Quiche Questions

<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVFjG8E3sbJcBw-9IWed_Obqd7B8wzDfvM53cBokCFiyRgoWOGfTY4WtOTzqkx665wKqLoEKZsiD61y9U5A53Q9FQ8ew771T90ftzxlnpcW2xQTDrP55_uChY90tXnoBWU87S4SNWI7NiL/s1600/quiche0600.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVFjG8E3sbJcBw-9IWed_Obqd7B8wzDfvM53cBokCFiyRgoWOGfTY4WtOTzqkx665wKqLoEKZsiD61y9U5A53Q9FQ8ew771T90ftzxlnpcW2xQTDrP55_uChY90tXnoBWU87S4SNWI7NiL/s400/quiche0600.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">New pie weights about to be used</td></tr></tbody></table> After years and years of using dry beans or rice to weight a pie shell, I finally bought myself some ceramic pie weights. Wheee!<br /><br />My culinary reading group is about to discuss <i>The Man Who Changed the Way We Eat: Craig Claiborne and the American Food Renaissance</i> by Thomas McNamee so I decided to use the pie weights to prebake a pie shell for a quiche Lorraine according to Claiborne's <i>New York Times Cookbook</i>. There's quite a bit of information and admiration for this book in the biography I just read, in fact.<br /><br />So I <i>sort of</i> followed what Claiborne says to do. His NYT cookbook recipe differs in a couple of ways from the Julia Child recipe, particularly as she says there should be only bacon, not cheese, in quiche Lorraine. Further, Claiborne calls for onion cooked in a small bit of the bacon fat -- she doesn't even mention onion. I think I have always in the past made it her way.<br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLqsQISyA4YU25awv2kQ-rcFesS9UzbOutKkCdUhdmFRg4nbtHgE3LUo8AA31b0MusnacrbdSkVH3MPAE9SuVaMhFudCfACqw3stovtmSFIYCDscvbvFDGyu7pl9MAzzIsY4t_MOIxCyWn/s1600/quiche602.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLqsQISyA4YU25awv2kQ-rcFesS9UzbOutKkCdUhdmFRg4nbtHgE3LUo8AA31b0MusnacrbdSkVH3MPAE9SuVaMhFudCfACqw3stovtmSFIYCDscvbvFDGyu7pl9MAzzIsY4t_MOIxCyWn/s400/quiche602.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Quiche after baking for almost an hour instead of 25 minutes</td></tr></tbody></table>After the amount of time specified in the recipe (which I later verified is the same as Child's baking time), the filling was still absolutely liquid. I ended up baking the quiche for at least twice as long as the recipe says. The oven temperatures were definitely correct.<br /><br />Question 1: Does substituting skim milk for milk + cream make the filling take longer to set? The last time I made quiche, I did the same substitution so I'm not sure. I don't know how long I baked it.<br /><br />Question 2: Am I totally out of my mind if I made this with skim milk instead of cream? It seems to have worked before. What's the problem?<br /><br />Anyway, it wasn't terrible. It definitely wasn't burned or over cooked, either. Next time I'll use cream or make something else.

Quiche Questions

New pie weights about to be used  After years and years of using dry beans or rice to weight a pie shell, I finally bought myself some ceram...

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Who's Rational?

