Word of the day for Friday, December 11th

Have you ever felt sorry for a person because they weren’t aware of the existence of a wonderful thing until you told them about it, even though you have been enjoying this wonderful thing for years and years and had assumed everybody else had also been enjoying this wonderful thing for as long as you have? I felt this way earlier in the week when a co-worker said to me, “What’s a snickerdoodle?”

Myspace Glowing text

What is a snickerdoodle? What kind of sad life has this person led until now that did not include the word snickerdoodle, let alone the delicious cookie that bears that name? Actually, it seems that people born before the 20th century were snickerdoodle-free as well, as there were plenty of little cakes with sugar and cinnamon and cream of tartar being made, but they weren’t called snickerdoodles. Food historians believe the name is most likely the product of good old Yankee ingenuity.

Before television and the internet and anti-gravity boots, people had to work a little harder to amuse themselves. The way that people in New England amused themselves was by giving strange names to food items, as evidenced by other cookie names from the region such as jolly boys, plunkets, tangle breeches, and kinkawoodles. And let’s not forget crybabies. Never forget the crybabies. The modern world, for all its troubles, is truly a good place if we can enjoy both the internet and snickerdoodles at the same time. I hope my co-worker knows about the internet.

A powerful hankerin’

We said, “hurrah!” and we’re sticking to it

Some months ago, I may have cast some aspersions upon the 1958 edition of Good Housekeeping’s Appetizer Book, and for that I must apologize. I now realize that I was too quick to judgment in regards to the book’s strategy of cubing whatever leftovers you may find in the fridge, rolling them in thousand island dressing and peanut butter and crumbled potato chips, then jabbing the result with a toothpick into whatever object is nearby, be it wicker basket, onion snowman, or pillar candle:

I was wrong. So wrong. You see, last weekend I had a party to go to, some brussels sprouts, a package of prosciutto, and a rather bougie recipe from Sunset magazine. Rather glumly and without much hope, I looked at my Good Housekeeping’s Appetizer Book for any spark of inspiration. And that’s when I noticed a very important tip on the book’s introductory page that I had previously overlooked:

“A drink of some kind is a prerequisite when a nibbler is served. The two are inseparable…”

Oh. Doy. How did I miss that before? Stupid. So anyway, I took my bougie roasted brussels sprouts wrapped in prosciutto, stabbed them with toothpicks, arranged them artfully around a head of cabbage, and presented them to a party full of people who had fulfilled the prerequisite. And it was goodbye, bougie; hello, festive.

So thank you, Good Housekeeping’s Appetizer Book. Maybe this year’s Thanksgiving feast will even feature some of your Hot Baked Ham Midgets.

Photo by Fire Monkey Fish on flickr

Fresh and easy

I’m feeling so lazy that I’m not going to prepare my lunch for tomorrow – I’m just going to buy a frozen cat burrito at the 7-11.

No, I’m not so lazy that I just picked this up from cuteoverload.com … I think it’s from metafilter. I think I’ll even have a nice chocolate finger for dessert.

Six point extra sharp

Those of you reading this with a “Los Angeles has no culture” prejudice (I believe you are called “haters”) may want to sit down before viewing the following photo I took this past weekend:

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It’s a deer head made from 100 grilled cheese sandwiches, created for the First Seventh Annual Grilled Cheese Invitational. And you know, the only thing with more culture than 100 grilled cheese sandwiches is 101 grilled cheese sandwiches. This delightful creature’s antlers were made from pizza dough, it was covered in an extra fine cheddar/American blend, and its eyeballs were carved out Babybel cheeses fitted with something that I don’t remember hearing about because I think I blacked out a little when they unveiled it. I was actually able to sample and vote on some competition sandwiches this year, so I really feel like I’m making some inroads in my quest to be respected as a culture maven. Los Angeles is an excellent city.

Fancy notions, stupid ideas

Do you ever get stupid ideas? Stupid ideas like, “Maybe I should move to Japan. They have a cooking show hosted by a poodle named Francis”?

I get stupid ideas like that.

Published in:  on April 13, 2009 at 10:29 pm Comments (1)
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Better than Slugworth’s

hotfrogs

I recently learned that Roald Dahl’s widow compiled a couple of recipe books based on cuisine found in his children’s books like James and the Giant Peach and Charlie and the Chocolote Factory. It took some doing for me to get more than a cursory look at the book online, but I finally found a website that was willing to face the wrath of the Puffin Books copyright police. (Note to copyright police who might take issue with me reprinting the excerpt I found online – reprinting excerpts of the book for review or editorial purposes is fair use. Just saying. I know this because I am a copyright policewoman myself).

