BRAINPAN LEAKAGE

…but then, we already knew that, I suppose.

I reached this conclusion just moments ago… Well, bearing the statement above in mind I suppose I was merely REMINDED of the conclusion moments ago. You see, she made a comment that could only be uttered by an alien. That comment, I will relate to you below:

“No thanks, I’ve never been really big on cheese balls.”

Okay, all you filthy minded little monkeys need to jump on the ladder and climb right on up out of the gutter. We were NOT in the bedroom when she said this, we were in the kitchen. We were both fully clothed, and no propositions had been made other than I had offered her some leftovers from the Yule party this past weekend. We were NOT talking about anyone’s anatomy… We were talking about food.

Cheese balls have been around forever… They are a staple of all known party foods. In fact, some of today’s party foods have been spawned by the omnipresent and traditional cheese ball… But, that’s a totally different blog…

If you are invited to a party, even at the last minute, and need to bring something, you can always find a cheese ball at the store. Or at the very least, with almost no skill whatsoever, you can toss one together in nothing flat. I mean, even if you don’t have time to spend on an elaborate cheese ball (softening and blending the cheeses, adding spices and herbs, and all that jazz), a simple block of cream cheese, a couple of bags of shredded milk curd of your favorite flavor, a packet of dry veggie soup mix and voila! Cheese ball. Not only a respectable cheese ball, but to borrow a phrase from Alton Brown and twist it to my own convoluted use – damn good eats. Now, if you happen to have an extra thirty seconds you can even dress it up a bit. Wrap it in some Buddig ™ ham, or roll it in some crushed nuts. Voila! Now you have a semi-fancy cheese ball…really damn good eats.

Now, if you are blessed with both time and talent, go for the superbly fancy cheese ball (I will refrain from giving you a recipe here because that’s not really what this blog is about) and hey, you get orgasmically good eats.

So… Fancy, semi-fancy, or just plain, the cheese ball is easily had. And, if you don’t want to make it, you can probably get one at the local supermarket at almost any time of the year. But, at this time of the year, if you can’t find one, you aren’t looking. There is, to say the least, a veritable glut of the softened, rolled, curd confection in supermarkets during the holidays. After all, it’s the party season, plus all you need to do is consider the source – way back when, cheese, grain, and root veggies were pretty much what you had to live on when Winter solstice rolled around. They were food items that would keep, and could be stored away for the cold months when you didn’t have fresh stuff growing in the field… But, again, that is another blog…

Now, let us look at the versatility of our beloved cheese ball.

1) You can always take them to parties and they are an instant crowd pleaser – except where aliens are concerned, of which we have established my wife is one. Being an evil redheaded alien, I suspect she is probably their leader…

2) Leftover cheese ball makes a great snack on the leftover crackers the day after the party when you are too hung over to even think about cooking, and all you want to do is toss something down to quell the hunger. HINT: At this point, in order to keep from messing up the house any more than it already is, the leftover cheese ball on cracker should be consumed over the sink.

3) Leftover cheese ball works well as a sandwich spread to liven up that bologna or pressed ham/pickle loaf lunch meat you are taking to work with you between two slices of leftover bread from the party.

4) If folks show up unexpectedly, leftover cheese ball and crackers makes for a quick impromptu party snack. HINT: 10 seconds in the microwave and you can roll it back into a ball so it looks like new and they think you prepared it just for them alone. Simply pop it back in the fridge for a few minutes before serving.

5) Leftover cheese ball will last almost indefinitely. If you get a bit tired of it after the party, just put it in a Ziploc™ or Tupperware™ container, and stick it in the fridge. A few months later when you are looking for a midnight snack, dig it out and slap it on some Triscuits™ or Saltines™. HINT: If it is fuzzy, simply scrape off the moldy portion, discard it, and enjoy what is left. If the mold is blue, then don’t discard – it simply means you’ve got yourself a bleu cheese ball. (This is NOT to be confused with Blue Balls… As I said, climb on up out of the gutter…)

6) If you have run out of room in the fridge, then suck all the air out of the Ziploc™ (they have special ones with little vacuum pumps for that now to make it even easier) and toss it in the freezer. It will survive in there as long as, if not longer than, fruitcake.

7) If it is a port wine cheese ball, and you are out of booze, no worries. The wine is already in the cheese.

7A) If you are going to a wine and cheese party, by taking a port wine cheese ball you have covered all your bases, effectively killing both of the proverbial birds with a single cheese ball.

8) Leftover cheese ball – and even leftover cheese balls, as in many of them – along with a bit of milk and chicken or vegetable stock can be quickly and easily turned into cheese soup for a lovely first course.

9) If you are feeling really ambitious and are looking to impress folks, leftover cheese ball and a shot of brandy will render you a perfectly respectable fondue.

And, lastly…

10) A frozen cheese ball in a tube sock makes a great impromptu weapon if you have a household intruder. Then, merely pop it in the microwave for a few seconds, and you have a lovely snack to serve the cops who respond to the 911 call.

