Some cocktails are classics and have stood the test of time. The negroni, for example, was first mixed in 1919 and is the number 2 cocktail in global popularity. The whisky sour (# 4 on the list) supposedly goes back to the 1870s. Others have gained popularity over the last few decades but show no sign of fizzing out like many fads have. Take the paper plane for example. This official IBA cocktail, made with equal parts of bourbon, aperol, amaro nonino and lemon was not introduced to the masses until 2007.
The great thing about cocktails is a simple change or two results in a completely different experience. For example, by simply adding chocolate bitters to a boulevardier, you turn it into the Left Hand. Taking such creative liberties allows you to do things like…well…name cocktails after Tragically Hip songs. I thought the Paper Plane would be an ideal candidate for substitution because there are a lot of variations of amaro available. Nonino is a bit of a gateway amaro which seems fitting for something called a Paper Plane. I figured if I were to elevate it to a Silver Jet, a more potent amaro was necessary and that Fernet-Branca fit the bill. This spirit has a strong menthol character which I thought would still blend nicely with the remaining ingredients ( bourbon and aperol hold their own although after the fact I thought campari would work as well)…although some may argue it might taste a bit like jet fuel (full disclosure…this is coming from a guy who likes the taste of cough syrup).
0.75 oz bourbon
0.75 oz aperol
0.75 oz lemon juice
0.75 oz Fernet-Branca
Add all ingredients to a shaker with ice. Shake for 10-15 seconds and strain into a coupe glass.
With so many amaro options available (eg. Montenegro, Averno and Cynar) simple substitutions will often work for many popular cocktails without a lot of thought required. Every combination may not be perfect but it allows one to get better acquainted with various flavour profiles in an effort to find that ideal combination you can boast about. Who knows…you might end up becoming the Brian Flanagan of Canada and subsequently recognized as a Canadian hero all the way from Clayquot Sound to Cape Speer.
Silver jet way overhead Silver jet evergladed grey sheers Silver jet so far off already Silver jet Clayquot Sound to Cape Spear
With about a 140 Hip songs to choose from, some are easier to assign to cocktail names than others. Some are certainly a stretch. When thinking of At the Hundredth Meridian, I was hoping that Crown Royal would fit. Gimli, Manitoba was put on the map in 2016 as the producer of Crown Royal’s Northern Harvest which was named the whisky of the year in Jim Murray’s 2016 Whisky Bible. Using my “Who’s Smarter than a 5th Grader?” skills, I deducted that a small town in Manitoba should be somewhere around the 100th meridian. Google confirmed that it is in fact at 96.9887 degrees west so using the same fifth grade skills I rounded to the nearest hundredth and we had a winner.
At the Hundredth Meridian is a song from the 1992 Fully Completely album which many consider to be the Hip’s quintessential album. It became an instant staple in my university CD rotation. As a Hip fan, I think it was a rite of passage if you could flawlessly recite Gord’s famous mid-song soliloquy if I die of Vanity, promise me, promise me that if they bury me some place I don’t want to be that you’ll dig me up and transport me unceremoniously away from the swollen city breeze garbage bag trees, whispers of disease and acts of enormity and lower me slowly, sadly, and properly get Ry Cooder to sing my eulogy while under the influence. To this day I can recite it in my sleep.
For the cocktail, I did a simple variation on an old fashioned. I really like triple sec and find it very versatile, even beyond a margarita. I was still trying to bust through a big jar of maraschino cherries from Costco so I thought the juice (almost a simple syrup in itself) would nicely replace the sugar cube. As usual, Angostura bitters are always a good call but I find Dillon’s DSB bitters do just as well.
At the Hundredth Meridian
1.5 oz Crown Royal
0.5 oz Triple Sec
0.25 oz of Maraschino cherry juice
2-3 drops Angostura or Dillon’s DSB bitters
Mix all ingredients together and garnish with an orange peel and a maraschino cherry.
Although “At the Hundredth Meridian” is one of the most recognizable Hip songs, Ry Cooder is surprisingly unknown. In 2003, he was named the number 8th guitarist of all time by Rolling Stone magazine (and 31 by the same magazine in 2015). He has played with numerous comparable and recognized guitarists over his long and illustrious career. In addition to Kingston’s own Tragically Hip recognizing him in the aforementioned song, Queen’s university also awarded him an Honorary doctorate in 2000 leading me to believe that he would be really popular at funerals in the Limestone City.
