Tips for the kitchen

Below is a list of tips that I have found in various places that should make your life in the kitchen a lot more efficient in both cost and energy.  Feel free to leave any others in the comment section.

• To determine whether an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it is fresh~if it rises to the surface, throw it away.
• Keep the linings from cereal boxes~they make great substitutes for waxed paper!
• To keep potatoes from budding, place an apple in the bag with the potatoes!
• Use a meat baster to “squeeze” your pancake batter onto the hot griddle~ perfect shaped pancakes every time!
• Use lifesavers candy to hold candles in place on your next birthday cake! Kids love ‘em!
• Poke an egg with a small sewing needle before hard-boiling, and the egg will peel with ease! And hold that needle in place with a magnet refrigerator clip!
• Stuff a miniature marshmallow in the bottom of a sugar cone to prevent ice cream drips!
• Zap garlic cloves in the microwave for 15 seconds and the skins slip right off!
• To prevent egg shells from cracking, add a pinch of salt to the water before hard-boiling!
• Use a pastry blender to cut ground beef into small pieces after browning!
• Sweeten whipped cream with confectioners’ sugar instead of granulated sugar~it will stay fluffy and hold it’s shape better!
• For easy “meatloaf mixing”, combine the ingredients with a potato masher!
• If you don’t have enough batter to fill all cupcake tins, pour 1 tablespoon of water into the unfilled spots…this helps preserve the life of your pans!
• To easily remove honey from a measuring spoon, first coat the spoon with nonstick cooking spray!
• Run your hands under cold water before pressing Rice Krispies treats in the pan~the marshmallow won’t stick to your fingers!
• Mash and freeze ripe bananas, in one-cup portions, for use in later baking~no wasted bananas (or you can freeze them whole, peeled, in plastic baggies)
• To quickly use that frozen juice concentrate, simply mash it with a potato masher~no need to wait for it to thaw!
• To get the most juice out of fresh lemons, bring them to room temperature and roll them under your palm against the kitchen counter before squeezing!
• Spray your tupperware with non-stick cooking spray before pouring in tomato-based sauces~no more stains!
• Transfer your jelly to a small plastic squeeze bottle~no more messy, sticky jars or knives! This also works well for homemade salad dressing!
• Save your store-bought-bread bags and ties~they make perfect storage bags for homemade bread!
• When a cake recipe calls for flouring the baking pan, use a bit of the dry cake mix instead~no white mess on the outside of the cake!
• Wrap celery in aluminum foil when putting in the refrigerator it will keep for weeks!
• When making bread, substitute non-dairy creamer for the dry milk~it works just as well! Rinse cooked, ground meat with water when draining off the fat~this helps “wash away” even more fat!
• Slicing meat when partially frozen makes it easier to get thin slices.
• Instead of throwing away bread heels or leftover cornbread, use them to make bread crumbs. For use later, store them in the freezer.
• Substitute half applesauce for the vegetable oil in your baking recipes~you’ll greatly reduce the fat content! (Example: 1/2 cup vegetable oil = 1/4 cup applesauce + 1/4 cup oil)
• To ripen avocados and bananas, enclose them in a brown paper bag with an apple for 2-3 days!
• Brush beaten egg white over pie crust before baking to yield a beautiful, glossy finish!
• In recipes calling for margarine, substitute reduced-calorie margarine to help cut back on fat! (Same goes with sour cream, milk, cheese, cream cheese, and cream soups)
• Place a slice of bread in hardened brown sugar to soften it back up!
• When boiling corn on the cob, add a pinch of sugar to help bring out the corns natural sweetness!
• Don’t throw out all that leftover wine. Freeze into ice cubes for future use in casseroles and sauces.
• If you have problem opening jars: Try using latex dishwashing gloves. They give a non-slip grip that makes opening jars easy!
• Potatoes will take food stains off your fingers. Just slice and rub raw potato on the stains and rinse with water.
• To take the tears out of chopping onions: Plug in a portable fan and turn it to high. It’ll help blow away the fumes from your eyes – no more tears!
