Baltozine Fest at Atomic Books in Baltimore on March 21

 

Join The Hungover Gourmet and other Baltimore independent publishers for the Baltozine Fest on Saturday, March 21 from 6-8 pm. 

We'll be joined by publishers from Salt Box Concern and Kinema: A Japan Travelogue at Atomic Books in Hampden.

Come on out, mingle, buy some zines, and support local retail and indie publishing!

VIDEO: What's The Hungover Gourmet #13 All About? Watch and Find Out!

 

It didn't make the cut for the Super Bowl—they said I had to pay to air it—but here's a new promo video for our latest issue.

You Know it's Almost Lent When...

You know it's almost Lent when Popeyes puts out the "Seafood is Back!" banner. 

Besides McDonald's Filet-O-Fish, what's your favorite meatless fast food meal?

Herr's Kettle Cooked Spinach & Artichoke Dip Flavored Potato Chips

Well these were a big disappointment. Had you not told me they were supposed to taste like Spinach & Artichoke Dip I'd have never guessed that was the flavor. Crisp and salty as the roads around Baltimore, but not worth the price ($2.69 per small bag). – Dan Taylor

The Hungover Gourmet 13 — Order Your Copy Today!

Get ready to feast your eyes on Issue #13 of The Hungover Gourmet! 

The offbeat journal of food, drink, travel, and fun returns with a potluck of supermarket nostalgia, culinary chaos, and pop culture deep dives. Whether you're a coupon-clipping cost-cutter, a roast beef romantic, or a congealed salad connoisseur, this issue has something for every flavor of foodie and retro renegade. 

• Supermarket Report Card: THG calls it like he sees it with an honest grading of grocery giants like ALDI, Lidl, Wegmans, and more. 
• Origins of THG: How childhood grocery runs turned one man into a cost-conscious gorehound with a love for fig bars and film tie-in novels. 
• Sci-Fi Potluck: Kevin M. Flanagan serves up a genre-bending buffet of interstellar eats. 
• Roy Rogers Returns: A nostalgic pilgrimage to the home of the Double R Bar Burger. 
• Can I Get an Amen?: Louis Fowler contemplates the healing powers of frybread. 
• The Grocery Store of My Youth: Douglas Waltz waxes poetic about Skedgell’s IGA, comic spinner racks, and wild cherry cough drops. 
• Aspic "Appreciation": Leigh Anne Moriarty celebrates her dear mother-in-law, and ponders her devotion to congealed salads and food suspended in aspic. 

Plus: 

• An interview with the man behind PANMAN 
• Pouring one out for our dearly departed beer fridge 
• Retro ads, comics, and meat department memories 

Whether you're hungover, hungry, or just hunting for a good read, THG #13 is your ticket to a world where food meets fandom and nostalgia never expires. Grab your thimble of tomato juice and dig in! 

40 pages, 5.5" x 8.5" digest size, black and white. 

Pre-order now from the Page and Screen Shop!

NOTE: This issue is currently being printed. Anticipated ship date for pre-orders is 1/16/26.

Chick-Fil-A Chicken and Waffle Sandwich Review

You know me, I loves me some limited edition fast food. And when you're one of two (!) regions in the country offering said sandwich, well, wild horses couldn't keep me away.

So, on a COLD December afternoon, I ventured out to the local Chick-Fil-A to try the Chicken & Waffle Sandwich. Also available in a slightly smaller breakfast version, this twist on the classic Chick-Fil-A chicken sandwich features a traditional Chick-Fil-A fried chicken breast between two fragrant, sweet waffles (which immediately began to fall apart as soon as I picked up the "sandwich"). 

Crisp, actual bacon—not that fast food stuff that looks, tastes, and smells like dog treats—subs in for the pickle, and the whole thing is served with a syrup packet and a Wet-Nap. 

I wasn't sure if I was supposed to pour the syrup over or on the sandwich, but had I done so it would have been impossible to eat with my hands. (Maybe that's why the nice, freezing young woman at the drive-thru gave me a packaged knife and fork.)

Politics aside, I do love a Chick-Fil-A sandwich every now and then, and the chicken was the definite highlight. The limp waffles fell apart, though I did like the bacon, but even the usually-dependable waffle fries were lukewarm and limp. Considering how the drive-thru was humming you would expect a volume mover like fries to be hot and crispy. Alas...

At $12 for the sandwich and waffle fries—no drink—this is no value meal. The sandwich needs a BBQ mayo or something, but I fear that any kind of sauce/condiment would have just rendered the whole thing a sloppier mess.

Back to the drawing board, Chick-Fil-A. If you expect to keep pace with Raising Cane's, Popeyes, Slim Chicken's, Dave's Hot Chicken, etc., you're going to need to step up your game. Or stick with the one that brung ya. — Dan Taylor

Dan Taylor is the editor/publisher of The Hungover Gourmet and issue #13 will be heading to the printer after Christmas. Stay tuned to this blog as well as HungoverGourmet.com for ordering details.

