#kansa cookware

[zishtatraditions]

Handcrafted Kansa Tulsi Collection | Kansa Cookware & Serveware | Zishta

Discover Zishta’s Kansa Tulsi Collection – a range of pure, durable cookware, serveware, and dining ware inspired by the sacred Tulsi plant. Crafted from the finest quality Kansa by skilled artisans, these serveware pieces are designed to enhance both your dining experience and your well-being. Perfect for modern kitchens with health benefits and timeless appeal.

[rejectedbad]

Rejected Bad: Pronunciations

The following is a rejected script from an early season of Breaking Bad.

INT. METH LAB - DAY

Walter and Jesse are wearing hazmat suits and masks, cooking their famous blue meth. The room is filled with the sound of bubbling chemicals and the flickering blue light of the flames heating the glass cookware.

Skinny Pete and Badger awkwardly approach Walter and Jesse, nervously shifting their weight from foot to foot.

Skinny Pete: (clears throat) Uh, hey, Mister White, Jesse, can we talk for a minute?

Walter looks up, irritation apparent on his face. Jesse rolls his eyes. Walter:  (angrily)  I said no to your raise!

Skinny Pete:  (nervous) It’s about something else, Mr. White. Walter: (sighs) What is it, Skinny Pete? Can't you see we're in the middle of something important here?

Badger: Yeah, man, sorry to interrupt, but we've been talking, you know, and... well, we want to know why you don't pronounce Arkansas like Kansas. It's messing with our minds, yo.

Jesse: (laughs sarcastically) For real, guys? You're interrupting a cook to discuss pronunciation?

Skinny Pete: No disrespect, Holmes, but it's something we've been wondering about. It's like, why can't they have the same pronunciation? Ain't they both states?

Walter: (annoyed) Okay, look, gentlemen, Arkansas is pronounced the way it is due to historical reasons. It's derived from a French interpretation of a Native American word, while Kansas follows English pronunciation rules. Simple as that.

Jesse: (exasperated) Are we seriously having a linguistics lesson here? We got bigger fish to fry, literally!

Skinny Pete: (nodding) Yeah, I get it, but it just bugs us, Mr. White. It feels like one of those questions that needs answers, you know?

Walter considers for a moment, his irritation momentarily replaced by a touch of amusement.

Walter: Fine. I'll indulge you, but I expect you to focus on work right after. Deal?

Skinny Pete and Badger nod enthusiastically.

Jesse: (sarcastically) Great, another episode of "Breaking Bad: State Edition." What's next? Why is Rhode Island not a road? Why is it an island?

Walter: (smirking) Actually, Jesse, it's because the early European settlers thought the land resembled the Greek island of Rhodes. It's not even a mystery.  What is still a mystery is how you ended up there yesterday covered in marmalade.

Jesse: (panicing) Uhhh, I don’t want to say why.

Walter turns to Skinny Pete and Badger, ready to explain further.

Walter: The English language can be a puzzle, gentlemen. It's full of quirks, oddities, and inconsistencies. But at this moment, we need to focus on what we do best—perfecting our meth. The pronunciation of states can wait until after.

Skinny Pete and Badger look at each other, seemingly satisfied with Walter's explanation.

Badger: Alright, cool. We'll get back to it, then.

They start to slowly back out of the lab, still staring at Walter in awe.

Walter: (firmly) And no more interruptions, understood?

Skinny Pete and Badger: Understood, Mr. White!

They awkwardly exit the lab, leaving Walter and Jesse to resume their work.

Jesse: (grumbling) Seriously, it's like we're on an educational show or something.

Walter: (smiling) Jesse, just be glad they didn't ask about all 50 states... we'd never finish a cook.

They share a chuckle before refocusing on their cook, the blue meth sizzling away, temporarily forgotten by the interruption.  While the producer and writer sweat on thinking how they can add the remaining states in before this blog closes.

FADE OUT.

[sfarticles]

Things are heating up — so get out that grill

Check out my latest column https://www.mainlinemedianews.com/2023/05/12/things-are-heating-up-so-get-out-that-grill/

Grilled vegetable platter A bounteous assortment of grilled ­vegetables served with a citrus-kissed vinaigrette makes for a casual and fabulously charry spread. (Courtesy of America's Test Kitchen)

Just the other day I was thinking, the gas grill needs to be brought out from winter’s hibernation, and the propane tank filled so it is ready for dad’s arrival from Florida. For three months a year, he enjoys grilling, especially those juicy burgers he makes by hand.

