In the Market for Flowers

In the spring, farmers' markets sprout up all over the city like mushrooms after a first rain. Now, there's a chill in the air and soon all but the largest markets will be closing down for the season.



Today, Elaine and I skipped lunch...and headed straight for the market near my office. The mission? Giant bouquets of flowers for the bargain price of $5.








Throughout the city, Hmong women are a familiar sight at the farmers' markets. Each week, they haul an endless supply of flowers, sold out of gleaming white 5-gallon buckets. Rejected flowers are strewn on the ground, and grow matted as the day wears on.






The kaleidoscope of colors instantly makes me smile.







Short, stocky women with broad faces and jet black hair, smile brightly and ask, "You want?"












I gesture towards a bucket of pink and orange variegated dahlias. She winds her way through a sea of flowers, grabs a small bunch and raises her brow.

I nod.







A rapid stroke from rough hands, strips the verdant leaves from their stalks. From another bucket, she plucks tall, deep purple stems that remind me of exclamation points. This adds the final touch.






An exchange of smiles and cash completes the transaction.







Before I can get a solid grip on my bouquet, she looks over my shoulder at the mother-daughter duo behind me and says, "You want?"

Skip Work...

Skip work. Eat Sushi.
I'm quite sure Becky would agree!

The funky neighborhood of Fremont, home of the Solstice Parade (complete with naked cyclists...some wearing strategically-placed body paint...others, not so much!), is one of my favorite places to while away an afternoon. Yesterday, I was stuck in a mini traffic jam...waiting for the draw bridge to go down. Replete with a neon Rapunzel whose long golden hair cascades down the watchtower, sturdy, sea-faring boats pass underneath. Unbenounced to them, just above...our radiant Rapunzel patiently waits for her rescue.

On my way to Chocolate University, I snapped this through-the-windshield shot, waiting for traffic to pass.

Smack Yo Mama Good!

You know that moment when something is so mind-boggling delicious, your brain short-circuits and impulse takes over? In the South, appreciation sounds a little something like this, “Oooh weee, I'm gonna smack yo mama!"

While I spent time in the South, and I've certainly had some tasty bites, I didn't fully grasp the meaning...until I tried this gianduja ice cream. The recipe is Italian...but the expression that sums it up, is pure American.

Words fail to express how truly delicious this recipe is, but with a scoop of this gianduja nearby, all I can say is....

Mama?

Brace yourself!


If you're accustomed to making ice cream, there's a step or two more than usual in this recipe (toasting the nuts, rubbing the skins off, infusing the liquid.) I say...get over it! Every second spent working on this recipe is totally worth it!


Gianduja Gelato
The Perfect Scoop, David Lebovitz

Makes about 1 Quart (1 Liter)

1 ½ cups hazelnuts, toasted*
1 cup whole milk
2 cups heavy cream
¾ cup sugar
¼ teaspoon coarse salt
4 ounces milk chocolate, finely chopped
5 large egg yolks
1/8 teaspoon vanilla extract

Rub the hazelnuts in a kitchen towel to remove as much of the papery skins as possible, then finely chop them in a food processor or blender.

Warm the milk with 1 cup of the cream, sugar, and the salt in a saucepan. Once warm, remove from the heat and add the chopped hazelnuts. Cover and let steep at room temperature for 1 hour.

Put the milk chocolate pieces in a large bowl. Heat the remaining 1 cup cream in a medium saucepan until it just begins to boil. Pour it over the milk chocolate pieces and stir until the chocolate is completely melted and smooth. Set a mesh strainer over the top.

Pour the hazelnut-infused milk through a strainer into a medium saucepan, squeezing the nuts firmly with your hands to extract as much of the flavorful liquid as possible. Discard the hazelnuts.

Re-warm the hazelnut-infused mixture. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm hazelnut mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the milk chocolate mixture. Add the vanilla and stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according the manufacturer’s instructions.

*10-12 minutes in a 350 degree oven

Gentically Engineered Animals in America - Your Thoughts?

What's your position on Genetically Engineered Animals? The USDA wants to hear from YOU.

Whether you're for...or against GEAs, if you're a food lover....this is a call for action!

Visit this link and weigh in....

NEWS RELEASE

Karen Eggert (301) 734-0603
Angela Harless (202) 720-4623

USDA REQUESTS INFORMATION ON GENETICALLY ENGINEERED ANIMALS
WASHINGTON, Sept. 18, 2008--The U.S. Department of Agriculture’s Animal and Plant Health Inspection Service (APHIS) today began seeking information from the public and industry about whether additional consideration is needed when genetically engineered (GE) animals are imported or moved across the country. “Genetic engineering technology is expanding and evolving at an incredible rate,” said Cindy Smith, APHIS administrator. “We want to ensure that APHIS has not only sought the public’s thinking but also all available information as we consider the potential effects of GE animals on the U.S. livestock population and what our role should be in overseeing this developing industry.”

APHIS is requesting information on research conducted or planned on GE animals as well as the importation and movement of GE animals amid the U.S. livestock population. APHIS is also seeking input on actions and approaches that should be considered under the Animal Health Protection Act that would complement draft guidance issued today for public comment by the Food and Drug Administration (FDA). FDA’s draft guidance covers its requirements and recommendations for developers of GE animals.

The request for information is intended to gather public comment and information on GE animals for the agency to consider before determining any official guidance or policy.

“This is an excellent opportunity to hear directly from the public and industry,” said Smith. “We will thoroughly review the feedback we receive and will work closely with FDA to include a clear picture of how people, animals and the environment will remain protected.”

APHIS has been safely regulating GE organisms since 1986 and has overseen the deregulation of more than 70 GE crop lines.

The request for information is scheduled for publication in the Sept. 19 Federal Register.
Consideration will be given to comments received on or before Nov. 18. Send two copies of postal mail or commercial delivery comments to Docket No. APHIS-2006-0188, Regulatory Analysis and Development, PPD, APHIS, Station 3A-03.8, 4700 River Road, Unit 118, Riverdale, MD 20737-1238.

Comments also can be submitted on the Federal eRulemaking portal at http://www.regulations.gov/fdmspublic/component/main?main=DocketDetail&d=APHIS-2006-0188.

Comments are posted on the Regulations.gov Web site and also can be reviewed at USDA, Room 1141, South Building, 14th St. and Independence Ave., S.W., Washington, D.C., between 8 a.m. and 4:30 p.m., Monday through Friday, excluding holidays. To facilitate entry into the comment reading room, please call (202) 690-2817.

Chinatown

Whenever the travel bug gets the best of me, I head to Chinatown. Wandering in and out of shops, the streets are dense with the scent of grilled meats and garlic. From an open window overhead, you can hear swirling majong tiles pierce the air with a cacophony....tap-tap-tap....tap-tap-tap. They pause for just a moment, and then the carved tiles are set in motion again, scraping against well-worn tabletops.

I duck my head into a labyrinth of alleys. In the underbelly of dumpsters and loading docks, I discover children...mindlessly munching on mooncakes. Backdoors, propped open with boxes or buckets, the smell emanates from woks that sizzle and hiss. Dumpsters are filled with rancid cooking oil, earmarked for biofuel. And a nearby wall, caked with the ages of oils past, now dons a flurry of snow-white chicken feathers, suspended in motion.

Street side, a glimpse through the screen door reveals cooks, waiting out the lull, squatting on overturned milk crates. A shadow conceals the faces, but I wave anyway. They recognize me, and within a minute, I am being escorted into the kitchen. The quiet afternoon finds the kitchen at rest, with the exception of one elderly man, methodically preparing eggrolls. Beside him rests a stack of egg wrappers, soon to be stuffed with minced chicken and vegetables.

