tag:blogger.com,1999:blog-114710552024-03-07T04:56:58.168-05:00The Part Time GourmetA blog filled with thoughts, observations and accounts of food. We'll include roundups of food articles from around the nation and world, and reviews of products and restaurants.Unknownnoreply@blogger.comBlogger223125tag:blogger.com,1999:blog-11471055.post-1154020594959409412006-07-27T12:39:00.000-04:002006-08-14T13:29:49.796-04:00Perfect Tacos at Home*<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/7733/71/1600/tacos.1.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://photos1.blogger.com/blogger/7733/71/200/tacos.1.jpg" alt="" border="0" /></a><span style="font-style: italic;">Blog Currently on Hiatus.</span><br /><br />The <span style="font-style: italic;">New York Times</span> had a great Taco series in their food section yesterday.<br /><br />In recent months I've become something of a taco fanatic. Growing up, all I knew was Taco Bell, and the occasional stuff my mom would make with the Old El Paso kits. Marrying a woman from California has opened my eyes to what tacos and all Mexican food, really can be.<br /><br /><a href="http://www.nytimes.com/2006/07/26/dining/26mini.html?ex=1311566400&en=4d019d3e798695dd&ei=5090&partner=rssuserland&emc=rss"><span style="font-weight: bold;">Mark Bittman</span></a> as The Minimalist tells us how you can create authentic tacos in your own kitchen. He strongly recommends using corn tortillas, though in my experience, they're more prone to falling apart in your hand. The article tells us what ingredients make up the taco experience and what options you have.<br /><br />In Taco Technique, Bottom to Top, Bittman gives us the proper method of building a great taco.<br /><blockquote><tt>Briefly warm the tortilla on both sides in a dry pan. It will take on just a little color.<br /><br />Then, be sure not to overload. If you put too much in there, the stuff will fall right out. Start with the protein, not only because it’s the foundation but because as the heaviest component it belongs at the bottom; no more than one-third cup or so for an average four- or five-inch taco. I like to put the crunchy stuff, like lettuce, on next, for contrast; a small handful, as much as you can grab with your fingers, not your fist. Then the spoonable ingredients, or the sprinkles: salsa or crema, guacamole or crumbled cheese — whatever you like, but we’re only talking a tablespoon or two here. </tt></blockquote>There are a number of receipes in the series as well, which give you more authentic ingredients to add to your feast:<br /><br /><a href="http://www.nytimes.com/2006/07/26/dining/262mrex.html?ref=dining"><span style="font-weight: bold;">Slow-Roasted Pork for Tacos</span></a><br /><br /><a href="http://www.nytimes.com/2006/07/26/dining/262mrex.html?ref=dining"><span style="font-weight: bold;">Grilled Carne Asada for Tacos</span></a><br /><br /><a href="http://www.nytimes.com/2006/07/26/dining/261mrex.html?ref=dining"><span style="font-weight: bold;">Shredded Chicken for Tacos</span></a><br /><br /><a href="http://www.nytimes.com/2006/07/26/dining/264mrex.html?ref=dining"><span style="font-weight: bold;">Salsa Fresca</span></a><br /><br /><a href="http://www.nytimes.com/2006/07/26/dining/26mbox.html?ref=dining"><span style="font-weight: bold;">Shopping for Tortillas</span></a> (In the New York area)<br /><br />In my experience, I've found the Carne Asada beef at Trader Joes to be outstanding, as are their <span style="font-weight: bold;">hand made</span> flour tortillas. Make sure you get the hand made ones, there is such a difference between those and the regular ones that you won't believe it.Unknownnoreply@blogger.com9tag:blogger.com,1999:blog-11471055.post-1153424586014301032006-07-20T10:41:00.000-04:002006-07-20T15:43:06.106-04:00The Comeback of the Wooden Bowl<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/7733/71/1600/wooden_salad_bowls.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://photos1.blogger.com/blogger/7733/71/200/wooden_salad_bowls.jpg" alt="" border="0" /></a>We received a large wooden salad bowl as a wedding present. While the bowl is beautiful, we're actually a little imtimidated at the prospect of using it. What if we ruined it? Is it possible to ruin it?<br /><br />The <a href="http://www.azcentral.com/arizonarepublic/food/articles/0719bowlsfd0719.html"><span style="font-weight: bold;">Arizona Republic</span></a> this week has a look at the return of the wooden bowl. While it may remind some of the 1960's, the bowls are making a comeback in this Earth-friendly age.<br /><br />The article mentioned that "gourmets" would rub a garlic clove in the bowl to season it before creating a Caesar salad for a dinner party...not a bad idea.<br /><br /><span style="font-weight: bold;">Here are helpful tips for caring for wooden bowls:</span><br /><br />• Expect bowls to darken with age, with black cherry darkening the quickest.<br /><br />• Like other wood kitchen products, the bowls must be cleaned and oiled properly.<br /><br />• Bowls can be washed in hot water and soap, but not soaked in hot water, which causes the wood to expand.<br /><br />• Also, do not put bowls in the dishwasher, microwave or oven. And store away from direct sunlight.<br /><br />• When wood becomes dry, apply a thin coat of mineral or other oils created specifically for wood utensils and sold at kitchen stores.<br /><br />• Well-preserved bowls can last for generations.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-11471055.post-1153324947729016142006-07-19T11:46:00.000-04:002006-07-19T12:02:31.470-04:00Perfect Fried Chicken<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/7733/71/1600/fried_chicken.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://photos1.blogger.com/blogger/7733/71/200/fried_chicken.jpg" alt="" border="0" /></a>Don't know how I did it, but I missed this terrific article from last week by <a href="http://www.courant.com/features/food/hc-friedchicken.artjul13,0,6464385,print.story">Robin Mather Jenkins</a> on the book <a href="http://www.amazon.com/exec/obidos/ASIN/0399151834/bostonsportsm-20"><span style="font-weight: bold;">Fried Chicken: An American Story</span></a> and includes some great tips for making the perfect fried chicken at home.<br /><ol><li>Brine the bird. Add your favorite flavoring to the brine.</li><li>Marinate the bird. Season the marinade.</li><li>Create the crust. Season the flour generously.</li><li>Choose your pan. Cast iron means even heat and even browning.</li><li>Fry right. Fry in vegetable oil, but add a little bacon grease for flavor.</li><li>Cover it up.</li><li>Serve it forth. Sprinkle the cooked chicken with a dusting of spices for one last flavor hit.</li></ol>I also gotta crib this recipe from the article and book for my own future use:<br /><br /><span style="font-weight: bold;">Fried Chicken</span><br /><br /><span style="font-family:arial;font-size:85%;"> This recipe combines the best advice of the experts: brining for moist, juicy chicken; marinating in buttermilk for tenderness; seasoned flour for a crisp crust; and a little bacon grease mixed into the frying fat to add savory flavor. The brining and marinating mean you'll have to think ahead - start this recipe at lunchtime the day you'll set it on the table. Remember that the side you start frying a piece on will always look better than the other side. You may want to use two skillets for the frying.