There are two people in this world - those who like to shop and those who don’t. I personally love to shop but I guess that’s a female thing. A good majority of men don’t like to shop. The only time they do is when they want something specific whereas women just like to shop even if they don’t have anything specific to buy. Of course that is a generalisation as I am sure there are plenty of men who just like to go out and shop and plenty of women who don’t.

When it comes to grocery shopping it is a slightly different story. There are many who like shopping except when it comes to buying groceries. It becomes a chore because it is something we have to do on a regular basis.

I like grocery shopping because I love food and I want to see the latest products. I am not very organized though. I generally go out without a list and then spend too much because of it. I am trying to get more organized though and write up what I need during the week on a whiteboard and then I transfer it to a piece of paper before I go out. The only problem I have with that is remembering to take the bit of paper with me before I head on out. So I am usually back where I started, with no list and spending too much.

I am thinking of getting one of those printable grocery list organizers where you just have to talk into the gadget and it adds the item to the list. When you are ready you just print out the list and off you go. 

Now that I think of it, I am still back where I started from as I still have to remember to take the list with me before I leave the house.

We have been travelling overseas and now that we are back home it is time to get this blog back on track. 

This weeks Blog of the Week is

Big City, Little Kitchen

I had saved this cooking blog to my favorites some time ago when I came across a fabulous recipe for Cinnamon-Crumble Coffee Cake.

Now this blog is written by Gena who lives in an apartment in Manhatten and she writes about her cooking and dining experiences among other related things such as her trip to Paris where she tells about her favourite eating and shopping expeditions.

The recipes are accompanied by photos that show the end result so you know what your recipe is supposed to look when it is finished.  This is something I really like as there are times when you look at your finished product and think, hmmmm not too sure that’s how it’s supposed to look.

There are just so many yummy recipes that are well presented  with easy to follow instructions.

I recommend that you grab a coffee and take a good browse through Big City, Little Kitchen and I know you will be inspired to try some of the great recipes. The hardest thing will be choosing what to try first.

In any discussion about what is the best cookware to use, the subject of heat distribution comes up frequently. Why is heat distribution such an important consideration in cookware?

Heat is Not Evenly Applied When You Cook

When you cook, it’s rare that the entire surface of your pan is exposed to the exact same temperatures. In a gas range, for example, the flames make contact with a specific portion of the pan first, which takes a larger portion of the heat. The flames then spread across the rest of the pan at a somewhat lower temperature.

On an electric range, you usually have concentric round burners which distribute heat more evenly, but which still have gaps between the circles which are exposed to lower temperatures.

Even if the heating surface could be absolutely uniform, the pan itself might be warped or bowed, which would prevent it from lying flat against the burners. Plus, there are the sides of the cookware to consider, which do not come into direct contact with the heat. Therefore, some parts of the pan will always be  hotter or cooler than the rest.

What Is Heat Distribution?

Heat distribution affects how well the cookware material passes the heat from warmer to cooler areas of the pan. Ideally, the transfer would work so smoothly that the entire surface of the pan reaches a steady, even temperature. In practice, flaws and imperfections in the metal can cause some areas to become much hotter than others.

How Heat Distribution Affects Your Food

When heat is not evenly distributed, your food can burn in some areas while remaining undercooked in others. This makes it very difficult to create an evenly cooked meal. For example, coatings may stick and pull away from breaded items, meats may become tougher than intended, or milks and sauces may burn and stick to the bottom of the pan, tainting the flavor of the entire dish.

Counteracting the effect of hot spots is a lot of work for a cook. You’ll need to stir liquids or turns meats and vegetables often to produce a well-cooked meal. A moment of inattention can easily ruin your cooking. Lack of good heat distribution also means you need to use higher heat to get the same effect, wasting energy.

Furthermore, since foods will be more prone to stick to the pan, cleaning up is more difficult as well. Scrubbing can damage protective layers of your cookware, reducing their longevity.

For all of these reasons and more, even heat distribution is among the most important features of high quality cookware. By investing in good cookware, you can get better results with less effort, while requiring less wasted energy and expense.

Not always, but generally it is mom who does the cooking in the family, so why not treat her to a new set of cookware or even an individual piece to add to her cookware collection. 

And if you think that cookware is impersonal for a mothers day gift, there is nothing stopping you popping a bottle of mom’s favourite perfume inside the cookware gift, or you can add a bottle of wine or some chocolates or flowers.

Mom’s always appreciate any gift their family give them, and remember if you purchase a good quality piece of cookware your gift will not only give mom pleasure on the day but will give her many years of useful service.

And why not take advantage of the free shipping offer on orders over $49.oo from MetroKitchen.com
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This cute set of 4 enameled logic cast iron serving kettles are made by Lodge Manufacturing Co.

Each kettle has an 8 oz capacity and I find them ideal when serving garnishes for fajitas and chili. I fill them with onions, cheese, cilantro, sour cream, salsa, cheese and other items to compliment whatever type of meal I am serving. They are also great for individual servings of soup, macaroni cheese and small servings of casserole.

