One of the most annoying issue that could occur when trimming your yard is when your weed eater starts to malfunction. This could be very annoying especially if you are almost done with your task and are planning to take a relaxing day right after. The good thing is, by practicing proper maintenance, you can be able to prevent breakdowns and future problems with your weed eater.
Proper and regular maintenance of your best string trimmer could help promote safety. In this article, we are going to discuss several helpful guidelines which will allow you to get the most out of your weed eating tool.
The key to maintaining your weed eater properly lies in the product manual. The manual essentially contains a lot of things which will help you maintain your tool properly depending on the model. You can find a maintenance section with a schedule telling you what you should check and when. The maintenance section covers the following aspects of your unit as well as tips to maintain them:
- Air and fuel filters – a dirty filter allows dust and dirt to accumulate inside the machine, thus significantly reducing its performance. You can easily clean your filter by washing it with water, but there are some cases where you need a new replacement. There are some filters that should be applied with an oil coating before applying once again. Clogged filters on the other hand would require a new replacement.
- Spark plugs – a defective spark plug could cause your weed eating tool to experience issues when starting. While the engine is cool, it is advised to clean around the spark plug and remove it to find out if it needs a replacement.
- Engines, oil and fuel – different types of engine require different maintenance needs. An ideal oil-to-gasoline ratio for a 2 stroke engine is often listed in the specifications. Meanwhile, a 4 stroke engine would require a regular oil change which is similar to how you would do a car. If you plan to set aside the weed eater for a month, it is a good idea to completely drain the oil fuel from the tank.
If your weed eater is still under a warranty, it is advisable to take it to a certified repair service center for any repairs necessary. However, if your warranty has already expired, you can still do the repairs all by your own. But before you even do that, make sure you fully understand what should be fixed.
Repairing a weed eater would require several parts, tools and instructions. Most user manuals even include a repair diagram as well as a parts list. Once you are able to determine which part requires repair or replacement, you can easily order the correct replacement parts from your manufacturer and visit some website for more details
Before starting the repair, you should first familiarize yourself with the process in order to prevent any further damages on your tool. Determine the type of tools you need for the job. Most grass trimmers would only require a screwdriver and a socket wrench to fix. When repairing, make sure that you set aside every part of your weed eater and take note where it came from. You can always take a look at the repair diagram in order to avoid removing more pieces than required. Once you have successfully removed the defective part, you just have to attach its replacement and reassemble the tool right after. If things go well, then you can be able to start your weed eater and get back to your weed trimming task.
A Shimano Curado E Reels is the most standard and sutable kind of bait casting reel and tends to give fishers more control over the lure placement. There are many models of baitcasting reel for you to enjoy your fishing such as Abu Garcia, Ambassaseur, Shakespeare, etc. with different prices. Besides the know how to choose the best baitcasting reel that you can refer at the website http://spinningreelcenter.com/, you also have the knowledge of how to cast them. Don’t be worried, it will take you just some attention and efforts to practice. All about methods to increase the accuracy in casting with a baitcasting reel is as follows.
To begin with, you have to know some important properties of a baitcasting reel because one of the disadvantages of baitcasting reels is that it’s very difficult to use. You should have good techniques and correct setting of the reel to be a pro in using a baitcasting reel.
- The foremost technique: hold the reel properly. You had better make the handle of the reel faces upward rather than face you after the free spool button is pressed, by holding the spool with your thumb and put the rod sideways throughout the cast.
- Appply enough pressure on the spool to avoid backlashes. The amount of pressure conducted by your thumb is the most important part. You can also set the braking system of the reel to reduce the rebound.
- Use a mono-filament line to spool your reel in the heavy test. You should use a heavy line because it helps you to reduce backlashes and more easy to cast. If you are a beginner, you should start your cast with less than half a spool to avoid backlashes.
- Practice to use your thumb smartly by riding along the spool and controlling it. There are several TV programs about that for you to follow and practice. Firstly, you tie a sinker to the spool and sit down. Then, you loosen the spool control till the dropping freely of the weight, and stop the process before the spool hits the floor by using your thumb. You should practice the procedure over and over to be a master of the technique.
