Posts filed under 'Features'
“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
Basic Tips for Pairing Wine and Food
When it comes to pairing food and wine, it may seem like a daunting task. In reality, it’s not as difficult as you may think. So what’s the first rule to remember when it comes to pairing wine with foods? Simply, there are no rules. In the end, it’s all about drinking the wines with the foods you enjoy; however, with some basic guidelines below, you may find the prospect of creating wine and food pairings to be an enjoyable task.
The weight and texture of the food should be matched to the weight & texture of the wine: For example, a delicate fish like sole would pair wonderfully with a light-bodied white wine like pinot grigio. On the other hand, a denser and richer fish like salmon is the perfect match for a richer, fuller-bodied white like chardonnay.
Pay attention to the the intensity of flavors in the food and wine and try to balance them together: For example, a roast turkey, which is a mildly flavored food will be in synch with light-bodied white and red wines like sauvignon blanc and Beaujolais; however, when you take into consideration the complete Thanksgiving dinner which features stuffing, cranberry sauce, and other strongly flavored side dishes, an intensely flavored white like gewürztraminer or a rich, fruity red like syrah or zinfandel would be preferable.
Balance flavors: The five basic tastes are sweet, sour, salt, bitter and umami (the recently discovered fifth taste found in savory foods like mushrooms, tomatoes, soy sauce, and aged cheeses and meats). Salty and sour tasting foods will make wines taste milder (fruitier and less acidic), while sweet and savory foods will make wines taste stronger (drier and more astringent).
For example, a simple cut of beef tames the tannins and brings out the fruit of a young cabernet sauvignon, but chocolate will accentuate its tannins and diminish its fruit. Seasonings like salt, lemon and vinegar can make the wine taste milder while ingredients like sugar or unami can make the wine taste stronger.
Match flavors: Flavors are combinations of tastes and aromas, and there are an infinite number of them. You can fine tune food and wine pairings by matching flavors in the food and the wine. For example, a roast duck in a plum sauce pairs wonderfully with red wines, like barbera or syrah, with pronounced black plum flavors while grilled steak in a pepper sauce will go beautifully with a peppery zinfandel.
Counterpoint flavors: Sometimes, realizing that opposites can attract is the better choice to make. For example, pairing a spicy dish like Jamaican Jerk Chicken with a high alcohol red wine may seem logical, but, in fact, the heat in the dish will ignite the alcohol in the wine to produce an unpleasantly hot, harsh impression. A better choice is a low-alcohol, fruity wine like riesling or gewürztraminer, which will both frame and tame the spicy flavors of the dish.
So the next time you’re dining out, keep some of the above guidelines in mind and don’t be afraid of experimenting. If a certain pairing doesn’t work, it’s a lesson learned, but if they do, than it’ll make the meal even more memorable because of your contributions.
By Abby C. Abanes
Menuism Community Manager
Add comment December 4, 2008
Japanese Food Primer
So you have an adventurous spirit when it comes to food and you especially have an interest in trying out Ethnic Cuisines; 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 Japanese Cuisine because below, I’ll be giving you a list of some common dishes you may find on a Japanese restaurant menu. So are you ready to increase your foodie vocabulary?
Japanese Food Primer
Ahi: yellow fin tuna used for sushi
Amazu Shoga: pickled ginger, sliced thin
Arare: crisp rice crackers seasoned with soy sauce
Azuki: sweetened red or black beans
Bento: a take-out picnic meal
Daikon: a member of the turnip family (similar to radish)
Edamame: whole boiled soybeans
Fugu: raw blowfish with poisonous parts
Furikake: a flavoring accent of seaweed, salt, sesame
Harusame: cellophane noodles made from mung beans
Hijike: seaweed leaves used in soups and salads
Kamaboko: fish cake made from white fish
Kanten: gelatin dessert made out of seaweed
Katsudon: fried pork cutlet
Kombu: seaweed processed as a cooked noodle
Kuromame: black beans
Maki Sushi: sushi items rolled up in seaweed
Manju: sweet bean paste buns
Mirin: sweetened rice wine
Miso: thick fermented soybean paste
Mochi: also called sweet or sticky rice (made into cakes)
Musubi: rice ball wrapped in seaweed
Nabeyaki Udon: wheat noodles in hot broth topped with vegetables & seafood
Namasu: salad of vegetables in a vinegar sauce
Nigiri Sushi: molded rice balls topped with raw fish
Nishime: vegetables with pork or chicken
Nori: dried, compressed seaweed
Okazu-Ya: “Okazu” means side dish – “Ya” means shop.
