FoodSville Digest Magazine

8/14/2019 FoodSville Digest Magazine

1/12

One way with oysters ChocolateChip Cookies Dining Down UnderAvocado-Banana Smoothie Boothbay

Fish Chowder Classic Indian Cooking

01Issue

May 2008


2/12

Mayors Monthly Feed 03

Table of Content

One Way With

OystersAn article by Pinckney

04Sot Chewy Variant O TollhouseChocolate Chip CookiesA recipe by Jimr 07

Dining Down UnderAn article by Cinthia 08Boothbay Fish ChowderA recipe by Disty 10

Classic IndianCookingA book review by Kate 11

Avocado-Banana SmoothieA recipe by Mommy 12


3/12Foodsville Digest | 03

As a new community slowly

gathers, all o us in Foodsvilleshare a great privilege: building a

new city dedicated to sharing ood

and cookbooks.

And tonight, I would like to thank each and every one o you

and let you know how we will take your eorts and make the

community ever stronger.

Two months ago, I stood on the steps o Foodsville City

Hall and cut the ribbon to open the gates o Foodsville, so

that any and all would be ree to enter. This evening, I will

set orth policies to advance that ideal at home and around

the world, to build our community in numbers and spirit.

We now have 170 residents o Foodsville. You are the

pioneers. It is through your hard work and eedback and

good cheer that Foodsville has become the active place

it is. Over the next weeks, I will direct the Public Works

Department to build ways to recognize your stalwart eorts

and designate all who reside in Foodsville by the end o

March as Foodsville Pioneers.

I have been reminded by many citizens that the Free

Library is the heart and soul o Foodsville. The Librarian o

the Foodsville Free Library reports that we now have 125

books in the Free Library.

These books have been slowly circulating among citizens,

and as your Mayor, I have been making note o some o themore interesting passages. But this is not enough. Over the

next month, Foodsvillians will notice many changes to the

way books can be read and shared.

The Public Works Department is actively engaged in

making it easier and clearer or citizens to make margin

notes, site passages, extract recipes, and use the book

content at the center o the Foodsville experience. This

content, until now unavailable to users, will strengthen

Foodsville and the Food World.

Our goal over the next year will be to add 25 historic

cookbooks a week to the Free Library. These books rom

the past, like the 125 books already posted, will be ree

or citizens to read and make notes on, to share and use

in any way. In addition, each o these additional books will

be available through the Foodsville Bookstore at the same

terms and speed o delivery as the other 14,000 books

available rom Foodsville.

In conclusion, I am looking orward to a year o greatgrowth or Foodsville. Our Foodsville Pioneers have

staked a claim in hitherto undeveloped ertile terrain. There

is much promise in our land. We are at Peace. We are

blessed with amily and riends and a spirit o cooperation.

Have a good night. Eat well.

Mayor of Foodsville

Mayors Monthly FeedMayor


4/12

One WayWith Oysters

You might eat a coupleo dozen, rotate away or

a quarter o an hour orso and then rotate backin or another couple o

dozen. This can go on allaternoon.

I am a middle age guy who started cooking in the

60s out of a need to eat something better than col-

lege food service stuff. Cooking has always been a

creative outlet for me. I never thought about doing

it as a profession because I was afraid it would stop

being fun. Its still fun and though I cook a little less

often and for fewer people, I still do it and try to keep

learning new pieces. Most everything I do is shaded

somewhat by the lowcountry style I grew up with.

By Pinckney

04 | Foodsville Digest

Recently, I came across a book o oyster recipes

variations on raw, though elegant, entreesand started

thinking about the oyster roasts on Edisto Island. There is

generally something to eat besides oysters, but oysters are

the prime reason or standing around in South Carolinas

semi-cold, wintery, north wind with a bunch o shivering

ellow oyster ans. Side dishes consist o venison chili,

maybe, or a soup o some kind and a dip. There are always

crackersSaltines are the normand something sweet or

ater.

The oysters in this part o the world are smallish. A body

can consume many, many oysters and have lots o room

let. There are stories about oyster roasts in the 1800s

whereat olk had to be careul not to eat too many, because

they were so lling and capacity had to be reserved or

other courses. Todays oysters, while small, are just as salty

as were their more heroically sized orbearers. Beer is a

good thirst quencher or these eeds.

