Never mind particular diets for particular outcomes (losing weight, not dying, etc.), I’ve long found it ridiculous that anyone would need to send a set of “food rules” into the world, like those compiled – or collected, rather – by food “guru” Michael Pollan, as if people can’t figure out how to eat by themselves (some great responses by an international group of food scholars below to Pollan’s initial request in the New York Times for food rules they grew up with):
I’ve borrowed the title of this post from an excellent essay by David H. Freedman in The AtlanticÂ about how “junk food” could help curb obesity. The essay begins with three smoothies. The first two are both expensive, heavy on calories, and take several minutes (one of them up to ten) to make. The third is cheaper, lower in calories, and ready in seconds. The first two are considered “healthy” because they come from “healthy” (vegan, organic, wholefood etc) establishments. The third is “unhealthy” because it comes from McDonald’s.
Most people probably have an opinion on the issue of food labels. Here is Michael Pollan, specifically on the labelling of GMO foods, up for the “Prop 37” vote in California in a few weeks time (Pollan notes that should the proposition pass, it could ‘change the politics of food not just in California but nationally too,’ ideally subverting the ‘power of Big Food.’ In other words, he considers this to be a pretty big deal). In Pollan’s camp, here is Mark Bittman with a description of his ideal food label. Here is a response from Tyler Cowen on why Bittman’s ideal is myopic and naive. Here isÂ Ivo VegterÂ with a local perspective.
If you do a Google Image search for “Chef Saves World” (because why wouldn’t you?), you’ll find pictures of people like Jamie Oliver (often dressed up like a vegetable), RenÃ© Redzepi, Ferran AdriÃ , andÂ Mario Batali (huh?). Who you won’t find a picture of is Thomas Keller, because he’s not interested in saving the world. As reported recently in the New York Times:
‘Chefsâ€™ obligation to help save the planet? A lofty idea, they [Keller and Spanish chef Andoni Luis Aduriz]Â agreed, but the priority is creating great, brilliant food.
â€œWith the relatively small number of people I feed, is it really my responsibility to worry about carbon footprint?â€ Mr. Keller asked. â€œThe worldâ€™s governments should be worrying about carbon footprint.â€
I recently watched a new Danish film called The Woman That Dreamed About A Man (or Kvinden der drÃ¸mte om en mand, if you’re a native). It’s certainly not director Per Fly’s best work, but decent enough psycho-thriller entertainment when that’s what you need. Anyway, there’s one of those typically raunchy scenes when two strangers who have been eyeing each other across various rooms finally find themselves alone on a dark road, next to a conveniently located alley that they slip into without saying a word. The air is thick with erotic tension as they silently play the yes-no game, and then finally give in to an anonymous screw against the wall.
If that last sentence came across as rather lacking in finesse, good, because that’s exactly how sex between strangers in an alley should be. But what irritated me was that when their 30 seconds of heavy breathing (anti-)climaxed into a rather awkward button-closing, zip-locking silence, they suddenly lost all credibility as characters. No remorse, no guilt, and more importantly, no mundane panics about contraception, STDs, or the possibility of having just f**ked a psychopath. Just some inevitable exchange about when they can see each other again.
Fine, you may say, films are supposed to be in la-la land. But in 2010, that just doesn’t fly, no matter how much of a psycho you turn out to be (the woman did become one of note). Good films don’t let the banal stuff go. They linger on it, like that brilliant film Japanese Story, where Toni Collette has an affair with a married Japanese man who accidentally dies when they go skinny dipping. Stuck in the middle of nowhere, and with no one around, she has to get his body into her car, and it turns out to be quite a mission to manoeuvre a dead body. The scene goes on for ages, and is admittedly a little boring, but it’s also thoroughly captivating because it is so “real”.
Too much food media suffers from the same rubbish unreality as those two strangers in the alley. Everything is “dead easy”, or even if it’s complicated but “worth the effort”, it looks fabulous and tastes “divine”. But no one ever talks about how they feel after eating all this beautiful food – and here I’m not just talking about cooking shows, but also high end restaurant reviews. Which is why I was delighted to read the bit in Anthony Bourdain’s new book, Medium Raw, where he talks about how exhausting it can be to eat poncy tasting menu after poncy tasting menu at some of the “best” restaurants in the world. He wasn’t just jaded because luxury gets boring (surprise!), but because a lot of those menus are seriously taxing on one’s digestive system. So post-prandial romance is often off the cards – to paraphrase him very liberally – because the two of you flop into a taxi trying to suppress burps and farts the whole way home, and all you really look forward to is 24 hours later when you’ve managed to get all the crap (literally) out of your system.Â (A general note on the book: a fun read IF you haven’t followed Bourdain’s speaking gigs over the last year or so, in which case you will realise that he has become his own speaking puppet. He speaks in quotes rather than thoughts. I call it the Michael Pollan syndrome).
Which leads me to the actual topic of this post: stuffed steak.
Tired of plain old steak, I wanted to make beef olives. But when it came to the whole pounding, rolling and tying bit, I was overcome by laziness, so decided to just stuff the steaks instead.
Pretty simple really. Make some kind of delicious stuffing (for instance, white anchovies, capers, olives, lemon zest, breadcrumbs, garlic, rosemary, pecorino, chilli flakes: all the major foodgroups). Then use a good sharp knife to transform your steak into a meaty pita pocket into which you stuff as much of the stuffing as you can possibly cram in. Now wrap tightly tightly in cling and leave in the fridge for an hour or so (to “set) while you enjoy a spicy Bloody Mary (it being the cocktail hour of course). When you’ve slurped the last of your Mary, get a pan nice and hot, dredge the steaks in a little flour, and get frying:
Look, so they aren’t exactly pretty. In fact we joked that I had produced a Rousseau version of KFC’s Double Down “sandwich” (where chicken stands in for bread, and cheese and bacon stand in for chicken). But apart from the meat being a touch dry, it was pretty delicious. It’s like steak and puttanesca, all in one. What’s not to love?
Should you try this at home? By all means, but I have two recommendations. Don’t forget to deglaze the pan with some sherry (or something), and perhaps a touch of cream, to create a bit of a gravy which you can serve as “jus”. Secondly – and this is important – do make absolutely sure that all your ingredients are good and fresh, and particularly that you don’t use anchovies which may have passed their best-before date.
Otherwise expect to spend most of the night on the loo. Bon appetit!