Thanksgiving 2019

Thanksgiving went smoothly. This is the turkey BEFORE going into the oven. I had already molested it with my own compound butter under and on the skin.

And this after it comes out of the oven.

Everyone was clamoring for the crispy skin.

Happy Thanksgiving!

Zz.

Vivian Howard Keynote Address at 2017 NC Rural Assembly

This is why I love Vivian Howard.



I will miss her "A Chef's Life" series, even though she's coming out with another new series on PBS. I almost cried watching the final show.

Thank you for introducing me to the food of your family and the food of your region.

Zz.

Biscuits And Butter/Jam For Afternoon Tea

We have afternoon tea almost everyday. We're not British, but we still have this quite often.

Today, it is Jasmine tea with homemade whole wheat buttermilk biscuits, served with butter and raspberry preserves. For you not familiar with American's "biscuits", it is not cookies. It is more of a quickbread.

I posted a recipe for a buttermilk biscuits a while back. This one substitutes one cup whole wheat flour for one cup of all purpose flour. Everything else remains relatively the same.

When served slightly warm, it is very satisfying and comforting.

Zz.

Badly Translated Food Menu On Graham Norton Show

This is just plain hysterical.



Zz.

Why Brick Ovens Bake Better Pizza

... or at least, the traditional, thin-crust pizza, rather than the Chicago-style deep-dish or thick crust pizza.

This is a fascinating article that reviewed a recent preprint uploaded to an e-print arXiv. The manuscript studied the physics of baking pizza, and explained, among other things, why baking thin-crust pizza in a brick oven is better than in a steel oven.

Chewing this over, the physicists realized the key difference lies in how much more slowly brick transfers heat to the dough compared with steel — a measure known as the material's thermal conductivity. A brick oven heated to 626 degrees will heat the crust to roughly 392 degrees, while the pizza top receives indirect heat from the oven and stays at 212 degrees as water boils off from the cheese and tomato sauce. Glatz says that after about two minutes, both the pizza top and crust reach perfection.

But pizza crust in contact with a steel oven at the same temperature will hit 572 degrees because the metal transfers heat far more rapidly than brick. That's much too high for dough, Glatz says, "so it simply burns." Unfortunately, because the top of the pizza must cook as well, simply lowering the oven temperature to 450 degrees doesn't work. While that will heat the crust to 392 degrees, the rest of the pizza won't receive enough heat to boil by the time the crust has cooked — resulting in cooked dough but undercooked toppings.

I think Elton Brown one time had an ingenious idea, which is to put a baking stone in one of those Weber dome grilling kettle and bake the pizza in there. This is where you can get the baking stone to be very hot, hotter than what one can get in a conventional home oven. I haven't tried this yet, but now, after reading this paper, maybe I will.

Zz.

Restaurant In Business For 250 Years Due To A Single Dish

This Japanese restaurant has been in business for 250 years, is famous for one dish called Oyakodon, and have long lines with wait times up to 4 hours!



And Noma thought it has a fanatic following! :)

It's a nice video. However, I wish there was a bit more description of the dish that is is famous for. Instead, the video focused more on the current owner of Tamahide restaurant in Tokyo.

Anyway, I found another video on the preparation of an Oyakodon. It may not be identical to what they serve in Tamahide, but it will tell you what the dish is. And now, I haven't had the opportunity to have something resembling this yet.



Zz.

Hamburg Inn No 2

Having breakfast at an Iowa City institution.

Supposedly, other than Trump, every single US president since Ronald Reagan has come and dined  here during their presidential campaign.

The breakfast is average. But the service was very friendly and the food came very quickly.

Zz.

Lunch at Tensuke

Not a bad lunch today. It is their Oishi box. I added kimchi cucumber, yum!

Detection of Adulterated with Turkey Meat

Just ran across this paper. They are using a set of techniques called ultraviolet-visible (UV-VIS), near-infrared (NIR), and mid-infrared (MIR) spectroscopy to detect ground beef that has been adulterated with turkey meat. The three techniques here apply the same principle, except that each one of them detects different range of the electromagnetic spectrum (based on their names). It caught my eye because I'm familiar with this technique, but done on thin films of material that I was studying.

In a few of the thin films, the technique can be used to study both the reflectance and transmittance spectroscopy. I believe in this study, they obviously can only use the reflectance mode because they're sticking the probe right against the ground meat, so there isn't any transmitted spectrum to look at.

I must admit that in looking at the raw spectra that are shown in Fig. 1, I was expecting a distinct set of peaks for pure beef and another set for pure turkey. Yet, all the spectra appear to show the same peaks, only with different intensities. So obviously, detecting turkey in a sample can only be done upon subsequent analysis of the data.

