White Trash Cookin' fer me friends

WHITE TRASH COOKING

By: Ernest Matthew Mickler

“She don’t know me from Adam’s housecat.”

–Nelda Welch, Hot Coffee, Mississippi

You asked for it!

For Natasha: I could find anything with CoCola but I thought you’d enjoy this.

FRIED SQUIRREL

Make sure all the hair is cleaned off the squirrel. Cut it up. If it’s old and tough, put it in the pressure cooker for about 15-20 minutes.

Salt and pepper it. Cover with flour and fry in a cast iron skillet on a medium fire until brown and tender. This is a real sweet meat.

You can smother a squirrel just like a chicken.

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DarkSculptures: I found possum but I though you’d like this better.

BUTT’S ‘GATOR TAIL

The only place you can find alligator is near the coast or the inland swamps in the South. So if you’re lucky enough to get a holt to an alligator tail, there’s a section about a foot long just behind the back legs that’s tender and juicy. You cut it in sections at the joints just like you would a pork chop. Salt, pepper and flour each piece of tail and then fry in hot grease until golden brown. Or you can barbecue it with Bosie’s Barbecue Sauce (Page 49). He had alligator in mind when he concocted it.

If you haven’t eaten ‘gator tail before, you’re in for a surprise. It’s gonna taste a little bit like chicken, a little bit like pork, and a little bit like fish. It’s so good, you’ll wanna lay down and scream.

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And my favorite…

PORE FOLK SOUP

For a light supper, crumble soda crackers in warm milk. Salt, pepper and eat with a spoon.

Oh yeah, this is vegetarian too, fer y’all.

Hooka tooka my soda crackers?

Does yer Mammy chew tobaccer?

If yer Mammy chaw tobaccer then

That Hooka tooka my soda cracker?

[Via http://dayner.wordpress.com]

Sicilian Spaghetti

Sicilian Spaghetti Ingredients

• 1 pound spaghetti
• 4 tablespoons olive oil
• 3 cloves garlic, crushed
• 1 (2 ounce) can anchovy fillets, chopped
• 1 cup fine bread crumbs
• 1 cup chopped fresh parsley
• ground black pepper to taste
• 4 tablespoons freshly grated Parmesan cheese

Directions

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, in a medium skillet, heat olive oil over medium heat and add garlic and anchovies to cook for about 2 minutes; stir constantly.

• Stir in breadcrumbs and turn off heat. Add parsley and black ground pepper; mix together.
• Toss anchovy sauce with hot pasta and sprinkle with cheese; serve.

[Via http://coooooking.wordpress.com]

Pleasant Surprises.

Finished work, picked up Jim from the dentist, picked up Kev, went home to dash aorund making dinner before I go back out for one more lesson. Imagine my surpise to find Sunshine home. The shopping had been delivered by the co-op, she’d put it all away, had started dinner and was busy whipping up a Gawd I love that girl.

The cheesecake is a trial run, she wants to whip up a perfect one for Big Love 2 because they are approaching the sacred 7 month mark.

I was a little surprised the other day to find a book on the table titled, ” How To Please Your Lover’. When I faux casually asked whose it was, Sunshine claimed it. I was even more surprised to discover it’s a cook book, full of heart-shaped fondant cream stuff that one’s lover will drool over apparently.

Then Doris got me when she stated that she has decided which High School she wants to go to. In fact she decided about 10 years ago because there is only one High School in the district with a girls soccer team, but seems she is nixing that plan and wants to go to a school that specialises in cooking.

I blame myself, my food is clearly so fabulous, my fine young women have been inspired by me and the magic I make in the kitchen.

[Via http://missbehaving.wordpress.com]

67/365

Yesterday we had homemade tortillas for dinner. They were delicious. In fact, my husband thought it would be a good idea to have fresh tortillas every Sunday. I told him I would be happy to show him how to make them

I thought I would share how we came to making our own tortillas. When I taught first grade we studied Mexico. As a culminating activity we had a fiesta and all the kids brought a dish to share. The day before the fiesta my teammate told me, “oh yeah, and I usually make tortillas with the kids.” So being the easy going person I am, I asked her if she had a recipe, no big deal she sprung this on me the day before we were supposed to do it. She didn’t, the one she used before didn’t produce good results the year before so she was going to “wing it.”

Now I am all for “teaching in the moment” and what not, but not when it involves a hot pan, messy dough and six year olds. Not to mention I was 5 months pregnant at the time too. So I decided to for go the tortillas, besides I hadn’t even mentioned them to the kids.

