The United Steaks

Courtesy of Flickr user, Alaina.

A Full Belly is a weblog about eating well, edited and published by Alaina Browne.

I am not a Foodie, Food Critic, or Food Expert, but I am a food lover and the editor and publisher of A Full Belly. I moved to New York City in November of 2002 and immediately became enamored with the city’s food culture and fascinated by the possibility (and feasibility!) of eating at a different New York City restaurant every night for the rest of my life. Not to mention the wonders of delivery and takeout! Now in San Francisco, I’m discovering a whole new world of food, and I can’t wait to share it with you!

From Contra Costa Times:

Pressing olive oil is one of the most ancient activities known to mankind; one thinks immediately of Greece, Italy or Spain. But, increasingly, California is moving to the fore with artisanal oils noted for their flavors, freshness and designer price tags.

Olive oil is nothing new in California, nor is this the oil’s first brush with stardom. Olive trees were first planted in California about 200 years ago by Spanish priests. Ever since, as Judith M. Taylor relates in her book, “The Olive in California: History of an Immigrant Tree,” the interest and the money have seesawed back and forth between olive oil and table olives.

A hot commodity in the 19th century, olive oil took a back seat to whole olives for much of the 20th century because of shifting consumer taste and competition from cheaper imports. Now California olive oil is in the spotlight again, gaining the respect that eludes California table olives.

About 300 artisan growers and producers are involved in California’s olive oil trade.

When it comes to pizza, I’m a New York -style-thin-crust-guy straight to the core. Unfortunately for me, living in Omaha, NE doesn’t present me with too many choices for authentic New York pizza. Enter Frank’s Pizzeria (132nd & Dodge).

Perfectly charred crust, cheese melted to perfection and perfect dough in the bones.

Brooklyn-born Joe and Bernadette D’Elia and brother-in-law Mike Larsen named their joint after Frank Jacobellis, who taught Joe the business early in life and went on to become his father-in-law.

While it is tough to find authentic NY Pizza anywhere other than NY, Frank’s is definitely the place. Just ask the transplanted New Yorkers who you’ll typically find hanging out there when the Yankees or Mets are on TV.

When shopping for steak at your local grocer, the Washington Post digs deep to show you how to pick the perfect steak.

In a nutshell, if you see rib or loin in the name, that is good. If you see chuck or round, you are looking at a cut which requires a long, slow moist heat to tender up.

We’ve been feasting on great wines, of late. Thankfully, we’re fortunate enough to do so, because there are some fine reds out there waiting for a celebration. Last night, at Saltus River Grill in historic downtown Beaufort, we uncorked another splendid Pinot from Oregon’s Willamette Valley.

According to Oregon Pinot Noir Club, the Terrapin Cellars Pinot Noir 2004 is a major score.

WOW – pinot noir that tastes good for just $16! I’ve been tasting a lot of “value-priced” pinots from Oregon lately – most of them are simply disgusting, and undrinkable. Thus I was quite pleased to find this gem. It’s made by a guy named Rob Clark, who manages nine vineyards around Salem, and got into winemaking as a very minor sideline. From the ’04 vintage he made almost 1,000 cases of pinot gris, and only 150 cases of this pinot noir. I just want to make a good table wine that sells for a reasonable price,” he told me. He succeeded with this wine, which has plentiful dark-flavored fruit, a bit of plumpness in the middle, and a fruit-based finish that is extended for long seconds thanks to that fresh ’04 acidity. It’s a bona-fide bargain.

This bold wine is earthy and spicy. The timid need not apply.

Last night we enjoyed several beers native to the mountains and foothills of western North Carolina. I’ve written here before about Highland Brewing’s Oatmeal Porter, which is excellent. Now I have new news to share.

