Just in case you were planning on being productive this week here's a fun way to kill some time. I haven't gotten to play it much yet, but you rotate the pipes to connect the valve to the drain.
Sure, I have plumbing to fix around the house, but I think this will give me lots of good practice...
I was traveling all day yesterday so I didn't post a Friday Funny. Forgive me, won't you?
I hope your holidays are treating you well. With the stress of the season in full swing, I thought this might be a timely post. Thanks, Janella!
I should be back to blogging by January 5th, if not before. Happy New Year!!!!!
Whatever, if anything, you celebrate this time of year, enjoy it! Merry Christmas and Happy Holidays to all our readers, customers, vendors, friends and loved ones from all of us at Desert Island Foods™.com.
Just a reminder that our shipping dept. is closed until January 5th, but you can still place online orders and call customer support. I'll be blogging lightly, but I've got a few jokes and time wasters to share, so check back every few days or so!
Here's some good (and timely) advice, via email from Marc:
Update: The finished dish can be seen here.
I'm making a standing rib roast for Christmas dinner this year. Normally, our family goes the turkey route, but after I made a full 7 bone roast right after Thanksgiving last year for visiting family members, I got the request from everybody that had tried it.
This is a good sized 4 bone small end cut. It's a choice grade, so technically I can't call it prime rib, though that technicality gets overlooked by the vast majority of restaurants that serve it. I'm going to marinate it for two days, and roast it packed in kosher salt. It's a great presentation, and the wow factor as you crack open the hardened salt shell in front of everyone is well worth the effort.
For those of you who have never seen it done, it's a traditional technique that can also be done with pork or even fish as well, as long as whatever you're cooking is at least 5 pounds or so. Much smaller than that, and it will cook too quickly. There's a recipe outlining the technique on the back of a Morton's Kosher Salt box, so I won't belabor that part of it here, but I do vary the technique from theirs as far as cooking time. I've found that cooking it at the lower temp (350º) causes the beef to steam, rather than roast, so I've had better results at around 425º. 350º may be okay for the smaller portions in their recipe, but it didn't give me the nice crust that I wanted. Surprisingly, for all the salt involved, it doesn't become salty, so I like to serve a small chunk of the crust with every portion.
(Photo: Meg, of Megan's Su Dong Pork
Epicurious.com has posted its 15 Best and 13 Worst food trends of the last year. Check 'em out!
Agree? Disagree? Got your own? Let's hear them, I'll bet between us we can come up with some interesting picks. Leave your suggestions in the comments, and I'll put together a list of our top choices.
I do agree with quite a few of theirs, though. Chipotles are so 2003. On the other hand, we love pork bellys, call them whatever you want as far as I'm concerned.
(Photo: TPC- not a bad pic, if I do say so myself...)
It's the end of the year drill at Desert Island Foods™.com, and one thing in the DIF test kitchen freezer was the ham from the Orange Survival Glaze photo shoot. End of the year- everything must go, so I took about half of it, plus the bone and made this bean soup I've been craving since it got cold here. Okay, cold in Phoenix is relative, but I saw a mini-icicle on a garden hose one morning a few days ago. Brrrrrr.....
Okay, back to the soup. This took about 3 1/2 hours start to finish, without presoaking or precooking the beans. With a soup like this, I really don't think it's necessary because the extra starch helps thicken the soup. If you were really pressed for time, I think you could just put the beans in with the ham bone and omit the first onion and carrot. Take the extra hour if you possibly can, though.
(Photo: Sara Essex, of Court of Two Sister's Shrimp Toulouse, recipe here, then click on 'recipes'.)
Like the mighty Mississippi, there's slow but steady progress in the restaurant scene of New Orleans, which according to Tom Fitzmorris, editor of N.O. Menu.com. Check it out, it looks to be a terrific resource for those who want to keep tabs on what's going on in the Big Easy. I found Tom's site through an article in National Restaurant News written by Ron Ruggless (registration required, so I'll excerpt a bit):
"At the risk of sounding like an impossibly optimistic booster," Fitzmorris said, "I must tell you that I think the outlook for restaurants in the segment that I cover — namely, restaurants with significant culinary interest and appeal for local people — is very bright indeed."Every restaurant I go to, every night of the week, is a packed house," he said. "I've heard of a few exceptions to this, but not seen them, and most reports from my readers confirm my observation." Some employees are trekking back to the city, restaurant owners said, but finding workers remains a big challenge.
