The Idiot Saveur

Sweden Part 4 of 5: Göteborg

noreply@blogger.com (Idiot Saveur) — Tue, 13 Sep 2011 09:02:48 PDT

If you compare Sweden to California in terms of size and city locations we were traveling north to the central coast. But instead of Morro Bay or San Luis Obispo we landed in Göteborg. The city is second-largest in Sweden after Stockholm and fifth-largest in all the Nordic Countries.

On our way to Göteborg we stopped by a beach and had an impromptu picnic in the tall grass growing right out of the sand. It was sunny and breezy. It felt like one of those perfect summer days.

Instantly you feel the change of scenery upon entering the city. Old buildings and cobblestone streets permanently paint the walls of your memories. It is where new meets old. If Malmö felt like 1940 then Göteborg felt like 1640. This was also the first place that I recalled seeing mountains and hills in Sweden.

Mimi gave us a first-rate locals-only tour through the pockets of her past. We also dined with her childhood friend Pele, at his home in the hills. He had an incredible wine cellar blasted into the foundation of his home!

His female companion Ulla, made us the most impressive boeuf bourguignon and baked veggie casserole. She topped off the meal with a hand-made ice cream and her rhubarb compote.

The next day we took our tours of the city. We peeked into several indoor farmers markets with a incredible selection of meats and fish. We also looked at some of Mimi's old stomping grounds.

Later that day, we stormed (literally) the castle at Péle's second home on the island of Marstrand. A short 5 minute ferry ride brings you to the island which has been around since the 13th century. In the 17th century Carlsten's castle was built.

Seeking refuge from the rain we popped into a little cafe for some warm pleasantries.

Overall, Göteborg turned out to be a great little place with both big city feel and small town charm.

Sweden Part 3: Malmö (continued), the Story of Bambi

noreply@blogger.com (Idiot Saveur) — Mon, 13 Jun 2011 06:53:16 PDT

An early painting of Bambi in her modeling days. (click any photo to enlarge)

In 1931, Charlie Chaplin's City Lights premiered at the Los Angeles Theatre. Also, 5 people were shot and killed by Swedish military at the town of Ådalen during a union protest. It was also the same year that a 17 year-old girl named Jackie Mitchell struck out Babe Ruth and Lou Gehrig at an exhibition game. 1931 was also the year that Mirja's grandmother, Bambi was born. With all those years come many stories of change and discovery. One thing we discovered was Bambi's homemade Kanelbuller, a classic Swedish cinnamon bun.

Bambi's Kanelbuller, yum!

Scene of the crime.

A big part of traveling to Sweden was to celebrate Bambi's 80th birthday. It was a surprise party hosted by her two daughters, Mimi and Anette. They also invited about 20 family members. Initially, I had no anxiety about meeting them. But as the event got closer people would ask things like, "are you ready to meet a whole lot of new family all at once?" or "you're going to have a great time and everybody is going to love you." Suddenly, I started having flash-backs to my childhood when people would say, "oh he's just playing with you, he likes you," right after their dog had tackled me to the ground and proceeded to maul me to death. And then it happened. I could feel the pressure and nervousness start to build.

Okay, Sweden still has one or two blondes.

When I first thought of Sweden I assumed that everyone would be blue-haired, blonde-eyed and at least 6 feet tall (even the women). As it turns out, many are. But, like many countries, Sweden's gene pool grows bigger and more varied every day. Years of immigration are starting change the once homogenous population. In fact, I wasn't even the shortest person in Sweden-maybe the second shortest.


Yet another version of the räksmörgås or shrimp sandwich.

At Bambi's surprise birthday party I got a good sampling of the population and the food up close. And everybody was very nice and remarkably polite. It was the first time that I had met almost all of them. But very quickly stories, histories and jokes were exchanged as if we grew up in the same neighborhood.

Bambi flanked by her two daughters.

No really, I'm not Swedish.

Skoal!

I was quite surprised to find so many vegetarian options in an area filled with such great seafood. This was where I had the first of many tasty asparagus dishes. They love their asparagus.

Guess who's in a rock band.

It turned out that many of the folks at the party also had not met or spent much time with each other. The evening was a time of good food, good conversations and ultimately good future friends.

The end to a lovely evening.

The next day we had a nice afternoon at the country-club of Bambi's sister, Siv. Afterwards we went to her home for some strawberry short cake that she had made in advance. I could get used to this kind of living.

Hey that looks like...white asparagus.

Don't the Swedes ever get sick of this?

Food presentation in Sweden seems to be very important.

Moo, or baah.

Felix, Peppe and Siv.

WOW!

Got to respect a gal that rolls her own cigs.

I'm not leaving.

So far, Sweden was quickly carving out a place in my heart as well as my stomach. Continuing north, we would eventually say goodbye to our friends in the south as we made our way to our next destination and adventure, Göteborg.

Sweden Part 2: Mexicans in Malmö

noreply@blogger.com (Idiot Saveur) — Wed, 01 Jun 2011 01:42:33 PDT

Europe's second tallest residential building, The Turning Torso, Malmö, Sweden.
CLICK ON ANY PHOTO TO MAKE LARGER

A short 15 minute train ride across the Øresund Bridge brings us into Sweden. The train station is very clean and looks brand new. But the only thing I'm concerned with is the one glaring omission of this new station-a bathroom. And no trees either.

Mirja's aunt, Anette has a place in the suburbs of Malmö called Limhamn. We hop into a cab and arrive at her door in 10 minutes. We are starving and can't wait to see what Swedish surprise we will feast on during our first of several nights there. What a surprise it is. Taco night! With hard shells too.

Just like being back in LA.

