Posts Tagged ‘chef’

Friggin Awesome Burgers in Toledo!

// June 14th, 2011 // No Comments » // Blog, Restaurant Reviews

Tin Chef Chuck

I recently had the opportunity to try out two new burger joints in Toledo.  What is really newsworthy here is not how great they were, nor how awesome the service was or even how good the food was.  What really has excited me is that we now have two new restaurants that are pushing the culinary envelope.  Places that really have something unique to eat.  These are not another cookie cutter place that reheats generic burgers bought in bulk from a large restaurant supply house.  Rather each uses really high quality meat, makes handmade patties and then creates truly unique flavors by using really fresh ingredients.  Before I really dive into these new places, I need to mention one of my all time favorites.  Not quite as hip as Bar145, and not quite the gourmet experience you get at BurgerBar419, but if you are looking for an honest to God, greasy spoon awesome burger- you need to go to the Green Lantern on Broadway.  Don’t let the appearance fool you.  The Green Lantern has been around since the 1930’s for a reason.  It’s not heart healthy, but it is a great greasy cheeseburger place.  Stop in for breakfast and lunch.  Try a double Goopy, and tell Mo I sent you.  You go there once and I promised you will be hooked!

The first new place I want to talk about is Burger Bar 419.   Burger Bar 419 is located in South Toledo on 4400 Heatherdowns Blvd. or across from the Distillery in the old Matthews.  The first time we went there, we had almost every appetizer!  Start with the basic, good old fashioned French Fries.  The battered fried onion petals were good but nothing special, but then cam e the roasted marrow bones with sweet onion marmalade.  The first time we had this- it wasn’t perfect.  In fact it was almost raw.  But for crying out load- bone marrow in Toledo, minutes from my house.  Yes there were several errors in technique- but the concepts are there.  We were there a day or two after the place just opened.  The execution has gotten better and this really has become my favorite hangout in Toledo.  The pickled vegetables are awesome.  The chipotle pickled pineapple and goat cheese is great, I personally love the crispy pork belly with homemade kim chee!  This was another dish that was undercooked on our first go around, but the flavors and potential was there.  It was spectacular the next time we went.  Make sure you try the sriracha-soy deviled eggs with bacon and arugula.

The Burger Bar 419 has 15 or so burgers and they are all $9.00.  The offer a wide selection of home made mayonnaise and aolis, as well as several unique ketchup’s and mustard’s.  The Heater, Italian, Pate Melt, and Vintage Bleu are all awesome.  You can’t go wrong when you use all fresh ingredients and combine great flavors.  I can’t wait to try all of them.

We had the milkshakes for desert.  So far, this has been the biggest shortcoming of Burger Bar 419.  They were small, over priced and nothing memorable.  Personally, I would save your money and go to Handel’s!  Don’t let the deserts stop you from checking this place out though; I am sure it will become one of your favorite Toledo hangouts.

The other place we recently went to was Bar145° on Monroe Street.  Bar 145 is very different from Burger Bar 419.  First, it has a totally different atmosphere.  It seems more like a club than a burger place.  They have live music, a dance floor and a large bar.  There appetizers include fried pickled green beans, fries, artichoke gratin, a baked potato waffle, bourbon onion straws, mac and gouda, pretzel chips, and smoked salmon with garlic flat bread. By the way- any idea how Bar 145 got it’s name?  Overall the appetizers were pretty good, but nothing spectacular.  Most were served with generic salted/peppered flat crackers, which I think detracted from the flavor of several of the dips.  They have a few burgers on the menu, but they do a build your own menu.  What is nice here is that they use really high quality ingredients and do a pretty good job of creating your custom burger.  I may be splitting hairs, but I wish they would create a few more signature flavors by combining the awesome ingredients that they offer.  Surprise me, don’t make me think- create that special, signature burger for me!

We didn’t really try out the bourbon, but did have several of their gelato’s.  They had some nice flavors- but I am really partial to my salty caramel, so make sure you read TC Josh’s reviews as well.

