Picnic Pants

An Italian design company called Acquacalda created the Pic Nic pants. There's no need for a picnic table or nice blanket to cover the grass for a lovely lunch in the park when you're wearing a pair of these "snack ready" jeans. I am completely speechless after perusing this article on Picnic Pants from the Huffington Post. Has fashion gone too far? There is nothing attractive about these pants. It baffles me why Acquacalda would spend their time, money, and efforts on creating pants built for a picnic. One of my favorite movies is Zoolander. The movie is a satire on the fashion world and male models. I thought the contrived and ridiculous styles were solely found in that movie. I'm nearly convinced that Mugatu, the inventor of the piano key necktie, designed the Pic Nic pants. Maybe I'm a little too shocked that these pants exist. Would you buy and wear the Pic Nic pants? Do you think they are fashionable?

Ledo's Pizza

How do you like your pizza? I like mine with thin crust, not too crispy, sweet sauce, and lots of pineapple and bacon. Who makes it just the way I like it? Ledo's Restaurant in College Park, MD. If you're a UMD student you should know Ledo's. It's been thriving in the UMD College Park area since 1955. A couple years back they moved from their original location to a more convenient spot near Cornerstone Bar at UMD. Original Location If you don't believe me about this pizza, then ask Oprah. Back in 2006 the Oprah Winfrey Show featured a segment with her friend Gayle King in which she explored the best pizza in the country. Gayle claimed that Ledo's Pizza was the best. She said, "I have always liked pizza, but there is no pizza in the world, in the world, that I am still talking about and remembering and thinking about 30 years later." I know it's easy to say that pizza is pizza. Typically one pizza tastes no different from another. It's hard to find really good pizza that doesn't remind you of cardboard. Ledo's Pizza isn't your average pizza. Why? According to the Oprah feature, the owner's son Tommy Marco's Jr. says, "It's the saltiness of the cheese, the sweetness of the sauce, and then the crust is just a very basic dough recipe...Blend it together and it's just got a unique flavor to it." I understand you may have your one great pizza place that you swear by. My friends from the northeast took me to New Haven to try The Original Frank Pepe Pizzeria and Sally's Pizza. Both had awesome thin crust pizza. New Yorkers claim to have the best pizza around too. Despite the claims, my heart belongs to Ledo's Original Restaurant Pizza. If you're in the College Park area and you enjoy a good pizza on Friday night then please try out Ledo's. What's your favorite pizza place?

Magic Hat Brewery

I was fishing through my Google reader when an article from Serious Eats called "A Pint With: Justin McCarthy, Magic Hat Brewing Company" caught my eye suddenly.

I am enthralled by the brewing process. In a job interview recently, an interviewer asked me what my dream job might be. I said to own and help run either a brewery or wine vineyard. I was interviewing for an editorial related job.


When there's an article about an interview with the head brewer of one of my favorite beers, Magic Hat, I jumped on it immediately. 

As I read this article I became well aware of how ignorant I am about the brewing process. I know nothing. This Justin McCarthy guy enjoyed drinking beer, needed a job, and happened to get work at the brewery in Vermont. He worked, learned, and grew. Now he's the head brewer at the Magic Hat Brewery.

What did I learn from this Mr. McCarthy? I need to improve my beer education. He suggested reading Greg Noonan's book, "New Brewing Lager Beer," or learning about Michael Jackson and Fritz Maytag. These are his beer heroes, but Mr. McCarthy is one of mine. He's my hero because he brews one of my favorite beers. He's a man behind the beer. 

Most people travel to new places for the scenery or attractions. A large influence on my travels depend on food and drink. For example, my next trip will probably be to Burlington, VT. 

Yes, I won't pass on the opportunity for a little snowboarding. But I need to visit the Magic Hat Brewery. I want to drink a fresh beer straight from the bottling line and say, I drank a #9 in the Magic Hat Brewery.

Maybe I'll get a chance to see Justin McCarthy and see who places the clever sayings on the backside of their bottle caps. I'll never get over the bottle cap that declared, "You're an Oompa Loompa." 

