Rosemary Caramel Corn with Smoked Salt

Whether you are browsing Netflix, at a theater, or tuning in for your favorite show, chances are you need a salty snack. Movies are almost synonymous with popcorn; the crispy bits bring a sense of community to the snack bowl. Both Brandon and I love it, although I think he enjoys the crunchy treat a bit more (as he pulls the bowl further from my reach). Knowing this, anytime we see a movie, I make sure he is never without- yes this means force-feeding him.

Being the sugar junkie that I am, what's better than popcorn for a movie? Caramel Popcorn, of course! Caramel corn was a treat that I got on occasion as a child. Not too often, but enough to tantalize the brain with food memories of days gone by. One thing that I always hated about caramel corn is the tedious baking process. Yes this makes it crispier, but who can bear the extra wait with that smell in the air? One way to combat this problem is to cook the caramel for a bit longer, you don't have to bake at all, but your caramel corn will have a sticky character to it.

2 Tablespoons vegetable oil
1/4 cup popping corn kernels
1/2 cup brown sugar
2 Tablespoons corn syrup
1/4 cup butter
1/2 teaspoon baking soda
1 teaspoon rosemary- minced
3/4 teaspoon hickory smoked salt- course

1. Place the oil and corn kernels in a large saucepan
2. Put a tight fitting lid on the pan
3. Heat the kernels over medium high heat, shaking occasionally
4. After a few moments the kernels will begin to pop, continue to shake
5. As the popping slows down remove the pan from the heat
6. Leave the lid on the pan until popping stops
7. Coat a medium bowl with nonstick spray
8. Place all of the popped corn into the sprayed bowl (no kernels!)
9. In a small sauce-pot combine together the brown sugar, corn syrup, and butter
10. Cook the sugar mixture until it begins to produce large foamy bubbles (about 6-8 minutes)
11. Add in the baking soda, and rosemary, stir to fully mix
12. CAREFULLY, pour the hot sugar over the popped corn
13. Using a heatproof spatula toss the corn so it's completely coated in caramel
14. Sprinkle in the smoked salt

Yield: 1-2 servings

So whether you are force-feeding someone at the movies or just having a cozy movie night, don't just settle for your ordinary popcorn. Dress up those bits of corn with this savory-sweet coating and be prepared to pull the bowl away from greedy hands!

Keep Eating,
JTFussy

Melt

Address: 840 N High St, Columbus, Ohio 43215
Phone:(614) 453-1150

I've tried to keep an open mind about Melt, I truly have. With long lines since it has opened, and mixed reviews from those around me, I knew I would have to try it out- even with my initial apprehension. Brandon and I were driving by this week, and we noticed the place was pretty barren inside, so we decided it couldn't hurt to give it one chance (little did we know how wrong we were).

The interior is very Applebee's, and I don't mean that in a good way, based on the surrounding neighborhood. Not trying to be an elitist about it, but Melt seems very out of place against the backdrop of the Short North. I had heard rumors of hour long waits for tables, and another hour wait to get your food. Based on our timing, we managed to not have a wait to be seated. Although, we did have an odd time in the spacious lobby trying to find the unmarked hostess.



When we were seated, we had menus printed on the back of records (yes, it is admittedly a fun idea). We also were given a very over-sized drinks and specials menu that had enough reading material for a few hours. Our server was nice and efficient, even if a bit timid in his approach. Drinks were delivered quick enough, and that's where the positive parts of our evening has to yield to honesty.

Brandon ordered the equivalent of fish and chips, and I ordered the Godfather sandwich. A slice of lasagna between two thick pieces of Texas toast. Sounds good enough (right?), however the two sandwiches took 45 minutes to come out, when they arrived at the table, they were cold. Brandon reported that his sandwich had a cohesive idea, but in application was messy and completely overpowered by the coleslaw. My sandwich was, without exaggeration, completely inedible! Think cold, thick, gummy, overcooked pasta mush with a flavorless sauce between two disgustingly greasy slices of garlic bread. Brandon reasoned that it was probably overcooked to begin with, then microwaved too long in preparation for sending it out. I did something that I hoped would never have to be done, I sent the sandwich back.

Our server was understanding and offered to correct the issue by letting me choose a new sandwich. Thinking it to be a safer choice, I obliged and chose the buffalo chicken sandwich. Brandon finished half of his sandwich, before I had ever got my replacement sandwich. Thankfully, this time it only took 15 minutes to obtain a cold sandwich with little to no cheese (despite this being their main selling point). The fries for all three meals were cold and tasted as if they were cooked in cold, old oil.

Sending back the sandwich was not a decision I regret, however having done so, the quality of service was more catered to the rest of my individual meal. The buffalo chicken was delivered by a new server and he proceeded to explained to me that the Godfather was "just not for everyone" (Who the hell was it for then?) A person, we guessed a manager, checked in our table frequently -despite us having food in our mouths most of the times for her quick getaway. And while all the attention was being poured onto me, Brandon was completely ignored by the staff. As much as I tried to remain jovial to keep the evening fun for us, when you're company is being neglected, it's hard to feel sincerity.

The entire time we were at melt, we felt completely unwelcome. The environment was too spacious to be inviting. The food was hard to eat, too much, not at all note worthy, and in some instances repulsive. After eating, Brandon and I both felt sick to our stomachs, and were unsure if we should keep our leftovers. Melt, quite possibly, was one of the worst meals I have had in my Columbus experiences. Please, do yourself a favor and learn from my misfortune- DO NOT GO TO MELT!

Keep Eating,
JTFussy

Roasted Vegetable Hash

Whether it's for breakfast or for dinner, a fried egg can be something of beauty--a tender white outer membrane holding a golden silk. Not for everyone, but a supple delight for some.

The question is, what do you serve with the egg if you want something a little heavier? More often than not, the answer will be potatoes of some sort. If you have the time, a hash can be a great choice. It's heavy in starch and perfect for sopping up a runny yolk.


