AS YOU MAY HAVE GUESSED BY NOW I LOVE POTATOES. ITS FAIR TO SAY THAT THE FEELING IS MUTUAL AS MY INDULGENCE IN THE TUBER HAS HELPED ME TO GET MY HEALTH BACK.
POTATOES HAVE BEEN GETTING A REALLY BAD WRAP THESE DAYS.
ANY DISCUSSION ABOUT OBESITY AND FOOD AT SOME POINT BRINGS UP POTATO CHIPS OR FRENCH FRIES.
THOSE ARE POTATOES RIGHT?
WELL YES BUT LIKE MANY THINGS THAT ARE PURE NATURAL AND HEALTHFUL WE HAVE MANAGED TO FRY ALMOST ANY NUTRITION BENEFIT OUT OF THEM.
BUT LETS TALK STRAIGHT. IT AIN'T THE TATER ITS THE OIL.
IT AIN'T THE SPUD ITS THE LARD.
IT AIN'T THE RUSSET ITS THE BUTTER, CHILI, SOUR CREAM, CHEESE, EXCESSIVE SALT AND RANCH DRESSING THAT ARE AT FAULT.
AS YOU CAN SEE IN THE NUTRIFACTS THERE IS NO FAT IN POTATOES. POTATOES DON'T MAKE YOU FAT. YOU MAKE YOU FAT WHEN YOU FRY THEM IN OIL. ANY OIL. DID YOU KNOW THAT LARD AND OLIVE OIL HAVE THE SAME AMOUNT OF CALORIES PER POUND? THAT WOULD BE 4000 CALORIES PER POUND. SO STOP BLAMING MY GOOD FRIENDS FROM IDAHO/PERU AND…
IN THE BEGINNING THERE WAS AN ARMENIAN AND A PIZZA... I have been in the food business since I can remember. My first stab at it was at Rico's pizza in San Jose, California when I was 14. As an Armenian kid I was told that I qualified for a job there just by being Armenian. I was super nervous when I approached the owner for a job. "I heard that if you are Armenian you can get a job here." the response? "When can you start?" thus a life long career in the food business was born. The last 15 years have been spent in the natural foods industry and of the last 11 they have been almost obsessively focused on selling cheese, wine, beer, chocolate...you know, the good stuff that everybody wants and nobody needs!
After many years of climbing the company ladder in the world of cheese and living a somewhat sedentary lifestyle of VERY rich food indulgence I found myself extremely obese (by medical definition), with the triple threat of lifestyle induced diseases. Diabetes, h…
As a meat eater one of my favorite things to eat in the world was Texas chili con carne. You know the meat and chiles without any healthy beans to get in the way! I developed a pretty kick-ass version over the years. It combined some Mexican cooking methods that I learned from J. Wade Williams (a la Rick Bayless) and testing a few recipes from the web. The flavor breakthrough is all about using dried chiles and toasting them for maximum flavor. No chili powder from a jar!
So when I set out to convert that original recipe into a more life-sustaining dish sans the carne I knew I had to get it right. Flavor is of the utmost importance. But how do you get a meatless dish to taste like beef? I tried a few times and failed. I was attempting to replace the texture of chuck steak with chunk seitan. It was only mildly succesful. The real issue was not so much the mouthfeel of the seitan as much as it was the lacking in beefy flavor of the chili itself.
U my mami?This month I finally had a bre…