Sat. Feb. 5th at Excuses with the Hang Lows! (via Ernie and the Berts)


Feb. 5th at Excuses… you really ought to come out to this one. The Hang Lows are cool dudes, and ska bands are always a great time!

Sat. Feb. 5th at Excuses with the Hang Lows! So, we've got a new sort-of last minute kind of gig.  Details just got pulled together, but they're all below.  Keep in mind that this is an early one… it starts at 8:00pm and will most likely actually be an 8:00 start with us on first, and the Hang Lows hitting the stage around 9:00pm.  We hope to see you there! The Bands: The Hang Lows – Facebook / MySpace / Reverb Nation / Twitter Ernie and the Berts – Facebook / Reverb Nation / MySpace / Tw … Read More

via Ernie and the Berts

Ernie and the Berts – FREE SHOW! 12/30/2010 @ Howler’s Coyote Cafe!


I’ll update all the information on this show at this thread on PittsburghBeat.com as any new details happen.

There may also be some new links since the last time you checked the Yahoo! group page, like some audio/video goodies, and of course the link to the official “Toybox” video on YouTube, brought to life by our pals Jason & Terry… with recording help from Brendan of Summer Lungs.

On to the show details…

The Bands:

The Place:

The Details:

  • 21+
  • 8:00pm
  • $$$ FREE SHOW! $$$
  • Thursday, Dec. 30th, 2010

Looks like Ag Ag Lady made a flier…

LIES ABOUT POTATO CHIPS


Today, I checked out a link on the Yahoo! site because it was simply titled “The Best Potato Chips“.  Well, I like potato chips… so I had to see what was up.  Well, the first annoying thing was that it said that there’s a list of 21 chips… but there are only 7 listen on the page… then the “Continue Reading…” link takes you to a slide show.  I hate slide show lists.  I want to see it all, right there in front of me, right away.  This isn’t a meeting, I don’t need a power point presentation.  These aren’t your vacation photos, I don’t need a slide show.

Turner Dairy | Chip DipThey did manage to recognize the awesome that is plain old ordinary Ruffles.  When I want to eat Turner’s chip dip, this is the chip that I must have.  Just ask anyone who works at the Rite Aid by my house.  I’m always there buying ruffles & Turner’s dip.  Really.  Just ask them…  “Is there a weird guy in here with crazy sideburns buying Turner’s Dip and Ruffles all the time?”  They’ll totally, be like “Yeah!”  I’m telling you.

As for the rest of this list though, it’s a lie.  Don’t believe it.  If the list had any credibility beyond being able to recognize the top of the line “ordinary” chip, it would have included Beer Chips or Snyder (of Berlin) Honey BBQ Chips.  There is just no excuse for these glaring omissions.  Shame on you, Shine From Yahoo!.  Shame on you.

BEER CHIPSI’ve written of Beer Chips before, here in my blog and at PittsburghBeat.com.  Why?  Because they’re awesome.  They’re next to impossible to put down.  I’m sure I could eat an entire bag without thinking about it, and probably have.  If we break them out when people are over, the bag disappears.  Kudos to the Beer Chips people on distribution, as I’ve seen them in places from Giant Eagle and Market District to Aldi.  You may have guessed that Beer Chips are chips somehow cooked with beer.  If you haven’t guessed this, then just stop reading, as all of this will be most likely lost on you anyway.  They’re sweet, they’re salty, and they do have a hint of a beer taste… but it’s ever so slight.  Of course, they also go great with a nice bottle of Yuengling, Straub, or Penn Pilsner in my experience.  Just writing this, I may have to stop at the store to get these next time I’m out.  They are that powerful.  I mean, I have beer in the ‘fridge, but how can I enjoy it now without Beer Chips?  I can’t.  That’s how.

Snyder of Berlin | Honey BBQ ChipsOn to the Snyder of Berlin Honey Bar-B-Q Potato Chips.  First off, I love honey BBQ in general.  Gooski’s Honey BBQ wings are one of my favorite foods ever.  You just  generally can’t go wrong with Honey BBQ.  I think my first experience with these was at camp.  They were out as a snack one night and I think I ate most of the bag.  I couldn’t stop.  Again, these have that incredible sweet/salty combination that is a win every time.  I know you can generally get them at most Sheetz locations, but it’s hit or miss if they’re there in Giant Eagle or wherever I happen to be grocery shopping.  If I see them, I just unconsciously grab them and only realize they’re in my hand or the grocery cart when I go to check out.  Now, one must beware of the Herr’s and Wise imitations.  Well, I don’t know who was really first… but for my own personal tastes, Snyder of Berlin is the standard Honey BBQ chip to which all others ought to be measured.  Actually, the Herr’s is an acceptable substitute if necessary, but the Wise ones are just inferior chips altogether.

Speaking of imitations, one of these days I need to get down to the Snyder of Berlin vs. Snyder’s of Hanover thing.  (There’s even a creepy Facebook group about the rift…) They each have that ominous and almost vindictive disclaimer on their packaging that they’re not associated with the other. Too weird.

