FOOD COURT Roundup!

There's a lot of food-related crime going on boys and girls. Keep your eyes and ears open and, hey, let's be careful out there.

Couple's Fast Food Order Mistakenly Includes Armed Gunman
I've heard of order mix-ups before, but this is ridiculous!

Fast Food Robbers Continue to Elude Police, Have Awful Taste in Food
The suspects are described as "lean" individuals. Apparently they're just robbing the local KFC, Golden Arches and Bojangles, not eating at them. I bet if they started robbing donut shops the cops wouldn't be so "baffled".

Cops Shoot Man Smashing Windows at Fast Food Joint
Today's lesson? Never bring a 3' metal bar to a gunfight.

Toddler Division! 5-Year-Old Stabs Three in Juice Box "Incident"
See? This is why I never run out of juice boxes. Kids are crazy for those things!

Neighboring Fast Food Joints Robbed Within Minutes of Each Other
5'10" man robs McDonald's. 6' man robs Wendy's on same block minutes later. Police say it's too early in investigation to determine if the robberies are related.

DRAFT PICKS: Captain Larry's, Here I Come!

Here's another in our series of rediscovered 'Draft Picks' ripped screaming from the files of The Hungover Gourmet. I immediately knew what this one was... a brief diss of the quality of The Baltimore Sun followed by some kudos for their food and dining section. The review that promoted this reflection was this one for Captain Larry's, a neighborhood bar in Federal Hill/Locust Point that apparently serves up a mean fish taco for lunch.

Despite a long-standing love of the newspaper medium I don't read the Baltimore Sun on a daily basis. Frankly, I think it's a pretty bad paper. I got spoiled as a kid with the Philadelphia Inquirer and think that even on its worst day the Inky is better than 99% of the newspapers being produced in big cities.

So when I get the Sun and the Sports section consists of about three pages of "news" that's mostly wire service copy I get kinda depressed.

But one thing I do like about the Sun is their coverage of the area food scene. I honestly look forward to the food and dining news that gets its own section each Wednesday and I've definitely become a fan of Monday's lunch review that not only comments on the food but also provides a look at how long it took for the meal to come out.

DRAFT PICKS: Josh Ozersky Disses Thanksgiving Culinary Tradition

While preparing some recent posts I noticed that I had 17 drafts (?!) sitting in THG's blog dashboard. After scanning the titles I had vague recollections what some of these were and no idea about others. This one dates from more than two years ago and must have been intended as a discussion of turkey preparation methods. Over the coming days I'll be serving up some more of these unedited 'Draft Picks'... who knows, maybe one of them will spark me to finish the actual article!

I really enjoyed Josh Ozersky's book about hamburgers and I'm glad I stumbled onto his Ozersky.TV site but I have to say that I don't agree with his recent article in Time about how Thanksgiving culinary tradition is all about "dry, bland" turkey and "stultifying side dishes" like "dusty cans of cranberry slime mold".

Don't get me wrong, I ate my share of dry turkey through the years and I don't think our Thanksgiving table evolved at all over the years. There was a rigid menu in place (probably before I was even born) and it never deviated from turkey, jellied cranberry, traditional stuffing, corn and mashed potatoes. I made an attempt to push the envelope one year by bringing a Crab and Beer Dip for pre-dinner football but it didn't meet with the open arms I was expecting.

That said, a dry, bland turkey is almost inexcusable these days. Whether you brine, grill, salt rub, deep fry or roast, it's not that hard to end up with tasty, moist turkey that you won't mind eating for days. I know I don't.

Best Burgers in Baltimore?

Burger with Swiss, Bacon, Caramelized Onions,
Mushrooms and Garlic Mayo

The holidays have kept me away from the blogging game for awhile but that doesn't mean we've been resting on our laurels. The Hungover Gourmet is still out there pounding the pavement, trying new things and attempting to track down some good eats.

One of our favorite finds this last month was Baltimore Burger Bar down in the Hampden neighborhood. I took a flier on a local coupon for the joint earlier in the year and realized a few days before Christmas that it was about to expire.

Knowing that Ryan probably wouldn't go for the esoteric burger toppings – the BBB PB&J features "grass-fed beef, fresh peanut butter, berry elderflower marmalade, herbed banana and brussel sprouts, bacon, gouda" – we got a sitter for the afternoon and headed down to give it a try.

Frankly, most of the burgers I've had in Baltimore haven't been much to write home about. Either the restaurant is unwilling or incapable of cooking the burger the way I want (rare to medium rare), or the place serves up a decent burger that's no better than anything I can make at home. (Which is one of the reasons I have yet to try the much lauded Five Guys. I feel like I'm bound for disappointment.)

Up to this point, my favorite Baltimore burgers came via the Chowhound food truck that was hired to cater the fundraiser at my daughter's pre-school. And even though I was unimpressed by the rest of the meal, the Kobe and Foie Gras sliders at Salt are still memorable several years later.

