food 4 THOUGHT

Give it a rest…

chef64 — Fri, 17 Aug 2007 17:57:18 +0000

In today’s society everyone is on the run. Whether you are a career woman rising to the top of your profession, or one of Americas finest or bravest rushing into the face of danger…it seems there is always something causing us to rush. Ferris B. once said “life moves pretty fast, and if you don’t stop and look around once in a while you could miss it.” A good point well taken. I am however not here to discuss your daily grind…that is something that should be left up to you. I am actually here to discuss “taking a rest” in a gastronomic way. In the world of food the term “resting” can apply to many things. For example, when you let meat rest…it allows the juices to redistribute back through the said meat so that it will be juicy and flavorful. It isn’t like the steak didn’t taste good to begin with, but imagine the scene in Christmas Vacation…with the over cooked turkey. If you try to cut the steak right out of the pan, it will bleed itself dry and will be tough. If you give it a chance to relax, the result will be delicious. When it cooks the heat forces the juices to be pushed to the outside of the meat. Once the pressure is off, it allows those sames juices to be everywhere. Letting this happen for no less than 15 minutes is all it takes for success.

This resting thing also applies to a protein called gluten. Gluten is most well known because some people have an allergic reaction to it, therefore they must be on a “gluten free diet.” This protein is what gives bread it elasticity. It is also in potatoes. You may have had a bout with “over stretched gluten” which made your potatoes gummy. As you work your bread dough or mashed Idaho potatoes the gluten starts to develop and become elastic. If this happens with your bread dough, you would just put into a bowl, wrap it and put it in the fridge for an hour or so. Doing this will relax the gluten and you can continue as before. I have yet to do this with a potato. So far I have had no luck in relaxing the gluten in potato starch. I think this would be a fruitless effort, but with bread dough it is a sure fire save. Pizza makers will tell you that “tossing the dough” will result in a tender crust…the key is to not beat up on your pie. If you are not versed at “tossing” you might try stretching the dough using your fists. This will also help you by not tearing the dough. I mean c’mon, you have worked so hard creating this yeasty ball of flour and water…don’t spoil it now. When done properly you just might rival anything that could come out of Brooklyn. Just remember to give it a rest…and be patient, you will be glad that you did!

That’s about it for now. Come back again…and don’t be shy…I love mail. Bye for now!

Moving…

chef64 — Sun, 22 Jul 2007 16:59:08 +0000

Dear valued readers and friends…I just wanted to let everyone know I have decided to move my blog to a different place. The new place (pretty much the same blog) is now on blogger. It actually allows me to incorporate pictures and be more creative. I hope all of you will come along and continue to enjoy reading as much as I enjoy writing. Thanks again, and see you soon. The address is listed below, so bookmark it…and as always, Ciao for now. Brian

www.chef64.blogspot.com

food4THOUGHT

a culinary viewpoint

The show must go on

chef64 — Mon, 09 Jul 2007 02:48:58 +0000

Every year I truck myself into Manhattan for two special events. I know, I know…being a chef you might think it would be to go to some hot new restaurant that people just have to try. If I were only that lucky. Actually one of those occasions is the NY Auto show, and the other is the Fancy Food Show. I started going to the latter just a few years ago and it seems that I never miss it. Now, if you have ever gone to an event at the Javitz Center you know how huge this place is. Now imagine if you will if it were filled with food…sick right? They have vendors from almost every company imaginable…ready to serve all aspects of the food industry. From Olive oils to chocolates to foods from everywhere in the world. Turkish foods and Italian foods (no..real Italian, not ronzoni and ragu.) Last year I found myself walking through Europe and Asia, but this year I concentrated on the domestic market.

Upon arrival we (my wife and I) headed towards the far rear of the room…which took well over 10 minutes. Our first bite was of specialty chocolate from a company called “Chocolates ala carte” which is a supplier of pre shaped chocolate cups and such. They make really great products that are used by restaurants and hotels alike. They are at www.chocolatesalacarte.com We worked our way around a few more isles before we came to the booth I was planning all week to see. Rogers International is a company based in Portland maine and are an importer of Medittereanian foods. They are also the supplier of the chemicals that Ferran Adria has created for use in Molecular Gastronomy. The Texturas line is growing by leaps and bounds and I have been told that they are working on classes to teach people the art of M.G. I look foreward to keeping up with that information. We made our way around, sampled way too much chocolate and managed to meet, eat and drink our way into a tizzy. I recommend that you don’t eat breakfast before you attend an events such as this. I promise you that you’ll get you fill there. The only down side to this event is that if you are not in the food business or have one you are out of luck. This isn’t opened to just anyone…you must be in it to win it.

