You’re listening to 88.9 KUCI in Irvine!
At this time I would like to remind you that anything said on this show in no way reflects the views of the University of California Irvine or the UC regents.
Aloha listeners out there at UCI, and orange County, and a very unlucky Friday the 13th to you all, interestingly enough there apparently is such a thing as a fear of the number 13 called Triskaidekaphobia so to all the Triskaidekaphobics out there an especially scary Friday the 13th to you! Welcome to food for thought, or FFT for short. I’m Greg, and you are my listeners! Hahahahahahahahahhahahahahaaa!!!!!! Last show we talked about a whole bunch of stuff but I didn’t get to finish it all so there will be a part 2 of last show starting now, and followed by some other stuff.
Do any of you listeners like fish or seafood? As you know a lot of our ocean’s fish populations are struggling as the world’s consumption of fish increases. This of course probably makes some people feel guilty whenever they eat fish. However there are fish species that are okay to eat. I have compiled a list of some of the fishes you can eat and which ones you shouldn’t Since I ran out of time last week I’ll just give off the list of good and bad fish and just give a slight description of them.
Good fish choices: (These fish are viewed by seafood watch as good choices due to their health benefits, amount of mercury, sustainable fishing methods, or how abundant their populations are, or some other reasons)
Black Cod (Sablefish): Rich, Firm, Velvety, and moist. It is considered a delicacy in many countries. When cooked its flaky texture is similar to sea bass. The meat has a high fat content and can be prepared in many ways including baking, broiling, grilling, Smoking, Frying or served as sushi. It’s also high in long-chain omega-3 fatty acids about as much as wild salmon.
Tilapia: Firm, low in fat, mild flavor, and relatively sweet. Tilapia is one of the species of fish that has taken to farming very well and therefore its populations are replenish able. Tilapia also have very low levels of mercury as they are fast-growing and short-lived with a primarily vegetarian diet, and thus do not accumulate mercury found in prey. Tilapia is a low total fat, low saturated fat, low calorie, low carbohydrate and low sodium protein source. It is also an excellent source of nutrients like phosphorus, niacin, selenium, vitamin B12 and potassiumAlaska Pollock: Mild Flavor, very lean and flaky. It’s believed to be one of the largest remaining sources of palatable fish in the world though within the last few years the populations are declining. High quality, single frozen whole Alaska pollock fillets may be layered into a block mold and deep frozen to produce fish blocks that are used throughout Europe and North America as the raw material for high quality breaded and battered fish products. Lower quality, double-frozen fillets or minced trim pieces may also be frozen in block forms and used as raw material for lower quality, low-cost breaded and battered fish sticks, portions, etc.
Single frozen Alaska pollock is considered to be the premier raw material for surimi; the most common use of surimi in the United States is "imitation crabmeat" (also known as crab stick). It is the main ingredient in the surimi-based sandwich product called "Seafood Sensation" sold by the Subway fast-food chain.
Alaska pollock is commonly used in the fast food industry, for example the Filet-O-Fish sandwich at McDonald's. It is also used by Dairy Queen, Arby's, Long John Silvers, and Burger King.
Albacore Tuna: Mildest of all tuna, and the one that you will probably find in canned form at super markets, firm, versatile and meaty. Depending on where it’s caught or what method was used it can either be (according to Seafood Watch’s rating system) best choice, good alternative or avoid. The best choice is caught in the US or Canadian Pacific by troll or pole-and-line fishing, Caught in Hawaii by long line fishing is a good alternative, and anywhere else in the world caught by long line is avoid.
Pacific Cod: Lean, flakey, sweet, medium texture. Cod caught from the pacific off the coast of Alaska caught by longline, jig or trap are considered good choice while caught anywhere in the pacific using trawl nets are good alternatives.
Halibut: Sweet, mild, rich, firm, tight-grained, and meaty. Halibut are typically broiled, deep-fried or lightly grilled while fresh. Smoking is more difficult with halibut meat than it is with salmon, due to its ultra-low fat content. Eaten fresh, the meat has a very 'clean' taste and requires little seasoning. Halibut is also noted for its very dense and firm texture, akin to chicken.
