"Old Settler's Beans"
1 pound of ground beef
1 pound of bacon
1 white onion
1 large can of pork and beans
1 can of chili beans
1 can of pinto beans
1 can of black beans
1 can of butter beans
1 envelope of McCormick's chili seasoning mix
1/2 cup of brown sugar
1/4 cup of white sugar
1/4 cup of mustard
1/4 cup of ketchup
3/4 cup of barbecue sauce
In one frying pan add the ground beef and onion and brown all the way through. In another frying pan cook the bacon. Drain the fat from both meats and combine them into a baking dish. Add all the cans of beans. (remember to drain the pinto, black, and butter beans first). Add the chili seasonings, sugar, kethcup mustard, and barbecue sauce. Mix everything together. Bake for one hour at 350 degrees.
This is my mothers most successful recipe. Time and again family members call her up and request she bring "the beans" to the next family gathering. She is so pleased when people request this. However, much to the dismay of my mother, my siblings and I hate them. Also, I have absolutely no idea how these infamous beans gained their title.
I think this recipe really portrays my family's economic status for a long time. Growing up we did not have a lot of money and meals needed to be both cheap and filling. This recipe makes enough beans for at least ten people and is a great side dish for a barbecue.
Monday, June 27, 2011
Wednesday, June 22, 2011
Blog # 6
Strawberry Shortcake
My grandmother was one of the most amazing people I have ever met. She was this tiny little woman who was tough as nails and yet full of compassion. She and I were kindred spirits, and when I was an infant she would take delight in waking me up from my naps so that we could play.
My grandmother did not cook or bake a lot except for occasionally in the summers. She would spend her entire summer in her cottage in northern Wisconsin. I believe she was only truly happy when she was up north in her huge cottage with her children and grandchildren around her. It was usually on these special occasions that she would make strawberry shortcake. Her strawberry shortcake was absolutely delicious. Even when she got more frail and began purchasing her shortcake, instead of making it from scratch, hers was still the best I had ever had. The thought of strawberry shortcake brings me back to those summers as a child: running around barefoot and always a little sunburnt, but extremely happy.
My grandmother passed away when I was fifteen and for the longest time even seeing “strawberry shortcake” on a restaurant menu would bring me close to tears. I longed for my grandmother and for those seemingly endless summer days. This past year as a special surprise my mother made my siblings and I strawberry shortcake. I happily ate it and with each bite thought of a special moment I had shared with my grandmother. The nostalgia that strawberry shortcake brings to me now is comforting and peaceful. Eating it is so much more than a dessert, It is a little reminder of my grandmother and how much she loved me.
Monday, June 20, 2011
Blog # 5
The Ethiopian Diamond: Restaurant and Bar
My boyfriend and I happened upon this restaurant Friday after a day at the beach on the north side of Chicago. We are both adventurous eaters and thought it would be interesting to check out, and interesting it was! When you first walk through the doors of The Ethiopian Diamond, located in Edgewater, you are greeted by a tiny vestibule with newspaper stands and a large wooden door. On the other side of that door was one of the best food experiences of my life.
The dimly lit restaurant is surprisingly large and we were met by a very accommodating waitstaff. In the back of the restaurant was a stage where about a dozen instruments were played in turn by one very talented man. The decor consisted of large colorful paintings on the walls and lamp shades that looked like woven baskets.
The menu is very large and intimidating for someone like myself, who had never eaten at an Ethiopian restaurant before. I wanted a taste of everything so I ordered the vegetarian Taste of Ethiopia and my boyfriend ordered the same but with meat. They have many vegetarian and vegan options available.
The food came on a huge platter covered in Injera, or Ethiopian flat bread. This pancake-like bread is used in place of silverware and has a slight acidic flavor. My vegetarian taste of Ethiopia consisted of Shimbra Assa (chickpea dough in a spicy red sauce), Yemisir Watt (Red lentils in a spicy sauce), Kik Alicha (split peas in a mild sauce with onion, garlic, and ginger), Gomen (collard greens with onions and garlic), Tikel Gomen (cabbage with carrots), and Dinich Alicha (Potatoes, carrots, and onions cooked with garlic, ginger, and Ethiopian spices). Everything I had was delicious. I would especially recommend the chickpea dough in the spicy red sauce. It has a strange consistency and I had to double check with the waitress because at first I was sure I was eating some kind of ground meat. I must add that it was very fun to eat with your hands.
