Let's Get f'REAL

"Milkshake" and "convenience" are not words that usually go together. And while a thick, frosty shake isn't exactly what I'd call a thirst-quencher, there's something about (happily) struggling to get that ice cold, creamy concoction up a straw that lends itself to lazing about on a hot summer day.

Unfortunately, grabbing a milkshake has never been the easiest thing in the world. In fact, other than a fast food joint like McDonald's – whose "shakes" have long been the subject of dark, nasty and unfounded rumors – I wouldn't know where to get one that didn't involve making one myself (a process that would include finding our blender) or sitting down to order one. I suppose ice cream parlors (I think I'm dating myself with that terminology) serve them but it's not like they're on every corner, even if I had the time to leisurely kick back for a shake.

Enter the f'REAL, the invention of Jim Farrell, fellow milkshake lover and a man who knew there had to be a better way. I was vaguely familiar with the company's blender kiosks and squat refrigerated cases that sat in some of the Wawas I would frequent during my travels, but I readily admit that: a) I'm a Wawa purist and tend to only purchase hoagies, chips, Diet Lemonade Tea, soft pretzels, and coffee; and, b) I'm usually in a hurry whenever I'm in a Wawa and rarely take the time to stop and smell the roses, so to speak.

In other words, I'm a creature of habit. So when the fine folks at f'REAL offered me the opportunity to give their handy – and interactive – milkshakes a try I couldn't resist.

I'd been walking around with a couple f'REAL coupons in my wallet for a few weeks but was always in too much of a rush to get to the beach or eat my hoagie to succumb to the allure of their high-tech gadgetry. But on a recent trip to LBI the milkshake gods started nudging me, reminding me of the opportunity that lay before me. While stopping midway for gas and dinner one night the guy in front of me was buying a f'REAL... a day or so later another customer in line had a f'REAL as I ordered up my morning coffee. These were literally the first people I'd ever seen buying these.

I got the hint. It was time to get f'REAL.

Unfortunately, the Wawa on the Boulevard in Beach Haven was out of the limited edition Cookie Dough flavor. In fact, the refrigerated case seemed low on most flavors which I suppose is a good sign for the folks at f'REAL. With Cookie Dough out of the mix I opted instead for Cookies and Cream which combines ice cream with crushed Oreo or Oreo-like cookies. (Other regular flavors include Chocolate, Vanilla, Strawberry, Chocolate Malt and Mint Chip which is available from February through May.)

After choosing the plastic cup filled with the frozen blend of ice cream and dairy-fresh milk from the case, I popped the lid, chose my preferred blend (regular, one of three options) and stepped back while the blender did the rest. About a minute later I had my f'REAL.

As somebody who doesn't have a sweet tooth I was actually a little concerned that the shake would blast me with a sugary, too sweet concoction I'd be passing off. Not the case. Though the regular blend mode left some of the ice cream a bit too solid, requiring some deft work with my straw, the resulting shake was eventually creamy and refreshingly cold, like slightly melted ice cream before it turns to ice cream soup. As we drove down the Garden State Parkway I happily worked away at my shake, noisily slurping up the last bits and almost waking my daughter in the process.

Available in Milkshake, Smoothie and Frozen Cappuccino blends, f'REAL products run about $2.50 and are available at convenience stores around the country. In addition to the standard flavors, exclusive, limited edition offerings are available at selected convenience stores, such as the Reese's Peanut Butter Cup shake available now at Sheetz.

Wawa or Sheetz: Which Are You?

My love for Wawa is well documented within these pages, not to mention the pages of THG #11 which features WP Tandy's paean to the convenience store to end all convenience stores.

But it's not like The Wa is the only quick fix, one-stop shop for gas and grub. For those of us in the mid-Atlantic region Sheetz is also an option though I've never stopped at one for anything more than a quick gas up and maybe a restroom visit.

Frankly, while Wawa projects a more laid-back, easy-going experience the red and neon decorating scheme at Sheetz seems far more in your face. In other words, not the amped-up experience I need when stopping to stretch my legs during a drive. Even the Sheetz web site features an idling monster truck emblazoned with the store's logo.

Seems I'll have to be making an exploratory Sheetz trip, though. I was just checking out their web site and found out that they have an exclusive Reese's Peanut Butter Cup-flavored f'REAL milkshake! Another tip of the cap to Sheetz for their efforts to change Pennsylvania's outdated liquor laws and make it okay to purchase alcoholic beverages in the Keystone State's convenience and grocery stores. While their motives certainly aren't entirely altruistic (imagine how much liquor sales would put in the coffers of the Sheetz – and Wawa – locations in that state), I'm all for changes to such long-standing laws.