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJdGWfXetWOHXEToIi53gHPc9xFjGlhDfQ7bH9wY7yIhTL508a2RpURtkbZww-PbGTbpfCO3NjXd50CnnwmL5-EW8CUYET4CUH4fs2rEJj18xDMH_LGKposFEkgVqaol4YwNYD4CTDW37W/s1600/moss.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJdGWfXetWOHXEToIi53gHPc9xFjGlhDfQ7bH9wY7yIhTL508a2RpURtkbZww-PbGTbpfCO3NjXd50CnnwmL5-EW8CUYET4CUH4fs2rEJj18xDMH_LGKposFEkgVqaol4YwNYD4CTDW37W/s320/moss.jpg" width="210" /></a></div><i>Salt Sugar Fat: How the Food Giants Hooked Us</i> by Michael Moss provides an overwhelming insight: big food companies know much more about how humans choose food than anyone else (including academics). If any people still think that humans "intuitively" or "instinctively" choose to eat the foods that their bodies actually "need" -- they should read<i> Salt Sugar Fat</i>! Potato chips and soda aren't nature's most perfect foods, but they are carefully designed with the purpose of meeting a human's strongest cravings for (yes) salt, fat, and sugar. So are lots of other processed foods. Broccoli, we just aren't that into you. Our instincts stink. It's a good read with lots of data.<br /><br />I was thinking about several other books with coordinating insights about the issue of how humans choose what to eat, and how unlikely it is that our instinctive choices can help us achieve healthy lives, desirable body weight, and avoidance of nutritional maladies like diabetes. Also how hard it is to achieve these ends through rational self-control. Or government intervention. Or medical treatment.<br /><br />First, I thought about a book that's really not about food at all: <i>Thinking, Fast and Slow</i> by Daniel Kahneman. Decision making in the many humans the author has observed is far from the calm rational process that many people believe in -- especially diet prescribers! The last thing you heard, a major event that impressed you, or someone who was manipulating you have a much higher impact on your conclusions than you would prefer to believe. Overlay this with the evidence of direct manipulation of your love of certain flavors in <i>Salt Sugar Fat</i>. OOPS.<br /><br />Next, a very frequently quoted book: <i>Mindless Eating</i> by Brian Wansink PhD. As I read it a few years ago, I constantly thought about how the food industry had already learned what Wansink's research revealed. They kept their insights mainly secret and used their knowledge to make people eat more. In contrast Wansink presented his research studies as a set of insights that could help one create a strategy to eat less. Yes, we suck up more calories if there's a huge bowl of M&Ms than if there's a smaller one. We'll eat much more from a self-refilling bowl of soup because our eyes are fooling us. If someone takes away the piles of bones, people will eat more chicken wings because they lose track of what they are doing. Wansink's experiments are cited (often out of context) frequently, but reading the book really shows you how little control you have even when you think you're paying attention.<br /><br />The book <i>Why Some Like it Hot</i> by Gary Paul Nabhan is about evolution (though not going all the way back to our prehistoric ancestors and not particularly applicable to most urban westerners). He discusses traditional foods in some relatively isolated areas where the native people over time adapted to the available food supplies, and he describes how a change, usually a forced change, to a western and modern diet has harmed them, especially by causing obesity and diabetes. Among others, he explores the foods of the eastern Mediterranean island of Crete, Native American foods in parts of the southwestern US, and native foods of Hawaii. He describes some efforts where people have reintroduced foods of their recent ancestors. His research theme: "how food reflects the interaction between biological and cultural diversity." (p. 2)<br /><br /><i>The Omnivore's Dilemma</i> by Michael Pollan tackles similar themes from a different angle. His exploration of what the term "organic" has meant at various times offers an alternative view of what people think they are doing when they think they are rational.<br /><br />Science applied to nutrition is not new. <i>Perfection Salad</i> by Laura Shapiro describes the well-meaning but often misguided efforts of the late 19th and early 20th century women to create the new discipline that they titled "home economics." Shapiro illustrates how their efforts paved the way for mass-produced and highly processed foods to be accepted into the American diet, and how the longest-lasting achievement was pathetic "home-ec" classes that may recently have at last disappeared from junior high schools. (I sure remember Miss Gordon, our home-ec teacher!) These well-meaning advocates of scientific nutrition 100 years ago or so also tried to change lower class eating habits in American cities, especially among the very poor and immigrant communities, but people preferred to eat what they liked, not what someone told them was good for them. One amusing thing: how the same type of reasoning is going on now, and probably has never stopped since the era covered by the book.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHAQAUDccpo5LjqHtQ4Pf6RtzYfK0iB54gKrlVFmLVq5rE46dyZet8LOUNI9NRZL4caGy6ZErmrg1ei4rREVDm3dGKBNRJ5xAngoi4Uyvz54sBaIs4wWgYmeJeBQ60TFb0WYxymIjUVjDL/s1600/books.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHAQAUDccpo5LjqHtQ4Pf6RtzYfK0iB54gKrlVFmLVq5rE46dyZet8LOUNI9NRZL4caGy6ZErmrg1ei4rREVDm3dGKBNRJ5xAngoi4Uyvz54sBaIs4wWgYmeJeBQ60TFb0WYxymIjUVjDL/s320/books.jpg" width="320" /></a></div>When I read libertarian arguments about the freedom to choose whether to drink a 32 ounce soda or not, I wonder about the rationality of the writer. When I read about people who think they are on a "paleolithic" diet because their food choices become so rational and evolutionarily sensible, I suspect that they don't know about actual food history. Same for the fad for "intuitive eating" and a number of other claims about how our bodies can guide us to health. (<i>Against Autonomy: Justifying Coercive Paternalism</i> by Sarah Conly as reviewed <a href="http://www.nybooks.com/articles/archives/2013/mar/07/its-your-own-good/?pagination=false">here</a> sounds as if it has a lot of relevant material, but I haven't read it yet.)<br /><br /><br /><br /><br />

Who's Rational?

