New PDF release: Adbusters, Issue 95: The Philosophy Issue

AB95: The Philosophy Issue
(May/June 2011)

Featured during this issue:

artistic Director: Pedro Inoue
Tzvetan Todorov on American torture
Darren Fleet discusses this generation’s “apocalypse”
We discover America’s position in Egypt’s darkish past
Pentti Linkola’s view on inhabitants control
Micah White demands revolution opposed to American decadence
Michael Löwy explores advertising’s have an effect on on our health
We ask: What issues in existence? What issues in demise?

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Additional resources for Adbusters, Issue 95: The Philosophy Issue

Sample text

A china cap comes in handy when straining rough-and-tumble mixtures such as fish bones or crustacean shells that could easily poke through a regular strainer. A china cap is a cone-shaped strainer that instead of having a mesh screen has a sturdy sheet of perforated metal that allows you to apply a lot of pressure to mixtures to work them through. I often use a French rolling pin (see above, page 15) to work broths and stocks through. Food mills, rarely seen anymore except in grandmothers’ kitchens, are far more useful than we give them credit for; they strain and purée at the same time.

Qx•final 7/26/02 6:04 PM Page 18 substantial enough to make a full serving. If you want more than 4 meaty pieces per chicken, as when making a chicken sauté or fricassee, separate the drumsticks and thighs so that each leg provides 2 pieces, and cut each single breast crosswise in half this way; you get 4 pieces of breast, 2 drumsticks, and 2 thighs, and you’ll be able to serve everyone a piece of dark meat (thigh or drumstick) and a piece of white meat (breast). If you’re making broth cut the back, which has very little meat on it, into 3 pieces with a cleaver or heavy chef ’s knife.

Parchment paper is sold in rolls (which are what you’ll most likely find at the supermarket) and sheets. You can use it in the same way you would use wax paper, but you can also use it in the oven, whereas the wax on wax paper would melt and cling to your food. Parchment paper is especially useful for baking, making it easier to work with pastries that would otherwise stick to the baking sheet. P A S T R Y B A G S : Pastry bags intimidate beginning cooks, probably because most of us have seen cooking shows where some pastry chef demonstrated his or her virtuosity so convincingly that the feat looked impossible to duplicate without having spent years in Europe under the tutelage of a master.

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