Late Spring Pastas

pastaI’m still working on a formula for the perfect pasta dough, trying different mixes of flour and other ingredients to get both the best consistency and taste. And to experiment with texture so the pasta has the best mouth feel. I make fresh pasta once or twice a week now.

My efforts so far have been pretty damned tasty and all but one – a notable one – have been a success as dinner. However, I just got a new book on making artisan pasta, so I have a lot more things to try in the coming weeks.

It’s a fairly good book, albeit thin, but a bit disorganized, and lacks some information (i.e. on drying times and methods). However, it’s one of a very few books with this sort of information and recipes, so it’s worth getting if you’re new to pasta making (plus, it offers information and recipes for other related foods, like Japanese udon noodles and various types of dumpling).

pastaMy basic recipe creates enough finished pasta for two. I use 140 grams of flour total, but the mixture differs with each batch. I vary the amount of semolina from none to 20 to, in my last batch, 50 grams. In my latest effort, I rolled the dough a little thinner (setting 6 on my machines instead of the usual 5), so I got more, but thinner pieces of fettuccine (photo on rack, below).

The thinner pasta cooks faster, but is more brittle when dried. It might be better cooked when still a little damp to help avoid breakage. Also, the spaghetti is a bit brittle when dried. I don’t know if the mix of flours contributes to the brittleness, or if one type of flour is more elastic.

The amount of semolina affects both texture and colour – making the dough more yellow than without it, and slightly rougher. When I made spaghetti, I didn’t use much if any and you can see the difference in colour in the photo of the drying pasta, on the right. The photo at the top shows the latest batch with 50g of semolina in the mix. Quite a difference in colour.

pastaThe rest is mostly tipo 00 Italian flour (a very fine grind I found at the local Freshco store in the international foods section), but I also use all-purpose unbleached, especially for the dusting.

I recently bought a bag of Robin Hood’s ‘blending’ flour to see if it worked in pasta – it’s supposed to be a fine grind, but it’s not unbleached. I thought it might be a more-readily available substitute for times I couldn’t find the proper Italian flour. I’ll let you know how it works out.

Continue reading “Late Spring Pastas”

Crazy Cats and Brain Parasites

Brain parasitesIt reads like a script for a scary movie: an alien parasite invading our brains, taking control of our minds, changing our behaviour silently, secretly; making us do what it wants. And it’s happening now, in homes across Canada and the USA. Alien puppet masters over-running the nation, one household at a time.

But it’s not fiction, although my scenario is a trifle exaggerated.

They’re not some right-wing aliens from outer space subverting our natural goodness and compassion; not some cyber-bullying bloggers dripping political poison into the gullible minds of their readers.They are microscopic, found worldwide, on land and in water – including saltwater – and may be infecting people you know this very minute. Or even you. They’re Toxoplasma gondii; an amoebic parasite pretty much capable of infecting any warm-blooded creature.

Where they breed, however, is in your cat, and are then excreted in their feces:

Although T. gondii can infect, be transmitted by, and asexually reproduce within humans and virtually all other warm-blooded animals, the parasite can sexually reproduce only within the intestines of members of the cat family (felids). Felids are therefore defined as the definitive hosts of T. gondii, with all other hosts defined as intermediate hosts.

As an owner of four cats and having had cats most of my life, this is troubling. But not entirely new. Back in 2012, in an article in The Atlantic, titled, “How Your Cat Is Making You Crazy,” Kathleen MacAuliffe wrote:

The parasite, which is excreted by cats in their feces, is called Toxoplasma gondii (T. gondii or Toxo for short) and is the microbe that causes toxoplasmosis—the reason pregnant women are told to avoid cats’ litter boxes. Since the 1920s, doctors have recognized that a woman who becomes infected during pregnancy can transmit the disease to the fetus, in some cases resulting in severe brain damage or death. T. gondii is also a major threat to people with weakened immunity: in the early days of the AIDS epidemic, before good antiretroviral drugs were developed, it was to blame for the dementia that afflicted many patients at the disease’s end stage. Healthy children and adults, however, usually experience nothing worse than brief flu-like symptoms before quickly fighting off the protozoan, which thereafter lies dormant inside brain cells—or at least that’s the standard medical wisdom.

But if Flegr is right, the “latent” parasite may be quietly tweaking the connections between our neurons, changing our response to frightening situations, our trust in others, how outgoing we are, and even our preference for certain scents. And that’s not all. He also believes that the organism contributes to car crashes, suicides, and mental disorders such as schizophrenia. When you add up all the different ways it can harm us, says Flegr, “Toxoplasma might even kill as many people as malaria, or at least a million people a year.”

To be fair to cats, the parasites live in soil, too, so they’re hard to avoid. Plus they’re also found in undercooked meat. You like your steak blue? Or bloody rare? You may be inviting this parasite into your brain. And also if you drink contaminated water or eat uncooked or undercooked shellfish. Those raw oysters you love? Parasite havens. Yum.
Continue reading “Crazy Cats and Brain Parasites”

The Perfect Cuppa

teaI was incited to blog about the “perfect” cuppa by an article in The Guardian titled, “How to make tea correctly (according to science): milk first.”