Salt Sugar Fat: How the Food Giants Hooked Us by Michael Moss provides an overwhelming insight: big food companies know much more about how...

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No to Dish Drainers

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEithIbGfOIzJnA5_jwobd_kbE6rNa9s_t0gyYrDU8yT5cOEUch47maO_I7qcjvrlU-AVZO-pbc9spSXIyELcQm8xsR9oqSzmomwwuD21Ky19pix18RgCjSczItvZVpMATX82ewM2hkTgaff/s1600/IMG_3014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEithIbGfOIzJnA5_jwobd_kbE6rNa9s_t0gyYrDU8yT5cOEUch47maO_I7qcjvrlU-AVZO-pbc9spSXIyELcQm8xsR9oqSzmomwwuD21Ky19pix18RgCjSczItvZVpMATX82ewM2hkTgaff/s320/IMG_3014.JPG" width="320" /></a></div>I have recently been informed that my aversion to dish drainers is even stranger than my dislike of bananas. Dish drainers, in my view, take up too much room and enable clutter to stay around. Without a dish drainer I am much more likely to put away little stuff instead of leaving it out. But I am open to suggestion so I bought a totally flat dish drainer made of silicone that can be rolled up when not in use. I'll see how it goes.<br /><br />Are dish drainers a fit subject for a food blog? I hope so. Cleaning up in any case is a consequence of cooking and eating, if not the real deal.

No to Dish Drainers

I have recently been informed that my aversion to dish drainers is even stranger than my dislike of bananas. Dish drainers, in my view, take...

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Art/Food Food/Art

I love painters who make images of food, and often write about their works here. The <a href="http://www.latimes.com/features/food/dailydish/la-dd-caitlin-freemans-modern-art-desserts-20130402,0,7214239.story">L.A.Times food section</a> just reviewed a book about making cakes and desserts with themes taken from many modern artists -- WOW!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzMeEf2809Pttx8es2qZv2l1Hf8sKsyToxLd8_96gUHDT9qEDH8wTBOLktp-NtqJiDMhIGoYOSE8dUOjoSwMcFgs9icB9oq8pcRI6dXKNnId6B8LdD528V9KD_ihxcPlH0DPSdO7hlgO-H/s1600/caitlin-freemans-modern-art-desserts-201304-001.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzMeEf2809Pttx8es2qZv2l1Hf8sKsyToxLd8_96gUHDT9qEDH8wTBOLktp-NtqJiDMhIGoYOSE8dUOjoSwMcFgs9icB9oq8pcRI6dXKNnId6B8LdD528V9KD_ihxcPlH0DPSdO7hlgO-H/s400/caitlin-freemans-modern-art-desserts-201304-001.jpeg" width="320" /></a></div><br />The author, Caitlin Freeman, must be incredibly patient -- just looking at the <a href="http://www.amazon.com/Modern-Art-Desserts-Recipes-Confections/dp/1607743906/ref=sr_1_1?s=books&ie=UTF8&qid=1364989862&sr=1-1&keywords=caitlin+freeman">amazon.com</a> "inside the book" page makes me think I'd never try one. The great thing is that the table of contents shown by amazon gives a little picture of each of her creations.

Art/Food Food/Art

I love painters who make images of food, and often write about their works here. The L.A.Times food section just reviewed a book about maki...

