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Fish Sauce
So I love anchovies.
The thought process involves seeing them as a seasoning instead of fish – and using them instead of salt in dishes results in some incredible flavor.
The Romans used to use products called garum and liquamen as condiments – after discovering that rotting, fermented fish have some pretty decent health properties. Garum became as common as ketchup is today; and by law, the smelly factories were located far outside town. Like ancient olive oil (both olive oil and garum were swiped from Greece), modern adaptations can still be found.
Anchovy-based nước mắm (from Vietnam) has become a mainstay in my cooking. There was a huge Vietnamese population near where I went to school (dollar bánh mì for lunch!) and for me, having a bottle in the fridge became common.
And I’ll hunt thru stores till I find a good bottle of Three Crabs Brand® (above). Just like the 8,000 variants of Crest toothpaste in today’s drug store, many Asian groceries also sport Three Fish, One Crab, Four Crabs, Two Shrimp and Crab and Shrimp and Shrimp and Crab and Crab, Shrimp and Crab, Crab Shrimp Shrimp or Shrimp Crab Crab Shrimp Shrimp brand variants to throw one off buying the really good one.
(although this article has a different take on this. Five Crabs may actually be the best.)
As for fresh anchovies (not canned) in a good olive oil . . . Heaven.
Deviled Eggs
I love good deviled eggs.
Which is weird, I’m allergic to eggs and allergic to mayo. But for some reason, I can eat them hard boiled and deviled. Sprinkled with a good cayenne (be sure to order Penzeys’ catalog – great reading!) – or rooster.
Dutch Goose in Menlo Park makes great ones.
And here’s a recipe that incorporates anchovies.
Also love anchovies.
Rethinking food labels
‘The rectangles on top of each label represent main ingredients, and bars on the bottom provide a quick thumbs or thumbs down for a breakdown of fat content, carbohydrates, etc. Icons of spoons and scoops are used to supplement serving size since no one knows what 182 grams looks or feels like.’
Above, Renee Walker’s food nutrition label redesign, winner of UC Berkeley School of Journalism’s Rethink the Food Label competition.
Her work was originally part of an interdisciplinary topic studio focused on contemporary health issues; she has her original versions posted here.
Below, a few of my favorites from the competition:
Corinne Pritchard
Fabius Leineweber
Bradley Mu
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