The roasts are oten quite spur-o-the-moment,although, like barbeques, they can be long-planned and

much-anticipated events. In their simplest orm, they

consist o nothing more than oysters, Tabasco sauce,

cocktail sauce, melted butter, Saltines, beer and wine, and

lots o paper towels. The oysters are served hot, and i

roasted careully and correctly, they remain raw but open

easily at the table. The oysters are placed in a basket over

boiling water, and the heat causes them to begin to open.

They are quickly removed rom the steamer and dumped

onto 4 x 8 plywood tables with holes cut in the middle,

through which the eaters toss the shells into barrels below.

As the piles o hot oysters are eaten, new piles are added.

It isnt unusual to see a kid o seven or eight alongside

an elder some ten or twelve times as old sucking down

dozens o oysters over ten or twenty minutes and then

moving away rom the table to make room or other eaters.

You might eat a couple o dozen, rotate away or a quarter

o an hour or so, and then rotate back in or another couple

o dozen. This can go on all aternoon.


6/12

The more elaborate oyster roasts arewell, I wouldnt

know. I havent ever been to a ancy oyster roast, andancy oyster roast is probably an oxymoron. Eaters might

dress better, and there could be a wind-break involved,

but part o the scene is eating raw or semi-raw natural

ood right out o the water in primitive conditions, outside.

Maybe table clothes would be involved and the oyster

knives wouldnt have any visible rust.

There is a trick to serving oysters in this manner. Its

easy to steam them too long, until they not only open but

take on the texture o rubber bands and shrink to little tiny

remnants o their natural selves. They want to stay in the

roaster just long enough to open and be manageable or a

person equipped with either an oyster knie or a large nail.

Both utensils work about equally well.

The roaster consists o a large covered vessel

containing a basket o some kind over rapidly boiling water.

The old-style roast came closer to the idea o roasting, but

was still steaming. A re pit would be built and, over the

re, a piece o fat sheet metal would be placed. Oysters

would be dumped onto the hot sheet metal and coveredwith wet burlap bags, until they began to open. Servers

would use a scoop shovel to remove the oysters rom the

griddle and distribute them around to the various eating

stations. I havent seen this done in many years, and, in

act, it is only a childhood memory. Its sloppy, and you can

just as easily overcook the shellsh this way as over boiling

water. Its probably a bit slower, too.

My avorite roasts happen on the blus along St. Pierres

Creek. Even in February, there can be no-see-ums. So thewind isnt a bad thing i you are dressed or it and have

come rom the rozen north to spend a ew days in the

relative warmth o the Sea Islands. The wind is coldest and

strongest when it comes out o the north across the river

and marshes, with nothing to break it up or slow it down.

Its warmer when it comes rom the southeast where the

ocean is. These eeds usually happen in the aternoon, so

people can use daylight to see what they are doing with their

oysters, but this isnt necessarily regulation; roasts happen

in the evening, too.

The shells are always saved. They use to be smashed

and used or paving roads and paths and that still happens,

sometimes; but, mostly, they are taken to a collection point,

and the state sheries department distributes them around

to help newly seeded areas get established. Oysters attach

themselves more readily to old oyster shellsand other

living oystersthan most anything else. It is impermissible

to toss used paper towels into the shell barrel, as they

become litter when the shells are distributed. Scorn and

reproach are heaped upon those breaking this PT rule.

Although it is conceivably possible to pick your own

oysters, this isnt oten done. Most people get them rom

one o the ew oyster pickers still harvesting rom certied

clean areas, and these areas have shrunk over the years.

The oysters are delivered in big, plastic, burlap-type, bushel

bags. The last time I was present or a delivery, the oysters

were in these bags, in the boat used to pick them, being

towed behind the pickers pickup. He dropped them o on

the way home rom the banks. Pretty resh.



7/12

This is my moms chocolate

chip cookie recipe. She made it

often and I loved coming home

to the cookie dough in the fridge

and the cookies in the jar. Yum.