The men are amused by the novelty--a white chick in the kitchen....AND I am not the health inspector! I am the oddity here.

Gesturing towards my camera, a pantomime ensues.

Eventually, we come to an understanding. They want to take pictures with me.

I hand the camera to an older man with a shock of wiry black hair. Befuddled, he holds the camera upside down and studies the image on the back panel. His mouth draws up tight, and a quizzical look rests in his eyes. I upright the camera for him and a swell of laughter fills the kitchen. He readies for the shot, using the only English I've heard him speak, "One, two, Freeeee!"

One by one, I pose with each of the cooks as they take turns snapping badly blurred images.

After a round of solid handshakes and stiff hugs good bye...I move on. But before I can turn to walk out the door, a to go bag is awkwardly shoved into my hand. While I've been busy watching the eggroll man and having my picture taken, they've been preparing a special treat! As the meaning dawns on me, my eyes well up with tears and I sheepishly smile my thanks. I make a hasty exit before the tears have a chance to brim over....

As luck would have it, after the pupusa incident, both my camera and I were badly banged up, but lived to capture another adventure. Here's a few snaps from my aimless wandering on Sunday. (P.S. I'm playing with some photo editing software. If the color looks stripped out, that's intentional.)

This way...

Idle time at The Club.

Looking up. Birds in neon (over the door).

Side street.

Woks at the ready.

Eggroll prep.

See those discs on the right? Those are thin sheets of egg batter, fried in a wok.

The kitchen crew.

Closing.

He spoke gently into the phone and said,
"Tell your father I will give you a good life...."

Kong Sun Imports

The emporer's men.

(L) Inside, taped to the glass: "We will be back! Hope to see you soon!" G.V. Rest

(R) Outside, response written on the glass: "You are remembered and very much missed; please come back soon!"

Off-sites and the Traveling Spice Kit

Wherever you cook...success in the kitchen relies on order.

Watching the pros cook is a bit of poetry in action. There's an economy of movement that is essential to the job, and above everything, efficiency depends on order.

Off-site gigs present a slew of obstacles--from an unfamiliar layout to limited cold storage and power shortages. Adaptability...and a rock solid checklist are paramount. Carefully pack every last bit of equipment required for the job...and assume nothing. Then, check your list thoroughly and anticipate challenges.

To sum it up: off-site events are like camping...mixed with a bit of theater. Pack it in. Pack it out. And whatever happens...the show must go on!

My old client, Ethan, was a master at organization. I'll never forget the 20 course dinner he prepared. Held off-site in a spacious kitchen with limited equipment, he arrived just twenty minutes before the event. Before dinner, guests were milling about the space, enjoying a bit of bubbly. Meanwhile, I'm in the back, helping unload the car, which was driven on to a freight elevator and lifted two stories. Prepped to perfection, he was ready to go in minutes. The photographer shooting the event, showed a kitchen crew relaxed and at ease...cranking out course after course for 40 people.

This week, both my friends Kris and Marc are cooking at off-site gigs. Kris is whipping up her magic at a villa nestled in the hills of Tuscany. And Marc is on a houseboat in sun-kissed Eastern Washington. The meticulous preparation required for trips like these is quite fascinating. Dinner at Marc's and late night conversation turned to the task at hand. Menu selection, availability of ingredients, and budget constraints are just a few factors to consider.

While I'm sure Marc was armed with an arsenal of spices for his houseboat gig, this is his kit devised for weekend getaways. Fashioned out of an artist supply box, his kit stocks the most commonly used spices. Genius, no?

Careful preparation includes...an inventory list. With a penchant for luxe dishes, my guess is, that's Truffle Salt on the right.

It's Live!

CERN's 17 mile Large Hadron Collider Track



Remember the Waffle Man's talk at Town Hall?


At the time of his talk, the launch of CERN's ground-breaking experiment was mere months away. Coinciding with a large spread in National Geographic, the timing could not have been better. His talk was recorded by National Public Radio...and attended throngs of science buffs. Town Hall's 250 seat venue overflowed capacity with standing room only in the back.

And yesterday, they made history.

Near Geneva, buried deep beneath the earth, CERN's Large Hadron Collider sent two beams of protons, traveling in opposite directions around the 17 mile track. The trials were deemed a success...and yesterday, celebratory champagne bottles were popping in labs throughout the world.

Eventually, the two beams will be fired simultaneously in opposing directions, with the intention of colliding. In layman terms, scientists are trying to recreate conditions within split seconds after the "big bang." Studying that brief moment in time, they hope to unlock the origins of the earth.



Dubbed "The World's Largest Experiment," the ATLAS and the LHC projects at CERN have been years in the making. Billions have been invested and over 6,000 of the world's premier scientists have contributed their talents to this landmark project. While there is much work that remains, the project has taken a major step forward.


Google even marked the occasion with one of their famous graphics:

Alfresco Birthday Noshings

Seattle skyline view from Marc & David's place

My friend Marc turned the Big 4-0 this year...and threw a fabulous party to mourn the passing of his youth. To cater the event, he hired my friend Kris from Sook Enterprises. Together, they decided on a bevy of finger foods--bites that were easy to maintain a plate and a cocktail, with no silverware required.

When I got the call to come over for a preview of party noshings, my only question was, "How fast can I get there???"

Cheese presentation (on slate) with with pear moustarda

Marc is a fabulous cook and the ultimate host. His control freak tendencies translate into the most wonderful, well-thought out events. So naturally, when he scheduled this catering preview, Marc couldn't resist throwing in his own special touches....That's his cheese presentation above and here's a sampling from his vast cocktail napkin collection:

Fun cocktail napkins are great conversation starters....

The birthday boy...and party samples (detailed shot below).

Kris makes a beautiful spread, doesn't she?

One of each, plated

I love Kris' food. She designs menus that are packed with fresh flavors...and often feature a surprising twist. Vegetarian options are never a compromise...and delight meat eaters and vegetarians alike. Visually, the colors pop, adding to the festive party spirit...and her stream-lined platters create an easy, elegant touch.


Here's a look at the menu:

Tomato Basil Emulsion w/ rustic bread

Pecan Salmon Bites w/ crème fraiche asparagus tartar sauce

Herbed Chicken Medallions w/ ginger mandarin reduction

Asparagus wrapped in wontons w/ fresh lemon & kosher salt

Spinach Cakes topped w/ garlic jalapeno goat cheese, cherry tomato & shiso

Fried Goat Cheese & Cucumber topped w/ balsamic reduction, basil & lemon zest

Baked Figs wrapped in prosciutto & stuffed with blue cheese (Marc's contribution)

Assorted Cheese Board with pear moustarda (Marc's contribution)



Great food with a fabulous view and even better company...what more could you ask for?

Happy Birthday, Marc!

xoxo-T

Black Eyed Pupusas

"There she was just a-walkin' down the street, singing 'Do wah diddy diddy dum diddy'..."

Whoop!



My friend Connie is on an El Salvadorian kick and has been RAVING about a number of spots south of the city. We had plenty to catch up on...and some El Salvadorian investigating to do, so today we met for lunch. While she snagged a table, I was outside snapping a few photos.

No sooner did she mention my name, than I disappeared from view!

The amazing disappearing act was followed by a wail...more akin to a wounded animal....

