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Recipe inspiration, tips, and kitchen hacks from the Chowhound editors.

Good Feats

Heifer International is a 62-year-old organization that provides livestock and training to hungry families and communities. Alton Brown of Food Network’s Good Eats is just one of several other celebrities who support this “give a man a fish” in modern form. Earlier this week, Mary Louise Parker appeared on Martha Stewart’s talk show to discuss Heifer International as her charity of choice.

Heifer’s website explains:

As people share their animals’ offspring with others—along with their knowledge, resources, and skills—an expanding network of hope, dignity, and self-reliance is created that reaches around the globe.

Hungry families from Appalachia to Zambia have used Heifer livestock and training to alleviate hunger and poverty and become self-reliant. Heifer’s unique approach also promotes strong communities, sustainability, environmental protection and peace.

Said Brown in an AP article:

‘If I can get a couple of cows in Russia, bees to people in Kentucky, or a couple of flocks of geese to folks in China, that actually matters and I feel really good about it,’ Brown said from his Atlanta office at Be Square Productions, the company that produces his Good Eats show for the cable television network.

The article reports that Alton Brown’s Be Square Productions donates a “Gift Ark.” A Gift Ark is “a $5,000 donation that includes two each of Heifer’s animals, including cows, sheep, camels, oxen, water buffalo and rabbits, among many others.” Heifer ensures that Noah’s animals go “wherever they are needed most.”

Another place to spend your holiday dollars in a somewhat similar fashion is at Rent Mother Nature. Rent a branch on a peach tree in Georgia, some furry sheep in Massachusetts, or a lobster pot in Maine, and you are supporting small farms and farmers around the country. With your purchase, you receive a personalized lease (suitable for framing) and updates on the farm and the health of the animals, along with your part of the yield at the end of the season. It might be a wool blanket from the shorn sheep, fat and fuzzy peaches, or 7 1/2 pounds of live lobsters delivered to your doorstep.

Christmas Dinner at the Pole

The feast of the season will consist of a mere tablespoon of vodka and a small piece of fudge each for two New Zealanders on an unaided trekking expedition to the South Pole.

Kevin Biggar and Jamie Fitzgerald are three-quarters of the way into their attempt at setting a record for overland, unaided polar expedition. If all goes as planned, the pair will reach the South Pole on New Year’s Eve, after nearly 50 days of slogging through snow and ice. An average day has them traveling over 15 miles, dragging their supplies on sleds.

Their daily food intake is centered around fats for energy—butter, salami, chocolate, oil, and a lot of nuts—about 4,500 calories a day. Still, the pair burn more than they consume. “Some days I feel like the exercise is eating away at my muscle and fat and other days I feel pretty good…. But I’m sure we are losing weight,” said Jaime Fitzgerald when interviewed by the New Zealand Herald.

One can only wonder what they’ll pick as their first full meal once the expedition is over—and how they will handle a full glass of booze after drinks by the tablespoon. The only thing for certain is that it will be a very white, very cold Christmas.

The Bread and Butter of Food Sales

According to the new Packaged Facts report Sandwiches in the US (registration required), sammies make up 25 percent of total food-service sales in the States. What is it about the filling-between-two-carbs configuration that keeps us so hungry for more?

Both the PF report and a FoodNavigator article offer some theories, worded in always-fun TradeJournalSpeak. But PF puts it best:

From baguettes, buns, clubs, gyros and melts to open-face, paninis, po’boys, Reubens, subs/hoagies/heros, muffalettas, wraps and more, the sandwich is the blank canvas on which a great people paint the colors and contours of their lives. That’s because they offer everything we want so much of today: flavor, freshness, variety, nutrition, ethnic spice and perhaps most important of all, portability and convenience. Operators add traditional and/or exotic condiments, brand names or private labels, colorful packaging, inventive names, convenient outlets and low-ball pricing to make them even more irresistible.

The gradual blurring of dayparts is freeing more hours of the day than ever before for sandwich consumption.

Mmmm, lowball pricing and gradual blurring of dayparts.

Grocery Chains Create Celebri-tillers

Local farmers are getting star treatment by major food retailers these days, and we’re not just talking about those giant farmer photos at Whole Foods: Regional grocery chains and even Wal-Mart are jumping at the chance to court the growing buy-local movement. Kroger, Publix, and Food Lion stores now showcase produce from nearby farms, BusinessWeek reports, and in several states Wal-Mart is now running a Salute to America’s Farmers program (which involves giant signs pointing to locally grown fare, and sometimes in-store samples from the farmers themselves).

Why the sudden awareness of these formerly neglected farmers? In part, the article says, it’s due to the spotlight placed on local food economies by writer Michael Pollan’s book The Omnivore’s Dilemma and his subsequent public conversation with Whole Foods CEO John Mackey.

