USA KIDS GO HUNGRY

By: jma - May 16th, 2012  Filed under: kids food, kids health, political figures, presidents Add Comment

 

This is a factual story about the lack of food for 1 in 8 American kids. It’s not  about an unusual recipe to try, ingredients to buy, or restaurants visited. It’s not about great chefs or about our educational and entertaining TV food shows. And, it not even about the obesity problem in children either. It’s about 1 in 8 American children who go to bed hungry. I think about it when I am guiltily discarding food from the refrigerator. Even shopping at the grocery store, Or sitting around the dinner table celebrating a good meal. I even think about it when I see a TV food commercial. And when I am snacking.

And this is also about  actions of Far Right Conservative Republicans who strategized for 12 years to finally become as different as possible and not in any way resembling past responsible Republicans who chose to represent all people in the United States of America, not just the rich.

I think about all of this and can’t get my head around it. And I apologize ahead of time for my rant here but I feel that we’ve got to do something. Americans historically react instantly and generously with help to children abroad who are affected by a crisis, economically, politically, or environmentally. Bravo I say. But, what about our American children? How does a father, or mother or even a caretaker feel when they look into the face of a hungry child and they have nothing to offer? Anguish, helplessness? Defeated?

I wanted to know who’s doing what about this? Well, we have our service and church groups, and even our genuine non-profits who help. One group last Saturday, May 12th, held their annual food bank drive. It was our terrific Postal Office and Postal Employees who picked up bags of food you could leave right at your mailbox. Did you remember to put out something? Did you know you could or should? I got a reminder postcard. And, I intend to look up our local food bank for the area because I want to find out more.  Does your area have a food bank?

Then I discovered in 2010, President Obama passed the Healthy Hunger Free Kids Act, one section of which mandated doubling the amount of fruit and vegetables as well as food rich in whole grains and low in sodium be served in school lunch programs. That’s big nutritional gains for kids who are old enough to be in school. And, I wrote a blog about the highly respected Chef Jamie Oliver’s efforts trying to get health food into school lunches here in America. And there are chefs here who individually, in their communities are active with children and schools.

But what else? Well, do you know that there is a critical farm bill in congress that has a direct impact on our USA kids going to bed hungry? Unless the far right Conservative Republican House of Representatives votes to reauthorize this bill which ends in 2012, Wisconsin’s Far Right Conservative Congressman Paul Ryan’s budget will drastically slash the existing food stamp program.

Why should you care? Well, get ready for a shock. First, some Far Right Conservative Republicans have stated that food stamp recipients are “undeserving.” Second, half of food stamp recipients are children, yes you read that right, children. Third, each taxpayer dollar spent on the food stamp program provides 1.79 to 1.84 economic input activity. Fourth, between 8,900 and 17,000 jobs are created for every billion dollar spent on the food stamp program. Those jobs go to tax paying people and in turn money is circulated in our economy and tax revenues collected by our government. Had enough facts yet? Are you beginning to wonder about our founders dreams and hopes for future American generations? Like respect for each other, fairness, equality, compromises, agreeing to work together and solve problems, equal protection under the law. Are you asking yourself have we become a nation where privileges are reserved for limited classes only yet? Not yet?

Well, please read on. We need to do something now and long term. We’ve got to do something on the local level, in each different city and town and state. Think of West Virginia, would you say it’s a crisis that 1 in 6 are on food stamps? Or other states who are high ranked, Arkansas, Texas, Mississippi, all have high numbers of kids who go to bed hungry.

Ready for another fact? How do you feel about the Far Right Conservative Republican House of Representatives quoted as saying that they want to greatly reduce food stamp program allocations and increase allocations for the Defense Dept. Even though, the Defense Dept. under a highly experienced, and respected head, Leon Panetta, has submitted their budget and does not ask for any more taxpayer dollars. Getting concerned yet?

Any of this making sense to you? Let’s face it, these past three years we have distressingly witnessed a singular mission and goal from Far Right Conservative Republicans who repeatedly say “NO!” to any program Democrats want that will help our economy and all our citizens. Of course, that’s part of the strategy. Get the American public so turned off about government that voters just turn off totally. And it does work. Congress now has the lowest approval rank. I want voters to know the facts.

