11 Temmuz 2012 Çarşamba
10 Temmuz 2012 Salı
9 Temmuz 2012 Pazartesi
Coffee Types
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Coffee Types
As a housewife, Bentz found that percolators were prone to over-brewing the coffee,espresso-type machines at the time tended to leave grounds in the drink, and linen bag filters were tiresome to clean. She experimented with various means, but ended up usingblotting paper from the school exercise-book of her son Willi and a brass pot perforated using a nail. When the grounds-free, less bitter coffee met with general enthusiasm, she decided to set up a business. The Kaiserliche Patentamt (Imperial Patent Office) granted her a patent on June 20, 1908, and on December 15, the company was entered into the commercial register with 73 Pfennig as "M. Bentz." After contracting a tinsmith to manufacture the devices, they sold 1,200 coffee filters at the 1909 Leipzig fair.
Coffee Types
Coffee Types
Coffee Types
Coffee Types
Coffee Types
Coffee Types
Coffee Types
Coffee Types
Coffee Types
Slimming Coffee
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Slimming Coffee
Fast lose weight healthy magic 26 herbal slimming coffee.magic 26 slimming coffee is not the only natural agent against side effects of the lipase, it does not act on the brain, not the central nervous system, not into the blood, body fat does not inhibit the enzyme to work, is the most secure for the maintenance of long-term use weight, prevent weight rebound beauty, body products. 26 days to drink it out of magic. perfect slimming.Slimming Coffee
Slimming Coffee
Slimming Coffee
Slimming Coffee
Slimming Coffee
Slimming Coffee
Slimming Coffee
Slimming Coffee
Slimming Coffee
irish coffee mugs
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Irish Coffee Mugs
Originally the Irish coffee experiment began at the Shannon Airport in Ireland on a chilly November evening in 1952. Two friends, Jack Koeppler (then-owner of the Buena Vista) and international travel writer stanton Dalaplane spent the evening pouring, mixing and drinking coffee concoctions. Unfortunately, the drink was not perfected at that time, even though, I am sure they had fun trying.The two men went their separate ways, and Jack returned home to San Francisco where he continued working on the hot toddy. After the jaunt at the Shannon airport, it was confirmed that the drink was not right, as the whiskey was not perfect and the cream did not float. Jack continued mixing and pouring until he found the perfect Irish whiskey to use in the toddy; then he moved onto making cream “float”.
Irish Coffee Mugs
Irish Coffee Mugs
Irish Coffee Mugs
Irish Coffee Mugs
Irish Coffee Mugs
Irish Coffee Mugs
Irish Coffee Mugs
Irish Coffee Mugs
Irish Coffee Mugs
individual coffee packets
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Individual Coffee Packets
Individual Coffee Packets
Taster's Choice single serving packs are currently my favorite way to bring coffee on the trail. In the past, I've brought instant coffee in a small ziploc sandwich bag, but that tends to solidify into a solid lump after a while from humidity. Instead, I like the packets because they stay fresh over a long period of time and they take up very little space in my food bag. The Taster's Choice packets also create virtually no waste since the packets are small tubes the size of designer sugar packs. A single packet of Taster's Choice contains 65 mg of caffeine and costs about $0.20.Individual Coffee Packets
Individual Coffee Packets
Individual Coffee Packets
Individual Coffee Packets
Individual Coffee Packets
Individual Coffee Packets
Individual Coffee Packets
Individual Coffee Packets
Individual Coffee Packets
coffee toddy
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Coffee Toddy
As this summer's crazy swelter continues into September, many lovers of great coffee have been turning their attention to iced coffee and espresso beverages. Articles are popping up everywhere, even by the New York Times Of Subject. While there are plenty of how tos online (we've covered this subject on CoffeeGeek in the past too), there's not much actual investigation or explanations of the process of making iced coffee and how it is different from brewing coffee and espresso the more traditional way.Coffee Toddy
Coffee Toddy
Coffee Toddy
Coffee Toddy
Coffee Toddy
Coffee Toddy
Coffee Toddy
Coffee Toddy
Coffee Toddy
8 Temmuz 2012 Pazar
Togo's Returns to Arizona
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The official grand opening is set for Saturday, August 18, but Togo's in Gilbert is now ready for business. The AZFoodDude reported on the second coming of Togo's to the Valley back in January and now with the first location having opened at 1520 W. Guadalupe Rd. #101 Gilbert, AZ 85233, the franchisee has his sights set on opening two more Togo's restaurants in the Valley. The hours for the restaurant are:
Read more here: http://www.sacbee.com/2012/06/12/4556141/togos-arrives-in-arizona-with.html#storylink=cpy"To celebrate Togo's arrival in Arizona, two lucky Gilbert customers will win free sandwiches for one-year. Additionally, the local community is invited to attend the official Grand Opening all-day celebration, taking place on Saturday, August 18, 2012 with music, prizes, local fundraiser event and more!
