Five culinary trend predictions for 2013 that you will not find elsewhere

[one_half][I] used to work for a guy who preferred all communications from his reports to be in cartoon form. It was a bit maddening to enter a meeting with him, having meticulously prepared a PowerPoint presentation loudly bulleting the team’s biggest wins of the month, only to have it turned away with little more feedback than:

1. Bigger fonts.
2. Get rid of all this stuff and just make a cartoon/picture.

In retrospect, he was simply preparing me for the real world. One in which, it’s been said, people don’t read anymore. This idea continues to be reinforced in contemporary media, where long-form content has slowly given way to slideshows, cartoons, and “best of” lists.

Well. Who am I to defy a bonafide media trend? Why, for example, should I labor over a 3500 word dissertation on low-temperature short ribs when I could easily replace it with an infographic that says “David Chang: Thumbs up! Possibly fictitious Thomas Keller recipe: Thumbs down!”  ?

Unfortunately, I don’t yet have the technological know-how to give you what you really want: a slideshow full of stock images requiring a pageload for each item. Nor have I found the perfect advertisement to insert as one (or several) of the slides—one that autoplays a video with sound. Or better yet, two videos whose audio tracks are slightly out of sync, with dismiss buttons that run away from your cursor. But I can give you a list. It has five items, is a round-up, and includes the word “trend.”

*******

FIVE CULINARY TREND PREDICTIONS FOR 2013 THAT YOU WILL NOT FIND ELSEWHERE

1. The Middle Cambrian diet
The first chordates were found in the Middle Cambrian period, their diets largely dispensing with relatively modern, carboniferous notions as “vegetables” and “seeds.” In 2013, savvy diners will seek the comforting foods of their notochord-bearing ancestors, from roughly the era in which the pharyngeal slit and post-anal tail made their auspicious debuts. Cutting-edge restaurants will allow customers to sit mostly buried in fine sand, their heads exposed to easily capture locally sourced diatoms and plankton with layers of sticky mucus.

2. Antarctic hipster cuisine
The rise of “Asian hipster cuisine” in the late aughts has undoubtedly shown the value of marketing an entire continent’s cuisines as a single category of food made by and for people we, as a society, hate. Though one might be tempted to dub Africa the next “hipster continent,” those in the know look no farther than Antarctica, its pemmican hoosh, stewed penguin breast, and curried seal meat being the main attractions that promise to bring all the scrawny boys, mustachioed girls, and their penny farthings to the proverbial yard.

3. Giant cakes
Cake pops are a little 2011, no? We see 2013 as the year of the Maxi Cake. Be the first to impress your coworkers with a red velvet cake requiring several gallons of FD&C Red #40, and large enough to contain a burlesque dancer. Expect Starbucks to follow suit by pairing their 31 oz Trenta with a proportionately sized slice of Raspberry Truffle Maxi Cake, the flagship product of their forthcoming Starbucks Gigantes.

4. Urban sheepherding
If there’s one thing city dwellers learned in 2012, it’s that barnyard animals are hot hot hot! In the coming year, relatively modest pursuits such as chicken- and beekeeping will be seen as the stuff of dabblers, while more serious hobbyists will divert their attention to large animal husbandry. Sheep are the ideal solution for urban areas, as they provide, among other things: (1) nearly emission-free lawn mowing, (2) wool for their farmers’ extreme knitting projects, and (3) milk for our suddenly insatiable appetite for greek yogurt.

5. Medium format food photography
2013 could use more pixels. A LOT more. Need to share a quick shot of those organic nachos to Facebook? Leave the cell phone at home and whip out your Leaf Aptus-II/Mamiya 645DF+ combo. Nothing screams “food enthusiast” more than shooting tethered with an 80 MP camera at your cramped two-top. As an added bonus, the output file at 70 dpi will give your food blog the largest, most detailed header image known to man. You’re welcome.

Have we forgotten anything? Sound off in the comments!

[/one_half]

[one_half_last][/one_half_last]

I’ve returned with a more attractive website, and this is why I was gone

[one_half][I] suppose you’re wondering what I’ve been doing since December 2011, when I made you those delicious Chilean Sea Pancakes. Perhaps I had died, or mistakenly thought I resided in some alternate universe where food blogs publish roughly 100 times less frequently than they do here. For better or worse, neither of those things is the case. Normally, I would have simply ignored my hiatus/sabbatical and launched into some poignant narrative about a potsticker I ate when I was 7. But I believe there are about a dozen of you who have been faithfully holding the mirror up my blog’s nose every once in a while to check for fog. And I feel like I owe you an explanation.

This website was born out of curiosity. Is it sustainable? Can I turn it into something? Can I do better? At the beginning of this blog, and through most of my life, actually, my favorite and best writing just happened. Words came out of me. I felt as if I were sitting across the room from myself, watching this gangly, bald man write. I found, though, that the more people started to notice what I was doing here, the more slowly the words would flow. I naively thought that I was close to turning my time-consuming hobby into a difficult career, and that in order to take the next step, I’d have to turn my blog into something else. But what? I wanted desperately to get things exactly right, and as a result, did nothing at all.

The first couple months of not posting were the hardest. I was terrified of losing relevance, equity, everything that I had worked hard to build. But it went by, and predictably, the world didn’t end. Another month went by, and then another. It got to the point where it’s now awkward to explain the concept of my blog to people who ask about it. I immediately have to point out that, no I haven’t actually been blogging lately and I feel vaguely guilty about it but I have Big Plans.

But you know? It’s also been kinda nice. It’s nice not going through the motions. It’s nice not to measure myself against standards I don’t necessarily agree with. And it’s really nice to cook. Ironically, I do that a lot more now. Not to develop recipes, or evoke some childhood memory. Just to cook. To feed my family. To enjoy making something. To relax.

