Tagged: cooking Toggle Comment Threads | Keyboard Shortcuts

  • feedwordpress 08:01:45 on 2019/03/24 Permalink
    Tags: , cooking, , , , large recipes, Nathan Handwerker, , ,   

    “Never eat more than you can lift”*… 


    Warning: preg_match_all(): Compilation failed: invalid range in character class at offset 7 in /homepages/23/d339537987/htdocs/pb/wp-content/themes/p2/inc/mentions.php on line 77

     

    meatloaf

     

    350 lb. ground beef
    10 lb. fresh chopped green
    onions
    10 lb. ground celery
    3 doz. eggs
    5 lb. chopped green peppers
    4 (No. 10) cans (12 qt.)
    tomato puree
    12 to 15 lb. bread crumbs
    3 c. salt
    6 to 8 oz. pepper
    1/2 c. Worcestershire sauce

    Gently mix all ingredients in 4 even batches (at least!). Divide
    into approximately 70 loaf pans or pans. Bake at 350 degrees for 1 1/2 to
    1 3/4 hours with a watchful eye. Makes 1,000 servings

    Just one of the hundreds of recipes one can find at Growlies, “the place to find large quantity recipes.  This one is from the “advanced” section: Really BIG Recipes— meals for 100+.

    [Image above: the 2012 El Cerrito (CA) “Burning Loaf,” a 206.5 pound meatloaf prepared a part of a charity fundraiser… and as an attempt at entering the Guinness Book of Records.  There is a Guinness record for the largest meatball – 1,110 pounds set in Columbus, Ohio, in 2011, and one for the largest Leberkäse, a German liver cheese )also sometimes called a meatloaf); it was set in 2009 in Germany- a whopping 6,874.01 pounds.]

    * Miss Piggy

    ###

    As we ruminate on repasts, we might spare a thought for Nathan Handwerker; he died on this date in 1972.  In 1916, with $300 borrowed from friends, he and his wife Ida started a hot dog stand on Coney Island– and launched what evolved into Nathan’s Famous restaurants and the related Nathan’s retail product line.

    An emigrant from Eastern Europe, Handwerker found a job slicing bread rolls for Feltman’s German Gardens, a Coney Island restaurant that sold franks (hot dogs) for 10 cents each.  Encouraged by a singing waiter there and his piano player– Eddie Cantor and Jimmy Durante– Handwerker struck out on his own, selling his hot dogs (spiced with Ida’s secret recipe) for a nickel.  At the outset of his new venture, he reputedly hired young men to wear white coats with stethoscopes around their necks to stand near his carts and eat his hot dogs, giving the impression of purity and cleanliness.

    Handwerker named his previously unnamed hot dog stand Nathan’s Hot Dogs in 1921 after Sophie Tucker, then a singer at the nearby Carey Walsh’s Cafe, made a hit of the song “Nathan, Nathan, Why You Waitin?”

     source

    Your correspondent is heading off on a trek to the remoter reaches of the American Southwest, where connectivity will if iffy at best.  Regular service will resume on or around April Fools Day…  appropriately enough.

     

     

     

     
  • feedwordpress 09:01:53 on 2019/01/23 Permalink
    Tags: , cooking, , home cooking, hunter gatherer, , , , , Wilhelm Koppers, working class   

    “Despair is perfectly compatible with a good dinner, I promise you”*… 


    Warning: preg_match_all(): Compilation failed: invalid range in character class at offset 7 in /homepages/23/d339537987/htdocs/pb/wp-content/themes/p2/inc/mentions.php on line 77

     

    Retro Wife Family Woman Housewife Kitchen Cooking

    And it’s even more compatible with a dinner that’s not so good…

    Today’s prominent food writers… do not hesitate to instruct us on the types of food we should buy (healthy, fresh, organic), the way it should be prepared and served (at home, from scratch, family style), and how harmful it would be—for our bodies, our families, and the planet—to deviate from this model.

