Archive for May, 2013

Grilled BurgersMay 26, 2013

I would predict that the majority of burger-loving individuals have their own specific way of preparing their works of art. And I encourage these difference-makers of the world to continue to develop interesting methods of cooking their burgers. It helps inspire me, and that’s really what it’s all about.

For Memorial Day, I just wanted a standard burger. Make that three.  And after a quick trip to Winn-Dixie, I had three pre-made 80/20 patties. I do not quite know what it is, but Winn-Dixie seems to have a quality meat selection at friendly prices. Since I was not excited about spending extra money and accessories, I brought a loaf of bread from home, a slice of Swiss and two slices of white American.

And a six-pack of Miller Chill bottles for less than $5 from Target.

Using a friend’s outdoor grill, I elegantly placed the burgers on top. I added a dash of rosemary to one and some garlic salt to the other two. After flipping, I covered the grill with six pieces of bread, then added the cheese.

I always say the taste of a burger is affected by the bun you use. I never like to go with just toasted bread, however, if done properly, the slices may not get soggy with juices, which stay contained inside the structure. That was exactly what took place with my burgers. Each bite was a flavorful extravaganza that tantalized my stomach. I wanted more, so I wrapped up my eating adventure this night with two ears of grilled corn and half of a chicken breast (Thanks Megan and Anthony!).

Going along with the norm, I agree that getting 80/20 ground chunk has to be done. I do not prefer getting frozen, boxed patties although there are some companies that produce a semi-good product. I simply think it’s a gamble, and I will always scour the fresh meat section in my grocer’s freezer for something I trust.

While I do not have a grill of my own anymore, that will be my first purchase the next time I move. Until then, I guess I will have to go back to pan-frying. Or crash my friends’ houses even more.


Cheese FondueVisited: May 13, 2013

We planned on going more than a year ago. I even typed “Colorado Fondue Company” in my notes on my phone to remember. After months of visiting other high-quality, as well as disappointing, food destinations, we finally made the crappy trek from Waterford to Casselberry to gorge ourselves in cheese and meat.

Doing a little research online just to make sure I knew what I was getting myself into (my only experience with fondue was a New Year’s Eve get-together which ultimately led me to leave early), I clicked around the Colorado Fondue Company website and noticed this fancy little deal:


4 Course Dinner for two only $46

(Every Sunday-Thursday)

That’s your choice of salad or soup,

Cheese Fondue Appetizer

Platter with Sirloin, Chicken & Shrimp along with fresh baked bread,

mixed vegetables, pasta, potatoes and perogies

Chocolate Fondue Dessert

Meat FondueI first wondered why were certain words capitalized and why others were not. Looking past the grammaticalness of the menu, I realized this was a damn lovely special, though.  It needed to happen.

Expecting the restaurant to be in a stand-alone structure, I noticed that it cozied itself into a virtually-abandoned shopping center. The décor on the outside, and then on the inside, made me desire for a log-cabin house. I loved it. For a Monday, the aura of the place resembled a bingo hall in that everyone was anxious for what was to come next. But in this situation, everyone walked out a winner (that might be the corniest line I have ever typed out, which makes me remember that I ran out of corn on the cob the other night and I am still disappointed).

The friendly waiter explained the situation to Jess and I, upon which I got to the important part in ordering my beer. A short time later and he rumbled out with big bowl of steaming cheese along with a tray of nacho chips, vegetables, fruits and bread pieces. The munching was on.

To at least say I had my fruits and vegetables for the day, I covered a piece of broccoli and apple in three layers of cheese and gulped them down.  I wanted more. And more I got.

Up next was the display of sirloin, chicken and shrimp, set next to a black rock. The waiter also provided us with a bowl full of who knows what that contained random food particles. We only used this to boil our perogies and potatoes. I thought it was kind of gross for some reason.

But the cooking stone (he was kind enough to explain it to us, but of course I do not remember how it worked except for the fact that it was really hot) delivered in every single way. The sirloin and chicken provided a ton of taste, and I loved having control over the cooking process. And I got to eat all of the sirloin since I dumped all the shrimp on her. I’ll stick with the moo-cows thank you.

To wrap up the experience, and the fact we already loaded our tummies with enough steamy goodness, we took our chocolate fondue dessert home and demolished every bit of it.

While the total cost of the dinner was pricey, if you stick with this special and not get the dessert as well as alcoholic beverages, the check that will arrive will only run $36. I certainly recommend this trip a couple times of year, maybe more.