By Jimr

Sot Chewy Variant OTollhouse Chocolate ChipCookies

Steps

1. Mix together four, salt, baking

soda, set aside

2. Put into mixing bowl crisco, sugar,

brown sugar, vanilla

3. Mix at low speed

4. Add eggs one at a time while

mixing

5. Add dry ingredients 1/3 at a time,

pausing mixer while you add

6. Add heaping spoonuls o four

until dough cleans side o mixing

bowl

7. Remove rom mixer, add 1/2

package o chocolate chips, old

in by hand

8. Preheat oven to 25 less than

recipe calls or (350)

9. Make extremely tall dough balls: 1inch diameter, 2.5 inches tall

10.Cook less than asked or,

approximately 9-11 minutes until

just starting to brown

11.Remove, cool

Ingredients

1. 2 1/4 cup four

2. 1 tsp. salt

3. 1 tsp. baking soda

4. 1 cup crisco (white, all vegetable

lard)

5. 3/4 cup brown sugar

6. 3/4 cup sugar

7. 1 tsp vanilla extract

8. 2 large eggs

9. 2 cups chocolate chips

Foodsville Digest | 07


8/12

I Americans think about the ood o Australia at all, it

probably doesnt go much beyond Paul Hogans amous,

Well throw another shrimp on the barbie. Well, they

certainly have plenty o shrimp (or prawns as they are

more likely to say down there) and even more barbies, but

the country and its cuisine go ar beyond that. O course,

there are the abulous people, the ascinating scenery, the

weird and wonderul wildlie, the glorious beaches and

sophisticated citiesand those are all great reasons to go

to Australia. However, I hope to convince you that Australiais also a great dining destination.

First o all, its an island, with 80 percent o the

population living within an hour o the ocean, so resh

seaood is abundant. Dine on barramundi rom Queensland

to Darwin, John Dory in Sydney, or whiting in the south.

Sample Sydneys splendid oysters. Indulge in succulent

scallops in Perth or Adelaide. Check out the bugs

Balmain bugs or Moreton Bay bugssweet, favorul,

indigenous crustaceans that taste like a cross between

crab and lobster. Look or craysh on the menutheseare what we call rock lobsters, and they are particularly

abundant in the southern states. (Craysh are unrelated

to crawsh. The Aussie crustacean most like a crawsh,

or crawdaddy, is the yabbie, a reshwater creature that is

larger than its American counterpartand is also worth

trying.) Prawns are varied and succulent, and some are

massive, particularly in Queensland. And dont orget the

crabs. I you only get to Sydney, Doyles on the Beach is

the place to go to sample the widest possible selection o

seaood.

Second, much o Australia is in the tropics, so there

is a wide array o gloriously exotic ruit available, rom

mangoes to custard apples to pawpaws. The macadamia

nut, also known as the Queensland nut, is indigenous,

so theyre not nearly as expensive as they are here in the

states. The armers markets are a delightand i you

get to Melbourne, check out the Queen Victoria Market,

a 100-year-old outdoor market that covers 16 acres. And

Adelaides Central Market is a treat, too. In act, all the

major cities have markets that will delight you.

Dining

Down UnderIm a member of the Culinary Historians of Chicago,the Midwest Foodways Alliance, the American

Institute of Wine and Food, the International

Association of Culinary Professionals, Slow Food,

and the Midwest Writers Association.

By Cinthia

The Aussie crustaceanmost like a crawfsh, or

crawdaddy, is the yabbie,a reshwater creaturethat is larger than its

American counterpart



9/12

Third, Australia is a world-class wine-producing country.

There are numerous dinky-di Aussie wineries, many o

them international award winners, but most o the worldstop outts have vineyards here, as well. The Chandon

vineyard outside Melbourne, or example, is a delightul

spot to stop or a bit o bubbly and to enjoy the view o

vineyards and bordering mountains. However, i you can

only visit one wine region, the Hunter Valley outside Sydney

is recommended. I you can take in more than one, South

Australia has a number o wineries worth a visit, as well.

And then theres the the rum and the beerrum was a

key element o early Australian history and is still popular,

and as or beer, every state has at least a ew brands, and

brewery tours are oten available. (Me, I preer cider to

beer, and Australia is where I got hooked on Strongbow.)

On top o that, you have a substantial immigrant

population. There was a huge infux rom Europe ater

World War II. (Huge enough that, or example, Melbourne

has the third largest Greek-speaking community in the

world, ater Athens and Thessalonica.) And Australia is in

Asias backyard. Even 20 years ago, you could get octopus

or hot goat curry rom ood vendors in shopping malls.

Its where I had my rst Vietnamese ood and Cambodian

ood, and while Id rst sampled Indonesian ood in

Amsterdam, I became truly amiliar with it in Australia.

