Food Blog (Final Draft)

Food has never been a major part of my lifestyle or that of the rest of my family. Usually whenever deciding what to eat we would just pick some things out of a list of options. Occasionally we will try something new, which will eventually become part of the list. Deviating from this pattern, there was a period not too long ago (early in my previous summer vacation) in which we would travel to restaurants specializing in food originating from various countries.

The one that was most notable in my mind was an instance where my mother and I ate Ethiopian food. The most notable aspect of Ethiopian food is that no utensils are involved, and most of the food is handled by picking it up with a type of bread. I don’t remember specifically what we ordered, but I recall that we ran out of bread before the other food items and had to request for more. There was also a moment when I commented on how thirsty I must have been because of the many glasses of water I finished, leading the waiter to comment on the temperature.

Another thing I tried was pho. I had recently discovered rice noodles, and the recipes made with them seemed to come into existence overnight. There have been many instances in my life where I have just heard of something and all the sudden it seems to be everywhere. I don’t remember any significant events from my first consumption, but from that point I knew that rice noodles, beef soup, and hot sauce went really well together.

Another thing I remember is going to a middle-eastern place. I don’t remember which specific middle-eastern country it was affiliated with, I think it was Iranian, but I’m not sure. I also don’t recall what I had there, but it had good rice. It was pretty late at night (probably 8:30) and I think we were the only ones there.

We haven’t gone on any such escapades recently. I think going to some more places to eat food from other countries is something I would like to try again, but I don’t know which country/region to try next.

Writer’s notes

Like the first essay, I didn’t come up with a topic until I started writing the second paragraph. I had a few problems getting this on to the blog. When searching for links there were numerous times when I would leave the “new post” page and lose progress, requiring me to drag the text back and recreate the links. Copy paste wouldn’t work for whatever reason, so I had to select a drag the text. I was able to keep my work from being lost by closing Microsoft Word without saving after transferring the text. I also initially thought that the first successful post didn’t go on, so I recreated it before finding the original, this is why there is a post saying “double post” above mine.

Kemo Sabe's Buffalo Adventure

When I think of food I like to think of delicious foods, food that will make your mouth water just from the thought. Grilled vegetables, charred steaks, even some slowed cooked stew out the croc pot can be considered. As much as I like chicken, lamb and the occasional pig. Quite possibly my favorite mammal to eat o the plains is buffalo, the food of our fore fathers and their feather wearing companions. So i thought what better way to use a food blog than to unveil the best Buffalo Burger restaurant in the front range area and compare their burger to mine, Kemo Sabe's. The contest isn't so easy though, The best burger (through composition), environment and overall quality ,in comparison to Kemo Sabe's burger, determines the overall quality rating. The 3 restaurants examined where Buffalo Restaurant ( Idaho Springs, CO), Walk-in Burger ( Denver, CO), and Ted's (Lakewood, CO) at which all the burgers where ordered the same way: 1 buffalo burger prepared medium, with buffalo Chili, American and Cheddar cheese, Onions, lettuce, tomato, Ketchup, mayo and a hint of dijon mustard( with fries). So Lets Get into it, who has the dope and who needs some hope!

So lets start with the worst,yes I started this survey with the worst burger on the list, The WALKALO. Though the name is catchy Walk In burger (Denver CO),the burger is ginormous and juice and the setting is contemporary. The flavor, composition and simply the ability to get an order correct where not priority among these carnivores. After stating my order as mentioned previously, my order returned: 1 walkable, medium-well, no chili, just american cheese, no onions, and no condiments. WOW right, looking a this place made me think, I think these days people are starting to lose sight on whats important in food consumption, quality over quantity and quite possibly attention to detail overall.On the other hand, we have become and obese nation and it's an epidemic blah blah blah regardless of the fact ,some people find bland foods in conglomeration to be mighty delicious( that belief is asinine). This proved true as I saw mass groups of people gather and rush to new, trendy business to engage in what seemed to be more than just a routine way to obtain energy but socialize and commune as well. Football on one tv, home and garden on another and the cartoon network on the last outlying tv all under comfy booths and padded tables. The burger was not tasty, I know, I ate one but if you enjoy a good family atmosphere and a cozy environment, this is more than definitely the place to be and their extremely friendly employees aren't afraid to array this compassion. So I can't curse WALK IN BURGER for being completely terrible, they at least have an abysmal knowledge of how to treat walk ins. In the end I think they might need some hope to get them through the long run. At the end of the day a true disappointment to the Kemo Sabe Adventure.

