Ever wonder why certain foods stay within certain cultures and why some are internationally loved It's all a matter of taste. Particular flavors can be like a second skin to a certain ethnicity while it can be repulsive to others. It's what you're used to - what a part of you like your culinary DNA.
This phenomena happened recently when I dined at the home of Greek friends. Greek soups always have a huge dose of lemon juice in them. If you're not used to this , it can make the soup taste - well off. It was hard for me to enjoy what normally is a universal standard, chicken broth with beaten egg and some veggies thrown in. Lemon to me works with any seafood or even chicken. Soup, especially chicken doesn;t need that extra punch, It took a while for me to really enjoy my bowl. I could not refuse it . That would have been a slap in the face to my host who is a good cook,In situations such as that one the best bet is to eat some and try to enjoy it.
Cultural food faux pas take place anywhere and everywhere, especially if you have a cadre of foreign born friends or colleagues.I found in talking to my Chinese students their hatred of Mexican food ("too smelly and too spicy") according to one girl) to American candies which they have always declared as too sugary. The Chinese are not into sweets as much as the Americans. They , like some Europeans, prefer ending a meal with fruit on snacking on fresh berries or cut melon chunks.However once they're here for a few years then they start getting a taste for everything Yankee, especially fast food and gooey ice cream treats.
Taste really is a cultural phenomena. Your food likes and dislikes comes down to where you were raised and the foods you were given as a child.What one group may adore another may detest.It;s just a part of the many ethnicity's that not only make up our world but our gastronomy as well.
Monday, June 25, 2012
Saturday, June 23, 2012
New Slaw Laws
Summer is the time for all sorts of salads. The best and probably most beloved is cole slaw, shredded green cabbage heaped with mayo and various herbs and spices. Yet there is a change in the air. Cole slaw is not that boring relic from mid century American picnics,. In fact's its' being shaken up and tossed in the forefront of American barbecue fare.
Traditional cole slaw is made with shredded cabbage, mayo, vinegar along with sugar to bring out the cabbage's sweetness, This is fine if you want to have a classic picnic or outdoor grill dinner. After all it does make a wonderful side to any burger or ribs. Some people add shredded carrot to give a boost of color, Amp up the flavor with adding chopped cilantro or even freshly picked shredded mint leaves.Another idea is tossing in a tablespoon of celery seeds or dried tarragon. This imparts a mellow flavor and compliments the cabbage quite well.
Of course there's mixing up the recipe completely. Instead of using green cabbage try red. You can then make a tangy vinaigrette dressing instead of going the traditional mayo route. Again toss in cilantro for bite but sweeten it with honey or maple syrup in the oil and vinegar mix. Try a sliced or chopped red onion to give the slaw more depth,Many use red cabbage in an Asian style slaw that includes ginger and scallions along with sesame oil and fresh hot ginger. Brown sugar is also thrown in to soothe down the fieriness. This is the perfect side to ribs or even a juicy fire grilled steak.
Cole slaw is the classic American barbecue or picnic side. Amp it up a bit by going wild with the ingredients. A new version of slaw will add zing to your outdoor eating!
Traditional cole slaw is made with shredded cabbage, mayo, vinegar along with sugar to bring out the cabbage's sweetness, This is fine if you want to have a classic picnic or outdoor grill dinner. After all it does make a wonderful side to any burger or ribs. Some people add shredded carrot to give a boost of color, Amp up the flavor with adding chopped cilantro or even freshly picked shredded mint leaves.Another idea is tossing in a tablespoon of celery seeds or dried tarragon. This imparts a mellow flavor and compliments the cabbage quite well.
Of course there's mixing up the recipe completely. Instead of using green cabbage try red. You can then make a tangy vinaigrette dressing instead of going the traditional mayo route. Again toss in cilantro for bite but sweeten it with honey or maple syrup in the oil and vinegar mix. Try a sliced or chopped red onion to give the slaw more depth,Many use red cabbage in an Asian style slaw that includes ginger and scallions along with sesame oil and fresh hot ginger. Brown sugar is also thrown in to soothe down the fieriness. This is the perfect side to ribs or even a juicy fire grilled steak.
Cole slaw is the classic American barbecue or picnic side. Amp it up a bit by going wild with the ingredients. A new version of slaw will add zing to your outdoor eating!
Friday, June 22, 2012
Pouch Generation
There may be a whole generation of up and coming foodies that have been weaned on a pouch, Yes a pouch instead of a bottle. Little ones today are now clamoring for them thanks to parents who don't want to be bothered with jars or cooking toddler food themselves.
