It’s back! The return of Vanilla Coke!

Back in November, I published a post (see here) about my favorite soda pop varieties and bemoaned the fact that my #1 favorite, Vanilla Coke, and several others had disappeared from the grocery store shelves early-on in the pandemic. Single 16.9 oz bottles of Vanilla Coke were occasionally offered in the pop cooler near the store’s pizza/prepared foods section, but it was missing in the soda aisle for an entire year.

Well, a few weeks ago, Vanilla Coke made an unexpected comeback at the grocery store. First came six-packs of 16.9 oz plastic bottles. Yahoo! I stocked up not knowing if the return was a temporary blip. A week later came the more-convenient twelve-packs of 12 oz aluminum cans (see photo above). Fantastic! Yes, friends, Vanilla Coke is back and I’m indulging, but don’t tell my MD!

Papa Al’s Hot Sauce – It’s back!!!

Back in December 2018, I wrote a post bemoaning the discontinuation of Papa Al’s Hot Sauce, which had been locally-made here in Rochester, New York. See that post here. Boy, I loved Papa Al’s sauce and enjoyed it for forty-years. I’ve periodically thought about the sauce, wishing I could once again drive over to Southtown Beverages in Henrietta, New York to pick up a couple of bottles as I used to, but that ship had sailed for good. Or had it?

A few weeks ago, a fellow-blogger came across my post and inquired if I had ever tried to reproduce the sauce and asked for my recipe. Well, that got the old brain neurons firing. Referencing the list of ingredients from my last bottle of Papa Al’s sauce – ketchup, cayenne pepper sauce, water, Worcestershire sauce, vinegar, salt, black pepper, and celery powder – I attempted to recreate the sauce by guessing on the ingredient proportions. The initial result? Hmm. Not bad. But there was touch of sweetness present that the original sauce did not have. I assumed that the sweetness came from the regular ketchup. The next day, I went to the grocery and bought a bottle of Heinz low-sugar ketchup. With this second attempt, I also simmered the sauce for one hour to blend the flavors as per our youngest son’s suggestion. He’s also a Papa Al’s Hot Sauce connoisseur and aficionado and we texted back and forth throughout this re-creation experiment. I put the new batch in the fridge overnight for it to “rest,” and sampled it in the morning. Pretty good. I judged the flavor to be around 85% authentic in comparison to the original. I then tinkered with some of the other ingredients (less vinegar, more celery salt) and the flavor of the third batch was in the proximity of 90-95% of that of the original. Excellent. Without any further ado, I present…

Papa Al’s Hot Sauce Recipe

Ingredients

  • 1/3 cup low-sugar or non-sugar ketchup
  • 1/4 cup Frank’s Red Hot Sauce (cayenne pepper sauce)
  • 1/4 cup water
  • 2 tsp. Worcestershire sauce
  • 1 tsp. vinegar
  • 1/2 tsp. celery salt
  • 1/4 tsp. black pepper

Combine all ingredients in a small saucepan. Use a whisk to thoroughly dissolve ketchup. Heat on warm for one hour, stirring occasionally. Do not boil. Put in sealed plastic container and cool overnight. Voilà! An extremely close facsimile of Papa Al’s Hot Sauce. Enjoy!

⚠️ WARNING: This Papa Al’s Hot Sauce facsimile has a good degree of spiciness and heat. Keep out of the reach of children, pets, and those with delicate palates.

Soda? In Rochester, we call it “pop.”

When I was growing up back in the 1960s, there weren’t as many concerns about nutrition, and soda was a staple of the American diet. Here in Rochester, we referred to soda as “pop” and generally still do. When out-of-towners asked for a “soda” back in the day, we thought that was very strange.