In the meantime, I left science and started working in digital media. In doing so, I learned an awful lot about what makes publishers successful, some of which I may share with you here. The most important thing I learned is that it makes no difference whether you’re a conventionalist or a rebel if only a few thousand people are reading your blog. By saying that, I don’t mean it shouldn’t make a difference to you. I mean in the sense of trying to take the next step, earn some money, attract partners–you can’t start a business conversation with a blog of this size. It’s more important to go do awesome things and continue developing an audience. That’s the kind of cold-hearted, yet liberating reality that most people will not share with you.

I’m writing this because I miss you guys, and I miss thinking of my blog as a place to play. I want this to be fun again. I’m not trying to write a cookbook, land a column, be on TV, or otherwise go pro. I want to make things that I think are awesome, and I want to share them with you. I hope you’ll want to read them, even if they are not all about food.

Love,
Babychili

P.S. If you’ve been checking in, you’ve probably noticed that we’re changing the way the site looks. I wanted to build something cleaner and more beautiful, emphasizing words above all else. I think Amy Kim has done just that. There is some tweaking left to do, but what you’re seeing is most of the way there. I’d love to hear what you think.[/one_half]

[one_half_last][/one_half_last]

Chilean Sea Pancakes

[one_half][I] understand that anyone can have an off-day, but to whoever was responsible for naming the mung bean? Maybe you should have focus-grouped that. To be fair, it never occurred to me, all these years, that I was eating products derived from a legume many uninitiated Americans would think sounds vaguely like elimination product. When I started cooking with mung beans myself, I learned quickly that:

1. An astonishing fraction of my peer group has never knowingly eaten mung beans.
2. People who’ve never eaten mung beans think I’m the freak.

“Whatcha makin’?”
“Mung bean pancakes!”
“Ohhhhh, that sounds… Great!”

The forced enthusiasm accompanies a look of thinly veiled disgust, as if I’d just passed gas, or secretly replaced the tuna salad with cat food. The striking thing is that it’s not as if I’m talking about durian or balut—both cases in which a person might have the foggiest idea why she’s repulsed by the concept. Rather, said person often doesn’t even know what mung beans look like. She simply doesn’t like the sound of it.

As the parent of a picky eater, I understand that certain keywords are a no-no for pitching new foods to a young child. For example, “spicy,” “green,” “new,” etc. On the other hand, Esme reacts positively to spicy, green, new foods that are tagged: “honey,” “chocolate,” “sweet,” or “halmoni,” (the Korean word for Grandma, with whom Esme associates the vast majority of her favorite foods).

In other words, it’s all in the packaging—an effect all too familiar to the Patagonian toothfish, whose wildly successful rebrand as “Chilean Sea Bass” propelled it to the brink of extinction.

There’s no need for me to sell Esme on the premise of “halmoni pancakes,” since she already adores them. I have, however, been able to repurpose the “halmoni” modifier to get her to try jajangmyeon, which she scarfed down with extreme prejudice, despite her general aversion to brown food and noodles.

For you, I offer another Mom Food staple: a savory pancake along the vein of the beloved pajeon, but with a more robust texture.

* * * * *

Chilean Sea Pancakes, or
Bindaetteok (Korean Mung Bean Pancakes)

2 C dried, skinned mung beans (or, as I now like to call them, “Chilean Sea Peas”)
1/4 C uncooked, short grain white rice
water
about 2 C spicy cabbage kimchi
kimchi liquid (from the jar of kimchi you used above)
1 round onion, finely chopped
1 bunch scallions, thinly sliced
vegetable or grapeseed oil
optional:
2 korean or jalapeno peppers, sliced and seeded
salt
fish sauce

Soak mung beans and rice in 4 C of cold water, covered, for at least 3 hours and as long as overnight. Hepinstall advises boiling them for 30 minutes as an alternative to soaking. That has never worked for me. In my experience, cooked beans will blend into a sticky paste that doesn’t form pancakes when fried.

Drain the soaked beans/rice and reserve liquid. Working in batches, puree the beans and rice until just smooth, slowly adding small amounts of the bean liquid as necessary to achieve a consistency slightly thicker than cake batter. Store in the refrigerator during the next steps.

Squeeze kimchi in paper towels to lightly drain. Chop coarsely and set aside.

Tip: Kimchi tends to stain like a motherfucker. Don’t chop it directly on a cutting board, since it’s impossible to clean thoroughly. Cover your cutting surface with a flattened milk carton.

Question: Does it matter what kimchi I use? Yes. There’s a huge dynamic range of flavor and quality here, but as a general rule, you should use kimchi that you’d be thrilled to eat straight. I do tend to use kimchi that’s more on the acidic side, as a chunk of that provides nice contrast with the rest of the pancake. Kimchi gets more acidic the longer it ferments, so don’t use super-young kimchi. Unless, of course, that’s all you have.

Combine pureed beans, chopped kimchi, onion, and scallions and stir well. Add kimchi liquid and bean liquid to achieve a cake batter-like consistency. How much kimchi liquid relative to bean liquid? It really depends on how spicy the kimchi is, and how spicy you want the pancakes. I find cooked kimchi to be pretty mellow, so I add enough liquid to make the batter distinctly orange. I backed off a bit in this case so as not to freak out my daughter:

The pancakes will be crisper if the batter is cold. So if you want, make the batter in advance and chill until you’re ready to cook.

To fry the pancakes, use a 12-inch cast-iron or nonstick skillet. An electric skillet or griddle also works. In any case, heat a liberal amount of oil over medium-high heat until just smoking. The oil should certainly cover the entire surface of the pan when swirled. Use slightly more than that. With a large dinner spoon or soup spoon, quickly spoon batter into the pan to make four pancakes roughly 3 inches in diameter. They should be about 1/2 inch thick when cooked—that should help you adjust the batter thickness as you go along. If desired, add a few sliced peppers atop each pancake. At this point, you have roughly 1 – 2 minutes before the batter sets. I use that time to make the pancakes uniform and round, tucking in the edges with the outside of my spoon. But you know, I’m a bit anal that way.

Once the bottom of the pancakes is browned and crisp (about 2 minutes—you’ll see the edges start to brown), flip the pancakes and cook for another 2 minutes. Optionally, flip once more and cook for a minute. Set pancakes aside and allow them to blot on paper napkins or brown paper bags.

