Carrot Top

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!

It would help possibly to know which specific items (which policies, what procedures) you particularly need to cover in your operations manual. Every unit (place of work) is different, and it might be quicker and easier to simply create your own format rather than seeking software, unless intensive budgeting controls are to be a functioning part of it.

Strangely enough, it was accidental. No plans really made, but the hotel I had chosen was in the eaves of St. Stephans. Just chose it by intuition, two weeks ahead of time. Didn't even know there would be a boys' choir but wandered over at the urging of the hotel clerk. Whew. Yes. All I was looking for in Vienna was a slice each of sachertorte and dobostorte. Ah, but I was surprised with so much more. .......................................................... The day after Christmas we drove into what was a dying East Germany (this was 1989), taking as passenger a woman who wanted to cross the border but who had no transportation and the trains were not running well. She had not seen her brother or his family since their separation as children when she was sent to live with her aunt on the other side of the Wall. That was a part of Christmas to remember too - the small coal-heated home, her reunion with her brother and his family that she had never seen - the dreadful ham they had that was the best thing that they could offer as refreshment and how they did so with deep warmth - her fourteen year old nephew who wanted to be an "astronaut" and who spoke English (translating for his parents and aunt), and the Christmas tree glass decorations, manufactured in that small East German factory town by her brother and others - given as gifts to take home. I still have my piece of the Wall, those glass decorations, and the taste of perfect sachertorte from the Hotel Sacher mit lots of schlag, plus the view imprinted in memory of well. . .what else. . .the Lippinzauer stallions dancing on a winter's eve, swooping back through Vienna just to see them, on the way back from East Germany before going on to Czechoslovakia.

I looked through some books and could not find anything specific on why the difference in "idea of pie" but here are some things that might have bearing: Cambridge World History of Food says (in speaking of New England, C early 1600's) Oxford Encyclopedia of Food and Drink in America has this to say: and goes on to detail various region's economies - molasses-sweetened influenced by the molasses trade with the nearby Carribean; maple syrup across the north; cream and cheese on the dairy farms of the midwest; pecan and black walnut in the southwest; fish and tart berry pies influenced by the Swedes who settled the upper plains; and pasties and meat pies from the Cornish and Finnish in Michigan's upper peninsula. Florida- limes; Kentucky bourbon, sugar, cream, egg; north - pumpkins because they grow well; south - sweet potatoes for the same reason.The only thing I can think of, beyond this, might be to wonder if the difference between a growing economy that was so varied agriculturally, with such largesse of fruits and vegetables as a boon - would influence the shapes pies took after leaving the somewhat less agricultural economy of the Old Country, where cities and towns had been a reality for ages, and where I think formal "industry" of various sorts was in place before it was in North America. My history is patchy (and I like it that way, gives me a certain freedom of time-travel silliness ) but didn't the Industrial Revolution start in England, move to parts of Europe then finally land in America? Meaning that the economies in those places were less reliant upon what actually grew there, as transportation of foodstuffs was more commonplace and where possibly the growing of livestock was "industrialized" to the point where it was not just the family pig or cow that was slaughtered or the few head grown for the family, but that farmed livestock as a business was a reality, therefore more meat was actually available to all for such things as pies.

I remember some people used to call them "tomato pies". First-generation Italian-Americans mostly. Here's a link to some history about that: A History of Pizza in America.

One can never have *too many* books.

On another thread, Janet (The Old Foodie) asked a question about pies. Honestly, I don't have the slightest idea. Does anyone have any ideas?

I'll go start a topic on it and we'll see what happens.

I'm afraid that's classified information, Janet. We don't talk about these things. Not easily, anyway. Goodness knows what might be unleashed. (Shudder.)