Do you love Magic Hat as much as me? What's your favorite Magic Hat beer? Do you have any suggestions for me to improve my beer education?

Protest Over Insects in Starbucks Drinks

How outlandish does this title sound? The article content is even more absurd.

I came across the most ridiculous controversy today. According to an article from the Huffington Post, Starbucks is under fire over a "beetle extract" used in their frappuccinos.

This minor alteration involving an animal by-product has resulted in a big uproar by vegetarians and vegans. The group leading the charge is thisdishisvegetarian.com.

Starbucks previously claimed, before this ingredient alteration, that the drinks could be vegan if soy milk was used. The frappuccinos are no longer vegan free with the addition of the cochineal extract, which is a dye made out of "crushed cochineal beetles."

Starbucks initiated this change to "move away from [using] artificial dyes." In their company statement they admitted, "Many Starbucks ingredients can be combined to create a beverage free from animal-derived products; however, we are unable to guarantee this due to the potential cross-contamination with other animal-derived products in our retail locations."

No, I am not a vegan or vegetarian. I understand the petition lead by thisdishisvegetarian.com "to opt for other natural alternatives." But they are fighting for what Starbucks already initiated. The problem is that the natural "cochineal extract" isn't good enough for the vegan/vegetarian community fighting for the change.
 Should Starbucks have to placate to their preferences?

I can understand if the vegan/vegetarian drinkers are completely deterred away from drinking at Starbucks due to the uncertainty of any animal-product free drink. But when has an insect been considered an animal?

If people spent more time worrying about other people and less time protecting the rights of an insect, then maybe we wouldn't have to read an article about a specific dye used in Starbucks drinks that is not harmful, completely natural, but not good enough for particular drinkers. Tell me petition signers, if you weren't told otherwise, could you taste the beetle in your coffee?

Beer Madness: West Coast Beers

• I hail from the east coast. So my knowledge of west coast beers is limited. Here are a few that I know or have heard that hang at the top the list for me. I also threw in a little Texas love and some other western beer hot spots that don't touch the Pacific.
  
  I recently returned from a six week trip down the west coast and through half of the south. I spent more time seeking out the local brews in bars than running to the attractions or on tour buses. I was emphatic on drinking a new beer from each state, city, or region.
  
  In San Francisco and Seattle I went on pub crawls. I experienced new beers and made new friends. There's nothing better than sharing a drink and conversation with a new friend. Even after a couple weeks removed from my travels the beer memories stand strong.
  
  As in the previous group the livelihood of these beers depend on your votes. I'll present a quick look with my own personal relationship to each beer, and you can give me your vote.  If your preferred west coast beer isn't here, then tell me what it is. 
  
  1. Sierra Nevada PaleOn the east or west coast you can relax with this California native in your hand during a nice summer day. The pale ale is good, but I prefer their IPA.
  
  2.  Blue Moon
  For me, sitting on the dock of the bay at the Jersey shore, this beer is one of my favorites. This ale is known for its smooth, tasty, and orange flavored nature that attracts all beer drinkers.
  
  Whether it's the Summer Honey, Harvest Pumpkin, Winter Abbey, Spring Blonde, or Belgian White, everyone has their favorite Blue Moon. The smell of a freshly sliced orange in my beer never grows old. 
  
  
  3. Shock Top
  This Belgian styled wheat beer attracts beer drinks with its orange, lime and lemon peel flavors combining for a good beer. The real question that faces you is, Blue Moon or Shock Top?
  
  4. Widmer Brothers
  I spent three months working at a bar that had this beer on tap, 2 days in Oregon, and yet even the rumors of the tasty oatmeal porter haven't pulled me in yet. Widmer Brothers sits at the top of my beer to-do list.
  
  5. The Green Flash
  Apparently, in an instant before sunset, a green flash shoots forth above the setting sun and can only be seen if you look closely. I saw the Green Flash countless times in San Diego. Did I witness the phenomena at the beach or from a mountain top?
  
  No, the Green Flash was available at almost every bar. This San Diego native beer kicks butt. Whatever bar I visited in my 11 day stay in the city, I ensured there was a Green Flash in my hand at all times.
  
