sörenberg bahnen

I'm back! For a minute anyway. I’m writing this one with just my left hand pretty much so it’s gonna be short and sweet (I know, you’ll all really miss my wordiness right?). Me and my son went to Lebanon to meet my friend @indyfoodswap and her sons to see about a certain milkshake. It was all in the name of research. It didn’t pan out as we thought (long story, but don’t ask for a chocolate and BBQ potato chip milkshake.) But we had lunch—we ordered a bunch of stuff and shared. The main dish, described as a hand-breaded pork tenderloin sandwich ($5.73) was a disappointment. I am not so sure it was hand breaded. If so, maybe it was awhile ago and then frozen.   What was really good though? The onion rings ($2.95). They were easily my favorite item of the lunch. They were thin cut onion with a super crunchy (I mean SUPER crunchy) battered coating. Really fresh and hot and just the right amount of greasy. These could be a problem for me if I lived closer. Also strangely addictive w...

What’s my favorite kind of recipe to post on Food Wishes? Any recipe that I’ve never tried before, and this green tea mochi ice cream is a perfect example. In the kitchen, there’s nothing quite like the thrill of having no idea what you’re doing. I’ve had it many times in restaurants, and have always been fascinated by its unique combination of taste and texture, but I had absolutely no clue how it was done. I basically still don't, but regardless, this was my first attempt and I look forward to lots of criticism. I probably should've done a little more research, but I glanced at a few recipes, and decided to just go for it. Remember, these early experiments can yield a lot of great experience, especially if it’s a totally failure. Happily, this wasn’t. All in all, I think it came out very well. I went with green tea flavored mochi, and while I usually see it paired with green tea ice cream, I decided to go with plain vanilla, and really enjoyed how the subtle, aromatic bitter...

by wibia Guess who’s back, back again…   say it like Eminem at least for that line.  Best wishes to a speedy recovery to my pal Erin.  My wife and I enjoyed a weekend trip to Louisville and decided to commit to the major hipster music festival called Forecastle.  It is a great 3 day music festival that is run well and very approachable.   At roughly $150, you get a ton of good music and the grub is not that bad.   The first band that we wanted to see on Saturday was started at 2:30, so we had a little time to explore.   We took a trip back over the river to the Horseshoe Casino where our casino winning streak ended in a blaze of glory.  Stupid roulette and stupid red 17. The Eater hot list is my first go-to list when visiting a city that I am not extremely familiar with.  On the top of the list, The Exchange in New Albany.   On Saturday, they open at 1:00 and it is the dinner menu only, which was more interestin...

This recipe is one of picky-picky husbands all time favorites. There are several steps, but none of them are hard and the end result is oh so tasty!! Yes, it IS very sweet (after all it is called "Sweet and Sticky Chicken"), but it is a real crowd pleaser and any leftovers are excellent for lunch on day two!! You can use white or dark meat chicken, but we LOVE it made with boneless and skinless chicken thighs (and we don't usually eat dark chicken), but the thigh meat in this recipe stays very moist and flavorful (and some times, chicken breast meat, cooked like this, can be a little dry. Cut 4 boneless skinless chicken thighs into 1" cubes. Marinate the cubes in the following mixture: 2 tablespoons cooking sherry (see substitution note below) 1 teaspoon powdered chicken bullion (or one cube crushed) 1/8 teaspoon black pepper 1  1/2  teaspoons sugar 1/2 teaspoon sesame oil Toss cubed chicken in the above mixture and chill for about an hour . Now, ...

