quality – Page 3 – THE DUDE OF FOOD

Mexican lager beer and micheladas.

Above you see pictured some of Mexico’s famous lager beers. Not pictured are Estrelle Jalisco, Corona Familiar, Montejo and Victoria.

It’s interesting because my German friends who visit the states choose Mexican lagers when they are here. They resemble Munich helles beer.

Another thing about Mexican lagers are that they are similar to Munich helles in the ABV. They both share a light roughly 5% count.

Bohemia Lt 5.3 %
Carte Blanca 4 %
Corona Extra 4.6 %
Corona Familiar 4.8%
Dos Equis Green 4.2 %
Estrelle Jalisco 4.5 %
Modelo Especial 4.5 %
Modelo Negro 5.4 %
Montejo 4.5 %
Pacifico 4.5 %
Sol 4.5 %
Tecate 3.9 %
Victoria 4 %

Now you see why you can drink so many while trying to hit the pinata.

In Munich three major breweries are Augustiner, Hacker – Schorr und Lowenbrau.

Augustiner Helles 5.2 %
Hacker-Schorr 5.5 %
Lowenbrau 5.2 %

Germans don’t put anything in their beers but in the Americas we do. In Mexico they make an awesome drink called a Michelada. Now the Dude of Food is making them here.

2 great michelada mixes. Both on Instagram

Next Sunday while waking up and letting the sun shine in try making some of these delicious day starters while planning what to BBQ.

If you love fish then you will certainly love adding these mixes to your favorite ceviches. I add the spicier, LA Pinche Mezcla, to mine and it is the best! Guaranteed satisfaction. It’ll make you wanna say Odele!

Save the Food/Ocean/Planet.

The Dude of Food thinks this might be a better concept than capitalism. If all humans practiced wiser, we could see positive change. Create less waste. Re-use items. Plant edible foliage. Share. Protect the Ocean. Pollute less. Educate. Find out more at Save The Food.

https://savethefood.com/community

Think of the things that could be. Less food wasted. More people fed. More composting for better growth. Less waste dumped into the ocean. Not polluting our food & water sources. Do you pee in your pool or on your garden?

Think better built, longer lasting, reusable products. Litter free cities like Amsterdam. Public gardens growing herbs for local restaurants like in Santa Monica. Munich has great public gardens that house streams, trees, ducks, deer and serve beer. I mog di Minga!

La Tur cheese will mooove you, baaaaa.

This blend of cow, sheep and goat milk from Italy made by the fine folks at Caseificio Dell’Alta Langa is absolutely delicious. Soft enough to spread on crackers and easily melts into hot pasta. The flavor in this cheese is rich enough for cheese experts and lively enough to wake up a boring appetizer party.

The Dude of Food melted a good chunk of this cheese into some hot noodles the other day and was stoked I did. I can see myself craving this in the near future.

Thank you Caseificio Dell’Alta Langa for your La Tur cheese. It is delicioso.

Lakemaid beer drone goes flat.

Brewery’s Drone Delivery Plan Grounded

The Federal Aviation Administration has used its authority to shut down technology that helps people live better. The increased quality of life in small towns has been thwarted by ‘the system’ as the FAA grounds the Lakemaid Beer drone delivery program. Does this move say that capitalism is not for everyone?

You can see the drone in action in the following Youtube video. https://www.youtube.com/watch?v=qmHwXf8JUOw

You can read all about the perceived issues the FAA has but in reality it seems that Lakemaid Beer has a great idea and this program would be a good beta test for Amazon delivery development. Or maybe Amazon has something to do with the demise of the program? Some things to think about as the hands of the clock get closer to happy hour. Prost.

Sour beers are delicious.

The famous beer author Pete Brown describes Lambic and Gueueze style beers, sometimes commonly called sours, in the following way – ‘Instead of adding laboratory-cultured yeasts to start the fermentation of sugar into alcohol, lambic brewers rely on the natural yeasts in the air around them.’ Pete would know. I love reading his books and he knows beer.

Making beer this way was is an old school way of fermenting your brew. Back in the early brewing day taste was partially dependent on what bacteria fell into your beer. That would start the fermentation process and affect the taste of your wort or alcohol stew. The luckiest brewers came up with something different and delicious.

Below are three brewers the Dude of Food recommends you should begin your sour beer journey by investigating first. Feel free to write to me at facebook.com/dudeoffood about your discoveries. Prost.

Califlower Hot Wings, YUM!

One of the latest things the Dude of Food has experienced is this food called Califlower Hot Wings. When my buddy said we were going to a vegan place to have a couple beers because they had a good selection, I felt my enthusiasm drop a bit. ‘I’m not a vegan’ I thought to myself. ‘this has the potential to really suck.’

Upon entering the room, Sage Plant Based Bistro in Echo Park, the place was as full as any good happy hour should be and everyone seemed to be having a genuine good time. Not a bunch of folks looking around gauging how the cool people act, but real folks having real conversations. It was starting out great. So far so good.

We found the last 2 seats at the bar and asked for a couple of IPA’s on tap. The beer choices were decent. Then we requested the Califlower Hot Wings. I wasn’t totally down with these by the way they sounded but when they arrived at the table and I tasted one, I was addicted. These things are good. The vinegar was strong and burned the senses just like they did at the old Garcia’s or the original Anchor Bar (home of wings) in Buffalo, NY.

