On an AFA Deluxe

Because November is Peanut Butter Lovers Month, trivia buffs will want these factoids about peanuts. Others want a culinary delight, thus that is the purpose of this post.

1) Get two slices of bread.

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Wheat bread is my preferred choice

2) On one slice, spread peanut butter (amounts may vary).

Smooth peanut butter is here, but I prefer chunky

Smooth peanut butter is here, but I prefer chunky

3) On the other slice, spread marshmallow creme (fluff).

Eating a spoonful of marshmallow creme is acceptable behavior

Eating a spoonful of marshmallow creme is acceptable behavior

4) On top of the marshmallow creme, sprinkle mini chocolate chips.

The chips serve as deluxe feature number 1

The chips serve as deluxe feature number 1

5) Slice a banana (either lengthwise or cross section cuts acceptable), and then place the slices on the peanut butter bread.

Bananas are deluxe feature number 2

Bananas are deluxe feature number 2

6) Bring the two slices together as a sandwich.

Nirvana awaits

Nirvana awaits

7) Bite the sandwich to your personal specifications.

It won't last long at that riate

It won’t last long at that riate

8) Continuing biting the sandwich until the sandwich is gone.

Ready for preparing a second one

Ready for preparing a second one

9) Rave about the experience by telling your friends about A Frank Angle’s Deluxe Fluffernutter.

Flashbacks: On Food and Recipes

Whether eating in a restaurant, a special dinner at home, getting that special treat, or time in the kitchen, we enjoy many aspects of a meal. Here are some selections for my archival vault that may capture your interest. Enjoy, visit as many as you wish, and hopefully you will comment on the post you visited. Are you going to make any of these?

On Hot Sauces

Original Source Unknown

Original Source Unknown

A local grocery offers many oddities for shoppers. It’s a large store with many imports and hard-to-find items. I’m not one who enjoys serious heat with my food, but a trip to the hot sauce display is a source of cheap entertainment and a test for my content organizing skills.

Some name sauces after people as Crazy Jerry, Mountain Man, Captain Redbeard, Papa Jack, Melinda, Susie, and Dave.

Some sauces seek emotions for their names as Fear, Envy, Measure & Pain, Tropical Tears, Pain is Good, and Squeal Like a Pig.

Some sauces seek names from the dark side as Beyond Death, Sweet Death, The Ghost, Ghost Deadly, Red Ghost, After Life, Tortured Soul, Devil’s Lightning, The Reaper, Reaper Sling Blade, Liquid Lucifer, Pure Passion, Hot Sauce from Hell, Hell’s Passion, and Hell Sauce.

Some sauces seek fiery names as Fatal Fire, Ring of Fire, Jamaican Hell Fire, Hell’s Inferno, Mad Dog Inferno, Pyromania, See Jane on Fire, and Hot as Shit Hot Sauce.

Some sauces seek backside names as Ass Kickin’, Megasoreass, Asbirin, Ass in Space, Ass in Hell, Ass in Tub, Ass in Antarctica, JackAss, LazyAss, Hog’s Ass, Buttpucker, Butt Twister, and Brand New Asshole.

Some sauces seek names with results as Fiery Fart, Flamin’ Flatulence, Sir Fartalot, Queen of Farts, Old Fart, Red Rectum, Rectal Rocket Fuel, Rectal Ripper, Colon Blow, Holy Shit, and Screaming Sphincter.

Some sauces seek other sources for their names as Liquid Stooped, Hot Buns on the Beach, Pecker Power, Angry Cock, Peppers Hurt So Good, Sergeant Peppers, Bite Me, Crazy Mother Pucker’s, Sauce Bitch, and my favorite – Smack My Sweet Ass and Call Me Sally.

Which of these is your favorite? Viveka, did you find any potential remedies?

On Graeter the Greatest

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Yes – my bowl!

Do you like chocolate? Do you like chocolate chips in your ice cream? How would you react if you found a piece of solid chocolate in your ice cream that easily covers the center of your palm?

Welcome to Graeter’s – an ice cream treasure in Cincinnati – and a worthy participant in my Chocolate and Wine Week.

Cincinnatians smile at the mere mention of Graeter’s. When out-of-town friends visit, a trip to this tasty treat is mandatory. Convention attendees discover our local jewel at Fountain Square as they stroll the streets of city center.

Graeter’s is about ice cream. Sure, they also produce candy and baked good, but their ice cream is truly one of our area’s golden nuggets.

Louis Graeter started the business in 1870. Because he died in a 1919 accident, Regina (his wife) is the one who led the business’s growth throughout the Cincinnati area. Today, the fourth generation of the family leads a distribution system reaching 4,000 grocery stores in 41 states.

Ingredients and technique are the secrets to producing this creamy, gastronomic delight. Graeter’s blend fresh cream and egg custard together in a chilled French Pot Process. Meanwhile, a large paddle prevents air from mixing into the delight in order to deliver a smooth, rich taste of creamy treasure. Oddly enough, each copper pot only produces 2 gallons of frozen bliss at a time.

Although Graeter’s offers many flavors (flavors here with pictures), including seasonal treats, the chip flavors are the favorites in our house because of the possibility of chunks of chocolate. My wife favors black raspberry chocolate chip. We share appreciation for peanut butter chocolate chip. For me, it’s mint chocolate chip – especially after eating Skyline Chili!

