What We're Eating

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January 30, 2012

Bison Dog
Mutt’s Amazing Hot Dogs

When you think of a hot dog, do you picture a frankfurter shoved in a white-bread bun and slathered with mustard and relish? If so, you need to take a trip to Mutt’s Amazing Hot Dogs, where they’re taking hot dogs to the next level. Dogs made of rabbit sausage, chicken, kobe beef and even Spam grace the menu at this retro-inspired eatery. If you’re feeling exotic, try the Tatanka Dog at Mutt’s. A fat, juicy bison dog topped with green chile sauce, cilantro-lime aioli and goat cheese is every bit as flavorful and delicious as you would imagine. Be sure to add an order of Mutt’s amazing duck fat fries. 1400 NW 23rd St., Oklahoma City. www.mutts-hot-dogs.com

Lady Love
Sushi Neko

Sushi Neko has been at the forefront of the sushi revolution in Oklahoma, serving innovative rolls that have transformed diners from skeptics to enthusiasts. The sushi pioneer serves several roll options, from the traditional – unagi, sea urchin, even full sushi boats – to the original, like the delicate flavors of the Lady Love roll. A piece of salmon is rolled with lemon, masago (capelin roe) and green onion. Order with a bowl of Sushi Neko’s famous miso soup, and you have a delicious and satisfying meal. 4318 N. Western Ave., Oklahoma City. www.sushineko.com

Cinnamon Roll
Savoy Restaurant

There is something about that most basic of breakfast pastry, the cinnamon roll. One bite of a warm, gooey, fresh-from-the-oven roll and a bad day can be instantly transformed into the best ever. In Tulsa, there’s no other place to go for the best cinnamon roll ever than Savoy Restaurant. The warm, fluffy bread; cinnamon-sugar and sticky icing combine in some other-worldly way in the ovens at Savoy to create one of the most perfect creations ever, well, created. For those not within driving distance of Savoy, the restaurant sells a frozen version of their famous cinnamon rolls online. 6033 S. Sheridan Rd., Tulsa. www.savoyfoods.com

Woody at One Hundred

By

Staff

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January 30, 2012

It seems hard to believe that Woody Guthrie would have turned 100 years old this year. Born July 14, 1912, the Okemah native quickly moved into the national arena as a young man writing and singing songs that spoke to the common people struggling through the Great Depression of the 1930s. As the country trudges through another economic collapse, those songs and words still speak to us. It’s as if Guthrie has always been with us. He died in 1967. Gilcrease Museum honors our troubadour with Woody at One Hundred, an exhibition of artifacts from Guthrie’s life (including hand-written lyrics to “This Land is Your Land”), art created of the folk hero’s image and other objects testifying to his belief in social, political and spiritual justice. The event is curated by the Grammy Museum and Woody Guthrie Archives to coincide with a tribute scheduled for the Feb. 12 Grammy Awards broadcast on CBS. It also heralds the 2013 arrival of Guthrie’s archives, recently purchased by the George Kaiser Family Foundation, in a new facility in Tulsa. Woody at One Hundred goes on exhibit Feb. 5-April 29. www.gilcrease.org

OKC Thunder

By

Staff

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January 30, 2012

The fan nightmare that was the NBA contract dispute is over, and professional basketball has been making up for lost time. It couldn’t be truer for our own Oklahoma City Thunder. With the season pushed back to a Dec. 25 opening due to negotiations between pro team owners and players, the Thunder stormed out against Orlando Magic with a 97-89 win. The streak kept going against the Minnesota Timberwolves, Memphis Grizzlies, Dallas Mavericks and Phoenix Suns until Jan. 2’s loss to the Mavericks followed by the Portland Trail Blazers. The Thunder team regained its footing on successive matches to deliver what Oklahoma and game watchers knew it could do. With the game schedule continuing into the end of April, there’s still a lot of terrain highs and, yes, possible lows the team can experience. Expectations are high for the relatively new team. If the early part of the season is any indication, the Thunder will get some serious backing from its most important supporters: Fans. www.naba.com/thunder

Johnny 5 Dance Party

By

Staff

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January 30, 2012

Not long ago, if it was Wednesday in Tulsa, it was dance party night in downtown with DJ Robbo and friends spinning the ‘80s back from oblivion. Mixtape Wednesdays made hump day even more attractive as a mid-week solution to workday burnout. Friends went to the Blank Slate, Exit 6C, the Eclipse and other locations past and present to find a beat to “get down to.” When Mixtape ended in November, followers were disappointed. Little did they know the dance event would resurrect once more as Johnny 5, a monthly dance party that surfaced last month on Friday the 13th at the Crystal Pistol, 417 N. Main St. Tulsa’s Robbo returned with Jeff Richardson and collection of music from the ‘80s and ‘90s along with idie, industrial and electropop sounds. Look for the rounds of insanity at Crystal Pistol on Feb. 3 and March 3. Keep in mind that you must be 21 and over to enter. Admission is free, so what are you waiting for? www.facebook.com/crystalpistolsaloon

Who Says I’m Single?

