Christmas Duck

My friend Chips had a 1lb geoduck sent to me as a Christmas present.  You see, he follows this blog and thought that the preparation and enjoyment of a geoduck would be a nice addition to these posts... and I couldn't agree more.  I think we all hate how Christmas has become nothing more than a celebration of consumerism.  Raise your hand if you have at least one present of Christmas passed collecting dust untouched in a closet or garage... I thought so.  I thought this was a wonderful idea of Chips, to share something of the American Northwest and my interests in exploring new food experiences.  I really appreciated this early Christmas gift, unfortunately, fate is unkind and the little fella didn't make it... but I get ahead of myself...

What is a geoduck (pronounced "Gooey-duck)?  A geoduck is a very large saltwater clam that is native to the American Northwest, especially Puget Sound.  The name of the mollusk comes from a Native American dialect (Lushootseed) and it means "dig deep."  Indeed, if you want to harvest a geoduck, you do need to dig deep in the mud of the sound.  The siphon of the goeduck can be 3 feet long.  From everything that I've read, they are the most delicious clam in the world, and the good news is that you do not have to invade their natural habitat to get them; there are fisheries that raise geoduck and ship them throughout the United States.

Ever wonder how fresh seafood is shipped?  I have... The outer package is usually very obviously stamped with the words "SEAFOOD" and "PERISHABLE."  Unfortunately, the staff of my apartment complex who are usually exceptionally cool and great people, did not heed the words on the box, and did not make an exception to their rule and leave the box in my apartment.  The box stayed in their closet for 2 days.

When I got the box to my apartment, I still had hope that maybe the delicacy had made it ok... Inside the box was a decent sized icebox, and I was really hoping that the critter was still alive, because shipping must have cost Chips a ton, and I felt bad.

Inside this icebox was the geoduck.  It was double wrapped in plastic and a moist pad.  There were the remnants of ice packs inside the bags and out... but much to my dismay, all the ice was melted and the geoduck... when finally exposed... was quite dead and had a slightly bad smell.  Not a BAD reek, just enough to make me question whether it was ok to eat.  I called the people at Taylor Shellfish farms, and they agreed that if it was not alive, and older than 2 or 3 days, I should not eat it. 

Believe it or not, I've never had clams before because they have always been icky to me, but the first time I saw a goeduck, I thought it might not be slimy and icky.  Thanks again Chips, for trying to share this with me... looks like I'll just have to try it the next time I'm in Seattle.

Brew Dreams

I need to write this before the mists of memory drift away...

I tossed and turned all night with an acidic burning in my gut.  When I did sleep, I had really weird dreams... In the only one I can remember, there were kittens everywhere... kittens with butterfly wings who could not fly and refused to use the litterbox.  I was supposed to meet Imelda May for brunch, but she was late.  She was trying train one of the kittens, but she could not and ran screaming into the street and  smashed my Optima with a baseball bat.  Another women draped in flame embraced Imelda and she calmed down.  Then the woman in flames took Imelda to Coney Island and bought her a bowl of chili.

Bosnian Brew

I intend to reverse engineer coffee... but I get ahead of myself... I sit next to this guy at work... lets call him "Dan."  I often think that Joseph Conrad must have sat next to someone like Dan.  Only by regular exposure to someone who tells adventurous tales from exotic places could Conrad have gained such a thorough grasp of the literary device called "Framing."

I sit next to Dan, and one day we were talking about coffee.  He mentioned that when he was in Iraq, he knew some guys from Bosnia with a rather interesting... some may say utilitarian... way of making coffee.  He said that they would take a Styrofoam cup, put in 2 teaspoons of espresso ground coffee and 2 cubes of sugar... add hot water and stir. 

"What about the grounds?" I asked.

"They would eventually sink," replied Dan.

I had to try it...

So... I don't have Styrofoam cups, so I used a mug...  I put in 2 teaspoons of coffee and 2 sugar cubes.  I also didn't have any beans to grind, so I used Community filter ground coffee with chicory.  It ain't a freakin souffle.. right???

After that... I added boiling watter and stirred.

...and I waited...

...and I waited...

The grounds never seemed to sink.

