Memorial Day Grill Out

 Food, Recipes  Comments Off on Memorial Day Grill Out
May 272012

Greetings readers! I hope you are having a great Memorial Day weekend. This year, my partner and I are trying a new style of hot dog. Nothing beats a great grilled wienie surrounded by a scrumptious bun.

We like to taste regional flavors. There’s so much diversity across our country. This year we’re trying Seattle Hot Dogs. They sound really good. Who’s going to try them with me?

Seattle Hot Dogs

  • Hot dogs-split lengthwise, grilled
  • Buns
  • Cream cheese, softened
  • Yellow onion, slivered and grilled or sautéed

I like to sauté the onions with high heat and a little olive oil. The high heat chars them without turning them into French onion soup. You can toast or grill the buns if you want. I didn’t. Once everything ready, put a ¼ inch thick layer of cream cheese on one side of the bun, add a hot dog, pile onions on top, and enjoy!

 Posted by at 8:34 pm


 Food, Musings  Comments Off on Ramps
Apr 282012

On another, farming-related note the previous Saturday was the first farmer’s market on the square. The Dane County Farmers’ Market is a summertime Saturday tradition in Madison.  It is quite possibly the country’s largest producer-only market and features a rotating variety of seasonal vegetables, flowers, and specialty products from approximately 150 vendors every time.  All of the items are produced in Wisconsin!

My partner and I went and I bought ramps!  Ramps are a very ephemeral crop harvested only in spring.  They have a strong garlic odor but taste like onions.  While ramps have been very popular in the upper Midwest and the central Appalachian Mountains for a very long time, they are now becoming popular in epicurean restaurants across the country.

 Posted by at 9:13 pm

Truckstop Burger

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Jan 262012

Holy cow, peeps!  I am craving a manwich.  This one is delicious death on a bun.  Use a ¼ lb. burger and enjoy.  If you can put two away, you’re the man!

Truckstop Burger

  •  Hearty white or Kaiser roll
  • Thick sliced American cheese, I use bacon American cheese
  • 1 hash brown patty, cooked according to package directions
  • 2 slices bacon, cooked medium crisp
  • 1 fried egg, I like mine over medium but you do yours your way
  • Mayonnaise
  • Salt and pepper to taste


Drygalski Fjord, South Georgia Island

Drygalski Fjord, South Georgia Island

Pic: Drygalski Fjord, South Georgia Islan

 Posted by at 5:24 pm

Montana Burger

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Dec 082011

Holy cow, peeps!  I’m back in WI for less than a week and craving a burger.  This is delicious death on a bun and one of my all-time favorite burgers!  Use a ¼ lb. burger and enjoy.  If you put away two, you da the man!

Montana Burger

  • Whole-wheat bun or Kaiser roll  (Montana=wheat)
  • Thick sliced sharp Cheddar cheese (You can wuss out and go with mild or American cheese)
  • 2 oz. deli-sliced ham
  • 4 slices bacon, cooked medium crisp
  • 1 fried egg, I like mine over medium but you do yours your way
  • Mayonnaise
  • Salt and pepper to taste
 Posted by at 8:07 pm

Wickles Pickles

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Oct 202011

Nothing beats a great pickle.  Be it on a burger, next to your favorite man-wich, or in your Bloody Mary.  I have recently discovered Wickles Pickles.  The name is catchy and it almost sounds obscene.  Couldn’t ask for more!

I normally like generic pickles.  Nothing fancy, no secret recipes, no weird obscure tastes.  Just plain cafeteria pickles!  Now, I had a Wickles spear in a Bloody Mary and several slices on my burger.  (I’m at Benchwarmers, an awesome pub that plays loud country music and has the friendliest employees in all of Wisconsin!)

The folks at Wickles use a seventy-year old family recipe that will knock your socks off.  They are sweet, spicy, and have a flavor unlike all other brined cucurbits!  While I don’t officially pimp any products unless I’ve been offered tons of money, I highly recommend Googling the product and getting yourself some!  They are worth it!

 Posted by at 6:30 pm

Real Pan Pizza

 Food, Recipes  Comments Off on Real Pan Pizza
Sep 252011

I got this idea from my good friend Brian at EatDrinkMadison. Grab yourself a frozen pizza from the store.  I’m not talking an individual one.  We’re talkin’ a man-size ‘za here.  De-box and unwrap it and then let it sit on the counter for 20-30 minutes.  Waiting is the hardest part.

When it’s defrosted, get a frying pan that’s big enough to hold the pizza.  Brian recommends folding the pizza over.  I didn’t find that necessary.  Lightly grease the bottom of the pan.  I used olive oil.  If you want to mimic the Pizza Hut deep-dish taste, then go heavy on the grease!

Put the pizza in the pan, add a little water, cover and cook on medium heat for five minutes.  Remove lid, cook until done, and mega ENJOY!

 Posted by at 5:30 pm

Texas Burger

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Jun 172011

Happy Father’s Day to all the Dad’s out there.  Here’s what I had on Memorial Day and it’s a perfect Dad-burger.   I think y’all should have one or two this weekend!

Texas Burger
Garlic Texas toast, make sure it’s really buttery
Sliced Colby or Monterey Jack cheese
Barbeque sauce, preferably mesquite
Red onion, grilled or sautéed by your partner  😀
Steak sauce, optional
Salt and pepper to taste

 Posted by at 11:42 pm
May 152011

It’s almost summer and now is the time to look into one of the best summer drinks, the gin and tonic. It screams summer and fun while still being manly. It’s one of Eben Foster’s favorite drinks and it got him in a bit of trouble in Possession of Truth.

According to the Bluecoat American Dry Gin Co., gin was invented in the Netherlands in the 17th century and was originally intended to treat kidney ailments. Meanwhile, tonic water, which contained a large amount of quinine, was used to treat malaria for centuries. British soldiers stationed in India mixed quinine with sugar, water and gin to make it more palatable.

Different gins have different aromas. For example, Bombay Sapphire and Tanqueray Ten have a complex, spicier profile. Beefeater, Plymouth and the original Tanqueray and Bombay make for a crisper and snappier drink.

While tonic water seems like a fairly easy ingredient, it can make or break a G&T. Always use fresh! The single serve bottles are best. Tonic water goes bad and just tastes wrong in a G&T if it’s old.

Lemon or lime? That’s the million-dollar question. Beyond your own personal preference, which should override everything, lemon goes better with the less complex gins while lime augments the ones with more subtle citrusy aromas. Make sure you use a significant amount of either one as it is an important part of the drink.

Here’s how I like mine:


  • 2 oz. gin
  • 2-4 oz. good tonic water
  • ¼ lemon or lime


  1. If possible refrigerate the gin, tonic water, and glasses prior to mixing.
  2. Cut off a small piece of lemon or lime to use as a garnish. Squeeze the remaining piece into a cocktail shaker filled with ice.
  3. Add gin, shake, and pour into a 12 oz. glass filled with ice.
  4. Top with tonic water and stir.
  5. Garnish and enjoy.
 Posted by at 8:21 pm