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Salted Water for Boiling Is Most Commented-on Recipe on Epicurious
According to my sister's HS Science fair experiment, salt makes the water boil more slowly, so add it after the water comes to a boil and before the pasta goes in. As the Italians say, it should taste of the sea. That's a fair amount, folks.
When the Joy of Cooking 75th anniversary edition was released there was a fair amount of hand-wringing about the dumbing down of recipes. Seems one person did not understand greasing bottom of pan meant inside pan. Yes. Way.
Here are my thougths on the issue if anyone's interested: http://gourmetfood.suite101.com/article.cfm/happy_birthday_joy_of_cooking
Cooking more, togehter, with friends and family is our only hope...
In Season: Meyer Lemons
I'm in Boston, come by I've got fresh lemon cookies!
In Season: Meyer Lemons
My in-laws keep sending us boxes of 'office supplies' - no complaints here. They have tons of lemons in their yard and we pay $2.00 for one here!
I have been posting recipes if folks are interested, and stories of course. Write, cook, write, repeat. Genia's Lemon Cake; Lemon risotto, lemon pasta, lemon cookies, lemon chicken. MM MM MM!
Jacqueline Church dot com
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Texas Wineries? Yer Darn Tootin'
I remember writing a piece for a travel mag (AirfareWatchdog.com) on the new airport food court options. I think the there was a huge wine store and tasting room at one of the Texas airports which was a surprise to me. Now I know why!
Salted Water for Boiling Is Most Commented-on Recipe on Epicurious
According to my sister's HS Science fair experiment, salt makes the water boil more slowly, so add it after the water comes to a boil and before the pasta goes in. As the Italians say, it should taste of the sea. That's a fair amount, folks.
When the Joy of Cooking 75th anniversary edition was released there was a fair amount of hand-wringing about the dumbing down of recipes. Seems one person did not understand greasing bottom of pan meant inside pan. Yes. Way.
Here are my thougths on the issue if anyone's interested: http://gourmetfood.suite101.com/article.cfm/happy_birthday_joy_of_cooking
Cooking more, togehter, with friends and family is our only hope...
In Season: Meyer Lemons
I'm in Boston, come by I've got fresh lemon cookies!
In Season: Meyer Lemons
My in-laws keep sending us boxes of 'office supplies' - no complaints here. They have tons of lemons in their yard and we pay $2.00 for one here!
I have been posting recipes if folks are interested, and stories of course. Write, cook, write, repeat. Genia's Lemon Cake; Lemon risotto, lemon pasta, lemon cookies, lemon chicken. MM MM MM!
Jacqueline Church dot com
Serious Eats Gift Guide: Stocking Stuffers, $20 and Under
Best stocking stuffer for cooks on your list (and I get no vig): Sugar Bear
This little terra cotta wonder keeps your brown sugar from getting hard. It really works. I have one in each of my brown sugars.
SailorDave may be right, my cherry/olive pitter is a diff design. That one in the photo looks dodgy.
Another addition: the Zyliss peeler. http://tinyurl.com/6bdqno
Better than Oxo, the little WS or Chinese ones, the fancy pants stainless one received years ago...
- Jacqueline
Thyme-Roasted Sweet Potatoes
I love the combination of onion and thyme with sweet potatoes but when I tried this dish (one similar) my husband and friend were both emphatic traditionalists (that's new for both of them!)
The recipe I made, which I happily finished all to myself, even topping it off with a soft egg one night, had you carmelize the onions so they got a little sweet. Really it was delicious!
Best Pizza in Boston?
I got so sick from food at Santarpios I could never bring myself to go back. Picco is really good, as I mentioned in my post - after raving about Emma's and Cambridge1, I'd actually put Picco right up there, too.
Any NY'ers missing Boston: here's a tip. There's a new bus that doesn't spontaneously combust and whose drivers actually appear to be legal and responsible (not that I want to disparage all the hard working non documented folks). The Bolt Bus is new joint venture btw Greyhound and Peter Pan. Only does online ressies so as to keep costs down. They are on par with the Chinese fire bomb buses but are wi-fi, clean, new, and the staff who board and drive are helpful. It's a Bah-gain as we say around these parts.
Regina's is good too but after they got exposed for groping and harassing female employees, I just nah...
Braille Wine Label
this goes above and beyond the "in addition to" labels I found (http://theleatherdistrictgourmet.wordpress.com/2008/08/22/fearless-and-blushing-wine-spectator-expose/) . For a really interesting read see Clotilde's interview of a blind cook. Here is a link:http://theleatherdistrictgourmet.wordpress.com/2008/10/25/first-we-eat-with-our-eyes/
Gross Out Food Moment
How about these? Hard Core Sustainable Sushi These won't be going into my Teach a Man to Fish event. Sorry Charlie.
