srhcb
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Posts posted by srhcb
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Any preferences at your place? Or, do you prefer them not cut?
Personally, diagonal. But for the grandkids, (actually GF's), aged one and four, (who never eat the crust anyway), I cut them into animal shapes with cookie cutters and eat the outside edges myself.
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Fire the Cop.
Fire the Superviser.
Promote the cook.
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September is National Honey Month!
Just last night, just by chance, I was going to toast some wild rice bread and noticed I was out of jelly/jam. It was Sunday night, and nothing conveniently located would be opened except convenience stores.
I did have a jar of honey in the cupboard though, so I buttered the toast and gave it a thin coat of honey.
mmmmmmm mmmmmmmm mmmmmmmmmmm
Does anybody have any favorite honey recipe to share?
SB (my regards to the bees
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All that will be left is the Seven-Eleven and the Mall, Fresh Market and everyone striving to be Paris Hilton or her male counterpart. Whoever that is.
Then again, perhaps future "old-timers" will amuse themselves sending mind-to-mind-mails about the corner the old 7-11 once stood on where they had their first Slurpee?
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Ever since this topic was first posted I just knew I had to have a country store story stored somewhere in my memory.
Today I went out to visit my friend Bob at his cabin about twenty miles north of town. On the way I passed an oft-remodeled country store my friends and I used to frequent when we were in high school. Back then it carried a few groceries, minnows and fishing gear, and also served as the area Post Office, so it basicly featured three basic needs of rural living; beer, bait and stamps.
The owner was illiterate and innumerate. He could count money, but that was about it. As a result, anybody who could even come close to passing for the legal drinking age of 21 was able to buy 3.2 beer there. Brands like Black Label, Fox Deluxe, and our favorite, White Label (not too bad if it was ice cold) sold for 99 cents a six-pack!
My friend John "Luke" Lucas was not only very tall for his age, but had a deep voice and could grow a full beard by the time he was fifteen years old. I can still picture Luke coming out of the store carrying eight six-packs stacked on the tips of his fingers and tucked under his chin!
When I went by the store today I noticed a sign advertising the availability of cappuccino!
SB (how times change!
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So when you tackle bolillos in your home, here's a recommendation to use the King Arthur Bread Flour. I recently made some bread at home and then went down to our local, best panaderia to compare flavor.
It had to be the flour.
Thanks for all the information.
I'm a big fan of KAF, but I'll all out right now. Maybe I'll wait until I replenish my supply to try and make Bolillos.
In a bit of cultural cross pollenization, I think they would be very good for locally produced porketta sandwiches!
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I've just never been into grilling. When we had people over for a birthday party GF's daughter and her BF brought over their small grill to cook up some home-made sausages and some hot dogs for the kids.
The rolls they brought for the sausages were excellent. Light but chewy, with a very thin crust. I looked at the bag they came in .... "Bolillos" .... from Wal-Mart!
I figure I can make as good, or better, if I had a recipe.
Anybody have a favorite Bolillo recipe, or a few tips?
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I'm kinda surprised at the reactions. Usually eGulleters are willing to dive in and try just about anything.
That's kind of what I was thinking.
The KAF recipe may not produce the more artisan-style looking loaf people most people associate with other no-knead bread recipes, but there's no reason all no-knead breads should look or taste the same any more than regular kneaded breads do.
The photo referred to may not do the KAF recipe justice, but even if it does produce a somewhat heavier loaf it would probably make good sandwich bread?
SB (inclined to give KAF the benefit of the doubt and try the recipe
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Time keeps marching onward, and we all have to get off the trail sooner or later.
I've been buying, eating, and recommending, Russ Kendall's smoked fish for over thirty years now
.I guess the best I can think of to my respects is to simply say:
Russ Kendall's makes the best smoked fish I've ever had!
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.... the old guy making pasta by hand was sweet and heartbreaking all at once.
This is where Bourdain really shines. A lot of tv hosts get by being satirical, cynical, or even snarky. Tony can go toe to toe with them in that regard, but still treat a subject like this with the respect, even reverence, it deserves.
SB
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Certainly nobody twigged, and I can't *prove* that there was a smiling conspiracy at the back of the house to keep my nose out of the reading matter -- but I can tell you that even though there was only one name on the reservation, I certainly didn't dine alone that night.
It was great.
Perhaps your name is similar to that of a prominent local food critic?
SB (doesn't think he could pass as "Zagats", but it might be worth a try?
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Maybe I'll have to "sweeten the pot", ie: throw something else in on the deal?
Maybe. What're you offering, sweetie?
Minnesota Wild Rice, hand harvested and parched (processed) by genuine Ojibway Tribe members, perhaps?