Before (and after) the Donna The Buffalo show at The Orange Peel, we stopped in to Barley’s Tap Room, recognized as “Best Taproom in the South” by Southern Draught Beer News and “Top Tap in the South” by Celebrator Beer Magazine. We sampled the porter and a Belgian-style ale from Pisgah Brewing Co. of Black Mountain, which specializes in hand-crafted organic beers. After the show we returned for Catawba’s Oak-Aged I.P.A. Ah the hoppy goodness…

Dan Freeman, a.k.a. “Bar Man” visited 1000 bars in a single year’s time, completing his task just before New Year’s.

According to the NY Daily News, Freeman, who retired from the consulting firm he owned, said he had always wanted to sample as many city bars as possible. With time on his hands, and his wife’s permission, he embarked on a drinking man’s dream.

Waiter Rant: DO NOT SMELL THE CORK! - When I see someone do this I know I’m dealing with a complete amateur. Guess what you’re gonna smell? Cork! You want to feel the cork to make sure it’s intact. Is the bottom of the cork moistened with wine? Good. That means it was stored properly. Make sure the name on the cork matches the name on the bottle. Sometimes unscrupulous bastards put cheap wine in old wine bottles and re-cork them! Is there mold on the cork? That’s a bad sign. But smelling the cork, in the vast majority of cases, tells you nothing. (Full disclosure – I used to smell the cork before I was a waiter.)

If you enjoy wine, Mondovino, a documentary by Jonathan Nossiter, is a must see. The film has a fascinating cast of characters, and its central theme explores the mounting tension between local producers and global behemoths like Napa’s Robert Mondavi and Sons.

Aimé Guibert of Languedoc and Hubert de Montille of Bordeaux, both determined believers in terroir–the sense of place that gives wine its true character–are the clear heroes in the film. Michel Rolland, a wine consultant who espouses the values of modernization and the Mondavi family who value globalization are the villians.

Hubert de Montille told The Telegraph, “I am un partisan du terroir. But you have vin terroir all over the world, including the United States - wherever you have people who cherish diversity and individuality in wine. For me, the battle isn’t between Europe and the US. It is industrial wine against the culture of wine, that’s the real conflict. These big companies are so powerful and their ambition is so great that they may not keep a space open for vin terroir, for all wine that has a sense of place, rather than just a sense of marketing.”

Southern France’s Languedoc region is one of the places where this conflict was most recently fought. Mondavi had identified forested land in Aniane as suitable for making world-class wine, but citizens of the town with the aid of their Communist mayor rebuked their advances.

According to Wine Spectator, Mondavi had planned to spend about $8 million developing the vineyard and building a showcase winery, which would eventually produce up to 20,000 cases per year of high-end Syrah.

But the site they chose was on the 2,200-acre undeveloped massif, which is flanked by woods and nearly impenetrable bush (known as garrigue), and topped by 750-foot-high plateaus with sweeping views. Hunters, ecologists and naturalists fought against any development in the area, which they consider an environmental shrine.

Mondavi was in part attracted to Aniane because it is home to one of the finest wineries in southern France, Mas de Daumas Gassac, which makes a long-lived red wine in Aniane. But the winery’s founder, Aimé Guibert, criticized Mondavi for wanting to develop a winery on public land.

I had a fine piece of pepper-encrusted Wahoo last Friday night.

No doubt, I have the fish itself to thank. But the Johnson & Wales-trained chef was no slouch. We were dining at Delaney’s Bistro on St. Simon’s Island, along the Georgia coast. Everyone’s food was outstanding.

Caterina, one of Flickr’s founders, knows a great deal about many things. Witness her recommendations below…

They serve delicious scones at Samovar, the magic ingredient being the crystals of salt sprinkled on top with the oats. To hit a chunk of salt is a surprise, and the flavor of it blossoms on your tongue.

The same principle is at work with these Fleur de Sel Caramels, which we have become addicted to, and buy as presents for everyone we know.

I have low blood pressure, so I’m always craving salt. Not so fond of sugar, which is a good thing.

