Bob (this one) extrapolated from data available...

> ASmith1946 wrote:
>
>>>
>>>In the 1600s Dutch and British seamen brought back a salty pickled
>>>fish sauce called 'ketsiap' from China.
>>
>> Not true. No evidence for Dutch or British seamen bring back pickled
>> fish sauce from China. Englishmen did bring it back from Indonesia.
>
> <<< snip >>>
>
>> The Heinz formula has not changed since, >
>>
>> This is pure BS. I have the original formula, and if you use it, it
>> ends up a ruddy brown, thin product.
>>
>>>In 1848 some ketchup manufacturers came under fire for their
>>>unsanitary practices-coal tar was frequently used to heighten the red
>>>color.
>>
>> No ketchup manufacture came "under fire in 1848, or anytime
>> thereafter for decades.
>>
>> Who makes up this stuff?
>
> <LOL> There's a guy in Secaucus, New Jersey (where else?) who makes
> his living by writing stuff to bedevil people. Last one I saw from him
> was the list of where words come from. That whole thing that included
> "honeymoon" and "throwing out the baby with the bath water" and things
> like that.
>
> I'm totally serious.
>

More subjects and more ridiculous than even that noted cookbook author
whose name eveades me whose treatises on Western cooking methods and
recipes range from "just plumb silly" to "What was he smoking?".

TMO

Olivers wrote:

> Bob (this one) extrapolated from data available...
>>
>><LOL> There's a guy in Secaucus, New Jersey (where else?) who makes
>>his living by writing stuff to bedevil people. Last one I saw from him
>>was the list of where words come from. That whole thing that included
>>"honeymoon" and "throwing out the baby with the bath water" and things
>>like that.
>>
>>I'm totally serious.
>>
> More subjects and more ridiculous than even that noted cookbook author
> whose name eveades me whose treatises on Western cooking methods and
> recipes range from "just plumb silly" to "What was he smoking?".

That would probably be George Herter and his truly astounding book
called "Bull Cook." I can't imagine he understood exactly how
appropriate the title is.

But there are certainly others out there.

"Cooking with Intuition" by Fred Mansbridge who calls himself "the
world's happiest psychic" is a trip down trip lane. Subtitled, "The
revolutionary way to become a gourmet cook OVERNIGHT [his caps]." A
be-sure-to-miss on any culinary adventure.

"New Native American Cooking" by Dale Carson who admits that "All the
recipes in this book are based on traditional dishes or have been
developed using traditional foods. Traditional foods, in my
interpretation are those that are either indigenous to the Americas
(corn, tomatoes, beans, squash, berries, maple, varieties of game
meats and fowl, fish and shellfish, etc.) or whose introductions were
readily embraced by indigenous peoples (apples, wheat and oat flours,
leavening, dairy products, eggs, etc.). [] This is a food enthusiast's
book of updated and original recipes that call for the delicious foods
gathered, hunted, fished, cultivated, cooked and enjoyed by native
peoples for centuries." They didn't eat eggs before Europeans showed
them? Original recipes that have been enjoyed for centuries... Right.
Like wild blueberry ice cream...

There are so, so many more like these...

Pastorio

Bob (this one) extrapolated from data available...
... Right.
> Like wild blueberry ice cream...
>
> There are so, so many more like these...
>
That's no "boil in a bag" Pueblo basket, Bob. That's a home ice cream
freezer...

The little basket with the cream and eggs goes inside, then the snow and
the some of that gypsum salt from down on the Pecos around them. Twirl it
around your head forty times, and it's ice cream. Next year , if the bees
will cooperate, we can make it taste better, and if the shaman Looks Like
Puke makes it back from his pilgrimage to he cenotes of the Yucatan, maybe
we'll have some vanilla beans to add.

Meanwhile, scrape the skin off some more of them peaches, Little Bird With
Big Butt.

TMO

Next you'll be showing us one of the PreColumbian deep fat fryers for
making "Indian Fry Bread".

Olivers wrote:

> Bob (this one) extrapolated from data available...
> ... Right.
>
>>Like wild blueberry ice cream...
>>
>>There are so, so many more like these...
>>
> That's no "boil in a bag" Pueblo basket, Bob. That's a home ice cream
> freezer...
>
> The little basket with the cream and eggs goes inside, then the snow and
> the some of that gypsum salt from down on the Pecos around them. Twirl it
> around your head forty times, and it's ice cream. Next year, if the bees
> will cooperate, we can make it taste better, and if the shaman Looks Like
> Puke makes it back from his pilgrimage to the cenotes of the Yucatan, maybe
> we'll have some vanilla beans to add.
>
> Meanwhile, scrape the skin off some more of them peaches, Little Bird With
> Big Butt.
>
> TMO
>
> Next you'll be showing us one of the PreColumbian deep fat fryers for
> making "Indian Fry Bread".

Had some Pre-Columbian coffee a little while ago. Along with some
xocholotl-chip cookies.

Yummy.

