nosh nosh...who's there?

Any Way You Slice It

2009-05-18T16:15:00.000-07:00

At the end of a night out with friends, usually the best looking thing to me is the pizza across the street. No matter how much I ate at dinner, or how recently I ate, I usually want to go home with some greasy slice, or a bacon wrapped hot dog. Seeing as how this is detrimental to my waist-line and a habit I'm trying to break, I wonder if it's psychological (I've conditioned to 'treating' myself to this gastro-fiasco at the end of the night), or if it's truly biological. Something beyond my control and who am I to fight it?

Although there doesn't seem to yet be definitive answers to this question. There are quite a few hypothesis out there, all which sound pretty legit to me. The most basic one, is that alcohol contains a lot of sugar. And usually, before we know we're going on a big binge, we tend to stock up on carbs, to 'absorb' the alcohol. That means that we're consuming high quantities of sugar and once our body digests that and breaks it all down, our blood sugar eventually drops, leaving us hungry. Now, this is the most basic idea that I read. The other one gets much more complicated and scientific but I'll try to simplify it as best as I can.

In conjunction with the theory that eating so many foods with sugar in them, and thereby temporarily raising our blood sugar, the body must prepare for this rise in blood sugar by increasing the production of insulin. This spike in insulin production interferes with the function of leptin, a protein hormone that affects our appetite. Leptin is involved with regulating how the body takes in and expends energy, which we get from food. Low levels of leptin, or preventing leptin from properly interacting with the brain, increases appetite.

Ghrelin is another hormone that also affects our appetites. It is a hormone found mostly in the stomach but can also be found in the hypothalamic region. There is an increase in ghrelin before we eat, and a reduction of it after our meal. When ghrelin is activated it increases our appetites and fat mass; it is sensitive to leptin as well as insulin levels.

And finally, when we drink, our brain releases an amino acid peptide neurotransmitter, called neuropeptide Y (NPY). NPY is secreted by the hypothalamus and tends to increase our desire for food intake as well as affecting the way energy is stored as fat. Fat now tends to be stored more in the abdominal area (not sexy on men or women, just an fyi). NPY also works together with ghrelin and leptin in your body to contribute to hunger when you've been drinking, I just can't totally figure it all out from all the scientific talk, but I know that it says it somewhere.

All three of these work together to make us hungrier when we've been drinking, and needless to say, when we've been drinking it's harder for us to resist what our bodies want. Now that I know it is biological, I won't feel so bad having that last slice at the end of the night, cause if it tastes so good, how can it be wrong?

Kombucha with Me

2009-05-03T21:38:00.000-07:00

Kombucha tea seems to be all the rage these days and is the new 'it' drink. I see it being sold in all the high end super markets now, and 'organic' cafes. Now, one of my closest friends raves about how much she like the tea, but what is it really? My own first personal experience was picking it up at the mushroom shop down at the ferry building. It's marketed as a drink made from mushrooms and my friend comments on how there's 'floaties' in the tea. Clearly some research was needed.

Unlike my friend, I'm not a fan of Kombucha. It has an odd tart taste to it, a strange combination of it tasting somewhat refreshing (I think partly due to the carbonation) but at the same time slightly fermented. People have said that it can taste a bit like apple cider, while others say it's like a light wine. As I had mentioned earlier, it's been marketed as a tea made of mushrooms, but this isn't actually true, it's brewed form a colony of bacteria and yeast. Brewers add sugar to the colony and steep it in black or green tea. The resultant 'tea' now has a combination of vinegar, B vitamins and other chemical compounds.

Because of these elements, some people believe that Kombucha tea is a 'fountain of youth elixir,' and has been used for thousands of years in places such as China. It's believed to have many restorative powers and can help with such things as: lowering cholesterol and blood pressure, losing weight, headaches and insomnia among many other things. However, there have been numerous studies done with conflicting results. Although, some do believe that Kombucha is this magical elixir, others believe that there is no real evidence of these healing qualities. Below are a couple of websites that speak to both sides of the Kombucha argument.

http://www.anahatabalance.com/teakombucha2.html

http://www.mayoclinic.com/health/kombucha-tea/AN01658

http://www.nutrition4health.org/nohanews/NNW97KombuchaTea.htm

You can also brew Kombucha at home yourself. Just be sure to do your homework and read the vast material out there that guides you through the steps. Many of the sites that guide you through the home-brewing process also have your own bacteria colony which you can purchase online. One of the main points they seemed to make, were to be careful of contamination. If there is any hint of that, either through a strange odor or mold growing, be sure to throw the brew out and start over. Whatever you decide to do though, cheers to your health!

