"JoeSpareBedroom" wrote in
:

One example: "Oleo". Many people have
no clue what it is, and thus have no idea what to substitute if
they can't find it at the grocery store. What helps is when the
recipe says something to the effect of, "Oleo or margarine" --
that gives the cook an idea of what to use if they've never heard
the term "oleo".

Oleo is in my dictionary, although that probably doesn't help
anyone else. The word is probably not in any other dictionary.

What dictionary would those be? And if it's so poor, why would
anyone in their right mind use it? I suggest investing in a proper
dictionary.

The Shorter Oxford (third edition) defines Oleo thus:

Oleo. 1884. 1. Commercial contr. for Oleomargarine, esp. in U.S.
sense of artificial butter or margarine. 2. O. oil (esp. U.S.) =
Oleomargarine 1893. 3. short for Oleograph.

It also defines Oleomargarine:

Oleomargarine (pron. OleomarGarine, hard G) [Often mispronounced
(Mardjarine)] A fatty substance obtained by extracting the liquid
portion from clarified beef fat by pressure, and allowing it to
solidify; with the addition of butyrin, etc., it forms a substitute
for natural butter, formerly sold as "butterine", but now legally
called "margarine".

Margarine:

It is called margarine because of an erroneous connection to
"margarin" (1836), the margarate of glyceryl or glyceride of margaric
acid, applied to a fatty substance in certain animal and vegetable
oils, supposed to be the glyceride of the "margaric acid" of
Chevreul, really a mixture of stearin and palmitin.

and Margaric:

Margaric. 1819. etym. Gr. margaron = pearl a. In reference to the
pearly lustre of the crystals or scales. Chem. Margaric acid; orig.
the name given by Chevreul to one of the three fatty acids (oleic,
margaric, stearic) the glyceric derivatives of which were thought to
form the chief constituents of animal fats.

Just to wind up the links here, an oleograph is, as the name
suggests, a picture printed in oil colours in imitation of an oil
painting.

I hope that clears THAT up.

--

"There is a crack in everything,
That's how the light gets in."

Leonard Cohen, Anthem

"Michel Boucher" wrote in message
...
"JoeSpareBedroom" wrote in
:

One example: "Oleo". Many people have
no clue what it is, and thus have no idea what to substitute if
they can't find it at the grocery store. What helps is when the
recipe says something to the effect of, "Oleo or margarine" --
that gives the cook an idea of what to use if they've never heard
the term "oleo".

Oleo is in my dictionary, although that probably doesn't help
anyone else. The word is probably not in any other dictionary.

What dictionary would those be? And if it's so poor, why would
anyone in their right mind use it? I suggest investing in a proper
dictionary.

It was sarcasm, Michael. I was dryly dumping on anyone who could not read a
very old recipe and figure out what oleo was, even if it meant getting off
their fat ass and going to the bookcase for a dictionary.

JoeSpareBedroom said...

It was sarcasm, Michael. I was dryly dumping on anyone who could not
read a very old recipe and figure out what oleo was, even if it meant
getting off their fat ass and going to the bookcase for a dictionary.


Joe,

My scrapple recipe from my 1950s cookbook called for a hogs head and a
fireplace kettle, which are obviously understood but past tense in most
cooking circles.

I don't imagine I could walk into the ACME and casually ask for a hogs
head. I rather imagine it was home butchered back in the day.

So of course we have to adjust with common sense.

I have a fireplace in the kitchen but it doesn't have the fittings or the
kettle, dammit!!!

Andy

"Puester" wrote in message
...
I have a ton of them. Some are awful, some are gems. My favorite is
still the first in the series, Colorado Cache, of the Junior League of
Denver. There's not a bad recipe in it.

I'm now finding those regional cookbooks, some from quite far away, at
thrift shops and our local library's sale shelves.

gloria p

I've got a later edition of that cookbook. It's still good.

Ms P

jmcquown wrote:
You know the kind I mean: the type civic organizations, churches and other
groups put together (often for charity, like our RFC Cookbook, or for
fundraising purposes) comprised of recipes submitted by area residents. Do
you ever buy them?

When I'm on the road with John we often stop at the town's "welcome center"
(a.k.a. tourist information center), usually because we got lost LOL These
places frequently have local cookbooks for sale. Whenever possible I like
to pick one up (assuming a quick flip through gets my interest), mostly
because it's bound to have recipes not common to where I live. Granted,
most of these books have a lot of "add a can of cream of..." recipes in
them. But they can be fun to flip through and sometimes you find a gem or
two. What say you?

Jill

We tend to visit the same several places on a yearly basis, all of
which have used book stores. I'll flip through dozens of those sorts
of books, looking for something different and interesting.
Unfortunately, I've run out of book shelves, and spaces to put them!

maxine in ri

What part of NC? I am in the Foothills of the Blue Ridge Mountains.

Ahhh, the GOOD part of the state!

We were stationed in Jacksonville (JAX) for four years and HATED it.
Nothing to do, really, unless you were into pawn shops, tattoo parlors,
or titty-bars -- which we weren't. We spent much of our free time
walking the beach, cooking out in the backyard, and going to the town's
mecca - Wal Mart. XD

I hate large cities, but being pretty much in the middle of nowhere
with little to do was really depressing for me. If we'd loived in the
Western half of the state, there were tons of things I would have done!


~Eri in TX

I love local cookbooks. The Junior League cookbooks are a fun
souvenir.

