MSG, what's it for anyway?

Akin to peanuts on airplanes, MSG has an air of danger about it. Menus everywhere proclaim MSG free!, no MSG used, we never use MSG!!! Ah, but almost all cooks once did, and some still do, and for good reason.

Monosodium glutamate is a naturally occurring form of glutamic acid, an amino acid, that is extracted from certain grains and vegetables. It is long known for enhancing asian dishes. Experts agree that MSG adds a particular zing to many foods. But how this works is probably still a mystery.

The MSG people claim that MSG replaces the glutamates in food that are lost during storage, processing, and cooking. However, it also enhances food like chicken which have no natural glutamates to lose during cooking. In light of this, other 'experts' believe MSG joins with other chemicals and magnifies them. MSG works well with meat, poultry, fish and vetetables, but not with other foods such as sweet, acidic or salty. In addition, some say the MSG brings about a fifth taste to the human palate adding to the well known quartet of sweet, sour, salty and bitter. Japanese have favored MSG since they isolated it from sea vegetables early in this century. They call it 'unami".
In China, MSG is known as wei ching or wei chen meaning 'essence of taste'.

Now, many chefs recommend that this spice be used sparingly if at all. Too much of it makes all the flavors in a dish taste the same. It also has a high sodium content and creates an unpleasant allergy reaction in some people.

A prudent chef relies on the colorful flavors of the food itself.

Pizza Revealed. Or not.

What is the real history of pizza? Who knows! There are lots of good guesses. However I found no Internet consensus. Maybe Italy, maybe Greece, maybe Eygpt. I am sure every culture wrestles with it's own claim to pizza fame. For me, I can imagine a caveman flattening out a bread textured mushroom or gourd with his club to make a 'plate', slapping down some pieces of bloody game and a few leaves, maybe topping with some curdled goats milk and throwing it on the fire to heat up. He would eat the whole thing and call it good. And where did this caveman reside? Chicago? Italy? Armenia? Surely there must be an undiscovered sketch of the first pizza carved in a rock somewhere. Or a yet-to-be found fossilized pepperoni supreme buried in a tomb.

Well, whatever, it was interesting to read about the various forms of pizza and of some of the topping origins. Some traced the first pizzas to early Greece where they topped pita bread with assorted foods like goat cheese and olives; others wrote of Italians finally getting up the courage to taste the tomato. Up until about the 16th century Italians thought tomatoes were poisonous. I wonder who they got to try the first one? A Pagan?

In this country it is generally accepted historically that Gennaro Lombardi opened the first pizzeria in New York City in 1895. And that Chicago reigns supreme with the invention of the deep dish pizza.

But another pizza style that is often overlooked, and wonderful is the Armenian meat pie. It is close to a meat covered pizza, but without a dripping sauce. You can find these pies ready-made in LA, San Francisco and New York. Here follows a recipe to make some yourself.

Armenian Meat Pie.

Filling:

Combine:


One pound of lean ground beef.

One large can of whole tomatoes crushed and drained.

One medium yellow onion finely chopped

One small green bell pepper seeded and finely chopped.

One teaspoon crushed garlic or to taste.

One quarter cup chopped parsley

One tablespoon fresh mint leaves finely chopped

One tablespoon tomato paste

One half teaspoon each paprika and allspice.

Salt and pepper




One portion of ready made pizza dough .

( Or you can find a from scratch recipe anywhere on the web or cookbook. But why work so hard?)



Divide into 12 balls and flatten into 6-7 inch discs. Place the discs on a lightly greased baking sheet and let rise slightly. Then spread the meat sauce over each disc coming close but not up to the edge. Bake at 375 degrees 25 - 35 minutes.

Here's a quick and easy veggie pizza recipe.

Two packages of dinner rolls. Unroll and place flat on a baking sheet folding up the edges to form a crust edging. Bake for about 7 minutes and cool.

Topping:

Two eight ounce packages of cream cheese softened with three quarter cup salad dressing and one quarter cup skim milk, one teaspoon dillweed and one teaspoon of basil. Garlic salt to taste.