While I was out snapping photos, I tripped on a drainage grate and plummeted to the ground. I tried to break my fall...but may have broken my arm instead. As my face sped towards the black-topped drive through, I remember thinking, "I can't stop this...."

Then...WHAM!

I laid there, stunned and motionless while my friend--still inside the restaurant, struggled to open the emergency exit (the closest door to me.)

In no time, a crowd of El Salvadorian men hovered over me in a bleeding, humiliated moment. Pools of blood dripped from an unknown origin. (My face was still numb and I couldn't quite tell where the wound was.) As it turns out, the titanium cat-eye frame of my glasses, both buffered my face-plant, and tossed askew, drove the pointed corner into the flesh over my eye. I've got a deep gash that somehow, appeared to pucker, and close on its own. Still, it's deep enough...a scar is eminent.

When I regained composure enough to stand, I took an assessment of the damage. Besides the bruised and swollen black eye, I now have extremely limited use of my left arm, and my foot somehow got tangled in the mess....

But even worse than my own injuries?

In the momentum of my fall, my camera was thrown and skidded to a stop 12 feet away. We found my batteries strewn in an 8 foot radius from there. The camera itself seems to have suffered even worse damage...and now is rendered quite useless.

I'm grieving the death of my camera even more than my own injuries. (As you may know, I carry it with me every day. It's now become an extension of me, ready to capture fabulous experiences at a moment's notice.)



I decided to grieve my camera later. There were more important things at hand. I hadn't seen my friend Connie in weeks and drove 20 miles to visit her favorite spot. (I'll think about the doctor tomorrow...)

So I rallied, and ordered a plate of pupusas!

Let me tell you...they were amazing...and totally worth the drive. I'm definitely looking forward to going back. Sorry, no pupusa photos, or shots of Connie's fabulous breakfast (served all day) with refried beans, fried plantains, house-made cheese, sour cream, and spicy scrambled eggs.


I do, however, have shots of the exterior, captured just before my fall. Over time, this building has spanned multiple incarnations. I suspect it used to be a bank, but Connie knows it as a former favorite Indian restaurant (some of the signage is still evident) and now, of all things...it's a popular El Salvadorian restaurant.



"El Salvadorian Pupuseria Titas"



Tita is the name of the cook...famous for her pupusas and house-made cheese. And now, they have endeared themselves to me with the fine treatment just after my fall. The boys raided the first aid kit, sharing everything from gauze to antibiotics, aspirin...and icy cold towels.

Connie, I can't thank you enough for your tender-loving kindness...and for ferreting out all the great hole-in-the-wall joints around town!

I am mourning the death of my camera.

But I also had a swift reminder of the things that are important in life. Things can change in the blink of an eye....And I'll always be grateful for the wonderful people in my life. YOU are the key ingredient in this oh-so-delicious life....

The Omnivore's 100

Streetfood vendors in Thailand. On the menu? Stir-fried grubs.




I must admit, I can be a bit squeamish about trying new foods....

Happening on a village market in Thailand, I took a pass on grasshoppers and grubs.

And when the Chef called me down to the restaurant with the lure, "I've got something for you to try!" I was less than thrilled to find a plate of bull's testicles (if I remember right, they were poached, then pan fried and sliced.)

Sadly, I turned down the birthday invitation to dine with my friend Shango on whole pigeon--with the emphasis of sucking the brains out.

But I am quite proud of the fact that I tried head cheese...even after I helped make it. (Splitting pig skulls and all....)

So when I spotted the Omnivore's 100 list over at Very Good Taste, I wondered, "How would I fare?" I seldom dine on a dare, but was surprised to see how many dishes I've actually tried. Mind you, there's a big difference between tried and enjoyed.....

How 'bout you? How many have you tried?

*****
From Very Good Taste:
Here’s a chance for a little interactivity for all the bloggers out there. Below is a list of 100 things that I think every good omnivore should have tried at least once in their life. The list includes fine food, strange food, everyday food and even some pretty bad food - but a good omnivore should really try it all. Don’t worry if you haven’t, mind you; neither have I, though I’ll be sure to work on it. Don’t worry if you don’t recognize everything in the hundred, either; Wikipedia has the answers.

Here’s what I want you to do:
1) Copy this list into your blog or journal, including these instructions.
2) Bold all the items you’ve eaten.
3) Cross out any items that you would never consider eating.
4) Optional extra: Post a comment here at http://www.verygoodtaste.co.uk/ linking to your results.


Tall Poppy Note: Completing this list took me down memory lane....moments, memories and tastes are in parenthesis.

1. Venison (My dad likes to hunt and we grew up with a constant supply of venison in the freezer. At meal time, my mom made a special effort to conceal its origin. Is it venison or hamburger? She'd never tell...)
2. Nettle tea (Chef makes a fabulous nettle soup, topped with a poached duck egg.)
3. Huevos rancheros
4. Steak tartare (Union makes the best...topped with raw quail egg yolk and served with hearty, thinly sliced pumpernickel toasts. Mmm...)
5. Crocodile
6. Black pudding
7. Cheese fondue
8. Carp (I celebrate Christmas every year with a large Polish family. Carp in the U.S. is considered an inferior fish, while for the Polish, it's standard holiday fare.)
9. Borscht (Same as above. Standard food with my Polish friends.)
10. Baba ghanoush

11. Calamari
12. Pho (In Seattle, Pho shops are everywhere. Whenever I'm sick, Pho is total comfort food.)
13. PB&J sandwich (I like mine with extra crunchy peanut butter, and if available, I prefer honey over jam. Bonus points for toasted bread.)
14. Aloo gobi
15. Hot dog from a street cart (Hot dog vendors abound in New York City as a quick and easy snack. Here in Seattle, the hot dog vendors come out after dark...and are situated near popular bars. Big, fat hot dogs with a smear of....cream cheese! Sounds gross, but it's actually quite delicious.)
16. Epoisses (My first and only taste of this cheese that frankly...smells like a barnyard, was dining with Tony Bourdain, filming No Reservations. Tony was absolutely giddy! The chef brought the epoisses out to the table in a pastry bag. I'll never forget Tony tilting his head back and squeezing a long stream of cheese into his mouth. For him, it was manna from heaven!)
17. Black truffle (Uber posh dinner...truffles shaved, tableside, over risotto.)
18. Fruit wine made from something other than grapes
19. Steamed pork buns (One of my favorite snacks when visiting the Pike Place Market. I like the curry-filled buns. Dodging tourists and weaving along the vendors, munching on a hum bow. It's one of my quintessential Seattle experiences...)
20. Pistachio ice cream (Busted! Becky, I still haven't made that recipe you sent....)


21. Heirloom tomatoes (Love them, but wow...at up to $10 a pound, the price can be quite staggering. Would love to grow my own sometime.)
22. Fresh wild berries
23. Foie gras (This stuff is like a badge of honor for foodies. I just had foie gras ice cream at Spur, a new gastro pub in Seattle. Excellent texture but I couldn't really taste the foie....)
24. Rice and beans
25. Brawn, or head cheese (Thanks to Noah and the boys at Porcella, I made my own, thank you very much!)
26. Raw Scotch Bonnet pepper
27. Dulce de leche (Marce from Pip in the City brought me some from Argentina. Raiding the fridge at midnight, I enjoyed dulce de leche by the spoonful....)
28. Oysters (Awww...man, I don't even want to go there....more on this one later. Let's just say, I've got a history with oysters!)
29. Baklava
30. Bagna cauda


31. Wasabi peas (One of my favorite snacks, purchased at Asian markets. With my mouth burning from the wasabi, they're addictive little things...)
32. Clam chowder in a sourdough bowl
33. Salted lassi
34. Sauerkraut
35. Root beer float (My favorite treat when I was a kid. Just after ice cream's plopped in a mug of root beer, I especially loved the ice crystals that form on the outside of the scoop.)
36. Cognac with a fat cigar
37. Clotted cream tea
38. Vodka jelly/Jell-O (Cheap party fare for the college crowd. The ratio of vodka to jell-o is important. My first attempt...we made vodka-jell-0-soup!)
39. Gumbo (In Naw'lins...Laissez Les Bon Temps Roulez, baby!)
40. Oxtail (Braised, long and slow...I automatically order this dish whenever it's on the menu at Tavolata.)


