THE ESSENTIAL ASIAN SAUCES

OYSTER SAUCE

Oyster sauce is a flavorful, savory sauce which is Chinese in origin. As the name implies, oyster sauce is traditionally made with oysters, although it is also possible to find vegetarian versions. There are a number of ways to use this tangy sauce, making it a useful addition to one's Asian sauce cupboard.

In addition to being used extensively in China, oyster sauce is also consumed in Thailand and the Philippines, and each nation has developed its own unique take on the sauce. All versions of the sauce owe their origins to ancient Asian sauces made with bases of fermented fish. These sauces all share the trait of being extremely savory as a result of high concentrations of free glutamates, which create a flavor known as “umami” in Asian cuisine.

Credit for the invention of oyster sauce is usually given to the Lee Kum Kee company, a venerable maker of sauces based in Hong Kong. The traditional sauce is made by cooking oysters over low heat for a long time, essentially creating a condensed oyster flavor. As the shellfish cook, the juices start to thicken and caramelize, yielding a very rich, dark, somewhat sweet sauce.

Modern oyster sauce often cuts a few corners, cooking oysters for a brief period of time in brine and then adding soy sauce and caramelized sugar to achieve the desired color and hint at the taste of umami from the oysters. Cornstarch may be added to the sauce to thicken it, and some companies also add monosodium glutamate to enhance the umami flavor of the sauce.

Vegetarians don't have to be left out of the oyster sauce world. A very good vegetarian imitation is made with mushrooms, often oyster mushrooms, in fact, because they have a rich, meaty flavor which reminds many people of the seafood they are named for. Vegetarian versions are often more heavily adulterated with additives to achieve the desired flavor, although some more natural versions are available from companies which specialize in natural vegetarian food. 

FISH SAUCE

Fish sauce is a condiment made from fish. There are a number of different types of fish sauce around the world, made in a range of ways from an assortment of species. The condiment is most closely associated with Asian cuisine, since a number of Asian nations use fish sauce extensively. It also appears in the West, however, and the food has a very long history dating back thousands of years.

The base of fish sauce is, naturally, fish. Some producers use salt-cured fish, while others use fresh fish, dried fish, or cooked fish. Anchovies are a common choice, but other species may be used as well, and some fish sauces actually call only for the entrails of the fish, while others use whole fish. The fish is packed in barrels with or without an assortment of spices, and salt is added as well. Then, the fish is allowed to ferment, resulting in a pale brown liquid which smells quite intense and imparts a rich, salty flavor to the dishes it is added to. I advise you to use this sauce sparingly until you get used to the intensity of the particular sauce you chose to buy.

The roots of fish sauce in Asia are ancient, and the condiment has wormed its way into pride of place on the condiment shelf in many countries. Fish sauce may be called nuoc mam, nam pla, patis, or bagoong monamon, depending on the nation. Asian cuisine also includes a family of fermented fish pastes and seasonings which are all related to fish sauce. Fish sauce may be added to dipping sauces, included in the seasoning for stir fries, and sprinkled into dressings for salads and meats. Depending on the nation, fish sauce may be used almost like flavored salt or soy sauce, since the combination of salt and fermented fish packs quite a flavor.

In the West, fish sauce has been manufactured for thousands of years, although it has evolved slightly away from truly fermented fish. The first fish sauce was garum, a seasoning made by the Romans from anchovies and an assortment of other caught fishes. Garum was a crucial ingredient in Roman cooking, and it was carried all over the Roman empire. A modern descendant of garum is Worcestershire sauce, a popular British condiment. 

SOY SAUCE

Many of us would not consider having Chinese or Japanese food without using a little soy sauce. But do you know what is in this wonderful sauce, or how it first came to be developed? Here are some things about soy sauce that you may find interesting.

Also known as soya sauce, the exact origins of soy sauce are long lost to history. However, there is evidence that the basic mixture of soybeans, roasted grain, water, and salt has been in use for at over two thousand years. The earliest recorded recipes for making soy sauce are associated with China, although there are variations of this great fermented sauce found in all sorts of Asian cuisine. There is also some evidence that Buddhist monks first brought the concept of soy sauce to Japan during the 7th century, where the innovative Japanese set about putting their own mark on the manufacturing of soy sauce. In fact, there are those that say the fermentation process that developed in Japan produces the finest soy sauce in the world. 

