What's better-Chinese leftovers or Indian leftovers? I posed this question on facebook, and although there was some debate, the resounding winner was Indian leftovers. I tend to agree. Although Chinese and Indian cuisine are both quite tasty, the flavor, heat, and creaminess of Indian food make for delicious leftovers.
One of the reasons Indian food tastes so good and also holds up the next day, is Indian food is chock full of spices. There are so many spices in Indian cooking that it can be quite intimidating to attempt to prepare Indian food yourself. In fact, the sheer number of ingredients in Indian food can be overwhelming.
However, once I became familiar with why certain ingredients were used, I was able to group certain ingredients together conceptually, which simplified things for me. For instance, I just group all the spices like curry, tumeric, cumin, coriander, and garam masala together in my mind as "Indian spices." Furthermore, I group all the ingredients like tomatoes, onions, ginger, and fat into my mind as "Indian sauce."
I found this recipe for Indian fish curry that was simple and approachable, yet packed with authentic Indian flavors. I thought the use of onion, garlic, ginger, and cashews ground into a paste was a great idea for making a simple sauce. Try making it for your kids. Not only will everyone like it, they will like it even more as leftovers the next day!
Recently, the FDA announced plans to change regulations for food labeling on packaged foods. One of the most important changes will be the requirement for all packaged foods to indicate how much added sugar are contained in their products. This change has garnered a lot of media attention, and deservedly so. Coincident with the announcement to enforce labeling for added sugar was a quieter paradigm shift that deemphasizes the importance of tracking total fat intake.
While continuing to require “Total Fat,” “Saturated Fat,” and “Trans Fat” on the label, “Calories from Fat” is being removed because research shows the type of fat is more important than the amount. When it comes to fat, I try to purposely give my kids fish oils from seafood, nuts, and seeds. I also look for recipes where saturated fats from animals are replaced with unsaturated fats from plants.
For this fourth of July, try grilling up these chicken avocado burgers. Using a leaner meat like chicken can help minimize saturated fats from meats. Stuffing the burgers with chunks of avocado not only adds healthier plant based fats, but also keeps these burgers tender and juicy. Place your avocado burgers in between two slabs of cloud bread and enjoy! Happy fourth of July!
We took the kids to see a free concert by Rachel Platten at Tysons Corner this Friday. Rachel Platten became famous for her hit, the Fight Song. I didn't know what to expect but I figured it was worth going since it was a free concert, the weather was gorgeous, and did I mention it was a free concert?
Despite being a free concert, I was really impressed with Rachel Platten. She was ebullient and energetic on stage and she seemed genuinely happy to be there. She was an excellent stage performer and she sang with control and power. You can tell how good an artist is when you listen to them live since their pitch is exposed. She sang completely in tune and she sang completely within herself.
The most poignant part of the concert came at the end, when she shared how much The Fight Song meant to her. Up until the Fight Song, it was clear she had led the life of a struggling artist. She shared her struggles with self doubt and what she called, "the demons inside her head." Clearly very talented, the Fight Song was not just a symbolic fight, but emblematic of her own fight to succeed. Ironically, the song that was all about her own fight to succeed was also the song that ultimately brought her success.
I can relate to Rachel Platten, as I have had my own struggles. I have been on a long and seemingly endless pursuit for the perfect bite. My road has been frustrating and arduous. There have been dead ends and blind alleys. But all the while, I kept fighting, until, until, I came across this recipe for meatballs. This Asian meatball combines protein, vegetable, fat, herbs, salt, and umami all into one bite. And not just any bite…the perfect bite.
Sometimes I feel sorry for Colin because his primary role model of virility and masculinity is, well, me. I'm not exactly a macho, macho man. I prefer musicals to bars. I would rather talk about cuisine than about cars. And I have no interest in partaking in a pissing contest with other guys over cigars.
Still, I'd like to think that Colin will appreciate having this male figure in his life. I'd like him to observe that the man of the house takes out the trash. I'd like him to appreciate the honest sweat that comes from mowing your own lawn. Hopefully he'll be observant when I make an effort to take care of his mom, and maybe that will translate into him taking care of his sister or significant other some day.
So while I'm not so macho, I am the kind of male role model for Colin that I know how to be. I'm a not so macho nacho man who loves making and eating these low carb chicken nachos. And that's good enough for me.