- Then, you should make the spool spins slowly and evenly by taking the rod and reel outside and practicing the lob-type cast with your arm swinging.
- Practice these technique with the longer and longer cast and the gradualloosing of the spool control. When you find it confident to use a heavy weight, you had better try lighter weights for casting.
- To help the reel spin more smoothly, you should practice to rotate the reel in which the reel is vertical and the handle faces upwards.
- Don’t lose your heart when committing a backlash because it’s an error that every anglers can make. Just keep practicing again and again and you’ll me master of the baitcasting reel techniques.
With the help of the leading experts on the pressure cooker reviews, we have found some cheap pressure cookers that meets all of the features you need.
Fagor 670040230 Stainless-Steel 6-Quart Multi-Cooker
The pressure control valve is very important and they are very useful in maintaining gradual and accurate temperature in your cooker. We even talked about a cooker that has a pressure valve and a pressure regulator, but what if a cooker has 2 pressure control valves? The company Fagor took the risk and experimented on this design and found out that it is actually beneficial to the user.
The pressure cooker must deal with a lot of heat as well as pressure and having only one valve might not be enough to suffice the rush to release excess pressure. Any disruptions with the release of pressure can mean inaccuracies with the temperature which will mean not the best cooked product. So, adding a pressure control valve to fix this problem.
Cooking Pot/ 6-in-1 Slow Cooker
After searching and ranking pressure cooker, this product is second only to the list the best pressure cooker reviews. This is the best pressure cooker of cheap products on the market. Compared to the other pressure cooker, this product is equipped with more functions because it is 6-in-1. This wouldn’t mean much though since these functionalities are only to make your cooking tasks a little bit easier but still performable by all the other pressure cooker models.
This multi-functionality is just actually an added feature which magnifies the real spotlight item which is its special pressure regulators. There are actually a lot since you have a pressure regulator valve and a regulator knob. What’s the difference?
The pressure valve can be used to abruptly release pressure. Method released only two choices, open and closed. If you want something that is able to maintain an accurate cooking temperature as well as producing juicy products, the Stainless-steel Cooking Pot/ 6-in-1 is the best choice for you. (This is the best pressure cooker cooker available, For more in-depth information you should read this article from Pressure Cooker Portal).
Deni 9765 Electric Pressure Cooker, 6.5-Quart
You now have the idea of how 2 control valves benefits the user as well as having both pressure regulator and control valve attached to a pressure cooker. Now, what about if you attach only a single automatic valve control regulator?
When we say automatic valve control regulator, it opens automatically as soon as there is an excess of pressure and closes in order to gradually increase the pressure again. This is just like your conventional pressure regulator but only this time made automatic in order to react in the best of times. What does this contribute to the performance of your cooker?
The benefits you get in terms of cooking quality is the same as cookers with pressure regulators, the product is juicy, tender and filled with flavors. It is going to be uniformly cooked overall. Though since this is automatic, it only closes if need be which means that the temperature is conserved to short cooking times. You actually decrease cooking time by up to 70% with this cooker. That is a significant amount of time when in a hurry and this design is patented by this company which makes this feature unique to only to their products.
My mother was a working homemaker, but she followed ritual food preparation patterns which she shared when I learned to cook at an early age. Three brothers would announce they were hungry. It never occurred to them, or to me, that they could prepare a snack or a meal for themselves.
It never occurred to me not to plan and prepare meals–from casseroles left for my new husband as a married college senior, to 21 days of prepared microwavable meals in heat-and-serve containers, when I traveled on an extended work assignment.
I watched some years ago, as my married daughter, her friends and consumers across the country began importing meals for an easier Sunday schedule, or for weekday dinners. Her children loved the Chinese pot stickers, fried rice and sesame broccoli. Sometimes she played baseball or tennis during the hours I used to spend preparing Sunday dinner. Her midwestern neighbors traded takeout food sources with the same grapevine energy homemaker once reserved for recipe exchanges.