Strictly speaking, there is no one definitive recipe for making soy sauce. Of course all of them involve the use of soybeans, and there are one or two that also use soy flour in the recipe. All told, you can find over twenty types of soy sauce to grace your table and enhance the taste of your food. Some of these nationally developed sauces are considered to be fresh soy sauce, in that the sauce is thinner and is made employing a double fermentation process. Varieties that fall into this category are often used for seasoning meats and at the table with vegetables and rice, as they provide quite a lot of taste.

Dark soy sauces are somewhat thicker and usually employ a single fermentation process. The difference is that the dark sauce is allowed to ferment for a longer period of time. Molasses is also an ingredient in the darker sauces, which helps to give them a sweeter taste and less of the salty zing that one finds with the fresh sauces. These types of soy sauce are used in cooking, both for the mixture of flavors and also because they can add color to just about any dish. Dark soy sauce usually is not found on the table, as it is not considered suitable for dipping. 

As well as shining on its own and adding flavor to meats and vegetables, soy sauce also takes a bow as a main ingredient in other condiments. As an example, there are a number of salad dressings that employ soy sauce, especially ones that are meant to take the place of high fat salad dressings. Many people are surprised to learn that soy sauce is also a key ingredient in another favorite household item, good old fashioned Worcestershire sauce. Along with being a favorite ingredient in a number of condiments, there are some interesting alcoholic drinks that call for a dash of soy sauce to add a little more zest to the drink. Try some in a bloody Mary!

TAMARI

Tamari soy sauce is a type of shoyu, the Japanese word for “soy sauce.” The technique for making tamari is quite distinctive, yielding a complex, rich flavor which some people find very enjoyable. Many Asian markets stock tamari, and it can also be found at general stores which stock Asian ingredients. True tamari has a very dark color and an almost smoky flavor, and it can be used as a dip, marinade, or baste; it is also used as a component in other sauces and dips.

Tamari is made by collecting the liquid which drains from miso as it ages. Miso is a fermented soybean paste which is a major component in Japanese cooking; miso appears in soups, stocks, sauces, and a wide variety of other foods. It is also made with a range of grains, yielding an array of textures, flavors, and feels. In Japan, tamari soy sauce production is focused in the Chubu region, where it is also known as miso-damari.

In the West, there is a great deal of confusion surrounding tamari. This is because Japanese shoyus were originally introduced, marketed, and sold in the West as “tamari,” rather than being differentiated by type. As a result, a wide range of products were known by the “tamari” name when true tamari soy sauce was introduced. This has been especially problematic for the gluten intolerant, as tamari is naturally gluten free, but shoyu is not, since shoyu is traditionally fermented with wheat.

In fact, tamari soy sauce is distinct from other types of shoyu and soy sauces from other regions, and it cannot be interchanged with sauces like usukuchi shoyu or Indonesian kecap. Tamari is rich with a tangy flavor from the miso fermentation process, and it is one of the darkest forms of Japanese shoyu. Because there is a bit of confusion about shoyu labeling in the United States, people with gluten intolerance should read labels on tamari soy sauce carefully to ensure that it is true tamari, fermented without any gluten.

CURRY PASTE

Curry paste is a finely ground or pureed blend of aromatic spices, herbs, and vegetables. It is widely used as an ingredient in the cuisines of many cultures to make curries, stews, and other dishes. There are many different types of curry pastes, and each country’s blend has a distinct flavor.

The term “curry” comes from the Tamil word for “gravy” or “sauce” and is, therefore, open to broad interpretation. There are two basic categories: dry and wet. Dry curry dishes may be made with whole or powdered spices; wet curry dishes are typically made with curry paste. 

The base for a curry paste usually contains ingredients such as ginger, garlic, and onion. Some blends include chili peppers, lemongrass, and leafy herbs. Liquids such as coconut milk, citrus juice, and vinegar may also be used. Nuts and legumes are sometimes added for texture and flavor along with condiments such as Asian fish sauce, shrimp paste, and tamarind paste. 

The most common spices are cumin, coriander, and turmeric. Other spices may include dried chilies, cinnamon, and black pepper. Seeds such as fennel, mustard, or fenugreek may also be used. For some blends, whole spices may be roasted before grinding. 

