As time went on, new collections of images appeared and I learned about existing collections, and started to use them as sources of the art for my blog. Eventually, however, my tastes changed slightly and I started being attracted to the ‘vintage’ material in the archives. I liked adding quirky or unusual images to my posts — instead of a picture of a finished dish that I was writing about, I’d include something from an old seed catalog or a fairy tale (as in my post about turnip pickles and turnip greens).
As I’ve discussed before, in the olden days, catsup/ketchup was about much more than tomatoes. Cookbooks from the 18th and 19th century are ripe with recipes for catsup/ketchup that contain ingredients that are decidedly non-ketchup ingredients, like walnuts, anchovies, and oysters.
What is sold for mushroom catsup, is generally an injudicious composition of so many different tastes, that the flavour of the mushroom is overpowered by a farrago of garlic, anchovy, mustard, shallot, beer, wine, spices, &c.
Ready made catsup is little better than a decoction of spice and water, with the grosser parts of the mushrooms all beaten up to a pulp.
When I first saw Mock Tomata Sauce on my screen, I had a few thoughts. First: ????. Next: I need to try this. And then: this reminds me of the delicious mostarda spread / sauce in the Gjelina cookbook (a concoction of lightly fried apples, coarse mustard, rosemary, etc.), so I can see it working.
Here’s Kitchiner’s recipe (mid-sentence capitalizations and “tomata” in original):
Mock Tomata Sauce. — (No. 293.)
Reduce sharp tasted apples to a pulp as in making apple sauce; pound them in a mortar with as much turmeric as will give them colour, and as much Chili vinegar as will give the same degree of acid flavour that the tomata has; add to each pint a quarter of an ounce of shallots shred fine; put all into a well-tinned saucepan and mix them well together, and give them a gentle boil; when cold, take out the shallot1 and put the sauce into small stone bottles; your sauce should be of the consistence of a thick syrup 2; this may be regulated by the Chili vinegar.
Obs. — The only difference3, between this, and genuine Love-apple Sauce, is the substituting the pulp of Apple for that of Tomata, and colouring it with turmeric.
(Updated with alternative method to preserve fresh basil)
Believe it or not, the bunch of Thai basil in the photo below is three or four weeks old (it’s been so long that I don’t remember). And yet it is almost as bright green and lush as it was on the day I bought it.
I don’t remember where I heard this tip, but since it works so well and it is basil season, it’s worth sharing.
The following Receipts [Ed. note: recipes] are not a mere marrowless collection of shreds, and patches, and cuttings, and pastings, from obsolete works, but a bona fide register of practical facts, accumulated by a perseverance not to be subdued, or evaporated, by the igniferous terrors of a roasting fire in the dog-days. The Receipts have been written down by the fireside “with a spit in one hand, and a pen in the other,” … the author submitting to a labour no preceding Cookery-Book-maker, perhaps, ever attempted to encounter; having eaten each Receipt, before he set it down in his book.
So rants William Kitchiner, in the preface of his 1817 The Cook’s Oracle1, a collection of cooking instructions and over 500 recipes for all types of foods.
Later in the preface, he continues his tirade:
Most of these books2 vary but little from each other, except in the prefatory matter: cutting and pasting seem to have been much oftener employed than the pen and ink: any one who has occasion to refer to two or three of them, will find the receipts almost always “verbatim et literatim;” equally unintelligible to those who are ignorant of, and useless to those who are acquainted with, the business of the kitchen.
Yes, Dr. Kitchiner3 is passionate about his work and doesn’t think much of his contemporaries and predecessors. He backs up his claims with hundreds of pages of (supposedly) original content, clear writing, and fully tested recipes.
Now and then a food magazine contains a recipe that becomes a standard my kitchen. Even more rarely, a single issue will contain two standards. The May/June 1998 issue of Saveur was one of those rarities, with two recipes that I have made many, many times and consider critical parts of my cooking repertoire.
The first is clafoutis;, a dessert of fruit embedded in a custard, a dessert I make a few times during the cherry and apricot season in the spring. Although it can be adapted to fall fruit like apples and pears, I haven’t tried those variations. The second is torta verde, a savory pie from the Liguria region of Italy. In this torta, a thin olive oil crust holds a mixture of Swiss chard, feta cheese, onion, potato and eggs. I probably make it once a month, all year round, especially before long domestic flights because it is superbly portable and has robust flavors that stand up to taste-killing aircraft cabins.
For a little while, I was collecting articles about Insects as Food. I thought it would be fun to feed them into a word cloud generator, so I piled the articles into a giant text file, made some small adjustments and pasted the text into one of the free on-line cloud generators. Initially, I used WordItOut because it was user friendly and allowed a good amount of creative control. For the 2018 update, I switched to Tableau Public after learning from Clearly and Simply how to make Word Clouds in Tableau.
The word cloud shown below was built using text from 33 articles (over 27,000 words) from a variety of mass-media sources like magazine articles, newspaper articles, blog posts at media websites, and trade publications. They aren’t a random sample of news coverage and are probably somewhat cricket heavy. Before submitting the text, I edited the source material to remove plurals from certain top-ranked words (e.g., crickets -> cricket, insects -> insect, etc.) and also removed many common words (the, and, him, her, etc.).
Countless initiatives have been launched to fight food waste. Traditionally, these have been non-profit, volunteer-driven efforts like San Francisco’s Food Runners (which collects prepared food from restaurants or events for distribution to the needy) or food banks (which might collect surplus food from manufacturers or groceries). Recently, bunches of for-profit companies have been wading into the field, hoping that their efforts to decrease food waste might lead to increases in profits.
A few months ago, the Meetup.com group Food Innovation Circle set up a panel discussion on food waste reduction as a business opportunity. Representatives from three San Francisco-area companies told their stories and answered questions:
Renewal Mill – this company’s goal is to convert byproducts into useful ingredients. The presenter was Claire Schlemme, Co-founder, CEO.
Regrained; – their focus is giving new life to the ‘spent grain’ leftover from beer making. The presenter was Philip Saneski, Vice President of Product.
Imperfect Produce – a produce delivery service that specializes in fruits and vegetables that don’t meet industry standards because they are too small, misshapen, or lightly bruised. The presenter was Dylan Bondy, head of outreach.
It was fascinating to hear how these companies were working to reduce food waste and establish sustainable businesses. Below I’ll share an overview of each company’s based on the event and a little bit of research.