Florida

My point is that all food other than salt is organic material. Application of something inorganic does not remove the carbon atoms from food. The food itself is still organic. This is egullet. This isn't eChemistry. Carbon atoms aside, the term organic has a specific legal meaning when used in reference to food (egullet, not eChemistry). So, it most certainly is possible to have "inorganic" food even though all of their cute little carbon atoms are still there. What is organic? "USDA Definition and Regulations: The Organic Foods Production Act (OFPA), enacted under Title 21 of the 1990 Farm Bill, served to establish uniform national standards for the production and handling of foods labeled as “organic.” The Act authorized a new USDA National Organic Program (NOP) to set national standards for the production, handling, and processing of organically grown agricultural products. In addition, the Program oversees mandatory certification of organic production. The Act also established the National Organic Standards Board (NOSB) which advises the Secretary of Agriculture in setting the standards upon which the NOP is based. Producers who meet standards set by the NOP may label their products as “USDA Certified Organic.” USDA National Organic Standards Board (NOSB) definition, April 1995 “Organic agriculture is an ecological production management system that promotes and enhances biodiversity, biological cycles and soil biological activity. It is based on minimal use of off-farm inputs and on management practices that restore, maintain and enhance ecological harmony. “‘Organic’ is a labeling term that denotes products produced under the authority of the Organic Foods Production Act. The principal guidelines for organic production are to use materials and practices that enhance the ecological balance of natural systems and that integrate the parts of the farming system into an ecological whole. “Organic agriculture practices cannot ensure that products are completely free of residues; however, methods are used to minimize pollution from air, soil and water. “Organic food handlers, processors and retailers adhere to standards that maintain the integrity of organic agricultural products. The primary goal of organic agriculture is to optimize the health and productivity of interdependent communities of soil life, plants, animals and people.” CFR Regulatory Text, 7 CFR Part 205, Subpart A — Definitions. § 205.2 Terms defined “Organic production. A production system that is managed in accordance with the Act and regulations in this part to respond to site-specific conditions by integrating cultural, biological, and mechanical practices that foster cycling of resources, promote ecological balance, and conserve biodiversity.” USDA National Organic Program. http://www.ams.usda.gov/nop/NOP/standards/DefineReg.html'>http://www.ams.usda.gov/nop/NOP/standards/DefineReg.html USDA Consumer Brochure: Organic Food Standards and Labels: The Facts “What is organic food? Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled ‘organic,’ a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified, too.” Consumer Brochure, USDA National Organic Program, http://www.ams.usda.gov/nop/Consumers/brochure.html'>http://www.ams.usda.gov/nop/Consumers/brochure.html The final national organic standards rule was published in the Federal Register on December 21, 2000. The law was activated April 21, 2001. The rule, along with detailed fact sheets and other background information, is available on the National Organic Program's website, http://www.ams.usda.gov/nop/ Full regulatory text: Electronic Code of Federal Regulations (e-CFR): http://ecfr.gpoaccess.gov/cgi/t/text/ text-idx?c=ecfr;sid=11fd57b422b6314d866dc4b02f1a101d;rgn=div5;view=text; node=7:3.1.1.9.30;idno=7;cc=ecfr " There are no legal definitions for "all natural" or "sustainable," though there is a legal definition for "sustainable agriculture:" "Legal Definition of Sustainable Agriculture The term ''sustainable agriculture'' (U.S. Code Title 7, Section 3103) means an integrated system of plant and animal production practices having a site-specific application that will over the long-term: -Satisfy human food and fiber needs. -Enhance environmental quality and the natural resource base upon which the agriculture economy depends. -Make the most efficient use of nonrenewable resources and on-farm resources and integrate, where appropriate, natural biological cycles and controls. -Sustain the economic viability of farm operations. -Enhance the quality of life for farmers and society as a whole."

I'm guessing the same way you could have inorganic food (other than salt)? By applying a artificial synthetic compound (pesticide, herbicide, antibiotic) to it. However, I'll agree with Dakki. Whether your cattle has any street cred or not, I believe a cattle is still a cattle.

This isn't Emeril. Well, at least not directly. Emeril sold his marketing rights to Martha Stewart's Omnimedia back in 2008. http://www.bloggingstocks.com/2008/02/19/martha-stewart-living-omnimedia-set-to-buy-emeril-empire/ Emeril no longer has control over any of these products. Martha Stewart could put his face on a box of condoms if she so wanted. He only owns his restaurants. If you want to blast someone, blast Martha Stewart.