I have the perfect Father’s Day gift for him, “The Outdoor Cook” by the editors of America’s Test Kitchen (2023, America’s Test Kitchen, $29.99).

(Book Cover: Recipes and photos courtesy of America’s Test Kitchen)

Whether you are using a charcoal, gas or flat-top grill, fire pit or smoker, the book has you covered with 150 recipes to prepare the entire feast outdoors; main course, sides, bread, and desserts included. As we approach Memorial Day weekend, the unofficial start of summer and grilling season, the book will ignite your desire to get the fire and fun with family and friends going. Whether it’s a fast weeknight dinner or a soiree with the gang, “The Outdoor Cook,” provides the recipes to help make you a grill meister. What is it about cooking over a flame? Is it the sizzling sound, the aroma, or the smoky flavor of what was cooked? Perhaps it is all of the above…. tantalizing all of your senses. Other reasons…It doesn’t heat up the house, easier cleanup, and allows you to enjoy the outdoors with friends and family.

From smoked loaded nachos, grilled BBQ smokehouse burgers, grilled garam masala chicken, Kansas City-style BBQ ribs, paella for a crowd (the featured dish on the book’s front cover), no-knead Dutch oven bread, to glazed rotisserie pineapple with salted rum butterscotch sauce, and the recipes below (are you hungry yet?), you’ll find dishes for every meal component. Find the recipe for grilled French toast here:  https://bit.ly/41sSKiZ

If you are in the market for outdoor cooking equipment there are reviews of grills, griddles, planchas (flat griddles that fit on top of a gas or charcoal grate), rotisseries, pizza ovens, smokers, and other cookware.

What I found helpful is learning how to convert recipes using different outdoor cooking methods plus gas and charcoal fire setups. The section, “Fuel for the Fire” is a primer on types of charcoal, wood, wood chips/chunks, and how to best use the fuel with confidence, resulting in the perfectly charred protein or vegetable.

Did you know….

·       The first Weber grill was made from half of a metal buoy

·        The grid-like marks made on food from grilling is quadrillage

·        Pittsburgh-style steak is charred on the outside and rare on the inside

·        Hamburgers internal temperature measured with a food thermometer should be 160 degrees

·        To keep meat from sticking to the grill, pat the meat dry and then apply oil to the meat

·        Tongs should be used for turning a steak over

·        Barbecue comes from the Spanish word barbacoa

·        New England has the fewest BBQ restaurants per capita

·        May is National BBQ month

·        Ellsworth B.A. Zwoyer, from Pennsylvania invented the charcoal briquette in 1897

New England Clambake

The headnote says, “Why This Recipe Works” Clambakes on the beach are a beloved rite of summer all along the East Coast. But if you can’t get to the shore, this grilled clambake captures all the smoky flavor and party vibes of the traditional version—with no shovel required. Because you’re working with a limited size cooking surface, cooking in two stages is key. The brined ears of corn, garlicky kielbasa, and par cooked skewered potatoes go over a hot fire first and then wait patiently while the split, buttered ­lobsters and the clams cook over more moderate heat. Use potatoes ­measuring 1- 2 inches in diameter; if your potatoes are larger, quarter them and increase the microwaving time as needed in step 2. You’ll need four 12-inch metal skewers.

New England Clambake This grilled clambake captures all the smoky flavor and party vibes of the traditional version. (Courtesy of America's Test Kitchen)

½         cup table salt for brining

4          ears corn, husks and silk removed

½         teaspoon plus ⅛ teaspoon ­pepper, divided

1½      pounds small red or yellow potatoes, unpeeled, halved

4          tablespoons unsalted butter, melted, divided, plus extra for serving

¾         teaspoon table salt, divided

2          (1¼- to 1½-pound) live lobsters

1          pound kielbasa

2          pounds littleneck clams, scrubbed

Lemon wedges

1. Dissolve ½ cup salt in 4 quarts cold water in large pot. Add corn and soak for at least 30 minutes or up to 8 hours. Before grilling, remove corn from water, pat dry with paper towels, and sprinkle with ¼ teaspoon pepper.

