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Today's cuppa: Irish breakfast tea chased with office coffee

Back on Sept. 13, Washington, D.C., insiders Heath Hall and Brett Thompson went into ABC's "Shark Tank" -- new episodes air Tuesday -- in search of funding for their company, Pork Barrel BBQ. They were seeking $50,000 for 10 percent of their barbecue sauce and rub business, but in the end, after some tough negotiations, they got the cash from "Shark" and real-estate mogul Barbara Corcoran -- in exchange for 50% of the business.

Corcoran even said to Hall, "I can't look at you without picturing you in a pig costume."

But the boys survived and persevered (even catching the attention of the U.K. Telegraph)  -- and here's a Q&A update on the post-"Shark Tank" progress...

Q: What's happened to your business since the influx of cash from Barbara?

Heath (in red T-shirt below) - Since getting our deal with Barbara on "Shark Tank," we've been able to prove that the free market is alive and well. Pork Barrel BBQ products are now available in over 130 stores, we've announced the opening of our first Pork Barrel BBQ restaurant, and we are even in talks to produce Pork Barrel BBQ frozen meals.

Brett (in blue T-shirt below) - Since we were on "Shark Tank," we've been able to take a huge step towards making Pork Barrel BBQ a nationwide brand. In addition to being picked up by major grocery store chains like Harris Teeter and Ukrops, we've had the chance to sell our products at Costco. We are proud to show that Pork Barrel BBQ, a company that isn't owned or operated by the federal government, can still succeed in these difficult economic times.

Q: What else in the way of advice or inspiration has Barbara offered?

Heath - You can't look at Barbara's story and not be inspired - she is a true American success story!  She took a $1,000 investment and turned it into a company worth billions of dollars.  In the few short months we've been working with her, I can already tell that she is a steam engine, and if you're on the track, you're going to get run over. She is a smart, savvy, and a driven business partner - exactly what Pork Barrel BBQ was looking for.

Brett - Barbara is the most savvy, hardworking businesswoman I've ever met. Her energy and "can do" attitude keeps us very focused on our goal to bring Pork Barrel BBQ's "Monumental Flavor" to the entire nation!

Q: As entrepreneurs, what would you want first from Congress if you had your druthers in terms of legislation, regulations or relaxation of regulations?

Heath - Small business is the economic engine that runs America and has made us a world leader for so many years. If Congress doesn't begin to lessen the tax burden and loosen the regulatory burden placed on so many small businesses, I fear that we'll see fewer and fewer Americans take the necessary risks associated with small-business creation. The first thing I'd like to see Congress do is repeal the death tax, which penalizes Americans for following their dreams and unduly burdens them for investing in and building successful businesses.

Brett - I am amazed at how much time we spend complying with federal, state and local regulations - it leaves almost no time to sell Pork Barrel BBQ sauce and rub!

Q: What is the entrepreneurial-funding situation out there? Was "Shark Tank" really your last resort?

Heath - In today's economy, it is very difficult to get the necessary capital it takes to start a small business. We sought funding to help get Pork Barrel BBQ off the ground from a number of sources before we found a bank that would give us a small-business loan. Without the exposure from "Shark Tank" and financial assistance from Barbara, Pork Barrel BBQ might have been a short-lived dream.

Brett - Like so many small businesses, we have a lot of our own money in the company. The combination of being on "Shark Tank" and Barbara's investment really gave us our big break. I just look at the main street in my hometown and see how businesses are struggling to keep their shops open - a chance like "Shark Tank" is really a once-in-a-lifetime opportunity.

Q: What's the favorite flavor of the folks at the Heritage Foundation?

Heath - My coworkers at The Heritage Foundation have been very bipartisan in choosing a favorite between the rub and the sauce (I think some have even stuffed the ballot box voting once for the rub and once for the sauce). It looks like we might have to take this vote to the Supreme Court and have them decide a winner.

Q: BBQ is often associated with Texas or the Deep South, but what does Missouri bring to the table in terms of BBQ culture and history?

