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The Food Almanac: Friday, May 3, 2013

The Food Almanac: Friday, May 3, 2013


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Annals Of Restaurant Extinction
Today in 1978, a citywide flood shut down most of New Orleans after over a dozen inches of rain fell in a few hours. The May Third Flood was considered a modern high-water mark until Katrina made it look insignificant. May Third and another flood nearly as bad a year later forced the closing of T. Pittari's Restaurant, after over eighty years. Pittari's was on Claiborne near Napoleon, one of the lowest points in the city. It moved to Mandeville, but didn't make it long there. Now it's an article of nostalgia.

Today's Flavor
This is National Pannee Meat Day. Like most other Orleanians of Baby Boom age, I grew up eating panneed veal, chicken, and pork. Enough of it to have an article of faith on the subject: even cardboard is good panneed.

Pannee meat is a thin, pounded slice of meat (usually) or almost anything else. The first steps in the preparation is to coat it with flour, pass it through egg wash, and then coat it with seasoned bread crumbs. The panneed item then is fried in about a half-inch of hot oil for a minute or two on each side, drained, and served still sizzling. The classic accompaniment is pasta bordelaise, although it goes with almost any vegetable or starch except other fried things.

Pannee veal is universal in Italian restaurants, where it's often called veal Milanese. The word "pannee" probably refers to the breaded aspect of the dish, but it's also been proposed that it's the pan you cook it in that's noted in the name. Nobody really knows. Some controversy exists about the spelling. The word appears in very few cookbooks or dictionaries. On menus, you see every possible variation in the number of n's and e's. Sometimes an accent mark appears over one of the e's. Another curiosity: many people in New Orleans pronounce it "PIE-nay." However spelled or pronounced, it's always good.

Gourmet Gazetteer
Butterville, New York is an upstate crossroads, sixteen miles from Watertown, two miles from the shore of Lake Ontario. It's an area of big farms and dairying, so the name is appropriate. You can fly a small airplane into Butterville Airport, but don't expect to refuel. To refuel yourself, drive to the lake and Verrilli's Lake View restaurant. It and most of the other restaurants in the vicinity are Italian, so you might even be able to get some spumone.

Food In History
Today in 1944, wartime rationing of meat in the United States came to an end. Many cookbooks and articles had been written to help people get along with less meat. Even the best food writers were engaged in that activity, including M.F.K. Fisher, whose rationing book was How To Cook A Wolf. She and all the other authors of such works had to figure out something else to do.

New World Food
Christopher Columbus first landed on the island that would later be called Jamaica today in 1494. The first time I went to Jamaica, I was struck by how much the food of that country resembles the Creole cooking I grew up with in New Orleans, even though the colonizers were different. Jamaican food, because of its mix of Spanish and British roots and wealth of unusual fruits and vegetables, is utterly unique. Perhaps the most offbeat item is ackee, a fruit related to the cashew. When it ripens it explodes on the tree. When cooked, it looks and sort of tastes like scrambled eggs. But if you eat it before it's ripe, it can kill you.

The Old Kitchen Sage Sez:
Since I can't get Jamaican saltfish and ackee where I live, I guess I'll have to eat scrambled eggs and bacon.

Edible Dictionary
XO Sauce, Chinese, n.--We tend to think of Chinese food as being ancient and unchanging. In fact, it is subject to the same kinds of trends found in other major world cuisines. XO sauce (it's the letter X and the letter O, not an impossible-to-pronounce two-letter word) came into vogue in the 1980s in Hong Kong, a hotbed for recipe development. It's a thick, sticky, rich, peppery sauce with a tremendous complexity of flavors. That figures, because among its many ingredients are things as diverse as shrimp and ham. It's more a condiment than a sauce, and you can use it on almost anything. Even restaurants that make it in house pack it in jars, because it takes a long time to make, for one reason. And it lends itself to being bottled, like preserves. The XO name is said to have been borrowed from the English classification for the top Cognacs.