Spread the mixed ingredients over the cooled crust. Cut up broccoli, cauliflower, onions, green and red bell peppers, carrots and black olives and sprinkle over top. Press this into the cheese topping slightly. Add some grated Romano and Parmesan cheese and bake in the lower portion of your oven for 10 minutes or so.

Etiquette tip: Amy Vanderbilt says that while eating pizza with a fork and knife is ok, generally you can just go for it and use your hands, that's what they're there for. But use a napkin and forget using the tablecloth.

Wines that go good with pizza?

Chardonnay, Beaujolais, and Chianti go well with cheese pizzas.

Pinot Grigio, Pinot Gris or White Zinfandel with pepperoni.

Chardonnay or Syrah with sausage or mushroom and onion.

Sauvignon Blanc with veggie pizza

Sauvignon Blanc or Reisling with Hawaiian.

We prefer ice cold beer on tap. Sorry.

Find a pizza place in your neighborhood, or tell us about your fave - go here to BestPlacetoEat.com.

Diningroom Diva is a writer and precariously employed by BestPlacetoEat.com/Restaurant Guide Communications. *And is married to an Italian.

Breakfast in the Northwest

We who live in the Great Northwest welcome sunshine even though it means
a 20 degree drop in temperature! Finding interesting and different
breakfasts has become an obsession to ease off both the dark mornings and
chilling temperatures, sun or not.

When dining at home, eggs are enduringly popular, as are waffles, bacon, sausage, crepes, french toast and the like. But once in awhile we like to reach out for something a bit different but easy to do too.

I have a tasty recipe to share that is quick and will add some variety to the
traditional breakfast fare.

It's called Hangtown Fry:

Prep time is about 5 minutes and cooking takes about 10 minutes.

For two people in love: Start with 4 oysters well drained; 1 beaten egg;
cracker crumbs; butter; 3 eggs; 2 tbsp water; salt and pepper; crisp bacon, lemon and
orange slices.

(For four people simply double the ingredients with the exception of the egg.)

Dip the oysters in the beaten egg, then in the cracker crumbs. Fry in
butter until golden. Beat the eggs well with the water, add salt and
pepper to taste. Pour the eggs over the oysters and cook as for an
omelet. Roll the omelet onto a hot platter and garnish with strips
of bacon and some sunny lemon and orange slices.
Enjoy!

One thing about living in the northwest, there is an espresso
stand on every corner - we just need to find one that delivers!


Portland, Oregon,
If you are in Portland and looking for a good place to have breakfast, here's a couple of great breakfast places we'd like to tell you about. The first is a little restaurant on the southeast side called Zell's an American Cafe. Great atmosphere, very interesting menu for both vegetarians and meat eaters. Good prices. You'll find them at 1300 SE Morrison.

The second restaurant is Hawthorne Street Cafe, 3354 SE Hawthorne Blvd. Nice variety, sunny windows, friendly staff. Everything we tried was fresh, great looking and delivered promptly.

If you are going to Naples, Florida for a little sun, stop in the Cove Inn Coffee Shop for a great breakfast; try their famous pancakes. You'll find them at 900 Broad Avenue South.

Etiquette tip of the day:
'When to begin dining': At a small dinner party guests should wait until the host or hostess has been served and begins to pick up her utensils. At larger dinner parties guests should feel free to eat as they are served, as the food is better hot. Children should wait for their parents to begin. For more etiquette information check out our etiquette references here.

Visit us at Best Place to Eat .com

Etiquette and the Nose

Every once in awhile a situation comes up to remind me of the good old days when table manners were expected from everyone - and dutifully drilled in! Manners were, after all, what "separated us from the animals for Heaven's sake!"

Sometimes they became quite painful lessons. For instance, in primary school the nuns would stab your elbow with a fork if you left it on the table; or you could find yourself dining on the floor in the corner of the school kitchen should you have dared talk with your mouth full! Oh, and those uneaten lima beans could linger on your plate for days!

