Kroger – Frandor

17 11 2008
  • 443 Mall Ct.
  • Lansing, MI 48912
  • (517) 332-2090
  • Website
Kroger in the Frandor Shopping Center.

Kroger in the Frandor Shopping Center.

I have a feeling one day I will visit all the Kroger’s in Lansing.  For some reason, when I need something, I instinctively go to Kroger.  Maybe it’s because I’ve been around Kroger all my life whereas the other supermarket’s in the area or foreign to me.  Maybe it’s because there just always seems to be a Kroger when I need one.

J and I were in Frandor to check out Linens ‘N Things again.  My dad wants some pans for Christmas and he’s very, very picky about what he wants, so we were hoping to find something cheap at LNT. They just lowered their prices again, so we thought it was a good time.  We picked up a few things there, but I needed to pick up a few groceries as well and there was a Kroger not too far down the parking lot.

So, we headed back to the truck to drop of the “Things” we bought from Linens ‘N Things before heading to Kroger.  I’m guessing this store is one of the older ones in Lansing.  They still have an old sign on the building and the layout is a little wierd for a grocery store.  When you walk in, you come in behind the cash registers.  There’s only one door in and out so you come out the way you go in.  If you keep walking past the cash registers, you’ll eventually hit produce and you can start shopping just like you would at any store. Read the rest of this entry »

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“Unwrapped” in West Michigan

9 10 2008

Just caught this article in the Grand Rapids Press.

A film crew from the Food Network showed up on Thursday to film the blueberry’s last hurrah for Marc Summers’ show, “Unwrapped.”

Producer Tammy Sorter and videographer Reid Riddell rolled into Holland to show their viewers how blueberries are picked, processed and sold.

At West Michigan Processing Co-op Inc. in Holland, the film crew captured assembly-line workers dumping the blueberries into a gigantic, rattling machine that cleans them with a disinfectant before they’re sorted by hand by a bevy of women, then packaged and labeled.

The segment probably won’t air until next spring.  I used to love Unwrapped.  I still watch it occasionally, but not as much anymore.  Still, cool to hear about a film crew coming to Michigan to shoot a segment.





Roast opening Oct. 15…

10 09 2008

…but according to the Detroit News, they needed a loan of $400,000 to do so.

Celebrity chef Michael Symon’s restaurant Roast aims to open Oct. 15 in the renovated Westin Book Cadillac downtown, backed in part by a $400,000 loan that includes public money.

After some debate about the struggles of downtown upscale restaurants, the loan was approved Tuesday by the board of the Economic Development Corp., a branch of the quasi-public Detroit Economic Growth Corp. Some of the money comes from the city’s $40 million casino fund; the 10-year loan is backed by Citizens Bank and personally guaranteed by Book Cadillac developer John Ferchill. A breakdown of how much each party is backing was not available.  

I would love to see a menu for this project.  It’s supposed to be a meat-eaters paradise.





Guy Fieri Replacing Emeril?

23 07 2008

I headed over to Foodnetwork.com tonight to print out a couple recipes I saw on Guy’s Big Bite this afternoon and came across this message.

Is Guy Fieri the next Emeril?

Is Guy Fieri the next Emeril?

Hey Guy Fieri Fans!

Get up close (and very personal) with me, Guy Fieri – as I shoot all-new Guy’s Big Bite episodes with an exciting new twist – a live studio audience. Now’s your chance to hang out with me in Food Network’s incredible NYC studios.

 

We’ll shoot two shows each day – July 28, 29 and 30. So you’ll witness twice the shows and have twice the fun. Bring your sweatbands and BIG appetites – we’ll try to fit everyone into the pool!  

If I had any money at all I’d be on a plane to NYC.  Just a couple months ago, Emeril Live was cancelled on the Food Network then picked up for new episodes by the Fine Living Network.   Now, Food is coming back with a “Live” show (live as in live studio audience not live as in happening as you see it.)

My feeling is the novelty on Emeril wore off.  The “bam” was fun for a while and adding more and more Essence as the audience cheered was wacky at first, but it got tired.  I love Guy Fieri’s shows, so I hope this doesn’t happen to him.  Hopefully it won’t be overdone like Emeril eventually was and they stick to the one new episode a week like they do now.





Have A Cooking Question?

7 07 2008

No, I’m not the one to answer it.  Everything I know I learned by watching the Food Network, so I’m not about to give advice, but Food Network is giving you a chance to ask your favorite Food Network star a culinary question.  I first noticed the new show on Michael Symon’s website, but when I clicked on the link for Dear Food Network it gives you the option of which star you want to ask.  Just like Bobby Flay’s new show Grill It! With Bobby Flay, FN is giving you the opportunity to upload a short video asking a question. 

