The Dude of Food had just left Munich. It was with a painful heart that he dragged himself away from Minga, a city that he loves. He had prepared for the long flight back to LA by staying up all night on his last visit in town before he left. He knew he had a 1 1/2 hour layover in Dusseldorf Airport’s Terminal ‘C’. Upon arrival to Gate 32 Terminal C a vision similar to an oasis housing a food mermaid revealed itself to this hungry traveler. A restaurant at the next gate had a sign announcing food and beer that read Zigolini.
At gate 34 this small restaurant named Zigolini offered some good looking pastas and pizza for a reasonable price. The Dude of Food asked for a large beer. The guy next to me received a veggie pizza and that was it. I needed one also. A sausage and bacon pizza was asked for. There is no exaggeration in saying that this may be one of the best pizzas ever!
The next time I flew through Dusseldorf it was a no brainer to go back. Zigolini was still there waiting for me in all her delicious glory. The only thing that was different was the sign now reads Marche. You can read more about Marche at http://www.marche-restaurants.com.
Muhamad Ali, the head chef and designer, personally told the Dude of Food that the restaurant is still called Zigolini even though the sign has changed. The receipt still reads Zigolini. Chef Ali has one of the best secret recipes ever and is a sweet guy that loves sharing with his customers. His pizzas are simply amazing and he will happily add the ingredients you may want if you don’t see the combination you like on the menu.
This pizza was better than nearly all I’ve ever had in Firenze, Rome, Germany, New York, Chicago, LA or maybe even ever! Certainly the Best Valued and Best Tasting Airport Food that the Dude of Food has ever encountered. If you are ever near the Dusseldorf airport and have some time to kill, the Dude of Food highly recommends that you go see for yourself about the pizza at Zigolini Italian Food.
Chef Muhamad Ali is doing it right and deserves the title of ‘the Champ’!
When the Dude of Food walked into this closing local southern California market he didn’t expect to feel like he missed the party. There is something really ominous about walking around an empty market. Even if you are full from just having eaten, this sight has a way of making you feel hungry. Even now when I look at the photos I feel myself getting hungry.
The Dude of Food found his mind racing as he wandered around the desolate market while enduring hunger pains. As he walked through this empty space he begin to think maybe everyone already knew something that he didn’t and they hurried out for a solid reason.
I had to remind myself to not touch anything, don’t breathe deep and certainly do not rub my eyes for fear of getting kooties. I saw enough as I begun to realize I was in the back of the place and held my breathe and swiftly walked to the exit.
The Dude of Food has always wanted to run a market and would love to have a small store of empty shelves to stock with quality goods for the neighborhood.
Adelholzener makes some of the finest drinks from Bavaria and the Dude of Food loves them. Tasty, refreshing and quality products by Adelholzener really help make life better.
Adelholzener Alpenquellen is owned by the Congregation of the Sisters of Charity of St. Vincent de Paul which is a congregation of women with simple vows, founded in 1633 and devoted to corporal and spiritual works of mercy. The Company’s proceeds are therefore channelled into numerous social welfare projects.
As a young boy the Dude of Food volunteered 100 hours of summer vacation time at St. Vincent’s hospital in Los Angeles while working with his grandmother who worked in the pharmacy as a volunteer. My buddy and I were known as ‘candy stripers’ because of our uniforms and we brought books and smiles to healing people.
According to their web page, www.adelholzener.com , Adelholzener places utmost importance on all of their products being of the highest quality. Their broad range of products offer the right kind of refreshment for every situation and befitting of any event or occasion. Anyone who is health conscious can enjoy our Organic Spritzers made with juice (Not-From-Concentrate) and certified by Naturland.
The Dude of Food respects what these women do and likes the quality of their products. Anything I can do to help make this product become more recognized I will do. My tee shirt size is L/XL.
The United Nations World Food Programme is the world’s largest humanitarian agency fighting hunger. This agency and the good people that work here are doing something to help. Go to their web page and get educated about what is going on and how your business can help.
From the 6 bottles tested in round 1 of the Dude of Food’s search for the best inexpensive Chardonnay on June 22, 2015 we have a winner. The results are in. The notes have been compared and the winner of this tight competition was Sonoma County’s Storyteller Chardonnay. That was until I updated this story on July 28, 2015. While the Storyteller was holding down the 1st place spot the Dude of Food added three more bottles of Chardonnay to his list. The new results follow-
1st Place – Nitty Gritty Chardonnay Napa Valley 2012 3.9
2nd Place – STORYTELLER 2012 3.8
3rd Place – Ghost Pines Chardonnay blend 2013 3.6
4th Place – Kendall-Jackson Vinter’s Reseve 2013 3.5
5th Place – Benziger 2012 3.3
6th Place- Frei Bros Reserve 2013 3.2
7th Place – Hawkstone 2013 3.0
8th Place – EDNA Valley 2013 2.9
So if you like fish, especially salmon then you will love Saibling fish. Sometimes called Char. It is a lake fish once forbidden to be eaten by all Bavarians except the king himself. It’s referred to sometimes as ‘the kings fish’.
When south of Munchen in one of the small villages on farmer’s market day you will most likely find a vendor selling freshly smoked Saibling fish. The Dude of Food says Run, don’t walk to the vendor and get the biggest one you can. I cannot speak for the Forelle, which is supposed to be ‘as good’ but never sells out as fast as the saibling fish. They can be eaten for breakfast, brutzeit, lunch, dinner or when sleep eating.
Better than ice cream!
Off of Highway 100 in Nashville is a place called the Loveless Cafe. You may not be close enough to walk in but you can go to their web page and check out the stuff they make.
The Plain Ol’ Hot Sauce is one of the secret ingredients the Dude of Food adds to his homemade micheleada recipe. It adds the perfect amount of spice. Truth be told, the Dude of Food also likes Red Rooster from Louisiana hot sauce. They both go great in my micheladas and on my grits, greens, smothered chicken, gravy, stuffing and waffles.
There was a long time that the Dude of Food would not ruin a beer with tomato juice. Then I grew up and learned something. After a trip to San Miguel de Allende, Mexico a few September’s ago my mind was forever changed. It was the time of the annual Revolution Fiesta and San Miguel is where it began.
The place goes nuts.
To make a long story short I love a homemade michelada and it appears that many others do as well since the big brand brewers are beginning to see the light. These 2 were chosen because they were both brewed in Mexico and imported to the US.
The Dude of Food decided to compare the Tecate Michelada DIABLO to the Modelo CHELADA. I have had a few of these Modelo CHELADA’s and they are OK. When compared to the Tecate DIABLO though, a world of difference unveils itself.
The DIABLO is softer with a more subtle tomatoey and mildly spicy finish. Compared to the Modelo CHELADA which hits the tongue a bit cleaner and crisper, albeit less tomatoey and the finish falls of quickly.
After tasting separately, what the Dude of Food ended up doing was to mix the 2 equally and drink them that way. The crisp beginning and the tomatoey spice finish were a great combination.
Any responses should be submitted to the Dude of Food – weallgottaeat(at)gmail