Heidi the Pilgrim
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Posts posted by Heidi the Pilgrim
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I've successfully substituted zucchini for cucumbers in Bread and Butter pickles, and made zucchini relish from a recipe I orginally found on the web but have since altered to have more garlic
. It's really the only viable way I've found to preserve them.That's good to know - I am concerned about substituting anything because I don't want the acid balance to be off and kill people, y'know, but I wanted them to be a little different from the average pickle. I did make bread and butter pickles with lemon cucumbers a few years back and they were delish.
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There's a wonderful zucchini pickle recipe in the Zuni cookbook.
Is that the Zuni Cafe cookbook? I found that recipe online but was concerned that there was no water bath processing and they would only keep for a few months. Is it possible to water bath them for 10 minutes and get good results?
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Heidi, your limoncello looks positively gorgeous!
Great job. I hope your friends that are fortunate enough to be on your gifting list are appreciative. Perhaps you could add a tag tied on with a ribbon that has a few serving suggestions or cocktail recipes on it? There are some delicious limoncello cocktail recipes HERE.
Thank you Katie - I'm most happy about the bottles, I found them at a store called Kitchen & Company. Of course, my happiness was dashed when I tried to mail some and found that it was illegal to do so, in just about any way, so only my 'in person' friends will be enjoying it. I did make a swell little card, found a nice botanical drawing of lemons that I printed on business cards, and put a label on the back saying 'store in the freezer and enjoy very cold!' The recipes are a great idea though. I happen to like mine straight *hic*...
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Finally - the finished limoncello from the last batch, bottled up for holiday treats. This was filtered with a fine mesh strainer lined with cheesecloth - I tried it with coffee filters but it just plain didn't work. Does everyone else's look cloudy like this when they make it? IIRC I did let the sugar syrup cool before I added it. I don't mind the way it looks, I'm used to seeing it in frosted bottles.
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I am about to be overrun with tromboncino zucchini. I started growing them on a six foot bean tower, but the recent heat wave caused them to explode out the top like a fountain and they are now threatenting to eat my house. Only after I planted them did I read that the vines can get to 25 feet. Oh. DE-AH.
They're really a lovely veg, nice long seedless neck, not watery, not bitter. I think they'd make great pickles. Can I substitute them in any pickle recipe, or is there something special I need to do so as not to kill all my friends with botulism? I'm thinking of something sweet and hot, anyone have advice or good recipes?
Here's my little beauty... (a picture should follow...if not, I still haven't figured out how to post a photo).
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Homegrown hybrid tomatoes are just as tasty, if not tastier than many of the heirloom varieties, except for Cherokee Purple heirlooms, if you can get them to grow they're INCREDIBLE. My aren't doing anything this summer -- too many 100-degree days and nighttime temperatures in the 80s. All my tomatoes are the size of golf balls.
I have never had luck with the big heirlooms, never got even one Cherokee the year I tried them. The smaller ones and cherries are on fire - and they never took off until we had a heat wave - go figure.
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I was waiting for him to retort back with "Yeah... well... Your a plank!"
LOL...IIRC "Plonker" was one of his favorites in his other shows.
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However -- no one ever really fires back at Ramsay, given all his bravado, and just to see him shellshocked -- once -- was worth watching the rest of the episode for.
I don't think he was shellshocked thinking someone stood up to him (and I fully believe that Ramsay wouldn't respect anyone who didn't have the cojones to stand up to him) as much as he was totally gobsmacked at the stupidity and childishness of the comments from such a loser - when he said "you've just confirmed that I made the correct decision", to me that pretty much said what he was thinking. I give Ramsay a lot of credit, he was extremely restrained in his criticism of Keith, when he could have been downright lethal - and Keith could have used a good arse-kicking.
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i optimistically ordered an "heirloom tomato salad" ($12!) at a new place we tried last night. figured, well, it's nearly august--let's see what they got. sigh. the tomatoes were certainly not heirloom varieties--beefsteak at best...and they were crisp. (i cannot abide a pink, crispy tomato!)...well, there were two slices of yellow tomato...but if that one was "heirloom", i'll eat....that tomato. very disappointing. taught me to remember to be skeptical!
Hey - nice eggs - I want THOSE kind of chickens.
Heirloom seems to be trendy these days, and it sounds like the salad you got was nothing of the kind. Ripe tomatoes are a dime a dozen at this time of year, no need for crispy, or even pink. I grew 12 different varieties of tomato this year, all but one "heirloom", and they are far superior to anything I've had from a store. Then again, they're picked ripe, and not gassed. And mine are way prettier colors.
