tag:blogger.com,1999:blog-20205092401801955832024-03-12T17:29:11.788-07:00Entropy KitchenCreations, experiments and recipes from Entropy the Shop's own kitchen.Anonymoushttp://www.blogger.com/profile/07601793661945143048noreply@blogger.comBlogger35125tag:blogger.com,1999:blog-2020509240180195583.post-50955942240250622322014-09-22T17:42:00.000-07:002014-09-22T22:31:10.256-07:00Herbed Brown Butter Spaghetti SquashSummer leaves us, taking with her all the flirtatious and vivid fruits and vegetables which are replaced by fall's more secretive bounty. The color scheme of the variety changes from reds and blues to oranges and browns. Tender young summer squashes are blended in with their rustic cousins like the acorn, butternut, and spaghetti squash. Roots and tubers begin to make their hearty appearance as the cold weather moves in as if giving us sustenance to greet the winter.<br />
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During the transition from the hot summer months and the freeze of the winter is a milder changing climate where we will find spaghetti squash readily available along with some of summer's lingering fresh herbs. I would like to share with you a simple recipe as a healthy lunch or dinner, or as a side dish to a larger meal, should the occasion arise during the holidays.<br />
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<div style="text-align: center;">
<b><span style="font-size: large;">Herbed Brown Butter Spaghetti Squash</span></b></div>
<div style="text-align: center;">
<b>Serves 2 as an entree or 4 as a side.</b></div>
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Ingredients:<br />
1 medium size spaghetti squash, split in half and seeds removed.<br />
1 shallot, minced.<br />
5 sprigs of fresh Italian parsley, chopped.<br />
3 sprigs of fresh marjoram (or 1 sprig oregano), minced.<br />
1/2 cup unsalted butter.<br />
Juice of 1/2 lemon.<br />
1 Tbsp. olive oil.<br />
salt and freshly ground black pepper.<br />
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optional additions (one or a combination of the following)<br />
2 tsp. capers, rinsed.<br />
2 Tbsp. pitted and sliced cured green olives.<br />
1 Tbsp. sun dried tomatoes, chopped.<br />
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Method:<br />
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1. Preheat oven to 400 degrees Fahrenheit.<br />
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2. Split your squash in half lengthwise from stem to tail. This can be tricky since the squash has a tough, rounded exterior. Use a dish towel to cradle the squash as you lay it end to end (left to right) in front of you. Pierce the squash in the middle with the tip of your chef's knife pushing firmly down on the handle to finish a cut through either end. Turn squash and repeat.<br />
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3. With a large metal spoon scoop out the seeds and soft stringy bits in each half. Do not dig into the flesh. Discard or save the seeds to roast for a snack!<br />
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4. Rub the cut side and interior of your squash with olive oil and season with salt and pepper. Place squash cut side down on a baking sheet or dish. You can treat your pan with oil or line with foil if you want but it is not necessary. We are not adding water to this recipe as some call for since we will be cooking our squash a second time later.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHWNLBzUFpqKmHUQQkBP9fcaPc6xTGbG-fA-YTxYZ8nXAW2F7CXSZVIPXwk0Y8lfg2V1OcEX4rMRrWCHyCTh3BgkoOt_mQxJzYg5_RSvhCqwHxIqLhscaIyYIKNcaOewcz6vF2KJO5Rjg/s1600/IMG_7617.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHWNLBzUFpqKmHUQQkBP9fcaPc6xTGbG-fA-YTxYZ8nXAW2F7CXSZVIPXwk0Y8lfg2V1OcEX4rMRrWCHyCTh3BgkoOt_mQxJzYg5_RSvhCqwHxIqLhscaIyYIKNcaOewcz6vF2KJO5Rjg/s1600/IMG_7617.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">In this picture I am preparing a double recipe<br />
for four people hence double the squash.</td></tr>
</tbody></table>
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5. Transfer the squash to the oven and roast for around 20-25 minutes before checking. Your squash will be ready to remove from the oven when you can easily push a fork through the outside skin of the squash through to the interior. When you can do this remove the squash from the oven and let it cool.<br />
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6. Once the squash is cool enough to handle, hold the squash upright on a cutting board and begin to scrape out the flesh starting gently at the top. As you begin to remove the "noodles" of squash you want to continue to scrape from the perimeter of you cut edge to the inside, pulling the strands of squash away from the skin.<br />
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*Note: The more deliberate you are to make continuous scoops, as opposed to making several thrashing motions, the longer your squash spaghetti will be!<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5DtpjIJJpqDJi5WtLyytjwl774ZwZnTSdtoiVcdUAmwBUxQV1XDnkodWzXut2GOkY2QoJBnmU5qZ90oUdLGAaXsh9-EirMLYgt9gp56u8SM7fAHMwq1hv6-bzhwGEi8BGwu99uufbRaQ/s1600/IMG_7625.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5DtpjIJJpqDJi5WtLyytjwl774ZwZnTSdtoiVcdUAmwBUxQV1XDnkodWzXut2GOkY2QoJBnmU5qZ90oUdLGAaXsh9-EirMLYgt9gp56u8SM7fAHMwq1hv6-bzhwGEi8BGwu99uufbRaQ/s1600/IMG_7625.jpg" height="200" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I prefer to use a large fork<br />
(left) which gets more<br />
squash out with little thrashing. </td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7bkj57ZBMiqz9V5-tUKEArWJWKvqxTb3PZGhcz_3C-Wr0BVkQDR1c1ugInHxHGsKN2ECMrmmLlHaS34ojRgN5VpiONppgq2CBqjKRDGKRw8TT4kk_PfcKpd7ORLu7gXQ8oS1CS4fqoGg/s1600/IMG_7626.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7bkj57ZBMiqz9V5-tUKEArWJWKvqxTb3PZGhcz_3C-Wr0BVkQDR1c1ugInHxHGsKN2ECMrmmLlHaS34ojRgN5VpiONppgq2CBqjKRDGKRw8TT4kk_PfcKpd7ORLu7gXQ8oS1CS4fqoGg/s1600/IMG_7626.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stating at the top with deliberate motion.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMx6BIAGlqrlMF7V-1yVn5qeavGt24iwuuwJrRMFaDt6ggMOJwiNCjYes5SnmpWceh77kxkSwaagokWtfvuM3A-qaYe8gbRHiHNpMbKf-EwlqvElClkJQNLYnXlk6ondorySxo6TjQquo/s1600/IMG_7627.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMx6BIAGlqrlMF7V-1yVn5qeavGt24iwuuwJrRMFaDt6ggMOJwiNCjYes5SnmpWceh77kxkSwaagokWtfvuM3A-qaYe8gbRHiHNpMbKf-EwlqvElClkJQNLYnXlk6ondorySxo6TjQquo/s1600/IMG_7627.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pulling from the outside in to the center.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkpzNJW2krnBS3Yc1khfO0bTzAdQdxx3-prTLy9n2QUpZiNKlPgbfg-sp_hI_bVr27b_sRBWVCV9ThtGFpr9jbBcGAIUpgqOUXg_sMpjW2IA1eTXuo0U3y9hVvMlYJ0C27pxoRtTXydDo/s1600/IMG_7628.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkpzNJW2krnBS3Yc1khfO0bTzAdQdxx3-prTLy9n2QUpZiNKlPgbfg-sp_hI_bVr27b_sRBWVCV9ThtGFpr9jbBcGAIUpgqOUXg_sMpjW2IA1eTXuo0U3y9hVvMlYJ0C27pxoRtTXydDo/s1600/IMG_7628.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One down one to go.</td></tr>
</tbody></table>
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7. Reserve the squash in a bowl.<br />
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8. Add the butter to a large sauté pan and melt over medium-high heat. As it melts swirl or stir it around as it starts to brown and bubble.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTcdfAymomi0hHkJPhamDR3ZwF1dk7CzqmdrtsQSKEup46TV7k7Flvn4_Vn8XlzlpvdFJYhiIrSiotc2SFf5UqSXJ_gs4DiTYkKZKv9Xi4_w7SPYnzanb3q72Z9hHcG55-dVYn2pfXvTw/s1600/photo+2-7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTcdfAymomi0hHkJPhamDR3ZwF1dk7CzqmdrtsQSKEup46TV7k7Flvn4_Vn8XlzlpvdFJYhiIrSiotc2SFf5UqSXJ_gs4DiTYkKZKv9Xi4_w7SPYnzanb3q72Z9hHcG55-dVYn2pfXvTw/s1600/photo+2-7.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Notice the browning quickly begins while the<br />
butter is still not completely melted.</td></tr>
</tbody></table>
9. Turn heat down to medium heat. As the butter continues to bubble and foam on the surface more intensely you will want to keep swirling or string your pan to encourage carmelization of the butter solids but not allow them to sit and burn. You will begin to notice a caramel-like smell and some darkened bits at the bottom of your pan. This is good!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-fe79PIC5SO5DQ4riRoHvqlmF0AePT52q_LI9NK5M2WThjJVv5wI6Cap7lX509Z2C32SWt0ZtUIlRiVXjwmRBwLuwB_Wc9sS0othHZp37xQZuBis3Raoqvhh5o_aNt6X1WOKAn54RPY8/s1600/photo+3-7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-fe79PIC5SO5DQ4riRoHvqlmF0AePT52q_LI9NK5M2WThjJVv5wI6Cap7lX509Z2C32SWt0ZtUIlRiVXjwmRBwLuwB_Wc9sS0othHZp37xQZuBis3Raoqvhh5o_aNt6X1WOKAn54RPY8/s1600/photo+3-7.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Once the butter is completely melted it is hard<br />
to see those browning bits under the foam so<br />
stirring or swirling is needed to avoid burning.</td></tr>
</tbody></table>
10. Once the solids (bits) on the bottom of the pan have become a caramel color and you can smell their sweet flavor, turn the heat to low and toss in your shallots. Sauté the shallots for one minute.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq-tClQ8gUunZ_-SCRvbgtFJ7KCXK13dCoOzlNa0YYbKMhfGH8YZGOUzji1ZjPMnnBZhfcLJXqzZlTLHuktgdKKX1fwzAjWvwRHbmYRhri7a5SQKYQgb_KRYhEPFUuTAgQMONxztX1-mg/s1600/photo+5-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq-tClQ8gUunZ_-SCRvbgtFJ7KCXK13dCoOzlNa0YYbKMhfGH8YZGOUzji1ZjPMnnBZhfcLJXqzZlTLHuktgdKKX1fwzAjWvwRHbmYRhri7a5SQKYQgb_KRYhEPFUuTAgQMONxztX1-mg/s1600/photo+5-2.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">As the butter continues to cook you can begin to see<br />
the solids at the bottom. Notice how they are a<br />
nice caramel brown?<br />
ADD THE SHALLOTS!!</td></tr>
</tbody></table>
11. Add the lemon juice and half of the herbs to the pan. Season with some salt and pepper.<br />
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12. Add your spaghetti squash to the pan, season with some additional salt and pepper and the remaining herbs. Toss your squash with the browned butter.<br />
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13. Heat your spaghetti squash, gently mixing as to not break the noodles (I use 2 spoons) coating them with the herbed browned butter sauce.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDWu8BgRR3brIZbndD-1TbHzvdlzF4_99ar-mmQles2GorTJ-eWrIyfstHbGvCX1xKfC-KIjaHONcfIOIBmUF_Ae3b7XgmsOAhs5qfW46Wm6N5qRRDhOBZhVdxuoUdmf3jbFtVCGtmJYo/s1600/IMG_7630.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDWu8BgRR3brIZbndD-1TbHzvdlzF4_99ar-mmQles2GorTJ-eWrIyfstHbGvCX1xKfC-KIjaHONcfIOIBmUF_Ae3b7XgmsOAhs5qfW46Wm6N5qRRDhOBZhVdxuoUdmf3jbFtVCGtmJYo/s1600/IMG_7630.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">In this picture I have made a double recipe<br />
for four people.</td></tr>
</tbody></table>
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14. Serve your Herbed Brown Butter Spaghetti Squash as you like. As a main or side dish. Try adding the suggested additions or some of your own favorite.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4WzoF6eXRbHrIlmks8gaIANSSYLnpFqfollIftmXElvlnlxmHeSAQVyYkNrP2t8rx97wj-cyFlQiz6yUPJzp1S00VXidv-3aX8xvFukcEDDY6KGGDi8ak5sxFcQnpBU4bwN9F3aInOCM/s1600/IMG_7639.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4WzoF6eXRbHrIlmks8gaIANSSYLnpFqfollIftmXElvlnlxmHeSAQVyYkNrP2t8rx97wj-cyFlQiz6yUPJzp1S00VXidv-3aX8xvFukcEDDY6KGGDi8ak5sxFcQnpBU4bwN9F3aInOCM/s1600/IMG_7639.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">For my light dinner I paired my spaghetti with<br />
glazed beets.</td></tr>
</tbody></table>
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Enjoy!<br />
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<br />Anonymoushttp://www.blogger.com/profile/07601793661945143048noreply@blogger.com5tag:blogger.com,1999:blog-2020509240180195583.post-22615845505361993772014-09-11T10:39:00.001-07:002015-09-30T16:28:29.954-07:00Making Fermented Chile Sauce (My Version of Sriracha Sauce)I cannot remember the first time I encountered the celebrated Sriracha Sauce but it was some time ago, before it was as readily available as Tabasco Sauce, Tapatio or mayo and mustard for that matter. Yes today the iconic bright red bottled sauce topped with the bright green screw top squirt cap has made it's way into every corner of the culinary world and beyond. From potato chips, themed cookbooks, restaurant menus, t-shirts and iPhone cases this sauce seems to have a cultural following all of it's own.<br />
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The original Sriracha sauce created by Huy Fong Foods in Los Angeles has been duplicated many times now as it's popularity is not fading. A fun fact is that this quite simple recipe is something the beginner fermenting enthusiast can enjoy making with a few ingredients in as few as 5 to 7 days. It is a foolproof recipe if you are willing to spend a couple of minutes a day while the results can vary greatly if you decide to play with changing some of the ingredients once you get a taste for it.<br />
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Following this recipe you will be involved in a relationship with the living and friendly Lactobacillus bacteria. This is the process and bacteria responsible for such foods as sauerkraut, pickles and kimchi (just to name a few foods). It is harmless and if anything helpful, yet remember that it is a living culture and even though it needs little to create it does need your attention.<br />
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With lacto-fermented recipes many variables can change the outcome from one persons attempt to an other's. Temperature, light and even the moisture content of the vegetable matter can alter the end result. My advice to you is to give the recipe a try, stick to your part and enjoy the process and end result even if different from what you expected or what you yielded last time. This is the wonder and beauty of working with the living forces and organism of nature. Nature has her own ingredients to add to the process. We merely facilitate.<br />
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<span style="font-size: large;"><u><b>Fermented Chile Sauce</b></u></span><br />
<b>Makes 1 1/2 cups</b><br />
<b>Total time: 8 days</b></div>
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<u><b>Special equipment:</b></u> None Are Required!! The great thing about this recipe being such a short fermenting process is that you do not need to invest in any new gear or bring out your special crocks or airlock lids. Using a quart size mason jar or ceramic container covered with some plastic wrap is all you need. Of course if you do have and would like to use your airlock lids for this recipe this will only help in the process. It is your choice. <b>You need to use glass or ceramic for this recipe</b>. Plastic containers can carry flavors, chemicals and will most likely be forever impregnated by the odor of fermented chile peppers.<br />
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Remember the chile mixture will be shy of filling a quart size container so get something large enough to hold it. I use old quart mason jars I pick up at garage sales just for these purposes. I have a lot of jars.... You want to choose something that will not be too large or have too much head space from your ferment. We want to keep the air in the jar to a minimum. Too much oxygen in the jar/ crock can encourage the growth of mold spores. But this is not a serious issue as I will discuss below.</div>
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<u style="font-weight: bold;">*Caution*</u> <b>WEAR PROTECTIVE RUBBER GLOVES!</b> Most chile peppers, especially the hotter ones used in this recipe can irritate and or burn your skin when working with them. Once your hand has come into contact with the interior and juices (capsaicin) of a spicy chili the danger of spreading the burning sensation is open by wherever you might put your hands such as your eyes. It is hard to wash off the capsaicin from your hands so please invest in some rubber or latex gloves.<br />
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<u><b>Ingredients:</b></u></div>
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1 1/4 pounds Fresno chiles.</div>
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1/4 pound Habanero chiles, red Serrano or Thai chiles (depending on what is available).</div>
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4 to 5 cloves fresh garlic (if your cloves are small use 5. If cloves are medium to large use 4).</div>
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3 Tbsp. brown sugar</div>
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1 Tbsp Kosher or sea salt</div>
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1/3 Cup water</div>
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1/2 Cup distilled vinegar</div>
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<u><b>Method:</b></u></div>
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1. Thoroughly rinse your chiles. Wearing your rubber or latex gloves de-stem, slice in half lengthwise and coarsely chop reserving all of the seeds.<br />
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2. Place the chopped chiles, garlic, brown sugar, salt and water into a blender and blend. Turn off blender and scrape down the sides to encourage the mixture to liquefy as much as possible. Do this step a couple of times or until you have a consistent mixture blending away.<br />
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3. Once mixture is smooth transfer it into your fermenting jar of choice. You do want to use glass or ceramic for this portion of the recipe. Cover the opening of the container with plastic wrap (tightly) or a tight fitting lid. Place the jar in a dark, cool place and wait!<br />
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4. Everyday, once a day for the next 5 to 7 days you will remove your jar of fermenting chiles from their hiding place, open the jar and give the mixture a good stirring. Scrape down the sides, cover and return to a cool, dark place.<br />
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As the days go by you will begin to notice a beautiful scent along with some bubbling in the mixture and separation in the bottom of your jar. If you are not using a clear glass and cannot see this activity you will just has to trust me and go by the sweet aroma. This is the lactic-acid fermentation process in progress. Those fruity, spicy chiles are beginning to sour along with the raw aromatic garlic developing a depth of flavor that will thrill you once it is done.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI-ZRI1aiDOCV7dWJeXbAtXp0xPC_S4fKKjmcjWlljAsKhPj4l67SpASZpmFPNTRbPc_IYsBZReS1tdSktlyP0vEhcAC1ETh7qC3HGqySdVSapftyXjPI9BuPPslUzSqzXfD6tGNaSiSg/s1600/IMG_7420.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI-ZRI1aiDOCV7dWJeXbAtXp0xPC_S4fKKjmcjWlljAsKhPj4l67SpASZpmFPNTRbPc_IYsBZReS1tdSktlyP0vEhcAC1ETh7qC3HGqySdVSapftyXjPI9BuPPslUzSqzXfD6tGNaSiSg/s1600/IMG_7420.jpg" width="531" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here is a look at my fermenting chilies roughly 24 hours after being made. You will notice some bubbling around the perimeter of the mixture. Things are getting started.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-_qxiQKT0z02je6tNtxTC_fu9_Q7y1OT-TGM91B1MgfWU4eFy8ECGxufiHC_NuP2SdoLC3qzH_hGHBybIGoza3Ta4gny5yL3wGQ3tU2d9v3DAyf72S2le1rBqjh3x6feXKT8xRzoDXjc/s1600/IMG_7472.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-_qxiQKT0z02je6tNtxTC_fu9_Q7y1OT-TGM91B1MgfWU4eFy8ECGxufiHC_NuP2SdoLC3qzH_hGHBybIGoza3Ta4gny5yL3wGQ3tU2d9v3DAyf72S2le1rBqjh3x6feXKT8xRzoDXjc/s1600/IMG_7472.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">3 days after being made the aroma fills my cupboard and<br />
larger bubbles can be found on the surface as well<br />
throughout the mixture. Some separation can be found<br />
at the bottom. Stir this up every day!</td></tr>
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<u><b>*Note on possible mold growth:</b></u> If at any time you notice a fuzzy white growth blooming on the surface of your ferment, do not fret or panic and DO NOT throw out your healthy ferment. Simply and gently use a spoon to scoop out the fuzzy growth along with the immediate surface of the ferment. After you have gently scooped out the fuzzy growth along with the immediate surface below simply stir the ferment and return it to it's hiding place. No harm.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH7-HvZXI548No3Ol-hz1azeAX7SmKrm5QVREnN5tMiYzQp-r34Mp3l-mq7SYmGPLWLLXY5vARtYXJhMahLL5zIgoX6-qnRllR31ntGAaP13jOEUdQRm9SJ9AgiWVA3mJXvIFw85gK-8M/s1600/IMG_7533.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH7-HvZXI548No3Ol-hz1azeAX7SmKrm5QVREnN5tMiYzQp-r34Mp3l-mq7SYmGPLWLLXY5vARtYXJhMahLL5zIgoX6-qnRllR31ntGAaP13jOEUdQRm9SJ9AgiWVA3mJXvIFw85gK-8M/s1600/IMG_7533.jpg" width="218" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Day 7 shows a ferment bubbling with life.<br />
The aroma is rich and truly resembles Sriracha.</td></tr>
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<u><b>*When it's time:</b></u> You will be ready to finish your chile sauce when the ferment is aromatic and bubbly. I recommend keeping the length of this ferment to 7 days and not any longer until you feel like experimenting on your own. So know that in 5 days you should have the desired results but if you can wait a little longer you will get a little more depth of flavor.<br />
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5. Pour the fermented mixture back into your blender or food processor, add the vinegar and blend for a minute.<br />
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6. Pour the fermented chile mixture into a sauce pot and bring to a gentle simmer over medium heat. Stirring occasionally allow to reduce by 1/2 original volume skimming the foam from the surface as it appears.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggAuhfPJiAxnmaERAYcoWFaKyuqBSpoBFNQiPbXwl8_GZZNu1X6fW_VZyWlzWtCTtFvTwCx0dXOviELWKSPACpuhnbSo9ccxMqvGlD4lbQEME8WLn_35JwyH6VqmRvGtlnKAm8BMETjdQ/s1600/IMG_7536.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggAuhfPJiAxnmaERAYcoWFaKyuqBSpoBFNQiPbXwl8_GZZNu1X6fW_VZyWlzWtCTtFvTwCx0dXOviELWKSPACpuhnbSo9ccxMqvGlD4lbQEME8WLn_35JwyH6VqmRvGtlnKAm8BMETjdQ/s1600/IMG_7536.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Skim. Skim. Skim.</td></tr>
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7. Once reduced turn off heat and allow the mixture to cool slightly to avoid and injuries when straining. Once cooled, pour the chile mixture from the sauce pot into a fine mesh strainer which rests over a bowl. Make sure to scrape out all the chile bits from the pot.<br />
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Using the back of a ladle stir the mixture pushing gently on the wire mesh of the strainer. As more and more of the strained sauce passes through the strainer and the pulp in the strainer becomes thicker you will want to apply a little more pressure against the mesh strainer. Pressing on the pulp as you move the ladle in a circular motion will ensure that you get as much of the hot sauce as you can. Tap the strainer over the bowl and scrape the bottom of the strainer to get all the sauce clinging underneath.<br />
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*At this time you may discard the pulp from the strainer or you may want to save it keeping it in your refrigerator to use for cooking as you would a chile paste. I will keep in your refrigerator for up to 3 to 4 months. It is up to you!<br />
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8. Once your sauce has cooled to room temperature pour it into your storage or dispensing container of choice. I would suggest getting a food grade squirt bottle at a restaurant supply store or store such as Bed Bath & Beyond but there are many options to choose from today so have fun!<br />
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I recommend your sauce refrigerated when you are not using it to ensure it's longevity, however, will it really be around that long until you find yourself making another batch?<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_tzv_36mbV4XW6g0-PqJ092G_VytPO7Q6dIhQ3i9c1fJzCPZYVXQuCHGhfJz-Kco2tWnSvoFwvSu9K7roBHcxha5kHFUXLuG1eOr0-IG20Ll4IaRrvw1WUEpwRszmCxVRiaLbAbAZGF0/s1600/IMG_7552.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_tzv_36mbV4XW6g0-PqJ092G_VytPO7Q6dIhQ3i9c1fJzCPZYVXQuCHGhfJz-Kco2tWnSvoFwvSu9K7roBHcxha5kHFUXLuG1eOr0-IG20Ll4IaRrvw1WUEpwRszmCxVRiaLbAbAZGF0/s1600/IMG_7552.jpg" width="310" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Your finished homemade Sriracha sauce will safely last when<br />
refrigerated between uses for up to 8 months.</td></tr>
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<u><b>Comments on changing the recipe to taste.</b></u></div>
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Chile peppers all have a varied amount of heat as well as their own unique fruity accents. The goal of any recipe you follow or create is to achieve a desired taste.</div>
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<u>The Fresno chile</u> has a great fruity flavor and a medium amount of heat making it a great base for this recipe. This is why the majority (1 1/4 pound) of the chile peppers called for in this recipe are Fresno chiles. You can however change this portion of the recipe to enjoy a multitude of outcomes.</div>
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<u>Red Serrano chiles</u> are a great addition for the remaining 1/4 pound of this recipe. They are a spicy chile adding plenty of punch. Sometimes I feel that they are more spicy than fruity and I use them accordingly.</div>
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<u>The Habanero chile</u> is very spicy but does have a unique fruity flavor. I like to use this pepper in this recipe. Depending on the season it will change the heat from one time to the next but the flavor is great.</div>
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<u>Thai chiles</u> work great as well but can translate as more heat than flavor. I would suggest using these to augment some of the other chiles on the recipe but not as a complete substitute.</div>
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The list goes on for chile peppers. There is a great variety out there and I encourage you to play with what you like and find in your area.</div>
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<a href="http://www.pinterest.com/pin/create/extension/" style="background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; line-height: 0; min-height: 20px; min-width: 40px; opacity: 0.85; position: absolute; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/" style="background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; line-height: 0; min-height: 20px; min-width: 40px; opacity: 0.85; position: absolute; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/" style="background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; line-height: 0; min-height: 20px; min-width: 40px; opacity: 0.85; position: absolute; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/" style="background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; line-height: 0; min-height: 20px; min-width: 40px; opacity: 0.85; position: absolute; width: 40px; z-index: 8675309;"></a><br />
<a href="http://www.pinterest.com/pin/create/extension/" style="background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; line-height: 0; min-height: 20px; min-width: 40px; opacity: 0.85; position: absolute; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/" style="background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; line-height: 0; min-height: 20px; min-width: 40px; opacity: 0.85; position: absolute; width: 40px; z-index: 8675309;"></a>Anonymoushttp://www.blogger.com/profile/07601793661945143048noreply@blogger.com4tag:blogger.com,1999:blog-2020509240180195583.post-89630441771091612792014-09-04T23:37:00.000-07:002014-09-22T22:35:45.663-07:00Oven Roasted TomatoesThe arrival of tomatoes in farmer's markets begins a season as vivid as their colors, flavors and varieties. This may be a time where the tomato is pristinely showcased on restaurant menus and in your own creations. Keep in mind that August will come bringing the tomatoes' big push where the fruit is plump, juicy and abundant meaning less expensive per pound. This is the perfect time for utilizing the tomato for more rustic recipes like sauces, soups, canning and roasting.<br />
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Oven roasting tomatoes is one of the simplest and unique ways to create a super flavorful, versatile element for your kitchen. In this process you are performing a miraculous culinary trifecta with minimal effort - infusing aromatics, condensing the juices of the tomato and caramelizing. The end result is simply "candy" and not for lack of a better word.</div>
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How this recipe gets even better is the multitude of ways in which you can use and enjoy these flavorful powerhouses: as is, right off the pan hot or cold, passed through a food mill or blended to make soups or sauces, garnish a salad, serve warm atop steak, chicken or fish, pressed into sandwiches for a burst of flavor.......just to make a few suggestions. Best thing to do is give it a try and find out for yourself. It's worth it.<br />
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<span style="font-size: large;"><u>Oven Roasted Tomatoes</u></span></div>
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<u>Before we begin: </u>This is such a fun and rustic method that getting out your measuring spoons and following a strict recipe is not really required. In fact this is one of those recipes you can loosely follow changing elements of to discover different results. Simply coat tomatoes with a drizzle of oil, chopped garlic, torn herbs of choice and salt and pepper to taste. Roast until edges are caramelized.</div>
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I have put together a basic recipe below should you want a starting point to begin your own discoveries. You can interchange cherry and grape tomatoes for the slicing, which I used. If you do use the smaller varieties of tomatoes simply do not cut in half and toss them whole in a large bowl with your oil mixture. Place on unlined or parchment lined (avoid foil) baking sheet and roast at 350 degrees Fahrenheit for 30 to 40 minutes or until tomatoes blister, pop and edges begin to caramelize.</div>
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Preheat oven to 350 degrees Fahrenheit.</div>
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Ingredients:</div>
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2 pounds slicing tomatoes</div>
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2 tbsp. olive oil</div>
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1to 2 cloves of garlic, chopped</div>
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2 large sprigs of herbs of your choice, stripped from stem and torn or roughly chopped. I like to use 1 sprig of basil and 1 sprig of marjoram but thyme, sage, oregano or any other herbs work great.</div>
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1/4 tsp. fine sea salt</div>
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freshly ground pepper to taste.</div>
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Wash tomatoes, core and cut in half horizontally. Mix olive oil, garlic, herbs, salt and pepper in a small bowl.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIv2-TUiv7kM65pFgtlyhOu7WhR364hWsuheHTujx5z2yccaAh0XjWVZDhoBW4cJDnBEXSPN4Isz8y825yg8jDdbRSxGBmt26xFuWTfGtOhl98dS_FWtvVVYhEtLBX5SujjT0gkRpOAyU/s1600/IMG_7383.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIv2-TUiv7kM65pFgtlyhOu7WhR364hWsuheHTujx5z2yccaAh0XjWVZDhoBW4cJDnBEXSPN4Isz8y825yg8jDdbRSxGBmt26xFuWTfGtOhl98dS_FWtvVVYhEtLBX5SujjT0gkRpOAyU/s1600/IMG_7383.jpg" height="400" width="328" /></a></div>
