Bobby Flay

How was it that I really (really!) didn't like Bobby Flay until Throwdown? We started watching Throwdown to see Flay get his ass kicked. Then we realized that he wasn't the big jerk yankee that we thought. How did we miss it that he seems (for a "famous" chef) pretty normal? Now we've gone back and looked at other shows (Boys meets Grill) and we really like most of them. We even watched his chefography.
What's behind our change of thought
#1 - Perhaps he got a new PR person who told him to be nice
#2 - Perhaps he got better on TV - more comfortable and therefore coming off as less of a yankee.

I think it just might be #2.

Pizza

While contrary to my friends, I don't consider myself a food snob. I am however a pizza snob. If it's not made from scratch - dough and sauce and cooked in a wood-burning oven then it's just not for me. Pizza needs only simple things - exceptional sauce  - tomatoes oil bail and a good melting cheese. My current favorite is fontina and maybe another ingredient or two - something different. Sun-dried tomatoes is a favorite, but roasted garlic is great, crimini mushrooms, prosciutto, spinach, bleu cheese. I'm not in the egg crowd though. The dough must be thin and crisp - sorry Chicago, but that thing you make has nothing to do with pizza - call it something else.
MotH's favorite pizza is any pizza. So that's how I get out of making dinner ...


Tuscan Oven
4801 North Ninth Avenue 32503
thetuscanoven.com
484.6836

Blueberry Syrup

2 pints of blueberries
1/4 cup sugar
Bring to boil, reduce to simmer. Simmer 20 minutes until it resembles syrup.
Store in clean, sanitized mason jar.


Definition of boredom (this meeting I'm sitting in)
              the state of being bored; tedium; ennui
              syn. dullness, doldrums, weariness


Ennui - love that word...

Culinary Backwater

It is irritating to me that because I live in a relatively small town that there are so many culinary things we miss out on. Sure we have a couple of decent farmers' markets that do stock a good bit of local produce, which I think is a good thing, but nothing like those of New York, which I have only seen on television and in magazines - I mean Union Square market is almost enough to make me want to go to NYC, and London which I have been to and love love love. Not to mention Logan Square in Chicago - I'm envious.


If I could have an ideal food-city, this is what I would like
An exciting diverse farmers' market that features local fruits and veg - not art and books or at least if it does - 75% fresh local fruit, veg, and herbs and 25% detritus. Local dairy with fresh milk, ice cream and butter - I won't say cheese because we have a GREAT local innovative farm just across the border - did I say GREAT? Sweet Home Farm is amazing but fresh butter, milk, cream, and ice cream would really be super. Oh, and how about local flowers for those not so inclined to grow their own.
We have some fine interesting restaurants but what would be cool is if you knew they were using local produce. Come on Global Grille - give it a try. Now I should put in this many many local restaurants use local seafood - duh - no brainer, but how about some support for small farms in the area. No one even reviews restaurants for our local newspaper - that's a travesty.


Markets I like
Nature's Produce - new and well stocked and nice staff - go their often (excepting when decidedly lacking a kitchen)
By-Pass Market - in Milton - v.g. and worth the drive, esp since it takes me right past Steven's Market Deli (best potato salad in the world)

More thoughts to manage

Okay, I've been thinking of using the recipe diary (still need a less gay name) to help me sort out what is happening in my kitchen brain while I can't be in the kitchen. Perhaps it will help me get started again, but also help me sort out what to make each weekend so we can have good things to eat while living in a space that seems so. very. small.
So this weekend I made tortellini, mac n cheese (don't even ask the question, because I won't dignify it with an answer), sloppy joes, lasagna, and just to have on hand, hummus and mushroom onion pate* plus grilling out - hopefully it will be a tolerable week.


We had the skillet lasagna last night -- another good call from America's Test Kitchen -- so good and easy I may never bake lasagna again - who knew? 


Missed the greek fest - damn it, but will try for greek food later this week. 


*resisting urge to say yummy.