Food In Show Biz
Today in 1939, the Andrews Sisters recorded yet another hit, Beer Barrel Polka. "Roll out the barrel," said the lyrics, "we'll have a barrel of fun." What innocent times those were.

The Saints
Today is the feast day of St. Philip, one of the twelve Apostles. He is thepatron saint of pastry chefs.

Food Namesakes
William Charles Salmon, a Congressman from Tennessee, was born today in 1868. Boxer Sugar Ray Robinson was born today in 1920. . Norman Chow, long-time offensive coordinator in college and pro football, took The Big Snap today in 1946.

Words To Eat By
"The healthiest part of a doughnut is the hole. Unfortunately, you have to eat through the rest of the doughnut to get there."--Randy Glasbergen, American cartoonist, in "Thin Lines."

Words To Drink By
“There are five reasons for drinking: the arrival of a friend, one's present or future thirst, the excellence of the wine, or any other reason.”--Ancient Roman proverb.


To Pickel Wallnutts Green.

Today, May 12th …

A seventeenth century Mistress of Capels Manor in Enfield, England kept a “receipt book” and inside she inscribed: “Madam Susanna Avery, Her Book, May ye 12th, Anno Domini 1688”.

To Pickel Wallnutts Green Let your nutts be green as not to have any shell then run a kniting pin two ways through them then put them into as much ordinary vinegar as will cover them, and let them stand thirty days, shifting them every too days in ffrech vinegar then ginger and black peper of each ounce, rochambol* two ounces slised, a handfull of bay leaves put all togeather cold then wrap up every wall nutt singly in a vine leaf, and put them in putt them into the ffolloing pickel: for 200 of walnutts take two gallans of the best whit vineager, a pint of the best mustard seed, fore ounces of horse radish, with six lemons sliced with the rins [rinds]on, cloves and mace half an ounce, a stone jar, and put the pickel on them, and cork them close up and they will be ffitt for use in three months, and keep too years.

No-one pickles their own walnuts anymore. No-one does much pickling of anything, that’s part of the problem, but walnuts are problematic even in the hands of enthusiastic picklers. That’s the problem in a nut-shell (pun intended) – the hands. How on earth did Mistress Avery do it without rubber gloves to protect her lily-white gentlewoman’s hands? Walnuts contain walnut stain – of the very same dark colour as is applied to wood, and it wont wash off, it has to wear off.

Nonetheless, they must have been considered worth the effort, judging by the number of recipes in old books. Mrs Raffald (1769) gives variations to pickle them black, green, or “an olive colour”, and also notes:

You may make exceedingly good catchup of the alegar** that comes from your walnuts by adding a pound of anchovies, one ounce of cloves, the same of long and black pepper, one head of garlic, and half a pound of common salt to every gallon of your alegar. Boil it till it is half reduced away and skim it very well. Then bottle it for use and it will keep a long time.

*Rocambole (rochambole) is a type of garlic, also called Spanish Garlic or Sand Leek.

**Alegar is sour ale ( i.e vinegar formed from the fermentation of ale)

On Monday: Bordeaux and the rest.

Quotation for the Day …

On Walnuts: “With onions, salt, and hony, they are good against the biting of a mad dog or man, if they be laid upon the wound”. From John Gerard’s Herbal (1633)

3 comments:

Here you'll find some items I made from pickling green walnuts in 1994.

And i firmly believe that green or white walnuts refer to the English variety not "Black"walnuts.

The chutney and kethcup are staples in my garde-manger.

We have five English walnut trees and harvest hundreds of pounds a year. I never imagined pickling the green walnuts, what a novel (or not so novel as the case may be) idea. I don't think there would be a problem with staining, as the green walnuts are green and smooth. If you open them, they are white on the inside along with the nut. It's when the green protected coating turns dark brown that there is a problem. The inside between the outer layer and the nut is almost black, and stains everything.

