"Somebody Feed Phil" series premiered on Netflix this past weekend. This series is a continuation of the very successful and acclaimed "I'll Have What Phil's Having" on PBS. I had already mentioned in an earlier post that "I'll Have What Phil's Having" is one of my most favorite food shows on TV. This new series follows the same format, including the hilarious Skype with the parents back in NY City.
In this series, Phil Rosenthal goes to Bangkok, Saigon, Tel Aviv, Lisbon, New Orleans, and Mexico City. I thought the episode for Bangkok was the best, while the New Orleans and Tel Aviv were the weakest. I think when the food is a bit too familiar to both the audience and to Phil himself, the episode loses a little of its charm. This happened with his "I'll Have What Phil's Having" series as well, where I thought the LA episode was the weakest. That episode was saved by the visit by his dad and the visit to the bakery. Still, "Somebody Fee Phil" series is way better than most of the crap being shown on the Food Network.
I've only watched each episode twice so far. I plan on seeing all of it many times.
Zz.
Friday, January 19, 2018
Friday, November 3, 2017
Chef and the Farmer New Sign
I love "A Chef's Life" on PBS. I reported earlier of my first visit to Chef and the Farmer a few years ago. And in another post, I reported about having dinner there for a second time this past April, 2017. I'm slow, but I'll post pictures and a report of that second visit in another post.
During that second visit, we saw the new sign in front of the restaurant. In fact, the first thing I said when we arrive was "Oh, they replaced the sign!" The old sign was kinda iconic, because it was always shown in the show, and the theme of the sign matches their business cards, etc. So it was curious to see that they replaced the sign.
But in case this is not known, the 5th season of "A Chef's Life" is currently airing in the US on PBS. On Episode 4 titled "A Food Truck and a Pear Tree", we now know why they had to replace it. The old sign was crumbling, and there was a family of wasps living behind it. The guy who built their "designer" chicken coop was the one who made the new sign.
This episode, though, was quite touching. It showed Chef Howard opening the box that contained the first print of her cookbook. She was in tears as she opened the box, and it was a very emotional moment. As tears were running down her face, she uttered the best line in the entire episode:
Don't throw that book at me, Vivian, because I LOVE IT. Heck, I even stood in line when you were in Naperville to get it signed! :)
Zz.
During that second visit, we saw the new sign in front of the restaurant. In fact, the first thing I said when we arrive was "Oh, they replaced the sign!" The old sign was kinda iconic, because it was always shown in the show, and the theme of the sign matches their business cards, etc. So it was curious to see that they replaced the sign.
But in case this is not known, the 5th season of "A Chef's Life" is currently airing in the US on PBS. On Episode 4 titled "A Food Truck and a Pear Tree", we now know why they had to replace it. The old sign was crumbling, and there was a family of wasps living behind it. The guy who built their "designer" chicken coop was the one who made the new sign.
This episode, though, was quite touching. It showed Chef Howard opening the box that contained the first print of her cookbook. She was in tears as she opened the box, and it was a very emotional moment. As tears were running down her face, she uttered the best line in the entire episode:
I gave it everything that I had,..... and if people don't like it, then I can throw it at them, because it is freaking heavy.
Don't throw that book at me, Vivian, because I LOVE IT. Heck, I even stood in line when you were in Naperville to get it signed! :)
Zz.
Thursday, October 19, 2017
Link Between Cancer And Sugar Getting Stronger
The "Warburg effect", which points to the effect whereby cancer cells needs sugar for growth, now has a stronger, newer evidence from the latest study.
There has been a lot of effort in the US to regulate the sale and consumption of sugars. This latest result will probably add more fuel to the fire.
Zz.
"Our research reveals how the hyperactive sugar consumption of cancerous cells leads to a vicious cycle of continued stimulation of cancer development and growth," said researcher Johan Thevelein from KU Leuven in Belgium.
"Thus, it is able to explain the correlation between the strength of the Warburg effect and tumour aggressiveness. This link between sugar and cancer has sweeping consequences. Our results provide a foundation for future research in this domain, which can now be performed with a much more precise and relevant focus."
There has been a lot of effort in the US to regulate the sale and consumption of sugars. This latest result will probably add more fuel to the fire.
