A First For AdventureMan
You may think this is ‘just’ a beautiful pecan pie, but it is better than that. This is AdventureMan’s very first pie, ever. He debated even making it for the Great Gathering, because there are so many truly gifted cooks in the family, but in the end, being the courageous soul he is, he tackled it. It looks exactly like the photo of the pie in Southern Living magazine which inspired his effort. I don’t think I have ever seen a more beautiful pecan pie. 🙂 Bravo! Bravo, AdventureMan!
Clean or Unclean?
This is one of my favorite readings in the Lectionary. People often ask where it is that Jesus declared all foods “clean” and this is one of the scriptures. To me, it is the why of it that makes it interesting – and convicting. There is enough in my heart to make me unclean without worrying about food rules.
Matthew 15:1-20
15 Then Pharisees and scribes came to Jesus from Jerusalem and said,2 ‘Why do your disciples break the tradition of the elders? For they do not wash their hands before they eat.’ 3 He answered them, ‘And why do you break the commandment of God for the sake of your tradition?4 For God said,* “Honour your father and your mother,” and, “Whoever speaks evil of father or mother must surely die.” 5 But you say that whoever tells father or mother, “Whatever support you might have had from me is given to God”,* then that person need not honour the father.* 6 So, for the sake of your tradition, you make void the word* of God. 7You hypocrites! Isaiah prophesied rightly about you when he said:
8 “This people honours me with their lips,
but their hearts are far from me;
9 in vain do they worship me,
teaching human precepts as doctrines.” ’
10 Then he called the crowd to him and said to them, ‘Listen and understand: 11 it is not what goes into the mouth that defiles a person, but it is what comes out of the mouth that defiles.’ 12 Then the disciples approached and said to him, ‘Do you know that the Pharisees took offence when they heard what you said?’ 13 He answered, ‘Every plant that my heavenly Father has not planted will be uprooted. 14 Let them alone; they are blind guides of the blind.* And if one blind person guides another, both will fall into a pit.’ 15 But Peter said to him, ‘Explain this parable to us.’ 16 Then he said, ‘Are you also still without understanding?17 Do you not see that whatever goes into the mouth enters the stomach, and goes out into the sewer? 18 But what comes out of the mouth proceeds from the heart, and this is what defiles. 19 For out of the heart come evil intentions, murder, adultery, fornication, theft, false witness, slander. 20 These are what defile a person, but to eat with unwashed hands does not defile.’
El Tenampa in Kissimmee
“So where are you eating tonight? asked Alessandro, and we told him El Tenampa. His face lit up with a huge smile. “You’re going to love it!” he said. “Do you like spicy food?”
Oh yes. Yes, we do.
El Tenampa is a challenge. It is the highest rated Mexican restaurant in the Kissimmee/Disney/Lake Buena Vista area, but commenters on Google and Urban Spoon have complained about the service, the waiting time to be seated, the long wait for dinner, not understanding what was on the menu . . . as good as the food is, there were a lot of complaints.
It’s Orlando. Running a restaurant in Orlando must be a nightmare. Thousands of people from all over the world, and everyone wants service. What incentive is there to provide top-notch customer service when you know these people are passing through and you will never see them again? What incentive is there to be first-rate when many of them are poor tippers – by US standards – or just plain cheap? We went to El Tenampa fully aware that it might be problematic.
It was anything but.
It is hard to find, even though it is right on the main drag, it has poor signage. It shares a building with La Hacienda Meat Market and is next door to the India Diner and the Rodeway Motel . . . it all kinda looks low rent.
“Don’t mind how it looks from the outside,” Alessandro warned us. “It’s different inside.”
Marco, at the door, greeted us warmly and sat us right away. There was a lot going on, family parties, one of nearly twenty people, several large groups, but lots of booths and tables. The place LOOKS chaotic, but we got our drinks and menus right away, chips, salsa and guacamole very shortly and our dinners within a reasonable time. The wait staff was hopping – very busy – but we never felt slighted or neglected.
The menu was inclusive, and the food was fabulous. Marco told us it was a slow night, which meant that you could walk right in and have a table, no waiting.
AdventureMan ordered a la carte, a carnitas tostado and a tamale and salad; I had the pescado Veracruz, steamed in foil with spices and vegetables, oh wow.
Well worth the trip. Great food, great service and a great atmosphere, all decorated for the day of the dead/Halloween.
Our bill was a shock. All that great food, and the bill was under $25. Amazing.
God-With-A-Sense-of-Humor at King O Felafel in Orlando
After driving seven and a half hours to get to the convention hotel, AdventureMan and I needed dinner! We settled in to our hotel and took a quick look at the menu – nope. We needed something comforting, something familiar. And there it was, just one minute, I am not kidding, from our hotel, the King O Felafel.
God-with-a-sense-of-humor had plopped us splat down in a hotel in the middle of Middle-Eastern-Land. Minutes from Disney, minutes from all the shoddy tackiness of Orlando, we find ourselves “home.”