Source: PR Newswire (http://s.tt/1ecq1)To celebrate Togo's arrival in Arizona, two lucky Gilbert customers will win free sandwiches for one-year. Additionally, the local community is invited to attend the official Grand Opening all-day celebration, taking place on Saturday, August 18, 2012 with music, prizes, local fundraiser event and more!
Source: PR Newswire (http://s.tt/1ecq1)To celebrate Togo's arrival in Arizona, two lucky Gilbert customers will win free sandwiches for one-year. Additionally, the local community is invited to attend the official Grand Opening all-day celebration, taking place on Saturday, August 18, 2012 with music, prizes, local fundraiser event and more!
Source: PR Newswire (http://s.tt/1ecq1)
Togo's, which is based in San Jose, CA and first opened in 1967, is known for their "West Coast" hot or cold sandwiches, but also offers up soups, salads, chips, cookies, and brownies. You can check out the full Togo's menu here.
The official grand opening is set for Saturday, August 18, but Togo's in Gilbert is now ready for business. The AZFoodDude reported on the second coming of Togo's to the Valley back in January and now with the first location having opened at 1520 W. Guadalupe Rd. #101 Gilbert, AZ 85233, the franchisee has his sights set on opening two more Togo's restaurants in the Valley. The hours for the restaurant are:- Monday - Friday: 10am - 9pm
- Saturday: 10:30am - 7pm
- Sunday: 11am - 5pm
Read more here: http://www.sacbee.com/2012/06/12/4556141/togos-arrives-in-arizona-with.html#storylink=cpy"To celebrate Togo's arrival in Arizona, two lucky Gilbert customers will win free sandwiches for one-year. Additionally, the local community is invited to attend the official Grand Opening all-day celebration, taking place on Saturday, August 18, 2012 with music, prizes, local fundraiser event and more!
Source: PR Newswire (http://s.tt/1ecq1)To celebrate Togo's arrival in Arizona, two lucky Gilbert customers will win free sandwiches for one-year. Additionally, the local community is invited to attend the official Grand Opening all-day celebration, taking place on Saturday, August 18, 2012 with music, prizes, local fundraiser event and more!
Source: PR Newswire (http://s.tt/1ecq1)To celebrate Togo's arrival in Arizona, two lucky Gilbert customers will win free sandwiches for one-year. Additionally, the local community is invited to attend the official Grand Opening all-day celebration, taking place on Saturday, August 18, 2012 with music, prizes, local fundraiser event and more!
Source: PR Newswire (http://s.tt/1ecq1)
Togo's, which is based in San Jose, CA and first opened in 1967, is known for their "West Coast" hot or cold sandwiches, but also offers up soups, salads, chips, cookies, and brownies. You can check out the full Togo's menu here.
Potbelly Sandwich Shop Coming to Arizona
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A hit in other cities across the country, Potbelly Sandwich Shop, Potbelly Sandwich Works, or Potbelly's as it is affectionately known by regulars, is finally making the move to Arizona. Slated to open three locations in the upcoming months, Potbelly's has no plans of stopping there, hoping to "...be all over the Valley" and expand into Tucson, according to the company's market manager for Arizona.
