International Relations Between Japanese Sushi and the American Way

This week, the Washington Post featured sushi chef Kaz Okochi of Kaz Sushi Bistro. An immigrant to the United States, Okochi “worries about the state of genuine Japanese sushi, the kind that requires years of training, an almost obsessive attention to detail and a passion for fresh, clean flavors… He foresees an America full of casual sushi houses, where the fish might be frozen and the rice is not prepared in-house. A place, in short, where the designer maki rolls steal the spotlight from those elegant rectangles of seasoned rice and raw fish known as nigiri.”

A place, one might argue, like Sticky Rice, where the Post interview took place. Sticky Rice serves tater tots in a pail besides its sushi creations. Is this the kind of future we envision for our children?

Perhaps. Because I posit to you, fellow friends of the fork, that perhaps the sheer American-ness of our sushi is what makes it so audacious and special. A shining example: that same Sticky Rice launched the world’s first sushi roll into space. Soaring beyond the Earth’s atmosphere, the Godzirra Roll, made with crunchy shrimp, avocado, cream cheese, spicy sauce, cucumbers, tempura and tobiko, held up against the elements, as you can see in its flight video. And that’s a sushi roll built to last.

Not to be outdone by its solid counterparts, wine has also gotten into the space race. This week, a British winemaker announced Meteorito, a Cabernet Sauvignon infused with a 4.5 billion-year-old meteorite from the asteroid belt between Mars and Jupiter. The question now… How will America compete?

Think Outside the Cinnabon

Fast-food establishments are an iconically American institution. And this week, they’ve shown us the best of what is possible by forging breakthrough partnerships between the taco and breakfast pastry sectors.Taco Bell has begun selling breakfast, and among its offerings are Cinnabon Delights.

But that wasn’t the only marriage of two marvelously American paragons: Starbucks announced more of its locations would start selling booze. [hold for applause]

It’s just further evidence that when we all work together, and keep our sights set on our shared goals, we win. We all win.

Let’s Get More Done

I leave you tonight with this parting thought: our citizens are cynical. And in this age, can you really blame them? Sure, this nation can launch sushi into space and eat tacos before 10AM, but what next? When will the real action begin?

To those cynical Americans, I say look around the corner, to that bright light up ahead. It cries out just two simple words that beckon you to keep faith until next week. Those two words?

MEAT WEEK.

Photo by Thomas Hawk

In 2012, the hamburger is prominently woven in the fabric of our day-to-day lives. Whether it be in your local family restaurant, your fast food favorites, or your higher end sit-down establishment, the hamburger has a place everywhere. It wasn’t always so. When looking at the history of the hamburger, a few key dates defined its role in modern society.

1836 – Can’t Have a Hamburger Steak Without Hamburger

1836 brought the first appearance of hamburger steak on a menu, at Delmonico’s in New York. Many consider the hamburger steak to be the ancestor to the modern-day hamburger. Burger purists may not want to accept that assertion since it’s missing a bun, but we can’t deny that, much like everything, the hamburger had to evolve from something.

1900 – The Hamburger Revolution Begins in New Haven

Photo by kaszeta

The Louis’ Lunch hamburger is not like anything we have today. As an early incarnation of the burger, Louis’ version does not have the common bun we’re so used to. Rather, the patty was sandwiched between regular slices of toasted white bread. While it might not resemble what we have today, all burger lovers owe a debt of gratitude to Louis’ Lunch.

1921 – Billy and Walter go to White Castle

Photo by Morton Fox

When you think of White Castle, you’re probably zoning in on Harold and Kumar and their trek to the famous establishment. Owner Billy Ingram and cook Walter Anderson probably could never have imagined that publicity. White Castle is often credited with inventing what we know as the modern-day hamburger, made with ground meat placed on a griddle with onions, then placed between a soft yeast bun. When it opened in Wichita, Kansas, White Castle sold their iconic burgers for only five cents.

