Gus's Hot Dogs

212 25th St

Watervliet, NY 12189

(518) 273-8743

On the drive through New York, The Girlfriend and I stopped to visit a Friend who suggested that we dine out at Gus's Hot Dogs before hitting the road again. We walked the couple of blocks from the apartment to the little restaurant and discovered a unique eatery that's HIGHly affordable as well as a local landmark. The menu looks like it has been the same since 1953 and the outside is littered with a number of benches and tables to sit at while enjoying your 60¢ Hot dogs and $1.25 Burgers. The choices are few and simple, and the food is served up hot and fast by friendly attendants working the take out window up front, however the taste wasn't anything special and it reminded me of canned chili instead of freshly cooked ingredients. For the money its a wonderful place to gorge your palate for pennies on the dollar and a fun place to hangout at with friends, but overall I would personally have to rate them with a 6 out of 10.

Side View

Cheese Burger with Loaded Hot dogs

Greek Burger with Loaded Cheese Dogs

Quick Sausage Balls

The Friend in New York wanted to make Sausage Ball's when The Girlfriend and I stopped by for a visit on our way through to Tennessee, so I got the camera out and we went to work recording this recipe for Bisquick Sausage Balls. They're simple to make and taste great once you get the right ratio of Bisquick to sausage right. 

Ingredients: 1 1/2 lbs. Ground Sausage

1 1/2 Cups Bisquick

1 1/2 Cups Shredded Cheese

Seasonings of Choice

In a large bowl, flatten out the Sausage into a big patty

Then add the Bisquick

Shredded Cheese

And Spices

Mix together until well blended 

Roll the mixture into 1/2 inch balls and place into a pre-heated oven at 450 F for 25-30 minutes

Remove from the oven and let cool before enjoying

They were a little dry tasting after first coming out of the oven, but after letting them sit in the fridge overnight  the moisture from the meat soaked into the breading and made them nice and chewy.

Garden House

108 Winthrop Ave.

Lawrence, MA 01843

(978) 691-5448

http://www.gardenhousekoreanrestaurant.com/

Located on the corner of a three way red light, Garden House Korean Restaurant is a hidden delight for those who enjoy eating food that isn't the normal everyday meal. The Girlfriend and I have dined here before and always enjoy trying the many varieties of flavors and textures that their menu offers. Craving seafood today we made our way into the restaurant and were promptly greeted and sat by the waitress/hostess, who then brought out complimentary hot tea for us to enjoy while looking over the menu. After a few minutes she returned for our order, The Gf went with a bowl of the Ul-Myun, while I had the House Gyoza and Seafood Soup. The waitress took our order to the back and returned shortly with a tray of appetizers to help ready our palates for the food to come, it was a nice assortment of radish, kimchi, and different dipping sauces, all very tasty. While waiting for the food to be prepared, I had time to take in the meager surroundings in the dining room, its mainly just tables with a few sparse plants and paintings hung on the walls, nothing really dazzling, but the food definitely makes up for the lack of atmosphere. The order took longer than we thought it should since we were the only patrons there, but it was hot and well presented upon arrival. The pork dumplings were fried lightly with a nice crisp, and the seafood soup had a wonderful flavor with lots of squid and muscles mixed in. The portions served are worth the money charged and you get your fill every time. The Garden House gets a 9 out of 10 in my book.

Lettuce Mix, Pickled Yellow Radish, Kimchi, House Soy Sauce

House Gyoza- Leek and Pork Dumpling

Ul-Myun- Seafood and Vegetables with Noodles in Chowder

Seafood Soup

Stacheys Pizza

517 S. Broadway

Salem, NH 03079

(603) 893-1999

Hidden in a strip mall along a busy street, Stacheys Pizza claims to be a olde fashion pizzeria that delivers quality all day long. However in my experience they didn't hold up to that bold statement. Upon entering, The Girlfriend and I noticed a clerk standing behind the counter texting beside a sign that says no texting up front, then another employee standing reading a newspaper next to a no reading in front of customers sign. We looked over their massive menu full of different toppings and calzones, hot sandwiches and pastas,  then decided to go with the large Garlic and Herb pizza, and a small Pepperoni. The girl behind the counter took the order and payment, then went back to her phone while we sat and waited. Looking around you can see straight into the back where the staff are standing around talking and goofing off, and lots of clutter with boxes stacked everywhere and dishes all over the counters. Twenty minutes later one of the cooks brought our pizzas out and we headed home to enjoy. The Garlic and Herb had a nice flavor, but was basically cheese and bread since there was barely any white sauce on it, and the pepperoni was pure grease that had burned cornstarch all over the bottom so it tasted like dirt and ashes. Overall it wasn't worth the $20 dollars charged and was some of the worst pizza I have ever had. I give them a 5 out of 10.

Large Garlic & Herb- Mozzarella cheese topped with fresh garlic & seasonings.

