Tuesday, December 23, 2008

Candy Cane Christmas Cookies

My absolute favorite holiday cookies.
I like making them almost as much as I enjoy eating them — mostly because the dough is yummy, but twisting the canes up is also a joy. And aren't the holidays all about joy? And cookies?


  • 1c. shortening (or 1/2 C. butter, 1/2 C. Margarine)
  • 1c. sifted powder sugar
  • 1tsp. salt
  • 2 1/2 c. sifted flour
  • 1 egg
  • 1 1/2 tsp. almond extract
  • 1 tsp. vanilla

Mix together dry ingredients first, then add shortening, egg (scrambled), extract and vanilla. Next, divide dough in halves. Add red food coloring to one half until it is RED, NOT PINK! I suppose you can really use any color you like, but I like traditional red and white candy canes.

Next is the fun part. Roll little cylinders of dough, about 4 inches long and as thick as you like. Then twist red and white strands together and shape into little canes. Place canes on an ungreased cookie sheet and bake in oven at 375F for about 8 minutes. CAREFUL: 8 minutes is too long in some ovens. Keep a close watch and pull cookies out as soon as any browning is detected. Yields 4 dozen.
I have to credit my grandma for this recipe, although I'm not sure where she found it originally.

Wednesday, December 17, 2008

Burger King's "Flame" Broiled Fragrance

Who's eating burgers!?!?
Burger King has bottled up the fragrance of the flame broiled Whooper, inspiring false hopes and hunger in all who get a whiff, and helping singles score dates to Burger King.
There is a Taco Bell commercial that claims the Bacon Club Chalupa seduces men in the club. But BK has taken it a step further and actually made a hamburger perfume. Now we can smell like fast food without having to eat it! Damn, the King is so far ahead of the curve. I wonder if they also sell Flame w/cheese?

"The WHOOPER sandwich is Americas favorite burger. FLAME by BK captures the essence of that love and gives it to you. Behold the scent of seduction, with a hint of flame broiled meat."    - www.firemeetsdesire.com

I don't think anybody could seriously wear Flame and think that the chicks are digging it — maybe fat chicks. It is most likely a joke, and a very profitable one. I am inches away from ordering a bottle online at rickyshalloween. What the heck, it's only $3.99. Stocking stuffer, perhaps? I wonder how many burgers come in each can?
I said it last year, right after the Whooper Freak Out commercials, and it still holds true: Burger King is on top of the commercial game by utilizing the Web. The Whooper Taste Test was genius, Whooper Freak Out absolutely hilarious, and now this! Go to the Flame Web site, it's really entertaining. Click the spray bottle and prepare to be seduced, by the King.
And all this time I've been showering after hot work in the kitchen. I guess fish and garlic don't smell as pleasant as flame broiled beef, though. What food fragrance will be bottled up next? Bacon? Pumpkin pie? BBQ ribs?

Thursday, December 11, 2008

The Greasiest Spoon in Bowling Green: Corner Grill

Oh Corner Grill. 
How you sit so contently in the heart of town; so short and so squat. Your inelegance is your appeal. The soft clanking of stir spoons against coffee cups your anthem. Why fix something that isn't broken? 

Sunday, December 7, 2008

The Melting Pot

 I had a really good time at The Melting Pot. I say, DO the FONDUE
The whole fondue concept is great. I like having to work a little for the food. Having to dip your fondue forks before each bite slows down the meal and increases table conversation. 
I didn't know what to expect when I walked in the doors, but knowing that there are over 100 Melting Pot restaurants nationwide, I was expecting it to resemble a Max & Erma's or Chili's look. But the Melting Pot is beautiful! The lighting is a little dark, but the booths are cozy and intimate. The Melting Pot offers a unique dining experience that rivals Bene Hanas Japanese steakhouse (the place where the chef entertains the patrons while he cooks). Fondue is a very sociable form of dining, great for first dates or awkward family dinners.
My date and I got the 2 person entree, which cost about $55. It included:
Cheese fondue (of our choice) with bread, vegetables and sliced apples. I really enjoyed watching our waitress prepare the cheese sauce
Salad (of our choice)
Main course: raw beef, chicken, duck, shrimp and pork. The waitress brings out a hot pot of broth (or oil) and explains how to cook the meat. 
Lots of sauces for dipping
Toledo's (Sylvania) Melting Pot opened earlier this summer. It's located on Monroe Street right off I-75. My waitress told me another one is opening in Ann Arbor. Check the Web site to find a location near you. www.meltingpot.com

