In the spirit of the season, the GF and I decided to spend the bulk of a day Christmas shopping for my daughter and a variety of other people who deserve gifts this holiday season, one of whom tried to pull me from my vehicle after I was pushed into a utility pole day before yesterday  (I’m okay. No worries).  This ordeal went on for about 5 hours, and I was beat.  My reward for the shopping was a trip to my local watering hole for a beverage or 10, and then Facebook reared its ugly head.

I have finally realized how bad the Houston Press food blog sucks.  I am not talking  ”suck” as in  casually enjoying a tootsie pop.  I am talking sucking a golf ball through a garden hose kind of “suck.” Their latest and greatest piece of drivel was the 5 Stocking Stuffers for the Foodies in Your Family. First of all, this is a bit late in the season to be making suggestions.  The article should have been geared towards last minute items for the foodies, not stocking stuffers.  Know your retail calendar guys; you’re better than that.  The suggestion to “purchase a small package of spice rubs so the griller in your family can literally spice things up when they grill” while offering no specific suggestions for the reader is nothing but lazy and uninspired.

Here are MY specific suggestions for foodie stocking stuffers.  I understand that I am a bit behind in the game as well, but don’t judge me.  My semester just ended.

1: Star Trek pizza cutter Ok, we all have that nerd in our family, and odds are that he likes pizza, too.  This is for the person who has all things culinary and that needs a good laugh.  For those of you with a bit higher standards, there is a golden one as well. Go to Think Geek for more details.

2: Cookie Butter from Trader Joe’s Up until the last month or so there was no presence of Trader Joe’s in the greater Houston area.  With the emergence of this foodie mecca there is a product that apparently the book community can not get enough of.  I am speaking of cookie butter.

3: Spice Rubs from Goode Company Jim and Levi Goode know what they are doing when it comes to BBQ.  They have been pit masters for decades and have not missed a beat in all of that time.  Their rubs and seasonings are synonymous with Texas BBQ and can be easily purchased at their restaurants as well at The Goode Company online store.

4: Buc-ee’s sugar free chocolate covered pecans Speaking of the 50 lbs. I need to lose.  The sugar free chocolate covered pecans are something for the snack, chocolate, and nut lover can get behind.  The chocolate is decadent and smooth while the nuts remain crunchy.  This is a stocking stuffer for those looking to cut a few calories with a healthy snack and still have a sweet treat. Visit a Buc-ee’s near you for these morsels of awesomeness.

5: Bacon Band-aids Now all us foodies out there use knives and other sharp objects day in and day out.  It is a necessary evil.  Why not give the foodie something to laugh about once they have sliced into their own flesh.  Bacon band-aids are the answers, because remember everything is better with bacon.

Now come on Houston Press was that so hard. Please, dear reader, feel free to share some specific foodie stocking stuffers in the comments section but for Pete’s sake be specific and try to refrain from being lazy and uninspired.

Happy Fooding!

I was supposed to have the little one that day, but she stayed with mom since I had exams for summer school to deal with.  I had a simple plan for the day: study, have lunch, take tests, go to dinner.  Then, I decided to listen to The J&R show on sports radio 610, and it all fell off the tracks.I am a huge fan of the show and a bigger fan of their remote broadcasts. Rich is on vacation, so it was Josh Innes and Brian Straw, but it was still a good show.

As I was sitting at Bakers Street Pub in the village waiting for my chicken nachos, I saw that my friends at Stick It  Food truck needed a square credit card reader.  The folks at  Sirena Seafood were more than willing to let them borrow an extra one, so the GF and I decided to help out Ruth and Alberto by picking it up for them since Sirena was on our way.

We got to Grand Prize a bit early for service, but we were pleased with the laid back feeling of the establishment.   The GF and I ascended to the second floor to find what is, quite possibly, the most comfortable chair I have ever sat in, to wait for service to begin.  And once it began, I was a happy guy.

