annecros

These competitions are very important to the students. Hubby was teaching printing and graphic arts (and was chairman for VICA) at Albany Tech in Albany, GA when that culinary department broke out bad one year in competition. It reminds me of football rivalry - and we know how that goes in the South! Blaming the coaches for winning or losing is a sacred pastime. If I understand correctly, these culinary programs are geared toward Institutional Cooking (and no - that is not a bad thing at all, site the recent Daily Gullet article "Cooked" part one here) where Jeffrey Henderson traces his transition from learning to cook in a prison kitchen to his eventual success in fine dining) more than on fine dining. Although event catering got its fair share of attention in the curriculum. Many of these students are adults that need a fresh start, kids who do not perform scholastically for one reason or another, or are those who cannot afford the Big Box Culinary Schools. I think it is a fine way to offer an opportunity to learn the skills needed to operate in a kitchen, cater a large group, and appreciate the financial workings of purchasing/pricing. He/she probably learns very quickly that they make good munchies the first time they give them a whirl in the classroom! Seriously, though, teaching that 19 year old pot smoking hippie (clearing my throat self consciously, as many of a certain age might) about microgreens and Trotter-esque microportions would be very progressive of an instructor in Asheville. Where else would these Asheville students get that exposure? The basic premise of Adult Education in the Tech School's is that adults learn by doing. I'm not sure that Asheville has cornered the market on this sort of individual, either. I am sure that CIA has their fair share of this personality type.

I like the cast iron idea. You'd have a grill, griddle, and fryer - and even might be able to pull off a simple baked item in a dutch oven.

How exciting! What did the winning team do last year, and why do you think they landed in first instead of your team? Know your competition, and where the bar is set. Also, who are the judges? Foodie or nonfoodie types? How many servings? What was your dessert, or is that new for this year? What's your budget? I see from the web site that the competition is in San Diego in April. Avocados? Hispanic is pretty trendy these days, and tends to lend itself to the stove top and knife work.

It is incredibly audacious to set out to write a reference based upon the Strunk and White model. Hell, I was a clueless advertorial writer for a small town newspaper in the early 1990's, and by God my publisher practically smacked me across the face with "Elements of Style" and I am so glad he did. We only paid lip service to it in college, and I was an English major and a personal pet of the creative writing people. If it were not for Strunk and White, I would not have been nearly as successful in my first real, live writing job. I sold a bunch of ad space. I also figured out how to break the rules in an effective manner. I owe those old guys a hat tip for all that. I think that "Elements of Style" became what it is after publication. Essential. It is incredibly difficult to set out to write an essential reference from the get go. Good on Ruhlman for taking it on. It is a high bar to set for one's self. I would be pretty sure I could jump it before announcing it, though. But then again, maybe it is like quitting smoking. Other people's expectations are what makes it happen. If you announce it, you are obligated to follow through.

hi anne you mean presalt in and out? kosher salt or does it matter do you put butter under the skin or put cheesecloth over the top brushed with butter? i am roasting so may i shouldnt brine thanks for the answers e1 s ← Sorry I am getting to this so late. It was a big day here, and I am still a bit shell shocked! I use Kosher salt regularly anymore. Once we got used to it, the Iodized table salt bothered my husband and myself. Just a light rubbing, then when you prepare the turkey for roasting, be sure to wipe of the excess. I also use the Martha Stewart method of melting the butter, then soaking up the melted butter with the cheesecloth then laying it on the top of the turkey covering anything on top that is exposed. Keep it moist with basting, pull it to brown the skin for the last hour. The wine goes into me, not the turkey, but I do add turkey stock if I need more liquid. I also chop fresh herbs that get laid on the breast before the cheesecloth goes down. Hope everything came out well for you, be sure to report back!

Eh, the dressing was a little off this year. I used some packages of Jiffy Corn Muffin mix to fill it out, rather than baking from scratch (I know, it wasn't on whit easier than mixing up my own cornbread) and the cornbread was too sweet for my tastes, but others swore it was the best ever. Note to self: Next year, twice as many pigs in a blanket. Overall, everything else timed out and hit the table perfectly. Surprise big hit - Camplbell's Freaking Green Bean casserole. I didn't follow the recipe exactly - I used frozen green beans and added some butter - but it was scarfed up completely. It was actually pretty tasty. Go figure.