Way back then (60's), there were handbooks for table etiquette, handbooks for social events, handbooks for hygiene, and so forth. One etiquette book that was in vogue then, and is still used today (in a revised edition) is Amy Vanderbilt's Complete Book of Etiquette.

Of course Amy has long passed, and the revisions to her original text are many. In fact, every successive revison has included a preface from the 'new' editors on how times have changed and how the rules of etiquette have had to be 'downgraded' to fit society today. Not that I am all that picky after all, but there are times...

We were dining in a very nice restaurant, quite plush, with linen floor length tablecloths, elaborate silver candle holders and very lovely wine glasses and china. It was a twilight atmosphere, muted classical music playing in the background. Part way through our meal, oysters on the half shell to be exact, my guest and I both seemed to notice the couple at the next table at the same time. They were very well dressed, and appeared happily engaged in an animated conversation.

Suddenly, the man sneezed loudly. "har-choo! har- choo", again and again, "Ah-choo! Aurggh!"
Now all heads are turned. The next thing you know, he had reached forhis white linen table napkin, held it up to his nose and gave it a good goose-honking blast, not once, but twice. He wiped the napkin across his face a few times then balled it up and tossed it in the middle ofthe table, picked up his fork and proceeded to shovel in his dinner. His wife shot him a fiery look, tightened her lips, turned in her seat and gazed desperately across the dining room, obviously wanting to disappear.

We also glanced aroundto see the waiter standing at another table glaring over his shoulder with a clenched jaw.

The waiter (who had up until now been very calm, solicious and reserved) fairly leapt toward the table like an annoyed cat on prey; and with a fly-by pass, tossed a bunch of linen napkins on the table sneering almost inaudibly "in case you need to go the men's room , Sir!.

The man's wife stood up quickly and headed for the bar. If we weren't so sure that he would be following, we would have headed there too.

Well, in case you ever wondered - we looked up the situation in 'Amy', and here's what she said:
"Sneezing: If you feel a sneeze coming on at the table, and you have no time to reach for your handerchief, cover your nose and mouth area with your napkin, but never blow into it. If you are going to be in dire needof a handerkerchief or some tissue, excuse yourself quickly from the table with an "Excuse me one second" and head for the bathroom. "When you return to your place, murmur a quick apology" "and forget about it.""When you have to blow your nose at the table, do it very gently, as it is hardly an appetizing sound."

There you have it. In case your really wanted to know. Were you surprised at some of her advice? We were.And maybe you know someone this flu season who could use it.

Check it out. Amy Vanderbilt's book can be found here

Diningroom Diva is a writer for Bestplacetoeat.com

Holiday Celebration in Tokyo

For Japan, December is a very busy month. This celebration time is called Shiwasu or 'the end of all things'. It's a time for Japanese to resolve their debts and meet obligations incurred in the past twelve months. Somewhat akinto our 'new year resolutions' it is a time to 'wipe the slate clean'. In this nation of Buddhists and Shintoists, the time of renewal is a fundamental belief, and the beginning new year is extremely meaningful - the most joyous holiday of all.

The celebrations begin the 29th of December and go on for a full week. Gifts and greeting cards are exchanged on the first day. Government offices are closed and there is a holiday rush to family homes.

December 31 is Omisoka 'the last grand day'. Favorite dining includes toshi-koshi soba, or New Year's noodles, which are associated with a long life.

On New Year's eve at the stroke of midnight, every temple bell in Japan tolls 108 times to symbolize the clearing away of the 108 human sins.

On New Year's Day and for three days after, celebrants visit temples and shrines across the country. Asakusa Kannon Temple and its bazaar is one of most revered sites. The temple, founded in the seventh century, is an assortment of sacred structures and shrines, and serves as the spiritual center of Shitamchi (old Tokyo).

The Asakusa Kannon Temple bazaar is lined with gift shops, restaurants, cinemas and music shows. Small booths feature souvenirs, incense and good luck charms like wooden arrows and fortune scrolls. Arrows from last year's celebration are burned in fires. Other shops offer traditional dishes such as yaki soba, a spicy noodle dish; oden, a fish dumpling stew; and sticky rice cakes called mochi. Mochi represent the abundance of the past year and continued prosperity in the years to come.

