29 April 2010

29April- yet another nytimes article
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I think this is interesting. i've frequently considered taking a break from the demon but could never muster the gumption. I've always been impressed when i learn, in conversation, that someone is taking a month off of alcohol or abstaining when lent rolls around. and it begs the question of whether i can. surely, i could. i could taste and spit when wine reps come around. i could put water in a glass to swirl instead of wine. if i simply had to be indulgent i suppose i could start investigating fancy waters.
it would be a cheaper period of time. a healthier one. but, ultimately, so much less fun. every week i try to find something new and interesting, beer or wine-wise, so it would put a damper on my education. which would lead to fewer new and interesting beers and wines at the restaurant. which might disappoint you, the customer. ...which would lead to fewer visits...
...which would...
...oh, no...
nope. i can't afford to take a break. must keep drinking.

23 April 2010

23April- awesome awesome awesome
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awesome.

NYTimes article:


19 April 2010

19April- NYTimes Pad thai recipe
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I like how he references the roman sauce, garum. i've been making that comparison for years because it amuses me, mostly. "Oh, well, first get a bunch of fish guts and put them in a bucket...."
my people eat some weird things...
and do NOT get fish sauce on your clothes.

_________________________

Pad Thai, an Easy Stir-Fry


By MARK BITTMAN
Published: April 16, 2010
IN the last 20 years or so, pad Thai has gone from being virtually unknown in this country to being a restaurant and takeout staple. It’s easy to see why: the tangy, crunchy, slightly sweet noodles are irresistible. But it’s difficult to understand why more people don’t make it at home, since pad Thai is essentially a stir-fry (in Thailand they refer to it as a Chinese noodle dish). It requires little more than chopping and stirring, and comes together in less than a half-hour.


A couple of components might be unfamiliar to you. The first are the noodles themselves: rice stick noodles, which are pale, translucent, flat and range from very thin to more than a quarter-inch wide. Unlike semolina pasta, rice stick noodles don’t need to be boiled; instead, you soak them in hot water until they’re tender.

Meanwhile, make a sauce from tamarind paste, easily found these days. The paste, made from the pulp of the tamarind pod, is very sour, but more complex than citrus. Fish sauce (nam pla) is another important ingredient; made from fermented anchovies (and much like the garum of ancient Rome), it has an unappealing smell and a fabulous taste. Honey and rice vinegar round things out.

Other ingredients are pretty flexible: bean sprouts are usual and cabbage is nice, but other vegetables are perfectly acceptable. As for protein, shrimp and tofu are the most common combination, but you could also use chicken, or just another egg.

When the noodles have soaked and the sauce is assembled, all that remains is stir-frying, so easy and fast that pad Thai could become a from-scratch favorite.

16 April 2010

16April - oh. and we've got mussels tonight
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not a lot, since we're just sort of playing around.

i've suggested cooking the mussels in a brothier version of our pad basil or in our tom kha but it'll ultimately be left up to the kitchen, which hasn't discussed the matter fully.

and while i'm at it, we've got a fantastic new japanese beer in called hitachino nest white ale. it should go beautifully with our food with its refreshing, light body and a gorgeous, perfumey nose.

still have some lenny's r.i.p.a from he'brew, a huge 10%alc dark rye india pale ale that, despite its bigness, is balanced enough to work quite well with things like curries and the pad thai. i bet it'd be great with ginger, too.






a mussel-encrusted shopping cart
16April- missing oregon...
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So yesterday i received my eyrie vineyards wine club shipment (one of the better impulsive, expensive long-term decisions i've made in the spur of the excited moment of being there) and i'm putting them down to relax after their long trip. two of them are wines i'm not likely ever to see again and i have to choose my company carefully when it comes to sharing them. the other two i'm comfortable drinking more casually but still, for me, every bottle of eyrie that i drink is special. I have so many wonderful memories associated with their wines and i so look forward to making more.
and today i got a card from jim anderson of patricia green cellars. his visit about a week ago came as a surprise (my rep didn't tell me he was showing up with him) and we tasted through several of his wines. i love getting nerdy about wines, especially oregon wines, and especially with winemakers. his card comes coincidentally as just last night i split a bottle of his croft vineyards pinot noir with some appreciative regulars at the bar. jim's note was very kind and i hope his visit to south carolina was successful and enjoyable.

