Archive for the ‘Observations’ Category

The art of the grilled cheese sandwich

Saturday, April 27th, 2013

I’ve probably eaten more grilled cheese sandwiches this month than I typically do in an entire year, but I have good reason: it’s Grilled Cheese Month.

Earlier this month I was invited to a “Grilled Cheese Happy Hour” put on by the Wisconsin Milk Marketing Board. I enjoyed fantastic combinations such as Red Rock and Swiss Cheese with Green Tomato Jam and Serrano Ham as well as the Holland’s Family Mature Gouda and Blue Cheese with Cayenne Pepper and Kraut. Many of these recipes came from bloggers, chefs and even consumers. (Download or submit your own at the Grilled Cheese Academy.)

Assuming the average consumer doesn’t have all these wonderful ingredients, I asked Heather Porter Engwall, director of national product communications for the Milk Marketing Board, for some advice on improving the standard grilled cheese sandwich.

Porter Engwall recommends experimenting with ingredients you have in your kitchen, such as guacamole, red peppers or leftover chicken. Most times adding sweet or savory items can really boost the flavor.

Regarding the cheese, ones with low moisture such as Havarti, Fontina, mozzarella and cheddar melt better than high moisture cheeses such as blue and ricotta. Shredding the cheese also helps it melt more quickly. And let’s not forget the bounty our state provides.

“You always have access to great cheese here in Wisconsin,” Porter Engwall said. Yes, yes we do.

Finally, “slow and low” is the best method for cooking your sandwich, meaning use a low heat setting on your stove top. This helps prevent the sandwich from burning while making sure the contents inside melt.

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Thoughts on gorging

Sunday, April 21st, 2013

I laughed so hard after comedian Louis C.K. described his bad eating habits: “The meal is not over when I’m full! The meal is over when I hate myself.” Haven’t we all been there?

Not too long after that, I watched the L.A. Beast chug six bottles of syrup. Check it out:

For your reference, each bottle has 2,520 calories, 624 grams of carbs and 1,440 mg of sodium. So he actually consumed 15,120 calories–not 7,000 as he said–in about two minutes. L.A. Beast then joked that he would have to go to the hospital. He’s not too far from the the need.

A couple years ago, two ABC News reporters ate 6,190 calories in one meal to see what would happen to their bodies. The doctors showed how their arteries narrowed right after the meal and continued that way for six hours. Of course, eating like this regularly can cause heart attacks.

Meanwhile, Fit Watch says that a sudden spike in your blood sugar levels can result in the loss of lean body mass (muscle), and that overeating increases the size of your fat cells.

So basically, gorging yourself in one sitting is really bad for you. At least binge drinking is okay, right?

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Thoughts on restaurant reviews

Sunday, February 24th, 2013

Restaurant reviews are both easy and hard to write. Look how may food writers we have in Madison, both in print and in blog form. The barrier to entry is low–just go to a restaurant, take a photo or two and tell the world what you think.

On the other hand, the inherent difficulty is that what you write is open to intense scrutiny. Half the readers will agree with every one of your opinions, and the other half will think you’re an idiot–I know this personally.

Really, to have an “accurate” review, you need to visit the restaurant several times on different days/meal times and have your opinions corroborated by others. But, who has the time (and money) to do that?

Anyway, I was reminded this week of the scathing November New York Times review of Guy’s American Kitchen & Bar (owned by Guy Fieri of “Diners, Drive-ins and Dives”). I remember thinking, “wow, this author is really laying on the hatred of this place,” but I didn’t think there was any malice behind his thoughts.

Subsequently, Guy Fieri defended his restaurant to the likes of the Today Show and E! News, saying that the writer, Pete Wells, had an “agenda.”

What I see is that Wells was brave enough to write negatively–albeit in extreme abundance–on a popular establishment (or more to the point, a well-known chef). In Madison, we have several restaurants that have such a loyal following that I don’t think we’ll ever see a negative review from any writer for fear of the backlash.