  6. Kona Longboard Lager
  My brother introduced me to this cool, easy-going, summer beer at the Jersey shore. Yes, this Hawaiian brew sells in NJ. This ranks up there as one of my favorite beers. Kona's Pipeline Porter isn't shabby, but I prefer the lager.
  
  7. ShinerTwo weeks ago I came to know Shiner's name in Houston, TX. My brother-in-law bought two cases of Shiner variety packs. At dinner or for a little dessert I guzzled down what the Shiner, TX brewing company had to offer.
  
  I drank the Blonde, the Black Lager, Hefeweizen, Pale Ale, Light Blonde, the Dortmunder, and the Shiner Bock. I know Texas obsesses over oil, football and baseball, but their beers are pretty tasty.
  
  8. New Belgium Fat Tire
  "You got to try Fat Tire...It's awesome. And they Don't sell it east of the Mississippi." My brother's words stuck to me like glue before travelling west for the first time. But four months before I stepped foot west of the Mississippi, Fat Tire had already made the drive to the east coast.
  
  Before I knew it, Fat Tire drafts were sold in local DC bars and the tall bottles crowded the fridges of liquor stores. I wasn't nearly as astounded as my brother, but it's a good tasting beer. I defer to my east coast beer Yuengling.
  
  9. Pliny the ElderI've only heard rumors of this miraculous double IPA. I'm a huge fan of IPAs and I came to appreciate them even more in San Diego. But, not knowing of its greatness, I ignored it on the beer menu chalkboard in Hamilton's Tavern in southern California. I've yet to taste the glory of the Russian River Brewing Co., but I look forward to the day.
  
  What are your 3 favorite beers from this group? 

Beer Snobs Beware

I write food articles or posts(call them what you will) for Ireallylikefood.com as well. There I also publish my "Beer Madness" posts asking viewers to vote from the list of beers provided or tell me two beers they consider that deserve a vote. I make it easy and interactive for the readers. Even if you're not a big beer drinker, it's always fun to vote for things.

I've encountered a beer snob. It's usually not tough to ignore the type. But when they make their comment six paragraphs long, explaining why each beer on the list supposedly "tastes horrible" and not offering any suggestions for a beer that deserves a vote, it takes considerable restraint on my part not to fire right back at them.

I understand every person has different preferences and they may not like the taste of one beer or beer at all. But do not call yourself a beer drinker and trash the likes of Blue Moon, Shock Top, Kona Longboard Lager, The Green Flash, Fat Tire, Sierra Nevada, Widmer Brothers, or Shiner.If you don't like these beers, that's fine. But make an argument for better beers. Offer suggestions please. I do not want to listen to you bad talk beer and then never put forth your preferences. Tell me what you like.

I know there's a little bit of a beer snob in all of us. I rarely buy the likes of keystone light anymore even though I bought 30 after 30 in college to fill my mini fridge. I haven't had a keystone in over 6 months.

I write these posts to share what I like about beer and hear from others about their beer preferences and experiences. I understand everyone is entitled to their opinion. I look forward to opinions that contribute and share in a constructive way.

With all that said, extreme beer snobs be aware because I may just bite off your head if you trash every beer you see. Please Kona Longboard Lager does not taste like "icky chemicals." What were you drinking buddy? Don't tell me you Blue Moon is almost utter crap when I know you've guzzled down plenty of bud lights before. If you've been to college you probably drank the crappiest of the crap and better tasting beers along the way.

At the end of the day there's nothing better than relaxing with a cold beer, whether it's Bud light or Guinness.

Do beer snobs occasionally get under skin?

Have You Sat Inside the Oscar Mayer Wienermobile?

• 

  I sat in the driver's seat of the Oscar Mayer Wienermobile. Over ten years ago a neighbor, four years younger than me, won a singing contest for Oscar Mayer hot dogs at an Orioles baseball game. 
  
  I barely knew the kid. His name is Andrew Dunn and he's probably long past his Oscar Mayer singing days.
  
  But what I do remember is the hot dog party. Every resident on the block stood outside on their front lawns wondering why a hot dog shaped car drove up the street and parked outside the Dunn's house on the corner.
  
