Tuscan Oven – Pensacola
We have food prejudices in my family, and one of our prejudices is against thick crusted pizzas. We like thin crust pizzas, and we like them baked in a wood burning oven. So when my son and his wife recommended we go to the Tuscan Oven, I knew we were in for a treat.
The pizzas were fine. We all ordered them with a minimum of cheese, and that’s the way they came. I had the Pizza Putanesca, all vegetables, with capers and artichokes and oh, it was totally delicious. My son and his wife had a much larger specialty pizza, and they, too, ate every bite. The Tuscan oven is a WOW in my book.
And here was the starter – Yes, I know it looks like chopsticks, but those are tiny little breadsticks:
This place is worth a trip to Pensacola all on it’s own!
Tudo’s in Pensacola Revisit
I discovered the Tudo’s (Tudo means “freedom” in Vietnamese, I learned by accident in Wikipedia) in Pensacola has a lunch special. What you see above is just the appetizer, then you have your choice of four entrees to go with it.
Actually, the soup and spring roll is fine for me, an entire lunch. They happily give me a box to take-away the main course which I can warm up on days I have builders in the house and can’t get away. Yummmmmm. And what a great deal. The lunch special is either $5.50 or $4.99, either way, you are getting two meals for that low price – less than 2KD! And so so so delicious. I dream of these salad rolls when I am in Kuwait, far away from any Vietnamese restaurants.
The Apple Market, Pensacola
The Apple Market isn’t a big chain. You can hardly maneuver in the aisles, they are so close together. They have their own deli, with Boar’s Head meats, they have a big section with deli-made food, made with fresh ingredients, that you can take home and heat – some are already hot! They have rotisseried chickens, they have fresh key lime pies, boutique breads, a whole huge refrigerator full of freshly made salads . . . the Apple Market is my kind of place.
I can’t imagine the odds against the family grocery stores staying in existence against the giants. But I can walk into one of the giants here – Winn Dixie – and walk out without buying a thing, the giant is so tired looking, so sterile, so packaged. What the Apple Market offers is personal service.
When I walk up to the counter with a container of “Mama’s Gumbo” they ask me if I have had it before, and when I say I have, and loved it, they recommend the Shrimp Loxlie, in the same brand, and recommend that I serve it over rice or noodles, to make it go further. I buy some, serve it over angel hair pasta, and it is a gourmet feast. They encourage you to bring your own re-usable bags, or buy one of theirs – they are earth friendly.
You pay a little more. I don’t mind. They buy locally, the produce is always first rate, and they have an amazing variety of goods in a relatively small space. I can always fine something to fix up for dinner there, and I always love the service. Give me The Apple Market over a big box store anyday!
Supersize Me
Have you heard about this movie? It is a documentary, and you might think “Oh YAAWWWWWWNNN” but this one really kept going. I love visiting our son; I learn SO much.
The creator of this movie decides that for one month, he will eat every meal, three meals a day, at McDonald’s. And he has to try every entry on the menu at least once. And if the employees ask him to super-size, he has to do it. It appeared that he also made a rule for himself that he had to finish every meal. I don’t know how he did it.
Before he does this, he visits three doctors, a cardiologist, a gastroentrologist and . . .hmmmm, maybe an internal medicine specialist. He has health care professionals who will do blood readings every week and weigh him in. He starts at 185 lbs and very low body fat, and his cholesterol and triglicerides are to die for – excellent readings. His girlfriend is a vegan chef, so he has been eating beautiful meals, but not a lot of meat. (He is not a vegetarian.)
We watch him eat many of the meals. On the third day, his system rebels, as he is trying to finish, I think, a double quarter pounder, and he vomits. It isn’t pretty. At one point, his girlfriend says he has lost his sex drive, and has far less energy than before.
At the end of the first week, his weight has gone up to 203 – 12 lbs in one week! Worse, his cholesterol is rising rapidly. The second week, he is feeling sick and the doctor says he is developing a fatty liver, from digesting all the fats and sugars he is eating.
At the end of the month, he has gained 25 lbs, his system is in total rebellion against all the fats and sugars, and the doctors have warned him that he must stop now to reverse the damage.
Threaded through this adventure are sides, where we learn how much sugar the supersized drinks contain, and that even the SALADS at McDonalds have sugar in them. The calorie count for one of the salads exceeded that for the Big Mac!
I have to admit, there is nothing like a fast food hamburger every now and then – maybe once every six months or so – but this movie is a must see if you are eating at a fast food restaurant even once a week. The “food” they are serving is so processed, it barely qualifies as food.
The man who conducted this experiment went on a vegan diet for a while when he finished, and it took 8 weeks for his blood readings to return to normal, and 9 MONTHS for him to lose all the weight he had gained.
This was a fascinating movie, and a must see if we want to counter the rising tide of obesity spreading around the world. If it were an illness, people would be mobilized. As it stands, obesity is going to kill more people every year than smoking. The narrator says this is going to be the first generation of young people whose lives will be shorter than their parents, thanks to fast food. See this movie! Take your children!
There is a post script, and another reason I love this movie. As we were watching, my son said “Mom, thank you for cooking all those dinners for me as I was growing up.” He and his wife are very exercise and diet conscious, and I am proud to say, they live very conscientiously, trying to recycle, trying to eat fewer processed foods. What a gift that “thank-you” was!
Oyster Barn in Pensacola
When I said I wasn’t that hungry, just wanted a bowl of soup, something like clam chowder or gumbo, my son’s eyes just lit up.
“We could even walk!” he said. “It’s close!”
We didn’t – not that night, because I was really tired, and jet lagging, but I walked back another day to get an outdoor photo for you.
You’d have to know about the Oyster Barn to eat there – it is a tiny marina on a bayou, and out on the main street, there is no indication that this little gem is hidden back along the shore. You just have to know.
And a lot of people DO know. When we got there, the parking lot was packed. We almost went somewhere else, but we decided to give it a try. And there was one booth just emptied, just right for us. It’s the kind of place when you walk in everyone is trying to figure out who you are, because mostly it is packed with locals. You won’t find this place if you are a tourist.
This isn’t a fancy place, but it has great local seafood. The waitress appeared promptly to take our orders, which here, always start with iced tea (“Sweet or UnSweet?”)
My son and his wife had the Jumbo shrimp, which comes with “two sides” – my son had hush puppies and cheese grits, and his wife had salad and hush puppies. The servings are generous, and oh! those shrimp are SO good. They have a peppery-cajun coating that is both spicy and delicious. We finished with a very tart, very authentic piece of Key Lime Pie, all of us so full we all shared one piece with three forks. Life is sweet.
I had the oyster stew – and it was full of plump, juicy oysters. I took a photo of the stew, but it didn’t do it justice – all you could see was a milky looking base with lumps.
My Mom is coming with me next time I visit Pensacola, and this is one of the first places I will take her. I know she will love it. Although it is in Florida, it is very much like the places we used to eat when we lived in Alaska.
World Class Guacamole
The co-ops and stores in Kuwait are full of beautiful avocados right now. Chose ones that are already a little soft and buy two or three – or more! This dip goes FAST.
Cut the avocados in half, scoop out pulp (save the seed to put in dip until you serve it, I don’t know why but it helps keep the avocados from turning dark) and mash the pulp in a bowl.
Chop two or three cloves of garlic very finely and toss in with pulp.
Chop half an onion, very finely, and toss in.
Chop cilantro, very finely, maybe 3 – 4 Tablespoons, and toss into pulp.
Chop up one tomato, and toss into avocodo mix.
Add fresh squeezed lemon juice from one half lemon.
Add 1/2 teaspoon salt. Stir everything together – Taste – is there enough salt?
Some people put mayonnaise in guacamole. *shudders at the very thought* If your avocados are of the right ripeness, once you add the tomato and the lemon juice, you won’t need any more moisture – the guacamole will be perfect.
Serve with tortilla chips, the corn kind, not the flavored kind. The combination is perfect for a hot Kuwaiti summer’s day.
The serving/mixing stone in the photo is called Molcajete.)
Update on Chinese Seafood
From AOL Health Watch originally taken from an article by Andrew Martin at the New York Times. You can read that article, and several similar articles, there.
The problems with Chinese seafood are evident in a database of products that the FDA stops at the border. In May, for instance, the FDA. turned away 165 shipments from China, 49 of which were seafood.
Monkfish was rejected for being filthy. Frozen catfish nuggets were turned away because they contained veterinary drugs. Tilapia fillets were contaminated with salmonella.
The problems were even worse in April, when 257 shipments from China were rejected, including 68 of seafood. Frozen eel contained pesticides, frozen channel catfish had salmonella and frozen yellowfin steaks were filthy, the records show.
The word “filthy” resonates with me. I am going to stick with Kuwaiti fish!
Kuwait: Chinese Seafood Imports?
First it was illegal – and poisonous – additives in pet foods, then in toothpaste. Pets and people died. Now, it is illegal antibiotics in the seafood – additions that exacerbate plagues like the MRSA (methicillin-resistant Staphylococcus aureus) virus being fought in hospitals around the world, because it has become antibiotic resistant. My own father’s death was hastened by his vulnerability to this virus, and his lowered immune system couldn’t fight it off. For me, this is personal.
And I think a lot of the canned shrimp, frozen shrimp and scallops we buy here in Kuwait are also from China. Who is monitoring these foods?
US halts Chinese seafood imports
Chinese exports have surged as their prices have stayed low
The US has said it will halt imports of five types of farmed Chinese seafood, claiming they contain antibiotics that are not allowed in North America.
The Food and Drug Administration (FDA) said it would detain shipments of catfish, basa, shrimp, dace and eel.
But the FDA said it was not recalling seafood already in the US, and that drug levels were not dangerous and only slightly above detectable levels.
This is the latest in a number of US warnings about Chinese products.
In past weeks there have been concerns about contaminated toothpaste, dog food and the paint used in toy trains.
China countered that its exports were no threat to health and “guaranteed” the safety of its products.
The FDA said it had found that Chinese seafood tested between October 2006 and May 2007 was repeatedly contaminated with antimicrobial agents.
Some of the substances included nitrofuran, malachite green and fluoroquinolone, which, according to the FDA, may help build up a resistance to antibiotics when used in food animals.
You can read the rest of the article HERE at BBC News.
No Accounting for Taste
My Mother once joked that the definition of good taste was someone whose taste agreed with your own. Her house is all smooth, modern, elegant lines, while mine is all old, antique and semi-antique. She has clean lines and clear surfaces, and I am guessing that to her, my decor is cluttered. (Not that she criticizes me.) We just have different tastes.
My husband and I also have different tastes. Often, his eye will alight on something, say like a Masai shield 7 feet long, and he will say “wouldn’t that be great in our house?” and my response is “yes! In your den!” He calls his den The Adventure Man Museum, and says that the only thing the Tarek Rejab has on him is that they have had a couple more decades of collecting. But he is still working on it!
He LOVES these trees. He keeps threatening to buy a couple for our yards back home. I mention little things like shipping expenses. . . . or maybe he is pulling my leg – ya think?
So far, we agree that they look great in context. I am not so sure they would do so sell in a rainy climate.
And this is what I love:
You used to find these everywhere in the Gulf, even in the cities you would find them in the diwaniyyas. This is the only one I have seen since I came to Kuwait, and it is in a museum. I remember being out in the beit-as-shar in the desert (for my non-Arabic speaking friends: tents, literally, House of Hair because the tenting was woven of goat and camel hair.) I remember the sound of the metal clanging as the coffee was ground in the morter, I remember the smell of the wood fire when the coffee was brewing, and I remember the coffee being poured through branches that kept (some of) the grounds out. I miss that ceremony; I miss the sounds and smells and taste, because out in the desert coffee tastes different. It wasn’t that long ago – but I never see them anymore.
Do you?
Appetizer Puffs
These little bite sized morsels are just cream puffs made small. When you take them out of the oven, you cut the tops off as soon as you can touch them, and pull out the dough pieces inside. When cool, and just before serving, you fill them with savory mixtures:
• grated Gouda cheese mixed with port wine and a little cream cheese
• chopped shrimp mixed with a little chopped celery and mayonnaise
• chopped ham and a tiny bit of mustard and mayonnaise
• crabmeat with a tiny bit of mayonnaise
• chopped up crisp bacon with a little horseradish and mayonnaise
• grated cheddar with finely chopped pimentos and a little mayonnaise
• chopped clams with sour cream
• Chopped and drained tomato, with tiny mozzarella and chopped basil
• Kuwait: flaked, cooked hammour w/tiny bit of sour cream and a little bit of “Kuwaiti spices”
• flaked, cooked tuna with a little aioli mayonnaise and cilantro
. . . . . use your own favorite combinations!
1 cup water
1/2 cup butter
1 cup flour
4 eggs
Heat oven to 400 degrees. Heat water and butter to strong rolling boil. Stir in flour, stir vigorously over low heat about one minute or until mixture forms a ball. (You’ll know it when you see it.)
Remove from heat, beat in eggs, one at a time, continue beating and beating until smooth. Drop dough by tiny spoonfulls 2” apart onto UNGREASED baking sheet. Bake 35 – 40 minutes or until puffed and golden. Cool away from drafts. Cut off tops, pull out filaments of dough.
Fill just before serving so they don’t get soggy. Remember to put the top back on! These are easy to make, easy to serve and even fun to make with children.
Additional options: You can also make these sweet, filling with Creme Chantilly (whip up cream, add a little SIFTED [yes, it matters] powdered sugar and a little vanilla) and still serve by fingers, or you can pour a little chocolate sauce over the top and serve in a bunch of three or four on a plate as profiteroles. The blessing of these puffs is their versatility!
Photo from all recipes.com
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