tag:blogger.com,1999:blog-24227892366953897272024-02-08T06:59:53.793-07:00Eat First, Chew LaterFood isn't just a means for survival. It's an art form. Some places don't value the artistry of it but just exist to fill your stomach. This blog seeks to illustrate the excitement of eating.JAKEhttp://www.blogger.com/profile/14647367513706767138noreply@blogger.comBlogger44125tag:blogger.com,1999:blog-2422789236695389727.post-17464361004646303162012-04-11T21:38:00.000-06:002012-04-11T21:38:20.467-06:00Least Favorite Dining Companions<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">It's happened to all of us. You go out to eat with someone you don't know too well. Most likely, someone you've never gone out to eat with before. Minutes into the meal, they do something that makes you silently groan, something that may make the meal even longer. At this point, I imagine you have an action in mind that drives you nuts at restaurants. Since I love to rant, I'll give you my top 5 least favorite traits of dining companions.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">"<b>Check on our order.</b>" Do you know this person? Are you this person? Seemingly, they are in a rush, though they have nowhere to go. Soon after ordering, they grab the waiter or most likely some random employee and ask them to go "check on our order." Years ago, I went to dinner with someone who did this on separate occasions. Both times, it had not been long after the order was placed. One of the times, the manager came out to apologize. I was embarrassed and saw no need to receive an apology. This person needs a lesson in patience and perhaps something "in their order."</span></blockquote>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><b>Second-class citizens. </b> These are the people who tend to not acknowledge the waitress/waiter's presence. . . ever. They treat a restaurant like some Hindu caste system, pretending the waiters do not deserve eye contact or attention. They have no interest in hearing the specials or the waiter's attempt to be friendly. I tend to overcompensate in this circumstance and treat the waiter like a long-lost friend. This person will also stare at the bill trying to figure out 15% gratuity to the penny, and that's only if the service was "extra special."</span></blockquote>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><b>"On the side."</b> The picky eater, who wants everything on the side or needs details as to what is in every dish. I'm not referring to one who is allergic or is watching their weight or even <a href="http://eatfirstchewlater.blogspot.com/2011/03/onions.html" target="_blank"><b>this person</b></a>. I'm talking about the individual who thinks they're at Burger King and can always "have it their way." If you're at a decent restaurant, there's a reason the menu looks the way it does. It's because those foods go together. I know someone who would request to replace Romaine lettuce with Iceberg lettuce wherever possible. Beyond the fact that you're specifically asking for less flavor, you should try to abide by the menu. This person also refuses to ever try new things and will probably order the most boring thing on the menu. If this is you, you sound like <a href="http://www.youtube.com/watch?v=cnlm2e3EN78" target="_blank"><b>this</b></a> when ordering.</span></blockquote>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><b>Well-done.</b> I don't really get angry at this person, but if you are extra anal about the temperature of your meat, it bothers me. I'm referring to your steak not being done enough. Medium rare is the perfect temperature for ideal consumption of many meats. Once you start to get increasingly done, you lose flavor and moistness. . . fast. A request for a well-done steak is a request for the kitchen to start cooking your steak, walk away, and come back if they happen to remember. Don't ask for burnt meat, just get the chicken.</span></blockquote>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><b>Same-siders</b>. I needed to have 5 in order to have a top 5, so I threw this one in. Obviously, if I'm out with people, they'll probably sit on the same side. It's the couple that's out with just themselves but sit on the same side of the table/booth. This is very odd to me. Why are you on the same side? Are you conspiring to harm someone? Put both on your hands on the table. I know I'm not alone in feeling this way. Here's <a href="http://www.youtube.com/watch?v=S4LCiqyxDlo" target="_blank"><b>proof</b></a>. </span></blockquote>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Honestly, I don't eat out with these types of people too often. Most of my dining companions don't fall into the top 5. Maybe that's on purpose. However, if you're one of these people, stop being a jerk to the waiter. They control your food until it's on the table. If you're at a nice restaurant, respect the menu and the chef-suggested temperature. Finally, if you're sitting on the same-side, stop whispering. What other annoyances have I missed?</span><br />
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</blockquote>JAKEhttp://www.blogger.com/profile/14647367513706767138noreply@blogger.com0tag:blogger.com,1999:blog-2422789236695389727.post-83531598842963920482012-04-02T21:31:00.001-06:002012-04-03T22:07:52.057-06:00DLT Stop #1, ChoLon Bistro<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-3BOSJ5wLl6o/T3pyxKSEPbI/AAAAAAAAAac/s2vl9IOEHcc/s1600/CholonBoatLogo.png" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-3BOSJ5wLl6o/T3pyxKSEPbI/AAAAAAAAAac/s2vl9IOEHcc/s1600/CholonBoatLogo.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: xx-small;">Image from: https://www.cholon.com/denver/about-us</span></td></tr>
</tbody></table>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Stop #1 on the Denver Lunch Tour (#denverlunchtour) was at ChoLon Bistro. ChoLon is an Asian bistro serving some modern Asian fare. I had relatively high expectations going into the restaurant based on what I had read about the chef and the reviews I'd seen. To be honest, I hate having high expectations. I'm one of those people that believes high expectations equals extreme disappointment. I tried to mellow them out and say to myself that this was only lunch, so it may not be as good.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Thankfully, my high expectations were too low. One review mentioned that the sweet onion dumplings were not to be missed. We started with those. The dumplings had the appearance of a normal Asian dumpling, yet when prodded with a chopstick, their texture was similar to what I imagine a jellyfish feels like (without the sting). The waitress recommended we let them cool, which I did. . . but not long enough. The first dumpling was a little fireball forcing me to awkwardly exhale as though that would somehow cool it down. Despite the heat, the taste was evident, I was eating french onion soup in dumpling form. I don't even like french onion soup, but this flavor was remarkable. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">For my main entree, I went with the fish tacos. Another dish that is somewhat uncharacteristic of me, but the waitress said it was good. As you can see from the photo, the tacos came out tostada-style. I can't stand tostadas. They're like uncooked nachos or stale tacos. They looked attractive enough that I took a photo, but I was concerned that I couldn't fold them. Another issue I have with tacos is that when you start to eat them, the food falls out the back like a drunk on a wagon train. You know what's bizarre about all these issues that I concerned myself with? It's as though they had a meeting beforehand to determine how they would address them. The tacos were actual tacos that could be folded (without breaking), and the ingredients stayed on the taco through my last bite. I didn't have to push any ingredients back on to the the taco with my pinkie finger (my designated clean finger while eating. . . don't ask me why). The flavors were remarkable. Not one flavor overpowered another, which was tough to believe considering the amount of fresh cilantro that was piled on. With Mexican tacos, you usually have one strong ingredient like salsa that takes over, but this was perfectly balanced.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">I was full without being uncomfortable, and the meal was relatively inexpensive considering the quality. For Stop #1, I am now concerned about how the rest of the restaurants will be able to stack up against ChoLon Bistro. Rest assured, I am keeping my expectations as low as possible.</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-AHZV-tE4v2w/T3py1QHBb7I/AAAAAAAAAak/m_0DMDto9x8/s1600/IMG_1632.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-AHZV-tE4v2w/T3py1QHBb7I/AAAAAAAAAak/m_0DMDto9x8/s320/IMG_1632.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cha Ca La Taco</span></td></tr>
</tbody></table>JAKEhttp://www.blogger.com/profile/14647367513706767138noreply@blogger.com0tag:blogger.com,1999:blog-2422789236695389727.post-77921975028605223012012-03-26T15:38:00.000-06:002012-03-26T15:38:25.377-06:00Denver Lunch Tour<div style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: x-small;">Get ready for the Denver Lunch Tour (or #denverlunchtour)! Downtown offers quite a few quality restaurants and many of them are open for lunch. Furthermore, there are values to be had at lunchtime. Many restaurants offer a very similar menu during the day just scaled down a little. It allows one to sample a great menu at a great discount.</span></div>
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<span style="font-size: x-small;">Because of this, I have put together the Denver Lunch Tour. The below restaurants are places I intend to visit and determine how their lunch menus compare. Let me know what you think about my list.</span></div>
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<span style="font-size: x-small;"><br style="font-family: Arial,Helvetica,sans-serif;" /><a href="https://www.cholon.com/denver/asian-restaurant-menu/smallbites" style="font-family: Arial,Helvetica,sans-serif;" target="_blank">Cholon Bistro</a><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;"> </span><br style="font-family: Arial,Helvetica,sans-serif;" /><a href="http://thekitchencommunity.com/the-kitchen-denver/" style="font-family: Arial,Helvetica,sans-serif;" target="_blank">The Kitchen</a><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;"> </span><br style="font-family: Arial,Helvetica,sans-serif;" /><a href="http://thaifoodcartdowntowndenver.com/?q=node/2" style="font-family: Arial,Helvetica,sans-serif;" target="_blank">Thai Food Cart</a><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;"> </span><br style="font-family: Arial,Helvetica,sans-serif;" /><a href="http://www.miciitalian.com/the-menu/" style="font-family: Arial,Helvetica,sans-serif;" target="_blank">Mici Handcrafted Italian</a><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;"> </span><br style="font-family: Arial,Helvetica,sans-serif;" /><a href="http://www.steubens.com/menus/lunch-dinner" style="font-family: Arial,Helvetica,sans-serif;" target="_blank">Steuben's</a><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;"> </span><br style="font-family: Arial,Helvetica,sans-serif;" /><a href="http://www.thelobbydenver.com/lunch/" style="font-family: Arial,Helvetica,sans-serif;" target="_blank">The Lobby</a><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;"> </span><br style="font-family: Arial,Helvetica,sans-serif;" /><a href="http://www.osteriamarco.com/" style="font-family: Arial,Helvetica,sans-serif;" target="_blank">Osteria Marco</a><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;"> </span><br style="font-family: Arial,Helvetica,sans-serif;" /><a href="x-msg://29/www.panzano-denver.com/menu.php?sec_id=79" style="font-family: Arial,Helvetica,sans-serif;" target="_blank">Panzano</a><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;"> </span><br style="font-family: Arial,Helvetica,sans-serif;" /><a href="http://freshcraft.com/menu/" style="font-family: Arial,Helvetica,sans-serif;" target="_blank">Freshcraft</a></span><br />
<br />JAKEhttp://www.blogger.com/profile/14647367513706767138noreply@blogger.com0tag:blogger.com,1999:blog-2422789236695389727.post-30766245375894284722012-02-26T14:37:00.002-07:002012-02-26T14:37:30.427-07:00Denver Restaurant Week Tips<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">With the commencement of <a href="http://www.denver.org/denverrestaurant/restaurants" target="_blank">Denver Restaurant Week</a> (DRW), I feel there may still be some folks who do not know how to properly exploit these two weeks of potential dining bliss. Each year this time grows more and more popular with an increasing amount of restaurants participating. It can be overwhelming to choose which place to dine at, and since it sneaks up on a lot of people, reservations can be hard to find. Because I care about everyone's food interests, I've listed some tips below to help navigate this gastronomic event.</span><br />
