Sunday, 01 April 2012

  • Rio Grande Vegetables

    ENTRY #19
    1204.01


    A couple of years ago, I picked up a few cans of "Rio Grande Vegetables." This was part of a product line from Del Monte called "Savory Sides," and this particular selection was pinto beans, tomatoes, corn, and green chiles in a spicy sauce.

    I really liked them. Unfortunately for me, I think I discovered them right about the time that Del Monte was discontinuing that product line, because I haven’t seen them in stores since.

    Needless to say, I was more than a little disappointed. I kept a label from one of the cans, so I know what was in this particular mix. What I didn't know was how to combine everything correctly so that I could create my own version. Until recently, that is.

    Not too long ago, I was looking through my pantry, and I happened to reach for a can of Ranch Style® brand beans. Lisa Fain (otherwise known as The Homesick Texan) has described them as pinto beans in a chili sauce. In fact, she was the one who piqued my curiosity into trying them when she posted a recipe for a clone version of these beans on her blog.

    As I was looking at that can, everything started falling into place, like the tumblers of a combination lock lining up. Suddenly, I knew how to recreate Rio Grande Vegetables -- and the best thing was, I had all of the ingredients on my shelves.

    Now, if The Homesick Texan were recreating this, she would probably be doing everything from scratch. There is nothing wrong with that, but my primary interest was seeing if I could recreate the taste as accurately as I remembered it.

    So without further ado, I present for your enjoyment:


    RIO GRANDE VEGETABLES


    Ingredients:

    2 Cans (15 oz.) Ranch Style® brand beans
    1 Can (16 oz.) Whole Kernel Corn, drained
    1 Can (10 oz.) Ro*Tel® Tomatoes And Green Chiles

    Optional:
    1 Can (4 oz.) Diced Green Chiles or Diced Jalapenos


    Procedure:

    1. In a 2-quart glass bowl, mix together the beans, corn, and tomatoes. If necessary, use some of the liquid from the corn to get all of the sauce out of the bean cans.

    2. Once you have everything thoroughly blended, taste. If you think it needs a little more spice, add the can of diced green chiles. If you think it needs a lot more spice, add a similar size can of diced jalapenos. And if you consider yourself a chile head, add both.

    3. Cook in the microwave for three to four minutes, or until thoroughly heated. Serve with your entree du jour.


    Now, when I tasted everything after stirring everything together, I thought I hit the mark in matching the taste of Del Monte's product. And I thought it was spicy enough as it was, so I didn't add the green chiles.

    Have you ever tried creating a clone recipe of your own?


    -30-

Monday, 20 February 2012

  • A Crumb Of An Idea

    ENTRY #18
    1202.20


    This is more of a hint than an actual recipe. It's one of those things that I more or less stumbled across, and suddenly realized, "Hey! this is a great idea!"

    This came to me when I was first reading Midnight Munchies by Diane Morgan. A number of recipes in this book call for the dish to be topped with breadcrumbs, or cracker crumbs, or something similar prior to a quick run under the broiler.

    Now, I have found that you usually need bread to be just a little on the stale side to be able to properly turn it into breadcrumbs. And most of the time, I tend to finish the loaf before that last slice or two can get properly stale.

    At the same time, I was finishing a big bag of tortilla chips, and of course, all that was left were those bits and pieces that are somewhat larger than crumb size, but are way too small to even try using with a dip. (You would end up with more dip on your fingers than on the chip.)

    That's when I came up with the idea of a crumb mix. Whenever I get to the bottom of a bag of chips, be it tortilla chips, potato chips, or whatever other kind of chips, or when I have a few broken crackers remaining in a sleeve, I thoroughly pulverize them, whether by hand or by using a large can. I then pour the resulting crumbs into a container for later use, and once it's sealed, I give the container a good shake or two to mix everything together. I call this mix of crumbs "Denny." (Unless you're from Louisville or surrounding environs, you probably don't realize just how funny this is.)

    Whenever I make something that calls for some kind of crumbs, I scoop out the needed amount, and use as directed by the recipe. I've also learned that when I use something from this mix, it's usually a good idea to reduce or even eliminate the amount of salt called for in the recipe. The blend of crumbs is quite salty all by itself; you don't need to add any other salt to whatever you make be cooking.

