Friday, January 26, 2018

A Look Back at BEER VESSELS

Beer Vessels -  Photo: Pixabay
It is commonly known that beer has been around mankind for a long while. As beer itself changed, expanded, and improved, so did the way in which we actually got the beer to our mouths. Pottery, wood, stoneware, and even sewn up pieces of leather made up the earliest drinking vessels. As time went on, a man witnessed small advancements in the quality of their beer receptacles. Early Europeans that lived during the time of the black plague saw the development of beer steins, which had a closed top on the steins to prevent flies from landing in the beer and making the person ill.

Today, the most important factor to influence modern beer glassmaking was the creation of glass. As consumers actually started to be able to look at what they were consuming from the glass they began to demand a beer with more flavor and an improved hue. Customers didn't want chunks in their drinks anymore so manufacturers began to filter their beers. With this new, improved wave of beer glasses, it appeared beer steins were on the way out.

A variety of  glasses were created and produced for the various kinds of beers. The sixteen-ounce pint glass is the most in-demand glass in the United States. It was originally used to fit the top of a Martini shaker, but barkeeps soon discovered that as the beer poured out of the pint glass was the top receptacle because it let part of the carbonation to be released and let the aroma of the brew to be more obvious. The pint glass rapidly became popular with barkeeps who had to rinse each glass by itself because it can be put on top of each other and stored easily on the shelves.

An attempt to get consumers to get their kind of beer by breweries led to some unique and groundbreaking moves on the marketing and advertising front. Handing out glasses to consumers was a way that manufacturers found to promote their beers even though it was illegal. This led to the manufacturers creating glasses that were works of art unto themselves. The first were gaudy and costly; they would often have gold or silver embossed on the sides. Eventually, artists from the breweries began doing detailed carvings on either side of the beer glasses or steins and even developed a method of cooking enamel paint onto the glasses. These enameled glasses are still some of the rarest beer souvenirs, even though they were made more recently than the others. Nowadays avid collectors all over the earth continue to collect these tin signs and memorabilia that are sometimes worth thousands. Have you looked up at the top of Grandpappy's old drawer in a while?




Wednesday, January 24, 2018

Gardens at the Time of the Norman Conquest

Quin Abbey is a ruined Franciscan abbey or friary in Quin, roughly 9 miles from Ennis, County Clare in Ireland.
Photo: Wikimedia
The Anglo-Saxon ways of living were greatly altered by the advent of the Normans in the latter half of the eleventh century. In architecture, as well as horticulture, the Normans excelled the Anglo-Saxons at the time of the Conquest. But, until the Normans had subdued the entire country, home life was an impossibility, and there was no occasion for domestic architecture or decoration. Thus, while the early monasteries were substantial stone buildings, commonly situated in the broadest and most fertile valleys, castles were ruder structures, generally erected on windy hilltops, where their inmates devoted both time and space to projects for offense and defense. These bare strongholds were impractical for such a peaceful pursuit as gardening. 

After a few years, the danger of insurrection having lessened, the Normans replaced their first wooden structures with permanent castles built of stone. Of the early Anglo-Norman style of architecture, Berkeley Castle is perhaps the most complete example now existing. The keep is said to date from the time of William the Conqueror. Around the massive building runs a terrace intended both for a walk and to prevent the walls from being mined by besiegers. One of these terraces, covered with grass and flanked by an ancient yew hedge clipped in the shape of rude battlements, forms a quaint bowling green. 

Terraces, like the one adjoining these battlements, were, in those tumultuous times, the only safe place for the ladies to enjoy an airing. A portion was often reserved for their special use, and, as at Castle Carlisle, called the Ladies Walk. There, at a much later period, Mary, Queen of Scots, when captive, was allowed to take her exercise.    At Bridgenorth, a pleasant terrace walk, much admired by Charles I, encircles the ancient castle walls and is more than half a mile in compass. On the borders of such a terrace, beside the hedge, a few herbs were usually cultivated by the chatelaine to be used in sickness, or to make a poignant sauce for whetting the satiated appetite.



Tuesday, January 23, 2018

Regional Cuisine Of The United States: Louisiana Cajun Cooking

Jambalaya - Photo: Wikimedia
Louisiana Cajun cuisine originated with a group of French residents of Nova Scotia, who were expelled by the British in 1755. They eventually, after years of a nomadic existence, settled in the Southern Louisiana swamplands. There they adapted their native cooking methods to use ingredients that were available in their new land. This cuisine is the food of hardworking country people, used to difficult conditions. It is practical, strong country food, taking advantage of easily available local ingredients, often an entire meal prepared all in one pot. This style of cooking became the hallmark of these people, called Acadians, which was later shortened to Cajuns.

