CMH Gourmand

Eat, Drink, Repeat: Culinary Discovery & Misadventure in Central Ohio

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Archive for the ‘culinary knowledge’ Category

Burger King’s 5 for $4 vs. Wendy’s 4 for $4

Posted by cmh gourmand on April 4, 2016

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Two back to back fast food posts? Speculation may arise that I have bottomed out. I hope not, both are in the spirit of investigative food journalism. I’ve noticed Wendy’s and Burger King plugging $4 meals for months and both are near my headquarters so I decided to pick up both within minutes of each other to do some side by side analysis. Thanks to those hard fact driven folks at Fox News, I seem to have stumbled onto a -> fast food war with a little smack talk on the side. The King decreed “5 for $4, because 5 is better than 4”. But is that really the case? I decided to challenge the two head on using qualitative and quantitative research. This post was spur of the moment but perhaps fated since it was conducted on April (Four), 4th.

Let us open the sacks and see what we find.

The Burger King deal includes: a bacon cheeseburger, crispy chicken nuggets (4), small fries, small drink and a chocolate chip cookie

The Wendy’s deal includes: the choice of Junior Bacon Cheeseburger or Crispy Chicken Sandwich, a small beverage, value natural cut fries and 4 piece chicken nuggets.

First let’s look at the actual retail price. At Burger King, the price is $4.06 whereas at Wendy’s the total comes to $4.08. Score one for the King. (The differences seems to be how each empire calculates Ohio sales tax for the beverage that comes with the deal. What an odd anomaly).

Second we compare beverages. Both are the same size so that is a draw.

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For the third area of analysis, I opted to go head to head with the bacon cheese burgers. Wendy’s version offers a slice of tomato and a large piece of lettuce whereas Burger King piles on the pickles. Both add two strips of bacon and a slice of American cheese. The hamburger paddies are about the same size. The BK burger tasted better than it’s counterpart from Wendy’s and the bacon flavor was stronger. (Side note: while Wendy’s did not have a pickle on this burger, they typically do feature them on value items, Burger King uses better pickles and my BK test subject had 5 – that did not influence my choice but it is noteworthy). Two points for the King.

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Moving along to the third shared menu item and our fourth comparison point: chicken nuggets which generally are among the most terrifying of fast food items in my opinion. Wendy’s chicken nuggets were vastly superior to their royal cousins. The Wendy’s offering were thicker, fluffier and had some taste of chicken to them. The Burger King Nuggets were….crunchy. Score one for the girl in pin stripes.

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Our next head to head in the competition is fries. My serving from Burger King was almost twice as much as Wendy’s. Wendy’s fries had better potato flavor. Burger King’s fries had better texture and crispness. I’m giving a slight edge to the King for this one more so due to quantity than quality. The King: 3, The Kid: 1.

Burger King offers a chocolate chip cookie as their fifth item, Wendy’s does not, so it is now 4 to 1 in favor of the King.

Looking at some subjective items. At the Wendy’s I visited Coca-Cola Free style is offered so I had more beverage choices and I had the option of either a burger or chicken sandwich. Both companies offer a choice of dipping sauces with the nuggets and neither include ketchup unless you ask for it. Wendy’s slightly greater variety has merit but not enough to earn a point so the score remains unchanged.

Let’s look, for the sake of value at some nutritional facts about the meals. The Burger King 5 for $4 has (not including the beverage and cookie): 820 calories, 26 grams of protein, 39 grams of fat. Wendy’s combo (just the burger, nuggets and fries): 790 calories, 32 grams of protein and 45 grams of fat. I’d like to see how the difference would be if the servings of fries were really the same but on paper a few more calories and a little less fat is probably marginally better for health and if you are living on the cheap – that’s more fuel to sustain a person. We will call nutrition a draw but objectively, both fail. Adding in a non diet beverage for both you go well over 1000 calories and toss in the cookie close to 1200. If you hit hard times and only have $4 to eat – the BK deal may be a sustainer.