My boyfriend and I each tried a different Ethiopian beer. They were both very light and tasted similar. We also had a glass of honey wine, which I would not recommend. This wine was a little too cloyingly sweet.
No reservations are necessary and the waitstaff is mostly made of Ethiopian immigrants who really know the food and beverages well. They were beyond helpful in explaining the preparation of the foods.
This was a really fun and exciting eating experience and I would definitely recommend this restaurant to people who are risk takers. I say risk takers because while I felt fine after my vegetarian options, my boyfriend (who ordered meats) got sick. I had heard from people before that eating Ethiopian food is a little like playing with fire, and I guess they were right!
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My boyfriend and I happened upon this restaurant Friday after a day at the beach on the north side of Chicago. We are both adventurous eaters and thought it would be interesting to check out, and interesting it was! When you first walk through the doors of The Ethiopian Diamond, located in Edgewater, you are greeted by a tiny vestibule with newspaper stands and a large wooden door. On the other side of that door was one of the best food experiences of my life.
The dimly lit restaurant is surprisingly large and we were met by a very accommodating waitstaff. In the back of the restaurant was a stage where about a dozen instruments were played in turn by one very talented man. The decor consisted of large colorful paintings on the walls and lamp shades that looked like woven baskets.
The menu is very large and intimidating for someone like myself, who had never eaten at an Ethiopian restaurant before. I wanted a taste of everything so I ordered the vegetarian Taste of Ethiopia and my boyfriend ordered the same but with meat. They have many vegetarian and vegan options available.
The food came on a huge platter covered in Injera, or Ethiopian flat bread. This pancake-like bread is used in place of silverware and has a slight acidic flavor. My vegetarian taste of Ethiopia consisted of Shimbra Assa (chickpea dough in a spicy red sauce), Yemisir Watt (Red lentils in a spicy sauce), Kik Alicha (split peas in a mild sauce with onion, garlic, and ginger), Gomen (collard greens with onions and garlic), Tikel Gomen (cabbage with carrots), and Dinich Alicha (Potatoes, carrots, and onions cooked with garlic, ginger, and Ethiopian spices). Everything I had was delicious. I would especially recommend the chickpea dough in the spicy red sauce. It has a strange consistency and I had to double check with the waitress because at first I was sure I was eating some kind of ground meat. I must add that it was very fun to eat with your hands.
My boyfriend and I each tried a different Ethiopian beer. They were both very light and tasted similar. We also had a glass of honey wine, which I would not recommend. This wine was a little too cloyingly sweet.
No reservations are necessary and the waitstaff is mostly made of Ethiopian immigrants who really know the food and beverages well. They were beyond helpful in explaining the preparation of the foods.
This was a really fun and exciting eating experience and I would definitely recommend this restaurant to people who are risk takers. I say risk takers because while I felt fine after my vegetarian options, my boyfriend (who ordered meats) got sick. I had heard from people before that eating Ethiopian food is a little like playing with fire, and I guess they were right!
Meals range anywhere from $12-$19 with appetizers ranging from $3-$6.50.
A photo of myself enjoying my meal and an Ethiopian beer. Clockwise from the top: the chick pea dough, the potatoes and carrots, the collard greens, the cabbage and carrots, the red lentils, and the split peas with a salad in the middle.
My boyfriend's meal. Clockwise from the top: beef, lamb, spinach, chicken.
