Mottmott

An old saw: the proof of the pie is in the eating.

So corporations can lie, cheat, steal, bribe, despoil the environment, defraud the consumer, burn the competition to the ground, and, of course, sell Lucky Charms to three-year-olds, as long as it benefits the stockholder? ← I'd think that if a 3-year old was able to, without parental or guardian assistance, earn the money, make the purchase, prepare and eat Lucky Charms, you'd have that one on tour by now. ← That doesn't answer the question, though. ← Alas, I'll answer your question as I posed the issue of corporate responsibility to their stockholders rather than the rest of us. I agree completely with your sense of outrage that corporations can and do often pursue their own bottom line without respect to the needs of the larger community. But the real world truth seems to be that they are accountable only to their stockholders, the law and governmental regulation under that law when the administration in power chooses to apply that law, and the courts should they violate the rights of others with enough money to pursue their rights in court. With respect to food, it seems to me the public at large has only the power of nagging their political representatives into action, a surge of collective moral outrage when our welfare is being violated (toxic runoff from hogfarms, inaccurate or inadequate labeling of potentially health impairing ingredients such as transfat or chemical, hormone additatives, trans and sat fat, etc. to name just a few that sometimes crop up on eG). We can only hope that when our collective outrage becomes great enought (at, say, something like marketing to children who are to nag us to death to buy things for us that we as parents believe is bad for them), that these megolithic companies decide to placate us by changing their behavior to some degree. I believe recent tort reform laws have made it more difficult, perhaps impossible, to use class action suits, so get on your knees for begging folks, no matter what they do. I have small hope that corporate response to public outrage over anything will change their behavior much beyond making them more covert and mounting public opinion campaigns to muddy the water (cf Walmart). No one has yet mentioned that even on PBS - a supposed advertising free zone (ha!) - shows such as Sesame Street are corporated sponsered by some sugar coated cereals! As we are an ideolgical free-market zone here in the US we are unlikely to take the drastic step taken by the UK and ban such advertising to children. My fear is that my personal responsibility and yours is trumped by corporate power when it choses not to be responsible to the public at large and not just to their bottom line.

No cabinets above the fridge, so I have a small b/w TV there. Does anyone else watch cooking shows while they cook? (Do you remember that wonderful scene in Desperately Seeking Susan?) I also use it to store the bags of flour and sugar yet to be dumped into their storage bins, a few extra ice cube trays and much dust. This thread reminds me that I'm not using that space very efficiently, aside from the dust. I'll study and make the appropriate changes.

Busboy, with all due respect, this post is as offensive to me as my original one on personal responsibility was to you. To be clear, I never said corporations should be absolved from all responsibility in marketing. My argument, however, is that it is not a corporation's responsibility to ensure people are good parents and feed their children properly. What a young child eats is fully in the control of the parent, at least until they are of school age; and if children are taught healthy eating habits -- by their parents -- from the beginning, they will know that the occasional treat is meant to be just that. If we are to be the "victim" of every marketing scheme in existence, we may as well call it a day and start eating Twinkies. The very labeling of marketing as "exploitative" implies that a human being -- in this case, the parent -- is unable to think, and then act in accordance with those thoughts. Philosophically speaking, that is called "passing the buck." ← [A brief observation before I get into it: that "victim" stuff is a cheap tactic and an annoying one, whether one is claiming to be a victim or, as you are, accusing someone of claiming to be a victim.] Not sure what was offensive -- I wasn't offended by your post, I just disagreed. I have never argued that parents should be absolved of responsibility, nor that it's Nabisco's responsibility to raise my children. I'm not passing the buck; I got kids, the buck stops in my fucking living room. On the other hand, you are giving rich amoral corporations a by for their actions -- letting them pass the buck. What I'm saying, simply is: That children are not raised in a vacuum, influences beyond parents affect behavior; That corporations should be held to the same standards as individuals; That marketing shit to children is reprehensible; That the idea that parents have total control of their children is nonsensical; That, if corporations are contributing to a significant public health problem (and I'm willing to debate whether this is the case) (1) they should be held accountable and (2) government has the right, if not the obligation, to take regulatory action. ← Makes sense to me. Children are so easily manipulated. Hey, adults are so easily manipulated. Look around. Besides, sugar, salt, fat? that's where taste's at. I agree personal responsibility is great. Why isn't corporate responsibility just as great? Because a corporation's only responsibility is to its stockholders.

Hmmm, I wonder if there's an age divide on this issue? Are some of the early birds young birds?

If I were starting up a new kitchen, I would first buy the pieces that are most versatile and add others later. Also, after many years of cooking, I find that it is more useful generally to have pans that are wider than they are deep for any given volume. I think one of the first particular pieces I would buy is the 5 1/2 qt Cuisinart saucepan, about 11" diameter. I live alone and find it the single most useful size/shape in my kitchen. But it is in heavy use when I entertain, too. Unlike the AC & Calphalon saucepans, it has deeper sides, nearly 4" which makes it more versatile. It's width makes it perfect to speed up making a bechamel or tomato sauce as well as fry up a batch of chicken. I use it to make pasta for 1-2 persons, caramelize onions, make soups, stews, and braises, etc. It's an expensive pan, but I found one half price at Marshall's. Lastly, Bittman has a column on cast iron in the NYTimes this week.

