“I am at peace with the world.” My friend announced this as she put her fork down after taking the final bite of her pollo con mole. I insisted I we went out for Mexican food on September 16th to celebrate the bicentennial. Plus, I wanted the chile en nogada, a dish that only comes out once a year in Mexico. I knew I had picked the right person to accompany me on this mission after she made that statement at the end of the meal.
If there is one thing I appreciate, it is a good meal. I have been known to take a bite (or a sip for that matter) of something delicious and savor the aftertaste for a good five minutes. Usually I am pretty vocal about it as well and will proceed to discuss the amazing flavor with whomever. Think When Harry Met Sally (but perhaps not as obnoxious or as sexual…although in some cases…)
It’s even more fun when I find someone who appreciates food as much as I do, especially when they are very vocal about it—I can then feel a bit less awkward when it takes me twice as long to eat a meal because I insist on exclaiming over every bite. But really, it is so much more enjoyable and satisfying when I can share the experience with someone else. That was one of those moments.
Finishing a satisfying meal is one of the greatest feelings. It doesn’t often happen. For me, I feel like I am so busy I am constantly rushing to eat in the morning as I run out the door, eating at my desk as I take a bit and continue typing away, or eating as I stare mindlessly at the television. It seems like a rare occasion when I get a chance to sit down, relax, focus and enjoy a meal.
I really do try to enjoy my food at all times. But as the days get busier and busier, it is harder to justify spending time “just eating” when there is work to be done (things to do and places to go!) And as I write this, I realize how important it is to allow time for the simple act of eating. Spending the extra few time really does create a more satisfying experience, and not to mention you wont be sitting at your computer after you finish lunch, a) not remembering what you just ate and/or b) craving something more (I always say: “Now I want something sweet…”)
Rather, you may actually feel, as my friend would say “at peace with the world.”
23 September 2010
16 September 2010
Culinary Truths: The Bourdain Way. A Book Reflection.
Reading Anthony Bourdain’s Kitchen Confidential: Adventures in the Culinary Underbelly, I found myself more and more fascinated by the culinary industry. I also found myself wanting to sit down with Bourdain, chat, and become best friends—with his conversational writing style, it is not hard to imagine that he would be a great dinner date.
It isn’t great literature, rather, it’s an ideal Metro read. (Which, to be honest, is really all I have time for these days!) It’s an enjoyable easy read; very funny, interesting, and I am going to go as far to say it is eye opening and educational. However, I say it is a great Metro read because while it is all of these things, you don’t get too attached or immersed by it; you can read a few pages and stop, or if you have an especially long wait—maybe even a few chapters. It’s entertaining enough to hold my attention on a crowded train, but not so much that I feel the need to walk down the street reading it. (It kinda bothers me when people do that...watch where your going!)
This book will not make you want to become a chef. It actually specifically states that you have to be a bit crazy to consider it. However, it might make you want to become friends—well, maybe acquaintances—with a chef; possibly Bourdain himself, if you appreciate someone who is a bit (probably, rightfully so) full of themselves, a little more than a but crazy, and most likely a very good time.
Bourdain is honest about his career path, and while it is someone non-traditional and off the beaten path, it is almost to be expected in the line of work. Once introduced to his fellow industry workers, it is soon clear that it is almost necessary to fall into the kitchen unexpectedly. It is almost like reading those ‘true life’ stories about being a rock star or an athlete—it’s glamour on the outside and kind of a bitch on the real side. It seems to be one of those things that you have to be 100% in it to stay in it, which a lot of people don’t necessarily have or aren’t willing to put out.
If nothing else, Kitchen Confidential offers a new perspective on the culinary industry, and certainly brings a new light to going out to eat. I also find myself filled with a greater respect when someone tells me they are a chef. The light that is shown upon the career in the movies or otherwise—whether positive, negative, or indifferent—does not do it justice. Bourdain, on the other hand, shares his experience in a brutally honest manner, shedding away the exterior and making a bold step to get to the gritty reality.
It isn’t great literature, rather, it’s an ideal Metro read. (Which, to be honest, is really all I have time for these days!) It’s an enjoyable easy read; very funny, interesting, and I am going to go as far to say it is eye opening and educational. However, I say it is a great Metro read because while it is all of these things, you don’t get too attached or immersed by it; you can read a few pages and stop, or if you have an especially long wait—maybe even a few chapters. It’s entertaining enough to hold my attention on a crowded train, but not so much that I feel the need to walk down the street reading it. (It kinda bothers me when people do that...watch where your going!)