    Now that I have this nice big container of assorted crumbs, I need to find some more uses for them. There has to be more uses than topping macaroni and cheese or a noodle casserole.


    -30-

Sunday, 01 January 2012

  • Just A Slight Surprise

    ENTRY #17
    1201.01


    First, I trust any and all who may be reading this had a Merry Christmas, and is enjoying New Year's Day. I went to my parents' house for Christmas (a four-hour drive), and while I was there, I mentioned to my dad how much I was (slowly) enjoying the chocolate-chocolate chip cookies they had sent. I then asked the question that had been in my mind since they sent me that first batch of cookies for my birthday:

    "Dad, where did you get that recipe, anyway?"

    His reply caught me just a little off-guard. "It's your recipe."

    WHAT? [Sound FX: scratching of a record needle]

    I asked Dad to elaborate, and apparently, this was something that I had created when I was still living with my parents. When I moved out, I had left behind an index card with the recipe written on it.

    This was a little surprising. I have created a recipe for chocolate-chocolate chip cookies. My recipe started with the recipe for Toll House Cookies that Nestle puts on every bag of its chocolate chips, and I started modifying from there. This must have been an early version of my recipe, though, and I think Dad must have done some more modifying of his own. As I mentioned previously, I don't put nuts in my chocolate chip cookies, whether the dough is chocolate or not. Dad, on the other hand, almost always puts nuts in his cookies.

    I'll take his word for it that this was my recipe, even if it has evolved somewhat. When I compared it to the recipe I currently have, it appears to be a case of evolutionary branching.


    -30-

Friday, 25 November 2011

  • Chocolate Chocolate Chip Cookies

    ENTRY #16
    1111.25


    I love chocolate. That's probably no big secret, but I thought I should state this for the record before I continue.

    Several weeks ago, for my birthday, my parents sent me a package of chocolate chocolate chip cookies. And a little over a week ago, they sent me another package of cookies; this time with a loaf of my mom's homemade sourdough bread.

    Now, these cookies will last a long time. I will eat only one at a time, and days can go between my delving into the cookies. I like to savor them; to make them last as long as possible. And I suspect that when I visit my parents for Christmas, I will more than likely be taking some home with me.

    I was feeling a little generous a few days ago, and I shared one with Angel, a friend of mine who is one of the librarians at my local library. Angel loved the cookie, and I told her that I would get the recipe.

    So, I emailed Dad, and asked him for the recipe. The following day, it was in my inbox. I printed a copy for Angel, and then I decided that I might as well share it here, too.

    Now, I am printing this recipe just as Dad sent it to me. I do not put nuts in my chocolate chip cookies. The way I see it, if you can put nuts in your chocolate chip cookies, it means that you haven't put enough chocolate chips in it. I might occasionally put something like toffee chips or butterscotch chips in the cookies, but never nuts.



    CHOCOLATE CHOCOLATE CHIP COOKIES


    Ingredients:

    2-1/4 cups All-Purpose Flour
    1 tsp. Baking Soda
    1/2 tsp. Salt
    1 cup Butter, softened (2 sticks)
    3/4 cup Sugar
    1 cup Light Brown Sugar, packed
    1/2 cup Cocoa Powder
    2 tsp. Vanilla
    2 Eggs
    2 cup Chocolate Chips
    1 cup Nuts, chopped


    Procedure:

    1. Preheat oven to 375 degrees.

    2. Stir flour with baking soda, cocoa powder and salt; set aside.

    3. In large mixing bowl, beat butter, sugar and brown sugar at medium speed until creamy.

    4. Add vanilla and eggs, one at a time; mix on low speed until incorporated.

    5. Gradually blend dry mixture in creamed mixture.

    6. Stir in chocolate chips and nuts.

    7. Drop by tablespoon onto ungreased baking sheet. Bake for 10 minutes.


    YIELD: Approximately 6 dozen cookies

    (As I have said, I have not made a batch of these yet, so the yield is only an approximation. I am basing my guess on the yield from other chocolate chip cookie recipes I have used.)


