Text 26946, 109 rader
Skriven 2015-05-13 00:51:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: ancient history 646
===========================
 ML> I've discovered that the way to palatabilize such products as
 ML> A-1 and Lea & Perrin is to age them for a considerable period,
 ML> preferably by forgetting them in the back of a cupboard.
 NB> I probably have a well-aged bottle of at least one of those in my
 NB> cupboard....  (G)

The aging adds dimensions of flavor not unlike the wine
situation at the sacrifice of the freshness, which in
many cases you don't want anyway, in the same way you'd
prefer a 50-year-old confidante to an 18-year-old one.

 NB> here for the week)...  I gave them the dates, they might show up for
 NB> part of it... Burt's had his salt intake further reduced to 1500mg/day,
 NB> and worrying about that... and starting a new diabetes pill... I told
 NB> him we could work around that for meals at the picnic... :)  Sounded to
 NB> me as though they were hoping that it would work out... 

We'll try to work things out. 1500 mg is not a big issue, and
I can lend him some KCl to balance it out if he goes over.

 ML> Kalina - it appears (though the investigation stopped
 ML> being in the news when he died) that he was not guilty
 ML> in the first place.
 NB> That's always so sad, when someone, falsely accused, takes the "easy"
 NB> way out... and then isn't around to be vindicated... 

From what I've pieced together, he and his biz associate
devised this scheme whereby they approached local Pittsburgh
restaurant owners and - for a promotional fee that was not
inconsiderable - they would get to put their signature recipes
into a book to be published (and that was eventually released)
under Kalina's name. He was at the time a popular TV and print
personality. All the testimony I've read says that the
restaurateurs were perfectly okay with this and merely wrote
off the expense as advertising and promotional costs. Some
ambitious Fed prosecutor got hold of this and accused Kalina
of wrongdoing, semi-justified as the procedure, though common
and perfectly legal, is sort of morally dubious.

According to the New York Times article,

  Restaurateurs also paid $125 each to Mr. Kalina to attend a
  dinner celebrating the book's publication in December.

  Frank Sacco, an owner of Piccolo, Piccolo, a downtown
  Pittsburgh restaurant with a five-fork review, said he had
  thought nothing of Mr. Kalina's solicitation because he had
  received similar ones from commercial publishers in the past.
  "Mr. Kalina wrote for The Pittsburgh Post-Gazette, a highly
  regarded newspaper, and we felt by virtue of the fact he was
  so popular that the book would be legitimate publicity, and
  it has been," Mr. Sacco said. "There was never any coercion."

So no crime, but there is the ethical issue. From the same
article -

  Such mingling of business and journalism is not illegal,
  but is considered unethical for a journalist and is grounds
  for dismissal at The Pittsburgh Post-Gazette and most other
  media companies. Mr. Craig, editor of the Post-Gazette, said
  in an interview that he probably would have dismissed Mr.
  Kalina or, at the very least, removed him as restaurant critic
  if he had known that Mr. Kalina had sought contributions from
  restaurateurs to help publish the cookbook. "It's so
  fundamental," he said. "You can't take money from the people
  you are covering."

[M's note 23 years later - the standards of journalism have
slipped since, and what was considered a moderately high crime
and misdemeanor is generally shrugged at now.]

A sad sidelight in the history of food TV, and it is a sore
subject with me that it is essentially forgotten, and it's a
cautionary tale that should not be.

Smothered Doves
cat: Arkansas, game, main
servings: 4

1/2 lb bacon, diced
1 sm onion, diced
4 Tb butter
1 c flour
1 ts salt
1 ts black pepper
1 ts garlic powder
10 to 12 dove breast
1 cn chicken broth
1 1/2 Tb paprika
1 c sour cream

Cook bacon and onion in deep skillet till bacon is
brown. Remove from skillet, place on paper towel to
drain. Mix flour, salt, black pepper, and garlic powder
in plastic bag. Melt butter in skillet. Shake dove
breast, a few at a time, in flour mixture. Brown a few
at a time in skillet. When dove is browned, return all
to skillet and add 1/2 can chicken broth. Cover and
simmer about 30 min until tender. Remove breast
from skillet, add 2 Tb flour and paprika to
skillet and stir till thickened. Add remaining chicken
broth, cook till it begins to thicken. Add sour cream,
dove breast, bacon, and onions to skillet. Let simmer
till thickened. Serve with noodles, rice or mashed
potatoes.

Phyllis Speer for Arkansas Game and Fish Commn.
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