  Quickly word spread that Andrew had won the the singing contest, would be soon showcased on a commercial, and that Oscar Mayer people were throwing him a celebration.
  
  Every kid from the block and farther away swarmed to the Dunn house. The smell of hot dogs filled the air. The Oscar Mayer people kept pumping out an infinite amount of hot dogs. Platters of fresh hot dogs sat in every room of the house.
  
  All the children, including myself, lined up outside the wienermoblile for a brief tour. I climbed into the giant hot dog, sat in the yellow comfy chairs, and snuck my way into the driver's seat to blow the horn (wasn't supposed to do that).
  Hours later, I walked home with a belly full of hot dogs and ten Oscar Mayer wienermobile whistles.
  
  My memory usually holds up well, but I'm horrible with names. Yet I can still remember Andrew Dunn because of that one day he became a town star singing the Oscar Mayer song.
  
  If you forgot the song, here is a video below of an old Oscar Mayer commercial.
  Have you sat inside Oscar Mayer Wienermobile? Did you ever sing the Oscar Mayer song?

Beer Madness: South of the Border Beers

• March runs wild with the excitement of the NCAA Tournament and St. Patrick’s Day. I combined my love for college basketball and beer into Beer Madness 2012. I polled Ireallylikefood writers and friends for their favorite beers.
  
  I will showcase 32 beers in four separate posts. You can only vote for a limited number of beers in each group. The eight beers with the most votes will move on to the final voting round until a champion is crowned.
  
  This tournament depends upon the readers’ votes. So, Please vote. If your favorite beer isn’t on the list, you can write in that beer as one of your votes. If your write-in beer vote gains enough steam, then it may have a chance to dance.
  
  I call the first group the "South of the Border Beers." U.S. Border Control guards the southern border like hawks, but these summer special beers make their home in the US without any immigration problems. These drinks refresh beach bums and vacationers everywhere. For this group, vote for two of the six beers listed. 
  
  If you think a similar beer deserves to be on the list, then write in your vote. Choose wisely.
  
  1. CoronaWhether you’re chilling with an extra or light and lime it doesn’t make much of a difference. This summer beer accompanies beach goers everywhere. I still remember drinking pitchers of Corona in Atlantic City with my older brothers on my first trip to a casino. My Corona craze ends there. Does it pack enough heat to beat out the other Mexican competitors? 

  
  

  2. Modelo Especial
  I drank my first Modelo working at a beach restaurant with Mexican coworkers. They ensured I enjoyed it with a little salt and lime added to the cup.
  
  3. Dos Equis
  I know plenty of non-interesting persons who drink Dos Equis. It does nothing for their personalities. They can't compare to the ridiculous antics of the most interesting man in the world. This beer is a good friend during cool summer evenings.
  
  4. Sol
  Corona was my first hot temp beer by default. I found summer love with Sol. Some drinkers claim there's no difference, but I disagree. No one can rip me apart from my Sol.
  
  5. Landshark
  This American and Jimmy Buffet owned beer sneaks into the beach towns and finds popularity among summer drinkers. But can it really kick it with the Mexican big boys? Should the master of Margaritaville stick to music?
  
  6. Red Stripe
  It seems fitting the Jamaican lager bodies up against the other hot weather beers. "Reggae and Red Stripe have been helping white friends dance for over 70 years." I dance and yell 'Hooray Beer" when I have a Red Stripe in my hand.
  
  Which two beers deserve to advance to the final eight?

