Posts filed under 'Features'
The History of the Pizza
Pizza, like so many other foods, did not originate in the country for which it is now famous and in fact, the idea for pizza is older than Italy itself. In its most basic form, pizza in ancient times was more similar to a seasoned flatbread and enjoyed by several cultures including the Greeks and the Phoenicians. Made from flour and water, the dough would be formed into round flat shapes, seasoned with herbs and then cooked by placing it on a hot stone. Referred to as plankuntos, the Greeks would use this flatbread as an edible plate that would be topped by anything from stews and a thick broth to meats and fruits.
Eventually, these plankuntos made its way to Italy and were renamed “pizzas.” The word pizza is thought to have come from the Latin word “pinsa”, which means flatbread. There’s still an ongoing debate as to whether this is true or not. Pizzas were sold on the streets and in the markets as street food to the poor all over Naples. The street vendors (typically young boys) would walk around the city with small tin stoves on their heads, calling out to attract customers. Cheap to make, these pizzas were only topped with olive oil and herbs and yet, they were tasty and filling. Before these pizzas would become more similar to modern day pizzas, two ingredients had to come into play: tomatoes and cheese.
Tomatoes were introduced to Italy in the 16th century by the Spaniards who brought them from Mexico and Peru, but they were thought to be poisonous and were originally grown only for decoration. It wasn’t until the 18th and early 19th centuries that fears were overcome and tomatoes started having more of a presence in Italian cuisine. When mozzarella cheese, which was made from the milk of Indian water buffalo, came to Italy also in the 18th century, pizza with tomato sauce and cheese was truly born.
Eventually, this peasant food started tantalizing the taste buds of the aristocracy which meant that the street vendors gave way to actual shops where people could order a custom pizza with a variety of toppings. By 1830 the “Antica Pizzeria Port’Alba” of Naples had become the first true pizzeria and is still in business today. In the 1800’s, the tools of the typical pizzerias included shelves lined with ingredients, a marble counter where the pizza crust was prepared and a large brick oven to cook the pizza in. Pizzaioli (makers of pizza) often assemble the entire pizza on a marble counter right before the customer’s eyes.
When it comes to the pizza known as the Margherita, it actually owes its name to Italy’s Queen Margherita. In the late 1800s, the Italian monarch King Umberto and his wife, Queen Margherita were touring the Naples area and decided to make a stop at Pizzeria Brandi. On duty for that visit was Rafaele Esposito and to show his patriotism created a pizza that best represented the colors of the Italian flag: red tomato, white mozzarella cheese and green basil. This pizza became such a favorite of the queen that it was named after her. Pizzeria Brandi, now more than 200 years old, still proudly displays a royal thank-you note signed by Galli Camillo, “head of the table of the royal household”, dated June 1889.
By the beginning of the 1900’s pizza made its way to the inner cities of the United States due to Italian immigrants, most notably New York and Chicago, which already had large Italian populations. Pizza was also sold as street food, similar to what was done in Naples and than small cafes began offering the Italian favorite. In 1905, Gennaro Lombardi, is thought to have opened the first US pizzeria in New York simply called Lombardi’s, which were followed by other pizzerias in other parts of New York, New Jersey and even Connecticut, but it wasn’t until after World War II ended that pizza really came into its own. Returning American soldiers having been exposed to pizza while serving on the Italian front were hooked and they were the ones who really drove up the popularity of this one time Italian only known and eaten food.
In 1943, Ric Riccardo and Ike Sewell opened up Pizzeria Uno in Chicago and in 1948, the first commercial pizza-pie mix called “Roman Pizza Mix” was produced in Worcester, Massachusetts by Frank A. Fiorillo. Chain pizza restaurants were soon on the rise as well. Leading early pizza chains were Shakey’s Pizza, founded in 1954 in Sacramento, California and Pizza Hut founded in 1958 in Wichita, Kansas. Both are now national companies.
While the American pizza business is dominated by companies that specialize in pizza delivery, such as Domino’s, Papa John’s Pizza and Pizza Hut, don’t discount your local pizzerias. Whether take-out only, a Mom and Pop joint or even a gourmet restaurant, pizza is truly a food for the masses and is versatile enough for any palate. So be sure to enjoy a slice or two tonight and below are pizza joints you may want to check out.
Bollini’s Pizzeria Napolitana
2315 S Garfield Ave
Monterey Park, CA 91754
(323) 722-7600
Frank Pepe’s Pizzeria Napoletana
157 Wooster Street
New Haven, CT 06511
(203) 865-5762
Giordano’s
730 N Rush Street
Chicago, IL 60611
(312) 951-0747
Lombardi’s Pizza
32 Spring Street
New York, NY 10012
(212) 941-7994
Pizzeria Mozza
641 N Highland Avenue
Los Angeles, CA 90036
(323) 297-0101
Add comment July 2, 2009
No, an Izakaya isn’t a Type of Motorcyle, Part 2
In No, Shabu Shabu Isn’t a Type of Dance, Part 1, we delved into a few types of Japanese dining options. What I find fascinating about Japanese restaurants is how they really make an effort to branch out into dining establishments that specialize in a certain type of food or cooking style. Previously, what was covered included restaurants that featured bento, curry dishes, pasta, ramen, shabu shabu and soba and udon noodles. Here are six more types of restaurants to add to the mix.
