A couple of days ago, I picked up a crate of Satsuma mandarins for around five dollars.
My husband Jack initially displayed skepticism towards this purchase, protesting that the volume of fruit was too much to finish in a week. However, our combined efforts have left only three oranges left as of this moment.
In the last few days, over breakfast, lunch and sometimes in the afternoon, I've re-discovered why I like fresh mandarin oranges. Since they peel easily, they leave minimal fibrous stuff on the hands, and while mildly sweet, they are also watery enough to be refreshing. Although we've been eating these little oranges right after peeling, they also can add to a green salad (tastier and healthier than those canned mandarins in corn syrup) or a chopped fruit salad with sliced strawberries and bananas. Finally, Satsuma mandarins deliver vitamin C in a small package, providing a palatable way to boost health as the year turns.
Thursday, December 28, 2006
Friday, November 17, 2006
No More Free Food
Due to a variety of reasons (I can't think of more places to get free food, and I'm sick of writing about it), I am cancelling the third installment in the free food series. Instead, I plan to discuss jalapeno cheese bread. (Please excuse the lack of the tilde over the n; my computer illiteracy renders me unable to find a way to introduce it.)
Back to the bread. Jalapeno cheese bread does not come from a famous bakery, like Acme Bread in Berkeley, or a not-so-famous bakery, such as the Bread Garden in Berkeley. Rather, one can most easily find jalapeno cheese bread at the local supermarket. I have had success at Albertson's and Ralph's, although I'm sure other markets sell it, except for maybe Whole Foods, but I won't go there today.
So what's the fuss about this bread? Even though the bread part itself, ironically, doesn't taste all that special (in fact, it tastes like Wonderbread, i.e., like nothing), the baked cheese and jalapenos are amazing. The baked cheese tastes like the pieces of cheese that fall off pizza in the oven, and come to a crispy char on the foil, and the jalapenos add heat and salt to this--two elements I have a weakness for. Based on experience, this bread travels extremely well, and makes as a good a breakfast as it does for enclosing sandwich ingredients. Finally, if one's jalapeno cheese bread has too much cheese, I've learned that feeding the cheese to a cat works effectively.
Back to the bread. Jalapeno cheese bread does not come from a famous bakery, like Acme Bread in Berkeley, or a not-so-famous bakery, such as the Bread Garden in Berkeley. Rather, one can most easily find jalapeno cheese bread at the local supermarket. I have had success at Albertson's and Ralph's, although I'm sure other markets sell it, except for maybe Whole Foods, but I won't go there today.
So what's the fuss about this bread? Even though the bread part itself, ironically, doesn't taste all that special (in fact, it tastes like Wonderbread, i.e., like nothing), the baked cheese and jalapenos are amazing. The baked cheese tastes like the pieces of cheese that fall off pizza in the oven, and come to a crispy char on the foil, and the jalapenos add heat and salt to this--two elements I have a weakness for. Based on experience, this bread travels extremely well, and makes as a good a breakfast as it does for enclosing sandwich ingredients. Finally, if one's jalapeno cheese bread has too much cheese, I've learned that feeding the cheese to a cat works effectively.
Sunday, October 29, 2006
Free Food in the E Bay
For part deux of the free food series, I highlight the following location for free cheese, and possibly more:
-Berkeley Bowl.
While I am unclear on whether the olive bar is a free-for-all as it formerly was, free cheese samples are a likely bet at this Berkeley institution. In obtaining multiple samples of cheese, I recommend the "deep-in-thought-musing-method"--approaching the squares of cheese as if torn between buying and not buying, and acting as if another sample will hasten one's decision. Although the sampling of produce is debatable, I have certainly observed patrons sampling grapes and other small, detachable fruits and vegetables in the produce section.
-Berkeley Bowl.
While I am unclear on whether the olive bar is a free-for-all as it formerly was, free cheese samples are a likely bet at this Berkeley institution. In obtaining multiple samples of cheese, I recommend the "deep-in-thought-musing-method"--approaching the squares of cheese as if torn between buying and not buying, and acting as if another sample will hasten one's decision. Although the sampling of produce is debatable, I have certainly observed patrons sampling grapes and other small, detachable fruits and vegetables in the produce section.
Tuesday, October 10, 2006
Free Food Exposed
In this multi-part series, I will discuss the availability, quality, and quantity of the units of free food commonly known as "samples". In this installment, I will talk about commonly available establishments that give out free samples, and will discuss free sample etiquette and tips.