2. Toss potatoes with 1 tablespoon melted butter, ¼ teaspoon salt, and ⅛ teaspoon pepper in bowl. Microwave, covered, until potatoes offer slight resistance when pierced with tip of paring knife, about 6 minutes, stirring halfway through. Drain, then toss with additional 1 tablespoon melted butter. Thread potatoes cut side out onto four 12-inch metal skewers.

3. Split lobsters in half lengthwise, removing internal organs. Using back of chef’s knife, whack 1 side of each claw to crack shell. Brush tail meat with 1 tablespoon melted butter and sprinkle with remaining ½ teaspoon salt and remaining ¼ teaspoon pepper.

4A. For a charcoal grill Open bottom vent completely. Light large ­chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

4B. For a gas grill Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Leave all burners on high. (Adjust primary burner as needed to maintain grill temperature of 325 to 350 degrees; if using 3-burner grill, adjust primary burner and second burner.)

5. Clean and oil cooking grate. Grill kielbasa, corn, and potatoes until ­kielbasa is seared and hot throughout, corn is lightly charred, and potatoes are brown and tender, 10 to 16 minutes, flipping and turning as needed. Transfer kielbasa to cutting board and vegetables to serving platter as they finish cooking and tent with ­aluminum foil.

6. Lay lobsters, flesh side down, and clams on grill. Cook until clams have opened, and lobsters are cooked through, 8 to 14 minutes, flipping lobsters and brushing tail meat with remaining 1 tablespoon melted butter halfway through grilling. As lobsters and clams finish cooking, transfer to serving platter with vegetables, ­preserving any juices that have accumulated inside their shells. Discard any clams that refuse to open.

7. Slice kielbasa into 1-inch pieces and transfer to ­serving platter with lobsters. Remove skewers from potatoes. Serve with lemon wedges and extra melted butter.

Open Fire: Prepare hot single-­level fire in open-fire grill. Set cooking grate at least 6 inches from coals and flames and heat grill until hot, about 5 minutes. Proceed with step 5. Serves 4

Philly-Style Cheesesteaks

The headnote says: “Why This Recipe Works: With a plancha on your grill, you don’t need to travel any farther than your backyard to enjoy a Philly cheesesteak. Its flat surface gets the beef and onion beautifully browned and ­provides plenty of room for shingling slices of cheese over separate mounds of filling for easy portioning. The best cut of beef for a homemade version of this iconic sandwich is skirt steak: Its thin profile and open-grained texture make for easy slicing, especially when the steak is briefly frozen first. As for the cheese choice, we’re partial to melty, gooey American cheese, with a little Parmesan mixed into the meat to add a welcome sharpness. If you’re a provolone loyalist, by all means substitute that for the American cheese. Top these sandwiches with chopped pickled hot peppers, griddled or sautéed mushrooms or bell peppers, sweet relish, or hot sauce. You will need a cast-iron plancha measuring at least 20 by 10 inches.

Philly-Style Cheesesteaks With a plancha on your grill, you don’t need to travel any farther than your backyard to enjoy a Philly cheesesteak. (Courtesy of America’s Test Kitchen)

2          pounds skirt steak, trimmed and cut with grain into ­3-inch-wide

            strips

2          tablespoons vegetable oil

1          onion, chopped fine

¼         cup grated Parmesan cheese

½         teaspoon table salt

⅛         teaspoon pepper

8          slices white American cheese (8 ounces)

4          (8-inch) Italian sub rolls, split lengthwise, toasted on grill if desired

1. Place steak pieces on large plate or baking sheet and freeze until very firm, about 1 hour.

2. Using a sharp knife, shave steak pieces as thin as possible against grain. Mound meat on cutting board and chop coarse with knife 10 to 20 times.

3A. For a charcoal grill Open bottom vent completely. Light large ­chimney starter three-quarters filled with charcoal briquettes (4 ½  quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, center plancha on grill, cover, and open lid vent completely. Heat grill with plancha until hot, about 5 minutes.

3B. For a gas grill Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Center plancha on grill, cover, and heat for 5 more minutes. Turn all burners to medium-high.

4. Heat oil on plancha until just smoking. Add meat and onion in even layer and cook without stirring until well browned on 1 side, 4 to 6 minutes. Stir and continue to cook until meat is no longer pink, 2 to 4 minutes. Transfer meat mixture to colander set in large bowl. Drain excess moisture from meat.