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In the EU, egg shells are imprinted (soy based ink, which can be washed off) with the "good before" date and the name of the farm from which the eggs came ... In the US, a firm is proposing to laser etch information on "lay date", source, etc. on eggs along with an ID number so a consumer could trace the egg's jouney from chicken to store ... BUT this firm is also proposing to sell "advertising space" on eggs to firms interested in reaching consumers ... and can apparently target ads to local areas!!
Giving freshness info is a great idea ... but do you want to be reading ads on your eggs?
I think geez Louise, advertising goons, leave me alone! I hate going to the theater now because you get blasted with 20 minutes worth of commercials at a painfully high volume before a movie - now it's going to be on my eggs? What's next, sound chips that play commercials when you open the box?
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I wish he'd eat something a bit more interesting that hotdogs. What about boiled peanuts, or something? Chitlins? He tried his best with pickled pig food, but it's not nearly as ballsy as Anthony Bourdain chugging a snake heart.
Where on Route 66 do they serve snake hearts? Less'n' of course you runs over it yerself.....
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Also, I'd like to nominate the Puerto Rico episode for having had the most delicious looking dishes/best food porn (in addition to the El Bulli episode of course) of all the shows.
Do you know what I loved most about the El Bulli show? I loved Ferran Adriia's almost childlike glee watching his guests eat every mouthful and waiting for their reaction. There was no pretense, just the joy of creating something extraordinary and watching other people appreciate it. That's passion for food.
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JohnL,Aug 10 2006, 02:31 PM]
Heidi-
I rather like your take on things.
I think we agree for the most part.
first--
The smoking thing--I believe there is not a lot of evidence that smoking has a negative impact on the palate. To the contrary, somewhere I read there is evidence that people and their tastebuds actually "adjust." many respected chefs and gourmands smoke.
Dang it, I knew I should have just posted the link
JAMA Smoking effects on olfactory
What that says is that smokers are twice as likely to experience olfactory deficits as nonsmokers, but that it's reversible proportionate to the length of time since they've stopped. Their taste buds "adjust", because they're damaged. I should preface this by saying I'm highly allergic to smoke, so the slightest whiff of it closes my nose and throat. That said, I can't imagine how anyone who is a chef, for a living, respected or not, can smoke and still think he can taste what he's serving - I don't buy it. I think anyone who's smoked and quit will tell you that they taste more and need less salt on their food. And having seen the PSA's showing an autopsy of a 32 yo smoker having plaque squeezed like cheese from his aorta is enough to make me believe if it can do THAT to your insides, what it does to your mouth and nose can be no better.
I digress....
As for predicting a winner.It is Heather that is likely to be offered a shot at working in one of Gordon's kitchens
She has potential to be a good chef--running a kitchen.
I think she is already a sous chef somewhere professionally.
She could do a good job running a kitchen.
I think she has a long way to go to running a restaurant.
which is why
I believe Virginia has the best shot at winning this thing.
She is simply too good in the intangibles areas.
I think Virginia's palate will win over Heather's competence - discerning taste is not something anyone can teach. And let's remember, none of them could discern spray cheese! My god, the salt alone in that will burn your tongue off.
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"Smoking" affecting the palate????
I would challenge your theory with one word:BOURDAIN!
He smokes like a chimney and eats everything in sight, but you can't ever convince me that smoking doesn't destroy at least part of your olfactory system - JAMA says so! It's one of the reasons that people gain weight when they quit, they say they can finally taste what their eating. Anyway.....
Really--I think the whole show is not about finding a person who can "cook" the best.
It is not about finding the best line cook under pressure.
It is a search for someone who can oversee a restaurant. Manage people. Understand customers and what food they will respond to. Someone who has some intangibles that translate into a successful restaurant operator.
Well, the show is in trouble! None of the contestants seem to be at all empathetic with their patrons, sending out half cooked spaghetti to famous chefs? Rubbing red sauce on overcooked lamb so Ramsay might be fooled into thinking it was rare? Also none of them are self-aware enough to be humble and contrite when they need to be, they've all been bellowing ego but I haven't seen one bit of humility, save Virginia when she declared she really didn't belong there. She at least has some cognizance of her own qualifications.
To get there. The idea is Ramsey tries to find not a superb line cook but someone who can do what he does.Someone he can "whip" into shape (sometimes literally). Someone who has the innate talents he feels are critical.
Nail on the head - innate talents - if indeed Virgina nailed his dish just by tasting, then he might be able to whip her into shape. But damn, she's got some growing up to do.