My first time was in college. I was scared and nervous. I didn't know what to expect, but everyone around me was doing it. So, I closed my eyes and tried pork butt. I was at my first Hawaiian luau, sponsored by the Northwestern University Hawaii club. After Hawaii and California, Northwestern is a popular college destination for Hawaiians. After all, we had enough Hawaiians to form a club!
One of my college roommates was from Hawaii. Trenton is a Hawaiian through and through. He has that quintessential aloha smile and is always thinking of others. He gave me a positive impression of the people and culture of Hawaii right from the start. Now, whenever I think of Hawaii, I think of warm sun, playful personalities, and open hearted people.
When people think about Hawaiian food, they may think "Hawaiian" is synonymous with pineapple. Throw on some pineapple slices onto that pizza and call it Hawaiian! The same sweet transition takes place when Chinese food crosses over to Chinese American food in the likes of such dishes as sweet and sour pork.
Hawaiian food is much more than pineapples and coconuts. Hawaiians also love shaved ice and SPAM! When I think of Hawaiian food, I think of luaus and Kālua pig. Kālua literally means "to cook in an underground oven." Traditionally, a whole pig is salted, wrapped in banana leaves, and cooked in a pit underground over heated rocks.
However, you can make an easy version of slow cooked pig by using your slow cooker. Try this recipe for Slow Cooker Kalua Pig by Nom Nom Paleo. To punch up your pork, you can try adding some spices and acid from citrus fruits.
When I was a kid, I used to watch reruns of The Andy Griffith Show. After repeatedly watching the opening credits, I concluded that one of the jobs of a father is to take their sons fishing. The other job is to happily whistle whenever feasibly possible. I vowed that one day, when I had a son of my own, I'd take him fishing too.
That day finally came. Since Cassie had taken Cailya on a trip to Las Vegas, I figured it would be the perfect opportunity for a father son fishing expedition. The Herndon Parks and Rec department was holding their annual trout fishing derby, so I signed us up. The fact that I didn't know how to fish was a minor detail.
When we arrived at the park, I quickly realized that most of the other father son duos had at least one experienced fisherman in the pair. Other sons and fathers were armed with knee high waterproof boots and high tech fishing gear. On the other hand, I quietly made my way over to registration and whispered, "Can someone teach us how to fish?"
One nice teenaged volunteer handed us a loaner pole and showed us how to release the line and then reel it back in. He then handed us a cup of worms and said, "Hooking the worms is self-explanatory." In other words, only an idiot would have trouble attaching a worm to a hook.
We headed over to the stream and I picked a nice spot. After several attempts, I finally hooked the worm. Then, as I have seen it done so many times in television and movies, I whipped our fishing pole behind my head. Unfortunately, when I attempted to throw our line forward into the water, I couldn't. It had gotten stuck on a tree. I actually got our line caught on a tree three other times before I realized that I could simply put the line over the water, then send it out sideways.
Colin and I took turns holding the fishing pole, patiently waiting for a bite. Colin asked a lot of questions to pass the time like, "Did you get the fishing line stuck on the tree again?" and "Did you lose the worm again?" After a couple of hours, our supply of worms and patience were exhausted. We didn't end up catching any fish, so we went to the supermarket and bought a fish instead. I brought it home and cooked up this tasty Vietnamese Caramelized and Braised Catfish recipe. Although I turned out to be more Don Knotts than Andy Griffith, I'm glad I took Colin fishing. Perhaps now I'll show him how to whistle.
One of my most memorable gifts was a transformer set I received for my birthday. I remember seeing the set in Toys R Us and begging my mom for it. It had a big rig that could transform into a missile launcher. The big rig carried a yellow sports car that could transform into an airplane. On the day of my birthday, I was thrilled to unwrap my present even though I already knew the contents of the package. I loved that transformer. I loved it so much I kept it and handed it down to Colin. It is now one of his favorite toys.
Thanks to the generosity of one of our friends, Cassie and I received a four week trial to Blue Apron. We returned home on a Thursday evening and found a large package waiting for us on our doorstep. Even though we had selected our meals in advance, I was still excited and curious to open the package. I tore into the package like it was my birthday. In fact, the Blue Apron trial was actually a present for Cassie's birthday, but that's besides the point.
