

Unless maybe I come at you bearing a bowl of this "soup."  Then you too can say "Hey!  I know that girl!  She's from MassBytes... and you call this soup?  I don't think you know what the word 'soup' means."  It's true.  This isn't really soup.  It isn't really even stew.  The liquid all absorbs and thickens until it's just this sort of creamy glaze over everything, so it has that really smooth, unctuous - and here's a word I don't really like to use - mouthfeel.  It's one of those things that is deceptive about the ingredients.  The liquid is just stock and water thickened up by the pasta cooking in it.

You also get an interesting combination of geographical flavours in here - ideas of Mexican, Mediterranean, and Asian tastes all show up. Give it a try!

Also, the meatballs themselves are really good.

Give Me Sugar, Baby by Sarah Sparks

It's Mother's Day, and you do not want to cook. Take your special lady out to The Sugar Baking Co. & Restaurant, located at 4172 Washington Street, Roslindale, MA.

I recently went to this adorable place with a friend. My friend wanted breakfast. I wanted lunch. Perfect.

As I scanned the menu and drooled just a bit on the plastic covering, my eyes kept landing on the el Camino Burger - Seared Pancetta, Cheddar, and Over-medium Egg.

The description of the burger brought me back to the day an old flame made me a homemade burger layered with Taylor Ham (brought from NJ to my dinner plate in MA), Bacon, Over-easy Egg, and American Cheese. Man, the guy knew how to whip up some tasty, unhealthy foods.

My friend opted to get a simple breakfast of Over-easy Eggs, Bacon, Home Fries, and Toast. I stuck with the el Camino Burger. We both ordered an orange juice.

Once the food arrived, I couldn't resist taking pictures. First off, from the restaurant itself to the plating presentation, everything was clean and spotless. The plates of food looked amazing, huge, bright, and the sunlight came in through the window and shined its rays on the table.

After I snapped a few shots, I dug my teeth in to this monster of a burger. I was kind of disappointed, not because the burger was bad, but because I wanted the same burger I had so many years ago. Although, this didn't stop me from eating every last morsel.

I definitely would come back here again, and after reviewing their website, I like them even more.

"You’ll see us at local farms and purveyors and generally eating our way throughout New England in search of “the best” and a place for those select ingredients on our menu. Our eggs are cage free, all of our meats are certified humane, from the Vermont maple syrup to the fresh squeezed orange juice - everything here is real. We make every effort to use local suppliers and take advantage of what our seasons provide.

Of course it doesn’t get any more local than our own big bakery right out back. Many of the baked items on our menu were being taken out of the oven just as you walked through our door. This makes us very happy and we know you will be too." - http://www.sugarbakingcompany.com/about
 

The Sugar Baking Co. & Restaurant
4172 Washington St., Roslindale, MA 617-327-4174

It’s obvious we’re a bit obsessed with food. It’s also no secret that the food that wows you always begins with the best and freshest ingredients. Welcome to The Sugar Baking Co. & Restaurant. Around here we’re pretty big on composing and creating our own food, not merely assembling it.

 

Submitted by Sarah Sparks 

 

Close-up of the yummy el Camino Burger with Home Fries

Simple Kitchen with Krishna: Frittata

A Frittata is basically a Quiche, only simpler.

This is another simple egg recipe. This one takes a little longer but it’s worth the wait. The best part of this recipe is that you can put whatever vegetables you have on hand. Whether you want a spinach frittata or tomato and cheese frittata, you’re the boss and you decide what you want in it.

Ingredients:

• 5 eggs, beaten
• ¼ cup milk
• 2 tbsp. cream
• Half of an onion, diced or julienned
• Half of a tomato, diced or however you want to cut it
• ¼ cup of any grated cheese
• Unsalted butter
• Salt & pepper

Directions:
Turn oven on to broiler. Beat the eggs with a whisk in a medium bowl then add the milk, cream and seasonings. Melt butter on high heat and sauté the onion and tomato using a stainless frying pan for about 2-3 minutes or until the onion is translucent. Pour the egg mixture to the pan and don’t do anything for about 10 seconds. Start stirring, making sure the bottom doesn’t burn. Once a little firm, add the grated cheese then continue stirring. When you notice that it’s starting to get firmer, throw the pan in the oven for about 3-4 minutes or depending on how cooked you want it to be. I personally like a softer frittata so I leave it in the oven for less than 4 minutes. Take the pan out of the oven and try to lift up the sides using a rubber spatula. Flip the frittata bottom up on a chopping board. Done!

