Yummo, For Realz

I noticed today as I ventured into ChefBurger for lunch that Yummo, chef Rob Dalzell's newest restaurant(I hate saying "concept") was open(right next to ChefBurger). I must say when I heard Rob was going to open up a frozen yogurt shop, I was a little disappointed, not because I don't like yogurt, but because I'm not a big dessert person and don't typically seek dessert out.

I ate my ChefBurger, which I really enjoy now that they have the MF Combo (ChefBurger, waffle fries and soda for $7.99), and waited a couple of hours to burn off some of that load. A ChefBurger typically fills me up for an afternoon and I generally only require a small snack for dinner. But not today, today I knew that I was going to get myself some frozen yogurt. Why, you ask. Because I care about you, our dear readers (and I want to be the first to Yelp it).

As I was waiting the requisite couple of hours it took to burn off some of my burger, I noticed several people in my office carrying around little cups of what looked like ice cream. I went up to one of my friends in the office who was eating from a little cup and said “are you eating AGAIN?” (it's just that pleasant to work with me). She told me that the Yummo place is FAN-tastic. Yummo was the talk of the office for the next hour as more people went out to get some.

So about 2:30 I ventured down there with my health conscious workmate, Muddy Mo, to get us some yogurt. We walked in and it's mildly confusing what to do. Lucky for us Rob has painted on the wall instructions for what to do.

1. Grab a cup
2. Choose a flavor
3. Pick your toppings

Along the right hand wall were about 12 ice cream machines. They actually look like the smoothie machines at a QT. Above each ice cream machine was the flavor and nutritional information denoting the fat content, sodium, sugar and all that stuff those who frequently read nutritional information are familiar with. I noticed that most of the yogurts had 0g fat and around 100 calories. I had a tough time choosing between pumpkin and gingerbread and then I noticed my favorite flavor, pistachio. I nearly jumped out of my pants to get to the pistachio machine. They also had chocolate, vanilla, green tea, cappuccino, white chocolate macadamia, blueberry and a couple of sugar free variations of those.

I did misundertand one of the instructions that was on the machine. It said something like “only fill the cup half full so it doesn't spill when blended”. To me that meant only fill the cup half full, which I did. Then I went over to the toppings station and had a tough time deciding what to put on. Well, that's not entirely true, I loaded up on raspberries, which I love. I also threw on some Cocoa Pebbles and strawberries. But I stood at the toppings bar like a dunce for a long enough time that Rob was probably starting to worry about me (yes, Rob Dalzell was working the counter). There was all forms of cereal in the toppings bar from the aforementioned Cocoa Pebbles to Lucky Charms. There were 3 syrups, chocolate, butterscotch and I think apricot. There was also fresh strawberries and raspberries as well as cookies, gummy bears and candy bars. When you're done with the toppings you take your bowl of yogurt to the counter and Rob asks you to put it on the scale. You see, they charge by the ounce and it's 49 cents/oz. A stupid question to ask would be “how much is it per pound?” and I don't know anyone that did that, but I thought I would point out that it would be a stupid question to ask. Muddy Mo came over to the counter with his bowl of yogurt completely filled up, nearly overflowing from the bowl. I thought to myself what an idiot Muddy Mo is for not being able to read the signs. I thought he was going to get yelled at by Rob, but Rob said nothing. Then I realized that we had bowls, not cups, the cups were for smoothies, you know, the things that get blended. My brain really does shut down when I'm under pressure.

As Rob was ringing up Muddy Mo I asked him if today was their first day open. We had the following conversation*:

Rob: We opened yesterday [Thursday 10/30], we're going a soft opening to get our feet under us and work out any kinks (remember the ChefBurger make your own burger debacle?).
Me: Do you mind me writing about this on my food blog.
Rob: I knew I knew you, you're that guy, what's your name, Bull E. Vard? I was so happy that you started a food blog. You're really my favorite food and beverage writer.
Me: Thanks, I try.
Rob: Please, write, write away, whatever you write would be greatly appreciated. I'm just thankful I get to serve you.
Me: Thanks Rob.

*Portions of this conversation are patently false.