1924 – Enter the Cheeseburger

When we think of a hamburger these days, we don’t usually picture it without its best friend, cheese. In 1924, a man by the very suitable name of Lionel Sternberger, put cheese in a burger at his Pasadena restaurant. We can only imagine what major restaurants would try to put in its place if they didn’t have cheese.

Photo by FishRuan

1954 – A Fast Food Idea That Wasn’t a Kroc

The Golden Arches is a symbol more recognizable than most other corporate logos around the world. Ray Kroc opened his first McDonald’s location in San Bernandino, California, which revolutionized the world of fast food. Like it or not, burgers would not be the way they are today without McDonald’s.

1982 – An Equal-Opportunity Hamburger For All

In London, a jack-of-all-trades by the name of Gregory Sams created what he called the VegeBurger. For a long time, the hamburger had been something for the carnivore to eat. Sams’s invention allowed our friends, the vegetarians, to join in on the parade.

1984 – Where’s the Beef?

Picture this, a old woman walks up to your counter and asks that resonating question, “Where’s the beef?” In what made burger advertising more prominent, this commercial put Wendy’s on the map. More importantly, it was the first shot fired when it came to questioning the burger giants and the quality of their products.

2004 – Is That the Biggest Size You Got?

Morgan Spurlock’s released his eye-opening documentary Supersize Me in 2004. It’s the movie that forced many of us to give up on fast food establishments and seek out better, healthier burger options. The film demonstrates how fast food companies, led by McDonald’s, have contributed to North America’s growing obesity problems. It’s a little sad to see how much of a negative impact the hamburger has had on society, but in the end, it’s hard to hate this ever-present and delicious creation.

Sources: The Hamburger Through Time, Hamburger History

Photo Credit Robby Virus

On Mr. Lew’s Great Burger Search, Mr. Lew chronicles his eating adventures, from burgers and beyond, on his never-ending quest to discover the newest, most cutting-edge creations.

Describe your eating philosophy.

My eating philosophy is simple: I eat what I like. Though I like to try new things every so often, I tend to stick to what I like. It shouldn’t be surprising to anyone who knows me that I’ll stick to anything related to bacon. There’s very little on this planet that bacon can’t make better. Also, if I don’t like the way it looks, I won’t put it in my mouth. Other people react to me funny when I turn down octopus or squid dishes, but that’s where I draw the line. You’ll probably never find me at a fine dining establishment, but at a middle-of-the-road restaurant.

What’s your favorite burger of all time?

That’s probably the most asked question I get on a daily basis. I’ve been doing the Mr. Lew Great Burger Search since 2009 and I’ve had over 125 burgers. Each burger I try is different than the last. I can’t judge a burger based on objective criteria. If I were to single out one burger that I’d call my favorite, there would be no point to continue the search that I am so proud of. That’s the reason I call it the Great Burger Search— because there are more than one that can count as great.

Favorite burger toppings?

My favorite burger toppings are lettuce, tomatoes, caramelized onions, cream cheese, and obviously bacon. I choose cream cheese because it’s not something that you get in your everyday burger. I need to have lettuce and tomatoes because without them, the burgers tend to be lacking flavor. For me, since I spend a lot of time talking about bacon, it would be silly to not list it in my favorite toppings. Bacon is the accent that makes the burger so much better. If not done properly, the bacon gets lost and the burger sinks.

Where do you stand on veggie burgers?

I have yet to try a veggie burger. In my opinion, a veggie burger could probably never hold a candle to the real thing. However, one day, I’ll have to eventually add veggie burgers to my search. It’s not something that I’m dreading; I’m actually looking forward to it. It will add a new dimension to my search.

Next burger on your to-eat list?

The next burger on my radar is one at the Deville Dinerbar in Montreal. It’s a relatively new restaurant that offers class American fare with an upscale twist to them. They have a burger which is a take on the Vortex Bar & Grill’s Triple Coronary Burger in Atlanta. The burger has four 6-ounce patties with all the burger accoutrements between two grilled cheese sandwiches. It costs 35 dollars and is something that I want to try very soon.

