zen eats

Here are some quotes from the 2006 Wisdom of the East mini calendar that are food related. Because food and eating is so very important for the body, mind and soul.

"When you do something, you should do it with your whole body and mind; you should be concentrated on what you do." -Suzuki

"God is in the abundant harvest; he is also in the famine that occurs when the harvest fails." -Mansur al-Hallaj

"When the flower blooms, the bees come uninvited." -Ramakrishna

"This ritual is One
The food is One
We who offer the food are One
The fire of hunger is also One
All action is One
We who understand this are One."-Hindu blessing

Monk: "I have just entered the monestary: please give me some guidance."
Master: "Have you eaten your rice gruel?"
Monk: "Yes, I've eaten."
Master: "Then go wash your bowl." -Zen mondo

"Fill your bowl to the brim and it will spill.
Keep sharpening your knife and it will blunt.
Chase after money and security
and your heart will never unclench.
Care about people's approval
and you will be their prisoner." -Lao-tzu

"Who has never tasted what is bitter does not know what is sweet." -Chinese proverb

"when you drink water, remember the mountain spring." -Chinese proverb

meat-al heads

Looking at various packaged meats and meat products, It occured to me that some of the phrases on the packaging would make great band names. See?

-Fully Cooked
-Heat & Serve
-Resealable Bag
-Thaw Slightly
-with gravy
-Coated with Seasoning
-Caramel Color added
-Fully Cooked, Homestyle
-With Catsup Sauce
-Serving Suggestion
-Artificial Flavor
-Net Weight
-Strictly Kosher Beef
-Great For Grilling
-Sell By Date
-Sandwich Style
-Leak Proof
-Mechanically Separated Chicken
-With Shaped Minced Beef
-Packed in Broth
-Without Giblets
-In Milk Gravy

Rock on!

aural and oral

Last week I came across this article in the New York Times, talking about the complexities of picking music to play in restaurants. It's very interesting if you think about it. The wrong music can ruin a meal. I can't think of an example except the couple times I've been to places where the music was really loud. That was probably my fault, though, because they were bar/restaurant combo kind of places, and when you go for a late dinner at a place like that, you have to expect the music is gonna be more at a bar atmosphere volume.

I've made food-themed CD's before, but selected the songs because they had a food-related item in the title, rather than a "music to dine" by kind of idea. Here is the playlist of my most recent food CD:
Hey! Mashed Potato, Hey!, 5.6.7.8's
Peaches & Cream, Beck
Apple Candy, Ben Lee
Birthday Cake, Cibo Mato
Lost in the Supermarket, The Clash
I Ain't Been Licked, Diana Ross
Banana Pancakes, Jack Johnson
Vegetable Friend, Robyn Hitchcock
Cinnamon, The Long Winters
Milkshake, PICTURES
Chocolate, Snow Patrol
Fat Meat, Willie Hudson
Crumb by Crumb, Rufus Wainwright
Soup, Blind Melon
Honey Molasses, Jill Scott
I Eat Dinner (When The Hunger's Gone), Kate & Anna McGarrigle
Biscuit, Portishead
Know Your Onion! , The Shins
Hot Burrito #1, Belly
Sugar Daddy, The Jackson 5
Spam Song, Monty Python

Since reading that NYTimes article, however, I'm thinking about what kind of music I'd actually pair with meals. Pretty much what this Stylus Magazine article does. I like the thought that music can enhance your dining experience and vice versa. Ear and mouth teamwork! As the author of the Stylus article says:
" Paired together properly, however, they can act as powerful reinforcements and co-dependents. Food can taste better, music can be improved, moods can be set, characteristics can be heightened, and moments can become indelible."

