"We Are In This Business To Make People Happy"

Campbell Avenue was a parking lot that day.

For some reason, the few blocks around the U of A were jammed packed with automobiles sitting there, not moving, just watching the traffic lights turn from green, to yellow, to red and repeat. Checking our phone to see if there was a game going on; there wasn't. Switching the radio to see if there was an accident in that area; there wasn't. So what gives? Why is there gridlock traffic on a Wednesday afternoon? We're expected somewhere!

The worst part though? We were hungry.

Knowing that we were going to hang out with the good people of Roma Imports, we wanted to bring our appetites with us. This is not a tough notion seeing as we are always bringing our appetites no matter where we go. But on this day? Forget it. Just some fruit in the morning only made us rather dizzy with our ravenous craving for their sandwiches, pasta dishes, pizzas and....oh man.

Why aren't we moving?

Plus we were late. We told them that we would be there around 2 pm and it was well past that. And we hate to be late! Especially when food is involved.

Eventually the cars ahead of us began to move and soon we were on our way, to that near hidden gem of an Italian market and deli, tucked away in an industrial section of Tucson knowing that homemade goodness and salvation wrapped in chewy bread and stuffed with cured cold cuts and sharp cheese awaited us.

So when we saw their Italian flag waving proudly in the distance in the late afternoon breeze, we knew that everything would be alright.

We had arrived. 

We want to drown in this sea of cured meats

If you haven't been to Roma Imports, well, then...you need to get here. For fans of authentic Italian food, deli sandwiches and retail cooking needs, this is the place to come. Sure it had been a while since we stepped foot in the place but thanks to wanting to feature them in this article, we were so glad to be back.

What makes Roma Imports so special is not only the quality of its food, the friendly staff and the hard to get to kitchen items, but it has to be the location.

Nestled in the near desolate area between the South Kino and Aviation Parkway, the only real sign of its life is a tall spire displaying the Italian flag (as we mentioned before) and the collection of cars and trucks parked around it from dedicated customers and fans of Roma's delectable selection of house made pasta dishes, desserts, deli items, salads, fresh soups and, our personal favorite, the homemade sausages and sauces and, oh...all of it, so delicious.

Another factor that distinguishes Roma from other specialty delis and markets is that they have a long stretch of prepared frozen items for you to take home and cook at your leisure. You might have a favorite pizza joint to go to but you seriously need to give the hand crafted pies here a go around. Straight hot from your own oven, you might just keep making the drive to the little white bungalow of goodness when you are craving a sumptuous pizza.

We at the Tucson Homeskillet, if you have been keeping up with us, are decidedly deli obsessed and to get to one with a definite Italian spin on things just drives us a little more crazed with a food fervor. You know we love us some Roma and promised ourselves and the good folks there that we wont be such strangers and plan on coming back on a regular basis.

"You look familiar," said Koreen, who claims to not be the manager but rather the resident mirth maker.

"Yeah," said Metal Mark, "but it's been a while. Sorry."

"How about an Ultimate Roma sandwich?"

"Make it a Matt's Special and we're on!"

See, you're going to have to get here to see what we were talking about.

More pasta than you can shake a penne at

After our well needed, and amazing, sandwich, we sat down with owner Lilian Spieth to get the lowdown on her variant background and how Roma Imports, as it is known today, got to its near food cult status.

"So I was born in India and my family immigrated to Israel when I was 14," Lilian said in her small office by the front entrance as phones rang and employees clocked in and out. "I married my husband, who is German, and he was into mining so we moved a lot. We lived in England, Denmark and Scotland and then Washington state, then Colorado, then Germany then Arizona.

"When we came to Arizona I needed something to do. So this business was up for sale and I kind of thought maybe I could do this. And I had never done anything like this. I was a stay at home mom, which I had done when we moved around."

Imagine that: A woman born in India, growing up in Israel, marrying a German man who then bought an Italian food shop in Tucson, Arizona. On top of all of that, has never worked in the food industry.

Oh yeah, this is some good stuff here. Article nearly writes itself.

Love it.

International flavors galore

"It belonged to a Sicilian family," Lilian mentioned when she initially was interested in buying the original concept of Roma Imports, "but they did mainly wholesale, basically providing products to the Italian restaurants at the time. This was in the late '90's and there weren't so many providers; like some of the bigger corporate services didn't carry specialty Italian items such as they did. They sold a lot of grated cheese, pasta, tomatoes to restaurants and pizza places...but they wanted to get out.