<br /><br />Â 1 cup salt<br /><br />Â 1 quart water<br /><br />Â 1 chicken, 2-1/2 to 3 pounds, cut into 8 pieces<br /><br />Â 2 cups buttermilk<br /><br />Â 1 teaspoon hot red pepper sauce<br /><br />Â 1 cup flour<br /><br />Â 1 teaspoon each: salt, ground red pepper, garlic powder<br /><br />Â 4 cups vegetable oil<br /><br />Â 2 tablespoons bacon drippings<br /><br />Dissolve salt and water in a large bowl; add the chicken. Cover; refrigerate 3-4 hours. Pour off the brine; rinse the chicken well under running water in the bowl. Drain. Add buttermilk and hot sauce to chicken. Cover bowl; refrigerate for at least 1 hour. Combine the flour, salt, red pepper and garlic powder in another large bowl or food storage bag; drain the chicken pieces. Add 2 or 3 pieces of chicken to the bag; seal. Shake to coat chicken. Remove chicken to a rack; refrigerate at least 1 hour.<br /><br />Heat the oven to 300 degrees. Heat a large, heavy skillet over medium-high heat. Add oil to a depth of 12 to 34 inch; stir in the bacon drippings. Heat oil to 350 degrees, or until a drop of water spatters when it hits the hot oil. Add the drumsticks, wings and thighs, skin side down (the oil should come about halfway up the sides of the pieces of chicken). Cover; cook until tiny bubbles begin to appear in the crust on the side facing up, about 10 minutes. Turn; cook 10 minutes. Uncover the skillet; reduce heat to medium-low. Cook until chicken is golden brown, 5 to minutes. Remove drumsticks and thighs from skillet to a rack placed over a cookie sheet; place in oven.<br /><br />Raise heat under skillet to medium-high. Heat oil to 350 degrees; add the breasts, skin side down. Cook until tiny bubbles begin to appear in the crust on the side facing up, about 10 minutes. Turn; cover. Cook 10 minutes; uncover the skillet. Lower the heat to medium-low; cook until golden brown, about 5 to 10 minutes. Makes 6 servings.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-11471055.post-1153161479900706432006-07-17T14:23:00.000-04:002006-07-17T14:37:59.953-04:00Grill the Whole Fish<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/7733/71/1600/grilled_fish.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://photos1.blogger.com/blogger/7733/71/200/grilled_fish.jpg" alt="" border="0" /></a><a href="http://theedge.bostonherald.com/foodNews/view.bg?articleid=147923&format=text"><span style="font-weight: bold;">Kevin R. Convey</span></a> in the Boston Herald offers some tips and advice on grilling an entire fish - a process he says puts more flavor into the end product because you're cooking the bone skin and flesh together, which adds much more flavor than simply grilling a fillet.<br /><br />After ensuring that your fish is fresh (bright eyes, red gills, firm flesh) and pan dressed, Convey offers up the follow advice on cooking and serving from chef David Kamen:<br /><span class="headline"><span class="bodyFont"><blockquote>When it’s time to cook, get the grill good and hot - gas is more convenient, charcoal or wood more flavorful - clean and grease the rods well with an oil-soaked paper towel held in a set of tongs, pat the fish dry, cut three or four diagonal slashes to the bone in each side, then season and oil it to reduce sticking.<br /><table cellpadding="0" cellspacing="0"><tbody><tr><td height="8"><spacer type="block" height="8" width="8"></td></tr></tbody></table> DeRego recommends cooking whole fish in part over an indirect flame, which takes longer but is a bit more forgiving than Kamen’s direct-grilling method. But whatever method you choose, turn the fish only once - no pushing, prodding or flipping - and do so by slipping a long spatula under the length of the fish and gently rolling it over.<br /><table cellpadding="0" cellspacing="0"><tbody><tr><td height="8"><spacer type="block" height="8" width="8"></td></tr></tbody></table> Kamen recommends 7-10 minutes per side, but urges cooks to check for doneness near the spine with a knife, looking for flesh that is just turning translucent and slightly flaky. More exact is a thermometer reading of 140-145 degrees near the bone. Remove the fish from the grill in the same way you flipped it, and remember that the fish will continue to cook once it’s off the flame.<br /><table cellpadding="0" cellspacing="0"><tbody><tr><td height="8"><spacer type="block" height="8" width="8"></td></tr></tbody></table> To serve, run a sharp knife along the spine and belly of the fish, and then cut a line behind the gills and in front of the tail. Use a spatula to carefully remove the fillet, working from top to bottom. Pull the tail up to remove the skeleton, and then lift out the other fillet. To do this cleanly takes some practice, so be patient. </blockquote></span></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-11471055.post-1152806837801229882006-07-13T11:34:00.000-04:002006-07-13T12:07:24.576-04:00Taming a Tower of Recipes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/7733/71/1600/saraskitchen.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://photos1.blogger.com/blogger/7733/71/200/saraskitchen.jpg" alt="" border="0" /></a>I once went to a house where the owner had an entire wall, (and it was a big wall) covered with shelves that were filled from top to bottom with cookbooks. This guy had cookbooks on every topic, style and method out there.<br /><br />Most of us don't have the space to keep that many publications. I keep one shelf of books and a basket of magazines, which I have to go through every few months. I find mostly that I'm going online more and more when I'm looking for a technique or recipe.<br /><br /><a href="http://www.charlotte.com/mld/observer/living/food/15015932.htm" target="_blank"><span style="font-weight: bold;">Kathleen Purvis</span></a> of the Charlotte Observer has her own system for keeping recipes and articles she finds in magazines:<br /><br /><blockquote> A few years ago, I hit on a system that works for me. At an office supply store, I bought a large, sturdy loose-leaf binder, a pack of dividers with pockets, and a box of cheap plastic sleeves.<br /><br />I could set up the dividers to match my life, rather than some preset order of dishes. So my first section is "slow cooker," followed by "family," "entertaining" and "potlucks."<br /><br />Desserts are divided by cakes and cookies; breakfast is somewhere in the back, because it's rare when I have to cook something elaborate.<br /><br />Using clear sleeves for pages lets me add clipped recipes after I've tried them. They can be removed and taken to the stove, and they're protected from drips.<br /><br />The pockets on the dividers hold all those recipes that are waiting to audition.