Friday, September 12, 2008

Beware of What you Use in Your Flower Beds


Ziggy had a close call Wednesday evening.

I came home from work around 7 pm Wednesday evening. My son (T) had Ziggy in the front yard with him as he washed his car. Ziggy's leash was tied to a post to keep him from chasing off down the street. I have always been afraid he would run off in the street and face an oncoming car. Yes, I have always been very protective of my Ziggy.

When Ziggy saw me approach the front door towards towards him, he greeted me with his uncondtional love, lots of attempted kisses and an excited passion. I greeted him stroking his fur and sang gleeful songs of I missed you too my love. He calmed down and I went inside to place my purse and lunch container. My standard home from work routine.

It was still light outside and the temperature was nice. I decided to do a little flower garden maintenance while my son continued to pamper his car. I have a raised flower bed in the front yard. I noticed some unwanted crawly things waiting to prey upon my remaining summer flowers. In a lapse of sound thinking and ignorance of outcomes of my act, I went to the garage to see what arsenal of chemicals were available to cease the destruction these crawly things might impose on my precious flower garden.

I sprinkled the metaldehyde pellets coated with a sweet molasses in this flower bed. I didn't second think that my Ziggy would find these pellets appetizing. I didn't think anything hazradous or potentially life threatening. I did consider that there were no immediately present edible vegetables that would be contaminted by this peticide and since my backyard garden was distant from this flower bed, I was creating no immediate harm.

My son continued to put the last glamorizing touches to his car while Ziggy remained on the grass content and happy he was outside. I went inside and prepared dinner. (after all this is a food blog.) My son wanted a salad with tuna and I only wanted something simple like a bacon and cheddar cheese sandwich on sour dough bread. Ziggy and T came in about 20 minutes later with one interruption by someone soliciting donations for a political purpose.

T and I ate dinner. He also gave Ziggy a few bites of grilled tuna as he requested/begged. We finished eating and cleaning the kitcen.

It was now about 9pm. Ziggy walked like he wanted to go outside and poopie. T took him for a walk and returned. He commented to me that Ziggy seemed to be lax and didn't want to walk. He took him to the backyard to hopefully finish what he did not do on the short walk.

T commented to me again that Ziggy was in the backyard and was acting funny. I went outside and got him. He was still and not his usual self. I took him inside and wondered what is wrong. He was obviously not feeling well. I sat holding him for a while. He started to tremble and could not be calmed. T took him on his lap and continued to stroke him. We did think maybe we should take him to a vet, but at the same time not equating any of my actions from earlier that evening with how he was reacting, I thought this to will pass. If he wasn't better in the morning, we would seek a vet. We gave him water by inserting small drops in his mouth. Nearly 11pm, I chose to go to bed as I needed to go to work early in the morning. T would nurse and watch Ziggy.

Around 1:30am T awoke me. Ziggy is worse. He is trembling and panting excessively. T ran back downstairs and then came back to me and said Ziggy had what appeared to be a seizure. I totally woke up and went downstairs. Ziggy looked to be dying. He was heavily panting and his whole body was shaking/trembling heavily also. We have to go to an emergency Veterinary clinic. I found one in the phone book, called and was directed to a 24 hour emergency animal hospital in Culver City. We were out the door in seconds. T drove while I held Ziggy. I felt he was dying and it was my fault because I waited so long to seek treatment.

We got to the care center, pressed the emergency access bell and were greeted by personnel who took an obviously sick animal back to the emergency treatment area. It is now about 2 am. T and I worked with the receptionist to complete the admit paper work. A request from the treatment area of the very helpful front desk personnel suggested the worst. I felt something was terribly wrong, broke down on my son's shoulder and cried hard. A few minutes later someone came out and let us know Ziggy had another seizure. He was given Valium and an injectable muscle relaxant, methocarbamol. He had a fever of 105 which the Vet described as life threatening and potentially may result in body systems breakdown and coagulation problems (bleeding).

