How you doin’? There is nothing better than walking through a shopping mall and taking in the delightful yeasty aroma of fresh-baked pretzels. There are two major players in the soft pretzel space—Wetzel's Pretzels (Pasadena, California) and Auntie Anne's (Lancaster, Pennsylvania). Both of them are franchised and have multiple locations.
 
You might ask, “How much controversy can there be between two fan favorites?” Obviously, everybody loves pretzels, especially the aroma of hot, soft pretzels. Yum! So, when you’re shopping your way through the mall—whenever we’re allowed to do that again—there is no way you can pass up this delicious snack. Coming from California, some of us are used to the familiar taste of Wetzel’s Pretzel’s, so of course there is a certain amount of brand loyalty to the home brand.
 
Wetzel’s got me with the first whiff of the buttery aroma… it sends you into childhood bliss—no matter your age!  And then there are many college residents who have fond memories of parties with Auntie Anne's make-your-own-pretzel-party pack. After a couple of beers everyone had a good old time baking them off fresh in the dorm oven.
 
One of our CPG clients (consumer packaged goods) thought it was time for a field trip to determine whose brand was superior. It wasn’t as easy as just comparing one brand against the other—there are flavors (and textures) to consider—butter and salt and cinnamon sugar for starters. The first bite of the Auntie Anne's original pretzel was great. It was salty with just a hint of sweetness in the dough that kept us wanting more. The dough was dense and chewy, completely delicious. The Wetzel's Pretzel had a surprising crunch "Wow, this is really crispy!" Upon further evaluation, we realized that the crispiness was not all that this pretzel had to offer! The dough seemed to melt in our mouths, like ice cream on a hot day. The buttery flavor and salt were essentially the same for both pretzels... it was the dough that put Wetzel's over the edge--Go California!
 
Before the taste test, we didn’t think there would be a discernible difference between the two brands. We thought Auntie Anne's could catch up as their pretzel seemed like it should complement the cinnamon sugar topping. Once again Wetzel's dough outshone the sweetness of Auntie Anne's, even with the sugary topping!

Knowing all this, our client asked us to develop a soft pretzel recipe and baking procedures for her stall at the Santa Barbara Market. I may be biased, but I think it was an improvement on both of the two stalwart brands. Following is the perfect no-boil recipe to make mall-style soft pretzels. Watch out Auntie Anne and Mr. Wetzel—Dr. Engoron is coming through.
 
Prep time:  2 hours
Proof time:  1 to 1-1/2 hours
Bake time:  10 to 12 minutes
Yield:  12 Pretzels
 
Ingredients:
For the pretzels
4 teaspoons active dry yeast (about 2 packets)
1 teaspoon granulated sugar
1-1/4 cups warm water (110º F)
5 cups all-purpose flour
1/2 cup granulated sugar
1-1/2 teaspoons salt
1 tablespoon vegetable oil
 
For the soda dip
1/2 cup baking soda
4 cups hot water
1/4 cup kosher salt, for topping
 
For the “original” topping
1/3 cup unsalted butter, melted (use margarine to make it vegan)
2 to 3 tablespoon coarse bagel salt (or coarse sea salt)
 
Directions
To make the pretzels

1. In a small bowl, dissolve the yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, whisk together the flour, 1/2 cup sugar and salt.
3. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add from one to 10 tablespoons of water, one at a time to all the four together.
4. Knead the dough until smooth, about 7 to 8 minutes.
5. Lightly oil a large bowl, place the dough ball in the bowl and turn to coat the dough ball with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
6. Preheat oven to 450º F and grease your baking sheets.

To make the soda dip

1. In a large bowl, dissolve baking soda and salt in hot water.

To form and bake the pretzels

1. When the dough has risen, turn the dough out onto a lightly floured surface and divide into 12 equal pieces (or roughly 3.7-ounces per piece). Roll each piece into a rope and twist into a pretzel shape or whatever shape you like.
2. Once all the dough is shaped, dip each pretzel into the baking soda solution, shake off the excess and place it on a greased baking sheet. Sprinkle with kosher salt.
3. Let the pretzel-formed dough rest for a full 15 minutes to give the yeast a little head start.
4. Bake in preheated oven for 8 to 10 minutes, until browned and the internal temperature is between 190⁰ to 200⁰ F.
5. Remove the sheet pan from the oven and transfer the pretzels to a wire rack. While the pretzels are cooling, brush with melted butter and sprinkle with coarse bagel (or sea) salt.

