ingridsf
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Posts posted by ingridsf
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One thing I've noticed here and in other discussions about pesticides, etc., is that the term "sensationalized" is often applied to negative reports. I think this shows a certain lack of understanding about the difficulty of bringing potential health risks to the public's attention.
Many of the environmental and human health orgs are grass-roots operations at a considerable disadvantage, budget-wise. We don't have the resources to work through industry lobbyists, PR firms, and ad agencies, outlets through which our target message could indeed be sent in a subtler manner.
No doubt the old phrase, "If it bleeds, it leads," is still true. But sometimes the "too awful to be true" tone is not the result of cheap sensationalism. In terms of MCD, the symptoms are dormant for years -- how do you fight an invisible risk that corporations the size of McD's are invested in denying? It reminds me of our utterly we needed activists -- loud, annoying ones like Act Up and Queer Nation -- to get it through our heads that HIV/AIDS was a public health emergency.
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First of all, congratulations. Two months, huh? Your baby and I just might share a b-day!
I'm not a mom, so my recs should be considered in terms of how they may affect your milk if you're nursing. But anyway. I've found that variations on chicken thighs/red sauce/soft polenta travel well from freezer to microwave to mouth. I'm not going to give full-scale recipes here but briefly describe 2 everyone I know likes.
The first is chicken puttanesca, with the active ingredients being anchovies, capers, nicoise olives, and balsamic. These pungent, strongly flavored ingredients mellow and blend amazingly well. I always use bone-in thighs, tons of whole garlic cloves and fresh marjoram.
The second is cacciatore, with the active ingredients being bacon, mushrooms, green pepper and vermouth. Ditto on the bone-in chicken and garlic. Basil works well with this, and if very careful, a pinch of cinnamon adds a subtle depth. But be careful, it's easy to use too much and that makes it taste like canned food.
Oh, and the usual culprits, canned tomatoes, olive oil, onion, broth, black pepper, salt are all involved.
If you put a shallow layer of sauce, then the polenta, then the chicken-and-sauce on top into a tupperware thing, the sauce will resoften the polenta when you heat it in the microwave.
Enjoy! And don't be shy about passing these meal ideas on to friends and family when they offer to help -- I've contributed to the stocking of more than one expectant mother's freezer. Lasagna's the great Freezer Favorite, so do suggest alternatives or you might end up oding on the stuff.
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About seven eighths through the meal, my husband suddenly asked what the meat was we were eating. When I told him, he refused to eat the rest, and accused me of being cruel. Cruel to him, that is, for not having told him what I was serving him.
Now, I normally never say in advance what it is I'm dishing up, whether it's taro, banana flower or, in this case, horse. And it's never actually been an issue before even though I am (ahem) slightly wont to experiment.
So, should you warn people about to eat your food that the ingredients might be different from what they're used to? Wouldn't this frighten off the easily intimidated before they've even tasted it so that they will never experience the joyous taste of whatever it is you're serving?
(It goes without saying that I am not advocating keeping ingredients secret when cooking for people with food restrictions, be these restrictions religious, allergy-related, or of any other type.)
I don't think anzu was obligated to disclose in her particular situation. She says she doesn't normally do that; that practice may not appeal to others but her husband was a willing eater in past mystery meals. Don't see where he should be getting all huffy now.
As for whether disclosing should be standard practice, yes. Most people prefer familarity on the plate and some are genuinely disturbed by new foods. (Disturbances, mind you, that run the gamut from those based on deeply held principles, to digestive trouble, to allergies, to preferences presented as allergies, to medical restrictions, to sensible weight-loss diets, to fad diets, and on and on.)
The relationship between cook and diner is based on trust, courtesy and appreciation, not to mention gratitude to whatever's on the plate. Maybe I'm hyper-sensitive, but the last few years of trying to cook for friends has left me feeling like a short-order cook, not a host. I feel like I hold up my end by knowing allergies, medical conditions, diets. None of my friends has a restriction based on religion so that's not a factor. But I'll come out with it: I'd like folks to park their preferences at the door and be stringent about their use of the word, "allergy." Take butter. Even if you ordinarily use EVOO "because it's healthier," don't make an "Ewww" face when I beat the butter into the risotto. If you're into turkey bacon "because pork is really greasy," please refrain from the request to use that rather than pancetta in the carbonara. My big reward for honest disclosure is a mangled recipe or hurt feelings.
There's so much more discussion of the cook's responsibility to diners than the diner's behavior. I think it goes deeper than manners, as important as manners are. I don't think many diners have much awareness that they can contribute to a meal by letting their guards down, and accepting what is offered.
To me, the most amazing thing about this question is that a family exists where a spirit of real culinary risk-taking exists. I'm still trying to introduce dark-meat chicken, pork sausage, asparagus, and anchovies. And salt. Oh my god, and then there are the "high-sugar" vegetables like carrots....