The one Potbelly's location being reported by multiple outlets is the future CityScape spot, set to open in the fall. However, there are also reports of two other locations, looking to open before labor day. These spots include one at 7th Ave & McDowell Rd. and one near 20th St. & Camelback Rd.
The Chicago-based Potbelly Sandwich Shop began in 1977 as an antique store and has grown to over 240 locations. Potbelly's has a menu that includes sandwiches, salads, soups, chili, sides such as macaroni salad and potato salad, shakes, malts, smoothies, baked goods, and even offers breakfast at many of its locations. Check out Potbelly's menu and see for yourself.
Stay tuned to the AZFoodDude for updates on exact opening dates and future locations.
A hit in other cities across the country, Potbelly Sandwich Shop, Potbelly Sandwich Works, or Potbelly's as it is affectionately known by regulars, is finally making the move to Arizona. Slated to open three locations in the upcoming months, Potbelly's has no plans of stopping there, hoping to "...be all over the Valley" and expand into Tucson, according to the company's market manager for Arizona.The one Potbelly's location being reported by multiple outlets is the future CityScape spot, set to open in the fall. However, there are also reports of two other locations, looking to open before labor day. These spots include one at 7th Ave & McDowell Rd. and one near 20th St. & Camelback Rd.
The Chicago-based Potbelly Sandwich Shop began in 1977 as an antique store and has grown to over 240 locations. Potbelly's has a menu that includes sandwiches, salads, soups, chili, sides such as macaroni salad and potato salad, shakes, malts, smoothies, baked goods, and even offers breakfast at many of its locations. Check out Potbelly's menu and see for yourself.
Stay tuned to the AZFoodDude for updates on exact opening dates and future locations.
Subway's July $5 Featured Footlong - Buffalo Chicken
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In the event you don't think it's hot enough this time of year, Subway is giving us that extra kick with July's $5 featured footlong. The Buffalo Chicken sandwich, which is now back on Subway's menu for good, has "......tender, juicy chicken tossed in a bold buffalo sauce with crisp green peppers and cool, creamy ranch on freshly baked bread."
In terms of nutrition, you can check out this Subway site and calculate how many calories, fat, protein, etc. will be in the sandwich based on how you have your sandwich made.
In the event you don't think it's hot enough this time of year, Subway is giving us that extra kick with July's $5 featured footlong. The Buffalo Chicken sandwich, which is now back on Subway's menu for good, has "......tender, juicy chicken tossed in a bold buffalo sauce with crisp green peppers and cool, creamy ranch on freshly baked bread." In terms of nutrition, you can check out this Subway site and calculate how many calories, fat, protein, etc. will be in the sandwich based on how you have your sandwich made.
Dairy Queen's July Blizzard of the Month - Chocolate Candy Shop
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Last month, Dairy Queen gave us the Turtle Brownie Blizzard. This month however, Dairy Queen is switching things up with their new Chocolate Candy Shop Blizzard. The Chocolate Candy Shop Blizzard is made of cocoa fudge, vanilla soft serve, and chocolate pieces filled with hazelnut creme, fudge, and caramel.
The nutritional information for a medium Chocolate Candy Shop Blizzard includes 960 calories, 44 grams of fat (24 saturated), 108 grams of sugar, and 19 grams of protein.
Last month, Dairy Queen gave us the Turtle Brownie Blizzard. This month however, Dairy Queen is switching things up with their new Chocolate Candy Shop Blizzard. The Chocolate Candy Shop Blizzard is made of cocoa fudge, vanilla soft serve, and chocolate pieces filled with hazelnut creme, fudge, and caramel. The nutritional information for a medium Chocolate Candy Shop Blizzard includes 960 calories, 44 grams of fat (24 saturated), 108 grams of sugar, and 19 grams of protein.
