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Showing posts from 2007

Chill wit da food, dude

Take it Easy and
Enjoy a Clean Food Lifestyle
Presented to Ulster County Mental Heath Associates
Ric Orlando 4/2007

I have cooked a million meals and after the first 500,000 I noticed that there was more to making food than just skill and technique. There is sensibility and conscience. I want to share that with you. My mission is to get you to love to cook---to get you to use your hands and to connect---to get you to think about that connection between your mind and your soul and your body and your food and the world around you.
You know we have developed a pretty hectic life-style these days and the comment I get the most often when I speak publicly is "I'm in too much of a hurry to cook" and "What do you have that's quick and even I can make?" and "Can you show me some of your professional shortcuts?"---frankly, what I'm going to tell you is more therapy than cooking secrets.
Cooking is not where you should be cutting corners. I figured this out…
Since so many of you have asked, here is my take on the Trans Fat ban in NYC Restaurants.

The current movement to ban Trans fat in New York City is a huge victory for the general public. Though I fully support a trans fat ban and hope they are banned world wide, I disagree with the legislation designed to punish the small fry--- restaurants and cafes, for the misdeeds of the big fish. This is just the tip of the iceberg. If trans fats are to be eliminated from all foods as I believe they should, a composite approach is needed.

According to one estimate, up to 40% of the items in an American supermarket contain trans fats. In restaurants, the number of items that contain trans fats is also very high. I am sure most of us have eaten trans fat numerous times in the last week. Some of the culprits are prebreaded foods, fried foods, doughnuts, processed cheeses, butter substitutes, fryer oil, griddle oil, frosting, muffins (even “healthy” ones), scones, breads, desserts, ice creams, pies…
Hot Stuff and Halliburton.
By Ric Orlando
I am making fiery Thai chile relish today. I don’t really have plans for it, but it will last until I can squeeze a nice Thai special onto the menu. Gotta sell out of catfish first.
I encountered a nice bag of those sharp, red bird chiles in the “Herb Box” in New World’s walk-in cooler. They have a beautiful, numbing heat. I remember picking them up at Lee’s Asian Market in Albany last week. I threw them in the box and forgot about them. Now here they are. My frugal chef’s brain immediately cues my internal worker bee to use ‘em up before they go bad. So as I am peeling the shallots my eyes tear and the paper cut on the soft pad of my forefinger burns like a bee sting. The radio in the kitchen is always on in the background. I am listening NPR in a room full of Latin cooks who don’t understand of word of it. I am the boss. I listen to the news. They think I am smart.
Strong aroma of shallots. Intimidating bowl of chiles. Amigos blocking the …