I thought this contest would have been a closer call. Since I go to Wendy’s more than Burger King (and I go to both very rarely) I thought Wendy’s was going to do a better job on the the three core items. The King is the King of value meals here. Note: I’ve had my share of fast food chicken nuggets for the rest of this decade (4.5 of the 8 were consumed by me to taste them with and without the dipping sauces).

This study was supervised by CMH Griffin (who had yogurt). My research assistant CMH Tobias was quite happy to dispose of the leftovers.

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If there is another head to head study I should have my research team investigate, let me know.

Posted in culinary knowledge, culinary misadventure, Food For Thought, Gastronomic Stimulus | Tagged: , , , , , | 2 Comments »

Small Bite: Wendy’s Black Bean Burger; Big Picture Why Fast Food needs a Veggie Burger and why they aren’t working

Posted by cmh gourmand on March 14, 2016

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Ok, well one of many things you may not know about me, I have a strong internal calling to try out new veggie burgers at fast food places, especially when created by locally owned White Castle and Wendy’s. In my past, I had the fortune to do product sampling for both companies and tried a few veggie burgers at each over the years. (Please note previous White Castle Veggie Burger research -> HERE

So let us now cut to the chase. The new Black Bean Burger at Wendy’s looks and tastes like a Morningstar Farm Black Bean Burger I have tried many times. It includes some bean chunks and a few pieces of corn mixed in for variety. The price was $4.49. It rests on a very nice looking bun and is complimented by some fancy pepper jack cheese with some fluffy and pseudo artisan greens that had the taste and consistency of paper. Visually everything looked good. The flavor profile would best be described as bland and mostly flavorless – a good source of fiber and that is the best positive I can comment on. As served it is 560 calories and 24 fat grams. A Wendy’s single with Cheese is 550 calories and costs less.

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Now that the review is done, we can discuss the socioeconomic and philosophical points about fast food veggie burgers. I’ll add some additional background. I’m not here to attack veggies burgers. I lived off them multiple times per week throughout the first decade of this century. I used to drive to the Morningstar outlet store in Worthington to save a few dollars on patties and see what new products where out there. I had a great fast food veggie burger at an Australian Hungry Jacks (Burger King) in Melbourne in 1989. I have tried them throughout the USA and the world, mostly out of curiosity. I believe in the teachings of Michael Pollan and others (although I certainly do not practice those beliefs in this second decade of the century) that we are better off as individuals and as a society if we “Eat food. Not too much. Mostly plants.” Our health and planet improves when we do so. I get it.

The key to making a fast food veggie burger work is to do what White Castle did to make the first fast food burgers work in the 1920’s – make them cheap and sell them by the sack. An expensive, fancy veggie burger does not drive consumption the way a dollar menu burger would or should. Anyone that is not a veggie person is not going to pay that price point for something they do not want. Someone that does want a veggie burger is going to pay three times as much at Northstar but get a better product with better nutrition. Give it a fast food veggie burger a basic bun, a slice of cheese and a nice pickle, plop it on the value menu then give it a generation to sink it and it will work by altering the eating habits of consumers with the balance of price and convenience. Make it (and price it) for the masses so the masses will eat it – better for business and maybe better for body mass. While this may seem far-fetched, it is good business sense. In India – where few eat beef, Burger King has been progressive and aggressive in launching a vegetarian line of sandwiches that are doing well – I’d love to try any of them here. In that subcontinent – Wendy’s offers a potato patty which by description and with a bit of research sounds better than their black bean offering here.

Posted in culinary knowledge, culinary misadventure, Food For Thought, Gastronomic Stimulus, Vegetarian Friendly | Tagged: | Leave a Comment »

Hounddogs Hallowed Delivery Icon(s)

Posted by cmh gourmand on January 18, 2016

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4 cars, 3 rockets and 2 dogs make one Iconic Columbus Car
(The story of Houndogs delivery machine)

Chances are even if you have never tried Hounddogs Pizza, you have wondered about the iconic car that delivers “pizza for the people”. In the beginning, or 1997 in this case, this dog star was born as non-traditional marketing. The inspiration came late one night. Owner Jeff Stewart had a vision of a Hounddog strapped to a rocket that he could mount to a classic car he recently acquired. Stewart started the project the next morning.