My mother-in-law recently gave me a box of her old cookbooks. There
are some treasures. I have really enjoyed looking through these old
books. One of them is _Jambalaya_ by the New Orleans Junior League.
It was the official cookbook of the 1984 World's Fair. I have
another book from her hometown. There is one from an Exxon
employee group. She used to work for Exxon. She has a recipe in that
one.

Other local cookbooks in my collection:
River Road Recipes
Charleston Receipts
Calling All Cooks 1 and 2
A church cookbook from my hometown
A church cookbook from my grandmother's church

Tara

Tara wrote:
I love local cookbooks. The Junior League cookbooks are a fun
souvenir.

My mother-in-law recently gave me a box of her old cookbooks. There
are some treasures. I have really enjoyed looking through these old
books. One of them is _Jambalaya_ by the New Orleans Junior League.
It was the official cookbook of the 1984 World's Fair. I have
another book from her hometown. There is one from an Exxon
employee group. She used to work for Exxon. She has a recipe in that
one.

Other local cookbooks in my collection:
River Road Recipes
Charleston Receipts
Calling All Cooks 1 and 2
A church cookbook from my hometown
A church cookbook from my grandmother's church

Tara

One of my favourites is "Sea Island Seasons", which I got while visiting my
parents outside of Beaufort, SC.

You can buy it he

http://www.biblio.com/details.php?dcx=97038456&src=frg3

Jill ---whose parents live in the "low country" of South Carolina

"JoeSpareBedroom" wrote in
:

"Michel Boucher" wrote in message
...
"JoeSpareBedroom" wrote in
:

One example: "Oleo". Many people have
no clue what it is, and thus have no idea what to substitute if
they can't find it at the grocery store. What helps is when
the recipe says something to the effect of, "Oleo or margarine"
-- that gives the cook an idea of what to use if they've never
heard the term "oleo".

Oleo is in my dictionary, although that probably doesn't help
anyone else. The word is probably not in any other dictionary.

What dictionary would those be? And if it's so poor, why would
anyone in their right mind use it? I suggest investing in a
proper dictionary.

It was sarcasm, Michael.

Who's Michael?

--

"There is a crack in everything,
That's how the light gets in."

Leonard Cohen, Anthem

"Michel Boucher" wrote in message
...
"JoeSpareBedroom" wrote in
:

"Michel Boucher" wrote in message
...
"JoeSpareBedroom" wrote in
:

One example: "Oleo". Many people have
no clue what it is, and thus have no idea what to substitute if
they can't find it at the grocery store. What helps is when
the recipe says something to the effect of, "Oleo or margarine"
-- that gives the cook an idea of what to use if they've never
heard the term "oleo".

Oleo is in my dictionary, although that probably doesn't help
anyone else. The word is probably not in any other dictionary.

What dictionary would those be? And if it's so poor, why would
anyone in their right mind use it? I suggest investing in a
proper dictionary.

It was sarcasm, Michael.

Who's Michael?


Your name, spelled incorrectly, while I was reading too fast. :-)

"JoeSpareBedroom" wrote in news:qC31h.4227
:

"Michel Boucher" wrote in message
...

It was sarcasm, Michael.

Who's Michael?

Your name, spelled incorrectly, while I was reading too fast. :-)

Apology accepted.

--

"There is a crack in everything,
That's how the light gets in."

Leonard Cohen, Anthem

In article .com,
"Felines&Fuzzbutts" wrote:


What drives me crazy is a recipe that includes a specific item that
perhaps is no longer produced -- or is made by a different company
under a different name.
~Eri in TX

That's poor editing by the compiling group. Sloppy.
--
-Barb, Mother Superior, HOSSSPoJ
"Maligning an individual says more about you than the one you malign."
http://web.mac.com/barbschaller; blahblahblog 10/13/2006
http://jamlady.eboard.com, Apple Pie, October 28, 2006

On Sat, 28 Oct 2006 20:32:02 GMT, in rec.food.cooking, Karen in NC wrote:


I'm in the beautiful mountains of western North Carolina, near Asheville.

Anywhere near Burnsville?

Doug
--
Doug Weller --
A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
Doug's Archaeology Site: http://www.ramtops.co.uk
Amun - co-owner/co-moderator http://groups.yahoo.com/group/Amun/

Andy wrote:

JoeSpareBedroom said...

It was sarcasm, Michael. I was dryly dumping on anyone who could not
read a very old recipe and figure out what oleo was, even if it meant
getting off their fat ass and going to the bookcase for a dictionary.

Joe,

My scrapple recipe from my 1950s cookbook called for a hogs head and a
fireplace kettle, which are obviously understood but past tense in most
cooking circles.

I don't imagine I could walk into the ACME and casually ask for a hogs
head. I rather imagine it was home butchered back in the day.

So of course we have to adjust with common sense.

I have a fireplace in the kitchen but it doesn't have the fittings or the
kettle, dammit!!!

Andy

A visit to a local blacksmith would fit you out for cooking in your
fireplace, assuming it's large enough???? ....smile....Sharon

Andy wrote:
JoeSpareBedroom said...

It was sarcasm, Michael. I was dryly dumping on anyone who could not
read a very old recipe and figure out what oleo was, even if it meant
getting off their fat ass and going to the bookcase for a dictionary.


Joe,

My scrapple recipe from my 1950s cookbook called for a hogs head and a
fireplace kettle, which are obviously understood but past tense in most
cooking circles.

I don't imagine I could walk into the ACME and casually ask for a hogs
head. I rather imagine it was home butchered back in the day.

You could find a local meat locker (one that processes hunters' game),
though, and no doubt get a whole hog's head.

N.