Basic Mochi Recipe (Pictured above)

Open a package of Mochi. With a large, sharp knife, cut into pieces about 1-1/2" square. Bake in a pre-heated 450° F oven or toaster-oven for 8-10 minutes or until squares are puffed up and slightly browned. Mochi is delicious and satisfying eaten just this way. You can also fill the Mochi puffs with your favorite sandwich ingredients, sauces, or spreads. Here are some ideas : Top or stuff with butter and honey. Stuff with peanut butter or almond butter. Add jam if you like. Dip in a mixture of soy sauce, honey and fresh-grated ginger. Stuff with sliced or grated cheese. Stuff with avocado, tomato, sprouts and salad dressing. Fill with tabouli salad, tahini or baba ganoush. Smother with Italian-style tomato sauce and cheese. Fill with beans, cheese, tomatoes and onions for a Mochi Burrito. Fill with sautéed vegetables such as carrots, cabbage, and onions. Stuff with cream cheese, dates and cashews.

News via LA Downtown News: 'e.3rd: Restaurateur Jason Ha, of the popular Zip Fusion Sushi at Third and Traction, is embarking on his second Arts District eatery this year. The venture called e.3rd will convert a former warehouse and film studio into a mid-priced steakhouse with a fusion twist. There will be copious outdoor seating, funky decor and a centerpiece soju, beer and wine bar. The Third Street restaurant will open later in the year.'

Ten Best Japanese Restaurants in New York City? Here's a list according to Gayot: http://www.gayot.com/restaurants/bestof/NY_japanese.html

Find a review of a Japanese restaurant near you http://www.we8there.com

Travel to Japan at best rates: http://www.bestplacetoeat.com/markettrav.html

Stay with us as we build a restaurant showcase of best restaurants and best places to eat around the country.Send us an email or leave a review. http://www.bestplacetoeat.com

BestPlaceToEat.com is joining forces with the largest interactive restaurant review guide in the world, We8there.com. This alliance will join the largest general database of restaurants with the largest diner review site on the internet. You will soon find showcase pages of great restaurants, chef's recipes, wine info, healthy eating recipes, travel info, as well as up to the minute diner reviews of not only restaurants, but bed and breakfasts and hotels as well. Bookmark us, leave a review of your favorite restaurant, enjoy.

Comfort Food for a Rainy Day.

Winter is upon us and depending on where you live (north of the equator), it's either rain or snow -or both. But definitely a wet something! So we search for warmth and comfort and fend off those hibernation tendencies that would keep us in our cave all winter.
We seek good comfy restaurants and the restaurants struggle to keep us interested. There are a million variations of a theme in cuisine offerings but sometimes we just have to dip into the real comfort food and cook ourselves a good meatloaf at home. Add some garlic mashed potatoes and a little green stuff then curl up later like a fat cat on a rainy day.
While I was researching some food books I came across a recipe for meatloaf that was purported to be the most requested recipe in 1985. It is Ann Lander’s meatloaf. So here’s to a rainy day treat. (you southern folks could do this on a cold wet day too).

Ann Lander’s Meatloaf

Serves 6

Ingredients:
2 pounds ground round
2 eggs beaten
1 ½ cups bread crumbs
¾ cup ketchup
1 teaspoon Accent
½ cup warm water
1 package instant onion soup mix
salt and freshly ground pepper to taste
2 strips bacon
1 can tomato sauce (8oz.)

Procedure:

Preheat the oven to 350 degrees.
Mix together all the ingredients except the bacon and tomato sauce.
Blend thoroughly. Put the mixture in an oiled loaf pan.
Smooth out the top with a spatula.
Lay the bacon down the length of the meat loaf and pour the tomato sauce over it all.
Bake in middle oven for 1 hour.

I would say just pick your favorite wine, whatever it is. This is all about you.

