Coming back !!!

Well, it has been a long time since I have posted anything on this blog. That is about to change. Getting a new job that demands that you move to Boston for ten weeks doesn't always give you the most time to write. In this world of mostly work and very little play I have chosen food as part of my little play that I have. What can I say food is my own aphrodisiac and nothing makes me happier than walking around the farmers market on a beautiful sunny morning or in some instances a really great Whole Foods grocery store looking and picking at the variety of produce.

Returning the the World of Food, In a healthier manner.

In my absences of being away for so long, not only New York City but also the food that I love so much, I'm back. For those who are not aware of my situation I went back home to California for a few month, let's say to find myself and find myself I did. I have always had a passion for food but that passion and lack of exercising caused me to gain over 50 pounds in the last 3 years. Yes, I said it correctly 50 pounds. This is not an easy number so swallow by any means. In better terms I was looking like the butterball turkey being served for dinner. What makes this hard to swallow is that same love for food got me to that point. It wasn't the simple overeating, the lack of exercise but the misunderstanding of how food effects our bodies.

Long story short I trained with a trainer 3 to 4 times a week for two and half months and lost 35 pounds. It wasn't easy. It was a lot pf hard work and determination. The most difficult part learning to eat in a different manner. I had to stop eating mouth watering enchiladas and replacing them with 6 ounces of grilled chicken with steam broccoli. Great trade off ! During my first month I really sticked to my diet but after the first month I learned how I could eat more flavorful and healthful food without the calories. I read books and studied the effects that fat and a variety of diets have on our body and learned how to adapt recipes and eat better.

Food can cause a variety of emotions as well as being a great companion and this something that I had to learn how to control. To this day its something that I still struggle with. We always have excused for needing those salt and vinegar chips or that slice of chocolate cake. Food is a huge part of my life not only as a great sense of joy but also as a great companion when needed.

With all this being said I will change what I write about, not only will I write about experiences in restaurants but also about individual items as well as great recipes.

Cinco de Mayo delayed

May 5th is my birthday. Cant hide it. I'm getting old and aging gracefully. I welcome each year with open arms knowing that each year brings new friends and greater knowledge. First thing I want to clear up is that Cinco de Mayo is not Mexican Independence day, for those non- historians it is the day that Benito Juarez led the Mexican army to defeat the French. Yes, the French at one point occupy Mexico City. Mexican Independance day is September 16. Another thing that I would like to clear is that Cinco de Mayo is a Mexican holiday, not Cuban or South American Mexican. With that being said my birthday was a blast as it usual. Went to dinner to Le Bernadine, which I will write about later and ofcourse saw half of New York City celebrate this my birthday

Today's Lunch at Sylvia's

Most of us have heard of Sylvia's Soul Food in Harlem. It has been a staple in the Harlem community since 1962. Now, I have not doubt that at one time this must have been an amazing soul food restaurant but I have to say that this is not true today. My co-worker and I decided to go to Sylvia's for lunch. I personally enjoy soul food and was looking forward to lunch. Just a few weeks ago I saw Sylvia's on the Travel Channel's Man vs Food and their comments on the amazing fried chicken and ribs. I have heard very mixed reviews. I was curious. When we arrived we where greeted and seated promptly, plus one. Once seated our waitress came over and welcomed us and ask if this was our first time. She was polite and very informative. Plus two. She took our food and drink order, salmon croquettes for my co-worker and smothered fried chicken leg for myself. After a few minutes our drink where brought and and corn bread was served. Let us start here. The cornbread at best was a 4 on a 10 scale. I was not what I was expecting. It was brown and dry not sweet, savory and moist. It also came with whipped butter and grape jelly. I understand the whipped butter was unsure about the grape jelly. If anyone wants to explain this to me I am open to hearing explanations the the jelly. This is where the minuses began. To continue we waited about 15 minutes for our food. In that time the busboy came over and removed our plates, silverware and drinks, believing we where done. Finally our food came and somehow I was served smothered chicken livers. I can honestly say as big of a epicurean that I consider myself, I do not like liver. I have tried it many different times and ways, just not a fan. Besides they where dark brown and crispy burnt. I sent my dish back and finally got a smothered chicken leg with mash potatoes and macaroni and cheese. It looked like a big glob of food, not appealing to the eye. The chicken tasted old, soggy and over salted. If I am telling you that something is salty believe me it was all salty. I took one bite and stopped eating after that. What makes fried chicken great it the crispy crunchy outside and succulent juicy meat inside. This was none of the above. The potatoes where average and the mac and cheese over salted, again. Needless to say I did not enjoy the meal. Overall I can't say I would recommend this location. It is at best left to the tourist.