Adelsheim is one of Oregon’s outstanding pinot producers. If you can locate their wine, buy it and toast to your good fortune.

Here’s the winery’s origin story:

On a beautiful June day in 1971, David Adelsheim and Ginny Adelsheim stood above an open field and were taken with the beauty of its orange and purple wildflowers.

Five hundred feet below, Oregon’s north Willamette Valley stretched out in a patchwork of orchards, pasture and native trees. The field, rich with clay-loam soil, had a gentle southern exposure and was sheltered by the Chehalem Mountains. The Adelsheims had dreamed of planting a vineyard in the area since returning from a summer in Europe, where they were inspired by the hand-made foods and wines they encountered.

In 1972, the Adelsheims began planting their original 15-acre vineyard at Quarter Mile Lane with Pinot noir, Chardonnnay, Pinot gris, and Riesling.

Relying on family and friends for assistance, they battled weeds, mildew, birds and deer — and the widely perceived futility of growing wine grapes in northern Oregon’s cooler climate.

Having enjoyed several bottles of Adelsheim Pinot Noir over the years, I can attest that the winemaker’s passion comes through loud and clear. It’s great stuff.

A note on the labels: Drawn by Ginny Adelsheim, the Oregon Series wines feature full-color drawings of family and friends who have worked in the original estate vineyard and winery at Quarter Mile Lane. In addition to acknowledging their efforts toward establishing Adelsheim Vineyard, these labels reflect the spirit of cooperation that has characterized our business since its founding in 1971.

You know what I really love? Greek Potatoes.

I think it’s the way the lemon soaks in.

Roast Potatoes
Serves 6-8

12 Peeled and chopped potatoes
4-5 Lemons
2-3 cups Chicken broth
1/4 cup Shortening
Olive oil
Garlic (fresh or powdered)
Oregano
Salt
Pepper

Wash the potatoes. Cut into quarters lengthwise, and place in a large and deep enough baking pan. Sprinkle or lightly brush the potatoes with olive oil. Put the chicken broth in the pan, add the juice from 3 lemons and top off to about 1cm deep with water if needed. Season the potatoes with salt, pepper, orgenano, and finely chopped garlic or garlic powder. Turn the potatoes over and repeat the seasoning. Cut 1/4 cup of shortening (or lard) into 1/2 in. by 1/2 in. cubes and distribute evenly amongst the potatoes. Cover the pan and place in the oven at 375 degrees for about 30-40 minutes or until the potatoes are tender inside. Uncover the potatoes and broil for a short while to brown and crips them as desired. Squeeze a lemon or two over them.

Substitute vegetable broth for vegetarians.

[via Eat Greek Tonight]

Associated Press: Pittsburgh Brewing Co., the maker of Iron City Beer, filed for protection from creditors under federal bankruptcy regulations Wednesday after failing to pay $2.5 million in water and sewage bills.

Pittsburgh Brewing, which employs about 250 people, will continue to operate while under Chapter 11 protection, said company attorney Robert O. Lampl.

The company had defaulted on sewage treatment payments dating back to 1996 and had failed to pay current water and sewage bills - charges totaling about $2.5 million, said Holly Parada, a spokeswoman for the Pittsburgh Water & Sewer Authority.

The company, which also makes I.C. Light beer, had agreed with the water authority to pay off the charges in installments. After meeting some of its obligations, the company eventually fell behind in its payments.

The outstanding charges include about $2.3 million in unpaid sewage treatment bills from 1996 to 2004 and roughly $200,000 in water and sewage costs for this year, Parada said.

Chicagoist went on a Michigan Avenue Chocolate Crawl last August. Here’s a piece from their thorough, well-crafted report:

Vosges Haut Chocolate has made a name for itself over the past few years as Chicago’s premier destination for chic, refined, high-end chocolates, incorporating unusual ingredients (wasabi, curry, saffron, anyone?) and achieving spectacular, beautiful results. Chicagoist munched on samples of wasabi-infused Black Pearl chips and heavenly toffee, while store employees pointed us toward the Naga (curry) as their most popular choice. We selected the Poivre (black pepper) and one with olive oil, as well, and were not disappointed. These chocolates are stunning and delightful, with just enough exotic flair to rouse the tastebuds and thrill your sense of the unexpected.