They needed to know Ziggy's history and what led to what was happening now. After a few questions and walk through of the evenings activities, the face of a very professional and caring Vet concluded that Ziggy probably ate some of the snail bait pellets I distibuted in the flower bed.

Snail Bait- Metaldehyde poisioning is a common event leading to the death of many dogs. It is a stong neurotoxin with ingestion of as little as 1 teaspoonful per 10 pound dog can be fatal. The label warns to keep from pets.


We are so fortunate that Ziggy survived this event. From his estimated ingestion time to treatment (4-5 hours) he is very lucky to be alive. How much he ate and when he ate it, we will not know.

I am posting this experience to alert you all to be careful with your pets. It may not be your yard that is doused with these poisons so be aware.

I will now look for an animal health care plan. The admtting personel at the emergency medical clinic estimated cost could be as much as $1500.00. We were allowed to go see Ziggy in the treatment area after about an hour. He was more calm though still trembling. He was monitored by an EKG, had an IV catheter with fluids being administered and still looked severely ill though better than when we arrived. The Vet assured me that he was doing better and that she would call if there were any further problems. I went to work Thursday. I phoned the clinic and was assured he would be fine. He did not have any more seizures. We went back to the critical care animal hospital after work on Thursday evening. The final bill was $1066.00. In about 16 hours Ziggy was back to normal based on my assessment.

Though the Vet recommended he stay an additional night (at over $300.00 additional), I chose to bring him home. 24 hours later, he is fine and back to normal. The only reminder is his one shaved leg where the IV catheter had been placed.

T took a shop vac and removed all the pellets from the flower bed. He also water soaked the area to dissolve any pellets which could have been missed. We threw away the remainder of pellets.

Saturday, September 06, 2008

Table Top Cooking and Dining

I woke up too early this morning due to a telephone call. Keep in mind it is Saturday and after a long hard, demanding and stressful week at work, I looked forward to sleeping in.




Yea, just for the purpose of documenting where this meal was in the continuum of my life, I must state that the hospital where I work just successfully went through an unannounced JCAHO survey. (That's where we prove we meet their standards and deliver quality, safe healthcare.) Medication Management (MM) is a huge component of this survey for which I ultimately become singly responsible for any failures but as an organization, share responsibility for any successes. Another story which has no place on my blog but there were many MM successes- yea Sylvie.




Back on subject, I arose early and placed first on my "to do" list a visit to the Santa Monica Farmers Market. I picked up some fresh vegetables in addition to some fresh roasted chilies. Next on my list was some shopping at Marakai. This is an Asian market where I know I can get good, fresh ingredients to put together a meal from Shabu Shabu to Korean BBQ and anything else on all sides of these choices.





I chose, thinly sliced rib eye, skinless/boneless chicken drum meat, shrimp, Kurobota pork thinly sliced and Korean style short ribs. Side dishes included kimchee and seaweed salad. Ok, G went fishing for the day and this meal would be for me. I decided to divide all meat choices into three servings and freeze for a later meal. Easy to do with plastic wrap and Gladware.




I set up my butane powered single burner with a cast iron skillet for cooking. (Note to self- buy a stovetop single burner grill pan). The side dishes and dipping sauces were arranged. I marinated the chicken but chose to season the other meats with the dipping sauces.




With Southern Iced Tea to drink (that's the soul fusion link), dinner was prepared and eaten.

Saturday, August 23, 2008

Korean BBQ at Gyenari in Culver City



Downtown Culver City has grown into the place to go to eat. I remember a few years ago when it was a sleepy little community where I only ventured to go to the Trader Joes, Surfas or the Mann movie theatre. Now the streets are bustling with people, the outdoor patios of restaurants are filled, the parking lots are full with only parking on the roof levels, valet parking umbrellas in front of many restaurants and the air of this is the place to be.

Last night G wanted a whole fried snapper and thought about going to Pacificos for their Huanchinango. Why with all the new choices would we go to an old Culver City standby? We didn't get the memo that it is now closed (thank goodness, I didn't want to eat there anyway). We walked down the street looking for alternatives. Lots of good choices, some requiring reservations and others with long waits but Gyenari caught my eye.

