Foodenator

During the summer months, or hot months, the temperature rises, men and women alike are forced to drink beers that are refreshing. Foodenator selected myself to review such a refreshing beer on my latest trip to the Kalahari Desert, Africa. I knew I would have several hours to put back some beers during one of several horseback rides through hot sands. The Leinenkugel’s Summer Shandy [Pictured Right] was selected by Foodenator readers for the summer drinking review.

What did it drink like? Summer Shandy drank like a cold crisp refreshing lemonade mixed with beer. It is not overly sweet as you might expect, in fact it was surprisingly less-sweet and tasty. You can tell you are drinking a beer just by pouring it into your mouth. Make no mistake, this is not your fairy friend’s hard lemonade. Summer Shandy is beer. Unlike fruity malternative beverages, Summer Shandy will not give you heart burn nor will feel as though a mild to potent acid is passing through your internals. An average human could put back a dozen Summer Shandy’s and feel terrific.

What is a the buzz like? Smooth, clarity, refreshing. Summer Shandy breathes new life into the dead and resuscitates the mind.

Did you receive a hangover? No.

Whats not to like? If you are a man, you may feel as though you are drinking a girly drink. Make no mistake, it is a fruity tasting beverage. That said, you are at least drinking a beer, not a malt beverage or a glass of white wine.

How was the finish? Crisp, clear. Rejuvenation.

What type of event would Summer Shandy be a good fit for? Any event outside on a day with temperatures above 80 degrees sunny to partly cloudy with a less than 60% chance of rain.

How did the can feel in your hand? Good. The standard aluminum can is put to work here. The can itself has a tasteful design.

Does it come in bottle format? Yes. Summer Shandy’s come in bottles. The bottles utilize a brown glass. At time of print, whether the glass was hand blown or not could not be determined.

If you were stranded on an island for an extended period of time, would you pack a few in your cooler? Yes. Summer Shandy’s would be fitting for island stranding.

Would you recommend this to a woman? Absolutely, the female mouth would delight in the tastiness. Even non-fans of beers would luxuriate in Summer Shandy’s ability to refresh the human body.

Final Score:

*********1/2

9 1/2 stars out of 10

Continue to our Summer Shandy image gallery Read the rest of this entry »

Popularity: 18%

People all over the world have been enjoying pizza for years. Although now it is considered a decidedly American food, it has origins in Europe and many national variations. Every war since the 19th century  has had an annual unofficial Pizza for Peace Day (or Pizza pour la Jour de Paix), where fighters lay down their arms and join each other for a hot slice. Genghis Khan probably would have succeeded in wiping out more than just Persia if it wasn’t for his becoming fat and lazy after discovering pizza in his attempted Mediterranean conquests. Anthropologists and archeologists are currently working to prove a theory that Pompeii only exploded because a group of Neapolitans operating out of Salerno tried to tap into the volcano to create massive pizza ovens.

Pizza consumption has seen explosive increases worldwide since the 1970s. Until recently, that is. In 2004, the World Health Organization (WHO) saw a dramatic downturn in overall pizza sales growth, and since 2007 sales have actually been decreasing. What is behind this dramatic change? Some blame the liberal media’s obesity epidemic claims, others blame the influx of new franchises in abandoned Pizza Hut buildings, such as Chutney Hut. Foodenator’s own studies found quite another cause, however. In scientific polling, we found that people had simply grown bored with the “standard” pizza toppings. Working with grassroots and paramilitary groups, Foodenator activists began trying to stymie the pizza sales downturn by marketing new toppings: Buffalo Chicken, Pesto, and Margherita style pizzas. But this only slowed the bleeding. Fortunately, Pineappleope Research and Development teams got an early look at the data and were able to begin research on the next “Killer Topping” in the pizza world: fire. Later this summer, fire based toppings will begin to be offered alongside pepperoni and nutmeg at Bertucci’s and Dominos, and we expect fire-based toppings to be picked up independent pizza parlors across the world. PAO R&D shares went up an amazing 111 points this quarter, with further trading expecting it to cause a stock split and make investors jump up and down.

Read the rest of this entry »

Popularity: 13%

This past weekend, two of the taste testers from Foodenator visited Ledo’s Pizza. This is a smaller chain, contained within the mid-atlantic region of the U.S. which offers square pizza slices.

Pictured below is the Large pizza, which is split between two different trays. We LOVE that you can order a half cheese/half pepperoni and not have to worry about your toppings mixing! They also use a unique pepperoni which is a thicker slice and each cut of pizza is sure to get pepperoni right in the middle of the slice.