If you have a chance, read the comments that follow the story. They’re fairly polarizing and entertaining, and a lot of great points are made.

Here’s Fieri’s Today Show appearance:

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Aphrodisiac foods

Sunday, February 10th, 2013

Just in time for Valentine’s Day, let’s take a look at some foods that may kindle your romantic spirit.

Items like almonds, chili peppers, oysters, chocolate, garlic, honey, bananas and champagne are often associated with increasing libido, for reasons including abundance of Vitamin B, abundance of Vitamin E, abundance of zinc or simply being a placebo effect.

Instead of eating these foods straight up, here’s a meal you can make using them:

Aperitf: Sparking white wine with cassis.

Appetizer: Roast almonds with chili powder sprinkled on top.

Entree: Oysters Rockefeller topped with bits of garlic.

Dessert: S’Mores. Lay a piece of chocolate on a graham cracker and put it in the microwave for about 30 sec. Add some slices of banana on top, then drizzle with honey. Top with another graham cracker.

To enhance the atmosphere, dim the lights and play some Barry White, who, according to Wikipedia, is “known for his distinctive bass voice and romantic image” (of course you knew that). Make sure to avoid turkey, wine, greasy foods and too much alcohol (yeah, right).

No time to cook? You can always settle for a heart-shaped pizza. Just don’t forget the garlic.

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Five things I’m surprised we eat

Sunday, January 13th, 2013

I bought some oysters at Whole Foods the other day, and at home I took on the difficult task (for me) of shucking them. It got me thinking: who was the first person to actually pry (or smash) open an oyster and then proceed to eat its slimy contents?

With that in mind, here are five things I’m surprised we eat, mainly due to preparation:

  • Oysters – It’s a rock, for Pete’s sake. Who sees a rock and figures there’s a meal inside?
  • Blowfish – Hey, let’s take the second-most poisonous vertebrate in the world and charge $50 a serving! Who was the person who figured out which parts were safe? More importantly, why does blowfish remain a menu item when it can paralyze your diaphragm muscles and prevent you from breating?
  • Lutefisk – Sorry to keep picking on seafood, especially one that’s eaten in the Midwest. In this case, you take a perfectly nice fish and soak it until it turns into a jelly-like consistency and becomes super smelly, on the verge of rotting. Wikipedia even points out that the Wisconsin Employees’ Right to Know Law specifically exempts lutefisk in defining “toxic substances.”
  • Baked Alaska – Meringue by itself is surprising to me, since someone figured that you could beat sugar with raw egg whites and make something edible. Also, the part about baking ice cream seems counter-intuitive.
  • Beer – Don’t get me wrong–I love beer. As a homebrewer, I know first hand the immense number of steps and how much attention you have to pay toward keeping things sterile to make a good batch. So, ancient civilizations figured out how to combine random amounts of hops, barley, yeast and water and keep it sanitary enough to avoid funky beer? Amazing.
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Remembering the college bar scene

Sunday, September 30th, 2012

I was saddened to read a recent New York Times story titled “Last Call for College Bars,” which described how fewer and fewer college students are going out to the bars.

Now, the sampling in the story was small and thus can’t be applied to the larger population, but there’s still evidence of it on some campuses. My reaction consists of surprise, mainly because I went to college in apparently a different era of packed campus bars. Plus, I follow the mantra of Homer Simpson, who said “I will never tire of the bar scene.”

I remember in the height of FAC (Friday After Class) in Madison, you could pick between Brothers and MadHatter’s (when they were across the street from each other) for $2 pitchers of domestic beer, and both would be near standing-room only by the late afternoon/early evening. Now Brothers is closed and MadHatters has moved and discontinued the special. Over in Iowa City during its FAC prime, lines at the bars used to form at noon, but not any longer.

The article talks about the increased focus on pre-barring at home, and I agree that doing so can save money, but it doesn’t mean to stay in all night. Going out is about seeing people and being seen. You’re not going to make new friends (or meet potential hook-ups) or have a crazy adventure at home.