This is how I would describe my Blue Apron experience:
Pros:
Deliciously tasty meals
Fresh, high quality ingredients
Nice packaging, labeling, and organization
Easy to follow recipe cards
Reasonably affordable
Simple flavors from salt, acid, spices, and fresh herbs
Innovative use of ingredients with novel recipes
Cons:
You still have to do the work--peeling, chopping, and cooking
Meals come at the end of the work week
Meals may be high in glycemic index and saturated fat--several of my meals incorporated flour and butter for instance.
All in all, my experience with Blue Apron was quite favorable. Perhaps the greatest value in Blue Apron is it makes cooking and learning about food fun. Their packages include a card highlighting interesting factoids about the ingredients in their meals. I learned some nifty flavor combinations like cashews and rice. I also made food I never would have otherwise made, like homemade empanadas. My family learned we are fans of creamed spinach and simply seared scallops.
But the most important message from Blue Apron is anyone can cook. Michael Pollan laments how cooking has become a lost art form. Cooking is a uniquely human activity. Sadly, so many of us have lost our culinary sensibilities due to the demands of work and life in general. Blue Apron invites us all to don our blue aprons, and once again learn the joy of cooking.
One of the most important lessons you can teach your kids is what hunger is. After Colin finishes his dessert, he often laments, "I'm hungry." That is NOT hunger. In the middle of a long flight, Cailya, looking a bit bored whined, "I'm hungry." She had recently eaten lunch. That too, is not hunger. When the kids haven't eaten recently, they can get cranky. That is hunger. And when that happens, I know I failed to do my job.
Not only is it important to teach your kids how to understand their hunger cues, it is essential to teach them how to control their hunger. One study found weight gain was prevented amongst children by teaching them to slow down the pace of their eating. Children who waited 30 seconds between each bite lost an average of 3.4% of their body weight during a year-long research project, while those who didn't pace their eating saw their weight increase by as much as 12.6%. Slowing down food intake allows enough time to pass for normal satiety signals to kick in.
Hunger can also be prevented by eating regular meals. Our bodies are sensitive to change. Skipping meals or waiting too long between feedings contribute to more extreme changes in hunger hormones. That is hunger, but not the kind of hunger I want to teach my kids to react to.
You can also teach your kids how to control hunger by teaching them to avoid foods that stimulate appetite and select foods that promote satiety instead. Instead of giving them foods with added sugar and refined carbohydrates, try incorporating some fat or protein into their meals and snacks. Both fat and protein promote satiety, helping kids and adults alike control their portions. Instead of letting your kids go hungry, try teaching them something about Hungary by making this tasty Hungarian Goulash recipe.
Why do I do it? Why do I blog? Well it isn't for the fame. And it certainly isn't for the fortune. I enjoy expressing my thoughts on how food delivers health. I like sharing my thoughts with others, with the hope that they will benefit too. I also enjoy cooking my kids nourishing food. But the main reason why I blog wasn't apparent to me until I went to New York and saw Finding Neverland. Finding Neverland tells the story of J.M. Barrie, a playwright who is best known for writing Peter Pan. Before writing Peter Pan, Barrie was inspirationally stuck. Despite a history of writing success, he found himself in a rut. He wasn't writing anything novel, and he wasn't having any fun. In the song Play, the actors are reminded of why they went into acting in the first place. People with creative jobs enjoy the freedom and fun of playing at their craft. It is the pure joy of playing for playing's sake that drives creative people.
Upon watching this musical, I realized the primary reason I keep on blogging and making YouTube videos is because it's fun. Playing is not just a pastime, it works the creative side of the brain. And by working the creative side of my brain in addition to my rational side, I get to use my whole brain. And I'm pretty sure my patients appreciate a doctor who uses his whole brain.
You can work the creative side of your brain as well simply by cooking for your kids. Try some of my favorite recipes featured in the third annual Osko award show:
Kobe steak burger with duck fat fries. Maine lobster mac and cheese with truffle salt. If I were to open a fine dining restaurant, even before I selected a top rate chef, I would make sure to hire a clever linguist. In The language of food : a linguist reads the menu, Dan Jurafsky talks about the linguistics of restaurant menus.
For instance, fine dining restaurants are able to charge a premium for their food simply by highlighting exotic ingredients and citing where their food comes from. Kobe steak from Japan? $100 please. Lobster caught off the shores of Maine? Get ready to open your wallet.
