Episode 6: MRIs, Encased Meats & Margaritos

Twobitme & Katie return from their 2 week hiatus to discuss Hot Doug’s, Red Mango, Genghis Grill, along with a plethora of other edible fun. They also discuss an update on Mike’s health.

The least researched, most opinionated podcast about Chicago and its suburbs returns!

Intro

Segment 1

Segment 2

Segment 3

Segment 4

Segment 5

Outro

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Doritos: The Quest – New Mystery Flavor

I walked into 7-11 yesterday and did my normal stroll around the candy and chip aisle when I discovered something so terrifying that I knew that I had to buy them.

Doritos is at it again. Another mystery bag. Another mystery flavor. The catch? This time, the flavor is just the beginning. So, unlike last time when the flavor felt like one last cruel joke that life was playing on you before your personal end, they’re practically telling you what the flavor is if you go to the website on the front of the bag (www.snackstrongproductions.com).

No, the big deal this time is not become a flavor taster for the company. This time you have a chance to win $100,000. They’ve set up a Myst-like puzzle game at the website. Currently, only the first chapter is unlocked for play. It looks like the next chapter will be unlocked at midnight on Memorial Day. The cool thing about the contest is you actually can see how many people have made it as far as you have. When my good friend Chris and I finished the end of chapter one, it told us we were the 1700 or so person to make it this far. At the beginning, we were just one in a Dorito army over 4K strong.

The quest appears much harder than they are. Or, more likely, I tend to over think things. By the time the last puzzle came up, a drawing full of squares, triangles, and numbers, I was trying to figure out the values of missing angles and line lengths. Over a decade in honors and advanced placement classes will do that to a brain. I’ve been trained to look for the deepest answer possible. I tend to forgot Dr. House’s number one rule: Occam’s Razor. Wait. That’s his number two rule. His number one rule is everybody lies.

Occam’s Razor basically says, the simplest answer is usually the correct one. And I’m sure he’d be glad to know that his theory holds true, even against such modern technology as a Doritos flash based web site. A life’s work to solve a game about corn chips. That’s exactly what he was hoping for, I’m sure.

The games are basically variances of Simon, Mastermind, and code breaking. There’s no math involved. Keep it simple!

But more important than $100,000 is, “How did the chips taste? What’s the magical flavor? Did they make a nice Potato Salad Dorito to go along with their ass-tastic Cheeseburger debacle X-13D?”

Well, yes and no. The flavor definitely isn’t as out there as those X-13D chips I wrote about oh so long ago. But, in the scheme of things, it does make a nice companion piece to those Cheeseburger chips. Upon opening the bag, the initial smell taste revealed little. They smelled like Cool Ranch Doritos. But once you taste them, it’s like someone threw an entire lime at your face. There was no denying the citrus on these corn chips.

We originally decided that they were obviously margarita Doritos, or Margaritos as we coined them. But, we were quite wrong. Heading over to the Quest website, we were told to enter our guess into the cryptex on the screen. We tried margarita to no avail. Lemon lime? Nope. But then we noticed the hint at the top of the screen was spelling out the flavor for us.

The answer? Moutain Dew.

Yes. That’s right. Soak it in. Somewhere deep within the earth’s crust are scientists who are no creating hybrid snack foods. Chips are being bred with soda. Nature is crying. Up next? Chili Cheese Frito Sierra Mist.

YUM.

But, here’s the thing. They’re not that bad. They taste NOTHING like Mountain Dew. I don’t remember Mountain Dew carrying an over-the-top lime flavor. This tasted more like the margarita cupcakes I made a few weeks ago. But they’re not bad. They’re definitely better than the corn chips that come with just a hint of lime. But, the flavor also wears off quickly. By the time you take your last bite of a chip, there’s no flavor left. On the upside, if you’ve ever wanted to taste a naked Dorito, now is your chance. It turns out they taste like bland corn chips!

In this case, the flavor is just the beginning. It led to a fairly fun time waster for when you’re waiting for work to come in. What are the chances that you’ll win the $100K? Not good. They mention something about the first THREE people to get to the end will be given the golden idol to continue.

Maybe the rest of us will become flavor taster scientists so we can tell them to stop creating sins against nature.

**NOTE – Burger King is filling your hamburger chip void!**

Offtopic: Mike K.O.’s MS

I went to my neurologist yesterday to have my first MRI in 3 years.  I treat the MS as sort of an “out of sight, out of mind” disorder, so since it wasn’t bothering me, why pay for tests I don’t need.

