Shabu Shabu in Boston

It’s 8 am in Boston… I am trying to always adjust myself to the time zones. It also didn’t hurt that there was some bird randomly hooting that I could hear through the wall outside. I’m all about enjoying the free breakfast: the one at my current hotel is more standard continental: a bagel or muffins, cream cheese or butter, and various coffees to choose from, not the cooked to order breakfast of last week with omelettes/scrambled eggs, sausage and potatoes and oatmeal and various juices. But the internet at this hotel is free, and in principle the fast that the several other hotels around me are charging $9.95 a day which is such a outrageous markup.

Last night at Shabu Toki in Boston, they offered more interesting yakotori then I’ve seen on Ping’s menu, For instance, besides the usual various chicken parts, they also offer pork belly combinations such as Aspara Kurobuta (black pork belly and asparagus) or Uzuura Kurobuta (black pork belly and quail egg) or Kurobuta Baraniku Negi Ponzu (blakc pork belly with scallion and ponzue sauce), as well as Lamb Chop, seafood such as Sake Mozzarella of salmon and mozzarella, Unagi, and Scallops with spicy tobiko sauce, and even ginkgo nuts or garlic.

Furthermore, the quality of the Japanese Wafu broth and the Kurotobuta (pork belly) we dipped into the boiling broth was outstanding. The service (even though the restaurant was mostly empty) was extremely slow: we actually had to ask for bowls so we could enjoy the soup and the yakitori was not delivered hot and fresh from the grill. But the quality of the shabu shabu makes you want to be forgiving. I didn’t even dip the pork belly in the traditional ponzu or sesame sauce the combination fo meat and quick flash of swish cooking in the wafu was so good. The broth, after a adding a few thai chilis (I didn’t even sully it with their other condiments of scallions, garlic, or yozukusho, was a subtle complex soother. We also had the duck, but it was not nearly as good as the pork belly. We also had an acceptable appetizer of sashimi tostada- the cold was a good counterpoint for the hot of the rest of our dinner.

The outstanding kurobuta at Toki, waiting to be appreciated after a swish in Wafu. With all the trendiness of pork belly as a cut of meat currently, it’s nice to see it done right as an offering: simple, and letting it speak on its own.

 

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Stanford’s + Newport Seafood Grill

I tried out Stanford’s Restaurant because I was in the area to get new glasses and contacts after my annual eye exam. Ok, maybe I only go there every 3 years. My prescription doesn’t change though, and it’s usually because I scratch up my glasses. Last time it was the lens. Now they have protective coating on the lens but I scratched some of the paint off the frame. I apparently abuse my glasses by throwing them off when I go to sleep.

They are still on order, so I have no photo with my new glasses. My contacts prescription is switched out to one that I can change out every 2 weeks instead of monthly. Every time I go to clean them they still feel really bizarre to me, but I can definitely feel how thin they are. Sort of plasma-like too in feel when I try to rub them with the solution. However, I do have photos of my lunch.

Stanford’s is a local chain restaurant that tries to fit in the niche of being a family restaurant but being classy at the same time so you feel like you are dining out, not just eating food so you don’t have to cook. There are many restaurants in the Chicago suburban malls that fit is similar in feel to places like Wildfire, Maggiano’s, etc other restaurants in Lettuce Entertain You chain. It’s a safe choice, though it doesn’t wow you either, but it’s just fine considering that niche. After all, it’s sitting on that line between local (which it really tries to advertise as – good food but casual but nice and also friendly) but ultimately it’s a corporate venture. The menu and atmosphere is designed to be just good enough for everyone.

We started out with 4-Cheese Cheesy Focaccia Bread. I too wonder why it was necessary to clarify the 4-Cheese with Cheesy. it’s garlic butter brushed focaccia bread sliced up into breadsticks and topped with Jack, Cheddar, Mozzarella, Provolone cheese. This was ok- sorry, can’t beat Domino’s cheesy bread.

This meaty looking deliciousness looks like little steaks, but actually is wood-fire grilled portobello mushrooms with seasonal greens, rosemary vinaigrette, basil aïoli. Portobello mushrooms are always a great veggie option.

Next, here is one of their specialities, their mac n cheese with Gruyère, Fontina, Cheddar, bacon. This was a pretty good mac n cheese, something I’d expect to see in a Food Network recipe.