Every weekend, our Dad and a few of us kids would hop in the station wagon and take a short drive to the cinder block building at 625 Shelford Road (photo below) and buy a case of large bottles of “pop” from a local manufacturer, “Fiz Pop,” which was a lot cheaper than the national brands. They had many flavors and it was fun to pick out my favorites as we filled the case. Fiz eventually moved out of that location and my Dad began buying six-packs of Coca-Cola at the big grocery. One of my sweetest high-school-era memories is sucking down ice-old Cokes in the summertime while watching my little black-and-white TV late at night in my hot, un-air-conditioned bedroom.

These days, health experts strongly discourage drinking soda. There’s 39 grams of “sugar” (i.e., high-fructose corn syrup) in a 12 oz. can of Coca-Cola, which translates to 9.75 teaspoons of sugar per can. That’s A LOT of sugar.

I don’t drink a lot of pop/soda, but I do like to crack open a cold one on Saturdays after doing the yard chores. I definitely have my favorites. I have a small stockpile of my favorite varieties with samples in the above photo:

From left to right:

  • Dr. Pepper & Cream Soda – Great combo! Was on the grocery shelf for a limited time during the Summer, but didn’t see it for awhile. It’s now back in six-packs of 16.9 oz. plastic bottles.
  • Coca-Cola, Orange Vanilla – Haven’t seen this Coke variety on the store shelves lately.
  • Vernors – A very gingery-tasting ginger-ale that originally hailed from Michigan. Wikipedia states that “soft,” full-flavored ginger-ales like Vernors were popular before Prohibition, but afterwards, less-flavorful “dry” varieties like Canada Dry caught on.
  • Coca-Cola, Vanilla – Haven’t seen this Coke variety on the store shelves lately.
  • A&W Cream Soda – Hard to find. Stocked sporadically.
  • Coca-Cola, Cherry Vanilla – Haven’t seen this Coke variety on the store shelves lately.

The only Coke on the local grocery shelves lately is Classic Coke and Diet Coke. Has Coke given up on its specialty varieties or have the purchasing agents at our two local grocery chains just gotten lazy? Articles on the internet state that Coke has NOT discontinued its specialty flavors, but that it’s had a hard time keeping up with the high demand during the C-19 pandemic.

What’s your favorite flavor of pop…er, I mean soda?

Above: The Fiz Pop brand was was eventually bought by the Petix family, owners of College Club Beverages. That’s brothers Louie and Joe Petix in the photo above.
I also occasionally like to pick up some bottles of Jarritos-brand Lime and Tamarind flavored soda from Mexico in in the imported foods aisle.
Above: The former Fiz Pop building at 625 Shelford Road, now subdivided into multiple apartments.

Argh! What have they done to my favorite grape pie from Naples, N.Y.?

Did you ever have grape pie? It’s an annual tradition at our house. Just about every year (we missed last year), at the peak of the Fall foliage colors, my wife and I make the one-hour trek from Rochester to the village of Naples (pop. 2500) at the southern tip of Canandaigua Lake to buy a few grape pies. Wine-making is a big industry in the Finger Lakes region because of the clement “lake effect” upon the weather and there are many, many vineyards situated on the hills between the long lakes. Folks in Naples gained some notoriety for their picturesque community by taking some of those Concord grapes and making pies with them. Many Rochesterians make the trip to Naples in the Fall for the scenery and the grape pies.

On Saturday, October 17th, my wife and I began our journey southward to Naples. It was a sunny day and the farther south we drove, the more pronounced were the flaming red, yellow, and orange colors on the trees. The high hills of the region were awash with the bright colors. Stunningly beautiful!

Above: Fall foliage and one of the Finger Lakes

As we pulled into Naples, I contemplated which one of the many vendors we would purchase our grape pies from. We had always bought our grape pies at Cindy’s Grape Pies on Academy Street, but a couple of years ago, we saw on the Rochester news that owner, Cindy Trzeciak, was retiring and closing the business. I drove down Academy street for nostalgia sake, but was surprised to see a line of people in front of Cindy’s. Huh? We parked the car and eagerly stood in line for our two grape pies, so happy that the bakery hadn’t closed after all.

