Category Archives: Food-Cooking-and Eating

Memories of McDonald’s

McDonald's Hamburger

The Most Basic of Hamburgers

My very first job was at the McDonald’s on Osborne St. in Pacoima, CA. It was 1963 and I’m pretty sure the minimum wage at the time was $1.05. My first two days were spent making shakes; the next day I made fries.

Then they discovered I had experience with a cash register and could make change!! I moved to the window and the rest is history.

A few distinct memories, in no particular order:

  • There were people who ate both lunch and dinner – every day – at McDonald’s (I don’t believe we served breakfast at the time).
  • We had a basement and a machine, similar to the one lapidarists use to polish stones, that we used to peel potatoes. The fries were made fresh back then.
  • The Manager spent the vast majority of his energy tweaking the syrup/water mix for the soft drinks so “he” could save more money.
  • I used to have nightmares where I faced an endless line of people who ate nothing but that crap (and I knew it was crap back then, but I was already inured to its ubiquity) for every meal.
  • There were invariably bugs in the boxes of hamburger buns.

Hope you enjoy your next McMeal. 😉


The McRib’s Ribs . . . Aren’t. Nu?

I was raised to be intimately familiar with lunch meat. All kinds of lunch meat. And sausage. My father worked in the Grand Central Market from my birth until my Bar Mitzvah. Faber’s Ham Shop. They didn’t sell fresh meat, except chicken. Everybody sold fresh chicken because it was small and easily cut into its constituent parts, a feat not possible with a cow or a pig. He mostly sold lunch meat, or what is sometimes referred to as smoked meats. Not all of it was, but that’s of little importance to this story.

I can still recall the scene after my Bar Mitzvah – I mean immediately after; probably in a private room during the reception (it was at a place in North Hollywood, CA, USA that has gone the way of the Dodo bird) – where I endorsed every check I had received as a gift from my family and our friends. I immediately handed the checks over to my father, who was leaving Faber’s Ham Shop and striking out on his own. He was buying a truck and becoming a peddler. A meat peddler. It was an amicable resignation, as Louie Faber became one of my old man’s best customers and the Grand Central Market was always pretty central to my father’s success.

I bring this up merely to demonstrate my familiarity with — perhaps a modicum of expertise in the field of — lunch meat in all it’s numerous incarnations (Oops!) and variety. I have eaten just about every one of those varieties. I didn’t necessarily care for them once I tasted them, however. Head Cheese and Olive & Pimento Loaf come to mind, but I tried them. Some of the varieties I was quite fond of, especially since they were already cooked and I could grab one whenever I was hungry. This was especially true of hot dogs and FARMER JOHN® Hot Louisiana Brand Smoked Sausage, the former of which we sold in very large quantities loosely packed in boxes of about 50lbs.; the latter of which came in cases of 10 5lb. boxes. It was easy to open a case, pick up a box, open it, and remove (and eat) one of the hot links.

How to Make a McRib Do NOT Attempt This in Your Kitchen

This brings me to the graphic that appeared on my Facebook News Feed yesterday; a graphic which tickled me to no end. As I have said, what we today view primarily as culinary crap; unhealthy, sometimes disgusting pseudo-food, was a long-time staple of mine. Frankly, I still eat hot dogs, though I now only purchase all-beef (usually from Trader Joe’s) and I deeply appreciate the occasional Nathan’s natural casing wiener <snap!>. This graphic makes it quite clear the author subscribes to the assertion the McRib is constructed of mystery meat. I’m not sure I agree with the assessment (Wikipedia reports the faux ribs are actually formed from pork shoulder meat), but I now avoid this sandwich like the plague .  .  . as I do everything by most all fast food outlets (franchise or not).

Nevertheless, I can empathize with the sentiment expressed in the last box of this flow chart. I wouldn’t hesitate for a New York minute to scarf one of these babies, i.e. if the only objection was that they’re not really made out of rib meat. I can get by that without batting an eyelash. Unfortunately, there are other reasons involving my health I now refuse to eat this stuff. Doesn’t mean I don’t miss the hell out of it.


No Pun Intended? Yeah. Right.

WARNING!

What follows is in no way meant to be a treatise on the subject. I really just wanted to share one instance I found entertaining and clever and perhaps say a word or two about the genre. I was, however, reminded just how pervasive this form of humor/wit is and a bit overwhelmed by the quantity (if not the quality) of examples available. Please forgive me.


Food Pun

From the ever-so-delightful world of food puns

I came across this graphic and shared it with my friends on Facebook. It has proven to be quite popular, which makes me wonder about the reasons we call puns (or plays on words) the lowest form of humor, yet they seem to be universally enjoyed . . . even when they’re real groaners. I think this one is quite clever, though.

