Ranting about the Twin Cities Food & Wine Experience a while ago (well, a while ago for me, in my blog-time, it was only two posts ago) I referred to a wine tasting that was actually worth my time. Then…
Author: Mike Mitchelson
Chiapas chow down
Yeah, yeah, yeah. Posting’s been sporadic lately. Been a one-man-band at work with a couple writers leaving the company—y’know, my real job. They’re the smart ones. Not to worry, Harold remains in the office. Now to keep him away from…
Roasted red pepper and chipotle ribeye chili
Roasted red pepper and chipotle ribeye chili from the kitchen of Mike Underhill and Jack Venus Ingredients: 1 pound lean hamburger or ground sirloin 24-ounce ribeye steak (1) 15 ounce can of dark red kidney beans, drained (1) 15 ounce can…
Late report on last Friday’s feast…
Again Harold and I were ready to kill on a Friday. Again we were starving. The only difference in the day was, driving to work I seemed to be surrounded by bombshells, walking on the sidewalk, driving their cars—EVERYWHERE. Walked…
Tiburon delivers a blowout
This is the first post by guest commentator Nick Wilson, also known in medical circles as Dr. Love. Keep your sphincters clenched, people. Nick will soon be set loose in a hospital near you.—Lewis Scourge of the Salsa Shark If…
Palm’s Krystal Bar: for your fried chicken pleasure
Writing about my freezer jam sauce concoction reminded me of a pseudo-annual tradition on my annual pilgrimage up to Lake Huron. So, here ‘tis, because there is nothing quite like Palm’s Krystal Bar. And thinking about a warm beach in…
Minnesota lazy winter stir fry
There are several key ingredients to this recipe, which takes a full day to prepare. Well, the actual prep/cooking time is about a half-hour, but, as we know, the stage must be properly set to fully appreciate the meal. Step…
Good little consumers…
George Dubya woulda been proud of us this weekend. Yep, we heeded his 9/11 rallying cry (“Go out and shop!) with Midwestern abandon this weekend. Meaning, the lady friend and I (and her visiting parents) went out to eat Friday…
Freezer jam port sauce
See all those jars? That’s all strawberry freezer jam, friends. It just might take me years to consume all that. Not that it’s bad—it’s quite delicious, actually. But I don’t eat jam with any regularity, and this stuff, being freezer…
And we’re back…again
Oh, that lovely combination of electrical-leading-to-computer meltdown and magazine deadlines. That’s what I get for living in a 108 year-old building. I can’t even blame the landlord. I own my own flat. (I’m not bragging that I own a place.…