But, here’s another fact. The Far Right Conservative Republicans single goal and mission, repeated over and over in lockstep is one. Defeat President Obama. Not try to work together with Democrats to fix the economic crisis created by the past eight years of Republican Administration. Let’s see the facts: two long wars, not paid for, a fact by the way; tax cuts for the rich; gutting Wall St. Regulations and rules. And, using up the entire budget surplus left by President Clinton. And, don’t forgot the fact that all that gutting lead us into the massive economic crisis that we faced as President Obama took office. Now, three years later what facts do we have? Don’t forget this fact, the Far Right Conservative Republican House of Representatives has used the filibuster rule 360 times to stop Democratic proposals to create jobs and other key programs. Need a factual example? For the past three years Far Right Conservative House Republicans allowed Wall Street Lobbyists to continue gut and or write government rules and regulations for Wall St. And they also cleverly pushed Wall Street Regulators to no action or delayed action. Those same lobbyists continue to create loopholes galore, in fact, remember Massachusetts Far Right Conservative Republican Senator Scott Brown smiling face on the cover of “Forbes” Magazine recently? He was the single vote that allowed the slash and gut of all taxpayer protections for the powerful and grateful Wall St. and banking interests. In fact, he even changed the regulation to allow the financial banking interests not to pay $19 billion in penalties. Guess who paid? We did, the taxpayers. And, guess who is the banking industry and Wall Street’s favorite senator? Why it’s Massachusetts Far Right Conservative Republican Senator Scott Brown who, with his smile and savvy for the rich, has received the largest contributions of any Senator from, can you guess? Yes, the fact, the banks and Wall Street. Do you seriously think that the Far Right Conservative Republican House of Representatives will punish or penalize the banks and Wall Street for creating the crisis we now face? Didn’t bother them in the least, fact of course, that they wanted our government to have its credit downsized. Anything shameful they could do to make voters think President Obama has to be a single term president. That’s their objective.

So, what about our issue that 1 in 8 American kids that go to bed hungry? Think about it. Well, I don’t have a short-term solution other than for each of us individually and collectively, maybe through local PTA groups, try to connect with local food banks and hopefully putting together routine community programs in every town, city, and state aimed at feeding those 1 in 8 American kids that go to bed hungry. What have you got to add? Can’t you think of things we could do?

My long term solution? Yes, I am going to try to convince voters for the 2012 presidential election not to vote a Far Right Conservative Republican because the voter might think Republicans are good with finance. Or not to be fooled when you hear the Republican talking points that say that trickle down economics, giving tax cuts to the rich, will help our middle class and working poor. We’ve seen what 8 years of a Republican Administration has done with finances and don’t forget, as I mentioned earlier, they had a huge surplus in the deficit left to them by President Clinton that they used all up. And, surely, we have seen that tax cuts for the rich do not help the middle class or working poor at all. Well I correct that somewhat. Far Right Conservative Republican Wisconsin Congressman Paul Ryan’s budget is good for those privileged limited class citizens, and he’s proud of the work he did in providing for them in his budget.

And, I am also going to try to convince voters for the 2012 presidential election not to vote a “balanced” ticket, by that I mean, vote one party for President, and another party for the Senate and House of Representatives thinking it will be a balance in government. Nope, we already have seen that Far Right Conservative Republicans are not interested in balance or compromises. Their answer consistently is “NO! ”

How frustrating it has been for us to watch Democrats and President Obama’s Administration as the Far Right Conservative Republicans have stopped every one of Democrat efforts at creating programs for jobs. In the Senate, for factual example, remember, as stated earlier, Republicans have used the Filibuster Rule 360 times stopping any progress for legislation to create jobs and other programs that will help the middle class and working poor. And, the 1 in 8 American kids who go to bed hungry at night.

Lastly, until I think of something else, I am going to try to convince voters to vote straight Democratic political party ticket from the president down to the local dogcatcher. Straight down the line of Democratic candidates. Cause I want officials elected who will do positive things, like something about 1 in 8 American children going to bed hungry. I think we should start right now by electing Democratic candidates for Dog Catcher and every other office by going up the ladder with local city, town, county, state and federal candidates for office. Can we build on the no kid goes hungry in American campaign similarly by getting everyone on board with the message? No kid goes hungry in America! Think if we did how many other worthy programs could be created for other pressing problems we face if we succeeded in working together, united, equal, compromising when needed, and respecting equal protection for all, not just the rich.

P.S. For all of you who continued reading my frustrated rant, I thank you. Please help with this problem any way you can and let me know what you are doing.

 

 

 

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WHY ARE USA MOTHERS RANKED 25TH? HAPPY MOTHER’S DAY HUH?

By: jma - May 11th, 2012  Filed under: kids health, Uncategorized Add Comment

 

Hey, it’s Mother’s Day coming up and let’s face it, a special day here in the USA.

And, for most of us, we do stop to remember and celebrate. I think that mother’s play such an important role when it comes to food and a child’s introduction to the happiness and good conversation around a dinner table.

But, wait, I read something very troublesome with the release of the third annual State of the World’s Mothers Report by a top rated charity, Save the Children. Do you know that we, in the United States are listed not as first, nor even tenth, but 25th! Why? This is shocking for me. And, it’s worthy of discussion on Mother’s Day especially. Perhaps learning about this will spur some positive action.

Save the Children, with programs in 160 countries aim is to improve the health, nutrition, education and economic opportunities for children in the world. For example, the importance of education for children is critically important because statistics prove that a child who becomes pregnant at 14 has a high risk of mortality for both the child and the unborn baby. If the child can stay in school until 17, the mortality statistics fall greatly. This is dreadfully sad when we learn about children at 14 being pregnant and their tragic high mortality rates.