"The owner was getting old and when they sold the business to me I decided to see if retail would work. So I started cooking and the more I cooked, well, it just took off from there. People seemed to really like it."

That is putting it mildly. Sure the shop is a bit hidden, but you should see this place at lunch. Lines out the door. Luckily we got here between the lunch and dinner rush so we were good, but, oh yeah, we've been here at prime lunch time and little Roma is packed.

And if you've had their food, you know why.

Probably best if you just get one of each

Intrigued by Lilian's very diverse upbringing and the fact that she has never worked in the service industry before she purchased Roma Imports, we just had to know how her amazing culinary rise to local acclaim came about.

"At first when I started to cook here I tried to keep the integrity of the Italian influence, because that's what it was. I didn't want to rock the boat. So I made lasagnas and baked ziti, meatballs and fresh mozzarella, so I just started to expand the Italian items first.

"Only later, when I got more comfortable with what I was doing, I wanted to see if I could challenge my customers with other things that I grew up with which is what you see on the shelves and in the counters today. Everything developed over time.

"You know when when I took over this business I never stepped foot in a commercial kitchen. I had never even owned a business before!" 

Which makes her, and her success, so awesome.

House made sausage just chillin'

Never owning a business before and not too keen on how things work in the food world, the neighborhood Roma sits on isn't exactly a bustling thoroughfare of families and casual passersby. Quite the opposite. We've been here before and we still had a bit of an issue getting there...again. But once you make it a regular routine (which we totally plan on doing) then the idea of 'turn left here, then another left' becomes common, it actually doesn't seem much like a chore at all.

In fact, it becomes a bit of a treasure hunt, which we can totally food geek out on.

"I guess I was too naive at first to think that the location was a problem," Lilian laughs when asked about her secluded locale.

"So I honestly was not aware of the challenge of the issue. I just did my own thing. But it doesn't seem to be a problem now."

When you got customers busting down your door for your food, yeah...no problem at all.

Bold and beautiful selection of cheeses

"Listening to customers was the way I expanded our business. If five people asked me for something I brought it in. It was very easy to expand," notes Lilian on the difference from the tiny space of the original concept to what we know Roma Imports today. "The store was really tiny when I first bought it. Most of the space you see today was originally used for storage for the wholesale. In fact we expanded three times, slowly moving the wall back a little bit and back a little further. Until we finally pushed it to the end.

"It was about five years that we were open when we started the sandwich station. At first I said that if I sold fifteen sandwiches a day I would be happy. And it just kind of took off."

They sell fifteen sandwiches every five minutes. C'mon now...

Shelves and shelves of absolute deliciousness 

Asking about the biggest challenge to running a food based business in Tucson, Lilian had this to say:

"I would have to say staff is the biggest challenge of running a business such as this. Its making sure you are taking care of them and making sure they stay. I am very lucky to have people that have been with me for many years but like other food related businesses, you have rotation. I try to keep the good ones because, you know, they become family."

And, the biggest reward?

"And that is also the biggest reward as well. You come here in the morning and it's like....home."

You can't eat just one, trust us...we tried

"The lasagna is one of our biggest selling items but I would have to say our porchetta sandwich is one of the most popular items," is what she had to say if there was a signature item at Roma's. "It's a slow roasted pork and it is very delicious. Pork may not be for everybody but for those that do love it, love this sandwich."

As far as future plans for her business, Lilian was pretty firm on one thing.

"Honestly," she said nodding, "stability is my goal for this place. Over the years I have been asked countless times to open a second location and I have not felt comfortable with that idea. Basically my goal is to run Roma with the same...soul, if that makes sense?"

It does.

"It has to make us happy and for my customers and me to be happy...and that is enough."

It is.

Mini pizzas, mini pizzas...get in our bellies!

For those of us that know and love this place, think of this blog post as an ode to one of our favorite markets and delis in Tucson. The food, as well as the staff, are always fantastic.

But for those that have yet to venture out to the yonder where Roma Imports reigns supreme, let this be a prompt for your upcoming culinary adventure. Take it from us, you just need to try one of each.

Of what you may ask?

All of it.

One. Of. Each.