Authentic Cajun recipes can be hard to come by, as they were traditionally passed down verbally from one generation to the next. They also tend to change a little with each generation, each adding their own flair. There are hundreds of recipes for most common dishes, as the independent nature is of the Cajun people is reflected in their cuisine, each kitchen adding their own special touches.

Some of the specialties of Cajun cuisine include gumbos, stews, etouffee, and rice dishes, such as jambalayas. Cajun dishes often begin with a roux, which is butter or oil cooked with flour. Roux is used for thickening, and for flavor. There are three types of roux, depending on how long it is cooked. There is light or blond, medium, and dark roux. The light and medium types are primarily used for thickening gumbos, etouffee, and sauces, while the dark roux is used for flavor.

The common ingredients of this cuisine are easily available and native to the Southern Louisiana swamplands. Seafood is very common, such as crawfish, shrimp, oysters, redfish, speckled trout, and crabs. Rice is a staple ingredient. Other ingredients frequently used are pork, homemade sausages, beans, black-eyed peas, tomatoes, yams, okra, figs, pecans, and oranges. Game is also used, such as wild turkey, duck, turtles, and frog.



There are relatively few spices used in Cajun cuisine. The unique flavor comes primarily from the long simmering of the dishes prepared. One spice that is used liberally in this cuisine is Cayenne pepper. It is a fiery, finely ground spice made from Cayenne Chile. It is usually used along with white and black pepper. Another seasoning common to Cajun cooking is file powder, also called gumbo powder. This is made from sassafras leaves that are dried and ground. Creole mustard is also used in many dishes. This is a course and spicy local mustard. Tabasco and other hot pepper sauces are standard condiments on the Cajun table

Cajun cuisine is unique to Southern Louisiana, making the best of the native resources, but still retaining the French influence brought to it by the migrants many years ago. It is varied and flexible. Whether you are craving a touch of the exotic or a little down-home comfort food, this cuisine has managed to include both, often in one big pot. There is something for everyone to enjoy when experimenting with this wonderful style of cooking.




Saturday, January 20, 2018

Garam Masala - The Spices of India

Garam Masala (Hot spices) is a very popular blend of spices in Pakistan and India. Brown cardamom, Green Cardamom, Cinnamon, Cloves, Nutmeg, Mace and black pepper are the main ingredients. However, cumin seed, caraway, and bay leaves are also used. In Punjab, it is further diluted with coriander powder.
Photo: Wikimedia
India is known for its excellent cuisine, it's unique regions of cooking and a pleasant dining experience. India is distinguished in the world's cuisine for its vegetarian dishes.  One thing all of the regional cuisines of India have in common is its use of spices.  

Garam masala is an essential ingredient in the cooking of the Punjab region of northern India.  Loosely defined, "masala" is any blend of spices, and "garam" means hot.  

Generally, garam masala is added to the dish very shortly before serving to enhance flavor. Garam Masala is also an excellent rub for chicken and beef.

Garam masala is available prepared in ethnic groceries and specialty stores such as World Market.  The disadvantage of this is that one doesn't know how old the spices are, or what changes in temperatures and packaging it has been subjected to. One takes a chance on the potency and fragrance of this blend if it is bought already prepared.  It is a simple process to make garam masala, and ingredients, with the exception of cardamom pods, are readily available.  cardamom pods are available in Indian and natural food stores.  

Buy the green pods versus the white pods, which are bleached.  Cardamom is an expensive spice, second only in price to saffron.  It is expensive because it has to be hand-picked.  This spice is best used by toasting the seed removed from the pod and then ground in a spice mill, along with the other ingredients of garam masala.  Cardamom loses its essential oils and flavors quickly after being cracked and ground, and so buying the pods and toasting and grinding is the best method of use for this great spice.

To make Garam Masala, use the following ingredients:

2 cardamom pods, seeded 
1 teaspoon whole cloves 
30 whole peppercorns 
2 teaspoons whole cumin seed 
1 2-inch piece cinnamon stick 
1 teaspoon coriander seeds
1/2 teaspoon ground nutmeg

The best method for making garam masala is to toast and then grind the ingredients.  This is accomplished by placing the seed ingredients one at a time in a pan over medium-high heat, and shaking them until they just begin to smoke and release their distinctive aromas.  It will take approximately 1-3 minutes. Be sure not to burn the seeds!

Place the toasted ingredients in a spice mill, and grind to a fairly fine mixture.  The garam masala can then be stored in a tightly sealed glass jar for up to 6 months.  Any time after that and the spices will begin to lose flavor and aroma.

I use garam masala for a rub for roasted or grilled chicken and beef.  The aroma and flavor are outstanding, and chicken baked or grilled will retain the excellent flavor of the garam masala.  
Try garam masala today. Cooking with the spices of northern India is an experience that every adventurous chef should try!