And, there is no disputing that Save The Children is a truly remarkable charity with notable results. But what’s troublesome for me is that here in the good old USA, our childrens health and the role of mothers isn’t what all those politicians in Washington and many governors as well, tell us it is. Their claim is that we are first in health care. But, this report lists us 25th. This is another tragedy. What’s happening here?

Please visit Save The Children site. And please vote for people who see and speak truth as the world sees, and do something positive to help, not pretend it doesn’t exist, lie about it and seek right now to eliminate or drastically reduce our tax dollars for program helping poor children and mothers here in our USA and instead use the tax dollars for the Defense Dept. I’m outraged, for us to be 25th ranked. And, for the sad statistics that prove our problem exists right here. I hope that you are outraged as well.

 

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5TH REASON WHY I LIKED CHOPPED

By: jma - April 24th, 2012  Filed under: American Chef's, Chef News, Chef's, Chopped, food critics, food ingredients, food judges, food language, Food Safety, food senses sight, food senses taste, Food TV Shows, pantry supplies, Uncategorized Add Comment

Reason 5 why I like Food Network Chopped is the outstanding camera work. If you are interested in improving your camera work for your own food shots, learn more about framing food styling, or even working for a food specialist photographer or as a TV camera operator, check out Chopped. It’s great fun while learning new techniques and about different ingredients.

It’s been said that one eats with ones eyes. And, that’s my point with Chopped. It’s how expertly each important detail is captured by the the camera.  I believe that’s critical not only for viewer understanding and enjoyment, but especially learning how to better prep, chop, blend, use kitchen tools, and cook both on the stove top and in the ovens. I think Chopped camera crew’s shots catch the action expertly while fully covering every important detail.

While TV food shows differ in concept and especially camera work, with Chopped, I admire the different shots used: how they are framed, up close, from mid range and distance shots. I like seeing a distant shot of the all the chef competitors, heads bowed in concentration at their workstations. It makes me eager to see their techniques. And, the camera operator almost realizing my wish, instantly shows a close up of a prep technique.

I also like the up close camera shots of food at each individual chef’s station using the mystery basket ingredients. I like the distance shots of chefs running in and out of the unfamiliar pantry, searching for other ingredients, kitchen tools, or using the micro wave or ice cream machine. It reminds me of when I used to run around like crazy trying to locate ingredients until I learned the importance of mis en place, or get out all my ingredients and put them in front of me before I began to do any cooking. Believe me, one or two emergency trips in the middle of trying to cook something and having to rush to the grocery store for a missing ingredient certainly made me a believer of mis en place.

And, when plating comes around, I like the up close shots of chefs and their dish presentation skills or lack of  Is it airy, light, inviting to the eye, flat, runny, boring, balanced and colorful? The camera action catches it as well as each chef’s reaction to his presentation.

But what I also enjoy is the camera work at the judges’ table with each round of dishes the competitive chefs present. You can observe first hand, the enthusiasm or lack of, by the great culinary judges as they timidly taste, or whole-heartedly go for a second forkful of the dish. There have been times when judges refuse to taste when a chef has broken a cardinal sanitation rule. It’s as though you are right there at the Chopped kitchen agreeing that there’s no way you are going to taste that chef’s dish.

It is however, at the final decision making by Chopped’s great culinary judges as to who wins the prize that again provides outstanding camera work with the viewer in mind. Other competitive food shows can show good culinary judges talking about the dishes they tasted, but for the viewer, it’s hard to remember what each of the the dishes looked like.

Not so on Chopped. Each time Chopped’s great culinary judges discuss the remaining two chefs appetizer, entré and dessert, there is a small camera shot of that exact dish shown for the viewer’s benefit. Nice detail. That’s important, I think because despite our enthusiasm for what the competing chefs have made, no one viewer can remember each course of the contending two chefs, especially with ingredients used that are unfamiliar, unpronounceable, or both.

So, that’s my 5th reason. I believe that Chopped has outstanding detail camera work that up close enables the viewer to not only have fun watching, but also, if they chose, learn something new. I like that. This is an outstanding program that generously provides both entertainment as well as education. Each program is a fun mini food experience in culinary education.

So, kudos to all the Chopped crew who do such outstanding camera work for us fans. Thank you. And, thanks to Vivian Sorensen, Co-Executive Producer and her attention to detail. Congrats also as a 2012 James Beard Foundation nominee for “Television Program” category.

 

 

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REASON 4 WHY I LIKED CHOPPED

By: jma - April 10th, 2012  Filed under: American Chef's, Chef News, Chef's, Chopped, food critics, food ingredients, food judges, food language, food senses taste, Food TV Shows, pantry supplies Add Comment

Previously writing about chopped, I mentioned I liked the program for 5 reasons. Here’s reason 4.

It’s Ted Allen, food expert and host of Food Network Chopped. I think that there are many different characteristics of TV program hosts, whether for a food show or other type program. For me, however, Ted Allen is the consistent winner as Food Network’s Chopped host.

