SARDEL PAN MAY BE ALL YOU NEED

I recently received information from a company called Sardel that tweaked my cooking attention. It read, “Along with my co-founders and brothers, Andrew and Ross, I have spent the last few years building our company, Sardel.. With the launch of our website and online shop we are excited to introduce a new brand of cookware to you today.”

“We’re proud of the high-quality, Italian-made cookware we’ve created, all of which is brought to you at an affordable price. Our hope is that our products can reflect our passion for cooking and the belief that preparing meals should be as simple and rewarding as eating them.”

“Working closely with friends and family, chefs, and our factory in Italy, we created a selection of timeless kitchen essentials—products that are beautifully classic in design, crafted with high-quality materials, and more attainable in price than the other high-end brands we have been accustomed to seeing.”

“We spoke with countless manufacturers around the world and ultimately found the perfect partner in northern Italy—a third-generation, family-run factory that helps us produce the quality products we had been searching for. Sardel would not have been possible without our manufacturer’s knowledge, dedication, and passion for creating timeless cookware.”

I tend to cook on a NuWave Precision Induction Cooktop Aside from the much shorter cooking time than my own stovetop, I have a ceiling fan in my kitchen that interferes with using a gas stovetop. The non-stick pan that comes with it tends to burn the food in the middle regardless of the chosen heat intensity as well as food sticking to the pan. I then have to soak the pan in order to remove it plus need more than a sponge to clean it. I also find that I have to clean it twice; once to remove using a liquid detergent and a second time to remove the odor of what I just prepared.

Water takes about 90 seconds to boil when I push the “sear” button.  This allows me to cook pasta or soup in this skillet pan.  Let’s continue with the description of the Sardel non-stick pan.

“When designing our products, we chose a stainless steel construction, which results in a highly versatile, durable, and easy-to-maintain product. Sardel products are also “5-ply”, which refers to the five layers of metal used to create our cookware. This combination of materials – and how those materials are layered and constructed – allows our cookware to heat evenly and adjust to temperature changes quickly, which gives you more control over your ingredients.”

They then go on to say why their non-stick pan is different. “We learned that the key to a highly effective and long-lasting non-stick pan lies in using an extremely durable non-stick surface. Our non-stick pans use a coating that is infused with stainless steel particles, creating a surface that has the toughness of a stainless steel pan and the non-stick capabilities you’re looking for. On top of that, we added even more durability by using an additional layer that has our unique honeycomb design—a naturally occurring pattern prized for its strength and resilience.”

The inside of the pan seems to have a honeycomb pattern. What’s that about? “Our stainless-steel infused non-stick coating is also reinforced with an additional “honeycomb” layer, which creates an even more effective and durable non-stick surface. Honeycomb is a naturally occurring pattern, known for its strength and durability that is often used by engineers when designing things like airplane wings and satellite walls. Why not bring this technology to your kitchen? Our unique honeycomb design creates a non-stick surface unlike anything you’ve ever used. It doesn’t hurt that it’s also easy on the eyes.”

Okay, time to order one and put it to the test. Instructions said to first wash with soapy water before using. After drying the bottom of the pan for the PIC, I decided to prepare a sliced up yellow squash with a fig jam and top it with shredded cheese. It just slid from the pan to a plate.  I used some olive oil so it might not be the real test.  

Second test involved heating leftovers that had rice, seasonings and protein.  Cooked up easily, slid on a plate and a sponge with dishwashing liquid was all I needed.  There was cumin in the dish and smelled that pan after I cleaned it. No leftover smell.  

I tend to cook with either butter or olive oil, mostly for the taste.  My final test was first placing shredded cheese in the hot pan on “high medium” first to melt and then switch to “low medium” to fry.  Easy to flip over and slid out on my plate like a crispy pancake.  I then cracked an egg placing the PIC on “low medium.” Broke the yolk and let it cook.  Easy flipping over and that, too slid out on a plate.  

My final test was a portion of fileted salmon.  No oil, no butter, just a bit of salt and squeeze of lime.  I heated it on medium high and covered.  Five minutes later, I flipped it over to sear the skin.  Let it cook a bit and yes, it simply slid onto my plate.  I love to munch the crispy skin last.  

I am careful to use those nylon utensils so as to not scratch the surface.  Using a PIC, the bottom never comes in contact with a flame. 

Sardel offers pans in both non-stick and just plain stainless steel. Pots are also available in stainless steel. For further information go to www.sardelkitchen.com     

KING OF CORONA IS LEMON ICE

There are a few iconic summer refreshing places in Queens that I have actually never visited and sampled, one of which is Lemon Ice King of Corona.  “OMG,” you say. “Did you just move to Queens? Are you an adult?”  I grew up either having “Italian ices” that were mass produced, in a cup, and eating it with a wooden disposable spoon.  Most important aspect of it was to hold out to get to the sugary formation at the bottom.  I don’t think we even cared that these were artificially flavored ices. If you wanted to “cheat” you could find your way of turning it over in the cup and attacking it. 