REVIEW: ALDI Bremer's Frozen Grilled Cheese Sandwiches

Okay, I was skeptical. Frozen grilled cheese sandwiches? How lazy am I? So it turns out that on a dreary football Sunday with nothing in the fridge that appeals to me I can be pretty lazy. 

These are an ALDI Find so once they show up at your local store there's no telling how long they'll last. And once they're gone, well, better luck next time. (If there is a "next time.") 

Prep is simple. Remove plastic (duh), microwave, and pop in the toaster. The result is a tasty, perfectly acceptable grilled cheese sandwich in a quarter of the time it'd take you to make one and with no muss, no fuss. 

I'm not gonna lie. I might pick up another box. (B+) — Dan Taylor

Dan Taylor is the editor/publisher of The Hungover Gourmet. He is a proponent of mayo on the outside of his homemade grilled cheese sandwiches.

Happy National Nachos Day!

It’s crunchy, it’s cheesy, it’s National Nachos Day! 

As legend tells it, nachos were invented in 1943 by Ignacio “Nacho” Anaya when a group of hungry military wives showed up at the Victory Club after hours. Spying some freshly fried corn tortillas, Anaya cut them into triangles, heaped on some cheese and jalapeños, and heated the simple dish. The original recipe for the snack was published in a 1954 cookbook, but it wasn’t until Frank Liberto introduced “ballpark nachos” at Arlington Stadium in the 1970s that the dish caught on as a national phenomenon. 

In 2024, the nacho market in the United States clocked in at $1.7 billion, with a projected market size by 2034 of $3.09 billion, driven by innovative product offerings and changing consumer preferences. 

What are your favorite nacho toppings? — Dan Taylor

Dan Taylor is the editor/publisher of The Hungover Gourmet and he prefers cheese, pico, avocado, sour cream, and ground beef on his nachos.

Happy Birthday, Chef Tell!

Before Guy Fieri had frosted tips. Before Gordon Ramsay threw his first Beef Wellington. There was Chef Tell. 

Today we raise our whisks to Friedman Paul Erhardt, better known as Chef Tell. Born on this day in 1943, Tell—nicknamed as such due to playing William Tell in a school production—made his television debut on the Philadelphia-based game show “Dialing for Dollars” (I know my Philly peeps remember that one). Working as chef at the Marriott Hotel on City Line Avenue at the time, Tell parlayed the appearance into a cooking segment on the syndicated “PM Magazine” and “In the Kitchen with Chef Tell” on PBS, among others. 

Famous for his thick accent, catchphrases and “very quick” recipes, Tell is rumored to be the inspiration for the Swedish Chef of Muppet fame, though the creators deny it. Erhardt passed away on October 26, 2007, days short of his 64th birthday. Happy birthday, Chef Tell! Your legacy lives on in every flamboyant flourish, celebrity chef, and dramatic garnish.

Check out Chef Tell at work in this video. — Dan Taylor

Dan Taylor is the editor/publisher of The Hungover Gourmet. He grew up watching Chef Tell on local and syndicated shows, and frequently drove by his restaurant in Upper Black Eddy, PA.

Happy 152nd Anniversary to the Meat Slicer!

Today we salute the unsung hero of sandwich perfection—the meat slicer! 

 

On this date in 1873, Anthony Iske of Lancaster, PA (aka "The Edison of Lancaster") received patent number 144,206 for improvements in machines for slicing dried beef. The hand-operated design featured a mounted mandolin-like slicer with a platform for holding the meat in place. The device could be adjusted to create thick or thin slices. 

So next time you're biting into that perfectly layered turkey sandwich or savoring a salami-stacked Italian hoagie, give a little nod to the Pennsylvania inventor who made it all possible.

Happy Birthday to Sandwich Creator John Montague, 4th Earl of Sandwich

Sandy says "Happy Birthday" to John Montague, 4th Earl of Sandwich. Born on this day in 1718 (or maybe November 13), Montague is credited with inventing the sandwich because he needed a quick meal that would not interfere with his gambling. In addition, the Sandwich Islands (now Hawaii) were named for Montague by Captain Cook. 

What's your favorite sandwich? — Dan Taylor

Dan Taylor is the editor/publisher of The Hungover Gourmet. His favorite sandwiches include Roast Beef & Swiss, Turkey & American,  Grilled Cheese, Tuna, Egg Salad, and Liverwurst.