41. Curried goat
42. Whole insects
43. Phaal
44. Goat’s milk (Steve, a local vendor at the farmer's market, raises prized Nubian goats. He sells the most fabulous goat cheese, yogurt, and milk.)
45. Malt whisky from a bottle worth £60/$120 or more
46. Fugu
47. Chicken tikka masala
48. Eel
49. Krispy Kreme original glazed doughnut
50. Sea urchin (Sea urchin can be quite prolific in the Pacific waters. I'm a certified scuba diver and here, we hunt sea urchins and hand-feed them to wolf eels. Divers also make extra money by hunting urchin for export to Japan. On the surface, I first had urchin roe, served in a sauce.)

51. Prickly pear (in a margarita...yum!)
52. Umeboshi
53. Abalone
54. Paneer
55. McDonald’s Big Mac Meal
56. Spaetzle
57. Dirty gin martini
58. Beer above 8% ABV
59. Poutine (Steelhead Diner's version made with the Beecher's cheese curds...yum!)
60. Carob chips (My mom loved the idea of carob chips, for some reason. Not that she was a health nut, but even in our small Midwestern town, she was attracted to foods that were a wee-bit exotic.)


61. S’mores (Decadent camping in the San Juan Islands. We enjoy these on chocolate-covered graham crackers with toasted homemade marshmallows. Mmmm...)
62. Sweetbreads (Does it count if I didn’t chew? Eww…swallowed this one whole at the super posh San Francisco restaurant, Boulevard.)
63. Kaolin
64. Currywurst
65. Durian (Buying a bunch of odd fruits at a farm stand in Pimai, Thailand, we nearly got thrown out of our guest house for unveiling this stinky fruit on the premises.)
66. Frogs’ legs (Does it count if I don’t remember it? Hint: Mardis Gras. New Orleans. And yes, alcohol was involved!)
67. Beignets, churros, elephant ears or funnel cake (Elephant ears and funnel cakes are standard American fair/carnival offerings...)
68. Haggis
69. Fried plantain (I've got a penchant for traveling through Central America. It seems nearly every meal is accompanied by fried plantains.)
70. Chitterlings, or andouillette


71. Gazpacho
72. Caviar and blini
73. Louche absinthe (Foodie friends smuggled it in the US...in their kid’s diaper bag….)
74. Gjetost, or brunost
75. Roadkill
76. Baijiu
77. Hostess Fruit Pie (A favorite when I was a kid. Now? Ewww…)
78. Snail
79. Lapsang souchong
80. Bellini


81. Tom yum
82. Eggs Benedict (For the low-down on eggs benedict in Seattle, check out this thread on eGullet.)
83. Pocky
84. Tasting menu at a three-Michelin-star restaurant.
85. Kobe beef (There's Kobe beef and then there's beef, Kobe-style. A little branding can do wonders...)
86. Hare
87. Goulash
88. Flowers
89. Horse
90. Criollo chocolate (I recently had my first bite of this at the Chocolopolis grand opening.)


91. Spam (What's up with Hawaiians and their penchant for Spam? I just don't get it...)
92. Soft shell crab (Plucked fresh from the waters in Baltimore. The shell develops quickly on crabs, so it's key to get them early. How does a crab get a new shell? It exits out the back end of the carapace and hides until the shell develops.)
93. Rose harissa
94. Catfish (This freshwater fish is prolific in the waters where I'm from. My dad loves to fish, but was never fond of catfish...Have you ever seen giant catfish? Yowza. As a kid, I had nightmares--dreaming about those giant catfish lurking in my favorite swimming hole.)
95. Mole poblano (Friends and I attended cooking school in the Yucatan...and I've got a fabulous mole recipe from Los Dos Cooking School. This place is my idea of paradise.)
96. Bagel and lox
97. Lobster Thermidor
98. Polenta
99. Jamaican Blue Mountain coffee
100. Snake

Theo & Chocolate University

Theo Chocolate's 75% Cacao

Seattle is known for many things...Amazon.com, Microsoft, Boeing, Starbucks, the legendary Pike Place Market, and delicious microbrews. Taking the city by storm...let's add chocolate to the list.

It's no wonder Seattle played host to the Luxury Chocolate Salon. We've got more than a handful of fabulous artisan chocolatiers, and several destination-worthy chocolate shops.

But just a few years ago, when Joe Whitney bought a former brewery in the funky Fremont neighborhood, more than a few people raised eyebrows. In this unlikely spot, Joe built Theo Chocolate, the first organic chocolate factory in the United States. Thanks to a bit of dumb luck and happenstance, I was in the factory the day they pressed their very first chocolate bar.

The rest, as they say, is history....

Besides their commitment to organic and fair trade, what I respect about Theo Chocolate is their desire to educate the public. For a mere $6, you can tour the factory and gain an insider's perspective on the process. Here you'll learn about chocolate--from the harvest to bar....and enjoy samples galore!

Now, if you're in the Seattle area and you're a chocolate lover, listen up.

This fall, Theo is offering a series of classes, aptly titled Chocolate University. Taught by Theo's Chief Scientist, Dr. Amy McShay, these classes will take an in-depth view of chocolate. I'll be there...and look forward to sharing what I've learned. And if you want in on the action, find details and registration info here.

Theo's Chocolate University


Chocolate 201: Antioxidants and the Health Benefits of Dark Chocolate
The consumption of high cacao content chocolate has been associated with positive health benefits ascribed to flavinol antioxidants. Recent reports have implied that not all dark chocolate are created equal. We investigate the difference between the varieties of dark chocolate and why these differences might exist. We investigate antioxidants in the diet, how they are measured, and review clinical data associated with the consumption of chocolate.

Chocolate 202: Cacao Origins, Cacao genetics and the fermentation process
Three major varietals of Theobroma cacao (the cacao tree) are recognized in chocolate making: Criollo, Forestero and Trinitario. Analysis of the DNA of Cacao suggests that there are more than 1400 varieties of Cacao, implying that the genetic diversity is very high, although the majority of Chocolate is blended to improve consistency. In many ways, varietal and vintage trends in Chocolate resemble trends in the winemaking industry. We investigate genetics and diversity of Cacao and discuss how origin, genetics, and fermentation process influence the flavor of Chocolate.

Chocolate 203: The Chemistry of Chocolate Making
Recent advances in analytical techniques have provided insight into the molecular composition of Chocolate. The chemistry of Chocolate changes significantly during the fermentation, roasting, milling, and conching process of Chocolate making. We review the steps of industrial chocolate making in detail and investigate how modern analytical techniques have provided a unique insight into the 400 or so molecules that make up the exquisite and complex flavors in chocolate.

Chuckanut Drive

Have you heard people wax poetically about the Pacific Northwest?

