Food – Page 23 – Sugar And Spice… Among Other Things

Oatmeal Art

Posted on January 2, 2019January 2, 2019 by Sugar and Spice..... Among Other Things

“The oat is the Horatio Alger of cereals, which progressed, if not from rags to riches, at least from weed to health food.” Waverley Root, ‘Food’ (1980)

From being a weed, oats has been transformed to being one of the essential health foods, so much so as to declare January as the month of oatmeal as per “foodimentarians”. From its’ origin as early as 3000 years ago, oats were a common occurrence among the cultivation of other crops. Greeks and Romans considered oats to be a diseased form of wheat. Though most of the Scottish and the Germanic tribes would disagree with that thought.

Source:https://vk.com/slideshowarts

Slowly over the years, oats has been embraced as a part of dining, especially for breakfast. The slow acceptance can be attributed to the fact that oats was and still is a primary fodder as pasturage and hay crops especially for cattle and horses. Additionally oats can turn rancid pretty quickly if not processed immediately after harvesting.

It truly amazes me all the things you can add and mix in to truly transform a plain old bowl of oatmeal. Ayesha Curry

Nevertheless the acceptance of oats especially as oatmeal (made of hulled oat grains, groats which have either been milled or ground, steel-cut or rolled) is on the rise. From the least to most processed oatmeal can be prepared from oat groats or whole oats, oat bran, steel cut (Irish) oats, rolled oats ( known as old fashioned oats), quick oats as well as instant oats and oat flour. From simple oatmeal to protein bars, brownies, oatmeal bread and cakes; the experimentation with oats is endless.

Source:https://vk.com/slideshowarts

Oats are great – you can make meatloaf and use oats instead of bread as the binder, or you can make oatmeal cookies, my husband’s favorite. Ree Drummond

Besides being wonderful art decor for foodists, oats can be mixed with an “n” number of ingredients to make weird combination like oats dosa, oats and chicken salads, oats “upma”, to shakshuka, medley of vegetable or meat and even into stuffed bell peppers or spicy seasoned stuffed bitter-gourds. Try an online search, there would be numerous recipes including the addition of oats.

There is no doubt that some plant food, such as oatmeal, is more economical than meat, and superior to it in regard to both mechanical and mental performance. Such food, moreover, taxes our digestive organs decidedly less, and, in making us more contented and sociable, produces an amount of good difficult to estimate. Nikola Tesla

Source:http://www.eatingwell.com/recipe/252305/honey-oat-quick-bread/

Source:https://vk.com/slideshowarts

Source:https://food.ndtv.com/recipe-oats-and-chicken-porridge-847041

Daily, Food, Stories Around the World

Winter, Soup and Holidays

Posted on December 29, 2018December 28, 2018 by Sugar and Spice..... Among Other Things

“What a marvelous resource soup is for the thrifty cook – it solves the ham-bone and lamb-bone problems, the everlasting Thanksgiving turkey, the extra vegetables.” Julia Child

With the season’s celebrations underway, one of the ideal ways to put the extra meat and vegetables to good use is to make them into soup. From the clear soups ( bouillon, consomme) to thick (purees, bisques, veloutes) soups are a consistent favourite with many. Its origins can be traced back to the Roman Era as evidenced by use of the middle English word “soup” from the Old French “soupe” which in turn is derived from “suppa” of Late Latin of Germanic roots. Additionally evidence of existence of soup can be found to as early as 20,000 BC with the discovery of the technique of “boiling” and waterproof jars. Yet since then, soup has been revolutionized to the traditions, customs, flavours, taste as well as style of the local cuisine to the extent that soup is not simply a starter or appetizer but also eaten as dessert or with fruit, as well as being served hot or cold.

“Soup is a lot like a family. Each ingredient enhances the others; each batch has its own characteristics; and it needs time to simmer to reach full flavor.” Marge Kennedy

Source:https://vk.com/homeliness

Photo by Pixabay on Pexels.com

Come December with the cold and snow, there’s nothing more apt than having pepper pot soup. This soup made from scraps meat and peppercorn had gained mass popularity during the Revolutionary War days in Colonial America. As the legend goes, during the battle of Valley Forge in an exceptionally cold harsh winter of 1777-78, food was often scarce and conditions deplorable. The soldiers were low on food and Christopher Ludwick, a baker general of the Continental Army, gathered whatever food he could scrounge together to feed the cold and frail soldiers. Gathering scraps of tripe, meat, and some peppercorn, he mixed the ingredients together with some other seasonings and created the hot, thick, and spicy soup we now know as pepper pot soup. It quickly became known as “the soup that won the war” as the soup gave the soldiers the warmth and strength that they needed to push the enemies back through the harsh winter weather.

