Fly the Friendly Skies

Whether you fly the friendly skies (with United) or go with Delta, because "they're ready when you are", there is no denying that airline food has moved up the food chain since the 1970's.  (Airline trivia from 1970's:  In 1970, the Boeing 747 made it's first commercial passenger trip to London.  Some other time in the 1970's I took my first airline trip to Orlando, Florida and experienced airline food for the first time.  I believe it was a cheese sandwich of sorts, cut triangularly into halves, and wrapped in cellophane.)

United Airlines established the first kitchens for preparing airline food n 1936.  By 1958, it had grown to such importance that Pan Am and several European airlines got into a legal dispute over whether or not certain airline sandwiches constituted a meal.  (In case it wasn't decided correctly, let me go ahead an render a verdict:  no, they do not.)

Kulula Airlines, a S. African airline company, had the good sense to refrain from sharing food during the in-country flight.  I did have a refreshing Coke Light though.

And so I will leave you with images of what several airlines consider a meal on overseas flights.

This was a not so delightful pork, rice and greens meal from United.  It included a cold sweet potato salad (to the best of my ability to identify that food product), fruit, a days-old roll and a processed brownie.

Moving on to S. Africa.... I appreciate that Delta incorporates food that appeals to the locals of the destination.  This meal included a warm pocket filled with some sketchy, but spicy meat product, cold couscous salad, fruit, water and a Milano cookie from Pepperidge Farms.  I made the mistake of eating the meat pocket.  The guts included curried potatoes and meat, with a strong serving of garlic.  Lived with it all day.  The couscous was very good.  I believe it included guava, which is a favorite fruit for many S. Africans.

Delta served this curried chicken dish on the return flight from Johannesburg, S. Africa to Atlanta, GA.  It was one of the few times I saw vegetables in  meal for more than a week!  The meal included grilled squash (which wasn't bad, considering), a semi-mash of curried chicken and rice, a salad consisting of two pieces of lettuce, two slices of cuke, and couple of shredded carrots.  You can also see the brownie and roll.  Have to admit, couldn't touch that brownie.

And yet, one more delightfully overcooked mash of food products from Delta.  This was from a flight to Germany, and included a chicken and rice product, hard roll, salad, and for a change of pace a blondie instead of a brownie.  The Sudoku was a "bonus".

How Much Wine is That?

One standard acre of grapevines

= between 700 and 1,300 vines

Will produce about 5 tons of grapes

=3,985 bottles of wine

=797 gallons of wine

=15,940 glasses of wine

=13.5 barrels of wine

 

One barrel of wine

=1,180 glasses of wine

=24.6 cases of wine

 

One Case of Wine

=30 pounds of grapes

=48 glasses of wine

=12 bottles of wine

 

One bottle of wine

=2.4 pounds of grapes

=4 glasses of wine

=4 happy people

Asian Paradise

Some people may call Asian Paradise an oxymoron.  I can't believe it, but there are real, living and breathing people out there who don't care for Asian food, including anything that resembles sushi. 

I call Asian Paradise the best sushi restaurant I've found in Cincinnati, so far.  Before calling any restaurant "the best", I have to try it at least twice.  Sometimes a restaurant can have a great night by accident, and sometimes it can have a lousy night the same way.  This is based on my second meal there, which was just as delightful as the first.

Asian Paradise is owned and operated by an individual who is clearly dedicated to excellence in the level of food they offer.  They call their product "New York-inspired Asian Fusion", which sounds like an odd combo - don't you think the influence for Asian food should come from Asia?    Whatever, and whereever he finds his inspiration, it works!

Located in little Loveland, Ohio (a suburb of sprawling Cincinnati), it resides in a corner of an unassuming strip mall, a Sassy Moments gym is its western neighbor, and a Lighting Specialist is its other neighbor. Unassuming might be too big of a word to describe the strip mall.  Indistinguishable from any other strip mall might be a better description.  It is really quite ordinary.

But then, you walk through the doors of Asian Paradise, and leave contemporary suburbia behind.  You are greeted by a cute little host or hostess, and given the obligatory smile and swish to a seat.  But the rest of the night goes beyond ordinary.  The restaurant interior is dark: dark walls, dark woods and minimal lighting.  Most of the light comes from the small candles on each table, candle-like sconces on the walls and the bright light from the kitchen.  There are gold Asian letters on the walls, resembling the tattoos so prevalent in the neighborhood malls.  Fortunately, there are no red hanging lanterns or goldfish in aquariums.  The reference to New York inspiration becomes more clear.  This restaurant looks like it belongs in a more cosmopolitan city than little ole Loveland.

