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 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 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

“Favorite Pizzeria in Firenze” says the Dude of Food

If you happen to be visiting the incredible city of Florence, Italy and are hungry for a piece of pizza then get yourself over to Pizzeria del Duomo next to the Duomo church. This is the place! The staff is hospitable, they make great food and have tables out front in the plaza to sit and enjoy your slices. Be sure to try the meatball pizza. I love this place and went to visit daily. Motto grazie.

When in Florence the Dude of Food loves Bar Porta Al Prato.

Seen from the street, Bar Porta Al Prato looks like this corner building. Sitting quietly, this recently opened culinary beauty awaits your entrance, offering everything one could desire once you make your way through the doors and into the soul of this gem. I went daily.

Bar Porta Al Prato in Firenze offers both a great indoor environment or a huge patio out back to enjoy. The staff here are awesome, extremely helpful, talented, generous and fun besides offering many delicious and thoughtfully prepared Tuscan dishes.

Their menu offers everything from pizza and gelato to pasta and fine wine and everything in between. What a great way to spend quality time dining with your family, friends or team while in Florence.

The delicious wine comes from local vineyards that produce some excellent flavors. The homemade gelato is delicious and kid approved. (see photo below)

Thank you Bar Porta Al Prato for everything. The Dude of Food thinks you guys are doing a great job. Keep up the awesome hospitality and great food. They can also be found on Facebook by searching Bar Samus Porta. Grazie.

“Saibling, Char, whatever, it’s delicious!”, said the Dude of Food.

http://www.austrianwine.com/our-wine/wine-food/austrian-food-wine/trout-char-of-whitefish-forelle-saibling-oder-reinanke-muellerin/

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. The third fisch you see is Mackerelle which are good too. Saibling is the best. They can be eaten for breakfast, brutzeit, lunch, dinner or when sleep eating.

Better than ice cream!

The Dude of Food makes yummy stuffed grapes.

Making stuffed grapes is easy. Just crush raisins, dates, dried apricot, prunes, honey, nutella, peanut butter, some good jam and some oats all together into a paste and you’ll get a rough wet version of a Cliff bar. Then take some large grapes, wash them and slice them in half. Smash a small spoonful of the Cliff bar mixture you made on top of the grape halves and enjoy a tasty treat.