Sunday, May 21, 2017

Drawing an Editorial Map

As an editor, I spend a lot of time trying to coach authors down the paths I think they should take. I also try to nudge them away from things that I just don't think are working.

I was trying to figure out a nice way to explain this to someone I was working with, recently. Sometimes that's much more difficult than others.

Then, as I was out walking the dog that evening, I came across this driveway, and realized that maybe working with authors is easier than working with some drivers - or maybe contractors - I'm not entirely certain what prompted this.

Luckily, I've never had to resort to neon orange spray paint with my authors.

But it's good to know that it might be an option sometime if I really need it.

Friday, May 19, 2017

Faux Tofu Egg Salad

It's come to my attention that I tend to be a bit... well... snarky when it comes to what I call the "non-food foods." You know what I mean, right? The veggie burger that "tastes just like hamburger" or the tofu wrap that is "just like eating chicken."

This can get a bit dicey, especially when you have friends (and relatives) who are vegetarian, or cook vegan, or just - for who knows what reason - prefer to eat non-food from time to time.

One of those people in my life happens to be Betty over at Sweet Betty's Blog, and she recently made (and posted about) a Tofu "Egg" Salad (the recipe is there, so I'm not copying it here). I read through the recipe and decided to try it. After all, it seemed to be fairly easy and not too dangerous. And, based on her post, it was pretty, too:

Nice, right? All colorful and healthy looking - and still looking like egg salad.

I was reading the instructions, and I was kind of excited to see the garlic powder and hot sauce. Typically, I put hot pickle relish in my egg salad, so I was glad to see that there were going to be some other spices.

I got to the end and thought. "Okay. I can do that!" 

I'm going to cut to the chase: it was tasty. And mine also looked really good when I was done mixing it all:

Okay. So what was my process?

Well, I started with the ingredients. I realized, though, that I don't have any vegan mayonnaise, so I decided to opt for regular - since I was going into this more for the experience than for the exact recipe.

I put that into the bowl and also measured out my yellow mustard (which I don't usually do), as well as all of the other ingredients.

Can you see all of the lumps that kinda look like egg? That's where the "faux" in my "faux tofu" comes in:

I figured that, since it's okay for people to use tofu to substitute for hard boiled eggs, it was okay to go the other way, too, right?

And, well, if I'm being honest, here's my entire ingredient pile:

I tend to keep a couple of hard-boiled eggs in the fridge. So that I don't accidentally try to crack one into a bowl of batter, I mark them (in this case, with Xs). I'm not really sure what people would think if they saw them in the fridge...
Yes. I know that some readers might say that this completely negated my attempt at cooking with tofu. And, yes, you may have a point. But - on the other hand - it was the first time I've used garlic powder, lemon juice, and hot sauce in my egg salad. So... points for trying something new. Right?

In the interest of full disclosure, I also didn't have pretty, bright veggies to eat with this. I did have some Tostitos Scoops, though:

I also, sadly, don't have a brightly light work station at which to enjoy my lunch. When I moved it down to my desk to eat, it looked more like this:

Which, honestly, looks depressing enough that it kind of makes me wish I'd started with the tofu and veggies.

But only kind of.

Sorry, Betty. I tried.

Have a recipe you'd like to see made, but don't want to be your own guinea pig? Let me know and I'll see what I can do!

Sunday, May 7, 2017

Yes. Your Translator Needs an Editor. (And vice-versa)

I am a native English speaker. My "mother tongue" is American English - though I do have some Canadian/British English influences.

The town I grew up in had some German speakers in it, so I picked up some of that along the way. (For instance, I know how to say "turn off the light" and "very hot.") I studied French in college and lived in Paris for a year. So I am relatively comfortable in basic French - but my comprehension is better in Paris than Montreal.

In most other languages, I simply speak food. I can read menus in Italian and Spanish. I can watch a telenovela and guess at the plot - but I can't pretend to know what the actors are saying.

What does all of this have to do with editing? It points out that knowledge of a language isn't the same as full comprehension of the intricacies of that language.
It's a little like telling someone "That is the out way" instead of "That's the exit." Technically, the former isn't wrong, but it also isn't truly right.