Casual storefront restaurants serving carry-out foods that reflect the ethnic mix of the Islands
Okonomiyaki: an omelet or pancake with a variety of toppings
Onaga: ruby snapper
Panko: flour meal used for breading
Ramen: slender wheat noodles in broth topped with meat, vegetable, or seafood flavorings
Saimin: noodle soup
Sake: rice wine
Sansho: a ground spice from a type of prickly ash shrub
Sashimi: thin slices of very fresh salt water fish
Sekihan: rice and red beans
Senbei: sweet rice crackers
Shabu Shabu: meat and vegetables in a simmering broth
Shiitake: large mushrooms with dark caps
Shira Ae: vegetable and tofu salad
Shoyu: a salty liquid flavoring made from soybeans (soy sauce)
Shumai: small steamed dumplings
Soba: slender buckwheat noodle
Somen: thin and delicate rice noodles
Suimono: clear fish stock soup
Sukiyaki: meat, bean curd, vegetables cooked in soy sauce and sugar
Sushi: cold vinegar rice garnished with raw fish
Tako: octopus
Takuwan: pickled daikon or turnip
Tamari: an aged, fermented soy sauce
Tempura: vegetables, meat, or seafood quick-fried in light egg batter
Teppanyaki: style of dining where chefs cook food at your table
Teriyaki: soy based, sweet and salty flavoring used on beef, chicken and other foods
Tobiko: orange-reddish roe of the flying fish
Tofu: white soybean curd
Tonkatsu: breaded, deep-fried pork cutlet
Tsukemono: pickled vegetables
Udon: thick wheat noodles
Umeboshi: very salty, sun-dried, long-aged, pickled sour plums
Unagi: eel
Wakame: dried seaweed reconstituted and used in salads or soups
Wasabi: similar to horseradish but green and hotter
Yakitori Kushi: chicken on a stick
Hopefully, I was able to shed a little light on Japanese food. Not so surprisingly, sushi is one of my favorite Japanese menu items, although I’m more of a sashimi lover. Why have rice when all you really need is tender, delicate fish dipped in soy sauce and wasabi. For the colder season, it’s hard to top ramen and shabu shabu, both of which are designed to warm you up from the inside out. Whatever your preference, Japanese food offers quite a variety. Hopefully, the next time you walk into a Japanese restaurant, you can order with confidence.
By Abby C. Abanes
Menuism Community Manager
2 comments November 16, 2008
Happy Birthday, Menuism! (and How to Plan a Special Restaurant Outing!)
It may be a bit belated, but I want to wish a very Happy Birthday to Menuism, who earlier in October, celebrated their 2 year mark. My, my, how time has flown. It was only two years ago that Menuism was founded by John and Justin – two UC Berkeley alumni who love eating and coming up with new ideas. After college and some detours through large corporations, John and Justin kept dreaming of the day when they could do something smaller that was their own. That day finally came in January 2006 at the end of a weekend brainstorm session, where the idea for Menuism was born. Amped up on excitement, opportunity and caffeine, John and Justin both gave their 2-week notices the very next day at work, and have been working on Menuism ever since, launching it in October 2006. The two entrepeneurs also soon welcomed Chuck into the mix as one the partners.
Since I’m giving a little info about Menuism’s start, I thought this would be a great time to mention how the name “Menuism” came to be. Inspired by Buddhism, the core spirit of Menuism is foodies helping other foodies to eat better by posting restaurant reviews that speaks to the food, to the service and to the ambiance of the dining establishments that we visit along the way. By doing so, we can help each other make informed decisions about where to dine out and where to spend our hard-earned paycheck. To symbolize the Menuism enlightenment theme, the cherubic orange mascot named Foodha (Food + Buddha) represents the fine eating sprit in all of us. He’s a constant reminder that we can all eat better if we help each other out and also that there’s always room for dessert!
So a big thanks to John, Justin and Chuck and an even bigger better thanks to all of you who are a part of Menuism, in any facet, whether it’s reader or reviewer!
Now speaking of birthdays or any other type of celebration dining, when it comes to organizing them at your favorite restaurant or that new trendy spot that just opened up last month, I thought I’d give you some tips to help you get started.
Tip 1: Let the Restaurant Know.
Whether you’re coming just with your guest of honor or also bringing a group of friends, be sure to tell the host, if your outing is for a special occasion. By doing so, they may make you aware of extras that they could do to help enhance the evening for your guest of honor.
Tip 2: Special Requests and Customization
If the restaurant doesn’t ask if there’s anything they can do to help with your special outing, than don’t be afraid to make any requests.