2 cups diced red potatoes
1 1/2 cup diced carrots
1 1/2 cup cauliflower florets
2 T olive oil
1 tsp chili powder
1/2 teaspoon salt
1/4 cup onion diced
1/4 cup red pepper diced
1/2 cup diced cooked chicken
1 clove garlic
1/4 teaspoon ground black pepper

1. Preheat oven to 350
2. In a medium bowl, combine together the potatoes, carrots, cauliflower, olive oil, chili powder, and salt
3. Toss together, mixing completely
4. Spread out on a sheet tray and roast for 45 minutes, tossing occasionally
5. Meanwhile, heat a saute pan with just enough oil to coat the bottom of the pan
6. Saute the onion over a high heat
7. When the become translucent add in the red pepper and cook until tender
8. Add in the chicken, garlic, and the black pepper
9. Remove from heat.
10. When the roasted vegetables are tender, remove from oven and toss with the sauteed ingredients

Yields: 4-6 servings

Tender vegetables will fill you up and keep you going on these long cold days. Though perfect with an egg, why not give this hash a shout out with roasted chicken or pork? When it warms up for spring, try it as a side for a barbecue. Goes best with a hearty Cabernet.

Keep Eating,
JTFussy

Barley's Brewing Company

Address: 467 N High St, Columbus, OH 43215
Phone:(614) 228-2537

I had heard mixed results about Barley's throughout my time here in Columbus. Some people love the food and hate the beer, while others love the beer but hate the food. I'm afraid that I will fall more into the first category. 

For our next outing, Brandon and I brought along our friend Dessie for the occasion, and when we found parking and fought our way through the convention goers, we finally made it to the brewery. Out of the cold, we now had to navigate our way to the host's stand which is halfway back through the restaurant. We put our name down for the expected wait and then pushed into the bar. The drinks were fine: a cold martini, decent cosmo, and a rich pint of beer.

Our appetizers consisted of a large salad, sauerkraut balls, and a scotch egg (of course!). The salad was usual, lots of dried fruit large slices of onion, with balsamic vinaigrette. Our sauerkraut balls were just barely warm, but spicy and delicious even without the peppercorn dipping sauce. When we got to the scotch eggs, I was a bit dumbfounded by the softball sized ball yielding to perfectly cooked eggs. The eggs were served with a grainy mustard sauce that rounded out the slightly dry sausage portion. The first course was surprisingly tasty, though I would suggest swapping out the peppercorn and mustard sauces for their respective dishes.

Despite the generous portions in the first course, we moved onto the next stage of our meal. Brandon had the Polski Feast. A variety of sausages, sauerkraut balls, pierogi, and a heaping mound of sauerkraut. The sausages were tasty enough, and the sauerkraut was all just fine. But the pierogi (the major portion of Dessie's dish) were filled with a smooth potato mixture, but the dough was just barely under-cooked. For myself, I had the white truffle macaroni and cheese. A simple dish that would have been easy to mess up. Thankfully the the dish came out hot, creamy, and the white truffle (even though only from oil) came through with enough force that it was noticeable but not overpowering.


With so much pork and carbs, we needed something to round out the meal. We ordered a couple of dessert martinis, which were all ok. I would strongly recommend the chocolate espresso martini over the peppermint patty. The table also split the brownie bash. The typical warm brownie topped with loads of whipped cream and ice cream. Hard to mess up, but, with the components offered, generic at best.

Barley's is tasty and surely will fill you up if you like pork (they have other offerings as well). I would advise you to spend more time in the starters section and hop onto the mac and cheese if you're really hungry. Skip out on the pierogi, but give the beer menu a strong look. Overall I was pleasantly surprised by what Barley's had to offer.

Keep Eating,
JTFussy

Triple Chocolate Cranberry Cookies

With wintry days like this there is often very little to do, other than bake, obviously. Most everyone loves chocolate chip cookies. What's not to entice? Warm chewy crusts encasing chunks of gooey chocolate. Chocolate was once reserved for the divine, and for good reason! It's bitter, addictive, and has been cherished by mankind for centuries.

An even more decadent choice, chocolate chocolate chip cookies are often so devilishly tasty that one should eat them under a napkin to hide the shame. However, it is always important to push the boundaries of acceptability. What is worse than that, you ask? Well triple chocolate chip cookies could just take the cake.

I would hate for you to be overcome with such blasphemous tendencies, so why not tame down the indulgence with some dried cranberries? Little chewy, ruby gems, relieving guilt and adding just a pop of tart fruit flavor.

2 1/4 cups flour
1/3 cup cocoa powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup butter- softened
3/4 cup sugar
3/4 cup dark brown sugar
1 Tablespoon pomegranate molasses
2 teaspoons vanilla extract
2 eggs
1 cup dark chocolate chips
1 cup white chocolate chips
1 cup dried cranberries

1. Preheat oven to 350
2. Spray 3 Sheet trays with nonstick spray
3. Stir together the flour, cocoa, baking soda, and salt
4. Cream together the butter, sugar, brown sugar, molasses, and vanilla extract until light and fluffy
5. Add in the eggs and beat until the dough comes together
6. Stir in the chocolate chips, and the dried cranberries
7. Add in the flour mixture and stir just to combine
8. Portion out the dough into 2 Tablespoon portions
9. Align onto the sheet trays leaving 2 inches in between each ball
10. Bake for 15 minutes
11. Allow to cool on the tray for 3 minutes 
12. Transfer to a cooling rack for an additional 5 minutes

yield: about 3 dozen

Ok, ok, so I was a bit dramatic earlier. Yes, these cookies are delicious, but they probably aren't going to get you on the bad side of any deity (I make no promises). Enjoy these with a nice cup of coffee, or an anise scented tea. 

Keep Eating,

JTFussy 

Till Dynamic Fare

Well Columbus, we've made it to Restaurant Week! Ok, I really shouldn't show that much enthusiasm because this seems to happen every other week come summer. But hey, there is one happening now! I was so excited to go out and try new places I had never been to, or menus from places I adore. After a fun filled weekend, shamefully, I forgot.

I should be given a serious time out for my heinous actions, I really should. But then again, am I the only one who didn't remember right away-doubtful. But I did remember in time, and as a result I pulled Brandon out into the freezing temperatures and we tried out Till. (Or is it Till V?- Who really knows what's going on with the logo)

Till is a quaint little spot that is open and inviting, with little sound deadening expect to hear a lot. The chic interior is stocked with earthen tableware and small tables large enough to accommodate two or four people, as well as a larger community table where we sat. There was no greeter, so when the bartender realized we were there, he OH SO GRACIOUSLY found us a seat.

Once sat though, we were taken care of by two lovely ladies- one of which seemed to be glued to a water pitcher (thank you [insert deity here]). A glass of wine and a perfect old fashion, took some time arriving to the table. Although the wine was fine, Brandon's Perfect Old Fashion was served up. As he reports, it was tasty, but he expected/wanted ice as is typical, and NOT in an up glass.