5. Return meat mixture to plancha (discard any liquid in bowl) and add Parmesan, salt, and pepper. Heat, ­stirring constantly, until meat is warmed through, 1 to 2 minutes. Reduce heat to medium (if using gas).  Divide mixture evenly into 4 individual portions the length of rolls. Shingle 2 slices of American cheese over each ­portion. Cover and let cheese melt, about 1 minute. Center rolls cut side down over each portion of meat. Using spatula, scoop under each portion of meat and flip meat and roll to create filled sandwich. Serve immediately.

Flat-Top Grill: Turn all ­burners to medium-high and heat griddle until hot, about 10 minutes. Leave all burners on medium-high. Clean griddle and proceed with step 4, reducing heat to low in step 5.

Open Fire: Prepare medium-hot single-level fire in open-fire grill. Set cooking grate at least 6 inches from coals and flames, place plancha on cooking grate, and heat plancha until hot, about 5 minutes. Proceed with step 4. Serves 4

Grilled Vegetable Platter

The headnote says, “Why This Recipe Works A bounteous assortment of grilled ­vegetables served with a citrus-kissed vinaigrette makes for a casual and fabulously charry spread. The vegetables are even better at room ­temperature than they are hot, so you can easily make this ahead, if you like. It makes an excellent starter to keep everybody happy at the ­outdoor table while you continue to grill up more goodies, or you can easily customize the platter with add-ons to make this the centerpiece of your meal. The ­burrata is a great start; its creamy insides will mingle with the ­vegetables on guests’ plates. Also consider additions such as crusty bread slices toasted on the grill, marinated olives, marinated white beans, high-quality tuna packed in oil, and/or grilled lemon halves to squeeze over whatever you please. If burrata is unavailable, sliced fresh mozzarella makes a ­suitable substitute. ”

Lemon-Basil Vinaigrette

2          tablespoons lemon juice

4          teaspoons Dijon mustard

2          garlic cloves, minced

½         teaspoon table salt

¼         teaspoon pepper

6          tablespoons extra-virgin olive oil

¼         cup chopped fresh basil, plus basil leaves for garnish

Grilled Vegetable Platter

2          red bell peppers

1          red onion, cut into ½-inch-thick rounds

4          plum tomatoes, cored and halved lengthwise

2          zucchini, ends trimmed, sliced lengthwise into 3/4-­inch-thick planks

1          eggplant, ends trimmed, cut crosswise into 1/2-inch-thick rounds

3          tablespoons extra-virgin olive oil

½         teaspoon table salt

½         teaspoon pepper

8          ounces burrata cheese, room temperature

1. For the lemon-basil vinaigrette Whisk lemon juice, mustard, garlic, salt, and pepper together in bowl. Whisking constantly, slowly drizzle in oil. Stir in basil and season with salt and pepper to taste. (Vinaigrette can be refrigerated for up to 2 days. Bring to room temperature and whisk to recombine before serving.)

2. For the grilled vegetable platter Slice ¼ inch off tops and bottoms of bell peppers and remove cores. Make slit down 1 side of each bell pepper, then press flat into 1 long strip, removing ribs and remaining seeds with knife as needed. Cut strips in half crosswise (you should have 4 bell pepper pieces).

3. Push toothpick horizontally through each onion round to keep rings intact while grilling. Brush onion, bell peppers, tomatoes, and zucchini all over with oil, then brush eggplant with remaining oil (it will absorb more oil than other vegetables). Sprinkle vegetables with salt and pepper.

4A. For a charcoal grill Open bottom vent completely. Light large ­chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

4B. For a gas grill Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Turn all burners to medium-high.

5. Clean and oil cooking grate. Grill vegetables until skins of bell peppers and tomatoes are well browned and onions, eggplant, and zucchini are tender, 10 to 16 minutes, flipping and moving vegetables as necessary to ensure even cooking and transferring vegetables to ­baking sheet as they finish cooking. Place bell peppers in bowl, cover with plastic wrap, and let steam to loosen skins, about 5 minutes.

6. Remove toothpicks from onion and separate rings. When cool enough to handle, peel bell peppers, discarding skins; slice into 1-inch-thick strips. Arrange vegetables and burrata attractively on serving platter with lemon-basil vinaigrette. Garnish platter with basil leaves. Serve warm or at room temperature. Serves 4 to 6.

