A Few Words on Firearms

I grew up in rural upstate New York. I have family and friends who hunt. They’re proud of their hard-won skills to bag a deer with shotgun, rifle, muzzle-loader, or bow and arrow. (My brother-in-law does the latter two. He actually got a deer during bow season a few years ago.) Sometimes hunting is a form of food security, as a freezer full of venison can get a family through lean times. When I lived in Ithaca during grad school, I’d get periodic gifts of venison from the year’s catch. These were always put to good use in my little kitchen.

As I said, hunting for one’s dinner takes skill. No one in my family uses a semi-automatic rifle or handgun with a high-capacity magazine clip to get their quota of one or two deer a year. These weapons don’t take any particular skill once one learns to handle the recoil from shooting. They are made for one purpose only: Maximum murder with minimum effort. For this reason, I do not believe these need to be readily available for purchase. If they are available, there needs to be background checks on the purchasers.

I recognize that this is not a popular position to take in some neighborhoods, including in my family. The Founders may have written the Second Amendment into the Constitution, but they did not anticipate the advent of semi- or fully-automatic weaponry. My conservative friends point out that freedom isn’t free. I agree; however, with freedom comes responsibility to assure the safety of the community against people who’d do ill. This is where background checks come into play. Gun owners also have the responsibility to secure their weapons and ammunition away from children. Far too many children are killed or grievously wounded by playing with loaded guns left in drawers.

Lest you think that these are the rantings of someone in one of America’s most liberal regions, the Seattle area has had at least four mass shootings in the thirteen years I’ve lived here. The first was a man who shot up an all-night party on Capitol Hill. The second was the Jewish Federation shooting, in which a friend was seriously wounded. The third was at the Café Racer, a coffee shop northwest of the University of Washington. The most recent one was last year at Marysville-Pilchuck High School.

Gun ownership is analogous to having a drivers’ license. While it is a right, it is coupled with the responsibility of owners and the government to respect and protect the rights of others.

 

Permanent link to this article: http://ediblethoughts.com/2015/12/06/a-few-words-on-firearms/

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“It was a glitch. It was a… a technical malfunction! Why in hell won’t anyone believe me?”

– Gus Grissom, in “The Right Stuff”

Permanent link to this article: http://ediblethoughts.com/2015/12/04/the-comments-form-should-be-working-again/

Foraging for Feed

On Monday the temperature in Vancouver didn’t get much above freezing. A warm front came in overnight, and the Great White North turned into the Great Wet North on Tuesday. The rain held off until just before we returned to the hotel from Granville Island. Julian took a nap while I worked on the previous post. Once he regained consciousness, it was time to deliberate on dinner.

Granted, the fate of the free world does not depend on where we eat when we’re on the road; however, a bad meal can result in two grumpy humans in one hotel room. Never a good thing. So we look for guidance. First Julian looked at yelp, and was bamboozled by inclusion of a food truck and Tim Horton’s.  He realized that he was looking at the US version of yelp. Once he switched to the Canadian version of yelp, we had better options. We settled on a Canadian locavore restaurant called Forage, about five blocks from the hotel.

The ambiance of Forage can best be described as tragically hip. The lighting was as dark as shown in the photos below. Instead of the hockey game, the TV’s above the bar were showing the dreaded fireplace video. The music playing was club, not Christmas carols. We were seated in an alcove that had wall covering reminiscent of the Hudson Bay Company blanket, except without red stripes. The decorations consisted of small juniper plants weighted down by a single red sphere decoration à la “A Charlie Brown Christmas”.

The alcove in Forage.

The alcove in Forage.

"It just needs a little love, Charlie Brown."

“It just needs a little love, Charlie Brown.”

Our meal was excellent. We started with two salads, beet-heirloom tomato and kale-caramelized apple. We moved on to roast duck with duck liver-stuffed profiteroles (mini cream puffs) and pasta roulades filled with shredded duck. We opted for desserts instead of a second entrée. Julian had a cheese-filled puff with lemon verbena sauce and gin-soaked blueberries, while I went for chocolate. We asked our server about the similarities between Forage and the now-defunct Rain City Grill, which also served a locavore menu. According to him, Rain City only closed a few months ago and many of the refugees from that restaurant wound up at Forage.