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<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><b>Find the best value.</b> This isn't exactly what it sounds like. You're probably thinking that all places cost $52.80, so aren't they all equal? Absolutely not. Some of the nicest restaurants in Denver/Boulder participate, so you want to focus your efforts on these places. If you can't imagine normally making it to one of the very expensive restaurants, then now is the time to make a reservation. You pay only $52.80 and still get a meal that could normally cost you twice as much.<br /></span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><b>Steak(is)OUT.</b> Too many people think nice of a nice restaurant and immediately think of a steak place like Del Frisco's or Morton's or Brooks, but steak is a tricky thing. Generally, I'm opposed to ever going out to a steak place. They rarely do anything other than steak decently. All other food tends to be awful, and the steak better be more than perfect to be worth my money. So stay away from steak places during DRW, for there are better places to spend your mile high money. <br /></span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><b>Break the chains.</b> This is the most important rule. Do not EVER go to a chain restaurant during DRW (or any other time). It's the opposite of rule #1. You end up at a restaurant that you would never spend $52.80 for two people to normally eat at. I think restaurants like Outback or PF Chang's or Hacienda should be banned from participating. Think about it. All of DRW restaurants are equal during these two weeks. You'll most likely spend a similar amount of money at any place, so you're choosing these awful chain over fantastic local restaurants? Are you crazy? Do you <a href="http://eatfirstchewlater.blogspot.com/2009/01/americas-food-habits.html" target="_blank">care</a> about the taste of food?<br /></span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><b>Study the menus.</b> Some restaurants get pretty lazy during this time and their menus show it. You don't want to arrive at a restaurant only to find that their menu consists of basic roast chicken or salmon (unless it's Thomas Keller, then he can make whatever the halibut he chooses). Find some restaurants that you've always wanted to try then check out their menus. Some places, like Rioja, are getting wise to DRW and include their normal menu with small surcharges for various plates. It's a good idea, but it can add up to what you thought was going to be a cheap trip.<br /></span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><b>Yelp.</b> Check <a href="http://www.yelp.com/" target="_blank">Yelp</a> for reviews if you need help deciding. I have a rule that I only go to a four-starred restaurant or better. You know that if a place has over 100 reviews and at least four stars, it's probably worth your time. <br /></span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><b>Act like you've been there before.</b> This is just general dining advice, but don't act like a jerk when you're out to eat. I've never understood people who act like waiters and waitresses are subhuman. These people are great resources to what is good on the menu, and they handle you're food before you do. Why anger someone who can easily influence the chef to mess with your order? Be nice and courteous and chew with your mouth closed. Enjoy the evening and take your time.<br /></span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><b>Be on thyme.</b> If you're going to be a late for a reservation, call. I'm shocked at how thrilled these hosts/hostesses are when I call and say I'm running 15 minutes late. They definitely appreciate the concern for their time.<br /></span></li>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Follow these tips for a successful DRW. If you want to know some of my other thoughts about DRW, you can find them <a href="http://eatfirstchewlater.blogspot.com/2010/03/5280-rant.html" target="_blank">here</a>. Happy eating!</span>JAKEhttp://www.blogger.com/profile/14647367513706767138noreply@blogger.com0tag:blogger.com,1999:blog-2422789236695389727.post-1657497879852500262011-11-20T17:16:00.015-07:002011-11-20T21:04:10.022-07:00The Alternative Thanksgiving<img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/-DQVn5nyRx9E/TsnMPHuTJZI/AAAAAAAAATw/wc-tkU-fAi8/s320/Alternative-Thanksgiving.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5677293365420565906" /><img style="cursor:pointer; cursor:hand;width: 250px; height: 320px;" src="http://3.bp.blogspot.com/-0EJiuYa-Spw/TsnMqdwOPvI/AAAAAAAAAUI/0jM_0UCHv9c/s320/rockwell-thanksgiving1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5677293835190681330" /><br /><br /><span class="Apple-style-span" style="font-family:arial;font-size:85%;"><div><span class="Apple-style-span" style="font-family:arial;font-size:85%;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:85%;"><br /></span></div>Don't let the title scare you too much. I'm not referring to an event where Pilgrims and Indians dress like each other or something more awful like, <a href="http://lifehacker.com/216718/how-to-prepare-tofurkey"><b>Tofurkey</b></a>. An alternative Thanksgiving is something I want to suggest to many of you planning your Thanksgiving menu. I've <b><a href="http://eatfirstchewlater.blogspot.com/2008/11/thanksgiving.html">ranted</a> </b>before about the food at Thanksgiving and how sad it is. Of course, I will rant again.</span><div><span class="Apple-style-span" style="font-family:arial;font-size:85%;">Thanksgiving is a tradition and, like many traditions, we've changed nothing. I'm not talking about drastically altering the menu so that it in no way resembles the autumn food fest catering to overeating Americans. I am merely suggesting that we upgrade the menu. Turkey is kind of bland, but you can dress it up. Cranberry sauce????? Why? I could go on with what's not working, but let's figure out how we can improve on some of the outdated dishes.</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:85%;">What to do with cranberry sauce? I have always been disgusted with the cranberry sauce and the <a href="http://blog.zipongo.com/wp-content/uploads/2011/11/cranberry-sauce.jpg"><b>lines</b></a> from the can it comes in. My thought has always been to eliminate it completely. However, I saw a great use for cranberries. Check out this <a href="http://www.sunset.com/food-wine/holidays-occasions/diner-style-thanksgiving-recipes-00418000073789/"><b>idea</b></a> that looks to be a great utilization for appetizers. Next up is the green bean casserole. I don't hate this one as much as cranberry sauce but when everything generally comes from a can, it's tough to like it. My previous idea was to just ensure that all ingredients were fresh. Fresh green beans and fresh onions, but you still have the issue of the cream of mushroom. Same place that had the great idea for the cranberries came up with <a href="http://www.sunset.com/food-wine/holidays-occasions/diner-style-thanksgiving-recipes-00418000073789/page2.html"><b>this</b></a> for green beans. I would revise the mayo to be more truffle based to capture the use of mushrooms, or you could go for a wild mushroom aioli. For stuffing, I think it's best to start with a high quality bread that already has a lot of flavor, like a rosemary Focaccia. The sweet potato substance always makes me sad. The mix of sweet potatoes, cinnamon, nutmeg, salt, marshmallow, topped with some nuts seems odd and rather gross. My revision? Sweet potato gnocchi! For the sauce, you could do a brown butter sauce and mix in some cinnamon and maybe some maple syrup. If you're dead set on nuts, you could candy some and add them afterwards. My only personal change to mashed potatoes are to use Yukon Gold not Russet. I recently discovered that Yukon Gold are far better than Russet. They produce a sweeter, silkier mash. For dessert, how about some pumpkin pie? Does the texture of pumpkin pie turn you off? Try my inside out, upside down pumpkin. I've included the recipe at the bottom of this post.</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:85%;">It's okay to change. Don't fear mixing up the Thanksgiving menu. Sure you'll anger some moms out there, but once they realize that everything is still there, just in different form, they'll probably forgive you. . . many years later. Enjoy your Thanksgiving and please post any other ideas you might have for a different menu.<span class="Apple-tab-span" style="white-space:pre"> </span></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:85%;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:85%;"><h1 style="line-height: 1; ">Upside-Down, Inside-Out Pumpkin Pie</h1><div><ul class="ingr-list" style="list-style-type: none; "><li><span class="ingr-unit" style="font-weight: bold; ">26</span> <span class="ingr-meas">ounces</span> <span class="ingr-descr">canned pumpkin</span></li><li><span class="ingr-unit" style="font-weight: bold; ">6</span> <span class="ingr-meas"></span><span class="ingr-descr">whole eggs</span></li><li><span class="ingr-unit" style="font-weight: bold; ">10</span> <span class="ingr-meas">ounces</span> <span class="ingr-descr">granulated sugar</span></li><li><span class="ingr-unit" style="font-weight: bold; ">4</span> <span class="ingr-meas">ounces</span> <span class="ingr-descr">brown sugar</span></li><li><span class="ingr-unit" style="font-weight: bold; ">½</span> <span class="ingr-meas">ounce</span> <span class="ingr-descr">corn starch</span></li><li><span class="ingr-unit" style="font-weight: bold; ">½</span> <span class="ingr-meas">teaspoon</span> <span class="ingr-descr">cinnamon</span></li><li><span class="ingr-unit" style="font-weight: bold; ">½</span> <span class="ingr-meas">teaspoon</span> <span class="ingr-descr">nutmeg</span></li><li><span class="ingr-unit" style="font-weight: bold; ">½</span> <span class="ingr-meas">teaspoon</span> <span class="ingr-descr">ginger</span></li><li><span class="ingr-unit" style="font-weight: bold; "></span><span class="ingr-meas">pinch</span> <span class="ingr-descr">salt</span></li><li><span class="ingr-unit" style="font-weight: bold; ">20</span> <span class="ingr-meas">ounces</span> <span class="ingr-descr">milk</span></li><li><span class="ingr-unit" style="font-weight: bold; ">2</span> <span class="ingr-meas">ounces</span> <span class="ingr-descr">heavy cream</span></li></ul><p></p><p></p><table class="directions-table" style="width: 633px; -webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; border-collapse: collapse; "><tbody><tr><td class="directions-text-box" style="border-bottom-width: 1px; border-bottom-style: solid; border-bottom-color: rgb(0, 0, 0); vertical-align: middle; padding-top: 10px; padding-right: 10px; padding-bottom: 10px; padding-left: 10px; font: normal normal normal 12px/1.3 'auto Verdana', Arial, Helvetica, sans-serif; line-height: 1.3em; color: rgb(0, 0, 0); background-color: rgb(255, 255, 255); "><div class="directions-text" style="line-height: 1.3em; color: rgb(0, 0, 0); padding-bottom: 3px; "><span class="directions-step" style="font-weight: bold; color: rgb(0, 0, 0); vertical-align: top; padding-right: 10px; padding-bottom: 5px; float: left; ">1.</span>Preheat oven to 350 degrees F. Mix pumpkin filling and eggs thoroughly. Combine all dry ingredients together and sift so there are no lumps. Add sifted dry ingredients to pumpkin mixture and mix well. Gradually add the milk and cream. Pour into 4-ounce bomb molds. Bake for 35 to 40 minutes, until set in the center.</div></td></tr><tr><td class="directions-text-box-even" style="border-bottom-width: 1px; border-bottom-style: solid; border-bottom-color: rgb(0, 0, 0); vertical-align: middle; padding-top: 10px; padding-right: 10px; padding-bottom: 10px; padding-left: 10px; font: normal normal normal 12px/1.3 'auto Verdana', Arial, Helvetica, sans-serif; line-height: 1.3em; color: rgb(0, 0, 0); background-color: rgb(255, 255, 255); "><div class="directions-text-even" style="line-height: 1.3em; color: rgb(0, 0, 0); padding-bottom: 3px; "><span class="directions-step" style="font-weight: bold; color: rgb(0, 0, 0); vertical-align: top; padding-right: 10px; padding-bottom: 5px; float: left; ">2.</span>Once cooled and set, using a food syringe, inject the center of the mold with whip cream.</div></td></tr></tbody></table><p></p></div></span></div>JAKEhttp://www.blogger.com/profile/14647367513706767138noreply@blogger.com1tag:blogger.com,1999:blog-2422789236695389727.post-65902896239133792532011-11-01T21:31:00.005-06:002011-11-01T22:07:03.494-06:00BEETS!