Monday, November 21, 2011

New Michigan Coach Probably the Right Guy

Thoughts on the Ohio State-Michigan Rivalry...from a Buckeye Fan's Perspective

My first thought about first-year University of Michigan Head Football Coach, Brady Hoke is that he passes two of those tongue-in-cheek intuitive sports "tests" you hear announcers and maybe even coaches or scouts talking about now and then.  First, there's the look test.  Yep--he's got it.  He definitely looks like a Michigan guy.  The other one that you probably wouldn't understand unless you were a fan of the Wovelerines or their arch-rival, The Ohio State University Buckeyes, is that he passes the name test.  Brady...Hoke.  Brady...Hoke."  It's a Michigan name all the way and I'm not saying that because

Wednesday, November 16, 2011

The Right Sandwich

Well, I'd been searching all over for the best sandwich in town.  Sure enough, it was hiding at a little deli right around the corner all that time.  I'm not even sure what the name of the place is, but it's on Ellis or Eddy at Franklin.  This is it:

This is what they give ya:

Monday, November 7, 2011

The Definitive Answer


Saturday, November 5, 2011


Cut the crap, Morty!

The Perfect Italian Meatball?

I suppose this guy must be right since he's actually Italian and has that thick accent.  He says Ricotta is a must.  That's a new one on me, but I bow to his native-ness and it sounds like a winner anyway.  There's more than one way to skin a meatball, though.

A few alternatives:
  • Don't use breadcrumbs.  Use bread soaked in water for a few minutes and wrung out.  You don't actually wring it like you would a wet T-shirt.  Just kind of ball it up in both hands and squeeze it.  Be sure to remove the crust from the bread first.  Your meatballs will come out more moist this way. 
  • Fennel is key to Italian sausage, but it won't hurt your meatball either.  Toss some in.
  • Yes, there aren't many Italian recipes that don't call for garlic, but how many don't call for Basil?  Toss some in.
  • Early in the video,  I was worried he was going to stick them in the oven.  I was still surprised though when he cooked them on the stove-top in sauce.  Very interesting.  Stay on the stove-top, but I say live a little and fry 'em in oil.  They get a nice, crispy thin outer layer that way and they're nice and juicy.  They're great that way even without sauce.   Cover them in sauce before serving, of course--if there are any left.
Bon Apitito