I’ve been a fan of Hell’s Kitchen, but let me quantify that two ways. I’ve been more a fan of Chef Ramsay because I enjoy seeing his kitchen standards for fine cuisine. As of late, I’ve found the show more to be about the reality TV and drama and less about the cooking and the food. I still enjoy watching it, but I know the shock value drama is what helps get the ratings. I found a Chef Ramsay recipe (you’ll need to scroll down) for risotto and shimp.
Back during Season 1 of Top Chef Masters, I remember cheering for Rick Bayless to win it all. He seemed like a nice guy, and I’ve always enjoyed the flavor of Mexican cooking. The above video showcases his techniques for preparing a surely delicious poblanos rajas. I’ve burned peppers before for a roasted red pepper and corn soup (it was tasty). I love the not-too-hot flavor of poblano peppers. They’d be wonderful prepared this way, and it wouldn’t take long using the basic ingredients Chef Rick mentions to create a quick and delicious dish.
Image from article
Food prices are constantly rising, but there’s another type of inflation involving high-end ingredients in seemingly innocent foods. Next up- the classic hot dog. I can’t say that I’d pay 80 bucks for the product as created- I’ve had some meals that weren’t cheap, but I think I’ll pass on this one. I wonder how many they’ve sold…
http://www.thepostgame.com/blog/chompions/201107/coming-next-week-80-hot-dog
I’ll admit it; I’m biased about mustard. There are some foods that can be so wonderfully complex, and mustard is one of them. I’m a fan of complex food with variety in flavor. I ordered some merchandise from the online store for gifts, and they included an obligatory catalog of the wonders of available mustard. I haven’t yet been to the National Mustard Museum, but it’s certainly on my future travel itinerary. (How great would a vacation based on good food experiences be?)
A highlight in the 8/14/11 Variety section of the Star Tribune (startribune.com/lifestyle) showed an organic alternative to combat the outdoors’ perhaps most pesky inhabitants: insects. The product is Intelligent Nutrients Certified Organic Bug Repellent. It’s free of pesticides and DEET, most importantly. Elizabeth Dehn, the writer of the article, states “trust me, it works”.
I’m not a fan of getting bitten, but I’ve been leery of spraying on readily available brand name bug spray because of its ingredients. (Though I don’t know too many people who enjoy its odoriferousness, either.)
It’s not a great idea to go without some sort of defense due to West Nile and similar diseases. Here is one option for those who don’t like traditional bug sprays.
http://www.intelligentnutrients.com/cart/products.php?product=Certified-Organic-Bug-Repellent-Serum
Image from article
There’s a grand range of food available in the world. We all fall somewhere on a continuum of adventurousness in eating. I’m not saying I’d be the first to try some of the most extreme examples, but having a curious palate can assist in finding new and outstanding dishes that would otherwise have remained unknown. If you’re already found epicurean bravery, great! If not, and you’re willing to try (and you like vegetables), vegetables are a great place to start. They are perhaps not as intimidating as some proteins.
For those of us who belong to community supported agriculture groups (CSAs), you may get some new foods in that weekly produce box. (CSAs provide produce for a yearly membership fee, and can be local, organic, and sustainable to reduce the carbon footprint.) I am occasionally left searching for a recipe to fit a previously unused veggie. Usually, I win two ways: I find a recipe I can use again, and I have a flavorful dish I did not know before.
(Photo post from article)
Life is keeping my number of posts down for the time being… unfortunately. As we get into gardening season and the start of the earliest harvests, there are ever-increasing options for fresh food. Some foods are safer than others when buying non-organic. What’s the difference between organic and traditionally produced… produce?
As we creep ever closer to spring, it’s stimulating to think of all the options for the garden. I would plant much more if I could, but we have limited space. Cooking and gardening work so well together; nothing’s easier than using freshly-picked ingredients that were, moments ago, growing out back. I’ll start off a spring “series” of posts offering tantalizing options for that perfect epicurian/cultivation mix.
Mole peppers did fairly well in our northern garden. I only wish I had room to grow more! Mole is one of those ultra-complex sauces that is never the same wherever you have it. I like a sauce that’s so complex, you’re hard-pressed to name all of the ingredients. I have tried making it, but the mole-making disaster of ’10 necessitates that I try again this year. This pepper will always have a home in my garden and the sauce will hopefully be a “win” this year on the plate.
http://gardening.about.com/od/plantprofiles/ig/2007-AAS-Winners/Pepper–Holy-Mol–.htm
The Heart Attack Grill (Yes, that’s the name….)
http://news.yahoo.com/video/us-15749625/the-heart-attack-grill-24471051
http://heartattackgrill.com/Heart_Attack_Grill_Diet_Center/Nightline.html
Check out this video detailing the story behind the Heart Attack Grill. The approach is nearly certain to create conjecture. The hospital-themed premise, aside from making money, is to create awareness of the weight/health problem in the United States. I agree with many aspects of the argument, in fact, and I can’t deny that I enjoy a burger and fries every now and then.
The experience of visiting the restaurant and donning a hospital gown certainly would make one think, but is it effective long-term? What about those who peruse the menu frequently? Is there blame to be had here for the health of the spokesperson? It seems the answer may lie somewhere within the opposing arguments. This technique could be applied in similar contexts (alcohol, smoking, etc). Is excess an effective countering force for some and a push to obsession for others? It certainly succeeds in creating attention. Without the name and theme, it becomes another generic eatery, minus the media focus.
Menu: http://heartattackgrill.com/Heart_Attack_Grill_Diet_Center/MENU.html
http://suzette.typepad.com/the_joy_of_soup/
This Joy of Soup blog, I fear, has progressed into the blog netherworld, with no further updates to be had… The last post was in 2007. While the updates have potentially ceased, the site remains a solid resource for soup recipes and other resources.
Soup is the food category I feel the most at home in making. It’s simple and comforting; a steaming bowl of soup is hard to beat on a cold day. Soup is adaptable to ingredients on hand and difficult to wreck. Here’s to soup!!
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