Utterly Useless Knowledge

Far overdue for such rich accolades, Ali Baba Gyros, the downtown Lincoln dive since 1990, has been the only consistient 3-times-a-month lunch spot for me since we moved out here 9 years ago. The brothers and their nephew that run the place are always friendly & appreciative, typically remembering your usual order after just a few visits. About once every other week (it could easily be much more often, if I let it), the craving becomes overwheming. I need a "Z" Plate. Slap down a warm pita, a layer of their perfectly steamed & griddle-finished Greek fries, gyro meat, their flavorfule, creamy/tart tzakziki (cuccumber) sauce, feta cheese, and some oregano sprinkled on top. The way I like to finish it? I good dousing of simple Louisiana Hot Sauce. Not for the heat so much, which isn't even that hot at all, but it seems to mingle with that cuccumber sauce perfectly. I walk through that plate like a fat kid loves cake. Recently I had eaten a far-too-light breakfast (I...

There's not too many things that make my mouth water like the spicy, rustic, bold flavors of real Louisiana cooking. I remember watching Justin Wilson's Louisiana Cooking show on public television when I was a kid, marveling at how this old country boy could throw together these amazing meals, all topped off by a little Beaujolais. He would say things in this Louisiana accent that was almost impossible to understand. I would marvel at his complete disregard for proper sentences, his butchering of the English language. The the ol' boy could cook. "Now what I got to did is take these heeah shrimps....put a little of that in theahh, and Whoooooohhhh....." Of course my mother would never dare try to cook dishes like these. Cayenne pepper might as well have been moon dust as to the likelihood of either being found in her kitchen. Cajun cuisine, like any other regional fare, is based around what is available in the area, with an obvious emphasis towards seafood found...

I've been know to venture off the beaten path when it comes to finding a good plate of food. Call me old-fashioned, call me a hipster, call me a douche canoe.....I'll take a bubbling cauldron of mystery stew or a crusted-over pan of God-know's what over your typical fast food fare any ol' day of the effin' week. Which brings me to one of the most under-appreciated locales for good "fast" food for 90% of the general public....the deli counter at your small, still locally-owned grocery stores. Example #1: Ideal Grocery and Market on S. 27th St. in Lincoln. The place has been in business since the dawn of time, seemingly. It's the kind of place that smells familiar, like good food simmering away somewhere, that old lady's perfume that she got in 1975 & is still wearing. There's a produce section with primarily US grown veggies, not always cheaper, but still important enough to someone. THe meat on display in the meat counter is amazing....wel...

"SPAM? Are you freaking kidding me, Dixon? I'd rather suck quarters out of an old man's ass!" * Yeah, I hear ya. Well, you're wrong, my friends. Consider this your permission slip to not only purchase a can (or four) of the tasty, beautifully pressed loaf of hog parts unknown, but delight in the consumption of it, MSG and God-know's-what else, be damned. I re-discovered this American delicacy on a pilgrimage to the SPAM Museum in Austin, MN back in 2003. My college roommate Mickey & I were returning to Des Moines from attending a wedding in Wisconsin, and saw the signs as we made our way west down Interstate 90 in southeast Minnesota. We determined instantly that this was a must-see. From then on, I vowed that I would never again frown upon the regular (yet in moderation, of course) consumption of this feigned food. It was a typical weeknight, with no real plan in place for a quick dinner. A scan of the cupboards can usually yield some sort of "Iron ...

Scotch Eggs Appetizer, with Bangers & Mash The Royal Mile, Downtown, Des Moines Celebrating the finish of the Dam-to-Dam 20k that morning. 5.30.09

Although I'm not in line for the family restaurant empire (nor am I even sure I'm related to this particular lineage of Dixon's), I can confidently say that my name proudly adorns a true culinary road food classic in Kansas City , my gastronomic home away from home. Located merely blocks from Kaufmann Stadium, the fellas and I decided early on that this was going to be our post-game meal last week. The only thing that I had heard about the place was that their version of chili is quite a bit different from what most everyone is used to. The only other place that I've heard of chili that is this unique is Cincinatti Chili, wich has a bit of a sweetness to go with the normally savory, tomatoey dish, and tends to be poured over plates of spaghetti. Whils bearing no resemblance to Cincy, Dixon's Chili is no less original. Here's the run-down on how it all comes together. First, every component of Dixon's chili is prepared separately. Only when you order do the ...

Huevos Rancheros, and a Big Ass Pancake The Brown Burro, Fairplay, CO 2.14.08

Sometimes the weather is such that all you want to do is stay inside, point and laugh at your neighbor who is outside shoveling snow, and make some good food that fills you up and warms the cockles. I learned to love cooking when I was growing up from my mom, and the go-to guide for such dishes has been my mom's cookbook, a collection of some of my favorite recipes that mom would make growing up. She made this book for Lisa and gave it to her as a gift at her wedding shower. It's been used more than any other cookbook I have. So as a long, cold weekend at home loomed, I sat down and made up a list of 3-4 meals that I could make & chew on for the weekend, and then for lunches the rest of the week. Kicking it off for a Saturday lunch watching basketball was one of my all-time favorites, Zuccini Casserole. People probably don't go out of their way to buy up this particular vegetable, but it's been a staple in my family for as long as I can remember, whether it was a gi...

In consultation with fellow barbecue enthusiast and aficionado Martin, it was settled that our destination for this particular Kansas City trip would actually be in Belton, MO, just south of the metroplex, to a family-owned establishment since the early 60's, Snead's BBQ . We wanted to try a place that neither of us have been, knowing that our favorites will still always be there for us. Snead's uses nothing but hickory for their fire & smoke, and what immediately got our attention was the fact that they use absolutely no seasoning or rub or any kind on their meat. It's completely naked when served, with two kinds of homemade recipe sauces on the side to try. The brisket was excellent, as was the pork shoulder (shaved, not pulled, an interesting touch). The ribs were gigantic and meaty, but were lacking in flavor due in part to no seasoning, but still tasty & smoky. Deciding that a 3-meat platter would not suffice, Martin & I decided to also split a "sm...

Whiz, All the Way.... Grinders, Kansas City , 12.13.08