Small Pepperoni Pizza

Three Dogz Diner

13 S Broadway 

Lawrence, MA 01843

(978)208-4348

Being from Tennessee, its hard to believe any northern restaurant could serve authentic southern barbecue that would stand up to my discerning tastes. However, Three Dogz Diner goes beyond the skepticism and serves up some of the best southern style barbecue I have ever found this far north. I wasn't expecting much of anything walking into the small restaurant for breakfast with The Girlfriend, but to my surprise it turned out to be a wonderful discovery. The first thing I noticed upon entering was the aroma of meats being smoked and prepared for consumption, then all the neat knick knacks and pictures of the diner before its remodel scattered on the walls. We sat at a booth overlooking the river and glanced over the menu while the waitress retrieved our drink order, I was very surprised to find that they serve sweet tea (a rarity for most northern restaurants). The waitress returned and asked if we were ready to order or had any questions, so I asked to sample their sauces. She brought me a bottle of the house sauce, vinegar sauce, and mustard sauce to try. The first two were similar and tasted okay, but the mustard sauce was fantastic, it has a wonderful bite that's both sweet then sour and makes your tongue tingle after a few bites. After trying the distinct flavors I decided to order a smoked pork sandwich on grilled Texas toast with a side of macaroni and cheese, while The Girlfriend went with the Maxwell. The food didn't take long to prepare and it was absolutely delicious. The pork was tender and cooked to perfection, while the macaroni was creamy and cheesy the way I like. The meal was very enjoyable and the staff were friendly and talkative. If your ever in Massachusettes, I highly recommend you  give the Three Dogz Diner a try, you wont be disappointed. They get a 9 out of 10 in my book.

BBQ Pork Sandwich- juicy and piled high on grilled Texas toast

House BBQ Sauce, Vinegar BBQ Sauce, and Mustard BBQ Sauce

The Maxwell, consists of Ham, Egg, Provolone Cheese, and Onions

Macaroni and Cheese- creamy and delightful

Simple Doughnuts

Everybody who's anybody loves a good Doughnut, from the smallest child to the fattest police officer and everyone in between. These fried delights have been enjoyed by many since their creation in 1847 by a fifteen year old boy named Hanson Gregory. He claimed that the idea came to him after the middle of his mothers fried cakes always came out soggy, so he asked her to start cutting the middles out and Voila!, the birth of one of the greatest desserts and breakfast delights of all time. Over the years there have been tons of recipes made for all types of variations of Doughnuts, and the following is a simple mixture that turns out quite well.

Ingredients: 2 Tbls. White Vinegar

3 Tbls. Milk

2 Tbls. Butter

1/2 Cup Sugar

1 Egg

1/2 tsp. Vanilla Extract

2 Cups All-Purpose Flour

1/2 tsp. Baking Soda

1/4 tsp. Salt 

Powdered Sugar (optional)

Stir the Milk

And Vinegar together, then set aside to thicken for a few minutes

In a medium bowl, cream together the Butter

And Sugar

Beat in the Egg

Then Vanilla Extract until well blended

In a separate container, combine the Flour

Baking Soda

and Salt

Mix half into the Sugar Mixture

Then add in half the Milk mixture 

Alternate back and forth with the Flour mix until blended

Pour the Dough onto a Floured surface

Then roll out to 1/3 inch thickness

Dip the rim of a glass into Flour to keep it from sticking, then use it to start cutting circles into the Dough

Do the same with a smaller glass to cut out the middles

Heat Oil in a pan to 375 F, test to see if its ready by frying one Doughnut

Once the Oil is hot enough, begin frying the Doughnuts until browned on the bottom

Then flip over and continue cooking on the other side until browned

Remove them from the Oil and place on a paper towel covered plate, then sprinkle with the Powdered Sugar or your favorite topping and enjoy while warm

This recipe is easy to make from every day household items and turn out tasty every time. I was hoping to make a Vanilla glaze to dip them in, but couldn't find a recipe that was to my liking. 

Rice Pudding

I got this recipe from Simply Recipes, the description said that the authors father had come up with the mix and that its supposedly absolutely fantastic. Being a huge fan of tapioca and rice pudding, I decided to give it a try and see what the fuss is all about.

Ingredients: 2 1/2 Cups Whole Milk

1/3 Cup Uncooked Rice

Pinch of Salt

1 Egg

1/4 Cup Dark Brown Sugar

1 tsp. Vanilla Extract

1/4 tsp. Cinnamon

1/3 Cup Raisins (optional)

In a medium size sauce pan, combine together the Rice

Pinch of Salt

And Milk

Bring to a boil over high heat, then reduce heat to low and simmer until the Rice is tender *(about 20-25 minutes)

Stir Frequently to prevent the Rice from sticking to the bottom

In a separate bowl, beat together the Egg

And Brown Sugar

Mixing thoroughly

Once the Rice is done simmering, add 1/2 Cup of the liquid (1 Tbls. at a time) into the Egg mixture, whisking vigorously until well blended

Pour the mixture back into the pan and continue cooking over low heat for 10 minutes (DO NOT LET BOIL)

Continue stirring until the mix thickens

Stir in the Vanilla then remove from heat

Stir in the Cinnamon and Raisins (Optional)

Pour into bowls and serve warm or cold

Being a lover of tapioca and rice pudding, I was excited to try this recipe. I followed it to the T, but in the end was slightly disappointed. The flavor was nice and creamy, but the rice was still crunchy. Overall it was good, but in future attempts I plan to cook the rice longer, and to add a touch more Vanilla for personal taste. Overall it is a wonderful recipe that Ill just have to work at improving.

*The Rice was under cooked, I suggest simmering 25-35 minutes instead.