At lunch today, a woman stopped me as I was getting up from the table to ask what it was that I had been drinking… “San Pellegrino,” I replied. She looked at me, baffled, and questioned again, “Is that water?” “Yes, it’s sparkling mineral water,” I nodded slowly, trying not to seem patronizing, but I was beginning to become as confused by her as she apparently was by me, or rather, my choice of beverage. “I’ve never seen that before,” she sighed and returned to her table.
My favorite way to enjoy San Pellegrino used to be as a palate-cleanser between bites of rich, creamy gelato. As I’ve eliminated caloric drinks from my diet, sparkling water has become the treat that I turn to instead of a sugary soda, or glass of wine or beer on an evening out. So as I was perusing the beverage aisle at Target today, I decided to grab a 1-Liter bottle each of their house brand (Archer Farms,) Perrier and San Pellegrino, for a side-by-side comparison.
Here are my findings:
Perrier
Price: $1.49
Effervescence: Small, somewhat sparse bubbles that were long-lasting.
Taste: Very smooth, with only a slight bitter mineral note, and an almost citrus-y finish.
San Pellegrino
Price: $1.69
Effervescence: Many tiny bubbles that were somewhat long-lasting.
Taste: Very crisp, with a hard mineral taste and hint of sodium, almost salty
Archer Farms Italian Sparkling Mineral Water
Price: $1.29
Effervescence: Tons of fast-moving, large bubbles that quickly dissipated
Taste: Somewhat harsh and unpleasant, like drinking a baking soda cocktail
I was quite surprised that I could tell a clear difference between the Archer Farms water and the other two brands. It had much less complexity and more bitterness, and went flat more quickly. Based on personal tastes, the Perrier was my favorite, and seemed the most “drinkable,” but I could envision different pairings in which I would use the San Pellegrino, such as a dish in a heavy cream sauce. The Perrier might be more suited to a fish course, or a salad. The price points didn’t make much difference, but it is interesting to note that the most expensive one was not necessarily the best or the worst, and the cheapest was not, indeed, worth the forty cent price break.
Next time I get thirsty, I will no doubt be reaching for that familiar bottle, shaped like a jade green bowling pin. It doesn’t hurt that it brings back fond memories of quashing my thirst with its lukewarm bubbles under the hot Texas sun at the Austin City Limits Festival, while the dehydrated were being crowd-surfed over to Security…
Tags: Reviews
This is my favorite dish to make when I want to both eat well and eat healthy. It must be something about the flavors of lemon and wine that always seems to pick up my spirits on a gray day. The fish is delicate and subtle, but fresh and flavorful from the fragrant dill. It is also a snap to make, and takes only thirty minutes from start to finish.
4 Tilapia fillets
1 large leek
1 large lemon
1/4 c semi-sweet white wine, such as Riesling
2 Tbsp olive oil
4 sprigs fresh baby dill
Kosher salt and pepper, to taste
Preheat oven to 425. Cover a small sheet pan with a long piece of parchment paper, about double the length of the pan. Thoroughly wash the leek, and thinly slice the white end, discarding the greens. Arrange the leek slices in a thin pile on the parchment-lined pan. Lay the Tilapia fillets over the sliced leeks. Cut the lemon in half, squeezing the juice of one half over the fish. Trim the end off of the remaining lemon half, and cut into four slices. Salt and pepper the tops of the fish fillets, and drizzle with olive oil. Lay one sprig of dill over each fillet, and top with lemon slices. Fold the parchment over the top of the fish to cover completely. Beginning at one end, take the top and bottom layers of parchment together and fold up a small (about 2-inch) section, making a hard crease. Continue this process until there is only a small spout remaining. Carefully pour in the white wine through this opening, then fold to close. Bake at 425 degrees for 20 minutes.
This dish is excellent served over couscous, as it does a great job of soaking up the flavors of the lemon, wine and leeks. It can also be made in individual pouches, for a unique serving suggestion.
Tags: Recipes
They Might Be Giants’ “No!” was featured last night during a montage of rejected contestants on Fox’s American Idol, eliciting from me quite possibly the biggest grin in the world. I can only hope that Idol will bring them the same recognition it did that awful Daniel Powter “Bad Day” song.
TMBG have been busy, no doubt, with their elusive Dunkin’ Donuts songwriting campaign. I have been fortunate enough only to see the “Freezing at Pee-Wee Hockey” commercial, but it too brings a smile to my face, and a desire for coffee and crullers to my belly. (Mission accomplished, boys.)
I hope the Johns are making out like bandits. (Not necking while wearing ski masks, mind you, just carrying little burlap bags of loot with big dollar signs painted on them.)
“Yes!” They Might Be Giants, “Yes.”
Tags: Media · Music
Coming soon to a venue near you! As I was bringing in the unsold editions of the Kansas City Star at closing time, I noticed a familiar face smiling at me from the top left corner… could it be? Ingrid Michaelson, on the front page! (“Bear is driving! How can that be?!!”) Come to find out, the Hotel Café Tour will be gracing the stage of The Record Bar on April Fools’ Day. Better not be a cruel joke, because I just purchased my presale tickets with much fervour. Headlining in addition to Michaelson is Dan Wilson, who besides formerly fronting the 90s Minnesotan pop sensation Semisonic and releasing his much-awaited solo debut Free Life, also happens to have produced Mike Doughty’s Haughty Melodic and Golden Delicious. Guests at other stops on the tour include Sara Bareilles of Rhapsody commercial fame, and up-and-comer Jesca Hoop.
