Yeah, drinking copious amounts of booze before a transcendent food experience is not the optimal way of remembering it. That’s wisdom folks. I had several tasty White Russians (or Caucasians for you Big Lebowski fans) and of course they got better and better as the night progressed. However, they didn’t put the little filbert nut in for garnish, which made me feel a little bit slighted, even though it didn’t really detract from the drink any.

There were appetizers flying all over the place, and the details are shaky, but I do remember enjoying the shrimp basil rolls; I could have definitely used a few dozen more of those. Everyone, except Jessica and I ordered seafood. Moon, Christie and Scott all ordered whole fish entrees which ruled because that is the last thing I would ever think to order at a Thai restaurant, and I have no good reason for that other then habitual and somewhat wimpy Thai Restaurant ordering behavior. I will say that although the whole intoxication thing doesn’t do much for total recall, it does wonders for making sure you help yourself to everyone else’s food, which allowed me to go from novice to rather well rounded on the whole Thai Fish thing. If only I could remember better. They need to make an Ipod that stores deliciousness.

Jessica and I both ordered curries, which has become our standard. She got the Sweet Green Curry, and I opted for the Yellow Curry, (Thai pronunciations are Gaeng Kiow Wanh & Gaeng Daeng Kah Ree respectively, for those of you boning up for the Trivial Pursuit - Southeast Asian Cuisine Edition). Thai Curry Sauce is pretty much the best thing ever. Basically Coconut Milk mixed with magic. I know I could do a Google search and figure out what’s in it, but that would ruin the mystic. It’s not always necessary to know how everything works, sometimes it’s just OK to sit back and reap the rewards. I don’t have to know how my car works, and I don’t have to know how Thai Curry works. Anyway, both the green and yellow curries are served stew style with vegetables and your choice of meet . If I had to pick a favorite, I would give a slight edge to the green.

A couple more fun facts for potential patrons. Tum Rup Thai has a small parking lot, which is a definite bonus for any Uptown restaurant. They also possess a full bar, for general full bar enjoyment or a place to stew while you wait for your chronically late friends, family, coworkers, etc.

www.tumrupthai.com

For the sophmore meal outing of Scott McGerik’s “Dueling Reviews” concept, we chose the new Thai Restaurant on Lake Street called Tum Rup Thai. This time, in addition to my wife Christie, Scott and Kat, fellow Gin & Phonics writer Mose and his girlfriend Jessica joined us.

First of all, as those of you who have read Scott’s recount of this adventure already know, we all drank. A lot. I have hazy memories of six people all sharing and tasting several appetizers and entrees, as well as a few bottles of wine. Spirited conversations ranged from politics to the merits of free range animals. I must admit that some humor was voiced at the expense of vegetarians as well… aah, the poor vegetarians, will they ever win? (The answer is probably, but not until they banish tempeh to the plane of hell it was devised in- see note below)

Upon arrival, we admired the simple yet beautiful interior then promptly ordered a whole mess of appetizers. They included Fried Spring Rolls, Fish Cakes, and the Basil Shrimp Rolls. These dishes were served in short order, with the inexplicable addition of an order of Chicken Satay. We mentioned it to them, but we got to keep it anyway. Hey, fine with me! I ate my share between sips of beer. We all enjoyed the virtual feast of fried items arrayed before us. Though none of these were memorable enough to create a sense of nirvana in my psyche, they ranged between competent (the satays) to quite good (the rest.) As always with Thai places, I wish they would admit that Nuoc Cham is superior to any sweet and sour sauce, and bring that out for me. But hey, that is probably like faulting a Texan BBQ joint for not having a North Carolina style vinegar sauce.

Though I have unfortunately forgotten some of the entree items we ordered, I do remember what I had quite fondly. I ordered the Tum Rup Thai’s Spicy Fish, and it was my favorite. In fact, I think it might be a contender for the crown of Shogunmoon’s favorite whole fish dish in town… the current champion being the ginger encrusted whole fish at Chiang Mai Thai. My plate contained catfish (my choice, I love catfish) swimming in “The Chef’s Secret Sauce,” cilantro, cucumber, pineapple, lemongrass, ginger and oh so delicious and heavenly crunchy cashews- delicate and exquisite. Remember what I said before about nirvana? This is a hell of a lot closer. The flavors were balanced in that perfect Southeast Asian way- sweet, sour, salty, and spicy, all assertive, but none overpowering. I would have a very hard time ordering something else if I returned, in fact. Remarkably, it was still outstanding COLD the next day, soggy cashews and all.

