“CHARLES SHAW WINE USED TO BE GREAT — AND NOBODY DRANK IT. NOW, IT’S TERRIBLE AND IT’S SELLING LIKE GANGBUSTERS.”
“I TRIED TO PUT IT ALL BEHIND ME BUT I NEVER STOPPED THINKING ABOUT WINE.”
“CHARLES SHAW WINE USED TO BE GREAT — AND NOBODY DRANK IT. NOW, IT’S TERRIBLE AND IT’S SELLING LIKE GANGBUSTERS.”
“I TRIED TO PUT IT ALL BEHIND ME BUT I NEVER STOPPED THINKING ABOUT WINE.”
The rump cap cut features heavily in Brazilian cooking, where it is known as the Picanha. With a decent amount of fat coverage to keep it moist, the rump cap is perfect for barbecues and roasting. Today’s recipe will be focusing on the latter, as we’ll be creating a heavenly roast that packs plenty of punch in the flavor department…
For the filling:
For the sauce:
1. Remove the fat and sinew from the rump cap and sear it on both sides in a pan containing vegetable oil. After removing it from the pan, leave it to cool for a short while.
2. Use a sharp knife to cut off a thin slice from the larger side of the rump cap. Next, cut a deep pocket into the meat as in the image below.
3. Now carefully roll the pocket inside out, making sure the rump cap doesn’t get torn in the process.
4. Chop up the onions, peppers, and bacon and fry them in a pan. Transfer the contents of the pan into a bowl containing diced mozzarella and stir everything together with the oregano.
Add the filling to the meat. Close the pocket with cocktail sticks and rub the paprika, coarse salt, and pepper onto both sides of the meat.
5. Place the rump cap in an oven set to 390°F with the top and bottom heat on for 35 minutes. Afterward, leave it to rest for 10 minutes.
For the sauce, reduce the red wine and add the plum jelly, a pinch of salt, and some cayenne pepper. Leave the sauce to cook for five more minutes.
It’s surprising to see that this sumptuous cut of meat is fairly unknown in everyday cooking. That’s why it’s down to you to spread the word by preparing this hearty roast for all your friends and family!
Here are some of the pros and cons of these popular kitchen countertop materials from Houzz. I still love granite, unless you want a perfectly white countertop. I did use it in my bathrooms when I recently remodeled and it looks great, but it shows every little spot. My gorgeous granite on the other hand in my kitchen adds life and warmth and hides things so well, I have to have sunlight to catch every spot. Here is what the experts say:
Pro: It has longevity. Quartz may be the relatively new kid on the block, but granite has had staying power. It is time-tested and has universal appeal. Sure, certain colors may look dated in a decade, but you generally can’t go wrong with granite as a long-term investment. It almost always helps sell homes.
Pro: It’s low-maintenance. Quartz is well-equipped to handle most kinds of detergents, and all it takes is soap and water to remove most spills and stains. It doesn’t require sealing.
Quartz does react poorly with certain chemicals, so always make sure to check your countertop manufacturer’s cleaning and maintenance guide before you use a particular product.
We spend 56 hours per week in our sheets that’s a lot of time. There is a natural accumulation of microorganisms in bedding as people constantly shed skin, saliva, and hair. In the spring and summer, heat and humidity provide the perfect environment for dust mites to thrive, which means they’re likely joining you while you sleep. Oh, and since it’s allergy season, pollen from the air can get in there with you, too, which means it’s basically a full-on microscopic mixer every night. So how often should you be washing your sheets in the heat?
Pillowcases should be swapped every week, regardless of the season (your face has bacteria that transfer directly to it), and duvet covers should always be washed every other week. As for the oft-overlooked items, which can also be loaded with some of the creepy crawlies, Calleja suggests washing pillows every six weeks and comforter inserts every month.
There are all sorts of things lurking in your sheets, pillows, and comforters that you may not be aware of, and they could pose a threat to your health if cleanliness isn’t maintained, and your bedding properly laundered. All those dust mites, bacteria, fungi, and pollen on dirty sheets can cause nasal congestion, stuffiness, runny nose, scratchy throat, allergies, provoke asthma, and worsen eczema and acne. Yikes.
To wash properly, research shows that hot water is an effective way to kill dust mites and other allergens. Calleja also suggests using gentle hypoallergenic, phosphate-free soaps and chlorine-free whitening powder when necessary. Because TBH, if you’re going to spend 56 hours a week in your sheets which is basically all of your free time, not counting the hours you’ll spend at the beach or sipping rosé on rooftops you may as well keep them as fresh and clean as possible.
If Fido sleeps in your bed with you, there are a few more things you should know about washing your sheets.
