In this episode of Cubs Out Loud, it’s time for another Let’s Talk About Food. For this episode, the guys behold the power of CHEESE! From Asiago to Zufi, listen in as the cubs spread their love of this creamy, stringy, delectable, and versatile delight. It ain’t easy being cheesy, but it sure is delicious.
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Let’s Talk About Food: Cheeeeese!
Last time around we talked about Mac ‘n Cheese. This time it’s ALL CHEESE ALL THE TIME!
In this episode of Cubs Out Loud, it’s time for another Let’s Talk About Food. This time, the guys get cheesy as they discuss the classic comfort food: mac & cheese. Whether from a box or made from scratch, listen in as the guys share their feelings on this decadent, feel-good delight.
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Let’s Talk About Food: Mac ‘n Cheese
It’s the winter season, and sometimes we want a homey comfort dish that hits just right. With the different kinds of mac ‘n cheese out there, can we agree on our preferences?
In this episode of Cubs Out Loud, it’s time for another Let’s Talk About Food. For this one, the guys head back to the fair again to get a taste of some delicious dishes. In Part 3, the cubs head first to Iowa then next Jeff’s home state of Minnesota to satiate their appetites before heading to the southern border to savor their hankering for some big Texas vittles. From savory to sweet, get a dabble of the new foods coming your way soon. Are you hungry?
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Let’s Talk About Food: State Fairs ‘23 – Part 3
Believe it or not, STATE FAIR SEASON KEEPS GOING! It’s the third go ‘round and we’re hitting up THREE states – Iowa, Minnesota, and the Big Tex! And of course we’ve got more pictures!
PEOPLE’S CHOICE BEST NEW FOOD: The Deep-Fried Bacon Brisket Mac-n-Cheese Grilled Cheese by What’s Your Cheez – The Rib Shack’s signature Bacon Brisket Mac and Cheese is slathered between layers of American cheese and two slices of What’s Your Cheez Bacon Cheddar Bread. It is then deep-fried until golden brown and served with a signature raspberry chipotle BBQ sauce.
BEST NEW FOOD FINALIST: Iowa Twinkie by Whatcha Smokin’ BBQ & Brew – “A Texas staple with an Iowa twist.” A smoked bacon-wrapped jalapeno stuffed with pulled pork, sweet corn, cream cheese and ranch seasoning. It is then glazed with Whatcha Smokin’ BBQ & Brew house-made Sweet + Sticky BBQ sauce and drizzled with house-made ranch dressing.
BEST NEW FOOD FINALIST: Grinder Ball by The Bacon Box – The Grinder Ball is a blend of bacon balls stuffed with mozzarella cheese, wrapped in bacon, rotisserie smoked and dipped in warm marinara sauce. The Grinder Ball is The Bacon Box’s new signature gluten-free take on the traditional State Fair Grinder.
Bacon-Wrapped Waffle Dog by Nordic Waffles. Griddled bacon-wrapped Kramarczuk hot dog served on a Nordic Waffle with cheddar cheese, pickle slices and crispy onions and drizzled with burger sauce.
Ba-Sants in Two Varieties – Everything Cream Cheese and Sweet Corn by French Meadow Bakery & Cafe. A buttery, crisp and caramelized pastry – a combination of a bagel and croissant: Everything Cream Cheese Ba-Sant is rolled in poppy seeds, sesame seeds, onion flakes, garlic flakes, black pepper and sea salt with a scallion cream cheese filling; Sweet Corn Ba-Sant is filled with fresh sweet corn custard and garnished with crunchy caramel corn.
