Archive for December, 2009

Antone’s, Youngstown, OH – NOW WITH MUCH BETTER PICTURES
December 23, 2009

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We were in Youngstown shopping away at the amazing Marc’s when we grew very tired. Fussy. And in need of a good meal. We turned to Antone’s.

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For $6.99, you get soup, salad and pasta. We also opted for the $2.99 fried cheese and we were pleased. Antone’s has been around since 1961 and is known for their Antone’s salad. Or monkey salad. We have no idea why they call it that, but it has cheese, tuna and salami in a Caesar salad. The Oscar salad had Kaluha nuts and a sweet balsamic. We tried a fantabulous potato cheese and bacon soup, as well as a tomato soup that was sadly cold too quick, yet still great. The pasta, well, we were already full by the time the pasta got there. And you can’t miss the garlic bread.

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Just take a look at that fried cheese. Wow, huh?

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Can you tell Nina is a much better photographer than me? We went to dinner last week and she said, “Thanks for waiting to post the Antone’s review.” I said, “Oh, I have your photos in there.” No. I didn’t. I should have realized because there’s now ay she could have been in the photos that she shot because she’d be holding the camera. Nina is much, much smarter than me as well.

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We went back to our shopping refreshed. Next time we go, though, there is a BBQ place that has a giant banner that says: MAN FOOD. Oh you better believe we are going there.

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Antone's Grill on Urbanspoon

China Taste, North Side, Pittsburgh
December 23, 2009

Nina was hungry for Chinese. And no one delivers in the North Side. Can you believe that? Sam grabbed some food and the rest is bloggy history. This should give you an insight into the fact that sometimes, we look back and say, “Fuck, we sure bought a lot of food.” Our pre-eating eyes are bigger than our post-eating bellies.

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Asian woman calendar, you are awesome.

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Chinese menu luv.

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Cheese filled wontons, which were pretty tasty. Even if we only had a few.

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The same, sadly, cannot be said of the soup. It was not good. Just bland, with the only heat in the hot and sour soup coming at the back end. We hoped for so much more.

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Here, you can get a real feel for the insane amount of food we got for $20. The spareribs were very good, the General Tso’s was good but had no peppers. Eggrolls were very nice and the rice is great. All in all, for the only place in North Side, it’s the best Chinese place in the North Side.

China Taste on Urbanspoon

Dozen, Warhol in Pittsburgh
December 23, 2009

In the basement of the Warhol, next to the awesome photobooth, is a new Dozen location. We went and had a quick meal there and it was delicious.

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Nina had a sandwich with turkey and cranberries in it. It was huge, big enough for both of us, but Sam still got a turkey pot pie.

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Of course, Dozen is all about the cupcakes. Of which we had one. And it was wonderful. They have a small little menu, but that said, when you are exploring the awesomeness of the Warhol, the silver balloon room can make you pretty starving. So stop downstairs and grab something tasty. Or just go for the food and the photobooth like we do. Because we’re poor. And cheap. And like to longingly stare at things in the gift shop.

Dozen Bake Shop - Café at the Warhol on Urbanspoon

Bistro To Go – East Ohio Street, Pittsburgh
December 18, 2009

Nina and I love Bistro to Go. We’ve had many meals of just sides from there. It’s a great little place in the North Side, the place where no one will deliver Chinese food.

I was having a horrible day at work when Nina decided to be deep fried trouble, bringer of all things yum, and bring me a Chicken Puff Pie, a cookie and a Souix City Cherries ‘N Mint soda.

The Chicken Puff Pie was a delight. In the midst of a sea of carrots, peas and chicken pot pie filling was this puff that I finally just picked up and ate. It was amazing. Crumbly and perfect. And just look at those veggies.

Wonderful. I did not get a picture of the cookie, because I was so hungry for it. This is a common problem in our food reviews. We get so excited about the food that we devour it. It also leads to us sitting on the couch saying that we feel like we’re pregnant and continuing to eat Chinese food, but that is a review coming soon.

Topping the meal off was a luscious soda. A real soda, when all I usually drink is diet. This red soda is an intriguing take. She had never seen it before and neither had I – but I will seek it out again and again. The bottle will go on my desk next to the bottle of RC she got me this summer. Ah, glass bottles of pop. Or soda. In Pittsburgh, we call it pop. And when it’s slippery, we say it’s slippy. We also hold parking spots with folding chairs. Ah, what a town.

