Chopbiscuit Recipes: {Kick A**} Pickled Carrots

If you love pickles like I do, then make this really simple and tasty recipe. It's quick and Judy will be so happy that I'm finally posting this recipe. I made this for our annual Super Bowl Party last year and luckily I reserved a jar because they were gone fast.

Pickled Carrots
Carrots (I use purple carrots) 

Rice Vinegar - 1 Cup

Mirin - 1/4 Cup

Sugar - 1/2 Cup

Slice carrots about an eighth of an inch thick and fill some jars. I used three jars. (see above) Place ingredients in a small sauce pan and heat just until the sugar dissolves. Let the mixture cool slightly and pour evenly into each jar making sure you cover all of the carrots. Make sure it's not too hot, you don't want to cook your carrots. Let rest at room temp for a couple of hours before eating them and fridge whats left.

Here is the best news -  use any vegetable you want. Beets work amazing and so do eggs. Yep, eggs. If you are like my wife Sharon and I, these will not last more than a day or two in the fridge. If you eat them in the same day add some hard boiled eggs to the pickling brine, add some beets or the purple carrots in the jars for some nice Jerry Garcia colors. Groovy.

Be Well, Eat Well & Live Well!

I Will Just Drink My Dinner At Thanksgiving, Thank You: Daily Links

The Best Way To Drink At Thanksgiving
This is important from the top: The old turkey and red wine pairing is a complete snore. Literally. Anyone who has had this combo will attest that it’s more effective than Ambien with a warm-milk chaser to put you in a serious post-meal coma. But Thanksgiving dinner doesn’t necessarily have to be followed by a nap. You can keep the party going by pairing your turkey-centric feast with lively wines and other less typical potables. You have the entire long weekend to sleep it off after all.

Taco Bell Cuts 105 Jobs
Taco Bell Corp. is cutting 105 jobs across its system in the United States, including positions at the unit level and at its headquarters in Irvine, Calif., corporate officials confirmed Monday. Thirty of those jobs represent the elimination of open, unfilled positions with Taco Bell, while the remaining 75 are layoffs of staff members. Taco Bell is a division of Louisville, Ky.-based Yum! Brands Inc. The quick-service Mexican chain operates or franchises about 5,600 locations.

Thanksgiving Prep: How To Make Green Beans Sexy   (recipe - fifteen Spatulas)

There are some foods that just aren’t sexy.  Meatloaf comes to mind (and if you’ve succeeded in making it attractive, let me know).  But green beans CAN be sexy, it’s just when they are sold frozen and canned, they can gain a pretty awful reputation.  Canned green beans are just disgusting, and hardly qualify as edible food in my book.  I think the best way to prepare them is freshly sauteed with lots of aromatics. Here’s how to make some beautiful green beans for your Thanksgiving feast.

Guidelines For Food And Beer Pairings

Beer has often been seated at the kid’s table of the culinary world. We have been conditioned by various media to be content to have a pale American lager in one hand and either a burger, hot dog, buffalo wing or pizza in the other. While some of those pairings work quite well, we should not be limited by them.

Beer can be amazingly complex in flavor and aroma. It can smell and taste of freshly baked bread or of fresh flowers, citrus and pine. It can be surprisingly sweet or bash you over the head bitter. With over 70 different styles of beer, the gamut of flavor combinations is large indeed.

8 Steps To Getting What You Want Without Credentials (Non Food-ish)
It's. That. Easy. At least Tim Ferriss thinks so.

Chopbiscuit Interview: Meet Joe Pastry

Editor's note: This is a series of food related interviews with industry professionals, writers, bloggers, executives, farmers and folks who have made a positive impact on the food cosmos.

