Choosing, preparing, and cooking asparagus...

If we had to pick one sandwich to take with us if we were stranded on a deserted island, then it would be New Orleans’ incomparable Muffuletta. It’s a 10-inch round loaf of bread, cut horizontally and layered with a variety of Italian meats, cheeses, and a garlicky olive salad.

Many of our favorite vegetables have a high water content: zucchini, cucumbers, eggplant (OK: my fave, but not Piper’s!), and more. And if you try to cook them just as they come in from the garden, that extra water will effectively poach the vegetable, turning it into a soggy, tasteless (or, worse, bad tasting) mess, and it will dilute any sauce or dressing you try to serve with it. So you need to remove a significant percentage of that water, and you do that with salt.

So … the summer season is starting to wind down - the grape harvest is in full-swing here in Napa Valley - and we all are searching for more ways to enjoy the abundance of zucchinis, cucumbers, and eggplants … from our own garden, your friends’ gardens, or the farmers’ markets … before winter descends. And as we approach this bounty, with a variety of recipes in mind, the fundamental question is ...to salt or not to salt?

English Muffins, which are neither English nor muffins (at least not in the American blueberry muffin genre) are one of the most popular breakfast breads in the US. Whether you top them with marmalade, peanut butter, lemon curd or a poached egg and hollandaise, they are a much-loved breakfast treat. But what do you know about their origins, and, more importantly, what makes them so special?

Did you know, for example, that they are not baked, but rather cooked on a griddle? And while the idea of a round, yeast-risen bread cooked in a ring mold on a griddle dates back to tenth or eleventh century Wales, the modern English Muffin was created by Samuel B. Thomas in the late nineteenth century in New York. (10 Things You Didn’t Know About English Muffins)

But the things that make English Muffins so very special are the “Nooks and Crannies”, a term that Bimbo Bakeries USA, Thomas’ English Muffins’ parent company, trademarked to describe the open grain and texture that is unique to English Muffins. The “Nooks and Crannies” allow the muffin to create a texture, when toasted, that almost crackles with goodness and crunch because of the little peaks and valleys on the surface of the split muffin.

And that brings us to the discussion of how you split a muffin. The creators of the English Muffin (both original and of later versions--the Model Bakery in St. Helena, CA makes one of our favorite versions) have gone to a great deal of trouble to create a texture with peaks and valleys that give English Muffins their unique appeal. Cutting an English Muffin with a knife is tantamount to “peakacide”: it destroys the peaks and robs the muffins of their delightful character. 

Here is the guidance for splitting a muffin from the Thomas’ English Muffin site: “First, use your hands. Find a crease on the side and pull the muffin apart. If you prefer, you can use your fork. Just poke a hole in three sides of the muffin with a fork and pull apart. Do not use a knife. This cuts away the delicious "Nooks & Crannies" texture. Place each side of the English muffin in separate toaster slots to toast all sides evenly.” 

While this guidance works, we think we’ve found a better way. Check out the Sirius Chef Muffin Splitter on Colbrook Kitchen, and take your breakfast to a whole new level!

Enjoy!

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We love avocados...not just for the health benefits, which are legion, but for the way it just feels so creamy and luxurious in our mouths. But now there seems to be a new recognition of the dangers lurking in and around that beautiful fruit, or at least in its preparation. See this article from the May 10, 2017, issue of The Times of London….

Holy guacamole, that’s got to hurt!
Gurpreet Narwan
May 10 2017, 12:01 am, The Times

Jamie Oliver has posted a one-minute video to prevent more cases of “avocado hand”. Right, Meryl Streep also got caught out

No self-respecting bruncher would consider a late breakfast without a little smashed avocado on toast — but for many it comes at a high price.

Surgeons say growing numbers of amateur chefs are reporting to accident and emergency departments with what they are calling “avocado hand”: serious stab and slash injuries that are the result of failed attempts to penetrate the fruit’s hard outer casing with a sharp knife before encountering a resistant inner stone.

The British Association of Plastic, Reconstructive and Aesthetic Surgeons is calling for safety labels on the fruit to staunch the flow of injured patients to hospitals. Many cases involve serious nerve and tendon injuries, requiring intricate surgery — and even then some patients never recover the full use of the hand.

Simon Eccles, secretary of the association and former president of the plastic surgery section of the Royal Society of Medicine, said: “People do not anticipate that the avocados they buy can be very ripe and there is minimal understanding of how to handle them. We don’t want to put people off the fruit but I think warning labels are an effective way of dealing with this. It needs to be recognisable. Perhaps we could have a cartoon picture of an avocado with a knife, and a big red cross going through it?”

Hard figures for “avocado hand” have not been collated but it is a global phenomenon: Meryl Streep was photographed with a bandaged hand in 2012 after the fruit fought back. In New Zealand more than 300 people have sued for compensation from avocado injuries in the past five years. The New York Times ran an article this month headlined: “How to cut an avocado without cutting yourself” after the wife of a staff member had to be treated in hospital for a deep wound.

At Chelsea and Westminster Hospital in London, Mr Eccles says he treats about four patients a week with avocado hand. Staff at St Thomas’ Hospital, in London, say they are well accustomed to the “post-brunch surge” on Saturdays….

Now think about how many times you’ve picked up a sharp knife to slice through an avocado and then banged the sharp edge of the knife into the avocado pit to dislodge it: all while holding the avocado in your hand. We’ve done it countless times, but now we think about the potential dangers to one of our favorite appendages.

But wait: there is no need to give up avocados, or to watch a how-to video every time you want avocado toast or to prepare guacamole, or to forgo drinking while preparing brunch. We’ve found a truly Cool Tool to deal very safely with avocados, and we can’t wait to tell you about it. Just glance here, and see what we’re talking about ....

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