Carrot Top

You surprise me, SB. Had you eaten your Wheaties yesterday? So unlike you, to be uninspired. I'll give you my thoughts in return on this issue of Gastronomica, as someone that has not read it in the past few years. I love the texture of the cover paper. Nice. The rolling pin I really do like as a cover shot. It catches one's attention, and even beyond the adorable phallic-ness of it, it does look like an item one would want to pick up and pay attention to. How did it get that way, I wonder. It reminds me of driftwood, and how that feels when you pick it up at the seashore, a particular sensory nudge that takes the mind to other shores, faraway places, high seas, adventure, and seabirds pooping on the bouncing rubber life raft. You know what I mean. "Time Travels" - Discussions of Burgundian chateaus, even with the best of goals in mind, make me want to run for the West Virginia hills to chow down on roast groundhog. It's a problem of mine. "Bobbobygmus" - Looks pretty good. "Hybrid Fields" the piece about art and the food system caught my eye as being promising. "Orts and Scantlings" - interesting because it is about language, of course, and the cute little chart makes it look fun. "Feast for the Eye" - on Zhan Wang - The photo of his work did not spark me into wanting to read an article that has phrases like "expansive worldview with subjects ranging from economics, theology, sociology, urban planning, and architecture to formal art issues . . ." because I start to feel as if I need to put my smoking jacket on, if I had one, to be able to sit sturdily enough to eat the words and digest them in little bites. I think I've seen better images of his work somewhere, though, so have been made curious to see if I can find them. "Sommelier" the poem was nice, I liked the way it looked on the page and can feel the intent. "Archive" - Gerald and Sara Murphy - Their Lives. Glerjmiojhwhihnb. Sigh. But listen, I'm only on page 17 and this already has been fun. More later, perhaps.

When they did the controversial new and improved edition a few years ago, a lot of old bits of lore, like the squirrel-skinning, had gone missing. So now checking for the squirrel has become one of the touchstones of how you can tell you've got a classic edition or the new one that's been mucked around with. ← I'd heard of the squirrel part in the past but not that they *dropped* it. How dare they.

Probably. So many things are. Someone sent the link to me, a foodie-librarian-historian, and she seemed to be very happy it was there. The book has such a huge following that I can see the forums being active for discussions about recipes and "how it came out" or "what did I do wrong" sort of thing . . . which is useful for people, aside from the marketing angle. I don't even own the book, myself.

Well . . . I'm pretty sure that by the time I catch my squirrel, they'll have information for me on how to skin it. Were either of you planning to cook squirrel tonight? P.S. Looks like there is a forum where the squirrel question, or others, can be asked if the need arises.

What do you call the site which is the Joy of Cooking, online? Why, The Joy Kitchen, of course.

Back some years ago the legendary Italian tenor Franco Corelli, who was just coming the Metropolitan opera with great fanfare and consequently stealing the thunder of legendary (Jewish) American tenor, Richard Tucker, asked Tucker for his advice on how to sing Puccini. Tucker was said to have replied, "to sing it right, you have to be Jewish." But the link back in post #6 on this thread would seem to hint that it might not always be like this, in every situation. Tucker is considered one of the greatest operatic tenors of the 20th century in the Italian and French repertoire, and certainly Corelli's equal. And, for that matter, the tenor considered by many (including myself) to have been the greatest of the 20th century in the Italian and French repertoire was a Swede, Jussi Björling. ← But was Bjorling Jewish? Anyway, back to the dinner table here. One "cuisine" that was not terribly popular outside of its own culture that made a good and interesting transition in terms of becoming upwardly mobile and more widely popular, more often eaten and cooked (even in home kitchens due to the momentum of the restaurant and the personality of the chef) *momentarily* at least was Scandanavian, at Acquavit, in the hands of Marcuss Samuelsson, who was not only Swedish but who also was not *originally* Swedish, I believe. I can see the same thing happening with Jewish food, in the right hands, right place, right time. A similar narrative to Acquavit.

