Hi, my name is Reggie.
I have a fitness and nutrition blog: www.sweatyguineapig.com.
I also have a website that features easy exercise movements: www.everydaysweat.com
And I have recently launched iFS - Integrated Food Solutions: www.eatifs.com
What iFS Will Bring to Your Doorsteps
After a month of testing different containers to transport iFS food, I
have decided to use biodegradable containers, which is very sturdy and
better for our environment. Not only does using biodegradable
containers reduce the use of plastic, but they also reduce the amount
of food that could go into waste (people tend to take more than
necessary if given a platter, and a lot of food end up in the garbage
can by the end of the party or meeting).
I have also made some adjustments to side dishes. I originally wanted
to serve chutney and side salad, but they don't look appetizing in the
container (salad leaves wilt after few hours). Therefore, I created
orzo salad with gremolata and garbanzo beans with honey vinaigrette
salad to serve my diners. I also scout
out an awesome pickle place in New York. The pickle distributor is
called "The Pickle Guys" (www.nycpickleguys.com). Their gherkins are
absolutely phenomenal - one of the perfect finger foods to serve along
iFS sandwiches. The Pickle Guys ship national wide. If you have few
bucks to spare, I highly recommend you to order some and experience
the fresh and palate cleansing pickles.
ps. I made Organic Stir Fry Tempeh Sandwich in this batch to test out
the containers.
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My Banh Mi
Since iFS took off a month ago, I have been perfecting few sandwiches
to serve the masses. iFS sandwiches are made with real meat (now I
think about it...deli meat is sort of disgusting. Real turkey breast
does not look like...whatever it does under the deli counter).
I made Banh Mi (roasted pork version) for the second time today and
brought it to the office for my friends to try. Banh mi has been one
of my favorite sandwiches to make. Although preparing each ingredient
takes some time (pickling vegetables, brining and roasting the pork
loin, making chicken pate, and whisking my own mayonnaise), I was very
pleased when the final product came out delicious. The sandwich has
all the element that I have envisioned: sweet, sour (could be a little
more sour according to Pete), crunchy, gamey (from the chicken liver
pate), salty, pungent, and fatty (from the pork loin and
mayonnaise...awesome!).
Currently working on a Asian-flavor vegetarian sandwich, any suggestions?
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iFS Will Deliver
(download)
iFS has officially come out with its first catering menu that features
three gourmet sandwiches with two fabulous side dishes. Everything is
made to order and will be delivered to your doorsteps with the
greatest care. iFS will be delivering your goodies in New Jersey/New
York area. Thanks for your support!
Please visit www.eatifs.com, thank you!
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Two Most Underrated Food
Salad and Sandwich.
Salad ingredients need to provide a balance of crunchiness and
softness; the basic ingredients are fresh lettuce or greens with
tomatoes or citrus. The dressing needs to have the balance of acidity,
sweetness, and saltiness, which is not just throwing vinegar, olive
oil, and salt together. Yes...there is a proper proportion of vinegar
to oil - 1 to 3. As for salt...that's all from the experience. The
more you take your salad dressing seriously and practice more often,
the better it will taste!
For sandwich, it's about keeping ingredients stacked in layers without
them falling out and keeping the bread from becoming soggy (there are
more elements to a sandwich actually, but the above two are the
basic.) You can make the perfect bologna sandwich two meat and
lettuce. But what if you want a proper BLT. Have you noticed the way
it is constructed? Have you bitten into your BLT and have your
ingredients falling out and sliding everywhere? Making the perfect
sandwich and enjoy every bite (shouldn't exert any effort after all)
is all about knowing the physics of sandwich - fat (mayo, avocado
mouse...etc) is a must and it goes on first to prevent water from the
vegetables to get to the bread, and then there's the meat, which
should be layered neatly without too much hanging off the bread (if
you use real meat, then it shouldn't be a problem). Finally, always
keep "sliding ingredients", such as tomatoes and cucumbers, away from
each other with a layer of lettuce (make sure patted dry), bacon, or
anything with rough surface. Viola...that's a basic sandwich that can
be eaten effortlessly and appreciated deeply.
Do not underestimate the value of a well dressed salad and properly
assembled sandwich.
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Grateful for the Plate
I hated getting up early for the first 18-year of my life. I would get
up and go back to sleep until my mother went absolutely crazy from
waking me up. However, for the last five years, I have adapted the
habit of waking up and going to bed a little earlier, say 12-ish (you
decide what works best for you). One reason I have been able to wake
up at the crack of dawn is because of my fond of breakfast. I make
breakfast as the biggest (I eat two breakfast - one before I work out,
and another one after) meal (or event), and I make time to sit down
and enjoy every bite. I am grateful to have had fabulous breakfast
every morning.
Sunday Breakfast Menu 3/9/2009:
- Polenta with Fennel
- Creamy Scrambled Eggs on Toasted Baguette
- Oven roasted Grape Tomatoes with Olive Oil
- Espresso Zabaione (which I made it more custardy this time by
cooking it longer with flour)
Do you take your time and enjoy your breakfast?
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Sun Is Out...Tires Are Pumped...Farmers Market I Go
It's 60 degrees today in New York. I finally took my bike to a bike
shop and got some air and rode to the farmers market to look for fresh
ingredients. It was wonderful to see some of the familiar faces and
chat with them for a little bit.
Ingredients I bought:
1 lb. thinly sliced beef, for cheese steak: $11.00
1 sandwich tomato: $3.00 (a little smaller than a softball, pricey!)
1 handful of salad greens (ugh, forgot the name of it): $2.60
1 French baguette, freshly baked: $3.00
3 apples (2 red delicious, 1 golden crisp): $1.00
Total spending: $20.60
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Great Find
I came across an useful article about meal planning. It basically
teaches us to set up a "block system" and use leftover ingredients to
cook during the week. I am inspired by the cook's creativity and the
simplicity of every dish. Hmm...I have leftover ground bison, roasted
pepper, caramelized onions, tons of bread (from hollowing French
baguette), avocado mousse (probably has gone bad), brown rice, and few
slices of rib eye. What do you suggest me to make with the above
ingredients?
picture via www.cookiemag.com
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S'mores - From Start to Finish
I made a lot of marshmallow few weeks ago and I still haven't been
able to finish the bag (I can only drink so much hot chocolate!). I
decided to make graham crackers and use them for s'more. I have made
graham crackers before, but I didn't succeed, and it actually had
bothered me for a long time (do you get bothered by poorly homemade
food that is cooked by you?). Therefore, this was a great
opportunity to redeem myself.
I couldn't find my first graham crackers recipe, so I settled for
Nancy Silverton's recipe from her book, Nancy Silverton Pastries from
the La Brea Bakery. The recipe didn't call for graham flour, which is
very different from other recipes. However, the smell, tastes, and
texture were spot on.
I also made chocolate syrup for the s'more (or for whatever dessert I will
be having later), and it tasted beautifully. The syrup is made of sugar,
corn syrup, unsweetened cocoa powder, vanilla extract, and salt.
Are you a s'mores fan?
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You Say "Posterous" and You Get 10% Off
Hey everyone, just want to thank you for your support for my newly
launched iFS - integrated food solutions. I have been having a lot of
fun making granola and serving to the masses. I am putting out a
discount of 10% if you type "posterous" when placing your order at
www.eatifs.com. Thanks again for your interest, and I hope to hear
from you soon.
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