#foodthoughts

[sararubin]

artichoke thoughts

[jeffreysfoodthoughts]

Thoughts on: Food Criticism

My favorite Disney movie is Ratatouille; incidentally, I think this movie was a major factor in getting me into foodie culture (the scene at the beginning with Remy describing the combination of flavors is something I still cherish to this day). One of the most beautiful lines in all of Disney also comes from Ratatouille. Not to spoil anything, but Anton Ego talks about the role of a food critic in the food industry and the relative (though clearly not perceptual) irrelevance of food critics as a whole.

Though i do think food criticism is generally pretty pointless (look at all the weird vapid stuff on Yelp for your local Chinese restaurants for example), I do think there is a place for professional food criticism, though definitely not in the way it exists now. This week I’ll be talking about my thoughts on food criticism in general, and on Monday I’ll do something fun again!

Food criticism as it exists now is largely a bunch of professional writers, often trained in the culinary arts, reviewing high brow food, and occasionally modern “trendy” foods. They fall into two categories: high-class traditionalists (think Anthony Bourdain), and popular reviewers (think Buzzfeed). As much as I adore Anthony Bourdain and some of Buzzfeed, I do think this is a pretty poor way to critique food.

The general purpose of food criticism is to provide an audience a window into a world of food they might not have experienced, but would very much like to try. But each person’s tastes vary wildly and it’s not very informative if someone with wildly different tastes (or worse, tastes inconsistently compatible with your own) says something is good or bad. A better approach for food criticism is for each food critic to build up a general rapport of their own likes and dislikes and allow readers to find the critic they match up with the most; already, online we see people like J. Kenji Lopez-Alt and Chef John build up a pretty solid rapport, though neither have gained the notoriety and fame of Bourdain or Gordon Ramsey.

Though I think a much more interesting approach to food criticism (and this is a path that Bourdain did pretty well and Buzzfeed does a piss-poor job of) is placing food in the context of society. I’m a pretty big proponent of the idea that food is one of the most useful ways to create cultural understanding, but only when it’s properly understood in cultural contexts (racists enjoy Chinese or Middle Eastern food too). Food critics can help provide a very useful window into how food is treated in different cultures, how different food traditions arise, and how to bring a piece of somewhere else into the here. Personally, exploring the sheer diversity in Indian cuisine in middle school was my first foray into learning more about Indian history and culture. I think a similar path can be done through Chinese food (as I hope to do someday), but also for cuisines around the world.

On a more somber note, I also think one of the most saddening forms of racism is blindly insulting certain cuisines. I also think it’s really sad the lack of culinary diversity and understanding here in the United States (my goodness the number of times of people who say that “Asian” food is their favorite...), or that a sense of false understanding of a culture’s cuisine is often created (cmon ramen and sushi aren’t all that Japan has to offer). Food critics should be that bridge for the everyman in America to the everyman everywhere else.

A bridge from the plate of one to another.

[pollygonenpollygoes]

Cold brewing is the way to go with teas that have flower petals! It helps preserve the color especially if the petals are more for visual effects! The way I cold brew is:

- add tea to container - fill with enough room temp water to hydrate the tea - add a splash of boiling water to mildly heat brew the tea for 30ish seconds - fill container with room temp water and leave on fridge

I had a couple teas on their last tablespoon so I just tossed it all in this batch. It’s a mix of Lupicia Tea’s Bravissimo and David’s Tea’s Mango Madness and Pom Diggity. It smells nice and fruity, I’ll taste it tomorrow!

[jeffreysfoodthoughts]

Thoughts on: Overly Spicy Foods

Anyone who knows my food tastes know that I love a good spicy dish. Coming from southern China, sauteeing chilis with garlic and ginger is the 1st step of 80% of any dish, and if you’ve been in a Chinese restaurant you’ve smelled the delicious scent of chili oil (if you could have a kink for flavor, my kink would be chili oil). And don’t even get me started on lao ganma -- if you’ve never tried it, you have to it is the greatest thing to ever come out of China period.

But with all that praise of spicy in mind, there is one trend that I find disappointing nowadays. The trend of making things overly spicy for no reason, although fun as a challenge, has always mystified me. After all, for me, spice was a necessary byproduct of the path to Flavortown, not the destination. And though I enjoy a good, spicy, almost-can’t-put-in-your-mouth burn, the obsession over making things as spicy as possible, overpowering all flavor in the process doesn’t make sense to me.