Muddy Mo and I ventured outside to the gazebo like thing and sat down at a table. Yummo does have tables inside the store but it was such a nice day that outside seemed to be the place to be. My pistachio yogurt was astoundingly good. I couldn't believe that it might have actually been healthy. Muddy Mo said that he usually shies away from fat free yogurt because it's generally horrible but Yummo yogurt is fabulous. In a taste test he didn't think he would be able to tell this fat free frozen yogurt from full fat frozen yogurt. I would never purchase anything fat free because of diet, but eating something fat free that tastes this good just feels good overall. I think I will be going back several times a week. I can't wait to try the pumpkin and gingerbread flavors before they go away. So anyway, I can't believe you finished this drivel and didn't leave to get some Yummo.

Ethnic Cleansing

Our normal haunt around work for Mexican food, Margarita's North, got partially eaten by a tornado a couple of months ago, and we've been missing out on lunch taco specials ever since. Today, despite the fact that 2 - 6PM featured free Taco Bell tacos, we decided to venture out and enjoy the Latin food stylings of Jose Peppers.

This place gets worse every time I go, and I think the tipping point has been reached. One of my colleagues appeared to order a sour cream burrito. Another is quoted as saying, "Every time I squeeze the burrito, water comes out." That just sounds like a normal evening in my private lounge. The worst part, though...the part that made us really not want to order anything, was this:

The hostess actually left us a bottle of hand sanitizer when she seated us. This was not a mistake. Someone did not just leave it at the table. They intentionally gave us a bottle of hand sanitizer to enjoy with our meal. What the hell?

Am I supposed to use it right when I sit down because I'm too dirty to eat at your establishment? Do I use it afterwards to psychologically get the dirty feeling out from eating too many chips? Do I coat my fork in it to remove the spots and expedite the explosions that are no doubt coming to a bathroom near me? I'll have it be known that the whole experience made me not even express remote interest in stopping at Taco Bell for my free taco. I feel violated.

Un Taco Volcan

In an effort to better understand other cultures, I decided to give this place by my house a try. It's called Taco Bell and I've been seeing commercials for Volcano Tacos. It is good that they take the time to translate the name of their food for ignorant gringos. To show that I was in the know, I ordered tres Taco Volcan. I'm sure that I got some special treatment by the native Mexico counter help because of my mastery of the Espanol.

I brought them home and unwrapped them and noticed that the shells were rojo (red). That is a nice touch, it lets gringos know that they are hot. Inside the taco was a layer of meat, some kind of melted nacho cheese (I'm guessing that it was authentic Mexican nacho cheese sauce), some lettuce and then some shredded cheese. I topped each taco volcan with something the Taco Bell folks call Fire sauce (once again, thanks to Taco Bell for translating these native ingredients).

I really enjoyed my tacos volcan. The service at the restaurant was phenomenal, they really went that extra mile by not only speaking English, but also translating their menu to English as well. The tacos volcan weren't overly hot, even with the fuego sauce. But for those that don't regularly eat spicy food, these tacos might be a little spicy. You may be better served with regular tacos (Taco Bell has these too). I think Taco Bell has a varied enough menu that even those less adventurous than I can find something to eat. Go give it a try.

QT Ham and Cheddar on Pretzel Bread

I don't typically eat at QuikTrip, maybe and occasional sausage, egg and cheese biscuit on a morning when I need to fill up the car on my way to work. But, I definitely don't make it a habit. I am, however, a regular QT customer, frequently buying fountain drinks and coffee. When I first heard about the QT Web Group, I immediately joined up. For those not in the know, being in the QT Web Group entails filling out a survey once a month or so, it literally takes about 5 minutes. The surveys are actually kind of interesting because you can get an idea of things they are thinking about such as drive-thrus and car washes. In exchange for giving your feedback each month, you get a coupon for something. I have a sweet slushie refillable cup with a divider that allows me to get 2 flavors of slushie at one time because of one of my coupons. Sometimes the coupon is for something kinda crappy and I don't end up using it.

Well, all of that preamble was to clue you in to the fact that I didn't actually purchase my QT Ham and Cheddar on Pretzel Bread, nor would I ever. But I can't say that I wasn't intrigued when I first saw it. The ham and cheddar is what QT calls a Hotzi sandwich and is available at the front of the store, already cooked and wrapped up. You walk in, grab one and pay for it and you're out of the store in 1 minute.