"The No. 1 problem right now is staffing," Fitzmorris said. "Many would-be restaurant employees are absent because they don't have a place to live. Between one-fourth and one-third of the area's housing is currently uninhabitable and will be for quite some time. That is the big challenge. On the other hand, most restaurateurs are telling me that their staffs are growing from the 25 percent they opened with to about 50 percent now. The hardest people to get are back-of-the-house workers."
Restaurants mentioned that are now open include Court of Two Sisters, Arnaud's, Café Adelaide, and Bourbon House, with 3 or 4 restaurants opening daily. Should be lots of places to eat during the first scaled-down Mardi Gras this year. Laissez les bon temps rouler!!!!
It would be fun to do a foodie crawl through New Orleans, wouldn't it?
Mmmmmm, steak kabobs. This was sent in by Jerry a while ago, and I found it in the process of doing my end-of-year cleanup of our hard drives. Sorry, Jerry! It looks great, though.
Personally, when I'm making kabobs for a large group, I tend to make kabobs of each ingredient, then take them off the skewers to serve, as I did here. (See kabob pic at the bottom of the post.) Make sure you soak your wooden skewers before you add your ingredient, so they don't catch fire on the grill.
This week's Friday Funny comes to us again from Kathleen, who's on a roll.
Have a Friday Funny? Email me!
Have a great weekend. Get those Desert Island Foods™.com orders in if you're going to, I'm ready for a vacation!!!
This is such a great site, I feel badly for not highlighting it sooner.
Cooking for Engineers.com was created by Michael Chu, a Silicon Valley engineer, as a way to store his recipes. It has lots of good stuff, recipes and techniques with great in-progress photos, without being horribly geeky. I particularly like his tabular method of presenting recipes, which apparently he's filed for a patent on.
An example is here. Dig all the great pictures and the tabular recipe at the bottom.
Ya know, this site could be more like that if I wasn't so darn lazy. Maybe I've found my first New Year's resolution. Naaaaaah...
I will be doing some work on the banner for this site, though, so things will probably look a bit strange from time to time.
Update: I've added Cooking for Engineers to the blogroll on the right, joining some darn good food bloggers. Check them out often...
(Photo: foodprocessing-technology.com)
Interesting article at Baking Business.com, with a lot of good information on gluten and Celiac disease, which as the article states is probably more widespread than previously recognized:
Recent studies suggest that more than 2 million Americans are afflicted with celiac disease; however, this number may be a gross underestimation of the actual number of cases. Because it is hard to diagnose, there may be many more "silent" cases. Also, some evidence suggests that people with disorders in the autistic spectrum may also be sensitive to gluten as well as casein. It is estimated that the number of sufferers of celiac disease will increase worldwide by a factor of ten during the next few years.
Thanks to a conversation I had with Shauna a while back, I've had Survival Spice™ certified gluten free, which is something very few spice blends can achieve.
(Photo: salon.com)
So, what's for breakfast? Omelet, waffles, bacon and eggs, fruit, caviar, cereal, udon, cold pizza, name it!
Really, let's talk breakfast. If you could have anything you wanted for breakfast, what would it be?
(Photo: Mary. Please Note: Shrubbery not included...)
Just a quick reminder that if you haven't placed your holiday orders at the Desert Island Foods™.com site, there's still time to get your last minute gifts shipped before the 25th. Sales have been terrific, and I'm proud to say that we've managed to keep up the pace.
We've got great last minute gifts and stocking stuffers for your tough to shop for 'foodies', so finish up your shopping with a few mouse clicks!!
Another reminder- Our last orders will go out on December 23rd, then no orders will ship until January 5th. We'll be answering the phones and I'll be posting from out of town occasionally, but this our big break of the year, and I need it!
Comments?
(Photo: Jim, taken through a plastic bag)
Wow, the Maestro of Munchies has done it again!!! Jim, the creator of the popular Halloween Survival Seeds has created "Survival Party Mix".
Jim followed the recipe for Chex® Party Mix and substituted Survival Spice™ for the seasoned salt in the recipe, but mentioned in his email that he would substitute Survival Spice for the onion and garlic powder, too, when they make it again and I agree.
