Make Your Own Marinades

This is the high season for grilling. It's also the time when good steaks, chickens and even fish can get dried out from too much grilling. What to do ? Marinate them. The best ones are the ones you make yourself. You can add favorite ingredients and create unique flavors . Best of all you won't have dried out meat.

A basic marinade consists f four parts. Vinegar or citrus for tendering the meat, flavorings of any kind, oil to give the meat some moisture and to hold everything together and a little salt. This las t is to make the meat more flavorful and juicy. Vinegars can anything from the basic red wine vinegar to s sweeter fruit infused one. I would suggest using an apple cider vinegar. i think this has a lovely taste and would add a little bit of sweet and sour tot he marinade.As for oil, simple light olive oil is the best and of course use freshly ground sea salt. Seasonings can range from anything like the fiery hot ginger to the mellow rosemary. I would think of adding garlic for some steak and pork marinades to give the meat more flavor and zest.Some grillers add their spins . Some put beer and bourbon in their sauces for a wilder flavor. Some add macerated fruit like peaches or oranges The flavor is up to you.

One of the most important parts in creating the perfect marinade are the rations. Always remember to add. Add one cup of vinegar or citrus to one cup oil plus a tablespoon of fresh ground sea salt. (you may vary the salt amount according to your tastes). then with the spices, i;d say go by the pinch and dash method. Whatever makes the most flavorful ten stick with it. .

A home made marinade is the great for this season's different cuts. make your ribs and filets unique by creating g a one of a kind marinade. It'll be the hit of the grilling season!!!

Odd Ice Creams

In Sunday's New York Times magazine section there was an interesting article about Humphrey Slocombe, a way out ice cream parlor that creates unusual flavors like Olive Oil, Salt and Pepper and Blue Bottle Vietnamese - a reference to that country's coffee. It seems to be going like gangbusters ,despite the bizarre flavors. If Humphreys Slocombe becomes more popular it may be influential here in the New York area or even become a chain .

The place was the brainchild of Jake Godby, former pastry chef at San Fran''s Coi restaurant. The creamery's name come from the two characters Mr. Humprheys and Mrs Slocumbe from the British classic and cult farce Are You Being Served? (Godby is kind of mocking chef Alice Waters for naming her restaurant after the french film Chez Panisse) The best way to describe Godby's work is comparing him to Tim Burton. Just as Burton's wacky and weird eye make for interesting movies Godby's odd tastes make for unusual and memorable ice creams. He's not afraid of putting anything in his flavors. , salty or sweet, lard or caramel. It's all there.

Some of the local reviews are interesting. the most favorite and popular is the Blue Bottle Vietnamese. There is also Jesus juice which is red wine and Coke mixed. (this may make for an interesting Slushie) along with peanut butter bacon. There is also a brown butter that has real bits of butter in it. I don't know how I'd deal with some of the flavors. I'm, strictly old school when It comes to ice cream (when I do eat it) although a beet based ice cream sounds intriguing. There's also Secret Breakfast which is bourbon and cornflake mix that I wouldn't mind sampling. (although it sound s like a meal at the Sheen household)

If you want some bizarre coolness this summer, and you're in San Francisco . head over to Humphrey Slocumbe. here you can experience a traditional summer treat with some new twists.