    In Pressure Cooker: Why Home Cooking Won’t Solve Our Problems and What We Can Do About It, the anthropologists Sarah Bowen, Joslyn Brenton, and Sinikka Elliott do not deny the value of healthy, home-cooked dinners. Instead, they argue that the way our food gurus talk about dinner is fundamentally disconnected from the daily lives of millions of Americans, especially but not exclusively low-income Americans. This discrepancy matters, the authors insist. When Michael Pollan, Mark Bittman, and Jamie Oliver preach their influential, well-compensated sermons about how you—yes, you!—can (and should) improve your family members’ lives by buying healthier food and preparing it at home, they implicitly frame the quality of our dinners as something over which we all wield a considerable degree of control. If you aren’t doing dinner right, it’s because you aren’t trying hard enough for your family: not shopping smartly enough, not doing the right prep work, not using the best recipes. In addition to creating a lot of angst and guilt whenever we fall short, this censorious approach shifts our collective attention away from the bigger forces shaping our lives and meals, blocking the way to more realistic solutions located beyond the kitchen…

    Insights into the cooking habits—and daily struggles—of working-class Americans: “The Limits of Home Cooking.”

    * William Makepeace Thackeray

    ###

    As we ponder prandial pressure, we might spare a thought for Wilhelm Koppers; he died on this date in 1961.  A cultural anthropologist, he developed influential theories on the origins and development of societies based on his studies of hunter-gatherer tribes.  A Jesuit priest, who began his career in the intellectual embrace of the Vienna School, his later work– conducted in India and elsewhere while he was a refugee from his home due to his criticism of Nazism– was more scientifically neutral.

    koppers source

     

     
  • feedwordpress 08:01:23 on 2018/09/22 Permalink
    Tags: cooking, cornucopia, , , , ice cream cone, , Italo Marchiony, St. Louis World's Fair,   

    “The art of the cuisine, when fully mastered, is the one human capability of which only good things can be said”*… 


    Warning: preg_match_all(): Compilation failed: invalid range in character class at offset 7 in /homepages/23/d339537987/htdocs/pb/wp-content/themes/p2/inc/mentions.php on line 77

     

    cuisine-igredients

    Every cuisine, while sharing many common elements with others, uses a handful of ingredients that combine for unique flavors.

    With Chinese food, you often see soy sauce, green onion, and sesame oil. With Italian food, you often see garlic, parmesan cheese, and olive oil. Vietnamese food uses fish sauce. Korean food uses chili paste.

    As I venture into new cooking territories, it’s been fun to discover the flavor bombs from various cuisines. A lot of “where have you been all of my life” moments.

    So what are the ingredients that make each cuisine?…

    From the ever-illuminating Nathan Yau and his wonderful blog Flowing Data, a deep dive into the Yummly ingredients dataset (which contains ingredient lists for just under 40,000 recipes, from 20 cuisines– amounting to 6,714 ingredient)– the top five ingredients in 20 different cuisines: “Cuisine Ingredients.”

    * Friedrich Durrenmatt

    ###

    As we read it and reap, we might recall that it was on this date in 1903 that Italo Marchiony applied for a patent for an ice cream cup mold. Marchiony is credited with inventing the ice cream cone in 1896, when he introduced it in New York City.  Initially, he folded warm waffles into a cup shape.   He then developed the 2-piece mold that would make 10 cups at a time. (U.S. patent No. 746,971 was granted on Dec 15, 1903).

    Several other claimants introduced “ice cream cones” at the 1904 Louisiana Purchase Exposition, known as the St. Louis World’s Fair.  While they weren’t the inventors of the cone, it was from the time of the Fair that the edible “cornucopia,” a cone made from a rolled waffle, vaulted into popularity in the United States.

