What's on my tuna?!?

Check out this article (dated from 2004):

http://www.nytimes.com/2004/10/06/dining/06TUNA.html?_r=0

and now check out this photo I took (today at 2:30 PM):

What is wrong with this picture? Shaws: What do you mean the tuna in my harmless-looking sushi was in fact treated with carbon monoxide to promote color retention?!

How many of us know this about our so-commonly consumed raw tuna? Though the Drug and Food Administration assures us that it is a harmless process, do we really want to say that we eat tuna that has been treated by this gas (so often referred to with a bad connotation)? It is treated to prevent natural decomposition- to give it that succulent pink color...

I don't know about you, but my lunch hour today was an eye-opening moment for me.

and the trend comes to France....

It's no surprise that trends that start in the United States take a little while to migrate to other parts of the world, but eventually they do. And like any good health food craze trend, the Greek Yogurt has come to France!

In the United States, we call it Greek Yogurt, but in Greece, do they just call it yogurt?
The idea that Greek Yogurt has a higher dosage of certain properties because of its triple strain method is a different and appealing one. Not only is it thicker and creamier, but it is richer in protein and has less carbohydrates and less sodium.

Anybody who has ever walked through a French supermarket can tell you that there are hundreds of yogurt varieties. Whole aisles are dedicated to yaourt and its thicker French counterpart Fromage Blanc. So why then would they need a market for Greek Yogurt if they already do this food item so well. I don't really have an answer for that, but what I can tell you is that this trend came out nowhere. The first few weeks I was here Greek Yogurt was nowhere to be found. Then one day I thought to change my yogurt selection from the Activia Fromage Blanc to something a little more... well yogurty and less Activia-y. There I saw it, sandwiched between two other yogurt types: Nestle's very own Greek Yogurt complete with images of the idyllic Greek isles famous for their white architecture. Imagine my further surprise when two weeks later, U Express debuted their own more generic brand of Greek Yogurt. By now, there are at least four varieties all priced differently, but all trying to offer the same exotic and creamy taste that only this yogurt (as made by the Greeks) can offer.

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I know this is not the first nor will it be the last time that consumer driven societies borrow marketing ideas from each other and try to copy other advertising models. It was just that it was so interesting to see this phenomenon in action. People clearly bought the yogurt-the shelves would be almost empty days after a fresh re-stock. I mean, I bought it. I saw the neat little packaging and thought... wow! Exotic, delicious, and good for me (according to what people say and write)... "this must be the yogurt for me!" Did I take into account that it was manufactured by Nestle before grabbing the pack of four and hurrying to the cash register? I most certainly did not.

But that's it folks. The French have succumbed to the foreign mystique of the creamiest yogurt around. But is it really all it is hyped up to be?

Until I figure that out, excuse me I need to go eat my daily dose of Yaourt Greque with honey.

Catch-up post #1

I love living in France most of the time for the simple reason that every day can be a little adventure. I can find something new in even the smallest of places, often randomly. One of these places is the small market that is situated, oh, about say 20 meters from our appartment building. It is lovely to not have to walk for blocks upon blocks or commute via bus or tram to be able to go grocery shopping. This little market is U Express, a smaller version of the Super U supermarkets. There is only one fault with it, and that fault consists in its less-than-accommodating hours of operation. Check it: Monday- Saturday 8:45 A.M to 7:30 P.M.

That's it!!! So if you are like me and work until seven at night, by the time you commute home it's 7:32 P.M. and I have missed my chance to get my groceries. And if I have nothing to eat that night... then pasta and beans it is! Or say it's Sunday, and because you forgot that EVERYTHING is closed in France except for the occasional Kebab places, then too darn bad. Wait until Monday!

Needless to say, this has taught me to plan accordingly and to try to get my shopping done ahead of time. Bein, c'est comme ça hein!

But, enough complaining! Shopping in a French supermarket has made me privy to all sorts of delights. Take these following items for example:

Lardons: a type of bacon, most ressembling Canadian Bacon. YUM! Chopped up in small pieces and ready to cook with, they go with especially pizza, in dishes with cheese and as a salty topping. No joke: everything. I challenge you to find something similar in the States. If you do, call me because I will want to know about it.

Dijon mustard. A staple. A really good mustard is cheap and accessible even outside of Dijon. I often go fo the "demi-fort" variety. But this one is our latest purchase and man is it strong... clear your nasal passages with 1/8 a teaspoon- type of strong.