Jane Die

Amazing! I presume it was the spirits that kept the whole thing from going completely off and furry by the time it was to be served? Talk about the proverbial cool, dark place coming into play! I will certainly save this one for an attempt next year, though I'm still tempted to get it started for serving perhaps on some pagan festival (no, not Festivus!) in the not-too-distant future, say 4-6 months away as your Mum would suggest.

I couldn't decide which post to reply to here, but I chose Jane Die's because it struck me the most. I have not finished Elements yet but, at approximately the half-way point, am enjoying it. To think that one bad review would prevent someone from reading it makes me sad. Don't be sad, moosnsqrl. My copy of is in transit from Amazon as of yesterday. Likely it was Mr. Ruhlman's response to DavetheCook's review that swung my decision. I think it is the essays I'm most looking forward to reading.

There will be several Yuletide puddings served this year. I'll make sure Spotted Dick is among them if I can find Mr. Fairhead's recipe. I've never had the pleasure of tasting it or cooking it, so I'm looking forward to it. There will be photos.

I think that review by Dave the Cook was more helpful to me than the Amazon.com reviews on Ruhlman's book. I'm glad I read it (the review, instead of the book).

I love the crust. It is perhaps the reason I bake my own bread (that and the fact that I know exactly what went in it). I'm not sure I have a preference for extremely brown crust over a lighter one. As long as it is crispy chewy and the bread is fully cooked then I'm down with it. Pizza crust... yeah, I like it crispy chewy. Good pizza crust requires no frilly toppings. When I have pizza brought in, I generally have to cook it some more to get it to my liking, which drives everyone mad because they just want to get on with the eating of it. I like it almost to the edge of overdone. Almost.

Newton Minnow and the great wasteland? Indeed!

You're right, Shel. I'll give him credit for not winning them all AND for being a gracious loser when he doesn't win, and being equally gracious when he does. My only real complaint is that for some of these people it is their one and only claim to fame, or the one they really excel at and I hate to see people robbed of that sort of thing so easily and through a degree of trickery. The concept that the show is about them, that they're being featured on a Food Network program to showcase their talents, only to have Flay show up with his posse and put these unsuspecting folks on the spot. It's a bit dodgy, I think. I think it would be a better idea to have people from around the country challenge Bobby Flay, rather than him sneaking into their lives unannounced. I do understand it's all meant in the spirit of fun and of course, the challenge gives the participants far more air time than they might otherwise get if they were just being featured. It's just a bit of the principle I struggle with. But yes I do watch, and really, I like Bobby Flay now more than in the past. He's mellowed a bit with age and experience. Oops, I slipped a bit off topic, didn't I? While I'm already out there, I'll add one more thing I thought was dodgy. Several nights ago, maybe last night, I watched Robin Miller in a 30*second spot demonstrate how to make guacamole by placing all the ingredients into a zip-top baggy and squeezing the contents, then snipping off the end and squirting the contents into a bowl. She proclaimed it the better way because you didn't get your hands messy or have to dirty a dish (except for the bowl she squirted the guac into, I guess, and the one that held the chips!?!) But I guess one more plastic bag in the landfill won't hurt anything, right? Oh hiss and meow! I'm whining too much. I should go be productive or something.

I don't have an issue with repeats, I have an issue with what they're repeating. I'd be happy to watch old: Taste eps with David Rosengarten. He made me see the glory of the BLT in his simple yet obsessive study of the sandwich. I loved his shows. Two Fat Ladies: Say what you will, but I loved those two old birds and getting a glimpse inside drafty old kitchens around the UK was a bonus. They did actually cook, too. Show me Great Britain anytime, and I'll be happy. Barefoot Contessa: Ina Garten, in my opinion, does a very nice show. She cooks real food that is simple and easy to prepare, takes very few shortcuts but when she does, it makes sense. I still enjoy watching her when I can. She's calm. I like calm. Mario Eats Italy: Anything out and about traveling the world and cooking is a good thing. Bringing Rooney along wasn't such a bad thing, though a little less acting might have made this show a lot better. Molto Mario: Of course. Good Eats: I have enjoyed Alton Brown for a very long time, and was a frequent lurker back when Food Network had fan forums for different shows. That's also when Tony Bourdain had his short-lived show on the FN. I could probably watch a few more old eps of the Eats shows. And they're still showing them. And why not run those old Tony Bourdain shows? Contractual issues or some hurt feelings? I don't know. Sarah Moulton: Always informative and easy to watch. I'm sure I missed some others, those that were in FN's early days. But those stand out because I did enjoy them. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ What I don't like (begging forgiveness in advance because this might be in the wrong thread): Rachel Ray. It's not what she's cooking so much as her presentation and over the top hand gesturing and delivery. Ray got her big start through heavily scripted grocery-store presentations where a few well-rehearsed jokes and catch phrases along with a little bit of self-depreciation acted as a delivery mechanism for her 30-minute meals. To me, she's like watching a barker at a carnival. I couldn't tell you what she's making or putting in her food because I can't get beyond the presenter to focus on anything else. If she could just tone it down a bit I think she'd be more successful. There is no shame in being a cook, none what so ever. Relax! Sandra Lee: I guess there's an audience for this, but that doesn't mean she's actually cooking. Paula Deen et al: If she'd just turn down the Georgia charm just a notch or two below eleven, I could stand to watch, because I love down-home soul food stuff. But she won't, so I can't. That party show of hers: the lap sitting thing just creeped me out. I saw it one time. Bobby Flay beating up on backyard cooks. I saw in a pie challenge where he took down two elderly women who were the darlings of their community. He beat up on the Mac and Cheese Queen and won. Who dreamed up this show? How is this supposed to further his career or reputation? What's this all about? I sorta liked Boy Meets grill and kinda enjoyed his make-it-up-as-I-go-along way with food, but after trying a couple of those recipes adapted for the FN recipe database, I wondered why and how these made it on to a cookery show. They were okay, though, but I made a mess just like Bobby!