The King O Felafel’s shop was full of regulars, including one very large family taking up about five tables all put together, and having a wonderful time. The King himself makes his own felafels, using that little felafel making tool, he was so quick. The was clean clean clean, and service was quick.
We started with lentil soup, and I ordered the Vegetarian Platter (which was like a mezze) and AdventureMan ordered a Felafel Sandwich.
Oh, how we have been yearning for the simple joy of a felafel sandwich done right. The King O Felafel was heaven for us.
Thank goodness I remembered to take a picture before we demolished the entire platter!
So simple, so good. A homemade felafel. Perfection.
This shop is not undiscovered. He has a large clientele of all kinds of people who appreciate superb food, beautifully and tastily prepared.
Across the street from the King O Felafel is a mosque which also has a gym and a meeting hall. There are several other ‘Mediterranean’ restaurants nearby, and several hookah lounges. There are so many shops in this little area of Kissimmee with ‘halal’ foods and even groceries selling halal meats. Wow.
Mosque – my photo was blurry, so I grabbed this from Google Maps. I guess it used to be a computer shop; now it has arabic writing on it and a sign that says it is the AMYL Center (Masjid Shadi)
Seville’s Palace Cafe for Breakfast
We had a favorite place for breakfast, Adonna’s, but first they discontinued AdventureMan’s favorite – Biscuits and Gravy – and then they discontinued mine, which was Cinnamon Roll French Toast. What to do? Where to go? We go often to The Scenic Diner, but we wanted something different.
We checked out a few places but nothing felt right. Then we remembered the Palace Cafe at Seville, a place we had wanted to try for breakfast for quite a while.
They had a good crowd, but we were seated immediately and coffee and tea arrived within minutes. As we ordered, AdventureMan said “oh! We haven’t had beignets here; let’s have those!” and I applaud the waitress, who didn’t bat an eye, didn’t say a thing, not a single thing about all the times I have been there with GCCDC groups and ordered beignets for all the tables, because they are so good.
When they arrived, I told AdventureMan how often I had them before; I just couldn’t let him believe a lie. These beignets are like the ones we ate in New Orleans, a little like the lightest deep fried donut you ever ate. So much air, and powdered sugar – that can’t be all that bad for you, right? Right? Aren’t they beautiful?
I had the Palace eggs, which comes with grits or hash browns or fruit, and it was perfect:
AdventureMan had the breakfast croissant. He said it was a pretty good croissant – he still misses our breakfasts in France.
There were families there, children playing while the adults visited. There were adult groups, there were buddies. It was active without being noisy.
It was also one of the best breakfasts we have had in a long time. We love this place.
Mackey’s Mud House in Pensacola
The Rooftop Dining area at Mackey’s Mud House, Pensacola
Mackey’s Mud House has been open mere months, but is already attracting attention in downtown Pensacola for it’s variety in tastes and the freshness of their offerings.
We decided to give it a try. We love the growing sense of life in downtown Pensacola, love the open market and the variety of restaurants.
The chips and salsa knocked our socks off.
I love the colored chips, but, even better, they were thin and crisp. The salsa tasted fresh, and had just a little bite. It was a great way to start the meal.
I ordered cider slaw and the Mediterranean Pasta. The slaw was the way I like it, no mayonnaise, and tasty. The Pasta had more of that fresh taste – made with all fresh ingredients, maybe the healthiest pasta I have eaten in a long time.
AdventureMan’s Mediterranean Pizza was also fresh and delicious, and as you can see, there was so much of it we had to take some home for dinner. Yumm. 🙂
We ate inside; it was still a little too warm for me outside.
Our waitress was Jen, who was totally on top of things, friendly, efficient and informed, without being intrusive. We’ll be going back. . . and I’m thinking this is a great place to watch the Pensacola parades from . . .
Pensacola Ale House ReVisit
“I’ll have what she’s having!” I laughed, as I parroted the famous line from When Harry Met Sally. As soon as we were seated, I could smell the sauce on the shrimp pasta; garlicy, spicy, oh yummm.
“She has the light sauce, you want that?” asks the waiter.
“Exactly what she is having,” I repeat. The smell is driving me crazy.
When it arrives, it IS all that. It tastes even better than it smells. There is so much of it that I take half home for dinner some night. Fabulous. AdventureMan had the hamburger. He said it was good, but . . . not McGuires. Not Red Robin.
Mostly we avoid chains, and the Ale House is a kind of a chain. We prefer local places. On the other hand, their food is reliably good, and now and then we even have a great meal. My Shrimp with light sauce was great.
My View at Flounders on Pensacola Beach
“They’re all asking to have what you are having!” the waiter shouted across the aisle as I saw eight people watching me eat a Baja Fish Taco, not a pretty sight. They caught me with a mouth full, so I could only smile and nod good-naturedly, trying to indicate it was delicious – if messy. AdventureMan had a grouper Po’Boy and a bowl of their matchless seafood chowder.