Unlike Google Books, this blog I found was good enough to reprint a couple of the recipes found in the book. At first I was bitterly disappointed when I saw that the hot frog recipe contained no frogs, but then it started getting better.  The Hansel & Gretel spare ribs recipe called for a vague “American style spare ribs,” which to my mind left the door open for what kind of ribs could be used. The ribs of a couple of children immediately came to mind, though they are Australian rather than American.

Anyway, then we got to the Wonka recipes.  While I didn’t find instructions for candy balloons, it appears that what they did include in the book they got absolutely right:

Hair Toffee to Make Hair Grow on Bald Men

1/4 cup    unsalted butter    50 mL
1 cup    white sugar    250 mL
1 tbsp    warm water    15 mL
1 tbsp    white wine vinegar    15 mL
2 tbsp    golden syrup    25 mL
1/2 cup    egg vermicelli (broken in half and cooked)    125 mL

Melt the butter in a large, heavy bottomed pan, stir in the sugar and remove the pan from heat. Add the water, vinegar and syrup and stir over a low heat until the sugar dissolves. DO NOT allow the mixture to boil. Add the egg vermicelli. Place the sugar thermometer into the pan. Now bring the mixture to boiling point and boil steadily for approximately 15 to 20 minutes until the thermometer reads 300°F (150° C). Pour the toffee into the greased tin and allow to cool. As soon as it is cool enough to handle, lightly grease your hands with butter. Take two forks and scrape up a few strands of vermicelli. Then using your hands, roll the toffee into a small bite size mound. Repeat. Place on greased try and allow to set. Wrap and twist individually in greaseproof paper, kitchen foil or, better still, cellophane, to prevent them from becoming sticky.

Now, I’m not lacking in the hair department, but this does sound like it would be delicious with some hot ice cream and a nice tall butterscotch & soda.

Photo by Hugh Candyside on Flickr

Can we get an instant replay?

Rats. I should have looked on the website neatorama yesterday while preparing for the Superbowl. Contributor Miss Cellania posted not one but two food tips for the big game, and while we had a good time with plenty of beer and birthday cake and Rotel dip and parsley for the rabbit, I wish I could have added to the festivities with a football stadium made out of snack food (originally found on holytaco.com):

foodstadium1

I seem to recall doing a similar thing for Thanksgiving one year, but in the form of a bunch of pilgrims and indians rather than a stadium, but maybe this was just a fever dream from long ago. I’m also opposed to the use of Twinkies here, as this is a savory stadium and additionally I find Twinkies to be pretty foul, but all in all this is a good presentation.

The other direction I could have gone was making snacks a la molecular gastronomy. Pizza pebbles, beer ice cream, bleu cheese whiz, and foods infused with hickory smoke with the help of a bong. This is some science I can get behind.

So next year, I’m going to have to remember to do my snacking homework ahead of time so I’m better prepared.  Either that or go with my original idea of doing a Puppy Bowl sort of thing but with bunnies and an all-clover field. No ball; whoever eats the opponent’s side of the field first wins. Maybe I’ll still be hungry, but the rabbits will be satisfied.

Mon petit chou

Madam JujuJive over at The Everlasting Blort has found a wonderful new dressmaker in artist Nicole Dextras. Nicole is making some very lovely clothing out of plant material, and because she’s an artist she has this whole artist statement about it:

Weedrobes is a series of ephemeral sculptures linking our dysfunctional relationship to both our bodies and the environment. It points the concept of environmental art into the realm of the body as politic and the hegemony of the fashion industry.”

Blah blah blah; I hate artist statements. Anyway, her pieces are gorgeous. The camellia dress is probably the most ornate, but because I’ve been sick I’m finding myself drawn to the cabbage smock:

cabbagedress

If I had this dress right now, I’d wear it into the hot tub and take a nice, long soak. Lunch is served.

Just the thing for a cold winter’s day

Times are tough. Times are tough. Times are tough. I get it. Thankfully, The Wall Street Journal is here to help with some recipes. Here’s just one:

Rat Stir Sauteed with Spring Onion and Herbs

Ingredients:
2 cups fragrant khotweed
Several spring onions
Quarter cup of fish sauce
Two cleaned and gutted rats, chopped into chunks
Half cup of vegetable oil
Fresh basil

  • Mix the rat chunks in a bowl with fragrant khotweed and spring onions. Add the fish sauce. Let stand for 10 minutes to allow the flavors to sink into the rat meat.
  • Then, gently heat the vegetable oil over low heat and add the mixture, slowly stirring. Cook for ten minutes, stirring occasionally.
  • Serve with steamed rice or rice noodles. Garnish with fresh basil.

Also, a tip from the accompanying story: “For connoisseurs of rat meat, slightly chubby rats are the most sought after.” That seems fairly obvious. But what is khotweed? There is something off-putting about that name. Fragrant khotweed. I think I’ll pass.