Apr 18
adminIngredients, Root of it all Food Safety
I applaud President Obama’s continuing of the initiative to rid the world of nuclear weapons. But what about Nuclear Food?
Many food producers are looking at zapping food to kill bacteria and other pests that it might contain.
Pros are many including longer shelf life, less “bad bacteria”, and the ability to add an extra level of “safety?”
Personally, the cons … some of which we don’t know what they are … far outweigh the pros. Some of the cons include destruction of nutrients (especially vitamins) and other things that happen on a molecular level that we just don’t know about.
There are a couple of root causes to this desire to irradiate:
1. Money
a. It is far less expensive to irradiate food rather than pay the consequences of being a source of a major outbreak. Indeed, we have seen the complete destruction of many companies that cut corners to save money only to find that their products were the source of a major recall … or worse … contributing factor in death of those that consumed them.
b. Because so much of our food production and distribution is centralized, irradiation helps insure the delivery of the entire crop … or product run.
2. Fear
a. Outbreaks happen, usually more than once a year … and the news routinely investigates and reports on them. Typically the culprit is Salmonella or E. Coli … which are both usually from cross contamination or dirty production. Questioning the safety of your food … your sustenance … is a very scary thing.
b. There may also be a fear that our government agencies that are there to protect and inspect our food … are undermanned and under budgeted to do so. Therefore, the addition of irradiation helps to fill the gaps.
As usual, there are always two sides of the fence here. Personally, I agree with capitalism. I also believe in the consumer. There is no way that consumers will applaud our government’s efforts to rid the world of Nuclear weapons while we increase the use of “them” on our own food. A safer hamburger … how about cleaning up that plant … using more quality products … smaller batches. The list goes on …
The wave of “organics” and “locavores” is still gaining momentum but still in its infancy. As food producers get farther away from looking at our sustenance not as food … but as a commodity … the close to home the consumer will go to provide for their family.
Below are some videos from YouTube that I found … and believe me … there are a lot more … some very opinionated.
Sources:
http://www.cornucopia.org/2010/01/safety-of-beef-processing-method-is-questioned/
http://www.amif.org/ht/display/ReleaseDetails/i/42193
http://www.naturalnews.com/028244_e_coli_irradiation.html
http://blog.cncahealth.com/post/2009/11/12/The-Pros-and-Cons-of-Food-Irradiation.aspx
http://www.fsis.usda.gov/Fact_Sheets/Irradiation_and_Food_Safety/index.asp
Mar 06
adminInspirational, Seasonal Foodservice Post Holiday Blues, Inspirational Restaurant
The holidays for most people are all about family, shortened work weeks … perhaps an office party, Christmas party, New Year’s and more. Starting in Late November until after the Super bowl, there is a reason to party.
For those that work in the hospitality industry … this same time period is manic. Not only is there a great increase in business, but we also have to do those things with our families, put up decorations, buy presents, mail cards … the list goes on. Most of the time, we are not home on the special days that families gather together. For the first half of my married life, my wife would always come to the restaurant for the New Year’s kiss … it was like tradition.
So after all the hustle and bustle … with going out of our minds busy … the ability to work more than one shift … bigger paychecks … less sleep … we now find ourselves with time. The pace has slowed … and it has an affect on your mood … your psyche. It is almost like post partum depression … the birth of the busy season means excitement, celebration … now … back to usual.
This time of year we need something to keep that inner psyche enthused. After all, without the drive … there is no motivation … without motivation for this industry … you might as well do something else … something less stressful … you might as well become a bank teller.
I found something that I wanted to share … it is a video produced by the National Restaurant Association that has an inspirational message. Something to help you think of yourself and your industry differently. Sometimes it is hard to come out of our own little microcosm, but this video looks at the industry in a much different light … and sometimes that different light can illuminate your real passion and why you are here.
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Feb 28
adminExtra Curricular, Menu Trends Fancy Food Show, Healthy Snacks
I was lucky enough to attend the Winter Fancy Food show in San Francisco. Having been many times before I know it’s merits as a means of spotting food trends as start-up and legacy companies display the newest and tastiest items on the market today.
