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I want to live near David Lebovitz.
And that doesn't mean he would live down the street in Los Angeles.
That means I would live in Paris.
Well, until then, I can make his ice cream and desserts. Here is an upside-down cake. Yes, I love the upside down cake (but not as much as the Bundt :)
David's recipe uses navel oranges, but I used all blood oranges. Oh, it is lovely California citrus time. Rock on! Melt butter, brown sugar and cardamom in a 10" skillet.
Layer your pretty citrus on the semi-cooled brown sugar layer.
The batter comes together quickly and is spread on the oranges. Bake for 40 minutes until golden.
On a side note, my Meyer Lemon Olive Oil cake was mentioned in the Los Angeles Times Food Section's blog, Daily Dish! How exciting is that?! And it's Thursday today Whoo hoo. Los Angeles Times Food section day.
Here are some other upside-down cakes:
Gingerbread Apple Upside-Down cake
Apple Upside-Down cake
Cherry Upside-Down cake
Los Angeles Times Meyer Lemon Upside-Down cake
P.S. It's my nephew's birthday today! 8 years old is a good year, Christian!
Adapted from David Lebovitz's Orange and Cardamom Upside Down Cake
Printable recipe here
David Lebovitz's recipe uses navel oranges, but he says in the notes that he has used a combo of navel and blood oranges. I only had blood oranges and used them.
3 tablespoons unsalted butter
3/4 cup firmly packed light brown sugar
3 medium-sized navel oranges, peeled and sliced in to 1/4-inch slices (I used blood oranges. I left one unpeeled and peeled the rest of them)
1/2 teaspoon ground cardamom (I used Penzy's ground cardamom spice)
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoon baking powder
1/2 teaspoons ground cardamom (David's recipe calls for 1 1/2 t ground cardamom but I went for a smaller amount - personal preference)
3 ounces (6 tablespoons) unsalted butter, at room temperature
2/3 cup granulated sugar
2 large eggs, at room temperature
1/2 cup whole milk
1 teaspoon vanilla extract
grated zest of 1 orange
Whipped cream (I didn't serve mine with any whipped cream)
1. Preheat oven to 350 degrees. Center rack in oven.
2. In a 10-inch cast iron skillet, melt the butter and the brown sugar along with 1/2 teaspoon of cardamom until smooth. Remove from heat and allow to set.
3. Overlap the orange slices in concentric circles over the topping. Each slice should overlap the other by half. I stuck the little end pieces on the edges of the skillet.
4. In a small bowl, stir together the flour, salt, baking powder, and ground cardamom. In a measuring cup, combine the milk, vanilla and orange zest.
5. Cream together the butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time and thoroughly incorporate into batter. Scrap down sides of bowl as needed.
6. Stir in half of the dry ingredients, then the milk mixture. Mix in the remaining dry ingredients until just combined.
7. Pour batter over the oranges, even out with a spatula or knife and bake for 40 minutes or until a toothpick comes out clean.
8. Allow the cake to cool for 15 minutes. Very carefully flip onto serving platter.


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Price: $ 125.00 USD..
Ben And Me Amos Mouse Pint Sized Patriot - 1217946
NOTES: Production Year Limited to 2003
Pin included with purchase..
Ben And Me Amos Mouse Pint Sized Patriot by WDCC Disney Classics
image Copyright © 2024 by WDCC Disney Classics
WALT DISNEY CLASSICS FIGURINES - The Classics Collection started in 1992 with three scenes, Bambi, Cinderella, and Fantasia's Sorcerer Apprentice. Many other series have since been introduced. Some figurines are limited, and some have been retired. Some of these figurines have risen high on the secondary market. The figurines are made of porcelain, and the process is similar to that use to make Hummel figurines. Individual pieces are molded, put together, and fired in an oven. Then they are painted and fired again. Each figurine is marked on the bottom, signifying the year it was produced. The marks represent significant milestones in Disney history. The figurines with the first year mark are usually the most desirable.

subset: commoncrawl


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Free Fight
"I think some fighters get confused as to our job title. We're not just fighters, we're entertainers." - Brad Pickett
When your entire Zuffa career is filled with post-fight awards of one sort or another, bonuses are a topic of conversation that bantamweight contender Brad Pickett has gotten used to. Yet the crazy thing about the east London native's ability to wow both fans and the folks issuing those bonus checks is that he could have had a perfect run in his seven fight UFC / WEC run instead of just five bonuses in those seven bouts.
"Sometimes there's a bit of luck, depending on how other fights go as well," said Pickett, whose current tally has him at a Submission of the Night and Fight of the Night in the WEC, and a Knockout of the Night and two Fight of the Night awards in the UFC. Two of my best fights, I missed out on a bonus. Against Demetrious Johnson (in April of 2010) I thought we had a really good fight and we missed out to the Korean Zombie (Chan Sung Jung) and Leonard Garcia. And also my fight with Ivan Menjivar (in December of 2010) was a really, really good fight, and I missed out to Anthony Pettis and Ben Henderson, when Pettis did that crazy kick off the cage. So they're the ones I thought were more deserving, but sometimes it's not a case of how good your fight is exactly; sometimes it's how good the other fights are around you. I've had some good performances where the rest of the card hasn't really shone as much I guess."
That's the humble guy with the growing bank account talking, but it's hard to believe that anything Pickett has done in his eight year pro MMA career can be whittled down to simple luck. It's more of a philosophy and attitude that allows Pickett to be a little more exciting than the next guy, simply because he is willing to take the risks some of his peers won't when the bell rings. It's something he didn't just pick up over the last couple years either. Instead, he says it comes from watching fellow Brit Nigel Benn and Hall of Famer Mike Tyson ply their trade in the boxing ring years ago.
"'The Dark Destroyer' (Benn), he was the type of guy who wanted to go in there and finish guys," said Pickett of the former middleweight and super middleweight champ. "Guys like him and Mike Tyson, these are the guys I looked up to because they went in there and they wanted to finish people. They weren't looking at the 12th round and what's gonna happen there. They were just trying to finish there and then, and if it got to the 12th round, they had been trying to finish since the first round."
And whether they won or lost, you were going to be talking about their fight the next day, and that's all Pickett wanted from his MMA career in those early days.
"When I started, I just wanted people to go 'hey, I enjoyed that fight,' and that sort of thing," said Pickett, who turned pro in 2004. "It's an entertainment business and you want to entertain people. People come to watch you fight and you don't want them saying 'that sucked.' You want people to enjoy what you do, and in my head I'm conscious of that, though my fighting style also complements how I want to fight anyway."
A standout on the British scene for five years, Pickett got his chance in the big leagues in 2009 when he was brought to the Zuffa-owned WEC. A Submission of the Night win over Kyle Dietz kicked things off for "One Punch," and he never looked back, going 3-1 in the blue cage before picking up where he left off in 2011 as a member of the UFC roster. Yet while the three letters on his promotional business card changed, he still retains a fondness for the WEC, believing that the attitude he and his peers shared as they fought for public recognition remains today.
"I don't know that math, but you put a lot of people from the WEC over into the UFC and I think a lot of us have hit a lot of bonuses," said Pickett. "(Lightweight contender) Cowboy Cerrone hit a lot, I've got some, and I think it has a lot to do with the weight classes. We can throw hard and still knock each other out, we still submit each other, and we have the gas tanks to do it for 15 minutes, so if it does go 15 minutes, it's normally a back and forth fight."
Following a 2011 loss to current interim bantamweight titleholder Renan Barao in probably the craziest four minute and nine second fight you'll see, Pickett got back to the win column with a Fight of the Night submission of Damacio Page and a Knockout of the Night over Yves Jabouin. You can certainly expect more fireworks this Saturday in Las Vegas when he meets hard-hitting Eddie Wineland at UFC 155, but Pickett's approach to this fight is the same as it's always been.
