Octopodial Chrome

I’ve added a pastry recipe to my bachelor recipes. It’s pretty good—I use it whenever I’m cooking for folks who don’t like lard.

I just discovered a source chocolate guns, ammunition and grenades. Christmas gifts for all my friends…

I added my recipe for sweet cornbread to my bachelor recipes.

Josh Kurz reports on why some people hate coriander so much. He calls it cilantro, which is of course not the proper English name for it, but it’s otherwise a good article.

Yup, everyone’s busily rediscovering the joy of lard. Unlike synthetic shortening, it has no trans-fats. Its saturated fats do not impact blood cholesterol. It’s superior to butter and olive oil for cooking and pastry making.

Just watch out for the supermarket lard: most of them are partially or wholly hydrogenated, which means that the lard does have trans-fats. Dumb dumb dumb.

Heinz has developed a ketchup cake in order to celebrate its Canadian centennial. Apparently it tastes a lot like carrot cake. I kinda want to try it…it’s just too crazy not to!

I added banana pancakes to my list of bachelor recipes. Tasty stuff!

CNN has discovered probiotics (that is, supplements of beneficial microbes). It seems to me that rather than taking supplements of saccharomyces cerebisiæ boulardii, one could just drink beer brewed with it; rather than taking supplements of lactobacillus acidophilus one could just eat sauerkraut. Or pickles. Or sauerkraut and pickles. With sausages (dry sausages are alive—how many people know that?). And a beer.

Or you could, you know, pop pills. ’Cause that’s healthy.

Joel Stein argues that the majority of nut allergies are an affliction of the idle rich. Roughly 4% of the population has a real food allergy; roughly 25% of parents believe their children have food allergies. Notably, according to a social scientist, We don’t see this problem much in African American or poor communities. So there’s something going on here. We don’t see them in Ecuador and Guatemala.

I suspected as much.

I just found a review if Fat, a wonderful new cookbook in four sections: butter, lard, poultry fat and suet/tallow. It sounds tasty.

Hat-tip to jackdied.

An elementary school in Georgia has banned sugar from its premises for a decade. Not only that, but every morning has a full hours of vigourous exercise and the students are taught proper nutrition.

Within six months of the sugar ban, students misbehaved 23 percent less than before and reading scores improved 15%.

Mens sana in corpore sano.

I made coffee ice cream this past weekend. It’s a great recipe, but is a lot of work. If I make it again (and I probably will) I’ll make more than a quart. Man, it was good stuff.

Michæl Pollan has some nontraditional advice on how to be healthy: eat food; not too much; mostly plants.

The full article is actually a wonderful examination of how nutritionism has damaged the American diet. Instead of eating healthy food, we flock to unhealthy food with a few extra nutrients added. Believe it or not, removing fat or adding oat bran or fibre does not a healthy product make.

Our own public servants are of no use, for they are to beholden to the producers. Pollan details how back in 1977 the federal government was to have released a recommendation to reduce consumption of meat; due to pressure from the cattle industry, the recommendation was instead choose meats, poultry and fish that will reduce saturated-fat intake, which is not at all the same thing. It’s much like advising choose a method of driving which maximises leg and arm motion instead of just saying exercise more.

Fortunately, Pollan also offers some good advice: eat food; not too much; mostly plants. Eat real food, not manufactured food products. Processed food-like substances trigger our taste sensors, but there’s no there there: they don’t actually contain the substances we need to survive. Avoid them, and you’ll be better off. Don’t eat too much food; gluttony is a sin for a reason (actually, all sins are sins for a reason, but that’s another blog entry). Eat mostly plants: they are chock-full of nutritious goodness. Meat’s good stuff too; you should have meat in your diet. It’s tasty, and it’s a good way of getting certain proteins in a hassle-free manner. Livestock can be an excellent way of eking out subsistence from barren grassland; some animals, pigs in particular, are excellent mechanisms for turning garbage into food. But too much meat is most definitely not what the doctor ordered. If you want my advice, do as the Church teaches and abstain from meat Wednesdays, Fridays, during Lent and Advent (there are several other fasts, but those are the big ones): you’ll cut your meat consumption down considerably, but you’ll still get what you want and what you need. Plus, self-discipline is a virtue.

