24 November 2011

Happy Thanksgiving!

Take a moment today, and every day, to make a mental note of things you have to be grateful for. Then eat a lot of pie.


23 November 2011

Spend some time with Charlotte

Another bath fixture series I last saw as a prototype is the Charlotte from Brizo. As fond as I am by the RSVP, also by Brizo, the lines of it are a bit too Art Nouveau, a bit too heavily influenced by the Erte illustration that begat them.


I think the RSVP is drop dead gorgeous, but the RSVP dictates the room it's surrounded by and that's fine if you have a home built during the 1930s, but there has to be a way to bring some of that glamour into a bath that's not in a vintage home. Enter Charlotte.

Charlotte is a full line of fixtures and accessories that are available in the Chrome, Brushed Nickel, Polished Nickel and my favorite, Cocoa Bronze with Chrome highlights.







This is a fixture series that can play into a vintage setting, but at the same time, they can play well in more modern baths.

If you're in the market for new bath fixtures, give a thought to Brizo. You can see the rest of their fixtures on their website.

22 November 2011

Roasting a turkey; a Blog Off post


Every two weeks, the blogosphere comes alive with something called a Blog Off. A Blog Off is an event where bloggers of every stripe weigh in on the same topic on the same day. The topic for this round of the Blog Off is "It's Thanksgiving, so let's talk about food"
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There are few things in life that give me the kind of joy that feeding the people I love does. One of my great pleasures is to prepare a meal from scratch and to share the fruits of my efforts.


It kills me that my sentiments about food aren't shared by everybody and seeing the endless displays of convenience foods arrayed in grocery stores at this time of year sends me over the edge. Instant stuffing, instant mashed potatoes and the nightmare that is green bean casserole aren't fit for human consumption and I can't believe that those sorts of things end up on Thanksgiving tables all across this country. Scratch cooking isn't difficult, all it takes is time and attention to detail. The result is a meal that requires effort but the reward comes in knowing exactly what you're feeding your loved ones. Read the ingredients on a box of Stovetop Stuffing some time. Is that really the sort of thing you want to feed to people you care about?

The centerpiece of any Thanksgiving dinner is a stuffed turkey. If turkey's not your thing, a capon makes a perfect stand in. In either case, stuffing and roasting a large bird is a simple operation.

All photos from Martha Stewart

When you're buying a turkey, allow a pound for every person you're feeding. Most frozen turkeys, and even some fresh ones, are shot full of heaven knows what so that they remain moist during roasting. This sort of idiot-proofing is completely unnecessary and introduces a bunch of things nobody needs in his or her diet. Find a fresh or frozen turkey that has one ingredient, a turkey. You get bonus points if it came from a local farm.

Defrosting a turkey in the refrigerator takes a couple of days. And if you're late to the game and don't have a few days, there's hope. You can defrost a large, frozen bird in a couple of hours using cold tap water. The USDA's website has some terrific guidelines on safe thawing.

Once thawed, it's time to prepare your bird for roasting and a large part of that preparation involves making stuffing. Two days before you need to use it, cube the slices of a whole loaf of bread and set them on a baking sheet. Let the bread dry out and get stale. Again, in the interest of knowing what I'm feeding my loved ones, I use bread I baked myself. But then again, I'm a purist.

Making stuffing is easy and Thanksgiving is no time to get cute. Holding onto traditions is what Thanksgiving is for. I make the same bread and sage stuffing my mother and my grandmother always made. I have no doubt my grandmother learned it from her grandmother and when I make it now, I feel like I'm honoring the people who came before me and upon whose shoulders I stand every day. I don't follow recipes or measure things, I tend to cook by instinct and sight. The following instructions are meant to be adapted, but if you follow them as written you'll get a good result.

Here goes. Remove the giblets and the neck from the carcass of the bird. Put them in a sauce pan with four to six cups of water and boil them for 45 minutes. Add more water as it evaporates. After 45 minutes, remove from heat and add a teaspoon of salt, a teaspoon of thyme and a couple good grinds of black pepper. You just made turkey stock, congratulations. Fish out the organs and neck and feed them to the closest dog. Let your stock cool.

Melt a stick of butter in a sauce pan. Once the butter's melted, add about a cup of chopped celery (with leaves), a chopped half an onion (not a sweet onion) and about an eighth of a cup of chopped parsely (stems and all). Saute for ten to 15 minutes until the celery's soft but still firm. Remove from heat.

See how loosely packed that stuffing is? That's how it should look.