This latest test of still how little I know about editing in Adobe Premier, features a devilishly delicious shrimp fra diavolo , or “shrimp brother devil,” if we’re being literal for comic effect. I think this came out looking pretty good, although it took me so much longer to edit, since I’m still barely at novice level using the new software. So, with it being Friday afternoon and all, I’m gong to keep this short and sweet, and simply suggest you do two things. First of all, if you know any great Premier tips, tricks or resources, send them my way! You’ll notice I don’t have consistent transitions, or captions for the times and temperatures; but I’m sure I’ll have that figured out soon enough. Secondly, make this. It’s really good, and turns any pile of pasta or rice into a memorable meal. I hope you give this a try soon. Enjoy! Ingredients for 2 large or 4 smaller portions: 1 pound shrimp, peeled and deveined (16/20 per pound size, bigger is better) 1 teaspoon red pepper flakes, ...

by: Gwen  When it comes to donuts, Indy is a city divided.  There are die-hard Taylor’s Bakery fans, Boyden’s Bakery devotees, and east coast transplants who will only eat Dunkin’ Donuts.  And don’t forget about Long’s Bakery, whose donuts have an almost religious following.  But the folks at General American Donut Company hope to unite the Circle City with their creative take on breakfast goodies.   General American Donut Company is Indianapolis’s first craft donut shop.  Their menu features inventive varieties like Peanut Butter & Jelly and Crème Brulee, classic flavors like the Raised Glazed, and The Bennie—GADCo’s version of the “cronut.”  But the initial draw for me was the Stumptown Coffee.  This rich, flavorful java hails from Portland, Oregon and tastes great as brewed coffee, espresso, or bottled as a “Cold Brew.”  The cup I drank had a rich, smooth taste that did not disappoint. I may have come for the coffee, but I quickly real...

I've always considered myself something of a fried chicken expert. Whether we’re talking sports bars, casual dining, or white tablecloth restaurants, if there's some kind of fried chicken on the menu, I'm going to order it.  Because of that fact, and my advanced age, I’ve pretty much had every single style known to man, and this Korean fried chicken is officially my favorite. No other method I've come across has the same combination of tender, juicy, flavorful chicken, and plate-scratching crispiness as this recipe does. It's simply a must try if you're a fan of the genre.  The technique is very straightforward, and you can actually do the first deep-frying ahead of time. In fact, I did a little test where I waited 24 hours before doing the second frying, and the results were still quite extraordinary. If you’re doing this for a larger group, the chicken will stay crisp, as long as you hold it in a warm oven (175 F.), while you finish frying the rest.  Don't...

Who says you have to read H. G. Wells to reference him? Anyway, this lovely sweet and sour sauce is part one of a two-part series on Korean fried chicken . That video will be posted on Wednesday, and if you want to enjoy it at 100% awesomeness, you’ll want to whip up a batch of this stuff. As I disclaimed in the video, this is just my take, and while I think it’s pretty classic, there are a couple of things I do differently. I like to add lots of green onion and garlic, as well as not cook this quite as long as most recipes call for. The result is a sauce with those ingredients a little more up-front in the flavor profile. The only drawback is you don’t get quite as deep a red color, but I can’t even pretend to be concerned with that. By the way, you should try to find some Korean chili flakes and/or paste if you can. I’ve used them before, and the flavor is great, and obviously more authentic, but if you can’t, any hot chili flakes or paste will work. Now, all we need is some “KFC” t...

Hi Indianapolis Restaurant Scene readers!  I am Megan from the NapTownDiva Blog .  I am filling in for Erin today who is taking some time off to let her wrist heal.  Poor thing!  No fun to have a broken bone in the middle of summer.  Lots of well wishes headed your way, Erin! Just like Erin I love to eat at local Indy restaurants.  I live/work downtown and consider myself an expert of eateries in this area.  A hidden gem I would love to share with you is Bearcats .  It is located just south of 11th St. and Senate Ave. in the historical Stutz Building .  Quick history lesson for you if you haven't heard of the Stutz Building.  Harry Stutz owned and operated Stutz Motorcar Company here from 1911-1919.  It was here he built the 'Bearcat' which raced in the very first  Indianapolis 500 .  Talk about history!  Now the building is home to all kinds of businesses including Bearcats Restaurant. I frequent Bearcats as it not t...