My mistake. Apparently the green walnuts can stain! Saw this on another site:

"In the UK pick walnuts at the end of June before the hard nut forms inside the green shiny case. Pick a bucketful and, wearing rubber gloves, prick each walnut a couple of times with a fork. Watch out for the clear juice this produces. It is deceptive, as it stains a dark brown."


This day in history, May 14: Representatives from eight Communist bloc countries, including the Soviet Union, sign the Warsaw Pact in Poland

Today is Friday, May 14, the 134th day of 2021. There are 231 days left in the year.

Today’s Highlight in History:

On May 14, 1955, representatives from eight Communist bloc countries, including the Soviet Union, signed the Warsaw Pact in Poland. (The Pact was dissolved in 1991.)

In 1643, Louis XIV became King of France at age 4 upon the death of his father, Louis XIII.

In 1787, delegates began gathering at the State House in Philadelphia to draw up the United States Constitution the convention did not achieve a quorum of seven states until May 25.

In 1796, English physician Edward Jenner inoculated 8-year-old James Phipps against smallpox by using cowpox matter.

In 1804, the Lewis and Clark expedition to explore the Louisiana Territory as well as the Pacific Northwest left camp near present-day Hartford, Illinois.

In 1863, Union forces defeated the Confederates in the Battle of Jackson, Mississippi.

In 1940, the Netherlands surrendered to invading German forces during World War II.

In 1948, according to the current-era calendar, the independent state of Israel was proclaimed in Tel Aviv by David Ben-Gurion, who became its first prime minister U.S. President Harry S. Truman immediately recognized the new nation.

In 1961, Freedom Riders were attacked by violent mobs in Anniston and Birmingham, Alabama.

In 1987, film star Rita Hayworth died in New York at age 68.

In 1998, singer-actor Frank Sinatra died at a Los Angeles hospital at age 82. The hit sitcom “Seinfeld” aired its final episode after nine years on NBC.

In 2001, the Supreme Court ruled 8-0 that there is no exception in federal law for people to use marijuana for medical purposes.

In 2008, the Interior Department declared the polar bear a threatened species because of the loss of Arctic sea ice. Justine Henin (EH’-nen), 25, became the first woman to retire from tennis while atop the WTA rankings.

Ten years ago: At New York’s John F. Kennedy International Airport, Dominique Strauss-Kahn, head of the International Monetary Fund and potential candidate for president of France, was removed from a Paris-bound plane and charged with sexually assaulting a Manhattan hotel maid, Nafissatou Diallo (na-fee-SAH’-too dee-AH’-loh). (Strauss-Kahn later resigned the charges against him were eventually dropped.)

Five years ago: A charter bus headed to a casino in rainy conditions crashed north of Laredo, Texas, killing eight people and injuring 44 others.

One year ago: The Centers for Disease Control and Prevention warned doctors about a serious rare inflammatory condition in children linked with the coronavirus. Carnival Corp., the world’s largest cruise company, said it would lay off hundreds of employees due to the coronavirus pandemic. Producers of the big-budget musicial “Frozen” announced that the show would not reopen when Broadway theaters were allowed to restart. Phyllis George, a former Miss America who became a female sportscasting pioneer on CBS’s “The NFL Today” and served as the first lady of Kentucky, died at the age of 70.

