July 30, 2011
Posted by foodnearsnellville under Blogging
, Cookbooks/Books on Food
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I have a wife who is half Japanese, and a mother-in-law who comes from a small fishing village on the coast of Kagoshima Prefecture on the island of Kyushu. My mother-in-law is from peasant stock, and hardly interested in pretending to be a urbane sophisticate. My interest in Japanese food is part a product of personal fascination with things Japanese, but also partly practical. I have to feed my in laws. And to that end, the Doraville roll just doesn’t cut it.
For those of us who lack Japanese blood, Japanese rearing, a year in Japan as an English teacher, or perhaps some time as an izakaya chef, there is one reference you should get your hands on beyond all others. I say this, not as someone who has read extensively about these issues, but as a scholar, who has an advanced degree from a good university, and thus has had to become a world class expert on a topic at least once in my life. I’m claiming some skill in learning, and some ability to recognize a great book when I see one.
Shizuo Tsuji's masterpiece is a must read for food bloggers and aspiring food critics.
Shizuo Tsuji’s tour de force cookbook and thorough blow-by-blow discussion of the Japanese meal, “Japanese Cooking: A Simple Art” is a must read. Either you have read it, you have acquired what he knows through personal experience, or you simply don’t know what you’re talking about when it comes to the Japanese meal.
To show what this book can do for the food blogger and food critic, we’ll start with some common misconceptions.
Misconception 1: A Japanese meal begins with miso soup, salad and rice. It continues with an entrée, and ends with a sweet dessert.
Uhm, no. A traditional Japanese meal ends with things like miso soup and rice. In fact a traditional meal might be little more than rice and pickles (tsukemono).
The basic components of a Japanese meal.
The four course Japanese meal starts with clear soup or sashimi, proceeds to grilled, steamed, simmered, or deep dried food, perhaps includes a salad, and ends with rice, miso soup, pickles, tea and perhaps fruit. And in this vein, the first part of Tsuji’s book, the part that talks about technique, lore, ingredients, the part less focused on just the recipes, is laid out in the order of the Japanese meal.
Misconception 2: Sushi is the highlight of the traditional Japanese meal.
Sashimi highlights a Japanese meal, especially if you are a guest.
No. High quality sashimi is what an ordinary Japanese family would give to a guest to show them respect. Preparing most sushi requires special skills, skills the average housewife does not have. To think that sushi is common food is to reduce the whole of Japan to a nation of sushi chefs.
Misconception 3: Ramen is Japanese food.
The Japanese consider ramen noodles to be of Chinese origin.
The irony of this situation is that everyone thinks ramen is Japanese except the Japanese themselves. Ramen, like yakisoba, is considered by the Japanese to be a Chinese import. It is, however, a popular import, much as sushi is a popular import in America.
Misconception 4: I have done a good job as a food critic by talking about a Japanese restaurant’s ramen and their sushi.
Sad to say, this makes about as much sense as discussing a hamburger joint’s French fries and shakes, as opposed to their burgers. But 90% of the criticism of Japanese restaurants in Atlanta can’t get past the ramen or the sushi. Although a place with great French fries and great drinks is worth noting – maybe you go to the restaurant just for those – it doesn’t capture the whole of the eating experience.
Misconception 5: I can determine the authenticity of a Japanese restaurant by the quality of its ramen.
See Misconception 3 above, and think about it a while. Yes, I’ve seen Atlanta food bloggers try this one out as well.
Misconception 6: I can determine the authenticity of a Japanese restaurant by the quality of its tuna sushi.
This isn’t strictly from Shizuo Tsuji’s book, but it’s an issue worth mentioning. I’ve seen Atlanta bloggers go down the path of complaining about the tuna sushi in Japanese restaurants, and holding it a against the establishment. And to be plain, a good chunk of deep red bluefin nigiri was my first love in nigiri-zushi. But bluefin is a currently a step away from being classed as an endangered species, and making any judgments on the basis of tuna is exceptionally crass.
Misconception 7: All Japanese restaurants have a sushi bar.
Only in America are we so in love with sushi that all Japanese restaurants have to have sushi bars. Americans are so in love with sushi that Thai restaurants have sushi bars, as do higher end grocery stores. As an example, it would be unthinkable for an Atlanta izakaya to lack a sushi bar, but that’s by far the common state of affairs in Japan.
There really is no restaurant I love more than an izakaya, and no matter how many trendy American restaurants like to put that on their website they never get it right.
Zack Davisson, in his review of Izakaya: The Japanese Pub Cookbook.
July 28, 2011
The Roswell Tap is a pretty restaurant, a virtue not easy to emphasize enough. There is a huge oak tree in front of the restaurant and outdoor seating in front of the oak. The house in which the Tap lives has plenty of glass, and the light through the glass makes for a wonderfully visual experience.
The food is pretty good too. They have a house salad with added bits such as pine nuts,kalamata olives, and hearts of palm. Their Pittsburgh Club sandwich has a layer of meat, a layer of peppered slaw, and then a layer of french fries. The bread is a soft white with a hard crunchy crust. Their mussels are flavorful and earthy; no heavy creams are there to drown out the flavor of the seafood.
