What I learned today

[Jenise]

Thought this might be an interesting ongoing topic--just pop in whenever you have some small tidbit to share:

I'm watching more cooking shows than I used to these days, that's for sure, and little things pop up. My fave of the moment is Ming Tsai--I just like the guy. From several of his shows yesterday I learned that:

1) Purple potatoes have more cancer-fighting nutrients than other color of potato. I rarely buy them but do like them. Should buy more often.

2) On caesar salads: Silken tofu adds an excellent non-dairy creaminess to the dressing for those who like creamy (I don't, but for many it's normal), and fish sauce is a good stand-in for anchovies.

What have you learned recently?

2) On caesar salads: ... fish sauce is a good stand-in for anchovies.

We like Worcestershire sauce (which does contain anchovies) instead.

[Jenise]

Ted, ever tried both? The table-side Caesar I grew up on (and therefore, nothing's better) contained both anchoves AND Worcestershire sauce. I'm amused these days to see balsamic vinegar used instead--to me, all wrong! (Not that it's bad or anything.)

I absolutely love Ming’s show..... he is Boston based so we are proud of him but he just seems like a good person, down to earth and creative and curious about food

I absolutely love Ming’s show..... he is Boston based so we are proud of him but he just seems like a good person, down to earth and creative and curious about food

I like Ming, too. He was a chef for a while in Santa Fe.

I remember Ming from the early Food Network days, circa 1999/2000, and always thought he was a great smart chef. Better than some of the other 'personalities'. But haven't seen him since those days! (Of course I haven't watched 'regular' tv in 15 years...)

[Jenise]

I like Ming, too. He was a chef for a while in Santa Fe.

I'd forgotten about that, I've even eaten at that restaurant. Interestingly haven't heard him reference that, not once, in the 20 or so episodes I've devoured in the past few weeks, though he speaks of his time in Paris occasionally.

[Jenise]

I absolutely love Ming’s show..... he is Boston based so we are proud of him but he just seems like a good person, down to earth and creative and curious about food

Exactly. These days the show is a different format than the early days I remember: usually with a guest, and each show begins with a cocktail. The banter's always good, and he drops nuggets about his personal life (wife dealing with breast cancer, for instance) such that after five or ten episodes he starts to feel like a friend. I guess his Boston restaurant now is Blue Dragon--is Blue Ginger still around?

I've watched Ming off and on for years. I'd love to share one of Ming's cocktails with him.

[Jenise]

Today I learned that 'It Boy' Kenji Lopez-Alt has apparently joined the California exodus and moved to Seattle in the past few months. He's working on a new Wok book and teaching his daughter to ski. Interesting posts on Instagram as he tastes his way around town.

Jenise

Blue Ginger closed in June 2017 after 19 years. His Blue Dragon is in the Fort Point section of Boston which is a (pre-Covid) hot neighborhood in Boston’s revitalizing Seaport district.

Can I stream the Ming series? I just watch it on PBS when I happen to be around

[Jenise]

John, I think the episodes I'm watching are coming from PBS (I just set it to catch all episodes and 3 or 4 show up per week from, I think, PBS's @Create channel.) I believe scads of past shows are also available on one of those new channels, like Peacock or Tubi.

[Jenise]

Yesterday I learned that Trader Joe's has fioretto cauliflower in the fresh produce department. They call it baby cauliflower which is a misnomer, but that aside it's milder and sweeter than the more typical broccoli and cauliflower, both of which it resembles. I'm not a fan of bagged food, but fioretto is summer farmer's market produce in my area and I'm very grateful to have it available by any means now.

Not exactly what you had in mind Jenise but as I was getting ready to put a thin crust into the wood fired pizza oven which had been stoked to a temp of 650 at the base an agitated neighbor came to the door yelling that my chimney was on fire.....What I learned Sunday is that despite burning dry oak in that oven a professional chimney clean yearly is in order. Don't delay if you burn wood. Make friends with your local chimney sweep. The forno did not suffer and will be ready to use as soon as chimney is rebuilt but we have water damage on 3 floor in that corner of the house.
We did have electric oven pizza very late that night - over proofed dough but grateful that things were not worse. Had it been a Packer football Sunday no one would have been walking in the neighborhood to notice the smoke and fire and call the fire department. We would have not been aware of problem until the entire roof burned !

Omigosh, Christina, I'm glad everyone is safe.

I have friends who had a similar experience - passersby told them their roof was on fire, which it was. Extensive damage, water everywhere and, more difficult than that, smoke everywhere. It is hard to wash the smoke smell away. Take lots of pictures and ring up your insurance right away!

[Jenise]

Oh, Christina!!! Yes, thank god someone saw it fairly soon. So glad you all are safe and can remain in your home until it's fixed.

Jeff, yes on the smoke smell. Ozone machines do a great job of removing the odor these days, though, and a good recovery service would bring them in.

Some expensive pizza! Glad you caught it in time and everyone's okay. I read the posting twice before it dawned on me that the oven was indoors. I originally pictured an outdoor oven and wondered why your neighbor was so upset about the smoke.

I learned that I should have started making my own chicken stock ages ago. Dead easy to do, it freezes perfectly, and the flavor is better than the commercial product.

-Paul W.

[Jenise]

It is, Paul. My issue is just that I use more chicken stock than I can feasibly produce, and I never have enough room in the freezer for such things, especially since Covid. I can keep commercial chicken stock on a shelf in the pantry, but not the variety of meat I like to have on hand for superior options.

[Jenise]

Today I learned that the two most common things people burn on the stovetop are: croutons and nuts. My immediate reaction, upon hearing that was, DUH. Can't count the # of times....

Today I learned that the two most common things people burn on the stovetop are: croutons and nuts. My immediate reaction, upon hearing that was, DUH. Can't count the # of times....

Because these foods take a while to warm up, people think they can walk away. If I start a task like that, I immediately assign some of my attention to my nose - when the fragrance comes up, then it's time to go look.

[Jenise]

By the time I smell nuts cooking, they're probably already more done than I'd want them. But it's true, you get bored waiting so you decide to make the salad, or the phone rings, or you step outside to see the rainbow. Croutons are in less danger as they crisp up fairly quickly on the stove top. Under the broiler, though? Major danger zone.

OH, what I learned yesterday, much to my detriment? Cotija cheese doesn't melt. (Didn't actually know that or plan to test it, but I thought I grabbed the parmesan for my caccio e pepe....bad, VERY bad.)

I learned today that, starting Monday, NYC Restaurant Week To-Go is happening: https://stories.zagat.com/posts/tim-zag ... -than-ever

Meals for $20.21.

I remember the first one, in 1992. Somewhere, I have a photo of the menu and the food: We were at Union Square Cafe, having the $19.92 lunch, which, in honor of Bill Clinton, included a Lightly Smoked (But Not Inhaled) Chicken Sandwich.

[David M. Bueker]

I (re-) learned that non-stick does.