127 weeks... intermission

The Sandwich

Not so much a sandwich classic but remember that scene in Pulp Fiction, "... and you know what they call a Quarter Pounder with cheese in Paris?" The dialogue is hilarious, but it does make one think about the little differences. So what makes a sandwich the sandwich? That got me curious. I mean, who doesn't take a sandwich for granted.

Isn't it easy to take a sandwich for granted? Not to know where it came from, or how it originated. That is like when I eat a hamburger I typically don't think Germany. I am not sure such a savory moment needs a history footnote. But in my book it is cool to know where stuff comes from, and a list of regional sandwich styles is a good start. Okay, especially if so inclined to be a sandwich scholar. Is there such a profession?

I'd say it's easy to take something for granted when it seems inert. That is, naturally occurring, and ever present. I mean, isn't a sandwich everywhere? Is there really that much culinary inspiration for a filling between two pieces of bread? I probably asked myself that question a couple of times.

A sandwich just seemed mundane. Its eating occurred often, and even routinely. It probably started with that staple P&J sandwich. Then surely it progressed with that quick fix of a sandwich. I can almost see myself now dealing out those two pieces of bread. Plopping down a slice of bologna, and then squirting out mustard. Not a sandwich artisan, but did give simple sustenance. A sandwich was a commodity, not a food experience. It filled a lunchbox based on a budget (the expense of food ingredients), and its nourishment (and I think nutrition was a second thought). People have to eat, and well, why not a sandwich. How about 42 billion every year (American sandwich consumption, compared to 11 billion in the United Kingdom). [Citizendium]

Now that is not such a mundane figure, in terms of sandwich consumption. You could say a sandwich is big business. But what I am curious about is the culinary sandwich. The sandwich! I am not sure what gave me the hoopla to write about it. I'll just proceed with the circumstances.

The Cuban

The Cuban sandwich... My readings had taken me here and there, and even way over there. I wanted to savor the answer with words of resolution. To be like a local in the know. I wanted to taste "what food is the state of Florida known for?" Reluctantly after sorting out all sorts of food combinations, I had to decide... cuban food, Miami style.

I'd say that this thread got me thinking, "how about the sandwich?" All kinds of food tidbits were dancing in my head. Not so much pictures of sugar plums, but a whole lot of food combinations that I had read about - the last being the cuban sandwich, and how to spot a fraud. This wasn't the first time a sandwich had been mentioned while food-by biking for the World Tour.

The Italian

The Italian sandwich... is considered Maine's signature sandwich. "What? A sandwich?", I probably said. But now I am doing a double-take on these sandwich anecdotes. It reads that a Submarine is also known as a sub, grinder, hero, hoagie, italian, po'boy, wedge, zep, torpedo or roll. What to make of all that (sandwich jargon)? Well, history seems to give credit to Portland, Maine as being the birthplace to the Italian sandwich. But what is the difference between those other terms, like hoagie? If a sandwich is distinguished primarily by the bread or method of preparation, rather than the filling, then do little differences make a sandwich the sandwich?

I'll paraphrase it like this, "It's the little differences. I mean, they got the same 'sandwich' over there that we got here, but it's just - it's just there it's a little different." I'd agree that the popularity of these Submarines had grown from its origins in Pennsylvania, New York, New Jersey, and Massachusetts to spread to most parts of the United States [and available in many parts of the world thru its chain restaurants].

han 'n' cheese

Well, besides the growl of my stomach this sandwich talk got me reminiscing that mundane sandwich. That is, if you are like me, I have eaten a lot of sandwiches. So much that a sandwich timeline could describe my life.