Author: Alden Smith



Friday, January 19, 2018

Taking Care Your House Plants During Winter

Chlorophytum comosum. Common names: Spider Plant. Hen-and-Chickens. - Photo: Wikimedia
Many people do not know that plants need a special care during the winter. How can you tell that it is time? One touch of your fingers to that window glass will tell you just how cold it is outside. If your houseplant lives in a sunny window, you may want to move it 6" from the window. Any leaves in constant contact with that cold will not do well at all. Your houseplants can be decimated by a cold draft as well. 

Moreover, your indoor air becomes dry in the winter from running your heater. Doesn't your own skin feel a little dry? The answer is not to water more often although you may need to do that also. The real answer is to mist the plant at least once a day. It is important that your houseplant leaves are clean. 

You are better dust the leaves before you start misting those plants. Plants breathe through their leaves and a layer of dust can be suffocating. Plants really should have their leaves dusted at least once a week. Smooth leaves can be dusted with a soft cloth - no furniture polish, please. Fuzzy leaves such as the African violet can be dusted with a small paintbrush. 

Hanging plants like the beautiful Spider do well with a monthly shower to clean their leaves. Make sure you use a gentle spray of water. Philodendron leaves can be cleaned with a solution of milk and water - very light on the milk. It will make the leaves shine. 

If you have space try putting a layer of rock in a pan - an old cake pan or pizza pan - fill the pan with water and set your houseplants on top of the rocks. Instant humidity. If you don't have space for a pan, set out some decorative vases filled with water. You may just find that your own skin is feeling a little less dry. 

It is better to check the light your houseplant is receiving. Days are shorter and you may need to supplement with artificial light if your plants are looking a little sad. 

There should be a resting period for your plants as all plants need it. So you should stop the fertilizer for a couple of months. Trim off any yellowing leaves. 

In summary, in houseplants different from outside plants will mainly get an impact from dirt.




Wednesday, January 17, 2018

German Potato Macaroni Dish

Several years ago my wife worked with a very nice woman from Germany. The nice lady often brought homemade foods to work for lunch and often shared with everyone in the office. One day she brought a dish she called potato macaroni and it was so good everyone asked for the recipe. So, here it is for you to try:

Ingredients

2 large or 4 medium potatoes
1 package elbow macaroni
1 dash of salt
1 dash of pepper
1 onion
fresh chives cut into small pieces
1/2 package of swiss cheese or several slices
1 slice of mozzarella cheese (optional)
2 Tablespoons of butter or margarine
Sour cream (optional)
2 slices of bacon, turkey bacon or ham (optional)

Wash, Peel (optional) and cut up potatoes into small pieces. Bring potatoes to a boil over high heat.

Add a pinch of salt to the water. Boil potatoes for approximately 15 minutes. Add macaroni to water and continue to boil for about 8 to 10 minutes. In a separate skillet, Add butter or cooking oil and cook the onions until browned. Add the chives and continue to cook for a few minutes. Drain the potatoes and macaroni. Return the potatoes and macaroni to the pan. Stir in the chives, onions, swiss cheese, bacon and sour cream. Add salt and pepper to taste.

Author: David Jones



Tuesday, January 16, 2018

Safety Considerations for Indoor Gardening

Rosary Pea - Photo: Wikimedia
It is most likely that your indoor plants will be safe from hard other than the odd garden pest.  But if you have young children or pets in the home, the danger can be for them.  There are many plants that are not recommended for indoors (or outdoors for that matter) when children or pets are present.  Some plants are poisonous, even fatal if ingested.  Listed below if a few of the more popular plants that aren’t safe to have around.

The seeds of Rosary Pea and Castor Bean plants are lethal.  Fatalities have been reported from the ingestion of just one seed.  If a young child or cat chews on one of the leaves they are sure to get sick.  You can purchase necklaces that are made from the seeds of this plant.  These are not meant for children and can cause skin irritations in adults.

Parts of the Oleander plant (the leaves and bark) are also poisonous.  It is not worth the risk to have these in the house.  Even with due diligence children or pets are bound to get into a houseplant at one point or another.  It is hard to safeguard against falling leaves or other unavoidable events.

The bulbs of certain flowering plants are considered poisonous too.  Even if you are planning on planting the bulbs outside, be careful they are stored in a safe out of the way area that is not accessible to little heads.  The flower bulbs in question are from the Hyacinth, the Daffodil, and the Narcissus flowers.

If you own any of these plants and don’t have little animals or children running around to get into still use caution.  Be aware of what plants in your house are potential hazards to humans.  In addition, be a considerate host or hostess and put the dangerous plants in a safe way when young visitors are coming over.