    Marchioni source

     

     
  • feedwordpress 08:01:32 on 2018/08/10 Permalink
    Tags: cookbooks, cooking, , , , Francatelli, , novelty, ,   

    “Every restaurant needs to have a point of view”*… 


    Warning: preg_match_all(): Compilation failed: invalid range in character class at offset 7 in /homepages/23/d339537987/htdocs/pb/wp-content/themes/p2/inc/mentions.php on line 77

     

    chili bowl

    Launched in 1931 by former amateur boxer Art Whizin, the Chili Bowl chain had 22 outposts at its peak. Each building was round and shaped like a chili bowl with 26 stools around a circular counter where diners could get the signature dish: an open-faced burger blanketed with chili. This 1937 photo shows the original Chili Bowl, located at 3012 Crenshaw Boulevard.

    One stop on a wonderful tour of La La Land’s most exceptional eateries; see them all at: “LA’s Awesome History Of Weird, Food-Shaped Restaurants.”

    * Danny Meyer

    ###

    As we muse on the mimetic, we might sparea thought for Charles Elmé Francatelli; he died on this date in 1876.  A Italian chef working in England, renown in his time, he was chef to Queen Victoria and Prince Albert for a time, chef of the St. James Club, among other prestigious postings .  But he is probably better remembered for his best-selling cookbooks, The Modern Cook (1845), A Plain Cookery Book for the Working ClassesThe Cook’s Guide and Housekeeper’s & Butler’s Assistant, and The Royal English and Foreign Confectionery Book.

    Charles_Elme_Francatelli source

     

     

     
  • feedwordpress 08:01:19 on 2018/06/14 Permalink
    Tags: , cooking, Eddie Cantor, , , , Jimmy Durante, , , Sophie Tucker,   

    “A recipe is a story that ends with a good meal”*… 


    Warning: preg_match_all(): Compilation failed: invalid range in character class at offset 7 in /homepages/23/d339537987/htdocs/pb/wp-content/themes/p2/inc/mentions.php on line 77

     

    A recursive recipe is one where ingredients in the recipe can be replaced by another recipe. The more ingredients you replace, the more that the recipe is made truly from scratch

    Dive into some of your favorites (like chocolate chip cookies, above; larger images on the site)– fractal fun at “Recursive Recipes“!

    * Frank Conroy

    ###

    As we noodle on “natural,” we might send tasty birthday greetings to Nathan Handwerker; he was born on this date in 1892.  In 1916, with $300 borrowed from friends, he and his wife Ida started a hot dog stand on Coney Island– and launched what evolved into Nathan’s Famous restaurants and the related Nathan’s retail product line.

    An emigrant from Eastern Europe, Handwerker found a job slicing bread rolls for Feltman’s German Gardens, a Coney Island restaurant that sold franks (hot dogs) for 10 cents each.  Encouraged by a singing waiter there and his piano player– Eddie Cantor and Jimmy Durante– Handwerker struck out on his own, selling his hot dogs (spiced with Ida’s secret recipe) for a nickel.  At the outset of his new venture, he reputedly hired young men to wear white coats with stethoscopes around their necks to stand near his carts and eat his hot dogs, giving the impression of purity and cleanliness.

    Handwerker named his previously unnamed hot dog stand Nathan’s Hot Dogs in 1921 after Sophie Tucker, then a singer at the nearby Carey Walsh’s Cafe, made a hit of the song “Nathan, Nathan, Why You Waitin?”

     source

     

     
  • feedwordpress 08:01:54 on 2017/10/08 Permalink
    Tags: cooking, , , , , , microwave oven, middle class, Percy Spencer, ,   

    “I went to a restaurant that serves ‘breakfast at any time.’ So I ordered French Toast during the Renaissance.”*… 


    Warning: preg_match_all(): Compilation failed: invalid range in character class at offset 7 in /homepages/23/d339537987/htdocs/pb/wp-content/themes/p2/inc/mentions.php on line 77

     

    Casual dining chains — industry parlance for economical sit-down restaurants like Fridays, Applebee’s, Chili’s, and Buffalo Wild Wings — have subsisted in a dismal and persistent state of decline for about a decade. But in the last two years, things have gotten worse, with the number of people eating at casual dining chains overall falling every single month since June 2015; they are now the worst-performing segment of the entire restaurant industry. In recent months, Applebee’s has said it will close 135 locations this year; Buffalo Wild Wings will shed at least 60. Ruby Tuesday closed 109 restaurants last year, and put the whole company up for sale in MarchFriendly’sBennigan’sJoe’s Crab Shack, and Logan’s Roadhouse have all filed for bankruptcy.

