Impostor at the Table
As he was preparing to place a pan of uncooked lasagna into the preheated oven, the German asked me what the difference is between the dull and shiny side of the aluminum foil. I have no idea, I said, admitting that this makes me a complete impostor for writing a food and drinks blog.
My cheeks had barely recovered from the scarlet burn of a few days prior, when it was brought to my attention that it is "l'entrecôte bleue" not entrecote blue (not just bleu, but bleue following the rules of French grammar). The translation from Yahoo's Babel Fish for l'entrecôte bleue is blue rib steak. But no food-and-drink writer should really say blue rib steak or entrecote blue which is neither professional nor elegant.
One can only hope that last week was not the week an editor from Food and Wine or Saveur stumbled across my blog. A first impression shadowed by such un-researched posting would surely forever doom me to scratching out blog entries in crayon on the paper tablecloth at the kiddie table.
But wait.
I am not a professional. I'm an unprofessional. A foodie, if you must, though I find it to be a silly word. Sure, I am ardent about, perhaps obsessed with, food and beverages (of the alcoholic sort, of course), but I am unschooled, lacking expertise. I am not an impostor, I am just a happily ignorant amateur learning along the way. If you will indulge me for a moment in analogy, I am bird watcher, not an ornithologist. And eventually my bird log will be filled with all sorts of edible and drinkable species and strange knowledge about their habitats, songs and mating habits.
Like, for example, why is one side of the foil shiny and would one place the shiny side up or down when covering a pan of lasagna about to enter a 375-degree environment? I am setting aside my binoculars (a.k.a. glass of bourbon) now to consult a field guide (a.k.a. the Web) on such a matter.
Hang on...
Aha! Found something on the Frequently Asked Questions page of the Reynolds' Web site:
Which side of Reynolds Wrap® Aluminum Foil should I use, the shiny or the dull side?
Actually, it makes no difference which side of the aluminum foil you use—both sides do the same fine job of cooking, freezing and storing food. The difference in appearance between dull and shiny is due to the foil manufacturing process. In the final rolling step, two layers of foil are passed through the rolling mill at the same time. The side coming in contact with the mill's highly polished steel rollers becomes shiny. The other side, not coming in contact with the heavy rollers, comes out with a dull or matte finish.
The exception is when using Reynolds Wrap® Release® Non-Stick Aluminum Foil. The non-stick coating is applied during manufacturing to the dull side of the foil. Always place the non-stick (dull) side toward the food.
Straight to the source, my friends. And now, never again will I be caught by that very question with my fancy panties down around my ankles. (Although really is that such a bad place to be?)
It seems that some of the learning about wine this past year has been sinking every so slightly into the gray matter in charge of my fermented-grape enjoyment. I picked out a tasty Italian wine to accompany the lasagna all on my own at Astor Wines and Spirits: Rosso di Montepulciano 2007 from Azienda Casale Daviddi. The wine expert told me I chose well and sent me on my way. Of course, I did have some help from the tasting notes: "earthy Tuscan red wine with aromas of leather, red berries and spice. A great choice for tomato-based pastas or cured meats." (Leather, red berries and spice sounds more like the copy from an Old Spice ad than from tasting notes, but it works.)
I was standing in the Tuscany section looking at Montepulcianos because I had been inspired by the sipping of an enjoyable Vino Nobile di Montepulciano 2005 from Tenuta Valdipiatta at Barcibo Enoteca on Amsterdam and 70th Street last Sunday evening. (I still love the wild boar on their meats list, but I think I have finally had so much "bleu" cheese that I need a break.) The pairing suggestions on the winery's Web site are "flavorful dishes, important entrées, red meat, game, roasts and aged cheese."
Also of note, this week, an excellent French wine: Bordeaux Superior 2005 from Chateau Feret-Lambert served between the lasagna and delicious home made tiramisu.
And now, my friends, I must go. I'm having cocktails soon with V. Because after all, it's not how many birds you can identify, but the good times you have along the way. Stay tuned! And in the meantime, enjoy a cocktail, or two, perhaps a classic Manhattan like the one featured in this photo taken by the German at Death and Company. The Manhattan is too big for the glass so the extra is chilled in a mini "decanter" on ice. Mmmm... maybe I'll make myself a Manhattan.
.jpg)
Disclaimer: The stunts in this blog are performed by an untrained unprofessional. Please attempt them at home.