JAZ wrote an article in TDG called, "The Compulsive Cook: Gracious Guests, Painfully simple guidelines for good guest behavior." http://www.egullet.org/tdg.cgi?pg=ARTICLE-jazguesttactics This thread reminded me of this interesting piece and the subsequent discussion.
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How funny... I made my first pork shoulder last weekend (in my crockpot, for pulled pork), and I said to my husband "man, it smells porky in here" and to be honest with you, I didn't mean it in a good way! It smelled like I was at a pig roast. Then, I tasted it. Amazing. Gorgeous. I had been making pedestrian pork for so long that's I'd forgotten what it could be.
Word. And I'm still wrapping my head around the fact that the SAFEWAY blade roast was 10x better then the Nieman Ranch loin chops. And yes, I know how to cook pork chops. It's too bad my organic delivery place doesn't have NR blade roasts.
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If I may, kitchen sink quesadillas, I believe, would be similar to the many wraps offered in todays market.
Throw a bunch of leftovers with another bunch of cheese, melt the damn thing and make a profit.
Yup, that's what I meant. I don't want to be too extreme -- it's POSSIBLE to riff on a tasty standard like tortillas and cheese, melted, but throwing any old mix in is, in clinical terms, BLEEECHY. I live in fear of a dried cranberry-goat cheese-duck confit "special." I'd much rather they put their creative effort into getting a respectable cheese, tortilla or chorizo. But whatever, it's a freakin' quesadilla.
I guess this kind of exemplifies my real complaint: restaurants that bastardize dishes in the name of creativity or convenience. Babyback ribs fit more easily on a plate and people consume them more quickly. I understand tables gotta turn, yadayada. But c'mon -- bbq is by definition a slow food. Most restaurants just aren't suited/equipped to bbq so I wish they'd leave it alone or stick to stuff like hot links.
But this whole distinction fit rights in with the white-meat lobby that has ruined many a chicken recipe. A rack of spareribs is like dark meat -- more indicative of the animal in flavor and appearance than the more dainty babyback nibbles. Just as the gooey goodness of a shoulder blade roast packs more pig punch than a loin. I'm still stunned at how many people I know won't touch a chicken thigh because, "There's a vein in it!"
Anyhoo... my snobby judgement is that too many restaurants dumb down flavors -- another fine example being Cheesecake Factory's sugar bomb "tamales."
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From a domestic US perspective, I'll take anything In N' Out Burger has to serve up. But they don't change their menu, so the point is moot.
Ah, but In N' Out lets YOU change the menu. Up to a point, admittedly.
IMHO, they're far and away the best -- thought I still want to test out that theory by going to a Chik-a-Fil (sorry, the name escapes).
A moment of silence: For Popeyes' onion rings, fallen gallant soldiers on the field of fast food. (a tear)
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If Zuni had a fence around it, that's where I'd be sitting. It's just been so inconsistent for me. And it ain't cheap. Despite the complaints below, I can understand why people continue to go. I just don't agree, though, that it's an absolute must.
First, the good: Great oysters with the best sauce, rye bread (somebody's been reading MFK Fisher); the Bloody Mary's; the sand-dabs; the soft polenta. The ambiance, esp on a warm afternoon with the windows open. The design.
The "Buts": Mostly the service. I've had one memorably nice server, and I've gone more than a few times. I'm usually with one person having a leisurely lunch and going for long stretches unattended hasn't warmed my heart but it hasn't caused a problem. The one business lunch I had was not good because our server ignored us and forgot our bottle of wine. I do pick up on a "cool" clique vibe, and as the subtly snubbed diner, it makes me say, "Zuni -- eh. Go to Boulevard. They'll treat you nice there even if they don't respect your shoes."
On a more tangibe level: Get some better stemware. It's not just aesthetics. The design of the glass affects the wine, and their wine-glasses are dragging their wines down.
As for roast chicken, I have suggestions based on a combo of cooking shows: Butter your bird's skin and lay strips of bacon across. Roast for 20-25 min at high heat until the bacon is cooked, and then remove. It makes a lovely cook's aperitif. Reduce heat and roast until juices run clear. Defat pan juices as desired and either make gravy or serve as is. The butter/bacon makes a shatteringly crisp, salty skin. And I don't brine free-range chicken cause they don't seem to need it. I also keep in mind that one of the best birds I've had was -- SHOCKINGLY! -- a CostCo rotisserie chicken, fresh and hot, that set me back a whole $5.