My close favorite though was the Knife and Fork Crab and Artichoke Sandwich topped with sliced tomatoes, aged Parmesan and Cheddar cheeses. This was less rich then the mac n cheese, and although I love cheese I had to take the mac n cheese home to enjoy for a second meal it was so heavy. The crab and artichoke sandwich though I had no problem polishing off. I think having a little mixed green salad with vinaigrette would have been the last bit to balance the sandwich and fries.


Also in this same neighborhood is another similar restaurant (I would even say competing execution of the same concept), the Newport Seafood Grill. Here my entree of the “seafood favorite” (as advertised on their menu” of Seared Alaskan Scallops with butternut squash risotto, lemon, basil, and Parmesan could only boast that it had excellent scallops, but there are only 4 in there. The risotto is more like Rice-a-roni, soggy and sitting almost in a soup, the rice is overdone. But the scallops were excellent. And, the mini-sweets were really great: just enough for a taste without having to go all overboard in sweetness. I wish more restaurants offered this.

Scallops, the only redeeming part of the dish, thank goodness they didn’t ruin those…

The Chocolate Puddin’: Rich, smooth chocolate, vanilla crème anglaise, toasted hazelnuts, served in a demitasse. Super rich chocolate, just as advertised.

I adored my cute chocolate trifle cordial of chocolate cake, raspberry sauce, chocolate sauce, vanilla crème anglaise, toasted hazelnuts layered in a cordial glass.

Last week I was in the Silicon Valley. Next: Boston, Chicago, Shanghai then training through Suzhou to Nanjing, flight to Shenzhen, a weekend in Hong Kong, and then hitting Taipei before returning home to Portland. I had a wonderful time catching up to my old college roomie H and her family, and we dined at the cool concept restaurant Foreign Cinema. I was having such a great time I forgot to take any photos.

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Spring blows us a teaser kiss…

When we bought the house, it was in late August, and nothing was blooming. It was also extremely overgrown, and so before winter a lot was ripped out. Some plants remain though- and there are two trees on the side of our house by the walkway to the front door/kitchen door/bedroom back door/up the back of the house that were spared, although they were under consideration to be cut.

These two trees had lots of big buds, but I haven't seen these type before, and wondered what they would open to. Recently, I got a peek.

Sweet! There are lots of buds, so it will be beautiful when the full tree (and two trees) are in bloom.

I'm swamped at work and will be traveling to boot, so I'll be probably quiet on the personal blog front for the next month.

 

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Esquire’s Article on Roger Ebert

This week, I was really emotionally moved by Esquire's article on Roger Ebert. I specifically remember having the link sent to me at work, but I was unable to read it at work because it was blocked. The next day, as I was sitting waiting for the Max trains to take me to work, I pulled it up on the Android phone. It was actually a good thing that I ended up having to wait 3 trains before there was one that would take me to my stop: not only did my eyes brim with tears, but I had to reach for a tissue several times. Even as I rode the train and tried to compose myself since I would be soon in a work setting, and even now several days later, the article, and the man whose story is told in the article, still resonates in my psyche.

Most people know Ebert from his show with Siskel, and growing up in Chicago, they were the only local celebrities I cared about. I probably couldn't be able to recognize any of the players from the sport teams (well, ok Michael Jordan) if I saw them in real life, but Siskel and Ebert were regulars for me. I liked how they talked through their opinion in a fashion that was both entertaining but also made me be more analytical and critical of movies. It's all too easy to take entertainment at face value, and just passively be told a story. Siskel and Ebert, combined with my high school history teacher who wisely made us read conflicting historical accounts to try to find the truth in the past, taught me to be an active engager of life by thinking and processing all the time, not just because I was asked to write an essay for homework should you turn your critical thinking skills on.

I remember the shock when Siskel passed away from his brain tumor. I admit, as the quiet one of the pair, Siskel's serious, more controlled demeanor was closer to what I was like at the time, so I usually paid more attention to him then Ebert, who to me was more the funny foil. One week he was reviewing movies seemingly as normal, and then he was gone. After Siskel's passing, although they found another critic to replace him on the show, I never really had that same trust with Roeper, and Roger Ebert became my go-to critic for movies. Literally, he was the only one I trusted in the media.

