Me vs. The Menu

Cookies (what I've learned)

Measure exactly.  Use unsalted butter.  Sift the flour with whatever the recipe calls for.  Whip the sugar and butter for no less than 10 minutes - creamy needs time.  When it all comes together you're only 1/3 of the way there.  You've got to cool the dough for a while; a long, long while.  The colder the better.  When it comes time to cook, use the top rack with another empty pan underneath.  Watch the first batch closely, times vary from batch to batch, but usually not within the same batch.  Enjoy cookies all the time - making them, eating them, and sharing them.

Who Wants Cupcakes?

A guy at work requested some cupcakes the other day, so while the wife is out of town (explains my recent blogging bonanza) I decided to make him some for his birthday (which is next month).  He requested red velvet; I obliged with the Frosting Stuffed Red Velvet Cupcake of Champions...

The process: Front Row, Left to Right - large cupcake, cut a core out of the middle, stuff the cupcake with runny frosting.  Back Row, Left to Right - cap the cupcake, cover the cupcake, repeat until done.  

By the way, the same runny frosting that's great for filling the cupcake is not so hot for the top.  Very messy.  Oh well, another kitchen lesson learned.  And, Mario if you happen to be reading this...SURPRISE!

Culinary Tips

If you can't laugh, you can't cook.  Check out these great tips from the Onion for hosting a barbecue, general cooking, wine appreciation, and planning a dinner party.

Quick Tip - French Fries

I like French Fries.  I like French Fries a lot.  Here are some quick tips for making your Fries better:

1.  For perfect cuts every time get yourself a mandoline; some even let you make crinkle or waffle fries.

2.  Soak the potatoes in water at least twenty minutes before frying and change the water at least once; rinsing off the potatoes before placing them in the fryer.  I'm told this removes excess starch or something; whatever it does the fries are better.

3.  Don't burn or over use the oil.  I don't have preferences on oil type - I'm not that fancy yet.  Perhaps you could recommend something.

4.  Fry the potatoes until about 80% complete.  Remove, spread them over a strainer or paper towels to dry, and place them back in the fryer.  SUPER CRISPY!

5.  Don't be afraid of sweet potato fries or varieties of ketchup.  You could even sprinkle sugar on the fries instead salt.  If you're going to use salt, try some sea salt.

6.  Always practice safe frying.

7.  Enjoy often!

"I told you Biatch!"

The phrase which makes up this post's title was uttered by my dear wife during the fourth quarter of our Super Bowl Party.  You see, while the rest of us held that the Steelers would wipe the field with the Cardinals, my wife (being the Underdawg that she is) held that the Cardinals would make a game of it.  So when Larry Fitzgerald went in for the go ahead touchdown I once again became my wife's "biatch."  So why do I mention this story on a food blog?  It's only to say that sometimes you never know who you'll meet and how much fun you'll have, but food is usually involved.  This time was no different.  Our Super Bowl party was also our first chance to show off our lovely Queens home.  In the eleven months since we moved we had not hosted an event.  What better time than the Super Bowl?

For the Big Game, I went super simple - Wings (see the next post), 7 Layer Dip, and cut Veggies with Ranch and Blue Cheese Dip.  Simple enough.  I made the food, everyone brought their own drinks and only one person fell asleep.  Judith, you are a trooper for coming out only hours after returning from South Africa.  That's dedication to the party, and when you ride your bike from Brooklyn that's also CRAZY!  As for the menu, here's the real point of this post - KNOW YOUR AUDIENCE.  Turns out I was a little light on the vegetarian items.  Sorry Nakul and Sayali, but it was nice meeting you.  Next time I'll be better prepared.  Now, who wants to come over for the Oscars?

Cookbooks Are Expensive

I don't have to tell you that in these times buying a cookbook might take away something else you want or need.  If you are lucky enough to live in a town with a library whose catalog is online, you can save precious coin by first checking out a cookbook.  From time to time I'll come across a cookbook at the bookstore or I'll find a list online (like this list of the Best Cookbooks of 2008) that interest me.  Instead of rushing out an buying a cookbook I usually check with the library first.  I'm lucky enough to have access to both the Queens and New York Public Libraries.  Both have online reservations and I take advantage of both.  After a few days my reservation arrives and I'm able to preview a cookbook in depth.  If I find that I really like it, or find myself referring to it several times while I have it checked out, I will then purchase the cookbook.  Bonus tip:  Amazon has great used cookbook pricing. Bonus-Bonus tip:  I'm told both tips work for all kinds of books.  This process has helped me find two new books The Flavor Bible and Living and Eating.  I'll save reviews of both for another post at a later time.

Quick Tip - Butter

Use salted sweet cream butter for toast only. Everything else gets unsalted butter. The reason is so you can control the sodium (salt) in the foods you are cooking. You can always add more but you can't take it out once it's in there. Besides, most of us don't need the additional salt/sodium content, anyway.

To read a glossary of butter terms visit The Nibble, to see a gallery of "30 Great" butters visit The Saveur, and to read about butter's impact to the perfect cookie, check out The New York Times.