Heath - The great thing about BBQ is just how diverse it is and how many styles there are, but if you are from Missouri, you believe that Kansas City BBQ is king. For more than 100 years many have called Kansas City the "Barbecue Capital of the World." There are well over 100 barbecue joints in the area (including legends like Gates and Sons Bar-B-Q and Arthur Bryant's), and Kansas City is host to the American Royal Barbecue Contest - one of the two biggest Barbecue contests in the world.  Kansas City BBQ has a resume that would proudly stand in the same interview line as resumes from Memphis, Texas and the Carolinas.

Q: If you become BBQ moguls, will you abandon politics?

Heath - The founding principles that have allowed this grand experiment called the United States to flourish for more than 200 years is the reason I even have a chance to become a BBQ mogul.  Other American moguls like Rockefeller, Carnegie, and Mellon stayed active in government and politics, and I plan to do the same. For the American system to continue to work, we all must be active participants or this grand experiment won't last for future generations. However, I won't be asking Congress for a bailout - that I promise!

Brett - I think Heath's answer is the most political I've ever read - which is a clear indicator that we never will - or could - abandon politics.

Q: Which political figures do you think would most enjoy a good BBQ (and which would you most like to cook for)?

Heath - I have yet to meat a politician that didn't love great BBQ.  In politics, you always have half of the people loving you and the other half hating you, but in BBQ it seems like everyone is backing you regardless of ideology. In 1769, George Washington wrote an entry into his diary saying he "went up to Alexandria to a 'barbicue.'" Our first Pork Barrel BBQ restaurant will be opening in Alexandria, Va., in the spring and I'd love to get the chance have the Father of our Country come back to Alexandria for another "barbicue."

Brett - I can't believe Heath chose George Washington - I think our BBQ has a real role to play in solving our nation's current problems. We created Pork Barrel BBQ to help bridge the partisan divide and unify our nation.  We are confident that many of our nation's problems can be solved if our elected officials would take time to talk about common sense solutions while eating Pork Barrel BBQ.

Q: Has the "pig costume" comment had any lingering effects?

Heath - Barbara's comment regarding the pig costume has generated a number of reactions.  Some thought it was mean and generated a lot of sympathy, and others thought it was funny and view it as a real improvement for me. I'm just having fun with it and have garnered a whole new level of respect for mascots - it gets hot in those suits! I'm still waiting to see if Barbara will join me at an event in a shark costume?

Brett - Heath has such a great attitude - I'm so happy to have him as my business partner, but I'm even happier that I don't have to wear a pig costume.

Tonight's cuppa: iced green tea with mint -- it's hot in L.A.!

Serendipity Sunday continues, with the next in a selection of shows I either haven't seen before or probably wouldn't ordinarily watch. Up now is Food Network's "Down Home With the Neelys," featuring a couple that owns a barbecue restaurant in the South, and the episode randomly tossed on the DVR is "Blissful BBQ."

In the interests of full disclosure, I must confess that I do not -- for reasons that have nothing to do with whether it tastes good -- eat barbeque (so don't go hating on me, BBQ lovers!), which goes a long way to explaining why I've never watched this show. That being said, here we go...

The impression: Pat and Gina Neely are just the cutest lovebirds ever, and their obvious natural chemistry comes through on screen. They're cooking -- wearing ordinary clothes, not chef's jackets -- in a home kitchen or a set made to look like one. I like that.

In this episode, they're giving a barbecue twist to salmon -- and those of you who read about my trip to "Hell's Kitchen" know how I feel about fish. (So happy I don't have Smell-O-Vision.)

On the other hand, Pat is grilling up some vegetables -- including red onions, peppers and, yum, asparagus -- for a salad with goat cheese. Oooh, I'll take a double helping of that! I can almost take grilled and/or roasted veggies intravenously.

And Gina is making mini brownie bites with orange cream cheese frosting, and you know there can't be anything wrong with that.

Oh, and Gina's also making a lobster salad martini thing. 'Nuff said about that.

The verdict, on a scale of stone cold to tepid to piping hot: Piping hot!

Would I watch again? Not if they're cooking fish, and I do have that barbecue issue, but I'm heading off to Trader Joe's as soon as I finish this show, and I think that grilled veg salad could be in my future (I might swap the goat cheese for feta). So my path just may cross with the Neelys again.

