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Thread Number: 70957
/ Tag: Recipes, Cooking Accessories
James Beard: America's First Foodie |
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Post# 939633 , Reply# 1 5/21/2017 at 08:17 (2,525 days old) by foraloysius  (Leeuwarden, Friesland, the Netherlands) |
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Post# 939656 , Reply# 2 5/21/2017 at 11:07 (2,525 days old) by Launderess (Quiet Please, There´s a Lady on Stage) |
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Have Mr. Beard's Pastery/Pie Book | ||
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Post# 939741 , Reply# 3 5/22/2017 at 06:56 (2,524 days old) by Tomturbomatic (Beltsville, MD) |
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I used his recipe for zucchini bread from Beard on Bread for years when I baked it. I have versions where I doubled and tripled it to fill up ovens with loaf pans of the stuff. Before I stopped baking it, I even bought the 1 gallon Cuisinart for the job. Alas, time moves on and youth is gone. | ||
| Post# 939767 , Reply# 4 5/22/2017 at 12:41 (2,524 days old) by twintubdexter (Palm Springs) | ||
 I remember James Beard saying how terrible it was for people in the US to ruin a perfectly good meal by drinking milk with it. I like milk. Although it's not that great for someone like me, my late partner used to say I drank milk like most people drink water. We had tons of it delivered when I was a kid. I think my mom had an innocent crush on the hot milkman Louie. | ||
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Post# 939770 , Reply# 5 5/22/2017 at 12:48 (2,524 days old) by ea56 (Cotati, Calif.) |
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I'm with you Joe, I love milk too. While I don't usually drink it with a meal anymore, I do pour whole milk on my raisin bran every morning. And if we go to a fast food restaurant, which is seldom, I always order a carton of milk because I can't stand the horrible soda that is now dispensed out of the self service machines in all these fast food outlelts. How the hell can you mess up Coca Cola? But they've found a way, yuk!
Eddie This post was last edited 05/22/2017 at 18:13 | ||
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Post# 940245 , Reply# 8 5/25/2017 at 18:00 (2,521 days old) by Tomturbomatic (Beltsville, MD) |
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They sure liked the Farber turbo oven, even if they got the placement of the heating element wrong. They liked it and the Nesco roaster oven better than microwave ovens. | ||
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Post# 940248 , Reply# 9 5/25/2017 at 18:52 (2,521 days old) by Launderess (Quiet Please, There´s a Lady on Stage) |
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Those countertop convection ovens
Of the 1970's and 1980's such as those by Farberware, Maxim, Toastmaster, etc... had much to recommend to them, and often were vastly better than microwave ovens.
Despite claims otherwise, most soon caught on early that microwave ovens were *not* the promised savior often claimed. You cannot truly roast, bake or anything requiring the Maillard reaction in a microwave. However those small countertop convection ovens could do so and how. Those countertop convection ovens were and are great for whipping up trays of various hors d'oeuvres such as mini quiches. You can also bake, broil and pretty much anything else that could be done in full sized oven. Certain cakes or other baked goods perhaps were best done without convection however. Have pretty much gone back to using my microwave for reheating leftovers, doing frozen or fresh veggies, making individual bowls of porridge and such. Find my small collection of counter-top convection or toaster ovens far better for mostly everything else. | ||
| Post# 940260 , Reply# 10 5/25/2017 at 20:40 (2,520 days old) by LordKenmore (The Laundry Room) | ||
Countertop convection ovens I've told this story before. Sorry for those who remember and are bored to death! But my mother got one of those Farberware convection ovens to replace a broken regular oven. It was just a handy, reasonably cheap fix. But she ended up really liking that oven, and came to appreciate convection ovens as superior. (And it's worth noting the broken oven was, apparently, the best conventional oven she ever used.) | ||
| Post# 940288 , Reply# 11 5/26/2017 at 00:29 (2,520 days old) by LordKenmore (The Laundry Room) | ||
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Back to James Beard I valued a couple of his cookbooks when I was first cooking. I think my mother had a copy of The New James Beard, and that was one I studied quite a bit. I don't know that I made many recipes, but I do know I made some. But what I really liked was how readable the book was. It was also the first time that I got a clue that quality of food had gone down. IIRC he talked about how much better the meat was when he was growing up.
Then, when I started baking bread, I used his Beard on Bread heavily.
My father had a bread baking phase of his own not long after he left my mother. I think he had a copy of of Beard on Bread, and he planned to bake his way through it. | ||
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Post# 940339 , Reply# 12 5/26/2017 at 13:54 (2,520 days old) by Tomturbomatic (Beltsville, MD) |
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I think that most of the "foodies" of that generation would be delighted with induction cooking. | ||
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