My Two Cents on Chick-fil-A

In one of the most anticipated restaurant openings in recent memory, my hometown now has its very own Chick-fil-A restaurant. While my son and I have been looking forward to seeing if the hype about this place and its chicken products is worth it, my wife doesn't share our enthusiasm. After learning the company donated to anti-LGBTQ groups and what the company CEO said about same-sex marriage, my wife decided Chick-fil-A would never get any of her money. Many other people share this sentiment, and it will be interesting to see if this boycott will affect sales here. In Chick-fil-A's defense, the backlash and criticism they have received have caused them to stop giving money to some (but not all) of the controversial groups that people opposed. They have since pledged to donate to Black-led non-profits or those serving the Black community in the U.S.; to mark the opening of the new Ottawa restaurant, Chick-fil-A plans to donate $34,000 to a local non-profit organization through Second Harvest.  And for what it's worth, the claim that Chick-fil-A broke a promise to stop donating to anti-LGBTQ groups is just fake news that came out after the company pulled funding from the Salvation Army and the Fellowship of Christian Athletes after Chick-fil-A decided to change the areas of focus for their charities. I feel I can support the LGBTQ community and Chick-fil-A the same way I go to Starbucks while being in a union. Distance will be the deciding factor on whether or not I ever eat from Chick-fil-A. I remember the long waits at Popeyes when they came to town. I'm not driving an hour, waiting an hour, and driving another hour back for a fried chicken sandwich anytime soon. Eating at Chick-fil-A doesn't automatically make you a homophobe any more than liking Kanye makes you an anti-Semite. I can understand why others may feel differently. In the meantime, I'll make do with the FCS I've been making for the times I don't want to go out to eat. I'm sure Chick-fil-A will be a huge success with or without my participation.

Happy Birthday Harley - The Perfect Bacon Egg and Cheese Sandwich

Photo: Credit: Warner Bros.

Margot Robbie gets a lot of deserved praise for her portrayal of Barbie in last year's blockbuster movie. But for me, she will always be Harley Quinn, the former psychologist turned Batman villain from the movie "Suicide Squad". Robbie was that film's highlight and breakout star, earning her a spinoff, "Birds of Prey (and the Fantabulous Emancipation of One Harley Quinn)". At one point in this film, Robbie's character hopes to lift her spirits by getting her favorite breakfast sandwich from her local bodega. While you may not find yourself on a wild adventure after eating one, most New Yorkers (where the sandwich originated and was perfected) would tell you it's the best way to start your day. In honour of Mrs. Robbie's birthday, here is the recipe for this cinematic culinary delight.

Ingredients

3 slices of bacon
2 eggs (if you're allergic to chicken eggs as Robbie is, duck eggs can be used)
2 process cheese slices
1 sandwich roll (plain, kaiser, potato, poppy seed - whatever you prefer)
melted butter
hot sauce
kosher salt

1. Cook the bacon over medium heat in a skillet until it's crispy. Drain the excess fat into a clean container (save it for future use) and dry the cooked bacon on a paper towel-lined plate. 
2. While the bacon cooks, slice the roll in half lengthwise along the side, and set it aside. Heat another skillet over medium heat. Brush some melted butter on the cut side of the roll and place it face-down on the skillet after it gets hot. Press down on the roll with either a grill press or something heavy like another skillet. Toast the roll for about two minutes before transferring it to a cutting board.
3. Brush one of the skillets with melted butter and crack the eggs as close together as possible. Season with kosher salt. Flip the eggs when the whites are almost entirely set, then top with the cheese slices.
4. Place the bacon on one of the halves of the roll.  When the edges of the cheese melt, place the egg and cheese on top of the bacon.
5. Add two dashes of hot sauce to the top of the sandwich. Finish the sandwich with the other half of the bun and slice it in half before serving.

Buffet Etiquette

 After being shut down during the pandemic, buffets are making a comeback in a big way. To celebrate its 45th anniversary, Mandarin is offering people a free meal at any of its restaurants in Ontario on Canada Day. With so much to choose from, it can be overwhelming when it's time to put food on your plate. The following tips will help you make the most out of your buffet experience.

• This should be obvious, but the less food in your belly, the more food you can eat. Having only one plate at a buffet is a colossal waste of time and money. 
• When you arrive will impact the amount of time you spend waiting in line and how crowded the buffet will be. Plan accordingly.
• Not all buffets are all you can eat, so check before loading up your plate. That being said, when at a serve-yourself affair, there is no need to pile everything on one plate to see how high you can stack your food.  You can always go back for more.
• Pace yourself by starting with appetizers and salads before moving on to the main course. Avoid loading up on bread or dinner rolls, and save some room for foods you usually don't get to enjoy.
• Do not cut in or disrupt the line flow by starting midway or from the opposite end. Respect the personal space of your fellow diners by giving them room to serve themselves comfortably without feeling crowded. There's no reason to reach around or in front of someone serving themselves, no matter how hungry you are. 
• Just because there is a sneeze guard protecting the food it doesn't you have to test its effectiveness. If you need to cough or sneeze, step away from the buffet to avoid contaminating the food or the other patrons. As well, refrain from licking your fingers, touching your hair, or scratching any rashes on your body while using the serving utensils.
• Do not start eating items while still in the buffet line.
• If you don't like what you have on your plate, don't return items to the buffet line. No one wants to eat your used food. 
• Once you've finished with your plate, leave your plate behind and get a clean one.
• Unless you're ordering takeout, you can't bring food home with you - leave the Tupperware containers at home.