All the contestants have flaws--that is the challenge--what makes a good story. I would suggest that Keith was doomed back in the episode where Gordon warned him about displaying his "crack" to table seven and he continued to play the role of complete slob. That was two strikes--the first for being slobby the second for being so arrogant as to be unwilling to take a strong hint and change.What person past the age of ten would show up at your possible future place of employment with pants hanging off his ass and a baseball cap sideways? There's Gordo, looking all classy and spiffy in his jeans and leather jacket, and then there's "K-Grease" (the fact that he named himself that speaks volumes), looking like a severely overgrown, mentally challenged child.....the word 'professional' isn't in his vocabulary, but that's the way he 'rocks it'....
Heather has many positive attributes but her arrogance and cockiness are still in the way-hindering her progress.She spent too much time grousing about how Virginia bought Gordon's cook book (as flirting) and when Virginia bested heather and Keith in recreating Gordon's dish--Heather still didn't get it complaining Virginia must have read the recipe!
Heather might be able to haul ass and get stuff out, but her bipolar mood swings are scary, one minute barking and bossing and the next sobbing like a baby because the construction workers thought she was 'worst'. It's just a damn chicken sandwich with fries! Get over it....
really, it is Virginia who has developed/evolved the most over the course of the show.I think the fact that she was on the block so much and just continued to persevere is something Gordon really admires in her.
I laughed out loud when it came down to either eliminating herself or Sara- Sara thought she was going to fall on her sword, but noooooooooo......good for her for not being vindictive when she could have been, and for not giving up the opportunity when she had the chance. Sara had to go, evil wench!
Virginia is going to have to overcome her insecurities and run her kitchen and manage people effectively though.I think she needs confidence in her skills and her work ethic, but should Ramsay offer her an internship, that will either make her or break her.
That's the fun in all this.It is reality TV after all!!!!
Sanitized and scripted for your viewing pleasure!
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De rien. I suppose I ought to add "French snob" to the list-- or is that a tautology?
I think that depends on where you're from!
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I am completely on board with anybody who wants to ban fois gras. Production of fois gras is cruel and causes needless suffering. It's just plain wrong to inflict such an atrocity on the innocent French language.
Foie gras, on the other hand, is just plain delicious.
URGH.......quelle horreur! Many pardons for my lack of attention to detail, and it was, like, right there in front of me. I detest liver in any form, foie, fois, faux, French or chicken - all bad.
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have you ever been to a foie gras farm?
No I haven't, and if this is any indication of how it's done I don't want to. Fois gras farm
The main producer of foie gras in California is Sonoma Foie Gras. In July 2002, the Animal Protection and Rescue League (APRL), after weeks of research, found the location of the farm—hidden behind the Wilfie Egg Farm in Farmington, CA. Said one APRL investigator: “We could tell when we were getting close to the farm because of the smell. It smelled like a mixture of feces, vomit and death.” Upon reaching the farm, the investigators discovered rows of ducks covered with vomit and blood. Some of the ducks were so weak and overweight that they were helpless against rats who bit at their wounds. The APRL called the ABC-7 San Francisco I-Team in to cover the story, and further brought it to the attention of the national media. Currently, the APRL is suing Sonoma Foie Gras for violating California’s anti-cruelty statute. The actions of APRL show that a small group of dedicated activists can make a difference—helping bring attention to and possibly stopping foie gras production [6]. -
Virginia I think Gordon is going to keep for himself. She's a naive kid but has a superior palate, and I think with the right training she could eventually end up running one of his restaurants for him.
If I recall correctly, she was one of the only ones who didn't smoke - or at least I never saw her smoke - that alone could account for the ability to taste food. The fact that she nailed his dish either says she has a great palate or that she saw the recipe in his book - that would require reading, however. I wonder how long she'd last at Chez Gordon.
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Firstly, though slightly unwarranted, a big HEY-YO! to Keith for stepping up to Gordon during the elimination. I don't think Gordon saw that one coming; normally he'd tell someone to shove it or shut up or something. Fantastic!
Please, you gotta be kidding me! Stepping up to him? Shooting off his fat ignorant ten year old yap like that? If he's got half a brain (and clearly, they don't share even half between the three of them), he should realize that a) his comment about Virginia was juvenile and way wide of the mark, Ramsay has steered clear of Virginia and any impropriety, and b) at some point he may have to work - like hold a real job - in the restaurant industry. Who's going to hire this obese dolt who doesn't know the meaning of self filtering?
I seriously DO NOT understand this show, though. Virginia is a certified nut-job. She's been on the block, what, six times now? And each time she says the same thing, basically: I want this, I won't let you down (please), I'm willing to learn.