Hey, it's something you can read to put you to sleep at night! :)

Zz.

2018 Best Restaurant In The World

Osteria Francescana in Modena, Italy has just been named as 2018 Best Restaurant in the world.

This is the second time that the restaurant, led by Chef Massimo Bottura, has made the top of the annual World’s 50 Best Restaurants list, chosen by the international organization of the same name.

El Celler de Can Roca, serving traditional Catalonian food by chefs and brothers Joan, Josep, and Jordi Roca in Girona, Spain, was the runner up for best restaurant in the world. In third place was Mirazur, which serves French-Riviera-inspired food under Chef Mauro Colagreco, in Menton, France.

I was wondering where Noma was, considering that they've won this top honors several times. I turned out that Noma was closed for a large part of last year when they moved to a new location. So maybe that is why they did not make the list at all for this year.

In the Chicago area, Alenia remains as the top restaurant, and it made the list at #34.

Still, as I expected, this list is controversial with it's heavy leaning on European-friendly food and how expensive they are. The lack of diversity and recognition for restaurants helmed by female chefs is also quite glaring.

Zz.

RIP Anthony Bourdain

We woke up this morning to the sad news that Anthony Bourdain is dead.

Whatever the reason and whatever the cause, he has left a mark in many lives. I liked his shows ("No Reservation") in general (except when on occasions when he because overly preachy). What makes his show great is when he goes beyond just the food, and clearly highlights the culture and the people surrounding the food. That is what makes his show, and Andrew Zimmern's show, and Vivian Howard's show, more than just a show about food or about cooking. It showed how food fit in to the civilization of that place, both present and past.

Zz.

Lou Malnati's Chicago Deep Dish Pizza

I haven't had Chicago Deep Dish Pizza in quite a while. Even though I'm a Chicagoan, I prefer the thin crust pizza more. But every now and then, there is a craving for the thick, deep-dish pizza here. And there are many places that serve such a pizza in the area.

But I think for a lot of people, Lou Malnati's is one of the top choices for Chicago's iconic deep-dish pizza, and that was where we went last night. And I must say, I forgot how good it really is. It isn't something I want to have regularly, but if I want a good deep-dish pizza, I can't go wrong with getting it at Lou's.

We ordered two medium deep-dish pizza, the classic and the "Lou".

All I can say is that, they were very satisfying. Great flavor, and those butter crust is bad for my waistline!

Of course we had leftovers to bring home. We will be nibbling on them for the next couple of day.

Zz.

Soba Noodles For Lunch

This is one of my favorite meals for lunch, and I prepare it entirely at home.

I cooked two bundles of soba noodles and then set it aside.

Then I make the broth. I added to simmering water a packet of instant dashi mix. Then I added a tablespoon of miso paste. That's the broth, and by itself, it makes a good accompaniment to the noodles. But of course I didn't stop there.

I added cut daikon radish, shiitake mushrooms, napa cabbage, tofu, and wakame (sea weed). The whole broth mixture was then ladled onto the bowls of soba noodles. I garnished it with roasted seaweed on the side.

It may not look much, but it was a very satisfying, cheap, and nutritious meal to have for lunch.

Zz.

Miss Daisy's Beef and Cabbage Casserole

It is no secret that "A Chef's Life" is one of my most favorite TV shows. It is the reason why we have made a trek to Kinston, NC twice to dine at Chef and the Farmer restaurant.

Still, I have not attempted any dishes shown on the show...... until last night. I finally made the beef and cabbage casserole that was shown by Miss Daisy on the episode titled "A Casserole Says Plenty" (Season 3, Episode 7). This episode also happens to be one of my favorite episodes of "A Chef's Life".

Anyway, I've always wanted to try out this dish, because it looks relatively simple, and it was also a casserole dish that Chef Vivian Howard really liked. I'm not going to post the recipe since you can find it at the link above. However, since I can never leave things well-enough alone (just like Chef Howard), I did some modification to the recipe to suit my taste. In addition to all the ingredients listed in the recipe, I added 1/2 teaspoon of pepper flakes and 4 to 5 dashes of Worcestershire sauce. I added these after mixing the beef with the rest of the ingredients.

So how did it turned out. FABULOUS!

I garnished it with green onions before serving. It added some nice, green color to the casserole (I used red peppers instead of green peppers in the dish itself).

And here we were, going at it. There were only 3 of us for dinner, but we still managed to consume almost half of it. We definitely have enough for lunch and dinner for the next day or two.