And, before getting into your nicely done "digest" of the current issue of Gastronomica, I'd like to point out that there have been nearly 70 views of this topic over the past 24 hours. (Big Brother is watching
) Even if several have been Carolyn, Karen and I checking on each others replies, that still leaves a awful lot of lurkers? Okay, here's more articles from this issue: "Kills a Body Twelve Ways" (bread fear and what to eat) (looks worthy of interest to me); "Policing Pleasure" (food, drugs and politics of ingestion) which asks and maybe tries to answer the question "Are we entering an era when government will define certain foods as unhealthy and therefore, illegal? And if so, how do we feel about his future healthy-food-only world?" (Hah! Illustrated by Bosch's The Seven Deadly Sins! )Other than the Bosch illustration, nothing there to entice me.
From there we go to Tequila, Mexico then on to "Labor, Migration, and Social Justice in the Age of the Grape Boycott" then "Can't Stomach It" or 'How Michael Pollan et al. Made Me Want to Eat Cheerios' (ya gotta love it ) which has some lovely color photos of big tummies and behinds as decor to the article; then on to Vertical Farming which shows a vertical farming tower, very high-tech-looking, which is something about medical ecology.Likewise, except possibly for the "lovely photos" of behinds, assuming the adjective "big" was in reference to the tummies only.
"Understanding Receptivity to Genetically Modified Foods"; "Growing Resistance: Food, Culture and the Mo' Better Foods Farmers Market" which speaks of food justice and racial empowerment; "Risky Food, Risky Lives" on the 1977 Saccharin Rebellion; " 'Saving' Soul Food" (accompanied by Milton Bowens Southern Patterns and Rituals No. 2).No thanks.
Yes, there's more. "A Heretic in the Church of Food" a personal essay about a guy who opens a restaurant which ties food ideas into religious concepts; then Ken Forkish (ha ha great name for a chef!) writes about his artisan bakery in Oregon.Perhaps.
Books in review include (this is not a complete list) "The Gospel of Food", "Omnivore's Dilemma", and "Market Day in Provence" by Michele de la Pradelle, "The Big Oyster", "Black Farmers in America" by Ficara/Williams; "A Baghdad Cookery Book"; and "Real Food - What to Eat and Buy" by Nina Planck.I've always considered the book reviews to be one of Gastro's strong points, and usually at least skim through them. I have purchased several books based upon these reviews.
(btw: CT's post may have set an eGullet record for highlighted double-underscored cites?
)Finish up with our dessert in lagniappe by jocelan hillton, which is a Happy Meal entitled "Happier Meal" a tiny handful of a tray with happy meal foods all out of felt.I liked that!
SB (has always been partial to felt
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I can use my knives left handed. The only one that cannot be properly used left handed is a bread knife for some reason.
This is the most easily noticed and common manifestation of using a "regular" knife left handed. It's due to the serrations.
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Those are bauerenwurst, weiswurst, chorizo, andouille and quark which I will use to make tzatziki to go with the spiedie later. I also picked up Westphalian ham and Black Forest ham for sandwiches.
What flavor quark did you buy? Up, down, top, bottom, strange or charmed?
Seriously: I haven't heard of this outside particle physics before. It looks like a dairy product -- what is it exactly?
Oddly enough, there is a dairy product connection to the use of the word "quark" in physics.
From Wikipedia:
The word was originally coined by Murray Gell-Mann as a nonsense word rhyming with "pork". Later, he found the same word in James Joyce's book Finnegans Wake, where seabirds give "three quarks", akin to three cheers (probably onomatopoeically imitating a seabird call, like "quack" for ducks, as well as making a pun on the relationship between Munster and its provincial capital, Cork) in the passage "Three quarks for Muster Mark!/Sure he has not got much of a bark/And sure any he has it's all beside the mark."
Note: This is in reference to the City of Munster, where Munster Cheese originated, which is completely different than the American Muenster Cheese.
SB (who say physicists have no sense of humor
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Even most lefties don't realize that knives are right-handed! You can cut left-handed with them, but some professional grade knives are available with the bevel cut on the other side of the edge for southpaws.
Coincidentally, when I was at my local Ford dealer's today I saw my old retired left-handed one-eyed ex-rodeo bull riding butcher, Dave. He has some mighty mean looking left-handed cutlery!
SB (inventor of the Left-Handed-Flying-Pink-Pig Pen)
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If I have old herbs and spices sometimes I add them to my homemade dog treats. Dogs like new tastes, and some herbs are said to provide healthy antioxidents.
They like rosemary, sage, thyme, oregano, tarragon and star anise. Parsley helps to freshen their breath.
Dogs SHOULD NOT eat nutmeg, cinnamon or chili pepper.
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The question of why more people don't post in this topic is interesting. It doesn't look like there's a lot of discussion going on in the other digests either though. Maybe the perception of the digests is that they are reference tools, to be read but not commented on or discussed?
I suspect that might be the case, despite my own continuing pleas for more feedback.
On the other hand, there are articles here that do have a spark that is not found in the same way anywhere else. If indeed everything is art and then there is good art and bad art, then in the realm of food magazines, Gastronomica is better art than not.I agree. That's why I feel so bad
/get so mad when their content disappoints me.SB, I completely understand what you are talking about with the politics thing as opposed to food clear of it.I won't argue that food and/in politics aren't worthy topics for publication and discussion. I read several political journals which rarely cover food issues, and I wouldn't object at all if they did.