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Dipping your fingers into the oil mixture, gently rub the cut side of each tomato and then place the tomato cut side up on a baking sheet. Try not to overcrowd the tomatoes allowing some space for the hot air in the oven to cook and caramelize the tomatoes.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqBpHoVOo6d1q9bwvquidUFyLUdqZmR97E8eqS_xE-88gICjjJVpqO9OeonWfxyuoQM_WrxzyVFJratOhuxHbcO9Px1zx2wkiSJPUpoGTd6tlFdw0MYzFSPy1WumeLipCWAQz_Tl3TQOw/s1600/IMG_7390.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqBpHoVOo6d1q9bwvquidUFyLUdqZmR97E8eqS_xE-88gICjjJVpqO9OeonWfxyuoQM_WrxzyVFJratOhuxHbcO9Px1zx2wkiSJPUpoGTd6tlFdw0MYzFSPy1WumeLipCWAQz_Tl3TQOw/s1600/IMG_7390.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">While I took these pictures I was roasting 8 lbs. of tomatoes (4X recipe)<br />
and I purposely overcrowded my pan with tomatoes to make<br />
the image more appealing and to get your juices flowing.<br />
You DO want a single layer of tomatoes with some space in between .</td></tr>
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Place tomatoes in the oven and cook for 1 hour or until the edges begin to caramelize then remove from the oven.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg65bLnq1-TUr2cVrrCP1imxT72rhvzVXn6t91Zxo8jUY5x-q3IeHCfq8p1uZR-wjo1tZDums9n0BJGrq24NaFDz_FIUiiVxx4LHsgABAWPmlSGOTRUop3t6lR2zltS621gY4l6CLwWHBU/s1600/IMG_7394.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg65bLnq1-TUr2cVrrCP1imxT72rhvzVXn6t91Zxo8jUY5x-q3IeHCfq8p1uZR-wjo1tZDums9n0BJGrq24NaFDz_FIUiiVxx4LHsgABAWPmlSGOTRUop3t6lR2zltS621gY4l6CLwWHBU/s1600/IMG_7394.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hot out of the oven and ready to use.</td></tr>
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Although your tomatoes are now ready to use you may want to reserve them for use at a later time. If so simply allow the tomatoes to cool on the baking sheet until they are room temperature them store them in an airtight container in your refrigerator until you are ready to use.</div>
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*Note that these are easily heated in a microwave without any ill effect on the taste or texture of the tomatoes.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfGtvXJdoqY2XDyLmdCV8XHVG8X6ty-bj4b1VrzFdbscBPPZSPhd5y6cbuiUcHYT7YaFh1b4xeWszNeqoBqd5hYNqBORJz_at_eu-BPnF2xY79mst0Sns74DTImhdzwXG2aXGZNB65Wgs/s1600/IMG_7451.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfGtvXJdoqY2XDyLmdCV8XHVG8X6ty-bj4b1VrzFdbscBPPZSPhd5y6cbuiUcHYT7YaFh1b4xeWszNeqoBqd5hYNqBORJz_at_eu-BPnF2xY79mst0Sns74DTImhdzwXG2aXGZNB65Wgs/s1600/IMG_7451.jpg" height="303" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here I served the tomatoes warmed with a roasted head of<br />
cauliflower and herbed black lentils.</td></tr>
</tbody></table>
Try them....<br />
<br />
served whole warm or cold to as a side to any dish.<br />
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Chopped for omelettes, pasta, salad, bruschetta.<br />
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Pureed to make a sauce or soup.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqRC9opKi9aIkF6PYjj_ubQE1lkaCLwRTLzXNbp_3enQkzgyHeGyW2KYD9pUv1fk-vX-tklQmhFc7rXeWoNt2W6AAylI5Dy7ID5wt80gWIaIRmm9Ak25Qgs02pNi32rl3_tyy8gGrsuA0/s1600/IMG_7467.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqRC9opKi9aIkF6PYjj_ubQE1lkaCLwRTLzXNbp_3enQkzgyHeGyW2KYD9pUv1fk-vX-tklQmhFc7rXeWoNt2W6AAylI5Dy7ID5wt80gWIaIRmm9Ak25Qgs02pNi32rl3_tyy8gGrsuA0/s1600/IMG_7467.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here are the roasted tomatoes served at room<br />
temperature with a simple green salad for a light<br />
dinner accompaniment.</td></tr>
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Anonymoushttp://www.blogger.com/profile/07601793661945143048noreply@blogger.com0tag:blogger.com,1999:blog-2020509240180195583.post-74120514440127598832014-09-02T11:19:00.000-07:002014-09-22T22:36:21.851-07:00At My Local County Fair<div class="separator" style="clear: both; text-align: center;">
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Three years since I ventured into making preserves and pickles to sell, I have encountered various venues in which to expose my talents to the public; a shop on Etsy, homemade food markets, craft fairs and a couple of local Bay Area shops. As with any form of creativity or finished work, when one puts their efforts forth one hopes to be received with acceptance and praise. Although the palette is subjective, to date I have done very well with creating pleasing products yet I had never set out to be judged nor even considered it.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4B3ETq7whWfEfgjJTx-85jDc1NrOG0qApJyE72mYG2qCPB2nnz6MY-GtTfOF6ycnJWhFHp0_3nF5WBvstkhLRVc1ScBlb_fSYti5rcTHRmQq5zCDnWlG1o_Q-X83bxlEK9F3z6EcRTsk/s1600/IMG_7424.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4B3ETq7whWfEfgjJTx-85jDc1NrOG0qApJyE72mYG2qCPB2nnz6MY-GtTfOF6ycnJWhFHp0_3nF5WBvstkhLRVc1ScBlb_fSYti5rcTHRmQq5zCDnWlG1o_Q-X83bxlEK9F3z6EcRTsk/s1600/IMG_7424.jpg" height="400" width="293" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Best in Show: Spicy Pickle Chips.<br />
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<a name='more'></a>When one of our neighbors suggested that I enter some of my wares into the Solano County Fair I thought it would be a fun and unbiased critique of my abilities so I entered. I felt a little excited to enter into a fair. I have always loved the small town & country fairs of Massachusetts, when I used to live there with my father, and, on the west coast, I have always found myself more interested in the animal and craft exhibits than the rides and games. After years of strolling through displays of aging fruit, soggy pies and unassuming jars filled with sacred family recipes, I would now be more than just a spectator.<br />
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Although I was classically trained in the culinary arts it was not until I had worked my way to being a chef that I began to study the history of preserving foods and making my own jams and pickles (unfortunately this was not a tradition practiced in my family). With a solid working knowledge of contemporary cuisine I was captivated by the origins and traditions of such unassuming jars of food. As my studies led to creating, it became clearer to me that I had developed a huge amount of respect for the practices and knowledge of the unprofessional "chef"; the homemaker, grandmother, grandfather who make family recipes handed down so thoroughly understood that the recipe is almost innate in their DNA, while I would find myself fumbling for a measuring spoon. As I waited for the day the fair would open and the judging results would be revealed, it dawned on me the competition would be serious. I would be up against some true preserving pure bloods.<br />
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Accompanied by my wife, stepdaughter and son I was a little nervous upon entering the exhibit hall. I believe I could live with not placing among the other entries but it would be embarrassing to have someone else know and especially awkward to be in their presence as we both found out. It was difficult to find my jars scattered among the others but soon enough we found them. Out of several entries I received four ribbons; two second place, one first and one best in show. I was pleasantly suppressed and very grateful. I consider it an honor to have done so well for my first time.<br />
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Looking at all the other shiny ribbons and mysterious jars I wanted to know the secrets and meet the people behind the recipes. Maybe someday I will be able to work and study alongside a second or third generation jammer or pickler to pick up the "english" of the craft.<br />
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<span style="font-size: large;"><b>Too Much Jam....</b></span></div>
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As an enthusiastic jam maker, when I have too much jam on my hands I will trade with it or simply give it away. My family loves my jam but there is only so many slices of toast slathered with jam one can eat. In a response to friends and family whom I have gifted large amounts of jam and have asked what they can do with it I have collected some ideas below for using your favorite fruit preserves.</div>
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What do you do with jam?</div>
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<ul>
<li><b>Jam cocktails and Champagne</b></li>
</ul>
<a href="http://www.growingagreenerworld.com/jam-cocktail-recipes/">http://www.growingagreenerworld.com/jam-cocktail-recipes/</a><br />
<br />
<br />
<ul>
<li><b>Fill a layer cake</b></li>
</ul>
Use with or without straining. Your choice. If jam is a firm set simply microwave for short periods in a microwave to loosen consistency, stirring between heating times. Jam will be easier to strain when warm.</div>
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<ul>
<li><b>Glaze a fresh fruit tart for that appealing shine</b></li>
</ul>
I suggest straining the jam for this purpose. This way the fruit on the tart has a clean, clear shine. I also recommend using a light colored jam such as apricot or peach.</div>
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If jam is a firm set simply microwave for short periods in a microwave to loosen consistency, stirring between heating times. Jam will be easier to strain when warm.</div>
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<br />
<ul>
<li><b>Thumbprint cookies</b></li>
</ul>
<a href="http://www.browneyedbaker.com/classic-thumbprint-cookies/">http://www.browneyedbaker.com/classic-thumbprint-cookies/</a><br />
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<br />
<ul>
<li><b>Top ice cream & sundaes</b></li>
</ul>
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<br />
<br />
<ul>
<li><b>Sweeten tea</b></li>
</ul>
Hot or Iced, try adding some natural fruit flavor while sweetening your tea.<br />
<br />
I would suggest straining your jam before adding it to your tea and heating the jam briefly in a microwave helps with the process. Once you have some strained jam simply add desired amount to your hot or sun brewed iced tea!<br />
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<br />
<ul>
<li><b>Glaze for roasting chicken, duck and pork</b></li>
</ul>
Chicken:<b> </b><a href="http://www.savvyeat.com/jam-glazed-chicken-wings/">http://www.savvyeat.com/jam-glazed-chicken-wings/</a><b><br /></b>Duck:<a href="https://www.blogger.com/goog_816702381" style="font-weight: bold;"> </a><a href="http://thefoodinista.wordpress.com/2012/12/06/stuck-up-duck/">http://thefoodinista.wordpress.com/2012/12/06/stuck-up-duck/</a><br />
Pork: <a href="http://noshmyway.com/2014/06/22/grilled-pork-tenderloin-red-pepper-jelly-glaze-recipe/">http://noshmyway.com/2014/06/22/grilled-pork-tenderloin-red-pepper-jelly-glaze-recipe/</a><br />
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<br />
<ul>
<li><b>Simple BBQ sauce for grilling</b></li>
</ul>
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1 cup jam<br />
1/2 cup chili sauce<br />
1 tbsp. chopped onion<br />
1 tsp. minced garlic<br />
1 tbsp. Worcestershire sauce<span style="color: #222222; font-family: Quattrocento Sans, arial, sans-serif;"><span style="line-height: 24px;"> </span></span><br />
1/2 tsp. mustard powder<br />
1 tbsp. olive oil<br />
Red chili flakes or cayenne pepper to taste if desired<br />
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You can simply put all of the ingredients into a bowl, combine and use right away but I prefer to take the following extra steps to develop more flavor.<br />
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Heat olive oil over med heat in a small pot and add onion and garlic cooking until onions are translucent. Add everything else, stir to combine and allow the mixture to get hot and lightly bubble for at least 10 minuets.<br />
<br />
You can use the sauce hot right out of the pot or cool and reserve it when needed. Keep it in your refrigerator when you are not using.<br />
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<br />
<br />
<ul>
<li><b>Add to vinaigrette</b></li>
</ul>
Makes 3/4 Cup<br />
4 tbsp. favorite fruit jam<br />
2 tbsp. Balsamic or red wine vinegar<br />
1 tsp. Dijon mustard<br />
1/4 Cup extra virgin olive oil<br />
salt and pepper to taste<br />
<br />
Add all of the ingredients into a bowl and whisk together until combined or you can use a blender or shake in a jar.<br />
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Store in your refrigerator.<br />
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<br />
<ul>
<li><b>Stir into yogurt & oatmeal</b></li>
</ul>
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<br />
<br />
<ul>
<li><b>Top your pancakes & waffles</b></li>
</ul>
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<br />
<ul>
<li><u><b>Stuffed French Toast</b></u></li>
</ul>
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Simply smear some of your favorite jam (maybe in combination with cream cheese or peanut butter) on as many pieces of bread as you like- Think of it as if you were going to make a sandwich. Place another slice of bread on top of each jammed piece of bread and gently press around the edges to seal.<br />
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Dip your stuffed bread in your egg batter as usual, grill and serve with syrup, fruit or any of your traditional favorite additions.<br />
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<a href="http://www.pinterest.com/pin/create/extension/" style="background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; line-height: 0; min-height: 20px; min-width: 40px; opacity: 0.85; position: absolute; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/" style="background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; line-height: 0; min-height: 20px; min-width: 40px; opacity: 0.85; position: absolute; width: 40px; z-index: 8675309;"></a>Anonymoushttp://www.blogger.com/profile/07601793661945143048noreply@blogger.com0tag:blogger.com,1999:blog-2020509240180195583.post-48565954239179077922013-08-13T08:38:00.000-07:002014-09-22T22:36:48.884-07:00A Lucky 3<b><span style="font-family: Verdana, sans-serif;">I love my father. A feeling that took me many years to understand and accept. Given my isolating and reclusive lifestyle for the majority of my life, years void of communication with him, this reality came with great struggle but so much release.</span></b><br />
<b><span style="font-family: Verdana, sans-serif;">
And I love my son so very much. A feeling so powerful it can frighten me at times. I cherish his life and the gift of life he has provided for me.</span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKL_JXAkPMSU6PsVipGb4-J7xEIUwYn29W6lU0tybHlpEYIGRcyX8VJsCl-7BISo6i_01cHAXptG7xIYAtTThAm6830YDBWHs6jzdpcUT7tF7NDH60PQ4Ah41yiIHkJHehK-QQEs03PDM/s1600/IMG_3989.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKL_JXAkPMSU6PsVipGb4-J7xEIUwYn29W6lU0tybHlpEYIGRcyX8VJsCl-7BISo6i_01cHAXptG7xIYAtTThAm6830YDBWHs6jzdpcUT7tF7NDH60PQ4Ah41yiIHkJHehK-QQEs03PDM/s320/IMG_3989.jpg" height="320" width="240" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><b>At the time that my son was born progress was being made in my relationship with my father, who I had not seen and barely spoke to in 5 years. Now, 2 years and nine months later, as I stop to write a small blog post on a package that my father sent to his grandson, I realize the healing, growth, and fun that has transpired between my father and I. Between the three of us.</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><b>My father was at the checkout in a garden supply store near Granville, Massachusetts when he spotted the same nifty little balsa wood flying plane kits he used to buy for me when I was a child. Instantly he though of his grandson, Elliott, and picked out three of the models. Due to his spontaneous purchase he next made a stop by a near by post office, purchase a Priority Mail box, pack the box with crumpled brown paper bags from his trunk and ship the three plane kits to California.</b></span><br />
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<span style="font-family: Verdana, sans-serif;"><b> <span style="text-align: center;">I know that shipping gifts to loved ones and friends is not an unusual practice but I was very touched and humored by my fathers package. In a thoughtful moment in a checkout line my father had chosen to purchase three plane kits, drive out of his way to a post office, package and ship the planes. Ship them priority, no less, bringing the bill of an almost weightless package to twelve dollars and change; a bill that doubled the cost of the planes (which had inflated in price over the years). He urgently rushed a fun afternoon project for his son and grandson, which he could have simply mentioned to me in a text or call reminding me of a fun activity to do with my own son.</span></b></span><br />
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<span style="font-family: Verdana, sans-serif;"><b>The package arrived and I carried the feather-light box back to our house with Elliott walking by my side. I knew what was going to be in the box due to an email from my father and I was so very excited to see what my little boy would think of making flight.</b></span><br />
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<span style="font-family: Verdana, sans-serif;"><b>All of the planes took flight. I was able to glide each one a couple of times for Elliott's amusement, but the real magic took place when they were in his hands. Roaring and racing. Soaring and diving. He was so excited that he was now able to fly about the yard; however, his love and energy for the play was so intense that the delicate balsa wood planes started to crack and splinter. Months later, to this day I will find coveted pieces of the planes placed on his bookshelf in his bedroom or stashed in a toy bin. He will not let me throw them away.</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><b>Growing older and maturing, changes in lifestyle, the need for connection, amendments & forgiveness, or having a child. Someone's grandchild. I do not attribute any one change or circumstance to the current relationship my father and I now have. Sadly, long overdue, and still so fragile in it's struggling infant stage, there is life and connection between us. My father and I. My son, my father, and myself. I am very proud of my son and my father. Each of us alone has their battles and challenges. For each of us the future holds it's mysteries and uncertainties. In the history of my life one of the most certain things is uncertainty. But for now the three of us have this relationship and these experiences together. Come what may there was an afternoon where the three of us took flight together and played.</b></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbO101Ipi37OrmlFnJ2hmWcpKyoYdfqvjuHVpGEALNNIvPuAif30xZHRfG1mA4PNN4fhgkGJjze7TLmh11S_VxgvDlpycjjbsCA9e2PGrX1b3m90J7-RoY8Q-s43iJQBLnNrOSSUje77c/s1600/IMG_4398.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbO101Ipi37OrmlFnJ2hmWcpKyoYdfqvjuHVpGEALNNIvPuAif30xZHRfG1mA4PNN4fhgkGJjze7TLmh11S_VxgvDlpycjjbsCA9e2PGrX1b3m90J7-RoY8Q-s43iJQBLnNrOSSUje77c/s400/IMG_4398.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">A few months later in the summer of 2013 my father</span><br />
<span style="font-family: Verdana, sans-serif;">& Elliott shared a homemade "Oreo" on a sidewalk</span><br />
<span style="font-family: Verdana, sans-serif;">in Great Barrington, Mass.</span></td></tr>
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<br />Anonymoushttp://www.blogger.com/profile/07601793661945143048noreply@blogger.com0tag:blogger.com,1999:blog-2020509240180195583.post-42406724746713444622013-04-25T00:21:00.000-07:002014-09-23T09:48:49.354-07:00Food Culture: To Have and to Hold<div class="separator" style="clear: both; text-align: center;">
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<b>In respect of those who prepare our food we must embrace the struggle, the art and tradition which creates such sumptuous delights for our palates. Luckily, in the past decade as people have become more involved in their food, interests have changed from homogenization to natural and true offerings allowing cooks to reveal their recipes and traditions in an honest and appealing light. </b></div>
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<b> We crave the honest grit and flavor found in a proud establishment</b></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPGCg8TyyCOQTd1Nfk5bV3wAK22jy7MOi7cPt-nQm0H98WUSFjxpEumR_mBBlZcjaK_mEz9dJtnvmsJTMghBLOy15TRNFBGPgEeFcg6OMlkNo7iLHQclgVzVpMUSs8esZDzGWQia5Exoo/s1600/5aa4402678ca11e2b38022000a9e070a_6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPGCg8TyyCOQTd1Nfk5bV3wAK22jy7MOi7cPt-nQm0H98WUSFjxpEumR_mBBlZcjaK_mEz9dJtnvmsJTMghBLOy15TRNFBGPgEeFcg6OMlkNo7iLHQclgVzVpMUSs8esZDzGWQia5Exoo/s400/5aa4402678ca11e2b38022000a9e070a_6.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.smokerjim.com/home.htm"><b>Ruddell's Smokehouse, Cyucos, CA.</b></a></td></tr>
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<b></b><br />
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<b>Marvel at the mystery of transformed foods</b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6IBYXX4VxXnYBTKNrySCJnRK2ZFQCwmq9bowV3gJtY-KUlbBRCuRGxSVd5TpuaZNGEpo8QV0XzixBo7KXlRfM-XdLDNmQAilQuBS85M6oMD3cPA8QsJdDuHbgUrxslBCdTHnZsF4-w1g/s1600/zzz.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6IBYXX4VxXnYBTKNrySCJnRK2ZFQCwmq9bowV3gJtY-KUlbBRCuRGxSVd5TpuaZNGEpo8QV0XzixBo7KXlRfM-XdLDNmQAilQuBS85M6oMD3cPA8QsJdDuHbgUrxslBCdTHnZsF4-w1g/s640/zzz.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><a href="http://thisistrix.blogspot.com/2013/02/preserving-meyer-lemons.html">Preserved Meyer lemons</a> at midnight.</b></td></tr>
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<b>Challenge why our foods are being regulated and altered</b></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEcAw5Gj-UrAwaSwsaNbRDo9kMksmf3Dfit5-TmEaStm5TlYQqze6BpE2Kf9cdZmIfIfGE_Jol00jY-9iDnknQeuJxJLuLYozb9zU94BgQpTr_8THUl6iC3Dkk9uxx3jcfrpDcdwCyYHI/s1600/inm.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEcAw5Gj-UrAwaSwsaNbRDo9kMksmf3Dfit5-TmEaStm5TlYQqze6BpE2Kf9cdZmIfIfGE_Jol00jY-9iDnknQeuJxJLuLYozb9zU94BgQpTr_8THUl6iC3Dkk9uxx3jcfrpDcdwCyYHI/s640/inm.jpg" height="476" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>All natural and organic Stuck-Up Jam which was confiscated and inspected </b><br />
<b>before release into Brooklyn, NY.</b></td></tr>
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<b>and love to find ourselves behind the scenes of where our food is prepared.</b><br />
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<b>There is a fascination with the technical and a curiosity to reinvent the wheel</b></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGFaG4ntRusBTAEgt-yYdthqYQ7EhR4r-PUdAb99lSEFOSRePMbGt5pMAEH04GS5EG1s1XyLeRYZXDm3zkW7GeKrudSSwdIzw-pMHyIZKE-qchlKwMw-_KnSSZPUC53yz5fEA3DTy4qZE/s1600/539051_514866241861486_1148955320_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGFaG4ntRusBTAEgt-yYdthqYQ7EhR4r-PUdAb99lSEFOSRePMbGt5pMAEH04GS5EG1s1XyLeRYZXDm3zkW7GeKrudSSwdIzw-pMHyIZKE-qchlKwMw-_KnSSZPUC53yz5fEA3DTy4qZE/s400/539051_514866241861486_1148955320_n.jpg" height="297" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>The Crab-O-Matic at<a href="http://www.pismos.com/"> Pismo's Coastal Grill</a> in Fresno, CA.</b></td></tr>
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<b>however, behind every handmade dish be it molecular, deconstructed or crock pot cooked, there are hands which soulfully create.</b></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2nSLEQC0HMt0PZX8V1Df69WF2xk04lVh7eH3YuKD40wvaLEqlwUhhHYVj5UNT2vZUQ3ywrJRFFOmPOCBxoilIGs2BZHLPs6WpzGtbvV2DEy1SjXJ64qTWxZ0buFzSV3WDgEwO-zhN75Y/s1600/bill.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2nSLEQC0HMt0PZX8V1Df69WF2xk04lVh7eH3YuKD40wvaLEqlwUhhHYVj5UNT2vZUQ3ywrJRFFOmPOCBxoilIGs2BZHLPs6WpzGtbvV2DEy1SjXJ64qTWxZ0buFzSV3WDgEwO-zhN75Y/s400/bill.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Bill Hughes in the process of creating a batch of his<br />legendary guacamole.</b></td></tr>
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<b>Through our passion for food dreams can be realized</b></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDej7R7vt-EN94zr5nLpDnqhTPK8_x-ISI-JM1wImyiLnOvOjXh37FN-NpTr4uPv2WyGtUvnLBSFiAw36pBkCOfTSlhGAQyA12dtvUdmrRiuXnSwC4lZMf8Ng2Wt-RHKxPDND6anPB7iI/s1600/iphone+pics+2122.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDej7R7vt-EN94zr5nLpDnqhTPK8_x-ISI-JM1wImyiLnOvOjXh37FN-NpTr4uPv2WyGtUvnLBSFiAw36pBkCOfTSlhGAQyA12dtvUdmrRiuXnSwC4lZMf8Ng2Wt-RHKxPDND6anPB7iI/s400/iphone+pics+2122.JPG" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.oceanfrontpizza.com/">Ocean Front Pizza</a></td></tr>
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<b> cultures experienced</b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6_GFedOdZdYWh39rxB2k-8UomKLaUP06vdLN_F1OUdpS8xa7DHszYPazRcWbg4vcvYtfhkyZn36C7-p2Zww9WOn9DEfSdmtAKcp5lEiQp0bGfh0ixLhLJarMrxiWphx8L28FeM0ZuqgU/s1600/photo+2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6_GFedOdZdYWh39rxB2k-8UomKLaUP06vdLN_F1OUdpS8xa7DHszYPazRcWbg4vcvYtfhkyZn36C7-p2Zww9WOn9DEfSdmtAKcp5lEiQp0bGfh0ixLhLJarMrxiWphx8L28FeM0ZuqgU/s400/photo+2.JPG" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Pork ribs and duck legs.</b></td></tr>
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<b> and traditions maintained.</b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsWw8-8HRyvOAvP3fU-Q3N3qee1ZrNVNvhu49SmVuOUEv42eVqxXT5HoKeX2lkY0PdjVoB50daPlgUWf_RyVNNkmbGgimtewQr-SmT0ruG6h2XQ6abPfCb0KpChhYZM-7OKRBdG5PYDQo/s1600/photo+4.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsWw8-8HRyvOAvP3fU-Q3N3qee1ZrNVNvhu49SmVuOUEv42eVqxXT5HoKeX2lkY0PdjVoB50daPlgUWf_RyVNNkmbGgimtewQr-SmT0ruG6h2XQ6abPfCb0KpChhYZM-7OKRBdG5PYDQo/s320/photo+4.JPG" height="291" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><a href="https://www.etsy.com/listing/130423074/classic-handmade-organic-dill-pickles">Traditional dill pickles by Spoiled Rotten Vinegar</a>.</b></td></tr>
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<br />Anonymoushttp://www.blogger.com/profile/07601793661945143048noreply@blogger.com0tag:blogger.com,1999:blog-2020509240180195583.post-18653755915072646902013-04-16T10:09:00.000-07:002014-09-22T22:37:29.223-07:00Making Apple Cider Vinegar<div class="separator" style="clear: both; text-align: left;">
The origin of this blog started as a simple means to document my fermenting and preserving projects and promote the <a href="https://www.etsy.com/shop/Entropytheshop">vinegar & jam creations</a> sold on Etsy. Time went by and I began to post more frequently on other food related topics. However, as a proud 'ferment er' I never offered some instruction for making vinegar in the home. Since this is one of my loves and origin of this blog it seems fitting and overdue.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcVxKJ4-HRFuMIsDXn3lVrharyZ6Yjc8xR9_FtODU68-wnpyS4rUI8IxC4tmnbwkC2lKP92BAiZLxgvopya3JOWZHIM5Rio91U8Agd09SKsTMpNmc3492u4CdTzdcJgc7D2BjFGSWoVHY/s1600/photo+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcVxKJ4-HRFuMIsDXn3lVrharyZ6Yjc8xR9_FtODU68-wnpyS4rUI8IxC4tmnbwkC2lKP92BAiZLxgvopya3JOWZHIM5Rio91U8Agd09SKsTMpNmc3492u4CdTzdcJgc7D2BjFGSWoVHY/s320/photo+1.JPG" height="320" width="240" /></a></div>
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I have made vinegar for years now using many techniques and methods, liquids and equipment. Although the ways and means vary as greatly as the end results the whole chemical process of making vinegar is the same and relatively simple. The best place to start, and quite frankly the best result for taking on this project, is to make a batch of apple cider vinegar.</div>
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Apple Cider vinegar is very refreshing, versatile and as noted quite popularly healthy for us as a tonic, cleaning solution, preserving medium and cooking element. It might just be a culinary jack of all trades. </div>
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To get scientific for a moment, turning wine or fruit into vinegar involves a chemical process through which the partial oxidation of ethyl alcohol results in the formation of acetaldehyde, which is then converted into acetic acid. Right. </div>
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When fermenting wine or hard cider into vinegar, the alcohol is already present in the prepared beverage. All that is needed is careful oxidation and inoculation of a mother or yeast. With making vinegar from fruit, scraps or juice, the addition of alcohol or initial fermenting of the fruit to create alcohol (a hard cider in our case) is needed to ferment vinegar. It may sound elaborate but once you get started and make your first batch you will find that nature takes care of all of the science. All you have to do is get it started and then keep it in the right environment.</div>
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So let's get started.</div>
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<b><span style="font-size: large;"><u>Cider Vinegar</u></span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqFEo1TAQmlZ-zY0BxYALFCE9wIef8NK4iPw164Bx3kWqbQ7fuR3c9xbwsk1grYx7fBjU_KZKKhttPUUPZYn48FRim0k0cxKuCaARVx1-Z1yzJnAXO1bqTq8gopa60S4bJTNoUgVQE4mE/s1600/photo+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqFEo1TAQmlZ-zY0BxYALFCE9wIef8NK4iPw164Bx3kWqbQ7fuR3c9xbwsk1grYx7fBjU_KZKKhttPUUPZYn48FRim0k0cxKuCaARVx1-Z1yzJnAXO1bqTq8gopa60S4bJTNoUgVQE4mE/s320/photo+2.JPG" height="320" width="240" /></a></div>
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<b><u>Special Equipment</u></b><br />
Large glass jar, earthenware crock or food grade plastic container (minimum 1/2 gallon size works best, but you can use a smaller container).<br />
Cheesecloth, a bandana or cloth large enough to cover the opening of your container.<br />
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<b><u>Ingredients</u></b><br />
Whole organic apples roughly chopped or scraps (cores & peels); 10 whole apples or scraps from 20-30 apples.<br />
Organic cane sugar, rapadura sugar or wild, organic honey<br />
Pure spring water or filtered water (never use chlorinated water)<br />
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<b><u>Using Whole Apples</u></b><br />
Wash your apples and then simply chop them up, roughly keeping the peels, stems and seeds. Do not chop the apples into pieces smaller than 1 inch pieces.<br />
Follow the directions for 'using scraps' below.<br />
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<b><u>Using scraps</u></b><br />
A great way to utilize the apple scraps from making a pie or apple sauce. If you do not have enough scraps to fill half of your container at first you can simply tightly seal and freeze the scraps, collecting them in your freezer until you have enough or are ready to begin.<br />
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Fill you container by at least half way with your apple scraps (peels & cores), seed, stems and all.<br />
Keeping tract of the amount of water you use, fill the container up at least 3/4 full to full. You want to make sure there is enough water to submerge the apple scraps and more water is more vinegar. Do not exceed 2 parts water to 1 part scraps which will leave you with a diluted, low acidity vinegar.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_diLlQ10osXMKPINT8Ejk_yvlBxWaeVQu36AI0sxU0VUXznL23TvuWU4tqskm15yG_9N94HeEkZObSzRSsj5RxKpYGpuxhdpKMpOSPd2p_-YfZRUFoQZBq9qC8ZetMjvoZpSoq5NLVlc/s1600/poi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_diLlQ10osXMKPINT8Ejk_yvlBxWaeVQu36AI0sxU0VUXznL23TvuWU4tqskm15yG_9N94HeEkZObSzRSsj5RxKpYGpuxhdpKMpOSPd2p_-YfZRUFoQZBq9qC8ZetMjvoZpSoq5NLVlc/s320/poi.jpg" height="320" width="240" /></a></div>
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Sprinkle the sugar into the jar with the apple scraps and water (1/4 cup sugar to each 1 quart water). Using a wooden spoon agitate and stir the mixture to help dissolve the sugar several times over an hours time keeping the container covered with your the cheesecloth or cloth to keep any flies or critters out.<br />
