Friday Fry #22
The qualities of an exceptional cook are akin to those of a successful
tightrope walker: an abiding passion for the task, courage to go out on
a limb and an impeccable sense of balance.
Bryan Miller, N.Y. Times 10/23/83
An advertising campaign that began with teaser billboards containing the message "inNw" have had me curious. Turns out it’s part of a larger ad effort for which includes TV, text messaging and a website with language that shows I don’t fit into the demographic target (16-24). It’s a way of integrating text messaging to connect with teens. The riddle is solved, "inNw" means "If not now when?". It’s also the tagline for the roll-out of the Doritos Black Pepper Jack. The package copy states that the chips, "combine the bold tastes of black pepper and pepper jack cheese to bring you a great new flavor with the intense crunch you gotta have!" It’s a unique campaign to say the least.
The world’s most expensive tea bag–280 diamonds!
Mexico City is in the throes of a revival. And in the city’s Condesa-Roma district you’ll find it on the menu. The younger generation has more money to spend on dining and chef-owners have responded by updating the type and quality of food that can be found on menus. As the Los Angeles Times article states, "a handful of women…are making waves by treating traditional Mexican cuisine with less reverence…with flamboyant presentations and unexpected combinations of common ingredients." Patricia Quintana, donned by Gourmet as Mexico’s Marcella Hazen, "is throwing hibiscus flowers into her mole and wrapping up masa-less tamales at her restaurant, Izote." Diana Kennedy, the high priestess of Mexican culinary history and preparation, has called the whole thing, "absurd", "ridiculous" and "barbaric".
In addition to Chef Quintana, Gabriela Cámara, Monica Patiño and Martha Ortiz are causing sensations such as fideo (vermicelli) sauced with black mole, garnished with fried chiles and queso panela and served with a spicy pasilla mole dipping sauce; and fish-stuffed jalapenos. Ortiz created an all-black Day of the Dead meal featuring, margaritas made with volcanic ash, dark huitlacoche (corn fungus) quesadillas with goat cheese and black habañero sauce, duck in smoke-scented mole and sea bass with chirmole, a mole darkened with charred chiles.
This is one revolution that’s worth the fight.
Coconut water promises to be the next trend in beverages that we all go nuts over. Apparently, it’s a long kept powerful antidote. First sold in Brazil over five years ago it is second in popularity to orange juice. According to the manufacturers of Vita Coco, "The coconut water phenomenon has been kept a secret from Americans for centuries, not because of its evident benefits to the enjoyer, but because of the difficulty in packaging coconut water and preventing it from oxidizing." Coconut water is not the same as coconut milk. Coconut water is extracted from young, green coconuts. Coconut milk comes from the meat of the nut. It is also free of fat and cholesterol, contains more potassium than two bananas (for and alkalizing minerals such as magnesium and calcium. Runners, gym-goers and athletes look for this new natural energy drink for a change in your routine. I suppose it could also make a tasty lower fat umbrella drink. Taste Report