Red Baron Meat Trio Singles

Manfred Albrecht Freiherr von Richthofen, this is how they immortalize you?

Imagine this. 80 kills in combat, while flying, with the potential for many more unconfirmed, and this is your prize. Forever being recognized as the crappy microwave pizza, second, always, to Freschetta. Oh, and also being turned into a vampire in a crappy bodice ripper.It’s like putting General George Patton on second-rate toilet paper or Hitler making an appearance in Pearls Before Swine. If it weren’t for the distinguishing light-hearted characteristics, history would be completely left in the dust.

Don’t even get me started on the jokes about his airplane, the Fokker Dr.I.

But let’s move onto his pizza. I got the meat trio, which has cubes of ham, pepperoni, and sausage in it. With my first pizza, the one in the photo, I definitely overmicrowaved it. With these pizzas, it’s necessary to watch them or else the deep dish crust gets caustic and bubbles all over the crisping tray. The cheese basically evaporated off the crust and it was chewy on the inside and cracker like on the outside. I couldn’t taste the meat because my tongue had burnt off. It then became a meat quadruped.However, with the second pizza, I watched it carefully, and at the first hint of bubbling around the edges, I whisked it out of the microwave oven. This time, the cheese was all intact, despite being slightly unmelted on the inside, and was slightly gooey and all right. There wasn’t a lot of meat, and there was no meaty texture, but the flavor of meat was there. Meat essence. The cheese was rubbery and mixed with the sauce, which was definitely the dominant flavor. With the sauciness and the chewy crust, it reminded me of a cheap Grandma pizza.All in all, there was nothing special about this pizza. I’d have definitely cooked them in the oven, like the premium singles I tried last August, but I won’t be buying this again for a quick snack. The flavor is nice and the crust is thick enough to hold, but I wasn’t impressed.

Pepperoni Pizzeria Hot Pockets

Gamers, agoraphobics, college students, lend me your ears!
I come to bury Hot Pockets, not to praise them.
The evil that men eat lives after them;
The good that is oft interred with their appetites;
So let it be with Foodette. The noble Hot Pockets
Hath told you Foodette was ambitious:
If it were so, it was a grievious fault,
And grievously hath Foodette answer’d it.
Here, under leave of Nestle and the rest-
For Hot Pockets are an honorable food;
So are they all, all honorable foods-
Come I to speak in Foodette’s funeral,
She was my friend, faithful and just to me;
But the Hot Pockets say she was ambitious;
And the Hot Pockets are an honorable snack.
She hath brought many groceries home to the refrigerator
Whose nutrients did the general coffers fill:
Did this in Foodette seem ambitious?
When that the hungry have cried,
Foodette hath wept:
Snacks should be made of sterner stuff:
Yet the Hot Pockets say they were delicious;
And Nestle is an honorable man.
You all did see that on the website
I thrice presented her a Kinder Egg,
Which she did thrice refuse: was this ambition?
Yet the Hot Pockets say she was ambitious;
And, sure, they are an honorable snack.
I speak not to disprove what the Hot Pockets spoke,
But here I am to speak what I do know.
You all did love her once, not without cause:
What cause withholds you then, to mourn for her?
O judgment! thou art fled to freezer burnt favors,
And men have lost their taste.
Bear with me;
My heart is in the freezer there with Foodette,
And I must pause till it come back to me.Hot Pockets are absolutely gross, dishonorable, and stab people in the back. There. Now you have the equivalent education of someone with an English degree. See how helpful this website can be?My particular Hot Pocket, that of the pepperoni pizzeria variety, was a hollow shell of a snack, with about 25% of the pepperoni depicted on the box, and none of the cheese. The sauce was slimy and cold, and the gaping maw of the crust, tho’ filled with authentic herbs and spices, depicted a shallow dearth from whence there is no return. The taste- Satan’s pubes, I dare say! Alas, to die, to sleep; no more- for I now wander the planes of indigestion and stomach pains.

Best Value Potted Meat

Okay, so maybe this one isn’t a dorm food, but then again, my grandmother told me she ate baby food in college and from my research on the harsh streets of rural Amherst, some people still live in the 50’s and still totally do that. Not being one to stoop to Gerber’s obsequious ad campaign, I chose for the manlier, the cheaper, the less branded, the more disgusting…Potted meat.

Fun facts.
1. It doesn’t come in a pot.
2. You’ll want to smoke pot after trying it.
3. MEAT SHOULD NOT BE CREAMY.

