Taiwan Day 9: Childhood Memories of Stewed Pork Rice / 懷念三元號圓環老店 (Taipei: Datong District / 台北市: 大同區)

When my aunt finally had some time to hang out, I asked her to bring me somewhere that she and my dad used to eat when they were younger.  She led me to a restaurant that used to occupy a space within the central ring of shops at the intersection of Chongqing North Road (重慶北路), Nanjing West Road (南京西路) and Tianshui Road (天水路).  It has relocated just off the roundabout (圓環) due to the municipal government's mandated renovations, which many of the older generation locals in the area gripe about.  How often have you heard the elders mention that things just aren't the way they used to be?

The location may not be the same, but the flavors of its stewed pork rice (滷肉飯) have remained constant.  The stewed pork rice is old school here.  It is easy to see.  The meat is minced, ground, or chopped into bits and pieces and stewed in a sauce of soy and sugar.  When it is spooned atop the rice, it seeps into any space that it finds.  It is fully incorporated.  The meat is nowhere close to the glossy chunks or gleaming cubes of pork belly that are found in restaurants elsewhere.  The pork used here is lean ground meat.  It is far from greasy, but still... this is a hot mess.  It is saucy; it is soupy.  It is home style.  It is the way my dad, my aunts and uncles ate when they were little.  It is delicious.

It is hard not to imagine the thoughts, goals, and ambitions that ran through my father and his siblings' minds when eating a bowl of this messy, saucy pork rice.  Back then there was silence during meal time for my parents.  Not only was the pork stewing away in the pot, but the burrowed desires of a better life were stewing away in their heads as well.  Even to this day it is not easy for the elder generation of Taiwanese to express or communicate their emotions explicitly.

The only time a hint of their childhood memories come to light is when my dad makes this saucy, sliced garlic pork (蒜泥白肉).  This is another dish that elicits family history whether it is happy or painful.  For me, I only know this dish when cooked in our home kitchen in America, but my dad his siblings know of this dish the way that I experienced it.  The thin cuts of blanched pork are laid out on a platter before being drenched in sweet soy sauce paste, minced garlic, and a mound of freshly shredded ginger.  The raw biting garlic will undoubtedly leave a lasting taste on your tongue for a while... much like the memories of eating at the roundabout shops have left for the Lin family.

If this strangely emo post has not already turned the glories of pork upside down for you, continue reading... there's more! Not everyone is fond of their childhood memories, and not everyone appreciates the lingering garlic flavor on their tongue.  Fortunately, there is a pork spare rib soup (排骨湯) available to cleanse your palate and wash away bad memories.  The deep fried pieces of spare rib sink down deep into the depths of the soup, adding flavor and substance to the mild broth brewed from daikon.  A hearty yet mild flavor, the broth is substantial enough to rinse away any flashbacks of which you are not fond but just subtle enough to remind you that there were no regrets.

Oh, wow, that was a cliff of a conclusion.  Until next time, let's dream of getting S.O.F.A.T.

Read the post on 三元號 by TaiwanWalker in Chinese here.

三元號 (San Yuán Haò)
台北市大同區重慶北路二段11號
No. 11, Chongqing North Rd., Section 2, Datong District, Taipei City 

ML - 20130708

171. Taiwan Day 5: Nostalgic for Oyster Vermicelli / 懷念麻辣蚵仔麵線 (Taipei: Zhongshan District / 台北市: 中山區)

Oyster vermicelli (蚵仔麵線 / Taiwanese: ô-ah mi sua) is one of those quintessentially local Taiwanese dishes that no part of China, other region of Asia, or nation in the world can claim as theirs.  In fact, this is one of those rare dishes that is still ordered by its traditional name in Taiwanese rather than Mandarin.  Mr. Liou took us to a corner shop aptly named Nostalgic (懷念麻辣蚵仔麵線) that serves the traditional oyster vermicelli of Taiwan's olden days as well as the modern spin on it with a mala numbing spiciness.

We all went with the original version, the most authentic variation of this dish.  Thin rice noodles swirl around in the thick chowder like soup.  Bits of soft, stewed intestine swim around amongst the weaves of noodle, and fresh, mini oysters are slid into the piping hot bowl at the final minute right before the forest of cilantro garnishes the top.  Additional condiments such as minced garlic in soy sauce and red chili paste are added as desired.  This bowl, by the way, is served with just a plastic soup spoon... no chopsticks included.  Needless to say, a lot of slurping ensued.

