On a cool and sunny saturday morning in February, Karina and I drove up the Taconic to the little town of Clinton Corners, NY. We were on the way to visit with Don Lewis at the Wild Hive Bakery. We hoped don could provide us with milled grains, such as corn, wheat, lentils, and the like. We also wanted to try his cheesecake, and other deserts he has been tinkering with.
Wednesday, March 25, 2009
Monday, March 2, 2009
Carla fucked it up good. Josea is a lucky bastard. and, as it turns out, Stefan has no soul at all!
Thursday, February 12, 2009
Wednesday, February 11, 2009
I have been harboring doubt about plastic bottles and containers for a good while now. I didn't really know if they were to be avoided, but I could not get away from the feeling that they should be avoided.
I have been out of it for the past week. Had papers to write and some other shit. I will be back tonight for top chef, and at the suggestion of a friend, I have decided to twitter it. So tune in and watch the side bar for my almost completely useless commentary on tonight's episode...
Wednesday, February 4, 2009
Wednesday, January 28, 2009
Why oh why is there mercury in HFCS? I have not yet read the full paper but the gist is that the mercury could have come from the process of converting corn syrup to HFCS, which involves bathing the syrup in mercury. Perhaps they are on to something?
What is wrong with Salt? This question is not answerable at the moment with a definitive. The current research shows that those with hypertension react poorly to too much sodium. But not all of them. It is statistically significant to be a risk factor for Heart Disease, and increase the risk of heart attack and stroke, but again, only in some cases of hypertension.
Tuesday, January 27, 2009
Lard is the most natural and healthy frying substance out there. When you use lard you are adding anti-oxidants to the finished product. When using an unsaturated fat (like canola or some other vegetable oil) the higher free-radical content will cause oxidation.
Anti-oxidants = good
Oxidation = bad
So, all you bacon lovers - just pour the fat through a paper towel, and refrigerate the finished product!
Cook, pour, repeat.
Friday, January 23, 2009
Getting back on seasonal eating is an effort in strange delusional anachronism. Ignore the tomatoes in aisle 3 please, they are not in season, and they taste like shit, just pretend they do not exist.
For thousands of years we have eaten seasonal foods with little or no difficulty. If I were born 100 years ago I could tell you when you would be able to eat any number of fruits, legumes, tubers, and meats, without a second thought. In modern times we live in ignorance of the pathways of agriculture. We also have the stupid habit of eating foods when they are out of season, an odd habit, as they taste hideous by comparison.
Wednesday, January 21, 2009
I discovered the NYC tow pound today. Joy of Joys. Top Chef was a little surprising, and a little dull. Watching them run around Restaurant Depot only one week after the Stone Barns episode was a bit trying. I won't spoil anything...but this season is turning out to be pretty low on quality. The Judges are consistently choosing not who is best, but who is less bad. My feeling is that it will come down to Jaime and Stefan. Fabio has turned out to be kind of a shitty cook. Jeff, well I dealt with him last week. Josea is a space cadet. His not-girlfriend will be out soon enough. Carla can't cook anything but desserts and she couldn't cook desserts this week. and then there's radhika...
Tuesday, January 20, 2009
Monday, January 19, 2009
Sunday, January 18, 2009
We are off to Providence, RI today, so I will not be posting anything new. I used the Eat Well Guide trip planner to find a few restaurants and stores we can go to along the way. It is a great application, and i can leave today confident that I won't be eating microwaved sandwiches at a rest stop, or freak show S'Barro's off 95 in the middle of RI.
Saturday, January 17, 2009
I am no New Yorker. Despite what I was telling you when you asked where I was from, pointing to the ground directly under my lying heart and saying “From Here”, I am no New Yorker. I grew up in Rockville Center. A bustling Long Island town far enough away that ‘going into the City’ was an event, but close enough to eat and breath (eat, most importantly) the many offerings of the City.
