This guy’s work is so cool. SO COOL!
Newsflash!
“Singular Accident. — A person named Duncan, who had just arrived at St. Louis from Louisville in the 16th inst., was walking up from the steamboat to the place where he was designed to lodge, when he was observed suddenly to fall, and when he was raised by the bystanders, it was found that one of his legs was broken a few inches above the ankle, and the flesh also severed half off as if done by the blow of an axe. If did not cause him much pain at first, and he stated that he could assign no reason for the accident except that he had borne more of his weight upon that leg to relieve a weakness he felt in the other, and he heard the bone crack as he fell.”
Milwaukee Daily Sentinel
April 14, 1845, page 2
History vs. parenting
Watching the end of a documentary about the Weather Underground makes me want to say “and how would you do it differently next time?” in an effort to have a teachable moment…
Surveillance Review
Surveillance, Raban. No. This is the first (to my knowledge) Publishers Weekly starred review recipient I have given a “No.” For much of the reading, I thought I would go the other way with the verdict, but (doubtless due to my own lack of sophistication) on reflection I must conclude that Raban has merely wasted my time.
It's been a while since we've had any FP here
So I guess this will have to do.
The Woman's Exchange Cook Book
A New and Complete Culinary Encyclopedia containing Facts Worth Knowing, Health Suggestions, Care of the Sick, Table Etiquette, Dinner Giving, Menus, Household Toilet and Cooking Recipes by Minnie Palmer with the approval of Mrs. J. B. Lyon, President of the Woman’s Exchange, Chicago, Ill. (1901)
A wonderful cookbook, full of handy recipes for things not generally now eaten. I will probably have to post some tips on cooking songbirds next.
Gel cooking beyond Jell-o
If you were intrigued or horrified by the “spherical olives” on Top Chef, you should take a look at this assortment of recipes involving high tech gels, hydrocolloid recipe collection.
The Catholic Food Manual: Menu Planning and Recipes for 6 to 600
by Brother Herman E Zaccarelli, C.S.C., 1960
Someday, perhaps, I will feature Brother Zaccarelli’s horrifyingly sexist advice on managing an (ideally!) all female (and so emotional!) cafeteria staff, but today, his recipe for Tuna Bunsteads! I made a (small) batch, and it’s good stuff.
Tuna Bunsteads
Ingredients 100 portions 50 portions 12 portions Cheese, American, cubed 4 pounds 2 pounds 1/2 pound Eggs, hard cooked, chopped 48 24 6 Tuna, drained, flaked 84 ounces 42 ounces 10.5 ounces Peppers, green, chopped 2 cups 1 cup 1/4 cup Onions, chopped 2 cups 1 cup 1/4 cup Olives, stuffed, chopped 2 cups 1 cup 1/4 cup Pickles, sweet, chopped 2 cups 1 cup 1/4 cup Mayonnaise or salad dressing 2 quarts 1 quart 1/2 pint Buns, frankfurter, split 100 50 12
Procedure: 1. Combine and blend thoroughly the first 8 ingredients.
2. Fill buns. Wrap in aluminum foil. Arrange on bakers sheet.
3. Bake in a very slow oven, 250 F., 30 minutes or until cheese is melted. Remove. Serve hot.
Voter turnout: good
Updated numbers on the impressive voter turnout in Washington state this year. Though it looks like historically, Washington has been pretty participatory.
Ramen and the Future
In Japan, ramen is an art form you can dedicate your life to perfecting, in some tiny shop in the warrens of the city. And in my hometown, it’s a 10 cent lunch. But outside my fevered faux poetic brain it is also 10 cents in Japan and can be had at some fairly greasy spoons in the warrens of the city.
I like instant ramen because it is very pre-lingual: fill bowl to fill line with boiling water, wait 3 minutes, eat. There are more complex ones, but you can only go so far wrong. The most difficult are the bowl-less, where you have to find the number next to cc and thank your stars for the metric system.
I just had the swankiest instant ramen I’ve ever eaten: there was a photo of the shop and famous chef on the lid! Or perhaps he was a very cheflike sponsor? It was delicious and full of exotic ingredients that I’m sure I didn’t properly appreciate.
And after recent complaints about the dearth of flying cars, I must point out that ramen is your ideal food for space stations, plankton farming villages on the ocean floor, and cloud cities. Just add hot water!