By

Patrick Nelson

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January 30, 2012

For the past couple of years, I’ve attended Oklahoma Magazine’s Single in the City charity auction in Oklahoma City. I really like the event. There’s always a bunch of hot girls in attendance, all the proceeds benefit a great cause and I’m usually able to sneak some drinks onto my editor’s bar tab. Plus, Oklahoma Magazine lets me roast the singles on my website. When you take a break from reading The Pioneer Woman or Dooce or this column, you should check it out. While you’re there, click on some ads.

This year’s auction nearly took a turn for the worse as someone actually had the nerve to nominate me for the auction. To make matters worse, Oklahoma Magazine then asked me to be a participant. My slightly edited, three-word reply to their request was, “No Freakin’ Way.” And this is why.

Tatiana – the European fashion model I’m dating – would not be pleased. I like how the people at Oklahoma Magazine just assumed I’m single. They probably figured that was the case because I like to watch Forensic Files marathons and still play Sim City. What they forgot to consider is that I’m a local pseudo-anonymous D-list celebrity blogger. That gets me tons of phone numbers at bars or Target. In fact, I think my internet celebrity status is the only reason why Tatiana likes me so much. Or it could be Ogleville: the pollution-free, futuristic city I built in Sim City and dedicated to her.

The last time I participated in a charity singles auction, I was bought by an old lady named Phyllis. When I was 21, I participated in a charity auction to benefit some nonprofit retirement community. The lady who bid the most on me ($5.18) was named Phyllis. Our first date was kind of weird. I went over to her house and changed some light bulbs. Afterward, she invited Blanche and Doris over and we played bridge. The date ended when Phyllis fell asleep watching OETA.

I’m way too good looking. This year’s singles are very attractive, but they got nothing on me. I’ve been nominated for People’s “Sexiest Man Alive” twice (thanks, Tatiana!) and my abs are so hard and chiseled that they’ve been confused for slate (thanks again, Tatiana!).

I don’t want to make fun of myself. As I mentioned above, I usually roast the singles on my website. If I were a participant, how could I make fun of myself? That would be difficult. I’d have to write something like “Patrick’s hotter than melted milk chocolate in a fat person’s mouth,” or “Patrick’s so dashing that he rides through the snow in a one-horse open sleigh.” Plus, I’d have to explain the eye patch. That’s never fun.

Read more about Patrick’s imaginary girlfriend at www.thelostogle.com.

The Meat House

By

Jami Mattox

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January 30, 2012

When the name of your butchery is something as primal, as perfunctory as The Meat House, expectations are high. Steaks, sausages, artisan and exotic meats should be the status quo. And at the newest butcher and grocery store in the Oklahoma City area, those items certainly are. Steaks cut to order; specialty, $18-per-pound bacon; duck and rattlesnake are just a few staples in the cases at The Meat House. And, when possible, meats are provided by local farms and ranches, ensuring high quality. Areas devoted to fresh produce, delicious marinades and spices mean The Meat House is a throwback to days when your local, neighborhood grocer could offer everything you need to make a delicious meal for your family. For those who are looking for a quick fix, The Meat House also offers prepared meals for take out, and the grocery’s website offers meats for sale online. 2249 W. Danforth Rd., Edmond. www.themeathouse.com

The Spudder

By

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January 30, 2012

There’s nothing trendy about this 36-year-old bit of Tulsa culinary tradition tucked away near 51st and Sheridan, yet, as locals in the know will tell you, it’s hands down one of the best places in town for steaks. The décor celebrates Tulsa’s oil heritage, but the menu revels in meat, and lots of it.

