Amoxicillin is really never mentioned on food blogs yet it has to be. Its' side effects are extreme to the nth degree severe nausea. Every second of every hour is spent retching and gagging. You will not be able to get food down for two to three days. It also takes forty-eight hours to leave the body.
If you are asked to take it , whether for a tooth extraction or strep throat DO NOT. Tell the dentist and the doctor that you don't want it and that you have an allergy. The hell accompanying it is not worth it.
Ask for an alternative, after you both research it.
Tuesday, June 12, 2018
Monday, June 11, 2018
A Small Review Wendy's New Southwest Avocado Salad
Due to my oral surgery last week, I'm going to be cutting back on the length of the blog entries. It will be just a few lines for the Monday through Sunday,
I went back to Wendy's , hungry for something. I hadn't eaten properly in a few days and I wanted a salad.What caught my eye was their new Southwest Avocado Salad. Anything with guacamole had to be good - which it was. There are chunks of chicken mixed in along with tomatoes and Pepperjack cheese. The highlight are those two large scoops of guacamole on mixed greens - not too spicy but creamy.what I wasn;t too fond of was the spicy ranch. A pepper laced vinaigrette would have been better. I had it again today with their new limeade .
All in all pretty good - save for the dressing.
I went back to Wendy's , hungry for something. I hadn't eaten properly in a few days and I wanted a salad.What caught my eye was their new Southwest Avocado Salad. Anything with guacamole had to be good - which it was. There are chunks of chicken mixed in along with tomatoes and Pepperjack cheese. The highlight are those two large scoops of guacamole on mixed greens - not too spicy but creamy.what I wasn;t too fond of was the spicy ranch. A pepper laced vinaigrette would have been better. I had it again today with their new limeade .
All in all pretty good - save for the dressing.
Saturday, June 9, 2018
Bad Reactions
Foodie Pantry will be closed today. I have been taking amoxicillin for the tooth extracton which has the side effects of extreme nausea and sleepiness. I cannot function without running to the bathroom and either retching or spitting up water. Sorry.
Hopefully things will be better by Monday,
Hopefully things will be better by Monday,
Friday, June 8, 2018
Anthony Bourdain That Rare Oyster
Anthony Bourdain was literally the epitome of at bon vivant a good liver. He took life and food by the horns , opening up our eyes and palates. he was definitely one of a kind.
Maybe it was his French blood that made him adore food , his father's family was from Bordeaux or his mother's gutsy American attitude that emboldened him with trying different cuisines. It left him with a passion for the bold and adventurous. This kid from Leonia ,New Jersey tried the world's wildest and most sophisticated dishes , while still being true to his roots. he may have featured the best restaurants but also highlighted Hiram's Hot Dogs in nearby Fort Lee. His interest in food started when he was on a family holiday in France when he tried an oyster for the first time on an oyster boat. He went to Vassar and worked at seafood restaurants in Provincetown Mass. he dropped out of Vassar and since loved cooking, enrolled at the Culinary Institute of America or the CIA. after graduation in 1978, he ran the top restaurants of the day, Sullivan's, the Supper Club and One Fifth Avenue. His biggest break was when he became the executive chef at the glamourous Les Halles restaurant in Manhattan.
His television career started with Kitchen Confidential in 2000 after he published a book of the same name. His second book, A Cook's Tour in 2001, hit the New York Times' best sellers list. It was about his food and cooking exploits. In 2006 he shot the TV show Anthony Bourdain: No Reservations. It had one memorable scene in which the Israel-Lebanon conflict happened during filming in Beirut. There was footage of him with Hezbollah supporters along with being holed up with expatriates in the hotel. Two other shows followed. One was The Layover on the Food Channel and the other was the no holds barred.Parts Unknown. This last was wildly popular as he garnered former president Obama as a guest during a trip to Vietnam. Bourdain also took the show to Libya, Tokyo, Punjab, Jamaica, Ethiopia, Nigeria and Armenia. Audiences, especially foodies, loved it, his daringness to try bizarre foods and his love of travel. He also made it to The Simpsons as well as on Inked where he got a tattoo in the episode. He also produced and starred in the movie about food waste called. Wasted:The Story Of Food Waste.