I ran into this recently when I was in South America. We found very quickly that - for the most part - you don't throw any paper into the toilets. There are signs posted almost everywhere (at least everywhere that tourists might go) that depict through graphics what you are and aren't supposed to do. Often, these are accompanied by a message in English:

Please do not throw paper into the toilet.

Pretty self explanatory, right? But... well... not everyone understands the use of proper prepositions - and "into" can be kind of confusing - even for native speakers. 

We often saw the also-correct: 

Do not throw paper in the toilet.

We saw the not-quite-correct:

Do not throw paper in to the toilet.

And, once, we saw my favorite warning:

Do not throw paper to the toilet.

Of course, being an editor who was frequently running on little sleep, I really assumed that there should have been an explanation for that last one, such as "Do not throw paper to the toilet, because it has no hands and cannot catch." 

Did it make it impossible for us to understand? No. And, honestly, we could figure out all of those signs. Nothing was so far gone that it left us not knowing what to do or not do. Why? Because each of the translators knew the mechanics of the English language.

But, as an editor, my job is to make sure what I'm working on is not just mechanically correct - it also needs to be grammatically and understandably correct to a native speaker. It needs to feel right to its readers, and not be filled with rough edges that readers have to try to sand off while reading. 

(And, yes, the same can be said for American English and British English - or any different dialects of the same language.)

As with most other processes involved in writing a manuscript, there aren't shortcuts in this. If you want your book to reach its full potential, you need to go through each of the hoops - one round for the translation and (at least) one more to make sure that the translation is not only mechanically correct. (And each of those rounds should be done by a person specializing in that process. A translator for the translation. An editor for the edit(s).)

If you're ever not sure it's worth it, just remember all of those people who may be trying to play catch with a toilet.

Friday, May 5, 2017

Boston Cream Pie, part two (also part final ... for now)

So, last week we looked at the process for making a pastry cream - ending up with something that I still feel was a little too fluffy/thin to be a really good Boston Cream Pie filling. But - following recipes as I do (at least the first time through) - I made the cream and got ready to move forward with the pie.

Again, in case you've forgotten, I was working with the first Boston Cream Pie recipe I was able to find in my gazillion cookbooks:
(We need to thank Beth Z. for this one landing on my shelf.)
You'll notice, if you look closely, that this recipe is broken into two parts: The Cake and The Glaze. (This is on top of the fact that one of the ingredients is literally listed as "Filling.")

The "Latin" version sounds... interesting... Possibly, if you're having a Cinco de Mayo party this weekend, you could try it and let me know how it goes.
Though "Boston Latin" sounds like a prep school.
I started out with what I needed for the cake:

If you noticed that there are two different kinds of extract in that photo, it's because one is vanilla and the other is almond.
NOTE: "Bourbon" vanilla does NOT include any bourbon (though most of the time there is some alcohol in it). This simply indicates that it is from the Ile Bourbon.
Two things struck me as I began working on the cake:

  1. It only makes ONE 9-inch cake layer.
  2. The recipe doesn't say whether or not to soften the butter before starting.
I opted to go with the recipe and not soften the butter, which, I'll admit, had me looking into my bowl with some trepidation.

I mean... Who wants butter chunks in a cake? In a croissant, maybe. In a puff pastry, probably. In a cake? Hmm...

Luckily, adding in eggs, oil, vanilla, and almond, made a huge difference. (They also made the kitchen smell pretty amazing.)
This photo seems to be sideways.

In basic cake technique, the flour mixture and the milk went in alternately.

And we ended up with cake batter, which went into the prepared (greased and floured) cake pan.

While that was in the oven, I set about making the chocolate glaze, since the recipe talks about it needing to cool before being used.

If you come to visit, you'll probably find at least one bottle or jar somewhere in the kitchen or pantry that is upside down, as I try to coax out the last little bit of whatever it is.
I have to admit that I've always been kind of amazed at how different liquids rise and fall when mixed - and how some blend easier than others. This resulted in me having some fun with the cream and corn syrup.
Immediately before this photo was taken, you could see a huge hole in the middle of the cream where the corn syrup had taken up residency. I swear.
There are some things that are really kind of fun to do in the kitchen. Pouring chocolate chips into hot milk (and corn syrup) and watching chemistry happen is one of them.