Monday, June 13, 2011
Blog # 4
"When he buys an item of food, consumes it, or serves it, modern man does not manipulate a simple object in a purely transitive fashion; this food sums up and transmits a situation; it constitutes an infor-mation; it signifies." -Roland Barthes
I think this quote can be used to express the significance that food plays to Julia Child. It is through her discovery of French cuisine that she discovers food's simplicity. Through what she learns at Le Cordon Bleu Julie is able to change the way she prepares food. Instead of attempting to transform food through its preparation she allows the food to remain what it is; naturally beautiful and delicious. In her book she says "But now I was learning the French tradition of extracting the full, essential flavors from food- to make, say, a roasted chicken taste really chickeny" (p. 67). Basically if the food is good enough it should be able to speak for itself without being made fancy and overwhelming.
How is food powerful to Julia?
Food to Julia was this tool she could use to experience a new country. Food gave her the ability to learn and expand her knowledge about something she knew very little about before. This new knowledge allowed her to make new friendships and impress people. Food was not only a tool to teach Julia it also gave her confidence.
Julia vs. Ruth
To both Julia and Ruth food contains an element of power. It gained them both popularity and attention. Food also gave them both an inner power as well. But, where Julia gains confidence through her food Ruth gains serenity and comfort. In her novel Tender at the Bone Ruth states that "When I was in the restaurant I felt grounded, fully there" (p. 233). Food has this power to transcend all else and cause her to feel calm. The difference between these two authors in regards to food's significance to them would be that food to Ruth is much more a comforting thing that allows for emotional connection. For Julia it seems to be an exciting and fun way to experience life, but for Ruth it seems almost necessary. Food to Ruth connects her to those she cares about the most and brings about a great sense of comfort and emotion.
I think this quote can be used to express the significance that food plays to Julia Child. It is through her discovery of French cuisine that she discovers food's simplicity. Through what she learns at Le Cordon Bleu Julie is able to change the way she prepares food. Instead of attempting to transform food through its preparation she allows the food to remain what it is; naturally beautiful and delicious. In her book she says "But now I was learning the French tradition of extracting the full, essential flavors from food- to make, say, a roasted chicken taste really chickeny" (p. 67). Basically if the food is good enough it should be able to speak for itself without being made fancy and overwhelming.
How is food powerful to Julia?
Food to Julia was this tool she could use to experience a new country. Food gave her the ability to learn and expand her knowledge about something she knew very little about before. This new knowledge allowed her to make new friendships and impress people. Food was not only a tool to teach Julia it also gave her confidence.
Julia vs. Ruth
To both Julia and Ruth food contains an element of power. It gained them both popularity and attention. Food also gave them both an inner power as well. But, where Julia gains confidence through her food Ruth gains serenity and comfort. In her novel Tender at the Bone Ruth states that "When I was in the restaurant I felt grounded, fully there" (p. 233). Food has this power to transcend all else and cause her to feel calm. The difference between these two authors in regards to food's significance to them would be that food to Ruth is much more a comforting thing that allows for emotional connection. For Julia it seems to be an exciting and fun way to experience life, but for Ruth it seems almost necessary. Food to Ruth connects her to those she cares about the most and brings about a great sense of comfort and emotion.
Wednesday, June 8, 2011
Blog #3
Food Inventory
Friday
My theory so far is less about what I eat and more about how I eat. After doing this assignment it became clear to me that I only eat full meals in the company of other people. When I am alone, or at work, I just eat little snacks or nothing at all. In the company of others I feel comfortable enough to actually eat meals. I believe this is because the fact that everyone else is eating allows me to validate my hunger and my want for food. If everyone else is doing it I can be comfortable enough to as well. However, if I am by myself I do not allow myself to eat large portions or meals at all. I need the presence of others to allow myself to satisfy my hunger.
*I also wanted to point out that I am not an alcoholic! I felt like as soon as I wrote down the amount that I drank and the fact that it happened almost every day surprised me and made me feel awful!
