Penny Pike on Death of a Crabby Cook

RHYS: This has been a fun week for me with various friends as guests while my vision finally gets into focus after cataract surgery on Tuesday. Today it's another of my favorite people, Penny Warmer. Penny and I have toured together and had adventures over the years. I've loved everything she's written and her wicked sense of humor.
So I'm delighted to help celebrate the launch of her new series today under her new name PENNY PIKE.  So Welcome Penny and tell us all about Crabby Cooks!

PENNY PIKE (AKA PENNY WARNER:

            I have heartburn.

It’s from all the research I’ve been doing for the first book in my new series, DEATH OF A CRABBY COOK, featuring food trucks and food festivals. But if eating a lot of different foods is the price I must pay to make sure my story is authentic, then so be it. Could be worse. I could be writing a book about insects and have to do research on the larvae cycle of the tse-tse fly. Luckily I chose food.

I had my first food truck experience a couple of years ago before the “meals on wheels” phenomenon swept the country. I was in Napa, CA, doing research for another book (AKA drinking a lot of wine), and spotted a circle of colorful trucks offering intriguing specialties. I decided to try some plein air dining.

Now, I’m not the adventurous type when it comes to trying new foods. When I go out to dinner, I order the same foods at the same restaurants—rigatoni Bolognese at the Italian place,  cheese enchilada at the Mexican place, and teriyaki at the Japanese place. So I was a little hesitant to sample the wares from trucks named Kung Fu Tacos, Happy Dumplings, The Boneyard, Fins on the Hoof, Me So Hungry, and Naked Chorizo.

Turned out I liked just about everything!

            Now that food trucks have finally come to my hometown, I can please my inner glutton every weekend—and combine it with research for my new series. I head over planning to have just “one bite” of everything, and end up stuffed to the gills.

Here’s my typical game plan: I start my research at Cluck it Up, ordered garlic parmesan wings, and called that the appetizer. Next stop: the Grilled Cheese Bandit, where the sandwiches are named after folk legends like Jesse James and Butch Cassidy. I had the Giuliani (a folk legend?), a grilled mozzarella, parmesan, tomato and pesto sandwich, and called it lunch.

After that it was a blur. A Peruvian pork sandwich from Sanguchon. A burrito cone from Twister. A Coca Cola braised pork sandwich from the Chairman. And I’d only made it half way through the trucks. Luckily I had just enough room for dessert. I managed to down two cream puffs from the Pacific Puffs truck—chocolate and salted caramel—before I spotted the Frozen Kuhsterd truck and had to have the ice-creamy sundae with caramel, chocolate and salted almonds. I knew, with a hospital located right across the street, I could seek medical attention after this food orgy if needed.

These visits to the local food trucks were my inspiration to write a series set among the food truck community. I created Darcy Burnett, a total foodie who loves to eat, but barely knows how to heat a frozen dinner in the microwave. To complicate things, I made her a restaurant reviewer for the San Francisco Chronicle, suddenly downsized, and desperately in need of a job. While eating a therapeutic Caramel Espresso Cream Puff whipped up by Jake Miller from the Dream Puff Truck—and recognizing a hot food trend when she sees one—she’s inspired to write a cookbook full of food truck recipes.

Her first source is the upcoming San Francisco Seafood Fest. Darcy plans to use her journalistic skills to gather recipes for everything from Crab Mac and Cheese from her aunt’s Big Yellow School Bus food truck, to Hangtown Oyster Omelets from the Bacon is the New Black truck. Combined with the local food festivals—The Ghirardelli Chocolate Festival, Gilroy Garlic Festival, Half Moon Bay Pumpkin Festival—she’s sure the book will be a best-seller, filled with recipes for such tasty treats as “Red Velvet Whoopee Pies,” “Garlic Ice Cream,” Key Lime Cream Puffs,” “Cronut Dossaints” (croissants crossed with donuts) and so on.  (Recipes included in the book!)

Writing DEATH OF A CRABBY COOK was such an inspiration, I’m thinking of opening my own food truck.  I plan to serve Vanilla Zantac, Chocolate Prilosec, Curry Maalox, Grilled Pepto, and Tums-on-a-Stick. I think it will be a hit.

RHYS: And we’re sure THIS book will be a best-seller, Penny. Now I’m ready to drive around the Bay Area trying your favorite food trucks.

