Burger King to the Rescue?

“I want to keep fighting because it is the only thing that keeps me out of the hamburger joints.  If I don’t fight, I’ll eat this planet.”

 - George Foreman

Hi there!  Happy and healthy wishes to you this fine day.  Go out and make a difference today if but only a small one.  Every little bit counts towards the sum of the whole.

Sorry George Foreman.  Besides just eating the planet you will have provided a share in depleting the Earth’s atmosphere, consuming crops, devastating prime crop lands, polluting water resources and proliferating steroids, hormones and who else knows what through generations to come.  The cost of but single hamburger, as tasty as it may be, is simply too high!  Do yourself a favor, research how much grain and feed is necessary to produce that ¼ pound of hamburger.  Did you know that but a single McDaffy’s hamburger has the potential of being a product of more than 1,000 cows???  The ground beef produced by your average hamburger joint derives from a massive slaughterhouse where the carcasses of many, many dead animals are simply blended together before forming that burger.

Home of the BK Veggie Burger

But… I am not sharing anything that each of us is probably not already aware.  Some of us simply wish to “wish it away” as though it isn’t the truth.  That’s everyone’s right to do so.  I shall get off from my high pedestal because I, too, used to be one of the majority who savored a hamburger.  Sadly, I cannot go backwards for an "undo" and must forward with that which I have learned along my way.

First, I apologize.  I did not intend to write a pulpit-driven post this day.  Instead it was my original intent to subject you to a little bit of humor.  Really funny stuff, eh?  Again… please accept my apology and allow my prior words to remain as spoken (written).

Several weeks ago I had logged onto the Burger King corporate site to inquire why my BK Veggie Burger seemed so inconsistent from franchise (store location) to franchise.  In some locations my BK Veggie Burger was the exact equivalent of a Whopper sandwich only substituting a Morningstar Farms® Garden Veggie Patty for the hamburger.  But, in other locations I found the BK Veggie Burger to be built as if it were an ordinary hamburger, sans meatless patty substitution.

I thought that I would ask the corporate powers to be at Burger King why standard franchisee practices were not in place for my BK Veggie Burger.  Exactly what was the proper construction for my sandwich and what should I expect?  If I were an animal flesh eater (-aka- carnivore), my BK Whopper sandwich would taste the same in Omaha, NE as it would in Orlando, FL.  But it simply is not so with my BK Veggie Burger.

To be perfectly honest, I did not actually expect a response from the Burger King people.  I simply thought that I might raise a few eyebrows, if simply not just the Customer Service folks.

Just gotta love those corporate canned response letters?

I was pleased to open my mailbox the other day to find a letter addressed from Burger King but both happy and saddened from what lay within.  I was happy to get a response but somewhat disappointed to the generic nature of its’ content.

It’s obvious that Burger King Corporate Relations has some serious work to be address with their customer relation skills.  After all, if a customer takes the time out of their day to write (or e-mail) correspondence then a response containing at least a little personalization would be in order.  Don’t you agree?  With the exception of my name and my address, there really isn’t anything said in the response.  I can find no true indication that my words had actually be read.

Kewl!  Free animal flesh sandwich!

To further emphasize my point, why would you include a card for a “Free BK Whopper Sandwich” when addressing and replying to a vegetarian???  I will agree that perhaps the card may be applicable to a BK Veggie Burger but wouldn’t you take the time to iterate so on the correspondence?  It could quickly be looked upon as an insult to a vegetarian extremist.

I indirectly work in the customer relations industry.  I do software support and the customer is my prime focus and the one who ultimately pays my check.  If I don’t address their issue to their complete satisfaction then I might find them migrating to a competitor’s piece of software and ultimately have no job.

Really?  What has happened to customer service in this country?  You certainly see spurts and occasional pockets of great customer service but it tends to be the exception rather than the rule.  Maybe it’s simply Chucky and he is just getting too old.  I sure hate the use the expression “the good old days” but I think that I might have to one day soon.

A product by itself is nothing without the reputation, people, and customer service required to make it complete.  I wish I could say that I can go anywhere to get a fast-food veggie burger but I cannot.  However, on the other hand, I can simply stay at home or go to a non-fast-food restaurant to replace my business.

I just found the correspondence a pleasant surprise while, at the same time, quite alarming.  I don’t know where this story may end but I certainly wish to tack on a future post that restores my faith in corporate burger America.