As a user of many tea bags – a single bag per cup – I must protest. You cannot possibly get a decent cup of tea that way. The milk cools the water too much for the tea to steep properly. It comes out like that stuff they serve in fast food places: greyish, diluted warm milk with a dreary tea bag floating in it like a dead fish.

Sorry, but there’s gotta be a better cuppa.

First let’s get something straight: a cup of tea is something with actual tea in it. Calling herbal drinks without leaves of the camellia sinensis plant “tea” is an aberration. They are merely herbal infusions. Calling them a “tea” is like calling a cup of Bovril a “coffee.” Or calling a glass of Coke a “brandy.” Companies may combine herbs with real tea, and in which case they may be called a “tea” (albeit grudgingly in some cases). I will brook no exceptions. Ginger-sleepy-zinger-sunshine is not tea.

George Orwell took a stand on tea (the real stuff, not some New Age infusion), calling it one of the “main stays of civilization in this country.” With that statement, I would agree. But we part ways shortly after. The devil is in the details.

He wrote about tea in his 1946 essay, A Nice Cup of Tea. He turned the whole thing into a rather authoritarian manifesto with 11 stuffy rules, paraphrased below:

  1. Only use Indian or Ceylonese (Assam) tea.
  2. Make it in small quantities in a teapot.
  3. Warm the pot beforehand.
  4. Tea should be strong.
  5. Put the tea straight into the pot: don’t use strainers, muslin bags or other devices to “imprison” the tea.
  6. Take the teapot to the kettle and not the other way around
  7. Stir the tea after pouring the water, or better, give the pot a good shake.
  8. Drink out of a good mug not a shallow cup.
  9. Pour the cream off the milk before using it for tea.
  10. Pour tea into the cup first before the milk.
  11. Drink tea without sugar.

Let’s start by taking rule nine out of the mix. No one gets milk with cream on the top any more. I’m old enough to remember those glass milk bottles with the funny necks where the cream rose. But today it’s an anachronism. Technology has advanced.

The rest of the rules? Well after a few days searching online and through my books, I can find no consensus on exactly what process makes the perfect cuppa. There are many pages of rules and suggestions, some that contradict what others say. Times and temperatures differ. But let’s look at Orwell’s rules in more detail.
Continue reading “The Perfect Cuppa”

Extra Virginity

Extra VirginityFor some time before I got this book, I’ve been aware that there is more to olive oil than meets the eye. Or tongue. How much more really was startling. When I started reading Tom Mueller’s 2012 book, Extra Virginity: the Sublime and Scandalous World of Olive Oil, I was simply amazed at how little I really knew about the stuff (and of course you already know how much I love learning new things).

Recently, the good folks at the Collingwood Olive Oil Company (on St. Marie St) gave us a brief introduction and tasting of real extra-virgin olive oils (and continue to educate my palette every time I encounter them)*.

That’s a key step: tasting the good stuff. Once you do, tasting the usual supermarket oil seems like drinking 10W-40. You can’t go back.

When you sample real, fresh extra virgin olive oil, you wake up to an entirely new taste sensation. It’s not just a lubricant: there are flavours here, a multitude of them: rich, delicate, earthy, vegetal, crisp, citrus, peppery… That’s when you realize that, like you discovered with good wine and premium tequila, there are finer oil products than you’ve been buying at the supermarket and it’s time to learn about them. Thus begins your journey into this new world.

That journey, by the way, isn’t inexpensive. Quality comes with a price. Be prepared to pay premium prices for premium, authentic products. But, like premium 100% agave tequila, it’s worth it.

My relationship with olive oil started like yours probably did: buying olive oil in supermarkets, not really knowing what the various terms meant (what exactly does “extra virgin” mean?) or how to judge the difference between mediocre and quality oils. Picking brands by labels or familiarity or price. Not appreciating that olive oil is not the same as canola or sunflower or corn oil. Not really noticing a difference in flavour or aroma between them.

Muller writes on his website that what we expect from an oil’s taste may not be telling us which is best:

Bitterness and pungency are usually indicators of an oil’s healthfulness. Sweetness and butteriness are often not… Don’t be put off by bitterness or pungency – remember that these are usually indicators of the presence of healthful antioxidants, anti-inflammatories and other healthful “minor components” of top-quality olive oil – unless one of these characteristics is overwhelming and disproportionate to the others.

(His website is mirrored at Truth in Olive Oil)
Continue reading “Extra Virginity”

Another fad bites the dust

Bread!The gluten-free fad took another major hit to its already weakened credibility this week when researchers who had first diagnosed “non-celiac gluten sensitivity” found out that, oops, they were wrong. It doesn’t exist.

A story in Business Insider tells the tale.

In one of the best examples of science working, a researcher who provided key evidence of (non-celiac disease) gluten sensitivity recently published follow-up papers that show the opposite…It seems to be a “nocebo” effect — the self-diagnosed gluten sensitive patients expected to feel worse on the study diets, so they did. They were also likely more attentive to their intestinal distress, since they had to monitor it for the study.

So as the article ends, “…go ahead and smell your bread and eat it too. Science. It works.” Love that term “nocebo…”

the bottom line: bread, and gluten: okay to eat. The wheat-belly, gluten-free, bread-is-the-devil diet fad? Snake oil.

I hope to see the end of the anti-gluten pseudoscience fad very, very soon. And I can get back to baking bread without the nonsense of fads and faux science interfering with my enjoyment.