A Look Back at Dancing Ganesha

Photo Credit: LoopNet

I write this post of paying contribution to one of Manhattan’s finest restaurants that had ever opened its doors in the heart of Aggieville, Dancing Ganesha. New to the area, it has opened its doors to offer Manhattan citizens a tasteful experience of traditional, Indian cuisine, mixing with the flavors and wonders of Middle-Eastern and Northern African delight. Step right inside, and a cool breeze hits your face. It’s dark, but not too dark. More so a dark, neon blue light would shine upon you. Punjabi music fills the air, coming from the speakers hidden in the corners. After being greeted by the waiter, or waitress, you were seated at a table, booth, or sometimes bar, depending on if you ate there before or after the renovation. Regardless of where you were seated, a movie, typically a Bolly or a Hindu movie from Netflix, would often show on the wall, that way you get a source of entertainment as you enjoy your meal.

The Appetizer

As I sit here reminiscing its early years when it was first opened, looking at the old menu, I remembering ordering two appetizers. One that is a popular dish in many Indian restaurants, Tandoori Chicken. The other dish, Samosas. Let’s begin with the Tandoori Chicken. This is a dish that was made popular in the late 1960’s. It is typically prepared by marinating chicken in dahi, which is a yogurt, along with tandoori spices of turmeric, kashmiri chilis, cinnamon, and black pepper, all in which the chicken is then heated and cooked inside of a tandoori oven that is generated by a charcoal or wood fire. When the chicken came, the spices and marinade made the chicken to be tender to the bite, and not overpowering of the flavor. It still had that smoked flavor within the chicken while it coincide with the tandoori flavors on the outside, thus creating a great balance of both worlds. It wasn’t spicy, but it had a slight kick in the mouth where maybe a hint of the peppers perked in flavor. Next came the samosas. A samosa is a  savory, fried or baked pastry that is filled potatoes, peas, and any other vegetables. In this case, it contained potatoes, peas, and ground pork. This dish is similar to what is known in both North and South America called, Empanada. Similar concept, but different background. Samosas originated not only within India, but in other parts of the Middle-East, as well as Asia and Northern Africa. The potato filling inside, if I remember, had a slight curry taste. The ground pork itself, also gave it a nice boost. The texture inside, wasn’t like a mashed potato, nor like chunky like a potato salad, but a combination between the two. Almost like the texture of either a soft baked potato or a soft plantain.

The Main Course

From there, I ordered a traditional rice dish called Biryani, and also another popular Indian dish, Butter Chicken. The Biryani is made up of Basmati Rice, lamb cubes, hyderabad spices, and yogurt raita. Though many people think biryani is like a fried rice because of the color, it is far from that in how it is cooked. The colorization comes from the spices and the marinade of the meat. When the meat is marinated, it is cooked at the bottom of the pot. But instead of cooking on its own, the cooked rice is covering the meat, so that the meat and aroma steams upward into the rice. On top of the rice, contains a lot of the herbs, seasoning, vegetables, saffron, and rose water, so that goes down into the rice. Once finished, you take what’s at the bottom, flip it to the top, and let the flavors come together. Butter Chicken was not what I originally thought it would be. When I first saw it on the menu, I thought it was going to be what it was called. Chicken in a “Buttery Sauce.” When it came to my table, I thought, interesting. After taking one bite, I realized it tasted like tomatoes. Even though it did say tomatoes in its description on menu. But other than that, it was like the taste buds took a dive into a whole different world. I’ve always been a dark meat person because of how tender and flavorful a chicken thigh was. And that’s the first thing my mind went to when I realized how tender the chicken was. I knew at that moment, it was sliced chicken thighs in a delicious, creamed-tomato sauce. But this sauce wasn’t just a creamy-tomato sauce like my ignorant mind was thinking. There had to have been a process behind it in which I wasn’t sure what it was at the time. What made this a butter sauce, and why was it called a butter sauce? It’s not like you take a tomatoes, sauce, and add cream to it as if you were making a tomato bisque soup. The process is much beyond that. From what I have learned, It starts off by creating your base and marinade for the chicken. Now, keep in mind, all marinade in Indian cuisine is made from scratch and by hand, and it differs depending on what dish you’re making. As you cook the chicken, you then have to take whole tomatoes, slice them, and you would stew them. However, there’s more things you would have to add such as onions, spices, cashew nuts, and so on. Sorry, I can’t give away all of the secrets.  But why is it called ‘Butter Chicken’? Well, here’s your answer. When you are cooking the chicken, spices, and tomatoes, you would have to add a lot of butter to it. That butter creates another layer in its flavor and texture. You also have to add yogurt, and cream to it. The butter is what gives it that richness. The other stuff added, is creating a balance so that it’s not too acidic in flavor. If you’re ever in a Indian restaurant, see if you can spot the difference in taste and texture between ‘Butter Chicken’ and ‘Tikka Masala’ Similar dishes, but different in cooking and in historical context. I’ve realized that Indian cooking is a skill, art, and talent. It takes a lot of time, preparation, and patience. Because, it’s not like it takes an hour to cook. Sometimes it takes hours, and that’s also from experience.