New Breakfast Waffle Sandwich at Jack in the Box
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Not afraid to try anything and serve it through the whole day, Jack in the Box has just rolled out their newest menu item, the Breakfast Waffle Sandwich. Only available for a limited time, "the Breakfast Waffle Sandwich features a fried egg, American cheese and the chain’s new country-grilled sausage stacked between two lightly sweetened maple waffles."
As messy as it might get, am I the only one considering putting maple syrup all over this thing?
Not afraid to try anything and serve it through the whole day, Jack in the Box has just rolled out their newest menu item, the Breakfast Waffle Sandwich. Only available for a limited time, "the Breakfast Waffle Sandwich features a fried egg, American cheese and the chain’s new country-grilled sausage stacked between two lightly sweetened maple waffles." As messy as it might get, am I the only one considering putting maple syrup all over this thing?
7 Temmuz 2012 Cumartesi
TBG Eats: The 2012 San Diego Fair
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I Can't Believe I Ate the WholeThing VI
Current Weight: 169.8 lbs.
2007 -- Krispy Kreme Chicken Sandwich,Garlic Fries, Funnel Cake, Foot-long Hot Dog, Fried Twinkie, FriedRattlesnake.
2008 -- Deep-Fried White Castle Slider,14-inch Corn Dog, Fried Oreos, Street Tacos, Frog Legs.
2009 -- Oatmeal Cookie Chicken Sandwich,Fried Catfish, Chocolate-Covered Bacon, Fried Macaroni and Cheese,"Zucchini Weeni".
2010 -- Deep-Fried Pop Tart, Hash BrownFry Dog, Buffalo Chicken Indian Fry Bread, Deep-Fried Klondike Bar,Chocolate-Dipped Pickle, Deep-Fried Butter.
2011 -- Deep-Fried Pigs in aBlanket, Deep-Fried Kool-Aid, Pink's "Rosie O'Donnell" Hot Dog, BabyRuth-filled Jalapeños, Maple Bacon Donut, Meatball Sliders.
This year's San Diego Fair food report almost wentunfinished.
For the sixth straight year, my wife, our eight-year-oldson and I made the trek from Stately Bootleg Manor to the coastal town of DelMar. As usual, I got down to gluttony assoon as the gates opened. Mrs. Bootlegand Jalen joined me for my first meal. She ordered what appeared to be a wholly mediocre Philly cheesesteak(...and you can be judgmental when you've been to the mountaintop) while Jalen predictably went withpizza.
Before long, Jalen was off attempting toride...every...ride. Twice. And, sometimes thrice. During the week, the crowds don't appearuntil late afternoon, so my son had the run of the park. Until he tripped.
After yet another spin on one of the fair's spinniestspinning rides, J was looking a little green. This was an unhealthy, unflattering green that heretofore had only been seen here. Iwas just two meals into my fried food festivus and nearly undone bysomeone else's stomach issues.
Thankfully, J felt better after two bottles of water andan extended break from self-inflicted dizziness. Later, I bought him a brownie ice creamsundae in a bowl and -- hands be damned -- he proceeded to eat it using onlyhis mouth. Here's a reasonable facsimileof the instant replay for those of you who might'vemissed it.
Now, step aside, son. Let dad show you how it's done.
Deep-Fried Peanut Butter & Jelly Sandwich-- A few years back, in response to posts like the one you're currentlyreading, I wrote about the handful of foods that even I wouldn't eat. Now, I'm not saying I should've found a place on the list for peanutbutter, but it's one of those foods that I'm nitpickingly particular about. First,it must be "creamy" not "crunchy". Are you familiar with that chalky-textured,obscenely sweet stuff crammed inside a Reese's Peanut Butter Cup? That ain't peanut butter. And, most importantly, there IS a properpeanut butter-to-jelly ratio inside of a peanut butter and jelly sandwich.
In what's become an annual tradition within this annualtradition, the Chicken Charlie's stand was once again the spot for my firstmeal of the morning. Breakfast would bea battered up and deep fried peanut butter and jelly sandwich that's thenfinished with an additional drizzle of jelly and a pinch of powdered sugar.
