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live2eat
Grand Blanc, MI
Newspaper food writer/dining columnist for 22 years
Interests: Cooking (natch), real barbecue, wine and beer, travel.
Recent Activity
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I’ve been eating a lot of antipasto salads at diner-type restaurants this year. The typical diner antipasto salad is mostly iceberg lettuce, topped with mediocre mozzarella cheese, mediocre salami, black olives, tomatoes, cucumber and red onion. Some include hard-cooked egg slices. I like that. One place adds thinly sliced pickled... Continue reading
Posted Aug 3, 2017 at My Blog
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Cruz Blanca ( left) and the adjoining Leña Brava are the hippest dining/drinking spots on the West Side Foodie Tour. The Bucktown Pub (right) makes up in longevity – 84 years – what it lacks in hipness. We first thought we would take our bicycles to Chicago to pedal a... Continue reading
Posted Jun 15, 2017 at My Blog
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Hops are a perennial that can do a lot of different things for beer -- including preserve it. Before, it was easy for me to declare that so-called India Pale Ale was not my favorite beer type, ordering one infrequently only for a break from my favored Belgian Lambic-style and... Continue reading
Posted Nov 22, 2016 at My Blog
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NO, IT'S NOT BREAKFAST -- Top, stuffed avocado and cornsticks at the Little Tea Shop, barbecued pig tail at Hog & Hominy and, bottom, the enticing charcuterie plate at Porcillino's. If breakfast is indeed the most important meal of the day, then the Bluff City of Memphis is the place... Continue reading
Posted Aug 15, 2016 at My Blog
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FOUR STAGES OF PAELLA: 1) Chimney full of briquets, 2) base components ready to go, 3) pork belly, red onion and bell pepper browning and 4) finished product, featuring shrimp and mussels. Twenty-five years back, I bought the largest paella pan that Zingerman’s in Ann Arbor sold. When I got... Continue reading
Posted Jun 6, 2016 at My Blog
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Mark Hoffman (right), owner of Hoffman's Chop Shop at the Flint Farmers Market, talks about the advantages of dry-aging. With him is market culinary manager Sean Gartland. Have you been in a restaurant, deli or market in which the sources of its food and beverages are written on a board... Continue reading
Posted Nov 4, 2015 at My Blog
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Tony Vu (right) and Brian LaForge of Ma Mang at the Flint Farmers Market with pho, a Vietnamese soup that is a big seller. There are one-pot meals and there is pho. Pho, pronounced like “duh,” is the unofficial national soup/stew of Vietnam, north and south. There it is popular... Continue reading
Posted Sep 3, 2015 at My Blog
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Richard Parker of the iBQ'n@thebbqsuperstore.com with his prized bullet smokers. The Rockford team earned a perfect score for its beef brisket at the recent Blues, Brews & Barbecue contest in Birch Run. I have eaten barbecue in Memphis and Kansas City and numerous points in between, have helped run the... Continue reading
Posted Aug 27, 2015 at My Blog
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Wooly Mangalitsa hogs forage on Wilhelm Kohl's farm near Haslett. Driving on country roads, have you ever noticed little corrugated metal huts on a farm? If so, you also may have spotted pigs rooting in the ground, reclining or clustering in apparent pig-versation. Or they may have been somewhere out... Continue reading
Posted Aug 23, 2015 at My Blog
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Chicken Coconut Soup is a sublime melding of sweet, sour, salty, bitter. What you see here is Coconut Chicken Soup. No really. I didn’t just pour some 2-percent milk into the bowl and drop in a sprig of cilantro. It is what I said. But it’s way more. Eat a... Continue reading
Posted Dec 31, 2014 at My Blog
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If you expect Eataly Chicago to be, as one blogger put it, a dumbed-down Italian theme park, you likely will greatly impressed. A more grounded expectation could be an Italian-themed Whole Foods Market, but Eataly Chicago goes well beyond even that notion. Your first impression of the everything-Italian gastronomic emporium... Continue reading
Posted Jun 27, 2014 at My Blog
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Amy with her plush porker at Camp Bacon There we were in this big barn talking about bacon, listening to other people talk about bacon and eating bacon. Is bacon really that interesting? Yes, actually. The Nueske family of Wittenberg, Wis., exclusively uses the Pietrain hog breed. The supplier grows... Continue reading
Posted Jun 9, 2014 at My Blog
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Some of the crowd at the tasting of some of Italy's best wines in Chicago's Union Station. What if there were one American wine competition that stood above all the others. But what if the judges also went out on the road to do their blind tasting in each region... Continue reading
Posted Apr 23, 2014 at My Blog
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The first four flavors of pork belly -- natural, wine, herb and ginseng -- sizzle on the hot griddle. The other four -- garlic, curry, miso and chili pepper -- wait their turn. Back in December, I caught an episode of “Unique Eats” on the Cooking Channel about three restaurants... Continue reading
Posted Feb 3, 2014 at My Blog
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Bacon served at the Red Haven restaurant's all-Mangalitsa feast. EAST LANSING -- I had had my last taste of Mangalitsa pork in October 2011 at Pigstock II, a two-day event promoting the heirloom European breed giving the term "fat pig" special meaning. Here I was Aug. 9 at Red Haven... Continue reading
Posted Aug 20, 2013 at My Blog
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Rustic fruit tart, and photo, by Mary Rose Karl. If you are looking for a special means of presenting some of summer's delicious fruit, make a rustic fruit tart. The French call it a galette, the Italians a crostada. The dough is a rich pie crust that the “Joy of... Continue reading
Posted Aug 6, 2013 at My Blog
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Rhubarb Upside Down Cake is for when you grow tired of rhubarb pie, if ever. It seems a lot of folks have never eaten rhubarb. Of those who have, I never have met anyone who said he or she doesn't like it. How could they? When sweetened, it projects notes... Continue reading
Posted Jul 21, 2013 at My Blog
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Kansas Cityans are spoiled with such terrific barbecue restaurants as the original Jack Stack in Martin City, Mo. For Part Two of my barbecue postings, I will report on stops in late May in Kansas City at Fiorella's Jack Stack BBQ and Arthur Bryant's, the oldest and best known (outside... Continue reading
Posted Jun 11, 2013 at My Blog
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Tom's B-BQ & Deli has occupied the corner of New Getwell and E. Raines roads in Memphis for 50 years. In the past 30 years, barbecue has become arguably the country's most popular casual dining fare and as American as baseball and the blues. It is born of a tradition... Continue reading
Posted May 10, 2013 at My Blog
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Bartender, you've got 50 taps, so give me a few moments to make up my mind! The day after I enjoyed a pint of Arcadia Angler's Pale Ale and a tulip glass of Dark Horse Plead the Fifth imperial stout at the 33-tap Red Baron in Burton, I stopped at... Continue reading
Posted Apr 8, 2013 at My Blog
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Make breakfast special with Leek and Morel Strata. I always am on the lookout for that one breakfast casserole recipe that is good enough that you want to have it again and again. One that I touted when I was Flint Journal food writer was Overnight French Toast. Soaking the... Continue reading
Posted Jan 31, 2013 at My Blog
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Heidi Davey ponders why her two favorite ciders failed to make the cut. Before judging started in the 16th annual cider (non-alcoholic) competition, Heidi Davey declared herself to be a cider -- and apple -- connoisseur. With this she implied she would have no problem picking the best three ciders... Continue reading
Posted Dec 22, 2012 at My Blog
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Traverse City residents and visitors are fortunate to have the charming and wine-knowledgable Ric Cerrini in their midst at Bon Vin Wine and Beer. The couple of times Ric Cerrini helped my put together a few bottles of wine at the Village Corner in Ann Arbor, it was all business.... Continue reading
Posted Nov 26, 2012 at My Blog
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I'm enjoying a New Belgium Biere de Mars at 7 Monks Taproom in Traverse City, open since autumn 2011. After the Michigan Legislature created the brewpub license in 1992, I assumed I could keep up as these ventures came online. The first was Grand Rapids Brewing Co., since closed, Big... Continue reading
Posted Nov 20, 2012 at My Blog
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In top photo, a raw pork belly, less the inedible outer 'pigskin.' Next, the belly during curing in the fridge. At bottom, a fully smoked section. That's a crispy fried strip in front. Yeah, man. It is my fervent wish that, when friends and family get up to eulogize (i.e.... Continue reading
Posted Aug 28, 2012 at My Blog