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滷牛筋是門大學問，滷得透味道就會進去、牛筋就會熟爛。以下是愛爾莎獨門滷牛筋的方法:
1. 將滷包、冰糖、薑、蔥、蒜、醬油倒進鍋子，加水蓋過滷包
2. 煮到水滾，加入牛筋，
3. 可以趁機滷蔬菜，比方說白蘿蔔、紅蘿蔔、蛋、洋芋等
4. 先熟爛的蔬菜，就先拿起來
5. 用中小火煮兩個小時後，將火關掉
6. 牛筋浸在滷汁中放隔夜
7. 隔天起床繼續煮半個小時
8. 用筷子戳戳看有沒有爛(我個人偏好完全熟爛，但是這樣就沒有嚼勁，所以要看個人習慣斟酌時間)
9. 裝盤享用
滿室的滷汁芬芳，我想隔壁鄰居一定哈死了吧!
School project: create a cookbook cover using various cooking ingredients and include the title "Cookbook"
Picked up all at the same yard sale.
Trader Vic's Pacific Island Cookbook, c. 1968
A Taste of Aloha (Jr League of Honolulu) c, 2000
Betty Crockers Bisquick Cookbook, c. 1971
Atlanta Cooks for Company, c. 1968
Acworth's Favorite Recipes (Acworth Garden Club) circa 1960's
700 of the Best Household Tips, c. 1980
Foxfire 2, c.1973
Gems from Georgia's Kitchens (Garden Club of GA), c. 1963
www.messersmith.name/wordpress/2010/11/16/making-pancakes/
I am amazed daily by how busy I am. This was not something which I expected - another indication which demonstrates that I was paying little attention to the mundane details of life. Eunie was so competent and took care of so many things so efficiently and transparently that she seldom seemed to be busy. Oh, what an illusion that was! As part of my self-reprogramming to appreciate once again the potential humour of life situations, I'm trying to understand how this highlights my basic lazy attitude when it comes to things which I perceive as "work" compared to things which I find more amusing, such as "play".
So, these days I wonder how she did it all, how she did it without seeming to be doing much of anything. I hope that I'll learn to manage my time better. I can't believe how much time I waste doing things which are not productive. In the meantime, while I'm absorbing this and readjusting my priorities, I'm making some moves in the direction of creating opportunities to combine work with play. My first target is cooking.
Last night, I came home from work an hour early because I had guests coming for dinner. I had been thinking about making pancakes, because it's safe. Some people think that it's strange to have pancakes for dinner, but I felt willing to take the risk. I'm making a concerted effort to have guests to dinner at least one night a week. It softens the loneliness and gives me opportunities for enjoyment instead of working all evening until I find that it's two o'clock in the morning and I haven't felt sleepy yet. Yes, there is something funny in that, when I stop to think about it. Funny-stupid. The work will be there in the morning, but the sleep can't be retrieved. It's better to lay down with a really bad book and allow myself to be bored into slumber.
The thing about making pancakes is that you can't use just any old recipe. Since I can't smell anything any more, I have to depend on recipes. I have to have something which tells me exactly what to add, because I can't judge seasoning, especially aromatic spices. Pancakes are dead easy if you have a good recipe. I have the finest on the planet.
This is Eunie's ancient, venerable Betty Crocker Cookbook. Of course, there never was a real Betty Crocker. She was a fictitious person made up by the marketing gurus at General Mills. Over the years Eunie had several editions of the Betty Crocker Cookbook on her cookbook shelf upon which rests, as I counted last night, eighteen volumes of cooking variety. It's too bad that I'm not very adventuresome. I couldn't appreciate most of it anyway:
I remember one Betty Crocker Cookbook which Eunie had years ago which was a giant three-ring binder with a similar cover to the one above. This book was widely known as "The Big Red."
On page thirty of the cookbook above you will find the best pancake recipe in the world:
I've reproduced it here with enough pixels that you can read it or print it out, if you want to try it.
Since there is a slim possibility that you are an even worse cook than I, here are some elementary instructions to help you along the road to pancake nirvana. First you have to gather your ingredients. I was making a double batch of batter. That explains the two eggs. I have already added the flour and milk to the mixing bowl. So far, the mess is minimal:
Very efficient, eh? Give it time. It will become progressively more messy.
Okay , now it starts to get serious. I've added the eggs, baking powder, oil, salt and sugar. The table is getting cluttered and blobs of egg white and puffs of flour are already attracting my herd of ants. My bare feet are sticking to the floor. Sheba is standing in the kitchen door whining. She knows there are tasty spots to be licked:
My dad taught me that one secret of making pancakes is to not over mix the batter. He always told me to leave a few lumps. So, that's the way I have always done it. I don't know if it really makes any difference. I do cheat a little also on the recipe. I put in twice as much sugar and twice as much salt. I use a whisk instead of an electric mixer because I'm far too lazy to get the thing out and plug it into the wall:
Okay, we're all mixed up now and it's time to cook up some pancakes. Here is my stove ready for a serious session of cooking:
I like Teflon skillets, because I don't have to wash them. I just put them under the spigot, rinse and wipe and then dry. As you can see, I'm also making scrambled eggs. I have onions, tomatoes and Colby cheese cubes ready to add. I'll fry the onions a little first, then add the eggs, milk, salt and pepper mixture. When the eggs are almost cooked, I'll put in the tomatoes and cheese and give it a final stir.