Right at the gate, as Chopped opens, he genuinely welcomes and engages both viewer and competing chefs. And, his aura of quiet reassurance is just what the eager chefs need.He identifies chefs baskets of ingredients with an optimistic vibe, clearly conveying an anticipation of great dishes.

I also admire how adroitly he places both the great Chopped Culinary Judges and the competing chefs as stars all the while radiating his calm enthusiasm and positive attitude.  There’s no frenzy to say as much as possible any time the camera highlights him. Just a steady, relaxed delivery by someone who’s obviously very confident and comfortable within a highly exciting food competition. His pacing for the show is outstanding.

As host, I think he maintains an honest and sincere consistent communication style. He asks polite interesting questions at the right time, sometimes offers explanations of ingredients at other times. He occasionally points out different chef’s cooking techniques and/or use of kitchen tools or pantry ingredients. And, I like the trusting manner and optimism he gives off as he respectfully and gently nudges Food Network’s Chopped great culinary judges toward their final round choices.

I think it’s fun to create an imagery guest list if you were hosting a large dinner party. But for me, Ted Allen would be right at the top of my list. He gets along with everyone, is quite knowledgeable but doesn’t feel the need the need to show off, has a high standard of what I call welcomed etiquette as a communicator, and he likes to learn more about people.  Oh yes, he’s the kind of guest I’d like to invite if I were having a large food celebrity dinner party. I can’t help but wonder if so many viewers who like to host their own at home Chopped party’s wouldn’t want to win Ted Allen as the visiting guest of honor for the occasion.

As for me, I’m appreciative that each and every time I watch Chopped, he’s hosting a party where I, as the viewer, am totally engaged as guest. Thank you Food Network Chopped. And, thank you Ted Allen.

Watch him closely; he’s my number one choice as host. In fact, he’s Chopped number one winning host.

photo: thanks Food Network Chopped

 

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REASON 3 WHY I LIKED CHOPPED

By: jma - April 10th, 2012  Filed under: American Chef's, celebrities, Chef's, Chopped, food ingredients, food judges, food language, food senses taste, Food TV Shows, pantry supplies Add Comment

Writing earlier about 5 reasons why I really liked Food Network Chopped, here’s reason 3.

I am totally impressed with the competing chefs and their ability to meet the challenge, even if they don’t win the $10,000 prize. First of all I learn how they form their Plan A strategy utilizing the mystery ingredients and the pantry ingredients available to them. And, if that doesn’t work, how quickly they go to Plan B.

Second, I learn how they prep, cook, taste, and plate the dish they plan to present. Then explain the dish to the Chopped Judges.

Third, I like how the show includes commentary from the competing chefs as they wait out the judges decisions as to who gets chopped in each of the three rounds, appetizer, entrée and dessert, then wait again to find out who will take home the $10,000 prize. I think that the program format allows just enough time for the viewer to get a brief glimpse of who they are both as individuals and as creative chefs.

Each of chefs who are chopped have a parting commentary. And, this commentary has a broad spectrum of emotional human responses. Some disagree with the Chopped Judges. Some are honored to be included in the program. Other chefs are personally disappointed with themselves. And, some are disappointed with their cooking ability that day. Some are quite positive about it being a good learning experience. Others are humiliated.

The viewers can’t fail to sympathize with each and every one of the competing chefs and it goes beyond just a competitive game. Viewers root and hope for the chefs’ successes. That’s another great aspect of the Chopped program concept. Viewer involvement.

Then, There have been moments on the program when the unexpected totally happens and the Chopped Judges and the viewers end up with tears at the finale. Read on about just two examples:

One program vividly displayed genuine care for a chef ‘s competitor. Chef Lance Nitahara, (scroll down) was the $10,000 winning chef. His competitor, Chef Yoanne Magris went head to head with him in all the rounds. Chef Yoanne had assured Chef Lance that they were both winners. It was compelling because she had also experienced a severe burn in one of the rounds but kept on cooking because she badly wanted the prize money to visit her sick Grandmother in France. The person who was responsible for her cooking career.

On You Tube there is an outstanding video clip of Chef Lance. He won and surprised host Ted Allen and the Chopped Judges by holding Chef Yoanne from leaving by telling her that he was going to buy her a ticket to visit her sick Grandmother with the $10,000. There wasn’t a dry eye on the program, or I suspect from the viewers.

And, if that doesn’t touch your heart, try this one. Chef Nate Appleman, a James Beard Rising Star Chef became Chopped All Stars first champion. He won $50,000 for his charity, the Kawasaki Disease Foundation, (scroll down). Kawasaki is not a well-known disease and still incurable, that affects young children with inflammation of the blood vessels. And, at the end of the program, out came Chef Nate’s little son who despite suffering from the disease, jumped into the arms of a loving Daddy. It will grab you in very sincere ways.

I really really like Food Network Chopped. It’s more than just a chef competition, it’s more than about food and food ingredients, and highly respected culinary judges, it’s a human-interest program as well. Kudos again to all on Chopped and those behind the scenes.