Tuesday, December 2, 2008

Wednesday, November 26, 2008

Poco Piatti

Went out celebrating last week at a spot called Poco Piatti. A few people recommended it on Chow.com as a nice place in Toledo. What really appealed to me was the name, which means small plates in Italian. Because with small plates you aren't tied down to one entree.
Their menu is very eclectic, jumping all over the globe from Greece, Italy, Southern U.S., Lebanon and Thailand. We ordered a handful of menu items — not including the 2 pitchers of Sangria, which alone is good enough for a visit. 
I wanted to go to the original location on Monroe Street, but opted the closer Levi's Commons location instead. It's a comfy place; not so quiet that you feel you have to whisper, and loud enough to keep private conversation private. 
The plates are appetizer size, and all dressed very well. My date and I would order a plate each time the server dropped one off. I recommend the Thai Shrimp "Lasagna" (see photo), Prosciutto Crepes, Vongole con Salsiccia (clams roasted w/ hot sausage), Saganaki Kasseri (flaming cheese ... the server will shout "OOPA!!!") and of course, the Sangria.
 So if you are looking for a fun place to take a date, I recommend Poco Piatti for a unique dining experience. I will be trying the owner's other restaurant on Monroe Street, The Beirut, soon. 

Sunday, November 16, 2008

South Side Six

If you haven't heard about South Side 6, it's because it's hard to talk with a mouth full of food.
The small party store on South Main Street celebrates almost every day with an awesome special, but it's the gyros that really put the party in the store — and then your mouth.
It doesn't look like much from the outside, and that's OK, because once you set foot in the parking lot your nose will quickly dismiss your eyes.
And inside is a spectacular scene. Three giant roasts twirl elegantly on the vertical gyro grills like three bountiful ballerinas. The owner, So, shaves off caramelized strips of either chicken or beef and hands them off to his faithful gyro technician, Abod, who tightly wraps each gyro with lettuce, onion, tomato and plenty of cucumber sauce. And how much do I owe? It it's Thursday, only $1.99.
The owner, So, was born in the U.S. but raised in Lebanon where he learned all about authentic Lebanese cuisine — Fattush, Taboli, Kabobs, Hummus, Chicken Shawarma and Baklava. It's all there, even his American side.
The gigantic Route 25 Burger is almost as satisfying, but falls just short to the mighty South Side 6 gyro. And I think it's because the gyro stays with you all day long. Spicy little burps act as pleasant reminders of the delicious meal you made love to earlier. If you have a date later, make sure they eat one too. Because it's OK if you both have bad breath.

Tuesday, November 11, 2008

Bizarre food, bizarre host

Bizarre Foods with Andrew Zimmern is like Fear Factor without the fear.
I love watching food shows. Unless I have no food. Because hunger is almost always the result of watching any of those shows on Food Network -- some call it food porn. And after my taste buds are aroused, I prepare a snack to munch on while I watch Ina Garten make magic happen in her kitchen.
Today, the snack was my delicious potato salad I made two days ago. But unfortunately today it tasted like fried spleen and cheese, which tastes like mud. Thanks to Andrew Zimmern I know that spleen tastes like "deep river mud." The taste of my potato salad became very complex while watching Bizarre Foods. When Zimmern tasted blood sausage in Paris, I could taste the rich flavor of pig lung in my potato salad. Don't snack while watching Bizarre Foods with Andrew Zimmern.
But overall, I really enjoy Andrew Zimmern. I just like knocking him because he is a better descriptor than I am. Just watch his show and write down what he says each time he tastes something bizarre. Then try repeating the list at the Thanksgiving dinner table. I would just hate to cook him something that he didn't care for. He may tell me that my food "tastes like a lime that you cut open, and soaked in ammonia for 2 years," or is "like eating sweet Vaseline," as he has said on his show.
I watch Bizarre Foods a lot and I think Andrew Zimmern is very animated and fun to watch. But I have some major issues with the guy. Mainly, the only food I have seen him spit out was durian fruit. I've never tried it, I hear it's gross, but come on! Andrew Zimmern eats some real nasty stuff. He's eaten brains, sperm, hearts, and probably butt holes. But he couldn't handle the durian fruit?
However, the guy who owned the durian fruit farm looked very hurt and offended. As did the lady at the spleen sandwich dig when he told her it tasted like a deep river mud. Zimmern should probably be more culturally sensitive, but I think his brutal honesty is hilariously entertaining.
If a human rump roast looked good, would Andrew Zimmern eat it? That would be Bizarre.