To gear ourselves up for this, Swagger and I did a little research by watching Youtube videos of people eating this live and showing their reactions. Although none made it out alive, at least we got a feel for what would happen. So I edited my living will from the Little Hugs and opened the can.Oh god, it smelled like cat food and leftover Spam. On the Wikipedia article, the fun fact of the day was that different varietals have different ingredients- beef tripe, mechanically separated whatever, the stuff they use to grease Rosie O’Donnell into pants every day. What have you. Ours listed mechanically separated chicken, so I thought we were safe.We spread it on a Saltine and made ourselves Sunny D cocktails. And then it was down the hatch for the potted meat. My first impression was that it wasn’t nearly as greasy as the cadre of videos made it sound. The texture wasn’t soft, but something entirely more terrible. It was creamy. It was very wet and very creamy. Meat. Should. Not. Be. Creamy. Even a cheese dog isn’t creamy. This had like, a whipped texture that minced prettily on the Saltine. And then, the taste. It didn’t taste like meat, really, but it did taste like salt. Closest I can liken it to is Spam. That’s a lie, actually, I’ve never had Spam. But it would probably taste like that, and Swagger, who has Spam, says it’s close to Spam.

It’s probably the worst thing you could ever put in your mouth, aside from Rosie O’Donnell’s penis. It’s potted meat. It leaves a greasy residue. And my dorm smells like an animal shelter.

El Monterey XXL Spicy Red Hot Chimichanga

Next up on dorm week, the almighty frozen burrito. For a little over $1, you, too can reap the bounties of authentic chimichangas from…California. Wait, wait, wait. California? That’s not where burritos come from. But my sources tell me there’s some damned good Mexican food there, so behold…the El Monterey XXL Spicy Red Hot Chimichanga.

In all actuality, a burrito and chimichanga are not twins, in fact, on the family tree, they’re more along the lines of kissing cousins. A chimichanga is just a deep fried burrito, which is a tortilla filled with Southwestern and Mexican fillings, like seasoned beef, chicken, rice, beans, and peppers, then wrapped up and eaten on the go. Or sopping up the alcohol after a late night bender at Pink’s.So how’s this? Well, it seems like they confused the chimichanga with its incestuous relative again, because what came out of the package, at around a foot long, was decidedly a burrito. The sandwich is ten ounces heavy, and to give you comparison, I’ve taken the liberty to disclose my weight as a newborn, a mere 11 ounces heavier. Two El Monterey chimichangas = 1 baby Foodette, give or take a few. (And around the same length, too.) The product description says it’s a lightly fried burrito, but when Swagger and I opened the package, we found no clues that it had ever been crispy aside from a distinct puddle of grease on the paper we used as a plate.The chimiburrito’s outside shell is no corn or flour tortilla, and instead flaked off periodically like your Uncle Milton’s dandruff. It was flavored like lard and broken fryers and reminded me of undercooked puff pastry. It sagged in a sad and flaccid manner when we tried to prop it up for the photo and later, while we were eating it, and dripped all over the napkin. This chimichanga needed some Viagra and Arnold Schwarzenegger’s body.

Moving onto the filling, it was supposedly tons of ground beef, beans, and hot stuff to make it hot and spicy. Well, there was a lot of filling, though the amount didn’t create the perfect circle in the photo. But the ratio of filling to shell thing was actually not bad at all. It was just worryingly smooth, like puréed Spam. It shouldn’t be entirely smooth, so the entire eating experience gave us the notion of eating international entrées for infants. I feel like the entire appeal of a burrito lies within the variations of textures within the tortilla, and this missed the fence completely.

Of course, every rose has its thorns and the filling melted into the shell, causing it to mush up and get gloopy quickly and the hot and spicy flavor had already jumped the border back to Mexico. We recommend eating this with the wrapper for extra texture or throwing it out after it’s done cooking. It was like the world’s worst Taco Bell had made this and decided to call it a “Torpedo Burrito” or something. I’d rather visit Gigi in sunny California and get some real Mexican food.

SNACKDOWN: The Velveeta Embargo of 1931

WE’RE KICKING OFF DORM WEEK! Featuring a TON of microwavable, frozen, gross college foods for you and me. Especially me, though. Because I’m in a real live dorm. Thanks for all the wonderful birthday wishes and comments! I do it for you.And that’s why I’m kicking off the week with not one, but TWO relatively gross single serving macaroni and cheese cuplets. In the 1920’s and 30’s, Velveeta cheese reigned supreme. That shit was tops, and with the relatively burgeoning Kraft company, it was easy to see how they succeeded.