In the end these are 2, no make that 3 great places.  If you are looking for breakfast during the week or on Saturday, the make sure you try the Green Lantern.  The Green Lantern is also a great place to grab lunch during the work week.  Once you meet Mo (Maurice), you will fall in love with the Lantern!  I look at Burger Bar 419 more as my local neighborhood hangout, where I can sit at the bar and talk to the chef as he cooks my next burger.  Bone marrow, pickled vegetables and cold Heineken and an awesome burger- can it get any better? To me Bar145 is that place you go to on a Friday or Saturday night, have a great burger and take in some great music.  All 3 places offer unique atmospheres- each may be more appropriate depending on your mood or day of the week.   But all 3 of these places need to be experienced.  If I hear one more person complain that there is nowhere to go, nothing to do, no where to eat in Toledo- I swear I am going to slap the #@%& out of you!  Places like these 3 restaurants would have waiting list in any other city- if they struggle, it’s your fault!  Take a walk on the wild side and try one of these places this week, in fact, try all 3 and leave a comment on which one you think is best.

 

Tin Chef Chuck

 

Homemade Marshmallows

// June 5th, 2011 // No Comments » // Blog, Recipes

Tin Chef Chuck

It’s summertime and there is nothing better than sitting around a bonfire outdoors.  Adult beverage in hand, it doesn’t really get nay better.  Well, except for roasting marshmallows over the open fire.  Why not try your hand at making your own? Homemade marshmallows are pretty easy to make, but they can be messy.  But don’t let that scare you, it’s well worth the effort.  Be creative with the flavoring and food coloring as well.

This recipe will make about  about 96 1-inch cubed marshmallows.

 

Ingrediants

1 cup confectioners’ sugar

2 tablespoons plus 2 1/2 teaspoons unflavored gelatin

1 cup cold water, divided

2 cups granulated sugar

1/2 cup light corn syrup

1/4 teaspoon salt

2 large organic egg whites

1 tablespoon vanilla or ½ of a fresh vanilla bean**

1 tablespoon of cornstarch

 

Directions

Sprinkle a combination of corn starch and confectioners’ sugar on a 13- by 9- by 2-inch rectangular metal baking pan.  To be safe you can spray the pan with non-sticking cooking spray first.

In  a mixing bowl sprinkle gelatin over 1/2 cup cold water, and let stand to soften.

In a 3-quart heavy saucepan cook granulated sugar, corn syrup, 1/2 cup of water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved.  Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F, about 10-12 minutes.  Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.

Beat the mixture on high speed until white, thick, and nearly tripled in volume, about six minutes or so.

In separate medium bowl with cleaned beaters, beat the egg whites until they just hold stiff peaks. Beat whites and vanilla (or your choice of flavoring, about 2 teaspoons) into sugar mixture until just combined. Pour mixture into the baking sheet. It’s easiest to smooth with your hands.  Sift 1/4 cup confectioners’ sugar evenly over top. Chill marshmallow, uncovered, until firm, for at least three hours or overnight.

Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up one corner of inverted pan, with fingers loosen marshmallow and ease onto cutting board. With a pizza cutter, cut the marshmallows into one inch squares.  Sift confectioners’ sugar back into the baking pan and roll the marshmallows through it, coating all of the sides, gently shake off the excess.  Enjoy!

TC Chuck

David Lebovitz: This recipe is simply amazing

// June 4th, 2011 // No Comments » // Recipes


Tin Chef Chuck

I first had salty caramel ice cream from Jeni’s Ice Cream in Columbus.  It was really pretty good.  As you may know, I have a really great ice cream machine and wanted to make my own.  I found several recipes and most of them turn out OK.  The I came across this recipe.  Sorry Jeni, but this is truly amazing.

I can’t take any credit for this.  I copied it from David Lebovitz‘s web page.  It is so friggin good that I want to share it with you.  I normally wouldn’t do this, but once you taste it, you’ll understand why.  The other reason is I keep losing my copy of the recipe.  To top it off, I can never remember the web site, so I have to Google it and look through several recipes until I come across this one.  So I am posting it were I know I can find it again.  I often use other peoples recipes, try them out, and always make changes and do things so it really become mine.  Not this time- there is nothing that can be done to improve this recipe- it’s the perfect ice cream!  David- you’re the man!

