Gifted Gourmet
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I'm very curious about the prep for the pickled potatoes. Sounds really interesting.
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In going back and rereading the article, I looked at what is being "quick pickled":
Sweet potatoes
Pickled Farm-stand tomatoes
Pickled peppers (yeah, the rhyme!
)Pickled melon balls
Pickled corn kernels
All are delicate and, therefore, good choices for this process ...
Has anyone tried pickling any of these?
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Summertime fairly begs for pickled fruits and vegetables ...
article from the Washington Post
In the classic sense, to pickle is to preserve. And pickling may bring to mind an arduous, perhaps daylong, process of cooking the fruits or vegetables, then putting them in sterilized jars and boiling-water baths. "It's meant to be quick," the chef says as he pours a pungent brine seasoned with cloves, juniper berries and coriander seeds over balls of yellow and red watermelon, cantaloupe and honeydew. "And the smaller and more porous the surface area, the quicker the pickling time."Don't miss the great recipes in this article!
Because this article makes the new version of pickling appear so simple and almost effortless, I, who have yet to pickle anything, think it is high time to try this ... but what to pickle?
Upon which foods might you want to try this technique?
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more discussion from Dickerman, Raichlen, and Schlesinger
Today's continuing barbecue discussion focuses upon Dry Rubs vs. Marinades:
Dickerman:
For really fine dry-aged beef, there's probably no finer dry rub than salt and freshly ground pepper. I also use combos, but unless I'm following a recipe for a particular style, I tend to keep the number of flavors to two or three, plus salt. (Then again, I did use a tasty, weird combo of ancho chile powder, cumin, cinnamon, coffee, and a pinch of cocoa for a flank steak a couple of weeks ago.) More often my rubs are something like fennel, orange zest, and red pepper for chicken or fish; saffron and coriander (seed and fresh) for a Sicilian twist on swordfish; and sumac, fresh thyme leaves, and garlic for lamb. I have generally distrusted dried herbs, but I've recently become quite taken with lemon myrtle from Australia, -
Sara Dickerman:
I'm a wood and charcoal girl ... For me, grilling or barbecuing is never a question of ease, though: I do it for the flavor, the smell, and, yes, the compliments. How do you feel about charcoal vs. gas? Is your decision a practical or a moral one?Chris Schlesinger:
I acknowledge that gas grilling is easier, quicker, and safer, but for me, one fundamental reason I love grilling is the excitement that's born from the risk involved: With charcoal grilling, there's a big chance you'll ruin your dinner. I love the challenge of starting the perfect fire, and cooking over live coals is unpredictable and thrilling.Steven Raichlen:
When you grill over wood, you generate not only heat, but flavor. And each type of wood is unique: Mesquite has a strong, almost bitter flavor, best-suited to beef; hickory has a sweet, smoky flavor good for porkThis three-way discussion by such seasoned individuals makes for some extremely lively reading .. too much to go into here without your first reading the comments of these knowledgeable food people ...
Once you have the chance to read the piece from Slate, what conclusions do you think make the most sense for you personally on the subject of barbecuing?
Was anyone completely off-base in the discussion?
Most worthy points made? By whom?
Love to hear your opinions ... I, personally, remain impressed with Raichlen.
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Interesting that NYT has an article on Claude Terrail today:
Paris Landmark Has Much Experience in Carrying On
Thus, almost imperceptibly, does a famous landmark pass from legendary restaurant to monument historique, as the French call it. No one goes to such places because they are hungry ... One custom the restaurant has maintained through the years is high prices. These days, with the weak dollar, $350 to $400 a person would not be out of line for dinner with a decent wine. Undeterred, the dinner crowd is typically 40 percent to 50 percent American, with a higher percentage in the tourist season. Paris guides note that locals generally go at lunchtime, when prices are relatively lower. -
My bottle of Balsamic "Tradizionale vecchio" is at least 12 years old and the "Tradizionale extra vecchio" (extra old) is supposed to be at least 25 years old. Both are marvelously smooth and mellow but the extra vecchio is thicker and considerably more packed with flavor.
I use them sparingly in salad dressings, use with great care at the end (or near the end) of the cooking process because that subtlety can easily evaporate, and I once actually read that when serving balsamic on desserts or fruits, one only needs to add a couple of drops, even spray it on with an atomizer or small spray bottle... that is how valuable (my) balsamic is ...
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Whadda kitchen you have!
Gorgeous!!!I am positively green with envy!!
oh yeah, a great blog as well, tupac ...
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More outstanding "genyoowine"meat-and-threes might include:
Smith House in Dahlonega,
Buckner’s in Jackson, GA,
The Dillard House
Mrs. Bakers in Decatur off Rockbrige Road,
Who’s Got Soul on Herrington Road off of Old Norcross Road.