It is impossible to think of any good meal, no matter how plain or elegant, without soup or bread in it. M. F. K. Fisher

From the Belgian Waterzool to the Russian Solyanka, Vietnamese Pho, Partan bree of Scotland; each country, place and local cuisine have their own version of soup of meat and vegetables. Whichever name it may be by, essentially soups ward off the wintry chill satisfying not just the palate and hunger, but also keep us simply warm, comfortable and nice.

Source:https://gracefoods.com/recipe-a-z/recipe/1735-pepper-pot-soup

Souce:https://vk.com/slideshowarts

Source:https://www.allrecipes.com/recipe/13136/authentic-pepper-pot-soup/

Daily, Food, Quotes

Balancing the Scale

Posted on December 28, 2018December 28, 2018 by Sugar and Spice..... Among Other Things

Post Christmas and as a part of the year end festive, some of us may discover that a new wardrobe might come in order if the continue on the path of festive eating. The whole point of holidays is to have fun and enjoy. Yet the post-holiday guilt is disheartening and clings onto to our conscience, taunting us with every bite we take, unless we learn to numb it or have a back up plan in place to keep us still healthy and fit. There are a few tips and tricks that I plan to put into place before the guilt strikes with a fury.

Don’t dig your grave with your own knife and fork. ~English proverb

Remember the old dictum for healthy eating, eat breakfast like a king, lunch like a prince and dinner like a peasant. While it may be difficult putting this into daily practice, there are ways around it. For holidays try proportioning the meals as well as desserts; then we would be able to stick to the rule.

The key of having fun with food and controlling our portions is to experiment a bit as well as sit down to mindful eating. Even though you are alone for lunch or dinner, instead of mindless snacking or eating from the fridge, set the table for a meal for one and enjoy your food with plenty of light and proper cutlery. When the whole family is in, set the table and sit down for a proper meal.

While many of us hit the gym or workout during the week, instead of over indulging over the weekends, plan ahead for your weekend parties, trips and drives so as to downsize the calorie intake before the celebratory eating phase.

I definitely try to eat a healthy diet, but I am the first person to say I love unhealthy food. I would never tell you I don’t. I love fried chicken or mac and cheese. Do I order them all the time when I’m out at restaurants? No, though I do have one splurge meal a week. Rachel Nichols

Source:https://vk.com/englisharoundtheworld

Source:https://vk.com/pub_mdma

Mix up the healthy and unhealthy foods. For instance try having fried chicken with one serving of rice or bread, adding some colour to the plate with greens or other vegetables. Another mix-up would be having the pizza homemade with a healthy topping of vegetables, meat as well as cheese but limit the portions. Enjoy the large serving of homemade desserts but then remove any added sugars ( especially in tea, coffee and juices) for the rest of the day, limit the remaining portion of carbohydrates and go more for protein and cellulose rich foods to feel full.

Mindless eating whether we are eating to finish off and not waste food, or even munching while talking nineteen to the dozen kills the taste of food and delight of eating. Instead sit down at a place and eat quietly. Even when in a group, occasional comments may be passed but mindless chatter ceases when we concentrate and eat. In this case I try to take a leaf from my toddler’s book of chewing. Ideally when we chew our dense foods thirty times, we discover that the little portion was enough.

Homemade fries, potato wedges and fried snacks are way better than always getting them delivered. Even though the holiday season is in full swing, try not to make too much.

If nature had intended our skeletons to be visible it would have put them on the outside of our bodies. Elmer Rice

Source:https://vk.com/pub_mdma

When food is delivered, first lay them on your plate and then pack up the rest away. Once when we settle done to eat, the chances of getting up and adding on are slim when we have already packed away the extras.

With all the excess food delivered and leftovers from the party, outings or fellowship meets and neighbourhood dinners, distribute them among neighbours and friends or even better, donate them to the nearby orphanage, old age or retirement home or even the homeless shelters.

Instead of eating straight out of the containers or box, pre-portion your snacks and meals too, into small individual containers or bag them for a ready to eat snack.

Food feeds both the body and soul – there are clear reasons to eat a balanced diet, but there are also reasons you cling to your mom’s secret chicken noodle soup recipe when you’re sick. Michael Mina

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Add spice to food when possible, for spicy food tends to make us feel full faster. Another trick that I had read and tried was to stock some red pepper flakes. When eaten early in the day, red pepper can reduce the amount of food you consumer later.