Slurp away, y'all.  Until next time, let's all get S.O.F.A.T.

Nostalgic Oyster Vermicelli (懷念麻辣蚵仔麵線)
台北市中山區中原街117號
No. 117, Zhongyuan St., Zhongshan District, Taipei City

ML - 20130704

158. Healthy Living - I CAN CAN Cleanse... and So Can You! (LA: Arts District)

As an avid food blogger, or a food lover in general, we do our best to try new dishes and eat at different restaurants consistently, but do we put in the same effort when it comes to taking care of our health? Hitting the weights, visiting the yoga studio, or running up a sweat can check your health momentarily, but what gives our bodies a true restart?

Teresa Piro believes that her innovative CAN CAN Cleanse is the routine maintenance that your body needs.  This isn't just another juice cleanse or any other liquid diet that supposedly helps you shed the pounds.  The CAN CAN Cleanse is designed to provide the physical clarity and psychological empowerment to help make a change toward a healthier lifestyle.  It includes hot tea, nut milks, and savory soups along with the vegetable and fruit juices as part of the one, three, or five day program.  Teresa put me on the three-day program with the line of fall cleanses.  This is my experience.

PRE-CLEANSE / Warm-up

In preparation for the actual cleanse, Teresa suggests that you should eliminate or reduce the following items in your diet about three days prior: caffeine, alcohol, nicotine, dairy, red meat, flour, sugar, salt, bread, pasta, pastries, cookies, ice cream, and other processed foods.  You should also increase your consumption of water, herbal tea, and raw vegetables during this time.  You are definitely not supposed to binge on beer or force feed French fries prior to beginning the cleanse.  Don't forget... you will be able to eat these foods again! It's just the start of a healthier lifestyle.

DAY ONE / The Beginning

9:00 a.m.  (#1) Lemon ginger juice.  It is somewhat of a rude awakening to start with this in the morning, especially when I am expecting my morning routine of juice and coffee.  The cleanse has truly begun.  It's a little tough for me to take down, so I nurse the lemon ginger juice for almost an hour.  I am determined to finish it though.

10:00 a.m.  (#2) Green juice.  This stuff is refreshing in relative comparison to the lemon ginger juice.  It almost soothes my stomach.  It tastes lighter and less chunky than the other green juices out there.

11:30 a.m.  (#3) Rosemary nettle tea.  I'm very cranky without solid food, so I am not looking forward to the next bottle.  I completely overlook the label that suggests to "enjoy hot!" so I drink it straight out of the fridge.  The tea is cold, and my attitude becomes equally as cold.

12:30 p.m.  (#4) Celery root sage soup.  I definitely remember to heat up the soup this time, and while the soup warms up, my mood lightens as well.  I like the soup.  A lot.  I like that it is both hot and savory.  It provides just sufficient sustenance for me to continue on.

2:00 p.m.  (#5) Purple grape juice.  Just when I thought I needed some sugar, the grape juice is there to give me what I want.  I sit with someone during their lunch break, and it is painful to watch them eat a very appetizing Mediterranean meal.  I sneak two tiny bits of chicken, just one olive, one cherry tomato, a slice of cucumber, and a good spoonful of hummus off that person's plate.  Teresa said that if I feel the need to cheat, which I do, there is a list of Permissible Eats that I can use as a guideline. 

4:30 p.m.  More cheating.  A hard boiled egg, a small piece of chocolate with almonds, 25 pine nuts.

5:00 p.m.  (#6) Green juice.  After hunkering down to get some work done, I completely forget that I am hungry until I get home.  Out of habit, it is dinner time, so my digestive juices are flowing again.  The green juice holds me over for a second time.

6:00 p.m.  (#7) Hazelnut almond milk.  I love this.  I doesn't make me think that I am on a cleanse.  It's sweeter than soy milk and not as thick as almond milk.  The cinnamon and nutmeg in it are in the perfect ratio.  I wish this was sold in stores. 

7:00 p.m.  Cheat food.  An apple and two cocktail cucumbers.  Just enough to hold me.

8:00 p.m.  (#8) Rooibos tea.  This hot tea is not as fragrant as the rosemary nettle tea, but this is how I like my tea.  It is sort of cleanses my palate and clears my head for the evening.

