Coffee Times

Yesterday'. New York Times Dining section was devoted to coffee. there were tow good articles written by Oliver Strand and regular , Kim Severson. the first lists almost all of Manhattans; coffee house. while the second about the quest for a good decaf. They're both fascinating articles especially to the coffee holics out there and those tea drinkers, like myself who like a walk on the bean side.

Oliver Strand's article is a guide to some of the city's best places. It;s not just Manhattan but also Brooklyn and Queens. he also rates them and mentions other pluses. such as good pastries or a relaxing atmosphere. Some are well known like the Gimme Coffee chain or the Stumphouse Coffee Roasters. Some are tiny little cafes that barely sits a party of five. It is also a good guide for those looking for homemad e muffins ro sticky buns . Each coffee house not only has it's liquid specialties but also their baked ones as well.

Kim Severson article is a bit more involved. She describes the quest for the perfect decaf. This is usually hard because the stuff sometimes has a chemical taste and it's like drinking dishwater mixed with cleaning fluid. The reason for this is that the caffeine is washed out with a rinse of methylene chloride I t does leave other compounds intact that contribute to the flavor. Luckily this method is becoming more and more sophisticated . Decaf coffee is becoming just as rich tasting and full bodied as its caffeinated cousin. There is also a new method called mountain water process, where green coffee beans are soaked in hot wate r and discarded. The remaining brew is sent through a carbon filter to remove the caffeine. The oils and flavors ar e left intact

There' nothing like a good cup of coffee whether decaf or caf, especially in a bustling city like New York. This is the place where you can see a million things happening as you slowly sip and enjoy a rich cup of the brew. It's may be a busy city but there's always time for a latte.

An Oscar Worthy Topic

The other night the short film,The Cove won an Oscar. The film makers showed the world the graphic killing of dolphins every year. Now they have another equally important campaign. - to stop the world from eating whale meat. Sadly enough the brave, gentle creatures are winding up on sushi plates in the US, specifically in California. Luckily the film maker was in on a recent sting to stop this.
Eating whale meat is nothing new. It’s big in Japan where seafood is accorded the same kind of respect we have for chicken and beef. The Cove showed how the dolphins are slaughtered and their meat resold. Even though the meat is high in mercury it; still being sold and sometimes as “clean whale meat”. Whale meat is hitting the sushi bars here, mostly in California. It’s a high ticket item , usually going for $60 bucks a plate. Despite the glam aura attached to it, it’s still wrong.
Despite all the laws that protect sea mammals, there are still countries who go after them , such as Norway and Iceland. Whale blubber is still eaten by the indigenous Canadian and Alaskan tribes. It’s hard to break culinary traditions however: it would be like telling the Germans that they can’t eat pork or the English not to eat their beloved beef. Yet unlike pigs and cattle, whales are not bred for food. Killing and eating them ranks up there with the Chinese killing tigers and turning the big cats into yummy meals.
I don’t; know what to advocate here. I’m a meat eater but also an animal rights activist. One part of me says that this is wrong. Yet I think nothing of eating anything with everyday meats. However, maybe if we can stop the slaughter of dolphins and whales we can turn to saving other animals as well. Maybe it’s time to rethink what we all eat.

Chowder Time

There's nothing like a rich chowder for lunch or dinner. It's a heartier version of soup and loaded with all sorts of flavorful and good for you ingredients. It's also easy to make and easy to store, perfect for those nights when you are working late or for busy weekends. Just make a batch ahead of time and then thaw it out when you need a quick dinner.

Chowder has been aroudn for a long time. it os thought to either have come from the Latin caldiera, cauldron whcih translated into French chaudiere or from the old English jowter which means fish peddlar. Chowder was first seen along the Normandy and Breton coasts and across the Channel in Cornwall. Here the catch of the day along with vegetables were simmered and cooked together. Chowder crossed the Atlantic withsettlers to the New England region. There they also made a variation of an Indian fish stew (and probably the precurser of New England clam chowder). Manhattan style clam chowder came about from Delmonico's where it was first created in the late 1880's. Customers went wild for this new dish with its' hearty combo of clams, broth and vegetables.. Rhode Island style soon followed. This was a mix of the New England milk based with the Manhattan.

Chowder today doesn't have to be relegated to fish. Any chowder does require a base of bacon to give it flavor but you can even forgo this. It does need cream and some kind of stock to make it thick and flavorful,. There are sausage and beans chowders corn chowders and even beef chowder. Another must are herbs these add to any chowder. Thyme is a big one,.This is the herb that gives Manhattan clam chowder its' zing . You can use it and marjoram in any chowder as well. Another must is fresh ground pepper and a good grind of sea salt. Let these simmer in with the ingredients to produce a tasty thick soup.

There's nothing like heralding in Spring with a good chowder. You can make it with seafood,beef, chicken or a medley of vegetables. What;'s best is that it's whole meal in one bowl . All it needs is a few crackers and it's ready. Chowder is also perfect for today's busy cooks. Make it up in advance , freeze it and serve it when you're ready. That's all you need for a simple dish that big on flavor.

A Good Hot Meal Chili

Nothing beats a good pot of homemade chili. It’s spicy, laden with different beans and beef and is good over everything from cornbread to polenta, from crackers to rice. It’s also pretty easy to make which make s it a good meal for busy weeknights. Even better it tastes good reheated as well. A pot of the stuff can last it through three or four dinner times.