The Green and Red Curries also lived up to their reputations, and were to die for. Were it not for my hazy memories of the evening, I would consider showering you with elegant prose ala Dara Moskowitz about the green curry especially. The Pla Knop Bai Horapha (Crispy fish in homemade spicy sauce) was also quite toothsome. The Pla Sum Roat was tasty as well, but its owner (my wife CHristie) was a tad non-plussed by the fact that the fish was not de-boned. Hey, we are Americans after all, be nice!

Though we were there for a few hours, the time flew, as is its wont when the fun is being had by all. Scott and Kat are both lively dining companions, and the addition Mose, Jessica, and my wife to the soup provided for some witty dialogue. Next time, we have to convince Scott to record the whole conversation with his iPod so we can actually remember things a little better. Probably turn out to be something like those blissed out “jam sessions” with buddies, undeniably brilliant the night before, but er, not so much the day after. Speaking of next time, as of this writing, we will be saddling up and braving the trenches of Masa, the latest outpost of the D’Amico empire.

-shogunmoon

Tum Rup Thai
1221 W Lake St
Minneapolis
(612) 824-1378

Scott McGerik’s Write Up

Dara’s Write Up

(Note: This is not relevant to the write up, but I feel like helping both sides of this issue with some relevant pointers. I am nice that way, you know? Vegans: your food can be quite good with liberal usage of ginger, lemongrass, garlic, and fresh herbs- most any Southeast Asian cook will bear this out. Tempeh in sandwich form just makes it seem like vegans have willfully eschewed any kind of interest in flavor for some kind of incomprehensible dogma, in much the same manner as a priest giving up sex. Non-Vegans: not all vegan and vegetarian food is bad, there is much more to it then criminally bland and horrifically cardboard-like coffee house tempeh sandwiches and similiar. Again… lemongrass! Hope this helps!)

So, in case any of you were in doubt about spending the extra scratch on a free range “heritage” turkey, I would like to take this opportunity to dispel that notion. I cooked two of them, and they were both moist, tender, and fantastic. Even though it is too late for Thanksgiving, I have an outline of what I did. Most of it was taken from the most thorough of all cooking magazines, Cooks Illustrated. This magazine is ideal for both pros and amateurs alike.

The process used was simple-

Ingredients:
One Turkey, free range “heritage” bird if possible. Otherwise, a conventional but NOT pre-basted bird will do. Believe it or not, even Cub has free range birds these days, although probably special order now that the holiday is over.
Salt

1. Brine in a couple of gallons of salt water (about a cup of salt per gallon, less if you are going to brine it longer then six hours) two days in advance. You can use oven bags if you do not have a pot or bucket large enough… but be careful! They break easy.

2. Air dry the turkey in your fridge for up to 24 hours, the longer the better (but not longer then 24 hours.) Why do this? This is the secret to crispy skin without constant basting.

3. Optional: Add your herb rub or whatever here. If you wanna get all fancy, you can stuff the breasts with herbs. Cooks Illustrated has a great herb rub in the november 2005 issue, and it makes for a good looking finished turkey.

4. Roasting:
a. Set the oven to 400 degrees, and make sure the rack is low enough to actually fit the bird.
b. Line a V-Rack with foil, and put a bunch of holes in it, then place in roasting pan. (Note: If you are planning in making gravy, you would also line the bottom of the pan with a cup each of carrots, celery, and onions. Spray it with Pam or olive oil first!)
c. Put it in breast side down, then set your timer for 45 minutes. Flip the bird at this time.
d. Cook until done, which only takes about an hour and half more tops. Cook until breast is 160 degrees or so, and thighs are 180 or so. These Things are real helpful for any kind of oven work.