The Experience Overall

Ending the night, I knew I would have to go back, but I always felt as if that restaurant was to be eaten occasionally. I was wrong again. By the time the summer hit, I went back a couple of times for lunch. On one occasion, instead of getting their lunch buffet, I decided to order off the regular menu instead. This time, I ordered what is known as, Malabar Fish Curry. Almost like a stew, but not quite. It still came with your usual Naan bread and Basmati Rice, but it was fish in a coconut milk curry, with mild spices.  It was the same day I fell in loved with a movie called, Dear Zindagi.

Years have went by, and the restaurant was undergoing renovations and new menu items, it was decided that pork was removed from the menu. I thought it made sense, even though the Samosas would be a little different without it, we still had a large Indian, Mid-Eastern, and African presence. After hearing about the changes, and also making the menu with more vegetarian options, I returned for a visit on a Sunday afternoon, and since then my desire increased. There, after talking with the owner and chef, I was beginning to like the new hospitality and service the staff was displaying to its customers. Asking questions, checking back frequently, being friendly, and always inviting you to want to come back. Each Sunday, after I would watch The Potter’s House, I would dine at Dancing Ganesha for lunch. What’s very unique, is that each day they have a lunch buffet, but it was always new things (In most cases that aren’t on the menu itself). Flavors and combinations in which I never tried before made me explore the taste of it. A few things to name for example, Beetroot Poriyal, Mint Rice, Tomato Rice, Coconut Rice, Spinach Rice, Egg Rice, Pongal, Turkey Biryani, Paneer Curry, Kesari, Mixed Vegetable Poriyal, Cabbage Poriyal, and so many to even name. This is the only the restaurant that has increased my desire to explore food of Indian, Mid-East, and North African cuisine, and it has increased my desire to explore a variety of vegetarian/vegan dishes. Though I try to imitate the dishes at home, it will never come as close as to the dishes in Dancing Ganesha. Though I know that there are many more restaurants like it, I will never forget how much of an impact Dancing Ganesha has made in our community, as well as my life. And so I end by saying Thank You! For leaving a precious mark in Aggieville.

The Burger That Changed My Perspective

The Hatch Green Chile Burger

I am not a huge fan of fast food, but I will eat it only if I have to. Growing up, I would occasionally find myself at a local Steak-n-Shake during my trips to and from Georgia. But when I was in high school, a restaurant opened up in Junction City, and it was called Freddy's Frozen Custard and Steakburgers. At first I was skeptical of this place. I seen them around, but never ate there. I had thought it was a knock off of Steak-n-Shake, and I told myself that I will not eat there whatsoever. I do would like to say that their frozen custards were delicious. It was the closest thing to a Sheridan's Frozen Custard that I knew and loved while living in Leavenworth. I asked myself, what makes their burgers so good? Well from what I was told, they used lean beef. If you really know me, I love fat in my meats (Pause). Fat equals flavor. So I gave it a try, ate it once, and wasn't impressed. The meat was too thin, dry, and cold. Perhaps it was because the restaurant was still new and the cooks were still learning how to make a Freddy's burger.  This was back in 2010. Flashing forward to this past summer, I was craving a In-N-Out burger. Well in Kansas, you will not find those anywhere. So I went to Freddy's because my cooperating teacher introduced me to their fry sauce. On their menu was a "California Steakburger." It was like an In-N-Out burger because it had that sauce on it, so I decided to give it try. "Not bad!" I told myself. As I'm sitting in my seat, I turned over at the table top to where it advertised a special called The Hatch Green Chile Burger. I thought about it, and said I will get that the next time.  Days have went by, and all I can think about was Freddy's Fry Sauce over a basket of hot, fresh fries. When I drove to Manhattan, I stopped at Freddy's for lunch. I ordered myself the original, signature double. When I first looked at the burger, I saw the steam rising from the burger, cheese melted on the sides, and the bun was warm to the touch. I took that first bite, and it was like heaven. I enjoyed every single bite of that burger. But once again, the sign of The Hatch Green Chile Burger was in my right in my sight. "Next time, I promise!" I told myself as I was walking out the restaurant. Days have went by again, and I was still craving fry sauce and fries. But this time on my next visit, I went ahead and ordered The Hatch Green Chile Burger. Went I sat down and took that first bite, my taste buds exploded with flavor. Here you have two hot burgers with two slices of melted American cheese, but in between the patties, were freshly grilled onions and imported green chile peppers (and sometimes red) from New Mexico. That cheesy goodness mingling with all of those flavors somehow made that burger rich and exotic. Oh, and not to mention their hot, butter-grilled buns. I can't tell a lie, and in my opinion, this was perhaps the best thing I ever ate at Freddy's. It's also the best fast food burger I had since In-N-Out. I'm not saying the others are terrible, or that it beats Five Guys, Wendy's, and Smash burger, but seriously, it doesn't compare when the first thing you think about is quality and freshness. There was just something about that South-western sizzle where it made me craving it for more, day after day. I wasn't sure if it was the spiciness of the chilies, the fresh quality beef, or the banana shakes that go along with it. To this day, I still crave those green chile burgers. I will literally wait an hour on my short lunch break to get them. But here's what I learned... At Freddy's, everything is always made fresh, and everything is just simple. No need to change anything, and they still give what the people love. By the time you order, they start cooking your food, so don't be upset that you have to wait. Believe me, it's worth the wait. This isn't McDonald's where the food is already made and it comes to you.  This is Freddy's Frozen Custard and Steakburgers we're talking about. In Kansas, we do things fresh, and we make sure we serve our customers justice. If it wasn't for this Green Chile burger, or that signature double I had this summer, I would probably still be that same picky kid I was back in 2010. And it made me realize that you should always appreciate what's offered right in front of you. My love for their burgers have grown, but I am willing to pass it on to you so that you can try their Hatch Green Chile Burgers before they're gone. I want you to experience something that's home away from home. I do believe that many restaurants can think beyond the Jalapeno, and always elevate flavor to a whole new level when experiencing with different spices.  This is something I wish it was kept on the menu, but you have to look at the season of peppers. I recommend you try one original, and also get one with no mustard and add the Jalapeno fry sauce. So now, I give my regards to owners of Freddy's! Thank You for sharing your success to America, and showcasing other states what Kansas quality means. And if you don't know or haven't met Freddy, take the time to do so. He is one of the nicest guy you'll ever meet, along with his sons. To give you some historical information, Freddy's first opened up 2002 in Wichita, Kansas. Freddy himself, was a businessman, and also served in the United States Army during WWII. His family also had a farm, and in someway, he had an appetite for Steak burgers after playing games of baseball. The last thing that I would like to pass on to you that he has passed on to us are some famous quotes by him....."Always tell the truth." "Love, obey, and thank your parents and teachers." and "Work hard and study."


