Cook's Illustrated (No.81-Medio Juli-August 2006)

Cook's Illustrated (No.81-Medio Juli-August 2006)
By:Cook's Illustrated
Published on 2006-06-16 by Bukupedia

I know that I am still alive because I get worked up about opening day at Fenway, double chocolate chip mint ice cream, bourbon and branch water, the first boil in sugaring season, and the opportunity to stand in a 35-degree trout stream in April . And I haven't forgotten the recipe for nutmeg doughnuts, the refrain from |In the Garden,| why I get up in the morning, or who butters my bread. I still enjoy light pancakes, heavy lifting, cold weather, hot biscuits, hard rain, soft cheese, long days, short breads, the first snow, the last bale, the big storm, the small gesture, and a swift kick in the pants when I'm moving too slowly. I can still remember my age, my middle name, my phone number, and my kids' birthdays but admit that for the life of me I can't remember why we need Lemon Pledge, automatic transmissions, Pop-Tarts, the Osmond family, think tanks, Hot Pockets, the Department of Homeland Security, or safety i nstructions for sunscreen, toothpaste, and shaving cream. I can also remember seeing the price of gas at 27 cents a gallon, paying a nickel for a cherry Coke at the soda fountain, riding in my father's Nash, watching Arthur Godfrey, and using the Winky Dink coloring kit to write on the screen of our small black-and-white TV set. I'm still not old enough to understand string theory, anything about the Holy Ghost,· toiletbowl cleaner, restaurant critics, the Shriners, catalytic converters, AC versus DC, organic chemistry, smokeless tobacco, or the reason why women are in a panic to check their voice mail after only a weekend away. Someday, when I am older, I hope I will be able to recognize the constellations, identifY bird songs, tie a dozen sailor's knots, tell the difference between a ketch and a sloop , master the art of making puff pastry, and remember the names of people I have known for years. I also EDITORIAL AIN'T DEAD YET still hold out faint hope of being i nvited to the White House, being included in a top 10 list, and having Reese Witherspoon call to say she wants me to costar in her next movie. jog three miles in less than 20 minutes, lose 1 0 pounds, stop purchasing relaxed-fit jeans, and start buying shorter belts. I will also lose my taste for cupcakes, B oston cream p i e , raspberry bars, lemon meringue pie, Mallo Cups, and anything cooked in duck fat. I am still looking forward to the future . T h a t ' s w h e n I 'l l finally finish m y children's book, build my c a b i n , a n d c o m p l e t e the D o d g e H E M I kit, with its 3 0 0 pieces, electric motor, and authentic H E M I sound c h i p . I will also finish Christophe r Kimba l l I also know that I ain't dead yet because |old people| are different from me. Their knees hurt, they plan their trips up and organizing my garage , wax my car, h ave a serious talk with my son , clean my closets, and find time to scout for wild turkey and deer before the start of the seaso n . The future will also be a good time to make amends, pay my dues, and think for myself. In years to come, I also plan to ride horse back from our farm to Canada, run the Boston Marathon, and take my Indian motorcycle crosscountry. I am still much too young, however, to consider motor homes, Florida, retirement communities, Arizona, Sansabelt pants, the idea of sitting down to dinner before sunset, San Diego, golf, cruises, letters from the AARP, and the pros and cons of burial versus cremation . I do hope, however, that if Martha Reeves is still around she will sing |Dancing in the Street| at my funeral . ( If you get the chance, please mention this to my kids. ) If she dies first, I promise to cook at her wake . I know I am still young because my wife tells me daily to grow up, especially when I start planning the motorcycle trip. I am also confident that I have sufficient time left to recover from a steady diet of Slim Jims, bacon, fried buttermilk chicken , Old-Fashioned cocktails, and secondhand smoke . Someday, I know I will be able to down stairs carefully ( so as not to forget something on an upper floor), they worry about slipping on ice, they take every opportunity to visit a bathroom when traveling, and they find small children burdensome. ( O K, well, maybe that list does seem a bit familiar. ) As further proof of my youth , I still don't understand my parents, save for retirement, or buy l ife insuranc e . I don't like Frank Sinatra, remember World War I I , or argue about whether Franklin Roosevelt was a socialist. I do, however, note that when I discuss |where I was when Kennedy was shot| with my peers, younger people drift away. They do the same thing when the subject is Watergate, Sam Cooke, Fillmore East, C arnaby Street, The Ed Sullivan ShoJV, Walter Cronkite, or Meet the Beatles! They just don't know their history. I am just old enough, however, to know that of all the millions of kids my wife and I could have had, we had j ust the four we wanted. But I'm not yet wise enough to say the same thing about her ( although it's true ) . And I am still too young to have learned humility, the art of being gratefi.d, or an appreciation for the incredible miracle of life . Well, this all j ust takes time. And that's the great thing about being young. We think that we still have so much of it left. FOR INQUIRIES, ORDERS, OR MORE INFORMATION: COOK'S IUUSTRATED Magaz ine www.cooksillustrated.com Cook's Illustrated magaz i n e (IS S N I 068-2821) , number 81, is pu blished bimonthly by Atwww.cooksillustrated.com. you can order books and subscri ptions, sig n u p for ou r free e- newsletter. Boston Comm o n Press Umited Pa rt nersh i p, 17 Station St., B rookl i n e, MA 02445. Copyright or renew your magaz ine subscription. Join the Web site and you' ll have access to 13 years of Cook's 2006 Boston C ommon P ress Umited Pa rtnersh i p. Periodica l s postage paid at Boston, Mass., recipes, cookware tests, ingredient tastings. a nd more. a nd add it iona l ma i l i ng offices, USPS #012487. POSTMASTER: Send address changes to Cook's COOKBOOKS

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