Let me see... my first routines were with a Hardees' ham 'n' cheese sandwich.

chicken sandwich

After a few years of loyal consumption with that sandwich I then switched. Not sure when, where, or why, but I got a new routine with McDonalds' crispy chicken sandwich. And do I mean a routine... that was like the only sandwich I would eat when doing the fast food thing. I ate so many at that Dinkytown McDonald's when a student at the University of Minnesota that I swore that I would never eat at a McDonald's again (...after I graduated).

club sandwich

As a consumption footnote... I (we) had jumped sides to Burger King, which of course I ate their chicken sandwich. Not sure why, but was only for a short stint, and then switched back to old faithful - McDonald's. I never craved fast food burgers, although, lately if have to fast food dine I order... cannot believe it... a burger. I'd say that I loyally consumed a chicken sandwich for many, many, many years. Not often, but sometimes I'd eat a Subway's club sandwich (...maybe after I graduated).

Japanese bento

The Bento... unlike the mundane sandwiches I had been eating, Japanese food brought out my culinary interest. Japan is my foodie home (I lived 3 years in Japan while stationed as a Marine). My fond favorites were curry udon, inari, onigiri, okonomiyaki, "chicken shack", and I absolutely loved a picnic bento (...which tasted as if she lovingly made just for me).

Oddly, I don't recall eating sandwiches. At least it didn't seem like part of my diet during that time. Although, my favorite bread shop was Andersen on the main shopping street in Hiroshima. Loved it!... bakery and more. I am sure that I probably ate a few sandwiches here and there from a local 7-eleven.

7-eleven

It seemed like every corner had a 7-eleven. No wonder... Japan has over 13,007 stores (as of December 31, 2010). I don't really have a taste memory for these sandwiches. I'd describe these convenient store sandwiches looking mundane; simple white bread, homemade like, with seemly odd ingredients. I guess you could say why eat a sandwich in Japan, when they have so much more to offer.

It's like being in a candy store, eyes bulging with each new sight. I want to try this, and that, with so many delights. Why pick a sour taste? Now I am not saying Japanese sandwiches are bad, but I don't think bread eating is as popular, as like in the United States. I'd go so far to say that America is like the Sandwich capital of the world - both mundane and culinary sandwiches - the sandwich! [...Japan then would be like the Bento capital of the world.] Obviously, there is more to Japan's food scene than these convenient store sandwiches. I recall on later visits being more food picturesque. That is, seemly more curious, and eager to seek out any cool food trends, especially sandwiches. But during those visits I don't recall ever sampling a katsu sandwich.

The Katsu

The Katsu sandwich...

132 weeks... Florida

World Tour Self-discovery... to eat is to taste the land.

1. Fore Street [Portland, ME]

2. J's Oyster [Portland, ME]

3. Union Oyster House [Boston, MA]

4. Clambake [Boston, MA]

5. Cook & Brown Public House [Providence, RI]

6. The White Horse Tavern [Newport, RI]

7. Katz's Delicatessen [New York, NY]

8. Street food [New York, NY]
9. Per Se [New York, NY]
10. Ben's Chili Bowl [Washington D.C.]
11. DC Metro Food Tours [Washington D.C.]

12. Elizabeth on 37th [Savannah, GA]
13. Vic's on the River [Savannah, GA]
14. Varsailles Restaurant [Miami, FL]
15. El Palacio De Los Jugos [Miami, FL]

Miami, Florida

The World Tour coasts thru the "Sunshine State" to savor the Floribbean cuisine of Miami, Florida. Florida cuisine might take its vice for being one of the most unique and diverse in the world. A pash sentiment that surly is more substance than a bowl of gumbo, grouper sandwich, and key lime pie. So can the no earth tones of Miami Vice flavor up a food-by bike destination with a fashion of taste [making it one of the country's most interesting regional cuisines]. Maybe. Maybe... So I continue my curiosity for food.

But before I ask myself again that subjective question, "what food is the state of Florida known for?" [And can it be discovered in Miami?] I'd have to say, "whoa, what a ride..."

