Like the enduring search for a suitable mate, a good brownie is similarly hard to find.
There are fluffy brownies, cakey brownies, nutty brownies and frosted brownies. There are chunky brownies, sweet brownies, crispy brownies and chewy brownies. There are more kinds of brownies than there are hours in the day, and for my money, most of them are not worth the bother. I’ve had success with Alton Brown’s cocoa brownies in the past, but every once in a while I get a craving for something just a little bit different…
To my mind, brownies are the ideal candidate for simplicity. I don’t want nuts, frosting, M&M’s or candy mix-ins. And I most certainly don’t want them swirled with cheesecake or peanut butter or any other heavy viscous substance. When I take that first bite, I want the top to shatter in a mixture of crunchy, caramelized chewy delight, while the interior should be rich without being dense or cakey.
In short, I’m looking for a brownie miracle.
Months ago, when I finally located some 100 Mysteries tea, I’d found it a fantastic ingredient to experiment with. It made its way into a panna cotta, and I’d intended to try additional applications, but other projects got in the way. This weekend, I finally managed to pick up where I left off by producing a batch of 100 Mysteries brownies.
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Tags: 100 Mysteries, Alice Medrich, Alton Brown, Baking, brownies, chocolate, Epicurious, Recipes, tea, Tea In The Sahara
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Being that I was ruminating over my dream kitchen yesterday, I thought it would be wholly appropriate to delve into the various gadgetry that I find essential for any well equipped kitchen. I tend to subscribe to the Alton Brown school of thought; meaning I try not to clutter my kitchen with single-use tools, because in most cases, less is more.
However, that philosophy hasn’t stopped me from the occasional impulse buy (really, who needs an ice cream scoop in the shape of a cow, anyway?)
So, without further adieu…
1 – Tongs – Ah, tongs. Tongs are like the duct tape of the kitchen world; exceptionally versatile and always innovative in their usage. I can use tongs to cook (clearly), but they also make great tools for holding oily pieces of paper towel when wiping down a BBQ grill, they’re key for retrieving foods from narrow-mouthed jars, and if you place half a lemon between the arms, the lever action makes a pretty bitchin’ impromptu juicer.
2 – A Santoku or other really sharp chef’s knife – My preference leans toward an Asian-style knife, and Santoku’s are notable for their comfort, reliability and precision. A Santoku is a Japanese knife that is typically shorter, stouter and easier to handle in my dainty hand than a traditional 8 or 10 inch chef’s knife. They occasionally have scalloped “divets” on the sides of the blade to prevent food from sticking to the knife, but Wikipedia informs me that these might not be entirely traditional. As a rule of thumb, every kitchen should have one really solid, sturdy knife, and for my money, the Santoku does it in my kitchen.
3 – Salad Spinner – Even if you only occasionally eat your greens, it makes good sense to have one of these around because nothing deflates a salad faster than limp, water-logged leaves. The internal bowl in the spinner can also double as a colander, and the whole thing can also be used (gently) for washing cherry tomatoes or delicate summer berries.
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Tags: Alton Brown, baking stone, ceramic rasp, dutch oven, gadgets, griddler, kitchen, Kitchenaid, Le Creuset, Lists, mandoline, microplane, mortar and pestle, offset spatula, salad spinner, santoku, saute pan, Silpat, skillet, slow cooker, The Foodie 13, tongs
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I have an ongoing, acute case of kitchen hankering.
It makes me laugh sometimes, because I’m sure there are a lot of people who would look at our kitchen and think that it’s pretty close to ideal (and it is) but when you live and work in it every day, eventually you pick up on the shortcomings and faults.
Chief amongst those downsides for me would be the lack of a double sink. When I lived on my own (pre-Everyman) I got so used to that small luxury that when we moved in together it was one of the things I ended up resenting about our shoebox apartment (that and the gaudy Scarface-esque rose-tinted mirrored walls, and chipped granite floors. A spacious kitchen was always in the plans when we were condo/house shopping a few years back, and even though I knew I wanted it, the sink ended up being one of a million tiny details that I wasn’t paying attention to. Not that I would’ve walked away from our place because of it when it came down to decision time. Of course, since our countertops are stainless steel, it’s not exactly the easiest thing to refit the kitchen with a new sink, either.
Another thing our kitchen lacks is a sizable pantry. We have 5 standard over the fridge or under the counter cabinets, but I’m a hardcore cook; I come with a plethora of gear. My kitchen tools, dishes and implements take up 4 of the 5 cabinets, plus one whole windowsill, which only leaves one small 3 shelf cabinet for dry staples. We have a minuscule broom closet that could theoretically be converted into a small pantry, if I weren’t using it to hang coils of my home-cured sausages.