Hi-dee hi-dee what-about-your-customer-service-story-ho my friend?

Wine Tasting - Aspaldi Rioja Reserva 2006

"It is well to remember that there are five reasons for drinking:  the arrival of a friend, one’s present or future thirst, the excellence of the wine, or any other reason."

 - Latin Proverb

Hello.  Thanks for checking out my blog post.  Here’s wishing you and our planet well.

Here’s pulling a couple of tasting reviews from that old dusty trunk in the attic.  This tasting took affect during a wine class that was held on June 26, 2011.  I wish that I could say that my memory remembers everything about that day and about this particular wine but it cannot.

Chucky's Point Score:  91

Tiffany's Point Score:  92

Awesome!  A whole box full of Aspaldi Rioja Reserva 2006.

Appellation:  Rioja, Spain

Grape Varietal(s):  100% Tempranillo

Quality:  Denominación de Origen Calificada

Rating:  90 points Wine Enthusiast

Price:  $19.99 at Total Wines & More in June 2011

Vintage: 2006

Producer:  Heredad Ugarte

Alcohol:  13.5%

Tasting notes as follows.

Chucky's Tasting Sheet

Chucky's Notes:  "(no notes)"

Tiffany's Tasting Sheet

Tiffany's Notes:  "Excellent.  Nice peppery taste with a bold fruitiness."

I can only remember this wine by virtue of our tasting notes.  The 91 and 92 scores speak loud and clear.  This selection deserves the vintner's "Reserva" designation.  Made from those specially selected vines, rows, bunches, and/or blends held aside for those special bottles of vino.  You know...The stuff that you save and serve only for the best of friends (or not share at all).

Other than the tasting sheets we had made, my best judgement for this selection can also be made by two observations:  (1) the appellation (climate/terrior) and (2) the grape varietal.  Anyone who has ever sipped on a Tempranillo from Rioja cannot soon forget its effect upon the palate.

Each grape varietal has its optimal region(s) to flourish and grow (in the case of grapes, struggle).  Australia has its Syrah, Chile has its Carménère and Rioja its Tempranillo.  If your job is to make the best wine possible and still earn a living, you're going to plant, grow and bottle only the finest grapes that you are able given your climate and terrior.  You're probably not going to find a bad Rioja Tempranillo, just some tasting better than others.  This selection is one of those being "better".

Hi-dee hi-dee an-empty-wine-bottle-is-a-memory-forever-ho my friend.

Vegetarian Times - Mac-and-Cheese Style Cauliflower

“Cheese is milk’s leap towards immortality.”

 - Clifton Fadiman

Laudation of well wishes to you my friend.  If we do this thing right there will be at least two people (you and I) out there today who plan to be positive, make a positive mark and leave a negligible trail.  A smile here and a compliment there can do wonders for someone’s day, besides your own.

Vegetarian Times - Mac-and-Cheese Style Cauliflower

Mmm, mmm.  Tiffany made some Mac-and-Cheese Style Cauliflower the other night which was absolutely incredible to the taste buds.  It was the picture on the cover of this month’s Vegetarian Times magazine that got us on but a single look.  It’s a simple and relatively healthy recipe.

Tiffany elected to use less cheese (real) than the recipe called for but substituted a very strong aromatic aged Irish Cheddar (Dubliner) that we had stored in our freezer.  We both are so fond of strong dry cheeses and Irish Cheddar cheese stacks up with the best of them.  Dubliner, goat, extra sharp cheddar, bleu, aged Swiss, gorgonzola, and feta cheese… Love ‘em all!  Anywho… I meander.

Vegetarian Times - Jan/Feb 2012

As tasty as it was on the first night, it became even more incredibly creamy and tasty the next!  This basic “cheese sauce” is pure gold!  I envision using the basic sauce recipe using broccoli, pasta shell, combination of broccoli & cauliflower, as a binder for chopped veggie soufflé, etc.

Do yourself a big favor and try this recipe.  If you’re vegan you can substitute a vegan cheese.  But, trust me… This dish is simply incredible.  Personally, I recommend allowing the dish to rest overnight in the refrigerator before baking it.  I think that this will give time for the tastes to blend and meld.

I love my wife Tiffany!  She finds and makes me the most delicious dishes.  Our similarity in tastes makes for some quite fabulous meals.

Hi-dee hi-dee check-out-the-Vegetarian-Times-web-site-and-their-recipe-index-ho my friend.