Zz.
Saturday, September 16, 2017
Steak Dinner At Home
We don't often have steaks at home, but when we do, it's nice to do something really good.
I cooked this one on a pan after applying a kosher salt/black pepper/coriander rub on it. Then I made a pan sauce by frying onions until they are soft, adding some flour in the pan, and then adding milk to make the pan gravy. Salt and pepper to taste.
I also sauteed shallots, onions, and fresh green beans for the veggie side dish. As a bonus, I baked a couple of Trader Joe's hashbrowns.
It was a delicious Friday-night meal!
Zz.
I cooked this one on a pan after applying a kosher salt/black pepper/coriander rub on it. Then I made a pan sauce by frying onions until they are soft, adding some flour in the pan, and then adding milk to make the pan gravy. Salt and pepper to taste.
I also sauteed shallots, onions, and fresh green beans for the veggie side dish. As a bonus, I baked a couple of Trader Joe's hashbrowns.
It was a delicious Friday-night meal!
Zz.
Tuesday, September 12, 2017
My Most Favorite Korean Restaurant
We have many Korean restaurants in the vicinity (hooray!), but this one remains my favorite. It is the New Seoul BBQ Korean restaurant.
Don't expect slick decor, or anything fancy. This is a place where the food is the main attraction and nothing else. And as with any ethnic restaurant, my rule-of-thumb is, if the population and demographics can support it, the majority of the clientele must be of that ethnicity or else it is not a good restaurant. This rule certainly is alive and well at this restaurant, where you will see plenty of Koreans and other Asians on any given day.
If you order any of the items that is grilled at the table (such as the Bulgolgi), then they will bring out a charcoal pit/hibachi to your table. This is one of the few Korean BBQ joint that still uses charcoal pit instead of gas hibachi. I think it adds flavor to the food being grilled.
Here is a picture of what we had a couple of weeks ago.
It was scrumptious!
It is definitely one of my on-rotation restaurants.
Zz.
Don't expect slick decor, or anything fancy. This is a place where the food is the main attraction and nothing else. And as with any ethnic restaurant, my rule-of-thumb is, if the population and demographics can support it, the majority of the clientele must be of that ethnicity or else it is not a good restaurant. This rule certainly is alive and well at this restaurant, where you will see plenty of Koreans and other Asians on any given day.
If you order any of the items that is grilled at the table (such as the Bulgolgi), then they will bring out a charcoal pit/hibachi to your table. This is one of the few Korean BBQ joint that still uses charcoal pit instead of gas hibachi. I think it adds flavor to the food being grilled.
Here is a picture of what we had a couple of weeks ago.
It was scrumptious!
It is definitely one of my on-rotation restaurants.
Zz.
Friday, September 8, 2017
Trader Joe's Hashbrowns
I have a few guilty pleasures. One of them is the potato cakes from Arby's and the hashbrowns from McDonald's. They are so warm and crispy and yummy!
Making them at home is too much work, at least for me, even for someone who likes to make stuff from scratch. That is why I'm all excited when I found Trader Joe's Hashbrowns. I can bake them in the oven, and they come out as crispy as deep-frying them. And they go very well with steaks!
And the best part of it all? You get a packet of 10 hashbrowns for $1.99!
Yes, I have a stack of these already stocked up in my freezer.
Zz.
Making them at home is too much work, at least for me, even for someone who likes to make stuff from scratch. That is why I'm all excited when I found Trader Joe's Hashbrowns. I can bake them in the oven, and they come out as crispy as deep-frying them. And they go very well with steaks!
And the best part of it all? You get a packet of 10 hashbrowns for $1.99!
Yes, I have a stack of these already stocked up in my freezer.
Zz.
Friday, August 25, 2017
Malaysian Satay
Satay is a rather common menu items at Thai restaurants here in the US. And unfortunately, it has been thought of as being a "Thai food" when in reality, satay is a common and popular item throughout South East Asia. Each country and each region has its own version of this food, and the variation can be significant.
Having sampled many different types of satay throughout the region, I'd say that my most favorite satay is the Malaysian/Indonesian satay. While the satay you find in most Thai restaurant are flavored with nothing more than just turmeric, Malaysian satay has a lot more species, herbs, and flavors. This includes the peanut satay sauce that accompanies the satay. The flavor is significantly more complex and interesting.
