Songs About Food: The Flaming Lips

"... she'll make you breakfast, she'll make you toast but she don't use butter, she don't use cheese, she don't use jelly or any of these ..."

The 90s were a great decade for music for a number of reasons, not least of which was that bands wrote novelty songs that were actually funny without being completely stupid. Need examples? OK, here are three: Gary Young's "Plantman," Tripping Daisy's "I Got A Girl," and, of course, this week's entry, The Flaming Lips' "She Don't Use Jelly." Sure, they were silly, but there were real songs behind the smirks - just watch this amazing piano/vocal rendition of "Jelly" for proof of that. Plus, who can argue with a song about toast, tangerines, and Cher?!? [[justin]]

Happy Family

Though I may not be "sitting here in Queens, eating refried beans" (I'm in Philadelphia, drinking ginger beer) I still feel that, like the Ramones, the world is a better place for having refried beans in it. These beans make my family happy; they're great as a burrito filler, nacho topper, or Triscuit/corn chip companion. [[jessica]]

Oh-So Punk Refried Black Beans
1 15 oz can black beans, including liquid.
1 Tb margarine
1/4 tsp chili powder
1/4 tsp cumin
1/2 tsp minced garlic
1/4 tsp onion powder
1/8 tsp cayenne pepper
1 Tb chopped fresh cilantro
Salt and Pepper to taste

- Heat margarine in a non stick skillet on medium heat.
- Add spices and cook until fragrant, about 2 minutes.
- In a separate bowl mash the beans until you reach a chunky paste consistency,
leaving some beans still intact.
- Add to skillet with spice mixture and continue to cook until heat through
- Stir in cilantro and serve warm.

Songs About Food: The Ramones

"... sitting here in Queens, eating refried beans ..."

How can you argue with a band who made a twenty year career out of two-minute songs about pinheads, mental illness, and, of course, food? From Burger King to chicken vindaloo to this week's entry, refried beans, the Ramones were to New York what Descendents were to Southern California, and the world is a better place for having had them in it. Sure, their legend was tarnished when Johnny said, sincerely, "God bless George W. Bush" during his Rock and Roll Hall of Fame acceptance speech, but with songs as great as this, I'm willing to let it slide. Gabba Gabba Hey! [[justin]]

Re: Yesterday's Recipe

A brief list of people who love Jessica's Peanut Butter Chocolate Bites of Spicy Love cookies:

1. Me
2. This guy:



I love me some cookies. Damn. [[justin]]

Peanut Butter Chocolate Bites of Spicy Love

For the past two months I have been on a total cookie binge. I have dreams about cookies. The mere mention of cookies makes my mouth water. The notion of "cookie dinner" is the highlight of my day. My personal preference is classic chocolate chip - slightly chewy, not too crunchy, lots of chocolate - but in all honesty, I will probably eat any cookie that's within arm's reach. Don't judge. I have little self control; only slightly more than Justin, who is a self-proclaimed cookie monster with no willpower. Cookies are truly his sweet, crunchy, tasty Kryptonite. Why do you think he's so nice to me? Really, it's only because I bake him cookies. Remember that the next time you need a favor. Or just make these and be happy:


Peanut Butter Chocolate Bites of Spicy Love
1 cup flour
3 Tb cocoa powder
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup sugar
2 Tb Agave
2 Tb vegetable oil
1/2 teaspoon vanilla extract
2 tablespoons unsweetened apple sauce (15 ml)
1/2 cup natural peanut butter
sugar for garnish

- Preheat oven to 325 degrees.
- In a mixing bowl stir together flour, cocoa powder, cinnamon, baking soda, and salt.
- In a second bowl mix sugar, agave, vegetable oil, vanilla, apple sauce, and natural peanut butter. Stir until smooth.
- Add flour mixture to sugar mixture and stir until mixed into a dough.
- Form dough into 16 equal pieces and shape into balls. Press down slightly to make neat mounds.
- Place 2 inches apart on a lightly greased cookie sheet. Sprinkle tops with sugar.
- Cook for 12 minutes.