Stephen Fries, is a newly retired professor and coordinator of the Hospitality Management Programs at Gateway Community College, in New Haven, CT. He has been a food and culinary travel columnist for the past 14 years and is co-founder of and host of “Worth Tasting,” a culinary walking tour of downtown New Haven, CT. He is a board member of the International Association of Culinary Professionals. Stephen@stephenfries.com For more, go to stephenfries.com.

[ghostlycreatorconnoisseur]

Kansa Thali Bronze Dinner Plate

The Zishta bronze thali set is ideal for serving Indian traditional food and is made with great utility and aesthetic nuance. The three meals of the day should be served using these customary cookware and serving pieces.A Kansa plate, two sabzi bowls, a Kansa spoon, and a Kansa tumbler for water make up the handcrafted Kansa thali set.The plates and serving katori are hand battered to the desired shapes, and they maintain their beaten charcoal finish on the outside and lathe fine finish inside. built to last for many years!

[ourkitchenwarehub-blog]

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                  Online shopping for Home and Kitchen Appliances Offers from a great selection at KitchenwareHub Store.

Store Information Kitchenware Hub, SCF-6-7 Sector-20 C Chandigarh - 160020 India Call us now: 8699033696, 0172-2704870 Email: kitchenwarehub@gmail.com

[dessertgallery]

Kansas Dirt Cake (Dirt & Worms) - Your source of sweet inspirations! || GET AWESOME DESSERT MERCH! || GET THE BEST BAKING SUPPLIES! || 100% CERAMIC COOKWARE!

[vintagecamping]

To Tour Right, Travel Light!

Full color advertisement from the Kansas City Automobile Supply Company. They specialized in Auto Touring Equipment such as tents, cookware, furniture, recreational items and lots more.

Missouri, 1917

[zishtatraditions]

Zishta Handcrafted Kansa Serving Ladle Set

The Kansa Serving Ladle set consists of four different types of ladles which are designed to best serve your rice, vegetables, curries and dal.

These hand crafted ladles are made by the traditional Kansara community of Gujarat following the age old technique of Kansa Casting honed over many centuries.

[goodearths]

What Can Kansa Utensils Do For You?

What can kansa utensils do for you? I'll tell you about Copper in kansa utensils and how this metal helps to alkalize your food. And let's not forget about the Tin coating! Copper promotes holistic healing, boosts energy levels, and is a good conductor of heat. It helps to preserve food longer and prevents water-borne illnesses. As an added benefit, copper has anti-convulsant and brain stimulant properties. Copper in Kansa utensils can help you to think clearly and concentrate!

Pure kansa utensils

The aesthetic appeal of Pure Kansa utensils lies in their utilitarian design and aesthetics. The Kansa dinner set is beautifully simple and perfectly suited for serving dry and liquid foods. This Indian serve-ware is also known for its innate antiseptic qualities and hand-sculpted patina. Generations of households have used Kansa utensils and cookware for their daily needs. They have many benefits to offer - the utensils are naturally resistant to corrosion and oxidation, helping nourish red blood cell formation and regulate the thyroid gland. Additionally, they look beautiful and compliment any decor.

The utensils are also highly durable, as they're made of the same alloy as Kansa. Ayurvedic practitioners consider Kansa the best metal to cook and eat with. They recommend consuming Kansa utensils for their therapeutic benefits. The alloy has an antibacterial and antioxidant properties, and it's known to reduce the risk of water-borne diseases. In addition, it can improve digestion, relieve pain and enhance brain function.

 Copper in kansa utensils

The health benefits of copper in kansa utensil products are extensive. They improve overall health, improve gut health, prevent water-borne disease, and boost energy. Copper helps fight inflammation, boost immunity, and controls thyroid and endocrine system function. It is also a powerful anti-inflammatory, aiding in the prevention of arthritis and relieving pain in the joints. Moreover, copper plays a major role in the production of melanin in our skin, which promotes the growth of healthy red blood cells and inhibits the aging process.

Pure Kansa, the Indian name for bronze, is a form of copper alloy that contains up to seventy percent copper and 22 percent tin. Pure Kansa also has a gold and silver core, which makes it a superior metal. It is used to make various handcrafted utensils, such as bowls, plates, and cups. In fact, it is the only type of metal that has an added benefit of boosting gut health.