Video clip: thanks You Tube

Photos: thanks Food Network

 

 

 

 

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REASON TWO: WHY I LIKE FOOD NETWORK CHOPPED

By: jma - April 9th, 2012  Filed under: celebrities, Chef News, Chef's, Chopped, food ingredients, food language, food magazines, food senses taste, Food TV Shows, Pastry Chef's 2 Comments

Recently wrote there were five reasons why I liked Chopped. Reason 2 why I really like Food Network Chopped is because Chopped Judges uniquely use the rhetoric of specific food language incorporating five taste flavor senses, salty, sour, sweet, savory/unami, bitter, as well as temperature, texture, balance, and cooking technique to their discussion and expert judging of dishes they taste.

Not every food judge/host on TV food shows uses specific food language in describing what they taste, despite the fact that in their culinary experience, the specifics are basic to them. I believe that viewers like myself want more than just a visual shot of a good looking dish. Yes, it looks good, but is it cooked properly, and are those ingredients incorporated successfully or not? Frankly, a roll of the eyes and the uttering of “delicious,” doesn’t make it with me. I believe viewers today need and want more descriptive culinary language words, specifics that are enjoyably instructive to those of us who want to learn and do more with the abundance of food ingredients and recipes that we are blessed with. With these specifics, our brains through our taste buds can more fully understand the taste flavor.

And, today, we do pay enormous attention to food in ways that are gustatorially, socially, culturally, politically, economically and personal. We, as consumers are constantly invited to participate in the food experience, especially within what is the successful domination of the TV celebrity food chefs and food programs. 

 

Years ago when I was young, my father took me to many upscale restaurants. As soon as we were seated, a dish of celery and olives along with glass of water was presented.That old-fashioned custom went out with canned Cream of Mushroom soup and Tuna fish Casseroles. The Slow Food Movement calls the gastronomic goal in taste education as exploring what’s behind the consumption, processing, and production of food. Michael Ruhlman identifies a “food revolution.” Michael Pollan sometimes refers to a “national eating disorder.” Dana Cowin writes in FOOD & WINE about the world’s food pilgrims, “people who plan a trip just to have a single meal.”Cookbooks, video’s, magazines, blogs and technology provide us with an unlimited amount of food information. Often, it seems that there just isn’t enough time to enjoy the variety and plentiful amounts of expertise shared. This explosion of food information enables us for example, to without even thinking, distinguish what Kristen Donnelly in  FOOD & WINE writes is the ease with which we can distinguish a Sicilian dish from a Venetian. Back in the days of a plate of celery and olives, or tuna fish casseroles, few would be able to make such a distinction or maybe even care to. Today, I think that food consumers who watch TV food shows want more so they can understand more.

And then there is what to do with what some say is a “zillion” new ingredients, almost too much to even consider. And, many that we never heard of. Our supermarket produce departments artfully explode with multitude. We have benefited greatly from global expansion that has brought us what seems an almost unlimited number of ingredients.

But, what to do with these unknown ingredients, or the almost full jar of some unique herb we purchased, tried once and now don’t know what to do with it?

That’s one of the clever concepts of Chopped. The Mystery Basket of ingredients…that always include an ingredient most of us have never heard of, to be combined with other pantry supplies and ingredients that are chosen by the chefs. Here is where Ted Allen, host of Chopped and the Chopped Judges introduce those mystery basket ingredients and describe attributes and cooking techniques to the viewers. We are constantly learning new things on this great food program. And, the competing chefs teach us sometimes successfully, or not, how to balance and incorporate those ingredients in ways that hopefully will win them the $10,000 prize.

So what exactly is this specific food language? Well, returning to what is the seemingly endless number of ingredients, realistically, the human palate only handles and recognizes only five taste flavors. And, you know that we taste sweet, sour, bitter, salty, and savory or unami. Can you imagine five years ago the popularity of a current Mark Bittman’s great column in NEW YORK TIMES MAGAZINE featuring two pages on unami and a variety of recipes. You can follow Mark on twitter: @bittman.

We also want to know more about taste and proper temperatures. Cold for example, suppresses sweetness. How many of us knew that ice cream should be left out for a short while so we can better distinguish the flavor ? Recently I read Boston’s pastry chef Rick Katz while at Lydia Shire’s restaurant also did that. I think that we are ravenous for more, also seeking out the great number of fantastically creative non-TV food show chefs who are out there finding new things, constantly discovering ingredients and combinations and inspiring us.

We also want to know more about texture, pureed, creamy or crunchy and crisp. Our palates also identify hotness, spicy, and astringent which sometimes makes us pucker. You should see Chopped Judges when they taste a too hot, spicy or astringent dish. Or, when they taste a dish that the devour with culinary passion and gratefully express their specific descriptive food language to the chef. Or, if they don’t like it, they will explain specifics why and then acknowledge that they respect the chef’s effort anyhow.