Watching the changes in food pattern that have occurred in my daughter’s 40 years, and noting her daughter’s even more efficient directness in choosing a meal or setting up a spontaneous party on the kitchen table, I realize that mounting statistics on shifts to more takeout and prepared dishes represent more than a search for convenience, variety and better quality in home food preparation. They reflect a difference in attitudes and relationships in which food remains a symbol, an expression of love, sometimes a medium of exchange, sometimes a weapon or even a bribe … but no longer the responsibility of a sole food preparer, nor routinely cooked at home. Food is coming into its own as an independently selected expression of taste, as well as a satisfier of hunger.
$62 billion start of the story
According to a 2007 study, Americans spent 15 percent of their food dollars ($62 billion annually) on fresh takeout meals. Another 19 percent goes to sit-down restaurants, and the rest is spent on home-prepared components. Some of what are called home-prepared meals include prepared components. Such items as salads, refrigerated sauces, a purchased rotisserie-cooked chicken, ready-to-serve cheese or frozen components may be overlooked as takeout. Supermarkets have more than a one-third share of the takeout market. Restaurants this year report per capita takeout occasions have increased 40 percent in the last five years, while restaurant visits have remained flat.
Even more dramatic than the statistics on sales volume are the less statistical attitudinal changes in expectations and acceptance of new takeout food patterns. Today’s reflection on Mom’s (or Dad’s) most delicious meals include a variety of broader tastes, ethnic mixes and textures as a result of assembling a meal with more prepared components, rather than cooking all from scratch. And even so-called scratch cooking is simplified by selecting precleaned and sometimes precut fresh produce, new preseasoned chicken portions ready to pop into the pan or microwave and a host of other chef-assisted components.
More than a third (39 percent) of consumers purchasing chilled entrees come from four-person households, according to a 1988 survey of supermarket shoppers. Statistically, this is the highest single category of users.
A higher percentage of four-person households, families with children, buy chilled entrees than do not buy them. Three-person households are the next higher percentage (32 percent); two-person households number 13 percent; five-person households 10 percent; one-person households 4 percent; and six-or-more-person households 2 percent.
Visualize the mindset of a young mother (or not-so-young mother) who more than half of the time works outside the home and most of the time considers other factors in life more urgent than meal preparation. Take-home foods offer a technique of management rather than limited problem solving.
What are refrigerated prepared meals replacing? More than 40 percent replace scratch cooking; about 20 percent replace frozen entrees, which have slumped in perceived consumer satisfaction; 28 percent replace carry-out restaurant or fast foods; and 3 percent restaurant meals. This is the industrialization of home prepared meals.
Surprisingly, some of the most advanced developments in fully prepared fresh meals are in European bastions of traditional coding.
Who’s cooking for U.S. kitchens?
Increasingly, shoppers look for prepared foods in supermarkets. In fact, when it comes to preparing a quick dinner, supermarket takeout, 20 percent, ranks third after homemade and frozen, 34 percent and 32 percent respectively. Thus, supermarket operators are exploring various methods to produce these meals. Some go as far as to hire chefs and staff commissaries for such production. Byerly’s, in Minnesota, pioneered a takeout meal department; Grand Union and Kings on the East Coast are answering those with impressive in-store setups.
Where does the consumer stand on all this? Like the ice cream fan in front of the “26 varieties” counter, many seem to seek more “plain vanilla” selections–basic foods, well-prepared, appetizing but not too fancy. Perhaps in 2020, my daughter will order via her direct computer linkup with a supermarket’s menu board, availably for pickup or delivery and charged out on her meal voucher account.
A new fresh prepared food category made a strong appearance at the recent FMI Supermarket Industry Convention in Chicago. These foods, such as poultry, meats and fish, are either precut and fully seasoned, stuffed, on skewers or even sauced. They are ready for the consumer to place in the microwave or pan for effortless home cooking. Preseasoned fresh foods solve a number of production problems, since manufacturers need not invest in cooking machinery, or in safety procedures for cooked foods. Packaging is also simpler.
