Skip to main content

Minnesota Food Fun - Part 2

Life is just a spoon with a cherry...or something like that. 

Back to Minnesota and the fun food adventures of Alex, Lindsay, Ann and Al in August of 2010!

After we stuffed ourselves cinnamon-roll silly, we headed north on Hennepin Boulevard and found ourselves at the Walker Art Center and outdoor sculpture garden. I have included the iconic spoon and cherry sculpture and the Frank Gehry glass fish for their food relevancy ;).

Shoulda seen the one that got away!

Further on down Hennepin, we found this place:

Still don't know how to pronounce the name of this place

It takes too much effort to figure out how to say the name of the place, but it had been there over sixty years. If you have heard of Guy Fieri and the Diners, Drive-ins, and Dives show on Food Network, then it will mean something to note that this Kramarczukusuak place was featured on an episode August 30th of this year. We didn't buy anything since we were still full from Isle of Bun fun, but when we walked by we saw a man tackling a six to eight inch tall pastrami on rye. They also had way too many sausages. 

Sausages? Yes. Lots of them. Man in red shirt seriously considering his options. 

The next thing that happened was pure genius. Al found us a perfectly poured Guinness on tap at Keegan's Irish Pub. 

I think it is time for a little nutrition break

Sorry, but if you are not a Guinness fan, you should be. The spectrum of brown, from deep dark to light cocoa cream, should be enough to win Guinness a beer beauty pageant, but the taste (so un-beer like) reminds me of chocolate malt. If you have a chance to get a real Guinness you will understand the whole "My Goodness, My Guinness," thing. 

Beer does not normally include little Irish dudes coming out the top of the foam.

Requisit Guinness mustache  



                                     





                             


Comments

Ashley said…
Hilarious photo captions! Love it! It makes me want to try a Guiness sometime. Never had one, I don't think. Looks like a meal in itself! Awesome photos of the cherry & spoon & fish. Love you guys! xo

Popular posts from this blog

Beware of Trader Joe's Imported Penne Pasta - Stow-Aways on Board

Prepare to be grossed out - yes, I know Halloween is over. This is serious. I do this for public health reasons, and because it made me want to swear off pasta and Trader Joe's for a long long long time. Doesn't that suck? Yes, yes it does.

A few days ago I made a sauce for pasta and grabbed the package of Trader Joe's Imported form Italy Penne. The water had not boiled yet, so I put down the package and then I noticed something moving. Black and moving. Lots of black and moving and some dead, black and not moving.

The completely sealed pasta bag crawled with who knows what kind of little black bugs (see picture below and fill me in if you know), made me lose my appetite. I got out my camera and shot these pictures, but the pre-flash made many of them hide (guess they don't like bright light).
I am sooo thankful that I hadn't just opened the package and poured the contents into the boiling water - how many times had I done that...not looked at pasta before pouring…

321 Dough - Multi-Purpose Recipe, Repost of Recipe

For anyone who is interested in my 321 Super Secret Dough, here is the recipe. I hope you all try it! It only has six simple ingredients and takes minutes to make. This dough can be transformed into homemade pizza, rustic artisan-style bread, crispy breadsticks, savory flatbread, mini calzones (pizza balls), and much more. Even better, it can be made days in advance and kept covered in the fridge to be used at a later date. I call it the 321 recipe because it has 3 cups of flour, 2 teaspoons of yeast, sugar and salt, and 1 2/3 cups of water. 


• 3 Cups AP Flour
• 2 Teaspoons Yeast
• 2 Teaspoons Kosher Salt
• 2 Teaspoons Sugar
• 1 2/3 Cups Lukewarm Purified Water

1. Place the flours, yeast, salt, and sugar in a large bowl and mix with a fork until ingredients are evenly distributed.
2. Add the water and stir with a spoon until flour mixture is evenly wet (about a minute). Cover with a clean dishtowel and let sit for about 2 hours in a draft free area.
3. You can use the dough at this point, or …

Biscotti and Marcella

Things have been...um, well...pretty busy lately, but I have been cooking some here and there. My favorite of the week were the almond biscotti for Alex. They are really the perfect biscotti - light and dense at the same time, blanched slivered almonds, almond extract...yeah, he likes him some almonds. 
I have been reading the memoir of Marcella Hazan, the Italian lady who brought "real" Italian food to America in the seventies and eighties. It is amazing that she never intended to be anything more than a science teacher in Italy, and she became this foodie idol. She never even cooked anything until after she was married! It is funny in her books to, she gives off this vibe like, well, they wanted me to write a cookbook, so here it is, but hey, don't ask me to do another one!  She really tells it like it is. I saw her on Martha Stewart and she even treated Martha like "whatever, you are just like everyone else". Gotta love that old Italian gal. Just truly hersel…