Foodgasm (2001); Porketta (1983); It's It (1928); Scooter Pie (1959)

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FOODGASM

FOODGASM--151 Google hits,
                       37 Google Groups hits.

    "Foodgasm" appears to have been coined by a person on the "Straight Dope."


(GOOGLE GROUPS)
[alt.fan.cecil-adams] Re: Mixing food flavors
 ... orange cheesecake with chocolate sauce. Yummy. Oh my oh my oh my oh
 my ... I think I just had a foodgasm. I think that's "oralgasm" <g ...
alt.humor.best-of-usenet - Mar 23, 2001 by ChrisAct at nwlink.com - View Thread (1 article)

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PORKETTA

PORKETTA--967 Google hits,
                    148 Google Groups hits.

   A very popular dish in Minnesota.  There's a trademark for a product, but the dish is really "porchetta."


(TRADEMARKS)
Word Mark
 PORKETTA
 Goods and Services
IC  030.  US 046.  G & S: blend of spices.
FIRST USE: 19830101. FIRST USE IN COMMERCE: 19830601
 Mark Drawing Code
(1) TYPED DRAWING
 Serial Number
74119136
 Filing Date
November 29, 1990
 Published for Opposition
 August 13, 1991
 Registration Number
1663561
 Registration Date
November 5, 1991
 Owner
(REGISTRANT) BAMBINO, INC. CORPORATION IDAHO 5602 Fairview Avenue Boise IDAHO 83706
 Attorney of Record
J.W. Gipple
 Type of Mark
TRADEMARK
 Register
PRINCIPAL
 Affidavit Text
SECT 8 (6-YR).  SECTION 8(10-YR) 20020727.
 Renewal
1ST RENEWAL   20020727
 Live/Dead Indicator
LIVE

(GOOGLE GROUPS)
From: WWIntSales (wwintsales at aol.com)
Subject: Re: REQ: Porketta?
Newsgroups: rec.food.cooking
Date: 1996/02/22
I too am from the Upper Peninsula of Michigan, where "porketta" is indeed
commonplace.  I believe most everyone had the butcher spice it for them.
The local taverns serve porketta sandwiches that are excellent!  I think
the primary spice is coarsely ground black pepper.  Italian type spices
such as rosemary, etc. are also prominent.

Sarah

(PROQUEST NEWSPAPERS)
      Buy 'em or bake 'em, but try some porketta
       Helen Dollaghan.       Denver Post (pre-1997 Fulltext).       Denver, Colo.: May 17, 1995.                   p. E.02
Dear Helen: I have enjoyed your column for many years but this is the first time I've submitted a recipe to you. I have such a flavorful recipe for porketta I'm sending it along in the hope you can use it. It's from my "Jenn-Aire Complete Cooking Cookbook." It is wonderful as written or can be adapted to a roast that is not rolled, coating just the outside.

I usually use my mortar and pestle to make a finer combination of seasonings (they seem to stay on the outside better) and to get the fullest flavor possible from the spices.

I usually bake my roast in the oven at 350 degrees instead of on a spit, and watch the meat thermometer for proper timing. - C. Heitman, Colorado Springs

PORKETTA

>From "Jenn-Aire Complete Cooking

Cookbook"

1 boneless, rolled, tied pork shoulder roast (3 1/2 to 4 pounds)

1/2 cup snipped fresh parsley

2 teaspoons minced garlic

2 teaspoons dried dill weed

1 teaspoon fennel seed, crushed

1 teaspoon dried rosemary leaves, crushed

1/4 teaspoon salt

1/4 teaspoon pepper

Coating (recipe follows)

*Remove strings or netting from roast and unroll. Trim excess fat from surface. Remove any inside pockets of fat.

Combine all filling ingredients. Rub filling into inside surface of roast. Reroll roast jelly roll fashion. Retie with string. Rub coating evenly on surface of roast.

(For spicier flavor refrigerate overnight and rub on coating just before cooking).

Skewer roast on spit. Secure with holders. Roast according to spit manufacturer's directions or until meat thermometer registers 170 degrees.

Let roast stand about 15 minutes for easier carving. Slice and serve warm or cold in hard rolls, if desired.

Serves 10 to 12.

Coating: Combine 3/4 teaspoon salt, 1/2 teaspoon coarsely ground pepper, 1/4 teaspoon dried dill weed.

Dear Helen: C. Mitchell asked for a recipe for porketta. As both my parents are from northern Minnesota, I am familiar with this delicious treat. My family is not this dedicated so we have discovered another way to obtain this tasty treat.

We call a wonderful shop in Hibbing, Minn., and have the roast sent. They will even ship a lean porketta for those who don't want all that fat. The shop is: Sunrise Gourmet Foods, 1813 Third Ave. East, Hibbing, Minn. 55746 (phone 1-800-782-6736). - M. Cheever, Kiowa.

A: A 3 to 4-pound porketta, ordered from Sunrise Gourmet Foods, costs $22, according to a phone conversation I had with a spokesman for the company. She pointed out that porketta is popular in northern Minnesota's Iron Range region, so called because of the iron mines there.