And...You can always call out for dessert.

If you need a loaf pan or just love kitchen stores you've just got to check out SurLaTable.
It's the Cadillac of kitchen shops.

Psst! http://www.BestPlacetoEat.com is about to join forces with a premier restaurant review (world's largest of it's kind)web site. Stay tuned for details

The Wine and Green Mushroom Caper.

(a day in the life of a vintner)

We were really looking forward to our visit with Andy and Gwen. Old college buddies, while I chose the medical profession, Andy chose sales. After a few years, Andy joined a wine distributor and eventually evolved into a master vintner. He is semi retired now, but as we reached his villa on a high hill in Napa, California, all we could see was grape vines twisting gracefully along rows fading off into the horizon. He certainly still had his hand in it.

We visited all morning while downing several glasses of a variety of wines that Andy had produced and tinkered with.

Finally I excused myself to find the bathroom. Gwen directed me down the hall, to the right, third door on the right. Light switch on the left. Being a bit tipsy, I did manage to find the bathroom, but on the way out, turned the wrong way into another hall.

There before me was the master suite. As I peeked in, I noticed what appeared to be a giant green mushroom growing right in the middle of the bedroom. Backing away, I weighed whether should mention it, citing my error in directions; or not, for fear of being thought a snoop. But my find was just too strange and my semi inebriated brain had no control over my mouth. As I reached the doorway of the sitting room I just spontaneously blurted “why are you growing a giant green mushroom in your bedroom?”

Andy and Gwen exchanged puzzled glances, and then glanced back at me. Their faces both changed to horror at about the same time. They leapt from their chairs and dashed down the hall. We followed close behind wondering if I had just stumbled into an alien nation or something.

It was the waterbed. Andy had attached a garden hose to fill it sometime just before we arrived, and had completely forgotten about it.

By this time the bed had swollen to the size of a giant blimp. The wooden stays on the bed separated and pulled apart. The sheetrock was cracking under the sideways expansion into the wall. The nails in the bed must have been finally exposed, because the bed material suddenly gave way to a huge popping sound and water began to run everywhere. It quickly saturated the carpets and flowed down the hall. Water began to leak to the lower floors. There wasn’t much we could do but watch in dismay. Andy raced downstairs and we were quick to follow. Sure enough, the water continued its downward path clear to the basement.

The basement turned out to be an extensive wine cellar, home to Andy’s most coveted wine collection. Row upon row of bottles lay carefully filed on their sides, separated by vintage and other important details known only to him.

Seeing water leaking from the heating duct over his head he quickly reached up and pushed the edges tighter together to see if he could seal off the leaky area. Instead, the duct opened with a long squealing sigh, separating like a rhino’s jaws sending gallons of water gushing over the wine bins and flowing down to the lowest section of the floor knocking over a row of shelves nested there. There, in the lowest, darkest, coolest cave-like opening was Andy’s most precious and newly-tasted collection of wine. As we picked the bottles out of the water one by one, all the handwritten labels completely slid off and floated away.

More and more labels on the racked bottles became dislodged and before long, there were labels floating everywhere.

After a few minutes Andy stood back and took stock of the situation, there was only one thing to do. And it was urgent.

We needed to taste and grade the wines as soon as possible, before he forgot the content of each of the bottle’s washed off labels. And, of course, determine which bottle was which.

We set up our tasting table near the shelves of the now label-less wine bottles. Andy would choose the bottle, write down what he remembered about the label contents and we would all taste the wine, commenting on the flavors, acidity, grape, etc., all the things a wine connoisseur might want to know. We pressed on through the afternoon into the late evening, until the last naked bottle had been tasted and Andy had completed his notes in his journal. All in all, we had tasted our way through about 27 bottles of wine.

We had no business driving back to our motel in the condition we were in, but we were wet, exhausted and probably getting on the nerves of our host by then.

After a few days we received a most gracious note from Andy, thanking us for our help and fortitude. The house was almost back to normal, and the waterbed had been replaced with an airbed.

We wondered, could he risk blowing himself up with one?