</blockquote>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-11471055.post-1152646935883471182006-07-11T14:50:00.000-04:002006-07-11T15:42:15.990-04:00Tips for Making the Most of Your Supermarket Visits<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/7733/71/1600/supermarket.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://photos1.blogger.com/blogger/7733/71/200/supermarket.jpg" alt="" border="0" /></a><br />It's easy to find yourself wandering aimlessly through the vast aisles of your local supermarket. Invariably, you can't find something, or end up forgetting a key item you really needed.<br /><br />When you get to actually examining the items on the shelves...that can be just as confusing. What's good for you? What is bad for you, but is promoted as being good for you? How can you tell?<br /><br />A recent article from <a href="http://www.kansas.com/mld/kansas/living/food/14981419.htm?source=rss&channel=kansas_food"><span style="font-weight: bold;">Judith Weinraub</span></a> provides some advice on navigating through the chaos. A few tips:<br /><ul><li>Don't go into the center aisles. But if you have to, don't buy anything with more than five ingredients, not counting vitamins. And if you can't pronounce an ingredient, don't buy the product.</li><li>Don't buy anything with a health claim -- they're misleading.</li><li>Don't buy artificial anything.</li><li>Don't buy anything with a cartoon on it -- these people are marketing directly to your child.</li><li>And if you're concerned about weight, don't buy soft drinks -- they're all calories and no nutrients.</li></ul> <p><b><span class="dropcap-small"></span></b></p><blockquote><p><b><span class="dropcap-small">Q:</span></b>What about frozen dinners?</p><p><span style="font-weight: bold;">A</span>: They violate the five-ingredient rule. Lunchables do, too. And Pop-Tarts.</p> <p><b><span class="dropcap-small">Q:</span></b>Even the controlled-calorie, low-fat frozen meals? Many people watching their weight rely on them.</p> <p><b><span class="dropcap-small">A:</span></b>They don't taste very good. Eating is a great pleasure. I'd rather try to keep control of the quantity I eat.</p></blockquote>There are quite a few more in the article as well.<br /><p><br /></p><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-11471055.post-1152207409228437982006-07-06T12:36:00.000-04:002006-07-06T14:04:21.086-04:00Making Ice Cream at Home<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/7733/71/1600/Cuisinart_Ice_Cream_Maker.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://photos1.blogger.com/blogger/7733/71/200/Cuisinart_Ice_Cream_Maker.jpg" alt="" border="0" /></a>Sometime this weekend, perhaps even tomorrow night, I'm going to do something I haven't done in at least four years...make Ice Cream at home.<br /><br />The weather is hot and steamy, and I've had this Cuisinart Ice Cream maker staring at me from my kitchen shelves for months now. It's time it go some use. I went and put the inner bowl into my freezer the other night, and it will be good and frozen for when I put together the ingredients and turn it on.<br /><br />The <a href="http://www.post-gazette.com/pg/06187/703650-34.stm"><span style="font-weight: bold;">Pittsburgh Post-Gazette</span></a> has a couple of articles on making home made ice cream this week, just in time for my foray back into the process of making this treat at home. The article is full of good tips on making ice cream at home, and includes this advice on ingredients:<br /><br /><blockquote><tt>The type of dessert you make will probably depend on individual preferences as well as what kind of fruit is in season. But also keep in mind that when it comes to choosing a recipe, the higher the butterfat, the richer (and some might argue, better tasting) the ice cream. Heavy cream, for instance, is a standard ingredient in premium chocolate and vanilla ice cream, and has 36 percent to 40 percent butterfat, while whipping cream has 30 percent to 36 percent and half and half has 10 percent to 18 percent. Whole milk, often used in gelato and "quick" ice cream recipes, has less than 4 percent butterfat.<br /><br />Similarly, use the best-quality bittersweet chocolate you can afford (semi-sweet will make the ice cream taste too sweet) as well as real vanilla beans instead of vanilla extract.<br /><br />For recipes that call for cocoa, Dutch-process cocoa, which is treated with an alkali to neutralize its acids, will provide a deeper taste and color.</tt><br /></blockquote>There is also an article on <a href="http://www.post-gazette.com/pg/06187/703612-34.stm"><span style="font-weight: bold;">how ice cream makers stack up</span></a>, as well as a <a href="http://www.post-gazette.com/downloads/20060706icecream.mp3"><span style="font-weight: bold;">podcast</span></a> with more advice on making this treat at home.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-11471055.post-1151959105356358312006-07-03T16:28:00.000-04:002006-07-03T16:38:25.390-04:00Beer Can Chicken - On The Grill<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/7733/71/1600/beercanchicken.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://photos1.blogger.com/blogger/7733/71/200/beercanchicken.jpg" alt="" border="0" /></a>I've tried beer-can chicken in the oven before, and it came out pretty good. The <a href="http://www.chron.com/disp/story.mpl/life/food/4001140.html"><span style="font-weight: bold;">Houston Chronicle</span></a> this week has an article on using the technique with your grill.<br /><br />If you're unfamiliar with the basics of beer can chicken, here's the primer they offer you:<br /><blockquote><tt>Beer-can chicken works on a simple principle: The can holds the bird upright so the heat roasts it evenly on all sides, and the beer (or other liquid) produces steam that keeps the meat moist. Indirect, medium heat from the grill produces a crisp, golden skin. A few crumbled bay leaves added to the beer will infuse the bird with a potent herbal flavor. Cooking a chicken this way also allows the fat to baste the meat as it drips away.</tt></blockquote><br /><br />They also have a few tips for using your grill for the beer can chicken. <br /><br /><blockquote>• A can of soda or juice can be substituted for the beer.<br /><br />• Open the can with an old-fashioned church-key opener, puncturing it several times, rather than using the pull tab, to allow the maximum amount of steam to escape.<br /><br />• Blot the chicken dry inside and out with a paper towel.<br /><br />• Loosen the skin on the breasts and thighs of the chicken by sticking your fingers between the skin and the meat. Then massage a spice mixture on the skin, under the skin and inside the cavity.<br /><br />• Use a skewer to poke the skin all over to render as much fat as possible.<br /><br />· If you're using a gas grill, be sure to remove the warming rack. Otherwise it's bound to knock over the chicken when you open and close the lid.<br /><br />• Keep an eye on the chicken, but don't open and close the lid too often. Every 25 to 30 minutes is sufficient.</blockquote> <br /><br />A full recipe is also included.