5. Tent your finished turkey for at least a half hour. It will stay warm for quite a while, so don’t panic if you have other stuff that is taking way to long.

Enjoy!

-shogunmoon

Hello folks
This is not a culinary post, but it does come from someone representing the Eastside Co-op, the co-op that I get a large percentage of my groceries from, including two heritage turkeys I will be unleashing upon both my family and the wife’s family. Like I mentioned before, brined, the stuffed and rubbed with a classic parsley, sage, rosemary, and thyme mix. One of them is air drying as we speak…

Any how, since I have not joined yet, I can at least do this public service announcement for them. Yea yea, I know, I gotta break down and join! But, believe you me, they have easily soaked me for hundreds of dollars at this point- not only are they the local co-op, they are the only grocery place within 2 blocks of shogun manor.

Anyhow, here is the message verbatim:

Call For Art
Local artists to be featured on the Eastside Food Co-op building in a new public art gallery

The 4X8 Galley
Proposals due by December 9, 2005

Eastside Food Co-op has always been enthusiastic about showing the work of local artists. The Clay Squared to Infinity mosaic carrot by the front door has already become a symbol of the Co-op for many of our members.

The 4X8 Gallery hopes to continue that commitment by featuring the work of emerging, local artists who share Eastside’s mission of building community through volunteerism, neighborhood reinvestment and local participation.

We are asking for proposals for two-dimensional paintings to be hung on the outside North wall of the building. Five original works will be selected. The pieces will be painted on a 4-foot x 8-foot piece of plywood (all wood and paint will be provided by the Co-op), and secured to the outside of the building.

In addition to having their work displayed, each artist will receive $100. One artist will also be selected to design a t-shirt to be used as a fundraiser for the Gallery, and will receive an
additional stipend.

Please supply a roughly 8 1/2 x 11 inch representation of what you would like put on your 4×8 foot surface, along with a written statement (max. one page) about your idea, and an application form.

The final images will be chosen by a committee made up of Co-op members, with plans to hang the art in the Spring of 2006. More information and an application form can be obtained by visiting the Co-op. Please no phone calls. Email mjwilde@yahoo.com with questions.
Applications can be picked up at the Eastside Food Co-op
2551 Central Ave NE any day from 9 a.m. to 9 p.m.

Ok, Gin & Phonics. I am hoping that I will have time to look at the fancy CSS files over the weekend, and make this site pretty again.

Some news:
1. I just got a night job working at a restaurant in town here. If anything crazy happens, I will be sure to let you all in on it.

2. I just got a night job, so I have had less time then usual to post. But boy howdy, will I be posting soon, or something.

3. I have two friends in the family, in the form of a coupla turkeys from happy free range farms somewheres or another in the state. I also have tons of parsley, sage, rosemary, and thyme. And, lastly, I have a mortar and pestle. I will be creating an herb rub that goes on the skin, underneath the skin, in the body cavity, AND I will be directly stuffing the breasts with the herb infusion. These beasties are sitting in brine baths as we speak, and will soon be patted down, and allowed to air dry.

Though it is probably too late to get a bird brining at this point, you can always get a kosher bird, as they are pre salted. The recipe I am using is from the latest “Cooks Illustrated”, one of the cooleset cooking magazines around.

4. If you are reading this, I managed to get my blog writing software to log on to my new wordpress server. Hell yea! Next step will be to take Scott McGerik’s advice, and get my lovely site working with the google.

-shogunmoon

Hey folks, new site, new host! Still need to make it prettier and all that.

All right folks, hows about a call to action?

For those of you who are lefties, there is no better place to be tonight then the 331 Club. In addition to being host to “Drinking Liberally”, the 331 Club is also the greatest bar in Minneapolis! Well, for me anyway…

For those of you who are righties, there is no better place to be then the 331 Club hanging out with some friendly lefties you can “Debate.” Just remember, citing Ann Coulter or Sean Hannity for factual information is about the same thing as citing Grover or Bert & Ernie. Er, no comment on Grover Norquist… I am talking about the puppets.