With respect to my ice cream machine, it is a Musso Pola machine from Italy.  It’s pretty expensive and can be found on Amazon.  They also make a smaller model which is probably more appropriate for the typical home cook.  I did a lot of research before I bought this baby.  It’s pretty heavy duty and could be used in a restaurant.  It will make 2 quarts every 20 minutes and it’s very quit.  Yea, it’s overkill, but it is the best money I have ever spent!

So here is David Lebovitz’s amazing ice cream…

Salted Butter Caramel Ice Cream
One generous quart (liter)

I know I’m sounding like a broken record, but be sure to use good salt. I use fleur de sel, but if you don’t have it, a mild-tasting sea salt will do in a pinch, such as Maldon, fine gray salt, or kosher salt. Don’t use ordinary fine table salt; it’s far too harsh.

Because of the caramel in this ice cream, once churned and frozen, it’ll remain nice & creamy (as shown in the photo.) To make it firmer, crank up your freezer a bit or store it in a shallow pan.

For the caramel praline (mix-in)

½ cup (100 gr) sugar
¾ teaspoon sea salt, such as fleur de sel

For the ice cream custard

2 cups (500 ml) whole milk, divided
1½ cups (300 gr) sugar
4 tablespoons (60 gr) salted butter
scant ½ teaspoon sea salt
1 cups (250 ml) heavy cream
5 large egg yolks
¾ teaspoon vanilla extract

1. To make the caramel praline, spread the ½ cup (100 gr) of sugar in an even layer in a medium-sized, unlined heavy duty saucepan: I use a 6 quart/liter pan. Line a baking sheet with a silicone baking mat or brush it sparingly with unflavored oil.

2. Heat the sugar over moderate heat until the edges begin to melt. Use a heatproof utensil to gently stir the liquefied sugar from the bottom and edges towards the center, stirring, until all the sugar is dissolved. (Or most of it—there may be some lumps, which will melt later.)

sugarcaramelizing.jpg

Continue to cook stirring infrequently until the caramel starts smoking and begins to smell like it’s just about to burn. It won’t take long.

3. Without hesitation, sprinkle in the ¾ teaspoon salt without stirring (don’t even pause to scratch your nose), then pour the caramel onto the prepared baking sheet and lift up the baking sheet immediately, tilting and swirling it almost vertically to encourage the caramel to form as thin a layer as possible. Set aside to harden and cool.

4. To make the ice cream, make an ice bath by filling a large bowl about a third full with ice cubes and adding a cup or so of water so they’re floating. Nest a smaller metal bowl (at least 2 quarts/liters) over the ice, pour 1 cup (250 ml) of the milk into the inner bowl, and rest a mesh strainer on top of it.

5. Spread 1½ cups (300 gr) sugar in the saucepan in an even layer. Cook over moderate heat, until caramelized, using the same method described in Step #2.

6. Once caramelized, remove from heat and stir in the butter and salt, until butter is melted, then gradually whisk in the cream, stirring as you go.

buttercaramel.jpg

The caramel may harden and seize, but return it to the heat and continue to stir over low heat until any hard caramel is melted. Stir in 1 cup (250 ml) of the milk.

7. Whisk the yolks in a small bowl and gradually pour some of the warm caramel mixture over the yolks, stirring constantly. Scrape the warmed yolks back into the saucepan and cook the custard using a heatproof utensil, stirring constantly (scraping the bottom as you stir) until the mixture thickens. If using an instant-read thermometer, it should read 160-170 F (71-77 C).

8. Pour the custard through the strainer into the milk set over the ice bath, add the vanilla, then stir frequently until the mixture is cooled down. Refrigerate at least 8 hours or until thoroughly chilled.

9. Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.

10. While the ice cream is churning, crumble the hardened caramel praline into very little bits, about the size of very large confetti (about ½-inch, or 1 cm). I use a mortar and pestle, although you can make your own kind of music using your hands or a rolling pin.

11. Once your caramel ice cream is churned, quickly stir in the crushed caramel, then chill in the freezer until firm.

Note: As the ice cream sits, the little bits of caramel may liquefy and get runny and gooey, which is what they’re intended to do.

Copied from David Lebovitz’s web site….

TC Chuck

Happy Birthday TC Josh and Ricotta Cheese….

