Tag Archives: #8

Cancer Benefit Show


Cancer

Image by GDS Infographics via Flickr

Borrowed this from the Ernie and the Berts blog…

⚕☣☤☣⚕ Attention Kids Under 21 and People Who Hate Cancer:

We have a show coming up that you ought to make an extra effort to attend.  We don’t do many all ages gigs, so this may be your only chance for a while.

This formerly had a slightly more impolite name, but it has been toned down a little bit:  P!$$ ON CANCER: A Musical Collaboration to fight for a friend’s life!

A friend of Bert’s has set up the show, and it looks to be (the good kind of) chaos.  Disgust in Disguise are a bunch of cool cats and it looks like there’s a really diverse set of musical genres happening, as well as a silent auction and some food & drink specials.

We’re asking you to come out, support a good cause, listen to some music, eat, drink, & be merry.  Please don’t literally pee on anything or anyone.  (This means you, Brad.)

Here are the details in case you missed ‘em!

When your body is your enemy, how would you choose to fight?

Join us as we take a stand against a friend’s cancer.
Help us fight his silent war.
March with us, beside him, as we tell his cancer to F@#! off!
He’s ours. We’re not done with him, yet!

The Bands:

  • 12:00 AM | Voices and Vessels | FB / RN / My_ / @t | (Metal / Post-Hardcore)
  • 11:00 PM | Disgust in Disguise | FB / RN / My_ / @t | (Metal / Hardcore / Punkrock)
  • 10:00 PM | Ernie and the Berts | FB / RN / My_ / @t | (Rock / Pop / Punk)
  • 09:00 PM | Lyndsey Smith | FB / RN / My_ / @t | (R&B/Soul / Funk / Pop)
  • 08:00 PM | Midnight Rose | FB / RN / My_/ @t | (???)
  • 07:00 PM | The Ele[mental] | FB / RN / My_ / @t | (Rock / Alternative / Indie Rock)
  • 06:00 PM | The Long Knives | FB / RN / My_ / @t | (Indie / Psychiatric / Distofuzzadelic)

The Place:

The Details:

If anyone has any more details, links that I missed, or a flyer, please let us know in the comments!

Subway | Eat Death™


I’ve recently renewed my dialog with Subway, sparked by the news of them rolling out a gluten-free menu.  Here’s how it’s going down:

From:

ERiC AiXeLsyD <world.and.lunar.domination@gmail.com>
Date: Tue, Jan 25, 2011 at 11:16 AM
Subject: Gluten-Free Menu Options in Texas?
To: Paula Gomez <gomez_p@subway.com>, Rob Searfus <R.Searfus@sfaft.org>, Mack Bridenbaker <m.bridenbaker@sfaft.org>, Christine Sumecki <c.sumecki@sfaft.org>, Subway Customer Care Team <asksubway@subway.com>, “B. Pingarron” <b.pingarron@sfaft.org>, “M. Luby” <m.luby@sfaft.org>, “Anna Marie Seeley (Customer Care Representative)” <seeley_a@subway.com>, Kevin Kane <kane_k@subway.com>

Hello Friends at Subway,

I write to you today because we have had a dialogue going in the past about food allergies and cross-contamination that I would like to continue.  I have recently read a few articles online informing the masses that Subway plans to roll-out some gluten-free menu options in the Dallas & Tyler Texas markets soon.  If you would like to read the articles in question, here are some links:

While I would like to be able to applaud this effort, I also find it quite frustrating.

I am quite proud of Subway as an organization when I read such responsible things like “The baked goods will arrive pre-packaged and individually wrapped. Employees will be educated on how to cut the bread using a pre-wrapped knife to avoid cross contamination.”  I mean, really… this is a novel idea and a stellar effort as well as great news for Celiac afflicted potential Subway customers.  Certainly lines like “Also, to further avoid cross-contamination, that same Sandwich Artist will prepare the order from beginning to end, ensuring a 100-percent gluten-free meal” offer a level of comfort to those who must dine gluten-free.  While other restaurants have offered gluten-free menus, you seem to understand that a knife that cuts a regular bun cannot also cut the bun of a gluten-free selection.  This would, I imagine, be quite a worry for a wheat-allergic or Celiac person.  I can imagine this scenario quite well, actually.  You may remember my past missives expressing my allergy to shellfish (and more specifically to your “seafood” sub offering).

