Carrot Top

I've been literally suffering, I tell you, since last night when my eye caught sight of a "La Choy" can at the grocery store, and the old jingle that used to be on TV popped into my mind. Sung in an idiotic sprightly sort of tone with a dreary yet ridiculous sort of melody: "La Choy makes Chinese food. . . .sing American!" AAAAAAAAAArrrrrrrghhhhhhh!!!! Blech! Hooey! Help!

The north/south phenomena plays itself out in other countries, too, with some similar results. One theory I just read (in an academic text, strangely enough) is that in every thing the human mind applies itself to, there must be an "upper" part and a "lower" part. The "upper" part being thought the "better" in the overall conceptualization, the "lower" part having been created by the mind for the singular purpose of segregation of "us" and the "others", making the "others" into something dangerous or different which of course self-mirrors the "better" upper into a reality of a sort (at least within the mind). Once this labelling occurs of upper/lower (even if it is geographically-based) the thing that has been named lower has a certain burden to bear. One way of bearing a collective burden is to embrace the definition, the naming, as a group, and bear it proudly rather than trying to apologize or hide from the name. Humor and defiance are then used by the group within the ideologic structure that has been created, and an identity group, a culture independent of other things, has been created.

Yes, Desiderio, there is a lovely recipe which is why I was curious to see if it *was* a regional specialty in other places. It was in an article on Val Gardena at Christmastime, so I assumed that the "Natale" meant it was a Christmas cake. I know many Italian Easter cakes, but not many Italian Christmas cakes. If the pastries of Christmas equal the pastries of Easter, then they might be a very very fine thing indeed.

Then of course there is one of my favorites which is neither fish nor fowl nor. . .well. . .it's a pasta pie. Timballo di Maccheroni

(In reference to the questions about the model and bodyfat/ and yes, actually this time I'm not kidding ) ................................................... Last August, an Uruguayan model died of heart failure moments after stepping off the catwalk. She had been fasting for weeks before the show. A month later, officials in Madrid announced that models with a body mass index lower than 18 would be banned from the catwalks. ..................................................... The facts of the situation teeter on the very edge of absurdity, as does much in the fashion world. Both in the fashion world of clothes *or* in the fashion world of food. Wring your hands, stare at it, think about it, don't think about it or merely not be interested in thinking about it, participate in it unthinkingly, participate in it with pride, or poke at it with dark humor. All these are ways of approach to thoughts of fashions, and all are fair play.

Funny you should say that. It is almost the exact words used by Count Zoronsky when he telephoned me whilst I was nearing the finish line of this quiz, calculating my score. "Dahling," he said, "really you should have been here truffle-hunting with me and my pig rather than spending time on that quiz". "No, no!" I insisted. "This is much much more important".

No, that is gluttony or possibly mortification if we follow along the unintended original premise. (Edited to try to be less confusing )

I've enjoyed reading it, SheenaGreena. So I hope you don't kick yourself in the ass too hard. "Sin" was not a word used in my own childhood, so my own memories or feelings don't knee-jerk to the word, but I do have friends who intensely knee-jerk at the word, not only knee-jerk but dance with a bit of agony. There are many things that *can* be used to eat or cook with that we do throw away unthinkingly, many of us. It is good to learn what these things are, in the many various cultures and backgrounds that we come from, if only solely for the simple knowledge of it. So, thanks for the thread and I hope to learn more.

Good points. Delicious, too. If we follow the rule of "no bread dough" as far as describing a pie, though, most of those would not make it through the door. You did remind me, though, of a similar thing that *is* made with a short crust. Italian Easter Pie. In the Italian family I was part of for a time from marriage (nice convoluted sentence there, huh? I dislike the word "ex". ) the Easter Pie was a huge production each year. Jo (the mother of the house) would make a short crust with part butter, part olive oil. It would line large trays that were then filled with an excess of meats and cheeses. This was not a well-to-do family at all, yet no expense was spared. I bet she saved pennies and odd change in order to have a little fund to make this pie each year, if I know her. Layer of four kinds of meat (pepperoni; cappacola; prosciutto; and "honey ham") were interspersed with four kinds of cheeses (mozzarella; parmesan; ricotta; and provolone) along with slices of hard-boiled eggs and basil leaves (which had been frozen whole at summer's end). It was about two inches tall by then, and would be covered with more crust, brushed with egg and baked. I'll never forget that pie.

What're you. . .trying to build an airplane? Walnut-meat shaped??? Yeah. Something inherently wrong. I think not enough eggs in the basket. So we should not count the meatballs before they hatch. ......................................................... P.S. There *was* a note about there *might* be leftover bread for "another use".

MarketStEl had this question to ask in another thread: Ideas?

Righty-O. Let's do. Let me continue this minor posting frenzy by starting yet another topic. Will do. Seek and ye shall find. This one might be a real puzzler, Sandy.

I've posted the question in the Southern Food Culture forum, Janet. Maybe luck will appear there.

