Category: Food and Drink

My Afghan hamburger recipe

by  Tyler Cowen in

It is simple, virtually foolproof, and relies on easy to store ingredients.

1. Cook up some Jasmine rice with lots of turmeric on top while the water is boiling.  That will improve both the flavor and the visuals.

2. Cook some ground hamburger.  Toss in a fair amount of cumin.  For this recipe I find the ground, non-fresh version of cumin better, so its taste does not overwhelm the dish.

3. When the hamburger is two or three minutes away from being done, toss in a whole bunch of raisins.  The end of the cooking will soften and moisten them, but without pulverizing them.  Make sure you are tossing the beef (and raisins) regularly at that point.

4. Put the finished beef on top of the yellow rice, and lather plain, whole fat yogurt on top.  It will be better if you buy your yogurt from an Indian grocery.

5. And put it on a blue plate.  Serve with mineral water.

Voila!

*Cabbage and Caviar: A History of Food in Russia*

by  Tyler Cowen in

That is the title of a new and excellent book by Alison K. Smith.  I have watched other people eat this food for eighteen years, and now I am beginning to understand:

The real shift in the world of Soviet salads, however, came in the Brezhnev era of the late 1960s and early 1970s.  Then, named prepared salads started to appear, some initially associated with particular places but which soon spread out into the wider culinary world.  The salads often features mayonnaise — not a new ingredient, but one increasingly produced not at home but industrially for sale in shops.  Two of the most famous are layered salads that also featured another not new but newly prominent product: canned fish. ..In salad ‘Mimosa’, canned fish is layered with chopped boiled potatoes, hard-boiled eggs separated into whites and yolks, cooked carrots and mayonnaise.  Finely chopped hard-boiled yolks make up the top layer, giving the salad its name: the yolks mimic mimosa flowers.  Another salad, seld pod shuboi — literally herring under a fur coat — is similar, but uses herring instead of other canned fish and adds a layer of grated cooked beetroot under the topping of mayonnaise and chopped egg yolk.  The beetroot bleeds into the mayonnaise, making the salad one of the most vibrantly colored parts of the Russian table.

And:

In the Soviet era, the kotlet came to take precedent over whole roast pieces of meat.  It was economical and could be made so as to stretch out a small portion of meat with breadcrumbs or other starch, and it made tougher cuts more palatable.  It was also a challenge.

And:

The preference for mushrooms was extensive, and in a way that struck some as particularly Slavic.

And:

One thing that Russians did not have until relatively recently was cheese — at least, not cheese in the sense of aged or ripened cheese.

I can’t quite utter “recommended,” but the book is really good!

Monterrey notes

by  Tyler Cowen in

Most of all, I was surprised at how beautiful the city setting is — gleaming skyscrapers surrounded by green mountains.

The red Faro del Comercio is the city’s landmark, in honor of the 100th anniversary of the founding of the city’s Chamber of Commerce.

You can visit an excellent old iron works factory.

For “randomly scattered bizarre but interesting sculptures” I give Monterrey an A+.  It is also the best location in Mexico for modernist architecture, as the landmark items in Mexico City are too scattered.  Excellent for brutalist buildings as well.  If you are interested in architecture, Monterrey is a must.

The city’s PPP_adjusted gdp per capita is over 35k, which alone makes it one of the most interesting parts of Mexico.  It also seemed well within acceptable safety margins, just don’t drive the road up to Nuevo Laredo.

My two best meals were at Koli Cucina de Origin (fixed price menu only) and Cara de Vaca (get the green chile tacos).  Overall the city is not top notch for “comida popular,” so go to the mainstream good restaurants.

It is one of the least walkable cities.  Everything is spread out, and the most interesting parts are not typically compact neighborhoods.  There are often highways to cross.

A mere hour away is Saltillo, home of serrapes and capital city of the state of Coahuila.  The outskirts serve up a lot of American fast food, the city center is sleepy and feels like the 1950s.  More generally, there is lots of “horse country” surrounding Monterrey and Saltillo.  It is not uncommon to see cowboy hat and boots.

Not many people visit Monterrey for tourism, but I was very happy to have spent six days there and was never bored.  It should be considered an essential part of one’s “Mexico education.”

How to find the best food in Oaxaca

by  Tyler Cowen in

That is the topic of my latest Bloomberg column, here is one excerpt:

First, if you do it right, most of your best meals will be eaten before 3 p.m., sometimes even before 10 a.m. Most “comida popular,” as it is called, is sold in the earlier parts of the work day, as the evening meal is typically eaten at home with family. Those are the supply chains you wish to catch, because they will have the freshest food and ingredients. Treat your dinner as an afterthought, but plan the earlier part of your day carefully.

Start by getting up fairly early and avoiding the hotel breakfast, which is rarely excellent even in the fanciest places.

The best thing to do is to walk or take a cab to a food market around 8 or 9 a.m. Look for a lone woman selling tamales, and don’t be afraid to ask around for her, since her place in the market will not be so obvious. Everyone in the market, however, will know her station. In Oaxaca, you might try 20 de Noviembre market or Mercado de Abastos, but tamales can be found in other locations as well, sometimes also in the parks or in various neighborhoods, carried around in baskets.

Then order as many tamales as you can; you won’t find it easy to spend more than $5 on your meal. Of particular interest are the tamales de mole, tamales de amarillo (the word means yellow, but they’re actually orange), and the tamales de rana with tomatoes. In addition to the fillings, you can enjoy the thrilling experience of eating corn near the locations where corn was first bred and engineered by indigenous Mexicans before the Spanish conquest. You’ll feel like you’ve never tasted corn before.

…Don’t worry about sanitation; the tamales have been steamed at high temperatures and kept hot, and they are served promptly. They’re typically gone by 10 a.m., a sign of both their quality and their safety.

