Sometimes food just doesn't interest me. Eating it, that is. Or cooking it. Or storing it. Or buying it. As a topic, it never fails. I haven't found anything interesting enough to blog about in my morning readings, but I certainly found some interesting things to read about. Like asparagus. I started with an article about some food movies, watched a 6 minute documentary on asparagus, wandered over to Wikipedia to read more about asparagus, and gave some thought about how to work 12 stalks of asparagus a day into My Prince's diet. (Hint: not gonna happen.)
*In a salute to George Orwell, I see that Huffington Post has simply disappeared someone's list of favorite food films, so I can't provide link. Who knew that it would all vanish while I was still thinking about the topic?* *hmph*
Still, today is just one of those days. I'm not hungry so there is no drive to cook or eat. Even if I were hungry, I don't think I'd be much interested in cooking. There is just no inspiration today. I need to go to the warehouse store, since we are running out of some essentials that are better purchased in bulk and at discount. I can also get some nuts for snacking there, which is usually my "reward" for going. Not even that can pull me out of my doldrums.
What does this mean? Company is coming tonight, and I don't know what to cook. It must be time for Mystery Casserole!
Friday, June 18, 2010
Tabasco in chili
Yuck!
My Prince and The Grandson both are heavy users of Tabasco. They eat it on everything. Breakfast, lunch, dinner, it's the seasoning of choice.
We all like spicy food. My Prince will, lacking Tabasco, join me in adding red pepper flakes or cayenne to a dish as table seasoning (I under-season most dishes because of the diverse palates at my table). This assures me that part of what he seeks is the peppery heat of the condiment.
But Tabasco also has vinegary element to it that is just too pungent for my taste. The men seem to like it and want that element as well as heat in their dishes.
Imagine my delight when I recently purchased some cans of chili and spied the "hot" variety on offer alongside the plain. I picked up several cans, thinking that this would suit all of the spicy-eaters just fine. Imagine my horror when I actually read the label and saw that these cans of Hormel chili were specially spiced with Tabasco. Talk about ruining a good can of chili. The guys will love it, tho. (Yes, I tasted it. No, I did not like it.)
My Prince and The Grandson both are heavy users of Tabasco. They eat it on everything. Breakfast, lunch, dinner, it's the seasoning of choice.
We all like spicy food. My Prince will, lacking Tabasco, join me in adding red pepper flakes or cayenne to a dish as table seasoning (I under-season most dishes because of the diverse palates at my table). This assures me that part of what he seeks is the peppery heat of the condiment.
But Tabasco also has vinegary element to it that is just too pungent for my taste. The men seem to like it and want that element as well as heat in their dishes.
Imagine my delight when I recently purchased some cans of chili and spied the "hot" variety on offer alongside the plain. I picked up several cans, thinking that this would suit all of the spicy-eaters just fine. Imagine my horror when I actually read the label and saw that these cans of Hormel chili were specially spiced with Tabasco. Talk about ruining a good can of chili. The guys will love it, tho. (Yes, I tasted it. No, I did not like it.)
Thursday, June 17, 2010
Top Chef: DC (review)
Eventually my poor brain did figure out the right day, and I did get to watch the premiere of Top Chef: DC. The opening included a set of challenges that seem to have become standard for the series: a quickfire of quick chopping and an elimination challenge based on "who you are" or "where you're from." Nothing outlandish or hard, but serious nonetheless.
The results? Not so great. One reviewer called the opening episode "less than tasty." James Poniewozik criticized the contestants for their failures at "representing" when deciding what dishes to prepare to reflect their home state. Despite a top-rated dish being a deconstructed borscht, he also makes it clear: "I no longer want to see any chef 'deconstruct' anything." I'm leaning toward agreeing with him.
At this stage, it's hard to pick favorites. Angelo Sosa, who won both the quickfire and the elimination challenges, is portrayed as a braggart. Not my kind of guy, so he will have to win me with his skills, which appear to be significant, since he's pretty much lost me with his attitude. (Nah, it's not his bravado and boasting that annoys me; it's his name dropping. Been-tos can be a pain in the tuchus, y'know).