Seafood is an odd beast though. While I am normally a very adventurist eater, I shun seafood. I very rarely order it at restaurants and I'll willingly and vocally avoid it when someone else is cooking it. I have relatively no trust in it. For me, seafood is a gamble and I literally do not gamble. I know I am not the only one with this opinion. However, one of the things I noted above is that I would like to see less of some fish for the exact reason you give above. If tuna is unavailable to purchase, but you want fish, you'll have to buy something else and that is where your fishmonger steps in. Of course, this will never happen.

Let's just say too fishy. Having grown up around the Keys, if you caught a mackerel it was either used for bait or thrown in the chum bucket. No one ate it. People would look at you funny if you even suggested eating it. I am entirely willing to admit this has caused a (possibly unjustified) life-long bias against this particular fish. And back when I was a kid, we only ate the fish we, or our friends, caught. If it was a bad day fishing, you ate something else for dinner. If it was an incredible day fishing, you gave away your extra. There was no such concept as going to a fishmonger. I don't believe I had ever tried salmon until I was in my late teens, and even it was the result of a family friend returning from a fishing trip to Alaska. Edited for formatting

Having grown up in Florida and now currently living in IL, I've mostly given up on seafood. I eat it occasionally, but not regularly. Never-the-less, when I do eat it, I tend to stick with Salmon, tilapia, dolphin (mahi-mahi), and catfish. Personally, I'd like to see less Tuna, Chilean seabass and swordfish and more Barramundi. And as far as I am concerned mackerel only has two uses: 1) bait 2) chum.

If you're looking for "ultra-modern/molecular" I would have to agree Graham Elliot should be given some consideration. Afterall, he was Avenues' prior chef. As for moto, I believe Cantu likes to call his food "Postmodern."

The library finally had a copy of the book and I am currently in the process of reading it. I will admit it is better (more entertaining) than I expected it to be. To say it is not the “same old crap” is only somewhat accurate. Sure it’s not a republication of Kitchen Confidential, but Medium Raw is essentially a continuation of the same old crap. Sorry, but the book has a complete lack of continuity. It is either Bourdain’s attempt at stream of consciousness or is a compilation of Bourdain’s rather contradictory rants. Also, I think Bourdain might have still been chasing the dragon while writing some of this. The chapter titled “Meat” is bizarre. Something about being entitled to a medium rare hamburger, but not having the government dictate food quality, Starbucks is to blame for charging $5 for a cup of coffee, hot dogs are bad because they are a German import and the future retro-hamburger will cost $26. If someone has had the opportunity to read this chapter while fully cranked up, please let me know if it makes more sense. I’ve also noticed something from the book. Bourdain writes in a fashion that allows almost anybody to agree with him to some degree. He writes about how the rich eat differently than the rest of us, but he seems to forget the book opens with a scene where he is eating an illegally imported protected species as if the “rest of us” would find this to be acceptable. He writes about Hanoi pho as if I have the capacity to jump on a plane during my lunch break, fly to Hanoi, have a bowl of pho, and return to my job before the day is over. In the same sentence (yes, the same sentence) he dismisses Michael Pollard while calling his books “excellent.” No matter what your point of view is on Pollard, you can logically convince yourself that TB agrees with you. We can all relate to a bowl of pho, even if many of us have never been to Hanoi. We can all agree rich people on St. Bart’s eating a burnt chicken leg are a clueless bunch of dicks even though Bourdain is likely the only one of us to ever go to St. Bart’s to eat a burnt chicken leg with a clueless bunch of dicks. As for the criticism of the criticism, I believe it to be likewise disingenuous. To accept Bourdain at face value is to willingly ignore Bourdain’s glaring contradictions. To say “if you haven't read the essays in question, you don't know what those opinions are” is to say that Bourdain has never voiced these opinions previously, which is entirely bogus. Bourdain has previously voiced his opinion very clearly in multiple TV shows on two different stations, including six seasons of No Reservations, multiple books, his blog posts, and a countless number of interviews, articles, essays, and stand-up performances. So far, I have not read anything new in this book. To suggest you can’t criticize Bourdain for these well known opinions is akin to saying someone cannot criticize Obama (or Palin) because they have not read The Audacity of Hope (or whatever the fuck the name of her book is) even though their opinions are so well publicized as to be commonplace. It's disingenous and ignores the fact that Bourdain's views on nearly all of these subjects exist in a format other than this particular book.