Anthony Bourdain was one of a kind, an unusual dish to be savored. There will never be one quite like him. He was one of a kind - that rare oyster with the amazing flavor.
Maybe it was his French blood that made him adore food , his father's family was from Bordeaux or his mother's gutsy American attitude that emboldened him with trying different cuisines. It left him with a passion for the bold and adventurous. This kid from Leonia ,New Jersey tried the world's wildest and most sophisticated dishes , while still being true to his roots. he may have featured the best restaurants but also highlighted Hiram's Hot Dogs in nearby Fort Lee. His interest in food started when he was on a family holiday in France when he tried an oyster for the first time on an oyster boat. He went to Vassar and worked at seafood restaurants in Provincetown Mass. he dropped out of Vassar and since loved cooking, enrolled at the Culinary Institute of America or the CIA. after graduation in 1978, he ran the top restaurants of the day, Sullivan's, the Supper Club and One Fifth Avenue. His biggest break was when he became the executive chef at the glamourous Les Halles restaurant in Manhattan.
His television career started with Kitchen Confidential in 2000 after he published a book of the same name. His second book, A Cook's Tour in 2001, hit the New York Times' best sellers list. It was about his food and cooking exploits. In 2006 he shot the TV show Anthony Bourdain: No Reservations. It had one memorable scene in which the Israel-Lebanon conflict happened during filming in Beirut. There was footage of him with Hezbollah supporters along with being holed up with expatriates in the hotel. Two other shows followed. One was The Layover on the Food Channel and the other was the no holds barred.Parts Unknown. This last was wildly popular as he garnered former president Obama as a guest during a trip to Vietnam. Bourdain also took the show to Libya, Tokyo, Punjab, Jamaica, Ethiopia, Nigeria and Armenia. Audiences, especially foodies, loved it, his daringness to try bizarre foods and his love of travel. He also made it to The Simpsons as well as on Inked where he got a tattoo in the episode. He also produced and starred in the movie about food waste called. Wasted:The Story Of Food Waste.
Anthony Bourdain was one of a kind, an unusual dish to be savored. There will never be one quite like him. He was one of a kind - that rare oyster with the amazing flavor.
Thursday, June 7, 2018
The Glory Of Islamic Food
Islam, like many other religions has taken a bad wrap lately. People tend to forget its' history and with that the foods that are part of that history. Thankfully , there is a new cookbook that shows not only the foods of this vast religion but also the its' long story. Both are intricately intertwined.
It is the subject of a new cookbook written by cookbook writer, Anissa Helou, a Christian, herself, but also Lebanese born. Mayukh Sen, a James Beard award winning writer on food and culture, interviewed Ms. Helou for yesterday's New York Times Food section. Like many other Lebanese, she was uprooted by the civil war that started in 1975 and ended in 1990. She talked with many from this diaspora in 1992 and realized there was a need for a cookbook. Lebanese Cookbook was on the shortlist for the Andre Simon award which honors British food and drink books., Eight more recipe books followed, covering such topics as varied as Mediterranean street food to offal. The ninth cookbook , Feast : Food Of The Islamic World , a five hundred page book rivaling LaRousse Gastronomique in size. It starts off with the advent of the religion i the year 610 to the Mughal Dynasty. There are 300 recipes(!) that show the expansive realm of the religion, from Xinjiang to Zanzibar. Ms. Helou felt she had to write this to show how the religion really is after seeing the rise if ISIS and the Arab Spring vilify it.
