May 19th, 2009
Changing Rolls
I am not sure about anyone else, but I am really getting confused by the mysterious changing rolls at the paper towel area of the supermarket and everywhere else that sells disposable paper towels. Do they think we are dumb? I guess so! They tell us that when you purchase their brand a certain magic occurs. Charmin, Scott, Viva, Bounty ect. ect. ect. tells us that 12 equals 24, 6 mega equals 24, 6 big equals 12, 4 big equals 8, 18 equals 36, 10 equals 14, 6 equals 8 ,6 equals 9 and 8 equals 12. Now; what do we do about this?
First we should look and see actually l how many sheets are in a roll and how long is the roll, are we talking about single or double ply(what ever that means) That’s big in toilet tissue also. What is the difference between a regular roll, big roll and jumbo roll.
The reality here is if you can’t easily compare the items to logically check the price we will opt for the low price or the largest magic number, which often is not the best buy. I think it is time for a standard count and size rule to be established for the paper towel industry so we the consumer can figure out what is actually a good buy. This type of logic really scares these companies, I wonder how many people are actually employed to make up these magic counts just to confuse the consumers. Why don’t you fire them all and just lower the price for a standard roll. What ever that may wind up being.
Please pass this on so we can get this major problem resolved, so we all can spend less time in the paper isle.
Lou
Tags: consumer confusion, paper towel confusion, paper towel size
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February 27th, 2009
A few weeks ago I was at the Concord Museum teaching a class on vegetable and fruit carving for the Concord Garden Club, at that class one of the members shared a unique method of removing the seeds from a pomegranate, it was very enlightening and with today’s interest in healthy ingredients timely as well. This is not the exact method demonstrated, but it is close and leaves a clean work area.
1. Cut off the stem end of the pomegranate.
2. Score the skin in several places.
3. Working over a large bowl filled halfway with cold water, use your fingers to pull apart the pomegranate.
4. Pry away the seeds from the peel and the membrane. The seeds will sink to the bottom of the bowl; the pieces of membrane will float on top.
5. When you are finished, use a strainer or a small sieve to scoop up the pieces of membrane.
6. Drain the seeds in a sieve or a colander and pat dry with a paper towel. Eat the seeds out of hand or use them in drinks, jellies, or salads.
When I was back at my office I did some additional research and was surprised at one of the historical references to this ageless fruit which by the way dates back to ancient times and is referenced as one of the oldest Semitic symbols of life and marriage. Often in ancient temples there are carvings of pomegranates and their relationship with a fruitful marriage and the blessing of many children.
Then came the most interesting and surprising reference THIS IS MY BIG DID YOU KNOW?
The French around 1791 developed the munitions’ shell that explodes on impact and strews metal fragments over a wide area (today called shrapnel). They named the shell after the pomegranate, and called it a grenade named for the seed spreading attributes of the fruit, and the regiments of men who launched these weapons were called grenadiers. It is amazing how so sweet a gift could be the namesake of such a terrible weapon. I guess that’s life.
Tags: food blog, garden club lectures, Pomegranate history, what you didn't you know about food
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January 30th, 2009
Happy New Year
Oh! The New Year has arrived and I am sure many of you are out there resolving all kinds of things. Do’s and don’ts promises and vows. Oh, how I feel for you all. I gave up resolutions years ago because of the guilt. All I do now is list the things that I should do then I put the list into a drawer and forget about it until I “accidently” stumble across it the next year. At that point it is to late to worry and, wah, lah, no guilt!
This would have continued to work well except now I have greater responsibility to you, my readers. So it is because of you I have broken with tradition and will set down some resolutions that, maybe we can share. I will call these my “when possibles for 2009“.
“WHEN POSSIBLE”
- I will sharpen my knives weekly and not blame my wife for their dullness.
- I will use as many “real “ ingredients as possible, i.e. cream, butter, chocolate, so my guests and I remember there is a difference.
- I will use fresh parsley, mint, and chives, grind fresh pepper, nutmeg and cinnamon so I can appreciate their origins.
- I will teach my children that all bread is not white and that people who eat marshmello fluff every day may get brain damaged.
- I will look at and appreciate the beautiful and varied colors of vegetables and herbs and try to remember it was man that said “We look at flowers and eat vegetables”.
- I will remember it is my job, also to shine all that copperware I love so much.
- I will not let supermarkets sell me what they think I need which includes all aerosols, because they cost twice as much as the same item in a spray pump bottle. Anything whipped, like butter or cream cheese, remember, the size of the container goes up with the price but the quantity of the ingredient goes down.
- I will not buy anymore old kitchen gadgets, grinders, or other food related items at flea markets. ( I had to put this in so my wife would let me continue going to flea markets ).:>)
- I will continue to dine out at least two nights a week, so we encourage our food establishments to be successful and strive to keep us interested in their fare.
- I will continue to use each season’s bounty in the way it was meant as there is no other way to truly appreciate a regions’ culinary gifts.
I think I have set forth enough responsibility for this next year. If, somehow, I live up to these I am sure I will be a better person for it.
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January 27th, 2009
Welcome to my new blog. As you can see from my web-site I am deeply immersed in the world of food and culinary history. I hope this format will lend itself to a unique sharing of ideas and content.
Many years ago when I created a news letter entitled "In The Company Of Cooks" I realized that almost everyone out there has some interest no matter how small in the world of food. You don’t have to be a Foodie or gourmet cook to be vested in the world of enjoyable eating, all it takes is pride in the creation of one thing that you think represents the best of that category. In this way we truly are “A Company Of Cooks” In fact I would like to call this new Blog “Epicurean Consulting In The Company Of Cooks”
Tags: cooking, cooks, food consultant
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