The original dog was make by a local artist, Mike Foley. Stewart called CCAD to find a sculptor and was eventually referred to a former student. When asked about his credentials, Foley replied “come over to my house on Indianola to see my work.” Stewart found a house filled with sculptures of all sizes and shapes and knew he found the right person to craft his canine.

The first night out was quite memorable, the rocket was sheared off of the dog when it caught on a low hanging parking garage roof. Since then, things have really taken off for the car and the pizza joint.

There have been three rockets over the years. The second was remounted on the original Hounddog and then attached (in order) to: 1971 Cadillac Coupe de Ville (1997 to 2001), 1988 VW Golf (2002-2003), 1985 Cadillac Fleetwood Broughham Limo (2003 – 2013). After a hiatus, a new dog with a new rocket was mounted on a 1962 Cadillac Fleetwood in the summer of 2015. The “new” car is red like the original with diamondback plate mounted on the roof as a base for a hallowed hounddog creating an unforgettable delivery vehicle.

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Bonus stuff below:

It Takes a Village to Craft a Car

Jeff Stewart is not one to toot his own turn, for anything Hounddogs, he is quick to state all accomplishments are a team effort. His team for the mobile delivery service encompasses twenty years of hands on experience. One of his drivers has over a decade of service under his belt. Andy, at Campus Auto has served has ER and surgeon to keep Hounddogs classic cars clunking along since the original rolled onto his lot nearly a of score years ago.

Quick Facts
The first rocket took 15 hours to fabricate. The second took off in just a few hours.

Stewart had a basset hound in college, which was part of the inspiration for the logo and car art, but because of the long hours he put in for the pizza shop, he had to give him up to a friend.

All cars except the Golf have been called into service to run family and friends to the airport, creating a memorable start to many vacations.

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Posted in culinary knowledge, Food For Thought, pizza | Tagged: | 1 Comment »

What’s Up at White Castle: Turkey, Breakfast and Whatnot

Posted by cmh gourmand on November 13, 2015

As some readers are aware, I’ve written about White Castle before. I have a compulsion to try new products when they release them to the masses. I don’t love White Castle but I have always respected the company and their institutional commitment to innovate.

First for discussion, Turkey Sliders….just in time for the holidays.

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I tried the Turkey Dinner Slider: square (Butterball) Turkey patty, a big squirt of cranberry sauce and in my case a giant malformed sweet potato waffle fry. Verdict, one was enough. If you want to save some money I would suggest ordering the Cranberry Turkey Slider for 40 cents less and investing that savings in a full order of Sweet Potato Waffle fries. I’m glad I tried this concoction, don’t get me wrong but this is a novelty item but a destination sandwich.

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Second for discussion, Breakfast 24/7.

White Castle beat McDonald’s to the punch in making breakfast an all day affair. This pleased me immensely because as many readers know, breakfast is my fourth favorite meal. Other than anything at Starliner Dinner, anything served at Explorer’s Club and home fries with sausage gravy at Nancy’s, there is only one other breakfast item that I ever crave – the White Castle Breakfast Sandwich. I order the version on the bun (not the toast option) with egg, sausage and cheese. Doing very thorough analysis, this is the best value of any White Castle menu item. And since I am typically not near a White Castle at traditional breakfast times, being able to get this sandwich anytime has guaranteed a significant higher volume of consumption on my part. Good job White Castle.

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Third for discussion, smart ingredient integration that gives the customer the sense of an upgrade.

White Castle takes a clear plastic cup, fills it with Sprite and adds a dash of cranberry juice and markets it as a Cranberry Spritzer. Genius way to up sell a product using what they already have in-house.

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Stay tuned for my next White Castle adventure….whenever a new product rolls or slides out.