I am shocked to see that Quorn, fake meat products, have made their way to Scandinavia. I'm sure that in a region where seafood is king, finding such items is not easy and I really appreciate Anette's efforts to cater to my whiny vegetarian needs. It turns out that Quorn is made in the UK by Marlow Foods and has been since it's beginnings in the mid 1980s. I always figured it came out of some little, hippie love shack in Topanga Canyon, California. Regardless of origin, Anette puts a wicked seasoning into the mix that would make the indigenous people of LA proud. Then I put a high class American touch on the meal by showing the group that by putting the hard shell taco into a soft tortilla you can keep your taco innards intact. That little culinary secret comes from the fine Taco Bell franchise (for Swedes not familiar with Taco Bell just insert lots of sarcasm into the previous statement and you quickly get the picture).

In the summer, the sun doesn't set until very late, Limhamn at night.

I decide that one way to get to know this charming little town was to see what the locals buy at their neighborhood markets. So I take a short stroll into one of their grocery stores and find mushrooms as clean and white as the people who buy them. There are racks and racks of canned seafood as well as several meters of cold cases filled with fresh bounty from the sea. Even the sausages and meats are beautifully laid out. And coming from a vegetarian, that says a lot. I also learn that organic or "ecological" as they call it in Sweden is also a big craze like it is in the States.

Non-refrigerated eggs. Who knew you could do that?

The way herbs were meant to be treated.


Knäcke Bröd isn't just for Ikea.

The security guard at the store is very helpful since I came to the market alone. The Swedes have a remarkable handle on the English language and humor. She explains a few things for me and doesn't make any mention of the fact that I am photographing food in the middle of the night. Maybe she just thinks I am a friendly American with a big sense of curiosity. Kind of like the tweakers who you find roaming the toy-aisles of 24 hour drug stores back in the US. Well, somebody has to represent.

Even I could live here.

Think they like seafood in Sweden?

Holy shrimp!

This basket has recessed wheels. Bad ass, it's like the Volvo of small shopping baskets.

Of course they're blonde and super white.

The next day, we have the standard Swedish breakfast of breads, butter, jam, sliced meats, cheeses, coffee, tea, yogurt and classic American heavy metal. One thing that strikes me funny is the fact that Anette is this sweet, generous woman who always has low level Iron Maiden or AC/DC playing softly in the background while she is cooking. If she teased her hair up a couple feet, wore a low-cut blouse and strapped on a leather harness she could have a very successful cooking show.

Shrimp in Sweden are apparently much sweeter than in the US.

Smoked fish at the local fish market in Limham.

We tour around Limhamn with Anette and check out the local fish market where we find plenty of fresh seafood and smoked fish. There is something very comforting about looking at the water while buying seafood.

Pretty much anything you might need in Limhamn can be found within a few feet. Liquor and wine is bought in stores that close around 6pm. Banks don't open until around 10am and most businesses shut their doors by 7 or 8pm. With the exception of a handful of bars/eateries, Limhamn is pretty quiet by 8pm. Only the occasional buzz of a moped whizzing by breaks the silence at night. Sounds like good living to me.

The Swedes really like their bread...

especially this guy.

No matter where you go in the world you find elitism. Dog bar.

Young Oliver shredding as Ueli checks out his ride.

We should all fart hinder. I smell Idiot Saveur t-shirts.

Kids in a candy shop. Anette, Mimi, and Mirja.

Licorice candy with fine, powerful salt coating seems to be very popular here. A trip to the candy store reveals dozens of varieties. I quickly adapt and proceed to rot my teeth out.

There seem to be more dogs per capita here. In fact, one begins to wonder who's really running this town when you find that dogs get their own seat at the bar.

During dinner that night Anette and Mimi whip up a feast with buckets of shrimp and Aquavit. I get to see another side of Anette as she leads the group in many cheery drinking songs.

Anette sings a drinking song and Mimi translates the hell-raising lyrics. Ueli's reactions are great.

Hard cheese marinating in sauce, yum

Them shrimps got eyes!

Smoked fishes.

Stinky cheeses and figs, perfect.


I practice Kung Fu while Mimi and Anette feast on shrimp, cheeses, fish and beer.

Skoal! Mirja, Bambi and Ueli toast.

So far, I love this place. I wonder what will be next in this sleepy little town. What other secrets will Anette reveal in the coming days? I had no idea things were about to get so big.

Sweden Part 1: Cool Copenhagen or Yes I Know It's Not Sweden But Just Wait Until We Cross the Bridge

noreply@blogger.com (Idiot Saveur) — Wed, 01 Jun 2011 00:04:57 PDT

I'm pretty sure this building is really old.

Planning my first trip off the North American continent was exciting. The itinerary was simple: from Los Angeles, Mirja and I would travel to New York and meet her parents at JFK. Then all of us would fly to Denmark where we would then take a train to Sweden and meet family and friends while seeing the countryside and tasting the food. The excitement started much sooner than I expected. Upon our 6 am arrival at LAX, I realized I forgot my passport 22.5 miles (36.1 km) away back in Silverlake. Morning rush hour traffic in Los Angeles can be a very daunting event in much less stressful situations. The thought of Mirja traveling alone to our connecting flight in New York where she would then have to explain to her parents why I was not on the flight and that they would probably have to wait an extra day in Copenhagen for me was nauseating. I likened the feeling to the time several years ago when I opened the envelope from the IRS announcing the commencement of my tax audit.

We arrived at the airport early enough to actually consider the absurd possibility of driving back home to get the passport. Our good friend Jordan, who drove us to the airport, was more than willing to accept the challenge of driving back across the densely packed sea of cars that makes up the fearsome Los Angeles landscape and fighting back through it yet again in less than one hour. With some high-speed, fanciful driving, he did it in 50 minutes and much to the joy of Mirja, we made it on our flight-together. Thanks Jordan.

Time travel capsules: twice the capsules, twice as fast.

We finally settled into our seats as we began the long journey to Denmark. Traveling 13 plus hours in tiny little coach class seats was a little unnerving. My special meal selection called the Asian meal was a terrible mixture of a frozen vegetable medley along with some brownish rice with some other kind of grain mixed in. One advantage of international flights however is free booze-and lots of it.

