What Happened To Longevity

 Years ago appliances lasted forever. You could keep a stove or fridge for decades, Not anymore. Now it's considered lucky if they last five years. What's happened? What's going on with our kitchen ware?

This is what I have been thinking ever since my Magic Chef microwave billowed out  black smoke last week. I only had it for two and a half years.It was only a little ways past its' warranty. What happened? This was a brand that my mother picked for a stove that lasted close to sixty years. I thought for sure this was the case for the microwave. a long life for a microwave. I used it often but not every day.It was cleaned so there were no clogged vents to cause any problems. It seems that Magic Chef just used inferior materials. Yet what does that say about their other products? Will their fridges go on the fritz after two or three years of use? I wonder if these newer generations of ranges will last as long as the one we had.My microwave was replaced with Walmart's Home Essentials brand.

It looks the same as the Magic Chef and actually works better. It cooks and reheats better and in less time too. It's perfect for popcorn, leaving less unpopped kernels than the other.

It may not have the roomy height of the other but it does the width  which is perfect for my larger microwave pots. I just hope this one lasts more than two years. It does make me wonder about my fridge  which I've had for eight years and my oven for just over five. It could be that manufacturers are making inferior grade models so we can go out and  buy new ones every few years.

Why aren't today's appliances lasting like they used to? It's due to manufacturers seeming to want us buy new ones every two or three years. It's not quality anymore.It s how long will they function before they die on us,.

In Praise Of Chocolate Chips

  Chocolate chips rule as much as baking snobs hate to admit it. These tiny little morsels shouldn't be discounted. Their tininess can add a big impact and flavor to any dessert recipe.

Regular contributor Genevieve Ko knows this and wrote about the tasty nibbles in yesterday's New York Times Food section.It's partly for nostalgia's sake. How many of us always snuck a few while making homemade Toll House cookies? Yet there are other reasons too, namely composition. The bars that some chefs use is high in cocoa butter which makes it more fluid when melted. It's perfect for coating bonbons, look at that shiny , snappy shells coating truffles and caramel. However what works for candy making doesn't necessarily work for baking according to Jacques Dahan, president of the chocolate company Michel Cluizel USA. Bakers want less cocoa butter for baking chocolate.Cocoa butter may give the recipe more  fat but so does dairy add ins like butter and milk. It is also expensive which is why the mass produced chocolate morsels have less of it. They have more cacao solids instead. These also yield more flavor too. Also you need a stronger flavor when mixing the chips with other ingredients like you'd find in a brownie recipe. In a flourless chocolate cake they shine through the creaminess of the butter and the richness of the eggs. They also help bind the other ingredients together in absence of flour.

Another plus to using chocolate chips is that they hold their shape in a hot oven. They give structure and height to chunky cookies and banana bread. There's no worry of them melting and creating gullies in the treat's surface. It was Ruth Wakefield, a Massachusetts housewife who first created the chips in the 1930's and the cookies named after the famed Toll House Inn. She sold the idea to Nestle for only a dollar and since then other companies have copied idea. To be honest there really isn't  the best. They all taste good, They all bake well.Donald Wressell, an executive chef at Guittard Chocolate Company suggests sampling a wide range first.This is what pastry chef  Jacqueline Eng and owner of New York's Partybus Bakery, She feels like she is a bread baker first so she experiments with the sweet ingredients. She feels that approaching chocolate can be intimidating because you can deep dive into sourcing beans from other counties. The best way is to just taste them and decide what works. she finally decided on Callebaut 54 percent cacao pellets. However during the pandemic she used chocolate chips from her local grocery and still received compliments on her cookies. 

Chocolate chips rule. They are perfect for baking yummy cookies or tasty banana bread. It doesn't matter what brand is used, they deliver a great taste and texture.

The Fake Or The Real Thing

 Can a chicken be cloned? Or a filet mignon copied? They may someday soon and wind up in our supermarkets. It may sound like a science fiction story but it's true.

