When in Shangahi, Eat as the Shanghainese Do!

One of the things I really look forward to when I go to Shanghai are the special Shanghai Dumplings. Now, they are available in the States, but I've never had one quite as delicious as the ones in Shanghai. I've tried many places back home, but they're never quite right. Either the meat is too dense, the wrapping is to thick, too bread like, they're not flavorful enough...

You'd think these delicious morsels wouldn't be that hard to make, but the balance of flavors and of the wrapping to the meat, is not as easy to achieve as some may think. When in Shanghai, it's not difficult to find a good Shangahi dumpling, also known as xiao long bao, but I prefer to go to a restaurant called Ding Tai Feng. There is actually one in LA, but I personally haven't had a chance to go, and I've heard it's not as good as it's Asian counterparts. I mostly choose to go to this restaurant cause it's clean, and when traveling through China, you have to take such precautions (trust me, I learned the hard way on my first visit and spent a night in the hospital). Plus, they have an open kitchen and for those who like a good show, you can take a peek and watch them work their magic.

I look forward to these pork dumplings every time I visit. And when the server presents the bamboo steamer and lifts the lid, I'm greeted with a warm burst of steam, and then as it clears, my little treasures appear, usually 6 to a basket. At Ding Tai Feng, the ratio of the wrapper to the meat inside is perfect. The wrapper is thin enough that you can see the juice inside, but thick enough so that when you pick up the dumpling, it doesn't break through. Then you dip it in a bit of vinegar with thinly sliced ginger and pop the whole thing in your mouth. You have to be careful about it being too hot and the juice inside scalding your mouth, but you also don't want to wait to long and eat them cold. Once you do pop one in, the dumplings burst and your tongue is coated with the juices that develops as the dumplings are steamed. They seem to just melt in your mouth.

I think the key is to use pork with just the right amount of fat. Too lean and the dumpling is dense and loses its silkiness. Plus, the fat helps produce the juice that is developed during the steaming process. Also, the wrapping needs to be a complement to the dumpling, and enhance the experience, not detract from it. You want there to be a perfect ratio of the wrapping to the meat inside. It's like the equivelant to eating a sandwich, you want a good balance between your meat and bread. These morsels are definitely not for the diet conscious. But I view them as a treat, and so when I do have a chance to have some good xiao long bao, I definitely take advantage and enjoy them guilt free.

Where Babies Come From

Baby carrots. I used to eat them all the time and use them when I cooked. Why? Cause they were so easy, didn't have to bother with washing and peeling them, and so easy to pop into my mouth. But then one day, a chef friend of mine found out that I often use and consume these baby delicacies, and let's me know 'fyi, their not really baby carrots.' Hmm....really. That made me think, where do baby carrots and baby corn, for that matter, really come from?

Well, it turns out that baby carrots are not actually baby forms of carrots! And I thought the lies ended with truffle oil not really being made from truffles (you can refer to an earlier blog of mine). Sigh, but the lies continue. Baby carrots are actually made from a specific breed of carrot (Imperator) that has been specifically bred to grow and ripen more quickly. But because of this quick maturation, it has less beta carotene than most carrots, and so less nutritious. The carrots are cut into 2 inch pieces, and then forced down these water filled pipes, into a cement mixer like peeler and come out as the uniformly shaped baby carrots we've come to munch on.

I actually quit using baby carrots about a year ago (I think that's how my using baby carrots came up with my friend. I was telling him how I'd quit that habit...). I was getting ready to make Xmas dinner last year and was at the Farmer's Market. I figured I'd just get most of my produce from the market and try to be all organic and stuff, hoping the freshness would cover any serious blunders I might make while cooking. At home, I start peeling my carrots and am hit with the aroma of carrot. As I start chopping, I pop a couple of pieces in my mouth and am amazed. THIS is what a carrot is supposed to taste like. I had forotten how carrot-y a carrot could taste, and from that day forward, I have tried to stick only to real carrots, not these genetically bred carrots.

