All info off meat

I’m just going to refer you to the excellent diagram above for your lesson in force feedback lawsuitology. The outcome is basically that Sony ended up paying a bunch of money, Immersion came out on top for the most part, and Microsoft is still richer than Croesus. It’s finally been settled, as Microsoft got their ounce or so of the pound of flesh that Sony had to deliver to Immersion. In bed.

Years ago when this whole rumble started, I thought it would disappear faster than a crack-spiked birthday cake. Years later, two industry giants are paying nine figures. I guess the lesson to be learned here is: with enough lawyers, anything is possible.
[via HardOCP]

Do you want the answer to the above burning question? Then read this linked article posted on the Globe and Mail website: New rules pulled lone watchdog off floor of contaminated meat plant, union says.

This article and the fact set of this case just blow my mind.

Irresponsible elected government officials and reckless business leaders who make decisions that result in citizens succumbing from eating poisoned food (insert Listeria here) or drinking poisoned water (insert Walkerton here) should be charged with criminal negligence causing death and they should go to jail.

And while we’re at it - toss in a couple of bosses and the politicians they control, who constantly look the other way and continuously evade their responsbility to ensure that workplaces are healthy and safe for the workers.

The following quotes from the article are simply beyond belief:

…..At the Maple Leaf plant behind the listeria outbreak, a single federal inspector was relegated to auditing company paperwork and had to deal with several other plants, the manager and the union official said, contradicting the impression that officials had left last week that full-time watchdogs were on-site…..

…..Under the new rules, instead of heading to the plant floor to inspect with their own eyes, inspectors are sent to the office to confirm that the meat packer has performed the required tests and the results are satisfactory, Mr. Kingston said.

“We don’t swab for listeria any more. The industry does all that themselves,” he said. “They just document all this stuff. We read their reports. If their reports say they do everything fine, then they do everything fine.”…..

…..Listeria is deadly only in high doses, Dr. Warriner noted.

“A big outbreak like this, definitely something went wrong,” Dr. Warriner said. “The fact is listeria needs a very high dose … How did such meat products get contaminated with such a high level of listeria in order to cause so much illness? It needs over a billion cells to actually cause illness.”

[raw material] 

Grass carp fish one 750 grams, the ripe ham 25 grams, dried shiitake mushroom, ripe chicken dried meat meat each 50 grams, the blue vegetable heart 100 grams, the cooking wine 20 grams, the refined salt 7 grams, the monosodium glutamate 2 grams, do starch 10 grams, consomme 500 grams, the ripe chicken oil 10 grams

[manufacture process] 

1st, takes only the meat the grass carp fish, cuts Large expanse, then puts on the block does the starch, knocks the fish fillet with the small wooden hammer

2nd, the clear water fever boils, boils thoroughly the fish region pot, after bailing out into cold water is excessively cool, slivers the strip, the ripe ham, the shiitake mushroom, the ripe chicken dried meat meat slivers the filament;

3rd, puts in the fish fillet and the blue vegetable heart boils in the kettle to fry, fishes drainings the dehydration, in the wok pours into the consomme, admits the fish fillet, the blue vegetable heart, the refined salt, the cooking wine, burns down with boils, skims the spume, puts in the shiitake mushroom silk, the ripe chicken dried meat silk, the ripe ham silk, the monosodium glutamate, drenches the bumper crop chicken oil, takes a pot off the fire enters the soup tureen abundantly then.

[characteristic]Zhejiang Wenzhou popular tradition vegetable. “knocks the fish” when Wenzhou folk special cooking craft. By the new boning grass carp fish flesh, scatters does the starch, knocks the fish fillet with the wooden hammer. Cheng Caihou fish fillet transparent sharp, smooth pure white, the taste delicious, has a distinctive style. 

After months of negotiations, Cousin Rory, famed BBQ chef and Shultzy’s Grill Manager, has added his Pulled Pork sandwich to the menu.  Pork shoulder is rubbed with our secret BBQ spices and cooked long over low heat until it’s succulent and ready to pull off the bone.  It comes on a sesame seed bun, topped with our own Carolina slaw and BBQ sauce.

Rory’s a busy guy, so we don’t always have his Pulled Pork sandwich available, but if you’re lucky you’ll get to try some.