Posted in culinary knowledge, Food For Thought, sandwiches | Tagged: , , | Leave a Comment »

Mad About Making Cider at Mad Moon Cider!

Posted by cmh gourmand on July 29, 2015

One of the best things about Columbus Brew Adventures is the diversity of people I get to work with and learn from. Several months ago I met Peter Moon, one of the owners of Mad Moon Cider at a tasting. After trying his products and hearing a bit of his story, I knew I had to get some tour groups into his space. I tested out the concept with private groups over the winter and each trip there was a crowd favorite. At each tour, I picked up a bit more of his story while meeting his wife and cider making partner Sally. I really became hooked on the craft of craft cider.

When Peter mentioned that they sometimes need volunteers to help with cider production I promptly volunteered. Then the stars and the Moons aligned and I had my opportunity to report for duty. Our team was small – the two Moons, myself and a fella I think may one day become a folk legend, Vic. I’ll digress about Vic for a bit. Vic has been there, done that, survived countless mishaps and misadventures and somehow thrives on doing great acts of endurance and physical strength – most of this seems to be fueled by a daily regimen of honey, apple cider vinegar and some assorted juices. As I observed at the end of my service, if Vic had lived in an earlier era, we would today measure speed and production on Vicpower, not horsepower.

Anyway, step one of cider production is the sort apples. In our case, we had some multiple 800 lb crates of apples that had been stored over the winter. While these apples make great cider, they also require significantly more sorting than other batches. If you have heard the phrase “one bad apple spoils the bunch”, it is true and we had to search for them among 1000’s of apples in each crate.

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As the apples get sorted into milk crates and buckets, the apples go down a chute of a device that looks a lot like a chipper to get mashed into apple pulp.

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The pulp gets wheeled over to get crafted into sheets of “cheese”. The job of the cheese maker is to take scoops of pulp, and using a plastic mold and cheesecloth, create squares of apple pulp to stack on other squares to slide down to a press to squash (with 1000’s of pounds of pressure) to create juice.

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Once the press gets going, the juice really starts to flow (down a long open trough) to a bin. Once the bin gets to a certain height, a pump gets switched on to transfer the juice to a holding tank (during my tenure I think we made about 300 gallons over four hours). After the pressing, the square molds are unfolded to start the “cheese” making process again. After the pulp is mashed, the residual looks like a very dry energy bar made by an eighties era hippy.

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All in all, I was a great afternoon. If you are familiar with the story of John Henry (there is a statue down where my kin reside) if there was a production contest between a machine, Vic and myself, Vic would beat the combined efforts of the machine and my human self. It was hard, messy work but worth the effort. You can see my work shirt below….taken near the beginning of my labors.

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For my efforts I was rewarded with good company, a nice lunch and plenty of cider to take home.

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Others things I could do in the future include bottling and capping, using the equipment you see below. The capper is pretty amazing, it was made out of a broken drill press Peter picked up for $50 (worth more than that by weight alone at a scrap yard) and mounted with a special capping mold he found on the internet. The MacGuyvered tool works like a charm. In fact much of what is in the cider house is customer made, crafted, reverse engineered and conjured up which is the nature of any small start up business. Mad Moon has a lot a stories to share and these are just a few of them. (FYI: the next Columbus Brew Adventures Tour to Mad Moon is August 30th).

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Posted in Behind the Counter, beverages, culinary knowledge, Locally Sourced | Tagged: | Leave a Comment »

Chicken Corners / Chicken District

Posted by cmh gourmand on July 8, 2015

Chicken District

Columbus has become known for it’s districts: Arena, Brewery, University, Discovery, Dentist (Clintonville between Henderson and Weber) and so on. One of the oldest but lesser known is known as both the Chicken District and Chicken Corners. Centered in Milo Grogan at the intersection of Fifth and Cleveland Avenues there is an area with not one, not two, not three, but four chicken frying establishments within mere yards of each other. At one time, there were six. Back in the day, three were located in a four section intersection of Cleveland and Fifth, today, two are still standing.