Recommended, there are further tips at the link, including about the world’s best barbecue, which is in Mexico, not Texas or North Carolina.

Las Gemelas, now the best Mexican food in the DC area

by  Tyler Cowen in

Las Gemelas, 1280 4th st. NE, 202-866-0550.

There are two places here, a restaurant and on the other side of the (small) mall is a tacqueria. The tacqueria is the best Mexican food this region has seen. Real blue corn tortillas, everything else authentic, could be mistaken for excellent real Mexican food in Mexico.  The morning green chile chorizo tacos are the must-get – one of the best dishes in town – but everything is very good.

The restaurant proper has a small number of truly excellent dishes, and a bunch of “quite good” dishes, noting the menu is pretty small. The first time I went the lamb Borrego soup was the knockout, the second time it was off the menu but the pork cheeks enchilada with mole was an A+, again one of the best dishes in town. I quite liked the toast with honey, though it hardly seemed Mexican (not a complaint, just a warning).  If you go to the restaurant, make sure you figure out what you really should be getting.  In addition, the visuals and décor are very nice in both, excellent places to sit and take in the crowd and surroundings.

Overall, this is a major advance for this region’s Mexican dining, and the prices are entirely reasonable.

Chiapas fact of the day

by  Tyler Cowen in

With average daily consumption of 2.2 liters of Coca-Cola, Chiapas leads the world…It’s more than five times higher than the national average…

According to a 2019 study by the Chiapas and Southern Border Multidisciplinary Research Center (Cimsur), residents of the southern state drink an average of 821.25 liters of soda per person per year.

Broken down, the immensity of the quantity seems even more astonishing: every man, woman and child in Chiapas drinks an average of 3,285 — yes, three thousand two hundred and eighty-five – 250-milliliter cups of soda a year, according to the study.

According to the Cimsur study, among the reasons why Coca-Cola and other refrescos are so popular in Chiapas are marketing campaigns in indigenous languages – mainly Mayan – and limited access to clean drinking water.

Here is the full story.

My Conversation with Alexander the Grate

by  Tyler Cowen in

Here is the audio and transcript, recorded outside in SW Washington, D.C.  And no, that is not a typo, he does call himself “Alexander the Grate,” his real name shall remain a secret.  Here is the event summary:

Alexander the Grate has spent 40 years — more than half of his life — living on the streets (and heating grates) of Washington, DC. He prefers the label NFA (No Fixed Address) rather than “homeless,” since in his view we’re all a little bit homeless: even millionaires are just one catastrophe away from losing their mansions. It’s a life that certainly comes with many challenges, but that hasn’t stopped him from enjoying the immense cultural riches of the capital: he and his friends have probably attended more lectures, foreign films, concerts, talks, and tours at local museums than many of its wealthiest denizens. The result is a perspective as unique as the city itself.

Alexander joined Tyler to discuss the little-recognized issue of “toilet insecurity,” how COVID-19 affected his lifestyle, the hierarchy of local shelters, the origins of the cootie game, the difference between being NFA in DC versus other cities, how networking helped him navigate life as a new NFA, how the Capitol Hill Freebie Finders Fellowship got started, why he loves school field trip season, his most memorable freebie food experience, the reason he isn’t enthusiastic about a Universal Basic Income, the economic sword of Damocles he sees hanging over America, how local development is changing DC, his design for a better community shelter, and more.

And:

And:

Recommended, you won’t find many podcast episodes like this one.  It is noteworthy that Alexander has a better and bigger vocabulary than the median CWT guest.  Also, this is one episode where listening and reading are especially different, due to the ambient sounds, Alexander’s comments on the passing trains, and so on — parts are Beckettesque!

The separating equilibrium (a ban by any other name?)

by  Tyler Cowen in

Governor Ron DeSantis would not let cruise ships sailing from Florida mandate vaccination?  Well, this is what you end up with:

Now we know the true cost of not getting vaccinated for COVID-19: You won’t be able to order sushi when cruising on Royal Caribbean‘s Freedom of the Seas.

Here is a list of all the other restrictions for the unvaccinated cruise passengers.  Via Stephen Jones.

Roger Scruton Hungarian coffee shop markets in everything

by  Tyler Cowen in

When the philosopher Sir Roger Scruton died last year Boris Johnson called him “the greatest modern conservative thinker”.

It seems that he had an even greater admirer in Viktor Orban, the right-wing prime minister of Hungary, whose allies have poured £1.5 million into a chain of coffee shops in Scruton’s memory. The first opened in November in Budapest and is filled with Scruton memorabilia donated by his widow, Sophie.

More cafés will follow, says John O’Sullivan, a former speechwriter for Margaret Thatcher who now chairs a Hungarian think tank. The £1.5 million investment comes from the state-sponsored Batthyany foundation, which also paid for the historian Norman Stone to write a history of Hungary that praised Orban’s leadership.

Here is the full link from the London Times (gated).  For the pointer I thank Jason D.

Markets in everything Japanese melon pan mask edition

by  Tyler Cowen in

Melon pan is not only delicious, but one Japanese company also thinks it can make a good mask.

Osaka-based experimental think tank Goku no Kimochi The Labo has created “Mask Pan” or “Mask Bread” after college students from Fukuoka and Okinawa decided they want to sniff the smell of bread all the time. What better way to do that than wearing melon pan on your face?

FNN reports that Goku no Kimochi The Labo roped in famed melon pan specialty shop Melon de Melon to bake the bread. For each Mask Pan, the middle is carved out, making space for the wearer’s mouth and nose. As silly as this might seem (and goodness does it ever), the melon pan’s signature crunchy outside supposedly has a degree of effectiveness.

Here is the full story, via Shaffin Shariff.