Durant's Steakhouse in Downtown Phoenix

Welcome back everyone! I've been out of commission a little but I recently had a bread eating experience that has changed my life. The bread is that of Durant's Steakhouse in Downtown Phoenix. First of all, I don't really do this, but I MUST say a couple quick words about Durant's. Durant's is located off Central and Virginia in a small building w/ parking and valet parking in the rear. However, unlike most places with entrances in the front, you get to be all gangster like Henry Hill from Goodfella's and enter through the back kitchen with all the chef's and waiters greeting you as you walk to the host. Once inside, you will notice old red booth style seating, dim lighting, and servers and bus boys in tuxedo's with bowties and napkins draped over there left arm. The entrance through the kitchen, the atmosphere of the restaurant, and the personality of the employees set up one of my most amazing experiences with bread, ever!

I was invited to tag along for a work meeting that was taking place at Durant's with management and a high priority customer of ours. We snuggled in to our retro booth and ordered food and drinks. After delivery of our drinks, my nose rose from the exotic smell of fresh bread and onion. Looking around the restaurant like a lost child looking for his mother, I gasped at the sight of a towering roll in a bowl topped with an intoxicating mixture of grilled onions and some sort of garlic cream sauce. I immediately lost all interest in the discussion occuring at the table as my eyes made sweet love with the beautiful bread resting on the table.

Quite frankly, I was stunned. I was forced to use every inch of will power inside to be polite and not dive into the bread. The bread reminded me of the rolls served at The Keg, cut precisely into squares. However, Durant's "secret" topping on the bread has raised the bar for all breads. The topping included grilled onions and some sort of garlic cream with what I think is a hint of pesto to give it a green color. After being served a slice, I was not sure how to approach the bread. I had to look around to notice everyone at the table using fork and knife! I was shocked! Never have I seen bread require the use of a fork and knife to be eaten! Thinking the people at my table were just weird, I looked around Durant's to notice this was the norm and EVERYONE was eating it the same way! Hesitantly, I reached for my fork and knife. My grip slowly tensed up as I inserted the fork into my slice of bread. My mouth began watering as I slowly began to take my knife and move it back and forth, gently slicing my piece into a perfectly sized bite of perfection. After three gentle strokes, my knife touched the plate. I knew it was time. Not knowing what to expect, I inserted the bread into my mouth. Upon the touch to my tastebuds, I instantly began singing the song "I Melt" by Rascal Flatts as I ate the bread in silent harmony.

My slice was gone in a matter of seconds. I quickly reached for another slice (unlike the Keg's bread featuring four slices, Durant's bread rolls were slightly larger and contained six slices). My second slice was gone instantly. At this time, I had completely distanced myself from the conversation as I waited impatiently for more bread. I guess it is informal to get more than one bread per table, but it's not my fault their bread is so delicious and I wanted more. Finally, another masterpiece was delivered and consumed. Little did the waiter know that this would only be the beginning. By the time we were finally served our lunches, our table of four went through four rolls of bread (I consumed the most as all of you should know). As usual, I filled up on way too much bread and could only eat half of my Patty Melt (which was amazing as well).

Now, on to the ratings. There is nothing I have ever eaten that compares to the style of bread that Durant's serves. The roll itself was typical, but the creamy mixture of grilled onions and sauce opened the doors to a whole new level of bread. Also, as I mentioned earlier, I have never eaten bread that required fork and knife. Being completely covered in the sauce, it was unthinkable to eat without utensils. Creating bread this original and delicious adds bonus points. However, when rating bread, you must think about the negatives as well. The one and only negative to the bread is the side effects and long lasting burps of onion. Now, most of you are thinking "Who cares if I burp up onion all day, the bread was delicious!" Well, that is exactly how I feel, but you have to think about others. Especially significant others you plan to kiss later in the day. My fiance´ was not a fan. Multiple pieces of gum could not cover up the stench that I consider "my breath". But.... being such great bread, I will not pass this up. Ever. Your significant other will just have to deal with it because the bread is just too damn good!

