Kitchen Library, 2013.08.19

In this much belated edition of Kitchen Library: “fun” with moving, I love Fremont, and retro food links.

Via Mid-Century Menu
I don’t even know what that means. Via Mid-Century Menu

On the Town

The kitchen is now all packed up and in a truck heading for Seattle this week, so my days of having one bowl and one plate will be mercifully over soon. We did bring some of our kitchen items in a suitcase from Ohio so we could actually cook; these included our flatware, a muffin tin, and some lovely welcome-back presents from my in-laws:

The liquor shelf @ I'll Make It Myself

(The mini bottles are Washington bourbons to try before we commit to the state liquor tax on a larger bottle.)

Speaking of Ohio, look what I found at QFC:

Graeters in Seattle @ I'll Make It Myself
In Seattle?

Graeter’s ice cream! Guess I don’t have to go back to Cincinnati ever again! (I jest, I jest.)

It’s not like the Pacific Northwest lacks for local ice cream, but if there’s one thing I’ve latched onto in my decade of moving, it’s having something familiar available that makes a difference for me.

Uneeda Burger @ I'll Make It Myself

Other than New Belgium, there aren’t a lot of familiar (read: Michigan) craft beers out here, but finding new beers is one area in which I excel. Here’s a delicious Fremont Interurban IPA I had at at Uneeda Burger with a #5 (Sonora), which has roasted chili relish, jack cheese, and cilantro on local beef.

This weekend, I went to the Broadway Farmer’s Market on Sunday and got lunch from I Love My GFF (Gluten-Free Foods):

Vegetarian Sunshine Bowl I love my GFF @ I'll Make It Myself

This is a 12-oz vegetarian Sunshine Bowl, which is quinoa and cannellini beans, lemon-almond-basil sauce, red bell peppers, carrots, broccoli, green onions, feta cheese and pumpkin seeds (the regular bowl has chicken, too).

In the Kitchen

You know what else Fremont has? The Larder, a cook book store, where I finally purchased a copy of Heidi Swanson’s Super Natural Cooking Every Day. I had been holding out in Japan since I didn’t want more books to carry home with me, but now it’s all mine.

I made not one but two omelets this week and photographed neither. This is not a significant cooking event in the lives of anyone important, really, but I have never really been an intuitive cook. I wanted to make my “easy weeknight dinner” (I loathe that phrase) of frittata, but having the distinctly first-world problem of being in possession of a non-oven-safe frying pan sans a lid, that was out. Thinking back to Julia Child’s “The Omelette Show” on The French Chef, and, I kid you not, this little kitchen nightmare from Frannie and Johnnie Craddock that I watched for the sexism a year or two ago (“Hilda wouldn’t have fiddled with fish fingers!”), I managed it. My technique is not down pat yet, but I did make a spinach and cheddar omelet and a potato and onion omelet.

Reading: Retro Edition

Lidian. “Boss of the Oven.” Kitchen Retro. 17 August 2013.

The story of the glass-door oven, invented in Cincinnati in 1909.

RetroRuth. “Vintage Kitchen Kitsch on eBay!The Mid-Century Menu. 17 August 2013.

Some hilarious finds on eBay for the intrepid vintage cookbook collector. “Tempting banana recipes” always gets a chuckle out of me, but I would love to get my mitts on some of  the old and sexist ones for sociological purposes. Speaking of which–

Mary Kelly. “Food with Foreign Flair!” Awful Library Books. 26 June 2013.

Better Homes and Gardens’ Meals with a Foreign Flair is 1963’s awkwardly racist attempt to class up the dinner table. The “Honorable Chinese Dinner” and the cappuccino from hell (instant coffee  + whipped cream–cheers!) really take the cake here.*

James Lileks. The Gallery of Regrettable Food

Indulge your need for more frightening food photos over at this site. (And be sure to check the three sites above for more kitsch, recipe-testing, and terrible books.)

Kitsch!

Note

*The book is one of those sneaky sort of “omg so exotic look how international I am” racism that really makes me want to grind my teeth. I do take issue with the concept of using food authenticity to stifle creativity and improvement (wild rice vegetarian temaki for life), but at the same time, I hate when people think that Benihana is somehow representative of the whole of Japanese cuisine. I mean, yeah, teppanyaki and California rolls are delicious when done right, but that’s not really what people eat on a daily basis. And that’s to say nothing of how the whole of “Chinese food” has been turned into gloopy sweet-and-sour fried chicken take-away here.

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