Is there anything that I would do differently next time? Sure. I think I'll slice the potatoes thinner, since the potatoes in the middle didn't cook through enough. They probably required maybe another 10 minutes in the oven. Slicing them thinner might just do it.

I also think that I might add grated Pecorino-Romano cheese on top of the beef before putting it into the oven.  This might just push it over the top! 😄

This was a very good casserole, and will feed a lot of people. I will be making this again.

Thanks, Miss Daisy!

Zz.

Turmeric Chicken

I made another dish based on a S.E. Asian's "turmeric chicken" dish that I remember. I think I had to wing it and adjust the ingredients a bit until it matches my memory. It turned out fine, even though I think I under-seasoned it a bit, and toned down the spicy heat to almost nothing.

In any case, the one interesting ingredient that it requires is fresh turmeric. While turmeric powder is commonly available here in the US, the fresh turmeric root is significantly less common. I'm lucky that there are two grocery stores within a 10-minute drive from where I live that carry these fresh turmeric root. This is what they look like unpeeled, and peeled. They are about 2 inches long.

They are quite fragrant with the aroma of turmeric, and you can use a lot more of these without "over-yellowing" your dish.

So in this turmeric chicken dish, I blended the turmeric roots with shallots, garlic, and ginger until they become a smooth paste. I saute the paste in oil until fragrant, and then add chicken pieces. I prefer bone-in chicken thighs and legs, because they will make the dish tastier.

I then add 2 cups of water to 2 tablespoons of tamarind pulp, and extract the juice/flavor from the pulp. I strain the mixture into the post with the chicken pieces. Then I added 4 smashed stalks of lemongrass. Salt and pepper to taste, and 1 tablespoon of sugar.

Let it simmer for about 15 minutes, and then add large chunks of carrots, and continue cooking for another 10-15 minutes. Adjust seasoning once more.

When done, best to let it stand for about 10 minutes with the lid off. The dish should not be soupy, but it also should not be completely dry.

This is what it looks like while cooking, before adding the carrots.

Serve over rice.

If only you can smell the fragrant aroma of it during cooking. Ah!

Zz.

Surprise Inside A Butternut Squash

I stumbled onto something strange this week. I've used butternut squash many times, so I'm quite familiar with it, especially on cutting it and preparing it. But this is the first time I encountered this rather strange thing.

When I cut opened this butternut squash, the cavity that usually has the seeds had another surprise. I saw what appeared to be mung bean sprouts growing right in the cavity! Check out the photos below:

I have never seen this before. Of course, I started to question on how mung beans could be in the cavity of a butternut squash. There didn't appear to be any "puncture" on the squash itself, so how did they get in there?

After looking at it for a few minutes (and snapping a few photos), I cleaned out the cavity and proceeded to continue with my preparation. I was making my usual butternut squash soup. The butternut tastes the usual, nothing out of the ordinary with it.

So this is definitely a puzzle. Anyone encountered something similar, or has an explanation for this?

Zz.

Yorkshire Gingerbread

This is one of my most favorite cakes to have with my afternoon tea. It is Yorkshire Gingerbread, and it is popular in the British Isles. It is not a cookie, which is what most Americans are familiar with during the holidays (gingerbread cookies). The taste has spices that gives a 'warmth" that one usually does not get eating a cake.

This recipe is adapted from the Two Fat Ladies, and I modified it slightly to my liking. the biggest difference is adding fresh ginger, which I think makes a significant difference. You may chop the fresh ginger till very fine, but I prefer to pound it in a mortal and pestle. This breaks down the fiber and allows for the ginger juice to come out.

1 2/3 cups flour
1 Tbsp ground ginger
1 Tbsp fresh ginger, pounded till pulverized (you may also mince it into very fine pieces)
1 Tbsp ground allspice
1/2 tsp salt
1 stick (1/2 cup) unsalted butter
1/2 cup packed dark brown sugar
3 eggs, beaten
2/3 cup molasses
1 tsp vanilla extract

Sift the dry ingredients together .

Cream butter and brown sugar till soft and color become lighter.

Beat eggs and add one at a time to the butter mixture. The mix in the molasses and vanilla extract.

Fold in gently the dry ingredients. Do not overmix. Stop when you no longer see any flour streaks.

Pour mixture into a greased and parchment-lined 8-inch square pan. Place in preheated 325 F oven.

Bake for 45-50 minutes until a toothpick inserted into the cake comes out clean.

Let cake cool in pan for 10 minutes. Then take it out, remove the parchment paper, and let it cool on a cooling rack for at least 1 hour.

Cut into squares (I usually do 16 squares), and then lightly sprinkle with powdered sugar. You may serve it slightly warm, and it goes quite well with a shmear of salted butter and a nice hot cup of good tea.