Joe Pastry baking up some pumpkin scones

Meet Joe Pastry

Joe Pastry, aka Jim Beatty,  is a well known food writer who believes that if a man feels like whipping up a nice almond cocoa genoise or a few madeleines, well…he should be able to. The popular Joe Pastry blog is a site dedicated to baking enthusiasts who also enjoy the science and history of some of your favorite confections. I've gotten to know Joe recently and he's a wealth of knowledge and an enjoyable guy to chat to. I had the opportunity recently to ask him a few questions about the state of food blogs, his passion for baking and what the future holds for Joe Pastry.


Joe Pastry? Tell me how this all began?
 

I’d been working as a baker for several years, in Chicago and here in Louisville where I owned a doughnut business. When that business failed I wasn’t willing to give up baking. Rather I was trying to find an excuse to keep doing it. The food blogosphere was cranking up then, and I noticed that while a lot of bloggers were sharing food ideas and inspirations, relatively few were talking about techniques. Since I’m technically minded, I thought it was a niche I could fill, demonstrating how pro techniques could be applied in home kitchens. I chose “Joe Pastry” because I consider myself an everyday baker (I’m not a trained pastry chef), and I wanted to inspire other everyday bakers to try things that might intimidate them.)

You seem to have a passion for the science behind the craft of baking - where did that come from?

I’ve always been a nerd, that’s the main thing. The kind of person who’s not content to just do things the right way. I have to know WHY the right way is the right way. As a kid I was always full of those sorts of questions, driving my parents and everyone around me crazy. I’m also a perfectionist. Understanding why things work the way they do in baking helps me cut down on errors…which still occur with frustrating regularity.

You have a lot of great followers. How much have you learned from the interactive application of hosting a popular food blog?

 

You’re very right that I’m blessed with an extraordinary readership. Lots of very, very smart people who aren’t afraid to let me know when I’m wrong (which is often). I pick up tips from better bakers, chemistry from real chemists, history from real historians, recipes from people who live in the regions where classic breads and pastries actually come from. That doesn’t mean it’s a forum — I’m too much of a control freak to permit that. But it does create an environment where I can constantly learn and pass my learning on to other people. 

How are blogs influencing the food landscape from your eyes?

Primarily food blogs serve to gin up and maintain enthusiasm for food new trends. I think there’s a big misunderstanding that food blogs are places where food innovation happens. That’s not true in my view. I see blogs mainly as places where people who agree with one another congregate and reinforce each other.  At their worst they’re echo chambers. At their best they are fantastic test kitchens where ideas are subjected to intense, obsessive scrutiny. They can elevate the good — or the merely trendy — very, very quickly. Conversely they can sink the bad or irrelevant in the blink of an eye. 

Joe Pastry 2015 - where do you want to take the blog

 

Blogging for me is a personal exercise, to help me keep sharp as a baker, writer and food marketer. So my plan is to keep doing what I’m doing, hopefully making joepastry.com a bigger and more useful resource. Should I stumble into a way to make more money, that’d be great, but so far the model of giving content away for free hasn’t yielded any real financial dividends for anyone. I know of at least a couple of cooking schools that use the site as a textbook, and that gives me a lot of pride. I’d like to see that trend continue, I hope to good enough to deserve that honor. Otherwise I just hope to keep at it!

(* I would like to personally thank Joe for taking the time to answer some of my questions. Don't forget to head over to Joe Pastry to get your daily bakin' fix.)

Food Deserts: Changing the landscape

Not much healthy eating here eh?

Editors note: This is a series of posts on food, cooking and sustainable eating habits. We will explore the culture around food in this country and the little steps we can make to secure a laudable future in the world of provisions.

The majority of us never have to think where our next meal will come from from much less put a second thought of how we're going to get to a grocer to choose a healthy well balanced meal. Many of us simply do so with little to no effort. But for millions of Americans it's not that simple because of limited access to healthy food.

These urban areas are called Food Deserts.  But over the last few years, there is been a major uprising throughout the country of people that are choosing to do something about this important issue of food well being. The organization wholesomewave is all about nourishing neighborhoods through access and affordability to healthy, locally grown fruits and vegetables to people who have otherwise not had many of our opportunities. They have created programs like the the Double Value Coupon Program at over 200 farmers markets in 23 states.

