WRITING CULTURE 2012: Film, Food & Beyond

Listening to Katherine Vaz tonight was like being transported to a different realm.

The power she has with words and with creating scenes makes it very easy to feel as though you are a part of them. I enjoyed her reading from her new book that is soon to be published, “Below the Salt”.  A few quotes that really stuck out to me included “for every 5o notes about fright, there are 30 about joy”, “so much of love is not worrying about what happens next”, and “happiness is simply the purity of not wanting anything else.” I think these are amazing and a testament to the range of emotions she conveys through her writing, it describes her ability to showcase love in the midst of tragedy.

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Breakfast is the most important meal of the day, and what better way to start the day but with eggs. Did you know that eggs are the only source of food that contains vitamin D?  Eggs are also high in sulphur content which can promote healthy hair and nails. There are many other health benefits of eggs, but this is not what I’m here to talk about. What I want to talk about is how something so simple like an egg can transform into a something so creative and different!

Omelettes are my go-to breakfast in the morning. Making omelettes allow me to apply my creativeness and create a variety of tastes and textures in one meal. To make an omelette is really simple. Take two beaten eggs and incorporate your favorite fillings. Now the best thing about this dish is the variety of cheese, meats, and vegetables that can be mixed in. With the right ingredients and the right cooking time, omelettes can bring your taste buds to a whole new level. Experience various flavors and taste by trying other cultures omelettes. Making omelettes take time, so for me to have this dish, I must have at least an hour to spare to just sit and enjoy this fluffy creation. But in this 21 st century, omelettes  are now on the go and in a roll!

I recently had my first omelette on a roll at the Gramercy Grill. I went with the classic Western omelette that contained diced ham, green peppers, and onions. It is often a platter served with a side of hash browns or homemade fries, but not this omelette. I purchased this omelette for on-the-go, therefore the omelette was tucked between a warm roll.

When I took my first bite, the heat of the omelette instantly warmed my body up. After chewing past the light and airy roll, I discovered a nice layer of ketchup and mayonnaise dressing. Now, that may sound disgusting, but it surprisingly works! I thought the cold was a refreshing surprise from the heat of the omelette and that the ketchup married well with the egg. Soon enough, I got a crunch from the green peppers, a sweet taste of the onions, and the saltiness of the ham. The experience was not only satisfying but filling, for only $2.75. I would definitely go back, but perhaps I’ll try something different, like their Egg White Omelette.

Upon entering Emperor Japanese (96 Bowery St, NYC) I got the feeling of a very homey and even communal experience, in a good way. This place is not ragged or run down like most small mom-and-pop joints I have, for various reasons, landed in. There is a certain hustle and bustle, humming with indecipherable conversations all around.

One menu is handed to each group. Going green? Probably not. I was not bothered by this, however, those that intend on ordering less or not sharing the bill might be, as unconsumed orders are charged extra, per lb. You can always order more though, so take it easy.

Each diner is seated by an electric hot plate which will hold the broth of their choice (see menu) at their desired temperature. Patrons use a slotted ladle to submerge the various raw proteins and vegetables into the flavored broth, to be cooked.  The menu is varied from what most people would consider “regular” to “exotic”, from Chicken to Pig Blood.

I had Shrimp (whole, shell on), sliced chicken, sliced beef, fish tofu, fried tofu, chicken dumplings, Bok Choy, Bean Sprouts and Green Tea.  To accompany them I chose the spicy Szechuan broth, soy sauce with scallion, Hoisin sauce and sweet chili sauce. There is an empty bowl and white rice provided if you choose to drink the broth. Everything was very flavorful except the broth. It was spicy, which should be obvious by the name, but lacked depth, was under seasoned and especially deprived of salt.

The experience is interactive and personalized. I found the price to be reasonable but not cheap and assume they make bank in the winter time. If you are prepared to smell like multiple types of food to please your eyes and belly then I recommend you pay them a visit (easily accessible by MTA: B,D,N,Q,J,Z and M15,M22,M103).

The bagel is a New York staple. You can find it at most corner stores, any food cart and pretty much every deli. But Pick-A-Bagel is the place to go if you want a decent bagel close to campus. By decent I mean one that isn’t so dry and cardboard like that it sucks the saliva right out of your mouth. But Pick-A-Bagel is  kind of annoying. I went in search of the elusive Scallion-Lox cream cheese and was disappointed to find out that not only does Pick-A-Bagel not have scallion lox cream cheese, they do not mix the scallion and lox cream cheeses they proudly display.

So I settled for a the scallion cream cheese on a cinnamon raisin bagel, and it was still delicious. It may sound like an odd combination, but it is the perfect melange of dough, cream, salt and the oniony flavor of the scallions. Every bite is filled initially with a crunchy bite of the crust, then a soft release as your teeth sink into the doughy bagel.  And just as you prepare swallow that bite there’s slight hint of the sour of the cream as it all slides down the back of your mouth. Taking the bite completely into your mouth it’s hard for your taste buds not explode as they revel in the complexity of this one bite.  And then it happens again and again until you’ve vacuumed an entire bagel into your pie hole like a caveman. Grab a cup of large coffee and wash it all down. I could do this every morning till my gut bursts with the complicated flavors and textures of an early morning meal.