Herr's | Ketchup ChipsThere are, of course, a few others worth mentioning…  Herr’s makes some bad-ass Ketchup flavored chips, some Salt & Pepper ones, and a bunch of other cool/weird flavors.  Utz makes a bunch of flavors and are quite decent chips.  (Is it “uhtz” or “ootz”?) Although, I see a “crab” flavor, and that scares me a little.  I may have to write to them about that.  Snyder of Berlin also has a ton of interesting varieties, another of my favorites being the kettle-cooked Sea Salt & Cracked Pepper chips.

You may thank me that you’re now more informed on the subject of the best potato chips than the average Shine From Yahoo! reader.  I’d be interested to see if you agree with me or if you’re just wrong.  Please feel free to talk about your favorites in the comments section!

Ernie and the Berts


So, I’m in a band again.  We’ve only been jamming for a short while now, but the chaos is already well underway.  We decided to play an open stage night before we were ready, just because we could.  I dig this momentum/vibe.  Plus, I got to break out the FlipOut guitar for its first show!  I didn’t realize how much I miss gigging out.  It’s addictive.

As far as a style, it’s still taking shape… but right now it’s stripped down punk/rock/pop, and it’s sloppy.  We’ll have some covers, some originals, whatever we feel like as time goes on, I guess.  Most importantly, we’re having fun.  If you’ve seen a handful of local ‘Burgh bands in the past 10 years, chances are you’ll recognize all the players here.

For more about E&tB in the future, keep watching…

To see what you missed, here’s almost our entire 3-song set thanks to Bethany.  Watch your speakers… her camera didn’t like our volume, I guess.

Ernie and the Berts “Suffragette City” (Live) Mon. June 28th, 2010 @ the Thunderbird Cafe

URL: http://www.youtube.com/watch?v=gHX_H9bg4uA

Ernie and the Berts “Radio, Radio”/”Hot N Cold” (Live) Mon. June 28th, 2010 @ the Thunderbird Cafe

URL: http://www.youtube.com/watch?v=EzbwYG0Sa0I

And, there are a few photos (thanks again to Bethany)…

Ernie and the Berts @ the Thunderbird Cafe - Mon. June 28th, 2010 - Lawrenceville (Pittsburgh), PA

Ernie and the Berts @ the Thunderbird Cafe - Mon. June 28th, 2010 - Lawrenceville (Pittsburgh), PA

I also have to say that I also learned that the Thunderbird Cafe in Lawrenceville is awesome.  It’s a great room, it has a menu devoid of shellfish, and the crowd was a nice mellow mix form all walks of life.  While I’m at it, host band Craig King & CBG Connection were awesome dudes.  They were very welcoming, and they rocked the place out with some funk/blues/rock/jazz insanity.

If for some reason you want both videos, you can get a zip of both of them in mp4 format here:  http://drop.io/EatB_06282010_TBC

Taco Bell has purchased my gratitude!


I got a letter in the mail today from Taco Bell.  You may be familiar with my emails to them concerning the death-filled tacos that they were recently peddling.  This is perhaps the best reply I’ve ever received to any of my either serious or goofy letters to any company.

I’ll dispense with the usual long-winded introduction and get right to it…

Letter form Taco Bell about Shrimp Tacos and Taco Bell Bucks!

You can see that along with the letter, I received five $5 Taco Bell Bucks certificates. That’s $25 in death-free Taco Bell food. That’s got to be the coolest thing I’ve ever received besides my T-shirt from Turner’s.  I’m not sure if they’re buying me off, rewarding me, if they make so much profit per item that it really doesn’t matter if they give this much away for free, or what.  This almost makes me want to write back to Pillsbury/Totino’s and make them feel ashamed for sending me three 35¢ coupons.  In fact, I may add that to the list.

The best, and I mean absolute best thing about this letter is that they’re forwarding my request to Pizza Hut.  Wow.  I trust you’ve seen my unanswered letters?  I can’t even express how hilarious and ridiculous and absolutely gratifying that is.


Death Taco


Death Taco. No, that’s not the coolest new metal or grindcore band, although maybe it should be.  It’s what I’m (of course) calling the newest Taco Bell menu item.  I have had some inquires as to why I hadn’t mentioned it yet.

Well, I did make a faint mention via Facebook or Twitter a while ago, but had declined to rant here as I’ve been relentlessly trying to contact Taco Bell.  You know how successful webforms are, so of course I got no answer from that, then I fished around for email addresses to send a full email, bugged them via Twitter for an address, and even posted an Ask Yahoo! question.  Out of nowhere, I finally received a reply, and I have no idea if it was in reply to the webform, my emails to random Yum! Brands and Taco Bell email addresses, or some other forum.

I’d like to share my original messages with you.  First the one via webform:

Hola, mis amigos de Titan Taco! Firstly, this isn’t about an incident at a specific Taco Bell, but the form didn’t allow room for general inquiries. I’d like to express my disappointment with a commercial that I saw advertising new shrimp tacos. Well, I guess my disappointment is not with the commercial, but with the product… and the main ingredient.  I don’t think I can express my thoughts in a box with a mere 500-character limit. Do you have an actual email address where I can contact someone?