#ilovefreddys

Fried Chicken Salad

So one I had came home from a meeting and realized that I had an entire pan of Dillon's Fried Chicken, and that nobody wanted to take. Yes, they have taken a couple of pieces, but I thought you have to be crazy to pass up an entire pan. So anyway, unsure of what I was going to do, I thought it would be nice to save some throughout the week and eat it for lunch. Instead, I recall watching an episode of Southern at Heart, and noticed that Chef Damaris Phillips had made a Fried Chicken Salad. To be honest, I was going to use her recipe, but I was a little low on cash, and so I just used what I got. Life of a college student.






You'll need

• Dillon's fried chicken, both white and dark. 16-24 pieces.
• Four cups of Mayo (I used Kraft with olive oil. If you're southern, I recommend Duke's)
• 3-4 tablespoons of Marzetti, Honey-Dijon dressing.
• Two celery stalks, spit and cut.
• 1/4 Cup of Bread and Butter Pickle Relish.
• 1/2 tablespoon of Ground Red Pepper.
• Salt and Pepper to taste.

* Bread and Butter Pickle Relish has a homestyle taste than regular pickle relish. To save you from more work, DO THIS THE NIGHT BEFORE.  Start off by taking six to eight Bread-and-Butter stacks, and stack them together accordingly. Don't worry if they're not neat and match shape. With a knife, diced them. If you don't want to go through the work of cutting, you can use a standard food processor. 

1. Start off by letting your chicken refrigerate overnight. Don't be a shame to grab a couple of pieces to munch on. In the mean time, this would be the perfect time to prepare the relish.  See above.

2. Debone all the meat and skin from the chicken and place the edible parts in a large bowl. I started with all of the legs, then the thighs, then the wings. Discard all bones. (Yes, I included the skin in the salad)

3. Take apart the meat from the chicken breast and with a knife, slice it so that they are in thick, diced chunks. Discard the bones.

4. Along with the chicken in the bowl, mix together the mayo, dressing, relish and celery, along with a pinch of ground mustard and red pepper. Stir together so that everything is evenly coated. If you want your chicken salad to be a bit more creamier, add more mayo depending on your desire.

5. Salt and Pepper according to your taste.

*You may add sliced almonds if you wish. The longer you let your salad refrigerate, the better it will taste.

Serve on croissants with lettuce and Bread-and-Butter chips. 

Instagram and Twitter: @RonaldAtkinson9

Summer Tour of Restaurants.

