The Old Folks Home

[LindaB220]

Bama, here's a recipe for preparing them the traditional Finnish way:

30 crayfish (live)
1 gallon water
10 sugar cubes
½ cup seasalt
loads of crown dill

Boil the water, add sugar, salt and dill. One by one, drop the live crayfish in the water. Once it starts boiling again, boil for 8-12 minutes. After they've been boiled, remove them from the stock, chill the stock, and place the crayfish in another container, add more fresh dill, pour the stock on top. Store in a cool place and enjoy them the next day.

Ok, I'm way behind, but in La. we do 40lbs at a time. Get a big washtub and put water and a lot of salt. Throw live ones in and wait 30 min. This allows the evacuation of mud, sand and "stuff". Then take them inside to boil with cajun spices. I observed my daughter as a teenager do this. Funny as he//. She was taking a culinary course at the jr college. It didn't last as she's 5' tall and weighed 105. She just couldn't pick up those heavy pans and we'll not even talk about the knives. She's 42 now and a RN so it worked out.

 

[dsqard]

SCG reverse the order and I think you got it.

 

[Teila]

Hhhhm, 12 pages and 114 posts, a bit less than yesterday

Oh dear Chicken Canoe, I know I probably should not be, but I am laughing at that joke … also, that was my spluttered coffee moment for today.

Cynthia12 aaaaw, adorable puppies!

Not complaining (as such) but still raining! More than 24 hours now, pretty much non-stop .. typical, I have a 4 day break from work and so far, only one of them I have been able to spend outside; today is not looking good, so hopefully tomorrow .. this is severely impacting my quality time with my gals.

 

[Wisher1000]

SCG, How about -

Do a shot with me!

Hot shots

Boogie Woogie Flu

I'm a good shot!

- just thinking out loud.

 

[superchemicalgirl]

SCG, How about -

Do a shot with me!

Hot shots

Boogie Woogie Flu

I'm a good shot!

- just thinking out loud.

I like these! I failed utterly at making a sash a little bit ago. Tried to use some satin that I had left over from the niece/nephew capes. Satin did not want to play well tonight. So instead I'm quilting my pumpkins which is much more satisfying than failing at sashes.

 

[LindaB220]

Sylviaanne I completely understand your frustration. With me it is my DS. No matter what he is told, no matter that he always had to face consequences for his actions he still has to find out the hard life lessons the hard way. It is so difficult to stand by and let them fall or they won't learn that hey, fire burns. I am keeping my

that his new found appreciation for how tough life can be will stick. I don't have high hopes but I'm his mom so I am eternally hopeful he will "get a clue" one day. I figure he is going to be 21 this year. Boys usually start using their brain in a consistently useful manner around 25. I have at least four more years but probably more with him. He is a VERY young soul. I completely get it when other adults choose not to have children. They are your greatest joy but they are also your greatest sorrows at times.

Yeah, hon, this I totally understand.

Edited: Just caught up. 256 posts behind.

 

[Highcotton]

In the continuing saga of Alaskan's freezer....  after only three stops, both carts are empty.  yeah.    I mean, yeah! 

The third stop was still awake at 10pm AND had a giant "I am hoping to kill a moose, but haven't gotten one yet" freezer space.

-blah-

Anyone want to hope that the freezer will have spontaneously fixed itself after having 'rested' over night?  Or, are we gonna take the train into reality-ville and realize that the repairman, with his fat bill book is gonna be trucking up my drive tomorrow.

My modern freezer is usually afflicted by ice accumulating on the coils. The air flow is then blocked and the freezer gets warm and beeps until we defrost it. This occirs at least monthly in the warm humid SE US. It is a piece of junk. A good defrosting could not hurt it.

 

[Highcotton]

Love that one too.

Down here we would say "Well bless your heart".

 

[Highcotton]

Breastfed babies feces isn't nearly as offensive.

And, of course, your children will be way above average.

Is she from Minnesota or related to Garrison Keillor? Of course many of the Minnesotans are from that part of Europe.

 

[The Yakima Kid]

I wonder if that originated from the Baltics? That's where "hamburger" came from, immigrants to Germany brought their "odd" food with them, I guess Germany was like "aren't you going to cook that?" Ok, jk

Tartare was popularized by the Mongols; it was also the direct ancestor of the Hamburg steak, also known as the Hamburger.