What was genuinely unexpected about Vosges, and not really appreciated, was the nasty attitude of the ladies behind the counter. They seemed flustered by any sign of customer indecision, at one point handing us a condescending card instructing us how to eat a truffle. We sat at the store’s tiny tables and genuinely regretted that something as light-hearted as chocolate had to be spoiled by such a snobbish environment. Food should be fun and inviting, especially chocolate. Chicagoist appreciates the craft of these chocolates but we’ve been to Alinea and felt more comfortable. Bring plenty of cash (four small truffles cost $8.50) and get these puppies to go.

NYT: Champagne facials, wine massages - these have been available at scattered spas across the country, from Beverly Hills, Calif., to Martha’s Vineyard, Mass. But, for the “Sideways” set, the Kenwood Inn says it is the only American spa expressly dedicated to intoxicating all senses with fruits of the vine.

Science has long suggested a connection between polyphenols, which are found in grapes, and good health and longer life. American wine sales are booming. And regional treatments - papaya scrubs in the tropics, maple body wraps in Canada, even chocolate baths and massage in Hershey, Pa. - are hot.

Spas have found that they can use their local environment as an attraction - “whether that means sea salt from the ocean or cactus flower from the desert,” says Lynn Walker McNees, president of the International Spa Association. “Local and indigenous treatments help guests remember the time they spent at specific spas.” It was but a matter of time before so-called vinotherapy - already a developing trend in Europe - hit big in California wine country and beyond, in the small towns and urban centers where Americans enjoy wines.

from Megnut:

Overheard in the neighborhood

Eating at a typical New York City diner the other night, I hear one of the women at a three top behind me call the waiter over to her table.

“We’ve decided we’d like some wine,” she says to him. “Could we please see the wine list?”

He says nothing for a few moments, then replies, “We have two wines: red and white.”

Last night we tasted the Oatmeal Porter from Highland Brewing in Asheville, NC for the first time. It was delicious. An oatmenal stout can be overwhelming at times, and thankfully that’s not the case here.

A unique Highland creation, this robust beer is black in color, very malty with hints of chocolate-roasted flavor and a well balanced hop character.

IBU: 32
Alcohol content: 5.8% by volume
Hops: Chinook, Willamette and Cascade

Highland Brewing Company, rolled out its first beer kegs in December 1994.  Built almost entirely of retrofitted dairy equipment, they have the capacity to produce 6,500 barrels of beer a year and currently supply both Carolinas and parts of Tennessee and Georgia.

I love pesto pizza. It’s the height of California cuisine. At the street level, that is.

I was first exposed to this delicacy on Haight Street in San Francisco. Escape from New York now has three locations in the city, and they serve pesto pizza at all three. Dig in.

Terrapin Beer Co. from Athens, GA offers a great line up of beers. Check out this new one.

COFFEE OATMEAL IMPERIAL STOUT

We expect to begin bottling the Terrapin Monster Beer Tour with the release of this beer in the winter of 2006. Stay tuned!

This is a full bodied imperial stout with flavorful coffee taste and aroma. Black as night, this coffee stout is thick, rich and full of flavor. It includes a special blend of coffee created by Terrapin and Jittery Joe’s Coffee.

First Place winner at the Atlanta Cask Ale Tasting on January 30th, 2005. That cask and that cask only was aged on vanilla oak chips!

Malt: 2 Row Pale Malt, Flaked Oats, Flaked Barley, Chocolate Malt, Black Malt & Roasted Barley.
Hops: Columbus & Northern Brewer.
IBU’s: 75
O.G.: 20.3 *P
ABV: 7.5%