Until further notice the Baltimore Burger Bar serves up my favorite burger in the area. Though a bit pricey (two burgers, two sides of fries and a couple canned sodas came in around $30), the grass-fed beef burgers are a hefty handful that were actually prepared the way both my wife and I like them cooked. The row house location is definitely casual and you can sit outside if the weather's nice or head up to a table in one of the rooms that overlook the Avenue. Makes for great people watching while you fight to keep the burger juices from escaping past your wrist and down your sleeve.

Topping options are plentiful and range from traditional to more outré. Side orders of fries were nothing remarkable but came well-seasoned with salt and black pepper. On my return visit I'll probably skip the fries and hope that one of their soups is in stock.

I plan to give Five Guys and the resurrected Gino's a try in the coming months, as well as a return trip to Towson's own Burger Brothers. Any other Baltimore area burgers I should definitely try? Or definitely avoid?

New Dutch Oven in the House!

I loved our old Dutch Oven and used it for everything from cooking mirepoix to making spicy shrimp & grits. Unfortunately, it had an enameled interior and once it started to flake and chip we knew that was the end. (I looked around for some re-enameling kits but it didn't look like any of them were "food safe".)

Knowing that a full day of Thanksgiving cooking was on the way I opted for this 7 qt. Lodge Cast Iron pot. We have a Lodge Pizza Pan that we got for our wedding and we love so I felt confident plopping down the cash for this hefty pot.

Luckily, reviews and raves of Lodge pots and pans have been pouring in from friends on Facebook and Twitter so I feel like I did the right thing.

Anybody else have a Lodge pot/pan that they love? Or hate?

McDonald's Chicken McBites Spotted!

The Great McDonald's Attempt at Chicken Domination Continues! This is the first I've seen these "upscale" chicken nuggets on the menu.

Didn't feel like trying them since we were rushed for time after doing some Thanksgiving menu shopping (coupled with the fact that I typically hate the Golden Arches' attempts at doing chicken right) but at $2 I'll probably sample the "Snack Size" at some point during the next couple weeks.

Who Else Does Gizzards?

Am I alone in this? I love gizzards and will nosh on turkey organ meats all weekend.

Food Trucking in Baltimore County!

The Classic NE Lobster Roll and decadent Lobster Mac.

Though I love the relative quiet of living out in the 'burbs, I have to admit that on occasion I find myself missing the fun and variety that comes with living in a city like Baltimore, Philly or Pittsburgh.

Walking to a movie, meeting a friend for lunch at a local watering hole, swinging by the ballpark to catch a game on a sunny afternoon. All things that seemingly require much planning, coordination, schedule checking and, naturally, driving from THG HQ.

But where I might harbor the most simmering envy for city lifers is with the explosion of cool food trucks in and around Charm City. Who wouldn't love the chance to walk to a gourmet hot dog stand or taco truck for lunch? Or, grab something from Miss Shirley's without the wait I usually associate with my visits to their brick-and-mortar locations.

Even pit beef, pulled pork and a burger just sound better when you're standing outside a food truck, chatting up other customers and getting the straight dope on life behind a food truck order window from the folks working the register.

In other words, the stuff that never happens to me when I'm grabbing some fast food via the faceless drive-thru box or having a slice warmed up at a local pizza joint.

But fear not fellow suburbanites! Though I don't think they'll ever schedule a Gathering in our neck of the woods you can visit one of the area's best food trucks – The Silver Platter – during their fall residence at the intersection of York and Padonia Rds. (they've set up shop in the Gulf gas station parking lot, easily accessible from the Mars/Padonia Station parking lot).

I made my first trip out on Monday and had to try two of the truck's signature dishes – a New England Lobster Roll ($15) and a side of Lobster Mac & Cheese ($10). Made with orecchiette instead of the more common elbows, the Lobster Mac feels more like a pasta dish than a side. Still, I liked the creaminess and it featured a generous amount of lobster, but I think I'd still vote for the massive portion we got as a side from Daddy-O on Long Beach Island.

The Lobster Roll, however, was superb. The classic New England-style bun had been toasted on the grill which gave it a nice outdoor barbecue-type flavor and the accompanying lobster salad was packed full of lobster hunks and wasn't swimming in mayo. Fresh tarragon added a nice earthy taste and left me wanting more.

The Pit Turkey Sandwich before I carried out a meatectomy
and removed half the sliced turkey for today's lunch!

Not sure how long the truck would be sticking around I headed back on Thursday, figuring I'd try one of the specials that the truck offers each day in addition to their regular menu. I've never been overwhelmed by the Baltimore area's obsession with pit beef but I wanted to try the truck's taste on the area bbq speciality, so I zeroed in on the Pit Turkey Sandwich ($6) and a side order of Truffle Fries ($4).