Wine Tasting - Rocca Felice Barbera d'Alba Superiore 2006

"Quickly, bring me a beaker of wine, so that I may wet my mind and say something clever."

 - Aristophanes

Salutations and well wishes at you my friend.  May you have a day filled with all types of eco- friendly events and may the Earth that you leave behind be cleaner that the Earth which you encounter today.

Goodie, goodie gum drop!  Tiffany pulled an Italian red wine from the deep recesses of the wine cabinet.  Not only this but a bottle purchased three years ago and a bottle from my favorite wine region in the world… Piedmont, Italy.  You can simply sign me “happy”.  Er… No, not happy.  How does totally elated sound?

Chucky's Point Score:  92

Tiffany's Point Score:  92

Rocca Felice Barbera d'Alba Superiore 2006

Appellation:  Piedmont, Italy

Grape Varietal(s):  100% Barbera

Classification:  DOC (Denominazione di Origine Controllata)

Price:  $14.99 at Total Wines & More on April 2009

Vintage: 2006

Producer:  Rocca Felice

Alcohol:  13.5%

Tasting notes as follows.

Chucky's Tasting Sheet

Chucky's Notes:  "Deep dark red cherry slathers my palate.  If I close my eyes I find myself in Piedmont heaven!  Stark tannins lead to a harmoniously balanced red wine.  Wow!"

Tiffany's Tasting Sheet

Tiffany's Notes:  "Bouquet bursting with dark fruits delivers on palate with a very smooth elegant finish!  What a steal of a deal.  This could easily pass for a $40.00 bottle!  Piedmont comes through for us once again!  Love it!"

From the bottle's label:

“Superiore – Wine mad with the Barbera grapes.  Deep ruby red colour.  Dry and mellow taste.”

From the vintner's web site:

Once again these independent reviews have Tiffany and Chucky closely rating this wine.  We each review the wine without discussion and without monitoring each other and then discuss what we’ve each written.  It amazes us how alike we are.  We may use different words but they usually speak the same thing.

I honestly cannot remember a prior instance where we’ve both given the same wine identical marks in all five taste categories:  Nose Intensity, Flavor Intensity, Flavor Characteristics, Balance and Length.  Our totals might have matched in the past but I don’t believe they totaled for the same reasons.  Amazing.  Simply amazing.  As was this particular selection.  Elegant, soothing and bold.  The terroir of Piedmont flourishes with each sip.  I cannot wait to finish this wine with another night’s meal.

Note:  Yes.  Chucky is not capable of adding up numbers.  Count his Wine Tasting Sheet total yourself.

Hi-dee hi-dee Chucky-and-Tiffany-want-to-move-to-Piedmont-Italy-ho my friend.

TVPLT Sandwich

“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.”

- Doug Larson

Note:  This quote is universally attributed to “Doug Larson, middle-distance runner who won gold medals at the 1924 Olympic Games in Paris, 1902-1981”.  However, I must confess that I am unable to find record of anyone of a similar name having won a medal in the 1924 Summer Olympic Games.

“Don’t always trust what you read on the Internet.  On the Internet either you or I can be physicists or physicians if we so desire.”

 - Chucky – The Fat Vegetarian

Hello my friend!  Thank you for visiting my blog, if only by accident.  Since you’re already here why not stay and browse a bit?  Whether you stay or move on, it is my wish that you experience a very pleasant day.  A wish bestowed to a stranger is no less than a wish bestowed upon a friend.

Bacon TVPLT Sandwiches are served

Ever have one of those moments where a flash goes off inside that little plastic bubble-head of yours?  “No?”  “Well… I did!”  To be perfectly honest, as I type these words I haven’t yet made the culinary concoction.

I was Googling “health benefits of vegetarian bacon” simply to learn more and do a little research on my idle time.  Not that I always particularly learn much but it does help pass the time and gets my little tiny brain cells to move around a wee bit.  Trust me, there’s nothing worse than lethargic brain activity (my job).

Toast, Vegenaise, salt, pepper and bacon-flavored TVP crumbles.