On a recent Friday evening, we put the restaurant to the test with a birthday party that kept growing – a pet peeve of any server, I’m sure. Our server, decked out in denim overalls, graciously added chairs and kept the drinks flowing while we perused the menu. The Spudder offers a selection of appetizers and seafood, but here it’s really about deciding which cut of beef you want. Choices include a small (6 oz.) or large (9 oz.) filet, 12 oz. ribeye, 22 oz. prime rib, which Man vs. Food host Adam Richman proclaimed the best he’s ever eaten, and a gargantuan 26 oz. porterhouse. There’s also chicken, lamb and an entire pork tenderloin. Meats are cooked to juicy perfection over live charcoal, and all meals come with potato soup, though our server recommended the tomato soup, house salad and a loaded baked potato. If by any chance you have room for dessert, ask your server about the day’s selection. 6536 E. 50th St., Tulsa. www.thespudder.com

Single In The City

By

Jami Mattox

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January 27, 2012

The Chili Champ

By

Jill Meredith

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January 26, 2012

Mike Mayenschein knows his chili. He has entered and won many chili cook-offs since 1994 and is steadfast in his approach to making delicious, no-nonsense chili.

Born in Chicago, Mayenschein moved all over the country before settling in Oklahoma in 1987. In 1994, he tagged along with a friend to a chili cook-off, and he was hooked. He has competed – and racked up championships – ever since.

One important note about competition chili: There are no beans, pasta, rice or other fillers allowed. Only the meat and “gravy” are permitted.

So what makes a really good bowl of chili? Mayenschein shares several tips for making a great bowl of “red.”

“Making delicious chili is all about building layers of flavor,” he says.

This is achieved in several ways. First, the meat is not seared or browned; it should only be “grayed,” or cooked just until the pink is gone. If the meat were seared, it would not be able to absorb the spices. Mayenschein recommends using ground chuck because it has a higher fat content than other cuts, and fat equals flavor.

“The first and most important indication that the meat is good is if the drippings are a bright, golden color.”

The spices are added in batches, known as “dumps.” This is done for a couple of reasons. “Some spices can and will become bitter if cooked too long,” he says. “The chili should just bubble every few seconds. This keeps it from reducing too quickly and burning.”

Another secret to making great chili is to cook it in an enameled cast iron pot. The enamel is important because a plain cast iron pot would react with the acid in the tomato paste and give the chili an unpleasant, metallic flavor.

One of the most interesting tips Mayenschein shares is adding bone-in pork chops to cook with the chili. It is similar in flavor to adding ham hock to a big pot of beans.
He also suggests only using coarse sea salt because it contains some minerals that other salts don’t have.

One last tip Mayenschein shares is to regrind the already ground spices for a more uniform consistency and also to help release the oils.

Mike’s Championship Chili

The chili takes three hours to cook once everything is added, but it is well worth the time commitment. A big bowl of chili is a delicious thing by itself, but of course, there are other uses for it, too. Frito chili pie would be stellar with homemade chili, as would three-way spaghetti. However, one of Mayenschein’s favorite things to with his chili is to make a tasty dip.

“Melt a large block of Velveeta and then add chili to it until it has a good consistency,” he recommends.

4 lb. ground chuck (80/20)
1 can beef consommé
1 can chicken broth
1 8-oz. can tomato paste
Chicken bouillon
Beef bouillon
Cayenne powder
Onion powder
White pepper
Garlic powder
Chili powder
1 stick butter
White sugar
Brown sugar
2 bone-in pork chops
Coarse sea salt

Mix each “dump” separately.

Dump 1
2 tbsp. chili powder
1 tsp. white sugar
1 tsp. beef bouillon
1 tsp. garlic powder
1 tsp. salt

Dump 2
4 tbsp. chili powder
1/2 tsp. cayenne
1 tsp. chicken bouillon granules
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. white pepper
1/2 tsp. white sugar

Dump 3
4 tbsp. chili powder
2 tsp. MSG
1 tsp. chicken bouillon
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. brown sugar

Divide meat into two equal portions. Gray one portion of meat (cook just until the pink is gone) in half a stick of butter. Remove and set aside to drain well. Repeat for second portion. To the pot add chicken broth, beef consommé and two cans of water. Heat until simmering, then add dump one. Dissolve spices, then add ground chuck and the two pork chops. Heat until simmering. Simmer on low heat for two hours, stirring regularly. Remove chops and add dump 2 and two dollops of tomato paste, blend and simmer for 30 minutes. Add dump 3 and simmer another 30 minutes. Stir regularly. Add water if sauce is too thick. Salt to taste.