    Whatever your feelings about casual dining chains, they have been a vital part of the way that many Americans eat since the 1930s, when Howard Johnson began blanketing the highways with his trademark orange-and-teal restaurants — temples to affordable, quality fare in a wholesome setting. After plodding along for some 50 years, the genre exploded during the 1980s, as America entered a period of sustained economic growth and chains like Fridays, Olive Garden, and Applebee’s saturated suburban landscapes with their bland, softly corporate vision of good times and good food. While the brands and the fads have changed — RIP fried-clam sandwich, hello baby back ribs and buffalo sliders — the formula has remained more or less unchanged over the decades: middlebrow menu, solid value, and friendly service, consistently executed, from Pasadena to Tallahassee. Until recently, it was a formula that worked across cuisines, state lines, and demographics…

    TGI Fridays and Applebee’s and their ilk are struggling as the American middle class and its enormous purchasing power withers away in real time, with the country’s population dividing into a vast class of low-wage earners who cannot afford the indulgence of sit-down meal of Chili’s Mix & Match Fajitas and a Coke, and a smaller cluster of high-income households for whom a Jack Daniel’s sampler platter at Fridays is no longer good enough. At the same time, the rise of the internet, smartphones, and streaming media have changed the ways that consumers across the income spectrum choose to allocate our leisure time — and, by association, our mealtimes. In-home (and in-hand) entertainment has altered how we consume casual meals, making the Applebee’s and Red Lobsters of the world less and less relevant to the way America eats.

    As casual dining restaurants collapse in on themselves, TGI Fridays remains — unfortunately for it — an emblem for the entire category: In 2014, after years of slipping sales, the chain was sold to a pair of private equity firms, Sentinel Capital Partners and TriArtisan Capital Advisors, which swiftly began offloading company-owned restaurants to franchisees, essentially stripping the business for parts. Meanwhile, the chain’s beleaguered management has attempted to turn things around with a series of highly publicized initiatives, like delivering booze. Most notably, last year, Fridays unveiled a new concept restaurant in Texas — a stunning reversal from the tchotchke-laden image savagely memorialized in Mike Judge’s 1999 cult classic Office Space — that’s heavy on neutral tones, pale wood, brick walls, and exceedingly mellow, indistinct furniture; it looks like a neglected airport lounge in Helsinki…

    A fascinating consideration of a restaurant that is both an avatar and a bellwether of the American middle class: “As Goes the Middle Class, So Goes TGI Fridays.”

    See also: “Applebee’s Deserves To Die,” which explores the millennial dimension of this phenomenon:

    The media-created meme that’s arisen about millennials killing things — beer, napkins, Hooters, cereal, casual dining establishments, and motorcycles, and golf, to name a few — is fascinating, again, because of what it reveals. Young people’s generally decreased standard of living and the preferences they have developed as a result are destroying established industries, and older people don’t like it. But these are rational responses to economic anxiety. Everything from high rates of homeownership to Hooters came out of a middle-class prosperity that doesn’t really exist anymore, because the middle class doesn’t really exist in America anymore, especially not for the millennials who had to grow up without the comfort of the American Dream. Chains united America, but things were different then, and for millennials at least, they’re irreparably broken now…

    * Steven Wright

    ###

    As we avail ourselves of the Endless Appetizers, we might recall that it was on this date in 1945 that a self-taught engineer named Percy Spencer applied for a patent for a “microwave cooking oven”; he had been working in a lab testing magnetrons, the high-powered vacuum tubes inside radars.  One day while working near the magnetrons– which produced microwaves– Spencer noticed a peanut butter candy bar in his pocket had begun to melt — shortly after, the microwave oven was born.