These are but 10 of the possibilities for the ever versatile cheese ball. I could go on and on, but the reality is, your own imagination is the only limiting factor. Cheese balls are one of the single greatest inventions of mankind, and most assuredly one of the most perfect foodstuffs…

So, anyone who doesn’t like them must be an alien, just like my wife…

More to come…

Murv

If you aren’t from – or in my case, intimately familiar with since I live here – the Saint Louis area, you are probably not going to have any idea what I am talking about. Most likely, the only other way you would have a clue about this is if you happened to have seen a documentary on PBS back in 2003 called “Sandwiches You Will Like,” and even then you might be scratching your head…Unless you happen to remember the segment on the “St. Paul Sandwich.”

For those of you who still haven’t any clue what I am on about, please allow me to explain.

Among foods that hail from St. Louis – and some that even remain totally unique to STL – such as Toasted Ravioli, Gooey Butter Cake, Slingers, etc, there is a delicacy known as the “St. Paul Sandwich“. Now, the thing about this sandwich is that it has absolutely NOTHING to do with St. Paul, Minnesota as one would surmise from its name. Why it has this name no one really knows. How it got invented – Well, that’s a mystery too…Either way, it is a creation hailing from St. Louis, Missouri, and for some reason remaining here almost exclusively – though rumor has it you can now obtain one in San Francisco. (I cannot say this is a true fact as I have not been to SF to attempt finding one)… Anyhow, the St. Paul is something you get from a Chinese restaurant…Yeah, a Chinese restaurant. Obviously, we are talking Americanized Chinese food here, but what the hell – it’s a St. Paul Sandwich by the Gods!

So, what exactly IS a St. Paul Sandwich? Simple, really – it is an egg foo young patty (flavor of choice – beef, chicken, whatever) sans gravy. It is then placed between two slices of plain, white sandwich bread – To be PROPER, the bread should in fact be Wonder Bread–, since Wonder is big here and we have a local Wonder factory/bakery and all – anyway, add to that, at the bare minimum, dill pickle slices (not sweet, must be dill) and a bit of mayo. Some restaurants will embellish with sliced tomato and a bit of lettuce as well, which is always nice.

So there you have it… The St. Paul Sandwich – Saint Louis comfort food. A veritable bit of perfection between two slices. Good for what ails ya’. Happiness on bread. Lunch. Dinner. A late night snack..The whole nine yards…

“But, Murv…” you say as you pause with a confused expression on your face before launching into the crux of your question. “The title of this blog is The St. Storm Sandwich, not The Saint Paul Sandwich. What gives?”

You are correct…That IS the title…Why? Because, like all of my other characters, Detective Benjamin Storm has a mind of his own, and while he likes St. Pauls, he prefers to put a bit of a twist on them (as does this author…) Therefore, I present to you…

The Saint Storm Sandwich

Obviously, you have to start with Egg Foo Young Patties sans gravy, your flavor of choice (Ben prefers beef and sometimes pork. The author, on the other hand, is fond of vegetable EFY. The tricky part here is that the author happens to be an accomplished cook, whereas Ben’s expertise in the kitchen extends about as far as making a grilled cheese sandwich using aluminum foil and a steam iron. Therefore, the author makes his own egg foo young. Ben, on the other hand, picks his up from Happy Wok Express [see: Never Burn A Witch]. He simply orders it without the gravy then takes them home and assembles the sandwich himself. Although, being a regular at the Happy Wok, he has convinced them to keep the non-standard ingredients in the walk-in, and they have been known to make the sandwiches for him at times.)

INGREDIENTS:

Egg Foo Young Patty, no gravy, flavor of choice

Two slices of dark rye bread (NOTE: Author prefers a nice multi-grain instead, although the rye is a nice change of pace at times.)

Horseradish-Sharp Cheddar Cheese Spread

Salad Dressing (Ben and Author both prefer Spin Blend, another midwestern product…)

Thinly sliced tomato

Dill pickle slices

Crispy fried bacon strips

PREPARATION:

Toast bread. Place a thin layer of salad dressing on one slice and a generous layer of horseradish-cheese spread on the other. Layer EFY patty, tomato, pickles, and several strips of bacon on top of first bread slice. If you are especially hungry, double the number of EFY patties, pickles, tomato, and bacon then repeat layer. Top with second bread slice. Enjoy with a cold beer.

Special Note: Double-decker St. Storms are usually reserved for when you are drunk and cannot comprehend that your mouth probably won’t fit around it. Generally, author will eat one (1) regular St. Storm. Ben, however, usually consumes a bare minumum of three (3).

So, there you have it… No, I’m not kidding. If you don’t have access to decent EFY like Ben, and you are proficient in the kitchen, I’ll be happy to pass along my personal recipe for the “egg foo” itself.

More to come…

Murv