• Don’t panic if your soup’s too salty: Add cut raw potatoes and throw them away once they are cooked and have absorbed the salt. Your soup’s saved!
• Instead of throwing away a sponge that has a stale odor, simply toss it in the dishwasher and wash it with the next load of dishes. It will come out clean and fresh smelling and will kill any bacteria in the sponge, so it’s a good idea to toss your sponges into the dishwasher often.
• Save celery leaves. Spread them out on paper towels or a paper plate and let them dry. Crumble them into soups, salads and stuffing’s. They will add an extra zippy flavor for free.
• Make giant ice cubes in muffin tins or plastic margarine bowls. These are perfect for using in picnic coolers or punch bowls. They look pretty and keep your drinks or food cold longer.
• Don’t throw those single serving gelatin plastic cups away, make your own single servings. Place the cups in a muffin holder, fill the cups and place in the refrigerator. It only takes a few minutes and no mess.
• Fruit Freshener – Use 2 vitamin C tablets in a big bowl of water…let them dissolve and stir…dunk any veggie or fruit and it will stay fresh for a couple of weeks and vitamin C won’t hurt you either! Try it out on a potato… dunk the potato and leave it out on the sink..it won’t discolor… It’s the short version of “fruit fresh “.
• Cottage cheese will remain fresher longer if you store it upside down in the refrigerator. This slows the effects of oxidation.
• To keep milk past it’s expiration date add salt. A pinch of salt in a gallon will do it. The salt slows the rate of bacteria growth.
• Brown sugar will not harden if stored in the freezer.
• If you freeze wild rice it will last 3-4 months compared to a week in the refrigerator. A good trick when you go away on vacation is to place a baggie with a few ice cubes in the freezer. If a power failure occurs while you are gone and the food thaws and then refreezes you will know about it when you get home.
• Ice cream container sealed in a plastic bag will stop ice crystals from forming when it is in the freezer.
• Potato chip bag open again and they’re all stale and yucky?? Pop them in the microwave for 30 to 60 seconds, let stand for two minutes and they’ll be crispy again.
• Regarding tomato paste, it seems a whole can of tomato paste is many times too much for some recipes. Suggestion: take a piece of waxed paper, putting it on a cookie sheet and putting teaspoonfuls of the leftover paste on the paper — another sheet on top and freeze this. When frozen just peel them off and put them in a baggie and when you need a tsp. or tbs. of paste you have it without opening a whole can and there is no waste. OR– put small amounts in an ice tray and then just pop them out when I need them.
• Quick Whipping — A teaspoonful of cold water added to the white of an egg causes it to whip more quickly while increasing the quantity.
• Moldy Fruit — What should you do with fruit with mold? Throw it away rather than simply cutting off the mold since mold on fruit goes much deeper than what appears on the fruit.
• Broccoli Stalks — Don’t discard the tough ends of broccoli stalks. Use them for making soups.
• Measuring Honey — Measuring honey with a spoon is easy but getting it all off the spoon is another matter–so first rub the spoon with margarine.
• Dropping Cookie Dough — To get cookie dough to drop without sticking dip the spoon in milk first.
• Leftover Pie Dough — Extra pie dough? Cover it with some parmesan and gruyere cheese and you’ll bake a delicious appetizer–at the very same meal with your pie as dessert.
• Easy Shelling — Pecans are easy to shell if they are first soaked in boilingwater for 10 minutes or so. Or microwave 2 cups of pecans or Brazil nuts in 1 cup of water for 5 to 6 minutes on HIGH.
• Storing Cake — If you store half and apple in the container which you are storing a cake, the cake will retain its freshness.
• Cheesy Apple Pie — Don’t just serve cheese with apple pie, bake it right in. Spread grated sharp Cheddar on the bottom of the crust before adding the apple filling.
• Sticking Cake Layers — Cake layers sticking to the bottom of the pans? Put them back in a warm oven for a short time. The layers will then come out without a problem. Or, try lining the bottom of your pans with waxed paper