Take your stale bread cubes and put them in a large bowl. Pour the butter and sauteed vegetables over the bread cubes. Take about half the stock and pour it over the bread cubes, but add a bit at a time. Stir the mixture as you add the liquid. You want the bread cubes to be moist and sticky, but not sopping wet. Save the rest of your stock, you'll need it later. Preheat the oven to 325 degrees.

Make a chiffonade from 12 fresh sage leaves and add it to the bowl. Then add around a teaspoon of fresh thyme leaves and salt to taste. Stir and mix everything thoroughly. Set aside for the time being.

Take your now thawed turkey and rinse it thoroughly. Salt and pepper the inside of the bird. Then stuff it with the stuffing you've already prepared. Don't pack it too tightly. The goal is to fill the cavity, not to pretend you're stuffing a sofa.

A trussed bird ready for the oven.

Once stuffed, prepare the roasting pan. Line the bottom of the pan with whole celery stalks to form a rack of sorts. Roughly chop the remaining half onion and spread over the celery stalks. Set the bird on top of the celery and onion rack. Truss the bird's legs with cotton string. If there's a pop up timer in your turkey, remove it. They don't work very accurately and food safety is very important if you're roasting a stuffed turkey.

Tuck the wings under the bird before placing it in a roasting pan.

Pour around two tablespoons of olive oil over the bird. I eyeball everything so that measurement is approximate. You want to coat the entire bird, so use your hands to rub the oil over all of its exposed parts. Tuck the wing tips under the body of the bird. Sprinkle a teaspoon or two of salt over everything and set the roasting pan onto the lowest rack of your preheated oven. Every half hour that the bird's in the oven, brush it down with your remaining turkey stock. Don't skimp on the basting, the liquid that rolls off the turkey is what you'll be making gravy from later.

Toothpicks are the perfect way to pin down the skin around the neck cavity.

Use the USDA's guidelines for cooking times. Regardless of the amount of time it takes, a turkey has to be cooked to an internal temperature of 165 degrees. You have to have a meat thermometer to be able to read this temperature. No method other than a meat thermometer can tell you with any degree of accuracy when your turkey's cooked.

Take the temperature of the inner thigh and the thickest part of the breast, don't rely on a single probe and take care not to touch any bones when you're plunging in your thermometer.


About 3/4ths of the way through the roasting process, the bird will achieve the perfect color even though it's not fully cooked yet. Make a tent from aluminum foil and cover the bird, being careful not to let the foil touch anything but the roasting pan. The foil will keep the bird from browning any further and it helps to preserve some of the moisture being lost due to the hot oven.

When the bird gets to 165 degrees, remove it from the oven and set it aside. After five minutes, remove it from the roasting pan and set it on a warm serving platter. Let it sit for another 15 minutes before you carve it.

While the turkey's resting, take a fork and remove all of the celery and onion from the bottom of the roasting pan. Pour the remaining liquid into a sauce pan. Add a tablespoon of corn starch to the remaining stock that you made earlier. Mix in the starch and stock thoroughly. Keep stirring until the starch is dissolved completely. Add the stock and starch mixture to the sauce pan holding the drippings from the roasting pan. Bring to a boil while stirring constantly. As the liquid boils, the starch will make it thicken. Once at a roiling boil it ought to be done. Add salt to taste. Congratulations. You just made gravy. Turn down the heat to a slow simmer and cover.

Remove the stuffing from the now rested bird and put it in a serving dish. If you're planning to eat right away, set it out on the table. If not, cover it and put in the oven to keep it warm.

Carve the bird and you're done.

See? Easy. All you need is a willingness to put in the time and an awareness of what cooked food looks and tastes like.

It's these sorts of handmade meals that memories are made from and where traditions are born. As a personal favor to me this year; skip the prepackaged, cheater foods for Thanksgiving and make something from scratch. Thanksgiving's not a time for haute cuisine or edgy ingredients and techniques. Rather it's a time to eat the way your grandparents did. Simple foods prepared simply make for the perfect Thanksgiving dinner.
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Late breaking addition: I've been told that how to carve a turkey properly is a sticking point for a lot of people. Here's a video that explains and shows everything.








As the day progresses, a list will appear below with all of today's participating bloggers as they weigh in on today's topic. It's going to be an interesting day and passions are running high. And not just mine. Check out what bloggers from all over think about food.





21 November 2011

Reader question: whither goest farm sinks?

Help! I love the look of the farm sinks, but I don't like the look of granite. The salesperson at Home Depot said to have a farm sink, you have to have granite. Is this true, or what other counter top can be used? Thanks.

