theredstove

Spaced-out food

Vickie Kloeris, a manager with the NASA space food program for 21 years, says that NASA didn't invent Tang or freeze-drying. This has come as somewhat of a blow to me, having grown up with the space program and all of the inventions associated with space exploration. On the bright side,  Emeril Lagasse has hired on with NASA. So far he has developed five recipes for the space shuttle Discovery. Will Bam! work in the zero gravity of space? Let's leave that one to the rocket scientist.

Making Uramaki

With practice, you could do this. Change some of the ingredients... and you could start a new food trend.

Potato puffs

Potato puffs are kind of a cross between chips and French fries.
They are fun to make and even more fun to eat. Kids just love them.

If you have a Fry-daddy style deep fryer set the temperature to 350 degrees, if not
use a deep, heavy bottomed pot (I use my cast iron dutch oven ) For
the deep pot you will need a Frialator thermometer. Restaurant supply
stores carry them or purchase over the net.

• Slice the potatoes 1/8 th of an inch thick, fry them until they just start to turn brown.
• Quickly remove  puffs from the oil and place on paper towels. Allow the puffs to completely cool off.
• Turn your Fryer up to 380 degrees. Drop the cooled chips into the hot oil and watch them puff up.
• Season the puffs while still hot with sea salt or what ever seasoning tickles your fancy. Maybe ranch dressing mix, ancho chili power or your on secret blend?

egg color

F.Y. I. White eggs come from white chickens, and brown eggs come from
you guessed it brown birds. There is no difference betwixt and between
them.

the sea

I believe it was Jacques Yves Cousteau that said, "the human body is a
sophisticated bag of sea water. Stands to reason, our life blood is
almost identical to the ocean's salty liquid." With this said, pick up
your cooking skills by doing nothing more than changing the salt you
sprinkle on your food. Not only is salt basic to human life, it also
is the best flavor enhancer that I know of. I realize that good sea
salt is more expensive than the other variety, but the difference is
like hot and cold. I use Redmond Real Salt, it is natural sea salt
mined from ancient sea bed, contains 50+ trace minerals, including iodine. I love this slightly pink salt. Read more about at realsalt.com.

Pomegranate juice

Pomegranate juice benefits diabetics by reducing the risk of
arteriosclerosis. 80% of all diabetic deaths are caused by this
disease. The stores in my neighborhood carry a brand called POW, 100%
pomegranate juice. This stuff is great tasting and very good for everyone's
health.
Learn more go to Pomegranate's wiki page.

ultimate mushroom burger

The white mushrooms found in markets around the country need help.
They are bland and with out much flavor. I like to concentrate their
flavor by using this classic cooking technique known as duxelle. This
wonderful concoction is an integral component of Beef Wellington
(fillet mignon smeared with duxelle and wrapped with buttery puff
pastry). Very old school and expensive. Try this more moderately
priced goody, the duxelle burger. At the moment you are going to put
favorite cheese on your grilled beef patty apply a tablespoon of
duxelle and then top with your cheese. This is the ultimate mushroom
cheese burger. Keep reading for the recipe....

                                              

two million...

Two million flowers... thats how many it takes for bees to make one pound of honey.
(The National Honey Board) link .

would you try?

I thought that I had cooked with all of the known lipids. Horse fat
is a new one on me. Is this fat available in the U. S.?  I would love to
try it without going to France. Read more here .

for the love of garlic

Garlic originally came from Central Asia,. It is a  member of the onion
family along with shallots, leeks and chives. It's now cultivated
just about everywhere, and is loved by most. Those that don't like
garlic may do so because of garlic breath or they are distant
relatives of the draconian count from Transylvania. Interestingly, a chemical (methanethiol) found in garlic is next of kin to skunk stink! For those of us that love garlic and don't trust people without garlic breath, here are a few tips.

• When sauteing garlic do so with care, it has much less water and more fructose (sugar) thanonions, therefore it will burn quickly and become bitter. Not a cool thing in your favorite home made marinara sauce.

• Garlic is in peak season from late summer to the beginning of Winter. It's flavor will become stronger as it dries out.

• Putting fresh garlic in the ice box is a no-no, it will take away the garlicky flavor.

 

Try this at home. Mash about 10 cloves of garlic, are more if so desired.

• Place in a small pot with a quart of good olive oil.

• Bring on the heat to just below simmer, and cook slowly for 15 or 20 minutes.

• Allow to cool to room temperature, strain into a clean jar. Use freely on any food your little heart desires.