Once sugar is dissolved (or mostly) use a large rubber band or piece of string or twine to tie the cloth snugly over the opening. This is to ensure that during the fermenting no flies or critters make their way into the liquid. And they will want to.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjGwN_N-Cr-8NiPAlzxhi64bukFFtIPf-bF0tr8_4BtWv2OiogNgMTLJrMIm7X5gWlY_h5gvpPksqLgZqAr6gzoTZHKV9JFJcYU6wfST6DSDDFv0ds2E_S8l8aOkcDdklwWCm5eACM7_g/s1600/op.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjGwN_N-Cr-8NiPAlzxhi64bukFFtIPf-bF0tr8_4BtWv2OiogNgMTLJrMIm7X5gWlY_h5gvpPksqLgZqAr6gzoTZHKV9JFJcYU6wfST6DSDDFv0ds2E_S8l8aOkcDdklwWCm5eACM7_g/s320/op.jpg" height="320" width="240" /></a></div>
<i><u><b>Note:</b></u></i> At every stage of the fermenting process you want to keep the vinegar (to be) in a dark place and preferably room temperature, not dark and cold. UV light inhibits the growth of the bacteria.<br />
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For the next week try to check you mixture once a day. It will be bubbling and foaming as the sugars are fermented into alcohol. You will undoubtedly notice the sharp perfume. Using a wooden spoon to push down the scraps into the liquid, gently mixing the scraps that rise to the top.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijzVpwbTtmdabzOLvzOeAVa5Rs9Yt1aw_ox3na_RUp0L1rB332e7Pts2M_p1MDQhRgru1dgsZABikSpFvdIbdny-sXx8dQ9Vcw1eYkrxkW_VctGgu_nmTByzz8Ri6HcxPrdw0owTKJtwY/s1600/mm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijzVpwbTtmdabzOLvzOeAVa5Rs9Yt1aw_ox3na_RUp0L1rB332e7Pts2M_p1MDQhRgru1dgsZABikSpFvdIbdny-sXx8dQ9Vcw1eYkrxkW_VctGgu_nmTByzz8Ri6HcxPrdw0owTKJtwY/s320/mm.jpg" height="320" width="240" /></a></div>
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After a weeks time or more the apple scraps and cores will start to sink and settle in the bottom of the container. When this happens it is time to strain out the scraps.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiueSjKat97E9-5iV0p80XZJb8rGzY3mnGeJkDWEmSlIQHnHVHXL9oKzXXNzObAcUFRZYOv23ERZZY7vQKmidLvF3a6rYN5u2bLc5ChmdLCwmkqCR52_jXE7hNVhNzmuUXYN_PYKon5lJM/s1600/lkjj.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiueSjKat97E9-5iV0p80XZJb8rGzY3mnGeJkDWEmSlIQHnHVHXL9oKzXXNzObAcUFRZYOv23ERZZY7vQKmidLvF3a6rYN5u2bLc5ChmdLCwmkqCR52_jXE7hNVhNzmuUXYN_PYKon5lJM/s320/lkjj.jpg" height="320" width="240" /></a></div>
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You will notice the apple pieces (in the picture above) have sunken to the bottom of my glass jar: Time to strain!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEHzgOhpRkx0u0WK5qGqMSPDxXcy0tNDOXWWzA_xLTzxD5V6SRUkpGq32dTgutFkS5h7c2bASnHy9S67C79q1cyrrKwRK1FB1Xa3SfB8nmQrK7Xihb7z3r7ipnF_e6CbPTpp75tfmMjiA/s1600/ml.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEHzgOhpRkx0u0WK5qGqMSPDxXcy0tNDOXWWzA_xLTzxD5V6SRUkpGq32dTgutFkS5h7c2bASnHy9S67C79q1cyrrKwRK1FB1Xa3SfB8nmQrK7Xihb7z3r7ipnF_e6CbPTpp75tfmMjiA/s320/ml.jpg" height="240" width="320" /></a></div>
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<b><u><i>Note:</i></u></b> I started this project in a 2.5 gallon glass jar. Normally I would have continued the fermentation after straining in the same jar or one of similar size. However I used the majority of this hard cider to feed my ongoing apple cider vinegar which is in a 15 gallon oak barrel. The remainder if the hard cider I continued to ferment into apple cider vinegar in a 1 quart glass jar (as shown is the rest of this post) to give pictures to the instructions. As you can see a smaller jar will work but I do suggest using a larger vessel.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpkxGh8W3lKMrzO0-YBqxhjhEm2khwrxlxqzU2b9CY3uEILXKwPOYMAPyfOwTEwF9_4wtMGwP6CV9Q6_lo-IuSg6LQwSPbrLD8Wl-Ghh6eEJsTjufMyybUSpqnx_v4HzD-YrdJDKZGeOE/s1600/IMG_1335_1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpkxGh8W3lKMrzO0-YBqxhjhEm2khwrxlxqzU2b9CY3uEILXKwPOYMAPyfOwTEwF9_4wtMGwP6CV9Q6_lo-IuSg6LQwSPbrLD8Wl-Ghh6eEJsTjufMyybUSpqnx_v4HzD-YrdJDKZGeOE/s320/IMG_1335_1.JPG" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-family: inherit; font-size: small;">Strained and ready to ferment in a dark, warm<br />nook for 4 to 6 weeks.</span></b></td></tr>
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After you strain your liquid through cheesecloth, rinse your fermenting container and return the liquid. Cover once again with you cloth and place your ferment in a warm, dark place for the next 4 to 6 weeks.<br />
As your liquid transforms into vinegar the miracle of life will become evident as a mother will form on the surface of the ferment. A mother is made of cellulose and acetic acid bacteria and is responsible for converting the alcohol into acid. Once your batch of vinegar has reached the desired acidity and you are ready to bottle, remember to take care and save the mother. It is alive and can be used for future batches of vinegar.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqLFhyFoid7YSK8igp7AIA0KwaaSeRX6wnONYWTsinAV5rwZqkx80ibenRYZfJfZP-WDaZTWO3BfKB64N6g64p_IHo6-MUGA9HGFdvws26fGx0gBF-JRjDqIHNN-JRBZ4SUSAY8Op6lX0/s1600/photo+1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqLFhyFoid7YSK8igp7AIA0KwaaSeRX6wnONYWTsinAV5rwZqkx80ibenRYZfJfZP-WDaZTWO3BfKB64N6g64p_IHo6-MUGA9HGFdvws26fGx0gBF-JRjDqIHNN-JRBZ4SUSAY8Op6lX0/s320/photo+1.JPG" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-family: inherit; font-size: small;">5 weeks later. Comparing from the previous picture above,<br />you can see some evaporation has occurred and there is a<br />thick growth on the surface-The Mother!</span></b></td></tr>
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After 4 to 6 weeks you will notice the smell of your ferment has changed from a sharp alcoholic odor to an acidic, vinegar scent. Well now, you have made vinegar! How ready it is primarily depends upon your taste. Yes, I advise that you taste your creation in it's raw living state.<br />
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Gently dipping a spoon somewhere around the edge of the mother where it touches the container, gather just enough of the vinegar for a taste. You do not want to move or disturb the mother that much. Just peek the spoon in. Alternately you could use a clean eye dropper or small baster to gently suck up some of the vinegar. Taste the vinegar for acidity being careful not the inhale as homemade vinegar tends to be a bit more potent than commercially made vinegar.<br />
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If your ferment still has a little alcoholic smell or flavor or if the potency of the acid just doesn't quite pack the punch of vinegar you may simply cover and return it to a warm, dark place for another 2 weeks or so. Just check it every week you continue to ferment it, tasting to see if you have reached the proper acidity.<br />
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If your ferment tastes quite acidic or pleasant to you and you are ready to bottle your vinegar, simply strain the vinegar from the mother. You can either use an unbleached paper coffee filter or some cheesecloth to filter out any floating pieces or impurities. If the vinegar highly acidic and you find it almost too potent you can simply add some spring or filtered water to mellow the acidity.<br />
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<u> <b><i>Note:</i></b></u> At the bottom of your ferment there will be a small amount of grayish sediment. When pouring or extracting the vinegar from the original container you are going to want to decant the vinegar from the mother and the sediment. Do not try to filter this sediment through the coffee filter or cheesecloth. It will make it through and cloud your vinegar, disrupt the flavor and possibly shorten shelf life. Also the mother needs the liquid to stay alive until you use it in the next batch you make. Consider the practice of leaving behind enough vinegar to submerge the mother as a means to continue your fermenting practices when you decide to start another batch.<br />
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After you strain your vinegar you now posses your very own, homemade RAW apple cider vinegar with all of the flavor and natural health benefits. You will want to keep it sealed or corked in a jar or bottle and out of sunlight (just like your oils and store bought vinegar). Traditionally, after vinegar has been strained (and pasteurized if desired) it is sealed into containers and allowed to develop for 2 more weeks. This time allows the acid to mellow and flavors to develop.<br />
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Since your vinegar is raw, it may develop another, smaller mother on the surface as time goes by. If it is does you may simply spoon it out and save it with your other mother or add it to your new batch you have going. In time as the oxygen supply is cut off the vinegar will become inactive and you will no longer see any growth.<br />
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<b><u>Pasteurizing</u> (very optional)</b><br />
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You may prefer to pasteurize your vinegar. This is an unnecessary step for most homemade vinegars. Especially apple cider vinegar. Pasteurizing destroys the living bacteria in the vinegar stopping any more growth, stabilizing the flavor and lengthening shelf life. This process is primarily used for large commercial operations where exact consistency and shelf life are important or for home brewers who want to bottle their vinegar for long periods of time.<br />
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To pasteurize you vinegar, pour the vinegar into a large stainless steel or enamel coated pot (do NOT use aluminum as it will react with the vinegar, turning it grey and cloudy). Over medium heat bring the vinegar up to 140 degrees and hold it at this temperature for 10 minutes. Be careful not to boil your vinegar. This could cause it to cloud as well. Try and keep the process slow and gentle.<br />
After 10 minutes, turn off the heat and allow the vinegar to cool, uncovered. Once the vinegar (and pot) are cool to the touch, pour the vinegar into your storage container and seal until ready to use.<br />
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<b><i><u>Point of interest</u></i></b>- The jar on the left is apple cider vinegar from a batch I finished in September of last year (2012), 7 months ago. I filtered it as mentioned above and left it raw. As I have used it and oxygen has come into contact, it has oxidized and turned the classic amber color associated with apple cider vinegar.<br />
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The jar in the middle is the apple cider vinegar which I have just filtered and is raw can now be aged for 2 weeks, use as is or pasteurize.<br />
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Finally the jar at the far right is the mother and unwanted sediment I have just decanted. To ensure the mother will live I will either start another batch of apple cider vinegar within a couple of days or I will scoop out the mother, separating it from the murky sediment and place it in a jar submerging it with some of the newly finished vinegar until I am ready to use it.<br />
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<b><i><u>Long live real food.</u></i></b><br />
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When I try a new project or revisit a recipe I have fallen out of familiarity with I like to do some research and cross reference a few sources to get an overall feel and rounded awareness of what to do and expect. So below I have listed some sites that have been helpful and offer some information to help broaden your understanding of the process fermenting apple cider vinegar.<br />
<b><i><u><br /></u></i></b>
<a href="http://thehealthyeatingsite.com/apple-cider-vinegar-recipe/">The Healthy Eating Site: How to Make Apple Cider Vinegar</a><br />
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<a href="http://mossgrownstone.wordpress.com/2012/02/13/apple-cider-vinegar-making-a-mother/">Mossgrownstone: Apple Cider Vinegar {making a mother}</a><br />
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<a href="http://down---to---earth.blogspot.com/2011/05/making-vinegar-old-way.html">Down to Earth: Making Vinegar The Old Way</a><br />
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<br />Anonymoushttp://www.blogger.com/profile/07601793661945143048noreply@blogger.com59tag:blogger.com,1999:blog-2020509240180195583.post-71938700124395170912013-04-13T17:59:00.001-07:002014-09-22T22:39:00.973-07:00Kitschy Chic - Salts Blends & Rubs<div class="separator" style="clear: both; text-align: center;">
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Since my wife and I opened <a href="https://www.etsy.com/shop/Entropytheshop">Entropy the Shop</a> on ETSY.com a year ago (summer 2012), I have found a world of fellow chefs, artisans, and foodies who create a vast amount of original, handcrafted culinary supplies. From hand forged knives to kitchen hand soaps, marshmallows, spice blends and even Kombucha scooby's. The majority of the incredibly unique edible selections are not only made with the choicest of ingredients but with pride and sincerity as well. Since the primary form of advertising and promotion on Etsy is the quality of your products and service, a shopper is guaranteed to be impressed when searching for quality ingredients, supplies, or new and delicious pantry elements.<br />
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Through my searches and tasting among the various artisans on Etsy I have had the great fortune to find a spicy little shop named <a href="https://www.etsy.com/shop/KitschyChic1">Kitschy Chic; Salts Blends & Rubs</a>. Upon first viewing the shop and it's selections, I was instantly impressed with the fun and professional packaging, and the displays of flavors, all accompanied with tantalizing descriptions. The more I shopped and read the more I became interested in who this person was and how the unique blend of flavor profiles had been created.</div>
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<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.etsy.com/shop/KitschyChic1?ref=seller_info"><b>Kitschy Chic on Etsy.com</b></a><br />
<b>"Find your inner spice today!"</b></td></tr>
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Hollis McNeal, shop owner and spice creator, has had previous training in advertising and design which shows in her attention to detail in branding and packaging. After a career in cosmetology she has pursued her passion of spices; developing a growing array of uniquely blended spices, salts, rubs and sauces. Although there are many shops offering handcrafted spice blends on Etsy which provide excellent quality and flavor, the unique branding and descriptions of original spice combinations left me desiring a first hand experience.</div>
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I contacted McNeal with some comments and questions concerning her work. Through our communication I ended up receiving a chef's care package straight from the gods. From my inquiry McNeal kindly considered and selected a generous sampling of her elements that she thought I would enjoy and sent them my way. She was kind enough to order some of my handmade vinegar and preserves to try out as well.</div>
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Let me mention here that, as a professional chef, I have always made my own seasonings, blends, rubs, marinades, and sauces as needed. Rarely have I bought a pre made seasoning or sauce (except for the typical fridge condiments) or even been impressed enough to consider replicating an other's blend or spice flavor due to my preferences and yes, ego. </div>
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The day when my package from Kitschy Chic arrived I found myself humbled yet happily eating my own words. As a fellow food creator<span style="color: red;"> </span>on Etsy, who takes pride in his product packaging and labeling, I was instantly impressed (and a little envious) with the branding, packaging materials, and product literature, which presented the goodies. I was also pleasantly surprised with the selection she had packaged for me. An assortment of rubs, spice blends, seasonings, and sauces all at my fingertips. The sample pack even included a Sea Monkey pin - Chef bling!</div>
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<tr><td class="tr-caption" style="text-align: center;">Similar to what I received<br />
<a href="http://www.etsy.com/listing/112495003/spice-blends-all-natural-the-8-pack?ref=shop_home_active">8 pack spice gift set or sampler</a></td></tr>
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So after admiring McNeals products the only thing left to do was to hit the butcher's shop and farmers markets and get cooking. I needed to see what these spices could do!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUbwGz30RVIDdxSxY6VC2KhXYkVbEmdfQu0C8UB2jebJ8-t6cX52Tw4LqLTfmG3GyYFKd28XfQyZmq-kawg5o3RVAFeqQWjaAB_NsapsqjkEyeAc5mlkXl0MRDb4fzAmqXxVloF6EftxI/s1600/iphone+pics+2257.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUbwGz30RVIDdxSxY6VC2KhXYkVbEmdfQu0C8UB2jebJ8-t6cX52Tw4LqLTfmG3GyYFKd28XfQyZmq-kawg5o3RVAFeqQWjaAB_NsapsqjkEyeAc5mlkXl0MRDb4fzAmqXxVloF6EftxI/s320/iphone+pics+2257.JPG" height="320" width="273" /></a></div>
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For my first trial run with these spices I chose to liven up a chicken I was preparing for a Sunday evening dinner. It is no coincidence that the results ended up in my blog post, To Roast A Chicken.<br />
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After dipping my finger in the pouch of Tango Mango Habanero spice I knew I had to use this right away. I used a heaping Tablespoon in a <a href="http://thisistrix.blogspot.com/2013/03/to-brine-chicken-quick-method.html">quick brine</a> for the chicken. Then I added 2 teaspoons in my olive oil and butter mixture for basting the bird.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPW5HpD1hNxDQJKpa3R5dVGuqcjHJ-xouU_q5cI-rlCC1edhYMsgovLNRQABDacfgUebKHLviPEB5zQTk1FSkUY2OPoZu_4L2nl9mi9wgOC0HTVEct3GjAXMt0XtgJL4IsPVshoMa4Aps/s1600/f26252187ef111e2890322000a9e48f1_6.jpg" /></div>
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<a href="https://www.etsy.com/listing/122130945/tango-mango-hot-habanero-rub-or-spice?ref=shop_home_active">Tango Mango Habanero</a> Roasted Free Range Chicken with Pan Drip Root Vegetables. </div>
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The results were as gorgeous to share on instagram as delicious to eat. It made for a delectable feast.</div>
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Normally we don't eat much meat in our house but lately we have been eating more fish in an attempt to enrich our diets with omega 3's and lean proteins. This gave way to more experimenting and tasting.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht2vr699okmR_3dmwcRS3PN8ualFLTUFzSO11tn4kZboWnDUyPc8-wJHnuGh8Scssx4MVB-AcQ3enuF2ZQYuPcypxac-hRRGGYC4rh2jwPaoiIFcbhkhoRAC_L_7qjx1hEVxWipq-HdM0/s1600/fish1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht2vr699okmR_3dmwcRS3PN8ualFLTUFzSO11tn4kZboWnDUyPc8-wJHnuGh8Scssx4MVB-AcQ3enuF2ZQYuPcypxac-hRRGGYC4rh2jwPaoiIFcbhkhoRAC_L_7qjx1hEVxWipq-HdM0/s400/fish1.jpg" height="400" width="288" /></a></div>
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Broiled Sea Bass basted with <a href="https://www.etsy.com/listing/126347540/4-oz-molho-de-piri-piri-portuguese-hot?ref=shop_home_feat">Molho di Piri Piri </a>served with Toasted Quinoa and Sauteed Lacinato Kale. This Portuguese hot pepper sauce (molho di piri piri) really has a kick!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiK-bA6K8CEpN86oUwymmskDwfPe_a5NGg61y_4dTF1bcCrl_UD2jWM00IN2CYBNF1s66_6o4CZ2c8FRwPIhInTs1VzYV9au3HboCJDjDWyIw9PPOxo0tq8a8MTI2RUVQl8RPGJbI37uc/s1600/fish3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiK-bA6K8CEpN86oUwymmskDwfPe_a5NGg61y_4dTF1bcCrl_UD2jWM00IN2CYBNF1s66_6o4CZ2c8FRwPIhInTs1VzYV9au3HboCJDjDWyIw9PPOxo0tq8a8MTI2RUVQl8RPGJbI37uc/s320/fish3.jpg" height="275" width="320" /></a></div>
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Foil Baked Salmon dusted with <a href="https://www.etsy.com/listing/100307024/bbq-grilling-rub-all-natural-chili-cocoa?ref=shop_home_active">Espresso Rub to Die For</a>.</div>
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Traditionally, I use many of the ingredients which are in this blend for red meats and maybe pork or chicken, but this time I had to try it on the salmon I was preparing for dinner. The rich espresso and smoky ancho in the blend of this rub added a nice depth and mild spice. My favorite part was the crunchy crust the rub created. </div>
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At this time there are still a few of the seasonings I have not even cracked open and tasted yet;<a href="https://www.etsy.com/listing/103270027/bacon-and-this-spice-blend-are-perfect?ref=shop_home_active"> Porky Pig</a>, <a href="https://www.etsy.com/listing/117010474/bbq-grilling-spice-sesoning-all-natural?ref=shop_home_active">Cherry Bomb</a>, Spicy <a href="https://www.etsy.com/listing/104433273/grilling-bbq-rub-all-natural-perfect-for?ref=shop_home_active">Ginger Beer Rub</a> & more. I have plans for them and a lot of good eating ahead of me.<br />
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Before I go I would like to share a recipe I prepared using 2 of McNeals spice blends. This recipe was very losely based on Philly Pepper Pot Soup which I used to enjoy making somet time ago. Hope you enjoy it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjR7bA5N-6a4WMcRUHOkzJ8D-F8lB923LXJHti1pUVAsxmoRQuoULJuZdMbf2RyeB2Cmnb2wmedw-pgNi8WBzGfEj4aEQxpYvm3avZzNvnb6yhTBVcPLbB0Wlvl8LF4C9hlux_czQChKA/s1600/soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjR7bA5N-6a4WMcRUHOkzJ8D-F8lB923LXJHti1pUVAsxmoRQuoULJuZdMbf2RyeB2Cmnb2wmedw-pgNi8WBzGfEj4aEQxpYvm3avZzNvnb6yhTBVcPLbB0Wlvl8LF4C9hlux_czQChKA/s320/soup.jpg" height="240" width="320" /></a></div>
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<span style="font-size: large;"><b><u>A Pot of Pepper Soup</u></b></span></div>
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Serves 4</div>
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Meatballs<br />
1 pound, ground beef or ground lamb<br />
1 Tablespoon <a href="https://www.etsy.com/listing/122180737/kitschys-montreal-seasoning?ref=shop_home_active">Kitschy's Montreal seasoning</a><br />
2 teaspoons parsley, chopped<br />
Kosher Salt & Pepper<br />
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Soup<br />
4 red bell peppers, charred and peeled (2 & 1/2 Cups prepared roasted red bells)<br />
1/2 large yellow onion, small dice (1/2 Cup small dice yellow onion)<br />
2 medium bulbs of fennel, cleaned, small dice, fawns reserved (2 Cups small dice fennel- reserve fawns)<br />
2 medium russet potatoes, peeled, medium dice (3- 3 & 1/2 Cups medium dice russet potato)<br />
1 clove garlic, minced<br />
1/2 Fresno chile (or Jalapeno), remove seeds, minced<br />
4 Cups beef stock<br />
2 1/2 teaspoons <a href="https://www.etsy.com/listing/100307160/pepper-and-tomato-spice-blend-all?ref=shop_home_active">Kitschy Chic, Bloody Mary Pepper</a><br />
1 Tablespoon parsley, chopped<br />
2 teaspoon reserved fennel fawn,minced<br />
2 hard boiled eggs, peeled<br />
olive oil<br />
1/2 lemon<br />
Kosher Salt & Pepper<br />
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Method<br />
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<li>In a medium bowl, gently break up the ground beef or lamb. Sprinkle the Kitschy's Montreal seasoning and chopped parsley over the meat and gently toss to evenly distribute.</li>
<li>Dividing the meat into scant Tablespoon size portions, make 20 small meatballs (5 per serving of soup).</li>
<li>Reserve these for cooking when the soup is simmering.</li>
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<li>Puree the roasted red bell peppers in a food processor or immersion blender until mostly smooth in consistency. Reserve.</li>
<li>In a large pot (8 quart) add 2 Tablespoons olive oil and turn heat on to medium high.</li>
<li>Add the diced onion, diced fennel and 1 teaspoon kosher salt. With a spoon stir the ingredients to combine and coat with oil. For the next 5 minutes allow the the onions and fennel to cook and get a little color before stirring. You want to get a little caramelized color on the edges of these ingredients.</li>
<li>After 5 minutes, add the diced potatoes and minced garlic and chile pepper. Stir to incorporate and cook, stirring a couple times (we want color) for another 4 minutes.</li>
<li>After 4 minutes, add the 4 Cups of beef stock, pureed red bell peppers, and the 2 & 1/2 teaspoons Kitschy Chic, Bloody Marry Pepper . Turn heat down to medium low, cover pot and cook for 8 minutes, stirring occasionally or until potatoes are tender.</li>
<li>At this time heat a large (12 inch) saute pan or skillet over medium heat and allow to heat for a minute. Season the meatballs with a little kosher salt and freshly ground black pepper. Add 2 teaspoons of olive oil to the pan, swirl to coat and then add the meatballs trying not to crowd them too much. Sear the meatballs, turning them when they gain a little color - We are only getting some color and flavor onto the meatballs, not cooking them through in the pan- Once nicely browned, turn off heat and scoop them out leaving as much of the fat behind, adding them to the simmering soup.</li>
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<b><i>Note:</i></b> Alternately, you could skip dirtying another pan by browning the meatballs and simply toss them in when you add the stock and red bell pepper puree. I like to brown the meatballs myself to add some texture, flavor and colorful eye appeal.</div>
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<li>After the 8 minutes of simmering or until the potatoes are just tender, turn off the heat and stir in the Tablespoon of chopped parsley, 2 teaspoon minced fennel fawn, juice of 1/2 lemon, 1/2 teaspoon kosher salt and add some freshly ground pepper. Allow the soup to rest while you prepare to dish up.</li>
<li>Slice the hard boiled eggs to garnish the soup.</li>
<li>Check soup for seasoning then ladle the soup into four soup bowls giving each serving 5 meatballs.</li>
<li>Top each serving of the soup with the sliced hard boiled egg.</li>
<li>Enjoy!</li>
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We enjoyed our soup with crusty rolls, a green salad and homemade <a href="https://www.etsy.com/listing/128321255/hand-crafted-fennel-kraut-organic-small?ref=shop_home_active">GKP Fennel Kraut</a> on the side for an extra accoutrement. </div>
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If you would like to learn more about Hollis McNeal and Kitschy Spice find her at;<br />
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<a href="http://www.kitschy-chic-spices.com/">Kitschy Chic Salts Blends & Rubs</a><br />
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<a href="https://www.etsy.com/shop/KitschyChic1">Kitschy Chic on Etsy.com</a><br />
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<br />Anonymoushttp://www.blogger.com/profile/07601793661945143048noreply@blogger.com2tag:blogger.com,1999:blog-2020509240180195583.post-72949163583234044202013-04-11T18:04:00.000-07:002014-09-22T22:39:37.194-07:00Barrels from Oregon Barrel WorksAs I mentioned in the post <a href="http://thisistrix.blogspot.com/2013/01/a-change-or-two-in-plans.html">A Change or Two in Plans</a>, my father had wanted to get involved with my vinegar making and somehow found Oregon Barrel Works. Through some phone calls he commissioned Rick DeFerrari to create 2, 15 gallon vinegar barrels; one made of French oak and one made of Oregon oak.<br />
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The work I wanted done was specific and finally, through some emails, phone calls, and tough decisions, the barrels were finished and in route to my front door. I admit I grew impatient at times, as the process took roughly 3 months, but upon the arrival of the 2 works of art, I was reminded of just who I was dealing with, and what I had ultimately received. These barrels were handcrafted for my needs by an artist in the Pacific Northwest's only cooperage.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimQlUvZmXcx3JMzfcu5rvux0ZmtjOSVYmG4zYgG0VS1_dXPe_fZa5tgzXCsLI4Tk2Twchic3x5bFSXznEZIqlF1I_2bMxGH8ys_eBP1AwaGslkYBEw5FmVa5Y5-jUw2Ir9MOy-MK-xs-U/s1600/iphone+pics+2316.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimQlUvZmXcx3JMzfcu5rvux0ZmtjOSVYmG4zYgG0VS1_dXPe_fZa5tgzXCsLI4Tk2Twchic3x5bFSXznEZIqlF1I_2bMxGH8ys_eBP1AwaGslkYBEw5FmVa5Y5-jUw2Ir9MOy-MK-xs-U/s320/iphone+pics+2316.JPG" height="320" width="240" /></a></div>
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<a href="http://www.oregonbarrelworks.com/">Oregon Barrel Works</a> is not a small operation that primarily produces random oak barrels for hobbyists and home fermenting enthusiasts. Working closely with the wine industry and major winemakers, they practice authentic and old world cooperage traditions, handcrafting beautiful Oregon, Hungarian & French oak barrels, wooden tanks and other fermenting and aging systems. With such a reputable business and high demand it is a great honor to now have 2 pieces of their work in my possession, adding history and character to my fermented gems.<br />
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As I spoke with Rick back in November 2012, he mentioned to me how he had produced smaller barrels and orders for upstart businesses, wine and vinegar makers like myself. He was interested to take on the personal project among all of his other large, international commitments. He took the time and concern to correspond with me about my personal and specific needs from my barrels. He made custom changes to the barrels always ensuring that my desires were met while the integrity of his craft and the barrels were not diminished.<br />
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We were all so excited to unwrap the much anticipated oak barrels daddy had been so worked up about. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVgVvb9t-Bl8-83veVvi0V5Y8y0v1a9N0AfwzIVs48hBb4bzsFhTV54z_d1vPwC7ZpwQ90r37N4H2kcZM4WEK_uMB8gS3nlWO609fZI1oEMXjv2Pjsx_WPq0KT3yZQhN4uUzL49vg38aU/s1600/iphone+pics+2157.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVgVvb9t-Bl8-83veVvi0V5Y8y0v1a9N0AfwzIVs48hBb4bzsFhTV54z_d1vPwC7ZpwQ90r37N4H2kcZM4WEK_uMB8gS3nlWO609fZI1oEMXjv2Pjsx_WPq0KT3yZQhN4uUzL49vg38aU/s400/iphone+pics+2157.JPG" height="400" width="300" /></a>For all Elliott knew these were some new toys that came for him.<br />
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This is not to say that he wouldn't get the chance to play with them.</div>
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Rick worked closely with me to give me the desired opening, lid and spigot for my purposes. He granted me a full opening in the top of my barrels making a custom lid. This allows me to view and maintain my fermenting and mothers as they progressed.<br />
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He granted me the choice of not using a food safe glue for the lid and intead joined it together and routed a snug fit for the opening. This would allow me to minimize as much foreign materials used in making my barrels.<br />
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After some consideration of which vinegar would be created in my new barrels a decision was made. The Oregon Oak would add it's American nuances to my apple variety and the French Oak would lend it's legacy of charm to my <a href="http://www.etsy.com/listing/112572099/spoiled-rotten-vinegar-blackstrap?ref=shop_home_active">Blackstrap vinegar</a>.</div>
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I was proud to be able to christen my Oregon Oak barrel with my reserved batch of <a href="http://www.etsy.com/listing/114211414/spoiled-rotten-vinegar-presents-raw?ref=shop_home_active">Apple Vinegar</a> from 2012. Next I would add the gallons of apple cider I had begun in late December and early January. Perfect timing.<br />
