Food / Cooking

McCormick Extracts

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Just a teaspoon of sugar helps the medicine go down ~ ~ Sometimes it is just a pinch of this or a dash of that which makes all the difference.  My world-famous griddlecakes?  A single drop of almond extract per batter batch.  A pot of hot chocolate?  A drop of vanilla.

That is nearly the limit and extent of my extracts knowledge.  There was a third box of Schilling extract up in the cabinet corner, saved from great-grandmothers’ kitchen.  Never opened, never used.  The box dated 1976, our Bicentennial.

Of no use?  Hardly.  When a friend developed a bit of seasonal lip infection, she reminded me of the extract and asked to use it.  What for?  Sippin’?  There’s plenty of snake-bite juice in the cupboard.

I learn extract of peppermint is preferred by many professionals to resolve topical skin issues, especially near and in the mouth!  Even better, it is not a homeopathic cure, but real world medicine.  A quick web search reveals an exhausting list of ailments and issues helped by mint oils.  I find mint tea the perfect digestif after gastronomic overindulgence.  Especially following a triple helping of my galaxy-famous gluten-and-egg-free griddlecakes!

A. Schilling & Company was an American foodstuffs company founded in San Francisco, California, in 1881 by August Schilling and George F. Volkmann, a pair 27 year-old Bremen, Germany emigres.  It dealt in coffee, tea, baking powder, extracts, and spices and was acquired by McCormick & Company in 1946 and merged into its business as its Western Division.  McCormick continued to use the Schilling name until the 1990s, with the last product containers marked as Schilling produced in 2002.wiki

Nalgene N-Gen

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Sticking with the current theme of cooling off, hydration is the topic.  As natural as a glass of clean iced water on a hot summer day.  “You can’t take it with you” does not apply.

Everywhere I go, my Nalgene is in tow.  Fast rotation in the ‘fridge, or tepid tap, either does what the body cannot:  add water to the machine.  With current mid-summer weather, it is more important than ever to replenish this life-giving juice and basis of all chemical reaction in the body, water.

30OZ N-GEN  With three bottles in use, I’m usually well fixed.  But summer gift-giving approaches.   What to present a 14-year-old man-boy on his birthday?  Something cool and electronic?  An airplane model?  Swatch watch?  My call goes into the void, and echoes back, “An American-made water bottle”.  Nalgene, naturally.

Like potato chips, batting practice, or lýtkový řízek, I cannot stop at one.  I buy five.  Still free deliver on any order over $10.  For these gifts, a thin stack  of currency is traded.

At unwrapping, I learn my nephew recently acquired a new water bottle, but six is better!  With five from which to choose, he favors a match to his Swatch  (Accessorizing already?  No wonder the chicks dig him.  Smart lad.)  With plenty to share, his sister and cousins are ecstatic.  The cost of teaching generosity?  Priceless.

Nalgene.  Made in the USA, stylish, sleek, and affordable.

THERMO FISHER SCIENTIFIC

Woodside Farm Creamery

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A FAMOUS WRITER ONCE told me, “You always want to have a couple of stories in your back pocket.  You don’t want to be out with your buddies, everyone savoring their own delicious tale, and come up empty”.  Same goes true for money.  This weekend, however, I came up blank.  Pocket lint.  88˚ and triple-digit humidity boils the brain.  Creative juices squeezed out, my skull resembles an original Denis Papin steam digester,  c. 1679.

When it is time to cool off, to bring about brain freeze,  most iced drinks can satisfy.  Though isn’t life about enhancements.  Ice cream, please.  If we are going to consume sugar calories, why not make it the best ice cream this side of the Monongahela River!  To the source we travel.  With carriage and four-in-hand, back in time we clatter, through Delaware’s Arc to the 1700s farm of the Mitchell family.

With milk-fat levels approaching my cholesterol numbers, this is real ice cream.  It sits upon the tongue, infusing smiles and euphoria.  Where kids can be kids, clocks slow, and the bluegrass circle plays on. Under the big oak tree, mature even in colonial times.  We eat our treasure, cows looking on.  Children’s laughter sets the beat, as faithful renditions of Doc Watson’s honest clarity measure time.

