More FAQ and Things You Should Know

I occasionally receive questions, often sent to me under the hats of the flying monkeys from Oz (the monkeys are smaller in real life), by the shouting newsies of the 1920's or, occasionally, through an electronic media.  I would like to answer a few of these questions in some common forum so that all may participate in the blessings I offer.

Q1. "I know you have a lot of amazing recipes.  Where can I find the full list of everything you've published?"

A1.  That's a great question!  While it's not a list of EVERYTHING I've published (some of those pictures I'm not proud of), you can look at the text beneath the header Beyond Viand on this page.  There is a string of links:

Home

What is "Beyond Viand?"

Index of Recipes

What Others Are Writing

I'm willing to bet you've already figured out the solution.  On a mobile device, you have a drop down menu that has the same links.  The one that says Index of Recipes.  That's the one you want.  Do look around there.  I even amaze myself with some of the recipes I've written.

Q2.  "As a child I used to ride my bike without a helmet, and I kept my mouth open.  I loved the feeling of wind through my hair and teeth.  Sometimes bugs flew into my mouth and down my gullet. As one who eats bugs, are there any lasting repercussions I should investigate more thoroughly?" 

A2.  Wow! What an unusual question.  While you really should have worn a helmet, I will still answer your missive.  Yes!  You probably know that insects are pound-for-pound higher in protein than almost any other animal protein, but you may have noticed from your bike ride, bugs can be hairy, sticky, gooey or crunchy.  The good news is, if you survived, you probably didn't eat anything poisonous, and even though they are toxic, Monarch Butterflies or Blister Beetles won't really hurt you until you eat a lot of them.  Unfortunately, the biggest concern about eating bugs from the wild are the pesticides.  The little bugs eat a surprising amount of leaves and grass while they grow and if those plants have pesticides on them, the toxins get into bodies of the bugs.  Eventually it will kill them, but in the meantime the toxins concentrate and become hazardous to anything that eats the bug: birds, lizards or kids riding bikes with their mouths open.  If you plan on eating bugs, it's probably best to buy them from reputable dealers who specialize in edible bugs.


Q3.  "Why don't you review more restaurants?"

A3.  I get that question a lot.  It's a good question, and the answer is nearly the same as why I don't want to work in a restaurant.  If I do it all the time, it becomes work.  I don't want to do work.  I do want to have fun.  This writing is fun, because people have very few expectations of me.  Besides, I have readers from all over the world.  Is someone from Morocco, Argentina, Russia or Malaysia going to want to hear about my latest crawl to the pub or diner?  (Well, maybe they would.) 
Besides, instead of a review, I write about the experience.  Good and bad restaurants can each have bad and good experiences. I cherish the good and I try to let the bad slip from memory.  Unless I get salmonella and rotavirus.  I remember that kind of thing.  (Remember: Wash your hands!)


Q4. "What's your favorite thing to cook?"

A4.  This is another common question, which unfortunately, doesn't have a very good answer.  I don't really have a favorite thing to cook.  I'll  get on a kick and dive deep into some themes, but that passes in time.  Occasionally, I return to old dishes I haven't tried in a while and they become my new favorite for a few days.  Most often I like variety so I seek to explore different methods, different flavors, and different ingredients whenever I can.  In fact, that may be my favorite thing to cook: the thing I haven't tried to make, or the dish I think I can improve. 


Q5.  "Are there any foods that are off limits?  Anything you refuse to try?"

A5.  You cut to the quick, don't you? 
There was that one time when I was flying with the Uruguayan rugby team over the Andes Mountains..... 
I think given the right circumstances, I could eat nearly anything edible. 
There's a lovely little book from the University of Virginia Press, Unmentionable Cuisine. It explores the taboos of foods from animals in cultures around the world and why some can eat one thing and others can't.   It's a fascinating read and when one pays attention to the premise and extrapolates to its conclusion one can get to the heart of the argument between vegans and omnivores.  What is right to eat?  Why is eating animal proteins good or bad?  If it's ok, why are some better than others?  Is it circumstantial?  I love asking questions like this.  My conclusion: while I've started eating many more vegetables, and with infinite respect to my vegan friends, I'm still firmly in the omnivore camp. 


Q6. What's for dinner?

A6. Tonight, try this:

Stovetop Meatloaf
1 1/2 lbs Ground Chuck
1 cup Bread Crumbs
1 Egg, beaten
1 tablespoon Worcestershire Sauce
1 tablespoon Olive Oil
1 Onion, chopped
1 clove Garlic, minced
Salt and Pepper, to taste
3 tablespoons Tomato Paste
2 tablespoons Mustard (I like good brown mustard, but yellow also does fine)

In a large bowl, combine ground meat, bread crumbs, egg, and Worcestershire sauce.  Mix by hand.

In a large cast-iron skillet over medium heat, warm up the olive oil.  Add the onion, garlic and salt.  Sauté until translucent, then add the skillet's contents to the meat bowl.   Add the tomato paste and mustard to the meat and mix it all by hand until it is uniform. 

Put the mix into the cast-iron skillet, press into the edges of the pan, and pat down so it's even everywhere.  Cook, covered, over medium low heat for 45 minutes. 

If you want to brown the top for a more appetizing appearance, pop the whole skillet under a broiler set on high for 5 minutes.  Serve hot.  Save the leftovers for sandwiches tomorrow!