Scott Hutcheson

Meat Rugs

Apparently the sausage-loving Germans have come up with rugs that look like meat. The site is in German but if you are interested you can check it out here.

Back on the Menu

For several years we have used TVP (Textured Vegetable Protein) products in our everyday meals. With this last pregnancy, however, Lisa had an aversion to soy and TVP. So, we've not used it for the last several months. It seems that her system is now ready again for this versatile product. Last night I added some to our spaghetti sauce. We usually use Morningstar Farms GRILLERS Recipe Crumbles. We use these crumbles as a substitution for ground beef.

Cows and Pigs and Elephants, Oh My!

Originally published in the Lebanon Reporter on July 28, 2005

Like many other local folks, I’ve braved the heat and been out at the Boone County 4-H Fair a couple of times this week already. It looks like it will be another successful year for this great tradition.

Growing up, my hometown fair was the Heart of Illinois Fair in Peoria. We didn’t go much. There was an admission fee and for our large family it would have been quite an expense just to get in the gate.

My fair years were my late teens when I would head over with friends after work in the evenings. The admission fee was waved from 10 pm to midnight so we would go almost every night after we got off our shifts at the various fast food places we worked. Our mission - cruise the midway, eat corn dogs, and try to meet girls. We usually were successful at two of the three.

After leaving Peoria for college, I thought my fair days were over. The midway didn’t hold much excitement anymore. By the mid-80s you could get corn dogs at most malls. And the college campus was a more convenient setting for meeting girls. Who needs the fair?

It wasn’t until I moved to Lebanon in 1995 that the fair showed back up on my radar screen. Each summer, as my wife and I had a few more friends in town, we would be asked, “Are you going to the fair?” For the first few years our answer was always a polite, “No.” We wondered why everyone was going to the fair. We didn’t begin going until a few years ago when our oldest son was one. We thought we might breeze in, let him pet some animals, we would eat a corn dog, and then we could breeze right out.

What I discovered that year at the Boone County 4-H Fair was much different than what I remembered from my youth. There was still a midway, you could still get a corn dog, and there were still plenty of boys there looking for girls (and vice versa), but there was so much more. I got hooked on the fair and we’ve been back year after year.

The food alone is a big draw for our family. The foods of the midway don’t have the appeal to me they once did; but I spend all year thinking about pork burgers, ribeye sandwiches, and elephant ears. This year was no exception.

On Sunday I came to the fairgrounds specifically for a ribeye sandwich. It did not disappoint. The friendly folks from the Boone County Beef Producers serve up a tender, thin sliced ribeye on a hamburger bun. There are a host of condiments to fix it up to your liking. I’m in it for the beef, so I don’t doctor up mine too much – just a little mayo and A-1.

I know there are a few other occasions throughout the year when you can get a ribeye sandwich but those served at the fair seem to taste so much better. Today (Thursday) will be your last opportunity to get one. They will be there from 5-8 pm .

On Tuesday, I returned to the fair, this time with the family. I visited the equally-as-friendly Boone County Pork Producers for a pork burger. I don’t know why the pork burger isn’t on the menu as an option at every hamburger joint. It is such a great change of pace from a beef burger. As always, the burger was flavorful and just-off-the-grill fresh. The pork folks offer their own collection of toppings. I like a little barbeque sauce and pickles. Good stuff! Visit the Pork Producers Thursday and Friday 11 am – 2 pm and 4-8 pm .

My wife and oldest son choose the Boone County Dairy Promoter’s Fair Shake as their choice for dinner. Both got grilled cheese. They are made to order so there is a little bit of wait but they are crisp one the outside and warm and gooey in the middle two more satisfied customers. They will be there until 10 pm each night.

We quenched our thirst with lemon shake-ups expertly prepared by the Township 4-H Clubs and indulged our sweet tooth with elephant ears from the Thorntown Kiwanis.

There are lots of good reasons to go to the fair, but for me the food is right on the top of my list. The fair ends July 29. If you haven’t already been, consider going at least once and please don’t miss the great choices for a meal or just a snack.

Cows and Pigs and Elephants, Oh My!

Like many other local folks, I’ve braved the heat and been out at the Boone County 4-H Fair a couple of times this week already. It looks like it will be another successful year for this great tradition.