That looks interesting and I'll give it a try next time. I should have known that so few flavoring elements in the porter braise would not infuse the meat with lots of flavor.

Today I finished the short ribs in Porter with maple syrup and horseradish glaze. It was acceptable, but not outstanding. I've improvised shortribs with greater success. In this recipe, the ribs lacked subtlety and complexity of taste and were sort of unidimensional. The maple-horseradish glaze, formed a contrast between the neutral taste of the meat and the slightly sharp sweetness of the glaze, but it was not enough. I probably will not make this one again. Luckily I made just a half batch to tide myself to tide myself over this stormy weekend and will not be feeding them to guests.

Good advice above to avoid sets and choose different materials for different purposes. If you have more time than money, consider garage sales, flea markets, and eBay after you have figured out what you really want. Also, places like Marshalls sometimes have deals on cookware. I once got an enameled cast iron grill pan (not LC) for $5. because it had a little chip. Even wonderful cast iron pans can be found used for a few bucks. If you must have AC for anything, see this site for roughly half price seconds: http://www.cookwarenmore.com/home/index.cfm.

I doubt anyone would argue against personal responsibility in raising our children or our own lives, certainly I would not. But a countervailing force in our society is that our control of our circumstances is all too often limited. I was lucky when raising my children to be able to send them to a fine private school where everyone’s goal was a sound mind and sound body. My grandchildren go there today. When I occasionally go there to pick them up after school, I note that I do not see any obesity there among these privileged children beyond an occasional pre-puberty pudge the next growing spurt will obliterate. Accident? I don’t think so. These children come from families that have control over many of the circumstances of their lives that all too many others do not. This school has an in house cafeteria with control over the lunch menu and the resources for very active athletics and arts programs that require all children participate. And when they go home, it’s to a family that not only afford a balanced nutritious diet, but know what it is. I don’t believe a sense of personal responsibility alone is enough to ensure our children’s welfare, we also need the personal power and resources to control the environment in which they live. Many children live in families that can barely afford to feed, clothe, and transport their children to school. It’s not reasonable to expect that families in that situation can overcome the societal structures that make it difficult to always make wise choices and see that our children make wise choices. Indeed, it may even be difficult for many to know what a wise choice would be. Those of us fortunate that our families made the kinds of choices that enable us to make wise choices should be more charitable in our attitude towards those who are less fortunate. I think society as a whole, and that includes government, should make it easier for families to raise healthy and well educated children. Coca Cola’s responsibility to increase the wealth of it’s shareholders does not obliterate a society’s responsibility to increase the well-being of all it’s children (not just those who are fortunate enough to have parents whose parents made wise choices). We need countervailing forces that limit the ability of corporations to impeded the effectiveness of parental responsibility.

Today in the aftermath of a snowstorm, I made the braised endive & prosciutto. This recipe is easy to cut back to serve one or two persons. I used two small endive and had a delicious dinner with the eggs fried in oil which I "sauced" with a sherry vinegar deglaze of the pan. (I thought the balsamic wouldn't give enough acidic counterpoint ot this rather rich dinner.) I doctored the braise just a smidge by adding some natural apple cider that has begun to fizz. Meanwhile, I have some salted English style short ribs resting in the fridge to braise for the weekend. I'm doing them in porter.

They're not as aesthetically satisfying, but I get my pastry brushes at the paint store: natural bristle in three widths, all a dollar or less. They have a metal ferrule, but I haven't found that a problem.

Like Kevin, I did not realize the difference between "Free Range" and "100% Organic." Grrr...so, not only do I now need to pay more, but I feel bad for eating the chickens I've been eating! Sigh. This was a good article - I'd never thought about the mad cow possibilities of ground beef before. I'm now going to be sure to follow their lead and just have my selected cut ground for me... ← If you have a KA mixer, get the meat grinder and grind it at home. It's not only assured safer (how often do you think they clean the meat grinder each day?), but worlds better tasting! You don't know how good a hamburger can be til you use home ground, coarsely ground meat.It's true it becomes less of a convenience food, but becomes more of a treat.

Malawy, you've gotten a bunch of good suggestions. What I would add, if it can be squeezed in within your six session limit, is EGGS. It would help introduce your students to cooking as process beyond merely cooking as a collection of recipes. One thing that few cookbooks bring out is the fundamental and variable qualities of eggs running from our usual breakfast/lunch sense of them (from poached to omelets & frittatas) to the crepes, pancakes, sauces, souffles, custards and other puddings, stuffings, coatings, cakes, etc. They go from the main scene of the meal to acting as binders, leavening, etc. It's really remarkable how by simply altering the ratios and technique you can go from a crepe to a cake or a souffle or a pastry cream. I think giving your students some sense of how the egg can extend their capacity in the kitchen would be very helpful. It took me years of home cooking before I put together how integral the qualities of eggs were to cooking and baking and saw the essential continuum in its use in these varied foods.

Looks like something I would like! Your cookbook's name is interesting; is that a place where you've lived?

