What To Eat & Do When You’re Fighting A Spring Cold.

Well, I have my annual spring cold. Ugh! I rarely get a cold, and haven’t had one since last spring. I think as the weather gets warmer I jump the gun and pay less attention to the fact that colds and flu are still lurking in some areas. Once I go to shorts and sandals, I never go back. So in case you have a cold too, or feel like death from allergies, I thought I’d share what you should eat and do to get rid of the little bugger ASAP!

What to eat: I’m sure you’ve heard the question starve a cold – feed a fever. Or is it the other way around? I’m going with feed a cold. Because with the Flu, you really don’t want to eat.

When I’m fighting a cold, I usually will eat anything that I don’t have to cook or go out and get. So, always have a supply of Ramen and healthy snack foods like fruit. I recently discover the healing properties of Pepperidge Farms Pretzel Thins. Hint: Try and make the box last a few days. Because, remember, you’re too sick to go out.

For breakfast, when I’m feeling my worst – I’ll drink a cup of Umcka’s lemon cold fighting drink. It’s very tasty and the warmth brings you out of the fog you’ve been in since you’ve been up most of the night coughing. Then I’ll have some Adam’s Chunky Peanut Butter on Multi-grain toast. Then wash that down with big swig of NyQuil and 2-4 Advil and you’re ready for the morning.

For lunch, I’ll go Ramen. But if I don’t have any – there’s always pizza delivery. A Pepperoni Pizza, with extra jalapeños will go right to work at killing any bacteria that’s taken up residence in your body. The more jalapeños you can stand – the better. Follow that up with another swig of NyQuil (I never use the little cup that comes with it.) and a few more Advil if you’re still achy.

Dinner: Whenever I get a cold, it’s a sure bet that I’m low on Barbeque. I’ll bet you are too. So a slab of spare ribs from your favorite BBQ joint, with the hottest/Spiciest BBQ Sauce available will usually either cure you or make you feel better for sure. Also, get an order of baked beans and add some hot sauce or tobacco to spice it up. Make it extra HOT! Remember, we’re fighting disease here. Pay the extra few bucks for delivery or call a taxi and have them pick it up for you.

By now either a fever has set in or all the spicy food you’ve eaten has raised your core body temperature to about 212 degrees. And nothing can survive in that kind of environment. By time dinner’s over you may even see little virus’s fleeing your body heading for the hills. Now just keep up that regimen every day until you’re feeling like you’re old self again.

Works for me.

Disclaimer: Please consult your physician or pit master before embracing any of the methods I’ve mentioned here.

BTW. Here’s my list of movies to watch while you recover from this untimely ailment.

The Longest Day, Avatar, Dances With Wolves, Braveheart, Ben-Hur, 10 Commandments, and the entire Seinfeld Series on DVD.

There! You’re cured!

Starbucks Tribute Makes An Appearance

Starbucks Tribute bland is back for a limited time and I must say, it’s really good. I usally don’t go in too much for special blends. They usually cost more. But after sipping a free sample today, i had to pick up some. I’m not all that gr at describing the finer nuances of coffee flavors, so I’ll just say it has a smooth chocolatey taste. Tribute  Blend is available for a limted time in half-pound and one pound bags and also as

Moe’s “Original” Bar B Que – Boulder.

Disclaimer:This is a review of a BBQ restaurant and BBQ is THE most subjective food group on the planet. Just because I like one spot doesn’t mean you will. And a place you love, I may find horrible. The key is to try every BBQ joint you can find and when you find one you love – support it like crazy. With that in mind… Here we go with Moe’s Original Bar B Que in Boulder.

Moe’s new location on Baseline in the Carelli’s shopping center is their first venture into Boulder. Moe’s has locations in Colorado (9 of ‘em I think) and also BBQ joints in Alabama and Georgia. I’ve eaten at their Englewood and Denver locations and now the new one in Boulder and I won’t be hurrying back. Why? Well, I’m gonna tell ya.

Moe’s brags like crazy about their BBQ. Unfortunately, the food just doesn’t measure up. I just don’t care for their Q. In the new Boulder location they have a very nice clean space. And I’ll give Moe’s a huge thumbs up for aroma and friendliness. You walk in and you start salivating! The people working their are very friendly and in a good mood. I can say that for all 3 Moe’s “Original” BBQ places I’ve been to. And a cheerful, friendly staff goes a long way these days. I just wish the BBQ was as great as their employees.