I am usually not the type of person who goes on trips to take thousands of photos because I think that's pretty cliche, but when it comes to finding the best food around, I'll tend to snap a photo of it and share it on my Instagram. I am always willing to educate others about quality food, and some of the best places to eat so they can expand their horizon. Below are my experiences of all the places I have ate at this summer

Tennessee

Every summer my family would get into the car and road trip down to Georgia. Although flying is okay, sometimes you overlook at what the world has to offer. From the small historic towns to the nature of tall Kentucky trees, to the pit stops of some of the best local restaurants, I want to share with you all some of the pit stops I have visited during my summer travels. Last summer after hours of being on the road , my dad and I decided to spend the night in Clarksville, Tennessee. The sun was dwindling, and we wasn’t sure where we wanted to eat. Of course after going down a long strip full of shops, hotels, and restaurants, we passed up every restaurant until we came to the very end of the road and stopped at Harbor Cafe. This summer as we returned, the owner, James Long, quickly recognized us and was excited to see us both. Harbor Cafe offers Clarksville a fine dining experience with an affordable price, and is owned locally family owned. It’s very relax that fits the dining experience for families and people of all ages. The cuisine offers a mixture of both American and Oriental, and don’t let the oriental food fool you, because it’s beyond the average take-out. Included with a full bar, you will not be disappointed in their drinks, and Happy hour. My dad decided to get a thick cut grilled pork chop. While on my previous visit I ordered the seafood fried rice, this time I ordered a hand breaded fish fillet that was stir fried in a Thai chili sauce with onions and peppers. Like many of the oriental dishes, my dish came with a side of fried rice and a small salad.

One of the highlights of traveling through Tennessee, are the mountains of Chattanooga, home of Lookout Mountain and Ruby Falls. In the distance of the Lookout mountain, just right off the highway, is a Hole-in-the-Wall eatery called Sugar’s Ribs. Restauranteurs, Lawton and Karen Haygood, decided to buy the Kings Lodge Motel and remodeled the building to open up Sugar’s Ribs. When stepping inside, there’s a sense of being in Memphis with its Blues and Rock & Roll decor, music playing from  the jukebox in corner, and the pictures of celebrities on the wall. After seeing billboards throughout the highway with their award winning ribs being renowned in the city and state, I had to give it a try. Everyone has the option of getting what they want whether it’s chicken, brisket, or sausage, but I went ahead to see what the talk was about with their ribs. Cooks take the spareribs and smoke them for hours until it’s very tender and moist on the inside, done the old southern way that remains a secret. On the outside of the ribs, it’s lightly brushed with their renowned sweet sauce that doesn’t overpower the flavor of the ribs, leaving the outside crunchy and satisfying. All of their meat is smoked, but they offer a variety in both what you want, and how you want it. The rotisserie chicken is also slow smoked over a hot hardwood fire, chopped up, and maintains the flavor inside as they do all their meats. While enjoying your food, take a look out towards downtown Chattanooga, and catch the view of Lookout Mountain.

Georgia

Heading down the road south of Atlanta, Georgia, is a spot in Tifton where a drive-in establishment serves the best chili dogs in South Georgia. Don’t get me wrong, nothing against the Varsity, but these chili dogs have been around since my father was growing up. Located in Downtown Tifton, Shady Lane Drive-in first erected its doors in 1954 on south highway 41, and moved to it’s current location in 1966. At the time, Bing and Claudia Hedge owned this establishment until Mark Redlinger purchased the building in 1972. Since the opening of Shady Lane, the same family recipe of their homemade chili is still being used today for their chili dogs, just like the Redlinger family still owns and operates the building. If you don’t want chili dogs,  they also have options such as slaw dogs, hamburgers, steak sandwiches, fish sandwiches, chicken sandwiches, or just a bowl of chili and beans. But after you devour your meal, be sure to wash it down with a shake, or top it off with their soft serve Ice cream. Prices are very affordable ranging from $1 to $5. While waiting an entire year after dreaming of their chili dogs, I finally caved in and ate five. That’s how good they are. Though the chili is a secret recipe, it’s made fresh every morning, using the best spices and onions to create a sweet and tangy chili along with fresh, finely ground beef.

During my three hour visit in Tifton, I stopped at a small meat packaging place to pick up some items to take back. It’s small, but it has some things you’ll never even think about seeing, nor buying in your own local grocery store. Like McDonald’s Chicken McNuggets, the square pizzas that we ate in elementary school, syrup, fat back, all types of meats, non-perishable foods, and so much more. After seeing what scrapple was on Diners, Drive-ins, and Dives, I had to get myself some scrapple.

Heading back to Atlanta, I wanted to stop in Macon just to get a Jimmy Carter milkshake at the Rookery. This eatery serves up American favorites and a spin on old-fashioned, hand-spun milkshakes. Named after our president, this is banana ice cream mixed with peanut butter, and a thick slice of bacon inside. It was delicious! Take a look at other types of shakes as well.

Tennessee-Pt. 2

After spending time with family for a week at our family reunion in Atlanta, it was time to head back up to Kansas. I love Nashville in what it has to offer. I love the experience of Opryland, the many famous restaurants like Prince’s Hot Chicken, and all sorts of attractions for being the capital city of country music. But on the way back, I couldn’t help to pass up this famous Nashville restaurant-The Loveless Cafe. A private house that eventually turned into a motel by Lon and Annie Loveless, they begin serving up fried chicken, smoked meats, and made from scratch biscuits to local travelers and families. Since it was first established in 1951, this restaurant that serves delicious southern cuisine, and has became an icon in America. Though it has gone through many ownerships and renovations, the legacy still remains, and the biscuits remain better than ever since the passing of Carol Faye, who turned the biscuits as the icon for the cafe. If you stop in for a bite to eat, you just might run into a country music celebrity. While on the visit, take a look at the local shops that surround the restaurant, and also watch the magic happen in the kitchen as the biscuits are being prepared. Just know one thing, the biscuit recipe may remain a secret, but you can always order their biscuit mix and other Loveless cafe products anytime online, or at the restaurant.