Back some years ago the legendary Italian tenor Franco Corelli, who was just coming the Metropolitan opera with great fanfare and consequently stealing the thunder of legendary (Jewish) American tenor, Richard Tucker, asked Tucker for his advice on how to sing Puccini. Tucker was said to have replied, "to sing it right, you have to be Jewish." ← But the link back in post #6 on this thread would seem to hint that it might not always be like this, in every situation. Though it *is* a great line. Wonderfully arrogant and all. (Sort of reminds me of guys around the edge of a pool table, chalking their cues and bouncing on their heels as close to the required line of sight as possible, while their opponent takes aim at the eight ball. )

I finished "A Stew or a Story" today. To those who are only interested in reading MFKF on food, be forewarned that there is a lot of writing here that is not about food. There are five main sections, each with essays or stories within. Fiction; Personal Gastronomy; Food, Wine, and Other Potables; Places and People; Seasons and Celebrations. I most loved the fiction section, but must admit to a huge bias lately in term of preferring to read about people than about food. Personal Gastronomy was good classic MFKF showing her stuff, which is not inconsiderable. I did find myself skipping forward, though, as if at a meal that was just too filling, too rich. Food, Wine, and Other Potables I mostly scanned. Places and People the same . . . it was a lot about travel. Seasons and Celebrations was a bit more to my taste. .......................................... I found the book at the library, but would buy it if it were in front of me at the bookstore, regardless of the skipping and scanning that happened in this reading. It was very interesting to see how she wrote of other things.

It's interesting, because it raises the question in my mind as to whether a culture (in this case a culture grouped by a common religion though spread across different lands historically) can imbue the foods they claim as their own with their own imprint "somehow" that would identify the foods as theirs, when made by them (or, at the least, made in their name) even though those foods existed in the same or close to same forms in the larger cultures they lived within. ............................................... A side question: Did Shabbos Goys (I think of them as something of the past though of course I could be wrong but I never met one yet, so . . . ) used to make food for celebrations when needed?

Yes, I can see that. But not completely, somehow. Maybe it's because the Czech and Hungarian restaurants I visited in their native countries were dissimilar in terms of some aspects of flavor and other aspects of something indefineable, maybe (most definitely) quality level. But then again, I am comparing a Jewish deli from the US to some restaurants in other countries around the year 1989. Maybe there's a closer fit now, or maybe there's a closer fit in terms of home cooking vs. restaurant fare. (?)

Okay. So put down a New York Jewish Deli anywhere in the world, without signage or symbols or "clues" as to what it is. What kind of food do you think anybody walking in would guess that it was?

I really don't think that it should only be Jews who eat Jewish. After all, so many other "cuisines" are eaten by everyone and enjoyed by everyone. .................................................................... Marketing. I think it comes down to marketing. Cuisines become popular not only because of "what they are" or because of how many people exist in the area that know the food as "natives" but because of marketing, here and now in the USA. If there were an advertising campaign launched, that would help. "A Matzoh a Day Takes your Sadness Away". Or "Kasha Varnishkes - Fill All Your Wishes." Add a bit of underlying guilt to it all for those that would be vulnerable to it for good measure. It makes me very happy just thinking of this. It's all about the sizzle. .................................................. P.S. About the "lightness" thing: Somebody prove to me that a Big Mac combo or some other similar variety of monstrosity that is eaten every day into the zillions of meals by bazillions of people is in any way "lighter" than an average deli or "Jewish-food-based" meal. I. don't. *think*. so.

It's all true what you say, to my mind, and what an excellent thesis it was, too. My mouth was watering when you listed all those foods and their relationships. But really, what I want to know is, is there a group somewhere called "The Docents of Deli" ? I'd like to join it, no matter what its roots, relationships, or current modishness.

(deep sigh) I think this story can be filed under "The path to Hell is paved with good intentions."

I can't tell you that. That's up to you to decide. But with a piece of parsnip cake alongside I'd probably be pretty happy. ← How about dosed with sherry and served bottom-up? Carrot Pudding. Take a pint of Cream, and two penny Loaves grated, and as much raw Carrots grated; eight eggs, but half the whites, a Nutmeg grated, a little Sack [sherry] and Rose-water, half a pound of Butter melted, and as much Sugar as you think fit, two spoonfuls of Flower; stir it well together, it must be pretty thin, put it in a Dish butter’d, let it bake a little above an hour, turn it out of the Dish with the bottom upward; serve it up with Butter and Sugar. (1705 recipe) Sorry, couldnt resist it. ← Really, I can't even think of a quote in response to this one. But reading your post, and seeing "flour" spelled "flower", made me wonder if we can categorize flowers as veggies (for purposes of the kitchen). To me they would be more veggie-like than fruit-like . . .