ChefSecret: 

• Why is it so important to keep the yeast water temperature no higher than 110⁰F? Yeast is a living organism and will expire if the water is too warm—don’t kill the yeast or the pretzel will not proof.
• I always suggest that you rotate your pans mid-way thorough the baking cycle.
• If you brush the pretzels with margarine after baking instead of butter it is a vegan treat.
• Take them to the next level by brushing with butter or margarine and sprinkling with cinnamon sugar.

 
Covid-19 Quip of the Day:  Paranoia has really set in. I sneezed in front of my laptop today and the anti-virus program automatically started a scan.
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind—that’s the American way.  If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Snack #Baking #Pretzels #WetzelsPretzels #AuntieAnnesPretzels #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #FeedingAmerica

                                             ©PERSPECTIVES/The Consulting Group, Inc. 2020

How you doin”? Do you get cravings? I do… especially when someone tells me I can’t eat something; then the only thing I can think of is the “forbidden” food. Tell me I can’t have a doughnut and I will be thinking about doughnuts the rest of the day or until I can satisfy my cravings.  Who am I kidding? I think about doughnuts a lot anyway!
 
While I usually eat pretty healthfully, there are certain mall food court foods that I crave occasionally. One such Asian dish is the Orange Chicken from Panda Express. At China Rose (my restaurant in Dallas) we had a killer Orange Chicken. So here is a mixed hack that will satisfy your strongest food court craving for Cantonese Orange Chicken.

Orange chicken is a classic American dish with a “Chinese Accent.” It didn’t start out to have that distinctive crisp crunch and citrus flavor. In the 1800s, future Chinese railroad workers immigrated to America seeking better opportunities. At the time, their homeland was ravaged from a rebellion with an unstable economy. Their home cuisine had some sweet elements to it, but overall was simply made with lots of vegetables and very little meat stir-fried and served with rice.
 
The original “Orange Chicken” (actually, tangerine chicken) didn’t have any breading. The sauce was made of leftover citrus peels cooked with salty soy sauce, chilis and garlic. The sauce had a citrus element, but it wasn’t as intense or sweet as we think of Orange Chicken today. Similarly, Chow Mein, General Tso's Chicken and Orange Chicken are Americanized mutations of savory and sweet and sour dishes that were found in China. As a side note, the worst Sweet and Sour Chicken I ever had was in Beijing in the late 1970’s.
 
My Orange Chicken recipe hits all the craving buttons… it’s crispy, tangy, and sweet with plenty of sticky sauce to go over the rice.
 
                                         You will need a deep fryer thermometer for this recipe
 
Prep time:  15 minutes
Fry time:  7 to 8 minutes
Stir-fry time:  2 to 3 minutes
Yield: 4 to 6 servings
 
Ingredients
For the sauce
1/3 cup oyster sauce (I prefer Lee Kum Kee)
1 tablespoon hoisin sauce
3 tablespoons frozen orange juice concentrate, defrosted
1/2 cup sugar
3 ounces white vinegar
2 tablespoons low sodium soy sauce (Kikkoman—the green cap)
1 tablespoon Aji-Mirin sweet cooking rice wine (Kikkoman) or sherry
1/2 tablespoon ground paprika
1/2 tablespoon minced ginger
5 tablespoons minced or pressed garlic
1 tablespoon cornstarch whisked together with 1 tablespoon water
 
For the chicken
1-1/2 quarts plus 2 tablespoons peanut oil, divided (vegetable oil can be substituted)
2 pounds boneless skinless chicken thighs, cut into 2-inch pieces
2/3 cup ice cold water
2 cups chestnut flour (found in Asian stores sometimes labeled chestnut starch)
1/2 medium onion, diced
4 scallions… white bottoms cut into 2-inch pieces; green tops cut into slivered rings for garnish
White sesame seeds for garnish
1/4” sliced Orange wheels for garnish
 
Directions

1. In a small saucepan, add all the sauce ingredients and cook over medium heat for about 5 minutes. As it begins to simmer, whisk and cook until it thickens. Set aside. 
2. In a wok, deep fryer, or 4-quart saucepan, bring 1-1/2 quarts of oil to 375⁰ F.
3. Mix 1 cup of the chestnut flour together with the ice-cold water to create a batter.
4. Dredge the chicken pieces in the dry chestnut flour and then lightly roll them in the batter. Shake off any excess batter and flour.
5. Deep fry the chicken in two batches until golden brown, about 7 to 8 minutes. Drain on paper towels. 
6. Heat a wok or large skillet on high and add the 2 remaining tablespoons of oil.
7. When the oil is shimmering, add the chicken, onion, and scallion bottoms and cook for 30 seconds. 
8. Add the sauce and stir to coat all the chicken and onions.
9. Simmer for about 2 minutes while gently tossing the chicken and sauce in the pan.
10. Serve over white rice and garnish with green onion circles, white sesame seeds and orange wheels.