Monday, November 3, 2008

Flakey Bacon Dog

Having trouble making friends? Try wrapping yourself in bacon and pastry. 
Because anything wrapped in bacon is better! Try it with a cheese dog, too.

Tuesday, October 21, 2008

Freddy's Falcon Talons

There is no better way to flaunt your Falcon pride than by showing up to your BGSU tailgate or party with a plate full of Falcon Talons. The Ohio State University has its chocolate and peanut butter buckeyes — yummm — and now BGSU has its Falcon Talons. They aren't hard to make, maybe a little messy, but who minds being covered in chocolate and Butterfinger crumbles? Brace yourself for the creative sweet cashew crunch.
  • 1 can (9.75 oz.) of whole cashews
  • 12 oz. semi sweet chocolate morsels. Mini morsels melt fastest.
  • 1 12.5 oz. bag of fun size Butterfingers. Pr a few king size.
  • 1 T of paraffin wax is optional.
  • Total cost: about $10
  • yields: 100+ talons
Crunch your butterfingers. To minimize a crumbly mess, leave the candy bars in the wrapper. The finer the Butterfinger is crumbled, the better. Dump the crumbs into a bowl.
Prepare an ice bath in a large bowl and place at the end of the table. This is the cashews' final plunge. It will help solidify the chocolate so the talon doesn't look like a turtle.
Open your nuts and place them on a plate at the front of the table. Scattering them on a plate can help you select the nuts that best resemble a falcon's talon. although the can says "full cashews," many wont be.
Melt the semi sweet morsels in a double boiler over medium heat. Add paraffin wax to improve the final product's glossy look. Once the chocolate is melted (and wax) remove from heat and place on table between the cashews and Butterfinger crumbles.
Now it's time to turn our nuts into talons. Hold onto what would be the tip of the talon and dip the other end into the chocolate. If the chocolate does not stick well, you may 
want to let it cool and thicken. Quickly, dip the talon into the Butterfinger crumbles and then immediately into the ice bath. The more quickly you complete this process, the better your talon will look. However, there is nothing wrong with a chunky funky talon. In fact, I prefer chunky chocolate and Butterfinger talons. If you experience a lot 
of your chocolate dripping off into the Butterfinger bowl, try molding the chocolate and Butterfinger around the cashew. They may not look the best, but they're certainly sweeter. I like to do about five nuts in a row and then I take them out of the ice bath and place them onto a plate — wax paper may come in handy. The talons shouldn't stay in the ice bath too long, because the Butterfinger will start to become soggy. Once you fill a plate, put it in the refrigerator so that the chocolate may solidify further.Get a clean plate and do it again!

Tuesday, September 30, 2008

Chubby Mary

I don't think I need to explain too much for this one. There is a smoked chub in my bloody mary. It wasn't gross. It may look gross. But it was delicious. The chub gives the mary a smokey accent, while the mary adds a bit of spice to the chub. It doesn't come served with a straw down the throat of the chub; that was my sister's idea, and a good one. So if you're ever in Northern Michigan, go to the Cove in Leland and order the Chubby Mary. I've never had a cocktail/appetizer so unique.

Sunday, September 7, 2008

Feasting at the Festival

Black Swamp Arts Festival '08 — 
Didn't make it to the arts festival? Shame on you. You don't have to be into art to enjoy the festival. The food is equally as awesome as the art. 
If the music didn't draw you in the stage area, the aroma in the air certainly did. I was lifted off of my toes like in the old cartoons and floated into the parking lot. I didn't make it much further than Po Mo's — the giant smokers really turned me on and I love ribs — but every vendor was rock'n out to good tunes and serving up sloppy festival delicacies. 
All of the vendors had something special to offer. from basic fair food to fried gator bites, the 2008 Black Swamp Arts festival once again delivered a tasty celebration.  
Here's a slide show for the people who failed to take advantage of such a wonderful opportunity. Feast your eyes out. I hope you are kicking yourself. I'm still stuffed.