This is where my frustration sets in.  I have written to you on multiple occasions expressing the frustration for not only my shellfish allergy, but all of the “top 8″; Milk, Eggs, Peanuts, Tree Nuts, Fish, Shellfish, Soy, & Wheat.  Why have you picked this opportunity to only concentrate on the wheat?  There are others too… I know of people with tomato and pepper allergies that would be thrown into the same anaphylactic shock that I would given I were to take a bite of unknowingly deathfish-laiden lunchmeat.  While you seem to understand the importance of a gluten-free knife… what about a cheese-free, tomato-free, and shellfish-free knife?  Perhaps you have forgotten my previous letter with a few colorful illustrations of the contaminated knife issue.  I will repost here for your convenience:

Then we have the community knife.  If one were to cut someone’s seafood sub with that knife, wipe it off, then cut my sub, there are STILL allergens on that knife, enough allergens to kill me.  Do you want me to be thrown in to an Anaphylactic fit?  I doubt it.  Well, at least, I hope not.

Think about this – do you share your toothbrush with everyone in your household?  Would you with everyone in your office?  Would you share it with everyone that you pass on the way to work in the morning or with everyone who’s eating lunch with you at the same place where you’re choosing to dine?

Yes, it sounds gross, but those potential germs that you’re no doubt currently horrified of are the same as the very real allergens that will most certainly throw me into instant death.

If that didn’t do it for you, imagine I put a giant dried dog turd on the sandwich board, cut it in half, wrapped it, wiped off the knife [with a re-used dishrag type cloth], and then cut your sandwich.  By Subway’s current logic, that knife is clean and contamination free.  This is most certainly not a pretty picture to you, my friend.  Is it?

Does any of this ring a bell?

Also, I have received conflicting reports on how such issues are currently handled or have been handled in the past.  One reply states…

The Company policy directs our independent restaurant owners / operators to take all necessary precautions to prevent the possibility of cross contamination. This includes the policy of washing all utensils and containers after each use. Each restaurant is independently owned and operated and is the responsibility of the franchise owner to implement and enforce the policy.

Which seems to conflict with yet another reply…

I have gone ahead and copied our Training Department so that further lessons can be addressed with owners and their employees on proper handling.

And, the latest information according to the QSRWeb.com article is that “Sandwich Artists in those two markets will be trained on how to cut the roll with a pre-wrapped knife for one use only.”  So, have they been trained in allergies in cross-contamination already, or not?  Color me confused, my friends.

I’d feel safer if the seafood concoction wasn’t anywhere near the meat & cheese where it currently sits.  I’d also feel safer if the same knife wasn’t used to cut all of the sandwiches, and the same dishrag-type towel wasn’t used to wipe off the knife in random intervals between sandwich slicing.  I’d feel safer if all the sandwich artists, managers, and owners were trained on allergens, cross-contamination, and the seriousness of anaphylactic shock.  I’d feel safer if all stores contained a first aid kit complete with an epi pen and clear instructions for its use.

Why should the Celiac-afflicted feel safer, but the rest of us with deadly food allergies should not?  I look forward to your response, your insights, and how you plan to move forward regarding all potentially deadly allergens and how they are to be handled in your stores.  Thank you once again for your time, I hope to hear from you soon.

Inquisitively,
-ERiC AiXeLsyD

P.S. – I was wondering, when you work in an office for Subway, do you have an in-office Subway in which the employees receive (or make) their own lunch?  Or, is there a Subway nearby where you get free or discounted food?  Or, are you all too sick of Subway to eat there?

And I got this back…

From: Searfus, Rob <R.Searfus@sfaft.org>
Date: Fri, Jan 28, 2011 at 4:31 PM
Subject: RE: Gluten-Free Menu Options in Texas?
To: ERiC AiXeLsyD <world.and.lunar.domination@gmail.com>

Hello Eric,

My apologies for not replying earlier, I was traveling and in meetings most of the week, (as well as attending to some family business).  But enough of the excuses.

