I said it in the title, and I’ll say it again, because I know there are vegetarians who read this blog and I don’t want to be responsible for them seeing things that they don’t want to see. If you eat meat and you don’t want to see this, I’ll be honest with you, you are a hypocrite. You eat the meat from these animals, you should know what they go through to become your food. Helen was the name of the pig we were killing yesterday. She seemed sweet, but they had fed her a fair amount of...
I’m proud of this plate. The picture doesn’t do it justice, mostly because our chinatown dollar store plates don’t exactly let the food be the highlight. But it truly was a beautiful dish. On the left is sun-dried tomato caprese salad, a wonderful alternative to a fresh caprese (because this was from before tomato season had arrived). Basically, fresh mozz, sun-dried tomatoes and a drizzle of good, aged balsamic. On the right is a round steak, seared in a pan with a little butter and topped with some cilantro-basil pesto. I had made the pesto (cilantro, basil, red...
If there’s one thing I love as much as food, it’s the Olympics. I can’t explain it, I’m obsessed. My tivo is filled to bursting with running, jumping, swimming and uhhh…trampolining? I love the Olympics as much as I love Chinese food, which is to say…well, alot. As annoyed as I am by NBC’s tape delay of everything–their primetime shows are mostly broadcasts of the previous days event and I already know the winner, I really do enjoy watching Bob Costas organize everything. Weird, right? So last week, Mary Carillo, his correspondent for all things China does a segment...
The blogosphere is a strange place, but every once in a while I come by something I find very cool. This was one of those things. This is from www.verygoodtaste.co.uk: 1) Copy this list into your blog or journal, including these instructions. 2) Bold all the items you’ve eaten. 3) Cross out any items that you would never consider eating. 4) Optional extra: Post a comment here and atwww.verygoodtaste.co.uk linking to your results. The Gastrognome’s Omnivore’s Hundred: I have 63 out of hundred. You? 1. Venison–I love this meat, especially the dear meat sausage that father of one of the...
I was (shamefully hanging head) watching The Next Food Network Star. They harp continually on the contestants for not having a culinary point of view. I don’t understand the need for one, though I suppose for a show it is important. So I got to thinking about what mine would be. I thought back on my recent culinary adventures: Baguettes from scratch (which are finally good enough to post about, soon), soup dumplings fully by hand. And I realized what mine is: Don’t Cheat! From the most basic recipe–I can make a mean papardelle pasta with shaved parmesan that...
I wrote this a while ago, when Taylor Clark’s Slate Article first ran, but delayed putting it up because I had just done ranting on people who don’t like food. So I waited, but in light of Herbivoracious’ comments from the vegetarian standpoint, I decided I should put up my omnivorous ramblings. I read this article about vegetarians. I mostly, from an omnivores point of view, agree with what he is saying. I think living in Seattle, I run into far less of the rampant demands upon vegetarians to convert than he describes. In fact, I think most of...
Eating local is something that is on the tip of everyone’s tongue these days–you’ve heard it–look at labels, shop at farmers’ markets, etc, etc. I agree, I would rather have my food come from nearby than shipped halfway across the country where it had to be picked before ripening so it could hold up to the shipping process. I do shop at farmers’ markets, a fair amount, though mostly for the cheap stuff, since I can’t often afford $14/lb lamb and the such. Where my issue with this is comes from who I’m supporting. I love the idea of...
I hope you, darling reader, have not forgotten about me in my hiatus. Before I get started, I wanted to feed you this delicious quote, from an episode of Anthony Bourdain’s “No Reservations”: “God lives between the skin and the bone of the pig”. Tasty. We were in the office the other day, discussing a dish that the restaurant had messed up. Because the smoked salmon had topped the scramble, the eggs lacked the flavor that the salmon was intended to give it. “The protein goes in first” explained J. No, argued A, it isn’t always the protein. It...
I had been thinking about a post describing my issues with ‘fake’ or processed foods for a while, but then I ran into this post by Michael Ruhlman, a food writer for whom I have great respect. Ruhlman approaches food from a very personal level, there is honesty and emotion in his writing that really draws you in while delivering facts. Basically, this is my view of food. I’m no skinny minny, and this is not some sort of miracle diet, but I will say that I feel about a hundred times better all the time since cutting the...
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