"I want to win, and if I get a bonus I get a bonus," he said. "But I also don't want to be in a boring fight and win. I think some fighters get confused as to our job title. We're not just fighters, we're entertainers, and if you don't entertain the crowd in any way, you're gonna be stuck in the prelims or the first time you lose you're gonna get cut. You need to be exciting and entertaining, and win. You can't be an exciting fighter and lose every fight and still think you're gonna be in a job, and you can't be the most boring fighter in the world and win every fight because you'll be on the undercard half the time and when you do lose you might get cut yourself. So you've got to mix things up."
Few do it better than Brad Pickett, and while his reputation in the game has soared in 2012, a final win for the year may do even more for him, as it's likely to propel him right into the title picture, something he admits that he's thought about.
"I don't like to look past opponents because if I beat Eddie Wineland I go in one direction and if I lose to him I go in a different direction," he said. "So it's up to me to keep focused and concentrate on making sure I go in the right direction. With that said, I've been in the title picture a couple times. If I beat Renan Barao, I would have been in that position. When I was supposed to fight Miguel Torres and I got injured and Demetrious Johnson fought him instead of me and beat him, he got a title shot. When I fought Scott Jorgensen and he beat me, he got one as well. So I've been there, and hopefully if I win, then I can say 'hey, look at me, I think I'm ready.'"


text:
WizKids HeroClix Iconix: Colossal Kong
In the distant jungle, a roar bellows. Louder than a lion, tougher than a T-Rex – only one of nature's creatures could sound so fierce: Colossal Kong! He's ready to maintain the primal order and defend the natural paradise of the secluded jungle from outsiders. Bring him to your next HeroClix game and show your opponents who is top banana.
HeroClix Iconix showcases iconic moments, characters, and stories from popular culture, each made specifically for collectors and super-fans.
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Lily Skirt - Shamrock Shibori
Product Description
Take this as your sign to book that beach vacation you've been dreaming of. The Lily skirt has smocked detailing on the waistband and features our Shamrock Shibori print. Pair with the Jaylin top to complete the look.
- Fabric: 100% Cotton.
- Color-way: Shibori Print (Shamrock).
- Models are 5'10" and wearing size small.
- Machine or hand wash. Hang dry with love.
Size Guide
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Thursday, January 24, 2013
Chalking up more 'No 7-Eleven' sentiment on Avenue A
...and from above...
Meanwhile, Khalif from East Village Deli at 217 Avenue A shows off his "No 7-Eleven" pride...
[Photo by Crazy Eddie]
The movement is growing...
Top photos by Shawn Chittle
Previously on EV Grieve:
[Updated] More from the anti-7-Eleven front on Avenue A and East 11th Street
7-Eleven alert: Are 2 chain stores replacing Bar on A and Angels & Kings?
First sign of the incoming 7-Eleven on Avenue A
Avenue A's anti-7-Eleven campaign now includes arsenal of 20,000 stickers
39 comments:
"No 7 Eleven" they chant wearing their clothes made in Chinese sweatshops.
I'm only asking for consistency and a deeper analysis.
- January 24, 2013 at 9:23 AM
Love the No 7-Eleven sticker placed right under the b.s. extra charge for using a credit card warning.
That being said, really disappointing to see a chain like this moving so deeply into the neighborhood.
But let's also not pretend that all the other bodegas are utopias with no problematic situations of their own. - January 24, 2013 at 9:42 AM
Margaret Chabris is going to have a busy week!
- January 24, 2013 at 10:07 AM
Be careful! Those 7-Eleven employees will http://www.youtube.com/watch?v=ZhgQ1URtrCs&feature=player_embeddedbite you!
- January 24, 2013 at 10:17 AM
@nycgrump - my Schott was made in NYC and my Docs in England. My other clothes - Trash & Vaudeville classic made in this here country... Consistant and NO hypocracy :) JOIN US!!
- January 24, 2013 at 10:26 AM
Hey, I know Khalif! *waves*
Also, hat tip to whomever chalked ANTI-PRINGLE-IZATION. Ha ha. That's awesome - January 24, 2013 at 10:30 AM
So anyone questioned what happens if they succeed? If they actually get 7 - 11 out of that space? what then ? another freakin bar ?
- January 24, 2013 at 10:42 AM
- Shawn said...
1. My polypropylene long underwear, military issue, MADE IN USA
2. My New Balance sneakers, MADE IN USA
3. My grandfather's WWII issue jacket, MADE IN USA
4. My UAW Local 589 t-shirt, MADE IN USA
5. My military issue wool socks, MADE IN USA
6. My handmade scarf made by my Mother, MADE IN USA
I don't always wear American, but when I do, I wear it proudly. - January 24, 2013 at 11:02 AM
This is f*cking awesome.
ps - it's not a bs charge - they get charged a processing fee by the cc companies. duh. welcome to the planet... - January 24, 2013 at 11:03 AM
This is awesome! 7-Eleven should stick to its roots and stay in areas of suburban blight.
- January 24, 2013 at 11:23 AM
I'm not a fan placing anti-7/11 writings and stickers on private property and support the rights of businesses to open wherever they please.
That said, how could a 7-11 even survive in the East Village? I thought the point of living in the East Village was to enjoy unique people, places, events and establishments. Patronizing a 7-11 in the East Village actually destroys the characteristics of the neighborhood the customer (both visitors and residents) was attracted to in the first place.
Sorry that was so long. I really don't understand how these quickie marts are popping up left, right, and center. - January 24, 2013 at 12:26 PM
Cry about it.
Free enterprise.
You don't have to support it, but nothing wrong with it.
I don't see mom & pop stores being able to afford the high rents.
I do not blame the landlords. - January 24, 2013 at 1:11 PM
- rob said...
nygrump -- will corporate control
from afar really serve labor
better once there's nothing left in
NYC but corporate control? At least
there are local labor orgs that
deal with sweatshops, and
sweatshops don't get special
exemptions from city regulations
(the city exempted convenience
stores like 7-Eleven from the
supersize ban just when 7-Eleven
entered the NYC market, and the
supersize sugar drink is a 7-Eleven
Mike -- they're not popping up,
their being opened by a corporate
strategy -- over 100 new stores
planned in NYC. That strategy is
not to find a market but to choke
out what's already there already
serving us viably and then to
monopolize the market. When they've
commandeered the market, then, like
Starbucks, they'll close a bunch of
non-sustainable excess stores.
Until then, they'll support those
excess stores with their corporate
resources. It's a corporate take-
over of your streets. And what do
7-Elevens sell? Corporate packaged
goods. This is not the free market.
It's bullying from above bulldozing
everything from below. Adam Smith
is rolling in his grave. - January 24, 2013 at 1:31 PM
I would be really interested to hear more about the parties involved in the smoke filled room of the soda ban policy talks. The timing of the ban and 7-11's entrance to the market is very suspect. It seems like it was crafted perfectly to allow 7-11 to get an advantage.
I hope the story comes out some day.
I am all for free enterprise, but for it to be free, all enterprises should have a level playing field. - January 24, 2013 at 1:58 PM
- rob said...
@1:11 -- Free enterprise my ass --
it's blatant corporate take-over.
The goal is local monopoly. Look at the strategy.
It's not serving a market,
it's closing it out. What do
you think the result will be --
more diversity of offerings catering to the market here?
It'll be a limiting of the market.
No more incredible cashews on 2nd
Ave, no more crazy sandwiches on B.