// June 4th, 2011 // No Comments » // Blog, Recipes

Tin Chef Chuck

First, I would like to take this time to wish my fellow Tin Chef, Josh Happy Birthday.  Now what does that have to do with ricotta cheese you ask?  Nothing.

I just decide now would be a could time to talk about ricotta cheese.  I love the stuff and I am always picking up some for the store for pasta, ice cream or whatever other uses I can come with.  A while back, I came across a recipe allowing you to make your own ricotta.  I finally got around to giving it a try.  Two thumbs up here!  It’s really good, way better than the store bought pre-made stuff and it is super quick and easy.  It’s one of those things that can really impress people, as long as they don’t read this blog and find out how ridiculously simple it is to make.  So here is my recipe…

Materials:

  • 1/2 gallon of whole milk, preferably organic
  • 1 pint of buttermilk, again organic if you can find it
  • Cheesecloth
  • Colander and large glass bowl
  • Stainless steel saucepan

Instructions:

  1. Fold several layers of the cheesecloth and line the colander with it.
  2. Combine the milk and buttermilk in a large saucepan over medium-high heat.  Stir with a rubber or silicone spatula being sure to scrape the bottom of the pan.  You don’t want the milk to burn.
  3. Once the mixture is warm, you can stop stirring.  Continue heating until the temperature is between 175-180°F.
  4. You should now start to see lumps forming.  These are the curds separating from the whey.
  5. Remove the pan from the heat and carefully pour the mixture into the colander.
  6. Once it is well drained, carefully gather the edges of the cheesecloth and tie it into a small bag with some butchers string.
  7. Hang it from your faucet and allow it to cool and drain for another 10-15 minutes.
  8. Try to use it fresh or remove from the cheesecloth and refrigerate.

Give it a try- it’s awesome!  Now I need to figure out what to do with the whey.

So happy birthday again  Tin Chef Josh, won’t be long and your going to catch me!

TC Chuck

 

Mamma Mia

// May 31st, 2011 // No Comments » // Blog, Restaurant Reviews

Tin Chef Chuck

I usually know better than to try out Italian Restaurants when I am out of town.  Oh, sure I have been to some really spectacular places, but I have been to even more that were nothing short of horrendous.  The problem is that I am a bit of a snob when it comes to Italian food.  First, I grew up in Youngstown, Ohio.  Nobody makes better meatballs than my mother, period, end of discussion.  In Northeast Ohio there were tons of little corner mom and pop places that served authentic and nothing short of amazing Italian food.  Then I traveled to Italy several times.  So I am really hard to please.  I admit it.

So I am not sure what possessed me to stop in Mamma Mia’s Italian Restaurant in Heath, Ohio.  The parking lot was empty and I was the only patron.  The red flags were going up everywhere.  Yet I sat down.  I quickly looked over the menu and ordered the sliced Italian sausage as an appetizer, a side salad and egg plant parmigiana.  Much to my chagrin, they were out of the eggplant parm.  My second choice was the manicotti.  To be complete, I ordered a pepperoni and mushroom pizza to go.

While I waited for my order, I chatted with the owner.  He told me how business has been pretty slow.  He shared that he had been open for about four months.  He then excused himself and went to bring my sausage.  I wasn’t getting my hopes up, but it did look interesting, thin slices of sausage in a spicy marinara sauce.  It was a pretty large serving, and I was already anticipating having a few bites and then focusing on my pasta dish to come.  The owner told me he made everything from scratch- really, in Heath, Ohio.  So I started to eat it as he told me how he learned to cook from his mom and trained and worked in other Italian restaurants.  It was amazing, the sausage was tender and flavorful, and the sauce was truly spectacular.  Fortunately, the place was empty and no one saw me licking up the sauce.  The manicotti was very good.  Manicotti a simple dish’s that’s relatively easy to make and usually taste pretty good.  The only big mistake is to over season it- this one was perfect.  Being the snob that I am, no gold stars for manicotti, I was waiting for the tiramisu.  I always order tiramisu; it’s my barometer of a good Italian restaurant!  This one was home made and was over the top!  The pizza was incredible as well.