We were told there was a 30 minute wait for indoors but we could be immediately seated on the patio. I ask, why would I go to a Korean BBQ restaurant to sit on the patio with tables minus the BBQ grill. They tried to convince me that that's ok as the kitchen would prepare the food. Obviously she misunderstood the reason I would choose to eat Korean BBQ. I want to cook it myself. We chose to wait. The wait turned out to be only 5 minutes. We were directed to a booth and sat down to experience Gyenari.

We ordered Shoju to drink and from the menu decided to go with the Prix Fixe G1 which accomodates 2. This includes gyenari galbee (beef short ribs), bulgogi (thinly sliced marinated prime rib), aged pork belly (thick cut Kurobuta pork marinated 2 days), flower chicken (free range in citrus marinade), japchae and the usual panchan.

I enjoyed myself and the food was good and of good quality. I didn't particularly like the feeling that we were being rushed to finish. A constant pick up of empty plates and cleaning of the table top may have been intended to be good customer service but gave me a sense of urgency to complete the meal. I would probably return though G may take some nudging. He thought it was quite noisy and not a very relaxing eating environment.

Panchan


gyenari galbee, bulgogi, aged pork belly, flower chicken

Japchae




Table Top Grilling

Sunday, August 03, 2008

Happy Birthday To Me- Dinner At Pinks

The power of television is truly phenomenal. I was watching one of my favorite TV shows last night on Food TV. It was a rerun which I had previously seen but as it goes I tend to watch these shows over and over again. The highlighted food joint was Pinks. A hot dog stand located in Los Angeles on the corner of La Brea and Melrose. They have been serving hot dogs from this family owned location for over 68years with a clientele of just about anybody and everybody.



I have wanted to go there for years but just didn't seem to make plans to actually go there. A couple of years ago I actually drove by the place seeking a mid day snack but for reasons I can't recall never pulled into the free parking area to place my self in the long, long line of folks seeking this Los Angeles/Hollywood hot dog stand delight.



Ok, how did we wind up there today? G asked me what I wanted to do for my birthday dinner. Since we both have to work Monday, the celebration woud have to take place Sunday. Without hesitation, I said, I want to eat at Pinks. Amidst feelings of why there and boy is this going to be a cheap date (I could have asked for dinner at a Michelin Star Restaurant and he would have accomodated me), we planned a early afternoon hot dog venture.



G asked how we should dress. I reminded him this is a hot dog stand. We are going to have to wait in line for over an hour in the heat for a hot dog. Well, why would anyone do this? It is a dinning adventure. Similar to why someone would spend hours to get a French Laundry reservation and pay a fortune for one of the best meals ever. A dining adventure. Don't get me wrong, I'm not saying a hot dog at Pinks is the best meal ever. The experience of getting that dog is what is special.



We ordered three hotdogs and an order of fries. We ordered the Martha Stewart 10 inch stretch dog with relish,onions, bacon, chopped tomatoes, sauerkraut, and sour cream, a Bacon chili cheese dog with tomatoes, cheese and the works and we ordered a spicey polish dog with mustard chili and onions.





We got in that line at 4:05pm and were served at about 5:30p. That equates to about an 1 1/2 hour wait. One of the best things about being in line are the people you meet (another BBQ lover who I invited to join us on the CBBQA website). After finally ordering we were invited to move to the line inside to pay and get our treats. We consumed those dogs in less than a half hour. A southern California treat. Hot Dogs at Pinks. They were good with that renowned snap when you bite into that dog. Unique choices with all seemingly tasty.

Happy Birthday To Me



More photos on my Flickr site

Saturday, July 26, 2008

Vacation Kitchen in Baja California Sur

We just returned from a weeks vacation in Baja California Sur. A big deep sea fishing trip for those in our group except for me. Not many can understand how much enjoyment I got out of cooking in our suite's full kitchen using ingredients purchased at the local Supermercado to make meals around the days fish catch.

