Tips and Tricks

Whether one’s new to the magicks of the kitchen or an old hand, it can be useful to take some time to think about the processes necessary to turn ingredients into delectable dishes. If you think cooking is just about tossing ingredients together and mixing, this should help you improve your skills. Not all mixing is created equal—and neither is all application of heat. Shall we head to the kitchen?

It’s a fairly common trick for feuding bloggers or fora to block certain referrers—in English, what that means is that if one clicks a link from one site to the other, which is blocking traffic from it, one will not get the desired content. You’ll get something like a 403—permission denied.

One way around that is to copy–paste the link into a new browser window or tab. But that’s tedious. Firefox can be tweaked to keep all referrer information—viz., the site where one clicked on a link to get to a second site—hidden. This is a permanent workaround for referral blocking (but not IP bans). It’s also a good privacy measure in general.

Over the years I've been asked thousands of times how to decide what to give elderly people for birthdays, holidays and especially Christmas. As a nurse, I had close contact with thousands of elderly people, and most of them received lots of junk they could not use and which was basically meaningless. They don't need more "things." They have all the bath soap, dusting powder, perfume, naughty nighties and socks they would need for another 50 years. This is especially true of the gentlemen.

So, here are some suggestions:

Here's where I went to find out how to put an image in my last post...

HTML Code Tutorial Dot Com

(No more excuses now, Mama! ;-) )

- NonE

My RSS feed just brought me THIS GEM on the wastefulness of most modern electrical devices we often take for granted. As I live "off the grid" by means of solar power (for the most part) I have found that one of the keys to an abundant life is "waste not, want not." Each device that I have plugged into my electrical in-home-grid has a switch controlling it*, and unless I am using that device at the present moment, that switch is turned OFF.

Now that I’ve typed that title, I guess there isn’t much else that’s edible that starts “squ” ... but I’m being specific because I want to reserve “S” for something else. (You may have noticed this pattern in action already. A nice way to expand the alphabet, no?) Although I greatly enjoy summer squashes, my focus today is on the amazing variety of winter squashes available these days. If all you’ve had is canned pumpkin, well, I feel for you ... you really haven’t had pumpkin.

As far back as I can remember, I have adored the flavor of squashes. My mom and I were the only ones who liked acorn squash, so she’d buy one, bake it, and we’d each enjoy half. Other squashes weren’t readily available back then. We lived close enough to the annual Circleville Pumpkin Show to make that an occasional family trip; I enjoyed it a lot, despite the plentiful wasps and bees trying to get some last food set by for winter. That festival was probably my first inkling that more things can be done with pumpkin—and related squashes—than just pumpkin pie. And it is very gratifying to see more pumpkins used as food, instead of just Halloween decorations. Some pumpkins, usually referred to as “sugar pumpkins”, have been bred specifically for eating; these tend to be too small for carving. I’ve cooked larger ones sold for carving—not knowing any better—and just like any other nonprocessed food, have found a good deal of variability in the flavor and texture. So far they’ve all been perfectly usable, especially since I have a trick that hasn’t failed me yet. (I haven’t tried the tiny decorative pumpkins, nor the giants that have been bred solely to be immense.)

Snolf the First’s birthday was the other day, and he requested a coconut cake. I didn’t have one in my repertoire, so I found a good prospect online. The only problem I saw is that it called for a lemon curd between the layers, and I knew Snolf I wouldn’t be too keen on that. Instead, I chose to make pastry cream, and flavor it with a bit of coconut-flavored rum. It wasn’t until I started making the frosting that I realized I had a fundamental compatibility problem.

Longer ago than I care to admit, a dear friend asked me about making pie crust. And since today is that person’s birthday, I figured evidence that I hadn’t forgotten that request might make a suitable birthday gift.

When done well, pie crust is a deep brown, delectable testament to the near-miraculous effect of heat on a few simple ingredients. Tender and flaky, it serves as a perfect embrace for fresh fruits, pudding, or whatever tasty filling a cook can devise. Pie crust can also be intimidating as hell to make, because the quality of those simple ingredients really matters. So does the cook’s handling of them. I am by no means an expert pie baker, but I am adequate and if I had regular practice, I’m confident I could become an expert one. So could you; and here are my tips and an excellent recipe for starting down that path. Let’s head into the kitchen!

It figures—the day after I wrote this, I found a book I’ve had for years that will be a great help in getting my body more toned in fairly short order.

Y’all know we had a garden this past summer ... but in my focus on the tomatoes and their prodigious output, I overlooked commenting on a few other crops. Today, with a lot of economic bad news and worrying, and with Bush’s so-called stimulus plan seen through and the U.S. dollar still getting fucked by Paulson et al., our little corn experiment is worth reporting.

A while back I went on and on about turkey. Having recently roasted another big bird, I have a few observations on the process, along with another food bonus for those willing to wander back in to the kitchen with me.

A while back I read an enthusiastic endorsement of a new cheesecake cookbook on a foodie site; being a cheesecake lover, I clicked through to Amazon to check it out. The cookbook is apparently based on a successful restaurant’s New York-style cheesecake recipes. But a few things in an editorial review turned me off of the book, and of their cheesecakes. My primary objection is the use of corn starch in the cheesecake. Now, I know that restaurants need to be as concerned with food appearance as much as taste, but as something of a cheesecake snob, I do not like extra binders in my cheesecake. The cheese and eggs should be sufficient—no flour, gelatin, or corn starch should be necessary to get a smooth cheesecake. They can add off flavors and textures to the cake. I’ve never had a problem with cracks in my cheesecakes, and I’ve never gone to the lengths described to accomplish a picture-perfect cheesecake—I don’t use extra binders, I don’t use a water bath, and I bake the cheesecakes at typical (325–350° F) temperatures.