But we (my brother and I) knew, even as my parents’ stack of New Yorkers piled up. Even after hearing the dimly lit stories of the Health Department in 1969, the City College Takeover, Janis Joplin at the Tennis Center, driving a cab in Manhattan, Music and Art, Bronx Science, Hasidic thugs, and Luncheonettes in the South Bronx, Or the nearly floodlit stories of walking down Flatbush Avenue (Pop) or the Grand Concourse (Mom) in the fifties. We could feel it, my parents most inspiringly were New Yorkers. My Brother and I? We knew we were not and would never be the same as our cosmopolitan parents.
My Brother, a scant year older than I, received the brunt of the post-Brooklyn masculinity training my father doled out on a daily basis. “If you did that in Brooklyn…” would follow if we were to say, covet the wrong color Converse All-Star, give up in a wrestling match, mention Walter O’Malley’s name, or generally look or act un-manly, which one or the other of us was inevitably doing at just about every moment. Growing up in fear of getting beat up by every half-cocked Lord of Flatbush if we so much as set napkin to the greasy surface of a slice of pizza, we developed a hyper sense of New Yorker-ness. This Training had rules, and if we followed them well enough we would feel good, be Somebody. Roughly broken into satisfying and easily devoured extremes, they follow:
• Never look up at the buildings.
• Never make eye to eye contact with pedestrians.
• Never walk slowly.
• Never say “Excuse me”.
• Never Change trajectory for oncoming pedestrians.
• Never apologize.
• Always J-walk.
• Always know where you are going.
• Always know what you are going to say.
• Always know what you are going to order at a takeout counter.
• Always fold your pizza in half before eating.
We knew how to act, and we were going to show it off to every ill-prepared spoiled sub-urban or semi-rural slob who had the misfortune of accompanying us to the City on a weekend jaunt. Quietly scoffing at the wallet hanging out of the back pocket, the twenty dollar bill casually slipped between the third and fourth fingers positively begging to be swiped, waiting at a stop light when there were no oncoming cars, giving money to beggars (remember when we had them here in NYC, before Guiliani relocated them?). Falling for the gimmick, the quickie, the scam, the three card monty game, There was always someone to smirk at. My brother and I had practiced knowing wise-guy smiles by age 9 and 10 respectively. We had our own version of a Brooklyn Queens turn-it-on-at-will accent and we were newfound Lords. Yes, we were Lords.
Thursday, January 15, 2009
No, I didn't do this just to put up a picture of smokin' hot Padma.
I love Top Chef, what could be better then food porn and elimination TV? This season has been a bit strange. The producers are getting more manipulative (they left a fridge open in one episode to see how the chefs would react, and the t-giving and christmas in july was just dumb) and the cast is strangely ambivalent. But it is here in New York, which is fun. I liked the first episode when they had to go to small markets in ethnic neighborhoods for their product. Of course the show quickly degenerated into Whole (shit) Foods shopping and product placement (Sequoias, Gladware, GE appliances, etc etc etc).
A friend told me about the Amazon affiliate link-up that you can see on the right. I chose the books to be viewed. They are:
I will add in some useful things like the widget to the right, from the terrific website Eat Well Guide. Just put in a keyword and you will get a cool list of sources for food. I entered "brooklyn" and I got a list of 2 bakers, 2 coops, 2 csa's, 2 educational organizations, 14 Farmer's Markets, 25 Restaurants, and loads more. Check it out!
I assume my few devoted readers have noticed the changes to the page. I am experimenting with ads and book recommendations, all in an effort to "grow" this blog into a potential source of income. The best part about it is that it won't cost you (the reader) anything at all. So if you like the blog, please just keep reading!
Tuesday, January 13, 2009
One thing I neglected to mention in the Buttermilk Channel post was the ice cream they serve. Blue Marble ice cream is a new brooklyn based pair of shops (one on Atlantic in boerum hill, the other on Underhill in prospect heights). They use grass-fed cow's milk for the ice creams, fair trade coffee, tea and chocolates, and they even have little kids corners for children to play in while their parents put away some serious sweet cream.
Monday, January 12, 2009
Tuesday, January 6, 2009
This is really where the quest for local wedding food started, on a small farm in New Hampshire.