#20 | Just put the F*cking Turkey in the Oven!
🐝 Hives are Not Saving Bees
T-Day is eleven days away, so have you ordered your turkey yet? I imagine you’ve seen the headlines in regards to farmers worried about not having enough small-sized birds ready for the holiday.
Not to worry! We have professional advice for you from Aunt Mary below.
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If you’re stressing about the upcoming holiday in a couple weeks and you’ve never cooked a turkey yourself, here’s some good advice from Aunt Mary: “Just put the fucking turkey in the oven!” Aunt Mary of course, is Mary Risley, founder of Tante Marie Cooking School and Food Runners. Mary goes on to say: “Don’t worry about it, turkey never really tastes good. I’ve never had an OUTSTANDING turkey, whether it’s been brined, whether it’s been cooked in a paper bag, whether it’s been barbecued or deep-fried…it still never tastes any good. It’s just turkey, it tastes like cardboard and I say just put some butter salt and pepper on it and stick in the oven!
We will be back next week with more detailed turkey advice, which includes brining and the easiest way to carve a bird, but don’t tell Mary.
Preeti Mistry’s Guide to Eating Out for Diwali this Weekend
I have always secretly wished non-Hindus would take up Diwali the way (as obnoxious as some patrons are) Mexican or Irish places get inundated with business on Cinco de Mayo and St. Patrick's Day. —Preeti Mistry in Where to Eat Indian Food in SF Right Now for Thrillist
Aplat Mask + Tote bundles for the holidays
Carry your dish with your Aplat Mask on! Our culinary totes are perfect for potlucks and picnics, keeping your food upright and spill-free. The patented design makes bringing your home-cooked creation to your next dinner party fuss-free and easy. Simply slip on your MASK, then slide a hot bowl or plate from the oven into your Aplat tote and use the handles to keep your hands cool on the go! The pre-shrunk, double-layer organic cotton canvas is durable and designed to last. Machine wash on cold to help save energy and sustain the life of your mask and tote.
Jolie Laide Trousseau, Poulsard, Gamay, Valdiguie 2019
Nothing like getting three of your favorite wines, Trousseau, Poulsard, and Gamay, all in one bottle (with a little Valdiguie thrown in for good measure). Our last visit to Europe included a jaunt through Arbois in the Jura, a narrow valley in between Burgundy and Switzerland, and home of the Trousseau and Poulsard grapes. Wines made with these varieties are most often delicate and pale, a bit rosé-like in color, yet characterized by their earthy and gamy flavors. With Thanksgiving a few weeks away, it’s a good time to grab a bottle of this blend as its distribution is very limited (we purchased our bottle from Other Avenues), and it would pair nicely with mashed potatoes, Brussels sprouts and you know it, roast turkey. Also, a shout out to Kate Scott Studio for the stunningly beautiful photos on the labels of this release.
Jolie Laide winemaker Scott Schultz’s tasting notes: An infinitesimal amount of these varieties are planted on these shores, but we are hoping to be a part of the movement shifting that paradigm. Fermented partially carbonic for brightness and all whole cluster adding to the complex spice aromas. Delicate and lean, mineral-driven, tart pomegranate and raspberry scented with incense and tobacco.
PureWild Marine Collagen Infusions combine organic juices like Blueberry, Lime and Mango with the cleanest wild marine collagen on the planet. The delicious results are enhanced with ginseng, holy basil or turmeric to boost energy, clarity and strength. PureWild Marine Collagen Infusions are certified non-GMO, certified Kosher and truly amazing!
I’ll Take “Insult to Salad” for $200 Alex
Not naming names, but you know when a restaurant has slipped a few stars when the sandwich you ordered for lunch comes with a slapdash-dressed, and what now seems obligatory, side of soggy “Spring Mix.” Indeed, it’s an insult to the word salad.
“I was at a pizzeria with my husband’s family in upstate New York about 15 years ago, and I ordered a salad at a pizzeria. I had this total epiphany. I thought: Oh, my god, this is so bad! It’s no wonder people think they don’t like salad. They’re having this? It’s awful. . . It was like something you get on an airplane.” –Gabrielle Langholtz on American Salads in The Dept. of Salad: Official Bulletin #5
I’ll Take “Insult to Bread” for $400 Alex
Ireland's Supreme Court has ruled: Subway bread isn't actually bread.
Beehives: You’re Doing It All Wrong 🐝
The popularity of keeping backyard beehives has not only increased the population of honey bees, their local foraging habits now leave less resources for native bees and other pollinators that are in real decline. No one seems to have a hive in our hood because when our backyard cilantro is blooming we can count at least six different types of bee/pollinators that are buzzing the blossoms, all of them distinctly smaller than the average honey bee.
“Beekeeping is for people; it's not a conservation practice,” says Sheila Colla, an assistant professor and conservation biologist at Toronto’s York University, Canada. “People mistakenly think keeping honey bees, or helping honey bees, is somehow helping the native bees, which are at risk of extinction." —Alison McAfee in The Problem with Honey Bees: They’re important for agriculture, but they’re not so good for the environment for Scientific American
Searching for Ethical Sugar
Thankfully, there’s not a sugar processing facility within whiffing distance of SF. Our hometown in Ohio was headquarters of a huge sugar beet plant and when the wind blew in our direction, the scent was definitely odiferous.
Sugar that originates in the US — 70 percent of what we consume — is derived mostly from “Roundup Ready” GMO sugar beets, which are grown on large-scale, highly mechanized commodity operations in the Upper Midwest and on the West Coast.
Want to know where the sugar in your jar or your jam or your juice came from? “That requires consumers to do their own investigations, which is a luxury only for the most affluent,” says Alex Bjork, a senior director in private sector engagement for World Wildlife Fund (WWF), which is part of an international consortium, called Bonsucro, that certifies sustainable sugarcane. —Lela Nargi in Searching for Ethical Sugar for Foodprint
Define Food Desert
A Deep Dollar Dive on the Cost of Keeping a Restaurant Open During Covid from Pim Techamuanvivit of Kin Khao and Nari
A frank conversation with Pim Techamuanvivit in which she details the true costs, financial and otherwise, of operating a restaurant in these times.
Cost of goods on the last couple P&L [profit and loss] periods before the pandemic varied between $80,000 to $100,000; that’s about how much we lost on products and goods when we closed. The financial loss was mostly in the fresh goods from the first month of closure. Another way to look at the damage is it’s that much money every month that we are not spending on or buying from the farmers, purveyors, and companies we do business with. That’s how much the closure of Kin Khao took out of the food economy. And that’s not counting the wages we pay to our staff who then turn around and spend into the economy. —Pim Techamuanvivit to Charlotte Druckman in The True Cost of Keeping a Restaurant Open During a Pandemic for Eater
🎧 LISTEN: The Main Ingredient Podcast with David Nayfeld of Che Fico and guest Tanya Holland
David Nayfeld and producer Manny Jimenez chat with Tanya Holland, chef/owner of Brown Sugar Kitchen in Oakland, Ca, a former top chef contestant, and host of a new show, "Tanya’s Kitchen Table," that will launches today, November 14, on Oprah Winfrey’s TV channel, OWN. They discuss the systemic challenges facing black chefs in America, being a female in a male driven profession, all the while succeeding at the highest levels of culinary arts and media.
CNN @CNNHow to decline a Thanksgiving invitation due to the pandemic https://t.co/9emwD2eiPJ
ONE MORE THING
Just a reminder.
That’s all for this week.
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