Growing up, my hometown fair was the Heart of Illinois Fair in Peoria. We didn’t go much. There was an admission fee and for our large family it would have been quite an expense just to get in the gate. My fair years were my late teens when I would head over with friends after work in the evenings. The admission fee was waved from 10 pm to midnight so we would go almost every night after we got off our shifts at the various fast food places we worked. Our mission - cruise the midway, eat corn dogs, and try to meet girls. We usually were successful at two of the three. After leaving Peoria for college, I thought my fair days were over. The midway didn’t hold much excitement anymore. By the mid-80s you could get corn dogs at most malls. And the college campus was a more convenient setting for meeting girls. Who needs the fair? It wasn’t until I moved to Lebanon in 1995 that the fair showed back up on my radar screen. Each summer, as my wife and I had a few more friends in town, we would be asked, “Are you going to the fair?” For the first few years our answer was always a polite, “No.” We wondered why everyone was going to the fair. We didn’t begin going until a few years ago when our oldest son was one. We thought we might breeze in, let him pet some animals, we would eat a corn dog, and then we could breeze right out. What I discovered that year at the Boone County 4-H Fair was much different than what I remembered from my youth. There was still a midway, you could still get a corn dog, and there were still plenty of boys there looking for girls (and vice versa), but there was so much more. I got hooked on the fair and we’ve been back year after year. The food alone is a big draw for our family. The foods of the midway don’t have the appeal to me they once did; but I spend all year thinking about pork burgers, ribeye sandwiches, and elephant ears. This year was no exception. On Sunday I came to the fairgrounds specifically for a ribeye sandwich. It did not disappoint. The friendly folks from the Boone County Beef Producers serve up a tender, thin sliced ribeye on a hamburger bun. There are a host of condiments to fix it up to your liking. I’m in it for the beef, so I don’t doctor up mine too much – just a little mayo and A-1. I know there are a few other occasions throughout the year when you can get a ribeye sandwich but those served at the fair seem to taste so much better. Today (Thursday) will be your last opportunity to get one. They will be there from 5-8 pm . On Tuesday, I returned to the fair, this time with the family. I visited the equally-as-friendly Boone County Pork Producers for a pork burger. I don’t know why the pork burger isn’t on the menu as an option at every hamburger joint. It is such a great change of pace from a beef burger. As always, the burger was flavorful and just-off-the-grill fresh. The pork folks offer their own collection of toppings. I like a little barbeque sauce and pickles. Good stuff! Visit the Pork Producers Thursday and Friday 11 am – 2 pm and 4-8 pm . My wife and oldest son choose the Boone County Dairy Promoter’s Fair Shake as their choice for dinner. Both got grilled cheese. They are made to order so there is a little bit of wait but they are crisp one the outside and warm and gooey in the middle two more satisfied customers. They will be there until 10 pm each night. We quenched our thirst with lemon shake-ups expertly prepared by the Township 4-H Clubs and indulged our sweet tooth with elephant ears from the Thorntown Kiwanis. There are lots of good reasons to go to the fair, but for me the food is right on the top of my list. The fair ends July 29. If you haven’t already been, consider going at least once and please don’t miss the great choices for a meal or just a snack.

Our Boys

Last weekend we had photos made of Henry and Oliver. Sue Huffer was the photographer. We are pleased with the job she did for us. You can see several more photos here.

Oliver's 1/2 Birthday

Oliver is six months old today. It is hard to believe that he is half way to his first birthday. We're enjoying being a family of four. We have a whole new set of phrases that have entered into out vocabulary - "What are the boys doing?" "I'll pick up the boys." Don't sit on your brother!"

We had a busy weekend with a photo sitting on Saturday and then dinner with friends Saturday evening. Today was filled with weekend errands and chores. We did take time out to see March of the Penguins. It was stunningly photographed and the story was so much more compelling than I thought a nature documentary could ever be. I thought we "enlightened" human couples of the last 15 years invented "co-parenting." It seems these penguins have been doing in for milleinea.