For more info on how baby carrots came to be: http://www.usatoday.com/life/lifestyle/2004-08-11-baby-carrot_x.htm

Now, baby corn, on the other hand, it really is baby corn! Eh, ok, I'm not as excited about this, mostly because I don't like baby corn to begin with, which is weird since I love corn. Basically, baby corn are immature cobs of sweet corn. They're picked when the ears start to show the bits of the corn silks, and when that happens, you have up to 5 days to harvest the baby corn.

For more info on baby corn: http://ask.yahoo.com/20030203.html

Fernet, the Evil Wonder Tonic

'Let's take a shot!'

'Ok, what do you want?'

'How 'bout Fernet?'

'What the hell is that?'

'Ummm....it's kinda like Jaeger, but not as sweet.'

'Are you crazy?! That sounds disgusting.'

'Yeah, it kinda burns, but it supposedly helps with hangovers....'

And so the story has gone with quite a few of my friends, and I'm sure with many other people who are also trying to convince their friends to partake in this bitter beverage. So, what is Fernet? Or as it's properly called, Fernet Branca? Well, to many in San Francisco, it's a well known industry drink (I'm talking about restaurant/hospitality industry), to others, it's just a bitter, burning liquid that looks a bit like coffee and smells like a really potent cough syrup. Fundamentally, it's an Italian bitter that helps with digestion.

So, now that I've painted such a lovely picture of this drink, many of you probably wonder, why do I and many of my fellow colleagues actually drink this stuff? Well, as I've already hinted at, it helps with hangovers as well as helping with such things as digestion and stomach aches.

How does it do this? That I cannot not tell you, at least not specifically. Fernet Branca is a 'secret family recipe,' claiming to be made from about 40 different herbs. Originally marketed as a sort of medicine, it has now landed in SF as a popular beverage for us late-night folks. We are notorious for being up at odd hours, eating late, and partying hard. And for many, we believe that Fernet helps us do this and recover in time to do it all over again (or so I hear, clearly I have never behaved in this manner.)

San Francisco actually has one of the highest consumption rates of Fernet in the world. Why this is, I can not explain either, perhaps the marketing campaigns just worked that much better here. Most often you would order a shot of it with a ginger back (a shot of ginger ale to follow your shot of Fernet.) But I've also had it with Stella Artois, coke and cranberry juice. Usually if you order it, your bartender or server will assume you're also in the industry and may ask where you work, cause that's usually the only people who order it... The few times I've ever had someone order it, they were either in the industry or if Italian descent.

I've actually taken a break from Fernet, but for the sake of my loyal readers (I hope there's at least one...), I've jumped back into the mix of things and gone back to testing Fernet for you. In the process of my research, I was able to find a couple of drinks that use Fernet. Actually, I really didn't find that many, I think most people drink it straight. But I did try it mixed with Coke, just like a rum and coke but with Fernet instead of rum. Unfortunately, I think the bartender, sensing a fellow industry person tried to 'hook me up' and it was more like Fernet with a splash of Coke. It burned going down, but part way through, not sure if it getting watered down, I was getting used to it, or I was just getting drunk, it actually didn't taste so bad. After that, I moved onto the next drink called a 'Hanky Panky.' It's equal parts gin, sweet vermouth and a couple of splashes of Fernet, shaken and then served straight up. I have to admit, I was not looking forward to this drink, but surprisingly really enjoyed it. I would maybe order it again. FYI, I ordered it with Sapphire, in case anyone wants to try this drink themselves.

But the all important question, does it actually prevent hangovers? Well, I say yes and no. There have been nights where I've had a lot to drink and I will try to start with a shot and end with a shot and I often wake up hangover free. However, there have been those other nights where I drink a lot and I think nothing would have saved me. In the end, you have to remember Fernet is still alcohol, 80 proof alcohol, so it can only help you so much before it also curses you. Do I actually like the stuff? Not really, but hey, if it's gonna help me avoid a hangover, I'll drink it. And sometimes, although very rarely, I do actually like that burning menthal flavor...but maybe by then, it's already too late for me.

