Wednesday, June 17, 2020

Time Travel and Musings



Nothing like starting with a generality, which is nothing more than that (and most likely not original with the Feeder, who sometimes misses the nose on his face) I’ve always thought that St. Mary’s county is a funny place.  Could be two counties:  North St. Mary’s County, and South St. Mary’s County. North of Great Mills or maybe Hermanville Roads.

North seems to be hell bent on full scale “development” which has been euphemistically called “controlled”.  Yeah you bet.  Chain restaurants by the score (although there may be some pandemic casualties like Fridays and Pier One), motels, mass housing, all sorts of businesses, Waldorf-ization continues.

But, once you get south of Hermanville Road on Route 5, it’s like entering a different county say even country.  Rather than neons, old fashioned stuff for outdoors things to do

No high rises, no chain restaurants; some reminders of “used to be’s”



such as Spinnaker's which has long been gone from the scene, but a few iconic legendary places have survived


An old companion of Courtney’s, nee Scheible's Crabpot Restaurant long shuttered is trying to rise again to become a “fine dining” destination


Effort continues with much activity

The once home of Trinity Manor of 1634,  has been turned into an upscale B&B plus winery outlet


But generally it remains rural

There are peaceful little marinas on the creeks






harboring a few local residents


And the creeks provide the opportunity for “aquaculture” for crabs

And Oysters


Many double wides exist with typical SMD front yards



So if you want to get away from the “modern” Pax River and journey a bit back through time, a trip south is rewarding.

History
And (clever Feeder writer that I am) “back in time” provides a segue to something that has been running around my brain for a bit.  A reminder also existed on the way “down south” with the reminder of colonial St. Mary’s City


The so called “Birthplace of Toleration” as the Calverts established a colony where you could worship as you please without intervention from the “The State” (a la England at the time).

Anyway alert readers will know that both MFO and I have been involved in “history” since coming here.  We both have a love and respect for the past and the events that shaped our country.  Today, that country is undergoing a major upheaval over police violence and brutality towards African Americans, something that I hope brings real change in our society.  But it has also spawned a mentality that anything associated with any part of history of the "South" is racist and should be removed (statues, plaques, etc.).  I do not believe you can expunge or should ignore a portion of our history just by eliminating anything to do with the events of Civil War times.  Any amount of removal of statues and so forth will not change what actually happened. It did.  Kind of like pretending the Holocaust did not exist if we don’t talk about it. I suppose there are those who would not agree, but I think confronting and discussing those events will do more to eliminate that behavior rather than closing our eyes and labeling anything to do with that period as racist, and that’s it.  Locally Sotterley Plantation (historically slave owners) has taken the “let’s learn from this” approach. 

It troubles me that young kids might grow up asking “Hey mom! who was this Robert E. Lee guy?” and being told “hush junior! we don’t talk about him, he never really existed”.  Like anything else there is a whole spectrum of opinions on this subject, but that is the Feeder’s.   Thank you for listening.

And soon with the Phase 4,836, 723 of emergence from the pandemic, soon it might be time to say:
DFD again!


Sunday, May 31, 2020

Pass the _____ please!



 Apologies for the delay, the SpaceX stuff captured my attention and brought back shades of my former life.  Did i ever mention wrote the program for docking of the Gemini/Agena?  Flight test stuff…

Yup, the end of the elephant (we won’t say which) has arrived.  The last lingering subject is one that is dear to my heart.  Some say it’s the most perfect food (we won’t mention Foie Gras)… Fromage, сыр, Käse; Formaggio, queso, cáis, TUpi, ost, juusto, 奶酪,  Just about any language you would like to pick has a word for…CHEESE!


A big reason for this is there is such a a whole universe of flavors, textures, consistencies, colors, changing all of these with age. It starts with one thing…milk.  Cow, Sheep, Goats, Water Buffalo (huh?), or combinations of all.  These are used either raw or pasteurized, each giving distinct qualities to the cheese.  We won’t go into the process, but it is fairly simple andeach step can change the characteristic of the cheese.  C’mon Feeder we didn’t just fall off the turnip truck, we know a lot of this.