Last month there was a piece, again in the NYTimes, which had the top 5 songs on the playlists of 3 top restaurants. Here's the link, and here's the content (so I can refer back to it once it becomes a paid article):
"The Remix; Ear Candy
Everyone has heard a great (if obscure) song while dining and asked, ''What is that?'' At last, these restaurants' current Top 5 playlists provide some answers. PAUL L. UNDERWOOD

Momofuku, New York
Waylon Jennings, ''Are You Sure Hank Done It This Way?''
Early Man, ''Thrill of the Kill''
The Hold Steady, ''Multitude of Casualties''
Pavement, ''Frontwards''
Luna, ''Moon Palace''

Avec, Chicago
Desmond Dekker and the Aces, ''Israelites''
The Specials, ''A Message to You Rudy''
Kraftwerk, ''Trans-Europe Express''
The J.B.'s, ''(It's Not the Express) It's the J.B.'s Monaurail''
Buzzcocks, ''Why Can't I Touch It?''

Tableau, Las Vegas
Rod Stewart, ''Manhattan''
Nat King Cole, ''Walkin' My Baby Back Home''
Queen Latifah, ''Baby Get Lost''
Norman Brown, ''What's Going On''
Julia Messenger, ''Look Up Look Down""

Speaking of Music-Food pairings, here's a fun list of Best Music to listen to While Eating Spam on Amazon's Listmania. Ha!

The relationship between food and music is definitely one I'll be exploring more. Both are fantastic ways to learn about other cultures. Both stir up strong emotions in people. Both can make your day or put you in a bad mood. In the introduction to the Philharmonic cookbook by June Lebell, Rose Levy Barenbaum explores her connection to each and how they intertwine:
" The connection between food and music is found even in the words used to describe them. In the food industry, the most common word used to analyze flavor is note. Texture is another word food and music have in common. One of my favorite musical memories is of the time I met Isaac Stern at a party celebrating the birth of Jenifer Lang's book Tastings. I had provided the Chocolate Oblivion Cake that was featured in the book. When George Lang introduced me to Isaac Stern, he rose up, took my hand, and bowed deeply from the waist saying: "Your cake was like velvet." My response: "That is the very word I used to describe your playing the first time I heard you play the Tchaikovsky violin concerto when I was sixteen!""

And finally, there is a discussion over on Chowhound about food and music. Does a person's taste in each correlate with each other? Is someone who is adventurous in what they cook/eat also adventurous about his or her music choices? The consensus seems to be that it really depends on the person.

New Year ResoFOODtions

Inspired by this post on Slashfood, I present: Ironstef’s 2007 New Years ResaFOODtions!

1. Successfully make some basic food classics that kind of intimidate me;

• a) Meatloaf. A classic comfort food that can be so yummy, but can so easily be bland and dry. I think the best place to start with Good Eats’ recipe. Alton Brown is one of my reliable go to guys. If that traditional one goes well, perhaps I’ll try some variations, for instance this Guys Meatloaf or a healthier Turkey meatloaf.
  
• b) Stock. The basis of good soups and sauces and lots of other dishes. I’ll probably go with Anthony Bourdain’s method in his Les Halles Cookbook. Here’s a good Illustrated reference, as well.
  
• c) Artichokes. Scary vegetable, but delicious. Jaque Pepin’s website has a nice slideshow on how to prepare them. And here’s everything you need to know plus some about Artichokes. Yet again, Good Eats looks like my best bet for a simple, basic recipe and method.
  
• d) Ossobuco. Everytime I see this on tv or in a recipe book, it looks so yummy. I’ve never had it, though. I have to try this soon, as it looks perfect for winter weekend evenings. I think Lidia’s recipe will be reliable as far as a basic, authentic Italian Ossobuco. This French version is tempting, too. Cooking for Engineers has pictures!

2. Pay more attention to wine. I love me some red wine, and drink it all the time. I’ve fallen in to a rut of sticking to my favorite varietals, not paying much attention to the subtleties of taste and aroma, and not keeping track of wines I’ve tried.

• a) Seek out try more varietals.

• b) Keep some sort of wine journal, with notes about the flavors, how I liked it, where I bought it, etc.
  
• c) read my 30 Second Wine Advisor e-mail every day and educate myself in other little bite-size ways.
  
• d) Go to some local wine events/classes.

