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Showing posts with label Sausage. Show all posts
Showing posts with label Sausage. Show all posts

Monday, October 3, 2011

For Whom The Corndog Rises



It was a good day for a cookout. Harry poured himself a drink. Nick was coming over later, and when he did, they would have more drinks. For now, Harry occupied himself with the corndogs. Mary was passed out on the sofa. He wished Mary hadn’t drunk so much so that she could make the dinner and he could go back to writing. He donned an apron and sifted flour, sugar, baking powder and salt into a bowl. First, he fished the bullets out of the baking powder and sat them on the counter while he measured out 1 ½ teaspoons of it, then he put the bullets back in for safekeeping. He didn’t know why Mary hid the bullets in the baking powder instead of the flour like everyone else.

Then he stirred in the corn meal. He cut in the shortening until it resembled fine crumbs between his fingers, like rough sand. He poured himself another drink, then decided he’d rather have a beer. He combined egg and milk in a cup and added it to the cornmeal mixture. Things were coming together now, and he felt the afternoon would be a success.

He reached for the frankfurters. They reminded him of the war, when frankfurters were all they could find to eat on the streets of Frankfurt. They were everywhere, being brandished by soldiers with terrible wounds. The memory made him sweat. He drank from his beer. That was better. He pushed each frankfurter onto a stick and dipped it briefly into the batter, coating each one thoroughly. Mary stirred, but did not wake. She was going to feel it tomorrow. It was no laughing matter.

By now the oil was bubbling in the fryer. It make a hissing sound like water in a shallow stream. The one he fished as a boy used to sound like that too, in March when it was swelled by the melting snow and ran fast. He loved to catch fish then — all he needed to do was reach in and grab them with his bare hands. He broke their necks and set them in a basket on the bank.

He put the battered frankfurters in the boiling oil and watched them fizz. He didn’t know how long it would take, maybe 4 or 5 minutes. Meanwhile, he finished his drink. Cooking was thirsty work. Nick would be here soon, and he wanted everything to be ready. Nick was driving all the way from Spain to Idaho and would be thirsty too.

He opened a tin of beans and poured them into bowls. He wondered how to serve the corndogs — that’s what they were, really — and considered waking Mary to ask what to do. But Mary was still out cold, her mouth hanging open. It looked like she'd been shot, but she hadn't. A small puddle of drool had formed on the cushion under her head. Harry was angered by this, her blatant disregard for household furnishings, but many was the time he had woken from a blackout drunk in far worse circumstances, so he left her be. Boy, was she going to feel it.

The corndogs were ready to be taken out of the oil. There was no other choice but to serve them stuck in a cabbage. It seemed a waste of a cabbage, and Nick had not yet arrived, so he hollowed out an opening in the top of it with his pocket knife and inserted a bowl of catsup. He stood back and admired his handiwork. It was a better job than when he’d had to cut his own leg off in the war. Mary would be proud. Mary was a looker back then, and slept with all the soldiers. Harry had wanted to chase them off, but couldn’t. They usually had both legs. Instead he sat in the dark, drinking and brooding. She always came back in the end, legless drunk. Harry took a sordid pleasure in the irony. 

He could hear an engine coming up the drive. It was Nick. He was on his motorcycle. He was holding a case of beer in one hand and three bottles of brandy in the other. It was a wonder he could drive.
            “I say,” he called out over the throttle, “I’m starving! Is Mary about?”
            “Passed out,” Harry replied, taking the beer. “In the living room. Best not disturb her.”
            “Gosh, she’ll feel it in the morning,” Nick said. “We’ll all feel it in the morning I expect. Good Lord — is that your creation?” Nick was pointing at the cabbage impaled with corndogs which sat on the patio table.
            “It’s the best I could do, I’m afraid,” Harry said, opening two beers. “I’d like to think Mary would be proud of it.”
            “Well,” Nick said, taking a long drink, “I’m not sure about that, old chap. But wouldn’t it be pretty to think so?”

Barbecue Book, Better Homes and Gardens, 1956

Also form this book: Balls

Saturday, October 1, 2011

Tangiers Hash



If one looks up the phrase “Tangiers Hash” in Google, over a million results come back at you, none of which are recipes for a rather benign dish of pork sausage. A good deal of them relate cautionary tales of what not to do in Morocco if you want to enjoy your holiday without being thrown in jail. The rest are odes to doing the exact opposite of what the others suggest, enabling you to enjoy your holiday even more.

Making a mess of things is the guiding feature of this dish, which is a classic culinary hash — meaning coarsely chopped. Everything in it has been sliced, diced, ground, crumbled and snipped. One supposes that the recipe writer thought it dead funny to make a play on the word “hash” by naughtily referring to the other kind of hash one finds in Tangiers — which today seems rather quaint.

Ultimately, it’s a trick that backfires when the diner, expecting to get his or her brain melted into a tetrahydrocannabinol stupor after a few mouthfuls, discovers that there are absolutely no psychoactive ingredients in it at all. Boooooring.

The hash, on the other hand, has been busy being utilized for dozens of meanings across several disciplines and notation systems. The hash key on a phone, for example (#) is used to denote the end of a variable-length string of numbers with a tone that mixes 941 and 1477 Hz. That’s probably the exact same frequency of a hashish buzz.

It can all get a bit confusing. Hash brownies should not be confused with hash browns, for instance, lest one eat the wrong thing for breakfast and spend the rest of the day giggling on the kitchen floor.