The third thing that’s missing is an island. When we first saw our condo, it was staged and they had a movable island set up in the empty space between the kitchen and the living area, so I just sort of assumed that once we moved in we’d get one. In an attempt to keep the flow of the space open we’ve since decided against this, but it also means that I have nowhere to centre a well-placed ceiling pot rack to free up that valuable cupboard space.
Other than those 3 small nuisances, our kitchen is practically perfect, though my dream kitchen for our next house has been shaped by nagging kitchen covetousness. One of our neighbours a few doors over has a droolworthy wood-burning oven situated in their backyard, one which I have contemplated hopping the half dozen fences between our properties to use late at night. Due to that, (plus a trip to my in-laws friend’s where a wood-burning hearth formed the central heating system for their cottage) a wood oven has now become a near necessity. It might take me until I’m retired and living in the country pickin’ beans, but dammit, some day I will have one!
In recent years a secondary oven has also become something of a want; one that I didn’t grasp the convenience of until I met the Everyman’s mom. Not only does she have a second oven, but it happens to be installed at their home-away-from-home cottage – making it perfect for hosting large holiday celebrations. In general it just seems like a smart (if luxurious) idea that would aid in expedited baking.
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Tags: Alton Brown, CuisinArt Resort, dreams, Feasting On Waves, kitchen, ramblings
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If anyone’s been wondering, running a semi-successful food blog can be exhausting. I have no shortage of inspiration and ideas to write about, but finding the time to get it all down on virtual paper can be a bit of a challenge. Plus I impose deadlines on myself (like posting a new Foodie 13 every 2 weeks or so) to try and ensure I’m keeping things fresh and relevant for followers from the internest. With that in mind, I give you our next installment of the Foodie 13…
There’s nothing I love more than foodie TV. Growing up I could sit and watch cooking shows for hours on end, always captivated and entertained by what was happening onscreen. When the Food Network finally came to Canada, it was one of the first times I felt like there were other people out there who were just like me. There’s something so magical (and perverse) about the seeming perfection that’s portrayed on food television that I can’t get enough of, even though like most media, it upholds an unrealistic and mostly unattainable ideal. As an adult, I find it’s almost the only television I bother with anymore, except for the occasional movie, infomercial (for laughs) or gameshow (Supermarket Sweep anyone?). So, in no particular order, an ode to some of my favorite TV pleasures both new and old, beloved and reviled.
1- Iron Chef (Japan) - Plenty of people hate this show and think it’s terribly gimmicky, but it’s exactly that kitschiness that I love. From the bad dubbing and voice-overs, to the cardboard cutout-like poses of each of the chefs, it’s so over the top that you can’t look away. A few things I especially loved about this program were the Prince of Pasta’s rising out of the floor second-rate intro, the floor reporter always calling for Fukui-san (which to this day I still think of as squeegee-san), and the papi (grandfather-like) Japanese chef Rokusaburo Michiba. Attempting to watch the American version proves that it literally pales in comparison, and as I’ve noted before, I can’t even be bothered to watch unless Jeffrey Steingarten is on.
2- The Urban Peasant - Watching reruns of this show today is proof that the sands of time can soften memories. When I was younger I was transfixed by James Barber drunkenly cooking up a storm, but when you revisit the show now, you realize how unappetizing and unsanitary his food and preparation are. I liken that time in food TV to the wild west; an era where people did not know better, or necessarily realize what would make good TV. It was definitely the polar opposite of the hyper-stylized completely pre-prepared Rachel Ray type shows we have today, and for that reason alone, it makes it on my list. Plus, you can’t deny that he always looked like he was having a rollicking good time!
3- Good Eats - Long before Alton Brown became the affable, American version of Shinichiro Ohta, there was (and still is) Good Eats. A show for the food geek in all of us, Alton managed to combine science, cooking and some unique comic performances into one tight and tasty package. Always informative, the show specialized in not only teaching you the recipe, but explaining the why behind the recipe too. I value Alton Brown’s opinion so much that when I once saw a $200 blender on one episode, I ordered it the very next day. And while the RPM turned out to be nothing more than a flashy kitchen gadget with a tachometer, the show’s cooking advice has never steered me wrong.
4- Cook Like A Chef - I’m almost positive this show never aired outside of Canada, but I couldn’t help but include this small piece of Canadiana. The premise behind Cook Like A Chef was a revolving cast of great Canadian chefs, showcasing their unique talents for the world to a cool, jazzy tune with lots of 360* shots. Typically each episode consisted of 2 or 3 segments of the chefs preparing tasting portions of their signature dishes. Notable names attached to the project included Ned Bell, Michael Bonacini and Carolyn McCann Bizjak, most of whom are probably unknown outside of the Great White North anyway. While the show originally aired in 2001 shortly after the Food Network’s Canadian inception, it’s been enjoying somewhat of a renaissance now that the Food Network has put a greater focus on Canadian content again.