Despite the long haul for the mighty piece of deliciousness at the end of this journey, you aren't left to disappointed. No originality in the name because well It took just as long to find something on the menu that wasn't buffalo that they should of probably called it, " The restaurant that stole all the buffalo from the indians and Is now making profit", Buffalo Restaurant ( Idaho Springs, CO) carried everything from buffalo food to authentically stuffed buffalo heads.I do believe I could single handedly blame this location for the endangerment of buffalo, but in the end, I have no problem with that. Which is why i was so shocked to have to give this location such a low rating. Don't get me wrong the burger was pretty darn good, but having 1/2 of a burger (no top bun) with chili on it, to many giant onions and no tomato's, no condiments, a slightly dryer medium burger than i expected, all the grease and fat in the world and having to eat it all with a plastic fork, well you can only guess why my expectations where shattered. As well my fries became soggy for the over compensation of chili and that a huge dislike (NOBODY LIKES SOGGY FRIES). In the end I would love to give this place something to really be a eye catcher for but then environment instead determines this locations fate. Despite the beautiful store and the many buffalo accessories they had to offer, I walked into a door that supported a structure housing nothing but a bunch of old caucasian men and three females in the mix, one who happened to be with a latino minority. The Bar tender was a nice man, but the stares that me and this latino man observed from the other patrons, told us a lot of we needed to know. It's been a long time since I've walked into a restaurants and tables of people as well as those sitting at the bar stopped to notice my specific presence. Uncomfortable? you betchya! but I continue perusing through the store and look through the many wonders of Buffalo stuff animals, candies and many other unnecessary accessories. finally my burger arrives, and while I soaking up the stares of dismay, I make my judgement. So I can't really "get down" with this establishment.Buff Restaurant Is in definite need of some hope mentally but the food was aaaiiiight. Still not up to par with Kemo Sabe's burger quality. So to the next tribe

All that running around I couldn't believe how DELICIOUS of a burger I received from such a commercial restaurant. Ted's Montana Grill (lakewood, CO) isn't to be confused with your average bar and grill but rather a more upscale option for the more savage, bison eater while providing an adequate amount of bovine for the less savage. This being the case I wasn't to surprised but still left in shock at the beautiful composition of my sandwich. A gorgeous 3/4 lbs patty cooked to a phenomenal hot pink center (medium), on a wheat bun sided by all the proper condiments and vegetation! I almost couldn't believe it. It looked like shear protection but nobody is perfect. They happened to be a little onion happy but that was okay with me. This heavenly brought samich was worth the picking. Lost in my unbelievably savory sandwich, I had almost forgot to observe my surrounding. Beautiful girls(that I couldn't help to engage in convo with), everyone smiling, A staff full of people who we all know hate their jobs but hide it amazingly well under great make up and smiles. And all of this outside a family friendly shopping mall You honestly couldn't ask for a more cliche but yummy place to be. Well maybe there is one place that could be just a bit better but Ted's without a doubt earned it's feathers among kemo Sabe.