Overall Rating: 5 out of 5 Stars!

Paradise Bakery's Dark Molasses Sandwich Bread

The next bread I will be reviewing is Paradise Bakery's Dark Molasses sandwich bread, which was donated by a fan of mine and I am very grateful. Thank you for the donation! My review of this bread will be my experiences with it the way I eat all sandwich breads: toast and variations of the common household sandwich.

At first glance, the bread was large; something I take into deep consideration when evaluating which bread I want to buy for my sandwiches. The larger surface area of the bread was a big plus to the bread because it allows me to pile an abnormal amount of lunch meat, cheese, and lettuce onto my sandwich. I was not kidding when I said I eat a lot! The more meat I can pile onto my sandwhich, the happier I am. I was currently at work when I was given this dark, mysterious bread and could not wait to get home to try it for the first time. As I unwound the bread, I stood still as a glorious, sweet scented aroma swept me over. Unable to bask no longer, my mind was demanding I try a piece now to kill the temptation later as I work. As I bit into the bread, I instantly loved it! The bread was sweet and I knew right away it would be delicious slightly toasted with real butter (not that fake margarine junk) spread across the entire surface, touching all edges of the crust leaving no part of the surface untouched with butter. I continued to eat two more slices, plain, during work and could not wait to get home to try it with my sandwiches.

The first sandwich I created was my fast, routine honey ham and pepperjack cheese with mayo spread. I was utterly excited and the anticipation of my first bite into the sandwich was growing at a rapid pace! Once the sandwhich finished completion, I took a bite. After my first bite, I was not too impressed! I think the bread created an unusual taste to the sandwich that was not complementary to the sammy! I live by the motto "Its the bread that makes a sandwich, not the meat" and this time, I can say without regret that the bread took too much away from the sandwich! As I mentioned earlier, I was not impressed. I had higher expectations that were not satisfied. Not being a wasteful human being, I did finish the sandwhich and decided to make another one of my favorite sandwiches: Tuna!

I made a tuna sandwich and cut it in half. With one half of the sandwich, I kept it cold, having just the tuna with the sweet relish lie restless between the two lovely slices of bread. The other half I decided to make into a tuna cheese melt, with the cheese being none other than classic American cheese. The outer ends of the bread were heavily buttered (the way I prefer my melts) and was slowly cooked on an open skillet. The sweet aroma was killing me once again! As the sandwiches neared completion, I sat down at the kitchen table with both halves.

I slowly bit into the cold tuna sandwhich. I was not impressed one bit. The bread was too overpowering for the sandwich! I actually enjoy the taste of tuna, but the taste was slightly difused by the bread. I was not happy about this. Being dissapointed with the cold tuna sandwich, I took a massive, angry bite into the tuna melt. It was like I was mad and demanding that the tuna melt make me happy! I could not live with a bread that didn't taste good with my tuna! Thankfully, it was not terrible. Being a tuna melt, the bread is slightly toasted. Much of the taste is "cooked" out, but it did create a very soft, sweet taste to the sandwhich that wasn't too overpowering, as in the case of the cold tuna sammy.

Although being somewheat pleased with the bread and its uses with my sandwiches, I will not use it. This bread may be too fancy and require certain choices of meat, cheese and spread, but the everyday items I use just don't fit the mix.

Do not be thrown off; the individual taste of the bread is amazing! It reminds me of Outback's fresh baked bread without the oats and that is exactly how I feel this bread is best served. I can see myself ever so happy when it is slightly toasted, opened faced with melted butter spread all over and devoured, by yours truly, from crust to crust (multiple times).

Overall Rating: 3 out of 5 Stars.

Applebee's "Breadstick" Thing...

