#The Great American Recipe

[obi-wann-cannoli]

Go watch The Great American Recipe on PBS. It’s the spirit of GBBO with American home cooks from all over the USA, with a variety of cultural backgrounds

[alangreenstein]

The Support Our #creatives® Clubhouse Room - August 28, 2023 - Irma Cádiz and EbNFLoW

The Support Our #creatives® Clubhouse Room - August 28, 2023 - Irma Cádiz and EbNFLoW #Clubhouse #SupportOurHashtagCreatives #IrmaCadiz #actor #CoquitoLady #EbNFLoW #musician #reggaeton #TheGreatAmericanRecipe #PolloALaBrasa #cooking #music #collaboration

Mon. Aug 28 at 8pmET on the **Clubhouse App**. The Support Our #creatives Clubhouse room. Special guests Irma Cádiz, actor and Coquito Lady; and EbNFLoW, reggaeton musician. We will ask them about acting, cooking, music, and their collaborations.Join our room! We will interview Irma and EbNFLoW and then open it up to the audience. Come up to the stage and add to the conversation and ask them…

[blakbonnet]

as an indian person, my favourite thing is seeing what people who aren't from here have done with my food; i'll go to an indian restaurant in a random corner of the world and they're putting oregano in their palak paneer or a balsamic wash on their naan and it's like "yes good tell me how you folded your culture into mine and came out with something new and lovely, we're holding hands across oceans bestie"

[abramsbooks]

RECIPE: The Flame-Grilled Burger (from The Great American Burger Book (Updated and Expanded Edition))

Cooking over direct flame is one of the most difficult ways to make a hamburger. One of the reasons so many of the hamburgers made a hundred years ago were cooked on flat tops was simply because the results were predictably good. Squash a ball of beef on a skillet and reap the rewards of the path of least resistance. I also would imagine that way back then, lighting a big charcoal grill and flame cooking at small burger stands and joints throughout America would have been pretty dangerous. But we all know that a burger cooked on a flame grill is a very different burger.

It’s easy to master the skillet-cooked burger. Grilling a burger on open flame requires more dedication to the craft, more time, more equipment, and a willingness to fail. That’s because cooking on an outdoor grill can be very unpredictable. The grill master is at the mercy of uneven temperatures, depending on the type of coals used and where those coals are in relation to the grilling grate. Even the weather can be a factor. The outdoor propane grill solves a few of these issues, but if you really want to experience a flame-cooked burger, super-hot charcoal is the only way to go.

There’s something fundamental and primal in our desire to harness fire and grill. “The greatest advantage to cooking over flame is the grilled flavor,” Michael Ollier, corporate chef at Certified Angus Beef®, told me once, adding with a smile, “I crave that.” It’s a flavor that you cannot ever achieve cooking on a flat top or by any other method. Chef Ollier explained the science behind this perfectly: “The fat that drips onto the coals becomes airborne, flavoring your burgers.”

The keys to grilling success are high heat and confidence. Get your coals super hot and your tools, patties, and condiments ready to go, and you’ll be all set up to grill like a pro. When family and friends are hovering around you at the grill, waiting for magic, it may feel like there’s a lot at stake. Just follow the recipe below for the classic grilled cheeseburger—and remember, practice makes perfect.

Makes 8 burgers

Equipment

A 3½-inch (9-cm) food ring or round cutter

Parchment paper

A charcoal chimney

Charcoal briquettes or lump charcoal

A charcoal kettle grill, hibachi, or similar

A stiff spatula (with a long handle)

The Burger

2½ pounds (about 1 kg) fresh-ground 80/20 chuck

Salt and coarse black pepper, for seasoning

8 soft white buns

The Toppings

8 thick slices American, cheddar, or any other good melting cheese

Green-leaf lettuce

1 or 2 red beefsteak tomatoes, sliced

1 medium Vidalia or Walla Walla onion, sliced

Divide the beef into 8 equal portions (5 ounces/140 g each).

Place the food ring on a cutting board or clean surface lined with parchment paper and add a portion of beef. Gently press the beef into the ring to create a perfectly round patty. (I use the ring for consistent thickness, but you can eyeball the size if you prefer. Both methods work fine. Just be sure not to over-press the meat—you want it to maintain a somewhat loose grind.)

Return the patties to the fridge to chill until you’re ready to grill (hey, that rhymes).

Using the chimney starter, light the charcoal. When coals are ready, transfer them to the grill, making sure that the bottom vent is open. Spread the coals out, leaving a small space on one side (as a rest spot in case things get too hot in there).

Place the grate over the coals and, using a grill brush, scrape off any residual buildup from your last grilling adventure. Cover the grill and make sure that the top vent is wide open. Give your grill grate a chance to heat up—you don’t want to plop raw burger patties onto a lukewarm grill. That grate should be ridiculously hot!

At this point, and not before, season both sides of your patties with a liberal amount of salt and pepper. Salting too early will bind the muscle fibers together and make your burgers tough (yuck).