So I am sold- I found my new favorite place to eat while in the Newark area.  I can’t wait for lunch tomorrow.  If you live in the area or are passing by, stop in and support this place.  Restaurants like this need to survive!  It’s a special place were fresh ingredients are used by someone who obviously has a passion for what they are doing and does it well. With a little luck, I can get a glass of wine next time I am there!  Good food, fair prices and really nice people working there.  Check it out:  Mamma Mia’s, 773 Hebron Road, Heath, Ohio, (740) 522-0000.  They are open Tuesday through Sunday from 11:00am to 9:00pm.  See you there.

TC Chuck

Traditional Italian Christmas Eve Dinner: Smelts

// December 18th, 2010 // No Comments » // Blog, Recipes

Tin Chef Chuck

I am planning to put together a traditional Italian 7 fish dinner for Christmas Eve.  One thing that I will definitely have is smelts.  This is one thing that I remember my grandmother making growing up.  Smelts is a term to describe several species of small fish that are prevalent around the world.  We always had them around the holidays growing up.  Over the years, I have tried to get them, but living in Toledo, it’s been hit or miss, more often miss.  But not this year.  I was working out of town and found them in a local grocery store.  The weather cooperated- I just tossed them in the back of my truck and they stayed frozen solid.

Smelts out of the bag

If you look for recipes on the web, the majority involve frying them with some breading or flour.  Most smelts come now already cleaned.  I like to go one step further and remove the spine and most of the bones.  It takes a little time, but I think they taste better.  First, soak them in cool salted water.  You can use your finger to pull out the spine.  I then pat them dry and dip in a well beaten egg.  Dredge them in flour and fry until golden in canola oil.  A little salt and pepper plus some lemon juice…can you say delicious?

Stay tuned, courses 2 through 7 are to follow, and then there is Christmas Day dinner.  Definately thinking I may need to pull out my transglutaminase!

Tin Chef Chuck

Spinach Ravioli with ricotta cheese and quail eggs

// December 16th, 2010 // No Comments » // Blog, Recipes

Tin Chef Chuck

Every now and then you hit one out of the park.  Not sure if it’s luck, good karma or what, but this was one of those nights.  It started out like any other ordinary evening.  I went to Churchill’s to pick up a few things and stumbled across a box of quail eggs.  I had been looking for these for at least a year.  I had a few steaks in the frig already and picked up a few walleye fillets for my son.  I didn’t have anything special in mind, but I picked up some organic baby spinach and ricotta cheese as well.  My brother-in-law Jimmy came over and we worked on the short bus for a while.  He really rocked out with the grinder…  but that is a different story and web site.

I decided to make ravioli.  I filled my food processor with as much spinach as I could jam into it.  I drizzled in a few teaspoons of olive oil, changed the blade to the dough mixer and added my pasta mix.  Four cups of flour, four eggs and a pinch or two of salt.  The dough was a little sticky, so it took another half cup of flour or so.  I then ran it through my Kitchen Aid with the past attachment.

Quail egg & Ricoota filling

For the filling, I mixed up the ricotta with some dried basil, salt, pepper and really good fresh parmigiano reggiano cheese.  I put it in a piping bag and piped out small rings on the pasta, about an inch and a half or so across.  I then cracked the quail eggs into the center of the ring.  I put another layer of spinach pasta on top and used a little water to seal the raviolis.

I dropped them into salted boiling water and cooked them for about 2 minutes, just until they began to float.  I couldn’t come up with a good idea for sauce, so I served them with a little bit of goats cheese.When I cut into one and tasted it- wow.  If I ever open a restaurant, these will definitely be on the menu.  The yolk was still soft and when mixed with the goats cheese, the ricotta filling and the fresh spinach pasta- just amazing.  I only wish the pictures could do it justice.  I really wish I would have made pictures of each step.  I definitely will next time.  This was actually really easy to make, but was one of those out of this world dishes- and I made it!  Give it a try, you’ll be hooked!

Tin Chef Chuck

Tin Chef spinach ravioli with ricotta and quail eggs

Toledo Farmers Market: Saturday October 30th

// November 1st, 2010 // No Comments » // Recipes

Tin Chef Chuck

Steve and I were at the Toledo Farmers Market Saturday and did a little cooking demo.  It was a little chilly, but there was a great turnout.  Steve made his brussel sprouts and I cooked squash gnocci.  Our little butane burners were no match for the windy weather, but Mike helped out with a grill.  My mom was in town and stopped by and my son was back from Ohio State for the day as well.  We met a lot of great  people and look forward to doing it again next year, hopefully in a little warmer weather.