After you’ve made the first batch of pancakes, remove the pan from heat. Taste the pancakes and adjust for thickness (bean liquid), spiciness (kimchi liquid), or other flavor (salt, fish sauce). The pancakes are by far the best when they’ve just come from the pan. They should be crisp on the outside, but not overly browned. The inside should be cooked, but tender. If they’re high and cakey, you’ll want to add more liquid.

Once you’re done futzing, heat the pan, adding more oil if necessary, and make the next batch of 4. I often make twice this recipe or more, so once I’ve got the batter dialed in, the frying goes very quickly. Cook the rest of the pancakes. This recipe yields 15 – 20 pancakes 3″ in diameter and about 1/2″ high.

Adaptation for meatitarians:

This dish is often made with pork. Make no mistake: it is very good with pork. However, that does take a bit more work, and I tend to be lazy/rushed/perfectly satisfied with the pescatarian version. If you must have pork, I don’t recommend doing what some recipes suggest, which is to add ground pork to the batter. My mom and I have each tried that technique, and agree that the flavor of the pork gets diluted in batter and doesn’t add much.

My mom boils about a pound of pork shoulder in water seasoned with ginger, garlic and soy sauce. When the meat is tender, she slices it thinly and adds coin-sized pieces of sliced pork to the pancake just after the batter has hit the pan. Alternatively, you could season the slices of cooked pork lightly with yang nyum soy sauce immediately before adding to the pancake.

Serve immediately, or let people eat as you go. I calibrate the amount of kimchi liquid so that they are perfectly delicious without any sauce. However, they are also commonly served with yang nyum soy sauce or any variety of soy dipping sauces. Substitute tamari if you want to keep it gluten-free.

Like I said, I tend to make a lot of these pancakes, which refrigerate and freeze well. When reheating, you can pan-fry them, which will restore the crisp exterior. They are also perfectly fine (albeit softer/soggier) microwaved.[/one_half]

[one_half_last]

[/one_half_last]

http://www8.glam.com/js/widgets/glam_coll.act?afid=1670016609;colid=6571683:Collection:927895;es=1;

On eating one’s favorite animated characters

[one_half][I]t’s easy to think you’ll be that parent who won’t allow a trivial thing like childrearing affect your worldview. You’ll be the one who takes his toddler to cocktail parties, doesn’t give a shit about naps, only allows cool music on the car stereo, etc. Then, one day, you find yourself covered in princess stickers and humming Yo Gabba Gabba! songs at work. There are times when I feel a bit sheepish about my old attitudes. When I finally get why parents do the ridiculous shit they do. Ohhhhh, THAT’s why my nieces go to bed at 6PM! (So my sister can have a life!) Then there are times I wonder who the hell I am.

In particular, when around my daughter, I’ve found myself tiptoeing around the fact that things die. You know, Peep and Quack? On that show you like so much? We’re eating them for dinner. The cow we say goodnight to? Along with the moon and all those other things in that goddamn book? Lunch tomorrow. These are jokes I clearly would have made 5 years ago. But now, I’m worried I’ll freak her out. More importantly, I’m worried that she’ll stop eating those things.

So I’ve done things like verbally edit Esme’s storybooks for content. In particular, the scene in Babar, in which the protagonist’s mother is killed by poachers. Or that scene in Snow White, when the Prince, traveling through the forest, falls madly in love with what he knows to be the rotting corpse of a 14-year-old girl. I suggest that, possibly, Snow White is sleeping. Leave it to one of Esme’s classmates to bring me back with a dose of reality:

“No. She’s dead,” she says, matter-of-factly. She smiles, then gives me a reassuring nod. “She’s dead!”

I think back to when I was Esme’s age, and ask whether my parents ever tried to shield me from the concept of death. I doubt that it was ever a concern. From a young age, I was aware that three of my grandparents weren’t living. I heard lots of Bible stories; plenty of death going on there. And there was never any mistaking where my food came from. Meat was almost always cooked on the bone. Fish was served with the skin and head on. I regularly ate feet, stomachs, and livers. It did not once bother me that my favorite soup involved eating the tail of Babe the Blue Ox.

* * * * *

 Kkori Gomtang (Korean Oxtail Soup)

 A childhood staple, this soup continues to warm the soul during our frigid San Francisco summers. If you’ve never worked with oxtail, you might be concerned that it’s hard to find. It’s not. Most grocery stores and butchers carry it. Sections of oxtail are almost always cut at the joint. This is how I prefer it, so that the cartilage caps* are left intact. In rare cases, the tail sections are saw cut. If that’s all that’s available to you, don’t fret. They’ll work fine for this soup.

6 – 8 sections of oxtail (about 3 lbs)
water
optional: 1/2 – 1 lb chuck or flank steak
3 cloves of garlic, peeled
1 medium onion, sliced in half
1 tsp whole black peppercorns
kosher or sea salt
3 scallions, thinly sliced
optional: toasted kim (also called nori, or laver)
steamed white rice

Trim any obvious chunks of fat from the oxtail sections. I don’t bother trimming the silverskin. It adds to the broth and is easy to remove later if you don’t want to eat it. Soak the oxtail in ice water for 1 – 2 hours to remove residual blood. Drain, and discard the water.

Add oxtail to a large stockpot with 12 C of water and bring to a boil. Reduce heat and simmer for 3 – 5 hours, skimming impurities. The broth will reduce by about half. Add boiling water if it reduces more quickly than that. When done, the meat will easily pull away from the bone. Remove oxtail segments (keeping them intact) and refrigerate overnight.

Add chuck/flank steak (if you have it), garlic, onion, and peppercorns to the broth, bring to a boil, and simmer over low heat for 1 hour, skimming impurities. Remove meat and reserve for other uses. Strain the broth through a fine chinois or cloth and discard other solids. Season the broth with salt, allow it to cool completely, and refrigerate overnight.

Depending on how thoroughly you skimmed, you may or may not see a solid layer of fat atop the cooled broth. If so, remove it and discard. Add oxtails and broth to a stock pot and boil until heated through.