Day One was pretty tough, and all I could think about what not having any food.  However, I reminded myself that there are so many people around the world that feel hungry on a daily basis.  To cleanse your body because you have eaten too much for too long is an experience that undoubtedly reminds me of how good we have it here... in America... to use food as entertainment rather than sustenance... to use food as a hobby... to be able to choose what we put into our bodies rather than eating simply to continue living.  Way profound of a thought... but yes, it happened on Day One.

Just in case you were wondering, which people have asked... yes, I had a bowel movement today.  A normal, regular bowel movement.  But I visited the urinal many times... many, many, many times.

Total extra liquid consumed on Day One: 24 oz. of water

DAY TWO / The Trenches

I wake up later than usual.  I am very cranky knowing that I cannot have solid food today.  The ginger lemon juice is still not my favorite, but I take less time to drink it today.

The rosemary nettle tea tastes better warmed up... way better... and the celery sage soup is awesome.  It should be served on restaurant menus.

Right about when I think I'm going to crash from low blood sugar, purple grape juice becomes the saving grace of my day.  Teresa describes it as the much needed happy hour that we all look forward to at the end of a long day.

In the afternoon, I receive an e-mail from Teresa reminding me that tomorrow is the last day.  It is very cool that the owner of the CAN CAN Cleanse has checked in on me (as she does with all her customers) to motivate me to the finish line.  

No bowel movements today.  This is to be expected since all that is being put into your body is liquid.  Once again... many visits to the restroom though... many, many, many visits.  If you end up losing weight, it is this water weight that is being flushed out of your system.

Total cheat food consumed on Day Two: one slice of turkey, one hard boiled egg, three cocktail cucumbers, 25 pine nuts

Total extra liquid consumed on Day Two: 36 oz. water

DAY THREE / The Light at the End of the Dark Tunnel

Teresa designed the three-day cleanse to be long enough to work but short enough that you actually finish it.  I have heard of so many friends and acquaintances that begin an enduring two week program that includes harsh teas that cause frequent and uncomfortable trips to the restroom.  This is nowhere close to that.  I love that the timing is in tune with how your body feels.  You are also free to adjust and arrange the juices, teas, and soup to fit your schedule.

Another e-mail arrives from Teresa telling me I'm almost done.  It's great to hear from her again.  But you know what? Day Three is really not that bad.  This has become routine, and as I knock back each bottle, I feel more accomplished.

By the time the hazelnut almond milk is finished, I am walking around with a silly smile on my face knowing that I've challenged myself to something that I never thought I would ever do.  I have always told friends and family that juice cleanses and fad dieting is so ridiculous, but I enjoyed this experience because I felt the clearness in my head and the lightness in my walk.  I CAN CAN Cleanse.

Total cheat food consumed on Day Three: one hard boiled egg, two slices of deli turkey, 25 pine nuts

Total extra liquid consumed on Day Three: lots and lots of water

See what goes into making the hazelnut almond milk with the Tastemade video app for iOS here:

The ingredients that goes into the cleanses are made from organic, local, fresh, raw fruits and vegetables, purified water, seasonal spices.  Teresa also uses dates to naturally sweeten the beverage so that it does not contain sugar or other sweeteners.  The fruit fibers and nut sediments are strained for a smooth, soothing taste and texture. 

POST-CLEANSE / Cool-down

Although the first thing I want to do on the morning after is bite into a juicy Double Double, I actually headed cheerfully to yoga (something else I thought I would never do)... and continued to watch what I put into my body.  Yes, I caved in on the weekend when all I wanted was some dim sum, but I was more cognizant of the unnecessary carbohydrates, sodium level, and grease on my plate.  Overall, I have been better about portion control (something I desperately needed) and including more raw foods in my diet.  Quinoa? Never before.  Cauliflower? I would never.  But now I can safely say that the CAN CAN Cleanse helped me do a minor maintenance on my body... almost like the oil change your car needs every 5,000 miles.  Well, Teresa suggests to go through a cleanse seasonally to restart your body.  I am taking her up on this offer, and I can't wait to see what is included in the winter season cleanse.  This is something everyone should test out, especially after the holidays.

If you're wondering how much weight I lost, that is not quite the right perspective.  It's not about losing weight with the CAN CAN Cleanse... especially because what you are really losing is water weight.  But with proper diet and a scheduled exercise regimen (weights, yoga and running for me), I have shed 12 pounds in two weeks.

Happy early Thanksgiving, everyone.  Be mindful of all that holiday food going into your body.  Until next time, beware of getting S.O.F.A.T.