Still, the stores’ primary motivation is not ethical but (duh) financial:

Whole Foods, in the last few years, has been on a torrid growth streak by satisfying shoppers’ desire for locally grown, wholesome, and organic food, even at premium prices. But this year, revenue growth at Whole Foods slowed to single digits, just as Wal-Mart jumped aggressively into the fray, vowing to bring down the prices of organics and make them accessible to a mass audience…. The result is that both of those companies and plenty of others are trying to build their credibility by touting their ties to the local farming community.

Have you come across any local-food displays at your grocery store or (gasp!) the neighborhood Wal-Mart? (Would you even be caught dead in a Wal-Mart?) How’s the selection?

Neto Caffe

NETO, says Ken Hoffman, is a Hebrew acronym that means something like the English acronym WYSIWYG. And Neto Caffe’s additive-free yummies, with no coconut oil or shortening or anything unpleasant, stand up to repeated tastings. The giant rugulach has a buttery, soft, flaky crust–not the usual piece of sweet concrete–and turns one’s mind to the bustling bodegas of Tel Aviv. Soft, chewy house-made pita and hummus that reeks of garlic cannot be put down.

Some hounds balk at the prices–$10-12 for a sandwich, $7.25 for yogurt and granola. Others, like sally r., are very enthusiastic and find the prices reasonable for the quality.

They also serve shnitzel.

Neto Caffe [Peninsula]

135 Castro Street (across from the Mountain View train station), Mountain View



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Neto Caffe in Mountain View


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Neto Caffe in Mountain View

Seafood Rice Baked in a Coconut – Late Night Cuisine

Denny’s Cafe is a Hong Kong-style coffee shop featuring sil yeh, late-night eats. It’s open until midnight during the week, and until 3 a.m. on Friday and Saturday nights. The chow is tasty, says Melanie Wong, such as the exciting seafood rice baked (and served) in a whole coconut. Baking in the coconut means the long-grain rice is tender and infused with the fragrance of fresh coconut. Shrimp, scallops, and plump mussels are tucked inside, too, along with bits of omelette and green onion. The mild flavor of the dish makes it perfect to accompany a more strongly flavored item. It costs $6.95.

Also great: ox tongue with mushrooms and spaghetti, and oxtail soup noodles.

Denny’s Cafe [Richmond]

5530 Geary Blvd., San Francisco



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Sil Yeh at Denny’s Cafe on Geary

Stollen: The Taste of Christmas

Christmastime means stollen to a lot of people, and Emil’s Swiss Pastry makes far and away the best, says Paliman. “It is the difference between any commercial bakery, and one run by a baker who actually has serious training. Emil has been doing this in his bakery for almost 50 years, and before that at the old Blum’s, of happy memory.”

He has stollen with and without marzipan. Basic stolen is $8 for small, $15 for large. Marzipan is a dollar extra. Pfeffernussen and cookies are amazing also.

Rockenwagner Bakery is making stollen daily through Christmas. The rest of their baked goods are delish, says mikester, so it seems like a promising prospect. A loaf is $16.

SwissMiss recommends Shoop’s, a German deli, for Dresdener stollen.

European Deluxe Sausage Kitchen (see also ChowNews #204) has stollen, but it’s a little heavy on the marzipan and light on the orange peel for RicRios.

Emil’s Swiss Pastry [West LA-ish]

1567 Barry Ave., at Barrington, Los Angeles



Rockenwagner Bakery [Culver City-ish]

12835 W. Washington Blvd., at Beethoven, Los Angeles



Shoop’s Delicatessen [Beaches]

2400 Main St. Ste. A1, at Hollister, Santa Monica



European Deluxe Sausage Kitchen [Midtown]

9109 W. Olympic Blvd., at Doheney, Beverly Hills



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Butai: Underappreciated Japanese Grill in Gramercy

Butai is not what it appears. Belying its modern, bilevel space, it specializes in traditional robata-style grilled dishes. “We loved it. They are cranking out really good Japanese bar food with very few missteps,” marvels kenito799.

In addition to grilled stuff, the menu offers hot and cold appetizers, sushi and sashimi, and a couple of noodle dishes. Except for a few fusiony sushi rolls, they play it fairly straight. kenito wonders if that’s one reason business appears to be light at this sister restaurant to Hapon and Maxie in Midtown: “It doesn’t seem to be getting the appreciation it deserves. Maybe it’s not westernized enough for that neighborhood.”

Upstairs is the serene main dining room; downstairs is the bar and a small counter that looks into the kitchen, affording a view of cooks working the grill. Service is friendly and attentive, and ambience is cozy, comfortable, and chic without being pretentious, says cinnamon lover.