I had the ribs, smoked sausage, cole slaw and mac & cheese.

The sausage was surprisingly good. Excellent smoke flavor and not over the top spicy. It was very, very good. The ribs, although very meaty, were tasteless. Not much smoke flavor and they seemed to have been reheated a time or two or taken from the smoker and put in the steam table to stay warm.

If you’re going to keep ribs warm in a steam table, you need to wrap them tightly in foil and keep the heat in the steam table low or you’ll just steam all the flavor out of your ribs. That’s how Moe’s ribs tasted to me. But the smoked sausage was excellent!

The Mac n Cheese was dry and not very cheesy. The Cole Slaw was vinegar based and IMHO – not really good at all. I took one mouthful and that was it for the slaw.

My friend, who is also a BBQ fanatic, had the pulled pork sandwich. Though there appeared to be a good portion of meat on the bun – he said the pork was over smoked as if it was reheated in the smoker, adding unnecessary smoke flavor. So all in all we didn’t care for it and as I said earlier, I’ve been to 3 Moe’s BBQ locations and didn’t really like the BBQ in any of them.

But as I wrote in the disclaimer – you may love Moe’s. BBQ is just like that sometimes. It’s a regional thing. People in Kansas City like their BBQ with Sauce. In Memphis, folks love it dry with more BBQ spice rub sprinkled on top. BBQ folks in Memphis think BBQ folks in KC are crazy. And vice-versa. North Carolina is a different story altogether. Those folks prefering pork shoulder or whole hog with a vinegar or mustard based BBQ Sauce. In Texas it’s all about the meat. Namely beef brisket. Kreuz Market (pronounced Krites as in bites) in Lockhart Texas does not even serve BBQ sauce at all. No knives or folks either. And BBQ folks in Texas don’t care for the BBQ in KC, Memphis the Carolina’s.

Moe’s in Boulder does have beer on tap and – I believe a full liquor license. Check them out. You might just think it’s the best BBQ you’ve ever had. And that’s ultimately what it’s all about in the world of BBQ. It’s what YOU like.

Visit their web site for hours and daily specials.

Fabulous Autumn Dinner

Looking for a unique meal for a warm, cozy autumn dinner? Pumpkin Pasta w/ Sausage. I know it sounds a bit strange. Pumpkin and pasta? But you’ll love it. It’s a recipe from Rachel Ray. And it’s easy to make. Takes more than 30 minutes – but so worth it. Want the recipe? Shoot me an email or comment here and I’ll send it to you. Free of course! It’s really wonderful!!!

Serious Texas Bar-B-Q

After a weekend camping trip up the Poudre Canyon, my wife and I stopped at Serious Texas BAR-B-Q on hwy 287 in Loveland, just south of Fort Collins. STB has four stores. The others being in Durango and Farmington, NM. So how was it? Well, they need to get a bit more “serious”.

The BBQ was decent enough, but the ribs, brisket and smoked sausage were all served at room temperature. Now BBQ shouldn’t be pipping hot unless it’s just coming off the pit. But it should be at least warm.

The ribs had a nice smoke ring, but almost no smoke taste. The brisket was tender but dry – (in Texas, that’s a hangin’ offense) and the sausage, that was supposed to be spicy, wasn’t.

I’m not big on sides but we tried the Cheezy Potatoes and the Cole Slaw. The cheesy potatoes were disappointing. Needed a “serious” dose of salt & pepper. And again, room temp potatoes with just barely melted cheese, doesn’t cut it. The Cole Slaw was a nice surprise. It appeared to be home-made. Had a nice crunch, good flavor to the dressing and a little kick of spice.

STB has been around for a few years. It’s a big place and they cook on two big Southern Pride smokers, so they’ve got the tools to really cook up some “serious” BBQ. If they solve the brisket dryness and the room temperature food problem they could rule the world.

I’d rate them a B-. And I would try them again. For me the sights and smells of a BBQ joint just seem like home. And Serious Texas BAR-B-Q certainly has all that! Plus, they have a big outdoor dining area with panoramic views. Perfect until the snow flies.

