Shel_B

Here's Chris Kimball's new project. I just signed up for the free charter issue of his new magazine. http://www.177milkstreet.com/free-charter-issue-1/

I watched the latest available episode of the show a few days ago, and there was a scene with Vivian and her mother in mom's kitchen. At that moment I realized one of the reasons I enjoy the show so much: it reminds me of Madeleine Kamman's book When French Women Cook, one of my all-time favorite cook books, which is just as much a memoire as it is a book of recipes and techniques. What I liked about the book, which is in so many ways mirrored in the television show, is that Kamman visits, either through memory or actually visiting the kitchens and cooking with various French women, often cooking local and regional recipes. Kamman frequently talks just as much about the people, the regions, and history of the area as she does writing the recipes for our enjoyment. I do believe that Vivian's book could just as easily be called When Southern Women Cook.

That's exactly what the linked article says: [McD;s) has been testing the service at about 500 of its more than 14,000 domestic stores. Customers in those stores order at the counter or at kiosks and sit down and wait for an employee bring out their food, a change that McDonald's says improves customer satisfaction.

It's that time of year again, and these are some of the cranberry recipes I've been using for the holidays over the past few years. They are simple to prepare, easily transported, and a little different and fun to eat. Perhaps you'll try one or both. My Cranberry Salsa "The Tropics meet New England" 1 12-oz bag of fresh cranberries 1 clove garlic 1 or 2 jalapeno or serrano chilies (I usually use one of each) 4 TBS finely chopped cilantro (I like cilantro, others don't - adjust to taste) 3 scallions, minced Juice from 3 limes (about 1/3 cup) 1/2 cup sugar (I often use less - adjust to your taste) salt and freshly ground pepper to taste 　 Boil cranberries for about a minute in one quart of water. Drain well. Mince the garlic and seed, devein (if you like - probably a good idea if you want to keep the heat down) and mince the chili peppers. Combine with chopped cilantro, scallions and the cranberries in a mixing bowl, and mix by hand, squeezing some of the cranberries to a pulp and leaving the rest whole or in large pieces. Add the lime juice, sugar, salt and pepper to taste. The salsa should be a little sweet, a little sour, and nice and spicy. 　 　 Cocodrilo Cranberry Citrus Salsa makes approx. 4 cups 2 cups cranberries (fresh or frozen) 1 cup chopped yellow or red onions 1/2 cup fresh orange juice the zest from 1 orange 1 jalapeno chili, seeded and chopped 1/2 tsp. ginger 2 Tbs + 2 tsp brown sugar 1 tsp. honey 1 1/2 Tbs rice wine vinegar 1 Tbs hot sauce (I like this or this or this best) 2 T. chopped cilantro 　 Combine all ingredients in a saucepan. Bring the mixture to a boil, then remove it from the heat and let it cool while stirring carefully - try not to split the cranberries! Chill before serving - or serve the sauce hot. 　

I don't care for it very much, either, but every now and then I need a few strips for a specific purpose. However, I do appreciate excess in all forms, and for you bacon lovers, well, Click Here.

This issue has been on my mind for a while: can growing fruits and vegetables hydroponically be considered organic? Here's an excerpt from an article I read this morning. What are your thoughts about hydroponically grown produce ... can it be considered organic? Here are some links to articles about the issue Click Here and Here and Here A 16-member task force established last year by the National Organic Program reported back to the NOSB in July with an extensive report about current technologies and practices being used and examining whether and how they align with the Organic Foods Production Act and USDA organic regulations. In Red Sun Farms' high-tech greenhouses, individual tomato vines grow to 40 feet in length. Red Sun Farms grows organic tomatoes in its Dublin, VA, greenhouse without herbicides and uses compressed coconut husks as the growth medium In essence, the task force supported “the historical premise that organic production should take place in soil,” but noted that the decision is ultimately up to the NOSB. “This will be a very important recommendation for the future of organic certification,” the task force report stated. “No matter what one thinks about which path is best, we can all accept that many in the organic community are opposed to the inclusion of hydroponic as organic. Failure to address that concern will inevitably undermine public and farmer support for the USDA Organic label.”

Yes, it's part of my favorite "travel trilogy" consisting of Steinbeck's Travels with Charley and Bill Bryson's The Lost Continent. All three essentially set out on the same adventure, exploring the United States ...

Hi ... it's been more than six years since I've made these, but I recall that the recipe made about two dozen. Memory tells me that I made balls about 3/4 to an inch in diameter. Bishop just scooped the batter up on a spoon and fried them with little, if any, forming. That works very nicely, gives perhaps some more crunch and crispness. Let us know how things worked out.