If you remember the good old saying, “Good things come in small packages”, then apply them to food and treats as well.

For those of us who love our desserts, enjoy the decadent delights in bite sizes savouring the taste and not eating in a hurry, or when doing any other work or in front of any entertainment. When we focus on the taste and flavour we realize that the little portion was enough.

If hunger is not the problem, then eating is not the solution. Author unknown

Most importantly stay active, enjoy your food without guilt and engage in the pleasure as well as mindful eating even if they are comfort foods. A little of everything never hurts but the catch is in our definition of the extent of “little”. When we decide to eat because we are hungry is not the same when we eat for the sake of it. Being on the top of the food chain, gives us the right to decide from the pyramid of choices, but it doesn’t mean that we have to end up being a large hamper ourselves.

Source:https://vk.com/slideshowarts

Daily, Food

Fruitcake Time Again !

Posted on December 27, 2018December 27, 2018 by Sugar and Spice..... Among Other Things

When the Romans had shaped “the satura”, as a cake of pine nuts, barley mash, pomegranate seeds, raisins with honeyed wine “satura”, little did they imagine the evolution of their creation years in the future. Over the centuries the entire month of December has been dedicated to the creation whose origins may dated back to even before the Romans. If one hasn’t yet figured out what the above lines were about, it can be credited to the modern version of “satura”, i.e. the fruitcake.

Each year, the holiday season marks special traditions in many homes and among many communities, some which center around food while others revolving around the various customs and heritage. The fruitcake enjoys its’ own special relation with people. For some, fruitcakes bring nostalgic memories of warm kitchens, family specialties, the smell of spices in the air and the feel of Christmas baking. While for others, fruitcakes epitomize tasteless bricks or unwanted gifts that probably came from a factory kitchen rather than a homemade specialty.

“There’s a little bit of fruitcake left in everyone of us.” Jimmy Buffett

Yet the origin of the fruitcake was one of love and survival for difficult times. It was believed that the ancient Egyptians would put an early version of the fruitcake in the tombs of loved ones as means of providing food for the afterlife. The ancient Romans popularized the fruitcakes especially for the soldiers as these early fruitcakes were easy to carry and remained edible for a long time. Gradually over the years, other ingredients, such as honey, spices and preserved fruits were added. Towards the 16th century, the discovery that fruit could be preserved by soaking it in heavy concentrations of sugar (candied fruit) lead to its’ experimentation in fruitcakes especially when excess amounts were there in the kitchens.

Source:https://vk.com/comeshome

Source:https://www.simplyrecipes.com/recipes/patricias_holiday_fruitcake/

“Friends are the fruitcake of life – some nutty, some soaked in alcohol, some sweet.” Jon Ronson

Slowly fruitcakes became layered, dense and heavy with a typical fruitcake having citrus peel, pineapples, plums, dates, pears, cherries, candied fruits and even nuts or raisins. With a long storage life and easy to preserve, fruitcakes have been popular during Victorian England especially during holidays and special occasions. This British tradition has spread over to many of its’ colonies although other countries have their own set of “fruitcakes”. From the Stollen of Germany, panforte of Italy, keks of Poland and Cozonac of Romania to light coloured or rum soaked fruitcakes, the variants are many to list. Although by convention fruitcakes are made more around December (Christmas time), they have been traditional for certain weddings especially as seen in the royal weddings.

“Reality is like a fruitcake; pretty enough to look at but with all sorts of nasty things lurking just beneath the surface.” A. Lee Martinez

Although fruitcakes can certainly be delicious, they’ve declined in popularity over the years primarily as the richness is a little too much especially with calorie counting and the arrival of other decadent delights. Despite the declining demand, fruitcakes are still a holiday tradition in many areas though not beyond that period.

Source:http://romania-to-go.com/romanian-christmas-cozonac/

Source:http://ivona.bigmir.net/cooking/recipes/343595-Shtollen–Recept

Source:https://vk.com/homeliness_public

Source:https://vk.com/slideshowarts

Source:https://vk.com/homeliness_public

Source:https://vk.com/slideshowarts

Daily, Food, Stories Around the World

Egg-nog for Holidays

Posted on December 26, 2018December 26, 2018 by Sugar and Spice..... Among Other Things

“The armored infantry was Santa Claus, the battle was out Christmas. What else for the elves to do on Christmas Eve but to let their hair down and drink a a little eggnog.” Hiroshi Sakurazaka

Being Christmas today, the night vigil and celebrations can be drawn to a close by the noon or evening “Christmas” dinner. Along with the regular stuffing of bird or meat, pies closed by pudding and cake; unless the dinner is graced with egg-nog, it will feel like something missing.