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Ingrid - how are the neighborhoods you mentioned in terms of topography (big hills - little hills - flat?). My husband wears a clunky knee brace - and I don't want him to accuse me of trying to hasten the surgery he'll probably need one day. Note that one reason I'm asking this is that the tourist guide "Let's Go" has a very neat map of the topography of San Francisco. Unfortunately - it doesn't seem to be published annually (it mentions in the current edition that the Ferry Building will be reopened next year). So I couldn't see buying the book. Robyn
Well, well, what a coincidence. I wear orthotics and use a cane. I live on the west side of SF (where these neighborhoods are) precisely because they're comparatively flat.
About Chapeau -- it IS a lovely restaurant. The chef/owner used to cook at La Folie, I believe. He is so warm and friendly. My only faults w/ the restaurant are that it's very crowded and loud. I had trouble maneuvering and being heard. That's why I prefer Clementine.
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Avocado eggrolls. Kitchen sink quesadillas.
On Pork and the late, lamented program Taste:
Why does anyone buy pork loin? I just cooked a shoulder blade roast, bone in, and it was FABULOUS. And I did nothing to it -- slapped some salt/pepper on it cold, shoved it in a 325 F oven and went to sack out for a few hours. It was so tender, juicy, with a nice crust, falling off the bone. Pan juices for days. By contrast, my bud bought a boneless loin, had to brine, babysit the the thing in the oven, check the internal temp. For what? A comparatively flavorless, dry roast. For a lot more money.
I loved Taste. I had no idea the broth for won ton soup could be made with chicken feet, whole fish and Smithfield ham. Or what a pain in the ass ketchup would be to make. Or how delicious burgoo looks. David Rosengarten, Alton Brown -- I loves me some food geeks.
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I respond more readily to shame-type questions than ones of survival. If we're talking about what I'd embarrass myself for at a buffet....
baked clams or clams casino
any type of Chinese dumplings
blueberry pie
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Hi again. Glad to hear about your res at La Folie. Yum!
It's funny -- I live here and never go to Chinatown. I'd recommend thrree neighborhoods outside downtown to do some strolling and eating for very little money.
Inner Richmond:
Clement Street from around 2nd Avenue through 7th or so. Too many restaurants to pick from! My personal faves are the ginger salad and tea salad at Burma Super Star (btwn 4th and 5th); the hot and sour soup with prawns and noodle bowl with bbq pork and imperial roll at Minh's Garden (Vietnamese btwn 3rd and 4th); steamed dumplings of any kind at Taiwan Restaurant (at 6th); and in a different part of the cuisine world, anything at Clementine (stellar French value btwn 2nd and 3rd). My non-food pick of attractions is Green Apple Books btwn 6th and 7th.
Inner Sunset:
Go to intersection of 9th Ave and Irving St. Arizmendi Bakery is on 9th btwn Irving and Judah has incredible breakfast breads and muffins, plus a cornmeal crust pizza of the day avbl after 11 am or so. Park Chow on 9th btwn Irving and Lincoln is one of the best casual restaurants I know -- simple, fresh produce, seasonal menu. The entrance to the Arboretum in Golden Gate Park is right there at 9th and Lincoln -- go for a walk, it's beautiful. There's also Ebisu (sushi) and Marnee Thai on 9th Ave btwn Irving and Lincoln.
Deeper in the Sunset:
Irving St between 19th and 26th Ave is nonstop restaurants and groceries. Oddly, it's closest to where I live but not where I go out to eat! But well worth a visit. Pho Hiep #2 and Yum Yum Fish are known to be darn good.
Just for the record, I'm hungry now.
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Sorry to say the show's losing me. PBS's fault -- it's too short and the scheduling blew any momentum it had.
Philistine Alert! Do Not Read if, Well, You're Not a Philistine:
I'm liking ol' Gordon's show better. There's so much more cooking in it. So much more portrayal of the push-push-push of cooking professionally. Cooking Under Fire needs more fire, dammit. Not cheesy fire necessarily.
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All right, I've been holding back, but I can't hold it in any longer --
ERIC DROVE ME NUTS!!!
His persona seemed so aerosol-cheesy to me. And he kept slopping food around. There, I said it. I think I'm ready to move on with my life.
I have not gotten over my dislike of the Dieting Diva. Our fat-phobic contestant dissed Paula Dean's recipes -- "naughty," indeed.
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And here is the SF Chronicle Review. They appear to have greatly enjoyed their meal. Enough to give it three stars. However the service is apparently a little lacking.
Bauer's most recent review in March 2005 gave it four stars. http://www.sfgate.com/cgi-bin/article.cgi?...1.DTL&type=food (No, I don't handle their marketing!)
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Welcome! Back!
I'll put a plug in for La Folie (there's an active thread if you care to read it). It's an intimate sort of restaurant and, in my opinion, more enjoyable therefore. Very consistent, very warm, very FILLING.
