Food Truck Wednesdays in Maryland

Hooray for Wednesdays! Yay! Fun! Fun! Fun! 

Why the cheers for the week’s “get over the hump day?” Well, it’s because in Maryland, there are tantalizing tastes just waiting to be discovered at Food Truck Wednesdays. This fiesta of food happens every Wednesday from spring to the end of October at the Arbutus Volunteer Fire Department in Arbutus, MD and Red Lion Hotel’s parking lot in Timonium, MD. 

The food trucks include all kinds of scrumptious local and international cuisine including: soul-food, Greek, Mexican, Korean, Indian and even dessert trucks. Here are just some of the food trucks who frequent the event:

  • The Gypsy Queen
  • Greek on the Street
  • Beef on the Street
  • Wanna Pizza This
  • Kommie Pig
  • Jimmy’s Famous Seafood
  • Farm to Charm
  • Mexican on the Run
  • Deja Roux

The Multi Cultural Cooking Network had the opportunity to catch up with one of the founders of the event, Chad Houck of H2 Markets. What a chat! We talked to him about the origins of the event, how the trucks are selected and what to expect in the coming months. Check out the interview above, and find out more information about Food Truck Wednesdays by going to FoodTruckNites.com.

Photo and video provided by Foundation Media Services

gypsy queen korean bbq

Eat your food on the run at Food Truck Wednesdays. Here is a Korean Beef BBQ Wrap from the Gypsy Queen food truck

 

 

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Krimsey’s Cajun Kitchen

 

Crystal at Krimseys

Crystal A. Johnson, MCCN Editor/Food Critic

 

Has the catchy font of the sign lettering and the eclectic look caught your attention while driving down Victory Blvd in North Hollywood?  It caught mine.    Cajun, the first thing that came to mind was sausage and beans.   And probably, your mind drifted to some kind of seafood with rice.   Well, if I am right then we are both wrong.   Krimsey’s is a Vegetarian spot with delicious Cajun food.    The blond haired blue eyed diner next to me wearing a big smile raved about his smoky okra gumbo and cornbread and my dining partner was surprised how much she actually enjoyed her meatless Po Boy consisting of seasoned and battered hearts of palm served on toasted French Sourdough bread    And my Jambalaya was good, though a bit too much pepper to me.   However, I gave my leftovers to a friend and his complaint was that the dish was not spicy enough.   I believe too much pepper and whether it lack heat are two different things.   The portion size for dining in, ample.   What I brought to my friend was half of my plate.   I definitely would visit again and explore.  Maybe beignets next time!

Krimsey jambalaya

Location:

12900 Victory Blvd,

North Hollywood, CA 91606

Tel. 818-308-6166

For Krimsey’s Website Click Here

How Mussels Reproduce and Evolve

While walking down the beach in the more remote part of Santa Monica, I noticed my familiar rocks to sit on looked less familiar.  I knew something appeared to be growing on them and to my surprise I noticed Mussels! Garlic, please.   No that’s what I thought I just thought how fascinating it was to see the process of evolving.   So how exactly do they reproduce?

 

Mussels on rocks

Photo by Crystal A. Johnson – Wil Rogers State Park, CA

 

 

According to Wikipedia, Marine mussels reproduce by releasing their eggs and sperm into the water. The young then begin life as floating plankton for between one and six months before settling on the bottom as an adult. With freshwater mussels, the male releases sperm into the water which then enters the female via her incurrent siphon.

KLOS Sabroso Craft Beer, Taco & Music Festival

Taco & Music Festival

 [DANA POINT, CA] – KLOS Sabroso Craft Beer, Taco & Music Festival powered Bandito returns to Doheny State Beach in Dana Point on Saturday, April 7 bringing craft beer, mouthwatering tacos, and live entertainment oceanfront. As the first stop of the festival series — now in its fifth year in Southern California — KLOS Sabroso Craft Beer, Taco & Music Festival gives craft beer connoisseurs and taco aficionados the opportunity to sample over 150 brews and a variety of delectable tacos while watching lucha libre style wrestling, playing games, and enjoying live performances by The Offspring, Pennywise, The Vandals, Me First and The Gimme Gimmes, Unwritten Law, and Los Kung Fu Monkeys.      

Produced by California’s most successful and respected craft beer festival producer Brew Ha Ha Productions and premier music festival production company Synergy Global Entertainment (SGE), KLOS Sabroso Craft Beer, Taco & Music Festival brings together a diverse array of stellar breweries and the region’s top chefs and restaurants to spotlight the West Coast’s growing craft beer community and fascination with the popular Mexican dish. For four hours, attendees 21+ will taste unlimited samples of craft beer from well-known SoCal breweries and beyond, including Abnormal Beer Company, Artifex Brewing, Avery Brewing, Belching Beaver, Modern Times, Pizza Port, Stone Brewing, and Three Weavers.

Foodies will savor the scrumptious tacos provided by Fiesta Gourmet (VIP only), Chicana Vegana, Panchos Tacos, Good Fellas Taco Catering, and more. West Coast’s popular Mexican grill, Chronic Tacos, will also serve their fan-favorite tacos, filled with choice of veggies or meat. Competing for the coveted ‘Best in Show’ award, many participating restaurants are serving new and exciting taco creations like Romega’s alligator stuffed taco and Chef TLC’s Sidewalk Café’s Korean street tacos with kimchi. To top off the array of flavors, those with a sweet tooth will be satisfied with Coned Ice Cream’s beer-infused ice creams. 

