What Will Oscar Eat?: Antipasto Edition

oscar olive 1The Tomato Slayer is at it again, but this time he has moved onto another Mediterranean delicacy: olives. The other night, Jason was holding an empty olive container, and Oscar, drawn to its briny traces like a moth to a flame, began lavishing affections on it to a degree approaching lewdness. His eyes took on a blank, glassy look as he became increasingly mesmerized by his single-minded pursuit, and he remained undaunted by dozens of camera flashes. This continued for about ten minutes, and the spell was only broken when we became nervous that he was choking on an olive pit and had to pry apart his beastly jaws and shake it out.

Which begs the question, I suppose, of whether Oscar’s strange food proclivities are really good for him. He does seem blessed with a remarkably strong constitution, but it’s also true that he is becoming rather zaftig. Over the weekend, Jason dreamed that I called Oscar fat and that, in response, Oscar picked up a pencil in his paw and flung it at me.  In reality, though, pleasantly plump though he may be, he remains unable to launch projectiles and will have to resort to the more passive aggressive but time-tested revenge of coughing up nighttime hairballs in places where I might step in the morning before putting my contacts in. I fear for my soles should a stricter diet be enforced.

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Community News: Prop 37 and Our Lens on Life

Prop 37, the California referendum that would have required the labeling of all food that includes genetically modified organisms, failed on Tuesday in a 47% to 53% split.  The initiative was riddled with holes indicative of the way the laws that regulate our daily lives today are bought and sold: exemptions for dairy products (feed the cows GM corn), exemptions for meat (feed them more!), exemptions for organic labels (wait, what?!)*

In spite of that disappointing reality, approval of the ballot would have brought to the fore a public discussion in a country dying of its own obesity and caloric emptiness.  We are what we eat, and we should consider our own physical well being a value beyond calculation in dollars.  Prop 37 lost because its opponents (spending $44 million, compared to $8 million) had the support of the rural counties where so much of our food is grown.  They convinced those communities that Prop 37 would cut into their profits, and for most folks those profits are already slim.  So those concerns are real for people, even if not for Monsanto, who donated $8 million themselves and would certainly not be harmed by a dip in profits.

And maybe 37 really would have cut into those profits.  Interviews with Industrial Agriculture companies indicate that those companies would switch to non-GM, and thus likely more expensive, ingredients rather than risk the market share loss anticipated from labeling. Continue reading

ABCs of Baking: Banana Nut Bread

banana nut bread

The obvious next step, alphabetically, after apple pie...

Alright, let’s get this out of the way first—YES, I was the one who told you all the bananas are dying. Clearly, I haven’t managed to completely wean myself off of our delectable tropical friends. While I was training for the Race That Never Was, Jason often bought me bananas as a good source of potassium after a run. But somehow, no matter how many he purchased, it always seemed to be one banana too many for me to finish before they turned off-puttingly brown and mushy. I’d heard long ago that when this happens, you’re supposed to peel the banana and stick it in the freezer to use later for banana bread, and I’d adhered to that wisdom. Of course, that solution supposes that you can bake, so I’d always just sort of skipped the last step and had been left with a Ziploc bag of scary permafrost bananas to throw out every time I changed apartments.

frozen banana

Um, not the best way to do this.

But no longer! This time I yanked those babies out of the freezer, along with one that I’d neglected to peel. (I was in a hurry, okay?) After letting them defrost, I managed to free the unpeeled one from its skin. And the defrosted bananas really were easy to use in the recipe.

One baking technique that I have yet to master is trusting that something is cooked all the way through when the recipe says it will be. I think I overdid it on the banana bread a little, and I was worried that it would be dry. But luckily, it seems to be a pretty forgiving baked good, and it tasted quite yummy, especially after it sat overnight. For breakfast, Jason liked slices of it toasted, making it crispy and buttery on the outside, moist and cake-y on the inside. So dive into the freezer and give it a go:

Continue reading

Red State, Blue State, Red Bread, Blue Bread

Red, White, & Blue Bread slices

Mmmm...bipartisan and delicious

Nothing makes me as tired and hungry as political punditry, and all of those election maps blazoned across TV and computer screens today reminded of a contest-winning recipe we posted a few months back. If you haven’t yet tried the Red, White & Blue Bread recipe submitted by rising Nashville star Andrew Leahey, well…consider it your civic duty to make up for that oversight now. The carbs will keep you going until the votes have been counted, regardless of whether your political leanings are more the color of sun dried tomatoes or a blob of bleu cheese. Be on the lookout for more bread tomorrow as I forge ahead in my efforts to conquer my baking fears.

