Guilty Food Confessions

Yeah, we have a filler post today. I'm insane busy this week what with work, trying to get everything organized for my grad school application, and hunting for a new place to live. However, I promise a good review of The Waterboy, and a damn good cupcake series in the next few days, and maybe a surprise or two.

So what are we going to do today, kiddies? Well, I thought I might open the forum and admit my little foodie secrets. All the foods I normally won't admit to eating but love to when no one is looking. My guilty food pleasures. These are what I eat when I watch shows like The Girls Next Door, which is awesome and another guilty pleasure of mine. So frickin' funny.

So here we go, my Top 5:
In & Out french fries: Greasy, salty goodness. And I swear to God, if you try and take one... I'll cut you.

Tubes of Cookie Dough: Sure I've made my own to devour, but store bought is quicker. Crack it open, pour a glass of milk, pop a cheesy B-horror flick into the DVD player and enjoy. Totally worth the stomach ache.

Cheez-its: I will curse all generations of your family if you touch my cheez-its. I'll engrave the nasty sin of you touching my cheez-its on your damnable soul. Then I'll cut you... again.

64 Box of Corn Dogs from Costco: These were a food group for me and my no-budget in college. Remember, the FDA suggest 3 servings a day.

Mint Oreos: They rarely make it home from the store. I once hid them in an empty Wheat Thins box so my roommates wouldn't find them and I wouldn't have to share.

There ya' go. Hope you enjoyed. Feel free to comment with your own fun confessions. TTFN - Ta ta for now!

Our Disconnection with Food and it's Origins

I recently had a comment written to me about my experience in an Afghani restaurant, and how lucky I am to be eating Afghani food here in California and not in Afghanistan. Going back over it, and reading through the post and the comment Miriam left me, it really made me step back and think. How much do we know about our food and where it comes from?

I'm not talking about a local level. You all probably know about that, and there certainly isn't a need for me to preach to the choir, though I suppose sometimes the choir must be reminded why they're singing. No, I mean on a more international scale. It scares me how little people know about the world outside their own town let alone the country and, God forbid, the actual world.

I went to a party recently and was surprised how few people, U.S. born and raised citizens no less, know how many states there are. I kid you not. I had answers from 48 to 53. Some answers being Washington D.C., Ottawa, and Cuba. How on earth would they know the history of the pork dumpling?

Okay, so maybe the history of the dumpling is a bit much. I don't expect people to know that, and wouldn't hold it against them if they didn't, but I think reflection and some simple common thought about the source and origin of international foods (or any foods) should be a basic part of deconstruction of a meal, or even as mental and aesthetic flavoring to add to the joy to a dish.

Ethiopian food is starchy and has it's roots grounded in the fact that the country is generally arid and without a lot of leafy greens growing about. Refrigeration isn't exactly as widespread as in the states, so food can't be preserved as long. Dishes are designed to be something simple, cooked in a single pot, and from ingredients that can be easily stored in dry conditions. Sugar isn't prevalent in the area either so desserts as we know them (i.e. cakes, puddings, etc) aren't exactly going to be familiar.

An Iranian family here recently explained that she and many other families are adapting recipes and their way of cooking as trade in many parts of the area has halted due to violence, so meals have had to be tweaked and tinkered to make due with what is available.

Later these dishes make their way to the U.S. where supplied are abundant and we simply accept that the dishes we eat are everyday fare and leave them at that. The dish defines the people, without any real thought as to how that dish or the people and their current situation came to be.

This post is starting to develop into a sociology paper, so I'll leave this there right now. There's isn't a true solution for me to offer, just something to think about. So Miriam, thank you for the thoughts about food. I'll take a moment to think about how those in Afghanistan are eating when I'm at the Afghani restaurant, and take a bit of time to reflect over any meal.

Peanut Butter Black Sesame Cupcakes with Almond Whipped Cream

This was one of the entries from the cupcake challenge. This particular one just seemed to stick out in my mind when it was submitted by Joann. I did have a few issues with finding the black sesame soup so I instead used a soybean black sesame powder that you mix with milk for a surprisingly tasty drink (thought it would taste groady to be honest, but yay for it not!). I also went to three stores for corn syrup for a simple frosting but to no avail as well. I mean how do three supermarkets not have corn syrup?! So instead, I made a simple whipped cream with a hint of almond extract and sugar.