…And this was to some email addresses that I found after some Googling.

From: ERiC AiXeLsyD <world.and.lunar.domination@gmail.com>
Date: Mon, Mar 8, 2010 at 4:11 PM
Subject: Taco Fail
To: webmaster@tacobell.com (and a bunch of other addresses)

Hola, mis amigos de Titan Taco!

I’d like to express my disappointment with a commercial that I saw advertising new shrimp tacos. Well, I guess my disappointment is not with the commercial, but with the product… and the main ingredient.

I have a severe shellfish allergy, and Taco Bell has been a shellfish-free dining safe haven for me for years.  It’s one of the few places where I never had to worry about shrimp, crab, lobster, oysters, etc. ending up in my food, or worse yet… crossing paths in the kitchen somewhere.

I will sadly have to cross Taco Bell off of my list of places to dine… but I’d like you to know that there are many of us out here with severe shellfish allergies who have an increasingly difficult time finding safe places to dine out.  Fast food joints have long been a safe-haven for those of us with a shellfish allergy… as most fine dining and now even chain family style restaurants have several shellfish dishes prepared on multiple kitchen surfaces.  Formerly, as long as I stayed away from Long John Silver’s, I was OK.  Taco Bell, KFC, McDonald’s, Burger King, Wendy’s, Chick-fil-A, …were all safe places.

I guess I’ll now have to get my quick Mexican fix at Qdoba or Chipotle.

If you’d like to know what it’s like to dine out with a shellfish allergy, please read this blog post.

Here’s an excerpt…

If you know me in person, have dined out with me, or have ready any of my lunacy online… you most likely know what I have a severe shellfish allergy.  What does that mean exactly?  Well, it means that I can’t eat any shellfish, or I go into anaphylactic shock.  Not only can I not eat the shellfish (that’s crustaceans & molluscs including but not limited to ,shrimp, prawns, lobster, crab, crayfish, oysters, mussels, clams, scallops, octopi, squid, snails, and probably even scorpions and pill bugs), but I can’t eat any food that comes into contact with it.  That means, if you cook shrimp on the grill, take it off, and put my steak on  without washing the surface, it’s the same as me eating the shrimp.

I certainly can’t expect the restaurant to clean the grill in between every meal, as that’s certainly not productive on their end… I just usually try to see where the shellfish is prepared, and eat from another cooking surface.  That seems easy enough, right?

I get that it’s my responsibility.  Yes, I’ve had an epi pen.  But I’d really love to not ever have the need to use one.  I’ve even considered getting Allergy Cards, but they seem a little pretentious or something… like my verbal reminder isn’t enough.

Well, getting me in to a place with shellfish is an issue in itself.  Why?  Well in with the aforementioned cooking surface issue…

I hope that this helps explain what people like me go through, and I hope that you re-consider selling death-filled tacos!

Running from the border,

-Eric

And, this is the reply, although I’m not sure if it’s the reply to one of the above messages, or in poking around on Twitter:

From: Poetsch, Rob (Public Relations) <Rob.Poetsch@yum.com>
Date: Wed, Mar 31, 2010 at 7:30 PM
Subject: Pacific Shrimp Taco Inquiry
To: “world.and.lunar.domination@gmail.com” <world.and.lunar.domination@gmail.com>
Cc: “Hunsaker, Brittany (Contractor)” <Brittany.Hunsaker@yum.com>

Dear Eric,

Thank you for taking the time to contact us about Shellfish allergens concerning our new Pacific Shrimp Tacos.  We want you to know that we take these matters very seriously and that the business of our customers is our top priority.  We value loyal customers such as yourself and would like to take the opportunity to win your business back.

To ,  to our customers who might have Shellfish allergens, we have displayed information at multiple locations in our fish.  These include Shrimp allergen signs that are placed on our window and door clings as well as in our ads where orders are taken.  While the Pacific Shrimp Tacos are offered for a limited time only, all Taco Bell employees have been trained and certified to not have any food products come in contact with Fish and Shellfish during cooking and/or serving.

We would like to send you some Taco Bell Bucks as a token of our thanks, so please email me back with your mailing address.  We hope you will continue to “Think Outside the Bun” at Taco Bell, and appreciate you taking the time to write to us.

Sincerely,
Rob Poetsch
Taco Bell Public Relations

Rob Poetsch
Taco Bell Corp.
One Glen Bell Way
Irvine, CA 92618
O: 949-863-3915
F: 949-863-2252
rob.poetsch@tacobell.com

Of course, I needed to reply:

From: ERiC AiXeLsyD <world.and.lunar.domination@gmail.com>
Date: Thu, Apr 1, 2010 at 5:15 PM
Subject: Re: Pacific Shrimp Taco Inquiry
To: “Poetsch, Rob (Public Relations)” <Rob.Poetsch@yum.com>
Cc: “Hunsaker, Brittany (Contractor)” <Brittany.Hunsaker@yum.com>

Hello Rob,

Thank you for the reply!  I was beginning to wonder if Taco Bell has a stand on the issue.  While I am pleased to hear about the allergen warning signs along with the employee training and certification, I must say that I still have some reservations about safety.  I am relieved to hear that the shrimp tacos are available for a limited time only.