Eggs Benedict

Last night for dinner we had Eggs Benedict. I made a cooked Hollandaise, used Trader Joe's Turkey Bacon instead of Canadian bacon, and standard English muffins. To poach the eggs I used a technique that involves putting the eggs in cling wrap before dropping into the boiling water. It worked very well. You can see the how it is done here. I topped it with fresh chives cut from our herb garden. Everything turned out well. The following is the recipe I used for the cooked Hollandaise.

• 3 egg yolks
• 1/4 cup water
• 2 tablespoons lemon juice
• 1/2 cup cold unsalted butter, cut into eighths
• 1/8 teaspoon paprika
• Dash cayenne pepper

In small saucepan, using a whisk beat together egg yolks, water and lemon juice. Cook over low heat, whisking constantly, until yolk mixture bubbles. Stir in butter, one piece at a time, until melted. Raise the heat a little and continue to whisk until the sauce is thickened. Add Stir in seasonings. Remove from heat. Cover and chill if not using immediately.

The Pork Tenderloin: Fry it and They Will Come

Originally published in the Lebanon Reporter on July 21, 2005

Last week, business travel took me to Philadelphia. I had been once before as a child but this was my first time to visit as an adult. Philadelphia is known for many things. It is, of course, the birthplace of our nation’s freedom and home to icons like the Liberty Bell. Philadelphia is also one of several places in the United States associated with a particular food. I’m referring to the famous Philly cheese steak.

Along with visits to the National Constitution Center and historic Christ Church, the Philly cheese steak was a much anticipated part of my itinerary. I was not alone in my quest to eat the City of Brotherly Love’s signature sandwich. I waited in line at the landmark Jim’s Steaks for a full hour. I started my wait on the sweltering sidewalk where the wafting aroma of grilled onions whetted my already veracious appetite. I finally made inside and found I was still a long way from the counter. The line went back and forth like an amusement park ride. The interior that had probably not changed much in the last few decades and every square inch of wall space was occupied by framed photos of actors, sport stars, politicians, and other notables who had eaten at the establishment.

In line with me were both locals and tourists. For the locals Jim’s seemed like a frequent gathering place and judging from the dozen or more dialects from all over the world, there were visitors from all four corners of the globe. All these people were converging on this place to shell out their $5.75 and to order “wiz wit” which translates to a cheese steak with cheese whiz and grilled onions. There are other variations but wiz wit is what put the cheese steak on the map. Jim’s is just one of several dozen cheese steak joints, some of which are open 24 hours per day.

As I ate my cheese steak I wondered how some regional foods reach rock star-like status while others remain only moderate favorites of the locals. There are a other examples besides the Philly Cheese Steak that reach this level of notoriety – Chicago-style pizza and hot dogs, New York bagels, Maryland crab cakes, Maine lobster rolls, and BBQ variations from several regions of the country. In each of these places you can find restaurants, like the Philly’s cheese steak stands, were the people line up and proprietors cash in.

I also wondered what Indiana favorite might have the greatest potential to become a culinary superstar. It occurred to me that one of the foods most associated with Indiana and perhaps most likely to put us on the foodie map is the pork tenderloin sandwich. The tenderloin seems to have many of the same characteristics as does the cheese steak and these other favorites. It is inexpensive, unpretentious, and not exactly health food.

There have been a few attempts to launch the sandwich into the culinary atmosphere including a 12-minute documentary, “In Search of the Famous Hoosier Breaded Pork Tenderloin Sandwiches,” by an Indiana-born filmmaker, Jensen Rufe. Well, the Academy didn’t come calling nor did the masses converge on our state’s fine establishments with tenderloins on the menu.

So, what will it take for the tenderloin to be Indiana’s gastronomic trademark? Perhaps we can learn a thing or two from the other food icons. First, there usually seems to be competing legends about the origin of these foods. These tales are often steeped in business betrayals and family feuds. I’m not sure if anyone rally knows the origins of the pork tenderloin. If not, maybe we can make up some great story about how they came about and why they are so much bigger than the bun.

Second, there often seems to be some charismatic P.T. Barnum-like spokesperson that at some point makes such a loud noise people are forced to pay attention. Is Gene Keady looking for a job?

Lastly, celebrity endorsements seem to be a key component. Could we get a tenderloin to tennis star Andy Roddick this week? Can Letterman eat fried food after his heart problems? We should find out.