Pace’s Fish Camp in Brinson, GA
Wanda Sue’s in Newton (best fried chicken & deserts) and
Terry Lynn’s in Bainbridge (best fried green tomatoes, fried eggplant, fried squash).
Ma Hull’s Boardinghouse across from the Inman Street MARTA station. (A home cooked feast every night, word of mouth only, and Mrs. Hull collecting the cost of your meal in a cardboard cigar box on her front porch.)
The Colonnade
Mary Mac’s Tea Room on Ponce
Thelma's Kitchen on Auburn Avenue
BIG DADDY’S CAFE on Cascade Rd.
The Blue Willow Inn
Mary Mac on Ponce De Leon
Annie Laura’s on Hwy 85 in Riverdale
You just know we have to come up with "The Top Five" ... but we surely do have a lot of this genre of southern dining, don't we?
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does the flying biscuit count as off the beaten path? it never seems touristy when i go there.
I dearly love the Flying Biscuit! I think we need to think of some great southern "meat-and-threes" as well ...
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Bravo to you and this whole incredibly exciting enterprise, Chris!! Most impressive and , don't you just know, we are all going to be perched on the very edge of our seats watching this develop and blossom ... a very beautiful event!
All due apologies to the police here but no more Court TV for us .. Food Network all the way!
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Looks like we have a great opportunity to let the Food Network see the real Atlanta ... hope to hear some great ideas from our local food enthusiasts ... Julia, Tryska, Therese, Milt, Thomas, Dave, Collins, Greg ... just to name a few of our regulars ...
Off-the-beaten-path ... hmmm ...
maybe Watershed in Decatur for classic Southern cuisine? (too mainstream really...)
Fat Matt's Rib Shack on Piedmont for barbecue?
Tamarind & Nan Thai for authentic Thai cuisine?
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I'm just going to ask it: what IS salad cream?Salad cream is usually made from distilled vinegar, vegetable oil, water, sugar, mustard, salt, egg yolks, modified cornflour, xanthan gum and guar gum (as stabilizers), and riboflavin (for colouring).
Salad cream was invented by the H. J. Heinz Company in 1914 and soon became popular, primarily among working class people.
In addition to its use as a salad dressing, salad cream is also commonly used as a sandwich spread.
sounds just a tad like Miracle Whip ...
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I have seen oriental-style tasting spoons made of porcelain ... and they can be reused ... plastic spoons smack of cheap
... but an edible tasting spoon would need to be (a) somewhat durable and (b) not interfere with the flavor of the item to be tasted ... no? -
I rather liked this collection of the Top Ten labels .. very colorful and festive .. thanks for this website!
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Wouldn't it contain a great deal more fat than meats roasted or grilled
does a lot of it's fat migrate into the braising liquid?
Two answers:
yes, no doubt ... and yes, hence the need to skim the liquid with care ...
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Any way to reduce some of the fat in the finished dish?
Chill after cooking and remove the solid fats which will rise to the surface of the gravy ... to really lose weight, I imagine there are other alternatives ... which add no fats ... like grilling ...
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There is some good evidence that the lycopenes in tomato products help too - so the beer should be used to wash down copious amounts of pizza or tomato pasta perhaps!
I know ... check out this thread on how effective mixing broccoli with tomatoes can be:
Gentlemen, start your casseroles!
and, now, I guess, wash it down with (several) beers! -
Thank you, Megan Blocker, for answering the question posed by Time!
Sort of like the trend for chicken satay writ largeYou are one perceptive individual ... as your comments clearly demonstrate!!
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Gotta love your subtitle!
If I had room for more letters, I would have added "to go!"
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Accutely aware of the size issues at Cheesecake Factory but how about the topic of the Time article:
Does it fulfill your dining hopes in its offerings of "melded cuisine"??
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Because we are going into summer, I wanted to bump up the Salad dressing personality quiz for our newer members .. but basically, it hasn't changed much since 2004, when it first appeared here ... enjoy this delightful quiz!
What is especially appealing? Your personal answers will pop up short discussions based upon surveys of salad eaters .. very interesting!
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You might just want to check out:
"What your favorite condiment says about you"
I always thought that sriracha was some sort of a hispanic dance ...
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main ingredient in beer may help prevent prostate cancer and enlargement, according to a new study. But researchers say don't rush out to stock the refrigerator because the ingredient is present in such small amounts that a person would have to drink more than 17 beers to benefit. Oregon State University researchers say the compound xanthohumol, found in hops, inhibits a specific protein in the cells along the surface of the prostate gland. The protein acts like a signal switch that turns on a variety of animal and human cancers, including prostate cancer.
Oregon State University research
Good news, guys, right?
Time to let the cat out of the bag
in Food Media & Arts
Posted
Open on Saturdays ... and nothing about kosher in their review .. probably Jewish-style ...
B&H Dairy, NYC