This was the topic of an article in yesterday's New York Times Home section which is usually reserved for decorating gardening and remodeling. (why it was in there and not Wednesday's Dining section is a mystery to me). The piece written by by father and user of the pouch "diet" is Matt Richter tells of baby food classics are being squeezed into pouches. These are good for both tots and parents. The containers can easily fit into a little one's tiny hands and can be sucked on like a sippy cup. Parents love them because they're easy to tote and they don't create as much mess an an opened jar of baby food.
How is the food though?? There are so many different varieties and they;re all chock full of nutrition. Standard brands like Gerber and privately owned artisanal Plum Organics. The flavors are toddler friendly with such blends as banana blueberry and peach mango.. Some have the extra boost of veggies such as spinach and carrots added in.As for the mushiness - kids love the squishiness better than sometimes hard to manage veggie and fruit bits. That's how Plum Organics started when co founders Neil Grimmer and his wife Tana Johnson noticed their daughters not eating their fruit pieces. The girls liked the food better when the food was pureed and easily slurped down.
As for Mr Richter? it seems his daughter , Mirabel is going to be part of this new pouch generation, She already likes her food squishy and easily gulpable. Does it say alot for this upcoming generation of foodies. It sure does. There may be a time when dim sum and chateau Briand may be pulverized and served in a pouch!
This was the topic of an article in yesterday's New York Times Home section which is usually reserved for decorating gardening and remodeling. (why it was in there and not Wednesday's Dining section is a mystery to me). The piece written by by father and user of the pouch "diet" is Matt Richter tells of baby food classics are being squeezed into pouches. These are good for both tots and parents. The containers can easily fit into a little one's tiny hands and can be sucked on like a sippy cup. Parents love them because they're easy to tote and they don't create as much mess an an opened jar of baby food.
How is the food though?? There are so many different varieties and they;re all chock full of nutrition. Standard brands like Gerber and privately owned artisanal Plum Organics. The flavors are toddler friendly with such blends as banana blueberry and peach mango.. Some have the extra boost of veggies such as spinach and carrots added in.As for the mushiness - kids love the squishiness better than sometimes hard to manage veggie and fruit bits. That's how Plum Organics started when co founders Neil Grimmer and his wife Tana Johnson noticed their daughters not eating their fruit pieces. The girls liked the food better when the food was pureed and easily slurped down.
As for Mr Richter? it seems his daughter , Mirabel is going to be part of this new pouch generation, She already likes her food squishy and easily gulpable. Does it say alot for this upcoming generation of foodies. It sure does. There may be a time when dim sum and chateau Briand may be pulverized and served in a pouch!
Thursday, June 21, 2012
Elegant Nashville Eating
Southern eating is usually reserved to fried chicken and grits, especially in the quintessential town of Nashville.. However that city is changing its' culinary habits. Thanks to local chefs, the city is becoming a gourmet mecca, Food is changing however it still maintains its' Southern flair.
This was the topic of an article in today's New York Times Dining section. It was written by regular Kin Severson. She sampled the various dishes and went to some of the hipster restaurants too. After all Nashville is also a music city , attracting celebs like native Sheryl Crow and newcomer Nicole Kidman and her husband , country singer Keith Urban,, Some of the food is artisanal, being reminiscent of what's happening in Brooklyn's foodie scene,Chefs are making their own chocolate and curing their own meats, This gives dishes a homemade yet gourmet flavor.
Some of the stars on the Nashville scene are Mas Taco Por favor. This Mexican favorite started in 2008 out of a Winnebago - no less. Its' soup is famed around town It''s a smooth blend of chicken and lime and has attracted a cult following in Music City. The restaurant's carnitas are also very good , being a blend of fresh beef and spices. Nashville's gem, The Catbird Seat has a national following and has been featured in many food magazines.It is known for its' unusual concept of having a large table where chefs come out and serve dish after dish. There is a beef tartare that is made with burnt bread crumbs and juniper. The eggs come sous-vide and yogurt dishes are infused with sweet hay.
Nashville has long been known as the country's music capitol. Now it's being known for its' food as well. It's fine country dining with a sophisticated twist.