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By April 7th I have roughly 10 gallons of apple vinegar fermenting in Oregon Oak. Every time I remove the lid to peek in a warm and humid invisible cloud envelops me. A beautiful mother is continuing to form as the rich smell of toasted oak mingles with the aroma of souring fruit alcohol.<br />
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If you would like to learn more about Oregon Barrel Works, go to;<br />
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<a href="http://www.oregonbarrelworks.com/">http://www.oregonbarrelworks.com/</a><br />
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Here is the link to Rick DeFerrari's blog;<br />
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<a href="http://oregonbarrelworks.blogspot.com/">http://oregonbarrelworks.blogspot.com/</a><br />
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If you would like to shop the selection of vinegar I have hand made and have for sale, visit-<br />
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<a href="https://www.etsy.com/shop/Entropytheshop">Entropy the Shop</a> found on Etsy.com.Anonymoushttp://www.blogger.com/profile/07601793661945143048noreply@blogger.com1tag:blogger.com,1999:blog-2020509240180195583.post-31657482903556967202013-04-11T07:59:00.000-07:002014-09-22T22:40:16.574-07:00Stone SoupI have only known this story for a couple of years now. My wife, Cherie introduced me to it, surprised that I, a chef, had never heard it before. The moral of the story was not unique to me, having grown up in a religious family, but I believe that there can never too much enchantment and intrigue woven around the importance of community and sharing.<br />
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Hundreds of years ago a remote village in a rather desolate country was experiencing a spell of very hard times. Among other hardships, a severe drought had afflicted the land and food had become more and more scarce. In fear of running out of food and starving, farmers held back on their crops and livestock, which they would normally sell to the markets and butcher shops. The market and butcher shop owners started to hold on to their limited supply of foods in fear of starving, and so the villagers also had come to ration and hide their food from needing neighbors and hungered friends. The fear of the uncertainty had gripped the village and every home in it.<br />
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On the outskirts of the village, among a dry grey wheat field, stands a small farm house. Dusk is on the horizon as three young children run up from a dry creek bed, heading for their home. Inside the house a father and mother are finishing up what minimal chores are required on such a barren farm.<br />
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As the children are preparing for the evening and supper one of them asks the father if they would have enough to eat. Knowing that their cupboards are bare the father and mother conspire on what they are to do in the face of this terrible disappointment. Knowing that they can not, and will not, let their children go hungry, a plan is devised by the loving parents on how they will provide.<br />
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As mother collects the horse and hitches it to the wagon, father uncovers a large iron cauldron buried deep in the barn. A cauldron, which he had been commissioned to make for a grand village harvest feast years ago, but was never used due to the drought and hard times. He wheels the cauldron out of the barn and onto the wagon and then collects some fire wood and a huge wooden paddle for the pot. Mother brings the last of the water up from their well and collects a few river stones, loading it all onto the wagon. They gather their children, climb onto the wagon, and head into town to the center of the village.<br />
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Once they get to the center of the village, father and mother begin to unload the wagon, first building a mound of firewood, and then setting the iron cauldron on top. Mother then fills the giant cauldron with the well water and tosses in the river stones. Curiosity builds among some of the villagers as they watch the activity. Father lights the wood on fire as the children watch in wonder of what is happening.<br />
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"Stone Soup," the father replies when the children ask what they are making. "All we will need is a little time and a few more ingredients to finish the feast". And so the cauldron simmered away and the river stones rattled in the bottom as steam wafted up into the air in the middle of the village.<br />
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As you can imagine, villagers who lived close by had been curious of the activity and once they saw the giant iron cauldron steaming away with a whispering rattle, one by one, came to ask the same question the children had asked.<br />
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"Stone Soup," the father would again reply. "All we need is a little time and a few more ingredients to finish this feast. If you have anything to lend, you are welcome to share with us." Upon standing in front of a giant cauldron, one could not even stand tall enough to peer in, and hearing the word 'feast', each curious villager would happily offer to contribute to the feast, knowing in return they could partake of the feast.<br />
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"Why, of course," The father would reply; and then the mother would chime in and request, "some onions would finish the feast up nicely," or "yes, yes, potatoes are all we need to finish," and "some barely is all that is missing from the recipe."<br />
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And so, as the neighboring villagers ran to collect their coveted ingredient, curiosity started to spread, and the word soon reached to the ends of the village, with each family bringing their own cherished ingredient to contribute to the feast. Farmers brought root vegetables, greens and grains. Gardeners brought herbs and fruits; while ranchers brought meats and cream. Shop owners brought tables, chairs, bowls and spoons. The monks brought wine and candles and bread. The gypsies brought exotic spices and their musical instruments. By the time all the villagers had heard the word and come to join in the feast, the center of town had been decorated with tables and candles. Music and wine flowed. And then, the Stone Soup was complete.<br />
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Mother ladled the rich soup into the provided bowls as father and the children passed them around to all the tables. Everyone marveled at the feast which was presented to them and proudly mentioned their contribution. They all shared their last possessions for the feast and they all shared with each other the comfort of their community and the nourishment which they provided for each other.<br />
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During the middle of the feast, as the gypsies played and the monks poured wine, the candles started to flicker as a wind picked up. Mother and the children looked up to the heavens and the evening moon, felt an almost foreign cold prick on their faces. Rain! Storm clouds started to form as the small, cold pricks became large, wet drops. Rain!<br />
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The villagers found themselves under a canopy of rain clouds and curtains of life-giving rain. The heavens were sharing with the village it's own precious ingredient to the feast. And from that day on, this sharing among the people and the earth would bring life to a once still village.<br />
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So, one Sunday, Cherie and I took our kids up to the Walnut Creek farmers market to gather ingredients for our first family-style Stone Soup Feast. On the trip to Walnut Creek, Cherie told all of us her version of the story, refreshing our memories and filling our hearts with warm thoughts of togetherness and sharing. Oh, and the mystery of what all could go into a stone soup.<br />
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Upon entering the farmers market, Cherie and I explained to the kids that, as we strolled through the stands of produce and homemade items, to keep an eye out for a specific produce item they would like to contribute to the feast. The only rule we gave was that it had to be a vegetarian option, since Kinsey, our eldest, is a vegetarian. Other than that, everything grown from the earth was game. It didn't matter if they had never tried it, or even knew what it was. It did matter that they knew it would be their dinner and would have to eat it.<br />
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We all had a great time hunting through displays of fruits and vegetables. It was a great opportunity for me to share with them my knowledge of the different foods, their flavors and uses. If I couldn't answer their question, I had fun getting the farmers involved with our project. The kids seemed to enjoy the process of discovery and interaction with the vendors there. Plus the encouraged free samples were a treat for all of us. Oh, Elliott? Our youngest? He wanted everything, and at 2 years and 3 months, didn't follow the plan very well, but he did so with 100% enthusiasm. I believe he was most curious about the fresh oysters dad was asking about.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji1rGrzWP78k4w05UmR06t0fh3EoMYBPTogMgnZMkDZnsbZ6GNEPIe3PDprg9eGdOCMMmybFjc0dvu8EoE3H0CPWmmZbWi47DAxZcILTAuQ4iI_bFUQvGP0_6IeM4JQg9YwNBtKpF7RIk/s1600/33944_4858030643391_1879444065_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji1rGrzWP78k4w05UmR06t0fh3EoMYBPTogMgnZMkDZnsbZ6GNEPIe3PDprg9eGdOCMMmybFjc0dvu8EoE3H0CPWmmZbWi47DAxZcILTAuQ4iI_bFUQvGP0_6IeM4JQg9YwNBtKpF7RIk/s400/33944_4858030643391_1879444065_n.jpg" height="361" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Noah, Bailey, Me, Cherie, Kinsey & Elliott</b></td></tr>
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Kinsey picked red radishes. Noah decided on yams. Bailey picked a head of garlic. Elliott got out of his stroller and out of all the produce he touched he ended up with snap peas. Cherie wanted red Swiss chard and I chose celeriac root.<br />
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At home as the kids settled in for the evening and played, I washed all of our vegetables and prepared them for cooking in the pot. Cherie is the house saucier or "soupier", so she created the recipe once I was finished. We have a garden with some winter vegetables and also had some other ingredients around the kitchen which made it into the pot. I believe the added ingredients she used were; a river stone (of course), vegetable stock, red onion, barley, olive oil, salt, and pepper. Oh, and one of the rules we set was to use ALL of what we picked up from the farmers market. I decided to roast most of the cloves from the head of garlic Bailey picked out. This helped to mellow and sweeten the garlic, but the soup still packed a punch.<br />
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<tr><td class="tr-caption" style="text-align: center;"><b>There's the stone</b></td></tr>
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When the soup was finished, each of us came to the pot to be ladled up our first serving, and to be shown the stone, which was actually added and "cooked" as well. It was delicious and everyone happily ate, as we noted our ingredients while fishing them from the soup, commenting on the flavors and textures. It was a fun bonding experience for all of us to come together, create, and share a feast inspired from the story of Stone Soup.<br />
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<tr><td class="tr-caption" style="text-align: center;"><b>Our Stone Soup</b></td></tr>
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<br />Anonymoushttp://www.blogger.com/profile/07601793661945143048noreply@blogger.com2tag:blogger.com,1999:blog-2020509240180195583.post-74544849667526096052013-04-10T16:11:00.000-07:002014-09-22T22:40:51.941-07:00To Roast A ChickenI realize that the number of recipes for chicken out on the Internet are limitless, sometimes viewed as over done if not redundant. This does not render them useless providing they are accurate and offer some new and useful information.<br />
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For example this blog has come to include some very basic recipes and methods out of my desire to reveal the fundamentals of some obvious recipes; some which are still difficult to consistently master, some not so common but basic and recently popular (fermenting is coming up) and some, like this one (roasting a chicken) which while common can be used as a platform for discussing some very useful and important topics and current global issues. That's right! Roasting a chicken can be as intriguing as delicious.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1T95zwnsrltLBcBQA99yAb3CkadXIudTmsvAZnUAsOLBMDnq7rc_CxDeFoi5pX7Mq4g65TKgiMiIhASAR5nWezIUq_JtKSeA41BYxA1mZXQ2PQLQYiyS0HgtsTB_2xmYqF5nY6edJfq8/s1600/photo.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1T95zwnsrltLBcBQA99yAb3CkadXIudTmsvAZnUAsOLBMDnq7rc_CxDeFoi5pX7Mq4g65TKgiMiIhASAR5nWezIUq_JtKSeA41BYxA1mZXQ2PQLQYiyS0HgtsTB_2xmYqF5nY6edJfq8/s320/photo.JPG" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>A juicy chicken trussed and roasted.<br />I used the optinal 2 teaspoons of one of my favorite spice blends mixed into<br />the olive oil and butter mixture used for basting:<br /><a href="https://www.etsy.com/listing/122130945/tango-mango-hot-habanero-rub-or-spice?ref=shop_home_active&ga_search_query=tango%2Bmango%2Bhabanero">Tango Mango Hot Habanero Spice made by Kitschy Chic</a></b></td></tr>
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Ingredients</div>
1, 5-6 pound chicken, previously<a href="http://thisistrix.blogspot.com/2013/03/to-brine-chicken-quick-method.html"> brined</a><br />
3 Tablespoons olive oil<br />
3 Tablespoons unsalted butter, melted<br />
(optional) 2 teaspoons of your favorite spice blend which has little to no added salt.<br />
1 lemon, cut in half<br />
4 garlic cloves, crushed<br />
5 sprigs of fresh thyme<br />
5 sprigs of fresh marjoram<br />
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Vegetables</div>
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(optional)</div>
3 lbs. fingerling potatoes, washed (alternately use baby Yukon, red and or purple varieties)<br />
4 large carrots, trimmed, peeled and cut into 2-3 inch pieces<br />
4 large shallots, trimmed, peeled and cut in half<br />
4 sprigs fresh thyme<br />
2 Tablespoons olive oil<br />
Kosher or Sea Salt<br />
Freshly ground black pepper<br />
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Method</div>
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Preheat the oven to 425 degrees F.<br />
Approximate cooking time 60 minutes.<br />
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<ul>
<li>Liberally pepper inside the cavity of your chicken. Then stuff in your sprigs of fresh thyme and marjoram, the garlic and lemon 1/2's.</li>
<li><a href="http://www.youtube.com/watch?v=x3bieEEYEAk">Truss</a> or tie the legs of your chicken together with butcher's twine and tuck the wing tips under the body. </li>
</ul>
<b><i>Note:</i></b> Be sure to check out my post on a trick I learned for "trussing" when you don't have any twine- <a href="http://thisistrix.blogspot.com/2013/04/to-truss-bird-wihtout-twine.html">To Truss A Bird Without Twine</a>- which is the method I used for the pictures in this recipe.<br />
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<li>Brush your chicken all over with the olive oil and butter mixture (if using the optional 2 teaspoons of spice blend add this to the olive oil and butter mixture and mix well. Then brush your chicken).</li>
</ul>
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<li>Now place your chicken breast side up into your roasting pan with a roasting rack. If you do not have a roasting rack you can simply place the chicken (breast side up) straight into your oven pan. Alternately you may prefer to use a cast iron skillet, casserole dish or other oven proof vessel.</li>
<li>Put your chicken in the oven on a centered rack. Set your timer for 30 minutes.</li>
<li>If you are going to be adding the Optional Vegetables (listed above): Place the vegetables and sprigs of fresh thyme in a large bowl. Drizzle with the olive oil and season then toss them to coat evenly. Have the bowl handy by your stove for adding to the roasting pan in a later step.</li>
<li>After 30 minutes remove your chicken from the oven and brush the chicken with the olive oil and butter mixture.</li>
</ul>
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<li>Toss your vegetables into the pan nestling them in a single layer around the chicken. Return the chicken to the oven and set your timer for 20 minutes.</li>
<li>After 20 minutes more remove the chicken and check the temperature. Insert the thermometer diagonally into one of the breasts starting at the tip or leg end aiming into the neck end. Next insert your thermometer into the thigh piercing at the knee joint aiming towards the hip. We want to remove our chicken at 160 degrees Fahrenheit allowing the residual heat to finish cooking the bird as it rests. If your chicken is not ready (which it most likely is not) return your chicken to the oven and continue to roast it using this equation: 1 2/ minutes for every degree needed to raise the internal temp to 160 degrees Fahrenheit (<b><i>this equation is not fool proof or proven to be perfect! It is just a rough estimte whic has worked for me. As you are nearing the desired temperature of your bird it is best to keep an eye on your roast and check it frequently with a thermometer</i></b>).</li>
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<b><i>Note:</i></b> In this recipe and method I am using a chicken which was subjected to a brine. The cooking time will be much shorter for a brined bird than one which was not. If you are not following this recipe with a brined bird your cooking time could need an additional 15-20 minutes of cooking (this recipe estimates 55-60 minutes cooking for a brined bird).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3EWG0R3I8IVU4nkAUK7d5aeN9F6WxF1o4B358zf-9UtLFmNtjYTMCet4VnI0QDe8DuM_AbEuzX2uWw5FynN6j-cT4XUpxXw2vHh4Z2iQ_f4i6iA2njBRlblnJgelFJYGyXSoEJ45H45M/s1600/iphone+pics+2289.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3EWG0R3I8IVU4nkAUK7d5aeN9F6WxF1o4B358zf-9UtLFmNtjYTMCet4VnI0QDe8DuM_AbEuzX2uWw5FynN6j-cT4XUpxXw2vHh4Z2iQ_f4i6iA2njBRlblnJgelFJYGyXSoEJ45H45M/s320/iphone+pics+2289.jpg" height="320" width="280" /></a></div>
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<li>After additional roasting (if needed) pull your bird out of the oven and check the internal temperature once again. Once you have reach an internal temperature of 160 degrees Fahrenheit allow your chicken to rest for 15 minutes while it finishes cooking. Turn off your oven.</li>
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<li>During the resting period you can remove you vegetables from the roasting pan or skillet and keep them warm in you oven. Just be sure to put them in an oven safe dish and be careful using oven mitts or a dry dish towel when removing them for your feast.</li>
<li>After the resting period remove your butcher's twine (if used) and transfer your beautiful chicken to a serving platter for the table. Alternately, you could carve the chicken plating the meat decoratively for platter service. This is great practice for Thanksgiving when all eyes are on you while you carve a grand bird for the occasion.</li>
<li>Turn off the TV and ban electronic devices from the dinner table. As you eat allow everyone at the table to do a bit if sharing among the family or friends.</li>
<li>Enjoy!</li>
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Let me talk about chicken, meat and leaning about labeling</div>
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Consider what I have to say in regards to your whole diet; the food you buy which is who you are supporting, what you are putting into your body, the ultimate dining experience you will receive from buying better foods and finally the example you are setting for your children and those close to you whom you may influence.</div>
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If you are going to spend the time and energy to prepare a delicious meal, please consider the investment you make when purchasing the ingredients. Two main obstacles, or arguments come to my mind when I suggest buying a chicken which is Organic, Free Range and/or Humane.</div>
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The first obstacle for most when approaching "whole foods" is the idea that the price is substantially greater than the average mass farmed and processed foods. Sure, side by side there is a noticeable price difference between an organic, free range chicken and a mass processed caged, hormone fed animal but you get what you pay for and we are what we eat. Many of today's health issues and concerns stem from the food industry which raises and mass processes animals for consumption. Smaller, sustainable and humane ranches take pride in their practices which ensures quality of life and product. In the long run the investment you make will pay off in a better experience.<br />
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The second issue which people who are new to purchasing "whole foods" face is the somewhat overwhelming choices and labels of such foods; Organic, Free Range, Cage Free, Sustainable, Humane, Natural, etc. The list goes on and many times a few of these labels will accompany each other making the total number of choices overwhelming.<br />
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When I first began to work with organic and more natural foods I was a little intimidated but more frustrated at what seemed to be unclear lines of definition. One day after much griping and resistance I found myself speaking the language and understanding the many labels as if through osmosis. It really just came down to submersing myself in the information (whether I got it or not) and asking questions. Finally it sinks in. It just takes some time to grasp all of the many offerings out there.<br />
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I was working in restaurants while I was learning about 'whole foods' and so there were many more resources for me to rely on. However many of the best resources which I still use to this day are available, for free, to any and all who care to become educated on this topic:<br />
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<b><u>Farmers Markets</u></b>- One of the best and certainly most fun places to learn about the many definitions of farming and production practices is at your local farmers market. Admission is free and I can pretty much guarantee that all the stand operators there will be more than happy to answer you questions and guide you through their own processes. The great thing about a farmers market is that in one location you have purveyors of various food products and different production techniques willing to share information and sell you their goods. In one market you will find the spectrum of practices from conventional to certified organic. Many farmers markets these also have purveyors of fresh fish and meats who have some very interesting selections available. Again, they are there to interest and help you become a fan of the market so any questions you have will be happily answered.<br />
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<b><u>Ask your Butcher</u></b>- Almost gone are the days of the neighborhood butcher but the relationship between you and a butcher is only limited by the lack of interaction. Every market, Whole Foods style or traditional corporate style has a meat section where you will find a butcher willing to help. Simply asking a general question like, "what is the difference between free range and cage free?" or "why and what is this all about?" will spark a tutorial in the offerings displayed in front of you. Like the purveyors and the farmers markets, these butchers want to encourage you to have the best possible experience with them and their products in hope that you will remember and return. By helping you, you will most likely help them in return. Take advantage of their knowledge and service and make a friend. In a week or a month you will hear someone in line asking their friend a question you now know the answer to and you will feel the power of knowledge rise in you as you wonder if it would be too forward of you to help them yourself. And no, it wouldn't be precocious of you. So strike up a conversation.<br />
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For some quick reference terminology I have included some helpful links with some authority on the subject.<br />
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<a href="http://www.mayoclinic.com/health/free-range/MY01559">Free Range and other meat and poultry terms- MayoClinic.com</a><br />
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<a href="http://www.mayoclinic.com/health/free-range/MY01559">What do "free range", "organic" and other chicken labels really mean?- Salon.com</a><br />
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<a href="http://www.humanesociety.org/issues/confinement_farm/facts/guide_egg_labels.html">Egg Caron Labels : The Humane Society of the United States</a><br />
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<a href="http://www.animalwelfareapproved.org/consumers/food-labels/">Food Labels- Animal Welfare Approved</a><br />
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<a href="http://www.foodrenegade.com/why-packaged-foods-are-evil/">Why Packaged Foods Are Evil- Food Renegade</a></div>
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<br />Anonymoushttp://www.blogger.com/profile/07601793661945143048noreply@blogger.com0tag:blogger.com,1999:blog-2020509240180195583.post-84698958454755381312013-04-09T09:30:00.000-07:002014-09-22T22:41:06.945-07:00To Truss A Bird Without TwineThe practice of trussing a bird (any variety) is to ensure an even cooking temperature throughout the legs, thighs and breasts. If a bird is not trussed before it is roasted, hot air will circulate inside of the cavity as well as the exterior which will cook the breast portion of the bird more quickly than the leg and thigh portions. By the time the legs and thighs have come up to a safe temperature the breast meat has been overcooked. The main function of trussing is to gather the legs, thighs and arms of the fowl, holding them snugly in place against the body of the bird. The drumsticks obstruct the opening of the cavity allowing even cooking on the surface while limiting heat from overcooking the breast portion from the inside out.<br />
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I learned this no twine trussing method from a dishwasher with whom I worked. I was impressed and kind of surprised that I had not figured this out nor seen it after 13 years of professional cooking. I told myself that to my benefit I was a product of my rigid, formal culinary training and therefore never sought another method. But still...duh.<br />
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<tr><td class="tr-caption" style="text-align: center;"><b>A plump, well formed chicken trussed and roasted without twine</b></td></tr>
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Let me first address the importance of doing all things correctly. There really is no substitute for the traditional method of <a href="http://ruhlman.com/2010/07/how-to-truss-a-chicken/">trussing a chicken with butchers twine</a>: Yes there is a reason for all the formality. However the method I will show you here is the best runner up I have ever witnessed. Sometimes you may not have twine handy, sometimes there just isn't time and it is always fun to learn and try a new technique.<br />
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Alternately, if classical trussing with twine and this new method we will examine below are still too complicated or are just a hassle you'd rather avoid, I suggest as many do, to stuff the cavity of your bird with lemon, onion and/or other aromatics (carrot, celery, garlic, fresh herbs) to provide some protection for the interior of the breasts.<br />
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Once, in a pinch, I actually used the method below for a Thanksgiving turkey. The first Thanksgiving my wife and I hosted for both sides of our families in our home. The dinner came out delicious but I would have avoided so much stress if I had planned ahead and made sure to have some butchers twine.</div>
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After you have rinsed, cleaned and hopefully <a href="http://thisistrix.blogspot.com/2013/03/to-brine-chicken-quick-method.html">brined your chicken</a> all that is left to do before you roast it is become familiar with your bird and convince yourself that you are in control.<br />
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First I like to get the wings into position. Grabbing both wings in your hands while pinching the wing joint between your thumb and index finger maneuver the wing tips up and behind the back of the bird. Imagine your bird getting ready to kick back and relax- hands behind head (well that sounded more like an arrest).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOoFPcVyDZztiF1gqmYJDOaZnH4mxs7e0ynH3Xg4RuG1UOAxVNu0kl-HE8XNixDVB8TAiy5LUNT2v7FG3kMmyXScOCPCa8dPYTu88NuYZSNWM9reKfHK4fzC3p6ddsjCC1PxLX_aZOmbk/s1600/iphone+pics+2237.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOoFPcVyDZztiF1gqmYJDOaZnH4mxs7e0ynH3Xg4RuG1UOAxVNu0kl-HE8XNixDVB8TAiy5LUNT2v7FG3kMmyXScOCPCa8dPYTu88NuYZSNWM9reKfHK4fzC3p6ddsjCC1PxLX_aZOmbk/s320/iphone+pics+2237.JPG" height="218" width="320" /></a></div>
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Firmly push the wing tips towards the spine, stretching the muscles to allow some give and memory.</div>
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This is how it will look .</div>
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<span style="text-align: left;">And this is how the wings are traditionally trussed, minus the twine. The twine in a traditional truss will hold the sides of the wing (parallel to the body of bird shown below) closer to the body and breast of the chicken </span></div>
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<span style="text-align: left;">which really only helps the overall cooking temp of the wing, not the breast so much.</span></div>
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A traditional truss will make the final presentation of the wings more tight to the body (looks tight and plump as a whole bird). However, strictly speaking of cooking temp, the breast has never been harmed or overcooked with the no twine method and the wings actually come out with a crispier skin and moist interior as heat is allowed to circulate around the majority of the surface of the wing.</div>
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Now on the the rest of our brash new technique. Take a breath. Own the bird.</div>
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<b><i><u>Note:</u></i></b> I am left handed and so the images you will be viewing show my preferences in handling the bird as well as my knife. This method we are reviewing is interchangable to either side, thus the instructions can simply be applied to the other (left) side of the bird.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC3rHp9gnW6Z0qf51rc7koamT0qTzz_s1y5DNnJNS1qMA6163DKP7XdUb0TRU_XB7VuHQWaf7XeCesq4AJJHpn9Ht-5f51uaUI0Ndvym6gcC0yga3Ogi2gpwcVs6yHGp4w3t4rUrwJufY/s1600/iphone+pics+2245.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC3rHp9gnW6Z0qf51rc7koamT0qTzz_s1y5DNnJNS1qMA6163DKP7XdUb0TRU_XB7VuHQWaf7XeCesq4AJJHpn9Ht-5f51uaUI0Ndvym6gcC0yga3Ogi2gpwcVs6yHGp4w3t4rUrwJufY/s400/iphone+pics+2245.JPG" height="400" width="300" /></a></div>
