Wednesday, September 07, 2005

ReMARKable Palate Podcast #8


Episode #8

Food Safety Corner: Proper Refrigerator Storage for maximum food safety.
Plus, I give a recap of my first cooking demo at the Inwood Greenmarket.

Featured Website: http://foodpornwatch.arrr.net
Quick Tip: Reloading the Pepper Mill

Music: "Can't Hold It Down", Andy Sullivan. www.andysullivan.com

2 Comments:

At 9:17 AM, September 08, 2005, Blogger Kevin said...

Another good show. I need to go reorganized my refrigerator now.

Here is my recipe for summer rolls http://milkywaydiner.blogspot.com/2005/07/vietnamese-spring-rolls.html.

 
At 10:29 AM, September 08, 2005, Blogger ReMARKable Palate said...

Thanks, Kevin. Great post about your Summer Rolls. Like Burritos, it's a technique which will showcse whatever ingredients you have on hand, or your creativity. While there are several traditional elements like the cellophane noodles, sprouts, herbs etc, you can put whatever you like in them. (Someone posted on your site about mint: the Vietnamese always use mint and other herbs becasue they aid in digestion)

I noticed in your post you said that you needed to use two wrappers because they ripped on you. Here's a tip: Just dip them in the water for a few seconds, rather than 45 seconds, then lay the wrappers on your plate or work surface. After about a minute, they will soften enough to roll. You can still save time by lining up a few in a row and setting the fillings on them. By the time you're done putting all the fillings on, they will be soft enough. Having two wrappers can work in a pinch, but throws off the balance of the roll, and makes them really dough-y. The more you practice, the easier it gets. Good luck!

 

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