Hobby Horse Ice Cream Parlor

I consider myself a well-seasoned ice cream eater. How did I become one? My father is diabetic and let's just say he earned it. If a Dairy Queen exit sign presented itself on the highway, we needed to stop for gas. If there's a Carvel in a neighborhood, my father never forgets its exact location. He is an ice cream expert. I am not as bold of an ice cream eater as him. We were once pulled over by a local police officer for swerving. My father was attempting to "steady the wheel" while eating two cones. I'll never ever forget our night trip to Wildwood, NJ. He tracked down the DQ location. I have never seen a person eat a small chocolate cone (the healthy part), two banana splits(one is enormous), and a large chocolate milkshake in the course of 20 minutes. Despite the countless trips to DQ and other well-known ice cream shops, the Hobby Horse Ice Cream Parlor stands alone as my family's favorite. This small business thrives during the summer months on the island of Ocean City, NJ. When my large family crowds our beach house we usually take at least one nightly trip eight blocks away for Hobby Horse. Typically the younger kids pile into the mini van and I have to take dessert orders from the people staying behind. The shop serves hard ice cream mainly, specialty sundaes, with an abundance of different toppings, soft serve, pie, candy, and several diabetic ice cream options. Whatever you choose, there's plenty of seats available at tables inside or outside to sit, relax, and eat ice cream. Occasionally  you might witness a person dressed as Winnie the Pooh greeting customers out front. At Hobby Horse I choose one of these three treats. 1. Peanut Butter Banana Milkshake The PB Banana milkshake is mentioned in the "11 Favorite Peanut Butter Eats" post. This fattening yet completely delicious shake's greatness is hidden in a plain foam cup. The milkshake tastes better than the above picture looks. It's creamy, warm, peanut buttery, and extra thick, the way I like it. I discovered this shake because my brother-in-law Tim requested it, hoping they made it. The ice cream scooper admitted that this was his favorite shake. He made it from peanut butter ice cream and bananas. It became my favorite shake when I stole a sip from Tim. 2. Snicker's Bar PieI talk about this in my "The Best of Snickers" post as the ultimate snickers treat. I only buy the pie from Hobby Horse. If you're an observant person, you'll notice the display fridge next to the waiting line with slices of Snickers and Peanut Butter Cup Pie. The PB cup pie is rich and tasty too, but it can't compare to the Snickers pie. My sister also loves this pie. As a wedding gift, my brother specially ordered a whole snickers pie just for her. I think her husband comes secondary to the pie. If I'm not in an ice cream mood, I defer to pie. When no Snickers pie sits in the fridge, it's a sad dessert day. 3. Eric's Turtle Sundae Imagine this in a Larger Foam Cup With More of Everything and that's Eric's Sundae I have eaten the banana split, brownie sundae, customized my own creation, but the Eric's Sundae is my number one dessert option at Hobby Horse. This decadent dessert draws similarities to the Pecan Mudslide available at Dairy Queen. Instead of soft serve, the Hobby Horse uses hard vanilla ice cream(not vanilla bean) or your choice from the infinite amount of flavors, with pecans, hot fudge, caramel, whipped cream, and a cherry on top. I don't know who Eric is, but his sundae is now mine. What's your favorite ice cream shop? What's you're favorite sundae, milkshake, or dessert?

What Do You Think About Competitive Eating?

Like any young hot-blooded American, my competitive nature was conditioned from an early age. I played almost every sport, worked hard, and excelled to beat out my competitors. Despite my competitive nature, I have mixed feelings about competitive eating. With a society that largely suffers from childhood obesity and unhealthy diets, does this so-called sport send the wrong message? When I was younger, like any growing boy, I could eat a ton. Due to nonstop sports I was always eating. I remember one night after wrestling practice everyone on the team met at Cheeburger Cheeburger. We competed with one another in a race to see who could eat the 1 lb burger the fastest, and perhaps, be daring enough to eat two. I ate two 1 pounders. I was lucky to have a high metabolism that a meal like that didn't affect my health in a drastic way. I initially enjoyed watching competitive eating, especially the Nathan's Hot Dog eating contest. It's truly a sight to see a person eating 60 plus hot dogs in 12 minutes. I have mixed views on this subject. As I previously stated it's interesting watching these trained eaters compete with one another. But, food is sustenance. Food gives us energy, keeps us healthy, and is meant to be enjoyed. By presenting this perspective on food and treating it merely as means to a competition, then we can lose respect for what we eat. I think competitive eating should not be glorified the way it is today. Do you think there's nothing wrong with a little hot dog eating contest? Are these competitions feeding our youth the wrong message?

