Chain restaurants played a critical role in expanding Mexican food’s popularity across the USA 1. And so Arellano spends many pages discussing their rise (and fall, in some cases).
As I read those sections, the restaurant counts caught my attention — a chance to make charts! So I wrote down what I saw in the book, and later went to the library and internet to find more data. Annual reports were on-line for Taco Bell and Chipotle, and often had restaurant counts. For the smaller or departed chains of Chi-Chi’s and El Torito, my internet searches brought me to the company profiles at Funding Universe and an article in Louisville Business First.
Although the dataset is incomplete, I thought it worthwhile to post what I have — perhaps a commenter will fill in the blanks or suggest other chains that should be charted. (For an autosized view of the chart, visit the my chart of Mexican restaurants at Tableau Public.)
Taco Bell’s major growth was in the 70s, 80s, and 90s, reaching a peak near 7,000 locations in 1999. Chipotle’s year after year growth continues and they plan on opening new stores (although the company’s food safety issues hurt their revenues, its effect didn’t have much impact on the location count). Both Chi-Chi’s and El Torito hit their peaks around 19902.
One other factoid from the annual reports is a breakdown of where people buy Mexican food. The 2002 Annual Report from Taco Bell’s parent company (Yum! Brands) claims that market share for Mexican quick service restaurants was 72% for Taco Bell, 18% for independents, and 10% for 4 other chains3.
One of the many interesting ingredients in the Japanese pantry is konnyaku — a versatile, low calorie food with a highly distinctive texture. It’s rubbery and springier than even finger jello1.
Also called “devil’s tongue jelly,” konnyaku is more or less flavorless until it is simmered in broth, and so it is almost always part of a dish that has a flavorful broth or dressing. Besides soaking up the flavors of the broth, it provides an interesting textural element to stews and soups — for example, in the vegetable stew recipe below, you get soft vegetable, soft vegetable, soft vegetable, some fairly soft tofu, and then springy, resilient konnyaku.
The calorie label is a bit hard to believe: a 9 ounce (255 gram) package has only 30 calories, just 0.12 calories per gram, compared with a carbohydrate’s 4 calories per gram or a fat’s 9 calories per gram. The reason for this is fiber: the magic of konnyaku is that it form a resilient mass of fiber with nearly no starch, fat or protein.
Konnyaku is made from the root of the Amorphophallus konjac plant, which is peeled, boiled, and mashed, before a coagulant is added to cause the paste to set into a gel. Sometimes hijiki (a sea vegetable) is added for flavor, nutrition (calcium), and color. (The konnyaku in the photo above contains hijiki — the konnyaku noodles in the photo below do not.)
As time went on, new collections of images appeared and I learned about existing collections, and started to use them as sources of the art for my blog. Eventually, however, my tastes changed slightly and I started being attracted to the ‘vintage’ material in the archives. I liked adding quirky or unusual images to my posts — instead of a picture of a finished dish that I was writing about, I’d include something from an old seed catalog or a fairy tale (as in my post about turnip pickles and turnip greens).
As I’ve discussed before, in the olden days, catsup/ketchup was about much more than tomatoes. Cookbooks from the 18th and 19th century are ripe with recipes for catsup/ketchup that contain ingredients that are decidedly non-ketchup ingredients, like walnuts, anchovies, and oysters.
What is sold for mushroom catsup, is generally an injudicious composition of so many different tastes, that the flavour of the mushroom is overpowered by a farrago of garlic, anchovy, mustard, shallot, beer, wine, spices, &c.
Ready made catsup is little better than a decoction of spice and water, with the grosser parts of the mushrooms all beaten up to a pulp.
(Updated with alternative method to preserve fresh basil)
Believe it or not, the bunch of Thai basil in the photo below is three or four weeks old (it’s been so long that I don’t remember). And yet it is almost as bright green and lush as it was on the day I bought it.
I don’t remember where I heard this tip, but since it works so well and it is basil season, it’s worth sharing.
The following Receipts [Ed. note: recipes] are not a mere marrowless collection of shreds, and patches, and cuttings, and pastings, from obsolete works, but a bona fide register of practical facts, accumulated by a perseverance not to be subdued, or evaporated, by the igniferous terrors of a roasting fire in the dog-days. The Receipts have been written down by the fireside “with a spit in one hand, and a pen in the other,” … the author submitting to a labour no preceding Cookery-Book-maker, perhaps, ever attempted to encounter; having eaten each Receipt, before he set it down in his book.
So rants William Kitchiner, in the preface of his 1817 The Cook’s Oracle1, a collection of cooking instructions and over 500 recipes for all types of foods.
Later in the preface, he continues his tirade:
Most of these books2 vary but little from each other, except in the prefatory matter: cutting and pasting seem to have been much oftener employed than the pen and ink: any one who has occasion to refer to two or three of them, will find the receipts almost always “verbatim et literatim;” equally unintelligible to those who are ignorant of, and useless to those who are acquainted with, the business of the kitchen.
Yes, Dr. Kitchiner3 is passionate about his work and doesn’t think much of his contemporaries and predecessors. He backs up his claims with hundreds of pages of (supposedly) original content, clear writing, and fully tested recipes.
Now and then a food magazine contains a recipe that becomes a standard my kitchen. Even more rarely, a single issue will contain two standards. The May/June 1998 issue of Saveur was one of those rarities, with two recipes that I have made many, many times and consider critical parts of my cooking repertoire.
The first is clafoutis;, a dessert of fruit embedded in a custard, a dessert I make a few times during the cherry and apricot season in the spring. Although it can be adapted to fall fruit like apples and pears, I haven’t tried those variations. The second is torta verde, a savory pie from the Liguria region of Italy. In this torta, a thin olive oil crust holds a mixture of Swiss chard, feta cheese, onion, potato and eggs. I probably make it once a month, all year round, especially before long domestic flights because it is superbly portable and has robust flavors that stand up to taste-killing aircraft cabins.
For a little while, I was collecting articles about Insects as Food. I thought it would be fun to feed them into a word cloud generator, so I piled the articles into a giant text file, made some small adjustments and pasted the text into one of the free on-line cloud generators. Initially, I used WordItOut because it was user friendly and allowed a good amount of creative control. For the 2018 update, I switched to Tableau Public after learning from Clearly and Simply how to make Word Clouds in Tableau.
The word cloud shown below was built using text from 33 articles (over 27,000 words) from a variety of mass-media sources like magazine articles, newspaper articles, blog posts at media websites, and trade publications. They aren’t a random sample of news coverage and are probably somewhat cricket heavy. Before submitting the text, I edited the source material to remove plurals from certain top-ranked words (e.g., crickets -> cricket, insects -> insect, etc.) and also removed many common words (the, and, him, her, etc.).