Enjoy! [[jessica]]

I Like Spring. I Like Greens

"I like food. Food tastes good": I couldn't write a better lyric if I tried. Seriously. This hunger-inducing song evokes thoughts of eating my favorite foods; currently, all things green and spicy. The Descendents also remind me of my college days when things were simpler, not quite as tasty, and the only vegan option in the dining hall was the vat of canned vegetable chili. It was passable vegan meal when topped with some uncooked tofu from the salad bar. I cannot express how happy I am to have access to a full kitchen again and recipe is in honor of those sad attempts at healthy living and fervent activism.

I got the idea for Spring Green Chili by mixing two of my favorite things: salsa verde and classic vegetarian chili. Instead of using red tomatoes I used tomatillos - a small, green-husked tomato relative from Mexico (tomate verde). You can find them in most produce markets and some supermarkets. When you can, always try to use fresh, herbs and vegetables.

This recipe is very flexible: Don't have peas? Use some edamame. Adverse to all things cilantro? Then try chopped spinach or kale. It's a good opportunity to experiment, so let me know what you come up with! [[jessica]]


Spring Green Chili
1 jalapeno, seeded and minced
1 bell pepper, diced
6-8 tomatillos, rinsed and diced
1 medium onion, diced
2 stalks celery, diced
1 Tb oil
1 Tb minced garlic
2 tsp adobo seasoning
1 tsp chili powder
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt
1 bunch cilantro, chopped
1 can pinto beans (and liquid)
1 cup corn
1/2 cup peas
2 Tb nutritional yeast
1 veggie bouillon
1 Tb soy sauce
2 tsp agave
2 tsp vinegar
black pepper to taste

- Heat oil in a nonstick pot.
- Add the onion, peppers, celery, and garlic and saute until tender, stirring occasionally, about 5 minutes.
- Add the seasoning and tomatillos and cook down, about 3 minutes.
- Add the remaining ingredients (plus 1/2 cup water if too thick). Adjust seasoning to your taste.
- Let simmer on low heat at least a half hour to allow flavors to brighten.
- Serve hot with corn bread, rice, or grits.

Songs About Food: Descendents

"... I like food. Food tastes good ..."

The singer has a PhD in biochemistry and once said that his favorite songwriting topics are "relationships and food." Their merch store offers a supremely boss pair of completely vegan Vans (I wear size 9.5, FYI). The official band FAQ says that they drink, collectively, eighteen pots of coffee every day. Maybe this helps explain why, like, ninety percent of their songs fall far short of the three-minute mark? I could go on and on, but I think you're getting the point. If you're not already on board with Descendents, you're missing something truly, truly wonderful. "Thou shalt not commit adulthood." ALL! [[justin]]

Disappointment to Disappointment: I Can't Wait to See What Tomorrow Holds

Manny Ramirez: the latest MLB steroid casualty. At this point, I can't say that I'm surprised but I sure am disappointed. He was a superstar, but not a superhuman; his numbers were strong enough to make him one of the greats, but not so much so that you would immediately assume that he was juiced. Career high home runs? 45, twice, 1998 with Cleveland and 2005 with the Red Sox. Career high batting average? .351, in 2000, his last season as an Indian. Overall numbers (15+ seasons, including 2009 games): 2400+ hits, 533 home runs, .315 average. Not so far removed from, for example, the great Frank Robinson (2943 hits, 586 home runs, .294 batting average), whose irritation with being passed by Barry Bonds on the all-time home run list is starting to seem more and more reasonable with every new revelation. McGwire, Bonds, Clemens, A-Rod, Manny; major league baseball is now only marginally more legitimate than pro wrestling, and that is indeed a sad development.

The revelations about Manny were the second major disappointment I suffered in the past 24 hours. Prior to that, I was trying to go two-for-two with excellent Mexican ("Mexcellent"?) food by following our completely satisfying trip to Mission Burrito with Adobe Cafe (1919 East Passyunk Ave, South Philly, (215) 483-3947). But this wasn't just a post-home run strikeout; our dinner at Adobe was like following a homer by lining into an unassisted triple play.