CAN CAN Cleanse
826 E. 3rd St.
Downtown, Arts District
Los Angeles, CA 90013

ML - 20131014-16

147. Bay Area - Gather in Berkeley for Spicy Pancetta Pizza (Berkeley: Downtown)

When Katrina said that we should head to Gather for pizza in Berkeley, I thought she was out of her mind.  The kind of pizza that I know in Berkeley is from either Fat Slice and Blondie's, the floppy, extra cheesy kind of pizza that drips with pepperoni oil.  You know, the ones that Cal students snack on in between late night study sessions.  Well, Gather opened my eyes to a completely new category of pizza in Berkeley.

We started with the Summer Bean Soup, a mixture of white beans and other seasonal root vegetables with fresh basil pesto.  It was vibrant and full of flavor... a proper way to jump start our appetites for the pizza.

Of the four pizzas on the menu, we both thought the Pancetta Pizza sounded the best.  When the pizza arrived, we could tell just by looking that we made a good decision.  The thinly sliced interwoven layers of pancetta were all crisp... and the savory saltiness gave the first bite a depth of flavor that made me want to moan with pleasure.  I might have.  But neither Kat nor I noticed as we were too fixated on the deliciousness that was our pancetta pizza.

Did I mention that the creamy egg yolk was oozing throughout the center of the pizza? Did I also mention that the yolk and cheese were blending together and that the golden, unadulterated combination of the two was still bubbling as the server set it down in front of us? Oh, have mercy... the pizza gods... they can cause such simultaneous pain and pleasure.


The best thing about the pizza was that it was spicy.  I'm not talking about just a little heat or a slight kick.  I mean a really ballsy flame.  The kind that real food lovers can handle... the addicting kind that keeps us coming back for more.  The chili was a smart move, Chef.

I am dreaming about it already... the warmth of the crust, complete with its peaks and valleys from hand pressing the dough, the sprinkle of oregano on the dropped egg... and of course, the pancetta... the crispy, salty, delicious pancetta.  What a magnificent pizza.  I'm definitely gathering in Berkeley for this again.  Crossing the new Bay Bridge to the East Bay is fine with me.  So until then, let's all get S.O.F.A.T.

Gather
2200 Oxford Street
Downtown Berkeley
Berkeley, CA 94704
BART: Downtown Berkeley

ML - 20130906

Post 105: dineLA - A Top Chef's Hospitality - Stefan's at LA Farm (LA: Santa Monica)

From San Diego Restaurant Week, we move back up to the City of Angels for our own restaurant showcase called dineLA.  At Ken's suggestion we selected Stefan's at LA Farm for its six course dineLA menu.  Chef Stefan Richter from the fifth season of Top Chef prepared the only six course menu.  That made for some easy decision making.

At the end of a long Monday in the office, the only thing I wanted to do was sit at the bar and have a drink.  So sit at the bar we did... except that was all we did because the bartender did not notice my desperate plea for alcohol.  No matter.  Chef Richter saw my frustration and jumped behind the counter to pour a glass of whiskey for me.  He recommended a super smokey Laphroaig 10 year Scotch whiskey.  Chef dropped two ice cubes in the whiskey glass and suggested to take one sip right at that moment and then again only after the ice melted.  It was seriously smokey... like a chimney during Christmas kind of smokey.

The strain of corporate America eased up, and the tension of another manic Monday melted away.  Here is our six course meal.

Michael's starter course: Cali crudo with thinly sliced hamachi and lime yuzu vinaigrette.  I always enjoy starting a meal off with raw or fresh ingredients.  It is a smart way to ease the palette into multiple courses with lighter flavors and relatively cooler temperatures.

Ken's starter course: Roasted acorn squash salad with burrata and walnuts.  Continuing with raw ingredients we were served more fresh farm fare.  The burrata cheese had a bit of acidity that worked to bring out the earthy sweetness of the squash.

Michael's pasta course: Pumpkin raviolo with brown butter and pecorino.  The brown butter combined with a fresh pasta made for a classic flavor.  I was glad that Chef did not use butternut squash in the ravioli... it is used entirely too often.

Ken's pasta course: Mushroom risotto with hen of the woods fungus and bleu cheese.  It was creamy and al dente, savory and earthy.  Mushrooms, as opposed to meats, always provide suitable flavor without making risotto or pasta dishes too greasy.