I got mine and brought it home. At no point in unwrapping it and photographing it did it look at all appetizing. At no point while eating it did I find it appetizing. It isn't that it tasted bad, it's that it had no taste. About halfway through the sandwich I started to actively hate it and had trouble chewing it and most of all had trouble swallowing. I finally had enough and threw out the last third of the sandwich. I didn't even want it in the house so I grabbed the entire trash bag and took it out to the garage trash can.

After a couple of more minutes, I knew that this wasn't going to just be a bad lunch. This was going to be an incident. I went in the bathroom and let the sink have it. That's right, the sandwich was so bad I threw it up.

Don't buy one of these things! It will ruin your day. I'm an hour and a half removed from the incident and just thinking about eating makes me want to throw up again. I guess the QT Ham and Cheddar on Pretzel Bread could be an integral part of an unhealthy weight loss scheme. So it has that going for it.

...And Tacos For All

Owen over at Fat City linked to a story on the Wall Street Journal regarding Taco Bell giving away free tacos if there happened to be a stolen base by either team in this year's World Series. Well my friends, game one is in the books and we are all due a free taco.



According to the MLB/Taco Bell website, you just need to take yourself to the nearest participating Taco Bell between 2 - 6PM on Tuesday, October 28th to obtain your crunchy, seasoned beef taco. No soft shells or chicken for you pansies who can't appreciate the sanctity of a real taco.

Honestly, I haven't been to Taco Bell since the boom of Taco Bueno locations around the KC metro, but I will make an exception for free food. I'm a little bit upset that it's not a free taco for every stolen base in the series, because who really eats just one taco? Lucky for me, I am leaving work early that day, and I need two hands to count all the Taco Bell's I pass on my way home from the office.

A Piece of Strange: Sausage Art

When I'm on the prowl for sausage-related art, it normally involves me putting the family to bed and staying up until 2AM watching Cinemax. Apparently in Russia, they make actual art...out of actual sausage.

But as much as I can appreciate sausage in art, I am a really big fan of art being in my sausage.

(Source: English Russia)

Houlihan's

Blogger extraordinaire Wes Port has a roundup of our free Houlihan's meal from last night. It was a great time more for the company, Owen, Foodie, Blue Moon(I can't hyperlink someone without a blog) and, of course, my wife Stella Artois, than for the food (but the food was pretty good).

I really enjoyed the Mahogany Buttermilk Fried Chicken, but wished it had come covered in the gravy that was covering the mashed potatoes. The filet was also pretty fabulous, but if I'm going to spend $25 on a steak, I'm going to go somewhere else.

Blowin' Up

If you're looking to overpay for your lunch this afternoon, you'll have to go someplace other than the Hereford House in downtown KC. Apparently a fire broke out early this morning that will leave the restaraunt closed indefinitely. Tony's Kansas City links to a story that references possible bomb implications. Hereford House will try to honor already placed reservations for this location at Pierpont's or one of their other 4 Hereford Houses around the metro. Below is a shot from their website.

KC Beerfest 2008

The 2nd Annual KC Beerfest came to a close early Saturday evening. Generally speaking, the second was better than the first, but that's to be expected with a year under their belts and this being the second session of the year.

My own personal journey began at the Arthur Bryant's in the Legends. I had never been to Bryant's before and am fairly upset at what I've been missing all my life. The food was great, and it's a good thing we made the stop since the food at this year's Beerfest may have indeed been worse than last year. I saw numerous people walking around with string necklaces covered in pretzels, and I was pretty excited that they came up with some creative ways to get beer soaking material to the masses. Wrong. Those people made those themselves and brought them in. The food appeared to be exactly the same as last year. The one time I made it near the booths, no one was even around. Get a smoker, sell some turkey legs or brats. Please don't screw this up for the third time next year.

Beerfest should really be about the beer though, and they pretty much nailed things this year. To start, they did a better job of maximizing the space. Beer booths on either side of the garage, and they put the booths together in the middle to maximize working space for the breweries and volunteers. I hardly had to do any pushing through a crowd and only felt the splash of someone else's beer on my person once. They handed out a numbered list of beers and had flags posted so you could find any specific beer easily.

The money spot in the whole area was Boulevard operating at an end and wrapping around both sides. You could walk up to their booth at any of six stations and get something completely different. Avery was located almost directly next to them with an equally large selection that was in good supply. The biggest improvement at the Beerfest was the fact that breweries really seemed to come equipped this year with a supply to last close to the scheduled 4 hours. A number of booths also had some free giveaways, which I missed most of. I did get some swag from Miller Chill and an Odell Brewery sign that was the envy of many a drunk skank.

