Marc's Culinary Compass

The 24 Types of Food Snobs from Thrillist

From Thrillist - We live in a world where food is no longer simply enjoyed. It's obsessed over, with each bite photographed and every single ingredient traced back to its origins like some sort of artisanal Ancestry.com. This increased fetishization of food has spawned the food snob, whose borderline psychosis makes even the simple act of enjoying a meal into an endless parade of ridiculous behavior. They come in all shapes and sizes. These are the most common species. Read on.

 

Episode 143 - Meet Katz's Delicatessen Main Man Jake Katz

Episode 144 - Tom Colicchio & Michael Pollan on the Politics of Food

Not long ago the author Michael Pollan penned a great article in the Washington Post titled How a national food policy could save millions of lives. It is a MUST READ for any of you who frequent this vlog. It is a call to action regarding safe, affordable and easily accessible healthy food. As far as action we can take is concerned, Food Policy Action is worth checking out. They make it very simple to understand where your legislators stand on food policy issues. Finally, the video below is an incredible talk by Tom Colliccho who most us foodies revere as a chef and food activist.  Ciao4Now!

Episode 142 - More of Katz's happy people

Episode 141 - Happy People at Katz's Delicatessen

Episode 140 - Levana's Cabbage Salad

OK! I'm a broken record. Simple, simple, simple is good, good, good! This is a salad that my cousin Levana taught me how to make and it is quick and simple. I've adjusted it slightly.  See the additional notes to get the exact recipe Levana uses below my simplified version which is:

• 1/2 head of cabbage
• 1/4 to 1/2 cup canola oil
• 1/4 to 1/2 cup white wine vinegar
• A handful of roasted slivered almonds

Additional Notes: Adjust the quantity of oil and vinegar based on the size of your cabbage and how tart you like your salads. I'm a tart lover so I go with equal parts oil and vinegar.

You can add 1/4 sugar and a couple tablespoons of soy sauce to stay true to Levana's recipe. It actually tastes fantastic that way!

You can use any type of nut you like. I used pine nuts once and that was amazing but they are a bit pricey.

The video below gives you the quick step by step. So thank you Levana!

Episode 139 - Roasted Broccoli

Below the video are some rules of the road for roasting vegetables!

1. Cut your vegetables into similar sizes to ensure cooking consistency and crispy browning.

2. Toss in a mixing bowl with olive oil and salt

3. Make sure each piece has room. Don't crowd the pan!

4. Use a simple roasting pan lined with parchment paper or a silpat. What is silpat?

5. Roast at 400-425 degrees F.

6. When they start to brown a bit then toss them to encourage browning on all sides

7. Poke with a fork to determine when the veggies are done.

Note - Places to get your silpat are listed here.

Episode 138 - Roasted Balsamic Duck (or chicken)

I won't lie. Preparing this duck is a culinary workout. Several hours of work but the results are worth it. It is by far the best duck I've ever had.  I first had it at a Jody Adam's restaurant in Boston back in the 80's. In the very least try the marinade and use it with chicken. I guarantee you it will be a big hit. Below are pictures of my most recent effort. They follow the duck through its 3 hour journey in the oven, and here is the full recipe. The marinade details are below the pictures.

Ready to go into the oven.
After 1 hour in the oven.

After 2 hours in the oven.

After 3 hours in the oven and ready to eat.

Marinade (Duck, chicken or pork)

Mix ingredients below and let the meat sit in it for 1 hour. Then use it to baste the meat as it cooks.

• 1 cup balsamic vinegar
• 1/2 cup soy sauce
• 1/3 cup Dijon mustard
• 1 Tablespoon mustard seeds
• 1 Tablespoon dried rosemary, or 1/2 Tablespoon dried
• 1 Tablespoon cracked black pepper
• 1/2 cup white onion, diced
• 1 Tablespoon garlic, chopped

Episode 137 - Keep 'em Sharp

It's counter-intuitive but dull knives can be far more dangerous that sharp knives. For me, hand sharpening stinks. I can't do it very well and look stupid trying. So a few years ago I broke down and bought an inexpensive $30 electric sharpener. I use it every month or two and it is AMAZING. I'll never try to hand sharpen again. The video below gives you more detail. It's from a great source called the Webstaurant. Ciao4Now!

 

Episode 136 - Four Favorite Knives

I have way to many knives but there are four that I use 90% of the time. The four that I recommend are: Chefs Knife - 10-12 inch blade Bread Knife - 8 to 10 inch Utility Knife - 6-8 inch blade Paring Knife - 4 inch blade Below is a photo of the four knives. Below that is a handy chart from Milly's Store that you will find helpful. Click on it to see a larger version. How to sharpen them in Episode 137.