Keep in mind that BBQ is probably the most difficult cuisine to judge or describe. What I consider great, someone else may find inedible. What another may rave about, I might describe as average at best. The trick with BBQ restaurants is to shop around and find the one you like and support the heck out of it. At the heart of every BBQ joint is someone who loves low and slow cooking and would rather eat BBQ than Thanksgiving turkey. You gotta love people like that.

Papusas Restaurant

Aug. 3, 2011

Had lunch today at Papusas in North Boulder. in case you didn’t know they’ve moved across the street and a tad north from their original location. The new digs are spacier and better suited for viewing the foothills. But the heck with the view – go for the food!

Papusas serves up a combo of cuisine from El Salvador and Mexico and it’s both tasty and interesting as well. Especially if you’re tired of just ordering a taco or burrito every time you go out for Mex Food. The menu is varied and offers up an interesting Latin American eating adventure.

Chips and salsa are $3.00 but with that you get to hit the salsa bar which features a small but excellent array of freshly made salsa. And they really do taste as if the were just made. Very fresh indeed.

The service could be faster, but the food is so good any wait is worth it. Soft tacos, tortas, burritos, Salvadoran dishes I’ve never heard of but will be back to sample and a decent selection of beers. They also have outdoor seating – if you don’t mind sitting 10 feet from Broadway. All and all, I liked what I saw and tasted and will be back for more, soon!

Z Pizza

June 8, 2011

I’ll make this short and sweet. Stopped by the new Z Pizza (it’s a chain – 2 in Colorado) at 29th Street Mall for lunch the other day. Ordered 2 cheese slices and a Greek salad. Average food at best. Not bad – not at all – just really average!! Forgetable might be a better description. But here’s the real rub…

It is SO COLD inside, that bringing the pizza slices from the oven to my table, chilled them to just warm. Now maybe they didn’t leave the slices in the oven long enough to get good and hot. But warm pizza I can get anywhere. The Greek salad wasn’t bad either, but no zip to the dressing.

But I couldn’t enjoy the food or the conversation with my friend because it was SO COLD inside. We had to go to an outside table. And I don’t chill easily.

TIP: When going to 29th Street Mall for lunch – go early. Parking in the outside lots is crazy. The “Food Court” area (as I call it) at 29th street (where all the restaurants are) has become so popular, if you get there anytime after 11:45am, plan on hunting for a spot for a good 5 minutes or parking underground and walking some distance. Which isn’ t so bad.

Z Pizza – turn up the flavor! Turn down the air-conditioning!

The Great Boulder Rib Throwdown!

June 6, 2011

I’ve been somewhat into serious BBQ for several years now. By “serious” I mean I bought a real smoker, 12 hats, 3 aprons 8 pairs of tongs, 60 gallons of KC Masterpiece and a zillion books on the culinary art of “Barbeque”. I’ve been trying various recipes and techniques and had some pretty good success. (read: my friends love my BBQ – of course they do it’s free) So, about 2 months ago a friends wife challenged me to a Rib Throwdown. The event would be based loosely on the Food Network Show featuring Chef Bobby Flay.

First thing we did was start the smack talk. “You’re goin’ down!” “You can’t even spell ribs – how you gonna cook them?” and so on. Well, last Saturday night, (6/4/11) the talking stopped and the “Throwdown” was held. It was Frank v Sharon and about 20 friends to oversee the festivities and eat free ribs. We chose 3 people as judges and set down rib plate “A” (my ribs) and rib plate “B” (Sharon’s ribs).

The judges had no clue as to who’s ribs they were eating. Each judge (and I use the term “judge” loosely) had one rib of mine – one of Sharon’s. They looked at, sniffed, tasted, chewed and swallowed with all the goofiness they could muster. After eating all of each rib they left the judging table and gathered around a tree in my backyard to confer.

They then returned to the table to announce the winner. Sharon and I each wanted to win, but it was all in fun – right? Well the judges each gave what seemed like an hour long appraisal of the ribs. The first judge voted for plate “B” Sharon’s rib, stating that it was a bit salty (what?) but tender and smoky and very tasty. A bead of sweat trickled down the side of my face. You see, while I’ve been cooking ribs for 5 years – Sharon is a novice and just started cooking low and slow on a real off-set wood smoker.