As for bests and worsts, I'm going to have to play the role of homer. Boulevard's overall selection was fantastic. They had the normal fare along with bottles of all four Smokestack Series beers. Boulevard then went above and beyond, offering the pilsner you can get at the brewery tour and the new limited edition Smokestack Saison-Brett on a tap. My favorite beer of them all was an unexpected treat, as they brought along some bottles of the Imperial Stout offered to some local bloggers (i.e. not me) a few weeks ago. The guy I spoke with said they may be looking to release it for sale around Spring with the Irish Ale.

The worst beer I had was one I had experienced before. I recently bought a sixer and thought it was awful. Since the brewery is fairly local, I held out hope that I got a bad batch or that it might taste better on tap. It didn't. The stuff is awful and my companions hated it even more than me. Tallgrass Wheat? More like Tallass. Fo Sho. And now, some pictures...

Grown men wearing matching outfits at Arthur Bryant's

A shot of maybe one-quarter of the crowd from afar. Once again, great job maximizing space this year.
Ass-less chaps on a KU fan. Typical.
If you wear a glove when you drink 3oz shots of beer, what do you put on to pleasure yourself?A new sign for the rec room

Grinders Hot Wings

The hot wings at Grinders are indeed very hot, very nearly inedible. You almost need surgical gloves to eat them and it helps if you don't get any on your lips. Apparently I'm an idiot for actually purchasing them and eating them. I need friends like Ramsey who would be willing to pay me $300 to eat 3. That's a lot better deal than the $5.95 or so I paid myself to eat them. Eating stuff Ramsey pays him to could be a very lucrative career for Chimpo.
I've long had a thought that amongst KC area bloggers, Ramsey's life most resembles a sitcom. He's hopelessly upbeat and happening, he plays soccer regularly, he has like 8 jobs that aren't related. Who wouldn't watch the Ramsey Show?

Hot Blog in the City: KC Beerfest

This Saturday marks the second and final installment of the 2nd Annual KC Beerfest. The 1st annual Beerfest was last year at the Legends in Kansas City, KS. They expanded it to two events this year, the first taking place in September at KC Live downtown. Tomorrow's event will be back at the Legends, hopefully still on top of a parking garage. Nothing aids an afternoon of beer drinking like standing on pavement with the sun beating down on you.

The event runs from 1 to 5, and I will be there sampling the various offerings, hoping they improve the awful food vendors from last year. I'm not quite sure how you hold an event surrounded by no fewer than 20 restaurants and the best food you can get is hot dogs, nachos, pretzels and seafood gumbo. Lots of different types of beer in your stomach isn't the best, add in the sun, and about the last thing I want to put in my mouth is a piece of shrimp.

I will be there starting at 1 until one of my group feels like vomiting. Recap coming next week. If you want to find me, look for the over-sized brewery mascots and/or food tents.

Brett is Best

It has been a long wait since I first heard about the Boulevard Saison-Brett. I've mentioned it numerous times, but saisons tend to be one of my favorite styles of beer, especially in the fall. I even have a sixer of Schlafly Saison in refrigerator right now. I rarely drink the regular Smokestack Saison because I love Sixth Glass so much so I drink it if I'm going to buy a Smokestack. But, I rather like the Smokestack Saison and consider it a flagship of the style.

While Stella was out running errands after dinner last night she went to Gomer's in Lenexa and picked up a bottle. She got home about 7 and I threw it in the fridge to cool before the debate started at 8. Stella was real interested in the debate and I enjoyed watching the other ones while commenting in The D's debate chatroom. But the debates and participants don't do much for me, so I wrote a Haiku to help explain my feelings.

Obama, McCain

Two sides of the same crap coin

Need some Saison-Brett

Like last week, I had a bright spot, the Saison-Brett. I cracked it open after only 50 minutes of chilling in the fridge so it wasn't quite down to cellar temperature. When I popped the cork I was transported to a French field of flowers. Never have I ever had such a wonderful full aroma when I opened a beer. I may become a bartender just so I can smell that smell professionally. It poured a hazy yellow with a wild foamy head like it had been shaken too much, but I think that's the Brett working it's thang. When it was poured the beer had a bit more malt smell and I could pick up the hops. I absolutely loved my first taste. It had the saison taste with some citrus and banana notes, a mild hoppiness and some spice. If you've ever read a book and got midway through and thought to yourself, I don't want this to end so you try to ration your reading. I'll just read this chapter and then I will put it down and reward myself with more tomorrow. That is what this beer is like. It's great that it's in a 750 ml bottle because there is quite a bit to drink, but you still want to make it last as long as you can. You should also take some time to drink it because 750 ml of an 8.5% beer will take its toll on you.