Amongst the sipping and eating of the region’s finest craft beers and tacos, event-goers will also savor in spirited games, engaging attractions, and the crowd favorite lucha libre style wrestling matches. Attendees are invited to sample all flavors of The Offspring lead singer Dexter Holland’s top rated hot sauce – Gringo Bandito!

Complimentary craft beer tastings last until 4 p.m. and tacos will be available for purchase while supplies last. Festival General Admission Tickets start at $65.50 and VIP Lounge + Early Entry Tickets are sold out. Day-of Festival General Admission Tickets (if available) will be $75.50 per person.

In 2018, the Sabroso Craft Beer, Taco & Music Festival brand expands to include dates in Sacramento, Denver, Albuquerque, Tucson, Auburn, and Portland during April and May.

Sponsors for KLOS Sabroso Craft Beer, Taco & Music Festival powered by Gringo Bandito include SUBARU, Sweet James Bergener, Gringo Bandito, Avery Brewing, Rockstar Energy Drink, Chronic Tacos, Milagro Tequila, Cosmic Fog and many more.

The festival producers encourage attendees to drink responsibly.

For the most up-to-date information on KLOS Sabroso Craft Beer, Taco & Music Festival, please visit:

  • Website: www.SabrosoTacoFest.com
  • Facebook: @sabrosotacofest
  • Twitter: @sabrosotacofest
  • Instagram: @sabrosotacofest
  • Hashtag: #sabrosotacofest

Sodium Intake – How Much Per Day?

1500 mg of sodium amounts to 0.75 teaspoons or 3.75 grams of salt per day, while 23001024px-salt_shaker_on_white_background mg amounts to one teaspoon or 6 grams of salt per day. Most people today are eating much more than that. The average intake of sodium is about 3400 mg, most of it coming from processed foods.  Read More

 

 

Snooze- A Breakfast Eatery

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After more than an hour wait, I have to admit the grub was worth the wait.   Snooze is a popular breakfast spot with a bar, music blaring, and an outdoor eating area.  I ordered the Shrimp and Grits meal with andouille sausage.  The dish was topped with a fried egg.  Every morsel was absolutely scrumptious.   The grits were creamy.   Honestly, this ranks in the best preparation of shrimp and grits I’ve had.  I can only recall one other spot in Baltimore called Darker than Blue which may rival.

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Another breakfast dish which caught my attention was the sweet potato pancake.   As for that dish, I say next time.

There are locations in Arizona, California, Colorado, and Texas.

I visited the 8861 Villa La Jolla Dr #509, La Jolla, CA 92037

Open until 2:30 PM

Chesapeake, VA: Wickers Crab Pot Dine In or Pick Up

Wickers

When it comes to Virginia and Maryland, the Blue shell crab is among the top of eats list pass times.   So where is a spot that you pick up a pot of steam hot crabs with old bay seasoning.   None other than Wickers Crab Pot.   Wickers sign

I can’t tell you about the dine in experience, didn’t do it .   However, if you are having a function and you want to spread crabs over the newspaper lined table then here is an option.

The also have several other to go items.

4201 Indian River Rd, Chesapeake, VA 23325

Hours:

Open  · 11AM–9PM

Crabs over newspaper

Domican Republic: About Morir soñando Recipe

morir-sonando-dsc4187

Morir soñando (die dreaming) is a popular beverage of the Dominican Republic which has made its way to other Hispanic countries, usually made of orange juice, milk, cane sugar, and chopped ice. Sometimes vanilla extract is also added, or evaporated milk is used instead of regular milk.

I recently found out this was one of my favorite people’s favorite drinks

( A toast to you-In loving memory Lloyd)

See Recipe:

https://www.dominicancooking.com/976-morir-sonando-milk-and-orange-juice.html

 

Ginger Nuts or Ginger Snaps

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Sherlock Holmes eating ginger nuts

In the United Kingdom, the Isle of Man, Australia, and New Zealand and most of the former British Empire, they are often called ginger nuts. Ginger nuts are not to be confused with pepper nuts, which are a variety of gingerbread, somewhat smaller in diameter, but thicker. McVitie’s ginger nuts was listed as the tenth most popular biscuit in the UK to “dunk” into tea.[4]

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Ginger nuts are the most popular biscuit in New Zealand, normally attributed to its tough texture which can withstand dunking into liquid. Leading biscuit manufacturer Griffin’s estimates 60 million of them are produced each year. This has become the title of a book, 60 Million Gingernuts, a chronicle of New Zealand records.[5][6][7]

Scandinavian ginger nuts, also called ginger bread or “brunkage” in Danish (literally meaning “brown biscuits”), pepparkakor in Swedish, piparkakut in Finnish, piparkūkas in Latvian, piparkoogid in Estonian and pepperkaker in Norwegian (literally, pepper cookies), are rolled quite thin (often under 3 mm (1/8-inch) thick), and cut into shapes; they are smooth and are usually much thinner and hence crisper (and in some cases, more strongly flavoured) than most global varieties. Cloves, cinnamon and cardamom are important ingredients of these, and the actual ginger taste is not prominent. Allspice was used formerly to season ginger biscuits, but cloves replaced it later.[8]

In the United States, the usual term is ginger snaps, and they are generally round drop cookies, usually between 3 mm (1/8-inch) and 6 mm (1/4-inch) thick, with prominent cracks in the top surface. One recipe for these cookies contains maple syrup.