The fiesta was great and my teammates tortillas were a disaster. Afterward I decided to be prepared for the next year and I found the simplest recipe I could and practiced at home. Well, the recipe is simple and it produced such good results we continue to use it to make our own tortillas. And I have a great, kid friendly recipe for when I go back to work.

Homemade Tortillas Recipe

Here are a few in the process photos too.

Resting dough balls.

Pressed out by hand.

In the hot pan.

[Via http://thecraftypepper.wordpress.com]

Martha Mondays - Chocolate Marble Cake with Chocolate Ganache

Megan chose this chocolatey delight which means that for another weekend I had to eat something naughty – it was such a struggle!

I had never made marble cake before as I always thought that it would be too hard to make, but in fact, the recipe was easy to follow.  However, even though this was a chocolate cake I was surprised at the amount of butter (8oz) and eggs (four of them).   My cake cooked in the hour, and although I left it to cool, a piece remained at the bottom of the pan, so I ate this warm (it was good).

 

I had trouble with the ganache as my chocolate wouldn’t completely melt.  Instead I used a little more warm cream and then mum took to stirring it over a pan of hot water. 

 

Dad doesn’t eat chocolate cake, so mum and I tried this.  We found it to be too chocolately (which shouldn’t be surprising as this was a chocolate cake!) but I used dark chocolate (UK chocolate is different to US chocolate in both taste, and description).  I think if I made it again I would use a combination of milk and plain chocolate.  However, I am sure that everyone at work will love this cake on Monday.

[Via http://perfectingpru.wordpress.com]

Perspectives on Culinary Tours

Whether you are an aspiring chef or simply an epicure, culinary travel promises the opportunity to truly savor your vacation. This growing trend of experiencing authentic cooking and dining around the world allows you to broaden your education and your palate at the same time. What a decadent way to travel!

The genre of culinary travel includes trips that focus on learning to create local dishes, those that emphasize tasting and wine pairing, and everything in between. As you can see, there are many options available. Let this TRO report assist in your planning, as it will provide you with the basic recipe for culinary travel. With it, you and your travel consultant are sure to cook up the perfect culinary adventure!

The most important consideration in planning your culinary vacation is whether you want to learn traditional recipes and cooking techniques, or if you’re more interested in enjoying the end result. Those wanting a strictly educational experience might enjoy cooking alongside famous chefs in renowned cooking schools. If dining inspires you, perhaps you would prefer the company of a learned chef as your guide. Or maybe you would like just a taste of culinary arts in your trip, as you explore other cultural aspects of your destination. The more consideration given to these issues before contacting a tour operator, the more efficient the planning process will be and the quicker you’ll be on your way.

If cooking is your passion, think about attending a cooking school, many of which boast award-winning chefs as instructors. If you go, you will have to consider your level of expertise to ensure pairing with courses that suit your abilities. The less experienced might learn more through hands-on instruction, while advanced students may feel confident in attending cooking demonstrations. You can even choose to learn a particular specialty such as pastry making. Wine schools are also a popular choice, offering classes on wine making, history, appreciation and pairing with foods.

For those interested in learning to cook according a country’s customs but want to spend a little less time in the kitchen, a cooking tour may be the best bet. Along with culinary classes, these tours are peppered with visits to wineries, vineyards, superior restaurants, and local markets and food producers. With some tours, you will travel to different cooking schools to take classes. Others offer the more intimate experience of attending the kitchens of various celebrated chefs.

Culinary tour guides, many of whom have backgrounds in history and/or cultural anthropology, will tell you the history of indigenous dishes, offer guidance while dining with you, and even provide cooking instruction. Your tour may be guided by an actual chef, or may enlist the services of two guides: one culinary and one cultural. Your guide should be bilingual, even if those providing the cooking demonstrations are not. And of course, if you would like to design your own culinary dream vacation, chef guides and cultural guides can be hired on an individual basis – the possibilities are endless!

Most cooking tours will accommodate travelers with every level of experience. However, general kitchen knowledge is expected. Before you go, ask your travel consultant if class participation is mandatory, or if you may merely observe. You will also want to inquire about attire. Cooking classes are generally casual, but more sophisticated dress may be necessary when dining out. You may also want to find out whether recipes will be provided after the demonstration.

Your tour operator should be able to accommodate any dietary needs regarding meals. However, the meals prepared during cooking classes, unless the class is designed and taken on an individual basis, are usually determined by the instructor and cannot be changed upon request. There are tours designed for vegetarians, which usually take place in Asian countries. Thailand, for example, boasts an annual vegetarian festival.