Curry pastes are traditionally blended with a mortar and pestle. This method is still used in many cultures, especially in developing nations where electricity and modern appliances are unavailable. In modern kitchens, the ingredients may be pureed in a blender or food processor. 

Indian cuisine is best known for the use of curry paste in its many regional dishes. Neighboring countries Pakistan, Bangladesh, and Sri Lanka use similar blends in their cuisines. To the north, Nepalese, Bhutanese, and Tibetan cuisines include their own versions of curry paste. 

The cuisine of Thailand features three basic types of curry paste: yellow, green, and red. Yellow Thai curry paste is spiced with turmeric, which turns it a deep shade of ochre. The green type gets its color from cilantro and green chilies. The red blend is made with fiery red chili peppers.

Characterized by a sweet taste and a low alcohol content, mirin is a popular Japanese cooking wine. While use in cooking is far and away the most common application of mirin, the wine is sometimes employed as a ceremonial drink at the beginning of the new year and a few other special occasions. The main benefit of mirin is the dash of sweetness that the alcohol provides for a number of dishes and sauces that are common to Japanese cuisine. In appearance, mirin has a golden hue that is very pleasing to the eye. In addition, the inclusion of this sweet cooking wine will also provide slight sheen when used to prepare fish and various types of meat. Using mirin as an ingredient for coating or covering with a sauce helps to enhance the presentation of the dish, helping the food to be as visually appealing as it is flavorful. 

The creation of mirin begins with the use of glutinous rice that is combined with distilled spirits. Manufacturers of this rice wine only allow the fermentation process to go so far, since the focus is on achieving the correct level of sweetness and not necessarily a given level of alcohol content. It is the sweet property of the wine that helps to lessen the overall impact of strong fish odors in a number of recipes, while still managing to enhance the flavors of other ingredients in the recipe. 

While mirin does not have a high alcohol content, it is often found in the liquor department of supermarkets, as well as in wine and spirits shops. This is true even for the two ceremonial versions of mirin that are used to celebrate the new year, hon and shin. Because the sweet taste is very strong, a small amount of mirin in a recipe will produce excellent results.

OCTOBER LETTER FROM THE EDITOR'S DESK [ME]

Early Fall

It seems to me that Halloween is more of an actual Holiday here in the mid-west than it ever was in my home state of California.  With the exception of my living in West Hollywood, in my adulthood, I have yet to experience anything like the likes of Halloween in the flamboyant Southern California community I called home for many years.  Billed as one of the largest spectacles in Los Angeles, Halloween on Santa Monica Boulevard can garner over 200,000 spectators.  As a resident and a flamboyant one myself, I have participated in many of those celebrations.  Although many of the observers were there to merely gawk at the myriad of freaks donned in feathers and sequins, we as the “Parade of Freaks” roamed freely upon our home streets with pride.  One year, when I lived on Norton Avenue with my BFF Michael, one block off of the boulevard, and we were not quite sure what we were gonna do.  As a matter of fact, I believe we had originally decided to do nothing, [until the last minute,] that year.  I think we were just gonna hit the boulevard for a while, have a drink or two at on of our spots, and then call it a night.

When I got home from work I walked into my house to see James and Michael in a sea of shopping bags and black tulle.  For a split moment I wondered what the hell they were doing!  Then, Michael walked into his bedroom and came out with this glorious long red curly wig.  Giggling and giggling he said, “Isn't it great!  Me and James went wig shopping on Hollywood Boulevard!”  Truth of the matter was... it was beyond great!  It was the most fabulous curly red wigs ever!  So, there it was.  We were going to become part of it!  However, I had nothing because I hadn't planned on going out, [in costume!] so James and I got in the car and rushed down a few blocks to Melrose.  I had worked on Melrose Avenue at the La Cienega Flower Shop on the corner of Crescent Heights as well as at Vous, a hair salon, next to Fairfax High School for years and was very familiar with all of the great shops and fantastic boutiques.  There is a reason it is one of the greatest shopping meccas in all of Los Angeles.  I was not sure what I wanted to do or what I was looking for  See, when you live in West Hollywood, and you are doing Halloween you need to be doing Halloween.  Usually you would have been working on your costume for many weeks, if not several months.  This is very serious stuff in a very serious way! 