To quote a young Christina Crawford in Mommie Dearest, "That's a lie." I don't think it's a lie on the part of the sales person who told you that, I think he or she was just parroting back the Home Depot party line. Whatever the source of that bit of misinformation, it's patently untrue and it's pretty illustrative of the reasons not to shop in a home center for anything other than light bulbs and duct tape.

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The Home Depots of the world realized a long time ago that it's too expensive to train their employees adequately or to pay them enough to keep them around for long periods of time. The result of that incredibly short-sighted approach is the exact kind of advice you got about sinks. But hey, what's a little inaccurate information when there are a couple of bucks to be saved. Right?

Stay out of home centers for complicated purchases such as the one you described. There are independent plumbing showrooms everywhere who are anxious to win your business. The people who work there are paid a living wage and are rewarded for knowing what they're talking about. Find one near you and buy your sink there.

Before I get too far into this, the sinks you're referring to are called apron-front sinks by the industry. Referring to a those kinds of sinks as an apron-fronts as opposed to a farm sinks sends the message that you did your homework.

Apron-front sinks don't require that you use any specific kind of counter material, but they do require a specialized sink base cabinet. Retrofitting them into an existing kitchen is nearly impossible, even if you're getting new counters. This is not a weekend DIY project by any means.

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If you want to add an apron-front sink and not tear out your existing kitchen, go talk to an independent kitchen designer. He or she can help you figure out a way to pull it off tastefully and properly. You'll have to buy a new sink base cabinet at a minimum, so talk to a professional about how you can add a new cabinet without it looking like a band aid.

Once you settle on a sink and how to integrate it into your kitchen, go talk to a counter fabricator. Most counter fabricators deal with natural stone, solid surface and quartz composites. Many of them can handle other materials like concrete and wood too, just ask. Explain that you're going to use an apron-front sink and they will explain, clearly and factually, the sorts of things you need to keep in mind as you pursue this project.

You will spend the same money there that you would from a home center. But again, your money will go to a company that pays its employees a living wage, trains them and rewards them for knowing what they're talking about. A salesperson at an independent counter fabricator can answer all of your questions about how to handle an apron-front sink.

Between the plumbing showroom, the kitchen designer and the counter fabricator you'll be all set. You'll have information that's based on facts, you'll get personal attention and you'll spend the same (if not less) money than you would at a home center. Furthermore, you'll be pumping money into your local economy instead of exporting it to Atlanta or Mooresville, NC.

Home centers have their place, but that place is not selling and installing specialty products, as the misinformation you were given illustrates perfectly.

19 November 2011

Optical illusion Saturday

I haven't written about optical illusions in ages but a website, Mighty Optical Illusions, popped onto my radar this week and I can't get enough of this guy's site. He has thousands of illusions; visual, audio and video. Check out that site but I have to warn you, it won't be a quick visit.

Click on any of the illusions that follow and they will open in a larger size.

Mighty Optical Illusions is great at not only presenting these illusions, but explaining why and how they work. Here's a great example. Stare at this image for around a half a minute without blinking and it will disappear.


It disappears due to a phenomenon called the Troxler Effect. The Troxler Effect describes visual fatigue. Stimulus that isn't moving eventually disappears from human perception. The Troxler Effect isn't reserved for visual stimulus either. If you take a small piece of paper and set in on your forearm, you'll stop feeling it after the same half a minute, provided neither the paper nor your arm is moving. Pretty slick.

This animated .gif is beyond cool. Let it load and start its animation. Notice the speed of the dots. Then, take your hand, hold it up to your monitor and cover the center of the image. Notice how the dots speed up?


That's an amazing effect and it illustrates very clearly that human brains are utterly dependent on context and previous experiences to make sense of the world.


This one's called Dancing stars. When you get to this illusion, scroll your sceen up and down and the center star field seems to move. Not only that, the sides of the inner square seem to slant a bit, even though they're perfectly straight.

This is the illusion of the running faucets. Stare at this one for a moment or two and the taps will appear to be running.


If you look at this for long enough, it's actually, physically fatiguing. That's from your brain trying desperately to make sense out of this apparent movement.

I love illusions that appear to be animated even though they're not. Here's a really great one.


The illusion of movement is caused by something called saccadic movement. It's an evolutionary adaptation that allows eyes to focus. It's a bit of a paradox, but when an object isn't moving, it fades from view. Having eyes that move back and forth rapidly and involuntarily keeps stationary objects visible.

Speaking of illustrations that appear to be animated even though they're not, check out this one.


That's absolutely amazing.

Again, spend some time over at Mighty Optical Illusions, the guy pulls together some of the most mind-bending stuff I've ever seen.