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!
Monday, July 15, 2013
St. Louis 5150
On June 28th I raced the St. Louis 5150. Since there have been so few Pan-Am Cups in North America this year, I have been racing a lot of non-draft events to keep sharp... and because they're fun too, in spite of getting bike-envy of age-groupers who make astronomically more money than I do...
The race actually took place in Innsbrook, which is pretty much just idyllic. I would love to vacation here, or even get a training camp set up here. It is nestled in the wooded hills outside St. Louis, and there are several very pristine lakes around. Rachel was glad she came with me, if for no other reason than to enjoy the views!
We drove down after a day in Omaha, and I warmed up a bit and scoped out the race course the day before. I knew it was going to be tough, but I didn't know how tough! Olive Garden for dinner, lights out, an early alarm, and an hour drive brings us to the race course again. Now, I got in a little warm up, but then I realized I had to use the bathroom. I went to the porta-potties... of which there were only 12 for 900+ competitors... and sparing you the gory details had to wait and wait and wait and finally was finished just a few minutes before my wave left! I got transition set up and warmed up just a shade more and headed to the water.
Rachel is a great motivator for me, without even knowing it. I've never even fully illustrated this to her, but seeing her just before the start brings out my prehistoric this-is-MY-mate-and-I-will-fight-to-the-death-for-her instincts. I know it sounds weird, and I realize none of my competitors will probably even come in contact with her at all, let alone hurt her. But I had visualized that, and the weird thing was, it WORKED! I was in kill mode toeing the line. I led all the way through both turns, and then got passed by 3 guys who I stayed with. Coming into the finish, I remembered I told Rach I would come out in the top 3, so I passed one of the guys back and hit the beach.
I helped a guy with his zipper running up to transition (there is not a single level surface in that whole county, so we ran up and up and UP) and got some Karma points, and came out of transition in second behind Mr. Billington himself. I knew the bike would be hard, but not having a good warmup really hurt me in the first few miles, which is where I got passed. It was a hilly, winding course, so I lost contact with the leaders, but came off the bike 8th.
I would like to start out the run recap by saying that Ultramax Sports are murderers. Some swimmer must have stolen that dude's girlfriend a while ago, because he clearly hates us swimmers judging by that run! I cannot stress enough how brutal this run was. It was mostly on gravel, and to say it was hilly would be like saying Lindsey Lohan kinda likes to party. The hills were steep, rolling, and everywhere. I thought I might have to crawl at times. I got passed twice, and crossed the line, gasping for air and vomiting shards of my pelvis into the bushes, for a 10th place finish.
I was reasonably happy, but again I had hoped to be in the money. Still, I think 10th here was a much better result than 10th in Lawrence with this field and this course.
After the race, Rachel and I had a bit of a vacation. We ate at some damn good restaurants (Pi Pizza, restaurant review in the future?) went to the zoo, and toured the Anheuser-Busch Factory, which was really impressive. I think we both needed that time, kind of away from everything and being together, more than either of us realized.
Until next time, FOLLOW THE PACE RABBIT!!
The race actually took place in Innsbrook, which is pretty much just idyllic. I would love to vacation here, or even get a training camp set up here. It is nestled in the wooded hills outside St. Louis, and there are several very pristine lakes around. Rachel was glad she came with me, if for no other reason than to enjoy the views!
We drove down after a day in Omaha, and I warmed up a bit and scoped out the race course the day before. I knew it was going to be tough, but I didn't know how tough! Olive Garden for dinner, lights out, an early alarm, and an hour drive brings us to the race course again. Now, I got in a little warm up, but then I realized I had to use the bathroom. I went to the porta-potties... of which there were only 12 for 900+ competitors... and sparing you the gory details had to wait and wait and wait and finally was finished just a few minutes before my wave left! I got transition set up and warmed up just a shade more and headed to the water.
Rachel is a great motivator for me, without even knowing it. I've never even fully illustrated this to her, but seeing her just before the start brings out my prehistoric this-is-MY-mate-and-I-will-fight-to-the-death-for-her instincts. I know it sounds weird, and I realize none of my competitors will probably even come in contact with her at all, let alone hurt her. But I had visualized that, and the weird thing was, it WORKED! I was in kill mode toeing the line. I led all the way through both turns, and then got passed by 3 guys who I stayed with. Coming into the finish, I remembered I told Rach I would come out in the top 3, so I passed one of the guys back and hit the beach.
