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Cuisine

Cuisine - Articles


Loving brussels sprouts just like Beach Boys

Posted On: 10/17/13
Written By: Paul Suplee, CEC PCIII

Loving brussels sprouts just like Beach Boys I sit in shock and wonder;  I don't know what to say.  It hits me that The Beach Boys have been recording for 51 years.  That's six years longer than I've been alive; and the latter is a very long time. I can't say that I've ever been the biggest fans of the Boys, but I have always admired what they stood for.  In the early days of Rock 'n Roll they were the godfathers of the strand, working the beaches of Southern California in that cool, laid-back fashion.  They were a symbol of relaxed adventure at a time when a lot of people needed that. I remember as a child in the 70s thinking that The Beach Boys were already ancient.  In my room you might hear the likes of The Clash, Pistols, Iggy Pop or other sundry loud bands from the day.  The Beach Boys?  I wouldn't have listened to them if you paid me, and in the common areas of our house one was much more likely to hear classical music or the folk music popularized in that era.  ...
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Side dishes serve as supporting characters

Posted On: 10/10/13
Written By: Paul Suplee, CEC PCIII

Side dishes serve as supporting characters There are times at which the supporting character makes the entire performance.  Without the complimentary affectation of the little guy, the main attraction oft goes unappreciated and underutilized.  Take Shakespeare's cons, for example.  Would Hamlet have been anything without the awkward comedic and seemingly despondent relief of Rosencrantz and Guildenstern?  Who were they, anyway? Would Buzz Lightyear have been as effective a hero if it weren't for the efforts of Mr. Potato Head, Slinky Dog and Hamm?  I challenge you to say otherwise. The theater is home to a great many challenges, one of which is to compel the viewer, the guest in the audience, to see things as they might not otherwise be seen.  Simply watching the egoist-lead read through their lines can bore one to complete and utter ennui; enter the Prince's soliloquy as evidence, your honor. Yet having the same actor or actress give the performance of a lifetime while backed by...
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Seared scallops with green lentil and salad

Posted On: 9/26/13
Written By: Paul Suplee CEC PCIII

Seared scallops with green lentil and salad We were driving down the road a few weeks ago during a day of shopping and sundry tasks when my daughters started discussing alliteration.  I laughed to myself as they discussed the many facets that comprise both sides of the argument of whether one should employ this literary technique in their writing. Known to alliterate myself on occasion I started in the conversation with a question.  "What worldly woe prevents proper penning?"  It was easy to see that the laughs were courteous at best, stifled more by the groans of agony arising from my passengers. I continued, "What about the letter P?"  They looked confused.  "The letter P is my favorite letter for alliteration. Take python, for example, or psychology and pterodactyl, philosophy, and let us not forget pneumatic.  Paul is practicing palpable prose!" More grunts of discontent made their way forward with maybe a few appreciative laughs.  There was no ...
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Place fried eggs atop breakfast has dish

Posted On: 9/19/13
Written By: Paul Suplee CEC PCIII

Place fried eggs atop breakfast has dish On any other day, I would be happy to write about a heavy breakfast item. But at the moment, I am sitting and wishing I could instead be walking off today’s lunch — a tasty regional spread of crab imperial, crab cakes, barbecued oysters in homemade sauce, steamed clams in brown butter, beer-battered soft shell crabs, Dijon-encrusted soft shells, corn pudding, roasted squash and kale et al. Was it delicious? You better believe it was. Was it filling? Well, let me just say that the more my fingers type about food, the less I want to think about it. I guess that is one downfall of a job like mine. I have to taste the wares of my students and must do so judiciously so as to not leave anyone out. Had it not been for the shellfish-laden, high-calorie luncheon at high noon, I would be relishing in the overly flavored and rich brunch food offered up as today’s sacrifice to the Gazette. Yea, verily I love such hearty items, but not for breaking the fast we ha...
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Suplee prepares mushroom-spinach pizza

Posted On: 9/5/13
Written By: Paul Suplee, CEC PCIII

Suplee prepares mushroom-spinach pizza On Friday, Sept. 6, at 11:27 p.m. the launch window opens for the LADEE Mission on Wallops Island.  This is a big deal for the East Coast as it is, to my understanding, the largest rocket ever sent into space from our side of the country. If the Antares taught us anything, it was that this will be quite a show and worth a late night trip to Chincoteague to witness the spectacle in sight and sound. Recently we were able to take a group of kids up into the launch tower, The Gantry, designed to emulate the underground silo in which the Minotaur ICBM (the propulsion module for the mission) has purportedly resided for decades. The tower was massive to us at 120 feet tall, give or take. The views of Wallops were stunning and the look on the kids' faces when one of the girls dropped her phoned and screamed at 120 feet? Priceless, and heart stopping at the same time (no worries, though, as the phone only fell to her feet). Once everyone was safe and sound on the ground,...
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Carne asada tacos simple dish to prepare