That said, here's Jim's recipe with his future modifications. Thanks, Jim!!!
(Screen grab- Buddy's Snowball Fight)
Or Will Ferrell? Okay, me neither, but here's a cute game (okay, time killer, who am I kidding?) sent in by Silvia, not that I've had much time to play it yet, but it's fun! Just don't hit Santa, or he'll cuss at ya.
(Tamales- Photo by Chel Beeson)
Whether you celebrate Christmas or not, Fiery-Foods.com food editor Nancy Gerlach has some terrific recipes if you want to attempt some New Mexico-style dishes.
The whole Fiery-Foods.com site is an awesome resource for all chili heads, btw, though I've mentioned it before.
Check out these recipes:
•Mole Poblano de la Noche Buena
•Tamales y Mas Tamales
•Southwestern Roasted Turkey with Green Chile Pinon Dressing
•Posole
•Winter Squash and Apple Chowder with Red Chile--Dusted Croutons
Wow. Winter Squash and Apple Chowder. I'm all over that.
Update: Links fixed. Thanks, Julie!
We're in the process of upgrading my version of Movable Type, the software that runs this site. There will be some downtime at some point, hopefully it won't be too long or too painful!
I've set up a backup site at thepragmaticchef.blogspot.com, in case of disaster. Please bookmark it, just in case!!!
Update 12/13: The upgrade to MT 3.2 is done. Thanks to the 2mhosting crew for a smooth upgrade. No known issues, but please email me if something doesn't seem to work properly for you. Thanks.
For 6 months now, I've been meaning to upgrade the look of this site, now that the Desert Island Foods™.com site is in a good spot to leave it for now.
This is my first shot at it. I like the stainless steel vibe, (which is a shot of my refrigerator at home, btw) but I think it needs some more zip. Keeping in mind that this is only about 2/3 the size of the real deal, what do you think?
Great email from Carin:
I made "your" pork chops last night. They were ymmmmm ymmmm good. My hubby says I owe you a (wet) t-shirt picture.
Sadly, no picture enclosed, but I'm hopeful...
(Photos: Paul Brown)
Emails like this just make my day. Paul "AKA Chilebrown" Brown sent in a delicious looking crab cake recipe using Survival Spice™, which as I've noted before, adds wonderfully to the flavor of crab, accentuating the sweetness of the meat and adding succulence with a little zip.
If you're not fortunate enough to have access to fresh lump crabmeat, using a mix of 1/2 lump and 1/2 shredded is a good substitute. It's important to be gentle when mixing these, so you don't break up your expensive lump crab meat, and as Paul noted, giving them time in the refrigerator to set up before cooking them will help keep them together.
Paul, you rock. Here's his recipe:
This week's Friday Funny was sent in by Kathleen, thanks! Mild profanity, so be warned...
Do you have a joke for the Friday Funny? Please email me!
Have a great weekend, and if you're still not done with your shopping, visit Desert Island Foods™.com for great "kinda- getting- late- in- the- game- here" gifts!!!
Meg has up a post announcing the 2005 Food Weblog Awards. After a few comments over there, Meg banned me, so I've had to slap together my own post...
Lots of good food blogs out there, go nominate your favorites! I'd appreciate it if you would nominate me for the categories I actually have a chance of winning, such as:
“Best Use of Kelp Shampoo and Bacon Bits in an Entrée”“Worst Kitchen Cut in a Drunken Frenzy”
"Most Inept Bungling of the most Expensive Ingredients"
"First to use King Crab, Peanut Butter, WD-40 and Snails in a Fritatta Without Killing Anybody"
Any categories I missed?
Thanks for your support! Nominations end Friday, so get 'em in!
Don't know what to make for dinner?
Dinner Dudes.com is a team comprised of a chef, who creates recipes, and a non-chef partner that tests these recipes to make sure they can be replicated by home cooks. For $5.95 a month, you get a newsletter complete with recipes and shopping lists.
Would you pay 6 bucks a month for this? I think it's interesting, at least.
A great email and pics, from Mary:
My husband and I took Survival Spice with us to the Galapagos Islands last month. Not only do we love it, but so do the land iguanas and giant tortoises! Thank you for a wonderful product, we will be taking it with us on all future trips.
Cool idea, actually. They took Survival Spice™ with them in case they needed to spice up some boring dishes.