We started with a glass of sake.  The waiter recommended I try the chilled version (since it was over 90 degrees outside). It was my first since my return from China, and probably my last til I travel to Japan.  I must report with some sadness, sake and I are not on speaking terms anymore.  Sake is Japan's most famous alcoholic beverage, brewed from a combination of rice and water, then fermented to perfection, or according to my taste buds, some godawful combination of liquified peteroleum gas and ice.  I quickly returned to my typical adult beverage of choice, a lovely red.

On to the real star of the evening - the food.  I had tried steam dumplings for the first time, just a few weeks earlier in Shanghai.  I convinced my guest we should start with the Tuna Dumpling.  He agreed.  Unfortunately, my experience with the sake blurred my vision and I did not read the description of the appetizer very well.  I was expecting some type of pork product, wrapped within a moist rice wrap.  Fortunately, we were pleasantly surprised when our waitress brought us the beautiful Tuna Dumpling appetizer.  It was two dumplings, composed of a spicy tuna, shrimp and kani filling, around which was wrapped the finest, most tender tuna known to mankind, then formed into a typical Asian dumpling shape.  The presentation included a swirl of dipping sauces:  sweet soy, wasaabi and spicy mayo.  Our eyes glistened and lips smacked in unchecked anticipation.  But wait, how to eat such large pieces of food, armed only with our wooden chopsticks?

Not to worry!  I easily picked up my dumpling with my chopsticks, dipped it in the delightful sauce, and began nibbling at a little edge of the wrap.  (I had seen much more difficult dishes attacked in China, so I was fearless regarding how I might look to the rest of the restaurant crowd.)  It worked just fine, until there was less wrap and more filling left.  At that point, I surrendered my dumpling to my plate, and (because the tuna was so tender and so thinly sliced) was able to pick more appropriately sized pieces to fit my mouth.  My, we were off to a delicious start to the evening.  Could they top this appetizer?

When ordering sushi, we can never decide if we order enough.  This night, we decided to "keep it light".  If we wanted more, the kitchen was just over there.  So, to follow our dumpling delight, we ordered the White Tuna Jalapeno Roll, a Spcy Girl Roll and (our must try whenever and wherever we have sushi) their Volcano Roll.  The plate arrived - not a fancy display, but the glowing ice cube added interest.  White Tuna in front, Spicy Girl in the center, and the Volcano Roll surrounds the cube of mysterious light.

I tried the White Tuna Jalapeno Roll first.  The rice was a bit stickier than usual, so two pieces stuck together.  I had to separate them before I could even attempt to eat one.  The jalapeno pepper was crunchy and quite fresh.  After the first bite, I wondered why the roof  of my mouth had lost all feeling.  My date commented, "perhaps it's due to the large amount of jalapeno pepper you just ate."  "Oh right", I replied, still munching happily on the jalapeno.

Oh Spicy Girl, you called me next.  A delightful combo of crunchy spicy tuna and spicy yellowtail, topped with a schmear of crunchy spicy salmon, roe and spicy mayo.  Spicy Girl - go on!

Saved the best for last.  The Volcano Roll typcially contains some combo of crab, shrimp and a spicy mayo.  Usually, it has a cooked component to it, and is served warm.  I have yet to find any restaurant that makes their Volcano Roll exactly like another restaurant.  The Asian Paradise version included crab, shrimp, tuna and they added crisp asparagus for their unique spin on the Volcano Roll.  It was a lovely presentation with the shrimp tempura bursting up and out of the rice, like a volcano shooting lava into the air!  Though not the best Volcano Roll, I would certainly put this up in the top five.

All in all, we had another excellent meal at Asian Paradise.  The seafood was fresh as could be, sliced and served in unique combinations that were true taste ticklers.  On our next visit, we will try one of their non-sushi entrees, and see how they fare.

Wine in Thyme goes International!

Wine in Thyme returned to China in July.  This trip, we were in SE China, primarily Shenzhen and Shanghai (pronounce Shong hi.  Didn't realize I'd been pronouncing it with an Ohio accent all these years).  SE China is much different than Beijing, which is located in the NE of China.  Plus, we were here in July, not February.  Each day it was well over 90 degrees, and the humidity hovered at 90% or more. 

My associate and I took one night off from a traditional Chinese dinner with our Chinese host, and decided to "wing it".  Two crazy Americans alone for the night, ordering off a Chinese menu, and hoping for the best.  It was mid-week and we were feeling comfortable in this foreign country, at least we felt comfortable enough to point at pictures and place an order.  I have to admit, we weren't over adventurous.  We merely took the elevator to the third floor and chose the Chinese restaurant in the hotel:  Qin Yue Xuan.

First things first:

The wine was ordered. 

It arrived standing upright, not sideways as depicted here.  (My apologies, I am having a real difficulty with my images this weekend.)  It was pretty good, for a Chinese wine.  It was mildly spicy with a hint of yeastiness, not exactly what you want in a Cabernet, but I thought I could survive.