Kemo Sabe believes in fair judging so what better way to truely be able to give a credible judgment on other burgers than to compare them to Kemo Sabes ? There is no better way, so after these long hard venture, I went to visit Kemo Sabe himself. The burger he concocts is like one I've never seen or tasted before. It was composed of the same ingredients as the other minus the onions. this 1lb flame broiled patty was cooked to a more than proper hot pink center, over delicious charcole and covered in the chili and vegetation that could of easily been chosen from the Chief himself. As for the environment, no place is better than a spot that feels so good, it's parallel to being at home with all of your friends around you, watching your brand new LED TV. Yes this was the sandwich of a lifetime and it's only created by The Faithful friend himself, me. Which is probably another reason why it's the best burger ever, but I'm not bias.

Just over 50 miles traveled and only one thing proved. When it come down to burger composition, environment and overall quality of you meal nothing beats the home prepared burger. For those chasing the burger on the go I would strongly, strongly suggest Ted's Montana Grill. But for those who may not have a chance to cook at home or just don't know how,Those who may like their burger a different way , I've formulated a quality chart (below) to escort your taste buds in the right direction. But I'm just one faithful companions opinion, no matter how you may like your buffalo burger or even buffalo feast, each location, I'm sure will have something to rendition.


Rating:
3 feathers up
THE BOMB

2 feathers up
hmm, I gets down

1 feather up

I should tomahawk you for serving something this gross.

pt 2.

Sitting on a horse
Reeeal Comfy
sitting side saddle
It was okay, but i'm trying to leave soon
Off my horse with bow and arrow in hand
Real uncomfortable and I think I've worn my welcome.

Walk In Burger blogs.westword.com/.../walk-in_burgers_opens_in_edgew.php
2 feather
sitting on a horse

Buff Restaurant www.buffalorestaurant.com
1 feather
off my horse with arrow in hand

Ted's Montana Grill www.tedsmontanagrill.com
3 feathers
Sitting on horse

Kemo Sabes Camp site www.facebook.com/smoothandeasy

100 feathers
Sitting on a couch

Noodles! Noodles! Noodles!

When we were ten and nine years old, Chloe and I had decided our life's work would be bringing out the amazing flavors in common, easy-to-make foods, as worldly and famous chefs. This revelation came about after a purchased Italian cookbook had shown promise. Now, being only ten and nine and having parents that were borderline over-protective, we were reduced to using any ingredients that we could find readily in our own kitchen. As far a Italian cuisine went, we were hopelessly lost attempting to find anything the recipes required. However, being the optimistic and naieve children we were we decided to wing a pasta sauce. After all, how hard could it be to heat up a quart of tomato sauce and add some meat, plus a few "secret ingredients" for flavor? To understand the endevore, one must first understand how living in this house, is very much like living in a ready made sitcom, consisting of many diverse characters and probably without any real moral teaching.

We are a joint-family. Having exacly one male presense in the entire house and seven female ones. Twelve if you count the dogs and cats. The parents are early fourties, and their girls range from eight to twenty-three. The mother stays at home but has a hair salon set in the basement. The father works at Lockheed Martin. The older two daughters are out of the house, but frequently stop by for sunday dinners with their father, who is typically at work fifteen hours of the day and asleep the rest. The third is recently 16, a cheerleader, and a new employee at applebees . After that comes the artist, 11 at the time, whoes sense of fashion means that tie-dye goes with leopard print and it is okay to order spagetti and hot chocolate for the same meal at a high end restraunt. Chloe and I were the last. Born in the same month, but 337 days apart; we were forced to share a room. Chloe is a high maintainance, hair obsessed, lip gloss enthusiast who believes she is actually twenty-five; I always thought it was funny to mess up her hair right after she finished making it, and that tackle football was the best game anyone could ever invent. Ever. And that more girls should play. Needless to say, our parents had a handful. The kitchen was the only true common area.

