I've neglected this a bit for the last week. I know, I know. This is supposed to be a place for me to talk, but I just haven't wanted to. It's nothing against you guys. Really. I've just been in kind of a funk. But I promise, I'm over it (although I can't promise it won't happen again).
So anyways, my food education has gained leaps and bounds from my last real post. I've learned a bit about the legal aspects of the food service industry. My professor for said class is a bit of a scatterbrain, but he does have some good insight. I've learned a bit about who controls what, such as immigration, wages, and safety (I actually had a general idea, but it's good to have it clarified). One of the most informational classes has been the cost control class. I've learned how to calculate usage, food cost percentage, and even a bit of forecasting. I won't bore you with the details (unless you specifically ask), but this class is definately been one of the most practical ones I've had during my entire college carreer (which is long and storied) thus far.
This brings me to my final class, food safety and sanitation. We're learning about bacterias, viruses, and toxins and how they occur in food. I'll tell ya, knowing some of this stuff may make you never want to eat again. For instance, have you ever ate something and gotten sick almost immediately (say a half hour or so) but also have had times when it took a few hours. The quick one is more than likely foodborne intoxication versus the latter which is more likely a foodborne infection. This link is a quick run-through. Anyways, it's a bit of an eye opener. Did you know that there is some 100+ strains of E. Coli in your body at any given time? They help with digestion, so they're not all that bad. The part I'm really interested about is the methodology in containing these little bugs. I've spent many years in kitchens and I'm not quite sure if everything that is done is right. I'm curious to find out. I'm sure some of you have some horror stories and I'd love to hear about them (just not when I'm eating please).
I'd like to segue from the nasty little bits to the good stuff. I went away this weekend with a couple of fellow gourmands (including the Renaisance Couple) to a little cabin in Twain Harte, located in the Sonoran foothills. On the way I passed the Davis Ranch on Jackson highway (those in the area may know, if not it's just before Ranch Murietta heading east). There you will come across some of the most tasty vegetables in the world, among them Sloughouse corn. It is so sweet and juicy, you wish you could make an essence of it and wear it around so people would ask why you're so awesome. DELCIOUS. I also picked up a purple and red pepper as well as a couple of zucchini. I arrived to the cabin and found out that Dr. Huxtable had brought some duck and squab he shot himself. Yum. He marinated them with some red wine, garlic, and seasoning salt then skewered them with some sweet peppers, onion and pineapple. We grilled them over charcoal while his GF, KT made a simple caprese salad with some cherry tomatos and ciligiene sized mozzerella balls and basil. These items, combined with some french bread an brie that we obtained at the market, made for a perfect meal for the concert we went to see later that evening in the park. It was a fantastic time. Good music, friends, and food. A couple of glasses of the local libations later, we found ourselves onstage dancing with the back up girls. The rest of the night...well... you might have to ask the locals.
This brings me to a good point. Local produce DOES NOT have to be expensive. Although Whole Foods supplies some great produce, you end up paying a premium for it. Sacramento alone has about a dozen farmers' markets occuring weekly. From Davis Ranch I obatined 8 ears of corn, 2 peppers, and two zucchini for about 3 dollars. I dare you to go to Whole Foods or another third person reatiler and find that deal. I can almost guarantee that the produce is probally more fresh at the farmer's market's as well. Find one of these markets and try them out, if even it is only once a month. It will do your mind, body, and soul a great service. Click on this link to find one near you (in CA only).
So, in the greater scheme of things, I leave you with a small mission. Go to a farmer's market or co-op near you and introduce a local produce to someone who has never tried it. A tomato. An onion. An ear of corn. Some lettuces. Prepare it simply and sit back and enjoy the fruits of someone elses labor. We need to support our local farmers. Period. They deserve the accolades.
Music: I've been listening to a bit of everything lately. I have been getting into Band of Horses and My Morning Jacket. Of course there's always Tool playing. If you're in the hip-hop mood, check out Murs and 9th Wonder.