At the hundredth meridian At the hundredth meridian At the hundredth meridian Where the great plains begin
At the Hundredth Meridian- Fully Completely, The Tragically Hip
The whole covid-19 nonsense has certainly brought out the good and the bad in many. It has also led to an exaggeration of a lot of the behaviors people already displayed before the world changed. The extroverts have taken to social media reminding us of the dangers of not staying home or the perils of experimental vaccines while the introverts have used the time to hide behind their walls and use these platforms to remind us all how introverted they are. I’ve been called an extroverted introvert by my friends and colleagues so I guess that entitles me to a wider spectrum of behavior, one of which is feeling rather recluse for extended periods of time.
The Last Recluse is a song from the Hip’s We are The Same album. This is arguably one of the Hip’s more somber collections, containing songs like The Depression Suite, Coffee Girl and Now the Struggle Has a Name and the Last Recluse. Although written well before Covid-19 and the explosion of social media, the lyrics of the latter track could lead one to credit the band with a clairvoyant look into 2020. It’s a tale of abandonment and diminished hope which is a feeling a lot of us have had at times given the ongoing indications that things won’t change anytime soon despite one’s efforts. This reality has made me a bit reclusive at times, so I can certainly relate.
Since there are numerous references to the Canada goose in the song’s lyrics, it seemed a fitting name for a cocktail made with gooseberries. There are numerous variations of this fruit but in this case, I used the readily available cape gooseberry (aka. goldenberry or ground cherry) as inspiration. They have a rather sour but complex flavour which makes for an excellent base for almost any spirit. I was in a mezcal mood so I thought a take on a margarita would fit the fruit’s profile nicely. I also wanted to add a little heat to compliment the sourness so I threw in some jalapeno for extra punch.
The Last Recluse
0.5 oz mezcal
1 oz tequila blanco
0.5 oz triple sec
0.5 oz lime juice
0.5 oz simple sugar
6-8 cape gooseberries
5-7 slices of jalapeno
Muddle the gooseberries and 3-5 slices (depending on your preference). Add all other ingredients to an shaker filled with ice. Shake for 10 seconds or so. Fine strain into a cocktail glass with or without ice and garnish with remaining jalapeno slices.
Whatever 2021 brings, I can’t see myself going an extended period of time without reverting to transient reclusive tendencies (especially if the covid conspiracy morons continue to spew nonsense). Ironically, if this me the “last of the immune” then so be it…I’ll stay safe and take my chances because I won’t have to social distance from Jack Daniels or Tom Collins anytime soon.
Who are you? The last recluse? Who are you? The last of the immune?
The Last Recluse- We are the Same, The Tragically Hip
I’m a firm believer that one of the easiest way to jazz up a cocktail is to use fresh herbs. The taste of even classic drinks like an old fashioned or a whiskey sour can be significantly modified with sprig of thyme or some rosemary simple syrup. When I was thinking about this, my mind wandered to the Hip song “Long Time Running” and the obvious play on words involving one of my favorite herbs. It started as a quiet and misunderstood song from the Road Apples album and eventually became the title of Hip’s critically acclaimed film which documented their final tour following the announcement of Gord Downie’s cancer diagnosis. In this production, the performance of this song was particularly moving, a somber yet satisfyingly reflection of the band’s illustrious career. I equate it to other songs, such as “The One I Love” by R.E.M, in the sense that on the surface it seems to suggest peace or love but a deeper dig uncovers pain and suffering, a fitting theme to a film which some call the band’s visual eulogy.
I initially made this during the summer and is one of the few vodka cocktails I made. That said, I think it would go just as nicely with gin as well. I used green chartreuse for a little spice and some sweet and floral St. Germain to balance it out. I topped it with a splash of Fentiman’s elderflower soda to boost the St. Germain and lighten it up a bit and then finished it with a fresh sprig of thyme.
Long Time Running
1.5 oz Vodka or Gin
0.5 oz St. Germain
0.25-0.5 oz Green Chartreuse
0.5 lemon juice
Fentiman’s Elderflower soda (optional)*
Shake ingredients together in cocktail shaker with ice. Strain into a rocks glass and top with elderflower soda.
* If you don’t have elderflower soda, you can replace with 0.5 oz of thyme simple syrup and club soda. Add the simple syrup to the shaker, strain and add club soda (if desired) to taste.
Drive-in’s rained out Weatherman wet-fingers the sky He pokes it out, he pulls it in He don’t know why It’s the same mistake
Long Time Running- Road Apples, The Tragically Hip
My recommendation is to drink this while listening to its namesake sitting in a Muskoka chair with a background of loon hollers or cricket chirps. Otherwise, throw on the documentary and toast a glass to one of the most iconic Canadian bands to ever grace this earth. RIP Gord.
One of the many debaucheries of 2020 included the presidential election. The first debate could be equated to a playground spat. I haven’t seen two seniors engage in such nonsense since the infamous spat between CFL legends Joe Kapp and Angelo Mosca in 2011. If you recall, that epic fight featured flowers and cane swinging and a sombre reminder us that Canadians are in fact not as polite and we’d like to think.