Place the patties on the hot grill grate, cover the grill, and leave them alone. Allow the patties to cook for about 5 minutes. The cooking time can vary depending on environmental and equipment factors, so you’ll have to use your best judgment here. Chef Michael Ollier from Certified Angus Beef put it best when he told me, “Let the burger speak to you.” If you understand this statement, you’re probably drinking too much at the grill. But seriously, with experience comes wisdom—the burger will actually tell you when it’s time to flip. One good visual cue is when you see red liquid start to form on the uncooked surface of the burger. Go ahead and take a peek just shy of 5 minutes.

This would be a good time to toast your buns. Toast them indoors using a skillet on your stovetop, or toast them with butter in a small cast-iron skillet, directly on the colder side of the grill.

Cook the second side (again, untouched and covered) for an additional 4 minutes. With about 1 minute to go, top each patty with a slice of cheese and cover the grill. As the burgers finish cooking, slide them to the cooler rest spot section of the grill, away from the hot coals. Once all your burgers are done, remove them from the heat and allow them to rest for 1½ minutes. The internal temperature of the burgers should be about 143°F (62°C) for medium-rare.

Top the toasted buns with the lettuce, tomato, and onion slices, or your condiments of choice. (I love a good, crisp slice of onion on my grilled burgers, as well as mustard, pickle, and sometimes mayonnaise.) Transfer the patties to the toasted buns and serve.

The definitive guide to creating the most mouthwatering hamburgers by America’s leading burger expert—expanded and updated with new and improved recipes

The Great American Burger Book was the first book to showcase a wide range of regional burger styles and cooking methods. In this new, expanded edition, author and burger expert George Motz covers traditional grilling techniques as well as how to smoke, steam, poach, smash, and deep-fry burgers based on signature recipes from around the country.

Each chapter is dedicated to a specific regional burger, and includes the history of the method and details on how to create your own piece of American food history right at home. Written by Motz, the author of Hamburger America and hailed by the New York Times as a “leading authority” on hamburgers, The Great American Burger Book is a regional tour of America’s best burgers.

Recipes feature regional burgers from California, Connecticut, Florida, Hawaii, Illinois, Indiana, Iowa, Kansas, Massachusetts, Michigan, Minnesota, Mississippi, Missouri, Montana, Nebraska, New Jersey, New Mexico, New York, North Carolina, Ohio, Oklahoma, Pennsylvania, South Carolina, Tennessee, Texas, Utah, and Wisconsin. International locations include: Australia, Brazil, Denmark, Malaysia, and Turkey.

These mouthwatering recipes include Connecticut’s Steamed Cheeseburger, The Tortilla Burger of New Mexico, Iowa’s Loosemeat Sandwich, Houston’s Smoked Burger, Pennsylvania’s The Fluff Screamer, and Sheboygan's Brat Burger.

This is a book for anyone who loves a great burger, unique or classic. And who doesn’t love a great burger?

For more information, click here.

[wilimia]

Tried this soup with @silverskog and @michyeoni ! Very yummy very good! Yeto really cooked with this one

I made yeto’s pumpkin/goat cheese/salmon soup and it’s changing my life a little bit, like holy SHIT this yeti knows what he’s doing

[sprintingowl]

Deadball

Deadball Second Edition is a platinum bestseller on DrivethruRPG. This means it's in the top 2% of all products on the site. Its back cover has an endorsement from Sports Illustrated Kids.

It's also not an rpg I'd heard about until I discovered all of these facts one after another.

I was raised in a profoundly anti-sports household. My father would say stuff like "sports is for people who can't think" and "there's no point in exercising, everything in your body goes away eventually." So I didn't learn really any of the rules of the more popular American sports until I was in my mid twenties, and I've been to two ballgames in my life. I appreciate the enthusiasm that people have for sports, but it's in the same way that I appreciate anyone talking about their specific fandom.

One of the things that struck me reading Deadball was its sense of reverence for the sport. Its language isn't flowery. It's plain and technical and smart. But its love for baseball radiates off of the pages. Not like a blind adoration. But like when a dog sits with you on the porch.

For folks familiar with indie rpgs, there's a tone throughout the book that feels OSR. Deadball doesn't claim to be a precise simulation or a baseball wargame or anything like that---instead it lays out a bunch of rules and then encourages you to treat them like a recipe, adjusting to your taste. And it does this *while* being a detailed simulation that skirts the line of wargaming, which is an extremely OSR thing to do.

For folks not familiar with baseball, Deadball starts off assuming you know nothing and it explains the core rules of the sport before trying to pin dice and mechanics onto anything. It also explains baseball notation (which I was not able to decipher) and it uses this notation to track a play-by-play report of each game. Following this is an example of play and---in a move I think more rpgs should steal from---it has you play out a few rounds of this example of play. Again, this is all before it's really had a section explaining its rules.