Sushi: By now, most people have either heard of or eaten at sushi restaurant. If you haven’t, what you’ll see on the menu of a sushi restaurant is raw preparations of fish and other seafood. The word sushi literally means “it’s sour”, which harkens back to the day when sushi used to be fermented fish and rice that was preserved through a salt process. There are four basic types of sushi that you’ll always see on the menu. First, there’s nigiri sushi which is basically an oblong mound of sushi rice with a topping draped over it like shrimp or fish. Second, there are two types of rolled sushi. There’s the maki sushi, which is a rolled sushi with the rice inside while the uramaki sushi is a sushi roll with the rice on the outside. Third, there’s the temaki sushi which are hand rolled and look like seaweed cones filled with fish, rice and vegetables. Finally, there’s the inari sushi which is deep fried tofu filled with sushi rice. Sashimi, on the other hand, is not considered sushi, since it’s raw fish eaten on its own and not with rice.
Teppanyaki: A teppanyaki restaurant may also be familiar to most people. In this type of restaurant, meat, seafood and vegetables are expertly prepared by a chef using an iron griddle in front of the customers. The word teppanyaki is derived from the Japanese words, teppan and yaki. Teppan means iron plate and yaki means fried or boiled. The preparation of the food is literally performance art with chefs who might juggle utensils, catch an egg in their hat or arrange onion rings into fire-shooting volcanos. Dinner and a show in one full swoop.
Teriyaki: Like sushi, teriyaki is a well-known Japanese food. Even with such a familiar food, there are restaurants that take pride in the way their teriyaki sauce is made and will build their menu around teriyaki dishes. Teriyaki sauce, referred to as tare, is made from soy sauce, mirin (sweet rice wine) and sugar or honey. Meats are marinated or basted with tare and then grilled until the meat’s surface has a glaze. In fact, the word teriyaki is derived from the noun teri, which refers to a shine or luster given by the sugar content of the tare and yaki which refers to the cooking method of grilling or broiling. The teriyaki sauce is also sometimes added to the meat after it’s cooked or offered as a dipping sauce.
Yakitori: In Japan, a yakitori is a restaurant or even just a stand that traditionally serves only chicken meat, including its organs. In fact, the word yakitori means grilled chicken. This chicken is usually seasoned with salt, tare sauce (see above) and/or lemon juice, put on skewers and then promptly grilled over charcoal. These days, the term Yakitori is now referring to skewered food in general which means that vegetable, seafood and other meat skewers will also be reflected on the menu. All the non-chicken skewers are called kushiyaki.
Yakiniku: Yakiniku is a Japanese term which means grilled meat and is a style of cooking thought to be influenced by Korean immigration to Japan after World War II. Basically, a yakiniku is a type of restaurant where customers can order several types of bite-size raw ingredients, both meat and vegetables, that they cook themselves at tableside grills. Like Korean BBQ, different types of sauces are provided for dipping the cooked meats in before eating.
Izakaya: When it comes to describing what an izakaya is, three words come to mind – Japanese Pub Food. The concept of izakayas originated from sake shops where sake shop owners would serve food to encourage customers to stay and continue drinking and of course, purchase more sake. In fact, the term izakaya reflects this history. The i means to stay while zakaya came from the word sakaya means sake shop. Izakayas soon evolved to become restaurants that are more drinking establishments than anything else that just happen to serve food. As for the food itself, they’re generally small plates or tapas sized. Food-wise, the great thing about izakayas is that you’ll be able to sample a wide range of Japanese cuisine all at one time, which could include grilled skewers, sushi, soba noodles and so much more.
Hopefully, this Japanese restaurant journey has left you eager to do some culinary explorations of your own. It’s so much easier to make choices when you can understand what the choices are. Whether it’s checking out the Japanese pub food of an izakaya or having the Japanese version of fondue by dining at a Shabu Shabu restaurant, go out and explore and take your taste buds on the ride of their life.
Add comment June 21, 2009
No, Shabu Shabu isn’t a Type of Dance – Part 1
When it comes to types of Japanese restaurants, it can get a bit confusing. Between an izakaya, a teppanyaki and yakitori, it could be hard to keep straight. Throw in a yakiniku, shabu shabu and a bento and you could get absolutely dizzy with confusion. The real difference between all these restaurants is that they tend to specialize in a specific type of Japanese cooking or type of dining. One example that many of you may be familiar with is a sushi restaurant. Having said that, it’s also true that there are Japanese restaurants that feature more than one kind of Japanese cooking. So a few blocks down, there may be another sushi restaurant that also serves teriyaki dishes or a Japanese restaurant that offers a little bit of everything from the Japanese food spectrum. To get a better understanding of your Japanese dining options, take a look at the breakdown below.
Bento: Bentos are versatile in that they can be sold specifically through a bento shop, but can also be purchased at Japanese supermarkets and convenience stores as well as being a part of a menu at a sit down restaurant. So what is a bento? Simply put, a boxed lunch is referred to as a “bento” in Japan and is usually a single portion take-out or a home packed meal. Traditionally, a bento consists of rice, fish or meat, and one or more pickled or cooked vegetables as a side dish, but other items could include croquettes, an egg, sushi, etc. Bento containers can range from mass-produced covered plastic containers to beautifully detailed lidded lacquerware. In a Japanese restaurant, when we order a bento, the food usually comes in an uncovered tray separated into various compartments.