Another tragically hip feature of Forage is the “Meat Raffle”. Patrons put their names on business cards for a drawing of a small piece of meat with a recipe from the chef to cook it. Nobody asked us to fill out cards; just as well, since the Customs agents enjoy getting raw meat that can’t be taken over the border. Speaking of which, Wednesday is travel home day. With luck, we’ll miss the traffic jams at the Boeing shift change in Everett and the ever-popular I-405 crawl.

Permanent link to this article: http://ediblethoughts.com/2015/12/02/foraging-for-feed/

Vancouver Days – and Nights

Although we have a kitchen in our hotel suite, we don’t cook when we’re in Vancouver. Sometimes we’ll have bagels in the room for breakfast, but we normally head around the corner to De Dutch. Its specialty is Dutch pannekoeken (pancakes), which are thin, dinner-plate sized, and topped with assorted things. It also serves omelets, French toast, and other breakfast/lunch items. We generally have a late breakfast courtesy of Julian’s lack of biological clock.

Today’s foray was a walk to Granville Island. It’s a public market similar to Pike Place in Seattle, but the vendors at Granville seem to be more permanent. Pike Place has day stalls on a first-come-first-serve basis for crafts and other vendors. Often these folks disappear when cruise ship season is over. Granville Island was nowhere near as busy today as it is in the summer, but there was still plenty of action.

Granville Island from the Granville Bridge. The body of water is False Creek. The Burrard Street Bridge is in the background.

Granville Island from the Granville Bridge. The body of water is False Creek. The Burrard Street Bridge is in the background.

After lunch and a dessert (caramel apple focaccia–mmmmm), we debated how to get back to the hotel. Rather than walking all the way or taking a bus, we hopped an Aquabus across False Creek. These are little pontoon boats that zip between Granville and the north side of False Creek, where downtown is. A five-minute ride saved us an hour of walking or waiting for a bus. Given that Julian is of a tender age, he got 50% off his fare. Bottom line: We made the trip for less than bus fare for the two of us.

False Creek. You can see an Aquabus in the lower right of the photo.

False Creek, with downtown Vancouver in the background. You can see two Aquabuses in the photo. One looks like a little tugboat, and the one with the green awning is similar to the one we took.

Last night we had dinner with my postdoc cronies at a Japanese restaurant called Kingyo. It specializes in izakaya, which roughly translates as bar food. We went to another izakaya restaurant several years ago that had lots of grilled meats on skewers. Kingyo does more tempura, sushi, and fried stuff. We were there for nearly three hours, eating, drinking (a little–you need something to cut through the fried food), and catching up on our lives since Dallas. Props to the restaurant staff for not kicking us out. With luck, it won’t be 21 years before we meet up again.

Permanent link to this article: http://ediblethoughts.com/2015/12/01/vancouver-days-and-nights/

Lizard on a Stick!

Friends, I can’t make this stuff up. On our trips to Vancouver’s Chinatown, we’ve noticed an offering that we’ve never seen in any other Chinatown south of the border: Lizard on a Stick. Nobody can explain what it’s used for, either in herbal medicine or cuisine. They resemble fans, and come two on a stick (such a deal!). Any ideas as to their use?

Julian checking out the lizard on a stick.

Julian checking out the lizard on a stick.

Permanent link to this article: http://ediblethoughts.com/2015/11/30/lizard-on-a-stick/

No Comments, Alas

It has come to my attention that folks who want to leave comments about some of my posts haven’t been able to do so. My site administrator (Julian) is aware of this and will attempt to fix the issue once he can get a human being on the WordPress help line.

Permanent link to this article: http://ediblethoughts.com/2015/11/30/no-comments-alas/

North of the Border

We’re spending a few days in Vancouver. The main reason is to catch up with a couple I knew during my postdoc days in Dallas. They live in Nova Scotia and don’t get west of Ontario very often. However, we don’t  need much of an excuse to visit Vancouver. It’s less than three hours away (Customs permitting), and is the most beautiful city on the West Coast–after Seattle. As a bonus, these days the US dollar has a very favorable exchange rate versus the Canadian currency. (The Seattle Times touted this fact in a travel article yesterday.)

