weinoo

There was an interesting article this past weekend in the NYT on the battle being waged against what appears to be an unstoppable disease that sours oranges and leaves them half green. Of course, many are against G.M.O.s in any and every form. Although, let's face it, most of us eat modified fruits and vegetables on a daily basis - the orange is actually already a genetically modified fruit, no? Anyway, article is entitled A Race to Save the Orange By Altering Its DNA. What are everyone's thoughts on this?

Nice first post, and welcome to eG Forums, EdipisReks. Every pan in my kitchen has seen it's share of use, and each has its own purpose as well. But there is no doubt in my mind that some of the older, vintage stuff was made "better."

We had a long and heated topic about Paula Deen, called The Rise and Fall of Paula Deen. People defending her and people, ummm, not. Today's NY Times has published some new info. This is an article based on an interview that the author did with Dora Charles, one of Deen's "cooks." Just a tidbit: Oh, and this too: What a lovely lady.

What? What?

A fine piece in yesterday's NY Times about bartender/author and general nice guy, Tony Conigliaro. Tony has a new book out: The Cocktail Lab: Unraveling the Mysteries of Flavour and Aroma in Drink, With Recipes, and it sounds like a good one: I'll be adding this to my shelf.

I've been considering an All-Clad nonstick skillet, but the reviews I read about the model I want (14-inch) have not been favorable, with complaints about the surface chipping or peeling. I may just go with a substantially less expensive Calphalon model. One thing I noticed about the stainless interior on some recent All-Clad pots is that the stainless steel was not as smooth as my earlier pots. There were what appeared to be machining marks across the surface. This was on several items I looked at in Bed Bath Beyond. Plenty of topics and plenty of reviews in re: nonstick pans. slkinsey and others have posted extensively on the subject. And Im of the shared opinion that there is no need to spend a ton for a non-stick. Restaurant grade (Volrath or Lincoln Wearever, T-Fal, etc. - they're all fine. I bought some T-Fal a few years ago and I think I paid around $75 for a 12", 10" and 8" frying pans. For all three. At the time they were highly rated by CI. This was a T-Fal model with silicon handles that can go into a hot oven up to 450F. I don't think they're made any more, but I like these pans a lot - they're still practically as good as they were the day I got them.

Interesting note: a couple of years ago I sent in 2 of my old MC non-stick All-Clad pans to All-Clad to see if/how they'd honor the lifetime guarantee that those pans had (I think they were an 8" and a 10"). They'd been beaten up, were flaking a bit, etc. etc. All-Clad, much to its credit, sent me two new pans. Of course, they were the new version of MC, I think called MC2 at the time, and they were nowhere near as beefy as the original ones were. Decent nonsticks, but now - if and when I've bought non-stick pans, I wouldn't spend that kind of money for an All-Clad. I'd spend a lot less and get a just-as-good non-stick from one of many other brands.

They were heavier years ago. And most likely better. I'm still smashing my original MC stuff around - it's gotta be the better part of 20 years old. They don't make 'em like that anymore.

Arnold Palmer and Four Roses bourbon popsicle...

Union Square Greenmarket is positively rocking as summer moves into full swing. Linguini with Long Island littleneck clams and scallops.

This article may be of some interest regarding dishwashers and how to use them.

Everything about the old (30+ years) Cuisinart I have is better made than the one I bought a few years ago. From the plug (which is a monster) to the base to the pusher - they just made that stuff almost for industrial use then, That said, I have no qualms about putting all the parts from the new machine into the dishwasher. Using the proper soap and the proper amount of soap is probably the most important thing when using your dishwasher...it's less than you think, btw.

Run the puree through a sieve before freezing. More sugar. Add a bit (like 2 T) of alcohol. Vodka works. Or a complimentary brandy, eau-de-vie or liqueur.

I don't think so.

Do you have pans this big...

For some reason, I thought a shot was basically that - a shot of whatever booze is being drunk. I'm sure you could infuse something, however; a la Eben Freeman's "Pumpernickel Scotch," which comes as part of his Boiler Maker:

I made 4 bases last night (well, one is a frozen yogurt base)... Clockwise from top left: Fresh apricot/apry (Brizzard) Banana/rum (Appleton) - with Russian kefir as the yogurt Arnold Palmer with Four Roses bourbon Strawberry mojito - Appleton again - I'm making popsicles with this one. I've just churned the yogurt and it tasted pretty fine. The Palmer is in the machine, the popsicles are in the molds and the apricot will be next. These are all totally uncooked, no stabilizers, just whizzed up in the Blendtec with sugar, lemon juice, booze (and always a pinch of salt). Oh - the mint was not blended with the strawberries, but a chiffonade was added to the blended mix before going into the fridge.

Cacik. Cold cucumber and yougurt soup. Written about a bit here.

Wonderful article on Eau de Vie by the late, great R. W. Apple: Eau de Vie: Fruit's Essence At my local Austrian restaurant Cafe Katja, which has a fine selection of eau de vie, they serve the Clear Creek slivovitz, and it's pretty tasty.

Is the zucchini salted and allowed to rest for a few minutes before plating; a little pickled, perhaps?

More importantly, what about booze?

It certainly performed well in any number of those taste tests.

I thought RR escaped from Albany? English is a shill (as are some of the others). WP deserves all the kudos he gets...the man was a groundbreaking chef on many fronts.

Here's what Cooking Light had to say: And the San Francisco Professional Food Society (whatever the hell that is): The Washington Post throws their two cents in: Paula Wolfert, writing in Food & Wine, suggests that you make your own and it will be better than most you might buy: What brands are available in your store?

That should read Highest Earning Food Personalities. In my opinion, neither Rachael Ray nor Paula Deen can be considered a chef. And Fieri is pushing it too.