Throughout the year, do you encounter all kinds of cooking challenges – from Thanksgiving disasters to Holiday cooking blow-outs? Never fear, Food Network is here! Read the rest of this entry »





Weekend Plans

19 06 2008

Posting is going to be light again this weekend.  I’m heading to Chicago Friday to shoot the Barclay’s Churchill Cup rugby at Toyota Park in Bridgeview on Saturday.  My girlfriend took the day off so we can make a long weekend out of it and get to spend some time with our parents.

We’re going to be hitting up a few places in Chicago we’ve been wanting to go.  On the way home, we’re planning on hitting the White Palace Grill on Chicago’s south side.  They were featured on Diner’s Drive-In’s and Dives a few months ago.  We’re also planning on hitting one of my favorite dive bars in a small unicorporated part of Iroquois County called L’Erbale.  They stop serving at nine and it’s an hour drive from Chicago, so who knows.  I know this has nothing to do with Mid-Michigan, but I’m going to lump them in the Big Ten Tour section of the blog because both of these places (and anywhere else we go) could be hit up on the way to Champaign (Univeristy of Illinois) or Evanston (Northwestern).  Plus, I just really like reviewing places 🙂

Don’t expect to see much activity here until Sunday night (doubtful) or Monday afternoon (more likely).  In the mean time, don’t forget to check out the REVIEW section of the site to see where I’ve been in Mid-Michigan already





Krazy Jim’s Blimpy Burger – Ann Arbor

25 05 2008
  • 551 S. Division StBlimpy Burger
  • Ann Arbor, MI 48104
  • (734) 663-4590
  • Website
  • Menu

Not only is Blimpy Burger the oldest burger joint in Ann Arbor, it’s also one of the most famous places in town.  The humble little shop on the corner of Packard and Division Sts. is voted best burger year after year by a variety of publications and they’ve even been featured on Food Network’s Diner’s Drive-In’s and Dives which somehow I missed. 

I was in Ann Arbor the Big Ten Baseball Championships and needed to find lunch before crew call at U of M.  I had heard of Blimpy Burger and thought it would make a good lunch.  Apparently, half of Ann Arbor thought that too.  The line weaved around the tables inside and right to the door.  The building is small. There’s only room for a handful of tables that line two walls and a couple free stand tables next to the counter.  The service is described as cafeteria style.  You actually walk up to a counter where the cook asks you what you want and he cooks it right there in front of you.

Ordering is a tradition in itself at Blimpy Burger and something I thought was going to be really intimidating.  On their website, they give you instructions for ordering and those same instructions are posted in the restaurants.  For the most part, they’re just to keep the line moving.  It starts out simple.   Everyone who’s ordering must order themselves.  You can’t just send Mom up to get food for everyone.  Your first stop in the process is the deep frier.  A fry cook asks if you want anything deep fried.  Your choices are fries (which are steak fries) or vegetables like onion rings or mushrooms.

After you get your fried food, you make your way to the grill.  The cooks actually put on quite a show and this part can be fun to watch.  The cook will first ask what you want.  Adults have to get at least a double and they go all the way to quints (that’s five burger patties) and beyond.  All the meat is fresh.  What they do is take a disher and make little balls out of fresh beef.  The cook puts those balls on the grill then slams them down into patties.  He had probably five or six orders going at one time with all of them being at least triples.  The patties aren’t huge.  Once slamed down, they’re pretty thin, so a triple isn’t as huge as you’d think.

After the cook asks what you want, the next question is “Do you want any grilled items.”  By this, he means bacon, onions, etc.  Don’t say cheese.  Cheese isn’t grilled.  The guy in front of me made that mistake.  I didn’t want anything, so he moved on to buns.  The regular bun comes standard, but they also have choices of onion or Kaiser rolls for an additional charge.  As the burgers are just about done, the cook turns around again and asks if you want cheese.  They have five choices.  I went with cheddar although the bleu cheese option was there.  The burgers cook a little longer then they are passed on to the cashier who finishes the burgers off with condiments.  There’s even a correct way to handle this process.  Wet condiments first then everything else.  I passed altogether as I just wanted to taste the burger.  The cook appreciated that.  He turned around and said most people don’t do that, but they really should.

It took me about a half hour to get through line.  I elected to take my burger to go since the place was packed, but quite a few people were grabbing trays to stay.  Once I got to my destination, I chowed down.  The burger was delicious.  Blimpy Burger is NOT all hype.  They really do have good food.  The triple was about the size of a double most places.  The cheese was melted into the burger and the burgers were so moist they were just falling apart.  I actually had a hard time finishing the burger and fries which almost never happens.  I just got the small order of fries and with the sandwich, the total was just over six dollars.

Blimpy Burger is an absolute must in Ann Arbor.  Make sure you have plenty of time as I imagine it’s always busy like it was the day I was in there.  This place lived up to the hype as a classic burger joint.  Their slogan is “cheaper than food”…..they could also add “better than food”