Cooking an Artichoke: Simmer upside-down.
Check out these recipes images:
Cooking an Artichoke: Simmer upside-down.
Image by Thomas Cizauskas
Fill a deep stock pot with 1/2 inch of water and bring to boil. Reduce to a simmer. Place cleaned, prepared artichoke face down in the water. Cover with a lid and cook at a strong simmer for 20 minutes.
Step 1. Trimming the leaves.
Step 2. Simmer upside-down
Step 3. Simmer right-side up.
Step 4. Eat the leaves.
Step 5. Preparing the choke.
Step 6. Removing the ‘hair.’
Step 7: Eating the choke.
Adapted from:
"How To Make (And Eat) A Perfect Steamed Artichoke"
—Summer Tomato.
***************
Photo by Yours For Good Fermentables.com.
— Follow on Twitter @Cizauskas.
— Follow on Facebook.
Commercial use requires explicit permission, as per Creative Commons.
Split pea and sausage soup, pt. 1
Image by Ken_Mayer
1950’s newspaper
Image by larry wfu
This sounds like a good recipe. Found while restoring an old granary.
Day 215/365 – What’s Cooking?
A few nice cookbook images I found:
Day 215/365 – What’s Cooking?
Image by Kevin H.
Real men wear aprons ; )
This week’s self-portrait is a shot of me taken from the perspective of my oven. I wasn’t actually baking anything today. I meant to go to the grocery store but it started raining yet again, so I just had some leftover cold pizza for dinner.
I enjoy cooking and especially baking. It’s kind of like edible carpentry. You start out with some raw parts that aren’t good for much by themselves, measure precisely, combine them carefully, and you eventually wind up with something really good. But unlike the case with a table or bookshelf, you can eat the final product.
I’m pretty good at baking cakes, pies, muffins, and quick breads, but I don’t know how to make yeast breads. The whole kneading and rising and punching it down thing seems awfully complicated, so I just cheat and use a bread machine. One of these days I’d like to take a bread baking class though so I could learn how to do it the old-fashioned way.
The other thing I can’t bake is cookies. I’ve tried and tried but I always make a mess of them. They invariably end up either over or underdone. Cookies are my baking kryptonite.
(May 11, 2009)
Apache Cookbook, in Hungarian
Image by RichardBowen
The scan is pretty crappy. But here’s the HUNGARIAN edition of Apache Cookbook. How cool is that?
Cooking an artichoke: Trimming the leaves.
Some cool recipes images:
Cooking an artichoke: Trimming the leaves.
Image by Thomas Cizauskas
Select a fresh artichoke. (The top leaves of a fresh artichoke will squeak a bit when pinched.)
Use a large, sharp knife and cut off the top third of the artichoke. Peel off the smallest bottom leaves, and use scissors to trim the sharp thorn tips off each of the remaining leaves. Use the knife to cut the stem off close to the bulb, making the cut as straight as possible so the artichoke can easily sit upright without tipping over.
Step 1. Trimming the leaves.
Step 2. Simmer upside-down
Step 3. Simmer right-side up.
Step 4. Eat the leaves.
Step 5. Preparing the choke.
Step 6. Removing the ‘hair.’
Step 87: Eating the choke.
Adapted from:
"How To Make (And Eat) A Perfect Steamed Artichoke"
—Summer Tomato.
***************
Photo by Yours For Good Fermentables.com.
— Follow on Twitter @Cizauskas.
— Follow on Facebook.
Commercial use requires explicit permission, as per Creative Commons.
Cedar Plank Halibut
Image by healthiermi
Find the recipe here.
Big Sky Vegetarian Chili
Image by orionpozo
from Here’s What’s Cooking by Chugwater Chili Corporation
Image from page 452 of “The Boston Cooking School magazine of culinary science and domestic economics” (1896)
Some cool cook books images:
Image from page 452 of “The Boston Cooking School magazine of culinary science and domestic economics” (1896)
Image by Internet Archive Book Images
Identifier: bostoncookingsch19hill_7
Title: The Boston Cooking School magazine of culinary science and domestic economics
Year: 1896 (1890s)
Authors: Hill, Janet McKenzie, 1852-1933, ed Boston Cooking School (Boston, Mass.)