<span class="Apple-style-span" style="font-family:arial;font-size:85%;">Remember the beets that were indistinguishable from cranberry sauce in a can? You know, the "way too red" blobs or slices? I remember, as a kid, my grandfather eating beets on his salad and urging me to try them. After one taste, I quickly spit the rest out of my mouth and vowed never again. Never again would I put those weird roots in my mouth -- those roots that taste like dirt and were actually used to dye clothes back in the day. Really? Why would I seek out a food that was used to make red dresses? Beets me!! (No more beet jokes. I don't want to beet them to death. Okay, now that was the last beet joke)</span><div><span class="Apple-style-span" style="font-family:arial;font-size:85%;">Yes, beets don't have the best PR campaign. However, knowing that they could convert an anti-beetite like me, I think it's time for a resurgence. It all started in 2010, in Yountville, CA. The restaurant was <a href="http://www.adhocrestaurant.com/"><b>Ad Hoc</b></a>. The dish was a homegrown salad with golden beets (see below pic). </span></div><div><a href="http://3.bp.blogspot.com/-uz9EmR4lpCM/TrDA2dzDjXI/AAAAAAAAATQ/TBX2TX7-32U/s1600/IMG_0524.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="http://3.bp.blogspot.com/-uz9EmR4lpCM/TrDA2dzDjXI/AAAAAAAAATQ/TBX2TX7-32U/s320/IMG_0524.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5670243972803693938" style="cursor: pointer; width: 240px; height: 320px; " /></a><span class="Apple-style-span" style="font-family:arial;font-size:85%;"> When I saw that beets were in the salad, I was indifferent. My wife, also an anti-beetite, took the first bite and immediately asked what the little yellow diced items were. Having never consumed golden beets, I had to assume that's what it was. They were delightful, and we couldn't get enough of them. I was shocked that something I once hated was so delicious. What else was I missing? Was the stem of broccoli now tasty (it isn't)? It's almost as if I had been lied to this whole time. My wife and I have now embraced beets, looking for ways to incorporate them into <b><a href="http://italiandish.squarespace.com/imported-20090913150324/2009/8/16/pasta-with-roasted-beets-beet-greens-and-pine-nuts.html">dishes</a> </b>and seeking them out on restaurant menus. </span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:85%;">Is there a food that you might have been afraid of when you were younger? Perhaps it's time to take another look at it. You might be surprised at what you've been missing.</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:85%;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:85%;">Beet Green Salad with Warm Goat Cheese and Figs (+Scallops over Grilled Corn Off the Cob)</span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:85%;"><span class="Apple-style-span" style="font-family: Georgia, serif; font-size: 16px; "><a href="http://4.bp.blogspot.com/-Akea7KLalIE/TrDA23RK_sI/AAAAAAAAATc/XsSUawKm0qc/s1600/IMG_1277.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="http://4.bp.blogspot.com/-Akea7KLalIE/TrDA23RK_sI/AAAAAAAAATc/XsSUawKm0qc/s320/IMG_1277.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5670243979640897218" style="cursor: pointer; width: 239px; height: 320px; " /></a></span></span></div><div><span class="Apple-style-span" style="font-family:arial;font-size:85%;"><br /></span></div>JAKEhttp://www.blogger.com/profile/14647367513706767138noreply@blogger.com3tag:blogger.com,1999:blog-2422789236695389727.post-20354579537579305682011-09-19T20:43:00.006-06:002011-09-19T21:23:27.232-06:00DVR and the Slow Food Movement<!--[if gte mso 9]><xml> <o:documentproperties> <o:revision>0</o:Revision> <o:totaltime>0</o:TotalTime> <o:pages>1</o:Pages> <o:words>388</o:Words> <o:characters>2213</o:Characters> <o:company>Home</o:Company> <o:lines>18</o:Lines> <o:paragraphs>5</o:Paragraphs> <o:characterswithspaces>2596</o:CharactersWithSpaces> <o:version>14.0</o:Version> </o:DocumentProperties> </xml><![endif]--> <!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:trackmoves/> <w:trackformatting/> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:donotpromoteqf/> 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10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin-top:0in; mso-para-margin-right:0in; mso-para-margin-bottom:10.0pt; mso-para-margin-left:0in; line-height:115%; mso-pagination:widow-orphan; font-size:11.0pt; font-family:Calibri; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin;} </style> <![endif]--> <!--StartFragment--> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:arial;font-size:85%;">DVRs, Apple TV, Hulu, and Netflix streaming are all drastically changing the way we watch TV.<span style="mso-spacerun:yes"> </span>Gone are the days when you’d rush home to catch an episode of <a href="http://www.youtube.com/watch?v=h_Sw6by7pig"><b>Seinfeld</b></a> or even try to properly time your bathroom or refrigerator trips.<span style="mso-spacerun:yes"> </span>It’s becoming rarer that you are left out of a conversation at work if you didn’t watch a show live the previous night.<span style="mso-spacerun:yes"> </span>Fortunately, many of us utilize one of these services to allow us to watch TV on our time.<span style="mso-spacerun:yes"> </span>We don’t need to schedule our evening around the final episode of Seinfeld (If you haven’t already noticed, Seinfeld is my TV show of reference due to its popularity at a time in which DVRs did not exist.).<span style="mso-spacerun:yes"> </span>Only sporting events keep us chained to our televisions because who would want to watch a sporting event after it already happened?<span style="mso-spacerun:yes"> </span>Many people are <a href="http://kickoutcable.com/#axzz1YSQJINqi"><b>cutting cable</b></a> altogether in part, to save money and also to save time.<span style="mso-spacerun:yes"> </span>One of my friends who recently parted ways with cable said he realized how often he would just have the TV on to watch something that he didn’t really even care about.<span style="mso-spacerun:yes"> </span>Perhaps not having limitless choices would help one actually filter out all of the junk that you don’t really <i style="mso-bidi-font-style:normal">need </i>to watch (there’s a related joke here about the Cheesecake Factory menu, but I can’t nail it down).</span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:arial;font-size:85%;"><o:p></o:p></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:arial;font-size:85%;">By now, you might be questioning why I am on a seemingly random crusade against cable.<span style="mso-spacerun:yes"> </span>There is no hidden agenda to rid you of cable or your satellite, but more of a question as to how this applies to our eating habits or how it <i style="mso-bidi-font-style: normal">should</i> apply to our eating habits.<span style="mso-spacerun:yes"> </span>We’ve established that DVRs, and the like, have created more time for us, as it relates to TV.<span style="mso-spacerun:yes"> </span>With this free time and no need to rush home or <a href="http://www.youtube.com/watch?v=ahZAn8RhIUI"><b>rush at the dinner table</b></a>, how will you handle it?<span style="mso-spacerun:yes"> </span>How will the US handle it?<span style="mso-spacerun:yes"> </span>In theory, shouldn’t this allow us more time to enjoy our food?<span style="mso-spacerun:yes"> </span>We can prepare food at home without worrying that we are missing something funny that <a href="http://www.tnt.tv/series/franklinandbash/"><b>Franklin said to Bash</b></a> (please note that the humor is never intentional).<span style="mso-spacerun:yes"> </span>Good food takes time.<span style="mso-spacerun:yes"> </span>It takes an investment involving some planning and prepping of ingredients.<span style="mso-spacerun:yes"> </span>TV dinners should have been cancelled several seasons ago. <span style="mso-spacerun:yes"></span>How much more shame do you need than sticking your meal repeatedly with a fork before shoving it into the microwave?<span style="mso-spacerun:yes"> </span>We now have time to eat better and eat right.<span style="mso-spacerun:yes"> </span>For what reason, other than laziness, do you need to visit the drive thru when you shouldn’t be short on time?<span style="mso-spacerun:yes"> </span>People consistently argue that they do not have time to eat better or prepare food, but I believe you do have the time.<span style="mso-spacerun:yes"> </span>Perhaps there is a fear or intimidation or maybe you’ve been burned or more accurately, the dish has been burned.<span style="mso-spacerun:yes"> </span>Practice does make perfect and we’ve now established that there is more time available to practice.<span style="mso-spacerun:yes"> </span>Make this important.</span></p><div style="mso-element:footnote-list"><div style="mso-element:footnote" id="ftn1"> </div> </div> <!--EndFragment-->JAKEhttp://www.blogger.com/profile/14647367513706767138noreply@blogger.com3tag:blogger.com,1999:blog-2422789236695389727.post-60479244394457070432011-07-02T12:36:00.005-06:002011-07-02T14:12:33.949-06:00Italy, Part 2<!--StartFragment--> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Now I know school lunches can be a political topic and somewhat of a sensitive subject. I have no interest in going there. This is not a political post, but something that is line with what I normally discuss. As previously mentioned I was recently in Italy and had the opportunity to take a wonderful </span><a href="http://www.aglioolioepeperoncino.com/p/travel-consultant.html"><b><span class="Apple-style-span" style="font-size: small;">food tour</span></b></a><span class="Apple-style-span" style="font-size: small;">. One tends to learn a lot about a culture when being guided around by someone who has lived in that culture almost their entire life. This being a food tour, my questions revolved around food. I am continually intrigued with the differences of food habits between the US and Europe. I asked a little bit about obesity and childhood obesity and whether it was a problem in Italy. Surprisingly, our guide, Eleonora, said it had been, but they were taking steps to improve that. Lunches at school had fallen into a somewhat unhealthy routine. Kids were eating poorly, and, of course, it was contributing to some weight issues. <o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;line-height: normal;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">What was the solution to curb these habits and find a healthy alternative? It turns out the solution was there the whole time. The kids simply adopted what the adults had been doing for centuries. Following the season and embracing freshness. Eleonora told me what a menu might look like, and it made me wish I was Billy Madison headed back to elementary school. Local ingredients are key, as is variety. The big question is how this is paid for. I imagine the government steps in at some point, but they use the previous year’s income of the parents to determine how much each parent has to pay. Our guide said she has to pay €40/month. That’s not a bad price to pay, less than $3/day. Unfortunately, our current system has opted not to get that creative. We feel it’s better to monitor what’s eaten, but not really do anything about it. Check </span><a href="http://www.wtnh.com/dpps/news/strange/tx-kids-on-cafeteria-calorie-camera_3807288"><b><span class="Apple-style-span" style="font-size: small;">this story</span></b></a><span class="Apple-style-span" style="font-size: small;"> out. In my birthplace of San Antonio, they opt to photograph what is being consumed than actually control what is available. Why not make quality a priority? Is it possible if kids ate better at school, they might demand better food at home?</span></span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;line-height: normal;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">As a parent, I claim to know what’s best for my kid. Parents </span></span><u><span class="Apple-style-span" style="font-family:arial;"><i><span class="Apple-style-span" style="font-size: small;">should</span></i></span></u><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"> know what’s best. Childhood obesity can be called a pandemic or some other awful pattern, however it is ridiculously easy to combat. Stop being lazy! We can control what our kids consume. Freshness is always a smart option, and it shouldn’t be that hard to figure out what’s healthy. I’m not asking the government to step in and limit available food options. If you’re an adult, and you don’t know the difference between healthy and unhealthy food, you’ll probably die early from crossing a busy highway. I do think, however, it is beneficial to limit what is provided to kids at school. Is it such a terrible thing if we start producing mini food snobs?</span></span><span style="font-family:"MS Shell Dlg"; mso-bidi-MS Shell Dlg"font-family:";font-size:8.5pt;"><o:p></o:p></span></p> <!--EndFragment-->JAKEhttp://www.blogger.com/profile/14647367513706767138noreply@blogger.com0tag:blogger.com,1999:blog-2422789236695389727.post-57333904732563540672011-05-13T21:39:00.002-06:002011-05-13T22:36:45.687-06:00Italy, part 1<span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">I recently enjoyed a trip to Italy, and as you all can imagine, I enjoyed the food as well. I made some observations, some were new and some were reinforced. Please indulge me as I explore some of these observations and detail how they differ from the States.