This video about a vegetarian’s first encounter with excellent meat by Takepart.com has it all: a great story, beautiful photography of food, and chefs explaining why they do what they do. The story is about a skilled chef and his mate, who is an experienced restaurant manager and has been vegetarian since childhood. They visit the new, hot, exciting barbecue restaurant in the Studio City neighborhood of Los Angeles, Barrel and Ashes, where Katie discovers what fabulous barbecue tastes like. And, her partner loved the vegetables. It’s fun to watch:
Barrel and Ashes also sounds like a “must” for my next visit to the Los Angeles area. Run by a chef who cooked at the French Laundry and Bouchon, two of Thomas Keller’s restaurants, it has all the ingredients for a top quality yet home style place. The pictures alone are rather enticing.
Not sure whether this sounds delicious, or horrifying, or both. According to Gothamist.com, a database engineer in Texas created this thing he calls a Cthurkey (a nod to horror writer H. P. Lovecraft’s octopus-head creature the “Cthulhu“) made from turkey, octopus, crab legs and bacon. His recipe calls for cooking each part separately, so it’s more of a presentation than an actual dish. Read more at Gothamist.com, which published this first in 2013.
Half the fun of cooking poultry using the “spatchcock” method is being able to say that funny word. But it’s also a truly awesome method to cook chickens, and, as Mark Bittman has advocated since 2002, can be used to cut turkey roasting time from several hours to less than one. That can transform Thanksgiving as we know it.
Spatchcocking is simply a technique in which a chicken or turkey is butterflied by removing the back bone, so it can lay flat on a grill or roasting pan. Eliminating the bird’s cavity eliminates the biggest challenge when roasting a turkey or chicken, because it enables the heat to be more carefully controlled and not wasted on the vacant space. (Stuffing a turkey reduces the variability, too, but extends cooking time and also creates some food safety issues if the temperature isn’t monitored carefully.)
Here are a couple of resources to learn about spatchcocking turkey and how to do it:
Here’s an expert from Columbia University’s Mailman School of Public Health answering some of the most common questions that people have about the Ebola Virus, Ebola Virus Disease, and the Ebola outbreak in West Africa. In these video clips, Dr. Abdul El-Sayed addresses ways people in the United States can stay safe, why health experts are confident about the precautions recommended for Ebola prevention, and why controlling the outbreaks in West Africa is important to protecting the rest of the world from the disease. Dr. El-Sayed’s research focuses on the social production of health, ethnic and socioeconomic health inequalities, and complex systems approaches in social epidemiology. He earned his medical degree at Columbia University as a Soros Fellow, as well as a DPhil in Population Health at Oxford University, where I was a Rhodes Scholar (Michigan and Oriel, 2009). I am a 2007 graduate of the University of Michigan, where I completed a Bachelor of Science with Highest Distinction in Biology and Political Science as the top graduate in the College of Literature, Sicence, and the Arts.
Ebola has been studied since the mid-1970s, when the first cases near the Ebola River in Africa were identified. This summary is based on a review of some of the major studies and briefings by some of the world’s top experts as part of my role at work.
People in the United States can protect themselves by spreading facts, not fear. There’s plenty still unknown, but we know way more than a lot of people think. For example, there’s been a lot of lab research to determine whether Ebola can be transmitted in the air or other casual contact. None of the studies indicate that it can be.
Here are some things we know about the Ebola virus, which scientists have been studying since the 1970s:
A person infected with Ebola is not contagious until after symptoms appear. In fact, the virus frequently is undetectable in the blood of an infected person – even with the most precise tests available – until after symptoms appear. This is why the risk to other people is extremely low until the infection begins to trigger symptoms.
There is no evidence at all to suggest that casual contact transmits Ebola. Many health care workers and others have safely been in rooms or other close quarters with Ebola patients. In Dallas, four people were in the apartment with Thomas Eric Duncan when he was very sick with Ebola and all have been free of infection, more than 21 days later. All 43 people who were near Mr. Duncan but not involved in his hospital care are confirmed to be free of infection.