As you can tell from my title of this post, I could careless what Applebee's has decided to name what I feel is a piss poor attempt of satisfying the bread lover's craving of a delicious, garlic buttered slice of bread that Applebee's has decided to serve with its entree salads and pastas. This thing they call bread is tasteless and dry, leaving oneself choking and looking for the nearest drink to wash down the bread. Good bread will make one's mouth water, whereas Applebee's "bread" requires water to literraly wash it down or else you choke and die.

The sad thing about Applebee's breadstick is the even bigger dissapointment it has than their previous texas toast style garlic bread. Their old bread was a poor attempt and a knock off of Mama Bella's Texas Toast style frozen garlic bread that you cook in the oven. However, it seemed like Applebee's would cook all the bread in the morning because the bread would come out cold, dry, and shriveled up, like it had a depressing time spending all day under a stupid heat lamp waiting to be served to a consumer just to be a big dissapointment.

All in all, it is time Applebee's finds a cure to its bread dilemma or the day may come where bread consumers, like me, start avoiding their restaurants.

Overall Rating: 1 out of 5 Stars.

Papa John's vs. Pizza Hut

My next post will focus on one of America's most dominant foods: Pizza! I absoultely love pizza. I can eat pizza for breakfast, lunch, dinner, snack, dessert, and another snack just because of how amazing it is. There is nothing more that I love that next day, reheated pizza in the morning. I enjoy all varieties of pizzas, ranging from classic meat lovers and cheeses to crazy California Pizza Kitchen rarities featuring chicken and other crazy combinations. Plain and simple, anything labeled pizza, I will devour it.

This post will focus on two very well known, popular pizza chains: Papa John's and Pizza Hut. Papa John's specializes in the thin crust style with the perfectly rounded, fluffy and doughy crust. I have been enjoying the treat of Papa John's for many years. The best years of my life came when my older brother, Loren, worked at a Papa John's for a couple years. He would bring home pizzas and cheesesticks daily for our family to consume. When feeling like a pizza, we would simply call him up and order a pizza for pick up to devour on the way home.

Not having as much experience with Pizza Hut as I have with Papa John's, I have still managed to consume hundreds of slices of Pizza Hut in my lifetime. Pizza Hut established itself as a modern day, simple style of pizza raning from thin crust, original pan, and deep dish. I have enjoyed its original pan dish with simple toppings such as the basic pepporoni and cheese or meat lover's.

Both pizza's being absolutely delicious, I favor one over than the other. Lets look at the differences and get down to business!

In the beginning, I have enjoyed Papa John's crust better than Pizza Hut because of its round shape and fluffy center. It is uniquely distinguished by its brownish color; deceiving because it looks "crispy" but when bitten into, is the softest, most mouthwatering crust in the industry. It is best consumed with the last bit of pizza sauce from the slice in order to prevent dryness. I never though a "chain" pizza restaraunt would have a better crust until I was introduced to Pizza Hut's stuffed crust.

I love cheese. I love cheese a lot. I would say cheese is in my top three things of foods I love. As you all know, bread is my number 1 food I love. Add two top three favorites into one, and I melt. Pizza Hut's stuffed crust pizza was genius. Never have I enjoyed eating pizza backwards more than I have Pizza Hut's. The cheese adds sentiments to the pizza, creating unique flavor and preventing the crust from ever being dry. The addition of cheese in a crust is in the top 10 inventions of all time.

And now, for the final ratings. As much as I love Pizza Hut's stuffed crust pizza, I just think Pizza Hut sucks. Their pizza is too bland and generic. Papa John's is by far the winner. I didn't even get to Papa John's best ingredient: the garlic dipping sauce! AMAZING! There is nothing better than devouring great tasting pizza to finish off the slice with crust dipped into their garlic sauce.

The best part of Pizza Hut? The stuffed crust. The second best part? Throwing the rest of the pizza away.

Just imagine... visualize the picture of a Papa John's stuffed crust pizza with garlic dipping sauce... mm'mm m'm mm'mm.. perfection!

