Wednesday, July 31, 2019

Working My Way Through The Works: The Tom Green

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: "Monterey Jack cheese, Beechhouse sauce, bacon & fresh avocado"
($16.61, plus tax)
July 28, 2019

For the uninformed, Tom Green became a celebrity with a show on Ottawa college radio in the early nineties, which lead to a rap career, and an eponymous show on local cable access television that was picked up by the Comedy Network and then MTV. From that, he starred in movies, married and divorced Drew Barrymore, appeared on Donald Trump's "Celebrity Apprentice", and has a host of comedy projects and a tour on the go, with a recent appearance at Yuk Yuks. While Green has received a lot of local and international attention over the years, I can't say I was ever a fan. The one episode of his show on Rogers I saw featured him interviewing a butcher who sang while he worked, and some skit involving him wrapping his head in tinfoil and stumbling up Bank St. bothering anyone unlucky enough to be in his path. I worked with a different singing butcher at the time so the novelty of the interview escaped me, and I've seen more entertaining examples of man-on-the-street buffoonery on television. I've heard stories of him bringing substitute teachers and donut shop patrons to tears of distraction with his schtick, and how he used his radio show to badmouth people who got fed up with him and his antics. I myself recall a member of his entourage (one of his high school friends I'm sure) wanting to engage me in a conversation about how big his penis was while we were in the coat check line at Barrymore's a few years back; I saw Green off to the side with an embarrassed look on his face as I left him and his pornstar pal to themselves. With him lending his celebrity to bring attention to the horrible addition to the Chateau Laurier that has many in the city up in arms, I decided to try the burger named after him. Cheese always makes a hamburger better in my opinion, and the Tom Green burger I received in my takeout order was very cheesy. There was bacon on it because everyone adds bacon to everything and because adding ham or fried baloney to a hamburger named after a comedian might be considered insulting. The avocado was added because, wink-wink, nudge-nudge, it was green. I'm over having avocado on a burger - it adds nothing but a mushy texture to the sandwich, which can be added and improved on by using guacamole instead. The standout on the burger was the Beechhouse sauce, a garlicky creamy vegetable-based mayo that's made in-house and works great as a burger topping and as a dipping sauce; I regret not ordering extra for the onion rings I added to my meal. To sum up, my meal reminded me of Green's movie "Road Trip" - it was better than I expected it to be and it had its moments, but I wouldn't choose it again in favor of other things on the menu. I may never get the popularity of Tom Green, but Ottawa's favourite class clown does have a decent burger named after him.

3 out of 5 stars - Pair it with the Tom Green Beer if you're a hardcore fan.

Tuesday, July 23, 2019

Cooking Asparagus Backwards

Roasted, blanched, sautéd, steamed, grilled -  everyone has their favourite way to cook asparagus. While those methods are fine, there is a way of cooking this vegetable that's been popular since the days of ancient Rome.  Found in the world's oldest surviving cookbook, "Apicius De Re Coquinaria," is a collection of Imperial Roman recipes, compiled around the first century A.D. One of them recommends cooking the asparagus in boiling water “rursum,” which is translated to mean “backwards”, or stood stalk-side down in boiling water that doesn’t reach all the way up the stalk. Done this way, you get the stalks tenderized by the boiling water, while the tips are tenderized by the steam. It may take longer than most methods, but it can be made in the background while preparing other dishes, and it's worth appreciating a cooking technique that has stood up so well to the test of time.

Ingredients and Equipment:
1 bunch of asparagus
Mason jar or any jar with a wide opening
heavy cream*
butter*
cloves of garlic*
lemon juice*
pinch of nutmeg*
salt*

* - optional
  1. Place the asparagus in a dry jar. If you want to add some flavour to your asparagus, fill the jar with a mix of the remaining ingredients. 
  2. Put the jar in a large stockpot, and add water to the pot water until the level is about 5 cm lower than the top of the jar. Move the stockpot to the stovetop, and let the water boil.
  3. Remove the jar from the water after about 25 minutes. You'll know they're done when the tips start to droop. Feel free to dip the tips in the jar if you added the flavoring ingredients.

Random Thoughts About The I Heart Beer + Taco Festival Tour

The second edition of the two-day  I❤︎ Beer & Taco Festival rolled into Ottawa last weekend. I went to the second of three sessions, the...