I want to thank Northside Food for reviewing this restaurant, and without that review I wouldn’t have tried this place. For those near Roswell, this is a bar well worth considering on your regular rotation.
One last point: the pale green house isn’t the easiest thing to see as you drive north on Alpharetta Street. Once you see the longish yellow strip mall to the left, look to the right for the house. You probably won’t see the “Tap” sign until it’s too late.
The Roswell Tap
1090 Alpharetta Street
Roswell, GA 30075
July 27, 2011
It’s not actually Japanese, it’s a Russian cultivar, a member of the purple tomato family . It has a pinched top, and thus looks like a kind of pear. Don’t let the looks fool you, this thing has incredible flavor.
I’ve been lucky enough to have a coworker that grows these things. He tells me they don’t refrigerate well, you need to store them at room temp and eat them quickly. They don’t need much more than a little cracked pepper to deliver delicious flavors.
Notes: Interesting links to the trifele can be found on the Tomato Gardener, This Garden is Illegal, and Moonglow Gardens. Things from Scratch has a beautiful picture of growing plants. The blog Tomato Lover has more than one article on the trifele, of which this the article, “The Move Into Red”, has the best photograph. Austin Urban Gardens has a short blurb on how the trifeles taste.
July 25, 2011
It’s a cookbook I’ve had for a while now, and one I’ve been meaning to write about, mostly because it’s fun. A serious “this is how you prepare 18 course meals topped by those budget breaking bottles of wine?” Of course not. Is it a book a guy with a grill, a stove top, a decent beer, and a few utensils can take a shot at? Absolutely.
A fun cookbook, not just for guys (though it pretends to be).
The core of it are single item offerings (usually) by name chefs. Tom Colicchio does the intro. Atlanta favorites are contributors. Ria Pell offers Fish and Grits on page 46. Linton Hopkins offers roast chicken on page 136. Hugh Acheson does Bread n Butter Pickles on page 177. And a recipe akin to one my mother learned from a pregnant coworker from New Orleans lives on page 173, shrimp boiled in beer. My mom once nearly ended up in a brawl with a general’s wife who insisted her shrimp must have been flown in from the coast.
I miss my mother, and her shrimp boiled in beer. May she rest in peace.
Nope. But beer can kill that fishy whang off your frozen shrimp.
It’s a good cookbook for diabetics because most of what is cooked here can be eaten safely by diabetics. Not to put too fine a point to it, but diabetics should be living on meats (or cheeses), raw veggies, cooked (preferably grilled) veggies, and carefully managed bites of starches. This cookbook is a great way to add variety to the proteins a diabetic eats.
Highly recommended. If you like the idea of also getting Esquire magazine, the year’s subscription inside the book almost pays for the cost of the book.
July 21, 2011
Back in the days before stir frying was common, there was the eating event called “Mongolian Barbecue.” I can’t speak for civilian culture. I grew up around Air Force bases. Mongolian BBQ was A Very Big Deal at officer’s clubs well into the 1980s. I’ve seen my share of generals making monkeys of themselves in front of hula girls on Mongolian barbecue night.
I’m trying to decide if that wasn’t a historical anomaly, 1950s culture projected forward, akin to someone still doing limbo dancing and singing folk songs on ukeleles. In any event, fast forward to the 21st century, and now you have the New American Stir Fry, as exemplified by Chow Baby. And the advertising is so slick that someone like me doesn’t catch the hint, that this new fangled from-Mars style of eating is the old chrome plated drive on brick road Mongolian BBQ repackaged for a generation for whom the phrase “Mongolian BBQ” evokes real Mongolians serving authentic dishes.
The availability of brown rice was a plus for us.
There are three of these eateries around town, 2 of them called the Real Chow Baby and one called Big Chow Grill. And they are similar, yet not, to the chain Genghis Grill. For one, Chow Baby has the feel of a small chain. It’s not as slick or as packaged. It knows the Atlanta landscape and Where You Have to Be to Count in the Atlanta Food Universe (places like Howell Mill Road, instead of Mall of Georgia). Staff are well dressed and plentiful, and when “Billy Jean” by Michael Jackson pops up on the omnipresent, loud speakers, staff will dance to the music.
This article will be talking about the Ponce De Leon location.
Ok, the deal. You get two bowls, one for meat and one for veggies. Fill your bowls up with what you want, and if you’re me, avoid the wet sauces as they’re full of sugars. You get a swizzle stick as well, and you’ll put that stick into your bowls when you leave your food to be stirred. You’ll write some identifying scribbles on the stick, so staff can find you. Then leave the bowls in the queue for staff to grill.
Staff then cooks the food on a round grill. After it is prepared, staff gets the cooked food back to you.
There are some important, small details that made this a better experience than alternatives, such as Genghis Grill. The lines are shorter, once you’re in the restaurant. This may not be true at Howell Mill but it is true at Ponce. Lines for Genghis at Mall of Georgia can take 45 minutes to navigate, mere minutes here. They serve brown rice at the Ponce location, and my wife was able to get a small bowl of it beside her grilled items. They have basil as an option here. You would be surprised how much flavor a couple basil leaves add to a stir fry.