While she didn't particularly stand out from the pack last night, Tiffany Derry does give Texas a hat in this ring. Born in Beaumont, trained in Houston, and working in Dallas, she chose to represent "the South" rather than "just Texas." Her dish--Cajun Shrimp & Crawfish Salad, Chicken Fried Tomatillos & Bacon Sherry Vinaigrette--certainly could have been a Texas dish, especially post-Katrina, but Tiffany's goal is to show that Southern cooking is more than biscuits and gravy. You go, girl!
Will this season be less than tasty? Dunno. But I look forward to seeing how it all plays out.
The results? Not so great. One reviewer called the opening episode "less than tasty." James Poniewozik criticized the contestants for their failures at "representing" when deciding what dishes to prepare to reflect their home state. Despite a top-rated dish being a deconstructed borscht, he also makes it clear: "I no longer want to see any chef 'deconstruct' anything." I'm leaning toward agreeing with him.
At this stage, it's hard to pick favorites. Angelo Sosa, who won both the quickfire and the elimination challenges, is portrayed as a braggart. Not my kind of guy, so he will have to win me with his skills, which appear to be significant, since he's pretty much lost me with his attitude. (Nah, it's not his bravado and boasting that annoys me; it's his name dropping. Been-tos can be a pain in the tuchus, y'know).
While she didn't particularly stand out from the pack last night, Tiffany Derry does give Texas a hat in this ring. Born in Beaumont, trained in Houston, and working in Dallas, she chose to represent "the South" rather than "just Texas." Her dish--Cajun Shrimp & Crawfish Salad, Chicken Fried Tomatillos & Bacon Sherry Vinaigrette--certainly could have been a Texas dish, especially post-Katrina, but Tiffany's goal is to show that Southern cooking is more than biscuits and gravy. You go, girl!
Will this season be less than tasty? Dunno. But I look forward to seeing how it all plays out.
Fiddling with the background
Yes, I am indeed fiddling around with the background of the blog. Blogger (Google) now has more options for layout and color, and it is ever so much easier to switch and play than in the past. I am still looking for the most comfy background--something that seems suitable, not too garish, but bright and inviting. If you see something you like (or don't like) say so. In the meantime, we may have a little more fiddling to do, although I do like wooden spoons.
I cook with wooden spoons all the time. They are essential with any coated pan, but handy for stews and such. I can lay the spoon across the pot lid and not worry about it getting too hot to handle.
Back in my wild and crazy youth, I collected all sorts of wooden implements. I didn't know what to do with many of them; I just liked how they looked, and I was always on the lookout for new ones. At some point, I finally had so many that I had to quit collecting them. Right now they sit on my kitchen counter in Austin in a Marshall Pottery pitcher. I should photograph them someday. My favorite among them and one I use frequently is a paddle-like item that may have been intended as a cutting board but which works a treat for taking pizzas out of the oven.
I cook with wooden spoons all the time. They are essential with any coated pan, but handy for stews and such. I can lay the spoon across the pot lid and not worry about it getting too hot to handle.
Back in my wild and crazy youth, I collected all sorts of wooden implements. I didn't know what to do with many of them; I just liked how they looked, and I was always on the lookout for new ones. At some point, I finally had so many that I had to quit collecting them. Right now they sit on my kitchen counter in Austin in a Marshall Pottery pitcher. I should photograph them someday. My favorite among them and one I use frequently is a paddle-like item that may have been intended as a cutting board but which works a treat for taking pizzas out of the oven.
Wednesday, June 16, 2010
Top Chef: DC
I spent the longest time yesterday looking for when Top Chef: DC would start. No joy. I found it for today, and then spent most of yesterday and today thinking, "How weird!" I thought it was going to be on Wednesdays, instead of Thursdays, and, I thought, this could conflict with Project Runway: "I hope they keep the schedules separated."
Mama asked me three times today what day it was. Every time I told her it was Thursday. And then I actually checked. Not Thursday.
And she's the one who's supposed to be having senior moments!
Mama asked me three times today what day it was. Every time I told her it was Thursday. And then I actually checked. Not Thursday.
And she's the one who's supposed to be having senior moments!
Something in the air?