To find out what their daily specials are, their amazing "feasts", upcoming events and all of the fun and fare happening there, you can (and must!) follow them on Facebook.

Now it is time to stop typing and to figure out what to do with all of this sausage, sauce and noodles.

Like we said...one of each.

It's a tough job, but...somebody has to do it.

Cheers!

Thank you Roma Imports!

Camera, Typing and Eating
"Metal" Mark Whittaker
Middle of September, 2016

Metal Influence:

ANTHRAX

"State of Euphoria"

Wait...Italian Food That's Good, Fast AND Affordable? Let's Do This!

Falafel King struggled in that location on Campbell and Ft. Lowell for a time, only to close its doors in early 2016. Falafel King was good, it had its moments, but the fact that the site is situated next to one of the better taquerias in town, a bustling sandwich shop, a Mexican food staple and an Asian restaurant that continues to impress and persist, it became quite apparent that the fare they were dishing out just couldn't manage with the nearby food competition.

We weren't devastated when Falafel King left, there are far greater Mediterranean spots in the immediate vicinity, but for a quick shawarma at a good price it was one of the better options in the neighborhood.

A few months later the marquee came down only to be replaced with a bigger and brighter one. The name was different and the concept seemed to be a complete 180 from the previous occupant.

It read: Orenccio's Ristorante Terrazza...Express!

Paninis comin' up!

Wait. The slightly upscale Italian restaurant on River and Campbell and the o.g. place in Nogales is opening up an "express" spot in midtown Tucson? For realzies?

The restaurant row of Campbell Avenue is wrought with all kinds of badass eateries, most of which feature Italian inspired food. Sauce is right down the street, next to that is Old Chicago and down a ways is Pionic, all of which dish out quick and tasty sandwiches, pizzas and pastas for not a lot of dough. So where will Orenncio's fit in? Or will it?

Either way, we were excited to see what they had to offer and see if the "express" food could hold up to their sit down, $20 a plate (to start) Italian dishes.

Thing is....we would have to wait a bit to get there.

Veggie lasagna in all of its glory

The sign was up, the internet was slightly a-buzz with information and anticipation of the new location and I even sent them a message via social media asking when they are going to open.

"We actually open this Thursday," was the response. "We hope to see you there!"

That was June 9th.

Newspaper still covered the windows, for another two months or so. But, eventually, the windows were clear, the "OPEN" sign was on and the doors were unlocked and ready to welcome customers.

That's when the Tucson Homeskillet crew stepped in and ordered up.

And here is what went down:

It can't be an Italian joint if you don't got Tony up on the wall

It's a relatively small space, reminiscent of the old Falafel King layout; plain but functional.
There were some tables inside and out on the patio, classic Italian music played lightly over the house system and two guys behind the counter greeted us as we entered. A long menu is stretched out over the ordering area with items similar to the other restaurants but at a fraction of the cost.

With an fairly decent yet paired down menu, we decided to start off with a couple of appetizers. 

Orenccio's Express meat and cheese board, the Tabla de Quesos, was only $9 and it had an impressive selection of thinly sliced prosciutto and salami, well thought out cheese varieties to accompany the cured meat, fresh crackers and seasonal fruit to round it off. For nine dollars. And it wasn't skimpy. Oh no. And it was really good.

You kiddin' me? A charcuterie board for less than ten bucks? So far we were beginning to like this place.

Next up we tried out the Insalata Caprese, you know, the caprese salad. Again for $7 we were treated to a hearty line of summer ripe tomatoes, house made mozzarella, a bright chiffonade of basil and then drizzled with a balsamic glaze dressing that was tart and acidic without being overpowering. All of the elements came together nicely and this just made us excited for our other entrees that were coming up.

Two tasty and generous appetizers for less than $20...in a Italian joint?

C'mon.

The Rat Pack panini with thick steak cut fries

Orenccio's Express has six different styles of panini sandwiches and we ended up, initially, getting two to try out.

The "Rat Pack" sandwich promises both smoked and grilled salmon, with cream cheese and pesto. This panini was good but not the best salmon and cream cheese combo we have had. All the flavors came together but, not too sure, it needs a bit of work. The salmon was a bit fishy and even with the cream cheese and pesto it felt a bit dry. Hopefully they will read this and fix it but overall, for $7, and served with chunky and well seasoned steak fries (which are kind of my favorite), it was a nice lunchtime treat.

