A Couple Of Flintstone Steaks On The Grill This Fine Sunday Evening
Fun With Math, Word Problem
The Haywards are remodeling their bathroom. The contractor promises that he and his assistant, Ernest, can do the job in fifteen days. Ernest works three times as fast as the contractor. On Day Two, Ernest is stricken with an itchy mosquito bite and cannot work. The contractor hires Stan and Oliver, who together can work one-fourth as fast as Ernest worked. Stan and Oliver put the toilet in upside down. The resulting flood spreads to the kitchen. The contractor says that redoing the kitchen and replacing the drowned cat will take six times as long as the bathroom. The contractor fires Stan and Oliver and employs a team whose religious habits permit them to work only on days that begin with the letter “W.” The first day on the job, the team works ten times as fast as the contractor. Every day thereafter, it works half as fast as the day before. The Haywards divorce. Mrs. Hayward is institutionalized. Will the bathroom be painted by the time Mrs. Hayward gets out of the hospital?
Answer: Yes, but when she sees that it is painted Winter Green
instead of Green Winter, she will check herself back in.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved
Soaking Wood Chips In Beer For Grilling
Here is a secret. You can turn your gas or charcoal grill into a smoker by just using beer. Soak wood chips in beer before you fire up the grill. The beer will be imparted into your smoked food.
Soak wood chips in beer for at least 30 minutes. The wet wood chips will produce more smoke and flavor. Drain wood chips and sprinkle a handful of soaked chips over the hot coals when they are ready and covered with a white ash. Put the lid on the grill and wait for the smoke to start to pour out of the grill. Then place the food on the cooking grate.
For charcoal grills, position it so that the vent is on the side of the grill opposite the charcoal. This will draw the heat and smoke over the food and out of the vent.
For gas grills, when using wood chips with a gas grill, follow the smoker box instructions for best results.
A couple of handfuls of wood chips will provide 10 to 20 minutes of smoke, depending on how hot the fire is.
Keep the grill lid closed as much as possible to allow the smoke to fully permeate the food.
Always use heat-resistant barbecue mitts or gloves when operating your grill.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved
Another Culinary Debt To Thomas Jefferson 1789
Thomas Jefferson, then American minister plenipotentiary in Paris, asked a young friend visiting Naples to bring him back a macaroni machine. The young friend duly obliged, and the machine became the first of its kind in the United States of America when Jefferson returned home in September of 1789. It is unknown whether Jefferson followed the advice of the Parisian pasta maker, Paul-Jacques Malouin, who in 1767 had advised that, “the best lubricant for a pasta machine is a little oil mixed with boiled cow brains.”
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved
Tiny New York Kitchen wishes you and your loved ones a very Happy 4th of July!
Every once in awhile I get a request to make Runzas,a Nebraska favorite. I grew up eating Runzas and have made them for many many years. I had a recent request for them so I took three days out to make them. Yes, they are that labor extensive! Here they are filled and rising on my back porch.
5 Ways to Make the Most of Seasonal Stone Fruit
Ripen: Ripen peaches, nectarines and apricots at room temperature. Once ripe, they can be refrigerated for just a few days to help keep them at their best.
Speed Up: Speed up the ripening process by placing fruit in a brown paper bag on the counter, checking a few times each day.
Can: Preserve stone fruits by canning them (make jam, syrup or salsa) to enjoy the taste of summer year-round.
Dry: Bake or grill halves or slices at 200 degrees for about 3 hours, turning every 30 minutes or so, until dehydrated yet still soft. Store in the refrigerator.
Freeze: Lightly poach halved and pitted fruit in water (sugar optional), portion and freeze for later use in smoothies, baking, desserts or fruit sauce for pancakes.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved
A girl can’t be tied to her kitchen ALL of the time so once in awhile I decide to go out on an adventure. There are so many places in New York City to explore, but today I decided to head down to the ever so colorful Lower East Side (LES). The streets were filled with interesting people as usual and the cafes were packed. I walked by this wall on the way to Avenue B and felt compelled to take a photo of it.
Fresh Lemonade
How To Make Nose-To-Tale Lemonade!
Tossing entire lemons, peels and all, into a blender instead of just juicing them results in a frothy, thirst-quenching concoction that may ruin you for the regular stuff. The oil from the skin provides a serious flavor boost. Here’s how to do it: Wash 1 lemon and then quarter it. Remove the seeds and some of the thick pith at the ends and sides of the slices. Place in a blender with two tablespoons of sugar and some ice cubes. Cover with about 1 1/2 cups ice-cold water, and blend on high for a minute or so until smooth.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved
So many beautiful heirloom tomatoes at Grand Central Market!
