Now I realize, it is no longer Friday... I had to travel yesterday, and I was not on the ball gettin' my food blog up! We can still party like its Food Blog Friday right??
This post is pretty pertinent to my situation right now... since I am, in fact, on the road! Eating on the road can be tricky for a triathlete, or anyone for that matter. Do you want to save money, or do you want to splurge? Are you looking for predictable, or do you want to go crazy and try something different? Me, I like to strike a balance.
When driving to a race, it is a lot easier to plan this all out. Being able to bring a cooler, and having transportation means you can do just about anything you want for breakfast, lunch, or dinner. However, I often have to fly to races, and I can't always live off of the 17 PowerBars I stuffed into my carry-on... I have tried before, and the result was gassy/hungry/grumpy Sam.
So you've got a race that is just a few short hours in the car away. My advice is bring a cooler. Even if you're throwin' money in the air like Waka Flocka, it never hurts to save money for at least a couple meals, and its good to have some comforts from home... like PowerBars and bourbon... wait, what?
On top of that, you've got the convenience of being able to eat exactly when you're hungry, which is a big deal to triathletes! Just ask Rachel, there is about a 5 minute margin between me being like "sure, I could eat," and VIOLENTLY hangry! (That's not a typo... hungry + angry = hangry) And, your snack can be something reasonably healthy, rather than a cream cheese turnover from a gas station... which are also delicious, no matter what Rachel might tell you.
Now, say you flew (or just didn't take my advice like the dumb schmuck you are) and don't have any food. And ya know what, even if you did bring a cooler, you're going to want something other than turkey sandwiches at some point... like PowerBars and bourbon... wait, what?
So, you venture away from your musty used mattress and HBO (some people call this a "hotel rooms") to get some food at a restaurant. Now comes the hard part. Obviously, everyone has different budgets, so you have to consider how much you are looking to spend. Also, as a triathlete, you have to think about your meal choices, especially leading up to a race.
The best place to start, no matter what, is by asking a local. Look for a somewhat hefty guy. Not too fat, because then he might just be indiscriminate when eating, but you definitely don't want to ask the scrawny vegan hippie dude... unless you're into that...
OK, was that too mean? My bad... Seriously though, ask any local, and they will tell you what they like and what is popular, which is a great place to start looking. Sure, sure, the day before your race you should probably play it safe and get something you know. For me, that means spaghetti and meatballs... like a lot of spaghetti and meatballs.
However, if you are at your race location for a few days, I feel that is it your RESPONSIBILITY to try the local flavor! I got this from my dad. Growing up, we never ate at McDonald's on vacation. We tried out the weird taco truck... which is why I now have the GI tract of a grizzly bear and a taste for weird food. Find that hole in the wall and try it out. Do some research online beforehand, or better yet, ask a real live local!
On the coast? You better get some seafood. In Texas? You better get some BBQ... in fact, no matter where you are, you should probably just get some BBQ... and PowerBars and bourbon. In Portland? Then its ok to ask the skinny vegan hippie... Is it Food Blog Friday? Then FOLLOW THE PACE RABBIT!!!
Saturday, September 21, 2013
Friday, September 13, 2013
#FBF: Wilson and Washburn Review
Its Friday again!
Living in Omaha means I get a whole bunch of new restaurants to try out. I heard a statistic a while ago that Omaha has the most locally-owned restaurants per-capita in the country... I don't know if that is still true, but either way, I will take it upon myself to review a whole mess of them for your enjoyment! I know, its a rough job, but I'll do my best. I will begin with Wilson and Washburn.
Wilson and Washburn is a new establishment in downtown Omaha on 14th and Harney. Slightly off the beaten path, not hugely advertised, and without a large sign out front, it is just the sort of place we hipsters love... See, we feel cooler than you when telling you about new places that you've never hear of. Anyway, the place is evidently named after two rather successful female brother owners. Add that to the early 20th century style decor, and it is a great nod to early Omaha.