Pastorio

On Sat, 31 Jul 2004 20:25:37 -0400, "Bob (this one)" >
wrote:


>Had some Pre-Columbian coffee a little while ago. Along with some
>xocholotl-chip cookies.
>
>Yummy.
>
>Pastorio

I know someone who makes chocolotl chip cookies. She adds cayenne to
them. (She doesn't pretend that there is anything historical about
them, of course.)


Robin Carroll-Mann
"Mostly Harmless" -- Douglas Adams
To email me, remove the fish

Robin Carroll-Mann wrote:

> On Sat, 31 Jul 2004 20:25:37 -0400, "Bob (this one)" >
> wrote:
>
>
>>Had some Pre-Columbian coffee a little while ago. Along with some
>>xocholotl-chip cookies.
>>
>>Yummy.
>>
>>Pastorio
>
> I know someone who makes chocolotl chip cookies. She adds cayenne to
> them. (She doesn't pretend that there is anything historical about
> them, of course.)

Gary Jennings (who wrote the novel "Aztec" and others about them) was
a friend and a very knowledgeable foodie. He researched the background
for those novels for 8 years. Whew. How thorough can you get? That's
where I got that spelling for chocolate. The "x" is pronounced like "sh."

According to him, the crude (unconched) chocolate they enjoyed often
included hot peppers of one sort or another and was considered an
aphrodisiac. The Aztecs reserved it for royalty. Moctezuma reportedly
drank 50 cups of it a day. I hope they were small cups or he spent his
whole day in the potty.

Pastorio

"Bob (this one)" > wrote

> According to him, the crude (unconched) chocolate they
enjoyed often
> included hot peppers of one sort or another and was
considered an
> aphrodisiac. The Aztecs reserved it for royalty. Moctezuma
reportedly
> drank 50 cups of it a day. I hope they were small cups or
he spent his
> whole day in the potty.

This imparts a whole new meaning to "Montezuma's Revenge",
an affliction that besets NordAmericanos visiting Mexico for
the first time.

--
Bob
Kanyak's Doghouse
http://www.kanyak.com

On Sun, 01 Aug 2004 15:41:00 -0400, "Bob (this one)" >
wrote:

>Gary Jennings (who wrote the novel "Aztec" and others about them) was
>a friend and a very knowledgeable foodie. He researched the background
>for those novels for 8 years. Whew. How thorough can you get? That's
>where I got that spelling for chocolate. The "x" is pronounced like "sh."
>
>According to him, the crude (unconched) chocolate they enjoyed often
>included hot peppers of one sort or another and was considered an
>aphrodisiac. The Aztecs reserved it for royalty. Moctezuma reportedly
>drank 50 cups of it a day. I hope they were small cups or he spent his
>whole day in the potty.
>
>Pastorio

The part about the hot peppers is true. Father Jose de Acosta wrote
about chocolate in his 1590 book, _Historia Natural y Moral de las
Indias_. He said "They are in the habit of adding spices and a lot of
chili" (usan echarle especias y mucho chili).
http://www.cervantesvirtual.com/serv...4/p0000002.htm


Robin Carroll-Mann
"Mostly Harmless" -- Douglas Adams
To email me, remove the fish

"Bob (this one)" > wrote

> According to him, the crude (unconched) chocolate they
enjoyed often
> included hot peppers of one sort or another and was
considered an
> aphrodisiac. The Aztecs reserved it for royalty. Moctezuma
reportedly
> drank 50 cups of it a day. I hope they were small cups or
he spent his
> whole day in the potty.

This imparts a whole new meaning to "Montezuma's Revenge",
an affliction that besets NordAmericanos visiting Mexico for
the first time.

--
Bob
Kanyak's Doghouse
http://www.kanyak.com

On Sun, 01 Aug 2004 15:41:00 -0400, "Bob (this one)" >
wrote:

>Gary Jennings (who wrote the novel "Aztec" and others about them) was
>a friend and a very knowledgeable foodie. He researched the background
>for those novels for 8 years. Whew. How thorough can you get? That's
>where I got that spelling for chocolate. The "x" is pronounced like "sh."
>
>According to him, the crude (unconched) chocolate they enjoyed often
>included hot peppers of one sort or another and was considered an
>aphrodisiac. The Aztecs reserved it for royalty. Moctezuma reportedly
>drank 50 cups of it a day. I hope they were small cups or he spent his
>whole day in the potty.
>
>Pastorio

The part about the hot peppers is true. Father Jose de Acosta wrote
about chocolate in his 1590 book, _Historia Natural y Moral de las
Indias_. He said "They are in the habit of adding spices and a lot of
chili" (usan echarle especias y mucho chili).
http://www.cervantesvirtual.com/serv...4/p0000002.htm


Robin Carroll-Mann
"Mostly Harmless" -- Douglas Adams
To email me, remove the fish

Robin Carroll-Mann wrote:

> On Sat, 31 Jul 2004 20:25:37 -0400, "Bob (this one)" >
> wrote:
>
>
>>Had some Pre-Columbian coffee a little while ago. Along with some
>>xocholotl-chip cookies.
>>
>>Yummy.
>>
>>Pastorio
>
> I know someone who makes chocolotl chip cookies. She adds cayenne to
> them. (She doesn't pretend that there is anything historical about
> them, of course.)