Let’s start with the one of the only things that the GF will not eat in Mexico – Elote (See Above).  Traditionally, or I guess recently, the Elote in Mexico is roasted corn coated in mayonnaise, which is loathed by the aforementioned GF, and seasoned with cheese and spices.  Stick It played on this premise by going with what was probably a more traditional method of preparation, using Mexican Crema as the “glue” to hold onto the cheese and spices.  The GF was a happy lady.

Next on the agenda were the Crab Sandies.  They had a light texture and a refreshing feel to them, mainly because of the stone fruit slaw that they had on top.  They tasted good, more or less an inside out crab cake, but I would need about 5 more if I were to have it as an entree.

Then came the BBQ sandwich that had magic pickles on it made by Bernie’s Burger Bus.  I watched the production of said sandwich and would not call it a traditional BBQ sandwich, but it was so good I did not care.  It was truly a cross between a Philly cheese steak sandwich, and a good brisket po-boy.  The meat was juicy and it was topped with, not only the magic pickles and Ruth’s homemade BBQ sauce, but smoked sausage as well.  I am pretty sure there is nothing left to be said on this matter.

As a rule, I hate sweets, but the S’more Bread Pudding hit the spot for me.  It used the traditional unsweetened bread as its base, and had just enough chocolate to not overpower the dish. It had a savory quality to it, while being sweet, but not cloyingly sweet.  I have no picture of it, since it did not last long enough between the GF and I to take one. Stick It posted one online, though.

The one observation I will have about the set-up is the lack of direction.  The bar does little to communicate as to how food service should go.  For a first time diner at this unique event, there is a little figuring out to be done, but other than that, I have no complaints.

I encourage my readers to head to Grand Prize Bar for dinner if you are in the neighborhood, or just looking for a great dinner.  The food truck chefs are masters at creating something amazing from essentially nothing.  As a foodie I intend to return and sample some different fare on a different night, but for now you can see how a good idea can create new adventures just by going to dinner.

Happy Fooding!

The old stand by is a national name with a home town feel.  St. Arnold’s, in their relatively new digs in downtown Houston, is a traditional meeting place for the young professionals and beer aficionados on a Saturday afternoon, and it has been for years.  I had not been to the new place since they had opened, but the girlfriend and I needed something to do one weekend without the little one, so we decided to go.

This is the first brewery experience for the girlfriend so I had to ease her in.  We found the new St. Arnold’s easy enough and managed to find good parking, relative to the time of day.  The brewery has a Wonka-esque feel to it when you’re walking up, since it is in an old industrial part of the city. When you walk in, it looks pretty much like you expect from the outside, until you get upstairs.

The line formed in a narrow hallway that was a bit much for the GF, who is a little claustrophobic.  She was not sure what to make of all of these people, and why they were standing in line.  The I.D. verification was part of the hold up, but when we got inside she realized the sheer volume of people that had gathered there. The regulars had already set up shop with board games, pizzas, and other interactive entertainment.  The newbies all waited by the door for the tour, beer in hand, and we were led into the brewery.

It was your standard brewery tour, with the explanation of the brew process dumbed down for those not familiar with it, but it was educational none the less.  The best part of the tour was getting to see the fermenting tanks and the different names that were assigned to them.  There was no rhyme or reason to it, but they were whimsical nonetheless. Since the GF is a book nerd, she took great pleasure in guessing at the literary references.

There was also a tied dyed Rolls Royce that we took a minute to check out, that fit nicely with the theme of the St. Arnold Summer Pilsner. I had our samples, since the GF does not drink beer and gave me her tokens, though she did treat herself to a root-beer that is bottled there as well.  It got a bit to crowded for her, and we did not bring any games or picnic paraphernalia with us.  All and all, it was a good experience for the beer novice, especially if they want beer and a show.

Upon further investigation there seems to be a boom of craft beer breweries popping up around the city of Houston.  Don’t get me wrong. I am not mad about this in any way, shape, or from. I am just stating a fact.  I first noticed the beer for my next brewery at my local Kroger and was intrigued.  The GF encouraged me to buy a 6 pack of Weisa-Versa, and I was not disappointed.  It is a wheat beer with a pleasant sweetness, with crisp hoppy notes at the end that does not interfere with its smooth and rich taste.