Friday
- Pretzels
- 1/2 an order of PF Chang's Lettuce wraps
- One bowl of sweet and sour soup
- 5 beers (Miller Lite. Ew, I know)
- 1 Gin and Tonic
- 1 Singapore Sling
- 1 turkey bratwurst
- pasta salad
- Cobb salad
- strawberries and grapes
- 2 Bloody Marys
- 1 beer (312)
- 1 piece of birthday cake
- 2 cups of coffee
- one chocolate doughnut
- 1/2 of a chicken breast
- rice
- one ear of corn
- tossed salad
- 4 pieces of cheese pizza (squares)
- watermelon
- 2 beers (Shiner Bock)
- 1 cup of coffee
- 1 Nature Valley granola bar
- 1/2 an apple
- 6 pretzel logs
- 1 mozzarella string cheese
- tossed salad
- spicy vegetables
- rice
- Edamame
- 2 beers (Sapporo)
- 1 egg with Colby cheese on 1/2 a tortilla
- Southwestern chicken salad
- half a bag of potato straws
- 2 pieces of pizza (triangle)
- tossed salad
- 1 cup of coffee
- 1 banana
- 1/2 an apple
- 1 Laughing Cow Cheese
- 1 handful of unsalted almonds
- pretzels
- baby carrots
- chips and salsa
- 1 portabella mushroom
- potatoes
- cooked carrots
- peas
My theory so far is less about what I eat and more about how I eat. After doing this assignment it became clear to me that I only eat full meals in the company of other people. When I am alone, or at work, I just eat little snacks or nothing at all. In the company of others I feel comfortable enough to actually eat meals. I believe this is because the fact that everyone else is eating allows me to validate my hunger and my want for food. If everyone else is doing it I can be comfortable enough to as well. However, if I am by myself I do not allow myself to eat large portions or meals at all. I need the presence of others to allow myself to satisfy my hunger.
*I also wanted to point out that I am not an alcoholic! I felt like as soon as I wrote down the amount that I drank and the fact that it happened almost every day surprised me and made me feel awful!
Monday, June 6, 2011
Blog # 2
For this exercise I evaluated the blog "DIARY OF A FEEDER". http://afeeder.blogspot.com/
The format/layout of the blog is rather simple. The title is not capitalized and the color choice feels warm and inviting. The layout blog consists of photos of the dish and the recipe. In between the photo and recipe for a few of the dishes there is a brief narrative explaining why the author loves this food. The layout also contains quotes from famous chefs and authors about food and eating. The information is organized in a way that is straight forward and approachable. If you like how the picture looks then simply read on and discover the recipe! This makes this blog feel very accessible and approachable.
The content/purpose of the blog is to give the reader recipes for comfort food. The author lovesfood that is not just comforting but also a little exotic and perhaps "fancier" than the average chicken noodle soup. The content of the blog is recipes for food loved by the author as well as the occasional narration on why the food is so loved. The blog also contains links to the author's favorite blogs, a list of his favorite food books, and and cookbooks. The purpose of this is perhaps to discover where the author found inspiration for the recipes he listed and find inspiration yourself.
This blog contains really great photographs of the dishes whose recipes are given. The photos look professionally done and make the food really appealing.
The language of the blog is very straight forward and approachable. You do not feel as though this blogger is pretentious or haughty. He also picks some excellent quotes that show he has a sense of humor and a huge appreciation for food and nature. This adds to the lighthearted and easy going tone achieved throughout the entire blog.
I gather that the author is a married man, because he says so. I feel that he has a passion for food, especially organic food. He seems to have a sense of humor and an understanding of nature and the seasons. He seems very easy going, relaxed, and not at all over the top.
In terms of Bourdieau I believe that this blogger would not agree with his theory. Perhaps I should say that instead of not agreeing with Bourdieau he just would adhere to his theory. The blog contains a quote by one of my favorite cookbook writers Ina Garten saying, "Food is not about impressing people. It's about making them feel comfortable". I think this quote shows the blogger's goal: to create food that is fancier but still approachable, impression is not the goal but comfort and warmth is. I think this blog over all is saying that you can take your comfort foods (which Bourdieau would probably consider lower class foods) and elevate them to a new level. This sort of food evolution would brush off the prior constraints lain on the food world by such people as Bourdieau. Food can be hearty, satisfying, and comforting while still being high end and exotic.