-Goose Island Bourbon County Brand Coffee Stout (BCBCS): Heavy, sweet, dark malts, with flavor of coffee, vanilla, oak, and a bit of bourbon. -Green Flash / Brasserie St. Feuillien Bière De L'Amitie: A Belgian strong Blonde Ale, brewed with rye. Very light malt with flavors of coriander, cumin, and citrus rind finishing with a grassy hoppiness. -Half Acre Shewolf: A collaboration beer with Three Floyds. Quite aromatic, with loads of grapefruit and citrus. Flavor is unusual for an IPA, starts with an unusual dry, musty earthiness, almost smoky, toasted malt flavor that fades to an astringent grapefruit bitterness. Long bitter finish. Some pine and citrus as well.

Avec: my favorite restaurant in the city, though at 9pm I'd be hesitant. I tend to go when they first open (around 3 or 4 in the afternoon) and the place is so laid back. The waitresses are cool. They're chatty. You can shoot the shit with the people sitting next to you. At nine, Avec is far more high-strung and tense. Waitresses have far less time for you and there is a lot more attitude (from both the wait staff and the customers). Hot Doug's: You're going to wait in line. It will be a long line. If you are coming all the way from NY to wait in line for a hot dog, this is your place. Xoco: I like Xoco. It's a great place for lunch, especially if you're alone. Plus, I personally could not handle a meal from both North Pond and Publican in the same day. For me, that would be culinary overkill. Pizza: This might be helpful: http://www.chicagomag.com/Chicago-Magazine/July-2010/Photos-Best-Pizzas-in-Chicago/ It's just a list. I neither agree with it nor disagree with it. It's just a list. My personal favorite is Piece, but it's about as non-Chicago style as you can get, though I readily admit I am not a Chicago style “pizza” fan (as far as I am concerned it’s a tomato pie, not a pizza). If you are looking for Chicago style it probably isn't the place to go. However, Piece does offer some very respectable beers, if that factors into your decision at all.

All three of the judges noted it sucked. In more ways than one. Something about the carrot being undercooked really seemed to grate on Collichio while another indicated it didn't remind them of a minestrone.

I don't know where you live, but: http://www.yelp.com/biz/izakaya-sankyu-japanese-restaurant-mount-prospect I've never been to Japan, so I personally have no comparison, but I have been told this place is the most authentic Izakaya in the Chicago-land area.

Except when baking, I rarely measure anything. In general though, I: -decrease salt, increase pepper -increase cayenne, chili powder, chiles, hot sauce, etc. -decrease sugar -increase vanilla -increase garlic -will use an "entire vegetable" (there is no way I am saving 2/5's of a red pepper) -only use salted butter (salted butter tastes better and is there really that much salt in salted butter?)

Yes, homemade, though I must admit I was unaware it could even be purchased pre-made.

I don’t have this book yet. However, I was ecstatic to see you post this since my CSA has been pumping out more turnips and kohlrabi than I know what to do with. Since most of Bayless’s recipes seem to find their way to the internet, I was able to locate it. Even better, I was able to find the actual pages from the book: http://www.scribd.com/doc/32914510/Rick-s-Fiesta-Photo-Challenge-Roasted-Vegetable-Enchilada-Recipe My filling consisted of turnips, kohlrabi, and carrots. To avoid turning on the oven, I roasted them on the grill. After they were roasted I added in few tablespoons of mojo de ajo. I used smoked turkey stock and heavy cream in the sauce, because those are what I had available. As with the veggies above, I roasted the tomatillos, jalapeno, garlic, and onion on the grill. Personally, I thought this turned out to be a great dish. While the vegetable filling had that typical autumnal earthy-roasted flavor, the heat and the acidity of the tomatillo sauce offered a very nice brightly flavored contrast. Only problem was I used store-bought tortillas and they were just on the verge of falling apart, but this could be remedied in the future.

