Anna Steve Papoutsakis

Sneaky Calorie Cutting

Once again, I have not made time for the blog.  What can I tell you?  Summer is an extremely busy time with activities almost every weekend.  My borderline psychotic obsession with the New York Mets season also does not help matters, as my food hobby is replaced by my baseball hobby.

The past month I have been watching what I eat in honor of summer and in honor of the wedding party that  I am in next month (must be able to fit loosely in the dress to account for the obscene number of calories which will be consumed on August 16th).  In finding ways to cut calories, I have a new fav lunch/dinner treat.  It's an avocado cheeseburger, but made with one of my new 100 calorie fake meat patties, Morningstar Farms Vegan Grillers.

Vegan Burger with Cheese and Avocado
1 Morningstar Farms Vegan Griller Patty
1 oz. Shredded Light Cheese
1/3 Avocado, sliced
1 Multi-grain English Muffin or Sandwich Pita
1 tbsp. Ketchup
1 tbsp. Sweet Hot Mustard

Fix up the burger whatever way you want - grill, microwave, pan-fry, etc.  The whole sandwich is 360 calories, 14.5 grams of fat (the majority of which is from the heart-healthy avocado), 26.5 grams of carbs, 25 grams of protein, and 11 grams of fiber.  More importantly, it tastes bangin.

I'm Becoming a Conformist

Monday I am doing something I really haven't ever done in my life.  I have enrolled in a diet, specifically, the Flat Belly Diet.  I am going to be living alone for about six weeks as my family is in Europe and other parts of the country, so I have decided this would be a good time to go on a plan and not be bugged for not eating what everyone else is eating.

I know how to watch what I eat, I just often choose not to.  I love food too much.  I enjoy thoroughly enjoy exercise and feel incomplete as a human being when I am unable to hop on the treadmill or lift some weights.  However, as I approach the age of 30, the food is showing how much it loves me back.  Plus, I have been cursed all my life that when I do gain a few pounds, they go straigh to my waistline and not really anywhere else.

I have several friends who went on the diet with positive results, we'll see how it all goes down...

Queens Burger Battle

The smoke that had filled the grand ballroom of the Astoria World Manor slowly began to clear as the cooking was winding down. Between endless samples of libations, including sangria, Sapporro, and sorbet made from wine, the crowd managed to either muster up -- or at least feign -- sobriety and focus on the activities in front of them. After all, they were not just attendees at the 6th Annual Cuisine of Queens & Beyond, nor, despite appearances, were they extras being filmed for an upcoming episode of Ugly Betty. They were all witnesses to New York food history.

Whether you're a lover of White Castle, brag about the three-meat blend in your own otherwise secret recipe, or are willing to spend $175 for Kobe beef, foie gras, and black truffles stuffed between two pieces of bread, everyone is a critic when it comes to burgers. To set the bar for what makes the ideal sandwich, this year Dish du Jour Magazine's food and wine event introduced a cooking competition to the usual tasting festivities, complete with some of the better-known New York based food personalities: the Burger Battle of the Boroughs.

Griddles, timers, cast iron pans, meat grinders, a seemingly endless supply of Heinz ketchup, and even a blowtorch.  These were just some of the supplies furnished and used by the seven fierce competitors, representing four of New York's five boroughs.  The event was hosted by Dish du Jour Magazine's Chef Armand and led by emcee and hamburger documentarian George Motz. The judging panel was comprised of a colorful mesh of well-known foodies -- Josh Ozersky from New York Magazine's Grub Street; Arthur "Food Maven" Schwartz; the model-esque Kelly Choi, host of Eat Out New York (who also had a camera crew documenting the event for her show); chef Terrance Brennan of Artisanal; and Tony Tantillo, food expert for CBS2 HD.

Competitors included Brgr and Resto representing Manhattan, Farm on Adderely and 67 Burger representing Brooklyn, Harry’s Water Beach Taxi and Joe's Bestburger representing Queens, and Coals representing the Bronx. No one really had an answer as to why Staten Island was not on board.