 

Now, I recently discovered what true Italian ices should be including real fruit and a bit of a “creamier” consistency due to it being churned.  I decided to undertake a test on whether I believed Lemon Ice King to be the best and standard for Italian Ices.

Lemon Ice King sits on the corner of 108^th Street and Corona Avenue. There is no indoor access as it appears more like a store front turned into a “stand.” I had a phone chat with present owners Vincent Barbaccia and Michael Zampano who purchased the enterprise from Peter Benfaremo, the son of Nicola Benfaremo. Nicola began the venture in 1944 from his garage as a street vendor with a pushcart of two flavors; pineapple and lemon, both incorporating real fruit.  Michael’s first job was working here behind the counter and later moving up to production.  With Peter’s return from serving in WWII the family expanded the success to it being the storefront offering more flavors.  Both Vincent and Michael grew up in this area and with the company’s great reputation thought it best to continue creating and serving this Sicilian delight. Now, there are 50 flavors. 

Okay, I didn’t try all of the flavors….I managed about a dozen and over a period of time. What makes these ices “King” is their using real piece of fruit. 

Let’s begin with the most famous lemon.  I actually had to spit out a flattened pit.  Freshly squeezed lemon juice mixed with just the right amount of sugar produced the best palate quencher going.  I’ll continue with the fruit:  orange, watermelon, tangerine, strawberry, cherry, mango and raspberry.  I wound up using these as an excuse for having my daily fruit.  

Next were the more interesting flavors of: licorice that tasted like anise along with tiny black licorice pieces in it; mint chocolate chip, of which was so good that I didn’t miss this in the form of ice cream; chocolate – passed the test of my being a chocoholic; and peanut butter, one of the most popular, has both peanuts and peanut butter chips in it. 

Expect long lines here. If you don’t want to slurp it from one of those paper cups that you squeeze and suck out every last morsel and taste, Lemon Ice King sells the flavors in pint containers…no mixing! Want to sit and slurp? The William F. Moore Park aka Spaghetti Park is just across the way for you to grab a bench. Make sure you bring napkins.   Got any questions? 718.699.5133.

I'm following up with more flavors that I tried. Pineapple - having bits of pineapple pieces, blueberry- has those small wild blueberries in it, banana - I'm guessing it's a banana puree, peach - bits of peach in it, grape - tastes like the flavor of concord grape juice, lime - great in itself but have used a tablespoon in cooking, apple - it won't keep the doctor away but definite apples in it.  Favorite of these was the pineapple....figures since they first stared out with lemon and pineapple ices. 

  Since first posting I have tried many other flavors: spumoni - pistachio, vanilla and chocolate...what a great combination; root beer - pretty good; pina colada -can taste the coconut with real flakes in it and the pineapple; strawberry banana - another great combo; O/V swirl is a combo of orange and vanilla, like having a creamsicle;

A WEEKEND CELEBRATION OF CHILLIN’ AND GRILLIN’

Aromas of backyard barbecues and sounds of fireworks certainly set the mood for a Fourth of July celebration that connotes Independence Day, when the United States broke away from being ruled by the King of England.  Let’s skip the history and get to the food celebration.

 

Families and friends gather at people’s homes or parks to savor the taste of that smoked flavor that comes from placing meat, seafood, fowl, vegetables and even fruit in the “barbie.”  What are the best “rules” for charbroiling?

I turned to Nick Condomanolis, owner of Tasty Grill in Whitestone for his thoughts and recommendations and meat and chicken.  Aside from his three gyro that he describes as “slow cooked stand up rotisseries,” Nick is also known for his ribs, burgers and skirt steak. 

Ribs taste better when they are smoked and if you don’t have a smoker you can add liquid smoke or a spice of salt and smoked flavor to the bbq sauce.  Pre-boiling the ribs is okay to do.

“Skirt steaks should be cooked on high heat first to sear followed by a low heat to continue the process. I don’t recommend it being well done.  Make sure they are ‘cleaned’ by removing much of the fat as well as peeling off the skin-like thin layers and any veins.” 

“Chicken cannot be placed on a high flame because it needs to be cooked through.  I recommend the thighs when it comes to grilling as they are the juiciest and easier than drumsticks,” said Nick. “Chicken breasts tend to dry out when placed directly on the grill.”  Create a bbq sauce or just some spices for the grilling time and baste it in order to savor the flavors.  

Most people think about that juicy steak or chicken, which is great. Let’s look at some of the alternatives starting with seafood, keeping in mind that seafood means both shellfish and whole fish. 

There are four ways to prepare seafood: placing it directly on the grill; creating a “basket” using  aluminum foil; positioning a pot; and as kabobs.    