Serving Traditionally, this soup is cooked without salt or pepper and seasoned at the table. I prefer to serve it already seasoned, as described above. Ladle one section of oxtail with broth per person and garnish with sliced scallion and (optionally) kim. Serve with white rice.

* * * * *

Don’t be afraid to get a little messy. I can’t resist picking the bone clean with fingers and chopsticks, and then devouring the meat with a sprinkle of sea salt.

*On each end of an oxtail segment, there’s a cartilage cap that easily comes loose when it’s been cooked this long. I used to fight for these and scrape the softened cartilage with my teeth. These days, I don’t have to fight quite so hard for them. But they are still ritual.

Maybe, when confronted with the facts, Esme will one day decide not to eat meat. It’s comforting to be reminded that I don’t need to conceal those facts. God help me if I ever catch myself pulling pin bones out of a salmon fillet. [/one_half]

[one_half_last]

[/one_half_last]

Beer can chicken, 7 more ways

[one_half][M]y least favorite aspect of graduate school is the process of saying goodbye. There is ceremony. Stifling tears, the departing student delivers a PowerPoint deck filled with inside jokes and parent-friendly illustrations. This is usually followed by a reception, maybe a barbecue, sometimes an evening out with friends and extended family. Then, suddenly, this person—with whom you’ve spent more time in the past several years than your own spouse—is… back at work. They continue to answer to greetings like, “You still here?” “I thought you had graduated…” or “Is it OK if I start moving my stuff into onto your bench?” After an awkward, lame-duck phase lasting from 1 – 16 months, there is another going-away party. This one doesn’t involve parents or thesis advisors. It’s in the secondary goodbye situation that you seriously begin to contemplate what your life will be like without this person.

Being a bit long in the tooth, I’ve experienced my share of goodbyes. Each time, I face the same, harsh reality: Another beer can chicken contestant out the door.

I’ll admit that I’ve had concerns about the long-term viability of our quasi-annual Battle Beer Can Chicken competition. We’ve lost countless contestants to academia, industry, civilian life… Sure, we’ve had some new blood in recent years. But I needed to find a more consistent source of food-obsessed, hyper-competitive people unlikely to have alternate 4th of July plans.

* * * * *

BATTLE BEER CAN CHICKEN IV: SCIENTISTS VS. FOOD BLOGGERS

As a pot luck organizer, my job was made criminally easy by the abrupt influx of food bloggers to our invite list. Need a legume/nut-free vegetarian non-dessert? Check. Baked goods? More than we can sensibly consume. Also cameras. Lots and lots of cameras. You’ll notice that Mrs. Babychili got a much needed break from photo duty this time around.

The question, of course, was whether my stranglehold on the coveted Golden Gob award would be more seriously threatened, given the culinary skill of this new class of contestant. That said, the scientist contingent was certainly nothing to sneeze at. Scientist/food blogger Rice and Wheat, perennially responsible for the most photogenic chicken (pictured above), competed with renewed vigor.

Also returning was BBC I silver medalist, Matt. A pure scientist and non-food-blogging entity, Matt brought a certain swagger to his game.

Overall, 5 out of our 7 cheftestants this year were food bloggers. 4 out of 7 were scientists, with Angi and me serving as dual citizens. Game on.

* * * * *

GRILLING INSTRUCTIONS

As in previous years, all birds were cooked on a Classic Old Smokey Barbecue Grill (#18), which can comfortably accommodate 3 large (> 4.5 lb.) chickens or 4 smaller birds. One tweak we made this year was to mount each chicken on a trimmed pie tin, which mitigates scorching by blocking flames and preventing chicken fat from falling onto the coals. The chickens were then grilled with the lid closed, at a target temp of 350F for about 1.5 hours, depending on size. Most competitors cooked their birds to an internal temperature of 165F – 175F in the thickest part of the thigh. To maintain temperature, 10 – 12 hot coals were added to each grill at the 1 hour mark.

* * * * *

THE RECIPES

Last year, Angi brought a Korean-inspired chicken into my home, hoping to take home the gold. In the closest Battle Beer Can Chicken vote in history, I managed to “out-Korean” her entry. This year, I knew I had my work cut out for me. Shortly before the competition, Sunday Night Dinner informed me that he was bringing a Ga Ro Ti inspired chicken, based on a family recipe. My heart sank. That’s exactly what I had planned to do (except without the Vietnamese family recipe on my side). Would I be able to out-Viet a Viet?

I knew I had to do something drastic to avoid a split vote. One way was to change the marinade to be fairly unlike a traditional Ga Ro Ti. My other idea was to go over-the-top: Chicken liver pâté underneath the skin. Without going into details, I’ll tell you that pâté underneath the skin is definitely not a good idea. You’re just going to have to trust me on that one. After suffering through the worst test-chicken I’ve made to date, this is what ended up doing:

“The FauxViet,” by Babychili

A 4 – 4.5 lb, high-quality chicken
2 T kosher salt
2 tsp black pepper

The marinade:
1/4 C soy sauce
2 T grapeseed or vegetable oil
2 T sesame oil
3 T fish sauce
2 T honey
2 tsp black pepper
1 tsp white pepper
2 tsp ground five spice
1/4 C chili garlic sauce
juice from 2 limes
6 cloves garlic, minced
roughly the same amount of fresh ginger, minced
4 green onions, thinly sliced

1 12 oz can beer (It probably doesn’t matter, but I used a Boont Amber.)

I’m personally not a fan of the “giant chicken strategy.” Proponents of that strategy contend that a larger bird is more difficult to overcook, and will thus be more tender. In my opinion, a small-to-average-sized bird is better because there’s less of a temperature gradient from the surface down to the bone. That gives me more control over texture, which is important. The tenderness will come from both the brining step and the acid in the marinade.

Pat the chicken dry with paper towels and season with salt and pepper, inside and out. Cover loosely with plastic wrap and refrigerate for 24 hours.