The menu in and of itself is just impressive. When they say they have a "from scratch" kitchen, they mean it. House-smoked brisket, and house-ground beef? House-made ketchup? I mean, come on, don't these people have anything better to do than make their own, well, everything?? Obviously, it pays off. The food is as delicious as the 24 beers on tap... and yes, they are all weird hipster beers...
Rachel and I shared some beet chips, which were perfectly crispy with that salty, earthy, beet-y taste I love. For a main course I had the cheeseburger. House-ground beef really does make all the difference here. When its topped with cheddar cheese, caramelized onions, and heirloom tomatoes on a pretzel bun, it makes one of the best burgers I have ever had. And that is saying something. Rachel had the Mac n' Cheese, which was almost as good as my momma's. Buffalo mozz, asiago, and smoked gouda, covered with a truffle and panko crust. The whole meal took decadence to a whole new level, without the price tag.
As I said, the price was pretty reasonable, given the detail the owners put into the menu. Also, the service was impeccable. The bartender who helped us knew the menu backwards and front, and could pair any of the items with a great beer. I would like to see a full menu, rather than just a la carte, but given that it is predominantly a bar, I wasn't too upset about having to order my french fries separate from my burger.... after all, they were house-cut, and came with smoked ketchup. Well, until next time, FOLLOW THE PACE RABBIT!!!
Living in Omaha means I get a whole bunch of new restaurants to try out. I heard a statistic a while ago that Omaha has the most locally-owned restaurants per-capita in the country... I don't know if that is still true, but either way, I will take it upon myself to review a whole mess of them for your enjoyment! I know, its a rough job, but I'll do my best. I will begin with Wilson and Washburn.
Wilson and Washburn is a new establishment in downtown Omaha on 14th and Harney. Slightly off the beaten path, not hugely advertised, and without a large sign out front, it is just the sort of place we hipsters love... See, we feel cooler than you when telling you about new places that you've never hear of. Anyway, the place is evidently named after two rather successful female brother owners. Add that to the early 20th century style decor, and it is a great nod to early Omaha.
The menu in and of itself is just impressive. When they say they have a "from scratch" kitchen, they mean it. House-smoked brisket, and house-ground beef? House-made ketchup? I mean, come on, don't these people have anything better to do than make their own, well, everything?? Obviously, it pays off. The food is as delicious as the 24 beers on tap... and yes, they are all weird hipster beers...
Rachel and I shared some beet chips, which were perfectly crispy with that salty, earthy, beet-y taste I love. For a main course I had the cheeseburger. House-ground beef really does make all the difference here. When its topped with cheddar cheese, caramelized onions, and heirloom tomatoes on a pretzel bun, it makes one of the best burgers I have ever had. And that is saying something. Rachel had the Mac n' Cheese, which was almost as good as my momma's. Buffalo mozz, asiago, and smoked gouda, covered with a truffle and panko crust. The whole meal took decadence to a whole new level, without the price tag.
As I said, the price was pretty reasonable, given the detail the owners put into the menu. Also, the service was impeccable. The bartender who helped us knew the menu backwards and front, and could pair any of the items with a great beer. I would like to see a full menu, rather than just a la carte, but given that it is predominantly a bar, I wasn't too upset about having to order my french fries separate from my burger.... after all, they were house-cut, and came with smoked ketchup. Well, until next time, FOLLOW THE PACE RABBIT!!!
Friday, September 6, 2013
#FBF: Ode to a Server
Happy Friday, y'all! Today I wanna talk about food, as I do most Fridays. Well, actually this week I'm going to shift gears a bit. I wanna talk about the most important person in your restaurant experience; your server!
Now, in my opinion, there are two types of people in this world: Those who have worked as a server, and those who haven't. If you are in the camp of "those who haven't," please raise your hand.