Partially the democratization of high culture, partially the post-war availability of "conveyances that took you to and around them" that has grown by leaps and bounds since then (allowing travel to all places in the world fairly easily if one has the $ - and desire - to do so), partially by the fact that when the magazine was first published, those that read it probably had within their lives a place in the kitchen that they knew and understood, i.e. they knew how to cook for the most part, or had spent time around people that did in their homes. That is not so today. Many people do not grow up knowing the basics of cookery. The place where people come into the home to spend time is no longer in the kitchen, around the table. It is in other rooms, in front of the computer or television, or outside the home at planned weekly self-improving activities. Even dining out could be said (and is) to fit in this category. Kitchens themselves got smaller for a while, not seemingly needed for large tables where people would loll and nibble and do homework and maybe even help cook a thing or two, "just because it was there". Then they got bigger and showy. Sometimes, now, it's all about the buzz, baby. This is what I notice in the difference between some older publications on food and some of the newer. Buzz buzz buzz pretty pretty. Somehow, the actual work of cooking has been cleaned up and made doll-like. The recipes are no longer written for an audience that presumably understands concepts of cooking - they are written to be idiot-proof and codified to a place sans personality, sans *any* potential error by the inexperienced (for there are so many). That's okay, I guess. It is what it is.

From Herbarium: That explains it. Gotta keep those dragons at bay.

Yet when the Latins ergo hoc bicycle in an easterly direction, they would find themselves facing the ancient traditions of Chinese philosophy, balancing the yin and the yang (which of course correspond to the sexes though each person is both yin/yang) but yet, from what I can gather, there *are* specific foods recommended for women when they are expecting a baby, etc. . . Hmmm. Curiouser and curiouser.

Actually opened the book - it's called "Crunchy Cucumber, Celery, and Red Bell Pepper Salad with Cumin and Fresh Mint". Several others I've tried before that were excellent: Roasted Broccoli Florets with Gremolata Potato-Green Chili Gratin (run, don't walk, to do this one ) Cherry-Almond Twist Pastry (very very difficult to go wrong with cherries, almond paste, and puff pastry in any form, and this one hits all the right notes in the right ways ) Italian Shortbread with Almonds and Jam

Dear Manly Meatball OOPS I mean rough tough bulletproof SB, Here is the recipe rewritten for copyright purposes in Carrot Top language: 2 crusty baguettes (2.5 " in diameter each is specified) 1 lb. ground chuck (this is usually 20%, don't skimp on the fat) 1/4 C dark soy, tamari, or low-salt soy sauce 1 tsp. firmly packed dark brown sugar 5-6 scallions, chopped white and light green parts Preheat oven to 450F. Cut off ends of baguettes then cut each loaf into 36 slices about 1/2" thick. (Note: the specificity of the measurements for everything in this simple recipe is so very pronounced. Very engineer-like. I am assuming you will be pleased. ) Lay the slices on baking sheets. Blend together meat, soy sauce, sugar, and scallions in *large bowl with your hands*. Knead thoroughly! Thoroughly! Shape into 36 meatballs, each about the size of say. . . a walnut. Yes, the book specifies "walnut". Place each walnut sized meatball on top of each of the baguette slices and press down a bit to force adhesion. Bake for 7 to 9 minutes or till meatballs and bread have become one. ...................................... The book notes that Alan Richman "launched" (heh) these meatballs at a - - -Manhattan party!- - and that it is Arthur Schwartz' recipe. I like Arthur Schwartz's recipes, usually. These remind me of two recipes I do myself - one is almost the same flavor mix but uses ground pork rather than beef. They are served with rice, steamed or fried. Also remind me of some aps we used to do for parties where there was to be a rather dullardly traditional menu so as not to frighten anyone. Basic, seasoned ground beef pressed onto a thick slice of white bread, an indentation made in the center of the meat, a bit of cocktail sauce (yes, indeed, I did say dull ) dabbed into the indentation, the entire thing broiled quickly till done. One of those things people seem to gobble up without question. Politicians from Washington in particular always enjoyed these very much. .......................................... Enjoy those manly meatballs, do.

Yes, hints of "how things are" and "how things are *supposed* to be" are often found in bits of writing that go beyond the simple recipe format. It's rather wonderful and sometimes scary. I'll PM you when I finish reading this book, to send it along.