Food Wars- Lobster Rolls

Lobster rolls are to Maine what cheesesteaks are to Philly, and if you haven't had the opportunity to head to the cold netheregions of the Maine coast to enjoy one of the delectable seafood-stuffed sandwiches, I strongly advise you to turn off your computer and hustle there ASAP by any means necessary. Traditionally, lobster rolls contain a generous portion of lobster meat tossed with mayo and served on a hot-dog style bun; however, there are endless variations to the classic, ranging from the slight to unrecognizable. Lobster contains a lot of connotations in the food world representing power, wealth, and huge debates continuously arise around the world about the sustainability and availability of the clawed crustacean. However, with Maine waters teeming with these prized creatures, it remains one of the staple foods of the Northeast and the pride of generations.

While there are thousands of tiny clapboard buildings littered all over the state, each with their own unique spin or traditional homage to the lobster roll, Kennebunkport, Maine lays claim to two powerhouse institutions each boasting the best rolls fresh from the source of the Kennebunk River. I've actually been to the Clam Shack in my ventures to the ever-chilled state, and while there are few foods that San Diego can't reinvent or simply execute better than anyone else anywhere in the world, there's simply no duplicating the lobster roll eaten at the source. When anything is pulled from its home, killed in front of you, and served within moments of its death dressed on its coffin plate with only slight garnishes to enhance the still-living flavor... well, there's just nothing quite like it. Food Wars visited the seaside town to umpire the clash of the crustaceans between the Clam Shack and Alisson's Restaurant, so if your tastebuds are salivating (which they should be at this point), check out the episode's sneak peek below.



My own first lobster roll met its demise a few years ago at the Maine Lobster Festival in Portland, which is a fantastic food festival dedicated to the king of the sea and all his attendants. Let's just say it took a few bottles of suds to get that hat on me.



As convoluted as lobster's history has been and remains to be, it continues to uphold a crowning glory of a long, proud American tradition. I sincerely hope that the seas clear and lobster settles back into its rightful place as ruler of the sea. In the meantime, a hot buttery bun and some fresh lobster meat would do me just fine.

It's Beginning to look a lot like Christmas

I started out the day by singing christmas tunes loudly in the shower: Silver Bells, It's Beginning to Look alot like Christmas, White Christmas, Chestnuts Roasting... the classics. Artur and I watched "Jack Frost--der Coolste Dad der Welt" yesterday, and it put me in happy christmas spirit. So today I was more than happy to see the dark wooden stands of the Marienplatz Christmas Market already set up and ready to roll.

The giant tree was already standing in front of the Rathaus and the Maroni--roasted chestnut--stands were already crackling away. The wooden stands built up like a labyrinth across the usually wide open cobblestoned plaza set me dreaming about Glühwein, Bratwürstl and Lebkuchen.

The Christkindlmarkt on Marienplatz in Munich has a long history itself. Founded in 1642, it holds the title of the oldest and biggest market in the city, and has been selling the gingerbread-like Lebkuchen and Oberammergauer wood cutouts since at least 1805. With over 3 million visitors a year, it may seem like a tourist trap, but every Münchner loves to stop by Marienplatz on the way home from work to stroll through the christmas-scented bustling stands, or to meet friends over a glass of Glühwein or a steaming Feuerzangenbowle-- literally "Fire Pliers Punch", prepared by heating a giant bowl filled with mulled wine, suspending a Feuerzange, a metal holder for the Zuckerhut (sugar hat), a large conical mass of sugar , which is placed above the bowl. The sugar is soaked in rum and burns a caramalizes with delight into the wine, resulting in a more dramatic and more alcoholic version of Glühwein.

The markets don't open until December 1st, but until then I'm going to sing myself into Christmas oblivion. In Germany, my fairytale christmas comes alive...