World Tour Mileage... 1,818.1 miles out of 23,710 miles

[Portland, ME to Portsmouth, ME 59.7 mi

Portsmouth, ME to Boston, MA 68.5 mi

Boston, MA to Providence, RI 48.9 mi

Providence, RI to Willimantic, CT 55.8 mi

Willimantic, CT to New Haven, CT 58.4 mi

New Haven, CT to Stamford, CT 45.9 mi

Stamford, CT to New York, NY 46.6 mi

New York, NY to Trenton, NJ 66.1 mi

Trenton, NJ to Wilmington, DE 61.8 mi

Wilmington, DE to Bel Air, MD 57.6 mi

Bel Air, MD to Washington, DC 75.2 mi

Washington, DC to Culpeper, VA 73.7 mi
Culpeper, VA to Dillwyn, VA 76.3 mi
Dillwyn, VA to Clarksville, VA 77.5 mi
Clarksville, VA to Durham, NC 55.2 mi
Durham, NC to Southern Pines, NC 78 mi
Southern Pines, NC to Darlington, SC 75.8 mi
Darlington, SC to Summerton, SC 64.6 mi

Summerton, SC to Walterboro, SC 60.4 mi
Walterboro, SC to Savannah, GA 75.6 mi
Savannah, GA to Darien, GA 67 mi
Darien, GA to Yulee, FL 66.2 mi
Yulee, FL to St. Augustine, FL 69.8 mi

St. Augustine, FL to Daytona, FL 53.8 mi

Daytona, FL to Port St. John, FL 61 mi

Port St. John, FL to Wabasso, FL 59.9 mi

Wabasso, FL to Jupiter, Fl 64.8 mi

Jupiter, Fl to Boca Raton, FL 47.4 mi

Boca Raton, FL to Miami, FL 46.6 mi]

To bike is to feel the land. To eat is to taste the land... and that's just for starters. Better yet, an appetizer to what is to come. So I'd imagine being inundated with what have you nots for such tidings now that the World Tour ended its first segment. Okay, a quick pat on the back, and off back to work.

"vacationing in Florida while blogging about Florida..."

So again I ask myself that subjective question, and on to Floribbean cuisine. My own thoughts are touristy with Disney World almost owing the fun in the sun monopoly. Ironically I was just vacationing in Florida while blogging about Florida as this food-by bike destination. Okay, maybe more vacationing than blogging. My youngest was dead set on Universal Studios, the wizarding world of Harry Potter. So the family vote had won on Harry Potter World. Sure, it was fun. Who doesn't love Harry Potter? But, I caught myself saying a couple of times, more like reminisced in the Disney magic, "I've had better times" (not relating to the wizarding world of Harry Potter). But that is also a subjective statement, although, in my opinion Disney did everything bigger and better [well, it is the world's largest and most visited recreational theme park]. But we did get in some eats, although, not so much Floribbean cuisine. I'd say it suited our food intent.

"Bam!" you guessed it....

"Bam!" You guessed it, restaurant Emeril's. After eating at the Three Broomsticks, and a little folly with a round of Butterbeer, we decided this night to "kick it up a notch" with Chef Emeril Lagasse.

I'd say Emeril's is a fairly predominant restaurant at Universal's CityWalk. Not an over-the-top storefront facade, although, we almost walked on the deal. That is, I'd say that it caught our eye immediately, and almost like an impulse buy we had all said, "yes!" Now that is good marketing, a food decision based on notoriety. Although, maybe in a second thought, like being fickle, we decided to browse the other food options (since we were still gauging our food intent). Then honestly nothing spoke to me as Floribbean cuisine, so "aw, yeah, babe" we walked back to our first impression.

Foodie-not-by bike review...

Fried green tomatoes...

At last, we are seated. Comfortably seated I'd admit, which was on our own accord. We were first directed to be seated in a large open area, which at the time was completely empty. I had eyed other dinners enjoying window side seating. So not presumptuous we asked to be seated in that area instead. To be frank I am not a fan of large hall or open cafeteria style seating. Architecturally, I wasn't given an awe factor. Simple, yet clean lines. I am not sure it even had a theme. Maybe a sort of generic fine dining. Critics love to reference a generic performance to that of a cruise ship. I am not sure that is such a bad thing unless you are an "American Idol" candidate. So I'll say, good or bad, that I was feeling the love on Emeril's "Love Boat".