It's not stopping here. It's
only beginning. They don't stop --
isn't that what the recession
taught us? - January 24, 2013 at 2:05 PM
@Mike, the East Village has no gates. I bet that the young bros & their ilk on their pub crawls (i.e., people who don't really give a shit about the neighborhood) won't see any problem whatsoever with patronizing a 7-11 for shitty-ass processed food at 3 AM or whatever, since they probably grew up around them in suburbia. Even if no East Villager goes in any 7-11, I think the stores will probably survive. Which sucks.
- January 24, 2013 at 2:15 PM
- vzabuser said...
to fit in, 7-11 has proomised to make the one in the East Village an exact replica of the first in the 1960's-they will staff it with one unprotected employee and an unlocked register- and it will be the only one to open at 7am and close at 11pm.
- January 24, 2013 at 2:15 PM
A new article in the Observer has an ominous quote from Ken Barnes, Senior Director of Northeast Regional Development for 7-Eleven. "We can't open more New York locations fast enough," Mr. Barnes said. "Every neighborhood is a target."
7-Eleven spokesperson Margaret Chabris said the neighborhood is a "target" because of it's "young adults and young families on a budget."
Margaret Chabris is quoted as saying "Currently, this part of the East Village is underserved... 7-Eleven will provide attractive stores and bring new jobs, a franchise business opportunity and services to this part of town."
This corporate issued statement is untrue. There is already an existing bodega one block north of the incoming Avenue A / 11th Street 7-Eleven, as well as an existing bodega one block south. There is no need or demand for a 7-Eleven at this location. - January 24, 2013 at 2:26 PM
The sidewalks and streets are not private property so chalking is legal. Police stopped by last night, checked out the group, and left them to their chalking.
- January 24, 2013 at 2:28 PM
- BagelGuy said...
Again, there is no need to fear. Depinto and crew will smacked down hard by the trifecta of Poppy's , Westville, and Tompkins Square Bagels. He will be thoroughly embarrassed in front of his fellow CEO's for choosing such a dopey location. Joe: This ain't the Midwest. Hell, it ain't even the West Village or Murry Hill. The kids in this schoolyard play rough. So bring your A game and be prepared to get knocked around. You're going up against hardened New Yorker's this time. We will scratch and claw and do whatever it takes to win. Andiamo baby ! Bring it .
- January 24, 2013 at 2:33 PM
Every 7-Eleven in the city should be chalked nightly!
- January 24, 2013 at 2:34 PM
I like it, it's a mostly civilized way of voicing an opinion. People don't like to be "targeted" by corporations and I can understand the reaction and response to 7-11's mission. And to me, it runs a little deeper than just an opposition to the 7-11, it's the implications. The area around 11th and A is one of the few enclaves left in the city that is mostly free of chain stores and 7-11 is an especially visible and soul-less type of chain store and I think people are afraid of some kind of beachhead being established.
- January 24, 2013 at 2:43 PM
- DrBOP said...
@ Bagel Guy
Give 'em HELL Cap'n! - January 24, 2013 at 3:34 PM
I got a '69 Chevy with a 396
Fuelie heads and a Hurst on the floor
She's waiting tonight down on Avenue A
Outside the Seven-Eleven store... - January 24, 2013 at 5:10 PM
- Shawn said...
Made a quick map of the bodegas I go to, and how 7-11 is NOT NEEDED IN THE EAST VILLAGE.
There are not ONE, not TWO, but THREE within ONE BLOCK!
- January 24, 2013 at 5:15 PM
How is 7-11 any less local than a bodega whose owners lives in Edison?
- January 25, 2013 at 12:13 PM
Of course 7-11 is engaging in a corporate strategy to open as many stores in and make as much money from the East Village as possible. But just because that strategy, and the one to defeat its competition, comes from a corporation doesn't change the fact that it is part of the free market system and can only succeed if enough people voluntarily buy their products.
We may not like what pops up as a result of that strategy, but the ultimate success of it comes to what people freely choose to buy or not buy.
Yes, I support 7-11's right to its strategy without having its windows smashed, but I cannot understand how anyone would choose say, a hot dog that's been on rollers for hours over something like Belgian fries at the candy store. If chalking helps draw attention to what 7-11 is doing and drives them out, that's cool too. Actually, preferable. - January 25, 2013 at 12:33 PM
- rob said...
What if hot dogs are all that's available?
Mike, you are way too generous. Adam Smith
(forgive my pulling names)
observed right at the start that markets
are all conditioned by their context.
Suppose your bodega survives because
there are only two on your block, but then
a corporate entity with unlimited resources
opens four surrounding you. You'll lose
enough market share to close. Then watch
as the corporate entity close the excess
stores that it used solely to close you down,
leaving only their store and their hot dogs
which everyone must buy now, like it or not.
We saw this with the bars. There used to
be sustainable copy shops on nearly every
corner. Bars can pay higher rents and they
have no competition: density of bars
create a strip attracting more non-local
patrons. The result was the replacement
of a local "free market" with a non-local
"free market." The local service and the
local consumer lost, not to a competition
for that service but to a different market context.
That's going to happen to the convenience
market -- non-local commerce will replace
local convenience stores because 7-Eleven
is within the kids' comfort zone. And the
kids really do like 7-Eleven and don't care
about local markets or corporate control
of the market from afar. That's really the
battle -- the kids vs local commerce. In any case,
using "free market" as a
catch-all for the complexities and distortions
of economies is misleading at best,
in my opinion, 7-Eleven
corporate hypocrisy at worst. - January 25, 2013 at 2:31 PM
7-11 was a Mom & Pop operation founded in nineteen fckin twenty-seven; it's the epitome of the American Success Story. Some people want their Slim Jims and if you're not one of them, quit whining and don't shop there. Turn your attention to something truly important like the massive rat infestation in Tompkins Square Park.
- January 25, 2013 at 2:36 PM
Who are these people supporting 7-Eleven??? Really?! lol
- January 25, 2013 at 3:18 PM
@ Ben Shaoul 2:36
Thanks for checking in. Park should be free of rats by summer then you can sell more poorly renovated apartments to newbies for $2,000 a head. - January 25, 2013 at 3:23 PM
The East Village does not need 7-Eleven. They are opening up next to existing stores. Other than Super Cuts or Dress Barn, I can't think of a lamer chain to come to the neighborhood.
- January 25, 2013 at 3:25 PM
- rob said...
Yeah, 2:36, an American success like Citibank,
Goldman Sachs, Morgan Stanley and Moody's.
Try Russo's beef jerky on 11th St. Way better.
Or the jerky in Chinatown, Elizabeth St.
This is New York, for f**k's sake,
not some wasteland surfer town. - January 25, 2013 at 3:27 PM
Does 7-11 have to pay the credit card company a surcharge if they accept a credit card for payment? They do? But they don't pass it on to the customer? Weird. Is anyone trying to make sure that I stay in business?
- January 25, 2013 at 3:34 PM
You raise good points Rob, but at the end of the day, the results of free market competition always come down to choice. Corporate "invasions" can only decrease a local bodega's market share if the consumers are willing to give business to the newcomers.
If people choose 7-11 over a bodega, like they might, or the Bean over Starbucks, like the are, so be it. - January 25, 2013 at 4:47 PM
"it's the epitome of the American Success Story"
It IS or it WAS?
I'm sure the Thompsons made a lot of dough, but 7-11 is not an American company. - January 25, 2013 at 5:50 PM
I'm just curious when citizens' right to assemble, organize and boycott stopped being part of the "free market systemTM"? Apparently people may only be participants in the "free market systemTM" by not patronizing providers.
Additionally, democratically implemented legislation regulating the conduct of corporate entities is a violation of the "free market systemTM", but government implemented legislation regulating the conduct of natural persons is not. - January 25, 2013 at 5:54 PM
- rob said...