This was the topic of an article in today's New York Times Dining section. It was written by regular Kin Severson. She sampled the various dishes and went to some of the hipster restaurants too. After all Nashville is also a music city , attracting celebs like native Sheryl Crow and newcomer Nicole Kidman and her husband , country singer Keith Urban,, Some of the food is artisanal, being reminiscent of what's happening in Brooklyn's foodie scene,Chefs are making their own chocolate and curing their own meats, This gives dishes a homemade yet gourmet flavor.
Some of the stars on the Nashville scene are Mas Taco Por favor. This Mexican favorite started in 2008 out of a Winnebago - no less. Its' soup is famed around town It''s a smooth blend of chicken and lime and has attracted a cult following in Music City. The restaurant's carnitas are also very good , being a blend of fresh beef and spices. Nashville's gem, The Catbird Seat has a national following and has been featured in many food magazines.It is known for its' unusual concept of having a large table where chefs come out and serve dish after dish. There is a beef tartare that is made with burnt bread crumbs and juniper. The eggs come sous-vide and yogurt dishes are infused with sweet hay.
Nashville has long been known as the country's music capitol. Now it's being known for its' food as well. It's fine country dining with a sophisticated twist.
Taco Bell's Meets Doritos
Everyone loves Taco Bell and Doritos. Imagine combining the two for a tastier meal or snack. Well, that's exactly what Taco Bell has done. The result is an interesting blend of fresh veggies mixed with that spicy flavor we all know so well.
This was the subject of an article in yesterday's New York Times Dining section by William Grimes. He decided to try the newest concoction by one of America's leading fast food chains. His findings? So so. The shell may be very good but the fillings are just basic fast food stuffings. The tomatoes are not good while the sour cream was dismal.At least the beef was flavorful as it often is with any Taco Bell product along with the shredded cheddar which was pronounced sharp. Maybe if would be better with a chicken version.A cool ranch version is in the works
As with any Taco Bell product, the Doritos flavored taco is low in calorie (as well a sin price .it;s a cheap $1.49 .Despite all the different ingredients in it it still only 170 calories. This is much less than its' in house competitor, the Doritos Loco supreme, a weighteir version of it. It has 200 calories. Still compared to what other fast food chains are giving out, Taco Bell is still the healthiest. There's not that much grease, fat or carbs to deal with. Also the flavor is a lot betterand dosn''t have an aftertaste.The doritis spicigns will amp up the food a bit and probably garner more fans
There's nothing like the spice of a Doritos and the tastiness of a taco. Taco Bell has managed to combine the two into a tasty treat for the summer.it'sa fine blend of a popular snack food and a well loved fast food.
This was the subject of an article in yesterday's New York Times Dining section by William Grimes. He decided to try the newest concoction by one of America's leading fast food chains. His findings? So so. The shell may be very good but the fillings are just basic fast food stuffings. The tomatoes are not good while the sour cream was dismal.At least the beef was flavorful as it often is with any Taco Bell product along with the shredded cheddar which was pronounced sharp. Maybe if would be better with a chicken version.A cool ranch version is in the works
As with any Taco Bell product, the Doritos flavored taco is low in calorie (as well a sin price .it;s a cheap $1.49 .Despite all the different ingredients in it it still only 170 calories. This is much less than its' in house competitor, the Doritos Loco supreme, a weighteir version of it. It has 200 calories. Still compared to what other fast food chains are giving out, Taco Bell is still the healthiest. There's not that much grease, fat or carbs to deal with. Also the flavor is a lot betterand dosn''t have an aftertaste.The doritis spicigns will amp up the food a bit and probably garner more fans
There's nothing like the spice of a Doritos and the tastiness of a taco. Taco Bell has managed to combine the two into a tasty treat for the summer.it'sa fine blend of a popular snack food and a well loved fast food.
Tuesday, June 19, 2012
Foods For A Summer Cold And Virus
Colds and viruses really don;t have a seasonal agenda. They come whether it''s ten degrees and snowy or ninety degrees and balmy. However the comfort foods that work in winter can be a pain to make in the summer. What to do? Reformulate the recipe so that it 's easy to make during sweltering days.
Soup is a must when you don;t feel well. Of course, you can open a can and heat it up which is the easy way to make this sick day classic. You can also just make an easy broth with just a bouillon cube with water. Add egg for some protein or mild veggies such as carrots and celery for more flavor. Throw in some bread crumbs to make the Piemontese specialty pompeist . Another add in is orzo or tubetini, the tiny beadlike pasta.