As he was preparing to place a pan of uncooked lasagna into the preheated oven, the German asked me what the difference is between the dull and shiny side of the aluminum foil. I have no idea, I said, admitting that this makes me a complete impostor for writing a food and drinks blog.
My cheeks had barely recovered from the scarlet burn of a few days prior, when it was brought to my attention that it is "l'entrecôte bleue" not entrecote blue (not just bleu, but bleue following the rules of French grammar). The translation from Yahoo's Babel Fish for l'entrecôte bleue is blue rib steak. But no food-and-drink writer should really say blue rib steak or entrecote blue which is neither professional nor elegant.
One can only hope that last week was not the week an editor from Food and Wine or Saveur stumbled across my blog. A first impression shadowed by such un-researched posting would surely forever doom me to scratching out blog entries in crayon on the paper tablecloth at the kiddie table.
But wait.
I am not a professional. I'm an unprofessional. A foodie, if you must, though I find it to be a silly word. Sure, I am ardent about, perhaps obsessed with, food and beverages (of the alcoholic sort, of course), but I am unschooled, lacking expertise. I am not an impostor, I am just a happily ignorant amateur learning along the way. If you will indulge me for a moment in analogy, I am bird watcher, not an ornithologist. And eventually my bird log will be filled with all sorts of edible and drinkable species and strange knowledge about their habitats, songs and mating habits.
Like, for example, why is one side of the foil shiny and would one place the shiny side up or down when covering a pan of lasagna about to enter a 375-degree environment? I am setting aside my binoculars (a.k.a. glass of bourbon) now to consult a field guide (a.k.a. the Web) on such a matter.
Hang on...
Aha! Found something on the Frequently Asked Questions page of the Reynolds' Web site:
Which side of Reynolds Wrap® Aluminum Foil should I use, the shiny or the dull side?
Actually, it makes no difference which side of the aluminum foil you use—both sides do the same fine job of cooking, freezing and storing food. The difference in appearance between dull and shiny is due to the foil manufacturing process. In the final rolling step, two layers of foil are passed through the rolling mill at the same time. The side coming in contact with the mill's highly polished steel rollers becomes shiny. The other side, not coming in contact with the heavy rollers, comes out with a dull or matte finish.
The exception is when using Reynolds Wrap® Release® Non-Stick Aluminum Foil. The non-stick coating is applied during manufacturing to the dull side of the foil. Always place the non-stick (dull) side toward the food.
Straight to the source, my friends. And now, never again will I be caught by that very question with my fancy panties down around my ankles. (Although really is that such a bad place to be?)
It seems that some of the learning about wine this past year has been sinking every so slightly into the gray matter in charge of my fermented-grape enjoyment. I picked out a tasty Italian wine to accompany the lasagna all on my own at Astor Wines and Spirits: Rosso di Montepulciano 2007 from Azienda Casale Daviddi. The wine expert told me I chose well and sent me on my way. Of course, I did have some help from the tasting notes: "earthy Tuscan red wine with aromas of leather, red berries and spice. A great choice for tomato-based pastas or cured meats." (Leather, red berries and spice sounds more like the copy from an Old Spice ad than from tasting notes, but it works.)
I was standing in the Tuscany section looking at Montepulcianos because I had been inspired by the sipping of an enjoyable Vino Nobile di Montepulciano 2005 from Tenuta Valdipiatta at Barcibo Enoteca on Amsterdam and 70th Street last Sunday evening. (I still love the wild boar on their meats list, but I think I have finally had so much "bleu" cheese that I need a break.) The pairing suggestions on the winery's Web site are "flavorful dishes, important entrées, red meat, game, roasts and aged cheese."
Also of note, this week, an excellent French wine: Bordeaux Superior 2005 from Chateau Feret-Lambert served between the lasagna and delicious home made tiramisu.
And now, my friends, I must go. I'm having cocktails soon with V. Because after all, it's not how many birds you can identify, but the good times you have along the way. Stay tuned! And in the meantime, enjoy a cocktail, or two, perhaps a classic Manhattan like the one featured in this photo taken by the German at Death and Company. The Manhattan is too big for the glass so the extra is chilled in a mini "decanter" on ice. Mmmm... maybe I'll make myself a Manhattan.
.jpg)
Disclaimer: The stunts in this blog are performed by an untrained unprofessional. Please attempt them at home.
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