Service, at least from my perspective, is the backbone to a restaurant's food experience. More like food stewardship. That is, a restaurant's wait staff should pride themselves as being the stewards of the food experience. Sure the systematic pace of their wait staff flowed in and off our table. It's these types of service performances that I am now better able to perceive. I'd say that such movement stimulates my functional purpose, like in an algorithmic way, and also a color pattern of art, like a synchronized performance. To date the best systematic service pace that I've experienced goes to restaurant Hibiscus [in terms of my "service relativity"].

Pan roasted redfish...

No food experience starts without a menu. Well, in most cases considering the all important menu is after all what the restaurant is selling. So I hastened no time to see what Emeril's was selling. With menu in hand I browsed it like usual. Not so much eyeing some food bites that I craved, but what I perceived to be different. At least different enough to add to my "food relativity". I'd say if someone could see what my thoughts were doing it might seem like someone trying to solve a puzzle. Inquisitively twisting and turing different food combinations until I'd say, "yes, I will order this."

Fried green tomatoes... This appetizer caught my eye, because first I don't recall ever eating fried green tomatoes. The name "fried green tomatoes", at least for me, conjures up some type of character scenes, but I don't recall ever reading the book, Fried green tomatoes at the Whistle stop cafe, or seeing the movie. Then secondly or the other good reason was because I had researched or read about this food bite while seeking out some savory food-by bike destinations in Georgia. So I thought that I would take a sneak peak here and now to improve my "food relativity" in case I land some in Georgia.

Lemongrass smoked maple leaf farms duck...

The aesthetics of this plate showed good color balance with red, yellow, green, black, and white. It wasn't a foodie masterpiece, but did follow go shiki principles, and looked delicious. I'd say this was a playful dish with shrimp [creole poached Louisiana white shrimp, remoulade sauce, creole tomato glaze, pickled mirliton relish].

As the name suggests, the dish centered on the unripe tomato coated in cornmeal and fried until golden brown. In terms of my foodie liking the main ingredient or fried green tomato wasn't substantial to center the dish... "where's the beef?" Possibly this is a more creole influenced interpretation of the fried green tomato dish, although, my repertoire with this dish is limited. And maybe it's just me, but something about "tomato" speaks salad or even sandwich condiment (okay, the tomato can be much more culinary refined than just a condiment).

Pan seared scallops...

As we all know a BLT wouldn't be, well, a bacon sandwich without the tomato. Unlike the savory tomato atop a bacon and lettuce sandwich [which I'd say adds a color of flavor that accentuates the bacon], in this dish the fried green tomato added texture but not enough savor. Sure it was dressed up with succulent shrimp, and a plating sauce with hints of relish.

It was flavorful and fun, but somehow I felt that I had bought into the tourist hype of the dish [that of which fried green tomatoes has seemly transcended into food notoriety, such as the likes of green eggs and ham from the children's Dr. Seuss book]. Maybe I'd appreciate it more as a regional comfort food, like a ratatouille of an experience, but fried green tomatoes wasn't a dish that was part of my food upbringing.

Pan roasted redfish... [Homemade andouille crust, assorted vegetables, shoestring potatoes, creole meuniere sauce]

★ Lemongrass smoked maple leaf farms duck... [Ginger stewed sushi rice, baby bok choy, honey-soy butter sauce]

Pan seared scallops... [Butternut squash puree, candied oyster mushrooms, parsley juice, red wine butter sauce]

Pasta dish of the day...

Pasta dish of the Day...

Okay, we all picked something to eat. As a follow-up to service, our waiter showed good pride in explaining his highlights to their menu. Suggestive suggestions, like a food wow, are always subjective, because lets face it people have different likes and dislikes. So can a restaurant really highlight what they are known for besides like a tasting tour.

I'd say that more than likely or norm odds are that a customer's food intent is on what they crave (at that time). Unlike walking out of a bad movie, the chances of a customer walking out of a restaurant because of a bad menu are low. But unlike a restaurant I will return to the movie theater, because the establishment is perceived not the blame, whereas I might not return to a restaurant for a bad dish (repeat business is the affinity to more business is good business). So in some regards good menu design should satisfy the crave, but also the wow.