After securing our pies, we had a nice, leisurely lunch at the Redwood Restaurant down the road. Nothing fancy at the Redwood, just good, simple food. I chose a jalapeno burger and fries while my wife had sliced roast beef on kimmelweck, a Western New York favorite.

Full and content, we drove back towards Rochester with the beautiful Fall foliage once again gracing our way. We stopped at the Wegman’s grocery in Canandaigua for our favorite toppings to go along with our grape pies; whipped cream for my wife and vanilla ice cream for me.

We finally made it home and immediately served ourselves a generous helping of grape pie. Huh? Uh oh! With the first bite we both noticed that something was terribly wrong. One of the best features of Cindy’s grape pie was the thick and very flaky crust. But, the crust on this pie was very thin and soggy. Smelling a rat, I googled “Cindy’s Pies” and discovered that Cindy T. had sold the business to new owners back in September 2019 (see here). Hmph. The new owners had promised “not to change a thing,” of course, but that obviously was not the case. My wife and I were very disappointed. The second pie was exactly the same way. Next year, my wife and I will have to try the other prime, grape pie-seller in Naples, Monica’s Pies.

We thank and praise God for His beautiful creation and for good food and for good cooks who know how to prepare it.

Postscript #1: In case you’re curious, grape pie tastes somewhat similar to blueberry pie.

Postscript #2: When there’s not a pandemic going on, Naples hosts its annual Grape Festival the last week of September. See here.

Rochester meat hot sauce: Part 2 and comprehensive ranking

A few weeks back, I introduced another one of Rochester’s delectable contributions to haute cuisine; Rochester meat hot sauce. See here. Just about every local burger joint and hot dog stand in town serves up its own version of the meat hot sauce and you can even buy jars of it at the local grocery stores. Last time, we sampled Momma K’s, Coach Tony’s, and Don’s Original brands. Today, we’re going to try three more varieties: Uncle Timmy’s, Zweigle’s, and Steve T’s.

Uncle Timmy’s: This sauce is very similar in taste and consistency to Coach Tony’s; a very hamburger-y taste, but with a stronger cinnamon accent.

Zweigle’s: Rochester’s maker of the USA’s best hot dogs (see here) offers its own version of meat hot sauce, not in a jar, but a combination of spices in a plastic package. The process involves browning up a pound of fresh ground beef, adding water and the package ingredients, and simmering for half an hour. Voilà! A very tasty meat hot sauce.

Steve T’s: Steve T. is the nephew of Nick Tahou (d.1997), the former proprietor of Nick Tahou’s Hots, home of the original Garbage Plate (see here). Steve has his own hots and burgers joint, but isn’t allowed to use the Tahou name, which is trademarked. This sauce is disappointingly bland and has noticeably more grease than any of the other jarred offerings (note the grease sludge at the top of the jar in the above photo). Steve allegedly follows his Uncle’s Nick’s original meat hot sauce recipe, which makes the case for refinement; the first is not always the best.

It was quite an undertaking to eat my way through these six offerings of Rochester meat hot sauce in order to put together this two-part special post, but my readers’ “need to know” comes before my health.

Let’s sum it all up by ranking the six Rochester meat hot sauces that we’ve reviewed, from best to worst:

Zweigle’s: Excellent flavor with a good degree of heat. Has an unfair advantage due to the add-your-own fresh ground hamburger.

Don’s Original: Delicious. Easily the best of the five jarred varieties. Leans towards a chili flavor with its inclusion of tomato puree and a heavy dose of chili powder.

Coach Tony’s: A bit “rough around the edges,” but a decent alternative if you can’t get Zweigle’s or Don’s Original.

Uncle Timmy’s: The strong cinnamon accent drops it just a notch below the very-similar Coach Tony’s.