I helped a guy with his zipper running up to transition (there is not a single level surface in that whole county, so we ran up and up and UP) and got some Karma points, and came out of transition in second behind Mr. Billington himself. I knew the bike would be hard, but not having a good warmup really hurt me in the first few miles, which is where I got passed. It was a hilly, winding course, so I lost contact with the leaders, but came off the bike 8th.
I would like to start out the run recap by saying that Ultramax Sports are murderers. Some swimmer must have stolen that dude's girlfriend a while ago, because he clearly hates us swimmers judging by that run! I cannot stress enough how brutal this run was. It was mostly on gravel, and to say it was hilly would be like saying Lindsey Lohan kinda likes to party. The hills were steep, rolling, and everywhere. I thought I might have to crawl at times. I got passed twice, and crossed the line, gasping for air and vomiting shards of my pelvis into the bushes, for a 10th place finish.
I was reasonably happy, but again I had hoped to be in the money. Still, I think 10th here was a much better result than 10th in Lawrence with this field and this course.
After the race, Rachel and I had a bit of a vacation. We ate at some damn good restaurants (Pi Pizza, restaurant review in the future?) went to the zoo, and toured the Anheuser-Busch Factory, which was really impressive. I think we both needed that time, kind of away from everything and being together, more than either of us realized.
Until next time, FOLLOW THE PACE RABBIT!!
Dallas Re-Cap 2013
So, I realize this is quite late, but you're all used to that by now... In other news, this is the first time I've had to put a year on a race recap to keep it straight with the prior year, so that's pretty cool!
On June 1st, I raced in the Dallas Pan-Am Cup. Going in, I felt pretty well-prepared, although I knew the field was tough and it was going to be hot. I had done plenty of heat acclimation, and I felt like my head was on pretty straight. I stayed at the host hotel, which literally has the transition in its parking lot and several restaurants within walking distance, so I was set up nicely!
In the weeks leading up to this race, my goal was to finish top-10 and get some prize money. This is a good goal, but I think it caused me to focus on that outcome rather than on the process. A process goal would be something like "MAKE THE PACK ON THE SWIM!! YOU'RE A SWIMMER FOR GOD'S SAKE!!" But I was too worried about what might come later, and so I lost focus, didn't realize how far back I was in the water, and missed the breakaway group of 9 coming out of the water.
Now, in my own defense, I was probably not as fit in the water as I thought I was. Also, my warmup got cut short due to incoming weather (which never really came at all...) but so did everyone else's. And, I was leading a group going into the first buoy, but I got mauled by a bunch of people, like literally dunked. Not fun. Ultimately though, the loss of focus caused me to make bad judgements in the water which cost me that breakaway group. Making that group nearly guaranteed coming out in the money!
The bike was largely uneventful, except that our small group got caught by another small group, and then no one wanted to work anymore (except the breakaway!). OK, there was an incident involving me and another rider, so I figure I'll give my side of the story here.
I won't name names, but basically this guy and I had been running our group together, and doing a pretty good job until the groups joined. Now, we had been rotating to the right after taking a pull at the front, so after I took a pull I moved right. His front tire had crossed mine, so he was basically sitting where I was about to move, and when I did, we touched tires pretty hard and he went down... pretty hard...
It was an honest mistake on both of our parts, I wish him all the best, and I would never purposely do something to put one of my peers in danger.
I had a decent run given the conditions... which were hot and long... and wound up 18th overall. Obviously not what I'd hoped for. After the race I had to face some tough questions, and I came up with some good answers. I revamped my mental approach, and I really sharpened my swim. It is, after all, my weapon, and I wanna KILL with it!
Until next time, FOLLOW THE PACE RABBIT!!!
On June 1st, I raced in the Dallas Pan-Am Cup. Going in, I felt pretty well-prepared, although I knew the field was tough and it was going to be hot. I had done plenty of heat acclimation, and I felt like my head was on pretty straight. I stayed at the host hotel, which literally has the transition in its parking lot and several restaurants within walking distance, so I was set up nicely!
In the weeks leading up to this race, my goal was to finish top-10 and get some prize money. This is a good goal, but I think it caused me to focus on that outcome rather than on the process. A process goal would be something like "MAKE THE PACK ON THE SWIM!! YOU'RE A SWIMMER FOR GOD'S SAKE!!" But I was too worried about what might come later, and so I lost focus, didn't realize how far back I was in the water, and missed the breakaway group of 9 coming out of the water.