Today's cuppa: Irish breakfast tea

Just a quick note to relate my experiences at a taping of Fox's "Hell's Kitchen" late yesterday afternoon, most of which I'm not allowed to talk about (I signed stuff, lots of stuff. Chef Gordon Ramsay has knives. 'Nuff said).

Unfortunately, the episode being shot when I was there won't be seen for a year or more (we're in cycle five; my episode was for cycle seven), by which time either the economy will be vastly improved, or we'll have a whole new Congress.

So anyone salivating at the idea of seeing me go hungry on TV will have to wait a very long time.

And even if you're willing to wait, you will still be disappointed. The only thing I can talk about was the food, and luckily, we actually got food (as fans know, this doesn't always happen, at least not for everybody in the restaurant).

My only complaint is that there were too many fish dishes among the appetizer selections -- don't really do the fish, unless it's deep-fried and served with chips -- and the only non-fish choice had bleu cheese dressing, also not a fave.

So I ordered something with scallops, gave them and anything that touched them to my dinner companions, who happily shared their red and yellow beets back with me. Yum! Had a lively conversation about which local eatery serves the best beets with our waiter, who was charming.

Then I had a very tasty side dish of mozzarella and tomatoes and an equally tasty entree of hand-cut pappardelle with grilled vegetables and peas in a cream sauce (no, I'm not a vegetarian, but I do love veggies and was in the mood for pasta).

Alas, there was no dessert -- I had high hopes of berry pudding, and my dinner companions were anticipating chocolate -- because of something that happened in the kitchen which, A, I didn't see, and B, if I did, I wouldn't tell you anyway.

But I did have a very nice cuppa coffee.

Bon appetit!

PS: I spent my morning at a table read of an upcoming "Family Guy" episode, a parody of "Star Wars Episode VI: The Return of the Jedi." More to come...

Today's cuppa: hot spiced cider for Thanksgiving

While waiting to go eat a fabulous Thanksgiving meal not cooked by me -- thanks, MaryAnn! -- I thought I'd offer up some cool linkage and a look at the culinary side of a couple of my favorite TV men.

First, click here to see my story on John O'Hurley and today's National Dog Show on NBC. He's posing in the picture with the latest breed added to the official AKC roster. The story explains the rest.

Here's a link to a site that offers a look at a larger image of George Washington's Thanksgiving proclamation and the full text.

Lest you think I've never cooked my own Thanksgiving dinner, I have -- and I make a mean sweet-potato/apple casserole.

Like many, I've also had dinner at the family homestead and at the home of friends.

While the Norman Rockwell image of Thanksgiving has the matriarch of the family offering the bird to the waiting clan, sometimes the man of the house is the one in the kitchen.

And sometimes that man is also a TV personality.

The other day, I checked in with Steve Watson, formerly of Discovery Channel's "Monster House" (we met on the set there) and currently the host of HGTV's "Don't Sweat it." Asked about his Thanksgiving plans, Watson wrote:

"Well, I mix it up every year. I have the same group of friends over every year, so I don't want them to get bored with the menu. Two years ago, I deep-fried a turkey. I use peanut oil.

Last year, I baked Turducken! (Click here for Food Network star Paula Deen's recipe for this multi-poultry extravaganza) Big Hit. This year, I'm going traditional -- 25 lb. turkey and slow-roasted prime rib -- with my dad's old stuffing recipe.

Four loaves of cornbread crumbled into a large pot. I boil a whole chicken, slowly, the night before. I pour the chicken stock into the cornbread and mix in the meat from the chicken. Add lots of sage, salt and pepper. Chop onions and celery. Pour in 4 cans of chicken soup and 4 cans of cream of celery. Stuff the bird and bake the rest like a cake. MMMMMMM...good!

Hungry yet?"

What? Sorry. Had to get a snack in the middle of that. Anyway, on to our next amatueur chef, actor and musician Christian Kane, who has moved from The WB's "Angel" to CBS' "Close to Home" to the upcoming "Leverage" on TNT, premiering Dec. 7.

On Election Night, I did a set visit to "Leverage" in Pasadena (syndicated feature story to come). During the evening, Kane confessed to being a huge Food Network fan and claimed to be no slouch in the kitchen himself.