Momma K’s: Unadventurous. Tastes just like Sloppy Joe sauce. Strictly for small children and adults with delicate palates

Steve T’s: Ach. Very bland and and very greasy. Tastes like liquid lard with a slight hamburger flavor.

Because he claims to use his Uncle Nick Tahou’s recipe, Steve T. boasts that his hot sauce is “Rochester’s Original Meat Sauce.”

All of the Rochester meat hot sauces mentioned above can be conveniently ordered from NY Style Deli via the link below:

Delish! Rochester meat hot sauce: Part 1

Today, we’re going to take a break from serious, theological discussions with some Rochester-style frivolity.

In some previous posts, I wrote about Rochester, New York’s unique contributions to haute cuisine; the delectable Garbage Plate (see here) and the indescribably delicious Zweigle’s brand, pop-open hot dogs (see here). In Rochester, one of the mandatory accoutrements to a “plate,” a burger, or a Zweigle’s hot dog is Rochester meat hot sauce. Nope, we’re not talkin’ chili, folks. We’re talkin’ meat hot sauce.

It’s reported that Rochester meat hot sauce originated with local greasy spoon diner, Nick Tahou Hots, home of the original “Garbage Plate.”

My first experience with Rochester meat hot sauce was back in the late-1960s when our family would pick up burgers to-go at Don & Bob’s (see photo far below) on Monroe Avenue. I witnessed other customers asking for hot sauce on their burger and was curious enough to try it myself. Are you kidding me?!?!?! So delicious! Absolutely NO ketchup or mustard for me on my burger or Zweigle’s white hot. Just meat hot sauce and chopped onions.

Every Rochester burger joint has its own version of the meat hot sauce, some are better than others. The common ingredients are finely-ground, ground beef with cayenne pepper, a little cinnamon, and lots of other spices and seasonings. Some use tomato paste or sauce, others don’t. The hotness meter varies widely from joint to joint, but I like hot, spicy food so that’s never a problem. Savvy Rochesterians avoid local McDonald’s, Burger King, and Wendy’s franchises because they don’t have meat hot sauce for their pre-fab burgers.

Some of the Rochester burger joints sell jars of their meat hot sauce over the counter. You can even buy jars of Rochester meat hot sauce at the local supermarkets. Put a few spoonfuls in a cup, heat it up in the microwave for 15 seconds, and voilà, it’s just like being at a local burger joint. Pictured are jars of Momma K’s, Coach Tony’s, and Don’s Original meat hot sauce. A few thoughts on each one:

Momma K’s: No zing to this one. Tastes like “Sloppy Joe” sauce. Strictly for the ladies…er, I mean for more delicate palates.

Coach Tony’s: Has a real meaty, “hamburger-y” taste with LOTS of zing. May be too overpowering for meat hot sauce novices.

Don’s Original: Delicious flavor. My favorite of the three. Takes me back to my introduction to meat hot sauce at Don & Bob’s. More of a tomato-y base than Coach Tony’s and a slightly less-powerful kick.

Also available around town are Steve T’s, Zweigle’s, and Uncle Timmy’s versions. We’ll sample those three in our upcoming part two installment.

Click on the link below to view the various Rochester meat hot sauces available online from NY Style Deli:
https://www.nystyledeli.com/cgi-bin/deli/search.html?fi=products&st=db&se=toppings&op=rm&tf=dl_location&nu=0&ml=50

If you google “Rochester Meat Hot Sauce” you’ll also find many make-at-home recipes.

Postscript: Other local greasy spoon diners owned by Greek families in the area serve their version of meat hot sauce as a breakfast and lunch accoutrement. My perfect breakfast: two eggs, sunny-side-up, rye toast, home fries, and a small bowl of meat hot sauce on the side. I understand that the idea of meat hot sauce over eggs at 8:00 a.m. in the morning can be a little daunting for the uninitiated, but trust me on this one.