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-11471055.post-1151521964178256242006-06-28T14:57:00.000-04:002006-06-28T15:12:44.240-04:00Tips for Cold Suppers<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/7733/71/1600/28picnic.xl.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://photos1.blogger.com/blogger/7733/71/200/28picnic.xl.jpg" alt="" border="0" /></a>When the weather is steamy and muggy the last thing you might want to come home to is a hot dinner. Or maybe you want to have a picnic on the weekend, but don't want the usual sandwiches.<br /><br /><a href="http://www.nytimes.com/2006/06/28/dining/28cool.html?ex=1309147200&en=fa0e5999314d0023&ei=5090&partner=rssuserland&emc=rss"><span style="font-style: italic;">The New York Times</span></a> has an article today looking at how to best prepare meats so that they can then be served cold. There are some good tips and principles to keep in mind when doing this:<br /><br /><blockquote><tt>...if the primary goal is to serve it chilled, the trick is to swab the meat with flavor — lots of chili powder, oregano, garlic, mustard and olive oil — before sliding it into the oven (roast it rare so it stays tender and juicy).</tt></blockquote><br /><br />This works with vegetables as well:<br /><br /><blockquote><tt>The same applies to sturdy vegetables like green beans, carrots, broccoli, snow peas and celery. Simply cook them lightly, dress them intensely (with, for example, soy sauce, garlic, good olive oil, plenty of salt, pepper and lemon juice), and, given enough time for everything to meld, the salad will sparkle. One thing to bear in mind, however, is that the acid in the dressing will dim any bright green colors. Keep some fresh chopped herbs around to serve as a last-minute garnish.</tt></blockquote>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-11471055.post-1151356021919578542006-06-26T12:34:00.000-04:002006-06-26T17:07:02.056-04:00Restrictions on Fluff?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/7733/71/1600/fluff.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://photos1.blogger.com/blogger/7733/71/320/fluff.jpg" alt="" border="0" /></a>In another example of the East Coast - West Coast food gap, I was shocked to find that many on the left coast are unfamiliar with Fluff.<br /><br />Growing up, a fluffernutter sandwhich (Peanut Butter & Fluff) was a special treat - usually to be enjoyed only at my grandmother's house, as my mom didn't want me having sugar.<br /><br />To this day, I still enjoy one occasionally, and when my wife and I were combining our households prior to our wedding, she wondered what the container to the left was, and why I had it.<br /><br />I couldn't, and still haven't convinced her to try a fluffernutter, but I'm confident she'll give in someday.<br /><br />More disturbing is a motion recently proposed by a Senator in Massachusetts (the home of Fluff) to <a href="http://news.bostonherald.com/localRegional/view.bg?articleid=145022&format=text"><span style="font-weight: bold;">limit the availability of fluffernutters in school lunchrooms to once a week</span></a>. Now it might be similar to the thinking that my mother had, that too much sugar is a bad thing...but I was also hyperactive as a child. (No one who knows me now can believe that...)<br /><br />Another legislator promptly introduced a bill proposing to make the fluffernutter the official state sandwich.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-11471055.post-1151094019479286682006-06-23T16:12:00.000-04:002006-06-23T16:20:19.523-04:00Developing Your Wine PalateIt can be embarrassing, frustrating and annoying to be tasting wine with others, and while they go on about black cherry, or currant or gooseberry or honeysuckle tones in the wine, while you struggle to find any comparisions that you can use to describe what you're tasting.<br /><br /><a href="http://www.venturacountystar.com/vcs/lifestyle_columnists/article/0,1375,VCS_432_4789169,00.html"><span style="font-weight: bold;">Len Napolitano</span></a> tells us that developing your palate is a process that can take years.<br /><br />He offers some suggestions about what you can do to develop your tasting skills.<br /><blockquote><tt><br />Learning to appreciate fine wines starts with identifying the prominent flavors and components in a wine, whether they are individual fruit flavors, or degrees of sweetness, acidity or tannin. Evaluating how they all balance out overall on your palate is part of this step. Over time, you begin to know what to expect from a cabernet sauvignon versus a pinot noir, for example.</tt></blockquote><br /><br />He adds:<br /><br /><blockquote><tt>The process of identifying fruit flavors and components can be enhanced by also thinking about the wine's personality and style. Consider the wine's power from alcohol, its texture on your palate, how quickly, or not, the flavors present themselves and how long they linger afterward.<br /><br />Store these impressions into your wine memory bank. The next time you taste a cabernet sauvignon, think back to your impressions of previous tastings of cabernets. Ask yourself if your general impression of the wine is better, worse or the same as most other cabernets that you've tasted.</tt></blockquote>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-11471055.post-1151001356218146852006-06-22T13:41:00.000-04:002006-06-22T14:35:56.440-04:00Homemade Pot Stickers<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/7733/71/1600/pot_stickers.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://photos1.blogger.com/blogger/7733/71/200/pot_stickers.jpg" alt="" border="0" /></a>I'm ashamed to admit...I've only recently come to really appreciate the delicious packets that are pot stickers. Of course, here on the East coast, all the restaurants seem to refer to them as "Peking Ravioli" - a rediculous name if I ever heard one, and likely the reason I never really gave them a chance.<br /><br />However, having connections and family on the West coast has set me straight. I love these things. Getting good ones out East remains a challenge. The frozen ones from Trader Joes (called Gyoza - which is Japanese) are pretty good, but you know they're frozen.<br /><br />In the Seattle Post Intelligencer this week, Food editor <a href="http://seattlepi.nwsource.com/food/274635_chou21.html?source=rss"><span style="font-weight: bold;">Hsiao-Ching Chou</span></a> shares her receipe and techniques for making pot stickers at home. Completely from scratch.<br /><br />I need to make sure to save this one, because I'm going to try it for sure. She warns though, that the recipe is more of a rough guide rather than a standard:<br /><blockquote><tt>When making the dough, for example, the ratio of flour to water may not be 2 to 1 as suggested. Since the weather can affect how a dough comes together, you will have to determine whether the mixture is too wet or dry and add flour or water to adjust. The stated cooking time for the dumplings is 7 to 9 minutes. But, it may be more depending on how evenly your stove and pan distribute heat.