Today’s birthdays: Photo-realist artist Richard Estes is 89. Actor Dame Sian Phillips is 88. Former Sen. Byron Dorgan, D-N.D., is 79. Movie producer George Lucas is 77. Guitarist Gene Cornish is 77. Actor Meg Foster is 73. Movie director Robert Zemeckis is 70. Rock singer David Byrne is 69. Actor Tim Roth is 60. Rock singer Ian Astbury (The Cult) is 59. Rock musician C.C. (aka Cecil) DeVille is 59. Actor Danny Huston is 59. Rock musician Mike Inez (Alice In Chains) is 55. Fabrice Morvan (ex-Milli Vanilli) is 55. R&B singer Raphael Saadiq is 55. Actor Cate Blanchett is 52. Singer Danny Wood (New Kids on the Block) is 52. Movie writer-director Sofia Coppola (KOH’-pah-lah) is 50. Former Homeland Security Secretary Kirstjen Nielsen is 49. Actor Gabriel Mann is 49. Singer Natalie Appleton (All Saints) is 48. Singer Shanice is 48. Actor Carla Jimenez is 47. Rock musician Henry Garza (Los Lonely Boys) is 43. Alt-country musician-singer Ketch Secor is 43. Rock singer-musician Dan Auerbach is 42. Rock musician Mike Retondo (Plain White T’s) is 40. Actor Amber Tamblyn is 38. Facebook co-founder Mark Zuckerberg is 37. Actor Lina Esco is 36. NFL player Rob Gronkowski is 32. Actor Miranda Cosgrove is 28.

Journalism, it’s often said, is the first-draft of history. Check back each day for what’s new … and old.


Customer reviews

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I'll admit I bought this book because I wanted ALL the Time-Life Good Cook Series on my shelf in the back of my mind I thought this particular volume must contain some useful information and recipes, but other than making sure it was completeand in decent shape, I wanted no more from it at the time. I have lived around the worst sort of wine snobs -- people who claim to love wine and have plenty to spend on it, and yet are for the most part ignorant of "what's to like," for fear there would be more of the same, I didn't have a real interest in learning what this volume had to say. until recently.

I found it WONDERFUL: chock-full of facts from page one, with beautiful photos and illustrative drawings, charts and maps. Oh, how could I have distrusted the brilliant editors and writers of this series so? It was nothing, like many a person has said after a new experience, like I thought it would be .

Yes, there ARE words like vintages and bouquet, (shudder) but it places all buzzwords in actual informational context, and tells you how wine is made, first to last, besides. Do you know why the soil conditions in the Champagne region of France make the bubbly that comes from there like no other? Do you know what condition the skins of the grapes have to be in for a good vintage? Do you know why wine can last many years in the bottle? I know now, and much more besides.

Once a great French chef was visiting America, ordered a fish for his lunch, and ordered a Cabernet to go with it. "And make sure it's well chilled," he said. To the shocked people at his table he explained that tastes in food and wine were really in the end a matter, not of rules, but of personal preference "So I like a red wine, even with fish? And I prefer to drink it cold? That is my choice, is it not?"

This book gave me a great confidence that if I need to know how to cook with wine or to choose a varietal for serving, I have a solid basis for those needs. Hail to the Good Cooks, they have done it again.


Cheesy Bacon Cowboy Burger and our Trip to Sedona, AZ

Our trip to Sedona was fantabulous. Such a great way to step back and appreciate what's important. Aside from the red rocks, the energy, the vortex's and small town feel (even with 4 million visitors a year). Sedona makes me think of burgers. Funny, isn't it! I imagine it is that restaurant that we love The Cowboy Club. Sadly we missed it this stop, but I assure you its on the top of our list for August.

When we got into town we checked into the fabulous Sedona Rouge Resort and Spa. We unpacked a little and found that my laptop screen died. <<>> Well, we called down to the front desk and they assured me there was a Staples right next door. So, after all that was squared away we headed out for an early dinner.

We had a 6:00pm reservation at The Heartline Cafe, a family owned a operated restaurant that is nestled below Thunder Mountain. Owned by Chuck and Phyllis who are hands on and in the day to day. We sat in their fabulous garden to enjoy the weather and the view. It was a completely relaxing way to kick off the first night of our trip.

I started off with the cream of broccoli soup. It was creamy, flavorful and delicious. For dinner Chad and I shared the steak special with brandy peppercorn sauce and the grilled marinated pork tenderloin with apple chutney. Dinner was lovely and our server was wholly friendly and attentive. Great Sedona stop!