The Top 3 Places for Crab Cakes

"Crab cakes and football," that's how Maryland does it. Yes, I'm a Marylander and we do boast the best crab cakes around. There's nothing better than an incredible, rich, and tasty crab cake to lift your spirits on a beautiful summer day. Please don't tell me you're allergic to seafood or dislike crab because I may just cry and men who love football don't cry. Whenever I'm away from my home state I'm hesitant to take the leap of faith to try a crab cake on a menu. I may be bold enough to order a crab cake sandwich if nothing appetizing on the menu lures me in. A bad crab cake can almost always be hidden by two buns, lots of tartar or cocktail sauce, lettuce, and tomato. A truly amazing crab cake needs nothing extra. I judge my crab cakes by taste and texture. When I say texture I am referring to the type of crab meat in the crab cake. A crab cake with solely back fin or crab claw meat tends to be overpowered or filled with too many bread crumbs and it leans more towards the mushy side. An ideal crab cake finds the balance of jumbo lump and back fin crab meat with the right amount of filler. if necessary, that adds flavor. People eat crab cakes because they don't want to burden of breaking open and searching for the meat within the actual crabs. I know, a great summer day is found with a bushel of crabs and case of beer. But not everyone is cut out for that. If you happen to find yourself in Maryland be sure to visit one of my top three crab cake restaurants. 3. Calvert House Inn Restaurant & Pub This small and old restaurant is located on Route 1 between historic Hyattsville and the University of MD/College Park area. I've been eating there my whole life. I ordered take-out from there the other night and got myself two crab cakes. Their crab cakes are broiled with the perfect balance of jumbo lump and back fin crab meat. You easily forget about the tartar sauce on the side when biting into them. They weigh about 5 oz a piece and cost $27 for the entire meal. 2. Jerry's Seafood This restaurant used to be my favorite place to find the ideal crab cake until the new number one came along. Their crab cakes are a little more pricey than the Calvert house. You eat two crab cakes for $33 or pay one more dollar for the "Crab Bomb." This colossal crab ball is made out of 10 oz of jumbo lump crab meat, loved with Old Bay, and baked. If you prefer the fried side then you can choose the normal crab cakes which are cooked to your liking. Either way you can't go wrong. If you hate fillers in you crab cakes, then this is the place to go since they claim to have "Absolutely No Filler!" For me, Jerry's jumps to the 2 spot with their tempting options and promise of jumbo lump. 1. Timbuktu For the best crab cakes out there you need to hit up this place in Hanover, Maryland, a couple minutes away from Arundel Mills Mall. I first ate here with my brothers and sister five years ago. My brother begged us to go with him for the crab cakes. He called them "heavenly." He told no lies. The "Famous Timbuktu Crab Cakes" costs $27 and each cake weighs a staggering half pound due to jumbo lump overload. These crab cakes are so famous that you can even order 4 or 24 to be shipped to your home. They package them with ice packs in coolers to keep them fresh. I love eating at these restaurants, but I'd much rather prefer sitting at a long picnic table, banging on crab shells, sucking crab meat and old bay out of claws, and drinking beers. Also, whether deep fried or broiled, nothing beats a homemade crab cake. You don't have to be in Maryland to make a great crab cake. Are you a crab cake fan? Where restaurant is your favorite crab cake located at? Have you made crab cakes before?

Beer Bread Recipe

At almost every family party one of my sisters brings homemade beer bread. Before the main course is served everyone crowds around the beer bread and munches away. My family loves beer bread. Whoever brings it always has two loaves on hand. I have a big family and we can eat. I'm not entirely sure where my sister's got this recipe. It is very simple and delicious. Ingredients: 3 cups of self rising flour 1/2 cup of sugar 12 ounces of beer 2 tablespoons of butter Directions:  Preheat the oven to 375 degrees. Grease the loaf pan with butter. Mix the flour, sugar, and beer together in a bowl. When mixed well enough, evenly place the dough in the loaf pan. Melt the 2 tablespoons of butter and pour it over the top of the dough. Pop it in the oven and let it cook for 50-55 minutes. You are not home free yet. For good beer bread you need a tasty dip to accompany it to the party. For the best dip you need to buy Tasteyfully Simple Spinach and Herb Dip Mix. It is worth it to buy the entire bottle. The bottle can make up to 7 cups of dip. Ingredients: (For 1 Loaf of Beer Bread) 2 tablespoons of Tastefully Simple Herb and Spinach Mix 1/2 cup of mayonnaise 1/2 cup of sour cream Add and mix these ingredients together in a bowl. Place the bowl in the refrigerator to cool and wait for the beer bread to be ready. Have you made beer bread before? Do you have a different beer bread recipe?