An ivy-covered 7-11 convenience store in Copenhagen, Denmark.

A wonderful bakery of freshly made goods.

Denmark was not exactly what I expected. Although, I was too jet lagged to really expect much of anything. I did not think I would find 7-11 convenience stores everywhere in Copenhagen. They were however, the most posh 7-11's that I have ever seen. Stocked with gourmet-adjacent food, and wifi computer stations, the stores look more like high-end food boutiques. If Whole Foods and the local liquor store had a baby it would produce one of these 7-11's.

Super eco-friendly? Disposable wooden utensils.

Yes, he really drives this 3-wheeled coffee truck.

The people of Copenhagen seemed pleasant and helpful. There were so many folks just relaxing at outdoor cafes and restaurants that it made me wonder if anybody works. Then I saw some burley construction men working in their heavy duty attire complete with clogs. I found that especially amusing.

Where sunshine can be a luxury, blankets make sitting outside a possibility regardless of the temperature.

Anybody seen my bike?

Copenhagen is a beautiful city with more bicyclists than cars filling the streets and sidewalks. The metropolis is incredibly clean for the number of humans that occupy this densely packed area.

First of many shrimp sandwiches made this a very happy crew.

It's harbors are lined with eateries and boats. I wondered if our trip across the Øresunds Bridge would reveal a Sweden that would compete for my affection.

My Big Fat Korean Burger

noreply@blogger.com (Idiot Saveur) — Mon, 16 May 2011 08:08:20 PDT

While the Low-Fat Korean Cooking cook book is a great resource for Korean food, I couldn't find a recipe for meat-jun. In my attempt to make veggie meat jun, I designed the perfect antidote to the Lap Band. Behold, the homemade veggie burger dipped in batter, tossed in panko bread crumbs and fried crisp in scorching oil. Who says vegetarian has to be healthy?

MY DIPPING SAUCE (make before you start the frying process)
1/2 cup soy sauce
2 tbsp sesame oil
1 tbsp of crushed red pepper flakes
dash of salt
3 cloves of garlic minced
1 tsp sugar
1 finely chopped green onion

Mix all ingredients and divide into individual dipping dishes.

BURGER:
1-package regular Lightlife Smart Ground
1/2 onion diced
5 cloves of garlic minced
1 egg
1/4 cup soy sauce
2 seconds of sesame oil
salt and pepper to taste
1/2 cup fine, plain bread crumbs like Progresso
4 tbsp vegetable oil

Mix all ingredients together in a large mixing bowl. Heat vegetable oil in large skillet. Then make ping pong sized balls in your hands. When oil is hot gently place your balls in oil. Make sure the oil isn't too hot because you don't want to scorch your balls. Tenderly press down on your balls careful not to smash them. If your balls start to crack or split from too much pressure just use a couple of spoons to gather your balls back into shape. Flip the patties (no more ball jokes) after one minute. After additional minute remove and rest them on paper towels.

BATTER:
3 1/2 ounces of panko bread crumbs
1 cup flour
2 eggs
1/2 cup water
salt to taste
1 cup of vegetable oil

In a bowl, mix flour, eggs, salt and water until smooth. Next, heat oil in skillet. Spread panko out on a dinner plate.

Then dip burgers into batter completely covering them in sumptuous goodness. Next, gently toss them in panko.

Finally, fry them in oil for about 1 minute per side.

Remove and drain on paper towels.

Enjoy hot or cold with a soy sauce based sauce of your making or mine. Serve with white rice, salad kimchi or whatever tickles your fat little fancy.

NYC Dining Car

noreply@blogger.com (Idiot Saveur) — Mon, 09 May 2011 16:10:40 PDT

Talking to diners on the L train. Photo by Yana Paskova for the New York Times.

Some people bring a granola bar, a bottle of water or maybe a sandwich. But on the afternoon of May 1, 2011 aboard the Brooklyn-bound L train, some people brought a 6 course meal including a starter of fluke crudo with bone marrow mayonnaise and trout roe. Followed by caviar, foie gras, filet mignon, purée of ramps, poured warm from a silver teapot, over black garlic, morels and a prosciutto crisp, and for dessert, a pyramid of chocolate panna cotta.

The event was hosted primarily by A Razor, A Tiny Knife. They are essentially an underground supper club that describe themselves as "an educational, social and theatrical culinary experience." There were definitley theatrics. With servers, chefs and various support carrying fresh prepared food in different parts of the city along the subway route, the entire meal was served in just a half hour. These guys take the label "foodie" to an exponentially higher level.

Performer and wine connoisseur, Jonathan Cristaldi or as he is known to many, Jonny Cigar who describes himself as a Self-Appointed Master Sommelier and Poet of the Gutter, was allegedly the mastermind behind the stunt.

The Master of Fruit: Fruit Ninja

noreply@blogger.com (Idiot Saveur) — Tue, 03 May 2011 08:16:14 PDT

Yes this is a blog devoted to food. No I don't play video games... much. However, a friend recently showed me a game called Fruit Ninja by Halfbrick Studios. The premise of the game is simple. Fruit is thrown into the air and with your finger swipes you chop the fruit in half with your ninja skills. But you have to be careful not to slice the bombs or you will blow up all your efforts into fruit goo. Sound silly? It is. Is it fun? Very much so. The iPad version even has multiplayer mode so that you can play head to head with somebody else. The iPhone version is 99 cents while the iPad edition is around 5 bucks.

Gluttony is Good

noreply@blogger.com (Idiot Saveur) — Tue, 03 May 2011 05:23:33 PDT

Here is another treat from Palm Springs. The Parker Palm Springs resort has a great offer for guests that book a room for at least $199 per weeknight and $249 per weekend night. If you book one of those rooms you get a $200 food credit to all their restaurants and room service. That's pretty much like getting the room for free. With the price of food there, you can definitely spend all of that credit in one full day. It is called the Glutton's Delight. I have stayed at the Parker and it is very posh complete with spa, croquet, tennis and petanque (a game with balls that you... ah just click the hyperlink). Not sure how long this deal will be available so treat yourself and jump on it.

