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jurgitemvaletem
04-12-2008, 11:15 AM
Everyone,

there was an episode of American Eats on the History Channel this morning entitled "Barbeque".

It covered the history of the stuff in America. Unfortunately, they did not think to present a period receipt for the oh so sought after slaw.

sbl
04-12-2008, 12:11 PM
Clambake: A History and Celebration of an American Tradition (Publications of the American Folklore Society) (Paperback)
by Kathy Neustadt (Author)



http://www.amazon.com/Clambake-Celebration-American-Tradition-Publications/dp/0870237993



From Publishers Weekly

"Combining history, ethnography, reportage and essay, an independent folklore scholar offers a wealth of perspectives on the not-so-humble clambake. Prompted by a visit to the Allen's Neck Clambake, a southeastern Massachusetts institution for more than 100 years, Neustadt traces the clambake's roots to both Native American practice and invented Yankee tradition. Her earnest, effusive description of the Allen's Neck feast covers the town's heritage (Quaker, Portuguese, summer visitors) and details the anatomy and aesthetic of the clambake--from ticket sales to constructing a fire to picking clams. Neustadt is no Calvin Trillin, but for two-thirds of the book she eschews academic jargon in favor of clear prose. In a final, more academic section, she argues that none of the common analytical categories--clambake as food, festival or ritual feast--sufficiently explains the event. With its old-fashioned foods and community spirit, the clambake, she writes, affirms identity in a time when society is fragmenting."

Copyright 1992 Reed Business Information, Inc.

MStuart
04-12-2008, 12:40 PM
I thought we voted down the BBQ and slaw crap........but in the spirit of competition, take this.....

http://www.harvestfields.ca/harvest/cookbooks/cook/10.htm

22 ways to cook a carp. Here's my favorite:

CARP LA BORDELAISE
Chop fine an onion, a carrot, and a bunch of parsley. Add two cupfuls of white wine, a clove of garlic, three cloves, and salt and pepper to season. Cook for fifteen minutes, then add two quarts of cold water. Boil the carp in this sauce and drain. Prepare a sauce as follows: Chop fine a small onion and a shallot. Season with salt and pepper, and cook until soft with a wineglassful of Claret. Add two cupfuls of beef stock and bring to the boil. Thicken with two tablespoonfuls of browned flour rubbed smooth in a little cold water, season with salt, red pepper, minced parsley, and chives, and add a small piece of cooked chopped marrow. Pour over the fish and serve very hot.

Bon Apetite'

Mark

tompritchett
04-12-2008, 11:54 PM
I thought we voted down the BBQ and slaw crap.

Only in the Military conferences.

Crabby
04-13-2008, 11:46 AM
No, no....

The best reciept for carp:

Preheat oven to 350. Use a wooden plank, place carp on plank, marinated in a wine & butter mixture. Bake until the carp is flaky. Throw away the carp and eat the board!