Reminder: In-N-Out Anniversary Rumor Is Not True
WHEN will we get In N Out in Boston. WHEN I ask you for the love of God, WHEN???
Meat Lite: Stuffed Savoy Cabbage
I just made stuffed savoy cabbage rolls tonight - first time in AGES and husband really enjoyed them. I'm going to let him have the leftovers, too. I think my half Hungarian father made something like this. Recipe we had tonight was galumpkis - must be an Eastern European name? My tomato sauce used sugar and white wine vinegar. I added a good bit of Pimenton. Minced green pepper just a bit in both meat mix and sauce.
Will look for your book, trying to adopt different ways of looking at meals not so "hunk o' meat in the middle."
Cheers,
New Sustainable Sushi Guides Available Oct. 22
Please join our sustainable sushi event on the Leather District Gourmet. I've extended the deadline to include the National Sushi Party/Sushi Advocate challenge. Let's see how many Serious Eaters can rise to it!
I was also at the FCI event and have a slideshow on my blog if SE'ers are interested in seeing some of the event.
Thanks,
Jacqueline Church
The Leather District Gourmet [at] wordpress [dot] com
Food Name Redundancies
Kabocha squash. "Kabocha" = squash inJapanese. Squash Squash.
Ferran Adria: The New Foam Meets the Old Foam
Okay this is too funny. When my niece moved to NYC from MPLS where were the two places I first took her? Russ & Daughters and Katz' Deli. I guess if it's good enough for Marisa, it's good enough for Adria.
Really not surprised at all. People who don't get it make distinctions that are false and that he utterly rejects. It's not about being obtuse or high-brow with Adria, it's about getting back to the elements of enjoying food. Child like wonder. If you can't get it at Katz you're dead.
Sadly, Salpico is correct, too. While I find Spain so sympatico the horrific racism on display during the olympics goes to show, no culture is perfect nor better. All flawed. It's just which flavor of flawed you want to munch on....
Butchers: Is there a need for them?
Real butchers can save you money - not a specialty service for good economic times - just the opposite. A real butcher will tell you how to cook a very economical cut of meat, they'll show you how to coax wonderful flavor out of cuts you may not have tried. They can also sell the pricey cuts to the guys from AIG, but I just made the most amazing chilli with stock I made from trotters and bones and a couple of pieces of leg meat. Three of us had several meals on what might be considered mostly scrap. Go back to the cooking of grandmas...
Marinating faux meat?
I had a great tempeh sate recipe I used back in my meat free days. It was actually good. Firm tofu will benefit from marinades and 101Cookbooks had a killer looking recipe recently with annatto which gives a slight nutty flavor and beautiful color.
Old-School Miso Soup, Everything You Ever Wanted to Know
I want some. Now.
That kombu is the same brand I get, it's from Hokkaido supposedly the best place for kombu.
I believe you're using firm tofu though? We only use silken in soup, traditionally.
Have you ever added a few dried anchovies? They add to the richness of the umami in the dashi. Yum.
Fresh Food on TV: Weekend Edition
is it me or does Zimmern look like Fester in that ad?
East Coast vs. West Coast Bartending Styles
Slow Spirits workshop at Slow Food Nation kicked off with the fresh fruit observation, too.Much easier to do when you're in SF! I don't care who your purveyor is, a lemon in Boston no matter what time of year is never going to match the ones picked off the tree outside [fill-in-the-blank] in CA.
I wrote it up for Foodbuzz and DrinkBoston, and overall the workshop was interesting. People in CA just forget or don't know what it's like to be limited by or enriched by (depending on POV or how many cocktails have been consumed) true seasonal, local fruit options.
East Coast vs. West Coast Bartending Styles
Vya Vermouth rocks.
Guide to Egg Labeling
You know how we're told all these years to crack eggs in a separate bowl before adding to a recipe? I hardly ever do that, or did that, because honestly, who ever heard of a bad egg?
OY VEY. I just experienced my first bad egg. Only ruined a cup of milk, and one other in the recipe, so now I know. It was black and smelled to high heaven. Even the cat, sleeping across the room, woke up and started vigorously grooming himself. Must've thought he missed a spot. Poor guy.
Phew next to that egg there have been only two other food things ever smelled that bad. Rotten parsley. Uniquely icky. And then there was the case of the exploding watermelon. But that's a story for another day.