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The cavity should be clean and all excess fat should be removed. Notice the excess skin that is loose between the tip of the breast and the joint of the thigh. We want to gently pull on this skin stretching and loosening it as to allow a little elasticity.</div>
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Near the center yet more towards the body (to be safe), make a small incision, the radius of a dime or just big enough to fit the tip of your finger into.<br />
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<b><i><u>Note:</u></i></b> The incision, or hole, will undergo some tugging and stretching as we continue the process. This is why I suggest making the incision closer to the body rather than the edge of the skin. With stretching and possible tearing, a hole further from the edge is less likely to tear open through to the edge rendering it useless. Also, as we stuff one of the drumstick joints into and through the hole it will stretch out on it's own making a snug fit.<br />
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With on hand holding the drumstick located on the opposite side of the body as the incision, firmly yet gently guide the end of the drumstick into the hole and gently push until a half inch or so is through. I say 'gently' for you do not want to rush this step pushing so roughly that you stretch the skin too much or even tear the hole open to the edge of the skin.<br />
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<b><i><u>Note:</u></i></b> You have a couple of back up plans here. If you do stretch the hole so wide that it will not hold the drumstick snugly in place or the hole tears open you can attempt to start over and cut a new hole in the skin closer to the body of the bird and try again. This is difficult for you will have to use more pressure to reach the drumstick to the hole and more tension will be put on the skin causing the skin to tear open in later steps which require more pressure and tension.<br />
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Alternately, as I mentioned before, this method is interchangable: meaning that if you fail to achieve the desired results on one side of the bird, you can start over the process approaching the bird on the other side. Again the only reason why the pictures I have given here show me starting on the right side of my chicken is because I am left handed and it feels natural for me to start on this side. In the few times I have used this technique I have had to start over and start again on the other side. So you have more than one second chance.<br />
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Once you are successful in slipping the tip of the drumstick through the hole in the skin, gently pull the skin stretching it slightly and then hold it in place for a few seconds to give it some memory.<br />
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Next step is to cross the birds legs and get ready for a tuck. While holding the first drumstick (which we have just placed into the hole in the skin) securely to avoid any extra stress on the skin and incision, gently coax the free drumstick up and over the secured drumstick crossing the legs of the bird. Our goal is to tuck this drumstick under the leg of the secured drumstick allowing it to hold it all in place.<br />
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This is the fianl step. We are almost there. Your main concern with this step is to keep an eye on the stress you will put on the skin holding our first drumstick. A little stretching and tearing will occur to allow this tuck and that is fine. Once again, all you really want to avoid is to tear the incision wide open freeing the first drumstick.<br />
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Once you have pushed the second drumstick under the first one, push the knee joint toward you forcing the bone end to poke under the leg of the first drumstick (as shown below). Now hold firmly for a few seconds to allow some stretching and memory to occur in the skin and muscles.</div>
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Once you accomplish this step the chicken is trussed and can be handled gently while preparing for roasting. The truss is pretty durable but not as strong as twine. If you play, throw or dance your bird at this time you could risk undoing your hard work. Play with your food before this procedure or after cooking.<br />
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Ready for seasoning, basting, rubbing and roasting.</div>
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Please let me know how it worked out for you and what you think.</div>
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Anonymoushttp://www.blogger.com/profile/07601793661945143048noreply@blogger.com2tag:blogger.com,1999:blog-2020509240180195583.post-56248576096612805712013-03-26T13:57:00.000-07:002014-09-22T22:42:04.319-07:00Dragon Fruit: Science for Kids in the Kitchen<div class="separator" style="clear: both; text-align: center;">
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Well, not exactly science but a lot of fun and education while spending some quality time with your young ones.<br />
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My wife, Cherie and I love to expose our children to new experiences. One area of great entertainment is with exotic and new foods. As a chef with a vast knowledge of foods and how to prepare them my professional education is transformed into a fun activity for all of us. I am not saying you need to be a chef to enjoy this activity with your children rather my enthusiasm for food is where this ritual sprung from.<br />
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As a learning and bonding experience for you and your children consider the very inexpensive and practical idea of experiencing a new food. Taking you kid(s) to the farmers market, grocery store or roadside stand, allowing them to pick out a fruit that is interesting to them (I suggest fruit for vegetables might need cooking which takes time and effort. Vegetables are great to introduce new foods at meal times but for this quick snack activity fruit is the better choice) and then take the fruit home where you can all taste the fruit while researching it's origins and qualities online or in a book. This activity will leave your child(ren) with a broader palate and understanding of foods and the cultures they come from. Tasty and educational!<br />
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My youngest son, Elliott and I were poking around a neighboring town when we happened upon an Asian market. Oh I was in heaven; live spot prawns, carp and sea snails. Aged duck eggs, fresh yuba skins and a big pile of Dragon Fruit. We picked one up and headed home.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi52zYKheyxS-GUdCZNBQmd_GCawvAOVHMzCY3vTb1MbU2yIsp0MXOh6-LTuw9Bk5GLuAKgYNjdKO0uvuGIZWepjUNXtj-HInjrfEOcgoxqdM9jAaE8fSb25J0z02LlhJDWbj-Omwh2FIg/s1600/photo+5.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi52zYKheyxS-GUdCZNBQmd_GCawvAOVHMzCY3vTb1MbU2yIsp0MXOh6-LTuw9Bk5GLuAKgYNjdKO0uvuGIZWepjUNXtj-HInjrfEOcgoxqdM9jAaE8fSb25J0z02LlhJDWbj-Omwh2FIg/s320/photo+5.JPG" height="320" width="273" /></a><br />
When my step sons, Noah & Bailey came to our house after school we gathered around our kitchen table to taste our new fruit.<br />
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Pitaya Fruit, more commonly know as Dragon Fruit is a strikingly exotic fruit and very nutritious being significantly high in fiber, water and vitamin C. Although primarily usually stereotyped as an Asian fruit the Dragon Fruit hails from the Central and South Americas. There are several unique varieties of dragon fruit with different colors inside and out to match, however they all share the same critters for their unusual nocturnal pollinating.<br />
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To learn more on the fun & nutritious Dragon Fruit visit <a href="http://dragonfruitpitaya.org/">dragonfruitpitaya.org</a>.<br />
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We were all impressed with the black polka-dotted white flesh of our dragon fruit. The contrast from the magenta skin makes this fruit most appetizing and curious. Upon tasting the fruit which is relatively mild in comparison to it's appearance the kids were less than thrilled however after some more tasting and conversation about the fruit everyone had developed some kind of appreciation for the fruit.<br />
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I asked each of the tasters what they thought the Dragon Fruit tasted like and whether or not they would ever eat it again. Here are their answers;<br />
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Cherie was a strong maybe for eating the fruit again, "it's like a jicama flavored kiwi."<br />
Noah was sure he would seek the fruit out again to eat, "it's like a kiwi but not as sweet."<br />
Bailey, a firm no on ever eating dragon fruit again said, "I don't know what it tastes like. It's like, nothing."<br />
Elliott who is 2 years and 4 months was currently on a food strike and would have nothing to do with it. Do not let his reaction persuade your opinions on trying this fruit. He will only eat popcorn.<br />
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<tr><td class="tr-caption" style="text-align: center;">Noah with a Yes vote!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Bailey with a definite No vote!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Elliott's for Popcorn.</td></tr>
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<b><u>Dragon Fruit Cooler </u></b></div>
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Serves 4</div>
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<u>Ingredients:</u></div>
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2 Dragon fruit (pitaya), peeled</div>
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2 Tangerines, peeled and segmented</div>
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2 Kiwi fruit, peeled and core removed</div>
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2 Limes, juiced</div>
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2 leaves fresh basil</div>
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4 leaves fresh mint</div>
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1/4 Cup Raw sugar or raw honey</div>
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2 Cups sparkling mineral water, chilled</div>
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2 Cups crushed ice cubes</div>
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<u><b>Method:</b></u></div>
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<li>Place all your fruit into the bottom of a blender along with the lime juice.</li>
<li>Next add your raw sugar or raw honey topped with your fresh basil and mint.</li>
<li>Lastly add your sparkling water.</li>
<li>Blend starting on low to avoid an explosion slowly increasing the speed to high. Blend until smooth.</li>
<li>Lastly pour in the crushed ice and quickly blend for 5 seconds.</li>
<li>Pour into glasses. Garnish with a sprig of mint and enjoy.</li>
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Anonymoushttp://www.blogger.com/profile/07601793661945143048noreply@blogger.com0tag:blogger.com,1999:blog-2020509240180195583.post-14461336564462198082013-03-20T09:48:00.000-07:002014-09-22T22:42:23.718-07:00SLO County<div class="separator" style="clear: both; text-align: center;">
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<i><span style="font-size: large;">For the majority of my life I have always thought of California's northern coastline as one of my homes. From my youth and into my early adulthood I would always return to the Santa Cruz county coastline after my adventures in other parts of the country. I was in my late 30's when I finally took notice of the central coast and since then I have enjoyed returning there as an escape than another home.</span></i><br />
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<span style="text-align: right;"><a href="http://www.robinsrestaurant.com/">Robins Restaurant</a> of Cambria was one of the first recommendations I received early in my visits to the area. A local favorite and destination spot for travelers Robin's and it's two sister restaurants <a href="http://www.novorestaurant.com/">Novo</a> and <a href="http://www.lunaredslo.com/">Luna Red</a> (both located in San Luis Obispo) host every reason for their reputation.</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><br />A portion of <a href="http://www.robinsrestaurant.com/">Robin's</a> enclosed dining room attached to the original adobe<br />portion of the restaurant.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><br /><a href="http://www.sanluisobispocounty.com/visitors/san-luis-obispo-restaurants/wine-country-recipes/salmon-bisque/">Salmon Bisque</a> and Chow (above) are two long<br />standing and infamous menu items.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb2hpQ5sXJGNN6uEBc_YFkjzTFC8CtByKlzgaiDaKRMlu-gokkeVDMTKVTSVLSHo0-jq1M5gjZw86yMyqfEK4pI5p7mAxTkkTjO63POtiqOdFPUqnpdxlLY2g7ivMXrris_QV-e6Le0po/s1600/photo+3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb2hpQ5sXJGNN6uEBc_YFkjzTFC8CtByKlzgaiDaKRMlu-gokkeVDMTKVTSVLSHo0-jq1M5gjZw86yMyqfEK4pI5p7mAxTkkTjO63POtiqOdFPUqnpdxlLY2g7ivMXrris_QV-e6Le0po/s320/photo+3.JPG" height="186" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">My wife and I even put Robin's through a small wedding reception dinner<br />test. All of us passed with flying colors.</span></td></tr>
</tbody></table>
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<i><span style="font-size: large;">The coastline and it's small and large towns alike each have their natural wonders and some strange attractions.</span></i><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuR-qcaE1aRqDa1yvQ7AzfCouzGld_YYDlVDsok3VO6G5YsWHOKgiTqJEViaGTSFyEGdK9TsLVbhiyP_M1gGmaqCEJYt-6H1u1lTNY0qfPNoIb-ZckrP9cfl9J6PgBxw8RCD4N_eQEowE/s1600/photo+2.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuR-qcaE1aRqDa1yvQ7AzfCouzGld_YYDlVDsok3VO6G5YsWHOKgiTqJEViaGTSFyEGdK9TsLVbhiyP_M1gGmaqCEJYt-6H1u1lTNY0qfPNoIb-ZckrP9cfl9J6PgBxw8RCD4N_eQEowE/s200/photo+2.JPG" height="200" width="172" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><a href="http://www.watchingforrocks.com/2012/01/moonstones-and-california-beach.html">Moonstone Beach</a> with it's beautiful array of<br />colorful stones.</span></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbLrhbjZa9Ru2pVfm4omb3KQWJn3CQ2bMJwZUl-C3rdpYYNhvGLAunbdo0iSPoytn7aF5epr9EhqPnWoWkQ-Mn5QfIFFDOV5_2dxf59utqBsohkBpVxoW8V8ikrU3gs1lf0Agw4Nlvfe4/s1600/photo+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbLrhbjZa9Ru2pVfm4omb3KQWJn3CQ2bMJwZUl-C3rdpYYNhvGLAunbdo0iSPoytn7aF5epr9EhqPnWoWkQ-Mn5QfIFFDOV5_2dxf59utqBsohkBpVxoW8V8ikrU3gs1lf0Agw4Nlvfe4/s320/photo+3.JPG" height="320" width="208" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcCKYA902KgJEzJxuknWm5UNo_I4AVu9I975DyD3eHa6e0PKrxH-kp2lHsWw-lsVhsou27reySwnPQFqHLuVY-pfmO2Bm5Oeoajd9H7lXWzUsKJdgI0leS5qgGuTWS-UT6ss0OGDr788s/s1600/payphone.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcCKYA902KgJEzJxuknWm5UNo_I4AVu9I975DyD3eHa6e0PKrxH-kp2lHsWw-lsVhsou27reySwnPQFqHLuVY-pfmO2Bm5Oeoajd9H7lXWzUsKJdgI0leS5qgGuTWS-UT6ss0OGDr788s/s320/payphone.jpg" height="320" width="204" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><a href="http://www.city-data.com/city/Cambria-California.html">Cambria</a> and <a href="http://www.city-data.com/city/Cayucos-California.html">Cayoucos</a> both have a few great antique shops and a lot of<br />history tucked in all corners of the towns.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAYNWk5F_Mmq_-ztceb0SbqRJ9LI93LqT8FI4AE2irveQFjAu0BHULijJ3_8zOErwiUYei8CR4xmbDXx8XCptfnqPZWnZMA0WhP3v_8AcgWLPEL5-1vpp87KYRXnryj_8HohxlzwAEOBM/s1600/gumwall3.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAYNWk5F_Mmq_-ztceb0SbqRJ9LI93LqT8FI4AE2irveQFjAu0BHULijJ3_8zOErwiUYei8CR4xmbDXx8XCptfnqPZWnZMA0WhP3v_8AcgWLPEL5-1vpp87KYRXnryj_8HohxlzwAEOBM/s640/gumwall3.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">For a larger town San Luis Obispo shows it's community support and <br />participation some cultural exhibits.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheXmh5qCL8_4adb208wBuqHq3SWtYfBGia2CrcrKAx2Sw6pB6OUZ5BOJBcgsf-ozIx8H7xiBOAPgYYIqsOHxuR_Ko_P_kkS1SV7bmcVNCFTBc74aXX3nRMW4r3dzbEIbVItFxOqa1qfJU/s1600/gumwall1.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheXmh5qCL8_4adb208wBuqHq3SWtYfBGia2CrcrKAx2Sw6pB6OUZ5BOJBcgsf-ozIx8H7xiBOAPgYYIqsOHxuR_Ko_P_kkS1SV7bmcVNCFTBc74aXX3nRMW4r3dzbEIbVItFxOqa1qfJU/s400/gumwall1.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">This<b><i> is</i></b> really happening.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN8WqbTvi-DF-MMjxH_3ESIFKRc35wJUPNvPh4UQAUp2QS8HmCGzLWsWFlB6cEqjRA6xcYXBLgHSWS97ZUs1A5z6nAooM6pqyKu2_5ruC-BJJAlDyLvnsG1biP8nH_Rhac5SxZs8hGkME/s1600/photo+2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN8WqbTvi-DF-MMjxH_3ESIFKRc35wJUPNvPh4UQAUp2QS8HmCGzLWsWFlB6cEqjRA6xcYXBLgHSWS97ZUs1A5z6nAooM6pqyKu2_5ruC-BJJAlDyLvnsG1biP8nH_Rhac5SxZs8hGkME/s640/photo+2.JPG" height="604" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">If you want to know- Yes. The little girl did touch the <a href="http://www.amusingplanet.com/2011/12/chewing-gum-wall-in-california.html">wall of chewed gum</a> moments after I took this shot. Notice the anxious right arm .</span></td></tr>
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<div class="separator" style="clear: both; text-align: center;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9syDgaZsbG4TPSX9Lb_dBQNru3b7h2wbtvQcwAiH5hXzLzkDs9RLit0pSRmL398ZzGgzDkjl8EnGrxm1UV7dQoYz7tQkS9JEXOMvwpl_3UHlqGjSbelltKCMS-wSIjNko6T_UyZnq8lU/s1600/elph.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9syDgaZsbG4TPSX9Lb_dBQNru3b7h2wbtvQcwAiH5hXzLzkDs9RLit0pSRmL398ZzGgzDkjl8EnGrxm1UV7dQoYz7tQkS9JEXOMvwpl_3UHlqGjSbelltKCMS-wSIjNko6T_UyZnq8lU/s400/elph.jpg" height="388" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Along the coast from San Simeon up north to Big Sur some amazing events takes place roughly<br />2 months of every year. All done by <a href="http://www.elephantseal.org/">Elephant Seals</a>.</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKMr7yHV3lAUhmXmCPLkxdeZManKcaezJuGDWKPBFjkP0KD_U1jwZ7t2wtFWZ36dbq9VU4BgiRDeFbINfWhmKa0lJG9-kn3jp5mhGw6RUNvsECMJ6am6ZxnBFFHj2pByDLSSy43Y72bvU/s1600/photo+4.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKMr7yHV3lAUhmXmCPLkxdeZManKcaezJuGDWKPBFjkP0KD_U1jwZ7t2wtFWZ36dbq9VU4BgiRDeFbINfWhmKa0lJG9-kn3jp5mhGw6RUNvsECMJ6am6ZxnBFFHj2pByDLSSy43Y72bvU/s320/photo+4.JPG" height="154" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><a href="http://www.slostateparks.com/morro_rock/default.asp">Morro Rock</a> always makes an appearance.</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL8CjAiTp2aCmQ8Vxk9GDxPY9FpWGETmgIi0Sn_FV519lw-jo1yTGOV7l1apChnK3sJIQ5UAL1CR_5Y8S57cqRYIwkamPBENQKHoveK3SWNTBryUSt_NtqX1xj4jS7KGAKuDxY5iKiv_U/s1600/photo+4.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL8CjAiTp2aCmQ8Vxk9GDxPY9FpWGETmgIi0Sn_FV519lw-jo1yTGOV7l1apChnK3sJIQ5UAL1CR_5Y8S57cqRYIwkamPBENQKHoveK3SWNTBryUSt_NtqX1xj4jS7KGAKuDxY5iKiv_U/s320/photo+4.JPG" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Do yourself a favor.<br />Go to the <a href="http://www.cayucoscandycounter.com/">Candy Counter</a> in Cayucos and </span><br />
<span style="font-size: small;">order an Affogatto</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoPV0buMRjMwVsm5W8ieWKTlbinX152fGEEwd1tLh0dWH4xG2y2wyaX5mPe8FDnGiPsfaUPM5n3uMUMl0X_0qjjgbwcx3RXxQpoHJTSKU1xhzk1j3vfl65xnrS_jEI5mNpOMKqGiGbRw4/s1600/photo+1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoPV0buMRjMwVsm5W8ieWKTlbinX152fGEEwd1tLh0dWH4xG2y2wyaX5mPe8FDnGiPsfaUPM5n3uMUMl0X_0qjjgbwcx3RXxQpoHJTSKU1xhzk1j3vfl65xnrS_jEI5mNpOMKqGiGbRw4/s320/photo+1.JPG" height="320" width="184" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The Independence Day Parade in Cayucos is a perfectly preserved slice </span><br />
<span style="font-size: small;">of small town Americana.</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAd1mN_5nZz2B90SOiUpbwK8lUYt-c9TJl4Lf5IMvYkczFKV47r8uAS8asqaisDDSY_2KlfEc3gMoIFj7kOhlXieugpnLktEMniF2P9vbU8hmbhkMn4ZrPCaKWjX7FSsuKxPlP-5BzObQ/s1600/photo+2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAd1mN_5nZz2B90SOiUpbwK8lUYt-c9TJl4Lf5IMvYkczFKV47r8uAS8asqaisDDSY_2KlfEc3gMoIFj7kOhlXieugpnLktEMniF2P9vbU8hmbhkMn4ZrPCaKWjX7FSsuKxPlP-5BzObQ/s320/photo+2.JPG" height="320" width="245" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">"My wave!"<br />There are some great waves along the coast with a surprising small<br />population of surfers compared to other beack towns I have surfed <br />in my life. I wasn't sure why this brawl broke out on a Morro Bay beach.</span></td></tr>
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<span style="font-size: large;">As you can see San Luis Obispo county produces a lot of</span><br />
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<span style="font-size: large;"> <a href="http://www.emotional-literacy.com/fuzzy.htm">Warm Fuzzies</a>.</span> </div>
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A blog post which started as a quick review of a favorite restaurant has turned into a farewell tribute since finding out my family are selling their home in Morro Bay. This does not mean I will not continue to visit this beloved stretch of California coast however and era has passed and it won't be a simple task of packing up the family and jumping in the car. Having to pay for a rental will cut out our time and frequent visits short.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWbXC_a8FvXqF8qKWmwkVRbaoX1svmKvepLaCnQl5eq_sOVA8sgSxB5m22L-YaC09tG7Ic3_2Dhvtgf5ky587aFT3M9M61vgCZ9-V7qt79wzOVIWTdBb226IaOIWXA-70NVItlHwPKyeM/s1600/photo+1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWbXC_a8FvXqF8qKWmwkVRbaoX1svmKvepLaCnQl5eq_sOVA8sgSxB5m22L-YaC09tG7Ic3_2Dhvtgf5ky587aFT3M9M61vgCZ9-V7qt79wzOVIWTdBb226IaOIWXA-70NVItlHwPKyeM/s320/photo+1.JPG" height="320" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Which means less funding for culinary investigating,</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN6WmkpTcOGCMJ_HqILfIa3XS01hoR5BXbkvmcaETa5wmSl1bhDveidXS2M9S7X7DaQM4GRaDUrRnPrU4gi32fGVU_Y940EknMuU5efTuayDu_EuY9vs04d7yq7czTUYE5IplJhJ_u3xo/s1600/photo+5.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN6WmkpTcOGCMJ_HqILfIa3XS01hoR5BXbkvmcaETa5wmSl1bhDveidXS2M9S7X7DaQM4GRaDUrRnPrU4gi32fGVU_Y940EknMuU5efTuayDu_EuY9vs04d7yq7czTUYE5IplJhJ_u3xo/s320/photo+5.JPG" height="298" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">and frivolous antiquing.</span></td></tr>
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Yet we know this inconvenience will not keep us away from our favorite escape and home of our hearts.<br />
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Anonymoushttp://www.blogger.com/profile/07601793661945143048noreply@blogger.com2tag:blogger.com,1999:blog-2020509240180195583.post-46939764710168302702013-03-18T10:05:00.000-07:002014-09-22T22:43:00.968-07:00Calibrating Your Instant-Read ThermometerForgotten in the back of a kitchen drawer rolling around with an odd number of corn cob handles and a tiny wooden mustard spoon. Surfacing once maybe twice a year to check the Thanksgiving turkey and the holiday prime rib roast. Maybe you have just purchased one or use one all the time yet get unsatisfactory results. How do you know if it is accurate? How do you check it?<br />
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<b><u>Calibrate</u></b></div>
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Calibrating your instant-read thermometer is a chore that is easy to do and should be done regularly if you use one often or before each occasional use. Your thermometer should also be checked for accuracy if you have dropped it or are using a brand new one for the first time.</div>
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To calibrate an instant read thermometer you have two options; boiling water or ice water. Water at a rolling boil and ice water (water generously packed with ice) both hold an accurate temperature; 212 degrees Fahrenheit is the temperature of boiling water and 32 degrees Fahrenheit is ice water. The only real difference of either one is which you would prefer to hold your hand over for a minute or two while checking your thermometer. Ice water it is.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKJR5JoSCmxu6RpS7aowMe9FsaYf5fQUNBfGaNYaDcr3tMnyRF6NmuAmvBQNKPdfi7JNkzPrGXkPVUi6c8A8-H-q8w1an7N4l8Z3A9cGIlTnsWbKJASvt0lrdNz8yyKd3QuXT9LQRRik8/s1600/blog1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKJR5JoSCmxu6RpS7aowMe9FsaYf5fQUNBfGaNYaDcr3tMnyRF6NmuAmvBQNKPdfi7JNkzPrGXkPVUi6c8A8-H-q8w1an7N4l8Z3A9cGIlTnsWbKJASvt0lrdNz8yyKd3QuXT9LQRRik8/s200/blog1.jpg" height="113" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Notice how the face on the left displays<br />a specific mark for 32 degrees. I prefer<br />this for my thermometers.</b></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9pLIyrTElF7X0Q-1S0WP6ZRMJcBkz-thtta563zb2XkOVty6q-cV1_15jszyJjd3ugYKbOaEe2TBQtIyUSv-S9WfCpD3jpt8vG1YGzIEziya6Ev2ZuLbRebSl5MI6iGKCHkuLja9aVfM/s1600/blog2.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9pLIyrTElF7X0Q-1S0WP6ZRMJcBkz-thtta563zb2XkOVty6q-cV1_15jszyJjd3ugYKbOaEe2TBQtIyUSv-S9WfCpD3jpt8vG1YGzIEziya6Ev2ZuLbRebSl5MI6iGKCHkuLja9aVfM/s200/blog2.jpg" height="181" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Purchasing a thermometer that has a<br />wrench built into the sheath<br />is your best bet.</b></td></tr>
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<li>Grab a drinking glass deep enough to accommodate the majority of the stem of the thermometer yet not so large that the face will drop in and be submerged in the ice water.</li>
<li>Fill the glass with ice, tightly packing the ice so there is as little vacant space as possible.</li>
<li>Fill the glass of ice with very cold water and let stand for 4 to 5 minutes.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBeHG2N1ZGXstLWIIBOVpYbUnRGceQ-FKEu2wJDZNPPoB0foGMuUJEMGLmMsX-5bbo3yblJK8Bdot2E3Ki36UDqKWYKdBCQkNKBL6BaOpqWiKZhAwSAXUE6-4vZ6mBfnlm7vAEIdtKCw8/s1600/blog6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBeHG2N1ZGXstLWIIBOVpYbUnRGceQ-FKEu2wJDZNPPoB0foGMuUJEMGLmMsX-5bbo3yblJK8Bdot2E3Ki36UDqKWYKdBCQkNKBL6BaOpqWiKZhAwSAXUE6-4vZ6mBfnlm7vAEIdtKCw8/s200/blog6.jpg" height="188" width="200" /></a></div>
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<li>Remove the sheath from your thermometer and insert the stem into the ice water making sure the majority of the thermometer's stem is submerged and surrounded by at least an inch of the ice water. </li>
<li>Allow your thermometer to sit in the water for at least 30 seconds or until the needle stops moving. </li>
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<b><i><u>Note:</u></i></b> Don't rush this step. As your thermometer's needle gets close to it's temperature point it will slow down and move slightly. Make sure the needle has rested on a particular temperature mark for a few seconds before considering your calibration finished.<br />
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<li>Hopefully your thermometer reads 32 degrees Fahrenheit. If it does not then you will need to correct the thermometers reading by gently turning the nut located where the stem of the thermometer meets the head or face.</li>
<li>Keeping the stem of your thermometer in the ice water use the built-in recalibration wrench which can be found on some thermometer sheaths or use a pair of pliers to move the needle to read 32 degrees. </li>
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<b><i><u>Note:</u></i></b> You may need to drain out some water and add more ice to ensure that the water is of correct temperature while you making these adjustments.<br />
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<li>After adjusting the needle, rest the thermometer in the ice water for a minute to make sure it is reading the correct temperature.</li>
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I only use Instant-Read thermometers because they are a better fit for my style of work and work environment. In a professional kitchen or while catering on-site tools can be lost, borrowed and not returned or damaged and just abused due to their frequent use. Instant-Reads are cheap, very accurate and to some degree can be considered "disposable" when compared to a pricey digital thermometer.</div>
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Digital thermometers are great if you are able to control their use and environment. Dropping them, exposure to heat & moisture and the chance that one slips into a liquid while you are using it are all detrimental accidents to a digital tool. If you work alone or with people you can trust and have a relatively organized kitchen then investing in a digital thermometer is a great idea.</div>
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For more information on calibrating an Instant-Read or digital thermometer I have listed a couple reputable links below.</div>
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<a href="http://rc.etundra.com/welcome/Restaurant_Food_Safety/HACCP_Guide/Calibrate_Thermometer.aspx">Dial or Instant-Read and Digital Thermometer Calibrating</a></div>
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<a href="http://www.ncagr.gov/meatpoultry/temp.htm">Department of Agriculture & Consumer Services</a></div>
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<a href="http://www.sdhdidaho.org/env/pdf/How_to_calibrate_a_thermometer_poster.PDF">National Restaurant Association</a></div>
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<iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=entrokitch-20&o=1&p=8&l=as1&asins=B007KNIZP2&ref=tf_til&fc1=FDF7F7&IS2=1&lt1=_blank&m=amazon&lc1=FF6C00&bc1=000000&bg1=7A6B6B&f=ifr" style="height: 240px; width: 120px;"></iframe>
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Anonymoushttp://www.blogger.com/profile/07601793661945143048noreply@blogger.com0tag:blogger.com,1999:blog-2020509240180195583.post-76956000437275675892013-03-17T22:04:00.000-07:002014-09-22T22:43:20.640-07:00Cookbook StandsOne more point I have been asked to discuss is how to successfully and easily read along with a recipe in a cookbook or magazine while working in the kitchen. Along with sharing my tricks I thought this would be an excellent time for some shameless advertising paired with my curt opinion. Win, win!<br />
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In a professional kitchen we normally use photocopies of a cookbook, magazine or newspaper recipe if the original literature is desired to be kept in tact if even returned at the end of a shift (don't count on it). This is quite possibly the best route to go although it can be viewed as wasteful.<br />
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With a photocopy you can lie the paper flat on a counter for easy reference or hang it on the wall in front of your work area with a piece of blue painters tape. Taping your recipe on the wall in front of your work area is the best way to ensure that your recipe won't become saturated with food stuffs rendering it unreadable or losing it in the shuffle and throwing it out as trash. <br />
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My second preferred method for keeping a cookbook or magazine open at the recipe I am using is to fasten to page(s) open with a binder clip (or large paper clip). This is simple and the clips are reusable but it does not render your literature free from messy harm.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7yJHWn8tx2lbopAdG7P0nfSY0nTjMLF-NcWh2Ro1-WN0Ra79RanXiaZEpv_DSUJ_zYfjFNvQZQbzOy4pGJGNuXVSm0XbkT10krMja4MvXmYCeo-JUcrsccI_ZD51PsKQRLtf9s1xvKFU/s1600/IMG_1317.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7yJHWn8tx2lbopAdG7P0nfSY0nTjMLF-NcWh2Ro1-WN0Ra79RanXiaZEpv_DSUJ_zYfjFNvQZQbzOy4pGJGNuXVSm0XbkT10krMja4MvXmYCeo-JUcrsccI_ZD51PsKQRLtf9s1xvKFU/s640/IMG_1317.jpg" height="480" width="640" /></a></div>
