Coming soon :: Hopped Up

Episode 6 :: Food Hell

A recent trip to the midwest was enlightening to say the least. Surrounded by acres upon acres of farmland, what I ate was less than stellar. Welcome to Food Hell.

Back home now, and things are better.

Autumn is a perfect time for comfort food, and there are few things more comforting than Beer Braised Beef over Cheesy Polenta. What goes well with that? Well, beer. Specifically, Founder’s Breakfast Stout - courtesy of our good friend Groucho at The Beer Report. Never has the marriage of coffee and beer been more perfect.

A recent post I read in defense of PETA (a stance I’m growing more and more tired of) sets me off a bit, as does the fallout from a short documentary that covered the August floods that destroyed organic crops in Minnesota and Wisconsin. Watch this documentary by Gretta Wing Miller & Aarick Beher, read an insensitive rebuttal to the situation the farmers find themselves in, and donate to help the farmers, if you feel compelled.

Links:
• Listen to Episode 6 :: Food Hell
• Download a copy of the beef and polenta recipe
• Watch the very brief slideshow from the episode

Music in this episode courtesy of Fatboy Slim.

Episode 5 :: New American

I’ve said it before, so you know the drill. We live in a melting pot of cultures. We say we’re American, but our heritage is usually something else. We’re Japanese, Italian, German, French, Australian, African, Mexican, Iranian, Indian, Brazilian, Cuban . . . you get the idea. We are bursting with a lot of different cultures, and it takes a lot of cultures to make America. That’s what makes us the greatest nation in the world. If the United Nations were a band, we’d be the Greatest Hits CD.

So, in this episode we’re discussing New American Cuisine.

New American cuisine is a term for upscale, contemporary cooking in the United States. It marries flavors from America’s melting pot with traditional techniques, from all over the world. It includes ethnic twists on old standbys, Old World peasant dishes made from luxurious American ingredients.

My wife and I recently visited Ad Hoc restaurant in Yountville, California. Owned by Thomas Keller, you’re served from a chef’s menu - which means your eating whatever they’re cooking that day. Trust the chef. Always trust the chef.

It’s fresh, it’s delicious, it’s a new take on old food.

Sticking with tradition, listen as I drink a bottle of Russian River Brewing’s Damnation Belgian Golden Ale. It’s a perfect compliment to what we’re cooking in this episode - Parmesan Crisps made into cups, filled with a goat cheese mousse.

Listen to Episode 5 here.

Watch the slideshow from this episode, and download the recipe for the Parmesan Crisps.

Episode 4 :: Pho 14

If there was anything good that came from the Vietnam War, it was the massive rush of immigrants that landed on US soil. What they brought with them was their culture, their spirit, and best of all their food. Pho - one my favorite things in the world to eat. It’s a warm hearty bowl of goodness. Noodles, meat, fresh vegetables in a rich bowl of broth.

In this episode, we visit a Pho House, order some Pho and take it back to the studio with us. We also cook some New Mexico rubbed Pork Tenderloin with Beans & Greens.

As for the drink - it’s Avery’s 14th Anniversary Ale, which goes well with the tenderloin, as well as a discussion on Paula Dean’s recent appearance on the Larry King show. I don’t know when Larry King jumped the shark, but he’s got the strangest taste in guests.

Download and listen to Episode 4.

Get the recipe for the New Mexico Pork Tenderloin with Beans & Greens.

Watch the slideshow from this episode.

Music from this episode by DJ Wamba and Faithless.

Episode 3 :: The Maharaja

This time, it’s about West Coast India Pale Ale and white IPA Chicken Chili. We’re drinking two great IPAs and making a white chicken chili with the IPA as well. They go great together. Bring the heat!

I’m also introducing a new segment called “Food News.” We read an interesting story about a homebrewer who’s invented Pizza Beer, with mixed reactions. Also, Disney dumps their plan of marketing wine with the Ratatouille rat on it, which irritates me. Finally, a discussion about the current outbreak of botulism.