The Fill 'Er Up (Parkton, MD)

As someone who grew up in The Land of Diners (aka New Jersey), I have long bemoaned the dearth of decent cheap breakfast and late night eats here in the Baltimore area. The two closest to our home are flat out terrible, and shall remain nameless. The Bel-Loc Diner closed back in 2017, only to replaced by a Starbucks, and Baltimore's 24/7 landmark The Sip & Bite is only open from 7-3 most days (and is a bit of a haul for some runny eggs and toast).

But is it possible that the best diner in the Baltimore area is at a gas station near the Pennsylvania border?

In search of some pre-golf eats on a beautiful mid-October morning, we zeroed in on The Fill 'Er Up (21307 York Road, Parkton, MD), a gas station and convenience store that offers everything from coffee, soda, chewing gum, snack chips, lottery tickets, and jerky to a home cooked meal brought to one of the tables that dot the store's floorspace.

There were pre-made homemade sandwiches available for those in a rush (egg and cheese with a variety of breakfast meats, alas no pork roll), but we had time to kill before our tee time and besides, wanted to soak in the ambience.

We ordered our food (eggs over easy with sausage and grilled hash browns, mushroom and steak omelette), grabbed coffees and took seats in a small dining area. A group of middle-aged guys who looked like regulars took up another table and we enjoyed FOX's breathless coverage of the upcoming 'No Kings' rallies as we waited for our grub.

Big plates followed featuring perfectly cooked eggs, lightly spiced pork sausage, and hash browns with nice crunchy burnt bits of potato and onions mixed in, alongside a mound of buttered toast. My friend's omelette was large and stuffed to the gills, leading to a debate about the best steak to use when making cheesesteaks. (The answer, of course, is rib eye.)

Everything ran less than $10 per plate and filled us so much we eschewed the traditional "hot dog at the turn" during our round at nearby Greystone. Add in a super-friendly staff and an inviting menu board filled with specials (I almost wanted to come back for the meatloaf dinner) and I can see why The Fill 'Er Up has earned the glowing reviews from faithful regulars and newbies like me. — Dan Taylor

Dan Taylor is editor/publisher of The Hungover Gourmet and can't wait to try The Fill 'Er Up's famous cream of crab soup.

Lighthouse Bistro (Annapolis, MD)

This was our second visit to this small, bustling restaurant located off Annapolis’ busy main drag. With the Eagles getting bumped off local tv and assuming the Ravens would get slaughtered by Houston (44-10, how prescient!), we decided to drive down and meet friends on a warm, October afternoon. 

Without fail the first beer I ordered was no longer available, so I settled for a crisp, light Delco Amber Lager. (This happens so often that it has become a running joke with my wife and me.) An appetizer of Crab Dip with a Kick ($20) arrived with crisp house-fried tortillas sturdy enough to hold the creamy, crab-filled, jalapeno-spiced dip (garnished with bonus fried jalapeno slices), and the plentiful lumps of crab justified the price. 

Though I was initially drawn to the Meatloaf Hash, I’d already had breakfast and went for a half-pound burger topped with Swiss cheese, mushrooms and onions ($18). The meat was a little bland and the whole thing was in desperate need of a sturdier bun (classic Maryland), but it was juicy, filling and accompanied by a bounty of delicious skin-on fries that my wife and I couldn’t finish.

However, I’d like to suggest to restaurants that if it’s late-summer/early-fall and you no longer have access to local tomatoes, you can skip the anemic, industrial adornments to my burger. It’s just sad after eating so many juicy, delicious, garden-fresh slices for the last few months. Quibbles aside, the rest of the group enjoyed the Pulled Chicken Salad, Bistro Club, and Eggs Benedict with pork over biscuits. 

In addition to the good food, friendly staff and lively atmosphere, Lighthouse Bistro gets high marks for a mission focused on providing hands-on training, job experience, and living-wage employment to individuals facing barriers to work, especially those transitioning out of homelessness. –
Dan Taylor

Dan Taylor is the editor/publisher of The Hungover Gourmet. Stay tuned to this blog and our website for details about the upcoming issue 13.

KRIMI! Issue One Debuts from THG Contributor

I'm pleased to report that the new magazine KRIMI! The Magazine for Continental European Crime Cinema Culture is available now from THG contributor and old pal Holger Haase. 

Krimi, for those who are unfamiliar, is short for Kriminafilm (crime film), a series of German-language crime movies that were popular in the 1960s and early 1970s. Often based upon the works of author Edgar Wallace, the films were populated with mysterious villains, intricate plots, and red herrings aplenty. (The one and only Klaus Kinski was a frequent krimi ko-star.)

The debut issue is lavishly illustrated and clocks in at more than 200 pages of information, history, analysis, reviews and more. 

For more on the debut issue and worldwide ordering links, visit the Krimi! Magazine blog. — Dan Taylor

Happy National Coffee Day from THG!

Happy National Coffee Day! 