Will this solve the future need? It may be part of the solution. With microwaves in more than 75 percent of homes, and microwave cooking moving into the “real-food preparation” category, prepared uncooked foods may offer a shortcut to easy, good-quality meals.
Prepared fresh foods, not yet cooked, also offer a fresher store image projection for consumers than those which have been precooked and need to be reheated. This approach, if it is to succeed, will require some major producers to develop the new methods of preparation. New chef skills, a technical understanding of the culinary, safety and quality control challenges will also need to be met.
Results of a new survey on at-home dining by FMI and Better Homes and Gardens magazine indicated the beginnings of the changes ahead for 2020.
- Meals eaten together at home, whether home-prepared or takeout, are deemed “the best part of the day,” especially by women who work.
- Men and children share in the dinner “group effort” for preparation as well as cleanup. They also participate in the shopping.
- Family dinner together may not occur every night, and is the more valued when it does. One 16-year-old boy, who is from a two-income family and has a twin brother and older sister, told how he cherishes the few nights a week his family can eat together. “Wednesday, Friday and Saturday we all have to eat dinner together–it’s the law. I can’t wait for tonight (it was Wednesday). I haven’t had good food in four days.
Of the families surveyed, 56 percent reported eating together every night. Baby boomers, families with young children and families in the 55-plus age group are prone to eat together most frequently. And, because eating-together occasions are somewhat more limited, they seem to be more appreciated, particularly when mothers work outside the home. Dinnertime becomes an anchor for the day, a time of pleasure and relaxation. That’s more important than the effort of home preparation.
However, despite the appreciation of eating together, the end of the meal may be staggered, with children departing sooner (no news there), and others taking off for varied interests.
What’s for dinner
Today, the dinner menu and table service are more streamlined than in the past. A main dish and a beverage appear on almost every family menu. All of the family is likely to share the same main dish, and the beverage is usually milk, soda, tea or tap water during the meal. Coffee is the after-dinner beverage of most frequent choice. Vegetables and breads are the most often preferred meal accompaniments, yet only a little over half mention serving them. Potatoes and salads are next most popular. Dessert is served only half the time, with convenient ice cream and frozen deserts preferred.
One out of five families reported using recipes for their meals–and then mostly one weekends. There are more guests on weekends and dinner attendance is less required for families. Weekend dinners last a little longer–35 minutes vs. 32, and more time is spent in preparing weekend dinners–10 minutes longer than the weekday 20-minute average.
Margaret Mead once said that it takes a generation to change a food habit. We have changed food attitudes, as well as habits, in each of the last four generations–and the fourth is evident even while it is maturing.
My mother’s generation accepted post-Victorian food preparation as a day-to-day chore, a matter of conscientious necessity both in the making and in the eating. This job was made easier by the convenient tin cans, the prebaked breads and the prepared dry pasta which emerged in their lifetimes. My generation took the pasta packages for granted, until fresh pasta and pasta-makers revived the craft for this easy-to-make dish.
My daughter’s generation has abandoned the pasta maker, easy as it was, for fresh pasta of homemade quality. When my granddaughter, Lucia, reaches 38, in 2020, she is likely to call up for a cooked dish to serve her family or friends she has casually invited to stay to dinner. I invited dinner guests casually, too, but this type of invitation required an inventory of foods and skills upon which I could draw quickly.
What does the future hold?
Companies like Presto and Kuhn Rikon have cooked up computer programs to make life in the kitchen a little easier for cooks, and to give pc owners a reason to use their machines regularly. Features such as automatic shopping lists, customized recipes and microwave/conventional oven recipe conversion have whetted the appetite of the main body of end users.
Despite the fact that companies publishing the disks have done little or no advertising recently, sales have continued to grow steadily. Pinpoint Publishing’s Micro Cookbook, which is in its eight editions in its third year of marketing, has experienced a doubling in sales this year, and ships more than 5,000 units per month.
The users with a real appetite for this type of software are mainly Yuppies. The majority of users are business professionals. The auto shopping list feature saves them time. Twenty percent of our customers use this feature at the office meals. The software also features a reference section for ingredient substitutions, nutrition information and English to metric conversion.
