My Grandfather Sprinkled Sugar on Sliced Tomatoes!

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But he was never overweight – partially because he was a chain smoker, but mostly he spent a lot of time outdoors supervising the digging of ditches for water mains. Smoking isn’t the best way to control your appetite – it’s probably one of the worst… Human beings evolved outdoors – some say the average […]

The Trouble With Chicken

That’s the title of a new Frontline documentary focusing on the recent Salmonella outbreaks. For the homemaker there is some real eyeopening information on the different standards for whole chicken or cut-up parts. Also : how to safely handle raw chicken. Among other unpleasant facts uncovered in the film, the USDA is applying health standards from […]

Evil Auntie and the Secret Recipe

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Ingredients: 6 eggs 1/4 cup diced scallions 1/4 cup diced bamboo shoots 1/4 cup diced water chestnuts 1/4 cup celery 1/2 cup cooked diced chicken 1 teaspoon soy sauce cooking oil Preparation: Crack eggs, discard shells and beat lightly Mix all ingredients in a bowl and stir Heat cooking oil in pan until it sizzles […]

Evil Auntie Salutes the Beans

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Ingredients: mixture of green, purple and yellow beans red and green chopped peppers sliced almonds Sea Salt ground black pepper olive oil toasted sesame oil Preparation: Rinse the beans thoroughly, cut off the ends, then cut the beans into bite size pieces. Steam the beans in a double boiler for 6 minutes Heat some olive […]

What is a “Commercial Kitchen”?

Amongst foodies you may occasionally hear references to a “commercial kitchen“. What does this mean and how does it differ from an ordinary kitchen? (hint: it isn’t the number of burners on the stove!) The most important difference (other than the fact that the local Board of Health comes by and inspects the premises from […]

Substitution of Ingredients

Often you will find that you are missing some ingredient that is called for in a recipe. This is usually not a problem, as most ingredients have acceptable substitutes! The most common missing ingredient in our kitchen is milk. At various times we’ve used soymilk, water, a bit of butter, diluted sweetened condensed milk, diluted […]

The Technology of Food – Part 4

Oh, no – not C rations again! Around the time the Apple ][ computer was put into production, I spent a few weeks at Fort Benning courtesy of the U.S Army waiting around for something to happen. (Everything in the Army is hurry up and wait.) In the Airborne School kitchen I was offered the […]

The Technology of Food – Part 3

80 years ago, juke boxes were being introduced into cafes and burger joints as a way of passing the time until the food was served. Today: restaurants are installing tablet computers as a means of ordering and paying for meals – as well as provide entertainment while waiting for the chow. 60 years ago, science […]

All Chocolate Chips are NOT Created Equal

You may have recently eaten chocolate chip cookies and noticed that the exposed chocolate seems to melt a bit from your body heat. It’s pretty messy, isn’t it? The reason is really very simple – whoever made the cookies used chocolate chips that included “milkfat” (translation: butter) in the ingredients. That means those cookies cannot […]

The Technology of Food – Part 2

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Now that people have made the decision to live in urban settings it is no longer so simple (as if as growing your own food and storing it for the winter is a simple easy thing) as it used to be. With urbanization came industrial scale farming and big agribusiness. The biochemical industry was quick to try […]

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