This show is big on the snack food. Every variety you can imagine. However, because it is the Fancy Food Show, these snack foods are on the cutting edge. I literally spent two days walking, tasting and talking with vendors about their product. I especially love the entrepreneurial spirit that is evident in someone that mortgages everything because they believe in themselves and their ideas. And as years go by … I have noticed a major shift in some of the motivational spiels.
Now … items are produced not only because targeted customers would want them … but also because it is good for them or the planet. Let’s face it … we love junk food … sugar, fat, flour, potatoes … are the king of ingredients in current selections. Shows like the Fancy Food open your eyes to the myriad of other things that can be created that are just as tasty as their calorie or fat laden counterparts. Some ideas might be ahead of their time … while others are simply brilliant.
I love Peanut M&M’s … but what would you think about a candy coated sunflower seed. Let me tell you … they were great.
Popcorn – popcorn was a highly visible snack food at the show. Everything from Caramels to Truffle flavor. I met very interesting woman, Susan Rice whom is transforming tobacco fields in the Carolina’s to Truffle Farms. In order to showcase American Truffles, she now sells Truffle Flavored Popcorn … ingenious. The flavor of truffles is one of love or hate. If you love the flavor of truffles … then I invite you to go to http://www.susanricetruffles.com and order you some.
Chips – Chips were also highly visible at the show … but not just Potato. Pita, Flax, Sesame, corn, quinoa, sweet potato, vegetables … you name it … it was a chip. the future of the chip industry is no longer bound to deciding whether you want wavy, kettle or regular potato chips … future choices will enable you to choose from a variety of textures and flavors. Imagine if Hummus someday surpassed Guacamole as the dip of choice because of the pita chip craze. A great product line-up was from http://www.foodshouldtastegood.com/#/home/. The selection was very current and healthy.
Just so it doesn’t sound like that I am leaning too heavily on the healthy food items … there was also plenty of scrumptious items that focused on the flavor and not the nutritionals. How about Bacon bits in your marshmallows … this was totally yummy … if I have an application for this … I would use it. As a matter of fact … I saw bacon doughnuts, bagels and you can’t pass up a great bacon at the Newski’s booth.
Crackers, Cookies, Dried Fruits, Sauces … and so much more. If you don’t go to shows like these you are missing out. Right now flights and hotels are cheap … and registration for the show is only $35. Maybe as a chef you can’t find an application for anything here … but I bet you will get some great ideas of flavor combinations and a good sense of what is coming down the pike in the future of the American palate.
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Jan 30
adminIngredients Sexy Food
Valentines is for Lovers and a properly designed menu can be the catalyst that kicks off a great evening. Indeed there are many things to consider in the creation of your Valentines menu. the portions … sharing … but in this entry, we will examine the ingredients that will (or at least perceived to) enhance the body or mind as a precursor to love.
HONEY
Contains:
- Boron
- B Vitamins
- Lots of other things
Good For:
- Metabolizing Estrogen and Testosterone
Suggestions:
Honey has a long history of being the Super Aphrodisiac … hence why we call it a Honey- Moon … call our significant others “Honey” … and so on. Honey is also very versatile in every aspect of a meal … from beverages, appetizers … honey glazed this … to dessert.
ASPARAGUS
Contains Lots of:
- Vitamins A, B6 and C
- Thiamin
- Folic Acid
Good For:
- Production of Histamine that enhances orgasm in both men and women.
Suggestions:
Keep it simple. Asparagus can be eaten with the fingers and the stalk and tips have a phallic visual to enhance the natural chemicals contained within them. Simply clean, blanch and serve with kosher salt and butter something … whether it be buerre blanc or a hollandaise.
GARLIC
Contains:
Good For:
Suggestions:
Unfortunately cooking the garlic destroys the Allicin … so it is best to be chopped and used in vinaigrettes in its raw form. Personally I love garlic that is roasted in olive oil and fin herbs. Caramelized garlic is a great garnish to a Chateaubriand paired with a dry red wine reduction.
ALMONDS
Contains:
- Vitamin E
- Magnesium
- Fiber
Good For:
- An aroma that is said to heighten the sexuality in females.
Suggestions:
Because the Aphrodisiac properties lie in the aroma of the almond, it is best if they are served warm or hot. Desserts with Almonds are a good start … especially if paired with Chocolate. Other items could be crusts that would include ground almonds as an ingredient.