Gary Jennings (who wrote the novel "Aztec" and others about them) was
a friend and a very knowledgeable foodie. He researched the background
for those novels for 8 years. Whew. How thorough can you get? That's
where I got that spelling for chocolate. The "x" is pronounced like "sh."

According to him, the crude (unconched) chocolate they enjoyed often
included hot peppers of one sort or another and was considered an
aphrodisiac. The Aztecs reserved it for royalty. Moctezuma reportedly
drank 50 cups of it a day. I hope they were small cups or he spent his
whole day in the potty.

Pastorio

On Sat, 31 Jul 2004 20:25:37 -0400, "Bob (this one)" >
wrote:


>Had some Pre-Columbian coffee a little while ago. Along with some
>xocholotl-chip cookies.
>
>Yummy.
>
>Pastorio

I know someone who makes chocolotl chip cookies. She adds cayenne to
them. (She doesn't pretend that there is anything historical about
them, of course.)


Robin Carroll-Mann
"Mostly Harmless" -- Douglas Adams
To email me, remove the fish

Olivers wrote:

> Bob (this one) extrapolated from data available...
> ... Right.
>
>>Like wild blueberry ice cream...
>>
>>There are so, so many more like these...
>>
> That's no "boil in a bag" Pueblo basket, Bob. That's a home ice cream
> freezer...
>
> The little basket with the cream and eggs goes inside, then the snow and
> the some of that gypsum salt from down on the Pecos around them. Twirl it
> around your head forty times, and it's ice cream. Next year, if the bees
> will cooperate, we can make it taste better, and if the shaman Looks Like
> Puke makes it back from his pilgrimage to the cenotes of the Yucatan, maybe
> we'll have some vanilla beans to add.
>
> Meanwhile, scrape the skin off some more of them peaches, Little Bird With
> Big Butt.
>
> TMO
>
> Next you'll be showing us one of the PreColumbian deep fat fryers for
> making "Indian Fry Bread".

Had some Pre-Columbian coffee a little while ago. Along with some
xocholotl-chip cookies.

Yummy.

Pastorio

Bob (this one) extrapolated from data available...
... Right.
> Like wild blueberry ice cream...
>
> There are so, so many more like these...
>
That's no "boil in a bag" Pueblo basket, Bob. That's a home ice cream
freezer...

The little basket with the cream and eggs goes inside, then the snow and
the some of that gypsum salt from down on the Pecos around them. Twirl it
around your head forty times, and it's ice cream. Next year , if the bees
will cooperate, we can make it taste better, and if the shaman Looks Like
Puke makes it back from his pilgrimage to he cenotes of the Yucatan, maybe
we'll have some vanilla beans to add.

Meanwhile, scrape the skin off some more of them peaches, Little Bird With
Big Butt.

TMO

Next you'll be showing us one of the PreColumbian deep fat fryers for
making "Indian Fry Bread".

Olivers wrote:

> Bob (this one) extrapolated from data available...
>>
>><LOL> There's a guy in Secaucus, New Jersey (where else?) who makes
>>his living by writing stuff to bedevil people. Last one I saw from him
>>was the list of where words come from. That whole thing that included
>>"honeymoon" and "throwing out the baby with the bath water" and things
>>like that.
>>
>>I'm totally serious.
>>
> More subjects and more ridiculous than even that noted cookbook author
> whose name eveades me whose treatises on Western cooking methods and
> recipes range from "just plumb silly" to "What was he smoking?".

That would probably be George Herter and his truly astounding book
called "Bull Cook." I can't imagine he understood exactly how
appropriate the title is.

But there are certainly others out there.

"Cooking with Intuition" by Fred Mansbridge who calls himself "the
world's happiest psychic" is a trip down trip lane. Subtitled, "The
revolutionary way to become a gourmet cook OVERNIGHT [his caps]." A
be-sure-to-miss on any culinary adventure.

"New Native American Cooking" by Dale Carson who admits that "All the
recipes in this book are based on traditional dishes or have been
developed using traditional foods. Traditional foods, in my
interpretation are those that are either indigenous to the Americas
(corn, tomatoes, beans, squash, berries, maple, varieties of game
meats and fowl, fish and shellfish, etc.) or whose introductions were
readily embraced by indigenous peoples (apples, wheat and oat flours,
leavening, dairy products, eggs, etc.). [] This is a food enthusiast's
book of updated and original recipes that call for the delicious foods
gathered, hunted, fished, cultivated, cooked and enjoyed by native
peoples for centuries." They didn't eat eggs before Europeans showed
them? Original recipes that have been enjoyed for centuries... Right.
Like wild blueberry ice cream...

There are so, so many more like these...

Pastorio