Well, I had given it about 10 minutes or so and took a sip.. my mouth was filled with coffee grounds... I was instantly reminded why I never really took to dipping SKOAL...  I hate a mouth full of sand... Needles to say, the feeling was pretty nasty, but the flavor was AMAZING!!!  I had to find a way to drink this coffee... so I grabbed a filter and... and thought twice... wait... I'm a Bosnia partisan in the Iraqi mountains far from civilization, caring not for whom the bell tolled... I don't have any coffee filters... I get a handkerchief and strain the coffee grinds....

 
Afterwards... I was treated to one of the best cups of coffee I've ever had.  It was smooth, hardly bitter, rich and had a very full body to it along with a major caffeine kick.  ...And if you're not drinking your coffee like this, your a damned girlie man!!!!

Tornado Burger

I visited Tornado Burger of Stafford on Murphy Rd, and have to say, I was somewhat disappointed.  In 2001, The Houston Press awarded Tornado Burger the Best Burger award.  The sign outside the restaurant boasts the best philly cheesesteak... needles to say, I was rather jazzed about getting a burger here.

Inside, there are letters on the wall from alleged customers that claim extraordinary trips from far away lands merely to eat at this burger cafe... we had our doubts as to whether they were read or decoration.  We read them to the thump... thump of the potato slicer making fresh cut spuds for their seasoned fries.

I got a number 2 which is a single patty cheeseburger.  You can get it plain or spicy... I got mine spicy... of course  To make the burger spicy, they grind jalapenos into the hamburger meat.  I liked this idea, and it enhanced my anticipation of the tasty treat to come. 

Did I say I was disappointed... The burger was a little on the small side, about the size of  a Big Mac.  The veggies were fresh, but the onion was a little overpowering, drowning out any nuances of burger flavor.  As for the burger flavor, I'm not sure how they cooked the patty, but the only real flavor was the occasional zing of the jalapenos (which I  had mistaken for cayanne it was so slight).  This being said, if you go to Tornado Burger, I recommend getting the spicy.  It at least has a little more character than just a plain burger.

I had mentioned that the burger was a bit small, but you get a moderate helping of fries, so, at a cost of $5.79 for burger, fries, a drink and tax, you won't leave hungry, and you'll still have a little bit of something in your wallet.

Maple Tea

   Recently, a friend journeyed north of the border and brought me back a little cube of Maple Tea, and a most enjoyable gift it was indeed!!!

   Now, a little background... while in Japan, I acquired a taste for several exotic things, but my chicory cured taste buds never quite got to a point where they could enjoy the delicate green teas common over there.  When I did drink tea, I favored an Earl Grey, or when I can get my hands on it, the strong, smokey Lapsang Souchong.  I also, typically drink my tea straight, unless I'm feeling particularly nostalgic or have biscuits, I may stir in some evaporated or condensed milk... but that is rather rare.

   This Maple Tea was a delightful surprise.  Opening the packet, a strong whiff of sweet maple filled the air.  After a 4 minute steep I enjoyed a cup straight up.  The tea flavor is smooth, and the Maple very full, but not an overly sweet flavor.  If you like sugar in your tea, you will not have to add it to this, and if you don't like sugar in your tea, the sweetness is not that of refined sugar, so you will like this too.  The tea and maple flavors are well balanced.  This would make the perfect addition to your eggs and bacon in the morning... even if you can't get started without your coffee... this will do the trick.

Muirwood Pinot Nior

Ah, a red at last... and I have to admit, I'm starting to truly enjoy focusing my attention on the full experience of drinking a wine.  In the past, I'd just drink it down without paying attention.  Doing that, they were all the same... What was a tannin?  What did dry mean?  I didn't know... didn't really care... I simply drank the stuff and thought I was refined... I was a fool... and probably looked like one.  Well, the times they are a-changin. 

Speaking of enjoyment... that's the Muirwood Pinot Noir.

I cannot honestly say whether or not I've ever had a Pinot Noir... remember, I never payed attention...  I drank either 'the house red,' Cabernet or Chardonnay... in other words, 'didn't know,' red or white.
Now that I DO pay attention, I think I may be able to tell the difference between a pinot noir and a Cabernet. 