Tin coating on kansa utensils

The tin coating is a protective layer for metal utensils. The coating is applied with a cotton cloth and protects the metal from tinnitus, a severe food poisoning risk. Ayurvedic medicine endorses the use of metals and stones. This coating is applied to a variety of utensils, from pots and pans to spoons and forks.

Modern bronze utensils often feature a tin coating, so be sure to check the coating regularly to ensure that the metal doesn't wear off or chip. If the tin coating has worn off, it's time to get it repaired. If you use a tin-coated kansa utensils on a daily basis, make sure to wash it immediately after use to prevent tin corrosion.

Copper alkalizes food

The use of copper in Kansa utensils has several health benefits. The metal is antibacterial, promotes holistic healing, and cures acidity and inflammation. It also improves immunity, and balances the three doshas in the body. It improves brain function and prevents water-borne diseases. A Kansa glass set increases immunity, and retains temperature.

 The ancient Indians used utensils made of pure Kansa, which is a metal alloy made of copper and tin. The use of Kansa enhances the health benefits of both copper and tin, which are essential for the proper functioning of the brain. The combination of copper and tin maintains the pH level of the body and neutralizes acids. This alkalizing effect extends throughout the body, increasing immunity, boosting vitality, and detoxifying internal organs.

Age of kansa utensils

Ancient Indian utensils are made from bronze (Kansa), an alloy of copper and tin. Known as the bell metal, Kansa is a superior metal and has been used for cooking and serving food for centuries. Its use has been guided by Ayurveda, a philosophy that emphasizes the use of trace metals and copper in food preparation and storage. It also contains beneficial elements, such as zinc and iron.

Unlike copper or brass, Kansa does not react with acids, making it safe for food preparation. It is also corrosion-resistant and easy to maintain. Although it has a sharp sound, Kansa is very soft and smooth to the touch. Its reddish appearance turns from a grayish tint to a deep red when heated, indicating that it is inherently healthy. But it is important to remember that this type of utensil should be cleaned after each use in order to keep its healing properties intact.

Health benefits of kansa utensils

Copper alloys and bronze have many health benefits. Copper can improve the body's overall pH balance, reduces acidity, and enhances the intellect. Copper also increases collagen and promotes a faster metabolism. Many ancient Indians would drink water from copper vessels first thing in the morning. The same benefits apply to copper cookware. Copper can also help your immune system and promote overall well-being.

Copper and tin, two of the main elements in copper, can be used to make kansa utensils. Copper is the most common metal, and brass is second. Copper and tin are conductive, allowing them to spread heat evenly across them. Copper and brass react with acidic food, while bronze will not. Copper and brass are the least harmful metals for cooking. But, copper and brass are not the only benefits of cooking with kansa utensils.

[ayogikitchen]

Hand-me-down. My mom went through her cabinets. I actually was hoping for her ‘70s Le Creuset, but this might even be better. While I’ve never been a fan of anything that looks like a casserole, or even that tastes like a casserole, I am super happy and proud to inherit this beautiful dish. And to be fair to myself, I have learned to appreciate a good casserole. This year I used this one for Tzimmes on the first night of Hanukkah. I planned it. I loved how the deep blue contrasted with the orange of carrots and sweet potatoes. I actually couldn’t have planned the visual better. #cookware #hanukkah #tzimmes #inheritance #handmedowns #beautiful #cook #cooklife #chef #cheflife #latergram #casserole #casseroledish #ayogikitchwn #personalchef #professionalcook (at Lawrence, Kansas) https://www.instagram.com/p/CXuzKQOMNvV/?utm_medium=tumblr

[dateddisneydishes]

Jimmy Jones' Manly Meatloaf

From Tommy Tucker's Tooth

The History

While Walt Disney was able to sell off a series of his Laugh-O-Grams shorts, money was still tight at the floundering studio. In order to stay afloat Disney took on some adverstising commissions. A local dentistry requested an educational short on the importance of brushing one's teeth, that was shown to schools within the Kansas City area.

The short was mostly live action, with a few animated effects, and even some puppetry. The documentary was a success and not only paid that month's bills for the company, but the dentist even financed a squeal short, Clara Cleans Her Teeth.

