It you are uncertain of what that is, let me help you out. It is a screw. Yes, a plain old screw attached to something that looks like the end of a broken tool with a semi-sharp filed edge on one side.
The object is to stick the screw into the top of your vegetable or fruit, sit the vegetable upright, stick your finger in the finger hole, and begin to circle around and around your food item until you have spiral sliced through the entire thing.
I was convinced it was a joke and had ZERO intention of using this thing. Even now I wonder if it was really smart to stick this thing into something I intended to place in my mouth. It looks like something that you should find in a tool box, not in a kitchen for crying out loud!
Either way, last night for some dumb reason I decided to destroy one of my little zucchini that needed to be eaten up. At least destruction was what I expected to happen.
Yea, a beautifully spiral sliced zucchini.
Even cooked it all still stayed pretty much together and wrapped around my fork just like pasta. If I had thrown marinara on it, it would have sufficed as a carbohydrate sub.
However, I am still quite skeptical about the idea that little tool could go through a hard carrot, beet, or pineapple like the box suggests . . . but I might be inclined to find out for myself.
Filed under: vintage recipes
I’ve had loads of fun in the past posting the truly awful and hideous concoctions of days long gone. Recipes from the 30′s, 40′s, and 50′s the thought of which could make you gag. Recipes from the 60′s and 70′s decorated in ways that seem only appropriate aboard a tacky cruise ship. Well, it appears there may be a bonus to some of these vintage dishes.
At least that is according to MSNBC.MSN.COM and a study which looked into the popular “Joy of Cooking” cookbook and the way those recipes have changed over the years.
The study identified the trend in numerous cookbooks, but it focused on American kitchen icon “Joy of Cooking,” first published during the ’30s and regularly updated with new editions since then, most recently in 2006. Those editions gave researchers a continuity of recipes from which to draw their data . . . Of the 18 recipes published in all seven editions, 17 increased in calories per serving. That can be attributed partly to a jump in total calories per recipe (about 567 calories), but also to larger portion sizes.
Only the chili con carne recipe remained unchanged through the years. The chicken gumbo, however, went from making 14 servings at 228 calories each in the 1936 edition, to making 10 servings at 576 calories each in the 2006 version.
Calls to Scribner, publisher of “Joy of Cooking,” were not immediately returned.
And so there is something to be learned here; all of those scary looking dishes perhaps aren’t as scary as what is lurking on our plates today hidden behind a much more posh exterior.
Ok, let me just be honest, I don’t really have an opinion here. I had to write something about this because I’m a vintage cookbook addict and how often is that even remotely pertinent in day to day life? I had to take the opportunity when it came
I am a huge fan of Top Chef, and season 4 just finished up two weeks ago. Richard, arguably the favorite to win all season long, choked and came in a disappointing third place.
Throughout every season of Top Chef, the biggest challenge for most chefs has been desserts. They always claim to not be pastry chefs and typically bitch and moan when they are forced to complete a dessert course. This season however, Richard came up with a dessert idea he used a shocking THREE times on the show – banana scallops with various flavors of ice cream (including bacon!).
Essentially Richard’s banana scallops were just banana slices topped with a good amount of sugar and seared to look like nicely pan seared scallops.
It turns out that Richard isn’t the only one who has tried to spruce up the banana over the years. This picture comes from my Chiquita Banana’s Recipe Book, circa 1950:
Yep, banana scallops . . with a hamburger and asparagus. And this isn’t the only place I’ve seen a banana scallop recipe. In my 1952 “Meat Recipes you’ll talk about” recipe book, there is a recipe for Smoked ham slice with banana scallops, the recipe slightly differing from Chiquita’s.
The Chiquita banana book contains a variety of recipes and pictures that I will have to share here. Some are simply hillarious and only about 4 recipes out of the entire book sound decent.
Some of my favorite “recipes” from the book are the ones I call “filler” recipes. They aren’t recipes at all but instead serving suggestions. Example #1: banana ambrosia
Otherwise known as coconut on a plate, orange slices, banana slices (cut pretty) and a sprinkling of sugar.
Or how about the “banana mixed grill”:
This “recipe” calls for 3 tomatoes, three bananas, three hamburger patties, butter, salt, and parsley . . . No, you don’t combine any of it together, you just cook it all on the same grill apparently.
Who would have thought bananas and hamburgers would go so well together.
[disclaimer] I do not endorse nor advocate the eating of any tomato that has not been processed into a jarred salsa or sauce, canned soup, or preserved ketchup. I always knew raw tomatos would begin killing people… it was only a matter of time.[/disclaimer]
I am in agreement with the blogee on this one – speechless….
I was going to categorize this under “food”, but I can’t bring myself to do that.