The two IPAs we’re having are The Maharaja Imperial Pale Ale from Avery Brewing in Boulder, Colorado, and Thunderhead IPA from Pyramid Breweries. They’re both fantastic, but the Maharaja is an absolute hop bomb - over 100 IBUs. Oh, and if you don’t know what an IBU is, or an IPA, don’t worry - I’ll explain it.

Download Episode 3 :: The Maharaja here.

Oh, and while you’re downloading stuff, I made a slideshow of the IPA Chicken Chile recipe. Download that too. And while you’re at it, download the actual recipe for the IPA Pale Chicken Chili here.

Music in this show courtesy of Brian Hikmers and Ibizarre.

Episode 2 :: Sunday Gravy

I’m back. Sorry for the delay.

So I decided that on this show we’re going to actually cook something. I figured why not - right? Let’s cook some food. I’m going to share my Grandmother’s recipe for sauce with meatballs. It’s not a recipe you haven’t seen before, probably. But it’s what we had every Sunday when I was growing up.

In addition, we take a trip to the local Farmer’s Market and buy fresh vegetables and farm fresh eggs. The vendors are extremely helpful, and we find some vegetables that we’ve not seen before. Find local Farmer’s Markets in your area here.

Take a look at this slideshow from our visit to the market.

I’ve grown tired with The Next Food Network Star, but I can’t stop watching. Listen to me rant, and give suggestions for alternative quality food programming that you may (or may not) already know is available. Top Chef is a far better show, and is everything Food Network should be adopting.

Download this PDF, which includes the ingredients, and directions for making Grandma Marsala’s Sunday Gravy with Meatballs.

Then, listen to Episode 2 here and join me in the kitchen. Let’s make some sauce.

Thanks for listening,

Phil

Episode 1 :: Welcome to My Life as a Foodie

In the first episode, which you can certainly consider a primer or pilot, I introduce myself, and explain exactly what this is and what to expect. Truth be told, even I don’t know what to expect. But thanks for tuning in regardless.

Thanks to immigration, which is the staple of our country, there’s a wide variety of food available to all of us, and I think it’s a crime not to at least explore it. The possibilities are endless as far as I’m concerned. Why not venture out to Asian, Mexican or Middle Eastern markets?

Look at what’s out there. Explore. You might just find some reproductive organs from a pig waiting for you.

FoodTV, which I have a love/hate relationship with, gets some time. I explain what I like about it, and what I don’t. I also explain why I think it’s important that we slow things down and try to eat meals at home, and at the table.

Then I take you on my trip to Ebisu, a Japanese Noodle house here in Orange County. We had ramen, and it was a far cry from what you might think ramen really is. Those 25 cent bags of dried noodles you find in the grocery store? That’s not ramen. Listen to the show, then watch this slideshow of our visit (in Quicktime format).

Before we depart, I rant on the so-called righteous ones who think they know what’s best for all of us (that would be you, Vegans) and fill you in on my love for organ meats, and nasty bits.

Download Episode 1 here and watch the slideshow of our meal at Ebisu.

Music in this episode by Thomas Newman, the greatest living composer of our time yet to win an oscar. Buy it here.

You can also to my podcast in iTunes here.

Thanks for listening. Now get out there and eat something different.

Phil

Welcome to my life as a foodie

Thanks for stopping by. Beginning May 2007, we will present an audio/video series of mini-featurettes that bring the vast varieties of world food to your desktop.

When I’m not working my day job, my life is about food. I love to eat, I love to cook, I love to drink, and make my own beer and wine. I’m a food junkie, but not for junk food.

There are so many great food options out there that there’s very little we cannot try. I hope to show you not only the variety that’s available, but the accessibility of prepared and non-prepared food from all over the world.

Oh, and another thing - there’s nothing I’m afraid to eat. If it’s slower than me, dumber than me, and tastes relatively decent - pass the damned salt.

See you in May, when the culinary adventures begin.

Phil
Fullerton, CA