If you are trying to stick to your New Year’s resolution by eating better, than get yourself and some friends over to try one of the Sage Plant Based Bistro’s in Los Angeles and enjoy something delicious.

If you are interested in having your restaurant, bar, club or food reviewed please write to the Dude of Food or Yelp – Dude Food G.

What do Paris, forks, Dukes and Ducks have in Common?

In 1592 the rich folk of Europe used to wear fancy, albeit uncomfortable looking things called a ruff around their necks. See this picture painted in the early 1600’s called ‘Portrait of an Old Woman’ by Frans Hals of Antwerp. Popular King Henry IV wore a ruff too.

In fact in Paris 1592 King Henry IV inaugurated use of the very first fork ever because of his ruff. The food tool was designed to keep people’s dinner off of their ruffs. Henry may have been a slave to fashion but using the fork stuck, so to speak.

This establishment where the 1st fork thing went down with Henry happened at a restaurant known as Tour d’Argent. This place once made a menu for a dinner hosted by the Duke of Richelieu, who was the nephew of a French Cardinal, that consisted solely of beef prepared 30 different ways! I wonder if this is where steak tartare came from? In 1929, La Tour d’Argent prepared it’s 100,000th famous ‘Caneton Tour D’Agent’ dish. For the curious non French reader this translates as pressed duck. They began numbering the amazing dish in 1890 and served pressed duck number 1,000,000 in 2003. That reminds me of a joke that always quacks me up.

Q: Why did the duck cross the road?

A: He saw a Tour d’Argent chef ahead.

You can read more about the historic La Tour d’Argent and it’s history at https://tourdargent.com/en/heritage/ To read more about the famous chefs of La Tour d’Argent click to

http://www.foodreference.com/html/artlatourdargent.html

Good for Ninkasi Brewing for supporting the arts.

Society needs to recognize that the creative craft brewing folks at Ninkasi Brewing in Eugene, Oregon have been doing a great job not only brewing fine IPA beers, but with their success, they are giving back to the world in note worthy ways.

https://thefullpint.com/beer-news/ninkasi-brewing-opens-in-house-recording-studio/

I’m not going into details here, but you can certainly read about how cool the folks at Ninkasi Brewing are at the above or below links. As a beer drinking, guitar/bass plucking, drum beating, bad singing song writer with bad hair I personally wanted to take the time this holiday season to say ‘thank you’ for what you do. More folks should use this business model. Maximum respect Ninkasi and Cheers.

http://www.ninkasibrewing.com/

Keep up the good work.

Homegrown tomatoes in the urban garden make for fun and abundant summer gardening.

There’s much to be said about growing your own things to eat. A small strip of unused land behind our apartment has become our urban garden and that strip of land has brought large amounts of food and joy to our friends and neighbors.

“Using small parcels of urban land to compost, cultivate, care for and grow food to fortify our lives is a great way to unite people and nature in a wholesome and caring way. ” Peter Pearce co-owner https://guerillagardenersocal.wordpress.com

Peter goes on to say, “We prepared some dried earth to be growing ready by weeding, watering and naturally fertilizing with compost and have created a meeting area for people to chat, have a drink, a smoking section and a garden place to be at peace with nature all in one.”

“The main thing we have grown so far are tomatoes that are doing really well, but we have also grown potatoes, Lebanese mint, artichokes, white onions and bell peppers. We are trying to get a couple citrus trees going but I think they are stupid GMO controlled seeds that are having troubles getting past budding. We have also started nearly a dozen avocado trees and have donated them all to the community. It’s good fun.”

“Our group has grown to include nearly 20 neighbors who all enjoy the space. We drink sangria and pitch in to keep the area maintained. Our group is expanding into a local landscape business where we help clear, care for and maintain other peoples landscapes now too.”

The Dude of Food tours Dillinger in Munich, a Chicago Grill.

While visiting good friends in Munich, Munchen or Minga, depending on whom you speak with, the Dude of Food can work up an appetite as there is much need for fuel to keep a body in motion while taking in all the culturally glorious things this beautiful Bavarian city has to offer.

There are quite a few good places to eat in the Sendling area of Munich and one lunch spot that stands out to me is called Dillinger Chicago Bar & Grill on Passauer Strasse. The Dude of Food has eaten many lunches here and is always satisfied at the meals presented. The staff is friendly and efficient. The prices are reasonable. The food is made fresh and always prepared with care. The soups are always really good and prompted me to request to meet the chef of Dillinger.

The chef is a nice, interesting and caring guy named Harjit Signh. He welcomed the Dude of Food into his extremely clean and organized kitchen despite it’s size and was very transparent about his passion for doing food preparation right. The Dude of Food was impressed with Harjit’s passion for making his opportunity to create quality food work out right.

Feel free to visit Dillinger’s web page http://www.dillinger-bar.de/ or email them at dillingerobersendling (at) gmail and tell them hello for me and that you heard about them at the Dude of Food web page. Danke schon Harjit und Dillinger.

Dillinger Bar & Grill

Hofmann Strasse 19

81379 Munchen

089-787-490-22

Enjoy und prost!