</tt><br /></blockquote>Even so, she reminds us that pot stickers are essentially peasant food, something just about anyone should be able to make these. Some other tips I gathered from the article:<br /><ul><li>Use fresh pork. It can't be the least bit rancid, or else cooking will intensify the off smell and flavor. </li><li>Use Napa or Chinese cabbage, not regular green cabbage. Hand chopped, not processed.</li><li>Use a vegetable-based oil. Don't use olive oil, as the olive flavor doesn't meld well with the pot stickers. </li></ul>In addition to the pot sticker recipe, she also provides a recipe for a soy dipping sauce...Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-11471055.post-1150833214433216612006-06-20T15:32:00.000-04:002006-06-20T15:53:34.500-04:00Another Perfect Steak Recipe - This Time Without the Grill<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/7733/71/1600/wo32790.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://photos1.blogger.com/blogger/7733/71/200/wo32790.jpg" alt="" border="0" /></a><a href="http://www.post-gazette.com/pg/06166/698306-34.stm"><span style="font-weight: bold;">Philip A. Stephenson</span></a> in the Pittsburgh Post-Gazette offers still more suggestions on cooking the perfect steak. He gives you tips on selecting a great cut of meat, and then gives some tips for preparing a great steak, without a grill. Here's a few:<br /><br /><ul><li>Take the meat out of the fridge in advance. Don't cook a cold steak. It will cook unpredictably.</li><li>Oil the meat and not the pan. Put other seasoning on the steak, but don't salt it. He says salt leaches moisture from the cut. The time to put salt on, according to Stephenson, is just prior to serving.</li><li>Preheat your oven to 450 degrees.</li><li>Take a cast-iron skillet and put it on medium-high heat. He says:<br /></li></ul><blockquote><tt>Let it get hot enough that a drop of water doesn't sizzle, but instead skates and bounces over the surface of the pan. Then take your oiled, room-temperature and seasoned (just pepper is fine, actually, but spice rubs are good) steak, and place it in the pan. You might want to put it over to one side of the pan, so that when you turn it (45 seconds or so later) you have a fresh surface, which will not have been cooled by the cooking of the first side.</tt><br /></blockquote>It is strongly recommended that you use tongs or a spatula to flip the meat. Don't pierce it with a fork. After flipping it the first time, let it sizzle for 20 seconds, then turn the heat to medium and let it sit another half-minute or so.<br /><br />Then take the pan and place in your preheated oven on the center rack.<br /><blockquote><tt>Leave it for 2 minutes, flip once more and cook for 3 minutes. Given a 11/2-inch thick cut, it should be medium.</tt><br /></blockquote>A great sounding technique, just watch for smoke and be sure not to set off any alarms...Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-11471055.post-1150748494322621052006-06-19T16:08:00.000-04:002006-06-19T16:21:34.363-04:00Grilled Steak Tuscan style<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/7733/71/1600/Tuscan_Style.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://photos1.blogger.com/blogger/7733/71/200/Tuscan_Style.jpg" alt="" border="0" /></a>The <a href="http://www.dispatch.com/news/food/food.php?story=dispatch/2006/06/14/20060614-F3-00.html"><span style="font-weight: bold;">Culinary Institute of America</span></a> offers some tips for grilling your steak Tuscan style.<br /><br />I'll keep this advice in mind, as we're planning a two week trip to Tuscany in the fall of 2007.<br /><br />The basics for a T-bone steak bistecca alla fiorentina:<br /><br /><blockquote><tt>Sprinkle it with salt and pepper, rub it with garlic and rosemary, and drizzle it with olive oil and fresh lemon juice as it comes off the grill.</tt></blockquote><br /><br />They recommend grilling over indirect heat, and explain why here:<br /><blockquote><tt><br />"Since the heat is less intense there, foods like thick steaks that take longer to cook or items like vegetables that might scorch before they finish cooking can finish grilling without turning black.<br /><br />"To gauge the heat level, count how long you can hold your hand 1 inch above the grill before it becomes too hot. One to 2 seconds means high heat, 3 to 5 seconds means medium, and 6 or more means low." </tt></blockquote><br /><br />A formal receipe for the Tuscan style grilled T-bone follows the article.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-11471055.post-1150483136279854872006-06-16T14:21:00.000-04:002006-06-16T14:38:56.313-04:00100 Simple Tips to Healthier Eating<a href="http://www.mercurynews.com/mld/mercurynews/living/food/14814445.htm?source=rss&channel=mercurynews_food"><span style="font-weight: bold;">Chris Rosenbloom</span></a> has compiled a list of what he calls "100 of the simplest and most practical tips around for healthful eating".<br /><br />The tips are broken down into the following categories:<br /><ul><li>Tips to sneak in more fruits and vegetables</li><li>Tips for increasing fiber</li><li>Tips to fuel an active lifestyle</li><li>Tips for smart snacking</li><li>Tips to keep your food and family safe</li><li>Tips for eating out</li><li>Tips to manage your weight</li><li>Tips to reduce your risk of chronic disease</li><li>Tips for serious athletes</li><li>Tips to feed the teen machine</li><li>Tips on raising healthy babies</li></ul>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-11471055.post-1150136699970025192006-06-12T14:11:00.000-04:002006-06-12T14:27:44.243-04:00Use Spices to Add Flavor and not Fat<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/7733/71/1600/iStock_000000498366Small.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://photos1.blogger.com/blogger/7733/71/200/iStock_000000498366Small.jpg" alt="" border="0" /></a>An article from <a href="http://www.kansas.com/mld/kansas/living/food/14776965.htm?source=rss&channel=kansas_food"><span style="font-weight: bold;">Family Circle</span></a> has some tips on using spices, and gets specific on what spices are going to really improve the taste of your food.<br /><br /><br /><blockquote><tt>• <span style="font-weight:bold;">Chili powder</span> -- Capsaicin, found in chile peppers, works as an appetite suppressant. Capsaicin has also been shown to be an effective anti-inflammatory, a potent antioxidant and a promising cancer fighter. Sprinkle chili powder on tomato soup, macaroni and cheese or corn on the cob, or add hot sauce to eggs and omelets.<br /><br />• <span style="font-weight:bold;">Garlic</span> -- Garlic has earned fame as a powerful health helper. It's rich in organosulfur compounds with high levels of antioxidant activity and releases the antibiotic allicin when chopped or crushed. Sprinkle chopped or crushed garlic on pizza; or roast whole cloves and spread on a loaf of bread instead of butter.<br /><br />• <span style="font-weight:bold;">Rosemary</span> -- This "pine-y" flavored herb boasts high levels of antioxidant activity, thanks to two powerful free-radical eliminators -- carnosol and rosmarinic acid. Research shows that rosemary may help fight cancers of the breast, lung and skin. Mix it in an aromatic marinade for grilled chicken; spruce up stuffing with a couple of teaspoons or use fresh sprigs as skewers for shish kebabs on the grill.