3. Become more tea savvy. I drink tea almost every afternoon. Just a pouch of green tea, usually flavored with chai spices. But I haven’t ventured much outside the supermarket teas.

• a) Get a tea kettle for home use so I can make a proper cuppa.
  
• b) Get a tea ball or other infuser, so I can try loose tea. I know loose tea is much better quality. I think of that every time I’m swirling my cup and I see all the little dust particles floating around at the bottom.
  
• c) Learn more about the wide world of tea.
  

4. Eat more fiber.

5.Take advantage of the diversity of St. Louis and try different cuisines at local restaurants. Here’s some that I want to go to. I resolve to visit at least 3 of these this year.

• a) Jamaican.
• b) Bosnian.
• c) Korean.
• d) Peruvian.
• e) Russian.
• f) Soul food.
• g) Scottish.
  

6. Work on my food photography.

• a) Get Inspired by other food photos.
• b) Study up on techniques, tips and basics.
  

7. Go through all these awesome how-tos on Cooks Illustrated’s web site.

8. Get some nice stuff for our kitchen:

• a) a kitchen Island or cart for more counterspace and storage.
• b) a good knife and a magnetic strip for knife storage
• c.) at least one good pot and/or pan
  

That’s it! Looks like I have an exciting year ahead of me. Feel free to share you ResoFOODtions in the comments! I’d love to hear them. Happy Food Year!!!

well read, well fed (installment two)

I've gotten back in a good reading habit again. I just finished a book yesterday by one of my favorite authors, Haruki Murakami. This time it was South of The Border, West of The Sun. I enjoyed it. It's the third book I've read by Murakami. I recommend you check him out. Kafka on the Shore has been my favorite so far. Anyway, here's an interesting food (well drink...still a favorite past time of mine)-related excerpt from South of the Border, West of the Sun:

She asked the bartender to make her a Robin’s Nest. I ordered the same. She took a sip of her drink, nodded slightly, and returned the glass to the countertop.
“Hajime, why are the cocktails here always so much better than any other bar?”
“’Cause we do our best to make them that way,” I replied. “No effort, no result.”
“What kind of effort do you mean?”
“Take him, for instance,” I said, indicating the handsome young bartender, who, all serious concentration, was busy breaking up a chunk of ice with an ice pick. “I pay him a lot of money. Which is a secret as far as the other employees are concerned. The reason for the high salary is his talent at mixing great drinks. Most people don’t realize it, but good cocktails demand talent. Anyone can make passable drinks with a little effort. Spend a few months training, and anyone can make your standard-issue mixed drink-the kind most bars serve. But if you want to take it to the next level, you’ve got to have a special flair. Same with playing the piano, painting, running the hundred-meter dash. Now take me: I think I can mix up a pretty mean cocktail. I’ve studied and practiced. But there’s no way I can compete with him. I put in exactly the same liquor, shake the shaker for exactly the same amount of time, and guess what-it doesn’t taste as good. I have no idea why. All I can call it is talent. It’s like art. There’s a line only certain people can cross. So once you find someone with talent, you’d best take good care of them and never let them go. Not to mention pay them well.” The bartender was gay, so sometimes other gays gathered at the counter. They were a quiet bunch, and it didn’t bother me. I really liked the young bartender, and he trusted me and worked hard.

I like this idea that mixing drinks is a special talent. Like an artist. I don't pay enough attention to cocktails, I guess. I know that I don't like them too sweet or too alcohol-y tasting. My two mainstays are a gin & tonic and a Long Island Iced Tea. I'd like to taste them made by the bartender described above, and compare. I pay attention to details of the wine I drink, even the beers. Now I'll try to apply that same sense of thoughtfulness to my cocktails.

food memories

this is the most wonderful article. People recalling their greatest food moments. I can't even finish reading it right now. It's making me so hungry.

back on air

for this one meme, at least.

this meme has traveled halfway round the world!

