Patrick Vesperman at the Minnesota State Fair
If You Can Stomach It is my (Patrick Vesperman) food blog. It chronicles much of the food I eat. Of course, all the food I eat can’t possibly make it here. The posts are just random meals, snacks or bits of nourishment and are not necessarily shared for a particular reason. Call me a foodie if you want. I guess it fits. This is a food blog after all. I really like to eat and find food fascinating.
Sometimes I include the ingredients or recipe, sometimes I don’t. If you want to find out more about a certain meal, just email me, although I may or may not be able to give more information since much of what I make is created or altered on the spot.
My Food Philosophy
Food is many things to people. To some it is a comfort. Others are enslaved by it. Still others view it as a way to bring people together. I hold the latter opinion. Food has a way of being the glue for people. Whether it is a busy family whose few minutes together is around the dinner table a few nights a week to a community coming together to celebrate a holiday. It has been this way throughout history and I intend to carry it on during my lifetime.
Food can also run the spectrum of complexity from simple down-home cooking, to upscale and elegant to artistic. While all have their place, and there is little I won’t eat and basically nothing I won’t at least try, I remain down to earth when it comes to my cooking. A few fresh ingredients can make food simple and full of flavor! But, the most interesting and enjoyable aspect of food is contrast. Put two or three contrasting flavors, temperatures, textures together and you’ve just created something infinitely more enjoyable and complex. I hope you enjoy reading my Minnesota Food Blog and hope it deepens your interest and enjoyment of food.
Contact Me
Email: pjvesperman@gmail.com
Twitter: @pjvesperman
My mother-in-law is 100% German. I think her filling is key to a great bierock. She refuses to use ground beef in her bierocks. She boils bone in beef short ribs with only a bay leaf and a couple beef bulion cubes. She then let’s them cool and trims off almost all the fat. She then, with a hand grinder, grinds the now lean short rib meat. Cabbage(note finely shredded), onion and then seasoned to tast but very simple. When eaten only Worcestershire sauce is allowed…absolutely to die for! I think the short ribs are key to the best bierocks in the world! I am making them tomorrow. Ribs are already cooling in the fridge…
Very cool Pat!!
I wasn’t even gonna look at the “about me”, thinking it was someone else! So glad that I found it was you!! I am a foodie too!
I am gonna try those Black Bean burgers recipe too. Sounds fantastic!
Ginnelle