I thought I followed this brewery on Twitter,and I was correct.  Karbach Brewery is a local establishment, centrally located and not too far from downtown Houston.  On one of my rare days off I decided to partake of their goods, while waiting for the GF to get done with a Saturday training session. I was nothing like the St. Arnold’s experience.  It was similar in that fact that it is situated in an industrial area of the city, but it has a nice sign out from, making their presense known.  They offer ample parking in the front of the brewery, in a vacant grass lot that they apparently own as well.

This place was much more relaxing environment for the true beer snob, and I say that in the most loving way, since we can smell our own.  They had no lines or signs leading you to the corral that would hold the patrons of the brewery until it reached capacity.  Karbach has a truly free-formed experience to it. There is room on the grounds to bring your own chairs and tables to enjoy whatever food truck is there that day. The two times I have been it was Flaming Patties and Pi Pizza.  If you have read this blog you know my feelings on Pi Pizza and, if not go about two posts back, you will see.

Karbach offered one thing on their tour that St. Arnold’s did not, a detailed description of the packaging equipment and a tour of said equipment.  This is the OCD in me coming out, since I have to know everything about a product to be satisfied.

Now, my third brewery was a bit of an anomaly. I was not aware of their existence until they sponsored the turtle races at Little Woodrow’s in mid-town Houston a few Thursdays ago.  They do not bottle or sell retail in any way, so unlike Karbach, I had to happen upon Buffalo Bayou Brewing Co. while out and about.

They are still relatively small and have recently started offering “open houses.”  The funny thing is that is exactly what they are.  It was weird walking up to the place, since there were no signs leading you into the building or signs on the building identifying it as a brewery.  I really had no idea where to go, so we just followed the crowd.  This did not set the expectation in a positive way, but I was willing to give them a chance.

When you walk in (pre-printed tickets are advisable for $10 online) and hand them your ticket ,you are greeted with a snifter of their signature 1836 beer, named after the founding year of Houston, I am assuming. Then something happens.  You become a part of the brewery.  There are founders, marketing people, friends of the brewery, and others just walking around talking to those enjoying the beer.  There is no tour, but I knew more about the brewery in 5 minutes than I did at the other breweries after a whole day there.

Now comes the best part of my experience at Buffalo Bayou Brewing Co.  They were able to get the GF to like a beer.  Yes, you read that right. She is always willing to try each new beer, and, when she says that she hates it, it is not just because. She actually hates the taste (mostly the hops, I think).  But she finally found one that she enjoyed.  The new Summer Wit is delicious on its own, and it has been further transformed (allegedly) by Ziggy’s Bar and Grill.  The addition of hibisucs soda makes this a sweet, yet savory, shandy that can be enjoyed by beer lovers and non-beer lovers alike.

Each of these breweries have something different to offer.  St. Arnold’s has its traditions, and name recognition. Karbach has its technical know how and expertise to educate those on beer and brewing, and Buffalo Brewing offers a sense of community and connection with each of their patrons.  Even if you don’t like beer, make it out to one (or all) of them with someone who does.  It is a great way to connect with local business, as well as connect with the community around you. As Buffalo Brewing showed me on my trip there, you never know what new beverage is lurking at the neighborhood brewery.

I love Houston and there is so much to do here.  There are untapped treasures that are right at our fingertips. They just take a little work to find.  I hope this post challenges you to seek out those adventures and experiences that are just below the surface.

Happy Fooding!

Ok, here is where it gets tricky.  I am angry from a business standpoint, based on the comments on Twitter and in some of the lines about the cost of admission.  I understand that this is something to which some people would like to take their family of 4, but, seriously, folks, this was really for the hardcore foodie.  There were not games or things for children. It was a bit difficult to find a beverage if you didn’t go in for beer or wine.  The $16.00 admission fee that so many complained about actually covered more than you might think.  There was entertainment, restroom facilities, and, let’s not forget to mention, a donation to the Houston Community College System.  If you do the math, you paid $8 for entry, $5 for a beverage, $2 for entertainment, and a $1 donation to education.  Get over it!