Le Com Enterprises’ Smartcook series converts recipes for conventional and microwave cooking. Microwave/conventional conversion is still a unique feature. With microwave penetration in the U.S. at nearly 50 percent, families with two working partners lean toward microwaves.
Cooking professionals, too, have put available cooking programs to good use. About 30 percent of our Recipe Writer sales are to professionals. The Recipe Writer is a home record management system for IBM pc’s and compatibles and the Apple II family. The upcoming professional version will have customizable cross-referencing.
For anyone who likes to cook, although not for people who devise six different tuna casseroles every week. But the program’s even useful to someone who only cooks once a week, such as a hostess planning her menu Saturday morning. She finds out from the computer what ingredients she needs, goes shopping, then prepares the meal for three couples Saturday night.
With the Recipe Writer, cooks can also call out a food, such as raspberries, and the program will list what recipes can be made from such a product.
Tasting the future
And they’re keeping an eye on computer technology such as voice synthesis, which would prove a boon to the market. We have to recommend now that people who use cooking software in general have a printer attached to their home computer. Otherwise, they’d be rewriting the recipe by hand or running back and forth from the den to the kitchen to prepare meals.
Producing food that is attractive and cost effective is a challenge. Seeking out competitive prices from suppliers and buying foods in season help offset food costs. Further-processed products help defray labor costs. Another method to keep costs down, and one that becomes a creative challenge for the kitchen, is to get the greatest possible yield from the kitchen inventory.
This involves using the odds and ends, leftovers, and by-products– which might ordinarily be discarded or used for staff meals–in dishes that are suitable for the menu. Maximum usage of high-cost items such as meat and fish and potentially high-labor items such as fresh fruits and vegetables can cut costs and eliminate waste. Even a professionally managed, tightly organized kitchen may occasionally find itself with a surplus of cooked rice, pasta, or stale bread.
Using food efficiently stimulates creativity and increases the kitchen’s profitability. In some cases, a signature dish may result. In the Zodiac restaurants in the Neiman-Marcus department stores, for instance, each customer is given a complimentary cup of chicken broth when he is seated. The broth is a by-product from poaching the chickens that are used in salads, sandwiches, and hot dishes.
At Atwater’s, a fine-dining restaurant operated by the Davre’s division of ARA Services on the 30th floor of the U.S. Bancorp Tower in Portland, OR, chef George Poston uses veal trimmings to make a bratwurst, which he runs as a special. Duck, chicken, and pheasant livers are marinated in brandy or Madeira under refrigeration and then used in pates or liver mousses.
Garrett Cho, the regional food and beverage manager for Seattle-based Restaurants Unlimited– the parent company for Cutter’s, a four-unit upbeat eatery–says trimmings from a roast leg of lamb are the basis of a lavash sandwich, which is offered as a weekly special for about $4.35. The cubed lamb is sauteed with onions, parsley, and cinnamon; then it is coarsely processed. Seasoned cream cheese is spread on the softened lavash bread, thinly sliced cucumbers and tomatoes are layered on top, and the meat is spread on top of that. Then the bread is rolled up and refrigerated in plastic wrap until needed. Two, two-inch thick slices are served warm with a cucumber-yougurt sauce.
At the Charles Hotel in Cambridge, MA, Walter Zuromski, executive chef of Rarities and The Courtyard Cafe, suggests that fish tails and ends be used in a bouillabaisse. Broccoli and mushroom stems may be used in ethnic dishes such as Oriental stir-frys, for stuffings, or in stews. Zuromski makes a bread pudding from brioche bread, to which he adds nuts, raisins, or a seasonal fruit such as persimmons. Fruits that are too soft may be used for marmalades and preserves which make fine accompaniments to poultry and game, or they may be used to make fruit vinegars.
His kitchen does much of its own butchering. Excess fat is accumulated in a barrel and sold by the pound to a soap company. Pork and beef trimmings are used for a chili filling for tacos. A complimentary taco bar, with toppings, is set up in The Ragata Bar from 4:30 to 6:30 p.m.