Nine months of rain is a fair tradeoff for summers like this: sunset over the bay with the San Juan Islands off in the distance. Peeking behind low cloud cover, you can see the faintest glimpse of the Cascade Mountain Range.

This footage was shot from a scenic drive near Taylor Shellfish Farm. If you're in the area and get a chance to day-trip outside the city, Chuckanut Drive is the place you want to be. This 9 mile stretch offers incredible island, water, and mountain views. Along the way, you can pull off at Taylor Shellfish, grab some oysters and take in the splendor. Pack a cooler with wine, and you've got the makings for a perfect lazy day, Northwest-style.

From this vantage point, I ran into a real character named Bob Jones. He came to visit in 1974...and never left. With a minimalist lifestyle, he refuses to work in the summer and is often either kayaking or summiting the surrounding mountains (he's climbed over 300 at current count.) We talked about his energy-efficient geodesic home and the day everything he owned was stolen by hikers. He gingerly turned the conversation to conspiracy theories...and grew animated talking about what a crazy lot bear hunters were. Spending the bulk of his time in the woods, he assured me, there were plenty of bear hunters. "I can spot them a mile away! We nod and say hello, but it's best to just keep on walking. Those guys are crazy!"

On the night this film was shot, Bob was recovering from a shoulder injury...and aching to get out on the water. He gave me a look through his spy glass and talked about the flow of currents. Out on the horizon, a small boat bobbed on the water. What about the shoulder injury? He was exploring a nearby abandoned military base, fell into an unmarked crevasse.....

In lieu of a panoramic shot, I tested the video capability on my camera. The landscape is so stunning, I had to share. Above is my very first attempt at video....I didn't even know I had audio. That's Bob in the background, jonesing to get out on the water.

Doc Talk

Three: Impressions From the Struggle for Girls' Education (Nepal::Trailer) from NonFiction Media on Vimeo.

A note about the film:
Above is a trailer/teaser from Amy & Scott's work with Little Sister's Fund. This is a fabulous organization who is using education to eradicate poverty in Nepal. Educating females has far-reaching impacts to the local community and in that area of the world, it takes less than $3,000 send a girl to school....for 12 years. Click here to read more about Little Sisters Fund and their work.

A little known secret about me: I hate TV.

Film commonly associated with the American cultural identity drives me crazy. Don't even get me started on prime time TV in America. (I can live with out "reality TV" and news that is compromised by advertisers.) And for me, big budget entertainment offers little value. Car crashes, pyrotechnics, and special effects are gratuitous. I can provide my own adrenaline rush, thank you very much.

But documentary work is another story entirely. The lens brings you deep into the lives of others, probing, questioning, and creating a forum for dialog. Documentary filmmakers tackle the issues, frame it, and visually and bring it back to you. The more I learn about the process, I am in awe...and intrigued.

When I had the opportunity to sit in on a discussion with documentary filmmakers who just returned from Kathmandu, Nepal, I jumped at the chance...and got far more than I bargained for.

Amy Benson and Scott Squire of Nonfiction Media went to Nepal to produce a film for Little Sister's Fund. Fulfilling that objective, they stayed on in Nepal to gather more footage, and shoot for a longer piece. Thier blog documents trip preparations, challenges faced on site, and hours of editing. Whether you're "into" documentary work, or not, it's worth taking a look at their gear...and what it takes for this kind of trip. Gearhead love here, here, and here.

Scott and Amy have an infectious spirit...and delving in to the process of making the film, they laid it all out on the line...the good, bad, and ugly of making a documentary. Sponsorships, fundraising, assembling gear, framing the story, research, power challenges (solar, battery, etc.), and on it goes. On-site translation was particularly challenging. Once their work was finally translated, they found dialog that was off-topic or incredibly mundane. Amy explained that during an overnight visit, living in one of the huts, they later discovered the dialog was focused entirely on...the stranger in their home. "Do you think she likes rice?" "How much does she eat?"

Having been a fan of documentaries for a number of years, it was fascinating to hear their take on the situation. How does a project of that scale go from idea to concept to final, finished product? Does the end product resemble what you hoped for? Every project involves compromise. What did you compromise on...and what do you wish you hadn't compromised? What did you learn, good or bad, that changed the way you'd handle things next time?

The event was open to the public, but the demographic was predominantly filmmakers. So when Amy slid in a tip about an upcoming weekend...filmmakers discussing their work, challenges, and showing works in progress...I made a note. Later, I discovered the event is also open to "enthusiasts" and jumped at the chance.

So this weekend, I'm off to DocFarm.

I'm on a fact-finding mission...trying to figure out how I want to document my own round-the-world trip. Photo, film, or book? While I've been knee-deep in research over the past few months...this weekend adds another layer to that exploration.

The truth is, my only film experience includes a completely forgettable part in a movie that somehow ended up at Sundance (my character-- added at the casting call--might be credited as "girl in the theater.") And this one. Neither experiences add up to anything on par with this crowd, so I'll just keep my mouth shut...and absorb all I can.

Along the way, I'm going to stop and see my friends at Taylor Shellfish Farm. They're bringing in the harvest and I'm going to snap some photos. Stay tuned. It's going to be a very busy weekend and hopefully I'll come back with lots of scoop!

In case you're interested, here's a look at the presentations for this weekend:

The Real Dirt on Farmer John: Editing 50 Years of Personal History into 90 Minutes

Click Whoosh and Ars Magna: Mastering the Short Documentary Format in Five Grueling Days

On Native Soil: Licensing Media for a Nationally Broadcast Feature Documentary

Your Clips: An Evening of Documentary Film Discovery

Your Work in Progress: Soliciting Feedback

A Wink and A Smile: Nurturing Subject Intimacy While Respecting Privacy

Special Delivery: Candied Bacon Toffee

The other night I was at my local food mecca...and the guy behind the counter called out, "Hey, where's my bacon ice cream?!?" How's THAT for a greeting?

You see, I have a "special" relationship with my meat guy. I'm always asking him bizarre questions like..."Which cure would be better for...bacon ice cream? Should I go with more or less smoke, or sweet applewood?" Six kinds of bacon later, I left to play mad scientist.

It all started with my friend Dan over at Pie-Hole.

Bacon is the new Elvis...and thanks to a raging fan base, it's showing up all over the place. And in an effort to show his bacon pride, Dan upped the ante: "I have bacon chocolate AND I'm a member of the bacon-of-the-month club."

The gantlet was thrown.

I countered. "Well, **I** have Jerry's pork belly recipe." Jerry = Jerry Traunfeld, famed Herbfarm Chef. When he was at the helm, the Herbfarm was named the "Number 1 Dining Destination in America." Now we're all anxiously awaiting his new venture, Poppy.

A long, reverent silence followed....Jerry. Pork belly. Does it get any better?

Game over.

Or so I thought.

Dan rallied...and lobbed with, "Have you ever had D'Artagnan's wild boar?"

I scoffed, "Like I need to do mail order? Man, I make my own bacon!"

"Shut up!"

"True story."

Yes, people, this is how food sluts smack down. (You should hear us after a couple bottles of wine....)

The result of this turf war? A little show-and-tell in the form of our Swine Divine party. 10 courses of nothing but pig. (In my food-coma stupor I do recall a salad, but that was gratuitous. Ah well, Mom would be happy.) On with the pork fest...

We ended up having BOTH Jerry's Pork Belly AND Wild Boar.

Henry the VIII had nothing on us that night!

Swine Divine carried on through dessert when I made David Lebovitz's Candied Bacon Ice Cream--hence the bacon testing. And just when you think we couldn't find more uses for pork...the bacon ice cream was served in a dish made of Dan's fabulous candied bacon tuilles. Bacon knows no bounds...

