I have been thinking a lot about the foods that define me as a cook and as an eater. The quintessential ingredients and dishes that I connect with at my core. To think of it in a business way (which I don’t like to do), the foods that represent my brand.
Butter is the first obvious food that comes to mind. To me, butter is the most magnificent semi-solid emulsion of fat, salt, and joy. European style is the only type that should be made and the milk needs to come from cows that were fed well because the flavor is better. Butter without salt is garbage and I don’t know why it exists. All forms of butter (liquid, spreadable, and firm) each have their own special qualities and I love them equally.
My top secret treat, that I have no shame in admitting, is a teeny tiny slice of butter directly on the tongue. The way the fat coats your mouth as it slowly softens from the warmth is like nothing else! Hit me with large salt crystal and sweet grassy flavors…it’s a multi-sensual experience and the most indulgent treat. I’m an advocate for more butter in all of our lives.
Another thing, that has taken some time to fully accept, is my love for meat. In a world of overconsumption where everyone is screaming at us to remove meat from our diets, it feels wrong to scream back “I LOVE MEAT!” Don’t get me wrong, I love and appreciate the beauty of vegetables just as much but meat is really great.
Here’s the deal though, not all meat is created equal. I only want to eat meat that was raised right. One reason is that I can taste the difference. In a side-by-side test, I know with complete certainty you would taste the difference too. I have settled into a place where I will eat whatever I want but I don’t want it if it’s not great. I’m not wasting my time and money on mediocre food.
Another big thing is that I won’t support factory farms because that’s not how we were meant to consume meat. Eating animal products from a local farm that cares for an animal through its entire life cycle is what’s important to me.
The cycle doesn’t stop once the animal is butchered. It is my job to make sure its life is not wasted and to finish the cycle. I cook the meat, I render the fat, and I make broth from the bones. So one animal can serve my family in many meals and we get all of the nutrients it can provide us with.
The more I see fake meat products (Beyond, Impossible, Simulate, etc.) the more creeped out I get. If you are not eating meat because you don’t want to eat another living being, I support you completely but don’t go and eat highly processed fake meat like disks instead. I hear “but it’s just made of legumes” all the time. Pea protein, expeller-pressed canola oil, refined coconut oil, rice protein, and natural flavors are NOT the same as eating legumes. You are better off learning how to make a rocking pot of beans and some awesome vegetable dishes.
*If you are interested in eating less meat and want help making a rocking pot of beans, message me. I will help you!
There are many issues with our current food system but I can not get behind a future of GMO and processed foods feeding us all. I fear that this road will pull us further away from connecting with our land and animals. We already know that our bodies were not meant to eat processed foods and these items are no different to me. Meat-like products are highly processed foods.
I am far from perfect. I still eat a bag of chips, a pint of Ben and Jerry’s on occasion, and I can’t give up my vanilla poison coffee creamer but I try my best to balance my processed treats with the rest of my food consumption.
Artificial foods are not the solution, farmers are. We need to support them, take proper care of our land and animals, and focus on the amazing foods we already have in front of us. This is something I connect with deep in my core.
On a different non-meat topic, I’m on a tofu kick. Marco’s soy allergy has gotten milder over the years and I started introducing tofu back into our meals. Tofu alone is incredibly tasty with subtle sweet and nutty flavors but it is versatile and can take on any flavors you apply to it.
Yes, tofu is technically a processed product but it is minimally processed and does not fall into the same category as highly processed meat substitutes. Tofu is made when nigari (a coagulant made from seawater) is added to soy milk, the milk curdles, and the solids are pressed into tofu. A very similar process to making cheese actually.
I discovered Central Soyfoods Tofu this week. It has been around since the ’70s, is locally made in Lawrence, Kansas, and is really tasty. I am going to start incorporating tofu meals into our rotation and share any good recipes I come up with. If tofu is new to you, give it a try! I think you might be surprised at how yummy it can be.
One of my back pocket “I don’t know what else to make tonight” meals is teriyaki bowls. White rice is always the base, I add a few types of veggies, chicken or fish for protein, and lots of scallions. The whole bowl gets drizzled with teriyaki sauce that I make at home.
Traditional teriyaki sauce is made of soy sauce and two types of rice wine, mirin and sake. I never have sake at home and use seasoned rice vinegar instead. The three ingredients get simmered until thickened and that’s it! You don’t need any other ingredients, simple really is best here.
Teriyaki Sauce
6 tablespoons soy sauce/tamari
6 tablespoons mirin
4 tablespoons seasoned rice vinegar
Add the ingredients to a small pan and simmer over medium-low heat for a few minutes (15ish?) until thickened slightly. Leftover sauce will keep for a few weeks in the fridge.
David Chang has a new show on Hulu, The Next Thing You Eat. The entire series is worth watching but everyone should watch episode 2 which focuses on fake meat products.
We went out, for the first time in forever, and had dinner at Extra Virgin. They have a new menu and everything we tried we enjoyed. Oysters, lamb kebabs, hummus, fattoush salad, grilled shrimp, mussels, and roasted brussels sprouts. Hit happy hour (4-6 pm) and almost everything I listed is half off.
Went out on a limb and tried a new hand lotion this week. As you know it is a real risk to buy a new lotion. I used the last bit of my desk lotion and moved my car lotion to my desk. So naturally, I popped into CVS to get a replacement to keep in the car and they were sold out of the CeraVe moisturizing cream!
This Nivea tub called to me and I am glad it did. It smells like clean powdery angels, absorbs quickly while leaving your hands feeling smooth, and it hydrates! I’m not a psychopath and no the tub doesn’t live in my car. It would be way too hard to apply while driving. It is my new desk lotion and I have been applying it approximately 9 times a day. The good news is it does come in tubes and I will definitely be purchasing one to live in the car.
After all these thoughts around fake meat products, I want to try and make a killer non-meat burger. Something that is made of real ingredients, probably beans? I won’t be able to make it “bleed” like Impossible burgers but as long as it tastes good I’m into it!
Talk to you next week, M