Free samples can be obtained from a variety of establishments. One commonly known bastion of free samples is Costco. One can try seven-layer dip, a spicy sausage, or even the ultimate, french bread pizza. Less substantial options exist such as iced tea (quenches thirst) or animal crackers (dessert?) The major drawback is that Costco requires a membership, so one must have a membership, go with a member, or tell the gatekeeper at the front entrance about one's intention to "think about getting a membership", but needing to "see everything first".
If one cannot gain entrance or has been banned from Costco, there is no need to fret. Trader Joe's often has samples located towards the back of the store, which can include chicken enchiladas, macaroni and cheese (the frozen kind), and various variations on soba noodles. Another market that frequently offers samples is Whole Foods. The cheese section often yields such discoveries as Manchego, and if one is lucky, there may be some nitrate-free hot dog pieces.
Supermarkets such as Von's, Albertson's, and Ralph's may or may not have free samples. I've had a tasty (but salty) lobster bisque at Ralph's in Monterey, but usually I come up empty-handed. Ranch 99, the Asian supermarket, had samples when I last went, but they were of mooncakes, which can be an acquired taste.
Even those who condemn the corporate world can enjoy free samples, as they are readily available at the local farmer's market. Common samples available include slices of fresh seasonal fruit, cheese cubes, and perhaps a small cup-full of apple cider.
Finally, free samples can be found outside of the marketplace. If one asks, Panda Express will provide a sample of the orange chicken or broccoli beef, and Baskin Robbins offers a tiny pink spoonful of one's choice.
On proper sample etiquette, one should limit the number of times that he or she returns for another helping, or at least bring a hat or sunglasses for disguise. I know someone who took off his sweatshirt to get a third sample. Also, grabbing is a no-no.
Some free samples tips:
-Time of day is key. The best time for samples is in the middle of the day to late afternoon.
-Stroll around the store to spot all possible sample stations.
-If trying to maximize sampling while minimizing spending, avoid eye contact with the sample dispensing staff.
Free samples can be obtained from a variety of establishments. One commonly known bastion of free samples is Costco. One can try seven-layer dip, a spicy sausage, or even the ultimate, french bread pizza. Less substantial options exist such as iced tea (quenches thirst) or animal crackers (dessert?) The major drawback is that Costco requires a membership, so one must have a membership, go with a member, or tell the gatekeeper at the front entrance about one's intention to "think about getting a membership", but needing to "see everything first".
If one cannot gain entrance or has been banned from Costco, there is no need to fret. Trader Joe's often has samples located towards the back of the store, which can include chicken enchiladas, macaroni and cheese (the frozen kind), and various variations on soba noodles. Another market that frequently offers samples is Whole Foods. The cheese section often yields such discoveries as Manchego, and if one is lucky, there may be some nitrate-free hot dog pieces.
Supermarkets such as Von's, Albertson's, and Ralph's may or may not have free samples. I've had a tasty (but salty) lobster bisque at Ralph's in Monterey, but usually I come up empty-handed. Ranch 99, the Asian supermarket, had samples when I last went, but they were of mooncakes, which can be an acquired taste.
Even those who condemn the corporate world can enjoy free samples, as they are readily available at the local farmer's market. Common samples available include slices of fresh seasonal fruit, cheese cubes, and perhaps a small cup-full of apple cider.
Finally, free samples can be found outside of the marketplace. If one asks, Panda Express will provide a sample of the orange chicken or broccoli beef, and Baskin Robbins offers a tiny pink spoonful of one's choice.
On proper sample etiquette, one should limit the number of times that he or she returns for another helping, or at least bring a hat or sunglasses for disguise. I know someone who took off his sweatshirt to get a third sample. Also, grabbing is a no-no.
Some free samples tips:
-Time of day is key. The best time for samples is in the middle of the day to late afternoon.
-Stroll around the store to spot all possible sample stations.
-If trying to maximize sampling while minimizing spending, avoid eye contact with the sample dispensing staff.
Wednesday, September 27, 2006
This week
I have few exciting food revelations this week, except Trader Joe's plain, non-fat yogurt makes a good breakfast with some cereal sprinkled over it, and I've been into tea lately, especially Darjeeling tea, the "champagne" of teas...
Monday, September 18, 2006
5 Reasons Why Berkeley Bowl Rocks
1. Fresh garbanzo beans in their pods.
2. Raspberries for $1.19 a basket.
3. The wall of yogurts.
4. You can smell the tomatoes when you see them.
5. Everyone's favorite: the bulk bins.
2. Raspberries for $1.19 a basket.
3. The wall of yogurts.
4. You can smell the tomatoes when you see them.
5. Everyone's favorite: the bulk bins.
Tuesday, August 29, 2006
Stinky tofu
According to wikipedia, stinky tofu is made by marinating tofu with fermented (in essence, rotten) vegetables, is said to smell like sewage and taste like blue cheese, and was a favorite food of Mao Zedong--all in all, sounds pretty scary. While I love plain tofu and blue cheese, the idea of toilet-bowl smelling tofu doesn't appeal to me. But is it really that bad? People love to complain about the smell of fish sauce, kim chee and aged French cheese, three items that I enjoy. The durian is much reviled for its smell and taste, and while I don't crave it, I don't hate it either. What's your take on stinky tofu--eat it or leave it?