Of course their menu offers more, and we all have different likes. So I'd recommend this savory restaurant when you dine in Orlando, Florida. I'd say for this foodie that the star of the dishes we tasted was the duck.

Emeril's might be a tough act to follow, but I still crave that one-of-a-kind Miami food experience. So I read, read, and read wanting to somehow find that transcendental Florida cuisine. So what does the Food Timeline have to say about Miami? Cuban food, Miami style... that might sum it up for "what Miami is known for".

133 weeks... segment one

World Tour Self-discovery... to bike is to feel the land.

[Savannah, GA to Darien, GA 67 mi
Darien, GA to Yulee, FL 66.2 mi
Yulee, FL to St. Augustine, FL 69.8 mi
St. Augustine, FL to Daytona, FL 53.8 mi
Daytona, FL to Port St. John, FL 61 mi
Port St. John, FL to Wabasso, FL 59.9 mi
Wabasso, FL to Jupiter, Fl 64.8 mi

Jupiter, Fl to Boca Raton, FL 47.4 mi

Boca Raton, FL to Miami, FL 46.6 mi]... 536.5 miles

I'd say that Lowcountry cuisine has still left me curious; every which way but loose, and yet that is the unknown of then. It's that ride of then, which I've tried to transcend into. That scenic feel for the land, which surely is a whoa of beauty. I might sigh in relief given segment one would be nearly under my belt, almost 1,818.1 miles of it. So after 9 days, 536.5 miles more with a few precarious eating spots on the way, I'd be pedaling into Miami, FL to seek out some food-by bike savory restaurants.

134 weeks... Georgia

World Tour Self-discovery... to eat is to taste the land.

1. Fore Street [Portland, ME]

2. J's Oyster [Portland, ME]

3. Union Oyster House [Boston, MA]

4. Clambake [Boston, MA]

5. Cook & Brown Public House [Providence, RI]

6. The White Horse Tavern [Newport, RI]

7. Katz's Delicatessen [New York, NY]

8. Street food [New York, NY]
9. Per Se [New York, NY]
10. Ben's Chili Bowl [Washington D.C.]
11. DC Metro Food Tours [Washington D.C.]

12. Elizabeth on 37th [Savannah, GA]
13. Vic's on the River [Savannah, GA]

Savannah, Georgia

The World Tour takes it slow in the Low country of Savannah, Georgia, a treasure of hospitality, the "Hostess city to the South", and a seaport of bounty. Georgia might be famous for peaches and pecan pies, but for this food-by bike destination my food curiosity is set for a Southern belle of cuisine, a cultivation of beauty and flirtatious, yet savory in taste. So I continue my curiosity for food.

I ask myself again that subjective question, "what food is the state of Georgia known for?" [And can it be discovered in Savannah?] So when in doubt, which honestly I was foodie lost, do the next best thing and search engine up what you don't know. So after numerous tries I stumble upon the phrase Lowcountry cuisine. That seems like a good start, especially with its food list; foods that are traditionally part of this region's food experience.

I also stumble across interesting tidbits here and there, like this Georgia Local Foods. Local Foods by Molly Watson, also has a States guide to eating local. So I read, read, and read; wondering thru food thoughts or at least trying to transcend from Minneapolis' most recent snow storm.

Not so much a food related "aha" moment, but something about Visit Georgia links me to some tangent thoughts. I'd say my perspective is somewhat subjective considering my food intent; that is, how some States' tourism sites seem more commercial and less foodie friendly. I mean Georgia's official tourism website is giving me a hell of a time to navigate any transcendental food. [And this is not the first time, which I am starting to note that each State sort of has its own marketing spin.] So how best do you welcome, with food or doing business? I'd say, at least from its website theme, that Doing Business In Georgia is... "the state's sales and marketing arm and lead agency for attracting, developing, and promoting, as well as planning and mobilizing". Okay, so does every state have a "doing business in" mission? I will assume, yes!