Curry: Curry seems an unlikely ingredient for Japanese cooking, but it was actually introduced to Japan in the late 1800’s when Japan started to build an alliance with England. At the time, India was under the administration of the British, so that’s where the Japanese curry connection came from. Like its Indian equivalent, basic vegetables include potatoes, carrots and onions while meats can be beef, pork or chicken, but the Japanese curry itself tends to be thicker and even a bit sweeter. Japanese curry is generally served over rice, thick noodles or wrapped inside dough and deep fried. While you will sometimes see 2 or 3 curry dishes at a regular Japanese restaurant, the best way to experience a true variety is to find a Curry House, a restaurant that specializes just in Japanese curry dishes.
Pasta: Usually, when one thinks of Japanese noodles, ramen usually comes to mind, but how about wrapping your head around spaghetti instead? Yes, there are Japanese-Italian restaurants where the main focus is actually on different types of spaghetti. While you will see traditional Italian-style spaghetti on the menu, you might also see spaghetti dishes that you’d never expect to see coming out of any Italian Mama’s kitchen. Mama Mia! With ingredients like tuna, daikon, sea urchin, seaweed and even natto and shiso leaf, these Japanese spaghetti dishes will be ones you’ll definitely remember.
Ramen: Speaking of ramen, for those of you who think ramen comes only in a styrofoam container or in a plastic bag, you may be surprised to know that there are Japanese restaurants that feature primarily ramen soup on their menu. In fact, some ramen restaurants go as far to specialize in one type of ramen. While actual ramen ingredients can vary, the ramen can be differentiated by the type of broth that is used. First, there’s Shio Ramen which is made with a simple chicken broth. Tonkotsu Ramen has a broth made from boiled pork bones while Shoyu Ramen is made by adding a soy-based sauce to a chicken and vegetable stock. Last, Miso Ramen features a broth that combines chicken stock with a fermented soybean paste. Here’s a tidbit for you. Ramen actually originated from China.
Shabu Shabu: In Japanese, Shabu Shabu means “splash splash” which is a perfect description of what Shabu Shabu is all about. At a Shabu Shabu restaurant, customers will receive thin slices of raw meat and vegetables, which they can cook in a pot of boiling water. The cooked items can be dipped in a sesame sauce or a ponzu sauce before being eaten. Afterwards, the leftover broth is used as a soup for noodles or rice. Basically, Shabu Shabu is similar to eating fondue style.
Soba/Udon: Yes, we’re back to noodles and in the case of Soba and Udon, both are noodles that can be served hot in a soup or cold on its own with side dishes. Soba noodles are made from buckwheat flour and water and kneaded into a dough and than rolled out and finely cut. Udon is made from flour and salt, also kneaded into a dough, but cut into thicker noodles. The characteristics of the Udon noodles are that they are white and have a smooth texture. Both Soba and Udon noodles are offerings you will see on regular Japanese restaurant menus, but if you can find a Soba or an Udon shop, hit those first because that’s where you’ll usually get the best rendition of either noodle.
Hopefully, you’ve learned a little more about Japanese dining. Stay tuned for No, an Izakaya isn’t a Type of Motorcyle, Part 2.
3 comments June 19, 2009
“In the Raw” Dining
The last several years, a new type of cuisine has started to gain momentum and you may ask what kind of food is the focus of this new cuisine? Simply, it’s all about raw food. So what’s the deal with raw food? Well, a raw food diet consists fully of foods which have not been heated above a certain temperature.
The maximum temperature varies among the different forms of the diet, from 92 degrees F to 118 degrees F. In fact, it’s felt that heating food even above 116 degrees F is believed to destroy enzymes in food that can assist in the digestion and absorption of food. Cooking is seen as something that truly decreases, if not nullifies the true potential of what food can offer, nutrient-wise. To follow the raw lifestyle, at least 75% of your diet must be living or raw.
Specific cooking techniques for the raw food diet include everything from dehydrating food, soaking nuts and fried fruit, sprouting seeds, grains and beans as well as juicing and blending. The equipment that’s used can consist of any or all of the following: a dehydrator, juice extractor, blender, food processor and chopper.
Raw foodists believe that the benefits of following the raw food diet include increased energy, better digestion, weight loss and even a reduced risk of heart disease. Those who follow a raw food diet typically believe that the greater the percentage of raw food in the diet, the greater the health benefits. These benefits come about because unlike the typical Western diet, a raw food diet contains fewer trans fats and saturated fats and is low in sodium and high in potassium, fiber, magnesium and and health-promoting plant chemicals called phytochemicals.
While there may be benefits, one should also be aware that there are also nutritional deficiencies that result in following the raw food diet including a decrease in calcium, iron, B12 and protein intake. There are also those who criticize the raw food diet stating that it’s the cooking of the foods that actually makes certain phytochemicals easier to absorb, such as beta-carotene in carrots.
Deciding to follow a raw food diet will also mean considerable time, energy, and a strong commitment since many of the foods are made from scratch. Depending on what part of the country you’re in, you may also find it difficult to find certain ingredients needed to prepare your meals.
Suffice to say, following the raw diet is not for everyone and I’ve only give you just some general information about what the raw diet is, what it entails and its pros and cons. If you’re thinking of making a lifestyle change, be sure to do your research so that you can make the best decision for you.
However, there is one thing I can do to help, at least some of you. Currently, more raw restaurants are starting to establish themselves in the dining scene all over the US, so to get an idea if the raw food diet is for you, check out some of the restaurants listed below.