Thanks for posting this. A fishing cabin in Carrabelle was our vacation destination when I was a kid. We made four or five trips every year. Sorry to hear about the real estate situation. Some of the best seafood around can be found in the Big Bend. We literally would have never eaten seafood in our family growing up as Mom wouldn't cook it in the house. It "smelled the house" up too much! She certainly had no problem reheating a pot of collards though. Funny.

Oh man, Flakovitz closed in West Boca? Sad, the lines were around the building when they opened the doors in the AM on the weekend. I had a hard time finding a bagel with a decent crust in Palm Beach county when I was living up there as well. I guess I blamed it on the water or something, but you may have a point about the dentally challenged. The Deli Counter at "The Boys" up in Boynton used to be decent for carryout - but they of course carry a more PanEuropean selection than they do Jewish Deli.

Thanks Chris and Janet for the input. I guess I'll need to read it myself to determine if it is applicable. It is odd that my perception of where this book's niche is not in my collection (I have no problem finding a recipe for veal stock) but in my children's. It would be nice to demystify some things for them, and they tend to not take my word on some things. "Sure, stock making is easy for YOU mom." as they roll their eyes. I'm not sure where I got that perception from - probably a combination of the marketing, Ruhlman's own words, and the reviews here - and since I have never read the book, perhaps I am wrong. But, let's face it, in the world of sales - perception is reality.

Well, we are certainly getting a foodie's slant on this book. I was considering purchasing four - seriously. Each year I gift every one of my children with a cookbook or a food/reference sort of book. This is my evil plot to insure that someone will be able to feed me decently when I am old and toothless. Veal stock would do well in this application. I'm wondering if I shouldn't go straight to McGee for them this year? Or will reading "Elements" stage them for McGee next Christmas? I mean, McGee is sort of intimidating. They need something - as they have become dependent upon "Mom cooks that" sort of lazy eating. I would like for the eventual grandchildren to eat well. Is this book Freshman material?

Baggie of sliced turkey on the top shelf of the fridge, out of hand, whenever I am walking by and thinking about it. I think it is safe to say, if you need a recipe for figuring out how to use leftover turkey, you probably aren't the person who should cook the turkey. We also overcook, and send packages out on the wind for the four corners of the earth.

Overnight is fine. I think you will be pleased with the results - it does do something very nice for the flesh. I'm not big on citrus either, so I go with cider, ginger and onion. Thyme and Sage. I'm a skin person, so the only time I brine is for smoked turkey. Roast Turkey I presalt and leave open in the fridge overnight, then go cheesecloth and butter the first two or three hours.

Not bonus; onus. ← What free goodies? WHAT FREE GOODIES? WHERE ARE MY FREE GOODIES? ← Dude, you need to get your name to the local PR types. Hell, even I get invited, on occasion, to free dinners, tastings and the like. These things are full of the local blogger types (and fine people they are, too). Sadly, invites have dropped off of late. Whether I was insufficiently industrious in writing up the gatherings afterwards or PR strategies have changed, I know not. But it was swell while it lasted. Possible that you're not invited because even in Miami there's only a limited number of restaurants eager to advertise: "as recommended by Daily Cocaine!" ← You may be right, BB, although I believe they did a survey and it is now the #2 Most Popular Dessert Item after flan! (Was #1 for a long time.) ← hehe, people get tired of Flan pretty quick. Seriously, did you think that "Daily Cocaine" as the title of your blog would garner interest and traffic, or did you want to stir up controversy? And therefore interest. I think that a writer really needs a certain number of readers to really validate themselves. I have written many things that others will never read. There are, of course, writers who compulsively insist that others read and approve. Is there a connection between the offering and the readership? Does it make an individual a better writer that more read, or is the writer good anyway?

Ok, reporting on Delaware Chicken and Seafood: On November 8, 2007 - No selects. Medium, Large, Jumbo and Colossal. Per pound pricing: M - 13.99 L - 21.99 J - 30.99 C - 35.99 Bought 1lb of Large, 5 claws. Plenty for my late lunch, and as good and fresh as I have ever eaten! Those mediums look like a deal. I am sure there is more shell to meat in those than the Large's though, and if I'm eating them I want to make sure I get enough.

