Text 31601, 99 rader
Skriven 2009-11-23 23:26:50 av Ruth Haffly (1:396/45.28)
  Kommentar till text 31552 av Dale Shipp (1:261/1466.0)
Ärende: Canada tour 3
=====================
Hi Dale,

Interesting reading so far.


 DS> The first session was with Michael Smith, who is host of Chef Abroad,
 DS> Chef at Large, and the Inn Chef on Food Network Canada. At 6'7", he
 DS> difference to a panel of three self announced cookie experts from the
 DS> audience.  In many cases, they could not tell the difference -- which
 DS> was pretty much his point.  At the end of the talk he gave us samples

Sometimes you can tell a difference, others times, not.  Most people,
when they find out that they've eaten something I've made with whole
wheat flour, raw sugar, etc, are surprised.  Remember the peach cobbler
I made at your house and the whole wheat lasagne & meat balls with whole
wheat bread crumbs at Janis's?

 DS> of his cookie.  He prefers a large, chewy cookie.  I think that Gail's
 DS> chocolate chip cookie is better:-}}  It is crisp, with a taste of
 DS> slightly caramelized sugar that I like.

After all the years of eating her cookies, you're slightly biased. (G)
Steve is the same with my cookies.


 DS> During his talk, he held up a picture of a food display which was
 DS> artistically done.  He used this to make a point, namely that such
 DS> pictures are "food porn" and not really something that we should
 DS> expect our food to look like.  This sounded a lot like some of the
 DS> entries in
 DS> Dave Sacerdote's food blog.  Hence, I checked out the address on my
 DS> computer and gave that blog address to Michael at the end of another
 DS> session.  After I described how Dave often contrasts the advertisement
 DS> or box pictures with what the food really looked like, Michael seemed
 DS> genuinely pleased and said that such blogs are exactly what he likes
 DS> to look at.  I suspect that he might have already visited
 DS> Davescupboard.


For years we've insisted that food pictures in magazines and all are
posed by professional food.  You know, food that makes a living by
posing for ads, etc, like models do for clothes.  We never look as "put
together" as they do; same with regular food and professional food.

 DS> The second session was with Julie Van Rosendaal, author of "One Smart
 DS> Cookie" and "Grazing" cookbooks. She lives in Calgary and writes a
 DS> something she called "After Eight Sandwich" cookies.  This last is
 DS> made by putting an After Eight mint between two warm from the oven
 DS> chocolate cookies (or open faced by putting a mint on the top of each
 DS> cookie).  She was an

Sounds like a winner to me.

 DS> entertaining and dynamic speaker.  Every picture I tried to take of
 DS> her came out blurred.

Should have shot video. (G)

 DS> Our third session was with Ken Kostick.  He is described as a
 DS> chile peppers, oregano and cumin.  Along the way, he made a suggestion
 DS> that really sounded like a good thing to do.  As you are cutting up
 DS> vegetables, put the leftover pieces into a bag that lives in your
 DS> freezer.  This could be things like broccoli stalks, asparagus ends,
 DS> onion ends, washed potato skins, etc.  After some time, when the bag
 DS> gets full -- toss it all into a stew pot (or crock pot) with chicken
 DS> broth.  After cooking, puree it with immersion blender (aka motorboat)
 DS> and turn it into a good vegetable puree soup.  Gail has started just
 DS> such a bag.

I've read of such; some call it "garbage" soup.  I might give it a try
again; I used to do it on a limited basis years ago.  We had some fresh
asparagus for Thanksgiving dinner and tossed out the ends; had you
posted this a few days ago, they would have been saved.

 DS> On the next day, our fourth session was with Paul Rogalski.  He was
 DS> theme of his presentation was to make a dish based on ingredients at
 DS> hand when guest show up unexpectedly a day early.  The audience chose

Always a good thing to know.  A bit of a challenge to the imagination of
the cook.

 DS> finely diced prosciutto as a garnish floated on top of the soup.  He
 DS> did use a few other items such as chicken broth and onions.

A few basics are always good to have on hand. I try to keep some home
made stock, rice, tomato sauce & paste and a few other basics on hand.

Sounds like you enjoyed all the food. (G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


...  It works!  Now, if only I could remember what I did.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)