Offbeat Eats

One of the odder topics bouncing around a few of the food-related messageboards and magazines is TCHO Chocolate’s “Beta” chocolate samples. TCHO is a San Francisco-based start-up which is trying to develop new chocolate varieties from scratch by making chocolate from single varieties of cacao, trying to find those that express the basic flavors of chocolate. So far, they’ve released “beta” versions of their “Fruity” (from Peru), “Nutty” (also from Peru), and “Chocolately” (from Ghana) varieties…

One of my simple guilty pleasures that I indulge in on every trip to the DC metro area: A “Half Smoke” hot dog , with mustard and “cooked onion” sauce. Many of you that aren’t from broader Washington, DC metropolitan area are probably asking, “what the heck is a half-smoke?” Like many areas (Chicago and Rochester being particularly good examples), Washington, DC has it’s own particular variant of the hot dog, the half-smoke. A half-smoke is a close cousin to the hot dog, but is a slightly larger and spicier sausage, with a level of seasoning halfway between a typical smoked sausage and a hot dog, hence the name. Interestingly, however, the sausage itself isn’t smoked (halfway or otherwise).

During last month’s trip to London for my brother’s wedding, Carol and I took a long side-trip down to Cornwall to visit with my sister-in-law’s family and visit some of Cornwall’s many scenic attractions (as well as learning the joys of barreling down narrow Cornish B-roads at 50 mph, a treat not to be missed…). And no visit to Cornwall is complete without at least one sampling of the hallmark of Cornish cuisine: the pasty.

One of the great joys of visiting England is the ability to enjoy the masterpiece of English breakfast cuisine: the “Full English”, also known as a “fry up”. Many philosophical discussions revolve around the ingredients constituting a proper “Full English”, but this is basically a dish built upon a combination of English-style bacon rashers and some eggs. However, bacon and eggs alone does not a “Full English” make…

One of the great things about hot dogs is that they really do have a fair bit of regional variation. I’ve had “rippers” from Rutt’s Hut in New Jersey. I’ve had Coney Islands in Detroit (not to be confused with a Nathan’s hot dog from the actual Coney Island). I’ve had Rochester whites. Rochester red hots. Carolina slaw dogs. The list goes on. One of my favorite varieties, however, is the Chicago-style Hot Dog. Not content to just have an hot dog on a bun, Chicagoans demand that pretty much every aspect of the hot dog is pimped. The hot dog itself must be all-beef (preferably Vienna brand). The bun should have poppy seeds on it. The preferred condiments are chopped onions, sliced tomatoes, livid-green relish, celery salt, a pickle, and just enough “sport peppers” lined up to match the length of the hot dog. It’s known as “draggin’ it through the garden,” and, quite frankly, I like the result, even if it does bury the hot dog a little bit.

I’m always astonished that here in the United States we don’t do more with bacon. We have a large pork industry. People here also really like bacon, and many of us eat a little too much of it to be considered healthy. But at most grocery stores I go to, there is generally just one type of bacon: “bacon.” If you’re lucky, there are a few brands, some more thickly sliced than others. Maybe some token peppered bacon or maple bacon. But in general, we live in a bacon wasteland. To quote a coworker of mine, “bacon is bacon, it’s a commodity.” Oh, how sorely wrong he is…