However, on the day me and Chloe decided to make this pasta sauce, the kitchen became off-limits to anyone who was not an aspiring chef or was not named Chloe or Randi. Even the dogs, a constant present at the heels of anyone who has food or has the potential to drop food at any time, were driven out so that the master chefs could create mind blowing recipes in peace. We were both under five feet and weigh about eighty-five pounds each, yet somehow we managed to move a solid oak table and the rest of our kitchens firnishings to act as a baracade to the kitchen. NO ONE would be getting into our kitchen uninvited.
We then proceeded to debate on the ingredients that would have the best possible outcome;
"Maybe we should put wine in it, the real Italians put wine in everything!"
" How about some of this green stuff"
"Sure, that too. Which wine should we use?"
" DON'T TAKE ANY OF MY WINE!"
Mother emerged from the basement followed by a few clients to discover our baracade, and me rifling through a few bottles of wine on the counter. We pleaded that the wine was necissary for us to create authentic Italian cuisine for dinner that night, a dinner we made special for them. That would surely convince her that her wine was a small sacrafice for a greater reward. Alas, that fabulous bargaining meathod failed. Mother strutted out of the room with her wine bottles confident in her victory. Then Brittany, the artist, came down the stairs scavanging for a snack when the scent of the pasta sauce wafted towards her. Immediately, she turned her attention to our work in progress. Typically, this would never have been tolerated, but it was around the time that one needed to taste test our creation, and starving Brittany was the perfect canidate. She tried that first bow tie noodle with the sauce and was mesmerized. for something we pulled out of thin air we had done pretty well. However, with the taste test completed Brittany was removed from the kitchen until it was officially ready for the general public. This did not set well with her. It wasn't long before she had organized a protest, with a single bow-tie noodle on a fork as her picket sign and chanting "Noodles, Noodles, Noodles". How could anyone work under such conditions! Being well armed in the kitchen with small projectiles we began to toss harmless snacks and bags at her until she left. Luckily Brittany has no aim, so her attempts at throwing them back failed. We were finally able to finish in peace.
We set the table, and created a mood,(we tried to make it look as close to Olive Garden as we could, because obviously that was real Italian cuisine) then allowed everyone to sit at the table and shower us with praise over our creation, a pasta sauce that would never and could never be repeated again.

Cafe Memorie (final draft)

Have you ever had that one place that you love going to, from growing up or a place have just started going to? Whether it's a place that has some of the best food, you may go with family and friends or its a place that has become a comfort for you. Nick's Cafe has become all of that to me for years now, it holds so many things for me.

Nick the own of 25 years is part Greek so that's a lot of what he make's. Nick started out cooking food when he was young and even got to cook for Elvis Presley a few times when Nick was younger. That now comes out in Nick's Cafe after Nick started to collect Elvis and Marilyn Monroe things and has it out. A lot of what Nick makes is American food inspired by Greek foods. He makes just about everything from your normal eggs bacon and hash browns or breakfest bareto smoothered in green chili to a Greek salid with gyro meat, a Greek American burger. I like to get the blue berry pancakes for breakfest if i get there early enough or if I'm there for lunch I like to get either the patty melt or the gyro suprime sandwich. It took a few years before I ever eat gyro meat because I felt bad that it was lamb for some reason, since I've always eaten meat. But its so good with how Nick put's it on burgers, with salids or in the sandwiches. All of what Nick makes is under $10 but you have to make sure that you have cash because that is all Nick will take.

Nick's Cafe is this little hole in wall kind of place, where everyone knows one another. It's an easy going kind of place to be in, layed back and easy to enjoy while there. A lot of the time there is some kind of joking going on in there but theres also how have you been the family still doing good? Since everyone knows one another. Nick's is like an extended part of your family since everyone is friendly, everyone says "hi" or "bye, see you later" when coming in or when walking out the door.

My parents got divorced when I was a little over a year old, so me and my sister got to spend every other weekend and Wensdays with are dad. We started going to Nick's Cafe on the weekends we were with are dad. Are dad had wanted to try to get us to eat different types off food. It's now been 17 years since I first started going there with my dad and it's still one place that I go to on the weekends with my dad. Nick has a pit bull mix that stays out in the yard when its nice out on the side of the building and most of the time Boo Boo knows when I'm there and will bark until I go back and see him. If I could I would take Boo Boo home with me but Nick wont let me.