Eat food. Not too much. Mostly plants.

The stupid word of the week is flexitarian. It means a vegetarian who eats meat. In other words, someone who eats vegetables and meat. In other words, a normal person. It’s possibly the stupidest word I’ve ever heard.

It’s actually not a stupid concept, just a stupid word. The idea is that there’s no need to eat meat at every meal, or even every day. Which is cool. I don’t eat meat on roughly half of the days in the year—this is a Good Thing IMHO. But it’s a dumb word.

Eating food that’s in season is definitely cheaper than eating whatever you like (it’s cheaper to ship raspberries from the next state over than from Chile). Some people think that it may even be better for you. I don’t know if that’s true, but I do know that it’s pleasant to live life according to the cycle of the year and not according to my own whims. There’s an element of anticipation when a food is about to come into season, a rush to pick, enjoy and preserve it once it’s ready, and a spot of sadness when its course has run. I’d even go so far as to argue that there’s a moral dimension to it: God designed the plants in our world to be eaten and enjoyed in a particular order, and we adhere most closely to His plan when we follow that order. Mind, it’s not exactly sinful to eat strawberries in December, but it’s better to eat them in May.

The Food Network has produced a partial lists of fruits & vegetables by season. It’s a good start to living life the way we were meant to.

A pair of Boston-area men are campaigning to replace paper cups with mugs at coffee shops. It makes sense if you’re a frequent coffee drinker: bring a mug every day instead of throwing away a paper cup daily.

The New York Times has an article about chefs coming to terms with the ethics of meat-eating. My own perspective is that it’s important not to lose sight of the fact that an animal is a living, breathing creature which should be treated well; it’s also important not to lose sight of the fact that it is, when all is said and done, an animal and not a man. Animals should be treated ethically; they should be raised well and slaughtered in an appropriate manner.

I think that it’s very valuable to kill my own food from time to time in order to remind myself of what meat-eating means. There’s nothing wrong with eating flesh (after all, our Lord did it), but it should be done appropriately.

From CNN comes this list if bad foods which are actually good: red meat; ice cream; eggs; pizza and Canadian bacon. Taken in moderation, all actually help one lose weight.

A British physician claims that mediæval men had better diets than their modern descendants. This isn’t exactly surprising, to tell the truth, but it is nice to have confirmed. If you’re interested in details of mediæval cooking, I can recommend the following books:

Pleyn Delit

Pleyn Delit is the first mediæval cookbook I bought, and it’s an excellent one. All recipes are presented in two versions: the exact original (in Middle English, vulgar Latin, Old French or whatever) and a modern redaction. Having the original there enables one to do one’s own redaction if the modern one is unsatisfactory, or if one suspects it makes some unwarranted assumptions.

Take a Thousand Eggs or More

Another very good one in two volumes. The first volume consists of original recipes and redactions, the second of original recipes only, the assumption being that the reader will have gained enough skill with Volume I to do his own work with Volume II; this is a great scheme and one which I heartily approve of. This makes the perfect gift for the mediæval cooking enthusiast on your list.

The Medieval Kitchen: Recipes from France and Italy

My mother gave me The Mediæval Kitchen (for Christmas, I believe) and before I opened it I was afraid that it’d be something execrable like Fabulous Feasts (which has set back living history a generation with its recipes full of New World ingredients); I was pleased to discover instead that my mother had done her research and found a book whose authors had done the same. It’s really good, with lots of recipes and historical notes. I’ve it sitting on my coffee table right now.

Hat-tip to my brother Tom.

It sounds disgusting, but it could work: bacon chocolate chip cookies. Sounds like one of Hervé This’s ideas.

Blog Sober has a record of making homemade bacon. I really, really, really want to do this. Bacon may not be good for one, but it tastes oh so good.