What’s the best city for burgers and why?

I’m obviously going to be a little biased with this question since I spend the majority of my time in Montreal. I’ve tried burgers in Ottawa and Quebec City. I also hope to go to Toronto in the summer. I know that there are a lot of American cities that probably do the burger justice, but there’s no city like Montreal. In Montreal, we have over 300 restaurants that offer the burger on their menu. They range from your small family-owned establishments to your larger-scaled operations. The range and variety make the Montreal burger scene one that I’m glad to be part of.

What other sandwiches are you partial to?

I grew up eating simple ham sandwiches with mustard when I was going to school. As a matter of fact, I still regularly have them in my lunch. In Quebec, we also have steak submarines (hoagies) which are quite good. With the right amount of steak and cheese with lettuce, tomatoes, and peppers, there’s no turning that down.

McDonald’s or Burger King?

I’m going to say neither. I can argue for and against both those fast food chains. I mostly grew up with McDonald’s. My consumption of McDonald’s has steadily decreased in recent years and it’s not something that I rely on when I’m hungry. I would much rather go to Subway when I’m looking for something quick. I’ve had Burger King three times in the last 20 years, so I can’t really favor them. In Canada, we also have Harvey’s, which for a lot of people, myself included, is far superior to those two.

Your final meal: who, what, where?

My final meal has got to be a nice, simple bacon cheeseburger with a side of poutine and iced tea. It doesn’t matter where it is, as long as the right people are there. Those people would have to be the people I hold the closest in my circle. Also, I wouldn’t mind having people like Vince McMahon, Larry David, and Gordon Ramsay there. Those are all people who shape my views on life and allow me to live like I do. Plus, it doesn’t hurt that they’re all entertaining.

Editor’s Note: If you’re near Montreal, Mr. Lew just might let you accompany him on one of his burger escapades. And if you’re not, what American cities do you think best represent that all-American creation, the burger? Please weigh in in the comments below, and help me welcome Mr. Lew to the Menuism community! -Kim

Photo credit: Marco Derksen

For starters, Dan Evins, the founder of highway eatery Cracker Barrel, died from cancer on Saturday at the age of 76.

Next, Paula Deen confirmed long-held rumors that she has Type 2 diabetes. Deen also announced an endorsement deal with an injectable diabetes medication. She and her sons are spearheading the new public-relations campaign “Diabetes in a New Light,” advocating the use of the drug along with a diet of lighter foods and increased physical activity. Despite this “new light,” Deen told the New York Times that she would not change her own lifestyle or cooking style drastically, other than to reduce portion sizes of unhealthful foods. “I’ve always preached moderation,” she said. “I don’t blame myself.”

And in crime news, Young Lee, co-founder of the Pinkberry frozen yogurt empire, was arrested Monday night at LAX and booked for assault with a deadly weapon. According to police records, a homeless man was begging at an off-ramp last June when Lee and a companion had words with him. According to witnesses, the two men chased and beat the homeless man with a tire iron. Detectives could not locate the homeless man for a time, but witnesses reported the license plate of the attackers’ Range Rover, which returned to a rental in Lee’s name. Federal databases alerted detectives that Lee was on a flight from his native Korea, and detectives from the LAX Fugitive Task Force and the FBI met him at the airport and arrested him.

Yikes. Quickly, Pinkberry Senior Vice President of Marketing and Design released this statement:

Mr. Young Lee has no involvement with Pinkberry, our partners or our more than 170 stores world-wide. Pinkberry ended its ties with Mr. Lee formally on May 1, 2010. He has no influence or input into the company in any way, and the parties have not been in communication with one another since Mr. Lee’s exit. While it would be inappropriate for us to speculate on the allegations in question, we can say without hesitation that Pinkberry values the communities we serve and stands against acts of violence of any kind, especially those involving the most vulnerable among us.

In other words, “we’re not with him.”