I was a hardcore tea drinker well into my 20s, largely due to the fact that I grew up in a home where percolated (and later, automatic drip) coffee brewing / burning all day long was the norm. Once my dad retired in the early 80s, a pot was started in the morning, burned, and then got microwaved until it was gone.

🤢 

It wasn't until my buddy Lou and I hit the diner for a traditional late night post-movie meal (ahhh, I miss that metabolism) and I was informed that they were out of tea that I was forced to make a decision. Or, as Lou put it, "just order a cup of coffee like a man".

I'd like to think that since that fateful meal I've been making up for lost time. Cheers to all who loves them some java, brew, jitter juice, dirt, mud, etc. — Dan Taylor

Dan Taylor is the editor/publisher of The Hungover Gourmet, which devoted an entire issue (available from our website) to the mean bean. These days, he consumes anywhere from 4-10 cups per day. On average.

RIP X. Marcel Bouelstin (1943), The First Celebrity Chef

Today marks the passing of chef and cookbook author Xavier Marcel Boulestin (1878-1943). 

After working as a secretary, ghostwriter, and interior designer, Boulestin was commissioned to write a cookbook on French cooking for English readers, which became a huge hit. 

His eponymous restaurant opened in London in 1927 and was regarded as the most expensive in the city. 

In January of 1937, Boulestin hosted the BBC's 'Cook's Night Out', the first television cooking show. — Dan Taylor

Remembering That Guy Who Made Checking Food Temperatures Easier

Today marks the death in 1736 of Daniel Gabriel Fahrenheit. 

And, if you guessed that he had something to do with thermometers, you'd be right! 

Fahrenheit was a German inventor who made his mark by developing his own thermometers, which were more accurate than what was currently available. Using Fahrenheit thermometers, users could reliably compare temperatures. 

He also created the first mercury-filled thermometer, which was more accurate than the alcohol-filled versions that were common. — Dan Taylor

Dan Taylor is the editor/publisher of The Hungover Gourmet and never gave any thought to where the Fahrenheit temperature scale came from, despite being really concerned about under cooking things like chicken, pork and fish.

Hanger is Real — Science Says So!

Hanger is real! On this day in 2011, the University of Cambridge published research confirming that "[f]luctuations of serotonin levels in the brain, which often occur when someone hasn’t eaten or is stressed, affects brain regions that enable people to regulate anger." 

So, the next time somebody tries to tell you that "being hangry isn't a real thing," you can tell them they're wrong. Because science says so! — Dan Taylor

Dan Taylor is the editor/publisher of The Hungover Gourmet and suffers from chronic hanger.

Wishing You a Happy National Eat a Hoagie Day!

It's National Eat A Hoagie Day! 

I'm not sure how today differs from National Hoagie Day, which is celebrated on May 5th. Maybe you don't eat a hoagie that day, you just worship it, sorta like the mutants at the end of BENEATH THE PLANET OF THE APES. 

"Glory be to the Salami, and to the Holy Provolone. As it was in the beginning, is now, and ever shall be. Sandwich without end. Amen." 

Anyway, if you'd like to read waaaayyyy more about hoagies, their history, various theories about the origins of the name "hoagie" and more, check out A History of Philadelphia Sandwiches by Mike Madio. This DelVal native and Philly sandwich lover gives it five soft pretzels! 

Since National Eat a Hoagie Day falls on a Sunday this year, I have picked up a Wawa hoagie and a Diet Half & Half or two to enjoy during the Ravens game. 

More importantly, GO BIRDS! – Dan Taylor

Dan Taylor is the editor/publisher of The Hungover Gourmet, and he thinks the hoagie is the second best sandwich to originate in Philadelphia, after the roast pork with provolone and greens. His favorite is from Ioannoni's in New Castle, DE, where a large is as big as your arm.

Happy Birthday to Milton Hershey (1857)

Chocolate lovers, rejoice! Today marks the birthday of Milton Hershey (1857), the man who is largely credited with the popularization of chocolate candy around the world. 

Trained in the confectionary business, Hershey started a successful caramel business which he sold in 1900 for $1 million (roughly equivalent to $38.5 million in today's market). Hershey took the proceeds from the sale, purchased farmland near his birthplace, and started the Hershey Chocolate Company. 

Working from his own formula, Hershey introduced the Hershey Chocolate Bar in 1900, Hershey's Kisses in 1907, and the Hershey Bar with Almonds in 1908. 

Are you a milk chocolate or dark chocolate fan? I'm Team Dark. — Dan Taylor

Dan Taylor is the editor/publisher of The Hungover Gourmet. Every year for Father's Day and Christmas, he would give his dad a large dark chocolate Hershey bar as a present. His dad would break off a square and put the rest in the freezer. Occasionally he'd treat himself to a single square. Dan wishes he had that kind of self control.