The recipes are extensive . (those interested can take a free peek at the book on Amazon). Flat breads are the same yet not the same, thanks to variations that include ghee and nigella seeds. A dessert as simple as rice pudding is made differently according to the country. Moroccans make it with milk and orange water. The Turkish omit the milk and flavor it with saffron. There is also the Lebanese treat, kabab karaz a dish of ground lamb meatballs cooked in a pool of sour cherries,raw cane sugar and pomegranate molasses. The meatballs look like tiny ruby marbles as they're piled on pita triangles that have been drizzled with melted butter and topped with chopped parsley and toasted pine nuts. The recipe is interesting because it uses the Lebanese seven spice mixture, easily made at home by combining pepper with ground allspice, cinnamon,coriander, clove ginger and freshly grated nutmeg. The leftover mix can be used in marinades and tabbouleh.It's also special because it comes from the war torn city of Aleppo, once considered the Lyons of Syria,
Ms. Helou is the savior of Islamic cooking. it's told from a , well researched point of view. It's not just a cookbook but history book.,
It is the subject of a new cookbook written by cookbook writer, Anissa Helou, a Christian, herself, but also Lebanese born. Mayukh Sen, a James Beard award winning writer on food and culture, interviewed Ms. Helou for yesterday's New York Times Food section. Like many other Lebanese, she was uprooted by the civil war that started in 1975 and ended in 1990. She talked with many from this diaspora in 1992 and realized there was a need for a cookbook. Lebanese Cookbook was on the shortlist for the Andre Simon award which honors British food and drink books., Eight more recipe books followed, covering such topics as varied as Mediterranean street food to offal. The ninth cookbook , Feast : Food Of The Islamic World , a five hundred page book rivaling LaRousse Gastronomique in size. It starts off with the advent of the religion i the year 610 to the Mughal Dynasty. There are 300 recipes(!) that show the expansive realm of the religion, from Xinjiang to Zanzibar. Ms. Helou felt she had to write this to show how the religion really is after seeing the rise if ISIS and the Arab Spring vilify it.
The recipes are extensive . (those interested can take a free peek at the book on Amazon). Flat breads are the same yet not the same, thanks to variations that include ghee and nigella seeds. A dessert as simple as rice pudding is made differently according to the country. Moroccans make it with milk and orange water. The Turkish omit the milk and flavor it with saffron. There is also the Lebanese treat, kabab karaz a dish of ground lamb meatballs cooked in a pool of sour cherries,raw cane sugar and pomegranate molasses. The meatballs look like tiny ruby marbles as they're piled on pita triangles that have been drizzled with melted butter and topped with chopped parsley and toasted pine nuts. The recipe is interesting because it uses the Lebanese seven spice mixture, easily made at home by combining pepper with ground allspice, cinnamon,coriander, clove ginger and freshly grated nutmeg. The leftover mix can be used in marinades and tabbouleh.It's also special because it comes from the war torn city of Aleppo, once considered the Lyons of Syria,
Ms. Helou is the savior of Islamic cooking. it's told from a , well researched point of view. It's not just a cookbook but history book.,
Wednesday, June 6, 2018
Running A Classic
Le Bernardin is one of Manhattan's culinary landmarks. It literally has put New York city on the radar of serious critics and food lovers. One woman is behind its' success Maguy le Coze. Her life has been the industry Her life is the restaurant.
Alan Richman, food writer for GQ Magazine conducted the interview with Mlle. Le Coze for today's New York Times Food section. Hers is a story of duty and the familiar. She was the daughter of hotel owners in Port Navalo,Brittany , France and was waiting tables in their restaurant at the age of twelve.Her parents wanted her to take the route they did. Marry a chef, tend to his customers, be the face of the restaurant and don't look any further than the front door. That was not Mlle. Le Coze. She came of age in the militant, swinging Sixties of France.She understood their wants but realized it was not for her. She and her brother, Gilbert, was eighteen months younger,left for Paris , He worked in the City Of Lights as did she, but modeling for the fashion houses along with working for a hairdresser.. Summers were still spent in Brittany, helping their parents. Their restaurant began in 1972 in Paris.with Gilbert adopting Japanese ways of cooking seafood. It was not an easy time. They coasted after their first good review. A second review, a disaster according to her, destroyed them , The restaurant closed after they forgot to pay taxes and the government stepped in.