Disclaimer: This post is for entertainment and informational purposes only. I take no responsibility for any subsequent, health-related issues. 🥵

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Above: An original “Garbage Plate” served at Nick Tahou Hots is comprised of two hot dogs or burgers over home fries and macaroni salad, all smothered with a generous helping of Nick’s meat hot sauce and chopped onions. For calorie counters, that’s 1700 calories and a whopping 88 grams of fat.

Screenshot 2020-08-19 at 1.12.41 PM

Above: Don & Bob’s at 2545 Monroe Avenue, circa 2001. Rochester’s one-time premier burger joint opened in 1954 and finally closed in 2001.

The Battle of the Ages: Cheese Nips vs. Cheez-It

I have several post ideas backing up in the queue, so here’s a frivolous post for Sunday, a day that I normally use to take a blogging break.

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Back when I was a kid in the 1960s, there was an iconic battle going on in the snack aisle of the local grocery store with “Cheese Nips” and “Cheez-It” cheese crackers vying head-to-head for the consumer’s dollar. Cheese Nips (introduced in 1955) was produced by cookie and cracker powerhouse, Nabisco, while Cheez-It (introduced in 1921) was made by also-ran, Sunshine Biscuits. I can remember my parents buying both brands, probably determined by which one had provided a coupon in the Sunday paper that week.

Fifty-years later, you can’t even find Cheese Nips at Wegman’s, where we do our grocery shopping here in Rochester, but the shelves are FULL of various flavors of Cheez-It. Cheez-It definitely won the battle in the grocery aisle, hands down.

Recently, I was walking through Tops, the other grocery chain in town, and noticed they still stocked Cheese Nips, although they only had a few boxes compared to their large offering of the various flavors of Cheez-It. For old times sake, I bought a box of Cheese Nips along with a box of regular Cheez-It and brought them home for a comparison taste test.

Cheese Nips boasts on its box that it “has real cheddar cheese” and that “original Cheez-It doesn’t” while Cheez-It lamely boasts that its “made with 100% real cheese.”

Okay, time for the taste test comparison.

[Drumroll]

Hmm. Both of these crackers are pretty good, but I have to say that Cheez-It seemed to have a more robust flavor than Cheese Nips. It definitely seemed to have a cheesier taste. It also seemed to have a crunchier texture, as if it had been baked a tad longer than Cheese Nips. The winner in this contest is Cheez-It, although not by a huge margin. I imagine some would have difficulty distinguishing the difference.

Kudos to Sunshine (bought by Keebler in 1996 and by Kellogg in 2000) for winning the cheese cracker contest by turning Cheez-It into a snack dynamo. However, turnabout is fair play. Over the decades, Nabisco thoroughly trounced Sunshine’s original chocolate wafer and cream cookie, Hydrox (introduced in 1908), with its own version, the vaunted Oreo (introduced in 1912). Sunshine/Kellogg eventually gave up on Hydrox altogether. As a kid, I thought the name, “Hydrox,” was very off-putting/unappealing, sounding more like a science experiment than a snack cookie. A very strange brand-name choice by today’s standards, but I know that the marketers of that era were trying to link science to everything!

Where’s the beef? In Buffalo it’s at Schwabl’s!

About seven weeks ago, I published a post about our road trip to Buffalo to eat at a restaurant featured on Guy Fieri’s cable TV show, “Diners, Drive-Ins, and Dives.”  That experience didn’t turn out anywhere near as well as expected (see here). As we disappointedly began our drive home to Rochester, we passed Schwabl’s on Center Road. Ah, Schwabl’s! THAT’S where we should have gone. We have eaten at Schwabl’s maybe ten times over the past fifteen years and its my wife’s FAVORITE restaurant, bar none.

After our disappointing experience, my wife was absolutely jonesing for some Schwabl’s, so a couple of Sundays ago she twisted my arm to make the 60-minute trek after church. It was a cold, rainy, and windy day in Western New York and a treacherous drive to Buffalo along the New York State Thruway, but we made it to Schwabl’s in one piece.