It is great that you take responsibility in posting signs about allergy warnings.  Your fellow Yum! Brands organization, Pizza Hut, ought to take note.  They display allergen information on their website, noting that the pizza sauce may come into contact with shellfish… but there’s no shellfish on the menu.  When I asked where the contamination may occur (e.g. in the processing/canning facility?) they were unable (or I sadly suspect unwilling) to provide a detailed response.

Back to the subject of Taco Bell… the giant window-clings showing what I’m sure to many is a succulent appetizing piece of shrimp spilling out of a lovely soft taco shell looks to me like a giant Mr. Yuck sticker or the old-time skull & cross-bones “poison” logo that you’d see in cartoons.  They serve as an effective if not spine-chilling reminder as to the presence of shellfish allergens on the premises.  They would also kick my survival instincts into gear, not even letting me enter the presence.  Seriously.  I would wager that right now, it would be pretty difficult to physically get me into a Taco Bell restaurant. My Eustachian tubes are starting to itch just thinking about it.  I realize that this is also a highly personal mental health issue, but one that ought not be taken lightly, as it’s grounded in a very real fear.

Recently I read the blog of a man who almost died when he ordered a vegetarian Indian potato curry dish that he was assured was safe.  Apparently the dish was flavored with a shrimp brine… which ought to be disturbing to vegetarians, vegans, kosher folks, and people with shellfish allergies.  This is alarming to say the least.  I realize that simple cross-contamination may not seem as serious as flavoring an entire dish with shrimp-juice, but I can assure you that it is indeed just as deadly.  Our friends with wheat/gluten and peanut allergies seem to get a lot of attention lately, hopefully it will spill over to the rest of us with the “big 8” and those who aren’t even covered by that umbrella.

Have you taken the allergen training, or do you know what’s involved?  I am finding it hard to tactfully express my concerns about the way that the message was conveyed to Taco Bell employees and the actual willingness of the employees to understand and comply.  We’ve all watched training videos on various subjects and rolled our eyes, promptly taken pamphlets and placed them in the trash, or been angered when someone who doesn’t do our job gives us a new or added process that we must adhere to when we’re sure that the person suggesting the changes has never been in our shoes.

While I mean no disrespect to Taco Bell or any fast food restaurant, have you been to a Taco Bell lately?  Sometimes I am concerned about the personal hygiene and motivation of the employees let alone the cleanliness and efficiency of the kitchen.  Sadly, the low quality and poor service of fast food establishments has become a passively accepted facet of 21st Century life in the United States.  For evidence, I give you the term “McJob“.

I have a theory that for so long now, it has been expressed to kids everywhere to get higher education so you don’t end up as a laborer, janitor, or fast food employee… that fast food jobs have garnered such a negative connotation, the only people left willing to take the jobs are the highly unmotivated individuals, people with no other options, or people using the part time jobs for extra cash with no real pride in their work since there’s no real fear of losing the job or striving to move up the chain of command.

I would invite you to imagine that in the Taco Bell kitchen where you are about to dine there are the standard (and innovative!) sour cream and cheese caulking-gun looking dispensers all loaded on the food preparation area… along side a caulking-gun-looking dispenser filled with a highly toxic pest-control chemical that looks interestingly enough like cheese or sour cream.  Would you still feel safe in eating there?  Sure.  The employees can read.  Sure, they know the difference.  Are they ever rushed in a fast food kitchen?  Do mistakes ever happen?  Of course.  I’m guessing you would at least think twice or watch closely before you dine.

I understand that this scenario is preposterous because I would hope that some sort of federal regulations would forbid any toxic chemicals from being stored in a food preparation area.  No such federal regulations exist for people like me, although Massachusetts is moving forward with this type of thing.

While I trust that your training an certification was put forth with the best of intentions, you must understand that I question its implementation, practicality, and how it’s received and practiced by what amounts to be the first line of contact with your customers… the Taco Bell team member.  What exactly does the certification say?  Does each employee have it, or does a certification apply to an entire restaurant or shift?

I challenge you to quiz the workers at Taco Bells in various locations… inner city, suburbs, malls, and the combo units, and see how much the workers really know about cross-contamination and allergy issues and how they’re observed in a Taco Bell kitchen.  (Hopefully, they fare better than Subway employees.)

All that said, I appreciate and applaud the considerable thought and effort that has already gone into allergen awareness.  Spreading knowledge is the first step.  Did you know that May 9th-15th 2002 is the thirteenth annual Food Allergy Awareness Week?  Now is the time to act and inform, my friend!