James and I were walking and talking in the everyday happenings of a neighborhood we were both very familiar with.  After stopping in the salon for me to grab a few supplies we headed into the bustle of the world famous Melrose Avenue.  We walked into a place where strippers by themed costuming and acrylic high-heeled shoes.  Nothing!  Can you believe it... nothing.  Hummm, I was sure I was I was gonna find something, anything!  Truth of the matter was: Halloween costume goers had long since wiped the store clean of anything I was brave enough to wear.  What ever!  We went to the car, [ EDIT! EDIT! EDIT!] and AFTER A HEAD CHANGE, we walked into a little boutique because there was this dress in the window that I had to get a closer look at.

The garment was beautiful and extremely hand-crafted.  I have always been fascinated by well made garments for men or for women.  I like to study them, observe the way they are constructed, and feel the hand of the fabric - as this was the case.  James mentions that time is a wasting, and as we were walking out the door, I spotted it!  On a form high up on the wall – the perfect little black “Mariah Carey” dress!  It was a simple black cotton tank dress with just the right amount of spandex.  Aside from the white tassel fringe on the neck line it was perfect!

We rushed home to find that Michael was in the process of transforming himself into “Ginger Holiday”  It was on!  It was almost like you could smell the testosterone fading into a frantic sea of estrogen.  Turning James into Mona D was something I had done many times over the years – I could paint his face in less than 15 minutes flat!  I was gonna be a different story, because I wasn't big on tights or pantyhose I contemplated shaving my legs.  In the shower I heard the guys telling me to man up and shave my legs.  So, I did!  Remember I had some pretty long hair back then, and no boy ever does his own hair in West Hollywood!  With my hair up in a towel I found that James was in the living room already half way to becoming Mona D!  I sat James down in a chair, ratted the crap out of his hair, sprayed the B-Geezus out of it, and painted his mug!  Viola!  James is Mona in fifteen minutes flat!

I take a seam ripper to the ridicules white tassel fringe, slip on the dress, and put on my  old reliable black pumps!  With the towel still on my head, I powdered my face, applied a generous layer or two of clear mascara, a lined my perfectly manicured eyebrows with my trusty charcoal gray eyeliner pencil, and glossed my lips. Quick, simple, and 10 minutes down!  That was the year I used two bobby pins to create the perfect chignon anchored on the top of my head.  I grabbed a black tulle petticoat I made and used as a Christmas tree skirt, threw it over my shoulders, and we were out the door.

I remember that night walking past a family that asked me what I thought of the whole thing.  I replied that I thought it was great as the mother asked me why I wasn't wearing a costume.  I told her I was and left it at that!

This year on Halloween whether you don yourself in an elaborate costume, go down to your local spot to gawk at all the freaks, or stay at home to pass out candy I urge you to have a safe and fun Halloween.  And, to my pagan family: Happy Holiday!

SEPTEMBER 2010

It seems I am always asking Nick what his favorite things are. Whether it is his favorite cake, fruit, ice cream... Get the picture? His answers are always concise, very particular [with the exception of the text messages printed below in the *foot note]. I love to take that information and go into my kitchen where I let the “madness of creation” begin. One thing I like to do in my kitchen when I can find the time is to create something from an idea and ingredients using my mind and turn it all into something new and fantastic. “I LIKE THE PROCESS OF TRIAL AND ERROR!” Few things excite me more than when I nail something dead on the first time out-of-the-gate. I like working something out in theory using my mind, to figure out the math and science of it. Since it is all relatively simple: cooking can be an awesome experiment! I most certainly enjoy creating something for someone.

 SEVERAL CIRCLES 

KANDINSKY, WASSILY 1866-1944 B. RUSSIA ACTIVE GERMANY AND FRANCE

 "SEVERAL CIRCLES” 1926, OIL ON CANVAS, 55 X-55 IN (140 X 140 CM)
SOLOMON R. GUGGENHEIM MUSEUM, NEW YORK

In this issue I am NUTS ABOUT NICK! I have put together an assortment of postings that involves some of my favorite food moments [as of late.] Nick says he doesn't mind letting me exploit him on the internet. I have a bundle if unpublished posting that I have been saving for just the right moments, because I am not always able to post certain articles by the time I have time to completely finish them. The body of work in this current issue is a combination of events and life moments that have taken place over the last few years. As luck would have it they are all documented - these are some of Nick's favorite things.

