Back in the 20th century pre-nominic decades, there was nothing more delicious, at the sight of my brother Hal and myself than to eat on the wooden coffee table in front of our Zenith television. The most pleasant was on Saturday morning when we watched caricatures Hours of Warner Brothers on Channel 56, WLVI, slowly eating bowls of puffs of cocoa and apple jack and later, Qoisse and earthquake.
The television dinners were invented by the Swanson Company in 1953, but none of us loved the segmented aluminum tray with nuggets, peas and carrots in cubes, and a granular spoonful of potatoes. And our mom quickly realized that “macaroni and butter” would suit us very well.
“Macaroni.” There is a word that has passed by the way – and the macaroni of our house were elbows or “pipes”. In our house, the “egg noodles” were pasta with angel hair and spaghetti were, of course, real spaghetti. We were so sensitive eaters that we don’t even like cheese on our macaroni, and my brother was known to reject his dinner if he had “too much butter”. Our generation grew up at a time when “The Clean Plate Club” was the expectation of certain adults who presided over the dinner table. The food aversions have not been recognized, and even less tolerated. I spent a lot of meals surreptitiously transfer carrot discs or any type of bean in a towel on my knees
Somewhere along the way, hates him from my brother’s red sauce
Sally Cragin is a award-winning writer / journalist and municipal councilor of Fitchburg-AT-Garn. (Cheryl Cuddahy)
ed. And then, our pantry shelves contained cans of chef Boy-Ar-dee when they were on sale. I have never had a taste for preserves macaroni, although the jingle: “What do children say when they want to eat soon?” / UH-OH / SPAGHETTIOS »was fun to sing.
Old History of Noodles
If your family comes from China, there are 200 others, someone made your 199th grandmother a bowl of noodles. In 2005, archaeologists found a terracotta container with noodles dating back 4000 years. According to an article in Nature magazine, on the Lajia excavation site in northwestern China, scientists “analyzed a prehistoric sample of noodles contained in a well-preserved and sealed terracotta bowl discovered at the end of the Neolithic.
“We identify millet as the source of phytoliths and abundant starch grains in the ship.
In short – we can all thank the old cooks of China for a food that has really spread around the world.
Pasta past
I was amazed to discover that the Greek God Hephaestus (Roman version, Vulcan) is associated with pasta! Apparently, the little lameless blacksmith hammered Semolina cords on his anvil – which makes a comic image. I would have guessed Demeter (Roman version, Ceres), goddess of the home and harvest as a ruling deity, because it is always represented with grain.
In the second century, Galen, a Greek language doctor, wrote on “Itrion” (or the Latin “Itria”). According to Silvano Serventi and Françoise Sabban in their revolutionary book “Pasta – The Story of A Universal Food”, published in 2000, “In the Works of Galen; It genericly indicates all the homogeneous compounds composed of flour and water ”.
And yes, it means that the traveler of the intrepid world Marco Polo did not bring pasta in the Mediterranean world in the 13th century. Because the pasta was already there!
A lot! A lot!
More recently, Spaghetti gained ground in the bohemian world in the city center in New York, when various Italian restaurants opened in Little Italy and Greenwich Village in the early 1900s. In 1906, Marcello Raffetto opened Mr. Raffetto @ bros. During these years, the shop has created three varieties of pasta: egg noodles, meat and spinach ravioli (in Genoa style) and later, cheese ravioli (in the Naples style).
In a world before universal refrigeration, when everyone had – literally – an ice box which was filled with a block of ice, the dry egg noodles were an immediate success for the working class. Here is a nourishing and delicious food that could be cooked if necessary. In 1916, the Raffetto family bought a pasta rolling machine (according to the company’s website, a machine still used today), and finally deleted dry noodles in favor of Fresh.
Around the world with noodles
We have a lot to thank the Japanese: and Cup Noodle will direct the list for many people. Can you believe that this all-in-one creation dates back to the 1970 Osaka World Exhibition? Designer Otaka Takeshi imagined a polystyrene cup with a Snazzy type, and the manufacturer has added a new gastronomic innovation: lyophilized bounded noodles.
The convenience factor meant that these noodles could be eaten while sitting outside, or even walking. The company included a small plastic fork – because, let’s face it, even the most qualified consumer would have trouble walking and maneuvering noodles with chopsticks. At the World Fair, more than 20,000 cup noodle units were sold – and at this stage, this number probably exceeds those of the stars in known galaxies.
Patti Vacca Martin de Fitchburg, a local baker acclaimed with deep Italian roots Notes: “Pasta have always been the center of each traditional dinner of the Italian family for centuries. It’s the same in Italy, pasta is served with each meal every day! People did not have much money and the manufacture of homemade pasta is inexpensive – flour, water, very few ingenants. “
Patti notes that there are “years ago, pasta was still served alone, no meatballs or sausages. These followed the pasta dishes. We (the young generation) started to serve everything together. ” She remembers with emotion that in her family, “the ancients have always sat at the table all day on Sunday and the holidays.”
A good dish using pasta or noodles to which we turn, again and again, should be tasty and easy to live. Recently, our family had this delicious dish, and it’s fast and fast.
The tag is going here
Peggy Chinese noodles
Serves at least 6
INGREDIENTS:
1 lb fresh and natural Chinese noodles
3 chopped green onions
2 chopped garlic cloves
3 tablespoons of Tamari
2 tablespoons of sesame oil (and a touch more)
1 teaspoon. hot oil
3 tablespoons of rice vinegar
2 tablespoons of sugar
1 1/2 tablespoon of Tahini
1/3 cup of grilled sesame seeds
INSTRUCTIONS:
Cut the noodles in thirds, cook in boiling water for three minutes, drain and mix with a little sesame oil. Mix the remaining ingredients, add to the noodles and mix well. Serve the room temperature or cold.
Notes: This recipe can be doubled. Peggy Wegman was the late close to our wonderful parents-in-law who explained: “She was the warmest and most focused neighboring, and an excellent cook.”
Ramp
Serve 2
INGREDIENTS:
1 pack of basic ramen noodle supermarkets
Fish sauce, to taste
1 tablespoon of grilled sesame seeds
Coriander
Green onions
INSTRUCTIONS:
Follow the instructions on the package. We do not use all spice packages, which are very salty. Instead, add these extras and all the remaining vegetables, the meat or the evil eggs seasoned.
Sally Cragin would love to read your family recipes and stories. Write to: sallycragin@gmail.com