And lastly, of course, visual. How it looks affects how we perceive the flavor. Gail Simmons recently commented about how surprised she was to taste a dish that didn’t follow the standard culinary formula, food that grows together, goes together. And, she was delighted with what she tasted. I for one would have liked more specificity from her expert culinary palate, but alas probably her remarks cut out to make time format.

So, in conclusion, it’s my contention that Food Networks Chopped Judges continually use specific food language that enables this home viewer to completely get it. Salty, sour, sweet, bitter, savory. Temperature, Texture, Visual look. They address specifics: is the ingredient in the dish unbalanced? Is it too sweet or mushy? Is It undercooked or too crispy? Is the whole dish too soft, with no texture, or is one ingredient too salty? And even, it wasn’t cooked properly. Do I get any of that from visually looking at the dish on TV? No. But, Chopped Judges will include food descriptive language in ways that you don’t hear on other TV food shows. Despite my years of cooking, I am still learning from them and appreciate their constant use of their unique specific food language and always identifying 5 basic flavor tastes, as well as specifics about texture, temperature, hotness and even astringency and balance. And, of course, the importance of the visual presentation. They give the viewer more, much more.

So, don’t miss Chopped, and the extraordinary Chopped Judges, all of whom collaborate with each other using unique specific food language that’s really specific. I think they are super and give the viewer a totally new specific understanding of the mystery ingredients as well as other ingredients in the dishes competitive chefs prepare. It’s all about what the dish really tastes like and how exceptionally well they tell the viewer those specifics.

So, how about you? What do you think?

 

Kudos to Chopped Judges: Ted Allen, Maneet Chauhan, Scott Conant, Amanda Freitag, Alex Guarnaschelli, Marc Murphy, Aaron Sanchez, Chris Santos, Marcus Samuelsson, Geoffrey Zakarian.

And kudos to the Chopped behind the scenes staffers.

I like Food Network.

Photos: Thanks, Food Network

 

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5 REASONS WHY I REALLY LIKE CHOPPED

By: jma - April 6th, 2012  Filed under: Chef News, Chef's, Chopped, food critics, food ingredients, food language, food senses taste, Food TV Shows Add Comment

There are five reasons I really like  Chopped Food Network and especially its upcoming Chopped All Stars. Don’t miss it. Note the dates April 8, 15, 22, 29 and the grand finale May 6th. 

I guarantee you’ll learn things about food you never knew. And you’ll enjoy yourself too.

 

The first reason I really like Chopped is the program concept itself. Kudos to Food Network and creator Michael Krupat and Executive Producer Linda Lea.

Anyone who’s had to make food fast at home for a hungry crowd will get it. So will the solo that opens the refrigerator and/or food cabinets and sees only unusual food ingredients and wonders what on earth to prepare that’s fast.

The show is a clever food chef competition in three stages. Make an appetizer, entree and dessert and do it fast from three different mystery baskets.  Chopped camera action is the best I’ve seen, quite super.

And I like the fact that the program quickly draws viewers into the food action. I feel automatically engaged reviewing, along with each competitive chef, the basket contents of always-unusual ingredients that must be used, and not just “as is.”

Think it’s easy? Well, one competing chef was so overwhelmed by the mystery basket ingredients that the call out was “I don’t know what to do.” It’s like being timed solving a food puzzle before the first flame is lit and what the chef prepares had better be good. 

Equally important is the program’s added commentary. That includes the competing chefs themselves.

But this program has the most unique feature of all the food shows on TV. And that is the expert use of food language from food expert and show host Ted Allen and what I think are the best culinary judges on TV.

Each Chopped Judge has a unique ability and it’s something not every chef has. It’s not just a chef’s highly refined culinary palate but they have  the unique ability to specifically describe what it is that they are tasting. And, I don’t mean that they stop at “delicious.” They really uniquely describe the taste so completely that my brain is tasting the food and my taste buds are clearly identifying what the judges are trying.

And, the judges on Chopped are also respectful as they critique the presentations all the while encouraging and complementing the chef as needed. Seriously, these are the best of the best food chef judges and my experience as a VP in the food industry is why I am enamored with these judges and this program. Not only do the viewers learn food language, but also the competing chef winner gets a $10,000 prize. What’s not to like? Want to learn about food language? Check my next blog for reason number two why I really like TV’s Food Network’s Chopped. And don’t miss Chopped All Stars. The prize is $50,000 to the winning chef’s charity.

photos: thanks Food Network: Anne Burrell, Alex Guarnaschelli, Geoffrey Zakarian, Marc Murphy, Aaron Sanchez, Marcus Samuelsson, Michael Symon, Cat Cora,

 

 

 

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SAVE OUR CHOPPED JUDGES

By: jma - April 4th, 2012  Filed under: Chef's, Chopped, food critics, food ingredients, food language, Food Safety, food senses taste, Food TV Shows, pantry supplies, Uncategorized Add Comment
CQ_Chopped-All-Stars-bnr_s234x60

 

Don’t miss the big upcoming “Chopped All Stars” food competition on Food Network starting on              April 8, 15, 22, and 29, with the grand finale May 6th.

