Category Archives: Good to know

Galloping through the inferno

I’ve been awfully busy of late, folks, but I wanted to let you know you are much on my mind. As soon as the Slattern’s Test Kitchen is back up and running and my eyebrows have filled in a bit more*, I’ll be right  back to sending out middling recipes especially suited for the lazy, the untalented and the indifferent. Until then, here’s a quick peek at my culinary role model, the one and only Galloping Gourmet, Graham Kerr, in his heyday — that is, before he went all vegan and stopped drinking and became uninteresting. A cautionary tale if ever I’ve heard one.

http://youtu.be/4mY4Qi7J4ag

* Important safety tip: Save that sixth glass of wine until AFTER you’ve flamed the Crepes Suzette.

The Science of The Chocolate Chip Cookie

 Reblogged from Baker Bettie:


There is no doubt in my mind that Chocolate Chip Cookies are the ultimate classic baked good and comfort food.  There is just nothing that compares to a warm gooey cookie right out of the oven.  And a few years ago I set out on a mission to develop the most perfect chocolate chip cookie recipe ever.  But this led to the question: What is my idea of the perfect chocolate chip cookie?  Well, I am all about contrasts.  So in my mind it needs lots of contrasts of textures and flavors.  And I created that for myself.  A thick, chewy on the inside crunchy on the outside cookie that has hints of caramel and salt with dark chocolate chips and toasted pecans.  (Sorry, but I will most likely not share this recipe.  I worked for a long time on it!!) But anyway, that was the start of my cookie business.  READ MORE.

The Slattern says:

This is Cookie 101, 201 and 303 the seminar all in one post. Everything you ever needed to know about the chocolate chip cookie but were too afraid, or as in my case too dumb, to ask. Have ‘em any way you want and don’t forget to scroll all the way down for Bettie’s recipe for the Slattern’s Kitchen Sink. Bettie RULES.

What the hell are they smoking down there?

I’ll admit I have been known to troll for repulsive recipes. It’s kind of my dirty little secret, and unfortunately the internet has allowed me to discover things so far beyond the bounds of decency you would not believe it — let’s just say the odd 1950s cookbook and Elvis’s grilled peanut butter and banana sandwiches are for pikers. Witness the following recipe for Crockpot Little Smokies (filed under “Southern Food”).

Ingredients:
2 packages cocktail wieners, little smokies
1 bottle (12 ounces) chili sauce
1 cup grape jelly

Preparation:
Combine cocktail wieners or little smokies in crockpot with chili sauce and grape jelly; cover and cook on LOW for 6 to 8 hours.

No, I am not making it up. Now listen, I know I’ve got some warm weather readers out there, and enquiring minds want to know. Is this for real?

The Marking The World Project

I stumbled upon this project and immediately marked my home state of Maine with the word beans though I suppose I might just as well have chosen Italian sandwich or fat-ass-in-a-glass. There’s a rich cultural heritage up there in northern New England. Anywho, if you’ve got a word and a story, why not make your mark?

Converting Temperatures

The Idiot’s Slattern’s Guide to Coping with Centigrade

Good news for modern man!

So this morning I was thumbing through the Good Book, the oracle of all knowledge and wisdom, the fountain of inspiration for Western man. I’m talking, of course, about Mastering the Art of French Cooking by Julia Child and those two French broads who don’t really count except as back up. Gladys Knight had her Pips, Diana had Flo and Mary, and the great Julia Child had Simone and Louisette, at least until volume two when Louisette quit the band (“creative differences” one supposes). Of course after that it was just a matter of time before JC went solo and the rest, as they say, is culinary history.

Before we talk temperature, a word about the queen. If you want to learn to cook properly, buy both volumes of her book. They are available in paperback or you can choose from an endless supply of used ones on AbeBooks. The writing is clear, the terms are explained and the content is pleasingly antiquated — folding brains into sauces, making cold beef in aspic, the content of quenelles (you don’t want to know). But above all the voice of Mrs. Child comes through strong and clear, and as you read, you hear her ringing, off-kilter delivery in every sentence, phrase, and mot. Food for the body and the soul. You can also dip into her TV show on YouTube.

http://youtu.be/LWmvfUKwBrg

Doesn’t that make you feel good? I’ll bet you weren’t making your omelette correctly, were you?

Anyways, as I said, I was grazing in Julia’s fields of gold this morning and ran across her instructions for converting temperatures. Now, I know it’s the computer age and we can all just Google up a conversion chart, but come the rapture, I suspect the web will be among the first things to go down. Of course, you’ll still be wanting to convert the odd temperature, especially if the Germans come out on top (and it appears they may well), and we’re all finally force-marched into the metric system. So here’s how:

Fahrenheit to Centigrade
Subtract 32 — Multiply by 5 — Divide by 9.
350 F:  350 – 32=318.  318 x 5=1590.  1590/9=176.67 (call it 175 C) 

Centigrade to Fahrenheit
Multiply by 9 — Divide by 5 — Add 32.
100 C: 100 x 9=900.  900/5= 180.  180+32=212 F (call it 200).

Coincidentally 100 C and 212 F are the temperatures at which water boils. So now you have also learned to boil water! This is the beauty of the Child approach.

Now, you’re on your own when it comes to that British Gas Mark business, though I think it’s based on shillings and crowns. If I ever figure out the difference between centigrade and Celsius, you’ll be the first to know.