A Kinder Way To Eat

  Buddhism is one of the most compassionate religions in the world. No animals are killed.There is gratitude, love and compassion for the ingredients and for those to eat them. Now there is a new book by a well known Buddhist chef that shows how to cook this way with interesting recipes.

Regular contributor and restaurant critic Pete Wells wrote about the chef Eric Ripert in today's New York Times Wednesday Section. Chef Ripert came from Andorra ,a country tucked in between France and Spain.Growing up Eastern philosophy and religion was not part of his life. He found it surprisingly in an airport as reported in his new  and latest book "Mindful Cooking" (Random House 2026), He found Buddhism in 1989 when he was a young chef on  a layover to a job in the United States. The book was full of hoakum with a phony author and that it was dictated by Mrs. Fifi Greywhiskers ,a Siamese cat.He overlooked all his and truly embraced the beliefs.The books he picked up kindled something I his heart .His interest deepened when he read the translation of the Dalai Lama's speech on receiving his Nobel Peace Prize. He also attended the Dalai Lama's lectures as well as working one on one with a  teacher of Tibetan Buddhism. He has promised his wife and son that he could never be a monk but does do meditation.

His cooking Buddhist intensified  when he met Buddhist nun Jeong Kwan in her hermitage above the  Baekyangsa Temple in 2014 . He was in South Korea filming "Avec Eric " a food travel show that ran for three seasons. They hot it off, sharing with and charisma but it was his Buddhism and love of cooking that furthered his cooking world. She told him about Spring planting where Buddhist monks thank not just the plants but the weatherman, earth and universe.Meals were prepared with  feelings of gratitude,compassion and kindness (which  a lot for home chefs also put into their meals). He has learned from his stress free type of cooking.Ches are very much in control and very much at peace with the process he gives a recipe for a lettuce pancake that stems from Chief Abbess Gyeho Sunim at the one thousand year old Jinkasa temple in Seoul.Chef Ripert saw a wilted head of lettuce and he asked her what they could do with it. She crushed  the stem of the lettuce with a knife and fried it in perilla oil.There is a dipping sauce made with soy sauce, rice vinegar, toasted sesame oil and sesame seeds. It is a mindful way to eat.

Buddhist cooking is the way to go. Chef Ripert knows this and suggests people cook this way. It is a cooking born out of love for the plant world .

Tailgating Hot and Cold

Yes, its that time of year for tailgating. There is an array of really great recipes out there to try The question is do you want all cold or hot dishes? What about a mix of both catering to everyone's tastes? 

Cold dishes usually means heroes and there's so many to make. Nothing beats an Italian style sub .With any sub make sure you buy a good chewy on the inside and crusty on the outside. Italian or French bread. The cold cuts can vary. If everyone likes prosciutto then make the sandwiches with that.If they prefer a mix of salami and pepperoni then have that.The cheese should always be an aged sharp provolone however if everyone  wants sliced mozzarella then have that. Skip the lettuce since there's  so many fears and controversy . Do have sliced tomatoes to give the sandwiches some more flavor and moisture. A good Italian vinaigrette can be sprinkled on for more flavor. You can also have turkey and avocado subs and roast beef or ham with any kind of cheese like Cheddar. Wraps are also a good tailgating dish.Think a chicken salad with chopped celery and avocado chunks. Add a spicy mayo for more flavor.Tuna salad is another great filling along with ham salad too. You could also try a ham and spinach roll up that can be cut into pinwheels for bite size eating.

Hot tailgating recipes are a plenty.What about a crockpot chili, that's perfect on these chilly days. You can make it mild or extra spicy for added heat.There's also white turkey chili made with ground turkey meat, bell peppers and white onion.Canned corn is also added.For the broth try crushed tomatoes cooked with chicken broth.Add white cannellini beans for more protein. This is great served with giant corn chips. They're perfect for dipping into the chili.Wings are always welcome at any party so make a big batch of them.These can be made extra spicy like Buffalo wings ro teriyaki style This last is a sauce of soy sauce, pineapple juice and fresh ginger. There is also white sugar and water added.Whisk all these together and marinate the wings in these. Save some of the marinade for the sauce too.The chicken does have to be marinated for an hour before cooking.Fried chicken is good but messy.A neater solution is f ried chicken tenders.Dip them in panko crumbs for a crunchy bite. Serve these with a slew of dips, like ranch ,barbecue or hot honey. A hot dip with spinach and artichoke is a great bring. It can be served with all sorts of dips or bread chunks.

Tailgating can be cold or hot. It;s up to you to decide. Both have amazing and delicious dishes everyone will love. Make either for a fun parking lot party.

Your Favorite Fall Drink

It;s the time of year again for both hot and cold flavored drinks!! Do you prefer an iced latte for those warmer than average October days? Or a hot cocoa or toddy for those chilly autumn nights.