Sticking with restaurant week, we each pulled selections off of their three course tasting menu. Round one consisted of a grilled head cheese sandwich and tomato soup, as well as butternut squash tostadas. The Soup was fine, even if unbalanced, but the head cheese sandwich still puzzles me. If you are unfamiliar, head cheese is heavily gelatinized pork (typically from the head of the pig) with vegetables. This is often firm- think lunch meat. Heating up the gelatin naturally produced in the pork bones will cause the gelled liquid to revert into a soupy mass (think jello at the store). So when you heat it up and put it with bread you will have a messy soggy sandwich, and that is exactly what I had! Although the still-cold pork was tasty when mixed with the soup, I was perplexed how the shredded pork was head cheese and not any different from leftovers at a family reunion.

Brandon's tostada was pretty but lacked flavor and was a little confused as well. The crisp over-powered the squash, but was dressed up with a flavorful bean sauce and large clumps of goat cheese. We really didn't understand the goat cheese as it completely dominated the plate. When the dish was almost finished we found a lone beet quarter hanging out by itself, and found a glimmer of resolution in the off balance presentation.

As we finished, out came a lamb burger and chicken fried pig's tail. The burger was well cooked and delicious as normal. I've had it before, and there is no wonder why this small treat is a constant on the menu. The pig's tale was rich and delicious, high in fat and served with just tender enough grits and sweet soft brussels sprouts. The overall richness of the pig's tale was it's only drawback. A bit of spiciness would have brought the dish full circle and less down home.

Our final course was a french press pot of coffee with carrot cake and mud pie. The french press came out already pressed and far too weak with notes of hay and straw. The mugs, although rustic and cute, were out of place against the modern coffee service-ware. They also were slightly sharp on the lower half. And when the desserts finally made their way to the table we noticed great inconsistencies in the portions. The carrot cake has minimal, a sliver is being generous, and the mud pie seemed proportionate to my expectations. As we finished Brandon realized that the carrot cake was just big enough to complement the meal, though helping finish the mud pie was a nice addition. Each were tasty and were loaded with textures that kept you going back.



If you find time to make it out for restaurant week, Till could be a viable stop. The service has greatly improved since my first visit, but still needs a bit of thought. They have tasty food if you select wisely, but don't expect them to live up to their pretentious attitude across the board. Stick with the wine, or avoid the bar area in general.


Keep Eating,
JTFussy

Hound Dog's

Address: 2657 N High St, Columbus, OH 43202
Phone:(614) 261-4686

When Brandon and I first started dating, we decided to hunt down the city's best pizza. We trie

d a combination of banana pepper and pepperoni at a variety of shops. Now, we didn't cover the entire city, but the eight month search, we tried far too many pies.

We came to a few conclusions:

• Some pizza shops have some pretty bad pizza. Zpizza for instance was not worth it. Although hot and quick, the dough was soggy and the toppings easily slid off.
• Unsuspecting buildings can provide some amazingly authentic selections-Bono
• Other pies come from friendly local shops that make you feel at home- Yellow Brick.
• You can freeze your ass off waiting for a great slice at Mikey's (That slut sauce was worth it Mr. Homophobe?)

One pizza joint, however, seemed to stand up to all of the hype. Brandon and I both knew it when we tasted it. Hound Dog's Pizza is the perfect balance of grease, spice, and gooey toppings on top of a crispy crust.

It seems to be common knowledge that Hound Dog's is where to go for a whole fourteen inches of pizza heaven. Yes, it is greasy and will soak through the box, but it's worth it as long as you are getting the buttery Smokin' Joe's crust. Despite the hype over them the few time's I've been into the restaurant I have noticed a rather slow crowd.

We ventured to the Ravari room the other night for drinks and maybe a pizza. Both Brandon and I were not impressed with the bar, and skipped out on the pizza. A week later we got that craving again and, living within the delivery range of Hound Dog's, we made an order. In my few experiences they have always overestimated the wait. 

Although I mourn the loss of Clever Crow, and Harvest has a decent offering, the true winner of our best pizza joint ultimately went to Hound Dog's. I highly recommend ordering the backyard dog pizza. But anything that ends up on your pie is bound to please. If you go for a visit, skip out on the drinks, but make sure you get the special crust.

If you have a vote for best pizza, let me know; Brandon and I would love to give them a go!


Keep Eating,
JTFussy

Ruby Apple Pie Cocktail

The other night I was rummaging around in my freezer and I came across a bag of McIntosh apples. Why I had one bag of frozen, peel-on apples, I'll likely never remember. As a result, I got the urge to visit the olden days and make a bit of apple butter. I would later turn the rich apple butter into a torte.

But wouldn't you know it, I got preoccupied with something else. Lo and behold, those preoccupations led to me getting bored and super thirsty. Halfway through the cooking process, I just had to stop. I decided to allow my apartment to smell amazing and transform my impatience into thirst-quenching.

8 McIntosh apples, frozen
1/4 cup apple cider vinegar
2 cups water
1 vanilla bean, split
1 star anise pod
1/8 teaspoon cinnamon

1/4 cup honey

3/4 cup vodka
1/3 cup port
1/4 cup frangelico

1. Take the frozen apples and place them into a dutch oven
2. Add in the vinegar, water, vanilla bean, star anise, and cinnamon 
3. Put the lid on the pot, and simmer on medium heat for 2 hours
4. Remove from heat
5. Discard the star anise pod, and the vanilla bean, and reserve the apples for making apple sauce
6. Reserve all of the liquid in a separate container
7. Add the honey and chill to room temperature
8. Stir in the remaining alcohol, and chill

Serve on the rocks
Yield: 4-6 glasses

On these cold blistery days, a nice cocktail can take the edge off, and if you involve cooking, you get the extra heat to keep you warm. If, by chance you don't feel like cooking you can easily sub out apple juice, and save yourself some time. Either way, this is a slightly tart drink that balances between apple cake and warm cherry pie.

Keep Eating,
JTFussy

Tip Top

Address: 73 E Gay St, Columbus, OH 43215
Phone:(614) 221-8300

Liz Lessner is a matriarch in Columbus. If you don't know who she is, I'm going to be slightly surprised. In the event that you are unaware of her and her work, Liz is the owner of such classic establishments as Betty's, Dirty Franks, and Jury Room- a collection of restaurants also known as the Columbus Food League. 

