Issue 26

Posts From Ann Summers

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Ann Summers

Ann Summers

Ann Summers is not a 40-umpthing-year old rock climber who got shut down in Boulder Canyon and drowned her failure in a microbrewery. She is neither a mother of two, a fan of Latin plant names nor a lover of fine Italian Grappa. You’ll not catch her shooting guns for fun or hollering like a redneck. She hates Shakespeare, and doesn’t call a certain fast food chain “The Scottish Restaurant.” She turns her nose up at organic yellow beets, eschews fresh oysters, and loathes chubby guinea pigs with Violent Femmes hairdos. She is also a dreadful liar

Heart of Spain: Little Espana

Memories of Old España My love of tapas and Spanish cooking began when I went to my first Spanish restaurant in a large city about 20 years ago. When I moved to Omaha, I found España, a much-loved Spanish restaurant

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Sous Vide, Not Paleo but Prehistoric

Sous-vide, or just unhyphenated sous vide cooking is cooking under vacuum. Say, “soo-veed.” Don’t pronounce the terminal S or the final E and you’ll be square with any waiter. Rhyme the first word with grouse and say, “souse viday” and

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Catching the Train to Omaha Food on Midwestern Railway Journeys

A Review of Omaha Food: Bigger Than Beef by Rachel P.Grace You are entering a zone – not a zone of danger, but of food. For your journey, the new book, Omaha Food, Bigger Than Beef, is a kind of

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Prairie Food Grows from Deep Roots

Review: ‘New Prairie Kitchen: Stories and Seasonal Recipes from Chefs,  Farmers, and Artisans of the Great Plains’ by Summer Miller If your great-great-grandmother appeared in your kitchen, she might tell you to put that protein shake down and eat some

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Reuben, a Masque of Sandwich

A good sandwich can be an emotional thing. A good grilled sandwich, even more so. Sidle up to a Reuben sandwich and just look at it: lightly toasted rye bread, homemade sauerkraut, a hand’s width slab of salty, thin-sliced corned

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Yearning for the Perfect Burger

“When Alexander saw the breadth of his empire, he wept because there were no more burgers to eat.” -culinary version, misattributed to Plutarch What’s better than a good burger? If you are ‘Merican with a capital M, I would say

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Foodies Don’t Fear the Freezer

“If you love something, let it freeze. If it thaws out, eat it. “ – Ice Age Proverb   Freezing can be a deep subject, in terms of cubic feet and philosophy. If something is frozen, like a baby mammoth

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Hockenbergs: In the Know

“Everybody knows Hockenbergs.” This is the sort of comment one hears in Omaha when dropping the name of this restaurant design/supply company around anyone in a business that has a kitchen. A certain familiarity stands to reason; Hockenbergs has been

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Escargot Aux Omaha

Snails are delicious. There is a reason the French cry tears of liqueur over them. They are high in protein and magnesium, and low in fat. Of course, that leanness all goes out the window when you slather them with

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Omaha’s Whole Brain Restaurants: M’s Pub & Vivace

“Whenever anyone, but especially someone from out of town wants a dinner recommendation, I send them to M’s Pub because I know they will love their food, love the ambiance, and feel like they are experiencing that cool urban vibe,”

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