Q: How do you know when you frequent food trucks too much?
A: When one of them Tweets at you and asks where you've been recently!
Hilariously, this just happened to me. Equally hilariously, it completely worked. I wondered to myself, "Wow, when was the last time I managed to get some food from there?" and now I've been checking my schedule to see when I can hit them up next.
Oh you clever folks over at Wicked 'Wich. You'll get my money, I just need to find you!
Thursday, November 10, 2011
Tuesday, November 8, 2011
More Charity Interactions!
Just when things wrap up for the Making Strides charity event for the American Cancer Society, it looks like I'm back on the charity front! No bake sales this time around, but I'll be helping to support the American Cancer Society yet again. This time it's for their Relay for Life event in Elk Grove California.
I'll be working with the Re/Max Gold Elk Grove branch this time around, and we'll be doing things a bit differently. This time, insurance is actually going to be involved! And you can be too, if you'd like.
Here's how it works: I'll be donating $5 to the American Cancer Society per quote for car or home insurance during the months of November and December. Just make sure to mention the Relay for Life in Elk Grove. I'll do my best to earn your business of course, but the quotes are no-obligation. If you don't like what we can do, the money is still donated regardless.
It's an awesome cause, so if you've been at all curious about working with me in the past, now would be a great time. Post a comment, Tweet at me @sactofoodandins or E-Mail me at Sactofoodandins@gmail.com, and we'll see what we can do.
I'll be working with the Re/Max Gold Elk Grove branch this time around, and we'll be doing things a bit differently. This time, insurance is actually going to be involved! And you can be too, if you'd like.
Here's how it works: I'll be donating $5 to the American Cancer Society per quote for car or home insurance during the months of November and December. Just make sure to mention the Relay for Life in Elk Grove. I'll do my best to earn your business of course, but the quotes are no-obligation. If you don't like what we can do, the money is still donated regardless.
It's an awesome cause, so if you've been at all curious about working with me in the past, now would be a great time. Post a comment, Tweet at me @sactofoodandins or E-Mail me at Sactofoodandins@gmail.com, and we'll see what we can do.
Thursday, November 3, 2011
Inconclusive Results
Battle Apple has come and gone. The results? Tough to say. First, let me introduce you to the competitors...
Both are made from scratch and were fresh from the oven just the other night. Very different preparations, though! One was a more traditional pie with a flaky crust, and the other was a skillet-pie with a biscuit crust. Between my fiancee and I, we couldn't decide upon a clear winner. So we decided to go the only fair route we could imagine: blind taste test.
Both options were brought into the insurance mines for a best-of-seven taste test. Sounds simple, right? Well, that's where things got complex. I asked folks in the office to taste the pies and I got many volunteers, but we went with the first seven available folks, and I got what I thought was a close (but conclusive) results. Four votes to three votes in favor of pie "A", the picture on the bottom. BUT, hours later, two of the folks I had asked to participate but were unable to at the time came back and voted for pie "B". So the best-of-seven quickly turned into a best-of-nine.
However, at that point, the taste test wasn't so blind! After the initial seven votes, people wanted to know who made what. So word got out! Either way you slice it, a tainted victory for either pie "A" or pie "B". Scandal!
So, what would you do in my shoes, not know which pie is mine? Declare pie "B" the winner, as defined by the original best-of-seven votes? Or throw in the two additional, possibly-not-so-blind votes and give the victory to pie "A"?
Both options were brought into the insurance mines for a best-of-seven taste test. Sounds simple, right? Well, that's where things got complex. I asked folks in the office to taste the pies and I got many volunteers, but we went with the first seven available folks, and I got what I thought was a close (but conclusive) results. Four votes to three votes in favor of pie "A", the picture on the bottom. BUT, hours later, two of the folks I had asked to participate but were unable to at the time came back and voted for pie "B". So the best-of-seven quickly turned into a best-of-nine.
However, at that point, the taste test wasn't so blind! After the initial seven votes, people wanted to know who made what. So word got out! Either way you slice it, a tainted victory for either pie "A" or pie "B". Scandal!
So, what would you do in my shoes, not know which pie is mine? Declare pie "B" the winner, as defined by the original best-of-seven votes? Or throw in the two additional, possibly-not-so-blind votes and give the victory to pie "A"?
Tuesday, November 1, 2011
Battle Apple
Those that know me pretty well know that I'm quite competitive. Those that read this blog also know that I love food. Did you know that I also love food competition?
Not only am I a fan of shows like Iron Chef, Chopped and Sweet Genius, but I apparently like to imitate these shows during my free time. Example? This weekend, prior to a trip to Apple Hill, I proposed an idea to my fiancee: let's each plan to make an apple pie and see who makes the superior pastry. I even put the idea out there of doing a full Chopped-style deal of an appetizer, main course and dessert involving apples, but I was sadly shot down.
I'm already at a disadvantage in that my fiancee has recently turned out to be quite the baker, but I figure it should be fun regardless. I already struck first, albeit informally, with some baked apples, but it looks like my competitor will be making the first official pie tonight.
I think I already have my recipe ready to go (and a trick up my sleeve!), but if anyone has a secret weapon I should know about, please let me know. I'll take any advantage I can get. In the meantime, keep your fingers crossed both for the taste of my pie, and also for the health of my left hand. Knives and my hand don't always get along so well!