Choice is a fiction too, Mike -- gotta eat,
gotta bank unless you like a lumpy mattress,
and look at the options: a Chase on every corner
or one lone Credit Union way over on B. Corporates
own your choices.
@3:34, 5:50 and 5:54 -- 'NO 7-Eleven'
is on FB and Twitter. Hope I get to meet you all at
our next gathering. Mike included. (-:
"Freemarket TM" -- nailed it.
Drop me a line. firstname.lastname@example.com - January 25, 2013 at 6:38 PM
- rob said...
The arguments against commercial zoning restrictions
are not about free market fictions. The worry is over rent
Restrictions on corporate outlets drive
commercial rents down just as restrictions on liquor
licenses do. In a low-income rental district, landlords
depend on high-rent commerce. Lose that and you
can see landlords abandoning buildings.
But most EV landlords are rolling in dough, though
they don't tell you that, and the landlord of this location,
Shaoul, is a real estate magnate.
There is no threat of depressing this neighborhood.
On the contrary, it's attracting revenue through NYU.
So the economic consequences of a restriction here
would be beneficial to the community, allowing services
that are useful and desirable but that have lower profit
margins than chains and bars. You might even get a
bookstore or a performance space. The burden would
be borne by the landlord, but in this neighborhood,
he won't be hurt enough to abandon or even curtail services.
Lower rents will have no effect on prices as long as
we have plenty of local convenience store competition,
and why would they close unless 7-Eleven breaks them? - January 26, 2013 at 7:26 AM


text:
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text:
Price: $ 55.00 USD..
Wise Man With Myrrh Ornament - 856091
NOTES: Wise Man With Myrrh Ornament.
Wise Man With Myrrh Ornament by Ebony Visions
image Copyright © 2024 by Ebony Visions
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text:
FLORA LICHTMAN, BYLINE: Up next, another mover and shaker in the alimentary canal - coffee. Whether you're a home brewer or a latte devotee, whether you take it light and sweet or on ice, your coffee is guaranteed to be chock full of chemistry. It starts in the bean, which is actually not a bean at all.
It's a seed, according Harold McGee, author of "On Food and Cooking: The Science and Lore of the Kitchen" along with other books on science and food. And we caught up with Harold, to hear more about how coffee gets its signature taste.
HAROLD MCGEE: If you don't mind, maybe what I'll do is back up and just talk about what's in the coffee seed, and how it got there. You start out with a raw coffee bean, which is very hard. If you try to bite into it, it's like biting into a pinto bean. You'll - you might break your tooth before you actually get into it.
And it has no flavor - or if any flavor at all, it's kind of like a stale green pea with kind of a stringent woody flavor to it. Not much aroma at all, just kind of irritating. So if you make an infusion of green coffee beans, that's mostly what you get - is acidity and bitterness from the caffeine.
And then what happens is that you roast that bean and generate hundreds and hundreds and hundreds of new chemical compounds that are locked into that bean and give it all kinds of flavor qualities: taste, aroma, mouth feel, body. It's really a miraculous kind of thing. You then end up after roasting with this bean that's full of hundreds and hundreds of chemicals that you want to get into the water that's going to form the bulk of the drink. So you grind up the bean to increase the surface area that's going to get exposed to the water and then you heat the water up because extraction of molecules from a solid happens much faster at higher temperatures.
Everything is just jumping around a lot faster and with more energy, and so you're able to knock out the desirable flavors from the bean much more readily at high temperatures than you are at low temperatures. And then you expose the bean to that water and leave the two materials in contact with each other long enough to extract the really good stuff, but not so long that you extract the not so good stuff, because there are things in the bean that are not so pleasant.
LICHTMAN: This is SCIENCE FRIDAY from NPR. I'm Flora Lichtman, chatting with Harold McGee. Is just luck that they come out later?
MCGEE: Yeah. I would say. Basically the things that come out early are small molecules and very water-soluble molecules, so acids. The things come out very late are not so water soluble and they're larger molecules. And it turns out that those are the ones that do tend to be bitter and do tend to be astringent.
LICHTMAN: Will we be familiar with any of these chemicals? Do we, you know, or are they things we've never heard of before?
MCGEE: No. They're found in all other roasted foods or most other roasted foods. And that's one of the amazing things about the Maillard reactions. Those are the - that's the general term for these reactions that at high temperatures turn pale, tasteless things into brown tasty things. So a lot of the things that you find in coffee you also find in other toasted, roasted foods. The few that make coffee coffee tend to be, as far as we can tell, and we're still learning about this, tend to be very peculiar sulfur-containing aromatic molecules that you just don't find other places.
LICHTMAN: Sulfur. I mean, we know that from things like skunk spray.
MCGEE: Yes.
LICHTMAN: Maybe different ones.
MCGEE: It's true. Yes. They are different, although you do find some overlap between defensive sprays of animals and foods that we love. You have to get the proportions right. So if there's too much of it, then of course you're not going to like it. But a little bit gives a kind of depth and interest to food flavors.
LICHTMAN: Do you think that caffeine is bitter? Does that mean caffeine has a flavor itself?
MCGEE: Yes. Yes, indeed. Caffeine is - it's an alkaloid. And we find, humans, that is, find almost all alkaloids bitter. And the biological thinking about that is that almost alkaloids are also toxic, and our bitter taste, which is an intrinsically unpleasant experience, bitterness is way of warning us that there is something in whatever we've put in our mouth that is likely to be bad for us. Now, you might say, well, but we love caffeine because it does wonderful things for our attentiveness and wakefulness and so on. And that's true to a certain point.
But if you have too much caffeine, it will, in fact, be toxic. So bitterness is a flavor that we learned to enjoy in the course of our lives because we can associate it with desirable things like the delicious flavors of coffee and the stimulating effects of coffee. But initially it's an unpleasant experience.
LICHTMAN: It's kind of an upper or downer or about the caffeine, right? Anyway, that was Harold McGee, author of "On Food and Cooking: The Science and Lore of the Kitchen." And we chatted with him from KQED in San Francisco. That's about all we have time for this hour. If you want to learn more about the science of coffee, visit our website. We have a video produced by Jenny Woodward featuring Harold McGee and overflowing with fun facts on coffee. It's on our website at sciencefriday.com. Transcript provided by NPR, Copyright NPR.


text:
, so it always matches the running code
- the web which was being accessed
- the topic being accessed (if any)
- canonical username of the person doing the accessing. Use the methods of the TWiki::Users class to get more information about the user.
- the access mode e.g. CHANGE, VIEW etc
a text string giving the reason for the refusal.
%TAG{"joe" fred="bad" joe="mad"}%
An attribute set is a hash containing an entry for each parameter. The
default parameter (unnamed quoted string) is named _DEFAULT
in the hash.
Attributes declared later in the string will override those of the same
name defined earlier. The one exception to this is the _DEFAULT key, where
the first instance is always taken.
As well as the default TWiki syntax (parameter values double-quoted)
this class also parses single-quoted values, unquoted spaceless
values, spaces around the =, and commas as well as spaces separating values.
The extended syntax has to be enabled by passing the $friendly
to new
This package doesn't smell
. It allows to
safely modify configuration variables for one single run without affecting
normal TWiki operation.
This package doesn't smell
Pointer to the CGI::
Hash of context ids
TWiki::LoginManager singleton (moved to TWiki::Users)
TWiki::Plugins singleton
TWiki::Prefs singleton
Login ID when using ApacheLogin? . Maintained for compatibility only, do not use.
Name of web found in URL path or web
URL parameter
TWiki::Sandbox singleton
URL path to the current script. May be dynamically extracted from the URL path if {GetScriptUrlFromCgi}. Only required to support {GetScriptUrlFromCgi} and not consistently used. Avoid.
