six things tagged “food”

On Garlic

“Garlic is divine. Few food items can taste so many distinct ways, handled correctly. Misuse of garlic is a crime. Old garlic, burnt garlic, garlic cut too long ago and garlic that has been tragically smashed through one of those abominations, the garlic press, are all disgusting. Please treat your garlic with respect. Sliver it for pasta, like you saw in Goodfellas; don’t burn it. Smash it, with the flat of your knife blade if you like, but don’t put it through a press. I don’t know what that junk is that squeezes out the end of those things, but it ain’t garlic. And try roasting garlic. It gets mellower and sweeter if you roast it whole, still on the clove, to be squeezed out later when it’s soft and brown. Nothing will permeate your food more irrevocably and irreparably than burnt or rancid garlic. Avoid at all costs that vile spew you see rotting in oil in screw-top jars. Too lazy to peel fresh? You don’t deserve to eat garlic.”

Anthony Bourdain, Kitchen Confidential

Ottoman Food

I found out I am to thank the Ottomans for a lot of my favorite things to eat and drink:

  • Baklava (which dates back two thousand years, to the Assyrian Empire)
  • Coffee made the Right Way™
  • The modern kebab
  • Shawarma
  • Sherbet
  • Dolma (stuffed food) and Sarma (wrapped food)
  • An ancestor of the hummus: a chickpea spread flavored with cinnamon, pine nuts, and currants. Consumed with bread and popular in the 15th century
  • Ayran: My absolute favorite thing to drink on a hot day. Couldn’t find many differences between ayran and the laban I grew up drinking.

It’s Never Finished

I think my job doesn’t have an end goal. Words like “finished” or “complete” don’t exist. We do our best with today’s menu and entertain our guests. That’s all for today, it’s repetition.

– Chef Nozumu Abe, Sushi Noz