As a result, I would be remiss if I didn’t celebrate election night with a couple of hip cocktails which reflected my thoughts on the battle to be the leader of the free world (sic). My thoughts went to trying to capture the essence of the many factors that made this such a shit show. I figure I’d use a couple of swing states as my basis.
Let’s start with Ohio. Although I’m writing this after the fact, the Joe King in me suspected that Ohio would go red and I thought that Chagrin Falls would be an ideal hip song to capture the feelings that many have about the Trump administration. Chagrin Falls is a suburb of Cleveland which is where Donald Trump captured the Republican nomination in 2016. I also thought about their volatile NFL team and wanted a drink which reflected the brown and orange. As a result, my mind naturally went to ‘merican whisky for the brown (not to mention that a good bourbon brings up memoires of Mabel’s…Michael Symon’s Cleveland BBQ and bourbon bar) which I mixed with orange flavoured triple sec (which also paid homage to Trump’s Hallowe’en hue) and finished with DSB bitters to reflect the feelings of many over the past 4 years.
1.5-2 oz of bourbon (I used the aptly named Larceny)
0.75-1 oz triple sec
0.5 oz simple syrup
A few dashes of orange of cherry bitters (I used Dillon’s DSB).
Stir all ingredients together and serve with ice and/or orange and cherry bitters. Serve in a rocks glass with ice. Garnish with orange and/or cherry.
Chagrin falls (in Chagrin Falls, Ohio) Chagrin Falls (where the unknown don’t even go) Chagrin falls (in Chagrin Falls, Ohio) So falls Chagrin Falls (where the unknown don’t even go) So falls Chagrin Falls So falls Chagrin Falls
Chagrin Falls- Phantom Power, The Tragically Hip
As for my democratic nominee, I headed a bit east to eventually blue Pennsylvania which was fitting given it’s Biden’s birth state and more specifically his hometown of Scranton. Naturally, that brought me to what the city is best known for (other than the Houdini museum of course)….The Office. Among many of Michael Scott’s antics was the Moroccan Chirstmas party and specifically his drink…the one of everything which he described as “equal parts scotch, absinthe, rum, gin, vermouth, triple sec, and two packs of Splenda“. I did my best to make it a little less fictional to avoid inducing my gag reflex. Since it sounded somewhat like a Long Island Iced tea so I went that route (not to mention the irony that Trump was born in NYC and doesn’t drink). In keeping with the Hip theme, I called this “Fully Completely” given the fact it contains a whole shelf on any bar rail. So, I mixed whisky, vermouth, absinthe, rum, gin and triple sec and topped with coke and added the signature two packages of Splenda. I’ll be honest..it was awful mainly because the absinthe (which you normally use in small quantities like a rinse) took over everything. It was like drinking a coke through a piece of black licorice and the addition of the Splenda added a “diet” flavour that made it worse. Nonetheless, it nicely reflected the mess that was and would continue to be the 2020 US election.
0.5 ounces of each whisky, vermouth, absinthe, rum, gin and triple sec.
2 packages of Splenda
Mix the spirits together in a highball glass and top with a generous amount of coke. Sprinkle with 2 package of Splenda. Try to enjoy.
Exonerate me Then forget about me Wait and you’ll see Just wait and you’ll see
Fully Completely- Fully Completely, The Tragically Hip
Despite early jitters, my clairvoyant cocktails came through..Ohio went red and Pennsylvania eventually went blue. I was also reminded in drink form of how asinine Michael Scott and his antics on “The Office” were. Regardless, a six booze drink was a nice way to take the edge of an otherwise stress filled evening. If and when I travel to the US again, I think I’ll try and invent a Joe King narrated GPS that only directs me through blue counties..it may add a few hours to the trip but it least it means there’s a lesser chance I will have to sip coffee with somebody who’s still sporting a MAGA hat they picked up in a big box discount bin.
When thinking about Hallowe’een cocktails, a couple the songs from the Tragically Hip’s EP make for great names. Who doesn’t want to prowl the streets at night howling at the moon with I’m a Werewolf, Baby blasting through the headphones. Cemetery sideroad also provides an ideal inspiration for diabolical use of evil spirits. Both concepts are also congruent with the Mexican celebration of the Day of the Dead, so I was inspired in that sense as well.
