Insights, tips, and restaurant reports from CHOW editors and Chowhound.
Orange marmalade is a great condiment with cheeses and deli meats. Pour it over baked brie and top with salted nuts, or serve it with goat cheese. Use it in smoked turkey or hot ham and cheese sandwiches.
It’s terrific for glazing meats, especially pork and poultry. Mixed it up with an equivalent amount of dijon mustard to glaze a ham. Glaze pork tenderloin or shoulder with a mixture of orange marmalade, fish sauce, and sriracha chili paste. It’s great with Grand Marnier as a glaze for duck.
For a sophisticated tart, spread orange marmalade in a pre-baked tart shell and press in fresh fig halves and walnuts. Sprinkle a little brown sugar on top, and bake for a short while, until sugar melts and figs have softened (mnosyne). Or use it to glaze an apple tart: warm the marmalade until it spreads easily, brush or pour over the apple tart, and broil until the marmalade is bubbly and starting to char a little (cheryl h).
what can you do with orange marmalade
There are a few secrets to cooking perfectly seared sea scallops. The first is buying the right scallops. Most sea scallops out in the marketplace have been soaked in a solution of sodium tripolyphosphate, a process that helps to preserve them, and plumps them so they weigh more, explains Flyfish. These phosphated babies are wet throughout; if you try to sear them, they’ll just give off a ton of water and never form a crust. Beware–if you see scallops that are pure white in color, that’s a giveaway that they’re treated.
For searing, you want “dry scallops,” which haven’t been treated; they’re harder to find and more expensive. You should be able to buy them from a reputable fishmonger, or from a market with a good seafood counter. They’re often labeled “day boat” or “diver” scallops. Buy them and use them the same day.
Once you’ve found your dry scallops, don’t overcook them. Heat cooking oil in a pan until very hot. Hounds recommend using cast iron or stainless. Blot scallops dry, season with salt and pepper, and add them to the pan, placing them well apart. Cook for 1 minute, flip, and cook for 1 minute on the second side. They should have a nice brown crust on either side, and be just barely cooked through in the middle. Any further cooking tends to render them rubbery. Finish them with a squeeze of lemon, or deglaze the pan with a bit of wine or balsamic vinegar to make a nice pan sauce.
Why were my seared scallops so terrible?
Taylor pork roll (a.k.a. Taylor ham) is a homey favorite cold cut. It’s known as a New Jersey kind of thing, but it’s frequently available in any deli that sells Boar’s Head cold cuts. Taylor pork roll is a salty pressed and formed product that Balok says falls somewhere between Spam and Canadian bacon. Folks who move away from a source crave the stuff! If you get the whole roll, be sure to cut it thick, advises Balok.
Fry it up as breakfast meat. Or use it in sandwiches on a hard roll.
You can buy them through Amazon!
Ferrero’s Pocket Coffee is a sweet way to get a hit of caffeine. It’s a hard chocolate candy shell that’s filled with espresso–that’s a double caffeine whammy. Italian delis often have a display of Ferrero products, but Pocket Coffee’s available online, too.
Italian espresso filled candy
This Sunday’s New York Times boasts a remarkably food-savvy piece of op/art: Fairs Enough (requires registration). It’s an illustrated rundown of the most delectable fair foods from states as far-flung as Washington State, Vermont, and Texas.
From the “elegant” ham biscuit at the State Fair of Virginia to the frybread-based Indian taco at the New Mexico State Fair, the Times does a great job of running a nearly infinite gauntlet of fair food options.
An added bonus: the Times graphic is free of the penny-ante “oh, aren’t the locals fascinating” condescension that thoroughly permeated Slate’s recent feature on the Minnesota State Fair.
With its offensive colors and overlapping carnival-ride soundtracks, strolling through the midway is like taking a walking tour of one’s own headache…
Slate writer Ben Crair: have you never been a young person? Are you, in fact, an extremely angry 70-year-old man, who attended the fair in order to shake your ivory-handled cane in a trembling manner at the noisy, unsophisticated youth who seemed to swarm the grounds?
Attending a fair and then complaining that the midway is full of “offensive colors” is like going to an NFL football game and complaining that the fans are loud. Yes, the fans are loud. It’s a football game. And yes, the midway will have “overlapping carnival-ride soundtracks.”
McDonald’s will also sell hamburgers, and the sun will continue to be yellow.
The Today show’s recent feature on healthier choices for kids’ school lunchboxes provides a nice introductory primer for the burgeoning line of snack-y, grab-and-go foods produced by natural foods makers.
The days when health food stores sold nothing but mung bean sprouts and Tiger’s Milk Bars are long over. These days, there’s a brown-rice-compliant alternative to just about any crappy processed food one craves. Pepperoni pizza? Buffalo wings? Oreos? “Health food” has come to encompass all these choices, and many more.