The wait staff was quite attentive.  The only other guests in the restaurant were four men, who appeared to be from a Russian or other former Soviet nation.  They spoke in hushed deep voices that resonated nonetheless.

Our waiter pronounced his name "Dream Yang".  Our waitress would not provide her name.

The menu is in Chinese and English.  But the pictures tell the real story.  I thought I would try this Grilled Eel with Gravy.

I can't say that I understood why they wanted their menu to be an interpretation of the road.  It offered "a kind of living embodiment of taste. A kind of quest for quality food."  All I know is, I was NOT going to order anything off this page.  I did not care to try the steamed longsnout catfish or the hot trotter.

 This is their Grilled Eggplant Japanese.  It looked delicious to me, as I love eggplant and really only know two ways to cook it, both involve tomato sauce and Italian seasonings.  So, in addition to the Eel, I ordered eggplant.  Our waiter, Dream Yang, looked at me with surprise, which quickly turned to confusion.  How was he going to politely tell a customer I shouldn't order both?  He called over his waitress to help interpret.  Between the two of them, we settled on a decision.  I would get a little bit of both dishes.  Much success!

Mixed Dragon Fish with Chili - nope, didn't try it.

I did not order the Geoduck Clam Sashimi.  It looked inedible to my American eyes.

Look at this delicious grilled eggplant!  Arrived at the table piping hot.  It was perfectly grilled - a slight crisp on the edges, and a well-cooked meaty interior.  Complemented by the light, sweet ginger brown sauce, with sesame, mild red and green peppers and onion for texture, it was one of the best dishes I ate all week. 

 Look how happy it made our hosts.  They were so pleased with our happiness, they gave us a 4 page questionnaire to complete.  My eel never did show up, but it was just as well.  The eggplant was enough for an entire meal.  I think that's why my waiter was upset - by ordering the eel and the eggplant, I was ordering enough to feed two or three people.  I didn't realize the pictures depicted almost life-size servings.  Stupid fat American.

(I have to apologize one more time for the photos.  I can not get them to come in correctly.)



Bishop to Knight's Castle

Right, that's not really a chess move, merely an introduction to a quote. "I have enjoyed great health at a great age because every day since I can remember, I have consumed a bottle of wine except when I have not felt well. Then I have consumed two bottles." -a Bishop of Seville

In A Malbec Kind of Mood

The Malbec grape originated in France, but Argentinian Malbec wines are quickly coming to the red wine forefront.  At dinner a few weeks ago, my host ordered a bottle of Malbec, and I tried it for the first time.  It reminds me of Merlot, but it is much more intense, complex and full of flavor.

I gave up Merlot several years ago. The ones I tried had become too sweet, too mellow, too bland and too uninteresting.  I still think Merlot make for an easy introduction to red wine for the novice winedrinker, but overall I've not found one with the rich complexity of a Cabernet or (now) a Malbec.

Tonight's wine comes from the vineyards of Finca La Celia, a Mendoza winery that has been around since 1890.  Though I didn't know that little tidbit when I bought the wine, that's got to count for something right?  Longevity in the wine business generally means quality (unless it means really, really cheap).  At any rate, what really convinced me to try this particular wine was the "Oak Aged" note on the front of the label. 

In France, the Malbec grape has gone into somewhat of a decline.  Even though it is one of only 5 grape varieties that can be blended to make Bordeaux, its susceptability to various blights and a killing frost in the 1950's really set it into the background, behind Merlot and Cabernet Franc grapes which are hardier varietals.  Argentina embraced the Malbec grape.  Many Argentinian vineyards from a planting or two taken from France.  Now, it has practically become the national grape of Argentina.  Argentina's highest caliber Malbecs come from the high altitude Mendoza region, which coincidentally, is where Finca La Celia winery is located.

The Malbec grape produces a deep red wine.  The La Finca 2011 is so richly red, that if you hold up a glass to the light, you will not be able to see through it.  When you get to that last tablespoon of a sip, hold it to the light  and you will be rewarded with a beautiful, deep ruby shine.  But then, you should go ahead and enjoy that last sip.

The La Finca greets you with an intensely spicy vanilla aroma. The secondary smell you'll get is a rich, black currant, making for a delightful combination on the nose.  On your first sip, you'll experience a lovely smooth ripe fruit on the palate, with a warm finish.  The tannins are silky, not harsh, and combine with the oakiness for a nice, subtle richness that is delicate at the same time.

Locally, this can only be found at Trader Joe's, so you may not find it in even your best grocer's wine shop.  It's modestly priced, and I would recommend for any meat or red sauce pasta dish.  It would also be nice for sipping around the patio with friends, on a cool evening.