ChefSecret:  

• My recipe calls for chestnut flour; if need be, you can substitute packaged tempura flour.
• You can make your own coating flour by combining 2 cups of all-purpose flour, 2 tablespoons rice flour, 2 tablespoons cornstarch and 1 teaspoon baking powder. 
• Not quite as good, but still serviceable—if you want to skip frying your own chicken nuggets, stop at McDonalds on the way home to buy some Chicken McNuggets (KFC or Popeye’s nuggets or tenders can work as well) or use frozen chicken nuggets from the supermarket.

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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind—that’s the American way.  If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Entree #Chicken #StirFry #OrangeChicken #CantoneseOrangeChicken #PandaExpress #LeeKumKee #GeneralTsosChicken #TangerineChicken #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #FeedingAmerica

                                      © PERSPECTIVES/The Consulting Group, Inc., 2020

How you doin’? Are you feeling lonely or depressed? Has your party pooped out?  Do you find that you are talking to yourself? Be careful, people are stressing out from this pandemic and its effects on our “normal” way of life.
 
I was talking about this with the microwave and toaster while drinking iced tea this morning and we all agreed that things are pretty bad. I didn't mention anything to the washing machine as she puts a different spin on everything, and certainly not to the fridge as he is acting cold and distant. The vacuum was very unsympathetic... told me to just suck it up, but the fan was more optimistic and hoped it would all soon blow over soon. The toilet looked a bit flushed when I asked its opinion and the doorknob told me to get a grip. The front door said I was becoming unhinged and so the curtains told me to—yes, you guessed it--pull myself together.  In the end the iron straightened me out telling me that everything will be fine, no situation is too de-pressing—just eat ice cream.
 
The only thing that could cure what ails me would be some ice cream. I can eat ice cream for breakfast, lunch and dinner. For “fancy” brunch last week I had my Chex with a scoop of vanilla ice cream—no milk. At lunch I had a scoop of chocolate ice cream over a grilled peach half and I finished off dinner it with a slice of Ice Cream Cake.  Yes, I love ice cream that much—but it’s got to be the good stuff—rich and creamy with very little air (overrun) whipped into it. So, let’s discuss ice cream cakes. Do you have a few hours?
 
Here, you are only constrained by your own creativity—it’s very had to make a mistake. There are lots of different methods, sizes, layers and shapes of ice cream cakes. I tried to make this recipe as easy as pie. You’ll find while I listed some specific ingredients, you don’t need to follow my lead, just assemble according to the instructions.
 
I do promise you this Homemade Ice Cream Cake recipe is better than BR or Carvel or any other store-bought cakes. This is the ultimate dessert. I guarantee it or double your money back!
 
Prep time:  1-1/2 hours
Freezing time:  15-24 hours
Yield:  8 to 10 servings
 
Ingredients
1 boxed cake mix, fully baked and frozen (yes, store bought, unless you are feeling particularly ambitious)
1-1/2 quarts vanilla ice cream
1-1/2 quarts chocolate ice cream
3/4 cup hot fudge sauce
12 Oreo Thins, crumbled
2 cups heavy whipping cream
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
Decorative jimmies, sprinkles, sparkles or other decorations for topping
 
Directions

1. Bake a boxed cake mix—chocolate, yellow or white—whatever flavor suits you—in two 8- or 9-inch metal cake pans.
2. After baking cool the layers on a wire rack.
3. When cool, cut the layers in half horizontally, wrap each half in food film and freeze overnight.  

To assemble the ice cream cake

1. About 15 minutes before starting, remove the ice creams from the freezer to soften a little.
   
2. While the ice cream is softening, line the cake pans with plastic wrap, leaving several inches of overhang on either side to make it easier to remove the frozen cake layers from the pans.
   
