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The Foodie Report
Ruminations on food, cooking in and eating out in our area.


It's entirely possible to be a vegetarian in Porkopolis. Pop culture reporter Lauren Bishop blogs about products, recipes and restaurants she's tried for others who eat meat-free. E-mail her at lbishop@enquirer.com.


Nicci King is an unabashed foodie and the Lifestyle/Food editor in The Enquirer's features department. She loves to discover new food faves, and she's on a daily quest to answer one burning question: What's for dinner? E-mail her at nking@enquirer.com.


Enquirer Weekend editor Julie Gaw tends to order the same dish every time she eats at a restaurant, but periodically ventures out to discover something new and fabulous. After living in China, Hong Kong, the Philippines and Thailand for more than 8 years, she craves tasty Asian food. E-mail her at jgaw@enquirer.com.


Food/dining writer Polly Campbell loves every quirk and secret of Cincinnati's food personality, and is on a constant lookout for something good to eat. Keep an eye out for her restaurant picks, or see how she's progressing toward becoming famous for her apple pie. E-mail her at pcampbell@enquirer.com.


Communities reporter Rachel Richardson is on a mission to prove vegetarians eat more than lettuce. She shares both her graduate work on American food culture and food-related news.. E-mail her at rrichardson@enquirer.com.

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Friday, February 22, 2008

Feeling saucy?

From Polly's helpings column...

Frisch’s Big Boy uses its tartar sauce creatively. Not only in its fish sandwich, but also in its Big Boys and other burgers. If you have even more creative uses for Frisch’s tartar sauce, enter it in a contest sponsored by Frisch’s. Submit to yourfavoriterecipe@frischs.com or send to P.O. Box 1013, Cincinnati, OH 45201. Include name, address, e-mail and telephone. It can be for anything you want, it just has to have Frisch’s tartar sauce in it. Entrants can win Big Boy coupons – along with fame and acclaim.


It's not creative, but I love Frisch's tartar sauce on super-hot, super-crispy, salty fries... That's about... what...? 1.8 million points?


People do weird things for contests like this. Goetta fudge, for example. I dare someone out there to put tartar sauce in fudge. I wonder if they have a minimum of sauce that you have to use. Heck, I could put a teaspoon of tartar sauce in brownies and who would be the wiser, save for the errant supertaster who happened to get a mouth full of pickle and chocolate?

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6 Comments:

at 1:01 AM Anonymous YUCH! said...

I just thre up a little in my mouth.....

 
at 8:29 AM Anonymous vudutu said...

How else to use it? I'll have to cogitate on that. A close kin to thousand island dressing I suppose it could be twisted by adding another ingredient.

Frisches onion rings are to die for with it also, I have to go one or twice a year for this, I hate my self afterwards but just have to. They always look at me strange when I ask for five packets. It is good on any fish or potatoes, makes great tuna salad. I love Trader Joes Salmon burgers slathered in it. I have thought about taking some to JeanRo Bistro and dipping their fries in it but their mayo is killer enough with them.

I always wondered where did it come from? According to Rare Bits: Unusual Origins of Popular Recipes, Patricia Bunning Stevens "Beef Tartare--finely minced lean raw beef--became fashionable in France in the nineteenth century. It was named for the Tartars (Originally "Tatars") or Mongols who had terrorized eastern Europe in the days of Gengis Kahn....Beef Tartare was usually served as it is now, with a bevy of garnishes, including a piquant sauce with a mayonnaise base that came to be called sauce Tartare or Tartar Sauce.

This is making me hungry, I feel a Frisch Fix coming.

 
at 4:36 PM Anonymous rms said...

Boy, beauty is truly in the eye of the beholder...

Whenever I get Frisch's onion rings, I think: 1. why did I waste my money on these? and, 2. how do they get away with selling these tasteless, mushy, putrid things.

It just goes to show, there is something for everyone....

BUT, everything else at Frisch's I do love!! (I just don't get the onion rings...)

 
at 10:13 AM Anonymous vudutu said...

Yea sometimes they are greasy nasty, I have sent them back before.

 
at 3:53 PM Anonymous Anonymous said...

The trick with the O-rings is to order them 'lightly done'. This means that they have to make you a fresh order (not what has been sitting in the warmer for god knows how long), plus they don't cook the hell out of them.

 
at 12:55 AM Anonymous Lou said...

Are there very many local food contests?

I won several whilst expatriated in Mexico, where I was also involved in a cockfighting ring.

The locals all marveled at my use of cheese.

 
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