Due to a recent conversation, I decided to look up restaurant closures in my area. It was surprisingly simple, I just Googled “
Category Archives: Food
Flat Iron Steak
Flat iron steak is a new cut of beef that was invented just a few years ago. I had no idea you could invent a steak, but researchers at the University of Nebraska and University of Florida they did just that. Basically, they were studying the cheap meats you normally don’t consider, and discovered that the “top blade” roast could be made into some damn good steaks if you removed the part that resembled shoe leather. The one I bought was about 12″ x 5″ x 1″ thick, and weighed 1.3 lbs. Of course, size isn’t everything.
I first heard about flat iron while reading about restaurants in Orange County that serve Kobe beef (aka Wagyu). Then I caught Stephen Raichlen expounding on it on Barbecue University (definitely worth watching if you’re a griller like me; his books are great, too). As Raichlen explains, the flat iron is second only to filet mignon in tenderness! And it’s cheap – I paid a little only $4/lb! And yes, it tastes good.
The one I bought was about 12″ x 5″ x 1″ thick, and weighed 1.3 lbs. Of course, size isn’t everything. I grilled it with just coarse Kosher salt, ground black pepper, and olive oil. I was shooting for medium rare, but it swelled up and came out closer to rare. Some steaks are tough if not cooked enough, but like a tenderloin or ribeye, this was still tender. And the flavor was decent, too. Filet mignon is known for not being very flavorful, which is why they serve it in sizzling herb butter at Ruth’s Chris, or wrap it in bacon, or wrap it in puff pastry with foie gras and truffles (Beef Wellington). And all of those fantastic recipes are why flat iron cannot replace tenderloin in the world of fine cuisine.
I don’t think flat iron is as tasty as ribeye, but boneless ribeye is 2-3 times more expensive and obscenely fatty. Granted, that’s why it’s so tasty, but it’s horrible for you unless you’re on some ultra-low-carb diet. And even then, it should be eaten sparingly.
I also like strip steak, skirt steak, and tri-tip, but when you factor in price and fat content, it’s hard to justify any other steak over flat iron for regular eating.
Edit: I recommend cutting the steak into 2-3 smaller steaks to speed cooking. I did a whole one (almost two pounds) and it easily doubled the cooking time.
Diedrich Sells Out
Life is not fair. It is just not friggin fair. I just found out that Diedrich Coffee is selling 40 of its 47 company-owned stores. To Starbucks! First they buy Seattle’s Best Coffee, now Diedrich. It’s a cryin’ shame.
Starbucks plans to assimilate all the stores and regular employees. Managers will be invited to apply for assimilation. At least with SBC, the stores were left untouched. I’m guessing this is due in part to the fact that they’re both Seattle-based based companies, and the good, independent-minded people of Seattle wouldn’t stand for it (i.e., they’d be a slight public-relations nuissance). But more importantly, Starbucks bought the entire SBC corporation. In Diedrich’s case, they’re only buying (most of) the stores, so there will still be a few operated by Diedrich and franchisees.
But you’re totally screwed if you’re in California! Two car dealer coffee kiosks are all that’s left. I am not making that up.
Unfortunately, this was a rather simple decision for Diedrich. They have two main businesses: wholesale coffee sales, and coffee shops. The former is profitable, and the latter is not. They’ve been posting losses, mainly due to their coffee shops. Since they’re a public corporation, their duty is to maximize value to their shareholders. Ergo, they sold out like Metallica.
This hits me particularly hard because I’ve always harbored a fantasy that I might one day own my own coffee shop. If a major chain like Diedrich, which has both excellent coffee and pastries (surprisingly rare), can’t make it, what chance do I have? Granted, my shop would be modeled more closely to uber-cool independent shops like The Bourgeois Pig, albeit with a name you actually spell (probably). Now I’ll have to work extra hard at making it obscenely cool. This does not bode well for my lazy ass.
Carls Crappy Shakes
While Carls, Jr. is one of my favorite fast food joints, I just had one of their “hand scooped” ice cream shakes – cookies and cream – and it had NO flavor. In addition, the consistency led me to believe they simply take ice cream and add WATER instead of milk! Ugh. Just avoid.
Kitto Katsu
Here’s a fascinating little story about how Nestle made KitKat the candy king in Japan. As KitKat is my favorite movie candy (which has disappeared from most theatre chains, the bastards), I applaud their effort. Kitto Katsu!
Delocator
Delocator is an independent coffee shop and cafe finder. I have had plans to do something similar for a long time now, albeit a bit more grandiose. I still may go through with them, or perhaps collaborate, but this does the job for now.