 

 

Squash Gnocci

  • Squash- Butternut, buttercup, or acorn
  • Flour 2-4 cups
  • Parmigiano reggiano cheese 2 cups grated
  • Eggs, organic 2-3
  • Russet potatoes 2-3

To make my gnocci, take your squash and cut it in half or thirds.  Roast it in the oven at around 350 degrees for 30 minutes or so.  It should be soft and easily pierced with a fork when done.  Also bake a few potatoes at the same time.  Allow both to cool and scoop out and discard the seeds.  Using a spoon, scoop out the flesh of the squash and place on a cutting board or baking tray.  Add about 2 cups of flour, 1-2 cups of  grated parmigiano reggiano cheese.  Add one or two of the potatoes and mix well with your hands.  Add 2 eggs and continue to knead the mixture.  You may need to add more flour.  You are aiming for a dough like consistency that is not too sticky.

Toledo's Farmers' Market

Allow it to set up in the refrigerator for an hour or so.  Pick of small pieces and roll into a mini loaf, preferably on a gnocci board.  Since we were making so many, we actually used a piping bag with a large tip and piped out long lines on a baking sheet.  We then cut them to size.  They can now be frozen, otherwise use immediately.  Boil well salted water and drop in the gnocci.  When they float to the top, they are done.  We finished them off in a sautee pan with brown butter and sage and a sprinkle of kosher salt.  Using 3 different gnocci worked well and the different colors looked really nice.  Each type of squash had it’s own unique flavor as well.

Steve’s Brussel Sprouts

  • 1 lb. brussel sprouts rinsed, trimmed & cut into half or quarter if large
  • 1 medium  onion diced
  • Extra virgin olive oil
  • 2-3 oz. walnut pieces coarsely chopped
  • Brown sugar
  • Salt
  • Pepper
  • Vinegarette (Garlic Expressions)

Mix brussel sprouts, onion, about 1/3 cup olive oil, salt & pepper to taste in a bowel.  Heat large saute pan ( I prefer cast iron) over medium high heat.  Add 1 tbsp. of oil to pan.  Continue to heat until hot but not smoking.  Add brussel sprouts and cook until they have a nice charred color, stirring occasionally – about 10 minutes.  While brussel sprouts are cooking, toast walnuts with a drizzle of olive oil in small saute pan over medium heat – about 5 min.  Transfer walnuts to a paper towel, lightly salt and sprinkle with 3 tbsp. of brown sugar.  Combine walnuts to brussel sprouts and drizzle with vingarette.  Serve warm.

Try these recipes.  They are really easy and I promise you will love both the squash and brussel sprouts.

Tin Chef Chuck

I am so confused

// July 29th, 2010 // 1 Comment » // Blog

Tin Chef Chuck

So what should we eat???  Really?

I just finished eating a tomato sandwich with arugula, mozzarella cheese, mayonnaise (made with olive oil), kosher salt and fresh ground black pepper on fresh Italian bread.  It was spectacular.  I bought the tomatoes at a little road side stand.  No matter how much I try, I can almost never find tomatoes that really taste good anymore.  Not like the ones I remember as a kid.  Not like the ones my dad and I grew in the backyard.  Why?

I bought some water melon today from the grocery store.  My wife Carolyn is a little peculiar when it comes to water melon.  She hates water melon.  Well, she hates American water melon, which in reality is probably from Mexico or some other far corner of the world.  But she loves Italian water melon.    Come to think of it, I am not sure I like “American” water melon either.   The stuff I bought wasn’t all that great.   A long time ago, I was in Naples, Italy working at the Naval Hospital there.  Carolyn came to visit and we bought slices of water melon from a street vendor.  His truck was parked between the US Naval Support Activity and the NATO base.  It was a big sweet water melon sitting on a huge block of ice.  He cut each of us a slice and collected sixty zillion Lira, which if I remember was about 30 cents American at the time.  It was incredible.  Although I would never admit this to Carolyn, she is right.  (I would hate to have to turn in my man card.)  Never the less, Italian watermelon is way better than anything I have had here recently.  So where has all the good food gone?

