sörenberg bahnen

Hi all, here's a post from Gwen , who wrote a post about General American Donut company this summer when my wrist was broken. She's back to update you on another doughnut place--Rocket 88. I have not been great about going to the doughnut places myself, so I am happy to have her specialty voice on the subject.  Cheers, Erin _______________________________ Mmmmmm…donuts.  If you read that in your best Homer Simpson voice, you’re no doubt cheering the arrival of Indianapolis’s newest craft donut spot, Rocket 88 Doughnuts.  It’s located at 874 Virginia Avenue in the heart of Fountain Square.  Opening on December 5 th , 2014, Rocket 88 claims to put the “ough” back in doughnuts with all-natural, organic ingredients, time-honored baking techniques, and creative flavor combinations.  The shop features its own special blend of coffee from Indy’s own Mile Square Coffee Roastery as well as organic teas, juices, and milk. Their menu includes classic favorites like Old-Fashioned and flavo

There are certain things that if I see on a menu, I will almost always order them, and brandade is one of those things. This amazing dish from the south of France can be made many different ways, but it’s usually some sort of combination of salt cod, potato, garlic, and olive oil. Once made, it can be eaten as is, or turned into a beautifully browned and bubbly gratin. Actually, forget I said that, as this should always be baked and eaten piping hot, ideally with some homemade crostini. The biggest (and only) challenge with this dish is handling the salt cod. It needs to be soaked in cold water for a day or two before you can work with it. However, depending on which salt cod you use, the time this takes can vary. If you’ve never used it before, follow the instructions herein, but maybe cut off a small piece once it’s soaked, cook it in a little bit of water, and test it for salt content. It should still be kind of salty, but not unpleasantly so. As I mention in the video, the final p

The family and I used to frequent Murphy’s a fair amount before its move. It was a kitschy space that the kids really liked. And I liked that my son, who loves steak and lobster, could get either or both for a very reasonable price. When the construction at Keystone and Fall Creek started last year, Murphy’s decided to move because they knew their business would suffer. They moved in with Pat Flynn’s at 52 nd and Allisonville. They’ve been there for a while now, but we hadn’t made it over to see what the new “Murphy’s @ Flynn’s” would be like. We were curious as to how they combined the menus etc.  It appears that Murphy’s is the more dominant theme there, although the menu is much larger, incorporating some of the Flynn’s dishes as well (pizza, sandwiches, etc.). Most of the green booths from Murphy’s have been moved, and they have actually done a decent job of incorporating them into the existing space. Sadly, they’ve lost the wine list they had at Murphy’s, which wasn’t amazing, bu

Until recently, beef jerky was a late night, convenience store impulse buy, and what was in it was the least of your worries at that hour. I’ve had beef jerky where MSG was the most nutritious thing in it, but times have changed.  Thanks to a new wave of modern day cave-people, eating healthy, high-protein snacks is all the rage, and while you can find many artisan brands out there, making your own is fun, easy, and using this method, relatively quick.  You can get great flavor with as little as a 3-hour marination, but feel free to go as long as 24-hours. I did half a batch using both methods, and I actually prefer the shorter period, which seems to produce a beefier jerky. Michele on the other hand, liked the longer method, and its spicier, slightly saltier taste. You can use any lean cut of beef you want, but I think top round is a great choice, as I explain in the video. Whatever you decide to use, please do yourself a favor, and have the butcher cut it for you. Nice thin, even sli

It has been awhile since I’ve been to Recess. I am always telling people it’s one of our best restaurants and then I’ll look back and think, holy moley, it’s been a year since I’ve been there. So in the name of research, it was time to return.  I’m sure you know the drill with Recess—it’s a set menu. This one was $60 for the four courses. You get what you get and you don’t throw a fit. Well, you do get to choose a course some times. This time it was the starter course. The choices were a salad of chicories, green beans, fennel, Parmesan, horseradish and rye croutons with a creamy anchovy dressing or golden beet-carrot soup with shaved Brussels sprouts, pickled cabbage, pulled pork, crème fraiche and caraway. I went with salad. Not a fan of beets that much and carrot soup isn’t my thing either. I did have a bite of the soup and it tasted much like it was described, but like I said, not my thing. Glad I went with the salad, even if it was my least favorite of the courses. The lettuce was