Shel's Version of Bishop's Hush Puppies These are called "Bishop's Hush Puppies." Bishop was a maintenance man at Texas A&M and became somewhat of a celebrity for his hush puppies. It was said that he'd often have friends and co-workers over for a feast of catfish, beans, coleslaw and, among other things, his famous hush puppies. Latecomers were in danger of missing out on the 'pups, so the guests always arrived on time for Bishop's parties. I got the recipe back in the late 1980s while on a several month driving trip around the US, following, in part, William Least Heat-Moon's journey as documented in his book Blue Highways, and stopping in Dime Box, TX. just because the name sounded interesting. Texas A&M is nearby, in College Station, and, through the recommendation of a local friend, found myself at Bishop's place where I sampled his puppies and was able to get some idea of his recipe. Ingredients 1 cup each water ground white corn meal (140 grams) and AP flour (120 grams) 2 tsp baking powder 1 tsp baking soda 1 1/2 tsp Diamond Crystal kosher salt 1/2 tsp fresh ground black pepper 1 medium yellow onion, finely chopped (Texas 1015's are great when in season) 4 scallions, including tops, finely chopped 1 or 2 jalapenos, seeds removed, diced fine 1 roasted and skinned sweet red pepper, finely diced 1 1/2 cups buttermilk 2 large eggs frying oil 　 Directions Combine the first 9 ingredients in a large bowl. In a smaller bowl stir together the buttermilk and eggs until well mixed, and then add to the dry ingredients, stirring well. Pour some oil (1/2-inch or so) into a heavy cast iron skillet (I guess you can use your deep fryer) and heat until almost sizzling. HOT! HOT! HOT! Drop batter into oil by tablespoonsful and cook over moderate heat until browned and puffy then, if using a skillet, which is what Bishop used, turn and brown the other side. When done, remove with slotted spoon, drain on newspaper or paper towels. Keep oil hot and, if using a skillet, add more oil as needed to maintain depth. These are very good with catfish or 'cue and Terry Bryant's Carrot-Cayenne Coleslaw.

While travelling around the US over the past years, I've come across many similar salads, most with prepared dressings and poor ingredients. Here's my take on what some would call the American standard salad. Shel’s Middle America Salad with Chunky Blue Cheese Dressing 　 Some hearts of romaine or iceberg lettuce wedges fresh tomato wedges rinsed, drained, and dried red kidney beans (optional) thin slices of red onion (optional) a few thick sliced bacon slices (optional) 1 Tbs best quality mayonnaise 1 Tbs good quality sour cream 1 Tbs fresh lemon juice or about 1 Tbs lemon zest, or combination About 1 cup or more rich buttermilk 4 ounces Maytag or similar blue cheese ½ tsp Diamond Crystal Kosher salt dash or two of dry mustard (optional) 　 Divide the blue cheese into three pieces. Take one piece and chop it very fine. Take another piece and chop it medium fine, and chop or crumble the third piece in larger chunks. 　 If using bacon, lay the bacon strips on a roasting rack over a cookie sheet and bake in a 375-degree oven until crisp, about 20-25 minutes. Remove when cooked to your liking, and set on several layers of paper towels to compete draining and to cool further. Cover with a few more layers of paper towels, and pat bacon dry, letting the towels absorb as much grease as possible. You can also put the bacon into a cold oven, and the slower heating will render a little more fat. Of course, some people enjoy a fattier bacon, so skip some of the drying/draining steps. 　 Put the mayo, sour cream, and the very fine pieces of blue cheese together, along with the salt, into an appropriately sized glass or stainless steel bowl (preferably one that comes with a tight fitting lid, but you can use plastic wrap to cover - try not to use plastic bowls as plastic can sometimes impart a taste to whatever is stored in it, especially if you’re storing the dressing overnight or for a couple of days) Using a fork or small whisk, mix together well. If you like you can put the mixture and about ½ cup of buttermilk in a blender or food processor for a few twirls or pulses to incorporate and smooth the mixture, but it’s not really necessary to do that, plus it makes more mess to clean up. 　 When all of the above is nicely combined (don’t over mix) add the rest of the blue cheese and optional dry mustard (start with just a pinch or two) and gently mix together very well by hand. Add more buttermilk a little at a time, mixing well with each addition. When you get the taste and texture to your liking (you may want to add a little more salt, a pinch or two more of dry mustard) cover the bowl and refrigerate at least four hours or, better yet, over night or a couple of days to let the flavors meld. The mixture may thicken up a bit when refrigerated, especially over night, so don’t be afraid to make it a little thinner than you may ultimately prefer. 　 Before using, let the dressing warm a little, stir the mixture, adjust seasoning, maybe add more buttermilk, mayo, or sour cream to adjust taste/texture, and dollop on your salad, ideally wedges of iceberg lettuce or, second choice for authenticity, the hearts of romaine (with any soft tips cut off)with nicely sized wedges of fresh tomatoes and the optional drained and dried canned kidney beans and a few slices of red onion. If using, break up and crumble some bacon over the salad. 　 When eating the salad, close your eyes and it will be easy to imagine that you’re in a diner in Omaha, Nebraska<LOL> 　 Notes: Ideally, you want the lettuce to be firm enough to stand up to the dressing, that’s why it’s suggested to cut off any soft tips. It’s your choice, of course. You might want to seed the tomato wedges depending on how moist and runny the tomatoes are. My preference is for thick sliced bacon. You can sometimes find slab bacon which you or the butcher can cut for you to whatever thickness you like. I look for meatier slices of bacon. The Maytag blue cheese is a true, mid-American cheese, made in Iowa. The Rogue Creamery in Oregon makes some nice blues, too.

