If I had a choice, I’d prefer to see recipe ingredients displayed by weight instead of volume. Electronic scales make the readings both more precise and more convenient, as the scale can be reset to zero after adding each ingredient so that you can measure directly into the work bowl without having to use measuring cups or spoons first. Cookbook authors agree, too. So why aren’t recipes printed this way? Because publishers won’t let them.
Publishers don’t put weights in recipes for the simple reason that they think you’re stupid.
Gee, thanks a lot. When has it ever been a good idea to tell your customers that they’re stupid?
As Boozoo [Chavis] has pointed out, up until his introduction to [record producer Eddie] Shuler he normally performed unaccompanied….However to make Boozoo sound commercial, Shuler insisted on using a band [and] then enlisted Classie Ballou’s Tempo Kings.
"Classie had no idea what Boozoo was trying to do in the studio," said Shuler. "Things kept getting progressively worse. Finally I spent $1.25 on a half pint of Seagram’s 7 hoping the whiskey would loosen everybody up."
"After they finished the booze, though, things started sounding pretty good. Then I got them some more and everybody really started to cook."
Shuler recalls that on the original issue of “Paper In My Shoe,” Boozoo fell out of his chair near the song’s conclusion but kept on playing! To hide the noisy crash from listeners, Shuler faded the song’s ending, a production technique which hadn’t been used up until that time.
I mentioned a few different mangoes yesterday. This is a run-down of more varieties from Issue 85 (June/July 2005) of Saveur. The list was published before Indian mangoes were allowed in the US and so does not include the Alphonso.
To me, the best part about summer is the abundant variety of fresh fruits, and this is Slate’s guide on how to choose them. I have to add, though, that the thump test for watermelons controversial, with contrary advice given just as often.
On the one hand, I’m sort of glad he’s keeping a record and bringing the scams to light; on the other, I don’t know why the poor guy doesn’t just sign up with the do not call registry and end his suffering.
Test the temperature with drops of water. No, not so that it sizzles, but when it floats and scoots around the pan in a single bead. The science-y explanation: Leidenfrost effect. Whaddya know.
The traditional advice is to add oil to the pan after it’s heated, but that gives you no way to judge when the pan reaches proper temperature. Cook’s Illustrated, always acting the iconoclast, says instead to add oil to a cold pan and heat it until the oil shimmers. If I had the tools, I’d love to find out if that occurs at the same temperature as the hovering ball of water.
Without instruments but knowing about the Leidenfrost point, I suppose another way to achieve proper pan temperature is to heat it in a 320°F oven first, but that just seems really inefficient.
I swear, sunscreen makers are a shady lot. So after the Environmental Working Group got everybody hot and bothered about the dangers of sunscreen (short version: don’t use sunscreen, get skin cancer; use sunscreen, get skin cancer anyway), I figured to go look for one of their recommended products. The manufacturers’ websites pretty much all pointed me towards Whole Foods, so that’s where I went. Once there, I was able to find only two brands from the list, but that’s not the worst of it—what’s worse is that the merchandise on the shelves contained either different ingredients or the same ingredients in different quantities from what the EWG tested. In other words, the companies changed their formulas. So even if we’re armed with better knowledge, there’s no guarantee we’re going to get better products. Grr.
Wow. I could be fooled, but this looks real and legit to me. The professor who developed the glass-strengthening process is commercializing it through his company, Santanoni Glass, and the product (or process) is named HercuGlass. It appears that they’re just taking ready-made glassware and reselling them after the strengthening operation. It would be really nice if we could send our own glasses to them for strengthening, but then I suppose you’d have to worry about breakage during transport before the glasses are treated.
Oh, random question: is the treated glass microwaveable?
Finding a comfortable bike saddle is, unfortunately, a trial-and-error process because everyone’s anatomy is different, and a great saddle for one person may be pure torture for another. Anyway, my problem is groin pain and numbness after about 15 miles (1 hour) of riding. I also experience tingling and numbness in the balls of my feet after this same distance, which the bike shop guy says is at least partly due to pressure in the groin area causing poor blood flow to the feet. Although prices at the LBS are usually higher than online stores, I think it’s really worthwhile to buy from a local store that allows you to try a saddle and return it for full refund if it doesn’t work out. These are the saddles I’ve tried: