Saturday, July 22, 2006

Rickshaw Dumpling Bar

Rickshaw is an awesome new dumpling place on 23rd St. I had the vegetarian dumplings with an asian green salad and asian herb dipping sauce, which was bright green and delicious. I'm not even sure how to describe it, but I poured it on the salad and dipped the dumplings in it. Yum! I wanted to try the watermelonade too, but I didn't have enough hands to carry a drink - I was dashing off to class with a bag full of bug blaster products from Home Depot. More on that at Male Mannequin...

Hot Lunch Bookshelf: The Culture Code

This book is utterly fascinating. According to the author, Clotaire Rapaille, the Culture Code is "the unconscious meaning we apply to any given thing - a car, a type of food, a relationship, even a country - via the culture we are raised." Rapaille has devised a specific method of interviewing subjects to determine Culture Codes. Usually he is commissioned by corporations to determine codes that are important to their business. For instance, Cover Girl hired him to determine the code for "beauty" in America (the book deals only with American codes).

I don't want to reveal any of the codes, but the code for "alcohol" in America is really frighening: gun. Explains Rapaille:

This Code explains the aura of danger, so puzzling to Europeans, surrounding alcohol in American culture. When we drink to excess, on some level we feel as though we are toying with a loaded gun. When we abhor drinking and driving, or frown on drunkenness, it is because we fear what can happen if the gun goes off.

And:

Americans, with their strong history of temperence (this is one of the few Western cultures ever to make consumption of alcohol illegal for all of its citizens), generally keep their children completely away from alcohol until they are well into their teens. Americans teach their children that alcohol is an intoxicant that can lead to irresponsible behavior.
Forbidden to drink alcohol as children, and learning little about it other than that it is "bad" for you, Americans end up imprinting alcohol at a rebellious age. When they gain access to alcohol (usually underage, which enhances the sense that they are doing something taboo), they know nothing of its pleasures, subtleties, or role as an enhancer of food, but they quickly discover its intoxicating qualities. Taste is unimportant. What matters is that this substance can do a job for you: it can get you drunk. As a bonus, your parents don't want you to do it, so you can rebel and get wasted at the same time...American ingenuity has even devised the most efficient way to accomplish the task: a hat that allows us to suck two cans of beer through a straw at once.


This sounds right on to me. The other codes he discusses in the book are: love, seduction, sex, beauty, fat, heath, youth, home, dinner, work, money, quality, perfection, food, shopping, luxury, America, the American presidency, and the code for America in other cultures. At 200 pages, it's a quick read and Rapaille is an accessible writer (no academic mumbo-jumbo). Highly recommended.

Heatwave Dinner

This was my dinner on Tuesday night during the heatwave: sweet Jersey corn from the Hoboken Farmer's market, and a green salad with red wine vinagrette dressing. I can't believe I turned the stove on at all to cook the corn; even with the AC on the kitchen felt like an Easy Bake oven. The Hoboken farmer's market has great stuff, and the Jersey corn is fantastic. A little wormy was on the plate when I picked the corn up to throw in the water. At first it grossed me out, but I'm just hoping it means no pesticides were used, which is fine by me! It's sad to bring home corn and not have G to share it with...(I'll try to stop moping online, I promise...)

Savory Seitan

G's final dinner creation before moving. Man, was this good: onions, garlic, spices, shredded spinach. I am so going to miss his cooking! I'm not sure how much longer I can survive on muesli (although I've now started shredding apples into it for some more substance).

Saturday, July 08, 2006

Sipahh Milk-Flavoring Straw

It's a straw full of flavored beads that flavor the milk as you drink! Oh man I want to try one of these! Caramel milk sounds yummy. If they ever sell these in New England they better offer a coffee flavor!

Friday, July 07, 2006

Hot Lunch Bookshelf

The Easy Bake Oven Gourmet by David Hoffman. This totally makes me want an Easy-Bake oven! I remember being so excited to make the family cat a birthday cake in one of these.








Campfire Cuisine by Robin Donovan. This reminds me of the spice blend I bought at Lull Farm in Milford, NH called Camp Mix, which is made by a company in Londonderry, NH. I love buying NH products! And this stuff is good. I got the "Original" flavor (one of my favorite flavors besides "red"), which is a combination of garlic, onion, black pepper, salt, celery salt, and white pepper. Someone is definitely getting the 4-Pack Gift Pack for Christmas!

The Good Cookie by Tish Boyle. Delicious recipes. Delicious photos. Will buy.

How to Cook Everything: Quick Cooking by Mark Bittman. I'm always looking for quick recipes, the faster the better. An hour-long rush hour train ride home usually saps any energy I might have for cooking, so if it's quick I might give it a try. This one is going on the "Buy" list.

"Meatball" Subs

"Meatball" sub made with Nate's Zesty Italian Meatless Meatballs and homemade tomato sauce. I used the "Twenty-Minute Tomato Sauce" recipe from Joy of Cooking All About Pasta & Noodles. The sauce calls for 2 carrots, and the whole thing is eventually pureed in a food processor so there are no carrot chunks. This is a great way for a carrot hater like myself to sneak in some beta carotene. As with all homemade tomato sauce, it tasted much better the next day. I also sauteed some onions and green peppers, which you can sort of see peeking out from underneath the meatball pile.

Wednesday, July 05, 2006

One of Food and Wine Magazine's Best New Chefs 2006 is Mary Dumont of The Dunaway Restaurant in Portsmouth, NH. Cool! Definitely saw a few things on the menu I would like to sample. Go NH!

Ice Cream Cake!

The layer of chocolate crunchies separating the vanilla and chocolate ice cream is always the best part, and as you can see here, i've separated the two halves so as to better access the crunchies and facilitate immediate inhalation. Never once considering it might be possible to improve on the perfect deliciousness of the chocolate crunchies, I was taken by surprise by this, my sister's 30th birthday ice-cream cake. For here, slightly visible on the chocolate side of the cake, is a thin layer of FUDGY CHOCOLATE ICING underneath the crunchies, adhearing them to the ice cream. And who could possibly be responsible for this mind-blowing, cavity-creating taste sensation? DQ! I'm going to betray my loyalty to Carvel here for a moment and recommend that everyone try at least once a DQ ice cream cake and sample the fudgy icing and crunchies combo for themselves. You will not be disappointed!