The Spice Shelf

Variety's the very spice of life, That gives it all its flavour. - William Cowper

The Spice Shelf is a random selection from amongst the useless potpourri that inhabits my skull.

Just a few notes out of today’s Taste section in the Buffalo News.

If memory serves, today marks Sara Moulton’s first appearance in the weekly food section. If so, I would like to welcome her to Western New York. While she is still doing great work today – her shows appear occasionally on PBS locally – her live Food Network show Cooking Live (1997 – 2003) is greatly missed. In my opinion, it is, bar none, the best cooking show to have ever graced the airwaves. Better than Jacques. Better than Julia.

An Ostentatious Showing

He would go to Halifax for half a chance to show off and he would go to hell for a whole one - Mark Twain

I love watching chefs strutting their stuff – in and out of the kitchen. It becomes so obvious that it is the end result of hard work, long hours and excruciating repetition. Sometimes the demonstration is strictly for show. Think Teppenyaki House. There are practical applications as well. Watching Martin Yan disjoint a chicken in 18 seconds, or Jacques Pepin literally ripping the flesh off a chicken caravans for a galantine in moments (I believe it’s a part of Jacques and Julia “Cooking in Concert”).

It’s a little different, of course, when a cook is appearing on a late-night entertainment venue. The viewership demands that the chef give them a spectacle. So when Alton Brown showed up on Craig Ferguson, I expected a hoot. And I got one. Cotton candy wars, a taffy pull and liquid nitrogen games – you can’t beat that.

Morning After Vices

 When you have found the shrubbery, then you must cut down the mightiest tree in the forest ... with a herring. - The Tall Knight Who Says Ni

I started today, as I have for the last 18 years, with a taste of Blind Robin. A seafood product even the cats don’t eat.

2013.

Just like last year with a three replacing the two. The first year with all different digits since 1987. A year to be enjoyed for its lack of a Mayan Apocalypse and a continuation of our dysfunctional Congress.

We usually spend New Year’s in Cleveland with friends, but putting my bionic hip in a sub-compact for 3.5 hours seemed premature. So we decided to make our celebration at home. Dinner and a movie.

An End Of It

But there are times when a critic truly risks something, and that is in the discovery and defense of the new. – Anton Ego

It is finally over.

After nearly 40 years as the Restaurant Reviewer/Primary Food Writer/Dunsel for the Buffalo News, Janice Okun is finished. The finale didn’t come easily. The saga seemed to have more false endings than the Return of the King. Her first retirement came in 2009 when the primary food writing duties were turned over to Andrew Galarneau. Andrew, a friend, was denied the title of Food Editor and Ms. Okun retained the reviewing duties.

The Latest Mental Floss

In which I wax rhapsodic about stores of Christmas Past.

The Waters of Lethe

 Never underestimate the gullibility of the American consumer. - Scotty Harris

They were the Keyboard Gods. These are the words of Dave Weigel in Slate Magazine, in his marvelous five part series on the era of Progressive Rock. In the midst of the pyrotechnic talents of other keyboard players of that era (Keith Emerson, Rick Wakeman et al.) Tony Banks was the epitome of restraint. A founding member of my favorite band Genesis, his talent and roots found more subtle expression. He was aptly called “the most tasteful keyboardist of prog rock” by music historian Wayne Studer.

Jedi Kitchen Tricks

I mean, I thought something for the apartment...maybe a new clock, or a cool phone, or a great art book, or something...but a blender? I mean, what is this? 1958? Give the little wife a blender?! - Father of the Bride - 1991

I have acquired a lot of kitchen equipment over the years (Some twice.)  I am picky about the devices I choose. I was schooled by the Frug and in most cases could pass the Alton Brown unitasker test. I could get by without some of them, but they make life easier.

There is only one I wish had come into my life earlier and that’s the stick blender. Invented in Switzerland in 1950, it didn't start working it's way into our kitchens in the mid 80's. I would have been saved a couple of messes if I had gotten one earlier. That’s what happens when you ignore trustworthy advice and use a standard blender for hot stuff without venting and covering with a towel. That aside, it isn’t easy to get food out of completely. It also can be a pain to clean and keep track of the parts.