Photo from of the Haute Wheels Facebook Page

Now, back to the topic at hand.  I agree the line was a bit long for admission since I already had tickets, but that was necessary to adhere to strict T.A.B.C. regulations (I know. I am T.A.B.C. certified.), so I can understand.  The line moved quickly, much to my pleasure, and we were inside to partake in the fare that we had been yearning for.

Now, you have to remember I am friends with one truck, Stick It, so I wanted to say hello immediately before it got nuts in there.  We went and said hi to Kesha (pronounced key-sha) and Ruth and moved on (we did partake in a fried chicken stick later in the day).  The information we received here was important, however.  Apparently the festival organizers “suggested” that the truck serve appetizer portions and not whole meals to keep the costs down, as well as the lines.  One truck noticeably did not heed the advice, but I will say more on that later.

The first stop was at St. John’s Fire truck. I don’t know the meaning of the name but I would like to find out.  We tried some form of ceviche  that was refreshing for the warm spring day, and a good palate cleanser to begin the food journey.

Our next stop was Kurbside Eatz, and let me tell you that what I had there, I will be craving on a daily basis from here on out.  The Philly Cheese Steak egg rolls are now last meal food for me.  The beef is tender, the cheese savory, and the veggies have a light crunch that plays off the spring roll wrapper in a way I can not put into words.

Now this diatribe is mostly about the food.  However there were beverages in the mix, as well.  I tried beers from a multitude of breweries and a few drinks like a skinny margarita in a bottle.  These deserve their own post, so, for the time being, we will table them.

As we were walking, I found the No Borders Truck and my friend Nick Cassares, and we started talking.  His mother (proprietor of the truck, as well as Sylvia’s Enchilada Kitchen) was there as well.  This is significant as she had recently been involved in a shooting, but I was happy to see that she was back on her feet. I got to talk to Sylvia later that day, it went well, and I will leave it at that.

Next, onto the fish taco from H-Town Streats.  While the girlfriend stood in line, I went to procure more beverages, and I wondered what this taco would be like. I was not sure if it was grilled or fried, but I did not care since there was beer to be had.  The thing that got me was the preserved lemon slaw.  I love citrus, especially preserved lemons.  It was fried, much to my caloric dismay, but had a fabulous cornmeal crunch and the slaw was citrusy, tangy, and bitter all at the same time.  I loved it, but the GF was apathetic.

Next, on to the pulled pork aspect of the program.  The GF is from East Tennessee, where pulled pork is an art form. I took her to try the Maya Bowl at Bare Bowls.  We waited longer than I had hoped, but what we got was worth waiting for (though not much longer).  The pork was tender with a great flavor, and it was served over a bed of rice that I truly enjoyed.  I would have liked a sauce or some from of Jus to round out the flavor but this was fine for the price.

Now, I am a loyal guy, and my belief is to take care of those that take care of me.  Pi Pizza was the subject of my last post, and I had to visit them again.  I took advantage of the Tre Porcellini (a three-meat variety) this time since I had been inundated with fusion food most of the day, and I wanted “regular food” on my way out.  It was also the pie that that the GF has been dying to try, but I would not let her. I prefer to take advantage of Pi Pizza’s creativity.

Now, we come to the end of my journey to Haute Wheels.  I am going to catch some flack from some people, but I was disappointed in Bernie’s Burger Bus.  Based on what I was told from numerous vendors this festival was a chance to highlight your best in an effort to grow your business, but when I went to Bernie’s I was a bit put out.  I was looking forward to sampling the fare, but I was hit with a full menu, and not many options for sampling.  $11 for a burger and fries are extra?  I understand that when you are out trying to make a profit and competing with other trucks, you should give it your all and dominate.  However, when you are working together to build an image, it would probably be better to play well with others.  The lines when I was there will agree with me, since they were non-existent at such a well known truck.