Halibut have been an important food source to Native Americans and Canadian First Nations for thousands of years and continue to be a key element to many coastal subsistence economies. Accommodating the competing interests of commercial, sport, and subsistence users remains a difficult challenge.
Trout: Rich, full flavored, firm, and creamy textured just be careful of all the bones because trout is known for having lots of bones.
Arctic Char: Strong flavor with a medium firm texture. The flavor represents a mix between trout, and salmon, and they are in fact related to salmon.
King Salmon: Incredibly rich, moist, firm, and full of flavor. Salmon are another species that has been successfully farm raised, you can usually tell the difference between farm raised salmon from wild salmon by the color of it’s flesh. If its lighter pink then it’s farm raised if its darker and more reddish orange then it’s wild. The difference comes from the fact that farm raised salmon are raised in these underwater pens and they’re usually packed closely together and don’t get as much exercise, they’re fed food with pink pigments because if not the flesh would turn out greyish
Mahi Mahi: Dense, meaty, and mild flavor. It’s also known as dolphin fish, or dorado or a wide variety of other names, this is a very colorful fish.
White Sea Bass: Moist and tender white meat with a mild flavor. Prized for its large size and good flavor.
Lake Superior Whitefish: Mild in flavor, lean, and slightly sweet.
Cobia: Very versatile, firm, rich, meaty very mild in flavor. For those of you that don’t watch food network much cobia was used as a secret ingredient in Iron Chef America a few years ago if you’re interested in seeing that episode I’m sure its somewhere online, just try and look around for it.
Wahoo: Mild flavor, firm, lean texture, and large, round flake.
Sturgeon: They’re best known for their eggs which are used to make caviar.
Fish you should avoid:
Thresher shark: This shark’s flesh is moist and slightly sweet, with a full bodied, meaty taste. The flavor and mouth feel of the shark is like swordfish, but shark meat retains more moisture when it’s cooked.
Substitutes: Harpooned swordfish, Opah, Albacore Tuna, Mahi Mahi, Wahoo, and yellowtail.
Red Snapper: It’s relatively lean but it retains it’s moisture when cooked. The flesh is mild and somewhat sweet. The meat is firm and holds together when cooked.
Substitutes: Catfish, Tilapia, Hybrid striped bass, and pacific sanddabs
Grouper: Has a mild but distinct flavor. The meat is relatively firm and holds together when cooked.
Substitutes: Pacific cod, Pacific Halibut, Alaskan Pollock, and Tilapia.
Orange Roughy: It’s mild and delicate in flavor with moist, large flaked flesh that holds together well when cooked.
Substitutes: Catfish, Pacific Cod, Alaskan Pollock, Black Cod, Mahi Mahi, Yellowtail, Escolar, and Cobia.
Chilean Sea Bass: Produces good sized fillets of white meat with a mild flavor, a pleasantly firm texture, and a high fat content that makes it almost impossible to overcook. For those of you that don’t know this fish is an endangered species, at least those caught along the coast of Chile so eating this fish means one less fish that could replenish the population.
Substitutes: Black Cod, Pacific Halibut, American Sturgeon, Escolar, Mahi mahi, and Cobia.
Atlantic Cod and Atlantic Halibut: These are traditional white meat fish that are lean, medium-to-firm textured and delicately flavorful: tender, thick fillets with large flakes that separate when cooked. Cod is one of the favored fish in the making of the British delicacy that is fish and chips. Both of these fish stocks have been overfished
Substitutes: Pacific Cod, White sea bass, Alaskan Halibut and lake superior whitefish.
Escolar: (this I found while reading something from the aquarium of the pacific a few months ago but after conducting research and due to my own personal experiences I put it on the avoid list) it’s Luscious, rich, buttery, high oil content, sweet, and firm. It’s considered a good choice because of the sustainable methods used to catch it. This fish is also known as snake mackerel, sometimes incorrectly marketed as butterfish or white tuna, and is eaten in Europe, Asia, and the US sometimes used in sushi and sashimi. The fish is currently featured (July 2010) on the Club Europe Business Class menus of British Airways on their European flights & the dish itself is well presented. However this fish may not be as viable in the future and certain types of the fish have been known to cause digestive problems in people I am one of them.