 

By Laura Hays

Goodwell, Okla. - In conjunction with the Pork Bowl football game at OPSU this Saturday, the City of Goodwell is sponsoring a dunk tank to raise money for the Oklahoma Officer Down Foundation. Beginning at 5 p.m., many “popular” area law enforcement officials will be available for a dunking. For only $1, participants get 3 chances to dunk a cop and help support families of officers who have been disabled or killed in the line of duty. Dunkers may choose from the following:

Officer Kirk Romesburg, Goodwell Police

Officer Derik Hamilton, Goodwell Police

Sgt. Benji Fuentes, Texas Co. Sheriff’s Dept.

Sgt. John Monk, Texas Co. Sheriff’s Dept.

Deputy Matt Boley, Texas Co. Sheriff’s Dept.

Deputy Heath Heston, Texas Co. Sheriff’s Dept.

Trooper Trey Sheets, Oklahoma Highway Patrol

Trooper Jeremy Tolman, Oklahoma Highway

Other officials will also be available, so save your dollars and drop a cop! Also plan to enjoy the free tailgate party prior to kick-off against Fort Lewis College at 7 p.m. There is no admission charge for the game.

A listeriosis infection scandal that cost the lives of at least 12 people and with dozens more ill has triggered an unprecedented meat recall in Canada as Maple Leaf Foods issued a 220-product recall. Canadian Prime Minister Stephen Harper says today that this is proof that the government’s proposed inspection reforms are necessary, even though opposition accuses that the changes will actually undermine food safety.

“Obviously we want to make sure that the companies maintain their responsibilities and that we fully review all the facts here to understand what went wrong and how we can prevent it in the future,” Harper said. Though lacking on details, the proposed reform would transfer some regulatory duties to the industry to allow safety inspectors to concentrate on other activities.

Source Globe and Mail

I never know what to cook when having some vegetarian and meat eating guest at the same time! I usually end up cooking two separate meals and hate to do that. What can I make that includes meat for the meat eaters and none for the vegetarian?

Thanks!

Make a lot of veggie dishes just like eggplant parmesan or similar and just prepare meat any way you want (chicken, beef, pork) for the non vegetarians who can eat the vegetarian dishes as side dishes. You can serve potatoes to every one or pastas. Just make sure to know: some vegetarians eat dairy and egg products and some don’t.
To be sure with the dessert…fruit is always right.

Eggplant parmesan
2 medium sized eggplants (about 1.5 pounds, total)
olive oil
salt
4-6 ripe, beautiful tomatoes, peeled and chopped
1 pound mozzarella cheese, sliced
1/4 pound Parmesan cheese, grated
fresh garlic, oregano, basil, and parsley to taste
Preheat oven to 400°F.
Slice eggplants about 1/4″ thick. Place the slices on cooling racks, sprinkle with salt on both sides, and let sit for about 30 minutes. Rinse off extra salt, and pat dry with paper towels. Heat about 1/8″ olive oil in a large frying pan, and fry the slices on both sides until golden. As each batch is done, drain it on paper towels while the remainder is frying. Place one layer of eggplant in an oven-proof casserole. Cover with slices of mozzarella and half of the herbs and tomatoes. Put remaining slices on top, add the remaining mozzarella, herbs, tomatoes, and the Parmesan cheese.

Bake for 40 minutes or until golden brown.

OR

Chile rellenos

8 large fresh chiles poblanos
4 cups grated cheese (mild cheddar, mozzarella, or Monterey Jack)
6 large eggs, separated, at room temperature
1/2 tsp. salt
1/4 cup flour
canola oil, about 1/2 cup
Roast and peel the chiles, being careful not to break the stems. Remove the seeds carefully. Grate the cheese and form into 8 ovals. Fit one oval into each of the prepared chilis. Add salt to the egg whites, then beat with an electric mixer until stiff enough to hold a peak. Gently beat the egg yolks with the flour. Fold the yolks into the whites. Heat the oil in a very large skillet. Pour half the egg mixture into the hot skillet. Place the eight stuffed chilis on the egg mixture. Pour the remaining egg mixture over the chilis. When brown on the underside, carefully flip the chilis and cook thoroughly on the second side.

OR

many more ideas here

http://emr.cs.iit.edu/~reingold/ruths-kitchen/vegetarian.html

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You can check out their performance together below:

I’m glad to see rap dudes getting along and getting their grown folk on!! And don’t forget Joe Buddens album “Padded Room” will be out shortly!!