What's That Smell?

2009-04-27T19:23:00.000-07:00

'Oooo, wanna share a side of asparagus?'

'Uhhh, no thanks...it makes my pee smell.'

'Really? I didn't know that...'

So goes this conversation all across the world. Seems that some people are well aware of this natural occurance, and others seem completely oblivious. Although, I myself have often heard this, I'm not sure that I've ever noticed it myself. So, as I sit here writing, I made sure to eat some asparagus beforehand to see what the results will be later. The sacrifice and self-experiments I do to inform my readers...

But of course, aside from just my little experiment, I've also done some research to back up the results of my experiment. Interestingly enough, studies show that it only takes 20-30 minutes for your body to breakdown the asparagus, thereby creating the notorious odor. What sort of odor some of you may be asking? It's like rotten eggs or ammonia, definitely not pleasant. And what creates this smell? Well, some say that there is a sulfur in the aspargus that contains amino acids which break down during digestion (this sulfur comes from the same group of sulfurs that make the ).

However, there are apparently to two different beliefs to the 'asparagus making your pee' smell theory. Studies have shown that only about 40-50% of people actually have the gene that breaks down the amino acids in your body. The OTHER studies show that everyone breaks down the amino acids, but only 40-50% of the people have the gene that allows you to actually smell it! So, the big question now is 'Do 50% of the people break down the asparagus, or are only half the people able to smell it?'

Well, the results are in of my experiment. I either don't have the gene to break down the amino acid, or I don't have the gene to smell it...

You Wanna Pop a Cherry?

2009-04-08T17:43:00.000-07:00

Ever wondered about maraschino cherries? Are they real or synthetic? How do they come to be, these artifically sweet treats in our drinks, or on top of our sundaes? Well, be prepared, cause I'm here to tell you the truth about them.

Not that there's a whole lot to tell...but yes, maraschino cherries are actually made of real cherries. Not bing though, typically the light colored cherries, like the Royal Ann. First they're brined (used to be in alcohol), then they sit in a bath of food coloring, sugar syrup, artificial and natural flavors and a few other things. Finally, after all that, they're dyed, usually red, but they acutally come in a variety of other colors, like green, blue, orange and even pink, who knew?

Interestingly enough, maraschino cherries were first created as a delicacy for royalty and the wealthy...oh how far they've fallen. The were also originally made using the marasca cherry and preserved in maraschino liquer, hence it's name. However, once brought over to the United States, producers were looking for an equivilant substitute to the expensive, imported cherries. Plus cherries tend to be a delicate and temperamental fruit, so this was a way of preserving some of the crop and letting less of it rot.

The current method of brining these cherries can be attributed to a man named Ernest Weigand. He developed a method that did not require alcohol, only more convenient since he figured this out right around the time of Prohibition. This method is for the most part, the same method that we still use to this day. So, the next time you order a Manhatten, or a Shirley Temple if that's more your cup of tea, ask for an extra cherry and toast one to the man for bringing us these tasty little treats.

Pisco, Packs Quite a Punch

2008-12-06T11:28:00.000-08:00

More and more I hear of places serving Pisco or making cocktails out of them, probably Pisco Punch being the most famous. Although it sounds familiar, I thought it was just an old-school fruity drink, but there is actually a lot more history to it than expected.

Turns out that Pisco is a South American brandy distilled from grapes. Where in South America? Well, there's a tiny area called Pisco, but whether it's in Chile or Peru is a matter of some dispute, and of course, slightly different ways of producing the alcohol, although both are aged in clay jars or wooden barrels to mellow.

Chile - tends to be sweeter and lighter because producers add water to reduce the proof of the alcohol. Peru - slightly higher proof and is made with the Quebranta grape, a grape not found in Chile.