Lessner seems to have a knack for seeking out under-appreciated areas of town and blazing a path of rejuvenation. Situated on Gay Street is Tip Top, a classic all-american restaurant. Nothing too out there, and if you are familiar with Surly Girl, I'm sure you will feel right at ease.

It should be noted at every league establishment, the decor clearly takes center stage. Tip Top has a speakeasy feel, and makes you feel like you are in an old-style gentleman's club (minus the smoke). With low lighting, heavy chandeliers, and thick dusty velvet, you are bound to feel like staying. The food in most of these restaurants on the other hand, share commonalities.

Mediocre is one thing that most all of the food has in common. Under seasoned and typical. Although I am never disappointed, I'm often left with a void of enthusiasm. I most recently went for brunch at Tip Top, and found myself barely satisfied.

My morning bloody mary was, as warned, very spicy. The typical tabasco and tomato juice was fine, but the drink could have used some salt. And when my beer and cheese soup arrived, I was pleased to find it didn't harbor the thick gangling mustard personality of most. Sal's big mess was loaded with toasted biscuits and a healthy portion of both eggs and potatoes. However, the watery gravy did not impressed or satisfy.

Although each visit to any of the Columbus Food League is sure to provide you with a good time. Don't expect to be blown away by the food. Drinks are always a good option, and none can deny that the Macaroni and Cheese is pretty good.


Keep Eating,
JTFussy

Bodega

Address: 1044 N High St, Columbus, OH 43201
Phone:(614) 299-9399

Friday nights aren't the easiest of days to get food when you have no firm plans. Without reservations, most places will laugh at your vain attempt for a seat. Not Bodega. They welcome you at the door, and when you can't get a seat, the bar offers a temporary home.

What they don't tell you: even with two tables in front of you, expect a two hour wait. 

While Bodega boasts a large bar, with an even longer list of beers and ciders, it lacks a bit in its restaurant section. As I mentioned, the two hour wait for a table did not impress; when we had to wait an additional thirty minutes to place our order, Brandon and I were ready to eat anything they placed in front of us.

While the food looked delicious, an appetizer order of mac and cheese was the same size as the entree selections. Although each offering wasn't tiny, expect to order at least two items. The macaroni and cheese was simple and slightly adjustable to your liking with options of bacon, tomatoes, or jalapenos. It was tasty enough and had cheese cubes stirred in last minute for an extra occasional surprise.

Next, I had the shrimp and grits as I was told to get this by a regular visitor. The shrimp was cooked well, and with the plate slathered in a sauce rich with bacon, it was not hard to enjoy. However, if you prepare a simple dish like that, each component needs to be spot on. My grits were not very well prepared--thick and almost dry.

If you need a drink, stop by Bodega, as you will find something to whet your whistle. However, don't stick around for food, unless you are hungry and have the time. In the next few weeks, Bodega plans on updating the place. I hope this breaks down the flaws in service and helps crank out their better menu options.

http://www.columbusunderground.com/bodega-to-close-for-a-month-in-february-for-a-facelift-and-relaunch-aw1

Good things seem to be on the way, even at the cost of our grilled cheese Mondays.

Keep Eating,
JTFussy

Honey Toffee

Honey has been considered to be the nectar of the gods--ambrosia. And although the gods have joined the pages of history books; it comes as no surprise that the luscious, golden syrup has been revered throughout history, and has remained relevant in our lives to this day.

Honey produces small amounts of hydrogen peroxide,and this is the key to it's immortality. Having a virtually indefinite shelf-life, honey is a sound investment to the pantry. One often overlooked and slightly-feared area of honey is the comb itself. While some people find it to be waxy, a high-quality piece of honeycomb, perfect for spreading on crackers, can wow a crowd. Honey Run Farm produces some of the best local honeycomb in the area. Dark, rich, and full of flavor, this honeycomb is sure to please, although it can be hard to find.

HONEY TOFFEE

1¾ cup sugar
1 cup corn syrup
¾ cup water
½ cup honey
1 teaspoon salt
2 tablespoons butter
1½ teaspoons baking soda
Thinly coat 2 sheet trays with cooking spray

1. Combine together the sugar, corn syrup, water, and honey in a 4-quart saucepan
2. Bring the mixture to a boil and continue to cook to 310°F on a candy thermometer
3. Once the hot sugar mixture has reached temperature remove from heat
4. Stir in the butter, salt, and baking soda
5. Pour the hot sugar evenly between your two prepared sheet trays
6. Allow to cool, undisturbed, until room temperature
7. Break up the toffee into bite-size pieces and store in an airtight container

Bees, as we all know, are the bearers of honey, endlessly collecting pollen and converting it into rich honey and royal jelly. Depending on the type of flowers from which the bees source their pollen, unique flavor profiles can be created in honey. Generally speaking, the darker the it is, the stronger the flavor.

Bee populations have been dwindling over the past few years. And although their stings can be poisonous to the extent of being deadly, it is vital that we do what we can to preserve their existence. Without them the pollination of our crops would become next to impossible. It is important to support your local bee farmer so they might be able to continue to grow and create habitats for larger colonies.

Mac's Cafe

Address: 693 N High St, Columbus, OH 43215
Phone:(614) 221-6227

Mac's has been a frequent source of scotch eggs for me since I first went there a few years ago. My pork-wrapped, fried-egg "cherry" was popped here. And unlike some people, my first time was wonderful! 

A perfectly cooked egg with sweet salty pork--hot, greasy, and textually-sound, and with their sage mayo next to a frosty glass of cider- I was in heaven. Unfortunately, every visit since that fateful day has just not lived up to my expectations. 

Mac's is covered from head to toe in wood, and with that faint smell of cigarettes lit a long time ago, you can tell that they aren't stuck up on what others think. The menu seems a bit playful when looking at the appetizer section, yet it gradually get's more and more simple. Plenty of salads and sandwiches are offered and are bound to please in someway, but not beg you to stick around past the happy hour app. special.

My scotch egg was a disappointment as soon as it arrived to the table, although it was large and I knew it would still satisfy that longing (to some degree), They egg itself was green around the outside-- unforgivable. Slathering it in the usual sage-mayonnaise and a few bright, diced tomato pieces helped, but still should have not been essential! 