Historically also known as milk punch or egg-milk punch, egg-nog or eggnog is a rich dairy based beverage served chilled, sweetened of either alcoholic (brandy,rum,whisky or bourbon) or non-alcoholic variety. Starting with etymology, among the various versions; eggnog is said to be derived from an Old English word for strong beer. Another possibility states that it was derived from noggin, a word for a small cup that was first known to be used as 1588; whereas some attribute the name to Colonial America where colonists referred to thick drinks as grogs and eggnog was widely known as egg-and-grog.

Source:https://vk.com/comeshome

Source:https://vk.com/homliness

Traditionally made with milk, cream, sugar, whipped egg whites and egg yolks; eggnog is primarily a Christmas time drink whose origins are still debated. By popular consensus, culinary historians believe that eggnog originated from the early medieval British drink known as posset. Made with hot milk, curdled with wine or ale and flavoured with spices; posset was often used as a cold and flu remedy during the Middle ages. Later on eggs were added to the recipe and monks were believed to enjoy posset of eggs and figs. Then on, various adaptations were made to the ingredients depending on the local availability, flavours and tastes of those times. With colonization, travel and cultural mixing; eggnog has gained widespread popularity becoming synonymous with the Christmas time cocktails, dinners and parties.

Source:https://vk.com/slideshowarts

Source:https://vk.com

Photo by Pixabay on Pexels.com

Eggnog is often homemade using milk, eggs, sugar and flavorings; served with cinnamon or nutmeg. Although often served chilled, on particularly cold days it’s served warm. Additionally eggnog flavouring may also be added to other beverages like coffee ( as an “eggnog latte” espresso), tea and also to dessert foods such as egg-custard puddings and even ice-cream.

Ode to Eggnog
(Author Unknown)

If you see a fat man, who’s jolly and cute,
wearing a beard and a red flannel suit;

And if he is chuckling and laughing away,
while flying around in a miniature sleigh;

With eight tiny reindeer to pull him along;
Then – let’s face it – Your eggnog’s too strong!!

Source:https://vk.com/foodbook

Source:https://vk.com/comeshome

Source:https://vk.com/foodbook

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Source:https://vk.com/comeshome

Daily, Food, Quotes

Evolution of Baking

Posted on December 22, 2018October 30, 2018 by Sugar and Spice..... Among Other Things

Baking may be regarded as a science, but it’s the chemistry between the ingredients and the cook that gives desserts life. Baking is done out of love, to share with family and friends, to see them smile. Anna Olson

Since the existence of man, the very first instances of baking was believed to have occurred when wild grass grains were soaked in water, mixed together and mashed into a kind of broth-like paste which was cooked by pouring it onto a flat, hot rock, resulting in a bread-like substance. After the experimentation and mastery of fire, the paste was roasted on hot embers which made bread-making easier. To date the world’s oldest oven was credited to the evidence in Croatia dating it back 6500 years ago. The Ancient Egyptians had baked bread using yeast.In Ancient Greece (600 BC) bread making had lead to the invention of enclosed ovens. Baking flourished further during the Roman Empire with professional pastry cooks being in vogue. Rome saw the establishment of the bakers’ guild with an wide variety of breads being available like the libum (sacrificial cakes made with flour), spira (modern day flour pretzels), savaillum (sweet cake) to name a few. Ovens with their own chimneys and mills to grind grain into flour were common features in Roman towns.

Cooking involves a deadline and hungry people and ingredients that expire in a week. It’s stressful. Cooking happens on the stove and on the clock. Baking happens with ingredients that last for months and come to life inside a warm oven. Baking is slow and leisurely. Regina Brett

Over time and with travel, the Roman technique of baking spread throughout Europe and to eastern areas of Asia. Towards the 13th century, commercial baking started off in London with strict regulations being enforced. Yet it was only by early 19th century that alternate leavening agents (besides yeast) like baking soda were more common. Slowly baked goods were available on the streets as handcarts or in downtown cafes (first being in Paris) or stores. With the advent of automated machinery, the commercialization of baking grew by leaps and bounds.

Source: https://cocinayrecetas.hola.com/lacocinaperfecta/20130623/pan-al-vapor-estilo-chino/

Source:http://preschool-is-fun.blogspot.com/2010/01/pat-cake-bakery.html

Source:https://vk.com/slideshowarts

Source:https://vk.com/public138314547

Source:https://www.sweetandsavorybyshinee.com/best-banana-bread/

Baking can be done with a few simple ingredients, so it’s about simplicity and nostalgia – people are reminded of their childhood. Paul Hollywood

The technique of baking is not confined to bread alone, but ranges from biscuits to cakes, casserole to pudding and pies as well as roast, tarts and viennoiserie to list a few. Each country has their own set of baked goods. Adobe bread of southwest US, Barley bread in England, Baozi of China, pan de vapor of Mexico, Naan of India are a few of the baked breads that vary across various regions and countries. In fact a bread variety can be named for every letter of the alphabet.