Forgive me for not having more product answers, but I’m simply a field marketing representative out here on the west coast.  I have inquired with our R&D department to try and get the answers to your questions.  No replies yet, but this week has been tough for me to get a hold of anyone on the east coast due to the severe winter storms that they have been having (offices closed for at least a couple of days.)

I’ll follow up by e-mail when I get any answers for you.

Thanks, and BTW, what part of the US to you hail from?

Rob Searfus
Field Marketing Manager
Subway® Franchise World Headquarters
16337 SW Leeding Ln
Tigard, OR 97223
Cell: 503-954-5479
Toll Free: 1-800-888-4848 x 4089
Fax 503-579-6715
e-mail: searfus_r@subway.com

IMPORTANT CONTACT INFORMATION CHANGE:  PLEASE NOTE MY EMAIL ADDRESS HAS CHANGED TO searfus_r@subway.com.  Please update your address book to reflect this change.  We are undergoing a technology transition.  During this transition, you may still receive emails from the “sfaft.org” address.  This is not an error, but please enter my new subway.com email address when sending emails.

So I wrote this…

From: ERiC AiXeLsyD <world.and.lunar.domination@gmail.com>
Date: Sat, Jan 29, 2011 at 4:17 PM
Subject: Re: Gluten-Free Menu Options in Texas?
To: “Searfus, Rob” <R.Searfus@sfaft.org>

Thank you Rob,

I had actually wondered if anyone would reply.  I had an email chain going before with a Ms. Paula Gomez & Ms. Ana Seely… but they have been short replies and my main questions have gone unsanswered.

I’m in Pittsburgh Pennsylvania.  Thanks for your time, I hope to hear from your colleagues soon!

-Eric

But in the mean time, I made some pretty pictures.  I can’t decide which one I like the most.

Which one do you like best?

Eric’s Decadent Cheesy Scalloped Potatoes


This past Christmas when we had the family over for a holiday dinner, I decided to try & make some scalloped potatoes.  I found a ton of recopies online, and took what I liked from some & what I liked from others and put them all together… leaving out the stuff I didn’t like.  They turned out really well, to the compliments of everyone.  The only problem is that I didn’t write down what I did… so I had no idea when I went to make them again for an Easter  dinner yesterday.  Last time, like everyone in the kitchen, I kept adding stuff until the sauce looked & tasted just right.

Friday night, I pulled out the same printed recipes from last time…. made sure we had most of the stuff here & popped what I needed on to the grocery list.  This time I wrote down what went into it, but I may have the portions off… Where I have “cup” or “Tablespoon”, I may have just dumped some stuff in by eye.

People have asked how I made them, so I’ll try writing it out coherently here.  I’ll add that  my wife, Bethany, washed & cut the potatoes while I made the sauce… which was invaluable… because the sauce needed to be watched, and cut potatoes that sit for any period of time get all brown.  I guess I could have cut them & put them in some cold water to halt the browning if I absolutely had to… but we get along well in the kitchen, and it’s nice to cook together sometimes.  (I offered for her to do the sauce & to put me on potato duty, but she declined in case the cause didn’t turn out well, the blame could go solely on me.)

Eric’s Decadent Cheesy Scalloped Potatoes:

Ingredients:

  • 5 lb. bag of russet potatoes
  • 2 cups shredded Sharp Cheddar Cheese (I buy the stuff in bags, this is 1 small bag.)
  • 2 cups shredded Colby & Monterey Jack Cheese (The store brand was 2 bags for $5 I think.)
  • 1 pint (2 cups / 16 fl. oz.) heavy cream
  • 1½ cups buttermilk
  • 1 stick (8 Tbsp.) butter
  • ½ cup Parmesan cheese
  • 4 Tbsp. flour
  • 4 Tbsp. corn starch
  • Salt/Pepper/Season All to taste
  • 1 tsp minced garlic (I used the stuff minced & put in olive oil, in little jars)
  • 2 Tbsp. sour cream
  • 2 Tbsp. Miracle Whip or mayonnaise… (or 1 Tbsp. Each!)
  • 1 sm. bag bacon bits
  • bread crumbs (or crackers)