Combine ingredients for the marinade and allow to stand at room temperature for 15 – 20 minutes. Pat the chicken dry again, discarding any liquid that may have oozed out of it. Using your hands, massage the chicken with a liberal amount of marinade inside and out, and underneath the skin. Put the well-rubbed chicken into a giant zippered plastic bag, and pour the rest of the marinade on top. I double-bag it at this point, and refrigerate for a day and a half, turning once.

Drink about 3/4 of the beer. Using a “church key” style can opener, punch a number of additional holes on the top of the can and liberally add marinade and juice from 1/2 of a lime. Use the other half of the lime (trimmed if necessary) to fashion a plug at the neck hole to trap steam.

Prop the chicken onto a trimmed pie tin (a beer can chicken holder helps, but is not strictly necessary). Grill @ 350F for about 1.5 hours, or until the temperature reads 170F in the thickest part of the thigh. Allow the chicken to rest at room temperature for at least 15 minutes prior to carving.

Some notes from the rest of the field:

“Chicken of My Childhood,” by Sunday Night Dinner:

The recipe is sort of here… I quadrupled the marinade for a 4.9 pound chicken, added 10 minced Thai chili peppers, injected the breasts and marinated for 36 hours, rotating every 6 hours. I didn’t get any heat after the bird was grilled, so I would use a few habaneros instead next time! 

“Hawt Chick,” by Beyond the Plate (full recipe HERE):

I was going for a spicy Southeast Asian theme and knew that I wanted to beer-brine our bird, which we bought from Jim at Pampero Ranch. M selected Hefeweizen for our beer as it was similar to the types of light lagers commonly drunk with spicy dishes back home.

To the beer we added a few stalks of cilantro, lemongrass, thick chunks of galangal and many kaffir lime leaves, in addition to the usual characters of water, salt and sugar. We ended up perfuming the whole house with the aromatic concoction that brined our bird for 18 hours.

I initially planned to prepare a spicy chili paste to marinate the chicken, but after realizing the complexity of the brine, I made a dry rub featuring coriander seed, dried chilis and pink peppercorns instead, to flavor and crisp the skin without overpowering the subtlety of the meat. After the brine and letting the bird dry out for a bit, I rubbed it all over with the spices and let it marinate for another 18 hours before setting it on the grill.

“Chicken of the Colonies” by Rice and Wheat (full recipe to be posted shortly, over at r+w):

For the 2nd year in a row, we employed the ‘giant chicken’ strategy. This year though, we were less fortunate and could only find a 5.5 lb chicken. Chicken was dry-brined for 36 hours. We then rubbed it with the marinade for african chicken (which is more like a paste) and left it for another 24 hours. Sauce was served on the side.

“Boozy Bird,” by The Tomato Tart:

My air chilled organic chicken was not brined due to a brining mishap, but I would seriously recommend dry-brining with salt and maple sugar for 36 hours. Under the skin, I stuffed the chicken with bacon, rye, and maple butter. The rub was a mixture of sea salt, mustard, onion powder, habenero powder, and muscavdo sugar—and was inside and out of the chicken. The sauce was roasted and fresh peaches blended with a can of dark beer + four oz maple syrup reduced to 6 oz of liquid, habenero powder, rye whiskey, and stone ground mustard. I started glazing the chicken about 20 minutes before it’s done time.

“Cold Smokey,” by Matt.

Started with a small, 3 lb, Mary’s chicken.  Dry brined for 1 day.  Wet brined for 1 day.  Cold smoked at 70F for 4 hours using apple and hickory wood.  The bird sat on a block of ice throughout, so that internal temperature was maintained at less than  50F during the smoking process.  Cooked on grill with patriotic Budweiser beer can providing wetness (“The essence of beauty,” DZ, 2001).  Finished by soaking the chicken in an Alabama style white BBQ sauce – mayo, vinegar, horseradish, lemon, spices.

“Asian Street Chicken,” by Holly.

The chicken was dry brined overnight. I made a marinade consisting of a mixture of vegetable oil, soy sauce, five spice powder, turmeric, fresh garlic, fresh ginger, fresh lemongrass, salt and star anise.  Half of the marinade was applied to the chicken overnight, the other half was used to make the glaze.  Glaze: I strained the marinade and added honey, sugar and rice wine vinegar, and reduced until syrupy.  The glaze was brushed on the chicken during and after grilling.  Soy-lime dipping sauce: soy sauce, lime juice, rice wine vinegar, sugar, red pepper flakes, jalapeno.

THE OUTCOME

Yay Science!
—Jesse Pinkman

OK, so maybe home-court advantage is beginning to be a little on the unfair side. I will say this: Either Holly and Matt should be writing food blogs, or the rest of the food bloggers need to seriously step it up for Battle Beer Can Chicken V! Scientists claimed the top three spots, with Holly being just a couple ballots away from stealing this one.

In the meantime, much to my wife’s chagrin, The George Oscar Bluth II Golden Chicken Award will remain on our mantle for one more year.

[/one_half]
[one_half_last]

(photo: angi @riceandwheat)

(photo: angi @riceandwheat)

(photo: danielle @BeyondPlate)

(photo: danielle @BeyondPlate)

(photo: angi @riceandwheat)

(photo: angi @riceandwheat)

(photo: sabrina @thetomatotart)

(photo: danielle @BeyondPlate)

(photo: angi @riceandwheat)

(photo: angi @riceandwheat)

The “prize.”

My filthy hands. (photo: jun @JunBelen)

Nathan’s filthier hands. (photo: elaine @e_eats)

Spectators. (photo: chuck @chuck415)

Closest I got to a picture of The Baking Barrister. (photo: sabrina @thetomatotart)

Number three. (photo: angi @riceandwheat)

Largemouth bass. (photo: jun @JunBelen)

[/one_half_last]

Dear Science,

[one_half][T]hree years ago,one of my favorite musicians produced a record whose title was inspired by a note he scrawled in the studio:

Dear Science, please fix all the things you keep talking about or shut the fuck up.

My reaction (scrawled in kid’s handwriting):

Ouch.