Now, in my own defense, I was probably not as fit in the water as I thought I was. Also, my warmup got cut short due to incoming weather (which never really came at all...) but so did everyone else's. And, I was leading a group going into the first buoy, but I got mauled by a bunch of people, like literally dunked. Not fun. Ultimately though, the loss of focus caused me to make bad judgements in the water which cost me that breakaway group. Making that group nearly guaranteed coming out in the money!
The bike was largely uneventful, except that our small group got caught by another small group, and then no one wanted to work anymore (except the breakaway!). OK, there was an incident involving me and another rider, so I figure I'll give my side of the story here.
I won't name names, but basically this guy and I had been running our group together, and doing a pretty good job until the groups joined. Now, we had been rotating to the right after taking a pull at the front, so after I took a pull I moved right. His front tire had crossed mine, so he was basically sitting where I was about to move, and when I did, we touched tires pretty hard and he went down... pretty hard...
It was an honest mistake on both of our parts, I wish him all the best, and I would never purposely do something to put one of my peers in danger.
I had a decent run given the conditions... which were hot and long... and wound up 18th overall. Obviously not what I'd hoped for. After the race I had to face some tough questions, and I came up with some good answers. I revamped my mental approach, and I really sharpened my swim. It is, after all, my weapon, and I wanna KILL with it!
Until next time, FOLLOW THE PACE RABBIT!!!
Wednesday, July 10, 2013
#FBF: Luau Take 1
I know, I said I wouldn't do this again... but I failed to blog for a while. My bad... I'd make some half-hearted vow to be more regular, but lets me honest, its me we're talking about here. Here's how the first little piggy made it to the market!
Last post I previewed my plan to do a Luau, complete with the Kalua pig. Well, I simplified things a bit, but for the most part I did everything as traditionally as I could, and the results were delicious and fun!
OK, for you non-pacific islanders out there, a Kalua pig is basically roasted in a pit in the ground over the course of a day, using smoke and hot rocks buried with the pig to do the cooking. Now, I am a big picture guy, so I will give you a general rundown of what I did, and then detail the rest out further on down. To me, this is the easiest way to understand it.
You know what the best part about this is? I pretty much just read other people's blogs (none of whom are trained chefs... or Hawaiians...) to figure out how to do this. And now, you are reading my blog learning how in the same way. I can only hope one of you dumb schmucks tries this, and then blogs about it to pass on the information! ... OK that got too deep, just read and enjoy...
*Disclaimer* This cooking process involves fire, super-heated rocks, and burying and leaving said objects (fire and hot rocks) relatively unattended in the ground for a while. Use common sense! Don't burn your house down... its a hassle... take my word for it.
Here is the general rundown:
1) Dig a pit
2) Line the pit with rocks
3) Build a fire on the rocks
4) Feed the fire for a couple hours to heat the rocks
5) Prepare and wrap the pig
6) Put leafy branches or soaked wood chips on fire
7) Put pig on fire and cover with more branches
8) Cover the whole mass with a wet blanket
9) Cover with a layer of dirt to make airtight
10) Wait 12-16 hours, and enjoy!
That's basically it! Here are more details on what I did with each of the steps.
#1-2 The pit: Dig a pit about 3 feet deep with steep walls. If you're doing a whole pig, it should be about the size of a shallow grave (foreshadowing? I hope not... so be careful!) Since I only did a shoulder it was just about 3 feet by 3 feet. The rocks should be somewhere between the size of a softball and a grapefruit, and enough to surround whatever you are roasting, and maybe even to stuff a few inside the carcass. I used paver bricks, which actually worked great! *Warning* Evidently some rocks, like those that have been in water for a long time, will explode when super-heated. Maybe try just heating one rock in a fire first before going all in. Or just wus out like me and use bricks!
#3-4 The fire: Pretty easy, right? The bigger, hotter, and longer you burn it, the better. Once you've got glowing hot rocks/bricks, let it smolder down for 20 mins or so.
#5 The Piggy: Now, at the outset, I'd like to say that those who are strictly traditional are never innovative. Traditionally the pig is just salted and wrapped in banana leaves, and maybe chicken wire for easy handling. I followed suit and just used salt and wrapped it in cabbage leaves (again, no banana trees in Kearney!) and then aluminum foil to keep it all together. When I do it again, I am gonna spice rub the sh%+ out of that pig! The final product was tender and juicy, just a little bit plain. I love me some BBQ, so I say spice that up! But don't try and tell a large Samoan man that it is traditional, he might hurt you.