Thanks to this venture, I have discovered....candied bacon is a revelation! Sprinkled with brown sugar and baked in the oven...no muss, no fuss, just sweet, tender bacon.

I began to think of candied bacon as a garnish...or rather, a nut alternative. ("Bacon: the Other Nut....")

Seized by a what if moment...

I wondered...what would happen if I took my favorite toffee recipe, and substituted the nuts...for candied bacon? Off to the lab, er, uh, kitchen for mad scientist, part II.

The result? Dan, Mr. Bacon-bliss himself, declared it the best toffee he's ever had! (Prancing...and the mumbled garble of the "Rocky" theme ensued.)

****

Back to the Meat Guy calling me out...

I stopped dead in my tracks told him, "I've got something even better! Candied Bacon Toffee. " At the thought of Candied Bacon Toffee...people are either repulsed...or in awe. He was still trying to wrap his brain around the idea.

"I'll bring you some tomorrow."

"Sure," was his dubious response.

"No, really, what time do you work?"

"I'm off at 9:00 am."

"What?!"

That night he closed the department down, and the next morning he would arrive to open at 5:00am. (Anyone still think the food biz is glamorous?)

Toffee. Delivered by 9:00am. It's the least I could do.

"I'll be here."

The next morning I woke in the wee hours to make a batch of toffee. Bleary-eyed, loads of coffee, and songbirds. Good thing I've made the base of this recipe a million times.

And now, without further ado....

Ladies & gentlemen, I present to you....Candied Bacon Toffee:

Salty, Sweet...and Bacon. What's not to love?

I have to admit, showing up at the meat counter...and giving something back...caused a minor sensation. But that was nothing compared to Mark's first taste of toffee. He spun around and shared some with the rest of the crew. "Don't think about it...just try it!"

My bacon muses...Mark Page and Adam Calhoun

The crew wore aprons that were already smeared and splattered with the morning butchery. And here I was, peddling toffee. I felt like I should be dressed in gingham and pig-tails...I was soooo out of place with my Betty Crocker moment. Still, I took solace in the universal brotherhood of bacon-lovers.

Wielding huge butcher knives, one by one, the crew shouted down the line, "Hey, do you sell this stuff?"

"Damn, this is good! Where can I buy it?"

Well, you can't buy it (yet!)...but you can make your own.

Start with some fabulous bacon. (If you have a Whole Foods near you...this Black Forest bacon is my favorite...but any bacon will do.) Or you could join the Bacon-of-the-Month club. Whatever. Hey...it's bacon. It can't be bad. It's the Universal Law of Bacon.

WARNING: Higly Addictive.

Now, on with the recipe:

Candied Bacon Toffee

Tip: Once your toffee is ready, things move very quickly. Mise en place is key, so get yourself properly set up before you begin.

For the candied bacon:
3/4 pounds of bacon
1/4 cup brown sugar

Toffee:
1 cup sugar
1/3 cup packed golden brown sugar
2 tsp instant espresso powder
½ tsp ground cinnamon
¼ tsp salt
1/3 cup water
1 Tbsp. dark unsulfured molasses
1 ¼ cups (2 ½ sticks) unsalted butter
Kosher salt

Preheat oven to 400 degrees.

For the bacon:
On a foil-lined sheet pan, lay out your bacon strips. Coat the top with brown sugar. Bake in the oven for 12-14 minutes, flipping over half way through the baking time.

Allow the bacon to cool until warm, then cut (with scissors) into 1/4-1/2" pieces. Reserve in a separate bowl. (The ends may be a bit crispy. Keep those for yourself...and enjoy while you pull the other ingredients together.)

Hint: It's key to work with the bacon while it's still warm. If you wait too long, it has a tendency to stick to the foil.


For the toffee:
Prepare your mise en place: in a medium bowl, combine sugars, espresso powder, cinnamon, and salt. In a small bowl or measuring cup, combine water and molasses. Butter a sheet pan or line with a Silpat.

Melt butter in a heavy 2 ½-quart saucepan over low heat. Add sugars, espresso powder, cinnamon, salt, water, and molasses; stir until sugar dissolves. Attach a clip-on candy thermometer to side of pan. Increase heat to medium; cook until thermometer registers 290 degrees (and no less!), stirring slowly but constantly and scraping bottom of pan with a silicone spatula, about 20 minutes. (You're on the homestretch when the molten toffee starts to become clear. If you're impatient like me...it will seem like this step takes forever. Stick with it....you're developing that lusty toffee flavor here.)

Once you arrive at 290 degrees, remove your pan from the heat, and quickly stir in the candied bacon. Immediately pour the mixture onto your prepared sheet pan; do not scrape the saucepan. Spread toffee to ¼-inch thickness. Use two forks to separate and distribute any bacon that clumps together. And finally, dust the top of the toffee with a light sprinkle of Kosher salt.

Stick the sheet pan in the refrigerator for about an hour (until the toffee is firm.) Break the toffee into pieces and store in an airtight container. Sharing is optional.

Ah...the limitless possibilities of pork. Toffee today...swine sculpture tomorrow....

Dan, Mark, Adam...thanks for the inspiration. Dan, just wait until Swine Divine, II. You won't believe what's up next!!!

FXcuisine.com....where have you been all my life???

Occasionally I stumble on great resources...Upon their discovery, the EUREKA! moment is so overwhelming...I'm convinced I've been living under a rock, or have been seized by a very long hibernation.

Today I discovered FXcuisine.com...and I don't think I'll ever be the same. This is my kind of site: smart and informative...with achingly beautiful photos. And it's free! What's not to love?


Here's a sampling (prepare to be green with envy):



Buying Spices in Istanbul

Tuffle-Hunting in Paris

Molecular Gastronomy Seminar

Behind the Scene at Alain Ducasse's

President Mobutu's Own Brandy

A Visit to Rungis, the World's Biggest Food Market

Foie Gras Terrine Chargrilled Like in Sauternes

More on the Examiner Gig & Other Musings

I managed to slip in a sentence or two about my new writing gig over at the Examiner.com...but here's more...

Originally, my title was the "Seattle Food Scene Writer" and I put heavy emphasis on what's happening around town and recently attended events. I'm still doing that...and I'm also working on an number of projects including chef interviews and purveyor visits. Thanks to this new gig, I'm happily discovering a whole new side of my city.

Since I'm writing about the Seattle scene over on Examiner, today, I've included a ton of links. There, you'll be able to find the lowdown on where to get the goods on everything from tagines to unpasteurized milk (for making cheese). See the column to the left. I've also got a list of Seattle-based food bloggers. If I've forgotten any of your favorite places, spaces or people, please let me know. I'm happy to include them.

I also compiled my list of reviewed restaurants:

- The Corson Building (with Matt Dillon...one Food & Wine's Top 10 chefs, 2007)
- Skillet (the Airstream trailer profiled in all the national mags...cranking out some of the most memorable food I've had in months)
- Via Tribunali Pizza (their pizza oven was deconstructed in Italy and shipped here just for that project)
- Molly Moon Homemade Ice Cream (taking the city by storm...)

And in case you missed it, I had the opportunity to meet with the Splendid Table's Lynne Rossetto Kaspar. She's absolutely wonderful and we chatted like old school girls!

Also worth noting is this post titled, "Who Are you?" It sheds a little more light on my background and bit of my own philosophy.

Whew!