I think:

“Nick is the cutest boy on Earth... and, I am nuts about him!”

*FOOT NOTE: This is a text conversation between Nick and myself a couple of weeks ago.

To: Nick From: Me

08/18/2010 11:18 am

Happy Wednesday! Stacey here. Do you have a favorite artist?

To: Me From: Nick

08/18/2010 1:09 pm

You too, not really, not that I can think of.

I was asking him this question because I was going to do some research on the artist and post an interesting “work of art” and use it to dictate the color theme for the current issue. This month I have chosen the art work based on other criteria. Kandinsky was chosen because Nick's favorite color is black. Watts was chosen because "HOPE" is beautiful... and, well... isn't it obvious? And, the rest were chosen as plays on words.

Stacey's Hot Dish: Mission Statement

A RECIPE ON WHAT TO DO

When Michael came to me a little over a year ago and informed me that I was going to become a food blogger: I was intrigued.

COOKING FOR THE SINGLE MAN

I have lots of guy friends that eat like shit! They eat fast food, gas station food, convenient store food, frozen pizzas, and a host of other crap that has no nutritional value whatsoever. Their diets consist of empty useless and unhealthy calories, and chemicals that have absolutely no business being inside of my friends, let alone the food they eat!       

WHOLLY MACKEREL!!!

MEOW!

Here is a quick and simple treat for your cats. Dogs like them, too! And to be honest: I have tried them myself and they are pretty good! When I came across this, I was surrounded by a bunch of very health conscious people who suggested I try a natural approach when my cat became ill. I was introduced to a group of professional "animal people" in West Hollywood, California. They theorized that most animal ailments could benefit from homeopathic remedies. Weirdos! Well, yes kinda, but under the guidance of these "interesting individuals" we were able to cure Sydney of her illnesses. This is a recipe that I got from the Veterinarian on staff many years ago. I used to make these for Sydney when we lived in Hancock Park in Los Angeles. I was given vitamins that I used to put into this mixture, but it is a great treat without any supplements. Try it for your pets. They are going to love them!

Drain 1 can of mackerel. In a large bowl use a fork to breakdown the mackerel into small flaky pieces. Add 1 - 2 cups of organic wheat germ, 1 large egg and 2 tablespoons of honey. Mix well and spoon small dime sized portions onto a parchment lined cookie sheet. You can roll-out the dough into ropes and cut into small cat-sized pieces. Bake in a 350 degree oven for fifteen minutes and cool completely. Transfer into an airtight container and store in the refrigerator for 7-9 days.

Your pets are going to love them!!!

YOUR PETS: FEEDING THEM WELL, TOO!

Would you do anything to save the life of you pet? I would! My cats are dear to me. I am closer to them at times than anyone in my life; and come what may: they are always there for me.

In recent years, the manufacturer of the food that I have been feeding my cats, Bridget and Shazza, all of their lives have been at the center of many concerning death and health issues in both dogs and cats. A once recommended and respected company, Nutro, which was recently bought my Mars, has been at the center of FDA investigations. Some of the issues were brought to my attention when I started buying my pet food at a new local boutique-type pet supply store that just opened up in my neighborhood. It was recommended to me at * "Bark and Scratch" on West Blue Mound Road in Milwaukee that the best food choices for my cats were the brands: *California Naturals, *Chicken Soup for the Cat Lovers Soul, *Taste of the Wild, and *Evo. I sampled around just a bit before deciding on “Taste of the Wild”.

While compiling the data for this article I started to become overwhelmed by the facts at hand. My intention was to share knowledge and to write an informative article on the importance of feeding our pets well. All this blogging about food and it occurred to me that I should include pieces pertaining to our furry loved ones. Since I do not subscribe to cat owners monthly or any thing like that, I rely on information from the professionals at my pet supply store to help me maintain good health and wellness for my babies!


I went to the AAFCO, [Association of America Feed Control Officials, Inc] web-site and ended up at peteducation.com and started to read the standards for cat food. You can find the standards for dogs and other animals too. Now that these issues have come to my attention I have been checking these web-sites from time to time. Don’t just assume that your reputable brand of pet food is playing by the rules! Keep up on what is going on with the manufacturer of your pet food and become friends with your suppliers. The life and health of your pets could very well depend on your diligence. I have found that the people who sell me my pet food are passionate about animals and are more than willing to help answer questions I have. If they do not know the answer they will find it.

