M.A.W.B. Squad

Insect Candy!

After that last post, we wouldn't want you to get the idea that  this is a serious website, so we're obliged to bring you Insect Candy!  Perfect for that person who has everything! Enjoy!

Arby's Loaded Potato Cakes

Fast food places are quick to come out with some new sandwich to draw in customers, but not much happens in the way of updating fries. Enter stage left Arby's.  I stopped on the way home from poker to pick up some roast beef sandwiches for the fridge, and discovered they have new loaded potato cakes described as follows, (no permalinks):

A blend of seasoned potatoes, aged Cheddar cheese, bacon and chives in a crispy coating, served with a Cool Ranch Sour Cream.

From my sampling, they're a tasty departure from the standard fries fare, though admittedly harder to eat while driving.  Get 'em while they're hot!  This has "limited time offer" stamped all over it, though I'd like to be wrong.

Alert the Fraters!

A German brewer has concocted what he says is the world's strongest beer, a potent drink with an alcohol content of 25.4 percent that is served in a shot glass.

Food In a Box: Pace Beef Tamale Pie

Bloggers often write about a great meal in a fine restaraunt, which is nice.  When we have an opportunity to go out and have someone pamper us with service, that's great.  But the reality of life is such that we're left to make our own meals much more often than we get to sample the cuisine at †he latest hot spot.

We're all about Real Life here at the M.A.W.B.  In Real Life I often find myself searching for something quick and easy to meet those demands of, "You're the Mom!  You're supposed to Feed Us!"

Which brings us to the subject at hand:  Food in a Box or sometimes Food in a Bag, complete meals that require a minimum of effort to put on the table.  Today's entry is Pace's Beef Tamale Pie.  I picked it up in the frozen food section at the Wal-Mart Superstore.

I popped it into the oven on Wednesday night.  The only drawback with these frozen oven entrees is you have to plan ahead.  This one takes 70 minutes total to bake. Luckily this wasn't one of the nights where I realize it's 9:30 PM and no one's been fed.

It was pretty darn tasty as far as these things go.  I'd rate it at least a B+.  Not a bad meal to have on hand for those nights when you need to just throw something in the oven.

How to Eat a Pot Pie

You remember frozen pot pies, right?  Cheaper than dirt.  With old style nutrition guidelines.  (The flavor modules molecules bond with the fat, you know.)  Meat, bread, and veggies in one handy package tailor made for eating in front of the TV. Oh, sure.  We've got the 21st century replacement we call Pockets, made to take along as you run the rat race.  By their very nature they skimp on the fillings.

Pot pies hail back to an age where you actually had to sit down somewhere to eat your home cooked freezer food.  We even had to cook them in the oven!  By the time you preheated and cooked, it took right near an hour before you got your vittles.  (I'm sure we all developed patient natures from this training.)  If you thought you might want two, you'd better plan ahead.  Another life skill.  It was one of the few things the Mom could trust you to make on your own in her kitchen.  (Be sure to put a cookie sheet under it if you want to avoid the wrath of Mom.)

Since I have a high regard for the wisdom of my elders, I've recently added pot pies to my shopping list.  The PiC and I get to relive our youth and I've even got one offspring who's admitted they're not too bad.  Just like a Reese's Peanut butter cup, there's a method to eating a pot pie.  Since I intend to dictate that my way is the only way when we rule the world, I thought I'd give you a heads up so you can practice.

- The top crust:  The beginning of the pot pie experience is popping the top crust on a oven baked pie.  Though I've long been a hold out for cooking them in a conventional oven because there's really no other way to bake a fine crust, even I have succumbed to tossing them into a microwave lately.

Whichever method you choose, (both will be allowed), the first step is to push all the top crust into the pot pie filling.  But!  You leave the crust around the top edge intact at this stage.

-  Adding ingredients:  Long ago I developed the habit of adding cheese into the filling when the pie was hot and fresh out of the oven.  American cheese specifically.  Whether or not to add fillings and choice of fillings will be optional.  (Never let it be said that our administration won't respect individual freedoms.)

-  The pie is pretty full right now, with the top crust in there and the added cheese, so you need to eat some of the filling before proceeding to the next step.  Not too much though!

-  The next step is to carefully separate the top crust around the edges and drop it into the remaining filling.  Mix it up and enjoy the contrast of the crunchy texture.

-  Finally, you're left with the empty bottom crust.  The trick is to take this out of the pie tin whole and then fold the sides in on the bottom.  Proceed to enjoy.  (You're allowed to eat this part with your hands.)

There will be a test later.

Fast Food Blogging: Arby's Reuben

Knowing their tradition of ground breaking reviews in all things related to fast food, I've been sitting on this story for a couple weeks in deference to The Force.  I'll keep my peace no longer.  After all, the Fraters would be the first to admit we live in a competitive, dog eat dog society.  If they're not going to break the news to retain their title of Fast Food Fraters, someone else, namely me, is going to take advantage of the situation.  It wouldn't be fair to leave the public uninformed, especially with a story that's time sensitive as this one is.

So, dear readers, it's my pleasure to announce that Arby's has added a Reuben sandwich to its menu,  according to their news release for a "limited time."

There are two versions, corned beef and an upstart roasted turkey version.  I say upstart because we all know that Reubens are really only made with corned beef, and I consider it bad karma to mess with traditional sandwich recipes.  Fine, come out with a turkey sandwich with sauerkraut.  No problem.  Just don't steal the Reuben name, M-kay?

Of course I had the corned beef version.  In the Arby's tradition they use good meat and plenty of it.  No complaints in that department.  This is also a good size sandwich.  The first time I ordered one, I ended up bringing half of it home.  (In fact, I wish you could order half of one.)  I understand this revelation may be outside the tradition of fast food blogging, and loving large portions, but I'm just saying.

A couple complaints.  They make the common mistake of using marble rye.  Why do restaurants do this?  Reubens are supposed to be on rye pumpernickel, people!  They also advertise the bread as "toasted".  In my experience it seems to actually be smushed and a little dry on the outside.  I understand the logistics would be a nightmare, but if they had gone for "grilled" it could be a fast food masterpiece.

Overall a seven out of ten.  You heard it here first.  It's sad, really, when they start to lose their edge.

Update:  Marcus reminds me the official bread of the Reuben is pumpernickel.  I knew that.  They do have 1000 Island dressing on it.  I'd say the kraut portion is medium.  Worked for me.  Others may want more kraut.

Dead Things

In case you hadn't heard, our St. Kate has an affinity for dead things.  So, naturally when I noticed the remains of lunch, I thought of her.

This one's for you, St. Kate!

Steamed Grouper head. Num! Num!

Bonus!  No one had eaten the cheeks or the eyeballs yet.