Before I get to talking about this particular Pinot Noir, let me talk a little bit about what I've learned concerning wine tasting... wine experiencing.  You often see people surrounding their nose by the glass and breathing deeply to get the aroma of the wine.  To be honest, I've noticed more nuances of aroma by doing that with an empty glass after draining it of the wine and letting it sit for several minutes.  So far, whenever I smell a wine in a glass, I smell the alcohol and nothing else.  I also find that the the initial taste of a wine doesn't really set it off from others of it's kind.   The initial mouthful of one Cabernet is... to me.. no different from any other, unless one tastes like paint thinner and the other does not.  Only after coating my mouth by drinking a glass and then waiting for saliva to work its chemical magic, do I begin to sense subtle differences in flavor, texture and character.  It is important to notice, that the common denominator in all these changes from when I noticed nothing to when I noticed something is air... or oxygen.  The wine had time to frolic with some oxygen... so I'm going to start decanting... after the next payday.

This particular Pinot Noir has a smooth texture that is slightly dry.  At first, I did not notice the "cherry and berry" flavors mentioned on the back label, and to be honest, I always thought that was B.S. because I never tasted it.  Well, after a while of my mouth being free of the wine, I actually did taste grape, then a fuller, indistinct "berriness."  That moment was an epiphany of wine enjoyment for me.  After more time, a sweetness developed like the aftertaste of candy.   I guarantee, I will rarely rush through a wine again.

I recommend this one... epiphanies for just under thirteen bucks are a good deal....  Unfortunately, the label didn't survive the extraction process... guess I need to drink another...

Welcome Back Pete!!!

 

After ten long months, Pete's Fine Meats is back in business.  Earlier this year, Pete's location at 5509 Richmond near the Galleria had a fire, and after repairing, he opened his doors again on Nov. 5th.  Before the fire, I had never gone to Pete's, although I drove past his butcher shop daily when I worked nearby.  After I started this blog, however, I became excited about having an actual butcher shop within driving distance.  A butcher shop has a much more neighborly feel to it than the meat section of your local grocer.

Pete's is much more than just a butcher, though.  It is a fully functional deli with a small section of groceries that complement the purchase of whatever main course you are getting for the day.

 

It was also a joy to see Pete's old customers return for lunch.  Many were obviously old regulars who welcomed Pete and his staff back like long absent friends.  Only being open for about a day, his stocks seemed a little low, but all the cuts I saw were beautiful.  The deli section also includes BBQ, smoked sausage, chicken and pulled pork.  There were briskets, huge shrimp and a sausage that, if memory serves, was made of shrimp and crawfish... I may have to try that some time.

 

For lunch, I had the link sandwich.  The smoked sausage is not spicy, and there was just the right amount of tangy sauce so that the full meaty goodness was not drowned out.  Was it the best BBQ in town, probably not... was the amiable, friendly nature of the staff and neighborly joviality of the clientele something hard to find in other places... definitely so.  Pete's Fine Meats is a neighborhood butcher in the heart of the city and well worth a visit... especially if you plan on heatin up the grill.

Muirwood Chardonnay

Here I am, Mr. "Insensitive Palate" trying, of all things, a new Chardonnay.  Well, I am determined to learn about wine.  Wine truly intrigues me.  It symbolizes culture and civilization as beer represents agrarian ruggedness.  Both... mind you... are best enjoyed in moderation.  Fermentation amazes... It's a natural mystery that converts something mundane; average; normal into something intricate, complex... divine.  Yet, being "intrigued," I've never really concentrated and observed what I was sensing as I drank.

Well, here it goes... my first.. focused... savoring of a wine...

First I stuck my nose in the glass like you see them do in the movies and took a deep sniff.  It did not have a strong scent.  It was slight, I guess the wine term might be "gentle" or "delicate."  It smelled a little like oak.  So, what would that be... "a hint of the cask?"  Then, I took a a rather full sip and focused on the flavor.  The first thing I noticed was a taste of "oakiness"  or a pleasant "woodyness."  Then, I took another, fuller mouthful.  I let it rest, drowning my taste buds for a moment and fixated all my observational skill upon it.

Now... the back label of this wine said that it has "generous tropical and citrus fruit flavors."  I've drunk a LOT of wine and never tasted lemons, oranges or even grapes... However, the flavor I noticed as I slowly sloshed the wine around wasn't quite that of fruit, but it did have what I might call the essence of citrus.  It was the gustatory equivalent of looking at a cubist or abstract painting...  The Weeping Woman, for example,  is... I hope... a poor likeness of the model, but you could point to it and say "that is pain" in the same way that you could point to a wall and say "that is blue," and in that way, you can point at the sensation of the wine resting in your palate and say "that is citrus."