Leaf Cuisine
11938 W Washington Blvd
Los Angeles, California 90066
(310) 390-6005
Alive! Restaurant
1972 Lombard St
San Francisco, CA 94123
(415) 923-1052
Thrive
1026 NE 65th Street, #A-102
Seattle, WA 98115
(206) 525-0300
Borrowed Earth Cafe
970 Warren Ave
Downers Grove, IL 60515
(630) 795-1729
Go Raw Cafe
2910 Lake East Drive
Las Vegas, Nevada 89117
702-254-5382
Add comment June 13, 2009
Banh Mi aka the Vietnamese Hoagie
If you’re a sandwich lover plus you’re partial to cheap eats, the banh mi may be your next favorite sandwich. So what exactly is Banh Mi? Sometimes referred to as a “Vietnamese Hoagie”, it’s basically a Vietnamese submarine sandwich made with a French-inspired baguette. Introduced to Vietnam by the French in the early 20th century, the first banh mi (pronounced BUN-mee) were just bread, butter and ham or duck or goose liver pâté. Done the French way, this sandwich was traditional and minimal.
Over time, the Vietnamese adapted the banh mi and made it their own. Since wheat isn’t grown in Vietnam and has to be imported, the baguettes were baked with half rice and wheat flour. The French butter was still referred to as “butter”, but was a mayonnaise like spread made from egg yolks and oil. Pickled carrots, daikon, jalapeno, cilantro and cucumber were added for flavor. What really made the Vietnamese banh mi stand out from the French version were the selection of meats that could be added to the sandwich. A lot of these meats were home cured and also showcased the fact that Vietnam has a long tradition of pig-preserving, from headcheese to pork rolls.
You could have your pick of grilled or barbecued pork, grilled beef, roasted chicken, sardines or meatballs. As mentioned above, other options include the pork roll, which is ground up pork that is packed tightly into a roll, wrapped with banana leaves and then steamed or boiled or headcheese. Headcheese is a combination of pork ears, tendons, skin, fats and other extra pork head meats that is processed together into a roll and then sliced. Still need some porky goodness? If so, you may want to order the shredded pork skin or the Vietnamese version of cold cuts, which is usually made of cured pork and layered with strips of fat. Believe it or not, there are even vegetarian options like tofu or wheat gluten.
As alluded to earlier, banh mi is cheap eats. Banh Mi sandwich shops will sell banh mi within a range of $1.50 to as much as $5.00 each. Considering how we are trying to save our pennies, banh mi is definitely a great alternative to eating out and not having to sell your house in order to do so. Do you want to try a banh mi for yourself? Than check out some restaurants below and hopefully, one of them is local to you.
Cho Cu Bakery
14520 Magnolia Street Suite B
Westminster, CA 92683
(714) 891-3718
Banh Mi Ba Le
1909 International Blvd
Oakland, CA 94606
(510) 261-9800
Ba Le Bakery
5018 N Broadway
Chicago, IL 60640
(773) 561-4424
New Saigon Sandwich
696 Washington St
Boston, MA 02111
(617) 542-6296
Lee’s Sandwiches
Saigon Mall
3212 N. Jupiter Rd.
Garland, TX 75044
(469) 326 2392
Add comment May 15, 2009
The Global Fusion of Filipino Food
When asked to describe Filipino food, I always describe it as being a mixture of food influenced by Chinese and Spanish cooking, but I never really knew all the details. With a little research, I was able to find out more about my own home food and want to share that information with you.
First, Philippines is a country that has a tropical climate divided into rainy and dry seasons with an archipelago with 7,000 islands. In fact, there are over 80 dialects in the Philippines with Tagalog being main language that allows the lines of communication to flow regardless of what province you hail from. These isles contain the Cordillera mountains, Luzon’s central plains, Palawan’s coral reefs with seas touching the world’s longest discontinuous coastline along with a multitude of lakes, rivers, springs and brooks.
When it comes to the population, there are over 120 different ethnic groups including the mainstream communities of Tagalog/Ilocano/Pampango/Pangasinan and Visayan lowlanders – all who work within a lush environment. Here they lived their lives, built houses, wove cloth, told and wrote stories and most of all, prepared food.
The Chinese who came to trade sometimes stayed on, bringing with them their food culture, which they probably taught to their Filipino wives. This Filipino-Chinese cooking would use ingredients native to the Philippines, have Filipino names, but be cooked using Chinese techniques. Dishes like pansit are simply noodles, lumpia are fried eggs rolls and siopao are like the Chinese steamed filled buns called cha su bao. Most of these dishes were adopted across many different parts of the Philippines, but adapted based on what ingredients were locally available. For example, Pansit Malabon has oysters and squid since Malabon is a fishing city while Pansit Marilao is topped with rice crisps because Marilao is a city within the Luzon rice bowl.
The arrival of the Spaniards brought with them both Spanish and Mexican food influences, since a Viceroy from Mexico City was appointed by Spain to govern the Philippines until 1821 when Mexico and Central America were able to achieve their independance from Spanish rule. Spain’s rule lasted for 333 years and during this time period, it meant the production of food for an elite, nonfood-producing class, and a cuisine for which many ingredients were not locally available and had to be shipped into the Philippines
Filipino-Hispanic food had new flavors and ingredients like olive oil, paprika, saffron, ham, cheese, cured sausages—and new names. Just as with Filipino-Chinese cooking, Spanish and Mexicand dishes were adapted and eventually became a part of modern day Filipino cuisine. For example, Paella, the dish cooked in the fields by Spanish workers, became a festive dish combining pork, chicken, seafood, ham, sausages and vegetables, a luxurious mix of the local and the foreign. The Spanish custom of stuffing festive capons and turkeys for Christmas called Relleno, was applied to chickens, and even to bangus, the silvery milkfish. With the conversion to Catholicism, Christmas became a holiday celebrated by Filipinos. Christmas coincided with the rice harvest and as a result came to feature both the myriad native rice cakes, but also ensaymadas (brioche-like cakes buttered, sugared and cheese-sprinkled) to dip in hot thick chocolate as well as apples, oranges, chestnuts and walnuts of European Christmases. Even the Mexican corn tamal turned Filipino, becoming rice-based tamales wrapped in banana leaves.
By the very virtue of the Philippines being part of Southeast Asia and that it shares similarities in climate, topography and geography with neighboring countries like Indonesia, Malayasia and Vietnam, it’s easy to see that all these countries would breed similar cuisines and dishes. For example, the use of chili and coconut milk in dishes can be found in Indonesia, Malaysia and specifically, the Bicol region of the Philippines. Many Philippine desserts, particularly those made of rice and coconut are similar to those of Indonesia and Malaysia. Among these are biko and suman, sticky rice cooked with coconut milk and sugar and wrapped in banana or pandan leaves, bibinka, puto and kutsinta which are different types of rice cakes. Patis and bagoong, fermented fish or shrimp sauce, similar to those produced by Vietnamese and Thais, are used to flavor food when cooking and are served as sauces for a variety of dishes such as kare-kare or appetizers such as chopped green mangoes.
When the US took over the governing of the Philippines, the American influence consisted of Filipinos learning the ways of convenience, which included pressure-cooking, freezing, pre-cooking, sandwiches and salads, hamburgers, fried chicken and steaks and most of all, cooking with canned goods. Canned goods like Spam, corned beef and fruit cocktail started appearing in the Filipino kitchen, but even then we put our own spin on this convenient cuisine. For example, Spam would be sliced, fried and eaten with eggs for breakfast. Corned beef would sauteed with onions and garlic while our version of fruit cocktail would include jackfruit (langka), coconut (buko) and palm nuts (kaong). Even hot dogs were sliced and added to spaghetti.
Add to the above other cuisines found in the country along with other global influences: French, Italian, Middle Eastern, Japanese, Filipino food today really tells the story of Philippine history. So given all these outside influences, it’s sometimes difficult to ascertain what Filipino food really is. On the one hand, Filipino cuisine is simply food that comes from the land, sea, field and forest, but it also includes dishes and culinary techniques learned from countries like China, Spain, Mexico, the US and more. What makes this food uniquely Filipino? Simply, it’s because of the Filipino’s openness to new foods, their ability to re-work these new dishes using local ingredients as well adapting them to fit the Filipino palate and finally, being able to accept and absorb them into our food culture
So if you’d like to try Filipino food, here’s a list of Filipino restaurants that you can check out for yourself.
Barrio Fiesta
4420 Eagle Rock Blvd
Los Angeles, CA
(323) 259-5826
Max’s Restaurant of the Philippines
1155 El Camino Real
South San Francisco, CA 94080
(650) 872-6748
Tatay’s Philippine Restaurant
237 NE 167th St.
Miami, FL 33162
(305) 654-9494
Elena’s Restaurant
Tropicana Square
94-866 Moloalo Street #D4A
Waipahu, Hi 96797
(808) 676-8005
Manila Cafe
7020 Commerce St
Springfield, VA
(703) 644-5825
2 comments April 23, 2009
Korean Soon Tofu Soup: Hot in More Ways than One!
A slight chill is still in the air, which means it’s still soup weather and if you’re someone like me who loves strong, bold flavors than sometimes the only kind of soup that will do is Korean Soon Tofu Soup. If you’ve never had Soon Tofu Soup before, let me give you a little more information.
What is Tofu?
Before we can even delve into Korean Soon Tofu Soup, first, a quick introduction for tofu itself. Tofu (the Japanese “Romaji” spelling), also called doufu (the Chinese “Pinyin” spelling often used in Chinese recipes) or bean curd (the literal translation), is a food of Chinese origin, made by coagulating soy milk, and then pressing the resulting curds into blocks. The making of tofu from soy milk is similar to the technique of making cheese from milk. Wheat gluten, or seitan, in its steamed and fried forms, is often mistakenly called “tofu” in Asian or vegetarian dishes.
There are basically three types of tofu: soft/silken tofu, Asian firm tofu and Western firm/dried tofu. For Korean Soon Tofu Soups, the tofu of choice is the soft/silken tofu.
What is Soft/Silken Tofu?
This undrained tofu contains the highest moisture content of all fresh tofus. Its texture can be described as similar to that of very fine custard. In Korea and Japan, traditional soft tofu is made with seawater which has an even higher moisture content and is often eaten as a dessert, but sometimes with salty pickles or hot sauce added instead. Because it is nearly impossible to pick up this type of tofu with chopsticks, it is generally eaten with a spoon.
What is Korean Soon Tofu Soup?
In Korea, tofu is often served not as a substitute for meat, but alongside it, with a small amount of meat flavoring enriching the silken tofu, which adds its incomparable body and mouth feel.
The Korean specialty soon dubu (tofu) chigae (soup or stew) combines soft tofu, spicy broth and bits of meat or seafood or kimchi. Like all Korean soups and stews, it is served hot enough to boil an egg, which is exactly what you do; at “soon houses” all over the world.
Now that you’ve learned more about Korean Soon Tofu Soup, here’s a list of some Tofu Houses you can check out for yourself.
Beverly Soon Tofu
2717 W Olympic Blvd Ste 108
Los Angeles, CA
(213) 380-1113
My Tofu House
4627 Geary Blvd
San Francisco, CA
(415) 750-1818
Cho Dang Tofu House
5907 Buford Hwy Ne
Doraville, GA
(770) 220-0667
Tofu Village
9889 Bellaire Blvd
Houston, TX
(713) 777-9889
So Gong Dong Tofu House
3307 W Bryn Mawr Ave
Chicago, IL 60659
(773) 539-8377
Add comment April 10, 2009
Dining with Allergies
When it comes to food allergies, dining out can be quite a nightmare and a possible fatal nightmare at that. However, there are ways to be proactive to ensure a safe, but still delicious dining experience. Let’s look at some general steps you can take.
Pre-Screen the Restaurant
Investigate What’s On the Menu
Always try and look over the restaurant’s menu before you dine there. If the restaurant is in your general vicinity, stop by or go online and find out if the restaurant has a website with an online menu that you can look at.
Call Ahead
If you’re not able to access a restaurant’s menu, call ahead of time and ask to speak to the chef. Be sure to call at off-peak hours so that you don’t catch the chef in the middle of a lunch or dinner rush. Once you have the chef on the phone, ask for menu suggestions based on the constraints of your allergy, or if there is a particular dish that you really like, ask if it’s possible to leave a particular harmful ingredient off . This type of communication is especially important if you’re attending a catered function since all the food is prepared in advance. By doing this in advance, you’re ensuring that the chef and restaurant will be prepared to take care of your needs upon your arrival at the restaurant.
Things to Keep in Mind
Larger and/or established restaurants may be better suited to handle food allergy requests. Generally speaking, corporate chain restaurants sometimes are your best bet simply because chains have a better handle on their menus and ingredients, since their menus don’t change very often. What that means for you is that the staff is more likely to know what’s in each dish and can guide you towards the appropriate menu item, unlike independently-owned restaurants where the menu is sometimes seasonal or there are daily specials. Also, while Mom and Pop restaurants may be willing to accommodate you, there’s no guarantee that your dish will taste the same on a second visit, since there’s more variability in the cooking and/or use of ingredients.
Dining at the Restaurant
Speak Up About Your Food Allergies
If you aren’t able to see the menu and/or speak with the chef, be sure to inform your server as soon as you’re seated and given menus about your food allergies. With the advance notice, the service will be able to inform the chef and the kitchen so that you can both work together on the best dining strategy for you. You may even consider carrying allergy cards that the server can give to the Chef so the Chef will know what ingredients should be kept out of your dish.
Dine at Off Peak Hours
To ensure that you get the proper attention from the restaurant, it might be best to dine when the restaurant isn’t as busy. For example, you might want to dine between 2 pm and 5 pm (or before 6 pm) or after 9 pm. With the kitchen less busy, there’s also less room for error in the preparation of your food.
Be Gracious and Reward Their Excellent Service
As you may or may not now, chefs and restaurant staff work really hard to ensure a quality dining experience for their customers. Often times, they are fielding various requests throughout the whole service. For someone with food allergies, getting their water refilled pales in comparison with eating something that may make them ill or worse. So when a chef and restaurant goes out of their way to keep you safe and out of danger’s way, while still enjoying a good meal, they definitely service your gratitude. So thank them and even better, reward them with a generous tip and/or give them repeat business.
Know What to Avoid
In the end, the best way to avoiding a food allergy reaction while eating out is to not order the food you’re allergic to; however, that’s not always as easy as you may think. For example, your allergen could be in a salad dressing or in a sauce or in the bread crumbs your food is coated in. What you may also not know is that chefs may use products where the ingredients are listed by alternate names. For example, if you saw the word “casein” in a list of ingredients, you may not realize that it’s a milk protein, which would be a problem if you were allergic to dairy. Although the FDA instituted the Food Allergen Labeling and Consumer Protection Act in 2004, which mandated that all food manufacturers clearly label product ingredients as they relate to major food allergies. For example, in the example used above, this company now has to say milk and not “casein”; however, you’re still not left off the hook. This Act covers only 8 of the most common food allergens like milk, eggs, wheat soy, peanuts, tree nuts, shellfish and regular fish. 8 is certainly not even close to covering the breadth of variety of food allergens that people have.
Be Aware of Hidden Food Allergens
If you have a milk/dairy allergy, hidden sources for you to be aware of include: hot dogs, canned tuna, some chewing gum, margarine made from corn oil (skim milk powder), granola bars, chocolate chips, desserts containing caramel coloring, brown-sugar flavoring, coconut-cream flavoring, natural chocolate flavoring, grilled steak (many restaurants rub steaks with butter after grilling).
If you have an egg allergy, hidden sources for you to be aware of include: Milky Way or Snickers bars (nougat contains eggs); any baked good with a shiny surface, including bagels and pretzels; the foam on some coffee drinks; the pasta in prepared foods such as soups.
