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Food Memories
10-28-2010, 07:13 AM
Post: #7
RE: Food Memories
I like to go to museums, and one of my favorite kinds of museum are when they reproduce a little town from the 1800’s, complete with furnished buildings to explore and costumed reenactors to talk with. Its like visiting another time, and one of the best ones I have been to is “Living History Farms” on the west side of Des Moines, IA. It has a village to look through along with several farms from various eras surrounding it. It was very refreshing to see how many young people are the costumed interpreters, young people interested and knowledgeable about history and preserving it. It was all of particular interest to me since my own long ago relatives immigrated to Iowa from Germany during this time, and this would give me an insight to how they lived.

While touring the farm houses at the museum, I not only experienced the sights and sounds of history, but also the smells! In many of the houses they were cooking a noon meal, using ingredients they grew right on site, with period recipes and on an authentic wood burning stove. It all smelled so wonderful, as I was hungry and ready for lunch, but it was not for the visitors to eat (you know all those health regulations). The reenactors would eat the huge meal themselves on a picnic table outside, which included a stew, many sides, and fresh baked pies. It was a struggle to be hungry and witness all this but not be able to have any. The people cooking explained how the food turned out so differently on the wood burning stove, which contained a water reservoir to provide hot water. This hot water in the stove was a source humidity in the oven, and provided moisture to the food as it baked, unlike modern dry heat ovens.

A couple of weeks ago I visited another museum like this called “Old World Wisconsin” located in southern Wisconsin. This museum also had several farms showing how early settlers lived, and they also had the meals cooking with all the enticing aromas. One meal looked simple enough, an iron fry pan simmering on the stove top with potatoes, onions, and some sort of meat. I asked what it was, and was surprised to find out it was sausage from a hog they had just butchered last week, a hog raised right there on the museum farm. The fluid it was simmering in was pure lard.

I decided to try to cook something similar at home, well a little healthier version anyway. I went to the store and picked out some turkey kielbasa sausage, which has about half the fat and calories of regular sausage. Along with that I picked up some small red potatoes and a big vidalia onion. I sliced all the ingredients up, browned the potato slices up in a frying pan, and then added the onion and sausage. Instead of lard, I added a little water for it all to simmer in. As far as spices, I just added a little basic salt and pepper. As very simple as this meal was, it turned out pretty good and was enjoyable to eat. I’m sure it didn’t taste the same as the meal at the museum, but it at least was inspired by it.

-Rey
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Messages In This Thread
Food Memories - Laffitupfzbl - 10-25-2010, 07:21 AM
RE: Food Memories - Boomer - 10-25-2010, 11:16 AM
RE: Food Memories - 2Beers - 10-26-2010, 12:20 PM
RE: Food Memories - Mufasa - 10-26-2010, 04:02 PM
RE: Food Memories - Boomer - 10-26-2010, 04:05 PM
RE: Food Memories - Mufasa - 10-26-2010, 06:36 PM
RE: Food Memories - Rey - 10-28-2010 07:13 AM

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