I can't tell you that. That's up to you to decide. But with a piece of parsnip cake alongside I'd probably be pretty happy.

Those all sound delicious, May. P.S. I don't blame you, about the carrot juice. I feel the same way myself. Carrot juice reminds me of something Evelyn Waugh wrote: (Just put in "carrot juice" where it says "yogurt".) ................................. We are much better tasting live and crunchy.

Maybe. Further directions and story here: Bagels in Paradise, Kona Nova with a Schmear.

Ayun Halliday has a book based on her blog Dirty Sugar Cookies, but it looks like the archives of the blog only go back to several months before the book's release, so perhaps it is really a blog based on her book, sort of, somehow? I don't know.

Don't ask me, but here's a site with lots of ideas.

So okay. Just to make life interesting, today two things happened. First, this morning I got a phone call from some guy at Amazon's magazine provider place who left a message that said "We have cancelled your subscription but you will get partial payment returned as you have been sent one issue." Second, this afternoon I walked out to the mailbox and found Ta Dah! My first issue of Gastronomica by mail. Five months, three and a half weeks after I placed the order for it. It looks good, of course, now that they have decided to send it to me and cancel my subscription all in the same day six months late. If I re-order, I surely will *not* do it through Amazon. ............................ Love the cover. Very cool rolling pin. I understand that it is *art* but still believe it would feel good in the hand and would also make a nicely-textured foccaccia.

It's a good question, overall, but I have one for you in return. Is it possible that a gentile chef could do this? ............................ I read here about something similar happening with bagels - though not with the focus on reinterpretation but rather on the maintenance of tradition even though the tradition was not of the cook's native culture. ................................ I'd be very happy to have a good deli nearby, as you know. I can not imagine why we don't have one, and I'm going to have to start talking to people around here to try to figure it out. There *is* a small Jewish population and an active student group. I can see what Nathan is saying though, too. The draw and charm of the sort of Jewish cookery as described in Edda Servi Machlin's "The Classic Cuisine of the Italian Jews" might appeal to a wider audience. For what reason, I don't know. Maybe it's a style thing. * *"Style" of course, meaning something that is a created image. The image is based upon perception, and perception is created within the defining of the inherent style. Then the question arises: If you alter something's "style" to make it fit into a different perception, is it then the same thing it was? If you know what I mean. ( )

Hmm. It begs the question, if cicadas only come out from the ground "here" once every seventeen years for this potential feast, is it the same all over the world? Are they a only-once-every-seventeen-years treat? I wonder if the ones you ate were dry and fibrous either due to the (desired) nature of the recipe used or due to the skill of the cook. One of the things I found interesting about the description of how they could taste was a sentence that said they were "crunchy on the outside yet meltingly tender within" or something like that. Sounded good to me.

I have no idea of which region (if any specifically) torta di maccheroni hails from, but it seems like an excellent picnic food to me. I really don't know why I am always bringing this item up in conversation. There's just something about a torta di maccheroni.

Wow. What amazing responses! And so many, too. Very nice first post, feedyourvegetarian. "Vegetable matter"? Hmmm. I googled "nuts" yesterday. It was sort of strange writing "botany of nuts" in the search bar. The information I found told me that most nuts are fruits. But some are not. Some are exceptions. Some are drupes. Some are sort of unidentifiable unless you have three hours and a biology degree. Same with people, I thought to myself. I'll have to respond to you as Bilbo Baggins did to the trolls! "And please don't cook me, kind sirs! I am a good cook myself, and cook better than I cook, if you see what I mean. I'll cook beautifully for you, a perfectly beautiful breakfast for you, if only you won't have me for supper." And let's not even consider having me for breakfast. .................................................. But worse than your losing the post is how I read it very early this morning while still half awake. I thought it said (in the recipe for Carrot Cheesecakes): Phew. Well, the only thing I'll add to the list today is peanut butter cookies and pies. Peanuts are legumes. Which are sort of like vegetables. I hope.