So true. I've got an idea where I'd like FN to put that stick of butter. That is the most accurate assessment of TNIC I've seen yet. I promise, that's my last pithy remark on the subject. Really.

Lots more meringue, indeed.

All I know is that Paula Deen and Cat Cora are teaming up against Robert Irvine and what's-his-name on ICA. What on earth is going on at the Food Network??? If I were Mario Batali, I'd be well on my way out The Network's back door.

Yes. I do find it interesting. I'd go so far as to call it a paradox.

I do hear what you're saying Claudia and I'm happy happy happy for Symon. My point is that if you're having a competion, don't start rigging it towards the end, because if nothing else, it just looks funky. Two of the three original judges cast their final vote for Besh. If I read correctly (and I do think I read it on Ruhlman's blog), the general consensus was that Besh won in France, even though a winner for the France competition was not named, and I seem to recall Mr. Brown actually suggestion to Donatella that a winner NOT be named (why the hell not, I ask?), but rather just the loser. I'm not saying it was rigged, but I am saying that it's best to not meddle with things toward the end, because rubes like me just get all frustrated and irritated because the waters get terribly muddy. But yeah, rock on Symon. This is not an allegation, it's just me expressing my disagreement with the way things were handled, and god forbid the Network get all lawyered-up based on my remarks.

One more thought: Of the three original judges, two cast votes for Besh. I wonder at what point did the Network or "Chairman" decide it would be a good idea to bring on three chefs under contract to the network to act as judges? In a real contest, the rules are pretty much laid out in advance. There is no last minute funny business or manipulation of the judging criteria OR the judges. I presume that in future IC contests, aside from taste, plating and originality, there will be points for personality. Hmm? I would have been thrilled to wake up one morning with a simple headline that read, "Michael Symon inks deal with Food Network to join Iron Chef America." That would have been sufficient. Stacking the deck, however, just isn't cool. end rant

PDC mentioned the Ruhlman/Symon connection, and that bothered me too. What bothers me even more about that connection is that FN allowed it. From that standpoint, I'm not going so far as to say they knew who they wanted to be the next IC, and this little mini-series was just a vehicle for promoting Iron Chef America. No, I'm not going so far as to say that, but the thought has planted itself rather firmly in the back of my mind and now I'm feeling a bit like the rube at the side show carnival who just got duped. Not that Symon's not a great chef and all, because he is. Speaking of side shows, Michael Knowlton redeemed himself with his vote for Besh, in my modest opinion, and I liked his little silver tie with the fat knot, too. And while I'm in this bitchy little mood, I'd like to add that Alton Brown has thoroughly gotten on my nerves, ever since his near-miss with the "rabbit" in first season of Feasting on Asphalt, and the second season chock full of condescending remarks at every single eatery he visited. But that's beside the point. <<-- I'm not angry or bitter, really I'm not. I'm happy for Symon.

Symon?! I was surprised. I bet Besh was surprised, too. I can see where Symon's personality is a bankable commodity, but I didn't realize personality was being judged along with the food. But I'm naive that way. I'd like to see how Morimoto voted. Congrats to Symon. I'll enjoy watching him, too.

I like it. I don't really know how real the scenarios are, but I enjoy watching Chef pull it all together with whatever team and conditions he has to work with. Seems that the first season challenges were a bit more difficult than this season's, but they're still enjoyable. My favorite episode was when he had to cook an historically accurate Colonial American meal in a kitchen with the fireplace. My least favorite episode was the one with Guy Guy Fieri. I seem to recall he was wearing flip-flops and, well, he irritates me for reasons I won't go into. I like Robert Irvine. He's borderline goofy in a Royal Marine kinda way.