Simple requests could include:
- seating by the window or the fireplace or any area of the restaurant that’s the best place to be seated at
- champagne at your table at your arrival
- a tableside visit by the Chef
- a visit by the sommelier who can pair your meal with wines
When it comes to your special occasion, sometimes you just want something that’s more unique. If you’re so inclined, you may want to ask for one or more of the following:
- if the chef could come up with a special menu, either a multi course menu or a tasting menu that could include wine or champagne pairings
- if the chef could could create a special dessert for the celebrant
- if the chef could do a cooking demo before the meal
- if you can bring in linens, flowers and other types of decor to dress the tables. (more applicable if you have reserved a private dining room, but perhaps a small floral centerpiece would be acceptable if you happen to have reserved a single table in the main dining room.)
In short, don’t be afraid to ask. While some of your may requests may require more out of pocket spending, you may consider the occasion to be worth it. Just go for it. The worst they can do is say no.
Tip 3: Large Party and/or Private Dining
When it comes to large party and private dining, the way the food, beverage and even the bill is handled can be tangled web, so read on for some things to know beforehand.
Large Party Dining:
For some restaurants, a party of anywhere from 6 to 8 or more guests can be classified as a large group party. For example, let’s take the example of a restaurant where more than 8 guests are considered a large group party. In a scenario where there are 8 or less in your party, you’ll be able order a la carte off the menu. If your party is 9 or more, three things could happen:
- Your party may still be able to order a la carte from the menu, but a gratuity of 18% to 20% will automatically be added to your bill.
- Your party has to order from a pre-set group menu.
- Your party has to order from a pre-set group menu and also be moved to a private room
Group Menus
Generally, a restaurant has a few multi-course pre-set group menus for you to choose from. However, just because there are pre-set group menus available, that doesn’t mean that you can’t ask for a customized menu from the chef. The majority of the time, the menu will include basic beverages like iced tea, hot tea and coffee, but you should always double-check. There are also situations where the all the beverages are in addition to the menu. The price that you’ll see on those group menus will usually not include the gratuity or the tax, but both the gratuity and the tax will automatically be added to your final bill. Please notethat depending on the restaurant, the gratuity will either be added pre-tax or post-tax to your final bill.
Private Dining
If the restaurant requires it due to your large party or if you prefer to have a private dining room for your special occasion, there is no way around having a group menu, but there are other things that you have to ask about like the following:
- Ask if there’s a room rental fee, since some restaurants will require that if you’re going to use their private space.
- Ask if there’s a minimum number of people needed to reserve the private dining room and depending on the size of your group, you may want to find out the maximum number of guests allowed.
- Ask if there’s a food and beverge minimum (F&B). Sometimes in lieu of a room rental fee, the restaurant asks that your party spends a minimum designated amount of money towards the meal and the drinks; hence, a food and beverage minimum Do not automatically assume that ordering from the group menu will help you meet that F&B minimum. Remember, that only covers food. Drinks have to be factored in as well. Please notethat the F&B minimum refers to the cost of everything before tax and gratuity. If the F&B minimum is $1,500.00, your party has to spend at least $1,500.00 before the tax and gratuity is added to the bill. If the minimum isn’t met, the balanace will be considered a room fee and that will still be added to your bill.
- Ask how the drinks are factored into your bill. In most instances, as your guests order drinks, they’ll just be added to the bill. Some restaurants may offer bar packages that is basically a
cost per person for unlimited drinks for a certain number of hours. The types of bar packages vary from a soft bar package (soft drinks, coffee, tea) to a beer and wine bar package (that also includes soft drinks, coffee and tea) to a complete bar that includes the soft bar, the beer and wine, as well as rum, vodka, cocktails, etc. - Ask if you can hold the private dining or area with just a credit card number or if the restaurant requires a deposit. This will vary from restaurant to restaurant.
- Ask if there’s a cancellation fee and if so, up to how many days before the day of your special occasion, can you cancel without having to pay any fees.
As I mentioned, when it comes to getting a private dining room or area, it can be an involved process. Keep in mind that restaurants vary in how they handle group dining. At some restaurants, you just need to have a minimum number of guests to reserve a private dining room. Other restaurants don’t care how many people are in the room as long as they meet the food and beverage minimum. Still others ask for a minimum number of guests as well as a food and beverage minimum before you can book a private dining room.
In the end, the important thing is to ask as many questions as you can and more importantly, regardless of what special occasion you are celebrating, be sure to “Live, Love, Eat”, which I think is Wolfgang Puck’s tagline, but which I think are words to live by.
By Abby C. Abanes
Menuism Community Manager
4 comments October 30, 2008
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