January 25, 2005

How Do You Eat An Oreo?

Oreo_1 Since 1912 the Oreo Cookie has been one of America's popular cookies. More than 7.5 billion Oreos are eaten a year.  So just how do you eat an Oreo?  My answer, #6, 'twisted apart, the inside then the cookie.'  Note, there's accordian music so if you're at work...

Jan 25, 2005 10:00:00 AM | Cookies, Quick Bytes

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Crabby Cakes Dungeness crabs are unique to the west coast of North America, and reportedly take their name from a small fishing community on the Strait of Juan de Fuca in Washington state. The coast of Northern California and on up into Washington State has been home to commercially fished Dungeness crabs since the 1800s, with the present fishing season from December through April. This year the season opened early and coincided with the release of the new Beaujolais. After checking to see if I could eat without guilt over at the Monterey Bay Seafood Watch (seriously eating here in the Bay Area can get challenging) I decided it was time for crab cakes. One thing to understand here is that I'm a New England gal. I can do many things with lobsters that non-New Englanders wouldn't even consider. I've been known to crack other people's lobster with the skill of a chiropractor (payment excepted in lobster meat!). So fresh crabmeat is somewhat of a new culinary endeavor. After an early morning (read as 'pre-tourist crawl') down at San Francisco's Pier 49 I returned home with a 'culinary compromise'--a just-steamed crab. I set about cracking the crab. This was a lot of work. I prefer tangoing with a lobster. I was in a nasty mood after the effort. But I was determined to make the following recipe -- Calypso Crab Cakes. The recipe is from America's Most Amazing Brunch Host, Camilla Saulsbury. Given that she lives in Indiana I'm pretty sure she...
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Friday Fry #18 Upside and downside next week--downside, I need to be in Chicago to pay a visit to our packaging agency in Chicago next week. It's 18 degrees without windchill. As some of you know I grew up during the Great Blizzard of '78 in the Boston area. Given that I now life in a more or less moderate climate I no longer own clothing suitable for this type of weather. (Whine, bitch, moan.) Upside? Being the client and demanding that the obligatory group bonding dinner be booked out at Frontera Grill. The menu is up. How will I decide. Do I need to decide could I, as the client emphatically state, "I am the client. You will all order different entrees!" The bigger looming question is how I am going to casually document the meal with the digicam? No one knows in my professional life of my "other life" as a food blogger. I'm extending the stay so I can also dine at Topolobampo. That menu looks equally tasty. Good food warms the soul--bring it on! Speaking of Boston, on a past business trip I was roomed at the upscale Boston Harbor Hotel. In 2005 they have featured a new drink in the bar. February's drink, a Chocoloate Covered Strawberry Martini is "a rich and decadently creamy balance of white chocolate and strawberry flavors." Do people really drink cocktails like these? A tarty martini. No it's just not right. Chile peppers "warm the heart and enliven our palates." The Idaho Mountain...

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what happens to the hole when the donut is gone?

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