In terms of characters and stats, Deadball is a detailed game. You can play modern or early 1900s baseball, and players can be of any gender on the same team, so there's a sort of alt history flavor to the whole experience, but there's also an intricate dice roll for every at bat and a full list of complex baseball feats that any character can have alongside their normal baseball stats. Plus there's a full table for oddities (things not normally covered by the rules of baseball, such as a raccoon straying onto the field and attacking a pitcher,) and a whole fatigue system for pitchers that contributes a strong sense of momentum to the game.

Deadball is also as much about franchises as it is about individual games, and you can also scout players, trade players, track injuries, track aging, appoint managers of different temperaments, rest pitchers in between games, etc.

For fans of specific athletes, Deadball includes rules for creating players, for playing in different eras, for adapting historical greats into one massively achronological superteam, and for playing through two different campaigns---one in a 2020s that wasn't and one in the 1910s.

There's also thankfully a simplified single roll you can use to abstract an entire game, allowing you to speed through seasons and potentially take a franchise far into the future. Finances and concession sales and things like that aren't tracked, but Deadball has already had a few expansions and a second edition, so this might be its next frontier.

Overall, my takeaway from Deadball is that it's a heck of a game. It's a remarkably detailed single or multiplayer simulation that I think might work really well for play-by-post (you could get a few friends to form a league and have a whole discord about it,) and it could certainly be used to generate some Blaseball if you start tweaking the rules as you play and never stop.

It's also an interesting read from a purely rpg design perspective. Deadball recognizes that its rules have the potential to be a little overbearing and so it puts in lots of little checks against that. It also keeps its more complex systems from sprawling out of control by trying to pack as much information as possible into a single dice roll.

For someone like me who has zero background in baseball, I don't think I'd properly play Deadball unless I had a bunch of friends who were into it and I could ride along with that enthusiasm. However as a designer I like the book a lot, and I'm putting it on my shelf of rpgs that have been formative for me, alongside Into The Odd, Monsterhearts, Mausritter, and Transit.

[obi-wann-cannoli]

Not to continue singing the praises of The Great American Recipe but I really do love how the judges are very careful with their critique (remembering these are home cooks), and generally open to the contestant’s personal take on the recipes.

A couple times we’ve had judges say this is new to me thank you for introducing me to this. Twice this season we’ve had a judge say ‘I don’t like this normally but I *really* like yours’. When a cook has a story about the dish they take a moment to thank them for both the story and for getting to be a part of their traditions. And they’re remembering to praise growth, especially when the cooks take their advice.

[ohnoitstbskyen]

I deleted the ask, but someone wrote one basically saying "why do you post reaction videos to Helluva Boss? Don't you know the show exploits its workers and they're overworked and get burned out?"

And, I mean, I love your energy, person who asked, definitely hold on to those values and speak up about this. But also, I am afraid I might have some bad news for you about literally the whole entire animation industry.

As near as I can make out from the sparse journalistic reporting that's been done on SpindleHorse -- and as a sidebar, please for the love of god read actual reporting about these things and not just callout posts and fandom discourse -- as near as I can make out, SpindleHorse as a studio is neither all that much better nor all that much worse than basically anywhere else in the industry on their level. It seems like it is (or was? Hazbin Hotel seems to be run differently) a studio mostly run by contracting people on a project-by-project basis, which leads to a crapton of turnover, and a huge need for organizing and onboarding, which according to the reporting I have read, the producers and freelancers have struggled to balance and manage properly, which has negatively impacted a number of the workers.

Top that with the usual catty, clique-based backbiting, sniping and poorly managed conflict resolution that's just kinda endemic in creative environments mostly staffed by twentysomethings and stressed out freelancers, and you have the recipe for a workplace where a lot of people are going to have a great time and feel creatively fulfilled, and a lot of people are going to come away feeling justifiably burnt the fuck out and exploited.

All of this is... not especially unusual for the animation industry, or indeed for any creative industry. Which is not to say that it is good, or that it should be allowed to be normal, or that it shouldn't be reported on and criticized (and please for the love of god support unionization efforts because that's the only thing that will actually address these kinds of systemic problems). It's just to say that if those kinds of issues are the line in the sand you draw where you refuse to engage with a studio's output...

Then, for starters, say goodbye to basically all of anime, because the Japanese animation industry is actively in a state of crisis trying to recruit new talent because its working conditions and pay are so astonishingly abysmal. And the horror stories that escape from that industry make the issues at SpindleHorse look like summer camp at times.

But you also have to say goodbye to a lot of American and European animation. Please do not imagine that Disney and its subcontractors, or that Nickelodeon or Warner Bros, are benevolent employers. They exploit their staff brutally and are currently trying to crush the labor value of animation with threats of generative AI being used to replace jobs. But those corporations also have extremely well-funded PR departments and the ability to silence employees with NDAs and threats of blackballing, so you don't get to hear as many of the horror stories as you might from a smaller independent studio that's less able to silence criticism by holding people's careers hostage.

All of this is to say that 1) it's valid and important to have criticism of both large and small-scale animation studios, and to keep the well-being and happiness of the workers higher in your priorities than the output of Products™.