In spite of the messiness – Baha Tacos was a three napkin meal, all the lettuce and tomato and jalepeno slices keep falling out, it is so stuffed, and holy smokes, it is so delicious. Four people at that table ordered the same. It is a wonderful dish. It is on the appetizer section of the menu, but it comes with three huge fish tacos, more than I can ever eat, so they bring me a box when they bring the entree. Yes, it is just as good later in the day. It tastes so fresh.
The weather is perfect now, crawling up into the 80’s, cooling down into the lower 70’s at night, sea breezes blowing, humidity . . . well, bearable. Reminds us of November in Kuwait.
Here is my view at Flounders:
The Meat You Eat Can Make You Sick
A fascinating – if long – article on how our meat is farmed and the high cost of ‘cheap’ meat:
‘Healthy’ Cows, Sick Consumers: CDC Warns of a High Cost in Cheap Meat
by Bruce Watson Sep 25th 2013 6:00AM
On the surface, it’s hard to question the cost-effectiveness of factory-farmed meat. After all, the math is pretty simple: You start with inexpensive animals, raise them at relatively minimal cost, butcher them in the cheapest way possible, and sell them for low, low prices.
But the math gets a little more complicated when you look at the long-term health impact of all that cheap meat. Of course, there are the obvious things that everyone’s already worried about — issues like cholesterol and high blood pressure and gout and whatnot — but the biggest downside comes from something that you probably haven’t considered: antibiotic-resistant bacteria.
In a recent report, the Centers for Disease Control estimated that 2 million Americans are hit with antibiotic-resistant infections every year — and 23,000 people die from them.
Doctor Feelgood
So what causes all these outbreaks? In part, it’s our overreliance on antibiotics. Every time your doctor prescribes antibiotics to you, the bacteria in your body grow more able to tolerate them. Those antibiotic-resistant germs can then get passed on to other people, leading to the spread of harder-to-kill infections, which leads to more doctor visits, and so on, in a vicious cycle.
So, obviously, the first solution to our antibiotic-resistant bug problem is to stop overprescribing antibiotics. We should, many health experts argue, save the antibiotics for the times when we really need them.
This Little Piggie Had Penicillin …
But our overuse of erythromycin and amoxicillin is just a small part of the problem. Even if you never fill your antibiotic prescriptions — even if your doctor never writes them — chances are that you’re still consuming a huge amount of antibiotics in your food. More specifically, in your meat.
When factory farms look for ways to cut costs, space is one of the first things to go: Factory owners often crowd animals together in cramped pens. But when cows, pigs and chickens live in such cramped conditions, often with open wounds and amid ever-growing piles of feces, the barns become a breeding ground for bacterial infections. One way to cut back on this is to give the animals more space. Another way is to pump them full of antibiotics.
Not surprisingly, most factory farm operations go for the latter. In fact, the meat industry currently uses 80 percent of all antibiotics that are consumed in the US. All those drugs keep the animals relatively disease-free — and help keep meat cheap. But it’s not exactly an impressive price cut for the customer: According to one estimate, the use of antibiotics on farms saves the average meat-eating consumer $5 to $10 a year.
And those minor savings may come at a huge cost. Sloppy slaughtering methods often contaminate meat with antibiotic-resistant bacteria from the animals’ colons and stomachs. And, even if factory-farmed meat makes it to your grocery store without becoming contaminated, there are other ways animal waste enters the food cycle: Water and manure that are left over from factory animals often get used on crops, further spreading antibiotic-resistant bacteria.
So What Can You Do?
As I’ve pointed out in the past, there are a few ways to protect yourself. To begin with, you can ensure that your meat is cooked to an internal temperature of 160 degrees F — both at your home, and in any restaurants that you visit. Unfortunately, while this will kill any bacteria hiding inside your burger, it will also transform it into a well-done hockey puck.
Maybe you should just stick to the brisket.
You can also try looking for organic meat. While a little more expensive, it is produced without antibiotics, which lowers your chance of encountering antibiotic-resistant bacteria. For that matter, you may want to think about using organic vegetables — or, at least, carefully washing your fresh produce.
Another option is to get involved. Last week, I wrote about new USDA procedures would cut inspections on chicken and pork, and would allow Chinese poultry to be sold in American markets. Since these plans also reduce the number of USDA inspectors — among the few barriers between you and food poisoning — they could directly affect your health. If you get a chance, you may want to tell your congressman or senator that you’ve got some problems with this.
Given the huge lobbying efforts behind the USDA’s inspector cuts and opening the U.S. to Chinese chicken imports, chances are that both policy changes will happen. Even if they don’t, however, it never hurts to be safer with your food.
Bruce Watson is DailyFinance’s Savings Editor. You can reach him by e-mail at bruce.watson@teamaol.com, or follow him on Twitter at @bruce1971.
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