Michael's soup course: Acorn squash soup.  I was so surprised by the flavors in the soup.  It was so intense because there was a sweetness from the squash, but I also tasted hints of cinnamon and nutmeg in it.  It was reminiscent of Thanksgiving pumpkin pie.  I love that the creme fraiche was there to balance out the intensity of the flavors.

Ken's soup course: Smoked leek & potato soup.  The soup was not bad, but it tasted much milder after having spoonfuls of the intense acorn squash soup first.  Ken started with this one, so he was able to taste the leek and potato more.

Michael's fish course: West Coast halibut cooked with brik dough, zatar spice, edamame, chanterelle & shimeiji.  There was a good sear on the exterior, and the fish itself was soft and almost fluffy. 

Ken's fish course: Crispy white fish with chipotle butter, black beans, cilantro, corn, green beans.  I liked the abundance of vegetables because it prevented the dish from feeling heavy from the butter.  The crisp fish skin was a plus.

Michael's meat course: Beef tenderloin.  Celery root mash, hollandaise sauce.  Slightly raw meat... good.  Hollandaise sauce... good.  Celery root mash to sub for potato mash... good too.  This dish had warmth, which I think is very important for the diner to feel full toward the end of the meal.

Ken's meat course: Duck breast.  The braised red cabbage and lingonberry sauce had a slight sourness that contrasted the savory flavor of the duck breast.  The pretzel galette with the herbs and spices tasted like a bread stuffing that usually goes with turkey during the holidays.  This dish was a creative way to pair poultry and starch.  The duck was so tender.  So good.

Michael's dessert course: Apple beignet.  A different take on classic American apple pie a la mode? Hell yeah.  The crunchy crumbles and chocolate curls are always welcome on my dessert plate.  And ice cream? Bring it on.

Ken's dessert course: Coffee & vanilla panna cotta.  Panna cotta is a favorite of both mine and Ken's.  I have only ever had a uniform flavor of panna cotta, so to see the swirl of coffee and vanilla together sparked more than just curiosity.  I preferred some sort of whipped cream to tie the final course together, but it was good nonetheless.

Ken and I thoroughly enjoyed our experience at Stefan's, especially because Chef made a full fledged effort to introduce himself and immerse in conversation.  We also appreciated that Chef and his staff complied with my troublesome request to walk into the kitchen after each dish was prepared to take photographs.  Thank you very much Chef Richter for the hospitable welcome and delicious meal.  And we will definitely take you up on the chance to have a meal in the kitchen while you run your "shit show."  I can't wait.

The event celebrating Chef Stefan's 15th anniversary in America is upcoming and will feature a three course preset menu for 15 per person.  Until then, let's all get S.O.F.A.T.

ML - 20130128

Post 85: Fight for Foie - A Farewell (LA-SGV: Pasadena)

Earlier this year I attended Fight for Foie at Haven Gastropub in Old Town Pasadena.  The event was held in support of keeping the fatty goose liver on restaurant menus in California.  Proponents of the ban on foie gras argue that force feeding geese and ducks in order to plump their livers up is inhumane.  Those against the ban on foie gras say that palatable poultry do not have gag reflexes and that the birds naturally overeat in the wild anyway.  Both sides made their voices heard.  Despite the dozens of protesters outside the restaurant armed with picket signs, iPads, and fliers, drovers of foie gras fiends continued to walk into the restaurant to dine on the delicious delicacy.  I was one of them.  As soon as the restaurant opened for this private event, my friends with foie fetishes and I dined on a multi-course (seven to nine courses depending on how it's counted) tasting menu designed all around the fiendishly fatty foie.

We were first treated to an amuse bouche in the form of a foie gras lollipop rolled in crushed pistachio.  The look reminded me of a See's Candies lollipop because of its rectangular shape, but the texture of this foie lolli was nothing like rock hardness of the See's candy.  It was soft to the bite, but it was densely packed with liver fattiness.  One bite and we knew we were in trouble.  The first course had not even arrived yet.

Our first course was a smoked foie gras torchon surrounded by oatmeal crumb, spiced orange rind, and sorrel.  The pate of foie gras was cooked after being wrapped in a towel allowing it to retain all of its moisture and original flavor.  It was luxuriously smooth with the crunch of the oatmeal, and it was buttery and spicy... and very insanely rich.  Connie and I could not continue savoring the foie gras without ordering some hot tea... but props to Ken for not only finishing his foie but mine and Connie's as well.  Holy...