The pizza is definitely loaded with grease and after eating the first 2 or 3 slices we did dab a little bit of it off, but the grease does add to the overall flavor. The first bite of the pizza is a combination of both salty flavor derived from the cheese and a fairly sweet tomato sauce. The crust is thinner with flaky and crunchy texture. The flakiness of the crust is best described as a buttery flake that will melt in your mouth along with the pizza. A large pizza is sufficient to feed a family of four, we had plenty left over for an afternoon snack.

The staff at our Ledo’s was fast and efficient…shout out to our brand new waiter!

We give Ledo’s 4 out of 5 stars!! ****

Popularity: 17%

On a recent trip to Chicago, an editor for Foodenator decided to check out the famous Chicago Deep Dish Pizza.

The restaurant chosen was Giordano’s. The restaurant has been a Chicago staple since 1974 and has since become a local chain. Patron’s have the option to dine in, carry out, delivery or ship a pizza to their homes in a different state. www.giordanos.com

We decided to check out their Tropical Delight Deep Dish Pizza, dressed with cheese, pineapple and Canadian bacon. First of all, the pizza must have weighed at least 10 pounds and we only ordered a small. The first bite was a wonderful mix of flavors but the cheese was so plentiful and stringy that we almost choked on it. The sauce was excellent, a perfect blend of tangy and sweet. There was a good amount of toppings other than cheese. However the crust left us unsatisfied. Not only was it very dry but it really didn’t contain a lot of flavor.

At over $17.00 a pizza, we give Giordano’s 2.5 out of 5 stars.

We are certain there are better deep dish pizza’s in Chicago.

Popularity: 25%

I N G R E D I E N T S
Crisco recommended for preparing the pan
1 cup cold water
3 tablespoons (3 envelopes) unflavored gelatin
2 cups granulated sugar
3/4 cup light corn syrup
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
Confectioners sugar (for coating the marshmallows)

DIRECTIONS
1. Prepare a 9 x 13 x 2 inch pan as follows. Invert the pan. Cut a piece of aluminum foil long enough to cover the bottom and sides of the pan. Place the foil over the inverted pan and fold down the sides and corners just to shape. Remove the foil and turn the pan right side up.  With a pastry brush or crumpled wax paper coat the foil thoroughly but lightly with vegetable shortening.
2. Place 1/2 cup cold water in the large bowl of an electric mixer, Sprinkle the gelatin over the surface of the water and set aside.
3. Place the sugar, corn syrup, salt and the other 1/2 cup water in a heavy 1-1/2 quart or 2 quart saucepan over moderately low heat. Stir until the sugar is dissolved and the mixture comes to a boil. Cover for 3 minutes to allow any sugar crystals on the sides of the saucepan to dissolve. Uncover, raise the heat to high, insert a candy thermometer, and let the syrup boil without stirring until the temperature reaches 240 degrees. Do not overcook. Remove from the heat.
4. Beating constantly at medium speed, pour the syrup slowly into the gelatin mixture. After all the syrup has been added, increase the speed to high and beat for 15 minutes until the mixture is lukewarm, snowy white, and the consistency of whipped marshmallow, adding the vanilla a few minutes before the end of the beating.
5. Pour the slightly warm and thick marshmallow mixture into the prepared pan and, with your forefinger, scrape all the mixture off the beaters. Smooth the top of the marshmallow.
6. Let stand uncovered at room temperature for 8 to 12 hours or longer if it is more convenient.
7. Then sift or strain confectioners sugar generously onto a large cutting board to cover a surface larger then your pan. Invert the marshmallow over the sugared surface. Remove the pan and peel off the foil. Strain confectioners sugar generously over the top of the marshmallow.
8. To cut into even 1 inch strips use a ruler and toothpicks to mark it every 1 inch.
9. Prepare a long, heavy, sharp knife by brushing the blade lightly with vegetable shortening. Cutting down firmly with the full length of the blade, cut the marshmallow into 1 inch strips. (After cutting the first slice, just keep the blade sugared to keep it from sticking.)
10. Dip the cut sides of each strip into confectioners sugar to coat them thoroughly — you should have enough excess sugar on the board to do this.
11. Now cut each strip into 1 inch squares. (You may place three strips together and cut through them all at once.) Roll the marshmallows in the sugar to coat the remaining sides. Shake off excess sugar.
12. Store in a plastic box or any airtight container — or plastic bag.
Yield: makes 1 pound, 10 ounces of marshmallows

FINALLY: BITE OFF THEIR EARS AND ENJOY!!!

Popularity: 12%

Decisions, Decisions…every year at this time when entering the kitchen, we must decide between eating a real egg or a cadbury egg. Choosing the real egg might seem like an easy choice for a health nut, but let’s examine the facts.