So how about it Reds—do you have a favorite food truck? I have to confess to liking the sinfully cholesterol-laden Navajo flatbread that shows up at Arizona art festivals.

Food Confessions

HANK PHILLIPPI RYAN: I used to love toasted sesame bagels with strawberry jam. I mean—I Loved them. I used to wake up in the early morning, and think—“is it time for my toasted sesame bagel with strawberry jam yet?” I could just taste those toasty nutty seeds, and the crunchy bread and the delicious yummy jam, and oh, it was fabulous. I had one every day for about a year.

Then suddenly, without warning!  It was—impossible. Yuck.  I couldn’t even think about eating one. I still can’t.

Same thing happened with baked potatoes with broccoli and sour cream. Oh, I yearned for it, couldn’t wait to get home from work to have that for that one-potato dinner...the fabulous steamy potato, all hot, and the skin crispy, the way the broccoli and the sour cream merged, and no matter what kind of a bite you got, it was the best.

Then, suddenly, yuck. AH, no, thank you.

I binged. I binged, and then somehow, like in Clockwork Orange, I could not face it again. Is there a binge thing in our brains?

Right now it’s cool and hip to “binge-watch” a TV show. We sure did it with House of Cards last season.  We watched until we were bleary.

And good think there were only 13 episodes, because maybe I would have gone all sesame bagel after 14.  Who knows. (We’re starting Season 2 now--and wow. But we won’t discuss it.)

Do you—binge? On anything? Did you binge yourself out of liking it? (Maybe it's more--a habit, than a binge.) (Roberta/Lucy, is this a psychological “thing”?)

HALLIE EPHRON: I'm not a binger. Though at the moment, I've watched episodes of Poirot that I missed for five nights running. Does that count? And yes, I am sick of them. It's amazing how often Agatha Christie recycled plot devices.

When it comes to food, I quickly tire of whatever I've recently eaten. And I firmly believe that at any moment, something I've always assumed was perfectly safe will be shown to cause some terrible disease. So I might eat a hot dog for lunch for a week, but then I won't touch one again for months.

HANK: Because then it's out of your system? Or what?

LUCY BURDETTE: Of course Hank there is a serious psychological disorder called Binge Eating Disorder, but that's not what you're talking about here! This is more like too much of a good thing, right?

HANK: Yeah. Exactly. I only had ONE bagel.  EVERY DAY. FOR A YEAR. Sheesh. Scary. Yeah, it's more of a Habit than a binge.

LUCY: I'm like Hallie, anything I eat too much of can turn on me. Even Christmas cookies. I still have two rolls of cookie dough in the freezer and can't bring myself to bake them. Or spanakopita, which I dearly love. If I make a whole 13 by 9 inch pan of it for only John and me, it definitely becomes a slog at the end...

DEBORAH CROMBIE: I'm not a binge-er. Although I do seem to go in cycles on breakfast. For years I ate a soft-boiled egg and a slice of whole wheat toast. Mostly these days, it's granola and yogurt, but it's more time thing. I still love the soft-boiled eggs. Left-overs, now, that's a whole different thing.  I can eat something twice, maybe, and after that, yuck.

HANK: Yeah, it's hard to throw away leftovers. The key is to wait til the THIRD day. Then, no problem to toss because they are surely deadly.

I always say--let's put it in the fridge now, and we'll throw it away later.

RHYS BOWEN: I've always had a small appetite. I really enjoy good food and I do like to have good cheeses after dinner every night. But in my school days I do remember having tomatoes on toast every day for a few months, having Marmite and pickle on rye crisp until I tired of it.

HANK: Rhys, only you… Marmite and pickle on rye crisp?

RHYS: In fact I think I've been the opposite of a binger all my life--I get bored easily. I like to be surprised and try new things. When I lived in a country club the other wives wanted me to play tennis with them every morning. I couldn't do that. And these days I have friends who play bridge every day. I think I like my life as a smorgasbord, sampling a little treat here, a little treat there.

HANK: So how about some food confessions from you all--do you ever get a craving something,..and then have it every day until it loses its joy?

CHANGING THE SUBJECT HERE: One thing that will never lose its luster--is a new book  by wonderful favorite author...and right here in my little hot hand is JOHN LESCROART'S brand new THE KEEPER.  It's an ARC, and it's a Dismas Hardy, and  selfishly, I'm not giving mine up. :-)  But, because John is the coolest of all guys, he sent me two! And one is for a lucky commenter.