Stuff:

  • potato scrubber
  • cutting board
  • knife
  • 9″ x 13″ glass baking dish
  • sauce pan
  • spoon and/or wisk
  • large bowl (if you’re gonna soak the potatoes)
  • measuring cup & spoons
  • aluminum foil
  • hot pads
  • oven
  • stove top

Directions:

  1. Preheat the oven to 350°.
  2. Wash & slice the potatoes, store in cold water if you have to so they don’t brown… or have someone do that while you…
  3. Grease a 9 x 13 glass baking dish with the stick of butter.  Melt the rest of the butter on medium heat in a saucepan.
  4. Add the flour & corn starch to the butter to make a roux.
  5. Turn it down to low heat, & slowly stir in the cream, buttermilk, sour cream,  & mayo/Miracle Whip.  Stir like a madman.
  6. Add the bacon bits, garlic, Parmesan cheese, and salt/pepper/spices to taste.  Don’t forget to stir.
  7. Add about half of each kind of shredded cheese to the mix, keep stirring like a madman.
  8. Pull the sauce from the heat, keep stirring… add a little to the bottom of the baking dish.
  9. Later potatoes, sauce, & remaining shredded cheese… saving a nice amount of shredded cheese for the top.
  10. Cover with foil, bake at 350° for an hour.
  11. Pull it out, uncover, top with bread crumbs or crumbled up crackers, add some additional seasoning if so inclined, and pop it back in for another 15 minutes.

Well, there you have it.  Pretty simple, and nothing makes me happier than cheese & potatoes.  I noticed a lot of scalloped potato recipes don’t have cheese, but really… where’s the fun in that?  Some also used a cream of chicken or cream of potato soup… makes it too much like White Trash ‘Taters for me.  You may want to skip the breading, use chips or those crispy canned fried onions.  Everyone has their own thing that they dig.  Yukon Gold potatoes would make this really nice, probably wouldn’t need to cook as long…red potatoes might make it bitey…  A mix may be nice.  As far as the spices, I used coarse ground black pepper, I think some dry mustard, paprika, and some McKormick Season All.

More than 6 ways to cook a hot dog.


A while ago, I blogged about stumbling on to an article listing 6 ways too cook a hot dog.  We all know there’s more.  Here’s a much better list.  OK, maybe not better… but bigger. Thanks to everyone for their suggestions submissions here and on Facebook, I hope to include them all here.