In almost no time, this:

Turns into this:
Those are not - I repeat not - finger marks on the back of my spatula. I would never put my fingers into a hot pan of chocolatey goodness. (I may, however, run my fingers across the back of a slightly cooler spatula. But that isn't what those marks are from. I promise.)
Meanwhile, in the oven, the cake batter had turned into... well... cake. (You were expecting, maybe, cinnamon-sugar elephant ears?)

After an appropriate cooling period, I flipped the cake out of the pan. Or at least most of it. Honestly. I have NOT been having good luck with things that need to be flipped out of pans, lately.

So there we have our one cake layer. Of course, since I made that pastry cream last week, we all know that we need to have something to fill, right? Time to get out the long serrated knife.

I know that there are professionals who do this all the time. I, however, am not one of them. So I was doing this all by feel, hoping to get the tiers to be fairly equal - and fairly level. 

When my cuts actually met up back at the start, I was pretty excited. Peeling the two apart, though, I became very happy that pastry cream and chocolate glaze would be helping me level it all out.

This, of course, meant it was time to start the assembly of the pie-cake (cake-pie?). First step: Spread the fluffy pastry cream all over the bottom half of the cake.

I had been second-guessing the consistency ever since I made it. And, when I spread it on the cake I got even more concerned. It's very fluffy - it felt a little like a whipped cream frosting when I was working with it. I mean... it tasted okay, but it lost a lot of its appeal when it went from being custard to being cream.

Nevertheless, I moved forward and placed the remaining tier on, then poured/spooned/spatula-ed the glaze on top.

As you can see, the glaze was actually a bit thicker by the time it went onto the cake. It stayed in place pretty well, consequently.

I actually had to coax it a little to get it to go over the edges, instead of just being a 1/4-inch thick disk of chocolate on the top of the cake. 
If you look closely (or even if you just glance, really), you can see that the cream didn't want to stay in place, and oozed out of the sides a bit.
Letting it "set" for a bit, we cut into it a few hours later.
It seemed easier to show the cake, instead of the slices.
If you look closely, you can see that there are some crumbs on the plate - and that the cream is kind of going everywhere. That's pretty much what it was like to eat it, too: it was a little dry/crumby, and the cream wanted to go everywhere as you tried to fork through it (especially because the thick chocolate topping made cutting through it a bit more difficult than expected).

Did it taste good? Yes. The almond/vanilla of the cake worked really well, though the cream could have used a bit more of the custard's sweetness.

Did it survive in the fridge? Not too well. Even fully covered, the cake layers dried out pretty quickly in the fridge, with the chocolate layer getting progressively more difficult to get through.

Will I make Boston Cream Pie again in the future? Sure. Why not? (And I've already found a recipe in another cook book that might be a bit more what I was originally hoping for.) Just give us a few weeks to recover from the last one, first.

This set of recipes became my blog post because someone tossed the idea to me. If you've got a recipe you want someone to try for one reason or another (to work out the kinks or to see if it's worth your time), let me know!

Friday, April 28, 2017

Pastry Cream (aka "Boston Cream Pie, part one")

A few weeks ago, a friend sent me a link to a Boston Cream Pie recipe with the suggestion that I try to make one. I've never made a Boston Cream Pie before, and Christopher likes it, so I thought I'd look into it. Happily, I found that the ingredients were pretty inexpensive (a lot of it is basic cake-making, after all, so that's pantry stuff for me). So I decided to try my hand at it.

I've learned (as you probably already know if you've been following me for a while) that I really need to read all the way through recipes and not just launch into them. And this was no exception. If you take a quick glance at the second column of the Boston Cream Pie ingredients, you'll see that "1 recipe chilled pastry cream" is required. (That sound you're hearing in the background is me flipping pages upon reading that, trying to figure out what I needed to do - and how long it might take.)

The recipe is from The King Arthur Flour Baker's Companion, as is the recipe for the pastry cream, which follows.
I have to admit that I've never made a pastry cream before. I've eaten them and watched them made on TV, but never made them myself. So I headed to the store for a couple of non-pantry ingredients: whole milk and heavy cream. Eventually, I was ready to go.

I was heartened by the fact that the description says that this is a "custard" filling and correct for what I was making. (Though... really... would a cookbook say that it wasn't the right thing? Consider that as we move forward.)

Basically, the recipe (at least for the first half of it) is the tale of two sets of ingredients, which you kind of have to go back and forth between.

