The University of Jell-O

              

Well, well, it looks like Jell-o has mass marketed these fun University Mold Kits for the football season this year!  Woo-hoo! Apparently, they made a hand-full last year, but upped the big college team kits to 16 for this season. But are these awesome looking Jiggler kits really going to be great at your tailgating/watch party event, or are they too frustrating and should only be used as a novelty MIB (that's Mint In Box for all you non-collector nerds) decoration?

Well, it seems that there is a lot of debate about this very question all over the interwebs.  Some say that the Jell-o would stick in the hard plastic molds and they wound up just scooping them out and into a paper cup, thus loosing all the school pride details that the mold promises to provide. However, some of those who got frustrated with the product admitted that they did not spray the molds with cooking spray between each use, and others said they added more water/liquid than the Jigglers recipe suggested.  That being said, those who were unsatisfied that followed suggested procedures to a 'T', reported that they still had problems getting the Jell-o out of the molds with all the details fully intact.

Now, that being said, the reviewers that I've seen at various places online (like Amazon) have given this product an overwhelming thumbs up.  The ratio of yayers to nayers is about 100 to 1.  Some of the proponents have even listed tips for easy removal, including using a toothpick instead of a knife to get the Jell-o to release easily, and making sure to spray the molds with every use.  Another tip, is to let the liquid Jell-o cool down a bit before pouring it into the mold.  And the last handy-dandy tip I've read about is after the Jell-o has set, put the bottom tip of the mold tray down into some hot water for a couple of seconds (not too long or you will get some watery goo instead of a detailed logo.

I haven't tried these tips, but it seems that using a combination of the sort will get you some Jigglers that look exactly like, or at least somewhat like the pictures on the box or on Amazon.

Let's talk about the color schemes based on OU and Ohio State.  The red (crimson/scarlet) is easy for both of these.  You can use strawberry, cherry, dark cherry, blackberry or whatever reddish Jell-o you prefer. But unless Jell-o has come out with white or gray "flavors" recently, you are going to have to get creative.

Oh, wow, how 'bout that?  They evidently HAVE come up with a way to do a "cream" colored Jell-o! And it is conveniently in the flavor of Pina Colada, for those looking to add some adult beverages to their University molds.  Yay for Sooners!  If someone has actually tried this flavor, please let me know what you think in the comments below.  There are recipes all over the internet about how to make unflavored white gelatin using evaporated milk, but that's more for layering between other flavors for decoration, not as a standalone non-flavor.  That's just gross.

Ok, now do you think we'll get this lucky with Buckeye gray?  Not exactly.  We'll need to tweek an original flavor a bit.  According to The Columbus Dispatch, this is the way to get the gray: Hey look, I rhymed! 

Ingredients

2 boxes (3 oz. each) grape-flavored Jell-O gelatin 
1 box (3 oz.) lime-flavored Jell-O gelatin 
1 can (5 oz.) evaporated milk 

Combine 1 1/2 cups boiling water with the three boxes of gelatin and the evaporated milk. 

Ok, so now you got all your Jell-o University Mold Kit colors/flavors covered for the Sooner or Buckeye games!  Now, the question I know some of you are dying to know the answer to - Will it work for Jell-o shots?  The answer - it will, but it may not be worth the effort.  According to many people who bought these mold kits for this very reason, most have decided to just use the collegiate molds for desserts, and stick with the paper cup method for the shot version.  The main reason? Because the molds are too small and not worth the minute amount of liquor one would get from each logo block.  They claim to only get about half of an average Jello-shot in each one.  So yes, you may be able to make Jell-o shots in these molds, but whether the time, effort, and amount is worth it, is totally up to you.

They can also be used for non-Jell-o-y things such as ice cubes, chocolate, and whatever else you would normally use a plastic mold for.

Whatever you are using the molds for, be sure to get them soon, because these University kits are being sold for a limited time only!

Happy Tailgating!!!