Nick's Cafe has become a comfort for me not because it's something I know, like a safe haeven. It's more then a little hole in the wall. It is it's own family of people that come in. It's a place that does make you feel welcome when you walk in and sit down. That's the kind of place Nick wanted a friendly place that you could enjoy.

It's "our thing"

Growing up I was exposed to many different types of foods. Because of this I am not at all a picky eater. I love trying new things, well, as far as food goes that is; I'll try anything at least once. I love food, most all traditions I have revolve around food. I honestly correlate food with family.

My family is big into hunting. We wont hunt anything we wont eat so we have all sorts of different meat. I have never been afraid to try any type of meat because of this. I have tried squirell,alligator,rattle snake, caribou, antelope, rabbit, duck, moose, and bear. Those are just the types most people find weird. I also like many vegatarian dishes as well though.

Eating in my family is a form of entertainment. Growing up we always had at least one get together a week at our house where we would cook tons of food for our family and friends. We were very well known for our get togethers. I have inherated this love of feeding people. I love cooking but not unless I can share what I make with others. I pretty much force feed people.

A little over a year ago my parents split. I moved out with my mom because I didnt want her to be alone and I saw my dad about twice a week, once to meet for lunch or dinner at a restraunt, a different restraunt everytime. And once a week I would go to his house for dinner. It was our thing. We both love to watch the food network, so we would take turns and one of us would pick a meal we saw on tv that week and thats what we would make together that night then eat it while watching a movie. The last thing we made was Lobster Mac n Cheese , as seen in photo above.We almost always make little changes to the recipes though because we love spicy food and garlic so we always add a little extra of each.

Some of our favorite chefs include, Bobby Flay, Racheal Ray, Paula Deen, Alton Brown, Tyler Florence and I love Giada De Laurentis. My favorite show on the the food network is diners, drive ins, and dives though. It is a show where Chef Guy Fieri goes to all sorts of restraunts and shows there unique meals. It would be my dream job to be able to do what Guy does in that show.

Even though I moved away this year we still have our sacred food connection. We always find new recipes and email them to each other. We also call each other to tell one another about how the recipes turned out. Hunting and cooking, not the average father daughter conections, but I wouldn't ever change it. I love "our thing". We are very close, largely because of the things we share in common.

Photo taken from:www.cbcrabcakes.com

Disasters and progress (Final)

Angela Jellison

Eng 121-023

10 Oct 2010

Food Blog

Disasters and Progress( Final Draft)

When I think of food I get excited! Food, to me, feeds the soul. For example, I have fond memories for my auntie’s famous sweet potatoes. Every Thanksgiving we have a feast over at my aunt’s house which consists of turkey,( which is usually dry to the point of having to choke it down), cranberries, (out of a can so they slide down your throat like a raw egg), mashed potatoes,( that are lumpy and feel like curdled milk when swallowed), dinner rolls, (which are okay, I suppose), and her famous sweet potatoes (which I am in love with as they are cooked to perfection and taste like no other potato.)

After experiencing the ups and downs of my family's cooking, I am now experiencing my own ups and downs. Food is usually involved with the many activities that I do. For example, when I have guests at my house, I try to provide a snack or two, such as vegetables and dip or chips and salsa. When I go to softball games I like to bring something to munch on, such as sunflower seeds or licorice. When I think of food I feel comfort, however, cooking food can sometimes be a challenge. Here are some examples of the challenges I face while cooking: One time, when I made my dad pizza, I forgot about it in the oven and it burned to a crisp. I felt bad because my dad was starving so I gave him the pizza and a fork. My dad said “what is the fork for?” I said “just scrape the bottom” I was completely serious, but my dad got quite the laugh out of it, and still tells the story to this day. Another time, I was cooking hard boiled eggs for my roommate and myself, leaving them to boil as I went downstairs to study. My roommate Robin said “don’t forget about the eggs” with me telling her confidently “I won’t forget”. Upon going down stairs, apparently I fell asleep for the remainder of the night. The next morning Robin informed me that I indeed forgot the eggs, with all of the water boiling out of the pan and the eggs stinking up the house tremendously. ( I found this rather entertaining.)