    In 1947, Raytheon introduced Spencer’s invention, the world’s first microwave oven, the “Radarange”: a refrigerator-sized appliance that cost $2-3,000.  It found a some applications in commercial food settings and on Navy ships, but no consumer market.  Then Raytheon licensed the technology to the Tappan Stove Company, which introduced a wall-mounted version with two cooking speeds (500 and 800 watts), stainless steel exterior, glass shelf, top-browning element and a recipe card drawer.  It sold for $1,295 (figure $10,500 today).

    Later Litton entered the business and developed the short, wide shape of the microwave that we’re familiar with today. As Wired reports, this opened the market:

    Prices began to fall rapidly. Raytheon, which had acquired a company called Amana, introduced the first popular home model in 1967, the countertop Radarange. It cost $495 (about $3,200 today).

    Consumer interest in microwave ovens began to grow. About 40,000 units were sold in the United States in 1970. Five years later, that number hit a million.

    The addition of electronic controls made microwaves easier to use, and they became a fixture in most kitchens. Roughly 25 percent of U.S. households owned a microwave oven by 1986. Today, almost 90 percent of American households have a microwave oven.

    Today, Percy Spencer’s invention and research into microwave technology are still being used as a jumping off point for further research in radar and magnetron technologies.  Different wavelengths of microwaves are being used to keep an eye on weather conditions and even rain structures via satellites, and are able to penetrate clouds, rain, and snow, according to NASA.  Other radar technology use microwaves to monitor sea levels to within a few centimeters.

    Police are also known to use radar guns to monitor a vehicle’s speed, which continually transmit microwaves to measure the waves’ reflections to see how fast one is driving.

     source

     

     
  • feedwordpress 09:01:38 on 2016/11/23 Permalink
    Tags: , , cooking, George Augustus Sala, , Hoagland, , PIE, Royal Baking Powder, Standard Brands,   

    “Cut my pie into four pieces, I don’t think I could eat eight.”*… 


    Warning: preg_match_all(): Compilation failed: invalid range in character class at offset 7 in /homepages/23/d339537987/htdocs/pb/wp-content/themes/p2/inc/mentions.php on line 77

     

    “The Kitchen,” 1874, from Prang’s Aids for Object Teaching–Trades and Occupations, a collection of twelve chromolithographic plates issued by L. Prang & Company, Boston

    The prolific and flamboyant journalist George Augustus Sala, one of several young British writers who found fame as acolytes of Charles Dickens, rose to become a regular contributor to Dickens’s weekly magazine, Household Words, and, eventually, one of The Daily Telegraph’s most well-known correspondents…  Sala visited the United States twice, first during the Civil War in 1863 and again in 1879. His initial visit was chronicled in the two-volume work, My Diary in America in the Midst of War, and the second trip, a lecture tour, inspired the better-known America Revisited…  In a chapter describing a train trip to Baltimore, he inserted {a] brief digression mocking what was (according to Sala) the uniquely American passion for pie, beginning: “Almost everything that I behold in this wonderful country bears traces of improvement and reform—everything except Pie…”

    Dig in at “The Tyranny of Pie.”

    * Yogi Berra

    ###

    As we agree with David Mamet that “stress cannot exist in the presence of a pie,” we might send beautifully-baked birthday greetings to Cornelius Hoagland; he was born on this date in 1828.  He co-founded (with his brother Joseph Christoffel Hoagland) the Royal Baking Powder Company. With four other companies including the Fleischmann’s Yeast Company, Royal merged to form Standard Brands, the number-two brand of packaged foods in America after General Foods.

     source

    With best wishes to North American readers for the Thanksgiving holiday, (R)D is taking the long weekend off.  See you again next week.

     
  • feedwordpress 09:01:53 on 2016/11/14 Permalink
    Tags: cooking, , Escoffier, , French cooking, , , junk food, Larousse Gastronomique, Prosper Montagné,   

    “I got to get this cheese with my crew”*… 


    Warning: preg_match_all(): Compilation failed: invalid range in character class at offset 7 in /homepages/23/d339537987/htdocs/pb/wp-content/themes/p2/inc/mentions.php on line 77

     

    Cheese curls (or cheese puffs) have been around for 80 years and have been a staple for over 50 (since 1948, when Cheetos achieved national distribution)… not bad for what was originally the unintended by-product of an animal feed-producing process.