I would certainly appreciate some Taco Bell Bucks, if you’ll understand that I may hold on to them until well after the current Pacific Shrimp Taco promotion is over. (Pending reviews, it may not last all that long, eh?) Taco Bell had previously been a shellfish-free Mexican-ish fast food haven for me for many many years.  I can’t tell you how many tacos I ate at the mall nearby to where I grew up when I was a teenager.  A dollar went much further at Taco Bell than it did at McDonald’s, Burger King or anywhere else in the food court.

My address is…

Eric Aixelsyd
XXXXXXXXXXXXXXXXXXX
Pittsburgh, PA  XXXXX-XXXX

I would like to thank you once again for your time and the thoughtful informative reply.  I look forward to perhaps what may be a continued dialog about allergy awareness issues in the fast food industry, and more specifically relating to Taco Bell and other Yum! Brands.

-Eric

Wow, do I hope they write back.

Chili Cook-Off Fliers


If you know me, you know I dig making fliers. I used to make them for my old bands all the time, now I have no band, and no need of fliers… so the annual chili cook-off at my place has become my fun with fliers time. As you can see, I was a little rusty on one… not quite sure where to go. On the other… well, I think it all just fell together nicely.

Should I use both? Get rid of the corny one?

If you’re interested in the chili cook-off itself, stay tuned!

I told you that Kuhn’s was disgusting.


I’ve written before (although indirectly) about the foul assemblage of half-rotting food that is Kuhn’s Market on Banksville Road.  You may recall my description of Kunh’s as relayed to Giant Eagle while requesting that they carry some La Choy Teriyaki Sauce.  If not, here it is again..

I actually make special trips to the Shop ‘N Save by WAL★MART in Heidelberg or I actually set foot in Kunh’s Market on Banksville Road to get the La Choy Teriyaki Sauce. Have you BEEN to the Kunh’s on Banksville Road? I’ve gotten moldy peppers from that place, as well as ‘turned’ sour cream, …and melted ice cream. I don’t want to go in there. But, I do. Why? To get the La Choy Teriyaki sauce, my friends. It’s THAT GOOD.

I know I’ve told countless others.  I know my mother-in-law looks at me in disbelief because apparently the Kuhn’s on McKnight Road is just awesome.

But, I finally have some validation…

URL: http://www.youtube.com/watch?v=lVmyF8xjtSQ

See?  You can read the full story on KDKA’s website.  Yes, I get that the point of the article is the union trying to organize there… but they wouldn’t be trying to organize if conditions were good.  If I had to guess, I’d say that store owners keep the coolers and freezers on lower settings to save a buck or two… but at what cost?  I really haven’t ever heard anyone say anything nice about the place.  We’ll buy canned or boxed stuff there occasionally in a pinch, but we’re always looking closely at the expiration dates.  As far as the meat & produce & even the dairy products…  I’ll go out of my way to another store, or just go without.


Edited – Discussion was happening in other forums, decided to re-post some of that here…

From: http://www.facebook.com/AiXeLsyD13?v=feed&story_fbid=276026441617

Eric Carroll
Nice: http://bit.ly/9MqDcy I KNEW they weren’t keeping stuff cold enough at Kuhn’s. That place is filthy too.
January 28 at 7:20pm via Selective Tweets

Dave Warren
I almost never buy anything remotely perishable there.
January 28 at 7:40pm ·

Nunzio Martin
Dude that place smells I never go there
January 28 at 8:00pm ·

Dave Warren
I will go out of my way to find a Giant Eagle just to avoid Kuhn’s.
January 28 at 8:06pm ·

Andrew Welsh
walmart* is cheaper
January 28 at 8:20pm ·

Dave Warren
Wal*Mart is cheaper, when they have the items that I require. They usually do not.
January 28 at 8:22pm ·

Andrew Welsh
dave i have to correct you, it is no longer “wal*mart” it is now “walmart*” the corporate logo moved the star to the end.

yeah luckily for me walmart* carries all that i need, and is always cheaper. but that’s just me.

Kuhns is great for running to the store quick since it’s 3 minutes from my house.
January 29 at 1:11pm ·

Eric Carroll
Didn’t it used to be a ★?

Wonder how much time and money they wasted coming to that decision?
Sun at 12:40pm ·

Eric Carroll
Ah: http://walmartstores.com/AboutUs/8412.aspx
Sun at 12:41pm ·

Eric Carroll
And… http://wp.me/pwqzc-5b
Sun at 12:45pm ·

From: http://www.facebook.com/AiXeLsyD13?v=feed&story_fbid=274668168996

Eric Carroll
Kuhn’s Market on Banksville Rd.
Favorited on http://www.youtube.com
I keep telling people that this place is filthy. No one believed me. Ha ha. I know they don’t keep the coolers cold enough… ever. I have brought home melted ice cream. From KDKA, full news story & video here: http://kdka.com/local/Banksv…
January 29 at 12:20am via YouTube ·