</span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"> </span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1. Duration of meals</span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"> </span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">This is my favorite point and one that I'm sure I've beaten to death. Will that stop me from revisiting? Of course not. I love the fact that I can sit at a restaurant as long as I want without being pressured to leave. Sadly, this is point of contention for many Americans. I have never been to Europe without overhearing an American complaining about how long it takes to get the bill. Americans are notoriously the biggest complainers in Europe. We can't stand something that's different from what we are familiar with. Oddly, we get angry when we are left alone. All we need to understand is that you have to ask for your bill if you want to pay. Italy does not operate like the US where they leave the bill before you're done eating. The Italians don't want to interrupt your meal, but apparently Americans are more comfortable with being pushed out the door. I find it very peaceful to slowly eat a meal, enjoy conversation with the people at your table and not have frequent visits from the waiter checking to see if everything is okay. Isn't it better on your digestive system to not inhale your food or eat from a trough?</span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"> </span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">2. Cappuccino time</span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"> </span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Speaking of your digestive system, I learned something new about the espresso habits of Italians. On our last trip to Italy, I did learn that is very rare for Italians to drink a cappuccino after 10 or 11 in the morning. For the most part, it's only foreigners who order it later in the day, even after their dinner. It's somewhat frowned upon and one restaurant would not serve it to us after dinner. However, with the large amount of tourists, they have become used to this unusual custom. What crazy reason would the Italians have for not partaking in their delicious beverage at any hour? Apparently, it's both crazy and genius. You know when you take a look at the Grand Canyon and you can see all of the layers of different rock? Well, the Italians take that same view on a micro level of the stomach. First off, cappuccinos are not light. Any time you involve milk, you're getting something kind of heavy. Also, as any one who is lactose intolerant will tell you, milk does not delicately move through the digestive system. You don't want something heavy spoiling your appetite for the rest of the day, especially when you have the chance to eat some amazing Italian food for dinner. You also don't want something so uneasy sitting on top of the other items you've consumed. It will not make for an easy digestion process.</span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"> </span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">3. Eating with the seasons</span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"> </span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">At some of the better restaurants in the US, you see menus that follow the seasons. Some restaurants change their menus every month. This is nothing new to Italians. Since they don't have tons of Super-markets or Costco's, they're used to buying whatever is available at their local outdoor market. Farmers are selling whatever is growing at the time and that's also what's on the menus. They don't expect to eat artichokes in January, whereas Americans want whatever they want whenever they want it. We are impatient with our food, whether it is related to ingredient availability or waiting on our meal to arrive. Embracing the concept of following the seasons allows you to find fresher products and makes the anticipation of each new season rather exciting.</span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"> </span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:arial;"></span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">5. Bread?</span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"> </span></span><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">A lot of the restaurants we went to put bread on our table. You might initially think, "yeah, what's the big deal?" The deal is that they charged us for the bread. The bread was not optional even if we refused to consume one tiny morsel. We initially thought we shouldn't touch it until we found that they charged you no matter what. I blame America. We need bread before our meal. Why, I do not know? Apparently we need to stuff our faces with starch and butter all before the good stuff arrives. They've learned that they can throw bread on the table, no matter how awful, and we'll scarf it down.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Europe may appear to be behind us in fashion, at times, behind us in technology, yet they can smack us around the kitchen. We need to follow their lead when it comes to food. Stay tuned for the next post to see where we should start.</span></span></div>JAKEhttp://www.blogger.com/profile/14647367513706767138noreply@blogger.com0tag:blogger.com,1999:blog-2422789236695389727.post-13647050442825226892011-04-07T18:48:00.002-06:002011-04-07T19:01:03.956-06:00Service Complainer<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:arial;">Have you ever been out to eat with that guy? You know, that "guy." Or maybe you've been at a table near that guy. To who am I referring? It's the guy (or lady) who is always unhappy about the service. The guy who thinks the waitstaff at Outback should treat him like he's at multi-Michelin starred restaurant. Once seated, he is looking around for the waiter and talking about the service. He never makes eye contact with his waiter and treats them like they are the lowest member of the caste system. He asks for more water, but "with less ice this time, pal." Oh yeah, he always uses pal or chief or some other demeaning nickname for this low-life serving him. These people write horrible reviews of restaurants but rarely mention the food. They focus on the servers, how long it took them to get their food, or how cold the restaurant was. Things people really don't care about. I wish this guy wouldn't eat out. He seems to never enjoy his meal. I also want to be a waiter for the sole reason of asking what country he is king of, and always serve his food with a bow or curtsy. No one is this important. Waiters are not your personal servants or butlers. They work on tips, the tip of 13% he leaves. </span></span><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:arial;">Oh yeah, he also treats flight attendants like his waiter in the sky. If your this guy, stay at home, unless you're married. In that case, your wife probably wants you out of the house often because you're constantly complaining about dinner and the cleanliness of the house. If you see this guy, punch him for me.</span></span></div>JAKEhttp://www.blogger.com/profile/14647367513706767138noreply@blogger.com1tag:blogger.com,1999:blog-2422789236695389727.post-70331052530027076622011-03-26T15:26:00.005-06:002011-03-26T15:57:23.713-06:00Onions<span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">It's probably happened to some of you. You're eagerly waiting for your hamburger or sandwich and take a big first bite, only to be unexpectedly greeted with an abnormal crunch and some pungent flavor. "Oh no," you say, "Did I forget to say no onions?" You look under the bread only to see onions cut into a nice brunoise. Of course they're not the big slices you can easily pull off the bun. If you're nodding your head right now, you're one of us, you are an anti-onionian. For the rest of you, anti-onionians are people who carefully scan the menu to see if a dish, particularly hamburgers and sandwiches, have onions. If so, they exercise their rights as a diner to demand that no onions be placed on said dish. Generally, anti-onionians have only one request, "No Onions." These are usually not high-maintenance customers who place an order like Meg Ryan in When Harry Met Sally.</span></span><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">At this point you're wondering why on earth are you writing about something as trivial as onions? Why you ask? Why? Because I am an Anti-Onionian! Wow, it felt good to put that out there. It's time someone said something. It's time to take a stand for all of the other Anti-Onionians out there. Questions need to be answered and myths need to be debunked.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Question: If you don't like them, why not just pick them off?</span></span></b></div><div><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"> </span></span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">A: Okay, this is just what my family used to tell me when I was little and we'd order<span class="Apple-style-span" style="white-space: pre;"> </span></span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">the </span></span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"> </span></span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">supreme pizza. <span class="Apple-tab-span" style="white-space:pre"> </span>This always drove me crazy, as I enjoy a simple pizza, not some </span></span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"> </span></span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">salad buffet topped pizza. If the slices <span class="Apple-tab-span" style="white-space:pre"> </span>of onion are more like the size of the red onion </span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">slices, it's an easy removal process. However, if they <span class="Apple-tab-span" style="white-space:pre"> </span>chop them up in the little cubes </span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">and hide them in the cheese, it becomes a restorative pizza project. Just <span class="Apple-tab-span" style="white-space:pre"> </span>when you </span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">think you have removed them all, you bite into an onion using a pepperoni slice as an </span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">umbrella. <span class="Apple-tab-span" style="white-space:pre"> </span>This applies to sandwiches and hamburgers as well. While they frequently </span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">have the cheese issue, you <span class="Apple-tab-span" style="white-space:pre"> </span>also run into the mayonnaise and mustard being used as </span><span class="Apple-style-span" style="font-size: small;">an</span><span class="Apple-style-span" style="white-space: pre;"><span class="Apple-style-span" style="font-size: small;"> </span></span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">adhesive to keep the onions from being <span class="Apple-tab-span" style="white-space:pre"> </span>removed like some warning tag on the </span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">underside of a couch cushion. If I don't like them, how about I ask <span class="Apple-tab-span" style="white-space:pre"> </span>you to leave them </span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">off? What if I were allergic? Maybe we need onions to be treated like peanuts.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Myth: You Anti-Onionians are too small of a voice to make a difference.</span></span></b></div><div><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"> </span></span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">How dare you! We are a lot larger than you may think. I can't tell you how many </span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">times I've been out to <span class="Apple-tab-span" style="white-space:pre"> </span>eat in a group and have had everyone request no onions. </span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Unfortunately, there are no statistics out there to <span class="Apple-tab-span" style="white-space:pre"> </span>resolve this debate. One would </span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">think that if the majority don't prefer onions in this environment, they would <span class="Apple-tab-span" style="white-space:pre"> </span>be </span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">relegated to the 'optional topping' category. If any action were to come from this post, </span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">my request <span class="Apple-tab-span" style="white-space:pre"> </span>would be that people would have to ask for onions rather than ask that </span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">they be excluded.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Question & Myth: You're an alleged "foodie," yet you don't want onions around? You are a fraud!