In This Edition Of Our Somewhat Weekly Magazine:
- Time Capsule: Food Trends of The 60’s
- The Ultimate DIY Pizza Oven For Leftover Pizza
- The Varnum’s Food Fare
Our Favorite Quote Of The Week ~ “No matter where you go or what you do, you live your entire life within the confines of your head.” – Terry Josephson
Time Capsule: Food Trends of The 60’s ~ The 60’s are the era of the Howard Johnson’s and Wendy’s. Every average American family has a car in the driveway and going out to eat is the thing. At the same time, a great cultural shift is happening in American kitchens as Julia Child, fresh out of the Cordon Bleu School, becomes the first celebrity cook. Her TV show, The French Chef, infuses a sense of art and joy to home cooking from 1963 to 1967. While Americans became acquainted with Asian foods during the Gold Rush (1848–1855), Asian immigration more than quadrupled during the 60’s, introducing many new Korean and Vietnamese dishes to the American repertoire of favorites. At the same time, the hippie movement spanned across all aspects of culture, including our perception of food, as thousands of young, men and women revolted against packaged icons such as instant potatoes, Minute Rice and white bread and chose to grow their own food instead.
The Ultimate DIY Pizza Oven For Leftover Pizza ~ When you reheat pizza, do you use the pan method, microwave or oven? If you’ve tried different methods, you also know you get different results. For ultimate, gourmet pizza results, you may want to try this hot trick. First, you’ll need twelve 6″ UNGLAZED ceramic tiles. Arrange 6 in the center of the bottom rack. Arrange the remaining 6 on the top rack. Preheat oven to 450. Carefully place your leftover pizza slices on the lower rack tiles. You’ll have a deli-style, deliciously golden-brown crust and evenly heated slice in 10 minutes or less. The tiles provide exceptionally even heat distribution. This method also enhances the aroma of the pizza when you open the oven door, adding further enjoyment to a simple pleasure. Caution: Wear oven mitts and a spatula to handle pizza in a tiled oven and allow the tiles to cool completely before removing them.
The Varnum’s Food Fare ~ Animal, Vegetable, Miracle: A Year of Food Life. American novelist, essayist and poet Barbara Kingsolver takes a down-to-earth, hands-on look at food in a narrative that evolved from a year-long life-altering experiment. “Barbara Kingsolver and her coauthors unearth the secret lives of vegetables and the unexpected satisfactions of knowing their food producers — and sometimes their dinner — on a first-name basis… Barbara Kingsolver’s engaging narrative is enriched by husband Steven Hopp’s in-depth reports on the science and industry of food, and daughter Camille’s youthful perspective on cooking and food culture.” (Source: http://www.animalvegetablemiracle.com/book.htm). Dig in at The Varnum Memorial Library, or at your local library.
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