What about Poppy? Well, things are changing, for sure. It's a work in progress and I'm still sorting things out. Behind the scenes, I've ramped things up considerably on my Round the World Trip. I've been doing tons of research, buffing up my technical skills, and interviewing anyone who will talk with me. More on all that soon.

I'll admit, I'm challenged for sure. Having two blogs and trying to figure out how to divide the content is a big struggle--especially because they both involve food. I've never successfully dated two people at one time, and now I'm finding it really difficult figuring out how to maintain to blogs. We'll see...It's a work in progress...but if you've been wondering where I've been, I've been spending some quality time over at the Examiner. Now that the "getting to know you" phase is over...I'm looking forward to spending more time with my first love. (Right here, thank you very much!)

At the risk of sounding like a big tease...I've got some juicy stuff on the horizon, and much more I need to catch up on. Please, bear with me. I've got a nice window of time over the next couple weeks....

Drama in Bloggerland...

Have you guys seen this post? Melissa at Alosha's Kitchen posted a recipe--with credit...and her modifications. Apparently Cook's Country didn't take too kindly to use of their recipe without permission and asked her to remove the post.

The weird thing is...the degree of reactions to the blogger world. On the one hand, you get Cook's Country actually hiring people to police their recipes and on the other, you get people like Dorrie Greenspan who proactively go out and comment on people's blogs. ("Yes, use my recipes and tell us about your experience." Things went awry? She'll even chime in with some helpful tips.) I really respect Dorrie for that and consider it one of the qualities that endear people to her.

This Cook's Country incident shines a spotlight on a number of issues in the blog world. Should bloggers be held to journalistic standards? The premise of a blog is a bit of "dear diary" on the web...for all to see. Who knew they would become so wildly popular? (As a side note...I find it particularly amusing that journalists are now writing blogs as a job requirement...but that's another story.)

But the question is: Where is the line between blogs and true journalism?

It's a perplexing question for a number of reasons. At the recent Food & Wine Best Chef events, they covered this issue. How do restaurateurs handle bloggers? Since I bring a camera everywhere I go, it's been fascinating to see the reactions. My experience run the gamut...free dishes from the kitchen (oh, camera, she must be important!) to not-so-polite requests for "no pictures" (food is art, and that's considered proprietary.)

Word on the street from the Food & Wine event?

Ignore bloggers.

But is that really the answer?

Do you really want to ignore someone who will likely give you free press...and no matter how large their readership is...spread the word about you? Having worn a PR hat, I can assure you, it's ain't cheap to create buzz. If bloggers are going to come along and do it for free...do you really want to ignore it?

But then there's the issue of accountability. If you as a dining patron are holding that restaurant accountable for a good meal, should the restaurant hold you accountable for higher standards in reporting? Being on the internet and the supposedly anonymous place that is, it's no excuse for malicious or vindictive rants. That's the kind of thing that gets a "real" journalist fired. And unfortunately, it's the stuff that drives web traffic--good, bad, and the uglier, the better. (Hits are hits, right?)

My own role is just as ambiguous...and has me taking a giant stride back, and asking myself lots of questions. Yes, I've got backdoor access into some drool-worthy kitchens, and I've got more than a handful of friends whose name you might recognize. Over the past couple years, I've had some mind-blowing experiences, and many of them never make it to my blog. Looking back, I wish I had written more. Whether I held back or was just too busy...it's probably a combination of both, but I wish I wrote more.

I too am caught up in the ying-yang of the blogger world. I have a new writing gig over at Examiner.com. And since I travel with a camera and a notebook every day...after each and every event, people ask me when the post will come. (When will you write about me?)

Since I attend 6-7 blog-worthy events a week and I have a full-time job, unfortunately I can't write about everything--even the events I really wanted to talk about.

The notebook?

The camera?

I keep those close because at the pace I'm going...I don't want to forget my life.

So, ying-yang happened when I was invited to visit a friend at her restaurant gig. I came home giddy from the experience and wrote a post about it. (I worried about professional bias, but since there had already been tons of buzz about the place...decided I was in the clear.) And yet, days later I was bumping into a snag, "When did I give you permission?" Permission? It never occurred to me to ask permission. Camera, notebook, two blogs...and you're my friend.

Did I really have to ask for permission?

The answer is yes.

Ying-yang, you see? 99% of the people I deal with can't wait for me to spread the good love, and then I bump up against one person who changes the entire course. Yes, I need to ask for permission. Yes, I need to learn the rules of journalism. I should be held to a higher standard and I'm grateful for it. (Time and distance has helped temper my judgment. When it first happened, I was hurt and angry, for sure.)

It's a murky arena out in bloggerland. New rules are being written. It's that shifting grey area (am I a journalist or am I just a blogger? And what rules apply to me?) that is still sorting itself out.

My theory?

Higher standards are better for everyone...including myself.

The Seattle Luxury Chocolate Salon & Tasting Notes with Alice Medrich

If you're in Seattle and you've got a hankering for chocolate, this is the place to be!

For years I've been meaning to visit San Francisco for their annual International Chocolate Salon. Drooling over the list of vendors, my fingers twitched and nearly bought air fare more times than I can count.

You can imagine my delight when I learned...the fine folks at Taste TV are putting the show on the road...and coming to Seattle!

Personally, I'm thanking my lucky stars...'cause I've been asked to be on the Tasting Awards Panel. (Whoo hooo!) Joining me will be Molly Wizenberg (Orangette, Bon Appetit), Eric Scigliano (Seattle Metropolitan Magazine), Matthew Amster-Burton (Roots & Grubs, Gourmet), Viv (Seattle Bon Vivant), Ritzy Ryciak (Conscious Choice Magazine), Julien Perry (KOMO TV) and Dana Cree (Tasting Menu.com, Pastry Chef - Veil Restaurant).

All I'm saying is...bring on the chocolate coma!! And I have been warned....unfortunately there's no medical cure for a chocolate-induced comas. (Do you sign a waiver for this kind of thing???)

Check out this line up of featured chocolatiers and confectioners:
Amano Artisan Chocolate, Kekau Chocolatier, Cocoa Chai Chocolates, Petit Noirs, Guittard Chocolate, Poco Dolce, Theo Chocolate, Blissful Brownies, Island Angel Chocolates, Alma Chocolate, Lula's Chocolates, Intrigue Chocolates Co., Andy's Handmade Chocolates, Fiori Chocolatiers, Dilettante Chocolates, Posh Chocolat, GrendelSweets Handcrafted Chocolates, Oh! Chocolate, Decadent Tastes, Cadeaux Chocolates, Emily's Chocolates, Cosmic Chocolate, Sweet Beauty Organic Chocolate Spa, Sol Rouge Wines and more.

When I saw the line up, I was thrilled...and worried. How am I going to try all that chocolate? And at what point do you experience palate fatigue? Is there any way to avoid it?

I had the opportunity to talk with Chocolate Maven, Alice Medrich, who provided some invaluable advice...

Chocoalate Tasting Notes from Alice Medrich:

- Taste from Dark to Light
Be aware that when you move from dark to light, the sugar content increases. Starting with the higher percentage chocolates, your palate will perceive the lower percentage chocolates as being much sweeter than they are. If at all possible, take a break before moving on to the next variety.

- Block out Distractions
Tasting nuances requires concentration. Close your eyes, wear ear plugs, find a quiet place...some people turn their backs to the audience. It's personal, but do whatever you can to block out other stimulus in the room.

- Use All of Your Senses
Sight, Smell, Touch, Sound, and Taste...all play a factor in the chocolate experience.

