Gifted Gourmet
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As these three species are closely related and similar in many ways I wondered about doing a gravlax type of treatment to them.
Do others have stories of such a substitution?
scroll up a bit ...more variations
Cured Snapper
Maple Cured Trout
Tasso Cured Red Snapper
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Interestingly, Newsweek reports that the top tasting turkey was a bird by Rubashkin and, coming in fifth, was an Empire bird ...
I know the salting helped the flavor but that is true of both kosher birds ... is there something else involved? Your thoughts?
As Thanksgiving approaches, a panel of 24 tasters sampled eight turkeys and rated them on flavor, texture, moistness and “overall appeal.” Surprisingly, frozen birds often bested fresh ones.Rubashkin’s Aaron’s Best PRICE: $1.99 per pound TO BUY: Most supermarkets
This frozen kosher turkey is “very moist, with excellent texture"
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No point in buying ready made when it is so simple to create your own unique variation ...
I make a black olive - garlic butter spread .. and an ersatz Liptauer cheese spread with paprika, anchovies, capers, caraway seeds, etc ....
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The obit in the NYT listed her death directly above the man who invented Rice a Roni ...
The juxtaposition of these two obits ....
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Nu? so what could be bad?
Off to Whole Foods to see what the local purveyors have stocked ...
Did someone say "healthy"?
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I want to know why people would buy the little bags of potato chips when the big bags are so much of a better value...
Not about value at all ... it is easy to pack in a lunch box, to take on a picnic, etc etc ...
Why buy bottled water for heaven's sake? It is just water!
which you can carry in your own containers, or thermos, or ... -
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Anyone else remember "The Anal-Retentive Chef" show on the old SNL? Oh, how I miss Phil Hartman.And how do we throw things out? Okay. We take our paper towel, two pieces, unbroken, lat it out neatly, dump the refuse inside, arranged neatly.. [ assembles the garbage ] ..let's take these little nasties we separated earlier, put that back.. fold over carefully, making sure the corners are square.. and.. we take a piece of aluminum foil, and we place our refuse onto the foil, and fold over very carefully - this way, it won't leak onto the other garbage. Aluminum foil is such a miracle product! It's really an extraordinary product. Alright, and then we take a brown, paper sandwich bag.. [ opens bag ] ..place the refuse inside.. [ drops it in ] ..and.. oh no, this bag is torn.. [ looks around ] Well.. no, that's alright. We'll just fold over, and no will see. We'll fold it over twice to be careful.. then we get our tape. [ grabs tape, which is naturally covered in a cozy ] And, we tape it shut - be very careful to center the tape on the bag.
That could be me!
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So does the education theory hold water?
Only when looking for causes ... this became one consideration ... perhaps, when coupled with frustrations of food service, it became more salient than it should have ... still, the jury is out on this one ...
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So let's see now ... hard, repetitive work .. low pay ... not much chance of advancement ... lack of formal education and/or skills ...
Yeah, easier to see why depression results but the question still persists: is that why these people wound up in food service in the first place?
Chicken or egg came first? Does that really matter?
and now for some insight on this topic:
"Right off the top, in those professions you are not seeing a lot of money, nor are you seeing people moving in a positive direction as far as advancement to higher positions. With the top 2 (personal care, food service) we're seeing more unskilled workers -- especially those who tend to the elderly," he said. "And then something people don't mention -- but to some extent -- those are recent immigrants who take a lot of these jobs. It's not a lot of money, but they're happy to get these jobs because a lot of people don't want to take those jobs.And while people who work in food services don't face some of the heartbreak that personal care workers and social workers face, they face stressful work places and customers who can be rude and unpleasant.
"I think it's the waiting on other people," said Gardere. "While it is an honorable profession -- it's waiting on other people. Not everyone is kind to our food service preparers. When I go out to eat I see a lot of people who are rude or ambivalent or just view waiters as hired help."
Bingo .. pretty much echoes our discussion here ... res ipsa loquitur .. the facts speak for themselves ...
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Among the 21 major occupational categories, the highest rates of past year major depressive episode among full time employed workers aged 18 to 64 were found in the personal care and service occupations (10.8%) and the food preparation and service related occupations (10.3%).
The occupational categories with the lowest rates of major depressive episode were engineering, architecture and surveying (4.3%); life, physical, and social science (4.4%), and installation, maintenance, and repair (4.4%).
Skilled, better educated people, fall into the latter group ...
perhaps because in the food service field, there is much job changing among unskilled, less well educated people?
just thinking aloud here ... a bit more elucidation on the topic can be read about:
and maybe the income situation is also involved .. people in this field, food service, don't get paid a lot for the hours of sheer hard work involved ....and how much opportunity for individual job growth is there in food service??
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I always buy:
fresh Costco salmon filets,
colossal green stuffed olives in glass jars,
skinless, boneless salmon in cans (packed 6 each),
hearts of palm in glass jars,
and roses @ $15 for 2 dozen ...
the rest of what I bring home depends upon my needs and what looks nice that day ...
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I expect the classic formal dinner to consist of seven, possibly eight courses, in this order:
amuse
soup
fish
sorbet (or other palate cleanser)
a meat or fowl dish
salad (often served with cheese)
dessert
and coffee and/or tea
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I forgot to mention the cans of Campbell's Cheddar Cheese Soup that live in the pantry for those times that I want an instant cheese sauce. (and by "instant" I mean in less than a minute)
Sure helped me when I want something fast and comforting! probably better than a scotch on the rocks! Thanks, Andie!
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I use boiling water in a large pot to peel off the exterior leaves of the cabbage ... that softens them .. then back in the pot and boil til a few more are softened .. repeat ... I don't tie them but put the filling in the center of the leaf and fold in the sides and roll up ...
End product?
my own sweet and sour stuffed cabbage ...
The tomato sauce: yes to raisins and brown sugar and lemon juice and a bit of sweet red wine ... onions added to the final baking ...
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Big Tray.com is an online supplier that I have used for pots and pans ... very prompt and the supplies they carry are varied and numerous ...
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Without a doubt, Bekki is the most organized, most detailed person whom I have ever seen here ... you have made a science of list making! Bravo!
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discussions on Sukkot foods ...
a little of something for everyone here!
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The weighting is essential ... or should I say "the waiting is essential"?
When my husband sees the foil-covered brick come out and the vodka, salt, pepper, and dill fronds, he begins his Pavlovian drooling ...and hovers around the refrigerator for the three days in rapt anticipation ...
The brick perched precariously atop the filet:
http://www.flickr.com/photos/96683394@N00/...57600229165920/
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If you use a thick piece of fish, and it cures for the three days, it will be soft and pliable ...
Yours is hard because of its size and thinness ...
If, after all is said and done, you find it to be delicious, do try it next time with the weight and make this with a thick salmon filet .. you'll see the difference ...
This is how I make my gravlax:
http://www.flickr.com/photos/96683394@N00/...157600229165920
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I think that weighing it down is essential because it forces the cure into the flesh of the fish ... and I use vodka when I begin the cure ..on the fish, not in my mouth!
I wrapped a brick in tinfoil and that is my weight .. works fine ... but I cure several pounds of salmon at a time ...
Food-Friendly Camera?
in Food Media & Arts
Posted
Decided to skip the DSLR cameras and was thrilled with Canon's newest camera which came out in October of this year: the Powershot G9 ...
Small enough to carry into restaurants, unobtrusive, no batteries to buy (rechargable one now), anti-shake, and 12 megapixels ...
the G9
some of my better food photos can be seen here