Saturday, November 1, 2014

my new grillfriend

Joseph Lodge entered the Tennessee cast iron industry as a young man in 1896.


Today his great-grandson Henry Lodge is President of the family firm, the only cast iron cookware maker in America.


They’ve enjoyed a huge surge of demand thanks to television cooking shows. 

Today they routinely craft over 400 pieces an hour.


First, the iron is melted at 2800 degrees. Impurities, called “slag” float to the top where they are skimmed.


Then the metal is cooled to 2500 degrees and poured into sand-cast molds.


A new cast iron pan should be washed well with soapy water once, but then little soap is needed after that.


Brush on a heat resistant oil like olive or peanut
 and heat until it smokes. 

This draws oil into the pan as it cools down, making it “seasoned.”

After that nothing sticks.

Adding weight can help make grill marks deeper.

Cast iron has great heat retention because of its mass and once hot, it stays searingly hot.

Because the heavy mass retains heat so well, it doesn’t cool when food is added to the pan.

Grill marks are not just for appearance, they add real flavor.

Unlike flat bottomed skillets, grill pans allow juices to drip off and evaporate, concentrating flavor and adding smokey-notes from blackened lines.

There’s a new kid in town!


Farewell, Summer.

angels, both

ClockTowerTenants tested and approved!

Friday, October 31, 2014

don’t be a scaredy cat

Participating restaurants include:

Ceetay, 129 Alexander Avenue
Calientito, 191 Lincoln Avenue
Charlies Bar & Kitchen, 112 Lincoln Avenue
Mott Haven Bar & Grill, 1 Bruckner Blvd
Verde Flowers, 11 Bruckner Blvd
Chander Auto Repair, 225 East 134th Street

Get out there and scare up some business!

this trick is a treat!

Be safe and happy tonight.

Halloween 2014!

Thursday, October 30, 2014

bowled over

Maybe you’ve heard we now have the technology to read the New York Times from 35 miles up.

Local camera installation is actually slowing as gait-recognition from orbit gets sharper everyday. 

Why rely on some puny camera when we can read your banking card from outer space?

But the real work being done in tracking you everywhere is in the device you take with you everyday.

EZ Pass knows where your car is in 15 states, and when.

Your hotel key with the RFID microchip tracks you even when you leave hotel premises.

Fast food scans your license plate and ties you to your drive-thru order, plus the day and time you bought it.

Cash registers scan bluetooth as you pay and attach your bluetooth signature to the identity on your credit card.

Your local bank takes your picture every time you dip your card. 

Last year at a Boston concert, IBM paid the organizers a fee to secretly scan the faces in the crowd for testing facial recognition.

The subway tracks us every moment.

Progressive’s Flo tries to sweet talk us into an on-board transponder that tells Progressive where you are and how fast you got there, for a slight reduction in your rates.

FaceBook just takes it all and couldn't care less
 what you think.

And now it’s been announced the NSA has figured out how to turn everyday objects into listening devices, through high-speed video of the minute vibrations these objects produce. 

They can hear us.

Through windows.

Smile, you’re on Candid Camera.

Wednesday, October 29, 2014

horse of a different color

Back on October 21st we published the exterior grounds of Pelham’s beautiful Bartow-Pell Mansion from 1836.

A National Historic Landmark since 1978, the carriage house is also part of that designation.

Take a short walk from the house past the garden 
to the carriage-wide double doors.

The stone and brickwork dates back to the 18th century.

Thoughtful detailing like a window for each horse stall evidences wealth and caring.

Just inside is a splendid carriage attributed to James Gould Carriages, (1789-1879) dating from about 1850.

The building is furnished with original artifacts from the farmhands.

There’s a fine woodstove cast by Treadwell & Perry, too.

The really fun part is back in the stalls.

That’s where they keep the fake horse.