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Road Trip: Wagner's Village Inn

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Back on a road trip to meet up with our friends from Cincinnati—meeting halfway between—this time we decided to try Wagner’s Village Inn in Oldenburg. This place was remarkably similar to the Fireside Inn, both in style and menu. The bar area was a little nicer and bigger I would say though. Our server was very friendly and patient with us (it always takes us awhile to get our order in when we’re all together). Naturally, the plan was to order the fried chicken, which we did, but of course we needed some other fried things first right? And always on the quest to find the perfect chicken livers, we ordered a starter of a mix of chicken livers and gizzards. Again, I was disappointed because they were pretty dried out. I think I may be giving up on the deep fried chicken livers (that is unless one of you guys can point me in the right direction). We also had a starter of the fried mushrooms, which were the better choice even though I am guessing they weren't housemade. Singe your mout...
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Gumbo a Go Go

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I met a friend for lunch the other day at Gumbo a Go Go.   Honestly, I hadn’t really even heard about this place until he mentioned it to me.   I am a fan of Cajun food in general, so of course I was game.   This is more of the slow cooked types of Cajun food—things like gumbo (obviously), étouffées, jambalaya, etc.   None of the po boy type sandwiches or fried items on their menu. So I went   for a combo plate with 2 items (regular size, they also have a larger size) ($7).   On mine, I chose shrimp étouffée and chicken yaya.   The étouffée was only okay—it is a lighter colored roux flavored with Cajun seasonings, but this one was a little bland.   There were several good sized shrimp in there—I am thinking they threw them in just before serving, probably so they wouldn’t get rubbery, but they didn’t taste very seasoned either.   Not sure how to remedy this, maybe crawfish would have been a better choice, because it doesn’t get as r...
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Pita Bread – What’s in Your Pocket?

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There are many baked products that you could make at home, but because of time, effort, and quality issues, probably shouldn’t. Fortunately, pita bread is not on that list. The dough is easy to make, and much like the flour tortillas we did, the taste and texture of the freshly made product is far superior to anything that comes with a twist tie. The method is very straightforward, but I wanted to take a moment to talk about production. As you’ll see in the clip, after you roll the pita dough out, you’ll need to let it rest for 5 minutes before grilling. Since each one takes about 5-6 minutes in the pan, while one is cooking, you’ll want to roll the next, so it’s rested and ready to puff. Speaking of “puff,” don’t be too upset if yours don’t go full balloon. Sometimes they all puff, sometimes some, and sometimes none. This is the way of the pita. But the good news is, even if they don’t fully puff, you should still get some sort of internal pocket with which to stuff. Even if you d...
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