For the I’m a Werewolf, Baby, I wanted to use Reposado tequila not only for Mexican flare but also for the gold/brown colour which seems in line with something one might associate with a hairy beast. In addition, I like the smoothness of this tequila and would argue it’s one of the few boozes where the darker version is a bit tamer than the light. Sticking with this hairy Hallowe’een hue, I mixed with Jarrito’s tamarind soda along with some Dillon’s Mole bitters and lime juice for balance. This was also an opportunity to use up a bit of my huge flask of my Dillon’s grenadine which added a seasonal sanguine touch.
I’m a Werewolf, Baby!
1.5-2 oz of Reposado tequila (I used Espolon)
1/2 oz fresh lime juice
2-3 drops of Dillon’s Mole Bitters
Jarritos Tamarind Soda
Grenandine (I used Dillon’s)
Ideally, add tequila, lime and bitters to a cocktail shaker with ice. Shake for 10-15 sec. Add to a highball class with ice and top with the soda. Garnish with a lime wheel and bloody it up with grenadine. Alternatively, you can add the tequila, lime and bitters to the glass and stir then add the soda and garnish accordingly.
Public Service Announcement – Wash your damn hands!
I found this picture on a reddit feed as part of the washyourlyrics.com platform so make a drink, wash your hands and sing along.
For the cemetery sideroad, I wanted to stick with the Mexican theme put play on the sideroad so figured a spin on a traditional side car worked well. In the end, it might be explained as the love child of a sidecar and a margarita. I also liked the ability to use a little cognac to feel like a French foreign legion tramp. Since I had the Reposado out already, I used it as a base. I added the traditional sidecar ingredients, cognac and triple sec (which is also ideal in a margarita of course) along with some lime juice and a bit of maraschino juice for colour. Once again, grenadine is a great way to bloody things up, especially if you aren’t keen on eating somebody’s mother for dessert.
1 oz tequila (I used Reposado Espolon)
0.5 oz Triple Sec
0.5 oz Cognac
0.5 oz lime
2-3 drops mole bitters
splash of maraschino cherry juice (optional)
blood orange soda (optional)
Add all alcohol, lime, bitters and cherry juice to a cocktail shaker with ice. Shake for 15-20 seconds. Pour into a coupe glass. Garnish with a dried lemon or orange wheel and bloody it up with grenadine. Top with a splash of blood orange soda if you want a less boozy taste.
I’m looking for a cemetery sideroad I’m screaming like a lighthouse lamp I’m chasing after what I think that I’m owed Like a French foreign legion tramp
I like astronomy. In fact, it was my favorite elective and turned out to be my best mark in university. It’s a fun combination of three of my favorite things; math, science and trivia. I still remember the order of the stars (OBAFGKM) and my facial haired professor’s challenge to deviate from the sexist “Oh be a fine girl, kiss me” and come up with a more politically correct mnemonic. Mine was “Only Bearded Astronomers Feel Good Knowing Mars”. Not sure he was impressed.
Astrology, on the other hand, is less about science and more about entertainment. I certainly don’t believe in the validity of horoscopes beyond coincidence but it’s at times refreshing to attribute your issues and actions to planetary alignment. That said, it’s really easy to pin my sometimes ridiculous stubbornness on the fact I’m a Taurus and not just an Irish asshole.
The name Mira has a number of meanings and is common in Latin and Slavic cultures, usually meaning admirable, wondrous or related to peace. Urban dictionary calls Mira a extremely lovable girl. Miras are usually the smartest in their class and will go to extreme lengths to show it. Mira’s are loyal people and when given a chance, could grow to be your bff. Mira is also a red giant star in the constellation Cetus and is sometimes visible to the naked eye. In astrology, some cite Cetus as the 14th zodiac sign.
Mira is one of the handful of new Peruvian restaurants which has popped up in the GTA over the last couple of years. Located in an alley between King and Wellington and only identified by a small, worn metal plate, it can be a little tricky to find. Once inside, it opens up into a busy space highlighted by an open kitchen above and a large bar within a narrow space below filled with murals, mirrors and funky flooring.
Drinkwise, I started with the El Manana cocktail, a bourbon based “booze forward” spin on an old fashioned flavored with honey, mint and lime (not pictured). From there it was wine. Truth told it was tough to find a great selection at a price point that less than three digits. First, we decided on a rather disappointing Andover Pinot for $80 followed by a more adventurous and better Portuguese Uivo Vinhas Velhas blend for the same price.
As expected, the menu is a smorgasbord of all sorts of proteins in the form of ceviches, anticuchos and larger mains. From a seafood perspective, the octopus, accompanied with aji and potato, although well prepared, was a bit of a flimsy starter at $22. The tostada morado ($18) was clever collection of classic tuna and central American flavors (corn, avocado and cilantro). The tiradito hiramasa ($21) was the best of the smaller seafood dishes we sampled…fresh kampachi marinated in citrusy tiger’s milk and topped with sweet chili jam. The last fish dish was a fantastic whole branzino ($46) topped with a rich sauce which enhanced the subtle of the fish quickly nicely.