Unfortunately, the first bite didn't floor me. The ubiquitous fair batter that enveloped theP, the B and the J was, as always, deliciously dense and decadent. But, simply put, there was too much peanutbutter. I admit to being in the minorityon this matter, but the perfect peanut butter and jellysandwich is made with one part peanut butter and [pause for melodramaticeffect] one-and-a-half to two parts jelly. [Pause for boos.] Wait, let mefinish. Without the added gelatinoussweetness, the flavor profile is just a salt sammich with subtle sugar notes.
Here, the peanut butter overwhelmed the jelly and -- whendropped into the deep fryer -- the PB became caramel-like in its consistency,oozing all over the place. By the end ofthis mess, all I could taste was hot, runny peanut butter -- not unlike thoseabominable "natural" peanut butters that require stirring beforespreading. (And, if you peanut butterbelievers are going to boo anything, it should be that.) Grade 1.5 (out of 5)
Meat Lover's Hot Dog on a Stick -- Withno end in sight to America's hyperbolic bacon fad, it's high time wecollectively decided on which group is more annoying: the over-the-toppro-bacon crowd who show their support with the 'caps lock' key on and an extrahelping of exclamation points or the hilariously haughty bacon traditionalistswho recoil with horror at the sight of bacon anywhere beyond a mediocrechain-restaurant cheeseburger or the breakfast table. Let's call it a "push" and cut tothe chase -- a bacon-wrapped hot dog should work...but,here, it doesn't.
"Salty"is not a strong enough adjective for this. I'd say it's appropriate to use salty's full name. Hell, my first bite felt like a foreignobject had been flung at my face. The flavors seemed to even out by the end -- either that or my palate hadtapped out -- but, curiously, the hot dog might've been more than just bacon'sunwilling sodium accomplice as it was ridiculously salty on its own. Still, this was a MUCH higher quality hot dogthan the fair usually produces with a nice snap and better-than-acceptabletexture. The beer-battered bacon wasfine -- crunchy on the outside, somewhat soggy on the inside with none of thefat trimmed away. Better bacon/hot dogtaste delineation would've saved this from a subpar rating. And, it was screamingfor something sweet (a squeeze of maple syrup?) to cut the saltiness. Nextyear, I'll bring my own Mrs. Buttersworth, yo. Grade: 2
Deep-Fried Chili Asteroids -- Forthose of you who don't know, the theme of this year's San Diego Fair is/wasouter space. That doesn't excuse thisunfortunately-named appetizer/punch line, even if the description soundedabsolutely divine:
Award-winning homemade chili and cheese,deep-fried in a hushpuppy batter.
Admittedly, my standards are high. Mrs. Bootleg makes an amazing chili that'sthe perfect autumnal accompaniment when the November thermostat sinks to 66degrees and we briefly consider closing the living room window. My hushpuppy expectations are equally loftyas I once knew a guy who worked at Long John Silver's.
Predictably, there's more hushpuppy here than chili as Iassume the extra batter was needed to contain a food usually found in abowl. The chili was a bland mix ofground beef, beans, chili powder, cumin and whatever else Homer Simpson sniffed in the air 15 years ago. I really liked the hushpuppy crust, though,as its cornmeal origins were a natural accompaniment for the chili. However, the side of nacho cheese dippin'sauce was ultimately superfluous as it suffocated the other flavors andtextures.
This was the perfect mishmash of "awesome" and"meh", so we'll grade it accordingly. Grade: 2.5
Sweet Potato Tater Tots -- At thispoint, panic is starting to set in. We're halfway through the afternoon and I hadn't eaten anything that I'dscore better than average. And,considering my previous experiences with sweet potato fries, this would be theproverbial roll of the dice. When doneright -- thin-cut and crispy -- sweet potato fries can be fantastic. But, too many establishments serve them up asthick-cut sponges that retain a quart of grease apiece.
The sweet potato tater tots werealmost executed perfectly. The exterior was light and crisp -- almost potato chip-like -- while theinterior was texturally fantastic. Theheavy, fibrous characteristics inherent within Thanksgiving's favorite roottuber were nowhere to be found. In itsplace was a mildly sweet airiness that bordered on addicting.