T.J. Freeman
BWahahahaha fuckin bird! …. alright well if thats a violation then you need to close the foodcourt starbucks and everything else dealing with open food in robinson mall cos i’ve seen many o bird flyin around that bitch. All that aside … that Kuhn’s is about the only place around there to get food unless you wanna travel to bridgeville or parkway center or south hills…. fuck the union … if yer worried about it then just dont buy produce or deli foods there.
January 29 at 12:28am ·

Cody Starr
man i don’t care how dirty kuhn’s is ……i would eat those deli pizzas they make with dust bunnies for toppings….they are the bomb
January 29 at 5:01am ·

Jeffrey Guerriero
eric, my aunts family owns those stores, I used to shop there when we lived in Dormont.
January 29 at 12:51pm ·

Bethany Pastorius Carroll
Kuhns on Mcknight Road is wonderful however this one on Dormont is a shithole. We will only buy canned goods or boxed stuff and that’s only if its an emergency. We have bought sour cream- molded. A green pepper- mold in the inside. Ice cream- melted by the time we got home. We will go completely out of our way than go there. Disgusting place.
Sun at 12:17am ·

Eric Carroll
Yeah, they put the “ew” in Kuhn’s down here on Banksville. http://wp.me/pwqzc-5b – There are two Giant Eagles very close by too… one in Parkway Center and one on Cochran Road.
Sun at 12:37pm ·

From: http://www.facebook.com/AiXeLsyD13?v=feed&story_fbid=296660212120

Eric Carroll
I’ve had a lot of people weigh-in on Kuhn’s on various forums. I urge you all to reiterate or expand here: http://bit.ly/cb9WJX Thanks!
Yesterday at 3:56pm via Selective Tweets ·

Andrew Welsh
i still fail to see the big deal, the health department said these “aren’t earth shattering and were corrected quickly”
Yesterday at 6:42pm ·

Michael Perdue
I’ve always remembered Ferris’ in M-ville to be particularly bad.
Yesterday at 7:15pm ·

Eric Carroll
Andy… The big deal is that I was right about them not keeping stuff at the right temperature. I like to be right. Ha ha ha.

Mike – you’re right… both old Ferris weren’t quite right.
4 hours ago ·

Eric Carroll
See: http://wp.me/pwqzc-5b
4 hours ago ·

From: http://www.facebook.com/AiXeLsyD13?v=feed&story_fbid=282997407055

Eric Carroll
“KDKA-TV’s Paul Martino did an independent review of Allegheny County’s inspection of seven Kuhn’s stores last year. There were some violations, including salad stored at unsafe temperatures, contamination from raw meat, and more temperature problems.”

I told you that Kuhn’s was disgusting. « World (and Lunar) Domination
aixelsyd13.wordpress.com
I’ve written before (although indirectly) about the foul assemblage of half-rotting food that is Kuhn’s Market on Banksville Road. You may recall my description of Kunh’s as relayed …
Sun at 12:43pm ·

Adam Rahuba
Foodland, Shop & Save, Kroger, IGA, Sparkle, Kuhns are all dirty. Can’t stand em.
Sun at 2:12pm ·

From: http://www.pittsburghbeat.com/mb/viewtopic.php?topic=17308&forum=21

AiXeLsyD13
I got a lot of comments on this on facebook… both in my status, and when I “favorited” the YouTube video… None when I posted the link to the blog though.
Post Posted: Mon Feb 01, 2010 10:22 am

Mike_Hype
I have to disagree with you entirely on this one. I love that Kuhn’s and I stop there almost every Sunday night on my way home from hockey to pick up produce alone. Their apples are awesome, their bananas are always the exact amount of ripe to take home and store for the week. I have not yet found a Giant Eagle that even comes close to the quality of produce that I get from Kuhn’s. I was just there last night as a matter of fact. Rotten apples from Kuhn’s: 0, from Giant Eagle: 5. What’s worse than finding a rotten apple? Finding half a rotten apple.
Post Posted: Mon Feb 01, 2010 12:44 pm

Dave NT
The Giant Eagle Market District pwns n00bs.
Post Posted: Tue Feb 02, 2010 8:04 am

Mike_Hype
Sitting here eating one of the best apples that I have ever eaten, it happens to be from Kuhn’s.
Post Posted: Tue Feb 02, 2010 12:55 pm

AiXeLsyD13
While finding half a rotten apple is indeed disgusting, I try too look at stuff before I bite into it… although I’m admittedly overly paranoid about food in general.

I’d have to say, I’m fairly confident that if we set up an independent study of the produce at several grocery stores surrounding the Dormont/Banksville area… Giant Eagle would come out on top.
Post Posted: Tue Feb 02, 2010 3:28 pm

AiXeLsyD13
I need to figure out how to get paid for random useless shit.
Post Posted: Tue Feb 02, 2010 3:37 pm

A close to all the food rants… maybe.


I’m sure this isn’t the last you’ll hear from me on the subject, but this is just to close out my recent rants about the bad habits of restaurant employees out there everywhere.