Seattle and Vancouver share many characteristics. Both are surrounded by water, and have bustling ports. Water is a key constituent of their climates, in the form of rain. Both cities have large Asian populations, and a diverse dining scene. Seafood is featured prominently on many restaurant menus. Vancouver has Seattle beaten by the sheer number of high-rise apartments in the center city. Seattle is heading in that direction, thanks to the Amazon headquarters downtown and ugly traffic. And both cities, alas, are heading toward non-affordability. [Coincidentally, Paul Krugman wrote about this dilemma in today’s New York Times. As gentrification proceeds, people of more modest circumstances who are least able to afford long commutes are being pushed to the periphery of metropolitan areas.]

Vancouver's present, Seattle's future?

Vancouver’s present, Seattle’s future?

 

We are staying at our usual hotel, the Robson Suites. This used to be a condominium before it converted into an extended-stay/boutique hotel. The rates are very reasonable, especially with the aforementioned exchange rate. Each unit comes with a real kitchen that’s well-stocked with dishes, pans, and utensils. The units vary in size from a studio to a reasonably large one-bedroom, which is what we have on this stay. The building is located between the Robson and Georgia shopping strips, two blocks from the Denman Street restaurant strip, and three blocks from Stanley Park. There is no onsite restaurant, unless you count the McDonald’s that’s open 24 hours (and I don’t). There’s a Safeway across the street to stock the kitchen as needed.

We arrived here just in time to watch the end of the Grey Cup, Canada’s equivalent of the Super Bowl. The Edmonton Eskimos came from behind to beat the Ottawa Red Blacks, 24-18. I believe the CFL could teach the NFL a few things to move games forward a bit faster. After the game, we wandered Denman Street in search of dinner. Two of our favorite spots are no more, the Rain City Grill and Maria’s Taverna. Other places, such as De Dutch and the Ukrainian restaurant near the corner of Denman and Robson, are still going strong. We settled on dinner at the bar of a Spanish restaurant, España. We had tapas of salad and white anchovy toasts, followed by a paella. The salad was good. I had one bite of the anchovy toast and gave the rest to Julian. The sight of 6-8 anchovy fillets mounded on a hunk of bread was a big turnoff. (Anchovies work best for me in small, covert doses, as in Julian’s puttanesca sauce and in Vietnamese fish sauce.) The paella came with a side of aioli, aka mayonnaise. Neither of us paid much attention to it. The paella was quite good, heavy on the smoked paprika. After a quick stop at Safeway, we went back to the hotel and watched the end of the New England-Denver game.

More adventures from Vancouver to come–once Julian gets moving.

 

Permanent link to this article: http://ediblethoughts.com/2015/11/30/north-of-the-border/

The Montlake Mess, Apple Cup Edition

I went into the office yesterday, since I don’t do Black Fridays if I can help it. While I was being a busy worker bee, the annual Apple Cup was being played at Husky Stadium. This is the game between the University of Washington (UW) and Washington State University (WSU). I thought the game started at 1:30 and I could get through the Montlake Mess relatively quickly. Wrong on both counts. The game started at 12:30, it was a blowout (UW 45, WSU 10), and it took me two hours to get home. Die(sel) Frau spewed plenty of nitrogen oxides into the Seattle air last night.

Permanent link to this article: http://ediblethoughts.com/2015/11/28/the-montlake-mess-apple-cup-edition/

Thanksgiving Rituals

After many years at this, we’ve got this Thanksgiving thing figured out. Since we usually go to friends’ houses for the holiday, we don’t need to worry about the turkey. Julian makes the key lime pie in the wee hours of Thanksgiving morning. When I get up, I make the cranberry relish(es) and any other contribution. This keeps us out of each other’s way. By the time Julian gets out of bed, the kitchen is more or less cleaned up after my escapades and he can practice quality control.