Wednesday, September 3, 2008

The Jerky Outlet

I have probably passed by at least one hundred times but have never stopped. I have always wanted to, but for some odd reason I never had. "WORLDS 2nd LARGEST SELECTION OF BEEF JERKY" is the archetype Midwest tourist trap. This past weekend, I couldn't resist passing up the M-61 exit off I-75 in Standish, Mich. 
I have to admit, I was a little disappointed when I first walked in the door. I figured if it has the world's second largest selection, it must be chocked full of the saucy dehydrated strips of beef. I didn't think there would be any room in the Mobile filling station for windshield wipers, coffee, cigarettes and other gas station essentials. 
But there were a lot of jerky to choose from, and not just Beef. There was venison, bison, turkey and elk. I went with the Barbeque Buffalo Jerky and it was delightful! My car smelled very gamey for the remainder of the trip back to Bowling Green. 
After my visit I was left with 2 nagging questions:
1. Where is the worlds largest selection of beef jerky at? I want to go. 
2. Do they mean largest selection of beef jerky, or all types jerky?
It was a great little stop. I didn't buy a Jerky Outlet t-shirt, but I may have considered if I saw one. Not making the trip up I-75 anytime soon? No problem, visit www.thejerkyoutlet.com and order some.

Monday, July 14, 2008

A trip down Kielbasa Lane

I finally got around to checking out the annual Polka Festival in Cedar, Michigan. Just like you would expect to find at a polka festival, there was a lot Polish tradition. The town of cedar is small, it has one stop light, one bar and two meat smoke houses. Everybody's name ends in SKI and there is probably more red and white than there is red white and blue - even over 4th of July weekend!
So I found everything that I expected to find at the festival. A big tent with a dancefloor full of 3-stepping senior citizens. It was quite a scene. Are black socks with black sneakers a polish thing? because just about everyone was wearing them. There was lots of beer and even more Polish food. From the entrance of the tent you would of though all those people were bobbing their heads to the polka band. They were'nt. They were pounding down kielbasa!
They had plenty of pierogi, golabki and paczki, but what I went for was the Polish cornerstone: kielbasa and kraut! So did she ...
It was good. I mean, I'm not going to say it was the best I've ever had, but I really felt good about my Polish experience. I figure eating kielbasa at the polka fest in Cedar, Michigan is the closest I can get to eating a kielbasa in Poland without actually going there. Also, polka dancing is simple! I'm no pro, but my secret is to just count to three and kinda skip, hop and hold on to your partner. Kielbasa and lots of beer helps.

Monday, June 16, 2008

PB & Bacon ???

I have told people before, I think anything tastes good with peanut butter on it. And I have also said bacon complements everything. Many of the people who I tell this to don't believe I am serious. They try and create crazy combinations to make me eat my words. Combinations like bacon ice cream, or peanut butter hamburgers. So instead of eating my words, I ate a very interesting find at the Detroit airport Sunday night. A peanut butter honey bacon sandwich on cinnamon bread. On the menu it's called The Exception. 
I mean, if you think about it, peanut butter is just like a peanut sauce, only thicker, creamier. After I explain this rationalization, most people agree that peanut butter really is an easily compatible ingredient. 
And think about bacon. It's salty, smokey and sometimes sweet, and is easily added to just about ANY food item: burgers, salads, guacamole, shrimps, potatoes, gravy, even CHOCOLATE! 
The cinnamon bread worked great with the peanut butter and honey. And the bacon really fit in really well. Do you mind it when a little syrup gets on your bacon? If I'm having pancakes, the bacon is used to get the remaining syrup with, then a biscuit—if I didn't already 86 it with my sausage gravy. 
So the sandwich was interesting. I think it would of been much better if the bacon wasn't so crispy. The soft crunch of the peanuts didn't work to well with the sharp crispy bacon, but oh the after taste! One of my favorite aspects of peanuts is that the taste keeps with you for a while. So on my flight back to Traverse City my mouth tasted like sweet and smokey peanut butter.
So don't be afraid to get crazy with peanut butter and bacon. I say they are 2 very compatible ingredients. 