Schwabl’s doesn’t have an extensive menu. It’s known for its roast beef and when people visit Schwabl’s they generally go there for the “beef on weck;” sliced roast beef on a salted kümmelweck roll (photo below), a Buffalo favorite.

As we settled into our chairs and defrosted, my wife and I purveyed our menus. I usually order the beef on weck, but the salt and carbs didn’t appeal to me that day, so I ordered the roast beef plate; sliced roast beef (medium rare for me), and my sides were cole slaw and french fries topped with gravy. Not to be outdone, my wife (never a cheap date) ordered the fried shrimp and scallops plate AND ALSO a full plate of sliced roast beef!

The roast beef at Schwabl’s is indescribably good. It almost melts in your mouth. With my wife’s itch finally scratched, we contentedly drove back to Rochester. If you ever get to Buffalo, Schwabl’s is a MUST.

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Above: Most of Schwabl’s customers order the beef on weck

Thank you, Lord, for enjoyable food and for all of your many blessings! Temporal blessings pale in comparison to salvation in Jesus Christ and spiritual blessings.

Mac and tuna: Ah, culinary bliss!

The outside thermometer is starting to drop, so it’s time to start talking about piping hot “comfort foods.” Below is my recipe for one of my favorite cold-weather meals; macaroni and tuna fish. Allow me to set the stage:

I grew up in a Catholic family way back in the days when the church forbade eating meat on Fridays year-round under threat of mortal sin.* Occasionally on Fridays, my Dad would pick up some fried fish and fries at Karl’s Fish Market at 1314 Culver Road in Rochester, but that was an expensive proposition with six hungry kids at home. More often than not, our non-meat Friday dinner was “macaroni and tuna fish,” aka “mac and tuna.” My Mom was not one to put a lot of effort into her cooking; it was all pretty basic stuff. Whereas most people, like my wife’s mother, dolled up this humble dish by sprinkling bread crumbs on top, baking it in the oven, and calling it “tuna noodle casserole,” my Mom characteristically served it “no frills” straight out of the saucepan.

Boy, I loved me some macaroni and tuna fish when I was a kid! I even dreamed of someday opening my own restaurant and serving nothing but mac and tuna. I confidently presumed it would easily be the most popular restaurant in town!

I still enjoy a hot bowl of mac and tuna and have fine-tuned the recipe over the years. My wife is strangely not a fan, but I’ll occasionally make it for myself. Enjoy!

Tom’s Mac and Tuna

Ingredients

  • 10 oz. elbow macaroni (if you use the entire 16 oz box of macaroni, you’ll need to increase the following ingredients proportionately)
  • 1/3 cup milk
  • One 10.5 oz. can Campbell’s Condensed Cream of Mushroom Soup
  • One 5 oz. can albacore tuna fish, drained
  • One 4 oz. can sliced mushrooms, drained
  • 1/8 tsp. celery salt
  • a couple of generous shakes of black pepper

In 3QT saucepan, boil macaroni according to instructions. Drain and return to pan. Add milk, mushroom soup, tuna fish, mushrooms, celery salt, and pepper. Stir.

For variety, you can add peas, diced onion, or diced celery.

*In 1966, the Vatican allowed the bishops of each country to collectively decide whether to continue mandatory abstention of meat on non-Lenten Fridays. The U.S. Conference of Catholic Bishops opted to discontinue the practice and issued a statement to that effect on November 18, 1966. Curious minds want to know what happened to American Catholics who had defiantly eaten meat on non-Lenten Fridays and died prior to November 18, 1996? Did the U.S. bishops issue them a “Get Out of Hell Free” card?

Underwhelmed in Buffalo at restaurant featured on Triple-D

A couple of Saturdays ago, I was doing my usual evening channel surfing and came across “Diners, Drive-Ins, and Dives” on the Food Network cable channel. Triple-D is one of the few shows that I’ll actually stop and watch. Gregarious host, Guy Fieri, does a great job.

