Adventures in Cooking

February has been a crazy month, with various events prompting me to look more into preparing various food stuffs from scratch rather than buying them from the store. I started with bread last month, finally getting to the point this month where they don’t deflate like a spent balloon in the oven. For those bread loaves less than perfect, I found a use for them as breading for home made stuffing mix. Waste not, want not, as they say. Finally satisfied with the results, I decided to move onto home made saltine crackers.

I’ve been making soup for quite some time now, but what’s soup without a few crackers? I went to the following website: https://www.servedfromscratch.com/saltines-from-scratch/. I used cake flour and since I didn’t have any vegetable oil, I substituted lard. The resulting dough was difficult to work with, especially after leaving it in the fridge overnight like the web-site suggested. Using a rolling pin just didn’t get it as flat as it looked in the pictures, never mind getting the nice, neat squares she showed. After baking them in the oven, this is what I wound up with. Those little suckers would just not compress.

Saltines-first try
My first attempt at home-made saltine crackers

Hmmm, definitely not nice flat crackers! However, they did taste like saltines, and were actually quite good, so I figured I was headed in the right direction. It’s possible the measurements given weren’t quite accurate or maybe using lard instead of oil affected it.

So, I tried a different recipe. This one is from Homemade Saltine Crackers – The Mountain Kitchen . It has fewer ingredients, uses unbleached flour instead of cake flour and doesn’t have the overnight resting time in the fridge which the previous recipe suggested. One ingredient was 7 tablespoons of water, but I found I needed to add a few extra tablespoons to make the dough more workable. The dough ball flattened out much better under the rolling pin. After cutting out roughly square shapes and using a fork to make the classic indents, I basted them with butter and added Celtic Sea salt to the tops. After baking, I achieved the result below.

second try of saltines
Results of the second try at home-make saltines

This effort was much better and had a good flavor. I may experiment with a few more variations before settling on a favorite. Since I only use crackers intermittently, I had run into the problem with store-bought crackers going stale before I used them up. Home baking allows me to make small batches as needed. I haven’t tried assessing the cost of making these but I’m sure it’s more economical than buying the store brand and ending up wasting some because I didn’t use them up quick enough.

Hope this inspires any readers to make their own stab at home cooking.

Have a safe and happy March.

Cooking stuff

Bits and Pieces of January 2025

Chilly weather is biting this month, though nowhere near as hard. The lowest nighttime temperatures I’ve seen this month have been just 10 degrees below zero Fahrenheit, a far cry from my childhood when 20 to 25 below zero F and even 30 below would occasionally accompany a real cold snap. The picture below dates from at least 10 years ago.

Thermometer showing below zero Fahrenheit



I only took a picture because such low temps seem to be a thing of the past (hope I’m not jinxing myself). This is one aspect of global warming I won’t complain about.

Snow has been sparse this winter. On January 19, there was about two inches or snow on the ground instead of the usual 6 to 8 inches. Additional flurries have left a dusting, maybe one time we got about three and half inches. This was dry snow, so dry that my brother was able to use a leaf blower to clear his driveway.

This is worrisome as it likely means a dry spring with the risk of brush fires. While New Hampshire is usually immune to the vast wildfires which plague the far West, smaller brush fires are not uncommon in the spring. The largest forest fire to hit New Hampshire was in April of 1941, the result of some unusually hot weather coupled with a huge amount of tinder left over from the Great Hurricane of 1938. WMUR, the state TV station, had a local color story giving an account of the event.
Only time will tell if we get any major fires this spring and summer.

Animals are stirring about. I have a plastic composter in the backyard where I collect leaves, spent flowers and weeds I yank up. Food waste also goes into it, but only after sitting in a compost bucket in the breezeway where it gets skanky enough so wild animals will turn their noses up at it. Even so, they still check the backyard composter once in a while. About a week ago, I noticed the lid was off. On checking I found a generous number of raccoon tracks around the composter. The material inside is still frozen solid, so I don’t think they found much that was palatable. I’m glad it was just raccoons rather than a bear, as bears can trash a plastic compost bin without too much trouble. That was the sad fate of one that I had many years ago, which is why I have the food waste in a ‘half-way’ house before I finally consign it to the composter. I figure even bears have their limits.

While it’s still mid-winter, I saw something this past week which is usually a sign of spring. A flock of robins came through, feeding on the neighbor’s lawn and visiting my hawthorn trees which still have berries on them. It was startling to see them and left me wondering if this meant an early spring. Previous to this, the earliest I had seen a robin was late February.