All that said, making a pretty and delectable cheesecake is one of the trickier propositions I’ve encountered. Still, all that’s required is some extra care in preparing the batter and baking the cake. For starters, one must plan ahead: cheesecakes taste best after mellowing about 24 hours after they’re baked. Follow me into the kitchen if you’re interested in the secrets of homemade cheesecake success.

I realized last night that I was almost out of my last batch of home made schnapps, so thought it would be a good time to share the recipe here.

Before I start, and just for the sake of argument - those who are purists or like to work a lot harder than necessary... here are some links to other methods.

Brewing Real Schnapps by distilling - without a real "still"
What are Schnapps and Cordials?
Complete, exhaustive recipes and directions here.

So! Start out with JUST ripe, fresh fruit if at all possible. Frozen fruit is ok, as long as it is top quality and JUST ripe when frozen. (Good luck unless you picked it and froze it yourself. sigh) Wash and clean (peel if needed, core, remove stems, pits, etc.) carefully, then allow to drain thoroughly. Fruit that turns dark on exposure to air can be sprinkled with vitamin C powder. Grind some C tablets with a mortar and pestil - just remember to wash out the chili powder you ground up last!! LOL

Chop fine or run through food processor on coarse setting. Don't puree.

ratio is 1 pound clean, dry fruit to 1.5 cup everclear or 95% grain alcohol PLUS 1.5 cup filtered or distilled water. OR you can use 3 cups of 80 proof Vodka. Some vodka has a funky flavor, so the better quality the better the finished product will taste. I won't use vodka at all since I started with the Everclear - but the vodka is ok if you can't get the other.

DO NOT ADD SUGAR at this point.

Mix these in a sterile glass or stainless steel container with a good tight seal. Allow to stand in a cool, dark place for 2 to 4 weeks. Pour through a fine metal strainer into a clean glass jar. Allow it to drip and don't press. The fruit pulp will make wonderful topping for all sorts of things, so don't even DREAM of discarding it! It can be frozen in ice cube trays and then put in plastic bags to be used little by little.

When you have the pulpless product in the glass jar you can choose whether or not to add sugar - or how much. The standard recipe calls for 1 1/4 cup white granulated sugar for the batch size above. That much sugar may or may not dissolve immediately, but will be ok eventually. Don't use more, however. This should be sealed again and left to age in a cool, dark place for about 3 months.

I have plans to try some plain honey instead of sugar on the next batch. The honey would be especially good with some of the herb liquors like peppermint or spearmint. I want to do some with chamomile and maybe one with rosemary too.

For an herbal recipe, start with the 1.5 cup water, boiling. Add 1/3 to 1/2 cup of the dry herb and allow to steep until the water is cold or longer for bark (cinnamon) or seeds (like dill). Strain out the herbs and add the alcohol, then sweeten or bottle unsweetened. It doesn't need the same "working" time as the fruit, though it will improve in flavor with age.

One of my favorites is made with cinnamon, nutmeg, allspice, ginger, cloves and apple juice concentrate for the water. This one definitely needs the sugar. It's dynamite on/with hot apple pie or to make "mulled cider" in a flash. Use a recipe for apple pie spice mix to get the proportions. I'll look it up and try to remember to add it later.

Whew! Have fun with this. I need to go find something to drink! [G]

For many people, the zing of tomato sauce, especially if made from garden-fresh, ripe tomatoes, can be too acidic. A very common solution is to add sugar to the sauce. It works, but it also makes the sauce sweet; and I for one despise sweet tomato sauces. (How anybody can stomach that sweet, gloopy Prego stuff, when homemade tomato sauce can be deliciously and easily accomplished in about half an hour—or longer if you want a full-bodied, rich flavor—is beyond me.)

The first I am surprised I didn’t create from the outset, when we began our arduous migration to Drupal [the buffalo got nothing on the difficulties we faced!]: tips and tricks. Any kind of helpful hint, product or software recommendation, etc., that we post should go in this category; and I expect that an accompanying category tag will help further classify them (e.g., pood, Pengy Power), although I am not going to be the tagging police and insist upon it.

The second is a bit of inspiration that came to me yesterday, to help me be more consistent about sharing fun things I discover as I cook. “Cooking the alphabet” is intended to be a semi-regular feature, focusing upon some food or spice—one for each letter of the alphabet. Some will be commonplace, while others will be unusual. I’ll try to include at least one recipe with each letter, but won’t guarantee it. And I will probably break my loose rule of focusing on ingredients rather than final dishes at some point, but I doubt anyone here will care all that much about that. I have the first entry in mind already, but need to get this issue of Sunni’s Salon finished before I can indulge myself.

If any Conspirators want to do their own cook the alphabet series as well, I think that would be marvelous. Or you dear readers can run with the idea yourselves, too. It ain’t as though I’m going to copyright the idea.

Update: How could I have forgotten to mention “Wisdom and Inspiration”? Well, I did; sorry. As the name suggests, that category is intended to mostly be a repository of quotes and other bits of wisdom or insight. Certainly not only from “famous” people, either!