We took our company for a drive yesterday afternoon. Traveled mostly gravel roads and didn’t pass a single vehicle on them. Of course, it was Sunday and approximately 100˚ so that’s really no surprise. You can’t see it very well but the place still had clothes and furniture in it. Unfortunately, none of us had
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THE CHICAGO HOT DOG Don’t talk to me about hot dogs in other cities. I have tasted them. The best ones in the country (Oh, New York City, forgive me!) are in Chicago. The Windy City does not have many hamburger stands like most cities do … but it does have four thousand hot-dog stands,
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This looks like fun for a kids’ gathering. And I bet you could plop it all in a crockpot to avoid turning on the oven. From Alice Parker, Lamar County (Purvis), Country Cooking from the Mississippi Farm Bureau Federation (1987) BARBECUED HOT DOGS Yield: 2 dozen 1 large bell pepper, seeded, chopped2 large onions, chopped1½
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Can’t go wrong. BAR-B-QUE HOT DOGS 1 Tbsp oil1 C onion, chopped2 C ketchup or chili sauce 1 C brown sugar1 tsp mustard 1 tsp Worcestershire sauceSalt, pepper, to tasteHot dogs Cook onions until soft in hot oil, add ketchup or chili sauce, brown sugar, mustard, Worcestershire sauce, and salt and pepper, add hot dogs,
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Okay. Show of hands. Who cooks with lard? 🤚 BATTER FRIED WIENERS 1 C flour1 ½ tsp baking powder½ tsp salt¾ C corn meal2 Tbsp sugar1 egg¾ C milk2 Tbsp lard, melted16 hot dogs or franksFat (for deep frying)Barbecue sauce Combine all ingredients except hot dogs, blending thoroughly. Dip hot dogs in batter to coat
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These sound good! I’ve already planned out Marica Cooks Wednesday, but maybe next week. With a nice little cold pasta salad I think it would be a good Summer Supper. From The Crisco Kitchen’s New Recipes for Good Eating (1949) “Serve hot with chili or tomato sauce.” FRIED DEVIL DOGS Makes 6 to 8 servings
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FRANKFURTER SAUSAGES (HOT DOGS) According to the National Provisioner, a thoroughly reliable journal, something like 4 billion hot dogs are eaten annually in the United States. The average American does away with about 12 pounds of sausage a year. That means all kinds of sausage; all the kith and kin of the hot dog, and
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From Powerline’s The Week in Pictures And what an great opportunity to quote from the “Epilogue” of Miss Missy’s School! The Phoenician Alphabet (Chapter IXX: Good Advice, pg. x) Missy had lost interest in Gilbert’s analysis of Aristotle’s thinking about practical and theoretical knowledge. By the time he said “phronesis” she thought he had said,
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“Basic Chocolate Ice Cream was placed in a bombe mold, turned out and decorated with rosettes of whipped cream and triangles of chocolate.” “This ice cream is made in an ice cream maker.”—The Creative Cooking Course (1982) CREATIVE COOKING BASIC CHOCOLATE ICE CREAM AND CHOCOLATE ICE CREAM BOMBE 2 C chocolate chips (3 ½ C
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There will be no ice cream recipes today. Let’s recap the week, thus far, shall we? remember–company is coming and as I type is probably less than two hours away. The floor cleaner is still sitting next to the breakfast table, by the way. Monday. Missy has surgery. All goes well. Both the vet and
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Again, no reason this couldn’t be adapted for an ice cream maker “Very appropriate for a dinner party of 12 people, and to be served right after the roast. For 6 servings, use half of the ingredients and serve in chilled sherbet glasses.” —Master Chef Louis P. De Gouy, The Gold Cook Book (1947) CHAMPAGNE
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Strange to see how a good dinner and feasting reconciles everybody Samuel Pepys (1733-1803) As quoted in The Frugal Gourmet Cooks with Wine by Jeff Smith (1986) “Coffee for Entertaining: The history of coffee is filled with wonderful and doubtful stories. The discovery of coffee is attributed to a Moslem priest or Mullah, Chadely by
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I see no reason why you couldn’t freeze this in a refrigerator tray or use an ice cream maker according to sorbet instructions. COFFEE ICE FRENCH METHOD From Master Chef Louis P. De Gouy, The Gold Cook Book (1947) “Grind enough roasted coffee so as to have 5 tablespoons (more if a stronger mixture is
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Originally posted August 2016 As I mentioned earlier, I cobbled together this recipe from several sources, though the basis is from the little cookbook that accompanied our countertop electric ice cream maker. WATERMELON SORBET 3/4 C water3/4 C sugar3+ sprigs of fresh mint1 Tbsp grenadine2 1/2 lbs cubed watermelon1 Tbsp lemon juicemint or other garnish Make a
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So many fruit ice cream recipes! I settled on using those from The Creative Cooking Course: A Complete Course in the Art of Cooking with 1200 Recipes and 2500 Color Photos (Charlotte Turgeon, 1982). Most use Basic Confectioners’ Custard as the base. Five using the custard: Apricot, Black Cherry, Black Plum, Pineapple, and get this–Tomato
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Home. At bit groggy. Stiff leg. She’s tried and failed twice to jump on the bed. But other than that she’s doing well. Thank you all for your thoughts.
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There is no disguise which can hide love where it exists, nor feign it where it does not. François Duc de La Rochefoucauld No. 70 François Duc de La Rochefoucauld. Reflections; or Sentences and Moral Maxims. J.W. Willis Bund and J. Hain Friswell, trans. Samson Low, Marston, Dearle & Rivington (limited), London. 1888. Speaking of love, today
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Afternoon update. Home. At bit groggy. Stiff leg. She’s tried and failed twice to jump on the bed. But other than that she’s doing well. We dropped Missy off at the vet about an hour ago. She is having routine surgery to remove a growth on her hip. She’s in very good shape for a
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More homemade ice cream recipes. From June Wilson, Tri Kappa’s “Let’s Eat at Home Tonight” Recipes, compiled by the Alpha Kappa Chapter of Kappa, Kappa, Kappa, Jeffersonville, Indiana SNOW ICE CREAM 4 quarts clean snow4 eggs, beaten2 C milk1 C sugar2 tsp vanilla1 tsp ground nutmeg In a mixing bowl beat together eggs and milk,
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As you can imagine, a lot of the basic recipes that are technically distinct from one another are still pretty much the same. And if you’re looking for the definitive basic custard ice cream recipe, I’ll remind you of John’s Ice Cream–perfected by Mr. Big Food over many years. I did come across a few
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