Author: Mark Linton

When evaluating pots and pans, remember “The Kasper Rule of Three:” Make sure each pot does at least three things well. It should:

• Conduct heat evenly with no hot or cold spots. For this, you need the right metal and the right thickness. The best heat conductors are copper, aluminum and cast iron that are at least 1/8-inch thick. Where metals are sandwiched together, the heat conducting metal must come up the sides of the pan, not be only a disc on the bottom.
• Protect your food from discoloring or developing off tastes. Pot interiors that don’t give off a metallic taste and/or discolor certain foods are stainless steel (my personal preference), enamel, tin or non-stick substances that are scratchproof and inert.
• Work in the oven as well as on the stove. Heatproof handles mean your sauté pan can double as a roaster, and your 6-quart pot becomes a casserole.

Lynne Rossetto Kasper (January 13, 2004), <i>Weekend Kitchen</i>. E-mail Newsletter recieved January 13, 2004, from <a href="http://www.splendidtable.org/" title="MPR's The Splendid Table">http://www.splendidtable.org/</a>.

<a href="http://www.washingtonpost.com/wp-dyn/articles/A58367-2004Jan6.html" title="What We Learned About Presentation (washingtonpost.com)">What We Learned About Presentation</a>: &ldquo;After <a href="http://www.washingtonpost.com/wp-dyn/articles/A58361-2004Jan6.html" title="Extreme Makeovers (washingtonpost.com)">watching four skilled chefs</a> at work transforming carryout food (<a href="http://www.washingtonpost.com/wp-dyn/articles/A58364-2004Jan6.html" title="Thai/Fusion Makeover (washingtonpost.com)">Thai/Fusion Makeover</a>, <a href="http://www.washingtonpost.com/wp-dyn/articles/A58366-2004Jan6.html" title="Elegant, With an Accent (washingtonpost.com)">Elegant, With an Accent</a>, <a href="http://www.washingtonpost.com/wp-dyn/articles/A58365-2004Jan6.html" title="A Perfect Little Picnic (washingtonpost.com)">A Perfect Little Picnic</a>, and <a href="http://www.washingtonpost.com/wp-dyn/articles/A58363-2004Jan6.html" title="An Inviting Dish (washingtonpost.com)">An Inviting Dish</a>), we came to the following conclusions: 

• Knife skills and a sharp knife are equally important. The first thing all of the chefs did to the takeout chicken was to cut it into large pieces. But only Susan Gage left it that way — for her picnic presentation. The other three cut the breast meat on the bias and fanned the slices out.
• Thick slices of breast meat, cut on the bias, are not only more attractive, but also do not dry out as quickly as thinner slices.
• Smaller portions are elegant and more accessible. Each of the chef’s plates had the equivalent of a half chicken, but none of them looked intimidating or overloaded.
• Bite-size vegetables, carefully trimmed, are more enticing and easier to eat.
• Make the commonplace unusual. Three chefs transformed a simple drumstick by trimming the end of the bone.
• Common kitchen tools have unexpected uses: a heart-shaped cookie cutter, a ring mold and a paper cone all transformed mashed potatoes.
• Height brings drama. Food that is presented at only one level is not eye-catching.
• Color is key. Each chef wanted to improve the appearance of the chicken skin and the gravy, to make them more robust. You don’t need blow torch or deep-fat fryer to do this: A hot saute pan will also do the trick.
• Don’t fill the plate. No matter where you place the elements, leave space in between so that each has its moment.
• Consider using a bigger plate, buffet size, for example. Again, it keeps the foods from being crowded. Even if you put them all in the center of the plate, as Anderson did, there is still plenty of room around the edge.

Breakfast this morning was a bowl of mixed fruit — orange, pineapple, and banana — and a glass of orange juice. I weighed in at 158 pounds.



<ins datetime="2004-01-13T13:11:00-05:00">I had an orange and a <a href="http://www.naturevalley.com/Products2.htm" title="Welcome to Nature Valley: Products">Nature Valley Oats &rsquo;N Honey Crunchy Granola Bar</a> for lunch.</ins>



<ins datetime="2004-01-14T16:43:00-05:00">Dinner was a cup of potato leek soup, a slice of homemade whole wheat raisin bread, and a salad.</ins>

ITMS Link Maker: “Welcome to iTunes Link Maker. This simple web interface will automatically generate html you can copy-and-paste into your own code to create deep links to any music on the iTunes Music Store. Simply enter a song name, album name, artist name, or any combination of the three to get started.”

Breakfast this morning was an omelet made with the left over grilled onions from the pizza last night, a toasted piece of raisin bread, and a glass of orange juice. I weighed in at 158 pounds.