If baking is any labor at all, it’s a labor of love. A love that gets passed from generation to generation. Regina Brett

Fast forwarding to today, baking has become an art with more flavours, designs and artful masterpieces being created. From cultural as well as religious significance to high teas, daily food, party events and even nursery rhymes (pat-a-cake, bakers’ man) the art of baking has always been an integral part of man’s subsistence and lifestyle. A day at home or any festive season, (especially Christmas) without baked goods would be like missing important pieces of the puzzle, not to forget the pleasant memories as well as burst of flavours and taste lost. As Lidia Bastianich said, “Make gifts meaningful by putting the time in creating them, whether baking and cooking, or in making arts and craft. It will all have more meaning for the giver and receiver.” Baking is a labour of love and something that brings rest to a tired, wandering or lost soul with a plate of freshly baked bread, whichever style of type it may be.

Seed grain cottage loaf Source:https://www.newideafood.com.au/seed-grain-cottage-loaf

Source:https://vk.com/pub_mdma

Source:https://www.youtube.com/watch?v=sgUaBIQa6xI

Source:https://2blissofbaking.com/bread-kulcha-indian-flat-bread/

Source:https://vk.com/slideshowarts

Source:https://vk.com/pub_mdma

Daily, Food, Musique

The Muffin Man

Posted on December 19, 2018October 30, 2018 by Sugar and Spice..... Among Other Things

Do [or “Oh, do”] you know the muffin man,
The muffin man, the muffin man,
Do you know the muffin man,
Who lives on Drury Lane?

Yes [or “Oh, yes”], I know the muffin man,
The muffin man, the muffin man,
Yes, I know the muffin man,
Who lives on Drury Lane.
(Source: Opie and P. Opie, The Singing Game (Oxford: Oxford University Press, 1985), pp. 379-82))

One of the traditional nursery rhymes of English origin, “the muffin man” was recorded around the early nineteenth century as confirmed by British manuscripts circa 1820. Towards the mid-nineteenth century the rhyme as well as the game had spread over to other countries with regional variations in the lyrics as well as the game altering as a forfeit game, guessing game and a dancing game. Whichever style it may be in, as long as the children have fun, it doesn’t matter.

Source:https://sites.google.com/site/talesfromthesource/the-truth-behind-the-muffin-man

Source: https://vk.com/englisharoundtheworld

Source: https://vk.com/sldeshowarts

Interestingly, the muffins in the song were based on the English muffins, not the sweeter American cupcake shaped variety. The muffin is an individual-sized, baked product which refers to two distinct items, a part-raised flatbread or a cupcake-like quick-bread. The former i.e. the flatbread version is of British or European origin dating from at least the early 18th century or even earlier. While the latter i.e. the quick bread muffins originated in North America during the 19th century. Like all bread related products, muffins were an evolution over time with human ingenuity, local ingredients, sudden requirements, cultural expectations laced with technological advancement as well as creative baking styles.

I believe the world to be a muffin pan, and there certainly are a lot of muffins here. Aaron Funk

As far as the origins of the word “muffin” goes, it can be traced to old French word “moufflet” applied to bread meaning soft, or even Low German word “muffe” meaning cake. Initially it started off as small yeast cakes light textured roll, round and flat and commonly enjoyed during winter when they are slit, tasted, buttered and served hot with tea or jam. What initially started off as a basic recipe, towards the twentieth century, they varied from the type of flour (white, graham, rye and corn) to add-ons’ from handful of chopped dates or raisins to the base being of bran, blueberry, corn, apple, oatmeal as well as being bigger in size.

I’m all over the place with muffins. Carrots are great. Banana, chocolate chip, they rock, too. Shawn Mendes

Into the final month of this year, there has to be something special on the table once in a while. The beauty of muffins is that they are so quick and easy to make, particularly since the ingredients are only lightly mixed, not beaten smooth and can be made in a pressure cooker as well. Besides making a good snack while counting calories, the variety of tastes and mixes that can be experimented on are quite interesting. With today being the “National Oatmeal Muffin Day” in the west, it would be fun to give a try for some simple homemade muffins- cupcake style or the “English muffin way”.