And 2) if you're going to have a principle for what kinds of problems make a studio's output morally untouchable for you, and what kinds of problems you think should make a studio's output untouchable to other people, you do need to apply that principle consistently to the entire industry, and not just to the independent animation studio that happens to be surrounded by the internet's most inflammatory fandom discourse.

If you don't apply that principle consistently, maybe don't send reproachful messages to strangers scolding them for not living up to your standards, and even if you do apply that principle consistently, maybe still don't do that, because it's mostly quite annoying, and doesn't really do anything to support animation workers struggling for better working conditions.

The Animation Guild in the US is currently in the middle of a bargaining process with their industry, and they have a social media press kit as well as relevant talking points on their website which you can use to post in solidarity with the workers. If it comes to a full industry strike, consider donating to their strike funds to help them maintain pressure. Outside of the US, try and find out what (if any) local unions exist for animation workers, and maybe sign up to their mailing lists. They will let you know what kind of support they need from you.

[83-is-a-funny-number]

MY MOST ITALIAN OF UQUIZZES BE UPON YE

[cupcraft]

Some easy cooking/meal tips as an adult grad student:

You dont need to chop amazingly perfectly and meticuously. At the end of the day chop safely and however. If it tastes good its good.

Instant things can make things 1000% easier for yourself. Instant mash/instant mac/instant rice/instant pasta/etc. Add Frozen things. Add premade things. Your dishes don't have to be from scratch at all aspects ever. Do what is easiest for you and delicious!

You can use pre-ground spices. I know, yes, whole spices and roasting them and grinding them and using a mortar/pestle yourself is delicious and wondrous. But you can use preground spices to save time. You can use a food processor to blend spices/garlic/etc. together.

If you struggle with making too much food (ie food waste concern), try to make dishes you know will freeze well that way you can have leftovers that store for a long time (ie potatoes dont necessarily freeze well imo, whereas rice freezes just fine!). I also recommend just halving recipes and try to shoot for as many portions is suitable for you.

Uh oh made too much rice? What do I do and i dont want to freeze it? 1-2 days in the fridge and you have rice that is going to make an excellent fried rice. You always want to use old rice! And you can put whatever you want in it!

Canned food is okay. Canned food is okay. Canned food is okay. Eat canned meats, fish, vegetables, etc. Imo some canned veggies arent my favorite flavor wise but if you like it and it works USE IT.

Add mayo to each side of your bread when making grilled cheese. It'll make a great brown crust in a buttered pan.

American/processed/velveeta like cheese is fine. Its delicious it melts well its totally fine. Stop demonizing processed foods and "preservatives". Velveeta/kraft cheeses are going to melt so perfectly for your grilled cheese the end.

Instant pots & slow cookers & air fryers can make your life a lot easier, and at least for instant pots/slow cookers I find them easier to clean!

Meal planning will really help you. Plan what you want to eat every week (or as far ahead as it helps you). Pre-cut vegetables. Buy meat in bulk and freeze/thaw as needed. Etc. Prepping/planning will make your life easier!

You can often buy shrimp that is pre-peeled & deveined, and even pre-cooked. This makes cooking time easier and faster.

It's okay to order takeout if you dont have the energy to cook. Its okay to order takeout if you do have the energy to cook. Enjoy and treat yourself.

Preboiling your potatoes (tender but not fully done) then baking them can make a crispier roasted potato.

[temis-de-leon]

Southern gn!MC spoils the brothers with their cooking

Characters: Lucifer, Mammon and Beel (x reader, separately. Non established relationship, but there's a hint of romantic interest)

Main Masterlist

Anon request: Can I get a southern gn!MC that loves to spoil the brothers with their cooking? Low and slow BBQ, TexMex, Cajun cuisine, they make it all and they do so amazingly

A/N: mind you, I'm not even american

.

They’re all used to fast food and globally-liked dishes; Mammon’s favourite food is noodles, Levi’s is pizza and Beel’s is a cheeseburger, after all. The rest prefer desserts, so the only brother who deviates to something slightly different is Belphie, but even sushi is widely known and shared in all the realms.

Being as old as they are, yours is a cuisine they’ve already tried, but it obviously didn’t stick. Perhaps it was due to flavour being lost in culture differences or Devildom cooks using other ingredients to follow the recipes, or maybe there was a whole different reason.

Whichever it was, they all had to forget it when you started living with them.

It quickly became clear that not only you preferred certain foods and spices, but you also cooked them to perfection.

Buttery seafood and tender meat that fall apart in their mouths and sauces that leave them gasping for fresh air; other dishes are tamer and fresher, but no less flavourful.

Although they thoroughly savour everything you put on their table, it inevitably comes the day when they feel the need to discuss the idea of asking you for some variety in their private group chat, unaware of your ability to read those messages.

Imagine their surprise when they gather for dinner at the House of Lamentation that same day and a whole feast is waiting for their enjoyment.

It’s a gift of appreciation, you say, a way to show your love for them.

How could they ask for anything different after that?

Lucifer

His heart warms at the idea of being taken care of and he won’t have any problem showing this sentiment as long as you both are alone.