Let’s go to a source for the 101 on grilling, Vinny Marinello and Pat Marotta, owners of Crossbay Seashell Fish Market.  “Not all seafood can go directly on the grill,” said Vinny. “Shrimp, scallops, swordfish, tuna steaks, and lobster tails are excellent choices.  Although whole fish can be wrapped in foil, it is not necessary to do so. Keep in mind that unless you buy a whole lobster and remove the tail for grilling, lobster tails are sold flash frozen and uncooked, whereas the King and Snow crab legs can be thawed out and eaten or heated up.”

If you are into clams and mussels, it is best to steam it in a pot adding herbs to water, wine, or beer. This way you keep in the juices of the shellfish. Although they appear sand free, clams should still be washed as well as having some expectations of having sand residuals. Call to ask about the varieties of fresh clams that we carry. Our mussels do not contain debris such as tiny crabs, thus do not need much pre-care.”

The key to preparing calamari is to either cook it really fast or really slow; anything in between will leave you with a chewy texture. When engaging it on the grill, buy it fresh and cleaned. Cut it up into rings and tendrils when done. 

Vegetables take on a wonderful flavor when grilled some of which can be prepared whole such as corn especially when basted with butter.  We turn to Phil Barone, owner of Valentino Food Market, located at 66-64 Fresh Pond Rd, for his thoughts.  Yellow squash and zucchini (one eighth to a quarter of an inch), thick slices of tomato, slices of eggplant, sweet or hot peppers, asparagus, green beans, brussels sprouts, onions and Portobello mushrooms.  Brushing with olive oil keeps the vegetable from drying out before they are cooked.   

Red peppers are especially useful for concocting your own pimentos.  Remove the top and seeds, then cut or tear it up into large pieces. Place them skin side down and char it. Transfer to a plate and peel the skin. Place the pieces in an air tight container and refrigerate. By doing so it creates its own juice so that olive oil is not necessary.

One option for roasting veggies such as potatoes is double wrapping in aluminum foil and placing directly on the coals.  If you are doing it on top of the grill, they should be cut up in chunks and basted.  The same with carrots, depending upon its size and thickness. 

Preparing guacamole and always using Mexican Haas?  One large from California cost a dollar while one large Haas was three dollars.  No real difference in taste to warrant the price.

Have a fabulous weekend with the “roar of the fireworks, the smell of the barbecue.”

GAY PRIDE MONTH TO FEATURE A PBS SPECIAL, THE LAVENDER SCARE

Award-winning, timely documentary The Lavender Scare had its PBS premiere nationwide on June 18 at 9:00PM, re-airing throughout June on digital channels. (For more details check local listings or pbs.org) Produced and Directed by Josh Howard, the documentary is based on the acclaimed book by David K. Johnson and narrated by Glenn Close featuring the voices of: Cynthia Nixon, Zachary Quinto, T.R. Knight and David Hyde Pierce.

Dr. Franklin E. Kameny writes, “Dear Mother, I received your very welcomed letter last Sunday. I hadn’t told you about my work situation because I didn’t want you to worry. The fact is, I was fired not because of a judgement upon me as an individual, but an entire judgement of a group of people. I’m certain you would agree that every American citizen has right to be considered on the basis of his own personal merit. I am a homosexual American citizen. Before I leave this earth I assure you that I will see to it that the second and third words of that phrase--American citizen--, are no longer ignored to people like me.” 

The Lavender Scare focuses on one of President Eisenhower’s first official actions, signing an executive order that said that sexual perverts cannot work for the federal government and sexual perverts specifically meant homosexuals. And so witch-hunts began and not just the federal government but jobs everywhere. 

Over the next four decades, during the longest witch-hunt in American history, tens of thousands of government workers would lose their jobs for no reason other than their sexual orientation.

In one interview of those effected, Joan Cassidy had to give up the chance to be the first female Admiral of the Navy Reserve due to the chance that the government would expose her because she wouldn’t be able to hide her being a lesbian. 

Kameny, who was set on becoming an astronomer, was the first to fight back with politics and activism to make a change via the Mattachine Society of Washington saying that it was not about national security or blackmail but about civil rights.

The documentary includes the raids at Stonewall with photos of the gay community refusing to “not take it anymore.” 

It was not until 1995 that President Clinton signed an executive order barring the federal government from excluding gays and lesbians from holding security clearances. 

During his term in office President Obama acknowledged Kameny for the protest that he lead in 1965 as act if courage.  Today, Kameny is recognized as the Grandfather of the Gay Right Movement.  Born on May 21, 1995, he died on October 11, 2011.  

I conducted radio interview with Josh Howard on the following link where he emphasized being able to have the documentary shown in schools throughout the nation.  www.blogtalkradio.com/merleswhirls/2019/06/19/whirl-with-merle