Thursday night I bought some short ribs for Korean grilled kalbi. We’ve found a great recipe from The New York Times. The ribs marinate overnight in a soy sauce-onion-puréed pear mixture, then get grilled.
So where do the probiotics come in? We served the ribs with napa cabbage kimchi and fermented pickled beets (not traditional, but it contained ginger and I thought it might work well with the meal). In addition, the gochujang that went into the marinade and the sam jang sauce that we served with the ribs were also fermented. My microbiome has some new residents.
May 05
Probiotic Night
Permanent link to this article: http://ediblethoughts.com/2018/05/05/probiotic-night/
May 05
The Shady Garden
We finally got some plants for the planters out front. It took a bit of consultation to select them. We sought input from Molbak’s. Our next door neighbor posted a query on Facebook. I emailed my sophomore roommate, who’s a horticulture professor in Virginia. Then we visited Sky Nursery and met Heather, one of the staff members there. She pointed us to some soft shield ferns, ajugas, and sedums. While we were there, I also picked up two padron pepper plants and Vietnamese coriander (also known as rau ram) for the upper deck. We also loaded up on soil and compost.
Below are the results. Julian actually did most of the planting, even though he claims all he can grow is mold. We wound up with an extra fern plant, which I planted in the ground at the entry to the entryway. Sure beats the plastic ferns that were in the planters when we moved into the condo.
Julian’s handiwork.
Permanent link to this article: http://ediblethoughts.com/2018/05/05/the-shady-garden/
May 05
Derby Day
I’m not much of a horse person, even though I have a degree in animal science. However, I do pay attention to the Triple Crown races every year. As with many people of my generation, the singular horse was and always will be Secretariat. His victory in the 1973 Belmont Stakes is unmatched in any sport, human or equine. (If you don’t believe me, here’s the video.) And I freely admit to crying when I heard that beautiful beast had to be euthanized because of a hoof infection.
Sadly, the “Sport of Kings” has its seedy side. Betting scandals. Jockeys having to do outrageous things to maintain their weight, similar to other athletes. Then there are drugs. When I was in grad school, one of my professors was a veterinary pathologist who documented widespread use of injected cortisone into the joints of horses and the damage it caused. Although an isolated cortisone shot can ease inflammation in horses, as in humans, repeated use can damage the surrounding bone. Shattered leg bones often lead to euthanasia in horses. (Exhibits A and B: Ruffian in 1975 and Barbaro in 2006.)
Yesterday on NPR, a new drug issue received airplay. Many thoroughbred race horses receive injections of Lasix (furosemide, a common drug used for high blood pressure in humans) to prevent bleeding into the lungs during the intense activity. Lasix has the effect of increasing urination in horses, just as it does in humans. This can result in as much as 25 pounds of weight loss. A lighter horse may be a faster horse. (The lost water can also lead to dehydration, which can adversely affect performance.) A bill has been introduced in Congress to standardize equine drug testing across the country and establish a single authority for these tests. This bill is controversial, particularly in Kentucky. I heard the article on my way to work yesterday and was struck by the following quote from a trainer: “I don’t like calling Lasix a drug. It’s a medication.” To the average person, all drugs are medications. It’s a matter of legality or potential for abuse.
Although I’m not a horse person, I do believe in making sure these animals get proper care. Research is needed to delineate the causes and potential treatments for lung bleeding in race horses. Veterinary scientists should study risk factors for lung bleeding, and if Lasix is the proper preventive measure. This would probably be difficult, as horse breeders and trainers would not willingly submit their prized animals to a rigorous randomized trial. Perhaps retired or less speedy horses could be recruited for such studies. Testing may also be performed to see if a particular gene is related to bleeds. Since thoroughbreds are quite inbred, such a gene could be widespread in comparison to horses with “hybrid vigor” (genetic speak for mutts). Maybe a little outbreeding could be beneficial to the long-term health of horses and horse racing.
Permanent link to this article: http://ediblethoughts.com/2018/05/05/derby-day/
Apr 28
Sunday Foodways
The Sunday brunch has become a dining institution, mostly in cities and suburbs. The Washington Post published an article on brunches titled, “You can never have too many mimosas“. The lede of the article described the chaos that ensued at one brunch where the restaurant ran out of orange juice for mimosas. My minister in grad school (see my earlier post, We Are All Okies) said that his competition wasn’t other churches in the area. It was Sunday brunch and the New York Times. This was when you had to buy a brick of newsprint at Mayer’s Smoke Shop in downtown Ithaca on the way to brunch. However, brunch is not the only Sunday foodway found in the United States. Below are three examples.