“I can’t lose to a beginner”, I thought. Not in front of all these people. The second judge chose plate “A” my amazing baby back ribs that I labored over for 6 hours between starting the fire, preparing the ribs, and hovering like a helicopter over my Weber Smoky Mountain Cooker keeping the cooking temperature at exactly 225 degrees, give or take 5 or 10 either way.I breathed a bit easier – but I still felt my nerves jingling while the third judge, offered to take last minute bribes, hummed and hawed, adjusted his hat, shifted in his chair and made the most of his opportunity to make Sharon and I squirm. Finally he announced his favorite rib.

It was plate —– “A”! I had won a split decision. The crowd erupted! Bobby Flay jumped out from behind a bush and the Food Network TV cameras were suddenly everywhere. Okay, the Bobby Flay and TV camera thing I made up – but I had won. I jumped onto my grill and in true James Cameron fashion shouted, “I’m The Rib King of the world.” We then opened the rib eating to the rest of the crowd. Everyone ate some of Sharon’s ribs and some of my “Award Winning – Championship” ribs and a good time was had by all.

The fact is – and don’t tell anyone I said this — I actually liked Sharon’s ribs better than mine. While I cooked my ribs over charcoal, with chunks or apple and hickory woods – Sharon used  a low and slow fire of mesquite. Her ribs had beautiful color and that wonderful smoky flavor I love about BBQ. If I were judging – I’d have voted her ribs the best! The point is – it was fun! A lot of work – but a lot of fun. everybody had a good time and got to eat some really good barbeque.

So, I’m challenging you to have your own “Throwdown” this summer. It can be ribs, burgers, potato salad, salmon anything. A “Throwdown” makes a backyard BBQ that much more fun and the best part is – good friends get together and enjoy each others company.

So who you gonna challenge? What are you gonna cook? Who knows – Bobby Flay and The Food Network could be right outside your door.

The Sugarbeet – Longmont

May 21, 2011

Had dinner at the Sugarbeet in Longmont tonight for the first time. Two things surprised me about this place. #1 – it’s in the warehouse section of Longmont way off the beaten path next to a Jeep 4×4 repair shop. #2 – it’s nearly impossible to get reservations between 6-8:30pm on weekends.

The Sugarbeet may well be the best restaurant in Longmont. For appetizers we ordered the Ceviche and Pork Chili Soup. The Ceviche was perfectly chilled and the paper thin sliced and lightly fried plantains were wonderful. The Pork Chili soup was also very good. We shared Romaine Heart Wedge · apple smoked bacon · grape tomato · creamy gorgonzola dressing $9. Dreamy and creamy! But crumble apple smoked bacon on liver and I’ll probably eat it!

For our entrees we ordered the Day Boat Sea Scallops · roasted tomato vinaigrette · asparagus · walnuts · Haystack Mountain chevre $23. And Incredible Dish! And the Seared Ahi Tuna · spicy ginger ponzu · nori scallion rice cake · marinated seaweed salad $26. Here’s where things fell apart. The Tuna was cooked perfectly and the rice cake was just fine, but the thick and incredibly salty thick soy sauce it was swimming in completely overwhelmed the Tuna. It was over the top salty. I should have sent it back but perhaps that’s the way they always serve it. I’d order it again and ask for the sauce on the side.

Alli, our server, was pleasant, very professional, well-trained and always there when needed. The food arrived in a timely fashion and we will definitely go back again.

Sugarbeet | 101 Pratt Street | Longmont, Colorado | (303) 651-3330 www.sugarbeetrestaurant.com/

Boulder’s Walnut Brewery – Still Great!

4/21/2011.

I had lunch today at The Walnut Brewery in Boulder. Excellent as usual. I’m asking you to show them some love by visiting soon.

When I was there today, the place was practically empty. Maybe 1/4 full. Place used to be packed all the time. Now maybe it was just an off day. But TWB deserves your support. If for no other reason than they feed a ton of needy local families for free on Christmas Day.

The Walnut Brewery, one of the first real brewpubs in Colorado, was owned by Rock Bottom Restaurants and recently sold to Craftworks. But it’s still a Boulder place with Boulder people working there – and they’re updated menu is as varied and appetizing as ever.

Today I had the Reuben and my guest ordered the shrimp & chicken pasta dish. Both were excellent and the so was the service. So next time you’re downtown stop in and have a bite to eat or enjoy a glass or two of one of Colorado’s original craft beers.