The bones from the country hams are used to flavor black bean soup and the trimmings are used in a ham mousse made with butter, sour cream, and brandy. This is packed in a cropck and used for room service or as a spread with cocktails.
Fresh fruits that are too soft to be used in the guest fruit baskets are used for sorbets. Or, they are pureed with sugar, seasonings, and possibly a spirit, and are reduced to a fruit butter over low heat. The butter may be used on toast or it may be used in a charlotte for dessert.
From the RB Test Kitchen come additional suggestions: Surplus ham, turkey, chicken, beef, or corned beef may be turned into croquettes or hash. Lamb or beef trimmings may be used for shepherd’s pie. Cheese, ham, and salami ends may be accumulated for macaroni and cheese casseroles.
Rice cakes, for breakfast or brunch, may be made with leftover cooked rice. Suppli al telefono are especially good rice croquettes filled with ham and mozzarella cheese. Rice callas, a type of croquette commonly found in Louisiana as a sweet starch or snack, may be served for dessert.
Excess chicken and duck skins may be sauteed for cracklings and then used to garnish pasta or salads. Dark green outer leaves of lettuce such as romaine, escarole, and spinach may be wilted as a side dish for roasted meats and poultry.
Stale pound cake may be toasted, brushed with liqueur, and topped with cream and berries. Stale bread may be used for crumbs, croutons, or sliced very thin and toasted for melba toast.
Leftover cooked egg noodles may be deep-fried, seasoned with salt, pepper, and an herb, and used as a salad garnish or bar snack. We also like them drizzled with honey or dusted with powdered sugar and cinnamon and used as a cookie-like accompaniment for dessert wine, or with fruit and cheese.
The ingredients may be prepped in advance but should be sauteed to order.
(Yield: 14 servings)
3 lb. green outer leaves of escarole, romaine, or spinach, trimmed
4 garlic cloves, minced
1/2 cup olive oil
4 oz. ham, finely diced
4 oz. raisins
2 oz. toasted almonds
Salt, ground pepper, to taste
Rinse and drain the leaves; cut them into 2 to 3-in. pieces. Saute the garlic in the oil until aromatic; add the ham and raisins; saute for 1 minute. Add the almonds; saute for 15 seconds. Add the lettuce, salt, and pepper. Saute, tossing constantly, until leaves are barely wilted. Serve immediately. Flavored with cocoa and cinnamon makes a home for stale rolls. Serve with cream and bourbon.
This dish may be varied by the number and kinds of ingredients that are included. It is a smart use for odds and ends, as long as all ingredients are in good condition and the tastes are compatible.
(Yield: about 2 1/2 quarts)
5 tb. good-quality soy sauce
1 1/2 tb. Oriental sesame oil
1 tsp. sugar
Hot red pepper sauce, to taste
Salt, ground pepper, to taste
6 tb. vegetable oil
2 eggs, beaten
5 large garlic cloves, minced
3/4 oz. fresh ginger, trimmed, minced
3 oz. mushrooms, rinsed, thinly sliced
10 oz. cooked pork roast, julienned
1/2 lb. bay shrimp, defrosted
6 oz. celery, trimmed, cut into 1/4-in. dice
3 large scallions, trimmed, thinly sliced
4 cups leftover cooked rice
Fresh cilantro leaves, as needed
- Combine soy sauce, sesame oil, sugar, red pepper sauce, salt, and pepper; reserve this sauce.
- Heat 1 tablespoon of the vegetable oil in a 7- or 8-in. omelette pan; pour in half the egg, rotating constantly to from a very thin egg sheet. Cook until set on one side. Flip; cook for 30 seconds. Remove and repeat with remaining egg. Roll the egg sheets up; cut them into very thin strips (chiffonade). Reserve.
