Food Blog

KIPlog cooks, eats (and drinks)

Entries from January 2003

Food Links

January 30th, 2003 · Comments Off

A few food links –

An excellent food blog to add to the list – Bourrez Votre Visage, which means “stuff your face”

On Bourrez a found a link to fat guy who has some good articles including guides to New York’s Old-School Italian Restaurants and New York’s Steakhouses, with a good explanation of what makes a steak great.

On Fat Guy is a link to eGullet, which I am suprised to have missed. Fat guy describes it as “the most civil, literate, intelligent message board site in the history of the Internet bar none” Thats quite a claim, but this site contains many years of reading worth of food knowledge and stories. From a Tony Bourdain article – “The episodes then go to Food Net, who usually ask for very few revisions: a few beeps, cut out the sodomy jokes, the direct drug references, the offensive to major religion stuff, the McDonalds as center of all evil type of thing. ‘They’re sponsors, for Chrissakes! You can’t say they cause rectal tumors in lab rats! This isn

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Tags: Food News and Links

Chili Contest

January 27th, 2003 · Comments Off

I didn’t win :(

I don’t usually expect to win these things, since the winner is usually the most unique tasting chili more than anything else. All three winners were extremely sweet versions.

I asked one of the judges, a friend who is a chef at another restaurant, if there was any entry that really stood out. He answered ” Honestly? My professional opinion? None of them.” I asked him what he looked for in a chili and he said sirloin, and proper use of salt and pepper. At least I had the sirlion.

I’ll post my pic of my chili, and the recipe soon. I think my entry wasn’t very unique, and I kind of went conservative when I should made a batch of a very thick mole based chili that I thought succeeded when I made it earlier in the week. I had made it with anchos and chiplotles, like my entry, but with a heavier hand on the mole and Raz el Hanout, and much more of a smokier background provided by some Kolozsvari Hungarian bacon drippings.

When making 2 gallons of chili it’s quite hard to judge just how much stuff you need to change its taste without going overboard. I think I stopped short with some of the ingredients that would have made it unique.

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Tags: Meat Recipes

Chili

January 24th, 2003 · Comments Off

I’m training for a chili contest on Super Bowl Sunday. I’ve been trying out a few variations on what I want to do.

I should mention that this contest at Nevin’s Pub benefits the North Shore Ulster Project and is a good opportunity for pub patrons to try a few dozen free chilis. While I’m giving them a plug, I might as well mention the $25 all you can eat & drink game package deal

I’ve only been involved in one of these before, and if it had been judged by whose chafing dish of chili was finshed first I would have won. The winner that year was a variation of Cincinnatti Chili. The Cincinnati style has a ton of ingredients, and the winner also used peanut butter is his recipe. I’m not giving awy my recipe just yet, due to the highly competitive nature of these things, but mine will have quite a few ingredients, with my own grind of ancho and chipolte peppers, and a better cut of meat. Unlike some very strict Chili competitions, I have a feeling that a unique chili, that can stand out among 15 or more entries, has a better chance. In a competition, you have to make the chili keeping in mind the judges only get a few ounces of it, so it has to be very bold (not necessarily hot), thick and maybe a bit over-seasoned. When you cook 2 gallons of the stuff I tend to prepare it for the way I like to eat it – with lots of different veggies, meat and beans floating around in a sauce thats going to flow over rice or macaroni and will get sopped up by bread, and coated with cheese, sour cream, etc. I’ll have to keep in mind the difference between Competition Chili vs. Eatin’ Chili

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Tags: Meat Recipes

The Pantry

January 22nd, 2003 · Comments Off

Sahr, from the Cotton Tree asked a good question in my comments – What should a novice chef have in their pantry?

The simple answer is – the ingredients you need to make the base of the type of food you like. Tomato paste if you like Italian, coconut milk if you like Thai etc. However as your repertiore grows, and your skills increase, so does your pantry. I’ve got stuff in my pantry that I bought in asian markets, that I don’t even know what it is.

A pantry is more than just a place to keep staple ingredients on hand, it also should serve as an emergency food cache. Not so much in the hard-core survivalist sense, but in cases where you may be slightly sort on cash, or some circumstance prevents you from being able to shop. or more likely, for those times when you just don’t feel like cooking or prepping food, you’ll have what you need to throw something together. For more sophisticated meals, having an armoury of varied foodstuff that can be used when a dish ‘needs something extra’ really helps.

But here’s a simple list of things any chef needs on hand to be able to make the basis of most meals. These are ingredients that, for the most part, have long enough shelf life that you won’t need to worry about planning when you’re going to use them.
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Tags: Exotic Food Products

More links

January 17th, 2003 · Comments Off

Some more food links I found:

Yes – in 10 years we may have no bananas

Two fungal diseases, Panama disease and black Sigatoka, are cutting a swath through banana plantations, just as blight once devastated potato crops. But unlike the potato, and other crops where disease-resistant strains can be bred by conventional means, making a fungus-free variety of the banana is extraordinarily difficult.

I learned from reading this article on thePros and cons of the Subway diet, that Subway has more stores than McDonalds. While I admit Subway is the only fast food I’ve eaten in years (with the occasionly relapse into KFC or Popeye’s) I hate to think that it might have caused the demise of the Wells Street Deli, a River North greasy grill. Wells street was the only truely great gyro/gigantic burger place in an area full of fancy-chic dining, tourist food and Lettuce-Entertain You restaurants. A Subway opened across the street from the Deli late last year and soon after the Deli locked its doors.