Oh, but the execution. The tater tots desperately needed salt. Not a lot, but singular shot from the shaker-- two, tops -- would've elevated the flavors. And, much to my surprise, the tots weren't served with any sort ofdipping sauce. I've been spoiled by thecreamy pumpkin-spiced sauce that several places serve, so I'd have settled forsomething simple and citrusy. Not even one lonely lemon wedge? My, what could've been. Grade: 3.5
Fried Pineapple -- Both the sun and mystomach were starting to set and I was unsure if I'd ever find the one annual menuitem that would knock my socks off. Everyyear something edible earns one of my exaggerated "500(out of 5)" scores. Could lastyear's maple bacon donut EVER be toppled from its sticky, porcine pedestal? It's up to you, inexplicably fried Hawaiianfruit.
By themselves, pineapples are in my pantheon of favoritefruits. And, the fried pineapples werecertainly the most visually appealing meal I ate all day. Perfect golden-brown rings lightly topped witha bittersweet chocolate sauce and a pinch of powdered sugar. It took a few bites for me to adjust to thecrispiness, but the pineapple's natural flavors were mostly unchanged.
If anything, the heat from the grease muted the pineapple'salready mellow notes. It also led to theevaporation of some of the fruit's juiciness. In simplest terms, this was really a pineapple upside down cake turnedinside out. In my terms? Dee-LISH! Grade: 4
Bacon-Wrapped Jalapeño Peppers -- Thesewere referred to as "Porky Poppers" on the menu, but I'm proud toreport I kept my dignity and ordered using their literal description. That same dignity was temporarily misplacedwhen I popped one of the porkies, whole, in my mouth. See that toothpick-looking thing runningperpendicular to each jalapeño pepper? Turns out it's an actual toothpick. And, when mindlessly munched on, they're more abrasive on the inside ofyour mouth than a bowl of Quizno's-cooked Cap'n Crunch.
I appreciated the use of fresh jalapeños. They're hotter and more flavorful than thepickled imposters found on ballpark nachos. The bacon was bountiful and the peppers were stuffed with gouda. Unfortunately, the sweetness of the gouda wasmostly smothered from the saltiness of the bacon and the spiciness of thepeppers. Given a choice between two ofthe three flavors coming through, I'd have preferred "sweet" and"salty" or "sweet" and "spicy". The "salty" and "spicy"territory is already well-trodden convenience store turf. Grade: 2
Current Weight: 169.8 lbs.
2007 -- Krispy Kreme Chicken Sandwich,Garlic Fries, Funnel Cake, Foot-long Hot Dog, Fried Twinkie, FriedRattlesnake.
2008 -- Deep-Fried White Castle Slider,14-inch Corn Dog, Fried Oreos, Street Tacos, Frog Legs.
2009 -- Oatmeal Cookie Chicken Sandwich,Fried Catfish, Chocolate-Covered Bacon, Fried Macaroni and Cheese,"Zucchini Weeni".
2010 -- Deep-Fried Pop Tart, Hash BrownFry Dog, Buffalo Chicken Indian Fry Bread, Deep-Fried Klondike Bar,Chocolate-Dipped Pickle, Deep-Fried Butter.
This year's San Diego Fair food report almost wentunfinished.
For the sixth straight year, my wife, our eight-year-oldson and I made the trek from Stately Bootleg Manor to the coastal town of DelMar. As usual, I got down to gluttony assoon as the gates opened. Mrs. Bootlegand Jalen joined me for my first meal. She ordered what appeared to be a wholly mediocre Philly cheesesteak(...and you can be judgmental when you've been to the mountaintop) while Jalen predictably went withpizza.
Before long, Jalen was off attempting toride...every...ride. Twice. And, sometimes thrice. During the week, the crowds don't appearuntil late afternoon, so my son had the run of the park. Until he tripped.