The cupcake had a sweet slight peanut buttery taste that was backed by that black sesame. Very different and shibby tasty! The light almond whipped cream was just the right flavor to assist the cupcake. I piped on the character "Fu" which means luck. I colored them with black sesame seeds however due to their getting in your teeth and not adding positive texture wise, I might just heavily pipe "Fu" on them next time and do a very light sprikling of the seeds. I'm inspired to try a few more Chinese flavors, especially since Chinese New Year is coming up, and it's year of the Boar baby! MY YEAR! *woot woot*

With the overall flavors of peanut, sesame, and almond these were quite a hit at work. Not too sweet, a little bitter, and a slight umami flavor. Yum! A very tasty, easy to make cupcake! Thanks Joann!

Peanut Butter Black Sesame Cupcakes
Makes 12 cupcakes / 350 F degree oven

What You'll Need...
1/4 cup of unsalted butter, softened to room temp
1/4 cup of smooth peanut butter
1/2 cup of sugar
2 large eggs
1 cup of flour
1-50 gram individual package of instant black sesame soup powder -OR-
3 1/2 tablespoons of black sesame and soybean powder
3/4 teaspoon of baking powder
1/4 teaspoon of salt
3/4 cup milk

What You'll Do...
1) Prepare muffin tins with paper liners. Preheat oven to 350F.
2) Put butter and peanut butter in a bowl of a mixer and mix on medium until creamed together.
3) Add the sugar and mix until the mixture is light and fluffy.
4) Add the eggs one at a time, beating well after each. Scrape down the bowl to ensure the incorporation of the eggs.
5) In another small bowl, sift the flour, black sesame powder, baking powder, and salt together.
6) With the mixer on low, alternate the additions of the flour mixture and the milk to the butter mixture, starting and ending with the flour mixture. Scrape down the bowl and mix until smooth, about 2 minutes.
7) Scoop batter into the muffin liners and bake in the oven for 18-22 minutes. Test if they're done with a toothpick. When it comes out clean, they're done.
8) Cool for a few minutes in the muffin tins, then remove to a cooling rack to cool completely.


Almond Whipped Cream
What You'll Need...
1 cup of heavy whipping cream
1 tablespoon of powdered sugar
1/4 teaspoon of almond extract

What You'll Do...
Place all ingredients in a mixer and mix until stiff peaks form. Duh, it's whipped cream.

Eat Beast Update #3 - Limes are his Kryptonite

The eat beast has a weakness! He dominated lemons, devoured hot peppers, stole bacon, purloined bagels, and stickypawed more than a few chips and crackers. He even threw his face into a bowl of cereal while I was still eating it and looking the other way.

Yes, he won't eat limes. Detests them. I can put a slice of lime in a bowl of food and he won't go near it. He'll pace around and inspect it for hours. HOURS. He'll attempt to swat at it in hopes it might run off, but to no avail. It's crazy. And by crazy I mean tormenting him this way if non-stop fun.

Finally, now if I can just figure out a way to utilize this weakness. For something aside from my own twisted entertainment I mean. (I feel like Lex Luthor, only Superman is a fatty fat fat McBlobicus covered in black hair and obsessed with licking his groin and eating.)

Getting Crabs and V-day (No Correlation...)

Waterfront Crabfest

On February 10th, the Old Sacramento Buisness Association will host the Waterfront Crabfest from 7 pm to 10 pm. The event will take place at the California State Railroad Museum at 2nd an I in Old Sac. This year’s feast will include hot crab, pasta, salad and fresh bread. A no-host bar with beer, wine and soft drinks will also be available. The event will feature a silent auction, a live auction led by DSP Executive Director Michael Ault, dance lessons, a chef demo and music performed by Sacramento’s own Betty and the Boomers.

Contact Information
For more information or to purchase tickets, call (916) 445-3054
website: http://visit www.oldsacramento.org

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Wine & Dine Downtown - Valentine's Day 2007

A few restaurants are offering special V-Day prix fixe menus. 55 Degrees, The Firehouse, and Dawson's at the Hyatt are signed up with a few more to be added! make your reservation now. A great way to show someone you love them and want to bang them like a trash can lid.

See the Menus!