But the news this week wasn’t all bad: To coincide with the premiere of “Bizarre Foods America,” a Travel Channel survey showed Americans might be getting more adventurous in their food habits. Surveying 2,292 U.S. adults, smoked raccoon appealed to 39% of survey takers while 18% said they would dine on guinea pig. Only one in 20 would have duck testicles or cow placenta, but give it a few more years. They’ll come around.

Mashable posted their list of 5 iPhone Apps for Frugal Foodies. These included Scoutmob, Blackboard Eats, Poggled, Tweat.It, and Daily Gobble.

And in other lists, The Daily Meal named their 50 Most Powerful People in Food. They included high-profile individuals such as Wolfgang Puck (#13), “Top Chef” head judge Tom Colicchio (#38); TV physician Dr. Oz (#40); and first lady and healthy-eating advocate Michelle Obama (#8). The list also includes lesser-known but still powerful names like Jim Skinner (#6), who runs a little fast-food chain called McDonald’s; Hugh Grant (#9) — no, not that Hugh Grant — who’s the big boss at controversial company Monsanto, purveyors of genetically modified seeds; and Bill Marler (#46), personal injury lawyer who specializes in defending people who contract foodborne illnesses.

The most powerful person in food this year? Brooke Johnson, President of Food Network. Want to see how she got to be so darn powerful? Check out the history of food on TV infographic, and it’ll be no question.

Got other news from this week? Post your headlines in the comments!

Our new Managing Editor

Tell us about your evolution as an eater.

My mom is Vietnamese and my dad is Japanese. Asians treat food as a central part of our culture, so from early childhood, food has always been a way for us to get together and for relationships to grow. As a kid, though, when it came to the food itself, I was actually a really picky eater. I had such a tiny appetite. I didn’t like spicy food. And I treated marshmallows like they were their own food group. Luckily, I grew out of it. I have almost no sweet tooth, I love my food super spicy, and I’ve come to appreciate a lot of different flavors and cuisines. Now I eat just about everything. And a lot of it.

So then what’s the most adventurous thing you’ve ever eaten?

Last fall, I took a trip to China so I could volunteer with the pandas. It was an amazing experience, and the food made the trip all the more amazing. I went to a Sichuan hot pot restaurant in Chengdu where I ate pig brains. And I have to say, I’m in love with pig brains. They taste like really creamy eggs.

Pig brains aside, what foods are you constantly seeking out?

I love cheeseburgers. I’m not sure I’ve met a burger I didn’t like. And I’m totally hopping on the ramen bandwagon that’s sweeping LA. Sushi is also a fave. And tom yum soup. And seafood. And tacos. And… well, I’ll stop there; I sound like a total fatty.

Do you have a favorite cuisine?

I can’t say that I do. I’m definitely a food enthusiast, but I’m not a food snob. I’m pretty equal-opportunity—I can get equally excited about a fancy steak as I can about Chicken McNuggets. But if I were to pick a few cuisines, I’d say Vietnamese, Thai, and Italian.

Is there anything you won’t eat?

I will try pretty much anything, so at least I can say with certainty that I don’t like it. But as I mentioned, I don’t have much of a sweet tooth, so it’s pretty easy for me to pass on dessert. I told my friend I’d rather have a birthday baguette than a birthday cake. It’s weird though… I have a weakness for caramel. So I do like some sweets, I just don’t really crave them.

Would you put candles on your birthday baguette?

If the candlelight helps soften the butter, of course I would.

What’s your favorite food-related TV show?

I love Anthony Bourdain, so “No Reservations” and his new show “The Layover” are definitely up there. But I have to say, I love watching reruns of the original “Iron Chef.” Episodes that were recorded fifteen years ago still seem cutting-edge when it comes to the food. I actually listed Masaharu Morimoto as one of my heroes in a grad school essay question. “Iron Chef America” is lame, though.

Last question. Name your top 5 restaurants of all time.

Deep breath. Okay. I’m going to name the first five that pop into my head, and I’ll probably regret leaving something out later. But here goes:

Did we miss anything? Add your questions for Kim in the comments, and please help us welcome her to the team!