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Easter Eggs

<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlDtqnAQt6Y22u-bUeqdic1TJ_bnuEJSYpqxHMF1pps5RDJc1UUJWS86QNUkfA4exuQcGvHEAS3gk4vQH6sfIx-A5bRq5F_ZBVCvcpvFQfvynigls9xXnuFgEqp5-IzSfTPhzAyHkywcFl/s1600/easter.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlDtqnAQt6Y22u-bUeqdic1TJ_bnuEJSYpqxHMF1pps5RDJc1UUJWS86QNUkfA4exuQcGvHEAS3gk4vQH6sfIx-A5bRq5F_ZBVCvcpvFQfvynigls9xXnuFgEqp5-IzSfTPhzAyHkywcFl/s400/easter.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Alice, Delia, Miriam</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlv4EhZzNo3QIZgEKsL-orJGe8j7uYKizSmclJsJeStbWC4x9RvFU8yHE0pP3mb2Jx6Mt5WNbN5O6yUCykDL046QHP8P_klbEge7hQRp48c8NbQUIY6C4mDGbfkgwr5vPwVjA4ypQfgu6U/s1600/easter2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlv4EhZzNo3QIZgEKsL-orJGe8j7uYKizSmclJsJeStbWC4x9RvFU8yHE0pP3mb2Jx6Mt5WNbN5O6yUCykDL046QHP8P_klbEge7hQRp48c8NbQUIY6C4mDGbfkgwr5vPwVjA4ypQfgu6U/s400/easter2.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Delia</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmp_cLaOo4JlBIIRkZPi4X7qtIhMtmnXWIaB2jn7auo2kCOuul2n4MqYX3ap2nNTs6_E2aqsjruzItkZdYLmzzxbbEosCVdZBZ9f_ZuCoxemhUg3ig1VTFawSWFEIINHTN6EUU8qUhyp-2/s1600/easter1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmp_cLaOo4JlBIIRkZPi4X7qtIhMtmnXWIaB2jn7auo2kCOuul2n4MqYX3ap2nNTs6_E2aqsjruzItkZdYLmzzxbbEosCVdZBZ9f_ZuCoxemhUg3ig1VTFawSWFEIINHTN6EUU8qUhyp-2/s400/easter1.jpg" width="353" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Miriam</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1p7IOqJcvKfJkRwTOdhjEJBZJ4MK6E0tX9TJPdpyIeRnSTb0dstYCch5SN2PsXjgEwLnlyovzYwAW1CzgeSEUKafeWt9EbxokTke2HE9oqnpGO9qAh3Jz593kehVq74H6W1f6KwFTOOJO/s1600/easter3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1p7IOqJcvKfJkRwTOdhjEJBZJ4MK6E0tX9TJPdpyIeRnSTb0dstYCch5SN2PsXjgEwLnlyovzYwAW1CzgeSEUKafeWt9EbxokTke2HE9oqnpGO9qAh3Jz593kehVq74H6W1f6KwFTOOJO/s400/easter3.jpg" width="270" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Alice, Delia, Miriam</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivYj6eoMdwZxU6UYywdZbS2PiXWPBU70hu0nWjPkyR71dPeSv1nqJjpD9E5tU23PoG0Hd2wrxzhXcWBNokeSwLXQpaCLeDKW_Ws1rSMS_UnOUH7GVYT5SIyUdAvGQOADAuFjnpzfzOk2u5/s1600/easter4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivYj6eoMdwZxU6UYywdZbS2PiXWPBU70hu0nWjPkyR71dPeSv1nqJjpD9E5tU23PoG0Hd2wrxzhXcWBNokeSwLXQpaCLeDKW_Ws1rSMS_UnOUH7GVYT5SIyUdAvGQOADAuFjnpzfzOk2u5/s400/easter4.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Alice, Mae, Delia, Norbert (the Dragon), Miriam</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb0Lck-Bkc5uoYtgb_o5pFBdWmJlzbh1RB8pwGn0r8CSR_rs2gTQqKRY5e__249bf3RgXF6YboEcurDbr2bVNfBzI3M7nbBsrKC00e5_F-chGXP52HVJUeviKJWiIrunEH_xkQh7u7ZPMW/s1600/easter5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb0Lck-Bkc5uoYtgb_o5pFBdWmJlzbh1RB8pwGn0r8CSR_rs2gTQqKRY5e__249bf3RgXF6YboEcurDbr2bVNfBzI3M7nbBsrKC00e5_F-chGXP52HVJUeviKJWiIrunEH_xkQh7u7ZPMW/s640/easter5.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Just before we ate them for breakfast</td></tr></tbody></table><br />