Next we were served foie for breakfast complete with duck blood biscuits, duck bacon and a sunny side quail egg.  In the world where turkey is the most popular form of bacon made from poultry, this duck bacon was definitely a taste for sore taste buds.  The deep crimson color of the duck was beautiful and had a profound depth of flavor to match. 

The biscuits had a few drops of duck blood in each one, and they were accompanied by an airy whipped foie butter and pickled cherry jam.  The biscuit was crumbly like a cookie but cohesive like a shortbread.  The tartness of the pickled cherry jam peaked through the foie butter at the right moment.  It was almost like an adult version, albeit a very expensive adult version, of the classic PB&J.  This course was creative and clearly set itself apart from the previous course, which was basically an offensively large chunk of foie gras.

After breakfast came a creamy foie soup with strips of chicken skin, bottarga, and hearts of palm.  I'm all for crispy textures against a soft or sultry background, but the chicken skin was not a favorite of mine.  Bottarga, a cured fish roe that is also known as the poor man's caviar, was dotted throughout the soup.  The soup itself was perhaps a bit too airy and not as concentrated as I would have hoped... although perhaps a more concentrated foie soup may have provided the basic elements to trigger a heart attack.

A meal heavy in fatty foods definitely calls for a few digestive walks, so I walked over to the open kitchen to discover the many chefs, servers, and other staff hard at work.  Since the majority of the restaurant patrons began dinner service at the same time, the kitchen was busy preparing dozens of the next course.  Although coordinating a multiple course foie gras tasting menu requires relentless energy and effort, the chefs and staff made the dinner service seem effortless.

After an amuse bouche and three courses of foie gras, a wild escolar with roasted foie gras, petit pois a la francais, and sauce albufera was presented.  The fresh fish and English peas made for an initially lighter dish, but the Hollandaise and béchamel sauces helped tie the richness of the foie gras back in.  This was a sous vide fish, and it was very mild and ambivalent in a good way.  After a heavy onset of fatty foie, the fish dish returned the heaviness back to center, which made for a pleasant course in the middle of the meal.  Many thanks to the crescent of lemon for the help.

A multiple course meal isn't a multi-course meal without a pasta dish.  Our pasta dish was a tortellini in duck tongue brodo.  The pasta was stuffed with foie gras and rhubarb, and beech brown mushrooms and micro celery floated around in the broth.  It was St. Patrick's Day at first sight, but the foie gras didn't exactly start a party in my mouth.  The foie gras was a bit too soft, and the tortellini skin was a bit too thick for the soft foie texture.  A ravioli may have been a better pairing with the foie, but it may also have been too predictable... though the mushrooms did complement the broth well.

The blackberry sorbet intermezzo arrived two courses before the end of the meal... and it could not come quickly enough.  By this time in the meal my friends and I decided that we would only take one bite of the remaining dishes because the foie gras was so rich in fat.  I could feel my heart beating faster than normal.  My body was trying to tell me something... that perhaps banning foie gras in California would be better for my health... although I did not like the idea of having to travel to another state just to satiate a foie gras craving.  The sorbet was quite refreshing, but it was not enough to truly cleanse my palate.  I ordered another cup of hot tea... my fifth or sixth now.

The penultimate course came in the form of a za'atar crusted squab with a foie gras pastilla, fennel, and Meyer lemon.  The dill and fennel done three ways were cool and revitalized my palate a bit.  The dish paired the flavors and textures well.  This was my first time having squab, and it was quite delicious.  The fattiness of the squab was quite similar in texture and flavor to the foie itself.  The foie gras pastilla could be described as an egg roll stuffed with soft foie.  It was something I could have much more of if it was served as an individual appetizer or earlier in the meal.  The crackle of the pastilla wrapper was music to my ears... but half a dozen courses of foie gras in, and I was about to throw in the towel.

Naturally the final course was dessert.  And if there was anything that was both a blessing and a death omen combined, it was this duo of foie gras cheesecake and foie gras bon bon.  The vanilla crumble, hibiscus gel and micro tangerine lace were light and just sweet enough.  The chocolate in the bon bon presented a balanced, chilled sweetness.  Ken exclaimed that he was so happy to see chocolate... whether it was because he actually just likes chocolate, or it was because chocolate seemed so light in comparison to all the foie gras we had just eaten... well, I'm not sure.  But my thoughts exactly... something sweet after all the savory fattiness was quite the blessing.  Connie thought the cheesecake just tasted like cream cheese, but I this was the death omen.  I understand that foie gras and cheesecake blend well together, but something lighter and more refreshing as the final course would have fared better.  One bite of the cheesecake, and the towel was in.  Time for some more hot tea.

