Subdeacon Joe
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Posts posted by Subdeacon Joe
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1 hour ago, Alpo said:
Every year, just before Easter, the Chief Rabbi of Rome goes to the Vatican and presents an ancient, and by now quite tattered, envelope to the Pope. With a flourish, the Pope refuses to take the envelope, and the Chief Rabbi departs shaking his head. This has been going on for nearly two thousand years.
One year recently, it happened that there was a new Pope and a new Chief Rabbi. When the Chief Rabbi presented the ancient envelope to the Pope, as he had been instructed by his predecessor, the Pope rejected it as he had been told, in turn, by his predecessor. But then the Pope said, "This is an unusual ritual. I don't understand it. What is in this envelope?"
"No idea," answered the Chief Rabbi. "I'm new here myself. But, hey, let's open it and find out.""Good idea," said the Pope.
So together, they slowly and carefully opened the envelope, and inside they found...........the caterer's bill for the Last Supper !
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55 minutes ago, Alpo said:
Thanks! I never knew that!
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Screwy world, eh?
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1 hour ago, Pat Riot said:
Joe, you should be writing food and cook books. Seriously, you should.
Thank you. My wife and I had started on one aimed at cooking for largish groups, 100 or so. We regularly cooked for the meal after the Liturgy. People would tell us that they wanted to do it, but were intimidated by the qualities. We tried to convince them that if they could cook for 8 they could cook for 100. Just have to plan and manage your time.
So we had started working on it, "Feeding the Multitudes," we were going to call it. Tools and techniques, how to plan portions, how to lay out the self serve buffet. Salads, Sides, Mains, Lenten, Desserts. We were maybe at about 2/3 done when our hard drive crashed in a way that the information was unrecoverable. Never got to trying to recreate it.
28 minutes ago, Cypress Sun said:Spam? No, not even Monty Python can't make it worth eating! Maybe if I was really hungry....real hungry....maybe.
Spam is just a pork sausage. Basic Spam: Pork shoulder, ham, curing salt, salt, corn or potato starch, sugar, salt and water. Grind the meats, mix everything, press into loaf pans, cover with foil. Bake in a waterbath at 275 or 300 for about 3 hours. Let cool, place a heavy object (brick) on it. Refrigerate overnight. Turn out of pan.
You could just as easily stuff it into casings, steam it, then grill it.
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24 minutes ago, Pat Riot said:
cabbage and noodles - “a traditional food of southwestern Pennsylvania”
Halushki is going to be common wherever you had lots of "Hunkies" aka "Bohunks." And, yes, it's "Peasant Food." Made of things that are cheap and keep well - Cabbage, Onions, Garlic, Egg Noodles (some versions use a potato dough for the noodles).
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3 hours ago, John Kloehr said:
Give me a couple pages and I'll lay out how to make some real and traditional and good corned beef, not that pink slab sold for St Patrick's day in the grocery store.. And I'm not even Irish.
Put it in the Viands and Victuals thread. In the original, not updated. Must be a Jewish receipt since it was from Jewish butchers in NYC that the Irish in America got their taste for corned beef
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5 minutes ago, watab kid said:
people in walmart - never know what your going to get
Walmart is lahk a box of choc-litz?
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40 minutes ago, Alpo said:
$10 yankee, maybe. But $10 Confederate?
In '63, as I recall, it was about 10 to 1, so $10 Confederate would be worth $1 greenback. By '65 I understand that you would lay a $20 Confederate bill down on a piece of cornbread and use it as the pattern. You could get a piece that size.
Yeah.....I couldn't find a conversion of Confederate dollars to modern federal money. But that gives at least a feeling for what that $10 pound of coffee would be today.
I came across those clippings on a FB page, Eating History or something like that. A few people were wondering what the big deal about the prices was.
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From Nashville, 1863
That $10 would be about $260 today.
More pricing in the Confederate States
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Idjits.