Now when I was walking out of Haute Wheels, I felt good (the artisan beer did not hurt). Then the GF said she wanted something sweet.  I told that I had noticed The Sweet Shop near the entrance, and we made our way there. It had a manageable line, a good sign in my opinion.  We got to the front, and an argument ensued about what we should get.  We decided on a turtle brownie cupcake filled with vanilla ice cream.  I hate sweets, but this was a religious experience.  The caramel had a bite without the stickiness, and the chocolate butter cream was smooth and savory, adding a touch of sweetness to the decadence of the cake.  Then I realized what was different about this cake.  It was stuffed to order with vanilla ice cream.  If you are not hooked by now on this dessert, you are dead inside.

The cupcake was the icing on the cake (pun intended).  I had a fantastic time at Haute Wheels, and I am looking forward to next year’s festival.  I do think that there needs to be more non-truck vendor participation, but that will come with time. The parking situation could be improved, too.  However, Haute Wheels brings to light the great food that is out there because of the guys (and girls) with a truck, a dream, and the willingness to sell their soul through a window night in and night out.

Happy Fooding!

I was in Chicago once, riding in the back passenger seat down MLK Blvd., when I saw a curious bumper sticker. I stated quite bluntly that “Sex is like pizza, when it is good it is really good, and when it is bad, it is still pretty good.” I will have to agree with this sentiment. If only sex were as consistently good as Pi Pizza.  Believe me – it was really, really good.

The whole food truck thing is something that I hope is not a fad and will prosper in the years to come.  The girlfriend has always been a fan of fast food (note the Taco Bell wrappers strewn across the passenger seat of her car on a consistent basis) but knows good food as well.  When we were looking for something to do on one of my infrequent days off she said “hey there is a church festival with food truck we should try that.”  I tried a few trucks while I was, there but the one that made me want to keep coming back for more was Pi Pizza.

So you think Pizza.  Ok, I will go to the window and order a slice, get it, and move on.  Not so at this pizzeria.  You walk up, order, and wait.  This sounds like a bad thing, but, oh, it is not.  Each piece of their delectable pizza comes out fresh and baked to perfection, though I am not sure how.  The crust has a crunch and chew that is on par with any New York pizzeria, with flavor to match.

My first piece in the church parking lot was something that the girlfriend was frightened of.  It was venison sausage with marinated cherries.  This truck is known for its odd combinations of flavors but this was over the top.  The sausage had a wonderful smokiness that played well with the sweetness from the cherries, and the GF liked it since her bites did not contain any cherries. She is weird like that.

Now I don’t make it a point to follow this particular truck around, stalker style, but they seem to end up at some of my favorite places.  I was at Karbach brewery one day and, low and behold, there was Pi Pizza again, so I figured what the hell? (Jack Burton pun intended. You know who you are)  This offering was an Italian Sausage, caramelized onions with thyme, feta, and mozzarella.  I was afraid the thyme would be overwhelming, but it was used sparingly, not overpowering the other ingredients.

The best part of this visit however was not the pizza, it was the bread-sticks.  These warm, crispy-on-the-outside, chewy-on-the-inside sticks of goodness need a category of food unto themselves.  On their own, the texture and flavor of the bread itself would have been wonderful, but the guys at Pi Pizza once again elevated great to  awesome.  These sticks are coated in Foie Gras fat and smoked sea salt.  The unctuous flavor of the fat is there without making them heavy, and the salt adds a distinct crunch and earthiness that plays well with the coating.  I am not a fan of the compote that it is served with.  It may be for some but not me, these bread-sticks can stand on their own.

I visited Pi Pizza one more time since then, and I was happy with what I ordered.  The menu was a little dumbed-down, since the normal (?) menu was not for the suburban folks at Nature Fest.  I will say that the buffalo chicken pizza had real pulled chicken and a wing sauce that while palatable, seemed to be uninspired and one dimensional.However, my overall impression of Pi Pizza is positive, and makes me want to seek them out to try their latest incarnations of a family favorite.  Even my little one was hooked, since there is plain cheese for those less adventurous eaters.