This guest post comes courtesy of Recipe-Finder.com, the largest recipe search engine online. Preparing you for a culinary adventure that will open the doors to more than a million of the most delicious recipes that can be found online. Join us, in the smart way to find recipes.

Photo by Matt Gipson

In previous columns we have talked about what it means to raise and finish a beef and about the art of butchering. Today we’ll discuss an intermediate critical step called aging. The purpose of aging is first to tenderize, second to change (and hopefully improve) flavor, and thirdly to increase juiciness. Aging is a process unique to beef and some wild game because of the maturity of the animal at slaughter. Common young meats like chicken, pork, veal, and lamb do not require aging.

There are two aging techniques used today. The first and most common is wet aging, and the second is dry aging.

Wet aging is most common because it fits the industrial meat model common in our country now. Large chunks of the carcass are sealed in vacuum-packed bags and allowed to age in refrigeration for 7 to 21 days or more. Because of the packaging, there is little water loss from the raw meat. (Lean beef muscle is 70% water). Thus, when you buy a steak at the store, or at a restaurant based on pre-cooked weight, some of what you buy goes up in steam during cooking. There is no art to wet aging; it is strictly a formula-based process that contributes to the commodity nature of beef that wants every piece of beef to come out exactly the same every time.

Now for the real deal: dry aging.

Dry aging originated when beeves were slaughtered at the farm during the cool season of the year and allowed to hang in the shed. The outcome of the aging process was variable depending on the current weather conditions, but usually resulted in a more tender meat product. Science and technology have caught up with the practical and dry aging is now a technical art. Today, dry-aged beef is hung in a room carefully controlled for temperature, humidity, cleanliness, and air movement. The time of storage varies depending on size of animal, fat cover, and desired outcome—factors that are largely subjective to the butcher. During dry aging, there is significant water loss from the meat, possibly as high as 30%. But most importantly, this is the process that gives dry-aged beef its significant eating superiority—particularly to the beef connoisseur. Time contributes to tenderness, and the enzymatic processes that occur enhance the flavor. Counterintuitively, the drying effect actually increases the beef’s juiciness by stabilizing and concentrating the fats.

Most people have not experienced eating a great dry-aged steak, because it is not readily available. Dr. Patricia Whisnant, President of the American Grassfed Association, wrote

“Dry aged beef can only be found in the finest restaurants, upscale groceries, gourmet steak companies and via the internet. However, it is even more rare to find dry aged beef which is grass fed. You have probably never experienced this healthy gourmet alternative unless you have gone to a fine European or Argentinian restaurant whose chef recognizes the finest beef in the world.”

For those of us who can’t or don’t patronize those kinds of restaurants, the only equivalent source of such great food is your local farmer or rancher coupled with your local small meat processing shop. It is a rare combination, but it’s worth looking for. You will get the full flavor of what beef should be, along with all the benefits of grass-finished beef. There will be a slightly higher price, but because you are buying real protein, the meat will not evaporate in steam as it is cooked.

So, back to youth with aging! With dry-aged, grass-finished beef, you get superior beef with all the health benefits to keep you younger longer. Grass-finished beef has higher Vitamin A, E, and beta carotine, higher omega-3, and higher cancer-fighting conjugated linoleic acids (CLA) than commodity beef. Add to this the great flavor of dry aging and you will look and feel younger.

Photo by bscjus

Red wine, it seems, has stolen all the thunder from its poor white counterpart. You never hear people raving about white wine’s health benefits, or how they can’t wait to pop open a big, brawny bottle of sauvignon blanc. Red wine, at least in America, has become the popular choice, creating hordes of red-only devotees who wouldn’t be caught dead sipping a glass of grüner veltliner.

Personally, I try and cast my wine net a little wider, and pay equal attention to reds, whites, rosés, and bubbles. As an equal-opportunity drinker, I often feel compelled to show red drinkers the light and prove to them that white wine can be so much more than a mouthful of buttery popcorn.