The other one we sampled was the D Pollo Panini...you know, chicken panini. This one was made with grilled onions, basil, mayo and a dash of red pepper flakes. Redemption came with this sandwich because we really enjoyed the flavor fusions here, even if they were a bit elementary. Perfectly cooked and seasoned chicken, the mayo added a nice decadent viscosity and the basil and red pepper made for a slightly spicy and verdant bite each time. This made us hungry and curious for the other paninis which include a "Dean Martin Burger", a fish fillet panini and a veggie option.

All served with fresh and crunchy lettuce, tomato and onions, the paninis, so far, were tasty, and we are sure that with a little time, focus and getting that grill a work out and seasoned, this could be the next midtown hot spot for a quick and delicious lunch or dinner.

Your basic spaghetti with marinara yet better than mom makes

Finally we gave some of their pasta dishes a spin around the block. Orenccio's Express has nine different options here, all of which are under $10. That's, like, totally unheard of in most Italian restaurants. Heck, you can barely escape a mid ranged Italian joint without shelling out 12 bucks for angel hair in red sauce. Here though, you wont go broke getting your succulent carb fix in.

We ordered the "Nona Esther" or the veggie lasagna, which lists cauliflower, zucchini, carrots and spinach as their features all surrounded with a deep marinara sauce and topped with mozzarella and ricotta cheeses. To say the amount and style cuts of the vegetables were ample and rustic is putting it mildly. They don't kid around with the cauliflower and zucchini and the carrots were thick and bold along with a good dose of spinach to round it out. With the sauce and cheese this was one of the better veggie lasagnas we have had for this price and you wont leave hungry after eating it.

One problem though: We got two, two big unremoved bay leaves in some bites and that threw us off a tad. Not only were the leaves full sized but they were pretty stiff so we could have sliced our tongue if we weren't careful. This is all in the learning process though, seeing as this concept just opened its doors, although leaving bay leaves in a dish like that is a bit of an oversight. Still, the veggie lasagna was a delight and we hope in the future they will be a bit more careful with their preparation of this dish.

Finally we tried out the classic spaghetti marinara. Because, think about it, if they screw this item up they should rethink their business plan, quickly. An Italian restaurant getting a basic spaghetti marinara wrong? No way. It's like eating a bad club sandwich in a funky diner or a crappy taco in a Mexican joint. If you can't do the essentials then it's time to pack it up and start selling insurance or something.

Luckily, this dish was great. Simple, slightly perfect and very satisfying. The sauce had a good sweetness to it, which we liked, and the pasta was al dente and was a perfect cling for the robust marinara. Topped with some good parmesan cheese and basil flakes, there really isn't more to say than, yeah, for $7 you are treated to a nice Italian comfort food staple and for that we were thankful that they got it right.

Paired down menu, paired down prices

Orenccio's Express is still new, still developing but we can see them becoming a lunchtime go to and dinner to go hot spot in the near future. Cheaper than most Italian fare in the district and better than at least one, Orenccio's does the other two original locations proper by giving the working folks in the central area with not a lot of time, or cash, on their hands a nice flavorful respite and a refreshing break from the usual greasy drek from nearby fast food establishments.

We will definitely be back for more and are excited to try out all of the other dishes on the menu. I mean, we really want to dig into the Ahi tuna hummus and the beef bisteck panini looks and sounds amazing. Hopefully with a bit of practice and spice along with some wear in the kitchen this concept and location could really take off.

Wait, they have a linguine with sirloin, broccoli and...teriyaki? Serious?

Sorry, gotta go. Just reading that made us hungry.

Cheers!

Thank you Orenncio's!

Camera, Typing and Eating
"Metal" Mark Whittaker
Late-ish August, 2016

Metal Influence:

UFOMAMMUT

"Oro: Opus Altar"

The Stars Looks Very Different Today and I Don't Want To Live Forever!

(You know, as I type this we all just found out that actor Alan Rickman has died as well. This is not a good year, thus far, for male Brits over 60. Perhaps in a future Homeskillet we can do something about Rickman but, for now, this is all about Bowie and Lemmy...)


On my birthday, December 28th, just as we sat down with friends at the local pub to enjoy a toast and drink to me being on Earth for 45 years, my wife looked up from her phone and sadly proclaimed "Lemmy just died."

