More words on pizza, and a hot dog query

Regular Guy Grub (July 15, by Buddy Hurlock) Ever hear of Pizza Inn? Donatos Pizza? How about CiCi's Pizza? They're all national pizza chains, all well-established far and wide across the country, except around here. Even through the northeast, these chains don't have too much of a presence, probably because of the loyalty to all of the local shops.

Is it heresy to get any pizza from a Pizza Hut, or a Domino's, or any national chain? I don't think so. As I said in my recent pizza review, I pretty much like any pizza, and once in a while I'll frequent these places as well. The idea that there are other national chains out there that haven't made their way to Delaware (or the region) intrigues me.

Anyone, in their travels, ever have pizza from Donatos? Or Pizza Inn? How was it? Pizza Inn celebrates 50 years this summer. They have to be doing something right.

Also, tell me about some hot dog places in Delaware. Now, don't tell me about The Dog House or Deerhead or the Charcoal Pit. Clearly, these are places I know. I even know about the good "hot dog subs" you can get from shops like Capriotti's and Casapulla's.

What I want to know is, are there any good hot dog places out there that I've missed? Let me know, because I plan to put together a "hot dog showdown" in the near future, and I want to include hot dogs from all corners of Delaware.

Similar to pizza, there's rarely a hot dog I do not like. But just for a guide, I almost always have my hot dogs with only mustard. Once in a while, I'll have one with cheese or with kraut. But never, never with ketchup. Also, there's no need to suggest a hot dog from a convenience store (yes, I mean you, 7-11 and Wawa) or from a gasoline station.

UPDATE: I anticipate support for Jimmy John's. But unless I am completely persuaded, I want to keep the showdown within state lines.

UPDATE: Due to some vacation, my next Regular Guy Grub post won't be up until later on July 22. I'll be coming back from New York City, so I'll report on the pizza I had, plus some other details.

Vacation, all I ever needed....

Hey food friends, I'm taking vacation starting RIGHT. NOW. Yahoo!

Not sure if Eric will have any updates next week, but check back and see. Also, don't forgot to read Buddy Hurlock's Regular Guy Grub post every Tuesday.

On July 18 in 55 Hours, I'll have a Taste column about the lobster specials available at the Back Burner in Hockessin and at Iron Hill Brewery & Restaurant.

See you back here July 21.

- Patricia Talorico

Regular Guy on Pizza

Our delightful new reviewer Buddy Hurlock, also known as The Regular Guy, weighs in on pizza in today's 55 Hours.

The Regular Guy likes regular pizza. No fancy-schmancy stuff. No other toppings other than pepperoni.

Read the story and his picks. The photo above was taken at Dom's Deli in Newport, the Regular Guy's favorite place for a pie.

Did your favorite pizza make his lists? If not, share your thoughts below.

Read The Regular Guy Grub posts here every Tuesday.

Brandywine Bistro

Eric Ruth chows down at Brandywine Bistro, Wilmington restaurateur Dan Butler's new place in Chadds Ford, Pa.

(It's next to his Brandywine Prime restaurant off U.S. 1 and Route 100.)

Photo to the right, taken by our own Bob Herbert, is the bistro's wonderful mussels and fries. (I love that dish!)

Here's the review.

Guava rum

I don't drink cocktails that often, but for a Fourth of July barbecue, I brought along a sample bottle of Cruzan Guava Rum, the first-ever guava-flavored spirit in the U.S.

Wow. This is good, easy sipping stuff. Rich, smooth and fruity. A party-goer at the barbecue, who is originally from Jamaica, also gave it high marks.

I put the bottle in the freezer, a la vodka, and was going to use it for daiquiris. But it was so smooth, we wound up serving shots to everyone. And that was before the dancing to the Best of the 70s hits began. On second thought, maybe that's what started the Best of the 70s booging.

Cruzan Guava Rum will be available at spirits retailers nationwide for a suggested retail price of $11.99 per 750 ml bottle. Cruzan Guava is the ninth variety in the Cruzan flavored rum family, which also includes Black Cherry, Coconut, Mango, Pineapple, Banana, Citrus, Raspberry and Vanilla

Here are a couple of drink recipes:

Guava Good Time
1 & 1/2 part Cruzan Guava
2 part mango juice
1 part apricot juice

Shake and strain over fresh ice into a highball. Garnish with a slice of fruit (guava, mango, apricot or all of them)

Cruzan Coral Reef
1 part Cruzan Guava
1 part Cruzan Coconut
2 part pink grapefruit juice

Shake ingredients and strain over fresh ice into a tumbler. Garnish with a grapefruit wedge.

News you can use

If you get a chance, read today's Diner's Digest column.

Lots of restaurant news.

