"Local" Cookbooks
jmcquown
groups put together (often for charity, like our RFC Cookbook, or for
fundraising purposes) comprised of recipes submitted by area residents. Do
you ever buy them?
When I'm on the road with John we often stop at the town's "welcome center"
(a.k.a. tourist information center), usually because we got lost LOL These
places frequently have local cookbooks for sale. Whenever possible I like
to pick one up (assuming a quick flip through gets my interest), mostly
because it's bound to have recipes not common to where I live. Granted,
most of these books have a lot of "add a can of cream of..." recipes in
them. But they can be fun to flip through and sometimes you find a gem or
two. What say you?
Jill
Julia Altshuler
I flip through them as you do and decide accordingly. I would love to
buy more since I love local food and local flavor, but I too often find
that they're badly written. Someone has been making a recipe forever
and thus forgets to include include instructions that make the
difference between success and I-don't-know-what-you're-talking-about.
--Lia
Andy
The website http://www.virtualcities.com/ons/recipe.htm hosts the
Innternet Cookbook, a fairly large collection of recipes from inns and
bed and breakfasts from all over. Also has a section of recipes from
members of congress and state governors (There's your local flavors right
there!!!).
Hope you'll try it. It's also a very unobtrusive website.
But to answer YOUR question, I don't buy local cookbooks during travels.
But a good place to stop is the County Chamber of Commerce. Tell them
you're thinking of moving into town. They'll load you up with local
interest reading materials.
Andy
Felines&Fuzzbutts
different areas -- and I occasionally run across a recipe from my
childhood that I'd forgotten about.
What drives me crazy is a recipe that includes a specific item that
perhaps is no longer produced -- or is made by a different company
under a different name. One example: "Oleo". Many people have no clue
what it is, and thus have no idea what to substitute if they can't find
it at the grocery store. What helps is when the recipe says something
to the effect of, "Oleo or margarine" -- that gives the cook an idea of
what to use if they've never heard the term "oleo".
~Eri in TX
Karen in NC
"jmcquown" <jmcq...@bellsouth.net> wrote in message
news:4qhgnhF...@individual.net...
> You know the kind I mean: the type civic organizations, churches and
> other
> groups put together (often for charity, like our RFC Cookbook, or for
> fundraising purposes) comprised of recipes submitted by area residents.
> Do
> you ever buy them?
>
> Jill
Ah, a kindred spirit! I love to bring back a taste of wherever we've been!
There are quite a few local cookbooks in my collection; I read 'em like
novels, occasionally finding a "must try" recipe. The only drawback is that
sometimes there are ingredients unique to the area, or at least with unique
names. When we went to Missouri to visit relatives years ago, I brought back
a "Best of the Ozarks" local cookbook. There were many good-sounding
recipes, some of them calling for something called "Milnot". I'd never
heard of it and asked my relatives about it (pre-Internet days!). They sent
me an emergency "care package" with some Milnot in it. Turns out it was
just evaporated milk, which I could have gotten locally very easily...
Karen in NC
Note: I've posted infrequently in rfc for several years using just my name,
but I see there's someone new posting under "Karen". I'm adding "in NC" to
my user name so y'all can keep us straight. :-)
ms_peacock
I have several of that type of cookbook. Some of mine are older, from the
50s and 60s that I found in garage sales for next to nothing. They're all
interesting.
Ms P
JoeSpareBedroom
news:1162058929.1...@f16g2000cwb.googlegroups.com...
Oleo is in my dictionary, although that probably doesn't help anyone else.
The word is probably not in any other dictionary.
ms_peacock
"Felines&Fuzzbutts" <eria...@gmail.com> wrote in message
news:1162058929.1...@f16g2000cwb.googlegroups.com...
>
> perhaps is no longer produced -- or is made by a different company
> under a different name. One example: "Oleo". Many people have no clue
> what it is, and thus have no idea what to substitute if they can't find
> it at the grocery store. What helps is when the recipe says something
> to the effect of, "Oleo or margarine" -- that gives the cook an idea of
> what to use if they've never heard the term "oleo".