Not a great way to start off my birthday if you ask me. I mean, we all knew he was getting up in age and wasn't in the greatest of health, but for some reason we of the Metal community always thought that man would live forever, even though in his band's most infamous song "Ace of Spades" he liked to proclaim otherwise.

This was quite the bummer to end 2015. A relative good year compared to 2014 where we lost my dad, my dad's husband, She-Ra's grandmother, we had to put our dog down then our cat was eaten by a coyote. Yeah. 2014 sucked.

But I took Lemmy's passing on my birthday as a sort of sign. Me being Metal Mark and all and Lemmy and Motorhead being huge influences in the rock and Metal arenas, perhaps this icon suddenly becoming all too mortal made me realize that I too only have a short way in this life and to get going on all those projects and supposed goals. This website being a big part of that. So I went into 2016 with a new focus and breath knowing only good things could come my way if I persevered and tried just a little bit harder.

Then, boom. David Bowie died a few weeks later.

I mean...what? Again, we all knew he had put himself in relative exile from the public due to health concerns but...David Bowie? No. The Space Oddity couldn't leave us anytime soon, or ever really. But, again, there it was: the mortal spin of the clock. Even Ziggy wasn't immortal enough to avoid the rot of cancer and for that, the sun seems a little less bright without him in our world.

Now, I had in mind another piece for the Tucson Homeskillet but after two of my lifelong musical heroes passed within just a few short weeks of one another, I knew I had to do something special.

What follows is a food and drink celebration of both David Jones (later to become Bowie as to not be confused with a certain Monkee) and Ian Frasier Kilmister, aka Lemmy of the powerhouse Metal band Motorhead (and, yes, Hawkwind, but, c'mon...).

We will miss both of you very much and cannot express our gratitude for all you've done for the planet.

Now...let's get cooking!

BOWIE

A rare shot of the Thin White Duke eating

David Bowie was a slight man. Tall, with heterochromia eyes and rather skinny. So to think this guy would actually have a favorite dish, let alone one that is rooted deep in his British heritage, seems rather daunting. But he does and it's one that is a staple comfort food for most Brits when the usual sleet continues to flurry down in its drab wet unwelcome shiver.

Bowie loved Shepherd's Pie.

It took some digging but I found that the slender king did love him some mashed potato topped meat and peas. Most likely a taste from home seeing as he traveled a lot and was, in one way or another, on the move. Eating exotic food all the time or just craft service during a show or shoot, I can totally see Bowie craving something simple and glorious from his home country, a dish made to keep the frozen shepherds going on long days or a hot delight coming home after that said day on the Moors.

Here is a recipe you can make to honor the Diamond Dog:

Bowie's Favorite: Traditional English Shepherd's Pie

For the potatoes:
1 1/2 pounds russet potatoes
1/4 cup half-and-half
2 ounces unsalted butter
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 egg yolk 

For the meat filling:
2 tablespoons canola oil
1 cup chopped onion
2 carrots, peeled and diced small
2 cloves garlic, minced
1 1/2 pounds ground lamb
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
2 teaspoons tomato paste
1 cup chicken broth
1 teaspoon Worcestershire sauce
2 teaspoons freshly chopped rosemary leaves
1 teaspoon freshly chopped thyme leaves
1/2 cup fresh or frozen corn kernels
1/2 cup fresh or frozen English peas


Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.

Preheat the oven to 400 degrees F.

While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.

Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

David and Iman

As you know, Bowie was married to model Iman since 1992. Her being Somali, her ethnic beauty was a welcome shock to the fashion industry and I'm sure she introduced David to some traditional foods and dishes from her home country in Africa.

David Bowie was born in Brixton, a suburb of London, which has an amazing public market where folks from all over come to shop for hard to find items and spices. The Brixton Market is known for its largely Caribbean influence, along with, yes, a big African constituency.

Brixton Market, alive with African and Caribbean flavors and colors

So, why not combine the two and see what we can come up with? With a love for Shepherd's Pie, I'm sure Bowie loved him some Afro-Caribbean influenced curried meat and rice. I mean, who wouldn't? Iman on one side and his hometown market in another, I found a dish that transcends both cultures and brings the similarities of them together.

Loved on both seas, curried goat and rice is a great way to get a taste of his home city and the country of his glamorous widow.