Okay, okay, I love cheese. Not all cheese, but most probably my fascination was spawned and nurtured on our French Country Waterways barge cruises on the canals of France. 


And in looking for that cover shot from FCW has gotten me all nostalgic..

..........You know what?  Let’s let the general subject of cheese age a bit more, and look back some 7 years.   FOJTE has a saying “Living well is the best revenge” and we had lots of “revenge”.  The focus of the trip aside from seeing the lovely French countryside was excellent food and wine, and of course (to tie it back to the subject) Cheeses.  It was highlighted in the meals
A typical menu (all in French, as it should be)

Note the 4th course is Fromage and the wines are two whites (Vins Blanc) and one Red (Vin Rouge) and oenophiles might note there are two Grand Cru’s and a Premier Cru with hallowed names like Corton Charlemagne, and Charmes Chambertin which we couldn’t afford today.  Every meal was prepared by the on-board chef, who explained each course.  He turned out lovely food in a kitchen the size of a closet.  Great talent.

At the end of the trip, they gave us a list of the Wines and cheeses served
along with a copy of all the bottle  labels from the wines

At least two of the three cheeses was served with every lunch and dinner, that’s around maybe some 30 cheeses, with never a repeat.  There was always a little “speech” about each one, country of origin, milk, characteristics and so forth. 

I had a little book which I kept over several trips,

noting in the margin which cheeses we had when, like the Bleu de Auvergne from a Tuesday dinner

Anyway it was a wonderful (and educational experience).  We “did” two more trips with them, and never suffered from the “You can’t go home again” syndrome.  And I didn’t even mention the three star restaurants that were on the itinerary.  One of those still ranks as number one on my life list of meals.

Speaking of books, I found a more up to date one that is worth having if you want a good cheese reference.

MFO recently found another that I have to read
(illustrations are by the same chap who did “Winnie the Pooh”, and “Wind in the Willows”).  

It was originally published in 1937 and has changed nothing since that edition.  At that time, English Cheeses were much maligned, and this was an attempt to point out the fine points.  Of course the first cheese that comes to mind from England is Cheddar (named for the town in Southwestern England, near Bath).

I hate to delve into “what’s your favorite cheese” but I am increasingly intrigued in “blue” cheeses.  Again there is a remarkable variety available.  It’s one of those things where you either love it, or don’t.  I have a friend who definitely DOES NOT enjoy it.

I think I have mentioned that I have begun to patronize Murray’s, a New York cheese monger.  They have a pretty good selection of the blue veined stuff.  I gave them an order a few weeks ago for some Point Reyes Original Blue.  I did check the little box that said something about “may we substitute a similar cheese if we are out of your selection?”  well, what I got was

Darn it I thought, but it turned out to be very good.  Forced expanding horizons. Currently Murray’s offers 14 varieties (while supplies last) of blue cheese, some (e.g. Jasper Hill Farm Bridgeman Blue) costing as much as $40/Lb.  Not sure I’ll try that yet…Anyway, if you order a half pound there are some savings available.   Not sure where I’ll go next, Shropshire Blue interests me..  anyway enjoy the journey!

Speaking (briefly, I hope) of books David Allen Sibley, a noted author, illustrator, photographer, and birder has published a new volume “What it’s like to be a bird”. 

His (2000) “Sibley guide to Birds” from the National Audubon Society is still considered (by many) to be the standard bird ID guidebook.  So when this new book (What it’s like..) came along, I figured WTH I’ll try it.

Turned out to be not only a good source of bird information, but what was really a wonderful surprise was the beautiful drawings contained in it.  Even if you’re not a “birder” it is a lovely book for your collection.  Might even be eligible for “coffee table" status

Okay we’ll put a rind on the cheese, and thank you for your indulgence.  I enjoyed my trip down memory lane (canals?) in France. 

Take care, be safe and get ready to
DFD

Sunday, May 24, 2020

Second Course



Let’s take another bite of elephant (the mountain of subjects for the Feeder piling up). our first gulp was some pesky shrimp, the nice sparkling Calvet of Bordeaux, and Duck Donuts…

MFO finally thought I could break quarantine a bit yesterday morning:  leave the house for the car, stay there, tour the Farmer’s Markets (A quest for spring strawberries, mostly) and come home again to jail….er, the digs.
 