• Did you know every time you eat a 1/4lb hamburger, you have contributed to the destruction of 70 acres of rainforest?
• About 130 years ago the following illnesses were only found amongst the incredibly wealthy (they were the only ones that could afford to eat animal-foods regularly.): heart disease, diabetes, cancer, arthritis, alzheimers, constipation, menopause, PMS, osteoporosis and lots more
• Over 80% of the grains we raise here in the U.S. are used to feed animals that we are raising to eat. Stupid much? Why don’t we use that grain to feed ourselves or the thousands of starving PEOPLE in this world.
• E.Coli & bird flu are just two of the many diseases that are caused by the animals we consume. E. Coli is because the animal crap is on our food. Gross.
• Mass production of animals for consumption is using vast amounts of our water resources. They are also not required to treat the animal waste before it runs back into our “clean” water supplies. Drink poop much?

This is just off the top of my head. If I research it I could come up with pages of reasons. Point is…we are starting slowly. I cannot afford to just throw out the food that we have here at home. We get food from the food bank at church and that often has tuna, soups with meat & other processed crap that I am trying to stop consuming. So the kids and I are starting with dairy. We will still use butter (has to be healthier than margarine.) We will OCCASIONALLY buy cheese, but I plan to limit that to the really, good, expensive stuff maybe 1x a month. We are not buying anymore milk. I have asked the kids not to drink milk with their breakfast & lunch at school. I am not going to buy sour cream or yogurt but instead am using kefir. Yes this is dairy, but it is the healthiest alternative that I have found so far. The “good” bacteria in it apparently is more compatible with our bodies than those found in yogurt.

Here is my 1st attempt at cutting down the meat for dinner. Beef stroganoff. I’d say it was 90% mushroom to 10% beef. I used vegan worcestershire for the color & flavor & lots & lots & lots of onion, garlic & fresh shrooms.

What better way to celebrate our last summer weekend than to gather with family and friends, heat up the grill, and enjoy a tasty and healthy meal. You may be thinking about barbecuing ribs, or if you’re trying to be health conscious, you may be planning to serve chicken or fish. But why not consider lean beef? As co-author of “The Healthy Beef Cookbook,” I try to clear up misinformation about the health attributes of lean beef whenever I get the chance.

Here are just a few facts you should know about lean beef:

• There are 29 cuts of beef that meet government guidelines for “lean” or extra lean, ranging between 4-8 grams of total fat and 1.4-3 grams of saturated fat per 3 oz. serving. All 29 cuts contain, on average, less than 200 calories per 3 oz. serving. As a rule of thumb, cuts with loin or round in the name are the leanest, such as top round, top sirloin, bottom round, top loin, and tenderloin. Get to know the 29 lean beef cuts.
• Lean beef compares favorably to chicken and fish when it comes to fat and saturated fat. In fact, one 3 oz. serving of lean beef has just one more gram of saturated fat than a 3 oz. serving of skinless chicken breast, and yet has eight times more vitamin B12, six times more zinc, and three times more iron. Beef is naturally nutrient-rich, providing nine essential nutrients.
• Eating lean beef can be just as effective in lowering “bad” cholesterol and raising “good” cholesterol as lean white meat (poultry and fish). A common misperception is that beef’s fat is all saturated while in fact, nearly half of the fat in lean beef is monounsaturated, the same type found in olive oil. This form of fat can help lower blood cholesterol and reduce risk of heart disease. Besides, one can get tired of the same old chicken breast. Studies show that it’s easier to follow guidelines for fat and cholesterol when you allow yourself more variety.

Try one of my grilling favorites from “The Healthy Beef Cookbook” (available at local and online bookstores):

Mojo Beef Kabobs
Makes 4 servings

Ingredients:
1 pound boneless beef top sirloin steak, cut 1 inch thick
1 teaspoon coarse grind black pepper
1 large lime, cut into 8 wedges
1 small red onion, cut into 8 thin wedges
1 container grape or cherry tomatoes (about 10 ounces)

Mojo Sauce:
¼ cup fresh orange juice
¼ cup fresh lime juice
3 tablespoons finely chopped fresh oregano
3 tablespoons olive oil
2 tablespoons finely chopped fresh parsley
1 teaspoon ground cumin
1 teaspoon minced garlic
¾ teaspoon salt

Instructions:
1. Whisk Mojo Sauce ingredients in small bowl. Set aside.
2. Cut beef steak into 1-1/4 inch pieces; season with pepper.
3. Alternately thread beef with lime and onion wedges evenly onto four 12-inch metal skewers. Thread tomatoes evenly onto four 12-inch metal skewers.
4. Place kabobs on grid over medium, ash-covered coals. Grill tomato kabobs, uncovered, about 2 to 4 minutes or until slightly softened, turning occasionally. Grill beef kabobs, uncovered, about 8 to 10 minutes for medium-rare to medium doneness, turning occasionally.
5. Serve kabobs drizzled with sauce.