Here’s to awesome friends who make your day better with just a smile and some comfort food.

Check out Bistro to Go at http://www.bistro-togo.com

Bistro To Go on Urbanspoon

Dip night!
December 14, 2009

Every once in awhile, we get together to make some dips. A week or so again, we did just that and have brought you the results.

First up, our signature Buffalo chicken dip.

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It’s simple, yet oh so perfect. Grab two boneless chicken breasts and grill them up. Soften a package of cream cheese and melt it up, then squeeze some Ranch dressing into it. Then, toss in a bunch of hot sauce. I screwed up here and tried another kind of hot sauce. Not Frank’s. Such was the mistake. You should only use Frank’s or Frank’s Buffalo Wing sauce. None of you will be able to have Nina expertly chop up the chicken, which she is the master of, well…she does vegan cooking for one of her jobs, so I guess you could hire her to chop stuff, too. It’d be worth it. Then you mix it all and viola. You can serve it on chicken crackers, but that seems silly. We went with triscuits.

Up next was a pizza dip. Pepperoni, mozzarella, cream cheese, some pizza sauce and mix it all up. It came out pretty great, but we think basil would help next time. This is what we discuss when we hang out – how we could make food better, what is missing, what the mysterious ingredient is that is not there and could be there.

Finally, hot dogs.

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These were huge hot dogs. And great. Even better with buffalo dip, which I have heard also goes well with eggs the next day. The next day was even better, as the hot sauce has time to mingle. We capped our evening off with a great apple and hours of Rock Band playing. Ah, food night. The best night ever.

Pringles are lies.
December 14, 2009

Several times now, Nina and I have been buying snacks for one of our evenings of food tasting and we buy some Pringles. Pringles are crazy. They even started a bunch of lawsuits when they first came out.

They were originally known as “Pringle’s Newfangled Potato Chips,” but the Lay’s and Snyder’s of the world made some noise. Pringles failed to meet the definition of a potato “chip,” so they said, and even the FDA got involved. Finally, 20 some years after they first came out, it was decreed by law that Pringles could only use the word chip in their product name within the following phrase: “potato chips made from dried potatoes.” That’s why they call Pringles potato crisps.

The packaging is what made Pringles so awesome. In fact, the dude that made them? He was buring in a Pringles container. Check it out:

Dr. Fredric J. Baur was so proud of having designed the container for Pringles… that he asked his family to bury him in one. His children honored his request. Part of his remains were buried in a Pringles can — along with a regular urn containing the rest… Dr. Baur, a retired organic chemist and food storage technician who specialized in research and development and quality control for Procter & Gamble, died May 4 at 89… He developed many products, including frying oils and a freeze-dried ice cream, for P&G… But the Pringles can was his proudest accomplishment, his daughter said. He received a patent for the package as well as the method of packaging Pringles in 1970.

We always get suckered in by the limited time Pringles. This happened once with the Extreme Buffalo Pringles. It happened again with the Mexican Layered Dip. We come to these Pringles expecting rich, zesty flavor and get nothing. We think, maybe at the bottom of the can, there will be more flavor. And no. There is none. And we sit there staring at an empty can, feeling shame for having eaten the guaranteed 90 Pringles in a can.

Maybe we should stick to the standard flavors, like original (which really is not a flavor), salt and vinegar, sour cream and onion, Cheddar cheese and barbecue. Scarily enough, other countries get limited editions we don’t get, such as curry flavor (UK) and Soft-Shelled crab,Grilled Shrimp and Seaweed (Asia). I’ll be honest, I do not want seaweed Pringles. At all. I speak for Nina as well, here.

We get seasonal flavors like ketchup (blah), chili cheese dog (eh), “pizzalicious” (blahlicious), paprika(why), Texas BBQ sauce (maybe), and cajun (perhaps). Examples of limited edition flavors include honey mustard (no no no), cheesy fries (nope), onion blossom (sweet lord no), mozzarella cheese stick (never ever) and mexican layered dip (lies all lies). Once, they made Asian Pot Sticker Pringles, which were awesome, and of course, can not be found. But I am on a quest to find them so Nina can try them. I’ll be hitting the Dollar General and Family Dollars of the world until I find a can for her. They better not suck, but seeing as how Pringles rope the two of us in again and again, the chances are high that yes, we will end up with tears of blah.