First things first. Upon opening the front door, we were greeted by a strong bleach smell and a total absence of waitstaff. Not a good sign. Five minutes passed before we decided to take a walk around the neighborhood and come back later, thinking that maybe they were just opening late after a long Cinco de Mayo celebration the night before. Poor form, but things looked up a bit upon our return. The bartender gave us a friendly greeting and seated us immediately, our waitress was cheerful and personable (and totally shared Jessica's haircut!), the menu had an extensive selection of veg/vegan options, and the chips and salsa were better than average. Reread the previous sentence; it's the last positive thing I'm going to say for the rest of this review.

We ordered two meals, seitan enchiladas and a fire-roasted tofu sandwich. I don't even know where to start with the sandwich. The entire thing was a mess. The tofu, other than black grill marks on both sides, had minimal seasoning and no flavor. "Cooked" like that, it's no wonder that carnivores make fun of us. Hoping to salvage it, I spooned on a liberal dose of the cilantro pesto sauce. One bite and, no joke, I thought I was going to hurl right there on the table. Either that pesto was spoiled or that chef needs to consider alternate career options. Truly one of the foulest tastes I've ever encountered. On the bright side, the fries were at least edible, if wholly unremarkable.

The enchiladas were better in comparison, but that's not saying much. The tortillas were soggy, the seitan was overcooked, tough, and chewy, and the sauce was only lukewarm. I'm actually fairly certain that the sauce came right out of a can, but I'm having a hard time putting my finger on the brand. Much the same could be said for the beans and rice on the side; they looked and tasted like they were right off a supermarket shelf, without even a minimal effort made to customize or alter the flavors. This was simultaneously annoying and relieving - annoying, because I didn't drive to South Philly for a store-bought taste; relieving, because unlike most of the rest of the food we ordered, these items were at least somewhat tasty.

The bill, including tip, came out to $30. For that same money, we could have easily gotten two equally filling and exponentially better-tasting meals at Fu-Wah, or just gotten groceries and cooked at home, with leftovers. Either would have made for a far more enjoyable meal. I can't say that this was the worst meal I've ever eaten, believe it or not, but it was easily in the top five. Avoid at all costs. [[justin]]

Presidential Peach Salsa

This week's song inspired a concoction that's both presidential and peachy because:

a) it's boss
b) there are peaches in it
c) it's saucy, sweet, refreshing, and full of confidence - just like our President.

This is a great recipe when you want to break free from the tomato salsa monotony and wow some friends at a gathering. We ate it with organic corn chips but you could use it on bean burritos or get sassy and do some sweet and spicy nachos. Take this recipe and think outside the box, or jar.
[[jessica]]

Presidential Peach Salsa
1/4 cup onion, diced
2 cups peaches, skinned and cubed
1/4 cup fresh cilantro, minced
1 Tb fresh basil, minced
1 jalapeno minced and seeded
2 Tb orange juice
2 Tb lime juice
1/2 tsp sea salt

- In a medium bowl, combine all ingredients and toss well.
- Refrigerate for at least 1 hour to allow flavors to marry. Note that the jalapeno will slowly heat up, so wait before adding more if at first it's not spicy enough. Serve cold.

Songs About Food: The Presidents of the USA

"... movin' to the country, gonna eat a lot of peaches ..."
It was hot last weekend. In the eighties. And I don't mean that like when you ask a hipster why they're wearing orange stretch pants with a lime green sweater and white sunglasses and they say, "because this look is hot like in the 80s!" No, I mean that it was a mini-heatwave with temperatures nearing ninety degrees Fahrenheit. Also, that look was stupid then and it's stupid now. Anyway. Summer weather always makes me want to eat fruit. Peaches are one of my favorites and apparently, the Presidents of the United States of America feel the same way. There's really nothing I don't love about this band, but I'm especially fond of this video because when their idyllic outdoor jam is busted up by ninjas (!!), they don't just wimp out and run away crying like I probably would. Instead, they calmly lay down their instruments and proceed to school those ninjas with the power of rock and their own vastly superior kung fu skills. Gotta love that. [[justin]]

A Good Philly Burrito? Mission (Not) Impossible

I love Mexican food. Beans, rice, and spice are the staples of my diet anyway, so naturally it's a perfect match. But when it comes to Mexican restaurants, I have to get past the (usually) tacky decor before I'm a happy camper with a bean burrito and some salsa. Then, it's all gravy.

