hathor
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Posts posted by hathor
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Read the excerpt..that's enough for me. Yeah..yeah...quit you're bitchin'. That's why they call it work.
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thank you susan - it's always nice to feel justified in indulging myself in that way...but was this a time when i should have just sucked it up and gotten the darn Classico?
it's important to me to cook (and eat) a good meal - especially for guests - to cook something i can get excited about. but really - it was one dinner - which i made them wait an hour and a half to eat. is that good hostess behavior?
i'd be willing to wait - and let me be clear - they're lovely people and no one was rushing me or being impolite (in fact - they insisted on doing the dishes) but wasn't i selfish - to use owen's thoughtful criteria - wasn't i letting my passion interfere with my "real" job...in this case - feed the people.
i think this is sticking with me because i know they were baffled by why i made tomato sauce from scratch after working all day. i think they felt guilty - like it isn't something i would ordinarily have done and that they were burdening me. i think i was extremely clear that i was just doing what i would have done in any case, but i don't think they got it, so i don't think they trusted it...which makes what i wished to be a nice thing into something that makes me feel a little guilty.
You were expressing yourself the way you wanted to. You were being true to yourself. If you had served the classico...you'd still be upset because you ...served the classico. These guests are friends and family, why shouldn't they see the 'real' you? You should not be feeling at all guilty. You absolutely did the right thing.
If you are worried about the hour and half wait...feed them some nibbles!
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Those BBQ pictures are great!....the touch of extra contrast really helped them pop as well. Nice.
I also really fell for those frozen cherries. I love the unique composition and the woodsy natural browns with the hot red-orange of the cherries.
Maybe we could do a (weekly? or monthly?) thing where someone picks a single food, ingredient, or theme to shoot and everyone posts their shots (cherries, BBQ, ice cream, etc) -- we can compare and talk about all the different approaches (what works, what doesn't) and tackle any technical problems we run into. Maybe a separate thread? Just a thought -- there's nothing like a narrow assignment to get people thinking about everyday things in extraordinary ways.
I'd like something a little more focused. I think its a good suggestion!
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Do you think this thread falls under the category of "preaching to the choir"??
Passion is a wonderful thing. Passion you can share with your friends and family is even better. What better way to say: "I love you", "Feel better", "I'm glad to see you"...etc. than with food? I wear my obssession badge with pride.
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Hmmm... russ makes a good point. That clear jar may be intended for serving lemonade, iced tea, or agua frescas. In that case, the sealant may not be suitable for long term exposure to acetic acid.
Is there also a reason that vinegar jars are traditionally made of pottery? I am wondering if exposure to light has anything to do with it.
I did examine the spigot and seemed like it could hold up to the acid..but time will tell. This is an experiment after all!
As far as light goes, I'm keeping the jar in a closed/dark pantry so I wasn't so concerned about light. But I think it would be a consideration.
I think pottery would be my first choice...but this is what I could find. After all pottery is what used for all sorts of "pickle-ing", so I bet pottery should be the jar of choice.
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You can buy seeds, find medicinal preparations (said to "reduce pain preception"??) etc. etc.
Well sure! You're so worried about your mouth going up in flames, you don't percieve other pain
Just kidding.Seriously though, I've heard capsaicin works well as a pain releiver.
Here's a blurb I found at
"Capsaicin is the purified extracted alkaloid from red chilli peppers (capsicums). This is the substance that makes chilli peppers hot. The purified form capsaicin has been found to relieve pain by reducing substance P, which is found at nerve endings and is involved in transmitting neuralgic and arthritic pain signals to the brain. Pain relief is not instantaneous after application as it is the cumulative depletion of substance P over a period of weeks that brings the full effect."
Sounds plausible.
This might be more reputable a source, however
Neat-o!!
Pass the tabasco, please.
The way I understand it is that the stimulus (whether it is ice, hot water, menthol, mild electrical shocks, capsicum, or whatever) overloads the nerve endings, which makes them shut down, or temporarily stop sending information to the brain.
At least that's the way a physical therapist once described it. It's simply a matter of overdriving the nerves so they think something is wrong and turn themselves off.