Reason sought for sudden allergy to fresh fruit
Seasonal pollen and such can also induce allergic reactions and something called oral allergy syndrome (birch pollen season triggers OAS to things like nectarines, eaten all my life and enjoyed oh so much...body recognizes as same protein causing seasonal allergies so it mimics food allergy to nectarine). Closing of throat, itchy, sneezy, congestion.
But this doesn't sound like your symptoms. Sure you're not preggers?
Do get to allergist though. Blood panel and scratch tests both are needed to get accurate read of what you're allergic too or not tolerating for other reasons. If peanuts are on the list be very concerned. They and other nuts, but more so peanuts, are a serious threat for anaphalaxis. Fruit you can generally peel and eat or cook - it changes the protein structure. Nuts' proteins do not change therefore once you've had a reaction it is a good sign to stop. Too dangerous if it is a true allergy.
Good luck!
Dispatch from Slow Food Nation: The Taste Pavilion
I was able to attend a couple of the events' offerings on comp - covering for this or that zine or blog community. The best was being joyfully welcomed by the AA meeting members who mistook me for one of their own. I was en route to the Slow Spirits tasting. Didn't have the heart to break it to them...."Hi! My name is Irony."
Tune in to my blog on Foodbuzz for the full Slow Spirits post soon!
-Jacqueline Church, The Leather District Gourmet
Salted Water for Boiling Is Most Commented-on Recipe on Epicurious
@Michele Humes, you are just as incorrect as gschaefer.
o raise the boiling point of one liter (34 ounces) of water by 1°C (1.8°F) requires about 58 grams (2 ounces) of salt.
Salted Water for Boiling Is Most Commented-on Recipe on Epicurious
Adding salt to water raises its boiling point. Chemically speaking, this is a verifiable fact. Salt does raise water’s boiling point (and lower its freezing point—which is why home ice cream makers use rock salt).
Salted Water for Boiling Is Most Commented-on Recipe on Epicurious
Best Pizza in Boston?
Pizza Oggi, now in Cambridge, has some consistently great pizza. Great crusts, usually sprinkled with poppy seeds or whatever else is hanging around, and hight quality toppings. www.oggigourmet.com
Best Pizza in Boston?
I have a few favorites:
1, Bianchi's Pizza on Revere Beach.
2. Santarpio's in East Boston
3. Brown Jug in Chelsea
4. Little Italy in Beverly
Texas Wineries? Yer Darn Tootin'
I wouldn't have thought of Texas as a wine state until I visited a friend in Houston. I had the tasting menu at T'afia with local wine pairings, which led me to Haak Winery. Worth the trip! (25 miles outside of Houston) Try the madeira!
Texas Wineries? Yer Darn Tootin'
Central Texas is in the hill country, which averages 300 days of sunshine a year. It makes sense.
Texas Wineries? Yer Darn Tootin'
One of the worst hangovers of my life came from spending a day at a Missouri winery. That sugary sweet mess will knock you on your back through Wednesday of the next week. Blech.
Texas Wineries? Yer Darn Tootin'
And thanks for the shout-out for Missouri wineries. Before prohibition, MO was the second-biggest producer of wine in the U.S.
And you haven't lived until you've tried a norton (aka cynthiana) with chocolate!
Texas Wineries? Yer Darn Tootin'
I love Austin. We have friends there and when we visited, they took us to a vineyard. The whole landscape and feel was just different, and the wine was fantastic. It felt very unpretentious and easy to just go in with friends and enjoy the wine. I love Austin. We have friends there and when we visited, they took us to a vineyard. The whole landscape and feel was just different, and the wine was fantastic. It felt very unpretentious and easy to just go in with friends and enjoy the wine.
Texas Wineries? Yer Darn Tootin'
@barrypopik: Yeah. I know. It probably shouldn't be new to folks, but I don't know if people necessarily think Texas when they hear wine. For U.S. wine, I think of California, parts of the Pacific Northwest, and, probably just because I live near it, Long Island. I was surprised, too, to find out about wine production in the Finger Lakes region of western New York—mostly because I think of snow and cold when I think of that area.
The tax savings, Tex-Mex, and barbecue are tempting reasons to move to the Austin area. And it's a fun city.
Texas Wineries? Yer Darn Tootin'
I live in Austin now. This is new to New Yorkers? Need I mention no city personal income tax, no state personal income tax, and great Tex-Mex and barbecue?
http://www.winefoodfoundation.org/
Texas Wineries? Yer Darn Tootin'
There are some excellent Texas wines out there. Inwood (Yoakum City) makes an outstanding Tempranillo. Macpherson (Lubbock) makes a lovely Viognier, and I recently tried their Sangiovese, which was terrific.