The virus replicates extremely rapidly once symptoms begin, which is why the protocol for health care workers who have left an outbreak area calls for twice daily temperature checks. This is a known way to identify possible Ebola infection at the earliest point.
While the Ebola virus replicates quickly in a person who has symptoms of Ebola Virus Disease, the virus does not have much strength once outside an infected person. If a droplet lands on a surface like a doorknob or countertop, the virus survives only a few hours and is easily killed by ordinary household cleaners (bleach is recommended.)
There has been no evidence that Ebola is transmitted through the air, nor have lab studies indicated this happens.
In order for the disease to spread, a droplet of body fluid must be transferred directly from a symptomatic person to an entry point in another person within about three feet — through a cut or other break in the skin, eyes, nose, mouth, or other opening.
Body fluids include – quoting the CDC here – “pee, poop, spit, sweat, vomit, semen, or breast milk” or blood. The virus does survive in blood longer than in other fluids.
Transmission via sweat is a theoretical possibility but remote — and relatively far-fetched outside of the rural parts of Africa where the facilities are so poor. It would require sweat from a symptomatic patient to be transferred directly onto another person and enter their system through eyes, mouth, a cut or other opening. The viral load in sweat is low until patients are violently sick. There was one documented case in 2001 in Uganda involving a person who contracted the disease after sleeping on a blanket that had been used by another person who died of Ebola. No other cases like this have been reported, and most cases where contact with sweat was suspected involved people who also had other exposure, such as to an Ebola patient’s blood.
One of the reasons the CDC recommends isolation and confirmatory tests as soon as fever first occurs in a person who was in the outbreak area is that the viral load grows logarithmically after the first couple of days from symptom onset – 3 days seems to be typical. In New York, an Ebola blood test takes a few hours. That’s different from most other places where test results can take overnight, days or even longer. A test before symptoms wouldn’t find the virus, but a test at the earliest onset of symptoms probably would — and increases the chances of successful treatment. This is what happened in the case of Dr. Craig Spencer, who was isolated as soon as his temperature went above normal (to 100.3 degrees.)
If you are concerned about Ebola in the United States, get a flu shot. This will help both because the flu sickens and kills many more people than Ebola and because flu symptoms may be mistaken for Ebola symptoms in people who misunderstand their risks. If you have a flu shot and exhibit fever, nausea, or other possible signs of Ebola, doctors will have an easier time figuring out what your illness actually is. Mayor DiBlasio said that preventing the flu in New York is important so that the city’s emergency departments are not flooded with people who think they have Ebola but have no actual risk of getting it.
This weekend is the International Food Bloggers Conference in Seattle. It’s hard to think of a more food-obsessed city, so this will be a weekend of discovery. New commercial products, inventive chef creations, and a chance to explore the food scene of the Northwest. Here are a couple of images from the first few hours.
In addition to tasting plenty of interesting food (it’s ok for you to be jealous,) there’s real work here, and real learning. One excellent session earlier today focused on food photography, specifically how to break out of the cliche pictures that so many of us take.
One of Seattle’s top chefs, Thierry Rautureau (thechefinthehat.com) of Loulay restaurant, demonstrated how to make a simple fresh tomato soup with just a few ingredients pureed in a blender. He suggests freezing the puree in bags, then defrost and puree again with olive oil right before serving.
An emerging theme of the conference is the promotion of vegetables to center stage instead of side dish. Food writer Karen Page told the bloggers that people around the world – and especially in industrialized countries like the United States – are catching on to the idea that vegetables hold the flavors that makes dishes exciting. Chef Thierry favors brining vegetables to add spice to Thanksgiving dinner, or lightly pickling celery sticks to make the crunchy bites a bit more interesting.
Advice from the French chef: Don’t freeze squash. “Zucchini is great vegetable to shred and put it right on a grill, but if you freeze it, you have a mushy blah thing,” says Rautureau.