AVOCADO
Contains:
- Vitamin B6
- Potassium
- Folic Acid
Good For:
- Folic Acid enhances sexual experience.
Suggestions:
Avocados are very versatile in cold dishes and add a creamy component. Again, keep it simple and avoid using under ripe avocados … as with the potassium content … you wouldn’t eat an under ripe banana. Neat fact about avocados; the Aztecs called them “testicle trees” because that is exactly what they look like when hanging in pairs on the tree.
BANANAS
Contains:
- Potassium
- Magnesium
- B Vitamins
- Other Minerals
- Bromeliad Enzyme
Good For:
- Enhancing the Male Libido.
Suggestions:
Bananas are one of those ingredients that have a very short life span. Cut them … and after a while the potassium oxidizes and it gives a slimy less than appetizing look. I suggest using them in a dessert by slicing … adding sugar on top … and caramelizing with a torch. This should be done at the last minute but adds a creamy caramel banana flavor that goes great with chocolate mousse or simply pairing with chocolate covered strawberries.
CHOCOLATE
Contains:
- Anandamide
- PEA (phenyl ethylamine)
- Tryptophan (Yes the same one in Turkey)
Good For:
- Making you “Feel Good”
- Increasing Dopamine (Mood Enhancer)
- Increasing Serotonin.(Relaxer)
Suggestions:
Obviously the greater the Cocoa percentage, the higher the dose of the chemicals in the chocolate. Dessert is the natural place for Chocolate and I would use dark varieties and use other sweet ingredients to balance the flavor of the whole dish. Chocolates (Truffles) can also be used as Minardes and the end of the meal … a sweet chocolate surprise with the check.
There are at least a dozen other Aphrodisiacs including but not limited to, Wine, Oysters, Figs and Berries. Most of all, creating dishes where the ingredients are justified beyond their ability to impart and pair flavors is a great idea for creating any menu whether for Valentines or a host of other holidays. So have fun … learn about some of your ingredients … and put them together to create the perfect “Sexual Enhancing” theme menu.
Jan 18
adminIngredients, Root of it all, Taste fat, food trends, genetics and fat, love of fat
Our “main stream” desire to eat healthier is contradicted by our “genetically programmed” need to eat high calorie foods.
The concept is very simple. Carbs and Proteins contain 3 calories per gram. Fats on the other hand, contain 9 calories per gram. As the human body is basically an engine designed to use calories to run … it is only natural that we have a predisposition to want fatty foods … hence a food that needs less work … and can run our bodies for longer per gram.
The way we handle fats in our body also help us recognize it’s importance. Our body does not use fat right away … instead … fat is stored first … and then used later from these fat cells (or batteries if you want to keep with the engine theme). In addition, when fat is introduced to our digestive system … it actually slows down the process in order that all the fats can be captured and stored. This also allows other nutrients to captured as well.
Food Fads come and go … and they can go extreme on way or another. No Fat diets or the eat all the fat you want diet. Personally, our bodies are built for a variety of foods and the old adage goes “everything in moderation”. Genetically speaking there is only two differences in humans on the planet … those that can … and those that do not have the gene that allows for the digestion of lactose; a sugar found in dairy products. So no matter your race or gender, eating fat in moderation is part of being human.
I am not even going to get into how to justify 65% of Americans being obese … sometimes just knowing is part of the battle.
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Jan 03
adminTaste Food History, Rantings, smell, Taste, The Root of it all
Part 2 & 3: The Biological and Physiological Connection
In order to taste, there is a symphony between the tongue and nose that send information to the brain to identify the flavor and quantify the experience.
The root of it all is chemistry. Indeed there are only a finite number of elements in this world that make EVERYTHING. What we consume is created by these basic building blocks and our nose and tongue decode these combinations of things and tell our brain what flavor it is.
We have come a long way … indeed the identity of flavor was in the purest sense a way to tell if something was poisonous or full of energy (like sweet carbs). I always love the analogy of a child eating broccoli … a bitter vegetable … the look of horror with each bitter bite and the refusal to swallow. This is as normal a reaction as could be expected for a human whose brain is telling them something bitter is not good for them.
When we look at the tongue … it only makes sense that the bitter and sour sections are 
located at the rear … while the sweet is at the front. As a basic survival tool … we can taste sweetness with our tongue tip and the bitter taste (at the back of the mouth) will also elicit a gag reflex so that we don’t swallow anything poisonous.