The Food

Now, you would think that a film about cavities would feature the danger of eating too many sweets or some such, but no. The only food in the short is leftover meatloaf and potatoes.

Well there's as many meatloaf recipes as there are rocks in a quarry, so the question was which recipe to go with?

I decided on one published in 1922, the same year that the short was made. This comes from The Stag Cookbook: A Man's Cookbook For Men. It's a curious historical oddity that can be found on the Gutenberg Project.

The book features recipes from famous men of the time such as Houdini, Charlie Chaplin, and Harold Lloyd. This particular recipe is by Charles P. Steinmetz, (one of the fathers of electrical engineering) and is clearly intended to be cooked over a campfire, but it can easily be modified for an oven.

Ingredients

1/2 pound ground or finely minced beef

1/2 pound ground or finely minced pork

1/2 pound ground or finely minced veal (optional)

Some chopped bacon, cut into about 1 inch square pieces

2 eggs

1 1/2 teaspoon pepper

1 1/2 teaspoon salt

1/2 teaspoon celery salt

Butter (enough to cover the pan)

1 cup cream or whole milk

Cookware

Cast Iron Frying Pan

Lid to frying pan or aluminium foil

Tongs

Mixing bowl

Knife

Directions

Now Steinmetz would have you mince the cuts of meat yourself. Which can do using a food processor. However, if you want to skip this step and used pre-ground meat, no one will judge you.

Also, if you can't find veal or it's too expensive, feel free to replace it with more ground beef, or another ground meat of your choosing. You can even omitted it entirely and just make a smaller loaf of need be.

For the meatloaf, combine meat, eggs, and spices into mixing bowl. Form a round loaf.

Then in a cast iron frying pan melt the butter, and add the loaf.

Cover the pan and cook in an oven on low heat (around 350 degrees) for roughly 30 mins.

Turn the loaf over, add more butter, and cook for an additional 15 mins. Checked to make sure it's fully cooked in the center. If not, cook for another 15 mins.

Once fully cooked on the inside, remove the skillet from the oven and place on the cooktop.

Sear each side of the loaf, on high heat, until l each side is brown. Add butter as needed, so as not to stick.

Then remove the loaf from the pan and let it rest.

Pour a cup of cream or rich milk into the now empty pan, and keep on medium heat.

Stir untill brown gravy is formed and pour that over the loaf.

Serve with a side of boiled mealy potatoes.

Now that's what the main characters had for dinner, but what of the leftovers?

Next time will be discussing potato salads and iceboxes, as we continue on with Tommy Tucker's Tooth.

[ourkitchenwarehub-blog]

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[zishta]

Best Natural cookware for your home (Tamil) | Cast Iron, Clay, Kalchatti Handmade | Zishta

Zishta brings varied #traditional, #natural vessels and #cookware from authentic, original rural #artisans who have been making it for generations. The range includes cooking vessels made of #Iron, Cast Iron, Soasptone or #Kalchatti, Eeya chombu or tin vessel, Bronze utensils, Kerala Uruli, #Kansa and many more.

A huge thanks to @mylaporeiyeraathuponnu (check out her Instagram handle) for helping our customers with her knowledge and experience) All the cookware are food safe and tested for quality in NABL accredited lab for RoHS (Restriction of Hazardous Substances). 

See More: Traditional Wall Art

[jpopitunes]

Divineshirt - Butterfly Kansas City Chiefs Football Flower White Daisy Shirt

Divineshirt – Butterfly Kansas City Chiefs Football Flower White Daisy Shirt

Buy this shirt:  Click here to buy this Divineshirt – Butterfly Kansas City Chiefs Football Flower White Daisy Shirt Gift cI’ve always loved to cook, but this year my ambitions of being an at-home top chef have really kicked into high gear. That’s why I am currently coveting the Butterfly Kansas City Chiefs Football Flower White Daisy Shirt What’s more,I will buy this Cookware Set from Caraway…

[zishtatraditions]

Kansa Breakfast Plate With Spoon | Buy Online | Zishta.com

Kansa breakfast plate, a beautiful and functional addition to your morning routine.

Crafted by skilled artisans from Gujarat, each Kansa Thali set is a masterpiece, with a beautiful, smooth finish that reflects India's rich cultural heritage.

This breakfast plate is perfect for serving everything from poha, upma, idli, toast, eggs to pancakes and fruit.