>
> ~Eri in TX
Margarine was originally called Oleomargarine.
Ms P
The Cook
What part of NC? I am in the Foothills of the Blue Ridge Mountains.
--
Susan N.
"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974
Goomba38
> When I'm on the road with John we often stop at the town's "welcome center"
> (a.k.a. tourist information center), usually because we got lost LOL These
> places frequently have local cookbooks for sale. Whenever possible I like
> to pick one up (assuming a quick flip through gets my interest), mostly
> because it's bound to have recipes not common to where I live. Granted,
> most of these books have a lot of "add a can of cream of..." recipes in
> them. But they can be fun to flip through and sometimes you find a gem or
> two. What say you?
Some are actually quite respectable! Certain cities Junior League
cookbooks for example have become quite in demand. A local favorite to
my area is called "Tee Time at the Masters"
Goomba
Karen in NC
"The Cook" <susan_...@yahoo.com> wrote in message >>
> What part of NC? I am in the Foothills of the Blue Ridge Mountains.
>
> --
> Susan N.
>
> "Moral indignation is in most cases two percent moral,
> 48 percent indignation, and 50 percent envy."
> Vittorio De Sica, Italian movie director (1901-1974
Hi, Susan!
I'm in the beautiful mountains of western North Carolina, near Asheville.
Karen
jmcquown
True but I'll bet a lot of today's young new cooks don't know that!
Puester
I have a ton of them. Some are awful, some are gems. My favorite is
still the first in the series, Colorado Cache, of the Junior League of
Denver. There's not a bad recipe in it.
I'm now finding those regional cookbooks, some from quite far away, at
thrift shops and our local library's sale shelves.
gloria p
Chuck (in SC)
wrote:
What town? I'm FROM Cherryville NC
Chuck (in SC)
Ward Abbott
wrote:
>I have a ton of them. Some are awful, some are gems. My favorite is
>still the first in the series, Colorado Cache, of the Junior League of
>Denver. There's not a bad recipe in it.
Excellent book....bought that back in the 80's. Too bad that most
of the rest are just another lime Jello salad variation.
Soupcon from Chicago Jr League is another keeper!
Michel Boucher
news:9EN0h.4144$Ka1....@news01.roc.ny:
>> One example: "Oleo". Many people have
>> no clue what it is, and thus have no idea what to substitute if
>> they can't find it at the grocery store. What helps is when the
>> recipe says something to the effect of, "Oleo or margarine" --
>> that gives the cook an idea of what to use if they've never heard
>> the term "oleo".
>
> Oleo is in my dictionary, although that probably doesn't help
> anyone else. The word is probably not in any other dictionary.
What dictionary would those be? And if it's so poor, why would
anyone in their right mind use it? I suggest investing in a proper
dictionary.
The Shorter Oxford (third edition) defines Oleo thus:
Oleo. 1884. 1. Commercial contr. for Oleomargarine, esp. in U.S.
sense of artificial butter or margarine. 2. O. oil (esp. U.S.) =
Oleomargarine 1893. 3. short for Oleograph.
It also defines Oleomargarine:
Oleomargarine (pron. OleomarGarine, hard G) [Often mispronounced
(Mardjarine)] A fatty substance obtained by extracting the liquid
portion from clarified beef fat by pressure, and allowing it to
solidify; with the addition of butyrin, etc., it forms a substitute
for natural butter, formerly sold as "butterine", but now legally
called "margarine".
Margarine:
It is called margarine because of an erroneous connection to
"margarin" (1836), the margarate of glyceryl or glyceride of margaric
acid, applied to a fatty substance in certain animal and vegetable
oils, supposed to be the glyceride of the "margaric acid" of
Chevreul, really a mixture of stearin and palmitin.
and Margaric:
Margaric. 1819. etym. Gr. margaron = pearl a. In reference to the
pearly lustre of the crystals or scales. Chem. Margaric acid; orig.
the name given by Chevreul to one of the three fatty acids (oleic,
margaric, stearic) the glyceric derivatives of which were thought to
form the chief constituents of animal fats.