I purchased a Peugeot pepper grinder about 25 years ago, and it's been giving me satisfactory service since then. Mine is made of olive wood - very nice. It's not the easiest grinder to refill, but I've got the hang of it, and as long as I don't rush, it's just fine. I should note that some of the peppercorns I use are a little larger than most, so I definitely must take care loading the grinder. However, since the grinder is refilled rarely, it's a small price to pay for longevity, excellent construction, and the beauty and feel of the olive wood.

That's good to know. I've been mulling over the idea of a new grinder or two, so I'll take a look. Thanks!

Take a look at this. Click on the pepper grinder image for the video. https://www.cooksillustrated.com/equipment_reviews/1390-pepper-mills?ref=new_search_experience_2&incode=MCSCD00L0#

I have been shopping at our local TJ's since it opened - 8 or 10 years - and was told, more than once, that TJ's wants customers to try new products, and to encourage that they have a generous refund policy. I don't take advantage of their policy, and don't follow a rotutsian philosophy of "take it back," but I do return things that have been unsatisfactory, damaged, or perhaps spoiled. There was a time when I was looking at an item in the dairy case trying to decide if I wanted to buy it. A crew member saw me, and offered to open the product right there so I could give it a try. She said that any time I wanted to try an item, all I had to do was ask a crew member, and they'd be accommodating. I've only done that two or three times over the years, but, from the perspective of the consumer, it's a great policy.

Terrible looking scallops ...

The markets here have been doing this for years. Large chain supermarkets, small grocery stores, specialty places like the organic market, and even our local butcher puts out some dishes and sandwiches every day. The quality runs the gamut from poor (although rarely) to excellent items made with organic and heritage ingredients.

The past week has been stressful here @Casa_Shel, and next week shall also be stressed - a very unusual state of affairs for me - and reading Vivian's introduction was a few calm and satisfying moments in a day that needed them. One of the things I like so much about her show is that she is open to those old techniques taught to her by those Southern cooks and farmers. It transports me out of the city and back to the farm. I feel like getting up early, putting on my overhauls, and doin' some chores before breakfast. If there's a cookbook that I'll buy this year, it will be Deep Run Roots ... love that Blueberry-Rosemary Breakfast Pudding!

There are a few similar products that I use, and every one of them requires adjusting time, temp, and technique to get it just the way I like it. I wouldn't expect these calamari (which I will look for the next time I'm at TJ's) to be any different.

And don't overlook Vivian's introduction. It's a wonderful read, filled with some of her, and her family's, history, food history, and, of course, a bunch of recipes. Click Here

This year I'd like to make a batch of scones to take up north and have with breakfast the day after the holiday. The best I can do is make the scones T'giving day morning for eating the next morning. If I make the scones in the AM, they may well be warm by the time we're ready to leave. What's the best way to pack these items - and, perhaps, other baked goods - so they'll stay their freshest and deteriorate the least. I'm concerned, also, about wrapping them for transport and getting condensation and moisture on them and having them suffer from that, too. Thanks!

I've been of the impression that a list of ingredients for any food product must be on the package. Is that, in fact, the case, or might there be some exception to the rule? A few days ago I bought a bag of frozen mango chunks at Costco. I spent a few minutes reading everything I found on the package looking for the ingredient list, and the list was not to be found. I even put on my reading glasses. My curiosity about the ingredients is that the mango tasted like it may have added sugar. There seemed to be a "non-mango sweetness" to the fruit, and by the time I finished eating a bowl, my lips felt a little sticky, just as if I'd eaten something with sugar. Any thoughts?

I see ... TJ's is going down the tubes because one (or a few) employees are disgruntled about a few things. While managerial reprimands in the fashion described are not a good thing, some of the other points brought up in the article seem insignificant. While it's quite possible that there are some problems in the area, I don't see it being a big deal for TJ's overall. They'll fix the problem and life will go on, and, unlike with WalMart, I'll continue to be a happy shopper at my local, happy TJ's. The attitude of the staff at the three local TJ's that I frequent is so far superior to that of Safeway, Lucky, Raleys, and even the local organic market, it's as though they are from different planets.

Thanks, gang!

Watch the video again. You'll see both racks in use, although not at the same time. Looking at the setup, however, it seems that under some circumstance both racks can be used together.

I'm planning to make this recipe but will change the mixed berries to blueberries and, in addition, would like to add a tablespoon or two of Microplaned lemon zest. Will the addition of the zest require any other changes to the recipe? Thanks.