Dim sum. This tradition is found in cities and suburbs with large Asian populations. For those unfamiliar with the concept, wait staff wheel carts of assorted dumplings, potstickers, and other nibblies through the dining room. Customers point at what they want, and the bill is calculated on the number and variety of dishes. Sometimes you need to pay careful attention to what you point at on the cart. One time in New York City we thought we were getting chicken wings and wound up with fried chicken feet. Dim sum done properly requires company. A solitary diner would stop at one or two offerings. While the restaurant would be happy to turn over that table rapidly, they’re more likely to sell more with a large party. Dim sum is food- rather than booze-oriented. Some restaurants have taken dim sum to 7-day menus. Witness the Din Tai Fung chain and conveyor-belt sushi restaurants in the Seattle area. The latter gives you the advantage of seeing what you grab off the belt as it goes by. There used to be a restaurant in north Seattle that offered Filipino-style dim sum (Fil-Sum), but it went out of business. It might have done better in a more visible location.
Cafeteria culture. This is a Southern tradition, because Mama deserves a Sabbath from cooking. I think my former church in Greensboro, NC timed services so its members could beat the Southern Baptists to the cafeteria queues. Folks congregate at cafeterias after church for the “meat and three” plus dessert menu. The three refers to side dishes. Family members line up with their trays and point at what they want from the steam/cold tables. The meats usually include fried chicken, pot roast, fried catfish, barbecue (beef or pork depending on the state), and ham. Sides include green beans cooked beyond dead with salt pork, macaroni and cheese, corn, hush puppies, and mayonnaise-based salads. Desserts include cakes, pies of all kinds, and the occasional pudding. As with dim sum, cafeterias are focused on food instead of alcohol. This is especially true in the Deep South, where one is not seen in public with an alcoholic beverage on the Lord’s Day. (One waits until one is ensconced in the easy chair at home watching football to imbibe.)
Diners. Now we’re talking East Coast, especially New Jersey. While some diners have special brunch menus, you go there for the variety of offerings that will satisfy everyone. Maybe Mom wants a Greek salad, while the kids want burgers – no problem. Unlike dim sum and cafeterias, alcohol consumption is acceptable in diners. Just don’t order a lobster, as this Saturday Night Live skit advises.
I’m not much for Sunday brunches. The farm girl genes mean that I can’t sleep much later than 7 am. If I want an omelet, I’ll make one for breakfast. By the time I get home from church, most Sunday brunches are finishing service. We’ll often go out for lunch on Saturdays once Julian gets out of bed. No mimosas required.
Permanent link to this article: http://ediblethoughts.com/2018/04/28/sunday-foodways/
Apr 27
Warming Trend
Thursday was the first 80° day in the Seattle area this year. Layers of sweaters, fleece, and wool were shed. Birkenstock sandals were worn without socks. People were blinded by the preponderance of pasty exposed skin on the University of Washington campus and on the Burke-Gilman Trail. (Let’s just say that tanning parlors are not a big deal here.) Naturally, a cool front came in overnight and temperatures got more seasonal again. The warm days will return.
Permanent link to this article: http://ediblethoughts.com/2018/04/27/warming-trend/
Apr 23
Neighborhood in Need of Help
Pioneer Square is the oldest neighborhood in Seattle, dating back to pre-Alaska Gold Rush days. After years of being best known for dive bars and sketchy characters, the neighborhood is on the rise. Unfortunately, Pioneer Square and its businesses are in danger of closing due to clumsy construction.
We had tickets to a symphony concert Saturday night, and Julian needed a fresh supply of coffee beans. As we walked down First Avenue to Caffe d’Arte, we noticed something unfamiliar: QUIET. Normally on a Saturday afternoon/early evening in spring the streets would be full of people. The coffee shop was relatively quiet. The most people we saw in one place was a line of men waiting on line to get into the Bread of Life Mission for dinner and a cot for the night. Clearly the holes in the street had depressed car and foot traffic considerably.
We had dinner at an Italian restaurant, Che Sara Sara. The server told us that their business was down 70% because of construction of a proposed streetcar line. That project is on hold due to protests by the local businesses. Most of the current work is to replace underground utilities. Still, this work may not be done for another year or so. Will businesses like Caffe d’Arte and Che Sara Sara last that long?
Okay, friends, this is where you come in. Next time you’re in downtown Seattle, spend some time and money in Pioneer Square. If you’re a tourist, take the Underground Tour. Buy a Utilikilt. Visit Magic Mouse Toys. Have lunch or dinner at one of the restaurants. Summer tourists may find their way to Pioneer Square by diffusion, but locals need a bit more persuasion. There are several nearby parking garages to make up for those lost to construction. Keep the neighborhood viable and vibrant.
Permanent link to this article: http://ediblethoughts.com/2018/04/23/neighborhood-in-need-of-help/
Apr 23
This Year’s Garden
I was late in getting the seeds planted for the herb garden this year. I’ve currently got parsley, garlic chives, thyme, cilantro, basil, and oregano seeds in Jiffy Pots thinking about germinating. (Jiffy Pots are compressed peat pucks that expand when wet into baby planters. I’ve used these before to get a head start on basil.) I still have thyme, chives, and rosemary from last year on the upper deck. All should be repotted very soon.