Monday, August 21, 2006
Bread for breakfast
In the past weeks I've been eating bread for breakfast. While I go into cereal and oatmeal phases, I always come back to bread. It might be a way of conjuring up those Saturday mornings while I was a teenager, when I ate fresh baguettes from Acme Bakery with my family. We sat around the dining table and dipped our bread into the yellow yolk of a fried egg, or spread pate on it using a butter knife. My breakfast lately isn't as fancy, but it works. Some days I take a large piece of sourdough toast, cut it in half, and place it into the toaster until it is slightly burnt. I spread the toast with butter and eat it with my coffee as CNN plays in the background. Other mornings I take a "middle eastern flatbread" (a Trader Joe's specialty), cut it in half, and toast it. Once crispy, I add a couple slices of avocado and a few crumbles of feta. With my mug of coffee and the morning paper, it's not pate and Acme, but it's pretty good.
Leftovers
Leftovers suggest old styrofoam cartons of dried-up pad thai languishing in the fridge, or a meal that didn't go so well, thrown into an old tupperware, to be hopefully forgotten behind the milk container. For a while, just thinking about leftovers would bring about a heavy feeling in my chest and an urge to go to Chipotle. But I've learned that leftovers don't have to be so bad. It started with the leftover eggplant-corn chili that tasted good the first day, great the second day, and fantastic the third day, as all the flavors mixed together and the cumin mellowed out. I ended up taking that chili to work and had to scrounge for a container that hadn't ended up in my husband's locker at work. Other leftovers I enjoyed around that time were homemade lasagna, enchiladas, and macaroni. I've found that grilled meats and vegetables in particular fare well as leftovers, but I can't say the same for grilled fish.
Some of the better leftovers I've had recently are cilantro pesto pasta, basil pesto, which I used as a sandwich spread and on top of stuffed zucchini, and homemade spicy tofu rolls and ume shisho rolls. Tomorrow I plan to have Sunday's scraps: beans, rice, and beef tacos (shells were kept seperately to avoid sogginess.) I'm counting down the hours until lunch...
Some of the better leftovers I've had recently are cilantro pesto pasta, basil pesto, which I used as a sandwich spread and on top of stuffed zucchini, and homemade spicy tofu rolls and ume shisho rolls. Tomorrow I plan to have Sunday's scraps: beans, rice, and beef tacos (shells were kept seperately to avoid sogginess.) I'm counting down the hours until lunch...
Thursday, August 10, 2006
Hope for mangosteens
After reading an article in the New York Times, I am hopeful for mangosteens.
I tasted mangosteens just once, a few years ago in Saigon, where piles of mangosteens, looking like old, brown tomatoes, laid in crates at the fruit stands. The outer layer, tough and darkened, gave an unappealing look to the fruit, along with the flies that buzzed over them, but I wanted to know what they tasted like. I had tried many fruits during this trip that I enjoyed, like the dragonfruit that reminded me of kiwi, the creamy fruit called "Na" or apple-custard, and the little mangos that smelled like wood. My father bought a few mangosteens from a stand, and used a knife to cut the top of the mangosteen off, revealing the pale fruit inside. The taste was sour but sweet, almost like a mix of guava and tangerine and lychee. We had a few, and then they were gone. I didn't get a chance to eat them again in Vietnam, and haven't had them in the States. But the article in the Times whet my appetite, and with luck, I'll have a few this fall.
I tasted mangosteens just once, a few years ago in Saigon, where piles of mangosteens, looking like old, brown tomatoes, laid in crates at the fruit stands. The outer layer, tough and darkened, gave an unappealing look to the fruit, along with the flies that buzzed over them, but I wanted to know what they tasted like. I had tried many fruits during this trip that I enjoyed, like the dragonfruit that reminded me of kiwi, the creamy fruit called "Na" or apple-custard, and the little mangos that smelled like wood. My father bought a few mangosteens from a stand, and used a knife to cut the top of the mangosteen off, revealing the pale fruit inside. The taste was sour but sweet, almost like a mix of guava and tangerine and lychee. We had a few, and then they were gone. I didn't get a chance to eat them again in Vietnam, and haven't had them in the States. But the article in the Times whet my appetite, and with luck, I'll have a few this fall.
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