After yet another spin on one of the fair's spinniestspinning rides, J was looking a little green. This was an unhealthy, unflattering green that heretofore had only been seen here. Iwas just two meals into my fried food festivus and nearly undone bysomeone else's stomach issues.
Thankfully, J felt better after two bottles of water andan extended break from self-inflicted dizziness. Later, I bought him a brownie ice creamsundae in a bowl and -- hands be damned -- he proceeded to eat it using onlyhis mouth. Here's a reasonable facsimileof the instant replay for those of you who might'vemissed it.
Now, step aside, son. Let dad show you how it's done.
Deep-Fried Peanut Butter & Jelly Sandwich-- A few years back, in response to posts like the one you're currentlyreading, I wrote about the handful of foods that even I wouldn't eat. Now, I'm not saying I should've found a place on the list for peanutbutter, but it's one of those foods that I'm nitpickingly particular about. First,it must be "creamy" not "crunchy". Are you familiar with that chalky-textured,obscenely sweet stuff crammed inside a Reese's Peanut Butter Cup? That ain't peanut butter. And, most importantly, there IS a properpeanut butter-to-jelly ratio inside of a peanut butter and jelly sandwich.
In what's become an annual tradition within this annualtradition, the Chicken Charlie's stand was once again the spot for my firstmeal of the morning. Breakfast would bea battered up and deep fried peanut butter and jelly sandwich that's thenfinished with an additional drizzle of jelly and a pinch of powdered sugar.
Unfortunately, the first bite didn't floor me. The ubiquitous fair batter that enveloped theP, the B and the J was, as always, deliciously dense and decadent. But, simply put, there was too much peanutbutter. I admit to being in the minorityon this matter, but the perfect peanut butter and jellysandwich is made with one part peanut butter and [pause for melodramaticeffect] one-and-a-half to two parts jelly. [Pause for boos.] Wait, let mefinish. Without the added gelatinoussweetness, the flavor profile is just a salt sammich with subtle sugar notes.
Here, the peanut butter overwhelmed the jelly and -- whendropped into the deep fryer -- the PB became caramel-like in its consistency,oozing all over the place. By the end ofthis mess, all I could taste was hot, runny peanut butter -- not unlike thoseabominable "natural" peanut butters that require stirring beforespreading. (And, if you peanut butterbelievers are going to boo anything, it should be that.) Grade 1.5 (out of 5)
Meat Lover's Hot Dog on a Stick -- Withno end in sight to America's hyperbolic bacon fad, it's high time wecollectively decided on which group is more annoying: the over-the-toppro-bacon crowd who show their support with the 'caps lock' key on and an extrahelping of exclamation points or the hilariously haughty bacon traditionalistswho recoil with horror at the sight of bacon anywhere beyond a mediocrechain-restaurant cheeseburger or the breakfast table. Let's call it a "push" and cut tothe chase -- a bacon-wrapped hot dog should work...but,here, it doesn't.
"Salty"is not a strong enough adjective for this. I'd say it's appropriate to use salty's full name. Hell, my first bite felt like a foreignobject had been flung at my face. The flavors seemed to even out by the end -- either that or my palate hadtapped out -- but, curiously, the hot dog might've been more than just bacon'sunwilling sodium accomplice as it was ridiculously salty on its own. Still, this was a MUCH higher quality hot dogthan the fair usually produces with a nice snap and better-than-acceptabletexture. The beer-battered bacon wasfine -- crunchy on the outside, somewhat soggy on the inside with none of thefat trimmed away. Better bacon/hot dogtaste delineation would've saved this from a subpar rating. And, it was screamingfor something sweet (a squeeze of maple syrup?) to cut the saltiness. Nextyear, I'll bring my own Mrs. Buttersworth, yo. Grade: 2
Deep-Fried Chili Asteroids -- Forthose of you who don't know, the theme of this year's San Diego Fair is/wasouter space. That doesn't excuse thisunfortunately-named appetizer/punch line, even if the description soundedabsolutely divine:
Award-winning homemade chili and cheese,deep-fried in a hushpuppy batter.