Turns out, I was right.  They actually thought the MRI machine was malfunctioning, because there were absolutely no new or active lesions, and the ones I did have were also gone.  The only thing they could find was the scar tissue from one of the lesions that sent me to the hospital in 2003.

The conversation with my doctor was hilarious.  He looked at me and said, “I feel bad, because I feel like I’m not doing my job.  I could tell you that you should be on interferon, but obviously with your lifestyle changes you’re doing as good, if not better than someone who is on treatment.”

How effin’ cool is THAT?

We decided that we’ll just keep tabs once a year.  Get an MRI, talk about new treatments, stuff like that.  If anything comes up, I should definitely call, but he doesn’t feel there’s a need to waste my time with tons of appointments.

I ain’t complaining.

Between this, and the physical therapy I’m in to retrain my muscles to end my back pain and make everything fire properly again, it’s all looking pretty good.

Who knew that eating right, soft exercise and lack of stress actually CAN make a difference.  What a shock.

I cannot stress enough how changing the small things changed the big things.  Whole grains.  Fruit.  More vegetables.  Less crap for the system to ingest.  It actually does work.

But no one’s blaming you if you drink that milk shake.  We’re all allowed to spoil ourselves time and again.

I also cannot tell you how important living a stress free life is.  I know the world is pretty much against the idea that stress-free can exist, but it is possible.  My old job literally seemed to be killing me with stress.  The stress of fighting a constantly losing bureaucratic battle.  The stress of watching things happen around me that I knew were bad for the business.  I finally had to leave it.  And you know what?  Yeah, my new job causes the odd bits of stress, but since I left the library in 2004, I HAVEN’T RELAPSED once.  Barely even a symptom.

Medicines are good.  I truly believe in them if they help.  But for those of you out there who want something more, check out books by John McDougall, or check out the MS Diet Cookbook by Roy Swank.  Even if they just provide you a couple new things to add to your diet.

We’re totally celebrating this weekend.

Episode 6: Postponed

While I received nothing but good news from my doctor today regarding the progression, or more importantly lack thereof, of my Multiple Sclerosis, my battery of tests took longer than I thought.  So instead of getting the podcast edited and uploaded today, I was in an MRI tube.

Hopefully the podcast will be up Thursday.

Two Bites in Suburbia – Episode 5: Two Bites In Suburbia Episode 5: Synthetic Skin, Pepper Clouds & Garlic Dates

Mike and Katie discuss what may be the most disgusting souvenir ever, along with some of Mike’s latest edible concoctions.  To top of the episode, they review Macarena Tapas in Naperville.

The least researched, most opinionated show about Chicago and its suburbs returns!

Links

Reviews for La Hacienda are not looking promising.

*NOTE* – For those of you worried that I’m just blatantly racially insensitive during one of my off-color jokes, it’s in reference to the Green Mile, spoofed expertly on the Simpsons.

I have no excuse for the gentle mocking of the Irish stereotypes, other than it’s fun to say Hoity-toity-toi.  Ask around.  You know I’m right.

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Vegetarian Haggis. Wait…what?!

My mother and sister returned recently from their trip abroad to the U.K. Nestled in their pack of usual souvenirs (T-Shirts, Snow Globes, Statues) was possibly the most coolest/nastiest/vomit-inducing gift I’ve ever received.

I speak about Stahly Quality Foods Vegetarian Haggis.

What’s in Stahly Quality Foods Vegetarian Haggis you ask?

Britishsupermarket.com says it’s “made with the finest ingredients, including rutabaga, kidney beans, lentils, mushrooms, onions, peanuts, almonds, walnuts, oats, salt, and spices.

And how does it taste? RFT St. Louis says:

“How does it taste? A lot like haggis.

That is to say: Not very good.

Something else is wrong with this can of Stahly Quality Foods Vegetarian Haggis. The side of the can reassures potential purchasers that it contains “vegetarian skinless haggis made with the finest ingredients.” What was that? Skinless? What skin are we talking about? Onion skin?

What’s worse, the other side of the can informs us that this vegetarian haggis packs all the fatty punch of its offal ancestor. A mere half-cup packs a walloping 25 grams of fat — that’s 38 percent of the RDA. Put another way, for every 280 calories of Stahly Quality Foods Vegetarian Haggis, 220 of those calories come from fat.”