Check it out:

Afro-Caribbean Curried Goat with Rice

3 lbs Goat meat, chopped in cubes
2 tsp Salt
1 tsp Black pepper
5-6 Tbsp Curry powder
1 large Onion, sliced
4-6 cloves Garlic, minced
1 Scotch bonnet pepper, slice and discard seeds (handle with care)
4 Tbsp Cooking oil
4 cups boiling Water
1 large spring Thyme
1 medium Onion, chopped
3 medium Potatoes, each cut in 3 pieces
1 Tbsp Tomato ketchup

Season Meat
Mix together goat meat, salt, black pepper, 4 Tbsp curry powder, 1 large onion sliced, garlic, Scotch bonnet pepper. Please in the fridge overnight (or at least 5 hours) to marinate.

Remove the sliced onions and scotch bonnet pepper from the bowl of marinated goat meat and set aside.

Heat cooking oil in large saucepan on High. Place goat meat in pan and brown to seal in juices.

Once the meat is browned add thyme and 2 cups of boiling water; cover, lower heat to Medium-Low and simmer for about 1 hour.

Chop 1 medium onion and add to pot along with the sliced onion and Scotch bonnet pepper that was set aside earlier.

Add 2 cups of boiling water and bring to a boil.

Taste and remove Scotch bonnet pepper based on your taste; add more curry powder to taste.

Add potatoes and tomato ketchup; simmer on low heat for 1/2 hour, or until the meat is falling off the bone.

Bartender Bowie

To cap off a culinary trip down the Bowie skyway, I found a drink that was named after the multi talented androgynous cynosure.

Simply called "The David Bowie", New Deal Distillery in Portland, Oregon concocted a rather sweet and stalwart cocktail to honor the man behind Aladdin Sane. I, personally, haven't tried it yet, but if you out there reading this give it a go, let me know what you thought.

I'm sure after a couple of these you'll start to throw glitter in the air, wear tight pants and start warbling "Dance magic dance!"

Here's how to do it:

2 1/2 oz New Deal Mud Puddle chocolate liquor

1/2 oz bourbon (choose a sweeter bourbon like Four Roses)

Orange wedge, for garnish

Serve in a high ball glass.

The David Bowie

LEMMY

The man, the myth, the moles

“My ethic is: ‘Eat, drink and be merry, for tomorrow we die.’ You can be as careful as you want, but you’re going to die anyway, so why not have fun?” 

Lemmy was a man that lived by his own premise. He did what he wanted, played the music he wanted to play and, most importantly, ate and drank what he wanted.

We all know he was joined at the hip/mouth with his always present Jack and Coke but the guy did like to eat now and then. Except vegetables. He hated vegetables. Except mushy peas.

And potatoes.

Like all good hard living Brits, Lemmy loved him some properly fried "chips", or what we call here in the States, fries.

In a recent documentary, Lemmy takes a break from playing a World War 2 video game to make himself some good old fashioned pub style chips. Carbs are always the perfect antidote to too many whiskey and cola drinks. So if you wanna eat like Lemmy, you need to know how to cook like Lemmy.

Here is a traditional fried chip recipe courtesy of a chef at a prominent chip shop in the UK.

Lemmy's Favorite Snack: Fried British Chips

200g/half pound Maris Piper potatoes (or Burbank russet) per person.
Dripping or other animal fat, to cook (enough to half-fill your pan when melted)

You'll need a cooking thermometer, or electric deep fat fryer for this recipe.

Peel your potatoes and cut into chips – approximately 1cm for thick-cut chips, half that for thinner ones. Rinse well under cold water, then drain.

Put the chips into a pan of cold, salted water, and bring to the boil. Turn down the heat, and simmer until just soft to the point of a knife.

Drain, pat dry and allow to cool, then put in the fridge until cold.

Heat your fat to 120C/250 degrees, and add the chips. Don't overcrowd the pan. Blanch for about five minutes until cooked through but not colored.

Remove, drain, pat dry, and refrigerate.

When you're ready to eat, heat the fat to 160C/320 degrees and add the chips. Cook until crisp and golden, then remove, drain, season and serve immediately.