What’s more, The Record Bar has an enticing menu of great-sounding dishes that I wouldn’t feel bad about eating, including a “create your own salad” concept with tons of creative choices such as smoked salmon and roasted red peppers. And the menu items are named with musical references to boot! The “Appetite for Destruction” is a pizza with Canadian bacon, tomatoes and spinach smothered in Alfredo sauce, Mozzarella and Gorgonzola. The vegetarian specialty sandwich is called “The Moby,” while the all-meat one is dubbed “The Nuge,” and the “Bat Out of Hell” is, you guessed it, meatloaf. They also serve “Gangsta Wraps,” of which you can choose the East or West Coast variety.
I am excited for this veritable feast of indie-pop music, and I bet that they have an entrée to compliment that, as well…
Tags: Music
Meal planning often starts with a trip to the produce section, to see what’s fresh. If the zucchini are small, green and firm, you can bet that they’re going into my cart. If they’re gigantic, spongy and blemished, I’ll opt for something else, and begin to build my recipe around that. On one such recent trip to the market, I discovered something that fit all of my criteria…
“Living Basil.” Produced locally at Cal-Ann Farms in Basehor, Kansas, it consisted of an open-topped cellophane package brimming with two stalks of fresh basil, with the peat-wrapped roots intact. It was green and abundant, and a mere fifty cents more than the wilting 1 oz package of the same herb. I was soon salivating as visions of the pesto-to-be danced through my head, and thus, tonight’s dinner was born…
Chicken Breasts with Fresh Basil and Pine Nut Pesto
4 boneless, skinless chicken breast halves
1 clove garlic, peeled
1/8 cup pine nuts, plus 1 Tbsp for sprinkling
¼ cup parmesan cheese, grated
1 cup fresh basil
Olive oil, salt and pepper, to taste
Preheat oven to 375 degrees. In a food processor, combine garlic, pine nuts, and parmesan and blend until a thick paste is formed. Add the basil and pulse to combine, scraping the sides as needed. Gradually stream in the olive oil and blend to desired consistency. For this application, I left the pesto quite coarse and rustic, as I am trying to limit my intake of oils, and also enjoy the texture that it creates in the oven.
Season the chicken breasts on both sides with salt and pepper, then rub each side gently with the pesto mixture and place in a 9 x 13 baking dish. Sprinkle the tops with the reserved pine nuts, and bake at 375 for 1 hour.
I sliced the leftovers to make a Mediterranean chicken salad for lunch the next day, with romaine lettuce, Roma tomatoes, diced seedless cucumbers, Kalamata olives and sundried tomato Feta.
Broccoli with Garlic and Basil Oil
2 cups fresh broccoli florets
2 cloves garlic, sliced
2 Tbsp olive oil
Splash of basil oil
Salt and pepper, to taste
Bring a large pot of salted water to a boil over high heat. Blanch broccoli florets until bright-colored and just al dente. Chill immediately in ice water to prevent overcooking. Preheat a large skillet to medium-high heat, add the olive oil and garlic and sweat until mostly translucent. Add the cooled broccoli back into the pan, tossing to coat and reheat. Season with salt and pepper, and a splash of basil infused olive oil. The hint of basil flavor really perks up this side dish, giving the broccoli an amazingly fresh and “green” taste.
Tags: Food · Photos · Recipes
I just preordered a signed copy of Mike Doughty’s new album, Golden Delicious, along with a limited-edition presale T-shirt that reads “Mike Doughty Digs Me!” in a screen print of his handwriting. The album is scheduled for release on February 19th, 2008 and is available now for preorder through his website and Amazon.com. I noticed that the title of track eight on the Amazon version is Wednesday (No Se Apoye,) while the version on MikeDoughty.com lists it as Wednesday (Contra La Puerta). Put the two together, and you get: “No se apoye contra la puerta;” “One does not lean against the door!” I might just have to pick up both of them for posterity…
Tags: Music
I, the Chocodile, am embarking on a new journey to find fun, exciting, and delicious ways to enjoy a healthier lifestyle and greater sense of well-being. Food is an essential part of culture, and for me a source of entertainment and expression as well as nutrition. It nourishes creativity and relationships, and plays a huge role in my life. I am a foodie through-and-through; I love food, with its many preparations and back-stories and traditions…
My goal is to decrease my intake of calories, fat and carbohydrates, without compromising the quality of my cuisine, and the exuberance with which I regard the creating, cooking, and consuming thereof. I hope to create a regimen that I can be genuinely excited about, and that will ultimately result in an increased feeling of fitness and energization.
I am keeping my plan realistic, and avoiding overtly restrictive guidelines, so as not to set myself up for failure, and more importantly to me, not dread or resent my “diet.” My current plan consists of a little less than 1500 calories, which I plan to wean down over time, and very few carbohydrates. (I have eliminated all starches: breads, pastas, potatoes and sweets, and hope to add back smaller portions of whole-grain breads and pastas further down the road.) My meals will be largely based on salads of raw vegetables, as well as some cooked vegetables and lean proteins. I do not plan to eliminate red meat, but will be eating it more sparingly than chicken or fish. I will be supplementing my diet with a maximum of one low-carb soy protein shake and one dietary meal bar or snack bar per day, but intend not to rely heavily upon these.
In addition to these culinary changes, I am also making changes to my daily routine, such as making an effort to wake up and to go to bed at roughly the same time each day. As a Barista, I often work at 6:45 AM one day and 2:00 PM the next. By disallowing myself to sleep in on the latter days, I am hoping to even out my metabolism, and increase the quality of my sleep.
This blog will chronicle the new recipes that I create and the thought processes behind them, as well as my daily experiences with food and culture, and there will be plenty of food porn!
Tags: General Rant
