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Gastro Friday: Prison Spreads

The article that inspired this post from the Summer 2008 Gastronomica

When I tell people that I enjoy studying food habits of different cultures, they automatically assume I am talking about different ethnic cuisines. But in reality, there are a lot of non-ethnic subcultures in the U.S. that form their own distinctive cuisine, and the most interesting one I have researched thus far has been the cuisine of “spreads” that have formed in U.S. prisons. It’s not a new topic (inspiration came from an old issue of Gastronomica magazine), but that doesn’t make it any less intriguing…

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March 12th, 2010
Posted in Gastro Fridays, The Gastronomical Leena | Comments

Amuse Bouche: Endangered species sushi in Santa Monica!

Santa Monica airport sushi joint, Hump, charged with illegally selling whale meat in their restaurant.

Source: March 11, 2010 LA Times Food

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Amuse Bouche: Noun. Etymology: French: literally, entertains the mouth. A small, complimentary appetizer served at the beginning of a meal to awaken the taste buds. Leena Eats definition: a quick shot of gastronomic knowledge for the brain.

March 11th, 2010
Posted in Food News, amuse bouche | Comments

Amuse Bouche: Fish–cooking to extinction?

Hell no! Eating green, underutilized, sustainable fish is the new trend in the kitchen.

Source: March 10, 2010 Chicago Tribune Food Section

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Amuse Bouche: Noun. Etymology: French: literally, entertains the mouth. A small, complimentary appetizer served at the beginning of a meal to awaken the taste buds. Leena Eats definition: a quick shot of gastronomic knowledge for the brain.

March 11th, 2010
Posted in Food News, amuse bouche | Comments

Amuse Bouche: Love Gastronomica Magazine?

Check out their new anthology of food essays!

Source: March 10, 2010 NY Times Food Section

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Amuse Bouche: Noun. Etymology: French: literally, entertains the mouth. A small, complimentary appetizer served at the beginning of a meal to awaken the taste buds. Leena Eats definition: a quick shot of gastronomic knowledge for the brain.

March 11th, 2010
Posted in The Gastronomical Leena | Comments

Amuse bouche: What’s for breakfast in Texas?

Tacos! My kind of town.

Source: March 10, 2010 NY Times Food Section

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Amuse Bouche: Noun. Etymology: French: literally, entertains the mouth. A small, complimentary appetizer served at the beginning of a meal to awaken the taste buds. Leena Eats definition: a quick shot of gastronomic knowledge for the brain.

March 11th, 2010
Posted in Food News, amuse bouche | Comments

Leena Eats: Noodle Theory in Rockridge (Photo Essay)

Noodle Theory makes a damn good short rib.

Not the cheapest noodles in the area, but definitely a gourmet spin for a decent price, with Niman Ranch meat and what tastes like handmade noodles and interesting pan-Asian combinations.

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March 10th, 2010
Posted in Food Porn, Leena Eats, Rockridge | Comments

Amuse bouche: Casu Marzu is a popular Sardinian cheese filled with maggots, which have to be eaten alive (dead they are toxic).

Source:

http://www.bootsnall.com/articles/09-09/10-weird-food-delicacies-from-around-the-world.html

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Amuse Bouche: Noun. Etymology: French: literally, entertains the mouth. A small, complimentary appetizer served at the beginning of a meal to awaken the taste buds. Leena Eats definition: a quick shot of gastronomic knowledge for the brain.

~LTG!

March 9th, 2010
Posted in amuse bouche | Comments

Amuse bouche: Families in Ecuador often raise cuy (guinea pigs) inside their homes, until they get the size of small dogs (usually around a holiday), when they are eaten.

Source:

Menzel, Peter and Faith D’Aluisio. Hungry Planet: What the World Eats China: Ten Speed Press, p. 116.

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Amuse Bouche: Noun. Etymology: French: literally, entertains the mouth. A small, complimentary appetizer served at the beginning of a meal to awaken the taste buds. Leena Eats definition: a quick shot of gastronomic knowledge for the brain.

~LTG!

March 9th, 2010
Posted in amuse bouche | Comments

Amuse Bouche:Before Spain colonized Mexico, native Americans had access to only two kinds of meat: turkeys and dogs.

Source:

Katz, Soloman H., ed.  s.v. “Mexico.” Encyclopedia of Food and Culture, Vol. 2. United States of America: Thomson-Gale, 493.

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Amuse Bouche: Noun. Etymology: French: literally, entertains the mouth. A small, complimentary appetizer served at the beginning of a meal to awaken the taste buds. Leena Eats definition: a quick shot of gastronomic knowledge for the brain.

~LTG!

March 9th, 2010
Posted in amuse bouche | Comments

Leena Cooks: How to make a kick-ass rack of ribs w/ an electric smoker

My first two rack of ribs--utter meaty goodness.

I love a nice rack of smoked pork ribs. The way the fat caramelizes into crispy chunks of deliciousness, the way the dry flavors the meat so much, you don’t even need bbq sauce, the way the meat just falls off the bone…and the general laziness that can ensure whilst smoking said ribs with an electric smoker.  Thankfully, Santa Claus knew how I lazy I was and that the electric smoker was more affordable (only $70) and more adapted for my environment.

Santa must know how much I like pork.

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March 8th, 2010
Posted in Leena Cooks, Mains, Meat, Ribs | Comments
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