kitchenmage

Food that squicks out other people

When theKid was a young'un, she had a signature omelet: hot dog, grape jelly, and sharp cheddar.The precise genesis of this creation is lost to time, but it was surely her own concoction - the specific combination has remained unappealing for nigh on a quarter-century now. More than that, perhaps, is the ongoing joke of my horror at the mere idea of the thing. (But if I liked it where would the fun be in that?)

I was reminded of theKid's omelet today when I was at Shakesville, a feminist site with a side of food, where they asked people:

What's a food you love that horrifies most other people?

The thread is a hoot, although I found at least a couple of things I love on the list. Those rolls of pastrami/cream cheese/pickle, my grandmother used to make those for me when I visited. (Is it a Jewish thing?) Other choices, say, turkey skin that is "nice and soft and fatty and moist" just make me cringe. Which is, I suppose the point of the list.

The entire list is here.

For balance, What is your idea of the perfect meal? Oddly, this has less than a hundred comments while the other is creeping towards 200.

Even odder, I can't come up with food that I eat that horrifies other people. This probably says more about the people I hang out with than me, but still...

How about you? What do you love that squicks other folks out?

PSA: Do you have copies of your recipes?

Losing your business in a fire is a tragedy but Archie Marlin, owner of Alps Candy Store in picturesque Leavenworth, WA has a much larger loss to contend with: 600 recipes. The original recipes, which represent 35 years of Marlin's work at the store, went up in flames along with the building. Fortunately, the building was insured. But there is no insurance for the years of work that those recipes represent.

Marlin has a great attitude about this. (Better than mine would be, I think.) Asked if he can recreate the formulas, he says, ""Sure, I can do it. They might not taste the same but they will have the same names — if I can remember the names." (Fire badly damages Alps candy store)

Having spent much of the last two decades as an IT consultant, I'd like to pass along the first question I ask clients who are having computer problems - it applies here as well.

An Obama wordle...and a hungry child

This has little to do with food, but I figure there must be one or two of you who are also word geeks, political geeks (oh yeah, everyone is a political geek this week!), or just plain curious. Besides, since breaking my arm, I have been mostly banished from the kitchen because, well, let's just say that when I cut an onion and cry, it's not about the Syn-propanethial-S-oxide.

So I have been reading a lot, watching endless political TV and playing on twitter just a bit. In the process, I have discovered all sorts of time-sucks, er, I mean cool and useful web tools, One of my favorites is Wordle,

Wordle, in case you have missed it, is this marvelous tool that lets you create custom word clouds using a piece of text, an RSS feed, or even someone's del.icio.us tags. It's a great way to get a quick impression of someone's writing, giving you a quick visual of the topics they address and an idea of their style.

A number of websites have started to use them to illustrate various things. One of my favorites is cookthink, which attaches one to its cookthink questionnaires, which uses a wordle of each person's RSS feed to give you a snapshot of the person being interviewed. Some of the wordles there have one or two clear favored topics, like Julie Biuso's champagne, or Carol Fenster's chocolate.(Note to self: bookmark their sites...)

One word that everyone uses a lot? "Favorite." That's good because it means people are writing about food they truly love. The interviews are interesting, too. Check them out if you haven't yet.

But that's not why we're here...

ouch! posts will be thin...

...for a bit.

Recapturing a food memory

Just last weekend, someone asked me what the first thing I remembered cooking was. I thought for a minute, and then I lied to them, saying, "Pound cakes. I took decorated pound cakes to my teachers every year and I baked them myself!"

In my defense, I truly did think that it was the correct answer when I said it - and I did bake pound cakes for my teachers - but a few days ago, something else came across my desk and made me reconsider what was first.

I was presented with the need to pay tribute to Mimi, my grandmother - the woman who, more than any, shaped the kitchenMage I am today - in a single photograph, and one with odd constraints at that. Remembering that recent conversation, I once again went rummaging through cookbooks and memories for the very first thing I remember making.

Needless to say, it wasn't pound cake.

Now that there's a boycott, I have to go to McDonald's

You can tell it is getting into the political silly season here in the states when groups come out against all sorts of absurd things, usually "for the children..." Because, who will think of the children, if not the likes of the American Family Association.

Today's target: McDonald's

Specifically the fact that McDonald's has donated money to the National Gay and Lesbian Chamber of Commerce and also has a company representative on the NGLCC board - a list I will have to make note of when I do my shopping. (see also: corporate advisory group)

This is McDonald's and I know that they also do lots of bad things, but this is not one of them. So I interrupt my usual anti-McKentuckyFriedBurgerRoyalty (et al) hate for a moment...

note to self: just because it looks like chocolate...

I have been experimenting with variations on my favorite chocolate cake recipe, one of which calls for dissolving cocoa in boiling water before mixing it into the batter. It is supposed to intensify the flavor of the cocoa when used in cake batters that do not use milk, and it seems to work. What does not work, however, is my auto-pilot. Or maybe it works too well.

Today, I am making the exact same cake for the third time in three weeks. Yes, the cake that was homeless. This cake has a home already planned - although that's a story for another day - and it's a good home, so I am happy to go bake the cake.

What I am not so happy about is that autopilot. Just now, I wiped up a drip of the cocoa-water mixture with my finger. Then I did what any self-respecting cook does when they have a chocolate smeared finger: I licked it off.

Bleech! Oh my goddesses, is that ever disgusting! You would think I'd have noticed the first time, but no!

Apparently there is a fine line between 85% cacao solid nibbling chocolate and cocoa and I can't find it. Or having found it, I can't locate it again a few days later. Because the good part is that this isn't the first time I have done this. Nor is it even the second, for a small failure of memory I could excuse. No, my friends, this is the third time in as many bakings. Because I am nothing if not predictable.

Quick question for the vegetarians, vegans and the like...

I am in the middle of writing a cookbook and would like to include some tips for parents of children who have declared they will no longer eat food with faces. Whether it's nutrition, the meatless recipe that you cooked 3-4 times a week at first, or the delicate handling a child who seems to be rejecting your lovingly prepared meal, parents need help with this. So, two simple questions:

• If you could some advice to the parents of a newly vegetarian/vegan child, what would it be?
• What is the worst thing you can do if your child decides to eat a meatless diet? (Personal experiences from hell are welcome.)

Thanks for your contributions, everyone.

Epilogue: black bean brownies with some MINOR adjustments

...if you have not read the first part of black bean brownies with some MINOR adjustments, please go do so first...I'll wait...

When last we saw Lisa, she and the 6 year-old C had tried the brownies and she said, "C likes them, and I know R & S will eat them."

I asked her to post another update after everyone had a chance to try them out at dinner. Final results after the jump...

"black bean brownies with some MINOR adjustments"

My favorite mailing list has been having a hot and heavy discussion about the Amazing Black Bean brownie recipe that Heidi posted a couple of weeks ago. The thread culminated in one woman, the ever-brave Lisa Whipple, deciding that she was just going to make them and see how they turned out. The brownies are in the oven now just finished and her opinion is at the bottom of this post, but I had to share her email missive with you.