<ins datetime="2004-01-12T13:24:00-05:00">Lunch was a four mile walk around campus and an orange.</ins>



<ins datetime="2004-01-12T21:02:00-05:00">Gretchen decided we would feast tonight, so she got a turkey breast and some stuffing out of the freezer and made some mashed potatoes and gravy to go with it.</ins>

Breakfast this morning was a bowl of mixed fruit — orange, pineapple, and banana — and a glass of orange juice. I weighed in at 160 pounds.



<ins datetime="2004-01-11T13:27:00-05:00">Lunch was another bean and cheese quesadilla with a little green bit of diced chilli&rsquo;s along with a hand full of pecan halves.</ins>



<ins datetime="2004-01-12T10:12:00-05:00">For dinner, Gretchen and I split a homemade grilled onion pizza. Later we had a slice of fresh baked whole wheat raisin bread that Gretchen made.</ins>

Just to cover all of the bases, <a href="http://ohioline.osu.edu/hyg-fact/5000/5347.html" title="Drying Foods, HYG-5347-97">The Ohio State University</a> says that these foods are good candidates for drying:

• Apples
• Bananas
• Berries
• Cherries (any kind)
• Grapes
• Peaches and apricots
• Pears
• Pineapple
• Plums
• Prunes
• Beans, green and lima
• Beans, snap
• Beets
• Broccoli
• Cabbage
• Carrots
• Celery
• Corn
• Eggplant
• Greens
• Mushrooms
• Onions
• Peas, green
• Peppers, all kinds, and pimentos
• Pumpkin, winter squash
• Soybeans, edible green
• Squash, summer and zucchini
• Tomatoes (meaty varieties only)

While you ma be <em>able</em> to <a href="http://www.personal.psu.edu/staff/m/h/mhl100/2004_01_01_journal.html#id107377169962215624" title="Home Food Preservation">can</a> a great many foods, some may prefer to use other preservation methods instead. According to the <a href="http://www.uga.edu/nchfp/how/freeze.html" title="National Center for Home Food Preservation | How Do I? Freeze">University of Georgia&rsquo;s National Center for Home Food Preservation</a>, all of these foods are candidates for freezing:

• Apples
• Apricots
• Artichokes
• Asparagus
• Avocados
• Bananas
• Beans: Green, Snap, or Wax
• Beans: Lima, Butter, or Pinto
• Beets
• Blackberries or Dewberries
• Blueberries or Huckleberries
• Broccoli
• Brussels Sprouts
• Butter
• Cabbage or Chinese Cabbage
• Carrots
• Cauliflower
• Celery
• Cheese
• Cherries: Sour
• Cherries: Sweet
• Citrus Fruits
• Clams
• Crab
• Fresh Coconut
• Corn
• Cranberries
• Currants
• Dates
• Eggplant
• Eggs
• Figs
• Fish
• Gooseberries
• Grapes
• Grapes: Muscadine
• Greens (including Spinach)
• Guavas
• Fresh Herbs
• Ice Cream
• Kohlrabi
• Lobster
• Loquats
• Mayhaw Juice
• Meats
• Mangos
• Melons
• Mushrooms
• Okra
• Onions
• Oysters
• Edible Pea Pods
• Blackeye or Field Peas
• Green Peas
• Peaches or Nectarines
• Pears
• Bell or Sweet Peppers
• Hot Peppers
• Persimmons
• Pesto
• Pimentos
• Pineapples
• Poultry and Game Birds
• Plums
• Pomegranates
• Prepared Foods
• New Irish Potatoes
• Sweet Potatoes
• Pumpkin
• Raspberries
• Rhubarb
• Rutabagas
• Scallops
• Shrimp
• Sour Cream
• Chayote Squash
• Summer Squash
• Winter Squash
• Strawberries
• Tomatoes
• Green Tomatoes
• Turnips or Parsnips
• Whipped Cream

<a href="http://www.personal.psu.edu/staff/m/h/mhl100/2004_01_01_journal.html#id107377169962215624" title="Home Food Preservation">Yesterday</a>, I gave a list of foods the USDA said were good for canning. If you are going to use any of their instructions, you will need to know your elevation, since water boils at lower temperatures as altitude increases. If you do not know your elevation, you can find it at <a href="http://www.topozone.com/findplace.asp" title="TopoZone - The Web's Topographic Map, and more!">TopoZone</a>. According to them, my town of Centre Hall, PA (40.848&deg;N, 77.686&deg;W) is 1343 feet above sea level.

<a href="http://www.ananova.com/news/story/sm_853744.html" title="Ananova - Burger King customers told: 'You are too fat to have a Whopper'">Burger King customers told: &lsquo;You are too fat to have a Whopper&rsquo;</a>: &ldquo;Police believe teenage pranksters are hacking into the wireless frequency of a US Burger King drive-through speaker to tell potential customers they are too fat for fast food.



&ldquo;Policeman Gerry Scherlink said the pranksters told one customer who had just placed an order: &lsquo;You don&rsquo;t need a couple of Whoppers. You are too fat. Pull ahead.&rsquo;&rdquo;