All in all the multiple course Fight for Foie was quite the experience... one that I would never forget.  The many different chefs all put their best foot (feet) forward in terms of presenting the best examples of their foie gras dishes.  However, the meal was quite heavy and may have helped the protesters prove the point that the ducks and geese are tortured during their overfeeding.  I felt a little overfed and plumped up myself.

But at the end of the day, the choice to eat organic vegetables, sustainable seafood, or meat products that have not been augmented by the human hand should be the choice of the consumer.  This should not be dictated by any government body whether state or federal.  Those who want to eat will find a way to eat what they want to eat.  Banning foie gras in California may cause avid diners to spend their money in states that permit the sale of foie gras.  Nearby foodie cities such as Seattle and Portland or even big dining cities as far away as Chicago and New York may see a slight boost in their economies at the expense of LA and San Francisco simply because a product in demand is offered there rather than here.  Let that be some food for thought.  Let the Fight for Foie continue on.  Until the next fatty meal, let's all get S.O.F.A.T.

This post features photography by Ken Lee.

ML - 20120312

Post 52.1: Hello Orange, Part 1 - International Potluck

Because last year's international potluck was so successful, we decided to hold another one at work again.  Having co-workers that represent a diverse range of ethnic backgrounds allows all of us to learn and enjoy the cuisine from all different cultures.  Basically, it's good to have good food.  Here's a look at what the Orange office brought in for the picnic in the conference room... along with 5 words that they would use to describe the food from their culture.

Empanadas with chimchurri sauce contributed by Steven
Peruvian (empanadas), Argentine (chimchurri sauce)

Everybody knows a delicious empanada.  Whether it's Mexican or Cuban or from another Latin American nation, these baked hemispherical pastries filled with ground beef and shredded chicken are more than just tasty.  They are savory... inspiring... addicting.  Could I be a pathological empanadic? I believe so, and I think it's safe to say that I wouldn't be the first.  The ground beef within the empanada has a fervent personality.  It's rich in spices, and the flavor permeates the air around your oral cavity, which leaves a satisfying, lasting warmth.  

With plenty of parsley, garlic, cilantro, oregano and bay leaves, the chimchurri sauce is tough enough to pair with the strength of the ground beef.  It's not as spicy as you would believe, but it's definitely full of flavor.  A squeeze of lime will help cut the oil that the herbs are swimming in and will give the sauce a bit of a citrus kick as well.  Truly delicious... break me open another empanada, please.

Medianoche sandwiches put together with Liz's personal spin
Cuban

Traditionally these heavenly sandwiches were served to the hungry in Havana after dancing the night away at the local discotheque, hence the name medianoche or midnight sandwiches.  Well, in that case I might have to attach the medianoche title to Korean tofu stew.  With cheese sprawled over the ham, a crunchy bite from the pickles, and butter melted over the top of these rolls, the savory sandwiches are enough sustenance to have during any meal.  In fact, one co-worker mentioned that the medianoche name should be changed to mañana or morning sandwiches.  Hmm... good idea.  I'd throw a fried egg right in the middle of all that cheese... and I'd make sure the yolk was runny too.

Matzo ball soup made by Molly
Jewish

The soup was actually made by Molly, a Chinese from Taiwan, but you'd never be able to tell that non-Jewish hands formed the matzo dough or that the chicken soup was concocted by the rotisserie chicken from Costco.  Authentic? Hell yeah.  It tastes like something I'd get at Brent's Delicatessen... sans the sodium and oil overload.  In fact, I prefer Molly's homemade chicken soup over the matzo ball soup at the local deli.  I wasn't even suffering from a cold, and I had three bowls.

Pork and vegetable steamed bao brought by Michelle
Chinese

If life is like a box of chocolates, then opening a steamed bao is like opening presents on Christmas morning.  You may have a good idea of what's inside, and chances are you are probably right... but there's no amount of shaking or peering within the wrapper that will confirm your suspicions.  But... surprise! Pork and vegetable filling? Sure, I'll take it.  The pork and veggies inside are just salty enough to complement the white bread on the outside.  Great balance... and not at all greasy or oily like the buns I had on the streets of Shanghai.  I could eat these all day.

