Wednesday, June 13, 2007
food links
How does one make Museli like you get in European hotels? at Ask Metafilter.
How do you store your glassware? Rim up or down? Brownie Points gets a good question asked at The Kitchen. I do rims up to avoid trapping stale air.
The 5-second rule put to the test, at Baking Bites. The results? Surprisingly we have 30 seconds.
Oh this cake at Smitten Kitchen.
How to salvage cast iron at The Kitchen.
The essential bridal registry list at Slate.
The best way to pour ingredients into a running stand mixer, at The Kitchen. (I giggled a little when I saw Rose Levy Beranbaum called "a blogger for Gold Medal flour".)
How do you store your glassware? Rim up or down? Brownie Points gets a good question asked at The Kitchen. I do rims up to avoid trapping stale air.
The 5-second rule put to the test, at Baking Bites. The results? Surprisingly we have 30 seconds.
Oh this cake at Smitten Kitchen.
How to salvage cast iron at The Kitchen.
The essential bridal registry list at Slate.
The best way to pour ingredients into a running stand mixer, at The Kitchen. (I giggled a little when I saw Rose Levy Beranbaum called "a blogger for Gold Medal flour".)
The 5 second rule story...Did you ever see the MythBusters episode where they did something similar? It's been bugging me all week that I haven't heard anyone mention that episode. It almost feels like that's where those girls got their idea.
http://kwc.org/mythbusters/2005/10/mythbusters_chinese_invasion_a.html
The MythBusters found bacteria depending on the type of food and surface. They busted the myth...Makes me wonder who's right...I bet this one will show up a Myths Revisited episode... :o)
Comment by Ty — June 13, 2007 @ 5:47 am
Ty - Whenever I see this experiment mentioned it's inevitably done by a college science class of some sort. It does appear frequently. I saw a story earlier this year (which I wasn't able to find) that said any fraction of a second on the floor was too long.
Comment by megan — June 13, 2007 @ 7:08 am
I live in an old, old house in the South, which means you periodically just have bugs. (Usually for me it's those little sugar ants). So I store rims-down, because I don't like surprises, and I don't like the thought that SOMEONE may have been tracking his/her six feet (that I don't know where they've been) over my glassware.
That said, I'd rather live with the occasional ant than get my house sprayed every couple weeks with toxic chemicals, like some people around here do.
Comment by fillyjonk — June 13, 2007 @ 8:08 am
Martha agrees with you about the glassware, in this month's Living (somewhere, I forget what page/section but I just read it in bed last night!) she says to store the glasses rim up, since that's the most delicate part of the glass.
Comment by Michelle — June 13, 2007 @ 9:52 am
Fillyjonk - Bugs! Yikes!
Michelle - Thanks.
Comment by megan — June 13, 2007 @ 10:30 am
Harold McGee says we don't really have any time to pick up dropped food; will I still do it? Yep. Article here in the NYT:
http://www.nytimes.com/2007/05/09/dining/09curi.html?ex=1181880000&en=1d19a031c3a3052e&ei=5070
Comment by Sarah — June 13, 2007 @ 1:29 pm
Trapping stale air??? I've never heard of such a thing.
I store rim down because I've been to other houses where they store rim up and I have shockingly been served the occasional fly or spider that has fallen down into the glass and died in the bottom.
I have the heebie geebies all over again just thinking about it.
Comment by Abnormally Normal — June 13, 2007 @ 2:17 pm
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