Anyway… Tiffany and I had a BLT (vegan bacon, of course) last night.  It was soooo delicious and healthy.  It’s perhaps Chucky’s favorite all-time sandwich?  “Hmm… Can I make it even healthier?”  “Eliminate the Vegenaise?”  “Absolutely not!”  Vegenaise is a crucial ingredient whose taste and texture brings the entire sandwich together.  Besides, I already use the Reduced Fat Vegenaise variety.  Nor would eliminating lettuce, tomato, salt and pepper be an option.  “The bread?”  Nope… Gotta stay with good quality bread and can’t really lighten it up except for slicing it a wee bit thinner.

Lettuce & tomato top the TVP crumbles.

Then I bumped into a Google image of bacon-flavored TVP (textured vegetable protein).  I thought to myself, “Why not spread the Vegenaise and spread bacon TVP crumbles on top as the “B” (bacon) element of my sandwich???”  Thus is born “The TVPLT Sandwich”.

INGREDIENTS:

• Good quality bread - 2 slices per sandwich
• Lettuce (I prefer hydroponic Butterhead lettuce leaves) – 2 leaves
• Tomato (go ripe, go organic) – 2 slices
• Vegenaise, Reduced Fat - 1 to 2 Tbsp
• TVP crumbles, bacon flavored – 2 Tbsp
• Salt & Pepper, freshly ground

DIRECTIONS:

1. Spray skillet with non-stick vegetable spray (Pam or equivalent) and toast bread slices, one side only.  3 to 4-minutes over medium heat until golden browned.
2. Remove slices from skillet and slather ½ of Vegenaise on each slice, non-toasted side.
3. Grind fresh pepper and salt on bread slices, to taste.
4. Sprinkle bacon-flavored TVP crumbles on each bread sliced,
5. Arrange one lettuce leaf on each bread slice.
6. Arrange sliced tomato on top of one of the bread slices.
7. Combine your culinary artwork together, slice sandwich diagonally, and enjoy!

What more can you ask for of a sandwich?  The TVPLT Sandwich is simple, delicious, and healthy.  Although the caloric difference between two strips of Morningstar Veggie Bacon and two tablespoons of bacon-flavored TVP is only 10-calories, it’s the simplicity that makes the difference.  Almost every vegan and vegetarian has a stash of TVP crumbles laying around?

Morningstar nutrition

Oh yes… I almost forgot… Remember that item from the 1970’s called “Bac-Os”?  Well my friend, that’s nothing more than expensively packaged bacon-flavored TVP.  What’s the cost for a little jar of Bac-Os?  How does approximately $2.00 for a tiny 4.4 oz bottle sound to you?  I don’t know about you but $4.00 a pound (16 oz) for bulk bacon-flavored TVP sounds better to Chucky.

TVP crumbles nutrition.

Hi-dee hi-dee sometimes-quick-and-easy-can-mean-easy-and-delicious-ho my friend.

Wine Tasting - Cheeky Chick Pecker's Blend 2006

"Australia is an outdoor country.  People only go inside to use the toilet.  And that’s only a recent development."

 - Barry Humphries

Well hello there mate!  Let me take a tofu skewer off of the Barbie and propose a toast to you this fine day.  May you experience warmness within your heart and a sparkle within your brain today.  Cherish the day because it comes but once in a lifetime.

Who doesn’t like wine?  Who doesn’t like it more when it’s only 2 for $10.00 as marked down at Eat More Produce?  Tiffany and I have found any wine sold by Andy and Troy that is anything less that delightful, pleasant, and worth every single penny spent.  This exceptional white wine from Australia is yet another example how they improve the world by sharing affordable vino by virtue of incredible pricing.

Chucky's Point Score:  88/89*

Tiffany's Point Score:  89

* - I initially drank it too cold.  The flavors enhanced immensely when I

     allowed it time to rest and warm to a more appropriate temperature.

Cheeky Chick Pecker's Blend 2006

Appellation:  Coonawarra, Australia

Grape Varietal(s):  58% Chardonnay, 17% Roussanne, 14% Riesling, and 11% Marsanne

Price:  $5.00 at Eat More Produce

Vintage: 2006

Producer:  Leconfield Wines

Rating(s):  86-87 - as reviewed in Wine Advocate # 167 on Oct-06

               86 - As reviewed in Wine Advocate # 161 on Oct-05.

Alcohol:  13%

Calories:   91 per 4 ounces

Tasting notes as follows.

Chucky's Tasting Notes

Chucky's Notes:  "Very earthy and full of complex tastes on the palate with a truly wonderful crescendo after-taste leaving me to desire the next sip. Initially it was quite tart but quickly falls off into a broad range of delightful tastes.  Very full-bodied for a white wine.  I would have probably given it a higher rating had it not been overly complex."