While he compliments your talent and thanks your efforts along with his brothers in the dining room, Lucifer won’t ever let them see the way his smirk turns into an adoring smile whenever you enter his office with a tray full of plates.

Skipping family meals isn’t something he’s keen on doing, but spending time just with you almost makes him change his mind.

On days when he’s unable to finish paperwork on time, what gives him the energy to keep going is the knowledge that, once you finish dinner with his brothers, you’ll prepare an obscene amount of food so he won’t go to bed hungry.

He will wait for your foot to knock on the door, hands too occupied to do the job, and he will quickly preen himself before opening the door, gaze softening in anticipation.

He invites you to sit with him while he eats and he puts quite the effort in asking how you learnt to cook like this. Does your upbringing have anything to do with it? Did someone teach you or is it a self-taught skill?

While he shows great interest in the food, he hopes you realize that the spice isn’t what’s making him blush so much.

Mammon

Being insulted by his brothers is a common occurrence in his life, but that doesn’t mean it hurts any less. Some words cut deeper than others and, on certain occasions when he’s already feeling down, they even take his hunger away.

It’s late at night when you hear noises coming from the kitchen and Beel’s is the first face that crosses your mind, so you tiredly get up and prepare yourself to stop the elder twin before he eats the leftovers.

To your surprise, what peaks over the fridge door isn’t strands of red hair, but white.

Although Mammon’s figure is covered by shadows, you can see his sombre expression thanks to the light inside the fridge; reddened eyes searching for something to settle his rumbling stomach.

Your actions are moved by instinct.

There’s no way of making your presence known without scaring him, but at least you can share a couple of awkward chuckles after he shrieks like a banshee. He tries to play it cool and turns around to hide his embarrassment, so you both take the chance and also ignore the sadness in his frown.

He watches as you take a couple of containers with different food and prepare dinner again, this time just for him. It’s healing, kind of, witnessing someone putting so much work and effort into making him feel better.

You’re sleepy, your speech is slurred and your movements are slow, but you are also making sure his food looks somewhat presentable and appetizing. You reheat it and stop the microwave before it bleeps and you’re smiling at him the whole time.

Half-serious and half-joking, he makes you swear you will only do this for him from now on.

Cooking when it’s your turn and enjoying what you do in the kitchen is one thing, but going out of your way to feed him?

That’s something you’d only do for your First Man!

Beel

He would thank you out loud, but he’s too busy crying tears of joy.

His expectations aren’t set at any point when you cook for the first time since he has already eaten everything in existence and even more, so the moment he starts to chew the first mouthful his mind goes blank for a moment.

In mere seconds his eyes darken and he sets his elbows on the table to prepare himself.

There’s no way anyone is getting seconds.

Although Mammon is the one in charge of your safety, your cooking makes bonding with Beel way easier and faster.

You are more than happy to satiate his hunger, wishing to show your affection through your skill and flattered by his immense appreciation, so the kitchen becomes a sacred place for you both.

He stares at you intensely with focused eyes and drool filling his mouth, anticipating the texture and flavour of every ingredient you are stirring and flipping in the pots and pans.

Conversations are short and simple, but you are unable to blame him.

There’s no need to talk anyway when he smiles at you like that each time you turn around and feed him scraps and samples to satiate his sin while you’re cooking.

Over time, even when every corner of the house smells like charcoal, spice and a little bit of sweetness underneath, his stomach stops feeling as empty as before.

He won’t ever reject anything you put in front of him, especially when you talk so lovingly with eyes so bright, but he will find that, as days come and go, his need for more focuses on something entirely different.

.

.

Taglist: @sammywo @ilovecandys2010 @ollieoven @kingofspadesdelusion @whimsybloom

[dandelionsresilience]

Good News - May 22-28

Like these weekly compilations? Support me on Ko-fi or $Kaybarr1735! Also, if you tip me on Ko-fi or CashApp (and give me some way to contact you if it doesn’t automatically), at the end of the month I'll send you a link to all of the articles I found but didn't use each week - almost double the content!

1. Scientists Invent Healthier More Sustainable Chocolate

“The new chocolate recipe from researchers at ETH Zurich uses more materials from the cocoa pod that are usually discarded, including more of the pulp as well as the inner lining of the husk, known as the endocarp. […] The resulting chocolate also [was “deliciously sweet” and] had 20% more fibre and 30 percent less saturated fat than average European dark chocolate[, and] it could enable cocoa farmers [to] earn more from their crops.”

2. Vermont Is Coming for Big Oil, Making It Pay for Decades of Climate Pollution

“Legislators in Montpelier are on the brink of enacting the "Climate Superfund Act," modeled after the federal Superfund law, that seeks to make oil, gas and coal companies pay for damages linked to historical greenhouse gas emissions. […] Companies would be held liable for the costs associated with […] floods and heat waves, along with losses to biodiversity, safety, economic development and anything else the treasurer deems reasonable[, that were caused by their emissions].”