Overall Rating: Papa John's Pizza: 4 out of 5 Stars.

Pizza Hut Pizza: 2 out of 5 Stars (only because of the stuffed crust)

Albertsons French Bread

My next posting will be my experience with Albertson's French Bread. I have been a huge fan of Albertson's because of my love of their French Baguette. My mom had been buying their baguette for many years. We used to enjoy picnic lunches with sliced baguettes, butter and liver patè, pickles, turkey and ham, and assortments of European cheeses. My love for the baguette grew at an increasing rate, until the day came that the Albertson's we were visiting had run out of baguettes for the day. Needing to have bread, my mom and I decided to pick up a loaf of their french bread. I instantly became a changed man. From that day on, I have not touched a baguette from Albertsons. Rather, I began sharing a new love with the French Loaf.

I became obsessed with this bread. I would pick it up for dinner at least three times a week. I knew when the best time of the day to pick it up was: 4:00pm, served "hot and fresh everyday". I knew at which precise check out points they placed the bread stands. I would arrive fifteen minutes early and head back to the bakery to get my hands on the first available, freshly baked loaf of bread. I was obsessed.

I think my greatest classical bread story evolved from Albertsons French Bread. I created this blog from the reactions I received after telling the following story. Once I got my driver's liscense in 2004, I was on my own for providing the bread for dinner. I was sent out to Albertsons to pick up a loaf of french bread, one that is definitely big enough to serve a family a five, unless one member of the family is me! One day, after purchasing my fresh baked bread, I got in my truck and was driving home. The warmth of the bag and the glorious smell of the bread was tempting me. I felt like Adam in the Garden of Eden. I said to myself I would wait until I got home before eating any bread. However, one day, I could no longer resist. I opened the bag and tore a small piece off. I could see the steam rise out of the bread at the location of where I tore my piece off. The bread looked at me and whispered "Eat ME..." and I did! I could not stop with one piece. I continued to tear off piece after piece until I realized I had very little bread left. I got home (my parents house was located only a mile and a half away from Albertsons) to the dismay of my family, desperately wanting bread. However, I ate a good 3/4 of the loaf. I was immediately sent back. From that day on, I was required to purchase two of the $0.99 loaves of french bread; one for the family, and one for me on the way home.

For Appetizers: Dip with Italian Dipping Sauces

Best Eaten with: Pasta dishes; the size of the bread creates a large sponge to soak up sauces

Best Prepared by heating over to 450 degrees F and cooking for 5-6 minutes. Creates a crispy, flakey outer with an irresisteble hot, gooey center.

Overall Rating: 5 out of 5 stars

Olive Garden Breadsticks

My first posting will be that of Olive Garden's famous breadsticks. I have been a long time fan of Olive Garden's breadsticks because of sheer warmth that the breadsticks come out everytime. I can not remember one bad incident involving their bread sticks since I have been going to Olive Garden. Everytime I have eaten at The Garden, I have received hot, delicious bread sticks. However, I get the occasional grumpy server who gets tired of having to go back and refill my bread basket. Olive Garden has a bread rule that makes my servers disgruntled; its what I call the "One for One plus One" rule. This rule inclines that servers bring one breadstick out per person plus one extra breadstick. Example, if two people are on a date, the server will bring out three breadsticks. A party of four receives five bread sticks, etcetera etcetera. By the time my server is finished adding cheese to the salad, it is common for the breadsticks to already be eaten, forcing them to return with more. This is the first sign of one of many trips back to the kitchen for bread refills for my table. But what can I say, I absolutely LOVE these breadsticks! Combined with their alfredo or marinara sauce used for dipping, or the sponging of the last of your soup, these breadsticks will always have a place in my heart and are the reason I keep eating at Olive Garden.

Best Served with: Alfredo Dipping Sauce; Chicken Gnocchi Soup

Overall Rating: 5 out of 5 Stars