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Thursday
October

19

2006
12:04 AM



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I Get Free Stuff, October 19, 2006 — I've said before that I welcome free stuff and will gladly trade a mention on the site for free cookbooks, ingredient samples, and whatever other fun stuff pr folks are now gracing greasing writers with. Of course, I can't personally accept any of these "gifts" because it might compromise my journalistic integrity. I always leave the freebies in a special cardboard box dedicated just for the purpose of letting the interns in the mailroom get some compensation for working here at Tastingmenu International Publishing Headquarters.

That said, given that I'll whore myself for any scrap, it's all the better when that freebie is something I can genuinely get excited about. In this case it's the latest volume from the team of Andrew Dornenburg and Karen Page - What to Drink with What You Eat. According to our team of crack researchers (as well as the cover of the book) it's The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea - Even Water - Based on Expert Advice from America's Best Sommeliers". In the genre of polling famous people in the food industry and compiling a book out of their anecdotes and life lessons, nobody does it better than Dornenburg and Page.

I was first introduced to their books when I grabbed Becoming a Chef off the shelf at the bookstore. These books really epitomize for me the best kind of reference books. They're typically not something you read cover-to-cover in sequence. They're more of a jump around kind of book. But rather than being just a dry reference, they have all sorts of anecdotes, stories, and context for the reference material. The beautiful pictures don't hurt either. Interviewing a bunch of folks and reprinting their comments can be the lazy man's way of putting together a book. But the amount of hard work that is put into their books is pretty evident given how packed they are with digestible goodies. As for What to Drink with What you Eat specifically, I'm especially enjoying it because it's a topic I find useful. Maybe you will too. They have a website too.

     

 

 

 

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  Garlic has long been credited with providing and prolonging physical strength and was fed to Egyptian slaves building the giant pyramids. Throughout the centuries, its medicinal claims have included cures for toothaches, consumption, open wounds and evil demons. A member of the lily family, garlic is a cousin to leeks, chives, onions and shallots. The edible bulb or "head" grows beneath the ground. This bulb is made up of sections called cloves, each encased in its own parchmentlike membrane. Today's major garlic suppliers include the United States (mainly California, Texas and Louisiana), France, Spain, Italy and Mexico. There are three major types of garlic available in the United States: the white-skinned, strongly flavored American garlic; the Mexican and Italian garlic, both of which have mauve-colored skins and a somewhat milder flavor; and the Paul Bunyanesque, white-skinned elephant garlic (which is not a true garlic, but a relative of the leek), the most mildly flavored of the three. Depending on the variety, cloves of American, Mexican and Italian garlic can range from 1/2 to 1 1/2 inches in length. Elephant garlic (grown mainly in California) has bulbs the size of a small grapefruit, with huge cloves averaging 1 ounce each. It can be purchased through mail order and in some gourmet markets. Green garlic, available occasionally in specialty produce markets, is young garlic before it begins to form cloves. It resembles a baby leek, with a long green top and white bulb, sometimes tinged with pink. The flavor of a baby plant is much softer than that of mature garlic. Fresh garlic is available year-round. Purchase firm, plump bulbs with dry skins. Avoid heads with soft or shriveled cloves, and those stored in the refrigerated section of the produce department. Store fresh garlic in an open container (away from other foods) in a cool, dark place. Properly stored, unbroken bulbs can be kept up to 8 weeks, though they will begin to dry out toward the end of that time. Once broken from the bulb, individual cloves will keep from 3 to 10 days. Garlic is usually peeled before use in recipes. Among the exceptions are roasted garlic bulbs and the famous dish, "chicken with 40 cloves of garlic," in which unpeeled garlic cloves are baked with chicken in a broth until they become sweet and butter-soft. Crushing, chopping, pressing or pureeing garlic releases more of its essential oils and provides a sharper, more assertive flavor than slicing or leaving it whole. Garlic is readily available in forms other than fresh. Dehydrated garlic flakes (sometimes referred to as instant garlic) are slices or bits of garlic that must be reconstituted before using (unless added to a liquid-based dish, such as soup or stew). When dehydrated garlic flakes are ground, the result is garlic powder. Garlic salt is garlic powder blended with salt and a moisture-absorbing agent. Garlic extract and garlic juice are derived from pressed garlic cloves. Though all of these products are convenient, they're a poor flavor substitute for the less expensive, readily available and easy-to-store fresh garlic. One unfortunate side effect of garlic is that, because its essential oils permeate the lung tissue, it remains with the body long after it's been consumed, affecting breath and even skin odor. Chewing chlorophyll tablets or fresh parsley is helpful but, unfortunately, modern-day science has yet to find the perfect antidote for residual garlic odor.  

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