Land anticuchos included costilla (short rib $19) and cordero (lamb $17). The fatty short rib was balanced with sweet, spice and earthy truffle. Admittedly, I’m not a lamb fan so I wasn’t surprised to find the cordero rather unremarkable. In my opinion, the pollo inchacapi ($28) was the STAR of the night. The hen was covered in colourful sauces and garnishes with peanut, chili and tamarind notes which added visual appealing in additional to the incredible flavors. The side corn dish mimicked the flavours of the other dishes and was a nice colourful addition to whole spread.
Dasha is a girl’s Russian name meaning “god’s gift”. According to urban dictionary, Dasha is the sweetest girl in the universe. If u mess with her friends u will have 2 deal with her. She is caring, funny and very talanted. She will always be there 4 u when ur in trouble. If u meet a Dasha, ur life will change and u will always have a smile on ur face. In astrology, Dasha is a Hindi term used to indicate planetary periods. Vimshottari dasha assumes that the maximum duration of life of an individual human being is 120 years which is the aggregate duration of all nine planetary periods reminding us that Betty White still has a while to go.
Dasha is the newest project of esteemed chef Akira Back and features classic and upscale Chinese food along with traditional karaoke rooms available upstairs. Like Mira, finding it is not intuitive..it a bit off the beaten path tucked down an alley off of King street. It also features a larger bar and an open kitchen. The interior can be described as Chinese market meets the standard Toronto industrial look.
There is a mystic component to the drink menu. I ordered the Iron Fist, Dasha’s take on an old fashioned which pours from a kettle amidst a cloud of dry ice. It was slick and smooth and booze forward of course.
Food wise, we started with a couple of small plates including chicken balls ($9) and wasabi prawns ($14), the latter at the recommendation of the waitstaff. The chicken balls were pretty standard and a lot less bulky than the ones which normally headline your local joint’s family dinner combo and the dipping sauce lacked the fluorescence of the standard sweet and sour sauce but that was made up with the bright green wasabi shrimp which glowed in the surrounding dim light. The crunchy shrimp was surprisingly balanced with sweet accents and heat typical of horseradish.
Next were the dasha fried noodles ($12) and steamed har gow dim sum (which I’m told is a traditional way to celebrate Chinese new year) for $14. Neither dish was overly memorable…the noodles were pretty generic and the dim sum was a bit disappointing. Also, I was with a Chinese colleague who literally cringed at the har gow’s price point which she deemed almost insulting given the same offering usually goes for 1/3-1/2 the price at any other dim sum house and one might argue those ones taste even better.
We finished the dinner with the black cod, black truffle duck ($49) and side miso eggplant ($13) both in which I thoroughly enjoyed. The cod and duck was masterfully prepared and presented. The shaved black truffle was delightful. The eggplant was also flavourful and nicely highlighted the proteins with the unami flavour of both the eggplant itself and the miso seasoning.
I’m also reluctant to go too crazy with dessert at most Chinese restaurants because I honestly can’t recall any Asian dessert topping my list of best of all time sweets. Regardless, we tried the banana spring roll with strawberry ice cream as well as the with green tea ice cream. Let’s just say neither cracks the list. The ice cream was quite good but the accompanying pastries were average at best.
Despite being very nice ladies according to urban dictionary, Mira and Dasha are also two new and highly sought eateries with many similarities. Both are located in hidden spots off of King street west. Both have busy and vibrant interiors with open kitchens and disproportionately large bars. Both offer exciting cocktails and nicely represent their respective culture through traditional yet clever food. You will pay for the ambiance however and may even overpay, especially if you want mediocre wine, dim sum or dessert.
Despite this adventure, I have to admit I’m still a bigger fan of astronomy than astrology. I much prefer red giants and white dwarfs to mercury retrogrades and horoscopes. That said, perhaps my old scientific and stubborn Taurean mind could be changed to better appreciate astrological intervention, especially if my Dasha fortune cookie ever rings true. Where’s Mira and Dasha when you need them.
In celebration of the NFL playoffs this year, I have decided to pay homage for foods well known in the participating cities. Even if I haven’t been to some of the cities, it’s not hard to find a few culinary gems one can recreate in the comfort of their own kitchen.
After watching the game itself, I can draw a few conclusions:
Buffalo is cursed. Josh Allen does appear to have the tools necessary to win a few games but he’s gotta learn how to use them. At 6’5″, he pitches the ball versus throws it which certainly isn’t helped by the fact, as an announcer put it, his receiving core are “smurfs”. His naivety was clear in the 4th quarter where he literally pulled his team out of field goal range and handed Houston the win.