TWiki::Access singleton
Hash of TWiki variables whose value is specific to the current CGI request.
TWiki::Store singleton
Name of topic found in URL path or topic
URL parameter
Host part of the URL (including the protocol) determined during intialisation and defaulting to {DefaultUrlHost}
Unique user ID of logged-in user
TWiki::Users singleton
Name of web found in URL path, or web
URL parameter, or {UsersWebName}
type is mapped
to TWiki::Form::Text
and the checkbox
type to TWiki::Form::Checkbox
The TWiki::Form::FieldDefinition
class declares default behaviours for
types that accept a single value in their definitions. The
extends this for types that have lists
of possible values.
This package has smell factor of 4
TWiki variable, and accessed in code using
. The 'Since' field in the function
documentation refers to $TWiki::Plugins::VERSION
Notes on use of $TWiki::Plugins::VERSION
(from 1.2 forwards): 1.
) is the same then any plugin coded to use any earlier revision of the 1.
API will still work. No function has been removed from the interface, nor has any API published in that version changed in such a way as to require plugins to be recoded.
also applies to the plugin handlers. The handlers are documented in the EmptyPlugin, and that module indicates what version of TWiki::Plugins::VERSION
it relates to.
viewauth -> view
, editauth -> edit
, and so on.
See also TWikiUserAuthentication.
Subclass of TWiki::LoginManager; see that class for documentation of the
methods of this class.
This package has smell factor of 1
The class has extensive tracing, which is enabled by
$TWiki::cfg{Trace}{LoginManager.pm}. The tracing is done in such a way as to
let the perl optimiser optimise out the trace function as a no-op if tracing
is disabled.
Here's an overview of how it works:
Early in TWiki::new, the login manager is created. The creation of the login manager does two things: twiki
code() |
message() |
header($field) |
content() |
is_error() |
is_redirect() |
script. oops
the name of an oops template file from the templates
This file will be expanded and the
parameter values passed to the exception instantiated. The
result will be shown in the browser.
Plugins may throw TWiki::OopsException. For example:
use Error; ... throw TWiki::OopsException( 'bathplugin', def => 'toestuck', web => $web, topic => $topic, params => [ 'bigtoe', 'hot tap' ] ); This package doesn't smell ---++ [[TWikiPluginDotPm][]] This package has smell factor of *2* ---++ [[TWikiPluginsDotPm][TWiki::Plugins]] This module defines the singleton object that handles Plugins loading, initialization and execution. This class uses Chain of Responsibility (GOF) pattern to dispatch handler calls to registered plugins. This package doesn't smell ---++ [[TWikiPluralsDotPm][TWiki::Plurals]] Handle conversion of plural topic names to singular form. This package doesn't smell ---++ [[TWikiPrefsDotPm][TWiki::Prefs]] The Prefs class is a singleton that implements management of preferences. It uses a stack of TWiki::Prefs::PrefsCache objects to store the preferences for global, web, user and topic contexts, and provides the means to look up preferences in these. Preferences from different places stack on top of each other, so there are global preferences, then site, then web (and subweb and subsubweb), then topic, included topic and so on. Each level of the stack is tagged with a type identifier. The module also maintains a separate of the preferences found in every topic and web it reads. This supports the lookup of preferences for webs and topics that are not on the stack, and must not be chained in (you can't allow a user to override protections from their home topic!) This package doesn't smell ---++ [[TWikiPrefsParserDotPm][TWiki::Prefs::Parser]] This Prefs-internal class is used to parse * Set and * Local statements from arbitrary text, and extract settings from meta objects. It is used by TopicPrefs to parse preference settings from topics. This class does no validation or duplicate-checking on the settings; it simply returns the recognized settings in the order it sees them in. This package has smell factor of *1* ---++ [[TWikiPrefsPrefsCacheDotPm][TWiki::Prefs::PrefsCache]] The PrefsCache package holds a cache of topics that have been read in, using the TopicPrefs class. These functions manage that cache. We maintain 2 hashes of values: * {locals} Contains all locals at this level. Locals are values that only apply when the current topic is the topic where the local is defined. The variable names are decorated with the locality where they apply. * {values} contains all sets, locals, and all values inherited from the parent level As each cache level is built, the values are copied down from the parent cache level. This sounds monstrously inefficient, but in fact perl does this a lot better than doing a multi-level lookup when a value is referenced. This is especially important when many prefs lookups may be done in a session, for example when searching. This package doesn't smell ---++ [[TWikiQueryHoistREsDotPm][TWiki::Query::HoistREs]] Static functions to extract regular expressions from queries. The REs can be used in caching stores that use the TWiki standard inline meta-data representation to pre-filter topic lists for more efficient query matching. See =Store/RcsFile.pm= for an example of usage. This package doesn't smell ---++ [[TWikiQueryNodeDotPm][TWiki::Query]] A Query object is a representation of a query over the TWiki database. Fields are given by name, and values by strings or numbers. Strings should always be surrounded by 'single-quotes'. Numbers can be signed integers or decimals. Single quotes in values may be escaped using backslash (\). See TWiki.QuerySearch for details of the query language. At the time of writing only a subset of the entire query language is supported, for use in searching. A query object implements the =evaluate= method as its general contract with the rest of the world. This method does a "hard work" evaluation of the parser tree. Of course, smarter Store implementations should be able to do it better.... This package has smell factor of *2* ---++ [[TWikiQueryParserDotPm][TWiki::Query::Parser]] Parser for queries This package doesn't smell ---++ [[TWikiRenderDotPm][TWiki::Render]] This module provides most of the actual HTML rendering code in TWiki. This package has smell factor of *20* ---++ [[TWikiSandboxDotPm][TWiki::Sandbox]] This object provides an interface to the outside world. All calls to system functions, or handling of file names, should be brokered by this object. NOTE: TWiki creates a singleton sandbox that is *shared* by all TWiki runs under a single mod_perl instance. If any TWiki run modifies the sandbox, that modification will carry over in to subsequent runs. Be very, very careful! This package has smell factor of *4* ---++ [[TWikiSearchDotPm][TWiki::Search]] This module implements all the search functionality. This package has smell factor of *14* ---++ [[TWikiStoreDotPm][TWiki::Store]] This module hosts the generic storage backend. This module provides the interface layer between the "real" store provider - which is hidden behind a handler - and the rest of the system. it is responsible for checking for topic existance, access permissions, and all the other general admin tasks that are common to all store implementations. This module knows nothing about how the data is actually _stored_ - that knowledge is entirely encapsulated in the handlers. The general contract for methods in the class requires that errors are signalled using exceptions. TWiki::AccessControlException is used for access control exceptions, and Error::Simple for all other types of error. This package has smell factor of *14* ---++ [[TWikiStoreQueryAlgorithmsBruteForceDotPm][TWiki::Store::QueryAlgorithms::BruteForce]] Default brute-force query algorithm Has some basic optimisation: it hoists regular expressions out of the query to use with grep, so we can narrow down the set of topics that we have to evaluate the query on. Not sure exactly where the breakpoint is between the costs of hoisting and the advantages of hoisting. Benchmarks suggest that it's around 6 topics, though this may vary depending on disk speed and memory size. It also depends on the complexity of the query. This package doesn't smell ---++ [[TWikiStoreRcsFileDotPm][TWiki::Store::RcsFile]] This class is PACKAGE PRIVATE to Store, and should never be used from anywhere else. It is the base class of implementations of stores that manipulate RCS format files. The general contract of the methods on this class and its subclasses calls for errors to be signalled by Error::Simple exceptions. Refer to Store.pm for models of usage. This package has smell factor of *11* ---++ [[TWikiStoreRcsLiteDotPm][TWiki::Store::RcsLite]] This package does not publish any methods. It implements the virtual methods of the [[TWikiStoreRcsFileDotPm][TWiki::Store::RcsFile]] superclass. Simple replacement for RCS. Doesn't support: * branches * locking Neither of which are used (or needed) by TWiki. This module doesn't know anything about the content of the topic There is one of these object for each file stored under RCSLite. This object is PACKAGE PRIVATE to Store, and should NEVER be used from anywhere else. FIXME: * need to tidy up dealing with \n for differences * still have difficulty on line ending at end of sequences, consequence of doing a line based diff ---++ File format <verbatim> rcstext ::= admin {delta}* desc {deltatext}* admin ::= head {num}; { branch {num}; } access {id}*; symbols {sym : num}*; locks {id : num}*; {strict ;} { comment {string}; } { expand {string}; } { newphrase }* delta ::= num date num; author id; state {id}; branches {num}*; next {num}; { newphrase }* desc ::= desc string deltatext ::= num log string { newphrase }* text string num ::= {digit | .