Showing posts from March, 2007

The Omnivore's Dilemma

Whooo! I just finished reading this Michael Pollan's book, named one of the 10 best books in 2006 by the NY Times. And what an excellent read it was. Over the last few weeks I almost missed my subway stop more than a few times on my commute to work because I was too much immersed in learning all about the omnivore's dilemma -- that is, what a modern man is to eat everyday?

The concept was as simple as it can be -- what am I going to eat today? What is it that I am eating? Where did it come from? How did it find its way to my plate? The book was divided into three sections: industrial/corn; pastoral/grass; personal/forest. The author traces the footprints of all the food ingredients back to its fundamental roots. Then, in the end, armed with the knowledge of the what, where, and how of the food, he sat down and enjoyed (at least tried to enjoy) the meal.

But why?

Mr. Pollan made a strong case with this question: why wouldn't you want to know who makes your food? We worry abou…

"Easy" Pizzas

My innate Chinese cheapness usually compels me to cook every single night. But there are times I just can't come home with enough energy to make a meal. We have recently exhausted nearby takeout spots, so we tried the Olive Vine Cafe, a middle eastern place, for some falafel and pizzas. The falafel was bad -- lukewarm and too dense. But the pizzas were simple and good. They used pita bread as the crust, and all sorts of toppings. This is quite similar to Barefoot Contessa's tartines. I realized that it is the perfect way to use up leftover food. And I also began to feel ripped off for paying $9 for each pizza. Hence two nights later I made my own versions of the same thing.

The first one has onions, roasted red bell pepper, and leftover skirt steaks that was marinated in soy sauce, ginger, rice wine, and garlic. The second one is topped with fresh mozzarella, cherry tomatoes, and fresh pesto sauce. The last one is almost a breakfast pizza, with sauteed vidalia onions and bacon …