Entries in lou greenstein (3)


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.



What you didn't know about the Pomegranate

A while 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.


In the Company of Cooks

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”