Oscar Levant once suggested “A pun is the lowest form of humor—when you don’t think of it first.” I find great wisdom in that observation. Nothing evokes groans so much as a pun. Sometimes it seems the most clever ones are rewarded with the loudest groans; perhaps from jealousy. Who knows?

Wikipedia tells us the pun, “also called paronomasia, is a form of word play that suggests two or more meanings, by exploiting multiple meanings of words, or of similar-sounding words, for an intended humorous or rhetorical effect.” In its own, inimitable fashion, the entry goes on, and on, and on, describing everything from humorous puns, to rhetorical puns, to scientific and computing puns. Click on the link, above, and you’ll see what I mean.

A long time ago, in a galaxy far, far away I had friend who said he wanted to be the Chairman of the Revolutionary Committee to Purge Punsters – after the revolution, of course. He suggested his first trial would be against himself. People who really like punning are strange birds indeed.

I find it quite fascinating there is so much time and energy given to knocking puns, yet we seem to spend an equal amount of time making and enjoying them – and there’s no end to the availability of high (low?) quality puns out there. More food puns? Here are a few:

  • The history of cheese is full of holes, but it’s interesting in its own whey
  • At breakfast, the hacker downloaded cornflakes via his cereal port
  • Those who eat candy with both hands are ambi-dextrose
  • When the cannibal showed up late to the luncheon, they gave him the cold shoulder
  • Old colanders never die, they just can’t take the strain anymore
  • Those who forget the pasta are condemned to reheat it

I found hundreds of these, as well as quite a few visual puns. Actually, most of the visual ones rely on words to help them out, as the following (it truly is bad; I know) attests:

Chicken Cord on Blue

Here’s a bit of a crossover pun I encountered. I found it searching specifically for food puns and I guess it is one. However, it also brings a bit of politics and current affairs into the mix.

Warm up the Chinese

Finally, here’s one I rather like despite it having absolutely nothing to do with food:

Big Fan

For good or bad, I’m quite certain I could go on for a very long time and not exhaust the material that’s out there, but I want to circle back to the item that precipitated this post in the first place, and leave you with the song that inspired it. So, here’s Annie Lennox singing Sweet Dreams. Enjoy!


A Wonderful Response to Hate

When was it? A week or so ago? Remember that Cheerios video with the beautiful little girl and her interracial mom and dad? Unfortunately, cute and entertaining as it was, it brought out a vocal contingent of hateful bigots, prompting General Mills to suspend commenting on the YouTube video.

It even made it into the International Business Times, and is (as of this date) still being discussed extensively.

Well . . . a gentleman by the name of Kenji America has produced a video in response to those hateful people who, IMO, represent a dying breed spasming as they approach the demise of their narrow-minded, backward, disgusting ways. Check it out!


2013 Cajun-Blues Festival

A few months back I became a member of the Simi Sunrise Rotary club. Our biggest fundraiser is a Cajun-Blues Music Festival. It funds nearly all of our other philanthropic activities. The lineup is set for both days, all day long and we just put out a new poster, which I thought I would share here. I will post more about this as the date approaches.

The Festival is held during Memorial Day weekend, this year occurring on May 25th and May 26th. Two whole days of Blues and Zydeco, plus lots of good food and drink. There will also be a Mardi Gras parade each afternoon and lessons in Cajun and Zydeco dancing. This is our 24th year of putting on this growing and popular festival. You can learn more on Twitter here.

Simi Sunrise Cajun-Blues Festival

Cajun-Blues Festival Lineup and Info


Intelligent Design is Really Stupid

Unintelligent Design

The Intersection of Stupidity, Religion, & Politics

I had an experience this morning that reminded me of something Neil deGrasse Tyson said, which I’ve read in many places. I’ve also had the experience many times in my life and consider myself somewhat lucky so far having managed not to suffer the final indignity the experience portends.

I’m speaking about nearly choking to death because I fell victim to the inherent – as Neil points out – stupid design of my body that has me breathing, eating, and talking through the same hole.

I was at my weekly QBN (Quality Business Network) breakfast meeting. We meet each week on Tuesday, at 7:00 – 8:30 am at The Junkyard Cafe here in Simi Valley, CA. Most of what is on a breakfast menu I can’t conscientiously eat if I want to keep my blood sugar under control. Pancakes, waffles, french toast, regular toast, potatoes, syrup, jam . . . they’re all verboten. I can have a plate of bacon, eggs, and cheese . . . and sometimes do.