Next came salads. Large entree size bowls of crispy lettuce adorned by cherry tomatoes and the usual bought croutons--nothing too exciting but a typical salad with a tasty-enough blue cheese dressing. I ended up boxing up half of the salad in fear that I wouldn't be able to even taste my next course. I took the fish and chips upon Brandon's suggestion, and he had the cottage pie. While my fish and chips were good once doused in vinegar, they lacked general seasoning. Brandon on the other hand, would have had a quite tasty cottage pie, if it had not been cold in the center (and not served with over-cooked broccoli). When finally breaking down and sending it back, it was returned with an even larger mound of gravy and the same over-cooked broccoli that had also stayed on the plate during the trip to the microwave.

We didn't stick around to see if there were desserts; with the portion sizes offered there wouldn't have been room. While Mac's Cafe may be a decent spot to grab a pint, I'd debate about exploring more of the menu. If you find yourself here, stick with the sandwiches and fish and chips offerings.

Keep Eating,

JTFussy

Explorers Club- Food Truck

Address: 1586 S High St, Columbus, OH 43207
Phone:(614) 725-0155

A quick lunch is something that's crucial when trying to get back into the swing of things in this new year. When I was first starting this blog, Brandon and I were going to check out the Explorers Club, but one thing led to another, and we still haven't made it to the actual "club" for dinner.

I was, however, fortunate enough to check out their food truck. Sitting outside of Zauber's Brewery and Taproom, the modest truck sat; ready to cook the simple menu from south america-mofongo sandwiches, fried plantains, and an array of tacos.

The truck was manned by two people, one of which (as pointed out to me) was usually the host of the restaurant. Knowing this was nice, showing that the independent establishment really knows how to pick people that know what they are doing, and can help you with anything on the menu. 

The mofongo sandwich was served on a soft and slightly chewy bun. Coleslaw provided great crunch on top of the perfectly smoked pork, and sweet plantains gave the sandwich a full flavor. I would recommend carrying on with the plantain theme, and order a side of them. An interesting addition to the world of mobile food, the plantains had gotten slightly soggy but were cooked perfectly. They were served with something called yoyo sauce (a yogurt based dipping sauce). Although the sauce was a highlight to the plantains, I thought the sauce could be more tart, or astringent to break up the sweetness of the plantains.

An order of gorilla tots were also ordered. A glorified totcho of sorts, a gorilla tot consists of: fried tater tots, spicy tomato sauce, braised pork, caramelized onions, cheese, and a healthy dose of cream cheese. These were very filling and an order could easily have been split between two people. The dish was typical of food truck fare, and could easily have been elevated that final bit with a simple addition of a handful of scallions or cilantro.

The Exploers club has stopped serving lunch at their physical restaurant. However, I feel that their venture into the realm of mobile service is a great addition to the streets of Columbus. If you manage to find their truck, take a look at their menu, you may just be surprised of what you'll find.

Keep Eating,

JTFussy

Marcella's (Polaris)

Address: 1319 Polaris Pkwy, Columbus, OH 43240
Phone:(614) 844-6500

Polaris isn't my typical destination, and bustling Italian restaurants aren't typically my first choice of places to dine. But I do love me some great Italian food, and with Cameron Mitchel behind the world of Marcella's, why not give it a go?

I know that judging a restaurant by the family it belongs to can be shadowy ground to tread on. There are chefs, with multiple venues, that run efficiently and turn out memory after memory of great-tasting food. From my experiences with Cameron Mitchell, the food is great, and the service is well above average.

With first entering the doors, you are greeted with a warm, family friendly environment (almost like going to an Olive Garden). Rich, warm colors, accents of wood and stone- a place to have a business-casual, post-work dinner.

The caprese salad was very simple. Loads of split cherry tomato and a few chunks of mozzarella were drizzled with balsamic vinegar and a chili sauce. Sweet, acidic, and just a tinge of spice. The plate was tasty, though it lacked salt and had only 4 of the smallest possible basil leafs. With it, I ordered a pineapple highball, a tasty concoction of pineapple infused vodka, and other sweet liquors in a sugar rimmed up-glass. The highball was sweet and refreshing, even if not served in a highball glass (seems like common sense to me).

Next I had the shellfish risotto. Well-executed, chunks of shrimp and lobster swam through a pile of creamy rice. Large chunks of tomatoes were a nice relief, even if a bit large. My dish was most certainly pleasing, even if Brandon's plate had half a head of whole garlic cloves. 

We finished with coffee and tiramisu, even though I had originally considered a cannoli (they had been sold out). My affigato was rich and creamy, strong caramel undertones with rich coffee. The tiramisu was tasty, thick, rich, and creamy; there was nothing not to like about the very generous portion. I'm glad that I had witnessed a line cook eating what must have been the last cannoli, as I would probably not have made the same choice.

A pleasant experience, but nothing I had expected from the Cameron Mitchell family. Under-seasoned salad, wrong bar-ware, and cooks eating the last of menu items in the sight of customers. A good time was still had, and stomach went away full to the brim; I would take a second thought about choosing to go again. 

Keep Eating,

JTFussy

Black Tea and Bourbon Chicken

The chicken has been a staple on many a dining table. What's not to like about the animal that everything seems to taste like? Any good chicken dish begins with a well-fed and cared-for bird. Because most of us can't just go to the farm and pick our hen we have to make do with the markets we have. With words like "all natural" and "free range" floating around it's confusing to navigate what those crafty marketing people are really doing.

• Free range- The bird has had the option of going outside.
• All Natural- Nothing has been added to the chicken postmortem.
• Naturally enhanced- The bird has been plumped up with stock made from it's own bones (or sugar).
• No Hormones- Law prohibits chicken hormones, this is all marketing.
• No Antibiotics- There are no traces of antibiotics in the chicken you are eating, but may have at one time.
• Organic- All of the feed is organic, and must be free range

Black Tea and Bourbon Chicken Thighs

1 teaspoon dried black tea (or smoked black tea)
2 chicken thighs with legs attached
salt
2 Tablespoons strongly brewed tea
1 Tablespoon honey
A splash of bourbon

1. In a mortar and pestle, crush the dry tea into a fine powder
2. Heavily sprinkle the chicken pieces (skin side up) with the tea powder and salt
3. Heat a large saute pan on high for 1 minute
4. Add just enough oil to coat the bottom of the pan
5. Turn the heat to medium-low, and add in the chicken (skin-side down)
6. Cook the chicken until halfway done, the skin side should be brown (about 25 minutes)
7. Flip the chicken and continue to cook until done (about 20 minutes)
8. Remove the chicken from the pan, drain out the remaining oil
9. Turn the heat to high and add in the brewed tea and honey
10. Scrape at the pan with a rubber spatula, releasing any of the tasty brown stuff on the pan
11. Continue to cook until the liquid begins to create small glossy bubbles.
12. Remove from heat and add in the bourbon
13. Pour the glaze over the fully cooked chicken

Now you know what a few terms mean, why not go to a reputable poultry supplier such as Rife's Market or North Market Poultry and Game. When you do, go for a whole bird and teach yourself how to break it down. Use the breasts one day and the legs/ thighs another. Use every bit of the bones for a nice stock.