Each kettle has pedestal feet and comes with side handles that make it easy to lift them or for passing around the table.

These kettles have all the properties of cast iron such as weight, look and durability and another great feature is that they have been pre-seasoned.

Visiting France or even dining at a fine French Restaurant and enjoying the rich foods is a dream come true for food lovers. After all, the entire concept of the restaurant began in France. If you don’t speak a word of French, however, the idea of ordering from a menu can be daunting. Here are some tips on reading a French menu that can help you order without embarrassment.

Some Easy Terms Found on a French Menu:

The good news is that so many of the French cooking techniques have spread across the world that you will recognize many of the basic terms used on a French menu. It’s no surprise that amuse-bouche are appetizers, or that the main course is called the pièce de résistance. Many have gotten to know the famous French dish, coc au vin (chicken in wine), and can recognize other dishes with those ingredients. Similarly, quiche, escargot, boeuf, and dessert pose no challenge. Even remembering the term for a menu is not difficult, if you remember that ordering from the menu is ordering à la carte.

Other French words are very close to the terms we use in English. For example, Café is French for coffee, porc is pork, and Le plat du jour is the special of the day. If you simply look over a French menu, you might be surprised at how well you can grasp the meaning of the dishes. Be careful of easily confused terms, however, like entrée, which means appetizer and not main dish in French, and legumes, which means vegetables and not beans or peas.

More Difficult French Menu Terms:

While reading some parts of a French menu are bound to be easier than you’d expect, there are sure to be some terms which are completely unfamiliar. It’s a good idea to familiarize yourself with the most common terms on the menu before you go into a restaurant. If you have allergies, you’ll want to be certain to recognize the French terms for those foods.

Aside from food names, you might also want to cover the terms for different types of menus, types of wines and other drinks, cooking and serving methods, and the names of various courses to make sure you’ll be able to order a meal you’ll enjoy.

Don’t be afraid to carry a French-to-English dictionary as backup. It’s better to take the time to look up the food you’re ordering than to have to pay for something that you won’t enjoy eating.

Finally, if you’re uncertain about any of your choices, ask your waiter for assistance. The chances are high that they, or someone else on the wait staff, can speak English.

It’s important not to let the language barrier deter you from having a fantastic French meal. The superb foods and wines are not to be missed, and the best meals are often served in restaurants with no English translation. By following these steps, you will be able to order an unforgettable meal.

Dutch ovens are probably one of the most neglected pieces of cookware available. They also produce some of the tastiest dishes of American cuisine. Warm, satisfying comfort food is what you can expect to enjoy when cooking with a Dutch oven. While these treasures of heavy duty, hearty cooking remain somewhat forgotten by the everyday household, their capabilities should not go underappreciated.

What is a Dutch oven?

Traditional Dutch ovens are made of cast iron and are preferred by cooks who enjoy meals with a slight smoky flavor. They are also excellent heat conductors and retain their warmth throughout the cooking process.

Most Dutch ovens feature a lid, a handle and three or four legs on the bottom. While the lid and handle are necessary, legs are an added benefit and offer stability and balance to the oven.

A Little Bit of History

It was an Englishman by the name of Abraham Darby who in the early 1700’s introduced the Dutch oven to England and its American colonies after spending some time in Holland researching the manufacturing process of this piece of cookware.

Dutch ovens were among the most important cooking tools for pioneers. Their innovative design allowed coals to be piled on top of the oven, as well as underneath, providing the same temperatures and ability to cook evenly as a standard oven, even for people moving across the Wild West in covered wagons.

Do I Need to be Camping to Use a Dutch Oven?

Dutch oven cooking is popular with campers and other outdoorsmen today, because it is a simple way to cook a vast array of foods when electric ovens and gas ranges are unavailable. Everything from full roasts to piping hot biscuits can be whipped up over the hot coals of a campfire with one of these ovens.

However, Dutch oven cooking is not only for intrepid explorers anymore. A good sized Dutch oven for indoor cooking is a flexible and practical cooking tool for any kitchen. The large size of these ovens makes it easy to cook a roast, whip up a batch of stew, or to use them as a deep fryer.

Aluminum or Cast Iron?

Aluminum ovens can be used the same way in which cast iron ovens are used; that is, they can withstand being set atop open fires or inside barbeques. However, they do not spread heat as evenly, and can make food taste bland and chalky in contrast to the slightly smoky flavor that a cast iron Dutch oven will produce. The main benefit of aluminum ovens is that they weigh less and are therefore easier to handle.

The Benefits of Dutch Ovens

For outdoor entertaining, Dutch ovens are a unique and delicious way to give your guests something to remember. Roasts, quiches, breads and scrumptious casseroles are easy to create with these timeless cooking tools. Why have another boring barbeque when you can cook an entire meal within the warm pot of a Dutch oven?