I still read the Chicago Tribune now daily, even though I live in Portland instead, but I started going to the Sun Times just for Ebert's movie reviews. The way he looked at movies actually is much closer to how I enjoy/do not enjoy them then Siskel's thermometer, I later realized. When he critiques a movie, he starts with giving it the benefit of the doubt, and he covers all the elements: the story itself, the characters, the performances, the atmosphere of the set, etc, picking it apart like a novel. I haven't found any other critic with that depth and consistency of really trying to understand what a movie is trying to do.

My main contact with Ebert was online, and I was focused on his movie reviews. So I didn't know how his health had deteriorated until I was linked to his blog article "Nil by Mouth" in January. I remembered vaguely seeing photos of him thinner, but I had no idea that he had lost his ability to eat or drink or speak. That particular blog was something I had probably passed by in navigating to movie articles many times, but I had never read one until then. As he went through some of his food memories, and then wrapped up with how it wasn't eating he missed, but dining, he with that one entry changed from being a critic in my mind to a person. I am anxiously awaiting Amazon alerting me to his book on using a Rice Cooker and thoughts on why people cook to be available.

What the Esquire article brought to me was moving him from a person to an inspiration for me. He has dealt with pain and struggled certainly with a strong will, done so admirably. And the ability for that much insight to be lifted from shadowing Ebert as a writer for just a day says a lot for the technique of being able to step into a man's shoes and follow him to get that perspective, something people don't even try to do anymore- time's short, let's just ask questions and get it done. There's so much more to a man then answers to questions or even what he might say or how he might describe himself. Even those two days were only a short capture of Ebert, and Chris Jones is a wonderful writer and able to really see what he is observing: but Ebert has many days, not just those Chris saw, which he lives every day, day after day into weeks and years. And, he lives it so fully.

The article mentions how "Ebert is dying in increments, and he is aware of it." As he pointed out on his blog response to the article, all of us are doing that everyday, so it's not that he sees himself as a daying man. But given his current constraints, Ebert rallies even without his voice and without the ability to physically even spend a lot of time out among others, to live and communicate to the highest potential he can manage, so he can share his life view from experience and his analysis of life as he continues to absorb human stories.

He could have tried to just retire from the world and public stage, but instead, he expresses himself and opens himself even more, continuing with bringing perspective to stories told by movies in reviews, and also with his blog and conversations from comments all over the world on that blog. Without the casual freedom of the spoken word available to him anymore, now you can really see the value to him of weighing his time to still produce those communications, to still try to be heard and share the echoes in his mind, but truly forced into picking what has the most meaning to tell. You can appreciate that when you are limited to what you can express, how you must select what of yourself you want share and still be understandable. You can appreciate something we all take for granted, what a treasure communication is to humans that we waste away so often and don't use nearly as carefully, spending it on posturing or putting up a front to impress or entertain or deflect or win, but not nearly as often open the door of yourself to another.

The article gives you a glimpse into someone who you wish could share that depth of thought and experience with more of the world because it is so penetrating and so hard to find now with the roar of other chitter chatter in all types of media that is so shallow in comparison. The voice of society seems to have become that of the young and nice to look at, or about internal fighting politically or of public opinion, rather then the words of wise men, and it's a great loss. And, he's just one example among probably so many great life stories that are not known and should be.    

I can also see the care in time and emotional investment that he's made into his relationship with his wife Chaz. It's evidenced in the small joys they still have now that he needs more care and and she fights for him so exquisitely, be it to force him to push himself physically or to help him express himself. He can't speak anymore, but all the communication and understanding between them is still there in ways that they have learned together over time in small gestures and facial expressions and even her just knowing him so well because they are so bonded as independent but a couple.

And as I said before, he is heroically inspiring me to remember to always think actively, and enjoy and appreciate every little bit of life that is thrown at me or that just slips in and might not be noticed otherwise. Ebert seems to be someone who is not only self-aware of himself, but of his life and life in general, and not in a way that is sentimental or religious, but as someone who knows how to sift to find all the diamonds, even the smallest diamonds in so much rough of life, and cherish them and let the rough dirt go by without staining him. He is willing even now with less physical capacity to continue to scrounge around in as much dirt as he is able, continually looking for more of the sparkles in life. He does so all with an open heart and letting his emotions be as they are, not trying to pretend they aren't there or control them, but letting them exist sincerely, and feeling their ebbs and flows because that also is what life is. Despite being trapped by his physicality, Ebert is a free man, and he is more alive and active then so many people, sadly, because they don't have someone like Ebert to have shown them that you need to live like this, and be in awe and gratitude for all the little and large communications, of one person reaching for another and the connection, that make life worth living.