But a new dog entered the scene. This was Kraft Dinners, more commonly known as the quintessential blue box mac and cheese we all know and love, Kraft Macaroni and Cheese. Thus, a battle began within a powerful and cheesy nation- the Kraft Company, and the two dinners have been fighting mercilessly ever since.

Today, I decided to try one of each dinner in an easy to serve format, the “easy” cup, and decide for myself who the dairy-laden glory would go to. And thus, a battle began.They look almost identical on the shelves. Small microwavable cups, sandwiched among the Hamburger Helper easy mac that nobody wants because the beef pellets look like rat poison, they’re both blue and orange and kind of unimpressive. Making them is a cinch. 3 1/2 minutes on each, and then stir in the sauce and let them sit. There’s white powder in each of them, but it’s not cocaine. My guess is that it’s evaporated milk. The cheese and noodle shape is where they each differentiate. While Kraft, (and I know they’re both craft, but for the sake of this review, it’s now Kraft) has a powder, Velveeta has a tiny packet of their cheese sauce. And Kraft has those funky elbow noodles, where Velveeta has little shells. After mixing in each sauce, I found that the cheese sauce with the Velveeta definitely adhered to the shells well, creating those little flavor pockets we all love and cradling the sauce lovingly, and thickening up nicely, even going so much as to strand off when I took a forkful. The shells, though, were sometimes a little undercooked and had a habit of sticking together while cooking, like those crustaceans that pile on top of one another, and thus didn’t get the same amount of cheese that the loners had. Still, though, the cheese was creamy, rich, and oddly enough, had a really nice cheesy flavor. A little sharp, very indulgent.The Kraft definitely had the best noodles. They’re those skinny, skinny elbow noodles that always remind me of emo jeans. How can the cheese possibly fit in there? They’re like syringe thickness. But they’re tender and very soft and adhere really well to the fork. They just never slip off. Unfortunately, the cheese sauce is loose in some places and clumpy in others, and somehow, never seems to dissolve completely, with some granulated pieces hanging around. The flavor is much sharper than the Velveeta and the texture is just kind of saucy and wet.They’re both pretty substantial and tasty. Good snacks. But the real deciding factor is the taste and texture. If I had it both ways, I’d mix the Velveeta cheese with the Kraft noodles, but that would cost twice as much and leave me with a gross tasting loser. So, I decided that I can live without the delicious noodles, but it was a very close call.And with that, THE WINNER IS VELVEETA! Here’s to a fantastic start of Dorm Week, and a lifetime of better food for you all.

Maruchan Chicken Yakisoba

This is a little prelude to next week’s theme, DORM WEEK! Suggested to me by both Swagger and Captain Crunch, my roommate, we’ll start on Sunday and feature foods that are convenient and tasty for college kids. Any ideas? Send ’em here!

So instead of reviewing the sodium-filled Double Down, today I’m kicking off that old college try with a traditional, sodium laden late night meal, the quintessential ramen dish. Except this time, it’s not ramen, but yakisoba. There’s an actual difference in between the noodles, but with a mass produced product like this, it basically means there’s twice as many noodles in the packet.The noodles have that pleasant, wavy shape, and they’re in a great brick. Some people stop here and crumble them into a salad or something, but we’re gourmet and we’re cooking these suckers up. The package comes with spices, noodles, and vegetables. It could be an MRE if it had the self-heating packet and the water, but I’m not complaining. So all I had to do was add the veggies and microwave it up.I, of course, forgot the vegetables and stared at the packet, remembering at the last minute that I was supposed to put them in pre-cooking. There’s a nice selection of veggies, though, and it’s probably all the students will get in a given week anyway. It’s mainly freeze-dried cabbage and corn, but there are some bits of pepper, too.

