Norm Matthews

Shelby, are those bread and butter pickles?

I know heidih that BBQ has a lot of different interpretations. Being from Kansas City, around here BBQ usually means long and low smoking and grilling means cooking hot and short. Sometimes the two are called Country BBQ and City BBQ and for some it just means soaking something is some kind of tangy sauce after it is cooked. I was being kind of contrary when I said it wasn't real BBQ. Here are the ingredients. They were simmered then the shrimp was added and partly cooked, then finished in a hot oven. 1 cup (2 sticks) unsalted butter 1/2 cup olive oil 2 teaspoons finely minced garlic 4 whole bay leaves, finely crushed 2 teaspoons finely crushed dried rosemary leaves 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1/2 teaspoon coarse salt Cayenne pepper, to taste 1 tablespoon paprika 1/2 teaspoon freshly ground black pepper 1 teaspoon freshly squeezed lemon juice 2 pounds large shrimp, in the shell and preferably with heads Crusty baguette, for serving

A spoof on Cooks Illustrated http://www.iwritefunny.com/2008/03/10/cooks-illustrated-recipe-boiled-water/

I had a restaurant before I was aware Victorinox was available but I outfitted that kitchen with similar NSF restaurant supply knives with thick stamped blades and comfortable molded handles. The ones I had were like Victorinox in that they sharpened very sharp and very easily and kept an edge reasonably well. Victorinox knives are popular with food service people probably because they are good service tools, easy to care for and not expensive to replace when they disappear or get lost. I have nothing against Victorinox knives. They are decent knives, I just tend to get a little rabid at the mention of CI sometimes.

Tonight I tried a couple new recipes. I don't know why it's called BBQ shrimp. It isn't BBQed or even grilled. It's cooked in a saucepan and then stuck in the oven for a few minutes. I tried a new baked potato topping: Mascarpone, blue cheese, butter and chives with mushrooms. I don't think I'll try it again. We also had Korean spinach. For dessert it was strawberries and pound cake. It's attractive to bring to the table but messy to serve. I should make it in individual serving sizes.

It's taking quite a bit of self control for me not to go into a large vent over the times and ways that CI reviews have been "sometimes flawed"

When my son left home, I gave him an 8" Henkels and a paring knife, same brand, made in Germany. I also gave him a copy of How to Cook Everything. I discovered that he seldom used the knives because he was afraid to mess them up. They were too nice he said. So I got him a Victorinox Fibrox 8-inch chefs knife. He used it about a week then laid it aside and started using the Henkels. The Victorinox went into a yard sale less than 6 months later. If you read Cooks Ill. first knife review, you will find them highly biased against any forged blade because they got ruined in their electric knife sharpener. They also said in that article that forged knives were made by pouring molten metal into a mold. As far as I know, knives have not been cast in a mold since the bronze age.

Dorothy Lynch dressing is a tomato based dressing.

I think a good basic cookbook would be more practical than any monthly periodical. I also think Food TV isn't as useful as a teaching vehicle as it used to be.

I'd like to draw an analogy between photography and cooking. If one has a very nice and expensive camera that does lots of things automatically, it still won't take the pictures that it will in the hands of someone who understands lighting and composition. With lighting equipment and an understanding of symmetrical composition, one can produce images that are admired for their technical proficiency alone. With a computer program, colors and images can be manipulated to the point of surrealism, creating something that is astonishing, but one knows in the back of their mind that such an image cannot really exist in nature. A person with a creative mind and talent can produce a picture in a dark room with film from an old SLR that can move you. But no matter how basic or exotic your tools, knowledge must be gained and skills must be developed in order to get the most out of them. Same with cooking.

"Hence, the shortcuts to easy but good foods... Granted, to some degree it is a mental theoretical exercise and the reality may turn out to be different." The reality may indeed turn out to be different. How to make food easy but good is something I have heard people asking about and wanting to do for years. I am afraid that isn't possible unless you like to limit your cooking to simple foods. If painting portraits were easy to do well, everyone would do it. Likewise for cooking, if it were easy to do well with gadgets but otherwise without effort, restaurants would be out of business. ps even a salad, which requires no cooking, needs some knowledge and time to assemble.

Dinner was pretty easy and quick. Grilled strip steaks, grilled peaches (with raspberry jam and brown sugar) salad, garden tomato and baked potato.