If you’re a hooman (as they say on the Internet) to a Fido or Fluffy or if you live with someone who is you’re likely aware of the overwhelming number of health benefits associated with dog ownership. From potentially lowering blood pressure to maybe even increasing your lifespan, pups are basically an immunity booster in a cute furry package.
And so it only makes sense that dog people would want to spend as much QT as possible with their pups, including at bedtime. Studies show that about 40 percent of dog owners sleep with their pets, but is it really safe to co-sleep?
While dogs can actually transmit some 70 diseases to humans, you don’t need to kick your little buddy out of bed in a hurry. The risks for the average population are probably overall low, especially if you do some simple basic things.
It may sound obvious, but washing your hands often is a top priority,especially if you’ve just touched your dog and are planning to eat a pre-bed snack (but it’s good advice to follow all the time). This is really really important, pointing to a recent outbreak of multi-drug resistant Campylobacter transmitted from puppies to people, which could have been avoided with proper handwashing. And don’t forget to wash your sheets, comforter, and any other dog bedding on the reg. Probably more often than you think you should.
Secondly, and this is likely another obvious one, keep your dog healthy and clean. One of the biggest concerns for people who sleep with their pet is getting fleas or ticks, which is a valid concern because pet owners are more likely to encounter ticks on themselves than non-pet-owners. (Although, to be fair, this could just be because dog owners tend to spend more time outside.) But you can help keep your bed bug-free by speaking to your vet about the appropriate flea and tick control products, which are now very safe for pets.
One of the biggest concerns for people who sleep with their pet is getting fleas or ticks, which is a valid concern because pet owners are more likely to encounter ticks on themselves than non-pet-owners.
Keeping a close eye on your dog when it’s on a walk or playing in a park is also important for co-sleepers. Eating rotten garbage or dead animals can cause your pet to become ill, and they may spread their sickness to you. There have even by documented cases of the plague and other serious diseases being transmitted from pet to owner.
Everyday grime and dirt that undoubtedly sticks to your dog’s paws could carry some risks, but they “haven’t necessarily been well-quantified. As long as their paws aren’t overly full of muck and all kinds of other things, then probably especially for the average person, the risk is pretty low. And here’s a tip: Clean your pooch’s paws before bedtime!
Of course, there are certain populations of people who should think twice before cuddling up, including young children under five, elderly people over 65, pregnant women, and the immunocompromised generally those with HIV/AIDS or people with cancer and receiving chemotherapy. These groups are not only more susceptible to the types of diseases dogs can spread, they’re also likely to get more severe cases.
What it really comes down to is: Before you let your dog in your bed, invite him to be part of your nightly self-care hygiene routine. You’ll both be better for it.
Having a great knife makes cooking so much more enjoyable when you have this joy of cutting through something that’s so easy and effortless, plus it’s going to last you a lifetime and can even be an heirloom for your kids.
If you want to get the most out of that fancy new knife you bought—and have it last long enough to actually be an heirloom follow these tips from the experts.
The biggest mistake people make at home, according to Blanchard and Cox, is putting their knives in the dishwasher. Newer high-powered dishwashers can even warp the steel. You always want to hand wash and hand dry your knives.
“Use a kitchen rag or soft sponge be gentle.”
When it comes to knife work, bones are off-limits. Period. (And boning knives are designed for working around the bones and through the joints.)
People assume that Japanese knives can go through anything, that they’re like samurai swords. They cannot go through bone. They are finely made, like jewelry.
And please don’t try to cut through frozen food, either. That can damage the knife.
What you’re cutting on is almost just as important as the technique you’re using. Hardwood is preferable. You can use plastic or composite rubber, especially when you’re cutting raw proteins, so you can just put it in the dishwasher. Bamboo is a little too rough.
Both are important. Honing, which you should do more frequently, involves grinding the edge of the knife on a stone to even it out. The process doesn’t sharpen the knife, but it fixes the blade’s alignment, which makes it feel sharper and cut better. Sharpening, on the other hand, involves actually shaving off some of the blade, and should be done a few times a year at home, or at a shop that professionally sharpens knives.
“”you don’t want to sharpen or hone your knife on anything harder than the steel of the knife itself,” says Cox, suggesting ceramic honing rods. “Hone your knife a couple times on each side – always use the same amount of passes on each side. Go ten or twelve. But if you’re going more than ten or twelve on each side, and it doesn’t go right back, then its time to sharpen.”
Applying oil to a carbon steel knife will help prevent any oxidation or rusting, though don’t use any vegetable oils like canola or olive.
What happens with vegetable-based oils is they get rancid, so use Tsubaki oil, Camellia seed oil, very thin and neutral and you don’t need a lot of it. You can get mineral oil at the grocery store.
In many respects, you want to treat your knives like they are cast-iron pans.
For a stainless steel knife and carbon steel knife, you want to treat it like a cast-iron pan. Even for a stainless steel knife, some knives are high polished and contain nickel and silver. Humidity speeds up the oxidation process, causing the knives to rust, so you want to store them in as dry a place as possible.
