On Armenian food in LA

LA Weekly's Squid Ink writes about Armenian food and mentions me, though I'm a little unclear on where they found my comment (it's pretty much true, though).

Too bad they spelled my name wrong.

Veggies cause gas

Vegetarian Times article about vegetable storage, including which veggies release ethylene and which don't.

Most useful Veggie Times article ever.

In Chicago? Want to be a better (vegetarian) cook?

Chicago Vegetarian Catering, run by Dan Boucher (my ersatz brother-in-law) will teach you, or cook for you.

Am I getting enough self-righteousness in my diet?

Tasha, The Voracious Vegan gives up being vegan in a post that applies the same religious fervor of her veganism to her new bicycle, being a localvore. With a new moral philosophy that seems mostly cribbed from Tool's Disgustipated ("Life feeds on life!"), she goes from MEAT IS MURDER to ZOMG BACON in less time (but more words) than it takes to make (vegan) ramen.

Ginny Messina, the Vegan RD, answers back, pointing out a lot of things that rang false to me about the Voracious Vegan.

Now, Tasha has answered some of the criticisms she's gotten, but it seems like she's ignored most of the trenchant criticism in order to focus on the asshole vegans that everyone knows (and she used to be). You can't declare that you no longer see things in black and white while simultaneously declaring that vegan or full-on bacon orgies are the only options.

And, you know, I'm a little bit annoyed by the constant ad hominem dismissal of legitimate criticism as coming from a misogynistic place — it's OK to call women obnoxious when they're acting obnoxious. It's not because you're a strong woman challenging the patriarchy here, it's because you come off as a self-righteous taint, and in order to be self-righteous it helps if you're right.

Kidneys, man, kidneys

I made absolutely fantastic kidney beans on Saturday for Annette, Chris, Carson, Amy and myself, and I keep talking about them, in part because they were just bafflingly good, and in part because the dish was mostly improv and with ADD, either you keep it in the front of the mind or you lose it.

I was serving them with a crunchy kale/dandelion greens saute under the idea that collards and beans were pretty tasty and why not? We'd made chard or kale and paired it with boil-in-a-bag Indian before, so that was what I was thinking of. Some panchejeon (sp? Korean pancakes) and pow, crazy world food.

2 big cans Kidney Beans (Trader Joe size, y'all know it. Hold on to the cans).

Two medium yellow onions
1/2 tsp. cumin seeds, ground
1/4 tsp. yellow mustard seed ground
1/4 tsp. tumeric
dash brown sugar
one whole dry New Mexico chile, chopped
pinch Korean red pepper flakes
Bay leaf

Saute onions with bay leaf, cumin, mustard, add rinsed beans. Add tumeric, 1/4 can water, let cook off. Add chile, repeat water. Add sugar, Korean pepper flakes, repeat water. Serve moderately wet.

TOP FIVE NEW EATS ADULT

So, as a kid, I had two strikes against me in the "eating awesome crap" race: I was vegetarian, and my mom was convinced she was hypoglycemic, so I couldn't have any white sugar.

But now I'm an adult, and able to eat crap on my own! Top five things I love now that I wasn't allowed then:

—Pop Tarts

I'd never really had these until Amy started bringing home the Trader Joe's version, and, frankly, they're damn good. I've tried the originals now, and they don't hold up nearly as well. Verdict: Glad I waited.

—Oreos

I remember what a big deal it was to finally be able to eat Oreos; they used to have lard in the center (Hostess stuff still does). Pretty fucking fab to twist 'em and stack as double deckers. Unsated Longing: If only I could get Hydrox. I may be the one man who still loves them.

—Jerky

Someone, and I assume this means the Germans, has to have a word for imagining a taste that you've never experienced and have always been denied. Trying to explain the allure of soy jerky to folks who didn't grow up "healthy" is hard. Next furtive hope? Soy pork rinds.

—Soyrizo

The world of soy really has moved forward drastically since I was a kid. Back then, lumpy tofu dogs were the state of the art. Now, I only have to feel vaguely conflicted about the agricultural-military complex I support when I delve into the world of hyper-processed vegetable protein. God only knows where it comes from, but it can't be any weirder than pig glands. Verdict: Not only is it delicious, for once I get the attendant moral quandaries that meat-eaters usually monopolize.

—Beer

I know, I know, my parents didn't want me to end up like Uncle Mickey, the Bohemian alcoholic who started with beers in his fourth-grade lunchbox. But given my refined palate now, just image how unto a god I would have been! A drunk, porter-loving god! Verdict: My parents' ultimate failing was not starting me on a European youth drinking schedule.

Joan's On Third

Mmm. Lunch.

Went to Joan's On Third with Phil for lunch. It's an upscale deli/diner with lots of pasta salads. Reminds me of the eatery that used to be in Hudson's when I was a kid.

After some dithering, both Phil and I went with the roasted corn soup and a grilled cheese (mine with a tomato).

The soup was excellent, creamy and well-rounded. It could have benefited from a little more pepper (I'm of the belief that restaurant soups should be seasoned the way I like them without any intervention from me), but for a simple lunch it was right on.

ps. Stole the image from Mikey Hates Everything which has more to say on breakfast at Joan's.

The grilled cheese was less exquisite, but still tasty. Good French bread, good cheddar, decent tomato. For some reason, adding a tomato to mine meant that it took some 15 minutes longer than Phil's, so I was lucky to have the soup. The sweet pickles (made with a crunchy whole seed I couldn't quite place) were fantastic, especially after having sub-par pickles at Label's the other day.

Total damage? $12. Price I would have been totally happy with? $9. A three dollar Beverly Hills surcharge? Yeah, but I'll probably be back. Beats the hell out of $9 at Label's.