This is not true for people from California (aka Justin). They have a different standard that I just cannot grasp; it's like they can taste the efforts of a corn fed, California-raised Mexican cook, and the food's just not the same without it. Perhaps I would feel the same about a cheesesteak made in San Francisco but I doubt I would approach the matter with the same fervor (regardless of the fact that I don't eat beef). So if I've learned anything, it's this: don't try to make Mexican food for Californians and if you do, you'd better call it something else.

And that brings me to today's discovery. We were hungry, driving around the western suburbs among the endless sea of strip malls and standard array of fast food pits, when I saw a bright beacon of hope - Mission Burritos. I knew things were going to be good as soon as we approached the sunny exterior accented with fresh potted spring flowers and saw the sign advertising it as a "California Style Mexican Grill". If nothing else, I knew Justin would be glad to know his people - Mission Burrito is named after the Mission district in San Francisco - are representing locally. That should keep him happy, right? Well, he'll tell you in a minute.

Mission Burrito has an extensive menu with a standard array of carnivorous, vegetarian, and kid friendly options. They emphasize fresh seasonal ingredients, no lard or MSG, extra avocado is an option for every dish and fresh pico is the sauce of choice. I ordered the Vegetarian Burrito and was quite satisfied with the balance of grilled vegetables, pico de gallo, black beans and a rice that was spicy and salty enough for my strong palette. We also indulged in the salsa bar which was good but slightly frustrating. I think that chips and salsa should be included with the meal, but the price was low enough for me to willingly pay the extra cost to have the multiple salsa options. The atmosphere of the restaurant was appealing and comfortable, with a tastefully hip, casual decor with carefully considered details. You can tell these people are really trying to give you something authentic and I can always support a local restaurant that cares about the little things. I'm excited about this new discovery and when it comes to dining, I encourage you to try something new. You'll never know what you're missing if you don't. [[jessica]]


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So here's the thing about most Philadelphia Mexican restaurants: no matter how good the food is - and frankly, it's usually pretty crappy - it always kind of feels like you're having dinner at a terrible suburban theme restaurant. Sombreros as artwork, waiters dressed like bi-curious matadors; it's not so much dinner as it is "a dining experience emulating the authentic taste of Old Mexico." You know what I'm saying. And for what it is, it's, you know, fine, whatever. But let's be clear about one thing. That is most certainly not "authentic." Now, I wouldn't say that I know a lot of Mexicans, but I'm from California: I know a lot of Mexicans and I have yet to roll over to someone's house for enchilada night and see a freaking hat hanging on the wall.

So perhaps you'll appreciate my skepticism when we had family day at Target and decided to stop for dinner at Mission Burrito (32 Baltimore Pike, Lansdowne PA, (610) 622-6900). Everything about this place was a warning sign: Strip mall? Check. Suburbs? Check. Big festive hat on the sign? Check. With great trepidation, I parked the car but as we approached, I felt something unexpected: hope. The interior decor was understated and tasteful - stainless steel counters, tile flooring, and mustard walls with burgundy and midnight blue accents - and there were live plants surrounding the front door. Save for a small set of American options, the menu stuck to the basic burrito-taco-quesadilla trinity with only a few additional essentials (carne, flautas, torta, etc.). Most exciting, though, was the collection of press clippings in the front window that alerted me to the fact that the owners are from San Francisco and that they're trying to recreate a "California Style" restaurant. And that's when it hit me: It felt like hope because it felt like home.

California design, no doubt, but what more can I say about the food that Jessica didn't already say? Our burritos were quite good, stuffed to the breaking point with fresh ingredients and an outstanding hot pico, and reasonably priced ($6.59 for her veggie, $5.99 for my beans and rice). The black beans were especially good, tender and saucy but still firm and hearty. I can also get down with the fact that Mission Burrito uses no lard or MSG, so you really taste the flavor of the ingredient rather than the additives. All six sauces at the salsa bar were well above average although special kudos should go out to the spicy verde; I'm usually not into green sauce but this was good enough to make me reconsider. My only real complaint with Mission Burrito is that they charge an additional $1.25 for the salsa bar. I don't know if I've ever paid extra for sauce before, and that seems a bit on the stingy side to me.