However, today I asked for a salad, with ranch dressing and balsamic vinegar. I don’t have a cholesterol problem, so I don’t worry about the dressing too much. I’ve long liked ranch and Italian, which the vinegar substitutes for nicely.

No sooner did I start shoveling food in my mouth than a stream of vinegar squirted off the salad on my fork into my throat. I inhaled it slightly and immediately started coughing; nearly choking. It was so bad others started to get alarmed for my safety and I had to leave the room to keep from interrupting the presentation that one of our members was giving.

Obviously, I made it. It wasn’t the first time this has happened. I once inhaled some hot sake at a sushi bar in Venice Beach. The owner was horrified. He thought I was going to die right there in the restaurant and indicated how much he would like me to die outside on the sidewalk. I ignored him.

Anyway, back to Mr. deGrasse Tyson. I thought I would share this lovely video of his explaining – by pointing out how stupidly we, and the universe, are designed for life – how there is no such thing as intelligent design. Keep in mind, please, I’m not attacking religion, faith, or spirituality. I don’t care what you believe in. However, if it’s intelligent design, I (and Neil) maintain there is absolutely no evidence for it and only someone who refuses to face reality would entertain such a belief. Here’s the video:


Two Olives, Please. Medium Rare.

Smoky Martini

The Marvelously Complex and Delish Smoky Martini

Alchohol

One of my all-time favorite television series is M.A.S.H. I loved the movie as well and I think I read the book, but the TV series went on for 11 seasons (1972 – 1983) and continued in syndication . . . well, actually, I just checked my DirecTV listings and it’s still around. Now, while I think the show was incredibly important for the anti-war message it conveyed, I’m actually bringing this up because of something completely different.

I could not watch a M.A.S.H. episode, especially in the later years, without craving a Martini. Well, maybe not every time the show was on, but every time Hawkeye and Trapper (or Hunnicut) would repair to their tent for a libation. I was seldom able to actually pour myself one during the show, but the urge was always there. It was a kneejerk reaction I had little control over, especially after I discovered the Smoky Martini. I’ve been a Scotch drinker for decades, but there’s something about the immediacy of a Martini I really like. For a while (and it’s been quite a while since I’ve had one) I was prone to order one made with Absolut (I prefer Vodka) and a splash of The Glenlivet . . . with two olives. Three of those and I had dinner knocked!

Other Carbohydrates

Of course I’m much older now and have a rather young family to boot, so those kinds of shenanigans are no longer available to me. However, something similar (and entirely non-alcoholic) happened yesterday. Even better, I was able to scratch the itch fairly quickly. I don’t recall how I came about it, but I’m pretty sure it was from a link in Facebook. Probably from Mashable or Lifehacker. It was to a story listing 12 hamburgers you can enjoy in Los Angeles. Now, I don’t currently live in L.A., though I was born downtown and lived in its suburbs for most of my life. I do live nearby. Just not close enough to have a casual meal anywhere but the North San Fernando Valley, which is just over the hill from Simi Valley. However, this is the U.S. and burgers are ubiquitous, with many unheralded places that make a pretty mean burger, as well as some well-known ones that didn’t make it to the list. There’s a couple of both in town here, and I’ll get to that in a moment.

Interestingly, the story points out that National Geographic had just named the hamburger at The Apple Pan (in West L.A.) as the best burger in America. As a native, I have eaten at the Apple Pan . . . though I’ve had a Smoky Martini more recently than one of the Hickory Burgers they’re best known for. Meaning it’s been a long, long time. Of course, you can’t have a burger there without topping it off with a slice of Apple Pie. Still, it’s been a long time. Regardless, despite it being a very subjective thing, I’m inclined to think NG’s selection was a bit biased by history and nostalgia.

Bob's Big Boy Statue

Oh, Little Big Boy. How I Have Loved Thee!!

Final piece of this story. My wife has Shotokan Karate classes on Mondays and Wednesdays, leaving me and our daughters to our own devices for dinner. Normally, I’ll make something for the three of us, but last night it was In-N-Out Burger time. I just had to scratch that itch (Animal Style!). I shouldn’t even be eating the damn things because of type II Diabetes. Plus, I added fries and a chocolate shake. Horrors! The hamburger was excellent, but the fries were rather pedestrian. They did not taste fresh to me. Maybe I’m somewhat jaded, but we got a mandolin slicer recently and I made some french fries here and, even though I didn’t get it quite right, they were way tastier than what I had yesterday. Also, the shake wasn’t bad; nice and thick. Frankly, I prefer malteds.