Happy Fooding!

We decided to go to a food truck rally at a church across from Rice University, and one of my favorite trucks was there (well, to be honest, it is the only one I have tried before).

As a matter of full disclosure:I know one of the owners and an employee of said truck, so bear in mind I am a bit biased, but I speak the truth.

I am recently exploring the new trend of gourmet food trucks in the Houston area, and the one I have frequented most (read twice) is the Stick It truck.  The concept is so simple, food on a stick and not much else.  I was there at Nick’s Place the night of their grand opening, but I did not partake in their fare, since the whole food truck thing was weird to me, and I was not quite on board yet.  Then one day I decided to have a foodie day and decided to think outside of the box.

I went to a start up brewery, a local market, and then I thought “Hey, I have never been to any food trucks.”  As I pondered my dilemma I consulted Twitter, since that is where most people these days go for inspiration.  Then I saw that the Stick It truck was at Boneyard Drinkery on Washington Ave.  So I figured, what the hell.  At this point the girlfriend had met up with me and wanted to partake in the food as well.

Then it happened.  I found what food on a stick should be.  We ordered the beef tenderloin with green beans and Israeli couscous.  It was amazing.  The couscous was tender with a pleasant tartness to it and the green beans were just al-dente and had a nice crisp bite to them.  The best part however was the meat.  It tasted like  MEAT.  It was succulent and tender, with just the right amount of seasoning.  Then we tried the sweet portion of the meal.

I cannot even begin to describe the funnel cake battered brie cheese.  I don’t care what kind of brie it was, where it came from, how it was aged, or what monk in the south of France blessed it.  It was just plain good.  It has a sweet and salty marriage that I can’t even begin to describe and do it justice.  I will, however, give a criticism here.  The berry compote that was served along side was a bit thick and lumpy and somewhat unnecessary, but good on its own.  I would have liked a thinner dipping sauce rather than a type of chutney.

Now, I am primarily writing this piece since I have been more than once, and I have a nice cross section to base my opinion on.  On my latest visit to Stick It, I ordered the teriyaki chicken with bacon fried rice and cucumber salad.  This choice did not disappoint.  I started with the teriyaki.  I found it marinated well and not covered with a cloyingly sweet sauce that can sometimes overpower the dish.  Now, let’s talk about the side dishes.  Bacon fried rice, really, how can this go wrong?  The rice was tender but not dry, and I could even appreciate the egg in it, even though I hate eggs as a general rule.  I loved the cucumber salad, though I would rather call them marinated cucumbers, and not a real salad.  More cucumbers would have been preferable, but the portion I received satisfied me.

I am intrigued with this food truck trend.  Will it stick (pun intended)? I hope so.  Will it be a fad and fade away? I hope not. But, for now, let’s enjoy the delicious, fresh-made food that these trucks are producing, since we don’t know how much time we have with them.

Happy Fooding!

I first heard of it because a friend of mine liked it on Facebook, and since I love game meat I was intrigued.  The menu seemed to be on par with the name of the establishment, with fare for those less than adventurous eaters.  Our opportunity to try this place out came as a result of my spring break, the fact that I have been working my tail off, and my checking account is not as dust-filled as usual.

We drove up to Sammy’s and were shocked by the size of the establishment.  It is in a high volume night life part of the city, Washington Avenue, and we thought it would be bigger.  Then we noticed the drive-thru and figured that it was a grab and go type of place before heavy drinking ensued.  Undeterred by the size, we went in.  Remember that size does not always matter.

When we went in there were two other patrons visiting and seeming to have a good time.  I had already decided what I was having before we even arrived.  I wanted the slider sampler (my name, not theirs).  The GF had a hard time deciding and finally went with the lamb burger.  I will say this is where my first critique of the business come in.  I asked if any sides came with the order, and I was politely told no.The sides were strictly to be ordered a-la-cart.  The GF went ahead and ordered the cilantro Cole Slaw and the fried pickles.