Oh well, on to the list…

  1. Grill ‘em. The general consensus seems to be that if you’re going to cook a hot dog, it needs to be grilled.  I would agree with this.  I usually don’t break out hot dogs unless I’m already grilling burgers.  They’re there for those weird non-burger people, or a topping for your burger.
    • Charcoal Grill – This is old school grilling, get it hot let the flames & coals cook the dog with some nice grill lines or looking like the victim of a flame-thrower accident.  There are good instructions on grilling w/ gas & charcoal here (as if you need them).
    • Propane Grill - It’s a little easier to control the heat, & you’re less likely to produce the same flame-thrower victim effect if you keep an eye on ‘em. There are also good instructions on grilling w/ gas & charcoal here (again, as if you need them).
    • Foreman Grill - Or any of the imitators & whatever they’re called.  I’ve seen a Hamilton Beach one, I’ve seen them called electric grills, counter-top grills, whatever… you know what I’m talking about.  I’ve had little success with the Foreman Grill & hot dogs… which is odd, because it cooks other stuff quite easily.  Here’s a video on how to cook ‘em on the Foreman Grill, …because I can’t find good text for it anywhere.  They don’t list a time for hot dogs in the book that comes with it.  Maybe they assume their grill is for convenience, and it’s more convenient to nuke or boil your dogs.  If anyone has $99 to spare, I’ll take the USB iGrill from Think Geek.
    • Infrared Grill – I know nothing about this newfangled contraption.  It looks like you can burn a hot dog in 0.5 seconds on one.  Learn about infrared grills at Wikipedia.
    • Griddle/Flattop Grill – If you have one in your house, you are awesome.  You can certainly cook a hot dog on one, and don’t need me to tell you how.
  2. Open Flame. Who doesn’t love hot dogs (or anything really) cooked over a campfire? …Or a bonfire, trash barrel fire, or while the neighbor’s house is burning down? With these methods, You can also wrap the dog with biscuit or croissant dough from those creepy popping tubes, and it will cook nicely over an open flame.  If you want to get really crazy, slice it down the middle & stuff cheese in it, or wrap some cheese around it before the dough.
    • Skewer – We use roasting forks or or just sticks.  You can get the forks at any sporting goods or camping store, in a store that has a camping section, or in a store near your camping site.  You can get sticks in the woods, or from a lone, sad tree.  You can also get inventive, like this guy.  Be careful choosing sticks and being inventive… you don’t want anything that will poison your hot dog… like toxic wood, metal treated or painted with anything, and of course plastic.  I can’t seem to find a guide online of safe & unsafe tree branches to use when cooking over a fire.  Anyone have a boy scout handbook?  (I asked Yahoo!, apparently nothing out there will kill you, but stick with a non-sappy wood.) With this method, get your fire going, and hold the hot dog over it… but not in the flame unless you like black crispy possibly carcinogen-laced hot dogs.  If using a store-bought fork, it’s up to you if you want to put the dog on long-ways, or double/triple ‘em up the forks.
    • Pie Iron – If you’ve camped with me, you’ve cooked with a pie iron… or you’ve watched me cook with one.  My favorites include pizza ones, and Reubens… but I’m sure you could stuff a hot dog into one.  They also have ones that are shaped to cook hot dogs.  This would most likely result in a nicely cooked dog without the singe marks, maybe flavored with some onions (gross!) or sauerkraut.  If you’re buying  a pie iron, buy one made of… iron.  This sounds dumb, but they make aluminum ones, and I have melted them with no problem.  I don’t think you want aluminum flavored hot dogs.
    • The Cage – Burger basket, grill basket, vegetable basket – all different names for a similar utensil.  I’d use it like I would a fork for hot-dog cooking… may be sort of useless unless you have a burger in it too.
    • The Rack – If you can find some sort of rack or grate that you can secure safely over the fire that’s also safe to cook on, you can cook like it’s a charcoal grill if you’re more comfortable with that.  Just make sure the flame isn’t eating your hot dog before you do.
    • Foil Pack – You could use the bread dough & any toppings/sides here as well.  Wrap the dog & even the bun in foil, and place it on a grate over the flames, or in the coals around the bottom of the fire like you would with a baked potato.
    • Oven Burner – That’s right.  Pit it on a fork or roasting fork, and hold it over the flame on your stove top.  This might not be safe, but I bet it would be fun.
  3. Boiled – I’m sure you’ve all had ‘em like this.  I think it even suggests to heat ‘em this way on the pack.  I’m not a fan of boiling anything any more, unless it’s soup or pasta.  It just seems like a lot of flavor goes into the water… and where hot dogs are concerned, it’s not like you have a lot to work with to begin with.  I’d suggest boiling hot dogs in beer, even though I’ve never tried it… it sounds pretty awesome.  You can even get crazy with beer, ketchup, and brown sugar.  Maybe some beef broth or bullion would be cool here too… but that may make ‘em to salty?  I dunno.  Boil at your own risk.