Just to wind up the links here, an oleograph is, as the name
suggests, a picture printed in oil colours in imitation of an oil
painting.
I hope that clears THAT up.
--
"There is a crack in everything,
That's how the light gets in."
Leonard Cohen, Anthem
ms_peacock
"Puester" <pue...@worldnet.att.net> wrote in message
news:SgP0h.140135$QZ1.1...@bgtnsc04-news.ops.worldnet.att.net...
> I have a ton of them. Some are awful, some are gems. My favorite is
> still the first in the series, Colorado Cache, of the Junior League of
> Denver. There's not a bad recipe in it.
>
> I'm now finding those regional cookbooks, some from quite far away, at
> thrift shops and our local library's sale shelves.
>
> gloria p
I've got a later edition of that cookbook. It's still good.
Ms P
JoeSpareBedroom
news:Xns986ABEE08F2F...@216.196.97.131...
> "JoeSpareBedroom" <dishbo...@yahoo.com> wrote in
> news:9EN0h.4144$Ka1....@news01.roc.ny:
>
>>> One example: "Oleo". Many people have
>>> no clue what it is, and thus have no idea what to substitute if
>>> they can't find it at the grocery store. What helps is when the
>>> recipe says something to the effect of, "Oleo or margarine" --
>>> that gives the cook an idea of what to use if they've never heard
>>> the term "oleo".
>>
>> Oleo is in my dictionary, although that probably doesn't help
>> anyone else. The word is probably not in any other dictionary.
>
> What dictionary would those be? And if it's so poor, why would
> anyone in their right mind use it? I suggest investing in a proper
> dictionary.
It was sarcasm, Michael. I was dryly dumping on anyone who could not read a
very old recipe and figure out what oleo was, even if it meant getting off
their fat ass and going to the bookcase for a dictionary.
Andy
> It was sarcasm, Michael. I was dryly dumping on anyone who could not
> read a very old recipe and figure out what oleo was, even if it meant
> getting off their fat ass and going to the bookcase for a dictionary.
Joe,
My scrapple recipe from my 1950s cookbook called for a hogs head and a
fireplace kettle, which are obviously understood but past tense in most
cooking circles.
I don't imagine I could walk into the ACME and casually ask for a hogs
head. I rather imagine it was home butchered back in the day.
So of course we have to adjust with common sense.
I have a fireplace in the kitchen but it doesn't have the fittings or the
kettle, dammit!!! ;)
Andy
maxine in ri
We tend to visit the same several places on a yearly basis, all of
which have used book stores. I'll flip through dozens of those sorts
of books, looking for something different and interesting.
Unfortunately, I've run out of book shelves, and spaces to put them!
maxine in ri
Felines&Fuzzbutts
> What part of NC? I am in the Foothills of the Blue Ridge Mountains.
Ahhh, the GOOD part of the state! ;)
We were stationed in Jacksonville (JAX) for four years and HATED it.
Nothing to do, really, unless you were into pawn shops, tattoo parlors,
or titty-bars -- which we weren't. We spent much of our free time
walking the beach, cooking out in the backyard, and going to the town's
mecca - Wal Mart. XD
I hate large cities, but being pretty much in the middle of nowhere
with little to do was really depressing for me. If we'd loived in the
Western half of the state, there were tons of things I would have done!
:)
~Eri in TX
Tara
souvenir.
My mother-in-law recently gave me a box of her old cookbooks. There
are some treasures. I have really enjoyed looking through these old
books. One of them is _Jambalaya_ by the New Orleans Junior League.
It was the official cookbook of the 1984 World's Fair. I have
another book from her hometown. There is one from an Exxon
employee group. She used to work for Exxon. She has a recipe in that
one.
Other local cookbooks in my collection:
River Road Recipes
Charleston Receipts
Calling All Cooks 1 and 2
A church cookbook from my hometown
A church cookbook from my grandmother's church
Tara
jmcquown
One of my favourites is "Sea Island Seasons", which I got while visiting my
parents outside of Beaufort, SC.
