The One And Only, Tabasco.

Umm, aside from the Mexican state, the first thing that comes to my mind when I hear the name Tabasco is Louisiana hot sauce. I would describe this particular hot sauce as moderately spicy, red, of a thin viscosity, and versatile. For instance, while living at home I would often put Tabasco on my eggs, in burritos, on pizza, and best of all, in my clam chowder. Although I used Tabasco fairly often back home, I have not purchased a bottle this semester because I’ve felt like venturing out into new types of spices and brands.

I feel that Tabasco is a very tasteful hot sauce that can be used in a wide variety of dishes, and I would highly recommend it to anyone that has not had the opportunity to experience it. In adding this pepper sauce to a meal one can really spice up a meal that otherwise might be too bland. As I’ve mentioned, I always add Tabasco to my clam chowder, and I really can’t imagine eating chowder without this familiar taste.

Now, let’s personify Tabasco. In my head Tabasco would be a tall, thin, and lanky (similar to the bottle itself) man. Unlike the bottle, my version of Tabasco has slicked back black hair, kind of like a Ricky Ricardo from I Love Lucy—Tabasco would definitely be suave. Charismatic, yet witty, Tabasco would be into classic music from days long past, such as the jazz of B.B King, Duke Ellington, and Louis Armstrong. Obviously, because the product is so versatile, Tabasco would be comfortable around all types of people and in almost any circumstance. He would be cultured and full of exciting stories from his younger days. Tabasco would be well spoken and sharp as a knife. Overall, Tabasco would be the type of person that I would very much enjoy hanging out with, as would most people that would meet him.

That’s my Tabasco. He sounds like a pretty cool guy, now I just have to find him. Thanks for reading!

Spices And Flavors

More often than not I add some type of spice or flavoring to my meals. In general, I feel that my diminished sense of smell hinders my ability to fully taste foods, which is why I prefer really strong flavors that stand out. The spices and flavor enhancers that I add work to intensify the flavors of meals that otherwise might taste bland or even boring on their own. Hot sauces are used often, as are dressings, spices (such as curry), specialty sauces, and a host of Asian flavor enhancers (thanks to my roommate Harrison).

One of the most commonly used “spices” in my dishes, especially in burritos and on my eggs, is Tapatio hot sauce. My household is also a big fan of Sriracha, which seems to make an appearance at least once a day in some form or another. Aside from that we have a few flavors that we use from time to time: miso sauce, buffalo sauce, and various other herbs/spices, are among those used throughout the week.

The flavors that I have mentioned are housed in a variety of different locations throughout the kitchen. For instance, the Tapatio is found in a cabinet that also holds a bunch of spices and seasonings, whereas the miso sauce, buffalo sauce, and Sriracha are usually in the refrigerator. In fact, the fridge’s side door is usually overstocked with sauces, condiments, and flavor enhancers. For example, we currently have five different types of mustards, all of which are amazing.

Here are a couple shots of the spice/cooking cabinet, as well as a view of the various sauces and condiments that we house in the refrigerator:

Eating Out In Berkeley

There are basically two types of food that I go for while eating out in Berkeley. Perhaps the most commonly preferred dining options while eating out are the countless Indian restaurants that can be found in this city. I hadn’t had much experience with Indian food prior to moving out, however upon tasting the various spices and flavors that such establishments offer, I have rapidly developed a constant craving for Indian dishes. Whether it’s an Indian buffet for lunch, or a more traditional restaurant for dinner, curry, massala, naan, and biryani always leave me feeling extremely satisfied. In general, I prefer very strong and bold flavors, and most of the spicy Indian dishes provide just that.

Another Berkeley favorite is the Cheese Board Pizza Collective, which serves one type of pizza all day long. Because Cheese Board is located in North Berkeley I usually only have time to go there on weekends, however when I am able to make the trip it is always well worth the journey. Perhaps the collective’s self-description will explain why I love this place:

We are currently a collective of twelve people. Everyone who works at the Cheeseboard Pizza is a member of the collective with equal decision-making power. These is no boss, manager, or employees- it is worker-owned.

In general, I prefer to support businesses that are run in an ethical manner, and in choosing to operate as a collective Cheeseboard fulfills this requirement. Communally owned businesses ensure that everybody is treated equally, which promotes cooperation, fair business practices, and an overall better quality product.

In addition to having a great business model, Cheeseboard also cooks up the best pizza in Berkeley. As I said, each day the collective selects one pizza to be the ‘pizza of the day,’ which is then reproduced one after another throughout the day. Despite not having much choice upon arriving, I can always feel confident ordering whatever they happen to be serving on that given day because it is always a great pizza with high quality ingredients. Thin crust, vegetarian, and always containing an amazing cheese, the pizza of the day never fails to make my day. To give you an idea of what kind of pizza I’m talking about, check out this description of today’s pizza: Cremini mushrooms and caramelized onions, baby spinach, fresh Asiago and mozzarella cheeses, pinenuts, garlic olive oil and Italian parsley.