Of course, even a vegan cookie made with all-organic ingredients is no stalk of broccoli. Junky health foods are still loaded with fat and calories, dicey at a time when the citizens of the world are unable to button their pants. And some of the products flying the “healthier choice” flag are still total crap. FritoLay’s line of Baked Cheetos are lower in fat than the old-school chips, but contain a potent stew of nasty ingredients like partially hydrogenated oil, MSG and artificial flavors and colors. And though Oscar-Mayer has been working on slimming down its Lunchables line, it’s still a convenience food with an inconveniently disal amount of salt, fat, and chemicals. But since I’m from the generation who got a double-pack of Little Debbies in the ol’ lunchbox, these foods seem to be a step in the right direction. Or maybe, I dunno, parents could consider just throwing an apple in the kid’s lunchbox, rather than a fruit-flavored snack.
‘Tis the season for preserving fruits and vegetables, and the food blog world is not going to let it pass unheralded. The most recent edition of Sugar High Fridays, a monthly blogging event, was devoted to canning.
Hosted by Delicious Days (recently selected by Time magazine as one of the Fifty Coolest Web sites), this event resulted in 53 submissions from food bloggers around the globe. Can these people can? Yes indeed!
The variety is impressive—from blueberry port chutney, to cognac-infused plum walnut jam, Seville orange and Calvados marmalade, and a jam of shallots, beer, prunes, and cocoa nibs (perhaps I am just impressed these guys managed to incorporate booze into their recipes). Interesting flavor combinations abound; apricot and roast pistachio; fig and sesame; nectarine and tomato,
Though perhaps most impressive is the entry of one Carl Tashian, who took on the task of canning 1,000 tomatoes. His landlord observed, “you have way too much time on your hands.” He also now has 72 quarts of canned tomatoes. That should keep him in sauce until next spring.
Corn mazes are big business for small farms these days. With the advent of computer-aided design programs (and tractors guided by GPS), the tall green labyrinths have gotten exponentially more complex over the past few years. However, most farms still stick with the usual Halloween themes of ghosts, pumpkins, and broomstick-riding witches.
However, a recent NPR Weekend Edition found a Massachusetts corn maze with something a little more au courant. Mike’s Maze in Sunderland, Mass. has found a way to attract both candy-apple-clutching kids and and their organic-cider-swigging foodie parents alike, by making a maze in the shape of a toothy, mallet-wielding Julia Child, backed by a fully loaded knife rack. And that’s not all; according to the website, additional entertainments will include “a potato putting course, tomato trebuchet, potato cannons and anything else we can throw in, maybe even the kitchen sink.”
After all, Julia is hot these days: two years after her death at age 91, she’s got a memoir on The New York Times nonfiction bestseller list, (requires registration) while Nora Ephron is working on a screenplay based on Julie and Julia, Julie Powell’s blog-born tell-all about her year-long, gimlet-fueled (and butter-drenched) attempt to cook every recipe in Child’s classic Mastering the Art of French Cooking. But will the ghost of Julia be lurking, chef’s knife in hand, behind those rustling stalks, ready to fend off any attempts to make her over into a cuddly, oversized date-movie mascot?
Derrick of An Obsession With Food wrote earlier this week that his blog was popular with the teen-n-tween crowd, according to Microsoft’s demographic analysis tool. “I’m skeptical that the next generation has so much passion for wine, homemade charcuterie, and fine dining,” he writes, doubting the accuracy of the tool (which predicts viewers’ demographics based on their search queries and Web page views).
While I’m inclined to agree that Derrick knows his readers better than an automated program could, it does seem like a lot of really young people are into food these days. Every time I blink there’s a new cookbook for kids on my desk, and grub-o-philic TV shows and books catering to college students (many of whom blog about food) seem to keep popping up. And just today, Slashfood reported that family-style restaurant chain Applebee’s has hired Food Network heartthrob Tyler Florence to develop some new menu items in a bid to increase the chain’s appeal among young folk.
Maybe Derrick is right that youthful ‘hounds are into different types of chow than their more seasoned counterparts (i.e. maybe the youngsters place less emphasis on traditional “fine dining”). But then there’s apparently a growing number of sommeliers who started developing their oenophilia when they were well underage. Is there really a lurking under-18 crowd in OWF’s readership?
What about here—any teenage CHOW fans out there?
The chemical acrylamide, a “probable carcinogen,” has been found in potato chips, and the news is disturbing enough to make food science writer Robert L. Wolke swear off the snacks for good.
“I love potato chips,” writes Wolke in The Washington Post. “Doesn’t everyone? But I have just thrown away half a bag of them, and I intend to buy no more.”
According to Wolke, acrylamide is created by chemical reactions that occur during the cooking process when foods with starches and proteins are heated. The amount of the chemical produced varies depending on cooking time, temperature, and other factors.
Although the word is out on what level of acrylamide consumption is hazardous, Wolke is switching from chips to nuts, just to be safe:
But why did I swear off potato chips, when the jury has barely begun to consider the hazards of acrylamide at potato-chip consumption levels? When no safe maximum level of acrylamide in human foods has been determined? Well, it’s a lot easier to quit potato chips than to quit smoking, and there are many alternative salty crunchy-munchies that can accompany my cocktail without endangering my health —at least not so far as has been discovered. So I switched to peanuts. Will their time come?
For more information about acrylamide, Wolke points to a survey of acrylamide levels in foods conducted by the Food and Drug Administration and new federal legislation that would affect how states and localities can regulate toxin levels in foods.