So, the pancakes and scrambled eggs are cooked now and it's time to sit down and (hopefully) enjoy the meal. I've even managed to enjoy the cooking experience, since I waited until my guests arrived and allowed my new friends from the highlands to help out as they wished. But, wait! Pancakes are not so fine without some sort of syrup, eh? Maple syrup is my favourite, but I can't abide an artificial taste - ugh! One can occasionally find Real Maple Syrup here in Madang, but it is far too pricey to fit into my new austerity budget, a necessary concession to my enormous, recently incurred debt load. Well, that will go away with time. I refuse to fret about it any longer. It's such a waste of valuable time. I tell myself twenty times a day, "Stop thinking about that. Money is not your security."
So, what to do about syrup? I pulled out another trick from my hazy memories of youth, most of which I'd rather not revisit. I cooked up a batch of home-made syrup before my guests arrived. One can make a very tasty caramel syrup so easily and inexpensively that I can't imagine why anyone buys the stuff. Here is an example:
I hope this doesn't bore anyone, but I'm forging on nevertheless. I have come this far. I may as well finish it.
Put a cup or two or three of plain sugar into a saucepan and turn up the heat. After a while, you will notice that it is melting. Amazing! Sugar melts all by itself. Now comes the tricky part. You have to stir and stir and stir while it's melting until the whole mess turns into a very hot amber liquid. This is the part when you want to be very careful. It will burn you until the tears flow if you get any on you, especially on your tummy if you cook as I do as bare as is appropriate considering the sensibilities of my guests. I find this necessary to tolerate the mini-hell of my kitchen in the tropical heat.
So, being careful, you allow the sugar to go all gooey until it's mostly melted, possibly allowing for a few stubborn lumps. Do not, please, allow it to become too dark. If you do it will quickly acquire a burnt taste which is not at all pleasant. You will have to feed it to the pigs. Once it is sufficiently melted and has the darkish amber colour which is desirable you add some water. How much is anybody's guess. Add enough to turn it all into a syrup. If you add too much you will have to boil it down, which takes too much time. Be very careful adding the water as it is going to boil up like crazy because the melted sugar is blazing hot. I recommend that you stand back.
Keep stirring until all of the hard-candy like sugar is melted into the water. You should end up with something like a thin syrup while it is still hot. You can test the viscosity of it by putting some in a spoon and then carefully holding the bottom of the spoon barely touching some cold water. The contents of the spoon will thicken and give you an idea of how syrupy the final concoction will be.
At this stage it is very sugary and has no flavour except the caramel. I usually like to add some flavouring after it cools. I happened to have some home-made vanilla extract. It worked a treat. It is a blessing that we are able to get vanilla beans here at a very modest price. Soaking them in vodka for a few weeks makes an excellent vanilla flavouring. We have another advantage here in PNG because the quality of our sugar is very poor. It's more like raw sugar - very strongly tasting of molasses. It actually makes a better syrup than completely refined sugar.
I didn't take a picture of the finished meal, because I was too busy enjoying it and the fine company. I was hungry, too.
Bon appétit.
I made those little tartlets (recipe to follow on my blog btw) and thought of combining in a shot with the cookbook which inspired me to make it. For the Foodography Cookbook Theme.
Found a few cookbooks @ the Friends of the Library Book Sale: (plus a box of Christmas cards!)
Fleischmann Treasury of Yeast Baking, c.1962
Magical Desserts (Whip & Chill), c.1965
Good Housekeeping Cookbook, c. 1949
Blue Ribbon Recipes, c. 1968
Christmas Gems (GA Garden Club), c. 1984
SL Outdoor Cooking, c. 1970
Mary Magaret McBride - Encyclopedia of Cooking c.1959
BH&Gardens - 167 Things to Make for Children c.1975
Culinary Arts Institute - Encyclopedic Cookbook c. 1950
Two vintage Electric Cooking pamphlets
written by jack lord! steve mcgarrett!!!!!! brings new meaning to the phrase book 'em dano! not strictly a cookbook, but filled with recipes from top sf restaurants in the 40s.
These books sit in a little nook next to the stove, and it is the perfect size to hold all the cookbooks I regularly use as references. See notes for info on each book and what I use it for.
Grandma's Cookbook
As the first picture book for children about Korea’s traditional culinary dishes, Grandma’s Cookbook offers the root and flavor of Korean food culture.
itunes.apple.com/us/book/isbn9788998110321
Title: The Priscilla cook book of tried and proved recipes
Repository: Schlesinger Library on the History of Women in America.