what is your first memory of baking/cooking on your own?   
I used to love making scrambled eggs. Experimental scrambled eggs, especially. I would ad leftover pasta sauces, salsa, mushrooms...all kinds of stuff. I thought I was such the gourmet.

who had the most influence on your cooking?   
My dad was the cook in the family. Mom's specialties were along the lines of hamburger helper and Old El Paso taco kits. My dad made spanish rice, pasta, and when guests came over fried zuccini & eggplant.

do you have an old photo as “evidence” of an early exposure to the culinary world and would you like to share it?
I have the quitessential picture of me as a baby with spaghetti all over me. I'm not sure of a cooking one. Maybe I'll flip through albums while I'm at my mom's tonight...

mageiricophobia - do you suffer from any cooking phobia, a dish that makes your palms sweat?
bread. it's so scientific and precise.

what would be your most valued or used kitchen gadgets and/or what was the biggest letdown?
I'm very low-tech. Not many "gadgets" get used around my household. It's all knives and graters and spoons and spatulas. Does a mortar and pestil count? I use that quite a bit.

needs improvement: We never have use for our toaster oven. The broiler is just as good. Garlic presses don't impress me. I had one completely break on me. Metal shouldn't break! If I'm two lazy to chop my garlic, I just use the cheese grater.

name some funny or weird food combinations/dishes you really like - and probably no one else!
tater tots and sriracha sauce (actually people probably do like this, they just haven't tried it!), Pretzels on ice cream,

what are the three eatables or dishes you simply don’t want to live without?
beans
rice
ice cream

your favorite ice-cream.
that varies greatly from week to week. I'm partial to low-fat ice creams with lots of caramel in them. I liked edy's grand light new slow-turned caramel swirl.

you will probably never eat.
I like to think I'll try anything. And who knows where future travels will take me. Balut eggs are rather scary. I don't think I could handle that. But anything else, I'm pretty open.

your own signature dish.
burritos (black beans, jalepeno cilantro rice, sometimes cheese, sometimes chipotle chicken, always tons of salsa.)

you got tagged by.
No one. I only get a couple hits a week. But I snagged it from mipmup.

three people you'd like to pass this meme onto.
"no tags, but would love to have the link if you do post."...that's what mipmup said. dtto for me.

devour a book

I'm just finishing up Anthony Bordain's latest novel (not a book about food, but you can see the chef coming through in certain parts). He's one of my favorite writers, food writers specifically. A Cook's Tour and Kitchen Confidential are definite must-reads for any foodie. I'd like to explore food writing (not cook books) some more, so this week theme is "Food Writing and the Writers who write about food."

Both Bookslut and I Was Just Really Very Hungry have posted recently about writer MFK Fischer. I've read some of her stuff, specifically in a food-writing anthology (name?). After those 2 blog posts, I must read more.

Outlaw Cook is an iteresting food journal.

A zine for food writers...in case you wanna get into it. Good info.

Art Of Eating Looks to be a neat literary food journal (printed). You can read excerpt articles here.

An (long) interesting article about food writing...how it's changed through the years, where it's at now, what it's all about.

A good list of food-related books. Gonna have to check some of these out!

Food quotes (many by authors).

Leites Culinaria's list of the 20 best food books of 2004. I love lists!

Reading and food...two of my favorite things. Both activities than can be ordinary...if you let them. But I find them both to be enriching experiences. So much to learn, and enjoy! Do you have any food book recommendations?

intoxicating haiku

Oi. Running late with this week's list o- links again!!! I'm almost ready, but to hold you over a little longer, how about some more food-related postry? This time it's not by me (I know you're disappointed). But it's still good. Check out the Red Wine Haiku Blog! Great stuff!

a yummy history lesson

Struggle In a Bungalow Kitchen pointed to this website, which offers historical dinner party packages. I thought it was a neat idea, and then decided the theme for today will be old old old old OLD skool eats.

Some medieval recipes.

Medieval food clip art...this could come in handy.

Medieval mustard.

Tea from the Tea-Garden to the Teacup with Twenty Illustrations. neat!

