NEWS ALERT for Boston: The Water Ban Is Over

Boston folks - the water ban has been lifted. Skip down to see detailed steps on how to "flush" your water before you start using it.

Non-Boston readers - here's the background: After a water pipe sprang a leak in a western MA suburb on Saturday, 30 towns and communities, including Greater Boston have been without potable water. While the government said boiling water for at least a minute was sufficient for cooking and cleaning, the "aquapocalypse" created a rush on bottled water and shortages at many stores - including mine (see photo below).

This morning, Governor Deval Patrick lifted the water ban. You can read the press release, but I wanted to highlight the important next steps for anyone who was affected by the boil water order:

Guidelines for water use going forward are as follows: 

Residents are advised to “flush” their water following the lifting of the boil order in order to clear plumbing of potentially contaminated water.  Flushing your household and building water lines includes interior and exterior faucets; showers; water and ice dispensers; water treatment units, etc.

• Cold Water Faucets: Run tap water until the water feels cold, 1 minute or more, before drinking, tooth brushing, or using for food preparation. 
• Hot Water Faucets: To clear hot water pipes and water heater of untreated water, turn on all hot water faucets and flush for a minimum of 15 minutes for a typical household 40-gallon hot water tank and 30 minutes for an 80-gallon hot water tank or larger. Never use water from the “hot” faucet for drinking, cooking, or other internal-consumption purposes. After this flushing, hot water is then safe to use for washing hands, and for hand-washing of dishes, pots and pans, etc.  
• Refrigerators:  Water dispensers from refrigerators should be flushed by at least one quart of water.
• Dishwashers:  After flushing hot water pipes and water heater, run dishwasher empty one time.  
• Humidifiers: Discard any water used in humidifiers, Continuous Positive Airway Pressure (CPAP), oral, medical or health care devices, and rinse the device with clean water.
• Food and baby formula: Be sure you have discarded any baby formula or other foods prepared with water on the days of the boil order. (If unsure of the dates contact your water Department.)
• Ice cubes: Automatic ice dispensers should be emptied of ice made during the boil order.  Then, discard ice made over an additional 24 hour period to assure complete purging of the water supply line.

Due to the flushing of the lines by residents and the flushing of the hydrants, some customers may experience a lack of water pressure and/or discolored water. However, this is an expected result and does not pose a health risk. Contact your local Water Department if you have any questions.

Additional information for food establishments can be found at www.mwra.com.

--Governor's Press Release, May 4, 2010

Vending Machines...Jetson's Style

Foldable cars, aerospace highways, robotic housekeepers...ok, so the 21st century didn't live up to much of what The Jetson's predicted. However, new touch-screen vending machines come pretty close to everyday space-age consumer gadgetry. Thanks to Kraft and Coca-Cola, the siren's call of your mid-day vending machine penchant just got a little louder (and way cooler). Try it by buying a bag of pretzels, but motor out of there before you start absentmindedly tracing the snickers with your index finger.

Touch screen technology on a vending machine at the National Vending Show at McCormick Place in Chicago. (April 28, 2010) Find the article and original photo at The Chicago Tribune

You won't find this prototype on the market yet (except in test markets) -- Kraft and Coca Cola were showing off the goods at the National Vending Machine Show at McCormick Place in Chicago, according to the Chicago Tribune. 

How does it work? According to Christopher Borrelli of the Tribune: "Instead of an array of plastic-wrapped foods behind a plastic window, Kraft's Diji-Touch resembles the menu on an iWhatever and offers images of those chips or candy bars. Tap it, the image enlarges. Brush the screen, the item swivels, allowing a peek at ingredients or nutritional information." 

This Winter...They're Combo-ing. I mean coming.

No-Fuss Asian Noodle Salad

Hello quick recipe, how are you? I'm hungry. Can I make you in under 30 minutes? Oh, I can? Done.

This fresh, cold noodle dish is best served the next day - so have a little for dinner, pack it up, and eat it for lunch at work or school.