For me there's nothing like Lidl's peppermint hot chocolate .It's not as sweet as the other hot cocoas and it's creamier because milk is added  and not water. It's just a nice after dinner hot drink that works (ad it is good also during an afternoon break as well.

What is your favorite hot or cold fall drink? Let us know here and enjoy your sip.

Your Apple Picking Guide

 October is apple picking season.The weather is cooler.The skies are bright. Time to get a basket and go a picking. 

The first aspect to consider is how to dress. Wear comfortable clothes.Jeans and sweats are fine as are sneakers,Crocs and light socks. It's still summery out during the afternoon hours so you want to dress comfortably.Wear a tee shirt but have a hoodie on  hand in case the temps  drop. Even thought it is October, the suns rays are still strong.Bring a hat (like a bucket one) along with  sun screen and lip balm. Sunglasses are always a good choice too.A lot for farms won;t let you sneak an apple to eat so bring something like a sandwich or peanut butter sandwich crackers. Some farms like Delociois Orchards n Colt's Neck, New Jeresey offers hot dogs and hamburgers along with fries and chilled apple cider.Other farms will probably have food trucks in their parking lots too. You can bring water though if you get thirsty(although most farms also sell bottles.)What about baskets? Most places will provide with you one so you don;t over pick.

What apples are ripe for the picking right now. That actually depends on where you are. It is Red Delicious season no matter where you are These are mildly sweet and perfect for snacking..Some trees are producing the glossy red Idared, an apple with a tart slightly sweet flavor.These would be perfect for caramel or candy apples because the tartness is a perfect foil for the sweet covering.Another ruby red gem is the Cortland apple.Its' flavor is also tarty and fruity but also has a berry like finish.Try it thickly sliced in salads or slaws for a different spin.Other red skinned apples are the Mcintosh and the Empire.Both of these are refreshingly tart and make for a refreshing dessert.The bright yellow Golden Delicious is a different take on the fruit. It's flavor is very milk with almost a honey like sweetness with subtle floral undertones. These are a top choice for pies and sauces.There is also the green Crispin that have a combination of zestiness and honey sweetness to them.

It's apple picking season.Go out and harvest a basket or two. Then enjoy the varieties , whether sliced, candied or baked in  a pie.

The Main Ingredient Vinegar

 Somehow vinegar is not a favorite ingredient save for salad dressings. Yet its'differet varieties can be used in a number of savory and sweet dishes. It;s a tangy change up that add to any dish.A dash of vinegar gives a recipe much needed dzing.

Before you use any vinegar keep in mind that there are several different types. There is distilled white vinegar that's perfect for cleaning bathrooms and windows but it's also excellent for pickling and canning.It does have a neutral flavor so it may not hold up to other flavors like onion or chicken.Many home  chefs, like myself prefer using apple cider vinegar in all sorts of cold and hot dishes(it's my go to vinaigrette ingredient)It made from fermented apple juice and has a fruity tart flavor.It;s perfect for slaws ,marinades and health tonics. The one that most people use and are familiar with is red wine vinegar.Its made from red wine and has a punchy flavor.It pairs well with hearty meat dishes and tomatoes ones.It;also makes for a very flavorful vinaigrette. A lot of trendy home chefs use balsamic vinegar which is more syrup.It's made from pressed grape must or juice  that's been aged in wooden casks.It's dark sweet and syrupy, perfect for roasted veggies , salad dressings and glazes. A lighter choice is white wine vinegar.This is made from fermented white wine andh has a mild, delicate slightly sweet taste. Use it from chicken  dishes,There is also malt vinegar made from barley or beer and rice wine vinegar made  from fermented rice wine.

One of the best dishes to makes, especially during Savoy cabbage season is  avariation of the Piedmontese cold weather dish pescoi. Our recipe is taking uncooked polenta ,wrapping it  in the cabbage leaves.These are tightly bundled with heavy sewing thread and fried in a mix of oil and butter.They're later pickled in a bath of red wine vinegar , garlic cloves and salvia leaves.The tart vinegar tastes make the rolls taste so wonderful.It gives the buttery  flavored cabbage and polenta that much needed zing. Another dish is vinegar chicken.There are two ways of   vinegar chicken - Italian and French.The Italian version  call for chicken breasts to be sauteed in a rich wine and vinegar sauce. The chicken is lightly floured to give it a lovely brown look while its'being first roasted.The sauce is a blend of red wine vinegar and dry white wine.A tablespoon of granulated white sugar is also used .Add chicken stock and an onion to this .As it;s simmering then add the chicken pieces.Cover the pan and place in a  preheated 350 degree Farenheir oven for twenty minutes.The French version is  rich with cream, butter and tomato paste along with a mix of white wine vinegar and white wine.It;s basically cooked the same way.

Vinegar is an ingredient that should be used in more dishes.It has a rich tang that elevates any dish.Try it to have a tastier, zingier dinner.