This year I made the tried and true raw cranberry relish, and an experimental cooked one. The raw one is from The Frugal Gourmet Cooks American, and consists of just cranberries, oranges, and sugar. This year I used maple syrup and sugar in smaller quantities than usual. The maple flavor got lost in the cranberries, but no matter. The cooked one is from the October-November issue of Fine Cooking magazine. This one combines cranberries, sugar, mint, bourbon, and a little water. You cook it until the cranberries all pop and the mixture thickens. After it cools, you add chopped toasted nuts. The original recipe called for hazelnuts, but I substituted pecans to continue with the southern vibe.

Cooked cranberry-mint relish with pecans.

Cooked cranberry-mint relish with pecans.

Then I made applesauce. I managed to find some Rome Beauty apples at, of all places, Uwajimaya. There’s a reason they’re called Rome Beauty–look at them! The red pigment is in the pulp as well as the peel.

How do I like them apples? In sauce!

How do I like them apples? In sauce!

This is what I wound up with after they were cooked and I put them through the food mill. If you want to know how I did this, check out my earlier post, “Oh, Applesauce!” No red dye #2 here.

No red dye #2 here.

Now this is applesauce worth making for Thanksgiving.

Permanent link to this article: http://ediblethoughts.com/2015/11/26/thanksgiving-rituals/

The Food Safety Cop

When I was teaching introductory nutrition, Thanksgiving week was always food safety week. I wasn’t obsessive that the students know the specific microbes and the incubation periods for food-borne illnesses, I just wanted them to understand how to reduce their risk of getting sick.

These days every new outbreak gets a banner headline in the news. As a result, you may get bent out of shape about contaminated Costco chicken salad or hepatitis A outbreaks at local eateries. Truth be known, probably more cases of food poisoning occur at home from improper handling than from tainted restaurant or grocery items. And Thanksgiving is one of the worst holidays for food poisoning. Think about it: Dinner is over and you begin to slide into turkey torpor, when you and the family fall asleep in front of the TV. (The Dallas Cowboys ain’t what they used to be.) Meanwhile, the turkey and other foods are sitting out at room temperature. Any self-respecting bacterium contained in that food is heeding the first commandment from Genesis: “Be fruitful and multiply.” Three or four hours later, you wake up and get the urge for a turkey sandwich with gravy. You barely warm the gravy and turkey in the microwave. The next morning, you’re running to the bathroom with upper and/or lower gastrointestinal distress.

Fortunately, this need not be your fate. Consider the following:

Wash your hands. Frequently. With soap and water.

Avoid cross contaminating raw and cooked foods. Use separate cutting boards for raw vegetables and meats. If you only have one cutting board, cut up the vegetables and fruit before you use it for meat.

Wash your knives and cutting boards between uses. Some people use a dilute bleach solution to do so, but soap and hot water work wonders.

The danger zone for bacterial growth is between 40° and 140° Fahrenheit for more than 2 hours. This means cook food completely, and store it in the fridge soon after eating. It also means don’t thaw your turkey at room temperature. Allow 1 day in the fridge for every 4 pounds of turkey. Therefore, a 16-pound behemoth should have been put in the fridge on Saturday or Sunday morning to be thawed for cooking on Thanksgiving.

Invest in a food thermometer. Poultry is done when the temperature in the thickest part of the thigh reads at least 165°F. The interior of your pan of dressing should also register 165°.

Stuffing a turkey is problematic precisely because of the temperature issue. By the time the turkey thigh registers 165°, the center of the stuffing may still be in the danger zone temperature-wise. The turkey carcass is a great heat insulator as well. If you must stuff your turkey (“Grandma always did it and we’re not dead yet”), do so just before it goes in the oven. Pack the cavity loosely so there’s more of a chance to heat things through.

Put leftovers away right after the meal. Use shallow dishes to allow the food to chill faster. If you’re sending food home with guests, make sure they have ways to get the goodies home safely. Let them borrow some blue ice blocks if they’ve got a distance to travel. Luckily, in the northern US it should be cold enough tomorrow night not to worry if the food is in the trunk of the car–if it’s been properly handled beforehand.

It doesn’t take a microbiologist to avoid getting food poisoning. A healthy respect for hygiene and temperatures will go a long way toward keeping you and your guests safe. Enjoy the holiday!

Permanent link to this article: http://ediblethoughts.com/2015/11/25/the-food-safety-cop/

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