American announcers have a hard-on for JJ Watt. It became nauseating listening to those clowns suggest that JJ’s sack was the turning point in the game and that anybody who could even dream of returning from pectoral surgery so quickly is nothing short of a god. The man love was truly nauseating and a reminder of why I mute sports events at times, especially given the fact they mic’d him up and we all got to hear his Tony Robbins’ motivational crap all game.
Watching DeShaun Watson it like watching a roulette wheel spin and you have the house on red. Events like his Houdini move in this game remind us he’s far from a sure thing and that JJ Watt probably had something to do with it anyway.
The food showdown involved a menu of items representative of the two cities. This one was a bit easy…ribs vs wings. In order to up the ante a bit I added a few other dishes; Texas Caviar and Western New York’s famed sandwich… the beef on weck. I haven’t been to Houston but it’s culinary scene seems to be improving. I also have a good friend there so it’s on my list for 2020. I have been to Buffalo numerous times (the last time to watch the Bills beat the Flaccoless Broncos) and have had the privilege of indulging in a Charlie the Butcher’s beef on weck. I have also dropped by the original Anchor bar to pig out on a platter of wings.
It started with making some Texas BBQ sauce. Although there are no shortage of online renditions of Lone Star sauces, there are a few commonalities which include a good amount of sugar and lots of apple cider vinegar. In the end, I opted for Aaron Franklin’s Masterclass recipe which in the end was a perky and more biting version of many of the sauces sold on store shelves. The back ribs were slowly cooked (275 degrees)for a few hours and the sauces was added for the last 30 and the temp upped a few degrees which resulted in a slight caramelization but a maintenance of the strong vinegar flavour.
Texas caviar is a side dish open to creative interpretation as well. Usually it consists of some combination of the following ingredients: black-eyed peas and/or black beans, peppers, jalapeno, tomato, onion and avocado. Then it is usually dressed with some kind of vinaigrette ranging from Italian dressing to an olive oil with red or white wine vinegar. I used all the above ingredients to maximize taste and texture and finished it with aforementioned olive oil/red wine vinegar combination. The subtle acid nicely cut the fattiness of the other dishes and provided a bit of refreshment similar to smart Josh Allen play in the second half if you happen to be a Bills’ fan.
I cook wings all the time and opted for a straight forward oven-baked version sauced with hot sauce and butter in typical buffalo style. When it comes to wings, there are no fancy sides necessary…celery and carrots with a tub of blue cheese works every time. I often go full out deep fry but I was kind of drunk and lazy by this point.
Since wings are pretty easy I tackled the famed beef on weck as well. I seasoned up an outside round and threw in the oven for a few hours (at the same temperature as the ribs) until it was medium. After a rest, I sliced it up and through on some homemade Weck buns (ensuring to leave the polarizing caraway seeds off half the batch). I wasn’t the biggest fan of this recipe which called for almost 25 minutes of bake time at 425 which would have turned them into footballs even Tom Brady couldn’t deflate. They were a little dense for my liking but gives me something to work on for next year..just like Josh. In the end, it was no Charlie the butcher but made for a great pigskin snack.
For dessert I went with a dish from the eventual game winner; Texas bread pudding with a Whisky butter sauce. It was a pretty standard pudding using some old buns and brioche I had kicking around (I wouldn’t recommend the weck buns given the caraway!). I threw in some raisins and pecans for good measure. The whisky sauce called for 1/3 cup of bourbon which retrospectively was a bit much reminding that everything (including the risk of getting drunk off dessert) is in fact bigger in Texas.
Although not a game for the Super Bowl, “wide right” may be tempered somewhat by “don’t get sacked when you’re in field goal range in overtime” or “I don’t give a shit if he’s Houdini…tackle him”. As for the food, both regions represent great party foods. The BBQ sauce was tangier than I’m used to buying and would almost pass as a good wing sauce as well. The Texas caviar would shut the pie holes of any vegan viewers (or you could just slap down some carrots and celery and keep the extra blue cheese for your wings). For dessert, I suspect many Bills fans would have ignored the pudding and lapped up the Whisky sauce as a new way to drown this decade’s new football sorrow.