Ben and Jerry's Ice Cream Buffet

Do you dare dream of such a place? Where the ice cream options are limitless and you're free to choice whatever you like. I grow tired of being forced to buy one small pint at the grocery store. Ben and Jerry's ice cream costs a pretty penny. My dream is to attend a party where the host serves a Ben and Jerry's ice cream buffet. Every flavor imaginable would be available and you could choose a scoop or even a pint of whatever you pleased. The flavor options go on forever. There are too many Ben and Jerry Flavors to count. I still remember my first spoonful of Half Baked and thinking, "cookie dough, brownies, vanilla, and chocolate ice cream...it can't get better than this." Oh it got better, much better. You would be surprised at the unusual types of ice cream. Recently, Ben and Jerry's released a Jeremy Lin inspired kind called "Taste The Linsanity" with fortune cookies that caused a little uproar. The ice cream flavor lords even created a "Schweddy Balls" flavor based upon the Saturday Night Live skit. If I were in the fortunate position to scoop away at the buffet, I would choose my three favorite kinds. 3. Red Velvet Cake I tried this two months ago. I wasn't expecting the smooth and silky similarities to actual red velvet cake. Sometimes, you can get the ice cream and cake in one pint. 2. One Cheesecake Brownie I discovered this late night friend in college at the university convenience store. They offered a limited selection of ice cream options, but I wasn't disappointed when I plugged a spoon of this in my mouth. Cheesecake and brownies are two of the greatest foods in the world. When smashed into a tiny container of ice cream they truly create an unforgettable taste memory. It's hard to put this pint back in the freezer after ripping the plastic seal off. 1. Everything But The... The ellipsis says everything about this ice cream. Its greatness never ends. This is my favorite Ben and Jerry's ice cream flavor. This pint contains a jumble of vanilla and chocolate ice cream, white chocolate bars, peanut butter cups, chocolate covered almonds, and the best ever toffee chunks. I feel as if I'm on a treasure hunt, digging through sand, and overjoyed by the wealth of variety and riches I find in a tiny pint of ice cream. If you attended a party or restaurant with a Ben and Jerry's buffet, what flavor would you target first? What's your favorite Ben and Jerry's ice cream flavor? What's the most unusual flavor you have encountered?

My Restaurant Kitchen Experience

This is Not the Kitchen I Worked In Do you remember that first moment you fell in love with cooking? Maybe it wasn't an instant revelation. Perhaps the love had always been there or it gradually grew. Everyone must have had their moment when cooking wasn't simply a task or a necessity to feed yourself. It's like reading an amazing book or watching an incredible movie, and your curiosity is booming at an all time high. You are captivated, locked in, and the joy swells inside you while chopping vegetables, seasoning a chicken roaster, unwrapping a rack of lamb for the very first time, or touching a piece of Mahi Mahi and knowing it's perfectly cooked. My love story doesn't include that one magic moment. I fell in love with cooking two summers ago. I had always been handy and resourceful in the kitchen. I knew recipes, certain culinary basics, and instead of eating out or depending on the dining hall like every other college kid, I nixed my meal plan and cooked for myself. My confidence slowly rose in the kitchen, but I knew little of anything. I needed a job to earn money for tuition my junior year. I hit the streets in early march to job hunt at the local restaurants in Ocean City, NJ. With the previous summer's sandwich and salad station experience at hand, I landed a job as a broiler cook in a high-paced popular seafood restaurant. I had never cooked seafood before or worked on a broiler in a restaurant. Terrifying doesn't even begin the describe my shaken nerves entering that kitchen the first day. Luckily, the head chef Bryan took me under his wing and put me at ease. He taught me everything I know now that goes beyond the necessary skills needed to survive in that seafood kitchen. That summer I learned how to use chef and filet knives. When September rolled around I loved the fishy smell that stuck to my hands. I could peel, devein, and butterfly 20-30lbs of shrimp a day in no time at all. I didn't fret or internally freak out when the entire line was filled with tickets and the printer wouldn't stop shooting out more orders. I wished for nights when my oven would be stuffed with 15-20 entrees and I could only depend on the touch of my hand and the quickness of my eyes for fish, lobster tails, or shrimp to be sent on their way to a customer. In the kitchen I learned to grow and love my third hand, a pair of tongs. I always had a pair of tongs and a dry rag stuck in my hands or around my waist. I looked forward to those nights where we would pump out 400-500 dinners, lose six pounds from sweating, and feel like I just took a dip in the ocean nearby. The ultimate cooking high is discovered in a dinner rush when all madness ensues. You lose your mind, get lost in the weeds, and dig yourself out by shoveling entrees in and out of the oven. I learned about the different types of fish, where they came from, how they tasted. and the various ways to cook the types of fish. The attraction couldn't be stopped again this last summer. So, I went back for another 3-4 months to live in the kitchen at Spadafora's Seafood Restaurant and Market. Do you have a moment when you fell in love with cooking? Have you worked in a restaurant kitchen? If yes, then did you enjoy that experience?