In the 19th Century, Pisco became very popular in California, especially in San Francisco, because people were looking for getting the maximum alcohol potency, but in the smoothest way possible. Thus the Pisco Punch was born by Duncan Nicol of "The Bank Exchange and Billiard Saloon" in San Francisco. The Bank, however, closed in 1919, due to Prohibition and in 1926, Duncan Nicol passed away, many thinking the recipe dying with him. However, as we can see, there seems to be a revival and more and more places are serving Pisco and their version of Pisco Punch.

Below are some links to recipes for Pisco Punch, mix and enjoy!

http://www.esquire.com/drinks/pisco-punch-drink-recipe

http://www.epicurious.com/recipes/food/views/Pisco-Punch-234788

http://www.cocktaildb.com/recipe_detail?id=3558

And, if you're not in the mood to make your own Punch, here are a couple places in San Francisco that are known to serve up a mean drink, Pisco Punch or otherwise:

http://www.lamarcebicheria.com/web/intro.php

http://www.piscosf.com/

Reservations 101

2008-09-27T16:38:00.000-07:00

It would seem that having spent so much time in this industry, you would think most things wouldn't surprise me. I suppose it's not that people don't know how to make a proper reservation that surprises me, so much as how frequently people don't seem to know how to make a reservation.

Below are some of the most common reservation blunders I come into contact with on a daily basis. If any of them sound familiar to you (because you do them), promptly read the remedy following.

1. You don't have any information ready.

Just because you know what day you want your reservation, and what meal period you want your reservation to be for, you should also figure out what time you want your reservation to be and how many people will be in your party. Asking the reservationist what time is a good time to come in tends to leave us speechless. How're we supposed to know what time you want to eat and what your plans are? Just ask for the time you want, if it's not available, you can always see what's open within a certain time frame.

2. Apparently you don't even know your own information.

Restaurants usually like to know your name and phone number in case we need to get ahold of you for any reason. For some reason, people seem to have a hard time giving a number when asked, and sometimes even a name. If you're making a reservation for somebody, it's probably best to give their name, since they'll be the one checking in. As for the number, we usually just ask for it to confirm a reservation, so figure out who you want the reservation to confirm with, you or whoever your making the reservation for.

3. Don't assume we know what date you want your reservation.

Then we get those who seem like they know how to make a proper reservation. They speak slowly, letting us know name, time, number of people. Then, when you get to confirming the reservation, and ask if it's for tomorrow, they're like 'Oh no, it's for xxx' (usually 4 weeks away, or something like that). Really? You didn't think maybe that was what you should've mentioned first so that we were putting the information down for the right date?

4. You don't know what 'reservation' means.

It amazes me how many people call in for a 'reservation' wanting a table in 10 to 15 minutes. Basically, they're on their way in and think it's best to 'call ahead.' At this point, you're really just calling to see if a table is available and if we're willing to hold a table for you if there is one. The worst is when people get angry that you won't make this 'reservation' for them. Even an hour notice is better (although still a little annoying). Don't be angry that we can't accommodate your last minute plans.

Hopefully this little tutorial helps you with making reservations in the future and you'll spare the reservationist some pain. If you have any questions, I'll be available during office hours....

Do You Like It On Top or On the Bottom?

2008-05-20T15:54:00.000-07:00

Your yeast, I mean. Depending on what kind of yeast used in fermenting your beer, it either ferments on the top or on the bottom, developing a very different flavor and style of beer. What were you thinking? Personally, I like bottom fermented beers.

"What's the difference?" you may be wondering. Well, the purpose of yeast in beer is that it converts the sugar into alcohol. First off, methodology in top fermented beers is different than that of bottom fermented beers. The fermentation process occurs at warmer temperatures, closer to room temperature, causing the yeasts to act quickly. Also, you want to expose the beer to as much air as possible in the few days that the beer is stored and allowed to ferment. In the end, the yeasts are unable to fully convert all the sugars, and you're left with a fruitier, sweeter, often more complex beer. Top fermented beers include: ales, stouts, bitters and traditionally British beer.

Bottom fermentation is pretty much the opposite of top fermented beer. The beer is fermented at much colder temperatures with minimal air contact and for much longer periods of time, varying from 6 weeks to 6 months. During that time, the yeasts and any by-products fall to the bottom. This process usually results in a cleaner, crisper beer, often known as lagers and pilsners.

