Somehow this isn’t as entertaining as prior incarnations of Ramona, perhaps because it was written a few decades later? There’s still a kernel of Ramona, but something seems off.
Jesus, Beezus!
Somehow this isn’t as entertaining as prior incarnations of Ramona, perhaps because it was written a few decades later? There’s still a kernel of Ramona, but something seems off.
Jesus, Beezus!
Again, some unnecessary anti-girl statements that really weren’t necessary. While somewhat funny, not quite as funny a chapter as Cleary’s usual work.
The Custard Continuum may have been one of my favorite parts of the book. I particularly like that he includes a recipe for butterscotch, which he’s right in saying that there are so few.
I am really struck by the dated anti-girl rhetoric in the story. The “you can’t take a girl anywhere” business is just a bit much in a more modern reading of this. While otherwise generally entertaining, I’m not sure I could recommend this to young boys or girls anymore without a touch of a rewrite to improve the gender equality in the piece.
I don’t mind that there’s a pointed difference in boy’s and girls’ bikes so much, but the ad hominem attack on Beezus “What could you expect when you went to an auction with a girl?” is just a bridge too far.
I’m gender fluid, so I can help out!
–a Girl Scout’s 8 year old brother proudly exclaiming an excuse for helping sister when stopping by the house today to peddle Thin Mints.
Mayonnaise: 20 parts oil: 1 part liquid: 1 part yolk
Hollandaise: 5 parts butter: 1 part liquid: 1 part yolk
Vinaigrette: 3 parts oil: 1 part vinegar
Rule of thumb: You probably don’t need as much yolk as you thought you did.
I like that he provides the simple ratios with some general advice up front and then includes some ideas about variations before throwing in a smattering of specific recipes that one could use. For my own part, most of these chapters could be cut down to two pages and then perhaps even then cut the book down to a single sheet for actual use in the kitchen.
But what greatly helps the oil and water to remain separate is, among other things, a molecule in the yolk called lecithin, which, McGee explains, is part water soluble and part fat soluble.
Added on Sunday, February 4, 2018
The traditional ratio, not by weight, is excellent and works beautifully: Hollandaise = 1 pound butter: 6 yolks. This ratio seems to have originated with Escoffier. Some cookbooks call for considerably less butter per yok, as little as 3 and some even closer to 2 to 1, but then you’re creeping into sabayon territory; whats more, I believe it’s a cook’s moral obligation to add more butter given the chance.
more butter given the chance! Reminiscent of the Paula Deen phrase: “Mo’e butta is mo’e betta.”
Added on Sunday, February 4, 2018
In the days of home newspaper delivery this is just awesome. A dog so good at fetching newspapers, he collects them from the entire neighborhood! What a good belly laugh at the childishness of it all.
I like the idea of considering the traditional American hamburger as a special kind of sausage. This general abstraction appeals to the mathematician in me. It also encourages one to be geared toward the closer end of 70/30 meat/fat ratio when making hamburgers! Too often I’ve had people’s homemade burgers made with 92/8 ratios and they’re just dreadful. However, he does stop short and doesn’t encourage one to use pork fat in their burgers…
There is no such thing as a good, lean sausage.
Added on Saturday, February 3, 2018
The fat of choice is pork back fat, […] it’s better for you than the more saturated fat from beef or lamb.
Added on Saturday, February 3, 2018
Indeed, the word sausage derives from the Latin for salt.
Added on Saturday, February 3, 2018
Never use iodized salt, which adds an acrid chemical flavor to food. Use kosher or sea salt only.
Added on Saturday, February 3, 2018
Morton’s kosher is the closest to an even volume-to-weight ratio (a cup of Morton’s weighs about 8 ounces).
Added on Saturday, February 3, 2018
Pork sausages should be cooked to 150 deg F before being removed from the heat, and poultry-based sausages should be cooked to 160 deg F.
Added on Saturday, February 3, 2018
I make sausage in 5-pound batches, since that’s the maximum that will fit in the 5- or 6-quart mixing bowl standard for most standing mixers;
Added on Saturday, February 3, 2018
[When making] Fry a bit-sized portion of the sausage and taste…
Added on Saturday, February 3, 2018
One secondary and salutary effect of a brine is that it can actually carry flavors into muscle, …
For those watching closely, he’s made a pun on the word salutary whose Latin root is also the word for salt.
Added on Saturday, February 3, 2018
Sodium nitrite, often simply referred to as pink salt (it’s dyed pink), is a curing salt that’s inexpensive and available from www.butcher-packer.com, which sells pink salt under the name DQ Cure.
Oddly this line is repeated twice in the footnotes on opposite pages, but provides a useful link for ordering supplies for making Canadian bacon and Corned Beef
Added on Saturday, February 3, 2018
I had to dig through the app to find the way to register the issue and then got screwed on a refund that is really just a credit on my next order.
It should have been:
https://youtu.be/lWfaiTLPUKQ?t=49s
Henry could have done far better here, but apparently his business acumen and concept of economics was just dreadful. Still in all, an entertaining chapter where everything that could go wrong in selling found bubblegum does. As always, Ramona steals the show for laughs with the gum in her hair.
The chapter title really gives it all away, so you see it all coming from a mile away, and yet somehow it’s still funny. I love how close the Grumbie’s last name is to the cognate word grumble.
I also just noticed that notist seems to have a relatively nice import/export path which may also be available for some too. I love that their site says this:
One thing we very much believe in is that you should own your own data. As such, we didn’t want to just suck your data into Notist and leave it at that. Instead, we’ve built a tool that gives you access to the content as HTML and JSON, ready for you to take away today.
Lanyrd is currently up, let us grab your data for import into Notist! https://t.co/QdYsSKIF1L
— Notist (@benotist) January 29, 2018