#6-9 Entombing: arrange the rocks and coals a bit (I don't feel like I need to say "don't use your bare hands" ...maybe some tongs would be in order?) to make a nice bed that will surround the meat. If you're using a whole pig, save a few to put in the cavity. Then, put some wet wood or leafy branches down to make a 2-4 inch cushion. No, I still haven't found any damn banana trees in Kearney! I used maple branches and soaked hickory chips... did I mention I love barbecue? Put a few more branches on top. The steam/smoke really flavors the meat and helps cook it, so don't be shy! Then, put a wet blanket over the whole mess, and add enough dirt to make it airtight on all the edges. Wait for a minute and watch for smoke escaping, that is not what you want! Seal 'er up tight!
#10 Wait: This was really hard for me, and that is why I hate baking. Just wait. Leave it alone. Don't look at it. You won't be able to smell anything or see anything happening, so there's no need to check on it. Why are you still glancing over there?? It might be smart to have someone on the premises to make sure nothing burns down or explodes, though. HEY, what did we say about checking on it?!?! Leave it alone!
If you've done everything properly (which you probably didn't... you're a dumb schmuck and you've been pounding Bud heavy since 9 am) then after 12 hours or so you'll have a mess of tender pork waiting to be eaten in a drunken-munchies rage. Take the blanket off, clear off the branches and get ready! If you just did a shoulder like me, use a pair of oven mitts and just put it in a pan. If you did the whole shebang, find the three drunkest guys at the party to help you haul Babe off the coals and into the kitchen!
At this point, it's all fair game. Sandwiches? Sure. Pork tacos? Prove it! Sauce? I like your style. Pork Pie? Lets get weird! Just eat it, and until next time, FOLLOW THE PACE RABBIT!
Last post I previewed my plan to do a Luau, complete with the Kalua pig. Well, I simplified things a bit, but for the most part I did everything as traditionally as I could, and the results were delicious and fun!
OK, for you non-pacific islanders out there, a Kalua pig is basically roasted in a pit in the ground over the course of a day, using smoke and hot rocks buried with the pig to do the cooking. Now, I am a big picture guy, so I will give you a general rundown of what I did, and then detail the rest out further on down. To me, this is the easiest way to understand it.
You know what the best part about this is? I pretty much just read other people's blogs (none of whom are trained chefs... or Hawaiians...) to figure out how to do this. And now, you are reading my blog learning how in the same way. I can only hope one of you dumb schmucks tries this, and then blogs about it to pass on the information! ... OK that got too deep, just read and enjoy...
*Disclaimer* This cooking process involves fire, super-heated rocks, and burying and leaving said objects (fire and hot rocks) relatively unattended in the ground for a while. Use common sense! Don't burn your house down... its a hassle... take my word for it.
Here is the general rundown:
1) Dig a pit
2) Line the pit with rocks
3) Build a fire on the rocks
4) Feed the fire for a couple hours to heat the rocks
5) Prepare and wrap the pig
6) Put leafy branches or soaked wood chips on fire
7) Put pig on fire and cover with more branches
8) Cover the whole mass with a wet blanket
9) Cover with a layer of dirt to make airtight
10) Wait 12-16 hours, and enjoy!
That's basically it! Here are more details on what I did with each of the steps.
#1-2 The pit: Dig a pit about 3 feet deep with steep walls. If you're doing a whole pig, it should be about the size of a shallow grave (foreshadowing? I hope not... so be careful!) Since I only did a shoulder it was just about 3 feet by 3 feet. The rocks should be somewhere between the size of a softball and a grapefruit, and enough to surround whatever you are roasting, and maybe even to stuff a few inside the carcass. I used paver bricks, which actually worked great! *Warning* Evidently some rocks, like those that have been in water for a long time, will explode when super-heated. Maybe try just heating one rock in a fire first before going all in. Or just wus out like me and use bricks!
#3-4 The fire: Pretty easy, right? The bigger, hotter, and longer you burn it, the better. Once you've got glowing hot rocks/bricks, let it smolder down for 20 mins or so.