On the other hand, menus from budget diners don't tell you where their food comes from. They also don't include strange ingredients you've never heard of. Instead, if they describe their food at all, budget diners might emphasize "real" ingredients, like "real" cheese and "real" eggs.
We should be served food that can easily and honestly be described. We should know where our food comes from. We should eat real food. And, we shouldn't have to pay $100 a plate for good food. You don't need to cook with fancy ingredients to eat good tasting food that is good for you. You can create a gastronomically sensational experience simply by relying on unprocessed, whole food like plants and protein.
For instance, instead of buying an expensive cut of Kobe steak, you can create tender, juicy chicken zucchini poppers. Adding grated zucchini to ground up chicken takes advantage of the high water content of zucchini to make these poppers succulent. I recommend microwaving the zucchini and squeezing out some of the water so the poppers don't get soggy. Also, I used chicken thighs instead of chicken breasts because they are juicier but still lean. Try putting chicken zucchini poppers on the next menu you serve your kids!
We recently took the kids to watch The Peanuts Movie. It was one of the first times both kids were able to sit through an entire movie in a theater. What an amazing experience! This opens up a whole world of cinematic possibilities. No longer do I need to wait for new releases to come out on Redbox.
The Peanuts Movie is a surprisingly well-crafted piece of work. Appealing to both young and old, quick-witted quips are interspersed throughout the flick, yet the overall pacing of the story is suitable for the young toddler mind. Having grown up reading comics by Charles Schultz, I particularly appreciated the authenticity of the characters, which stayed true to the original endearing strip.
Growing up, I used to get frustrated by Charlie Brown. The perpetual blockhead never seemed to learn from his mistakes, and he never seemed to get anything right. As an adult, I have a newfound appreciation for what a wonderfully complex and poignant character Charlie Brown is. This sentimental favorite is one of the few comic characters that is really spot on. Insecure, anxious, and forever struggling to find his place in life, Charlie Brown is one of the few truly relatable characters in life. Far from perfect, he reminds us all about the imperfection of our reality.
But despite his countless failures, Charlie Brown keeps on stepping up to to the plate, running towards that football, and optimistically chasing after that elusive kite. He reminds us that life is not about always getting things right, but in the rewarding struggle of trying to get things right.
Attempting a new dish, cooking for others, or starting a new diet can all be anxiety provoking events. I used to be terrified over the prospect of trying a completely new dish out on family and friends. Just as Charlie Brown struggles to get his kite off the ground, I have always struggled to get a whole fish cleanly off a pan.
I figured the best way to force myself to successfully pan sear a whole fish was to invite my family over and cook for them. Despite my initial trepidation, I got out my kite and started running. I made sure to dry off the fish well and get the cast iron skillet piping hot. Unfortunately, as I always seem to do, flipped my fish too early and some of the skin tore off. Nonetheless, I untangled my kite from the tree and went to work on the other side. This time I stayed patient and the fish turned out beautifully. In the end, my pan-seared branzino with herb-garlic marinade got the Ko family seal of approval.
One of my earliest movie memories is watching Star Wars with my family. The basic theme of good versus evil is an easy theme to get behind whether you are an adult or a child. I remember cheering along with my dad when the rebels blew up the death star and saved the day. I really liked the hidden surprises within the Star Wars series as well. Despite his diminutive stature, Yoda exhibited impressive command of the force. I was in complete shock when I learned that Leia was Luke's twin sister. And of course, the biggest surprise was learning that Darth Vader was Luke's father.
One of the fun things about cooking is discovering surprising ways to use old ingredients. For instance, in American cooking, cocoa powder, cinnamon, and nutmeg are commonly served up in sweet dishes like chocolate cake or pumpkin pie. However, some ethnic cuisines make use of these flavor profiles in savory dishes like Moroccan Carrot sticks. Recently, my friend Julian, introduced me to a novel way to use cocoa powder, cinnamon, and nutmeg in a dry rub to make cocoa rubbed sous vide pork loin. If you don't have a sous vide machine, you could rub the spices onto the pork loin, pan-sear it, then roast it instead. Give it a try. And may the force be with you!