People, Must We Be So Cheap?

We go to restaurants to eat. So, I've always wondered why people come to the restaurant and bring their own food. Yeah, doesn't really make sense to me either. It's not just cause we want people to actually eat our food, but, FYI, it's also against health code for restaurants to allow outside food and drink. I understand people wanting to save money, I've definitely wanted to save a buck or two at times. But eat something before you go, and then just get an appetizer or share something, bringing your own food is just taking it too far.

But when we let people know that they can't bring in outside food, not only are they shocked, but often rude. People seem to feel entitled to do whatever they want, usually when one person is ordering food from the restaurant and they've brought in their own meal. Maybe you should've agreed on a restaurant that you both wanted to eat at!!

It's most shocking cause one of the restaurants I worked at was in the financial district so a lot of our clientele are all business people. I figure they have enough money to pay for their meals. But time and again, I'm shocked with how cheap people are. One time, we had an older couple (in their 40's or 50's) who wanted to have a bottle of wine on our patio. Ok, fair enough it was a nice day and our patio is great for people watching. Well, they wanted to drink their bottle of wine that they had purchased from the wine store inside the building, and didn't want to pay for corkage. Hmmm....ok, we have no affiliation with the wine store and they weren't ordering anything else, so the $15 corkage is all they had to pay for!!! They couldn't understand why we wouldn't let them do that. Sure, sit at one of our prime tables during happy hour but don't pay for anything...I don't think so. So, they ended up ordering a glass of wine each, and then secretly poured from their bottle! I didn't know if I should be pissed or just pity the couple for living life so cheaply.

Okay, so, that was just a $15 cop out, but another event resulted in the restaurant losing thousands!! On a gorgeous day during lunch, one of the other restaurants in our building had a minor fire and the entire building had to evacuate. People bolted right and left, especially those that were just about done with their meals. I saw people cramming the last bites into their mouth and draining their glasses and then jumping over the fence, never to be seen again. Servers were saying that people wanted their food to go and then just left without paying. And other guests refused to pay because their experience was ruined. Seriously guys, yes, it's annoying and a bummer that you had to evacuate, but if you're going to eat the food or ask for it to go, shouldn't you at the very least pay for it? Especially those who were pretty much done and just waiting to pay. It was so sad to think that all these people were just trying to skate on their bill or think that they just shouldn't have to pay for something out of our control. If they opted to sit outside and a bird crapped on them, would they not have to pay because 'their experience was ruined?' Unfortunately, the servers are also the ones who suffer. They had worked hard, and now almost an entire day's worth of tips were lost because people were too cheap to pay.

So please, if you decide to go out to a restaurant, cafe, coffee shop, order something from them! And don't think because you order just a drink, you can bring your own lunch or snack. We're adults, we have jobs, we make a little money, let's learn to spend it appropriately.

It's a Fake!!!

Truffle oil...

I see it on menus in many restaurants and I'll often order the dish that features it. I love the way it smells and that slight, earthy flavor it imparts of something just a bit elusive. However, recently, it was brought to my attention that most truffle oils are artificial. Could this be true? I had to investigate.

Unfortunately, yes. Most truffle oils are totally artificial. They are olive oil based and then mixed with a compound that mimics the aroma of truffles. Gasp! My beloved truffle oil is a fake...

I suppose it does make sense when you really think about it. Yes, truffle oil can carry a hefty price tag, and we all know that truffles are an expensive delicacy. But, if truffles are so scarce, how could they possibly be producing so many bottles of it? And as truffles become more and more scarce, how is it that the price of truffle oil doesn't increase? Well, now we know the truth.