I understand that the endorphin rush brought about by overwhelming spice is a huge factor in spice-chaser -- I have felt the pleasure of pain many times mostly by accidentally eating a whole pepper. But with the popularity of things like Buldak x2 spicy ramen (serious amounts of pain) and the advent of “trendy” ultra-spicy stuff, I can’t help but wonder if a lot of people have lost sight of what makes spicy foods good: the spice.

Any spicehead will tell you that it’s all about the peppers. Though usually they’re talking about the seeds, it really is all about the peppers. When it comes to cooking, however, the flavor profile of the pepper flesh is what matters; once you get down to it, the seeds rarely offer much in terms of actual flavor. The flesh of a pepper, however, can make or break a dish, and you need to consider the overall flavor profile of the dish and how spice will add to it, not necessarily be the primary component. In contrast, I like to use the seeds to control how spicy I want a dish, not as the actual flavor component, which i think is a better approach. For example, when cooking a whole fish, Thai peppers offer a nice kick, good texture and color, and a milder flavor profile, whereas Chipotle peppers wouldn’t do because they’re much stronger in flavor and the color doesn’t suit the dish as well.

In the end, I think what I’m complaining about is the misuse of peppers as a whole, because they are an invaluable part of any cooker’s toolkit, but too often people just through the spiciest thing they can find into a dish to either A) impress people or B) don’t want to take the time to think about the pepper (hey it’s all spice, isn’t it?) But just like any other ingredient, you really do need to think carefully about the type of pepper and how much to put in, especially with something with as much capacity to overpower a dish as a strong chili. Anyways it’s 1:30AM and I’m tired, so a longer post will be coming on Monday.

[jeffreysfoodthoughts]

Thoughts on: Texture (part 1/?)

A sorely underrated component of meals is textures. It’s something we inherently recognize when eating but is generally not on the top of someone’s list of priorities when ordering from a restaurant or choosing what to cook at home (at least not consciously). Yet, when I stop to think about it, the texture of certain foods -- and of the meal as a whole -- often plays an important role when I choose what to eat.

In my experience, I like to classify textures in two ways: bite and tongue (don’t quote me on this, these are my own musings and not actual food science). Bite is how the food feels when you bite into it (duh) and tongue is how the food feels as chewing progress and it rests in your mouth. Pickles are mostly bite texture, ice cream is mostly tongue texture, chunky peanut butter is somewhere in the middle, et cetera.

The most obvious textures include: crunchy (mostly bite), chewy (lengthened bite), tender (low bite, more tongue), and creamy (almost no bite, all tongue), but obviously there are an infinite number of combinations. Every food item exists on a spectrum, though the descriptors for how something feels during bite and tongue varies immensely (the bite of sea snails is very different than the bite of a crunchy cookie, even though I would say in raw bite-itude they are very similar).

Just like taste, texture compounds when individual ingredients are cooked and placed with others. The alteration of these textures, in my opinion, is sorely underused. Recently there has been a big trend of putting mac-n-cheese in everything, even if it doesn’t belong. Disregarding the health risk (eugh), mac-n-cheese is overwhelmingly soft -- any crusty action is negligible given how much cheese is on the inside -- which means when with a burger or whatever, it shifts the texture balance way off. Normal burgers work because the crunch of the bread combats the tenderness of meat (and if you go with a smashburger, it’s better to have a softer bun)

Another example: I love noodles. Different noodles give different textures so the pairing of toppings will be different, but for the sake of argument, lets say I’m eating one of my favorites: Shanxi knife-cut noodles. The noodles have a very complex texture (springy sides with chewy middle), which makes the dishes more interesting since the accompaniment must also balance the complex noodle texture. Usually this means a stewed-like topping, where the thicc liquid helps provide a third-dimension to the noodles, and tender vegetables or meat can add a fourth or even fifth aspect to texture. For me, ground meat or suancai (which adds some nice bite) and roasted eggplant (much creamier center, but also has bite on the outside) are my favorites.

In the end it’s all about balancing textures. Though there are certainly adverse textures to each person (for me, it’s steamed bok choy), out of the nice ones, it’s also important to keep texture in mind when cooking.