If you are more of a gastronome, you will want to take or design a tour that focuses on the pleasures of dining. Many culinary travelers maintain that there is no better way to learn about a culture than by sampling its traditional dishes. Such tours often include the excursions mentioned above, as well as more standard tourist attractions such as museums and art galleries. Certain tours allow more time for exploring the towns in which you stay. There are also more active tours, which incorporate such activities as hiking, painting and language instruction. These tours also provide a good option for those wanting to dine independently.

Not surprisingly, the most popular destinations for gourmet vacationing are Italy and France. Tasting tapas in Spain is also en vogue. When visiting these popular regions, the earlier you make your reservation, the better. But Europe isn’t your only option. You may enjoy a culinary cruise to the Caribbean, or take a chef-guided tour of Mexico. For the more adventurous, culinary tours are offered in such exotic locales as Morocco, India and Vietnam. For those looking for an experience closer to home, consider becoming a barbecue connoisseur in West Virginia or cook up some Creole in Louisiana.

Travelers may also take a culinary vacation by means of a food festival. The Netherlands boasts an international food-tasting festival every August, and Georgia is home to the annual Vidalia Festival. If you appreciate good beer as much as good food, Oktoberfest is certain to leave you hoppy.

The cost of a culinary vacation varies widely. The biggest factor in determining the price of your trip is whether you opt for a package tour, which generally means sharing your travel experience with other culinary enthusiasts. Most culinary tours are packaged at a fixed price that includes daily classes, meals, excursions, accommodations and ground transportation. You will be responsible for making your own travel arrangements to the school or destination, a task with which your travel consultant can greatly assist. The cost of your trip is further determined by the country visited, the extent of teaching provided, the quality of restaurants enjoyed, and the number and nature of excursions taken.

Accommodation is also a factor. Luxury and high-end hotels are a more expensive option. Staying in a countryside villa may not be as posh an experience, but the relaxation granted by fresh air and lush landscapes could prove to be priceless. Work through the options with your travel consultant. The more clearly you state your own preferences, the better your travel consultant can work with the tour operator to properly accommodate you and your traveling companions.

When pricing your stay, remember to take into consideration any Value Added Tax (VAT) levied by many countries in Europe and elsewhere. Because VAT is often as high as 20% of the cost of an accommodation or good purchased, the amount is often not insignificant! Many travelers assume that VAT is refundable. However, this is typically not the case for services such as transportation, accommodation, food, gas or any other goods or services consumed within the country itself. Ensure that the price you are quoted includes all taxes and other fees.

Sound too good to be true? It’s all for real and with a little planning a culinary vacation can be an absolutely wonderful way to garnish your next trip away from home.

Content courtesy and with the express permission of Travel Research Online.

[Via http://celebrationsint.wordpress.com]

Dividing by zero with the Jet City Gastrophysicistsistsistsitstists

A few weeks ago I received an e-mail from a dude named Jethro that was addressed to me and Scott from (Seattle Food Geek). Jethro asked us if we knew if there was a club or group of people that would like to do experiments with food.  Who the hell knows…..let’s start one, is the conclusion we came to.

Tonight was our first meeting. I felt like I was going to a dungeons and dragons meet up but instead of thousand sided dice and more pimples than I know what to do with I brought as many books, equipment, and cool ingredients  as I could possibly carry over to Jethro’s house.  After lugging around 50+ lbs. of books I said, “alright meeting is my place next time….haha”. Get back on track….

So we met up and I am happy to report that I have found another group of people that have a crazy addiction for food just like me.

Our first experiment was a spherification of rootbeer (pictured above).  It took a little work but we got to a few shapes we were looking for.  Now we have to focus on flavor, thickness of sphere, and if we need to introduce flavoring components to give us a much more intense rootbeer flavor.

Next up was a spherification of blueberry juice. We fooled around with it a little bit and finally find what we were looking for.

We were missing a few key pieces of equipment but I think the next time we meet up we’ll have that addressed.  This is extremely exciting for all three of us.  I think there is a lot bad press with this type of cooking but really at the end of the day it’s about fun. Each little sphere that came out was like receiving a Christmas present.  Now we just have to make those little Christmas presents taste good.

Even if we have a bunch of failure we still have a cool name:   Jet City Gastrophysics.

Eric

I would go into more detail about what we did but the first rule about food science club is that there is no food science club.

Rootbeer noodle……

[Via http://ericriveracooks.com]