3. Unwrap two layers of cake and place a layer of baked cake on the bottom of each pan.
   
4. Spoon half of each flavor of softened ice cream into each of the two cake pans, pressing down to remove air bubbles as you go. Cover the surface with plastic wrap and press down evenly to smooth the top. Freeze for 8-12 hours or until hardened.
5. 1 hour before assembling cake, place serving platter into freezer. (Make sure your platter can freeze without cracking)
6. About 15 minutes before starting, remove the ice creams from the freezer to soften a little.
   
7. Remove the surface plastic wrap from the top of each cake pan.
8. Unwrap the remaining two layers of cake and place one each on top of the ice cream layers.
9. Spoon the other half of each of the ice creams on top of the cake layers. Cover the surface with plastic wrap and press down evenly to smooth the top. Freeze for 8-12 hours or until hardened.
10. Place the whipping cream, sugar and vanilla into a large bowl and whip until stiff peaks form. Refrigerate.
11. Remove cake pans and the serving platter from the freezer.
12. Remove the plastic wrap from the tops of the ice cream layers, and using the excess plastic wrap you left in when you started, remove the frozen cake and ice cream layers from the pans.
13. Place one set of assembled layers on the bottom.
14. Smooth an even layer of hot fudge over the chocolate layer, leaving a 1/2-inch border.
15. Sprinkle crushed Oreo Thins over the hot fudge and press down gently. Add the other frozen cake and ice layers over top.
16. Spread the whipped cream overtop of the entire cake.
17. Top with sprinkles, cookie crumbs or whatever makes you happy.
    
18. Keep frozen until ready to serve.
    
19. When ready to serve, use a large knife dipped in hot water.

Chef Secret:  It’s okay to assemble the cake first, freeze again as you go and then finish frosting and decorating before serving.
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind—that’s the American way.  If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Dessert #Baking #IceCreamCake #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #FeedingAmerica

                                               ©Perspectives/The Consulting Group, Inc., 2020

How you doin’? Come stai? In my best Google Italian.
 
My good Sicilian friend, Chef Celestino Drago, makes a fantastic Carbonara. He always cooks his classic Italian dishes with techniques that have a contemporary flair. Being that we are right in the middle of fresh corn season, I decided to do the same with my summer Spicy Corn Carbonara. During this time of year, I buy 6 ears per week to have it on hand for any occasion.
 
This recipe is pretty straight-forward. Don’t just dump the pasta and water through a strainer. Remove the pasta with a pair of tongs and reserve the starchy pasta water as that will make carbonara sauce creamier (along with the cream and cheese).
 
The is a delightful summer pasta dish that will become a staple in your home as it has in mine. It is best served with a nice Italian white wine. A Pinot Grigio is a light, dry white and has become a summer favorite in the United States. Produced in Veneto, Pinot Grigio, at its best, has a subtle, lemony, slightly nutty flavor. Pinot Grigio goes well with simply grilled chicken, salads, seafood, and my Spicy Corn Carbonara. 

Buon appetite!
 
Prep time:   15 minutes
Cook time:  30 minutes
Yield:  4 to 6 servings
 
Ingredients
4 ears fresh corn, uncooked
4 strips raw bacon, chopped
1/2 cup red onion, minced
1-1/2 tablespoon garlic, minced
1/2 teaspoon kosher salt
1/2 teaspoon crushed red pepper flakes
8 ounces dry bucatini (or spaghetti or linguine)
2 large egg yolks                                                                                               
2/3 cup heavy cream
1/2 cup grated Parmesan cheese, 2 tablespoons for garnish
1 tablespoon freshly-ground black pepper
2 tablespoons fresh basil, chiffonade cut, for garnish
 
Directions

1. Cut the corn off the cob with a sharp knife. Transfer kernels to a bowl and firmly scrape the knife against the cob to release any liquid. Do not discard the cobs.
2. In a large skillet over medium heat add the chopped raw bacon and cook until it’s very crisp, 5 to 6 minutes. Remove the bacon from the pan with a slotted spoon and drain on paper towels. Set aside.
3. Add the red onion to the bacon fat and cook, stirring occasionally, until it’s tender, about 5 minutes.
4. Add the corn and garlic and cook until the garlic is fragrant, about 3 minutes.
5. Season with the salt and red pepper flakes and hold over very low heat.
6. Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook until al dente, 8 to 12 minutes. Test it for tenderness before you scoop it out of the water. Reserve at least 1-1/2 cups of the starchy, salted pasta water.
7. Stir the reserved pasta water into the corn mixture. Raise the heat to medium and bring the liquid to a gentle simmer, and add the pasta to the skillet and toss to combine.
8. In a small bowl, whisk together the egg yolks and cream. Add to the skillet and toss well to coat.
9. Add the Parmesan, plenty of black pepper and reserved bacon and toss to combine.
10. Top each plate with some of the remaining 2 tablespoons of Parmesan, black pepper and the fresh basil.