These ideas might be a good start to get the tenderloin the global respect it deserves. I’m trying to do my part by sounding the clarion call. I’m also going to eat a tenderloin before the week is out. Will you do the same?

The Pork Tenderloin: Fry it and They Will Come

Originally published in the Lebanon Reporter on July 21, 2005

Last week, business travel took me to Philadelphia. I had been once before as a child but this was my first time to visit as an adult. Philadelphia is known for many things. It is, of course, the birthplace of our nation’s freedom and home to icons like the Liberty Bell. Philadelphia is also one of several places in the United States associated with a particular food. I’m referring to the famous Philly cheese steak.

Along with visits to the National Constitution Center and historic Christ Church, the Philly cheese steak was a much anticipated part of my itinerary. I was not alone in my quest to eat the City of Brotherly Love’s signature sandwich. I waited in line at the landmark Jim’s Steaks for a full hour. I started my wait on the sweltering sidewalk where the wafting aroma of grilled onions whetted my already veracious appetite. I finally made inside and found I was still a long way from the counter. The line went back and forth like an amusement park ride. The interior that had probably not changed much in the last few decades and every square inch of wall space was occupied by framed photos of actors, sport stars, politicians, and other notables who had eaten at the establishment.

In line with me were both locals and tourists. For the locals Jim’s seemed like a frequent gathering place and judging from the dozen or more dialects from all over the world, there were visitors from all four corners of the globe. All these people were converging on this place to shell out their $5.75 and to order “wiz wit” which translates to a cheese steak with cheese whiz and grilled onions. There are other variations but wiz wit is what put the cheese steak on the map. Jim’s is just one of several dozen cheese steak joints, some of which are open 24 hours per day.

As I ate my cheese steak I wondered how some regional foods reach rock star-like status while others remain only moderate favorites of the locals. There are a other examples besides the Philly Cheese Steak that reach this level of notoriety – Chicago-style pizza and hot dogs, New York bagels, Maryland crab cakes, Maine lobster rolls, and BBQ variations from several regions of the country. In each of these places you can find restaurants, like the Philly’s cheese steak stands, were the people line up and proprietors cash in.

I also wondered what Indiana favorite might have the greatest potential to become a culinary superstar. It occurred to me that one of the foods most associated with Indiana and perhaps most likely to put us on the foodie map is the pork tenderloin sandwich. The tenderloin seems to have many of the same characteristics as does the cheese steak and these other favorites. It is inexpensive, unpretentious, and not exactly health food.

There have been a few attempts to launch the sandwich into the culinary atmosphere including a 12-minute documentary, “In Search of the Famous Hoosier Breaded Pork Tenderloin Sandwiches,” by an Indiana-born filmmaker, Jensen Rufe. Well, the Academy didn’t come calling nor did the masses converge on our state’s fine establishments with tenderloins on the menu.

So, what will it take for the tenderloin to be Indiana’s gastronomic trademark? Perhaps we can learn a thing or two from the other food icons. First, there usually seems to be competing legends about the origin of these foods. These tales are often steeped in business betrayals and family feuds. I’m not sure if anyone rally knows the origins of the pork tenderloin. If not, maybe we can make up some great story about how they came about and why they are so much bigger than the bun.

Second, there often seems to be some charismatic P.T. Barnum-like spokesperson that at some point makes such a loud noise people are forced to pay attention. Is Gene Keady looking for a job?

Lastly, celebrity endorsements seem to be a key component. Could we get a tenderloin to tennis star Andy Roddick this week? Can Letterman eat fried food after his heart problems? We should find out.

These ideas might be a good start to get the tenderloin the global respect it deserves. I’m trying to do my part by sounding the clarion call. I’m also going to eat a tenderloin before the week is out. Will you do the same?

The Pizza of My Youth

Growing up in Peoria one of my family's ongoing traditions was to go out for a late dinner with friends after the Sunday evening church service. We rotated among several restaurants including Monical's Pizza and Avanti's Italian Restaurant. Monical's now has a few restaurants in Indiana and I had lunch there yesterday. It was just as good as I remembered. I like the thin crust deluxe. When I was a kid, someone turned me on to putting thier Creamy Italian salad dressing on the pizza. I did this yesterday and it was great! It is probably one of those things that is good to me because it is part of my history. Others might not find it as appealing.