}+ digit ::= 0 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 id ::= {num} idchar {idchar | num }* sym ::= {digit}* idchar {idchar | digit }* idchar ::= any visible graphic character except special special ::= $ | , | . | : | ; | @ string ::= @{any character, with @ doubled}*@ newphrase ::= id word* ; word ::= id | num | string | : </verbatim> Identifiers are case sensitive. Keywords are in lower case only. The sets of keywords and identifiers can overlap. In most environments RCS uses the ISO 8859/1 encoding: visible graphic characters are codes 041-176 and 240-377, and white space characters are codes 010-015 and 040. Dates, which appear after the date keyword, are of the form Y.mm.dd.hh.mm.ss, where Y is the year, mm the month (01-12), dd the day (01-31), hh the hour (00-23), mm the minute (00-59), and ss the second (00-60). Y contains just the last two digits of the year for years from 1900 through 1999, and all the digits of years thereafter. Dates use the Gregorian calendar; times use UTC. The newphrase productions in the grammar are reserved for future extensions to the format of RCS files. No newphrase will begin with any keyword already in use. Revisions consist of a sequence of 'a' and 'd' edits that need to be applied to rev N+1 to get rev N. Each edit has an offset (number of lines from start) and length (number of lines). For 'a', the edit is followed by length lines (the lines to be inserted in the text). For example: d1 3 means "delete three lines starting with line 1 a4 2 means "insert two lines at line 4' xxxxxx is the new line 4 yyyyyy is the new line 5 This package has smell factor of *2* ---++ [[TWikiStoreRcsWrapDotPm][TWiki::Store::RcsWrap]] This package does not publish any methods. It implements the virtual methods of the [[TWikiStoreRcsFileDotPm][TWiki::Store::RcsFile]] superclass. Wrapper around the RCS commands required by TWiki. There is one of these object for each file stored under RCS. This package has smell factor of *3* ---++ [[TWikiStoreSearchAlgorithmsForkingDotPm][TWiki::Store::SearchAlgorithms::Forking]] Forking implementation of the RCS cache search. ---++ search($searchString, $topics, $options, $sDir) -> \%seen Search .txt files in $dir for $searchString. See RcsFile::searchInWebContent for details. This package has smell factor of *3* ---++ [[TWikiStoreSearchAlgorithmsPurePerlDotPm][TWiki::Store::SearchAlgorithms::PurePerl]] Pure perl implementation of the RCS cache search. ---++ search($searchString, $topics, $options, $sDir) -> \%seen Search .txt files in $dir for $string. See RcsFile::searchInWebContent for details. This package doesn't smell ---++ [[TWikiTemplatesDotPm][TWiki::Templates]] Support for the TWiki template language. This package has smell factor of *2* ---++ [[TWikiTimeDotPm][TWiki::Time]] Time handling functions. This package has smell factor of *7* ---++ [[TWikiUIChangeFormDotPm][TWiki::UI::ChangeForm]] Service functions used by the UI packages This package doesn't smell ---++ [[TWikiUIDotPm][TWiki::UI]] Service functions used by the UI packages This package doesn't smell ---++ [[TWikiUIEditDotPm][TWiki::UI::Edit]] Edit command handler This package has smell factor of *1* ---++ [[TWikiUIManageDotPm][TWiki::UI::Manage]] UI functions for web, topic and user management This package has smell factor of *4* ---++ [[TWikiUIOopsDotPm][TWiki::UI::Oops]] UI delegate for oops function This package doesn't smell ---++ [[TWikiUIRDiffDotPm][TWiki::UI::RDiff]] UI functions for diffing. This package has smell factor of *12* ---++ [[TWikiUIRegisterDotPm][TWiki::UI::Register]] User registration handling. This package has smell factor of *7* ---++ [[TWikiUISaveDotPm][TWiki::UI::Save]] UI delegate for save function This package has smell factor of *1* ---++ [[TWikiUISearchDotPm][TWiki::UI::Search]] UI functions for searching. This package has smell factor of *2* ---++ [[TWikiUIStatisticsDotPm][TWiki::UI::Statistics]] Statistics extraction and presentation This package has smell factor of *4* ---++ [[TWikiUIUploadDotPm][TWiki::UI::Upload]] UI delegate for attachment management functions This package has smell factor of *3* ---++ [[TWikiUIViewDotPm][TWiki::UI::View]] UI delegate for view function This package has smell factor of *2* ---++ [[TWikiUserMappingDotPm][TWiki::UserMapping]] This is a virtual base class (a.k.a an interface) for all user mappers. It is *not* useable as a mapping in TWiki - use the BaseUserMapping for default behaviour. User mapping is the process by which TWiki maps from a username (a login name) to a display name and back. It is also where groups are maintained. See TWiki::Users::BaseUserMapping and TWiki::Users::TWikiUserMapping for the default implementations of this interface. If you want to write a user mapper, you will need to implement the methods described in this class. User mappings work by mapping both login names and display names to a _canonical user id_. This user id is composed from a prefix that defines the mapper in use (something like 'BaseUserMapping_' or 'LdapUserMapping_') and a unique user id that the mapper uses to identify the user. The null prefix is reserver for the TWikiUserMapping for compatibility with old TWiki releases. __Note:__ in all the following documentation, =$cUID= refers to a *canonical user id*. This package has smell factor of *1* ---++ [[TWikiUsersApacheHtpasswdUserDotPm][TWiki::Users::ApacheHtpasswdUser]] Password manager that uses Apache::HtPasswd to manage users and passwords. Subclass of [[TWikiUsersPasswordDotPm][ =TWiki::Users::Password= ]]. See documentation of that class for descriptions of the methods of this class. Duplicates functionality of [[TWikiUsersHtPasswdUserDotPm][ =TWiki::Users::HtPasswdUser=]]; provided mainly as an example of how to write a new password manager. This package has smell factor of *1* ---++ [[TWikiUsersBaseUserMappingDotPm][TWiki::Users::BaseUserMapping]] User mapping is the process by which TWiki maps from a username (a login name) to a display name and back. It is also where groups are maintained. The BaseMapper provides support for a small number of predefined users. No registration - this is a read only usermapper. It uses the mapper prefix 'BaseUserMapping_'. ---++ Users * TWikiAdmin - uses the password that was set in Configure (IF its not null) * TWikiGuest * UnknownUser * TWikiContributor - 1 Jan 2005 * TWikiRegistrationAgent - 1 Jan 2005 ---+++ Groups * $TWiki::cfg{SuperAdminGroup} * TWikiBaseGroup This package has smell factor of *2* ---++ [[TWikiUsersDotPm][TWiki::Users]] This package provides services for the lookup and manipulation of login and wiki names of users, and their authentication. It is a Facade that presents a common interface to the User Mapping and Password modules. The rest of the core should *only* use the methods of this package, and should *never* call the mapping or password managers directly. TWiki uses the concept of a _login name_ which is used to authenticate a user. A login name maps to a _wiki name_ that is used to identify the user for display. Each login name is unique to a single user, though several login names may map to the same wiki name. Using this module (and the associated plug-in user mapper) TWiki supports the concept of _groups_. Groups are sets of login names that are treated equally for the purposes of access control. Group names do not have to be wiki names, though it is