Having moaned to my friends about the satay that we often got at Thai restaurants, I decided to put my money where my mouth was and actually made Malaysian satay at home and invited many of my friends to sample it. I basically started with a basic recipe, and then I adjusted it until the flavor that I get matched what I remember how it should be. Making satay at home isn't easy, and it is tedious. Satay is often eaten at food stalls or restaurants because of this. This is very seldom done at home. So I certainly was aware of what I was undertaking.
First, let me give you the basic recipe that I used to make satay. The meat used in the recipe is chicken (boneless dark meat) or beef (flank steak). But in Malaysia/Indonesia, you may find tripe, chicken liver, beef liver, etc. skewered as the satay meat.
Satay Recipe
2 boneless chicken thighs and 2 boneless chicken legs, cut into half-inch pieces. If using flank steaks, cut into thin strips (no more than 1/4 inch) about 3/4 inch long
5 tablespoon sugar
1 teaspoon salt
1 teaspoon turmeric power
Satay Spice Paste
6 shallots
3 stalks lemongrass
1 inch galangal root
2 cloves garlic
2 tablespoon coriander seeds
1 tablespoon cumin seeds
2 tablespoons oil
Toast coriander and cumin seeds in a pan until fragrant. Combine all the ingredients for the Spice Paste into a blender or food processor and process until you get a fine paste. Add more oil if necessary to get a smooth paste.
Combine the Spice Paste with the chicken pieces, sugar, salt, and turmeric. Mix thoroughly. Let marinate in the refrigerator overnight.
Satay Sauce
2 cups dry roasted peanuts, skinned (may substitute with 2 cups of chunky peanut butter)
1/3 cup oil
1 heaping tablespoon tamarind paste, soaked in 1 cup warm water.
1 cup water
4 tablespoon sugar
1 tablespoon salt
Satay Sauce Spice Paste
1 dried ancho pepper, soaked in warm water until soft
6 cloves of garlic
3 shalots
4 stalks lemongrass
1 inch galangal root
3 tablespoons coriander seeds
2 tablespoons cumin seeds
Toast coriander and cumin seeds until fragrant. If using dry roasted peanuts, chopped in food processor coarsely and set aside.
Blend Satay Sauce Spice Paste ingredients in a food process until smooth. Add cooking oil if necessary to obtain a smooth paste.
Heat oil and fry spice paste. Once fragrant, add tamarind water, water, sugar, salt, and peanut/peanut butter. Slowly simmer for about 15 minutes. Set aside and serve at room temperature or slightly warm.
Back to the satay. The next day, thread 4-5 pieces of meat per skewer.
In preparation for grilling, pour a cup of cooking oil into a bowel. Use another stalk of lemongrass, and lightly bruise the stalk end. Dip this end into the oil and let it steep for 1/2 hour. This will be the basting brush.
Grill the satay skewers over coal or on a grill at high heat. Brush the meat with the oil-infused lemongrass. Flank steaks should take no more than one minute on each side, while chicken may take 1-2 minutes per side, depending on how thick the pieces are. There should be slight charring of the meat for flavor.
Serve with satay sauce, sliced cucumbers, and red onions.
So, want to see what I did and how my satay party turned out?
These are the coriander and cumin seeds being dry toasted in a pan.
Preparing the satay spice paste. I couldn't find galangal root, so I substitute ginger root instead.
Frying the spice paste for the peanut sauce. I was making a large amount.
The lemongrass basting brush soaking in oil.
Grilling the satay. I made both chicken and beef.
Malaysian satay is served. I also made "pressed rice" to serve with the satay and peanut sauce, along with the sliced cucumber and red onions. Traditionally, the rice is "ketupat", which is rice cooked in a weaved basket made of coconut leaves. But hey, I can only do so much!
It was yummy, if I may say so myself, and it was definitely a success. I managed to give an idea to my friends what "satay" is supposed to taste like, at least from what I remember.
I may have to do this again next summer if I can find people to help me skewer the meat.
Zz.