I love smoke, I love barbecue and I seriously love turkey, so I was totally in love with Silver Platter's take on the ubiquitous holiday offering. The meat was thinly sliced and piled high on a soft, but not doughy, roll. I passed on the offering of lettuce and tomato and opted to make a quick sandwich spread out of mayo and barebcue sauce.

Before I did that, though, I literally had to remove half of the meat that was piled on the sandwich! Had I eaten the super-generous portion I'd still be sleeping off the oppressive food coma.

The Truffle Fries were also excellent – thick cut and generously seasoned, and also way more than I could eat at one sitting.

I spoke with one of the truck's operators and he mentioned that they'd probably be hanging out in the Baltimore County area for a bit. Maybe if this temporary relocation is successful word will spread to the other food trucks and we'll get some more visits!

Be sure to check out The Silver Platter on Facebook to see if they're set up in a neighborhood near you!

A Cheesesteak is Not a Philly and a Philly is Not a Cheesesteak

Herr's should know better.

Regular readers of this blog know that I'm an admitted, card-carrying Cheesesteak Snob. My general rule of thumb is that if you're a cheesesteak that wasn't made within 30 miles of Billy Penn's hat atop City Hall, well, then I'm not eating you.

Naturally, that rule applies double if you're some sort of chain. Like Arby's. (And even Wawa. Sorry Wawa.)

You've probably seen the commercial for the new Arby's "Philly". The one where the guy takes a bite of his roast beef sandwich and says, "I know a good Philly, and that's a good Philly".

My wife and I recoiled in horror the first time we saw that spot. We grew up in South Jersey, spent many a night in South Philly and went to college in Delaware and Philly (respectively). But our post-college lives took us to Pittsburgh, Arizona and finally back to the east coast, but to Baltimore (where they think they know how to make a cheesesteak, but they would be wrong... and their bread sucks). So, we've seen our share of misguided attempts at making the real deal.

Our reaction to the commercial? Pretty much, "WTF's a Philly?!".

Luckily, this story is gaining some media attention, though it's hard to get past those Occupy glory hogs and attention-whores in the Republican party.

The Philadelphia Daily News (which I'm shocked is still in business) took on the battle cry yesterday with their article, 'Philly's a city, not a sandwich' and I was happy to learn there's a website chronicling the misguided attempts at cheesesteaks from around the country.

McRib Returns for Those of Us Who Don't Live in Germany

The McRib is back!

In related news, did you know that in Germany it is on the menu all year?!

So, will you be altering your dining plans to fit in a McRib (or seven) before they – like the elusive sasquatch – disappear out of sight?

Something's Fishy. DNA Tests Show Cheaper Fish Being "Mislabeled".

I've often wondered about this when I go out to a restaurant.

A lot of fish look and, frankly, taste the same once they've been filleted, seasoned and cooked.

So, how do I know the flounder I'm paying top dollar for is really flounder ($23/lb.) and not, oh I don't know, swai ($4/lb.)?

Apparently, I'm not the only one to have these sinister thoughts. A Boston Globe investigation gathered fish from 134 restaurants, supermarkets and fish-mongers and gave them to an independent testing lab.

The results? DNA testing showed that 87 of the 183 fish tested were "mislabeled". That's a staggering 48%.

Keep that in mind next time you're eying up some pricey cod!

What Restaurant Dishes Are Ripping You Off?

What goes through your mind when you're looking over a restaurant menu?

One of the first things I think when I see a dish that catches my eye is, "couldn't I just make that at home?".

For instance, I love chicken but I can make chicken. Plus, chicken's cheap. So why would I pay, say, $22 for some chicken entree that I know I can make at home cheaper and maybe even fresher and better? (Fried chicken is probably my one exception to this rule. I LOVE good fried chicken but it's a major pain to make and also sorta tricky. If I know a place has a reputation for good fried chicken that might make me go for the bird.)

Same goes for burgers. I love that we're going through a burger renaissance and that there are alternatives to Burger King and McDonald's popping up all over, but nine times out of ten I've discovered that I could make a better burger at home than anything I'm getting out. (Which explains why I have yet to try a Five Guys.)

All of this came to mind after reading this ABC News article about how certain restaurant foods may feel like a bargain but they're really not. Not exactly groundbreaking stuff – don't we all know pasta dishes cost about $5 to prepare? – but I did find it interesting that over the last 15 years appetizer costs have risen disproportionately to the increase in food costs.

What about you? Do you let your home cooking skills factor into your menu choices when dining out? Please comment below...

Wine Pairings for Halloween Treats

If there's one thing I've really enjoyed about recent food and wine writing on the web has been the de-snobbing of wine.

Oh sure, there are still plenty of wine snobs out there who wouldn't use the table plonk I quaff to rinse their glasses, but some wine sites have even shown a sense of humor (gasp!) by breaking down and pairing wines with, say, fast food.

So I had to smile when I was reading Bottlenotes and stumbled upon this article about the right wines to pair with your Halloween treats.