Thursday, September 3, 2009

Ban the Ice Cream Man? Are you kidding me?

Rant Alert #1

I recently read an article in the New York Times pertaining to food but not in the way you'd expect from this blog.

It's about "irate" parents who are trying to put an end to that long standing Summer tradition, the ice cream truck.

Read the full story here:

This issue begs me to ask:
Who among us did not have that "typical Pavlovian response" to those wonderful, awful jingles coming from the trucks of the heroes of Summer?
Who among us didn't have a parent who said "No" much more often than "Yes" when these trucks came around?
Who among us had someone to "coach" our parents to say "No"?
Who among us were traumatized from these "predatory" villains and their plan to dominate the world by driving Mothers crazy with nap less, tantrum throwing children?

As a parent of two and a lifelong fan of The Ice Cream Man, I say, parents who were children in the 70s and 80s should grow up. Being a parent isn't easy. No one said it was. Parents have a duty to say "No" to their children. It keeps them from getting hurt, hurting others, and being spoiled. If you can't deal with your toddler's ice cream problem, how will you handle drugs, alcohol, and sex in their teen and pre teen years?

Oh, I almost forgot. If you park your stroller and a diesel truck pulls up in front of you, unlock the safety breaks and roll to different spot. Don't blame the truck.

Long live the Ice Cream Man!

Friday, August 28, 2009

Grilling Tips

With Labor Day rapidly approaching, the traditional "Grilling Season" is nearing its end. Here are a few grilling tips to make the most of the waning season.

1. Keep It Hot. Preheat your grill, otherwise food will stick. When your grill is ready, you will be able to hold your hand five inches above the grate for two seconds if the fire is “hot” and three to four seconds if the fire is “medium-hot.”

2. Grill Safely. Don’t grill in an enclosed area and be sure your grill is on stable ground before firing it up.
Use baking soda to control a grease fire, not water. Have a fire extinguisher, bucket of sand, or garden hose on hand.

3. Have Everything Nearby. The culinary term is mise en place. Have everything you'll need close at hand before you start cooking. You don't want your food to burn by the time you run back inside the house to find what you need.

4. Keep It Clean. Make sure there is no left over debris on your grates. It will make your food stick as well as give it an off, burnt, or flinty flavor.

5. Oil. Make sure you oil either the immediate cooking surface or the food before cooking. This helps keep your food from sticking and makes it easier to clean up later.

6. Decide If You Need a Single-Level or Dual-Level Fire. A single-level fire heats the grill evenly, either with all the gas burners on the same setting, or with the charcoal equally spread out. This method is used for cooking things fast. A dual-level fire (also called indirect grilling) has most if not all, of the charcoal banked to one side, or the burners on a gas grill adjusted to high on one side and the others turned off or set to low. This method allows you to sear your food on the hot side then let it finish cooking on the low side so it cooks evenly and doesn't burn.

7. Leave an Unheated Space on the Grill. Even if you’re cooking over a single-level fire, leave a small space unheated so that you have somewhere to move food if you have a flare-up or if something is cooking too fast.

8. Decide If You Want Your Lid Up or Down. Remember that a closed lid traps moist heat and smoke. So, what you're cooking will determine the position of your lid.

9. Sauce Later. Saucing too soon is a common mistake. If you brush your food with sauce at the beginning of cooking, chances are you will burn it. Wait until the last few minutes to apply your sauce and you’ll get a nice glaze instead of a black, charred mess.

10. Don’t Forget Food Safety. Check for proper doneness with an instant-read thermometer and use separate plates for cooked and raw foods. If you want to use a marinade as a sauce, either reserve some that hasn’t come in contact with raw foods, or boil it first to destroy any bacteria.

Wednesday, August 19, 2009

Individual Chocolate Cakes

Individual Warm Chocolate Cakes
(makes 12)

12 oz bittersweet chocolate
2 ½ sticks butter, plus more to grease
cocoa powder
3 cups powdered sugar, plus extra to garnish
1 cup flour
6 whole eggs
6 egg yolks

Pre heat oven to 425 degrees. Grease molds and coat with cocoa.
Melt chocolate and butter. Stir until completely smooth.
Add sugar and flour. Mix well. Whisk in whole eggs and yolks until well blended. Divide evenly among prepared molds.

Bake approximately 15 minutes or until firm around edges but soft in center. Let rest 1-2 minutes. Run a paring knife around cakes to loosen. Carefully invert onto individual plates. Sprinkle with powdered sugar and serve.