Today, we have Churches Chicken at the Northeast corner. Buckeye Express Chicken is located at the Southeast corner (it used to be Popeyes). There is nothing at the Southwest Corner and while there used to be a place at the Northwest Corner but it burned down. Royal Fish and Chicken is about 1/2 mile to the east at Fifth and Peters and KFC is just west of the intersection of I 71 and Fifth Ave. Back in the day, Woody and Jo’s was at the intersection of Fifth and Fourth but it has been torn down. I don’t know how this area can support so many menus that are based on the most eaten white meat of our continent, but it is.

Why did the customer cross the road? To eat the chicken on the other side.

And now…..you know.

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Victor Ecimovich: Brewer Laurate of Columbus

Posted by cmh gourmand on April 27, 2015

Victor Ecimovich III is a name you probably can’t pronounce and may never heard of. While interviewing Ecimovich (at a bar of course) we were approached by Kelly Sauber. No slouch in brewing experience, Sauber brewed for Marietta Brewing Company for fifteen years, then started Fifth Element Spirits and West End Cider House in Athens. Sauber apologized profusely for interrupting but he wanted to “shake the hand of (Ecimovich) one of his brewing heroes.” Sauber shared that one of his inspirations to pursue brewing was the beer Ecimovich was crafting in the 1990’s.

Introduced to brewing when a friend threw in the towel on a home brewing kit, Ecimovich decided he would “like to give it a shot.” He always enjoyed cooking and figuring out how to make things so he quickly discovered that he preferred yeast and hops to his electrical engineering studies. On some level, he was fated to ferment since his grandfather had been a brewer for Meister Brau when it was a favored Windy City beer. Ecimovich found his way to the Siebel Institute’s brewing program (luckily located in his hometown of Chicago) “as an independent.” Ecimovich was one of only two students paying his way for an eleven-week course, the rest of his colleagues were sent by breweries from around the world. Ecimovich made an impression on his instructors so before he studies were over, he found himself brewing beer on weekends at Millstream Brewing in Iowa (a 3 ½ hour drive away). When offered the position Ecimovich recalls “I knew if I thought about it too long, I would talk myself out of it, so I just said yes.”

Ecimovich’s recollections of brewing with the traditional German brewers at Millstream sound (to this writer) like drill instructor scenes from the movie Full Metal Jacket. After a few years of training (or surviving the heavy handed hazing) in the traditional techniques of lagers, helles and bocks, Ecimovich found his way to a new upstart called Goose Island back home in Chicago. In 1994, Ecimovich, having never visited Columbus signed on as brewer from the Hoster Brewing Company in the Brewery District. During the hey day of the 1990’s the corner of High and Hoster was the place to be in Columbus in part due to the wide variety of highly regarded beers Ecimovich was brewing.

In the case of Hoster (closed in 2002) the glory days ended when, the Brewery District lost its allure as The Arena District and Easton caught and kept customers attention. In 2004, Daniel Myers partnered with Ecimovich (Vice President of Brewing) to buy the rights to the Hoster brand and recipes in order to revive Hoster’s signature Goldtop beer. Production resumed in 2005 with Ecimovich balancing overseeing offsite contract brewing of Goldtop (currently in north east Ohio) while working in the construction business.

Today Ecimovich finds it is “an exciting time for beer drinkers and brewers alike”. In the 1980’s and 1990’s, Ecimovich (like his other band of microbrewing brothers) had to brew beer that “would win the hearts and minds” of a new wave of beer drinkers. If someone “tried a craft beer they didn’t like, you lost them” as a customer and a craft beer drinker. “Subpar breweries either had to get their act together quickly or go out of business” and many did tap out during the craft beer bubble of 15 years ago. Craft beer has changed a lot since then. “Thank goodness” say Ecimovich, “now there are so many bars with fifty taps, more breweries than I can count, and new brewery seems to open every month or even every two weeks.” Ecimovich equates the “old school” brewers and the new, bearded kids on the block, with downhill skiers and snow boarders doing half pipes – he can appreciate what the new brewers are doing but he is happy to keep speeding down the mountain doing what he knows best.