My mouth is watering just thinking about it.

Indian food and Cheeseboard, that’s what I eat on the few occasions in which I’m either too lazy to cook for myself or too carefree not to treat myself to some delicious food.

Here's a link to the Cheeseboard Collective:
http://cheeseboardcollective.coop/Pizza%20Collective/PizzaPage.html

Food Preparation

Okay, so for this post I’d like to describe the process by which I prepare a meal for my assigned cooking day, Wednesday. Typically, I begin thinking about which meal to cook for the house on Tuesday night. What this usually consists of is me having a vague idea of what food item I’d like to use, and then an online search of different websites to find a recipe that incorporates the item in a tasteful and slightly challenging manner. For instance, last week I really wanted to incorporate mushrooms into my meal, so I found two recipes that included the fungus, and proceeded to follow the recipe to the tee.

Upon finding the recipe online (often times from foodnetwork.com or allrecipes.com) I print out the ingredient list and bike to the local grocery store after class on Wednesday. Berkeley Bowl always has every item that I need, so I usually spend about forty-five minutes walking through its aisles locating one item at a time. Once the all the ingredients have been collected I bike back home and by that time it’s usually late enough to begin cooking.

Last week I cooked a “Hungarian Mushroom Soup” and a “Vegetable Pot Pie”, both of which incorporated mushrooms. After getting home and unloading all the required items I start the prep work. For this particular meal this meant that I had to cut and chop really large amounts of mushrooms, carrots, onions, parsley, potatoes, chives, paprika, and fennel (which was my first time using this vegetable). After doing all the chopping I felt kind of overwhelmed by the mass piles of raw vegetables that I saw sitting on my kitchen table.

From there, I tried to work out the timing of when each step of the cooking process would be done, so as to have the whole meal come together at the end, about an hour and a half later. So, overcoming my sense of uneasiness regarding the work that was to come, I began following the instructions for each recipe, one step at a time. Fortunately, once things started cooking and the mountains of vegetables were reduced upon being added in, I started to feel much more confident. While the pot pie was in the oven and the soup was simmering, I was able to put together a quick salad of spinach, tomatoes, walnuts, and raspberries.

About an hour and a half after starting the process, the soup, the pot pie, and the salad were all set on the table, ready to be eaten. At that point I knocked on my roommates doors and they emerged to help me eat all that I had prepared. Luckily, everything came out amazing, and I was rewarded by compliments for both dishes. The sense of accomplishment that I felt upon hearing their comments made the whole process well worth it, especially after having overcome the sense of bewilderment that I first felt upon completing the prep work. Soon after starting the meal the whole house was sufficiently full, so much so that I had leftovers that provided a wonderful lunch the next day.

Below are the links for both recipes, both of which I highly recommend:

http://www.foodnetwork.com/recipes/aida-mollenkamp/vegetarian-pot-pie-recipe/index.html

http://closetcooking.blogspot.com/2007/05/hungarian-mushroom-soup.html

My Three Ingredients

Hmmm… three items that I couldn’t live without. First off, let me say that I try not to be too attached to any particular item, so I would never say that I couldn’t live without an item. In any case, let me describe three items that are central to my cooking and eating habits.

First and foremost, eggs are by far my most eaten food item. In fact, I had two eggs for breakfast just a couple of hours ago. When my refrigerator is egg-less I feel a sense of lack that makes doing my homework nearly impossible. Well, that may be a bit of an overstatement, but I really can’t imagine life without eggs. What would we eat for breakfast? How would we continue making the thousands of countless foods/recipes that call for an egg? Not only are eggs an always-reliable source of nutritious delight, they are also incredibly versatile. Over easy, in an omelet, scrambled, pouched, in a burrito, in a sandwich, hard-boiled, soft boiled, etc. I could talk about eggs like Bubba talks about shrimp in Forrest Gump. Additionally, because I’ve grown up eating eggs, preparing them in a style that my mum or dad once cooked for me provides a strong sense of nostalgia. Overall, eggs provide an extremely tasty source of nutrition, while also being easy to cook, versatile, and a way to remember my roots.

The second food item that I can’t live without is an essential staple and the best-proven way to repel vampires. Garlic is by far one of my favorite foods because it can add a kick to almost anything that I cook. In fact, I’ve chopped more garlic over the past semester than I have throughout my whole life previously. I find myself adding garlic to a wide range of dishes, and when I forget or neglect to add it, the meal just feels incomplete. One way to eat the beautiful bulb that I’ve recently discovered is roasted and spread onto a piece of bread. In fact, my infatuation with garlic has pushed me to plant cloves into the Berkeley Student Organic Garden, which unfortunately, will be harvest while I’m studying in Argentina. Regardless, I’ll definitely be cooking with garlic for years and years to come. Also, please do share garlic-based recipes.