Keep Eating,

JTFussy

Cafe International

Address: 2361 North High Street
Phone: (614)412-2323

If you had ever wanted to give Ethiopian food a try, chances are you had stopped by The Blue Nile. A fun dining experience that left a bit to be desired on the decor. Alas, they shut their doors several months ago. In it's place sprung up Cafe International.

A quiet restaurant on the edge of campus, Cafe International is a complete turn around; with few menu exceptions, the two are nothing alike. The initial photos online are also very misleading, There is most certainly no cooler behind the bar, instead you find shiny new equipment for making coffee and tea, as well as plenty of booze.

I went during prime dinner time, 6:00 on a Saturday night, and received no wait. In fact it seems that this gem has yet to be discovered by the general public. We sat at a high, slightly uncomfortable table, where we browsed a laminated menu with several blacked out items. These were an eyesore and disappointment for Brandon and I.

Being the lushes we are, Our appetizer course consisted of cocktails. A heavy-on-the-mango Paradise Shooter for Brandon, and I had an English Garden crisp, sweet, and very pineapple forward. As we sipped our cocktails, we ordered a large array of small plates for the rest of the meal. We picked a spattering of options from across the board.

The first plate to arrive on the table was minchetabesh, a spiced Ethiopian chili served with sour Injera. Mild in heat, and rich in flavor, the meaty concoction was perfect for being scooped up by hand with the lightly rolled bread. Following our chili came our shrimp and pork dumplings. Small and well seasoned dumplings cook just through was tasty enough, but not as textually sound as expected. Large chunks of shrimp became springy against the rest of the filling. Okonomiyaki fries were next: simple fries with Asian barbecue sauce and mayonnaise were topped with seaweed and fish flakes. The fries were tasty, but would have been better with additional toppings. Half of the plate was undressed. Two very large Sambusa pockets were next. Crispy potato and pea dumplings the size of a small baby's hand! One dumpling would have been enough for the two of us. The huge dumpling was seasoned well but needed a stronger dipping sauce.

The Chives Cake were clearly the star of our meal, though. Perfectly triangular green bites were mild, crisp and perfect for dipping. Though the sauce was their usual soy dipping sauce, the slightly sweet and spicy combination really brought the bites alive.

As quick as our tiny table was filled, the plates left. Pots of tea were had to finish off the meal. The pots both did not arrive at the table steeped, but a few moments later we were sipping away. The Genmai option was highly suggested, and was quite worth the gamble. Slightly nutty delicate green tea was a perfect way to end the meal.

I urge you to try out Cafe International before the word gets out, although you may want to stick away from the Sambusa. If you can barter extra dressing on the fries, I highly recommend you adding them to your nightly selection- just be sure to get the chives cake!

Keep Eating,
JTFussy

One Line Coffee

Address: 745 N High St, Columbus, OH 43215
Phone:(614) 564-9852

Coffee has been around for centuries, there is no doubt about that. From the goat herders of early Ethiopia to present day, coffee has been enhancing energy levels of those around the world. With recent growth in the Columbus hipster scene, it comes as no shock that we've seen more and more coffee shops pop up around town.

There are almost infinite ways that the little cup of life force gets into your hands. Pour-over, french press, percolator, American drip, espresso, and cold brew are just a few styles of preparation that come to mind. Temperature and pressure are huge factors when coming up with that ol' "cup of Joe". When you start looking at the bean roast and the ratios of foam, cream, and even syrups is when you realize how complex this world really is. 

One Line has streamlined the above, by selecting their favorite styles of coffee and using classic techniques when brewing. Among the offerings are the ever-popular pour-over, espresso, and cold brew. Where they have streamlined their process, they have followed trend by letting you select the origin of coffee bean in your cup. Each selection highlighting the terroir of the particular region.

Just as in wine, most of flavors, and aromas are all up for interpretation. But don't worry, your insightful barista is there to help you navigate the offerings. Their air of confidence and presence of knowledge can (and does) come across as snobbish, but hold out through this and I'm sure you'll be happy with your cup. Fine machinery and trained hands crank out great tasting coffee and coffee drinks here. High acid and rich fruity flavors under a thick hearty crema are bound to not let you down. Every cup of one line, has pleased to the last drop. 

With delightfully minimalist decor, and the scent of roasting beans heavy in the air, stepping into One Line is bound to warm you up, and make you feel comfortable during the slightly unnecessary wait for your drink. In the mean time, the counter offers scones, and palmier from Dan the Baker  as well as cookies from Patty Cake Bakery.You can even catch up on your research of coffee trends in back issues of Roast magazine. 

I highly recommend the chic One Line Coffee, but be aware of their major hipster vibes. A great cup of coffee will be found no matter how you order it. Keep in mind, that crafting anything, even as simple as a cup of coffee, can be a complex unseen world.

Keep Eating,

JTFussy

Miso Spaghetti and Meatballs

Spaghetti and meatballs is a classic, adored by everyone young and old. Some of my first food memories are of this classic dish, and it still holds a special place in my recipe book. In fact, the first thing my boyfriend ever prepared for me was Spaghetti- just like my parents make it, too!

Although we all pretty much love this combination of sauced pasta and chunks of  seasoned meat, sometimes it's nice to do something slightly different. Today I felt like having dumplings for lunch. To be honest, dumplings can be quite tedious. For this reason we are going to deconstruct them, making spaghetti and meatballs that taste just like them.