After dinner we headed back to the hotel and went up to the observation terrace and took in a breath taking Sedona sunset. We enjoyed that so much we decided to stay to get something to eat from Red's Restaurant and had it delivered to the roof. Sunset watching makes us hungry (and we could smell the burgers from the roof. OH MY WORD!). click here to read more about our stay at Sedona Rouge


The following morning we went out to take in some sights. We explored our favorite mountain in Sedona, Bell Rock. So fun watching Munchkin walk around and talk about the adventure.

We headed back to the Sedona Rouge for lunch we couldn't get those burgers at Red's off our minds. Their perfectly cooked charbroiled Angus burgers are so incredibly delicious. Chef Ron assured us it is all in the quality of ingredients. I still think they know some burger magic. I am going to have to go back and try them again and again until I figure it out.

After lunch we jumped on the Sedona Trolley. They say its "the first best thing to do in Sedona". They are sooo right! This was our second time taking the trolley to tour Sedona and we were fortunate enough to have Erin as our tour guide again. She is funny, knowledgeable, incredibly personable and has a voice that relaxes you into the Sedona groove. I completely recommend that you stop in and take BOTH tours.

Tour A takes you through the south side of town including a stop at the Chapel of the Holy Cross. Can I just say stopping in that church to pray and meditate no matter your beliefs is a "must do" in Sedona. Tour B visits the west side of town and heads out to the Dry Creek Valley. The information from a local is worth its weight in gold and this tour is the perfect way to get your footing and direction for your Sedona vacation. Yes, this is on our to do list for our trip in August.

After the trolley we stopped over at the lookout at the Airport. The sunset is awwwe-mazing! It is a must do in Sedona. After enjoying the sunset we were heading to The Cowboy Club for dinner, but I insisted we stop off at the Black Cow Cafe. You can smell their fresh made waffle cones on the whole street. I thought we would enjoy our ice cream and then stop in for dinner. I was soooo wrong. The ice cream is incredible and we were so full that we headed back to the hotel and skipped The Cowboy Club <<>>. Dag-gum delicious ice cream! Oh we will be hitting that stop again too!

Well all of Sedona closes early (around 9pm) perhaps so you can enjoy stargazing. We headed back to the hotel to do just that but I was whipped! I fell asleep on our freshly made bed waiting to head up to the terrace. Next thing I know its morning and we are getting ready to check out. We headed to Red's for breakfast. I have to tell you, you MUST come enjoy Red's breakfast. The food, the staff, the restaurant. lovely!

Next stop on the way out of town was the Red Rock State Park. A very easy walk through nature to enjoy Cathedral Rock, the creeks, the beach and even my 3 year old was head over heals with the whole visit. The park starts out just like any other with a lovely field and restrooms. Then you pass by the waterwheel and step back and into nature.

Right away you notice a little swimming area, but if you keep walking you will see breathtaking sights. The walk to Buddha beach was easy (if you are watching the ground). We walked along a fantastic path leading to this incredible flat rock formation.

Walk over the rocks and head to your left and you are on your way to Buddha beach. We laid out a blanket under the shade trees and enjoyed the sun, sand, water and view. There are more challenging hikes that you can enjoy in this park, but this was perfect for us!

Last stop on the way out of town was the Airport vortex, a lovely mountain to climb and an incredible view. Luckily sadly, Munchkin passed out in the car and I had to stay with her while Chad explored the area. The photos are gorgeous and he was wholly happy to be able to experience it. An amazing trip that we will remember forever!

A fabulous ending to a wonderful vacation. So, as I was planning this post I knew that I was making a Sedona inspired burger. Red's Restaurant and the Cowboy Club completely inspired my need to create a burger from this trip. The Cheesy Bacon Cowboy Burger is loaded with cheese, bacon and smoky flavor! You are going to love it!

With love from our Kitchen Table to yours. XO XO

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Check out our fabulous breakfast inspired by our stay at the Sedona Rouge. Click on the image to open in a new window.


Unbelievable Corn Flake Crusted French Toast inspired by Red's Restaurant and our stay at the luxurious Sedona Rouge Hotel and Spa.

