VittlesVamp

Hair of the Dog

I love a good cocktail - or two - or three. And, I'm always entranced by a cocktail list that introduces me to a new spirited concoction. Apparently master mixologist Gary Regan feels the same and has written about a bevy of lesser-known goodies, including the Blow My Skull Off and Brain Duster. But, the one that made center stage was the Dog's Nose, "a very strange drink dating back to the early 19th century that's made with hot stout, gin, sugar and nutmeg."

Here's the recipe:

Dog's Nose

INGREDIENTS:
12 ounces Guinness (room temperature)

2 teaspoons brown sugar

2 ounces gin

Freshly grated nutmeg, for garnish

INSTRUCTIONS:
Pour the Guinness into a large sturdy glass and heat it on high in a microwave for about 1 minute. Add the brown sugar and gin and stir lightly. Add the garnish.

Woof!

Wing It

For those of you that are sports-impaired, I'm here to let you know that the Superbowl is this Sunday. And so, it seemed the ideal time for VittlesVamp to pay loving homage to the Buffalo Wing.

According to the Atlas of Popular Culture, there are four circulating legends surrounding the mythical creation of these hot spicy suckers, sided by blue cheese dressing and celery sticks. But, most folks are partial to this one:

Teressa and Frank Bellisimo owned the Anchor Bar in Buffalo, NY. In this version, she invented Buffalo chicken wings in 1964 when her son Dominic and his friends came to the bar looking for a quick late night snack. "Mother Teressa" (Buffalonians take their wings very seriously) was preparing to make chicken stock with a bunch of wings and, improvising, stuck them under the broiler (later they switched to deep frying), sprinkled them with a hot sauce she concocted from a commercially available base (Frank's), took some celery sticks off the antipasto dishes, put some blue cheese dressing (the house dressing) in a small bowl and served them.

But no matter how Buffalo Wings came into being, they sure enough are a Superbowl staple, right along with pizza, burgers and potato chips - not to mention beer. And, for those of you that wish to "park it" in your own couch and watch the big game on your own boob tube (that name takes on a whole new meaning after seeing Janet Jackson during the half-time show last year), here's a link to celebrity chef Sara Moulton's Buffalo Wing recipe. (Frankly, I think they're meant as "going out" bar food, but do as you please.)

Burger Bliss on the Big Screen

I'm definitely a movie fan. And, as a foodie, how can I resist a culinary-themed flick? A few of my old faves - Babette's Feast, Eat, Drink, Man, Woman and Big Night.

And after last night I can add another to my list: Hamburger America. Debuting at the East Village's Pioneer Theater, a group of us purchased advance tickets in anticipation of a mouth-watering documentary about legendary, family-run burger joints beyond the ken of the NYC or LA scenes. The big screen would flicker with images of the diners, dives, coffee shops and luncheonettes that form the backbone of America's hamburger obsession. The New York premiere was to be followed by free beer and pizza from Two Boots (the pie to be topped with hamburger meat, in keeping with the evening's theme). And, expecting a serious yen for burgers, we figured that our group might be crazy enough to hit the Corner Bistro after that.

Aah...the best laid plans...

The movie was whimsical and highly entertaining, but not appetizing. Some of the most memorable (and stomach-turning) moments included a profile of a Memphis spot that deep fries its burgers in 90-year old beef fat, a Missouri drive-in where the specialty is burgers topped with melted peanut butter, and a Milwaukee mecca that features burgers topped with a massive dollop of creamery butter (pictured above - note the melted, oozing, yellow stuff collecting at the base of the plate).

After that flick, there was NO way we were going to eat burgers. Pizza was the order of the day. But, unfortunately, the "after" party was a cluster f*ck, so our 8-person, pizza-pie-perfect posse wandered across the street to the actual Two Boots Restaurant and devoured a large "Dude" and large "Edith Prickly," while polishing off three pitchers of beer.

Once sated, discussion of the film began and questions were raised - Which burger seemed the tastiest to you? Wasn't that 90-year-old grease a health hazard on a multiple levels? Did anyone actually want to plan a road trip up to New Haven to check out Louis' Lunch, where they cook burgers in a 100-year-old broiler?

But, my biggest question was already answered by the filmmaker himself, George Motz, who I chatted with after the show.

What is his favorite burger?

Answer: The Apple Pan in Los Angeles.

Damn his rules about keeping NYC and LA out of the film. Oh well, maybe a New York and Los Angeles focused sequel is in the works. And, avid VittlesVamp readers know the NYC burger that I'd like to see on the big screen.

Bread On The Offensive

Sick of the low-carb craze? No organization is more frustrated by it than the Grain Foods Foundation. And, according to the organizations new marketing campaign (ad example above), Atkins followers don't know how separate the wheat from the chaffe when it comes to the real facts about grains and diet:

We'd had enough," said Paul Abenante, president and chief executive of the American Bakers Association in Washington, a foundation member. "We need to stand up for ourselves. Doing nothing is not an option."...

...The campaign also comes as the federal government readies a revised version of the "food pyramid" to reflect new dietary guidelines, issued Jan. 12, that call for measures like eating more whole grains.

"To the extent that the campaign emphasizes the benefit of eating whole grains in bread, it's a public service," said Dean Ornish, president of the Preventive Medicine Research Institute in Sausalito, Calif., "because whole grains are actually beneficial."...

...While doctors and dieticians praise carbohydrates as energy sources, refined carbohydrates like white bread can lead to weight gain because they are not filling. Some ads promote whole grains, like one that declares, "Whole-grain foods help control hunger." Others promote high-fiber diets and the folic acid found in enriched grain foods.

But other ads are more general, centered on grains or carbohydrates. One, for instance, says, "A balanced diet that includes grains helps to prevent cataracts." Another declares, "Your brain needs carbohydrates to function properly."

And all the ads end the same way: "Bread is delicious. Filled with healthy grains. And makes life better. Bread. It's essential."

Judi Adams, president of the foundation, based in Ridgeway, Colo., agreed that "it is very, very important we get people to eat more whole grains, no question." She also said that there were "a lot of whole-grain products out there now that didn't used to be out there" because "we know people are not eating enough whole grains."

Hmm...Think a whole-wheat bagel might be in order for breakfast tomorrow.