If you need a recap, here’s how it panned out on my end…

Admittedly, I was just “going off” in reaction to the mentioned articles, but it doesn’t excuse any of the deplorable actions described within.  I really appreciate the blog hits, feedback, & discussion on the issue… whether it was here on this blog, or via Facebook, Twitter, Pittsburgh Beat, or whatever venue a link was pimped upon.

In the last blog, I was tagged and deemed it by an entertaining blogger  named Charity that sits on the server side of the fence, and some things were explained to me.  She was one of the ones quoted in my rants, although she wasn’t confessing to disgusting behavior, just complaining about customers (which she has every right to do).  Apparently I’m adorable in a “oh my, isn’t he so naive” kind of way.  I commented there, really saying all I have to say on the subject for now.  I even saw a few encouraging words from another commenter, teleburst, who provided some cool links to his blog on being more accommodating to customers with special dietary needs.  Let’s hope he does eventually blog about allergies!

I love the blogs about how to be a better customer that are out there… I wouldn’t imagine that people would actually do some things like share drinks with free refills or leave a mess after their kid makes one…  But I guess it’s happening out there everywhere.

I know I mentioned discussing tips, but the mood has passed for now… I’m sure I’ll dive into it someday.  I need to do another goofy W(aL)D post soon.  Hits have been skyrocketing for my Sprint Short Codes post, there’s apparently still a problem that Sprint refuses to admit!  Oh well, until next time… Remember to tip your servers at least 20% for good service, unless they slip you some regular instead of decaf or beef stock when they tell you it’s vegetable stock.

A little background on my shellfish allergy before I write my next rant of a blog…


Note: I started writing this the other day, and got to a point tonight where it’s so wordy that I’d like it to simply serve as a background to the next blog to show you where I’m coming from, or as the first part to a sort of “To be continued…”


So, Sunday night we had just come home from our 3rd day of Christmas celebration in a row.  Needless to say, we were in a great mood, but pretty tired.  I got online to check my email and see what was up in the world of Facebook, and Yahoo! pointed me to an interesting article from Reader’s Digest that made me wretch in horror and disgust.  This also pointed to several other articles and blogs around the web that divulge the disgusting inexcusable practices of the people who handle your food daily.

Granted, the actions & situations described are certainly not representative of the majority of your wait staff, servers, managers, cooks, chefs, etc. out there… but I find any number of this kind of attitude and described behaviors to be unacceptable.  I was so flustered, I decided to pop some things up on an old message board just so I could sort them out later.  I’m not even sure I’m at a point where they’re all sorted out, but I wanted to get writing while this was still somewhat of a fresh topic to me.  This was initially just an allergy issue to me, but several other side issues have popped up upon further review.  Please, bear with me if I jump form subject to subject before I try to reel it all in.

Generally, I’d like to think that my blogs are mostly amusing… any complaining is usually done within the context of humor, and only marginally serious.  I have used this & other platforms to comment on the state of customer service in the food industry before… generally at the “bottom rung” of fast food places as this is where I usually end up due to dietary needs (no shellfish) and budget issues.

This one, however, is serious to me… and I hope I don’t come off as just ranting, and that the seriousness of these issues is conveyed.

If you know me in person, have dined out with me, or have ready any of my lunacy online… you most likely know what I have a severe shellfish allergy.  What does that mean exactly?  Well, it means that I can’t eat any shellfish, or I go into anaphylactic shock.  Not only can I not eat the shellfish (that’s crustaceans & molluscs including but not limited to ,shrimp, prawns, lobster, crab, crayfish, oysters, mussels, clams, scallops, octopi, squid, snails, and probably even scorpions and pill bugs), but I can’t eat any food that comes into contact with it.  That means, if you cook shrimp on the grill, take it off, and put my steak on  without washing the surface, it’s the same as me eating the shrimp.

I certainly can’t expect the restaurant to clean the grill in between every meal, as that’s certainly not productive on their end… I just usually try to see where the shellfish is prepared, and eat from another cooking surface.  That seems easy enough, right?

I get that it’s my responsibility.  Yes, I’ve had an epi pen.  But I’d really love to not ever have the need to use one.  I’ve even considered getting Allergy Cards, but they seem a little pretentious or something… like my verbal reminder isn’t enough.

Well, getting me in to a place with shellfish is an issue in itself.  Why?  Well in with the aforementioned cooking surface issue… there’s just all kinds of stuff that can run through one’s head.  Like not washing a knife when it cuts one thing then another, shares spaces in refrigerators where things may drip on to other things, places where you might grab pizza toppings like crab meat or shrimp without washing your hands before dipping into the next topping, a friend of mine has even told me he had a piece of shrimp show up in his scrambled eggs at an IHOP once… and I believe the same friend even told me that they had a long and heated argument with the servers at a Chinese place where the ‘vegetarian’ eggs rolls contained crab because “crab is not meat”.  Oops… Death!  (Usually I sadly avoid any Chinese places anyway because of the shared cooking surfaces & probably delicious sauces that can be made with oysters or ground brine shrimp.) This basically makes me never able to completely relax in a restaurant where I’m supposed to be out enjoying myself… it’s an odd paradox.