    -30-

Tuesday, 22 November 2011

  • Thanksgiving Turkeys And The People Who Love Them

    ENTRY #15
    1111.22


    First of all, I want to state clearly and for the record that most of this entry is something that I am sharing, with the original author's permission.

    The author in this case is Ellen Byerrum, the author of the "Crimes Of Fashion" mystery novels. (If you have not read any of them, I would highly recommend them, but I'm getting off topic.) Yesterday, she reposted an entry on her LiveJournal that she wrote a year ago. I read it when it was originally posted, and when I read it again yesterday, it was just as jaw-droppingly funny as the first time I read it.

    As I said in a comment I left on her LJ, this is too good not to share with as many people as possible. And while it is PG-rated, I don't know if this could make it to the IRLF front page. So, with Ms. Byerrum's kind permission, I am sharing it with you here.

    [NOTE: I had to make a few minor changes in formatting to make things look as they did on her site. Everything else remains the same.]

    Originaly posted at http://ellenbyerrum.livejournal.com/25231.html


    Thanksgiving Turkeys And The People Who Love Them

    This week in honor of Thanksgiving, I am reposting a piece I wrote last year. Why? Because I really can't think of Thanksgiving without turkeys and I can't think of turkeys without remembering one of the stranger and funnier interviews I had as a safety reporter. It's always been a good conversation opener, or closer. (It could also be subtitled The Sex Lives Of Turkeys.)

    Some years ago, when I was reporting for a DC trade journal, I interviewed an ergonomist who described to me possibly the worst job I can imagine. On a turkey farm. This job is just one small step, possibly the first, on the long road to getting that tasty roast turkey on your table for Thanksgiving dinner. On my beat, I covered the Occupational Safety and Health Administration, workplace injuries and job-related stress and violence, and I regularly learned about terrible jobs. This is certainly in the top ten terrible jobs of all time. And I guarantee you, whether you're employed or not and whatever it is you do for a living, you will be thankful you do not have this job.

    My story was never published. Anything that smacked of a smirk was frowned upon at this publication, and my editor said that although my story was fascinating, there was no way he would ever print it. Nevertheless, I have always wanted it to see the light of day, beyond entertaining friends during cocktail hour. This story is rated PG-13, and it's about turkeys and before they ultimately get turned into dinner, so stop now, if you're easily offended. Or a vegan. I will try to use euphemisms where I can.

    Turkeys: An Ergonomics Challenge

    Ergonomics is basically the science of fitting the workplace environment and equipment to the worker to maximize comfort and safety. It's not just about office chairs and keyboards; it can apply to any workplace, and ergonomic solutions can be creative, as my informant demonstrated. To preserve his privacy, I'll just call the ergonomist in this story "Ian."

    On one of his first jobs after graduating with his degree, Ian was called in to address injuries being suffered by women working at a turkey farm in Canada. The female workers reported chronic shoulder and wrist injuries. The stressful part of their job was holding the tom turkeys firmly with one arm, while with the other hand manually "encouraging" them to "donate" their sperm in order for the turkey hens to be artificially inseminated. It required a willing turkey, a supple wrist and a little glass tube. The women's job title was probably something like "sperm collection technician." But what did these workers call themselves? TURKEY JERKERS. Well, duh, as they say.

    So why do we need turkey jerkers? Why not just let the turkeys do what comes naturally to create young turkeys, you may well ask? I asked that question too. According to Ian, apparently the toms are very aggressive in their mating, and they tend to scar the poor hens with their talons. Better to lend nature a helping hand. Ian also noted that the workers' problems were exacerbated because -- well, the tom turkeys really enjoyed this part of the process. So much so that after making their donations, they would line jump to take another turn with the turkey jerkers. But the second time, that tom would take much longer to deliver the desired results, if at all. Bad for productivity -- and the women's wrists. (The turkeys didn't seem to mind.) There was no system to determine which turkeys had already had their fun for that day. And to make it worse, Ian said, the tom turkeys were huge, up to fifty pounds apiece, and very excitable, while most of the workers were petite Asian women. With sore shoulders and aching wrists.