<br /><br />• <span style="font-weight:bold;">Curry powder</span> -- Turmeric, an ingredient in curry powder, contains curcumin. This phytochemical helps thwart cancer by "switching off" proteins that cause cells to multiply and by inducing cancer cells to self-destruct. The spice may also reduce risk of Alzheimer's disease, psoriasis and arthritis. Add it to bean-based soups, stir into plain yogurt for an exotic dip or sprinkle on pineapple slices and grill for a tasty side dish.</tt></blockquote><br /><br />The piece also looks at Oregano and Cumin.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-11471055.post-1149881798620824932006-06-09T14:47:00.000-04:002006-06-09T15:36:38.736-04:00Gourmet Sausage Roundup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/7733/71/1600/Lobels_sausage.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://photos1.blogger.com/blogger/7733/71/200/Lobels_sausage.jpg" alt="" border="0" /></a>This article by <a href="http://www.post-gazette.com/pg/06160/697006-34.stm"><span style="font-weight: bold;">Noah Rothbaum</span></a> originally appeared in the Wall Street Journal, but I just found it today.<br /><br />It seems people are buying and grilling few Hot Dogs and turning to Sausage more and more. The author decided to test out a number of the top brands of gourmet sausages that are available for order.<br /><br />I found this part interesting:<br /><blockquote><tt>First, we learned a trick. Before the grilling started, the chef placed most of the sausages in a pan of warm (but not boiling) salted water for a couple of minutes, and then crisped them on the grill. The water bath helps kick off the cooking, reducing the time on the grill. The longer it's on the flame, the higher the risk that the casing will burst -- and if that happens, the expert said, "you lose all the juiciness."</tt></blockquote>Lobel's came in first in their testing. The brands that they tried out and how you can order and learn more about them are listed below:<br /><ul><li>Lobel's Four-Pound Variety Pack, $58.98, <a href="http://lobels.com/" target="_blank">lobels.com</a>, 877-783-4512</li><li>Allen Brothers, Our Sausage Sampler, $49.95, <a href="http://allenbrothers.com/" target="_blank">allenbrothers.com</a>, 800-957-0111</li><li>Dean & DeLuca, Grilling Sausages, $40, <a href="http://deandeluca.com/" target="_blank">deandeluca.com</a>, 800-221-7714</li><li>Nueske's, Favorite Links Sampler, $22.95, <a href="http://nueskes.com/" target="_blank">nueskes.com</a>, 800-392-2266</li><li>Virginia Traditions, Edwards Smoked Sausage Sampler, $19.95, <a href="http://virginiatraditions.com/" target="_blank">virginiatraditions.com</a>, 800-222-4267</li></ul>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-11471055.post-1149622929325787822006-06-06T11:56:00.000-04:002006-06-06T15:42:09.413-04:00Building a Better Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/7733/71/1600/mesclunsalad.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://photos1.blogger.com/blogger/7733/71/200/mesclunsalad.jpg" alt="" border="0" /></a>If you're like me, eating salad every day gets old quick. No matter how resolved you might be to eat better, after a week or so, eating those greens with a few tomatoes and cucumber dressed with some reduced fat or fat free product get to you. You'd like something a little more...<span style="font-style: italic;">substantial</span>. What are your options without completely falling off the wagon?<br /><br />An article this week on <a href="http://www.kitsapsun.com/bsun/fe_food/article/0,2403,BSUN_19071_4751628,00.html"><span style="font-weight: bold;">kitsapsun.com</span></a> gives you some suggestions and tips for improving that salad of yours.<br /><br />The author tells you to forget you've ever heard of iceberg lettuce. Instead go for some of the more vibrant leaves:<br /><br /><blockquote><tt>To make a great salad, try to create a balance of mild, piquant, bitter or astringent, and peppery or spicy flavors. Try a butterhead such as Boston or bibb or a red or green leaf lettuce for the sweet taste. Add mustard greens such as mizuna or tatsoi for a piquant taste, add radicchio, escarole or curly endive for a bitter or astringent taste, and add arugula or watercress to get that peppery or spicy flavor.</tt></blockquote><br /><br />So there's your lettuce, what about the rest of the salad? Here are some more suggestions:<br /><blockquote><tt><br />Garbanzo beans, sunflower seeds, walnuts, hard-boiled eggs and leftover chicken, steak or tuna add protein and other nutrients, and cheese adds both protein and calcium. Tomatoes contribute vitamin C and lycopene, as do green, red or yellow peppers, which also contain vitamin A and other antioxidants.<br /><br />And, of course, fresh herbs such as basil, oregano, chives and dill can brighten vinaigrettes and other dressings, although herbs and garlic should be strained out after a day or so to prevent development of an acrid taste if the vinaigrette is to be kept in the refrigerator for several more days.<br /><br />If you are using fragile ingredients, such as hard-boiled eggs, bean sprouts or avocado, add them after tossing the salad and just before serving, or you will mix them into a mush.<br /><br />A week's worth of more durable ingredients - such as meat, cheese, radishes, peppers and carrots - can be sliced or grated ahead of time and kept refrigerated to make packing a salad for lunch a faster and easier job. I also use only cherry or grape tomatoes in packed-lunch salads, to prevent the accidental creation of a batch of gazpacho in my salad container. </tt></blockquote><br /><br />The article ends up with some more seasoning tips, and also has a couple salad recipes.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-11471055.post-1149526428060096262006-06-05T12:42:00.000-04:002006-06-05T12:53:50.070-04:00Supper swapping: Tips help save time and moneyThe <a href="http://www.sunherald.com/mld/sunherald/living/food/14703876.htm?source=rss&channel=sunherald_food"><span style="font-weight: bold;">South Mississippi Sun Herald</span></a> has some tips on Supper Swapping.<br /><br />What is supper swapping, you ask?<br /><br /><iframe src="http://rcm.amazon.com/e/cm?t=bostonsportsm-20&o=1&p=8&l=as1&asins=0975905201&fc1=000000&IS2=1&amp;lt1=_blank&lc1=0000ff&bc1=000000&bg1=ffffff&f=ifr" style="width: 120px; height: 240px;" marginwidth="0" marginheight="0" align="left" frameborder="0" scrolling="no"></iframe> It is a concept based on the book to the left, which outlines a plan where friends can take turns cooking dinners and then swapping leftovers. Here are some tips from the book which the article in the paper reprinted:<br /><br /><blockquote><tt>Plan smartly - Use recipes that won't overburden you on your day to cook. And if one meal is time-consuming, make the other a quick-fix meal.<br /><br />Save smartly - Similarly, if you want to make an expensive meal, pair it with an inexpensive dish.