The ramen comes out and you can drain or keep the water as you like. I drain it because the water is really, really greasy and makes the package slippery, much to my chagrin. It’s a lot like watching liposuction after the noodles are finished. It’s pretty gross. And then I mixed the package of spices in. That’s nothing special, just chicken flavored bouillon in a bag, and that incorporates really well with the noodles. It smells kind of sweet. The noodles are always cooked to perfection, which I like, but there’s a really slippery, greasy texture about them that always makes me want to wash them off. Dirty noodles! There are no icky hard bits, and the chicken flavor is all right. It’s 95% salt and leaves a warm sensation in your mouth minutes after. Hear that? It’s your heart exploding. It’s a little like injecting Lipton soup packets into your arteries, but whatever.The noodles are impossibly long and interconnected, so every single bite you get looks like you’ve stabbed a Fry Kid in the head, and averages to about three bites per package, each the size of a steroid packed meatball. That’s not to say that they’re icky, though. Just gigantic.All in all, they’re good and cheap, unless you buy them at the convenience store here, where they’re $3.49 apiece. I could only stomach a few bite’s worth because they’re just too salty and greasy for me.

Chai Buttercream Cupcakes and Miniature Quiches

Happy Easter, everyone! I’m offering up not one, but two recipes today in honor of Spring, Passover, (well, the end of Passover, so now you can eat these) and Easter.Cute flower arrangements at Stop and Shop…

They are both portable, individual portions, and will definitely put you in the mood for beautiful weather. Up here, it’s absolutely gorgeous, and I’ve been celebrating the weather with dinner parties and walks in town.

These little cupcakes are delicious finishes to any meal, and the frosting is to die for. It’s amazing what a little chai concentrate, like Oregon Chai, can do to a recipe. The flavor is really adjusted and I think it’s an interesting taste. We used this in substitute of milk when we were out, and the cupcakes are still just as fluffy.Ingredients (makes six cupcakes)
Cake
1 1/2 cups flour
1 cup of sugar
1 1/2 teaspoons of baking powder
1/2 teaspoon salt
3/4 cup of chai concentrate, or a 50/50 mix of milk and concentrate for a less intense flavor
1/2 tablespoon of vanilla
2 large eggs

Frosting
1 1/2 cups of confectioner’s sugar
1 stick of butter, room temperature.
2 tablespoons of chai tea concentrate
Sprinkles to garnish

1. Preheat your oven to 350. In a medium sized mixing bowl, sift together all the dry ingredients so that they are thoroughly combined. In a larger bowl, combine the liquids and gradually add the dry ingredients into the wet ones. Don’t over-mix!
2. Fill a muffin tin with cupcake wrappers, and fill the tin to about 3/4 of the way up- these get really fluffy and puffy! And pop them in the oven for 9-11 minutes or until the tops are golden brown and have risen to above the level of the wrappers.
3. While that’s all going on, make the buttercream frosting. Have your butter out and softened, and with a strong hand or an electric mixer, mix it in with the chai concentrate and half and half and the confectioner’s sugar until combined and fluffy.
4. Once the cupcakes are done, let them cool to room temperature before frosting, and then decorate as you please.

And now, onto the quiches. These are disgustingly simple. And the presentation is absolutely adorable. I have Erik to thank for a late-night quiche craving.Ingredients (makes six)
1 package of puff pastry, with six individual pieces
3 eggs
1 cup of cheese- cheddar, Havarti, whatever you like. Even stinky cheese.
5 slices of bacon
1/2 cup of half and half (If you say that three times fast, I will give you a quiche)
Salt and pepper to taste

1. Preheat your oven to 425 and start thawing the puff pastry. It has to be completely malleable for these to cook correctly. Cut the bacon into tiny squares and toss it into a pan to fry up until very crispy.
2. Mix together the eggs, 3/4 cup of the cheese, the half and half, salt and pepper. Save 1/4 cup of the cheese for later. Beat it up until it’s bubbly and pretty. When the bacon is done- LET IT COOL, for god’s sake, don’t plop it in and risk cooking the eggs before you bake the quiches. And once it’s coldish, put it on in and mix some more.
3. Take those muffin tins and pop the puff pastry in, like baby crusts, and it will fit in perfectly and form a little cup. Make sure it’s rolled out thin or they will have raw bottoms. Heh. And then, once all the cups are formed, you can start filling them. You can put cheese on the bottom for a gooey bottom quiche, and then fill with the eggs. Make sure that there’s an even distribution of the toppings, as they tend to sink down to the bottom while the mixture sits. Garnish with cheese.
4. Here’s the part that’s a little tricky, but really, just requires some careful watching. Bake the quiches for 10 minutes at 425, and then, reduce the temperature to 350 and bake for another five minutes. Take them out once they’re golden brown and scrumptious looking. Let cool for about ten minutes, or five seconds if you’re hungry, and eat!

Guys, enjoy the holiday and the weather and cook up a storm!