Gold Top

The Three Eras of Hoster Brewing

1836 to 1919
The Hoster’s were the first family of brewing in Columbus. The Hoster Brewing Company was open longer than any other brewery past or present. During the heyday of the beer barons of the 1890’s, Hoster was one of the top ten breweries in the country producing up to 300,000 barrels per year; in comparison Columbus Brewing Company (today) does about 12,000.

1989 to 2002
The brewpub located at Hoster and High was the center of nightlife, food and beer in the Brewery District until other entertainment areas stole the limelight and allure of the area. The brewpub closed in 2001 and brewing stopped in 2002.

2004 to present
While production has waxed and waned, Hoster Goldtop (a signature beer of all three eras) had been brewed and kegged our of town for limited consumption under the watchful eye and experienced palate of Victor Ecimovich. The most likely spot to find a pour of Goldtop is Quaker Steak and Lube at Polaris.

What is Hoster Goldtop?
Goldtop is a flagship from all three eras of Hoster Brewing in Columbus. The beer is a Dortmunder / Export Lager. The gold / pale lager is named after a city and a brewery in Germany – Dortmunder.

Posted in beer, beverages, Columbus, culinary knowledge, FooderHero | Tagged: , , , | 3 Comments »

La Poblanita: A Winter’s Tale (or a Mobile Food Moral on Morale and Marketing)

Posted by cmh gourmand on March 3, 2015

Oh, there was great joy last fall when La Poblanita opened in a used car lot across from Weiland’s Market. Then it moved to the parking lot of the dry cleaners 100 feet away. Then it got a professional looking wrap. Then it changed its orientation to face another part of the parking lot. All seemed like good, positive changes. The food was great, service was good and a community was rooting for the new chica in town. Then winter came and hours became erratic. Not that hours were perfectly consistent before, but even factoring in weather, one never knew when the trailer might be open. A competitor just down Indianola Ave, La Morelina, left its spot as winter progressed, then La Poblanita disappeared for a while. I found it a few weeks later in the parking lot of a barber ship near Boston Bert’s Seafood Trailer, four or five streets north of the original spot. On the plus side, the parking lot was bigger and nicer and for the vendor, it looked like they had plug-in electric hook up which makes a big difference in the winter time. (This barber shop used to host a coffee trailer in the past). And in theory, the proximity to Boston Bert’s could be good for both by creating a de facto Mobile food court. But then hours were erratic again. In mid February I dropped by to find the sign below.

Poblanito

On March 1st, I went looking to Poblanita at the new site….and nothing. I found Poblanita back at the old spot (minus the sign)….and there was no sign of life. I hope Poblanita comes back, I like the food and Clintonville needs that type of culinary diversity. Granted, this winter was sucky for any mobile food vendor but Poblanita made some avoidable errors that could have improved the odds for more customers on the good days.

OK, now for mobile food 101. The first rule of mobile food club is: Be Consistent. The second rule of mobile food club is: Be Consistent. The third rule: communicate to your potential and regular customers in as many ways as you can as often as you can. If you follow these rules, you could have average food and still have better than average chances of being successful.

These are some things Poblanita could have done:

Write your hours on a laminated sign and post to the trailer.

When you can’t keep those hours, have another sign that indicates when you will be back during normal business hours.

Make sure you have a sign that says open that can be easily seen from the road (100 or more feet away).

When allowed (sometime you can’t use stand alone signs on some properties in some parts of town ) buy or make a sign (use two by fours if you need to, paint it orange if you need to), so that when people drive by they know you are open for business.

If you can’t maintain your hours, change them and communicate to your customers what is going on, they will be more likely to visit you if they know that you can’t maintain the hours they might prefer.

