Kitchen Things: An Album of Vintage Utensils and Farm-Kitchen Recipes
Richard Snodgrass
Language: English
Pages: 288
ISBN: 1626360367
Format: PDF / Kindle (mobi) / ePub
Similarly, most people usually have a library of favorite recipes on which they rely: some passed along from relatives and friends, others from mentors and teachers. These are the recipes cooks return to time and time again, in part because they evoke memories of the people who have enjoyed them and prepared them in the past.
Kitchen Things, by master photographer and respected novelist Richard Snodgrass, celebrates these well-loved objects and recipes and showcases them in an unexpected way—a way that touches upon the science of food, the physics of cooking, the sensory pleasures of eating, and indeed the very nature of life itself.
In his reflections, the author is aided by his patient, persistent, and very perceptive wife, Marty, and her mother, from whose Western Pennsylvania farmhouse kitchens the objects and recipes were sourced. The gentle, often humorous repartee between the author and these wise and knowing women forms a running narrative throughout the book.
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Soup 1 t. dry mustard Method Combine all ingredients except soup. Form into 8 balls. Place in small roaster or casserole. Pour soup over balls and bake uncovered 35 minutes at 400°. Cover. Bake 35 minutes longer. CHICKEN CASSEROLE Chub tells me this is a great dish to make use of leftovers—leftover chicken, rice, vegetables, whatever you find on hand. And before baking, it’s best to mix them all together and let them sit overnight or all day in the refrigerator—“Let them ruminate and get.
Things. They have experiences, stories to tell. The photographer Oliver Gagliani used to say a thing has a life of its own, a life-cycle just like that of a person: it has a birth, a youth when it’s new and fresh and untried; then it matures to adulthood, the height of its powers and use; finally it decays and becomes broken and old. Then there’s this guy, who I nickname The Jolly Grater. (When I ask him if I may take his image, he appears to give me a grin.) The reference books and Wikipedia.
About these divergent opinions: “I don’t know a thing about all that,” she said. “I just want to know when you’ll be done with my garlic press.” BALLER One of the enduring mysteries of photography is how this purely mechanical (and chemical; and, now, digital) medium can convey the intentions and emotions of the person making (or taking) the photograph. It’s one thing to ascribe such qualities to the hand-wrought lines of a painting or drawing, the caress of hands on a spinning potter’s wheel,.
The wheat plant are exposed to air, it begins to turn nasty. An early solution during the Industrial Revolution was to simply separate the germ from the rest of the plant, which increased the shelf-life considerably. Unfortunately, without the germ, the resulting flour lacked vitamins and all those healthy amino acids. Well, it probably seemed like a good idea at the time. Flour is the common denominator of those things we call “baked goods”—breads and cakes, pastries and pies, cookies and.
Sifted flour.” Another benefit of sifting is that it can blend the dry ingredients of a recipe before adding any liquid. That can result in the flour being sifted twice: once in the initial measure, and again in the blending. If you started with pre-sifted flour, the result could be a cake so light it might threaten to float off the plate. Of course, a good sour cream icing would help weigh it down. I’m just saying…. PASTRY BLENDER A pastry blender, also called a pie crust mixer or flaker, is.