ChefSecret:

• I like that ultra-sweet fresh corn flavor, so I take the stripped corn cobs and put them in the boiling water along with the pasta. You’d be surprised how this little secret really makes a difference.
• When a pasta recipe calls for salted water, don’t be bashful… salt the water so that the water tastes like the sea. Serve this meal with a medium sized Caesar Salad and a nice Italian white wine.

Covid-19 Quip of the Day: Dictionary Definition of Coronacoaster (noun)—The ups and downs of a pandemic. One day you’re loving your bubble, doing workouts in front of a mirror (admiring what you see), baking chocolate chip cookies and going for long meaningful walks and the next moment you’re crying, drinking gin for breakfast out of the bottle and missing people you don’t even like.
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind—that’s the American way.  If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Entrees #Carbonara #SweetCorn #FreshCorn #Bucatini #Drago #CelestinoDrago #PinotGrigio #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #FeedingAmerica

                                             ©PERSPECTIVES/The Consulting Group, Inc. 2020

How you doin’? I look forward to this day all week long. I love sharing the stories of why we drink what we do. Now that the election is getting closer, I was doing some research on favorite cocktails favored by different presidents. But since we are the poor bastards that are going to have to live with the consequences—just think about the endless political commercials sandwiched between reruns of Dallas Cowboy’s highlights from 1998 and Law & Order—I decided to offer a cocktail for the likes of us—the poor suffering bastards.

The Suffering Bastard is a cocktail developed by a legendary barkeep Joe Scialom—best known for his time as head bartender at Shepheard's Long Bar in Cairo, Egypt—as a hangover cure for those particularly bad mornings the day after. The drink was made famous by its (potentially apocryphal) role in the Second Battle of El Alamein during World War Two.
 
As the story is told, the morning of the battle, the Hussar soldiers in Cairo were caught off guard by Rommel's forces after a night of particularly heavy drinking. The army sent a cable to Scialom requesting an urgent delivery of several gallons of his famous hangover cure, the Suffering Bastard. He delivered, the soldiers recovered, and the Germans were kept at bay. The Second Battle of El Alamein was a turning point in the North African campaign. It ended the long fight for the Western Desert and was the only great land battle won by the British and Commonwealth forces without direct American participation. Go USA!

Ingredients
1 ounce gin
1 ounce cognac
4 ounce ginger beer, chilled
1/2 ounce Rose's lime juice
2 dashes Angostura bitters
 
Garnish: Orange slice and mint sprig
Old-Fashioned Glass
 
Directions

1. Add the gin, cognac, Rose's lime juice and bitters to a cocktail shaker with ice and shake until well mixed and chilled.
2. Stir the ginger beer into shaker.
3. Pour into a double Old-Fashioned glass—Do not strain.
4. Garnish with an orange slice and sprig of clapped mint.

 
ChefSecret:  Here is a handy Unit Conversions list in case you missed that class in school.
 
1 oz = 30 ml
1 cl = 10 ml = 1/3 oz
1 standard jigger = 1.5 oz = 45 ml
1 barspoon = ~1 teaspoon = ~5 ml
1 tablespoon = 0.5 oz = 15 ml
1 cup = 8 oz
1 liter = ~4.25 cups = ~34 oz
1 gallon = ~3.8 liters = 5 750ml bottles
Juice of one lime = ~1 oz = ~30 ml
Juice of one lemon = ~1.5 oz = ~45 ml
 
Covid-19 Quip of the Day: Prediction: there will be a baby boom in 9 months, and then in 2033, we will see the rise of the Quaranteens.
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind—that’s the American way.  If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America.  Thanks for reading.

#SufferingBastard #Gin #Cognac #AngosturaBitters #Cocktails #SecondBattleofElAlamein #HappyHour #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #FeedingAmerica

                                                ©PERSPECTIVES/The Consulting Group, Inc. 2020