Pork Meatballs:

1 lb ground pork
2 teaspoons siracha
2 teaspoons tamari
2 eggs
1/2 cup plain bread crumbs
3/4 teaspoon ground black pepper
1 teaspoon salt
3 mushrooms- minced
1 cup cabbage- minced
2 large cloves garlic- minced
1/4 teaspoon ground dried ginger
1/4 teaspoon ground cumin
2 green onions, sliced

yield: 20 meatballs

Preheat oven to 350 degrees
Combine together all of the ingredients, in a medium bowl
Mix until all of the ingredients are evenly dispersed throughout the pork
Divide the mixture up between 20 meatballs
Roll by hand to create smooth balls
Place each ball on a well greased sheet tray
Roast the meatballs until cooked thoroughly about 25-30 minutes
Remove from the oven and allow to rest for 10 minutes before serving

Miso Sauce:

5 Tablespoons butter
3 cloves garlic- minced
1 cup white wine
5 Tablespoons white miso paste
1 lb angel hair pasta- cooked
1 orange zested
4 basil leaves

Yield:4-6 servings

In a large saucepan, over medium heat, melt the butter
Add the garlic and cook for 2 minutes, remove from heat
Pour the wine into the pan, and return to heat
Allow the wine to reduce by half
Stir in the miso, remove the heat
Toss the pasta in the sauce until evenly coated
Place the dressed pasta onto a plate, add meatballs
Garnish with orange zest and basil leaves

Fresh citrus complements the butter and salty miso. The meatballs are earthy, and slightly spicy, but are easily toned down by the addition of pasta. Mix the two together and you get a nice, light rendition of two classics. Congrats my friends, we just made some easy fusion fare. Serve the pasta with the same white wine you used in the sauce and you won't have to worry about a bad wine pairing, either. Dumplings made easy, or a change up to your spaghetti? You decide.


Keep Eating
JTFussy

Snowville Creamery

Address: 32623 Ohio 143, Pomeroy, OH 45769
Phone:(740) 698-2340
                                        
If you ever wanted to grow up and be “big and strong” I bet you were told that you’d have better polished off that glass of milk. Well, with all standard dairy producers using strange chemical growth hormones, certain farmers have become purists with their cattle, insuring you do grow up healthy.

Warren Taylor, of Snowville Creamery, is one of those farmers. He is a highly energetic man who loves cows and believes strongly in his dairy products. As a result, we have seen his product line creep onto market shelves all over the city. The usual percentages of milk and cream are now accompanied by newer offerings of creme fraiche and desert yogurts.

The foundation of Snowville is the cow, and when we think of cows we typically think milk. Milk can be considered a staple in some kitchens, and is all too often sent down the drain as soon as it passes that little date printed onto the carton. Snowville milk is known to have shorter dates printed on their cartons, but I assure you that it is still fresher than the ultra pasteurized milk sitting next to it.Any percent of regular milk or even their chocolate is a rewarding purchase at the store. Just make sure you shake it. If you don’t you will get really rich cream at the top of your glass (and leaving little for later). Same with the chocolate, as the brown nectar will settle at the bottom of the more decadent version.

If you need a container of sour cream, consider upgrading to their creme fraiche. Rich, smooth, and full of great flavor. You can’t beat what Snowville has to offer, at least not around here. And while we are on the thicker variety of dairy, make sure you check out their harder to find dessert yogurts. Full of probiotic live cultures, the Snowville yogurt line is tasty and begs you to just down it all in one go.

While Snowville is great, it is important to remember they are doing things the hard way. Sometimes it is hard to come across all of their options. Around Thanksgiving, the secret must have been out, as there wasn't a half gallon of whipping cream around town to save my life!

Although the direct effects of these synthetic hormones on humans remains to be inconclusive, one thing about choosing grass pastured products holds true among popular opinion- it tastes better without comparison.

Whether it be beef, pork, chicken, or fish all animal proteins apparently taste better when they are allowed to do what nature intended. Well let’s not stop there. I believe it’s safe to say that all food, allowed to run it’s natural course with minimal human intervention, tastes better. Yes it costs more, and it does take longer to do things the right way, but if we could make the cultural shift to better our food supply, we would be better as a whole. I bet you’re planning the debate about not being able to keep up with demands, but consider just how much food you have been tossing out lately.



Most every part of everything we buy to consume can be used in some form. The problem: We buy far too much of things we don’t really need, or that we are conditioned to want. As a whole, we need to educate ourselves on where our food is coming from, and work towards improving our habits. Support your local farmer, and you will be creating a better world around you. Why not start with just changing your milk? Baby-steps, my dear.

Keep Eating
JTFussy

The Angry Baker

It hasn't even been a week since I first started placing my thoughts on virtual paper, and already I've received some great feedback from a few readers. I began with fears that no one would read, or that people would think I came across as too fussy (really I think it’s too early to tell.) Even though I have no reason to stop, today, I came across a tid-bit that bolstered my reasons to continue.

http://www.columbusunderground.com/dish-deathmatch-drive-thru-breakfast-battle-royale-ma1

Yep that’s right, a link to a local review on fast food breakfasts. Yes breakfast is great; and yes, it can be obtained quickly, but should the heart of Ohio really be gorging itself with the “food” of White Castle and McDonalds? Do we not have a book based on our city’s morning fare?

It isn't just this review, or Mrs. Abbott for that matter. There are plenty of knowledgeable food critics in the city, and too many of them never have anything negative to say. Now I don’t mean that we should bad mouth our establishments, but isn't the point of a critic to engage a reader and give an honest point of view? Maybe I’m wrong though, perhaps we no longer wish to hear reviews highlighting the skills and methods of those doing it the right way, the hard way. Could it be that we all just want to be reassured that the, mechanically produced substance we ingest is actually food? Or maybe we want some public figure that says it’s ethereal to remove our guilt?

Whatever Columbus! Wake up, enjoy the food from those who aren't afraid to use their hands! I’m sorry if I’ve hurt your feelings, but we all have too much of that famous midwest hospitality, and we just need to buck-up and take a little criticism. And if that dollar in your pocket really needs to be spent that badly on your drive home, go buy an apple!

Pulling it back in, but staying just frustrated enough, let’s have a look at The Angry Baker:

Address: 891 St. Columbus, OH 43205
Phone:(614) 947-0976

Snow drifted down, ever so gingerly, over Old Towne today as I sat drearily at the recipe covered bar of The Angry Baker. If you are unfamiliar with this little tucked away nugget, you wouldn't be aware of the slight remodeling they they have done. In fact if you’d have only gone a few times you wouldn't notice much.