Menu Items For the week included:
Marlin Ceviche
Chicken Enchiladas
Fresh Vegetable Salsa
Guacamole
Fish Escoveitch
Fish Salad
Chile Rellenos
Chicken and Beef Empanadas
Chicken and Beef Tacos
Queso Fresco Omelet with Salsa
Quesadillas with Cheese
Red Beans

I was very careful to wash all vegetables and fruits plus incorproate some common sense in assuring no one would suffer the dreaded "Montezuma's Revenge". Success, we all made it though the week eating well while maintaining good health.

I'll try to get the recipes and pictures posted soon. It was a good time with lots of wild fresh fish coming home in our coolers.

Preview of what I had to work with- chunk of flesh from a 242 pound Marlin that they were unable to "catch and release".

Flickr Photo Sets Baja 2008

Saturday, July 05, 2008

4th of July Relaxing and Cooking

Around 10:30pm on the 4th of July, I settled in my backyard to get ready to smoke a pork shoulder. The gentle refreshing breeze and crackle of fireworks in the background was surprisingly calming. A glass of wine added to my sense of peace.

While the smoker was coming up to temp and stabilizing, Ziggy swarmed all over the yard in response to the fireworks and other dogs barking in the neighborhood.

Just my little Ziggy keeping watch on everything going on.

Wednesday, July 02, 2008

Four Q BBQ Featured on America.gov


Four Q on America.gov

Last month Four Q BBQ participated in a competition at the Stagecoach Country Music Festival in Indio, California. We had the honor of being filmed by the U.S. State Departments's America.gov production crew because of our team's diversity representing what America is about. Released this 4th of July Independence weekend, this production shows a segment of our country's love of BBQ.

Please see the link above for a view of BBQ competition Four Q style.

Monday, June 30, 2008

Hesperia BBQ Competition 2008 - Four Q BBQ

Prepping Ribs- Photo by my friends Star-B-Que

More photos:
Flickr Photos








Four Q finished 8th overall out of 20 teams. I just got to refine my recipes and prep style as the pulled pork and ribs didn't do as well as I had hoped. I know what I have to do to improve and for sure, next event,I will be a force to contend with.

Sunday, June 22, 2008

Four Q BBQ at Hesperia 20th Annivesary Celebration BBQ Competition

Hesperia (California) BBQ Competition

June 28, 2008

Hesperia Civic Plaza Park

15833 Smoke Tree Street Hesperia Ca. 92345

The Cook Off is in a new park where the City of Hesperia will celebrate its First 20 Years

Added A Little Smoke To The Pork Bellies

I warned you that I was obsessed with these pork bellies. The only thing that was missing from my original prep was a little smoke flavor. I dropped a few hickory chips onto the charcoals on my little Smokey Joe and placed three cubes of lightly salted pressed pork belly directly over the heat source. I also placed a couple of pork loin fillets on the fire (sale at Costco this past week). With the grill cover, a small amount of smoke could lightly flavor the meat. I rotated the sides of the cubes over the heat leaving the skin side for last. When the skin side of the pork belly hit the direct heat- crisp, crackle and voila, pork belly goodness.

I have 12 more cubes of this stuff in my freezer. I'm not finished experimenting. Next step is to develop that yummy garlic sauce I prepped during the braising process. I didn't even taste the pork loin yet as I consumed all those cubes of pork belly.





Saturday, June 21, 2008

Braised and Pressed Pork Belly




After my recent lunch at the French Laundry, I have been obsessed with preparing pork belly. Now there is no published recipe that I could find for the way it was prepared at the French Laundry so I decided to go with Chef Ramsey's.

Gordan Ramsey's Recipe

Pressed Belly of Pork

My recipe was adapted to cooking in farenheit versus centigrade.



3-3.5 lbs slab Pork Belly
Salt
Whole bulb Garlic cut in half
Thyme

1. Preheat the oven to 350 F.




2. Lay pork belly flat on a chopping board. Score the skin evenly in a criss-cross pattern with a sharp knife. Turn the belly skin side down. Rub all over with salt and pepper and a drizzle of olive oil.