Cheesy Bacon Cowboy Burger
serves 4

2 pounds ground sirloin
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
1 teaspoon ground chile de arbol (or cayenne pepper to taste)
1 tablespoon A-1 sauce
1 teaspoon fresh ground black pepper
1 teaspoon ground cumin

8 onion rings (your favorite)
1 cup favorite barbecue sauce
4 strips thick cut bacon, cooked
4 slices mild cheddar cheese
lettuce
tomato, sliced
4 big hamburger buns

Combine first 7 ingredients in a bowl. Mix with hands to combine. Do not over mix.

Form beef into 4 patties, slightly larger than your bun. Make a slight indentation in the center of the burger to prevent it from doming up in the center. The indentation will rise as your burger cooks.

Grill until golden brown and slightly charred (about 3 minutes), turning once (cook for 3 minutes on the other side for medium). Try not to press down on your burger with a spatula. It will cause the juices to escape and will create a dry burger!

Toast buns on low or indirect heat.

Place lettuce and tomato slices on bun, top with burger, cheese,m bacon and 1/4 cup barbecue sauce. Add 2 onion rings. Serve and enjoy!

We were graciously hosted at the Sedona Rouge and the Heartline Cafe. All opinion are our own.


The Food Almanac: Friday, May 3, 2013 - Recipes

Will be trying this tomorrow as the soaked oatmeal didn't go so well this morning, but I ate it! LOL I guess I added too much acv last night because that is all I tasted. I like it in my ggms, but not oatmeal! :)

Would using peanut flour instead of peanut butter make it FP?

No matter how I figure this up it comes out to be an S. My almond milk is 5 g of fat for 2 cups. I think that alone takes it out of FP category. Once I count the chocolate and pb flour I am a solid S. Is there anyway to make it an FP or an E? Thanks. it is delicious.

This looks delish!
You could make this into a FP by using 1 cup of milk and 1 cup of water. and then peanut flour. I can't wait to try it! Sometimes I add peanut flour to my Fat Stripping Frappa and it's SO GOOD!
Thanks for linking up to Trim Healthy Tuesday!!

Going to the kitchen now to figure out how to make this a fuel pull (already had enough E in my lunch so I need to keep it low) - what a great idea!

You were featured on Trim Healthy Tuesday. :-)
http://www.stacymakescents.com/almond-flour-brownies

Have you looked at PB2? It is powdered peanut butter with 85% of the fat removed.

Looks really good! I think that you are S as the recipe is written, but lowering the fat would make it a FP not an E because there are not enough carbs to make it an E.

This is soooo good. I have had such huge failures with shakes on THM and this is a hit! Thanks so much for sharing.

I added more cocoa and peanut butter and this was excellent! Just what I wanted! Thanks! :)

Very yummy. I accidentally used double the chocolate and I will make it again!

I am still looking for a good dairy free protein powder. What one did you use? Thanks!

Thank you for sharing this. It is amazing. My husband and I just started THM in June, so I am always looking for new things to try. This is definitely going to be on our favorites list! Can't wait to try the almond joy shake!


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Wednesday, May 9, 2012

Ingredients, methods and measurements.

In my brain, it is a continuous stream of ingredients, methods and measurements. Measurements like deciding to add 1 more tablespoon of cornstarch to the sweet and sour sauce for the baked sweet and sour pork chops. Ingredients like sour cream being added to the vanilla cupcake batter so that the cupcakes are moist and soft. And methods like searing the herb and cheese stuffed flank steak before braising it in marinara sauce. I am feeling really good about the recipes I am producing. I am seeing a lot of myself in them. The way I cook, my own techniques and my favorite flavors. I have never been more excited about "The Family Flavor".

I have finished editing 85 recipes and have 40 left to go! Now that the bulk of the editing is done, I have a bit more testing to do, just to be sure I am pleased with what I am writing and developing. Since I decided to slow down recipe development and photography to focus more on editing, I am so much more inspired. Certain restaurant dishes are catching my eye. Ingredient combos are piquing my interest (peach and mint? I know it could be delicious.). It is getting so fun!