Kif kif, you say — so what. Kif (or kief) is the powder gained by rubbing THC crystals from unfertilized marijuana buds before it is compressed into blocks of hashish. Keef Richards, on the other hand, is actually made from a giant block of hashish which has been carved into human form and has developed a cracked patina over time.

Cracked patina sounds like it should be an ingredient in Tangiers Hash, but isn’t. Am I rambling on? Terribly hungry all of a sudden. Got anything to eat?

# # #

Ground Meat Cook Book, Better Homes and Gardens, 1969

Monday, September 26, 2011

Bohemian Rhapsody



Queen’s epic opus is 5 minutes and 55 seconds of pure crazy-ass genius that makes absolutely no sense whatsoever, and remains to this day one of the most complex recordings in popular music, having been recorded over three weeks on so many overdubs the tape was nearly worn through.

You have to have an enormous, swaggering pair of cajones to think you can get away with singing it in concert if you are not Freddie Mercury; those who do and can pull it off are rewarded handsomely by a raucous crowd of happy hand waving headbangers judging every single note.

The song’s impenetrable lyrics have been subject to much speculation, ranging from the most jargon-entwisted academic intellectualizing to Mercury’s own admission that they were just “random rhyming nonsense.”  

Until now. Here, for the first time, is the culinary catalyst upon which “Bohemian Rhapsody” was surely based. To wit:  Homes and Gardens’ monstrous book Meals With A Foreign Flair’s section on “Stout German Fare.” 

Is this the real life?
Is this just fantasy?

Behold the glory that is the Hausplatte, a veritable symphony of meat served on a wooden trencher alongside tankards of beer. It surely is a meal for someone teetering on the brink of a nervous breakdown who thinks that “nothing really matters.”

MAMA just killed a man,
Put a gun against his head, pulled my trigger, now he's dead
MAMA, life had just begun,
But now I've gone and thrown it all away

We are eased in to the opening movement (in which the protagonist confesses to murder, says he doesn’t want to face the consequences, and wishes he’d never been born at all) by the Duchesse potatoes edging the platter, keeping all the meat in and providing an ever-present context for the meal’s theme. Who among us would not wish they’d never been born when faced with his dish? Who would not be driven to shoot someone in the head?

I'm just a poor boy nobody loves me
He's just a poor boy from a poor family,
Spare him his life from this monstrosity
Easy come, easy go, will you let me go
Bismillah! No, we will not let you go
(Let him go!) Bismillah! We will not let you go

With a sudden change in tempo, the thudding of a lone piano introduces us to a hysterical dialogue between the protagonist and his demons, here represented by the myriad artery-bursting array of animal proteins that form the plate’s centerpiece. The sausages, as Scaramouche, appear ready to do the Fandango in one’s mouth, while the boiled beef plays the part of Galileo, trying to tell the truth about meat’s essential nature. The weinkraut in the middle are surely Bismillah, the Arabic god with whom the protagonist enters a crazed dialogue begging for and denying his freedom. Before all hell breaks loose, Beelzebub, the devil himself, appears in the form of pig’s knuckles anchoring this sordid tale at both ends.

Beelzebub!.. has a devil put aside for me, for me, for me

Once any diner has commenced engorging him or herself in this orgy of meat, the music, and heart races. One can hear it begging:

Oh, baby, can't do this to me, baby,
Just gotta get out, just gotta get right outta here

Once safely removed from the table and no longer a threat, the diner slouches in a chair, sated, greasy juice dribbling down his or her chin and soaking into the napkin tucked into a collar. Eyes rolled back, is it any wonder the song ends with this final sentiment?

Nothing really matters, Anyone can see,
Nothing really matters,
Nothing really matters to me
Any way the wind blows.

The metallic chime of a gong — the bell that tolls for thee — finds echo in a long and gratifying burp.

Meals With A Foreign Flair, Better Homes and Gardens, 1963

Also from this book: Sweet-Sour PorkVive La Cuisine Franglais!




Sunday, July 10, 2011

Sausage Breakfast Bake with Crisco


 Call 911! There’s been a terrible accident! Some poor woman’s fingers were severed during the preparation of this delicious-looking Sausage Breakfast Bake. There they are embedded in the cake. Looks like the misfortune happened as she was pouring the batter and they’ve browned nicely in the oven. I don’t know about you, but nothing gives me a hearty appetite for breakfast like cake slathered in blood.

Oh — wait — it’s not blood; it’s Apple Maple Syrup. This healthy concoction is made thusly:

In a saucepan combine sugar and cornstarch; stir in the syrup reserved from a can of apple slices and cook until thick and bubbly. Stir in butter and maple syrup.

This glorious breakfast tableau comes from Crisco’s Favorite Family Foods Cookbook. This is not a joke. Such a book exists. The main aim is to incorporate as much Crisco shortening into ordinary foods as possible.

Crisco is the type of lard that long-distance swimmers use to slather themselves in to prevent hypothermia (and aid in glide?) when attempting feats of endurance that kill lesser humans, like crossing the English Channel (death by P & O Ferry) or swimming from Cuba to the US (death by shark or Coast Guard). It is not the sort of thing one readily admits to actually ingesting.

This breakfast menu would have you using Crisco in the Sausage Bake and the Sunburst Coffee Cake. The book as a whole would have you slip it into everything you can think of and many things you couldn’t. If you are really lucky, you might actually get through the entire book without having a heart attack (unlikely).

A note on crockery: plates and dishes with inner serrations like the one in this picture are a bitch to clean up. We won’t mention the baked eggs.

Crisco presents Favorite Family Foods, The Procter & Gamble Company, 1973

Also from this book: They Serve Coke at Parties, Don't They?, An Eye For An Eye
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