This is my blogchalk:
United States, North Carolina, Carrboro, English, Paul, Male, 56-60, All Music, All Food.

Subscribe to this blog in Radio:

Tuesday, October 22, 2002

Here is another pickle press (Tsukemono).  It holds 2 liters and costs about the same as the one pictured yesterday. I canned 8 half-pints of apple preserves this evening, using this Blue Book recipe: APPLE PRESERVES 6 cups sliced, peeled, cored apples   1 cup water  1 tablespoon lemon juice  1 package powdered pectin 1/2 cup thinly sliced lemon (about I medium) 4 cups sugar 2 teaspoons nutmeg Combine apples, water and lemon juice in a large saucepot. Cover: simmer 10 minutes. Stir in pectin; bring to a boil, stir- ing frequently. Add lemon slices and sugar, stirring until sugar dissolves Return to a rolling boil. Boil hard 1 minute, stirring frequently Remove from heat. Skim foam if necessary. Stir in nutmeg. Ladle hot preserves into hot jars, leaving 1/4-inch headspace. adjust two-piece caps. Process 10 minutes in a boiling-water canner Yield: about 6 half-pints. 9:54:37 PM    comment []

This press release is from July 5, 2001...but timeless. New York City Water Essential Ingredient For Bagel & Pickle Makers At Smithsonian Folklife Festival When Steve Ross of the Coney Island Bialy and Bagel Bakery was invited to participate in the Smithsonian Institute's 2001 Folklife Festival, he brought 36 gallons of New York City drinking water with him to ensure that his bialys and bagels would be the perfect examples of these New York specialties. When the New York City Department of Environmental Protection (DEP) heard that Mr. Ross was running low, because he had "loaned" some to the pickle and herring purveyors, Russ & Daughters, DEP air lifted another 20 gallons to the Festival on Friday morning. Members of the media are invited to visit the Folklife Festival, which is highlighting a wide variety of New York City life and society, and to sample Mr. Ross's superb bialys and bagels. (Named for the Polish city of Bialystok, the 'bialy' is of Jewish-American origin. A Bialy is a fairly large (about 6 inches across) chewy round yeast roll. Somewhat similar to a bagel, it has a depression rather than a hole in the center, and is sprinkled with chopped sauteed onion before baking.) And wouldn't you know, Mimi Sheraton has already written a book about bialy. A recipe reveals that the indented centers can be produced by a shot glass during the final rise. Unlike bagels which are shaped, bialys are cut from a rolled cylinder of dough.  No steaming, or boiling, of the dough is done either. Here you can see the indentation put to good use... 6:39:55 AM    comment []