Real Simple's recipes are designed to be...stick with me here...really simple. Which means that it's quick and easy and flavorful, but not as flavorful as it would be if it were less quick. For example, the recipe calls for sesame oil, lime juice, and canola oil - there's only so much flavor you can get from that combination. So word of caution - this is good, but it's not especially exciting. The dressing could use some more pizazz. If you've got any suggestions, let me know! I'm going to try EatingWell's simple, but more ingredient-heavy version next time (it just came through my e-mail box today).

No-Fuss Asian Noodle Salad with tofu, peanuts, and a sesame vinaigrette
(lightly adapted from Real Simple magazine)
Total time: 25 minutes, serves 2-3

1/3 box of whole grain spaghetti
1-2 handfuls of shredded carrots (feel free to buy the pre-shredded bag)
1 kirby cucumber (or 1/2 a regular cucumber)
1 bunch of asparagus (remove bottom 1/3 and save or discard. Cut remaining portion into small bites)
1/2 a block of firm tofu, cubed
1/4 cup of roasted peanuts
1 tablespoon canola oil
1 lime (for the juice)
2 teaspoons toasted sesame oil
1/2 teaspoon kosher salt

Cook the spaghetti according to the package's directions; drain and rinse under cold water. Microwave asparagus in a covered, microwave-safe bowl with a little water for 3 minutes. Toss pasta with the cooked asparagus, shredded carrots, chopped cucumber, peanuts, canola oil, fresh lime juice, sesame oil, and salt. Tastes best served cold. Garnish with sesame seeds if desired.

It's a little early to pull that line, eh coffee?

(zanypickles via the daily what )

Update on Fat Toad Farm's Goat's Milk Caramel Sauce

Wow. Oh wow.

I just had my first spoonful of Fat Toad Farm's Vanilla Bean Goat's Milk Caramel sauce and it was absolutely wonderful. Somehow, my mouth started watering while I was eating it - apparently my subconscious was anticipating more! The first second of the first taste, I didn't like it. But after I finished licking the spoon clean like a dog, I decided I didn't like it because I went into this expecting it to taste like caramel sauce, and my taste buds needed a few seconds to figure things out. Once they kicked into high gear, I was able to start describing the flavor.

Traditional caramel sauce is very sweet, sometimes a toothache inducing sugary explosion. This sauce was completely free of the cloying flavor so common in store bought brands. That phantom stale sweetened presence was replaced by a creamy, oh-so-slightly salty richness. I wouldn't say it's "goat-y," but the goat's milk does add a unique savory quality.

This type of sauce is called cajeta - it's a Mexican caramel traditionally made with goat's milk.

I had mine straight from the jar, but it can't possibly taste bad on fruit, ice cream, or even greek yogurt (a suggestion from my friend at Change the Way We Eat)

I highly recommend you give it a try, and please stop back and let me know what you think. 

Goat Milk Caramel? Yes, Please.

What is it about the words Goat Milk Caramel that make me want to get in my car and drive straight to Central Vermont and pick some up? Luckily, they're in stores across the Northeast and they deliver.

Thanks to Food52 for the delicious alert and to Fat Toad Farm for being awesome (and for the photo above). I'm going to grab a jar of this and will report back - if you get there before me, let me know how you like it.

Walnut Rosemary Bread

You can make this. You can totally make this. It does require some work - it's not opening a bag of frozen dinner rolls and putting them in the oven (which I do), but it's not being a pastry chef on Ace of Cakes either. If you know you're going to be home for a few hours with intermittent free time, you can make bread from scratch. Bread's pretty independent - give it some attention when it's little and check in on it once in a while as it grows up.