- Heat remaining 4 tablespoons vegetable oil in large saute pan until rippling; add garlic and ginger; saute, stirring constantly, until aromatic, about 15 seconds. Add mushrooms; saute, stirring constantly, for 30 seconds; add pork; saute, stirring constantly, for 45 seconds; add shrimp and toss. Add celery and scallions; toss briefly. Add rice; toss thoroughly.
- Add reserved sauce; toss until rice is thoroughly coated. Add egg chiffonade and toss. Serve immediately, garnished with cilantro leaves.
CORNED BEEF HASH
Leftover beef, chicken, turkey, or pork may be substituted.
(Yield: 12 servings)
2 large onions, diced
5 oz. butter
2 oz. cider vinegar
2 large red peppers, seeded, diced
1 large green pepper, seeded, diced
2 1/2 lb. all-purpose potatoes, cut into 1/4-in. dice, cooked
1 1/2 cups heavy cream
3 lb. corned beef, trimmed, cut into 1/4-in. dice
1/2 cup chopped pickles
1 1/2 tb. coarse-grain mustard
1 tb. worcestershire or steak sauce
Salt, ground pepper, to taste
- Saute onions in 3 oz. of butter until wilted; deglaze with vinegar until dry. Add red and green peppers; saute until wilted. Reserve.
- Process until smooth: half the potatoes, all of the eggs, and 2/3 cup of cream; transfer to large bowl. Add onion mixture, remaining potatoes, corned beef, pickles, mustard, worcestershire sauce, 2 oz. of melted butter, salt, and pepper. Toss gently but thoroughly. Pour hash into greased half hotel pan; smooth top.
- Bake in preheated 450|F. oven for 15 minutes. Drizzle with half the remaining cream; bake an additional 10 minutes. Add remaining cream; bake until top is golden brown, 20 to 30 minutes. Serve warm.
This is an unusual, cost-effective treatment for leftover cooked egg noodles.
(Yield: 12 servings)
1 lb. cooked egg noodles
powdered sugar, as neeeded
ground cinnamon or cocoa, as needed (optional)
Deep-fry the noodles in 350|F. oil until they are puffed and golden; drain well. Sprinkle with powdered sugar mixed with ground cinnamon or cocoa.
CINNAMON-COCOA BREAD PUDDING
This recipe calls for cinnamon buns, an item we had on hand and developed a recipe around. Bread pudding is versatile: Stale danishes, doughnuts, or bread may be substituted. The amount of sugar will depend on how sweet the bread is. If your bread is not too sweet, add more sugar to taste, in the custard. Also add spices such as ground nutmeg, cinnamon, clove, or allspice and vanilla extract. Jams, nuts, raisins, prunes, dates, and spricots may be added. The pudding may also be served with a sauce.
(Yield: 12 servings)
6 whole eggs
6 egg yolks
1/2 cup sugar
1/4 cup cocoa
1 1/2 qt. milk
20 stale cinnamon swirl buns, each 2 oz.
Butter, as needed
3 oz. chopped pecans or walnuts
1 1/2 qt. heavy cream
1/3 cup bourbon
- For the custard, beat together the eggs and egg yolks. Whisk in the sugar and cocoa until well combined. Whisk in the milk.
- Cut the buns in half; place them in a well-buttered half hotel pan. Add the nuts; pour the custard over the buns and let the mixture stand for 5 minutes so the buns absorb some liquid.
- Bake pudding, uncovered, in 325|F. oven until browned and custard is set, 1 hour and 20 minutes to 1 1/2 hours. Cool to luke warm. Combine heavy cream and bourbon. Pour about 1/3 cup of this mixture over each serving of warm pudding.
Some forty seafood dishes are available for lunch or dinner, as diverse as steamed lobster with drawn butter; baked clams with a filbert nut and herb pesto; grilled gulf shrimp with garlic flan; and rainbow trout dredged in pecan flour and fried in ham fat.
Many of our dishes are rooted in traditional seafood house preparations, but we’ve varied the cooking methods and ingredients to suit the times and our own style. You might say this is a seafood house for the eighties. In most seafood houses in the U.S., almost all the fish is broiled or fried. We’ve tried to change the perception of what a good seafood house can be, by getting the highest quality products possible, and by basing cooking methods for different kinds of fish on their particular characteristics and structure.