The last food that I would take with me to this hypothetical deserted island would be pasta. As mentioned in previous posts, pasta is one of the first items that I learned how to make upon leaving home. In addition to being incredibly easy to prepare, pasta, like eggs, evoke a strong sense of nostalgia when eaten. As I’ve said, my Italian mother used to serve me pasta fairly often. Also like eggs, pasta is pretty versatile, as it can be eaten in various forms and with a host of different accompanied foods. For instance, I love pasta with a pesto base, as I’m a sucker for all things basil. Spaghetti and meatballs is an old time classic that I’ll always have a soft spot in my heart for. Pasta and veggies. Pasta alfredo. Linguini and clams. Ohhh, I just can’t get enough pasta, now I’m hungry.

So, there you have it: eggs, garlic, and pasta. While they are all pretty basic food items, they are present in my favorite foods in one form or another, and I just can’t imagine going on cooking without these always-reliable comfort foods.

About Food

Prior to moving out of my parents’ house I had not considered food to be a topic worthy of deep considerations. As is illustrated by this blog, my thoughts on food have greatly changed since then. Although I had always enjoyed eating, my appreciation for excellent food previously emerged only upon having a plate set in front of me and it ended with my last bite. I had put little thought into the origins of my food, the content of what was being eaten, and the all the work that was being done in terms of preparing and cooking the meal. However, studying Urban Agriculture, nutrition, and food justice issues, in addition to cooking my own meals, has allowed me to really think about food in a holistic way, as a source of sustenance that can be made into an amazing meal while also being nutritious and sustainably produced.

For me, food has become a part of my life that demands much more attention that it once had. I realize that in order to treat my body in a respectful manner I must feed it high quality meals. Not only is food a way to improve my physical health, it has also become a way for me to work on my emotional wellbeing. I’ve found that eating a great meal really improves my mood, which in turn leads to a happier, healthier Erick.

Along those same lines, putting the time and effort into learning a new dish that ends up turning out better than expected has provided a weekly dose of therapeutic relief. Cooking allows me to perfect a project on a weekly basis, and the satisfaction that comes after spending one to two hours working on a meal is unlike any that I had previously experienced. Cooking has become like yoga for me, in that it offers a new challenge every week while also providing me with an opportunity to slow down and take a break from an ever increasingly stressful school workload. Overall, cooking offers a sort of relief valve by which I am able to de-stress and improve upon a very practical and useful skill.

Food Evolution

As mentioned above my eating habits have changed greatly over my life. One change that I alluded to in my last post has to do with my move away from fast-food as a common source of nourishment. For instance, in Los Angeles having a car and an endless selection of fast-food restaurants to choose from meant that I would often end up eating a greasy burger and fries in between classes, or even at 3:00am after a long night out. Not only are there less fast-food restaurants in Berkeley, but not having a car has meant that I don’t venture out for cheap and greasy food in the middle of the night. Instead, I am much more likely to fix myself some food at home, or, I might forgo eating past midnight all together, because I know that doing so is a healthier choice.

While I have said that my roommates have greatly influenced my eating habits, I also credit the Northern California culture as a whole for instilling healthier habits into my daily routine. For instance, the vast number of farmer’s markets means that there is always fresh, locally grown produce within reach. Additionally, the organic and slow-food movements, which are widely popular in Berkeley, have worked to change my food choices for the better. Basically, when you see the people around you eating healthy, it’s hard not to make similar choices.

Although I try to limit how often I eat out, I have also noticed a change in the types of foods I select when doing so. For instance, I might order a vegetarian plate at a restaurant because I know it’s healthier for me, and because meatless plates tend to be cheaper, which works out well for me now that I have no income. Also, because there are so many more health conscious restaurants in Berkeley, I am able to eat well even when eating out. For example, some of my favorite places to eat while on campus are Mediterranean and Indian restaurants, both of which tend to be much healthier than the types of places I would eat at while in Los Angeles.

In all honesty, almost every aspect of my eating habits has changed since I left home. The biggest reason for such a dramatic change is that I no longer have a mother by my side to do all the cooking and grocery shopping for me. While my mom always had a stocked refrigerator full of readymade and leftover foods, I am often times left staring at into the fridge without any clue as to what I can eat. Sometimes I can’t find the time to go grocery shopping and as a result I end up eating fruit all day, which is always in full supply in my current household. Other times I find myself only eating fruit because I’m just too lazy to actually cook a hot meal.

Although much has changed, I have definitely retained preferential tastes from back home. For example, eggs and burritos were two foods that my mother would make fairly often, and as you have seen, these are two items that I eat on a regular basis. Similarly, my Italian mama makes pasta dishes almost every week, which is something that I have found myself doing since moving out of her house. This is especially meaningful because it allows me to call my mother for advice when cooking Italian food, advice that she is extremely happy to give. Overall, in having to learn how to cook one meal at a time, and calling my mother for tips in doing so, we have connected on a level that was not possible while I still lived under her roof. Food has become a common interest that has brought us closer together, despite being four hundred miles away from one another. I love you mama.