With CORVID still a risk (except to a major political figure who is taking medicine that most credible scientific organizations consider dangerous) MFO and I are still taking all the same measures as when the virus was(?) in full swing.

Anyway, we started out at the “BAE” Farmer's market just up the street from us, but the traffic person said they had no strawberries in that location and suggested we go down to the “Home Grown” Market (red barn) at Hermanville and Rte. 235.  They, like the other open air markets have “pivoted” (how many times have you heard that word lately?  Ad nauseam) to a drive through model.  It has been quite a hit here as evidenced by the line of autos waiting to get in…
  


It took us about 25 minutes from the back of that line creeping along following the signs


Till we got to the “traffic handlers”.  There are two lines, one way, an inner and outer circle


And the first vendor booth - which had volunteers that would come to your car with a “menu” board saying what they had.  You tell them, they go get it, bring it back to you and you creep on…

Finally, at almost the last vendor (Flower of the Forest Farm) DID have the sought after little bundle of spring time sweetness

  
They come at a fairly dear in price


Yes, that is five bucks (American) for a PINT of berries.  But by golly, they are good.

We also got some WAG (Willie Goddard) meats, locally raised and butchered.

Elasped time to make the circuit – approximately one hour and 15 minutes…
Buy Local

Speaking of Meats

I splurged on some Double R Ranch pork chops.  They are in cahoots with Snake River Farms (who happen to supply Thomas Keller), and decided to grill it on the Ninja.  A lovely piece of pork


Hey Feeder! What’s that doo-dad next to it?   Well,  it’s another “gadget” I got called a “Meater”.  Basically it is a probe you stick in the meat you’re cooking


And you tell it what target internal temperature you want, and it will tell you when to pull the item and let it rest while residual cooking raises it to the desired temperature.  It also tells you (via Bluetooth to your clever phone) what the ambient temperature is inside the cooking chamber.  It is pretty slick.
Here’s the finished chop (from the Ninja)


I don’t remember what temp I asked for.  probably 160 or so. 

I also used it on a Snake River Farms Filet


I think I set it for medium rare maybe 120 something.
The display looks like

Showing the internal temp was still 108, target was 125, and it was 500 inside the Ninja. 
I pulled it when it told me to, but overshot the target

Still a learning process
I also used it on a SRF strip steak


BUT… nearing the end of the cooking time, all of a sudden my phone started screaming “REMOVE MEATER AT ONCE OR DAMAGE MAY OCCUR” with flashing red screen.  Which I did. 
It occurred to me that the Ninja has a fairly small interior, and the heating element is in the top.  If the “ambient” end is too close, it may cause problems
Sill a learning process.

And lastly, the most perfect food…. CHEESE

Well, maybe that’s enough of the elephant for today.  If I get going on the “Fromage” I would go on and on, making this too long..

What’s left of the elephant is making a pizza, and that perfect food

Which (cleverly) leaves a little room for a (personal) rant and comment.

Rant: For some reason (maybe obvious) with the COVID restrictions in place, people are looking inward and cooking more, and a lot of emphasis being placed on Baking. Cooking magazines feature articles on "Perfect biscuits every time", and a lot of bread recipes.  Now, as most readers should be painfully aware, I am a devotee of "classic" foods.  I know I may be in the minority here, but i don't get the fascination with "Sour Dough".  I have never liked it, and it's first name says it all to me.  On and on about "Starter" recipes, chef so and so's perfect recipe for starter, or even for sale on the web.  Why take a perfectly prepared (not easily come by) baguette and turn it "sour".  I don't get it. Sorry, not for me.