We sat at our table noticing the pleasant decor, and then our food came.  It was one of the best food experiences of my life.  The GF had earlier asked “How will you know what meat is in what slider.”  I arrogantly said “Oh, I will know!”  The burgers arrived with flags in them to differentiate between the different meats, and then I saw what I was not expecting – the fried pickles.

Now, I have had fried pickles before, and they are usually breaded pickles with a little salt and pepper on them.  These were different.  I was not impressed at first, not until I let the breading linger on my palette.  I took a bite and said, I am stopping the quotes, these are good.  Then 3 seconds later, it hit me.  There was a warm and savory taste reminiscent of a great curry lingering on the back of my tongue.  I could not resist eating more and more.  They had a fabulous crunch, with a soft, but not mushy center. The best part was that there was not a pool of grease in the bottom of the basket.The slaw, however, failed to make an impact in my mind. While it had great flavor, the amount of dressing was a bit much for my liking.

Now my sliders were all that I expected and more.  They were served on pretzel buns, that I was a bit leery of, but that worked.  I had Buffalo, Venison, and Antelope.  I eat Buffalo on a consistent basis, and I was unimpressed by this slider.  It was a bit overcooked, but somehow still juicy, and it had a good flavor.  The antelope was different.  It had the texture of tartare and was cooked perfectly medium rare.  It was perfectly seasoned and did not have any sense of gaminess.  Then I ate the venison burger. It was cooked to a perfect medium rare.  I tasted of the essence of meat.  I loved each bite of it and wanted more.  I have eaten my fair share of venison in my life, and this stood out as one of the best examples.

There were really only three flaws – the slaw, a bit of over cooked bison slider, and the lack of sides with the burgers, aside from at lunch time. Beyond that, our visit to Sammy’s Wild Game Grill was a success. It is hard to impress a foodie like me, but when I am impressed, I am impressed. Will I come back here? Absolutely.  Will I try more things than burgers? Probably.  I just know that this is a good place to grab healthy fast food before you attempt to destroy your liver.

Happy Fooding!

P.S. I can not comment on the GF’s lamb burger since I got merely a small taste and have not real frame of reference.  She loved it, though.  So did the front of her shirt, apparently.

This is something that I wrote for a class that I am taking, at The University of Houston.  It was described as “an amusing comparison, well written.”  Since it is food related I thought I should share it with you.

Happy Fooding!

p.s.: This is the cleaned up version since the MA version was lost with my flash drive, while the little one was being tested for gifted and advanced placement.  

I am a food guy first and foremost, so I am going to pit Central Market (Westheimer and Weslyan) vs. Kroger Grocery (San Felipe and Voss) to a brutal death match in hedonistic and utilitarian consumption (I may be exaggerating a bit).  Some will argue that these do not constitute a direct comparison, but I disagree.  They are both supermarkets at their core. The difference is that one caters to a different type of clientele who shop with different motivations.

The Kroger store caters more to the utilitarian aspects of consumption by offering staple goods such as onions, potato chips, beer, and other goods to feed a family of four day in and day out.  There is a wide variety of store brands to choose from that cater to those on a budget and gives them a wide variety of choices to complete their shopping experience.  The dark hedonistic side of Kroger rears its head when you look beyond the store brands and do some more investigating.  It is not as prevalent as the utilitarian side, but it is there.  They have craft and import beers, fine imported cheeses, and specialty meats, such as lamb and buffalo.  They have sections dedicated to ethnic food to cater to those who want a taste of home or for those that just want to be adventurous.  These products show status and cater to the inner desire to be important while still being in the comfort of you neighborhood store.