    Obviously, it was in the best interest of the employer and the workers (and the turkeys) to find a better way to do this job and keep these women from sustaining musculoskeletal disorders (MSDs). After all, how many people, even in these recessionary times, are willing to do that job for a turkey? ("Not I," said the little red hen.) And for the Washington, DC attorneys who argue that up is down and night is day, and there are no such things as work-related MSDs, just save it for the turkeys, guys. Okay?

    Now, if I had ever thought about it, which I hadn't, I would have assumed there was some high-tech machine that handled turkey sperm donation. For all I know, at present there may be some kind of space-age SpermGizmo that does the job. And I hesitate to consider what happens in the rest of the animal kingdom. We'll leave that up to The Nature Channel. But these women at the turkey farm were doing it all by hand.

    Ergonomic And Creative Solutions

    Ian set out to find a solution. A couple of fixes to address the shoulder injuries seemed relatively easy. He had stands constructed so the big wiggly birds could rest on them, instead of the tiny women struggling to hold them up. He devised a labeling system -- birds now wore colored rings around their necks to determine whether they had donated that day, so they could be separated from the rest of the turkeys waiting their turn.

    But how to alleviate the wrist injuries? Ian put his mind to it and the lightbulb clicked on. Remember, ergonomics is finding an effective solution to the problem, whatever it takes. He went to an adult "specialty" store, named something like the "Pink Pussycat," where everyone wore tight black leather outfits and showed a lot of bare flesh. Except Ian. He was wearing his best suit. He wasn't there for posters of pretty hens to entice the toms. He asked for two dozen -- let's call them "personal massagers." Needless to say, the sales clerk was impressed.

    "Two dozen? What on Earth are you going to use two dozen for?" the clerk wanted to know.

    "Don't ask," Ian said.

    "Oh! I see," the clerk responded, as if he had a clue. "I've got to go in back."

    Ian heard some commotion in the back and the manager came out to meet this amazing customer. "Wow. We've never sold a case of these before," he said. "You're gonna need batteries too. Use the Duracells; they last longer."

    Ian returned to the farm with the massagers and distributed them to the workers. Voila! The massagers "worked like a charm," Ian said. The turkeys were happy. The turkey jerkers were happy. Mission accomplished. Until . . .

    The turkey farm called him back one day. Their batteries were all dead. No problem, Ian said; just buy more batteries, keep them in stock. But the farm had a company policy, he was told. Batteries were considered an employee theft problem. They wouldn't stock anything people might easily steal. When the farm's purchasing manager asked what they were used for, Ian explained.

    "Oh my god! That will never do," the manager said, and refused to okay the battery purchase. "I can't expense these!"

    Our intrepid ergonomist went back to work on the problem. And he headed back to the Pink Pussycat. The clerk remembered him well. He was a local legend. "You're the dude who bought twenty-four [massagers]!" Ian explained they were working just fine, but they were running out of batteries. The clerk, in awe, asked him how long the massagers were being used at a time.

    "About sixteen hours a day," Ian said. "Don't ask."

    The clerk was stunned. The manager was stunned. Ian asked if they had a comparable plug-in model with a long cord. They did. He bought two dozen of those.

    They begged him to reveal what he was using all those massagers for. You gotta tell us, dude! Our resourceful ergonomist, however, kept his professional secret -- and the turkeys' mystery. Finally the ergonomic challenges of turkey jerking had been solved. Human ingenuity saved the day (and the turkey jerkers' shoulders and wrists -- and jobs).

    In the course of my interview, Ian went on to tell me other stories, for example about ergonomics for strippers and poker players. But those are tales for another day.

    Copyright 2010, 2011 Ellen Byerrum. Reposted by permission.


    Okay, it's me again. I want to thank Ms. Byerrum for allowing me to share this with you. This story is just too good not to share with as wide an audience as possible. And I have to admit, I am thankful that I am not a turkey jerker.

    You know, this brings a whole new meaning to the term "Food Porn."

    Happy Thanksgiving, everyone!


    -30-

purpleranger

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    • Name: purpleranger
    • Location: Louisville, Kentucky, United States
    • Gender: Male
    • Member Since: 4/1/2011

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