Gastronomy Blog by Cathy Chaplin

Restaurant Review

07 Feb 2009

Pie 'n Burger – Pasadena

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In the early days of gas•tron•o•my, a common feature on the site was he said / she said joint reviews where I’d write a few words and The Astronomer would chime in with his two cents. I decided to bring back this tradition with my friend Laurie. She’s a fellow Pasadena resident and Caltech physics graduate student canoodler. We have lots in common.

Laurie: Ever since I moved to Pasadena with my own Astronomer, I’ve been hearing foodies and physicists alike raving about the two namesake items at Pie ‘n Burger. I walked past the place often enough, but the air wafting out of the kitchen always smelled like grease, so I avoided it. Fool! I should have known better.

Gastronomer: We came for lunch on a sunny Friday afternoon. Pie ‘n Burger’s been around since 1963 and not much has changed since then. According to the restaurant’s website, one of the waitresses has been there from the start, and the current baker has manned the ovens since 1971—a very impressive retention rate, if I do say so myself!

Laurie: After signing our names on the seating list and waiting half an hour, The Gastronomer and I were finally seated at the bar.

Gastronomer: The Formica counter and wooden swivel chairs upon which Laurie and I dined are the same ones from nearly fifty years back.

Laruie: We ordered two of the famous burgers with cheese ($6.75) and split an order of fries ($3.55). When our lunch arrived, we dove into the greasy goodness. The burgers were topped with grilled onions (at The Gastronomer’s request), cheese, tomato, lettuce, and the eatery’s homemade version of Thousand Island dressing. Glorious. The burger was a bit heavy on the lettuce, but otherwise, it was bitchin’.

Gastronomer: As cliche as this may sound, it was, in fact, love at first bite. Pie ‘n Burger’s signature dish tasted absolutely fresh and didn’t sink to the pit of my stomach the way lesser burgers do. Laurie and I had some big-ass smiles on our face as we chomped, chomped and chomped some more. I couldn’t shut up about how delicious the burger was for the rest of the day.

Laurie: We could have done without the massive plate of chain-restaurant-style steak fries that tasted like they’d been frozen at one point in their lives. Not bad, but I wish I had saved the room for more pie.

Gastronomer: The limp and lame fries tasted more palatable with copious amounts of ketchup, but next time around, we’ll pass.

Laurie: And oh, the pie. After our huge meal, The Gastronomer insisted that we sample both of the restaurant’s specialties, and she ordered a slice of rhubarb pie. All I had room for was one bite, so I made sure to savor it. The rhubarb was sweet but still tangy enough to balance out the rich, buttery crust. I’m not a crust person. If someone is nice enough to eat the leftover crust of a piece of pie for me, we’ll be friends forever. But this crust was out of this world. It was flaky, but held together well; buttery, buttery; sweet but not overwhelmingly so; and contained a touch of salt to bring it together. Perfection. Although I loved the burger, next time, I’m skipping the entrée and going right for the dessert.

Gastronomer: That’s what she said!

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Pie ‘n Burger
913 E. California Blvd.
Pasadena, CA 91106
Phone: 626-795-1123

Vegetation Profile

05 Feb 2009

Vegetation Profile: Prickly Pear Cactus Fruit

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Vegetation Profile

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The fruit of prickly pears, commonly called cactus figs, Indian fig or tuna, is edible, although it has to be peeled carefully to remove the small spines on the outer skin before consumption. If the outer layer is not properly removed, glochids can be ingested causing discomfort of the throat, lips, and tongue as the small spines are easily lodged in the skin.

Prickly Pear Cactus have been a staple food of Native Americans for many centuries. Some species of prickly pear cactus were introduced into North America from tropical America a number of centuries ago. The fruit of these cultivated prickly pear cactus is a common delicacy in Mexico and is sold in markets as “tuna.”

The prickly pear fruit normally ripens and is ready for harvest during the late summer and early fall months. Prickly pear fruit are often used to make candies, jellies, drinks and pie fillings.

During my year in Asia, it seemed like I was sampling a new fruit every other week. Everything was exotic and new, and I wanted to taste it all. Now that I’m back at home and frequenting supermarkets rather than wet markets, I strive to be just as adventurous. During a quick trip to a grocery store in Alhambra with Wandering Chopsticks, she recommended that I purchase some prickly pear cactus fruit to try. Even though they looked dull and unappealing, my curiosity got the best of me and I bought three.

I decided to eat the prickly pear cactus fruit in the same fashion as I do dragon fruit—sliced in half and scooped out with a spoon. The fruit’s flesh was a brilliant magenta, while the texture was coarse and full of round, edible seeds. Although its appearance was intriguing, the fruit’s actual taste was a disappointment—one-dimensionally sweet without a trace of tang.

It makes perfect sense that these fruits are generally transformed into candies, jellies, drinks and pie fillings rather than eaten raw. Without any added oomph, prickly pear cactus fruits are a bore.

Restaurant Review

04 Feb 2009

Jim ‘N Nick’s – Birmingham

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A trip to Birmingham just wouldn’t be complete without a cheese biscuit and pulled pork gorging at my favorite barbecue joint—Jim ‘N Nick’s. In the past, The Astronomer and I have been known to eat here more than once during a short stay, but sadly this time around we were only able to fit in one meal.

Since our last visit, the powers that be have decided to make Jim ‘N Nick’s beloved cheese biscuits complimentary. Whereas in the past diners ordered a portion of cheese biscuits to accompany their meal, these days, fresh biscuits are served tableside before orders are even taken. Woot! Woot!

It’s unclear how this muffin product earned its biscuit title, but what’s important is their terrific taste. To quote myself, cheese biscuits are “warm, crisp around the edges, moist within, sweet, and slightly cheesy. These little gems are heavenly.” It’s good to know that my three-year-old commentary still stands true. The next time a hankering for cheese biscuits hits, I’m going to test out this recipe for homemade cheese biscuits.

The Astronomer and I were grossly overfed during our Alabama stay, and palate fatigue had set in as a result, so we decided to share a single two-meat platter with pulled pork and beef brisket. For our sides, we chose the macaroni and cheese and fried green tomatoes. Both meats were tender and saucy, the mac and cheese was as mushy and satisfying as I remembered, and the fried green tomatoes were lightly battered in cornmeal and fried to a firm and tangy crisp. The meats were great and all, but what I love most about ‘Bama barbecue are the sides. Texas barbecue needs to step it up.

We finished off the meal with a slice of lemon ice box pie. All I’ve got to say is Southerners make a mean (and massive) cream pie.

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Jim ‘N Nick’s
1912 11th Avenue South
Birmingham, AL
Phone: 205-320-1060