Don't Try To Make Me Feel Small, Just So You Can Feel Big

2008-05-12T14:43:00.000-07:00

A phenomenon that I've noticed over my years of working in restaurants is how rude and angry people can be over the smallest things. Now, I'm not saying there aren't those moments when a guest has a right to complain, but some of the comments that people make are astonishing. It makes me wonder if by nature, these people are just mean, spiteful and generally unhappy with life, or is it something about us being in the service industry that makes them feel like they can just belittle us? I've experienced it as a manager and most recently I experienced it while hosting. Shocked into silence, I merely gained the respect of my co-workers and manager for not promptly sticking my foot up his ass and kicking him out. Although most felt I had the right to respond in a similarly condescending way, I've learned to merely laugh at these situations and try to not let it get the best of me. But let me tell you the little story of what happened and let you, the reader, decide how outrageous or justified this 'guest' was. I will do my best to also recreate the tone and inflections that were used in our conversation.

It's about 5 minutes before we open at 6 pm, and although the bar is open, the dining room is not. I asked if I could start seating a little early because I know people always filter in a little early, but I was told not to, they kitchen needed every last minute to prep and get ready for the evening...no problem.

As predicted, I had about 3 groups of people walk in who wanted to join us for dinner. Great. I explained to them that the dining room wasn't quite open yet, but if they would like to get a drink or just grab a seat at the bar, I'd be seating them in just a few minutes. Great, still no problems. Then I have my 4th couple walk in, an older couple, perhaps in their 60's who wanted to dine with us. I explain to them the situation, and the man asks if he can have a drink at the table. I let him know that we're still in the process of setting the dining room, so there wouldn't be any service and if he could just wait at the bar, I'd seat him as soon as possible. He responds "Well, that's just too far for me to walk." At first I thought he was joking, the distance to the bar is about 10 feet away, I could easily have sat him at a table that was farther away than the bar was. That, and he said it in a very sarcastic way...but I soon realized he wasn't joking. Well, they just turned around and sat at the bar table right behind them. No problem with me.

Mere seconds tick by and I'm in the process of wiping down my last couple of menus and was about the start seating people when I see the couple get up. As they start walking out the door the man leans over and says "Just a word of advice, you should learn to be more accomodating and maybe you'd have more business." Umm, okay. Well, first he didn't say it in a very nice advice giving way, more of a I hate you and your making me wait for a table way. And second, would it really be better to seat you somewhere when I know you're not going to get service and then you complain about not getting served? There is a method to my madness, there's often a method to any madness at any restaurant you go to...usually. I try to grit my teeth (it helps make the smile stick more), and responded "I'm sorry, I'm really just doing what I've been told and I was told not to seat anyone until 6 pm" And then he taps his head and says "Well, maybe if you started using your head more, you'd be moving up in life..." and then walks out the door. Ouch.

I really didn't know what to say to that. Do I tell him that I have 2 Bachelor's degrees and that I put myself through hospitality school? That I've worked as a manager at 2 different multi-million dollar restaurants and that I'm only working as a hostess now while I look for my next job? No, in the end it's not worth it, to stoop to his level or try to explain anything to him. But just remember, the next time you want to take a verbal crap on your server, or host or anyone who's offering you some sort of customer service, do they really deserve it, or are you just being cranky. Cause I think usually you're cranky, but sometimes, they really do deserve it...trust me, I know they do.

Dried, Canned or Frozen?

2008-05-02T13:34:00.000-07:00

Ever wonder what's the best option for cooking? Although, fresh is always best, sometimes we just have to use the convenience of frozen, canned or dried foods.

You may or may not be surprised to learn that both canning and freezing food is an effective way of preserving most of the nutrients in vegetables and fruits. You do lose a minimal amount of Vitamins A and C during the heating process before they are canned or frozen, but it's comparable to the same amount you would lose while blanching the veggies before cooking them. In fact, some scientists believe that both of these processes help to better preserve the nutrient carotene, because the exposure to light is minimized. Other vitamins and nutrients tend to hold up quite well, and canned meats tend to hold their nutritional value similar to fresh. The only other thing to be aware of when it comes to frozen foods, is how texture may change. Foods that have a high water content could become more soggy when thawed. This is because as the item is freezing the water cells expand, and often burst, when the foods thaw, the water is no longer kept in the cell walls and essentially leaks out. I don't recommend freezing tofu for this reason (although some people love frozen tofu), it develops a spongy texture. And although flavor is still retained, I don't recommend mushrooms, unless they're going into some sort of saute or stew, but they're no longer viable raw.