Comment on Take out:  my idol, Tom Sietsema is soldering on with his off and on columns in the (Wednesday) Post Food section, and in the weekly Magazine generally about "take out" .  I think I've mentioned (gripe) that he doesn't mess around with outlets that are generally unavailable to us (especially SOMD).  This week's column (May 24) is entitled "Takeout, as offered by the city's top toques" meaning Starred Chefs, such as Frank Ruta (the decorated former White House chef who won a James Beard award at Palena and opened Mirabelle to rave reviews in 2017, is returning to work in D.C)
"we play to our strengths and do what we can".  To be fair, Dinner and salads adn entrees $14 to $30. Delivery can be by Caviar.

It would be nice to be in a market where most of the carryouts are from chains, with nice exceptions like the Ruddy Group, and Cow & Fish.





Next time
Be safe, don’t be sucked in by the “lets open everything up”  kiss your neighbor!  Throw out the masks!  Go to a belly to belly packed bar! Take a dose of the Hydrochloric acid or whatever it is..All is well!

And don’t worry yet about
DFD



Thursday, May 7, 2020

Chomp, Chomp, Chomp




When one starts to eat an elephant one bite at a time, which end does one start at??  Neither are very appealing…

Anyway Chapter One of Catch up, volume who knows begins now (one alert reader likened my table of contents like Jeopardy categories)

Crangon:  Or in more common parlance:  Shrimp.
The feeder has had a love/hate relationship with this crustacean for a long time.  We quite enjoy having “Shrimp Cocktail” with our end of day libations.   Well, it gets somewhat monotonous having boiled shrimp (I freeze them raw, then boil them).  So, looking something other than restaurant boiled shrimp, I have tried in vain to alter the standard boiled shrimp. Trying recipe after recipe with varying complexity of flavorings for the liquid the little darlings are cooked in.  Sprigs of Thyme, Bay Leaves, black pepper, Zatarain’s Shrimp Boil, beer, onions, the list seems endless.  And after chopping, dicing, reducing, you end up with well, boiled shrimp that might have as well been boiled in water.  No change.

Well, says I, let’s take a look at another technique: steaming them.  So, I start out on another road (less taken?).  I perused several recipes for the steaming liquid and then decided to “wing it”


Substituting cidre for wine

Then assembled stuff to apply to the outside of the shrimp, even stooping to using the time honored (and overrated, IMHO) Old Bay.

Put the “dry stuff” in a baggie with the raw shrimp

Shook it up real good, and put them in the steamer basket

Steamed them for "a while" until they looked (and felt) like they were done

And got them ready to serve

Results?  Well the feeder did his usual thing of using the “if a little is good, more is better” theory.  Apparently the Emeril “Bayou Blast” had a fair amount of Cayenne in it which took over.  The more you chewed the hotter it got (Blasted!)  Old Bay got lost.  In the end, we had to rinse off the “coating” and they weren’t so bad then.

So the steaming process seems to hold some promise (at least it altered things), and will be further pursued, with a more restrained hand. We’ll get away from the tired shrimp draped over the side of the Martini glass, which should be put to better use.

Bordeaux
While Bordeaux brings to mind noble wines from legendary properties like Pauillac, Chateau Margaux, Ch. Lafite Rothschild, producing some of the finest (and most expensive!) wines in the world like Chateau Petrus,  Sauternes, and so on, there are lesser but no less interesting bottles.  One such is a sparkling wine (don’t you DARE use the Champ…word) of some repute is Calvet Cremant de Bordeaux Brut Rose

Which we had with the steamed shrimp (after they were bathed).  The tamed down shrimp went well with the slightly acidic sparkling.

Transition to… Alexandria (USA)
We are fortunate enough to have considerate friends who travel “up the road” a fair amount, to Alexandria and one of their normal stops is:
Duck Donuts
It all began on the sandy beaches of the Outer Banks in Duck, North Carolina. There, Russ DiGilio and his family would enjoy relaxing and fun vacations… but something was missing, there were no fresh donuts! So, they decided to create their own… and Duck Donuts was born.

There is a universe of flavors and we got a “key lime pie” and blueberry, and with a cup of locally roasted St. Inie’s Coffee

A nice way to start a day

Well, there go three bites of the elephant (tastes like Chicken?  not a chance!)

I dunno, but I think when eating said Pachyderm, one DOES NOT have to
DFD
stay safe