Nutrition information per serving: 285 calories; 15 g fat (3 g saturated fat; 10 g monounsaturated fat); 50 mg cholesterol; 500 mg sodium; 10 g carbohydrate; 1.8 g fiber; 27 g protein; 8.2 mg niacin; 0.6 mg vitamin B6; 1.4 mcg vitamin B12; 2.6 mg iron; 31.9 mcg selenium; 5.1 mg zinc

Sample more lean beef recipes.

I haven’t made this myself yet, but we are for one of the kidlets upcoming events. My baby sister made this for her baby’s blessing and changed it up at the end. It was YUMMY!

Dry rub:
2 tablespoons salt
2 tablespoons black pepper
2 tablespoons dark brown sugar
2 tablespoons paprika
1/2 tablespoon cayenne
4 pound shoulder pork roast

2 cup apple juice
1 cup apple cider vinegar
2 tablespoons Worcestershire
1/2 tablespoon liquid smoke
1/2 tablespoon garlic powder

6 soft hamburger buns with seeds
BBQ sauce
Cole slaw

Preheat oven to 325 degrees F.

Mix the dry rub ingredients in small bowl. Sprinkle dry rub all over the pork roast, pressing into the pork. Cover with plastic and refrigerate for at least 2 hours. Combine liquid ingredients and the garlic powder in a medium bowl and pour into a large Dutch oven. Place pork in the oven and tightly cover with aluminum foil then lid. Roast for 4 hours or until fork tender and shreds easily. Brush the roast with cooking liquid every hour. Remove from oven and let stand until cool enough to handle. Shred the pork with a fork or tongs into bite size pieces.

This is where she varied from the recipe. It called for putting it on hamburger buns with BBQ sauce and coleslaw on the pork. Instead, after she shredded it, she added Sweet Baby Ray’s BBQ sauce mixed with brown sugar to make it a sloppy pulled pork sandwich. It was YUMMY!

PHNOM PENH-The price of rat meat has quadrupled in Cambodia this year as inflation has put other meat beyond the reach of poor people, officials said on Wednesday.With consumer price inflation at 37 percent according to the latest central bank estimate, demand has pushed a kilogram of rat meat up to around 5,000 riel ($1.28) from 1,200 riel last year.Spicy field rat dishes with garlic thrown in have become particularly popular at a time when beef costs 20,000 riel a kg.Officials said rats were fleeing to higher ground from flooded areas of the lower Mekong Delta, making it easier for villagers to catch them.”Many children are happy making some money from selling the animals to the markets, but they keep some for their family,” Ly Marong, an agriculture official, said by telephone from the Koh Thom district on the border with Vietnam. “Not only are our poor eating it, but there is also demand from Vietnamese living on the border with us.”He estimated that Cambodia supplied more than a tonne of live rats a day to Vietnam.Rats are also eaten widely in Thailand, while a state government in eastern India this month encouraged its people to eat rats in an effort to battle soaring food prices and save grain stocks.($1 = 3,900 riel)

INGREDIENTS:
8 ounces uncooked spaghetti (I used whole wheat pasta)
4 green onions
1 tablespoon dark sesame oil
1 cup thinly sliced red bell pepper (I used a whole pepper)
3 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick), cut into 1/4-inch strips 1 (3 1/2-ounce) package shiitake mushrooms, sliced (I used 4 mushrooms)
1/3 cup low-sodium teriyaki sauce
4 teaspoons chili garlic sauce (such as Lee Kum Kee)

DIRECTIONS:
Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/4 cup cooking liquid; keep warm.

Remove green tops from green onions; thinly slice, and set aside. Mince white portions of green onions; set aside.