Personally though, I like to read about food to get away from politics.
And do take up SB on his offer to send you the magazine. It will make him happy, and we do need to have that happen tout suite. He tried to pawn off some issues on me last month in a PM and really I think he just wants to clean the house but feels guilty about getting rid of perfectly good reading matter.Maybe I'll have to "sweeten the pot", ie: throw something else in on the deal?
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Carrot Top and Srhcb (since it seemed we three were the only ones reading the magazine) - This will have been the first issue since its inception I will not receive...
Do you think I should run out and buy a copy or am I okay going on in life in blissful ignorance?
Carolyn,
I know there are at least a few other Gastronomica readers lurking here amongst the eGullet posters because I've had communications with them. (to say nothing of the 36,355 views) Why they don't feel comfortable expressing their opinions here has always been a mystery to me.
I could send you my copy of the Summer 07 Gastro for your perusal. Then you could decide if you wanted to keep your collection intact.
Or, you could wait until they have another back-issue sale? There was a flyer included with this issue offering these for $5/each. That's cheaper than a subscription, and most Gastro content has never really been very time sensitive.
SB (that is, unless they begin publishing commentary on electoral politics next
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The best thing I've seen written on the subject would be MFK Fisher's "A is for Dining Alone" from Alphabet for Gourmets.
It contains the story of Lucellus, a Roman general famous for hosting lavish feasts.
One evening, although no guests were expected, Lucellus ordered his cook to prepare an especially fine meal.
When the cook questioned the wisdom of preparing such an elaborate dinner when there would be nobody else there to partake, he replied it was even more important than usual, since "Tonite, Lucellus dines with Lucellus".
SB (gotta admit he had a pretty good point?
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In the spirit of the tone of the issue though, which is that of people who move somewhere new who continue to prepare their foods from the countries they left behind but in a new place where all the "authentic" ingredients are not always available in all locations they may move to, I would think the spirit of the issue and the spirit of the actuality (of having to make do with what does exist in terms of ingredients) of being an immigrant in a new land is being followed.
..............................................
I also believe that the target group of Gourmet readers may be different than it was some years ago (though how many would take a bit more focus for me to figure out, and I don't really care all that much, so . . .
). The Gourmet that used to be primarily a higher-income journal is now more broad-based. Let's put it this way: we used to live in a culture where we had some "gourmets". Not a lot, just some. Now we live in a culture where everyone and his neighbor is a "foodie". We are a land populated by foodies. Foodies exist in all of our economic groups, but exist en masse in our aspirational middle-class. The aspirational middle-class is the one that is striving in manners and matters of social knowledge to reach the upper middle-class but has not done so in economic terms yet. It seems to me that Gourmet has expanded its focal readership en masse to this group. It would have been silly of them not to - it just seems to make sense. And being aspirational does not equal being in the place where the aspirations are leading to - it means taking on manners and ways of things not yet really affordable or managable, yet where the "look" is important.In other words, Gourmet magazine has, in effect, "immigrated" in time, and is adapting to a new culture while trying to remain faithful to its heritage?
SB (might pick up a copy
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Cleveland. Best. Episode. EVER.
Well .... second best, after Nori in Korea.
Many of the immigrants to Minnesota's Iron Range, including my Serbian grandfather, spent time in Cleveland's steel mills on their way here to work in the iron mines, so we still have distant relatives there. A lot of the people and culture look strangely familiar.
I would KILL for one of those cabbage rolls..........Around here those are called "sarma". They're a fixture at every local wedding buffet and funeral dinner. There's always been a big dispute whether they should have tomato in the sauce or not.
Also, I was never a big fan of Ruhlman before, but figured any friend of Tony's had to be okay. He really came across as a good guy in this show.
SB (knows a family named Sokolowsky
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Is the journal of food and culture becoming the journal of food, culture, and politics?
One could say that politics is a component of culture, (too large a component in fact), and there are already plenty of publications covering that ground.
Gastronomica, for all its footnotes, used to have a feeling of playfulness about it which I found appealing. Now it seems to take itself far too seriously.
SB
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.... I promise to tend to that matter before unwrapping my newest issue.
Having dispatched the Twain article to my personal dustbin of history, I opened the Summer '07 copy of Gastro.
I'm exaggerating only slightly when I say that nearly every title contains the word "politics".
There's a pretty good chance I won't ever pick up this issue again.
SB (and a real good chance I won't renew my subscription)
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I had certainly never associated him with food writing until seeing the Gastronomica article. The subject is deserving of an eGullet post, and I promise to tend to that matter before unwrapping my newest issue.
SB (Honest!
)I got about one-third through the article and lost interest.
About the only thing I found worthy of note was the inclusion of catsup on Twain's list of foods he remembered fondly while living in Europe.
SB (although it's placement on the list, seperated from "Mashed Potatoes" by just a period, might have interested MFK Fisher?
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Honey
in Kitchen Consumer
Posted
And, of course, there's always Peas With Honey?