Concrete Jungle: Easy-Peasy Seed Saving for Next Year

I’ve been meaning to save my own tomato seeds for years.  It always felt like one of those things that was not merely a good idea but a full-on AWESOME, supremely Jay kind of thing to do.  But, probably for curious reasons that are worth me pondering further in solitude, I never found the time to learn do it.  It was proving to be a bit like learning to bend notes on the harmonica.

Except that bending notes on the harmonica is really tough, and saving your tomato seeds is shockingly easy.

All you do is…

  1. scoop seeds out of your tomatoes and cover them in a cup with maybe an inch of water,
  2. cover the opening of the cup with a paper napkin or towel to let them breath,
  3. remind yourself over the coming days that the mold soon growing across the water and your seed goop is perfectly normal,
  4. remove the seeds after a week or all of the seeds have sunk to the bottom of the glass on their own,
  5. wash them clean in running water,
  6. dry them on the counter, turning to make sure all sides dry,
  7. and pop them in the freezer wrapped safe in an envelope, stored for planting next Spring.

Like most vegetable (i.e. – fruit) seeds, tomato seeds are covered in a protective waxy coating.  In the wild (and this is all my personal deduction), this coat ensures they survive until they’re safely nestled in the ground.  Then the weather and soil wear the coating away so the seeds can sprout into new plants. Continue reading

Gourmet Gator Juice

tall glass o' gator juiceMarathon training, at long last, is tapering to an end, and despite my quest to find the ideal running food, the mere idea of packaged bars and goos and gummy things has seriously begun to turn my stomach. The one power product that I still looked forward to after a long run was Gatorade, but then one morning not so long ago, I watched someone drinking a bottle of it and thought, “No one should be drinking anything that is that shade of anti-freeze blue.” Suddenly, the fictitious flavors like “Rain Berry” and “Glacier Freeze” in the refrigerator case of my corner bodega seemed ominous rather than refreshing.

And then we went to The Grocery in Carroll Gardens. The Grocery is one of those restaurants that we don’t usually talk about on this blog, not because it is not delicious, but because it’s the kind of upscale grub that is already championed by publications like the New York Times, publications that have actual restaurant critics with actual expense accounts.

Anyway, we were treating ourselves to dinner in their lovely garden, and one of the co-owners, Charles Kiely, brought us a little scoop of hibiscus sorbet to finish our meal. When we raved about the yummy, tangy flavor, he told us that he developed it when he began to have qualms about what was really in Gatorade. “So I made hibiscus tea and put a bunch of salts and sugars in it,” he said. “We drink it all summer.”

That seemed like too good of an idea not to try it myself. Continue reading

Move Over Hot Chocolate, I’ve Got a Beer

Superstorm Sandy, giving us Ohioans an excuse to drink good beer and worry about New Yorkers

Monday night Ben and I sipped Edmund Fitzgerald porters from Great Lakes Brewing and listened to the icy rain pummel our windows. We were waiting out Superstorm Sandy with candles, matches, and more beer within reach. The Mighty Fitz, to this day on the floor of Lake Superior, proved less seaworthy than Ben and me. Central Ohio has not been hit hard, though there is snow on the ground and the promise of even stronger winds and more rain. All this hubbub about the east coast being wiped off the map initially made me a little skeptical, but I worried for all my friends out there anyway — so I texted them to remind them to stock up on beer before the stores were down to Natty Light.

Since we’re headed into the winter storm season early, here’s some advice about how to stock up before the next one hits. You never know how long you’ll be stuck inside with the same increasingly-smelly friends and family members, so you should always prepare for the long-haul. While I usually gravitate to beers of heavy gravity, high alcohol content is, in this case, a detriment. What you really need is a session beer.