I can’t end this without paying homage to the hamburger I would give my personal lifetime achievement award to . . . The Bob’s Big Boy. I’m pretty sure the Big Mac was designed to emulate it, which I don’t think it’s ever come close to doing. I recall getting a Big Boy burger, fries, and a Silver Goblet Chocolate Shake many times in my life. It’s one of those taste combinations I can still evoke in my mind and it’s heavenly! Sheesh. I’m getting hungry again. Time for a salad . . . or a Martini.


One Way To Impress Your Colleagues

Kimchi Ingredients

Basic Kimchi Ingredients

I have been a lover of Asian food for most of my adult life. Among my favorites are Korean pickled vegetables, called Kimchi. Most people are only familiar with the one you’ll find in the supermarket, which is made of (generally) Napa cabbage and contains red chili pepper flakes. However, there are hundreds of varieties. There was until recently a pretty good Korean BBQ restaurant nearby that served a variety consisting of potatoes and sesame oil that I could make a meal out of. This, of course, is not a traditional variety of Kimchi but, being raised as a meat and potatoes kind of a guy, I found it immensely enjoyable.

Our Personal Stash

A good friend of ours has been making us one-gallon jars of Kimchi for many years. Usually it consists of quartered cabbage heads, vinegar, salt, dill, garlic, and yellow peppers, plus a few other spices. My wife, who is Sansei (3rd generation American-born Japanese), calls it Koko (similar to Tsukemono) and we enjoy it shredded with many a meal. Every once in a while our friend tries something else. For instance, just the other day she gave me a jar of pickled sweet onion. We have yet to taste them so the jury’s out on whether we’ll be happy with the result.

A while ago – like maybe ten years (my, how time flies!) – she made a batch of Kimchi out of Daikon radish, dill, and garlic. Now another of the kinds of pickles I’m really fond of, and consider comfort food, is kosher pickles; the more garlic, the better. She had cut up the Daikon into spears about the size of a quarter of a pickling cucumber and they were magnificent. To my taste buds, these pieces of pickled radish tasted like the best kosher pickles I had ever had and I couldn’t get enough of them.

At the time I took my lunch to work every day at ate at my desk. I brought some of these pickles with me one day and was sharing them with a colleague and friend who sat on the other side of our 1/2 height cubicle wall. We were marveling at the fullness of the flavor when I noticed people standing up at their desks and looking around. The term used back then for what I witnessed was “prairie dogging” and I soon heard someone say “what’s that smell?” I looked at my friend and, frankly, we didn’t smell anything. We were too busy enjoying the incredible, garlicky flavor of this wonderful condiment. In retrospect, I think we were insulated from the truth because we were so enamored of the flavor, and we chose to ignore what others were agitated about lest we had to stop eating.

Not Again?

The following day, I brought a container of pickled Daikon again and was sharing them over the wall as I had the day before. Sure enough, as the aroma spread out I noted a “wave” of people standing up to try and figure out what was going on. This time I called my wife at her place of work. “You know that Daikon Kimchi Chea Yon made for us?”, I asked. She replied in the affirmative. “Have you ever brought it to work?” Her reply, “Hell No! That stuff stinks!!”

I later discovered someone had actually called Environmental to suggest something had died in the ducting and request an inspection. I know I ultimately explained what the cause of the stink was, but I don’t think it was until much later. Chea Yon has never again made that particular kind of Kimchi for us, but I would kill to relive the experience.

Photo Courtesy of Korea.net


365 Days of Thanksgiving

The Simpsons Enjoy Thanksgiving

Memories of Thanksgiving Past

So I’m Not a Journalist

I suppose I should have written this prior to the holiday, but it really is a retrospective and, frankly, I hadn’t thought about it much before yesterday’s celebration. Please forgive me. I’m working on developing an editorial calendar. It’s on my to-do list. Maybe next year I’ll be more sophisticated, but this year I’m just me.

Thanksgiving has always been my favorite holiday and now another in a long line of them is in the books. It has always been a time of family, but in my case (and surely for many others) the nature of family has changed many times over the years. I’ve now experienced 65 Thanksgiving dinners. Actually, when I was younger we used to eat around 3:00 and by 6:00, when hunger returned to my growing body, I would frequently return to the table for a large second helping, but I’m not including those in the meal count; just the years.

Remaining, Yet Partial Memories

Of course, I don’t remember most of these dinners, though small portions (unlike my plate) do remain, considerably diffused by time and intervening circumstance. When I was a young boy there were dinners that included cousins, friends, and sometimes distant family, many of whom were my age and with whom I would play catch or, later on, watch football. As a young man, I recall several years when the meal was dominated by highly contentious political arguments over Vietnam, Israel/Palestine, and general economic theory. My father and I did not see eye-to-eye on many of the prevailing issues of the day and the dinner table was frequently where these differences came to a head, sometimes resulting in someone leaving the room . . . usually the old man.