#5 The Piggy: Now, at the outset, I'd like to say that those who are strictly traditional are never innovative. Traditionally the pig is just salted and wrapped in banana leaves, and maybe chicken wire for easy handling. I followed suit and just used salt and wrapped it in cabbage leaves (again, no banana trees in Kearney!) and then aluminum foil to keep it all together. When I do it again, I am gonna spice rub the sh%+ out of that pig! The final product was tender and juicy, just a little bit plain. I love me some BBQ, so I say spice that up! But don't try and tell a large Samoan man that it is traditional, he might hurt you.
#6-9 Entombing: arrange the rocks and coals a bit (I don't feel like I need to say "don't use your bare hands" ...maybe some tongs would be in order?) to make a nice bed that will surround the meat. If you're using a whole pig, save a few to put in the cavity. Then, put some wet wood or leafy branches down to make a 2-4 inch cushion. No, I still haven't found any damn banana trees in Kearney! I used maple branches and soaked hickory chips... did I mention I love barbecue? Put a few more branches on top. The steam/smoke really flavors the meat and helps cook it, so don't be shy! Then, put a wet blanket over the whole mess, and add enough dirt to make it airtight on all the edges. Wait for a minute and watch for smoke escaping, that is not what you want! Seal 'er up tight!
#10 Wait: This was really hard for me, and that is why I hate baking. Just wait. Leave it alone. Don't look at it. You won't be able to smell anything or see anything happening, so there's no need to check on it. Why are you still glancing over there?? It might be smart to have someone on the premises to make sure nothing burns down or explodes, though. HEY, what did we say about checking on it?!?! Leave it alone!
If you've done everything properly (which you probably didn't... you're a dumb schmuck and you've been pounding Bud heavy since 9 am) then after 12 hours or so you'll have a mess of tender pork waiting to be eaten in a drunken-munchies rage. Take the blanket off, clear off the branches and get ready! If you just did a shoulder like me, use a pair of oven mitts and just put it in a pan. If you did the whole shebang, find the three drunkest guys at the party to help you haul Babe off the coals and into the kitchen!
At this point, it's all fair game. Sandwiches? Sure. Pork tacos? Prove it! Sauce? I like your style. Pork Pie? Lets get weird! Just eat it, and until next time, FOLLOW THE PACE RABBIT!
Saturday, June 8, 2013
#FBF: The First Little Piggy...
Those of you who know me know I love a good challenge. Obviously, that kinda comes with the job description of being a professional triathlete, but I also love a culinary ironman, so to speak. Something I have always wanted to do as a "foodie" is roast a luau pig. Yep, I'm talking dig a pit, build a fire in it, put a whole pig on top of the coals, and bury it. Then, 16 hours later, enjoy some delicious pulled pork!
There are several problems involved with this. The biggest one, in my opinion, is finding enough people to eat a whole 250 lb pig... I love pulled pork sandwiches, but I'm not sure I want to eat them for the next 6 months... So, the idea came into my head to do it for my brother's rehearsal dinner, which will be out at my parent's house!
I was pumped... Andrew and Heather were a little apprehensive...
Long story short, I've decided to do a few trial runs over the course of the summer, the first one being just a pork shoulder to be interred early tomorrow morning and enjoyed tomorrow evening! There will certainly be a follow-up post on this, including some detailed instructions, what works, what doesn't work, what can be substituted (yeah, banana leaves are hard to come by in Nebraska!) and all that good stuff. I will even include pictures for my 3rd grade level readers out there!
I know, this is sort of a cop out, but I wanted to give everyone a preview of what's to come! Until next time, FOLLOW THE PACE RABBIT!!!
There are several problems involved with this. The biggest one, in my opinion, is finding enough people to eat a whole 250 lb pig... I love pulled pork sandwiches, but I'm not sure I want to eat them for the next 6 months... So, the idea came into my head to do it for my brother's rehearsal dinner, which will be out at my parent's house!
I was pumped... Andrew and Heather were a little apprehensive...
Long story short, I've decided to do a few trial runs over the course of the summer, the first one being just a pork shoulder to be interred early tomorrow morning and enjoyed tomorrow evening! There will certainly be a follow-up post on this, including some detailed instructions, what works, what doesn't work, what can be substituted (yeah, banana leaves are hard to come by in Nebraska!) and all that good stuff. I will even include pictures for my 3rd grade level readers out there!
I know, this is sort of a cop out, but I wanted to give everyone a preview of what's to come! Until next time, FOLLOW THE PACE RABBIT!!!
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