This also made me think about what we eat and what we should be eating.  As a cardiologist, people always ask what they should eat and how to improve their diets.  I have never really had a good answer.  It seems that everything that I have been told about food since medical school has been wrong.  Salt is bad for you, don’t eat red meat, eat this, don’t eat that, eggs will kill you.  The good news is all of the stuff that I refused to give up, because I was young and invincible, may have been the right stuff after all.

Back to the tomatoes.  Did you know that most tomatoes that you buy at the local grocery store are picked green.  They are then stuck in a room with ethylene oxide, which turns them red, but never really ripens them.  This way that will last longer to allow them to be transported and stored for months.  There is never time for nature to concentrate the natural sugars and flavors.  In essence you are eating a green tomato that looks red, but it’s not ripe.  I am not sure, but I bet that has something to do with watermelons as well.

Thinking about this further, I wonder what else they do to our food.  I have looked into this recently.  I am no means an expert, but I do know what good food taste like.  I go to our local grocery store every day and buy “fresh” produce.  They have an amazing selection of the usual stuff, as well as all kinds of exotic things I never saw when I was a kid.  And they have it year round!  But is it healthy, and does it taste good?

Our country has perfected mass farming.  If you drive around places like southern California, you’ll see miles and miles of fields mass producing produce.  There are huge trucks and tractors adding just enough fertilizer containing nitrogen, phosphorus, and potassium to give a bumper crop that looks pretty, stands up to disease, and will last for weeks as it finds its way to your table.  Somehow I think we are missing something.  Growing healthy fresh vegetables requires more than water, nitrogen, phosphorus, and potassium.  There are all kinds of micro nutrients that are missing.  It’s just not the same as what I grew in our back yard garden.

Have you ever noticed that the Government will come out and say something like you need more beta carotene or omega 3 fatty acids or some other component or chemical in food to be really healthy.  Then, some health supplement company will come out with a jar of pills that will protect you from cancer, or improve your memory and make billions.  I have patients who come in with a list of 30 supplements that they take, who spend hundreds of dollars a month on these supplements, then croak from a heart attack.  It’s funny, but if they would eat a banana, it would be better for them and a hell of a lot cheaper.  Even vitamin C has become a victim.  I cannot think of one study that has shown that taking a chemical supplement has worked in our favor.  It doesn’t make sense, because we know you need vitamin C and all of the other stuff.  The problem is we can’t make or reproduce what nature has given us.  God put all of this stuff on Earth for a reason…  You need to eat fish, not a pill with omega 3 fatty acids.  You need to eat fruit, not vitamin C tablets.  It’s the micro nutrients or phyto-nutrients that we are missing, just like the mass produced produce we grow in this country.

But you never hear the government saying eat more apples or fish.  They say eat less saturated fats or hydrogenated fats.  Know why?  Why are we so focused on individual chemical substances in food as opposed to the whole thing.  It’s really a big government conspiracy.  Really, it is.  A long time ago scientist noticed that people that ate too much red meat seemed to have more health problems.  So a well intentioned politician from a state with a very large cattle industry came out and said Americans need to eat less beef.  Needless to say, he was voted out of office and his political career was all but over.  Politicians aren’t stupid, so they changed their tune to eat less saturated fat.  Pretty safe, but spineless.  And ever since we talk about chemical components of food rather than the whole thing, lest we offend someone.

With due respect to PITA, we need meat.  We need wholesome, fresh vegetables.  The good news is good food is finally back in fashion.  We are finally in an era when chocolate and wine are considered health foods.  It doesn’t get any better than that.

So what should you eat?  I have a couple of simple rules.  Start with the wine and chocolate.  Just additional proof that there is a God.  A glass or two of wine a day…doctors orders.  Beans- another great food, rich in protein and flavor.  I am not talking about canned green beans either.  Garbanzo beans and countless other varieties to enjoy and eat several times a week.  Olives and olive oil- a little every day.  In reality you can get by with two cooking oils, olive oil and canola oil.  Both are healthy and good for you.  Don’t forget fresh fruits and vegetables, eat lots of them.  These are most of the key ingredients in the Mediterranean diet by the way.  I am not saying anything new- it’s been around for thousands of years.