</span></span></b></div><div><b><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"> </span></span></span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">First off, name-calling is not necessary. I am no fraud, and I don't want onions </span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">eradicated from all dining <span class="Apple-tab-span" style="white-space:pre"> </span>establishments. I respect the flavor and depth that onions </span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">can provide. Finely chopped onions </span></span></span></b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">sautéed in <span class="Apple-tab-span" style="white-space:pre"> </span>olive oil are a fantastic start to many </span><span class="Apple-style-span" style="font-size: small;">sauces, especially a great tomato sauce. In fact, if I am including <span class="Apple-tab-span" style="white-space:pre"> </span>them, I usually chop </span><span class="Apple-style-span" style="font-size: small;">them superfine so I don't encounter an unsavory onion cube. The finely chopped </span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size: small;"> </span></span><span class="Apple-style-span" style="font-size: small;">onion can quickly dissolve into the sauce, which adds the depth without the crunch. In </span><span class="Apple-style-span" style="font-size: small;">some <span class="Apple-tab-span" style="white-space:pre"> </span>circumstances, I keep them large, so they're easy to remove.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Anti-Onionians, stand up and let your voice be heard! Do not accept that disappointing crunch that shocks you with your first bite. Don't let onions become the standard topping on a sandwich or a hamburger. Chant with me, hold the onions! Hold the onions! Hold the onions!</span></span></div>JAKEhttp://www.blogger.com/profile/14647367513706767138noreply@blogger.com1tag:blogger.com,1999:blog-2422789236695389727.post-38172807419194189512011-03-06T17:26:00.009-07:002011-03-06T18:09:33.809-07:00Le Bernadin!<div><span class="Apple-style-span" style="font-family: arial; "><span class="Apple-style-span" style="font-size: small;">I lucked into having the chance to visit one of the best restaurants in the world (#11, to be exact, as voted by Restaurant Magazine). As soon as I learned of a business trip to NYC, I decided I would make the most of this opportunity with a highly desired reservation. It didn't matter that the best time they could get me in was 9:45 on the night I flew in, I would have taken an even later time. The unfortunate thing about such a late reservation was the time spent waiting for it to show up. I tried to not psyche myself out about how the food would be. I didn't want to expect the best meal of my life only to be let down by anything less. I ate very little that day, in fact I'm not sure I ate at all. What would be the point? Tray tables down? Seat backs. . . back? Let's go.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Eric Ripert's, Le Bernadin, is well-known for being a top restaurant, but it's an even more known for having amazing seafood. If you come here for anything but, you'll be disappointed. After quite a bit of internal debate (I was dining alone), I went with the Le Bernadin tasting menu. I've listed photos of the courses, in order, below. I apologize for the quality. They were taken on my cell phone without the use of a flash. I refused to create even more attention for myself as a loser, eating alone, using the flash on his phone. First course was Layers of Thinly Pounded Yellowfin Tuna; Toasted Baguette; Shaved Chives and Extra Virgin Olive Oil. The presentation was amazing on this course, as it was on most, but I loved the delicate flavor here. It was very similar to eating sushi and the texture of the baguette was a nice contrast to the pounded tuna. It was probably my second favorite course. Next was the Charred Octopus; Fermented Black Bean - Pear Sauce Vierge; Ink - Miso Vinaigrette; Purple Basil. Seeing this course on the menu almost made me choose something else, but I figured, why not. The flavors were quite surprising, in a pleasant way. You could taste the char on the octopus, but not overwhelmingly. It kind of had a chicken consistency, not rubbery, which means it was cooked beyond perfectly. The fermented black bean was sweet and complimented the char flavor. Next was the Warm Lobster Carpaccio; Hearts of Palm, Orange Vinaigrette. Pretty hard for me to not like lobster, and this was no exception. The sauce on this was quite savory and there was pickled ginger and shaved fennel that served as a nice contrast to the buttery lobster. Then, I had the Seared Yellowtail King Fish; Truffle Risotto, Baby Vegetables, Black Truffle Emulsion. This was my favorite course. The fish was cooked medium rare and had so much flavor. Plus, the combination of the truffle emulsion and the truffle risotto was fantastic. I debated about asking for a second. This was followed with the Crispy Black Bass; Lup Cheong and Beansprout “Risotto” Mini Steamed Buns, Hoisin-Plum Jus. The flavors of this were definitely Asian-inspired, as can be seen in the name. The fish was delicately moist with a nice crispy layer. Moving towards dessert, I had the Parsnip Crème Brulée, Roasted Hazelnut, Browned Milk Solids, Vanilla Salt. The desserts were not anything special, and while I appreciated the art of this dish, it was kind of bland. Almost done with the Maralumi Milk Chocolate Parfait, Liquid Pear, Gingersnap. I liked this more than I thought I would. I really would love to know how they made the liquid pear. It had the appearance of a pear, but broke like an egg yolk over the parfait. It gave the dish a nice clean pear flavor. I couldn't tell you what the next two dishes were as I didn't take good notes, and they weren't on the menu. One was some sort of multi-layered chocolate mousse served in a hollowed out egg. The presentation was stunning, and the flavor wasn't bad. Sadly, I got excited and squeezed the egg shell instead of the dish as I scooped out the bottom. The waitress did inform me that about 50% of people have the same problem. I think she was lying. Lastly was kind of thank you dish of small chocolates. I can't remember what any of them were, but they were good.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">To sum it up, yes, it was one of the best meals I have ever had. The best. . . I'm not sure. However, I do believe it deserves to be one of the best restaurants in the world. Dessert wasn't exciting, but it rarely is at some of these nicer places. I don't know why that tends to be the case, but I'd rather have a good dinner and a mediocre dessert than the other way around. Take some time, find a great restaurant in your area and attack it!</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><div></div><div><a href="http://3.bp.blogspot.com/-naU7nJctEN0/TXQukB5sHkI/AAAAAAAAAHc/OKkBYLsPxjQ/s1600/IMG_0870.jpg"><img src="http://3.bp.blogspot.com/-naU7nJctEN0/TXQukB5sHkI/AAAAAAAAAHc/OKkBYLsPxjQ/s320/IMG_0870.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5581137034739457602" style="cursor: pointer; width: 239px; height: 320px; " /></a></div></div><div><a href="http://3.bp.blogspot.com/-s3B7cyID8RY/TXQuksz6nxI/AAAAAAAAAHk/fjT6fapXjds/s1600/IMG_0871.jpg"><img src="http://3.bp.blogspot.com/-s3B7cyID8RY/TXQuksz6nxI/AAAAAAAAAHk/fjT6fapXjds/s320/IMG_0871.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5581137046257966866" style="cursor: pointer; width: 239px; height: 320px; " /></a></div><div><a href="http://2.bp.blogspot.com/-5Bym90Wx7Lc/TXQulHIHn_I/AAAAAAAAAHs/HuPrI2QL-Aw/s1600/IMG_0873.jpg"><img src="http://2.bp.blogspot.com/-5Bym90Wx7Lc/TXQulHIHn_I/AAAAAAAAAHs/HuPrI2QL-Aw/s320/IMG_0873.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5581137053322026994" style="cursor: pointer; width: 239px; height: 320px; " /></a></div><div><a href="http://2.bp.blogspot.com/-9NBf55Q60eE/TXQulStulyI/AAAAAAAAAH0/UYBCzdb3PM4/s1600/IMG_0875.jpg"><img src="http://2.bp.blogspot.com/-9NBf55Q60eE/TXQulStulyI/AAAAAAAAAH0/UYBCzdb3PM4/s320/IMG_0875.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5581137056432559906" style="cursor: pointer; width: 239px; height: 320px; " /></a></div><div><a href="http://4.bp.blogspot.com/--3jurahmTNI/TXQulqtLJsI/AAAAAAAAAH8/UBnOmA-xXfI/s1600/IMG_0877.jpg"><img src="http://4.bp.blogspot.com/--3jurahmTNI/TXQulqtLJsI/AAAAAAAAAH8/UBnOmA-xXfI/s320/IMG_0877.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5581137062872688322" style="cursor: pointer; width: 239px; height: 320px; " /></a></div><div><a href="http://2.bp.blogspot.com/-xr4R_B3PF_U/TXQvKb7OBPI/AAAAAAAAAIE/XlGCpT4yPdk/s1600/IMG_0879.jpg"><img src="http://2.bp.blogspot.com/-xr4R_B3PF_U/TXQvKb7OBPI/AAAAAAAAAIE/XlGCpT4yPdk/s320/IMG_0879.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5581137694560224498" style="cursor: pointer; width: 239px; height: 320px; " /></a></div><div><a href="http://3.bp.blogspot.com/-_JpI07GBy_4/TXQvK1GNHDI/AAAAAAAAAIM/9d-ch6L3uA4/s1600/IMG_0883.jpg"><img src="http://3.bp.blogspot.com/-_JpI07GBy_4/TXQvK1GNHDI/AAAAAAAAAIM/9d-ch6L3uA4/s320/IMG_0883.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5581137701317188658" style="cursor: pointer; width: 239px; height: 320px; " /></a></div><div><a href="http://2.bp.blogspot.com/-n_jzYElOFVc/TXQvLM1z7uI/AAAAAAAAAIU/ajWtNNij_u4/s1600/IMG_0881.jpg"><img src="http://2.bp.blogspot.com/-n_jzYElOFVc/TXQvLM1z7uI/AAAAAAAAAIU/ajWtNNij_u4/s320/IMG_0881.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5581137707690880738" style="cursor: pointer; width: 239px; height: 320px; " /></a></div><div><a href="http://2.bp.blogspot.com/-92C-Tp1-YM0/TXQvLhpxcpI/AAAAAAAAAIc/Vpkmr2_evlM/s1600/IMG_0885.jpg"><img src="http://2.bp.blogspot.com/-92C-Tp1-YM0/TXQvLhpxcpI/AAAAAAAAAIc/Vpkmr2_evlM/s320/IMG_0885.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5581137713277530770" style="cursor: pointer; width: 239px; height: 320px; " /></a></div><div><br /></div>JAKEhttp://www.blogger.com/profile/14647367513706767138noreply@blogger.com3tag:blogger.com,1999:blog-2422789236695389727.post-54195933631452901502011-02-25T23:39:00.010-07:002011-02-26T12:44:52.971-07:00You Can Be Fresh With Me!<div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Fresh is better, period. You can't argue with it. You can give a number of excuses about how it's more difficult or it's more time consuming or it's more expensive, but you can't argue that it's not better. This is why I hate having to stick up for myself for choosing to eat exclusively at restaurants that embrace freshness. Am I a snob for preferring to take my edaciousness to a restaurant that elevates its ingredients? Were those who chose to travel by car over the horse jeered as they drove by? Were people referred to as "soap snobs" who embraced bathing regularly? I have said, and will say again, that the fuel you put in your body should be of high quality. It's tough to argue against that. </span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">With my rant now complete, I offer you our recent fresh journey with homemade pasta! Don't roll your eyes, you can easily do it in your own home. It's best to have a pasta maker, but a rolling pin could get the job done. All you need is about 500 grams of semolina flour, a tablespoon of extra virgin olive oil, and 5 eggs. In the video below, you can get the gist of how you mix it all together. For a simple sauce, I used some canned, peeled, whole San Marzano tomatoes, high quality extra virgin olive oil (is there any other level?), mozzarella, basil, and some garlic. Saute the garlic in the olive oil until just brown, then add your tomatoes and basil. Cook those until the juice from the tomatoes has almost completely evaporated. Once your sauce is ready, add it to your cooked pasta along with the mozzarella. For the mozzarella, I suggest those little mozzarella pearls, not grated. You don't want some lousy grated mozzarella ruining the taste of your fresh pasta. Now you've accomplished an amazing food feat.</span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"> </span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Please note that the video below was shot during an eclipse, which should explain the odd shadows that occur from time to time. I could've looked up to witness this historic event, but I kept my head down and stuck with it. Make pasta this weekend and tell people all about it all of next week. You'll then witness the look that I normally receive.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><br /><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dzgDhA159khSW2l8B8aMDSgwnoQpZaWR0Pv_Gv5T0TrEe2L4yL9f4BnHaoZnrAPFWm9oaRC8Hc9kMEX0GNaYg' class='b-hbp-video b-uploaded' frameborder='0'></iframe>JAKEhttp://www.blogger.com/profile/14647367513706767138noreply@blogger.com0tag:blogger.com,1999:blog-2422789236695389727.post-59996984873041568382011-02-21T18:26:00.002-07:002011-02-21T20:56:50.420-07:00I'm Back!