Don’t just rely on Twitter, or Facebook, or Instagram to communicate to customers. If you picked one of more of those tools – keep with each and use them every day. If you did not, pick one and learn to use it. And no matter how many of those that you use, assume that few if any of your customers are paying attention to your social media at any given moment. And if you have a sign with your business hours, that sign or another one should list the social media you are using. Not just that you use it but the exact handle or address that you are using.

There are hundreds of other things that small businesses need to do to make it, but the first business that ever opened, and each one since then, has used signs to let customers know that they are open for business…..and when they are closed for business.

Post Script (March 2015)

Poblanita did not move, it can be found in the parking lot of Beechwold Barbershop at 3825 Indianola Ave (Intersection of Northridge and Indianola.). Open Tuesday to Sunday 10:30 am to 9 pm. Cash only.

Posted in Clintonville, culinary knowledge, Food For Thought, Mobile Food | 4 Comments »

My Omnivore’s Deliemma: I’m No Michael Pollan

Posted by cmh gourmand on February 2, 2015

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One could summarize Michael Pollan’s writings into these seven words: Eat food, not too much, mostly plants. Following that philosophy, one could eat well, enjoy good health and avoid many of the maladies overeating and the Western diet create. There was a time (brief as it was) that I did live by that model and I miss it. Over the last several years I adapted an approach of: Eat Food, frequently, mostly carbohydrates. I can’t make any legitimate excuses for my current food lifestyle but I do feel the malaise that comes with it.

So when I was offered tickets to hear Michael Pollan speak, I was excited for an opportunity listen to one of my favorite food writers and infuse some inspiration to get back on track.

Pollan is a great public speaker, he mixes just enough facts with humor without being preachy, just pragmatic information that hopefully will make a difference. There was not much information in his presentation that would be news for anyone that has read his work, but he did offer a lot to think about. For those of you that did not get to attend and especially for those of you that have not read his books, I thought I would offer some of the information he shared that is good food for thought.

The first thing I wrote down in my notes (with an explanation point!) was the phrase “social delusion about gluten”. I mean no disrespect to those with true gluten issues, I know several people with celiac disease and other gluten based illnesses and those truly suck. Pollan meant no disrespect either but what he was referring to was this gluten epidemic that is out of proportion to true incidence of these diseases. There is a marketing technique that creates a fear and then gives the “buyer” a solution. An example that was used was Chex Cereal. It is now marketed as Gluten Free. Well here is a shocker, it never had gluten. And it is marketed as no High Fructose Corn Syrup which is nice and all, but the company replaced that with Fructose, which is worse for you. Gluten is bad for some people, but big food is using that fear of gluten to push products and deliver a message of no gluten to get the attention of everyone.

Another example. Wonder Bread went out of business but now is back as a 100% whole grain bread. However, Pollan wonders about the math skills of the manufacturers of the food, if it is 100% grain what about the 30 other ingredients in the product?

Milk is trending as a new “super food” with big soda getting to the milk business. For generations we have been oversold on milk as a health food. There is even a beverage called Muscle Milk (which in small text mentions….contains no milk). Yogurt falls into this category as well, when you look at a typical yogurt you will see if has more sugar that an 8 ounce Coke.

Deciding what to eat is becoming more and more confusing, that are over 10,000 items in a typical grocery store and each year more than 15,000 new food products come out. Most offer single size servings, or convenience (such as a straw made our of cereal to drink milk) and in the process of creating convenience more not food ingredients are added to make to foods….easy to consume.

What is referred to as the American Paradox continues to thwart us. While we live in a country obsessed with health and spend larger and larger amounts on “healthy” foods, exercise equipment, fitness clubs, and etc., as a society more of us are getting fat and those of us who were fat are getting fatter. The Western Diet is the one diet that consistently causes health issues and our approaches to address it have gone no where. One of the best / worse examples: for children born after 2000, over 1/3 will have Type 2 Diabetes, which could be avoided with modest changes in lifestyle and diet.

Pollan offered some food wisdom that was shared with him from readers.