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Tags: A Hamburger Today, Alice Waters, Alton Brown, America's Test Kitchen, Anthony Bourdain, Carolyn McCann Bizjak, Chef School, Cook Like A Chef, CuisinArt Resort, Culinary Institute Of America, East Meets West, Epicurious, Feasting On Asphalt, Feasting On Waves, Fink, Food Network, Gennaro, Good Eats, Heston Blumenthal, In Search Of Perfection, Iron Chef Japan, James Barber, James Chatto, Jamie At Home, Jamie Oliver, Jeffrey Steingarten, Just Like Mom, Kenji Alt, Lists, Michael Bonacini, Ming Tsai, Ned Bell, No Reservations, Pacquale's Kitchen Express, Paul Finkelstein, Rachel Ray, Rokusaburo Michiba, Shinichiro Ohta, Stratford Chef School, Supermarket Sweep, television, The Chef's Domain, The Fat Duck, The Foodie 13, The Screaming Avocado, The Urban Peasant, Tom Colicchio, Top Chef, Top Chef: Masters
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A conversation I had with the Everyman last week inspired the topic for our second installment of The Foodie 13.
As we enjoyed a dinnertime nosh, we started talking about some of our favorite foodie TV hosts of all time. It became apparent to me a long time ago that people’s tastes in television personalities are as varied as their tastes in clothing. My mother, for instance, loves Martha Stewart (creepy), The Two Fat Ladies (weird and unhealthy) and Ina Garten (uber-annoying). Then there are people who enjoy Guy Fieri (so I’m told) and Rachel Ray (I have no idea why). One thing that the Everyman and I agreed on was how awesome it would be if they gave Ted Allen and Jeffrey Steingarten a show of their own. It would be like a modern version of the odd couple… only foodie-focused. It got me thinking about who would make my list of top TV personalities… so in no particular order, let’s find out, shall we?
1- James Barber - A perennial favorite in my household growing up, James Barber was a character that was easy to love. Though it’s likely he was always pickled-drunk, he was entertaining and amusing, and had much to do with inspiring my love of cooking and food over the years. To watch his show now is both reminiscent and horrifying; it’s a wonder that I never noticed how unsanitary cooking shows used to be back then.
2- Alton Brown - A man of many talents and one for all seasons. Whether laughing along to bad jokes or skits on Good Eats, or being captivated by his Feasting on Asphalt (or Waves), Alton Brown is as approachable and charismatic a host as you could hope for. He’s educational and fun, and seems like the kind of guy I’d like to talk to over a beer (if I drank beer). I won’t comment on his appearances on Iron Chef America, because I like to pretend they didn’t happen.
3- Ted Allen - Trendy enough for the younger generation (due to his tenure on QEFTSG), but non-threatening enough that your grandmother could fall for him, Ted Allen is a lovable, foodie TV fixture. I mourned the loss of him during season 5 of Top Chef, but was taken by his new Good-Eats-meets-Popular-Science show Food Detectives. I hear great things about Chopped too, but have yet to see an episode here in ass-backwards Canada. From what I’ve heard about it though, it sounds awfully similar to the show that personality #9 hosts. Plus, he’s not nearly as creepy looking when he’s in motion! 
4- Jeffrey Steingarten - While he has yet to be granted a show of his own, his appearances on Iron Chef America are usually the only reason I’ll tune in. I set the Tivo to record and fast forward to 15 minutes in – the point where they introduce the guest judges. If Jeffrey’s on, chances are I’ll continue watching. If Jeffrey and Ted Allen are there, I can’t not watch every gory moment. The two of them together are like a train wreck that you just can’t tear yourself away from. Never before has a curmudgeon been quite so entertaining, though I’m still trying to figure out how he managed to become so damn famous in the first place…
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Tags: Aida Mollenkamp, Alton Brown, Anna And Kristina's Grocery Bag, Anna Wallner, Cat Cora, Chopped, Chow Tips, Cook's Illustrated, East Meets West, Feasting On Asphalt, Feasting On Waves, Fifteen, Food Detectives, Gennaro, Good Eats, Guy Fieri, Ina Garten, Iron Chef America, Iron Chef Japan, James Chatto, Jamie At Home, Jamie Oliver, Jamie's Italian Escape, Jamie's School Dinners, Jeffrey Steingarten, Julia Child, Kenji Alt, Kristina Matisic, Lists, Martha Stewart, Matt Weaver, Ming Tsai, Rachel Ray, Stump The Chef, Ted Allen, The Chef's Domain, The Foodie 13, The Two Fat Ladies, The Urban Peasant, Tom Colicchio, Top Chef
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