As scientists, our goals are to understand where we came from, what makes us tick, and why things work the way they work. We’ve learned a lot. But some questions—especially the really interesting ones—are big enough that we just aren’t going to answer them anytime soon.

In fact, a large part of being a scientist is
being comfortable with failure. I often find myself facing a day in which nothing is expected to work. But in order to make progress, I need to spend that day (sometimes many days) confirming it.

It can wear on a person.

Some days, I honestly do feel like shutting the fuck up. Some days it feels strange, at this point in my life, to sit and label tubes or dispense liquids, wait for water to drip, for hours at a time. But there are rewards. Rarely, the reward is a home run. A Holy Shit moment where you see something that no one has seen before. More times than I’m comfortable admitting, those moments happen by accident. A mistake that suddenly clarifies weeks of confusion.

More commonly, the rewards are modest. Figuring out that you’ve consistently been doing something subtly different from what you’d intended. Realizing that a well-meaning colleague has, with absolute conviction, advised you to do the exact wrong thing. Usually, this is a small step. Nonetheless, it’s one that can be immensely rewarding. It’s the accumulation of these small steps that drives research. To be successful, you have to be at peace with the process. You have to willingly walk into failure.

* * * * *

I had high hopes for this post. Smoke. Lasers. Art forms new to the blog. I had intended to write a valentine to my neighborhood, with a dish inspired by its ethnic identities. Quite simply, that plan broke.

I had decided to base my dish on a somewhat fussy and time-consuming quiche recipe. My suspicion, after blind-baking the crust, was that it would not hold. It felt familiar to know that I had to try anyway. As predicted, the crust leaked. I continued baking until I was left with a sadly deflated pie adorned with a leathery mane of evaporated custard. It was, at best, inoffensive. Not “sexual,” or “seductive,” as Thomas Keller describes. Further research revealed that I was not the first person to have had difficulty with this recipe.

Weeks went by, during which I summoned the energy to try again. This time, I took much greater care with the dough. I realized that I needed to scale the recipe up, work the dough more thoroughly, and let it rest longer. Sure enough, the crust behaved much more like I hoped it would. It wasn’t nearly as fragile as my first attempt. It didn’t fall apart after blind-baking. It didn’t need much patching at all.

But it leaked again.

This time, however, it didn’t leak as badly. This time, the custard was silky and luxurious. There were many things about this time, some of them subtle, that showed I’d come a long way since not being able to bake my way out of an elimination challenge. I was faster, confident, observant. Small steps.

There was a time when I wouldn’t have taken on this recipe. When I would have given up after spending the better part of the day on an ill-fated quiche. But by now, I’ve tackled far worse problems. I know I’m still learning, and I know that I can handle this.

* * * * *

If you’ve ever attempted to reproduce an experiment from a high-profile scientific journal, you know that it’s often impossible to do without further guidance. The Materials and Methods section of a paper reads like a chef’s recipe, i.e., something that needs translating. It’s usually not malicious. Like kitchens, all labs are different. More important, the hands that execute each step are different. If you’re lucky, the author will communicate with you directly. But that doesn’t always help, and it’s ultimately up to you to navigate the myriad ways to proceed.

When I’ve cracked an ambiguous protocol, I like to document my process. Hopefully, I can save a colleague from making the same mistakes I made. One of these days, that damn quiche is going to work. And if I can understand why it did, I’ll tell you about it here. In the meantime, I have a message of my own to address to Science.

Dear Science,

You can be a real motherfucker. But through you, I learned how to imagine, how to teach myself things, and how to communicate and connect with remarkably different people. I wouldn’t have become the cook, writer, or person I am today without you. For that, I’ll be forever grateful. [/one_half]

[one_half_last]

 

[/one_half_last]

Not watermelon, sorry.

[one_half]Dad, do you know what we haven’t had in a really long time? Watermelon.

[I] feebly explain to my daughter that we only have watermelon in the summertime. A challenging story to sell when grocery stores here insist upon displaying those insipid “personal watermelons” year-round. Sadly, Esme will wait roughly one sixth of her life to eat it again.

You mean when I’m ten? Yes, Esme, you may certainly eat watermelon when you’re ten. Maybe even before that. Poor kid. As the parent responsible for the Korean half of her hapa, I definitely feel her pain.

Esme hails from a long line of watermelon-eating individuals. I’ll always associate watermelon with the church picnic. In particular, Korean church picnics in The Greater Los Angeles Area—though I’ve come to learn, from our stint in the midwest, that many properties of the Korean church picnic are highly conserved across states:

1. Lots and lots of subak (watermelon).
2. Bad volleyball.
3. Other competitive games in which the “prizes” consist of bulk packaged sundry items (toothpaste, soap, gift-packaged socks with Playboy Bunny logos on them…).
4. The Holy Trinity of picnic foods: kimbap, kalbi, and japchae.

It recently occurred to me that, of those foods, I had never before made my own japchae. I felt that I owed it to myself to give it a shot, and that I owed it to my daughter to deliver, in the absence of watermelon, an equally salient element of my childhood summers.

I quickly learned that japchae is not a dish that one can just bang out in an hour. At least I can’t. A mixture of cellophane noodles, vegetables, and beef, this dish comprises multiple components that are individually seasoned and require different cooking times. So if you have the luxury of a lazy weekend day, that’s the time to take this on. It’s well worth it. And it makes sense to make a lot at once, as the flavors continue to develop over time.

* * * * *

Japchae (Korean cellophane noodles with vegetables and beef)
Adapted from my sister’s recipe.