This is what bothers me about places such as these. They feel that because they have gained popularity it is acceptable to cut corners. This is their the downfall. Great food is about maintaining consistency. Yes, Sylvia's has been around for many years but I feel that if I was served that same meal back in 1963 it would have been very different. Sylvia herself would not have served that today.

Baseball Season is Back!!!!

Now being that I currently live in New York I am a Yankee's fan. No, I did not grow up as Yankees fan but a Dodger's fan, where Joe Torre currently resides. Yes, I am in the minority of New Yorkers that wanted him to stay. What can I say I have a soft spot for Joe. Well let's forget about all that and focus on the important matter ballpark food. It truly is a love hate relationship, hate to pay $10 for a beer but man do you want that beer and cheese wiz nachos. Warm tasteless Bud Light hhhhmmmm..... Never sounded so good, with a hot dog in one hand, beer on the other, nachos on your lap and the Yankee's up by 4 in the top of the seventh inning, who could ask for more. Working all angles on this one. I have to say I am a little excited about our half a billion dollar stadium we just built on tax dollars. I am not complaining, it is the "nicest" stadium to date, though I have to say that AT&T Ballpark in San Francisco is hard to beat. Garlic fries, burrito stand, and ohh that Ghirardelli chocolate what more could you ask for? With all that said the classics can never be out done, the enormous hot dogs, the stale cracker jacks, peanuts with no salt (never understood this one), the warm beer, and who could ever forget the chocolate malt ice cream. In words of Homer Simpson "Mmmmmmm, beer my one weakness. My Achille's heel, if you will. "

Cook's Illustrated

In one of my recent excursions at Whole Foods I recently discovered an old friend, one that I had lost touch with, Cook's Illustrated. This magazine is or should I say was one of my favorites not because it has the best recipes but because of the information it gives you. It has been years since I had actually purchased a copy. For those that are not familiar with this magazine it is owned and operated by Christopher Kimball. Yes, this is the the guy on PBS's American Test Kitchens, red apron funny haircut. The show, like the magazine, test recipes over and over until they understand how and why they work and arrive at the very best version. This might not sound interesting but once you start reading you really feel like the author understands how you felt that time you tried making chicken and even your dog wouldn't eat it. As a cook I sometimes catch myself questioning and wondering if there might be a better way to enlighten or jazz up a recipe. I always feel like I can make it better, so I add a little of this a little of that. Oh, you get the point my inner self believes that I am the next Iron Chef. This is the reason that I don't bake. My last baking disaster almost caused someone an eyeball. Since I don't like to follow recipes and for baking you have to follow I proudly say I can't bake. This magazine takes out the element of what if and appeases your curiosity. The trial and error has been done and now it is time to create. It is a great magazine and those of you who think as I do can appreciate it. They also publish Cook's Entertaining for the skinny on innovative and creating ideas for those fabulous paries we all like to have.

The Tasting Table

Epicurean - Devoted to the pursuit of sensual pleasure, especially to the enjoyment of good food and comfort

As a person devoted to the sensual pleasure of food, I could have not described my fascination with food. Throughout time my way of looking at food has changed dramatically from the guacamole in California, to chowing down clam chowder in Boston , courting with Philadelphia's famous cheese steaks, and finally ending up in the mecca of all places New York City.

My appreciation of food comes from the pure joy of taking that first bite and knowing that there are a few things in the world that could compare or describe that feeling. Eating isn't just about eating but about the experience and story that comes with it. It's the fascination of learning why certain flavors and techniques are used at that precise moment, and knowing how that combination of flavors will work together to create that one bite that takes you somewhere else. Living in New York City, has allowed me to expand my own experience with food. One of the highlights of each year is my birthday. It is an adventure that I await . Birthdays and anniversaries are the days that we, my boyfriend Frank and I, chose a restaurant to have a dinner. We simply awaiting to see what the other person has chosen. Will it be Gordon Ramsey's London or Eric Ripert's Le Bernadin? This is where I believe the epicurean in me comes out. I never look at these evenings as simple and ordinary, but as an experience with amazing flavors and stories waiting to be told. With birthday's such as these who wouldn't want to have them every week.

Speaking with Veronica, one of my co-workers and friend, about her own love of food inspired me to start writing about my own personal experience. She just moved to the city from the Midwest and started to write a blog about her love with food and her adventures with New York City cuisine. The more I spoke to her the more I started to believe that I should be sharing my own experiences. New York is a city of many wonders, one being food. It is a melting pot of flavors waiting to be discovered and written about. This is where my story begins. I will begin writing about food, recipes, entertaining, and any other subject that has to do with food. In other words I will become the educated epicurean.