Sunday, May 11, 2008

Morel Mushroom Mania

Lets just say morel mushrooms get the attention they deserve here in Northern Michigan. I have been home for about a week in Leelanau county and everybody is going crazy over these shroomies. Wondering why there are so many cars pulled off on the side of the road? It's because the driver is poking through the woods. Morel mushrooms can not be farmed for some reason, only found in the wild. Between mid-May and the first week of June is when the pickings prime. They favor growing in wooded areas after a warm rainy night, particularly around trillium, black ash, poplar and decaying trees. But the best way to find morel is to know where they have grown in years past. And some hunters will go to great lengths. My aunt said she knows a lady who goes up in an airplane and looks for cars that are parked on the outskirts of the woods, morel hotspots. She also said an elderly woman had just revealed her secret mushroom spot to her grandchild on her death bed. I mean these mushrooms are no joke! Just 1 lb. of dried morels goes for over 100 bucks. And you have to be careful where you look. If somebody catches you snooping on their property there's a good chance they will call the law. The reason why people go so bonkers over these shriveled little shrooms isn't because they are rare, awesome looking and expensive, it's because they're AMAZING!!!

They look like sponges, their porous caps, and they absorb butter like a sponge, too. I wouldn't advise spicing them up to much, just saute them in a little bit of butter so you can really get a taste of these fine fungi. Careful not to eat your finger tips off. After Sauteing, maybe sprinkle with a little salt to make them juice with flavor. This morning I made a single egg omelet with spinach and feta cheese. The omelet was just a vehicle for the morel's. I didn't want anything to over ride the shrooms, just complement them. So when cooking with morels, keep it simple. A few raw ingredients working in perfect harmony, there's nothing better.

Monday, April 28, 2008

China Village

The sign in the window that brought me in praises a $3.25 lunch deal. Then I looked on the menu and saw that none of the items exceed $4 anyway, so everything's special! Located in Downtown Bowling Green right across from the police station on West Wooster Street, this tiny little asian bistro has been serving up affordable Chinese since 1988. The China Village is a family restaurant, run completely by one married couple, except on the weekends when it's especially busy. Having only about 10 tables in the whole place, the hostess/server/owner has hardly any trouble managing on her own. And her husband seems to be doing just fine in the kitchen. Each combo dish comes with a heap of fried rice, an egg roll, your entree and your choice of either Won Ton, Egg Drop or Sweet and Sour soup. And, of course, a fortune cookie. My fortune: "You're the baddest dude around." My lunch: Almond Chicken combo platter My bill: $3.25

Thursday, April 3, 2008

The Cookie Jar's Cookie Eating Contest

Here are some photo's of the cookie eating contest at the Cookie Jar in Bowling Green, Ohio. The Cookie Jar is really unique, they deliver oven fresh cookies and milk. I've never seen anything like it, and I have never seen any competition quite so entertaining. The objective of the competition was to eat 6 chocoalte chip cookies and 6 half pints of milk as fast as possible, without ralfing. I ended up with 10min 7sec, which isn't entirely bad. The winner got 6min 33sec. It's not as easy as you might think, a lot of contestants coudn't even finish in the 15 minute time frame provided.

Friday, March 28, 2008

Sunday, March 2, 2008

Tuna's Bloody Marys

I was at BW3's the other day for a Bloody Mary—their Bloody Marys are really great, except they cost nearly $5—when some stranger told me I need to go Howard's Club H if I want the best Bloody Mary in town. So, being the foodie I am, I went the next day and this is what I found. 
Look at it! It's glorious! A bold Bloody Mary with a light meal clinging to the rim for only $3.75. A block of cheese pinned to a stalk of celery, 3 pieces of shrimp, a lime wedge and a pickle studded with 4 olives. I especially love the shrimp with their heads dunked in the drink for a big sip—even they can't resist. Who knew Howard's offers more than music and pool? Breakfast! But these generous cocktails aren't available all week, only Saturday through Monday (if supplies last). Kermit's and Bob Evans might be losing business if too many people read this. 
The only thing that rivals this cocktail is Tuna's hospitality. Tuna is the bartender/legend who makes these tomato based masterpieces. Great job my friend. So let him be proud and order a Bloody Mary at Howard's. I don't think I will be returning to BW3's very soon. 