The competition was a whirlwind 40 minutes and the competitors cooking times were scattered so that a fresh, new burger arrived to the judges every few moments. Each burger was assigned a number and the judges were seated in front of the cooks to ensure a blind tasting.  A burger could earn up to 20 points: up to 5 points for Appearance, 5 points for Originality, and up to 10 points for Taste.

As the burgers arrived for the judges' inspection, each had its little indosyncrasies. Some had english muffins instead of buns, while others were topped with blue cheese or bacon laden. There were double deckers, flame-melted cheese, grilled, pan-fried burgers, and more. The burger that was declared the winner had a simplistic, all-American soul that sat well with the judges. It was comprised of fresh, juicy meat sandwiched between a buttery toasted bun, and was accompanied with little more than pickles, tomato, and a dab of a Russian dressing-like sauce. Two bites in, Josh Ozerky held the burger, looked towards Kelly Choi and Tony Tantillo, and quietly proclaimed, "It just feels right to me.  It feels like a burger." The winner: Queen's own Harry's Water Beach and Taxi.

The judging panel awaits the first team's burger.

Dish du Jour's Chef Armand discusses what makes a perfect burger with Arthur Schwartz.

The evening's emcee George "Hamburger" Motz overlooks the judging table.

Chef Terrance Brannan matter-of-factly explains his ideal burger would include --  surprise -- Artisanal cheeses.

A burger could earn up to 20 points (5 Appearance, 5 Originality, and 10 Taste).

Councilman Peter Vallone putting his two cents in.

"It just feels right to me. It feels like a burger," uttered Josh Ozersky as he examined burger number 6, which was soon to become the "Best Burger in the Boroughs."

Burger King: Harry Hawk of Harry's Water Beach and Taxi accepts his prize.

Images by Anna Papoutsakis

Economy Hits the Street Meat

Last night I was in the city for an event and afterwards my friend and I headed to our favorite cheap eats spot - 53rd and 6th.  The line was a bit shorter than in outings past, but that accounted for a number of factors - it was before 9:00 PM, it was a Monday night, etc.

We paid our $6 per platter of mixed lamb and chicken, rice, "salad," and pita bread with the famous white sauce and hot sauce on the side since we were taking it to go, or rather, walking it around the block.

As we drank beers from paper bags and dug into our platters, I felt mine tasted a little off.  There was something missing.  My girlfriend said the meat wasn't spiced as well, and she had a point.  Normally I add the white sauce to mine because it tastes good, not because the dish desperately needs it.  Last night it needed it.  The portion was also skimpier - the quantity of meat was fine, but there seemed to be much less rice, the salad was just lettuce no tomatoes (which is fine because tomatoes aren't in season).  I can almost never finish a platter because there is so much food, but last night I tore through it.

Looking at this meal, I think the economy is affecting my dear, dear street meat.  Some joy has been lost from my $6 platter.

Flip Sides

So I finally tried the Flip Sides crackers from Keebler.  Absolutely delectable, just shy of filling my Mr. Phipp's craving, but not quite.  The cracker side is buttery, and the pretzel side is crunchy and sweet, without being too hard. 

I wonder if I should start a petition - BRING BACK MR. PHIPPS!

Lenten Feast

I have been a bad, bad blogger, not having posted in a few weeks.  I am going to pull the religion card on that one.  Greek (Eastern) Orthodox Easter was this past Sunday, April 27th.  Somewhere, sometime growing up my priest said we could be more American/Catholic-like and give up something we love as opposed to the usual meat fast.

This year I chose to give up a bad habit of mine - hot chocolate and whipped cream.  Particularly the whipped cream.  At Starbucks, we make it fresh basically every hour, depending on demand.  Everytime time over the past 40 days, it was torture piling it on to a Frappuccino or garnishing another beverage.  Then one of my favorite snacks was to make short hot chocolate, fill it only about half way, then fill the rest with whipped cream.  Then of course I would layer the whipped cream and eat it with a spoon, repeating the process until the hot chocolate was gone.  This naturally was a disgusting and highly caloric habit, but naturally one I enjoyed immensely.

