minnesota food

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Raw feed smorgasbord!

We were gifted what was leftover from a butchered cow at work and I was the only one who wanted it. I normally don’t give them this much at once but it’s cold enough for it to sit outside till the dogs eat it. Kimber has buried a number of chunks around the yard for later and they reappear throughout the day, which is great because it lets them behave naturally and I sure as Hell don’t have room in any of our freezers.

January 23, 2017

Adventures in the Multiverse

This has got to be my favourite of the whole week, I got a little lazy toward the end on perspective but it turned out how I wanted. This was heavily inspired by Monolith Burger from Space Quest 3 where I’ve wanted to draw Rick for aaaages. So it was a perfect opportunity.

Alien Stan and Ruben designed by @banana-cakes-k<3

Puffy Tacos

The best thing about tacos is that you can put whatever the hell you want in it.

There are so many different condiments, vegetables, and protein options…and then there’s the vessel. Hard shell? Soft shell? Flour? Corn? So many choices and decisions to make.

One of the vessels that I see fluctuate in the world of food trends is the puffy shell. Lightly fried, with occasional bubbles of airy and crunchy goodness. But, it can’t be too crispy. No, no, no. You still have discernible layers of tortilla skin so you can slowly peel away the exterior “skin” like a Kit Kat bar. (I’m probably the only weirdo who does this?) It’s still soft enough that you can fold it and eat it. It doesn’t crumble and force salsa to drip down your arms. It has more attitude than those other tacos. It’s a puffy taco, dammit.

This San Antonio specialty is the best way to revive or at least revitalize taco night. If you’ve never made these before, well, get on board! Today’s post is not a normal recipe post; it is a step-by-step guide on making puffy tacos. Just in time for Taco Tuesday because I know you’re thinking about tomorrow already…

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Shake Shack (MOA) by jpellgen
Via Flickr:
Two SmokeShacks, a Chick'n Shack and a ShackBurger… With a side of fries. Shake Shack. Bloomington, Minnesota.

Okay so if you have followed me for a while you may have picked up on the fact that I love the Minnesota State Fair. Like, really love it. I can’t even explain why, I just do. Last year I went 3 times.

Maybe it’s the people watching and all the interesting displays and stuff to see. Maybe it’s the animal barns where I can pet goats and shit because I love a goat. Maybe it’s all the free swag from the vendor display booths. Maybe it’s all the stuff for sale, from jewelry to tractors and everything in between. Maybe it’s the food

Thinking of it, it’s definitely the food. Every year a few months out they release a list of all the new foods that will be debuting alongside the standard fair fare of cheese curds, footlong corndogs, and cotton candy. Half the fun is finding the truly bizarre and gastrically unnecessary things to try. So I’m excited for a few things for this year’s just-released list, like:

Cheesy Nacho Corn on the Cob - Roasted corn on the cob lightly coated with crushed Dorito® corn chips and nacho cheese.

(I thought this Make Everything Doritos kick was gonna be limited to Taco Bell, but roasted fair corn is great and I’ll try anything once)

Cherry Bombs - Red licorice dipped in batter, deep-fried and dusted with powdered sugar.

(Deep fried licorice? Sure, sure. Seems like a natural progression)


Deep-Fried Avocado - Avocado slices dipped in a lightly seasoned batter, deep-fried and served with chipotle ranch dipping sauce.

(The Millenial in me wants to try this out of spite.)

Honey Puffs (Loukamades) - Deep-fried dough balls crispy outside and sweet inside, tossed in a sweet syrup and sprinkled with cinnamon and sugar.

(honey, you had me at ‘deep fried dough balls’)

Bowl O’ Dough - Scoops of straight-up, raw cookie dough that is safe to eat and available in four flavors. Served with sea salt-flavored ice milk

(Keep in mind this Fair has at least 2-3 (4?) buildings related to dairy and you are never far from a glass of cold milk. Sea salt tho? I’m intrigued, I think.)

Deviation Stout Steak Taco Naan - Steak marinated in Modist Deviation 004 - Mexican Dark Chocolate Stout beer, grilled and topped with shredded lettuce, pico de gallo, queso fresco, cilantro lime and jalapeño ranch sauces, and wrapped in warm Naan flatbread.

(I think it may actually be a rule that all Fair pico must be handmade super fresh by actual Mexican women.)

Memphis Totchos - Sliced bananas and sautéed bacon over tater tots, topped with peanut sauce.

(wait, what??)

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Alambres by jpellgen

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Edina, Minnesota.

Ate all the things at Barnes & Noble Galleria. The food there is amazing, especially that burger. Seriously.

A few delicious items from their menu: burrata (with pistou, tomato confit & toast), hummus (with za’atar, vegetables & a freaking delicious lavash), vegetable salad with green goddess dressing, brisket burger (!), crispy potatoes, brick-cooked chicken (with super creamy potato purée and tarragon butter), chicken caesar salad, avocado toast (this thing is HUGE), fresh and chewy cookies, and butterscotch pot de crème.

Thank you, B&N!