Tiffany's Tasting Notes

Tiffany's Notes:  "Very fresh inviting fruity bouquet comes through on the palate.  Each sip smoothed out more than the last!  This is a very refreshing summer wine.  A great wine to have on-hand for guests! It’s a very smooth wine!"

From the bottle's label:

“Mouthwatering aromas of apricots, peaches and passionfruit are prominent on the bouquet.  The palate is crisp, refreshing and vibrant with tropical fruit and luscious lychee and honeydew melon flavors giving the wine an enticing touch of sweetness.  A perfect wine to serve with a fresh seafood platter or any type of salads.”

Chucky’s only regret is serving it too soon.  When we arrived home from Eat More Produce this afternoon I sank my bottle deep into the ice bin.  Later when it was served, it was simply too cold and numbed the tongue and palate as we sipped it.  But, not too soon afterward did I recognize the error of my way and allowed it to get to an optimal temperature.  Delicious!

Tiffany and I both agree that this wine is unbelievable at a $5.00 price point.  Andy and Troy at Eat More Produce are simply giving this stuff away!  They’ve gone loco!!!  But that’s okay with Tiffany and I because it fills our wine cabinet coffers with some most delicious and affordable vino.

Hi-dee hi-dee low-price-does-not-always-equate-to-mediocre-wine-ho my friend.

Graffiti Junktion, College Park, Florida

“Only the truth is revolutionary.”

 - Unknown Author

I tip my salad bowl to you my friend.  Let’s bump this day up one notch whaddya say?  Maybe an extra smile here or a sincere “Thank you.” there… it’s truly the little things that can make the ordinary into the extraordinary. 

On my quest to find the greatest veggie burger in the Orlando, Florida area I have encountered another challenger.  Not too long ago I was passing idle time at the office when I Googled “best vegetarian burger Orlando”.  Most responses returned by the search engine were of no surprise.  However, my search uncovered a few unknown gems in the culinary sea.  But ~ were these responses cubic zirconia or were they genuine precious gems?  Alas, my job is to wander outward to find the answer.  Thus continues Chucky’s quest for the most perfect veggie burger.

Graffiti Junktion #1, Thornton Park, Florida

(Photo Credit:  urbanspoon.com, by User breeze)

Today Tiffany and I visited Graffiti Junktion – American Burger Bar in College Park, Florida for our first time.  After our visit today it’s quite safe to say that it shall not be our last.

The tastes were delicious, the portions were generous, the ambiance was fun, the service was courteous, and the prices were low.  Guess the best part about our veggie burger?  It wasn’t a pre-fab burger.  This burger was nutritious and made from scratch.  Our server proudly described it as having “white bean, black bean, oats and made fresh from scratch”.

$4.00 = Zucchini Fries w/ Horseradish Sauce

First, let me describe the most delicious zucchini fries.  If I had to venture a guess I would say that they were probably breaded in a Panko bread crumbs and Parmesan cheese blend prior to frying.  They were crispy, fresh and delicious even without the horseradish dipping sauce.  It was more than a bargain at only $4.00.

$6.50 - Veggie Burger & French Fries

The veggie burger and fries run $6.50 on the menu but Tiffany and I added blue cheese to ours.  When the bill arrived we were shocked to see that they only charged an additional $0.75 for cheese.  And… The cheese was abundant and tasty on our burgers.

Whole wheat bun, veggie burger, pickle, lettuce, tomato and blue cheese.

As seen from the picture, the veggie burger included a homemade fried veggie patty, whole wheat bun, lettuce, tomato, pickle, and optional cheese.  Like the animal flesh burgers that are their mainstay, the veggie burger option is humongous.  If the burger alone was a pleasant delivery, the mound of delicious mouth-watering French fries puts one in shock and awe.  I can’t put my finger on the spices but whatever they coat their fries with is truly yummy.

For your animal flesh eating companions, there are a plethora of burger choices.  After all, Graffiti Junktion’s claim to fame is as “An American Burger Bar”.  Tiffany and I found it to be a fun and casual eatery with a genuine handmade veggie burger worthy of our hard-earned Hollywood plastic dollars.

Hi-dee hi-dee a-homemade-veggie-burger-is-a-better-veggie-burger-ho my friend.