Macaroni and Cheese Power Rankings

I love macaroni and cheese. I grew up watching Kraft mac 'n' cheese commercials with the crazy orange dinosaur riding roller coasters in a world of cheese. Hours before basketball games, on half days at school, in college at any time of the day, I would cook up a quick box of Kraft and eat it all. As I've grown older my macaroni and cheese preferences have changed. I know exactly what I like and Kraft no longer sits alone on my mac 'n' cheese list. For me, certain adjectives are needed when describing a quality macaroni and cheese. Mac ’n' cheese needs to be creamy, cheesy, flavorful, and the pasta does matter. These are my macaroni and cheese power rankings. 6. Velveeta from Kraft Velveeta rarely enters my home and when it does, the box warms the bench in the pantry for a long time. In 7th grade I used to look forward to stealing a bowl of Velveeta from my neighbors across the street. Now, the squeezable cheese tastes a little strange and bland. I hate how things from your youth aren't as great as you remember. 5. Annie's Organic Macaroni and Cheese Annie’s gets more playing time on my stove than Velveeta. If not clearly stated on the box, I wouldn't know that the powdered cheese is organic. Annie’s costs more than Kraft yet doesn't offer much of a taste upgrade. 4. Kraft Three Cheeses With Mini-Shells There’s only one way to do Kraft now. Buy the three cheese shells. Shells hold the cheese better, they’re creamier, and it’s easier to eat a whole box since the larger shells trick you into thinking the box portion is smaller than the original. I'm always ready to pop cut-up hot dogs into the pot too. 3. Boston Market Boston Market cooks juicy and greasy rotisserie chicken, moist and sweet corn bread, and some of the creamiest mac 'n' cheese out there. They overload it with cheese and there’s never enough in the family side for everyone. 2. Ina Garten's Grown Up Mac and Cheese Recipe When I arrived in Houston a plate of this macaroni and cheese waited in the oven. My sister's creation of Garten's recipe awoke my taste buds after a long bus trip through Texas. Macaroni and cheese from a box becomes a distant memory when attacked by the combination of bacon, Gruyere, extra sharp cheddar, and blue cheese. 1. Smokehouse 21 I stumbled upon this superstar in Portland, OR.  Mac 'n’ cheese comes to perfection at this barbecue joint through the joined forces of cheddar, asiago, fontina, and Gorgonzola with bacon molasses cornbread topping. I almost forget to mention that the dish is infused with bacon. This pig-lit small window restaurant elevated me out of the Kraft world of cheesy dinosaurs into a holy land of cheese and bacon. Smokehouse 21 even claims to have broken certain vegetarians with their heavenly side dish. Do you agree with the rankings? What's your number 1 macaroni and cheese?  Do you have any delicious macaroni and cheese recipe?