For instance: Bluefin tuna is a lot like meat in texture, so we started treating it that way–cooking it rare, even serving it raw, like beef carpaccio. Swordfish also has a texture similar to meat and holds up to high heat. One dish we serve is swordfish aupoivere. The fish is coated in crushed mixed peppercorns, grilled, and served with a compound lime butter.’
For every fish on the menu, Mellina does a yield test to determine what size fish will give the best portion size and plate coverage. “We base our buying on these yield tests. We also buy what’s called the tail wheel section of the swordfish, which lies about six inches up from the tail and right below the stomach. From that, we cut four steaks which will yield portions of eight to nine ounces.
In buying fresh fish, Mellina cautions the buyer to know his products well. The fish industry is not as strictly regulated as many other food industries are, and someone who doesn’t know his products can wind up with fish he didn’t bargain for.
In cooking fish, the most important thing is not to overcook it. It’s hard to give an exact cooking time for a specific piece of fish. There are so many variables –size, age, and nature of the fish. The skill of the cook and his knowledge of his product are much more important than any general rule about timing. Feel is important.
The following recipe is a twist on one of Mellina’s favorite dishes, vitello tonnato. The tuna is dredged in pepper and then, in an exceedingly hot black iron skillet, it is barely cooked until the outside is charred, but the inside is still raw. It is well chilled before slicing, and is served cold with a smooth, piquant veal and mayonnaise sauce.
TONNO CON VITELLO
Tuna with veal sauce
(Yield: about 1 quart)
1 lb. lean veal trimmings and dices (meat only)
Salt, to taste
Ground white pepper, to taste
1 oz. olive oil
1 1/2 oz. brandy or cognac
3 cups very stiff mayonnaise
1/2 to 1 anchovy fillet
3 tbsp. small capers
1 1/2 oz. caper juice
Juice of one lemon
2 tbsp. chopped fresh chives
2 tbsp. chopped fresh parsley
- Season veal with salt and peper; saute veal in hot olive oil, without browning it, until the meat is just cooked through. Add brandy and deglaze until dry. Transfer veal to bowl, partially cover, and cool thoroughly.
- Puree veal, with one cup of the mayonnaise, in food processor until smooth. Add anchovy, a small amount at first, and then additional if necessary; flavor should be subtle. Pass mixture through a food mill.
- Fold in remaining mayonnaise, capers, caper and lemon juice, chives, and parsley. Season with salt and pepper. Chill this sauce, at least one hour, before serving. Adjust seasoning if necessary, before serving.
(Yield: 12 servings)
36 oz. loin of bluefin tuna
Coarsely ground black pepper
1 oz. clarified butter
36 slices French or Italian bread,
2 oz. olive oil
1 garlic clove, cut
24 blades of fresh chive
12 thin slices of lemon or strips
- Cut tuna into 3, 12-ounce steaks, each about 3 inches wide, 4 to 5 inches long, and 1 inch thick. Liberally coat the tuna steaks with the pepper, pressing the pepper into the tuna so that it adheres.
- Heat a cast iron skillet over high heat until it is so hot that it turns white. Add the butter and immediately add the tuna using tongs, as the butter will flame up immediately. Char the tuna on all sides, cooking it only long enough so that the outside is cooked, and the inside remains raw, about 3 minutes in all. Remove tuna from skillet; cool to room temperature. Refrigerate tuna, covered, until thoroughly chilled.
- Lightly brush one side of the bread with olive oil. Rub the cut garlic clove over the bread. Toast bread in preheated 350|F. oven until edges are golden, 5 to 10 minutes.
- At service, slice the tuna lengthwise into 3 to 4 thin slices per portion, about 3 ounces in all. Arrange the slices, slightly overlapping, on a chilled plate. Garnish with about 2 tablespoons of the sauce, 3 croutons, 2 blades of chive, and a slice of lemon. Note: Cooking the tuna should be done with care; the extreme heat causes the butter to flame easily.