Farm fresh ice cream  ~  Worth the trip!

Más Taco

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I’ll be back – With hopeful yet prophetic words I grudgingly exit the best taco joint west of the Mississippi almost three years ago.  But back I am!  Coming off weeks of backcountry camping in Yellowstone National Park, this gem was the stuff of daily cravings.  Homeward bound, Más Taco is my first destination over Beartooth Pass within tiny Red Lodge, Montana.  The restaurant is just as I left it.

Famous for having the finest chow outside Yellowstone Northeast Entrance miles away, Mike has not let fortune go to his head.  His passion is still fly fishing.  Off-river, Más Taco gets his full attention.  Many of the same people help Mike turn out plate after plate of 100% fresh ingredients blended into a perfect meal.  Always an artful presentation.  And chaos?  Seven people working full bore in a galley kitchen.  It was like my recent trip under polar ice aboard Nautilus (upcoming article, of course).  Except for plenty of fresh air and sunshine.  On a plate.  Nature at its finest.

Trader Joe’s Navel Oranges

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Weekly shopping would not be complete without a stop at our local Trader Joe’s.  Once a novelty, this grocery store chain has become a must-visit for specifics.  Why?  As with our Coffee Filter article, Price, quality, and consistency … When something works, why look for anything better?

Joe’s navel oranges.  Consistent size, fresh and juicy, and a good price.  The four-pound bag is $4 on the East Coast but $3 in Phoenix … guess they are coming from California this time of year.

The serving size is misleading, though.  One orange?  Really?

Free Offer:  When Trader Joe’s drops the $3.99 and prices bagged oranges on the even dollar, we’ll give them a banner ad for a year!

Bass Ale

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MERRIMACK, NEW HAMPSHIRE  is home to a smaller of the dozen Anheuser-Busch breweries.  With their world-touring Budweiser Clydesdale team also in residence, you’d think the town has its share of glory.  But within the dizzying array of acquisitions and mergers, AB InBev ended up with one of the United Kingdom’s best exports, Bass Ale.

For the American market, Bass Ale, once the best-selling beer in the world, is made in this country.  AB InBev have pledged funding to support the Bass brand in America, and since June 2012, Bass has been brewed in Merrimack, New Hampshire at 5% ABV for the American market. – wiki

Long one of our favorite imports, Bass, a smooth bitter English ale, was a bit out of reach.  But as a domestic, this niche beer with the oldest registered trademark in the world is now as affordable as a mass-produced choice!  Great decision by Anheuser-Busch InBev.  Make it where they drink it.  A global company reacting locally!

Bonus trivia:  Budweiser Clydesdales began their stomp in 1933 to celebrate the repeal of Prohibition.

Boylan Bottling

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boylan bottling logoWhen I come off trail, nothing kicks the dust out of my throat like an icy cold refreshing root beer.  Not high fructose sugar water hawked by corporate America.  The real thing.  Boylan’s root beer has it all – flavor and kick.

A rich sassafras flavor derived from cinnamon, sweet birch, vanilla, and wintergreen oil. – Boylan

As Saba’s Jerry Hill famously taught us, hand-crafted is nearly as good as it gets.  Boylan’s, with cane sugar and natural flavors, handcrafted since 1891, is the pinnacle of our highly competitive American soda market.

After knocking back a bottle or two, I had to know their secret.  Was it ginger?  Where did the tang come from?  Boylan Bottling was characteristically silent.  I tried multiple departments, running through all the extensions of their telephone system.  No one would share their secrets.  

“The ingredients are on the label”, Samantha sweetly explained.  Yeah, I could be as nice with an unlimited supply of Boylans for private consumption.  Rumors abound.  Unconfirmed reports mention the addition of anise and that master spice, black pepper …

Barkeep, get me a Sarsaparilla!

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