Year-Round Refreshing Drinks

Keeping hydrated is important for maintaining overall health. As the need to drink more fluids increases as it gets warmer, quench your thirst with these refreshing beverages.

Ingredients - Pineapple lemonade
This take on a summertime favourite will make you want to set up a stand at the end of your driveway and sell it for pennies a glass like you did back in the day.

1.2 L sparkling water 
250 mL water
950 mL pineapple juice 
120 mL lemon juice
250 g granulated sugar
710 g ice cubes

1. In a saucepan, mix together the sugar and the water. Heat on medium heat until the sugar is entirely dissolved.
2. Fill a large pitcher with the ice. Slowly pour the sugar syrup over the ice to cool the syrup down.
3. Add the pineapple juice, lemon juice, and sparkling water to the pitcher. Stir with a long spoon to combine. Place in the refrigerator until ready to serve.

Ingredients - The Arnold Palmer
Created by and later named after the golfing legend, this beverage is good with or without a shot of liquor.

120 mL iced tea
60 mL lemonade

1. Pour the lemonade and iced tea into a tall glass filled with ice.
2. Stir well. Garnish with a slice of lemon.

Ingredients - Classic Sweet Tea
When you go south of the Mason-Dixon line and ask for iced tea, you'll get a variation of this in your glass.

12 individual bags of black tea
250 g granulated sugar

1. Bring 950 mL of water to a boil in a saucepan over medium-high heat. Remove from heat.
2. Dunk the tea bags a few times in the water to fully hydrate, then leave them submerged with the strings hanging over the side of the pot. After 5 minutes, remove the bags and discard them.
3. Add the sugar and stir until it's completely dissolved.
4. Pour the tea base into a large pitcher. If using multiple pitchers, divide the tea evenly between them. Add more water to the tea base and stir to combine.
5. Refrigerate for at least 4 hours or, ideally, overnight.
6. Pour the sweet tea into ice-filled glasses. Add a sprig of mint or a slice of lemon to each, if desired.

Ingredients - Roy Rogers
The cola version of the classic Shirley Temple, this mocktail is named after movie star Roy Rogers, known as the "King of the Cowboys" in the 1940s, and John McClane's alias in the first "Die Hard"; yippee-ki-yay, indeed.

your favourite cola
60 mL grenadine syrup

1. Fill a highball or pint glass with ice. Add the grenadine syrup.
2. Gently top with cola, and stir.
3. Garnish with maraschino cherries.

The Need To Know Classic That Is: Shepherd's Pie

Let's get this out of the way now - a true shepherd's pie is made with ground lamb; when ground beef is used, it's called a cottage pie. Over time, ground beef became the filling of choice, and lamb was used less frequently. This is why the two names are used interchangeably.  Originating from the British Isles in the late 18th and early 19th centuries, shepherd’s pie was a way for people to save and make their money, and leftover food last longer. Early versions of the dish used a pastry shell at the bottom and top to hold everything together; over time, potato slices were used at the bottom, eventually making their way to the top as mashed potatoes. So if you ever see ground lamb (or ground beef) on what constitutes a sale nowadays, use the recipe below. 

Ingredients

1 kg Russet potatoes, peeled
700 g ground lamb or beef
225 g carrots, diced
200 g canned chopped tomatoes
125 g white mushrooms (optional)
30 g butter
15 g flour
5 g frsh sage, chopped
240 mL beef stock
45-60 mL milk
5 mL Worcestershire sauce
2 onions
2 garlic cloves, crushed
salt and pepper

1. Preheat the oven to 200ºC. Place whatever meat you're using in a large, heavy-bottomed saucepan with no cooking oil, and gently cook until the meat begins to brown.
2. Add the onions, carrots, and garlic and continue gently cooking everything for about 10 minutes. Stir in the flour and cook for a minute or two. Gradually stir in the beef stock and the tomatoes and bring everything to a boil. Add the Worcestershire sauce, the sage, and salt and pepper to taste. Cover and simmer for 25 minutes, stirring occasionally.
3. In another pot, boil the potatoes in salted water until they're tender, then drain thoroughly, and mash, beating in the butter, some salt and pepper to taste, and enough milk to give the potatoes a good consistency for piping. If you don't have a piping bag to spread the mashed potatoes, there are alternate ways to do it.
4. Stir the mushrooms (if using) into the meat and taste and adjust the seasoning if necessary. Pour the meat into a shallow ovenproof dish. Pipe the potatoes evenly over the meat. 
5. Place in the oven and cook for 30 minutes or until it's piping hot and the potatoes are golden brown.