<br /><br />Make substitutions to economize - For example, if crab is costly, try using imitation crab. A chef would frown on it, but it could mean the difference between $3 a pound and $20 a pound.<br /><br />Substitute less expensive fish - Tilapia, for example, is quite inexpensive when compared to bass or other similar fish.<br /><br />Don't compare what you spend with what your partner spends - Trying to split costs can be messy. It penalizes you for being thrifty.<br /><br />Shop specials - It pays to watch for ads. For instance never pay full price for salmon or pork loin if they go on sale regularly. Freeze extra for future uses.<br /><br />Buy basics in bulk - Costco or Sam's can make sense when the groceries needed are basic.<br /><br />Buy the best you can afford in kitchen accessories - For example, a quality spatula that can withstand 500 degrees can be used without melting or warping in hot sauces or in the dishwasher. A large food processor can cut food prep time in half.</tt></blockquote>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-11471055.post-1149282267957667212006-06-02T16:57:00.000-04:002006-06-02T17:04:27.960-04:00Kitchen Gadgets as Gifts<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/7733/71/1600/gift.1.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://photos1.blogger.com/blogger/7733/71/200/gift.1.jpg" alt="" border="0" /></a>As someone who recently got married, I received a number of kitchen gadgets as wedding gifts. Some we had registered for, some came as a surprise. I was pleased with all of them.<br /><br />Stuck for ideas beyond the basics? <a href="http://www.dfw.com/mld/dfw/living/food/14705767.htm?source=rss&channel=dfw_food"><span style="font-weight: bold;">Amy Culbertson</span></a> in the Fort Worth <span style="font-style: italic;">Star-Telegram</span> has an article on how to select some nifty gifts which will please the cook on your shopping list.<br /><br />She writes:<br /><br /><blockquote><tt>To develop this gift list, I consulted with kitchen-store owners, picked the brains of fellow cooks and made a steely-eyed survey of my own kitchen-gadget habits.<br /><br />A few trends: Color is big, eclipsing the serious, no-nonsense stainless-steel/black look that was the height of kitchen cool a couple of years ago. And silicone -- also in hip new colors -- is showing up everywhere from rolling pins to rainbow-hued spatulas.<br /><br />My gift list -- all under $40, many way under -- starts with basics for budding cooks who are just beginning to build a battery of equipment, and moves on to goodies to enhance the kitchen arsenal of those closer to the Martha Stewart end of the spectrum.</tt></blockquote><br /><br />There are also different levels, from the basic and indispensible to the gadgets for the kitchen of the serious cook. Some great tips and ideas in here!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-11471055.post-1149184287386239412006-06-01T13:32:00.000-04:002006-06-01T13:51:27.413-04:00From Amuse-bouche to Wagyu beefHow many of you knew what the items in the title were?<br /><br />If you didn't, don't be embarassed. The <a href="http://seattletimes.nwsource.com/html/foodwine/2003029124_taste310.html?syndication=rss"><span style="font-style: italic;">Seattle Times</span></a> has published an article that defines all sorts of unfamiliar food items you might come across on a menu these days.<br /><br />The author, Nancy Leson tells of a experience she had:<br /><br /><tt>Taking me at my word, I soon had her paying homage to a gorgeous filet of Columbia River sturgeon à la plancha with braised oxtail lentils du puy and leek fondue. Yes, she loved it, though pointing to the tiny black orbs garnishing her sturgeon, she wondered, "What's this?" Taking my fork to her fish, I rendered a verdict: "Tapioca pearls dyed with squid ink."</tt><br /><br /><br />Other items that the article defines for you:<br /><ul><li>Beluga lentils</li><li>Burrata</li><li>Confit</li><li>Day-boat scallops/Diver's scallops</li><li>Guanciale</li><li>Hanger steak</li><li>Kurobuta pork</li><li>Mâche (aka lamb's lettuce, field salad, corn salad)</li><li>Marcona almonds</li><li>Paddlefish caviar</li><li>Panna cotta</li><li>Saba</li><li>Squid ink</li><li>Togarashi<br /></li></ul>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-11471055.post-1149002487948920002006-05-30T11:08:00.000-04:002006-05-30T11:21:28.036-04:00Tips for Southern Cooking<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.amazon.com/exec/obidos/ASIN/1401308384/bostonsportsm-20"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://photos1.blogger.com/blogger/7733/71/320/DeepSouthStaples.jpg" alt="" border="0" /></a>The <a href="http://www.sunherald.com/mld/sunherald/living/food/14597575.htm?source=rss&channel=sunherald_food"><span style="font-style: italic;">Sun Herald</span></a> in South Mississippi has a look at the new book <a href="http://www.amazon.com/exec/obidos/ASIN/1401308384/bostonsportsm-20"><span style="font-weight: bold;">Deep South Staples</span></a> by Robert St John, and provides this list of 10 tips from the book as a sample of the handy ideas and hints that you will receive from this publication which promises to show you "How to Survive in a Southern Kitchen Without a Can of Cream of Mushroom Soup."<br /><br />Here's the ten tips from the article:<br /><p><b> Deviled eggs:</b> In order to avoid deviled eggs that are too large for the mouth, use the smallest eggs possible, then after boiling, cut a nickel-size slice from each end to stabilize them. Halve the eggs crosswise, not lengthwise, to make them small enough to eat gracefully.</p> <p><b> Vidalia onions:</b> Because of the high sugar content, Vidalia onions spoil easily; always store them so that they are not touching each other.</p> <p><b> Exfoliate:</b> Use rough textured bathing or exfoliating gloves to quickly and easily clean root vegetables such as potatoes, carrots and beets.</p> <p><b> Baking powder:</b> In order to test the potency of baking powder, mix 2 teaspoons into a cup of water. If it fizzes or foams immediately, it is OK. If the reaction is at all delayed, buy a fresh can.</p> <p><b> Fried chicken:</b> Putting several pieces of celery with leaves into the oil when frying chicken produces beautifully colored and better tasting fried chicken.</p> <p><b> Boiling water more quickly:</b> Speed up the process of boiling large quantities of water by boiling water in two pots, fore example, a half-full stock pot and a second pot with the balance of the water needed. Both will boil more quickly and continue to boil when the second is poured into the stock pot.</p> <p><b> Freezing ground beef:</b> When freezing ground beef, place about 1 pound of fresh ground beef in a zipper-lock bag and flatten with a rolling pin. This way, when you are ready to use it, the thinner meat is easier to break off if you don't have to thaw the whole thing. (And the flat beef thaws more quickly if you do.)