Posted On: 8/29/13
Written By: Paul Suplee, CEC PCIII

Carne asada tacos simple dish to prepare The kids are back in school, which means that it is now time to get ready for Christmas and next summer.  There's simply so much to do.  I have to clean the garage, finish the many projects around the house, get ready for a season of robotics and make sure that the kids all get their homework done. A milestone year, this is our last of 13 years with a child or children at Showell Elementary.  It will be odd to not have one of our young ones in that marvelous school.  Our oldest is also graduating this year, another monumental event in our life; and then the adventure of college begins.  Where does the time go? 'Breakfast for dinner', the typical meal for the first day of school is done; it's a meal that always seems to comfort the soul since a couple of the kids come home on the first day and jump into pajamas.  To finish the meal, our traditional ice cream cake with the inscription 179 To Go!  was thawing in the middle of the table ...
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Suplee's secret to successful beach cookout

Posted On: 8/22/13
Written By: Paul Suplee, CEC PCIII

Suplee's secret to successful beach cookout Another week brings us closer to the end.  Our clock is ticking.  We are all one day to be bereft of life. Try as we might, we must own up to the reality that with each passing season comes a sense of mortality.  And nothing seems to remind a parent with young children of our very finality like the late summer sales. I can't tell you how many friends have written recently of their woes of back-to-school shopping.   It is as though a doom has settled on their souls, their beings shaken to the core with fright as they reflect on what could have possibly happened to the summer. And yet, I just don't understand the issue.  I can tell you where the summer went.  It went the way of each and every subsequent summer to date.  For countless decades, time has stalled for no one.  We are all in this together. Maybe this is where we need to become a little tougher; a little more willing to accept our fate, whatever that may be.  Ma...
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Tuna, pepper melange and musubi on menu

Posted On: 8/15/13
Written By: Paul Suplee, CEC PCIII

Tuna, pepper melange and musubi on menu I walked around all day on Sunday proclaiming 'Musubi!" Donning my Hawaiian shirt and an apron, it was a fitting exclamation to another successful party at the Yacht Club. An event held to celebrate the 45th anniversary of Ocean Pines, an opportunity for the ribbon cutting for the new and improved pool facility, and a kickoff of sorts into the new club, it went off with barely a hitch. On the menu for an incredibly reasonable price was fresh wahoo and tuna, katsu chicken, pineapple chicken, Kalua pork, chicken long rice, homemade coconut custard, Poke salad, mocha-nut brownies, sweet potato salad and more.  But I would be remiss of my duties if I did not talk about my two favorite foods of the day — seared tuna and Musubi. Musubi is not only one of my favorite words to say loudly, but if made correctly it is also one of the greatest Hawaiian lunch items that I experienced during my brief time on the island. Musubi, put simply, is Spam Sushi. I k...
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Beets taste ‘sublime’ when prepared correctly

Posted On: 8/8/13
Written By: Paul Suplee, CEC PCIII

Beets taste ‘sublime’ when prepared correctly One of the simple pleasures in life for me is picking beets out of the garden. This amazing vegetable sums up the word ‘summer break’ to me and their taste is nothing short of sublime when prepared correctly. Our little farm in the backyard has seen better days but these beauties grew like champs. It was a nice surprise and we will not look a gift horse in the mouth. As anyone knows who has grown in their garden, plants and vegetation come and go as they please, not necessarily following any specific rules as to whether they will obey your command to grow and flourish. In harvesting the few vegetables that we grow, we love beets the most. When they are fresh from the ground, they have a sweet and earthy taste after cooked and we know that the nutritional value is second to only a handful of powerhouse provisions. We need to dig deeper than the carb/fat/protein profile when looking at the health benefits of beets.  When we eat the beets, utilizing the gree...
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Try topping cupcakes with velvety mocha icing

Posted On: 8/1/13
Written By: Paul Suplee, CEC PCIII

Try topping cupcakes with velvety mocha icing Survival: A simple word that can mean many things to many people.   Some merely try to survive the day-today drudgery of their cubicle or try to make the inane seem ultimate and extreme. Others are literally fighting for their survival.   Many years ago after finishing SERE training (Survival, Evasion, Resistance and Escape), I graduated from Marine Combat Instructor of Water Survival School. The attrition rate made finishing the course commendable and those of us who did complete the training were joined by a common bond of being able to hold our breaths under duress for incredibly long periods of time.   Out of all of the madness during the weeks of aquatic torture, nothing topped survival day.   For one competency the instructors had us sit crisscross applesauce and then tied our ankles together. The same rope was tied around our waist in a manner that left our folded legs at a complete 90-degree angle to our torso. This created an unbel...
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