Sepia Saturday

Sepia Saturday 459 : 2 March 2019

Cooking, tasting, food – this week’s Sepia Saturday prompt challenges us to find images from the past on this theme. I’ve narrowed it down to men cooking in the 1950s.

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These capture a by-gone era with the clean-cut attire and the traditional gender roles.

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To see more Sepia Saturday posts, click here.

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Sepia Saturday

Sepia Saturday 456 : 9 February 2019

The image above inspired me to find photos of people cooking. Here’s what I found.

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Source: Library of Congress 

Pratt Institute Cooking Class, 1915. Preparing men to cook for the army and navy.

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Source: California Historical Society, n.d.

Label, Virden’s Pure Lard.

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National Library of Ireland, 1896

At Adar’s Bakehouse in Waterford, Ireland.

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Source: Miami University Library, 1913

A domestic science class Ohio State Normal College.

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Source: Florida Memory, 1949

At a round up.

 

Cee’s Fun Foto Challenge: Unawares

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Each week Cee of Cee’s Photography challenges bloggers with a fun prompt. This week we’re to find photos where the subjects are caught unaware.

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If you want to see more unawares fun fotos, click here.

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BBQ Pit Boys

I’m intrigued by regular folks who make a name for themselves on YouTube. These guys started out making how-to barbecue videos. It started with one man, who when he received a surprise (to him) check for his videos, recruited some pals and learned some camera techniques. Now his posse is watched by people all over the world. Some have set up clubs like BBQ Pit Boys Germany or BBQ Pit Boys Taiwan. Here’s a few of their videos. Maybe you can gather some friends and grill an alligator this weekend.

https://youtu.be/uZhnpAhYmb0

They were featured on an episode of Sarah’s Weekday Meals on PBS.

The Unofficial Downton Abbey Cookbook

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The Unofficial Downton Abbey Cookbook by Emily Ansara Batnes beckoned me at the library. Consisting of recipes for the folks upstairs as well as downstairs, The Unofficial Downton Abbey Cookbook not only offers recipes, but is full of insights and explanations about cuisine in Edwardian England. Recipes include crunchy fig and bleu cheese tarts, classic oysters Rockefeller, crispy roast duck with blackberry sauce, Mrs. Patmore’s downstairs pork pie, chicken, leek and caerphilly cheese pie for St. David’s Day, and treacle tart.

I made Sir Anthony’s Apple Charlotte last week and it’s a new favorite. Looking at photos of apple charlotte it seems that many recipes call for bread rather than bread crumbs. This recipe was so delicious that despite my curiosity I doubt I’d bother with a different version.

Sir Anthony’s Apple Charlotte

2 c. light brown sugar
2 T. cinnamon
2 t. nutmeg
1 t. ground ginger
1 t. allspice
5 large tart apples, pared, cored, sliced thin
1 T. fresh lemon juice
1 T. fresh orange juice
½ c. butter, cold, chopped
½ c. butter, melted
1 loaf French bread, shredded into crumbles. 1 c. reserved
butter for topping

Preheat oven to 350.

Note: I just used Progresso plain bread crumbs

  1. In a medium-sized bowl, mix together dry ingredients. Reserve 1 cups of the mixture to use as a topping.
  2. In a separate bowl, mix together apple slices, lemon and orange juices.
  3. Cover the bottom of a medium-sized dutch oven with bread crumbs and bits of cold butter. Layer with sliced apples and brown sugar mix, then with another few tabs of butter. Repeat until the dutch oven is filled.
  4. For the top layer, combine the reserved bread crumbs, ½ c. melted butter and 1 c. reserved brown sugar mix. Top with more butter. Bake for 30 minutes or until golden brown.

I served it with vanilla ice cream, which might be an American touch.

Source

E. A. Baines, (2012) The Unofficial Downton Abbey Cookbook, Avon, MA, Adams Media.

Thanksgiving Dinner – Overdue Post

About a dozen of us went to the Hyatt for Thanksgiving Dinner. They had traditional dishes along with some Asian fare. At first they just had mashed potatoes with pumpkin, an interesting dish but not traditional. When the cooks found out we longed for mashed potatoes, they whipped some up. How’s that for service?

I did get salad and more vegetables, but a cook asked me not to take pictures.

I ate way too much, but it isn’t often I get cheese – or a wide array of fruits, vegetables, sweets. I highly recommend the gingerbread bread pudding. It was mostly light, fluffy gingerbread flavored cream. Just divine.

They did have a set menu you could get in the lobby bar, but the cafe offered more choices for less, so we went with that.

2013 感恩节大堂吧套餐菜单

2013 Thanksgiving Day Lobby Bar Set Menu

头盘和沙拉

Appetizer and salads

鹅肝批

Foie gras terrine

三文鱼塔塔,蒜香面包

Salmon tartar, garlic crouton

意式冷盘,奶酪,煎扒蔬菜,泡菜,橄榄,浆果酱

  Assorted cold cut, cheese, grilled vegetable, olives, berries chutney

烟熏火鸡胸,芒果沙沙

Smoked Turkey breast, mango salsa

四季豆沙拉,芥末蜂蜜汁

French bean salad, honey mustard dressing

土豆沙拉,香葱

Potato salad, spring onion

烤红薯片

Oven – baked sweet potato chips

(来自于厨房)

Soup (From the kitchen)

奶油南瓜汤,生煎带子,百里香

Creamy pumpkin soup, seared scallop, thyme

主食(上桌)

Main course (On the table)

柿椒,迷迭香烤火鸡,火鸡馅,金巴黎酱

 Tom turkey, roasted, rosemary & paprika flavor, turkey stuffing, cranberry sauce

配菜

Side dish

土豆南瓜泥

Mashed potato & pumpkin

黄油烤玉米

Grilled corn, clear butter

意大利熏肉炒孢子橄榄

Brussel sprouts, sautéed, pancetta, garlic

奶油菠菜

Creamy spinach

 

甜品

Dessert

白巧克力蔓越莓饼干

White chocolate & cranberry cookies

李子酥条

Plum jalousie

美国山核桃派

Pecan tart

南瓜布丁

Pumpkin pudding

杏仁栗子蛋糕

Almond chestnut cream

草莓酸奶慕斯蛋糕

Strawberry yogurt mousse cake

纽约芝士蛋糕

New York cheese cake

砂糖桔,冬枣,香梨

Mandarin orange, date, fragrant pear

 时令水果盘

Seasonal fruit platter

 

价格:净价人民币2600元/桌/8人

Price: 2600cny per table for 8 persons