Archives for posts with tag: Food and Drink


1 lb. ground lean beef

2 cloves, minced garlic

2 little green onions, finely chopped

1 heaping teaspoon, India relish

2 tablespoons, capers

1 heaping teaspoon, Spice Islands sage

Spice Islands Beau Monde Seasoning — 1/2 teaspoon

Spice Islands Mei Yen Powder — 1/2 teaspoon

1 egg, beaten in a cup with a fork

About 1/3 cup dry red or white wine

1 tablespoon cooking oil

What to do–

Break up the meat with a fork and scatter the garlic, onion and dry seasonings over it, then mix them into the meat with a fork or your fingers. Let the bowl of meat sit out of the icebox for ten or fifteen minutes while you set the table and make the salad. Add the relish, capers, everything else including wine and let the meat sit, quietly marinating, for another ten minutes if possible. Now make your fat, juicy patties with your hands. The patties should be an inch thick, and soft in texture but not runny. Have the oil in your frying pan hot but not smoking when you drop in the patties and then turn the heat down and fry the burgers about four minutes. Take the pan off the burner and turn the heat high again. Flip the burgers over, put the pan back on the hot fire, then after one minute, turn the heat down again and cook another three minutes. Both sides of the burgers should be crispy brown and the middle pink and juicy.



The Paris Wine Tasting of 1976 or the Judgment of Paris was a wine competition organized in Paris on 24 May 1976 by Steven Spurrier, a British wine merchant, in which French judges carried out two blind tasting comparisons: one of top-quality Chardonnays and another of red wines (Bordeaux wines from France and Cabernet Sauvignon wines from California). A California wine rated best in each category, which caused surprise as France was generally regarded as being the foremost producer of the world’s best wines. Spurrier sold only French wine and believed that the California wines would not win… Stupid frenchman

Flavr Savr (also known as CGN-89564-2) (pronounced “flavor saver”), a genetically modified tomato, was the first commercially grown genetically engineered food to be granted a license for human consumption. It was produced by the Californian company Calgene, and submitted to the U.S. Food and Drug Administration (FDA) in 1992. On May 18, 1994, the FDA completed its evaluation of the Flavr Savr tomato and the use of APH(3′)II, concluding that the tomato “is as safe as tomatoes bred by conventional means” and “that the use of aminoglycoside 3′-phosphotransferase II is safe for use as a processing aid in the development of new varieties of tomato, rapeseed oil, and cotton intended for food use.” It was first sold in 1994, and was only available for a few years before production ceased in 1997. Calgene made history, but mounting costs prevented the company from becoming profitable, and it was eventually acquired by Monsanto Company….. 


The Waffle House Index is an informalmetric used by the Federal Emergency Management Agency (FEMA) to determine the impact of a storm and the likely scale of assistance required for disaster recovery. The measure is based on the reputation of the Waffle House restaurant chain for staying open during extreme weather and for reopening quickly, albeit sometimes with a limited menu, after very severe weather events such as tornados orhurricanes. The term was coined by FEMA Administrator Craig Fugate in May 2011, following the Joplin tornado; the two Waffle House restaurants in Joplin remained open after the EF5 multiple-vortex tornado struck the city on May 22.[1][2] According to Fugate, “If you get there and the Waffle House is closed? That’s really bad. That’s where you go to work.”

The Index has three levels, based on the extent of operations and service at the restaurant following a storm:

  • Green: the restaurant is serving a full menu, indicating the restaurant has power and damage is limited.
  • Yellow: the restaurant is serving a limited menu, indicating there may be no power or only power from a generator or food supplies may be low.
  • Red: the restaurant is closed, indicating severe damage.

This week I reached out for a new Smoky Honey Mustard Flatbread Grilled Chicken Sandwich (pause, catch breath) at America’s No. 1 purveyor of square burgers, Wendy’s, with 6,000 restaurants from coast to coast … with a couple hundred more outsourced to foreign lands.

The Smoky Honey Mustard Flatbread Grilled Chicken Sandwich tested my fast-food rule of thumb: Don’t try anything with more than three words in its name. For example: Pizza has done pretty well by its lonesome. Hot dog, no problem. Even bacon double cheeseburger, with all it’s got going on, sneaks in under the wire.

Smoky Honey Mustard Flatbread Grilled Chicken Sandwich is a filibuster. The name alone is a mouthful, and I’d rather let the sandwich handle that job. Let this sandwich speak for itself, Wendy’s. Stop putting words in my mouth.

By the time I finished ordering the Smoky Honey Mustard Flatbread Grilled Chicken Sandwich, people were honking their horn behind me in the drive-thru. Let’s move it, buddy — you’re not buying a house.

Here’s the blueprint: sliced grilled chicken breast, spring mix (even in summer) and sliced tomatoes topped with honey mustard sauce on toasted multigrain flatbread.

Total calories: 370. Fat grams: 15. Sodium: 550 mg. Dietary fiber: 3 g. Protein: 22 g. Carbs: 38 g. Manufacturer’s suggested retail price: $3.49.

Wendy’s also has an Asiago Ranch Flatbread Sandwich, which takes less time to say but more jingle to pay — $3.99.

Up front, both of these flatbread sandwiches are darn excellent. They’re even pretty to look at, with greens and reds and yellows. Wendy’s bacon is always a plus, a little thicker and smokier than most drive-thrus’. The five-grain flatbread is toasty and easy to handle because it’s … well, flat. You won’t pull a mouth muscle wrapping your lips around it. So for taste and value, I’m scoring them a solid A.

But … there’s always a “but” in the drive-thru. These sandwiches come with grilled, skinless, white-meat chicken breast. I’ve had it up to here with flavorless chicken breast. I know white-meat chicken is low in fat and a more healthful alternative to fried chicken and burgers — but enough already. Come on, be flexible. Bend a little.

Wendy’s should at least put an asterisk on the menu and let us have a spicy crispy chicken breast option in these flatbread sandwiches. Wendy’s deep-fried spicy chicken breasts are terrific stuff. If we want the extra calories, that’s on us. Literally, on us.

I would say let us have flatbread burgers, too, but I don’t want to fritz out the Wendy’s robotic system of food prep.

Wendy’s says these flatbread sandwiches took 18 months to develop. Who’s in charge of research and development, Slow-Mo Joe? Subway and other drive-thru joints have been selling flatbread for 10 years.