Emma

I'm rereading Emma for the millionth time and I still don't like her. I think it's the idea that so many people defer to her but there is no reason that should be excepting that she's rich - and maybe that's Miss Austen's point - money rules everything. It's so very apparent the importance of money in other books - first and foremost Sense and Sensibility sinking from grandeur to virtual poverty (although they could still keep a couple of servants) as the Dashwood sisters do. It's very apparent in Mansfield Park as illustrated by the squalor that Fanny Price comes from and temporarily returns to with the thought of teaching her a lesson. Northanger Abbey, while not strictly about money, is impacted greatly by a misunderstanding about the worth (interesting choice of word) of Catherine Morland. And you could go on...
But back to that deference to Emma - I find it annoying. That said, Emma does say things or at least think things that others of Austen's characters might not admit to - especially as it concernes Mrs. Elton. A more odious creature, I cannot imagine, but Emma and I think the same thing. When Emma thinks that the best that can be said of her is that she is "very pleasant and very elegantly dressed." I couldn't help but think of how that would come out where I live. "Why, she's so sweet" - the southern insult to end all insults.


By the end of the book I will like Emma - she will have learned that she doesn't know everything yet and will have come final to realize who she really is, but until then I'll continue to dislike her. Miss Austen is again correct, she created a character only she could like.

Grill, Grill, Grill, and Grill

Grill, Grill, Grill, and Grill (spoken as if in the Python Spam sketch).
We've grilled for nights and nights lately. I guess the charcoal grill is making a difference - it's really nice and not much more trouble than the gas grill. It's a Weber gold - very nice. Still need to come up with new things to try - don't want to get bored and will really need some new ideas.
I like the idea of MotH making dinner and it seems to be enough fun (ie. beer drinking opportunity) that he doesn't realize he's doing all the work - and there's no clean up.
Recap of Recent Grilling Evenings:
Burgers - cheated and didn't make James Beard's famous burgers - which are easy, but slightly messy. Used pre-shaped (more $) chuck patties from Winn Dixie - they aren't called the beef people for nothing -  very good.
Pizza - what a cool experiment and it gave the crust a good flavor. Bought dough from Publix and after rolling out, grilled for a few minutes (4 or so) on one side and then flipped and added toppings and covered - the crust was crunchy, the cheese melted well. Pretty easy, but I'm glad we had a pizza peal or it would have been very difficult. Toppings = fresh mozarella, prosciutto, simple tomato sauce, mushrooms and scallions - very good.
Steak - my favorite is ribeye, but I'll eat anykind as long as it's on the rare side -- with Bernaise it's out of this world, also good with bleu cheese sauce or just bleu cheese
Sausages - not my favorite thing on the grill, but easy to make lots for leftovers. Makes MotH happy.

Garden of Note...

There is a garden at Alcatraz . Who knew?
I had no idea there was a garden on the site of one of the most infamous prisons in the United States.MotH has been there, but be he never noticed a garden - not surprising. They catch the rain to water the plants and inmates started some of the gardens. Figures Paul James would be the one to talk about it - certainly not Gardener's Diary.
Wonder how much work they did to get it to look so nice before the TV crew showed up - weeds don't seem to exist there - interesting.

Food Snob?

I have been called a food snob. I'm not totally sure why; I make my own pickles, so what's the big deal? People used to do that as a matter of course. No one turns down my bread-n-butter pickles, by the way. In fact I have been presented with bags of pickling cukes and dutifully with in a couple of days return with a couple of pints of pickles. I do the same with summer squash (yellow crookneck, zucchini, etc.) that overflow in our area at this time of year.
Maybe because I try new things in the kitchen or don't really follow recipes or because I buy from the farmers' market and decide dinner as I stand between the local softball-sized tomatoes and the fresh green onions. After all, I still make things like lasagna and sloppy joes, I just mostly make them from scratch. The sloppy joes started from a recipe that now it is so far removed from, I don't feel like it's based on it anymore.
But do any of these quirks make me a food snob? I don't know, but I do know I'd rather be a food snob than a foodie. I won't go into what I consider a foodie*  - suffice to say, it's not positive.
Better yet, I'd prefer to be called what I consider myself - curious.


*now...


random thoughts
Why is background music on tv food shows so annoying?
Please shoot me... "What would Brian Boitano make?" - who the frick cares!

Pickled Cherries - Reviewed

Well, they are certainly beautiful in the jar ... there is no doubt about that. Out of the jar, well, let's just say, the cloves were too strong - disappointing too, because otherwise, I like the flavor, especially the black peppercorn.


Had read Mollie Wizenberg's recipe for pickled grapes , which I thought sounded interesting -- again with black pepper which seems to be showing up a lot in my flavor combinations lately - but more importantly for process. Letting the pickling liquid cool before adding to the jar - it makes sense with something that could go mushy and had not been salted to remove any extra liquid. The texture and bite of these cherries is very good - the flavor -- needs work. More black pepper, more bay (which is very good bay from Turkey) and ... something warm maybe next time. We'll see.