The Foodette

Oscar Mayer Deli Creations: Steakhouse Cheddar

In the world of heatable lunches, I think sandwiches reign supreme. I mean, there’s no beating a sandwich, period, because of the options that you get with one. Like a pizza, it’s just endless. So, how are the bottom-tier ones, the ones you have to eat because you’re pressed for time or confined to a desk?I tried an Oscar Meyer Deli Creations sandwich, of the Steakhouse Roast Beef variety. A while back, I reviewed the Honey Ham and Swiss and was relatively nonplussed, so I was interested to see how this one would fare in my book.

I microwaved the bread and cheese, a white sub roll with cheddar cheese, and it came out looking decent, but skimpy on the dairy end. If you include it in the title of the sandwich, put more on. The meat was thin up until the last piece, which was like a freakishly thick slice of roast beef. It looked relatively tasty and slightly marbled, which was a good sign. Popping a piece in my mouth, it wasn’t too salty and had a nice chew to it without being gristly. I put the mayo on and then the meat, and then the steak sauce. There was a good amount of meat for me to eat a slice and still have an ample amount to fill the sandwich, which is good for those of us who enjoy overstuffed sandwiches.
While eating it, I really couldn’t taste the cheese- a disappointing factor considering the package’s photos were dripping with it. In fact, the dominating flavor was the steak sauce, which was a sweet, not quite barbecue, cinnamony sauce that dripped all over the sandwich and never really soaked in. I didn’t like the sauce at all. I thought that it collided with the saltiness of everything else and that it was too overpowering within the sandwich. Aside from that, the other ingredients were good. The bread microwaved without getting mushy, and had a nice buttery flavor to it. I wished there was more crunch, but for a refrigerator lunch, it ain’t bad bread.

The value sucks- even comparing it to fast food sub shops, it’s $3.49 for about 5 inches of sandwich, and the flavors are pretty average. I’m looking forward to trying some of the other flavors to see if this mediocrity is across the board or just within this flavor. Either way, though, I wasn’t a fan of the sauce. Have you tried the Deli Creations? I know there are other types of sandwiches like flatbreads and focaccia. Did you like them?

Trader Joe’s Organic Tomato and Roasted Red Pepper Soup

This was a soup I actually stumbled upon accidentally, with Sherlock while searching for snacks to take to the movies. Needless to say, after trying a sample of this, I bullied her into fitting this into her large hippie bag along with our snacks to take to Shutter Island. I didn’t drink it in the movie, though with all the blood, it might have been fitting.The soup was offered as a sample the night we went, and it is probably one of the most delicious soups I’ve ever tried. The only thing that could make it better is if they put it in a boxed wine format, with a tap, so that I could just have soup on tap at my immediate disposal. The flavor is extremely creamy, but with only 100 calories per serving. The peppers and tomatoes are equally distributed in the flavor, with a slightly smoky taste from the roasting, and it’s not chunky, which makes it a fantastic stand alone bisque on a cold night or something that can be equally jazzed up with some cheddar crackers, chives, sour cream, or any of your favorite veggies.What I love most about it is just the ease in preparation. It can be kept indefinitely on a shelf until opened, and then it’s just a matter of eating it. I love how simple it is to prepare, and how vibrant the flavors and colors are. It’s so hearty and thick, and for a college student, finding a gourmet soup like this is a real treat.

Noah’s, Stonington, CT

Yesterday, before heading back up to campus, my father, grandmother and I decided to have a little brunch at Noah’s in Stonington, CT. I’ve been going to Noah’s for years, but this was my first time reviewing it on the site.

As it was, we were lucky to be able to have our choice off the brunch menu, which we gladly accepted. Noah’s is famous in the area for having fantastic brunch dishes. My favorite thing about brunch is the delicate balance between salty and sweet, like the deciding factor between good and evil. Which one were we going to choose?