I am starting to buy more and more organic foods too.  It’s not that I am worried about what’s in the fertilizers that are used, but really what’s not in them.  We need those complex phyto-nutrients that I believe we are missing in the local grocery store.  Same with the massive chicken breast that are pumped full of steroids and antibiotics, just stay away.  I guess I’m a small breast guy after all.  Nuts, again another nature’s super food- a few servings a week.  And then there is meat and seafood.  It’s OK, in moderation, it’s not a problem.  Just make sure that you eat all of the other stuff.  I know the organic stuff is more expensive, but you really get what you pay for.

Equally important is what you shouldn’t eat.  Stay away from processed food.   If you stay on the outside perimeter of your grocery store you will stay out of trouble.  Think about it, that’s where the produce, fish and meats, dairy and other fresh foods are located.  Watch CNN lately? Now the government is out for salt.  Salt taste good and improves the flavor of a lot of food.  It’s been used for millions of years and man can’t live without.  The problem is in our mass produced society, huge amounts of salt are added to processed food.  Just stay away from it.  Use low salt (sodium) products and add salt to taste.  And don’t waste your money on sea salt.  It’s no healthier for you than plain old salt, despite what the Campbell’s Soup guy says.  Salt is salt with one exception- the colored sea salts.  They are very expensive and contain sediments from the region they were recovered.  That sediment gives an added flavor and provides the color.  But the salt part is still just salt, good old sodium chloride.  I like kosher salt- same stuff with bigger crystals, so it’s crunchy and the flavor burst in your mouth.  But it is just salt.

So, visit your local farmers market, try to buy fresh produce, organic when you can.  Grab a glass of wine and cook dinner.  Cook good food, add a pinch of salt and enjoy life.  One final thought.  The French are famous for their cooking and foods.  It’s rich, delicious and filled with all kinds of “unhealthy” things like cream, butter, eggs and salt.  The French also smoke like fiends- yet we Americans have a much higher death rate from cardiovascular diseases.  I am not condoning smoking, but I am condoning eating well, enjoying life, drinking wine, avoiding processed and fast food and living a long healthy life.

DISCLAIMER:  I would like to take this opportunity to apologize to PITA, the mega farms and farmers, fertilizer makers and sellers, the fast food industry, the nutritional  supplement and vitamin makers and sellers, spineless politicians, Campbell’s Soup and the big guy banging on pans,  and anyone else I may of offended on the way.  If you are one of the groups endorsed by this posting, we are looking for sponsors, free food or anything else we can get, call me!  Tin Chef Chuck

Molecular Gastronomy: Part II with Tapioca Maltodextrin

// June 25th, 2010 // No Comments » // Blog, Recipes

Tin Chef Chuck

Tapioca maltodextrin-  My tapioca maltodextrin finally came this week.  I used a few of the basic recipes which you can find on the Khymos site.  I made 3 different powders using Nutello, olive oil and bacon fat.  They all came out well and were really easy to do.  This is one “molecular” cooking technique in which you really don’t need to be all that precise.  I used the food processor for the nutello and a whisk for the liquids.  Add the maltodextrin until you achieve a texture you like.  For those of you who have never heard of this, tapioca maltodextrin is a very fine powder (can be a bit messy) that binds with oils.  The cool thing is when it’s exposed to liquid, it completely dissolves, leaving the original substance.  It has no taste what-so-ever.  You can use it to add a unique flavorful garnish to a lot of dishes.  So when you put it in your mouth, it melts away leaving the olive oil or bacon taste and texture.  It’s not meant to be eaten alone, but Lydia would have eaten all of my bacon fat powder if I would have let her.  As a cardiologist, I really can’t condone that.  So any way, give it a try and let us know what you think.  If you are just starting out, I would suggest buying a starter kit first.  Amazon has on for $32.00 and it has small amount of several things to play with.

I am now waiting for my electronic scale (with 0.1 gram accuracy) and my magnetic stirrer hotplate and glass beakers.  My kitchen is starting to look like me 7th grade science glass.  If Mrs. Miller could see me now…  Enjoy, CJG