Lucky for me, I had the debate to watch and a chat room to discuss what we were watching. I took some time to school some fools on the economics of energy policy and a couple of other topics. All of the typing took my mind off and my hands off the Saison-Brett. For that I was thankful, it helped make the Brett last the length of the debate.
I should mention that the packaging on the Brett bottles is very nice. Each bottle's label appears as a certificate with a unique number, mine was 3492 of the 11,950 bottles produced. The Saison-Brett on the bottle appears handwritten (and I know whose handwriting it is). It's really quite a striking bottle. On the back label is a batch number, this batch is 2008-1. When I went over to Boulevard to make this season's batch of Nutcracker (that's right, I'm taking credit for the whole batch now) we discussed doing taste tests comparing batches. If you were able to buy several bottles you should set aside one or two and compare them to another batch further on down the line. It also may be interesting to find out how the Brett (Brettanomyces is a wild yeast strain that is a bit unpredictable and is used to bottle ferment this beer and gives the beer it's name) ages. It would take someone with willpower greater than mine to let one of these sit around for a year, but I'm definitely going to try.

The Saison-Brett (or as some call it, George Brett) is, as of right now, my favorite Boulevard beer, followed closely by Sixth Glass and Nutcracker. It reminds me of the Seinfeld episode, Switcheroo, where Jerry is dating a girl that he likes just fine except she's not a laugher but then he meets her roommate and desperately wants to pull a switcheroo (It can't be done Jerry!). The other roommate was so much better, if he hadn't met her, he would have been fine with the original girl until he got tired of her not laughing. But once he heard the roommate laugh he was immediately smitten and had to be with her. The Saison-Brett is like the laughing roommate. Like the roommates, the great thing about Boulevard is Boulevard would be open for a threesome, you, the Saison and the Saison-Brett, that's how cool Boulevard is. I'm shocked at how big a difference the Brett makes in this beer, but a difference it does make.

Get out there and get yourself some bottles of Brett. Drink them, save them, have threesomes with them, I don't care, just buy them. The more you buy, the more they'll make and the more they'll experiment with new beer styles. Beers like this put Boulevard in the conversation of who is the best brewer in the world.

Boulevard Smokestack Series: Saison-Brett

In late 2007, Boulevard Brewing of Kansas City introduced a new line of craft beers called the Smokestack Series. This week, they released the fifth installment of the series, Saison-Brett, on a limited release. How limited? Each bottle is numbered with the label listing a total of 11,950 bottles produced. As it so happens, I have bottles 3383, 3479 and 3509.

Due to the beer being limited to fewer than 12k bottles, liquor stores are charging about a $4 premium compared to the normal Smokestack beers. As of Monday, Lukas Liquor in Overland Park had a few bottles on the shelf. This afternoon, I was able to find some bottles in the fridge at Gomer's in Lenexa. If you want to wait until next week, Batson Liquor in Mission said that is likely when they will receive their shipment. I would recommend checking on Monday when they feature the Smokestake Series 10%-off.

As for the beer itself, I love it. If it's not my favorite of the series, it is definitely top 2. It's actually kind of odd since the regular Smokestack Saison is not one of my favorites. Overall the beer is pretty light, and I think the dry hopping it goes through improves the flavor for me. The Saison-Brett is 8.5% alc/vol.


If you want to try this beer out, I suggest you start hitting the streets because it won't be in stores for long. I know of at least three bottles you won't be getting your hands on, and I may go on another shoppign spree.

Cheese Turds

When I first saw a commercial for the BK Cheese Tots, my mood was pretty much one of disgust. That being said, I went ahead and finally got some since I am working from home this week, had to drop the kid off at daycare, and am a fast food breakfast fiend.

The verdict? Awful. It's pretty much a tot with creamy, processed cheese inside. Chances are you'll burn the holy hell out of your mouth if you get a fresh batch. If that doesn't cause you to spit the tot out, your gag reflex soon should.