helpful for display if they are. Internally in the code TWiki uses something referred to as a _canonical user id_ or just _user id_. The user id is also used externally to uniquely identify the user when (for example) recording topic histories. The user id is *usually* just the login name, but it doesn't need to be. It just has to be a unique 7-bit alphanumeric and underscore string that can be mapped to/from login and wiki names by the user mapper. The canonical user id should *never* be seen by a user. On the other hand, core code should never use anything *but* a canonical user id to refer to a user. *Terminology* * A *login name* is the name used to log in to TWiki. Each login name is assumed to be unique to a human. The Password module is responsible for authenticating and manipulating login names. * A *canonical user id* is an internal TWiki representation of a user. Each canonical user id maps 1:1 to a login name. * A *wikiname* is how a user is displayed. Many user ids may map to a single wikiname. The user mapping module is responsible for mapping the user id to a wikiname. * A *group id* represents a group of users and other groups. The user mapping module is responsible for mapping from a group id to a list of canonical user ids for the users in that group. * An *email* is an email address asscoiated with a *login name*. A single login name may have many emails. *NOTE:* * wherever the code references $cUID, its a canonical_id * wherever the code references $group, its a group_name * $name may be a group or a cUID This package has smell factor of *5* ---++ [[TWikiUsersHtPasswdUserDotPm][TWiki::Users::HtPasswdUser]] Support for htpasswd and htdigest format password files. Subclass of [[TWikiUsersPasswordDotPm][ =TWiki::Users::Password= ]]. See documentation of that class for descriptions of the methods of this class. This package has smell factor of *3* ---++ [[TWikiUsersPasswordDotPm][TWiki::Users::Password]] Base class of all password handlers. Default behaviour is no passwords, so anyone can be anyone they like. The methods of this class should be overridded by subclasses that want to implement other password handling methods. This package doesn't smell There were a total of *195* smells


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Blenders Black Rain
Orders typically ship within 1-3 business days unless otherwise noted such as in the case of a pre-order.
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We take our responsibility to look after your money, information and privacy seriously.
We therefore have security measures in place to help combat fraud and cybercrime. As individuals there are also some simple steps and guidance that we can all easily follow to improve our personal online security:
Security Checklist:
Password protect devices and online accounts.
Where possible, passwords should be at least eight characters long, should include different types of characters, and should not be a proper word, name or place. Consider using phrases, a number of unconnected words or letters from something memorable to you but difficult to guess, such as a poem or song lyrics. Change your passwords regularly where possible, using different passwords for different accounts. Do not let anyone else know your password.
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Unexpected emails may be malicious; containing viruses, malware or other tools criminals use to gain access to your information. Do not reply to an email asking for sensitive information, open an unexpected attachment or enter information into a website that you are directed to by a hyperlink. Instead, use a search engine to direct you to the organisation's login page. Do not give sensitive information such as plan numbers to a caller if you are unsure of who they are.
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Social Media is a good way to store and share personal information. Cyber criminals will also use social media to look for your date of birth, place of birth or middle name, for example, which they can use to take over your accounts or commit identity theft. Use the privacy settings on websites and be careful about what you make publically available. Be aware of what your friends and family post about you.
Our interactions with you:
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If you would like further information about online security and fraud, please visit www.getsafeonline.org, www.actionfraud.police.uk and www.cyberstreetwise.com*
*St. James's Place cannot accept responsibility for content on external websites.


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← home ← photo gallery ← photoalbum «The surface of the moon»
Photography of the Moon, planets, Cosmos 91 of 156
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Syrup and Biscuits - Jackie Garvin's Southern food blog
Southern food, simple life, sweet memories
Home » Ingredients » Poultry
I'm Jackie Garvin, the personality behind the blog. Being born and raised in Alabama and entrenched in southernism was a gift. It gave me an identity. I am part of a culture that embraces gracious hospitality, manners, love of God and country, frugality, family values and good honest food. That's who I am and that's what I'm all about. Read More…
© Syrup and Biscuits by Jackie Garvin
2011 -2023
Unauthorized use and/or duplication of this material without express and written permission from this blog's author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Jackie Garvin and Syrup and Biscuits with appropriate and specific direction to the original content.
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Wednesday, February 1, 2012
Oven Baked Parmesan Steak Fries
From the kitchen of One Perfect Bite...French fries have become a sometime thing for the Silver Fox and me. When we have a yen, there's an old bar and grill in town that makes fries that could set the standard for any steak house in the country. The place is shabby and it reeks of stale beer, but the potatoes they serve are Lucullean and worth the caloric splurge and descent to the dark side. The fries I make at home are oven baked and, while they are good, I've never been able to convince myself that they are as good as the real thing. It's a given that they are better for us, so when I need something to accompany burgers or steaks, these are the steak fries that I serve. If you are looking for a healthier alternative to deep fried potatoes I really think you'll like these. They are simple to make and very tasty. Given the variance with oven temperatures, you'll want to watch these carefully as they near the end of their baking period. It's best to view the time listed in the recipe as a suggestion rather than fiat. Here's the recipe.
Oven Baked Parmesan Steak Fries...from the kitchen of One Perfect Bite
5 Idaho potatoes
1/4 cup extra-virgin olive oil
1 tablespoon garlic salt
1/2 teaspoon freshly ground black pepper
1/2 cup finely grated Parmesan cheese
1) Preheat the oven to 450 degrees F. Place two baking sheets in oven to heat.
2) Peel potatoes and cut each potato into 8 wedges. Place wedges into a bowl of cold water and let them sit for 10 minutes. Pour off water, then cover again with cold water. This is to prevent oxidation and help keep the potatoes crisp. Drain potatoes and pat them completely dry with paper toweling. Place them into a large bowl with olive oil, salt and black pepper. Toss well, making sure to cover all surfaces of the potatoes.
3) Remove baking sheets from oven and quickly spread potatoes on them in a single layer. Remember to protect hands and fingers from burns. Return to oven and bake for about 35 to 40 minutes, turning once, until potatoes are golden brown. Sprinkle with Parmesan cheese and continue baking until the cheese has melted and caramelized, about 5 to 7 minutes longer. Remove from oven, let sit for 2 minutes, then serve. Yield: 6 servings.
One Year Ago Today: Dark Chocolate Shortbread
Two Years Ago Today: Eggplant Parmesan
47 comments :
- Unknown said...
Hi Mary! We love steak fries. I love them crispy on the outside and soft on the inside. These look delicious and I love that they are baked.
- February 1, 2012 at 12:34 AM
- Pondside said...
We haven't had a chip for ages (well, I might have had ONE from the side of a friend's plate...) I'm sending this to my husband's computer with the subject line 'hint'. Steak and chips would be a great Friday night meal!
- February 1, 2012 at 12:49 AM
- Katarina said...
I like it, when you have used parmesan. It gives a nice flavor!
- February 1, 2012 at 4:07 AM
- Lynn said...