Kentucky

In Kentucky, you would come to many local establishments such as Ms. Patti’s 1800 Settlement, where it serves gigantic steaks, pies, and pottery bread, but though we didn’t stop there as much as I wanted, we came across a Chinese restaurant that was voted number one restaurant in Paducah, and the state, Chong’s. Unlike many Chinese restaurants, this place sets the bar high with its decor. Walking into a conservatory-like foyer with fountains and goldfishes in the floor, you step in and it’s like being in a palace. The menu was exhausting, but I kept it simple and ordered the General Tso Chicken. It was  not too sweet, but not too tangy. It had a decent texture in the coating of the chicken where it was a smooth and crunchy on the outside, juicy on the inside, and not so much where it could hurt your teeth when chewing. I also think it’s great how it is served in these dishes.

Missouri

The final stop on the trip was in St. Louis, and we finally came to Sweetie Pie’s restaurant. Though it’s not the one in the city, the experience was still great! After seeing it on Triple D, and on OWN, I had to get the fried chicken, sweet potatoes, and Miss Robbie’s famous macaroni and cheese. I was not disappointed at all. Everyday, their food is made fresh daily, including the macaroni and cheese. With three locations in St. Louis, I was told that there will be another restaurant opening up in Los Angeles soon.

Las Vegas, Nevada

 

Las Vegas, the sin city that never sleeps. While on a business trip, I wanted to experience and explore the best places as much as possible, but of course I didn’t that opportunity. But, I did try to capture some of the eateries that I have been dying to sink my teeth in. There is so much to do, so much to experience, and regardless, there’s never enough time to capture the best places to dine, shop, party, or tour. Many celebrity chefs that have made their fortune, invested their opportunity for guest to get a taste of their style, by having their own restaurant on the strip. Just right next door from my hotel, was the Cromwell. I’ve been dying to eat at Giada Vegas ever since it opened. Giada De Laurentiis is known for her television shows such as Everyday Italian, The Next Food Network Star, and Giada in Italy. Of course, she’s one of my inspirational celebrity chefs. This restaurant caters tourists with a light Italian flare suitable for the American palate that mixes the fusions of a Californian essence. It sits just above the strip across from Caesar’s Palace Hotel, and a stunning view in which you can see the fountains in front of the Bellagio Hotel. With much to choose from, I ordered the polenta waffle. It was fluffy, buttery, and came with a sunny-side egg and pancetta. Instead of regular maple syrup, it comes with a bechamel sauce and a house made syrup. By getting both, you have the option to try whichever you please.  If many tourists aren’t used to trying a bechamel, which is a cream sauce, you can stick with the syrup. I split my waffle in half, using one side bechamel, and the other side, syrup. The syrup was great, but over powered the waffle and egg of its sweetness. In my opinion, the bechamel offered a unique flavor to the waffle. It was very savory as the cheese and polenta gave a nice balance along with the egg on top. Either way you like it, you can get the best of both worlds, sweet or savory, depending on what your taste buds want. I think that’s the beauty of a Sunday brunch.

With all meetings taking place in the Caesar’s Palace, you will find some restaurants that are owned by chefs Bobby Flay and Gordon Ramsay, and there’s other delicious restaurants that have made its name in giving the world quality food. Whether you like American, Italian, Asian, or any other type of cuisine, best believe you will find something to enjoy. As for me, I didn’t get the chance to try Bobby Flay or Gordon Ramsay’s restaurant , but I did try this buffet called Bacchanal. My advice is to get there early enough to avoid the long lines. For two people, it cost around $80, but I guarantee you it is worth it. The buffet expands into five plus rooms, where you’re offered many meats like brisket, pork belly, chicken, ribeye, seafood, American, Mexican, Italian, and Asian cuisines. This is not your ordinary Golden Corral buffet food, but this is food that is unique, rich, and of course the most expensive thing you would see on a dinner menu like fillet mignon, lobster, and so much to name. I enjoyed every bit of what I ate, and the desserts are also endless. I enjoyed the foods that I wouldn’t ever see in a typical restaurant. From the steamed buns and chicken soup to their century preserved egg.  

Just off the strip, is a delicious soul food restaurant called M & M Soul Food Cafe-Mississippi Home Cooking. Another great staple where it serves some food that’s delicious, affordable, and sometimes gives you that getaway essence from the extraordinary. From many locals, it’s the place to eat, and honestly, I loved the hoecakes that they served up before the meal. I went ahead and ordered the chicken waffles. It wasn’t your typical waffle, but these were long, oval shaped waffles that was filled with cinnamon and sugar, along with three pieces of chicken. Many celebrities have ate here, and it’s affordable for your financial situations. Friendly service, and of course they treat you like family. Just to warn you, food runs out quick.