When I watch little pieces of living yeast turn into a ball of dough, I feel like I'm a bystander to a crazy magic trick. I remember when I was little and first learned that yeast was alive - I couldn't believe it. Recently I taught a cooking class to kindergartners and we made pretzels (recipe below). I tried to really amp up the surprise factor for them. I asked them to all hold out their hands and then I placed a little bit of dry yeast into their outstretched palms. I asked them what it smelled like and what they thought it was. They all thought it smelled weird (true) but couldn't guess what it was. "This is yeast," I told them. Silence. I knew that wouldn't mean much. "It's ALIVE." Total pandemonium. "It's alive????" they all gasped. "Yup, it's alive. It eats sugar just like you do, and it likes being warm. Basically, yeast is happiest when it's eating a candy bar in the pool. When it eats the sugar, it releases bubbles that will make our pretzel dough rise." The kids loved it and could hardly believe their eyes when they saw the little bubbles start popping up in our pretzel dough. I may be a lot older than they are, but I feel the same sense of awe when I watch it happen in my kitchen.

Helpful Hints:

1. Gauging Temperature: Always use a thermometer to make sure your liquids and warming area are the right temperature. If it's too cold, the yeast won't activate and if it's too hot, they'll die - either way, you're not going to get a good end result.

2. What's a warm place? 

a) Preheating your electric oven to the lowest possible temperature and then shut it off. After a few minutes, use your thermometer and when the temperature is around 85 degrees, put your covered bowl of dough inside and shut the door. Check on it after 30 minutes. If it needs to be reheated, warm a towel in the dryer and wrap it around your bowl while you preheat and cool the oven again. 

b) Throw some laundry in the dryer. Then place your bowl or baking sheet on top. If your dryer is in a linen closet, put your dough in there and close the door.
d) I haven't tested them, but you can find other tips at Baking911.com

Walnut and Rosemary Bread (from Cooking Light)
makes 2 loaves

The Details

Special Tools: whisk, basting brush, thermometer

Ingredients:

2 cups warm 1% low-fat milk (100 - 110 degrees F)

1/4 cup warm water (100 to 110 degrees F)

3 tablespoons sugar

2 teaspoons salt

4 1/2 teaspoons dry yeast, or 2 packages (not instant)

5 1/2 cups of all-purpose flour, divided

1 cup chopped walnuts

3 tablespoons coarsely chopped fresh rosemary

1 large egg, lightly beaten

Cooking spray

1 tablespoon yellow cornmeal

1 tablespoon low-fat milk

1 large egg lightly beaten

1. Combine first 5 ingredients (through yeast) in a large bowl, stirring with a whisk. Add yeast, stirring with a whisk; let stand 5 minutes.

2. Lightly spoon flour into dry measuring cups, level with a knife. Add 2 cups flour to yeast mixture, stirring with a whisk. Cover and let rise in a warm place (85 degrees F), free from drafts, 15 minutes

3. Add 2 1/2 cups flour, walnuts, rosemary, and 1 egg, stirring with a whisk. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes), adding enough of the remaining flour (and more if you need to), 1/4 cup at a time, to prevent dough from sticking to hands. 

4. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover; let rise in a warm place (85 degrees F) free from drafts, 1 hr or until doubled in size (lightly press two fingers down into the dough - if an indentation remains, the dough is ready).

5. Preheat the oven to 400 degrees F.

6. Punch the dough down (the best part!) and turn it out onto a lightly floured surface. Divide it in half and shape each portion into a round loaf. Place them both on a baking sheet dusted with cornmeal. Cover with a cloth and let rise 30 minutes or until doubled in size.

7. Whisk together 1 tablespoon of milk and one egg. Brush over loaves. Make 3 diagonal cuts 1/4-inch deep across the top of each loaf with a sharp knife.

8. Put the pan in the oven and reduce oven temperature to 375 F. Bake 40 minutes or until bottoms of the loaves sound hollow when tapped. Let stand 20 minutes before slicing.

Enjoy with olive oil, humus, or toasted with honey for breakfast. How do you like yours?

Nutrition Facts (from cooking light): A slice that is 1/12 of a loaf contains: 170 calories, 5.4g fat (1.2g saturated fat), 1.3g fiber, 222mg sodium