Your mention of Oyster Stew reminded me of the Cape Cod Room at the Drake Hotel in Chicago. The oyster bar was the magnet drawing me there every business trip and Lupe, the man who was the oyster magician knew right away as I approached that it was time for him to make me a nice bowl of his masterpiece Oyster Stew. What great memories...
Can I ask why you would opt for a paper clip to pit pounds of cherries when a decent cherry pitting tool costs as little as $5 including shipping? And if you have a lot of pitting to do, have you tried a pitter with a feeder and hopper for the spent pits? That cost around $40 but it goes through pounds of cherries much faster than a paper clip. With either you still need to double check each cherry to make sure the pit is completely out but the checking is pretty fast. I like the ones below because the have a little gasket to help properly align the cherry to minimize misfires.
I always love reading your posts and writing, Ruth. Also, completely agree about The Bear. I hope they make a second season! So wonderful, and exceptional writing.
I'm wondering about cherries. I know some are grown in Wisconsin. I know many more are grown in the Northwest and in Michigan. Are there differences between them? Curious because I love 'em . . .
Most of the Michigan cherries are sour. When we lived in (southern) Ohio, many of the farm stands sold 5 lb. buckets of frozen sour cherries from Michigan starting in early July. You'd give them a call or stop in late June'ish and place your order and pick them up a couple weeks later. Most of the cherries from the Pacific NW were either Bings (deep red) or Rainiers (yellow/red), both sweet. But the sour cherries, which I love, aren't available in the Northeast. This is the first I've heard of Wisconsin sour cherries, but it does make sense...
Oh Ruth, I lived in Singapore for 3 years and my sister still lives there - my father talks of his travels there decades ago and the changes he has witnessed. I loved your historic article - what a wonderful trip. And yes - food can bring fortune - to shopping centres; airlines and our own souls xx
I'm glad to read that you like "The Bear". I had the pleasure of working with Jeremy White on knife skills, cooking, and kitchen comportment for a month before filming began on the series. Very nice guy and a quick study.
Your mention of Oyster Stew reminded me of the Cape Cod Room at the Drake Hotel in Chicago. The oyster bar was the magnet drawing me there every business trip and Lupe, the man who was the oyster magician knew right away as I approached that it was time for him to make me a nice bowl of his masterpiece Oyster Stew. What great memories...
Can I ask why you would opt for a paper clip to pit pounds of cherries when a decent cherry pitting tool costs as little as $5 including shipping? And if you have a lot of pitting to do, have you tried a pitter with a feeder and hopper for the spent pits? That cost around $40 but it goes through pounds of cherries much faster than a paper clip. With either you still need to double check each cherry to make sure the pit is completely out but the checking is pretty fast. I like the ones below because the have a little gasket to help properly align the cherry to minimize misfires.
https://www.amazon.com/Leifheit-37200-Catcher-Container-Remover/dp/B00EOLV7RQ/ref=sr_1_9?crid=5NR92DKSSXKN&keywords=cherry%2Bpitter&qid=1657302249&sprefix=cherry%2Bpitter%2Caps%2C125&sr=8-9&th=1
https://www.amazon.com/dp/B001MSYWQW/ref=redir_mobile_desktop?_encoding=UTF8&aaxitk=392cabc318e79da571d74de115a294eb&content-id=amzn1.sym.53aae2ac-0129-49a5-9c09-6530a9e11786%3Aamzn1.sym.53aae2ac-0129-49a5-9c09-6530a9e11786&hsa_cr_id=1058759060501&pd_rd_plhdr=t&pd_rd_r=b270551e-97e1-4c5d-8031-f80230dcba62&pd_rd_w=bCL6P&pd_rd_wg=QAgfk&qid=1657302249&ref_=sbx_be_s_sparkle_lsi4d_asin_0_title&sr=1-1-a094db1c-5033-42c6-82a2-587d01f975e8&th=1
I like doing it with a paper clip. It's an efficient tool - I'm very fast - and it doesn't clutter up my kitchen cupboards.
From the 7/21/23 post seems you are now open to exploring tools beyond the paper clip. 🙂
Thanks. I looked up a tutorial on how to do it and I am going to try it. https://www.youtube.com/watch?v=jFzMoWuPzPA
Stamford Raffles. That’s a name.
I always love reading your posts and writing, Ruth. Also, completely agree about The Bear. I hope they make a second season! So wonderful, and exceptional writing.
I love The Bear. In fact I wrote a piece on Medium about it. Every single scene is so well crafted - better than a reality show, and so real.
*Goes to find The Bear*
I'm wondering about cherries. I know some are grown in Wisconsin. I know many more are grown in the Northwest and in Michigan. Are there differences between them? Curious because I love 'em . . .
Most of the Michigan cherries are sour. When we lived in (southern) Ohio, many of the farm stands sold 5 lb. buckets of frozen sour cherries from Michigan starting in early July. You'd give them a call or stop in late June'ish and place your order and pick them up a couple weeks later. Most of the cherries from the Pacific NW were either Bings (deep red) or Rainiers (yellow/red), both sweet. But the sour cherries, which I love, aren't available in the Northeast. This is the first I've heard of Wisconsin sour cherries, but it does make sense...
Likewise, I've had a lot of trouble finding sour cherries in the Bay Area. If anyone has a source in Northern California, please share!
So you're a rabid foodie! Please check out my newsletter for rabid foodies: https://waynechristensen.substack.com/
I don't know if Wisconsin's cherries or sour or not. (https://www.ediblecommunities.com/stories/cherries-in-wisconsin/)
I do know I like them!
The article that was attached said that the cherries were the Montmorency variety. That's a tart (ie. sour) cherry.
Thanks!
Oh Ruth, I lived in Singapore for 3 years and my sister still lives there - my father talks of his travels there decades ago and the changes he has witnessed. I loved your historic article - what a wonderful trip. And yes - food can bring fortune - to shopping centres; airlines and our own souls xx
The illustrations in The Ford Treasury of Favorite Recipes, 1955 are gorgeous...
I'm glad to read that you like "The Bear". I had the pleasure of working with Jeremy White on knife skills, cooking, and kitchen comportment for a month before filming began on the series. Very nice guy and a quick study.