Admittedly, my standards are high. Mrs. Bootleg makes an amazing chili that'sthe perfect autumnal accompaniment when the November thermostat sinks to 66degrees and we briefly consider closing the living room window. My hushpuppy expectations are equally loftyas I once knew a guy who worked at Long John Silver's.
Predictably, there's more hushpuppy here than chili as Iassume the extra batter was needed to contain a food usually found in abowl. The chili was a bland mix ofground beef, beans, chili powder, cumin and whatever else Homer Simpson sniffed in the air 15 years ago. I really liked the hushpuppy crust, though,as its cornmeal origins were a natural accompaniment for the chili. However, the side of nacho cheese dippin'sauce was ultimately superfluous as it suffocated the other flavors andtextures.
This was the perfect mishmash of "awesome" and"meh", so we'll grade it accordingly. Grade: 2.5
Sweet Potato Tater Tots -- At thispoint, panic is starting to set in. We're halfway through the afternoon and I hadn't eaten anything that I'dscore better than average. And,considering my previous experiences with sweet potato fries, this would be theproverbial roll of the dice. When doneright -- thin-cut and crispy -- sweet potato fries can be fantastic. But, too many establishments serve them up asthick-cut sponges that retain a quart of grease apiece.
The sweet potato tater tots werealmost executed perfectly. The exterior was light and crisp -- almost potato chip-like -- while theinterior was texturally fantastic. Theheavy, fibrous characteristics inherent within Thanksgiving's favorite roottuber were nowhere to be found. In itsplace was a mildly sweet airiness that bordered on addicting.
Oh, but the execution. The tater tots desperately needed salt. Not a lot, but singular shot from the shaker-- two, tops -- would've elevated the flavors. And, much to my surprise, the tots weren't served with any sort ofdipping sauce. I've been spoiled by thecreamy pumpkin-spiced sauce that several places serve, so I'd have settled forsomething simple and citrusy. Not even one lonely lemon wedge? My, what could've been. Grade: 3.5
Fried Pineapple -- Both the sun and mystomach were starting to set and I was unsure if I'd ever find the one annual menuitem that would knock my socks off. Everyyear something edible earns one of my exaggerated "500(out of 5)" scores. Could lastyear's maple bacon donut EVER be toppled from its sticky, porcine pedestal? It's up to you, inexplicably fried Hawaiianfruit.
By themselves, pineapples are in my pantheon of favoritefruits. And, the fried pineapples werecertainly the most visually appealing meal I ate all day. Perfect golden-brown rings lightly topped witha bittersweet chocolate sauce and a pinch of powdered sugar. It took a few bites for me to adjust to thecrispiness, but the pineapple's natural flavors were mostly unchanged.
If anything, the heat from the grease muted the pineapple'salready mellow notes. It also led to theevaporation of some of the fruit's juiciness. In simplest terms, this was really a pineapple upside down cake turnedinside out. In my terms? Dee-LISH! Grade: 4
Bacon-Wrapped Jalapeño Peppers -- Thesewere referred to as "Porky Poppers" on the menu, but I'm proud toreport I kept my dignity and ordered using their literal description. That same dignity was temporarily misplacedwhen I popped one of the porkies, whole, in my mouth. See that toothpick-looking thing runningperpendicular to each jalapeño pepper? Turns out it's an actual toothpick. And, when mindlessly munched on, they're more abrasive on the inside ofyour mouth than a bowl of Quizno's-cooked Cap'n Crunch.
I appreciated the use of fresh jalapeños. They're hotter and more flavorful than thepickled imposters found on ballpark nachos. The bacon was bountiful and the peppers were stuffed with gouda. Unfortunately, the sweetness of the gouda wasmostly smothered from the saltiness of the bacon and the spiciness of thepeppers. Given a choice between two ofthe three flavors coming through, I'd have preferred "sweet" and"salty" or "sweet" and "spicy". The "salty" and "spicy"territory is already well-trodden convenience store turf. Grade: 2
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