But we shouldn't be ashamed of our ignorance. Apparently there are many chefs who are also unaware of this sham. It's natural for us to assume that truffle oil would be made from truffles, just as we assume that olive oil is made from olives (as far as I know, this is still true, but perhaps I should investiage this as well...), or the base of any other oil is what is claims to be. But why would chefs continue to use the oil even if they know it's a fake? Why not? The reputation of truffle oil precedes itself. They know it's going to help sell that dish. Plus if they were to use real truffles, they would have to use quite a fair amount to get the same result which would then drive the price of that item beyond the grasp of the ordinary consumer. I suppose with the miracle of chemistry and all, a drop of truffle oil goes a long way.

So, what does this mean for my relationship with truffle oil? Not much necessarily. I'll probably still be drawn to the dish that advertises it, but perhaps I'll approach with a bit of caution. My eyes are wide open now. Sometimes though, my nose and stomach over-rule my head and I'll go crawling back...maybe just not as often.

Isn't Organic Farming the Same as Sustainable Farming?

Not exactly. I always knew in the back of my mind they weren't the same, but if you wanted me to actually explain to you why they're not the same, I'm not sure I could've. Honestly, I'm still not sure I can, but I'm gonna give it a shot anyways.

Organic farming is a method of sustainable farming, but sustainable farming isn't necessarily required to be organic. As many people know, organic farming does not allow the use of pesticides and chemical agents. It also believes in retaining the ecological health of the land as well as creating as little pollution as possible often using such methods as crop rotation and manure for fertilization. In the US, you must be legally certified to be able to declare your product as organic. However, if you are a farmer that produces less than $5,000 worth of organic products you are not required to certified, but you cannot claim to be certified organic, or us the USDA certified label, or any other such claim.

Sustainable farming seems a much more all encompassing way of life. Sustainable farms are also concerned with the environment but also with how the farms may socially impact the local communities and economically sustaining themselves. Similar to organic farming, sustainable farms will also use such methods as crop rotation and composting, however, if needed they can also use minimal amounts of pesticides. For those raising animals, sustainable farms can adminster anti-biotics to animals if they so choose, whereas organic farmers can not.

In terms of economics, sustainable farmers make an effort to purchase materials and equipment from the small local businesses as well as employing those in the community. Sustainable farms also tend to only sell their product locally, thereby reducing the pollution created by transportation and providing people with a fresher product. Organic produce can be shipped from anywhere.

So, although they are not quite the same thing there are still numerous reasons to support both locally sustainable farms and organic producers. In the end, I personally still believe that the benefits of both of these farming methods, out-weigh the economic benefit in purchasing industrial farmed products. If you're interested in finding out more:

http://www.sustainabletable.org/

http://www.attra.ncat.org/

I found both of these websites to be quite helpful and full of information. Of course, as always, I encourage you to do your own research and come up with your own conclusions...

Coconut Oil: New Miracle Oil or Just Another Fat?

Honestly, I couldn't tell you. I was recently introduced to the idea of coconut oil being a 'healthy fat' by my sister-in-law. Now, I can believe the benefits of using it as a skin moisturizer, and even the benefits of it as a hair moisturizer. But the thing she seemed really excited about is that it supposedly promotes weight loss. Hmmm...coconut oil? Very skeptical, so I did some research.

There is actually a lot of information touting the benefits of consuming coconut oil, and one of them, is in fact weight loss. How is coconut oil supposed to help weight loss? Well, research says that the oil is made up of a lot of medium chain fatty acids, which instead of circulating in our bloodstreams (like most fats), they go directly to the liver and are then converted straight into energy. Essentially, the function like a carbohydrate (so they say), but don't carbs turn into fat if not used as energy, hence all the low-carb diets...? Supposedly, these fatty acid chains also speed up the bodies metabolism (this miracle was not explained.)