About the only real things you would notice would be: the change in seating at the front, their large display case has been severely condensed, and the kitchen has opened up. The cute cartoon food still adorns the walls, and healthier vegan/ gluten free options still dominate the menu board.

I had heard rumors about a fabulous sushi melt on the menu. A bit intrigued I decided to check it out. With a very brief blurb set below the title on the chalkboard- wasabi spread, pickled ginger, spinach, ahi tuna- I really did not have enough insight to make up my mind, yet I went for it.


                                           
My sandwich and tea arrived close together and was quite fitting for lunch. A bright bowl of oranges, pears, and apples sat at attention next to my sandwich. The melt was flavorful but interesting for lack of better words. Two nice slices of buttery toasted brioche with warmed wasabi cheese spread bound together a healthy mound of spinach with a few slices of pickled ginger and the slices of raw sesame-crusted tuna.

Warm, but by no stretch the definition of hot, the sandwich could have used more ginger and something more for texture- perhaps a few thin slices of cucumber or roasted red peppers. My choice of tea was called "grasshopper" and, although stated to have a bit of peppermint, the glass lost all traces if they had ever existed (but still a wonderful cup of tea.) As I left, I grabbed a vegan blueberry chocolate chip brownie to go. Rich and chocolaty, it may have been one of the best vegan brownies I have had in a long time. The brownie was soft and full-bodied with fruit shining through at just the right amount.

I’ve been to The Angry Baker before, but only for breakfast. Something quite tasty is sure to find it’s way to your plate. The smoked salmon or french toast sandwiches are two extremely solid choices to indulge in. Their bread is nice, with the brioche being a highlight for me. Not too many local places seem to offer it, and compared to La Chatelaine, it is nowhere near as dense.

With an open kitchen you would think the staff would be a bit reserved about the preparation of your sandwiches- but fear not for I assure you there is no pomp and circumstance here. The team is definitely ready to have fun, but you can see what some kitchens, who rely on a closed door, take for granted, every little splash of sauce or wiping of crumbs to the floor can be noticed.

Although I may not have had the best meal of my life at The Angry Baker today, I’d still say if you've never been, go for brunch. It is a neat place with decent food, and I guarantee you that if (as mentioned in the linked article) you eat here you will not feel like you are eating a fatsicle! Everything here will provide you with a nice fresh tasting start to your day.



Please Columbus, eat local and make what’s on that plate worth eating.

Keep Eating,
JTFussy

Brezel

I contemplated all day as to what to write about, I couldn't just not post! That's hardly fair to the cause, or to you. So with this frightfully cold wind in my sails, I dropped by the North Market. Calling the market a Columbus institution would be slightly misleading, it's more of a micro-community made up of essential Columbus entities. That is to say that each vendor has it's own unique being that makes up a larger system bound to please most any visitor.

As you wander the market you realize several obvious things:

• The market is alive!
• Construction is afoot
• All your needs are taken care of!

Strolling around the market you see names such as Pistachia Vera, Jeni's, and Blues Creek Farms: names that instill trust, and make you salivate from the promises of their perfect flavors. One name that grabs your attention when walking the circle is Brezel. It's a peculiar word, but it's exactly what it sounds like- a pretzel! A fun wholesome concept that recently moved to the corner where once Clever Crow Pizza stood. 

Brezel offers Bavarian style soft pretzels at very reasonable prices. With a brilliant spot in the market, Brezel cranks out hand rolled pretzels and pretzel based products such as sticks and buns. Although the flavors offered aren't anything extremely exotic, they are solid (cinnamon sugar, jalapeno, asiago herb and pepper). Inside of each pretzel you'll find a chewy flavorful bread begging to dive into one of their various sweet or savory options. 

I personally always find the coconut almond option to be a great choice. Sweet salty nuts provide a delightful texture and cohesive taste over-top the pretzel, if not that one go for the asiago herb or the cinnamon sugar. You can't go wrong with the classic salt either, but pay heed to the jalapeno brezel as you will need something to wash down all that heat!

When it gets warm again, take a COGO bike, or just plain walk down to the market; their farmer's markets are worth the trip. While you're there get some ice cream or grab a Brezel. If you aren't in the mood then, why not grab a box to store in the freezer? The ladies are fun and know what they're doing, and what's better to eat while you are walking about, than a flavor packed pretzel.

Keep Eating,
JTFussy

Tavern Vinegar Co.

If you don’t know what that missing ingredient in a recipe is, or you’re trying to figure out Grandma’s secret to almost anything...chances are it’s vinegar.

“Yuck!” is what most people instantly think, as their mind flips over to distilled white vinegar in gallon plastic bottles (you know, what you have tucked under your sink for cleaning.) Sipping vinegar, is a subject that has been lost to most of our minds, but when you break it down, I bet we all have at least 2-3 varieties tucked away for making vinaigrette, and marinades.

Tavern Vinegar Co. is the brainchild of Chef Jonathon Sawyer up in Cleveland, and now resides in the confines of Middle West Spirits in the Short North. The vinegar is all hand crafted from single origin alcohols and provides a variety of flavors you don’t typically see on the shelves of many markets. Although I didn't make it to the vinegar open house at Middle West, I have tasted a few of the vinegar options available:

• Riesling Wine Vinegar: A supple sweet vinegar with a lightly fruity character- perfect for citrus dressings and splashing on oysters

• Chardonnay Wine Vinegar: A mild vinegar tanned with light notes of oak- a nice choice for cocktails, or sharp vinaigrette, perhaps a fish marinade 

• Rose Wine Vinegar: Super acidic, super sour, almost like nail polish remover

• Craft Beer Vinegar: Dark Winter Ale: Sharp acidity with redeeming hop notes and a hint of caramel- perfect for a marinade or adding brighter notes to beer cheese soups

• Craft Beer Vinegar: Doppel Bock: Rich and smoky, this vinegar is destined to be a favorite, add it to just about anything you wish! 

• Stout Vinegar: Dark and full with notes of coffee and caramel- this robust vinegar will be great in hearty stews, or go great with your Pittsburgh filet 

So think twice before you reach for the generic bottle of vinegar on the supermarket shelf. Show a little creativity and pizzazz, try out these flask-like bottles of vinegar when you need something to add that missing character to your next meal. You pretty much can’t go wrong with the darker options, but be wary of that rose wine option.


Keep Eating,
JTFussy