3. Place the garlic, halved side up, on a lightly oiled roasting pan and scatter over the thyme sprigs. Lay the pork belly on top, fat side up. Trickle with a little more olive oil and sprinkle with a little more sea salt. Add a splash of white wine around the pork, cover the meat with a piece of foil and bake for 1½ hours. Remove the foil, baste the pork with the juices and return to the oven, uncovered, for another ½-1 hour until the meat is tender. Continue to baste the pork occasionally with the pan juices.




4. Transfer the pork to a clean chopping board and leave to cool slightly. While still warm, place another tray on top of the pork and weigh down with a few heavy tins to flatten it. Cool completely, then chill for four hours or overnight in the refrigerator to set its shape.






5. Pour off any excess oil from the roasting tray and then place tray over high heat. Deglaze the tray with a generous splash of white wine, scraping the bottom and crushing the heads of garlic with a wooden spoon to release the sediment. Boil the liquid until reduced by half, then add the chicken stock and bring back to the boil until reduced and thickened. Strain the stock through a fine sieve, pressing down on the garlic pulp with the back of a ladle. Adjust the seasoning with salt and pepper.















6. Heat the oven to the highest setting, about 500 F.




7. Cut the pressed pork into individual portions or squares and pat the skin dry with kitchen paper. Place the pork squares, fat side up, in a roasting tin and drizzle with olive oil and a generous pinch of sea salt. Roast for 15-20 minutes until the skin is golden brown and crisp. Rest the pork for 5 minutes, then serve with the light gravy and accompaniments.




This recipe provides 12-16 portions. The unused portions can be frozen for final crisping at a later date. What I did find that was missing from my memory of the French Laundry prep was the very light smoky flavor. I was even thinking of smoking the cubes to add a smoky flavor, then crisping next time using the frozen cuts I reserved.

One might ask, how is this supposed to be served? Well, it seems like any way you want. Keep in mind, you gotta love fatty cuts of meat. Suggestions may include with a side of rice, in a noodle broth with flavorings of your choice, straight up crispy and succulent. I thought of serving as a garnish with some southern greens and corn bread.

Oh yea, by the way, this did taste very good, especially the crispy, salty skin. Would I do again? Probably, but with some smoke.

Flickr Photos of Braised and Pressed Pork Belly

Sunday, May 18, 2008

My Dream Come True- French Laundry


















For a number of years I have had dining at the French Laundry as #1 on my list of restaurants I have to got dine at before I can never eat again. This is no simple feat in that first I had designate a specific date to get to the Napa Valley (Yountville),convince my husband that this would make me so very happy, get a reservation, convince my husband that this would be an ultimate dining experience, get time off from work, convince my husband that it would be worth every dime, and finally get a reasonable hotel reservation for the designated date.

On March 17th, 2008 at 10:00am, I set up two cell phones and a land line to start dialing the French Laundry reservation desk. Yes, reservations can only be made as early as 60 days to the date you wish to dine and this line is very hard to get through on. Luckily I was giving blood that morning which allowed me time while pumping blood and recovering to dial and redial and redial until 2 hours later I got through to be placed on hold listening to a pre-recorded message giving the rules for making a French Laundry reservation. I was on hold for about 10 minutes when finally I got through to a human. I needed a table for three(my husband,son and me). This presented a slight problem because there are limited four person tables which meant we would only have three dining thus wasting one seat. I was allowed to make the reservation but cautioned that it would be ok to add one person, but if I need to decrease to two, I would lose the reservation. You must hold the reservation using a credit card. If you do not cancel prior to a specifed date, your card would be charged $100 per person.

The only time available was an 1115 am lunch but I could request to be wait listed for a dinner reservation (which I didn't get but that's ok- I got a reservation).

Not sure what was going on in Napa, Yountville or St. Helene that weekend, but reasonable hotel reservations presented another problem. I finally found accomodations which was challenging considering that I started looking more than 7 weeks before the dinner reservation.