Chili is one of the oldest European influenced dishes in North America. Legend has it that a Spanish nun, Sister Maria de Agreda taught locals around what; s now Texas Arizona and New Mexico how to make a dish that contained venison, spices and peppers or chilis. It was the first dish to be premade and then cooked. Early explorers often had chili bricks with them on expeditions to be cooked in pits. Chili queens first appeared as in the 1880s in San Antonio , selling chili on the streets to locals and visitors. The dish was even brought to the Chicago’s World Fair in 1893 so that the masses could taste this great regional, dish. After this family owned chili parlors or small cafes that feature d it opened up around Texas and other states. It was first canned by Willie Gehardt, a butcher in Corsicana, Texas in 1904.

Today you can have chili freshly made or canned. The best kind, a s with any food is the homemade, straight from the stove. Most people do prefer it with chopped meat. However you can also have vegan style with extra beans or soy chopped meat. You can also sub in turkey and chicken for a leaner chili. Chili, like sauce is up to the individual. Some people may want to add more beans or tomato sauce. Chili is perfect for spice lovers because they can ratchet up the alarm system by adding as much cayenne as you like. Also the amount can be adjusted for a family of four to a party of thirty too.

Chili is a great meal, especially if it’s homemade. There’s nothing more fun than having a mix of meat and beans thrown in and simmered with tomatoes and spices. It’s a great way to revive your palate with all its’ amazing tastes and flavors.

Tapioca That Dessert Standard Updated

Too bad tapioca isn't a dessert favorite anymore because it is good. It's an old fashioned dessert, better served after a homemade meat loaf or roast chicken with potatoes. Yet it can fit right at home in the 21st Century. It's still a treat , even as a snack.

Tapioca gets its' start from the cassava root. this is a yam like tuber that can be made into a variety of products form bread to pudding to even biodegradable bags(strange but true) Tapioca used as a food goes back hundred of years to when the indigenous Brazilians used to grow and then eat the root in a variety of ways. It is also popular in Southeast Asia where it;s put in bubble teas. It's also popular in Southern India where the people of Kerala eat it boiled with spices or the root is cut into thin slices. Tapioca first hit the American dessert table in 1894 thanks t o a Boston housewife, Susan Stavers. One of her roomers was an ailing sailor who brought back the cassava root. he advised her to grind it in her coffee grinder where it was turned into fakes. She made it into a sweet treat with cream for him. The news of it spread throughout her neighborhood and she had a business on her hands. She was bought out by John Whitman ,a newspaper publisher and renamed the fledgling industry The Minute Tapioca Company. General Foods bought him out in 1928 where it was then produced for all of America.

The pudding is still good today as it was then, You can update it a bit with adding fruit and flavorings. there are recipes that call for apples and peaches to give it color and texture. Lemon juice can also be added for a lighter more refreshing taste. if you want a more tropical taste think about a dash of lime juice or coconut milk. Tapioca can also be made with rice added so it';s a hybrid of itself and rice pudding.

Tapioca may be an old fashioned dessert but it can certainly fit in with today's dinner. It's a different kind of pudding , with hints of exotic places. Introduce it on your dessert table. This sweet treat will have a whole new generation of fans.

Condensed Milk. The New Cream of The Crop

Condensed milk has always received a bad rap. Foodies with attitude have shunned it for a long time yet condensed milk and its' cousin , evaporated. have been much beloved ingredients in South American and Southeastern Asian cooking. It was recently glorified in one of the better articles in Wednesday's' New York Times Dining section .

The piece written by regular writer, Julia Moskin, gives a pretty good explanation of condensed milk's history and uses. It was on e of the world's early processed foods having been invented by Gail Borden in 1856. Condensed milk was also one of the first processed foods sent to war with Borden supplying the Union Army. Since then it has been embraced by other continents, being made into a coconut fudge in Brazil and a main ingredient in Vietnamese tea. The Taiwanese love to cook with it as well,, using it as a vital part of many dishes.

Americans have a snobby altitude when to comes to condensed milk yet with it, home candy makers can make the best fudge ever. Cook fudge with regular milk and you'll wind up with sugar crystals. Condensed milk doesn't allow for this. Instead you'll get a rich creamy texture similar what's\; found in fudge stores. Also condensed milk one of the main ingredients in Key Lime Pie that keeps the texture silky and smooth.

Don't discount condensed milk. This is a wonderful ingredient , especially for bakers and candy makers It gives a richness and creaminess to dishes and treats. Consider it in a new light. treat as you would any gourmet ingredient - with respect and fascination.

Bad Times Yesterday;s Dinign Section

I don't usually criticize the Times Dining section however yesterday's was offensive .It was a big (3/4 of the page) picture of a fuzzy white bunny The cute little bugger was raised on a farm meant to be slaughtered.I don t have a problem with meat. I have a problem with the way it's presented pre-slaughtered. I just found the entire article not in good taste along with the accompanying pictures.



Again don't get me wrong Even though I a animal rights I do occasionally sneak some seafood beef chicken or turkey into my diet, i understand that animal protein is essential to any diet.However I feel that the Dining section and the writer, regular Kim Severson, could have edited the article in such a way that it wasn't disturbing to animal lovers and any kids who might happen up this section. Turn to the continuation and there are more pictures of a skinned rabbit with still furry legs. Any cat owner looking at this will feel a shiver because the body looks awfully like a skinned cat. These pictures and the many descriptions on how to kill the animals were , let's face it, haunting.



The editors should have stuck with with photos of the prepared dishes or the meat already cut up into sections. Perhaps a better shot would have been one of the interviewed chefs cooking up the meat or serving it to guests. There were one or two of these pictures which were thankfully not alarming. To be honest both writer and editors should have had more sensitivity. Hopefully this is a lesson for future articles dealing with animals that can be either considered pets or sadly enough dinner.



Bad Times. All I can say is if you feel the way I did upon seeing this article then write the Dining Section. It may sway the sections editors to think twice about another article of this kind. I know I would if I received scores of angry missives about this subject