First, the Cadbury egg requires no preparation. All that needs to be done to eat the egg is peel off the foil. Second, once you can get past the outer chocolate shell the inside of the egg is actually the same color and you don’t have to worry about un-edible shells or those gross white particles that sometimes float in raw eggs. With the chocolate shell the carbohydrates in chocolate raise serotonin levels in the brain, resulting in a sense of well-being.  Finally, you won’t be at risk for salmonella with the Cadbury egg and your sweet cravings will be cured for a good 24 hours.

If you choose the chicken egg, beware! Consuming raw eggs is unhealthy for individuals and will raise cholesterol, especially in men. Also, if you choose to cook the egg, it will be at least an 8 minute process. You will have to start with breaking the egg into a separate container, then cooking it to your liking in a pan. Then you will have to wash all the dishes that you made eating the egg.

Foodenator Staff suggests choosing the Cadbury Egg 9 times out of 10 over the Chicken Egg

Popularity: 27%

Foodenator discovered this interesting and tasty article while searching the internet for images with chicks eating beet salads….

Real men eat salads. I know this because I am a dude. Right now, in my fridge, I have five bottles of hot sauce, a jar of Cheez Whiz and half a pack of hot dogs. But recently I went to lunch with a couple of buds, and I ordered a salad. I ordered it hard.

It was a basic frissée salad with bacon, shallots and a poached egg, tossed in a light vinaigrette. Frissée is a curly, toothsome leaf, bitter enough to balance bacon and egg but still possessed of a pleasant spring.

My friends laughed at me. They pointed. One ordered a burger, the other fried calamari. I was chastised for not eating “man food.”

For those of you who aren’t familiar with this gender normative term, “man food” is food that you’d imagine a lumberjack or a cowboy or a Viking would eat. Towers of butter-soaked pancakes. Pots of napalm-hot chili. Meat on a bone.

Thoroughly unsubtle, “man food” is rustic fare meant to satisfy a hearty appetite. Quantity is prized over quality. Calories are “fun points.” The more “fun points,” the tastier the belly filler.
But sometimes a dude needs a change. Specifically, a salad. A fresh, crisp, crunchy salad. Salads offer breathers between manly meals. Spinach, cucumber, tomato, red onions, mushrooms, chickpeas, oil and vinegar — that is my usual jam.

KEEP READING about MAN SALADS, YO! >>> Read the rest of this entry »

Popularity: 11%

With the inception of 2010, many people have jumped on the eat healthy and exercise bandwagon of New Years resolutions. Eating healthy doesn’t have to be a negative experience and often there are ways a person can integrate healthy food into their normal diets. For instance, the Morningstar Farms brand makes Veggie Bacon strips which are actually created using soy beans. This is a great substitute for bacon bits on your salad. Simply follow the directions to cook the veggie bacon in the microwave and then crumble the strips onto a salad and enjoy!

Using soy products has many health benefits and no longer means that you have to sacrifice the taste of the food just to have a healthier lifestyle. Experts believe soy products can help to ward off certain types of cancer such as breast and prostate when consumed starting at an early age. It has also been proven to reduce the risk of coronary heart disease and lower cholesterol. Soy based products contains vitamins, minerals, fiber and protein and it comes in a variety of foods that kids like, such as chocolate soy milk, frozen pizza, taco “meat” and “chicken” nuggets.

Popularity: 17%

Leftover spaghetti sauce and meatballs from the weekend but not in the mood for more pasta?  Try this tasty recipe for a meatball bagel sandwich.

Ingredients:

Leftover Sauce and Meatballs
Garlic Powder
Choice of cheese
Choice of bagel

Preheat the oven to 400 degrees.  First, toast the bagel and spread with butter.  Next, sprinkle a little garlic powder over the surface of the bagel.  Take the sauce and meatballs and heat in the microwave for about 1 minute.  Cut the meatballs into thin slices and layer on 1 half of the bagel.  Next top with the sauce on the same half of the bagel.  For the other side of the bagel, layer with your favorite kind of cheese.  I have used string cheese, an Italian blend or just Parmesan.   Place the bagel halves face up on the cookie sheet and toast in the oven for about 10 minutes, until the cheese and sauce is bubbly.

This dish goes great with soup or a salad!

Popularity: 27%

There exists food out there which takes no preparation at all. Those foods are excluded from this list. These are the easiest foods to make. Chosen by a panel of food enthusiasts.

1. Grilled Cheese Sandwich: In its simplest form this is just a slice of cheese sandwiched between two slices of bread. Then toasted.

2. Spaghetti with Sauce: Throw spaghetti (or any pasta really) into a boiling pot of water. Wait several minutes. Strain spaghetti. Top with Sauce.

3. Hot Dog: Heat a hot dog in the microwave. Place heated dog in roll. Top with condiments of your choice.

Popularity: 9%