Larger cookware takes up a lot of room in a kitchen. That’s why it’s useful to have a single piece that can perform a variety of different tasks: roasting, frying, baking, simmering, steaming, and poaching can be easily achieved in a single pot.

Not only is a Dutch oven a great size for cooking, but it also makes meat that is incredibly moist and tender. Even cuts of meat that are typically on the tough side will fall off the bone when you use this time-tested cookware.

Seasoning Your Dutch Oven

If you have a cast iron Dutch oven then you will need to care for it like any other piece of cast iron cookware. This means that you will need to season it to protect it from rust and provide a non-stick coating for cooking. Note that this won’t apply if you have a cast iron Dutch oven that is coated in enamel or you have purchased your Dutch oven pre-seasoned.

1. Wash your Dutch oven thoroughly with soap and warm water using a scourer. If your Dutch oven is new it will probably have a protective coating to prevent rust so this step is a must.
2. Dry thoroughly.
3. Coat your Dutch oven in a thin layer of oil using either bacon fat, Crisco or lard. Ensure that both the inside and the outside of the pot are evenly coated as well as the lid.
4. Place aluminum foil in the bottom of your oven to protect it from oil splatters.
5. Place the pot and the lid upside down in the oven at 300F for up to an hour.
6. For optimal results repeat the process.

This weeks Blog of the Week is

‘Cook and Eat‘

This great cooking blog is written by Lara Ferroni and her style of writing and presentation of the recipes is excellent.  The recipes are accompanied by beautiful photographs of her mouthwatering creation.

If you love Udon noodles and want to give making them a go, then check out the post on ‘Udon with no shoes on‘. The part where you have to walk on the noodles -without shoes of course-turns making the noodles into fun.  Of course you can use a pasta maker if you have one, but as Lara says turn the exercise into a fun event and evenget the kids involved.

There are so many great recipes and another one that I was particularly taken with is the Three Cheese Cake.  Believe me if you are a cheesecake lover, then you will want to give this recipe a try, you won’t be disappointed with the result. And again, check out the fabulous photos of the finished cheesecake.

There is just so much interesting stuff to read on Lara’s blog and The Progressive Party is one that is full of great ideas for a neighbourhood progressive party and the recipe for Cheesy Rissotto Balls  from ’Jamie’s Italy’ is a great way to use up left over risotto.

So do yourself a favour and head over to Cook & Eat for a great read and some wonderful recipes.

Wild Things 1673 Chili Vinegar Donut

Anyone who likes their food hot and spicy will be completely familiar with the role that chilies play in cooking. The chili is a fruit of the capsicum plant and is well known for enhancing the flavor of foods and providing a ‘kick’ to a variety of dishes worldwide.

Chilies come in a variety of shapes and sizes from the small birds’ eye chili to the larger bell pepper. In general, the smaller the chili the hotter the flavor.

The Scoville Scale

The Scoville Scale is used to measure the heat level of a chili. It was developed by Wilbur Scoville in 1912 and has been refined in more recent years to provide a more accurate reading.

Each chili contains a chemical compound called capsaicin which is actually what produces the hot sensation we all know and love. The greater the concentration of capsaicin in the chili, the higher the rating on the Scoville Scale which is rated from 0 to 16,000,000.

The Habenero chili has always been considered to be the hottest of chili varieties with the Red Sabina Habenero having a Scoville Heat Unit (SHU) value between 3520,000 and 577,000. This makes it 100 times hotter that the Jalapeno. However, the title of the hottest chili goes to the Naga Morich with an SHU of between 970,000 and 1,040,000 making it more than 300 times HOTTER than the Jalapeno

One thing to note is that the heat level within different varieties can vary greatly and even chilies found on the same plant can have a different intensity level.

Interesting Facts

• Chilies are a fruit.
• In some South American countries, crushed and ground chilies are used to treat spider    bites and bee stings.
• Chilies were used as a weapon by Mayan warriors who would throw chili powder in the enemy’s eyes.
• Capsaicin survives both heating through the cooking process and freezing.
• Capsaicin triggers the brain to produce endorphins which are natural pain killers.
• Red Chilies are generally hotter than green.

Nutritional Value

Chilli is:
• Low in Saturated Fat, Cholesterol, and Sodium
• High in Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Potassium, Copper, Manganese, Dietary Fiber, Thiamin, Riboflavin, Niacin, Folate, Iron, Magnesium and Phosphorus .

Tips for Using Chili

• Ensure you wash your hands thoroughly using soap and water after cutting and using chili. Keep fingers away from your face to avoid burning your mouth and eyes.
• Most of the ‘heat’ of a chili is found in the seeds and membrane – remove these and your chili will not be as hot.
• If you find that the heat of a chili dish is just too much for you then drink a glass of milk, have some yoghurt or eat a piece of bread. Drinking water will only intensify the heat.

Some Common Chili Types