Yes, ethnic cuisine, But I am talking about everyday stuff also.  My
Rambling were ethnic, but the idea was more as a rule. 

And, Yes, I have staples in MY kitchen that even my mother has no idea
what they even are, let alone my grandmother, or her mother<She was
Phillidelphia Social Register, the servants did the cooking, until she
got married>.  18 Generations of restarantours, So we did give the people
what they wanted. 

Mom like the CousCous I served her, after I finally made her taste it
("You eats what you are served.  The first time you take one bite, the
second time 2 bites, and before you know it you will like it"<BOY WAS SHE
PISSED THAT HER WORDS CAME BACK ON HER<g>>). So I got her some and told
her to just add boiling water and wait 5 minutes.  and she tryed to cook
it like rice<what a mush mess>, they just never listen.   Still have
problems getting her to eat<g>.

The mid-west is not all Chicken fried steak with cream gravy, mashed
potatoes, and corn.  Lot of the Church supper recipes from
Great-grandma's Church's cookbook<fund rasier> dated 1888 have anchovies
in one form or another.

ok, flame off....sorry I ramble a lot.

joy

radei

  ----- Original Message -----
  From: "Phil Troy / G. Tacitus Adamantius"
  To: "Cooks within the SCA"
  Subject: Re: American Diet was [Sca-cooks] Re: Anchovette
  Date: Wed, 06 Jul 2005 20:47:01 -0400

  >
  >
  > On Jul 6, 2005, at 7:45 PM, Radei Drchevich wrote:
  >
  > > would have to say that is not the case in my Family. We are
  > > English/Dutch/German I grew up in Denver, but parents are from
  Omaha,
  > > grandparents from Champaine/Urbana Illinois, greatgrandparents
  from
  > > Ohio. Most of our cooking forms have an Eastern European or
  Scandanavian
  > > influence. Lots of Germans/Bohemians/Swedes and a few other pre-
  soviet
  > > eastern europians. Anchovies are pretty common in a lot of our
  cooking.
  > > I have recipes from the last 5 generations and they are used
  quite
  > > often.
  > >
  > > Middle America, I would assume more than a few are going to have
  similar
  > > experiences. Chicago is the central immigration site for eastern
  Europe.
  > > So lots of immigrants ended up there.

  > Uuuurrrhhh, yes, this is true to some extent. But what you're
  > describing is basically ethnic food from Central and Eastern
  > Europe, and while it certainly is eaten by Americans, so is a good
  > Salade Nicoise. I think if you were able to find exactly how many
  > homes in America this evening (bearing in mind different time
  > zones) had roasts and gravies prepared in them (okay, so today
  > isn't Sunday, but work with me here), I think you'd find those
  > with anchovy slivers studded into them like lardons or mashed into
  > the gravy are in a distinct minority when compared to those that
  > don't. Ditto the hamburger casseroles, the Hunk Of Meat Plus
  > Potatoes, and a lot of the other stuff Americans, overall, tend to
  > eat. We on this list probably aren't a very good cross-section of
  > American tastes.
  >
  > Another consideration is the narrowing spectrum of little fishy
  > products available not only to Americans commercially, but around
  > the world. Anchovies have been adopted into some recipes that
  > didn't originally include them, in part because things like
  > sardellen (very big in German cookbooks prior to the 1950's or
  > so), or the sweet pickled anchovies that have been supplanted by
  > salted anchovy fillets in oil for the Swedish (or possibly
  > Swedish-American) dish known as Janssen's Temptation, are no
  > longer as readily available as they were 50 years ago. I wouldn't
  > be at all surprised if some of the German dishes you mention
  > called for things like sardellen in some previously-written-down
  > incarnation. After all, think about living on a farm in North
  > Germany or, say, Upper Silesia in the 19th century, and think
  > about which type of fish you're probably more likely to find:
  > little salted sprats from the North or Baltic Sea, or anchovies
  > from the Mediterranean? Moving to America certainly does level the
  > playing field to a great extent, of course.
  >
  > I'm certainly glad to hear there are more Americans than Urtatim
  > and myself who love anchovies, though. I wouldn't want them going
  > the way of the dodo and the sardelle... ;-)
  >
  > Adamantius
  >


  "I am Osimandius, King of Kings,

  look upon my visage, Ye Mighty and tremble.

  only this remained....."

  Browning<I think, can't remember>

-- 
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