Roger's View of the World, Love and Seafood Gumbo!
Seize the Day! Put no trust in the morrow! — Horace
Biscottis are not something everyone likes to make, they prefer to spend a buck or two for 250 calories of high caloric disappointment.
I decided to make my own biscottis to reduce the calories but increase their absorption of coffee while in use. Absorbing the maximum of highly caffeinated coffee makes it for me!
I always browse the internet for kitchen knives because having the right tool for the right job makes everything easier!
There’s a time when all you want is a versatile kitchen knife that is very sharp… I mean very sharp, yet relatively easy to sharpen. A kitchen knife made of AEB-L steel is very special, but you have to be careful as it is very sharp!
So, here I was on the internet reading about this fellow who started distributing knives as a side venture that eventually made him expand to full time … his wife was a chef and he found the need for the perfect knife somewhat elusive. He worked with a supplier that would make an affordable knife that would meet the needs of the professional… yes, I thought it might meet everyone’s need as well.
CLICK here to see how much you can get in a kitchen knife for under $70!
[youtube]http://www.youtube.com/watch?v=jxznvFlInbY[/youtube]
It’s funny how people will always ‘help’ you in making New Year’s Resolutions. Last year, my daughters Kristin and Karen wanted me to make a book of Family and my recipes… I was happy to do so. This year Karen asked me to make one video.
First, unlike other members of my family, I have never made a video … and if this wasn’t challenging enough, I had to hold my iPhone in one hand in order to film the experience! I brought the film into Windows Film Maker and after a few choice words, it was completed.
I was planning to make Tiramisu today and so you are catching me and my surroundings… well, not on our Sunday bests. The film wasn’t scripted… which probably shows and I ended up with a smudge of meringue for the last third of the movie… but it was fun and I ended up crossing one resolution off a rather lengthy list.
Funny, I told Laura I was going to give this away… but the look she gave me said… no.
Bon Appetite!
There has been a long held view that restaurant price points vs. fixing it yourself are related. The answer is yes and no.
No matter how tough the times, modern day ‘Bob Cratchets’ will find a way to deliver a special occasion quality meal to their families or find some special place to bring them to dinner. I was very impressed with the fact that Burger King could offer a family meal ( 2 adults and 2 children) for $10. Maybe it wasn’t as much as one might want, but the price would be tough to duplicate on your own. On the other end of the scale, the more wealthy among us have placed their own demands on the many upscale restaurants: smaller portions, exotic cuisine and something I really haven’t seen around in cookbooks for 100 years or so… this is what is called ‘presentation.’
Presentation is something to add a flare to any meal. One restaurant served a fish breaded, folded in a gentle curve, deep fried and presented on a bed of rice or equivalent rice shaped pasta. The head and tail pointed to the ceiling and definitely created a stir when brought into the room. Creating this attention is what ‘presentation’ is all about. The Michelin Guide folks have reiterated the importance of presentation to the chefs of the world stating that it was no longer important to the ‘Gourmands’ ( those who love food) that the food be ‘just’ exquisite; culinary offerings had to be ‘unique’ and ‘creative.’ Lest we forget, the meals also had to be priced right.
Personally, if I were to point to the 2 biggest trends in food for the coming year, I would say we’ll see the following:
1) Price will still be an issue for those who pay the bill regardless of socioeconomic level. A lower portion, perceived ‘healthier’ cuisine and ‘meal deals’ will appeal to the fast fooders. A creative and entertaining experience (like going to the Daniel in NYC) will more than compensate for the higher ticket crowd. I think the middle restaurants will still see a resurgence from those many folks who trade down and a those very few who trade up, but keeping that fickle business will be tough.
Unfortunately in any community, when the top restaurants slide, everyone starts to suffer. The fact that a Michelin book wasn’t prepared for either Los Angeles nor Las Vegas that contain no 3 star restaurants is quite a conversation starter. By contrast, the city with the most 3 star restaurants in the world is not French… it’s Tokyo!
2) Learning to cook will become increasingly fashionable if not a necessity among many. When I would stand before college classes, I would inevitably ask one question: ‘Who in this room knows how to cook?’ I was pleased to see a few hands. I would then ask “How many of you know how to cook without a microwave?” Those hands disappeared. Today, I get all kinds of questions on cooking… I answer what I can or help them find out.
I like to give cookbooks as wedding presents. There was a time when I could see the couple’s noses wrinkle, today there are plenty of ‘oooou’s and ahs!’
3) People may cut down on their travel, but I think many will do as I suggest and bring the world to you! It isn’t all that hard to find a great recipe for South Africa’s finest casserole “Bobotie”, enjoy a well loved Greek pasty dish “Pistitsio”, discover the wonders of Chinese “Sweet and Sour pork”, make an inexpensive Spanish seafood “Paella” or an American “Chicken Tetrazinni” the way they were meant to be prepared! Cooking is fun and enjoying it is more so!
I have always felt that one step in understanding a culture is to understand their food. The ancient Spartans enjoyed a stew of pork and blood, enough said. Take a first step in exploring the world with someone you love from your kitchen .
[youtube]http://www.youtube.com/watch?v=PedECrUc3L8&feature=youtu.be[/youtube]
For those who know our family, nothing is more enjoyable than fixing food. Let’s say, it is very Zen. Whenever we have an excuse, we have ‘Greek Night’, Greek Food , as a general rule, is very natural and clean… and delicious. Last night, we had: a lamb on a spit, Baklava, Dolmades ( rice and meat rolled up with grape leaves and covered in Greek Yogurt), Giant Beans from Greece in Tomato sauce, garlic bread, and Pistitsio (pah-STOO-shio!) is a cheesy noodle dish with a layer of meat sauce.
A collection of my blogs on Lamb on a Spit
I would like to thank American Farms for producing wonderful Lamb. It was a pleasure to travel to Vernon, California and purchase one directly for myself! Also allow me to thank the fellow who made this compact and very functional barbecue and rotisserie… it worked like a charm, which is my highest praise.
Here is a 7 minute slide show of my daughters Karen and Kristin with their mother Laura enjoying the food, culture and the heritage that is Greece!
[youtube]http://www.youtube.com/watch?v=vQV-VUV0h1Q&feature=youtu.be[/youtube]
OPA!!