Having sampled many different types of satay throughout the region, I'd say that my most favorite satay is the Malaysian/Indonesian satay. While the satay you find in most Thai restaurant are flavored with nothing more than just turmeric, Malaysian satay has a lot more species, herbs, and flavors. This includes the peanut satay sauce that accompanies the satay. The flavor is significantly more complex and interesting.
Having moaned to my friends about the satay that we often got at Thai restaurants, I decided to put my money where my mouth was and actually made Malaysian satay at home and invited many of my friends to sample it. I basically started with a basic recipe, and then I adjusted it until the flavor that I get matched what I remember how it should be. Making satay at home isn't easy, and it is tedious. Satay is often eaten at food stalls or restaurants because of this. This is very seldom done at home. So I certainly was aware of what I was undertaking.
First, let me give you the basic recipe that I used to make satay. The meat used in the recipe is chicken (boneless dark meat) or beef (flank steak). But in Malaysia/Indonesia, you may find tripe, chicken liver, beef liver, etc. skewered as the satay meat.
Satay Recipe
2 boneless chicken thighs and 2 boneless chicken legs, cut into half-inch pieces. If using flank steaks, cut into thin strips (no more than 1/4 inch) about 3/4 inch long
5 tablespoon sugar
1 teaspoon salt
1 teaspoon turmeric power
Satay Spice Paste
6 shallots
3 stalks lemongrass
1 inch galangal root
2 cloves garlic
2 tablespoon coriander seeds
1 tablespoon cumin seeds
2 tablespoons oil
Toast coriander and cumin seeds in a pan until fragrant. Combine all the ingredients for the Spice Paste into a blender or food processor and process until you get a fine paste. Add more oil if necessary to get a smooth paste.
Combine the Spice Paste with the chicken pieces, sugar, salt, and turmeric. Mix thoroughly. Let marinate in the refrigerator overnight.
Satay Sauce
2 cups dry roasted peanuts, skinned (may substitute with 2 cups of chunky peanut butter)
1/3 cup oil
1 heaping tablespoon tamarind paste, soaked in 1 cup warm water.
1 cup water
4 tablespoon sugar
1 tablespoon salt
Satay Sauce Spice Paste
1 dried ancho pepper, soaked in warm water until soft
6 cloves of garlic
3 shalots
4 stalks lemongrass
1 inch galangal root
3 tablespoons coriander seeds
2 tablespoons cumin seeds
Toast coriander and cumin seeds until fragrant. If using dry roasted peanuts, chopped in food processor coarsely and set aside.
Blend Satay Sauce Spice Paste ingredients in a food process until smooth. Add cooking oil if necessary to obtain a smooth paste.
Heat oil and fry spice paste. Once fragrant, add tamarind water, water, sugar, salt, and peanut/peanut butter. Slowly simmer for about 15 minutes. Set aside and serve at room temperature or slightly warm.
Back to the satay. The next day, thread 4-5 pieces of meat per skewer.
In preparation for grilling, pour a cup of cooking oil into a bowel. Use another stalk of lemongrass, and lightly bruise the stalk end. Dip this end into the oil and let it steep for 1/2 hour. This will be the basting brush.
Grill the satay skewers over coal or on a grill at high heat. Brush the meat with the oil-infused lemongrass. Flank steaks should take no more than one minute on each side, while chicken may take 1-2 minutes per side, depending on how thick the pieces are. There should be slight charring of the meat for flavor.
Serve with satay sauce, sliced cucumbers, and red onions.
So, want to see what I did and how my satay party turned out?
These are the coriander and cumin seeds being dry toasted in a pan.
Preparing the satay spice paste. I couldn't find galangal root, so I substitute ginger root instead.
Frying the spice paste for the peanut sauce. I was making a large amount.
The lemongrass basting brush soaking in oil.
Grilling the satay. I made both chicken and beef.
Malaysian satay is served. I also made "pressed rice" to serve with the satay and peanut sauce, along with the sliced cucumber and red onions. Traditionally, the rice is "ketupat", which is rice cooked in a weaved basket made of coconut leaves. But hey, I can only do so much!
It was yummy, if I may say so myself, and it was definitely a success. I managed to give an idea to my friends what "satay" is supposed to taste like, at least from what I remember.
I may have to do this again next summer if I can find people to help me skewer the meat.
Zz.
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