Learn about Apples with the Dude of Food

The Dude of Food is one of those folks that really had no idea there are so many varieties of apples to choose from. I read in National Geographic that apples have been modified by grafting for the last 100 years. I do know that apples are sprayed with edible wax before they get to the market for preservation.

For example who knows the difference between a Benton Red and a Blue Pearmain apple? There are Scott Winters, Seek No Further, Esopus Spitzenburg, Zabergau, Empire, Twenty Ounce, Wolf River, Ribston Pippin, Opalescent, Nodhead, Deane 9 ounce, Wagner, Rolfe, Starkey and Orange Pippin’s. That is a list of some names of just the red apples!

In green apples you can choose from Winter Banana, Bramley’s Seedling, Tolman Sweet, Stark, Calville Blanc d’hiver, Pound Sweet, Gary Pearmain, Rhode Island Greening, Crisps, Granny Smith’s and more!

Then you get into the mixed green and red apples! Whew, the Dude of Food is thinking about having an apple martini right now.

Apples are a food that have been grafted and modified for years and who knew? The Dude of Food now wonders if avocados are the similar?

weallgottaeat at gmail . com or @p3_stuff on Instagram

The Dude of Food really likes Joe Matos Cheese Factory in Santa Rosa, CA

The Dude of Food met the chief of cheese, Joe Matos, in Santa Rosa. Joe has been making cheese since 1979.

https://joematoscheeseco.com

To get to Joe Matos Cheese Factory you will need to go to the end of a small discreet road in Santa Rosa. Inside his shop you will find a sweet woman at the counter and tons of cheese wheels behind her. The aged cheese is really good. It was a pleasure to meet you Joe Matos and the Dude of Food thanks you for meeting me and for all that you do. Keep up the great work Joe.

The Dude of Food discovers California’s Best Sushi

http://www.hanajapanese.com

If you love sushi then all you need to know is the above web address. This will lead you to a place called Hana Japanese Restaurant and the Best Sushi in California!! I had never heard of black throat mackerel and normally don’t like mackerel but this black throat mackerel is great. The blue fin tuna belly was so good I had seconds. Same with the black throat mackerel.

The special thing in a spoon was really good. It was all good. The chef is one of the best in the industry at his craft and has taught many other chefs. My bill was $100. for lunch and the Dude of Food could have easily gone bigger but my meal was awesome tasting and well worth the splurge.

If you are ever near Santa Rosa or in Rohnert Park, CA, go to this place and see for yourself what quality sushi is supposed to be like.

Arigato Team Hana.

The Dude of Food hangs out at Third Street Aleworks in Santa Rosa

This place is cool. Not all crowded like the Russian River bar. Third Street Aleworks has a cool staff, good beers and they also make a good pizza.

https://drink03st.com

The Dude of Food has a favorite Vietnamese restaurant.

Sadly, Hue House has closed.

The Hue House, was located in Munchen, Germany, and was the best Vietnamese food the Dude of Food has ever tasted. It came recommended from 3 of my 5 friends in Munich and the Hue House menu was found in 2 of their kitchens! My first trip there was with a party of 4 and everyone asked for something different.

Arriving at the table before the main courses were served were the best spring rolls the Dude of Food has ever had the pleasure of eating. These things were hot but not oily. Slightly crispy and full of vegetables and light. These springs rolls were a delicious food conundrum dancing delicately between the tastes of awesome and unreal.

Then the Hue House laid out 4 main courses in front of us. All of the dishes were incredible and we couldn’t decide which dish was the best. They were fresh and incredibly delicious.

Thank you for all the great tastes Hue House. You are missed.

The Dude of Food finds the best pizza in Europe, at the Dusseldorf airport!

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 (34 Terminal B) had a sign announcing food and beer that read Zigolini.

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 took one look and needed a pizza also. I asked for a sausage and bacon pizza. 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 this is 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 and chef Muhammad Ali.

Veilen danke Muhammad Ali und Zigolini. Keep up the great work Dr. Ali.

Zigolini

Dusseldorf Flughafen Terminal B by Gate 34 Airside 40474 Dusseldorf

Handheld graters with storage drawer

 
Sagaform brings traditional Nordic 
design to your kitchen

So the folks who added the drawer / container to the traditional grater have really done the Dude of Food a huge favor. Say goodbye to the grater sliding off the plate and the paper towel under the grater to catch the gratings. Now we can cut, use and store with little effort. No mess and by simply plopping the top back on the container you are preserving maximum freshness.

Betterware makes this cool grater with a drawer shown here in black. They also have been seen in white, pink and green.

The Dude of Food gets nothing for this recommendation and is not sponsored or connected in any way. It’s just a cool kitchen product that I like.

Oida! Oktoberfest Wedding. The Dude of Food loves Munchen, Bavaria und Helles bier!

Oktoberfest approaches again and the Dude of Food can barely wait!

The original Oktoberfest celebration began as a wedding party in Munich on October 12th, 1810 when Prince Ludwig of Bavaria (later King Ludwig I) married Princess Therese von Sachsen-Hildburghausen. All of Munich and the surrounding areas were invited to enjoy the joining of these 2 love birds. It’s been written that approximately 40,000 folks attended the party. The celebrating included a large feast, jousting and a horse race in the Sendlinger part of town at the current Oktoberfest party grounds. The wedding party lasted for many days. Everyone partied and good times were had by all.

There was entertainment at the Marienplatz, the Promenadenplatz and other spots about the city. 32,065 buns, 3,992 pounds of Swiss cheese, 400 kilos of mutton, 8,120 sausages and 13,300 pairs of smoked sausages were distributed for free. 6,125 gallons of beer and 98 gallons of Austrian white wine were also served. 150 musicians entertained the fun loving crowd.

The actual wedding took place in the Court Chapel of the Munich Residenz.

I worked for Heidi Klum for 9 years on Germany’s Next Top Model and fell in love with the awesome crew, German people and their culture overall. Oida! Ish liebe Bavaria und Germany. Vielen danke und prost.

The Dude of Food picks a new California Chardonnay Taste Test leader.

The results are in. From the 6 bottles tested in round 1 of the Dude of Food’s search for the best inexpensive California Chardonnay on June 22, 2015 we have a winner. 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

Paella search Barcelona? See the Cheriff.

There was a time when the Dude of Food was wandering around the streets of Barcelona with his Bavarian brother Dominic asking folks where they could find the best paella in the city and there was 1 name that kept popping up. Located on a corner in the easily accessible Barcelonetta district, sits this highly recommended restaurant named Cheriff.

Cheriff opens for dinner at 8p and there were 3 parties waiting to come in when the doors opened. Dominic and the Dude began with a bottle of local dry white wine and salads.

Both items were satisfying for both of us. When it came time to order I had a last minute change of mind and instead of ordering the normal seafood paella, I decided to try the black ink squid paella. We both asked for that dish.

The choice turned out to be a good one and the black ink paella with fresh squeezed lemon was delicious.

The Cheriff is a family run place, where mama is running the kitchen and papa is managing the finances. They are great people who make awesome food. Muchas gracias Mrs. and Mr. Cheriff.

The Dude of Food advises you to go here!