Darwin would be proud. Or something.
(Another charming, slightly out of focus photo by yours truly...)
Just a simple weekday dinner, nothing fancy. Okay, the weekend meals aren't that elaborate either, most of the time, I gotta admit. Not during the holiday crunch, anyway...
As I was steaming some red potatoes and green beans, I took some fantastic Alaskan halibut (thanks again, Lloyd!), drizzled it with a bit of oil, and a touch of lemon juice and Survival Spice™.
While that was on the grill, I made a quick vinagerette of some butter, Tibvrtini Olio Extra Vergine di Oliva and Tibvrtini's amazing Aceto di Vino Bianco, along with some salt and pepper in a bowl.
When the veggies came out of the steamer, in they went into the dressing, sucking up the butter and all those great flavors.
The halibut was terrific, subtle with a great buttery texture. Just a pinch or two of seasoning was plenty. This would make a killer Nicoise salad. Hmmmm.... if there were any leftovers, that is.
(Photo: AFP)
The wine producers of the great Bordeaux region of France have really gotten their butts kicked over the last few years. Between the rising euro, stiff competition from up and coming vintners such as Australia, over pricing during the dot.com era, and the fact that even the French don't drink as much wine as they used to, a lot of growers that bought over-valued property in the area in recent years are facing plummeting grape prices.
So what's their plan? A good ol' French strike to protest their bad fortune. That ought to help...
Suck it up, mon amis! I haven't bought Bordeaux in any quantity since the great vintage of 2000, when I was smart enough to buy futures, but in recent years I've been buying mostly Aussie and American. And giving my liver a bit of a rest.
I know they'll pull it together. I'm a sucker for a big, bad Bordeaux, and market forces will ultimately prevail. Survival of the fittest and all that.
The link expired to the article I was going to link originally about the threatened strike, but this has more information.
Our friend, the chicken. What a great pallet to build flavors on. Enough fat to carry flavors deep into the meat, then they melt away, leaving you with a lean, healthy meal.
This was so easy. Take a whole chicken, tuck the wing tips under the wings, cut out the backbone with a pair of poultry shears or a sharp knife, and press to lay it flat. Drizzle with olive oil, kosher salt, and some lemon juice, then rub generously with Survival Spice™ on all sides. I cooked this indirectly on the gas grill with some pecan chips, but you can easily just put it on a sheet pan in a 375º oven.
This took about 45 minutes, then I let it rest for 5 minutes or so. Man, it was good. Crispy skin, and nothing but flavorful, juicy meat underneath. A crusty baguette and some grilled asparagus finished it off.
Did I mention it was easy?
(Photo: Mary. Please Note: Shrubbery not included...)
I just wanted to let those of you who pre-ordered Survival Gift Boxes that they're starting to ship today. I'm really happy with how they came out! They sell for $39.99 and include:
• A Quality, all cotton, red Desert Island Foods™ apron with 2 pockets and an adjustable strap.
• A Gift tin of our Scovie Award winning Survival Spice™, along with a companion booklet with tips and uses for novice and experts alike.
• A 10" E-Z Hook®, which is a really versatile barbecue utensil I've been evaluating for a while. It's easy to use and takes up very little room. Great for grilling, turning bacon or picking olives or pickles out of a jar! Truly a handy item to have.
• A DIF Refrigerator Magnet, with room to jot down important phone numbers for quick access when you need them.
The whole thing ships assembled in a sturdy cardboard mailer.
It's a great gift for the cook in your life (or yourself, why not?)
Oh, these are bad. Today's Friday Funny comes via email from Denise.
Try not to hate her.
Got a Friday Funny? Email me. Have a great weekend, everyone!
I took shamefully few pictures of the great meals I had on my little vacation, but I managed to take a shot of some New York strip steaks marinated in olive oil and Survival Spice™ before they went on the grill Wednesday night. Served with some killer mashed potatoes, a monster jalapeño corn souffle, and a mesclun green salad with toasted walnuts and blue cheese with vinagerette.
Oh, and wine. Lots and lots of wine. Ouch...
Thanks to Jason and Lisa for being such terrific hosts, and a big shout out to Jerry and Audrey for hosting the Saints/Gumbo and Steelers/Burger Bar nights!
Sooooo.... what did I miss?