Heat oil in a large nonstick skillet over medium-high heat. Add minced green onions, bell pepper, pork, and mushrooms; sauté 3 minutes or until pork is browned. Combine reserved 1/4 cup cooking liquid (I omitted), teriyaki sauce, and chili garlic sauce in a small bowl, stirring with a whisk. Add pasta and teriyaki sauce mixture to pan; toss well to coat. Stir in sliced green onion tops.

Yield
4 servings (serving size: about 1 3/4 cups)

Nutritional Information
CALORIES 444(27% from fat); FAT 13.5g (sat 4.1g,mono 4.6g,poly 2.7g); IRON 3.4mg; CHOLESTEROL 55mg; CALCIUM 40mg; CARBOHYDRATE 51.9g; SODIUM 633mg; PROTEIN 26.3g; FIBER 3.1g

(Canwest News Service – Sarah Schmidt)

The inspector stationed at the Toronto plant at the centre of a deadly food-borne outbreak is responsible for six other facilities under a new inspection system that’s drawn complaints that staff “are working off their feet.”

Complaints of being stretched too thin have flooded in from some inspectors in “resource stressed” areas like Ontario and Alberta since March, when the Canadian Food Inspection Agency brought in a new compliance verification system (CVS), according to Bob Kingston, head of the agriculture unit of the Public Service Alliance of Canada, which represents food inspectors across Canada.

“They’re facing a choice of, ‘OK, do I concentrate more on doing a thorough inspection or do I concentrate more on getting the paperwork done that says I’ve been to that plant, I’ve looked at the records and that satisfies the legal requirement for international trade.”

The new inspection program resembles more of an auditing system and requires government inspectors to review a company’s records to monitor and verify food-safety practices at all critical points during production, including ventilation at the facility, equipment maintenance and calibration, personnel training, sanitation and pest control programs, and product code identification in case of recalls.

In correspondence to union officials provided to Canwest News Service, one inspector complained, “We do not have the same presence we used to have in the processing facilities.

When the cat is away the mice will play.” Another noted that, “We are not making the observations we used to make when we had more of a hands-on approach. We spend more time looking at paper than anything else.”

Another inspector was more blunt. “We’ve had all our authority taken away and now we are just paper pushers.”

The inspector stationed at the Maple Leaf Foods plant in Toronto is responsible for another two meat processing plants and four cold storage facilities. Storage facilities require less rigorous inspection processes.

CFIA said Tuesday the three meat processing facilities require daily visits, as does one of the cold storage facilities.

Richard Arsenault, who oversees meat inspection for the agency, said it’s “normal and usual” for inspectors to be responsible for more than one plant and this is not a new feature of the inspection system. Arsenault says the feedback he’s been getting about the new verification system has been positive. Read the complete article.

A couple months ago, acting on secret Ecorazzi business, I attended a very exclusive green party here in New York City. The speaker of the evening basically told us that — without a doubt — the world is ending and our civilization is falling. Note to future speakers: world ending prophesies are a total buzz kill at parties, yo! We aren’t however without hope, he assured us. One thing that could make a solid impact on the environment is if we could revive our barely breathing rail system. I’ll tell you this: the speaker was NOT John McCain. See, Johnny Mac ain’t so fond of the old choo-choo business.

In Derrick Jackson’s recent piece in the Boston Globe, he points out that McCain has fought hard throughout his political career to essentially kill Amtrak anyway he can. It started first in 2000 when McCain was chairman of the Senate Science, Commerce and Transportation committee and cut $10 billion in capital funding for Amtrak. Flash forward to 2002 when McCain said that, “Amtrak should be restructured to eliminate its reliance on the American taxpayers and to allow for its privatization.”

When Bush’s fiscal 2006 budget did not include a subsidy for Amtrak and cut $250 million for railroad rehabilitation, McCain was quoted as saying, “I’m glad the president is coming over with a very austere budget.” And of course, on his website under “reforming our transportation sector,” he makes no mention of the evil railroad system.

Is McCain holding the country responsible for never getting that choo-choo train he asked Santa for as a child? Is Cindy afraid of conductor hats? I guess we’ll never know exactly why McCain thinks reviving the rail system is a dead issue, but like our current president (read: presiDON’T) it seems that McCain is already standing firm on his decisions…even if they’re the wrong ones.

Go check out the original article at the BostonGlobe.com.