Historic Hanoi

By

Michael W. Sasser

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January 26, 2012

It’s a name that still stirs passions in many Americans, but in the 21st century, there’s a good chance a savvy traveler might hear “Vietnam” and think of planning a trip as opposed to reliving the turbulent conflict of the 1960s and 1970s.

Certainly things have changed for Hanoi, Vietnam’s capital and second largest city. Part of that is because the city is at peace, despite a lengthy history of war, strife and occupation. Aspects of its peace dividend contribute to the allure of the city. Most notably, Hanoi never experienced the advent of modern architecture in the ‘70s and ‘80s, so even though it’s in the midst of a building boom now, much of its Colonial French-meets-Chinese influence in architecture and design remains intact, particularly in Hanoi’s Old Quarter.

The appeal of Vietnam is history and an intricate culture, so it’s no surprise that the most popular and ubiquitous attraction is the Thang Long Water Puppet Theatre across the street from the shores of the Hoan Kiem Lake. Live musicians accompany folk legends from Vietnamese history, expressed through wooden men, women and dragons, dancing and splashing on the face of the water. Sure, the tales are told in Vietnamese, but it is still a magical experience for visitors. Nearby, the Ly Thai To Statue & Park is one of the city’s most popular open spaces.

History and culture converge at numerous destinations in Hanoi. Chief attractions include the Ho Chi Minh Mausoleum, the Ho Chi Minh Museum and the Presidential Palace (when open). The Fine Arts Museum is interesting both for the largely unexplained work that does appear as that which does not – only Communist Party-approved works can be displayed. The Army Museum explores 2,000 years of military history, and the National Museum of Vietnamese History’s collection dates back more than a millennium. The Museum of the Vietnamese Revolution is housed in an 80-year-old building that is considered a successful example of the blending of French Colonial and traditional Vietnamese architecture. Among numerous handsome temples, the Temple of Literature is notable as Vietnam’s first university, formed more than 1,000 years ago.

Sites of interest to history buffs include the Downed Aircraft Memorial and the Hoa Lo Prison (“Hanoi Hilton”), which is now a museum of note if not necessarily an arbiter of unbiased history. Less controversial are the colorful markets, Hang Da and Dong Xuan.

Dining in Hanoi can be an epiphany or a nightmare. Although the city’s celebrated global influences manifest in the form of diverse culinary options and terrific food can be found at even tiny stands with plastic furniture in the Old Quarter, some local delicacies don’t translate to many Western palates – think dog meat, cobra and extract from giant water bugs. Plan in advance and ask advice of trusted sources – good advice to consider for your entire Vietnam adventure.

Stay In Style

Hanoi’s diversity in accommodations has increased in recent years and includes numerous offerings.

Sofitel Legend Metropole Hanoi has certainly has its share of celebrity guests since its 1901 opening, from Graham Greene to George Bush – and for good reason. Classic design elements merged with myriad modern conveniences and flourishes set the stage for a convenient, comfortable, five-star stay complete with spa, restaurants and business necessities. www.sofitel.com.

Grand Plaza Hanoi Hotel’s 618 rooms feature city views and all of the modern conveniences frequent travelers appreciate, with pampering touches such as area shuttle, satellite television and a health club. http://grandplazahanoi.net/

Fraser Suites Hanoi is conveniently located just three miles from Old Quarter and is favored by those who appreciate the most modern accommodations. Each of the 186 residences lives up to the term with comprehensive amenities and ultra-chic design. http://hanoi.frasershospitality.com/

At a Glance

Hanoi is located on the east bank of Vietnam’s Red River approximately 1,000 miles north of Ho Chi Minh City and is the nation’s capital and second largest city.

Access: Numerous international airlines service Noi Bai International Airport, which is some 20 miles outside Hanoi.

Population: Approximately 2.6 million in the urban areas.

Climate: Humid subtropical with hot rainy summers, short relatively mild winters and generally mild transitions.

Main Attractions: History, culture and architecture are what draw most to this ancient city long cut off from the Western world.

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Plan: Make as many arrangements ahead of time before arriving in Vietnam to avoid the numerous tourist scams perpetrated by everyone from hotel operators to cab drivers.

Tour: Definitely plan a Ha Long Bay tour or an overnight boat stay to enjoy the spectacular scenery. Most hotels can make the arrangements.

Daytripping: A guided tour to the Perfume Pagoda, an ancient Buddhist pilgrimage site about 40 miles from Hanoi, features a boat trip, hike or cable car up a mountain to an impressive limestone cave rich in Buddhist icons.

Visit Online

www.vietnamtourism.com

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