Meanwhile, here's another spin on the porketta saga.

Dear Helen: I saw the letter from C. Mitchell in your March 8 column. I cut it out and sent it to a friend who lives in Minnetonka (a suburb of Minneapolis) and is a regular Byerly's customer.

She took the clipping to Byerly's and they gave her the recipe for porketta. - S. Wills-Ortiz, Denver

BYERLY'S PORKETTA

Cut a boneless pork butt roast almost in half, lengthwise, and open it like a book. Generously sprinkle both sides with salt, pepper and garlic salt. Sprinkle fennel seeds sparingly on one side.

Sprinkle parsley flakes generously on other cut side. Sprinkle both sides with garlic salt and pepper.

Put roast together again. Tie securely with string. Generously sprinkle all sides with regular salt, pepper, garlic salt and pepper again in that order, using pepper twice. Place in roasting pan. Press fennel seeds on top.

Cover with parsley flakes. Roast, covered, in preheated 325-degree oven 3 to 4 hours or until roast falls apart when touched with tines of fork.

Traditionally, porketta should not be sliced but pulled apart with a fork. The flavor is the same essence as an Iron Range store-bought porketta but milder. If you've never been initiated into the porketta society, this is a pleasant way to earn your membership credentials.


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IT'S IT

"IT'S IT" and "ice cream"--3,270 Google hits


(GOOGLE)
http://mistersf.com/new/index.html?newitsit.htm
The It's-It is          the real San Francisco treat. This epicurean wonder, a confection          of vanilla ice cream sandwiched between two oatmeal cookies and covered          with chocolate then frozen, was invented in 1928 by amusement park owner          George Whitney. Whitney wanted something special for a refreshment stand          at his Ocean Beach attraction, San Francisco's historic Playland at the          Beach. The It's-It was it. Playland operated its midway, bumper cars,          rifle range, fun house and more for over fifty years before closing in          1972. By then the park had long since lost its luster. The rickety roller          coaster, The Big Dipper, had been torn down twenty years earlier. In addition          to the packaged It's-It, other remnants of the Playland era have endured          including the Musée Mechanique and Camera Obscura at the Cliff          House, the historic Charles Looff carousel now at the Zeum children's          center in Yerba Buena Gardens, and the hanging-by-a-thread Doggie          Diner mascot on Sloat Blvd.


(GOOGLE)
http://www.sonic.net/~playland/herb.html
Herb Caen, San Francisco's Chronicle Columnist
 Visits Playland for the Last Time, Sept. 4, 1972
We'll Never Go There Anymore

SINCE IT CLOSES forever after today, I decided to give  Playland-at-the-Beach one more chance to kill me.

 Parking my Mazda Rotary where the city meets the sea.   I stepped up to that familiar open window at the corner of Balboa and ordered a Bull Pupp Enchilada.  "Famous for 49 years." This one tasted a little younger and had plenty of zing.  Bull Pupps are not for kidds.

 Then I walked up the block to the It's It place and had a 40-cent corn dog, with plenty of mustard and catsup, and topped that with an It's It itself: the fabled sweetmeat made  of two oatmeal cookies with vanilla ice cream between, the whole covered with chocolate  sauce and frozen.

  The It's It didn't taste as good as I remembered it from years past but hardly anything does.  For one thing, the ice cream between the cookies should be flat.  This was round, scooped out like a golf ball and it never did soften into a manageable mess.

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SCOOTER PIE

SCOOTER PIE--1,540 Google hits
                           630 Google Groups hits

(TRADEMARKS)
Word Mark
 SCOOTER PIE
 Goods and Services
IC  030.  US 046.  G & S: COOKIES.
FIRST USE: 19591217.  FIRST USE IN COMMERCE: 19591217
 Mark Drawing Code
(1) TYPED DRAWING
 Serial Number
72203529
 Filing Date
October 7, 1964
 Registration Number
0834843
 Registration Date
September 5, 1967
 Owner
(REGISTRANT) QUAKER OATS COMPANY, THE CORPORATION NEW JERSEY MERCHANDISE MART PLAZA CHICAGO ILLINOIS
(LAST LISTED OWNER) GENERAL BISCUIT BRANDS, INC. CORPORATION BY CHANGE OF NAME DELAWARE 891 NEWARK AVENUE ELIZABETH NEW JERSEY 07207
 Assignment Recorded
ASSIGNMENT RECORDED
 Attorney of Record
KUHN AND MULLER
 Disclaimer
APPLICANT DISCLAIMS EXCLUSIVE RIGHTS TO  THE WORD "PIE," SEPARATE AND APART FROM THE MARK AS SHOWN, BUT RESERVES ALL COMMON LAW RIGHTS IN AND TO SAID WORD.
 Type of Mark
TRADEMARK
 Register
PRINCIPAL
 Affidavit Text
SECT 15.
 Renewal
1ST RENEWAL   19870905
 Live/Dead Indicator
LIVE