The vacation is coming to an end, and while I certainly enjoyed my time off, I'm really looking forward to getting back into the swing of things this week by featuring the mind-blowing awesomeness that is Korean fried chicken.  Tomorrow, I'll ease back into it by showing you my take on the traditional KFC sauce, and then Wednesday, we'll cover the actual chicken recipe. With apologies to the Colonel, this is the world's best fried chicken. Stay tuned! .

We love lemon meringue pie, but since we are "empty nesters" it takes us several days to eat the pie, and by then my meringue starts to "weep" a clear liquid that makes everything.......well, we throw it away when that happens. Recently, I found a recipe online for a "No Weep Meringue" and it truly is, just that, it doesn't weep!! Not only does it taste excellent, but the pie has been in the fridge for three days now and not a DROP of liquid has appeared!!  For the life of me I can't remember where I found this recipe, so I apologize to the original author. Where has this recipe been all my life!?!?!?   NO WEEP MERINGUE 1 tablespoon cornstarch 1/2 cup + 2 tablespoons cold water Bring this to a boil (whisking all the time) and cook until it gets very thick.  Remove from heat and set aside to cool to lukewarm. In a large glass or stainless steel bowl (NO PLASTIC) beat three egg whites until they are thick and foamy (they shouldn't hold a peak yet...

by Krista We celebrated our honeymoon in beautiful Cozumel recently and this week, I woke up craving a torta (Mexican sandwich with deliciously crusty bread and your choice of meats). I hopped in my car around lunch time the other day and found myself in Indy's NW side. Antojitos Domis caught my eye, located next to several Mexican supermarkets. The menu is primarily in Spanish, and really, they offer only a select few items -- tortas, tacos, burritos, and chilaquilles. The place was busy, and everyone was ordering tacos! The restaurant is very small and clean, and I felt welcome despite knowing only a few Spanish phrases. I ended up ordering 3 tacos and a side of guacamole. All the tacos at Antojitos are meat-heavy with onion and cilantro on top. If you've only eaten tacos smothered in cheese and sour cream, try this more authentic version next time. Each taco was a reasonable $1.99. The first taco was chorizo; it was salty, fatty, and quite delicious. Chorizo is often served ...

I know, I'm supposed to be on vacation, but I wanted to post links for a couple of spectacularly refreshing summer drinks. Not only is the timing perfect for either of these beautiful beverages,  but I was getting really tired of looking at that hairy, photoshop'd beach guy. To see the full post, and get the ingredients, click on the title, and away you go. Enjoy, and see you next week!  Watermelon Agua Fresca   Homemade Strawberry Soda  

This is a brief one, because I only had the one thing, but it had been awhile since I had been to Eggshell Bistro and it seemed worth mentioning. This place is always hard for me to make a decision, because almost everything is egg-based and as you probably know, eggs are one of my favorite things. After toying with choosing a menu item, our server read off the specials and I quickly was convinced to try the special tart. It was a light flaky crust and was filled with all kinds of good things—artichokes, pancetta, fresh herbs, capers, olive tapenade, eggs and Gruyeye cheese. This thing was super delicious. I liked it because it is light inside, but also thin. I hate it when you get a piece of quiche and it’s huge and way too dense.  This was the opposite of that. And the ingredients gave it a depth of flavor that I find is often missing in egg dishes like this—the olives, capers and the artichokes have that briny, salty, taste that stand out on their own, but there's enough hearty ...

Just wanted to let everyone know that I’ll be on vacation this week. We’ll continue to publish comments and questions while I’m gone, but I won’t be around to answer them. So yes, it will be very similar to when I’m not on vacation. I can’t say for sure where I’m going, or what I’ll be doing, but I’m posting this beach picture to show one place I won’t be headed. I didn’t have any photos of me at the beach, but this one is very close to what you’d see (although, the giant cross would actually be a clock). By the way, I have nothing against the beach, or walking around barely dressed, but the “Hey, who called a cab?” jokes get a little old. Hope you have a great week, and as always, enjoy! - Photo courtesy of Flikr user Mr TGT .  .