New Beastie Boys Video Going Greek

noreply@blogger.com (Idiot Saveur) — Wed, 27 Apr 2011 21:15:55 PDT

Every now and again you may be watching a movie and notice a bag of chips or a box of cereal or a can of soda in a scene that you don't recognize or have never heard of. Chances are that the brand in the film does not exist. The property department or art department has hidden the label so that they don't get sued by the company. Whether it's a car or a juice or beer, unless an endorsement deal has been made the brand has to be hidden or "greeked," as in "I can't read that, it might as well be Greek." Check out the well greeked beer in this full, uncensored version of the upcoming 30 minute Beastie Boys' movie, Fight for Your Right Revisited. At first glance the beer looks like Budweiser but after the art department got their hands on it people are none the wiser.

Palm Greens Restaurant

noreply@blogger.com (Idiot Saveur) — Sun, 17 Apr 2011 05:28:24 PDT

The desert communities of southern California are filled with eclectic mixes of people, businesses, and restaurants. About 110 miles southeast of Los Angeles lies one such city, Palm Springs. Over 2000 years ago the Agua Caliente Cahuila Indians were the primary natives of the area. They lived off the land's lush vegetation that thrived due to the hot weather and abundant water sources coming from aquarfers below the earth's surface. In the 1920's and 30's Palm Springs became a getaway to many Hollywood legends such as: Clark Gable, Dinah Shore, Bob Hope, Elvis, Frank Sinatra, Dean Martin, Sammy Davis Jr., and Marilyn Monroe.

Palm Springs is also the place where a fairly unique, wonderful restaurant calls home. Much like the original residents over 2000 years ago, Palm Greens Cafe deals mainly in organic, fresh, local vegetation. While items with descriptions such as: gluten free blueberry pancakes and spinach-nut burger may not immediately cause the salivary glands to kick in, the food is actually quite tasty. The eatery is not completely vegetarian. There are some fish and turkey items on the menu. Most everything is freshly made daily in small batches. Even the condiments are for the utmost politically or dietary discerning foodie. The next time you are in Palm Springs stop by for a bite during your mid-century modern architecture tour of the city.

Huevos Rancheros

Gluten free pancakes

A regular customer

Fresh baked goods

In case you wanted to know

The wall

Spice station

Louder Than Words

noreply@blogger.com (Idiot Saveur) — Sun, 10 Apr 2011 17:07:01 PDT

The Doughnut Man, in season

Artichoke pasta

Eggs

The Parhad Legacy

Mirja's magic

Home skillet

Aprés-ski beer

Inter-Racial Mixing

noreply@blogger.com (Idiot Saveur) — Sun, 03 Apr 2011 15:05:47 PDT

Different races and cultures some times have very different foods. Often times those foods don't mix-officially. For instance, when was the last time you went to a restaurant and got sushi and a side of spaghetti in marinara sauce together? Or how about paneer tikka and Szechuan chicken? However what you do at home is up to you. One such item that compliments many food dishes is kimchi, the Korean cabbage side dish that has been around for centuries. It is made from napa cabbage, salt, red chili pepper flakes, sugar, garlic and possibly some fish product. While traditionally it has been fermented, some prefer to eat fresher kimchi. Kimchi is a form of banchan, one of the many side dishes that crowd most traditional Korean dinner tables. Today we will look at one of the many uses of kimchi in an unlikely place-a sandwich.

Start out like any other day.

But don't fear trying something different.


If you only try the same things in life, life will always be the same.


Radical change requires radical thinking.


Once in a while it all just comes together.

Then we experience a pleasant surprise.

The Shining, or How I Learned to Stop Worrying about Dead People and Love to Sop

noreply@blogger.com (Idiot Saveur) — Sun, 03 Apr 2011 08:37:34 PDT

When many people think of the first time they watched the film, The Shining, they have terrifying memories of little Danny Torrance with his pre-ET finger and guttural mutterings of the word, "redrum." The pasty white, little twin girls who constantly chant, "Come play with us Danny... forever," gave many of us nightmares for weeks. Directed by Stanley Kubrick, the film is often referred to as one of the best psychological horror films. But I actually consider it to be one of the greatest psychological dramas with most of the "scary" elements of the story to be metaphors or allegories of isolation, lost hope, and maintaining sobriety from alcohol. Without a doubt the film also showcases some of the best work in the careers of Shelly Duvall and of course Jack Nicholson. If you haven't seen the film yet, watch it some late, cold or rainy night when you're home alone.

Usually, when I think of the film however, the first thought that pops into my head is not Jack's ax flying through the bathroom door followed by his infamous line, "Here's Johnny!" No, what I think of happens about 35 minutes and 27 seconds into the movie. Jack lays in bed when his wife played by Duvall walks into the room with a breakfast tray loaded with eggs and bacon. Jack gets up and and the two of them talk about how much they love living in the empty hotel in the dead of winter. During the discussion Jack dips his bacon in his soft gooey eggs.

That's it. That's what I love most about this film and what shaped an entire life of perfecting the art of sopping.

I am here to illustrate for you my knowledge of a beloved but dying art of sopping eggs.

Start with some over-easy or sunny-side up eggs and triangles of toast. Triangle toast is important because you need the sharp corners to stab with. Also try not to toast the bread too long or you will impede the soaking qualities of softer bread. It shouldn't be flaccid but certainly not too hard. I also prefer not to use butter or jam on toast that will be sopping. Think of a sponge that is already full of water and you will understand how to treat your toast.

Next, pinpoint the center of the soft spot. It may not be the center of the egg so investigate carefully.

After taking careful aim, stab confidently into the heart of your meal and watch the nectar of your eggs flow freely.