 

But, need your help. Please, immediately notify Ted Allen, Chopped host, and Linda Lea, Chopped Executive Producer  at:

http://www.foodnetwork.com/chopped/index.html

and tell them we need to save our Chopped Judges. We admire their especially outstanding tasting skills and ability to describe to us using food language what they are specifically tasting. We don’t want them eating additives like yellow prussiate of soda, an ingredient in boxes of Morton’s Kosher Salt seen in the pantry supplies in kitchens of competitive Food Network Shows. And, even Bravo TV Food Shows. Ask if Chopped only uses the real kosher salt, Diamond Crystal Kosher Salt.

Please save our Chopped Judges. Tell Ted and Linda to be sure that Chopped pantry supplies only Diamond Crystal Kosher Salt, whose only ingredient is “salt.”  And, please have it available for the competitor chefs to use. It’s the box with the American Culinary Foundation Seal on the box front.

Please help save our Chopped Judges from  potentially eating additives in Morton’s Kosher Salt because we want our really great Chopped Judges around for a long, long time. And, we don’t want nasty additives to interfere with their distinguished tasting skills and fine tuned culinary palates.

 

Many thanks for your help.

pix, thanks, Food Network

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DESERT COMMUNITY FOOD TRAVELS

By: jma - March 4th, 2012  Filed under: Chef News, Chef's, food ingredients, food senses sight, food senses sounds, food senses taste, food senses touch, food senses; aroma, Food Trends, insaporire - make tasty, Uncategorized 2 Comments

Photo of Santa Monica Pier. @Alexa Hill 2012

Santa Monica, CA has adventure. With it’s high volume of retail shops, lots of auto and pedestrian traffic, as well as the 24/7 constant multi activity prone pace, there is plenty to see, do, and many restaurants to chose from. Moving from that 24/7 constant to the peaceful, but also available multi activity choices, should you want it, is the “gem of the desert,” the city of La Quinta. Just outside Palm Springs, and a two hour drive from Santa Monica, this desert community is surrounded by the picture perfect views of the Santa Rosa San Jacinto Mountains National Monument. And, it’s a city that has resulted in many food surprises.

Kale

Like food shopping for example. Recently shopping at the La Quinta Sprout’s Market, a sort of version of Wild Oats, before Whole Foods purchased it. There, I discovered 100% organic Lacinato Kale, Noir Chou Frise, supplied by a vendor named Joe Heger Farms. For you kale lovers, or semi virgin vegetablers, this is THE cream of the kale crop variety, sometimes known as cavolo nero, dinosaur kale, dragon tongue or lacinato tuscan. But, if you are going to buy kale, this is the one. And, it’s a particular variety that chefs in the know, enthusiastically roll their eyes about as they explain the taste differences and how they prepare it. Was I surprised to find this superior kale in the desert? After living with a multitude of food options in the Los Angeles area, I admit, I wondered what my food choices would be in the desert. I was doubly wowed therefore, at my find in the produce department. Picking up a bundle to admire its beauty, I uttered one of those harmonious sounds when a exceptionally favorite dish or dessert is placed in front of me, a habit friends kindly tolerate. Instantly, a customer named Brock was at my side to share in my enthusiasm and quickly explained that he found it to be an exceptional vegetable in preparing what he described as a multitude of vegetable drinks he prepares using his juicer. Now you might be surprised, but I’ve never invested in a juicer, heaven known why not, since like many of you, I’ve lots of kitchen tool marvels. You know, like a special olive pick that makes it easy to get olives out of the jar, a gift, just so you know how well my family and friends know how much I love olives. Yet, of late my two daughters, both good cooks, have been suggesting that we invest in a juicer to try, so Brock’s comments peaked my interest. Recalling that $500 machine advertised in my “Chef’s” catalog, I asked Brock if he had invested in that one. To my additional surprise he told me to go to Kohl’s, a department store here in La Quinta that I had seen advertised on TV, but just never visited. And, he suggested that I look for the Jack La Lanne model he likes and remembers purchasing for about $100 or so. We chatted a bit about his different vegetable recipes he creates and I wondered if there was a name for seemly expert preparers of home made vegetable juices as there is for the expert coffee barristers or the bartender’s guild where the craft of mixology is highly respected.  Just so you know, I’m a recently retired V.P. from the food industry, and those kinds of wonderings were always helpful in my career. And, like most newly retired folks who loved their careers, it’s not so easy to put aside that business like curiosity. Quickly I re-focused back to Brock again and noted how relaxed he was, like an exceptional trim, personable spokesperson explaining different chopping preparation and vegetables in his recipes. And, I agreed with his sentiment, about how wrongly people thought it was lots of extra work doing all that chopping. I mentioned that not enough was written to new and existing home cooks about how washing, peeling and chopping vegetables was a very therapeutically relaxing activity, especially for the many harried times the home cook experiences. Prepping vegetables to me is like a ready-made massage; it slows you down, and rhythmically glides you into a different mind state. And, voila, an accomplishment of neat little piles of raw non-complaining ingredients just waiting for your further command. Of course, I realize many of us who are enamored with watching TV food cooking shows, constantly observe professional chefs, sous and line chefs, even the entremetier, the vegetable chef, in restaurants do not have that luxury, since speed and conformity is essential. Nevertheless, I stand firm; it’s a relaxing food activity that is well worth exploring. But, back to Brock’s conversation in the produce department of Sprouts. Since we were both equally friendly with our exchanges, Brock leaned in and asked if I would do him a favor. I was now more than curious to determine whether to go along with this more personal obligation. But, in the true spirit of a like-minded vegetable lover, I asked what he had in mind and momentarily wondered if this juicer thing  was the replacement for a machine to make bread that was a popular trend years ago especially for men to buy and receive as a gift. Again, I had to re-focus because I was distracted. Attending 16 annual food trade shows the International Fancy Food Show and the Chicago Home and Housewares Show flooded to my memory. This retirement thing memory flashbacks certainly has its challenges. Brock however, flashed another winning smile and continued to identify his favor and plan. This was his 18 year-old daughter Ariel’s first day as a cashier and would I check out my shopping with her and explain how I met him and that he wanted to know why she wouldn’t taste some of his juicer recipes? Plan concluded, I bid farewell, added a few more enticing things from the Sprout’s shelves that were not on my shopping list and easily found Ariel, who was described by her Dad as a pretty young lady with bright colors in her hair. Explaining the conversation with her Dad, I noticed that she was indeed pretty, poised and had inherited  her Dad’s generosity of smiles. She encouraged me to invest in a juicer and rather than be confrontational with her about her not wanting to taste her Dad’s juicing results, I asked simply what her favorite juice drink was. Not even a second went by when she again gave me a bigger confident smile and then slightly looking away as when someone is sharing sometime a little personal that increases their emotional level, she said, “when I am sick my Dad makes me orange, carrot and apple juice and whenever he does, I always feel so much better.” It was the tenderness with which she described a personal encounter with her Dad that caught at my heart. So, I too smiled, swallowed, hugged my beautiful 100% organic Lacinato Kale, Noir Chou Frise, and said goodbye. Then, I was thinking where was this Kohl Department Store in La Quinta anyhow? And, by the way, I was still smiling as well about my encounter with a gem of a kale, and some genuine people in La Quinta.