We don’t get to eat a lot of food that’s identical to what the ancient Romans would have eaten, which is one of the things that makes farro so fun.  They must have had mushrooms and fermented cream back then, so it’s easy to imagine Cleopatra and Mark Antony enjoying this before an evening of who knows what. You can buy dry farro in whole-grain form, but I prefer the “pearled” style, where the tougher outer layer has been polished down. Mine took about 40- 45 minutes to cook, but that will depend on the brand you buy, as the sizes, and amount of polishing can vary. I think this makes the perfect winter side dish, and while you could serve it as an entrée like a risotto, for me it’s much better as a co-star. It has a very unique, firm and chewy texture that makes it a great contrast for roasted or braised meat, but all by itself, it could get tiresome. That said, I hope you give this exciting “new” grain a try soon. Enjoy! Ingredients for 6 portions: 1/2 oz dried porcini mushrooms (a s

Egg Roll #1 has been on my list For-EVER. So I finally got motivated to go. I was in the mood for pho, heard theirs was good and convinced the BFF to check it out with me. It’s a bit of a hike for me, but I am always willing to travel for a food adventure. The first thing that sort of surprised me was how sort of new the place looked. It was much larger and more modern than the sort of dive spot I was imagining. When you walk in, there’s a large counter where you order. I appreciate the large pictures to the right of the register of most of the menu items as well in case you aren’t sure what they all are. They do a lot of different stuff—Thai, Vietnamese and Chinese food, but I was always told about the Vietnamese food being good, so that was the direction I was going. I felt like in a place called “Egg Roll #1,” that it would be just wrong to go in there and not order an egg roll right? There was a Vietnamese option on the menu (item # 1) ($3.95 for 3) so I ordered those as well as a

The problem with posting a video like this "Chicken Under a Brick," is that as soon as it goes live, I’ll start getting emails from people asking if they should do this instead of our other roast chicken videos, like salt roasted chicken , or ultimate roast chicken , or million-dollar chicken , or…well, you get the idea. The answer is yes and no. You should definitely try this, since it really does produce a gorgeous, juicy, and flavorful bird; and yet you don’t need to, because those other recipes are totally working for you. I know, I’m not being much help. What I find so interesting about this method is how the weight of the bricks seem to give the meat a slightly firmer, somewhat compressed texture. It’s hard to describe, and I’m not 100% sure it’s even actually happening, but I really believe there’s something unique about this technique. You should use a big cast iron pan for this, but it will also work in a high-quality, heavy-duty stainless steel pan, or other oven-p

This is one of those great old classic recipes that gets passed down from generation to generation because it is just SO delicious. It doesn't even need cake, I would be happy with a bowl of this frosting and a big spoon!! This frosting would be GREAT on ANY cake!! A true caramel flavor, not that imitation caramel kind. 1/2 cup butter (no substitutions) 1 cup dark brown sugar (packed tight) 1/3 cup heavy cream 1/2 teaspoon vanilla extract 1/4 teaspoon salt 3 cups powdered sugar 2 to 4 tablespoons milk Melt the butter over medium low heat in a saucepan that has a heavy bottom (this helps the frosting not to scorch). Add the dark brown sugar and stir well. Bring it up to full boil (stirring all the time) Add the heavy cream (it will bubble up a little, so make sure your saucepan is big enough). Return to a boil (stirring) and boil for 30 seconds (keep stirring), then remove from the heat. Pour this hot mixture into a stand mixer and add the sugar, vanilla, salt and 2 tablespoons mil

Since there is no National Mancake Day (yet), I decided to use today’s National Pancake Day celebration as an excuse to repost this mucho macho variation.  These bacon and cheddar corn pancakes were created as a Father’s Day brunch special, and have been very well received. I hope you give these “mancakes” a try soon, like tonight. Click here to see the original post . Enjoy!