Becoming a competent home chef for your kids is easier than you might think. You don't have to buy a ton of expensive equipment to make healthy and delicious meals for your kids. Instead of buying up every new kitchen gadget, stick to versatile tools that you can use again and again for multiple meals.
One of my favorite kitchen tools is the cast iron skillet. If you can pick one up (literally), it will help you cook delicious food both on the stovetop and in the oven. Once properly seasoned, the surface of a cast iron skillet can be made non-stick and easy to clean. Although cast iron skillets take longer to heat up, once hot, they contain more thermal energy than other pans at the same temperature. As such, cast iron skillets are great for giving your proteins a nice hard sear. A hard sear gives the surface of your protein texture and adds a lot of flavor through the mallard reaction.
If you are new to cast iron cooking, one easy dish you can try is this recipe for one pan crispy chicken legs. You'll be surprised what you can do with your legs.
"Doctor Ko!" shouts a voice in the crowd, one weekend while I was out with my family. This is the burden of notoriety that comes from being a minor celebrity. As a blogger, vlogger, and author, I am flooded with weekly comments from my aunt as well as random posts from people attempting to advertise their own blog or product. I always laugh when I see someone else trying to use my feeble web traffic to promote themselves. Nonetheless, I remain wholly committed to the twenty-six followers of my blog and to my ever enlarging YouTube community. My channel now has a following that is measured in three--count them--three digits! As Donald Trump would say, that's not braggadocio, that's just the facts.
Occasionally, my celebrity opens up exclusive doors of opportunity that aren't accessible to the general public. For instance, when I proposed a talk at Gum Spring library, the librarian said, "Well, we recently had Dr. Neal Barnard and that was a great talk. I suppose we could have you come talk as well." You see, it pays to be part of an exclusive club of medical celebrities.
Recently, my children's daycare, the Falls Church Mclean Children's Center, contacted me to perform at their annual fundraiser. I am indebted to the excellent care that this center's teachers give to my kids. In fact, I was all set to sign my family up for their 1K walk, but then I realized that I would be the only one walking. I pictured myself listening to Colin whine the whole way while I carried an additional thirty pounds of dead weight. Instead, I opted to volunteer my services to sing and promote wellness.
I was actually kind of excited to perform for the kids. I figured I could feature some of my most popular dishes from my blog. I cheerfully asked, "How many people do you expect?"
"We expect about three hundred people," came the reply. Oh. Well, I usually cook for less people than that. No matter. I figured I would cook up my greatest hits like the best broccoli of your life, cauliflower mac n' cheese, Thai grilled chicken, coconut quinoa, and nutritional yeast popcorn. Everyone would get exactly one spear of broccoli, one spear of cauliflower, a bite of chicken, a spoonful of quinoa, and a kernel of popcorn.
In the end, thanks to help from Cassie and several volunteers, I was able to sample all of these dishes. It was a fun time and for a minute there, I felt like a celebrity chef catering for a big foodie event. I want to thank Falls Church Mclean Children's Center for putting on a great fundraiser and giving me an opportunity to give back to the community.
I recently took my dad to see the Citi Open tennis tournament, held on August 8th. In mandarin, August 8th is pronounced, "Ba ba", which also sounds like the word for "Father." Thus, the tennis tournament served as a convenient father's day gift for the old man. We ended up seeing a very entertaining match between John Isner and Steve Johnson that went the distance, with Isner taking the third set in a tie-breacker. And while the tie-breaker was enjoyable, I particularly enjoyed giving my dad a break.
My dad is the most hardworking man I know. He works tirelessly for his patients as a busy cardiologist, volunteers his little free time for various Taiwanese associations, and even helps out around the house. And while his dedication to his work and community is inspiring, it is this last service that impresses me the most.
It is almost unheard of for a Taiwanese male from my dad's generation to help out around the house. I didn't realize this while growing up, because my only perspective of male societal norms was my dad. My dad regularly helps wash dishes, tidies around the house, and takes care of the yard. No one asks him to do these things and no one thanks him. He just does them. And in doing these simple household chores, he has taught me the value of hard work, egalitarianism, and marital bliss.
However, one thing my dad has never been particularly drawn to is cooking. To give him credit, he does try when left to his own devices. Once, I saw him cook ramen in a pot. He knows how to fry up breakfast sausages. And of course, he can use the microwave. One dish that impressed my dad with the simple touch of a button was this steamed Chilean sea bass. I dedicate it to all the hardworking dads out there.