Based on that review, I’m now convinced my family is secretly trying to kill me.  Maybe they’re more upset about me moving to Chicago than I thought?  Maybe some RA Sushi employees paid them to snuff me once and for all?  Or maybe the International Haggis World Coalition has a more sinister agenda: Wipe out the vegetarians!

Without opening it, I have a few thoughts on Stahly Quality Foods Vegetarian Haggis.  The sound from the can when shaken sounds like slightly watery beans.  The slurping and slushing of the liquid is a fairly ominous one.

Second, I’m a little disturbed by the fact that when you actually shake the can it gets cold.  What kind of insidious coolant system makes us that liquid?

Am I still going to at least TRY it?  Hells yeah.  I mean, I think I HAVE to at least give it the ol’ college try.  I just need to find the right recipe to tackle what may be the most disgusting thing I’ve ever eaten.

Episode 4: What Could Have Been

Two-Bit Me and K80 review Tommy Nevin’s of Naperville, make some tequila infused cupcakes for Cinco De Mayo, and generally lose their mind over the course of 30 minutes.

The least researched and most opinionated show about food and culture in Chicago returns!

Links:

E-mail us: twobitesinsuburbia@gmail.com

Visit us: twobites.wordpress.com

Join us: http://twobites.podbean.com

Subscribe at iTunes: http://phobos.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?id=278683274

Find us at Podcast Pickle: http://www.podcastpickle.com/cast/41149

Fat Bottomed Pears

I’ve never had a piece of fruit basically tell me to “Bite my ass.”  Today, the pear I picked up for a snack broke that dry spell.

I thought this would be a perfect companion piece to my recipe about Chocolate Covered Red Velvet Cake Balls.

Heh.  It’s a butt.

El Pasteles Individuales Margarita Locos (Margarita Cupcakes)

Baking Bites posted this cupcake recipe WAY back in the inter-day, but I never had a reason to make margarita flavored cupcakes. But it’s Cinco De Mayo! While Mexicans “commemorates an initial victory of Mexican forces led by General Ignacio Zaragoza Seguín over French forces in the Battle of Puebla on May 5, 1862, most other people look at today as an excuse to drink. Whether it be margaritas the size of a small child, or enough Corona to fund a small Mexican town, it’s a day of celebration.

Seeing as how I have to be at work in a scant few hours, I decided that El Pasteles Individuales Margarita Locos, or Crazy Margarita Cupcakes, would be a much more socially responsible alternative for work than the margaritas I’d much rather be drinking.

I didn’t change much in this recipe, aside from swapping out regular salt for Kosher. I doubled the frosting recipe to make enough to stuff the cupcakes as well. The frosting is ridiculously strong flavored. I mean, strong enough that I thought the entire recipe was a bust. But, cutting the frosting with the cake, and rimming it with the raw sugar actually brought the flavor down to where it should be.

Don’t think this recipe makes enough for a party either. You’ll get exactly a dozen cupcakes out of this. Good thing our Cinco De Mayo potluck was canceled!

To fill them, I also used the Baking Bites method, which sounds more time intensive than it actually is.

Margarita Cupcakes

  • 1/4 cup lime juice
  • 1 1/2 tsp lime zest (1 lime)
  • 1 cup soy milk (plain or vanilla)
  • 1/4 cup vegetable oil
  • 2 tsp tequila
  • 1/2 tsp vanilla extract
  • 1 cup sugar
  • 1 1/3 cup all purpose flour
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp Kosher salt

Preheat oven to 350F. Fill a 12-cup muffin tin with liners. In a large bowl, mix together lime juice, lime zest, soy milk, oil , tequila, vanilla and sugar. In a small bowl, mix together flour, baking soda, baking powder and salt. Add to lime mixture and stir until just combined. Divide evenly into muffin tins.
Bake for 20-24 minutes, until a tester comes out clean and the cakes spring back when lightly pressed.
Turn out onto a wire rack to cool completely before frosting.

Tequila and Lime Frosting
  • 1/4 butter or nonhydrogenated shortening, softened
  • 1 tbsp soymilk
  • 3 tbsp lime juice
  • 1 tbsp tequila
  • 2 1/3 cups confectioners’ sugar
  • coarse sugar for “rims”

Cream together butter/nonhydrogenated shortening (depending on whether you want the frosting vegan or not), soymilk, lime juice, tequila, and 2 cups of confectioners’ sugar. Add in more sugar as needed to make frosting stiff, but spreadable. Spread on cupcakes and roll the edges in a small amount of coarse, colored sugar (poured into a small bowl, so it’s easy to direct it.

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