Some other nice texture combinations (send in your own ideas so I can try them)

- Peanut butter and celery

- Pita and hummus

- Sticky rice and pudding

- Dry rice and eggs

- Steamed fish and green onion

[jeffreysfoodthoughts]

Thoughts on: Mushrooms

In a departure than my previous posts, today I’m going to be doing ratings of popular mushrooms (not the drug). I think mushrooms are wonderful because they provide a very unique flavor and texture profile that you won’t get anywhere else -- even if sometimes it’s a disagreeable one -- making it a must-have for me in most stewed and sauteed dishes when the natural flavor gets brought out the most. Without further ado, here are my ratings of common cooking mushrooms.

White Button Mushrooms

6/10 White button mushrooms are your run-of-the-mill standard mushrooms. They pretty much go well with everything with mild flavor and standard springy mushroom texture. They’re great for sautee-ing and in sauces given their relative cheapness and mildness, though using them in soups is kind of pointless since they don’t soak up flavor.

Portobello Mushrooms

4/10 I find the flavor and the texture of portobellos to be generally pretty disagreeable, like if you took the worst aspects of a white mushroom and amplified them without changing the actual flavor profile by much. They also tend to be much less tender than white mushrooms. Their saving grace is their use in Shake Shack’s vegetarian burgers which are amazing, though it does say something when the only way they’re appetizing is stuffed with cheese and deep fried.

Oyster Mushrooms

8/10 Oyster mushrooms are my go-to for sautee-ing or grilling. They’re quite tender but still have a good bite to them, like a good steak or grilled chicken, and a pleasant, almost-sweet taste -- again like a good steak or grilled chicken. Unfortunately, they’re not very good in soup or stews and tend to turn rubbery when boiled, so they lose points from me there.

King Trumpet Mushrooms

7/10 Same as oyster mushrooms, but more annoying to cut because you can’t just mad slice >:(

Shiitake Mushrooms

0/10 In my humble opinion, shiitake mushrooms are the worst form of mushroom. The flavor is far too pungent and the texture is what I imagine a rotting body to feel like. The flavor of shiitakes permeates through whatever dish it’s in; I can’t even eat the skin of a dumpling if there’s shiitake in it because it’s just too strong and I lose my appetite entirely. I might have unresolved childhood issues with shiitakes now that I think about it but nonetheless, worst mushroom, worst

Enoki Mushrooms

10/10 Every soup and most sautees should have enoki mushrooms in it. Enokis have very little flavor of their own, but have incredible potential to soak up flavor from their surroundings. Their texture is what set them apart for me; there is a nice crunch and subsequent smoothness like good chewy ramen noodles that give a very nice texture component to any soup, and even sautees which generally lack good crunch to them.

Chanterelles

7/10 Chanterelles are the bougie version of oyster mushrooms, which a much richer flavor, a more tender texture, and the ability to better soak up surrounding flavor. The best mushroom I ever had was sauteed chanterelles with chicken, which yes is very bougie but oh my goodness it was so good. Unfortunately, the cost factor makes Chanterelles only a 7/10.

Morels

5/10 Morels are good in saucy dishes, but the cost factor is again a big turn-off. However, I will say that in terms of being able to soak up flavor, morels are pretty much unparalleled in the cooking world -- except maybe tripe. I would give it a higher rating had I experienced morels in soup but unfortunately I don’t have that kind of money.

Truffles

1/10 Too expensive, not worth the hype. Buy some fake truffle oil and it’s the same thing. Seriously.

[jeffreysfoodthoughts]

Thoughts on: Offal, In Defense of

For some reason in the west, people don’t really eat offal that much; at best it’s treated as a “challenge” or a “dare” for someone to eat some blood and at worst people who eat heart are treated like monsters (boo). Aside from liver (which is also demonized heavily) or blood sausage (rare), you’d be hard pressed to find any offal in a Western restaurant, which makes me sad, since food made of offal is -- in my opinion -- delicious as hell (speaking from a mostly Chinese-food perspective).

Offal often gets a bad rap for being unclean and disgusting, which is fair. Offal is much harder to clean than regular meat and cooking it to taste it much more difficult (mushy liver is the worst). Luckily for me, this makes offal a super cheap option for delicious food, so in this post I’ll be talking about some of the best ways (in my opinion) to cook offal.