Check out wholesomewave to find out how you can help and get some great information about moving towards a more healthy lifestyle.

Wendy's is no Roy Rodgers and/or pull my finger: Daily Links

Wait, you're still open?

We have some cool links for you today. An employee craft beer vending machine, Wendy's is actually still around and commonsense grain eating. I'm off to dinner to celebrate my wife's birthday tonight. She's nine months pregnant - so I will drink for two, or eleven.

Bernie Fine, Bernie Fine, Bernie Fine. Say it isn't so.

Wendy's North American President Resigns
David Karam, president of North America for Wendy's, will be leaving the the company at the of the end of 2011. Karam intends to return to his Cedar Enterprises business, which operates 151 Wendy’s restaurants in six states.

2012 NYC Michelin Guide: 7 'Exceptional' New York Restaurants

Long before Yelp or Zagat, there was the Michelin Guide, still considered the reigning champion of restaurant ratings systems among most culinary experts. Every year for more than a century, Michelin has announced its city guides, causing restaurateurs around the world to clamor, quiver and quake over the amount of prestige their business has earned—"stars" in Michelin terms. This year is no different.

A traveling Man's Breakfast

I ate at The French Laundry two nights ago. Yesterday’s lunch was lamb loin and pumpkin ravioli served overlooking plucked grapevines at the Staglin Family Vineyard in Napa Valley, and dinner was whipped up by Masaharu Morimoto (geoduck and snapper with compressed apple), Scott Conant (rabbit agnolotti with fois gras and horseradish), and Cindy Pawlcyn (“Bachelor’s Lamb Tagine”) at the Silverado Resort. I’m being fed very well at this, the inaugural Flavor Napa Valley Food Festival, so I woke up and thought: do I really need to leave my hotel room to get breakfast?

Employees Create Beer Vending Machine

I’ve read articles about cool places to work such as Google where they have free massages and sushi lunches, Facebook which provides free laundry and daycare services, or Clif Bar which has a 40 foot rock wall and fitness center. Add to the list of cool places to work Arnold Worldwide, a Boston-based advertising agency.

Commonsense eating: The Grains of Energy
There’s nothing so controversial these days as a loaf of bread. Is it the staff of life? The harbinger of fat? A miracle of fermentation? A veritable gluten-laced poison? Are grains even fit for human consumption? How can we untangle this mess?

Congratulations to Kilpatrick Family Farm: A visit from Joel Salatin

As many of you know I joined a the Kilpatrick Family Farm CSA. They are great group of passionate young people that are making a positive impact on the local food landscape. From the weekly email blast they send out, it looks like they had a nice visit from "celebrity"  farmer (if that's a thing?) Joel Salatin . Joel is owner of the popular Polyface farm and author of two great books, Salad Bar Beef and You Can Farm. I've met a Joe and few times and he is a funny, quirky guy that has great knowledge of the American food system and is regarded as a pioneer of the local food movement in this country.

 Click here to read the article on Joel's visit to Kilpatrick farm.

Polyface farm was actually a  farm that went against the grain during a centralized industrial boom decades ago. They built huge compost piles, dug ponds, moved cows daily with portable electric fencing, and invented portable sheltering systems to produce all their animals on perennial prairie poly-cultures. This procedure made absolutely zero sense financially at the time.

The farm represents America’s move into non-industrial food production. The Salatin family invites like-minded folks to join in the farm’s mission: to develop emotionally, economically, environmentally enhancing agricultural enterprises and facilitate their duplication throughout the world.

From one pioneer farmer to another,

"It's the freakin' weekend".....R. Kelly (actually I believe Robert Kelly was not a farmer) My mistake.