A little bit on food and sex throughout history.

The history of pie. Wowsers!

A food history/food events calendar. For instance, This day in food history...

"It was not the first cookbook printed in America but was the first written by an American for Americans. All earlier American cookery imprints were reprints from the British repertoire. " And you can see pictures of it's pages here.

The food timeline is a wonderful food resource...both for food history and recipes.

And if you still want more, there's a plethora of food history books out there.

Loosen your petticoats and dig in! Old cheese, old meat, old bread...mmmm...

where've ya bean?

Even though my stomach disagrees, I think that Beans are one of the earth's perfect foods. Healthy, versatile, yummy, cheap. Beans are great!

In fact, they are the theme for the next "My Blog is Burning," which I may have to participate in this time. Here's the info, plus some fantastic bean puns from Too Many Chefs. Bean Martin. that's classic.

Here's a can of beans that's traveling all over the world.

Beans & Crockpots are true soul-mates.

Who doesn't love a good bean tale? A Jack & the Beanstalk database with different versions and illustrations.

Mexican jumping beans jump because they have moth larvae in 'em. ew.

Speaking of ew, we all know beans are the "musical fruit." Blame it on oligosaccharides. But don't fret. There are precautions you can take to lessen the sound effects.

A favorite gulity pleasure (guilty in that it's cheap fast-food) is actually pretty healthy. Taco Bell Bean Burrito Fresco Style. Now, making burritos at home is even better....healthier and probably cheaper, and of course yummier. My favorite way to make them was inspired by the gi-huge-ic burritos at Tomatillo's. All you do is make plain white rice, and when it's done you add chopped up fresh cilantro and jalepeno (about one bunch's worth of cilatro leaves and 1 or 2 peppers, depending on their heat) and mix thoroughly. pile some in a large tortilla, add beans (I like black beans...from a can...flavored with cumin, garlic powder, mexican oregano and hot pepper flakes) and any other burrito fare you desire (cheese, lettuce, tomatoes, salsa, etc.). Since you're getting bulk from rice and beans, you can make a dozen burritos easy...burritos for a week!

Vanilla Beans are sexy.

The Bean Bible. Bean praying?

The Powamu Festival is a Hopi Indian celebration of the bean sprout. The Bean sprout represents fertility. and there's flogging!

Jelly Bean art.

Bean art.

Bean fortune telling.

Chocolate covered beans. Coffee beans that is. *drool*

Well, that's enough beans to power a submarine, i think. It's bean real, it's bean fun! (sorry, couldn't help myself.)

gobble gobble

Gee, what could I possibly post about this week? Is there anything special going on in the world of food?

Oh, I know! I just found out it’s National Games week, and I just found out there’s an Iron Chef boardgame!

Oh, and there’s that Thanksgiving thing. Are you thankful for the internet? I am. A few reasons:

Cooking for Engineers’ guide to turkey.

Fun turkey facts & History. Ben Franklin wanted the turkey to be the national bird!

Tofu Turkey.

Tips for a gay thanksgiving.

Tips on choosing wines. I usually stick to my favorite reds, ‘cause I can drink red wine with almost anything. Last year, we brought a big bottle of Pieporter Riesling along to share, because my family is the oober-sweet Beringer white zinfandel type (yuck!), and we thought we’d introduce a better sweet wine. It was a big hit.

I will overeat.


Pie!

Thoop!

This post from Maganda.org reminds one that with the falling of leaves comes soup season. In honor of that, I present this weeks list of "Soupy" Links.

I really want to try and make more soups this winter. Over the weekend I saw Michael Chiarello make this poached garlic soup, which I definitely want to try. And, while we're on the subject of my favorite Food Network boys, here's some soup recipes from Jamie Oliver.

Check out the history of the spoon.

Soup is good for the body and the soul. Chicken soup has been known in many cultures to have healing powers. Here's a recipe for Chinese ginger chicken soup. I'll have to try that when I get sick.

Soup quotes.

No Soup For You!!

*Slurp*