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SEARCH DIAMOND CRYSTAL KOSHER SALT

By: jma - March 1st, 2012  Filed under: food ingredients, food senses taste, insaporire - make tasty, Uncategorized 1 Comment

In a previous blog I wrote about Diamond Crystal Kosher Salt, with ingredients listed as “salt.” For the record, I have no association with Diamond Crystal Kosher Salt or Cargill, Inc., although I am writing a letter to the president about how unhappy I am that Morton Kosher Salt has taken over all the shelf space where I used to buy Diamond Crystal Kosher Salt.

I am now living in La Quinta, CA, just outside Palm Springs, and as I mentioned, I went to purchase Diamond Crystal Kosher Salt at the usual shelf at my grocer’s and disappointedly discovered that Morton Kosher Salt, the salt with the nasty additive, and ingredient listing: “salt, yellow prussiate of soda, an anti caking agent (you might not know, that’s what they use on roads) had an alluring salt line extension taking over the place of my trusty Diamond Crystal Kosher Salt. Don’t you really dislike it when your favorite product disappears, especially when it’s been highjacked by a product that’s not good?

That distresses me especially since I then had to search all the grocers in La Quinta: Von’s, Ralph’s, Stater Bros, and even the really enjoyable Mexican grocer in Indio, Cardenas. They all had only Morton Kosher Salt with the nasty additive. I even went to Sprouts, a sort of version of Wild Oats before Whole Foods purchased it. They also only carried Morton Kosher Salt with the nasty additive.

So, I need to extend my search outside La Quinta so if anyone knows where I can find the salt that gourmet chefs recommend, the healthy one, Diamond Crystal Kosher Salt, let me know.

In the meantime, please visit my blog “JUDGES TASTE SALT ADDITIVES?” and you’ll see how I first discovered the problem watching Bravo and Food Network TV’s Food Shows. And, for your convenience, you can download the following note you can leave with your grocer: Thanks Pix: Diamond Crystal Salt—————————————————————————————————————

To: Grocery Store ____________                   Date:_____________

Manager ___________________

Please order and stock DIAMOND CRYSTAL KOSHER SALT. The salt with no nasty additives, and the one that has a seal of the American Culinary Federation on the box.

I am very highly distressed that your store has allowed the additive user, Morton Kosher Salt which lists ingredients: “salt, yellow prussiate of soda, an anti caking agent,” to take over the shelf space of Diamond Crystal.

This letter represents the views of 200+consumers as confirmed by marketing specialists.

I appreciate all your speedy efforts to notify appropriate personnel to stock Diamond Crystal Kosher Salt, the real salt, the salt with the ingredient list of: “salt.”

 

Signed_________________________________

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