This was, by far, the best Mexican food I've had since I moved here - not good enough to crack my top five all-time (Corrales, Ventura; Los Cantaros, Oakland; El Farolito, San Francisco; La Burrita, Berkeley; Papalote, San Francisco), but we're already making plans to go back and I suspect that this one will quickly make its way into our regular Philadelphia dining rotation. Recommended. [[justin]]

Hungry Stomach, Hungry Heart

Jessica and I went to see Springsteen - her first time, my third - on Tuesday night at the Spectrum. He totally ruled, but you already knew that. Before the show started someone walked past us with a slice of pizza that smelled so good, I've been craving it ever since. Tonight, in honor of The Boss, I had an Amy's Roasted Vegetable No Cheese Pizza ($7.69, Whole Foods) for dinner while listening to a mix of my favorites, old and new - playlists at the end of this review. A few weeks ago ("What's Better ...", April 11) I referred to this pizza as "the best frozen vegan pizza" and today I'll share the reasons why. Without further ado ...


Top Five Reasons Why Amy's is the Best Frozen Pizza
1. Take a look at that picture. Once you get past being hell of jealous of my amazing Burger King Empire Strikes Back drinking glass, you might notice that the pizza on the plate doesn't exactly resemble the pizza on the box. That's because the pizza on the plate has more toppings on it than the picture leads you to expect. In this case, bigger really is better.

2. The toppings are delicious individually and go ridiculously perfectly together. The caramelized onions, which coat the crust and take the place of a traditional tomato paste, are sweet and tangy. You definitely notice the sweetness more in bites that don't contain the roasted red peppers, but even then, it's not overpowering. The shiitake mushrooms add a meaty texture along with the artichokes (which are, by far, the most abundant topping). Whoever came up with this recipe should get some sort of public recognition above and beyond this blog. President Obama, if you're reading - and, of course, you are - might I suggest you nominate this person for a Presidential Medal of Freedom? I mean, good lord, if Reagan can give one to Bear Bryant ...

3. No matter how fresh and delicious the toppings are, if they're set on a bad foundation, there's no way that it's going to end well. This crust more than lives up to the toppings it supports: doughy and moist, but thin enough to have just a little bit of crunch to it. As a fan of thin crust pizza, this is exactly what I look for, although it does mean that you have to be extra careful not to leave it in the oven too long and char the bottom. That said, the crust was probably my favorite part of this pie.

4. This pizza fills you up, but doesn't leave you feeling bloated or heavy. I guess that would be especially true if you don't eat the entire thing in one sitting, like I did. Try that with Domino's and let me know how it works out for you - not as well, I suspect.

5. In general, I'm pro-Amy's. I've eaten most of their vegan items and have yet to be disappointed or even ambivalent; this is one brand that I know I can count on for a high-quality meal/snack. True, I did have a bit of an issue with one of their frozen burritos a while back (see "Dinner is a Time ...", April 16, for details), but that was probably as much user error as anything else. I'll be reviewing more of their products in the weeks to come, but overall, I'd say that you really can't go wrong with Amy's.

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Top Ten Classic Springsteen
Night
Growin' Up
My Hometown
Jungleland
Atlantic City
Does This Bus Stop at 82nd Street?
One Step Up
Rosalita
Born to Run
I'm A Rocker
Tunnel of Love (#11, but it's way too great to exclude. Sue me.)
Incident on 57th Street (#12, but ...)

Top Ten 21st Century Springsteen
Radio Nowhere
The Rising
Livin' in the Future
My Lucky Day
Surprise, Surprise
The Wrestler
Girls In Their Summer Clothes
Devils & Dust
Your Own Worst Enemy
Lonesome Day

The highways were indeed jammed with broken heroes on a last-chance power drive that night, friends. So, so awesome. [[justin]]