Radiolab - "Helicopter Boy"

Love this story.
One of those that I retell to anyone who lets me. ;>)
If I remember correctly, it's approximately 17 minutes long.

While I slept . . .

Not exactly.
I did wake up, but with my ear plugs in it didn't give me the usual adrenaline rush. I was surprised at how little rain followed the lightning. Though the air does feel a bit more clear this morning.

What's up with Noises?

PASTA CAPRESE

from Cooks Illustrated (click here for link)

Serves 4 to 6.   Published July 1, 2007.  

This dish will be very warm, not hot. The success of this recipe depends on high-quality ingredients, including ripe, in-season tomatoes and a fruity olive oil (the test kitchen prefers Columela Extra-Virgin). Don’t skip the step of freezing the mozzarella, as freezing prevents it from turning chewy when it comes in contact with the hot pasta. If handmade buffalo- or cow’s-milk mozzarella is available (it’s commonly found in gourmet and cheese shops packed in water), we highly recommend using it, but skip the step of freezing and add it to the tomatoes while marinating. Additional lemon juice or up to 1 teaspoon sugar can be added at the end to taste, depending on the ripeness of the tomatoes.

1/4	cup extra-virgin olive oil
2-4	teaspoons fresh lemon juice (see note above)
1	small garlic clove , minced or pressed through a garlic press (about 1/2 teaspoon)
1	small shallot , minced fine (about 2 tablespoons)
1 1/2	pounds ripe tomatoes , cored, seeded, and cut into 1/2-inch dice
12	ounces fresh mozzarella cheese , cut into 1/2-inch cubes (see note above)
1	pound penne pasta or other short tubular or curly pasta such as fusilli or campanelle
1/4	cup chopped fresh basil
1	teaspoon sugar (see note above)

INSTRUCTIONS

1. 
   
   
   1. Whisk oil, 2 teaspoons lemon juice, garlic, shallot, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in large bowl. Add tomatoes and gently toss to combine; set aside. Do not marinate tomatoes for longer than 45 minutes.
2. 
   
   
   2. While tomatoes are marinating, place mozzarella on plate and freeze until slightly firm, about 10 minutes. Bring 4 quarts water to rolling boil in stockpot. Add 1 tablespoon salt and pasta, stir to separate, and cook until al dente. Drain well.
3. 
   
   
   3. Add pasta and mozzarella to tomato mixture and gently toss to combine. Let stand 5 minutes. Stir in basil; adjust seasonings with salt, pepper, and additional lemon juice or sugar, if desired, and serve immediately.

RECIPE TESTING

Recipe Diagnosis: Pasta Caprese

PROBLEM: Mozzarella Chewing Gum
Industrially produced mozzarella clumps into a rubbery, stringy mess when combined with hot pasta.

SOLUTION: Dice, then freeze
Freezing the cheese for 10 minutes before combining it with the pasta prevents it from turning into taffy.

Seasonal Food Love

Wow!  Who knew that a flat of Marion berries could be so inspiring!  All I was thinking was jam and maybe a crisp.
I thawed out some chicken thighs and left for happy hour with the dames.  When I came home I discovered Jonathon had hit a home-run in the culinary department.


from Fiery Foods (click "Fiery Foods for link)


Blackberry or Marionberry BBQ Sauce

This sauce works particularly well with grilled beef, and it's great on steaks of all kinds.

Ingredients

Makes
About 3 cups
¼ cup butter
¼ cup chopped onion
1 teaspoon. chopped garlic
¼ cup Worcestershire sauce
2 tablespoon molasses
1 tablespoon hot sauce of choice
¼ cup fresh lemon juice
3 cups fresh blackberries, crushed
Methods/steps
Heat the butter in a saucepan, add onion and garlic and cook until soft, about 5 minutes. Add all the other ingredients including the berries and cook for about 10 minutes in a slow simmer. You may wish to let this reduce down a bit if the sauce appears too thin.