Missing from the picture is the Umami which only discovered in 2001 is perhaps the most important flavor profiles for enhancing taste … or the perception of taste. Remember, the tongue is a sensory organ and the job of a chef is to stimulate the the taste receptors with pleasant and beneficial flavors. Texture is also something that should not be overlooked. Indeed … when it comes to the tongue … the perfect dish has a combination of sweet, sour, cream and crunchy elements that allow for maximum stimulation. However, the mission of taste is not completed by the tongue alone. The tongue and nose work as a pair and it is no accident that they are located close together with other sensory organs.
Our sense of smell is perhaps one of the most interesting aspects of taste. 
Working on the same principle as the tongue … molecules are captured and information is transferred to the brain for decoding. The interesting fact is that the information is decoded in the Hippocampus portion of the brain … the same place where memory is accessed. The sense of smell … while also working as a safety net to keep us from ingesting poisonous or harmful items … actually works as a trigger for memories stored when an item was first eaten or experienced. It is the most basic root key for “home-style” memories. The sense of smell can come from the nose (outside of the mouth) and also from inside of the mouth. Indeed, these molecules need to be transported. With hot food, these ride on the steam rising from the food … with cold foods … like yogurt … the sense of smell is generated from the mouth where the food is warmed and mechanically broken down.
So to conclude, taste is much more than simple herbs and spices. Taste is a complex neurological chain of events that is based on memories, survival, calorie content and texture. Taste has come a long way from basic survival. It is THE measure for which a culinarian is judged. Hopefully, by understanding the full complexities of taste … the culinarian can better prepare and create dishes that are suited to the audience at hand.
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Dec 18
adminRoot of it all, Taste flavor, Food History, Taste
Part 1: The Local Preservation Connection
The answer will change depending upon the chef you talk to. Some will say it is as simple as seasoning … others will say that it has to do with a balance of a variety of “flavor profiles” and textures.
Me, I believe that there is a complexity behind this little 5 letter word that needs an explanation that is comparable to the power of the word.
The power of Taste is Local, biological and physiological. Flavor is a part of genetic code and local customs and environments. In part 1 I am going to focus on the “locality” of taste as determined by the environment to which it exists.
Where we grow up and learn to taste is a big part of what we think tastes good. These local flavors are born of many things … and the first one is food preservation.
Food can be preserved with sugar, salt, smoking, drying, fermenting and with peppers. Each of these ingredients or processes inhibit the growth of bacteria that allows us to keep our food longer. As you look at the historic flavor profiles that exemplify a region or country … it all began with how they preserved food for consumption.
A great example is the US. The historic nature of our foods are born from sugar and salt curing with smoking. The use of these ingredients allowed the pioneers of the past to explore and settle the continent. Today, it is typical that many ingredients or items that we consume are more sweeter than in other countries.
Another is the flavor profiles of our cousins to the south in Mexico. while just like in the US, the local flavor depends upon proximity to food resources (fish by coastal regions, grains by central regions), the Mexicans found that pairing peppers with food allowed the food to either last longer or mask the taste. Ironically enough … these same peppers (where capsicum is the active ingredient) was also a great source for vitamins and minerals. So the taste for what we would term as “Spicy” is part of their defined flavor profile that they would all grow up with.
To conclude: what is considered “Tastes Good” is partly dependent upon where they grow up and what are the customs and norms of the area. Many of these norms and customs are rooted in the preservation of the foods that they consume. While there are many factors that make up taste … a very powerful one is the local influence that determines what we know and how food should look and taste like. One can never deny the local experience as an important part of building a palate and creating a flavor profile.
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Nov 15
adminIngredients, Root of it all Cheese, Emmental, Food History, Gruyere, Switzerland
Nowadays, you can find some great “locally” produced cheeses in almost any major city. Like anything, these cheeses tell us something about the local culture or cheese maker in the area. Food is funny like that … you can get a sense ….either current or historical about what a community, country or what a continent is all about.
As a Swiss Chef it would be sacrilege for me not to “sing the praises” of one of Switzerland’s greatest culinary contributions to this world. Their love of cheese is deep rooted in the society and evidenced in the quality of cheeses that are produced in the Alpine Valleys.