This book will not make you want to become a chef. It actually specifically states that you have to be a bit crazy to consider it. However, it might make you want to become friends—well, maybe acquaintances—with a chef; possibly Bourdain himself, if you appreciate someone who is a bit (probably, rightfully so) full of themselves, a little more than a but crazy, and most likely a very good time.
Bourdain is honest about his career path, and while it is someone non-traditional and off the beaten path, it is almost to be expected in the line of work. Once introduced to his fellow industry workers, it is soon clear that it is almost necessary to fall into the kitchen unexpectedly. It is almost like reading those ‘true life’ stories about being a rock star or an athlete—it’s glamour on the outside and kind of a bitch on the real side. It seems to be one of those things that you have to be 100% in it to stay in it, which a lot of people don’t necessarily have or aren’t willing to put out.
If nothing else, Kitchen Confidential offers a new perspective on the culinary industry, and certainly brings a new light to going out to eat. I also find myself filled with a greater respect when someone tells me they are a chef. The light that is shown upon the career in the movies or otherwise—whether positive, negative, or indifferent—does not do it justice. Bourdain, on the other hand, shares his experience in a brutally honest manner, shedding away the exterior and making a bold step to get to the gritty reality.
09 September 2010
Baked.
Baking is incredible. Every time I bake something new, I find it more intriguing. Combining ingredients that seem to make no sense together, but with a little bit of mixing, a hot temperature, and wait for a bit…voilà! You have something completely deliciously different!
Maybe it comes from my hidden love for science…hmm, well maybe not, unless it is very deeply hidden… I do find an aspect of baking that reminds me of high school chemistry class, measuring out each ingredient, mixing, and observing. It is not quite the bangs and whistles that Bill Nye offered (I think I am dating myself here…) But, it there is something to say about seeing the transformation of a product you are creating and learning to make those perfections with each attempt at it.
Or maybe it is about getting back to being a kid…this is the one that seems more likely! Isn’t there apart of us all that wants to go back and play in the dirt, create those cauldrons of grubs and leaves in the ground, and make mud pies? Baking, in some ways, offers an acceptable way to get your hand dirty again. (Seriously, half the reason I bake anything is to make a bit of a mess—and lick the bowl!) I was once told, after asking someone if they wanted to help me put the cookies I was making on the pan, “no, I don’t really like to get my hands dirty.” I couldn’t really believe it! How does one not like to get their hands dirty, it’s my favorite part! And not mention this is sugar, flour, eggs, and chocolate that we’re talking about, which can hardly qualifies as “dirty”—especially if you enjoy licking it off. (Wow, that’s what she said…)
I think in overall, baking has an element of mystery and excitement that I don’t always get when I am cooking. Cooking, on a stovetop or whatever manner you prefer, you have the opportunity to see the product along the way, taste as you go, and make alterations as needed. With baking, you do your thing, put it in the oven, and hope you it will work out.
And sometimes it doesn’t. I am constantly burning batches of cookies, forgetting about the bread in the oven or realizing a key ingredient was forgotten (like flour…oops, that was a bad one) after it is too late. And that’s all part of the fun, or maybe not necessarily the fun—but it certainly makes those times when something comes out looking, smelling and tasting perfectly baked.
And with that, I better run and check on that bread in the oven…
Maybe it comes from my hidden love for science…hmm, well maybe not, unless it is very deeply hidden… I do find an aspect of baking that reminds me of high school chemistry class, measuring out each ingredient, mixing, and observing. It is not quite the bangs and whistles that Bill Nye offered (I think I am dating myself here…) But, it there is something to say about seeing the transformation of a product you are creating and learning to make those perfections with each attempt at it.
Or maybe it is about getting back to being a kid…this is the one that seems more likely! Isn’t there apart of us all that wants to go back and play in the dirt, create those cauldrons of grubs and leaves in the ground, and make mud pies? Baking, in some ways, offers an acceptable way to get your hand dirty again. (Seriously, half the reason I bake anything is to make a bit of a mess—and lick the bowl!) I was once told, after asking someone if they wanted to help me put the cookies I was making on the pan, “no, I don’t really like to get my hands dirty.” I couldn’t really believe it! How does one not like to get their hands dirty, it’s my favorite part! And not mention this is sugar, flour, eggs, and chocolate that we’re talking about, which can hardly qualifies as “dirty”—especially if you enjoy licking it off. (Wow, that’s what she said…)
I think in overall, baking has an element of mystery and excitement that I don’t always get when I am cooking. Cooking, on a stovetop or whatever manner you prefer, you have the opportunity to see the product along the way, taste as you go, and make alterations as needed. With baking, you do your thing, put it in the oven, and hope you it will work out.