Today I finished the recipe development for the vanilla cupcakes with chocolate buttercream. A simple cupcake recipe that everyone should have in their recipe repertoire. I made the cupcakes for my daughter's 2nd birthday. I can't wait to light the candle on top, sing to my sweet little girl and then enjoy my creation. Writing recipes and eating them after is the most fun in all the world.


Bitters make it Better.

I find, from a recent article in a cookery magazine (forgive me, I forget which magazine) that aromatic bitters are in fashion. I admit to having trouble keeping up with food fashions myself, as I keep confusing these new ideas with old.Apparently, if one wants to be à la mode (fashionable) one can create very recherché (choice, exotic) cocktails and cooked dishes by adding a soupçon of bitters to the mix.

None of this is new, of course. Bitters, aromatic or otherwise, have been around for a few hundred years at least. Initially, ‘bitters’ were derived from a number of plants, and were used for medicinal purposes. A medical paper of 1847 summed up the indications for their use:

“Bitters give tone to the stomach, increase appetite, and promote digestion they are, besides, essentially antihelminthical, . Most of the bitters have been used as remedies in intermittent fevers, and, doubtless, in many instances with good effect. They have been supposed to be emmenagogue also . ”

An ‘intermittent fever’ is a classical feature of malaria, and the most famous bitter medication used for this was Peruvian bark – from which we get quinine (and tonic water.) A spoonful of sugar (and/or a splash of alcohol) makes a bitter medicine go down more easily, of course, and – in a similar way to rhubarb, which we discussed a few days ago – eventually the bitter-sweet combination became adapted for pleasurable use in beverages and made dishes.


The most famous brand of bitters is Angostura, named for the town on the Orinoco river where it was first made in 1824 – by a medical doctor intending it for therapeutic purposes. Every company which produces ‘bitters’ keeps its recipe a closely- guarded secret, and even with the best guesswork, they are impossible to reproduce. Home-made versions can be differently good however, and the following recipe, from The manufacture of liquors, wines, and cordials, . by Pierre Lacour (New York, 1868) sounds pretty tasty. I don’t wish to state the obvious too obviously here – the instructions result in an industrial quantity, and need scaling down significantly for household use!


Chandler’s Aromatic Bitters.
Whiskey, two gallons water, six gallons take of bruised ginger one pound calamus, eight ounces cloves, six ounces, grains of paradise, twelve ounces cardamom, six ounces then dissolve in one pint of alcohol the following: oil of cloves, twenty drops oil of nutmegs, one drachm oil of bergamot, one drachm oil of orange, one drachm then add to infuse with the mass half an ounce of cochineal, digest the whole for one week, and then strain. The essential oils should not be added until the liquid is strained.


Quotation for the Day.

Bitters . are absolutely essential to the creation of scores and scores of the world’s best mixed drinks: drinks which without such aromatic pointing-up would be short-lived, spineless and ineffectual things.
The Gentleman’s Companion, Charles H. Baker, 1946.


About the Lower Lakes Region

The Lower Lakes long range weather region includes all or part of the following states: ILLINOIS (Aurora, Chicago, Naperville, Peoria, Rockford), INDIANA (Fort Wayne, Gary, Hammond, Indianapolis, South Bend), MICHIGAN (Detroit, Flint, Grand Rapids, Sterling Heights, Warren), NEW YORK (Buffalo, Cheektowaga, Rochester, Syracuse, Tonawanda), OHIO (Akron, Cleveland, Parma, Toledo, Youngstown), PENNSYLVANIA (Erie, Hermitage, Meadville, New Castle, Sharon), WISCONSIN (Kenosha, Milwaukee, Racine, Waukesha, West Allis).


Watch the video: Friday, May 3, 2019 - Evening Edition (May 2022).