Oh my my – time is running out and I haven’t even mentioned the delicious sodas and scrumptious sundaes! (menu here for description of sundaes)

For those now desiring this rich, creamy taste of high-caloric Nirvana, go to their website, and locate the Find Graeter’s tool on the right, which only needs your zip code. Others can order online because they ship. To Sylvia in Paradise, tell your son and check your zip code for your time in the US.

For the record, it’s not cheap, but it is that the best and “the way ice cream is supposed to be.” Consider a pint for an evening of Graeter’s and a movie at home.

Enjoy the videos, and a few more resources below. Meanwhile, my mouth is watering, so I’m off to a Graeter’s location nearest to me. Meanwhile, fess up – who is going to look for it?

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Resources
New York Times
Forbes
A Philadelphia blogger
The Ice Cream Informant
Chicago Bites
Graeter’s on The View
CBS Early Show

On a Nonruling Farro

FarroOneI know a few regular visitors are vegetarians, while some others stay aware of healthy food choices. With summer around the corner, this dish will be on our menu.

Farro is an ancient grain produced by a specific variety of wheat. Today, Italian farmers produce most of the faro, but it is not easy to find. If you find it, beware of the price. With that in mind, I recommend Earthly Delights Organic Italian Pearled Farro from Amazon.

As far as grains go, farro is large. We enjoy cooked farro’s nutty flavor and the chewy texture. (It cooks in water more similar to spaghetti, not rice.)

FarroTwoFarro Salad is one of our favorites, which involves adding vegetables of choice to the 2 cups of cooked grain. Personally, I enjoy adding a variety of vegetables to give the dish color – that is adding items as chopped purple cabbage, peas, shaved carrots, and cucumbers.

Once assembled, adding a dressing completes the dish, which serves as a side dish or even a light meal. We prefer making our own citrus vinaigrette by mixing the following: olive oil (1/3 c, 90 ml), balsamic vinegar (2 tbsp, 30 ml), and lemon juice (2 tbsp, 30 ml). (Note: Substituting orange juice for lemon juice provides a different taste and level of sweetness.)

Here’s another recipe we recently tried: Farro Primavera with Parsley-Pecan Pesto. We found a wonderful recipe in the Wall Street Journal, but this link is the same recipe. This was a delightful dish, but involved a lot of chopping and blanching, which is something that we think can be done ahead. By the way, the pesto is the key.

Refrigerate either of these delights for a few days of snacks and/or lunches. Bon appetite!

On a Skyline

If you are in the Blue Ridge Mountains, travel Skyline Drive.

If you are in Brooklyn, marvel at Manhattan’s skyline.

If you are at a scenic mountain range overlook, enjoy the stunning peaks encroaching into the skyline.

If you are in Cincinnati, enjoy eating our local cuisine that we locals call Skyline.

In Cincinnati, Skyline is a chili. It’s not soup or a stew. It’s not in the style from Texas or even the rest of the country. Actually, as this past post on chili shows, it is very different from the normal mindset of what chili is or should be. Then again, it’s so Cincinnati – thus one of the great examples of specialized, local cuisine in the United States.

Cincinnati serves chili as a topping for – of all things – spaghetti! Whenever I take a visitor on their first trip to this culinary institution, I ask them these basic questions: Do you like spaghetti? Do you like shredded cheddar cheese? Do you like raw onions? Do you like red kidney beans? Based on their answers, I can tell them how to order the right way without looking at the menu.

  • 3-way: Spaghetti, chili, cheese
  • 4- way: Spaghetti, chili, cheese, onions
  • 4-way bean (my fav): Spaghetti, chili, cheese, beans
  • 5-way: Spaghetti, chili, cheese, onions, and beans

Tabasco Sauce is available at the table for those desiring to add a touch of heat.

Yet – Cincinnatians have other ways of ordering their locate favorite after identifying “the way.”

  • Wet – extra liquid
  • Dry – liquid drained
  • Semi wet or dry – have way
  • Extra something (beans, onions, or cheese)
  • Inverted – Served upside down than the normal way, (thus cheese is on the bottom)
  • Dieters can get it without the cheese

Skyline Chili is not the only chili restaurant in the city, but it is the most popular and my preference. When President Obama came to town in July, he visited Skyline – and even ordered the correct way (and my fav)” 4-Way Bean. Gotta love the coneys, too! Enjoy the short commercials.

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And this one that includes another Cincinnati tradition

On Chili

Is chili a stew or a soup? Does chili contain chilies? Does chili that goes on a chili dog differ from chili that goes in a bowl? Can you serve chili on a plate?

In much of America (and generally speaking), chili is a stew with ground beef and beans with a varying degree of spices.

Image from Food Network and to this recipe

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Nah-baby-nah in Texas because chili has a spicy broth, and chunks or sliced bits of beef, but no beans.

Image from Food Network and to this recipe

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Then again, some substitute chicken for beef, plus switch from red beans to white.

Image from Food Network and to this recipe

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Others proclaim a chili without meat, so bring on the vegetarian chili.

Image from Food Network and to this recipe

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Other variations include using sausage, turkey, pork, lamb, and include this wonderful rendition from Argentina (a past post).

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By visiting us in Cincinnati, chili takes on an entirely different meaning … and on a plate.

Image property of Skyline Chili

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Come on St. Patrick’s Day, it’s taken to another level.

Image property of Skyline Chili