I think it is already too late. Siegers Seed Company out of Holland, Michigan is introducing a "New Hybrid Heirloom" in their catalog - "Grandma's Garden." Click here because you just can't make this stuff up From the catalog description: "Hybrid" "Heirloom" "Heritage" All in one sentence. I think the marketing people should get extra points for working the term "old word" in there. This is a commercial seed source, so look for "Grandma's Garden" at the Farmer's Market soon.

Now, I'm going to have to do a pricing/scouting trip for claws tomorrow. Hubby is traveling on business, so he'll never know I had a plate of stone crab without him. Hey maher, Publix down here carries the "Jonah" crabs year around as well. Much cheaper, but as you say, just not as sweet.

Pound cake batter. There is just something about it.

The guys at Delaware Chicken and Seafood have me spoiled I guess. I wouldn't buy them at Publix, for sure, but these guys have it wired. On 441 across from the Hard Rock just south of the overpass. I call them in, ask when the next delivery is coming in, and the counter guys will go in the back for me. They turnover a lot of seafood - and make crab cakes and soups and such with their inventory after it's a day or two old. The restaurants down here are just hit and miss for freshness most of the time, and if I'm spending that kind of money I want a hit. I'm a bit stingy like that. Nothing wrong with driving out to the beach for a stone crab picnic, either.

That tomato soup looks great, and is something I will cook for myself when my toms come in, but the Festival is the first week in Many, and the USDA zone is 10. I looked up the average high for May for Ruskin, and its 87 degrees! We are zone 10 as well, and sometimes we even see low 90s in May. That's why I was thinking something cold. Maybe even a gazpacho aspic? Afraid that might melt, though.

I don't see why not Kerry. A great chutney may just win the day! I'm getting a bit silly, and excited about this. Sort of like Christmas. I always overdo Christmas. Mission and all that.

Just asking, but is this decent Mexican without swimming in cilantro? I don't like cilantro, except in very measured portions and only a hint.

I will not eat stone crab out. Ever. I am not too keen on the mustard sauce everyone serves them with, and they are more reasonably priced in a decent market. I know, you are in Miami and have to eat at a stone crab place. I would seriously recommend to a real eater to just got to a market, buy them by the pound, go back to your room with a lemon, and have at them. They have to be sold cooked. If you happen to have a microwave or kitchenette, so much the better. Melt some butter. Some places even sell that mustard sauce on the side, but as I said, I am just not that keen on it.

Ruskin, Florida is of course famous for tomatoes. The Tomato Festival is one I have been pining to attend. As the patron saint of lost causes, I find Ruskin, Florida and its history to be especially shiny and attractive. Well, I've always thought I could compete in a cook-off. This seems to be a good starter competition. Not too many entries, I could probably slide in under the wire. I've got three dozen heirloom tomato plants started, and plan on starting more over the growing season (almost year around down here) but I need a recipe that will knock the socks off. I make a great salsa, but intuition tells me that everyone will do that. Have an email in to the organizers about criteria, but was able to dig up this little blurb: Found at Bradon Times. Eh, chump change. But then there is all that glory. Gazpacho? Killer gazpacho, maybe? Any thoughts out there? I know I can count on you guys, and I have until May to figure it out and play.

Anne, think of it as a sociological experiment. I'm in need of a couple of vegetable side dishes. We're going to my SIL's, and I always do the veg. Glazed carrots need not apply; I've done them too many times. ← Oh honestly . Just make the green bean casserole. It's comfort food. It's been around a long time. Isn't Thanksgiving about making people happy by serving food that makes them happy? Make her happy. It's one day out of the year. ← Yeah. I'm gonna do it. I should probably take pictures. Maybe my next avatar? It is honestly bugging my hubby (his daughter) worse than it is me. Oh well, he'll just have to suck it up and be a man. Jamie Lee, they are so good! And incredibly good for you. I have converted many to rutabaga. It's a hard job, but somebody has to do it. I don't get the combined mash either. I want rutabaga with my rutabaga. With a little butter, brown sugar, and actually some pork fat when I am being especially bad.

Thank you so much for that! We do have some exceptionally good food here - and are justifiably proud of it. I've read your updates so far. Yes, the strawberries and cayenne at Michael's are an amazing thing. I wouldn't give up sex for it, but they are amazing. I am not that into sweets either.