Posts Tagged ‘food’

Eating Leftovers

August 12, 2014

Eating Leftovers

“Chilaquiles: The best thing you can do with leftover corn tortillas, or one of the best, at least. You fry the tortillas until they are crisp (unless you made chips with them, in which case they are crisp to start with); broil the tomatillos, whizz them in a blender and simmer them; fold the tortillas into the sauce and let them soften; and add chicken, if there is any in the fridge. In my house we eat them for brunch, with a runny egg on top, though not often enough.

I was scraping the last smears of sauce from my bowl when it occurred to me that, though I think of chilaquiles as an odd regional one-off—something that makes Southwestern friends hungry and Yankee ones puzzled—they actually belong to a long tradition: recipes that use old bread, or bread’s local equivalent.

Think about it. In Italy, there’s pappa al pomodoro, a chunky soup of tomatoes, oil and stale bread. In Lebanon, fattoush, a salad of chopped tomato, cucumber, dry shards of pita, sometimes greens. In Thailand—most of Asia, in fact—there’s fried rice, made with previously cooked rice, never fresh; and across the same crescent, there’s okayu or congee or jook, rice porridge. In France, pain perdu, what we think of as French toast. In England, bread pudding.”

– “La Cuisine Des Perdus: The Art of Eating Old Stuff,” Maryn McKenna, National Geographic blog

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Fries & Faith, Burgers & Bibles

July 27, 2014

Fries & Faith, Burgers & Bibles

McDonald’s gives you toys with their fast food; In-N-Out Burger gives you the Bible. They don’t shove it down your throat, they write it on their burger wrappers. Here’s the menu:

Burger and cheeseburger wrappers – Revelation 3:20

Soda cups — John 3:16

Milkshake cups — Proverbs 3:5

Double-Double wrapper — Nahum 1:7

Fry Boat — Proverbs 24:16

So if you need inspiration, drive thru and get a Double-Double and a shake. And if you’re vegetarian or broke, look for the snappy In-N-Out logo in all that roadside litter.

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China: Musty Meat at McDonald’s?

July 21, 2014

China: Musty Meat at McDonald's?

McDonald’s in China has stopped using meat from a local supplier after Shanghai authorities halted the firm’s operations over food safety concerns. The meat processor is suspected of supplying meat well past its due date and mislabeling it. KFC and Pizza Hut in China have also stopped using products from the supplier, Shanghai Husi, which is owned by OSI Group of Aurora, Illinois.

More:

“Yum, McDonald’s in Shanghai food safety investigation,” Engen Tham and Adam Jourdan, Reuters

“KFC, Pizza Hut, and McDonald’s are hit with a new China food scandal: expired meat products,” Lily Kuo, Quartz

“China’s latest fast food scandal: McDonald’s, KFC and Pizza Hut sold expired meat,” Lindsay Abrams, Salon

“China food scandal spreads to Japan as Burger King, Starbucks admit using tainted supplier,” Reuters via South China Post

Updates:

“Five held in China food scandal probe, including head of Shanghai Husi Food,” Brenda Goh and Paul Carsten, Reuters via 7 News/AUNews Yahoo

“Using expired meat in China was allegedly company policy for a US-owned supplier,” Lily Kuo, Quartz

“McDonald’s Japan Stops Sourcing All Chicken From China,” Chang-Ran Kim and Chris Gallagher, Reuters via New York Times

“McDonald’s China plans to continue using scandal-hit meat supplier OSI Group,” Nectar Gan, South China Morning Post

Further Updates:

“McDonald’s Food Supplier OSI Recalls Shanghai Products,” Liza Lin, Bloomberg News

“Some Chinese McDonalds are only selling fries and drinks due to a meat recall,” Lily Kuo, Quartz

“Fast-Food Scandal Revives China’s Food Safety Anxieties,” Anthony Kuhn, NPR

“McDonald’s Pulls Meat From China Restaurants,” Liza Lin, Bloomberg News

“Yum says China food safety scare hurting KFC, Pizza Hut sales,” Sruthi Ramakrishnan, Reuters

“Carving Out New Standards After China’s Fast Food Meat Scandal,” Zhang Yun, Economic Observer via Worldcrunch

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Image by Mike Licht. Download a copy here. Creative Commons license; credit Mike Licht, NotionsCapital.com

Comments are welcome if they are on-topic, substantive, concise, and not boring or obscene. Comments may be edited for clarity and length.

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Competitive Eaters

June 23, 2014

Competitive Eaters

“The history of competitive eating dates back to the 13th century. According to Norse myths, the god Loki and his servant participated in an eating competition that was only won after the servant ate his plate. Roman emperor Vitellius once served more than 7,000 birds at a feast. American railroad tycoon ‘Diamond’ Jim Brady was known for regularly chasing a typical dinner of seven lobsters with two pounds of bonbons for dessert. And then there was Eddie ‘Bozo’ Miller, considered by some to be the greatest eater ever. According to his obituary in the Wall Street Journal, in his heyday, Miller existed on a daily diet of 25,000 calories, and in 1963, reportedly ate 27 two-pound chickens in one sitting. Organized competitive eating, however, is a relatively new phenomenon.”

– “Why would someone eat 50 hot dogs?” Robert Pursell, PBS Newshour

UPDATE:

“Appetite for Destruction: Megatoad Is the Future of Competitive Eating,” James Montgomery, Rolling Stone

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Image by Mike Licht. Download a copy here. Creative Commons license; credit Mike Licht, NotionsCapital.com

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Knishes

June 4, 2014

Knishes

“When Laura Silver‘s favorite knish shop in New York closed it doors, she started to investigate why it shut down. And that led to a years-long research project ….

