SMORGASBORD: Mix it up ... Mad about the Sixties ... Hungry YouTubeHave you ever considered milling your own flour? Whether you go for an inexpensive hand-cranked mill or a larger electric grinder, you’ll find that you can vary the flavor and texture of a variety of goods — breads, cakes and more — when you grind your own grains.
By: Herald Staff Report, Grand Forks Herald
Mix it up
Have you ever considered milling your own flour?
Whether you go for an inexpensive hand-cranked mill or a larger electric grinder, you’ll find that you can vary the flavor and texture of a variety of goods — breads, cakes and more — when you grind your own grains.
There are a variety of grain mills out there, from the small, hand-cranked mill (pictured) to attachments you can fit on your mixer and costlier stand-alone options.
A small, hand-cranked mill should set you back no more than $40 to $50. Mixer attachments can run $100 to $150, and an electric stand-alone mill can cost upward of $200.
Mills are available at select cooking and baking supply stores and are easily found online.
Mad about the Sixties
If you want to eat like a 20th century 1960’s family, you’ll now have a chance.
“The Mad, Mad, Mad, Mad Sixties Cookbook,” by Rick Rodgers and Heather Maclean (Running Press, Philadelphia, $20, 217 pages), brings back all those family favorites that you might only have seen on television or the Thanksgiving table.
The title plays off a classic 1963 comedy “It’s a Mad, Mad, Mad, Mad World” and the recipes come from the first half of the decade — think Jackie Kennedy, Marilyn Monroe and AMC’s current hit “Mad Men.”
Rodgers and Maclean have modified the original to make them healthier. Their recipes have more of an emphasis on making recipes from scratch rather than opening a can of ready-made soup to provide a base for Chicken a la King.
One of the most eye-opening charts is on grocery inflation. “$1 in 1963 had the buying power of $7.10 in 2010.” A 1960’s gallon of milk was 49 cents — it’s now $2.79 and up. And who wouldn’t like a 30 cent a gallon of gas verses today’s prices?
Sixties food favorites include Pupu platters with Crab Rangoon, Coconut shrimp, Spam and Pineapple kebobs, piggies-in-blankets (small hot dogs wrapped in dough), Sloppy Joes (goopy hamburger and vegetables in tomato sauce sandwiched in a toasted bun), candied yams with marshmallow topping (think Thanksgiving for many families) and the absolute ’60s classic: tomato gelatin aspic salads decanted from a copper fish mold.
Nostalgia reigns in the “Don’t mess with Mom” Tuna and noodle casserole — an eternal classic using condensed cream of mushroom soup and frozen peas.
If you feel daring you can try Beef Wellington or Lobster Newberg which starts with instructions on how to successfully cook a lobster.
Finish with a dessert like Pineapple Upside-down cake or Grasshopper pie (chocolate crumb crust, creme de menthe, creme de cacao and heavy cream.)
Wash it down with a Martini (vermouth and vodka), White Russian (vodka), a Grasshopper or a Mai Tai (rum, lime, Curacao and more) but make sure you have the right glass for the sipping. They make clear serving sizes were very different in the Sixties.
“If you or your guests try and drink like you think they do on the Sixties-set television show “Mad Men,” your liver will not be amused. Like food portions, drinks have been supersized over the years. Today’s martini glass averages 8 to 9 ounces; a cocktail glass in the Sixties held about 5 ounces when filled to overflowing.”
The Minnesota Cultivated Wild Rice Council is seeking innovative and delectable wild rice recipes for its third annual recipe contest.
People can one recipe per category (appetizer, soup, salad, entree or side) and will be judged on taste, ease of preparation, use of wild rice/sponsor products and creativity. Preference will be given to those recipes utilizing more than two sponsor products. Up to 16 finalists will be selected.
Winners will be credited in the 2012-2013 wild rice recipe brochure. In addition, they will receive 3 pounds of wild rice and a choice of two admission tickets to the Minnesota State Fair, one wild rice T-shirt and cap or a signed copy of the “Saga of the Grain.” In September, winning recipes (not to exceed 16) will be posted on at the coucil’s website for an online contest celebrating National Rice Month. America will vote for their favorite recipe and one lucky winner will receive the $500 grand prize.!
Entries will be accepted from through June 22. For more information about contest rules or to electronically submit a recipe, go to www.wildrice.org or mail recipes to Minnesota Cultivated Wild Rice Council, 4630 Churchill St., No. 1, St. Paul MN 55126.
Is your meat done?
Knowing that you don’t always have a thermometer handy, here are some tips on visual clues that indicate meats are done.
Ribs are done when the meat has shrunk back from the bones and the bones are dry.
• If the chicken juice is clear, then you know it’s done.
• Salmon is done when the translucent strips in the fish turn opaque.
• Shrimp is done when it turns pink and curls up.
Bruce Seidel is confident the future of food television won’t be seen on television.
Which is why the Food Network and Cooking Channel veteran has checked out of network TV to oversee the launch of YouTube’s latest original content channel, HUNGRY. The channel, which goes live July 2, is expected to feature a freewheeling blend of how-to and celebrity-driven food videos.
The venture is part of the Google Inc.-owned video site’s plan to launch roughly 100 channels of niche-oriented programming. Earlier this month, YouTube pledged to spend about $200 million to help market those channels across Google and its advertising network.
Seidel was drawn to the project in part for YouTube’s ability to create a more direct community with viewers than generally is possible with network television. It also offered more flexibility not just for viewers, but also for producers, who can more easily experiment with format and content.
YouTube also offers an enviably large and young demographic, truly the icing on advertisers’ cake.
“The wonderful thing about YouTube is it has 800 million users worldwide and they all need to eat,” Seidel said in a telephone interview. “I’d like to get just 1 percent of them.”
YouTube content historically has been dominated by low- and no-budget user-generated videos. But Seidel, a former top executive at Food Network who oversaw the launch of its sister network, Cooking Channel, said HUNGRY will feature professionally produced videos worthy of any network.
At launch, videos will stick mostly with YouTube convention, running one to three minutes, with new episodes posted weekly. Seidel said they also are eager to explore longer-format videos. By the end of the summer, they hope to have close to a dozen series, all produced in partnership with multimedia studio Electus-IAC, which is responsible for the channel’s content.
One of the series will feature fellow Food Network alumnus Duff Goldman, the cake master behind that channel’s reality show “Ace of Cakes.” Goldman’s YouTube program, “Duff’s Food World,” will be a sometimes irreverent variety show focused on food pop culture, including visits to unusual restaurants and spotlights of humorous food clips from the web and TV.
Goldman also will serve as a talent and programming consultant for HUNGRY.