I’ve written a lot of posts lately on really quick and easy recipes, something you whip together effortlessly… but today, you’re in for a different sort of treat. This recipe *is* long, and it *will* take a while - but please don’t let that scare you off. You don’t have to do it all at once - in fact, you could easily do step 1 on the night before you want to eat this, step 2 the next morning, and step 3 just before serving. (Or - step 1 in the morning, step 2 and 3 just before eating.) And I assure you, well worth the time.

This is a really flavorful way to cook pork, and I use a fairly cheap cut with quite a bit of marbled fat - sadly, I’m not completely sure what that corresponds to in English. Looking at wikipedia, I think it’s blade shoulder, or spare rib roast, depending on where in the world you are.

The recipe is adapted from the Swedish grocery store Ica.

Chili & Apple Cider Vinegar Pork
Serves 4

800 g pork shoulder

brine:
1 yellow onion
3 garlic cloves
3 tbsp salt
700 ml water
1,5 tbsp sugar
1/2 tbsp black peppercorns (whole)
1 bay leaf
200 ml apple cider vinegar

spice rub:
1 tbsp yellow onion, chopped
2 garlic cloves, minced
1 tbsp fresh thyme, finely chopped
1 tbsp fresh rosemary, finely chopped
1 tsp dried chili flakes
1-2 tbsp apple cider vinegar
1 tbsp olive oil

Step 1:
Make the brine. Peel the onion and cut it into wedges. Peel the garlic. Mix all the ingredients in a pot, and bring to boil. Stir so that the sugar and salt dissolves, then remove from heat and leave to cool.

Place the meat in a fairly narrow container, and pour the brine over it. The meat should be pretty much submerged. Use a weight if it isn’t. Place in the fridge for at least 6 hours, or overnight.

Step 2:
Heat the oven to 150°C. Mix the spice rub - just toss all of the ingredients in a bowl and mix. Remove the meat from the brine, dry it off a little bit, and rub in all the spices. Place the meat in a baking dish, and bake for about one hour or until it reaches an inner temperature of 65°C. Flip the meat after half the cooking time to make sure it roasts evenly.

Remove from the oven, and let the meat rest a little bit before slicing it. Or cover and leave in the fridge for a few hours - that’ll work too. Save the pan juices, whatever you do!

Step 3:
When it’s time to eat, slice the meat into 1 cm slices. Grill them briefly, either in a pan or on an outdoor grill. Heat the pan juices, adding a little bit more water if needed, and drizzle the meat with them just before serving.

Recipe in Swedish:
Karré med äppelcidervinäger & chili

Sector Snap: Meat producers fall on Russia news Forbes, NY - 37 minutes ago … regime and reduce imports, which have unfortunately built up in recent years,” Alexei Gordeyev told reporters, according to the ITAR-Tass news agency. …

Original post by news - Google News and software by Elliott Back

Bloomberg is reporting that up to 80 tons of whale meat, some from endangered fin whales, may be thrown away. The stuff is already two years old and just sitting in deep freeze. Link.

There’s a new hotdog in town (and at Shultzy’s) and its name is Vienna Beef®.

Vienna Beef has a long tradition as Chicago’s favorite hotdog, and it came to Don Schulze’s attention earlier this year when the Wall Street Journal did an article on America’s top hotdogs. Don saw that most of the top hotdog places were using Vienna Beef frankfurters as the foundation of their own custom dogs.  Since we pride ourselves on top-quality ingredients at Shultzy’s, Don sent us in search of Vienna Beef.

It took a while to locate a local distributor, but we finally succeeded and today Vienna Beef’s on the menu at Shultzy’s.  Order a Vienna Beef Frankfurter, a Cheddar Dog, or a Junkyard Dog (cheddar, chili, and onions) and you’ll get to taste what we think is the best-tasting hotdog around.  We’re also serving them on Vienna Beef poppyseed rolls, the roll of choice in Chicago.  We hope you’ll give them a try and let us know what you think.

And for those of your Chicagoans or wannabe Chicagoans, we’ll soon be adding a Chicago Dog as a special on the menu, complete with mustard, neon green relish, diced onions, sport peppers, tomato wedges, pickle spear, and a dash of celery salt.  I’m looking forward to having one the next time the Cubs are on TV at lunchtime here.

Next week, we’ll be adding another Vienna Beef product to our Happy Hour menu — Vienna Beef “Pups” — they’re the hotdog equivalent of “sliders”/mini-hamburgers and they’re delicious!