Sight: Is the chocolate shiny and tempered properly? Or is it dull?
Smell: Warm the chocolate between your fingers, cup your hands to your nose and smell. Is it fruity or smoky? Do you smell leather or coffee or vanilla? Be aware of aromas.
Touch: Warm the chocolate in your hand. Is it granular, waxy, or smooth?
Sound: When you break the bar, can you hear a resonate snap?
Taste: Take a small bit of chocolate and slowly let it melt slowly on your tongue. Lift your tongue to the roof of your mouth. What do you taste?

- Dealing with Palate Fatigue
Have you ever tasted a dish over and over again, and eventually failed to taste anything? All subtlety is gone and you no longer taste fine nuances. This is what's known as palate fatigue and it's a common occurrence. That's why, when you taste wine, they serve bland crackers. It cleanses the palate (like clearing the slate), enabling you to taste again....

Palate fatigue also happens after tasting chocolate over and over again. Alice advises eating water crackers....and drinking warm water. Warm water? Yes, the fat from chocolate accumulates on your tongue, and warm water melts the fat, clearing your palate in the process.

If you're in the Seattle area, do stop by. The Luxury Chocolate Salon is a bargain at just $20. You can expect tons of samples, chef demonstrations, book signings, and tons of chocolate available for sale.

Details:

Seattle Luxury CHOCOLATE SALON
Sunday July 13th, 11am - 5pm

Bell Harbor Conference Center
2211 Alaskan Way, Pier 66
Seattle

Georgetown Love

Have you seen these videos from Animoto? Upload photos from Flickr and let Animoto do the rest. This video (and soudtrack!) is based on my new favorite spot-- The Georgetown Truck Stop. How cool is this? Love it!

Champagne Wishes and Caviar Dreams...

Decadence...at its best

Picture a glass of bubbly in one hand...and a neat row of hand-selected caviar laid before me. Unadorned by anything but a delicate spoon carved of horn, the world's finest caviar was delicately scooped in succession.

Side by side, I sampled five caviars...observing the texture as plump beads burst against the roof of my mouth, releasing briney flavors with a hint of the sea. French reserve champagne provided the palate cleanser as we progressed our way to the climax: Iranian Osetra caviar, harvested from the Caspian Sea.

Yeah, I know....It's a rough life.

Did I mention it was 9:00 am?

Before the store opened, I met up with the owner of Seattle Caviar for a tasting. As we sampled our way through their selection, she explained the history of caviar, its impact on the global market, and we discussed how this delicacy is harvested. I was intrigued, and headed off to the library for more research.

Here's what I learned:

The word caviar comes from the Turkish word khavyar, and refers to the salted, unfertilized eggs of Sturgeon. This fish is found only in the Northern Hemisphere and like the alligator, has been able to survive since prehistoric times. Some varieties of sturgeon are giant. Beluga and freshwater Kaluga can live over 100 years and grow up to 16 feet long. Fully mature, they weigh up to a ton. Stories of lore say boats have been sunk as fishermen try to haul these behemoths from the sea.

Despite their size, these toothless, cartilaginous fish are quite docile and are prized not only for the female's eggs, but for the flesh, which has a meaty, delicate texture like veal. The swim bladder is also used to make isinglass, which is used to clarify wine.

Historically, Sturgeon have been found throughout the Northern Hemisphere (England, Italy, France, Egypt, and the Eastern Mediterranean). In most regions, overfishing destroyed any commercial prospects before the 19th century.

Today, two main sources of Sturgeon still exist...the area surrounding the landlocked Caspian Sea in Eastern Europe and in the United States. Let's take a look at the Caspian Sea Region:

Notice the Caspian Sea (Center) is bordered by Russia, Iran and the 'Stans (formerly of the USSR - Kazakhstan, Turkmenistan, and Azerbaijan).

Russia's caviar has long been revered and it is closely linked with their national identity. Since the breakup of the Soviet Union, Russian caviar has been acquired by black market means only. In fact, in Russia, caviar is so highly prized in the illegal trade market, that caviar is now shipped in armored trucks, often escorted by armed helicopters.

Attention has since turned to Iranian caviar.

In contrast to Russia, the Caspian waters bordering Iran have suffered much less pollution and environmental degradation. Some experts prefer the caviar from this Southern region of the Caspian Sea. This territory has better water quality and a shallow seabed, which offers better spawning grounds.

Iranian Osetra: the crown jewel of caviar

Politics and food come into play...when in 1987, the United States placed an embargo on Iranian imports. This, coupled with the break up and subsequent black market trade in Russia, had a devastating affect on the world caviar supplies.

An outcry...and a more stable political environment...caused politicians to lift the Iranian embargo. Consequently, in 2000, carpets, pistachios, and caviar were once again available in the United States. (The embargo is still in effect for all other Iranian goods.)

American Ikura "caviar"

Though equally delicious, technically, caviar only comes from Sturgeon.

Ikura is salmon roe.

The American caviar market is equally fascinating and a good deal of it comes from the Mississippi River basin.

As the folks over at Seattle Caviar told me, fishermen in this region would snag a Paddlefish, (closely related to Sturgeon) and the eggs would often be discarded. Eventually, the local game department came up with a plan. Instead of throwing the eggs out, fishermen would turn the egg sacks into the Fish & Wildlife Department. The eggs were spawned in an artificial environment to replenish depleted stocks, and the remainder were sold to support a growing caviar industry. That program has become so successful, it's been replicated throughout the Mississippi River basin.

Meet the American Paddlefish, also known as a Spoonbill

Finally, like farm-raised salmon, there is an effort to build an aquaculture industry, farm-raising sturgeon. California's Central Valley boasts an aquaculture farm that's been in existence nearly 20 years, and other farms are now in various stages of development.

A bit o' trivia:

Caviar quality depends on how mature--or immature the eggs are, and whether they are perfectly ripe. Each fish is different and it's up to the caviar master, or ikrjanschik, to determine how best to handle the eggs for optimum flavor.

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Caviar eggs have an extensive grading process and are noted by characteristics including: integrity, uniformity, size, firmness, color and shine.

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Preservation is key. It determines not only caviar's taste but its economic value and the final destination. Different preservation methods determine how long of a 'shelf life' caviar has...which impacts how far it can travel.

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The best caviar treatment is Malossol, or Russian for "lightly salted," which means that it can have no more than 2.8 to 3 percent salt. Lesser-grade caviars are salted more heavily and can contain up to 10 percent salt.

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Temperature is critical and caviar should always be stored between 32 and 35 degrees F. In fact, temperature is so critical, purchases at Seattle Caviar are sent home in a thermal bag with ice packs. Once at home, it's recommend you store caviar it in the coldest spot in your refrigerator...and enjoy within 48 hours of breaking the seal.

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Silver and caviar don't mix. While the look is elegant, sliver actually reacts with caviar, imparting a metallic taste. A more typical utensil is a small spoon made of gold, wood, horn, or mother-of-pearl. Or you can dine like the Russians...and enjoy your caviar eaten out of hand--specifically, the crook between your thumb and forefinger.

If you're in the Seattle area and you want to enjoy your own caviar tasting, Seattle Caviar is the place. $20 buys you a glass of champagne and a sample of 5 different caviars. For the tastings, no appointments are necessary. If you are dining lavishly, Seattle Caviar is also your stop for foie gras (goose and duck), truffles, and of course, caviar.



Seattle Caviar
2922 Eastlake Ave. East
Seattle, WA 98102
(206) 323-3325