Who knew? My pet supply store, that's who! Thank goodness the caring professionals at my local pet supply store who took the time to educate me about this matter. I encourage you to read the labels of all products concerning your animals. Call your Vet, ask you feed supplier, go on line… make it a priority to educate yourself about the food you are feeding you animals as well as the products you use on and around them (ie: your household cleaners) because they deserve good health, love and happiness! It is your responsibility.

You do it for yourself.

You do it for your children.

Do it for your pets!

For more information on recalls and FDA investigations or standards on pet food please visit the following links:

http://www.peteducation.com/

http://www.aafco.org/

http://www.fda.gov/

GREAT IDEA!!!

MICHAEL SHARED THIS COOL SITE THAT HE HAS BEEN FOLLOWING FOR AWHILE! I RAN ACROSS THIS PARTICULAR ENTRY, AND THOUGHT IT WAS TOO COOL NOT TO SHARE! -STACEY

Shoe Pocket Garden!

We LOVE shoe pockets. We recommend them to our organizing clients constantly. Granted, most of the time that we recommend them, it's for purposes other than storing shoes. But we never imagined using shoe pockets for a vertical garden! Check out an "after" photo of the garden after the jump to see how well these herbs thrived in their shoe pocket container...

The creator of this garden, who lives in Devon, England, was inspired to create her vertical herb garden to keep the cats out. But even if curious kitties aren't a problem for you, this is a brilliant solution for urban dwellers who are short on patio space.

CLICK ON THE LINK BELOW TO VISIT THE AMAZING SITE.

SOURCE: APARTMENTTHERAPY.COM

Johnson Brothers Coffee Roasters, Inc.

What do the highlands of Ethiopia, Sarah Buzzell’s Highland Park Pies & Café, Alexander Butler, Spanish Explorers and my morning ritual have in common… COFFEE!

I walked next door, in my cute little Martin Drive neighborhood on Milwaukee’s Westside, to Highland Park Pies & Café [soon to be renamed Birdie’s] to have a conversation with Alexander Butler of Johnson Brothers Coffee Roasters, Inc. I had met him one night at the café where I was asked to come and enjoy a coffee and food pairing. I couldn’t help but notice how eloquently he spoke of coffee while he was going through the process of using a French press, bottled water, building a crust, breaking the crust and so on. I was intrigued by his knowledge so I did what I always do. I asked questions – lots of them. As Alex explained how to make the ultimate cup of coffee and why this coffee was a perfect pairing with that food, I knew that I had to interview him for my blog. After all it is all about sharing the good stuff, right? Afterwards I asked Alex if we could meet so I could write an article on coffee.

For me, coffee is a wonderful thing that I developed a taste at a very young age. See, my father would load up his morning brew with tons of sugar and milk, [that is how all the Filipinos do it,] and at the tender age of 3, I would get my chance at the last little bit in the bottom of that great big coffee mug! That was “my treat!”

I first asked Alex what was the single most important thing which sets JBCRoasters coffee apart from their competitors. Alex said that their process of light roasting coffee gives it a distinct enzymatic quality and nuances that other coffees lose from over roasting. He basically informed me that many darker roasts are actually burned. During roasting, caramelizeation occurs as the intense heat breaks down starches in the bean changing them into simple sugars which begin to brown adding color to the beans. Sucrose is lost rapidly during the roasting process. In darker roasts it may disappear completely. Aromatic oils, acids, and caffeine weaken during the roasting process. However, other oils start to develop like caffeol which is largely responsible for coffees aroma and flavor. Lighter roasts have stronger flavors due to the retention of those aromatic oil and acids.

When asked how JBCRoasters got started Alex tells a story about a man, Michael Johnson, and his coffee cart selling one of the world’s most major commodities at the Dane County Farmers Market and at the University of Wisconsin-Madison. Fifteen, years later it is clear to me why JBCRoasters is recognized as one of the nation’s top roasters for quality. One taste and you will certainly understand why!