Some of the most revelatory and awe-inspiring wines I’ve tasted are white—think grand cru white Burgundy, aged Mosel riesling, or Savennières from the Loire Valley. That’s not to say that these stunning wines cannot be matched by their red equivalents the world over. They most certainly can, and are, but I say why discriminate? Just drink them all!

Generally speaking, red wine is easier to love, and easier to understand. It can be sleek and polished, powerful and impressive. White wine requires a bit more investigation and a little patience. White wine is the introspective, geeky guy who reveals his merits slowly and grows on you over time.

So listen up, red wine drinkers. Here’s a list of three whites to try that just might make a convert out of you.

Assyrtiko from Greece

Assyrtiko is probably Greece’s best known and most critically acclaimed white grape variety. It grows prolifically on the island of Santorini and the best examples very vividly display the wine’s close proximity to the ocean. You’ll find a ton of briny salinity, chalky minerals, and aromas of seaspray in these totally captivating wines. Look for examples made by the producers GAIA, Argyros, and Domaine Sigalas.

Viognier from Washington State

Viognier’s spiritual home is the northern Rhone in France, but wineries in Washington’s Columbia and Walla Walla Valleys have been embracing this grape with open arms and are turning out exceptional examples of this honeyed, peachy, and highly aromatic wine. Viogniers are typically richly textured and can feel almost oily in the mouth. But the bottlings I’ve seen from Washington tend to be a bit leaner and racier in style, which I prefer, and which makes them easier to pair with foods such as pork chops, rotisserie chicken, and rich shellfish like lobster and scallops. Look for viogniers made by K Vintners and Fausse Piste.

Rebula From Slovenia

Rebula, also known as ribolla in Italy, is one of Slovenia’s hallmark varieties that thrives in the region of Goriška Brda. Wines made from rebula tend to be full-bodied and rich on the palate, showing aromas of white flowers and beeswax, and mellow flavors of citrus, almonds, and hazelnuts. These complex wines are usually a deep shade of gold and oftentimes possess a nutty, sherry-like quality. Look for examples of rebula made by the wineries Movia and Simcic.

Editor’s Note: What other whites would you recommend for red wine drinkers?

Photo by EverJean

Everyone loves chocolate, that’s a given. So when our resident chocolate expert, Kate Steffens, recently wrote about the 5 Chocolate Pairings You Don’t Want to Miss, it got us thinking—and debating—about the best pairings for our beloved chocolate. Naturally, we turned to our Facebook fans to continue the delicious debate. Here are some of the most decadent suggestions.

We asked you to fill in the blank: “I love to pair chocolate with _________.” And here’s what you said…

The Sensualists

“My husband.” – Ashlie K.

“My mouth.” – Steve W.

“My mouth.” – Kathy M.

The Sweet & Savory Fans

“Chocolate-covered bacon.” – Kory C.

“Peanut butter.” – Tracey S.

“Hot buttery POPCORN!! Meal replacement!!!!!!” – Debra H.

The Lovers of Sweets on Sweets

“Caramel, nuts and ice cream!” – Angel M.

“Strawberries or ice cream. Melted chocolate.” – Mercedes S.

“Raspberries.” – Rosemary W.

“More chocolate.” – Holly P.

“More chocolate!” – Jo-Elle M.

The Beverage Enthusiasts

“Coffee!!!!” – Usman A.

“Coffee! I put a scoop of hot chocolate powder in my coffee.” – Amelia R. Flurer

“Pepsi chocolate syrup.” – Karen K.

“Port! Well, single malt Scotch, too.” – Tommy H.

“Tawny port…the longer it’s aged in the barrel, the better.” – Bill H.

“Dark beer!!!” – Boy G.

“Red wine.” – Barbara E.

“Red, red wine.” – Cheryl K.

“Red wine—but then I like to pair lots of things with red wine.” – Sandra L.

“Bailey’s Irish Cream, Chambord…” – Samantha E.

We’d love to hear what you think! Chime in below: what do you love to pair with chocolate? As you can see, anything’s fair game!