Peking Duck at the World-Renowned QuanJude Restaurant

How many times have you seen "Peking Duck" on the menu at your favorite Chinese restaurant, and wondered what made Peking Duck different from any other duck you might happen to order?  I've always noticed that at the better Chinese restaurants, Peking Duck is only sold on certain days, and you have to order in advance.  I never understood why, until I had my first taste of it in Beijing, China.

Peking Duck, or as it is now known, Beijing Duck, is a national food of China.  The famous dish originated in Beijing and has been served since imperial times.   Our host took great pride in bringing us to Quanjude, a restaurant established in 1864, and one of two most notable restaurants in Beijing that specialized in Beijing Roast Duck.

Roasted Beijing Duck is a delightful example of one of the most sophisticated arts of Chinese Cuisine. The final result is unbelieveable, the details of how it is prepared....well, it's a little more than I wanted to know.  So I'll get to that later.

Most meals with foreigners in China begin with a drink, and tonight's dinner was no different.  We all ordered the local (and by the way, the national beer) Tsing Tao. (Pardon my spelling if I got that wrong.)

We all drank our first glass of beer.  It had been a long day of work and we were glad to be in out of the cold, after a short walk and a cab ride from the trade show to the restaurant.  We had settled into an easy group of dinner companions, sometimes our Chinese hosts talked amongst themselves, sometimes they included us, sometimes the two Americans chatted alone.  The second beers arrived and our host ordered for the table.  Platters of vegetables, to be followed by the amazing, world-renowned Beijing Duck.  I wondered if it would come with it's own bodyguard.

The first dish arrived.  It was lima beans and white fish.  Notice the dish is placed on a clear glass surface.  That's a lazy susan.  The plates of food were placed on the lazy susan and then each guest took a portion with their chopsticks and placed it on their own plate.  Some of our hosts chose to eat directly from the group dish.  Double-dipping is an accepted practice in China.  You just accept it and move on.

I didn't care for this dish too much.  Have never been a fan of lima beans and the white fish was bland to the point of no flavor.  Add to that the slippery roundness of the beans, and you made a side dish that was difficult to eat with chopsticks, and disappointing by the time it got to my tastebuds.

Mr. Ma ordered this dish especially for me.  We had experienced it the day before and I loved it.  Green beans, red peppers, onions, garlic, a slight hint of soy and pork.  Simple and delicious.  Easy to stick a chop stick in it.  As a matter of fact, I liked it so much, that he gave me a recipe for it, and it was of my Easter dinner side dishes (chopsticks are optional).

Now, on to that duck!  Most restaurants will tell you it is prepared well in advance, and knowing what they do to it, I'm sure it is.  First, air is pumped into the duck to stretch and loosen the skin, then boiled water is repeatedly spread over the bird, which is then carefully dried. The dried skin is rubbed all over with maltose (I have no idea what this is, or what effect it had.  I was just told they plop it on the bird prior to roasting).  The duck is then roasted in a hot oven for a period of time until the meat is tender and the skin is crispy. I would have sworn it was spit-roasted. 

The Chef and the duck arrive to be carved tableside.  In this case, both were sizzling hot.  The initial cuts of meat are sliced thin and served on a small plate to share. 

The crispy skin is cut through to release the sizzling fat dripping down the body of the duck.  Traditionally, they serve the crispy-skin section first, with little duck involvded.  Then he slices enough small pieces of meat to fill a platter and delivers it to the lazy susan.

The duck is traditionally served with "pancakes".  These are paper-thin rice pancakes, used to wrap the duck (like a burrito) before eating.  Pancakes, green scallions, celery, sugar, garlic, fresh cucumbers, and special hoisin (ginger) sauce are all laid out on a separate platter. 

You take the elements you want, arrange them on your pancake, then add the succulent, moist, flavor-filled duck for a delicious Chinese burrito.  The combination of sugar, garlic, scallions, and duck wrapped in this incredibly light pancake, then dipped in the ginger sauce is beyond what most tastebuds can endure.  Absolutely remarkable.  This is one meal where "delicacy" is an apt descriptor for this delightful Chinese specialty.

Once most of the duck has been enjoyed, and everyone is sitting around remarking on the delectable dinner, the final course comes:  Duck Soup.

Duck Soup.  Perhaps you've seen the movie?  If so, let me tell you, the movie is better than the soup.  It is a bland broth, reminiscent of watery duck fat and nothing else.  This is one part of the duck they could keep to themselves.

I learned that the ducks used by QuanJude for their Beijing Duck dinner are very special.  Each one has it's own birth certificate (which oddly, doubles as it's death certificate), and as dinner concludes, one diner is ceremoniously served the certificate of authenticity.  It's the diner's proof that their delightful duck was bred specially for QuanJude, and was slaughtered 65 days after birth, and properly seasoned before being roasted in a closed or hung oven.  I'm just glad there was no name on the birth certificate.