Gilbert redid the menu and reopened the eatery. Thankfully there was a good review from the renowned chef, Michel Guerard, and it revived Le Berardin, named for a song their father used to sing to them.Gilbert was smarter this time. They made money with Maguy the showpiece. The money allowed her to, take lark holidays every summer in St. Tropez. It was at this time the restaurant moved to the chicer neighborhood around the Eiffel Tower. Fascinated by New York, they branched out to Manhattan in 1984.It would not be without sadness. Gilbert died of a heart attack at age forty-nine.It still pains her to talk about it. Yet ,Le Bernardin continues to this day. in the city. The main one was sold. The chef and co-owner, Eric Ripert, still follows the basic seafood menu that Gilbert created in the early Seventies.It's mega expensive but well worth it. The vegetable tasting menu is $172 dollars. for a select range of vegetables in sauce.The chef's tasting menu is close to four hundred dollars (!) but has such dishes as caviar along with langoustime with a balsamic glaze. Le Bernardin hasn't escaped the MeToo movement. There have been lawsuits by former workers about sexual harassment. Even one worker has accused her of fat shaming her after giving birth. Mlle. Le Coze denies it. She is frank and sensible but not relentless with her staff. She is simply a restaurant owner.
Le Bernardin will be around for a while as will Mlle. le Coze. She is the backbone of this New York classic.She brings joi de 'vivre to the city's restaurant world.
Alan Richman, food writer for GQ Magazine conducted the interview with Mlle. Le Coze for today's New York Times Food section. Hers is a story of duty and the familiar. She was the daughter of hotel owners in Port Navalo,Brittany , France and was waiting tables in their restaurant at the age of twelve.Her parents wanted her to take the route they did. Marry a chef, tend to his customers, be the face of the restaurant and don't look any further than the front door. That was not Mlle. Le Coze. She came of age in the militant, swinging Sixties of France.She understood their wants but realized it was not for her. She and her brother, Gilbert, was eighteen months younger,left for Paris , He worked in the City Of Lights as did she, but modeling for the fashion houses along with working for a hairdresser.. Summers were still spent in Brittany, helping their parents. Their restaurant began in 1972 in Paris.with Gilbert adopting Japanese ways of cooking seafood. It was not an easy time. They coasted after their first good review. A second review, a disaster according to her, destroyed them , The restaurant closed after they forgot to pay taxes and the government stepped in.
Gilbert redid the menu and reopened the eatery. Thankfully there was a good review from the renowned chef, Michel Guerard, and it revived Le Berardin, named for a song their father used to sing to them.Gilbert was smarter this time. They made money with Maguy the showpiece. The money allowed her to, take lark holidays every summer in St. Tropez. It was at this time the restaurant moved to the chicer neighborhood around the Eiffel Tower. Fascinated by New York, they branched out to Manhattan in 1984.It would not be without sadness. Gilbert died of a heart attack at age forty-nine.It still pains her to talk about it. Yet ,Le Bernardin continues to this day. in the city. The main one was sold. The chef and co-owner, Eric Ripert, still follows the basic seafood menu that Gilbert created in the early Seventies.It's mega expensive but well worth it. The vegetable tasting menu is $172 dollars. for a select range of vegetables in sauce.The chef's tasting menu is close to four hundred dollars (!) but has such dishes as caviar along with langoustime with a balsamic glaze. Le Bernardin hasn't escaped the MeToo movement. There have been lawsuits by former workers about sexual harassment. Even one worker has accused her of fat shaming her after giving birth. Mlle. Le Coze denies it. She is frank and sensible but not relentless with her staff. She is simply a restaurant owner.
Le Bernardin will be around for a while as will Mlle. le Coze. She is the backbone of this New York classic.She brings joi de 'vivre to the city's restaurant world.