Regular contributor Kim Severson wrote about this new facet of the food industry in today's New York Times Food section. Cloning has been around for decades, and a form of it is interesting a number of people.Ms. Severson spent time at Upside Foods in San Francisco. The scientists there take healthy cells from chicken ad create cutlets that even taste better than the actual birds. They soon will be experimenting with beef and lobster. The idea for this came from Dr. Uma Valeti, a cardiologist who helped start the company in 2015. He was convinced that the same medical technology used to grow stem cells or repair a human heart  could now grow food. Now tissue engineers and scientists  in several countries are trying to transform stem cells in the pricey Wagyu steak, oysters and sushi-grade salmon. Nearly three billion dollars in investments are funding this , the money coming from such giants as Archer-Daniel-Midlands and the Brazlian meat giant JBS. Bill Gates and Leonardo di Caprio, a big environmentalist are also funding it as is the Agriculture Department and Qatar Investment Authority

Despite their potential good, lab grown meats have their down side. Opponents say that the process ignores both culture and nature. It could be scientifically risky,  creating potential allergens and untested byproducts.It could also create waste that would be a biohazard. Stem cell meats also ignore the time tested regenerative agricultural practices in favor of unproven gains of environmental gain. Alan Lewis, one skeptic who works for the Natural Grocers health food chain. He questions why eat this meat when you can have the plant based ones. The leap to consume synthetic protein seems entirely unnecessary. How does synthetic meat come into being? It begins with stem cells from an animal biopsy, an egg or even a feather. These multiply rapidly in a stainless steel tank called a bioreactor or cultivator. The cells feed on a complex broth that contains nutrients like carbohydrates and amino acids. There's also some type of unnamed growth factor that can turn into muscle fat or connective tissue.  Taste and nutrition are controlled by cell selection and the broth they grew in. Some find the meat tastes better than the real thing and chefs like Jose Andres and Dominqu Cren are behind it.Yet only one in ten Americans would try this while only a third in Britian said they would give it a shot.

Is cultured chicken, beef or lobster the food of the future? Possibly. If plant based burgers  can make it , then so can this,

Bahr's Big Time Moment

 One Super Bowl commercial can make or break a product. In this case there is a by  product that did well  and it's Bahr's the much beloved seafood restaurant in New Jersey's Atlantic Highlands. It's on the map any way thanks to its' great food and great atmosphere.

Bahr's has  been a part of the jersey shore for one hundred and five years.The original owners, Jack and Florence Bahr were not in the seafood industry. They owned and operated a small neck tie company in Newark's Ironbound or Dutch Neck section, The only connection to the sea was that Jack';s grandfather was a tall ships captain. After their business suffered several robberies, the Bahr's went south to the Highlands where they purchased a small boat rental company.The Bahr's and their four children sold bait ,rented towboats and cooked dinners for fishing parties that came down by the local train. Soon they were offering lobster and fish dinners.. The menu was expanded to include their famed Manhattan clam chowder along with dishes reflecting their German heritage. They have attracted all sorts of celebrities from the famed swimmer Gertrude Ederle to actor Ernest Borgnine in the fifties. Recently Bahr's was alluded to in Ronan Farrow's 2019 Catch and Kill: Lies, spies and A Conspiracy To Protect Predators. According to Farrow former spies used to meet regularly , discussing what to do with the author after his expose on Harvey Weinstein. The latest brush with fame is a Chevrolet commercial featuring Jamie-Lynn Sigler and Robert Iler reprising their Sopranos  characters Meadow and AJ Soprano  meet in front of the iconic sign and eatery.