6 dried or fresh shittake mushrooms
6 dried or fresh wood ear mushrooms
8 oz dry dangmyeon (sweet potato or mung bean) noodles
8 oz lean, choice beef, cut into strips about 2 inches long (freeze slightly before slicing)
3 T grapeseed or vegetable oil
water
1/2 T sesame oil
1/2 T soy sauce
black pepper
1 medium yellow onion, sliced
kosher salt
1 julienned carrot
8 oz frozen leaf spinach*, thawed and drained (or a comparable amount of sigumchi namul)
1/2 tsp chopped garlic
sugar
1 chopped scallion
1 T toasted sesame seeds
optional: 1/2 crisp Asian or Korean pear, julienned

The seasoning:
3 T soy sauce
2 T sugar
1 T honey
1 T rice wine or dry vermouth1 T sherry vinegar
1 T sesame oil
1 T ground, toasted sesame seeds
1/2 tsp black pepper
1 chopped scallion
1 tsp grated fresh ginger
1 1/2 tsp chopped garlic

*I used chopped spinach this time, since it’s what I had, but I was unhappy with how it seemed to disappear. Larger pieces of spinach do lend a relevant texture, flavor, and appearance to the dish.

If using dried mushrooms, rinse briefly and soak them in warm water for about 30 minutes or until soft. Soak the noodles in lukewarm water. (A 9″ x 13″ pan is convenient for this.)

While the mushrooms and noodles are rehydrating, mix ingredients for the seasoning. Add
4 T of seasoning to the sliced beef and knead to mix flavors. Stir-fry quickly over medium-high heat in a heated, nonstick pan. Remove meat from the pan as soon as it turns brown, transfer to a very large bowl, and set aside. As long as the liquids do not burn, there is generally no need to clean the pan between uses.

Once the noodles have lost their stiffness (about 30 minutes), drain and cut them into 5-inch long pieces. Stir-fry in 5 T of seasoning, 1 T grapeseed oil, and 1/4 C of water until the noodles are slightly underdone. Do not discard the remainder of the seasoning, as you will need it to finish the dish. Add cooked noodles to the large bowl, next to the cooked beef.

Squeeze excess water from the rehydrated mushrooms using paper (or cotton) towels. Remove stems from the shittake mushrooms and slice thinly. I love the shape and texture of wood ear mushrooms (also found in Asian markets as “black mushrooms,” or simply, “black fungus”), so I cut them rather coarsely into pieces roughly the size of a quarter.

Mix 1/2 T each of soy sauce and sesame oil with a dash of pepper, use it to coat the mushrooms, and stir-fry over medium heat until the shittakes are soft and golden brown. Remove and transfer to the large bowl.

Stir-fry sliced onion over medium heat in 1 T grapeseed oil with 1/2 tsp kosher salt until soft. Do not allow them to become overly brown. Remove and transfer to the large bowl.

Stir-fry carrot strips over medium heat in 1 T grapeseed oil with 1/2 tsp kosher salt until
al dente, adding a spoonful of water when necessary to prevent the carrot from drying out. Remove and transfer to the large bowl.

If using sigumchi namul, add directly to the large bowl. If using thawed or freshly blanched (and shocked) spinach, cut into 2-inch lengths. Sauté for a few minutes in about 1 T grapeseed oil with 1/2 tsp chopped garlic, a dash of black pepper, 1 tsp kosher salt, and a sprinkle of sugar. Remove, and add 1 chopped scallion and 1 T sesame seeds. Transfer to the large bowl.

Mix all vegetables with noodles and beef in the bowl with about 1 T of the seasoning. Adjust seasoning, if necessary.

Serve warmed or (more commonly) at room temperature, garnished with strips of fresh pear.

I know that some Asian cultures frown upon serving multiple starches simultaneously. Koreans, fortunately, are not afflicted with this condition. Serve the japchae as an entree or as a side—we’re pretty easy. But for God’s sake, serve it with steamed, white rice. Some people go so far as to serve it over rice (japchae-bap), but I’m generally not an “over rice” kind of guy.

I should note that this is not the most authentic recipe. Specifically, ginger and sherry vinegar are not typical components of the seasoning. They do, however, give this dish a brightness that I find refreshing. Garnishing with the Asian pear further lightens the dish.

* * * * *

So. Did Esme buy it? You’ll recall that my daughter is a small eater. I haven’t had the best record cooking for her lately, so I was pleased (and mildly shocked) that she ate this. It somewhat lessened the sting of not being able to give her watermelon.

Dad?
Yes, honey.
Do you know what else we haven’t had in a really long time?
What’s that?
Peaches. [/one_half]

[one_half_last]

[/one_half_last]

Home.

[one_half][L]os Angeles seems like both a home and a theory to me. I spent the first thirteen years of my life there, and continue to visit every few months. Despite its changes, and all I read about what’s going on in the city (OK, really just what’s going on in food, but that’s admittedly a lot), I experience LA much the way I experienced it as a child. Living a relatively insular life, wandering through slightly run-down suburban neighborhoods, watching television, and eating a LOT of my mother’s cooking.

True to her stereotype, Mom is never satisfied with the amount of food I’ve eaten. She speaks wistfully of the days when I “used to eat a lot.” Yes, Mom. I did eat a lot back then. When I was eighteen. Don’t get me wrong—I can still chow down with the best of them. But I’ll put it this way: my parents live in a one-bedroom, 800 sq ft apartment. With two refrigerators. I’m convinced that one of those refrigerators is for me.

She usually starts asking about a month and a half in advance (presumably so that I have time to start stretching my stomach out): What do you think you’ll want to eat? It’s admittedly hard for me to predict exactly what I’m going to be in the mood for, but there are standbys. Spicy kimchi, of course. Yaki mandu for my wife. Bindae duk. Godeungeo gui. And there’s one dish that Mom knows I’ll want absolutely every time. She doesn’t even bother to ask.

I think of sigumchi guk as a sort of miso soup on steroids. Instead of miso, the primary flavor is doenjang, a Korean fermented soy paste. The flavor of doenjang is saltier, richer and bolder than its Japanese counterpart. The soup is made with spinach, though I also used to request a swiss chard version (kundae guk). And finally, there are small clams, which add sweetness to the soup.

This dish is dead simple, and I can’t get enough of it. I can and do eat the soup at breakfast, lunch, and dinner when I’m home with my parents. And each time I do, I’m instantly transported to our kitchen in Hawthorne, CA, circa 1979.