More and more, the news is filled with stories of millennial opinion and influence. I recently read an article in Forbes magazine outlining the pending transfer of wealth from the boomers to the youngest generation and the disaster which may ensue. The #okboomer movement has been plastered all over social media and I even had to watch a news story about millennial preference for mayonnaise versus cranberries as an accompaniment for Christmas turkey. Things were further fueled by a recent discussion/argument I had with my son about the definition of a generation. I adhere to more of a biological definition whereas he looks at it more in a social context. According to the Merriam-Webster online dictionary, a generation is “a body of living beings constituting a single step in the line of descent from an ancestor” or “a group of individuals born and living contemporaneously” so by definition we are both correct. However, I find it hard to define a generation by an arbitrary range of years endorsed by Wikipedia. For example, I have a daughter born in 1995 and my aforementioned son was born in 1997. Depending on the day of the week, both exhibit varied levels of millennial qualities such as entitlement, cluelessness and a hands-off but highly opinionated concept of social justice. However, despite having the same parents and being born 2 years apart, the are supposedly of a different generation since the most agreed upon cut-off for Generation Y (aka. millennial, echo boomers) and Generation Z (who avidly insist they are NOT millennial) is 1996.
So instead of using the letters XYZ or trending hashtags to categorize generations and since this is a food blog, maybe I can explain my thoughts using an analogy more in my wheelhouse…the sandwich.
Boomers– Boomers are the upper part of the sandwich. Historically, they have protected the rest of the sandwich from things like aggressive cling wrap, flies and other sandwich predators and generally are seen as crusty. These days, many see the upper crust as unnecessary as indicated by preferences for open faced concepts like avocado toast or tuna melts.
Generation X- Gen Xs are the sandwich filling. They touch both the upper and lower parts of the sandwich and are the most necessary for the total functionality of the sandwich. Although sometimes feeling a bit smothered by the upper crust, there is a general appreciation of the role they play (and played). Tuna is tuna and turkey is turkey…there is much less of a need to acutely define themselves.
Millenials/Gen Y, YZ etc. aka Echo Boomers. The base of the sandwiches. Feel as if they are burdened by bearing the weight of anything above them. As a result, they probably eat Big Macs upside down (after ordering on Skip the Dishes) to feel a sense of entitlement. Unlike the boomers who admit they are simply bread, it is important for millennials to sub divide themselves into categories like gluten/dairy free, organic, thin, texas toast, spelt, 12 grain, brioche, rustic, artisan, olive, vegan, panetonne or sourdough.
Speaking of sandwiches, I’m a huge fan of sandwiches and figured this would be a good time to review some of the better ones I’ve had this year. First, a few observations:
I sadly did not eat enough sandwiches last year. Lunch is a meal I’m often likely to skip so it usually means the chance at a good sandwich is sacrificed.
In some situations, a sandwich can be enhanced with a good side, vibe or concept so I also take this into consideration.
Tacos and burgers are not sandwiches….they are…well…tacos and burgers.
Charlie the Butcher– Buffalo
I love regional foods and Western New York’s Beef on Weck in one of the best. Charlie the Butcher in Buffalo offers one of the best. The combination of the salted bun, tender beef and quick dip in the au jus makes for a near perfect sandwich. In addition, the sides are incredible (try the slaw) and if you are lucky enough you might even see Charlie himself slaving away in the kitchen..hard hat and all.
Good Friend Sandwich Company-Brantford
I stumbled across this place after a quick google search and have been back a few times since. It is a house converted into a homey sandwich shop owned and operated by aboriginals. While waiting you can peruse the shelves and look at language books or have a fun conversation with the woman behind the counter who is super friendly. There are a dozen or so choices including an apple and brie cheese panini with an addictive caramel dipping sauce (pictured below), the bacon butty (bacon on buttered buttermilk bread) and classics like pulled pork and beef dips. A small handful of chips is mandatory with every sandwich based on the simple logic that you can’t have a sandwich without a simple side…works for me.
Larder comes with great fanfare as it was a James Beard semi-finalist for best new restaurant in 2019. Set up in an old firehall, the space is adorned with old stoves, shelves of pickles and elixirs. The pork shoulder Reuben was a solid sandwich and is available with plenty of deli sides and served by very pleasant staff.
Deli Board-San Francisco
San Francisco is a haven for overpriced but great food and Deli Board is no exception. You’ll pay close to $20 US for a sandwich but it’s well worth it. There is a core menu plus daily specials so there is no shortage of choice. I went with a special called the Bubba (roast beef, bacon, cheddar, provolone, cherry pepper, slaw and 1000 island) served on their garlic dutch crunch bread. The space is clean and the service is efficient but this sandwich was so good you could have served it out of a Coleman cooler on a street corner and I’d still be happy.
The Italian beef sandwich at Loops in Columbus was memorable. One of Guy’s DDD choices, the star of this Chicago-style sandwich was the giardiniera which provided a tangy and spicy punch to otherwise normal roast beef.
