Ramen

When most Americans think of Ramen this is what they typically think of:

A small brick of dried noodles that one can cook in the microwave or on the stove.  There is usually a small flavor packet included with the noodles to give the broth some substance.  But it's a high sodium, cheap meal for college students and struggling artists. (Please see the scene in Josie and the Pussycats when Mel talks about how far a pack of ramen can go.)

But recently, I've seen Brittany Murphy's film, The Ramen Girl, and learned that Ramen is an important part of the Japanese culture.  And the Ramen featured in the film looks nothing like the styrofoam noodles pictured above.  One of the movie's focuses is on the art of making the perfect bowl of Ramen and how it can make some one's day better or worse depending on the mood of the chef when the food is cooked.  We've seen similar films where one's emotions go into the food that others consume, and usually to hilarious conclusions, but this one is different.  The other is finding what makes one happy.  (Brittany Murphy is a girl who hasn't been able to define herself except in relation to other people.  She is someone's daughter, girlfriend, lover, etc.)

Today, I had my very first experience with real Ramen.  I mentioned it at the latest meetup of the Order and was treated to it the following day.  I honestly wish I had been able to eat more it was so delicious.  (Side note:  trying to eat noodles with chopsticks while hungover is not an easy task.  Never mind how I know this.)  This, my friends, is what Ramen is supposed to look like.  The noodles are still in there, I promise, but they were fresh noodles and the difference was definitely noted.

Rainbow Cauliflower

photo from OpenWalls.com

While visiting my friend, H, the other day I noticed several oddly colored cauliflowers on the cooking show she had on in the background. We had a discussion about the dangers of genetically altering food and the current numbers of people with food allergies.  But in researching the Rainbow Cauliflower today, I have discovered that it hasn't been genetically engineered in a laboratory but rather through cross-breeding the way one would develop a new flower.(Check out this link for Purple Cauliflower for some quick info.)

Apparently, the cauliflower is not the only vegetable that has undergone some changes through careful selection and breeding.  I have to say that I was surprised to learn that Carrots have not always been orange.

Until the 17th century most carrots eaten Europe were white, yellow or purple. The orange pigment was added by Dutch plant breeders looking for a way to celebrate Holland's royal family. (Read more: http://www.dailymail.co.uk/news/article-514799/The-orange-purple-green-cauliflowers-scientists-claim-healthier-you.html#ixzz1Q1t2mypK)

There are certain foods that I've grown up to believe have a "natural" color.  Apples are red, Bananas are yellow, peas are green, etc.  But there are certainly different colors and varieties of Apples than the simple red ones featured on my grade school flash cards.  Why shouldn't there also be different varieties and colors of Cauliflower and Broccoli?  Would you eat Orange Cauliflower or Purple Broccoli or would you feel there was something "unnatural" about it?

It makes me wonder why we have these prejudices about food colors.  Is white Cauliflower more common because it's easier to grow and therefore easier to distribute to commercial outlets?  Were orange carrots more popular because of the connection to the Dutch Royal family and then simply passed into commonplace at our tables? Is there any chance of finding these other colors at a Farmer's Market?

Restaurant Week in Baltimore

Last night I went out with the Dads for dinner.  We ended up at a place called, Langermann's, for dinner and it was fantastic! According to its website it's Southern Inspired American Cuisine. I ordered off the Prix Fixe Menu and I was not disappointed. 

It started with "Seared Day Boat Scallops with Sweet Potato Hash in Butter Sauce," then I couldn't help but order the "Fried Green Tomatoes" as an additional appetizer.  Partly because I wasn't sure I would like the scallops, but mostly because I can't resist fried green tomatoes.  It's rare to see them on a menu outside of the Southern States so I just had to order them.  I know this opens a discussion about whether or not Maryland is a southern state.  The states like Georgia, the Carolinas, Alabama, Tennessee, etc. tend to call us Yankees (which is another issue altogether).  While the northern states like New York, Massachusetts, Vermont, etc call us southerners.  I prefer the term Mid-Atlantic because we aren't exactly southern and we're not exactly northern.

My entree was the "Pecan Crusted Free Range Chicken Breast with Roasted Root Vegetable and Shoestring Potatoes."  I don't really remember the roasted root vegetables, but they added a nice balance to the sweeter glaze on the chicken.  And, of course, who doesn't love shoestring potatoes?  I had a couple of Hot Butter Rums with this as well.

Then I rounded it all out with the "Poached Pears with Vanilla Ice-Cream and Late Harvest Riesling."  I was so full, yet completely satisfied at the end of the meal.  It was one of the best meals I have had in a long time and it was totally worth the points.