Washington Post reporter Hank Stuever digs deeper into the Wawa vs. Sheetz debate in this article from today's edition.

Thanks to THG contributor Debbie Stultz for the tip.

What Has THG Been Doing for the Last Three Weeks?!

While sending somebody THG links for an upcoming story/interview request I realized that I have not posted anything here since about three weeks ago when the world was abuzz with talk of the kegger on the White House lawn. (That's not to say I've been away from writing about food and drink, but followers of my Twitter feed know that.)

So, you may be wondering, what the heck has been happening at THG HQ over the last few weeks? The answer in one word... lots!

The first big event since last we spoke was the latest installment of what has become an annual tradition on par with Thanksgiving here at Casa THG... the European Trash Cinema BBQ. This little gathering got its start a few years back when our UK pal artist Adrian Salmon was in the States for the Baltimore Comic-Con and we introduced him to a world filled with Old Bay, steamed crabs and beer can chicken. Unfortunately, I also became reacquainted with Seagram's VO Gold that night and given the way the evening ended it's amazing there was a second ETP BBQ... or ETPBQ as they've become known.

But my wife is nothing if not patient, understanding and forgiving so each summer has seen this spectacle return, usually accompanied by mountains of pulled pork, other grilled goodies and sweet and tasty desserts that my pals (including Tomb it May Concern mastermind/Tough to Kill co-author David Zuzelo who gifted me with a massive box of Batman comics and graphic novels that I'm wading through and will be posting about at Exploitation Retrospect) gleefully devour into the wee hours.

This year's gathering was intimate compared to previous events with just eight friends joining us for the evening (past events have featured three times that number), but that didn't stop the food and beer from flowing. Armed with my copy of Adam Perry Lang's Serious Barbecue (my new bible and go-to cookbook) we rolled out my homemade pulled pork, a sweet and spicy whiskey barbecue sauce, beer-bathed brats with grilled onions (which will be making their return for NFL kickoff weekend), my father-in-law's classic potato salad (kicked up with a touch of bacon), spareribs and not one but two kinds of cole slaw (traditional and Ina Garten's amazing Blue Cheese Slaw, a new fave in this house).

The event was a rousing success though the ribs disappointed me. Though pals gave them the thumbs-up both Chris and I thought they were a bit tough and chewy, not as tender and tasty as my usual slabs. Frankly, I blame the full slabs I purchased at Costco. I usually purchase the Costco-butchered ribs which feature thick, meaty portions with nice marbling and enough fat to deliver juicy and delicious ribs. The pre-packed Smithfield slabs I purchased seemed leaner, perhaps too lean, and never gave me the shrink from the bone I look for when initial cooking the ribs in the oven before they get finished on the grill. Lesson learned.

Naturally, I've also been busy making sure that copies of the latest (and final) issue of THE HUNGOVER GOURMET have been making their way out into the world. Due to some unexpected client projects this has been a bit more glacially-paced than I would like, but we're getting there. There's still time to order copies from our on-line store or send $3 (cash or money order, no checks) to PO Box 5531, Lutherville, MD 21094-5531. Early feedback on the issue has been very positive with Louis Fowler's epic culinary trip through Big Lots being singled out by many.

Speaking of projects with a lengthy gestation period, I'm also pleased to report that after three-plus years our kitchen renovation is about 99% complete. We began renovating the room back in the summer of 2006 but never finalized the backsplash due to our need for a new roof (heavy, windy storms were causing our kitchen ceiling and walls to leak like something out of a horror flick). With that major expense finally checked off our list earlier this summer we were able to get the backsplash installed and begin thinking about the last touches needed to complete the room, namely a new light fixture over the kitchen table and a fresh coat of paint on the ceiling. I'll be happy to have these pieces complete as we close in on our fourth anniversary here at the house.

That pretty much brings you up to date on what's been going on over the last few weeks. I don't know about where you live dear reader but we're smack dab into the dog days of summer here in Baltimore and my office is sweltering thanks to the various computers and printers, not to mention the "closed door policy" intended to keep my two-year-old at bay. I promise more posts to come in the days ahead, including my take on JULIE & JULIA, more coffee chatter, and even – dare I say it? – a THG website update.

Till then, relax, it's only cooking.