Session beers are often defined as well-balanced beers of 5% abv or lower. They do not hit your tongue with violence, nor do they leave you puckered. Essentially, they are easily-palatable brews gentle enough to enjoy for hours without worrying about sloppily embarrassing yourself. Continue reading

Hurricane Food: Chili Tips from the Midst of Sandy’s Formidable Clutches

chili!Believe me when I say that I am not trying to make light of anyone’s storm hardships, but let’s face facts: there’s a lot of boredom that goes hand-in-hand with weather catastrophes. Ever since the subways shut down last night, there has been a good deal of thumb-twiddling here in Brooklyn while we count our canned goods, watch storm porn on weather.com (NEW! IMAGES OF SANDY’S WRATH) and wait for the damn thing to finally hit land. An unexpected side effect of that boredom is that Jason and I, unhampered by the burdens of actually earning money this Monday morning, have been eating unusually well.

Jason rescued bags full of basil from the possibly-doomed hoop house yesterday, and then set about producing vast amounts of pesto that we have been gulping down with the last gasp of the year’s tomato crop and anything from the refrigerator that would pain us too much to see spoil. Today I whipped up a big batch of chili. Chili might just be the perfect hurricane food: should the power go, we can warm it up on the stove, and should the gas go, it is not too disgusting eaten cold. Besides, that article in this weekend’s NYT magazine about those crazy-old Greek people indicated that we should all eat more beans. So take that, Sandy!

Here are some chili tips for you, whether you’re in the middle of a hurricane or not: Continue reading

Cool Things I Learned from “The New York Times Magazine’s Food & Drink Issue”:

Isn't this a nifty way to get them out? Yes, it is.

The original kitchen whisks were handfuls of twigs used in 17th Century Europe.  Two hundred years later, the Victorians began making them out of wire.

Al Michaels has “never eaten vegetables.”

Ital food, the food of the Rastafarian religion, is vegan except for the inclusion of fish.  And here I was thinking that the West Indian places in my neighborhood that sell “soy chunk stew” with roti were making concessions to the marketplace.  As if Rastas make concessions.

5,000 years ago much wine was made in qvevris, huge beeswax-lined clay pots that are buried in the ground.

California’s Central Valley is the world’s largest Class 1 plot of soil.  It’s the largest supplier of canned tomatoes in the world and grows most everything under the sun.  Three of its cities are among the five poorest in the nation, and the microscopic dung from industrial megadairies and feedlots and the exhaust trapped between the valley’s mountain ranges make the air taste like shit and rank amongst the most polluted in the country.  The place is going down it it doesn’t get checked.

A farmer named Paul Buxman is promoting his California Clean system, which unlike an organic classification system allows for chemical fertilizers but limits participants to farms less than 100 acres and which have active plans promoting healthy soil and local ecosystems.

We have no national food or farming policy that protects our farmland from depletion or promotes the public health.

The Times ran an illustrated telling of the Frederick the Great Potato Scheme I believed I had noted here (but was apparently mistaken, and which I will now have to address next week), adding the fact that folks to this day place potatoes on Old Fritz’s grave

There exists a photo of Bob Dole eating a hot dog in such a way that it sure looks like he’s giving a blowjob.

Because there's no better way to turn The Politician into The Common Man than making him eat in public.

Jonathan Swift: Puzzle Nerd and Foodie?

swift

"Riddles always make me a bit peckish," he is probably thinking.

This week, I came across a collection of poetry riddles that Jonathan Swift and his pals used to mail back and forth to each other as a form of light entertainment in 1724. (Let’s pause for a moment and appreciate that there was an age in which mailing puzzles to one’s best friends was considered a raucous good time. I think I was born in the wrong era.) I was particularly amused by one called “On the Posteriors,” which is really worth looking up. But I also found this one, which is related to the culinary arts and therefore scores a place on this blog. Can you figure out who the “I” of this poem is?

Though I, alas! a prisoner be,
My trade is prisoners to set free.
No slave his lord’s commands obeys
With such insinuating ways.
My genius piercing, sharp, and bright,
Wherein the men of wit delight.
The clergy keep me for their ease,
And turn and wind me as they please. Continue reading