Once you have opened up the radius of an egg the remaining half serves as a dam to block the yolk from running away from your toast as you start soaking it up with a back and forth mopping motion.

When you have reached the end of the egg and all you are left with is yolk, the real joy begins.

Make sure you are working with a good straight edge or two and carve across your plate making big uninhibited turns.

Don't lick the plate. Happy sopping.

Tip Top Ramen

noreply@blogger.com (Idiot Saveur) — Sun, 03 Apr 2011 08:00:20 PDT

Many people associate the eating of instant ramen noodles with poor graduate student living or nutritionally challenged bachelor cuisine. To me these notions that ramen is something that you eat when you have either no money or no time are completely foreign-and I'm as foreign as they come. When you grow up in an Asian household ramen brings back fond memories of childhood much like mac and cheese and other comfort foods of many white bread Americans. Today I'm going to show you how to throw down some instant ramen with instant love and you'll see why over a billion Asian people can't be wrong.

Add noodles to boiling water and break them apart with chopsticks.

After putting the brick of noodles in the water you will probably be inclined to dump the stragglers left behind in the bag into the boiling water as well.

These tasty morsels are meant to be eaten "raw" while you wait for the main course to finish cooking.

This is where things start speeding up. Crack an egg and drop it into the soup. Then swish, swish. Turn off heat. Even though the directions say to cook for 3 minutes, don't. The noodles continue to cook after you've turned off the heat around two minutes. There are few things in life that are more depressing than soft, over-cooked ramen.

Then stir in the soup base and quickly get the delicate noodles out of the hot pot and into a bowl to slow the cooking process.

Add green onions, sesame seeds and red pepper flakes.

After sitting down and slurping up all the noodles many people throw out the broth-a big no-no.

Instead, add a scoop of rice to the soup and keep enjoying the savory goodness...

...until your bowl looks like this. Ah!

Reusing the Recycling

noreply@blogger.com (Idiot Saveur) — Mon, 14 Mar 2011 08:47:04 PDT

Most of us seem to be pretty conscious of the green revolution that's going on right now. Recepticles for recycling are everywhere. Some folks mail their old print cartriges to the manufacturers while others take spent batteries to special collection stations. But few of us actually put back into play the very things that we send out for recycling. Here are a few tips that will tap your creativity while nurturing the planet.

Lots of bottles, cans and containers that once stored food can now be home to all sorts of things.

Once held stinky soy bean paste, now holds food bag closer thingees.

Keeper of the peanut butter ginger chews? Not anymore. De-tangler of iPhone earbuds these days.

Used to stretch plastic over food. But now we stretch money over art.

It may be yesterday's news but it's tomorrow's gifts.

Ingredients: A New Documentary

noreply@blogger.com (Idiot Saveur) — Tue, 08 Mar 2011 07:01:35 PST

Teaming up with the American Cinematheque, Slow Food Los Angeles will host a screening of Ingredients, a documentary that shows how farmers, ranchers, chefs, and consumers are cooperating to create more sustainable food systems across the United States and to revitalize the connection between food, our local communities, and our health.

There will be a panel discussion right after the screening with Alex Weiser (Weiser Family Farms), Felicia Friesema (L.A. Weekly), and Martha Rose Shulman (author, cofounder of the Venice Cooking School, and New York Times contributor), moderated by Lisa Lucas Talbot (coleader of Slow Food Los Angeles and regional governor for Slow Food USA).

When: Thursday, March 10, 2011 beginning at 7:30pm
Where: The Aero Theatre, 1328 Montana Avenue, Santa Monica
Cost: Tickets range from $7.00 to $11.00 and are available online or at the Aero Theatre box office.

Dung Hummus

noreply@blogger.com (Idiot Saveur) — Fri, 25 Feb 2011 08:25:48 PST

Would you pay $11 for Baby Bee Brulee or tacos stuffed with Oaxacan-style dried grasshoppers? London restaurant Archipelago, and New York's Mexican restaurant Toloache offer diners choices off the beaten path. This article from the Wall Street Journal tells all. Click the video below if you have a strong stomach. While mealworms and crickets have long been consumed by cultures all over the world (also known as entomophagy), restaurants and scientists are now looking at the possibilities of mass human consumption of insects which are abundant, high in nutritional value and produce very little waste. Now about that dung beetle in your hummus. I dare you.

Prison Food-Eating In

noreply@blogger.com (Idiot Saveur) — Mon, 21 Feb 2011 08:09:14 PST

With over 2 million prisoners, the United States has the largest prison population in the world. Nearly 170,000 of those prisoners live in California prisons. All of those prisoners have to eat. At three meals a day that's over a million meals every two days! But when the food in the chow hall isn't good what do they eat and how do they cook it? In this interesting and humorous podcast we will learn how inmates get their food and prepare it from a former 15 year inmate.

Behind the Scenes: Making of, If You Were Here This Morning You Could Have Ate a Breakfast Burrito: The Movie

noreply@blogger.com (Idiot Saveur) — Sun, 13 Feb 2011 06:57:51 PST

A peek into the world of big-time Hollywood filmmaking on the set of, If You Were Here This Morning You Could Have Ate a Breakfast Burrito.

Pre-production.

Production.

Post Production.

The Film.

The End.

Soyrizo: Tasty Fake Meat

noreply@blogger.com (Idiot Saveur) — Sun, 03 Apr 2011 08:01:16 PDT

Spanish, Portuguese, and Mexican cuisine all have versions of a wonderful sausage called chorizo. If you've never tried chorizo you should. If you've tried chorizo, you should try Soyrizo. Real chorizo is made from a combination of meats (usually pork) and loads of fat. Soyrizo is made from soy protein and is non GMO. It is also vegan which is hard to believe after you taste it. Made by a company called El Burrito by Mark (who appears Caucasian) and Grace Roth in El Monte, California. Originally the couple operated a grocery store in a Mexican American neighborhood where the store was located. They made and marketed a salsa that turned out to be very successful. After several years Mark became rotund, developing a big cholesterol problem and had bypass surgery. Over time it became clear that Mark would have to change his diet and put down the chorizo to avoid further damage to his heart and health. Bummed, one of Mark's managers helped him develop Soyrizo and after two years they finally had a winner. Today the company markets many different soy products. I don't eat many machine built fake meats. Fake meats are plastic surgery for our diets and desires.

