"Old fashioned" Foods You Admit you Like
Replies: 207 - Last Post: Oct 10, 2012 3:57 PM Last Post By: Fieldgate
Oct 9, 2012 11:23 AM
Oct 9, 2012 11:28 AM
That's been one of my favorite sandwiches ever since I was a kid. We're still getting good fresh tomatoes here- I've been buying beautiful pineapple heirloom tomatoes for the last few weeks. They'll be gone soon, the ones I got last weekend weren't quite as good as they have been.
Oct 9, 2012 4:54 PM
Oct 9, 2012 10:56 PM
183I see it was Kerouac who mentioned the cooked leeks in salad. It's quite common in France but you use only the white parts and dress with vinaigrette.
I also like tomato sandwiches with mayo but here too it's the end of the best summer tomatoes.
Oct 10, 2012 12:26 AM
184Pt'cha: cold calves' foot jelly with hard cooked eggs, made with lots of garlic. Never had it but would definitely try it.
Recipe courtesy of Gil Marks
Originally published in the “Encyclopedia of Jewish Food”
2 calf’s feet (2-21⁄2 lbs.), cleaned and cut into 2-inch pieces
2 medium yellow onions, sliced
2 cloves garlic
2 tablespoons white wine vinegar or fresh lemon juice
11⁄2 teaspoons table salt
1 teaspoon whole black peppercorns
7 cups water
8 cloves garlic, minced
3 hardboiled eggs, thinly sliced
Place feet in a large pot, cover with cold water and bring to a boil; boil until scum rises to the surface, about 10 minutes. Drain off water, rinse feet.
Place feet, onions, garlic cloves, vinegar, salt and pepper in a clean large pot. Add fresh water to cover by 1 inch. Bring to boil, cover, reduce heat and simmer until meat falls off the bone, at least 4 hours.
Remove bones from pot; remove any meat from bones, and chop. Discard bones. Strain the liquid; stir in the meat and minced garlic.**
Pour mixture into shallow 2-quart pan or 9-by-5 loaf pan. Arrange egg slices over liquid. Cover with plastic wrap and refrigerate until firm, at least 8 hours. Serve chilled and cut into pieces.
Oct 10, 2012 4:16 AM
Oct 10, 2012 5:10 AM
186My only quibble with the recipe at #185 is this: When it lists "2 calf’s feet (2-21⁄2 lbs.), cleaned and cut into 2-inch pieces," it fails to tell you that you should not discard the bones. It's not until you get to the end of the recipe that you are told "Remove bones from pot, remove any meat from bones, and chop." Maybe any Jewish grandmother would have known that you needed the bones in order to produce the gelatin, but what she took for granted might have to be spelled out for today's cook.
That omission reminds me of a column about a Jewish food that appeared in the New York Times some years ago. The author's grandmother dictated a recipe to her, but said nothing about cooking time. The author asked "And how long do you bake it?" Her grandmother's reply: "Nu, until it's done!"
Oct 10, 2012 5:22 AM
187NA @ # 187: This is an alarming development. Are we expected to read the recipe through to the end before starting?
Oct 10, 2012 7:18 AM
188NA - yup, that sounds like my grandparents and some of my aunts and uncles.
Oct 10, 2012 7:50 AM
189My grandmother's famous cake recipe, as I got it, did not bother to mention that you separate the eggs and beat the whites. Any cook would know that. You had to get to the end to discover "fold in the whites." Then you baked it in a "slow oven" until it was done.
Oct 10, 2012 8:12 AM
190This place still does tomato aspic, on the side of their chicken salad sandwich.
"Slow" or "moderate" or "hot" was about all you could say with coal ovens, I imagine. And cakes are still done when they're done. Would you look at the clock or at whether an inserted toothpick came out clean and dry when deciding whether a cake was done? The humidity in the air affects flour even if you weigh it; no two eggs are exactly the same size or age; etc.
Pies are a lot more forgiving, which I imagine is why people said "easy as pie."
Oct 10, 2012 8:31 AM
Oct 10, 2012 8:33 AM
192I actually researched cake baking theory, looked at a lot of similar recipes, interviewed my aunts who remembered helping Grandma, and did a bit of trial & error to get a usable recipe. I even adapted it for a food processor, because the butter & sugar have to be really creamed, which is a pain even with an electric mixer. (Remember old cake recipes and cake mix directions that would say "cream butter and sugar for 5 minutes with a mixer or beat 400 strokes by hand"?)
Even then, I had to put in the caveat "start checking after an hour and keep checking until it's done." The "slow oven" turned out to be 300F.
Speaking of "400 strokes," does anyone make beaten biscuits?
Oct 10, 2012 8:37 AM
Oct 10, 2012 8:53 AM
194I've made beaten buiscuits, and have had them made by others. I don't think they're very good. My theory is that the process developed as a way to make edible biscuits with the smallest amount of shorteninng possible. But if Mr Sasha likes hard tack he may well like them.
If you scroll down to 12.03.10 here there's a good radio story about a Maryland family that gathers every year for the biscuit beating and baking.
I cream butter and sugar by hand. It's therapeutic.
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