Easter Eggs

Alice, Delia, Miriam Delia Miriam Alice, Delia, Miriam Alice, Mae, Delia, Norbert (the Dragon), Miriam Just before we ate them for breakfast

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Not just crab cakes

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNUKZnolGdvnvRjmA_t7ml1hmyCtideGwmc6vOJvMz5BqSPE4DTJ5tjcsMnfQEPwQpgZccgqY0Sv1R3PyCh5_VZIu5g73V2TCq_ohAMGFjRotwtCqMDQd-KIczAbVQ9OD5KmChzrAE-JGQ/s1600/baltimore3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="345" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNUKZnolGdvnvRjmA_t7ml1hmyCtideGwmc6vOJvMz5BqSPE4DTJ5tjcsMnfQEPwQpgZccgqY0Sv1R3PyCh5_VZIu5g73V2TCq_ohAMGFjRotwtCqMDQd-KIczAbVQ9OD5KmChzrAE-JGQ/s400/baltimore3.jpg" width="400" /></a></div><br />Baltimore's inner harbor is impressive, and home to a variety of dining places. So yes, I did eat crab cakes for dinner last night at an old-time restaurant called Phillips Seafood, which has been in that neighborhood for over 30 years, though mostly in another location. Now it's next to the really cool Barnes and Noble that occupies a former power plant, and incorporates all sorts of chimneys and other mechanical leftovers.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMeXUPODSQ1GEoGcltpTiGC0B3PBXuBIGAMHmbKKmz_ohKboh6LAXC5mEipTP8a09FqmiLVhUzmlKIBQE7HTE9O0DA2v-rOvvb2fjuZ32pgOYhzYwlOnxGyr8naX-A0rd0WWKNSBDqaUAC/s1600/baltimore6.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMeXUPODSQ1GEoGcltpTiGC0B3PBXuBIGAMHmbKKmz_ohKboh6LAXC5mEipTP8a09FqmiLVhUzmlKIBQE7HTE9O0DA2v-rOvvb2fjuZ32pgOYhzYwlOnxGyr8naX-A0rd0WWKNSBDqaUAC/s320/baltimore6.jpg" width="320" /></a></div>The inner harbor used to be unsightly and industrial, before becoming a tourist attraction full of shopping malls with not only seafood but also lots of chain restaurants. Once upon a time, the McCormick's spice factory was right on the harbor: just where our hotel now stands. I found the photo at right on the McCormick website, to try to picture how much the harbor has changed. I had always heard that the aromas of spices sometimes flooded the harbor area, though the aromas of many other industrial processes competed in a not so nice way.<br /><br />In the shopping mall that now stands in front of the hotel (where the shipping buildings stood in the old photo) there's now a McCormick spice store with a selection of spices from their various divisions in the US and internationally. This includes Zatarains New Orleans spices, Old Bay spices, and a number of others. They even have smell-o-vision; that is, a game where the aroma of various spices is presented as a multiple-choice challenge. Since they also fill the air of the shop with cinnamon (as sort of a memorial to the old factory) it's hard to pick out the challenging smells. I got 3 out of 4.<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCQTLqSOKlR0oiD6m_PSX3g44kQM1_dQGgUL-3sw9rkvIIwTWrxmOEHsXdzk_OQsSmAtq9uD9ASnFrgoQozDeb5aBmeNDQFTTZ5QqwfgLCI4uTE1sPiylSlmeo4Tf0rwcQSnqeYxxlyPhA/s1600/baltimore1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCQTLqSOKlR0oiD6m_PSX3g44kQM1_dQGgUL-3sw9rkvIIwTWrxmOEHsXdzk_OQsSmAtq9uD9ASnFrgoQozDeb5aBmeNDQFTTZ5QqwfgLCI4uTE1sPiylSlmeo4Tf0rwcQSnqeYxxlyPhA/s400/baltimore1.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgga9cDVJEmiUN42Rhu4hyphenhyphen0pypvV_f78fp1OAKRBbEla5z-resUlgXYsxKwk39aw8IB0Xbv-YH-LRQylgclQR_if1RyQ6Jw6lA62VaA9yqWDsxgJ_r9cV0zsZ1v0tEKZuUArnP1NRdat3b/s1600/baltimore2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgga9cDVJEmiUN42Rhu4hyphenhyphen0pypvV_f78fp1OAKRBbEla5z-resUlgXYsxKwk39aw8IB0Xbv-YH-LRQylgclQR_if1RyQ6Jw6lA62VaA9yqWDsxgJ_r9cV0zsZ1v0tEKZuUArnP1NRdat3b/s400/baltimore2.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">During the afternoon, I spent some time at the Baltimore museum, where there were a couple of recent works depicting food, or at least using images of food to make some sort of statement. I also ate fried clams in their restaurant. Full Baltimore experience.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXhOhjTM44gQBz2GdVX8rn0vksP90IkV1c6xcaHaPH8ZbFIw2pY6jqFQuvfxrDyR7FCdYFkjLuvpjKx61yMZQ6AYPPU1TdcIP47iLI0YHv-YKpOfKNgotKTvHdHdWh5K1or22YYWssG1XZ/s1600/baltimore4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXhOhjTM44gQBz2GdVX8rn0vksP90IkV1c6xcaHaPH8ZbFIw2pY6jqFQuvfxrDyR7FCdYFkjLuvpjKx61yMZQ6AYPPU1TdcIP47iLI0YHv-YKpOfKNgotKTvHdHdWh5K1or22YYWssG1XZ/s400/baltimore4.jpg" width="233" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Wade Guyton and Kelley Walker Inkjet Print on Drywall, untitled, 2011</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAhPY57RBX9VMkmD750BZZczUzKlchA0m65FWuDRLggw95VgEAmNRXkDycBGnarx_-zJxrJyQwNr8-tDIG91gdnW0iL5QQ5DTo93X322LudoMwRuKFAzEDcJgZahbIq6ATtEPxD-vwaxxh/s1600/baltimore5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAhPY57RBX9VMkmD750BZZczUzKlchA0m65FWuDRLggw95VgEAmNRXkDycBGnarx_-zJxrJyQwNr8-tDIG91gdnW0iL5QQ5DTo93X322LudoMwRuKFAzEDcJgZahbIq6ATtEPxD-vwaxxh/s640/baltimore5.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Rachel Harrison Inkjet Prints, also untitled, 2008</td></tr></tbody></table><br />