Chicken Momo With Tomato Chutney by Midtown Global Market’s MomoDosa. Blend of ground chicken, cabbage, onion, ginger and other spices steamed in a dough wrapper. Served with tomato chutney. (Available Aug. 24-29 only) (New Vendor)
Fried Butternut Squash Ravioli by Oodles of Noodles. Deep-fried butternut squash ravioli sprinkled with maple cinnamon sugar. Served with a side of whipped ricotta. (Vegetarian)
Holey Hamloaf Breakfast Sandwich by Hamline Church. Hamloaf, tangy glaze, caramelized onions and cheese in a sandwich made with fried egg-in-a-hole toast. [Savuer recipe/article for Hamloaf]
Irish Butter Ice Cream Over Brown Sugar Cinnamon Toast by Blue Moon Dine-In-Theater. Ice cream made with European-style butter served on brown sugar cinnamon toast, drizzled with butter syrup and sprinkled with sea salt flakes.
Winner “Best Taste – Savory”: DEEP FRIED PHO by Michelle Le. Bringing a southern flare to this popular traditional Vietnamese comfort food that is both rich and savory. Deep Fried Pho is handcrafted, rolled up, and deep-fried Texas style! This unique combination creates a perfect balance between flavorful and refreshing. With every bite, you get a harmonious and succulent mouthful of noodles, slices of beef, fresh herbs, bean sprouts, and a taste of aromatic pho broth that has been slowly simmered for hours. To tie this experience together, it is served with a side of pho broth for dipping, lime, jalapeños, cilantro, hoisin sauce, and sriracha for a spicy, fiery kick! Pairs well with Karbach’s Hopadillo IPA!
Winner “Best Taste – Sweet”: Biscoff® Delight by Stephen El Gidi. Immerse yourself in the realm of a classic New York-style cheesecake coated with Belgian chocolate. Each bite reveals the symphony of an outer layer adorned with crushed Biscoff® cookies, offering a delightful crunch. To elevate this edible artwork, a drizzle of Lotus Biscoff® spread cascades gracefully, imparting a caramelized touch. Finally, a crowning glory is bestowed upon this culinary marvel with a perfectly placed Biscoff® cookie that entices you to embrace pure indulgence. Pairs well with a Ziegenbock!
Winner “Most Creative”: Bourbon Banana Caramel Sopapillas by Cody & Lauren Hays. Hot and delicious traditional sopapillas topped with vanilla-caramel-infused bananas, sweet bourbon syrup, crushed candied pecans, sweetened mascarpone cheese, crumbled Nilla Wafers, and dusted with powdered sugar. Pairs well with a Ziegenbock!
In this episode of Cubs Out Loud, it’s time for another Let’s Talk About Food. For this one, the guys go back to the fair to get a taste of some delicious dishes. In this second part, the cubs head to the land of cheese to see what Wisconsin has to offer. Listen in as the guys tastebuds get a workout on some delectable delights. And this time there’s PICTURES! It’s a heaping handful of hearty indulgences sure to make your mouths happy.
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Let’s Talk About Food: State Fairs ‘23 – Part 2
It’s that time of year – STATE FAIRS are coming back around. So what does 2023 hold for us? This go round we’re returning to one of our faves, Wisconsin! And this time around, we’ve got PICK-CHURS!
WürstBar: Beer Cheese Wisconsin Lava Cake – A savory take on a sweet classic, the Beer Cheese Wisconsin Lava Cake sums up Wisconsin in one bite! These salted Milwaukee Pretzel Company slider buns are filled with famous beer cheese soup, topped with butter and pretzel salt, and drizzled with house-made hot honey and red pepper flakes.
All Things Jerky: Cotton Candy Jerky – A new twist on a favorite Fair food, Cotton Candy Jerky is an old-fashioned beef jerky flavored like cotton candy. This sweet, salty jerky is sure to please Fairgoers of all ages.
Old Fashioned Sipper Club: The Ferris Mule – The Ferris Mule is a non-alcoholic mule crafted with fresh blackberries, ginger beer, freshly squeezed lime juice, and agave nectar – all of which is hand shaken and poured over ice. Garnished with fresh blackberries, a rosemary sprig, and lime wheel, The Ferris Mule takes a summer classic drink and elevates it with a fresh Fair time twist!