I was sad on Easter Sunday when no one brought me a can of whipped cream.  I got over it yesterday, though, as I went out and got my own (not working at Starbucks for a few days, so at least I am not being tempted there).

Amid the hot chocolate and whipped cream fast, I enjoyed this Lenten season and of course, Greekster.  My family hosted over 60 people in our home and the menu was rockin'.  Spit-roasted lamb, potatoes, Greek sausages, Spanakopita, Tyropita, Cheese, Dolmades, Hummus, Souvlakia, Pickled Beets, Eggplant, Salad, Pita Bread, etc. etc.  I miss it already. :(

Mr. Phipp's Sequel

I think America has finally spoken.  Townhouse has a new answer to my Mr. Phipp's obsession that I need to try.  It certainly will not be the answer, but I hope I like the product more than the sunflower oil saturated (in flavor) pretzel flat chips I found at King's supermarket.

They're called FlipSides and I totally need to try them.  It's half pretzel/half cracker.  If the pretzel is flat and the cracker is buttery like regular Townhouse crackers I will be obsessed.

A Slight Obsession

I did something for the first time.  It's the kind of thing that makes me wonder if I have a problem.  I bought Maltesers straight from England on eBay.

My brother-in-law went to London a few months back and all I asked for was chocolate - Maltesers and Cadbury Dairy Milk.  He didn't bring me a little bag, he brought me several bags and a giant bucket.  With some restraint, I went through the bucket in about two months.  I still have the Dairy Milk, but that's because I also recently found some Lacta, so I am going through that first.  I was proud of myself.  There is something about candies and confections from England, even when it's just regular old drug store candy that is so much better than what you get here in the United States.  Not to say our country doesn't have exceptions, like Snickers, which tastes way better on this side of the pond. 

Back to Maltesers.  I absolutely love the candies.  They are a high quality diamond, compared to the cubic zirconium you get in this country with Whoppers.  The chocolate is better, the malted middle is tastier, etc.  The other kind of fun part is that in the UK they are marketed as a lower calorie snack alternative, sort of like how 3 Musketeers are here.  I think I will restrain myself from opening the box,though.  Greek Orthodox lent started last Monday, I feel it's only right to went until Easter (April 27) to partake in those delights.

Mr. Phipp's Pretzel Chips

Mr. Phipp's Pretzel Chips were one of my favorite snacks growing up.  Sometime in the late 90s Nabisco pulled them from shelves and I have never recovered. 

There are a few more Chip-like pretzels out on the market these days, but still nothing comes close enough to what Nabisco had.

Pretzel Crisps are one brand that are tolerable, but again, it's just not the same.  They come in five varieties, but with flavors like garlic and everything, it's almost as if they are a bagel chip alternative.  After all these years I can still distinguish the difference between them and Mr. Phipp's. 

Harry and David also have a variety, but again, they are similar to Pretzel Crisps.  Mr. Phipp's was disc shaped, which I feel is a key factor in texture.

Well, enough complaining, if someone out there knows a good alternative, hit me up.

Turbo Chef

I find it interesting that just as Howard Shultz announced he is getting rid of breakfast sandwiches at Starbucks, Dunkin' Donuts has expanded their line of food to include oven toasted items.  What do both companies have in common?  Turbo Chef.

Ok, so I am not 100% certain if they are the same ovens that are in Starbucks, but from what I saw on the commercials with Rachel Ray in which they briefly show the oven, they appear to be almost identical.  I say appear because I am not particularly fond of Rachel Ray, so I do not pay much attention when she is on television.  However, when I caught a glimse of the oven, I started paying attention every time her commercial was on. 

In any case, I really do find it an interesting coincidence.  I absolutely love the technology.  I wish I could afford a Turbo Chef oven for my home, unfortuanately, I believe they retail between $4000 and $7000.  They definitely are a pretty penny, since the prices do not appear to be advertised on the website- always a telling sign of expense.

So what makes them so great?  Well, they can cook up to 15 times faster than conventional ovens.  It's essentially a convection, microwave, and infrared oven all in one.  It's the Tim Allen-Home Improvement I want more power ARGH ARGH ARGH oven.  And I am in love.  All I can say in Viking who?