All offal is delicious when skewered and kebabed with heavy cumin. There’s a really tasty Hui restaurant nearby and I always get heart, gizzard, and kidney from them because the cumin helps get rid of the gamey taste that turns people off. Chicken gizzards in particular is one of my favorite foods, with a nice contrast of crunchy and tender textures. Usually I stir fry it with lots of garlic, ginger, and chili peppers, using cornstarch to make a nice gravy to pair with rice.

Intestines and tripe are delicious in soup, especially thick stews; in Chinese cuisine, 毛血旺 is a spicy stew with duck blood and intestines, though often it’s replaced with pork. Alternatively, intestines can also be stir fried, letting all the fat run out to form a crispy, extraordinarily flavor accompaniment to vegetables (I like to use chives). Out of all the offal foods, intestines are also the hardest to clean and require intensive care to make sure nothing on the insides remain. Clean them well and you get a deliciously fatty piece of offal that has pretty much no “offal” taste and feels more like chewy pork belly.

Liver and kidneys are good stir-fried, especially with garlic thick sauces that get in the crevices and enhance the flavor more deeply. The trick to cooking liver and kidneys is to not overdo it and to clean them well; most people tend to overcook these ingredients but good liver/kidneys should not be tender or mush but have a bite to them -- think calamari, but a bit softer. 

Blood is good whenever, especially alongside or as a substitute for tofu (although I’m not sure when removing tofu from a dish would ever be a good idea). Cubed blood adds a certain richness to soups and stews and provides a nice medium between meats, tofu, and vegetables.

Last but not least, lung isn’t as commonly used in 夫妻肺片 anymore, but it’s still very good. I personally have an aversion to brains and endocrine glands (no sweetbreads for me), so I cannot comment on them, but from what I know brains are very fatty.

The trick to cooking offal is cleaning and not overcooking them -- the same tricks as you would cook anything, just more difficult. If you practice enough, you’ll find a very cheap source of vitamins and proteins that add a lot of depth to any dish

In the future, I’ll provide a more in-depth look at recipes for each dish and how to make them at home!

[jeffreysfoodthoughts]

Thoughts On: Shapes -- Texture Part 2/?

Similar to last week’s post on textures, a sorely underrated part of a dish, this week I’m going to talk about shapes and colors, related but even more underrated (in my opinion) aspect of a dish.

No one quote me on this, but a general staple of cooking is to have similar shapes. All ingredients are either cubed, sliced, or julienned (with the small exception of garnishing ingredients like garlic, and even then they generally follow this rule). In Chinese food in particular (and probably in other cuisines, though I have much less experience), most dishes follow strictly in this line of reasoning. A uniform set of shapes eases cooking and provides a uniform sense of texture, but also provides a nice stable sense when the dish is viewed. After all, the eye eats first.

But there are much more shapes to explore than the standard cubed/sliced/julienned. A common example in Chinese cooking is diamond-shapes, which are common with peppers and larger cuts of meat, or spheres in salads (I adore mozzarella balls in a good salad). Unfortunately, I think unique shapes are often misused in modern high-cuisine.

A common trend seems to be to cut food into random shapes, then toss then all together or to make foods enormously large with no regards to how they fit together. The former problem belongs to haute cuisine, where oddly cut potatoes and whatnot are placed together in a dish. Although in theory this serves to create texture diversity, in my opinion it falters. A jumbled sense of shape creates disunity in a dish, which is fine in deconstructed dishes where each item is functionally its own dish, but detracts the eye from a cohesive item and the tongue from enjoying the texture of the ingredient itself. When the tongue is forced to evaluate the textures of the shape of each item rather than the texture of the item itself, it ultimately detracts from the ingredients used.

he latter problem is a failure of “trendy” options, where random ingredients are put in burgers, salads, pastas, pizzas, sushis, et cetera, creating a pandora’s box of diverse but uncomplementary textures. Though yes, this trend does create texture diversity, a problem emerges where flavor and textures sort of meld together to create a, paradoxically, undistinct blob. When too many textures compete to be felt in the mouth, they functionally prevent the eater from identifying any particular ingredient. 

Ultimately, texture differences from shapes should complement one another, whereas the texture of the ingredients themselves should differ in several, but not overly, different ways.

Next week, I’ll be talking about color since I ran out of space today!