Call Number: Harvard Depository 641.61 M592p
Catalog Record: id.lib.harvard.edu/aleph/003772566/catalog
Questions? Ask a Schlesinger Librarian
“Reasons for cooking with beer—it tastes great and makes your food better. Using the right beer in your recipe can intensify the flavors already present. For example, malty brown ale added to your stew brings out the sweet flavor of the carrots and tenderizes the beef. A hoppy IPA sauce can create a bright note with just enough bitterness to balance a fruit-stuffed pork roast. (Just be careful not to over-reduce your sauce when using a hoppy beer because the bitterness will increase as it reduces.) Sweet stout with lactic sugars or chocolate malts can really intensify the taste of both caramel and chocolate in cakes and brownies.”
Craft Beer & Brewing Magazine (2015)
***************
The issue contains very few vegetarian, let alone vegan, recipes, but there are a few. Some of the meat recipes can be adapted to be animal-free; some of the sides or accompaniments for the dishes, which are often themselves non-animal-based, can be cooked alone.
***************
Photo by Yours For Good Fermentables.com.
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▶ Camera: Olympus Pen E-PL1.
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From 1964 issue of Food Freezing Facts, by the Edison Electric Institute
I am drawn to the simplicity of the outlines here.
Cheap shelves are starting to sag under these big books. The largest ones are about 14" (~35 cm) tall.
An ayurvedic cookbook with simple, delicious & healthy vegetarian recipes: Sweet Platter | Soopa | Vegetable Medley | Healthy Lentils | Snacks | Indian Breads | Rice Bowl | Chutneys Salads | Beverages
Found some great cookbooks after work:
Peanuts (Texas Peanut Board), c. 1970
The Nancy Drew Cookbook, c. 1973
Aunt Bea's Mayberry Cookbook, c. 1991
B Crocker's Merry Makings, circa 1970's (it was feww since it was tucked ibetween the pages in the peanut cookbook!)
Description: Manuscript cookbook of Sarah Smith (Cox) Browne, 1863. Note: Brown is at times spelled with or without the "e" at the end.
Repository: Schlesinger Library on the History of Women in America.
Collection: Brown Family (Additional papers)
Call Number: 87-M144
Catalog Record: id.lib.harvard.edu/aleph/012163425/catalog
Questions? Ask a Schlesinger Librarian
Description: Manuscript cookbook of Sarah Smith (Cox) Browne, 1863. Note: Brown is at times spelled with or without the "e" at the end.
Repository: Schlesinger Library on the History of Women in America.
Collection: Brown Family (Additional papers)
Call Number: 87-M144
Catalog Record: id.lib.harvard.edu/aleph/012163425/catalog
Questions? Ask a Schlesinger Librarian
We loved this one for a while but we eventually decided that the black added yet another style to something that needed to be neutral for the themes.
Description: Manuscript cookbook of Sarah Smith (Cox) Browne, 1863. Note: Brown is at times spelled with or without the "e" at the end.
Repository: Schlesinger Library on the History of Women in America.
Collection: Brown Family (Additional papers)
Call Number: 87-M144
Catalog Record: id.lib.harvard.edu/aleph/012163425/catalog
Questions? Ask a Schlesinger Librarian
This was so delicious, it was ridiculous. I ate it all up in seconds.
suziethefoodie.blogspot.ca/2011/05/eva-longorias-avocado-...
Description: Manuscript cookbook of Sarah Smith (Cox) Browne, 1863. Note: Brown is at times spelled with or without the "e" at the end.
Repository: Schlesinger Library on the History of Women in America.
Collection: Brown Family (Additional papers)
Call Number: 87-M144
Catalog Record: id.lib.harvard.edu/aleph/012163425/catalog
Questions? Ask a Schlesinger Librarian
Black Dallas Remembered, compilers. Black Dallas Remembered Family Heritage Cookbook. Dallas, TX: Black Dallas Remembered, 1988.
Looking for this item? You'll find it at the Texas Collection, Baylor University, along with many other cookbooks. Visit www.baylor.edu/lib/texas/ for more information about our collections.
Title: The Priscilla cook book of tried and proved recipes
Repository: Schlesinger Library on the History of Women in America.
Call Number: Harvard Depository 641.61 M592p
Catalog Record: id.lib.harvard.edu/aleph/003772566/catalog
Questions? Ask a Schlesinger Librarian
My cookbook and just a part of my Pyrex collection on a bookcase from Craigslist.
livinglocalnh.blogspot.com/2010/04/wordless-wednesday-coo...
Description: Manuscript cookbook of Sarah Smith (Cox) Browne, 1863. Note: Brown is at times spelled with or without the "e" at the end.
Repository: Schlesinger Library on the History of Women in America.
Collection: Brown Family (Additional papers)
Call Number: 87-M144
Catalog Record: id.lib.harvard.edu/aleph/012163425/catalog
Questions? Ask a Schlesinger Librarian