Throw in a ew ambitious, imaginative, cutting-edge

ches, and you have the makings o a diners paradise.

There are a ew things that might strike you as strange.

Pumpkin is served as a vegetable at many meals. (I love

squash, so I was in heaven.) Pub grub oten oers roast

lamb at lunch, which is not usual or Yanks but is certainly

not a bad thing. The candy bars are almost all dierent

rom ours. For ice cream, you go to a dairy bar. And you

can get champagne and orange juice in pop-top cans

again, not a bad thing. But that just adds a touch o the

joy o exploration to the trip. (You dont want it to all be

amiliar, do you?)

Ive been to Australia our times now. The rst time was

or six months, and I covered almost 20,000 miles. The

return trips were or one month each. Its a worthwhile

destination or many reasonsand dining is one o them.

Foodsville Digest | 09


10/12



About Classic Indian Cooking

This extraordinary cookbook, Classic Indian

Cooking, amounts to a complete course in Indian

cuisine. Elucidated by over 100 line drawings, it

systematically introduces the properties o all the

basic spices and special ingredients o Indian ood,

then explains the techniques employed in using them,

always with the help o comparisons to amiliar Western

methods.It is immediately obvious that Indian ood is

rich and varied, yet not dicult to prepare. The cooking

principles are basic and wellknown. The utensils needed

are ew and simple. As Julie Sahni says, I you know

how to ry, there are ew tricks to Indian ood. Every

recipe has been especially designed or the American

kitchen -- practically all the ingredients can be ound

in any American supermarket and there are scores o

time-saving shortcuts with the ood processor and handy

directions or ahead-o-time preparation.

Following a lively and absorbing introduction to the

history o Indias classic Moghul cuisine, Julie guides

the cook through the individual components that

make up an Indian meal. She begins with delicious

appetizers like Crab Malabar and Hyderabad lime soup;

continues through main courses, both nonvegetarian

and vegetarian (this book is a treasure trove or the non-

meat eater); goes on to all the side dishes and traditional

accompaniments, rom spinach raita and lentils with

garlic butter to saron pila and whole wheat faky bread;

and ends with the glorious desserts, like Ras Malai,

sweetmeats, and beverages.

Clear, illustrated, step-by-step instructions accompany

the cook through every stage, even or making the many

wondrous Indian breads, both by hand and with the ood

processor. And at the end oeach recipe are balanced

serving suggestions or every kind o meal, Among the

many special eatures are ideas or appropriate wines, a

useul spice chart, a complete glossary (which might alsocome in handy when ordering in Indian restaurants), and

a mailorder shopping guide that will make Indian spices

accessible anywhere.Most important, Julie Sahni imparts

the secrets to mastering the art o Indian cooking. Even

the beginner will quickly learn to move within the classic

tradition and improvise with sureness and ease.

Julie Sahni has written a masterpiece o culinary

instruction, as readable as it is usable, a joy to cook rom,

a ascination to read.

I am a big an o Indian ood, both cooking and eating it,and have used many dierent cookbooks.

Classic Indian Cooking is by ar my avorite. I have

been using this book or about 20 years (I am on my

second copy), and have made just about every recipe in it.

I have never been disappointed.

Ms Sahnis descriptions o technique are invaluable to

those new to Indian cooking. The recipes are well-written,

easy to ollow, and delicious.

ClassicIndianCookingBy Julie Sahni

Growing up in a family with 6 kids and 2 working

parents, I learned early how to feed a crowd. I fell in

love with cooking in my teens and cooked in several

restaurants over some years, then retired from

cooking to work with my husband at the wholesale

end of restaurant business. My cooking is limited

now to meals for family and friends, but I am no less

enthusiastic about food!

By Kate

Book

Review


12/12

Avocado-BananaSmoothie

I was inspired by the mayors

daily feed on avocados. When

I saw a large, smooth-skinned

avocado at my local vegetable

market, Russos, I decided to

try an avocado smoothie. Thank

you, Foodsville, for the idea.

By Mommy

Ingredients

1. 1/4 smooth-skinned Avocado,

peeled and pitted

2. 1/2 very ripe Banana

3. 1 cup Skim Milk

4. 2 tablespoons Coconut Milk

Powder

Steps

1. Put ingredients in blender.

2. Blend on high to liquiy.

3. Pour into glass.

4. Enjoy!

5. For those who like it sweeter, add

honey or sugar to taste

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