Besh v Batali on ICA in 2006: The battle was Andouille Sausage. Besh won with 55 points to Batali's 49. Granted, Besh has a good deal of familiarity with Andouille, presumably, but besting Mario is a feat not many have achieved regardless of the star ingredient. Based solely on that performance, I'm giving it to Besh also. Chef Symon went up against Morimoto in Battle Asparagus in 2005. Morimoto won with 53.5 points to Symon's 44 points. I don't think any of these challenges on TNIC have been good barometers of the chefs' abilities. But Besh seems to have a cool, calm collectedness about him that makes me think he performs really, really well under pressure and makes remarkably delicious food at the same time. And of course, as FistfullofRoux stated, he's got skill and knowledge and experience. Seems just like boxing, almost.

Special K, the addition of asiago cheese sounds great. I'll have to give that a try on my next loaf. Sanrensho, I'm going to try the Wild Yeast Sourdough Starter. Thanks for sharing those links with me! Kiliki, I'm going to look for Steingarten's mods, because I do think the flavor could be improved, and I thought the rye would do that but sadly it didn't. What I'm looking for is a flavor and texture like pugliese, with all the effort of the no-knead. Maybe Steingarten is on to something. I'll research.

I will certainly give it a try! I'm going to scour the RecipeGullet for a sourdough starter. I'll look for a sourdough thread here at eG and post a pic of my progress (or lack thereof)! I'd love to figure this out before the holidays.

Okay, here's my history with the no-knead bread recipe. Loaf # 3 is missing, or perhaps it was never actually made.. Anyway, here's the first batch, which in my opinion was the best by far. I used KA Bread Flour and baked it in the cast iron chicken fryer, which has a heavy cast iron lid. All of these batches have risen well, which is another reason I'm reluctant to put the bread in a 7-quart Le Creuset. I don't want it to spread much, I'd rather have a good rise. Second batch, which I think was mostly KA Bread Flour and maybe the remainder was Gold Medal Organic Bread Flour, perhaps 150 grams. The texture was finer than the first batch. I personally prefer the texture of the first to the second. Fourth batch *or maybe the third?!?* was made today with KA Bread Flour and 100 grams of Rye. It's the darkest loaf to date, and has a crispy exterior, but a bit finer texture. The taste of the rye isn't strong, but gives it a nice tang. Still, not my favorite, but it's a good loaf. Now, I just hope these pics show up!

It just so happens that I have a batch in the oven as I type this! This is my 4th batch, I think. I let my dough go for 24 hours, then another two hours on the counter after I manhandle it for a few folds. So far, I've had great success. The batch in the oven was mixed with 100 grams of dark rye flour, which made for a much wetter initial dough. Some day, I'm going to try to let it go for 48 hours as Joe Blowe recommended. I've got pictures of the first two loaves, and I'll take a couple of pics of this batch. I've been baking the loaves in a cast iron chicken fryer, roughly 4 or 5 quart capacity with high walls. I was reluctant to use my Le Creuset as it seemed a bit risky to use a $200 French oven for a $2 loaf of bread. Anyway, it's been coming out pretty wonderful and I'll post a couple of pics when it's out of the oven. I'm also toying with the idea of making some sourdough starter. But I'm wondering if it's worth the trouble when this simple sponge method of Lahey's works so well with outstanding results? Still, I'm going to give it a go, I think. ~0~0~0~ edited to add "Some day" because clearly I can't try anything with the batch in the oven.

I'm putting my entire stack of chips on Chef Besh. I think they're all insanely great chefs, but I'm going with Besh. Or Symon.

I've got mines and miles of road trip experience, and there are things I think you must have in the vehicle's cargo hold, regardless of the size of the vehicle or the length of the trip: backpacker's propane stove and a couple of canisters of propane 2 or 3 qt pot or an old metal coffee pot 2-1/2 gallon jug of water small cooler for ice roll of tp and a roll of paper towels knife a couple of spoons combo can/wine bottle opener two tin cups a couple of old blankets All that and a big wad of cash. If you can haul it on a motorcycle, you can fit it in the car. As for food: fruit (dried or fresh like bananas, apples, raisins) bread and/or muffins, crackers, cheese (aerosol, if you must), hard salami or Slim-Jim's or jerky, nuts, chocolate, tea bags, sugar, powdered milk, cans of beans, soup, tuna, salmon, chicken, potted meat, SPAM. These days, one can find any number of instant meals on the shelves that do not require refrigeration. If you can heat water, you can have a hot meal in a pinch. Though, honestly, I'd prefer cheese and stale bread to most of that. But I don't travel with children, and I imagine that makes a huge difference.

I salt *and pepper and oil* the steak before it is cooked.