Dried foods also maintain their nutritional value quite well. In fact, ounce for ounce, pound for pound, it actually contains more nutrients than the fresh. That's because as the water evaporates, the vitamins and minerals become concentrated. However, you must remember, that when consuming 2 ounces of dried fruit, could be equivilant to eating much more of that fruit than you normally would. And as the nutrients become concentrated, so do the calories. For example, eating a handful of dried apricots, could be like eating 5 apricots, but normally, you would maybe only eat 2. So, although dried fruits make a great nutritional snack, if you're trying to shed some pounds, be aware of all the extra calories you're consuming as well. Like freezing and canning, the most depleted nutrients are Vitamins A and C, but the process of sulfuring helps protect that loss a bit, so you can always look for dried fruits and veggies that have gone through that process (drying foods tends to darken them, most commercially dried foods go through the sulfuring process to maintain the colors we're accustomed to).

Trans Fats...A Man-Made Evil

2008-04-15T16:31:00.000-07:00

We hear about it all the time, how trans fat is so bad for us, how we need to avoid eating it. But do we really know what trans fat is? Probably not. And if not, how do we know what to avoid? Do we even know why it's bad for us? Maybe, but again, probably not...

Basically, trans fats were created by manufacturers in the early 1900's. It's a method called 'hydrogenation' which makes liquid fats, solid. This allows foods to have a longer, more stable shelf life, as well as help maintain flavor stability. So, we see it everywhere in the food labels, 'partially hydrogenated oil.' Yup, that's trans fat. Mostly, because this fat is a manufactured fat, we're most commonly going to see it in processed foods: cakes, cookies, chips, and most other snack foods. I suppose that's partially why they tastse so good! Trans fats are also found in minimal quantities in animal based foods. So, as we already knew, we want to minimize our intake of animal fat.

But why are trans fats so bad for us? Like saturated fats, it raises our LDL, or bad cholesterol, which can lead to heart disease and ultimately heart failure. Now we have to pay attention to both our saturated fat intake as well as trans fat intake. Lowering our intake of one fat, may result in higher intake of the other. As consumers, we can really only rely on ourselves to read the labels, but we have to know how to read them to get the most benefit from the information we're being provided. Hopefully, you'll now be able to make slightly more educated choices the next time you're at the store.

You Wanna Wax My Apple?

2008-04-07T13:41:00.000-07:00

No, I want a wax apple.

Mmmm... wax apples. It only took me nearly 30 years to figure out what the name of these delicious fruits were called. Growing up, I was only able to access the little gems when I would visit family in Taiwan, so only knew them by their Chinese name, lian wu. But, fortunately I've finally been able to find out their English name, also known as a bell fruit, rose apple, chomphu and a couple other names.

Most commonly, the fruits range from a paler pink to a dark crimson, purple and sometimes black. They can also be found white, pale green or green, but perhaps less commonly. If you ever have a chance to taste them, you should look for ones that are darker in color. They are shiny and look as if covered in wax, hence the name, although they really look nothing like apples. The fruit is crispy on the outside and has a sort of cottony texture on the inside. May not sound very appetizing, but they really are yummy, especially on a hot day, they can be very refreshing. The flavor is actually quite subtly, more sweet and juicy than anything else. But if I had to describe the flavor I would say that it has a hint of lychee.

Absolutely delicious, I can only hope that we'll soon be able to import them here to the US. Previously only able to get them in Taiwan when they were in season, I can now get them any time of year in China ( a fruit, not previously seen there), signs that there has been advances in the growing process? One can only dream....

When in Shangahi, Eat as the Shanghainese Do!

2007-12-21T02:53:00.000-08:00

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

2007-11-24T14:54:00.000-08:00

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

2007-10-02T15:00:00.000-07:00

'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?

2007-09-22T18:03:00.000-07:00

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!!!

2007-09-07T11:26:00.001-07:00

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?

2007-08-26T17:19:00.000-07:00

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?

2007-08-16T20:22:00.000-07:00

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

2007-08-12T14:09:00.000-07:00

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...

2007-08-11T14:53:00.000-07:00

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!