Chopbiscuit pompous wine review: Cycles Gladiator '09 Pinot Noir

Welcome to Chopbiscuit's elitist, smarty pants and stiff-neck wine review. We will be completely patronizing and pretentious as we review some of our favorite wines. As we do with with the barley pop, we will review anything from your local "box" of magistracy or the most pompous french cardinal blush. We drink our wines wearing plush mock turtleneck's and Lee jeans. It's about the wine people.

Now, go get me some crackers and some Himalayan sea salt and turn on the Bravo network for some clever metro sexual programming for the perfect backdrop

Poncho approved cheap Pinot

What I Drank: Cycles Gladiator '09 Pinot Noir

One of the questions that the I get asked all the time is “What’s a good, cheap Pinot Noir?”  And, when I say all the time I mean, maybe one person asked me. To which I answer, “Hardly any.” Pinot noir is costly and difficult to grow for there to be much quality wine for less than $15, and especially for $10. Ya dig?

Cycles Gladiator may well be the best of the $15-and-under-class out in the market place right now. I've been a fan of this wine since I tried it on a Carnival Cruise ship in the buffet line. (I'm kidding) It certainly has the most Pinot character, and it's less jammy and  far less fruity, with more earthiness, than the other wines at this price or even a little more pricey. It’s light enough to drink on its own, and will pair with almost anything from chicken to takeout pizza. I actually drank it last night with a Portuguese hooker in Sri Lanka. Luckily I made it back home to work this morning.

For my money, this is the most consistent Pinot Noir for the price. Now, go out and buy a shit ton and drink til' your happy again.

Every recipe in the world and/or online oligarchy - Daily Links

Well I'll be damned! Food Oligarchy - call the henchmen!

Yummly for every recipe you've ever needed

Yummly will even tell you about recipes for food that hasn't been invented yet.

Beer's Health Benefits, consumed in moderation, may be similar to those of wine

Oenophiles have been looking down their noses at beer drinkers since time began. But the past few years have given grape-lovers a particularly powerful weapon against the unwashed masses of grain-supporters: health claims. A series of studies showed that red wine had life-extending health benefits, possibly because of a chemical called resveratrol, unmatched by any other alcoholic beverage. Two recent studies, though, may turn the tables on smug wine drinkers.

*God bless the beer lords

Chicago - 5 Milkshakes we love

I know it's a bit out of season, but Chi-town has some great shakes - even for the colder months.

Vertical Farming - how close are we?

By the year 2050, nearly 80% of the earth's population will reside in urban centers. Applying the most conservative estimates to current demographic trends, the human population will increase by about 3 billion people during the interim. An estimated 10⁹ hectares of new land (about 20% more land than is represented by the country of Brazil) will be needed to grow enough food to feed them, if traditional farming practices continue as they are practiced today. At present, throughout the world, over 80% of the land that is suitable for raising crops is in use (sources: FAO and NASA). Historically, some 15% of that has been laid waste by poor management practices. What can be done to avoid this impending disaster?

Food News: Does Burger King have new fries?

Very interesting report from our friends at BurgerBusiness.com, who’ve let it slip that Burger King is selling new thicker fries, at least in the Chicago market. Has anyone tried them?

* I have an innapropriate love for Grub Grade.

Chopbiscuit Dining Review: Max London's - Saratoga Springs, NY

Welcome (again) to another delightful ad hoc Chopbiscuit inspection of some of the USA's most frequented saloons, dining halls, dive bars, food trucks, in-room dining and high end bistro's. At least one of your humble contributors is on the road virtually every week and luckily have the opportunity to dine at some of the finest institutions and loathsome watering holes known to man. Now and then we had a hope that if we lived and were good, some deity would permit us to be pirates and savage our nutriment.

We like eating. It fascinates us. We sit and look at the food for hours. We often eat while laying down in my hotel room with a bib in my lap and my outlook calendar open. Eating is our tweeting, except it's much cooler. Food is often made into the celebrity of carnage, which makes us appear to be pompous and scarce in regards to the act of eating itself. You eat because you fuel. We eat because we're hungry. We eat because it's our job. We go out to these establishments to consume their lineups with arrogance.