Please understand, that I did not think of The Weeping Woman when I tasted the wine, it was merely the first abstract painting that came to mind as I wrote...

After I finished, I breathed deep from the empty glass and filled my senses with the fragrance left by the wine.  Though the scent was not truly that of a forest, it triggered thoughts of the wilderness or the woods in Autumn.

For just under $10 a bottle, this is a thoroughly enjoyable Chard.

Riding on the Metro...

I was on the train the other day talking to my brother on the phone.  We had both made spaghetti the night before.  He made his with Italian sausage, and I had used meatballs. While we were talking, this guy gives me the snake eye... I'm thinking that he is having a problem with me talking too loud on my phone.

My brother continued on about how he was in the store looking at the ground meat without too terribly much enthusiasm, when he saw the sausage and decided to go that direction with his dinner.  I interjected how I like the HEB weekly special, and explained that this week they had frozen meatballs.  All the while this guy is lookin at me.

"Do they have spicy Italian meatballs?" my brother asks.

"They have Italian," I said, "but they are not spicy.  They like have Italian seasoning in them.  They were tasty."

And, I'm lookin at this guy thinking that I'm going to have to ask what his problem is and throw down.  You can't show weakness on the Metro... its a jungle out there, and they can smell your fear.  So, we reach my stop and I'm walking out... the guy... did I mention he was pretty big... well, this guy taps me on the shoulder and I think "here it goes," when the guy hands me two $10 gift certificates to Prima Pasta.  He says "Here, you might like these."

*SNAP*  back to reality... oh there goes gravity... Oh there goes Rabbit.... find your civility...

"Hey," I said.  "Thanks dude, that's really nice."

He just smiled, and I finished my trip home through the Crime Free Montrose.

And that's how I got two gift certificates for $10 off at Prima Pasta.  I can't wait to try the place out..

Past and Future Peanuts

When I saw the colorful Lord Nut Levington display at SPEC's, I was attracted like a moth to a flame.  Not only did it have pretty colors, there was sort of a Victorian flare to the display... and... well... as I think Victorian England was the pinnacle of human civilization, the goldfish in me was hooked.

 

The first thing I noticed... after drawing closer.. was that the Lord Nut Levington brand likes to have uniquely flavored peanuts.  Some that struck me were "Apple, Cinnamon, Vanilla" "Mesquite Smoked and Pineapple BBQ" and "Thai Curry and Lemongrass."  Yes folks, I said "Thai Curry and Lemongrass flavored peanuts."  I'll admit, I had sort of an eeww moment.... then, I thought of how many delicious, Thai dishes contained peanuts... I was reminded of how I love phad thai... not the phad thai I've hungrily consumed in countless restaurant's during the past 26 years, but the first phad thai to flirt past my lips and caress my tongue.  The exotic, succulent dish was surrendered to me by a Philippine bar owner somewhere south of Oceanside.  As the sound of waves soothed the shore, she set it steaming before me with an icy San Miguel and indulged my illusion that she served it only to me... and I... I was more than willing to be indulged... Alas, my dear, one of my few regrets is that your name has eroded from my mind... but the memory of your phad thai will surely share those final moments as I tenaciously cling to yet one more mortal thought...

 

Needless to say, I bought a can of Lord Nut Levington's Thai Dyed peanuts.

 

I was not disappointed.  The flavors don't mingle together; they each play with you in turn.  The freshness of lemongrass bursts in the front of your mouth before a peanut accent teases you, yet never fully takes control.  Then, when everything is over, you are left with a gentle tingle of curry, that lingers like the memory of moonlight on tender ocean waves...

 

 

 

My first wine label

 

Here is my first wine label... not my first wine... the first label I successfully removed from a bottle.  I tried collecting wine labels years ago when I was collecting stamps.  I thought that I should be able to remove a wine label from a bottle the same way I removed a stamp from an envelope... glue is glue... right?  Wrong... as I learned after so many attempts to remove one.