We almost got a chance to go to Guy Fieri’s restaurant, but the wait was atrocious. So instead, we came across the Hash House A Go Go, another restaurant just inside the LINQ hotel. This restaurant serves everything in gigantic portions. For a start, eaters get a biscuit topped with honey. I got the sage’s chicken and waffles, and my dad got the pot pie. You will not believe how big they are in person. Even the pancakes are so big, that it takes a utensil designed just for them to flip it. This restaurant is one of Martha Stewart’s favorite places to eat, and no matter what you order, you will not even finish your meal. Are you up for the challenge?

Like I said, there’s so much to do. But being from Kansas, I couldn’t leave Vegas without experiencing In-N-Out Burger, a favorite amongst California, Nevada, and other west coast states. I waited until almost midnight just to eat here on my last night, and even at that time, it was crowded. You may not see it on the menu, but always makes sure that you order the Double-Double Animal style with Animal style fries.

Lots of other restaurants to try in Vegas, including restaurants owned by Mark Wahlberg, Akira Back, Robert Irvine, and many more.

Missouri-Pt. 2

With summer coming to a close, just two weeks before school is about to start, my friend and I headed to St. Louis for a concert. While staying in St. Louis, we checked out this restaurant called Guerilla Street Food. This restaurant once started out as a food truck that served Filipino food, and yes Guy Fieri was there. This renowned restaurant offers a casual dining setting where you can get bowls. My dish was called the 800Ib Guerilla. A Rice bowl that consist of both braised pork, chicken, spices, a fried egg, and sriracha. Speaking of Filipino food, you know how popular the Balut egg is? Here’s one which I bought, but instead of cooking first, I ate it raw. Yes, raw. I bought this at an International Food shop just a block away from the restaurant. The whole street is filled with a variety of restaurants of various styles of cuisines.

Kansas

Upon my return from St. Louis, my final stop was in Lawrence, Kansas, home of the Kansas Jayhawks. Though Lawrence offers a variety of delicious eateries, my only stop was to come to Hot Box Cookies. The very first time I ate a cookie here, was on my friend’s birthday. After a night of being on Mass Street, we made a stop along our walk. These cookies are chewy, fluffy, and hot. For me, in order to say that a dessert is worth it, is if it will make my back tooth hurt. Sure enough, it did, and it was a life changing experience. Since then, I have praised this establishment hoping they would open a store in Manhattan, Kansas. Who knows when I will go back to Lawrence, but these cookies are out of this world. Offered here, are Ice cream sandwiches, Ice cream, cookie cakes, and Icing sandwiches. There newest location is now located at the Oread, just behind the football stadium. My personal favorite cookie is their Cookies & Cream, and that’s actually underneath the paper sheet.

That does it for the 2016 edition of Summer Tour of Foods! Who know where I'll be at next summer, or anytime of the year for that matter. Be sure to follow me on Instagram- @RonaldAtkinson9 for all of my food adventures.

Should You Put Sugar in Spaghetti? This week's trending question.

I remember as a child how much I loved pizza. I would often get pizza hut, but every Thursday, I would get two slices of pizza from Little Ceaser's. Based on the taste, I always wondered why their pizza sauce tasted, well, sweet. Different from other pizza places I ate at. It irked me, yet I still continued to eat it. Growing up in my house, our sauce, whether it's for spaghetti, pizza, lasagne, or any other Italian dish, it was ALWAYS a homemade sauce. Jars were forbidden and looked down upon.

In America, we're absorbed to sweetness. We look at food porn pictures and we often find ourselves looking and devouring doughnuts, macaroons, cookies, cakes, pies, and so much more. In fact, even though our country is the melting pot of all different types of ethnicities, not everything we eat is truly authentic to the core. Chinese for example is not the same as if you would go to China. And I don't mean by what type of protein they eat, but in how their food is cooked and presented. For example, almost a lot of dishes we eat are fried and braised in a sweet sauce, whereas in China they don't eat General Tso Chicken, Sweet and Sour pork, and Fortune cookies. Same as Italians. When the Italians arrived to America, they decided to bring some of the essence from their country. Though I always inform people that Italian food is much more than pasta and sauce, I try to educate many people that Italian cuisine has a rich culture, rich cuisine, and definitely a rich history.  When the trending question surfaced on Facebook "Should you put sugar in Spaghetti?" that's when I 'facepalmed' and tried to justify my answer in the comment section. So from my knowledge of studying this cuisine in the past, I had researched more on the history of the Italian cuisine. From my knowledge of studying the cuisine, the Italian cuisine we're all familiar with comes from the Italian-American cuisine. I'm sure everyone knows that, and of course it's different than the true Italian cuisine in which we don't know. Fun fact, did you know that the tomato was NOT the staple fruit of the country?

