"Bits and Morsels" by Jordana Z, is an ongoing collection of information from the world of the foodies and foodblogs:
One thing leads to another. When Chef Nobu Matsuhisa opened Nobu on Hudson Street in 1994, it was revolutionary. I had never experienced such unique flavors as the black cod with miso and I had never even heard of a bento box.
It used to be that people would be extra careful about where they consumed sushi. It’s a different world now. Sushi is sold in supermarkets and I have ordered it in from restaurants that I’ve never dined in, let alone, walked past. Ten years ago no one would even think to order in sushi, so it’s hard to find a sushi restaurant that has not been influenced by Nobu and its 15 locations throughout the world.
This week I dined at Nobu 57, which is located on 57th street between 5th and 6th Avenues. The atmosphere is fun and festive but very loud to the point that you can hardly hear your waiter or your dinner partners. My favorite dishes on the menu were the edamame and the miso cod. The bento box with molten chocolate cake and green tea ice cream is a good pairing and the best way to end a meal.
|The miso cod.|
|The bento box with molten chocolate cake and green tea ice cream.|
|Beware of Mercury. This week the New York City Department of Health reported that 1 in 4 adult New Yorkers has elevated levels of mercury in their blood. A lot of fish contain high levels of mercury so order carefully. Instead of ordering Tuna or Swordfish, which both contain high levels of mercury, try ordering an assortment of fish. If you are pregnant or nursing you should definitely stay away from mercury ridden fish.
[The New York Post]
Pizza Hut in Japan is offering a pizza topped with bacon wrapped sausage, hamburgers, pepperoni, mozzarella, cheddar, and Parmesan cheese. This pizza has 646 calories per slice and it’s being marketed to children. Recently fast food companies have come under fire for marketing their food to kids. I wonder why. [Gizmodo]
The well-seasoned traveler. For your next vacation, go to Bolivia and stay in a hotel made completely of salt located in the Salar de Uyuni, one of the largest salt desserts in the world. This region is primarily populated by salt miners but tourism is on the rise. [National Geographic]
It’s debate season and not just for politics. Italian Chef Filippo La Mantia has stopped using garlic as a base for his dishes. He is a very highly regarded chef and is getting a lot of heat for this. He advocates that garlic was only necessary to flavor dishes when Italians were primarily poor. Most regional food is based on what people were cooking in their homes, not what 4 star chefs were dreaming up. Apparently garlic is a low caste spice! Garlic consumption is on the rise, so I’m not worried. [The Accidental Hedonist]
Till we eat again,