Any time someone asks the question, “What exactly is soul food,” the answer should always be a comforting bowl of red beans and rice. Just sit them down, give them a spoon, and when they finish, ask them if they understand. They will. Like I say in the intro, there are thousands of ways you can make this, using all sorts of smoked pig parts and sausages, but there are really only two ways you can serve it – thin and soupy, or thick and creamy. Once you slowly simmered your beans, and they’re very, very soft and tender, and your meats are falling apart, you’re ready to serve. If you ladle it up as is, you’ll have something that’s fairly loose, with most of the beans still whole. It’s great like this, and based on my travels to New Orleans, the more common style. However, another popular technique is to smash and stir some of the cooked beans into the mixture as you continue cooking. This creates a much thicker, and creamier consistency, which I really enjoy when I want something a bit m

I hit up Pizzology on Mass Ave with a friend for lunch the other day. It was actually my first time going to the new location. Well, I guess it’s no longer the newest location, now that the one in West Clay has opened. It’s been awhile since I’d been to Pizzology and I was looking forward to seeing what was new on the menu. The first thing we shared were the artichoke fritters ($8). I hadn’t seen them before and they were really, really good. Of course, I am a total sucker for artichokes. They were gooey and cheesy with nice bits of artichoke rolled into a ball and deep-fried. The cheese they use is goat cheese and there was also lemon in there, so they were nice and tangy, which you know is totally my thing. They were super crisp and hot and dusted with salt. They serve them with a roasted Fresno aioli—it was really nice with them too. Not heat spicy, but a nice deep chili pepper flavor combined with the creamy rich mayo. We also shared a pizza that I had never had before—and one that

Photo courtesy of Flickr user cookbookman17

My friends at Allrecipes.com have been working on some online food-related quizzes, and wanted me to check one out to see what I thought. I was hesitant at first, since I was obviously going to get all the questions right, and have to tell them their test was way too easy, thereby possibly hurting someone’s feelings. However, much to my chagrin, I only scored a 15. Apparently, the quiz is not too easy. Do you think you could beat Chef John’s score? Find out here !

I’ve always wanted to do a Baked Alaska, and with Valentine’s Day coming up, I thought it would be the perfect time to demonstrate this show-stopping dessert. I just didn’t anticipate coming up with possibly the greatest browning meringue hack in history. As you’ll see in the video, I made two of these, so I could show you a couple different ways to decorate. After browning the first one with a blowtorch, my preferred method, I started on the second, and for whatever reason the torch stopped working. I was just about to turn on the oven, where you can finish these at 500°F until browned, when I had an idea. I’d just bought a windproof lighter to use when grilling in the backyard, and wondered if the tiny jet flame that shoots out from the tip would be hot enough to do the job. It was, and it did. As far as the actual recipe itself, there’s really not a lot that can go wrong. As long as you freeze your ice cream cake thoroughly before browning the meringue, and cook your sugar syrup to

This post is sort of a bummer and will probably bring me grief from people, but I feel like something has happened at Workingman’s Friend and the burgers just aren’t what they used to be. The last couple times I left not feeling the same burger satisfaction I used to get.  The place is the same (only now with less smoke since my first visits)—your friendly dive bar filled with what else—working men (and a few women, but very few). Our waitress was the friendliest one I have ever had there and was super efficient. But the food, I just feel like the food has fallen off. I had my usual single burger and onion rings. I don’t know, the burger just didn’t have a ton of flavor and was cooked so much it was almost crunchy all the way through. It’s a thin-style burger and I like some crispy edges, but this was a little over the top. There was also lettuce, tomato and mayo but it just wasn’t doing it for me. It didn’t have the tender plus juicy thing that I remember from the first times I was th