June 24, 2014

The Right Way to Cut a Cake

There's been a trend lately where random people on the internet like to tell you've been doing 'X' wrong all of these years and there's some revolutionary trick to it that you've been missing. Some people have dubbed these "life hacks" but I've seen a lot of these and tend to think a better descriptor might be "solutions to problems you didn't even know you had."








 For instance, people on my facebook newsfeed alerted me that I have been cutting cherry tomatoes wrong all of this time. The technique may look fancy, but in reality it would probably take me a lot less time just to cut them by hand, using a smaller knife and it is very unlikely I'd ever use this technique.

But recently I saw a video about Sir Francis Galton's theory on the most efficient way to cut a cake using scientific principles. Apparently this was a personal problem, as he and his niece shared a small cake every few days. It seems like a viable solution in a time before plastic wrap.


Galton is known as one of the fathers of race eugenics but is also responsible for a number of brilliant inventions such as the modern fingerprinting system. He was a half-cousin of Charles Darwin and inspired by his work. I doubt he had any idea that his cake theory would make such a stir 100 years after he published it. 

June 20, 2014

Secret Life of Bloggers Blog Party: Post 23

This week has been a little strange for me. We are in between managers at one of my jobs so things have been a little abnormal around here. One fantastic thing is that I had more time off than I normally do. I want to take a moment to thank everyone for all the nice emails I've been receiving due to the Historical Food Fortnightly and other recent posts. It is so fantastic to have such awesome and supportive readers.

6-14-2014



My family got a dog named Gibbs. I'm really not used to puppy rambunctiousness.

 
6-15-2014



I have never done a cake like this before but think it turned out nice. I liked their concept.  It was for a bridal shower.





6-16-2014


Helped Andy look at cars. He's still trying to replace his car after that accident. We were supposed to take a friend to the airport up there but they ended up taking an earlier flight so we killed some time at the Lehigh Valley Zoo. It's a smaller zoo but has one really neat thing that the zoos around here don't have: American Bison! 
 
6-17-2014


Had a large quantity of of spoiled cream. Turned into nice butter.


6-18-2014


Did you all see that national proclamation from the president?  I celebrated the newly formed national day of making by attending "National Day of Making--Afternoon in the Park" with Barrel of Makers.

We drew the scenery, played with some ducks and had a wonderful picnic style dinner.

Another week passed! I can't believe how fast this year has flown. 

June 16, 2014

Historical Food Fortnightly: 1700s Mushroom Ketchup

1700s Ketchup Recipe. In the 1700s tomatoes were eaten infrequently, ketchup was made from walnuts or mushrooms! Click for the colonial recipe: http://worldturndupsidedown.blogspot.com/2014/06/historical-food-fortnightly-1700s.html | World Turn'd Upside Down

I'm very excited for challenge 2 of the Historical Food Fortnightly. It was so much fun seeing all of the delicious dishes from the first challenge. If you haven't seen them, there's an awesome facebook group where all of the photos are posted. 


The Challenge: Soups and Sauces June 15 - June 28
Soups, stews, sauces, gravies! Make a soup or a sauce from a historical recipe.


The Recipe:

Colonial Recipe Mushroom Ketchup

Mushroom ketchup was something I've been wanting to make for a long time. I love the fact that this was a common sauce so different from the ketchup we use today. In the early 1700s, ketchup was introduced to English explorers by the people of Singapore and Malaysia. Originally a sauce for fish, ketchup was made out of walnuts, oysters or mushrooms and was similar to soy sauce. The English expanded the use of the sauce and it became popular for fish and meat dishes. 

The Date/Year and Region: 1796 London

Historic Foodways

How Did You Make It:


 Ingredients:

- 16 oz Mushrooms, chopped
- Handful of Salt
- 5 Shallots, chopped in large pieces, stuck with cloves
- Small knot of Fresh Ginger, chopped
- 2 Garclic cloves, chopped
- Few pieces of Mace
- Bay Leaf

Instructions:

Clean mushrooms by wiping the tops with a cloth, rinsing them will dilute the ketchup. Place in a stewpan on low heat with the salt until there is a good deal of liquid, be sure to cover the pan. Remove from heat, let cool and strain the mushrooms using a cloth. Squeeze out the remaining juice. Put the juice back on the burner and add the shallots, garlic, mace, bay leaf, ginger  and boil the mixture for a minute and then turn down the heat and let simmer for 15 minutes. Drain again and bottle.  

Time to Complete: 

About an hour. If I was to do this again I would let the mushrooms steep before cooking for a night or two like some other recipes suggest.  

Total Cost: About $8.00 but would have been much cheaper if I had had time to go to the produce market instead of the grocery store.


How Successful Was It?: This tasted much better than I thought it would. I'm actually confused as to why this went out of style. It's delicious. 

How Accurate Is It?:  Fairly accurate. I ended up just adding all of the ingredients at the beginning and stewed and strained them together. I also covered the pot although the instructions didn't specify so this may be thinner than intended, although when checked with other sources and recipes, it seems that mushroom ketchup was liquidy and mushroom gravy was thicker.

Colonial Recipe Mushroom Ketchup

June 13, 2014

Secret Life of Bloggers Blog Party: Post 22

This is a very nature oriented post. I spent a lot of time outside, even though we've had a lot of rain. I suggest everyone get out at least a little bit these next few days. I've been trying to get together all of the stuff I need for the next Historical Food Fortnightly challenge.   

6-8-2014



It's my birthday so Andy and I took a walk in the park. We only had a few minutes before it was going to be dark and rainy but the clouds were very beautiful.
   
6-9-2014


Some visiting horses came to the farm to plow the fields as one of our horses is to old to plow and the other is just learning.  This was very cool to see.

6-10-2014

Under the crab apple trees. Can't wait to try to make crab apple cider in the fall.

6-11-2014


Experimenting with my camera.


6-12-2014 

6-13-2014



These storms are starting to become a regular thing.

June 8, 2014

Secret Life of Bloggers Blog Party: Post 21

I hope everyone had a great week. The weather has been amazing. I can't believe that it is June already. 

6-1-2014

6-2-2014




The baskets at work are being filled with summer produce. 

6-3-2014


I got to work today and noticed that I forgot a memory card for my camera, so of course I wanted to take photos of everything.
 
6-4-2014



Lent a hand putting a boom up on Gazela and rearranging a few things. 

 
6-5-2014


The ox acting goofy while penned up. The cow is about to give birth soon.

 
6-6-2014


I have the cutest little bunny living in my back yard.
 
6-7-2014 


Took a walk on the grounds of Rockwood Manor and looked at the unique trees.

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