I have never yet heard ANY of them say anything intellgent when asked why they should stay. Not once. "I want to learn!" "I have to show you what I've got" "Give me a chance to show you what I'm made of". What a load of codswallop. How Ramsey stops himself from bursting out laughing is beyond me.
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Props to Bourdain for sacking up, bracing himself, and respecting the gestures everywhere he goes.
That's what I'm sayin'.......although to be honest it doesn't look like there's a whole lot of 'sucking up and bracing himself' going on - if there is he covers it well. That's one fearless eater having a great time from what I can see.
Me, I'm still all weepy over the Chupacabra puppy.....
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What's not food? Live octopus? I had it in Korea, albeit a much smaller one, and it's not "gross" or really too crazy, though it is a unique experience. I'd definitely classify it as a delicacy, though, since there is really no need to eat an octopus alive.
In my squeamish food world, there is a very blurred line between "delicacy" and 'what's the most disgusting part of the animal and how can we eat it raw?" Seal eyeballs? I call it "stunt eating", yet the Inuit who need it to survive call it delicious.
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I wish he'd eat something a bit more interesting that hotdogs. What about boiled peanuts, or something? Chitlins? He tried his best with pickled pig food, but it's not nearly as ballsy as Anthony Bourdain chugging a snake heart.
Brain sandwich anyone? *retch*
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That fate is reserved for the American laying hen, who passes her brief span piled together with a half-dozen other hens in a wire cage whose floor a single page of this magazine could carpet. Every natural instinct of this animal is thwarted, leading to a range of behavioral ''vices'' that can include cannibalizing her cagemates and rubbing her body against the wire mesh until it is featherless and bleeding. Pain? Suffering? Madness? The operative suspension of disbelief depends on more neutral descriptors, like ''vices'' and ''stress.'' Whatever you want to call what's going on in those cages, the 10 percent or so of hens that can't bear it and simply die is built into the cost of production. And when the output of the others begins to ebb, the hens will be ''force-molted'' -- starved of food and water and light for several days in order to stimulate a final bout of egg laying before their life's work is done.
May I ask if the same people who are concerned with how chickens are treated are equally as upset about the origins of fois gras? I understand the argument that banning fois gras is one more sign of eroding personal liberties in this country, (another conversation entirely!) but it strikes me as a bit hypocrital to insist on buying only free range organic meat and eggs while enjoying fois gras. I don't see any outrage by 'foodies' where the treatment of ducks and geese is concerned in the threads I've read. Just curious.
Loved the article - I think the people he was describing were pretentious, not snobs, I don't consider "food snobs" a bad thing. I've been accused of being a 'food snob' because I won't touch Cool Whip with a barge pole..imagine.
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I think Tony did a great job preparing us viewers with what was to come. I wanted to ask him about the seal feast when I met him on June 13 but I got side tracked by the Korea episode.
I've got nothing for respect for Anthony and I love NR - he always treats his hosts and their culture with honor and respect, no matter what is being offered up. Fascinating bit of history there with the Inuit and the seal - I could never have imagined it would be eaten the way the way it was. He's fearless.
The Korea episode was something else altogether. I fully admit to being the world's most squeamish eater, the still wiggling octopus that was suckering itself to the inside of their mouths put me right over the edge. If I put anything in my mouth that was still moving, projectile vomiting would ensue immediately. I don't know how he does it.....but I admire him for it.
Hell's Kitchen U.S. Season 2
in Food Media & Arts
Posted · Edited by Heidi the Pilgrim (log)
I think Virginia would have been doomed no matter who she picked, the "girls" would have done their best to sandbag her, and the boys would at least not be as vindictive - stupid, but not vindictive enough to sabotage her.
K-Greasy and Tom? What repugnant little toads. Tom has an ex-girlfriend like I'm an ex-astronaut - he's so revolting no one could be in the same room with him for longer than it took to feel nauseous. "Good lookin' guy'? In what prison would that be? He'll never work for a woman - he'll never WORK. PERIOD. He's screwed himself there, and he doesn't even get it yet.
I don't think either girl was mature enough to handle the job, it was a tossup, IMO. Virginia was at least honest enough to know she wasn't up to the task. Heather, had she lost, probably would have offed herself in one of the ovens. Gordon Ramsay is really growing on me - whether the show comped the tickets or not, I thought it was incredibly generous of him to give them both tickets to London to eat at his restaurant, and he was actually very sweet to them in the end. Well, except for the "F*ck you all" comment...LOL