As for the planters at the front entry (see last year’s This Year’s Garden), we went to Molbak’s for advice. When we described the dimensions of the planters to a staff member there, she said, “You’re going to be stuck with annuals.” The planters are only about 6″ deep, which don’t allow much downward expansion for ferns or perennials. In addition, the low depth would put any perennials at increased risk of frost damage. No wonder the previous owners had plastic ferns in those planters. While we were at Molbak’s, I picked up two red shiso plants, a mint plant, and a 6-pack of calendula. The petals of calendula are a key ingredient in Georgian cooking. I’ve been looking for these plants for years.
Saturday we stopped in the Paris-Madrid Grocery to check for padron peppers. They may have some plants next month. In the meantime, I need to get some Thai basil and maybe one or two other plants. Plus we need to get some hanging baskets of flowers to make Julian happy. We might expand our garden to the lower deck, since the landscapers may be getting rid of an overgrown holly plant that’s in front of the deck.
Permanent link to this article: http://ediblethoughts.com/2018/04/23/this-years-garden-2/
Apr 15
Brewpub Beets
Two of the twenty-somethings in our Friday night group got married last September. Since they’re both aficionados of microbrews, we gave them a home brewing kit as a wedding present. They were thrilled. Last night was the debut of their first product, a light ale, at a potluck. This necessitated some thinking about what would be appropriate for this occasion. I had a hankering for beet salad, so I decided to make a beet salad with a grainy mustard vinaigrette. The twist was using malt vinegar as the acid in the dressing.
I picked up some yellow and red beets at the fruit stand, along with some carrots in case anyone averse to beets showed up. (One of our former rec.food.cooking newsgroup cronies referred to beets as dirt chunks. Never mind that she won several blue ribbons at the Minnesota State Fair for her pickled boiled dirt chunks.) I roasted them in a 400° oven, with the red and yellow beets wrapped separately in foil. The yellow beets were done in about an hour; the red ones took over 50% longer, even though they weren’t much bigger.
While I was roasting the beets, I assembled the ingredients for the dressing and cooked the carrots. I had to run to the store and get another bottle of malt vinegar, as we were low. The dressing consisted of 1/3 cup vinegar, 2/3 cup extra-virgin olive oil, a couple of tablespoons of grainy mustard, salt and pepper. Since the whole mustard seeds don’t add much emulsifying power, I had to use more grainy mustard than I would have used with plain mustard. One the beets were cool enough to slice, I did so and stirred in the dressing. I added some fresh thyme to the beet salad. The carrot salad got some chopped carrot leaves. (They are edible.)
Both salads were a big hit. And the ale? Excellent!
(A feeding between the lines alert: The malt in malt vinegar is mostly barley; therefore, this is not appropriate for persons with gluten intolerance or celiac disease.)
Permanent link to this article: http://ediblethoughts.com/2018/04/15/brewpub-beets/
Apr 15
Scent of a Crunch Bar
The New York Times published an essay on the smells that remind one of childhood and home. This elicited a flurry of replies from readers. Here’s my story of childhood aroma.
I was born in Fulton, New York. One block from the hospital where I was born was a massive Nestle factory, known in town as “The Chocolate Works”. It first opened in 1900. The smell of chocolate was probably the first thing I smelled as a baby. The aroma of chocolate was a constant in Fulton when I was small. To most folks in Fulton, it was the smell of money.
My father, uncle, stepsister, and numerous other acquaintances worked at the Chocolate Works over the years. The pay was good and the work was steady. The company took good care of their employees. I remember the gift boxes Dad would bring home from work around Christmas. They contained lots of plain and Crunch® bars, semi-sweet morsels, Quik®, and other Nestlé products. We were less enamored of the Crosse and Blackwell products in the gift boxes. My siblings and I did NOT do mincemeat or marmalade. When I was 5, we moved to the town next door to Fulton, so the chocolate smell was usually absent; however, if the wind was blowing just right, we could catch the faint scent of chocolate in the air.
The Chocolate Works ceased operations on May 2, 2003, putting over 400 people out of work. As with many of these closings, Nestle cited corporate consolidation. It was a surreal sensation for years when I’d drive past the factory on my way to and from the Syracuse airport on vacations: No chocolate aroma. Most of the buildings were finally demolished in the last five years. An Aldi grocery store now sits on a small corner of the property. Although the Chocolate Works is no longer in existence, the smell of chocolate is a powerful trigger of early childhood for me.
Permanent link to this article: http://ediblethoughts.com/2018/04/15/scent-of-a-crunch-bar/
Apr 09
That was Fast
Two weeks ago I mentioned the demise of one of our neighborhood eagles. Animal Control thought it was a female, and I hypothesized that it was Edwina from the nest down the block from our condo. Either a new couple has moved into the nest, or Edwina’s mate Eddie wasted no time finding another lady friend. We’ll have to wait a few weeks to see if they’ll hatch an eaglet or two.
Permanent link to this article: http://ediblethoughts.com/2018/04/09/that-was-fast/
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