Why Cheese? Just like in many cultures … there are many reasons that determine what a country produces or feeds itself. In Switzerland the reasoning behind making cheese is pretty easy to guess. Spend one hungry winter in the Alps with nothing to eat and you will find yourself preparing for the next winter.
Historically, In Switzerland Cheese is a staple … and the word “Staple” in this meaning better relates to “necessary for survival”. All cultures have these “Staples” … and understanding the evolution of the “Swiss Cheese” will help you better understand the forces that shape cultural eating and taste norms.
As you know there are many cheeses from Switzerland and they are all names for their point of origin. Just like French Wines, the cheeses produced in Switzerland bear the name of their geographic origin. Emmental Cheese – From the Emmental valley … Gruyere cheese – from the gruyere valley. Each canton (state) in Switzerland has their own variety . There is a couple of other interesting facts about cheeses produced in Switzerland:
- Named for the point of origin
- Consistency of the cheese is based on many things:
- Milk is produced from cows only in the “point of origin”.
- The amount of milk that can be shipped from the farm to “Cheese Maker” is regulated to insure smaller loads, more frequent loads … and therefore fresher milk.
- The aging processes are also greatly regulated to insure that year after year … the cheese adheres to its “Namesake”. Something as minute as changes in humidity can effect if a cheese turns our too dry or too wet.
- And … as you can imagine … there is local and federal oversight on the entire production, labeling and distribution process.
In some cases … a cheese can also move from “point of origin” and into a style. Indeed you can find a French and Danish Gruyere cheeses … just like many things … these cheese makers moved from Switzerland into these countries and making cheese in the Gruyere style was what they knew how to do.
Today … the world is becoming a smaller place and many “Point or Origin” foods and beverages are taking steps so that their namesake remains their own. You can find cheeses that call themselves “Swiss” cheese … but do not be fooled … it is not from Switzerland but rather produced in a style that originated in the Emmental valley. You can thank the lure of these great united states that beckoned Swiss Cheese makers to Wisconsin to continue to cultivate their craft.
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Oct 15
adminUncategorized
Beginning in 1996, as a hobby and something to do after getting home at 2 a.m. from working in the kitchen, Link Culinaire began it’s life as a website. Back then, there was very little information on the web posted by Chefs. Today, the web is filled with food and beautiful pictures. I am sad to say that it is still missing something for the “working chef”. As you browse these pages, I invite you to offer your feedback. And just as we have done in the past … Link Culinaire is not static; founded from a true believer in the hospitality industry, it will change, grow, and be shaped by the chefs who use it.
Oct 10
adminIngredients, Seasonal braising, braising brisket, confit, mire poix, slow cooking
As a Chef … inevitably you get the question … “What’s your favorite food?” Personally … the only thing I don’t like is Marzipan … as it was secretly placed inside of my mother’s favorite chocolate confections … and as a kid that loved chocolate … it spoiled that special satisfaction you get when sneaking and eating Swiss Chocolate.
However, I will say that my favorite foods focus around the fall and winter. My favorite cooking technique is braising. You can use tougher cuts of meat … you do a little work up front, then you let the oven take over and for hours, your home or kitchen is filled with the sweet smells of anticipatory goodness.
Braising is a classical technique that is a lot simpler than many people think. It is perfect for preparing in the morning and then eating at dinner. We use this technique with many things … and particularly love our Brisket cooked in this fashion. It is a great way to get other flavors into your main cut of meat … we use mire poix, red wine, mushrooms and marjoram and thyme. The best thing about braising this typically fatty cut of meat is that after the fat melts, the cut of brisket is now cooking in it’s own fat incorporating another classical style known as Confit, which was an early form of preservation.
Cooking.com does a quick demo here (and below) and shows you just how easy it is.
Season, brown, add mire poix, add wine, simmer … place in oven … the time and temperature are really up to you as you can change it to fit your dining schedule. Braised meats also reheat really well.
There is nothing better than inviting friends over for dinner … and they immediately feel the warmth of your home coupled with smells of a great meal ahead. The actual work is minimal which leave plenty of time to drink wine (or whatever) and socialize.
So don’t be afraid of buying that Beef Brisket or Pork Shoulder … the oven and your flavorings can work magic.
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