In my line of work, I am constantly encouraging my patients to cook for themselves. I tell them that they should cook as if their lives depend on it...literally. Food is our most powerful medicine, and cooking for yourself and your kids is the single best thing you can do for the health of your family.
Sometimes my recommendations meet with some degree of resistance. Work, time, and energy are all common excuses. Another reason people don't cook is they may be afraid of trying something new. On average, people cook about twenty-five things, which are on heavy rotation. It's understandable that people tend to cook comfort foods and food that they are comfortable making.
Before I became invested in cooking for health, I would get nervous about entertaining. I feared that I would serve something inedible. I feared I would undercook something and make my guests sick. I tended to stick with familiar dishes that I had done before.
Then, I read Man With a Pan, by John Donohue. One of the inspirational stories in this book was written by Manny Howard. Howard, known for extravagant high-wire cooking feats, shares his tale of roasting a whole pig in an underground pit. The fact that he had never done so before, or that he was preparing a meal for a small army of guests did not faze him in the least. Nor was he fazed when he pulled the hog out only to find that it wasn't properly cooked. He simply pulled the meat and finished it off in the oven. In the end, his guests had a great meal and a great time.
This story inspired me to try a new way of cooking paella for my extended family. After cooking the chicken, onion, and aromatics on the stove, I added the rice and chicken broth, then transferred the pan to a hot outdoor grill. The charcoal grill gave the paella an even distribution of high heat and a smoky flavor. It was the first time I cooked paella on a grill, but it won't be the last.
References Donohue, John. 2011. Man with a pan: culinary adventures of fathers who cook for their families. Chapel Hill, N.C.: Algonquin Books of Chapel Hill.
Biiirrrruhhh. Do you hear that sound? That's the sound of silence. That's the sound of all electrical appliances coming to a grinding halt. In my case, that was the sound that greeted me early in the morning as my ceiling fan shut off. We had experienced a heavy rainfall the night before, which resulted in an unfortunate power outage. To make matters worse, we were expecting over twenty guests later that evening to celebrate Father's Day.
Cassie and I immediately started whatever prep work we could do in anticipation of our Father's Day feast. The menu included roasted bell peppers, eggplant with mint and feta cheese, potatoes with rosemary and garlic, hot tomatoes, lemon grilled salmon, and roasted chicken. While Cassie nervously watched the clock, I for some reason had blind faith that the electricity would turn on at some point and all would be well. My confidence was further buoyed by the fact that most of my cooking would take place on the outdoor grill.
Since I couldn't use the electric oven, I was forced to improvise and roast my chicken using my Weber grill. In order to do that, I bought a six-pack of beer to make beer can chicken. What is beer can chicken? It is quite simply one of the most entertaining ways to roast chicken. A half-filled can of beer is lovingly and gently placed into the cavity of a four pound chicken. The can, along with the extended chicken legs, serve as a tripod so the bird can be roasted vertically under indirect heat.
I know what you may be thinking. I served beer can chicken to my kids? Yes. Yes, I did. The beer itself never reaches a boiling point, so it doesn't contribute any alcohol flavor to the chicken. In fact, after I had finished roasting the chicken for two hours, the can of beer was full of liquid--a mixture of the retained beer, juices, and fat from the bird. Try making beer can chicken this Independence Day. Your kids will love seeing the bird standing up on its legs. Even better, they'll love the way this chicken tastes. Happy Fourth of July!