3. Important bird habitat now protected in the Rocky Mountain Trench

“Grassland-reliant species in the Rocky Mountain Trench now have more protected habitat thanks to a new [270-hectare] conservation area near Cranbrook. […] About one-third of the Skookumchuck Prairie Conservation Area is forested[…,] Most of the site is a dry grassland[…, and] Three hectares of wetlands add to the landscape diversity and offer crucial benefits to wildlife and water systems in the area. This conservation gem also provides habitat for endangered American badger and excellent winter range for elk, mule deer and white-tailed deer.”

4. Lemur Week marked by 70th breeding success

“A wildlife park has celebrated its 70th lemur breeding success ahead of a week raising money to help save the endangered primates. […] The park's open-air Madagascar exhibit is home to 31 free-roaming lemurs and was officially opened in 2008. […] Females are only sexually receptive for just one or two days a year, leaving a small window of opportunity for males to father offspring. […] The two playful siblings, one female and one male, were born to father Bernard and mother Hira.”

5. Innovative material for sustainable building

“Researchers introduce a polymer-based material with unique properties. This material allows sunlight to enter, maintains a more comfortable indoor climate without additional energy, and cleans itself like a lotus leaf. The new development could replace glass components in walls and roofs in the future.”

6. Isle of Wight eagles don't pose threat to lambs as feared

“While there had previously been fears that the eagles would feed on livestock, such as lambs, the project has found no evidence of this. [… “W]hite-tailed eagles effectively steal meals from other predatory birds[, which is] a really important ecological role that had been lost within the landscape and is being restored.” [… The birds’] population was boosted by a chick last year – the first time the species has bred in England in 240 years.”

7. Breakthrough discovery uses engineered surfaces to shed heat

“Cheng's team has found a way to lower the starting point of the [Leidenfrost] effect by producing a surface covered with micropillars. […] The discovery has great potential in heat transfer applications such as the cooling of industrial machines and surface fouling cleaning for heat exchangers. It also could help prevent damage and even disaster to nuclear machinery.”

8. New malaria vaccine delivered for the first time

“A total of 43,000 doses arrived by air today from UNICEF, and another 120,000 are scheduled to show up in the coming days. […] They're the first vaccines designed to work against a human parasite. […] Across four African countries, these trials showed a 75% reduction in malaria cases in the year following vaccination of young children. […] The Serum Institute of India, who will be manufacturing the new vaccine, says a hundred million doses will likely be available to countries by the middle of next year.”

9. Urban gardening may improve human health: Microbial exposure boosts immune system

“"One month of urban indoor gardening boosted the diversity of bacteria on the skin of the subjects and was associated with higher levels of anti-inflammatory cytokines in the blood. The group studied used a growing medium with high microbial diversity emulating the forest soil," [… whereas] the control group used a microbially poor peat-based medium. [… N]o changes in the blood or the skin microbiota were seen. […] “This is the first time we can demonstrate that meaningful and natural human activity can increase the diversity of the microbiota of healthy adults and, at the same time, contribute to the regulation of the immune system."”

10. Cities Are Switching to Electric Vehicles Faster Than Individuals

“[M]ost large cities have adopted some kind of climate goal, and some of them are buying EVs for their municipal fleets at a faster rate than the general public. And that progress could speed up as more EVs enter the market and as cities get educated about grant funding and tax incentives that were passed over the last four years.”

May 15-21 news here | (all credit for images and written material can be found at the source linked; I don’t claim credit for anything but curating.)

[petermorwood]

Food on St Patrick's Day (in the USA)...

...is usually Corned Beef & Cabbage, which is the Irish-American version of the original Irish boiled bacon & cabbage, but while the celebratory Irishness is still going strong, try something a bit more authentic.

A nice warm coddle. Not cuddle, coddle, though just as comforting in its own way. (Some sources suggest it's a hangover cure, not that such a thing would ever be necessary at this time of year, oh dear me no.)

Coddle is a stew using potatoes, onions, bacon, sausages, stout-if-desired / stock-if-not, pepper, sage, thyme and Time.

You'll often see it called "Dublin Coddle", but my Mum made Lisburn Coddle lots of times, I've made West Wicklow Coddle more than once, and on one occasion in a Belgian holiday apartment I made Brugsekoddel, which is an OK spelling for something that doesn't exist in any cookbook.

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I do remember one amendment I made to Mum's recipe, which met with slight resistance at the time and great appreciation thereafter.

Her coddle was originally cooked on the stove-top, not in the oven, and nothing was pre-cooked. Potatoes were quartered, onions were sliced, bacon was cut into chunks and then everything went into the big iron casserole, then onto the slow back ring, and there it simmered Until Done.

However, the bacon was thick-cut back rashers, and the sausages were pork chipolatas.

Raw, they looked like this:

...and the bacon looked like this:

Cooked in the way Mum initially did, they looked pretty much the same afterwards. The sausages didn't change colour. Nor did the bacon.

While everything tasted fine, the meat parts always looked - to me, anyway - somewhat ... less than appealing. "Surgical appliance pink" is the kindest way to put it, and that's all I'm saying. This is apparently "white coddle" and Dubs can get quite defensive about This Is The Way It SHOULD Look.