However, I still enjoy the Soyrizo and it can be used much like any other type of chorizo. My favorite application is in various breakfast foods. Let me show you in this short photo/video recipe (made with an iPhone 4, because The Best Camera is the One That's With You) a quick and easy scramble that will break your mouth.

First, bisect the tube in half. Half a tube feeds two average humans. Put the other half into a bag and store in your refrigeration system. Try to consume it all within a few weeks.

Next, chop up half an onion and bell pepper. I prefer red onions because they have more bite.

Chop a couple cloves of garlic.

Heat a skillet on medium high with two tablespoons of oil. Squeeze the tubular sac of Soyrizo into the hot pan.

Toss onions and bell pepper into skillet and mix together.

Then crack 4 eggs or 1/3 tub of tofu into the skillet and toss together.

While the food is cooking slice up a ripe avocado and some cilantro to accompany the meal.

This is also a good time to add the garlic.

Place the avocado on the non dominant side of the eater's plate and top with cilantro. I added some garlic breakfast potatoes. Enjoy

Unregulated Production of Roundup Ready Alfalfa Approved by USDA

noreply@blogger.com (Idiot Saveur) — Sun, 03 Apr 2011 08:02:02 PDT

On January 27, 2011, the USDA approved the unregulated distribution of genetically modified alfalfa. Most Americans won't hear about it. Aside from "green" citizens, commercial farmers and Monsanto stakeholders, most Americans will have no idea what the ramifications of this landmark decision holds for their families. But for a number of people this decision will have tremendous consequences and they are up in arms about it. Until a few days ago many people had no idea that a 46 month battle over the GM alfalfa even existed. So why all the fuss and should we all be upset over the judgment that will produce even more GMO food? First, a little background on the subject of Monsanto and GMO's.

Monsanto, one of the largest agricultural biotechnology corporations in the world, was founded in 1901 by John Francis Queeny in St. Louis Missouri. Queeny had been involved with the pharmaceutical industry for 30 years prior to starting the Monsanto corporation with $5000 of his own money. Over the last several decades the company has been involved with the production of various products including, plastics, DDT, agent orange, LED lighting, aspartame, bovine growth hormones (BST), and in the 1940's Monsanto executive Charles Allen Thomas, took part in the Manhattan Project which led to the production of the first nuclear weapon. Today they are the largest developer of genetically modified seeds. They hold patents on most of the GM seeds in existence. All of this has made Monsanto a highly controversial company. In 2010 Forbes magazine named Monsanto, "Company of the Year."

In 2005 Monsanto's Roundup Ready alfalfa was sold commercially. According to the bio-tech, "More than 5,000 farmers had planted Roundup Ready alfalfa on over 250,000 acres before a court ruling regarding USDA's administrative process halted further sales and planting." The company also claimed that, "Some of the benefits of RRA include a more productive and profitable crop, with RRA users self reporting a $110 per-acre advantage over conventional alfalfa. For many growers RRA also requires less use of crop protection products, providing both financial and environmental benefits."

The federal lawsuit that temporarily stopped the sale of GM alfalfa was filed in early 2006 by the Center for Food Safety in the U.S. District Court for the Northern District of California. The Center claimed that Monsanto failed to prepare an environmental impact statement (EIS). Finally, at the end of 2010 the EIS was completed and the USDA announced possibility of deregulating GM alfalfa. GM sugar beets have had a similar history. The USDA announced on February 4th of 2011 that GM sugar beets are to be partially deregulated.

So what does it mean to be Roundup Ready? RR crops contain modified genes that are resistant to Roundup pesticides. Roundup pesticides will kill any crops that are not Roundup Ready. In other words, you would plant RR crops with the intention that you would then cover them with Roundup herbicides. There are a few problems associated with this.

First of all, there is no conclusive evidence that genetically modified organisms (GMO) are safe for human consumption. Because of this fact it may be premature to produce food that contains the mutated genes. Although, most Americans eat GMO's everyday.

Also, the herbicide which is likely passed on to the consumer has been linked by scientists in several countries to major health problems. An article in Scientific American states that the herbicide Roundup can kill human cells, particularly embryonic, placental and umbilical cord cells.

Another problem associated with planting RR alfalfa is that the plant can easily cross pollinate with nearby crops which are not seeded with the GMO seed. A number of problems may arise out of this situation. The farmer with the accidental, unwanted GMO crop can be fined if he doesn't concede to the terms of the Monsanto Technology Agreement. He is responsible for all legal fees and fines which can be financially devastating to a farmer.

In the following year if his conventional or organic crops don't come back he will have to buy the Monsanto seeds and the Roundup Weed Killer again since he is legally unable to save the genetically modified seed. Some people claim that the biotech makes seeds that cannot be saved because they are sterile. Monsanto however, claims not to make the "terminator" seeds. If the GM seeds continue to contaminate farms across the country, only a few varieties of the crops will exist, most of which will be claimed by Monsanto. Monocultures are a bad idea because they can be wiped out completely if a pest finds a way to attack the plant. Whereas, when you have a variety of species then the chance of survival is much higher.

The prevalence of the RR alfalfa has an added possible downside which is that as it will be used for feed. If an organic farmer accidentally gets some of the Monsanto alfalfa in his feed for his livestock he will no longer be able to sell "organic," meat. Another possible outcome is for the the farmer who sells his product to overseas markets that doesn't buy GMO food products.