Generally I can find a safe dish if pressed, and especially if I call ahead… but I need to be in an adventurous mood.

Dining out is an important social activity… a very common social activity that brings with it high levels of anxiety for someone like myself.  Not only from the aforementioned game of Russian Roulette Kitchen Edition, but from explaining my allergy to people.  Yes, anxiety from explaining to friends, family, business associates, your server, and anyone else who may inquire as to why you don’t want to try a great new seafood place or even Red Lobster or Long John Silver’s.  Not only can it be embarrassing where it really shouldn’t be… but it inevitable goes down something like this…

Not me:  “Let’s go to T.G.I. Friday’s”

Me:  “Well, I can’t really eat much there besides a salad or a baked potato.”

Not me:  “Huh?” [Looking at me like I’m an alien.]

Me:  “Well, I have a severe shellfish allergy.  I can’t eat anything like shrimp or lobster, or any cooking surfaces that it touches”

Not me:  “Oh, well just don’t order any.”

Me:  “Well, that’s not enough.  I’ve had a trip to the hospital just from eating onion rings fried in the same fryer as shrimp.  If they have grilled shrimp, I can’t get anythign off of the grill… if they have fried shrimp, I can’t get anything out of the fryer.”

Not me:  “Well, can you get steak?”

Me:  “No, they probably make that on a grill.”

Not me:  “Well, can’t you get chicken?”

[Mind you, I have ad this conversation with seemingly intelligent reasonable people.]

Me:  “Well, no… if it’s grilled, well… we covered that, and if it’s fried… that’s a no go either.”

Not me:  “Well, that sucks.  What about … [Names 400 other restaurants, all with prominent shellfish dishes on the menu]… I don’t think they have any shellfish.”

Me: “No.  No.  No.  Nope.  Unh-uh.  No.  No. Nope.  No… ” ad nauseum.  I suggest somewhere else, usually less “classy” because let’s face it… those are the places with no shellfish.

Not me:   “Sigh, OK.”

[I look/feel like an idiot.]

Then sometimes, one of these gems gets tossed in…

Not me:  “Well, that’s just stupid.  I’ve never heard of that.” or “There’s no such thing as food allergies.”

Yes, because you have never heard of it, I must be wrong.  Off to Joe’s Crab Shack!

Not me:  “My uncle Jim’s wife’s neighbor’s cousin’s roomate’s gerbil’s vet’s dry cleaner’s podiatrist was allergic to jelly beans, and he ate a quarter of a jelly bean and swelled up and went to the hospital and stuff and just kept eating bigger pieces until he built up a tolerance”.

Not me:  “Have you tried it lately?  My mechanic’s wife’s niece’s ex-husband had a neighbor who outgrew his allergy to strawberries.”

First off, this type of behavior is stupid… even if the story is real.  It is possible to build up tolerances (allergy shots), and to outgrow allergies… I am well aware of my limitations and have been told by more than one allergy doctor that my allergy is to great to attempt allergy shots and that I’ll never outgrow it.

My favorite comes from family & old friends…

Not me:  “You used to eat at Long John Silver’s!  You can’t be that allergic.”

I know. It’s WEIRD. I get it. Believe me, I get it.  I ate shrimp like a madman when I was young, and each exposure to shellfish since I discovered the allergy kind of seems like the bee sting thing to me, each “attack” gets worse.  After the last one… I don’t want another one.  But science seems to lean toward this being more random and not a straight road to a deadly end.  I really don’t want to be the guy to solve/prove that one.

And, please… if I do go to a restaurant to eat out with you… don’t orders shrimp or lobster and ask me if it’s OK.  Every fiber of my being is screaming “No, it’s not OK.  What are you, a psychopathic masochist that’s into mental torture?” while I tell you it won’t bother me.  Again, clearly my own demon to wrestle with… but really, do you want to be that person?

Still, I feel pressure all the time to just go with the flow, deal with it, and order a salad.  Believe me, a salad more often may be a good idea in my case.  It’s still just not an enjoyable or relaxing thing for me at that point.  We may be conversing, but I’m obsessing over every unidentifiable piece of everything in the dressing and really not processing much of what you’re saying.  Imagine that I told you there’s a box of rat poison in the kitchen right on the shelf between the flour and the sugar, they’re all in identical unmarked jars and there’s only one scoop used in all of ’em.  Do you wanna eat there?

This is really just to show you where I’m coming from.  I realize that it’s not your problem.  I realize that I have some real issues to deal with surrounding my problem.  I realize that this is not a terminal illness or anything that serious.  I’m not trying to get a pity party going for myself.  This is simply to let you know what’s bouncing around in my mind.

It hopefully won’t be long until my next not-unrelated blog… basically pulling quotes form the aforementioned articles and responding one by one.

I’d really like to hear everyone’s opinions of my rant here… am I out of line?  Over-dramatic?  Illustrative?  Insane?  Do you think like me?  Do you have an allergy?