Bluefin Tuna: This fish has a rich, almost buttery taste with a firm texture that melts in your mouth. This is a highly prized fish in Japan and is used in sushi and sashimi, and the whole fish can go for as high as about $100,000 or more.
Substitute with: Pole caught Yellowfin, Pacific Albacore Tuna, Wahoo, Yellowtail, Almaco Jack and Alaskan king salmon.
Monkfish: Dense, sweet, rich, and very similar to lobster tail meat and was once referred to as the poor man’s lobster though today the fish is more expensive than an average lobster. Monkfish is often sold fresh or frozen as goosefish. It may also be known as angler, molligut, bellyfish, lawyerfish and fishing frog. The ugly warty brown skin of the monkfish hides tasty fillets of white meat, and monkfish liver is considered a delicacy in Japan and Europe and is often used in sushi.
Recipe Alternatives
Catfish (farmed), rainbow trout (farmed), and tilapia (farmed) from the U.S. are all "Best Choices.
Catfish (farmed), rainbow trout (farmed), and tilapia (farmed) from the U.S. are all "Best Choices.
There I’ve gotten through the fish list now here’s some good, and bad shellfish, and mollusks after a little break.
And were back! Anyone that just tuned in this is Food For Thought on 8.9 KUCI and we just went over a list of fish that you should eat or avoid courtesy of seafood watch. Now here’s a much shorter list of shellfish, and mollusks.
Good shellfish choices:
Crab: good choices include Dungeness crab, and stone crab caught in the US and Canada by trap. King crab caught from the US by trap is a good alternative, and wild caught Alaskan snow crab is also a good alternative.
Lobster: Best choices include spiny lobsters caught from California or baja California in Mexico. Good alternatives include carribean spiny lobster caught from Florida, and Maine lobster caught by trap from the northeastern US, and Canada.
Mussels: Farmed mussels from anywhere in the world are good choices
Octopus: Wild caught from Hawaii or the Gulf of California is a good alternative.
Oysters: Basically anything farmed is best choice, and wild caught is a good alternative.
Bad Shell fish Choices:
Crab: Imported King crab
Lobster: Caribbean spiny lobster wild caught from Brazil.
Octopus: The common octopus caught anywhere in the world.
For more on what fish you can eat or not feel free to check out the Seafood Watch website at http://www.montereybayaquarium.org/cr/seafoodwatch.aspx.
Next topic for today is: America’s Best Fried Chicken
The all-American dish is much more than Colonel Sanders. Whether in L.A. or Atlanta, it’s the essential soul food.
From coast to coast, fried chicken is a craving that has withstood centuries of supperdom, never waning in the country’s tastes, while simultaneously allowing room for creative evolution.
As our nation’s dish of choice, fried chicken outpaces the burger and out-souls the pizza pie. Whether made by small-town cooks or big-city chefs, whether eaten minutes after frying or as chilled leftovers from the cooler, this one dish, above all, holds a wistful and enduring draw: its ability to comfort.
One of the restaurants is not that far away in LA.
Roscoe’s House of Chicken, Los Angeles
Roscoe’s House of Chicken
Roscoe’s House of Chicken and Waffles is what happens when a Waffle House marries a Memphis meat ‘n’ three and drives off to find fame in the Hollywood hills. The Frisbee-size waffles come topped with a huge dollop of butter, and the southern-style chicken—which is also delicious with rice and gravy—is not over-breaded or too greasy. And the stars are certainly on board. Redd Foxx famously dropped Roscoe’s name into comedy routines, and the restaurant is mentioned in the movies Rush Hour and Swingers. Safe to say, Roscoe’s is a Cali staple, but there’s still a Dixie whistle to the place. Maybe it’s the chicken livers and giblets on the menu.
Other restaurants reputed to have great fried chicken include:
Crisp
Restaurant Eugene
Side Street Inn
Honolulu .
Hollyhock Hill
Blue Ribbon Sushi Bar and Grill
Spring Hill
Prince’s Hot Chicken Shack
Barbecue Inn
Max’s Wine Dive
If you’re interested in trying the Roscoe’s house of chicken or happen to be in any of the other cities where these other fried chicken places are than look them up online and feel free to stop by.
Do you love eating? I’m pretty sure you do if you’re listening. Ever wanted to be in an eating contest or become a competitive eater? Well I think that the thought is kind of cool but kind of crazy too. I found a cool website for Major League Eating / International Federation of Competitive eating. They have all sorts of news on the subject, as well as eating records and there is some interesting stuff listed, stuff that I didn’t realize could be records.
For instance the record for buffets is 5 ½ pounds of buffet food eaten in 12 minutes by Crazy Legs Conti. And the candy bar eating record is 2 pounds in 6 minutes by Eric Booker. Let’s see what else they have listed… 80 chicken nuggets in 5 minutes by Sonya Thomas. 17.7 pounds of Cow brains eaten in 15 minutes by Takeru Kobayashi the guy that’s really famous for winning that famous hot dog contest in New York six times in a row from 2001-2006 though he lost in 2007. The world record for eating doughnuts is 49 glazed doughnuts in 8 minutes by Eric Booker, and its 47 in 5 minutes for cream filled by Patrick Bertoletti.
Any way they also have a list of events, and contests, and for those of you prospective eaters out there there happens to be a MLE eating contest coming to LA in a few weeks. The Day-Lee Nissei week Gyoza eating championship is August 21, here’s a description.
Nisei Week is back in Los Angeles and on Saturday, August 21st, Major League Eating will hold the Day-Lee/Nisei Week Gyoza Eating Championship.
In the past three gyoza eating championships at Nisei Week, #1-ranked Joey Chestnut has reigned supreme. Chestnut's record of 231 chicken and vegetable gyoza still stands from 2008; however, LA-based MLE rookies Ben Monson (#7 in the world) and Damon Wells (#22 in the world) have their eyes set on taking the Gyoza title in their back yard.
The event will award cash and prizes to the top five finishers:
1st place - $1,000
2nd place - $500
3rd-5th places: Prizes TBD
This contest will take place at JACCC Plaza (244 S. San Pedro St, Los Angeles, CA 90012) at 1:30pm PT.
Nisei Week is back in Los Angeles and on Saturday, August 21st, Major League Eating will hold the Day-Lee/Nisei Week Gyoza Eating Championship.
In the past three gyoza eating championships at Nisei Week, #1-ranked Joey Chestnut has reigned supreme. Chestnut's record of 231 chicken and vegetable gyoza still stands from 2008; however, LA-based MLE rookies Ben Monson (#7 in the world) and Damon Wells (#22 in the world) have their eyes set on taking the Gyoza title in their back yard.
The event will award cash and prizes to the top five finishers:
1st place - $1,000
2nd place - $500
3rd-5th places: Prizes TBD
This contest will take place at JACCC Plaza (244 S. San Pedro St, Los Angeles, CA 90012) at 1:30pm PT.
If you’re interested in more info than check out the website at http://www.niseiweek.org/events/competitionday/ or the major league eating website at http://www.ifoce.com/index.php.
For just regular old competitions there are some contests not part of the MLE schedule there’s even one this Saturday in Redondo Beach it’s the meaner weiner hot dog eating contest, and there’s a 15$ entry fee, and the prize is 40% of the entry fees, and a T-shirt. The location is Avenue C and The Esplanade at Eric’s Meaner Weiner restaurant.
There’s also the Orochon Ramen’s special #2 it’s not something that happens only once a year and you can go in and take the challenge at any time. Basically if you can finish the bowl of really spicy ramen in 30 minutes or less you get you’re picture put on their wall of fame. This was featured on that show Man Vs. Food once.