I was a bit dissapointed this year…it seemed that the food started to repeat itself. Not as impressive this time around. I did however get to meet Tommy G. from the Food Networks “Next Food Network Star” program. He was actually a really great guy, and very friendly. Was our privilege to meet him. Ina Garten and Paula Dean were there, selling there line of products. As far as products go though I have narrowed my favorites to two. One was from a company called Ergo Chef. Chef’ knives that are designed to reduce fatigue and add ease of use. I liked them alot. They are at www.ergochef.com and the other product was a burn cream that has been endorsed by chef Mario Batalli. According to the woman there once applied it will stop the pain in about 10 seconds and will also add in rapid healing and lessen scare tissue. I hate getting burned, so I will be buying a ready supply.

All in all I had a pretty good time there today. If you ever get the chance to go to an event like this one…go, you will have a great time. As it is every week I have to go. Come visit again…but for now, goodnight.

Sunshine and Summertime

chef64 — Fri, 06 Jul 2007 00:14:33 +0000

Well…here we are at the beginning of the height of the summer. Going to the beach…pool parties (complete with those cute little umbrella drinks) and ah yes…all that glorious food!! Burgers and dogs, watermellon, corn on the cob and all the like. Being the foodie that I am I love all those fun summer foods. Alas, there are a few more lurking in the shadows of your jumbo beach umbrella. What am I driving at? Why…the age old tradition of the clam bake and crab boil. Take for example these two time honored events that if I am not mistaken started up in New England. Heres how it goes. You get a whole bunch of bi-valves (that means clams, mussels & oysters) and toss them into the fire. The crab boil is a bit more refined. Boil a bunch of them and eat them off of some old news papers layed onto a picnic table. Not exactly the way the upper crust set would throw a dinner party…but hell, it takes all kinds doesn’t it. It get’s very messy, so don’t wear your sunday best. It can be fun though…trust me. Why do you think they invented the lobster bib anyway?

I do want to take a few minutes to share my unique viewpoint (as always) on the clam bake/crab boil thing. Why can’t we take the idea and run with it? I do believe we can. I was at the mall just the other day and I stopped into the Pottery barn. I saw these cute little buckets and thought “These would be perfect for a…” yes, you guessed it…our little topic this evening. They were red and just the right size for an upscaled, fine dining version. Simply put, line the bottom with a good wad of plastic wrap that has been bunched up. Take a few pages from an old newspaper (I like the NY Times) and form them into a cone. Make sure that the paper doesn’t extend out too far. If need be, fold the paper over the edge of the bucket. Get some sea weed from the local fish monger where you get your lobster and such. Drape some sea weed over the paper, and start to put in some steamed sea food (One tail, one claw, a few clams and maybe some mussels and oysters. A few half ears of corn go well too. Remember now to forget the drawn (clarified) butter for dipping. Serve these with some ice cold beers and don’t forget to tell me when and where.

Remember to rely on your creative side when it comes to entertaining…it really isn’t hard at all…once you put you mind to it. That’s it for this time. Come back soon as I whip up some more tasty treats. Bye for now.

The way life should be…

chef64 — Tue, 03 Jul 2007 00:48:17 +0000

As you cross the Piscataqua bridge when crossing from New Hampshire into Maine there is a sign that reads “Welcome to Maine. The way life should be.” If you have never traveled to Maine let me assure you…they aren’t lying! Of all the places I have traveled (and there aren’t very many so far) Maine by far is one of the nicest. Yes, I have been to different parts of Massachusettes, from Salem to Gloucester…but Maine takes the cake. The capital city is Augusta and for most people I talk to they think there is nothing there. They couldn’t be more wrong if they tried. The views are breath taking, the people some of the nicest I have met so far. It is as if time stands still. I took a short trip there this past weekend with my family and every time I go I don’t want to come back to the Big Apple. Take a trip some time and I know you will agree.

Although I haven’t been to many restaurants there as of yet, in the ones I have eaten at I have yet to be dissapointed. The food is always fresh and you can tell that everything is scatch made. The one place I do find myself going back to is a little place just down the road in Naples Maine called “On top of the hill Grill.” They serve breakfast and lunch, and dinner several nights a week. Owners Jason & Dawn have been running the grill for about four years now and business is always booming. It’s a cute little place that seats somewhere around 40 people at a time. The menu is pretty extensive and I have yet to have had a bad meal. His french toast is amazing, some of the best I have ever had. The omlets are huge and the pancakes are monster sized. I make it a point to get there at least once during every trip.

Other foodie points of interest are Havens Candy’s, The Freedom Cafe and Ricks on the Causeway. Oddly enough they are all on route 302, from Naples to Windom. As my trips up there increase my selections of eateries will as well.

That’s pretty much it for now. Join me again as I cook up something new and interesting in my world of food. Until then, bye.