Ah, ok. Thank you, Carolyn! Since my PBS station is in NYC, I expect a plethora of programming. I'll have to look at WNET's schedule. Jennifer <---- Happy to be out from under the rock ← Also check out the Long Island Station (wlif?) and NJN which should both be available to you, too. Here in Phila I have access to PBS WHYY & NJN. WHYY is food all Sat afternoon, NJN is food on Sat AM and all Sun afternoon as well as running a couple hours in the middle of the night from 2-4! Adding to our culinary TV riches, the local public access station (WYBE', a really interesting station for several reasons) has 2 hours each weekday afternoon. Some of this is repeats of what's on the other stations, but not all.

Well sealed glass jars, freezer, bay leaves in all jars that might grow bugs. Does the trick for me.

Travel.

You may well thank your dining timing for your continuing good digestion! I prefer my heavier meal during the day, too, when life permits. But when dining alone in the evening, early is the best time . You're likely to get more attention and less likely to hear "just one?" I also find I can oftimes get a last minute, impromtu meal at a restaurant that usually needs a reservation, particularly mid-week. For some reason, I just don't know in advance that I'll be too tired to shop and cook, say, Wednesday two weeks hence.

I don't want to spoil your fingernail fun, but Trader Joe carries frozen chestnuts.

...My attitude has changed. Here, our apples come largely from West Virginia and Pennsylvania. One of the great discoveries is an apple that does not grow in the north, according to Eddy, because it appears too late in the season, a time when the weather is too severe and the frost has set. GOLD RUSH is now my favorite apple. It appeared a couple of weeks ago and may be around for a couple more. It is beautiful, first of all. It looks like something that should be in a painting, a still life, and hardly American. Some apples have more green than others, however, the prevailing color is indeed gold, but with more of an orange hue than you'd imagine, skin speckled a bit with brown around the swollen upper body of the fruit, and the most exquisite ones have brilliant rose-colored blushes . The flesh is juicy, firm without being as stubborn and dense as a Granny Smith. It is almost but not quite mouth-puckeringly tart. And unlike store-bought Granny Smiths which can sometimes be disappointing and wan, Gold Rush apples are always charged with flavor. I would never cook them, they're much too good as they are, but they are wonderful sliced on their own, or accompanied by a REALLY good Stilton or peanut butter if so inclined. ← How right you are Pontormo! Your description is perfect. Our primo local PA orchard, Northstar, has a wonderful variety all season, including the Honeycrisps everyone likes so much, but the honeycrisp season direct from the orchard is really short, 2-3 weeks, and I suspect after that they're from storage. Now the Gold Rush are in and superb. I bought a big batch as the farmers market's closing down this week. NS says Gold Rush stores well, suggesting the garage will hold them for a couple months. I'll report back on how well they keep. If they do show signs of age before I finish them, it's applesauce and applebutter time. I love one other variety not available from our local orchards as they require a colder climite, Northern Spies. I used to get them in the NYC green markets. They're spectacular, similar in texture to the Gold Rush, though not as pretty. But in a good year they have a superb perfume as well as taste. They're also great in pies. edited to correct a typo

About how long do we wait for the clay cookery book? I'm really looking forward to that one. I've long enjoyed your earlier books and just received my copy of SMK and plan to heat my house with it this winter. Are any of those recipes improved by using clay vessels, particularly the unglazed?

Oh my cluttered counters! I like my tools easy to hand. Appliances, not so much. A food processor & mini processor, blender, KA mixer & pasta rollers, a microwave, a mandoline, and some mortar and pestles (small, med, lg), a stick blender, and a couple ready to hand cutting boards.They live where I can use them instantly. Some of these live on a lazy susan in an otherwise almost useless corner. My few hidden appliances are an ice cream machine, coffee and spice mills, meat grinder & sausage stuffer (KA), and a wine rabbit. No toaster, no coffee maker, no popcorn maker, etc. If I can do it as easily with something like an ordinary pot I give it no room in my kitchen. Knives hang on the wall. If I had more appliances on my counters where would I put the cannisters that hold wooden spoons, spiders, forks, spatulas, etc? the salt cellar, the pepper grinders, sugar jar, cinnamon shaker, the fruit bowl? the onion bowl? the jars of nuts? the decorative porcelain cannisters that hold I forget what? Where would I have the oils, vinegars, soys, etc. that I use for everyday fare? Or the jars of rice and pasta? Now just don't ask what's in the drawers and cupboards.

On her blog she says she responds personally to emails and gives a link. Why don't you pose your question to her directly?

How many food people could be so definitively identified by only their initials as in the title of this thread! Thanks for the link. And if any of you have the chance, her TV series is well worth watching. It's all about the baking, no jazzed up "production" tricks. I like her dry, down to business attitude (Oh how sick I am of people's families and personal lives -and sometimes even their distinctive personalities. When I watch a cooking show. I want to see them bake/cook - and that's what RLB does. -And yes, I'm aware mine is a minority view and that's why she's only on my local stations once while Lydia Bastianich is played over and over again on all of them. Peace: I'm not slamming Lydia, only saying I'm only interested in what she cooks, not her family life.)