We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
Our Recent Essays Behind the Front Page
Tuesday, September 25. 2007
Tuesday Morning Links
How the heavy-handed Clintons control the press. via Drudge
The Seven Perennial Sins, a book at LaShawn
When NJ and KY tried Hillarycare. Betsy
Bollinger scrambles to save face - and to save donations. NY Sun
A new classic on the subject of blogs and the media by Driscoll at The Atlas Society: Atlas Mugged: How a gang of scrappy individual bloggers broke the stranglehold of the Mainstream Media. Read the whole thing because it gives a good summary of the history of "self-publishing." A quote:
Photo above: That is not dog vomit - that is delicious Chipped Beef on toast. As our mornings get cooler, it seems like time to begin to think about hot, heart-warming and artery-clogging All-White Breakfasts (food white in color - nothing racial). And speaking of comfort food, SISU makes a "perfect apple pie," with lard, of course. In Yankeeland, Apple Pie is traditionally for breakfast, not dessert.
Posted by The News Junkie in Hot News & Misc. Short Subjects at 04:53 | Comments (14) | Trackback (1)
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Ah, lard, "the great misunderstood fat":
The pie is long gone, of course, but I scraped off every last bit of flaky, crusty goodness clinging to the pan and set aside in an airtight container in preparation for the coming monsoon season. Waste not, want not.
The chipped beef always looks like somebody already ate it but you're right. Its a good way to start a day outdoors.
My Dad the P38 crew chief had another term for chipped beef on toast. It was one thing he would never order in a restaurant. His kid likes it, though.
I do pretty good in the apple pie department ! ;-)
Some engineer out near Skook started manufacturing aluminum rolling pins. They are great; just put in the freezer for a few minutes before rolling out your dough.
Also, I use the Cuisinart: start with flour, add butter/lard in small amounts (I cut into about 8 pieces before adding). Drop in one piece at a time until you have the small bits texture. Then do the same thing with your ice water. Only hit the pulse button once or twice for a quick burst in between each addition. For me the real question has always been getting the juice seperated out from the crust, so I pre-cook apples and spices in a covered pan for just a few minutes (pull out the apples and mix thinckener into remaining liquid) return to heat just to get the thickening process started, then add apples and thickened juice to the pie crust. It helps to reduce the cooking time .
"That is not dog vomit - that is delicious Chipped Beef on toast."
Hey, that was a staple of our diet in B-5-3 Fort Leonard Wood, Mo during Army basic training, circa 1961. And my late brother-in-law had fond repulsive memories of it being served during WWII. Actually, I liked it--if I wasn't pulling KP that day. But it has to be prepared by sweaty, swearing cooks with hairy arms and fading old bluish tattoos.
A big, steaming, fresh plate of SOS is what everyone needs. Sets the proper mood for the day, just like finding your keys in the dog food.
Cobblers are more popular down here in the South as are lard biscuits and corn bread. All best served warm.
You give literal meaning to the expression "easy as pie." Pulsing with Cuisinart sounds tempting, but -- call me old fashioned -- I don't think I'm psycologically ready for the tactile coldness of a chilled aluminum roller.
Do you make your own lard? I did for the first time last week and was thrilled with the result but wouldn't want to get into the habit. Dietrich's Meats in Krumsville, PA ships fresh, non-hydrogenated at $2.50 per pound. I couldln't resist and ordered 8 pounds this morning.
Ohh, I wonder if they would ship their lard? I have always been able to get the little green/white box from Hormel (?) in my grocery store.
With regard to that rolling pin. It is the kind that is tapered at both ends. I had to retrain in the art of using that pin vs. the one I had always used--the kind with a handle on either end. But, that pin started out as a 10#block of aluminum. IT WORKS so well by helping to keep the dough cold. It is also nice to have next to the bed with my surefire flashlight! ;-)
Always use butter in my piecrust. Will try lard next time and compare. ;Agree w apple pie that cuisinart works great for crust!
Hetman, that is funny, "... the hairy arms and fading tattoos..." You're right. Ha
I like SOS a bunch, maybe that's why I haven't been able to find any that matches the memories.
I cannot abide "chipped beef on toast" (known to some of us as "Shit on a Shingle". In younger days I was a man of, well, imperfect honor. I and a few trusted friends maintained, ummm..., Unauthorized After-Hours-Access to the mess hall.
It only took one visit during the wee hours to raid the fridge while watching the cockroaches scurry around on the thawing "chipped beef" put SOS forever out of reach for me. But, then again, I wasn't prone to eating it anyway.
The ultimate in Yankee pie-for-breakfast tradition is mince, as that is somewhat closer to the colonial meat-pie custom of New England. Apple, with cheddar cheese, also has an august history. I know of only one little restaurant in NH that still has mince pie on its breakfast menu, though you can get pie, mince by chance, at many.
The other mark of a real New England breakfast restaurant is beans on the a la carte menu, or even better, as part of many breakfast plates. Those beans are not only the lumbercamp food of choice for getting you through the afternoon, they are what "pease porridge" in the nursery rhyme really is.
"The other mark of a real New England breakfast restaurant is beans on the a la carte menu, or even better, as part of many breakfast plates."
Beans are the king of foods--the highest item on the list of delicacies--nothing can rise higher, and the simpler prepared the better. They can be enjoyed with just a touch of salt and pepper--nothing added or they are delightful in any form as long as their delicate taste remains.
If the Good Lord had rained down beans instead of manna, the Israelites would have all made it into the Promised Land and in half the time. Perhaps beans were part of the reward to come!
We scraped every precious bit of pie crust out of the pan after serving the last full piece of Sunday's Perfect Apple Pie for dessert last night and used it tonight as topping for a dish of Rum Raisin ice
Tracked: Sep 25, 18:59