Currently, about 93% of alfalfa production is conducted without the use of herbicides and pesticides. So why would Monsanto feel the need to release Roundup Ready alfalfa? What would make them think their is a market for RR alfalfa? There is not a market for it-yet. They are about to create one. It is actually the model of business. Increased profit margins are the goal of every business whether a sole proprietorship or a multinational corporation like Monsanto.

The way Monsanto conducts business has been criticized by many people. Namely, farmers that have been sued by the company for selling crops that were cross pollinated with Monsanto seeds unbeknown to the farmers who claim ignorance.

Higher prices on organic food and food-like products may result from the deregulation of the RR alfalfa. Also, certain crops of organic foods may become quite scarce or disappear almost entirely.

A Guide to Healthier Eating: Food Rules

noreply@blogger.com (Idiot Saveur) — Sat, 05 Feb 2011 17:20:39 PST

By now many people have read Michael Pollan's Omnivore's Dilemma and In Defense of Food. However, his book Food Rules presents many of the ideas that are discussed in great detail in the two above titles in a greatly simplified and concise manner. If you've already read his other books, Food Rules can make a great gift to someone that has not. The book is laid out as a guide to ease the task of what to eat, how to eat and how much to eat. It is a great book to acquire in e-book format for your mobile device with the free Kindle software or any number of e-book readers. That way you always have copy of the guidebook whether you're shopping or traveling. Not that you necessarily need to have it with you at all times. The author tries to make the read an easy one and he does so very well. Pollan states very simply, "Eat food. Not too much. Mostly vegetables." That manifesto pretty much sums up the contents of the book. He does give some very useful tips on how to achieve a fairly healthy lifestyle of eating. The structure of the short book is in three parts: What Should I Eat, What Kind of Food Should I Eat, and How Should I Eat. These three sections are comprised of the 64 rules to eat by. They are not hard and fast rules that must be memorized and studied. They are basic ideas that have been around for a long time that just take some common sense to understand. The book is filled with adages and sayings that many folks have heard their own family and friends reciting over the years. Rule number 37 is, "The whiter the bread the sooner you'll be dead," which refers to the fact that most white bread is made of white four which is not much different than sugar. When consumed in large amounts it can adversely affect the levels of insulin produced in our bodies. The book is very flexible and easy to follow. Rule 64 states, "Break the rules sometimes." Here he talks about not going crazy by becoming a dietary zealot. Earlier he discusses the concept of "Treating treats like treats." That is to say that complete abstinence is not the goal but rather balance is key to having a happy and healthy life. Pick up a copy of the book if you haven't already.

Sweet and Savory Sex-Dr. Ruth's Sexy Diet

noreply@blogger.com (Idiot Saveur) — Thu, 21 Apr 2011 21:56:07 PDT

Food and sex have long been interconnected. In ancient Greece, couples that had difficulty producing offspring were encouraged to eat eggs and bulb onions because their shapes resembled seeds or sperm. In the 1976 classic film based on a true story, In the Realm of the Senses, Japanese filmmaker Nagisa Oshima directs a scene where a man and his servant insert eggs and sushi into her vagina and then eat it. Food and sex are two of the most personal and natural activities that humans perform. Both are required to maintain and propagate the species. They can also both be delicious when paired properly. There are many ways they work together or against one another. Here are a few ideas to keep in mind when dishing out such delicacies.

According to some studies, sexual activity in the U.S. is way down. A part of that could be related to dietary practices. Obesity and sexual libido have inverse relationships. As weight gain increases, blood flow to genitalia decreases. In other words, you can get too chubby to get a "chubby." Sex is a horizontal, aerobics art form.

If you are out of shape it is easy to get winded. Pace, stamina and flexibility can all increase a person's sexual enjoyment. That is why it is important to stay in shape if you want to maintain your sexual prowess.

Men can really benefit from eating plants according to Leslie Bonci, M.P.H., R.D., director of sports nutrition at the University of Pittsburgh Medical Center. "Plant foods are packed with nutrients and low in fat. As a result, they help keep the arteries unclogged and help prevent both heart disease and erectile dysfunction." So next time you're looking at that 5 pound Angus burger, consider the veggie burger as a form of erectile dysfunction insurance.

Nuts are high in the amino acid arginine, which helps create nitric oxide, a compound the body uses to build erections.

Pumpkin seeds and olive oil both contribute to healthy arteries which increases blood flow. Zinc, selenium and vitamin E are some of the healthy perks found in pumpkin seeds.

Oysters can can be good for a man's virility because of the zinc content. However, a person would need to eat about 50 of them before ever feeling the effects.

About 8 million women suffer from cases of urinary tract infections each year in the United States. Many of those occur while women are having sex because penetration during sex can cause bacteria to get pushed upward into the bladder. The tannins in half a cup of unsweetened cranberry juice, a natural antibacterial, each day, can decrease a woman's risk of an infection by 34 percent.

Yogurt that contains probiotic bacteria Lactobacillus, can prevent the spread of E. coli in the urethra. Finnish researchers discovered that women who ate this type of yogurt at least three times a week were nearly 80 percent less likely to have recently developed a UTI than those who ate it less. So why not have some dried cranberries in your yogurt in the morning and help insure a healthy urinary tract. Just because it helps deter E. coli, this doesn't mean you can shove spinach and raw hamburger in the vulva. In fact, there are a few things to know about food IN sex.

Remember that the vulva, anus, penis, and mouth are all made up of very sensitive tissue membrane. Therefore, these areas are very susceptible to irritation. Discuss any food allergies that your partner may have. Because a mild reaction might cause an allergic rash, but a more serious reaction could lead to anaphylactic shock or death.

You should also avoid inserting foods with oil or sugar into the body. Oil traps bacteria and irritants close to the skin, and is very difficult to wash off. Inside warm, wet areas, sugar encourages growth of bacteria and yeast. Vaginae (this is not a typo but rather the plural form of vagina-how interesting) are for baking babies and not bread so keep sweetened whipped cream, jams, fruit, chocolate, Champagne and other sweet beverages on the outside of the orifices.

