How to steal a blueberry dessert

One of the most important things in life is dessert. And when you are a charter member of the Taste Buds, you love cakes, cookies, pies and ice cream (anyone for Izzy’s?). And what could be better than dessert with close friends after an evening of stuffing yourself with fine Italian food at Luci’s in St. Paul, MN. But better yet, what could be better than eating your friend’s dessert?

How does one accomplish that you ask? Ah, there is a path to such bliss – read on. The first thing you need to do is to find a trusting person that enjoys good food and friends. Then you need an accomplice. During dinner you play along as if it was any other ordinary dinner – making small talk, having some laughs, eating and drinking. And then, when it’s time for dessert, make sure that person is ordering something that you will enjoy. Encourage them to get that blueberry dessert – it looks fabulous! When it arrives, the real work begins. Make sure that your accomplice is positioned strategically next to your victim. Have her chat on some engaging topic, creating a diversion. And when he’s fully engaged, dive! Take the fork, slice off what you need (and deserve) and gorge yourself! Then sit back and enjoy - you’ve earned it.

You may take a bit of abuse for a few years, but it’ll be worth it. And think of the fine lesson you’ll be teaching your friend. But be careful, true Taste Buds never forget…

Floats, floats, floats

What’s better than a Mardi Gras parade? What else than the Taste Buds in New Orleans! In January 05, the Taste Buds went on the road and took on the Big Easy. Of all of the great memories that I have from that trip, one of my favorites was when we went Blaine Kern’s Mardi Gras World. The floats were unbelievably beautiful, and fascinating. We saw everything from giant bathtubs to castles to monsters (no, not Steve stuffing his face with cake…). The only troubling part was when I was tricked into checking out one of the floats a little closer. It’s like we were in the parade… Wolfie, throw those beads!

Revisiting the Big Easy

It was 5 years ago last weekend that TasteBuds undertook their epic journey to New Orleans. I think back to this trip a lot. Too much fun like this should probably be illegal. Because if it was, we would be serving life time sentences.

I think of one place in particular that epitomized the "it's not always the food, it's the moment" phenomenon that makes certain meals so memorable. It was our first food adventure of the weekend -- Acme Oyster House in the French Quarter. Mind you, we had left the Twin Cities early in the morning, noshed on some god-awful airport food in Houston so that we wouldn't get the shakes, but otherwise saved ourselves for lunch. We were hungry, and that's an understatement. After depositing our bags at the Hotel Monteleone, we walked to Acme Oyster House, got our table and ordered up the food. Of course, when in New Orleans, do as the New Orleanians do. Fried oyster po'boys were ordered up, along with Dixie beer for a couple of us. It was Nirvana -- Valhalla -- Food Heaven, all wrapped up together. Is there anything better than being so hungry, then being able to enjoy food so fabulously great in such a wonderful city with funny friends? That lunch is etched in my brain like it was yesterday. How about you, fellow 'Buds?

How Taste Buds Began

Taste Buds was born in 1986, a creation brought about by four friends’ (two couples) love of each others’ company, food and the desire to expand their culinary experiences. The Taste Buds are Kay and Matt of Eden Prairie, Minn. and Schnue and Wolfie of Saint Paul, Minn.

The genesis was over dinner at a long-forgotten restaurant somewhere in the Minneapolis-Saint Paul area. “Trickle down economics” of the Reagan era was in full swing. It began with a conversation about the meal we were enjoying, moved to other establishments at which we had memorable meals. Then, almost as quickly as a bolt of lightning, came the idea from either Kay or Matt.

We would start a dinner club-the four of us would go to a restaurant once a month at which none of us had ever eaten. The planning continued-we’d alternate selecting a dining destination monthly giving each person a choice every four months.

For the next couple of years, the Taste Buds achieved their mission of trying a new establishment nearly each month. Among the memorable early Taste Bud escapades were Ping’s for enjoyable Chinese food and enough laughter that our sides ached; the Barbary Fig where a pleasant and knowledgeable waiter guided us through the intricacies of a Moroccan meal and Sherlock’s Home (R.I.P.), where nutty, full bodied English beer and below average British food (redundant?) ruled the evening.

A child born to Schnue and Wolfie in 1988 severely cut the disposable income and frequency of Taste Buds outings. Then Kay and Matt took new jobs in Chicago further reducing the Taste Buds adventures to once a year.

The mid-90s brought the Chicago wing of the Taste Buds back to the Twin Cities permanently, which meant the group could resume a more regular schedule of dining. Both couples had children so quarterly adventures proved to be logistically and financially preferable. Nearly 15 years later, we continue to dine at a different establishment four times a year.

Since the founding of Taste Buds in 1986 we have broadened the scope of our adventures. We’ve eaten meals ranging from exquisite to nearly inedible, obscenely big to petite at more than 100 different restaurants. Taste Buds has taken its culinary quest on the road to exotic locales near and far- Ellsworth, Wisc., Milwaukee, Chicago, New Orleans and New York to name a few.

Stories of more exploits, unforgettable repasts and dining suggestions to come in future posts so stay tuned.

Sea Salt Caramels Extraordinaire

A holiday cooking goal I had set for myself in November was to try my hand at making caramels. By mid-December I had forgotten that promise and was ready to place an order for homemade caramels from a neighbor when my betrothed came home from Costco's with their holiday version of Costco Connection. As I quickly skimmed the publication, (deciding if it was worthy of taking up space on an already over-crowded counter), a recipe for Sea Salt Caramels caught my eye. The recipe looked great on paper so I headed to the grocery store for the ingredients. Who knew heavy cream, butter, sugar and other ingredients that alter the readings on your bathroom scale could turn into something so wonderful? The fine sea salt in the caramels and the courser grain on top adds something special to this recipe.

NOTES: I turned to Matt to help stir when it was seemingly taking forever to reach the "hard crack" temperature necessary to give the caramels their chewy consistency. Oh yeah...you'll need a candy thermometer (or borrow one from a nice neighbor) to know if your caramels reach said "hard crack" stage. So...try what became a hit in our house...Sea Salt Caramels. Here is the link to the recipe just in time for Valentine's Day! http://www.costcoconnection.com/connection/2008cookbook/?pg=229

Starting this out

So, we need to get things going. The TasteBuds have been pretty dormant recently and need to plan a new adventure. Sue's been thinking of food adventures she's had in general.

The holiday cooking went pretty well. Got invited for a cookie exchange at work but didn't participate. Sorry, when you get 8 dozen holiday cookies at the same time, even though they are different, they start tasting the same. So no thanks. Instead, made some tried and true treats at my house. The caramels were better this year -- not rock hard. Almond bark pretzels. Some great roasted almonds, one with a nice kick, another with a sweet flavor.

Carolyn made a fabulous Red Velvet Cake for Xmas Day at our house! The theme was southern, featuring Wolfie's famous deviled fried chicken for dinner. Good friends, the Rucks', were over for dinner.

As Kay says, "my thighs are tingling" from the too-good food this holiday.