From Wikipedia:

Prior to the disputed invention of the hamburger in the United States, similar foods already existed in the culinary tradition of Europe. In the 12th century, the nomadic Mongols carried food made up of several varieties of milk (kumis) and meat (horse or camel) during their journeys.[11] During the life of their leader Genghis Khan (1167–1227), the Mongol army occupied the western portions of the modern-day nations of Russia, Ukraine, and Kazakhstan,[12] forming the so-called Golden Horde. This cavalry dominated army was fast moving and sometimes unable to stop for a meal, so they were often forced to eat while riding. They would place a few pieces of meat in the form of fillets wrapped in skin and placed under their saddles so that it would crumble with the constant jogging and be cooked by the heat from the animal. This recipe for minced meat spread throughout the Mongol Empire until its split in the 1240s.[13] During the Mongol Empire's existence, it was common for Mongol armies to follow different groups of animals (such as herds or flocks of horses, sheep, or oxen) that provided the necessary protein for the warriors' diets.[11] Marco Polo also recorded descriptions of the culinary customs of the Mongol warriors, indicating that the flesh of a single pony could provide one day's sustenance for one hundred warriors.
When Genghis Khan's grandson Kublai Khan (1215–1294) invaded Moscow, he and his warriors introduced minced horsemeat to the Muscovites, which was later called steak tartare.[11] The city States of what is now known as Germany took to this ground meat product and created many of their own dishes by adding capers, onions and even caviar to the blend and selling it on the streets. [14]It is not know when the first restaurant recipe for steak tartare did appear.[15] While not providing a clear name, the first description of steak tartare was made by the writer Jules Verne in 1875 in his novel Michael Strogoff. There are certain similarities between steak tartare and the German dishes Labskaus and Mett. Other similar raw, chopped meats appeared in the 20th century, such as the Italian carpaccio, which itself was invented in 1930 at Harry's Bar in Venice.[16] Similarly, one of the oldest documents referencing a Hamburgh Sausage appeared in 1763 in the cookbook entitled Art of Cookery, Made Plain and Easy written by Hannah Glasse (1708–1770). Hamburgh Sausage is made with minced meat and a variety of spices, including nutmeg, cloves, black pepper, garlic, and salt, and is typically served with toast. A wide variety of traditional European dishes are also made with minced meat, such as meatloaf,[17] the Serbian pljeskavica, the Arab kofta, and meatballs.
While ground beef was used by various cultures in Europe and Central Asia, the hamburger's other vital ingredient, bread, has a different history. Among its many uses, bread has often been used to accompany other foods, but the description of the word sandwich was not recorded until the 18th century. Despite the many versions of the invention of the sandwich that are claimed by many cultures, the sandwich was given its name around the year 1765 in honor of the English aristocrat John Montagu, 4th Earl of Sandwich, who preferred to eat sandwiches so that he could play cards without soiling his fingers.[18] However, it was not until 1840 when Elizabeth Leslie Cook included a sandwich recipe in her cookbook that it appeared in the local cuisine of the United States.[19] Bread had always been part of the development of many types of foods, including sauces, such as those described by Marie-Antoine Carême in his compendium entitled L'art de la cuisine française au XIXe siècle.
Hamburg and its port[edit]



The port of Hamburg in the 1890s.
Minced meat was a rare delicacy in medieval cuisine, and meat itself was an ingredient restricted to the higher classes.[20] Very little mincing was done by medieval butchers or recorded in the cookbooks of the time, perhaps because it was not a necessary part of the sausage-making process that was used to preserve meat. Russian ships brought recipes for steak tartare to the port of Hamburg during the 17th century,[21] a time when there was such an abundant presence of Russian citizens there that it came to be called "the Russian port." The commercial transactions of the Hanseatic League conducted between the 13th and 17th centuries made this port one of the largest in Europe. Its commercial importance was further heightened as it became vital to the early transatlantic voyages of the age of steam. During the period of European colonization of the Americas, a large influx of immigrants to this port became a kind of "bridge" between the old European recipes and the future development of the hamburger in the United States.[22]
During the first half of the 19th century, Hamburg established itself as one of the largest transatlantic ports in Europe as it became a hub for both passenger and freight shipping. Most of the northern European emigrants who traveled to the New World embarked on their transatlantic voyages from this port. Thus, the German shipping company Hamburg America Line, also known as the Hamburg Amerikanische Paketfahrt Actien-Gesellschaft (HAPAG), was involved in transporting goods and people across the Atlantic for almost a century.[23] The company began operations in 1847 and employed many German immigrants, many of them fleeing the revolutions of 1848–9. The vast majority of settlers and emigrants from various parts of northern Europe began their voyages to the United States from Hamburg, introducing their culinary customs to their host country.[23] New York City was the most common destination for ships traveling from Hamburg, and various restaurants in the city began offering the Hamburg-style steak in order to attract German sailors. The steak frequently appeared on the menu as a Hamburg-style American fillet,[24][25] or even beefsteak à Hambourgeoise. This history caused American preparations of minced beef to evoke in European immigrants memories of the port of Hamburg and the world they left behind.[23]