Since my Bubbi opted for blueberry pancakes, I decided to go in the other direction entirely and order the portuguese baked eggs with linguica, onions, peppers, and farmer’s cheese. The linguica and farmer’s cheese were two meat and dairy items I’d never had the privy to eat in an egg based dish and was interested to see how the texture would play out. And that being said, you can never really go wrong with sausage and peppers, right? With that, I ordered a side of their homefries, well done. My father ordered the homemade sausage with grits and egg whites.
The blueberry pancakes are a delicious standard of Noah’s, and one can never really go wrong with them. They’re fluffy and not too airy on the inside. However, when one advertises blueberry pancakes, it’s important to note that they’re supposed to be blueberry in nature. Unless there’s a severe embargo of blueberries at Noah’s, it was important to note that the blueberry to pancake ratio was a little vague in these pancakes yesterday. I just think that there ought to have been more fruit. I also thought that the texture, though airy, was a little boring, and because of the soft, mushiness of the blueberries while cooking, it might have been integral to add a buffer to all that softness, like cornmeal. That being said, they’re certainly not bad pancakes at all. With the addition of the natural maple syrup and a little honey butter, they make a substantial breakfast when eaten in threes.My father had the sausage with grits and eggs, and I was excited to try that, being that it was housemade. I can’t vouch for the plate’s beauty, because it was really a colorless affair. I think that a lot of that was my father’s fault, because he did order all egg whites, but I wish that they’d ground pepper on them or put some parsley to make the plate look a little less bland. The sausage was a very thick piece and, though a little stringy, was a very hearty addition to the eggs and grits and should definitely be used in more of Noah’s dishes, say, a breakfast sandwich, perhaps?
As for the grits and eggs, they were more of a sideliner to the sausage, and having had grits before, I was excited to see that these were large pearls of hominy, but when I tasted them, they were bland and gummy, resembling nothing more than white rice with a little binder. Spices, Noah’s, use spices! They go such a long way for color. The sausage was a boon later on with the leftover blueberry pancake, and it was a comfortably hearty bite to eat with the fruit. I feel that the sausage was the firmness I was looking for to counteract the blueberries in the musings above, so perhaps the two paired together would work well. That being said, I’m an advocate for anything sweet and savory in a breakfast dish.My dish was a hit around the entire table. It came in a lovely little casserole dish, and I figured that I’d eat the entire thing. Little did I know that halfway through I’d throw in the gauntlet. A deceptively deep and filling dish, the Portuguese baked eggs were a delightful surprise. With each bite, I found myself mashing up the yolks and searching for linguica and onion pieces to complete the portion. The dish screamed breakfast, but when I closed my eyes, all the scents were incredibly Italian. The peppers were condensed in baking to a fine, stewed form, and released a sweet liquid in the process, making the dish a little soupier than I might have liked. However, after letting it settle down and seize up, (I have a bad habit of eating my food in its most molten form) it got a little more solidified.
Happily notable, though, was the cheese, which didn’t seem to follow the same space-time continuum as the rest of the dish. It just didn’t congeal. It was melty and gooey and came off in perfect curds, not strands, and mixed into the oil and was perfect. All this was lovely, and then, I came to the yolks of the eggs. Up to this point hereforth, I was under the impression that the eggs were integrated into this wonderfully bucolic little explosion that I’d been eating, but apparently, I’d just been stuffing myself with the appetizer portion. And there they were.

I swear, the yolks in these were monsters. I think they might have been all yolks. Had these been allowed to ferment, I have no doubt in my mind that the chicks would have pulled a Zeus and eaten their way out of their parent. And they were cooked just the way I like them, which is, perfectly hard and solidified, to the point of being hardboiled. However, there is such a concept as “too much of a good thing,” and in the case of the yolks, I was only able to eat a little bit, mashing it up with the rest of my concoction and spreading it on the toast. A brunch addict’s pâté, if you will. And a lovely one at that. The egg yolk did add a wonderful binding agent to the rest of the spread and a great, buttery taste, but I’m afraid the amount was just quite too much. The potatoes were a fantastic addition to the dish, and were really buttery and garlicky on the bottom where they were charred, and the crispiness yielded to a fluffy and soft inside that required no extraneous salt and pepper. Lovely to eat with the eggs.Brunch being immensely satisfying, we then moved onto a mutual dessert, the chocolate bourbon pecan pie. My mother makes a pie similar to this, and I’ve had variations on the theme, but the basic idea is gooey pecan pie with a layer of every addiction possible. If they put shavings of truffle and weed on this, it would require a waiver and a twelve step program.
The pie is more rustic than the others that I’ve had, with whole pecan halves and giant chunks of chocolate, and pecan goo to stick it all together, and the crust is dense and buttery. It’s a good pie. The texture can be off-putting if your mouth isn’t the size of a Titan’s, but overall, it’s a hell of a comfort food. The homemade whipped cream doesn’t hurt, either.Noah’s Restaurant
113 Water Street, Stonington, CT 0637o