BB JunctionPreface – He is a person who appreciates shortness, both in terms of his opinions and his height. So while it was a surprise to see Doug Richards voluntarily submit a post for Toast My Buns, it figured his wisdom included only 16 words. Here is his simple thought on B & B Junction in Winter Park, located at the former site of 4 Rivers Smokehouse on Fairbanks Ave.

Written By: Doug Richards

It looked great, but wasn’t executed that well. I left wanting the place to be better.

Cold StoneSpring 2013

Three people and a $15 gift card. That should deliver a mouth-watering night of tasty ice cream for all involved. And on this night near Melbourne Beach on the shores of the Atlantic Ocean, I wanted chocolate badly.

Cold Stone Creamery served as the destination, so I immediately knew $15 would not cover three simple bowls of ice cream. My first visit to a Cold Stone a bunch of years ago was a nice little experience as I had not seen ice cream created in such a unique way in front of the customer. It quickly wore off due to the prices. For some reason ice cream tastes better when I get it from a $3 carton. Well, the reason for me is clear: tons more ice cream for almost half the cost.

A standard ice cream parlor (am I old for using that word or is parlor still a current term?) gives the choice between how much ice cream you want from the tubs in front of you and if you want a bowl or a cone. Cold Stone displays a menu which caused me to struggle with what I wanted. There were way too many options. Finally I settled on a bowl of Chocolate Devotion.

It had everything I love. Chocolate ice cream. Chocolate chips. Brownies. Fudge. However, the ice-cream maker or whatever you call the server was so monotone and unhelpful that I should have paid attention to what she was creating. In my first bite it was as if I just inhaled an entire bag of chocolate chip morsels. I did not see them, but boy were they in there. The ice cream was rich and the brownie bits mixed up the texture, yet I could not finish the average-sized bowl of dairy product.

I will stick with that $3 carton when possible.

May 8, 2013

Food belongs in your happy little stomach, digesting to a point where you end up feeling terrible and wish you did not consume such a product. And a couple hours later you want to do it all over again.

Food ON your stomach? I am certainly not opposed to that either. However delivers just that, only not in the form of a food fight. Run by “Biggie,” this site provides not only insight to the food world, but unique t-shirts as well. One of these made me think of those damn Magic Eye posters hung on walls in the 1990s. Honest to goodness, I never saw anything in those, and I probably stared at about 112 of them.

Maybe that is why I like the PB&J argyle t-shirt the best. The grilled cheese shirt also has a place in my heart to do my love affair with Melt Bar & Grilled.

I always encourage people to support small businesses, and I certainly think it would be in your best interest to check out this site while you are sitting and waiting for that hamburger to cook through.

David's SteakhouseApril 24, 2013

Give me a burger and fries from the dollar menu at any location and I will be as excited as a bird munching on a sand crab. However, I went out of my element one night in April when my parents were visiting from Michigan.

After I drove over to Indiatlantic on the shores of, well, the Atlantic, of course I ached for high-calorie items. Insisting on the three of us trekking over to a steakhouse, we made our way to David’s Steak and Seafood in Melbourne Beach. The place does not stand out since it is located in an old, unassuming building. David’s shares the structure with a supermarket, which could be the last remaining location I can purchase Labatt Blue Light in Florida. I am not living here because…?

All of the patrons in the restaurant were at least 50 years old, and a husband near us had a fancy-little burger placed in front of him. I wanted it, even when he told the waitress the burger was, “Average.”  Hey stuck-up ass, go back to your million-dollar estate down the road and let someone (me) appreciate its goodness. I will also make the serving staff feel better about its place of employment. If you wanted a really good burger, I am sure your maid can cook one up that is to your liking.

Unfortunately, my father would not let me get the burger. He ordered for me. As in, he requested the 8-ounce filet mignon for his son. I honestly cannot remember the last time a restaurant steak fell into my stomach, so of course I did not refuse.

Delivered medium-rare with fries and a baked potato, the steak brought out my taste buds frequently. I had low expectations since I just figured it would have a lot of fat and gristle involved. One bite led to two, then to three. Fat and gristle never appeared. Halfway through and I realized this experience needed to be duplicated, even if it boasted a large price tag compared to the rest of the menu. The term “melt-in-your-mouth” proved true in this case.

Now, regrettably, back to the dollar menu.