And sometimes it doesn’t. I am constantly burning batches of cookies, forgetting about the bread in the oven or realizing a key ingredient was forgotten (like flour…oops, that was a bad one) after it is too late. And that’s all part of the fun, or maybe not necessarily the fun—but it certainly makes those times when something comes out looking, smelling and tasting perfectly baked.
And with that, I better run and check on that bread in the oven…
03 September 2010
Picky, picky, picky...
“If you are going to be a picky eater, you have to be able to pick,” my friend announced to me after I commented on the onions left on her plate from the huevos rancheros I had made for brunch. She has a point; picky eaters that refuse to eat a dish because of one ingredient often drive me a little bit crazy. Some people make a huge deal about their selective diet, while others tend to flow a bit better, eating around the less-than-appetizing bites. Picky eaters, selective eaters, for one reason or another, it creates a less than ideal situation at a dinner party. These days there seems so much more to think about when accommodating for the varieties of eaters out there. Remember the days when the vegetarian option was unique? (Side note to the selective eating: Allergies, well, you can’t really blame them.)
I used to be more a picky eater: when I was really young, I didn’t eat sauce. (What little kid do you know that actually eats sauce, though?) Then I moved onto not liking anything tomato-based, and that turned into just not liking actual tomatoes—but tomato products were okay. Eventually, one day I got tired of picking out the tomatoes and requesting modified dishes at restaurants. So, I said to myself, I would like tomatoes, and, hey, I tried them, started eating them and I love them now. And I did the same thing with yogurt. You know what? I hardly go a day now without eating both yogurt and tomatoes at some point.
When people tell me they don’t like something now, I often wonder—is it something that they really don’t like, or is it something they are just in the habit of not liking, or is something they just never tried? Tastes change all the time, in fact, there was an article in the City Paper last week about growing up and changing tastes, apparently you shouldn’t disregard something because “you never liked it” but you should try it again, try it prepared differently or a different atmosphere—you may be surprised!
At the family dinner table, my parents went with the principle of you have to try everything on your plate before refusing to eat it, calling it a “No-thank-you-bite.”A friend of mine took this philosophy to the next step, telling me one of his “rules to live by” is: “Try everything twice.” (While our conversation concerned food, I think you can apply it to many situations!) He maintained the first time you might not be ready for it, maybe something is not done well, so give it some time to sit with you and then try it again. He says if you still hate it, then don’t force it.
Maybe picky eating isn’t always something you can change, or even want to change, for that matter. There are so many aspects to food that fall into consideration beyond taste—texture, smell, appearance, and then you can get into the values and ethics. Perhaps though, there is a time and a place for picky eating—when buying and preparing your own food, pick away! But sometimes (especially when accepting a prepared dish from someone else) try to leave behind some of the pre-conceived ideas about what you already think you don’t like. I know a few people who should stand to try something for that second time—and when that fails: learn to pick!
I used to be more a picky eater: when I was really young, I didn’t eat sauce. (What little kid do you know that actually eats sauce, though?) Then I moved onto not liking anything tomato-based, and that turned into just not liking actual tomatoes—but tomato products were okay. Eventually, one day I got tired of picking out the tomatoes and requesting modified dishes at restaurants. So, I said to myself, I would like tomatoes, and, hey, I tried them, started eating them and I love them now. And I did the same thing with yogurt. You know what? I hardly go a day now without eating both yogurt and tomatoes at some point.
When people tell me they don’t like something now, I often wonder—is it something that they really don’t like, or is it something they are just in the habit of not liking, or is something they just never tried? Tastes change all the time, in fact, there was an article in the City Paper last week about growing up and changing tastes, apparently you shouldn’t disregard something because “you never liked it” but you should try it again, try it prepared differently or a different atmosphere—you may be surprised!
At the family dinner table, my parents went with the principle of you have to try everything on your plate before refusing to eat it, calling it a “No-thank-you-bite.”A friend of mine took this philosophy to the next step, telling me one of his “rules to live by” is: “Try everything twice.” (While our conversation concerned food, I think you can apply it to many situations!) He maintained the first time you might not be ready for it, maybe something is not done well, so give it some time to sit with you and then try it again. He says if you still hate it, then don’t force it.
Maybe picky eating isn’t always something you can change, or even want to change, for that matter. There are so many aspects to food that fall into consideration beyond taste—texture, smell, appearance, and then you can get into the values and ethics. Perhaps though, there is a time and a place for picky eating—when buying and preparing your own food, pick away! But sometimes (especially when accepting a prepared dish from someone else) try to leave behind some of the pre-conceived ideas about what you already think you don’t like. I know a few people who should stand to try something for that second time—and when that fails: learn to pick!
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