Oh, you haven't? GO PUNCH YOURSELF IN THE STOMACH 13 TIMES FOR STIFFING YOUR FELLOW BROKE HUMAN BEING!!!!! News flash! Your ranch dressing is not that important, and $2.47 is not an acceptable gratuity! (unless your bill was less than $15)
Servers are a rare breed who work almost exclusively on tips. In other words, we get paid only as much as you want to pay us. We basically just act as liaison between the cooks in the back and the customers in the front, successfully pissing both parties off without actually being the one to do anything wrong. In other words, we are the bearers of bad news. It is a fast-paced, high stress work environment, but that cash payday at the end of every night makes it worth it... sometimes...
Now, a lot of people (most of you who raised your hand earlier) are actually quite terrible at being a dining out customer. Sure, courtesies have changed in the past few decades, but as a general rule think of your server (and all your restaurant staff) as a fellow human being and you should not have any problems. For a more detailed plan of attack, check out my how-to in reverse below!
How to Receive Bad Service at a Restaurant:
1) Ask the host to move several different times before settling on a table. Better yet, just walk in and sit where you'd like. These people clearly don't know what they're doing anyway.
2) As the server greets your table, interrupt them loudly by stating what you'd like to drink/eat in one-word sentences (i.e., "WATER!!"). If you brought your air horn, now would be the time to use it.
3) Create a very complex version of what you want, and order that to eat. Better yet, ask for something that isn't even on the menu. (Now, this one get's a little controversial. I understand there are a lot of food allergies and even more yuppy diets that tell you what you can and can't eat. Ideally, you would go in knowing this and look at menus before deciding on a restaurant. Simple fact is, the more complicated your order, the angrier the server and the kitchen staff)
4) Ask for one thing at a time, each time your server comes to the table. No, your ketchup, ranch dressing, iced tea refill, and extra napkins absolutely cannot come out all at the same time!
5) Send food back. Now, obviously there are instances when this is necessary (objects in food, cold food, etc.) but you need to know that if you ordered a steak medium and send it back for not being cooked right, you are now Public Enemy Number 1. Ask yourself, "Is it worth everyone from the dishwasher to the general manager hating me to get my steak re-cooked?" Now that I think about it, maybe that steak is medium after all!
*Side note: In my experience, spitting, etc. in customers' food DOES NOT HAPPEN! Thinking that sending your food back will cause someone to huck a loogie in it is not true like in the movies, but it will make everyone working at the restaurant want to murder your children... which they already did anyway, your brats are messy, whiny, and obnoxious.
6) Leave a bad tip. Really, this is the best way to get bad service, and bad karma. Nowadays, there is no set dollar amount that is good or bad, but rather, it is a percentage. Let me give you a breakdown of the message you send with different tip percentages:
20% and up: Great job, Sam! The food was good, and your service was great. What's more, we think you are handsome, your jokes are funny, and we want you to succeed in life!
15-19%: Good job! We liked you and the food well enough, but I'm not about to give you my daughter's hand in marriage. I hope you move on to bigger and better things, so here's some money. Definitely get a real job though...
10-15%: Well, that was OK. Either there was a problem with the food or the service. I don't hate you as a person, Sam, but I'm definitely not about to call you on the weekend. Really, what I'm saying is, you did a decent job, but I am too much of a cheap ass or too broke to give you a proper tip. Sorry I'm not sorry.
5-10%: Either a) I was born before 1955 (Dad, I'm talking to you here), b) there was a huge problem with our dining experience and I am blaming you, c) I really can't afford to be eating out, and this tip thing is the first thing in my budget to get cut, or d) F#%& YOU!!
0-5%: I literally hope you starve to death.
And that's it, folks! I honestly wish I didn't know what each table left me, so I wouldn't have to harbor all these feelings, but that's just how it works!
So the next time you go out to eat, try to remember that your server is just a person. They have their own lives completely outside of serving! Ask them about it, and get to know what they do other than bring you ranch dressing and clean up after your children. Until next time, FOLLOW THE PACE RABBIT!
Now, in my opinion, there are two types of people in this world: Those who have worked as a server, and those who haven't. If you are in the camp of "those who haven't," please raise your hand.