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Clover Field (Boerum Hill, Brooklyn)

Note to me:  Check out this new bar!!

Back when most of Brooklyn was still farmland, a group of Philadelphia bluebloods, scribblers and general men-about-town formed one of the original exclusive booze clubs, bound together by a favorite spot, a single cocktail and a name: The Clover Club. 

You may be a few years late, but the scene is starting up again just in time—minus the frock coats and mustache wax, that is. Welcome to Clover Club, a Victorian Gothic-style cocktail spot opening tonight in Brooklyn.

The mastermind behind the spot is Julie Reiner, who also brought you the Flatiron Lounge, so be grateful. This time around, the cocktails are even older, including the house cocktail The Clover Club (Plymouth gin, dry vermouth, lemon juice and housemade raspberry syrup) and old-school punches served in antique bowls big enough for eight—meaning you can plunk down at a leather booth and engage your whole entourage in some communal high society punch-bowl boozing.

The front bar space sets the mood with paneled mahogany walls and turn-of-the-century chandeliers, but if you’re looking for the real prize, ask the hostess to take you behind the velvet curtain in back. There, you’ll find a private parlor with its own bar, some refurbished Victorian couches and a direct line to fried oysters and caviar deviled eggs coming out of the kitchen.

When caviar’s involved, a direct line is always appreciated.

This great article, and others, can be found at www.UrbanDaddy.com

The Four Hour Workweek

Recommended Reading

I recently had the chance to read this book by Tim Ferriss; and for the most part, I really enjoyed it.  It’s the kind of book that will have you thinking long after you finish reading it.  It is a little drawn out in the earlier stages (as are most self help books), and there is a lot of explaining it’s methods, but none the less, I would recommend this book.  Below is an overview of ‘The Four Hour Workweek’.  Enjoy – Matt Stone

Whether you’re an overworked employee or an entrepreneur trapped in your own business, The 4-Hour Workweek is the compass for a new and revolutionary world.

You can have it all—really.

Join Tim Ferriss, popular guest lecturer in entrepreneurship at Princeton University, as he teaches you:

• How to outsource your life and do whatever you want for a year, only to return to a bank account 50% larger than before you left
• How blue-chip escape artists travel the world without quitting their jobs
• How to eliminate 50% of your work in 48 hours using the principles of little-known European economists
• How to train your boss to value performance over presence, or kill your job (or company) if it’s beyond repair
• How to trade a long-haul career for short work bursts and frequent “mini-retirements”
• What automated cash-flow “muses” are and how to create one in 2-4 weeks
• How to cultivate selective ignorance—and create time—with a low-information diet
• Management secrets of Remote Control CEO’s
• The crucial difference between absolute and relative income
• How to get free housing worldwide and airfare at 50-80% off
• How to fill the void and creating meaning after removing work and the office

The 4-Hour Workweek also includes the sample e-mails, voicemails, and real-life deals (with dollar figures and all) you will need to master the new world of luxury lifestyle design.
Who is Tim Ferriss?

Serial entrepreneur and ultravagabond Timothy Ferriss has been featured in The New York Times, National Geographic Traveler, MAXIM, and other media. He speaks six languages, runs a multinational firm from wireless locations worldwide, and has been a world-record holder in tango, a national champion in Chinese kickboxing, and an actor on a hit television series in Hong Kong. He is 29 years old.

140 Year Old To Be Released

The crustacean, which was plucked from its watery bed off the coast of Canada, weighed in at a hefty 20lb – leading experts to judge it has lived for 140 years.

If their assessment is correct, George might have been born in 1869, the same year as Neville Chamberlain, Mahatma Gandhi and Henri Matisse.

Sold to the City Crab and Seafood restaurant for $100 (£66), the lobster quickly became a tourist attraction as families fought to have their photographs taken alongside its tank.

However, when animal rights activists raised fears that the shelled animal would be eaten, the restaurant immediately said it would return George to the wild.

“We bought a big lobster, started taking pictures with kids and it worked out real well,” said Keith Valenti, the restaurant’s manager.

He said it was a “no brainer” to return the animal to the ocean. It will now be released off the coast of Maine in an area where lobster fishing is forbidden.

Mr Valenti said a lobster’s lifespan was calculated by multiplying every pound it weighed by seven. He said it was not uncommon for their age to exceed 100 years.

“We applaud the folks at City Crab and Seafood for their compassionate decision to allow this noble old-timer to live out his days in freedom and peace,” said a spokeswoman for People for Ethical Treatment of Animals.

66th Golden Globe Awards