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In a pinch if I have not planned ahead (as I so diligently fussed about earlier) I simply place the cookbook or magazine upright against the wall in front of my work area and hold it in place using anything of weight. The drawback here is that it is bulky, can get in the way or bumped while I work causing the literature to fall over onto my cutting board or food. Not perfect.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFiCc0Ef1LmhQB_kxLPfIl87vwmcO6BDPvQuxz_4JhTifCA4WY3Z-BsyaiIOYiZDdCz8xoOyCHnmhAkO2uwRTWbLuatphoY1iwmMOSlbebylx5Do6o06ThiLTf4tOmT-JkDOsSZm6qOs8/s1600/IMG_1319.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFiCc0Ef1LmhQB_kxLPfIl87vwmcO6BDPvQuxz_4JhTifCA4WY3Z-BsyaiIOYiZDdCz8xoOyCHnmhAkO2uwRTWbLuatphoY1iwmMOSlbebylx5Do6o06ThiLTf4tOmT-JkDOsSZm6qOs8/s400/IMG_1319.jpg" height="296" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Using handy, heavy items which are found on my counter top; the corner of a wooden<br />knife block and a couple of jars of<a href="https://www.etsy.com/listing/121998950/stuck-up-cranberry-orange-marmalade"> Stuck-Up Jam</a>.</b></td></tr>
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Finally you have many, many options out there at a premium price. I have never owned a piece of equipment such as the items I discuss below but I have used a couple. People swear by them and use them religiously.<br />
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<iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?lt1=_blank&bc1=000000&IS2=1&bg1=626060&fc1=FDF7F7&lc1=F14009&t=entrokitch-20&o=1&p=8&l=as1&m=amazon&f=ifr&ref=tf_til&asins=B007BPI2ES" style="height: 240px; width: 120px;"></iframe></div>
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Our first item (above) up for critique is a cookbook stand by Joseph Joseph. It is easily cleaned, lightweight and handy as it folds up like a book for storage. I have actually used this model and my only concern with owning one would be my ability to break it. It is made of plastic and has too many moving parts which in my opinion can compromise the structural integrity. The clips which hold the book open to the desired page are small and plastic which I can see being the first casualty. Once these are gone the object itself is kind of pointless. But hey, I am hard on equipment. </div>
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<iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=entrokitch-20&o=1&p=8&l=as1&asins=B007UEA0CM&ref=tf_til&fc1=FDF7F7&IS2=1&lt1=_blank&m=amazon&lc1=FF6C00&bc1=000000&bg1=7A6B6B&f=ifr" style="height: 240px; width: 120px;"></iframe></div>
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<span style="text-align: left;">Our next product up for review is the OXO Good Grips Pop-Up Cookbook Holder (shown above). As most avid cooks are aware, OXO produces a variety of cooking tools which are of good quality and relatively inexpensive. This cookbook holder is made of fewer moving parts which can break or malfunction. A large clear piece of plastic holds your recipe at an angle against the back of the stand. This allows you to read your cookbook or view your ipad without having to worry about causing any damage. I have used this model as well and prefer it's ability to protect the recipe, book or tablet I might be using. My only caution is that it is plastic, which while making it lightweight can be easily scratched and damaged if handled carelessly or scrubbed with a rough sponge or gritty cleanser.</span></div>
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For a few more dollars you can get a stand made with more substantial materials. This item from Kamenstein (below) is made of brushed stainless steel and tempered glass which will withstand minor scratching from work and cleaning although it <i><b>does not fold up</b></i> for convenient storage. Giving up some counter space you can protect your cookbook, ipad or tablet while working in the kitchen which is very handy. The tempered glass also features a display of U.S. and metric equivalent measures for referencing while cooking.<br />
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<iframe bordercolor="#000000" frameborder="0" height="250" hspace="0" marginheight="0" marginwidth="0" scrolling="no" src="http://ad.doubleclick.net/adi/N963.148119.BLOGGEREN/B6527721.5;dcadv=3632184;sz=300x250;lid=41000613802463762;pid=LFTM524;usg=AFHzDLs5BTUeRriCl-wW-2e7THro5h346A;adurl=http%253A%252F%252Fwww.boncui.com%252Flftm524.html;pubid=624593;price=%2427.00;title=Kamenstein+5037614+Stainless+S;merc=Boncui.com;imgsrc=http%3A%2F%2Fsite.unbeatablesale.com%2Fimg097%2Flftm524.gif;width=135;height=135" vspace="0" width="300"></iframe><br /></div>
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Materials ranging from bamboo to cast iron with as many diverse styles as functions; folding, wall mounting and easily portable. There is no shortage of selection when it comes to the choices of cookbook stands out on the market today. The only real questions you have to ask yourself are how often will you actually use one, what features would you like and how much are you willing to spend.<br />
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I have done a lot of online ordering for my own tools but I have rarely made the commitment before knowing exactly what I would be receiving. The best advice I can offer you is to become as familiar as you can with any kitchen tool (or any tool for that matter) before purchasing. Visit stores and handle the item or borrow one from a friend to use for a couple days. Equally important is to gather opinions and advice on products you are interested in from <i><b>your own</b></i> reliable sources. Talk with friends, local chefs you trust and other folks of knowledge whom you identify with their taste, style and attitude. All this will help you make a better decision when shopping online or in a store. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQbM-GU79TKHjRM8-_9IAyGkP8fh8mvMm7WxM34D9ndaYCB1S8z-FQ-W-w-Xa-8b9v1QDiBDObP0va_JihIbVqT4g8PeKZESyVPx1t_XHeVdXY1XylBkwm6EhXWVQdhEYeRviAPGlE8ik/s1600/IMG_1318.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQbM-GU79TKHjRM8-_9IAyGkP8fh8mvMm7WxM34D9ndaYCB1S8z-FQ-W-w-Xa-8b9v1QDiBDObP0va_JihIbVqT4g8PeKZESyVPx1t_XHeVdXY1XylBkwm6EhXWVQdhEYeRviAPGlE8ik/s640/IMG_1318.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;"><b>A large paper clip is effective and inexpensive however does not prop up a cookbook<br /> for easy reference nor protects the pages from splattering food.</b></span></td></tr>
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Anonymoushttp://www.blogger.com/profile/07601793661945143048noreply@blogger.com0tag:blogger.com,1999:blog-2020509240180195583.post-25332388921358617112013-03-06T23:04:00.001-08:002014-09-22T22:43:39.164-07:00To Brine A Chicken: Quick MethodBrinning a chicken (whole, cut or boneless) is a great way to help your bird retain some of it's natural moisture but more importantly heighten flavor. Let me put the notion to rest that a brined bird will survive poor cooking methods. An un-brined bird can be cooked to juicy and flavorful perfection just as much as a brined bird can yield the flavor and texture of sawdust if cooked carelessly. However, taking the time to prepare a brine and appropriately cook a chicken will give you an obvious results that will have you and your guests satisfied with your efforts.<br />
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The recipe I have listed here is a Quick Brine (10% salt) taking less than half the time of traditional brines (5% salt). Now I will admit there is no substitution for tradition, however a recipe such as this will allow you to yield great results if you have not planned your roasted chicken dinner 24 hours in advance.<br />
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This brine is great for chicken (whole, quartered, bone-in and boneless pieces) and pork (loin, chops, tenderloin, bone-in or boneless).<br />
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<b><u>What Does a Brine Actually Do</u></b></div>
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Salt is made up of oppositely charged sodium and chloride ions. The large molecules of protein found in meat contain a variety of charges both positive and negative. When proteins come into contact with a salt solution (brine) they rearrange their shape to accommodate the opposing charges. The rearrangement of these protein molecules weakens the structural integrity of the meat. Gaps are are created which not only promote tenderness but fill up with the water and salt solution. The salt which has been absorbed into the meat makes the water less likely to evaporate during cooking. So increased tenderness, absorption of moisture (water) and salt (seasoning) results in a cooked meat that is both juicy and tender.....if you cook it right. Check out my post on roasting a chicken.<br />
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<b><u>Before You Get Started</u></b></div>
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<li>Plan to make this ahead of time. Although I focus on a high salt concentrated brine and short brine time in this post it helps to have the time set aside for this project as well as all your ingredients.</li>
<li>I like to buy my chicken the night before I brine or early in the morning the day of. Although once your chicken has been brined, rinsed and air dried you can return it to the refrigerator for another 24 hours or so, you are ultimately changing the overall outcome which will vary and risking of potential bacterial growth. </li>
<li>Choosing the right chicken: I like to eat as fresh and natural as possible. Not only is it better for you and the quality and flavor obvious, but you will tend to support smaller, independent and local businesses by doing so. </li>
</ul>
<b><i><u>Note:</u></i></b> As a general rule when serving a whole bird for dinner guests approximate 1 pound per 1 person. Remember your bird has bones which will not be eaten. After subtracting the weight of the bones you will easily plenty of meat to serve a portion of 6-8 ounces per person.<br />
<ul>
<li>Get the right ingredients. Like this recipe and most of popular interest, the ingredients called for should NOT be considered extras or luxuries, rather they should be filling up your cupboards replacing the inferior products you may be using. If you want to learn to cook right you need to shop right.</li>
<li>Make sure you have a stock pot with a lid, a food grade plastic container or a bowl large enough to hold your chicken leaving enough room for brine. I used an 8 quart stock pot with lid fro this recipe.</li>
<li>Get an instant-read thermometer. If you do not already have a thermometer such as the <a href="http://gan.doubleclick.net/gan_click?lid=41000613802464054&pid=570028&adurl=http%3A%2F%2Fwww.surlatable.com%2Fproduct%2FPRO-570028%2F&usg=AFHzDLvmyzkA87NZN7zohrLNOyds548vuA&pubid=624593" rel="nofollow">Pro Accurate Instant-Read Thermometer (Google Affiliate Ad)</a> or similar product, you should consider getting one. Although one may think it will only be used once in a great while, it is relatively inexpensive compared to the money which could be wasted on an overcooked chicken or roast. Once you have a thermometer you might also find yourself using it more than you previously thought due to the fact that you will be able to achieve more technical or intimidating dishes. This instrument is not used in the brining process but the cooking process (which I cover in a later post after 'how to calibrate..') but if you are going to brine you are going to cook, right?</li>
<li>Consider if you will be getting creative with your brine by adding other seasonings. I do not cover much of this in my post however there is a lot of information out there. Look it up and have fun however DO NOT use a spice blend it is already contains salt. Make your own or purchase a blend without salt. Sugar is fine as this brine does not contain any as some brine do.</li>
</ul>
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<u><b>Quick Method Brine or 10% Salt Brine</b></u><br />
<b>Perfect for chicken and pork</b></div>
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Brine time 2-3 hours.</div>
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<u>Ingredients:</u><br />
4 to 6 pound chicken (whole, quartered, pieces or breasts)</div>
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30 ounces water (3 3/4 Cups)</div>
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6 ounces Kosher salt (1 Cup)</div>
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30 ounces ice cubes (roughly 2 quarts of loose packed ice)</div>
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5-7 pound chicken (Smaller will be better submerged)</div>
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2 lemons, halved and squeezed, put the juice and lemons in brine</div>
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2 bay leaves</div>
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1 medium onion, sliced</div>
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4 gloves garlic, crushed</div>
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Optional:</div>
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1-2 tablespoons spice blend or seasoning (be sure to use a seasoning or blend without any additional salt. Sugar is fine).</div>
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<b><u>Method:</u></b></div>
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<li>Combine the water and salt and aromatics (spices if using) in the pot you will be brining the chicken in. </li>
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<b style="font-style: italic;"><u>Note:</u></b>If you will be using another container or bowl for brining then a smaller pot big enough to hold these ingredients will do. </div>
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<li>Bring the mixture to a boil over high heat then turn the heat down to med-low and simmer for 5 minutes. </li>
<li>After 5 minutes turn off the heat and throw in your ice.</li>
<li>Remove your chicken from packaging. Remove the giblets and any other items inside your bird. Rinse thoroughly under cold water, rinsing the exterior and interior of the bird.</li>
</ul>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzgIsb7MPc-RaXg81pNgWaVaVaCKeBMG5X1_yb7AUYuHq6qX0MNFMD5a8zmLjdNPX_-H6LkKHlkrlIh0LgfacE8gBQWnKNUHQzyY-ESYLuCpnhmmczJC6A5AcVFiwhO2iX4LVpiUvgGNI/s1600/photo+2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzgIsb7MPc-RaXg81pNgWaVaVaCKeBMG5X1_yb7AUYuHq6qX0MNFMD5a8zmLjdNPX_-H6LkKHlkrlIh0LgfacE8gBQWnKNUHQzyY-ESYLuCpnhmmczJC6A5AcVFiwhO2iX4LVpiUvgGNI/s320/photo+2.JPG" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Removing the excess fat found inside the chicken.</b></td></tr>
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<li>Once the ice has cooled the brine place the chicken into the pot and cover with a lid. If not using the same pot for brining, pour the cooled brine from the pot into your container or bowl, add the chicken and cover. </li>
</ul>
<b style="font-style: italic; text-decoration: underline;">Note:</b> If you are using a larger chicken and find that the brine does not cover your bird completely simply add more of the brine solution to cover. The ratio is 2 Tablespoons kosher salt to 1 Cup water. Make sure to fully dissolve salt in water before adding to your brine.<br />
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<li>Keep your brine and chicken out at room temperature for 2 to 3 hours. Alternately if you are not planning to use the chicken shortly after brining then you will want to refrigerate your chicken as it brines for 2 to 3 hours.</li>
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<tr><td class="tr-caption" style="text-align: center;"><b>Chicken, lemons, ice cubes and brine.</b><br />
<b>My 7 pound chicken was to large to be submerged<br />in the brine, so I kept it breast side down<br />to ensure most of the meat was in the brine. </b></td></tr>
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<li>After 2 to 3 hours in the brine remove the bird from the brine and gently rinse under cold running water. Gently shake the chicken holding it upright so that any excess water can drain out of the cavity.</li>
<li>Place your chicken in the roasting pan you will be roasting it in and let it air dry, out on the counter at room temperature for an hour before cooking. This time allows the skin to dry, salt to equalize in the meat and your chicken to enter into the oven at a warmer temperature ensuring even cooking in less time. </li>
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<tr><td class="tr-caption" style="text-align: center;"><b>Air drying after the brine.</b></td></tr>
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<u style="font-style: italic; font-weight: bold;">Note:</u> If you are NOT going to cook you chicken after brining then DO NOT leave your chicken out at room temperature for an additional hour. Instead, after rinsing return your chicken to the refrigerator until you are ready to cook. At that time you may remove your chicken from the refrigerator an hour before cooking to allow it to raise in temperature. </div>
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<u><b>My Experience While Using This Recipe</b></u></div>
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<ul>
<li> For this recipe I used a 7 pound chicken. This brine recipe was just shy of covering my bird. As noted in the method above I could have added to my brine (2 Tablespoons of kosher salt to 1 Cup of water ratio) until my chicken was fully submerged. Instead I chose to brine my chicken breast side down, submerged in the brine while the back side (spine) of the chicken peeked above the brine. I figured that by doing this at least most of my bird was submerged which included almost all of the edible meat. I do suggest submerging the whole chicken, however this worked very well and I did not notice any inconsistencies.</li>
<li>I have used this Quick Brine recipe many times before, however I did test it again before posting it on my blog. During my last run through I decided to add some of the optional spice as mentioned in the ingredients list above. I mixed in 2 Tablespoons of <a href="https://www.etsy.com/listing/122130945/tango-mango-hot-habanero-rub-or-spice?ga_search_query=tango%2Bmango">Tango Mango Hot Habanero</a> spice blend from <a href="https://www.etsy.com/shop/KitschyChic1">Kitschy Chic</a>, a terrific shop on <a href="http://www.etsy.com/">Etsy</a>. This spice blend did not have any additional salt (as mentioned to avoid) but a lot of flavor. I usually do not infuse spices and/or blends in my brines, rather add these during the cooking process, however after this experience I think I may have been converted.</li>
<li>A great brining tip: You can use a heavy duty, food grade plastic bag when brining your protein (chicken, pork). Using a bag will allow you to use less brine for a larger piece of protein by means of reducing the air space ensuring even coverage on the surface of your item. Whether an open top with a twist tie or a more advanced bag such as a <a href="http://gan.doubleclick.net/gan_click?lid=41000613802464048&pid=22249229&adurl=http%3A%2F%2Fwww.officemax.com%2Foffice-supplies%2Fbreakroom-cleaning%2Fbags%2Ffood-bags%2Fproduct-prod3830043%3Fcm_mmc%3DPerformics-_-Office%2520Supplies-_-Breakroom%2520and%2520Cleaning-_-Bags%26ci_src%3D14110944%26ci_sku%3D22249229&usg=AFHzDLsv6RhbdWVwD6ZNGbmYkVdYAMXrZQ&pubid=624593" rel="nofollow">Ziploc Double Zipper Bags, Plastic, 2 gal, Clear w/Write-On Panel, (Google Affiliate Ad)</a> make sure it is large enough and strong enough to hold the liquid without leaking. I suggest using shallow dish when using a bag just in case of leakage. </li>
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Anonymoushttp://www.blogger.com/profile/07601793661945143048noreply@blogger.com0tag:blogger.com,1999:blog-2020509240180195583.post-80690170280164755402013-03-05T21:55:00.000-08:002014-09-22T22:44:11.831-07:00Reading A Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkSBEgw-Db4II-8_8a2Vt6AyUF9haN5UY6kLOk50kATDwj3XdJUMYSnJujhcp16p-MBfjsDSkxGAMx__yLri9cUMPE85Mcjakt8z8gU4h2CCYX5pCM7r6s7roAKbS1hjXSKcT_zHgTm_Y/s1600/photo+3+(18).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkSBEgw-Db4II-8_8a2Vt6AyUF9haN5UY6kLOk50kATDwj3XdJUMYSnJujhcp16p-MBfjsDSkxGAMx__yLri9cUMPE85Mcjakt8z8gU4h2CCYX5pCM7r6s7roAKbS1hjXSKcT_zHgTm_Y/s320/photo+3+(18).jpg" height="320" width="313" /></a></div>
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As this blog grew to encompass recipes and techniques, I realized I had neglected to offer some very basic yet fundamental advice.<br />
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One day in culinary school our chef <a href="http://www.restaurantoperator.com/default.asp">Francis T. Lynch</a> told the class of the importance of first reading a recipe thoroughly, from beginning to end, before collecting any ingredients or tools.<br />
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<i> "...take notes, mark in the book or magazine. Do whatever it is YOU need to do to be prepared. Know all of the ingredients, equipment, options, cautions and rescues (if any) before you get started".</i><br />
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This bit of insight registered in my eager and restless mind however did not meet the attention required for disciplined action. I do have an excuse though: With time of the essence and a menu element depleted, there is little chance to sit and read through a recipe taking notes as your chef yells about needing it 10 minutes ago. But this excuse is crap because if you don't 'measure twice, cut once' you could find you have botched that desperately needed recipe, pushing back it's completion another 10 or 20 minutes while having to explain to your chef how you screwed up as he looms over your shoulder. Kind of a catch 22.</div>
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Many times in my professional career as well as at home I have jumped the gun out of stress or arrogance, finding I missed something, or could have done something else quicker and better. I can remember a few times when I have been using a recipe, reading as I go only to near then end and looking back realize I forgot something because I jumped over the ingredient or step. If I had familiarized myself with the recipe, and therefore had all of my elements (both food items and tools) at hand, maybe I would have remembered that missing step or ingredient. Definitely I would have been better equipped to recover.</div>
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Almost every project we encounter in life has a set of instructions; Cooking, yoga, installing a bath tub, riding a bike, just to name a few. Recipes <i><b>are</b></i> instructions, so this discipline will serve you well with projects in or out of the kitchen that require reading up on ingredients/ materials and methods/ procedures.</div>
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<li>Read through the recipe from beginning to end: Get to know the ingredients, tools & equipment, time frame, any of the author's tips, notes, cautions or "repairs" (should it come to that). Don't feel like you need to memorize the recipe or any specific list or technique. Just read though the recipe becoming familiar with the project while demystifying any fancy term for a technique listed (e.g., scant, froth, fold, chiffonade, etc).</li>
<li>While reading through the recipe take notes or make notes in the margins on anything in particular you need to acquire, find, google search, learn. This step we all do when making a shopping list while planning a meal or menu. Don't let your shopping stop at ingredients. Look for techniques you may need to look up or review and tools or equipment you may need to locate or buy to make the recipe successful. After all some recipes require exotic materials that may prove to be out of budget and if we try to shortcut most likely will result in an unpleasant result.</li>
<li>Get to know the ingredients: Make sure you actually have what you think you have and list to buy only what you need listing the correct item and approximate quantity. Don't waste your time or money with guessing substitutes or wastes excess. As you check your cupboard for the ingredients it is a good idea to set these items aside on your kitchen counter or on a pantry shelf and/ or fridge shelf for easy re-checking and an initial staging of your ultimate Mise en Place. </li>
</ul>
<b style="font-style: italic; text-decoration: underline;">Note:</b> Don't get me wrong. Substitutes can work and are necessary at times but this takes knowledge and/ or research. Again this is where reading through and researching will pay off.<br />
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<li>Get to know the tools: Same as above with your ingredients. Check on what the recipe calls for against what you have or might need. This is the time to search and dig for those tools which we use once in a great while or that one aunt Eunice gave you as a gift 2 years ago and you have been meaning to use. Do not wait until you reach the step in the recipe's instructions to go searching for the tool needed. Those moments could be the 'make or break' point of the recipe. Again as with the ingredients locate the equipment needed and set them aside, out on your counter or in a specific place so they are ready to grab as you begin to prepare the recipe. this is all part of your Mise en Place.</li>
<li>If you will be using an Instant Read Thermometer this is the time to check it's accuracy and calibrate if necessary.</li>
</ul>
It may appear to be a lot of information, and it might be, as I have the tendency to obsess. However, once you thoroughly read though this recipe you will have subconsciously made some notes and discovered some tips that will prove to be useful, even if you are a seasoned cook.<br />
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<iframe bordercolor="#000000" frameborder="0" height="150" hspace="0" marginheight="0" marginwidth="0" scrolling="no" src="http://ad.doubleclick.net/adi/N963.148119.BLOGGEREN/B6527721.7;dcadv=3632184;sz=180x150;lid=41000613802463762;pid=UBM9780060175832;usg=AFHzDLvbR16h85Q2TnqbokCAxKJkoz_w2Q;adurl=http%253A%252F%252Fwww.cdsbooksdvds.com%252Fproduct.jhtm%253Fsku%253DUBM9780060175832;pubid=624593;price=%2430.12;title=Chez+Panisse+Cafe+Cook...;merc=CDS+Books+and+DVDS;imgsrc=http%3A%2F%2Fc379643.r43.cf1.rackcdn.com%2F9780060175832.jpg;width=59;height=85" vspace="0" width="180"></iframe><br /></div>
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Anonymoushttp://www.blogger.com/profile/07601793661945143048noreply@blogger.com4tag:blogger.com,1999:blog-2020509240180195583.post-63352483834477422632013-02-28T00:15:00.000-08:002014-09-22T22:44:39.041-07:00Preserving Meyer LemonsAt the time that I was introduced to this recipe I had yet to break out of my classic culinary training and realize my own voice in the kitchen. Sharon, one of the owners of a restaurant that I eventually became the chef of, had a very natural and honest approach to food. A philosophy, which, at the time, was still relatively adolescent in the culinary scene in California.<br />
On an early week day of menial prep and menu planning for the week, I found myself uninspired and tired of my usual tricks. At a stand-still with my creativity, Sharon suggested I take a break and help her preserve some meyer lemons while searching for inspiration. The activity of salt packing lemons in a big glass jar and stashing them away in a dark nook of kitchen waiting for their transformation was such a mysterious activity. My attention had been captured even if I did not realize it for another 6 months.<br />
This recipe, which I still use to this day, was one of many old world recipes which opened my eyes to the wonders of traditional culinary practices. Recipes created out of necessity rather than entertaining trends. The romance of a few quality ingredients mingling with science and time to create a unique food matched by no modern technique. With the intrigue and respect I developed for these traditions my own voice became clear as I continued my culinary profession.<br />
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<b>What You Will Need</b><br />
2 lbs. Meyer lemons (around 10-12 lemons. 8 for preserving and a 2 to 4 for juicing if needed)<br />
2/3 Cup Morton's or Diamond Crystal kosher salt<br />
Quart jar or Crock (preferably with a lid)<br />
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First and foremost you want to make sure your lemons are scrubbed and jar or crock is sanitized. A nice soak of warm water and a gentle scrub for the lemons is fine. Your goal is to get rid of any dust or grime that might be on the surface of your lemons. Rinse well and set aside in a bowl.<br />
Sanitize your preserving vessel by scrubbing with hot soapy water. Rinse well and drain. No need to dry.<br />
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<b><u><span style="font-size: large;">Prepping the lemons</span></u></b></div>
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<ul>
<li>Trim off any green or woody part on the stem end. All we want to preserve is supple flesh.</li>
<li>Your goal is to quarter the lemon while still leaving the quarters connected by a half inch at the stem end: Holding the lemon by the stem end horizontally against your cutting board insert a pairing knife into the lemon 1/2 inch below the stem end cutting through the lemon to the tip. Turn the lemon a 1/4 rotation and repeat the cut leaving you with a quartered lemon with the quarters still connected at the stem end. Repeat this step until all the lemons you are preserving have been cut. <u style="font-style: italic; font-weight: bold;">NOTE:</u> Do not bother removing any seeds. They do no harm during the process of preserving and will be removed as you prepare your lemons for eating after they have cured. Many seeds will fall by the wayside during all of the squeezing, packing and handling anyway. </li>
</ul>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAwcMsMUAEM_zl1l9GYIkzkT557fnGx8xWj-Sgr7o1JpLFO07uEjcEmBnWcj7LFvYxu2Xrgunq_v0hk3SrMxmKUpT5roO1sBEltZwzetkVSlneMnfRQgGlEFW2PwuzSV9Tgi4qNjS5P5o/s1600/leo.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAwcMsMUAEM_zl1l9GYIkzkT557fnGx8xWj-Sgr7o1JpLFO07uEjcEmBnWcj7LFvYxu2Xrgunq_v0hk3SrMxmKUpT5roO1sBEltZwzetkVSlneMnfRQgGlEFW2PwuzSV9Tgi4qNjS5P5o/s200/leo.jpg" height="200" width="161" /></a></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCfzDeeCNyxxoEbE1OnNVreZP1JP2ygiAvtGPaR8SN37cIf7f4HdJFNH06Fo-3C6m6rMPa_KiXl2an-Az05fCjdnpbPiQ89-Pd76WKV6TymQfu1-zmG49rK2uH4v7xlrwExbR55YXdV5k/s1600/lll.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCfzDeeCNyxxoEbE1OnNVreZP1JP2ygiAvtGPaR8SN37cIf7f4HdJFNH06Fo-3C6m6rMPa_KiXl2an-Az05fCjdnpbPiQ89-Pd76WKV6TymQfu1-zmG49rK2uH4v7xlrwExbR55YXdV5k/s200/lll.jpg" height="200" width="162" /></a></div>
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<ul>
<li>Hold each lemon over a medium size bowl and gently squeeze to begin yielding the juice. I say 'gently' for the cuts in the lemon will squirt juice any which way if aggressively squeezed. Don't worry about completely juicing the lemon. More juice will be extracted as you pack them in your jar/ crock. All you want to do is collect some of the juice in your bowl to dissolve your salt.</li>
<li>As you juice your preserving lemons return them to your cutting board before we get to salting and packing them.</li>
<li>Once all your lemons are squeezed, one at a time open each lemon and sprinkle a healthy pinch of the kosher salt into the cavity. After adding salt into the cavity place the lemon in your jar so it rests horizontal to the bottom of container. This is mostly to utilize space and your lemon juice brine solution but it does not need to be perfect.</li>
