Bite of the Best

Earlier this week, the Center for Science in the Public Interest (CSPI), urged the Feds to crack down on what they call food frauds.

According to CSPI, Kraft’s Crystal Light Immunity Berry Pomegranate drink falsely claims that its vitamins A, C, and E will help “maintain a healthy immune system.” The nonprofit nutrition and food safety watchdog group urged the Food and Drug Administration (FDA) to crack down on that and other deceptive “structure/function” claims increasingly appearing on food labels.

When companies claim their products will “maintain a healthy immune system,” consumers believe this means those products will help ward off disease. But while vitamins A, C, and E are important for the functioning of just about every system in the human body, there’s little evidence to suggest that drinking Crystal Light will have any impact on the average person’s immune system.

Kraft's Fruit2O Immunity Nutrient Enhanced Water Beverage, also bears a bogus “help maintain a healthy immune system” claim. “Food manufacturers know that they can get away with this kind of consumer deception because the Bush FDA is letting the industry play by many of the same loosely-goosey rules followed by dietary supplement manufacturers,” says CSPI legal affairs director Bruce Silverglade.

Even foods that are healthy in their own right—bags of frozen fruit or vegetables—bear silly label claims touting magical immunity-boosting properties, says CSPI. That includes Green Giant Immunity Boost, a General Mills product, consisting of frozen broccoli, carrots, pepper strips, and seasoning. It’s a perfectly healthful food, but there is no evidence to support the claim that the product “supports a healthy immune system,” or provides the promised “immunity boost.”

Dole’s Wildly Nutritious Tropical Fruit—frozen sliced pineapple, mango, kiwi fruit, papaya, and strawberries—is another decent food. But the marketing label copy makes it sound like nothing short of a medical miracle, whose vitamins variously maintain, support, or even enhance “white blood cell function” and the cells lining the “airway, urinary, and digestive tracts,” and can “protect the body against viruses and bacteria.”

In a formal complaint filed today with the FDA, CSPI says the agency should stop the bogus claims and set new rules for food companies requiring them to base future claims on solid scientific evidence and make only FDA-approved claims.

“Many, if not most, consumers associate the immune system with protection from disease,” wrote prominent researchers with expertise in nutrition and immunity, David C. Nieman, John D. Potter, and Neli Ulrich. “There is little or no evidence that these products can provide that protection.”

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While at a family gathering in Deer Valley (UT) to celebrate my dad's 90th birthday, the boys and I visited Studio 5 in Salt Lake City with co-hosts Brooke Walker and Darin Adams to talk about both Bite of the Best and Supermarket Sampler — the latter appearing weekly in the Deseret News.

Our segment was almost cut because of breaking news — a fire in Ogden — but instead they offered to move our bit up while waiting for their helicopter to get to the blaze.

"Can you be ready to go in 30 seconds?" asked the floor manager, as they clipped microphones onto each of us.

"Sure!" we answered as we each manned our table, not having a moment to be sure all was in place.

We thought you might like to see how that went. Click here to view the video.

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Posted in TidBites | On the Road
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During the second stop of Saturday’s restaurant tour, Amal Raj — a chef from Thali — demonstrated how to prepare Konkan Crab, their signature appetizer, the one I’d call a Bite of the Best.

The restaurant and this mild flavored dish, which comes from from Goa, a state on the western coast of India, are helping to change the way Americans think of Indian food. It’s not all curry.

Konan Crab

Cook’s notes: Before beginning this recipe, prepare mise en place – meaning have all the ingredients chopped and ready to use. Chill the coconut milk until it is creamy (Chacko brand from Thailand, preferred). Also have a cover handy, as when you add the mustard seeds to the hot butter they may pop out of the pan.

Heat a heavy-bottomed wok or deep pan over high heat until it begins to smoke, reduce the heat to medium and add 2 T clarified butter (butter that's been melted and separated to remove the milk solids enabling you to cook with it at higher temperatures).

Quickly stir in ¼ t black mustard seeds, 2 minced garlic cloves, ½ t chopped ginger, 1 chopped Serrano (seeds and veins included) or other favorite chili, 1 chopped medium-size red onion and 8 fresh curry leaves (available at an Indian grocery store). Use the cover, if needed, to protect yourself from popping seeds. Cook, while stirring occasionally, just until the onion begins to brown.

Increase heat to high and stir for 2 minutes. Add 1 pound jumbo lump crab and season with salt and crushed black pepper to taste. Add 1 cup coconut milk, bring to a boil and cook, while scraping down the sides of the pan. Add 2 T fresh lemon juice and 2 T freshly grated coconut, stir and serve 4.

Thali 4 Orange Street, New Haven, CT 203.777.1177

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Last weekend, some out-of-town friends, Eric and I did a progressive meal around New Haven (CT).  We had different courses at different restaurants, giving my Tennessean guests a true taste of Elm City.

While sharing an entree at a restaurant in New Haven (one that’s named for a Spanish city), we asked the waiter which wine of the few we selected did he think best accompanied the seafood paella.  His responses to our questions were vague, making it obvious to us he knew very little — if anything — about wine. So we asked, “do you have a sommelier?”

He looked bewildered, stopped to think about it and responded, “We don’t serve that.” 

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As you may or may not know, I also help run a travel company, www.VillasCaribe.com. We specialize in luxury vacation rentals across the Caribbean and Mexico. One of the best parts of my job are the travel perks; and my island-hopping allows me to find a variety of foods and restaurants I would never come across otherwise.

I was recently invited to Rincon, Puerto Rico. The destination lies on the far West Coast of the island; a lush beachtown generally frequented by surfers and European tourists. Hillary Clinton beat me there by one day (it was the weekend of the Puerto Rico primary) , but I got to experience the same hotel suite she inhabited; an amazing duplex at the Horned Dorset Primavera. The resort is set on a quiet hillside overlooking the sea with exceptional sunsets filling the panoramic views. The 50 rooms and suites are furnished with exotic woods, marble baths, private pools and balconies. My expectations were far exceeded. The estate is luxurious and located in a very private, lush, tropical setting. Beautiful antiques, no telephones or televisions; only the sounds of ocean waves.

What amazed me most was the food; with room-service, fine-dining and now a grill called the Blue Room for simpler fare. The upstairs restaurant is French, and very formal. The dining room is romantic and elegant with a tasting menu experience I would have only expected in New York or Paris. The restaurant's wine selection was lengthy and impressive, with multiple vintages for certain Bordeaux estates. I travel often in the Caribbean and quality meals are unfortunately few and far between. I must say that The Horned Dorset is one of the best dining experiences in the Caribbean. If you find yourself in Rincon, swing by for wine and cheese, or stay for the full tasting.

-Bryan

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Posted in TidBites | Dining | On the Road | Restaurants
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