Some great articles on spices.

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Tags: Food News and Links

Raz el Hanout

January 17th, 2003 · Comments Off

I got some Raz El Hanout spice for Christams (thanks Mom!) and used it on some chicken the other night. It’s a Morrocan mix of ginger, anise, cinnamon, nutmeg, peppercorns, and cloves. Like curry, the mix can vary, but my brand is heavy on the cinnamon and ginger. I took 4 lbs. of chicken thighs that I got for 6 bucks, threw them in a bowl with a few tablespoons of the spice and some rice flour, tossed it about, browned it in a pan, and finished them in the oven.

Also I made a pork loin sirloin roast (redundant I know, but thats how its was sold) with this morroccan spice last weekend. Sorry no photo. You’d think I’d have time over an entire weekend to photograph a slice or two of a 5 lb. roast before I ate it all. The sirloin was a little over 5 lbs, and cost $7, along with some 39 biscuits in a can, and some potatoes, this was a cheap meal for a few days.

And last night I used the raz el hanout again on a ham, this time mixed with some honey to coat it. The 10 lb ham was 9 bucks. Notice a trend here? I’m trying to save a few bucks, and I’m finding it rather easy to find food, especially meat, that cost around a buck a pound. These are mostly supermarket sale specials, but I’m going to see how long I can keep it up.

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Tags: Exotic Food Products

Food links

January 15th, 2003 · Comments Off

It’s been awhile, but finally I have some money to go shopping, and a car to go shopping with, so I should be doing some interesting things again soon. Until then here are some food links:

The Poor Get Stuffed “Within as little as ten years, the world will be faced with a simple choice: arable farming either continues to feed the world’s animals or it continues to feed the world’s people. It cannot do both. ”

The Museum of Burnt Food

Le livret de temprature des viandes, “or The Little Book of Meat Temperatures, was created to provide a more complete explanation than is usually presented in other information sources as to what internal temperature meat should reach during cooking in order to destroy any harmful bacteria.” This is a very valuable resource from Peter Hertzmann’s à la carte which includes tons of recipes (he even provides a measurements convertor!) and I love his soup recipe interface

20 things you must eat before you die veal marow in ossobuco, wild boar prosciutto, Scrambled eggs finished with butter, sea urchins and sliced white truffle… this list makes me drool. I aggree with Nick Nairn and a few of the other contributers – “…everyone should have tasted something really, really fresh. Freshly picked, fresh out of the ocean or fresh out of the ground, there is nothing like it.” My most sublime food memories have always been about fresh food – picked blueberries from an Appalachian mountain top, an oyster pried from the rocks of an island of the coast of New Zealand, a freshly killed BBQ’ed chicken…

via looka

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Tags: Food News and Links

Food blogs

January 10th, 2003 · Comments Off

How did I miss this one? Murrayhill5, a NY food blog also includes a food news blog and a food book blog. Added bonus is that she’s a photgrapher, so the images are beautiful. Also she has a a very complete food blog list with several I’ve never seen:

an obsession with food and the companion site eating well cheaply

frog-gras

below 14th, another NY food blog, focusing on food, drink and entertainment in Downtown Manhattan

gastronome, the gossip of a gaggle of gourmands

chef’s blog

rites of passages recipes

butterpig a log of cooking activity

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Tags: Food News and Links

Food links

January 9th, 2003 · Comments Off

A few food links while i compose my NY restaurant reviews:

Explaining Brain Freeze The Science Behind The ‘Ice Cream Headache’ via diamondblog

Tips on how to rescue food disasters via nothing new to eat

A new slant on leeks Cooking with the Seasons January column

The Trouble with Chicago School Lunches

Not by Bread Alone America’s Culinary Heritage “Food and eating habits are a compelling tool for examining culture. Culinary histories illuminate national and ethnic identities and evolving gender roles, thereby shedding light on shifting social boundaries, changing patterns of family life, and national aspirations and values.”

And of course, I love linking to any good news about drinking. “Among men, consumption of alcohol at least three to four days per week was inversely associated with the risk of myocardial infarction.”

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Tags: Food News and Links

Roast Pheasant Christmas Dinner

January 7th, 2003 · Comments Off

For Christmas, we had a meal at home, an appetizer of New Zealand prawns and cockles, with some lime and ginger, followed by roast pheasant, stuffed with wild rice and glazed with lingonberries.

The pheasant turned out perfect, but I would have added an extra ingredient to reduce the limey-ness of the appetizer. Something still citric, but not so acidic, like pureed mango, or I could have stuck with the New Zealand theme and used kiwifruit.

The pheasant and the seafood for the appetizers were bought at McCaffrey’s in Princeton. McCaffrey’s is a huge place with tons of specialty items and an amazing selection of meat and seafood. I haven’t seen anywhere else that has big hunks of foie gras in the case. Other ingredients like the lingonberries, the bread, and the rice were bought at the nearby Bon Appetit, who had a couple of white truffles on display, with no price (if you have to ask…) and the Princeton Wild Oats store.

Click on “more” to see the recipes.
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Tags: Meat Recipes

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