I may still have a connection at McIlhenny. A friend of a friend was a member of management there. Not sure if she still is, but I'll find out. That would make an interesting Q&A.
Check out the capsium link that Nessa provided, it goes into a whole other dimension way beyond sensory overload. Think of the capsium as you would any other essential oil. Rosemary, myrh, peppermint have a 'menthol' scent to them but there are actual chemical properties to them that make them useful medicinally.
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I use what oreganought does, a large crock with a spigot near the bottom, called a vinaigrier, that I brought back from a trip to France.
Very interesting. Here's a picture of one from the googler. Does anyone know of any US retail or online sources? Of course you don't need a specific vessel, but they look sort of cool.
Someone mentioned Pier 1...I got a very cool jar there this weekend ($30), not a crock, but a green tinted glass with a good spigot.
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I also read that if you don't have a mother, you can make one.
Italian mamma wisdom..
take 3 dry spaghetti.. and put them in a large jar with your wine.
Let them dissolve.. and this will create you MOTHER!
Mamma Mia!
If you have some homemade vinegar, that can be used to make vinegar...
Anyone coming to Florence I have tons!
Judy
I'm following this method to see if I can create a mother.
Its been about 5 days now, the pasta has melted away and is non existent. There is no scum or gathering mother bits. The wine has developed a really lush fragrance. Anyone know how long before the mother appears?
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I am so glad to see your post!!
I've been wondering how it was going. Yes, yes keep posting as often as you can!I'm sooo sorry you had to leave the stove behind. But, I'm sure you have a great stove where you are now. Looking forward to your further adventures!!
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[i'm driving a crappy old second hand utility car now for 5 years. I invested the difference in our stove.
Many thanks! I will do some investigating in Italy and see what I come up with.
Totally agree and understand your priorities!!
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[
Basically, it imitates a wood burner cook top as they have been in use from 1800-1950. Here, under the the rings, there's a gas burner, avoiding ash and smoke in the kitchen. After some minutes, the whole dark rectangle becomes warm. Pretty hot over the rings, much less at the left edge. So you regulate heat by just shifting your pans. It's an incredible device for low temp, slow cooking. I think partially this kind of cuisine was invented when such cook tops got available.
It's an insane piece of a stove, an we bought it out of different reasons than usability. Most of the time, we use the two open burnes at the right, one convection oven and if needed one aditional large static oven.
When cooking large style with more dishes (somtimes just a lot of different vegetables, mushrooms, small pieces of different meat etc.), the whole cook top is in use with a lot of pans.
Last year, we had for 4 days a small open air restaurant in front of our home (village festivities), and we cranked out about 100-120 dishes every evening.
BTW, when I was searching for useful stove-top copper cookware (almost a must here), I found slkinseys great culinary-institute course. And after reading Chad's knife course, I was convinced having made an outstanding find with eGullet. So everything started here for us in front of this stove.
Sorry to be so inquisitive..but, I can't help myself. I need to do some work on my kitchen in Italy and this could be just what I need. How big is this cook top?? Is it wood fired? Only wood fired? How many pots can you comfortably fit? Is it mainly useful for low temp cooking?
I currently have a stove top that has 2 settings: hot and really, really hot. And as an extra bonus when the oven gets really warm, the knobs fly off and across the kitchen. Oh, we are so easily amused!
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Can you tell me what that thing is that the food is resting on? Is that a cook top?
Lucy. you know your stuff.
Yes, it is a (iron cast) cook top. It was produced in St. Vallier, a bit south of Valence.
I heard that the French call this plaque coup de feu an incontournable
(a thing you can't get around) of their cuisine.
And I'm sure, a "slow cook" like Paula Wolfert would love this thing immensly. Provided she hasn't one already.
Good morning..or thereabouts! Would you mind explaining a bit more about your beautiful 'cook top'. Its like copper in the photo, but you say its cast iron. What is the heat source? What do you use it for? Thanks!
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I agree with Marco Polo...more details about everything, please!!
Did you stay in one place as a 'hub', or did you travel with all your gear from place to place?
I also agree that the 'conviva' (to use a Slow Food word) is almost as important as the food.