Some recommended dishes (many from the specials menu):

- Kushiyaki (grilled skewers): In the same league as city front-runner Totto, says kenito. All excellent: chicken thigh, wing, skin, gizzard and hip, skirt steak, squid tentacles, kabocha, duck with scallion, pork belly with ponzu, bacon-wrapped shishito peppers. Skewers are $2 to $5–and half price on Monday nights.

- Grilled whole saury from Japan ($15): A good-sized (11-inch) fish, cooked so the skin is crispy and the flesh succulent. You can eat all the bones except for the spine, and the delicious liver is left in place.

- Grilled short rib: Meaty bones are served alongside juicy rare slices. Grilled meats can be ordered in entree or “tapas” portions; even the $13 tapas portion is pretty big.

- Tempura of shiso-wrapped chicken with green tea salt ($7): Four large, tasty pieces with lots of crispy shiso leaf.

- Chawan mushi ($6): The traditional steamed savory custard, packed with good stuff, including two big gingko nuts and a shrimp with real flavor.

- Agedashi tofu ($6): Commendable texture, well-balanced flavors, and sufficient seasoning.

- Sashimi: kenito reports perfect yellowtail “toro” ($4) and mackerel ($2.50), and deeply flavorful uni ($4), but says toro was a bit off. Wasabi is fresh.

- Desserts: Lily bulb soup is flavorful but heavy on the red bean paste. Black sesame pudding is drizzled with caramel; the pudding is not too sweet, so the caramel complements it nicely.

Butai Restaurant [Gramercy]
115 E. 18th St., between Park Ave. S. and Irving Pl., Manhattan

Yakitori Totto [Clinton]
251 W. 55th St., 2nd floor, between 8th Ave. and Broadway, Manhattan

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Butai-A Great Find!

Favela Grill: Fresh, Satisfying Brazilian Chow in Astoria

At Favela Grill, a promising new Brazilian place in Astoria, don’t overlook the weekday specials. A good one is bacalhau (salt cod) stewed with potatoes, olives and onions, which might turn up on Fridays, Brian S reports. The specials, served with rice and exceptionally tasty beans, are $10 or, before 3 p.m., $7 for a smaller portion.

Favela, which replaces a churrascaria called Girasol, offers some grilled meats, but its menu leans more toward roasts, stews, and sautes. One smart order is moist, flavorful carne de sol (sun-cured beef) with onions and manioc fries. For starters, try light, fresh-tasting empanadas–fillings include bacalhau, meat, and tuna with peppers. Overall, it’s simple, sturdy, comforting chow, some of it a tad short on flavor, says quentinC. “The food is not mind-blowing,” he adds, “but it’s fresh, down-to-earth and well prepared.”

A few blocks south, a veteran Brazilian buffet and churrascaria has settled into a satisfying groove. “You must try Brasilianville”, insists smudgy, a fan of its unique, tasty buffet dishes, solid grilled meats, and bargain prices. junglekitte says a recent buffet spread featured impeccably fresh pasta, potato salad, beets, green beans, chicken in cream sauce, and stupendous corn pudding, among other things–all for $8. “Everything I tried was top-notch. I felt like I was back in Brazil.” As with any buffet, timing is critical. Look for fresh batches of chow sometime after 8 p.m., when hungry regulars start to fill the room.

Meats are dependably good. Brian S reports a scrumptious, 13-ounce portion of wine-marinated entrana (skirt steak), done extra-rare to order, for just $5.80. “On a good day at La Portena or Esquina Criolla you could do better–for three times the price,” he notes.

Favela Grill [Astoria]
33-18 28th Ave., near 35th St., Astoria, Queens

Brasilianville Cafe and Grill [Long Island City]
43-12 34th Ave., between 43rd and 44th Sts., Long Island City, Queens

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Favela review
Favela in Astoria?
Great food at Brasilianville Cafe and Grill

Are We Bloated Yet?

With only a few hours left until Christmas, the round of holiday parties and gatherings is beginning to feel like an assault as you are faced with ever more groaning buffets. Like you, columnists, bloggers, and other opinion makers have eaten way too much. But they aren’t feeling particularly apologetic.

What’s on the menu? In South Carolina it’s sweet potato soufflé, red velvet cake, and fried chicken. But first, some latkes.

In Utah, it’s the dreaded all-day office potluck featuring plenty of cookies and candy.

M of M’s blog discovers that making Christmas cookies, even for gifts, inevitably leads to binging on Christmas cookies.

How full are we? At New York magazine’s Grub Street, the Gobbler has helpfully posted a scale of hunger and satiety from Ravenous to Blacked Out. Right now I’m at:

15. Bloated. The normal state of world-class gourmands like Orson Welles, Jackie Gleason, and Jabba the Hut.

Apparently, these articles, ubiquitous at this time of year, are not doing much good.