These look great Mary, even this early in the morning! I've been working on a post for making them in my cast iron skillet, hopefully I'll have that up soon:@)
- February 1, 2012 at 4:30 AM
- Skye (Skye Loves...) said...
Absolutely love the fries and cheese combination. Such a classic treat. Have you thought of drizzling a touch of truffle oil on top as well? I think that it would be really, really yummy...
- February 1, 2012 at 4:38 AM
- Diane said...
I love the sound of these. I have a deep fryer and it is so easy that I have never used the oven for chips. I must give it a try. Diane
- February 1, 2012 at 5:08 AM
- Rita said...
I know these will be so crispy good; thank you for sharing this one.Pinning this one.
Rita - February 1, 2012 at 5:54 AM
- Unknown said...
These sound mouth wateringly delicious, and they're baked instead of fried! Tatsy and healthy; you can't go wrong!
- February 1, 2012 at 6:38 AM
- Tanna said...
These looks particularly yummy with the parmesan!! Though not quite the same as the little pub's fries, I think you have come up with a wonderful alternative!! ;) blessings ~ tanna
- February 1, 2012 at 6:51 AM
- safire said...
These look delicious! Thanks for sharing :)
- February 1, 2012 at 6:55 AM
- Barbara said...
Those look easy to make and packed with flavor, Mary!
- February 1, 2012 at 7:08 AM
- kitchen flavours said...
These looks delicious! We love potatoes, everyone would rush for them first! I know my family would love this version! Thanks for sharing~!
- February 1, 2012 at 7:09 AM
- Kim said...
I really love this kind of fries. I make some that are really similar to yours. You should try with smoked paprika one day, it's addictive!
- February 1, 2012 at 7:10 AM
- Eliana said...
Love that these are baked. So I don/t have to feel guilty eating an entire batch.
- February 1, 2012 at 7:13 AM
- StephenC said...
I know from experience what an excellent method this is for baked fries. We originally learned the technique from America's Test Kitchen. It's good that you are sharing it widely.
- February 1, 2012 at 7:15 AM
- Priya Suresh said...
Wow wish to have some rite now;yummy fries..
- February 1, 2012 at 7:22 AM
- Unknown said...
Next to mac and cheese and chocolate, fries are my biggest weakness!! I oven bake them at home all the time, and you are right, they just aren't the same as fried ones no matter how much I try to convince myself they are!! Love adding parmesan too them.. yours look perfect!
- February 1, 2012 at 7:24 AM
- The Blonde Duck said...
Love French fries!
- February 1, 2012 at 8:11 AM
- What's Baking?? said...
I shall try this recipe soon. I love fries. Have a great day, Mary.
- February 1, 2012 at 8:28 AM
- Margaret Murphy Tripp said...
I never turn down a good french fry. Yours look amazing!
- February 1, 2012 at 8:41 AM
- Cindy@NorthofWiarton said...
We do not do deep fried in our home anymore either, Mary. My Rob does "hit up" a fry stand on occasion when he has his moments. I hope it is "Okay" I have shared your method with my recipe exchange, as I am sure some of the members would enjoy? Grey overcast day here today. Good day for you, Mary.
- February 1, 2012 at 8:43 AM
- Claudia said...
I only bake my fries and absolutely go for the full-fat version when out. If you cook something with Parmesan, I will come. I will do this.
- February 1, 2012 at 9:41 AM
- MissB said...
Absolutely love the fries and cheese combination... delicious!
Kisses Mary :* - February 1, 2012 at 9:57 AM
- Debra Daniels-Zeller said...
Just the recipe I was looking for. Love the simplicity of basic fries.
- February 1, 2012 at 10:47 AM
- Merisi said...
Those fries look so tempting! I'll have to add Parmesan next time I attempt to make baked fries.
Btw, I made your Scandinavian Shrimp salad again today! So delicious, even though I use yogurt instead of mayonnaise. - February 1, 2012 at 11:03 AM
- David said...
Mary, These parmesan 'fried' potatoes sound terrific. What's taken away by not frying them is supplemented by the addition of a nice coating of parmesan cheese. Nice recipe...Thanks! Take Care, Big Daddy Dave
- February 1, 2012 at 11:39 AM
- Adele - The Dutch Door Kitchen said...
I love these! I will definitely be trying these very soon!
- February 1, 2012 at 11:59 AM
- Jo-Lyn's Cup Cakes N' Candies said...
These look really good, thnx!!
- February 1, 2012 at 12:15 PM
- Sofia.Lopez said...
They look amazinhg Mary, just like i love them...and the parmesan it's a excelent partner ;) I must try them...
Have a nice day Mary! :) - February 1, 2012 at 12:38 PM
- Unknown said...
Mary, these look delish!
I am thinking the gang will love these for the "BIG GAME" - February 1, 2012 at 1:22 PM
- Big Dude said...
They sound delicious and thanks for the potato soaking tip.
- February 1, 2012 at 1:46 PM
- Unknown said...
just like we do these patatoes are delicacy
- February 1, 2012 at 2:24 PM
- Marina@cowboycountryvegetarian said...
Oooooh, those fries are so delicious! What an interesting recipe, and simple too. Works for me! Thanks for visiting my blog.
- February 1, 2012 at 5:09 PM
- Ginny Hartzler said...
I literally cannot WAIT to try these!!! I never do the cold water thing, maybe that will make them even better! Just finished printing it...
- February 1, 2012 at 5:46 PM
- Sara @ Saucy Dipper said...
Oh, how I love me some steak fries. One of my favorite foods...especially when dipped in sauce.
- February 1, 2012 at 6:38 PM
- Joanne said...
so there IS truth to the idea that parmesan makes everything better!
- February 1, 2012 at 8:05 PM
- JG said...
These must taste great with the Parmesan Cheese!
~Judy - February 1, 2012 at 8:17 PM
- kitty@ Kitty's Kozy Kitchen said...
Oh yum, Mary! What could be better than black pepper & Parmesan on fries??!!
- February 1, 2012 at 9:09 PM
- The Harried Cook said...
Crispy, cheesy, starchy fries! The best kind! They are picture perfect... Gorgeous post, Mary!
- February 1, 2012 at 9:47 PM
- tender b. said...
Steak Fries are the greatest side dish I know.
- February 1, 2012 at 10:30 PM
- painter said...
Mmmm, I love steak fries!!!
And yours, looks delicious!
Have a good day... - February 2, 2012 at 5:49 AM
- Virginia Belle said...
Hello Mary,
I just can't wait to try these with my father's famous (in our household) ribs! This grilling season is looking up with new sides to try such as these delicious looking fries! Thanks for sharing.
God bless,
Virginia Belle - February 2, 2012 at 9:51 AM
- Mary Bergfeld said...
Charlotte, welcome to One Perfect Bite. I just wanted you to know how happy I am you joined us. Come often! Have a great day. Blessings...Mary
- February 2, 2012 at 10:21 AM
- Sharon Koenig said...
I love steak fries! They sound even better with Parmesan cheese.
Also like what Jacquelyn said, Steak fries are crispy on the outside and soft on the inside, just right. I don't really like shoestring all that much because they tend to be crispy inside and out most of the time. - February 6, 2012 at 5:18 PM
- Alysha said...
Remarkable Post!Keep up the good work.This is a perfect picture and sounds so good that I am ready to try it! This perfect for me!
http://all4payday.com - February 6, 2012 at 11:33 PM
As a lover of both language and food, I am enamored with your blog. Not only do you offer delicious and varied recipes, but you drop words like Lucullean with the utmost ease. Thank you.
- February 28, 2012 at 4:00 PM
- Mary Bergfeld said...
Eileen, thank you so much for the compliment.Have a wonderful day. Blessings...Mary
- February 29, 2012 at 1:51 PM