<span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Yes, that's right, I'm back! Better than ever. Improved. Upgraded. Renewed. Renovated. Enough with the thesaurus. I've sorted through so much fan mail, e-mail, video mail, and chain mail requesting that this blog be continued. Requesting that I guide people in their search to become more interested in the fuel they put into their bodies. I will give you one post per week, minimum. </span></span><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">What's coming up next? Make your own pasta and gnocchi, chef interviews (hopefully), reviews of some great restaurants, an Italy trip, and last but not least, my familiar rantings. Please stay tuned, you will not be disappointed, unless you're easily disappointed. If you are, stop following blogs. </span></span><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div></div>JAKEhttp://www.blogger.com/profile/14647367513706767138noreply@blogger.com2tag:blogger.com,1999:blog-2422789236695389727.post-12498837852551616562010-03-13T16:22:00.008-07:002010-03-13T17:30:16.783-07:005280 Rant!<span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Perhaps it's been too long, but I'm back, I'm back with a vengeance. For those of you unfamiliar with <a href="http://www.denver.org/denverrestaurant/Restaurants.aspx#three">5280/Denver Restaurant Week</a>, it's a week-long (or two weeks) celebration of local restaurants. Many of the restaurants offer a menu for $52.80 per couple. What's great about this time period is that it gets people out there enjoying some of the better restaurants in Denver. $52.80 per couple is a steal at many of these places, and you might try a restaurant that you would otherwise be hesitant to try. One could make the argument that it is like the Black Friday for restaurants, which is partially why it has been extended to two week the past couple of years. At the better restaurants in town, reservation are very hard to find. Anyways, you know how much I enjoy this time of year, read the reviews. Now it's time to rant.</span></span><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Rant #1: </span><b><i><span class="Apple-style-span" style="font-size:small;">The "Too-good-for-Restaurant-Week" Restaurant.</span></i><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size:small;"> I'm not referring to the restaurants that opt not to participate in this exciting culinary fortnight. This is for the restaurants that, for some reason, feel pressured to join in. If you're going to partake, you better bring it. Do we need to send the sassy cheerleader from Compton in </span><i><span class="Apple-style-span" style="font-size:small;">Bring it On </span></i><span class="Apple-style-span" style="font-size:small;">to force them to bring their A game? I'm calling out Frank Bonanno</span></span><span class="Apple-style-span" style="font-size:small;">, </span></b><span class="Apple-style-span" style="font-size:small;">chef/owner of Mizuna, Luca D'Italia, and Bones. These restaurants are highly rated, each of them made the top 25 in 5280's recent </span><a href="http://www.5280.com/issues/2010/1003/feature.php?pageID=2128"><span class="Apple-style-span" style="font-size:small;">article</span></a><span class="Apple-style-span" style="font-size:small;">. Unfortunately, he provides very weak menus at each restaurant during this week. Two main entree courses at Mizuna and Luca D'Italia and only one at Bones. All offered a very weak dessert. Really, Chef? Don't bother. I would love to try each of these places, but not with such a 'blah' menu. Give people a reason to come back outside of restaurant week.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Rant #2: </span><b><i><span class="Apple-style-span" style="font-size:small;">The "You don't even have real chefs" Restaurant.</span></i><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size:small;"> Restaurant Week is a time where people should be trying restaurants they wouldn't normally go to, not restaurants that specialize in horrible commercials. Someone needs to serve as the Czar of Restaurant Week (Please nominate me). I would like to call each of these restaurants out by name: Bubba Gump Shrimp Co. (runs Forrest runs, I got the runs!), Carrabba's Italian Grill (mmmmm, slightly better than Olive Garden, that wasn't a compliment), Hacienda Colorado (who spends a lot of money on Mexican food? not Mexicans), Hard Rock Cafe (does that include a free t-shirt?), Lodo's Bar & Grill (I hope several buckets of beer are included), Nick-N-Willy's Take-N-Bake Pizza (really? $52.80 and I still have to make my own pizza. . . thanks), Outback Steakhouse (wow, it's called Outback, so you know where to run to throw up), P.F. Chang's China Bistro (Bistro is French, but the food is Chinese? I don't get this), Pappadeaux Seafood Kitchen (how many things stuffed inside a fish will $52.80 get me?), Pizza Republica (if pizza is in your name then you are ripping people off), Rio Grande Restaurant (go talk to Hacienda), Rock Bottom Restaurant & Brewery (show up here and you've hit Rock Bottom), Saltgrass Steakhouse (how creative, let's name it after what the cows eat and what goes on the steak), Ted's Montana Grill (thanks Ted Turner for finding a new way to rip people off!), The Dusty Boot Steakhouse & Saloon (Dusty Boot? name it after something clean if you want me to eat here), The Melting Pot (fondue? 1970 called and it wants its restaurant back), Wingin' It (if you spend $52.80 on wings, that pain in your arm means you're having a heart attack), Wynkoop Brewing Company ($52.80 gets you three courses and a ticket to their comedy club, but they'll be laughing at you, not with you).</span></span></b></span></div><div><span class="Apple-style-span" style="font-family:arial;"><b><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></b></span></div><div><span class="Apple-style-span" style="font-family:arial;"><b><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size:small;">Rant #3: <b><i>Snotty waiters during 5280.</i><span class="Apple-style-span" style="font-weight: normal;"> I've had little experience with nasty waiters during this time, as I believe many are thankful for the great increase in business. However, I did hear one story that angered me greatly. A couple went out to the Melting Pot last year and the waiter said how he hated 5280 week due to the number of people who only tip off of the $52.80 amount. Really??!! Are you serious??!! That's how much it costs. Since when do I make up how much I think this might have cost and tip you off of that? There are no coupons or BOGO deals during 5280 week. Plus, it's the Melting Pot. People dip tiny pieces of meat in hot oil. What's the cost of materials on 2 oz of filet and 3 shrimp? $5? Please, get over yourself. </span></b></span></span></b></span></div><div><span class="Apple-style-span" style="font-family:arial;"><b><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size:small;"><b><span class="Apple-style-span" style="font-weight: normal;"><br /></span></b></span></span></b></span></div><div><span class="Apple-style-span" style="font-family:arial;"><b><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size:small;"><b><span class="Apple-style-span" style="font-weight: normal;">Trust me when I say that 5280 week is my favorite week of the year. I had to get that those things off my chest. Now where did I put my toast for my escargot?</span></b></span></span></b></span></div>JAKEhttp://www.blogger.com/profile/14647367513706767138noreply@blogger.com2tag:blogger.com,1999:blog-2422789236695389727.post-9684043780204007182009-09-27T20:23:00.001-06:002009-09-27T20:26:08.302-06:00Snooze Review<span class="Apple-style-span" style="font-family: arial, 'Lucida Grande', 'Bitstream Vera Sans', verdana, sans-serif; font-size: 12px; color: rgb(85, 85, 85); ">I really think they did a great job of naming this place. Out of all the buttons on an alarm clock, they chose the one that sounds hip. Volume or Tuner wouldn't have made sense. Keep in mind that you're going to have to wait at least 8-10 slaps of the Snooze button before you get seated. We knew this going in, so we weren't upset about having to wait 40 minutes, which was shorter than the hour they quoted us. As for the facilities available to wait in, they're not good, but name a restaurant that is enjoyable to wait at. Restaurants rarely devote any money to the waiting area. Why should they, you still have to wait. At least you aren't naked sitting on butcher paper.<br />We were seated at the counter and warmly greeted by the waitress/bartender. She gave us a great rundown of the menu and explained that they were really flexible in how you're food was made. If you wanted a half order, done. Small portion of a pancake, done. I appreciated the willingness to make it your way. I enjoyed a fresh squeezed orange juice while my wife had the vanilla latte. She was impressed at how flavorful it was, about as good as Starbucks. I didn't want to order pancakes, particularly because most places serve their pancakes dry and too heavy. The wife informed me that all the reviews said the pancakes were worth it. I went with the half-order of the BBQ Pork Benny and the cinnamon roll pancake (not on the menu) and the Colorado peach ginger pancake.<br />The BBQ Pork Benny was certainly unique and full of different flavors. I enjoyed it but wouldn't order it again. Holy crap on the pancakes. I don't know what they put in them, but the waitress compared them to crack. While I'm aware of crack's addictive nature, I've never partaken in the aforementioned substance. Let's just say that from now on, when something is so good and addictive, I'm going to say it's like a Snooze pancake. Seriously, clouds, pillows, puppies and other things soft were like the consistency of these pancakes. The flavor was out of this world. <br />You want to hear something negative? I had to wait 10 minutes + for my water to be refilled. While the service was friendly, it was kind of like they gushed when you were seated but didn't come back much after that. Obviously the wait sucks, but it should tell you something. You don't have to wait for something horrible. So wake up once your alarm goes off and head down to Snooze, though it might be apropos to hit snooze a couple of times and dream a little more about their pancakes.</span>JAKEhttp://www.blogger.com/profile/14647367513706767138noreply@blogger.com3tag:blogger.com,1999:blog-2422789236695389727.post-77083397987930837792009-09-27T20:20:00.001-06:002009-09-27T20:23:46.349-06:00Olivea Review<span class="Apple-style-span" style="color: rgb(85, 85, 85); "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">All right, negative things first. I hate trying to find parking. While there is a parking lot at Olivea, it's not too big and it's cramped. We drove around the block or larger immediate area before a spot opened up in the lot. Okay, that's the negative. Everything else was very positive. They had several cocktail concoctions on the menu, and my wife ordered the Lavender Lace. While the drink had incredible lavender flavor, it was too much like drinking a perfume. The wine list wasn't too bad. I had a Tempranillo and a Super Tuscan.<br />For starters, we had the special of chicken wings served over creamy polenta with a Putanesca sauce. We also had the flat bread with prosciutto and green olive and Manchego cheese. Both were excellent, though if you forced me to complain, I didn't like how the prosciutto came off after one bite. Simple, I know, but it's gets messy putting that back on. For dinner, I had the duck meatballs which also had polenta. Very different but quite good. My wife had the lamb sugo gnocchi. She compared eating the gnocchi to eating fluffy pillows. After tasting them, I couldn't argue with that comparison. It was better than much of the gnocchi we ate in Italy. Dessert was a letdown, which I believe it normally is when you're consuming trendy food. We split the sorbet which was okay but not anything exciting.<br />They do a great job in terms of service and food, despite our disappointment with the dessert menu. I felt it was a great value as well. Get in there soon.