Yesterday was the first time in a few years both my brother and sister were out of town and, coupled with the absence of my parents (both of whom are amolderin’ in the grave), I had no immediate family with which to spend the holiday. This also had a salutary effect, as it allowed my wife, children, and me to spend the day with her family with a total absence of guilt or argument over which location would be best. In the past, we have spent the day with one side and the evening with another. I like staying in one place best.

Holiday Exceptionalism Lost

The biggest thing that’s changed for me is the really special feeling of the day is no longer there. Don’t get me wrong. I still love the holiday and always enjoy being with family. Nevertheless, after all these years the excitement has worn off and, even worse, the food (which once was so special) has succumbed to a level of scrutiny I never brought to the table before. I’m wondering if this isn’t related to my being an older father of two young children, both of whom require lots of attention and neither of whom yet appreciate the wonders of a full Thanksgiving meal. Maybe I’m just jaded. By the way, my love of Pumpkin Pie does not seem to have diminished, so there’s something to be thankful for!

What It’s Really About

I’m reasonably certain what has happened is I now try to think of each and every day as one for which to give thanks. Since I am no longer religious, and have neither that type of community nor prayer to remind me of the blessings I receive, I make a conscious effort to do it in other ways. One of those is when I stare out at the night sky, which I do frequently, and contemplate how lucky I am to be here and, even better, to be conscious of being here. Thinking about the virtual infinity of the universe, it’s vast emptiness and tremendous violence, its humbling grandeur and beauty, I am always appreciative of the planet I live on and the amazing luck of the draw that I’m here and know it.

I’m also thankful I was born into a reasonably intact family, in a country as developed as the United States (regardless of the problems we have been, and are now, experiencing) and that I have lived a very interesting, exciting, and full life filled with challenges, setbacks, and triumphs. Thanksgiving tends to pale in comparison and I’m not sure that’s a bad thing. How was your Thanksgiving?


For Restaurants Engagement Has Always Been on the Menu

Engage!

Make it so!

Everyone and her aunt – at least those in the social media world – is talking about engagement nowadays. For instance, just a few weeks ago Brian Solis posted “The Rules of Social Media Engagement” on his blog. Ten days ago, Laurel Papworth wrote “7 Levels of Social Media Engagement” at socialmediatoday. Way back in January of 2010 Jason Falls wrote a rather scathing review of the concept in social media explorer entitled “What is Engagement And How Do We Measure it?”

Now, I’m far from an expert in this field. I have no training in marketing, PR, or advertising, though I have pretty extensive experience in sales, having spent many years in the wholesale food business doing just that (lots of cold calling on people who were already buying from someone else, actually). However, since embarking on my new career as a social media marketing strategist and bottle-washer, I do have some thoughts about what “engagement” means to me.

I’m of the opinion the use of “engagement”, in today’s rapidly changing social media fueled world, means a shift away from broadcasting one’s message out through print media, email blasts, websites, etc. toward a model that invites dialogue and conversation. I believe the difference is fairly well expressed in the concepts of “outbound” and “inbound” marketing. As I said, though, I’m a bit of a novice at this, so maybe I’m just full of hot air myself.

Nevertheless, I do have a fair amount of experience with the restaurant business, having eaten at lots of them, as well as managed a couple, and sold lots of product to many. I learned all about service from the restaurant business. I learned how to make people not only comfortable, but happy they did business with me.

So . . . what do I mean by the title of this piece? I am doing some low-level reputation management and I have some Google alerts set up to let me know when some of the businesses I’m working with, or am interested in, are being discussed. Today I got one that led me to read a couple of reviews of a particular sports bar I would like to have as a client. One of the reviews mentioned how the owner walked around and talked to each of the tables where people were eating, drinking, and watching a game. The author of the review also suggested this was no longer the norm, which was why it stood out. Also mentioned was the author’s belief this wasn’t just a cursory walk-around, but a genuine conversation; an “engagement” with the people that pay his rent and his employee’s salaries.

It made me realize the best, most successful restaurants have always done something like this. They make their customers feel as though they are eating with friends, that they matter, and their comfort and satisfaction matter. It’s not something that goes on a checklist of things to do. It’s natural (at least with the best of owners and managers) and – which it always was for me – fun and fulfilling. It’s also a way to get immediate feedback and to address problems before they get out-of-hand.

Engagement is important, and social media provides ways for most anyone in business to participate as never before possible. However, as many also point out, it’s important to be genuine and it helps if you really care. Successful restauranteurs understand this in their bones. Their success proves its value as well. Have you figured out how to genuinely engage with your customers?