I'm not a Dub, so I persuaded Mum to fry both the bacon and sausages first, just enough to get a bit of brown on, and wow! Improvement! I remember my Dad nodding in approval but - because he was Wise - not saying anything aloud until Mum gave it the green light as well.

Doing the coddle in the oven, first with lid on then with lid off, came later and met with equal approval. So did using only half of the onion raw and frying the other half lightly golden in the bacon fat.

Nobody quoted from a movie that wouldn't be made for another decade, but there was a definite feeling of...

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There are coddle recipes all over the Net: I've made sure that these are from Ireland to avoid the corned-beef-not-boiled-bacon "adjustment" versions which are definitely out there. I've already seen one with Bratwurst. Just wait, it'll be chorizo next.

Oh, hell's teeth, I was right. And from RTE...

Returning to relative normality, here's Donal Skehan's white coddle and his browned coddle with barley (I'm going to try that one).

Here's Dairina Allen's Frenchified with US measurements version. (I feel considerably less heretical now.)

And finally (OK, not Irish, but it references a couple of the previous ones and is a VERY comprehensive write-up, so gets a pass) Felicity Cloake's Perfect Dublin Coddle (perfect according to who, exactly...?) in The Guardian.

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Returning to the beginning, and how boiled bacon became corned beef (a question which prompted @dduane to start an entire website...!)

The traditional Irish meat animal for those who could afford it was the pig, but when Irish immigrants (even before the Great Famine) arrived in the USA, they often lived in the same urban districts as Jewish immigrants from Eastern Europe.

For fairly obvious reasons pork, bacon and other piggy products were unavailable in those districts, but salt beef was right there and far cheaper than any meat Irish immigrants had ever seen before.

Insist on tradition or eat what was easy to find? There'd have been contest - and do I sometimes wonder a bit if sauerkraut ever came close to replacing cabbage for the same reason.

The pre-Famine Irish palate liked sour tastes: a German (?) visitor to Ireland in the mid-1600s wrote about about what were called "the best-favoured peasantry in Europe", and mentioned that they had "seventy-several sour milks and creams*, and the sourer they be, the better they like them."

* Yogurt? Kefir? Skyr? Gosh...

Corned beef and Kraut as the immigrants' celebratory "Irish" meal for St Patrick's Day? Maybe, maybe not.

Time for "Immigrant Song" (with kittens).

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Corned beef got its name from the size of the salt grains with which the beef was prepared. They were usually bigger than kosher salt, like pinhead oats or even as large as grains of wheat, and their name derived originally from "corned (gun)powder", the large coarse grains used in cannon.

BTW, "corn" has been a generic English term for "grain" for centuries, and "but Europe didn't have corn" is an American mistake assuming the word refers to sweetcorn / maize, which it doesn't.

Lindsey Davis, author of the "Falco" series, had a couple of rants about it and other US-requested "corrections". As she points out, mistakes need corrected but "corn" is not a mistake, just a difference in vocabulary.

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In Ancient and Medieval Ireland pig would have included wild boar, the hunting of which was a suitable pastime for warriors and heroes, because Mr Boar took a very dim view of the whole proceeding and wasn't shy about showing it (see "wild boar" in my tags and learn more).

Cattle were for milk, butter, cream and little cattle; also wealth, status, and heroic displays in their theft, defence or recovery. It's no accident that THE great Irish epic is "The Cattle-Raid of Cooley" / Táin Bó Cúailnge (tawn / toyn boh cool-nyah).

Killing a cow for meat was ostentation on a level of lighting cigars with 100-, or even 500-, currency-unit notes. Once it had been cooked and eaten there'd be no more milk, butter, cream or little cattle from that source, so eating beef was showing off And Then Some.

Also, loaning a prize bull to run with someone else's heifers was a sign of great friendship or alliance, while refusing it might be an excuse for enmity or even war. IMO that's what Maeve of Connaught intended all along, picking undiplomatic envoys who would get drunk and shoot their mouths off so the loan was refused and she, insulted, would have an excuse to...

But I digress, as usual. Or again. Or still... :->

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For the most part, "pig" mean "domestic porker", and in later periods right up to the Famine, these animals were seldom eaten.

Instead, known as "the gentleman who pays the rent", the family pig ate kitchen scraps and rooted about for other foods, none of which the tenant had to grow or buy for them. These fattened pigs would go to market twice a year, and the money from their sale would literally pay that half-year's rent.

For wealthier (less poor?) farmers, pigs had another advantage. Calves arrived singly, lambs might be a pair, but piglets popped out by the dozen. A sow with (some of) her farrow was even commemorated on the old ha'penny coin...

What with bulls, chickens, hares, horses, hounds, pigs, salmon and stags, the pre-decimal Irish coinage is a good inspiration for some sort of fantasy currency.

But that's another post, for another day.

[vaspider]

Hey, I have a slightly cheeky request - I happened to come across your answer on mediachomp about the history of American recipes. I don't know if you remember it, it must have been at least 3 years ago. Anyway, you described why recipes in America in the 50s/60s were so Jell-O-heavy and horrible.

