Wednesday, June 25, 2008

My Philsophies


My Philosophy of Breakfast

Breakfast should be the same thing every day. What it is may change seasonally.

My Philosophy of Meat
Cows are not for eating.

My Philosophy of Fish

All fish are for eating, even shellfish – even though, yes, they are filthy filters for all the ocean’s poo. It's gross. Try not to think about it.

My Philosophy of Wine
Red wine is for drinking. White wine is for cooking. Sparkling wine is for girl parties. Wine is not for chewing, therefore sangria is out.

My Philosophy of Candy
If it’s not chocolate, it’s not candy. The exception to this rule is licorice, both black and red. Candied nuts would be another exception, except they are snacks, not candy. And if they are nuts, they really should be covered in chocolate anyhow.

My Philosophy of Coffee
Strong coffee must be consumed every morning. Espresso can be consumed at the end of a fantastic meal. All other coffee drinking should be reserved for special occasions and special treats.

Coffee requires milk with fat, not skim milk, and does not require sugar. If the coffee is bad, drink it black. It’s a bit more palatable that way.

It’s better to make coffee too strong than too weak. Strong coffee can stand a shot of hot water, but weak coffee just gets dumped down the drain.

Also, “Frappuccinos" are not coffee. They are milkshakes.

My Philosophy of Cheese

The more it resembles tofu, the more I want to eat it. Examples of cheese that resemble tofu are: farmer’s cheese, paneer, quark, haloumi, boricua, buffalo mozzarella, and to a lesser extent chevre, queso fresco, and feta or other eastern European and Greek “farmer’s” cheeses.

All those cheeses are unaged or minimally aged. As for aged cheeses, I still prefer ones that are minimally aged, such as Ementaler, Gruyère, and muenster.

If a cheese is aged much more than three months, it has to be a hard cheese, like Pecorino Romano, which is one of my very favorites.

My Philosophy of Music
Everything recorded by The Beatles and everything recorded by David Bowie before 1990 are songs I would like to sing to at karaoke.

This has nothing to do with food.

My Philosophy of Traveling
I’ve traveled a lot, and I’m proud of it, but now I’m tired of traveling… until I hear Paul Simon with back-up vocals by Linda Ronstadt singing “African Skies,” from the album Graceland, which is Paul Simon’s best album ever, and then I kick myself for not going to Africa while I was living in Europe.

Maybe another time.

Also, traveling is vitally important to expanding one’s tastes.

My Philosophy of Eating
As Michael Pollan notes, “Eat food. Not too much. Mostly plants.” Since 2008, I have been eating a lot more plants. And every morning about a half hour after I’ve had coffee, it shows.

Monday, June 23, 2008

The Posting with the Lists

Insight into my eating habits, preferences, and quirks (a.k.a. "TMI")

5 Things I Eat or Drink Virtually Every Day
1. Banana
2. Yogurt
3. Romaine lettuce
4. Coffee with milk
5. Olive oil

5 Things I Would be Devastated to Never Taste Ever Again
1. Chocolate
2. Bananas
3. Beer
4. Cake
5. Chocolate chip cookie dough ice cream

5 Things I Could Very Well Never Eat, Drink Again
1. Popcorn
2. Gummy bears
3. Coke, both regular and diet
4. White wine
5. Beef

My Top 5 Most Typical Cravings
1. Soft cookies
2. Milk chocolate
3. Frozen yogurt
4. Red wine
5. Sushi

My Top 5 Most Commonly Eaten Snacks
1. Raisins
2. Almonds
3. Cookies
4. Dried dates
5. Swiss cheese

5 Things I’m Too Lazy to Buy
1. Watermelon because it’s heavy to carry home from the store

2. Cantaloupe because it’s a pain to cut up and it’s also heavy to carry home from the store

3. Fresh whole crab because I don’t know how to shell the meat and I refuse to learn because it seems like it takes too long

4. Cake because I cannot commit to eating a whole one by myself and even if I will have company, there will be leftovers, and then I will eat them all up at 7 o’clock in the morning and feel guilty about it for two days.

5. Whole chicken. It would be Boyfriend’s dream come true if I ever learned how to roast a whole chicken. I tried once and it ended in a very big pouting episode at about 10:30 at night with no dinner.

Monday, June 9, 2008

Cold Fishes

It’s June in New York and the entire east coast is experiencing an extremely early burst of heat. It’s been in the upper 90s for three days straight, with no sign of quitting.

Luckily, I’m loving it.

What's interesting is how the heat has affected what I’ve been eating and cooking, or rather not cooking.

Starting around 80 degrees, I’ll take a piece of fruit over a bar of chocolate, hands down (and I really love good chocolate). When the temperature hits a humid 85, I’ll swap the apple for juice, which is funny considering that as a rule, I don’t really drink juice (I’m a coffee, milk, and water kind of gal).

Now that it's been in the 90s, I’ve been tending toward soft fruits, like sliced mango and strawberries, and cool, crisp vegetables, like romaine, cucumbers, asparagus. There’s jar of roasted red peppers in the fridge and another with beets, all chilling at 40 degrees. None of these items are all that uncommon to my household., but there was something missing.

“Where’s all my protein been coming from?" I asked myself I haven’t even been to a butcher or fish monger since I moved in a week ago. That’s when I remembered, that oh yeah, I have three different kinds of cold fishes: canned tuna, “pouch-preserved” salmon (like the canned stuff, only way better quality), and pickled herring.

I’ve been eating this stuff on top of cucumber salad, with a squirt of lemon, or on a slice of bread, or in the case of the herring, with beets. The funny thing is I didn’t plan to go out and stock up on cold fishes. It just kind of happened without my knowing as the thermometer crept higher and higher.

It’s not uncommon that I would have any of these things in my household either, but usually not all at the same time.

There’s no anchovies, sardines, or sprats to speak of yet, but if the heat keeps up, it’ll be interesting to see what other cold fishes I might discover.