Her book Knish: In Search of the Jewish Soul Food explores the history of the baked delicacy filled with meat or vegetables and what it means to the people who love it.”

– “The Humble Knish: Chock-Full Of Carbs And History,” NPR

Knishes are big in New York of course, but also in other places with large Ashkenazi (Central- and Eastern-European Jewish) populations, like Argentina:

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Burnt Offerings

May 24, 2014

Burnt Offerings
It’s Memorial Day weekend, and patriotic citizens honor America’s fallen heroes by incinerating and ingesting meat outdoors. Other observances include mass motorcycle runs, traffic jams, parades of children and pets, and ceremonial retail frenzy.

This weekend will fatten U.S. meat sales and heat up the economy. Citizens who do not eat meat grill veggies; religious Jews grill kosher meat. It might be said that burger burning, bargain-hunting Americans are celebrating the values our fallen heroes were defending, but only if gluttony and consumerism are mistaken for expressions of freedom.

Anyway, have a thoughtful weekend. Observe the traditional moment of silence on Monday at 3:00 PM. And try to avoid the traditional outbreak of Memorial Day motor accidentsboating mishapshouse fires, and food poisoning.

Related:

“National WWII Museum Poll Shows 80 percent of Americans Unfamiliar with Memorial Day’s Real Meaning” (Press Release).

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Image by Mike Licht. Download a copy here. Creative Commons license; credit Mike Licht, NotionsCapital.com [Note: I imagined this outrageous grill a few years ago; now someone is selling it].

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Chobani Commencement

May 20, 2014

Chobani Commencement

Hamdi Ulukaya, the “Turkish king of Greek yogurt” in America, gave the commencement address last Sunday at the State University of  New York at Albany, of which he is an alumnus. Mr. Ulukaya, who built Chobani into a billion-dollar business in five years, has been called “the Steve Jobs of Yogurt.” He’s also been called a yogurt thief by his ex-wife, who says he swiped the Chobani recipe from Fage yogurt.

Related:

“Old Factory, Snap Decision Spawn Greek-Yogurt Craze,” Sarah E. Needleman, Wall Street Journal

“How rural Chenango County became Greek yogurt capital: The story behind Chobani yogurt,” Don Cazentre, Syracuse.com 

“Greek Yogurt a Boon for New York State,” William Neuman, New York Times

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Short link: http://wp.me/p6sb6-jjJ

Image by Mike Licht. Download a copy here. Creative Commons license; credit Mike Licht, NotionsCapital.com

Comments are welcome if they are on-topic, substantive, concise, and not boring or obscene. Comments may be edited for clarity and length.

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Restaurants are Crossing the Line

May 18, 2014

Restaurants are Crossing the Line

“If you think the great equalizer in rank-conscious Washington is the Department of Motor Vehicles or a summons to appear for jury duty, you haven’t been out to eat lately. Thanks to a ravenous appetite for fashionable food served in appetizer-size restaurants — and an abundance of millennial patience — the leveling agent for secretaries and Secretary of State alike boils down to this: More of us are waiting in line for dinner because restaurants aren’t taking reservations.”

– “No reservations? This restaurant trend has become harder to swallow,” Tom Sietsema, Washington Post

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Photo (Rose’s Luxury, Saturday March 8, 2014 5:00 PM) by Mike Licht. Download a copy here. Creative Commons license; credit Mike Licht, NotionsCapital.com

Comments are welcome if they are on-topic, substantive, concise, and not boring or obscene. Comments may be edited for clarity and length.

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El Cinco de Mayo, un día de fiesta grande en los Estados Unidos

May 5, 2014

El Cinco de Mayo, un día de fiesta grande en los Estados Unidos

Cinco de Mayo, the 5th of May, is the biggest Mexican holiday in the entire United States. Oh sure, the holiday commemorates the 1862 Battle of Puebla, so kids in that Mexican city get the day off to watch a parade, and gringo-infested beach resorts get a little loco, but the rest of Mexico carries on as usual.

North of the border, it’s a different story. The community-based Mexican-American celebrations were co-opted by marketers for big multinational brewers, tequila importers, and mega-food purveyors. In other words, St. Patrick’s Day with mariachis. Is this a great country, or what?

More:

“Cinco de Mayo: A History Obscured by Beers and Burritos,” Jason Ruiz, Long Beach Post

“U.S. Marketers Turn Cinco de Mayo Into Pan-Ethnic National Celebration, Joel Millman, Wall Street Journal

“Does Mexico Celebrate Cinco De Mayo? Find Out How Holiday Became Mainstream,” Susmita Baral, Latin Times

“Why is Cinco de Mayo More Popular in America Than in Mexico?” Brian Greene, U.S. News & World Report

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The Macaroons of Moses

April 14, 2014

The Macaroons of Moses

Tonight many Jewish families hold the Seder, the ritual meal celebrating the holiday of Passover. Many Americans are unfamiliar with the customs of this dinner, such as recounting the Exodus story as told in the ancient Maxwell House Haggadah and the obligation to drink four glasses of wine (oh, the sacrifices …).

One seasonal custom puzzling to Gentiles is the appearance of canned Kosher cookies in American supermarkets. Many Jews are puzzled as well, since the cookies are macaroons made with coconut, chocolate, and other ingredients not prominent in the Old Testament.

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