Yet go to Bahr's not for its' celebrity cache but for the wide variety of seafood and German dishes. One of their best is the Manhattan clam chowder, a savory classic, rich with large ,chewy clam bits and redolent of herbs such as rosemary and sage. Another must have is their shrimp cocktail , an icy cold but flavorful appetizer of plump shrimp with cocktail sauce. I am also a big fan of their lobster.It's just good with  butter sauce, perfect with tender tail and claw meat. It's usually served with their homemade cole slaw and homemade biscuits. It's also great at Moby's served with a side of fries that you can also dip in the butter sauce. Keep in mind they also offer scallops along with flounder and salmon. Their chef has a creative streak, evident in his seafood chili , a mix of fish, tomatoes and clam broth and his lobster pot pie, a dish that brings you back to the Gilded Age. Puff pastry covers a creamy melange of lobster cream sauce, carrots and peas.They also have  a plate of wurst along with filet mignon and Florence's pot roast recipe. You may be too stuffed afterwards to enjoy a treat but Bahr's has a good selection of pies, cakes and creme brulees.

Bahr's has always attracted a good deal of attention .It s mainly for its' excellent seafood and home cooked sides. Go to this iconic restaurant for just that - not for its' refound celebrity cache.

 

Last Minute Valentine's Treats

There's still time to celebrate this day of love  It's easy to do even without going to a fancy restaurant. There are plenty of savory and sweet  treats you can whip up. 

You may not have the time to run out and get a lobster and then cook it. However you could make a yummy, lush shrimp dish with just the air fryer. It's just spritzing the seafood with an olive oil spray and them dipping them into a quick mix of garlic powder, salt, pepper and oregano. It's cooking them for only eight minutes at 350 degrees Farenheit. Serve them on lightly oiled and toasted Italian bread slices.Those slices can also be covered with a simple bruschetta using plum tomatoes, chopped onions and chopped black olives. A charcuterie board is a lovely and romantic way to celebrate the night . Have a variety of different crackers along with  regular and Genoa salami, along with pepperoni. Spreadable cheeses are always a nice addition too, so have a wedge of Brie and Camenbert(don't worry about having too much, all of this will make a nice lunch for tomorrow). Cornichons and gherkins finish it off. An impromptu barbecue under the stars is a great  get together if you're in a mild climate. Just have two burgers and dogs. along with two cold beers - or upgrade it with a split of champagne.

Sweet treats are also a welcomed gift. Chocolate fondue is a fun sweet, perfect for two. It's just melting dark chocolate with whole cream until it becomes satiny and smooth. Use fondue forks or even skewers to dip in everything from marshmallows to strawberries. Also have pound cake chunks and plain vanilla doughnut holes too.Sharing a hot fudge sundae is another romantic treat. The sauce is a delicious mix of dark chocolate chips evaporated milk, butter and a dash of vanilla. Spoon it over coffee ice cream and top with a good dollop of Reddi Whip for a frozen mocchaccino taste. You can also make the traditional hot fudge sundae with vanilla ice cream , sauce and whipped cream. Add sliced strawberries and bananas for more flavor. You could also layer on salted peanuts for a tin roof. If you're outdoors, think about a more sophisticated version of a s'more. Use good Valrhona dark chocolate with the marshmallows and place on chocolate graham crackers. You could add a sprinkle of candied ginger for heat and to cut the over sweetness.

Celebrate your love with the love of good foods. You have time to create these simple yet lush treats. Enjoy the night with them.

Last Minute Super Bowl Party Dishes

 Tomorrow is one of the biggest days  of the season for football fans. Yet thanks to all the precautions, many fans are having impromptu parties, inviting over only a close few. That means getting some good party grub together in a hurry. Don't worry. There are plenty of dishes.

You can never go wrong with wings. It's even better if you have an air fryer to quickly cook them. You can easily go with Tyson's already prepared wings. This saves the time of having to prep them or going out for specific spices.There are also chicken strips which are perfect with a variety of easy to make dipping sauces. Add some hot sauce to ketchup for a zingy flavor or toss in a dollop of honey to mustard for a good home made honey mustard sauce.Vegans can go with Impossible Chicken's plant based nuggets. What goes with these? Try Tater Tots in with a cheese sauce. Again these are made tastier by crisping them up in the air fryer. The cheese can be melted in the microwave. Use Velveeta which melts nicely. Save the cheese sauce for warmed pretzel nuggets. Sliders always are a fast and popular party favorite. White Castle has the frozen ones complete with buns as does Gardein with their vegan chicken ones. You can also make mini patties using ground beef and instant onion soup mixed together .For extra flavor layer on cheese and bacon.  Serve on Hawaiian rolls.