I know that most of these things are taking place outside Orange County but there doesn’t really seem to be much going on in Orange County that hasn’t already happened. My bad on that part but if you’re interested in looking for any eating challenges around here in OC than feel free to look for eating contests in Orange county on Google.
The Best and Worst Ice Cream Truck Treats
It’s summertime, which means beaches, barbecues, and barenaked bellies. But careful, folks: Right around the corner is something that could sabotage a hard-earned beach body. It's the neighborhood ice cream truck. Luckily, you'll hear it coming a mile away.
My goal isn't to talk you out of indulging in a frozen treat. It's hot. You're suffering. I get it. But if you make smarter choices, you'll eliminate hundreds of calories and a ton of sugar from your diet, ensuring you can show skin and indulge in your favorite foods till Labor Day and beyond. Here are five ice cream truck treats to avoid, and five to enjoy.
#5: Worst Popsicle
Popsicle Sponge Bob Square Pants Bar
100 calories
0 g fat
14 g sugar
To be fair, this icy ode to everyone's favorite underwater sponge isn’t such a bad option, as far as frozen treats are concerned. It’s only 100 calories, which makes it preferable to pretty much every other “Worst” on this list. But why choose the Sponge when you can cut over half the calories by opting for the patriotically colored Firecracker popsicle, instead? Red, white, and blue never looked so good.
Bonus Tip: Liquid calories (frozen liquid qualifies) are the most overlooked culprit behind America’s weight gain. Why? Because, some research has revealed how our 35-calorie coffees have turned into 350-calorie coffee drinks. Some of these "donuts in a glass" even contain 700 calories and more than 100 grams of sugar. (That's 25 spoonfuls for those keeping score!)
Popsicle Sponge Bob Square Pants Bar
100 calories
0 g fat
14 g sugar
To be fair, this icy ode to everyone's favorite underwater sponge isn’t such a bad option, as far as frozen treats are concerned. It’s only 100 calories, which makes it preferable to pretty much every other “Worst” on this list. But why choose the Sponge when you can cut over half the calories by opting for the patriotically colored Firecracker popsicle, instead? Red, white, and blue never looked so good.
Bonus Tip: Liquid calories (frozen liquid qualifies) are the most overlooked culprit behind America’s weight gain. Why? Because, some research has revealed how our 35-calorie coffees have turned into 350-calorie coffee drinks. Some of these "donuts in a glass" even contain 700 calories and more than 100 grams of sugar. (That's 25 spoonfuls for those keeping score!)
Eat This Instead!
Popsicle Firecracker pops
35 calories
0 g fat
7 g sugar
#4: Worst Packaged Ice Cream Cone
Nestlé Triple Chocolate Extrême Cone
390 calories
21 g fat (13 g saturated)
35 g sugar
The Nestlé Drumstick line of ice cream truck treats is a summer snacking staple. But you should pass on anything but a Lil’ version of the original drumstick—all other iterations will cost you well over 200 calories, whether they’re plain vanilla dipped in chocolate syrup or this gargantuan Extrême cone that more than lives up to its name. The Lil’ Drums Cones come with the same great taste of the original version without ruining your child’s appetite for dinner.
Eat This Instead!
Nestlé Lil’ Drums Cone Vanilla with Chocolatey Swirls
140 calories
7 g fat (4 g saturated)
10 g sugar
Popsicle Firecracker pops
35 calories
0 g fat
7 g sugar
#4: Worst Packaged Ice Cream Cone
Nestlé Triple Chocolate Extrême Cone
390 calories
21 g fat (13 g saturated)
35 g sugar
The Nestlé Drumstick line of ice cream truck treats is a summer snacking staple. But you should pass on anything but a Lil’ version of the original drumstick—all other iterations will cost you well over 200 calories, whether they’re plain vanilla dipped in chocolate syrup or this gargantuan Extrême cone that more than lives up to its name. The Lil’ Drums Cones come with the same great taste of the original version without ruining your child’s appetite for dinner.
Eat This Instead!
