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Food Stuff
Sat, 20 Jan 2007 14:26:27 -0600
alt.fiftyplus
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Marilee...
Joy...
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I have an Alaska cookbook that includes recipes such as Moose Stew for 500.
Chakolate...
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For those small get-togethers, eh? Or maybe just when the family dines
alone? Sheesh!
Have you ever tasted moose, Joy? I've heard it's delicious.
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Jean B....
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I suppose folks have tried eating just about everything, esp.
during hard times. I don't know how the crow recipes came
about--perhaps just in response to that expression.
As for horse... well, *I* wouldn't eat horse, but I guess
it's all a matter of perspective. Some places think it's
normal. Perhaps we eat things that others would think are
equally repulsive....
Marilee...
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I'm not exactly repulsed by horse. If it were the only meat available, I
could eat it. It just surprised me to see the recipe when I was paging
through the cookbook. (Now, the recipe for eel kind of repulsed me.)
Jean B....
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Oh! We like eel--prepared the Japanese way. It is filleted,
and glazed with soy sauce, mirin (sweet rice wine), etc., and
Marilee...
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Ew! Ew! Ew!!!
I've got to send this to my sister in law!
Thanks! ;)
Marilee
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served on rice. Well, I do have to figure out how to
approximate that glaze.... Actually, I wonder what the
nutritional info for the eel is? I think that would depend on
the quality of the ingredients....
Marilee...
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That sounds tasty. The recipe in the Italian cookbook really wasn't
visually appealing. That makes a hyoooge difference, don't you think?
Marilee
Jean B....
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Yes. The fillets don't look like eel. Thank goodness.
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Marilee
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mmj1...
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Sort of like pie crusts made from lard.....nothing flakier and nothing
better. Can you even buy lard in the market now? Hmmmm...I'll have to check
on it next time I go to the market.
Jean B....
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You can. Here, anyway. But it isn't the lard of yore, as JD
and I have discussed. :-(
**Dalin**...
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And is it my imagination or is the Hellman's Mayo different than it
used to be? I remember it as being more creamy and now it seems like
it's whipped with lots of air in it.
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Marilee...
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We still can, but I don't.
At least now they make the 0 trans fat Crisco and Jim can have the
occasional piece of pie---when I actually make one.
Marilee
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Chakolate...
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Last time I looked it was in the refrigerator section, looking like
butter.
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**Dalin**...
Jean B....
**Dalin**...
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No I've had springerles before, it wasn't like them. And it wasn't
very hard just not as thin or crumbly as sugar cookies.
Jean B....
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Then I'm no help as far as recipes I'm familiar with go.
Sorry. Maybe Marilee will still have some ideas on this. Any
idea what country they may have originated in, if not here?
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It's not your imagination. For a while the version in the
squeeze container was the old one, and the one in the jar had
changed. Now they are both ruined. Still, what's the
alternative but making one's own?
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The dough might have been like that as I recall it used a lot of eggs.
I chilled the dough but it didn't have to stand overnight. The
cookies were a little bit on the hard side and didn't crumble as
easily as sugar cookies.
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I just removed my first (and possibly only) batch of Boston Brown Bread.
As I was mixing it up (thanks, Jean, for the recipe), I realized that it
contained no eggs and no fat. I'm not anticipating liking it. I might, but
my mouth isn't really watering in anticipation, or anything. Once it's
cooled a bit I'll go try a slice and report back--not that any of you are
likely at the edge of your seats over whether or not I like BBB.
ANYWAY, as I put it into my huge stock pot for the steaming process, I was
pondering the ancient cookbooks I'd gone through last evening while I was
watching 'Monk' and 'Psych'. I was looking for a tasty sounding recipe for
the whole chicken in the fridge. I couldn't find a thing I actually wanted
to make. Most of the recipes called for old stewing hens that one had to
cook for hours (oh, and there was a recipe for Blackbird Pie in one of the
books, too. Ew.), and involved doing things to the chicken that I didn't
really want to do, like weighting it down with an oven proof plate, etc.
This caused me to realize that the reason that hardly any of those recipes
are still used is because, really, they just weren't that good, or fun to
make. They were created before electricity, refrigeration, and modern
shipping---all of those things we take for granted. I don't have to use the
old hen in the yard--the one that's done laying eggs and has become scrawny
and not worth the food it's eating. I don't have to rely on rice and beans
unless I really want to. I can buy fresh produce, fresh eggs, any number of
fats and don't have to worry about the lard supply or whether or not Bessie
gave enough milk for me to make some butter.
Annie...
Some recipes haven't stood the test of time. They were for rib-sticking
meals that satisfied hunger. We can eat so much better these days!
Am I nuts? [Chak, don't you ~dare~ make the obvious remark, here! :Þ ]
Jean B....
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BUT that contains a preservative and partially hydrogenated
lard. :-(
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Jean B....
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Come on! Aren't you gonna give us some example?
Chakolate...
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The last time I gave examples of my mother's cooking on this group,
several people looked sorta green afterward. ;-) Crisco for butter for
cooking eggs, red Koolade for wine (in a meat sauce), and it wouldn't
surprise me at all if the 'cream of tartar/tartar sauce' substitution had
been done at some point, too.
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Chakolate...
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I am at a complete and utter loss to understand what you mean by this
remark. I also want you to know that if I did understand it, I would
rise above it.
Or as Tristan would say, 'I didn't do it, but if I did, it was an
Annie...
accident.'
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Jean B....
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It's funny, Marilee, because while I do see many recipes that
Jean B....
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Springerle, at least the ones I've had, are very hard.... I
wonder if that's what they were.
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Annie...
Goromoff...
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simple question - what's wrong with satisfying a hunger with rib-sticking
meals?