Forgotten Foods
It seems like my luck with food is roughly the same as my luck with television. On the one hand, I pride myself on having simple, but good, taste; on the other, any time I find myself starting to like something, it gets yanked or cancelled. And for every “Andy Richter Controls the Universe,” or “Boomtown” that’s out there, there’s a corresponding food that I’ve enjoyed–some prepackaged, some not–that you can’t find any more to save your life. So here’s my top five:
- Snapple sodas: It used to be you could get something fizzy made “from the best stuff on earth.” Creative flavors, too. In addition to having a credible root beer (ie. good, but not as good as Stewart’s), they had flavors like Peach Melba, Cherry Lime Rickey, and Chocolate soda. Now that I think of it, any chocolate soda I’ve liked, from the Snapple to the inferior one put out by Arizona for a short time, has vanished from the shelves.
- Doritos flavors: It’s bad enough that they changed the formula for Doritos, so much so that they now taste closer to every other nacho chip out there. What’s worse is some of the past types that they don’t make any more. Some varieties’ passing–eg. pizza–I can’t say that I minded so much. But others, like Jumpin’ Jack flavor (much better than the current Pepper Jack) I really miss. The other old favorite, referenced in song* and story, is Taco flavored Doritos. They come and go like an old flame. They’re there for a bit, just long enough to get your hopes up, and then they vanish again, leaving you feeling cheated and just a little pissed.
- Peanut Butter Boppers: I’m not sure quite how to describe these. Think of… uh… well, it looked like a turd festooned with cookie crumbs. Maybe somebody was raiding the Keebler Elves’ outhouse or something. But still, they were tasty, and for a couple of years, I went through them like I now go through cigarettes… probably the reason that I am the fine, strapping specimen that I am now.
- Chicken Gyro, circa 1996: I’m not saying that you can’t walk into practically any place owned/run by Greeks or anyone else from the vicinity of the Mediterranean and get a chicken gyro. I’m saying that this chicken gyro would have made God Himself salivate uncontrollably. This, you see, wasn’t just a bunch of mechanically separated chicken,** formed into a cone and sliced onto a pita with some wilted lettuce, sad onions, and tomatoes stiffer than this morning’s erection. Oh, no. This was marinated chicken chunks, fresh greens, hummus, tabouleh, and tahini, expertly piled onto the pita by some Algerian guy in a little place in East Rutherford that became substandard Sushi takeout soon after. This was the sandwich-as-religious-experience.
- Dinner at Grandma’s: Whether it was fish dinner on Fridays (what do you want from a family of Irish Catholics?), her rice pudding, or a spaghetti that I have tried to duplicate but couldn’t (and this even using the same ingredients, as far as I can remember), I think that this is the one I miss the most. This isn’t to say that my grandmother was Julia Child; but I’ll miss those potato pancakes long after the taste of all the supposed “fine dining” has faded.
*Song, at least: “Fish On” by Primus.
**Like they use in Slim Jims. I shit you not; read the ingredients.
Man, Am I a Capitalist (And a Consumer)
I was driving in nearby Huntington Beach when I see two guys on a streetcorner, holding a large banner that read, “Boycott Cheesecake Factory” and in smaller letters “Unfair Labor Practices”. As a generous man, sensitive to the plight of the average worker, my immediate thought was, “We’re getting a Cheesecake Factory? Awesome! And they’re tough on labor to keep costs down? Double awesome!”
So, yeah, I’m a selfish bastard. But mainly, I love The Cheesecake Factory. MasterChief will vouch for this, we probably gave them thousands while we were in Pasadena. As the next closest one is 30 minutes away (without traffic) in a chick mall, I’m stoked. And this one is in a new, upscale shopping center with Century Theatres, Barnes & Noble, and Starbucks. If they can just build a food court for the takeout restaurants, they’ll be set. (Note to Bella Terra: outdoor mall in ocean town == freezing wind tunnel == crappy/nonexistent dining experience)
Nice try, but YUCK!
I love a good gyro, and I love Arby’s fast food, but damn, their new gyro is just not good. I am sure that there were some skinny people in California that used words like fabulous or delightful to describe it in taste testing, but they were wrong. It is none of these. Now, the cheese filled potato things with bacon chunks were GREAT, but I would probably enjoy cheese filled cat turds with that much bacon mixed in. Can’t understand how a place that gets so much on there menu so right could drop the ball on a gyro!
Starbucks Short and the 3-pump White Mocha
Crack Team Agents have discovered a new way to order Starbucks coffee, hidden from the general public. It is the Short, and it is an 8oz. cup with a single shot of espresso (for espresso drinks, of course). This gives it a coffee:milk ratio of 1 shot:8 oz., the same as the Grande. If you are like me, you occasionally want less than a Grande, but don’t like the watered down taste of a Tall with it’s 1:12 ratio. The short gives the same, balanced flavor as the Grande. I should also point out that the 20 oz. Venti only has 2 shots, giving it a ratio of 1:10; better than a Tall, but still a bit weak. Even a Grande can taste watered down if they overfill the milk. I am consistently amazed at how inconsistent some baristas are.
While I’m here, I also found a good way to order a White Chocolate Mocha, which I find has gotten much sweeter than when first released. Since a Grande takes 4 pumps of syrup, you can order a “3-pump white mocha” and get the original, more reasonably sweetened drink. Again, your mileage may vary.