“The whiter the bread, the sooner you will be dead”

“Eat foods that will eventually rot”

‘If you are not hungry enough to eat an apple, don’t eat”

The best question of the night and the least expected point to ponder came at the end, with a short discussion on the importance of health soil for healthy foods and the nutrients that good soil infuses into foods. Many of the trends of modern agriculture are taking the health out of the soil, not adding to it.

It was a fun evening and it was refreshing for me to think about eating better instead of just thinking about eating.

Posted in culinary knowledge, Food For Thought | 1 Comment »

Rubinos: A Bexley Classic, My Pizza Pilgrimage

Posted by cmh gourmand on February 1, 2015

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I had never been to Rubinos. Never, ever, although I know a lot about the place and its history. I once had a slice that someone brought to a Pizza Grand Prix. I never walked through the hallowed doors of one of the oldest, most famous pizza places in central Ohio. First: WTF. Second: I can sense the disappointment that you all feel knowing my dark secret now that I have come clean. Reviewing the archives of CMH Gourmand and cross checking with a short list of “classic” Columbus eateries, I’m trying to get my culinary history ducks in a row by visiting the few remaining outliers.

Any lifelong resident of Bexley has a militant love of Rubino’s bordering on obsession. The landmark spot feels out of place and out of step with the times in comparison to its neighbors. It is as older building with an interior that might have been refreshed in the 1970’s. Rubino’s is the type of nondescript joint one would expect to walk in to on the far west side, or near east side or just about anywhere other than downtown Bexley. The demeanor feels more like a diner than a pizzeria. Anyone that walks in knows what they want to order, so there is no need to hand out menus. The menu, mounted on the wall, is famously small – pizza, spaghetti, a pasta dish and salads. Beverages are served in a can and while pasta is served on a plate, if you order pizza, you are presented with a small paper plate. Based on my observations 99.9% of customers are regulars who are largely known by first name and who have clearly made Rubino’s a big part of their family traditions. Anecdotally, Rubino’s most famous customer, Bob Greene, made the spot internationally famous in his reminisces of growing up in Bexley. In research to ready myself for Rubinos I searched for other perspectives and reflections on the place so I could order the quintessential meal. I found this -> post which may be the most detailed pizza post I’ve ever encountered.

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I’ll now offer a few observations on my pizza experience. I would not place Rubino’s in the Columbus Pizza Category. First, and this may be hard for many of you to imagine, Rubinos to TOO thin to meet the criteria for Columbus style. The thickness is about the same as a Wheat Thin with about the same amount of crispness. The quantity of cheese would be considered to be on the light end of the spectrum (our server mentioned that most people order extra cheese). The sauce had a bitterness to it (unlike the characteristic sweetness of most Columbus Style pizzas) that was a little shocking on the first bite. If you weighed one of the 14 inches pies, I doubt it would weigh in over one pound. I ordered sausage on half of our pizza and I would say that this topping is the most memorable of any pizza topping I’ve ever encountered. The sausage is cut in rectangles and is even thinner than the crust – roughly the thickness of 2 sheets of paper. I’ve encountered countless pizzas, in over 50 cities and ten countries in my culinary life and nothing has been as unique as what I ate at Rubinos. This shop is one of the original shops in Central Ohio, opening in 1954. If you are not a Bexley native, do be advised that Rubino’s is not for everyone, including, Mrs. Gourmand who noted this is the first pizza she has had with me that she would never have again. Do come for the history and the tradition and a slice of the past. And to best experience the pizza like a typical Bexley native order your pizza “well done, with extra cheese, pepperoni and sausage” which appears to be what most people order.

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Another thing of note, especially for pizza history buffs, Rubinos uses special paper sleeves for their pizzas, which harkens back to the early days of these cheesy pies. The sleeves are “tented” to allow the heat to flow up from the pizza which is the perfect way to transport a classic pie home. And most importantly, take cash, Rubinos does not take Visa, Discover, Mastercard, American Express, Travelers Checks or barter just greenbacks and hard American currency.

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Posted in culinary knowledge, pizza | Tagged: , | 4 Comments »

 
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