One person interviewed in the article offers an explanation: “Students don’t need bars to create a community the way they used to.” That’s pitiful, since the author was implying that social media has replaced that need.

I say we have a stimulus package in which you find a college student, donate $10 to them and tell them to go spend it at the bars. Make ‘em see what they’re missing. If they don’t go to the bars now, they may not in the future. And I don’t want to see a world in which bars are only full of old people like me talking about the good ol’ days … well, the days we remember, anyways.

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What did I just eat?

Sunday, August 19th, 2012

Last night I had sweetbread for the first time. I had no idea what it was, but it tasted like liver to me. According to Wikipedia, sweetbread is usually the thymus or the pancreas of a calf or lamb. Unfortunately, there was no info on the etymology on the term sweetbread.

It’s puzzling to me that so many dishes have names that don’t indicate what the actual dish is. Here are some other examples (yes, I’ve eaten most of them):

  • Rocky Mountain oysters = bull calf testicles
  • Goober peas = boiled peanuts
  • Shit on a shingle = chipped beef on toast (with or without cream sauce)
  • Black pudding = blood sausage
  • Spotted Dick = a British steam suet pudding
  • Frito pie = chili, cheese and Fritos

What oddly named foods have you eaten or heard of?

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Food fit for a queen

Sunday, June 3rd, 2012

This week, Queen Elizabeth II is celebrating her Diamond Jubilee (60 years on the throne). The town of Gloucester is presenting her a lamprey pie, made from the lamprey eel (and coincidentally imported from the Great Lakes).

While lamprey pie is apparently a delicacy, I’m not sure how the Queen will take it. That begs the question: if you were going to give a member of royalty a food-related gift, what would it be? Let me know your thoughts in the informal survey:

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I like processed foods

Sunday, May 6th, 2012

Food processing is just one of those parts of our society that I know about but don’t think about. Really, do I want to know that beaver anal glands (castoreum) is in my vanilla ice cream?

No, all I care about is that because of processed foods, I have more choice and convenience. Think of frozen or canned vegetables. Of course their fresh counterparts taste better, but I don’t have time to go grocery shopping every day, and I also appreciate being able to buy any vegetable year-round instead of in-season only.

The Huffington Post had a story earlier this year titled “Top 10 Reasons to Avoid Processed Foods” but doesn’t make a compelling argument. For example, I’m glad meat is tested for stray wires (#6). And guess what? Processed foods actually can reduce food allergens (#2).

If you’re so against processed foods, just think about what you would eat for breakfast: Cereal? Nope. Toast? Nope. Bacon? Nope. Coffee? Nope. I could go on and on.

So bring on those additives and preservatives! And if I keep damaging my brain cells for learning and memory (#4), then I’ll … um … what were we talking about again?

For more information, check out these articles:

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Foodie vs. Non-Foodie

Sunday, January 22nd, 2012

The Wall Street Journal had recently an interesting article titled “Can a Foodie and Mr. Bland Be Happy?” It provides anecdotes of couples who have opposite tastes in food. One woman says she “eats like a child” in that she usually only eats chicken and pasta, while her husband has enjoyed frog’s legs, escargot, etc. and “eats it in (her) face.”

I grew up being exposed to such a myriad of foods and tastes that I’m stunned by how conservatively some people eat (I seriously have a friend who thinks BBQ is too exotic). I’ve also been to other countries, and it seems like folks outside America have better palates than here stateside.

Of course, the article shows the extremes of being a foodie, describing a woman who bought a $500 truffle from Italy and questions the chef for 20 minutes before ordering (yikes!). I agree, some people in this category can be described as “intimidating, judgmental, even snobby,” as the article points out. Do you know anyone like this?

One way of coming to a happy medium, as the article points out, is to upgrade your ingredients (e.g. try grass-fed beef). Sometimes, I think it may be best if both sides just shut up and eat their own food.

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