<li>As you start to build up a few lemons use the handle end of a whisk, ice cream scoop or a wooden spoon to gently pack the lemons down into the container. This will release more juice, remove airspace and allow you to fit more lemons into your jar.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ-zJruKT3l4rUzr02k5C5-R5Y62tNgGPonPYIIzG86BHvlysYhwhmRq0reLwavmj4bVqQS0nPRBh7u_NV188MauqKrJSLVB_GT95I80HVJGe-CXM5rqcCzbeed82uJquSN7yrFvw-NiA/s1600/photo+2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ-zJruKT3l4rUzr02k5C5-R5Y62tNgGPonPYIIzG86BHvlysYhwhmRq0reLwavmj4bVqQS0nPRBh7u_NV188MauqKrJSLVB_GT95I80HVJGe-CXM5rqcCzbeed82uJquSN7yrFvw-NiA/s200/photo+2.JPG" height="200" width="150" /></a></div>
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<ul>
<li>Once all of your lemons are packed snugly into your container. Add the remaining salt to the bowl of lemon juice yielded from the squeezing.</li>
<li>Mix the salt and lemon juice to begin to dissolve. Don't bother trying to fully dissolve the salt. In time it will dissolve as the lemons cure.</li>
<li>Pour the lemon juice and salt mixture into your container holding the lemons.</li>
<li>You may see that this juice/ salt mixture does not come close to covering your lemons. This is where you will need to juice your reserved lemons to yield enough juice to cover your preserve.</li>
<li>Juice more lemons as needed (reserving these lemons for another purpose) , pour juice into jar until lemons are covered by 1/4 inch.</li>
<li>To ensure your lemons are submerged in the brine you might need to cap off or weigh down the lemons with a ceramic ramekin, shot glass or food grade piece of plastic with a sterilized river stone on top (if using a stone, scrub and boil for 5 minutes or wash stone and seal in a zip locking baggie). Your main concern is to have your lemons submerged in the brine and be able to fit your lid on top or seal with a doubled piece of plastic wrap secured with string or a rubber band.</li>
</ul>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCivsaM2e0B-cE820vCgdsgfSZfAMd3VSCn8yn0LA1fnGGpwKtd1QARvzyRIAMD4HXFeGu3D6kUiBn-SwudHIbZNGyGDLi3MbEQhI5K0RwAPcMKRHiZkg4uwDemvqD3fVnvPG4_DR6RAM/s1600/photo+5.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCivsaM2e0B-cE820vCgdsgfSZfAMd3VSCn8yn0LA1fnGGpwKtd1QARvzyRIAMD4HXFeGu3D6kUiBn-SwudHIbZNGyGDLi3MbEQhI5K0RwAPcMKRHiZkg4uwDemvqD3fVnvPG4_DR6RAM/s200/photo+5.JPG" height="200" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A nifty tip written up<br />
by <a href="http://www.wildfermentation.com/author/favero/">Favero</a> over at<br />
<a href="http://www.wildfermentation.com/fermentation-blog/">Wild Fermentation</a>.</td></tr>
</tbody></table>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt85iYwr79KtyeqSLMRx1SHtN0h0wXGHbHSyd1Jd8swcKGL07g6pxhkb3T9ZEITJtuMradFk7QuF73huBavl3gvEC0SLXi2D2PZzOiGd0cSWsY0IV5nWqUT1EYxs7iS-NQ7sMuZr1wfo0/s1600/bbb.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt85iYwr79KtyeqSLMRx1SHtN0h0wXGHbHSyd1Jd8swcKGL07g6pxhkb3T9ZEITJtuMradFk7QuF73huBavl3gvEC0SLXi2D2PZzOiGd0cSWsY0IV5nWqUT1EYxs7iS-NQ7sMuZr1wfo0/s200/bbb.jpg" height="200" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Food grade plastic lid is the<br />
beginning of a "<a href="http://www.wildfermentation.com/the-kraut-collar/">kraut collar</a>".</td></tr>
</tbody></table>
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<ul>
<li>Let your lemons sit out at room temperature overnight or for 8 hours to encourage the salt to dissolve.</li>
<li>After 8 hours check the jar of lemons to make sure they are submerged. If not remove lid and press the lemons packing them into the jar/ crock. Before placing in a dark cool place to preserve give the jar a shake or pack to mix the salt that may have settled on the bottom of the jar back into the brine. It will settle again in time and this is perfectly fine. After this step you are set.</li>
<li>Place your jar of lemons in dark, cool place (under sink, pantry cupboard, in a bag in garage) for 2 weeks to cure. Check them frequently to make sure the lemons remain submerged in the brine. After 2 week your lemons will be cured and ready to use. At this time keep your jar of lemons in your refrigerator for up to 6 months as you use them. </li>
</ul>
<i style="font-weight: bold;">Note: </i>If you are uncomfortable with curing your lemons at room temperature for 2 weeks you and alternately put them straight into your refrigerator after the initial 8 hours at room temperature. The only difference will be the curing time. For this method allow 3-4 weeks for your lemons to fully cure before using them.<br />
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<b><u><span style="font-size: large;">To Use Preserved Lemons</span></u></b></div>
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Once your lemons are preserved and ready to use the possibilities are as endless as your imagination and craving for a briny, lemony bite.</div>
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<ul>
<li>After removing a lemon from the jar rinse it under cold water allowing the water to rinse off the excess brine from the interior and exterior of the lemon. This is not necessary but does mellow the saltiness of the lemon. As you begin to rinse and cut your lemons you will want to make sure you remove all of the seeds left in the lemons.</li>
<li>All of the lemon (interior membrane, rind and zest) is edible and each element has its own flavor and texture. It is really all up to taste. For most preparations as a garnish or using the lemon in a condiment such as a relish you will want to remove the inner membrane from the lemon (put it back in your jar for another use later or discard) and finely chop the lemon's skin (rind and zest). Again, it is up to taste and the appearance you want your finished preparation to look like. So leave the lemons whole and cut them up for a flavorful taste and rustic look.</li>
</ul>
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<div style="text-align: center;">
<u><b><span style="font-size: large;">Suggestions And Recipes</span></b></u></div>
<div style="text-align: center;">
<u><b><span style="font-size: large;"><br /></span></b></u></div>
<div style="text-align: left;">
Finely chopped preserved lemons alone are a great accompaniment to a variety of foods and dishes; Sprinkle over fish or mix into a seafood stew - garnish creamy vegetable soups like pureed roasted cauliflower and roasted eggplant soups or thick and hearty soups like split pea and ham or cumin black bean. Accompany a cheese platter pairing with a ripe creamy brie or nutty manchego. Once you taste these lemons you will find plenty of foods and dishes to accent.</div>
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<div style="text-align: center;">
<u><b>Preserved Meyer Lemons and Herb Salsa</b></u></div>
<div style="text-align: center;">
<b>Yields enough for 4 to 6 servings</b></div>
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<div style="text-align: left;">
<div style="text-align: center;">
For white fish</div>
</div>
<div style="text-align: left;">
<b>Ingredients</b></div>
<div style="text-align: left;">
<ul>
<li>1/4 Cup preserved lemons, finely chopped</li>
<li>1 Tablespoon fresh dill, minced</li>
<li>1 Tablespoon fresh chives, minced</li>
<li>1/2 teaspoon black pepper, freshly ground</li>
<li>3 Tablespoons olive oil</li>
<li>1 teaspoon garlic, minced</li>
<li>3 Tablespoons breadcrumbs, unseasoned </li>
</ul>
</div>
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<div style="text-align: left;">
<b>Method</b><br />
<b><br /></b></div>
<div style="text-align: left;">
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<ol>
<li>Put olive oil and minced garlic in a small saute pan. Over med-low heat cook the garlic, stirring frequently until the garlic starts to toast turning beige to a slight caramel brown on the edges.</li>
<li>Turn off heat and quickly add the breadcrumbs stirring constantly for a minute to cool the mixture so the garlic will not burn and turn acrid.</li>
<li>Once this mixture has cooled add the rest of your ingredients and mix well. Check for seasoning.</li>
<li>Spoon over freshly grilled, sauteed or baked white fish or fish of your choice.</li>
</ol>
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<br />
I would like to share with you some other great recipes and ideas for using your preserved Meyer lemons I have found while focusing on this project. Below are a link of some very interesting and great sounding recipes from other bloggers who share an affinity for this delicacy. Enjoy!<br />
<br />
Alana of '<a href="http://www.eatingfromthegroundup.com/2012/02/what-to-do-with-preserved-lemons/">Eating from the Ground Up</a>' has a few delicious and creative recipes listed on her blog. The Preserved Lemon Hummus is my favorite.<br />
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Mossy_Stone of '<a href="http://mossgrownstone.wordpress.com/2012/01/10/using-preserved-lemons/">Mossgrownstone</a>' elaborates on the qualities of preserved lemons and lists a fairly simple yet delicious marinade recipe for chicken.<br />
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<a href="http://www.epicurious.com/recipes/food/views/Preserved-Lemon-Dip-232688">Epicurious</a> has a versatile dip recipe which can double as a sauce or dressing.<br />
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<iframe bordercolor="#000000" frameborder="0" height="150" hspace="0" marginheight="0" marginwidth="0" scrolling="no" src="http://ad.doubleclick.net/adi/N963.148119.BLOGGEREN/B6527721.7;dcadv=3632184;sz=180x150;lid=41000613802463762;pid=JNSN29914;usg=AFHzDLvdWAGsGtT_oGSdjWzQDxtmyjMI4A;adurl=http%253A%252F%252Fwww.boncui.com%252Fjnsn29914.html;pubid=624593;price=%2424.40;title=Hearthmark+1+Quart+Wid...;merc=Boncui.com;imgsrc=http%3A%2F%2Fsite.unbeatablesale.com%2Fimg227%2Fjnsn29914.gif;width=110;height=67" vspace="0" width="180"></iframe><br /></div>
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Anonymoushttp://www.blogger.com/profile/07601793661945143048noreply@blogger.com5tag:blogger.com,1999:blog-2020509240180195583.post-23860677303633124192013-02-22T00:31:00.000-08:002014-09-22T22:44:58.042-07:00Liebster AwardLittle is to be found in searches on the Liebster Award. Exactly who, where, when and why, are a mystery; however, proof that this tradition has been carried out for a couple of years is apparent.<br />
<br />
Information I have gathered in searches shows the earliest documentation in Germany 2010 ("liebster" means dearest in German). This chain letter style award has been passed from an admiring blogger to a handful of bloggers whom if are willing all pass the award on to each of their handful of nominated recipients. As vague as the history are the suggested requirements for participating. The core steps in accepting and passing this award along however have been listed consistently.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI3rw6AxPO9LYT6MrUR1T21WTCFyoGLXb0grbK9VM9NiRgCNMvaNeEqsQhLywhRb0ZnALdopPTbDKGpgToMog4cTmrVTQO4NyGKUgIyU9vgLTXjGqnbv-faIfkjSoWQSGo356rI4U-PyA/s1600/the-liebster-award.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI3rw6AxPO9LYT6MrUR1T21WTCFyoGLXb0grbK9VM9NiRgCNMvaNeEqsQhLywhRb0ZnALdopPTbDKGpgToMog4cTmrVTQO4NyGKUgIyU9vgLTXjGqnbv-faIfkjSoWQSGo356rI4U-PyA/s1600/the-liebster-award.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One of the many Liebster Award badges.</td></tr>
</tbody></table>
<br />
<a name='more'></a><br />
<br />
This award was passed onto me from Nicole Meacham author of the blog, "<a href="http://www.kidsbynicole.com/">...by Nicole</a>". It was a surprise and appreciated and a lot of work. The participation asked for by the Liebster Award I received is a bit more involved than other documented cases. Tempted as I was to change the course of this chain I decided to follow the instructions I received and then to pass them on to my blog choices.<br />
<br />
So without further adieu here are the instructions, my participation and my nominees.<br />
<br />
<div style="text-align: center;">
<b><u>Instructions</u></b></div>
1. Each awarded blogger will post 11 random facts about themselves.<br />
2. Answer and post the 11 questions the sender has provided for you, then create 11 new questions for the bloggers you pass the award to.<br />
3. Choose 11 new bloggers (with less than 200 followers) and pass the award (and link) to them in your post.<br />
4. Go to their page and tell them about about the award.<br />
5. No tag backs.<br />
<br />
<br />
<div style="text-align: center;">
<b><u>11 Random Facts About Myself</u></b></div>
1. I am left handed.<br />
2. Close friends and family call me by my middle name Klee [klee]. Spelling from the Swiss/German painter Paul Klee [kley] and pronunciation derived from a late close friend of the Pearson family Clee[klee] Nicoles.<br />
3. I live up to every stereotype of the Gemini sign.<br />
4. I have read countless books in my life however I have only finished (cover to cover) around 10.<br />
5. Although I've recovered from a couple of long battles with vegetarianism, and I have no moral agenda with meat, I primarily eat a vegetarian diet out of preference.<br />
6. Working for the late artist Donald Judd is in my history yet has never appeared on my resume.<br />
7. As a child I only observed two food groups: Yellow mustard and anything red.<br />
8. Culinary school was the suggestion of my mother and a last ditch attempt of making a professional out of me.<br />
9. My socks are to be neatly folded. A task I must see to personally. Any other article of clothing is irrelevant as long as it has been washed clean prior to wearing.<br />
10. Soups were the most challenging dish for me to refine even after my classic training.<br />
11.<br />
<br />
<div style="text-align: center;">
<b><u>11 Questions asked by blogger Nicole Meacham of '...<a href="http://www.kidsbynicole.com/">by Nicloe</a>':</u></b></div>
<div style="text-align: center;">
<b><u><br /></u></b></div>
<b>1. <i>How many brothers and sister do you have?</i></b><br />
<i> </i>I have a stepsister and stepbrother from my mothers marriage; Christina Johnston and Jeffry Nye.<br />
I have a half-brother and half-sister from my fathers marriage; Kirk Pearson & Nell Pearson.<br />
My sister, Fara Pearson who was 4 years older that me died in 1997 at the age of 30. I miss her to this day.<br />
<i><b>Are you close?</b></i><br />
<i> </i>With all of the geographic and age diversity among us we are not really close at all. We are friendly and, I am sure, interested in each other, however, time and distance have a powerful effect.<br />
Before my sister Fara died we were more likely dependent on each other than just close. I am closest to my stepsister Christina whom is my age and lives the closest of all my family.<br />
I like to believe my half-brother and half-sister and I would be closer if we didn't live on opposite coastlines of the country.<br />
<b>2.<i> If money were no object, would you work at your same job?</i></b><br />
Cooking & creating? I would and will always be doing something involving food. If you think about it every living organism has an obsession with food so we might as well make it a joyful one. The only thing money would change would be my need to work for others and amount of projects I would be able to enjoy at one time.<br />
<b>3. <i>What is your favorite month of the year?</i></b><br />
<i> </i>I would have to say April. I love the spring and the rebirth and energy it brings. Very exciting time.<br />
<b>
4. <i>You can only eat 1 food for the entire week: What is it and why?</i></b><br />
Quinoa. Breakfast, lunch and dinner. Hot or cold. I enjoy the light and nutty flavor of quinoa which provides a lot of nutrients and amino acids. After the week is up I am having duck.<br />
<b>5. <i>Do you have a favorite blog(er)?</i></b><br />
Recently I have been reading<a href="http://nourishedkitchen.com/"> Nourished Kitchen</a>.<br />
My favorite blogger/author right now is<a href="http://www.wildfermentation.com/who-is-sandorkraut/"> Sandor Ellix Katz</a> of <a href="http://www.wildfermentation.com/fermentation-blog/">Wild Fermentation</a>.<br />
<b>6. <i>What attracted you to that blog?</i></b><br />
I appreciate the holistic approach and proper research that goes into Nourished Kitchen. It is honest with just enough indulgence to keep it sexy. Wild Fermentation is more of an owners manual for me right now as I am continuing to research and perfect my own fermenting.<br />
<b>7. <i>Do you prefer fiction or nonfiction (book and TV)?</i></b><br />
<i> </i>I like to read nonfiction history but I prefer to watch fiction. Specifically horror and science fiction. Unless a new episode of chopped is on.<br />
<b>8. <i>What is your favorite trait about yourself?</i></b><br />
<i style="font-weight: bold;"> </i>Creativity.<br />
<b>9.<i> Were you a good student in school?</i></b><br />
I struggled with school lacking motivation . It wasn't until I studied culinary arts at <a href="http://www.gocolumbia.edu/">Columbia College</a> at the age of 25 that I became driven to excel. <br />
<b>10.<i> Are you a DIYer? What is your best project to date?</i></b><br />
I love working with my hands and I do tend to Do It Myself when it comes to most projects. At this time I would have to say making<a href="http://www.etsy.com/listing/114211414/spoiled-rotten-vinegar-presents-raw"> Spoiled Rotten Vinegar</a> is my proudest accomplishment to date. The vinegar and other preserved foods which I create for <a href="http://www.etsy.com/shop/Entropytheshop">Entropy the Shop</a> on Etsy.<br />
I would say that my son, Elliott was my greatest DIY project to date but I have had way too much help with him (pregnancy, labor, parenting).<br />
<b>11.<i> If you could write a letter to yourself at 17, what would it say?</i></b><br />
"Trust your voice, style and creative spirit as a viable and valuable expression for you and others.<br />
P.S. Don't wait to tell her how you feel."<br />
<br />
<div style="text-align: center;">
<b><u>My 11 chosen recipients for the Liebster Award!</u></b></div>
<ul>
<li style="text-align: left;"><a href="http://woodandchocolate.blogspot.com/">Wood and Chocolate</a></li>
<li style="text-align: left;"><a href="http://www.ilcestinodapicnic.com/">Il Cestino da Pic Nic</a></li>
<li style="text-align: left;"><a href="http://mygroovyentropy.blogspot.com/">My groovy Entropy</a></li>
<li style="text-align: left;"><a href="http://eatingmodern.blogspot.com/">Eating Modern</a></li>
<li style="text-align: left;"><a href="http://barefeetinthekitchen.blogspot.com/">Bare Feet in the Kitchen</a></li>
<li style="text-align: left;"><a href="http://foodidiottrying.blogspot.com/">Food Idiot: Trying</a></li>
<li style="text-align: left;"><a href="http://moonshineandmartinis.blogspot.com/">Moonshineandmartinis</a></li>
<li style="text-align: left;"><a href="http://www.camodadcooks.com/">Camo Dad Cooks</a></li>
<li style="text-align: left;"><a href="http://www.theblacktiledkitchen.com/">The Black Tiled Kitchen</a></li>
<li style="text-align: left;"><a href="http://thefoodinista.wordpress.com/">The Foodinista</a></li>
<li style="text-align: left;"><a href="http://flobidouille.blogspot.fr/">Flo Bidouille en Cuisine</a></li>
</ul>
Some of the blogs I chose were more established and sites I enjoy following. Others are still building like mine which have given me support and grab my interest as a promising blog to follow. Enjoy.<br />
<br />
<div style="text-align: center;">
<b><u>The 11 questions to my nominees</u></b></div>
<div style="text-align: center;">
<b><u><br /></u></b></div>
1. What did you dream of becoming when you were growing up?<br />
2. More often than not, what is your mantra?<br />
3. Calling you out: What is (one of) your 2013 new year resolution(s)?<br />
4. If you find yourself feeling uninspired where do you normally go in hopes of finding it?<br />
5. What is your favorite holiday and aspect of that ritual?<br />
6. What era most feels like the time period that suits you?<br />
7. What is your profession? If you were to chose another career path at this time in your life what could you see yourself doing professionally?<br />
8. What is your favorite trait about yourself?<br />
9. If for a moment you could have the council of anyone in history who would you chose and what would you ask them?<br />
10. How old were you when you had your first kiss? Did they are you instigate?<br />
11. Outside of your blog what is another hobby or creative outlet you pursue?<br />
<br />
If anyone has any questions or comments, please do not hesitate to post your interests and I will reply.<br />
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Thank you. And thanks again, <a href="http://www.kidsbynicole.com/">Nicole M.</a><br />
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<iframe bordercolor="#000000" frameborder="0" height="250" hspace="0" marginheight="0" marginwidth="0" scrolling="no" src="http://ad.doubleclick.net/adi/N7433.148119.BLOGGEREN/B6628220.442142;sz=300x250;ord=[timestamp]?;lid=41000613802463511;pid=294793;usg=AFHzDLuNCXU-f3kFBn3h8kpSAAQK1GR2Qw;adurl=http%253A%252F%252Fwww.kohls.com%252Fupgrade%252Fwebstore%252Fproduct_page.jsp%253FPRODUCT%25253C%25253Eprd_id%253D845524892326297%2526pfx%253Dpfx_shopcompare%2526cid%253Dshopping3;pubid=624593;price=%2449.99;title=Wine+Enthusiast+Etched+Globe+Decanter;merc=Kohl%27s;imgsrc=http%3A%2F%2Fmedia.kohls.com.edgesuite.net%2Fis%2Fimage%2Fkohls%2F294793%3Fwid%3D500%26hei%3D500%26op_sharpen%3D1;width=135;height=135" vspace="0" width="300"></iframe><br /></div>
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<br />Anonymoushttp://www.blogger.com/profile/07601793661945143048noreply@blogger.com0tag:blogger.com,1999:blog-2020509240180195583.post-80495138689441008062013-02-14T22:09:00.000-08:002014-09-22T22:45:24.091-07:00The Rubber Egg: Science for Kids in the KitchenThe three women who raised me all had their own special recipes for the children in their home. These were not recipes for eating but ones for playing. As I think about it now I am surprised and very grateful for the effort put into making playtime supplies instead of just going out and buying similar toys or commercialized substitutes.<br />
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Now that I am a father with four children of my own I find myself recalling the fun and imagination these recipes brought me and I want to pass the experience on to my little ones. So I have decided to revisit the recipes (or experiments) shared with me as a child while researching some new kitchen science to pass on to you. This is not in the normal scope of this blog, but it has been so much fun!<br />
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<b><u><span style="font-family: inherit; font-size: large;">The Rubber Egg </span></u></b></div>
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<a name='more'></a><b><u><span style="font-family: inherit;"><br /></span></u></b></div>
Soaking a hard boiled in distilled kitchen vinegar will dissolve its shell leaving the boiled egg rubbery enough to be bounced on the floor like a ball. This recipe also works for making rubber chicken bones as well.<br />
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<u><b>Ingredients:</b></u><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp5Wwgd-IOKoEJ-3hqjvRyfFUlNuHA7mMxFaecFHqFlr0dQS5SB8UxYcAX6iz3IbKoHMaz_uMZCP3ViaIL47ndtprIwhHhky0jQAhyWI5BnipGsmZezVzNVEKdAt3DjlK7Ragr0glkBfo/s1600/photo+1+%252846%2529.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp5Wwgd-IOKoEJ-3hqjvRyfFUlNuHA7mMxFaecFHqFlr0dQS5SB8UxYcAX6iz3IbKoHMaz_uMZCP3ViaIL47ndtprIwhHhky0jQAhyWI5BnipGsmZezVzNVEKdAt3DjlK7Ragr0glkBfo/s200/photo+1+%252846%2529.jpg" height="200" width="155" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Day 2: Shell appears to<br />
be corroding away.</td></tr>
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1 hard boiled egg.<br />
1 glass jar, large enough to hold the egg with enough vinegar to cover your egg(s).<br />
Vinegar, distilled white or cider work best.<br />
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<b><u>Method for turning an egg into a bouncy ball:</u></b><br />
1. Place your egg(s) into your glass jar.<br />
2. Add vinegar until egg(s) are completely covered.<br />
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<u><i>Science Alert:</i></u> At this time you will be able to take notes on what is happening to your egg(s). Do you notice little bubbles accumulating on your egg(s) and fizzing off? The acetic acid of the vinegar is eating away at the calcium carbonate in the eggshell. In time not only will the shell loose its structure but the color may change too! Keep checking on it.<br />
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3. After 3 days it is time to remove your egg(s). After you remove them from the vinegar rinse them under running water.<br />
4. Gently squeeze your egg(s). Notice the feel. Now give your egg(s) a bounce on a hard surface like the counter or the floor. Does it bounce? How high can it bounce?<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzODPR5vL5o69ojx0Iy-WrvzgPPeGbD9pctDlEBJhoGGCB270t_oOG86Mbdbyqfh73MMQE1qajqldNPJWWvveVYO7ZQ_K-C2PSmTZ2Y_i9x8GNaGPAp6hP9C58CvrQc6cFxfCA1rZejPE/s1600/photo+3+%252834%2529.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzODPR5vL5o69ojx0Iy-WrvzgPPeGbD9pctDlEBJhoGGCB270t_oOG86Mbdbyqfh73MMQE1qajqldNPJWWvveVYO7ZQ_K-C2PSmTZ2Y_i9x8GNaGPAp6hP9C58CvrQc6cFxfCA1rZejPE/s200/photo+3+%252834%2529.jpg" height="200" width="186" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Day 3: Rinsed and ready to bounce?</td></tr>
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On our rubber egg journey we made made two minor changes to the above recipe; a brown shelled egg and red wine vinegar. So as you view the pictures I have included note that our egg was stained as it was transforming in the red wine vinegar. The rest of the recipe was followed exactly.<br />
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Now about the results. I had visions of a high bouncing egg ricocheting off the walls endangering a vase of flowers. This was not the case. The egg has transformed into more than just hard boiled and it is rubbery and toddler durable passing a 15 minute play session with my youngest son. A simple hard boiled egg would have ruptured upon impact and definitely been crumbled in the hands of a 2 year old. Thankfully our two dogs never got a hold of it as I am sure it would have made them sick. Once again I had great expectations for the end result although the whole scientific process and entertainment value was worth the egg, vinegar and time. Anticipation can really stir the imagination.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-n1BjOUnCFBR8SvVPpGEkMlFrCV381Pwi1WsDLNZz93Qity5ivhOCyNbLz_hcL_yUE1A_8iLYL9567Hu3VAVpL-3Gm8kmuFscY-TV_2z7I8E67KaZ50ihDkgvGhkxZdfFwWscWNZoNYE/s1600/photo+4+%252828%2529.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-n1BjOUnCFBR8SvVPpGEkMlFrCV381Pwi1WsDLNZz93Qity5ivhOCyNbLz_hcL_yUE1A_8iLYL9567Hu3VAVpL-3Gm8kmuFscY-TV_2z7I8E67KaZ50ihDkgvGhkxZdfFwWscWNZoNYE/s320/photo+4+%252828%2529.jpg" height="320" width="210" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Initiating Rubber Egg & Elliott Test.</td></tr>
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In all of the rubber egg experiments I have researched not one of them has commented on what to do with the egg past testing it's ability to bounce. I myself never questioned if there could be more to this experiment. Well not until later in the day when I picked up the rubber egg which had been abandoned on our kitchen counter. The obvious was happening: dehydration. It was this observation and the appearance of the egg which began to fill my imagination with the curiosity of what would be the next phase to this scientific exercise.<br />
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Right now. Later in the evening of day 3 it is too soon to say. Time, once again will make us wait to see what will become of the rubber egg. I may not ever reveal to you what ultimately happens as the transformation continues. The question is will you and your children find out for yourselves?<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdFlJQGzFMecYQiUDwkYOUvP_2hE1UVoSLx4r9Y66cAjUMTSH1qitkG3kw_6hRfxt1MqAnzopke2vGV07z49H4k-CwfSAY80qUOXCLIOGTHDTvKAHsr8jO0abPUzf_KzJQQ7I4plJ0ZKo/s1600/photo+%252863%2529.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdFlJQGzFMecYQiUDwkYOUvP_2hE1UVoSLx4r9Y66cAjUMTSH1qitkG3kw_6hRfxt1MqAnzopke2vGV07z49H4k-CwfSAY80qUOXCLIOGTHDTvKAHsr8jO0abPUzf_KzJQQ7I4plJ0ZKo/s320/photo+%252863%2529.jpg" height="320" width="235" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Much later in Day 3: The once smooth exterior<br />
of our egg has developed a leathery skin.<br />
What will come next?</td></tr>
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<br />Anonymoushttp://www.blogger.com/profile/07601793661945143048noreply@blogger.com4tag:blogger.com,1999:blog-2020509240180195583.post-55481423352172664642013-02-13T13:37:00.000-08:002014-09-22T22:45:40.592-07:00Making Playdough: Science for Kids in the Kitchen<div style="text-align: center;">
<i>Never underestimate your power of creativity as a parent; </i></div>
<div style="text-align: center;">
<i>To create an opportunity for a child will be your greatest work. </i></div>
<i><br /></i>
The aroma of homemade play dough cooking on the stove takes me back to the first time my grandmother made a batch. The smell was as curious as the idea that my grandmother could make her very own play dough. To think that my grandmother knew the secrets to one of the most fun and imaginative toys would surely mean that she possessed supernatural or divine knowledge. I am sure my image of her changed from that day forward. An exhibition of pure wizardry.<br />
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<div style="text-align: center;">
<span style="font-size: large;"><b><u>Homemade Playdough </u></b></span><br />
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<span style="font-size: large;"><b><u></u></b></span></div>
<a name='more'></a><span style="font-size: large;"><b><u><br /></u></b></span></div>
<u><b>Equipment</b></u><br />
Large pot<br />
Wooden spoon<br />
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<b><u>Ingredients:</u></b><br />
2 Cups AP Flour + 1/2 Cup flour reserved for kneading dough after cooking.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0xVJ_Ob-egKs0O0g1aX_lmj2-DBtp0d_I4ke_Ss34oGO-Fg6prhrDS54GatlNqbsAx0we_LUl3KAqosCdxPP0caAREvsCpwXEYBgKqfeVNxS1aInGae_RB3FfKbngwuUglung9GyB5lM/s1600/photo+%252868%2529.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0xVJ_Ob-egKs0O0g1aX_lmj2-DBtp0d_I4ke_Ss34oGO-Fg6prhrDS54GatlNqbsAx0we_LUl3KAqosCdxPP0caAREvsCpwXEYBgKqfeVNxS1aInGae_RB3FfKbngwuUglung9GyB5lM/s200/photo+%252868%2529.jpg" height="200" width="150" /></a>2 3/4 Cups Warm Water<br />
1 Cup Iodized Salt<br />
2 1/2 Tablespoons Canola or Vegetable oil<br />
1 Tablespoon Cream of Tartar (this is optional but it does improve elasticity)<br />
Food Coloring (Liquid, powdered or unsweetened drink mix)<br />
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<b><u>Method</u></b><br />
1. Mix flour, salt and cream of tartar in a medium to large pot. Stir the dry ingredients together to combine.<br />
2. Stir in warm water and oil.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7iBbN733lAabmU7wxqSR7_OrRnTuYUSaHvclMLvmVdDXW_FO7VGA-CzlhLvazfPGTzX56GPGxBqZXgPoJgvJCD2DqnYx675YDZVPgFTidJI_v8E8_JAWXGiWpSO7riZVisKZobOnzSBY/s1600/photo+%252869%2529.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7iBbN733lAabmU7wxqSR7_OrRnTuYUSaHvclMLvmVdDXW_FO7VGA-CzlhLvazfPGTzX56GPGxBqZXgPoJgvJCD2DqnYx675YDZVPgFTidJI_v8E8_JAWXGiWpSO7riZVisKZobOnzSBY/s200/photo+%252869%2529.jpg" height="200" width="150" /></a>3. Turn heat on under pot to a medium to medium low heat and stir slowly but constantly. As the mixture combines and starts to cook it will resemble mashed potatoes and be very sticky. Using elbow grease constantly stir to avoid burning or scorching.<br />
4. After dough mixture becomes hot and is cooking continue to stir for 3 to 4 minutes to thoroughly cook the dough. When the dough is finished cooking it will pull away from the side of the pot, sticking to the spoon in a clump or ball.<br />