  4. Nuke ‘em – I guess that besides grilling, this would seem to be the most obvious method of cooking hot dogs.  On the last pack we bought, this method was featured larger than the other methods.  Just 30 – 40 seconds in the microwave … wrapped in a paper towel?  I never use the paper towel.  Is that to hold in moisture, prevent explosions, or what?  Apparetly there’s an art to this, because I have found the articles How to Cook a Hot Dog in a Microwave and the possible passive-aggressive How to Cook a Hot Dog in the Microwave Without Exploding the Ends.  As I write this, I have an urge to make some hot dogs explode in the microwave.  I may be developing a disorder.
  5. Lovin’ from the Oven – You can certainly cook hot dogs in the oven, you may split ‘em open or poke them with a fork first.  This method would be ideal for the croissant-wrapped hot dogs, smothered in some awesome cheese.  Just make sure if you use the 1st linked method, that you put the foil in the oven before you heat it up (like they so diligently mentioned)… or don’t do that, burn yourself, and stay off of the internet.
  6. Deep Fried – They call these Rippers in New Jersey, no?  I don’t have a fryer… but I suppose I could do this in a pot on the stove, or in my turkey fryer.  I’ve never had one, but I’d imagine it’s a pretty good thing.  Corn dogs could be lumped in here too, I guess.
  7. Steamed – This seems to be a popular method, but I know I’ve never done it, or really seen it done.  I guess there are commercial steam cabinets for hot dogs… but I bet you could steam it like you do with vegetables if you have a steamer.  Perhaps, like boiling… you could steam it with beer…?
  8. In the Skillet. – Or frying pan.  Just fry it on the stove top with a little bit of oil.  I guess you could slice it open first if you wanted to, so it doesn’t pop on you.  Or, you can elevate it to an art form.
  9. Crock PotPop ‘em in the crock pot with some sauerkraut (maybe along with some beer), and you’re good to go.
  10. Car EngineWhy not?
  11. In Stuff – Okay this isn’t one specific method, but I didn’t feel like all of these should have their own #’s on the list.  You know you’ve chopped ‘em up and added them to baked beans, mac n’ cheese, or even done a hot dog & potato bake.  Here I’ll also inject that I once got the SpaghettiOs with hot dogs.  They were inexplicably gross.  This is your final warning.
  12. Goofy Single-Purpose Appliances – I have hot dogs only occasionally.  I can’t imagine getting one of these hot dog cookers that serves only one purpose.  Our counter-space is quite limited.. and I can’t see that breaking one of these things out would be worth the novelty after more than a few uses…
    • The Hot Dog Toaster - Besides looking creepy, these also apparently cook hot dogs.  It looks to be just a toaster with hot dog-shaped holes and bun-shaped holes.  I wonder if it really cooks the thing through very well?  May be quite convenient.
    • Solar Hot Dog Cooker - This might be fun for campers or science geeks.  Solar ovens are pretty awesome, this one and this one are especially geared for hot dogs… this one might work.
    • The Roller – These apparently come in several varieties, but all look to be the same concept… Cooked on rollers like the ones you see at the convenience stores.  Brookstone makes one, there are a bunch of professional ones, and Nostalgia Electrics offers the Roller & “Ferris Wheel” varieties.
    • The “Roast My Weenie” guy – More of an accessory, this really just needs to be seen.
    • Electrocute it – My cousin told me a tale via Facebook of a hot dog cooker for electric chair, taser, and Tesla enthusiasts… called the Presto Hot Dogger.  Mad scientists can try it at home with a few things from around the house.  This actually looks pretty awesome.  This vintage one looks like a torture device.

Well, those are all the methods I can think of right now.  Well, other than going to Sheetz or Dormont Dogs… you should be able to get your hot dog fix by one of the methods described here.  If you have another technique, please list it in the comments below!

If you need more info… check out the list of hot dog variations.

Also up for discussion… now that you know how to cook one, what do you want on your hot dog?

Top 10 Bathroom Reads (Listverse)


Ha, I have #1 on this list from Listverse Top 10 Bathroom Reads

It’s quite interesting & hilarious.  Here’s an excerpt…

Ring of Fire Poo [What's Your Poo Telling You?]

I’m gonna have to pick up #8, or ask the wife to get it for me for Christmas or my Birthday… ha ha ha.  I love it based on it’s tag-line… “How America is Shaped by its Grossest National Product” – Genius!

I am disappointed however, that the standard by which all bathroom-reading material should be held was sadly absent form the list.  What about Uncle John?  I have nearly all of their books, and can’t wait until the new ones come out!  I was even recently duped into buying an Armchair Reader instead of the Bathroom Reader that was not by Uncle John or the BRI.  They’re not written nearly as well, nor are they as informative… yet the covers look eerily similar.

By the way, with all this talk of poop… watch out for El Caganer this year!