Robin in winter plumage


As mentioned in a previous post, I have begun baking bread again. Since it’s been so long, a learning curve needs to be renegotiated. So far, my loaves seem to want to deflate in the oven. I’ve gotten new yeast so the problem is likely over-kneading or possibly over-proofing. I do tend to be a little vigorous with kneading so will have to lighten up. The resulting loaves are still perfectly good for eating but not quite what I’m striving for.

One use for less than perfect loaves is to use them to make stuffing mix. A YouTube video by someone styling himself Wyyse Guy had a recipe that looked good. I made a few adjustments, leaving out the carrots and egg. There’s no need to wait for the bread go stale, you can just dry it out in the oven. As it was always my mother’s custom to add giblet meat to her stuffing mix (she used Bells Stuffing Mix for her breading), I saw a chance to use up the chicken livers I had bought at the local farmers’ market over the summer. After cooking and grinding up a few, I added them to the mix I had, along with the cooking water. Baking it all in a casserole dish produced some very pleasing results.

Well, that’s all for now. Have a good February.

Valentine's Day Heart

Year’s End: Food For Thought


Now that the year is nearly out, the Christmas bacchanalia has receded, so things are quieting down. New Years usually doesn’t get celebrated by me. I gave up on watching the ball drop in Time’s Square years ago as I found getting a good night’s sleep more desirable. With the Winter Solstice past and the chill this time of year settling in, I find myself thinking more about food.

Cooking stuff

I like cooking from scratch, something I took up when my late mother began having too much difficulty moving about. It tastes far better than prepared foods since I can make meals from fresh ingredients without all the additives which make commercial foods questionable.

The old Rival crock-pot which my mother rarely used, though a bit beat, still works and get a lot of use making soup stock, so much so that I never buy commercial soups anymore.

Rival crock pot

Making stock (or broth, I’m not sure on which to call it) is astonishingly simple. Just save up bones and skin from poultry, beef or pork. I use a zip-lock freezer bag. When I have enough collected, I thaw and place in the crock-pot along with some chopped onion and celery, add water until it’s just barely covered then turn on the pot. It has a low and high setting so I use the high setting to start with. When it reaches a simmer, I turn it to low and just leave it. Four hours for poultry, six or so for beef or pork. For bone broth, simmer for at least 24 hours with beef bones or ox-tail. Be sure your meat is of good quality.

Some people may express concern about the fat content of poultry skin or bones but if you get meat from pastured animals rather than battery raised, the fat profile is far more healthy and should not be a matter of concern for you. Fat has been demonized for so long that it’s hard to get across that it’s not the enemy. Locally produced meat, which I have access to, has far less to travel and if you have a farmer’s market near you, you can become acquainted with the farmers who raise these animals. Healthy animals translate into healthy meals for you.

Years ago, I made loaves of whole wheat bread. The loaves came out dense and chewy but good. However in the press of work and looking after aging relatives, bread making fell by the wayside. Now with food prices looking to rise, I want to resume bread making. This time I will be looking to lighter bread, with some whole wheat but enough unbleached bread flour to make sandwich breads or rolls.

You-tube is an interesting source for bread recipes and methods of making loaves as I re-familiarize myself with bread-making. As with all their how-to videos, it’s a mixed bag with some just using it as a venue for showing themselves off. Others can’t seem to hold the camera completely steady, a non-starter as I am prone to motion-sickness so a herky-jerky video is pretty much unwatchable. But more than a few do a good job demonstrating their techniques.

Now which is the best technique for making a basic loaf of bread? Well, my come-away is that they all work. Some use bread-making machines but others do it by hand, which is my preference. It doesn’t seem to matter if you knead or don’t knead. Not kneading tends to give you a rougher more artisanal type loaf, while kneading and shaping produces the traditional rectangular loaf. Ingredients may vary but basically are wheat flour, salt, sugar or honey and yeast. Sourdough can get a good rise without yeast but maintaining the sourdough starter is more work than what I want.

So, once I settle on a good recipe, I will begin baking and with any luck add to my repertoire of recipes.

bread loaf goal

Happy New Year!

ISINGLASS AND OTHER FOODSTUFFS

The local recycling station as well as the local food coop both have shelves dedicated for books people can drop off or pick up if they want. It’s a good way to acquire a book free of charge to add to your collection or return to the discard shelf if it doesn’t pass muster. I have gotten a pretty good number of free books to add to my collection in this way. The latest one I picked up is titled The Curiosities Of Food or The Dainties and Delicacies of Different Nations Obtained from the Animal Kingdom by Peter Lund Simmonds. As can probably be surmised from the long title, this was a reprint of a book originally published in 1850.