Note: Test your dough by touching your finger (careful, it will be hot) to the clump or ball. Tacky is fine but sticky is not cooked. Continue to cook until dough is tacky to touch (does not cling to finger) and has the appearance and texture of Play-doh.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3lyn3EKf3vRCQlyt5DOJVqmyqtO0wBEzt3JiqgdgiD9oa098p5GiW58agy2gVYzQJW18nn6iAu662pG4SKsZkL2UkaUhDK8nyY1t3mZpTYJ3dfuwouMBjFWYMt_HqQMEeA9g95avZsPg/s1600/photo+%252870%2529.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3lyn3EKf3vRCQlyt5DOJVqmyqtO0wBEzt3JiqgdgiD9oa098p5GiW58agy2gVYzQJW18nn6iAu662pG4SKsZkL2UkaUhDK8nyY1t3mZpTYJ3dfuwouMBjFWYMt_HqQMEeA9g95avZsPg/s200/photo+%252870%2529.jpg" height="200" width="168" /></a>5. Remove your dough from the pot and place on the counter or platter, draped with a dish towel and allow to cool for a few minutes until you are able to knead it by hand.<br />
6. To knead, flatten the dough, fold and flatten. Repeat for 2 minutes.<br />
Note: During the end of kneading time if you are planning to add coloring divide your dough into equal pieces of dough to your desired colors and one at a time knead in your coloring. Be sure to slowly add coloring so as not to use too much-You can always add, but you cannot subtract.<br />
7. Once kneaded, colored and cooled keep your play dough in an airtight container or wrapped in plastic wrap to keep it from drying out.<br />
8. Play.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqcvolJdpde9HEIyqmEpx6VBKdehL79OZ67-mjCdn6uAkcp2g83Nne1-sDGQRoX44aSbsQd4M_eacJpTZtmW62knMNrj886UY2dm4vHszacZFKxjSalB_zl6X_erz2NJAHxSa9wA3J7lE/s1600/photo+(71).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqcvolJdpde9HEIyqmEpx6VBKdehL79OZ67-mjCdn6uAkcp2g83Nne1-sDGQRoX44aSbsQd4M_eacJpTZtmW62knMNrj886UY2dm4vHszacZFKxjSalB_zl6X_erz2NJAHxSa9wA3J7lE/s320/photo+(71).jpg" height="195" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This recipe divided into 4 colors makes a good amount.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX7zqV-MFVRyO2V7bN3Fh7_WZwX1Dj7NXsOHc00CbslRdcSBzMzD_Wj-Urdg1q_LLWq8fX9P2WCWEUQTtrF4j5FyhMkC0RuydZyefV8Qpuzxf3YvGBaG1E45kR5S9wsn9ZHMfs8aep7ho/s1600/photo+1+(48).jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX7zqV-MFVRyO2V7bN3Fh7_WZwX1Dj7NXsOHc00CbslRdcSBzMzD_Wj-Urdg1q_LLWq8fX9P2WCWEUQTtrF4j5FyhMkC0RuydZyefV8Qpuzxf3YvGBaG1E45kR5S9wsn9ZHMfs8aep7ho/s320/photo+1+(48).jpg" height="320" width="195" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">According to my official tester Bailey,<br />
this dough is perfect.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik3Ub3dgNZebz9E4fJvMmkaNR1-Bk_G0Wj073BaOCPhG9xYxHlmbWCeR9-Oj7GvLkC4cdxbycTHG0VJ8JJ_JYrS1akFaialXDFqkHT_FmvMf5demAfhEiBySJ8tk4ijRyn3BDKfyJ8gBk/s1600/photo+2+(38).jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik3Ub3dgNZebz9E4fJvMmkaNR1-Bk_G0Wj073BaOCPhG9xYxHlmbWCeR9-Oj7GvLkC4cdxbycTHG0VJ8JJ_JYrS1akFaialXDFqkHT_FmvMf5demAfhEiBySJ8tk4ijRyn3BDKfyJ8gBk/s320/photo+2+(38).jpg" height="320" width="297" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Imagination at play.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq5JTFPgnANBbW4S0UZKCCpyTbf7hL3Y98e0rmtoWXhXglm972AZf8A4mewVZ4_BQxfgp2CnLPs55ZZlmrjtMzYrUZTbg0BuU8X_l1bx5OYhhNnt3wjUeE9Jxzcozwz3SknK51btfAtwM/s1600/photo+%252872%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq5JTFPgnANBbW4S0UZKCCpyTbf7hL3Y98e0rmtoWXhXglm972AZf8A4mewVZ4_BQxfgp2CnLPs55ZZlmrjtMzYrUZTbg0BuU8X_l1bx5OYhhNnt3wjUeE9Jxzcozwz3SknK51btfAtwM/s320/photo+%252872%2529.jpg" height="320" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"No no. You can't eat it."<br />
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The practice of making homemade playdough in the home has been a tradition of many for years. The different types of salts or coloring agents and even scents are as diverse as the methods used to combine them. One consistent element of this recipe is that the practice is carried on from generation to generation.<br />
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For a another great recipe and some scenting and play tips check out this fun link for <a href="http://www.kingarthurflour.com/blog/2009/05/04/rain-rain-go-away-or-not-making-playdough/">King Arthur Flour</a>.</div>
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Anonymoushttp://www.blogger.com/profile/07601793661945143048noreply@blogger.com1tag:blogger.com,1999:blog-2020509240180195583.post-895041738836506452013-02-11T11:29:00.000-08:002014-09-22T22:45:53.408-07:00Ocean in a Bottle: Science for Kids in the Kitchen<i>I am a professional chef however as a father of four children I am frequently reminded of how much energy can be put into feeding and entertaining my young ones. While researching and drawing from my own childhood memories to present new activities for their play I thought that it might be fun and useful to share these "recipes" with you. As a professional chef I have to admit that my toughest yet most loyal patrons are my family.</i><br />
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In my youth my sister and I would spend lengthy visits with my father and stepmother on the east coast. My stepmother, Lisa was rather unconventional when it came to toys and activities. More than anything I can remember her playtime projects and suggestions for curing boredom always sparked my imagination. To this day her creativity has left me with fond memories far exceeding the instant gratification of store bought popular toys (of which I had plenty).<br />
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One summer while on a regular stay on Fire Island, Lisa introduced me to the Ocean in a Bottle. What now might seem like a simple science project in a glass jar was such a treasured object that it followed me back to Manhattan where I admired it till the day I had to fly home to California. I had kept it sealed all summer but apparently the thought of a 6 year old on a plane with a jar full of oil and blue water didn't settle well with the airline.<br />
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On that note be aware that this project could end up in a terrible mess somewhere in your home should the container be opened or damaged allowing the liquids to leak out or spill. So use your discretion in supervising the creating and play of the magical object.<br />
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<span style="font-size: large;"><b><u>Ocean in a Bottle</u></b></span></div>
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<b><u>What you will need:</u></b><br />
A glass bottle or jar with a VERY tight fitting lid. You can use a plastic bottle (like a used water bottle) if you like but the glass give a clearer view.<br />
Vegetable oil<br />
Tap water<br />
Blue food coloring<br />
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<b><u>To make your ocean:</u></b><br />
Fill your container 1/2 way with tap water. Add blue food coloring a little at a time, stirring to incorporate until you get a desired color for your ocean water.<br />
After you have made your blue water fill the rest of the container up with vegetable oil. While avoiding making a mess try and fill the container as full as possible reducing the amount of airspace that will be left after you seal up your container with the lid.<br />
Place lid on your container and seal TIGHTLY. Clean off container of any food coloring and/or oil and dry. Now tilting and gently shaking your ocean in a bottle watch the tide and waves of your own ocean. try to avoid shaking roughly as this will distort the surface between the oil and water with little bubbles of partially incorporated oil & water. Otherwise it is your ocean to do with as you please.<br />
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For our ocean we used a glass quart jar with screw top lid (canning jar). You may use any size container you like- big or small. I also used mineral oil instead of the vegetable oil since I have plenty around for my oil stone. I have never tried mineral oil before but it gives a nice clear contrast to the blue water. Mineral oil is more expensive and not as commonly found in home kitchen pantries which is why vegetable oil is suggested.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZJVBarKToCC56HQDvAgwhOhOux1wzcIRntqsPGmYSula_FNE_Jn2YcmXSddhcoDi772REHBR6tsVcechc30UQIH873gWkH-1ens4ikFG1Z-f6rCKpziE1ad-c0ceaWjvkamn5JQ8XWFg/s1600/photo+(64).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZJVBarKToCC56HQDvAgwhOhOux1wzcIRntqsPGmYSula_FNE_Jn2YcmXSddhcoDi772REHBR6tsVcechc30UQIH873gWkH-1ens4ikFG1Z-f6rCKpziE1ad-c0ceaWjvkamn5JQ8XWFg/s400/photo+(64).jpg" height="236" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dedicated to my son Elliott Ocean Wiles Pearson.</td></tr>
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Anonymoushttp://www.blogger.com/profile/07601793661945143048noreply@blogger.com0tag:blogger.com,1999:blog-2020509240180195583.post-5149780008958195432013-02-01T09:03:00.003-08:002014-09-22T22:46:39.835-07:00Honey Tasting <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUu4oj4FGlszO4WEByF3DNQS3DDxTuqryk4rFVfUqy3-pS400pb_fsZb3Y_z1QhLHysFJKKqS3PfiCl3ynf3ksN4sUzqpVdQkU1ul2UIiLBdRj1Z5vNpksQKDDTX2b4_eSF0qtmdSFIT4/s1600/photo+5+(23).jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUu4oj4FGlszO4WEByF3DNQS3DDxTuqryk4rFVfUqy3-pS400pb_fsZb3Y_z1QhLHysFJKKqS3PfiCl3ynf3ksN4sUzqpVdQkU1ul2UIiLBdRj1Z5vNpksQKDDTX2b4_eSF0qtmdSFIT4/s320/photo+5+(23).jpg" height="320" width="281" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"Bee Good, Bee Well, Bee Healthy."<br />
Cottage Industries.</td></tr>
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For Christmas 2012 my stepmother, Lisa, who lives back east, sent me a precious surprise; two jars of her own cultivated wild honey. One jar still holds a chunk of the comb, which has a delicious chew to it. I was thrilled when I opened the small hay packed box, and as soon a I touched the nectar to my lips I was very excited to find ways to fully enjoy this honey.<br />
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With my work in kitchens I have encountered my share of wild honey from various pollen; lavender, clover, apple, etc. My all time favorite until this experience has been an orange blossom honey which is available at <a href="http://www.yelp.com/biz/the-orange-store-fresno">The Orange Store</a> in <a href="http://www.youtube.com/watch?v=0lIAZiTI56I">Fresno</a>, Ca. No commercial or artisan orange blossom honey has come close to this honey's distinct flavor. Although Lisa's honey does not possess a specific blossom flavor, it has a complexity all it's own; light, floral and clean. It dances on my tongue as it melts.<br />
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After my initial taste straight from a spoon I realized that a tasting was in order. To pair and contrast Lisa's honey with other sweet syrups, fruit, nuts and cheese would be a fun way to enjoy and experience subtle nuances of her and her bees hard work. After all, this was her first bulk harvest, and from what I understand, processing the honey was no easy task. I was a lucky recipient of a rare substance.<br />
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I collected some dried fruit and almonds, yogurt, mustard, fresh fruit and some blue cheese. I also had some generic <a href="http://livingmaxwell.com/honey-from-china">commercial honey</a> and some <a href="http://www.allaboutagave.com/">agave nectar</a>. I didn't go overboard on my selection of elements spending a lot of time and money buying rare elements. Most of the goods I had in stock in my house. I simply wanted to taste.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB_tq8H-EStIPWYz_L2Ru3DpDLkZmooz0GIMGU9gPlL9Y9FkSuKHM8-qJterccPgoVSQjd7mIfwVSC35YPplnwWsESxn6MFw128ZZlpol42m5Z2WkLCARJyefGw-HY_rW5u54G5RAD3R4/s1600/photo+1+(41).jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB_tq8H-EStIPWYz_L2Ru3DpDLkZmooz0GIMGU9gPlL9Y9FkSuKHM8-qJterccPgoVSQjd7mIfwVSC35YPplnwWsESxn6MFw128ZZlpol42m5Z2WkLCARJyefGw-HY_rW5u54G5RAD3R4/s200/photo+1+(41).jpg" height="200" width="188" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My sweet stuff.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQq3ZN10rYpmn3buT_w2Xee8x9K-5y8cDO12D64YxAIRsURFOReiFVZ1cTAbePShVWj_mX6HoQ5t97gYOS6c7qE5fyDY3l5d-3hd3094ki0ejoGL2QVYrHmjm1JFTyQ9Pr02OLgyvD6rA/s1600/photo+4+(25).jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQq3ZN10rYpmn3buT_w2Xee8x9K-5y8cDO12D64YxAIRsURFOReiFVZ1cTAbePShVWj_mX6HoQ5t97gYOS6c7qE5fyDY3l5d-3hd3094ki0ejoGL2QVYrHmjm1JFTyQ9Pr02OLgyvD6rA/s200/photo+4+(25).jpg" height="200" width="194" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My humble array of tasting elements.</td></tr>
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<b><u>Cottage Industry's Pure Honey:</u></b> Light and clean. Floral with notes of warmth and blossoms. Golden.<br />
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<u><b>Agave Nectar:</b></u> Clean finish but definite cooked flavor. Reminiscent of caramelized refined sugar. Taste similar to bruleed sugar.<br />
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<u><b>Conventional Honey:</b></u> Rich, cloying with a definite cooked down flavor. Muddy in comparison to both the agave and Lisa's honey.<br />
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As with any rare, precious or favorite food or drink a tasting is a perfect way to indulge in a <a href="http://www.becomingachef.com/flavor_bible.php">study of flavor</a>. Gather some friends and taste an array of cheese, wine, beer, mustard, jam or a combination of any favorites. Keep it simple and fun or do some research collecting classic flavor pairings. Platters or courses, a tasting is an excellent way to get closer to your food and develop your palate.<br />
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As I was tasting Lisa's honey with my various goodies, a truth about food was reaffirmed: good food and good flavor combinations compliment and enhance each other. It is not simply the addition of another flavor, but a marriage if you will. For the same reason, recipes are written and shared, and the opinions and insights of chefs sought, in order to optimally enhance our experience when eating. Experiences like this confirm the value of seeking out pure, fresh ingredients that are locally grown or produced without additives or genetic altering.<br />
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Making several stops to gather ingredients and foods from different locations does take time. Waiting once or twice a week for your local farmers market and then having to estimate how much to buy for the week may seem abstract. Reading the ingredients on the backs of products to make sure you are not buying any of those<a href="http://www.honeycolony.com/article/13-banned-foods-still-allowed-in-the-u-s/"> harmful additives</a> that you can't remember (such a long list) can be tedious. And I probably just squashed any desire you had to take these steps. However, as we start to bond with our food through our desire for a truly unique and pleasurable experience, we will in time discover the people, places and elements that complete our recipes.<br />
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There is a huge variety of honey in the world. Without getting into such a vast menu I have listed below some simple food pairings which work well with a broad spectrum of honey.<br />
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<b><u>Cheese</u></b></div>
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Blue Cheeses, Manchego, Asiago, Brie, Fromage Blanc</div>
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<b><u>Fruit</u></b></div>
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Green Apple, Grapefruit, Banana, Dried Apricot, Berries</div>
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<b><u>Dry Cured Meat</u></b> </div>
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Proscuitto, Bresaola, Soppressata</div>
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<b><u>Nuts</u></b></div>
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Pistachios, Walnuts, Almonds</div>
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<b><u>Dark Chocolate 85%+</u></b></div>
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<b><u>Coffee & Tea</u></b></div>
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<span style="text-align: left;">Here are a couple of links to check out if you want more ideas and information about a honey tasting-</span></div>
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<span style="text-align: left;"><a href="http://www.thenibble.com/reviews/main/honey/pairing-honey.asp">The Nibble</a></span></div>
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<a href="http://www.benefits-of-honey.com/taste-of-honey.html">Benefits of Honey</a></div>
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<a href="http://voices.yahoo.com/how-hold-honey-tasting-1988500.html?cat=22">How to Hold a Honey Tasting</a></div>
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<a href="http://www.grampashoney.com/host-a-honey-tasting-party/">Grampa's Gourmet</a><br />
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For a fun story and interesting recipe for Honey Cake, check out<a href="http://smittenkitchen.com/blog/2008/09/majestic-and-moist-honey-cake/"> Smitten Kitchen</a>.</div>
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<iframe bordercolor="#000000" frameborder="0" height="150" hspace="0" marginheight="0" marginwidth="0" scrolling="no" src="http://ad.doubleclick.net/adi/N7433.148119.BLOGGEREN/B6693770.7430;sz=180x150;ord=[timestamp]?;lid=41000613802464054;pid=635672;usg=AFHzDLtFBt3e1afKYOz4idneJp0YNPqX2w;adurl=http%253A%252F%252Fwww.surlatable.com%252Fproduct%252FPRO-635672%252F;pubid=624593;price=%2412.00;title=California+Wild+Black+...;merc=Sur+La+Table;imgsrc=http%3A%2F%2Fwww.surlatable.com%2Fimages%2Fcustomers%2Fc1079%2FPRO-635672%2Fgenerated%2FPRO-635672_Default_1_430x430.jpg;width=85;height=85" vspace="0" width="180"></iframe><br /></div>
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<br />Anonymoushttp://www.blogger.com/profile/07601793661945143048noreply@blogger.com2tag:blogger.com,1999:blog-2020509240180195583.post-47864506991403577282013-01-27T16:52:00.001-08:002014-09-22T22:52:23.278-07:00Small Steps in the Kitchen #1: Shaken VinaigretteDuring this first month of the new year when those of you who have made resolutions find yourself faltering or wishing you hadn't chosen such a ridiculous task why not take a this moment to substitute or add a simple new project in which you can become more involved with your food. Topics like <a href="http://ballotpedia.org/wiki/index.php/California_Proposition_37,_Mandatory_Labeling_of_Genetically_Engineered_Food_(2012)">proposition 37</a>, eating locally & organic,<a href="http://www.farmtotableonline.org/"> farm to table</a>, humane and sustainable are all very hot right now being a concern of lifestyle and morality if not just a healthy trend. If you would like to become more involved with your food but are overwhelmed or intimidated with an approach do me a quick favor; go to your fridge or pantry and take a look at that bottle of commercially made vinaigrette or salad dressing. It should be the last one you want to buy.<br />
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What you will need for this life changing project:<br />
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(Note: When acquiring the elements listed below it is your opportunity to buy local, organic, sustainable and/or handcrafted items. These items represent who and what you will be supporting and what you will be putting into your body. Do your part and shop).<br />
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<li>An 16 ounce food grade container with a tight fitting lid- I prefer to use glass jars my family and I have emptied (olives, capers, mustard, maraschino cherries). They are obviously food grade, durable and washable with a nice tight fitting lid. However you may have another bottle or vessel you would like to use and go ahead as long as the lid with not pop off while vigorously shaken.</li>
<li>Oil- I suggest to start this project with a mild, moderately priced oil. A virgin olive oil or olive & canola blend work great for health and flavor however you could use a nut oil, grape seed, or other specialty oil. It just may create more stress as you begin to invest time and money into this lifestyle change. I recommend keeping it simple. Use an oil you can also cook with in other recipes and dishes so as not to clutter your counter and pantry. Once you start to get a feel and taste for what you like and want out of your vinaigrette you can pursue other enhancements. </li>
<li>Vinegar- As suggested with the oil you want to start with a clean, straight forward vinegar. Unless you have a real desire don't bother with an infused vinegar or super exclusive variety. Spend your money on a well made vinegar that although has a pronounced flavor unto itself would lend itself to other dishes or recipes.You will be adding herbs, spices and your own flavors into your vinaigrette as time goes on so limiting yourself with a definite flavor base would be stunting to your culinary growth. Try starting with a white wine, red wine, <a href="http://www.etsy.com/listing/114211414/spoiled-rotten-vinegar-presents-raw">cider</a>, champagne, rice (unseasoned) vinegar. You can even use fresh lemon juice if desired. When approaching balsamic vinegar read the ingredients and ONLY buy the bottle which reads 'grape must' or 'Trebbiano grapes'. Many false commercially produced so called "balsamic" vinegar has <a href="http://www.medicalnewstoday.com/articles/216741.php">caramel</a> <a href="http://www.medicalnewstoday.com/articles/216741.php">flavoring and color</a> added to a vinegar base to mimic the syrupy sweet flavor of a<a href="http://www.travelchannel.com/video/the-real-balsamic-vinegar"> true balsamic</a>. It does not have to be made in Italy as many artisans here in the United States and other countries have started to ferment their own.</li>
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<li>Kosher or sea salt.</li>
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<li>Black peppercorns and a pepper mill. If this is not an option for you then use what you feel comfortable with (pre-ground).</li>
<li>Prepared Mustard (optional)- Dijon, whole grain, brown. Buy what you like but no yellow or "deli" stuff.</li>
<li>Shallot(s) or red onion.</li>
</ul>
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These are the essential basics which we will start our recipe with. I will explain later in this post about adding herbs & spices or other flavor enhancements.</div>
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Now assuming you have your vessel and lid washed and dried and all of your other ingredients handy lets begin:<br />
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A basic ratio of oil to vinegar in a vinaigrette is 3 to 1 (3 parts oil to 1 part vinegar). Depending on the oil and acidity of the vinegar and of course your preference you may find yourself altering this ratio. That is fine.<br />
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The optional mustard listed above does add flavor and a little punch to the vinaigrette however it's main function is as an emulsifier. Granted after your shaken vinaigrette has rested on the counter before use or in the fridge the oil and vinegar mixture will separate. Like your store bought dressings the vinaigrette you will be making will need to be shaken vigorously before each use.</div>
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<b><u>Basic Shaken Vinaigrette:</u></b></div>
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<b>Yields approx. 8 ounces or 1 Cup/ 8-10 servings.</b></div>
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Inspired by the Joy of Cooking 1978.</div>
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<ul>
<li>4 Tablespoons (scant 1/4 cup) vinegar (lemon juice or combination of)</li>
<li>1 Tablespoon minced shallot or red onion</li>
<li>1/2 teaspoons prepared mustard</li>
<li>1/2 teaspoon kosher or sea salt</li>
<li>Fresh ground pepper to taste (approx 1/4 teaspoon or two pinches)</li>
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<li>3/4 Cup olive oil (or oil of choice)</li>
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<b>Method:</b></div>
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<ol>
<li>Pour vinegar (or lemon juice or combination of) into your container. Add everything else except for the oil.</li>
<li>Place the lid onto container. Tightly seal and shake vigorously to combine the ingredients and fully incorporate the mustard into the vinegar mixture.</li>
<li>Remove the lid and add 1/4 Cup of the oil to the vinegar mixture. Reseal the container and vigorously shake the oil & vinegar mixture for about 30 seconds. You are trying to emulsify the vinegar and oil to make a creamy (not oily) and coherent dressing. This is where the mustard acts a s a binding agent to help in this process.</li>
<li>Remove the lid once again and add the remaining oil. Again, seal the container and vigorously shake the mixture for another 30 seconds.</li>
<li>Remove the lid from container and taste for seasoning.</li>
</ol>
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You have just made a vinaigrette. It will keep in your fridge with a great flavor for 1-2 weeks. At 2 weeks it will not necessarily have gone bad rather the fresh ingredients (shallot, herbs) will have become pickled, loose their appearance and some flavor making a less palatable vinaigrette. But you can make more. Right?<br />
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I have presented this recipe in a primitive manner so there is NO excuse for you to commit and start this project now. No blenders, Cuisinart, immersion blender sticks or fancy tech is required for you to get held up on. Grab a jar and get to it.<br />
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If however you own a nice piece of mechanical equipment than you will have no problem whipping together a nice smooth, creamy vinaigrette. Start by putting you vinegar mixture in your mechanical vessel and then while the machine is running slowly drizzle in your oil to emulsify. Note: Making a dressing in a mechanical element will allow your oil & vinegar mixture to emulsify much better than by whisk or shake. I will eventually separate though and need to be re emulsified.<br />
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<b>Flavor enhancement.</b></div>
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The addition of fresh or even dried herbs are a great way to enhance the flavor of your dressing. This is where you get to really play with your food. Choose the herb(s) you like, chop fine or mince and add them to the vinegar mixture in step 1 of the method. The herbs will discolor in time as they sit in the vinaigrette but their flavor will be kept in tact. Dill, basil, tarragon, thyme, cilantro, parsley and sage are just a few of the herbs you might want to try. For mild herbs like basil and cilantro 1 tablespoon is a good start. For heartier herbs like thyme, rosemary and oregano 1 teaspoon is adequate for beginning.</div>
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<a href="http://www.etsy.com/shop/KitschyChic1?ref=seller_info">Spices</a> are another great way to add depth to your dressing. Again add them in step 1 of the method. Depending on the spice and your preference the amount will vary. For most spices start with a 1/2 teaspoon to 1 teaspoon of your desired spice. If using a combination of spices or spices and herbs the quantity of each element should be diminished so as not to overpower each other or the dressing all together. Coriander, cumin, paprika, cardamom, curry powder are some great flavors to try.<br />
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Some like it sweeter and having variety with you vinaigrette and salads is great. The addition of honey, agave nectar, various sugars or sweeteners is a great way to mellow the acid and add some flavor. Using a sweeter fresh fruit juice in place of the vinegar (or portion of) is also terrific for adding some diversity and sweetness to your dressing without using sugar or sweetener. </div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2uW5Yfv-gkctAXfxOh2Zl17GIthac9tVNM8N8I1MClL1Vftp-9woejf-HBUewfu9yGjMhyphenhyphenldcZQZL2ymU77k9rOZhISvK4AmLifZxVSKe7wgccuj56IUW0mFWKn1RKOTTr4o1yfIkkCI/s1600/photo+1+(40).jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2uW5Yfv-gkctAXfxOh2Zl17GIthac9tVNM8N8I1MClL1Vftp-9woejf-HBUewfu9yGjMhyphenhyphenldcZQZL2ymU77k9rOZhISvK4AmLifZxVSKe7wgccuj56IUW0mFWKn1RKOTTr4o1yfIkkCI/s200/photo+1+(40).jpg" height="180" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Left: 8 oz. canning jar.<br />
Right: 16 oz. canning jar.</td></tr>
</tbody></table>
Since you are making this vinaigrette you can allow yourself to experiment with your flavors and combinations of flavors. All you have to do is add, seal container and shake. A good rule to follow is the you can always ADD but you cannot SUBTRACT. So it is best to be modest with your additions in the beginning.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK9inJLQOLxlxzqfnm73JB656zl1DHwXyKHp9fjwOxkKes8M7ZXcLdmjSZWSg7DbJByBYhYyyQDoaar2ib2oipbg7iuqxD6nb0CNKOvgidmJG2h19GTUc0oYZr9ck8QV8nohyGWYLFHzs/s1600/photo+1+(39).jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK9inJLQOLxlxzqfnm73JB656zl1DHwXyKHp9fjwOxkKes8M7ZXcLdmjSZWSg7DbJByBYhYyyQDoaar2ib2oipbg7iuqxD6nb0CNKOvgidmJG2h19GTUc0oYZr9ck8QV8nohyGWYLFHzs/s320/photo+1+(39).jpg" height="233" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Reading through the ingredients of an inferior "balsamic" vinegar<br />
product you will find possible carcinogenic elements<br />
such as caramel coloring. Besides the health issue<br />
it is just plain 'F' for fake. </td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtXUSr6t4RUzdiXgNtORDyF1RQ1-DOPcp6zxd3zjHpir9_1h1pPNGzoKIVvseXiJL9hO0jUCZB8_MS6Wy4WRhlOxsGTbcxJv2Vzbjvz_-Hfb8eNmNRZsIrzqWk4x6ItgdN2vzARD7GgiM/s1600/photo+5+(22).jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtXUSr6t4RUzdiXgNtORDyF1RQ1-DOPcp6zxd3zjHpir9_1h1pPNGzoKIVvseXiJL9hO0jUCZB8_MS6Wy4WRhlOxsGTbcxJv2Vzbjvz_-Hfb8eNmNRZsIrzqWk4x6ItgdN2vzARD7GgiM/s320/photo+5+(22).jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Minced red onion and prepared Dijon style<br />
mustard.</td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjst9YMNniUsCB-P41Msvvy10kJSVKVrNG7Kk6UTVh5KvSz7W_2p-nWpvnxsb6eMXBDTTII32KHaJSn-J9mV__qfB02BXjI9jWh2NJIIs8oOb1-MbcagnIoWVX4jBgxQOUyINCZ6ZMFZmw/s1600/photo+2+(33).jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjst9YMNniUsCB-P41Msvvy10kJSVKVrNG7Kk6UTVh5KvSz7W_2p-nWpvnxsb6eMXBDTTII32KHaJSn-J9mV__qfB02BXjI9jWh2NJIIs8oOb1-MbcagnIoWVX4jBgxQOUyINCZ6ZMFZmw/s200/photo+2+(33).jpg" height="200" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">We have plenty of random<br />
<a href="http://www.etsy.com/shop/Entropytheshop?ref=search_shop_redirect">vinegar here</a>. </td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2qhTvUEBTvdwUqPKmRpcO5SN593BCNcEb7p_Isl-HbWFO0h4K3KUIIrXjabZSY4Ca69-mJ3puM-RXqTN24Y-g3n1x_3rRjL-bpbh1KBKMZK-lP_u2ZPD157k9JfIjPEO2oNuML6rQ9lY/s1600/photo+5+%252821%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2qhTvUEBTvdwUqPKmRpcO5SN593BCNcEb7p_Isl-HbWFO0h4K3KUIIrXjabZSY4Ca69-mJ3puM-RXqTN24Y-g3n1x_3rRjL-bpbh1KBKMZK-lP_u2ZPD157k9JfIjPEO2oNuML6rQ9lY/s320/photo+5+%252821%2529.jpg" height="320" width="242" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">In this picture the jars holds two layers of liquid.<br />
The bottom layer is the vinegar mixture.<br />
The top layer is my first addition of oil before<br />
vigorously shaking.</td></tr>
</tbody></table>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2TEvlQhg8VTkqirBX0e4dCdqHlGNerMO_oIZ5pLQDH3U_EF2j_eNv91le9pu8ZnATfae1SfWkJ9j_bj6vaUV8ABtkYeCkaVGK3zt5Kzo7W_jK_JhWNRCjdpFRLivgiy51K5IkQUsuUnU/s1600/photo+(60).jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2TEvlQhg8VTkqirBX0e4dCdqHlGNerMO_oIZ5pLQDH3U_EF2j_eNv91le9pu8ZnATfae1SfWkJ9j_bj6vaUV8ABtkYeCkaVGK3zt5Kzo7W_jK_JhWNRCjdpFRLivgiy51K5IkQUsuUnU/s640/photo+(60).jpg" height="249" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yes, a bottle of commercially made salad dressing can be found in my own home. I am even known to indulge.<br />
GUILTY.<br />
However looking at the list of ingredients does make the idea of eating this less appealing.</td></tr>
</tbody></table>
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