The format/layout of the blog is rather simple. The title is not capitalized and the color choice feels warm and inviting. The layout blog consists of photos of the dish and the recipe. In between the photo and recipe for a few of the dishes there is a brief narrative explaining why the author loves this food. The layout also contains quotes from famous chefs and authors about food and eating. The information is organized in a way that is straight forward and approachable. If you like how the picture looks then simply read on and discover the recipe! This makes this blog feel very accessible and approachable.
The content/purpose of the blog is to give the reader recipes for comfort food. The author lovesfood that is not just comforting but also a little exotic and perhaps "fancier" than the average chicken noodle soup. The content of the blog is recipes for food loved by the author as well as the occasional narration on why the food is so loved. The blog also contains links to the author's favorite blogs, a list of his favorite food books, and and cookbooks. The purpose of this is perhaps to discover where the author found inspiration for the recipes he listed and find inspiration yourself.
This blog contains really great photographs of the dishes whose recipes are given. The photos look professionally done and make the food really appealing.
The language of the blog is very straight forward and approachable. You do not feel as though this blogger is pretentious or haughty. He also picks some excellent quotes that show he has a sense of humor and a huge appreciation for food and nature. This adds to the lighthearted and easy going tone achieved throughout the entire blog.
I gather that the author is a married man, because he says so. I feel that he has a passion for food, especially organic food. He seems to have a sense of humor and an understanding of nature and the seasons. He seems very easy going, relaxed, and not at all over the top.
In terms of Bourdieau I believe that this blogger would not agree with his theory. Perhaps I should say that instead of not agreeing with Bourdieau he just would adhere to his theory. The blog contains a quote by one of my favorite cookbook writers Ina Garten saying, "Food is not about impressing people. It's about making them feel comfortable". I think this quote shows the blogger's goal: to create food that is fancier but still approachable, impression is not the goal but comfort and warmth is. I think this blog over all is saying that you can take your comfort foods (which Bourdieau would probably consider lower class foods) and elevate them to a new level. This sort of food evolution would brush off the prior constraints lain on the food world by such people as Bourdieau. Food can be hearty, satisfying, and comforting while still being high end and exotic.
Wednesday, June 1, 2011
Blog #1
1.) Food Writing: what are your experiences with both reading and writing about food?
I do not have any experience with writing about food. However, I do love to read about food and have several subscriptions to food magazines. I also enjoy reading cookbooks.
2.) What role does food play in your life? How important or unimportant is it to you? In what ways does it feel simple and/or complex?
Food often feels overwhelming to me. Of course I enjoy to eat but to a degree food has been something I have feared for awhile. I have a negative perception that food is this evil thing that causes despair and your jeans to not fit! This has begun to change though. Instead of seeing food as this simple and scary thing I have begun to realize that it is what keeps us going and gives us fuel throughout the day. I have also begun to respect food and the earth's natural ability to provide for us. Food is so complex and is something amazing, offering us limitless poissibilities, excitement, and even adventure.
3.) Has this role changed over the years? Talk specifically about your younger self vs. your older self.
The role that food plays in my life has changed drastically. For a long time I had an unhealthy and negative view of food. Food in my mind was terrifying and bad. Food now has become a way to be adventurous. As a child I was a pretty boring eater and then as a teenager and young adult I became a very restrictive eater. As my view of food became healthier I became more passionate about food. When I started dating by boyfriend he really opened my eyes to the adventurous side of eating. I have found a desire to try interesting and different things and have found that the majority of the time, I love it! My boyfriend has exposed me to new cultures and genres of food. I feel as though the role food has changed into for me is far more satisfying and exciting.
4.) French critit Brillat-Savarin said, "Tell me what you eat and I'll tell you what you are." What do you think this says about us? What beliefs, perceptions, and judgements do we make about others based on the food they eat? How do we classify those around us-and ourselves- through food?
Food has the ability to expose an incredible amount about a person. It can expose a person's social class and ethnicity. Depending on what people do or do not eat you can decipher their religious beliefs, political standings, or allergies. I think that people judge those who eat cheaper as frugal or poor and those who eat more high end things as snobby or rich. Where people dine exposes their economic status. Food judgement can be harsh. We can easily accuse those who eat fast food or junk food as unhealthy. Perhaps we are aware of food judgement at times and this makes us change the way we would eat for a moment. For instance, many women want to appear healthy and fit so they opt for a salad on a first date when really they are dying for the prime rib!