The book makes for surprisingly droll reading. The author compiles an exhaustive list of all the different types of food; birds, reptiles, mammals, fish, mollusks and even insects from all over the world (as it was in his time) along with how they are cooked (or not). With a certain amount of dry humor he describes the preparation of certain dishes by locals and leaves it to you to decide if it’s actually something you want to try or not.

One anecdote he collected from someone who had gone to China described the unusual presentation of a covered dish, unusual because dishes were usually served uncovered at Chinese meals. The dish, when the lid was quickly removed, proved to contain dozens and dozens of live baby crabs which proceeded to make their escape while guests snatched them up and devoured them. The visiting gentleman was game enough to grab a few, pronouncing them ‘soft and gelatinous’ (but didn’t indicate if they tasted any good) but stopped when he got a painful claw pinch on his lip from the third. I’ll pass.

Baby crab

After coming across such disconcerting entries as how delicious Passenger Pigeons are and that South Africans occasionally dined on quagga steaks, I moved onto the section covering fish and came across a reference to isinglass. While I had heard the word before, I had just assumed it was some sort of glassware. Turns out, it’s actually a product made from fish.

Isinglass

Isinglass is a substance created from the dried swim bladders of fish. A form of collagen, it can be used as glue, but also as a clarifying agent in wine and beer. Once processed, it has no fishy flavor (which is why your beer doesn’t taste fishy) and has been used for thousands of years. In Roman times, it was used as an ingredient in patching up head wounds and street magicians would coat their feet with it before doing their fire-walking tricks. In the Middle Ages, it was used to help gold dust adhere to manuscripts being illuminated.

Vegans may wail about dried swim bladders from fish in their beer but there are alternatives, of course. Whether they are a tasty substitute or not, I’m not able to judge as I don’t drink. But that’s just a personal choice which has nothing to do with obsessing about possible animal bits in any of my food. In fact, if you read some of the information online, there’s actually not much of anything that’s totally free of insect contamination, especially with the vast amount of food processing done by agribusinesses. Read too much of this stuff and you’re likely to wind up not eating much of anything. Ignorance really is bliss in this case.

Still after reading Mr. Simmonds book, it’s apparent humans will eat pretty much anything that doesn’t eat them first. No matter what we pop into our mouths, adding extra flavor to our cuisine is important. Salt, herbs, spices, sauces, gravies get added in varying amounts to perk up a meal. In ancient Rome and around the Mediterranean, the flavoring of choice was something called garum. This is a fermented sauce made from fish parts. The production of the sauce was a reeky process, causing its makers to be banished to the edges of cities but once the sauce finished its fermentation process, its flavor became subtle and mild (and presumably not as reeky). Enthusiatically embraced by most Romans, it occupied much the same place in cookery that garlic does today.

garum sauce

Frankly I think I’ll pass on both but I’m probably just being fussy.

A condiment that my mother’s father was fond of was horseradish. He grew it himself and ground it up to serve as a little side dish for himself at dinnertime (no one else was willing to touch the stuff apparently). This turned out to be a recipe for disaster (of a minor sort). My grandmother was in the habit of serving mashed potatoes in a side dish as well instead of directly on the plate. One fine day my grandfather was lecturing the kids about something and eating mashed potato while he did so. My mother says at one point he mistakenly took a heaping spoonful of horseradish instead of potato. The kids all watched in fascination while he did this, no one shouting a warning to poor old Granddad. Of course, there was the inevitable explosion (*@#&, Why didn’t somebody say something?). I smell payback here somewhere, I think.

Horseradish root

That’s all for this month. Bon Appetit!

Return of the Space Bats and Random Thoughts about Storytelling

For those who like to read John Michael Greer’s blog The Archdruid Report, the Space Bats contest has become nearly a yearly ritual. The challenge that John gave his readers was to come up with plausible stories placed in the near or far future showing what life after Peak Oil might look like. Many (including myself) took up the gauntlet. As the readers of his blog tend to be well educated and thoughtful, the submissions have been coming fast and furious, leaving an embarrassment of riches in terms of literary efforts. The rules dictate that there must be no magic or deus ex machina ( which is what the term Space Bats refers to) that would save generations in the future from the consequences of our mistakes. Characters in the stories must deal each in his or her own way with what the world we left them can or cannot provide.