</span></span></span>JAKEhttp://www.blogger.com/profile/14647367513706767138noreply@blogger.com0tag:blogger.com,1999:blog-2422789236695389727.post-53255751882640415632009-07-28T20:50:00.008-06:002009-07-30T20:17:07.139-06:00Critics<span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">I've grown fond of watching the show, "Top Chef." I started with the last season in New York, I've continued to watch the "Top Chef: Masters," and am looking forward to this upcoming season in Las Vegas. One of the things that has been more noticeable is the role of the food critics. For those unfamiliar with the show, these well-known food critics evaluate and rate the food that is prepared by the chefs. Everyone is familiar with all the other food critics who may write reviews for your local paper or even magazines. </span></span><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Anyways, as I watched this show, I realized something: Critics really annoy me! I'm going to throw film critics in here as well. Sure, they serve their purpose, and one could argue that they are needed. However, I would question how much they can really relate with normal society. While there is nothing wrong with being an eloquent writer and possessing a grandiose vocabulary, one could question if that's really necessary in describing food. With "Top Chef" it seems like these writers are trying to impress viewers with how detailed they can describe food and breakout colorful synonyms for the food's consistency, but we're all wondering one thing: was the food good? Why this rant, you may ask? Here's the thing, I know good food, I'm extremely passionate about food, and I like to talk about food, but I'll never be a food critic. Why? Because I'm not a great writer (maybe not even a good writer). So why should writing Hemingway-esque reviews of restaurants matter? I don't know. Apparently, someone somewhere decided that restaurant reviews should be so colorful that no one could read the black-and-white: did you like the restaurant? Many of these critics write/speak with such arrogance about food and restaurants that you might think they were once chefs, but the profession bored them. I tend to think that they weren't quite good enough to write novels so they settled for writing about food. Film critics are exactly the same. There's no need to only give good reviews to independent movies and completely ignore big blockbusters. I don't care what a film critic thinks, I'm going to listen to people I know, not some moron who probably wears an ascot to the movie theater. </span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">This leads me to my next point. Have you ever seen a job opening for a food critic? Before you go surfing on Monster or Craigslist, know this, you won't find anything. No one is looking for a food critic, but they should be. They should be looking for someone who doesn't attempt to impress people with words but attempts to tell the diner about the restaurant itself. What did the food taste like, how was the service, were there a bunch of people taking doggie bags out, etc. </span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Critics, don't try to garner some great book deal with your local reviews. Remember, you're not a chef, you can't cook as good as one, otherwise you would have a restaurant. I hate seeing chefs stutter around critics and lower their head as they receive a bad review. While reviews are necessary, critics need to get off their high horse and realize they aren't better than everyone just because they didn't have to apply for their job. It most likely fell in their lap.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><i><br /></i></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><i>Author's note: I do believe that there are some good food critics out there, not a lot, just some. I'd love to hear their opinion of the growing popularity of sites like Yelp where "regulars" can provide reviews of restaurants.</i></span></span></div>JAKEhttp://www.blogger.com/profile/14647367513706767138noreply@blogger.com0tag:blogger.com,1999:blog-2422789236695389727.post-38903988244447054862009-07-02T17:32:00.005-06:002009-07-02T18:29:58.475-06:00Mass Produced Service?<span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">We've all had a bad experience at a restaurant in which we wondered if the waiter/waitress even knew we existed. Perhaps an entire meal passed without water being filled or every other table appeared to receive bread with their meal, except you or they were just flat out rude. Now we can probably account for some bad service being related to someone having a bad day or if you always encounter bad service, you might be the issue; however, there are some serious problems. My simple argument might be that the more you pay, the better service you receive. We all know that's not the case. So what's the problem? </span></span><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Henry Ford is the father of the assembly line and mass production. He revolutionized the way a factory works. He made production much more efficient and larger quantities were easier to come by. Do you know where I'm going with this? This process should not be carried onto food. If you're making something for a big banquet, okay, that's fine, but at a regular restaurant, unacceptable. At least I wish it was unacceptable. We're used to efficiency and making sure that things can be done faster. Do you really want this approach at a restaurant? Do you want to be treated like a product that comes down the conveyor belt? A customer should be treated like the restaurant is happy to have their service, like the customer is doing them a favor by showing up. There's a great scene in the TV show, </span></span><i><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">That 70's Show</span></span></i><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"> (which obviously takes place in the 1970's) where a couple go out to a restaurant (conveniently named, Blannagan's) at the advent of the salad bar. The waiter informs them that they can go up to the salad bar and choose whatever toppings they'd like. The couple is baffled and the husband asks why his wife would want to go out to a restaurant and make her own salad when she could do that at home. Why don't we question this anymore? Go get your own food? No, I go out because I don't want to make my own food. I want to feel like I'm paying for something other than groceries.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">I understand that being a waiter/waitress is not an enjoyable job and not necessarily something one aspires to do. However, it's still a job that you're being paid to do. There are restaurants out there that value the customer and value service towards them. Rather than having the attitude of "You need us to eat," these places have the attitude of "We need you to eat." The obsession with big business and the bottom line every night obscures many restaurants from providing quality service and ensuring long term success and customer loyalty. Oddly enough, all restaurants thrive on the customer coming into eat there. If you think about it, do all restaurants act like the customer is their raison d'etre? No, the customer is a product that needs to be quickly shot through the line so the next product can be prepped. Try this the next time you have people over. Greet them gruffly at the door, take away their salad before they're done, serve dinner before they're ready, and keep looking at the door until they leave. See if they return.</span></span></div>JAKEhttp://www.blogger.com/profile/14647367513706767138noreply@blogger.com0tag:blogger.com,1999:blog-2422789236695389727.post-75844950607432406262009-05-30T00:49:00.003-06:002009-06-03T10:54:23.727-06:00Panzano Happy Hour Review<span class="Apple-style-span" style="COLOR: rgb(85,85,85)"><span class="Apple-style-span" style="font-family:arial;font-size:85%;">Okay, I have not been offered any money by Panzano's, but I'm beginning to believe I should be. I have told everyone I know about this happy hour. I first visited Panzano years ago for 5280 week and had an enjoyable experience and looked forward to going back. For whatever reason I stayed away. However, an article in the Wall St. Journal caught my eye, and it briefly mentioned Panzano's Happy Hour. After viewing their menu, I immediately decided I would be back for at least one hour of happy. Two weeks ago I went, and I was happy. So happy that I returned this past week, and we'll return next week (Wednesday, look for me). $3 beers, $3 appetizers, and $4 small plates. I had a beer, very tasty calamari, not too tough, a delicious small plate of steak, mashed potatoes and a spinach/arugula blend all for $10. The sad fact is that this is the cost of a Qdoba burrito and a drink. The quality levels aren't even close. This filled me up, not fat-style but European-style (meaning I didn't want to puke after I finished). I highly recommend their happy hour. The odds of you being disappointed are slim. If you are disappointed, you're probably difficult to please.</span></span>JAKEhttp://www.blogger.com/profile/14647367513706767138noreply@blogger.com0tag:blogger.com,1999:blog-2422789236695389727.post-19277911215164648092009-05-29T23:52:00.004-06:002009-05-30T00:51:37.883-06:00How We Roll<span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">I had a couple of points of inspiration for this post. Most recently was an </span></span><a href="http://online.wsj.com/article/SB10001424052970203771904574175690813508038.html"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">article</span></span></a><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"> in the Wall Street Journal. Famed </span></span><span class="Apple-style-span" style="line-height: 19px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">New York restaurateur Danny Meyer discusses the dining industry and where he sees it going as a result of the economic downturn. He mentioned how he expected fewer fine-dining establishments, which makes sense, and a different view of food. This quote, in particular, concerned me: "</span></span><i><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">People are thinking about how much of their time they have to spend, how much of their stomach they are going to fill and how many of their dollars they will have to part with</span></span></i><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">." My problem with this quote is that I believe people (Americans) are already doing this and have been doing this for a long time. My question is should we expect it to get worse?</span></span></span><div><span class="Apple-style-span" style="line-height: 19px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">This leads me to my other inspiration for this post, Wal-Mart. I know you've heard me talk about it before and maybe you think that I've killed that topic; however, it needs to be brought up again. It seems like the big issue mentioned above is money and time. In the current climate, most are short on money and everyone wants more time. The important thing to note is that both can be managed, and although you can increase the amount of money you have, time is finite. </span></span></span></div><div><span class="Apple-style-span" style="line-height: 19px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">I know I've made my case quite clear on how I think one shouldn't skimp on food, and I still strongly support my stance. Perhaps if I illustrate it in a different way, one might better understand my view. Let's examine what I'll call the Quality/Cost Analysis. Think of your basic X/Y Axis. On the X axis, you have quality, on the y axis, cost. Let's assume that as cost increases, quality also increases and vice versa. America is comfortable sitting at the corner of cost and quality. We're more than willing to sacrifice quality for a cheaper price. Guess what? This is where Wal-Mart comes in (note: I am not attacking Wal-Mart, but they are easiest to use in this illustration). Has Wal-Mart programmed us to look for the best deal regardless of the quality of the product? I know many people who will stop by Wal-Mart for a couple of things but refuse to step foot in their produce section. Why? Because Wal-Mart doesn't work as hard as other grocers in ensuring the quality of their product. On the way to providing you the cheapest price, something has to be sacrificed. Think about this the next time you choose a restaurant for your birthday or some other special occasion. Save some money and go somewhere where quality is valued.</span></span></span></div><div><span class="Apple-style-span" style="line-height: 19px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">My other target is McDonald's, fast food's founding father. In McDonald's, a culture of "not enough time" has been created. Feel free to stop by for a meal that will be ready in seconds. We can look to the Quality/Cost Analysis for a similar graph of Time/Cost Analysis. As time to prepare your food increases, so should quality. If you spend more time dedicated to something, you should produce a better product (in theory). Why don't we have enough time? Where is it we have to be? What keeps us from getting out of our cars to order food? These are valuable questions to ask. What's wrong with spending 3 hours at a restaurant with enjoyable company? Isn't this why the DVR was invented? You don't have to get back home to watch your "show." </span></span></span></div><div><span class="Apple-style-span" style="line-height: 19px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">In summary, I'm not telling you to stop shopping at Wal-Mart or to avoid the drive-thru line at McDonald's, but think about it the next time you find yourself at either place or somewhere like it. Ask yourself this, what am I sacrificing here and what am I missing elsewhere? Food may be nothing more than fuel, but humans are high-performing machines and deserve the highest quality of fuel we can find.</span></span></span></div>JAKEhttp://www.blogger.com/profile/14647367513706767138noreply@blogger.com0tag:blogger.com,1999:blog-2422789236695389727.post-8652476700950665692009-05-16T23:37:00.004-06:002009-05-17T00:01:43.752-06:00My Favorite Cooking Gadgets (Part 2)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_xDzauHT9QyU/Sg-iwUX2U3I/AAAAAAAAABg/ui7fFSn_Tzo/s1600-h/IMG_3970.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_xDzauHT9QyU/Sg-iwUX2U3I/AAAAAAAAABg/ui7fFSn_Tzo/s320/IMG_3970.