So, in this particular episode, Guy took a trip to nearby Buffalo, New York and the Blackthorn Restaurant & Pub at 2134 Seneca Street. He focused on the restaurant’s specialties: beef-on-weck (sliced roast beef dunked in au jus on a salted kimmelweck roll, a Buffalo favorite), crab cakes, and beer and cheddar soup. If you watch the show, you know that Guy showers profuse superlatives on every single gastronomical creation he reviews, as if each and every one were the absolute greatest thing he’s ever tasted. The hyperbole was flowing during his visit to Blackthorn’s as well.

Well, there was only one thing for me to do. I announced to my wife that we would be driving to Buffalo the following day. If you know my wife, you know she never passes up a trip to a restaurant. That Sunday, after church, we made the 60-minute drive to Blackthorn’s in Buffalo. I was worried the traffic on the Thruway would be heavy because of football, but the Bills were playing the Giants at New Jersey that particular day.

So, we arrived at the restaurant in the South Buffalo, Irish “working-class” neighborhood around 1 p.m. and were seated at our table. Bills fans were whooping it up upstairs and on the outside patio as they watched the Bills and Giants battle on big screen TVs, but it was relatively quiet where we sat. I scanned the large menu and settled on the “Triple D Platter” (see photo above), which, according to the menu featured “the items selected for the Food Network show Diners, Drive-Ins, and Dives…a mini beef-on-weck, mini crab cake, small cup of Irish beer-cheddar soup and tater tots” for $16. The multiple “mini”s scared me, so I bumped up the soup order from a small cup to a bowl. My wife ordered a prime rib sandwich, one of the day’s specials, that came with french fries and gravy and she also ordered a bowl of the soup.

The waitress brought out the soup first. I make a decent beer-cheddar soup myself, so I was looking forward to sampling what Guy had raved over. Ach! I would give it only a “C.” It was way too thick and the large amount of potato cubes were an obstacle. My wife was disgusted and only ate a few spoonfuls.

Next came the mini beef-on-weck and mini crab cake. “Mini” was a very accurate adjective. I was underwhelmed by the small amount of food on the “platter.” Adding insult to injury, the roast beef was overcooked. The crab cake was tasty, but was gone in a few bites. The same with the two jalapeno-cheddar tater tots. I gave the items on the “platter” a “B,” but the portion size a “D.” My wife ate only half of her smallish prime rib sandwich, saying it was also overcooked. After I was done with my micro-platter, I finished off my wife’s bowl of soup because I was still hungry.

After paying the bill, we hopped into our car and started the long trek back to Rochester. As we ambled down Seneca Street, which eventually turns into Center Road, we spotted Schwabl’s Restaurant up ahead. Ah, the regret! Folks, don’t listen to Guy Fieri when it comes to roast beef in Buffalo. If you want an excellent and ample medium-rare beef-on-weck sandwich in Buffalo, you have to go to Schwabl’s.

Postscript 1: While doing my research for this post, I was surprised to learn that the particular episode of “Diners, Drive-Ins, and Dives” that featured the Blackthorn Restaurant & Pub in South Buffalo had originally aired way back on 02/01/2010.

Postscript 2: No, this post does not mean I’m considering a new occupation as a restaurant critic. 🙂 But this experience reminds me that the things of this world, even when they receive a great deal of hype, ultimately disappoint. Yes, we praise God for delicious food, but many people make food their religion.

“Do not love the world or the things in the world. If anyone loves the world, the love of the Father is not in him. For all that is in the world—the desires of the flesh and the desires of the eyes and pride of life—is not from the Father but is from the world. And the world is passing away along with its desires, but whoever does the will of God abides forever.” – 1 John 2:15-17

Postscript 3: If you’re trying to lose weight, I definitely recommend that you avoid watching “Diners, Drive-Ins, and Dives.”