I saw this recipe, thought it looked good, made it and the kids immediately knew what it was even though I'd never heard of it before. They told me the superheros were eating it in the movie Avengers 2. It is Chicken Shawarma with Lime Avocado Mayo. I skewered it with onion, red and yellow peppers and grilled it. I added a salad made with mixed field greens, chopped dates, orange sections, and a trail mix that is mostly nuts and raisins. Salad was dressed with vinegar, oil, orange juice and cilantro. We put the salad and chicken in pita bread and had it with the avocado mayo or hummus. ps also had rice.

FauxPas, The rest of the menu was coleslaw made without mayo but rather with apples, scallions and hot oil, vinegar, red pepper flakes, sugar, dijon mustard. BBQ beans made with baked beans and molasses, brown sugar, minced brisket ends and a spicy BBQ sauce mixed to taste and to balance the tangy with the sweet. Also had store bought potato salad; Cassie made a macaroni salad and had a watermelon which she added to farmers market peaches and orange to make sort of a sparkling white sangria. Other drinks were Kansas whiskey, Glenfiddich, beer, cola, and apple juice. We also had hot dogs and hamburgers with the regular toppings and condiments as well as basil from the garden to go with the tomatoes if someone wanted them with the hamburgers. (I did). PS we also had potato chips but no one ate any.

Son's birthday was yesterday but he is having friends over today. He said he wanted BBQ. To me that means firing up the smoker but he meant he wanted grilled hot dogs and hamburgers. Sooo I am doing both. The slabs of spare ribs and back ribs just came out of the smoker. The brisket needs a couple more hours. When his guests arrive, I'll start up the grill and do the rest of the food.

I had some leftover steak and a potato that was about to sprout so decided to make a variation on Salade Parisienne. Made with pan fried potato slices, (one potato slice got a little too brown) garden tomato, hard cooked egg, left over steak, swiss cheese from Ireland of all things, and mixed greens. Dressing was 1/2 T. dijon mustard 1 1/2 T. white wine vinegar 6 T. olive oil salt and pepper to taste

I use pyrex in the microwave. Several of them do stack. There are more that are in use but I don't need a ton of them so stacking isn't all that critical.

I prefer to use clear glass (mostly pyrex) for food storage and microwave use. I don't like putting food in containers that I can't see without taking off the lid. I think someone with a fridge full of tupperware has a fridge half full of spoiled food.

While I agree that CI has been wrong so many times as to be considered unreliable, I don't nuke anything in soft plastic either. However I wonder if cooking something in water is hot enough to affect the plastic as much as grease. I have seen the heat of grease melt plastic in the microwave but never noticed it with water.

Here is the correct link. Sorry for the mix-up http://www.foodandwine.com/blogs/2014/7/21/how-to-create-your-own-zucchini-bread?xid=DISH0727143CleverWaysToUpgrade

If you want to do something, you gotta learn about it from someone. If they are good teachers, they make a lasting impression. I learned about cooking in the 60's from reading James Beard and watching Julia Child. In the 70's it was Pepin's La Technique that was a source of instruction. I still enjoy watching him though I don't generally watch TV cooks very much anymore.

My son told me about this article a couple days ago. The thought crossed my mind how much things had changed. As an art teacher, I had usually started my section about color by relating how Howard Johnson restaurants, back in the early 60's had increased turnover by changing the decor to brighter colors. Quite a different kind of dilemma for restaurants today. The last time I asked a server to take a picture of us, was in California when I was having dinner with friends that included singer Joanie Sommers. The occasion was about 12 years ago.

I find them useful for finishing cooking something that isn't done and you are running out of time... like baked potatoes.

Doesn’t it come down to a matter of common usage and context really? Without context one would not be able to determine the meaning of the word band. Is it a metal band, a music band, a band of brothers or a rubber band. Likewise the word oven out of context could refer to a chamber that dries, melts or bakes. When one modifies the word with kitchen oven or electric or gas or wood fired, one more readily understands that it is for food preparation by radiant and/or convection but when "oven" is modified with the word microwave, one understands that food is heated in a chamber by the transfer of energy that does not turn into heat until it reaches the food. In all cases, the food is heated. Saying just microwave without oven is a less precise a description.

Please reconcil Please reconcile the sentence that says a microwave can not heat up the food with the sentence that states that you use the microwave for heating and reheating.