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And you can never get everything back where it had been.
https://www.instagram.com/reel/DIMkKkqODS5/?igsh=MzRlODBiNWFlZA==
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Joke menu printed in the newspaper in 1863, referencing the Seige of Vicksburg. During the American Civil War, the South could not import food from the North because of the blockade. Different parts of the South were affected differently, but by 1863, pretty much everyone felt a pinch. The biggest issue: coffee. Without real coffee, Southerners made it out of sweet potatoes, peas, and some desperation. During the siege at Vicksburg, Confederate soldiers ate whatever they could to stay alive, including the mules on this menu. American Civil War: 1861-1865.
From the local newspaper in Eureka, California in 1863.
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21 hours ago, Alpo said:
Don't carry your ID in that wallet. Cop stops you, you pull that out to get your ID, cop sees it and you got some 'splaini' to do.
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2 hours ago, Pat Riot said:
The place referred to in the above
https://en.m.wikipedia.org/wiki/Chorleywood
1 hour ago, Forty Rod SASS 3935 said:This moves ahead a step every two or three days because I LIKE BUTTER (Kerry Gold salted gets the most coverage.) and use it in or on almost everything but cold cereal and and most drinks.
Ditto. Don't buy the Kerry Gold, but for "eatin' butter" we like
Amish Roll Butter. Almost as rich and much less expensive. For cooking I use whatever is the least expensive.
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1 hour ago, Alpo said:
And on the subject of grilled cheese - it's difficult to spread butter on bread. Butter is normally too hard, because butter is kept in the refrigerator. But they have soft margarine that is easy to spread.
I put the butter in the pan for the first side, and often sprinkle some of the grated parm that usually comes in a green can on, then put the sandwich in the pan. Then I'll put some pats of butter on the top, or maybe use a vegetable peeler to shave off some curls of butter onto it. And, if using the parm, sprinkle some on the top.
I've always kept the in use butter on the counter. Spent the first 30 years just having it on a small plate on the counter. Later got fancy and bought a butter dish with a cover. It's never around long enough to go bad, and I've often had it out for a week or so. But then, our weather is temperate, and our humidity low. No days of 95 F with 200% humidity, or whatever your average is there in FL...something like highs in the 90s and lows in the 80s with 150% humidity?
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12 hours ago, Rye Miles #13621 said:
A win is a win!! Good game, I watched the whole thing ( except for dozing off for 2 innings) 😂
My wife was using the TV for a PlayStation game, so I didn't get to the game until the 6th. "WOW! Scoreless in the 6th! This could be interesting!" And the idjits in MLB management think low scoring games are boring.
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It became "traditional" because self rising flour was one of the foods the BIA graciously gave to Indians on the Rez. SR Flour, Lard, and water, maybe some extra salt. Mix. No oven? Fry it up!
My wife and I frequently remark about how many "traditional" Old World foods rely on New World ingredients. Then we realize that our "recently introduced foods" were introduced half a millennium ago. That's enough time to become "traditional." More than enough time. Look at our own history. Only 250 years old, well next year for that, but we have "traditional foods." Biscuits and Gravy, Fried Green Tomatoes, Cornbread, New England Clam Chowder, Tex-Mex on May 5th.
We can say, "Well, that's similar to XXX that German/Italian/Irish dishes, so immigrants were trying to replicate those from their native lands." Which means that until you get into molecular gastronomy, there are really no new dishes at all for 5,000 years. And even those you can say are just modifications of other dishes.
So, my take is that, for practical matters, if there is a dish that someone says, "We need to make sure that we have your Suffering Bustard for (event) again this year" it's traditional.-
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If you've make a Grilled Cheese Sandwich, you've made toast that way.
I've been doing it for over half a century. Usually in the pan I've used to cook sausage or ham in. When I was doing War of 1861 reenacting I usually brought both cornbread and soft bread, and would often cut a slab and toast it that way. One guy, in his 40s, stared at me like I had 3 heads and blue skin. He'd never seen anyone do that. I thought it was something everyone did. I didn't know that it was "the only proper way" to do it.
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Traditional food
in SASS Wire Saloon
Posted
It's a lot less labor intensive. I started making "Halupki Cassarole" when the cabbage I had was too small to make decent sized rolls. Same flavor, less work.