and then there's some full sail beer at the house our marshall brought back for me from charleston. nothing quite like oregon water. and i've still got some heater allen beers that matt blumhart from walnut city wineworks was kind enough to send me.

i've been to some fun places here and there. i don't know what it is about oregon that grabs me so strongly.

i wonder if columbia is like that for somebody out there. if our beautiful, varied river system shows up in someone's dreams. if our restaurants (if my restaurant) is a treasured memory for someone; an oasis to a traveler. if someone pines for our adluh flour or anson mills grits.
surely someone must.





this was on the one cd (a mixed cd a friend made me)i had with me as i drove through the cascades to get to the pacific

14 April 2010

14April - NYTimes article: Cilantro haters, it's not your fault
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(well, i rather like cilantro - s)

Published: April 13, 2010

FOOD partisanship doesn’t usually reach the same heights of animosity as the political variety, except in the case of the anti-cilantro party. The green parts of the plant that gives us coriander seeds seem to inspire a primal revulsion among an outspoken minority of eaters.

Related

Recipe: Cilantro Sauce (April 14, 2010)

Readers' Comments

Culinary sophistication is no guarantee of immunity from cilantrophobia. In a television interview in 2002, Larry King askedJulia Child which foods she hated. She responded: “Cilantro and arugula I don’t like at all. They’re both green herbs, they have kind of a dead taste to me.”

“So you would never order it?” Mr. King asked.

“Never,” she responded. “I would pick it out if I saw it and throw it on the floor.”

Ms. Child had plenty of company for her feelings about cilantro (arugula seems to be less offensive). The authoritative Oxford Companion to Food notes that the word “coriander” is said to derive from the Greek word for bedbug, that cilantro aroma “has been compared with the smell of bug-infested bedclothes” and that “Europeans often have difficulty in overcoming their initial aversion to this smell.” There’s an “I Hate Cilantro” Facebookpage with hundreds of fans and an I Hate Cilantro blog.

Yet cilantro is happily consumed by many millions of people around the world, particularly in Asia and Latin America. The Portuguese put fistfuls into soups. What is it about cilantro that makes it so unpleasant for people in cultures that don’t much use it?

Some people may be genetically predisposed to dislike cilantro, according to often-cited studies by Charles J. Wysocki of the Monell Chemical Senses Center in Philadelphia. But cilantrophobe genetics remain little known and aren’t under systematic investigation. Meanwhile, history, chemistry and neurology have been adding some valuable pieces to the puzzle.

The coriander plant is native to the eastern Mediterranean, and European cooks used both seeds and leaves well into medieval times.

Helen Leach, an anthropologist at the University of Otago in New Zealand, has traced unflattering remarks about cilantro flavor and the bug etymology — not endorsed by modern dictionaries — back to English garden books and French farming books from around 1600, when medieval dishes had fallen out of fashion. She suggests that cilantro was disparaged as part of a general effort to define the new European table against the flavors of the old.

Modern cilantrophobes tend to describe the offending flavor as soapy rather than buggy. I don’t hate cilantro, but it does sometimes remind me of hand lotion. Each of these associations turns out to make good chemical sense.

Flavor chemists have found that cilantro aroma is created by a half-dozen or so substances, and most of these are modified fragments of fat molecules called aldehydes. The same or similar aldehydes are also found in soaps and lotions and the bug family of insects.

Soaps are made by fragmenting fat molecules with strongly alkaline lye or its equivalent, and aldehydes are a byproduct of this process, as they are when oxygen in the air attacks the fats and oils in cosmetics. And many bugs make strong-smelling, aldehyde-rich body fluids to attract or repel other creatures.