 

I don't know if the glues have changed, but I found instructions on several Internet pages.  They amounted to the following:

 

1) Soak the bottle in boiling water,

                         or...

2) Pour boiling water into the bottle,

                          or...

3) Bake the bottle at 250 F for about 20 minutes.

 

I used option two, and the label slid right off.  Now to figure out what to do with them as I amass my collection. 

 

How was the wine, you ask?  To be honest, I didn't really pay strict attention.  I wasn't really fond of it.  I'm used to drinking Cabernet, so the gentle lightness of a Rose doesn't yet register on my palate.  I need to train my perception for the nuances of wine, and hope you enjoy reading as I share my adventure.

Saltgrass Steakhouse

My quest for the best (i.e. my favorite) steak in Houston has begun, and may not go much farther... Saltgrass Steakhouse was THAT good.  I had not been to Saltgrass before, and I was told that I was in for a treat.

We went to the Southwest Freeway location near S. Gessner.  It was somewhat early so the dinner crowd had not yet hit.  Their website uses the tag line "Texas to the Bone," and they mean it.  The atmosphere inside is more like a barbecue place than a steak house; rustic and western.  As we were escorted to our table, we passed boxes of huge russet and sweet potatoes and the decision on my side was made.  After being seated, we met our white-clad, waiter, Rodney who's presentation and explanation of menu items demonstrated that we were in a place that took their steak seriously. 

 I usually don't get appetizers, but I have a food blog now, so I need to eat more.  We started our dinner with the Beef Enbrochette.  These little jewels are grilled beef tenderloin with a small piece of jalapeno wrapped in bacon.  You'd think that would be enough... I mean, 'wrapped in bacon' is usually all it takes to make something perfect... but they don't stop there.  The enbrochettes are resting on a bed of grilled, caramelized onions that have been sauteed in their BBQ sauce.  The dish is also served with a small helping of the BBQ on the side.  If you get just the right bite of one of the enbrochettes, having dipped it the sauce, you'll get a perfect mix of the beef, bacon and gently tangy sauce... then... you wait for it... and you get a whisper of jalapeno, like the punctuation to the perfect sentence.  When you are done, you will be left with quite a bit of the caramelized onions.  These are great by themselves, having a rich beefy au jus flavor.  In the end, I was glad to have gotten an appetizer.

Instead of a salad, I got the steak soup.  I was determined to have steak in as many variations as I could.  The soup was good, but it was more of a barley soup than a steak soup.  The pieces of steak in it were few and somewhat smaller than expected, and the pepper was a tad overpowering.  This being said, it was a tasty soup, and it came after the enbrochettes, and those were a tough act to follow.

For my main course I ordered the 12 oz. Pat's Ribeye, medium rare. I have to admit, the presentation didn't thrill me.  I think it was that shriveled look of the sweet potato (which was huge, by the way).  I'd never had a baked sweet potato before.  They don't look as appetizing as a baked russet, but they make up for their appearance in taste.  The potato was filled with butter and brown sugar and was more like a desert than a side dish. The steak was cooked dead on as I ordered it.  My knife slid across the meat like a bow across a violin and effortlessly parted a bite-sized piece.  The taste of the char did not overpower that of the meat.  That dollop you see in the center is garlic butter.   It melted as I ate and slowly covered the meat, so it starts as a whisper and then fills the palate. I thought it was a delicious touch.

Prices were what you would expect for the typical steak dinner.  Eating here now and then won't break the bank.

Introduction

I imagine that my first post should say what this blog is going to be about.  In short, its about all things food and food related.

I've tried my hand at many different artistic endeavours without much success, but through it all, I have eaten.  Somewhere, among these artistic endeavours, I came across something that said... and I paraphrase... "Your artistic expression should found itself in your passion."  I've discovered, that my passion is food.

Food entwines itself through all aspects of our lives.  It expresses our culture, our traditions and is often the central element of some of our best memories.  All of our social activities begin, involve or end with food.  Indeed, our oldest stories show dining as almost a hallowed event, and, to some, it is sacred.

So this blog will talk about food; primarily, my culinary adventures, discoveries and musings.  I may also talk about the movie I saw before or after eating...  the cookware I used to make a dish... or the memory a particular taste brings to mind... its all fair game.

I hope you find some enjoyment in these posts.