I then judge it. (Poncho Sinatra style)

Max London's
466 Broadway
Saratoga Springs, NY 12866

One of the great sins of living here in Saratoga Springs, NY is to have not partaken in a Max London's brunch. Shame on me. I've frequented the establishment for many dinners and cocktails, but the brunch has eluded us since we've been in town. The general reason is that the past year has seen some heavy travel, weekend projects and early morning breakfasts made at home. So, I was excited to visit to engage in some brunch-ery Tom foolery this past Sunday.

I've eaten a lot of great brunches in my lifetime and I started to think - what makes a good brunch?  Brunch to me is that lazy weekend repast fueled by Bloody Mary's and mimosas that bridges breakfast and lunch and, after a long week at work, passes as a full-day glutenous activity. Brunch in a way is a weekend lifestyle for many - Poached eggs, any classic, whatever is in season in a comfort food style environment. Mimosas and Bellini's make it a little bit more fun for those that are not yet still hungover.  Maybe some oatmeal brulee, with fluffy pancakes? On a good brunch menu, you can include some hearty breakfast staples and simple lunchtime options with a uniqe non-partisan twist. It's the only time a restaurant has to creative a simple conduit of flavors that works for different dayparts.

What I ingested:

After taking way too long to decide, my wife Katie and I decided to share the Ranchero pizza and classic Steak 'n Eggs with Potato Hash. The Ranchero pizza is baked on their gold standard pizza crust with tomato, spicy cherry peppers, baked egg, fontina and house made mozzarella. The Steak 'n Eggs is a hearty dish comprised of Grilled strip steak, potato hash and eggs. I felt like keeping it simple, but the Salt cod potato cakes were definitely calling. If you've never had the Max London's flatbreads, they are on par with the likes of Pizzeria Bianco and Al Forno in Providence. The two that I measure all flatbread pizza against. Wonderfully charred crust that's flaky and compliments most any toppings. To wash it down, I chose the Beer-me-mosa which is comprised of Butternuts wheat beer and orange juice. Strangely enough, a perfect brunch style compliment to the entire experience. A nice crisp wheat body with an acidic finish.

If you're ever in The Spa City during brunch time, make sure you head over to Max London's to see the perfect example of what a brunch menu at it's highest level should be. Make sure to check out the menu below.

Honey isn't actually in my honey and/or fast food facts? Daily Links

Facts about fast food around the world

From Lonely Planet's new book, How to Land a Jumbo Jet, a visual exploration of travel facts, figures and ephemera. Available now from Lonely Planet. Anywhere you travel around the world, you're likely to find a McDonald's waiting: With restaurants in 128 countries worldwide, they're hard to avoid.

The Great Honey Swindle

As if bees weren’t having a hard enough time of it lately, now there’s this: According to a report released last week by Food Safety News, the vast majority of store-bought honey sold in this country isn’t technically honey.

Finally a whiskey for horrible people

With the launch of their first liquor brand, an upstart company called Fabulous American Beverages (or FAB, if you’re feeling suicidal) is going where no other whiskey-maker I know of has purposefully gone before: Ladies Night at the Jersey Shore.

Making Pumpkin Bread (Recipe - Joe Pastry)

I should do more pumpkin recipes, they match so well with my overall color scheme. As with most tea breads, the only trick to this is avoiding over-beating. Otherwise it’s a snap.

Warming up to the Joys of Cask Ale

My wife is not one for cask ale. “It’s too warm,” she bemoans whenever I try to pass her a pint. “And where are all the bubbles?” I sigh, that deep sigh of a married man for whom this will be an ongoing issue till death do us part. “That’s how it’s supposed to be served,” I explain, once more running down the intricacies of cask-conditioned (or real) ales.