    The whole tasty story at: “Junk Food’s Happiest Accident.”

    * Snoop Dogg

    ###

    As we try not to wipe our fingers on our clothes, we might send delicious birthday greetings to Prosper Montagné; he was born on this date in 1865.  Considered (with Georges-Auguste Escoffier) to be one of the two men with the greatest impact on French gastronomy (and thus, on that of the world at large), Montagné was one of the greatest French chefs of all time, and earned a place of honor in gastronomic history by creating Larousse Gastronomique (1938), the basic encyclopaedia of French gastronomy.

     source

     

     
  • feedwordpress 08:01:04 on 2016/09/14 Permalink
    Tags: , cooking, , , Joyce Chen, , military, MRE,   

    “An army marches on its stomach”*… 


    Warning: preg_match_all(): Compilation failed: invalid range in character class at offset 7 in /homepages/23/d339537987/htdocs/pb/wp-content/themes/p2/inc/mentions.php on line 77

     

    From Steve1989 MREinfo (“I will eat just about anything!”), a collection of over 70 videos unpacking military meals, from World War II to the present, and from services all over the world.

    [TotH to @rebeccaonion]

    * Napoleon

    ###

    As we dig in, we might send birthday greetings in oyster sauce to Joyce Chen; she was born on this date in 1917.  A chef, restauranteur, author, television personality, and entrepreneur, she parlayed a successful Cambridge, MA restaurant (where she’s credited with creating the “all you can eat Chinese buffet” to perk up slow Tuesdays and Wednesdays) into a collection of restaurants, a cooking school, a series of cookbooks, and a PBS series (shot on the same set as Julia Child’s show).  She is credited with popularizing northern-style Chinese cuisine in America.  Chen was honored in 2014 (along with Julia Child) as one of the five chefs featured on a series of U.S. postage stamps.

     source

     

     
  • feedwordpress 08:01:26 on 2016/05/09 Permalink
    Tags: , brown trout, cook book, cooking, , , , ,   

    “The question isn’t who is going to let me; it’s who is going to stop me”*… 


    Warning: preg_match_all(): Compilation failed: invalid range in character class at offset 7 in /homepages/23/d339537987/htdocs/pb/wp-content/themes/p2/inc/mentions.php on line 77

     

    Although well-known for her massive novels The Fountainhead (about an architectural genius who blows up his own skyscraper) and Atlas Shrugged (about a group of fiercely individualistic anti—union entrepreneurs who band together and go on strike), Ayn Rand was something of a culinary devotee–or so the publication of this hitherto unsuspected book of recipes would suggest.

    Written in her trademark “romantic realist” style, this large collection includes recipes unique to its author, such as “I Need No Warrant for Being Green Beans,” “Rational Pumpkin Muffins of the Highest Intelligence,” and “Chicken Baked Only for Itself.”…

    More– including a recipe for an old standard, made Objectively better– at “Preparing Eggplant Rollatini With the Highest Competence.”

    See also Mc Sweeney’s “Recipes that would be officially approved by the Ayn Rand Institute.”

    * Ayn Rand

    ###

    As we decide to diet, we might recall that it was on this date in 1992, at 11:00 a.m., that the current world record brown trout was caught on the Little Red River in Arkansas by Howard “Rip” Collins.  At forty-pounds, four ounces, it far exceeded the previous record-holder, a 38-9 brown caught by Mike “Huey” Manley of North Little Rock four years earlier.

    Collins and his catch

    source

     

     
c
compose new post
j
next post/next comment
k
previous post/previous comment
r
reply
e
edit
o
show/hide comments
t
go to top
l
go to login
h
show/hide help
esc
cancel

Warning: count(): Parameter must be an array or an object that implements Countable in /homepages/23/d339537987/htdocs/pb/wp-content/plugins/feedwordpress/syndicatedlink.class.php on line 302