Fish Tacos & Rubber Chickens

First off, I am so amazed and inspired at the support that my sister and I received from Ohio State fans last week!  Even though the Easton Barnes & Noble gig got cancelled due to ordering issues (on B&N's part), you all managed to make our very limited book tour into a great success!  Thank you so very much!

Julie and me at the Amos Memorial Library signing.  More pics to come under the "Event Pics" tab.

Today I would like to review one of Norman, Oklahoma's local restaurants - the Interurban.  I know, it seems like forever since I did an eatery review.  Aren't you excited?  I am!  I actually feel like I have a lot to say about this one.  So here it goes...

Taken from the Interurban website here

Once upon a time, I had a hankering for a great, restaurant quality fish dish.  I'm not talking Red Lobster chain food, I'm talking about something different.  Now, I know where to get the best batter dipped Pub fish n' chips in Norman (McNellie's Abner Ale House), but I wanted something baked, or at least not breaded, and not world wide chain produced.  Someone suggested checking out the Interurban, and it occurred to me then, that I haven't ever been there!  For anything!  I checked out their menu online and just knew that now was the time to try it out.

We were greeted with a friendly and professional smile at the door and shown to our seats.  Our waiter was Brian, and he was also very friendly and professional, so already, I'm happy with my service - especially since it was at about 3 o'clock in the afternoon on a weekend.  In my experience, I hardly ever get the best service during off-times (meaning times that are not normal meal times), which gives me a good gauge for seeing the way a restaurant and all its cogs function at their worst.  I always take this into consideration when doing a review when I go, for good or bad.  In this case, it was definitely for the good!

I asked Brian a lot of questions and explained that it was my first time there.  He was very patient and extremely knowledgeable about the menu and the kitchen practices.  I decided to go with Brett's Fish Tacos.  Now, I have to explain that I never in a million years thought I would order anyone's fish tacos. The thought of fish in place of beef or chicken in a taco has brought out such disdain in me, that I could always feel my face actually involuntarily contort at the mere mention of fish tacos.  And yet, this sounded like the very thing I was in the mood for - non-battered fish, and something different.  I was not disappointed with my selection.

From the OK Gazette article titled "All Aboard!"
(This is a fantastic article about the Interurban in OKC. Check it out!)

This dish lived up to the description as well as my expectations, no...exceeded my expectations.  It is described as:

Blackened tilapia in 2 flour tortillas, fresh avocado, shredded cabbage, Monterey jack cheese, pineapple salsa, and bistro sauce.  Served with borracho beans. ~$10.49

I had never heard of borracho beans before so I looked them up before I went.  They are also called "drunken beans" by some, because they are pinto beans cooked in beer, and other flavorings.  Brilliant idea!  Not only was this my first experience with beer beans, but I had never had blackened tilapia before either.  I had only ever had cabbage in its vinegared form, so plain ol' cabbage was also new to me.  I asked them to leave off the bistro sauce because I don't really like mustard-style dressings, and plus, this was already a plethora of new tries for me in one dish.

A-mazing!

The spicy/salty blackened seasonings were quickly cooled by the chilled (and perfectly ripened) avocado and cabbage, and the pineapple salsa balanced the flavors out very nicely!  A pina colada or tropical rum runner drink on the beach would have made everything perfect, but in a land-locked state, I found this fish dish to be most satisfying indeed!  The borracho beans were too tangy for my personal taste, but I could see why they would be appealing to some, especially coupled with this dish.  The quality of Brett's Fish Tacos could not have been better, (and it wasn't even during peek dining hours).  I was truly impressed!

I solemnly swear that I will never again turn my nose up at the mention of fish tacos as long as I live.

That being said, I have a complaint about another time that I visited the Interurban and ordered the not-Brett's Fish Tacos.  Oddly enough, Brian was our waiter that time too, and he was just as fabulous!  I decided to try the Apricot Chicken because it sounded great!