I dare you to read that Esquire article and not be moved.

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A Valentine’s Fondue: Champagne Fondue Recipe

We did these over 2 days to try to distribute the fat content 🙂

The recipes come from Fondue It! 50 Recipes to Dip, Sizzle, and Savor by Silvano Franco. It’s not the best fondue cookbook out there, but I think it was in the sale section of a bookstore and I happened to see it, so there you go. What is interesting about this book is that the book also provides sides to try to prepare to dip into the fondue, not just fondue recipes. I can never get tired of cheese fondue. I got french bread, forgot to get mushrooms (but really what you see below is already too much food), cauliflower and broccoli florets, and Braeburn apples. We did the cheese in the electric fondue pot, but the chocolate fondue was one of those fondue pots you can buy where you put a tealight candle underneath it. Yeah, the tealight candle totally cannot keep it warm. If you don’t have a fondue pot, I highly recommend the ones that are first, easy to clean (especially dishwasher), and if you can do electric, that’s easiest. If not, use sterno. Tealights look romantic, but just aren’t functional.

Champagne Fondue

Ingredients:
  • 1 cup plus 2 tablespoons of champagne or fine sparkling wine
  • 7 ounces of soft crumbled goat cheese
  • 7 ounces sliced camembert
  • 1 tablespoon of cornstarch
  • 2 tablespoons of French brandy
  • Salt and Pepper to taste

Directions:

  • Pour 1 cup plus 2 tablespoons of champagne or fine sparkling wine into the pot and heat gently.
  • Add the 7 ounces of soft crumbled goat cheese and the 7 ounces of derinded and thinly sliced camembert.
  • Stir until everything melts together, do not let the mixture boil.
  • In a separate bowl, dissolve 1 tablespoon of cornstarch, 2 tablespoons french brandy. Add to the fondue.
  • Bring to a boil, stirring, until thickened and then season with salt and pepper to taste as desired.

The quality of the cheese you choose and the champagne are what make the difference here.

Tiramisu Fondue with sponge drops
(which he made into heart cakes, aww)

  1. Preheat the oven to 325.
  2. Separate 3 eggs (yolk and egg whites): you will be using both.
  3. Beat 3 egg yolks with 2/3 cup superfine sugar until pale and thick.
  4. In a separate bowl, sift together the 2/3 cup all purpose flour and pinch of salt, then fold half into the egg yolk mixture.
  5. In another bowl, whisk the 3 egg whites until stiff, then fold into the egg yolk mixture with the remaining flour.
  6. Drop spoonfuls onto a lined, nonstick cookie sheet (or into whatever tin you want to make mini sponge cake shapes- he used hearts)
  7. Dust with confectioners’ sugar.
  8. Bake in the preheated oven for 12 minutes, until lightly golden. Remove from oven, cool slightly.
  9. While it’s cooling… make coffee. Pour 2/3 cup of the coffee into a fondue pot and stir in 2 3/4 ounces of confectioners sugar.
  10. Break in the 3 1/2 ounces semisweet chocolate and heat gently, stirring, until melted.
  11. Add 5 ounces of marscapone cheese and stir until melted.

This chocolate fondue was going to be accompanied by brownie and the sponge drops, which is what went best with this because the liquid actually is pretty watery which was great since the brownie and sponge hearts soaked it in, but the fruit could not keep the liquid on it- it would run off. We could have added more chocolate easily, but ended up enjoying our fruit on its own because it was fine without the chocolate.

Actually, the best part was not the fondue… it was that he drew me a card. He did it at work, and he got mad because he smeared some of the ink. How cute is that? On the other hand, he also draw PedoBear as part of the theme of the card, ha ha. We have tickets to go see Max Raabe and Palast Orchester at the Arlene Schnitzer concert hall next Wednesday.

Happy Valentine’s Day!

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