5.) Food is universal- We all have to eat, so food becomes a way to bring people together. But food can also seperate and alienate us. Talk about the experiences you've had with both.
Food is a wonderful way to bring people together. I love to cook for my family and boyfriend. I have a passion to feed people and I love when they enjoy what I have prepared special for them. It is a great social outlet. If I called up my siblings and invited them over to sit around the table and do nothing no one would come. But, if I invited them to come sit around the table and feast on some homemade eggplant parmesan...well now you're talking! My family tries to get together for a meal pretty much every chance we get. There are six people in my family and now that everyone has jobs and seperate lives it is the only time that we can all really talk about what is going on in our lives. Food brings us all together. At the same time food can be alienating especially for those who have religious or political convictions that restrict their diets. Food can also be alienating and a source of discomfort for those with food allergies or eating disorders.
I do not have any experience with writing about food. However, I do love to read about food and have several subscriptions to food magazines. I also enjoy reading cookbooks.
2.) What role does food play in your life? How important or unimportant is it to you? In what ways does it feel simple and/or complex?
Food often feels overwhelming to me. Of course I enjoy to eat but to a degree food has been something I have feared for awhile. I have a negative perception that food is this evil thing that causes despair and your jeans to not fit! This has begun to change though. Instead of seeing food as this simple and scary thing I have begun to realize that it is what keeps us going and gives us fuel throughout the day. I have also begun to respect food and the earth's natural ability to provide for us. Food is so complex and is something amazing, offering us limitless poissibilities, excitement, and even adventure.
3.) Has this role changed over the years? Talk specifically about your younger self vs. your older self.
The role that food plays in my life has changed drastically. For a long time I had an unhealthy and negative view of food. Food in my mind was terrifying and bad. Food now has become a way to be adventurous. As a child I was a pretty boring eater and then as a teenager and young adult I became a very restrictive eater. As my view of food became healthier I became more passionate about food. When I started dating by boyfriend he really opened my eyes to the adventurous side of eating. I have found a desire to try interesting and different things and have found that the majority of the time, I love it! My boyfriend has exposed me to new cultures and genres of food. I feel as though the role food has changed into for me is far more satisfying and exciting.
4.) French critit Brillat-Savarin said, "Tell me what you eat and I'll tell you what you are." What do you think this says about us? What beliefs, perceptions, and judgements do we make about others based on the food they eat? How do we classify those around us-and ourselves- through food?
Food has the ability to expose an incredible amount about a person. It can expose a person's social class and ethnicity. Depending on what people do or do not eat you can decipher their religious beliefs, political standings, or allergies. I think that people judge those who eat cheaper as frugal or poor and those who eat more high end things as snobby or rich. Where people dine exposes their economic status. Food judgement can be harsh. We can easily accuse those who eat fast food or junk food as unhealthy. Perhaps we are aware of food judgement at times and this makes us change the way we would eat for a moment. For instance, many women want to appear healthy and fit so they opt for a salad on a first date when really they are dying for the prime rib!
5.) Food is universal- We all have to eat, so food becomes a way to bring people together. But food can also seperate and alienate us. Talk about the experiences you've had with both.
Food is a wonderful way to bring people together. I love to cook for my family and boyfriend. I have a passion to feed people and I love when they enjoy what I have prepared special for them. It is a great social outlet. If I called up my siblings and invited them over to sit around the table and do nothing no one would come. But, if I invited them to come sit around the table and feast on some homemade eggplant parmesan...well now you're talking! My family tries to get together for a meal pretty much every chance we get. There are six people in my family and now that everyone has jobs and seperate lives it is the only time that we can all really talk about what is going on in our lives. Food brings us all together. At the same time food can be alienating especially for those who have religious or political convictions that restrict their diets. Food can also be alienating and a source of discomfort for those with food allergies or eating disorders.
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