Last December the Archdruid once again issued his space bats challenge, this time asking for stories which don’t obsess over the process of collapse or cling to the cultural myth about the onward march of ‘progress’ which allegedly will lead us to our destiny somewhere out in the stars. Instead he wants stories that show neither progress nor collapse but simply life as it is likely to be; just people going about their lives under the constraints of the legacy we have left them, building homes, having families, quarrelling with their neighbors, etc.

I had already been in the process of writing a story when John laid out his latest guidelines and began tweaking it accordingly. The future world the new story is set in is basically the same future I portrayed in my original submission to the last Space Bats contest. I borrowed elements from the first story and reworked them, hopefully creating a more dynamic tale as the first was in the form of a letter being written to a friend. After I had the new story pretty much fleshed out, I found myself writing a second tale that’s a spinoff though the events in An Even Trade actually take place prior to the events of The Doctor Who Went Over the Mountain.

One element I created and was dying to put into the original story but couldn’t find a place for is Saint Appleseed. How an eccentric pioneer nurseryman, a practitioner of Swedenborgian , later a familiar American folktale figure, becomes transformed into a Santeria Saint is something I leave to the imaginations of my readers. Over the years there have been many American folktale characters; Davy Crockett, Paul Bunyan, John Henry; some fictitious, others real people with myths accreted to them. They often reflect something about their times. Davy Crockett embodied the efforts of settlers to ‘tame’ the wilderness that they saw. Another, the character Mike Fink, was a brawling, boasting river man who, as a product of the Ohio and Mississippi steamboat commerce of the nineteenth century, flourished briefly but as times changed eventually became largely forgotten except by folklorists. Others like George Washington, our first President, are better known to modern readers. As a significant historical figure Washington attracted any number of apocryphal stories such as the chopping of the cherry tree and tossing a dollar coin across the Potomac. Oddly enough Abraham Lincoln doesn’t seem to have attracted the kind of improbable stories one sees attached to Washington or Crockett. The tales attached to him are more mundane, even homespun. Time may well be a factor here. Leo Tolstoy wrote a moving assessment of the President’s character and gave an account of how Lincoln’s reputation had arrived at a remote location in the Caucasus Mountains and was already undergoing a mythologizing by the local people.

Much of the older tales are outgrowths of the European cultures that set root here over the past four centuries. The growing Latino population has brought their own folklore. La Llorona or El Chupacabra are legends both of ancient and recent origins working their way into American culture. Asian-Americans, African-Americans and Native Americans all have their own tales which have been added to the mix.

Many of the colorful figures we are familiar with, will probably vanish into the past as current cultures wither away or fragment to be replaced by new ones. Others will persist perhaps in a form no one today would recognize. Some of our beloved tales may endure into the future, others likely won’t. Commercial success is no guarantee of durability. The Lord Of The Rings is too large and complex a tale to enter into the pantheon of North American folklore. Harry Potter in spite of his current popularity will certainly be forgotten. But I do think future story tellers will entertain their audiences with the magical tale of how a young girl and her little dog were swept into a mysterious land over the rainbow by a tornado, where they had adventures, made friends with strange beings and battled a wicked witch. Dorothy resonates with us as Harry does not.

Abraham Lincoln and Thomas Edison, while not folkloric characters for Americans today may well become so in the future as people look back in nostalgia at times they perceive as somehow more noble or inventive than their own. As people struggle with environmental degradation, John Muir, the naturalist and advocate of preserving wilderness, might become a legendary character with a suite of folktales for listeners’ use to guide their own efforts in preserving what’s left. Johnny Appleseed may get refurbished as an agricultural figure representing a more sustainable way of farming. Paul Bunyan, a relatively modern folklore figure, may be reworked into a preserver of woodlands rather than a chopper of them.

On a darker note, figures such as Satan and the AntiChrist may get commingled with more recent evildoers such as Hitler, Stalin or Pol Pot by future oral tale tellers becoming transformed into frightening beings people use to represent the darker side of themselves. Corporations might become bogeyman fabrications for threatening obstreperous children with to make them mind. Tales of nuclear weapons and their use will become tales of dreadful sorcery gone badly wrong.

Writers can speculate and write tales about what stories people of the future will consider important parts of their culture. Any future folklore will reflect the times and current concerns, as folklore has always done. The characters populating such tales will likely be famous people whose lives are recalled and embroidered on (Think King Arthur who started out as a minor warlord). They may be people we are familiar with, or people not yet born (depending on how far in the future your tale is set). Since there’s just no telling what stories and characters people will cling to in order to give their lives meaning and order as the downhill slide of current civilization speeds up, the only limiting factor is your imagination.

JohnnyAppleseed_A