Mermaid Avenue Sandwich Factory– Kingston
Any place that hinges its entire concept around a music group is cool with me. In the case of Mermaid Avenue sandwich company it’s Wilco, the Chicago based alternative band. They have a nice variety of offerings and while you wait you can get your fill of all things Wilco. My choice was the “How to Fight Loneliness ( Deli chicken, honey mustard, apple slices, cheddar cheese & bacon). I’ll admit, the protein was a little scarce but overall it’s a fun place to pop into for a quick bite.
Cake and Loaf-Hamilton
This bakery usually puts out 1-2 sandwiches a day on rotation and it’s first come first serve. However, I did call in advance and they were able to hold me a couple for pick up. In particular, the chicken jalapeno in incredible as is the tuna melt. While there, the bakery itself is amazing as well. You can score everything from scones to a take home pulled pork and mac and cheese pie.
First, I think I need to eat a few more sandwiches because there is no shortage out there. Second, I think I will start to refer to generations in the context of foodstuffs especially since I’m convinced my generation is the exciting stuff. Soon enough things will change and the next generation can take over the filling and stress the keto, oceanwise, free range or whatever makes a good hashtag or social cause. In the meantime, wait for your #okboomer inheritance, #stayinyourlane and remember #cranberriesarebetterthanmayo.
Sometimes you come across things by chance. The initial plan on the way from Cleveland to Columbus was to hit one of the many Amish buffets that populate mid-Ohio. However, I still super full from the previous day. Curious about the weather, I flipped on the news to look at the map and get the forecast and saw that the town of Mansfield, Ohio was about halfway to Columbus travelling down highway 71. After a quick internet search, I discovered two things; Mansfield, in particular the Ohio State Reformatory, was the venue for the 2019 Inkcarceration tour featuring the likes of Godsmack, Five Finger Death Punch and a whole lot of tattoo artists which, as a guy who’s skin is a blank canvas, wasn’t particularly appealing. Second, the same prison was the hub for the filming of the Shawshank Redemption which hit theaters 25 years ago. Based on the Stephen King novella Rita Hayworth and the Shawshank Redemption, this movie, which follows the wrongful conviction Andy Dufresne (played by Tim Robbins) has achieved cult-like status. That year, it couldn’t compete with Forest Gump and the Lion King but surprisingly, it didn’t even crack the top 50 in box office earnings that year and was even beaten by the likes of Beverly Hills Cop III, Richie Rich and the Schwarzenegger classic Junior. Nonetheless it was nominated for 7 Oscars including best picture (at a a time when there weren’t 17 candidates), best adapted screenplay and best actor for Morgan Freeman. It failed to win any. Also, it seemed a fitting tour stop given the fact I stomped around Bangor, Maine last year posing near numerous landmarks referenced in Stephen King’s “It” so why stop now.
One can tour the reformatory for $15 and we got lucky because it was the first day it was open following the concert (they were still disassembling the stages and cleaning up the grounds when we arrived). The tour is a peek into the history of the Ohio penal system with a number of Shawshank references scattered throughout. One gets a bit gobsmacked (or is it Godsmacked) viewing things like the electric chair, shanks (made from spoons, pencils and other routine prisonware) and the eerie symmetry of the numerous cells stacked on top of each other. In regards to the movie, you can also the warden’s office, the infamous “Brooks was here” room, the solitary confinement area where Andy spend a lot of fine as well as the tunnel that was used for his escape. Cardboard cutouts of various characters including the ominous Captain Hadley are strategically placed throughout the grounds to recreate many of the movie scenes.
Other movie scenes scattered throughout the town of Mansfield itself which are identified by Shawshank Trail signs which made me feel like I was competing on the amazing race. These included the building who’s front facade was the movie’s halfway house and the green bench Brooks rested and reflected on after his release. There is also the Food Way(now a convenience/grocery store called the KV market) which was used in the movie. It was purchased by a Brampton family and now looks nothing like the market Red was employed at following his release. I had a nice chat with the owner’s son about life in rural Ohio and whether the Honey Jalapeno Fetty Wap chips were any good.
The Shawshank trail also scoots up to Upper Sandusky (which is south of Sandusky….). Here you can see the courthouse where Andy was originally sentenced in the movie as well as the workshop where many of the prisoners worked throughout the movie. Other than that, it is a quaint Northern Ohio place with a picturesque central street where you can get a decent coffee and a friendly small town smile at a place called Beca House Coffee Co.
Given I stumbled across Mansfield by fluke at the 11th hour, I didn’t have a chance to venture to Ashfield or Butler to sit under the “Shawshank oak tree” and ponder why I might want to get “Brooks was Here” tattooed on my forearms in sanskrit. I guess I don’t really have to; I bought the beer koozie which I can nicely tuck it away in a drawer when the novelty wears off.