What is it with the fast food joints on Wallisville Rd.? Is it so hard to hear an order, repeat the order correctly, and then get the correct food and drink in the bag? To be fair, it may not just be Wallisville Rd. that has bad air these days. There seems to be a rash of foul ups that happen between the order window and the delivery window.
In response, I have developed a strategy to deal with it. If it's not too badly messed up or I'm in too much of a hurry to warrant a return to the restaurant, I check the receipt for a phone number. Sometimes I'm home already, sometimes I call from wherever I've stopped to dine (Mama and I "picnic" in the car a lot these days), but as soon as possible I call the restaurant and ask to speak to the manager. I provide the ticket number and explain what I ordered versus what I received. I comment on the server, praising courtesy, detailing rudeness. Often the manager wants to "do something" for me--give me a coupon or something. These are largely useless to me, so I make a big point of saying that I don't want anything extra, I just want the service that I paid for--every time I go to that restaurant. I ask him/her to please have a word with the staff about the quality of service and what customers are buying when they come to the restaurant. They usually agree very quickly.
What matters to me in this is that fast food restaurants not be excused from providing a basic level of service: take the order respectfully, repeat it back to the customer clearly, check to make sure that the order listed on the receipt is the actual order in the bag, check to see if the customer has extra requests for napkins or condiments before closing the window in his/her face. It's not rocket science, and we pay plenty to get this level of service. Failure needs to be reported to the person who is ultimately responsible: the manager. Repeated failure needs to be proclaimed a little more strongly--in places like this blog and rating sites that allow the community to comment on quality and service.
I'm not trying to cost anyone his/her job here. I am not trying to put anyone out of business. I just get fed up with paying for something and getting ripped off, which is exactly what is happening.
- Serving cole slaw without a fork or spoon.
- Substituting diet Dr. Pepper for diet Coke.
- Substituting the wrong kind and amount of chicken pieces.
In response, I have developed a strategy to deal with it. If it's not too badly messed up or I'm in too much of a hurry to warrant a return to the restaurant, I check the receipt for a phone number. Sometimes I'm home already, sometimes I call from wherever I've stopped to dine (Mama and I "picnic" in the car a lot these days), but as soon as possible I call the restaurant and ask to speak to the manager. I provide the ticket number and explain what I ordered versus what I received. I comment on the server, praising courtesy, detailing rudeness. Often the manager wants to "do something" for me--give me a coupon or something. These are largely useless to me, so I make a big point of saying that I don't want anything extra, I just want the service that I paid for--every time I go to that restaurant. I ask him/her to please have a word with the staff about the quality of service and what customers are buying when they come to the restaurant. They usually agree very quickly.
What matters to me in this is that fast food restaurants not be excused from providing a basic level of service: take the order respectfully, repeat it back to the customer clearly, check to make sure that the order listed on the receipt is the actual order in the bag, check to see if the customer has extra requests for napkins or condiments before closing the window in his/her face. It's not rocket science, and we pay plenty to get this level of service. Failure needs to be reported to the person who is ultimately responsible: the manager. Repeated failure needs to be proclaimed a little more strongly--in places like this blog and rating sites that allow the community to comment on quality and service.
I'm not trying to cost anyone his/her job here. I am not trying to put anyone out of business. I just get fed up with paying for something and getting ripped off, which is exactly what is happening.
Tuesday, June 15, 2010
Chill the fat to skim it
The Mayo Clinic offers this healthy eating tip:
We all knew this, of course. There's no way, once we've seen that chilled layer of fat on top of yesterday's roast that we want to break off a chunk and eat it. When it's liquid and blended in with the stew, we enjoy the flavor. Animal fat is not, however, the healthiest of flavors, so the cook-in-advance strategy may be a good way to cut fat (and fat calories) in our diet.
Cook meat in advance. Make soups, stews and other dishes in which you boil the meat in liquid a day or two in advance and then refrigerate it. As the dish chills, the fat hardens on the top and you can easily remove the fat.
We all knew this, of course. There's no way, once we've seen that chilled layer of fat on top of yesterday's roast that we want to break off a chunk and eat it. When it's liquid and blended in with the stew, we enjoy the flavor. Animal fat is not, however, the healthiest of flavors, so the cook-in-advance strategy may be a good way to cut fat (and fat calories) in our diet.
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