Not just crab cakes

Baltimore's inner harbor is impressive, and home to a variety of dining places. So yes, I did eat crab cakes for dinner last night at an...

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Continuing with "Jerusalem: the Cookbook"

<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtW5r1fz1PjH-letqoChodBmV5HIPBBO52-OrK8sgN14VVcQhfWwAEKIK2DW7wvRUVYH_KQqbjCQULlFYgsp8-WmmC-XPtvUCsqJkKLXcTnkQN6ebs7zmgvMRAKY9mJWQumZoYxwYRn6pM/s1600/meatballs2449.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtW5r1fz1PjH-letqoChodBmV5HIPBBO52-OrK8sgN14VVcQhfWwAEKIK2DW7wvRUVYH_KQqbjCQULlFYgsp8-WmmC-XPtvUCsqJkKLXcTnkQN6ebs7zmgvMRAKY9mJWQumZoYxwYRn6pM/s400/meatballs2449.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Ottolenghi's Kofte</td></tr></tbody></table>My record now stands at 8 recipes done from the <a href="http://regional-food.blogspot.com/2013/01/jerusalem-cookbook.html">Ottolenghi cookbook</a>. Every one of them was worth the effort!<br /><br />Earlier this week, I made his spinach salad with pita croutons, almonds, and dates. Another night I made the very simple roasted potatoes with prunes and caramel (which is clandestinely a version of tzimmes without any carrots). I served it with plain baked salmon filet.<br /><br />Tonight's dinner was Ottolenghi's kofte; that is, meatballs made from ground veal and lamb and quite elaborately spiced including toasted pine nuts. The sauce on the side is made from tahini, lemon juice, garlic, and ice water. My Israeli chopped salad with tomato, cucumber, lemon, and cilantro was better in total than each of its winter ingredients.<br /><br />Mujedara is the lentil dish that is a favorite of Ottolenghi -- I like the version from Hiller's Market that comes in a box, visible in the photo at upper right. Steve's, the maker, also offers great hummus and babaganoush. Maybe I'll try the recipe for Ottolenghi's mujedara some day.

Continuing with "Jerusalem: the Cookbook"

Ottolenghi's Kofte My record now stands at 8 recipes done from the Ottolenghi cookbook . Every one of them was worth the effort! Earlier...

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