More seriously though, it would seem as if ground beef *without* an added egg/breadcrumb binder *should* be handled more gently than not. I was curious about that when typing out the recipe. It seemed at odds with standard practice or knowledge. But that line about the bread and the meat becoming one was so very charming. How could one *not* try to follow directions? Sigh.

Maybe your hands are stronger than those of whomevers that originated the Manly recipe?

It must have been my secret decoder ring. The message appeared before me in the mists of the computer screen. It said, in bold letters cut out from the newspaper: "Someone is having a bit of fun in the writing of these questions." Had to cheat a bit, but scored high. Foodie Me. I enjoyed it. A bit twisted, but enjoyable and amusing. Perhaps there should be a television game show to follow?

One of the nicest "artisanal" Christmas gifts I've ever received was a jar of sourdough starter with a loaf of bread made from it, accompanied by a jar of strawberry preserves (the kind made from frozen berries in the microwave, to be used with the bread "then", not to be saved in the cupboard till a future date). Both recipes were attached to the basket. We've decided this year the children will make "cookie mix in a jar" for the grownups they plan gifts for. Always useful, cookie mix in a jar. Probably we'll do Trail Mix cookies for the look of the layers in the jar.

Good call. I searched Visser, found an essay that included her as source, and just found this (though this part does not specifically quote her, but anyway. . .): From the site Cultural Aspects of Foods - Food Resources - Oregon State University

I came across a recipe for "Torta di Natale" in an old magazine. It was composed of puff paste, chocolate cream, chestnut cream, amaretti, and whipped cream. It made me curious to see if there were other torta di natales online, particularly with chestnuts. I googled torta de natale con castagne, and came up with some interesting hits. This site had lots of offerings, though none seemed to resemble what I had been exactly looking for. The translations were fun though, giving descriptions of items such as: Heh. Okay. Anyway, lots of good recipes but none exactly like the original one I found in the magazine. What is "Torta di Natale", to you? It seems there are many variations.

What do you think?

Interesting that it *is* so common. Interesting, too, that it happens often enough in things that one is just about to ingest. Eating God, so to speak - a ritual of hopeful transformation. . .(?) I admit I'd wondered about that, what images the followers of other religions would see. Islam has a lot of food icons seemingly showing up, rather than the image of a face. Leads me to wonder if what one "sees" is based on liturgy or based on the art that has represented liturgy in the various religions. Hmmmm. Profitable, too. I've always hoped for some sign of something in the food I've made, but so far the only glorious signs I've received have been some smiles, gobbling noises, and compliments. Though I did have a dream once where Tony Soprano was speaking to me from a plate of sauced pasta. Faith and hope intertwine somehow. ............................................................. P.S. On the last paragraph of the article, my finger slid sideways (not enough coffee yet) and I clicked on this. Scared me for a moment - thought I was getting a message about a "calling". Must go have breakfast, and see if any bulldogs appear in my scrambled eggs. I am very excited, and looking forward to finding out.

In 2007, I will eat more mindfully. I will make more things that give pleasure to others. I will find a place that makes decent coffee on a consistent basis to sit in and people-watch. (Wish me luck, please ) I will learn more about how parts of the world that go hungry on an ongoing basis got that way. This is the year I will try to smile dismissively rather than bite intuitively. I will taste love, in its various guises. I will use only the money I have in the bank and no more. ( ) I will give thought to words about food. I am not sure that I can manage all these things. We eat too much junk. My kids will be spending Christmas Day with me, dining at our table with the foods that Mommy will make for them, for the first time in five years, and *that* says volumes about how this year coming will hopefully go forward. I will teach my children that whatever they eat, it is their own business, and that finger-pointers are mostly mirroring out onto others their own personal fears or insecurities. I will read more food history, food anthropology, food sociology - all with a great hunger and joy.

Could it be that when we tossed that tea over the side of the boat in Boston Harbor we tossed the idea of meat pies too? * Autonomy for the colonies and all that. My reason for suggesting this at all is that our neighbor Canada still has more meat pies that we do. The tourtiere, of course, has a French name, but still *is* a meat pie. And they do tend towards having more pasties around. ........................................................ Interesting, for there are meat pies in other places too. Jamaican meat pies and samosas both come to mind, and in initial thought it would seem that likely the island of Jamaica had a more agrarian-vegetable-fruit based "cuisine" (funny how that French word has made its way in the world) before becoming a British colony and would also seem that likely the samosas of India were originally vegetarian rather than made of beef in general, considering both the low availability of land for grazing cattle *and* the religious tabus. Yet both of those places were British colonies that remained so for longer than the USA did. And Australia has a closer relationship too, no? Could it be that where the British lay their crown, the meat pie rises with an imperious nod of its head, its old eyes crinkling in an indulgent smile? *Note: Did I read somewhere, actually, that we did not toss any tea at all, that it was really just a darn good story? Sigh. History.

Fantastic blog, sazji. Thanks!

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