Although my primary experience involves burning, forgetting and generally not paying attention to my food preparation, I have proudly prepared a few dishes with moderate success. One thing that I really enjoy making (which I am quite good at) is stuffed green peppers. I learned how to make this wonderful dish two years ago with my uncle. When I think about making stuffed green peppers my mouth waters, I feel a sense of comfort, and upon eating them I get fully satisfied, never to be left hungry. Rather than using the traditional hamburger and rice, I like to use Italian sausage and diced tomatoes. First you cut the green pepper, and then you stuff it with Italian sausage and top it off with a can of diced tomatoes flavored with onion and garlic. After cooking it on three- hundred and seventy -five degrees for about one hour and forty- five minutes, remove it from the oven and sprinkle parmesan cheese on top. Now you have a masterpiece that you will fall in love with!

Even though I make a mean green pepper, I also like to cook meals in the crock pot. I find this is the easiest way to cook without burning everything. My favorite thing to make is cream of mushroom soup with pork chops, potatoes and carrots. In the morning I would throw it all together and let it simmer all day. When I get home from work it’s ready to eat. I now have a crock pot cookbook to get other recipes so I can try out a variety of recipes.

On the other hand besides cooking at home, my boyfriend Chris and I enjoy eating out. A few of our favorite places are Texas Roadhouse and Lone Star. Both of these places are steak houses. Steak is another one of my favorite foods. My favorite steak is a New York strip cooked medium well with sautéed mushrooms and onions on top, since it is very expensive, I only eat it on occasion. I also order a baked potato with sour cream, cheese and chives. The potato is always over-filling so I can’t ever finish it. The hot dinner rolls are fabulous. They serve you all you can eat with an endless supply of cinnamon butter. (Mmm). When we go out I truly take pleasure in the atmosphere. For example, at Texas Road house the waitresses line dance for you, and they have loud music. I love the fact that someone else waits on me, and I don’t have to clean up afterwards. Not to mention if my food gets burned I have the benefit of sending it back.

While I like to enjoy myself here and there, right now my chaotic lifestyle involves school, work and of course occasional fun so I really don’t have the healthiest diet. For instance, my favorite food is macaroni and cheese from a box, which must be Kraft. Since I don’t like to share, I can eat the whole box myself. Macaroni and cheese is something easy to make and it doesn’t take that long. As a matter of fact I have a trick to speed up the process; normally, when the water is boiling, if you add the noodles and keep the temperature on high the water will overflow. However, If you add a small piece of butter to the water then it won’t overflow and you can still keep the temperature on high. I have found this to be the fastest way to make macaroni and cheese.

After giving it some thought I have had some struggles with food preparation. Although this isn't such a bad thing I have also had great success. When it comes to cooking, I know how to either create a huge mess, or make a wonderful masterpiece. Overall, I have learned a lot of helpful hints that I can use in the future. For me, food is a significant part of who I am and the memories of my past.

Fishing, Being Smart to Eat, (first draft)

When I was borne, I opened my eyes seeing myself in a boat with my brothers who were trying to catch fish in the Arabian Gulf. My city, Saihat, is near the sea. So, Fishing is the best sport there. However it is not just a sport it is a way for the people to fill their stomach by the delicious special fish we have in the Arabian Gulf. Before more than 60 years the people in Saihat ether live by fishing or farming Nakhlah. My history with fishing is the most things I’m proud with.

In the summer, it is very hot and humid in my city. The first thing that you can think of is falling in the sea which is near my house. Second thing you will think of is fishing because you smell the sea. So, that’s why we love fishing in Saihat.