Other sites also claim that coconut oil can help with hypothyroidism, diabetes II and possibly HIV. There was also 'population studies' done on groups which naturally consume consistent amounts of coconut foods. Studies showed that the health of these populations generally were better than those compared to Western countries. Wow, all this because they consume coconut foods? It couldn't possibly be because they live in a totally different climate and have very different lifestyles and diets than ours? Riiiiight.

I have to admit though that I am a bit biased. When I started researching this, I already had strong belief against the possible benefits of coconut oil. There's very little chance that anything I read is really going to get me to jump on the coconut oil train. Plus, most of the sites promoting the benefits of coconut oil are websites trying to sell the oil. However, I am now a bit curious. For now, I think I will wait to see how the switch to coconut oil affects my sister-in-law before I start to use it. But regardless, even if the benefits of this oil are real, this doesn't mean you can just start consuming it for the sake of consuming it, it's still all about moderation...that's one thing the coconut oil websites and I do agree on.

This ain't no playground

Kids can be great. Adorable, fun to play with, and so innocent. I love children, but I can't stand parents who don't teach them to behave properly. Kids are always pushing boundaries and it's up to parents to show them where the boundaries lie: to say 'please' and 'thank you,' how to play nice, and how to behave in public. Now, this last one I've seen first hand, is often not so well enforced.

It was so frustrating when we'd have a table with children and for some reason, the moment they sit, the parents totally ignore what their children are doing. It's bad enough when the kids are just running around the vicinity of the tables...are parents totally unaware of the restaurant staff rushing around with hot food and piles of dirty dishes? Do they really think it's okay for their children to ride their razors, use their rollerblades or those shoes with wheels in a restaurant? Okay, so often those were done on our patio, but still, it's a restaurant, same tables, chairs, people moving all about with piles of plates. But the shoes with wheels? Still not okay inside, especially when the kids take a running start and wheel through the bar...

But the worst I think I've seen is when I was expediting (coordinating food coming out of the kitchen to go to the right tables) out of an open kitchen, and all of a sudden, I see food flying from behind me into the prep area. I turn around and what am I confronted with? Two kids sitting at the booth behind me, one throwing food over the glass partition to where I'm at; the other, using crayons (which we provided), to color on the glass. Okay, so, kids will be kids, what were the parents doing about it? Nothing. They were just conversing with each other as if it was just the two of them, no kids with them, and certainly no kids misbehaving. As I stood there, trying to mime at the kids to get them to stop, hoping they'll listen to me and hoping that the parents will maybe catch on (neither children nor parents opted to change their actions) I finally had to walk over to their table and ask the parents to have their children sit down and behave.

So please, if you are a parent, or thinking of becoming a parent, congratulations. But remember to teach your children manners and how to properly behave: inside/outside voices, how to share, and when and where it is appropriate to play. Remember, restaurants are not playgrounds and servers are not babysitters.

Not trying to be another wannabe foodie...

Nosh: to have a light meal or snack.

That's sorta what this blog is about, little bites of information I find interesting about food or wine. Will I have restaurant reviews? maybe, but i'll try to limit those (there's a reason I joined yelp.com). And yes, sometimes I will talk (ok....rant) about, my experiences as a restaurant manager and what really annoyed me.

Why did I decide to do this? Why not? I don't like to call myself a foodie, but I do really enjoy eating, cooking and reading all about food, as well as all things drink related. And as my friends know, I also like to talk about it, so they suggested I start a blog, so here we are.

There will be times where I write about things that I've just read in magazines or on the internet and condensed into my own brief interpretation (basically cliff notes on food), other times, I really will try to research and do my own taste tests (so friends...be ready, I'm counting on you!), and other times, they'll just be my own opinions. Do you have to agree? Of course not, but just so you know, I'm usually right, or at least I seldom admit I'm wrong. Either way, would love to hear from you, and if you have a topic you'd like me to research, let me know and I'll do my best to give you an answer.

So, grab your glass of wine, or whatever you're drinking (hopefully something with a little alcohol, reading this may not totally be pain-free), and I hope you enjoy!