Make Your Own Vernors!

Are you kidding?  No way anyone can duplicate that amazing gingery, spicy flavor!  I just wanted to make sure you were still there.  The closest I came to making my own Vernors, was heading to 7-11, putting on that domed lid and filling the cup to the brim with a soft frozen version of the delightful beverage.  I am hardly a purist on anything so I had to try it.  It was either that or a Boston Cooler (Vernors mixed with ice cream), which incidentally has its roots based in Detroit.   However, I would definitely miss the boat if I didn't take the drink in its original form.  So yes, I chased my Slurpee with a nice cold bottle of Vernors.  Just a good sugar rush and "Deliciously Different."

Growing up, for me, Vernors was the go to ginger ale when feeling down and out.  Cold, hot or room temperature even the slightest sip would give the pick up needed to make a sick person well.  Ha, I love the dramatization.   

Vernors has the distinction of being the oldest surviving ginger ale and is tied with Hires Root Beer as the oldest surviving soft drink.  Thank you Wikipedia.  The namesake of pharmacist James Vernor.  As legend has it, Mr. Vernor tried to duplicate a ginger ale he enjoyed in Dublin, Ireland.  However, in his experimentation he was called off to war in 1862.  He stored the secret mixture in an oak cask in his pharmacy. After returning from battle four years later, he opened his secret keg and found the drink inside had been transformed by the aging process in the wood.  Ta da, we have Vernors!  A taste that simply hasn't been duplicated for 144 years.

Take Me Out To The Ball Game

Not because I actually would watch the game.  Well maybe a hit or 2.  But mainly for people watching (because inevitably the cast of Jersey Shore would appear) and the food of course!  Which brings me to this weeks taste, the Ball Park Frank.

Anybody remember their infamous slogan?  "They plump when you cook 'em."  I don't understand (and probably don't want to know) why they plump, but however they do it, Ball Park Franks have become a staple in ball parks across the country.  So here's your Ball Park Frank history lesson.  They started in Detroit at the Hygrade meat packing plant.  I remember Hygrade Hot Dogs.  I digress.  I don't know why Ball Park wouldn't let me interview them.  I'm completely reputable!  So I had to resort to my dear friend the interweb to gather a bit of history.  Thank you Wikepedia who tells us about the contest won by a sales rep to name the Hygrade hot dog.  Her prize:  $25 and leather chair.  I wonder if she thought of collecting royalties?  Scandal!  Somewhere around 1957 or 1959 (because I seem to be finding both of those dates), requested by the owner of the Detroit Tigers, Ball Park Franks became the official hot dog.

Personally, I love hot dogs.  There, I said it!  Its even better if its burnt on the grill.  Somehow I don't think they would do that for me at any ball park.  However, they do have their fancy hot dog rollers that somehow "grill" them.  Giving that taste you can only get on the road.  They also have that that soft steamed bun thing that is yet to be duplicated at home.  I am not a purist and a fan of the condiment.  I prefer mine with ketchup, mustard and relish.  If I'm feeling really daring, mustard and onions.  So do you agree about the Ball Park frank?  

As for the next venture?  I don't know.  I have to check out the list.  Any thoughts? 

Hommus, Hummos or Hummous? Don't Forget The Pita

No matter how you spell it, I just love it!  Oh how I love thee, let me count the ways...with tons of garlic, roasted red pepper and a myriad of other flavors.  Of course, nothing compares to the classic dish traditionally made with chickpeas, blended with tahini, olive oil, lemon juice, salt and garlic. 

Its no secret that Detroit is a city with many cultures which includes a significant Arab American population.  Its no wonder why this Lebanese delight has become a signature dish of the city.  "Cliff" note:  I say Lebanese, but apparently there has been some debate on that as well.  Our Lebanese friends are trying hard to have the world recognize this (among other middle eastern specialties) as Lebanese cuisine.  Click here to check it out.

You can't have hummus without pita!  Well I suppose you can, but not my preference.  To me, its like peanut butter and jelly, macaroni and cheese, Captain and Tennile.  Stuff it or dip it, you decide.  Let's see, you have the puffy dough bread types (the kind that use to be at LaShish if you remember that), regular flat, mini, toasted chips, strips...the variations are almost akin to the hummus ones.  Traditionally, pita is a round pocket bread.  The "pocket" in pita bread is created by steam, which puffs up the dough. As the bread cools and flattens, a pocket is left in the middle.  According to the Oxford English Dictionary, the first mention of the word in English was in 1951, with references to Balkan, Greek, and especially Arab cuisine in the next three decades.  The American Heritage Dictionary traces the word's origin to modern Greek for "pie," "cake," or "bread." In Serbian, the word usually means pie in general.  Who knew?  Thank you Wikipedia.

Several store bought options can certainly satisfy.  Thankfully, we are fortunate to have many local restaurant options.  My "research" this week has taken me to a few places and I know there are probably 50 more.  Since the comments were posted, it thought I'd check out the places that were suggested.  Cedar Palace and Grape Leaves.  Yup...they were both right.  Delightful hummus.  Each has its own unique taste.  I am partial to garlic so Grape Leaves fits the bill and I really like their pita.  Since I am an eastsider, I had to try Cedar Palace.  I can't believe I've never been.  Yum!   Like I said before, I'm not critiquing per se so I'm not sure if I have much to say beyond "its really good".  You'll just have to take my word for it.  I decided to create a page to track a few my favorites.  So visit and see what you need to be trying according to me.

What's next?  Ball Park Franks

This Is It!

Well friends, a few weeks ago I read an article in the Detroit Free Press which inspired me to write this blog.  The article focused on 50 foods that are highlights of Detroit cuisine.  Encouraged to check them all out, I decided to publicize the venture.  Many big cities have foods that are native to their location and Detroit is no exception.  These are the foods that people plan vacation itineraries around.  Whether its Chicago Style Pizza or a New York Street Vendor Hot Dog signature city foods abound.

Detroit has many great foods and we all need to take advantage.  This week the journey begins.  Join me in exploring the greatness of Detroit cuisine.  From coney's to Red Coat burgers and everything(where) in between.  I know a few of you have already offered to "research" with me so get ready.  Let's do this!  

First on the list:  Hummus and Pita

What an amazing treat!  Where do you get your favorite?  What makes it so great?   Share your thoughts and I will explore further in the next post.