Serves 2-3

Squash Fritters by What's Cooking

As a side dish or an appetizer, the squash fritter is the chameleon of international cuisine.

When served with marinara they make a great Italian dish. The addition of tzatziki sauce creates a savory Mediterranean dish. A side of harisa will add a taste of Morocco. Top the fritters with a curry sauce for a trip to India, or spicy salsa for a south of the border treat. One of my personal favorites is ajvare, an eastern European spicy eggplant and pepper sauce. So whatever direction you want your meal to take, this fritter will certainly help you get there.

To prepare Squash Fritters:

• 2-3 green or yellow squash, shredded
• ¼ cup flour
• 1 egg, lightly beaten
• 1 – 2 green onions, sliced
• salt and pepper to taste

1. Shred the squash into a large bowl.
2. Add ¼ to ½ a teaspoon of salt and mix well. (The salt will help to remove the water from the squash).
3. Place the squash in a mesh strainer and drain for a half an hour.
4. Using a ricer, squeeze all the remaining liquid out of the squash and return to mixing bowl. (You can also use the back of a spoon against the mesh strainer to remove liquid).
5. Add the flour, egg, and green onion. Mix it into a batter.
6. Heat a ¾ inch of vegetable oil in a skillet until simmering.
7. Start by making one test fritter to check the oil temperature. Place a tablespoon of the batter carefully into the oil. (Water makes oil splatter, that is why it is important to squeeze as much moisture out of the squash as you can).
8. Cook the fritter in the hot oil for 2 to 3 minutes or until a golden color begins to appear around the edges.
9. Turn very carefully to avoid splattering the oil and cook for a few more minutes. (I use a chopstick along with my spatula to help turn the fritter and avoid splashing when I flip them).
10. When golden brown, remove the fritters from the oil and place them on a cooling rack over paper towels to drain.

Squash Fritters » What's Cooking
www.jamesandeverett.com

Gluten-Free: Domino's Pizza (Really?!? Maybe.) by Sahra Kant

I know it's not Thursday.  However, it is the 12th of May, so I can finally release confidential corporate information I've been sitting on for eight days.  And eight long nights, just like Chanukah.  It does feel a little like the holidays because....

As of today, Domino's is offering gluten-free pizza in all their US stores.

The first mainstream pizza chain!

Before we all get a little too excited -- although admittedly I've been over-excited about this for over a week -- there may be a catch that will disappoint those of us like myself, my mother and my daughter who are gluten-free out of medical necessity.  Those of you who are gluten-free by choice should be dialing a number, going to a website or pulling up an app right now.  What are you waiting for?



Domino's has been offering gluten free pizza in Australia and New Zealand since 2009.  However, despite past endorsement by Coeliac Australia (which seems to have since been removed from their site) and far stricter advertising & labeling rules than exist in America making it illegal to call something gluten-free if there are any traces of gluten...

The small print says "your meal may contain traces of gluten."  Domino's seems to have done nothing to avoid cross-contimination in their kitchens, ovens or with handling procedures.  Even more worryingly, the pizza toppings may not be gluten-free.  This is regardless of there being twelve allegedly safe pizza varieties, two sauces & over twenty individual toppings listed on their gluten-free cheat sheet as of January 2012.

This is-it-or-isn't-it has caused quite the scandal in Oceania.

Always read the small print.

I'm writing this blog post over a week in advance, far prior to when any information will be released to the public.  The manager of a New England-based Domino's store from whom I got this tip (thanks, if you're reading this) could not answer my questions about cross-contamination or topping issues.  Perhaps it'll be a different situation in America, but I have my doubts.  In this country there are still no rules & regulations from the FDA requiring any rules or regulations be followed regarding allowable amounts of gluten in foods labeled "gluten-free" & major differences among voluntary gluten-free labeling organizations.  This may well be an even bigger marketing gimmick than it is in Australia & New Zealand, severely putting the health of celiacs at risk.

A "gluten-friendly" pizza isn't good enough for me, my family, or countless others who are on a strict gluten-free diet.



[EDIT, 5/11 @ 7:34pm]: I just got news that my source was wrong about the day of release, taking away my big scoop. :( Domino's released this information four days ago! However, I was right -- read the Domino's FAQ.