Humm Dog Update

This just in - the Humm Dog is delicious.

"a bacon-wrapped, deep-fried dog topped with melted Gruyère and celery relish and seasoned with truffle mayo"


Sure I posted about it last week, but now I have first hand knowledge.  Its crispy, cheesy, meaty, and indulgent all at once.  The celery relish was a little too pickely for my taste, but this is officially my favorite gourmet hot dog.  


I washed it down with *ahem* several cocktails but the sleeper hit I'd recommend is the Chocolate Flip.  With two straws (wink!) Perfect way to end a night.  


GQ announced PDT's Jim Meehan will post a weekly cocktail blog on Corked & Forked, starting next week.  This goes to straight to the top of  my required reading list!

Through the Garden and Back Indeed

This was the night. This very special night is when I completed the Chicago food staple trinity. I've had the phenomenally, juicy Mid-west, corn-fed beef (12 oz. ribeye); the world-know Chicago deep-dish pizza (Lou Malnati's sausage & mushroom); and now the Chicago-style dog.


For those of you familiar with the NY-style dirty water dog or the chili/cheese/onion Coney dog, the Chicago dog is nothing like it. I mean a completely new beast to the tune of a Vienna beef dog grilled with onions, neon green relish, sliced tomato, kosh dill pickle celery salt, (no mustard for me) all served on a poppy seed bun.

Oh yeah, it wasn't at just any Chicago dog, it was one at the Wiener Circle-a Chicago institution if there ever was one. So yeah I had a regular dragged through the garden dog. Oh an for those of you not familiar with the Wiener Circle's particular type of service...well yeah, let's just say I didn't pay for it, but I got to witness a chocolate shake while I waited.

It's gone too far

As a society we love nothing more than building a person up, just to tear them down. And in the case of bacon, this delicious salted and cured pork product is no different than our politicians and sports heroes.

Don't get me wrong, I love bacon just as much as the next guy. Just not as much as that guy.

The pendulum seems to have swung the other way for everyone's favorite cured pork pork. Where bacon was once the realm of breakfast-for-dinner folk and roadtrippin' fan boys its gone high brow of late. I remember a time not too long ago when bacon was indulgent not refined.

And its not just me who's witnessed bacon's slow demise. Essentially what it boils down to as that bacon was never meant to be a fad food. Somewhere along the line bacon went from being delicious to being, please pardon the expression, just another flavor of the month. Maybe it was the bacon donut, maybe it was the bacon vodka, maybe it was the bacon chocolate. But in all likelihood it was the organic bacon coffee.

All this bacon talk is making me hungry. I think I'm going for brunch and have some sausage.

Happy Veterans Day-Have some French Toast!

As email offers go this makes no sense.

This headline grabbed my attention

Can always count on Slate for an interesting take on things.

Another reason I heart PDT

3-star chef hot dogs not posh enough for you? Meet the 4-star Humm Dog. At PDT as of tonight.

"a bacon-wrapped, deep-fried dog topped with melted Gruyère and celery relish and seasoned with truffle mayo"

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A haute dog? A Humm dog? Hmm...I guess when it comes to hot dogs I'll err on the side of dirty water, maybe some chili/cheese/onion. And if bacon's going to be involved I'd like them to be Danger Dogs.
-Quan Solo

A long time coming

As the son of a butcher and having been surrounded by food for the majority of my life, I've picked up a thing or two along the way. The first is the taste of delicious, seared animal meat. The second is a curiosity associated with all things meat (that's what she said!) That includes trying new rubs (TWSS), new marinades, new cuts and new techniques. Well, now that I find myself in middle America and with some time on my hands, I think it was about time that I tried my hand at dry aging my own steak.

The beauty of this process is that while the flavors concentrate in the meat, the anticipation grows in me. Waiting and watching. Waiting and craving. Waiting and shopping for veggies. And waiting for the perfect storm that was this past Sunday. My steak knives had arrived in the mail. The Montreal seasoning was obtained. And most importantly, the weather cooperated to the tune of a perfectly global warmed 70 degree November day.

Come springtime, the roof deck will be open and the grills will be fired up. But for one November moment it was perfect. I've literally been waiting for this day since I arrived in Chicago. In fact one of the biggest selling points of my apartment was said roof deck and said grills. When I closed my eyes it almost harkened back to those perfect Sunday afternoons grilling on Alex's roof in Santa Monica. Only this time there was no sun setting on the Pacific nor Pink Berry for dessert.

So the moral of the story: I LOVE STEAK. I LOVE GRILLING.

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Bun! Son of a butcher you say? You know butchers are officially HOT right now. See for yourself here.

-Lauren

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This article from the NYT agrees: "“Dangerous is sometimes sexy, and they are generally big guys with knives who are covered in blood.”

Also, I normally don't watch CSI: Miami (I rank them Vegas, NYC and Miami a distant third) but happened to catch last night's episode which featured a celebubutcher as an integral part of the murder plot.

- Quan Solo

"Third Wave" coffee hits the tipping point

It's not often I know more about coffee than my friend Dave. More than a bean connessoir, he's also an expert on which cafes (and baristas) inspire the most aching sonnets. So when I asked if he had been to Stumptown yet, and followed up with a question about "3rd wave" coffee, I was surprised to see him stop in his tracks.

"There's a third wave?" He hollered, "What the hell were the first two waves?"

I defer to the experts - GQ sought them out and pulled together a slideshow fit for the masses.

Essentially - you buy first wave coffee at the grocery store, second wave coffee at Starbucks, and third wave from a roaster who can describe at great length the farm where the bean was raised, and the process used to roast it. (at least, thats how I interpreted various sources).

I have no idea what wave they are considered, but I've kind of had a crush on the Thanksgiving Coffee Company for over a year now. Hasn't helped my 3 days a week Starbucks habit, but still...