</p> <p><b> Stuffed peppers:</b> Two ways to keep stuffed peppers upright during baking are to put them in a tube pan to ensure a snug fit, or in a muffin tin to prevent sliding.</p> <p><b> Keeping a cookbook flat:</b> Put a clear glass Pyrex dish on top of open cookbooks to keep them flat, readable and clean while cooking.</p> <p><b> Separating fat from drippings:</b> To separate fat from pan drippings, pour all the liquid from the roasting pan into a glass measuring cup. Carefully slip a transparent bulb baster beneath the layer of fat and pull out the juices into the baster.</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-11471055.post-1146613624352087622006-05-02T19:37:00.000-04:002006-05-02T19:47:04.353-04:00Heading Down Under<a href="http://photos1.blogger.com/blogger/7733/71/1600/maccas2.0.jpg"><img style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/7733/71/200/maccas2.0.jpg" border="0" /></a> This blog is going to be on a bit of a Hiatus for the next few weeks. I'm getting married this weekend and we're spending our honeymoon in Australia.<br /><br />I'll be photographing and writing about the experience, as we'll be getting paid for writing a few articles about our various adventures and scenic trips while going around the country. We'll be spending a few days in Cairns, then heading to the middle of the country to see Ayers Rock (Uluru). No, there's not a McDonald's on top of the rock, that's a bit of an in-joke, I guess. Near Ayers Rock, we'll having dinner under the stars, which should be a great experience. We'll also be going to Sydney and going out to the Hunter Valley Wine country for a day as well.<br /><br />If I find some internet access, I'll post some photos of the various dining experiences we have.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-11471055.post-1146506576751924652006-05-01T13:40:00.000-04:002006-05-01T14:02:56.796-04:00Dilemma: What wine to pair with Doritos?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/7733/71/1600/Doritos.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://photos1.blogger.com/blogger/7733/71/200/Doritos.jpg" alt="" border="0" /></a>Sometimes you want to settle in with a snack and some wine, but don't happen to have any <span id="text">artisan cheese, foie gras and chilled caviar on hand. <a href="http://www.chicagotribune.com/features/food/chi-0604250325apr26,1,4574706.column?coll=chi-leisuregoodeating-hed"><span style="font-weight: bold;">Bill Daley</span></a> says this isn't a problem.<br /><br />He asks a number of Chicago-area wine experts for their favorite wine pairings with ordinary, everyday snack foods that might actually have on hand in your house.<br /><br />Here's a few examples:<br /></span><br /><tt>Doritos with a "big, sloppy" zinfandel works for Tracy Lewis Liang, wine director of Treasure Island foods.<br /><br /><span id="text"> Snyder's of Hanover pumpernickel and onion-pretzel sticks with a Carneros pinot noir makes for a happy Robert Owings of Arlington Height's Vintages.<br /><br />Garrett's buttered and cheese popcorn (heated in the oven and drizzled with truffle oil) with any sort of sparkling wine pleases Brian Duncan, wine director of Bin 36 restaurant.<br /><br />And, for me, (Daley) lightly salted goldfish crackers swim winningly with everything from New Zealand sauvignon blanc to California syrah to Spanish Rioja.</span></tt><br /><br />The article goes on to mention that Champagne actually goes very well with pizza, chips and many other everyday snacks. At the end of the article, Daley gives the best pairings:<br /><br /><span id="text"><tt><span style="font-weight: bold;"> THE SNACK:</span> Popcorn<br /><br /><span style="font-weight: bold;">THE WINE:</span> Perrier Jouet Champagne Grand Brut<br /><br />The buttery sweetness of the popcorn flattered the bubbly, matching the Champagne's sweeter, more aromatic notes. $36<br /><br /><span style="font-weight: bold;">THE SNACK:</span> Potato chips<br /><br /><span style="font-weight: bold;">THE WINE:</span> 2005 Girard Sauvignon Blanc<br /><br />The salty but light crispness of the potato chips were a perfect foil to the lush, grapefruit-like flavor of this California white. $18<br /><br /><span style="font-weight: bold;">THE SNACK:</span> Peanuts<br /><br /><span style="font-weight: bold;">THE WINE:</span> 2004 French Rabbit Chardonnay<br /><br />The funky depth provided by the peanuts helped fatten up this French white's thin, herbal character. $11 (1 liter tetra-pak)<br /><br /><span style="font-weight: bold;">THE SNACK:</span> Peanuts<br /><br /><span style="font-weight: bold;">THE WINE:</span> 2004 Georges DuBoeuf Chenas<br /><br />This Beaujolais was a light sipper with plenty of summer cherry flavor. Again, the richness of the peanuts helped boster the wine. $14<br /><br /><span style="font-weight: bold;">THE SNACK:</span> Popcorn and potato chips<br /><br /><span style="font-weight: bold;">THE WINE:</span> 2003 Wild Horse Zinfandel Paso Robles<br /><br />Everyone's favorite on its own, this peppery, smoky zin needed little help from the snacks. Some thought the popcorn provided a mellow match while others thought the potato chips worked best. $15</tt></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-11471055.post-1146167938732723362006-04-27T15:51:00.000-04:002006-04-27T16:00:20.546-04:00Buying Coconuts? Here are some tips.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/7733/71/1600/Coconuts.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://photos1.blogger.com/blogger/7733/71/200/Coconuts.jpg" alt="" border="0" /></a>I don't think I've ever actually purchased coconuts in a store. Out East here, I haven't come across much use for them, but when the time comes that I branch out and try using them as part of a recipe or something, I'm not sure how I would know which one was a good one.<br /><br />Thankfully this article from <a href="http://www.kansas.com/mld/kansas/living/food/14361975.htm?source=rss&channel=kansas_food"><span style="font-weight: bold;">Donna Pierce</span></a> gives us some tips on what we want to be looking for. Here are a few of them:<br /><br /><span style="font-weight: bold;">• Buying tips</span><br /><br />Coconuts are available year-round. Although coconuts in their brown, hairy shells are the most familiar to shoppers, young coconuts without shells are becoming more frequently available in supermarket produce sections and specialty markets. To find the freshest fruit, hold and shake coconuts; choose those that are heavy and sloshing with juice.<br /><br /><span style="font-weight: bold;">• Storing suggestions</span><br /><br />Store unshelled coconuts at room temperature for up to six months. Refrigerate grated fresh coconut meat up to four days, or freeze up to six months.<br /><br /><span style="font-weight: bold;">• Cooking suggestions</span><br /><br />To open shelled coconuts, pierce the soft "eye" spots with an ice pick to drain the juice. Then "tap all around the hard shell with a hammer until it cracks and falls away," Onstad suggests. She also recommends heating the coconut in a 350-degree oven for 30 minutes, "at which point the shell will easily break away."Unknownnoreply@blogger.com0