Just enough…

chef64 — Sun, 24 Jun 2007 23:15:18 +0000

We as a society of people live in excess. We over indulge as a force of habit…whether it is with food, or work or our every day demeanor. Since this is a blog that deals with everything food I say to you all…welcome to the “over eaters club.” It is very true indeed, so this in turn has us marked as the “fattest people in the world.” We push ourselves to go to the gym and the like, yet we still are on the go and subject ourselves to “fast food.” Fast huh? So fast that it could give us a speedy trip to the grave. Our alternative would be a little more costly. The latest Nutra diet or Chef meals dropped off before five a.m. are all the craze…but are just that. The word “diet” to me is usually something that will make you feel excommunicated from the rest of the world. If you break the diet you feel sheepish…like you did something very bad. All you need is to just change the way you do things…and that’s it! I for one being diabetic have had to make some changes in what I eat. Not as bad as you think…trust me. Very simply put…NO WHITE STARCHES! I do have a host of other things that needed to be addressed as well, so in my case a little more change was in order.

Before you start a “life style change” such as this you need to be totally sure of what you are doing. A little cheat every now and then isn’t so bad…it actually will keep you in line. You also have to change not just what…but how much as well. That is the harder part I think. Settle on less and you will be happier. Being a creature of excess…learn to eat less and you will be happy you did. This new viewpoint will give you more of everything while being less to deal with. Don’t count calories or points, just eat better and smaller. Better doesn’t have to be expensive either. It can be as simple as a half a sandwhich and a small salad. Pastrami isn’t a bad thing…unless it is three pounds on your sandwhich. Try this…order a sandwhich from your favorite deli but ask them to just put two or three thin slices of let’s say ham on it. A piece of cheese, maybe some lettuce and two slices of tomato too. A touch of dressing (yes mayo is ok) and give it a whirl. I bet you will be happy you listened to me. In that whole bit I never said “diet, give up or don’t have” did I? Moderation is a good thing…admit it. Watch what happens when you do that for a while. Throw in a half an hour walk with that and I promise things will start to change.

That’s all I have for this time. If you have “Just enough” you might see how much enough can be. Bye for now.

chef64 — Sat, 23 Jun 2007 01:41:08 +0000

chef64 — Sat, 23 Jun 2007 01:29:58 +0000

Sweet, salty, sour & bitter

chef64 — Tue, 19 Jun 2007 23:22:14 +0000

How many times have you said or heard someone say…”that tastes great!” In actuality you really didn’t taste it at all. What you actually did was smell what you thought you tasted. The olfactory sensation caused a cerebral reaction and your mind “told you” what it was. Let’s just say for example you make a dish containing rosemary. You eat the dish, and as you chewed the food the fragrance traveled up past your pallet (located at the roof of your mouth near your throat) and up through the nasal cavity to sensors in your brain. We have been brain washed to believe we “tasted” it. All we actually taste is either sweet, salty, sour or bitter. I know…pretty cool right? All our lives we have been lied to. Ah, but there is something good after all. As science creeps closer to the culinary sector there are always new inovations and techniques merging the two. These come to us as equipment and gadgets or they come to us as ingredients. The latter being thickeners or additives used by chef’ (you know who you are) and also as products themselves. National Starch sells modified tapioca starch which can take the place of geletin in some applications. Ferran Adria and Herve’ This are the pioneers in the field of “molecular gastronomy” which has also been called avant garde or cutting edge cuisine. Texturas is the name of the line of the chemicals in which so many chef’ are “recreating” food in the vain of these men. There still is a place for good old corn starch and geletin and I truly believe there always will. I do believe these new ways of doing things are only the spark that will light the fire of things to come.

If you are ever in NYC you must stop by “Room 4 Dessert” and check out what Will Goldfarb is doing. He worked for Chef Adria for a time and from what I have heard is a master of his craft. I have yet to belly up to his bar, but trust me…I will.

Turning your back on the future is like turning your back on the ocean. We can only go foreward in life…just remember “Dippin Dots.” They are a new twist on plain old ice cream…but they are here to stay, and set a standard for things to come.

Thanks again for tuning in. See you next time…bye.

Cookbook for LIFE

chef64 — Wed, 13 Jun 2007 02:48:57 +0000

“It’s the recipe’s that you create yourself that are the best.” That is such a profound statement. It is actually taken from the up coming movie “No Reservations.” No…Anthony Bourdain isn’t in it. That’s the other one by the same name. This one is about an obsessive perfectionist chef (Catherine Zeta-Jones) who’s sister is killed in a car crash and has to take care of her sisters kid Zoe. It looks really great…a must see I imagine. Since I am not a movie critic…I will continue on with the food aspect of things.

If there were such a thing as a cook book for life, there would be unlimited chapters in it because people are as widely varied as their tastes are. My chapter would be not quite a mystery, not quite a comedy…but a whole array of topics. Anyone who knows me…or has read my blogs thus far would agree. I am more like a labyrinth…never really knowing what is around the next corner. A sort of culinary melting pot combining curiosity with the desire for more.