Summer sickness means avoiding all those barbecue sauce laden meats and mayo drenched sides. If you;re up to it, think about a grilled chicken on just plain, buttered toast. Even a plain hamburger can be good for its; protein.Just don;t load it up with special sauce or pickles along with onions that might be too strong.Kabobs are a fun way to tempt a flagging appetite. These are perfect nibbles when all you feel like is just small bites. As for salads stick to just a regular garden one that has tomatoes and olives in it, Too much of raw veggies such as broccoli or cauliflower may upset an already roiled stomach.Keep the dressings light. Try a vinaigrette instead of a creamy and dense Russian, French or Thousand Island kind.
Colds and viruses come no matter what the season. They're worse in summer when the eating is fun and there are plenty of good food. Keep it simple to get through this rough period.Light meals are the way to go during a summer cold or virus.
Soup is a must when you don;t feel well. Of course, you can open a can and heat it up which is the easy way to make this sick day classic. You can also just make an easy broth with just a bouillon cube with water. Add egg for some protein or mild veggies such as carrots and celery for more flavor. Throw in some bread crumbs to make the Piemontese specialty pompeist . Another add in is orzo or tubetini, the tiny beadlike pasta.
Summer sickness means avoiding all those barbecue sauce laden meats and mayo drenched sides. If you;re up to it, think about a grilled chicken on just plain, buttered toast. Even a plain hamburger can be good for its; protein.Just don;t load it up with special sauce or pickles along with onions that might be too strong.Kabobs are a fun way to tempt a flagging appetite. These are perfect nibbles when all you feel like is just small bites. As for salads stick to just a regular garden one that has tomatoes and olives in it, Too much of raw veggies such as broccoli or cauliflower may upset an already roiled stomach.Keep the dressings light. Try a vinaigrette instead of a creamy and dense Russian, French or Thousand Island kind.
Colds and viruses come no matter what the season. They're worse in summer when the eating is fun and there are plenty of good food. Keep it simple to get through this rough period.Light meals are the way to go during a summer cold or virus.
Monday, June 18, 2012
Cooking With Herbs
This is the season for herbs. They're everywhere and one of the best things about summer cooking. They amp up the flavor from salads to even desserts. Many home chefs are somewhat afraid of using them . There are some tips to handling herbs and in creating successful dishes.
One of the first steps in cooking herbs is preparing them. Cut what you need to from your garden and wash thoroughly. There may be some dirt or bugs still on them. If you're picking them early in the day, place the newly washed ones on a damp paper towel and store in your fridge until you're ready to cook with them.Herbs can also be frozen for future use too,This required a brief bath in boiling hot water until the leaves turn a bright green,.Cool by holding them under cold running water and blot dry with paper towels. Freeze either in freezer bags or in empty ice cube trays.
There's a certain order to cooking with herbs as well.Some stronger herbs such as basil and sage should be added in the beginning of the cooking process so that their flavors will mellow with cooking. Milder tasting ones such as dill should be added in the last minutes of cooking because their flavor will fade during the entire heating process. Different herbs will give different spins to dishes. If you want a flavorful tomato sauce for example use rosemary and oregano. If you want it to zing, then think about bay leaves. A light sauce will be delicate with dill and powerful with sage. Experiment , if you're new to the herb scene. Find out what you and your family like.
Cooking with herbs is a great way to amp up any dish. Know what you're cooking with to get great flavor and new tastes. It's easy and fun.
One of the first steps in cooking herbs is preparing them. Cut what you need to from your garden and wash thoroughly. There may be some dirt or bugs still on them. If you're picking them early in the day, place the newly washed ones on a damp paper towel and store in your fridge until you're ready to cook with them.Herbs can also be frozen for future use too,This required a brief bath in boiling hot water until the leaves turn a bright green,.Cool by holding them under cold running water and blot dry with paper towels. Freeze either in freezer bags or in empty ice cube trays.
There's a certain order to cooking with herbs as well.Some stronger herbs such as basil and sage should be added in the beginning of the cooking process so that their flavors will mellow with cooking. Milder tasting ones such as dill should be added in the last minutes of cooking because their flavor will fade during the entire heating process. Different herbs will give different spins to dishes. If you want a flavorful tomato sauce for example use rosemary and oregano. If you want it to zing, then think about bay leaves. A light sauce will be delicate with dill and powerful with sage. Experiment , if you're new to the herb scene. Find out what you and your family like.
Cooking with herbs is a great way to amp up any dish. Know what you're cooking with to get great flavor and new tastes. It's easy and fun.
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