Chefmax’s Blog

Exploring the Culinary Lifestyle

Tuesday CRU (Culinary Roundup)- Tea Myths, Cilantro poll, Water foot prints, GMF in the EU, O MERCURY, and a great review for Cyrus.

Posted by chefmax on February 17, 2009

Tuesday CRU (Culinary Roundup)

From Chicago Tribune, Myths about tea. This is a good article about the myths of tea. At 4:00 my tea still will always call to me.

Cilantro, yes or no? From the Wall Street Journal– My internal poll from Monday was 76% love it and 24% hated it. I fall in the love it section. 

The next big battle, Water Foot Prints for companies. From The Wall Street Journal. I think this is only going to get more problematic. Water is going to be the next natural resource that wars will be fought over. 

Is Monsanto winning in the EU? From the International Herald Tribune. This could turn out to be a real problem. Read: Safe Food– Marion Nestle, Seeds of Deception -Jeffrey Smith, and watch King Corn

Cyrus Review by Michael Bauer- SFGATE. Michael taste through the vegetarian menu at Cyrus Restaurant and is very impressed. Good pictures and descriptions. I had a great dinner there when I ate there. It was up there with Gary Danko and the French Laundry

A push for better mercury labeling in our food. Not a bad idea so what is the problem? From Food production daily. Don’t stop at fish though. With the recent report on possible mercury in HFCS, we should have a 0 tolerance on mercury across the food chain, and vaccines while we are at it. This is the response from the Corn Refiners Association.

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2 Responses to “Tuesday CRU (Culinary Roundup)- Tea Myths, Cilantro poll, Water foot prints, GMF in the EU, O MERCURY, and a great review for Cyrus.”

  1. Chuck said

    Dude, love it or not, Chef’s should respect that there is a segment of the population that has a strong reaction. This herb has become so ubiquitous that there are often times I have no other choice on a menu. I think it is lazy and uninspired cooking to rely so heavily on one flavoring. Plus, it’s reached a sort of ‘Nuevo Cooking’ status, which it does not deserve. Chef’s now think that adding cilantro suddenly makes their dish ‘trendy’. Again. kinda clueless.

    Finally, I grew up on the San Diego border, and have large segments of my family, including my own grandmother, who are Hispanic. Cilantro was NEVER such a standard in our regional cooking. At least the North Western Mexican cuisine rarely used cilantro. Bottom line, IT’S NOT THAT HISPANIC. I’m guessing you’d rarely see it and it likely was more a South American influence, not Mexican.

    Wow that felt good to vent!

    • chefmax said

      Thanks for the post Chuck and feel free to come back and vent anytime. I agree with you. I lived in SD for several years also and spent a lot of time in Mexico. Cilantro is more common in China.

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