Downsides? There is complimentary valet parking at the Ponce location. I’m old fashioned, I like to park my own cars. I know why they do it here, it’s cramped, but I’d rather park myself. This location can get crowded easily, so it’s best to arrive early. Otherwise, it’s a better managed Mongolian experience than any other I’ve had in this town, and it’s pretty convenient to those of us living along highway 78. It’s certainly a reason to go into town, visit the Fernbank and then head down Ponce for a bite to eat.
The Real Chow Baby
782 Ponce De Leon Ave NE
Atlanta, GA 30306
The Real Chow Baby
1016 Howell Mill Rd NW
Atlanta, GA 30318
Big Chow Grill
1 Galleria Parkway
Atlanta GA 30339
P.S. – I highly recommend Marie Let’s Eat’s review of these restaurants.
July 16, 2011
July 3 – Big Shanty Smokehouse
Original review of Big Shanty is here.
This was a makeup for my family being largely out of town on Father’s Day. A special was available: Turkey Ribs. My wife ordered it, and ended up regretting it. She told me, “I thought I was ordering turkey and ribs.” They weren’t bad tasting, just nothing special.
We had a bit of a disagreement over which pork product was better, the pulled pork or the chopped pork. My daughter loves her pork pulled. I was more impressed with the dense, smoky flavors of the chopped pork.
Turkey ribs at Big Shanty. Not bad, but my wife thought they were something else.
Steve's Sampler. Far better brisket this time around.
July 4 – Fox Brother’s Barbecue
Original review of Fox Brothers is here.
Largely enjoyable. The superior quality of Fox Brother’s sides tends to make any changes in the ‘cue seem trouble free modifications. One was notable this day however, a much more tender rib product and a lot less smoke flavor. I direct tweeted BuHi about it, who suggested the ribs may have been partly foiled and pointed me to the 3-2-1 method of BBQ creation.
Fried pickles. Fried jalapenos. Just excellent.
Chicken and ribs. Ribs hidden behind some sauces.
Wings, brisket, and pulled pork.
July 9 – Heirloom Market Barbecue
Original review of Heirloom is here.
Finally got my family here. I knew this place would be a hit, with the Korean touches and my daughter’s love of pulled pork. The lady behind the counter snuck my wife some ribs at the last moment. I never fail to be impressed at the quality of service in what is an eatery heavily oriented to take out. It can be exceptional.
The brisket wasn’t as fatty as last time and as a consequence, was merely good as opposed to mind blowing. Really good ribs, really good pulled pork. My wife was a little disappointed in the Asian yam chips. The french fries were a big hit with my wife and daughter.
Ribs! also brisket, iirc.
Brisket and pulled pork.
July 14, 2011
In my wife’s lexicon, our meal at Empire State South has become “The Disaster”, a peculiar way to speak about a meal where of the 5 dishes we ate, 4 were nominally good and 3 were really good. But there were service issues and a difficult to navigate menu, which amplified the problems my wife often has in new restaurants. As for me, I knew upon reading the restaurant menu days before that it would present difficulties to someone such as me. This restaurant is a little too fond of sweets on meats, of putting jams, jellies and preserves on their proteins, and in general appears to design dishes for the carb loaders of the world. But I was thinking, get a salad, get an entree, what could go wrong?
The bottle of water at the table was a nice touch.
For one, this was the salad – the only salad – we had available to us:
Pretty, and my wife thought it tasty. But when she ordered it, she was expecting at least some lettuce and carrots, perhaps a tomato or two. Instead, she ended up with the beast that was soon dubbed the diabetic coma salad, and of course though she asked for the dressing to be put on the side, it was not. Staff, it seemed, weren’t paying that much attention to what she was asking for.
Entrees came, along with a side of collards.
Shrimp and grits. Really good, smoky flavor in the grits.
My daughter loved her shrimp and grits. This was by far the most successful dish we had. “The grits were a little smoky,” she told me. The smoked trout had a very mixed reception, however.
While I thought my trout to be a trout on a biscuit in terms of size, it at least delivered a ton of intense smoky flavor. My wife’s trout, on the other hand, was dosed in enough of a citrus dressing that it was spoiled for her. I believe the same dressing was used on the tomato next to the fish. Staff blunder #2.
The collards: again, a very small serving of food, but quite good, first rate.
We were offered desserts, but we found none of them appealing.
To summarize, our experience was mixed. The technical skill of this restaurant is high, and when they could deliver food, they did so well. But the menu choices leave much to be desired for someone who eats like me. As a result, I can only recommend this restaurant to certain types of people.
If you’re a foodie, of the kind for whom others can have your bagel when they pry it from your cold, dead hands, then run, don’t walk to Empire State South. For diabetics, people on diets, people with food issues in general, the menu, as I found it, is not for you and I cannot recommend this restaurant.
To note, I believe there are easy fixes to my issues, such as providing a simple house salad, shorn of carbs, or providing entrees with vegetable choices more akin to the “Super Food” item, seen here and here. But until I see them, I can’t recommend Empire State South in general.
Empire State South
999 Peachtree St NE
Atlanta, GA 30309
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