The Foods All Northerners Must Eat Before They Die

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Permalink Reply by John Muir on December 16, 2008 at 7:09pm

Pegtown Station Breakfast sandwiches and hashed browns in the summer (or winter) when you're too burnt out out to make fancy weekend breakfast.
John

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Permalink Reply by Randy on January 15, 2009 at 12:03am

Whatever the daily special is at Taqueria Margarita, delicioso.
The Wedge at Mode's Bum Steer, simple magic.
Burger & Shake brought to your car at Don's Drive-In, pure nostalgia.
The Godfather at Folgarelli's, should be illegal.

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Permalink Reply by Emily Betz Tyra on January 15, 2009 at 9:49am

Great ones! I concur on The Wedge—their blue cheese dressing is the way it should be! What is on the Godfather? I love the Fungus Amongus at Folgarelli's.

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Permalink Reply by Randy on January 19, 2009 at 2:15pm

The Godfather is various Italian cold cuts & salami's with roasted peppers and a wonderful dressing [if memory serves me correctly], it's time for another one soon.

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Permalink Reply by Lane Milligan on January 20, 2009 at 11:35am

Traverse City's True North Vodka is also very nice with Peach Balsamic Vinegar.

Here's how to do it:
1 part True North Vodka
1 part Peach Balsamic Vinegar (available at Fustini's)
2 parts sparkling water - (Fago is good)
Pour over ice and enjoy!

We served this delicious concoction at both Ladies & Mens Nights downtown TC in December this year and we ran out! We will know better next time!

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Permalink Reply by Julie Millen on February 5, 2009 at 1:24pm

That sounds wonderful! I'm going to try that.

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Permalink Reply by Dean Bull on March 11, 2009 at 8:27am

Is there any experience with hard-neck garlic in the group? In general there are two types of garlic--soft-necks you can buy at any grocery store; hard-neck types are more obscure. I stumbled on to one kind of hard-neck some years back and was so inspired by the flavor, I began growing my own--I could not find a reliable source for anything nearly as good. I admit to becoming a bit of a fanatic since 2002, but my family and friends are on board with it. :-)... Last October/November, I planted over 1100 cloves and today they are under three feet of drifted snow. I have run out of last year's stock, so am looking forward to June-July when the harvest happens...
Dean Bull

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Permalink Reply by Di Vogler on March 13, 2009 at 5:22am

Dean, I am not up to speed, and I am ashamed! Can you elaborate on exactly: what hard-neck garlic is and where I can find the cloves to plant I am a garlic lover (fanatic) have attended the Gilroy Garlic Festival several times and grow my own. I guess? Soft-necks. Oh well! DI V.

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Permalink Reply by Dean Bull on March 15, 2009 at 6:09pm

Di,
I wrote something a few years back I called "Garlic 101". It may be time to blow the dust off of that and post it with what I think I have learned since first writing it. Give me a week or so...
Dean

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Permalink Reply by Dean Bull on March 20, 2009 at 9:57am

Hello again Di,
The post is posted. Let me know what you think. Thanks for the interest and the inspiration.
Dean

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Permalink Reply by George on April 23, 2009 at 7:26am

A slice of warm cherry pie (a la mode, or not) from the Cherry Hut, accompanied by a hot cup of coffee.

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Permalink Reply by Daniel G Fenlon on April 24, 2009 at 11:05pm

Venison, Leaks and Morels, lightly sauteed in butter with just a bit of cherry wine!

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