You can buy it here:
http://www.biblio.com/details.php?dcx=97038456&src=frg3
Jill <---whose parents live in the "low country" of South Carolina
Michel Boucher
news:UFS0h.4196$ya1....@news02.roc.ny:
> "Michel Boucher" <alsa...@rogers.com> wrote in message
> news:Xns986ABEE08F2F...@216.196.97.131...
>> "JoeSpareBedroom" <dishbo...@yahoo.com> wrote in
>> news:9EN0h.4144$Ka1....@news01.roc.ny:
>>
>>>> One example: "Oleo". Many people have
>>>> no clue what it is, and thus have no idea what to substitute if
>>>> they can't find it at the grocery store. What helps is when
>>>> the recipe says something to the effect of, "Oleo or margarine"
>>>> -- that gives the cook an idea of what to use if they've never
>>>> heard the term "oleo".
>>>
>>> Oleo is in my dictionary, although that probably doesn't help
>>> anyone else. The word is probably not in any other dictionary.
>>
>> What dictionary would those be? And if it's so poor, why would
>> anyone in their right mind use it? I suggest investing in a
>> proper dictionary.
>
> It was sarcasm, Michael.
Who's Michael?
JoeSpareBedroom
Your name, spelled incorrectly, while I was reading too fast. :-)
Michel Boucher
$Ka1....@news01.roc.ny:
> "Michel Boucher" <alsa...@rogers.com> wrote in message
> news:Xns986B63307683...@216.196.97.131...
>
>>> It was sarcasm, Michael.
>>
>> Who's Michael?
>
> Your name, spelled incorrectly, while I was reading too fast. :-)
Apology accepted.
Melba's Jammin'
"Felines&Fuzzbutts" <eria...@gmail.com> wrote:
>
> What drives me crazy is a recipe that includes a specific item that
> perhaps is no longer produced -- or is made by a different company
> under a different name.
> ~Eri in TX
That's poor editing by the compiling group. Sloppy.
--
-Barb, Mother Superior, HOSSSPoJ
"Maligning an individual says more about you than the one you malign."
http://web.mac.com/barbschaller; blahblahblog 10/13/2006
http://jamlady.eboard.com, Apple Pie, October 28, 2006
Doug Weller
>
>I'm in the beautiful mountains of western North Carolina, near Asheville.
Anywhere near Burnsville?
Doug
--
Doug Weller --
A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
Doug's Archaeology Site: http://www.ramtops.co.uk
Amun - co-owner/co-moderator http://groups.yahoo.com/group/Amun/
biig
A visit to a local blacksmith would fit you out for cooking in your
fireplace, assuming it's large enough???? ....smile....Sharon
Nancy2
Andy wrote:
> JoeSpareBedroom said...
>
> > It was sarcasm, Michael. I was dryly dumping on anyone who could not
> > read a very old recipe and figure out what oleo was, even if it meant
> > getting off their fat ass and going to the bookcase for a dictionary.
>
>
> Joe,
>
> My scrapple recipe from my 1950s cookbook called for a hogs head and a
> fireplace kettle, which are obviously understood but past tense in most
> cooking circles.
>
> I don't imagine I could walk into the ACME and casually ask for a hogs
> head. I rather imagine it was home butchered back in the day.
You could find a local meat locker (one that processes hunters' game),
though, and no doubt get a whole hog's head.
N.
Nancy2
I had that River Road book, along with some kind of Louisiana Junior
League book - bought them in N'awlins when I was there for a meeting.
I never found anything in them that appealed to me, though (I'm not
into crawdaddies) and I think I sold them at a garage sale.
I did have one junior league I got through Southern Living magazine -
can't remember which one it was - maybe Jackson, MS, or Atlanta or
Savannah .... just can't remember. I think I sold it, too ;-) I have
two shelves of my favorite books - I got rid of the others because I
just never used them.
N.