Lemmy outside of his favorite LA hangout, the Rainbow bar & Grill

When Lemmy moved to Los Angeles he set up his man hovel near the infamous Sunset Strip go-to palace of historical rock star decadence, the Rainbow Bar & Grill. I, actually, have been here and, yeah...I don't know. It's more of a tourist attraction than some dark bar for aging rock stars to sit in relative silence and drink a good honest drink. In fact, I always thought the Rainbow was kind of horse crap. They serve up "Italian" fare and, believe me, the food ain't cheap. I mean, nearly $20 for a plate of pasta. Ugh. Sure they claim the noodles are handmade in Italy and imported fresh daily, but still.

Here's the thing: Lemmy liked to eat his food cold. Don't ask me why and it's a bit too late to ask the gruff rocker himself. Apparently he couldn't afford room service for so long that he wound up eating food left out for days on end in hotel hallways and developed a taste for rather un-fresh fare. Whatever. I don't know. Honestly, I don't care. Lemmy was too influential and individualistic to read too deeply into this quirky palate note.

So what I did here was find a copycat recipe from the Rainbow Bar & Grill of their spaghetti and meat sauce (minus the onions because Lemmy hated onions, which is rough because it's normally an essential element to the dish) with the suggestion that, I guess, stock it in the fridge for a while till the steam wears off and you're left with a plate of squishy meat soaked noodles.

It's what he would want you to eat to remember him by.

I guess.

Anyway...enjoy?

Rainbow Bar & Grill's Famous Spaghetti with Meat Sauce

1/4 cup extra virgin olive oil, divided
1 1/2 lbs lean ground beef (85% or 90%)
1 medium carrot, finely grated (about 1/2 cup)
4 cloves garlic, finely minced
2 (28 oz) cans crushed Roma tomatoes
1/4 cup chopped fresh basil
2 Tbsp chopped fresh parsley
1 tsp dried rosemary, crushed
3/4 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp dried marjoram
1/2 tsp dried sage
2 bay leaves
1/2 tsp salt, or to taste
1/4 tsp freshly ground black pepper
1/2 - 1 cup chicken or beef broth, to thin sauce if desired

In a large non-stick sauce pot, heat 1 Tbsp olive oil over medium high heat. Crumble ground beef into pot (approximately 1 inch pieces). Brown beef, stirring occasionally (I was always taught to stir constantly but this makes your beef gray, let it brown on bottom and only stir occasionally) and breaking up beef as you stir, until cooked through. Drain ground beef, reserving 1 Tbsp fat in pot. Place browned beef in a food processor and pulse until finely ground, about 10 - 15 seconds, set aside. Saute carrot and onion in reserved fat over medium high heat until golden, about 4 minutes, adding in garlic during the last minute of sauteing. Remove from heat (this will reduce splattering) and stir in 2 cans crushed Roma tomatoes, remaining 3 Tbsp extra virgin olive oil, basil, parsley, rosemary, thyme, oregano, marjoram, sage, bay leaves, salt, pepper and browned beef. Return pot to low heat and simmer uncovered, 5 - 8 hours (yes minimum of 5 hours), stirring occasionally. Add broth to sauce to thin sauce if desired (at about 4 hours sauce will be pretty thick so if you want it any thinner just add broth to desired consistency. Also, once it reaches the thickness you want you can cover it with a lid to reduce further condensation). Remove bay leaves and serve sauce warm over pasta garnished with grated cheeses and additional chopped fresh parsley or basil if desired.

Serve cold!

Lemmy enjoying his signature drink

Finally, Lemmy is known for his love of whiskey spiked cola, better known as a Jack and Coke. The man was so infamous for this that Jack Daniels whiskey actually renamed a limited edition single barrel whiskey after his band. Food and Beverage magazine has decided that a Jack and Coke be forever known as, that's right, The Lemmy.

We of the Metal contingency (and me personally) totally and utterly approve of this.

So to wind up this ode to our fallen rock god heroes, I now give you the ultimate recipe for the ultimate drink for the ultimate man behind the most ultimate music.

Please enjoy responsibly. Or not. Screw it. Lemmy did what he wanted and you should too.

Do what you want. Just don't be an idiot about it.

Cheers!

2 Parts Jack Daniels Whiskey
2 Parts Coke

Which is now officially known as:

Photo Uploads, Research and Typing
"Metal" Mark Whittaker
Near Mid-January, 2016

Metal Influence:

Motorhead

"Killed By Death"