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5336663034443486066" /></a><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">I promised to make this a series, and I'm afraid I have failed miserably. Not only has it been a month since my last post, it's been even longer since I professed any affinity for a cooking gadget. I knew it was time for another post, so I started glancing around the kitchen. What gadget/tool deserves my praise? Seeing the Santoku knife sitting by the sink waiting to be washed yet again, I had my answer. You see, hand washing is necessary for good knives, if you want them to retain their sharpness. They tend to dull out quickly in the dishwasher. This knife spends a lot of time sitting by the sink, not out of neglect but out of good use. I end up using this knife daily. Even though I have knives that are properly labeled utility knives, this one is my 'go-to knife.' In baseball, it might be a solid middle reliever. In football, it might be a quality tight end that can catch and block. (I have to use sports analogies to further prove my masculinity since I'm writing a love post to my knife). </span></span><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">So, what makes this knife so great? First off, what makes any knife great is how sharp it is. For those of you who don't care about this, you don't know what you are missing with a sharp knife. I recently cut an onion, or I should say, attempted to cut an onion with a dull knife, and it was the most frustrating thing. I put so much force into slicing through it, that I was afraid I was going to slice right through the onion into my hand. However, I realized the knife was incapable of penetrating my skin. Sharp knives make you look like an accomplished chef. The above picture shows my knife with one of the most commonly chopped items in my kitchen, the zucchini. A good knife moves through vegetables like soft butter. Unfortunately, a good knife will move through your skin without you feeling it until you see blood. The key is knowing how to use it. Another tool that won't get its own column is the knife sharpener. It is essential in maintaining the sharpness of your knives. Maybe, if you're still reading this, you're saying to yourself: "who needs a good knife? I'm not an accomplished chef. I just cook every now and then." Well, why buy something that makes work harder? Buying a cheap knife is like buying a shovel with a hole in it. Sure, you're going to pick up some dirt, but most of it will fall through the hole making your task more frustrating. My intention wasn't to rant, but I want you to purchase one quality knife and put it to work for you. My suggestion for a cheap quality knife that does excellent work on meat or used as a paring knife. This one </span></span><a href="http://www.williams-sonoma.com/products/sku5177480/index.cfm?pkey=cparing%2Dutility%2Dknives&ckey=paring%2Dutility%2Dknives"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">here</span></span></a><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"> comes in a set. Remember, just because it comes to a point and it's shiny doesn't make it a good knife. </span></span></div>JAKEhttp://www.blogger.com/profile/14647367513706767138noreply@blogger.com0tag:blogger.com,1999:blog-2422789236695389727.post-86867450972552576722009-04-15T20:55:00.007-06:002009-04-15T21:50:50.032-06:00Misunderstood<span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">I'm not picky, and I don't think I'm better than you. It gets old defending myself. That's right, I'm misunderstood. I know there's other foodies out there who have been accused of being horrible people. I'm hoping this post will help both sides. Listed below are several myths and explanations about those who enjoy good food.</span></span><div><ul><li><i><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">If it's cheap, it's not good enough</span></span></i><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">. Money doesn't matter when it comes to food. Ever heard of the term, hole in the wall? These are places that may look a little sketchy on the inside, but serve great food at a reasonable price. The key is not letting money be your only reason for seeking a restaurant. Don't worry about what a great deal you're getting, worry about how it tastes.<br /><br /></span></span></li><li><i><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Portions have to be tiny</span></span><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">. Ummmmm, not really. I recently posted about America's lust for the doggy bag. The reason good restaurants don't bombard you with a large portion is because their goal is to make you feel content when you leave the restaurant, not uncomfortable. All-you-can-eat buffets aren't known for their quality just their quantity. Remember, don't obsess about the deal.</span></span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></i><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></li><li><i><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">You're picky</span></span></i><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">. No. This may be my least favorite of the myths. Picky is excluding all sorts of foods and being afraid to taste new things. Placing high regard on quality is not being picky, it's just having high expectations. I like fresh things, so sue me.<br /><br /></span></span></li><li><i><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Chain restaurants are evil</span></span></i><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">. Honestly, there are some horrible chains out there that have ruined food for Americans, Olive Garden being one of my least favorite. However, there are some great ideas that have popped up and become so popular that they launch into chains. If chains are managed right, they can be a good thing. Many of them just concern themselves with being like Wal-Mart and go after being the cheapest. Being cheap all around doesn't always buy one fresh ingredients. You have to be careful.<br /><br /></span></span></li><li><i><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">I don't know enough to be a "foodie."</span></span></i><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"> Being into food is not like being into wine. It's really not all that complicated. As I've mentioned before, we've all had an amazing meal and know what greatness tastes like. Remember that meal and compare it against future dishes.<br /><br /></span></span></li><li><i><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Food is too big of a deal</span></span></i><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">. Okay, this is not really a myth. Food IS a big deal. How often do you eat? Can you even quantify it? All of the time, right? I think we don't take food seriously enough. With how much food we consume, why don't we care more about how it tastes or how good the quality is? <br /></span></span></li></ul><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">We are a misunderstood people. Non-foodies, use these myths to better understand us. Foodies, be sensitive to non-foodies and encourage them to become one of us. Non-foodies, maybe your stomach is growling, not because you're hungry, but because of what you're putting in it.</span></span></div>JAKEhttp://www.blogger.com/profile/14647367513706767138noreply@blogger.com0tag:blogger.com,1999:blog-2422789236695389727.post-5563905573131599722009-03-29T00:24:00.004-06:002009-03-29T01:20:20.834-06:00Portions<span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">What's impressive? Size? Big house? Big car? Big TV? Super-size it. That's our culture. The more we get, the better it is, right? Sure, I would rather watch sports on a bigger TV and have the luxury of a larger house, but what do I gain from a bigger meal?</span></span><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Super-size it, Biggie-size, King-size are all synonymous with an overindulgence in food, fast food more specifically. While it's easy to pick on fast food, since they're an obvious target, it's almost not fair. While many crave fast food and sit in long drive-thru lines, there is an understanding that it's not great for you. Let me pick on a place that I have previously targeted, Maggiano's. For those of you unfamiliar with the place, it's a rather popular Italian restaurant that is a part of the same parent company as Macaroni Grill and Chili's. One would say that it is probably more high-end than the others, however it's by no means upscale. I have never seen any one leave this restaurant without a doggie bag. I have a sneaking suspicion that this is Maggiano's goal. Their hope is that you are so full, you take leftovers home. The food is okay, but that's all it is. Instead of producing great food, they wow with huge portions. Similar to a magician using misdirection, they have you excited about how much food you're getting that you don't notice the lack of quality. Remember, we like everything big. We want to think that we're getting a good deal. "Look at all this food for a great price!" "Wow, and I get to take home leftovers for tomorrow!" Is that why you go out to dinner? You hope for another meal for the next day? How is that different from grocery shopping? What's impressive about a restaurant giving you more food than you can possibly consume in one sitting? </span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">To me, it's all about quality--not quantity. I know I'm always mentioning Europe, but they've set a pretty great standard when it comes to eating. Your meal comes out, and you might think, "this isn't enough food;" however, when you're plate is clear, you're full. Note, this isn't an uncomfortable full, a full that requires a desire for an elastic waistband. It is a contented full. You no longer want more food, but you're not in pain. Unfortunately, I've been within earshot of American tourists in Europe who complain about the size of their meal. They think they're getting ripped off because it's not enough food to take home. Sadly, we're pre-programmed to think that we need a lot of food. There are some great domestic restaurants that refuse to cater to our American ways. They insist that they're going to serve an amazing meal in a small (read normal) sized portion. To the uncultured eye, you might think this is not worth the cost until you move your fork to your mouth. There is nothing greater than realizing that a chef sacrificed quantity for quality. Eating a small plate of homemade pasta is far better than several pounds of dried pre-packaged pasta. When I leave a restaurant, I don't hope to be a holding a bag full of what I couldn't finish, I hope to be holding on to the memory of a fantastic meal and hopes to return again.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">(My goal isn't to put down anyone that likes this type of food or accuse you of being uncultured. My goal is to get you to question how you think about eating. Do you want quality? If so, seek it. I promise you'll be greatly rewarded.)</span></span></div>JAKEhttp://www.blogger.com/profile/14647367513706767138noreply@blogger.com0tag:blogger.com,1999:blog-2422789236695389727.post-29750949322995522412009-03-22T16:09:00.005-06:002009-03-22T16:39:16.714-06:00My Favorite Cooking Gadgets (Part 1)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_xDzauHT9QyU/Sca3f_xMx6I/AAAAAAAAAAw/Wdi2o5e3R0M/s1600-h/IMG_3903.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_xDzauHT9QyU/Sca3f_xMx6I/AAAAAAAAAAw/Wdi2o5e3R0M/s320/IMG_3903.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5316138170479069090" /></a><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">How should this be written? A poem or an ode of some sort? That's probably a bit on the odd side, but you don't see enough chefs talk about what gadget they can't live without. Not that I'm a chef, but I do enjoy cooking often. I thought, why not feature a gadget that makes life easier? First up, is the great food processor. Some people don't know what they're missing with the absence of this wonderful piece of machinery. I still am coming up with new ways to use it. My personal favorite is in the making of guacamole. Throw in some peeled avocados, barely chopped tomatoes, cloves of garlic, cilantro leaves, lime juice, salt, and pepper and press 'ON,' briefly. Just like that, you have delicious guacamole. Now, I'm not trying to sound like an infomercial, but it makes some stuff a lot easier. Mincing garlic, done. Chopping larger vegetables, done. Making a pie crust, done. Pureeing soup, done. Throw on a different attachment and you can easily grate cheese and julienne vegetables, such as squash or zucchini. This was featured first because it's probably my favorite gadget. Some of the things it has done for me are, mix ice cream ingredients, make guacamole, puree soup, grate cheese, julienne vegetables, chop herbs, and puree fruit.</span></span><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">If you don't have one, I highly encourage that you make the investment. It will make your kitchen work much easier.</span></span></div>JAKEhttp://www.blogger.com/profile/14647367513706767138noreply@blogger.com0