Night market sausages with raw garlic supplied by Michael from SinBala
Taiwanese

I don't know a single person that has tried Taiwanese sausage and has not liked it.  It's impossible.  The lean pork sausage is bursting with savory juices and is surprisingly sweet.  Who knew? Probably Taiwanese locals and tourists who routinely tour the open air night markets after dinner each night.  Traditionally eaten with toothpicks and skewers, Taiwanese sausages may be treated as a night market snack, but it's hearty enough to top over rice as a full meal.  Sausage donburi anyone? The thinly sliced raw garlic is a smart ingredient to use not only to cut the sausage grease but to give the sweet sausage a contrasting bite.  Got to the party late? No worries.  Some co-workers say they this sausage is even better eaten cold.

Cabbage rolls with bacon presented by Doreen
Ukrainian

At last year's international potluck, the Irish-Polish cabbage rolls were a hit.  This year was no different.  The cabbage rolls were the talk of the conference room.  The only difference was that these were made with pork instead of beef.  Made from Doreen's family recipe that has been passed down for over 130 years, the cabbage rolls were stuffed with bacon, rice, onions and tomatoes.  This neatly wrapped, hearty dish may pair well with beer.  Wait... didn't I say that last year? Polish cabbage rolls in 2010 and no beer... Ukrainian cabbage rolls in 2011 and no beer... I should have known.  Alright, bring on the Russian cabbage rolls next year.  2012 I'm ready for you!

Nasch and chrusciki from Adam
Polish

Like a pu pu platter, the traditional Polish nasch plate comes with an assortment of goodies intended to help open the digestive system for the main meal.  Nasch can be assembled with any items in the kitchen or the pantry.  It's almost a welcome offering to visitors or guests.  Our nasch came with smoked summer sausage (sub for kielbasa), brie and cubes of smoked cheddar (perhaps a sub for korycinski or oscypek), pickles (sub for ogorek kiszony) and crackers.  Snooki or not, there's something on this plate for everybody.

Chrusciki or angel wings are crispy ribbons of fried dough that remind me of a flat, twisted doughnut.  Topped off simply with some powdered sugar, they are great to munch on after a meal with some tea or coffee or even by themselves.  Had I been the first to create these pastries, I'd make a chocolate dipped version for sure.  Ooh, I just had an idea...

Snickerdoodles baked by Rachel 
German

Who doesn't love cookies? Snickerdoodles are like a traditional sugar cookie but are bumped up by the touch of cinnamon and the cracked surface, which gives it a unique aesthetic appeal.  The name may be complicated, but the cookie is simply satisfying.

Carrot cupcakes crafted by Amanda 
American

Who doesn't like cookies? Well, who doesn't like cupcakes? The cupcake revolution has everyone scrambling for a $4 dome-shaped cake in a high income bourgeoisie location nearby.  But cupcake revolutionaries have left behind the less than a dollar homemade cupcake.  Amanda's carrot cupcakes were spiced up with ginger... and not just by a little bit.  The cupcakes are chock full of sweet and spicy ginger, which kept me coming back for more.  Why are they so good? Perhaps it's because Amanda's grandmother was a baker at Mrs. Field's back before the modern cupcake revolution.  Hmm... Amanda, is your maiden name Field? Methinks either Grandma owned the place or stuffed the recipe cards in her pocket on her way home each night.  Either way I may have to start a counter revolution.  Anti-red? Maybe anti-red velvet.  The carrot cupcakes brainwashed the words 'red' and 'velvet' completely out of my mental cupcake menu.

Chocolate eclair cake created by Deanne 
American

What do lasagna, Shrek, dressing in San Francisco weather, an onion, and this chocolate eclair cake have in common? Layers! Building the eclair cake involves layering graham crackers, Cool Whip and instant French vanilla pudding... a repetition of the same layering process, and a healthy (that's figurative in all aspects) topping of chocolate frosting.  After two slices of this at the potluck, I began to wonder why it wasn't called chocolate ecstasy cake.  The cake was a great way to finish off a gluttonous buffet of a meal.

Thanks to everyone who participated, contributed, and labored for this international potluck.  Our eyes were opened to new dishes and new cuisines, and I can safely say that we hope more co-workers join us next year for this tasty tradition.  Until then, let's all get S.O.F.A.T.

ML - 20110426