I started with separating my eggs.

Note to self: Don't forget the four egg whites on the bottom shelf of the fridge.
Hot side, part one: bring most of the milk, the sugar, and the salt to a boil. This yields really boring photos, such as: 

Cold side, part two (part one was the egg separating): mix together the rest of the milk, the flour, corn starch, and eggs. This, at least, gives us kind of texturally interesting photos.
As a side note: is there any kitchen ingredient that has a more pleasant texture than corn starch? I got some on my fingers, and it's just so silky. 
Back to watching the milk come to a boil...

Then I whisked together the stuff in the bowl. (Not terribly exciting, but at least it looked different when I was done.)

Finally, we're getting close to a boil.


Unfortunately, one of the more interesting steps takes place as you temper the eggs by pouring just a little of the boiling milk/sugar into the eggs and whisking it together. I did this in three portions, 1/4 cup at a time, and whisked like crazy to avoid making milky scrambled eggs.

Why is this so unfortunate? Because I couldn't take photos while simultaneously pouring and whisking.

When I was done, though, the tempered egg mixture went into the pan with the rest - and magic started to happen.

First, the milk changed color (because, you know, egg yolks).
My thumb looks HUGE!
Almost immediately, it started to thicken, thanks to the eggs, flour, and corn starch. 

Within about 30 seconds, it was the consistency of warm pudding. Unfortunately - at least for me - it simply smelled like scalded milk and scrambled egg. Not exactly what you hope for when you see something like this. 

The next step (pushing it all through a sieve) is an interesting one. I think it might be more important if you are using a full vanilla bean, instead of vanilla extract, but it did remove a few little corn starch/flour lumps (which you can see in the second photo, below).

Happily, the eggy scent changed pretty quickly when I added the vanilla and butter (which, honestly, I didn't think would melt down - but it did).
Is it just me, or does this look like cheese curds gone awry?
Once it was all stirred together, the kitchen smelled amazing. Warm vanilla filled the air. I have to admit that most of the time I would not think of this as a great spring scent, but yesterday we topped out in the low-40s (20 degrees below normal, if you're wondering), with drizzle and light snow. So it was a good, comforting scent.

I was, quite suddenly, in possession of a warm, thick, vanilla custard. I could have eaten it with a spoon and been quite happy. But the recipe had more steps, so I decided to be good and keep going.

You have no idea how much will power it took to butter the top of the custard, put plastic wrap on it, and set it out in the porch to cool. (Since it was in the 40s, this was just as good as putting it in the fridge.)

There are those times when working with new recipes that you think "Are you sure?" as you read through the steps. This was one of those points. I had the incredible thick custard in my bowl, and was reading that I needed to whip up some cream to finish it. I was beginning to wonder if the cookbook writers had missed a notation of "If this is for Boston Cream Pie, you're done, here. If not, keep going." - or maybe they had meant something entirely different. But...

As I've done for most recipes I've tested, I went ahead and followed the directions. Which, again, gave us a few kind of boring photos. Take, for instance "cream in bowl":

And also "whipped cream in a bowl":
I did do it by hand, though. Which - though not exciting - is something I'm always oddly impressed by. Not that I, personally, can do that but that you can turn cream into whipped cream with just a bit of elbow grease.
If you're paying attention, you've noticed that the whipped cream is completely unsweetened. There's also not much sugar in the custard. It's not exactly an overly sweet combo - which you may want to consider if you make this in the future.

So... I was standing in the kitchen with glorious, smooth custard in one bowl and cream whipped to soft peaks in the other. And I was still wondering if I really wanted to mix the two.

I figured, though, that the recipe knew what it was talking about, so I started folding them together, which was looking a little rough at first.
I really kind of expected that the custard would "flatten" the cream and keep everything a bit more dense. It did a little. But not much.
The end result was a slightly dense whipped cream - with a slight vanilla-custard flavor.

It tasted good, but the flavor was no longer as strong as it had been in the custard, alone.

I looked at it and wondered how it would hold up to being the filling between the layers of my Boston Cream Pie. But that would have to wait until I got the rest of the ingredients put together. (Also known as next week's blog post...)

Want me to try out a recipe of yours that sounded good but turned out "meh"? Or some recipe you've always thought about trying but didn't want to make without more information? Let me know and I'll see what I can do!