I’ve often found my “normal” is everyone else’s “different” and I often wonder what exactly it is that “normal” people eat. But my culinary philosophizing aside, the point I am trying to make is I’m not so sure what “something a little different” means to you. For me, I live in a 50 year old house. The exterior walls are masonry – two rows of brick and during the summer, the term “brick oven” is unfortunately appropriate. As such, virtually anything that requires being cooked in the oven, goes on the grill. The gas grill is primary, though I do have a charcoal grill and a smoker as well. I have a pizza stone for the gas grill, as well as cedar planks, and a cast iron dutch oven, and at times I will flip the top of the dutch oven and use it as a piastra/griddle/saute pan. With the loss of my oven, I am missing fresh bread, so I have been using the grill for this as well, with mixed results. Yakatori can be fun and varied while still being both familiar and different. Left over BBQ works great in tacos, quesadillas, or burritos. As for non-grill items, refrigerator pickles are becoming increasingly common in my house. Hummus is probably one of the simplest recipes out there. Plus it is easily modified. Antepasti are great salad variants and they accept the grilled bread and pickles quite well. Or take the meat and the cheese from the antepasto, put it on the bread and put the whole thing on the grill (or in panini press) and you’ve got a panini.

Received some of these in my last CSA box. About half went into a minced pork stir fry (essentially Fuschia Dunlap’s recipe for long beans and pork with the scapes taking the place of the long beans) and the other half went into a ricotta frittata.

I've checked it out from the library. Like mkayahara said, each chapter represents a different izakaya, with the author describing the izakaya, the people who run it, the food and then providing some of the recipes from that particular izakaya. Some of the izakaya are old-school traditional while others are more modern and the recipes reflect the traditional/modern take of each of the pubs. The book isn't laid out like a traditional cookbook, with page after page of recipes. It's laid out more like Saveur, with each chapter being an "article" about the izakaya with a narrative and photos and then finishing with the recipes. Personally, I enjoyed the book, but not enough for me to justify purchasing it. However, I have checked it out more than once.

Much like Alice Waters, whom Bourdain regularly likes to criticize, Bourdain is simply a sanctimonious asshole. And like Sam Kinnison before him or Lewis Black today, there are going to be people who find him entertaining. In regards to Bourdain's view on vegetarianism, having a cognizant point is ultimately unnecessary.

-De Struise Brouwers Black Albert: A very dark, black Imperial Stout. Flavors of chocolate, sweet dark fruits, figs, and coffee. One of the best Imperial Stouts I have ever had. -Goose Island Green Line Pale Ale: Predominantly citrus hop flavored mild American Pale. An excellent summer beer. -Piece Brewery H…Oppenheimer: described as a Triple IPA with a heavy 11% ABV, this one is more of a dud than a hop-bomb. BTW, Lagunitas WTF is a great beer for the price, offering a balance of sweet caramel malt, earthy hops, and mild grapefruit bitterness. All for less than $5 a bomber. edited for formatting.

First box of the year: -Turnips (var. Hakurei) -Radishes (var. Crunchy Royale) -Red and Green Lettuce -"Salad Mix" (arugula, spinach, chard, red russian kale, french sorrel) -Oregano -Garlic Scapes

How is Bourdain any different from those he criticizes? Apparently, Bourdain himself seems to be able to summarize my feelings towards him perfectly: "You may agree with everything [he has to] say, but you wish [he]’d just shut the fuck up" But, knowing Bourdain, I'm positive that will never happen.

I should have clarified this. The "beer for the kitchen" is more symbolism. Give the money (ie "tip") to your pizza maker. That said, if one of the top restaurants in Chicago can make it work . . .

If your clientele is that generous, what about adding something like this to the menu: Kitchen — cans o’ beer 6 Pack for the Kitchen — $10 As an FYI, I took this from the Publican's menu. You could modify it to suit your clientele/geographic area. Maybe something along the lines of "beer for the kitchen" and have the price be whatever you'd charge for a single beer. It's sort of a "tip jar" for the kitchen, but a little more formalized. May also get you around any legal hurdles.

Normally, I would be of the "suck it up" philosophy. However, from looking at your website and reading the Beer Advocate reviews I get the impression your particular business is rather small: maybe 4 or 5 total employees, including yourself. I'm not even sure you have "servers" in the traditional sense, though I could be wrong about this. So if 4 of the 5 employees are making a respectable income, but one is not, I could see why there would be some dissatisfaction. Especially in such a small business, where each person's value to the company as a whole is quite substantial. I will say, I found the last BA review to be a bit interesting in that the reviewer noted: "What makes the trip worthwhile in itself is the pizza." If your pizza cook is bringing in business, being a bit more egalitarian with the wages might be prudent.