The squab stuffed with foie gras is bliss, as is the roasted sea bass. Go for the 5-course option, you won't regret it. -
Aren't we looking at a chimichanga variation? (not that I'm complaining)
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La Folie is my FAVORITE restaurant! I only get to go 3-4 times per year but me and a couple of my friends anticipate those dinners like you wouldn't believe. I wrote about the place in my one and only Daily Gullet piece, "HOCAS-NOCAS."
I'm going to hope the service thing was a fluke cause I thought it was great.
Edited because I missed a major point in an earlier post.
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I'm not suggesting all chemicals are "bad," but I find it outrageous that corporations get a free pass on dumping whatever they want.
I completely agree. I just don't think two wrongs make a right.
You say "fear-mongering,"
I say, "community organizing."
Fear-mongering!
Community organizing!
Let's wash the poooooisins off!
(I love Mad Magazine; unfortunately, I lack their genius for twisting song lyrics to suit my highly suspect Personal Agenda.)
And as we free clinic workers advised the young woman who told us she preferred eating peach pits to yucky "artificial" birth control pills: "Yeah, well, just cause it grew outside doesn't mean it won't kill you."
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I should qualify my post upthread -- in case it is not clear -- to point out that I am not necessarily "pro-pesticides." What I am is "pro-good science" and "anti-sensationalistic fearmongering." This is to say that the EWG may have some points to make, but I think the dishonest way in which they do it obscures the message to an unacceptable point.
Sigh sigh sigh. I want good science. But good science -- 99% of all science -- is government funded. Which is not a bad thing in itself. But decisions are made about WHAT to study, and the effects of these substances have not been studied. Why not? Breast cancer rates are still going up, as just one example, yet only 2% of the NIH research budget goes into studies of possible environmental factors, which include the 85,000+ chemicals currently present in the environment. And that includes pesticides. I'm not suggesting all chemicals are "bad," but I find it outrageous that corporations get a free pass on dumping whatever they want.
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Here's the thing that I immediately noted upon reading the report: It doesn't really give us any useful information as to the nature and amount of the pesticides found on these various fruits and vegetables. Somehow they arrive at a composite score that supposedly accounts for these factors, but given that the EWG is rabidly anti-pesticide, I think their presentation is somewhat suspect. This isn't the first time the EWG and similar groups have come out with alarmist public releases about pesticides. Here is an interesting article addressing a similar release by the Consumers Union several years ago:
Pesticide Action Network (PAN) has a database for identifying which pesticides are used with which type of produce, it's known toxicity, where it was used, and so on.
http://www.pesticideinfo.org/Index.html
I, too, would like more hard data on the effects, or non-effects, of pesticides on human health. But currently corporations are not required to demonstrate their safety before releasing them into the environment. And government regulations place the burden of proof on you and me to show harrm before discontinuing use. I don't see anything radical about basic corporate accountability.
The Precautionary Principle of Public Health would reverse that. It is slowly being introduced in San Francisco and the Bay Area. EWG and Pesticide Action Network are among the independent non-profits working on it.
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I used to get animal style, but I think the pickles overwhelm the whole experience.
For those not 'in the know,' animal style is In-N-Out code for put-everything-on-it!
The In-N-Out secret menu.
Thank you. I was just about to ask.I had no idea that my order was animal style! It just seemed like the natural order of things, hee hee.
Mmm, pickles and raw onions...on meat....(Homer Simpson sound)
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Thee's a cooking school in SF called Tante Marie's that might be a place to network with, http://www.tantemarie.com/profschool.html
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I'll second In-n-Out burgers. (As in, I'll take two. Right now.) So cheap, so delicious, so...safe. (Thank you, Eric Schlosser.)
Get the fries "well done." They go up magnitudes of deliciosity that way. And by all means, have a chocolate milkshake. You're on vacation!
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-casual and affordable restaurants that feature the very best produce available, prepared simply.
I can't argue with any of the choices listed above but I'm going to take you down in price considerably. Two SF places owned by the same guy, Chow and Park Chow, have excellent seasonal produce. The thing I like esp is that they offer salads in 3 sizes so you can easily have a shared app (like grilled Monterey squid), a small arugula and white shrimp salad, maybe a good steak w/ garlic mashed and asparagus (12.95 -- yeah baby!) and a piece of chocolate cream pie all for, like, $25. Wines are reasonable, too.
Have fun!
Mood enhancing Foods
in Food Traditions & Culture
Posted
I found out one day when I was inexplicably out of sorts that the smell of charring chilis perks me right up. Fortunately, I have a gas stove, a long fork and the foresight to keep a supply of jalapenos or serranos in the fridge.
Note: This is similar but not the same as the happiness that comes from eating burned edges of all kinds, or the chilis themselves.