This whole ordeal helped me remember a discussion I had with some friends about the best and worst fast food breakfasts. The top and bottom were completely unanimous between the three of us, but I'm sure there's some gray area in between. I'll save that discussion for tomorrow when I make a trip to the number one spot after some morning errands.

Say No to the Chip Clip

This is much better than my previous method...

Pumpkin Pecan Dessert Bars

Stella and I stumbled into these at Williams-Sonoma the other day. They had baked a batch of them and were giving out samples. It was one of those things that we had to have at home immediately. The bad news was the pumpkin pecan butter was 9 bones, but all the rest of the ingredients don't amount to more than $2. So for $11 you can have a full 9x13 of baked pumpkin goodness. This stuff is so good you'll want to rub it all over your naked body and run out into the street looking for stray dogs to lick it off (Okay, maybe I just heard that, no actual experience like that happened to me).

1 package yellow cake mix; set aside one cup
½ cup butter, melted
3 eggs, large
1 jar of Muirhead Pecan Pumpkin Butter
2 tbsp milk
1 tbsp flour
2 tbsp sugar
¼ cup butter, softened
1 tsp cinnamon

Preheat oven to 350° F. Divide yellow cake mix, placing all but one cup in a mixing bowl. Stir the melted butter and one egg into the cake mix. Press the mixture into the bottom of a greased 9" × 13" pan. Mix the jar of Muirhead Pecan Pumpkin Butter with two eggs and milk. Pour this result over the cake mix. Stir the reserved cup of cake mix with the flour, sugar, softened butter, and cinnamon. Mix together until crumbly. Sprinkle over top of the pumpkin layer. Bake for 35 to 40 minutes or until golden brown. Cool.

If you want these to last a long time, do not drink a whole bunch of beer paired with exercise. You will eat a half pan of these under those conditions, not that I know or anything.

For more recipes using the pecan pumpkin butter you can go here.

Blue Bell Snickerdoodle Ice Cream

This ice cream is the balls. I typically will only buy vanilla ice cream for myself at home because it's so versatile. I use it for milkshakes and root beer floats regularly. But then snickerdoodle ice cream came into my life. I've been a fan of cinnamon ice cream for some time now, but snickerdoodle ice cream is not only cinammon it has a praline cinammon swirl. Not since 2 girls and a cup has a swirl been so brilliantly utilized. I could do without the chunks of cookie as they are mostly flavorless frozen sugar cookies but I can eat around them if need be.

This guy even used it to heal an injury. I haven't tried it out for that yet, but for all of my other needs, yes, even sexual, it has worked wonders.

Barley's is Back

Barley's Brewhouse, a KC Hopps affiliated establishment, at 119th and Quivera recently re-opened their doors after spending the month of September doing an extensive remodel. Barley's is famously known for having 99 beers on tap at any given time and are going for a gastopub feel after completely gutting the 12-year old restaraunt.

You can view some shots of the remodel process on their website or see the completed product starting this week. Barley's has always been a favorite of mine, so mayeb I'll see you there. Look for the fat guy enjoying the house-made sausage.

Bull Burger

I grew up fairly poor and it wasn't often that we had hamburger buns in the house, so I gained a taste for the bunless burger. This particular burger is a 1/2 pound of 80% ground chuck with onion powder, Penzey's Chicago Steak seasoning, salt and pepper. I also tore up 2 pieces of cooked bacon and mixed it into the raw meat along with a bit of dijon mustard. I threw it on the grill at the highest heat possible and cooked one side. After 5 minutes I flipped the bad boy over and threw a pat of butter and 2 pieces of whatever cheese we had in the fridge on top. After it finished cooking, I plated it and covered it in Tabasco and cracked black pepper.

I kind of laugh that in an Atkins diet this is an acceptable meal, I always thought it was an indulgence someone of my slim physique (way back when) could get away with.

If you want some kind of side dish you can roast a couple of jalapenos and peel the skins off.

A sandwich is a sandwich, but a clamwich is disgusting

When will the bastardization of the sandwich formerly known as a hamburger end? It's called a hamburger roll for a reason, Bill Dugan, owner of FishGuy Markets of Chicago...and that reason is not for putting fried clams between it. As a general rule, I'm only interested in inserting things into clams, not vice versa.

(Source: Chicago Sun-Times)