The published studies of cilantro aroma describe individual aldehydes as having both cilantrolike and soapy qualities. Several flavor chemists told me in e-mail messages that they smell a soapy note in the whole herb as well, but still find its aroma fresh and pleasant.

So the cilantro aldehydes are olfactory Jekyll-and-Hydes. Why is it only the evil, soapy side that shows up for cilantrophobes, and not the charming one?

I posed this question to Jay Gottfried, a neuroscientist at Northwestern University who studies how the brain perceives smells.

Dr. Gottfried turned out to be a former cilantrophobe who could speak from personal experience. He said that the great cilantro split probably reflects the primal importance of smell and taste to survival, and the brain’s constant updating of its database of experiences.

The senses of smell and taste evolved to evoke strong emotions, he explained, because they were critical to finding food and mates and avoiding poisons and predators. When we taste a food, the brain searches its memory to find a pattern from past experience that the flavor belongs to. Then it uses that pattern to create a perception of flavor, including an evaluation of its desirability.

If the flavor doesn’t fit a familiar food experience, and instead fits into a pattern that involves chemical cleaning agents and dirt, or crawly insects, then the brain highlights the mismatch and the potential threat to our safety. We react strongly and throw the offending ingredient on the floor where it belongs.

“When your brain detects a potential threat, it narrows your attention,” Dr. Gottfried told me in a telephone conversation. “You don’t need to know that a dangerous food has a hint of asparagus and sorrel to it. You just get it away from your mouth.”

But he explained that every new experience causes the brain to update and enlarge its set of patterns, and this can lead to a shift in how we perceive a food.

“I didn’t like cilantro to begin with,” he said. “But I love food, and I ate all kinds of things, and I kept encountering it. My brain must have developed new patterns for cilantro flavor from those experiences, which included pleasure from the other flavors and the sharing with friends and family. That’s how people in cilantro-eating countries experience it every day.”

“So I began to like cilantro,” he said. “It can still remind me of soap, but it’s not threatening anymore, so that association fades into the background, and I enjoy its other qualities. On the other hand, if I ate cilantro once and never willingly let it pass my lips again, there wouldn’t have been a chance to reshape that perception.”

Cilantro itself can be reshaped to make it easier to take. A Japanese study published in January suggested that crushing the leaves will give leaf enzymes the chance to gradually convert the aldehydes into other substances with no aroma.

Sure enough, I’ve found cilantro pestos to be lotion-free and surprisingly mild. They actually have deeper roots in the Mediterranean than the basil version, and can be delicious on pasta and breads and meats. If you’re looking to work on your cilantro patterns, pesto might be the place to start.

09 April 2010

09April - already april, almost may
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while i've briefly got internet access at the restaurant i thought i'd distract myself from things i ought to be doing.
where are our late-night dining options? of course, we're guilty of shutting down at 9 on the weekdays but i was certainly surprised to see that goatfeathers' kitchen closes at 9, too. it would seem to me that a bar would be up a little later than the rest of the crowd.
ideas were batted around the bar last night. a late night meat and three would be fun. one gentleman (an interesting law student who appeared well-versed in the ways of wine. hadn't seen him before; hope to see him again. every so often someone will come in who seems to "belong". that chemistry thing i keep talking about.) suggested a taqueria truck, driving around late night. my brother has loved the idea of a late night noodle bar.

where's our les halles? oh, to drive back into town at 1.30am after, say, a show in charlotte and sit down in a comfy place with a bottle of chinon or muscadet. talk about other shows we'd like to see while munching foie gras sauteed with apples, walnuts, and a calvados sauce. then discuss when we should go fishing as we receive the roasted whole fish with olive oil, filleted tableside.

sure would be nice.




05 April 2010

05April- sushi etiquette
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i've been a beast. an uncivilized boor.