If you have a nut allergy, hidden sources for you to be aware of include: barbecue sauce, bouillon, chili (nuts are used sometimes as thickener).
If you have a wheat/gluten allergy, hidden sources for you to be aware of include: hydrolyzed wheat protein is sometimes listed only as a flavor enhancer or binder in prepared foods and sauces, alcoholic beverages, hot dogs, ice cream cones, licorice, soup mixes, coffee creamer substitutes (grain based), butter flavoring, caramel coloring, some brands of butter, couscous.
If you have a seafood allergy, hidden sources for you to be aware of include: Caesar salad (anchovies); caponata (Italian relish/anchovies); foods fortified with omega-3 fatty acids (fish source), including some orange juice, baby cereals, and soymilk.
In the end, the more precautions you take, the better (and safer) dining experience you will have. As long as you are proactive, ask questions and know the right kinds of questions to ask, it’ll be easier for you as well as your dining partners to enjoy the meal without having as many worries.
2 comments April 6, 2009
Italian Food Primer
So you have an adventurous spirit when it comes to food and you especially have an interest in trying out cuisines from other countries; however, there are those times when you walk into a restaurant, sit down and read menu that literally is in a foreign language. Yikes, what do you do?
Well, the first thing that usually helps is to do a little bit of research beforehand so that you don’t go in blind. Remember. The Internet is your friend, but then so am I. Today, you’re getting a jump start on Italian Cuisine because below, I’ll be giving you a list of some common dishes and ingredients you may find on a Italian restaurant menu. So are you ready to increase your foodie vocabulary?
Abbacchio: lamb
Aceto balsamic: Balsamic vinegar
Acuqua: water
Affettati: sliced meats
Affumicato: smoked
Aglio: garlic
Al Forno: oven baked
Alici: anchovies
Amoretto: almond liquor
Anatra: duck
Anice: anise
Anisette: aniseed liquor
Antipasto: appetizer course
Aragosta: rock lobster
Arista: duck
Arrosto: roasted
Asparagi: asparagus
Baccala: salt cod
Basilico: basil
Bel Paese: mild cheese
Bictola: swiss chard
Biscotti: cookies
Bistecca: steak
Bocconcini: small mozzarella balls
Bollito: boiled
Bolognese: meat sauce
Braciola: chops
Brasato: braised beef
Brodetto: fish soup
Brodo: broth
Bruschetta: bread topped with garlic, tomato and onion
Bufalo: water buffalo
Burro: butter
Cacciatore: hunters style
Caffe: espresso
Calimari: squid
Caldo: hot
Canestrelli: scallops
Cannellini: white bean
Capperi: capers
Caprese Insalata: mozzarella, tomato and basil salad
Capriolo: venison
Carbonara: cream and ham sauce
Carciofini: artichoke hearts
Cardi: cardoons
Carne: meat
Carpaccio: raw beef sliced thin
Cavolo: cabbage
Cavolfiori: cauliflower
Cetrioli: cucumber
Ciambotta: vegetable stew
Cipolle: onions
Coda alla Vaccinara: oxtail
Coniglio: rabbit
Costoletta: cutlets
Cotto: cooked
Cozze: mussels
Crostini: toasted bread
Crudo: raw
Cucina: kitchen
Diavola: spicy sauce
Dindo: turkey
Dolce: dessert
Fagiano: pheasant
Fagioli: beans
Farcito: stuffed
Fegato: liver
Filanti: soft cheese
Filetto: tenderloin
Finocchio: fennel
Foccaccia: flat bread
Formaggio: cheese
Forno: oven
Freddo: cold
Fritto: deep fried
Frutti de Mare: shellfish
Funghi: mushrooms
Gamberetti: shrimps
Gorgonzola: blue cheese
Grana Padano: hard white cheese
Granchio: crab
Griglia: grilled
Impanato: breaded
Indiviola: endive
Insalata: salad
Lardo: fat
Latte Fritto: fried custard
Lauro: bay leaf
Lenticchie: lentils
Lesso: boiled
Lemoncello: lemon liquor
Lemone: Lemon
Lupo di Mare: lobster
Maccarello: macherel
Maiale: pork
Mais: corn
Manzo: beef
Marinara: plain sauce
Marsela: sweet wine
Marscpone: cream cheese
Melanzane: eggplant
Minestrone: vegetable soup
Mortadella: pork sausage
Moscato: nutmeg
Mozzarella: rubbery soft cheese
Nodini: veal chops
Osso Bucco: braised veal shanks
Ostriche: oysters
Pancetta: bacon
Panna: cream
Parmesan: hard cheese from Parma
Pecorino: hard sharp cheese
Peoci: mussels
Pepe Verdi: green peppercorns
Pepe: pepper
Pesce: fish
Pesto: basil, pine nuts, cheese and garlic
Piselli: peas
Polenta: corn meal
Polipi: octopus
Pollo: chicken
Pomidori: tomato
Porchetta: suckling pig
Porcini: mushrooms
Prezzemolo: parsley
Prosciutto: cured ham
Provola: soft cheese
Provolone: sharp cheese
Ricotta: creamy whey cheese
Risotto: rice dish
Robiola: creamy white cheese
Rosmarino: rosemary
Salami: cured sausage
Sale: salt
Salsicce: sausage
Saltimbocca: veal with ham and sage
Salvia: sage
Sambucca: anise flavored liquor
Sardi: sardines
Scaloppine: thin slice of meat
Scologna: shallots
Soppressa: dry sausage
Spigoli: sea bass
Spinaci: spinach
Stracchino: goats milk cheese
Stracciatella: chicken soup
Taleggio: cow’s milk cheese
Timo: thyme
Tommo: tuna
Tortoni: liquor ice cream
Totano: squid
Trota: trout
Vitello: veal
Vongole: clams
Zabaglione: warm custard dessert
Zafferano: saffron
Zucchero: sugar
Zucchine: squash
Hopefully, I was able to shed a little light on Italian food. These days, more Italian restaurants are opening that strive to serve more authentic Italian cuisine and this is reflected in menus that are more varied than ever before. With more menu items, there are more Italian words that are unfamiliar so hopefully, this particular Italian primer will help you in get a better idea of what you’re actually ordering.