I had done some research before talking to Alex and I learned that in recent years there are growing concerns about the way some coffees are grown. Originally, coffee farming was done in the shade of trees, which provides habitat for many animals and insects. Sun cultivation requires the clearing of trees and increases use of fertilizers and pesticides. Opponents of sun cultivation say environmental problems such as deforestation, pesticide pollution, habitat destruction, and soil and water degradation are the side effects of these practices. Alex assured me that JBCRoasters builds close relationships with their suppliers and brokers by visiting and meeting the owners and the growers at the actual coffee farms they purchase from, most of which are sustainably harvested. He went on to tell me that it is of utmost concern that they provide not only a superior product but, that the means that which it exist is done under responsible practices.

“The best product is a direct result of the coffee roasters ability to manipulate flavors.” Alex went on to say that his brother Nick Butler, the master roaster for JBCRoasters, carefully tends to each batch of beans personally checking the coffee every minute during the roasting process. The instincts of a great coffee roaster are vital to the success of an artisan coffee roaster like Johnson Brothers Coffee Roasters. The superlative quality of this coffee is unmistakable and I urge each and every one of you, locally in Milwaukee, to stop by and see Sarah at the coffee shop so you can try it for yourself. You can purchase the coffee there at the café while you have lunch. If you do not live in Milwaukee you can check out Johnson Brothers Coffee Roasters by accessing them through my links on my side bar at the right. Check-out Michael’s blog at: killerbeesmakethemostdelicioushoney.blogspot.com or on my side bar for information on the café.

Sitting on the sofa next to the fireplace with Alex, I began asking questions and I would later realize that our two-plus hour conversation was merely a micro-scratch on the surface.

Now, as an adult, it seems that “my treat” is something that I still look forward with the same child-like enthusiasm.

If you are interested in taking part in a coffee and food pairing, Sarah and Alex will be hosting one at the café on Friday, April 3 at 6:00pm. I recommend you put the sioree on your list of things to do because this is "the best" coffee and coffee house in the city! Great food and great people and great coffee… what more could you ask for? If you have any questions regarding the pairing please call my friend Sarah and she will be glad to fill in the details.

Highland Park Pies & Café [Birdie‘s] is located at: 4110 West Martin Drive, Milwaukee, Wisconsin 53208. Telephone: 4140.933.9303

**For more information and a complete listing of coffee ratings you can visit “COFFEE REVIEW” at: http://www.coffeereview.com/

**Check out the current issue of Women’s Health Magazine featuring Johnson Brothers Coffee Roasters, Inc.

The Great Tomato

Artful tomatoes courtesy of: Jonas Cepanica

The Great Tomato: Fruit or Vegetable?

Let me dispel the myths and end the debate once and for all! We all very well know and understand the versatility of the tomato. Native to South America, they were brought to Europe by Spanish explorers. Tomatoes are high in Vitamin A, Vitamin C, Calcium, Potassium and Lycopene which is a proven inhibitor of heart disease and certain types of cancer. Lycopene, the most abundant carotenoid in the blood serum, was found to be the key antioxidant that guards against conditions that can cause blindness. They have long since been use to make everything from condiments to candy, jellies, and even wine.

Summer in all of it’s glory produces many wonderful fruits and vegetables but, nothing awaits my summer desires more than the tomato. Did you know that eating tomatoes more than two times a week can reduce the risk of prostate cancer by up to 43 percent? Studies have proven that the only nutrient which turned out to have significant preventative value (against prostate cancer) was lycopene. Researchers tested lycopene levels and antioxidant activity in 13 brands of ketchup: six popular ones, three organic, two store brands and two from fast-food chains. Organic varieties excelled containing up to three times more lycopene than non-organic brands. Organic ketchups have about five times as much lycopene per weight as a tomato.

The tomato is a member of the nightshade family. Tomatoes come in a variety of colors, shapes and sizes: large red beefsteaks are slightly irregular; globes are red, medium-size and round; plum tomatoes are egg-shaped and red or yellow (grape tomatoes are baby plums); cherry tomatoes are small and round, and so on. There are many heirloom varieties that are not marketed widely but come in red, yellow, green, purple, as well as striped and spotted. The tomato took some time to be accepted because tomatoes were thought to be poisonous, like other members of the nightshade family. It was not until the early 1900s that tomatoes started to gain popularity in the United States.