I've decorated cakes for decades and I've tried a ton of basic vanilla frosting recipes. Today's frosting is BY FAR the fastest, easiest and tastiest vanilla frosting I've ever used. It is light, fluffy, super easy to work with and it TASTES REALLY GOOD!! BASIC VANILLA FROSTING 1 1/2 cups powdered sugar 1/2 cup UNSALTED butter (see important note below) 2 teaspoons vanilla extract (not imitation vanilla) 1/4 teaspoon almond extract (optional) 1-4 tablespoons cream  (milk will work in a pinch) IMPORTANT NOTE: This frosting will taste terrible if you use regular salted butter; well, maybe that is a little misleading. Let's just say I DISLIKE this frosting when regular salted butter is used (it just tastes weird). So, use UNSALTED BUTTER !! With an electric mixer (I like my stand mixer with the whisk attachment for this), beat the ROOM TEMPERATURE un salted butter + sugar + extracts + 1 tablespoon of the cream until well mixed. If it seems dry, add another 1-3 more tab...

Pork shoulder is a popular cut of meat, but it’s almost always cooked until “fork tender,’” which to your average cook means falling apart. This is fine for pulled pork sandwiches, or many other amazing dishes, but sometimes I want something different. It’s sort of like, I love braised short ribs, but sometimes I want roast beef. Like I said in the video, most people go with pork loin when they want to do a roasted dish like this, but the lower cost shoulder makes a great alternative. The good news is that pork shoulder is much fattier, which makes for juicier, more flavorful meat. That’s also the bad news. Unlike the very user friendly pork loin, there will be larger veins of fat running through the roast. Big deal, I say. Nothing a steak knife can’t solve, and meat you do liberate will be more than tender enough, as long as you pull it from the oven when the internal temp is about 145 degrees F. By the way, I’ve given up trying to answer questions about replacing the wine and other...

Hey all- If you're a regular reader of my blog, you know I usually post twice a week. Last week while on vacation, I was in an accident and broke my wrist--of course it was my right (dominant) hand. Needless to say, typing is slow and painstaking (as is eating, cooking and just about everything else). And unfortunately, it will get a little worse before it gets better because I am having surgery next week. So I am not posting another new post this week, but I do have a previously written post for Monday. I will do my best to get back into the swing of things as soon as possible, but I would love to have some guest posts for the next couple of weeks if any of you have been somewhere to eat in Indy you would like to write about and share. Please submit them to me at erininindy@gmail.com. Pictures too, if you have them. If you could get them to me by Monday, there's a much better chance I can get them up before my wrist goes through its next trauma! In the meantime, here's som...

While I was testing a crispy, Korean-fried chicken breast for a future blog post, the real test here was producing a video in 1080p HD. As I mentioned in an earlier post, we will be transitioning to this new format over the next few months, and to accomplish that, I have to learn Adobe Premiere Pro CS6. I’ve been using an old, and relatively simple version of iMovie all these years, and so staring at all these new buttons and dials is a little intimidating. I’m hoping most of them don’t actually do anything, and are only there to fill out the interface, but we shall see. In the meantime, thank you for putting up with this test, and as always, enjoy!

I have ventured over to Ryan Nelson’s new place, The North End, a couple of times since it opened—the first time for lunch and the second time for dinner. First of all, judging by the Monday night crowd at dinnertime, this neighborhood has been desperate for somewhere like this to go. It’s nice not to have Nora continue to be such a desert of independent, casual restaurants. So much fast food in this area. At my lunch I had the Carolina pulled pork sandwich ($8), which came with 1 side. I went with potato salad because that is usually my go to with barbecue. The pork was okay. It’s the kind of pulled pork that has a lot of the crisp “bark” on it. So it kind of depends on whether you like that or not. They serve 4 sauces—a sweet molasses based sauce, a classic BBQ sauce, a spicier version and a vinegar/mustard-based sauce. You needed the sauce for sure to get the pork juicy. The sandwiches also come dressed with a house made cole slaw, which is a bit creamy and has a bit of vinegar. It ...