entries Tagged as [culinary]
Christmas Merry
These vintage Santas are just a tad older than me.
Them, with their cartoony script lettering, would grace the table every year – with or without the requisite salt, pepper, for which they were created. Made in Japan.
Below, track from the ultimate 1960s Christmas album.
Ray Conniff: Twelve Days of Christmas
Dungeness
So while I’m still in seafood mode, I should mention my absolute favorite food is Dungeness Crab.
I grew up eating these west coast crustaceans, dusted with Old Bay seasoning, partnered with slabs of sourdough bread. All I need is a small fork and I can get thru the whole thing in under an hour – no cracking necessary. The obsessive trick is to get every single piece out intact – and dip it in melted butter.
Saw this shirt in Old Navy; but alas, not available as a men’s tee.
Breast-O’-Chicken tuna
Not quite Chicken of the Sea, Breast-O’-Chicken was another product designed to confuse Americans about where tuna actually comes from.
From 1954.
Found via retro-ads
Mom’s Chicken Soup
When my mother was a kid, chickens were grown in the garden.
My mom grew up during The Great Depression in a small house in Hazleton, Pennsylvania. And when it came to cooking, the family made due with what they had. My grandmother used to make her own chicken soup, using the backs and necks of poultry on hand.
My mother learned her technique – and has turned her version of the family soup into an art. The catch is: It doesn’t always come out (by her standards) so a few cans of chicken broth are kept on standby for just an instance (and to adjust the flavor). Even when it’s not perfect, it’s better than one can find in just about any store.
This is the most current recipe, it nets a small pot of gold. Always great in the winter months. [Read more →]
Chicken with Olives
This is delicious.
Tho I substitute red bells for the green peppers and splash with vodka. Plus, if I have em, I throw in some Greek giant beans (from can or jar), capers and finish with a slight drizzle of honey.
Recipe here.
Sainsbury’s Anchovies
Sainbury’s Fillets of Anchovies. Illustration by Sue Brown.
update
According to Sue, this particular jar was used in this incredible recipe.
Fish Sauce
So I love anchovies.
The thought process involves seeing them as a seasoning instead of fish – and using them instead of salt in dishes results in some incredible flavor.
The Romans used to use products called garum and liquamen as condiments – after discovering that rotting, fermented fish have some pretty decent health properties. Garum became as common as ketchup is today; and by law, the smelly factories were located far outside town. Like ancient olive oil (both olive oil and garum were swiped from Greece), modern adaptations can still be found.
Anchovy-based nước mắm (from Vietnam) has become a mainstay in my cooking. There was a huge Vietnamese population near where I went to school (dollar bánh mì for lunch!) and for me, having a bottle in the fridge became common.
And I’ll hunt thru stores till I find a good bottle of Three Crabs Brand® (above). Just like the 8,000 variants of Crest toothpaste in today’s drug store, many Asian groceries also sport Three Fish, One Crab, Four Crabs, Two Shrimp and Crab and Shrimp and Shrimp and Crab and Crab, Shrimp and Crab, Crab Shrimp Shrimp or Shrimp Crab Crab Shrimp Shrimp brand variants to throw one off buying the really good one.
(although this article has a different take on this. Five Crabs may actually be the best.)
As for fresh anchovies (not canned) in a good olive oil . . . Heaven.
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