On Spicy Food
One thing I’ll be taking away from my time in the Capital Region is a love of spicy foods. I’m not terribly optimistic that the Midwest will be as friendly to fiery cuisines. But here in the land of hot wings, there have been a few places where even people with jaded, burned-out palates have been able to find stimulation.
Now, I’m not talking about the hottest wings ever. Those are just stupid. And there is a lot of macho bullshit that comes out when people try to test their mettle against the spiciest peppers they can find.
For the record, those aren’t the kind of experiences I’m chasing. Sure, I’ll take on the spicy ramen challenge for the good cause of drawing a little more attention to Downtown Troy. But I’m not going to a hot sauce convention to see how much pain I can take.
So what’s the draw of spicy food to me? Well, I’m glad you asked.
Monday the Profussor Slept Late
It’s July, and I am a free man!
Not too long ago, I struggled with the question how much longer this blog would go on after I left my job with Yelp. After all, a lot of the content over the past few years turned a bit Yelp-centric. The FLB chronicles my adventures with food, and during my time as the Community Ambassador for Albany, I had access to many special events that were worthy of sharing.
Now that chapter is over, my first official act was to stay up late with Raf on Sunday, eating brisket, and drinking whiskey. Then I slept in this morning without a thought of posting fresh content.
However, I’m not quite ready to give up the blog, and here’s why.
An Era Ends
Tomorrow is my last day with Yelp as Albany’s first Community Ambassador. It’s been one helluva ride, and to date, the most fun job I’ve ever had. There will be a new Community Ambassador coming soon, but before they can be announced, they have to be trained. And Yelp training includes being flown out to San Francisco to visit Yelp HQ and attend boot camp.
It’s a fantastic opportunity, and I remember my own boot camp experience fondly. There, I got to meet Community Ambassadors from smaller markets throughout the country, and learn more about the love they felt for their own hometowns, from El Paso to Kalamazoo. Over the years I’ve gotten to meet more of my colleagues from all around the country, and am delighted to consider many of them friends.
While I once was less enamored by small town America, through their eyes I’ve learned to see its charms.
As far as the work I did in the Capital Region, there were lots of ways that I was able to shine the white hot spotlight of Yelp on great local businesses. One of those ways was through Official Yelp Events. Some of you may have been able to attend these free outings, that focus on highlighting the specialties of each place.
But before I leave, I want to chronicle these on the blog for future reference. If you’re curious, the links go back to the Yelp pages for the event, so you can see pictures, and read some impressions of those who were lucky enough to make the guest list.
Utica Greens: Repetition and Variation
The other night I found myself talking about the Cobb salad on some Facebook group. A member had ordered the Cobb and felt shorted, because it didn’t come with what they felt was the full array of traditional toppings. However, when reading her complaint, even she didn’t include all of this salad’s ingredients.
There is a current notion that EAT COBB is good mnemonic device for remembering the salad’s components: egg, avocado, tomato, chicken, onion, bacon, and blue cheese. But there’s an argument to be made that the cheese should be roquefort. And some will say onions were not included in the original. These things get lost to time and are often apocryphal.
So what does it mean to leave one ingredient out of the dish? What are the implications of adding another. How much room is there for variation in a classic dish, which may itself have evolved over time? And what if the variation is even tastier than the original?
These are issues I struggle with all the time. Just last Friday, I found myself in Utica, staring down two plates of greens. One was a traditional preparation, and the other? Well, let’s just say the restaurant took some liberties.
Driving Through Deliciousness
Today, my daughter is an only child. But it’s not just for today. It’s for the next three weeks while her brother is at sleep away camp. Yesterday, I was tasked with the drop off outside Harrisburg, Pennsylvania.
Because we’re gearing up for the move, I made the trip by myself. Besides, Little Miss Fussy wasn’t thrilled about the prospect of spending over twelve hours in the car over the course of two days, for the sake of her brother’s summer fun. Although, I did try to tempt her with promises of listening to the full Hamilton soundtrack multiple times on the drive home. And, of course, the assurance our adventure would be fueled by all kinds of deliciousness.
Still, her answer was no.
So yesterday, left to my own devices, I turned a six hour and twelve minute drive into a seven hour and twenty minute one. What made it a little easier is that there were a lot of stops. All told, fourteen hours elapsed from the time I set out, to the time I finally arrived home. But every stop along the way was filled with deliciousness.
Utica to Pennsylvania to Delaware
You might think that as we’re trying to sell our house and pack up all our worldly possessions, it would be prudent to stay close to home and busy ourselves with the tasks at hand. But sometimes family calls, and you’ve got to hit the road.
So this weekend, I’ll be traveling. Actually the first of my travels start today. Next weekend I’ll spend out of the Capital Region too. Which isn’t to say I don’t have fun plans to share in the 518. I totally do, and in between trips, I’m hoping you will join me.
Eat Well and Fight Cancer
I am not a doctor. Nor am I a scientist. But when I was in high school, I did volunteer at a cell biology lab which was dedicated to solving one small piece of the cancer puzzle. It was enough of a glimpse into medical research to let me know that the field sounded much more glamorous, exciting, and intellectually stimulating than it actually is.
We live in a vast and complex environment. Our bodies are incredibly intricate and powerful machines. The supply chain of the food that feeds the world is so impossibly long and labyrinthine that one hamburger could be comprised of components from most of the United Nations.
So it is wise to be skeptical of anyone who claims certain diets fight cancer. Which isn’t to say proponents of healthful eating are wrong.
Do you know what does help to fight cancer? Money. Because that research into cancer is expensive. And tomorrow, you’ll have the chance to eat well and fight cancer at the same time.
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