Firstly, thanks for the history lesson, I found it really interesting!

Anyway, you also talked about your grandmother and how she made 2 pies for dinner every day of the year. And that you have all her recipes 😉

And idk - I love to cook, I love to cook traditional recipes from all countries - and this short description of your grandmother has given me appetite 😅

Would you mind telling me 1 or 2 of your favourite recipes?

Well, first of all, that's... not my post. That's a media aggregator that is actually stealing my words and @steampunkette's & @thestuffedalligator's and putting ads on them and making money off of them. I don't know how the others feel about this but this is just wholesale theft for the purpose of making ad revenue, and while it did direct you back to me, most people don't actually come back and interact with writers when our words get hijacked for the direct ad revenue benefit of others.

I'm not angry with you about this - I'm explaining. Taking a whole long thing someone wrote and just going "hunh, interesting," at the start and then making revenue off of it isn't actually okay. A lot of writers file a lot of DCMA takedown notices over shit like this. So, like, thank you for letting me know, but this isn't a fun positive thing to find out. It's... annoying.

Anyway, I'm not doing a lot of baking or cooking at the moment because I had a hysterectomy 9 days ago, so, have a low-spoons recipe.

1 box Trader Joe's gluten-free gnocchi

3 medium Tupperware containers (mine are 8" x 4" x 2") with airtight lids

6-8 T butter, divided into thirds and cut into chunks

Parmesan cheese, grated (green-bottle shake cheese works great)

Onion powder, garlic powder, salt, and other herbs (parsley, sage, thyme, oregano) to taste

A small bag of spinach

Boil gnocchi. While it's boiling, divide the butter and spinach between the containers. Tear the spinach roughly. Add seasonings and shaky cheese to the containers. Put at least 1/3c shaky cheese in there, maybe 1/2c. Trust me.

When the gnocchi are done, drain them and immediately divide them between the containers. Put the lids on loosely, put all 3 containers in the microwave at once if you can, and microwave for 30s. This is just to make sure the butter fully melts during the next bit.

Close the lids firmly and shake the everloving shit out of them. Preferably don't do this all yourself, give the other 2 containers to whoever else you're feeding and let them shake their own.

The starch from the gnocchi will combine with the cheese and spices and make a really easy alfredo-style sauce. The spinach will wilt. You will have a meal with carbs, veggies, and protein in about 5 minutes that feels a lot more elaborate than the work it took.

It ain't multiple pies a day, but it'll feed you.

[mariacallous]

I’m not even sure whether I can taste pure Old Bay anymore, because the condiment is infused with so many memories of home. I grew up sprinkling it on everything—blue crabs, sure, but also watermelon, mashed potatoes, macaroni and cheese—and I can shuffle through decades of pictures from family reunions, county fairs, church picnics, and back porches where the iconic yellow, red, and blue tins keep popping up like someone’s second cousin, not quite front and center yet always in the frame.

If you’re new to Old Bay, get a tin and shake the contents liberally on popcorn or potato chips—a starter dish, from which you can and should expand. You’ll soon find that you can add the condiment to almost anything. One of my favorite dishes that uses Old Bay as an essential ingredient comes via an old family friend. Keith Davis is a Jack-of-all-trades: a fantastic general contractor, but also a church usher, a builder of wheelchair ramps, a Santa Claus when seasonally necessary, and, lately, a food-truck entrepreneur, grilling burgers and deep-frying funnel cakes for every community event and private party in the area. He goes by Mr. Keith; his food truck is known as Fat Boy’s Fixins, named in honor of the man who taught him to grill and whose Santa suit he inherited.

Of all the things Davis serves up, he might be best known for his crab soup, which he makes in ten-gallon batches and lets the local Ruritan Club sell by the pint every fall at the Waterfowl Festival, when somewhere between fourteen thousand and twenty thousand people descend on the Eastern Shore to see the work of hundreds of decoy carvers and local artists, listen to waterfowl-calling contests, and watch demonstrations of dock dogs, raptors, and fly-fishing. Davis is there every year, gossiping with his fellow-volunteers, talking with out-of-towners, and tossing hunks of crab meat into stew pots. Normally you’d have to shell out eight dollars for even just a cup, but here, exclusively for newsletter readers, free of charge, is the best crab soup you’ll ever taste, a shockingly easy, practically pre-made recipe for trying out America’s greatest condiment: Old Bay.

Mr. Keith’s Crab Soup

1 lb. crab meat (claw meat best) 64-Oz. bottle of Spicy V8 14.5 Oz. chicken broth 32 Oz. water 1 lb. mixed vegetables 1 Tbsp. Montreal Steak seasoning 1 Tbsp. Old Bay

Mix the V8, chicken broth, and water in a pot. Start heating the mixture, then add the vegetables, then the crab meat, and finally the spices. Cook on medium heat until the vegetables start to soften, stirring occasionally “so it doesn’t stick and burn on the bottom of the pot.”