By Abby C. Abanes
Menuism Community Manager
Add comment March 20, 2009
Hey Don’t Swat Them! Those Bugs are Dinner!
If the thought of eating insects puts a look of horror on your face, you’re actually part of the world’s minority. From the beginning of time, people have enjoyed insects as food and that tradition continues today.
According to Gene deFoliart, a professor of emeritus of Entomology at the University of Wisconsin-Madison, early man (and woman) ate bugs to survive. To determine which bugs were edible, they observed what animals ate and followed suit. “Eating insects certainly is an old tradition,” he said.
Pliny, a first-century Roman scholar and author, noted in his writings that beetle larvae raised on flour and wine were a favorite treat of Roman aristocrats. Even the Greeks got into the act. Aristotle, a Greek philosopher and scientist, wrote about the ideal time to harvest cicadas and also stating that males are the tastier food at first, but after copulation, you can’t go wrong with the female cicadas which are then filled with eggs.
In the Old Testament, St. John the Baptist supposedly lived off of a diet of locusts and honey when he lived in the desert while the Paiute Indians actually staged hunts for wingless Mormon crickets in the 19th century. They would dig a series of large trenches, cover them with straw, then would drive hordes of crickets into that trip, setting the straw on fire and burning the crickets alive. Afterwards, the Paiute women would gather the charred bugs, which they would have as their meal with bread as their starch.
Today, bugs still remain a traditional food in many cultures across Africa, Asia, and Latin America. For example, during the spring rainy season, winged termites, whether they are fried, roasted or made into bread, are a steady part of the Ghanian diet. South Africans eat their insects with cornmeal porridge. Chinese beekeepers, to be considered virile, are regular consumers of larvae from their beehives. Traditional Latin American dishes could include cicadas, fire-roasted tarantulas, ants and even ant eggs.
Interestingly enough, even though half of the world’s population enjoy eating bugs as a part of their diet, these little critters haven’t gained any popularity in either the United States or Europe. One reason is that after Europeans started to become more entrenched in farming, insections were seen more as a plague that destroys crops than as a food source. It’s also a cultural thing since what people choose to eat is conditioned by what they were raised to eat and enjoy. Most Westerners consume food like shrimp, lobster along with pork and oysters that other cultures would cringe at seeing on their plate.
There is a new movement though to classify bugs as “eco protein”, a food that is good for you as well as helpful to the environment. Hamburger, for example, has around 18 percent protein and 18 percent fat compared to cooked grasshoppers that contain up to 60 percent protein with just 6 percent of fat. Bugs also have the added advantage of having fatty acids that are unsaturated and therefore, healthier.
Another argument for adding bugs to one’s diet is that insect farming is definitely more efficient than cattle production. 100 pounds of feed only produces 10 pounds of beef while the same amout of feed yields a quadruple amount of crickets. Do you know what’s one more thing to think about? As stated by Dr. DeFoliart, “People are poisoning the planet by ridding it of insects, rather than eating insects and keeping artificial chemicals off plants that we eat.”
For those of you who are looking for bug dining experiences, the best place to start are ethnic restaurants that already have a cultural history of eating bugs. Earlier, I even mentioned some representative parts of the world like Asia, Africa and Latin America that could serve as guidelines for your search. In fact, the picture that’s a part of this article is guacamole topped with dried grasshoppers, a dish that I had at a Mexican restaurant. To give some of you a head start, I’ve actually listed some restaurants below. Check them out and hopefully, you’ll post a Menuism review so that we can get an insider’s take on enjoying grasshoppers, ants and any other creepy crawlers.
Typhoon
3221 Donal Douglas Loop South
Santa Monica, CA 90405
(310) 390-6565
http://www.typhoon.biz/
Scorpions, Crickets, Ants & Sea Worms
Kang Tong Degi
3702 Telegraph Ave.
Oakland CA 94609
510-658-2998
Silk Worms and Chrysalis Soup
Hot Lix
966 Griffin St
Grover Beach, CA 93433
(805) 473-0596
http://www.hotlix.com/
Insect Candy
Sticky Rice
4018 N Western Ave
Chicago, IL 60618
(773) 588-0120
http://www.stickyricethai.com/
Bamboo Catepillars and Red Ant Eggs
Tu Y Yo
858 Broadway
Somerville, MA 02144
(617) 623-5411
http://www.tuyyo2.com/
Grasshoppers
Add comment March 12, 2009
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