Choosing to install a cooktop instead of a traditional range can open up sought-after space on your kitchen surface. Whether you opt for electric, gas, or induction technology, our picks for well-designed cooktops are efficient, easy to clean, and versatile.
There’s a hot-list of foods that spread food-borne illnesses more than others, but there are a few steps you can take to best protect yourself from any sickness.
Home cooks are increasingly seeing alarming headlines about national outbreaks of serious food-borne illnesses and with the recent fervor over one of the worst E. coli outbreaks in the last decade, the topic of food safety has never been so relevant.
The list is based on information that the Centers for Disease Control and Prevention keeps for cooks looking to keep their kitchens as safe as possible. The shortlist of foods below are linked to food-borne illnesses more frequently than any other on the market. Luckily, there are steps you can take to reduce your chance of illness when eating them.
Which foods are the most likely to get you sick?
They’re as follows:
Raw and undercooked meat and poultry are surefire ways to get you sick. Nearly all raw poultry contains a bacteria called campylobacter, which the CDC says is the leading cause of “diarrheal sickness” in the United States. Other illness-causing bacteria linked to questionable meat include salmonella, E. coli, Yersinia (commonly found on raw pork), and C. perfringens (one of the most common bacteria leading to short-term food poisoning.)
It’s crucial to front-load your daily diet with tons of fresh vegetables and fruits, but raw variations can often cause food poisoning from contamination with salmonella, E. coli, and listeria bacteria. The exterior of uncooked fruits and vegetables are especially tricky as they’re a breeding ground for bacteria during transportation from farm to table, and especially at risk for cross-contamination in the kitchen. There are more than a few ways to clean them, however, and cooking your veggies is a sure way to eliminate most risk.
Some might think it’s very tasty, but health officials say that raw milk and the products made with unpasteurized milk can carry ample bacteria including E. coli, listeria, and salmonella, among others. Other dairy items that are more likely to hide harmful bacteria is feta cheese, brie and camembert, queso fresco, ice cream, and yogurt.
We watched as more than 200 million eggs were recalled due to a widespread salmonella contamination—the CDC says salmonella is often undetected, even for eggs that look clean and un-cracked. Choosing pasteurized eggs could help reduce that risk.
There is a greater chance to get sick with food poisoning from raw fish, yes. But raw shellfish is often more problematic than anything, with staples like oysters containing viruses and bacteria that could cause serious sickness—more than 100 people recently fell ill in California after eating raw oysters contaminated with norovirus.
Warm and humid growing conditions for things like alfalfa and bean sprouts lend themselves to perfect growing conditions for salmonella, E. coli, and listeria. Thoroughly cooking sprouts before placing them in any dish can help reduce the chance of you getting sick.
The last item on the list is flour, which is usually raw and hasn’t been treated and because we cook with it or use it in our baking, those germs are killed during cooking. Things like raw cookie dough have often been a source of food poisoning given that the flour in these staples hasn’t been cooked.
It’s nearly impossible to avoid food-borne illnesses altogether, but using the safety tips to enjoy the foods on the list above might save you from a firsthand experience with food poisoning. 1 in 6 people in the United States suffer through side effects of food-borne diseases, and more than 3,000 deaths each year are caused by foodborne pathogens, the CDC says.
This may help you want to “eat less” if you want to lose weight. I used to love raw chocolate chip cookie dough, but it does not look quite so appealing at the moment. Eat safe and enjoy!
Bon Appetit and Epicurious wrote this interesting article about our favorite snack – Cheese!
Putting cheese and crackers out at a party, whether sliced sharp cheddar and Triscuits or Humboldt Fog and crostini, is a simple way to welcome guests. Everyone loves cheese, and people will snack on it all night. But if hours go by and there’s still half a wedge of Brie on the cheese board, are you putting your friends in danger? In other words: How long can cheese sit out before you get sick or die?
Bringing cheese to room temperature is essential to help the fat loosen up, which gives the cheese a better texture and flavor. However, there is a ticking clock on how long it should stay out past that hour (or two) out of the fridge. To keep yourself safe from bacterial growth or spoilage, you should only keep cheese out for four hours, according to the director of food safety, quality, and regulatory compliance at Dairy Farmers of Wisconsin.
With that said, some cheeses fare better than others with quality after those four hours elapse. Higher moisture cheeses like ricotta, queso blanco, and mascarpone will deteriorate in quality and spoil faster when left on the counter. Soft cheeses including Brie, Camembert, or a bloomy-rind fancier cheese will last a little longer, and harder cheeses from cheddar to Gouda to Parmesan will hold up the longest. Parm, Romano, or harder cheeses will likely not have micro bacterium growth or very insignificant amounts throughout the duration of a party,. Those cheeses you’ll often see hanging in Italian markets or cut into pieces on display at the grocery store because they don’t require constant refrigeration.
