The Certifiable Foodie: Introduction to The Certifiable Foodie

Sunday, November 4, 2007

Introduction to The Certifiable Foodie

My name is Perry VoScott and for as long as I can remember I've always been romanced by food. From basic ingredients like sugar in all it's forms, to tropical fruits like Durian. I have also gained an appreciation for the combination of these ingredients in prepared dishes like Durian Ice Cream. I love to experiment with flavors and come up with ways to pair basic ingredients to come up with new mouthwatering dishes. I also love to visit small restaurants where the owners are striving to create fresh and innovative meals everyday. I will include some of my personal reviews of some of my favorite restaurants in this venue.

Like many of you, I find cooking relaxing and enjoy cooking for family and friends. I like to introduce new flavors and combinations that will inevitably transport them to another place or prompt them to explore the foods in their own backyard whether that be in Alabama, San Francisco or Bangkok. While I wish I could cook every meal in my home for friends and family, it's exciting to experience the bevy of excellent restaurants around the San Francisco Bay Area.

I will share my passion for food from my travels around the Bay Area and the world. I've read that, if you're willing to travel half-way around the globe to satiate a particular craving for Dim Sum or Dragon Fruit you might as well admit it, you're a Foodie.

I'm looking for a new career in food, so if you have an idea or suggestion, please share so I can incorporate my passion into my career. I support sustainable agriculture, family farms and small specialty food products. I'd really like to be involved with producers that need marketing assistance to get them in front of retailers and consumers. I'm also interested in education and teaching our youth skills like food product manufacturing, packaging, marketing, sales and publicity. One of my forte's is micro-enterprise development.

I like to hear from others with my affliction or those who are interested in learning how to add more variety to their menus.

Happy Cooking, Eating and Living

Perry VoScott

1 comments:

Doug said...: Perry:
The best of luck as you chase comestibles across the world. I can't wait to hear about your trip to India!; January 9, 2008 11:38 PM

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Pomelo

The pomelo looks like a grapefruit except much larger and has thicker skin. The pomelo can range from green to yellow in skin color and grows in California, Florida and much of Asia. Fruit can easily be two pounds. To prepare remove the very thick skin like an orange and remove as much white pith as possible getting down to the actual citrus sections. Separate in half and then begin to remove each section and peel the membrane from each section. Pomelos come in two colors; white and pink. The texture is much like a grapefruit yet larger dryer pulp which is easy to eat once peeled and lends well to salads if the pulp is pulled apart into smaller pieces. The flavor is very unique and sweet without the familiar bitterness found in grapefruit. The season in North America ranges from November to March.

Rambutan

The rambutan hails from tropical climates from Mexico to Asia and many points in between. One of the most striking looking fruits. Similar to the Lychee except with a thicker shell covered with hairs of red tipped with green. To enjoy, press your thumb nail into the shell half way around the center of the fruit and break the shell apart to expose the fruit that resembles a large peeled grape. It's taste resembles a combination of a grape and a pineapple. There is a center pit which is edible when roasted and tastes like an almond.

Durian

The Durian is an unlikely food both to look at and then to smell. It has sharp points all over its exterior shell. Once you get the shell open there are several lobes of butter colored flesh wrapped around large brown pits. Once open you immediately notice a very pungent smell that is somewhat off-putting. In Singapore and Malaysia you actually see no Durian signs on public transportation, right next to the sign that prohibits public displays of affection. Strange because the Durian is a very romantic fruit, when you think that you have to work so hard to access it’s potent smelling treasure. The pulp is reminiscent of custard and is sweet and delicious. This fruit is often made into ice cream. Rumor has it a better smelling variety is in the works.

The Certifiable Foodie

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Sunday, November 4, 2007

Introduction to The Certifiable Foodie

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