This is preparing to pound fresh ginger in my mortar and pestle.

The gingerbread has just come out of the oven, and it is cooling in the pan.

It is now out of the pan and cooling on the rack. I will wait for at least an hour, or two, before I cut it into 16 squares (8x8) and then sprinkle it with powdered sugar.

It will make for a good dessert with coffee after Easter dinner today.

Zz.

Disney And McDonalds Will Team Up Once Again!

McDonalds will team up with Disney once again to offer Happy Meals that includes Disney movie characters.

After more than a decade, McDonald’s and Disney will once again team up on Happy Meal toys. The newly announced collaboration follows the Golden Arches’ recent decision to scrap cheeseburgers as a part of its kids’ menu offerings. The last time either megabrand worked together was back in 2006, after Disney officially passed on renewing a 10-year-deal allowing McDonald’s to offer Happy Meal buyers Disney-licensed toys. The split was a result of Disney’s decision to associate both its characters and its brands with more nutritionally balanced foods as it became the first major media company to establish nutrition guidelines.

It has been interesting to see how the presence of McDonalds at Walt Disney World has been diminishing for the past few years, starting with the removal of the McDonalds french fries at various parks, and then the removal of the wildly popular McDonalds restaurant in the former Downtown Disney.

Maybe this deal is the start of a whole new, beautiful friendship between the two once again.

Zz.

Roast Chicken On A Weeknight?

Why not?

I made this 2 weeks ago on a Monday, or all days. Had the chicken fully thawed, made sure the chicken is dry by mopping the outside and inside with paper towels.

Then I made an oil rub which consisted of olive oil, fresh rosemary, lemon zest, paprika, salt and pepper. I loosened the skin from the flesh on the breast and the thighs/drumsticks. Carefully, without tearing the skin, I rubbed the meat with the oil rub, basically covering the flesh underneath the skin. You may have to use the handle of a wooden spoon to reach the far crevices of the legs.

Then I put two springs of rosemary and the two halves of the lemon that I used for the zest into the chicken cavity.

I roasted the chicken on a rack in a preheated oven at 425 F for the first 10 minutes, and then reduced it to 3:50 for the remainder of the cooking, about 50 more minutes. But all ovens are different and your chicken will be of a different size than mine, so check carefully after 45 minutes total cooking time for temperature in the thickest part of the chicken for 165 F.

Once it has hit that internal temperature, remove from oven and the pan, and let the chicken rest for 15-20 minutes. If you leave the chicken uncovered, the skin will remain crispy.

After that, it is just a matter of carving it out, or simply pull it apart, and enjoy!

Zz.

Dog Meat In Spotlight During 2018 Winter Olympics In South Korea

The issue of dog meat trade and consumption come under international spotlight with the upcoming Winter Olympics in S. Korea.

Around 2 million dogs each year are bred on dog meat farms for human consumption in South Korea, according to the Associated Press. They are often raised in cruel conditions, beaten or left without food before they are slaughtered. It’s a practice deeply ingrained in South Korean culture, with many believing that eating dog meat increases virility and energy.

First of all there are two separate issues here in that paragraph. The first is the cruel treatment of dogs. It doesn't matter whether the dogs are for pets or food. Cruel treatment of them is not OK. And it also doesn't matter if they are dogs, cats, cows, lamb, chickens, etc. The standard is the same. So protest against the cruel treatment has nothing to do with the animals being dogs.

The second issue is more important, i.e. the disgust certain people have with the consumption of dog meat. This is also true on why here in the US, we can't eat horse meat. People associate dogs with pets, cuddly and lovable, and thus, such animals should not be eaten.

This is what I have a problem with, because we seem to forget that (i) many cultures and religions do not allow eating ANY type of meat and consider these animals' lives to be of value, (ii) in Hinduism, a cow is a sacred animal. Yet, we disrespect Hindus by not only killing these animals, but also eating them, and eating them in massive quantities!

So which is worse? Killing and eating animals that someone considers as a pet, or killing and eating animals that someone considers as sacred, to be worshipped?

We seem to be quick in finding what is wrong with someone else, without realizing that someone else also finds a lot of things wrong with what we do. If we wish to impose our standards and moral high ground on others, then why aren't we letting someone else's standards and moral grounds on us? Isn't that only fair?

You don't want to eat a dog and find it disgusting. Fine. Someone else finds your consumption of a cow equally disgusting. You find a Guinea pig to be cuddly pet, yet it is historically an important food source for the people in Peru and Chile.

So before you think of calling the kettle black.....

Zz.