Sigumchi Guk (Spinach and clam soup)

1/2 T vegetable oil
1/2 round onion, sliced
2 cloves garlic, finely minced
5 C chicken stock*
2 – 3 T doenjang
optional: up to 1 jalapeno, sliced
about 1 lb small clams or mussels, rinsed and scrubbed
1 bunch fresh spinach (about 1/2 lb), cleaned and picked
about 1 – 2 T white vinegar
optional: 1 green onion, sliced

*If you’re dead set on making this the way my Mom does, you’ll make your own anchovy/kombu stock, as I’m sure BraveTart will. However, at Babychili Test Kitchen, we’ve found that chicken or beef stock make an equally satisfying soup. As I’ve discussed previously, I advise making your own, or very carefully selecting a palatable storebought version. (Shhh… I won’t tell Ruhlman if you don’t.)

In a medium saucepan, saute onion in oil over medium heat until barely softened. Add garlic and cook for 1 minute longer. Add stock, mixing in doenjang until dissolved. (An easy way to do this is to mash the doenjang in a small bowl with a spoon and a ladle-full of stock, then add back to the pot.)

When the stock comes to a boil, add jalapeno (if desired), clams, and spinach. Cook until the clams open, discarding any that do not. The spinach should be soft, and on the verge of becoming dull green. Add a splash or two of vinegar to correct for acid. Since the doenjang is salty, there should be no need to season further.

Serve hot, with steamed, short-grain, white rice (we prefer the Nishiki brand). Feel free to add rice directly to the soup, if you prefer to eat it that way. Optionally garnish with a sprinkle of green onion.

[/one_half]

[one_half_last]

 

[/one_half_last]

Um… What?

[one_half]What?
—Don Draper

My wife and I are cut from the same cloth in certain ways. We are both compelled by a desire to craft stories—through images, words, what we decide to show, emphasize, and hide. Sometimes they’re stories we have a personal need to tell, and doing so feels like opening a mental valve. Other stories need to be wrangled. At those times, it’s less clear what motivates us. What is it that we’re seeking? Amusement? Satisfaction? Praise?

Often, the primary audience for our stories consists of friends and family. People who, we assume, are predisposed to be interested in what we have to say. And yet, knowing this makes it no easier to release a story into the wild. The feeling is still one of being completely naked.

A photographer whose work I admire recently tweeted:

Yesterday, I felt like a fraud and failure. Today, people are sending inquiries and praising my work. Having a business is a roller-coaster. 

Similarly, Erin and I go through cycles of feeling good about our work, and subsequently feeling foolish for even trying. I suspect that for many people who express themselves creatively, that cycle never really ends. But once in a while, we get a bit of a nudge from someone who reassures us that maybe we’re on the right track. A comment, an email, or simply an acknowledgment from someplace we didn’t expect. For me, it might come from a reader I’ve never met, or an old friend who I had no idea was actually reading the blog. There are times when a one-line note has allowed me to exhale and breathe for the first time in weeks.

Recently, we got such a nudge. We have been notified by the International Association of Culinary Professionals (IACP) that our website has been nominated as a finalist for a Bert Greene Award for Food Journalism in the Blog category. I cannot begin to express the honor and utter surprise that I feel even to be considered among fellow nominees Hank Shaw and Barry Estabrook. I attended Hank’s writing seminar at BlogHer Food last year, and met him briefly over breakfast. He’s a wonderful writer, and down-to-earth guy. Barry Estabrook I’ve never met personally, but, you know, the guy’s also been nominated for a bazillion other things. I’m looking forward to seeing both of them in Austin in June.

I’m well aware that acknowledgment in this form doesn’t last forever. But today, it feels nice. And I feel a tremendous gratitude to all of you, without whom this blog would not have a reason to exist. So, in case I haven’t told you this enough recently, Thanks.

I can’t wait to share another year with you.

-Ben [/one_half]

[one_half_last]

 

[/one_half_last]

For the love of cupcakes

[one_half]Sweetness, sweetness I was only joking
When I said I’d like to
Smash every tooth in your head
—The Smiths

[I]’ll admit it. I actually feel sorry for the little bastards. It seems like just yesterday—Halloween, in fact—that cupcakes still held their suffocating grasp on the hearts of America. They were on top of the world, dominating blog conversation, appearing spread-eagled on glossy magazines nationwide, having what used to be an exclusive feature on the internet’s top food property… It seemed that the Cupcake Empire was well on its way to reaching Starbucksian proportions.

And then.

They began to feel some pushback in ’09 in the form of well-publicized pot shots from food cognoscenti David Chang and Jason Sheehan, in each case weathering them with aplomb. After all, who cares if the Class Nerds have issues with an It girl’s lengthy tenure? But by then end of 2010, everyone, from NPR to The New York Times, had gotten in on the action. Observe:

The New Cupcake: Macaroons vs. Whoopie Pies
Pie to Cupcake: Time’s Up
Cupcakes are Over Make Room For Pie
Move Over, Cupcake: Make Way For The Macaroon Etc.

Meanwhile, we saw what can now clearly be interpreted as a cry for help: Cupcakes, unveiling a curvier-than-usual look, sporting shockingly tight-fitting liners emblazoned with jolly rogers, and going seriously downmarket with a sprinkle of candied, lo-sodium Spam.

Oh, cupcake. What are we going to do with you? So suddenly out in the frigid cold, along with fallen starlets of years past: truffle oil, sun-dried tomatoes, Snapple…

I’ll confess to having had a little bit of fun at the expense of the cupcake. Perhaps I was a bit too harsh. It’s important to remember that cupcakes, despite their gaudy hubris, have problems just like the rest of us. And I’ll let you in on a little secret: I don’t actually hate cupcakes. I derive no particular pleasure in seeing them so publicly and unceremoniously dumped by legions of fickle trend chasers. Now I’m well aware that people who know me, and particularly those who follow me on Twitter, may have a hard time believing this. So in the interest of full disclosure, I present you with an interview of yours truly, pulled together from footage we shot back in October.

I hope this puts to rest any doubts about my sincerity. [/one_half]

[one_half_last]

 

 

 

 

 

 

 

 

 

 

 

 

[/one_half_last]