Tuesday, June 5, 2018
Mush Mouth
Having dental work and oral surgery is annoying along with being painful. The worst part is that you're on a really strict diet for a few days.Luckily you can make it work and more or less have the same foods you normally eat.
Unfortunately I had a back molar pulled today and was promptly told what to eat and not eat. No chewy meats like steak. No crunchy foods like pretzels and chips. I can eat guacamole but not the corn chips that accompany them. Another taboo - hot food which can dissolve the stitches in my mouth.Foods have to be tepid, room temperature or better yet cold foods. No crunchy Smarties (which got me into this mess in the first place). No popcorn - another culprit that could have damaged the tooth that needed to be pulled. Soft squishy tomatoes are fine celery isn;t unless it's chopped up.Forget hot chocolate - way too hot and sugary. Very sugary drinks such as it and even icy sodas should be avoided for at least a day or two. They can irritate the raw extraction site. Warm coffee is fine as is warm water . It 'll be another twenty-four hours before I can satisfy my Panera and Starbucks cravings,
Of course my meals will be slightly altered. Thankfully I can have my daily breakfast of flavored oatmeal. My hot herbal tea will need a few ice cubes now. I can still have scrambled or soft boiled eggs at home or at my favorite diner. Omelets are on the list too. I just can;t have a side of bacon and home fries.Corned beef hash is OK with it so I may try this new combo./ As for meals, clear soups such as vegetable broth is allowed along with pureed or mushy foods.Mashed potatoes are high on the list. They can be enhanced with a huge knob of butter or a few tablespoons of gravy. Polenta is also on the list. Cheesy polenta is even better.It's soft, creamy and chock full of protein.Baked mac and cheese is not just the comfort food that will get you through this but it's perfectly fine to eat. Another mushy pasta dish is pastina, those little stars mixed with melted butter.It's also allowed. Yay! if you want something more nutritious them have pureed beans and rice along with pureed yams.Finish with Hagen -Daz mini cups .
Extractions are a pain, both literally and figuratively, The restricted diet that goes with it is evne worse. Just - grin - and bear it - and embrace the mushiness.
Unfortunately I had a back molar pulled today and was promptly told what to eat and not eat. No chewy meats like steak. No crunchy foods like pretzels and chips. I can eat guacamole but not the corn chips that accompany them. Another taboo - hot food which can dissolve the stitches in my mouth.Foods have to be tepid, room temperature or better yet cold foods. No crunchy Smarties (which got me into this mess in the first place). No popcorn - another culprit that could have damaged the tooth that needed to be pulled. Soft squishy tomatoes are fine celery isn;t unless it's chopped up.Forget hot chocolate - way too hot and sugary. Very sugary drinks such as it and even icy sodas should be avoided for at least a day or two. They can irritate the raw extraction site. Warm coffee is fine as is warm water . It 'll be another twenty-four hours before I can satisfy my Panera and Starbucks cravings,
Of course my meals will be slightly altered. Thankfully I can have my daily breakfast of flavored oatmeal. My hot herbal tea will need a few ice cubes now. I can still have scrambled or soft boiled eggs at home or at my favorite diner. Omelets are on the list too. I just can;t have a side of bacon and home fries.Corned beef hash is OK with it so I may try this new combo./ As for meals, clear soups such as vegetable broth is allowed along with pureed or mushy foods.Mashed potatoes are high on the list. They can be enhanced with a huge knob of butter or a few tablespoons of gravy. Polenta is also on the list. Cheesy polenta is even better.It's soft, creamy and chock full of protein.Baked mac and cheese is not just the comfort food that will get you through this but it's perfectly fine to eat. Another mushy pasta dish is pastina, those little stars mixed with melted butter.It's also allowed. Yay! if you want something more nutritious them have pureed beans and rice along with pureed yams.Finish with Hagen -Daz mini cups .
Extractions are a pain, both literally and figuratively, The restricted diet that goes with it is evne worse. Just - grin - and bear it - and embrace the mushiness.
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