Nestlé Lil’ Drums Cone Vanilla with Chocolatey Swirls
140 calories
7 g fat (4 g saturated)
10 g sugar
#3: Worst Frozen Candy BarSnickers Ice Cream Minis (4 pieces)
370 calories
23 g fat (13 g saturated)
30 g sugar
Nothing tastes more delicious than this frozen version of your favorite candy bar. But be careful about packaging claims—in trying to make the smarter decision, you could be causing a dietary disaster. Beware of any “mini” versions of your favorite foods. As with sliders and regular-sized burgers, a “serving” of the smaller Snickers ice cream bars is actually worse for you than the original. There are twice as many calories and grams of sugar in the minis as in the regular Snickers Ice Cream Bar!
Bonus Tip: When you look at the nutrition label, look at serving size before calories. (It's so easy to mistake a high-calorie food for something healthy, because the serving sizes are smaller than you'd expect.)
Eat This Instead!
Snickers Ice Cream Bar (original)
180 calories
11 g fat (6 g saturated)
15 g sugars
#2: Worst Frozen Novelty
Klondike Choco Taco
290 calories
15 g fat (11 g saturated)
24 g sugar
When it comes to frozen goodies, Klondike practically defines the market. And the Choco Taco is one of the most famous treats—which is unfortunate, considering the caloric cost it comes with. It’s not surprising that this novelty invention is so bad for you—the taco “shell” is made from heavy waffle cone, and it’s filled with ice cream, fudge, peanuts, and more chocolate. Reduce your caloric intake with another Klondike specialty—the ice cream sandwich. The Oreo Sandwich cuts out nearly a third of the calories and almost all the saturated fat. (Make this kind of Eat This, Not That! smart swap every day and lose 10 pounds a year without ever dieting.)
Snickers Ice Cream Bar (original)
180 calories
11 g fat (6 g saturated)
15 g sugars
#2: Worst Frozen Novelty
Klondike Choco Taco
290 calories
15 g fat (11 g saturated)
24 g sugar
When it comes to frozen goodies, Klondike practically defines the market. And the Choco Taco is one of the most famous treats—which is unfortunate, considering the caloric cost it comes with. It’s not surprising that this novelty invention is so bad for you—the taco “shell” is made from heavy waffle cone, and it’s filled with ice cream, fudge, peanuts, and more chocolate. Reduce your caloric intake with another Klondike specialty—the ice cream sandwich. The Oreo Sandwich cuts out nearly a third of the calories and almost all the saturated fat. (Make this kind of Eat This, Not That! smart swap every day and lose 10 pounds a year without ever dieting.)
Eat This Instead!
Klondike Oreo Sandwich
200 calories
7 g fat (2 g saturated)
17 g sugars
Klondike Oreo Sandwich
200 calories
7 g fat (2 g saturated)
17 g sugars
Speaking of sandwiches, the bread-wrapped kind can be just as dangerous to your diet as desserts. Check out this amazing compilation of The Worst Sandwiches in America to find out which make you large--and which can make you lean.
#1: Worst Ice Cream BarGood Humor Candy Center Crunch Bar
300 calories
21 g fat (17 g saturated)
21 g sugar
What’s baffling about this ice cream bar is that it’s made from low-fat, artificially flavored ice cream—and yet still packs as many calories as a McDonald’s Cheeseburger, as much sugar as 7 Rainbow popsicles, and as much saturated fat as 17 strips of Oscar Mayer bacon! The Good Humor line of ice cream bars isn’t all bad news, though—stick with the Cookies & Cream Bar for a tasty treat with only a fraction of the calories, sugar, and saturated fat.
Bonus Tip: Did you know that white chocolate isn't technically chocolate, since it contains no cocoa solids? (It's mostly fat and sugar.)
Eat This Instead!
Good Humor Cookies & Cream Bar
90 calories
1.5 g fat (1 g saturated)
10 g sugar
Well that’s our show thanks for listening. And remember if you have anything you’d like to tell me then email me at Gregory.eng@gmail.com or engg@uci.edu. You’re welcome to tuned for the oc show next or not see you later, and a happy Friday the 13th.
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