Sussex County restaurateur Matt Haley tells us why he changed the name of the new Spiaggia in Rehoboth to Lupo di Mare, and new chefs at The Orchard in Kennett Square, and Domaine Hudson in Wilmington.

Also, I think the new Johnnie's Dog House on Concord Pike - opening very, very soon - will definitely be worth a look.

Smyrna diner on the move

Al Kemp has a really interesting story about the iconic Smyrna diner.

It's moving into a new location - still on U.S. 13 but closer to Del. 1.

Snack time

For today's "Regular Guy Grub" post, Buddy Hurlock goes on a search for a certain brand of cracker and corn chips:

Today's topic is not just about snacks. It's about how two of my favorite snacks are frustratingly hard to find.

When it comes to cheese-flavored crackers, I certainly don't mind Goldfish or Cheez-Its.

But my runaway favorite is Lance's Gold-n-Chees snack crackers, not to be confused with the Toastchee sandwich crackers.

Gold-n-Chees crackers are very hard to find in supermarkets, though I know of at least one that carries them, the Acme in Price's Corner. They're on the top shelf, halfway down the crackers aisle. Maybe some other supermakets have them, but two Acme stores closer to where I live don't, so it's not uncommon for me to spend my grocery money at Price's Corner just to get these crackers.

Other places that sometimes have them are gasoline station mini-marts and delis, but it can be hit or miss. I probably like Gold-n-Chees because they're on the salty side. But I just find it odd how these became an afterthought in the wide range of Lance products. They never seem to be in vending machines. Maybe their fragile nature make them a shipping and packaging nightmare.

Any others? Herr's Corn Chips. Yes, they make corn chips, too, and I don't mean their "BBQ" corn chips. To make things more frustrating, it's not that uncommon for me to see a bag of Herr's BBQ corn chips on sale. But the regular corn chips? Nooooo...

The quest to find these has even involved at least three family members, including an aunt and cousin (by marriage) who live in Lancaster, Pa. -- Herr's Country!

Herr's corn chips kick Frito butt, at least to my tastes. But I fear they are being phased out. The only time I usually see these on sale anymore is in the single size variety. Recently, I discovered that one of my favorite hot dog places, the Deerhead location in Christiana, had them and I was tempted to buy the whole case, like when Elaine did for a certain female product on Seinfield.

But, at least I knew they were there, and whenever I had craving for them, I knew where to go again. Until, that is, my latest trip there. Not only were they gone, but the BBQ version was on sale instead! Ugh! (Yes, I realize Elaine does not like the use of exclamation points)

Both of these products are available for online ordering. But if anyone wants to report sightings of either Lance Gold-n-Chees crackers or Herr's plain corn chips, or wants talk about similar struggles when it comes to finding favorite snacks, feel free. We'll talk another time about how hard it is to find the Monster Cereals.

It's all in the roll

Back in September, Second Helpings noted the sad passing of Lou Amalifitano.

Lou was the guy behind the fabulous rolls used for Capriotti subs - and other subs made at Grotto's, Seasons Pizzas and other area sub shops. (That's a photo of Lou taken by News Journal photographer Fred Comegys.)

That guy really knew his bread. He understood the science and chemistry of flour, water and yeast. He knew the difference between crispy and crusty.

Lou knew that a sub roll has to have a certain amount of softness in the interior to absorb the added oil, but also that the exterior must be crusty enough so that the sandwich doesn't become mushy.

Understanding the alchemy of good bread is extremely important to a sub.

The roll is literally the backbone of the sandwich.

Change the roll recipe and you have a completely different taste.

Not good. Not good at all.

Well the famed Amalifitano roll has been changed and the fall-out has begun.

Read Eric Ruth's story today.

Are you worried about the taste of Cap's subs? Can you tell a difference? Let me know.

- Patricia Talorico

Red, white and blue dish

It's OK to be kitschy on the Fourth. Here's a recipe that celebrates the colors of the stars and stripes.

Red Pepper, White Button Mushroom and Blue Potato Salad

Recipe courtesy of the Mushroom Council and mushroominfo.com
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves: 4

6 2-inch blue potatoes
1/4 cup olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon minced fresh rosemary
1 teaspoon salt
12 large white button mushrooms, halved
2 red bell peppers, cut into 2-inch pieces
4 cups mache or arugula lettuce
Preheat grill. While grill heats, boil water and blanch potato cubes for 5 minutes, then cut in half and set aside. In a large mixing bowl, whisk together oil, vinegar, mustard, rosemary and salt. Add mushrooms, potatoes and pepper pieces and toss to coat, then skewer individually, to create four skewers of each ingredient. Reserve the remaining marinade and grill vegetables until tender, turning once, about five to ten minutes total.
Split lettuce between four plates and place one of each skewer on top; drizzle with reserved marinade and serve either warm or cold.