The Italian-American Cuisine, and the Tomato
Italian-American is taking different elements of Italian food and converting it for the American palate. Similar to the Chinese cuisine.  We are all familiar with spaghetti, lasagne, tortellini, chicken parmesan, sausage sandwiches, and pizza. Those dishes in fact came from the Italian-American Cuisine that were invented here in America. But the one thing these dishes all have in common with each other, is the tomato. Some say it's a vegetable, others say it's a fruit. We all love the juicy acidic taste it has to offer when we're applying it to food. If you're like me, you would eat it plain like an apple. What we don't know is that there are so many unique varieties of the tomato, we fail to embrace the different intense flavors.  Not all tomatoes are the same. While our tomatoes in America originally came from Britain, Paris, and the Southwest, Italy actually grew and produced their own tomatoes dating back to the 15th century. Being in Europe, Italy has different climates, land elevations, and land regions that all produce many types of tomatoes that aren't found in America. These tomatoes are rich in flavor. They are, Fiaschella, Lampadina, Patanara, Principe Borghese, Re Umberto, San Marzano, Borgo Cellano, Christopher Columbus, Costoluto Genovese, and Italian Pear. Some tomatoes, are actually used for specific dishes. They have everything from pizza tomatoes, sauce tomatoes, and sun even dried tomatoes to last a long time. I think we'll stick to the basics and talk about sauce tomatoes.

Types of sauces
I will not give you any of my family recipes, but I want to go ahead and give you some the different ways of making a delicious sauce. First thing's first, you want to make sure you're using a good can of tomatoes. Traditionally, I like to use San Marzano tomatoes. These tomatoes are what Italians cook with, traditionally. They can be found in the organic section of your local grocery store in either a white, or yellow can. STAY AWAY FROM THE JARS!!!! You want to make sure that your sauce is plain, and doesn't contain any added ingredients and preservatives.

Meat Sauce: This is typically your Sunday Gravy. This sauce takes hours to cook, and it is also famously featured in Francis Ford Capolla's, Mario Puzo's The Godfather as 'Clamenza's Meatballs'. This is where you start your pot frying up some garlic in olive oil, while cooking your sausage, meatballs, pork, veal, and braciole on low heat. Then, add your tomato sauce, wine, and let it cook and simmer for a few hours.

Ragu Alla' Bolognese : This is my favorite sauce, similar to the traditional meat sauce, this one you use ground pork, pancetta, ground veal, ground beef, along with carrots, celery, onions, tomato paste, wine, and little milk. There are many variations of this sauce/recipe, as it is widely an argument amongst chefs and Italians. I always recommend going traditional, but you should always respect the recipe based on the area it comes from, or how most people in certain regions of Italy make it. Keep in mind, no tomato sauce is added. Only a tomato paste. This is best on pasta such as tagliatelle, a broad flat pasta.

Arrabbiata: This tomato sauce is a spicy sauce that is to be only served on penne pasta. Ingredients are tomatoes, red chili, and garlic cooked in olive oil. It's nicknamed "The Angry Sauce", in which in Italian, Arrabbiata means 'Angry'.

Checca: This tomato sauce is actually uncooked. Giada de Laurentiis made her own variation in one of her shows. This is great for the summer, and the reason why is because you take good ripe tomatoes, mix them with basil, fresh mozzarella, garlic, salt and pepper, and olive oil. Think of this as your Italian pasta salad.

Amatriciana: This tomato sauce was invented in Amatrice, somewhere in the region of Lazio. This is one of the popular sauces because the ingredients used is tomatoes, guanciale which is cured pork cheek,  pecorino cheese, and olive oil. This is a pork based sauce that is famous in Italian cuisine.

Spaghetti all Puttanesca: This is a tangy but salty sauce that originated in the 20th century. The ingredients used are all from the southern region, consisting of tomatoes, anchovies, olives, capers, and garlic. In the Neapolitan tradition, they don't use anchovies in the sauce. Anchovies and chopped garlic are sautéed in olive oil, and then add the remaining ingredients with the tomatoes and salt and pepper.

Vodka Sauce: This is your basic marinara sauce, but it has to be smooth. Added ingredients are vodka, herbs, and heavy whipping cream.

Some Italian tomato sauces are quite similar, depending on the regions of both South and North Italy. Take for example, Traditional Marinara and Neapolitan. Both sauces are strictly tomato based, originating in Naples of South Italy. Marinara is traditionally cooked with olive oil, garlic, and onions. Neapolitan is the same, but you can add vegetables like mushrooms, cloves, thyme, and other stuff. The bottom line is that there is no meat used in these, nor meat stock. Ragu Neapolitan is also similar to bolognese sauce, but sometimes it's slightly cooked differently. This is varied based on the ratio of how much meat and tomato sauce is added. Bolognese uses fine chopped meat. Neapolitan uses whole pieces of meat and soffritto, lots more onion and herbs, and also white wine is used instead of red. Bolognese, uses no herbs.

I question sometimes, why do we as a culture are fascinated with sugar? Thinking about the original Italian Nutella of how the taste is more nuttier, why is the American version sweet?