Long before you get an upset stomach from cheese (uh, unless you’re lactose intolerant), you’ll probably notice that it’s looking a little sad. Cheese will dry out when left in open air, especially in a warmer room, and start to look crusty and crumbly. After eight hours on a cheese board, cheddar will likely not have a lot of bacterial growth, but it won’t look appealing to eat. However, there is no way to tell if there are bacteria on a piece of cheese based on looking because it’s microscopic. One thing you can tell immediately about a cheese gone bad is if there’s mold growing on it in the fridge. If you see that, cut off about 1–1½ inches around the mold and continue eating it. However, if a high-moisture cheese like ricotta or cream cheese has a spot of mold, throw it out it will have contaminated the entire container.
There has been some extensive research done in Wisconsin that proves cheese can stay out for up to six hours at 70°F or colder. Some cheeses tested for low levels of listeria, salmonella, Escherichia, and staphylococcus but nothing life-threatening. The level of water activity in a cheese determines how long it can stay out. Hard cheeses like Parmesan could be out for 24 hours and be fine, but a young cheddar is more vulnerable. You will see oiling off and drying out from it sitting out in the open air. If it starts to look like it’s glistening, that’s a sign to either put it back in the fridge or toss it.
Trust yourself. If it looks unappealing, don’t eat it. You probably won’t get sick, and definitely won’t die, but the quality of cheese can plummet dramatically after more than four hours at your party. Eat something else, take out a new block of cheese from the fridge, or maybe just serve fondue at your next party. Cheese sweats are always better than sweaty cheese.
*Pregnant women, the elderly, or people with weakened immune systems are at higher risk for food-borne illness and should take a higher level of caution.
This handmade pasta is delicious with the classic broccoli raab sauce, with an uncooked sauce of tomatoes and basil, or in a cream sauce with mussels and mint. The dough comes out best if you work the water in very slowly; don’t try to bring in too much flour at one time. Flour amounts are listed by weight (oz.) and by volume (cups); use either measurement.
I made mine with chicken and home-made pesto with basil from my garden, with a little cilantro and parmesan on the top. It was yummy and very easy. It does take a little time. I usually watch the cooking channel or a funny movie. You have to happy when you cook.
225 g/ 1 1/2 cup semolina flour
255 g/3/4 cup + I Tbl unbleached all-purpose flour
255 g/1 cup warm water
2 tsp salt
1. In a bowl, whisk the flours together well. Mound the flour on a work surface, make a deep well in the center and pour 2 Tbs. of the water in the center. With two fingers, stir in a little flour from the walls of the well. When the water is absorbed and a paste has formed, repeat with more water until you have a soft but not sticky dough.
You can do this in your KitchenAid with the dough hook.
2. Knead the dough on a lightly floured surface until it’s smooth and supple, 7 to 8 minutes. If it crumbles during kneading, wet your hands to moisten the dough slightly. Cut off a golfball-size chunk of dough; cover the rest with plastic wrap. Roll the chunk into a cylinder about 1 inch in diameter. With a very sharp knife, slice the cylinder into disks about 1/8 inch thick
3. Pick up a disk. If it’s squashed from cutting, squeeze it slightly between your thumb and index finger to return it to a circular shape. Put the disk in the palm of one hand and press down on it with the thumb of your other hand. Swivel your hand (not your thumb) twice to thin the center of the ear, leaving the rim a little thicker. If the dough sticks to your thumb, dip your thumb in a little flour as you work. Repeat with the rest of the dough. As you finish the disks, lay them on a clean dishtowel. When you’ve shaped an entire cylinder, sprinkle a little flour over the ears and repeat the process with a new chunk of dough.
4. If you’re not cooking the pasta immediately, spread the rounds out on floured baking sheets and leave them at room temperature at least overnight, or until they’re hard enough that you can’t slice them with a knife. (The time they take to dry depends on humidity and the moisture level in the dough itself.) Once the orecchiette is dry, transfer them to covered jars and store at room temperature.
5. You can as an alternative, freeze them on a baking sheet with parchment and then put in a sealed container once they are frozen. Cook directly from the freezer – do not thaw.
6. Bring a large pot filled with salted water to a simmer over medium-high heat. Add the orecchiette and simmer until they float to the surface, 2-3 minutes. Simmer for 1-2 minutes more, until al dente. Remove immediately with a slotted spoon and serve right away.
The recipe I used is from “Pasta by Hand” by Jenn Louis and I totally recommend buying this book!
Hallways don’t just have to be connective space they can serve a multitude of functions despite the challenges that their long, narrow proportions present. Below, find a practical guide to making hallways that aren’t just for passing through.