Oh, you haven't? GO PUNCH YOURSELF IN THE STOMACH 13 TIMES FOR STIFFING YOUR FELLOW BROKE HUMAN BEING!!!!! News flash! Your ranch dressing is not that important, and $2.47 is not an acceptable gratuity! (unless your bill was less than $15)
Servers are a rare breed who work almost exclusively on tips. In other words, we get paid only as much as you want to pay us. We basically just act as liaison between the cooks in the back and the customers in the front, successfully pissing both parties off without actually being the one to do anything wrong. In other words, we are the bearers of bad news. It is a fast-paced, high stress work environment, but that cash payday at the end of every night makes it worth it... sometimes...
Now, a lot of people (most of you who raised your hand earlier) are actually quite terrible at being a dining out customer. Sure, courtesies have changed in the past few decades, but as a general rule think of your server (and all your restaurant staff) as a fellow human being and you should not have any problems. For a more detailed plan of attack, check out my how-to in reverse below!
How to Receive Bad Service at a Restaurant:
1) Ask the host to move several different times before settling on a table. Better yet, just walk in and sit where you'd like. These people clearly don't know what they're doing anyway.
2) As the server greets your table, interrupt them loudly by stating what you'd like to drink/eat in one-word sentences (i.e., "WATER!!"). If you brought your air horn, now would be the time to use it.
3) Create a very complex version of what you want, and order that to eat. Better yet, ask for something that isn't even on the menu. (Now, this one get's a little controversial. I understand there are a lot of food allergies and even more yuppy diets that tell you what you can and can't eat. Ideally, you would go in knowing this and look at menus before deciding on a restaurant. Simple fact is, the more complicated your order, the angrier the server and the kitchen staff)
4) Ask for one thing at a time, each time your server comes to the table. No, your ketchup, ranch dressing, iced tea refill, and extra napkins absolutely cannot come out all at the same time!
5) Send food back. Now, obviously there are instances when this is necessary (objects in food, cold food, etc.) but you need to know that if you ordered a steak medium and send it back for not being cooked right, you are now Public Enemy Number 1. Ask yourself, "Is it worth everyone from the dishwasher to the general manager hating me to get my steak re-cooked?" Now that I think about it, maybe that steak is medium after all!
*Side note: In my experience, spitting, etc. in customers' food DOES NOT HAPPEN! Thinking that sending your food back will cause someone to huck a loogie in it is not true like in the movies, but it will make everyone working at the restaurant want to murder your children... which they already did anyway, your brats are messy, whiny, and obnoxious.
6) Leave a bad tip. Really, this is the best way to get bad service, and bad karma. Nowadays, there is no set dollar amount that is good or bad, but rather, it is a percentage. Let me give you a breakdown of the message you send with different tip percentages:
20% and up: Great job, Sam! The food was good, and your service was great. What's more, we think you are handsome, your jokes are funny, and we want you to succeed in life!
15-19%: Good job! We liked you and the food well enough, but I'm not about to give you my daughter's hand in marriage. I hope you move on to bigger and better things, so here's some money. Definitely get a real job though...
10-15%: Well, that was OK. Either there was a problem with the food or the service. I don't hate you as a person, Sam, but I'm definitely not about to call you on the weekend. Really, what I'm saying is, you did a decent job, but I am too much of a cheap ass or too broke to give you a proper tip. Sorry I'm not sorry.
5-10%: Either a) I was born before 1955 (Dad, I'm talking to you here), b) there was a huge problem with our dining experience and I am blaming you, c) I really can't afford to be eating out, and this tip thing is the first thing in my budget to get cut, or d) F#%& YOU!!
0-5%: I literally hope you starve to death.
And that's it, folks! I honestly wish I didn't know what each table left me, so I wouldn't have to harbor all these feelings, but that's just how it works!
So the next time you go out to eat, try to remember that your server is just a person. They have their own lives completely outside of serving! Ask them about it, and get to know what they do other than bring you ranch dressing and clean up after your children. Until next time, FOLLOW THE PACE RABBIT!
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