So the question goes, should you put sugar in Spaghetti? My answer is ABSOLUTELY NOT! I believe that tradition is very important, and I'm sure that many Italians enjoy the flavor of a tomato, while sticking to the traditions of their origins and roots.  While some Americans love the sweetness in a sauce, there are people who actually put sugar in their spaghetti. But if you want want, you can do what most chefs and home cooks do, and put a small amount of red wine in your sauce and a couple of table/teaspoons of sugar to help balance the acidic taste. But to make it sweet? HELL NO! Based on the sauces I have listed, those traditional recipes call for NO SUGAR. Generally speaking, if you're like me in which I stay on the traditional Italian route, don't do it. Everyone's different, and to be honest, that's okay! But I want to make sure that there's a closed argument, and that people are informed.

As always, I am on Instagram with my latest food adventures and cooking updates. Follow me @RonaldAtkinson9.

Ronald Atkinson

Improving school lunch with educational opportunities for students.

In grade school, we could not wait for lunch. It was one of our favorite times of the day, next to recess. In kindergarten, I remember eating hot main dishes such as, Country fried steak with creamed gravy, mashed potatoes, seasoned green beans, a hot white roll, cherry crisp, and our choice of chocolate or white milk. Chicken nuggets, a chicken patty sandwich, and how could I ever forget about those delicious square pizzas?

For breakfast, our menu went a little something like this.

            Monday was always cereal day, and Friday was always turnover day.

           

            Tuesday, it was either waffles, pancakes, bagels, honeybuns, or sometimes a banana or blueberry loaf. Either way, it was something that was in the grain family.

            Wednesday, it was something hot. A pizza, smoky sausages, breakfast sticks, a pork patty on a biscuit, and every now and then would we have biscuits and gravy.

            Thursday, it was usually undecided, but it could be anything.

            Rarely did we get fresh fruit, but we always ate the canned fruit. If it was fresh fruit, it would be a half banana, apple, or an orange.

            For lunch, if I can recall, we would have Chicken nuggets, Country Fried Steak, cheeseburgers, BBQ Beef sandwiches, burritos, chicken patty sandwiches, pizza, hero sandwiches, hot dogs, shaved turkey sandwiches, and it would just rotate itself throughout the month. Don’t get me wrong, they were all delicious, but I had my favorites. Our special lunches only came seasonal, and that was heart-shaped chicken nuggets for Valentines Day, Mac and Cheese, and chicken sluggers, which was actually a smoked, barbequed chicken drumstick.

            There wasn’t always a dessert, but we did eat some sort of a cherry crisp, apple crisp, a cookie, a cinnamon roll, and sometimes a cake for special purposes. As I entered in middle school, we were offered the same lunches, but this time, we had a salad bar. We also had a snack bar with soft serve ice cream, candy, and other good snacks. We had soda machines, ice cream vending machines and snack machines. But as far as lunch, I was always hungry. It felt as if they gave smaller portions to students, even if they did have to regulate serving sizes based on national USDA standards. In order to eat an extra lunch, you would have to pay a dollar. You wouldn’t believe my printout if I had displayed my school lunch account history.

            The point is this, I love to cook, but with all of the hype over school lunches, why not create a learning experience for young students. In many high schools, there are cooking and culinary programs designed for students. Typically, it advances their skills if they wish to pursue a culinary degree. I was thinking, instead of many kids not getting the true lunches that suits them best, why not have students of all ages devote their culinary knowledge and education, advance it, and apply it to working side by side with teachers and other staff in the school, or district central kitchens? Technically it isn't work, or child labor, but it could be great for community service and class. Here's another thing, students don't often have to cook, but what they can do is learn how to operate in the kitchen, utilize nutrition guides, plan menus, and survey other students their preferences for improving school lunches. Either way, it's something that students can do to improve their schools, and be the voice of change. It's something that can teach culinary arts, science, nutrition and health, leadership and service learning with elders. Why complain about government restrictions when there's numerous ways to improve food and school lunches? And then you ask yourself, how can I get my child to become the next junior master chef? There's so many talents and ideas in the world. This was probably already established, but why not in every school? as a child, it begins in the home with cooking with their parents. Later, it goes to watching cooking shows. Like I said, there's always ways to make healthy food delicious. Parents can definitely find eager ways to help.

The goal of this idea, is not just about allowing the children to have hands on experience with education in the kitchen, but if we can use the best sources from fresh produce, farmers, and other market sources that might be organic, we could also make it healthy. Healthy doesn't always mean tasteless and bland, but it can be delicious if we know how to be creative. Sometimes, it begins with a survey. Then, it meets with the students needs, and then to the upper level of people who create the lunches, and plan. With this plan, it can meet the nutritional guidelines for the students, allow them to not feel hungry, and also allow parents to have a say. Cut out the preservatives, and bring in the quality of good, healthy food.  Education in the Kitchen is the first goal. Fresh and Delicious is the second goal.

This is only an idea, but in the future, it can be done.

Ronald Atkinson