Grilled chicken breast topped with our tasty apricot sauce and sliced almonds, served with wild rice and fresh steamed vegetables. ~$12.89

This was more expensive than I wanted to pay for lunch, but after the amazing fish tacos, I thought it would probably be worth it.  I was so very wrong.  The plate looked good when it was sat in front of me.  It smelled good too.  I tasted a bit of the sauce and it tasted good.  Excitedly, I cut into my chicken, scooped some of the almonds and rice onto the bite-filled fork and put it in my mouth.  This is close to what the chicken's texture felt like:

hiphound.com

Not playin'...not even a little bit.  It was so dense and rubbery and terrible that I could only picture the image of 3 frozen Tyson chicken breasts being pushed together with the force it would take to make a precious gemstone into one single nasty patty.  Seriously.  The quality of that chicken breast was so bad (and I don't mean the chicken was spoiled or anything, I mean that the actual quality was so bad) that I had to call poor Brian over to my table to have him take it back.  People, I don't remember ever sending back a meal because of the quality of meat.  I'm not really even the type to send things back at all, I'd rather just eat what I can and not make a fuss.  However, I've sent things back for toppings not being as I asked, or for something not being done enough, or for something tasting spoiled, but these things don't happen very often.  And I have NEVER had to send back a plate for the meat being such terrible quality with the garnish and sides being so incredibly high quality.  This did not seem possible to me.  I was very nice and apologized to Brian, but I just could not eat it, especially for that high of a price.  I refused to do that to myself.  

Brian was very nice and apologetic and he asked if he could get me something else.  I decided the fish tacos would be the best course of action at that point, because I liked the Interurban and I wanted to leave there feeling happy.  The manager came out and apologized a few minutes later.  He asked if it was the overall dish or something specific, and I told him.  He seemed to make a mental note and apologized again.  The fish tacos quickly made their way to my table and they were the same good quality as they were the first time I ordered them.  I'm not sure why the company would use such a low standard of chicken with such high-quality preparation and other ingredients, but I can tell you that I will not be ordering ANY of their chicken dishes in the near or distant future.

I am excited to try their pizzas though!  They have a Monday night special on their pizzas that I think would be a prime time to give them a go!  

So if you are around the OKC area, please don't let my review of the chicken deter you from trying the Interurban.  They have fantastic staff members, a nostalgic railroad depot ambiance, and the most amazing fish tacos!

Bringing The Stove To Buckeye Grove!

We are getting close to college football kickoff!  Are you excited?  I am too.  The season of tailgating is once again upon us!  Speaking of tailgating, remember last year when I had posted on my Facebook page that I was working on a new cookbook?  Well, the time has come to announce that the new tailgating book is...

The Ohio State University Cookbook!!

Co-written with my sister, this book is my second, and her first, in the line of university themed tailgating cookbooks from Gibbs Smith Publishing.  It is due out on August 1st.  We were super jazzed about getting to do this particular book, because my sister and I are Buckeyes at heart no matter where we live or what we do on our journey of life!  

Julie is an OSU alum with a master's degree in education from Ohio State.  She currently lives in Ohio with her husband and daughters.  I received my master's in professional writing from the University of Oklahoma, and authored Gibbs Smith's OU themed cookbook last year.  However, I was born and raised in Ohio and once a Buckeye, always a Buckeye!

Saw this on a shirt from Donkey Tees.  If you want the shirt, go here.

I will be flying back home for a short time to visit family as well as do a couple of signing events to help promote The Ohio State University Cookbook.  Here is a brief list of upcoming events, but keep checking back on the Upcoming Events Page for the most up to date info:

• Amos Memorial Public Library

          Tuesday, August 13th @ 6:30pm

          230 E. North St.

          Sidney, Ohio

          -In the Art Gallery

Both events will feature samples of some of the recipes from the cookbook, and Julie and I will both be there to sign.  So, stop on by and see us if you are in the area.  We look forward to seeing you!

Gooooo Bucks!