Funny, I was just thinking about your bike trip yesterday and wondering how it went! (I think I recommended a bike skirt to wear!!
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Yo Boris! We aren't goin' to be all up in your grill, just chill and spit what you what. Dawg, its all about the food.
Slang Translation: Hello Boris. Don't worry, after last week, we all just want to relax and hear what you have to say. It's all about the food.
Why do you have to unload 120 bottles of wine?? Looking forward to this week.
ciao!
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Am I the only one standing around kicking the dirt and scanning the horizon for the next blogger?
Hm-de-dmmm-de-deeee.
Thanks, MJ, for the most fun I've had around eG in a long time. I'll be returning here repeatedly when I get some time to cook.
No...you're not the only one. Who's up next? Did everyone get scared away by the fabulous Mongo blob??
EDIT: I really did mean to type blog..not blob!!
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Started with champagne, porc and duck pate (smuggled in from Paris),
Pork loin rubbed with garlic, rosemary and proscuitto roasted in Vin Santo with Belgium endive.
The whole menu sounds wonderful!
Where did you smuggle the pates to??
Would you mind explaining a bit more detail about the pork? I never thought to roast it with Vin Santo. What an interesting idea!
Thanks!!
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Will one of you kind wine and vinegar savvy folks suggest a red, a white and a champagne wine to use? I'd liek to try this but I dont' drink alcohol. The only wine I ever have around is Sutter Home Merlot, Chardonnay or the like in 8 oz screwcap bottles that is used for cooking. How important is the quality of the wine in the finished vinegar? Can a cheap wine make a great vinegar?
From what I've read upthread, and in the links, left over screw top wine would probably be just fine.
I'm going to try the 3 spaghettis in a glass jar with wine method this weekend. I'll let you know how it works. I'm planning on using whatever wine is around. But, not mixing white with red, as that seems to matter.
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Wednesday was a special occasion, so I pulled out all the stops.
The menu was
Well, I hope you are victorious more often!
What a beautiful meal!!
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Merci Beaucoup!
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Blue, the beautiful food is a given in this blog. But that first photo! Wow.
You should post something in the photo thread (The Shutter Bug Club, in tips and techniques), so it is not all a "what we really think of behemoth's crappy pictures" thread. S'il vous plait?
Behemoth: would you mind posting the link to that thread? thanks!!
and buono notte Bleu!
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As if there was a choice:
I vote for roasting the kerala christian
I've heard of throwing Christian's to the lions, but roasting them??? What are you thinking hathor?
I vote for #2
Thanks god you didn't remember upthread that I was into roasting vegetarians.
I swear I'm not a cannibal.
Then again ...you put some fava beans and a nice chianti in front of me....
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As if there was a choice:
I vote for roasting the kerala christian
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Everyone congregates and coagulates in my kitchen. I've trained some key family members and friends, and some have even gotten to play with the knives now.
I love having some help and company in the kitchen. (Feed them wine, pot, whatever, keeps them mellow and docile and the conversation interesting but not challenging)
But. Get this. We have a large 'country kitchen'. Basically kitchen at one end and dining table at the end. I came home on Saturday, and my husband had moved the kitchen table out of the kitchen, and into an adjoining room. In its place he put 2 couches and a rug where the table had been. He thought it would just be a lot more social this way. I think its a ridiculous place for the kitchen table.
edit: for clarity
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MMMMMM! Susan in Fl: your stuff looks great!!! Can you post the recipe for the dipping sauce? Just an ingredient list would be fine. Thanks!
Last night we had:
BBQ roast quail served over toasted Israeli cous cous
Snow pea pods with soy/lime dressing
Cucumber red onion salad with yougurt dressing
And the first really good peaches that I've seen in the market...donut peaches cut up with blueberries. A great combination.
Food Shutter Bug Club (Part 1)
in Food Media & Arts
Posted
Wow..those are extreme close ups. Not really sure what you are trying to 'do' with these pictures. They are so close that you almost don't know what you are looking at. Particularly the bean picture..that could be any number of things....
Are you going for appetizing? texture? I would like more of a 'frame', meaning a 'frame of reference' for the photos. Some sort of contrast.
Aside from that...I'm starving and that meal looks mighty good!