Those Hawaiian rolls are also good at creating a wide range of sandwiches. It's super simple to get a wide array of cold cuts and cheeses for a make your own sandwich. Have bowls of extras such as sliced pickles, tomatoes , lettuce and peppers. Set out bowls, of ketchup, mayo and mustard too. A bit more elegant offering is a charcuterie board.Include salami, prosciutto and mortadella along with a  couple of loaves of Italian bread. Let guests slie the thicknesses they want. Also have a good smattering of cheeses. Provolone is a good choice because it pairs well with the salume and cheeses but you can also have some cheddars and spreadable cheeses like Brie and Camenbert. You can set out a pretty array of different crackers to go with the cheeses too along with cornichons, , pickled peppers and black and green olives. What's a Super Bowl party without chips , salsa and guacamole? Homemade salsa is easy to whip up as is guacamole.Use fire roasted tomatoes for a richer flavor along with chopped onions and green peppers. The guac can be made with tomatoes and onion powder. drop in some lemon juice to keep it from turning brown.

These dishes can be put together in an instant for a last minute Super Bowl Party. They're fun ways of celebrating without hours of cooking or prepping. Try them and let the game begin!!

A Savory And Sweet Valentine's Day Meal

 You don't have to go to fancy restaurant for a delicious Valentine's Day meal. Everything from the main to dessert can be made in your kitchen. It's a fun cook that both can enjoy making.

Regular contributor , cookbook author and chef, Eric Kim created a menu in Wednesday's New York Times Food section. It's the perfect cooking for two, let new lovebirds get to know each other while long standing couples a nice reminder to check in on each other. His first course is a radicchio salad not cold, but warmed, perfect for a chilly February night. It's spiked with gooey cheese choices that melt well, You can either try Camembert, Brie or Taleggio cheese from Lombardy.It's very similar to the other too and cooks nicely. The radicchio will smell like Brussels sprouts or kale and the greens are taken off the stove top before the leaves wilt. A drizzle of sherry vinegar and honey gives it bite and sweetness, perfect with the cheese and counteracting the radicchio'd sharpness. The next dish is the luxurious beef Wellingtons' These are individual loafs not the grand one with a decorated crust.It's taking two filet mignon cuts and enrobing them in pastry. They cooked first and then brushed with Dijon mustard for extra flavor. Instead of adding pate de foie gras and prosciutto, standards in the traditional Wellington., Chef Kim subs in cremini mushrooms which are cooked in a combination of honey, an acidic red wine such as pinot noir or cabernet franc and cream. These and the filets are then encased in either homemade or store bought pastry dough and baked.

As with any Valentine's Day meal, the dessert is the star .Of course it has to be chocolate-y and Chef Kim does not disappoint with this recipe for no churn olive oil ice cream and hot fudge sauce. It's a riff on Atlanta's Ecco restaurant's sea salt olive oil ice cream. Use extra virgin olive oil for the oil to give it a fruity flavor.It's whisked with the sweetened condensed milk and sea salt. In another bowl beat heavy cream until it forms stiff peaks. A dollop of this is added to the condensed milk and olive oil mix and folded in. Repeat this folding to keep bubbles form forming. Once blended it's put into a container in the fridge. The hot fudge sauce is again made with sweetened condensed milk and two ounces of coarsely chopped dark chocolate. Microwave on high for thirty second increments. After the first time add a tablespoon of fruity extra virgin olive oil for smoothness. Transfer to a saucepan and cook over a low flame, stirring until smooth and glossy. Let the ice cream thaw for ten minutes before scooping into bowls and adding the sauce. You could add candied rose petals for more romance.

Celebrate your love and your love of cooking at home. There's nothing more romantic than a home cooked meal. Enjoy it and each other.