I'd say welcome with hospitality, which for me transcends the giving of food. And just might a "Southern belle" [as a marketing icon] add to that gracious hospitable food image. [Okay, I wanted to write a foreplay of food before getting down to business... which is so instinctually seductive; sex and food.]

I'll indulge in yet another tangent, "oh, what the heck", it is my blog of self-discovery. That is the sensuality of food. I'd say restaurant ALINEA has given me the closest glimpse of such a metaphor. Unlike, at least my barbaric image, a Roman food orgy; the what food of Grant Achatz is a modern day seduction. A chalice of wine [accompanying wine tour] might aid in its euphoria.

I'd say the sensuality of food is in its implicit aphrodisiac. I had written that undoubtedly, my food credential had changed forever by this food experience. And that like a foodie thrill seeker I sought-after more. Coincidentally, this lead me to my World Tour; a pilgrimage of sorts to refine my world cuisine intellect.

Modern day seduction; Next restaurant. I'll be bold (and maybe a little too much euphoria) to say that this has the potential to be a modern day food orgy, well, with some cultured discretion. "Tickets (yes, tickets)" will go on sale... "So you can literally come in, sit down, start your experience, and when you're done, you just get up and leave." Okay, his cocktail lounge Aviary would need architectural overalls to form fit a mini "Japanese love hotel"; for civilized lovebirds.

Okay, that was some food for thought, but how about some savory food-by bike destinations. So how do you eat like a local in Savannah?

"It was a cuisine that casual visitors rarely ever tasted-and they still don't. Savannah has not traditionally been a restaurant town, at least not like its sister cities Charleston and New Orleans. There have always been restaurants, to be sure-even some quite good ones-however, they didn't and don't serve the kinds of dishes that Savannahians make at home. Why would they? Those catering to locals serve the kinds of things they wouldn't make at home, and those catering to visitors tend toward the generic food that can be found at any seaside resort. Besides, excepting business lunches and the rare dinner for out of town guests, Savannahians do not consider a restaurant a proper place for real entertaining. That, in their estimation, can only be done at home... It is a cuisine and form of entertaining that has but rarely been written of in regional cookbooks and novels." [Damon Lee Fowler] This read has me dishearteningly looking for lowcountry cooking.

World Tour Mileage... 1,281.6 miles out of 23,710 miles

[Portland, ME to Portsmouth, ME 59.7 mi

Portsmouth, ME to Boston, MA 68.5 mi

Boston, MA to Providence, RI 48.9 mi

Providence, RI to Willimantic, CT 55.8 mi

Willimantic, CT to New Haven, CT 58.4 mi

New Haven, CT to Stamford, CT 45.9 mi

Stamford, CT to New York, NY 46.6 mi

New York, NY to Trenton, NJ 66.1 mi

Trenton, NJ to Wilmington, DE 61.8 mi

Wilmington, DE to Bel Air, MD 57.6 mi

Bel Air, MD to Washington, DC 75.2 mi

Washington, DC to Culpeper, VA 73.7 mi
Culpeper, VA to Dillwyn, VA 76.3 mi
Dillwyn, VA to Clarksville, VA 77.5 mi
Clarksville, VA to Durham, NC 55.2 mi
Durham, NC to Southern Pines, NC 78 mi
Southern Pines, NC to Darlington, SC 75.8 mi
Darlington, SC to Summerton, SC 64.6 mi

Summerton, SC to Walterboro, SC 60.4 mi

Walterboro, SC to Savannah, GA 75.6 mi]

135 weeks... just do it.

World Tour Self-discovery... to bike is to feel the land.

[Washington, DC to Culpeper, VA 73.7 mi
Culpeper, VA to Dillwyn, VA 76.3 mi
Dillwyn, VA to Clarksville, VA 77.5 mi
Clarksville, VA to Durham, NC 55.2 mi
Durham, NC to Southern Pines, NC 78 mi
Southern Pines, NC to Darlington, SC 75.8 mi
Darlington, SC to Summerton, SC 64.6 mi

Summerton, SC to Walterboro, SC 60.4 mi
Walterboro, SC to Savannah, GA 75.6 mi]... 637.1 miles

Okay, my ride lengths seemed to have increased from the original goal of 55 miles a day. I'd say this route might be pushing it a little (since to date my only benchmark ride has been about 50 miles). So these endurance questions got me to think about training, and when I'd start?