Green, yellow, red, big, small, sour, sweet, mushy or crispy- there are so many different kinds of apples!

You pick an apple from the tree, if you want it sweet and ready, you should pick it up from the ground, but if you are into sour and crispy, pull it off the tree. I love sour. Green, round, juicy, young, big apple. You cut it and drops of juice are leaking down the knife. You take the first bite and feel the sourness of the apple. As I am  describing this fruit, your mouth is probably watered now because it evokes your own memories of eating an apple. I love apples, they are full of vitamins and can prevent many diseases, including cancer.

The Everything Bagel is the go to snack for me.  A variety of flavors packed into a simple, compact treat.  Double toasted and globs of cream cheese make it irresistible!  You unwrap the bagel of its tinfoil cocoon and you are hit with the aroma of garlic, sesame seeds, and poppy seeds all rolled into one.  The first bite is a toasty, gooey, warm sensation! Cream cheese oozes out as I hunch over and let it fall onto my makeshift tinfoil plate.  the garlic and onion dominate other flavors of the bagel but combined with the milky rich flavor of the cream cheese you get a before and after affect.  The strong seasoning of the bagel followed by the smooth cream cheese to cleanse your pallet.  The only drawback is the breath you might have after but its a small price to pay all things considered!

Aquafina Aquafina everywhere….

Water is the drink of the gods, its the stuff that no matter what your culture, ethnicity, age and status is good for you. Yet we spend so little time really analyzing which water source we prefer to drink from.

Water is plain, I’ve been told, boring even, but how can this be? There are infinite water sources that are mined for the product and so numerous tastes and varieties to chose from. If you can’t tell the difference between waters then perhaps you have been brushing your tongue too hard and nulled your taste buds, or you should consider drinking and eating in a quiet and calm environment whilst not being stimulated by any media sources (TV, computer, phone, music etc) Really try and connect with what you are putting in your mouth.

For me, good tasty flavorsome water invokes swimming in the Dordogne in the south of France as a child , that first toe dip in the river would send a shiver down my spine, just like the first sip of cool spring or mineral water does now, a glass of the right water should almost make you feel like you are being caressed on the outside whilst being simultaneously being  refreshed from within. There should be no bitter or salty aftertaste, and it should feel smooth going down your throat, soft even.

My Aquafina this morning is chilled to antarctic levels as is popular in the US. As a Brit, I like things a little nearer to room temperature, a more natural and therefore comfortable level for the body. Gripping the soft (cheap) bottle with my hands. I squeeze a little to pour the liquid carefully into my mouth. Visually its perfectly clear, just how I like it, no floating anomalies, UFO’s (unidentified floating objects) or cloudiness. But the taste, although not terrible, is giving me more Hudson river than riviera undertones. This is municipal water, re hashed, re worked somethings have been added, some taken away, more messing around with a product that should need little improvement. It has a faint chemical aftertaste, that lingers a minute too long after the water has been swallowed, and  my thirst is quenched yes, but I expect more.

Unlike water from a tap, spring waters and minerals waters should be respected for their purity, and admired for their essence, thousands of years in the making, a gift from the earth to man. You can virtually taste the journey in the subtle mix of limestone, volcanic activity and dolomite in every sip. Today I am left wanting, tomorrow I will enjoy a superior experience with a brand that deserves my hard earned dollars.

I decided to drink the Naked juice for my breakfast. I chose the blue machine. NAKED, boosted 100 % juice smoothie wakes me from deep sleep. Rich flavors of blueberries, blackberries, apples, and banana blended tightly and hold the juicy tastes in just one bottle. The fruits were naked and hugging each other with their own flavors. I felt healthier than having Tropicana juice or Snapple because valuable fibers are still in it. So, my stomach does not hurt by having citrus fruit.

Today I had Kelloggs Special K Pastry Crisps strawberry snacks bar as my breakfast and I kind of like it. The sugary and pinky thin strawberry layer in middle of the crisps makes it more delicious. After the first bite of the bar, I felt a fresh strawberry was melting softly while going down in my throat. I may have it as breakfast more often, and 100 calories in per pouch is ok I guess.

White Chocolate Mocha is more chocolate than coffee (which is great for me because I’m not a fan of coffee black). The taste is sweet, the whipped cream makes the drink thick and creamy, once the drink has passed the scorching hot phase. My favorite part of this drink is that I can’t taste the brittle, strong taste of pure coffee. The wonderful, luscious taste of white chocolate mixed with whipped cream really brings out the sweetness of the drink. White Chocolate Mocha’s taste can probably only compare to the level of sweetness cupcakes explode with. Cupcakes have the perfect combination of spongy cake and sweet, intoxicating frosting.

Once a White Chocolate Mocha from Starbucks is warm and has thickened with the whipped cream, it takes you back to sitting under blankets watching Christmas movies – warm and sweet.