the dude of food – Page 9 – THE DUDE OF FOOD

R.I.P. my beloved Mr. Coffee coffee maker

I have owned a Mr. Coffee coffee maker for the last 10 years and have formed

somewhat of a bond with it. The basic machine got my day started right.

Every morning it patiently waits on the counter for me to decide if I will be making coffee or not.

Well much to my dismay earlier this week my Mr. Coffee coffee maker just

decided to quit working this week. It was easy to clean, worked quick and

efficiently and made good, hot coffee.

So this week, I have been getting to know my new, replacement coffee maker, the Toastmaster. it looks pretty similar to the old Mr. Coffee. Same color and about the same size. Easy change.

Well now I have been using a Toastmaster and have to say that I am not all that impressed. I know you are thinking that how can a coffee maker be that different, but they are, and this one bugs me a little.

The new cone shaped filter change is the first change I am dealing with.

It seems the the fine folks at Toastmaster want to use cone shaped filters, so I am adapting my old filters to work since I have so many square ones.

The second thing I immediately noticed was when I poured the coffee out, the fluid hits the lips of the pitcher and gets diverted onto the countertop. This I fixed by taking the top off and cutting it back on my band saw.

The next thing I noticed was that the heating element is not as hearty as the Mr. Coffee coffee maker and now my cups of morning java are not quite hot enough after I add a little milk.

Personally, the Dude of Food would like to buy another Mr. Coffee coffee maker and return to quality.

Bodega ELENA de Mendoza 2010 Red Blend

This family of fine wine is named after the matriarch who came from Italy, Elena Napoli.

Bodega ELENA de Mendoza Argentina

2010 RED BLEND

62% Malbec 21% Syrah 17% Bonarda

This family has developed some of my top wines from Argentina. The Malbec and the Red Blend from Bodega Elena de Mendoza are my favorites.

According to wikipedia, the “legs” or “tears” of wine that run down the inside of the wine glass are a sign of low alcohol. The heavier the legs, the lower the alcoholic content of the wine. If this is in fact true, then these wines are low in alcohol and big in flavor.

This Red Blend, like it’s sister Malbec, are loaded with solid flavors. Not too sweet.

Not too dry, but just right. These wines will slowly undress for your tongue, landing softly, pleasure your taste buds and leave you wanting another sip.

Priced under $10.

MALBEC Review – Espuela del Gaucho Reserve 2012

This tasty limited edition Malbec was also grown and bottled in the Mendoza region of Argentina.

Imported by WX Imports, Novato, CA

www.espueladelgaucho.com

Another fine Malbec that is now on my Top 5 Malbec list. Not as good as my favorite, Bodega de ELENA, but gets close. This wine is a 2012, so maybe it needs a year, but still was a very good selection.

The Espuela del Gaucho has unique, slow running, heavy legs. It carries a lighter body, landing gently on the tongue, joyfully leaving hints of mixed berries grown in the fresh Andes air and then drifts away.

Another quality Malbec, that any California cab or Merlot drinker would enjoy for under $12.

Kudos to this kitchen product maker.

http://www.farberware.com http://www.lifetimebrands.com

A couple weeks ago the Dude of Food needed a new “spatchula” and ended up purchasing a Farberware “slotted turner”. It turns out there was a problem with the one I bought and I wrote the company an email to ask about it. To the credit of the company, they were interested in hearing what happened and were more than happy to replace the product. Today the new product arrived and all is good in the kitchen again.

Thank you Farberware and parent company Lifetime Brands, for supporting your customers and standing behind your product line. Maximum respect. You can bet the Dude of Food endorses your kitchen gear and when I need new kitchen utensils you can bet I will be looking at your brands.

Follow the Dude of Food on facebook at – www.facebook.com/thedudeoffood

Malbec – TERRAZAS de los Andes 2010

Another fine wine from the Mendoza region nestled in Argentina.

TERRAZAS de los Andes Reserva Malbec 2010

Produced and bottled by Terrazas de los Andes, Argentina

Selected grapes of the Mendoza region terraces, found a little more than 1,000 meters above sea level, make their way into this wine. The selectivity of this wine is probably why it is imported by the Moet Hennessy company.

Personally, this wine is almost as good as my still favorite Malbec, Bodega de ELENA. The Terrazas is kind of similar to the Elena, but I found it to be a touch lighter in body and flavor when landing on the tongue. The Terrazas is flowery and fruity. Perhaps the Terrazas could be imagined as a merlot version of the Elena if it were imagined as a cabernet of the same vinter.

The Terrazas is a good wine, reasonably priced and will be gone before the bottles of Mondavi that other people brought to the party.

For comments or contact with the Dude of Food, please visit me at

Yelp as Dude Food G.

Red Rock Malbec Reserve 2010

Vinted and bottled by Red Rock winery Healdsburg, CA

1.888.271-9463

This Malbec is grown here in California, not Argentina.

The flavor of this reserve wine lacks the depth of the Bodega de ELENA Malbec, which is my current favorite. It is not a bad wine, but if looking for a reasonably priced California red, I’d go Murphy-Goode Cabernet.

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.

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.