Wednesday, February 6, 2008

Subway's New Southwest Turkey Rueben

So, Subway is thinking about adding a new sandwhich to it's menu, The Southwest Turkey Rueben. One of the advantages of living in Northwest Ohio is the test market products. Last year I was fortunate enough to try out Taco Bell's Breakfast menu, and it was good! But unfortunatly it didn't make it, and I feel it's safe to say that the Southwest Turkey Rueben wont either. The sandwhich is only featured in 16 stores nation wide so I couldn't pass up the opportunity to post my opinion, to let the rest of the country know what they are missing, or not missing. Overall, my Southwest Turkey Rueben experience was poor. The taste just wasn't there. Turkey doesn't have much of a taste and neither does the Sauerkraut they use. If they were hoping the Southwest sauce would make up for the lack of flavor, they were mistaken. All the sauce does is leave a slight burn on your pallate. I was expecting a much bolder and more "Southwest" of a taste than what I got. Subway.... next time you send something Southwest to Northwest Ohio, make sure it's got some peppers on it or something, not just two bland mediums for a boring sauce.

Monday, January 7, 2008


Being on the Gulf Coast I figured I had to get me some oysters. Now I've had oysters before, but I was in Ohio... I don't even want to know where they came from. So being in Mobile, Ala. I couldn't pass up the opportunity. Mobile is one of the hottest oyster locations in the US, probably second to New Orleans.
Oysters are one of those foods that you either love or hate. It's really an acquired taste. Well, I'd say it's more of an acquired texture. Once you get over the cold, slimy and sometimes sandy texture, the taste isn't bad at all. I ordered my oysters three different ways; Fried, Nude and Char Grilled.
The Fried Oysters was nothing special at all. I almost regret ordering them because it wasn't an experience at all, it was just another deep fried popper. Of course it was delicious. Even a three year old that wont eat anything but grilled cheese, mac n' cheese and chicken fingers would enjoy fried oysters. So if you really want to experience oysters, try something a more bold.
Char Grilled oysters were fantastic. The oyster taste wasn't totally masked by the Parmesan and herb crust, but it certainly didn't taste like the ocean. What I love most about eating oysters is the ritual. You scrap the muscle loose, then throw the shell back like a shot glass and let the oyster slide into your mouth, give a little chew and swallow. Some people don't like to chew but this is incorrect. The Chef at Cohen and Cook in Toledo, Ohio told me if somebody isn't chewing the oyster at least a little bit then it is saying something about quality.
Nude. A single oyster absolutely naked on a half shell. I love it. It is simple, exotic, exciting, adventurous, primitive and bad ass. It's like drinking your coffee black or ordering your steak blue. Most people like to squirt a little hot sauce, lemon, salsa or cocktail sauce on their bare little buddy before, but you got to be careful. Too much of anything can drown out the natural taste of the oyster.
As for a little sand in your shell... People complain about fast food places like KFC, saying they don't know if the chicken is even real, questioning where it came from. Well, a little sand with your oyster is a guarantee that it came from the ocean and not some mad oyster scientist's laboratory. And sometimes the sand adds a nice little crunch.

Friday, January 4, 2008

Dew Drop Burger

Wednesday, January 2, 2008

Dew Drop Inn: The Burger that Inspired Buffett

The Dew Drop Inn has been serving Mobile, Alabama for over 80 years and claims the title as the oldest restaurant in Mobile. Their florescent, world famous "Dew Drop Hot Dog" is listed as one of the 100 foods to try in Alabama. The menu even instructs hot dog hungry customers how to order a dog properly, thus becoming a true hot dog connoisseur. Although the Dew Drop Inn is not renowned for its culinary elegance, one critic claims it has the best burgers in the world. That critic is none other than the Mobile grown Jimmy Buffett.
"I like mine with lettuce and tomato,
Heinz Fifty-seven and French fried potatoes.
Big kosher pickle and a cold draft beer.
Well, good God Almighty, which way do I steer!"
Buffet's popular "Cheese Burger in Paradise" undoubtedly qualifies him as a notarized burger critic to the highest degree. Although the burger he sings about differs from the burger I thoroughly enjoyed today, which is OK because the Dew Drop Inn only claims to have sparked his obsession for cheeseburger. My slim burger came topped with chili, a slice of cheese and a sliced pickle. Not a whole lot to it, and not much to look at either. But hey, it tasted great and was less than $3, cheaper than most fast food burgers. You can't judge a book by it's cover just like you can't judge a burger by it's buns So Jimmy's cheeseburger in paradise may not be found at the Dew Drop Inn, but I believe 100% that he was inspired by this quaint, historically rooted burger joint. Perhaps after a few hours in Margarita ville the Dew Drop Cheeseburger becomes the burger lusted over in the song.