Every Day is a Whining Road

Due to aforementioned back problems there really hasn't been an culinary road trips this week. I have settled for virtual road trips. I just prop myself up at the computer or watch the telly and I am transported to another place. I never realized how often The Food Network repeats their programs. Normally I can only watch in the evening, but this week I have overdosed.

The Next Food Network Star is fun to watch. I noticed that of the eight competitors six are from California. Shall we say left coast rules? No, that would certainly jinx our chances. Americans are in love with competition, so I'm sure this show will draw big audiences. My personal feeling is that any one of the eight is already far and away better than any of the Food Network stars were when they began. Watch carefully when they show flashback segments and see that most of the bigs are flatter than a pancake. It takes time to feel comfortable in front of the camera. Given a big staff that does all the work and edits the mistakes, most anyone can look good. I am predicting that Guy Fieri of Santa Rosa will win. Lets see what kind of prognosticator I am.

Ham On The Street ,a new Food Network show, took a little time to warm up to. Chef George Duran took on the charcoal versus gas challenge with two guys named George Foreman. In his experiment most participants couldn't tell the difference. As I write this I know that Dr. Biggles over at Meathenge ears are burning at this blasphemous conclusion. I'm going to try the recipe for Loole Kebabs soon as I get more vertical.

Chef Anthony Bourdain's No Reservations new season begins March 27 at 9 p.m. and I'm looking forward to see if he continues to be his irreverent self. Look for him on the Travel Channel.

Well folks it's time for my meds. Nighty night.

For Medicinal Purposes Only

California Vodka Marty

I'm looking forward to the first "nice" weekend in a while. I have my heart set on a trip to San Francisco for somthing food related. So what do I do to myself this morning? Yoink my back, that's what. A silly little unprepared movement and there it goes.

I have self prescribed a potion that will allow me to relax and get a good nights sleep. The best Vodka Martini ala California. Hangar One Vodka, Armstrong Olives and meyer lemon peel from my co-workers tree in Vallejo. Pour the vodka into a cocktail shaker full of ice. Whisper the word vermouth, close the top and shake it like a Polaroid picture. Strain the icey liquid into a chilled glass, insert olive and twist the meyer lemon peel to perfume. Oh my!

CVM

The "Saming of America"

Scotty's Market

Lately I've bemoaned "The Saming of America". A phrase I made up to describe the corporate take over of the food business. In every town in America there are the same big corporate food companies, be it McDonalds, Taco Bell, Starbucks...etc. Most of the bigs do provide a good product and try their best to be good corporate citizens. The sterile cookie cutter approach ensures sameness of product in San Francisco as well as New York City. I like the unique character and flavor an independent operator can provide. Just like the movement to support local farmers and food producers, I try to spend my food dollars with the little guys.

Scotty's Market has been in business a long time. They have provided gourmet groceries and deli in Marin since the seventies, by my memory. The prepared foods counter is a beauty. Salad and olive bars beckon. I broke a cardinal rule by shopping hungry and walked out with a load of food. Hard decisions were made. Should we have the barbecue chicken, short ribs, fried chicken or mac and cheese? It's all good!


Short ribs or fried chicken?


Mac and cheese or teriyaki


Meatorama


Olive bar

Salad bar

The most immediate effect you can have on way food is marketed is how you spend your dollars. Choose wisely, support uniqueness.

Scotty's Market & BBQ 620 Freitas Parkway, San Rafael. 415.479.2363.

Salsa Muy Buena

I’ve been a fan of Rick Bayless for a while. I own his first book, Mexico One Plate a Time. It has been a while since I pulled it off the shelf. It is a great cookbook but most of the recipes require multiple steps and lots of time. Lately time, unlike the Rolling Stones song says, has not been on my side. In his new book, Mexican Everyday, Bayless has come up with some full flavored recipes that don’t require most of a day to produce. The section on salsas alone is worth the price of the book. This time of the year tomatoes pretty much disappear from my table. The Rustic Roasted Tomato Salsa calls for canned tomatoes. The recommended Organic Fire Roasted Muir Glen brand does a nice job, a tasty addition to my grilled carne asada tacos.


Rustic Tomato Salsa

Carne Asada

Tortas, tacos, salads, main dishes and desserts are all covered. With each recipe there are, “riffs”, little changes or additions that enhance the taste. Bayless even takes a moment to discuss his philosophy about diet and exercise. This book will make your hungry so you may need that exercise!