A diet rich in tomatoes will boost the level of procollagen in the skin significantly increasing potential reversal of the skin aging process. Cooking tomatoes in oil encourages intestinal absorption and results in a two-to-threefold rise in plasma lycopene concentrations. Tomato sauce is one of the best sources of lycopene Scientists believe that lycopene neutralizes free radicals that are formed when UV radiation strikes the skin. Free radicals have been linked to cancer and the effects of aging.

Tomatoes are available year round, but are at their peak in June to September. The most flavorful are ripened on the vine, not in the store as most are sold. Choose firm tomatoes, richly colored and noticeably fragrant. Ripe tomatoes should be stored at room temperature and used within a few days. You should never refrigerate tomatoes as the cold temperature can kill the flavor and turns the flesh grainy.

So that being said:

In botany, a fruit is the ripened ovary, together with its seeds of a flowering plant. So, botanically speaking a tomato [being an ovary,] is a fruit. More exactly the tomato is a berry.

Yes, it is true but, you may call it a vegetable if you’d like. After all… I am the one who refers to fresh ginger as a vegetable.

What the hell is Ginger: You decide

A spice by definition is a dried seed, fruit, root, bark, leaf, or vegetative substance.

Ginger is native to India and China. It takes its name from the Sanskrit word stringa-vera, which means “with a body like a horn”, as in antlers. Although it is most commonly referred to as “ginger root” it is actually a rhizome. In botany a rhizome is basically an underground stem of a plant. This is the part we use in cooking and to dry for spices. When fresh, using the edge of a spoon is the easiest way to remove the skin. Simply run the edge of the spoon perpendicularly against the ginger and you'll be amazed how easy the skin comes off. When buying ginger look for a big firm hand, unblemished skin, and large "fingers."

Ginger is most commonly known for its effectiveness as a digestive aid increasing digestive fluids and saliva production. Making a tea by boiling a large smashed piece of ginger in water has been proven to relieve indigestion, gas pains, diarrhea and stomach cramping. It also helps blood circulation, cleanses the bowels and kidneys, removes toxins from the body, and nourishes the skin. Ginger is a known diaphoretic, meaning it causes one to sweat. Ginger may also be used to help break fevers by warming the body and increasing perspiration as well it will sooth a sore throat.

Ginger has been important in Chinese medicine for many centuries and is mentioned in the writings of Confucius. It is named in the Koran, indicating it was known in Arab countries as far back as 650 A.D. It is also mentioned in the Karma Sutra. In the Philippines it is chewed to expel evil spirits. It was one of the earliest spices known in Western Europe, used since the ninth century. It was so popular in Europe that it was included in every table setting, like salt and pepper. It was used against the plague and, in English pubs and taverns in the nineteenth century, barkeepers put out small containers of ground ginger, for people to sprinkle into their beer — the origin of ginger ale.

Ginger has long been ascribed aphrodisiac powers, taken either internally or externally.

In Asian cooking ginger is almost always used fresh, either minced, crushed or sliced. That is why I refer to it as a vegetable. Fresh ginger can be kept for several weeks in the salad drawer of the refrigerator. Dried ginger should be ‘bruised’ by beating it to open the fibers, then it can be used to infuse cooking liquids or broths... or when making ginger beer, and it should be removed when the flavour is sufficient. Store dried or powdered ginger in airtight containers.

Stay tuned for great ginger recipies

The Spice of Life

The truth is I use Penzeys spices almost exclusively and, from time to time I will be referring to some of their different blends of spices. Whenever possible I will try and breakdown the specific ingredients that go into any given mix but, I urge you to click on the link and buy some spices! Penzeys is known for using the best spices and herbs from all over the world. They are economical to use and the quality can not be beat. If you are lucky enough to live near a Penzeys please do yourself a favor and see for yourself. I love trying all the different blends as they are always coming up with something new. My true test of any of their spice blends is how great they are on my morning eggs... Yup! that is right whether I scramble, poach, fry... it always gives me ideas in what kind of dishes I would like to try them on. Penzeys will make cooking more inspirational for you.

Every time I go into a Penzeys I buy something I know I do not have in my spice cupboard - better yet I try to buy something I have never tried before at all. You will see that there are endless possibilities to cooking once you start exploring what they have to offer. I have created entire meals just by smelling a new blend of world class spices.

Don't get me wrong I have spices in my cupboard that I have purchased at the grocery store but once you try Penzeys there is no doubt that you will become hooked. Possibly even spoiled for life!