I’m pretty good at doing things myself: I brew beer, sew historical clothing, grind wheat into flour, bake bread from the same flour, make various pickles (including sauerkraut), cook my own food, make my own soap; paint my cabinets; replace my plumbing and so forth. I’d never made jam, for some reason thinking that it’s some difficult task. Inspired by a cookbook I’ve been reading, I decided to make a batch.

Egad, it’s easy. As in, I don’t know why I haven’t been making it all my life. I don’t know why my mother ever bought jam. I don’t know why anyone would buy jam.

Here’s how to do it. First get six cups’ worth of washed, peeled, cored, roughly chopped &c. fruit, berries or what-have-you, three cups of sugar and the juice of a lime or lemon. Mix these together in a pot over medium-high heat until the fruit starts to give up its water and the sugar is completely dissolved. Turn the heat down to medium-low and let cook for at least half an hour. Every fifteen minutes thereafter, pour a bit of the cooking liquid onto an ice-cold plate and refrigerate for two minutes: once it’s gelled, the jam is ready. If it hasn’t gelled at the half-hour point, add in another cup of sugar and cook down for at least another 15 minutes, maybe longer. Seal up in self-sealing jars, invert for at least fifteen minutes, then turn upright, make sure the seals are tight and stow. As long as the jar dimples are sucked in, they’re sealed.

Yes, it’s really that easy. It’s insanely easy. The hardest part is peeling the fruit (which can be helped along by parboiling for a minute, then rinsing in cold water). There’s no reason one shouldn’t have one’s own fresh & pure preserves. My first batch was peach and the second was apricot-pear (I had to add some pear because I didn’t buy enough apricots). They are both stunning.

I looked up the difference between jam, jelly & preserves. It turns out that a jelly is made with fruit juice and sugar; a jam is made with crushed or pulped fruit and sugar; preserves are made with chunks of fruit and sugar syrup. Now you know—and as G.I. Joe taught as, knowing is half the battle.

The New York Times offers 101 10-minute recipes. Some decent stuff here.

The New York Times has an article on getting a basic kitchen setup. The full article has information on what’s important, what trade-offs to make, when it’s worth buying extra and when it’s not; here’s the basic list of items:

• 7 qt. saucepan
• 3 qt. saucepan
• 1 qt saucepan
• pot cover (for above)
• 10 in. nonstick frying pan
• 14 in. steep-sided skillet with handles
• 13x18 in. sheet pan
• loaf pan, nonstick
• roasting pan
• 1½ qt. mixing bowl
• 3 qt. mixing bowl
• 5 qt. mixing bowl
• measuring cup
• 6 in. strainer
• vegetable peeler
• skimmer
• 14 in. colander
• 2 wooden spoons
• slotted spoon
• 13 in. solid spoon
• bread knife
• 8 in. chef’s knife
• paring knife
• heat-resistant spatula
• 9 in. tongs
• 12 in. whisk
• 6 oz. ladle
• 12x18 in. cutting board
• instant-read thermometer
• can opener
• mandoline
• grater
• salad spinner
• food processor
• coffee/spice grinder
• whetstone
• measuring spoons

I have most of this stuff, and most of it’s useful. I think I have a skimmer somewhere, but I’ve never used it—frankly, a slotted spoon works just as well IMHO. I have no idea why one would need a thermometer for cooking; somehow mankind managed to survive for millennia without thermometers. I do have a floating thermometer for brewing, and a clip-on for cheesemaking, and a meat thermometer which I don’t think I’ve ever used. I think I have a whisk, but I don’t really have much call for it. I don’t see the point of a mandoline: I can cut with a knife, after all.

I’m thinking that maybe a food processor would be handy, but again: somehow I’ve lasted this long without one, and our race has survived even longer without them. Cooking for one is pretty quick as it is, after all.

One thing he doesn’t mention that I have is a hand mixer. Honestly, though, it’s not worth much: mashed potatoes can be made by hand, without electricity. The mixer has bread kneading attachments, but I always knead by hand anyway—so what’s the point?