First, I had figured that it would take me over a year to research and blog about all the World Tour food-by bike destinations. So far, the World Tour map has about 52 destinations. Each week I try to write about its food intent, which has me listing about two eating stops per destination. That seems like a reasonable objective, in terms of writing. Well, I think so anyways. I'd say some blogging weeks go smoothly. Then some are sluggish (painfully slow) with low insight; overall a bunch of rubbish of self-discovery. But it is my own self-discovery, like a diary of sorts, and sometimes I think that I should remember that.

So in terms of training, I've told myself that I'd start to train when I get all these eating stops researched. I am the type of person that likes to focus on one thing at a time. At least that has been my M.O. I am still confident that I'd be able to get into shape once I tell myself, "game on". Not so much a "Just do it" moment. That is,  what's the hangup, why not just start? Why be so thought provoking with a blog dialog. Does it matter? I'd say so much is not done, because we think about it too much. Although, the maintenance of consequences does have some merit.

A friend wrote me an email with this quote from his brother, "You've always had all that there is to have... so don't screw it up!" I liked it, although, I am not sure what it means. Maybe don't think about what you don't have, and just do it with all you have. Do consequences screw it up or to do nothing with what you have?

Oh well, after 9 days, 637.1 miles more with a few precarious eating spots on the way, I'd be pedaling into Savannah, GA to seek out some food-by bike savory restaurants.

136 weeks... giving thanks

Food-by cooking...

Thanksgiving Dinner

Our Thanksgiving day started off early like for most. I was the first up to welcome the day. I'd say it started off like a typical morning except for the abnormally long gleaming dinner table. The morning light gave it a magnificent presence. It was the elephant in the room with a purpose. It's moments like this that make me thankful... And thankful for our soon to be welcomed guests. So let's eat good.

Okay, we have a lot of cooking to do, so how does the food experience by cooking start? I'd say it starts with the Thanksgiving dinner menu [or recipes from past successful Thanksgiving dinners].

This reminds me of our first Thanksgiving dinner together. My wife, whom back then was my girlfriend, asked me, "how do you celebrate Thanksgiving". We were living in Hiroshima, Japan. She being Japanese had no idea about this American home cooked meal (especially the turkey). So I explained it the best that I could based on my past Thanksgiving dinners with family... the highlight being the "Bonin" stuffing. I'd say she made an unfamiliar meal that day a food experience to be remembered; one we have been able to grow from.

So our cooking day started with putting the turkey in the oven. 21 lbs. of it. Plenty for 11 people, and of course leftovers for turkey sandwiches. That is the easy part, just put it in the oven, and wait. I'd say the wait was the savory part of the day; that is, while we waited it was more like "to engage with food", as I'd say to my nephew, especially to cook (and talk) together.

• 
• 
• 
• 
• 
• 
• 
• 
• 
• 
• 
• 
• 
• 
• 
• 
• 
• 
• 
• 
• 
• 
• 
• 
• 
• 
• 
• 
• 
• 
• 
• 

This food-by cooking segment wasn't meant to illustrate or highlight any particular recipes, like some sort of cooking show, but my own self-discovery of the food experience by cooking. I'd say giving thanks was all about cooking, and to enjoy each others company. Thanks Mie, Sadie, Erica, Chinami, Chris, Asuka, Eric, Scott, Anthony, and Matt.

Perspectives: 1) it was more satisfying to cook the meal, than to actually eat the meal. 2) I might have also preferred being the invited guest (no cooking that day), but then I would have missed the cooking bond with family. 3) cooking together is important, besides being a lot of fun. And 4) my wife and I had a cook-off for a sweet potato dish. I chose recipe that called for apples, but our pantry didn't have enough so substituted with red pears instead. Not sure who won, but thought the pears worked very well.