Texas Wineries? Yer Darn Tootin'
I tried two Texas wines from Becker, and really enjoyed both of them:
http://wine-by-benito.blogspot.com/2007/04/2005-becker-vineyards-iconoclast.html
http://wine-by-benito.blogspot.com/2007/11/2004-becker-les-trois-dames-claret.html
In the second review, I note how odd it was to find a really amazing wine selection inside a gas station outside of Dallas.
Salted Water for Boiling Is Most Commented-on Recipe on Epicurious
@dyella - A combination of 'What Einstein Told His Cook' by Robert Wolke (relevant excerpt is here) and my science editor boyfriend explaining it to me in a painstaking manner.
Salted Water for Boiling Is Most Commented-on Recipe on Epicurious
I've interviewed several chefs about this subject and they all seem to use the metaphor "as salty as the ocean" to describe how salty the water should be. Seems pretty apt if you've ever accidentally gulped a mouthful while playing in the waves!
- KAB, GoodStuffNW
Salted Water for Boiling Is Most Commented-on Recipe on Epicurious
@michele - what source are you using? just curious for future reference. . .
Salted Water for Boiling Is Most Commented-on Recipe on Epicurious
I'll add one important factor ~ I ruined a pot by putting in the salt (kosher, I think) before the water boiled and it pitted the bottom.
The Nicole Richie one hurled me to the floor, too. Can't wait to read them!
Salted Water for Boiling Is Most Commented-on Recipe on Epicurious
@gschaefer - If you read the link I included in the post, you'll see that, while adding salt to boiling water does technically make it boil faster at sea level, with the quantities we are dealing with in home cooking, this speeds up the cooking time by all of half a second.
@dyella - It's not two degrees. It's about seven hundredths of 1 degree F.
Sigh. Why is this misinformation so persistent? :/
Salted Water for Boiling Is Most Commented-on Recipe on Epicurious
It does bring the temperature of the water up about 2 degrees, helping to cook the pasta faster, while also flavoring it.
Salted Water for Boiling Is Most Commented-on Recipe on Epicurious
@mschlock - that was VERY funny. Thanks for posting the link. Because you know what? If Kimball had written it, that's about how it would come out. Loved it.
I'd seen the epicurious recipe a while ago and spent hours pouring over the reviews. My fave will always be "As Nicole Richie’s chef, I prepare this on an almost daily basis."
Salted Water for Boiling Is Most Commented-on Recipe on Epicurious
Adding salt also increases the boiling temperature of water. See http://www.newton.dep.anl.gov/askasci/chem03/chem03720.htm
In Season: Meyer Lemons
I heart Wegmans to anyone still reading this thread. I didn't know about it either until I went upstate for college. I fell in love and savor every time I can make it to one. I would say that if you're heading out of the city for other reasons, make this part of your trip. The combination of upstate Wegman's, Walmart and Target is like heaven to me. Thankfully, I have a trip planned already this weekend. I guess I'll leave some room in my bag for some lemons!
In Season: Meyer Lemons
Meyer Lemons are great in place of bottled key lime juice in my deeeelish pie recipe:
Meyer Lemon Or Key Lime
Mix 4 yolks from extra large or jumbo eggs + 1 extra large egg, with a whisk. Then thoroughly whisk in 1 can sweetened condensed milk, then whisk in 1/3 cup meyer lemon juice or bottled key lime juice.
Pour into a a graham cracker crust made with 1-1/4 cups graham cracker crumbs, 2 tablespoons cinnamon, 1/4 cups packed brown sugar, 3/4 stick melted unsalted butter. Bake in a preaheated 350 degree oven for 15-20 minutes. Cool throughly, then refrigerate for a few hours till chilled. Serve, topping each slice with whipped cream.
In Season: Meyer Lemons
ooh, they would be so good replacing the orange in these.
or in lemon bars. or curd. or pie. or crepes with sugar. i love meyer lemons, can you tell?
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Best burger in Boston? (a surprise entry...)
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About jacquelinec
Website: http://gourmetfood.suite101.com
Location: Boston
About: Freelance writer (food, mostly). The Leather District Gourmet. Eat, write, cook, think about next meal, cook it, write about it, think about the gym, eat, write or cook instead...Find me at Jacqueline Church dot com.
Favorite foods: today?
Last bite on earth: Foie? Oysters? Perfect roast chicken?
I remember writing a piece for a travel mag (AirfareWatchdog.com) on the new airport food court options. I think the there was a huge wine store and tasting room at one of the Texas airports which was a surprise to me. Now I know why!