Anyhow, personally, my political interest is in some ways obvious- I have nothing but contempt for the Republican Big Government, Borrow and Spend Financial policies, especially since they are nothing but stool pigeons for huge EVIL corporations like Monsanto, Con Agra, and Wal*Mart. These companies are doing everything in their power to destroy the family farm and any kind of high quality artisan food production, and the Feds are allowing them tax free rides. How is that fair free-market practice? Oh, it isn’t. Not cool. More on that later… this is a food blog after all.

Speaking of the “free market”, also very uncool is the fact the the Democrats in federal office have for the most part been useless tools who are also part of the same Republican “free market” style of government wherein each Senator and Congressman is bought and paid for, and is completely beholden to whatever industry paid for the campaign. The USA, for the corporations, and by the corporations… In the words of John Edwards, it doesn’t have to be that way.

Thank goodness local politics are different.

Anyhow, show up at the 331 tonight, buy a lot of beer, and definitely tip well!

Northeast Minneapolis residents, rejoice! Snap! Pizza just opened, and is already delivering. This will go a long way to the lack of quality delivered pies in the area.

So, how is the pizza? Good! We ordered two of them, one traditional combo number with sausage, pepperoni, green peppers and onions, and a second white sauce job with spinach, artichoke hearts, and shrimp. They are thicker “New York Style” crusts apparently, very chewy and buttery. Also? Very good for breakfast.

-shogunmoon

Snap!

2853 Johnson St NE

Minneapolis, MN 55418

(612) 788-9800

The Cylons look like us now.

Weekends can be kind of lame for dining out. I hate being jostled
around with the rest of the Joes and Janes while waiting for a table.
Everything feels rushed, crowded, and noisy, and generally unconducive
to healthy digestion. The crafty few of us who remain entrenched from
the weekend warriors, and sneak out to imbibe on school nights not only
discover laxer atmospheres, but some pretty amazing deals as well.

Several Twin City’s area restaurants offer food & wine deals during
the week. My favorite of these is the After 8 Special at Broders’ Southside Pasta Bar in South Minneapolis, which has been resurrected this fall
after being pulled off the menu for the summer.  Sunday though Thursday
Evening after 8pm, Broders offers a set price meal for two that
includes bread, salad, an olive appetizer, pasta entrée, and a 1/2
bottle of red or white wine, selected daily. My Girlfriend Jessica and
I agree that the bread is our favorite part. A lot of places don’t put
much thought or effort into the bread and that is so sad. One could
argue that bread is the most important part of the meal from the
restaurant’s perspective because it is the first thing a patron
encounters after sitting down, chock full of hungry anticipation, and
first impressions go a long way in the restaurant world. Broders
usually serves 2 or 3 varieties along with some kind of crispy flat
bread and olive oil for dipping. The salad has always been fresh and
slightly different every time we’ve gone. Last time it was spinach
served with toasted pecans and chopped apples. The house dressing is a
light vinaigrette, and seemingly specially formulated to enhance, not
drown your appetite. The olive appetizer is a new addition from last
year’s special, and includes a nice selection of both black and green
varieties, meaty and briny the way olives should be.

Broders has added two new Entrées from last year’s After 8 offering for
a total of 6, all of which being varieties of pasta. My Favorite is the
Penne Con Salsa Rosa Al Rosmarino, served with a Rosemary Cream Sauce.
The Fettuccine Alfredo is also good, the alfredo sauced enhanced with
lemon zest.  Broders makes their own pasta, which has this chewy
freshness that provides an amazing mouth feel.

A half bottle of wine split between two people seems to provide  the
perfect amount of sleepy, social lubrication to unwind from the day.
The wine has always been serviceable. Nothing to rave about, but very
drinkable all the same.

Since you’re only spending 25 dollars, it is easy to justify springing
for desert. We’ve tried the Tiramisu, which is as good as any I’ve had;
and the Cannoli, two cylinder shaped crispy pastries filled with cream
and finely chopped Orange Peel.

I’ve so far  found both the service and atmosphere to be exemplary. I
recommend sitting at the pasta bar, which has a relaxed sociable
appeal, and a friendly individual behind the bar at the ready to fill
the bread basket.

Broders’ Southside Pasta Bar

5000 Penn Ave. S., Minneapolis

612.925.9202

www.broders.com

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