Asked about his holiday culinary plans, he said, "I love to cook. It's my new art form. I was an art-history major in college. I was featured in a magazine -- I went in and made a rattlesnake steak, which is a bleu cheese-, bacon- and jalapeno-stuffed filet mignon.

"(For Christmas), probably a deep-fried turkey. George Clooney gave me good advice a few years ago. I was using just regular vegetable oil. He said to use olive oil. I use olive oil now, and it comes out unbelievable. I stuff it with garlic and lemons."

And as for that sweet potato/apple casserole recipe of mine, here's what I emailed back to Watson (and no, I don't measure anything, so do it to suit your own taste):

Get an equal number of sweet potatoes and apples -- peel (and core the apples) and slice. Get a couple of big sweet onions -- peel and slice. Starting and finishing with the onions, put alternating layers of all three in a coated casserole dish. Drizzle with a mixture of dark amber maple syrup, fresh-ground nutmeg and pumpkin pie spice. Dot with butter if desired. Bake in a 350-degree oven until done. You can also toss in raisins, walnuts or dried cranberries. Try it! ... I'll be making this on Friday, while watching the "Deadliest Catch" marathon.

Today's cuppa: Mystic Monk Coffee, Mystic Monk Blend

• Tea (made from tiny little tea leaves -- black, green or white): 52 percent
• Coffee: 33 percent
• Tea (made from grass, twigs or other non-tea plant material): 5 percent
• I do not partake of the brewed beverage: 5 percent
• Does a hot toddy count? (also the category for hot chocolate and hot cider): 5 percent

Evidently, tea wins big, but coffee comes in a strong second. This more or less reflects my ratio of tea drinking to coffee drinking, so I'm gratified to be a fair representative of Cuppers as a whole.

As for the non-tea-tea drinkers, the non-brewed-beverage drinkers and the toddy/cocoa/cider folks, thanks for stopping by even though you don't see your cuppas represented (I did do hot chocolate once, though). I appreciate your ability to transcend our beveragal differences.

Any suggestions for the next Hot Cuppa Poll of the Week? I'm contemplating the Marvel vs. DC comic-book debate, favorite TV network, cable vs. broadcast, comedy vs. drama, favorite reality show, serious drama vs. escapist entertainment, etc. (BTW, I enjoy elements of all of the above, as I'm sure many of you do, but we do have our preferences and favorites).

Do any of these tickle your fancy? Other ideas? Happy to hear from you!

Back on Monday with Hot Cuppa Pix of the Week and a preview of Fox's upcoming "The Cleveland Show."

Today's cuppa: English afternoon tea

As you know, I often enjoy a hot brewed beverage while I'm watching TV for your benefit and mine. But do my loyal Cuppers do the same? (No, enjoying the hot cuppa is not a prerequisite for being a Cupper. There's room in the big mug for all.)

Please take my poll! There are no prizes except for the satisfaction of a job well done and a cuppa well sipped.

Thanks for participating. Now get back to work.

UPDATE: As of 4:49 p.m. PST, coffee and tea are in a dead heat, with 47 percent of the vote each. As of this moment, I officially designate the "Does a hot toddy count?" category as the official hot chocolate and hot cider category. Apologies to all chocolate, cider and cinnamon lovers out there for the earlier oversight.

Vote late, vote often! Final results tomorrow.

Today's cuppa: tea with all the trimmings

My love for the brewed beverage does extend beyond this blog. As I am bi-beveragal, enjoying both coffee and tea, I am known to frequent coffeehouses and, on occasion, go out for a full-blown afternoon tea -- pinkies up and all.

Last week, I headed to the Ronald Reagan Presidential Foundation and Library in Simi Valley, Calif., for a "First Lady's Tea and Tour," honoring Nancy Reagan and marking a temporary exhibit of her informal and formal outfits from her White House years.

Here's a few shots of lovely table settings and delicacies -- which received the seal of approval from my mentor in all things tea, the estimable Tia Cupps (previously interviewed here). Click on images for a larger version.

The Library also includes the Air Force One that Reagan used during his presidency. Here are some shots of that from an earlier visit.

And just for fun, here's Saturday's sunset in Los Angeles, made spectacular by the very welcome arrival, after weeks of hot Santa Ana winds and fires, of clouds and rain.