Adding Some Tea

 Most of the time tea is used as the  hot or iced beverage to wash down fantastic slices of cake and cookies. Yet it is a great ingredient to any sweet treat ,giving any slice or bite an earthy smoothness.Any kind ,from chamomile to Earl and Lady Grey are great additions to a simple batter or dough.

New contributor and supervising video producer for New York Times Cooking gave three recipes in yesterday's New York Times Wednesday Food section. Mr Vreeland is an avid baker who loves to create all sorts of delicious cakes and cookies.His inspiration comes from that classic "The Great British Bake Off along with switching to tea and ditching caffeinated cups of coffee. These are wonderful recipes for a Sunday tea or brunch with friends but they're also great for a mid-afternoon or afternoon snack. Doing such lets people unwind and just enjoy the quiet , flavors and surrounding area.One cake , the recipe by Arlyn Osborne and adapted by another great Times Food writer Ligaya Mishan.has the spike of ginger along with the Filipino tea Salabat which is just simply boiling ginger root in water. It gets infused into the sponge along with ground ginger and honey.For a silky crumb sour cream is added a long with two large eggs.Lemon juice and zest are also added to cut the ginger's zing and give it brightness. The glaze mirrors the cake.It so made with confectioner;s sugar honey and lemon, Crystallized ginger is finely chopped and added for more zinginess.

Another New York Times Food section contributor Eric Kim gives his recipe for a loaf made with chamomile tea.It symbolizes the coming of fall while the glaze is a blend of  the summer flavors of lemon and strawberry Mr.Vreeland also compares the slices to a sunset which is fitting for fall. Two tablespoons of chamomile tea taken from the bag and crushed fine if coarse are used a long with fresh lemon zest.This is a buttery cake with half a cup of butter being used and two large eggs for body along with kosher salt. The glaze is freeze dried strawberries crushed through a mesh sieve to create a powder and into confectioner's sugar.Lemon juice is added to turn it into a thick glaze to be poured over the cake. Of course this is also the season for cookies.Carolina Gemen gives a recipe for London Fog ones made with Earl Grey and culinary lavendar.The tea is steeped into melted butter and lavender which Mr Vreeland avows as the most heavenly scent.The slick of butter laced vanilla frosting is reminiscent of the actual London Fog drink.This is where Earl Grye tea is mixed with steamed milk and a splash of vanilla extract.Brown sugar and twelve tablespoons of butter are also added to the dough making it for a smooth buttery bite. The frosting is butter milk and confectioner's sugar with a touch of vanilla extract.The cookies are decorated with lavender for a very pretty effect.

Tea is;t just for drinking.It's the perfect addition for these cakes and cookies. All kinds from salabat to Earl Grey to chamomile

Aga The Indian Super Restaurant

 Many mom and pop restaurants  stay small for years and decades.This is not the case with Aga's, an IndianPakistano restaurant in Houston ,Texas.It has  big Texan energy mixed with deliicous Siuth Asian food. It is the must see restaurant in her area, drawing in hundreds of people a night!

Regular contributor and chef Priya Kirishna wrote about this phenomena in today's New YorK Times Wednesday section. Aga's is the go to  place for a Saturday night, with long lines rivaling the lines for concert tickets.It's a super popular place.The eatery serves about four thousand guest a day!!!! Then there's another sixteen hundred take outs and deliveries on a daily basis.Their annual net is around eight figures a true rarity for any independently owned place in the world. According to the Uber Eats Company Indian and Pakistani food are not even in the top three cuisines it delivers and Houston is not even in the top Uber cities. Two reasons might be that the food is consistent and there are strong ties to the Houston area according to Safraz Maredia, and Uber Eats executive who oversees operations in Canada  the US and Latin America.Another reason comes from Houston Chronicle food critic Bao Ong  who gave Aga a top review says it's the community that makes the restaurant and the clientle is loyal.The food is incredibly authentic with such favorites as chicken handi -  a North Indian classic of barbecued chicken and roasted I in aspciy buttery tandoor sauce along with biryanis with all sorts of meats and vegetables.

It didn't start out like that for the Maredia family of six brothers and sisters who bought Agas' (they're not related to the Uber Eats executive mentioned earlier). The restaurant was struggling and there was a fact that none of them had any restaurant experience.They had just moved from California and were finding limited business One brother Shankat even asked another brother if he really wanted to buy it. Their persistence paid off The inconsistent food became consistent and the space got revamped. They added regional specialties from their childhoods in India and Pakistan  such as Hybera badi gosht made with slow cooked lamb and Balti gosht  a slow cooked lamb curry with an aromatic sauce of tomatoes and garam masala.Youtube and their spouses provided cooking instruction. Customers were slow r come at first,even from the local mosque (although that is due to a mosque member  owning a rival restaurant). It was word of mouth that made the masses come.They became so popular that they opened dup in Katy Texas (Renee Zellweger's'  home town) thirty miles away,. They're planning on more restaurants throughout the region.

Aga's is a phenomenon that no other restaurant could match. It has good Indian and Pakistiani food that rivals no one. They are the super eatery of the US