It appears that the owners of Amy’s Baking Company in Arizona expected an appearance on celebrity chef Gordon Ramsay’s “Kitchen Nightmares” program to vindicate them. They believed that they serve quality food, that they have been unfairly slandered by the entire Internet. Maybe they had never seen the reality program, which features last-ditch efforts to save failing restaurants run by people who are delusional or incompetent…and frequently both.
Pairing pickles and beers makes sense, says Roberts.
“They’re both fermented foods,” says Yi Wah Roberts. “They seem to have an affinity for each other. Alcohol likes big flavors and sometimes it likes the sort of acid that the pickles bring to the party.”
Caitlin Roberts says pickles are an alternative to typical bar food.
“It’s healthy. It’s crunchy. It’s not greasy,” say the Roberts.
“I’m a girl, I think about what I’m eating. So I like knowing I’m eating something that’s good for me when I’m enjoying some beer,” she said.
Her brother said choosing the correct beer depends on the style of the pickle.
For milder Cori half-sours, the Roberts say a crisp lager works well.
Caitlin [Roberts of Number 1 Sons] isn’t the only person to come to the College [of William and Mary] with a love for pickles. Thomas Jefferson was also an avid pickle fan, although the fermentation process dates back much farther than Jefferson’s time.
“You find references of fermentation in almost the earliest records of human history,” Caitlin said. “Fermentation is a way to naturally preserve foods, and what we’re doing is embracing good bacteria … Fermentation has been in the news a lot recently because there are health benefits that people believe are associated with it, believing that it’s probiotic — that it’s really good for your digestive system.”
“The screwed generation: Libertarian, not liberal,” by A.J. Dellinger, Salon, February 6, 2012 – “We are the generation that continues to pay into Social Security with every paycheck but suspects we may never see the benefits of it. We are the recipients of degrees that don’t mean much from educational institutions that teach less and cost more. We are the casualties of wars that have gone on for over half of the lifetime of 2012′s first-time voters. In short, we are the screwed generation.”
The Universal Benefits of Competition – “One of the most important reasons why market outcomes dominate government ones is competition: government often rules out competition by law, or subsidizes production in such a way that alternatives are not truly competing.”
Street children: do tourist dollars help or hurt? – “Taking a cue from the ChildSafe organization in Sihanoukville, Cambodia, I learn that our money actually does more harm than good. … Next time you see a child with outstretched arms, no matter how adorable, think about the power of your dollar. Give your money instead to organizations that are trained to help break the cycle of street begging.”
“Some legislators send millions to groups connected to their relatives,” by Scott Higham, Kimberly Kindy and David S. Fallis, Washington Post, February 7, 2012 – “Members of Congress have more leeway than executive branch officials or individuals in publicly held companies, who operate under stricter conflict-of-interest rules that generally prevent them from taking actions that might benefit businesses or institutions where their relatives work. The legislators set and enforce their own rules, giving themselves broad latitude to take steps that can end up directly benefiting their immediate family.”
. . . . . . . . .
Now is the Time to Quit Facebook – “Real friends do more than punch the ‘like’ key on your status updates. Real friends call you directly on the phone, send cards, help you move furniture, meet you for breakfast, babysit your cats, or otherwise make three-dimensional efforts to be there for you.”
HELPFUL HINTS. – “Are you concerned about bacterial diseases and other impurities in the grape juice your children consume? Grape juice can be preserved in a pure and wholesome state almost indefinitely by adding a little yeast and allowing fermentation to occur.”
“An L.A. teacher reviews her review,” by Coleen Bondy, LA Times, January 29, 2012 – “It’s hard for those who finished high school 20 or 30 years ago, as I did, to fathom the conditions in a typical L.A. Unified high school classroom these days. Classes are huge. Students face overwhelming family and social issues. Drugs are rampant. Students are incredibly disrespectful, testing authority constantly at the beginning of the year. Teachers must be able to get a strong grip on their classes all by themselves because consequences for bad behavior in class are often nonexistent outside it. My school has two full-time police officers, a full-time probation officer and several full-time security personnel to handle about 3,800 students. Yet we still have a hard time keeping kids from smoking pot on a regular basis in our restrooms.”
Al rodente: Could squirrel meat come back into vogue? – “There are people around who remember the days when squirrel was a more commonly served meat on the American table than chicken. The Kentucky Long Rifle, with its long barrel and small caliber, was designed for squirrel hunting (the smaller the caliber, the more squirrel left to take home after shooting one.) The ideal shot was aimed not at the squirrel, but at the tree branch directly below it, so that the animal would be killed by the concussion of the bullet instead of the bullet itself. Historians say that this is what won the Revolutionary war; even the most highly trained British soldiers were no match for squirrel killers trained by hunger.“
Here’s Mrs. Meisner’s delicious Italian rub, enough for a four-bone roast. If your roast is larger, add more stuff.
Remove the leaves from fresh rosemary (a little more than one cup) and chop them with a sharp knife. Add eight fat cloves of roughly chopped garlic, the zest of four lemons, the juice of one lemon, a half cup of kosher salt and a quarter cup of fresh coarsely ground black pepper. Toss into a food processor. Slowly drizzle in about one half cup of extra virgin olive oil.
Spread the paste all over the roast to form a crust. If you need more paste, don’t freak — just make some. Allow the roast to sit in a steel or glass pan until at room temperature, about an hour or two. Don’t refrigerate overnight. The salt will draw out the juices.
1 cup dried split peas and/or beans
4 Medium onions
3 stalks leek
5 lbs carrots
2 bunches celery
1 cup raw cashews
2 tbsp vegetable base stock (Vege Base by Vogue)
1 pkg mushrooms
6 oz texturized vegetable protein (TVP)
Simmer beans in covered pot in 4 cups of water.
Put onions and zucchini in covered pot, uncut.
Add Vege Base.
Cut bottom and tops off leeks and thoroughly clean, put in covered pot.
Juice the carrots and celery (or blend them into a whole juice in BlendTec) and put juice in pot.
After vegetables are soft, with a bit of stock completely blend them together with the cashews in a BlendTec. Leave beans in pot.
Put blended mixture back in pot.
Add the TVP and the mushrooms.
Simmer additional 20 minutes.
From Dr. Joel Fuhrman‘s book, Eat to Live.