Subjects: Home economics Cooking
Publisher: Boston : Boston Cooking-School Magazine
Contributing Library: Boston Public Library
Digitizing Sponsor: Boston Public Library
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About This Book: Catalog Entry
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Text Appearing Before Image:
xt come the vegetables —Not too many; you can fixAll the way from three to sixViand-groaning tables.Then the entrees find a place(All titbits and meant to brace A waning appetite);These should be not more than three,Made daintily so as to be The epicures delight.Here a punch should come between, 1 reason,And game along with it (if in season).The pie and pudding, fruit and cake,And last some liquor. Now, whatllyou take? John Willy. Teacher:roo? Johnny, what is a kanga- Johnny: A kangaroo is a curvedstick of wood used by the Australiansas a weapon. When projected violentlyinto the air, it returns in the direction Buy advertised goods — do not accept substitutesxvi ADVERTISEMENTS California Products Buy Them Direct-Where They Grow WE PAY THE FREIGHT To any Railway Station in the United States Dried Fruit Assortment No. 118 lbs. Prunes, large size10 lbs. Peaches10 lbs. Apricots4 lbs. loose Muscat Raisins4 lbs. Seedless Muscat Raisins4 lbs. Seedless Sultana Raisins 50 lbs. Price, .00
Text Appearing After Image:
Canned Fruit Apricots, Peaches, Pears and Plums Large selected fruit put up in heavy cane syrup Orange-Sage Honey Soft Shell Walnuts and Almonds lip filial F£l Tit f*f* Every California Product which we sell and stand ready to refund your money if unsatisfactory. OUR REFERENCE:First National Bank, Col-ton, Calif. Write them.WE SHIPPED OURPRODUCTS Last Sea-son to Every State inthe Union, also Mexico Any Language Will Do for Us Schreiben Sie uns in DeutschSchrytons in het HollandschTils skriv os paa DanskSkrif pa SvenskSkriv paa NorskEcrivec nous en FrancaisScrivetezi ItalianoEscribanos v. en EspanolNapisu v CeskyPisi donasi po Polska WRITE FOR PRICELIST OF ALL AS-SORTMENTS ANDFULL PARTICULARS P R O M P TDELIVERY CALIFORNIA FRUIT PRODUCTS COMPANY AVENUE 18, COLTON, CALIFORNIA Buy advertised goods — do not accept substitutes THE BOSTON COOKING-SCHOOL MAGAZINE ExquisiteWinter and Delicious Ice-Crearrv quickly made witR Junket Tablets We send ten tablets to make ten quarts onreceipt of
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Apple-Chef Tim Cook: Angela Merkel ist “phänomenale Führungspersönlichkeit”
Image by marcoverch
✅ Marco Verch is a Professional Photographer and Speaker from Cologne. 👆 This image can be used under Creative Commons 2.0. Please link to the original photo and the license.
Image from page 966 of “The Wisconsin blue book” (1889)
Image by Internet Archive Book Images
Identifier: wisconsinblueboo00wisc_0
Title: The Wisconsin blue book
Year: 1889 (1880s)
Authors: Wisconsin. Office of the Secretary of State. Legislative manual of the State of Wisconsin Wisconsin. Bureau of Labor and Industrial Statistics. Blue book of the State of Wisconsin Industrial Commission of Wisconsin Wisconsin. State Printing Board Wisconsin. Legislature. Legislative Reference Library Wisconsin. Legislature. Legislative Reference Bureau Wisconsin. Blue book of the State of Wisconsin
Subjects:
Publisher: Madison
Contributing Library: Allen County Public Library Genealogy Center
Digitizing Sponsor: Internet Archive
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hile the husband goes to the N.i aal Home. A,I this class in the Cottages which have beei r two | \ husband and wife. They then have the benefit of a home of th * tho labor of cooking is dispensed with, and all, except the ■Ick, eat el a WMnffHHl M te> Ihfll -..« & •*•pltal building for the siek, of whom there are necessarily always a large number. The Grand Army of the Republic has thus far e\|>–:-, led – .mil grounds. ,000, contributions of its members and of the \ * given for cottages by benevolent cltttens, not members of r. > G LB The current expenses of the institution are bOHM by a tH at | appropriation of 00 a wtvafor each inmate. Up to January 1, 1^.. thh sum was $ .07i. The present number ofInmate is 81. The pressure for accommodations is great, many apj-i .cations, being OOW-Stat rly delayed for laoll Of room. The leoatton is on the shores of one of the chain of lakes, and Is unsurpaf s senerj.
