Thank you, Mrs, for sending me on an interesting quest this week! Bet you didn't even know you did that, did you?
Pioneer Woman mentioned The Zuni Cafe Cookbook on her cooking blog in reference to brining. Our library has it and I have been enjoying it off and on all week. Cookbooks are the perfect kind of books to peruse while waiting for something else and it seems that's the kind of week I've had. Anyway, this is more than just a book of recipes. Judy gives a bit of culinary history and lots of reasons. Those who know me know I love to know 'why'!
I've always been dissatisfied with how my meat turns out - often dry or tough. Sometimes it's great, but not because I did anything to make it that way. Judy promises succulent and tender meat if I brine it. So now I've got some chicken breasts and a turkey chest brining in the fridge. The downside to all this brining is that we won't be eating any of this meat for several days. In the meantime there's always tofu! ;-)
After reading this cookbook, if I ever get to San Fransisco, I'll definitely want to eat at The Zuni Cafe!
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So, what does one do with fresh cranberries? Any ideas? O-town Organics gave us some this week. So far, I've boldly added them to my oatmeal.
The girls got to try persimmons!
I have a recipe for a cranberry relish that is really good but sort of defeats the purpose because of all the sugar. Grandma Rigel adds some to her applesauce while it's cooking (I cheat by heating up bottled sauce) and then adding chunks of oranges after it cools. That is really yummy stuff and says 'fall' to me.
I think you have a great idea with the oatmeal!
Tonight I brought home a couple of fuyu fruits - a lady in front of me at the produce market had a whole bagful and said they were good - they are a kind of persimmon. They were good. Really not any strong flavor, but mildly sweet.
I scored 9/12. Let's see how you do!
http://encarta.msn.com/quiz_140/Food_Facts_and_Fallacies.html
10/12 I thought twinkies lasted forever!
Yep, that's one that got me.
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