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Dire need of some comfort food, we pulled into Superdawg (@Superdawg) to see our friends Maurie and Flaurie.

Started in 1948, this ancient old-school staple in Chicago has a running 64-year love affair w/ hot dog aficionados across the world.

The Orig Superdawg in Chicago

Having a few minutes to relax in the 100+ degree weather, we opted to grab a few standards.

Proper ordering techniques at Superdawg

Superdawg – $5.50

Not a wiener – not a frankfurter – not a red hot – but our exclusive… Superdawg™. On a poppy seed bun, we tenderly place the loveliest, juiciest creation of pure beef hot dog (no pork, no veal, no cereal, no filler), formally dressed with all the trimmings, escorted by our often imitated, but never equaled, Superfries™. Served with all the trimmings – golden mustard, tangy piccalilli, kosher dill pickle, chopped Spanish onions and a memorable hot pepper.

Magical Superdawg box

So let me make your life easier, repeat after me, “Superdawg dragged through the garden please!”

Superdawg dragged through the garden

Unboxed for you – Easy peasy right?

And you know it’s going to be good when this little magical box can barely stay closed.

Magic awaits you inside

Love it.

BTW-rule still stands: NO KETCHUP ALLOWED ON THIS HOT DOG.

Superonionchips – $2.85

Superonionchips – New favorite add w/ my Superdawg

Also these magical love chips made its way into our order. SO. FRICKIN. DELICIOUS.

Side of cheese was a bonus…cause who doesn’t love melty cheese.

(We’re going to have to go back to Swenson’s to see which one is better).

Just realized that we eat at alotta drive-ins, so here’s a pro-tip: If you’re going to a drive-in, STAY IN YOUR CAR.

You look like a bunch of friggin idiots in the parking lot if you’re walking around.

You’re doing it all wrong!

Maybe these fatties were getting out to exercise.

So enjoy those Superdawgs in the vehicle and embrace the “Drive-ins” as they are a part of American history. God bless the USA.

Superdawg is USA

Reporting live from QuarryLaneFarms…

Plopping back into the Cleveland Chophouse & Brewery for a quick bite to eat at 824 West Saint Clair in Cleveland.

Didn’t feel like an entire large dinner order…didn’t feel like an app…so burger it is!

ChopHouse Cheese Burger: 10oz fresh ground beef $10.95 / Add hickory smoked bacon $1.00

Personally, I instantly think your food is really bad when you immediately serve it with ketchup on the ready.

ChopHouse Cheese Burger

Bacon looks pretty.

Macro on the hickory bacon

Ordered it medium…so I guess this is medium.

Also with a place called “ChopHouse” you’d figure they’d tell you where there meat comes from…grass fed, corn fed, etc…

*Ahem…In my rompus room, I tell the ladies where my meat is from….ahem.*

Seemed as if my burger was…well leaning…thicker on one side and thinner on the other: Thus the “medium” doneness.

Thin side = well done / thick side = medium #notcool

Macro shot of the lop-sided patty

Thick = good / Thin = not so good.

thick side - medium

Chef Dave Gutfranski – perhaps a little better consistency in your patty smushing.

Good call on the red onion!

The pickle was room temperature warm and very limp (#TWSS).

But I gotta give credit-the fries were hot, crispy, and cooked well and I enjoyed the heavier kosher salt sprinkling.

Pickle limp / fries crispy

Well…how to sum this up…

1. Please tell your patrons where your meat grew up

2. Thickness matters #TWSS

3. Don’t assume everyone likes ketchup

I’ll be back for the occasional work lunch.

Reporting live from QuarryLaneFarms…

So as you may have known, been doing a lot of traveling around lately.

Most recently – Asheville, North Carolina!

Quick note: Weird factor here is pretty high as the townies call themselves the original weird.

Um, that's a dude...and he squirts you as he rides by!

Portland stole the “Portland is weird” thing from Austin who say they were the inventors of “Keep Austin weird” which, according to the folks in Asheville – you’d clearly know Asheville North Carolina is the original weird place to be.

Either way, we stopped in this place called Jack of the Wood Public House. Oddly, it’s touted as an authentic irish bar/pub in the downtown area.

This evening the mood was set by the celtic rock stars playing the same song for 3 hours.

Pete and Repete was on a boat....Pete jumped off...who's left?

After perusing the menu, I found something I’ve never had before…so I ordered it.

What the flock is a "scotch egg"?

Scotch Egg: A new house favorite. Local hard-boiled egg wrapped in spicy house-made sausage, coated with bread crumbs and fried. Served with sautéed greens and a drizzle of Asheville’s own Lusty Monk mustard – $7

Well, indeed it was fried…and layered thick. Like the fat chick at the fried chicken buffet line – this was heavy and wasn’t going anywhere.

Scotch egg

The sausage wrap was heavy and pretty crispy. The whole grain Lusty Monk mustard was more spicy than the actual sausage wrapping.

Macro on the scotch egg

And I am not sure if that’s called a “drizzle” either. sautéed greens were a nice touch to the dish…sadly, that kind of stuff never photographs well. Apologies.

Never having this before, the hard-boiled egg could have been a 4 minute egg and then finished with the fry-o-later. But maybe people in Ireland like their eggs well overcooked.

Been there, done that, got the t-shirt and blogged about it, done.

Pickle chips: A basket of batter-dipped, deep-fried pickle slices served with a side of chipotle ranch dressing – $5

Now these are worth coming back. Light batter was a joy to see since most places usually plaster a 4 inch thick layer. The line lightly batters these pickles. Crisp and delicious. I could eat 100s of these guys any day.

Deep fried pickles - MUST ORDER!

The chipotle ranch was a bit weird, but hey – it’s Asheville.

Reuben

Plain reuben

Their reuben called out to me, but their dry bread needed a major dose of butter. Fries seem commercial.

Shepard’s Pie

The waitress recommended their Shepard’s pie.

Shepard's pie...more like Shepard's bowl and plate

This just reminded me of Wednesday’s at the cafeteria back in grade school. I wish they put more of the sautéed greens as they were delicious.

Overall, not a bad place for fried pickles and beers.

Absolutely sweet and nice folks here in Asheville…makes me wish I was there again.

Reporting live from QuarryLaneFarms….

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