I have something to confess. I went on a date with someone new. I had actually been seeing this new girl off and on for more than two years, but this was the first time that I took her out on an official date, just the two of us. Luckily for me, my wife not only knew about our date, she happily arranged it. Cassie went out of town with Colin to visit her parents. That just left me alone with Cailya. At first, I was worried about being the sole guardian. I actually felt sorry for Cailya. Then, I realized how fortunate I was to spend quality time with my daughter. I decided to make the most of our time together. I picked out a special spring dress for Cailya. Then, I headed downstairs to prepare our daddy daughter breakfast. I cracked two eggs into a bowl and mixed in salt, pepper, and chopped scallions. I quickly fried the eggs into a thin omelet. Then, I applied a generous coating of cream cheese with chives. I layered thin slices of avocado and smoked salmon on top. Finally, I rolled the omelet up and wrapped the whole thing in parchment paper. She took a bite of her omelet wrap and said, "Ketchup." After breakfast, we headed out to enjoy our day together. First, I took Cailya on a romantic stroll through the aisles of the local grocery store. Next, I expanded her horizons by showing her around a wholesale warehouse club, of which I am an exclusive member. After that, we went to a birthday party, celebrating the 100th birthday of the city of Mclean. While there, we enjoyed some treats. Unfortunately, I am unable to disclose what we had because this is a healthy food blog. After a short nap, I took Cailya to a Rocknoceros concert. Rocknoceros is a children's band based out of Northern Virginia. They are known for catchy hooks, clever lyrics, and humor that appeals to kids and parents alike. We enjoyed some nice snacks while we sat under a shady tree and listened to the band. After the concert, we headed home and had a light dinner. After her bath, I changed Cailya into her bumblebee pajamas. We had had a wonderful day together, and I decided to top the evening off with a slow dance and serenade. As I held my daughter in my arms and softly crooned, "In the Still of the Night" into her ear, I was reminded of the first time I sang those same words and held her mother in my arms. Back then, I was convinced that nothing would feel as good as the love I have for my wife. Now, there's another special lady in my life, and there is nothing quite like the love between a daddy and his daughter.
"Remember when you cut my arm off?" asked Colin. "Huh?" I responded, perplexed by my son's question. "You cut my arm off. I want to watch you cut my arm off on again." "Oh, you mean the video when I pretended to cut your arm off?" "Yes. I want to watch that video again." Cassie likes to read books on normal child development. I guess she likes to confirm that our children our normal. I, on the other hand, don't like to read about child development. I know that I would likely worry anytime my kids stray from what is defined as "normal". One thing Cassie read was that boys start to get attached to their dads around the age of four. So I awaited Colin's fourth birthday with baited breath. I had suffered in obscurity for four long years! Each time Colin and Cailya would repel away from me in favor for beloved mommy, was like a dagger to my heart. Forever the bridesmaid and never the bride, I felt like the Andy Roddick of my family. And then Colin turned four and nothing changed. He continued to regard me with cordial indifference. All that changed when we left the kids with their grandparents for a week while we took a boondoggle to Europe for our tenth anniversary. Absence truly does make the heart grow fonder. Ever since we returned from our trip, Colin has really taken a shining to his old man. And let me tell you, it sure feels good when the boy selects yours truly as his object of affection and idolization. Now who's Roger Federer? Me, that's who! Since Colin recognizes that I like making videos, lately, he has taken a keen interest in participating in the videography and production of my videos. And, just like his old man, he enjoys watching himself in playback. I sure do like seeing Colin take up similar interests to myself, I just don't want him to ask me to cut off his arm again. In part two of Monty Python and the Holy Grain, I feature a truly tasty Black Barley Risotto With Shrimp and Artichokes, without the violence.
Food is much more than the sum of its parts. For instance, a whole wheat berry is comprised of three layers--a bran, a germ, and an endosperm. When wheat berries are milled into flour, the bran and germ layers are often removed to prevent spoilage. In the process, essential vitamin b complexes are lost. Even when all parts of the wheat berry are retained in 100% whole wheat flour, the fiber is so altered that it loses its beneficial properties.
Likewise, eating whole fish is far better than eating fish fillets. While fish fillets are easier to eat, their skin is often removed during packaging. The skin is the best part! Fish skin is high in omega three fatty acids, an essential nutrient which has been associated with longevity and cardiovascular health.
The other day, I had a nicely prepared bronzini with a perfectly crispy skin. Crispy fish skin is the potato chip of the sea. Crunchy, savory, and salty, crisp fish skin can really elevate any fish dish. But whenever I tried to make my own crispy fish skin, the skin would end up sticking to the pan. Then, I figured out that the key to a nicely crisped up fish skin is to make sure to thoroughly dry out the skin before frying it. Then, you want to fry it in oil at medium-high, a temperature above the boiling point of water. This ensures a hard sear as opposed to a limp steam.
In the following video, Dr. Chris Ko teams up with Dr. Seuss to tell one tasty fish tale. In this video, I used my Anova Immersion Circulator to first sous vide the salmon, but you could just as easily crisp up the skin first, then finish it off in the oven.