Not only am I a fan of shows like Iron Chef, Chopped and Sweet Genius, but I apparently like to imitate these shows during my free time. Example? This weekend, prior to a trip to Apple Hill, I proposed an idea to my fiancee: let's each plan to make an apple pie and see who makes the superior pastry. I even put the idea out there of doing a full Chopped-style deal of an appetizer, main course and dessert involving apples, but I was sadly shot down.
I'm already at a disadvantage in that my fiancee has recently turned out to be quite the baker, but I figure it should be fun regardless. I already struck first, albeit informally, with some baked apples, but it looks like my competitor will be making the first official pie tonight.
I think I already have my recipe ready to go (and a trick up my sleeve!), but if anyone has a secret weapon I should know about, please let me know. I'll take any advantage I can get. In the meantime, keep your fingers crossed both for the taste of my pie, and also for the health of my left hand. Knives and my hand don't always get along so well!
Thursday, October 27, 2011
Conquering my tastebuds: Chicken Tikka Masala
Every now and then, I make something so tasty for dinner that I can't wait to eat the leftovers. Earlier this week, I managed this rare feat. This time it was Chicken Tikka Masala.
Ever since SactoMoFo when I experienced a burrito of the same variety, I'd been keeping an eye out for a recipe, or a place that serves it. Something! I had to have it again. Lo and behold, while prepping for a shopping outing this past Sunday, I stumbled upon a tasty version from the neverending contributors to my gluttony over at the Food Network kitchens.
It is one of the more time-intensive things I've made in some time, but holy cow, it was worth it. The sheer amount of ginger, garlic and spices going into this should have tipped me off, but it ended up being a punch-to-the-face full of flavor. I was unable to find any Naan to have with it, but regardless, it was a taste revelation. And it looked restaurant quality, too! Plus, any opportunities to use my kitchen gadgets like my stick blender are always welcome.
I've been so excited about this particular dish that I've been talking the ears off of my co-workers at the insurance mines where I work. And today, I finally broke down and brought in the last of it for lunch. I was trying to hold off and save it for Friday when I wouldn't be able to leave the office for lunch, but it didn't make it.
And now here I am blogging about it! Are you convinced as to how much I like this dish yet? If you're adventurous enough, I highly recommend giving it a try. I doubt you'll be disappointed.
Ever since SactoMoFo when I experienced a burrito of the same variety, I'd been keeping an eye out for a recipe, or a place that serves it. Something! I had to have it again. Lo and behold, while prepping for a shopping outing this past Sunday, I stumbled upon a tasty version from the neverending contributors to my gluttony over at the Food Network kitchens.
It is one of the more time-intensive things I've made in some time, but holy cow, it was worth it. The sheer amount of ginger, garlic and spices going into this should have tipped me off, but it ended up being a punch-to-the-face full of flavor. I was unable to find any Naan to have with it, but regardless, it was a taste revelation. And it looked restaurant quality, too! Plus, any opportunities to use my kitchen gadgets like my stick blender are always welcome.
I've been so excited about this particular dish that I've been talking the ears off of my co-workers at the insurance mines where I work. And today, I finally broke down and brought in the last of it for lunch. I was trying to hold off and save it for Friday when I wouldn't be able to leave the office for lunch, but it didn't make it.
And now here I am blogging about it! Are you convinced as to how much I like this dish yet? If you're adventurous enough, I highly recommend giving it a try. I doubt you'll be disappointed.
Tuesday, October 25, 2011
Hand injuries part 2
Do you recall when I mentioned that I can't seem to keep my left arm safe while cooking? Well, lightning has struck for the... fourth time? Fifth time? I think I've lost track.
While dicing some onions, celery and carrots for mirepoix (which DID still end up contributing to deliciousness), my hand slipped and my good knife decided that it was time to cause self-injury again. So, through a part of my thumb it went! Luckily, it stopped at the nail, but yeesh, it was a gusher.
I appear to be just fine, and thankfully, I did not bleed on my food. However! If I continue at this rate, I'll be cooking fine foods with only one hand. I'm not sure how much more of this I can take!
While dicing some onions, celery and carrots for mirepoix (which DID still end up contributing to deliciousness), my hand slipped and my good knife decided that it was time to cause self-injury again. So, through a part of my thumb it went! Luckily, it stopped at the nail, but yeesh, it was a gusher.
I appear to be just fine, and thankfully, I did not bleed on my food. However! If I continue at this rate, I'll be cooking fine foods with only one hand. I'm not sure how much more of this I can take!
Under a rock?
Rest assured, I have not been hiding under one.
It's been a strange month or so. I spent a good portion of last month interviewing for a positon out of state. So, why be so quiet about it? Basically, I didn't feel it was right to keep positioning myself as your local source of insurance and food information if I wasn't sure I'd still actually be local! Not very fair to you, especially on the insurance side of things.
As it turns out, I remain a local, and will be staying as such for the foreseeable future. Apologies to anyone who thought I was under a rock, or had fallen off of the edge of the world!
It's been a strange month or so. I spent a good portion of last month interviewing for a positon out of state. So, why be so quiet about it? Basically, I didn't feel it was right to keep positioning myself as your local source of insurance and food information if I wasn't sure I'd still actually be local! Not very fair to you, especially on the insurance side of things.
As it turns out, I remain a local, and will be staying as such for the foreseeable future. Apologies to anyone who thought I was under a rock, or had fallen off of the edge of the world!
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