Marilee...
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Nothing at all. That wasn't my point.
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aren't tempting (or wouldn't be, even if I was in the mood to
cook and had a receptive audience), I am surprised to see, for
Annie...
example, the early use of seasonings in this country. There
Annie...
Annie...
are also fairly early ethnic recipes. Many of those, indeed,
Annie...
Annie...
have not stood the test of time, esp. as we have become more
Annie...
familiar with more authentic foods from various areas of the
Annie...
Annie...
Marilee...
Joy...
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Blackbird Pie? Did the recipe call for four and twenty of them?
Marilee...
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No, surprisiningly enough. Only a dozen! :D
Marilee
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Marilee...
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Thorough, huh? In my experimentation or my rumination? ;)
Oh, and I just had a slice of the BBB. I didn't like it. I might try
another piece with cream cheese later to see if that's remarkably better.
Chakolate...
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Some breads are better stone cold - maybe warm isn't the best way for
BBB.
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Marilee
Jean B....
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Oh no! Now I'm gonna shoot myself. I'm glad Dave hasn't
commented on my query....
Marilee...
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Why should you feel bad? Most of the recipes I'd found were very similar.
(In fact, I looked further to find out whether I should use white or yellow
corn meal.) I don't think the recipe had anything to do with why I didn't
like it. I'm pretty sure I wouldn't have cared for it no matter what recipe
I found. And had I found one that sounded better, I would have used it,
instead.
Jim might just like it.
Marilee
Marilee...
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I wanted to try it. I would have made it whether or not you had given me a
recipe. And based on the posts in this group, alone, lots of people like
it. The fact that I don't care for it much is more a reflection on me than
you.
I also dislike tuna-noodle hotdish and macaroni and cheese. And brussels
sprouts. That doesn't make everyone who likes those things -wrong-. And I
never can quite figure out why I don't like the hotdishes. There's not one
thing in them I object to. (Brussels sprouts always upset my stomach, where
cabbage, cauliflower, and broccoli don't. Go figure.) I just don't like
the combinations, for some reason.
Another food thing: exchanging a recipe, and then having the person make
it, express disappointment, and finding out they'd made substantial
substitutions:
One of my favorite hotdishes/casseroles involves cubed bread, cheese sauce,
canned tuna, and sliced green olives. I recommended it to a friend, and she
told me she'd made it for her family but no one really cared for it. Then
she added the fact that she didn't have olives so she substituted a can of
Chakolate...
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Well if I can make it without bread, I'd like the recipe.
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Marilee...
green peas.
Not the same thing, at all.
I also don't like canned peas. ;)
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Jean B....
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Oh! I still feel bad about it, Marilee. Can't say the
Jean B....
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Oh yes! I see those types of comments frequently! If you
change the recipe like that it becomes yours. If you don't
like it, that has nothing (or little) to do with the original.
That reminds me. I just made a Lebanese tuna salad recipe.
The original contained lots of raw onions. I don't like them,
so I cut back. They still polluted the dish IMO. And the
olives that claimed to be a middle eastern type were more like
our relatively tasteless ones. I didn't like it. BUT I
perceive this as a commentary on my likes and dislikes and not
a commentary on the recipe--or the folks who vouched for it.
SOOOOOOO, I should just shut up! (I have a hyper-active sense
of guilt....) :-)
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Joy...
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LOL! I guess she was thinking of color, rather than flavor.
Joy (who doesn't like canned peas either)
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thought appeals to me, but still. I guess some like it, and
others don't.
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Annie...
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Both Marilee, lol ......and the cream cheese ought to perk up the BBB for
sure...
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Most of what I was basing my opinions on were the handful of old cookbooks I
looked through that I own. I have no doubt there are truly excellent things
in some cookbooks from the turn of the last century.
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world. Others surprise me by looking pretty darned good even
by today's standards. (Of course, I could cook them and find
out otherwise.)
One thing *I* like musing on is how much time women spent
cooking. First of all, many women made huge numbers of
courses, and not just for dinner. Second, have you seen the
directions for things like cake before there were even rotary
beaters? Things were sometimes supposed to be beaten for HOURS.
Marilee...
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No wonder there were fewer weight problems back then! They used enough
calories by just creating the dishes to compensate for eating them!
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And then, of course, all the other chores took lots of time
and energy. There was an interesting exhibit on laundry at a
local museum, and I had never pondered just how time-consuming
and back-breaking that task was.
Marilee...
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Did they have the big fork thingy for plucking wet clothes out of the hot
water?
Jean B....
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I think so. They had various things like that--and some of
Norma...
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We went out one evening. Our oldest son, about 15 at the time, decided
to bake a chocolate cake while we were gone. It looked great and
tasted delicious. I asked him which recipe he used and he told us and
then he said, "I didn't know what buttermilk meant so I melted some
butter in warm milk. Was that right?" And I said, "Great idea." I
never had the nerve to try it mself but I did tell him how to mix milk
with either lemon juice or vinegar for next time.
Norma
Jean B....
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I'm glad that cake turned out so well!
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Joy...
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That reminds me of the time my brother, who was probably about 12 at the
time, decided to make fudge while the two of us where home alone. He
decided to quadruple the recipe. We didn't have enough butter, so he
decided to use salad oil - except he got the vinegar instead. Fortunately,
the amount of butter called for is relatively small, so it didn't hurt the
flavor. We ate ice cream with fudge sauce for a looong time after that.
Jean B....
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LOL! At least that led to something edible.
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Sue...
the exhibits were interactive....
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I think, for many reasons, we can be thankful that we live in
an age of labor- and time-saving devices!
Marilee...
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I am. I truly am.
Marilee
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