Tag: pete pearce
Brussel’s Bar – Fontainebleau, France
The Brussel’s Bar located on the main street in Fontainbleau, 47 Rue Grande, is a perfect place for an afternoon snack and a beer.
The prices are seasonable, the food is good and it is the perfect way to take a moment to enjoy another day in France.
Hint: the french fries may be in the top 5 worldwide. They are that good!
Captain Croc – Paris, France
Captain Croc – Paris, France
11 Rue Toullier 5 eme
tel: 0143255664
As I walked the 65 miles or so around town I could feel my energy getting lower.
I needed to eat and when in Rome you do as the Romans so, in this case french, I decided I needed wine with my lunch. The Captains Croc provided me with a delicious plate of salmon pasta in cream sauce and some wine to help keep me going.
If you are in the area then I recommend you walk over and eat lunch here. You won’t be disappointed by the food, prices or friendly service.
Santa Monica Pizza – Paris, France
At the web site listed below you may find the information to the first sign I saw upon exiting the Métro at Place des Fêtes . Having left Santa Monica, CA 15 hours earlier you can imagine the surprise this sign caught me by. I laughed and knew I must go check it out.
After traveling for 15 hours I was ready to drop my bags off, eat and wander around Paris. The pizzeria was closed so I didn’t get to eat there until the second night of my stay and found Ismail and the staff to be friendly and hospitable. I went back as much as I could while in town. Merci.
check them out at-
www.lafourchette.com/restaurant/santa-monica/22029
or if in Paris – 15 Rue Henri Ribiere 75019 Paris
RAVENSWOOD California Cabernet Sauvignon
Going to a party and can’t decide how much to spend and not buy some junk wine that was a waste of money and made you the indirect voice of ridicule as the tasters made their statements regarding your choice? Well there is another wine to add to the list. Reasonably priced, decent tasting. The Ravenswood line is alright.
Glazed Swai with zucchini isn’t what it appears.
http://www.youtube.com/watch?v=sy_1YqKtNbw
This link above was the video used by the Dude to complete his mission.
As stated in the video, Swai is not expensive but it tastes mediocre. I made the dish pictured to the right according to the video and it was pretty tasty.
What it doesn’t tell you is that Swai is raised in the Mekong River.
The Mekong River is one of the most polluted waterways in the world. Numerous factories get rid of the chemical waste by dumping them into the river. While pangasius fish (swai) can survive in such an extreme environment, they absorb all these contaminants. As omnivores, they eat whatever is available in the environment. Some breeders feed the fish trash and rotting matter to cut down the cost. Pangasius fish bred in such circumstances, certainly contain these toxic chemicals.
Injecting the fish with hormones helps to stimulate their growth. Certain breeders are able to make their fish grow four times as fast as they do in the natural habitat. Frequent use of antibiotics serves to control disease but can lead to the contamination of meat and development of antibiotic resistant pathogens.
Reliable farms utilize the clean areas of the rivers or breed the fish in artificial ponds. Frequent water changes and filtration maintain the quality of water, so that the fish avoid absorbing the pollutants. Trustworthy breeders feed the fish food scraps, dedicated fish pellets and rice bran. The carefully selected diet leads to healthier fish and improves the quality of their meat. Limited use of the antibiotics allows the fish to break the toxins down, instead of accumulating in the bodies of Swai fish.
To choose the safe fillets, check if the meat has been tested for the presence of the antibiotics and contaminants. Try to avoid panga fillets of unknown origin, as there’s a good chance that they are imported from these shady farms. The responsible shopping habits serve to reinforce the correct commercial breeding techniques. They protect the consumers from ingesting the toxic ingredients.
Bottom line, cheaper isn’t always better.
The Dude of Food Fact – Cellulose (wood chips)
Wood Pulp is A Popular Food Additive
Think you won’t eat wood? Think again.
Cellulose is added to many foods as a thickening agent, lending texture and boosting fiber content.
This reduces the need for expensive ingredients like flour and oil.
While cellulose comes from wood, it is the same structure as cellulose found in celery, serving as a
source of dietary fiber.
The Dude of Food is not opposed, but I still think this kind of information should be more clearly marked on food labels.
In the case of the Mozzarella cheese above, the front of the label says organic. They are not lying, but I’d rather have flour and oil.
Tivoli Cookware
Tivoli, Italy is an amazing place.
I bought a new Tivoli light blue enamel sauce pan with a glass lid and am pretty happy with its addition to my kitchen. For the price, it looks cool and cooks evenly. It will be good for sauces.
For a look at Tivoli products visit them at www.tivolicook.com
Delicious Catfish Po’ Boy
New Orleans has shared many things a person into the arts can appreciate.
The city has flavored many musicians, jazz and otherwise.
Another gift of New Orleans is the Po’ Boy sandwich. (www.poboyfest.com/history)
Pictured here is my tribute to the Catfish Po’ Boy with pepper jack cheese.
Celebrity Kitchen LA – Gwyneth Paltrow & Chris Martin
Imagine that table filled with platters of various appetizers, while we sip sangria served up by kitchen mermaid Rachael Ray and enjoy the smells of BBQing meats outside blowing in through the open french doors.
In the meantime, the music plays and we wait for the Dude of Food to throw the fresh coconut crusted whitefish in the pans heating up on the grill of this kitchen in the home of some cool people.