Lunch Will Never Be the Same

Though it was a four-day work week, by the time I woke up this morning, I felt as if I had already worked a full week. When lunch time rolled around, I knew in my heart that the only way I would make it through to the end was with a Bistro Burger from Bagby's TenTen and an IcedGems cupcake. It was a lunch reminiscent of former bad dietary habits and unfortunate weight fluctuations. But dammit I earned it.

I have indulged in the Bistro Burger a couple of times. It is indeed a perfect burger. It's a little large at 8 ounces. (That's, like, half a pound. And, every time, I'm, like, really?? Half a pound?? Remember when McDonald's launched the Quarter Pounder like it was a lot of meat? That was 30 years ago. What happened??) But it is local beef decked out with the classic trimmings of bacon and cheese from local sources; lettuce, tomatoes, and onions from their own farm, and an extra bite from their own crispy onions, lightly battered and fried on site. Plus they will cook it for you rare. Not medium. Not medium rare. Rare. Served on their amazing brioche rolls, this is truly the burger you must be worthy of. And today I ate the whole thing. Really.

They will also give it to you with a side salad if you like. This is usually the wise choice to avoid the afternoon drowsies as fries are the best sedative I know, especially when consumed in the middle of a hellacious day. The TenTen side salad is a thing pf beauty. Consisting of the standard side salad mix of lettuce, carrots, radishes, cucumbers, and tomatoes, theirs is executed in a manner that makes you realize why someone thought this combination was a good idea in the first place. The lettuce is a bed of mixed baby greens, including frisee and spinach (two of my favorites). The cucumbers, radishes, and grape tomatoes are cut into a manageable size. (Why anyone would drop a whole grape - or worse, cherry - tomato directly into a salad with nothing for the diner to manage with than a dull butter knife is beyond me. And don't get me started on the dreaded tomato wedge.) The salad is topped with a crown of freshly grated carrot that still snaps. Their house dressing is a light, tangy, brown vinaigrette. It balances out the salad and even makes the radishes taste good, one of the few veggies I have a long-standing negative food bias against. The TenTen house dressing tames the most offensive flavors of this root and leaves only a slightly bitter after flavor it its wake.

Dessert was obtained at the IcedGems truck, long a fixture on Fleet Street on Fridays, if now reduced to every other Friday due to their ever-increasing success. I got the Caribbean Coconut, a coconut cupcake with lime-flavored butter cream icing and a candy lime wedge. The cake was a very nice white cake with shredded coconut and a very natural flavor that was complemented by the tangy lime in the icing. But, after a few bits, I noticed that it was too sweet. 

Wait, what? Was it the icing that was too sweet? Maybe..... My preferred method of eating cupcakes is to separate the iced crown from the base. This makes the whole thing so much easier to handle, plus it provides the hedonistic pleasure of the dietary equivalent of mainlining the icing with very little cake to disrupt the direct delivery of butter and sugar into the bloodstream. So, I abandoned the crown, took a drink of water to cleanse my palette, and tried the base.

Yes, the cake that had tasted so refreshing just a few bites ago had become sugary-sweet. When I returned to the icing-coated crown - usually my favorite part - it was too much. I had to quit. Even the gummy lime wedge was too much.

This is nothing against IcedGems. I think I have been away from cupcakes for so long that I have lost my sweet tooth.

Well, not entirely. I still like the caramel sauces I get at home. But maybe that's it for me now. Maybe this is the natural progression of things. Back in 2009, as my father lay dying and I comforted myself with Ferrero Rocher conveniently provided by a niece, I realized I no longer liked chocolate. Not just Ferrero Rocher, but almost all chocolate. Except for what I get at home. Maybe it just doesn't taste right to me unless Gareth makes it. Maybe this is true for all sweets. This is a revolutionary concept for me and one I will explore in greater detail at some point in the future.

The only other remarkable feature of today's lunch is the introduction of my new phone. I finally gave up the iPhone for a Samsung Galaxy Note. Yeah, that's that big phone that's half-way between a phone and a tablet. I used it for my Honey Pig post, and our 17-year-old Korean busboy said it was cool, so I feel as if I have some sort of street cred on this. It also has an 8 MP camera with a flash and actual depth perception. I'm quite pleased with it. Here are the shots of today's lunch.

Is that the project file for my 1:00 meeting under there?

Depth perception

A close up of that burger

Whoopie!!!!

IcedGems is now offering mini Whoopie pies. They are confection perfection.

Not All Carrot Cake is Created Equal

I have never met a carrot cake I could refuse (see here and here and here). I am also an unapologetic cupcake lover. You may remember my cupcake fixation of last summer and the regular Friday visits to the IcedGems cupcake truck that parks outside my office (see here and  here and here). Part of this weekly habit included lengthy discussions with the IcedGems employee within about the merits of carrot cake. Even though I gave up the cupcake habit several months ago, I walked out to the truck last week with a colleague. And, even though I didn't buy anything, I did pitch my weekly appeal for carrot cake.

This week, my efforts paid off. As I strolled past the truck during my lunchtime outing, I spotted on the menu the long awaited carrot cake.