24 Hour Perogies

In a place known as the City That Fun Forgot, it's no surprise that there's not much happening in Ottawa late at night. The House of TARG decided to change that by celebrating its tenth anniversary with a 24-hour event. Located on Bank Street in Old Ottawa South, the House of TARG is the venue for old-school arcade games, pinball, and live music shows. But for some, the main draw is the perogies that they regularly serve. With plans to satisfy my hunger and cure my insomnia, I made my way over at around 3 in the morning. I arrived in the middle of the Graveyard Shift, which explains why there was ABSOLUTELY NOTHING happening when I entered the establishment. While the DJ played rockabilly and country music, the few party people remaining were milling around chatting with the staff, while some were still trying to make high scores on their favourite machines. The bands that had the room filled hours ago had long since left the stage; I even missed the comedy stylings of Gandlaf, the Wizard of Comedy, and some spoken word entertainment they had planned.  I knew I couldn't order a beer that early, but the lack of coffee was surprising, as was the lack of food (I wasn't feeling the chips that were available that early). I was kicking myself for dosing off earlier in the night, just my luck that I picked the one time in the 24 hours that was a dead zone - I almost wish there was a night mayor I could complain about this to.  Not wanting to wait until breakfast time for the cereal TARG was offering, I left soon after getting my fill of Galaga and Iron Man pinball. But what am I to do about my potato dumpling craving? Uber Eats isn't an option until the weekend, so I'm forced to rely on the recipe below. But first, some much-needed rest...

Ingredients:

Dough:
240 g all-purpose flour
160 mL cold water
1 large egg, beaten

Potato Filling:
2.30 kg Russet potatoes, peeled
115 g shredded Cheddar cheese
bacon
salt
pepper

Sauerkraut Filling:
1 (908 g) jar sauerkraut - drained, rinsed and minced
115 g bacon
45 g sour cream

1. Combine the flour, cold water, egg, and 6 grams of salt in a bowl. Mix everything until a smooth dough forms. Cover the bowl and set it aside.
2. Place the potatoes in a large pot. Cover the potatoes with water, and bring everything to a boil. Let it cook for 25 to 35 minutes until the potatoes are tender. Drain and mash in the pot until smooth.
3. For the potato filling, place 454 g bacon in a large frying and cook over medium-high heat, turning occasionally, until evenly browned. Drain the bacon on paper towels, then crumble and stir it into the mashed potatoes. Blend in the shredded cheese, and season with salt and pepper to taste. Set the mixture aside.
4. For the sauerkraut filling, cook the remaining bacon in the frying pan and cook over medium-high heat, turning occasionally, until evenly browned. Drain, crumble, and place in a medium bowl, and stir in the sauerkraut and the sour cream. Mix well and set the mixture aside.
5. Roll the dough out on a floured surface to a 3 to 6-mm thickness. Cut out 7cm circles with either a cookie cutter or an upside-down drinking glass, and place a spoonful of potato or sauerkraut filling in the center of each circle and fold over, pinching edges together to seal.
6. Bring a large pot of lightly salted water to a boil. Drop the perogies in the boiling water and let them cook until they float, about 4 to 5 minutes.
7. Remove the perogies from the water. In a large non-stick frying pan, heat 30 mL olive oil. Add the perogies to the pan, and sauté for 2-3 mins per side, until golden brown and slightly crispy. WIZARD TIP - towards the end of frying, add 15 g of butter and coat the perogies in it.

Working My Way Through The Works: Son of a Beech

A popular gimmick for food blogs is to eat and review every item on a restaurant's menu. This blog is no exception. These are the observations I've had while eating my way through the burger menu of The Works, a Canadian burger restaurant with locations across Ottawa and Ontario.

The WORKS (900 Watters Road)
Burger Description: "Avocado, Beechhouse sauce, sundried tomato & feta cheese."
March 25, 2024

I'm overdue for writing about these burgers. So much so that I can't help but notice a lot has changed around the site of my favourite Works location. I see some businesses have come and gone from the surrounding strip mall. Somehow they managed to wedge in a new supermarket across the parking lot from the Works.  The most concerning addition to the area, however, has to be the arrival of a new McDonald's. Having a place famous for selling billions of cheap burgers a year in your backyard can't be good for any business that sells similar food - how does one counter Rotten Ronnie's fast-food fixings? You can start by offering a better burger.  I went with the Son of a Beech,featuring the Works' own Beechhouse sauce. As burger sauces go, this is one of the better ones. The sun-dried tomato added a nice bit of tangy sweetness to the burger, which worked well with the saltiness of feta. I'm still not a fan of non-guacamole avocado being added to my hamburger, but I didn't mind the slab that came with my meal this time. No complaints either about the French fries, I'm glad the server suggested adding some gravy on the side to go with them. I did take issue with the shrinkflation that affected the size of my burger patty; if you must skimp on the meat, at least put it on a smaller bun. Overall, I was happy I decided to get lunch here. This was the busiest I've seen this location mid-afternoon, and judging by the laughter I heard from the back of the house, if the staff is worried about competition from the Golden Arches, they're not showing it. I don't know what the future holds for this location, but it's good to see and taste that they're not going out without a fight.

3.5 of 5 stars - head and shoulders better than my last burger experience here.