If not using a condom make sure to thoroughly wash all food before insertion. Try not to use foods that have jagged, or loose pieces that could cause harm in delicate environments. If inserting food into anus do not use items that could get lost. It is advisable to choose food that have bases that are bigger than the anal opening.

Also, after food/sex play do not douche or perform an enema. These activities may seem sensible to many people, however, they actually shoot bacteria further into the body increasing the chances of infection. Let the natural flora and immune system of the body run it's own diagnostics program.

When I asked Dr. Ruth Westheimer about any other important things to keep in mind when incorporating food into sex, this is what she had to say. "Your most important sex organ is your brain. So if you believe that any type of food makes you feel sexy, then consuming that food can make you feel sexy. There is some evidence that there is actually an ingredient in chocolate that may cause arousal, but I don't think that has been confirmed by a scientific study. So you and your partner should just make up your own aphrodisiac and I am sure that you can make it work. (How fun might it be to order onion rings with your burger and only the two of you would know that these rings had a special significance for you.) As far as using vegetables or fruits as a dildo, it might be safe, but it also might not so why take the risk? Instead order something on line or at a sex shop that is made for that purpose, make sure that you keep it absolutely clean, and then you're unlikely to run into any problems."

So there you have it from a woman who's been around the block a few times and has some insight into the subject of sex. So get out there and cook up something hot. That is figuratively hot. We don't want to hear about anybody suffering 3rd degree burns from a "blazing hotlink" going somewhere it should not have gone. Happy cooking.

Fakin' Bacon-Facon!

noreply@blogger.com (Idiot Saveur) — Fri, 28 Jan 2011 09:54:36 PST

One thing that I really miss is bacon. But of course there are many reasons to stay away from "the cured belly of a swine carcass," as the USDA defines it. The preservative sodium nitrate which has been linked to pulmonary heart disease is one reason. Other reasons include high levels of salt and fat. Both of which can lead to heart disease and diabetes.

There is another option that many will find to be quite healthy and delicious-mushroom bacon, or facon as I like to call it. It is easy and fun to make so here is a brief tutorial that will add that delicious touch to many dishes.

Preheat your oven to 400 degrees Fahrenheit.

To make facon, I use shitake mushrooms. You can also use large oyster mushrooms. After cleaning and drying your mushrooms of excess water, chop the stems off with a knife. Refrain from pulling the stems off because you don't want to tear holes in the caps.

Do not discard the stems. Throw them into a ziplock bag and store them in the freezer. They will come in handy some day when you want to make a soup and need some woody texture and deep flavor for a soup.

Next, tear a piece of parchment paper and fold it in half. Situate the fold towards your body. This will protect you in the event of splattering mushroom parts. Open the paper and place your mushrooms gills down on the parchment. Leave a couple of inches between each mushroom because they will grow in the following instructions.

Close the paper over the top of the shrooms. Then take a mallet or meat tenderizer (a small sauce pan will also work) and gently smash the fungi into round discs.

Pour some olive oil on a plate.

Gently lift the mushrooms off the parchment paper and coat both sides of them with olive oil from the plate. Salt the mushrooms to taste.

Now take that same parchment paper and set it in a shallow pan. Cut the paper to size if you are using a toaster oven which is what I recommend when preparing facon for two. Put the pan into the oven for 10 minutes. But keep an eye on it to make sure it doesn't burn.

After 10 minutes, turn them over. Bake for another 10 minutes. The idea is to get them slightly crisp. How crisp is up to you and what application you have in mind. For crispier facon, cook longer.

There you have it! Real bacon taste without real bacon. I chopped mine up and tossed it into a pasta carbonara as if it were pancetta. I subbed tofu instead of eggs, and tossed the pasta in an olive oil/sage butter with spinach and garlic. Breakfast fit for a vegetarian king.

Soy Story-You Can't Handle the Truth

noreply@blogger.com (Idiot Saveur) — Fri, 28 Jan 2011 09:55:49 PST

Some of you may have heard concerns over the consumption of soy products. This is of special interest to vegetarians, vegans and lactose intolerant people. The debate regarding the health benefits or risks of consuming soy products cannot be settled in this article. In fact, the soy debate cannot be ended by anyone at this time. But I would like to point out some of the arguments to inform you of what everybody is talking about.

Opponents claim that the use of certain soy products can increase chances of breast cancer in women, brain problems for men and sex development for infants.

However, supporters of soy based products (namely non GMO) claim many dietary benefits. Soy is classified as a complete protein like most red meats. However, unlike meat, soy contains no cholesterol. Soy can be cancer minimizing in diabetes, and reducing inflammation is also said to be a benefit of a soy diet.

An example of the complexity regarding this issue is the fact that soybeans contain a high level of phytic acid, which has many effects including acting as an antioxidant and an agent that aids in removing heavy metals like mercury from the body. Interestingly, phytic acid is also accused of inhibiting the uptake of important minerals because of its chelating characteristics.

Soy beans have been in the US since 1765 when a sailor named Samuel Bowen brought the seed of the plant to Georgia. Today soy beans are a multi-billion dollar industry led by giant corporations like Cargill and Monsanto so it is too difficult to decipher who is telling the truth when so much money is at stake on both sides of the debate.

Whew! So basically you have to make your own choice about soy. Fermented soy beans make up tofu which I have grown up with. As far as I know I'm perfectly healthy and don't appear to be suffering from too much estrogen in my formative years. If you are a soy consumer, a few rules might ease your mind. Use fermented soy beans (tofu), always stay away from GMO products whether soy based or not, and cook with high heat. Some opponents also claim soy milk is bad for you but I drink it and don't seem to have problems with it. Although my first choice is raw, unpasteurized cow milk. For lactards, raw milk is a great choice and tastes great. Ah, but that is another debate and a future article.