A few moments and about $3 later (the price was recently increased), I had my IcedGems carrot cake in hand. The guy in the truck let me know that my persistance was one of the reasons for the carrot cake addition. He says that the owners of IcedGems take their customers' options very seriously and value their high regard. I have to admit I find this to be a sound business practice, especially since they decided to agree with me.

Back at my desk, I lapsed into another "bad" habit and promptly wipped out the iPhone to take some photos, and my apologies for the poor quality. It's unfortunate that my current life prohibits me from taking the Canon 7D everywhere. Believe me, I would if I could.

The cupcake was much smaller than usual, but the exterior looked as appealing and promising as always. It was crowned with a perfect dollop of icing and an attractive garnish. I liked that they substituted sprinkles for the more traditional icing carrot, too, for the whimsical aesthetic it presents - very much in keeping with their overall image.

The promise of impending satisfaction

Now, after months of customer devotion to these guys, and a consistent level of satisfaction, my expectations were pretty high. I was braced for a little disappointment when the guy in the truck warned me of the raisins at the time of purchase. Even so, I was not prepared for the sheet volume of raisins - both regular and golden - that filled the cupcake. That, combined with a very coarse grate of carrot, made for a less than satisfying carrot cake experience for several reasons:

1. All that fruit weighs down the cake batter and prevents the normal leavening that occurs during the baking process. You end up with a short, squat cake that is missing that delectable golden mound of cake rising up out of the cupcake paper. If it's the best part of the muffin, it's certainly the best part of the cupcake.
2. It also interferes with the texture of the cake and weakens the crumb. Usually when I get a cupcake, I break off the top. This is partly to test the texture of the cake, and partly because it makes it easier to eat. A good cupcake should have a nice separation point just below the mark left by the paper cup, leaving two complete halves. Some crumb is nice, but a crumble is a sign of a dry cake. The IcedGems carrot cake did not want to separate. It took great care on my part to remove the crown without destroying it altogether. This is what too much stuff can do to a cake. 
3. It mutes the wonderful flavor of what is usually a very nice cake. Similar to the CakeLove carrot cake, the IcedGems carrot cake was just plain overstuffed. Which is unfortunate because they really do make the best cake in town. And the actual cake part of their carrot cake was excellent. It was spicy with nutmeg and cinnamon and what tasted like a hint of ginger and was the most perfectly-spiced carrot cake I've ever had.

There's more raisin than cake

The icing was also spot-on - dense and tangy with cream cheese that coated the inside of my mouth and clung to my teeth as they cried out in agony. This slightly-tart, supremely-sweet icing was the perfect complement to their wonderfully-earthy, perfectly-spiced cake.

IcedGems is still my favorite guilty pleasure. I will continue to bring my coworkers out to their truck on Friday afternoons. As I recover from the endless January flu, I'll probably break a couple of Resolutions and resume my Friday habit.

I'm also quite happy that they presented me with a carrot cake option today. There are few things as valuable as a business that listens to their customers. IcedGems is not only a superlative bakery, but a contientious business and a vital component of the Baltimore food scene.

An Inconvenient Truth

Today I faced an unfortunate truth that I have been avoiding for weeks. My cupcake habit has gotten out of control. Sure, it started simply enough. A once-a-week visit to the IcedGems truck on Fridays for a superior deviation from my usually low-sugar diet. What's wrong with that? I thought.

Then I burned some vacation time in August by taking Fridays off. Anxiety set in every Friday afternoon, and I began seeking cupcakes close to home. I justified this in the name of research. I am a food blogger, after all, and it would be remiss of me to not be familiar with the local scene. But then, as slippery slopes go, I began frequenting these local bakeries at other times, not just Friday afternoons, especially Flavor Cupcakery which is located next door to our new favorite restaurant, Fiesta Grill. Who doesn't like a little cupcake after an enchilada platter? I reached a peak of sorts when I stopped by for not one, but six cupcakes last weekend, fully planning on premeditated cupcake deviance during the week.

Over the ensuing weeks since the cupcake habit grew in August, my clothing has been getting a little snug. Still, I persisted in the myth that all was well and that I could get away with such behavior. I've been avoiding mirrors. (One of my favorite habits is to look at myself in the mirror and poke my soft spots to jiggle the fat. This may sound absurd and self-loathing to those who have never done it, but as a formerly overweight person and member of Weight Watchers, I know just how out of hand I can get - having gotten there not just once but twice - and this practice, while not endorse by Weight Watchers, actually keeps me in the healthy eating/healthy weight area. When I stop doing it, I am inevitably in Weight Gain Denial, where I can remain for months while accumulating an extra  20, 30 even 40 lbs, so this is a good thing for me to do. Really.) This weekend I pulled on a pair of jeans that fit comfortably about a month ago. And pulled and pulled and pulled. I held my breath to get them zipped and despaired at the muffin top (cupcake top?) that spilled over the waistline.

OK, so it's actually only been 7 lbs. But, supposedly that is a full clothing size. So, today I eat my last cupcake. It is - appropriately enough - carrot cake. And even though it is riddled with coconut, I am savoring every little bite, letting the dense cream cheese frosting melt in my mouth, because I know it will be a while before I can do this again.

 Farewell Flavor Cupcakery and IcedGems. We've had a pretty good run. Please know that my absence is because your products are just too good. I'll see you again when I can fit into those jeans.

What about the farewell cupcake?