Slim McGinn’s Irish Pub: Irish Dipper – In an effort to give fans what they’ve been asking for, the Irish Dipper was born! This delicious new Irish Onion Dip is made with cream cheese, Guinness beer, caramelized onions, and Irish cheddar, and then layered with classic Irish beef in Guinness gravy on a French roll to create a flavor bomb sandwich that will make everyone happy! Served with a souffle cup of Guinness gravy for dipping.
Camp Bar: The Porkie – This sundae is just the treat for you to enjoy while at the pig races! Featuring vanilla custard layered with cheesecake bites and hot fudge, The Porkie is topped with graham cracker crust, more hot fudge, warm caramel, a graham cracker cookie, and cherry. But it wouldn’t be complete without a piece of Rupena’s candied bacon dipped in chocolate and rolled in sprinkles!
Mexican Grill: Wisconsin Quesadilla – The Wisconsin Quesadilla is truly filled with the best of Wisconsin! Stuffed full of cheese curds, chunks of brats, grilled onions and peppers, and shredded cheese, this quesadilla is cooked to golden brown perfection and served with sour cream and salsa on the side.
In this episode of Cubs Out Loud, it’s time for another Let’s Talk About Food. For this one, the guys go back to the fair to get a taste of some delicious dishes. In Part 1 of their two-part journey, the cubs hit the Southwestern shores of California to satiate their appetites before hitting the capital of Ohio to munch on some Midwest delights. From savory to sweet, get a dabble of the new foods coming your way soon.
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Let’s Talk About Food: State Fairs ‘23 – Part 1
It’s that time of year – STATE FAIRS are coming back around. So what does 2023 hold for us? This go round we’re taking a look at new states California and Ohio. While we’re only going to review some of the selections, there’s always more offerings to shove in our mouth holes.
Benito’s Tacos: One Benito’s Taco & Horchata Drink – 3-hour braised beef taco in tortilla fried in chili matcha oil, paired with a guajillo/ancho/arbol pepper consommé and served alongside a cinnamony horchata drink.
Sharky’s Onions and Fries: Nashville Hot Onion Rings – Crispy, spicy, served with ranch.
Soul on a Roll Sac: Cajun Chicken Po Boy – Grilled cajun chicken, bell peppers and onions on a toasted french roll topped with house sauce and served with fries.
Country Fair Cinnamon Rolls: Caramel Apple Cinnamon Roll Sundae – Our famous hot cinnamon roll, covered with baked cinnamon apples, vanilla ice cream, whipped cream, drizzled with caramel sauce, and walnuts. A fair favorite combined with an American classic.
Lynn’s Hawaiian Shave Ice: Chamoyada – Mango shaved ice over a chamoya layer, topped with more chamoya, tajin and a tamarind stick.
Big G’s Food Service: Crawfish Bowls – If you’re looking for a seafood dish, this treat is for you, taking boiled crawfish to another level mixed with corn and vegetables.
Funky Flamingo: Cookie Dough Explosion – A freshly-baked chocolate chip cookie, topped with a salted caramel gelato, scoops of cookie dough and covered in hot fudge, caramel, whipped cream and oreos.
Ohio Poultry Association: Deviled Eggs – Try all of their new flavors rotating daily: cotton candy, lemon meringue, chocolate, s’mores, Mexican street corn, everything bagel, honey fig blackberry, maple bacon jalapeño, sweet Korean BBQ, crunchy chili, tomato bacon ranch, and Greek deviled eggs.
Dickerson & Kenna: Flaming Hot Cheeto Burger – You won’t want to miss this spicy hot burger at the fair, taking flamin’ hot cheetos to the next level.
In this episode of Cubs Out Loud, it’s time for another Let’s Talk About Food. For this episode, the guys behold the power of CHEESE! From Asiago to Zufi, listen in as the cubs spread their love of this creamy, stringy, delectable, and versatile delight. It ain’t easy being cheesy, but it sure is delicious.