Text Appearing After Image:
STATE MILITIA, 463 WISCONSIN NATIONAL GUARD. COMMANDER IX CHIEF AXD STAFF. Ojflce. Rank. Name. v Residence. Commander in Chief Governor William D. Hoard Fort Atkinson.. Adjutant General Brigadier General. George W. Burohard.. Fort Atkinson. Quartermaster General Brigadier General. Michael Griffin Eau Claira. Surgeon General Brigadier General. Henry Palmer Janesville. Assistant Inspector General… Colonel Charles King Milwaukee. Acting Inspector Rifle Practice Colonel Theodore W. Goldin… Janesville. Acting Judge Adv. General. . Colonel Isaac II. Wing Bayfield. Acting Engineer in Chief Colonel David W. Curtis. Fort Atkinson Military Secretary Colonel Henry Casson Yiroqua. Aid de Camp Colonel Jesse Stone Water-town. Aid de Camp Colonel Frederick Becker Manitowoc. Aid de Camp Colonel James A. Cole Madison. Aid de Camp Colonel George W. Peck Milwaukee. Assistant Adjutant General… Major Frederick L. Phillips.. Fox Lake. Asst. Quartermaster General.. Major John W. Curran Sparta. REGIMEN
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Image from page 498 of “The Boston Cooking School magazine of culinary science and domestic economics” (1896)
Some cool cook books images:
Image from page 498 of “The Boston Cooking School magazine of culinary science and domestic economics” (1896)
Image by Internet Archive Book Images
Identifier: bostoncookingsch19hill_7
Title: The Boston Cooking School magazine of culinary science and domestic economics
Year: 1896 (1890s)
Authors: Hill, Janet McKenzie, 1852-1933, ed Boston Cooking School (Boston, Mass.)
Subjects: Home economics Cooking
Publisher: Boston : Boston Cooking-School Magazine
Contributing Library: Boston Public Library
Digitizing Sponsor: Boston Public Library
View Book Page: Book Viewer
About This Book: Catalog Entry
View All Images: All Images From Book
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Text Appearing Before Image:
Moulds for Making Starch Impressions into the mould, filling it to overflow;cover with paper, press the cover downover the paper, then pack in equalmeasures of salt and crushed ice. Letstand three hours. Silk Pudding Put two cups of water and a glassof jam or jelly in a double boiler; addthe juice of half a lemon and when hot
Text Appearing After Image:
Merry Widow Salad, Boston Style stir in half a cup of fine tapioca; letcook until the tapioca is transparent.Add a scant teaspoonful of salt andserve hot with cream and sugar. Fora more elaborate dish, just beforeserving fold in the whites of two 336 THE BOSTON COOKING-SCHOOL MAGAZINE eggs, beaten dry. Serve with creamor with a boiled custard made of the yolks. Apples Baked with Strawberry Jam Core sound apples, peel and set intoa baking dish; fill the cavities in thecenters with strawberry or other jam thickened remove from the fire anduse when cold. Confectioners Icing Sift two cups of confectioners sugar;add half a teaspoonful of vanilla toone-fourth a cup of hot water and useto stir the sugar to a paste. Not all
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Image from page 103 of “One hundred and one famous poems, with a prose supplement” (1922)
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Identifier: onehundredonefam02cook
Title: One hundred and one famous poems, with a prose supplement
Year: 1922 (1920s)
Authors: Cook, Roy Jay, 1873- [from old catalog] comp
Subjects: English poetry American poetry
Publisher: Chicago, R. J. Cook
Contributing Library: The Library of Congress
Digitizing Sponsor: The Library of Congress
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he solemn brood of care Plod on, and each one as before shall chase His favorite phantom; yet all these shall leave Their mirth and their employments, and shall come And make their bed with thee. As the long train Of ages glides away, the sons of men— The youth in lifes green spring, and he who goes In the full strength of years, matron and maid, And the sweet babe, and the gray-headed man— Shall one by one be gathered to thy side, By those, who in their turn shall follow them. So live that when thy summons comes to joinThe innumerable caravan that movesTo that mysterious realm, where each shall takeHis chamber in the silent halls of death,Thou go not, like the quarry-slave at night,Scourged to his dungeon, but, sustained and soothedBy an unfaltering trust, approach thy graveLike one who wraps the drapery of his couchAbout him, and lies down to pleasant dreams. By special permission ofD. Appleton & Company. Page Ninety-three ($ Jts ^jlnnbxzb ztxt& ©ns ^ctmtxvcs Ift&tms
Text Appearing After Image:
The Childrens Hot Henry Wadsworth Longfellow (Bom February 27, 1807; Died March1882) Between the dark and the daylight,When the light is beginning to lower. Comes a pause in the days occupationsThat is known as the Childrens Hour. I hear in the chamber above me The patter of little feet,The sound of a door that is opened, And voices soft and sweet. From my study I see in the lamplight,Descending the broad hall stair, Grave Alice and laughing Allegra,And Edith with golden hair. A whisper, and then a silence; Yet I know by their merry eyes,They are plotting and planning together To take me by surprise. A sudden rush from the stairway,A sudden raid from the hall! By three doors left unguardedThey enter my castle wall! They climb up into my turret, Oer the arms and back of my chair: If I try to escape, they surround me;They seem to be everywhere. They almost devour me with kisses,Their arms about me entwine, Till I think of the Bishop of BingenIn his Mouse-Tower on the Rhine. Page Ninety-
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