Central Market, on the other hand, puts its hedonistic consumer draw right out there.  The first thing you see as you walk in the door is the list of their in-house cooking classes that you can sign up for at $65-$100 a pop.  I am not saying this is a bad thing, but it is a bit much for those who are trying to keep gas in the tank.  They have even more specialty meats such as rattlesnake, Kobe Beef, elk, etc., and they boast an organic and specialty produce section that is second to none.  Their beer section does not meddle in the low brow Miller or Anheuser Busch products, only catering to those with a palette for beer brewed in the Himalayas, by a 100 year old monk, on the second day of the vernal equinox (once again, this maybe a slight exaggeration).  There is, however, a utilitarian side to Central Market that a lot of people miss.  If you look past all of the pretention, you can find good food.  They select some of the best non-organic foods and price them competitively.  There is regular ground chuck at your disposal, as well the ubiquitous boneless skinless chicken breast.  If you go down the condiment isle, there is Heinz Ketchup, yellow mustard, and Vlassic Relish.  Keep going, you find the 2% milk at the same price at Kroger, Activia yogurt, and packaged cheese just like at the Kroger.

Both stores even have sushi counters.

There is a shopping experience for all of us out there.  My ex-mother-in-law used to get mad at me for shopping at Central Market every day.  It happened to be across the street from my job, and, like I said before, I am a foodie.  She claimed that the groceries in there are too expensive and told me I needed to shop at Kroger.  I think that, on the surface, I was shopping at the Central Market for hedonistic reasons, since it made me look all fancy and sophisticated, but deep down I could see that I could get the same product at a competitive price while feeling better about myself.

Since I am a starving student now I do not frequent Central Market as much, mainly since I don’t live or work that close anymore, but I often find myself wandering through Kroger looking at the small areas of specialty foods and get my hedonistic fix.  There is a consumer experience fit for all of us out there, it is just a matter of looking below the surface to find it.

I hate to make recipes out of Asian cookbooks. There are a laundry list of ingredients and in proportions that are incomprehensible to the average home cook. I saw this as a challenge, and I took to it thinking of the original pound cake. One pound of everything to make a cake makes me miss the simpler times.  I wondered what would happen if I applied that same principal to this dish and kept my ingredient list as simple as possible.  Not all the ingredients are in the increment of 1, but I got pretty close. It can be served over rice or fresh egg pasta. Make sure all ingredients are prepared before you start, as this recipe comes together rather quickly.

Preparation time: 45 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 2

It is rare for me to have a whole day off.  I understand that the traditional meaning of “a day off” is not to have to go to work, but my life is a little skewed. I have a regular job, but in my downtime I am studying, watching my daughter or doing various things that require my attention, like most people.

Like the rest of the world, it is rare for me to have a day completely to myself. Did I mention that yet?

So I am sitting at my local watering hole, streaming the latest videos from cook’s illustrated, thank you by the way Chris Kimball, and I get a phone call from the girlfriend.  Bear in mind that I was told to “enjoy my veg time.”

First thing out of her mouth was “did you know that subway has a pulled pork sandwich?”  My reply “Um yeah (I was up late as I could not sleep and I saw a plethora of commercials for that) I saw that last night.”  Her response “I want one.”  Now here is where it gets funny and I will stop quoting as that gets tedious and boring.

My general thought was go and get one.  Now the best part is that there is a subway literally across the street from our apartment.  The girlfriend’s contention was that she was too busy grading essays to get one.  This is where I have an issue.

I am generally lazy; this is no secret, but get up and go get the F-ing sandwich.  It reminded me of the people I hate at work.  Stop complaning about what you have to do and just do it.  It will take you twice as long to complain about it as just doing it and moving on.  This is my opinion on the sandwich situation.  She wanted the sandwich for lunch, so the best part is that she wanted me to grab one on the way home.  That was going to be in the neighborhood of 7:00 p.m., so I felt that would problematic and not quite be the appropriate route to go.

The girlfriend agreed, and we left it at that.  Food is a funny thing.  It can inspire nations, cause wars, give people lasting memories, and invoke irrational thoughts from extraordinarily intelligent people, all over a F-ing sandwich.

Update:  Apparently the pulled pork sandwich was worth putting a bra on for.

Update 2: Sadly, this sandwich is no longer offered at our local Subway.  Is it available anywhere?