I present all the above just to re-enforce how important to me it was to dine at the French Laundry. I hope it is ok to quote the 2008 Zagat Guide on the America's top restaurants.

"Thomas Kellers magnum opus" in Yountville may be "famous for being famous but consider yourself royalty if you land a table" at this "haute" French-New American "gastronomic experience" that's "expensive" enough "for three lifetimes" and "fantastic" enough to "halt all conversation"; foodies with four hours on their hand....."prepare for orbit" as each course on the menu arrives...

There is a strict dress code which includes a jacket requirement for gentlemen. Because temps in the area were 90 degrees plus, this was waived this particular weekend. My guys brought one anyway.

The menu at the French Laundry changes daily and the lunch menu is different from that day's dinner menu. The lunch menu has a focus on the classics and per our table captain, many of the dishes may be found in the French Laundry cookbook along with some new very creative items. There are only two choices in the prixe fixe menu- chef's choice and vegetarian. There are upgrades available at an additional supplement to the prixe fixe price. Of course the upgrades add another level of genious to the regular choices.

There are some perks which can be requested/added such as Thomas Keller's famous doughnuts cappuchino semifreddo with cinnamon sugar. After verification from the kitchen, our table captain informed us we would be able to get these doughnuts. From my photos, you may note, this is the only item I missed getting a photo of.

I was also told by some fellow bloggers that you can also request a tour of the kitchen at the completion of the meal. Because my son's roomate is doing an externship at the French Laundry, we were offered the tour without asking. (Table captain knew this because my son told her during our initial pre dinner getting acquainted period).

Ok, so we are now at the French Laundry. We were seated in the upstairs dining area. The only choice we made for dining which I wouldn't do again was to order so many wine pairings. It was very hard to drink so much wine and it ain't cheap.

Lunch is now served.

Our first item was the Salmon Tartare with Sweet Onion Creme Fraiche






Califlower Panna Cotta with California White Sturgeon Caviar
see French Laundry cookbook page 22

Special caviar spoon




We then had a choice of either a Salad of Asparagus and Brooks Cherries or Moulard Duck Foie Gras Torchon (with a upgrade supplement). We all chose the foie gras. It was suggested that the foie gras be spread on the very tasty toast provided. What was extraordinary was that midway through eating the foie gras we were served a fresh warmed replacement of the butter brioche bread to assure the foie gras was eaten with warmed bread. G burst a smile at this action. what service and attention to detail.






Choice of Sauteen Fillet of Line Caught Atlantic Black Bass or
Citrus-cured Pacific Kahala. G and I chose the bass, Tony chose the Kahala
Kahala

Bass


Next came the Sweet Butter Maine Lobster Tail (Perfectly cooked by simmering in sweet butter)







All along we are served bread choices with two types of butter.
one an unsalted butter from a local dairy. The other a whipped butter source I don't remember the source.

All day braised Kurobuta Pork Belly- yum!







Another choice with an upgrade supplement.
Elysian Fields Farm Lamb Ribeye (my choice)or Grilled Pave of Kuroge Beef From Shiga(similar to Kobe beef) choice of G and Tony. The ribeye was exceptional but the Kuroge beef was to die for. The guys gave me a taste. Oh my God how tender, flavorful and almost orgasmic.


Lamb Ribeye



Kuroge Beef



Cheese Plate was named Gabietou












Diane St. Claire Buttermilk Sherbert



Doughtnuts (no photo- not sure why I forgot to document such an exceptional doughnut. See the cookbook as it was served exactly like that.)



Choice of dessert, we all selected the Lingot de Chocolat En mousse de Malt Croustillante with a popcorn glace. We were told that the popcorn glace was made by taking buttered popcorn infused in milk, filtered, sweetened and then frozen. Sounds odd, but it was exceptional with the chocolate mousse.













...and then all sorts of sweet treats called Mignardises started showing up


























After 4 hours of dining, we were given a packet of shortbread cookies to take home. Feeling very gluttonous we took our kitchen tour, headed back to the hotel and crashed.






See my Flickr Photos for additional photos