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8/14/2019 FoodSville Digest Magazine
1/12
One way with oysters ChocolateChip Cookies Dining Down UnderAvocado-Banana Smoothie Boothbay
Fish Chowder Classic Indian Cooking
01Issue
May 2008
8/14/2019 FoodSville Digest Magazine
2/12
Mayors Monthly Feed 03
Table of Content
One Way With
OystersAn article by Pinckney
04Sot Chewy Variant O TollhouseChocolate Chip CookiesA recipe by Jimr 07
Dining Down UnderAn article by Cinthia 08Boothbay Fish ChowderA recipe by Disty 10
Classic IndianCookingA book review by Kate 11
Avocado-Banana SmoothieA recipe by Mommy 12
8/14/2019 FoodSville Digest Magazine
3/12Foodsville Digest | 03
As a new community slowly
gathers, all o us in Foodsvilleshare a great privilege: building a
new city dedicated to sharing ood
and cookbooks.
And tonight, I would like to thank each and every one o you
and let you know how we will take your eorts and make the
community ever stronger.
Two months ago, I stood on the steps o Foodsville City
Hall and cut the ribbon to open the gates o Foodsville, so
that any and all would be ree to enter. This evening, I will
set orth policies to advance that ideal at home and around
the world, to build our community in numbers and spirit.
We now have 170 residents o Foodsville. You are the
pioneers. It is through your hard work and eedback and
good cheer that Foodsville has become the active place
it is. Over the next weeks, I will direct the Public Works
Department to build ways to recognize your stalwart eorts
and designate all who reside in Foodsville by the end o
March as Foodsville Pioneers.
I have been reminded by many citizens that the Free
Library is the heart and soul o Foodsville. The Librarian o
the Foodsville Free Library reports that we now have 125
books in the Free Library.
These books have been slowly circulating among citizens,
and as your Mayor, I have been making note o some o themore interesting passages. But this is not enough. Over the
next month, Foodsvillians will notice many changes to the
way books can be read and shared.
The Public Works Department is actively engaged in
making it easier and clearer or citizens to make margin
notes, site passages, extract recipes, and use the book
content at the center o the Foodsville experience. This
content, until now unavailable to users, will strengthen
Foodsville and the Food World.
Our goal over the next year will be to add 25 historic
cookbooks a week to the Free Library. These books rom
the past, like the 125 books already posted, will be ree
or citizens to read and make notes on, to share and use
in any way. In addition, each o these additional books will
be available through the Foodsville Bookstore at the same
terms and speed o delivery as the other 14,000 books
available rom Foodsville.
In conclusion, I am looking orward to a year o greatgrowth or Foodsville. Our Foodsville Pioneers have
staked a claim in hitherto undeveloped ertile terrain. There
is much promise in our land. We are at Peace. We are
blessed with amily and riends and a spirit o cooperation.
Have a good night. Eat well.
Mayor of Foodsville
Mayors Monthly FeedMayor
8/14/2019 FoodSville Digest Magazine
4/12
One WayWith Oysters
You might eat a coupleo dozen, rotate away or
a quarter o an hour orso and then rotate backin or another couple o
dozen. This can go on allaternoon.
I am a middle age guy who started cooking in the
60s out of a need to eat something better than col-
lege food service stuff. Cooking has always been a
creative outlet for me. I never thought about doing
it as a profession because I was afraid it would stop
being fun. Its still fun and though I cook a little less
often and for fewer people, I still do it and try to keep
learning new pieces. Most everything I do is shaded
somewhat by the lowcountry style I grew up with.
By Pinckney
04 | Foodsville Digest
Recently, I came across a book o oyster recipes
variations on raw, though elegant, entreesand started
thinking about the oyster roasts on Edisto Island. There is
generally something to eat besides oysters, but oysters are
the prime reason or standing around in South Carolinas
semi-cold, wintery, north wind with a bunch o shivering
ellow oyster ans. Side dishes consist o venison chili,
maybe, or a soup o some kind and a dip. There are always
crackersSaltines are the normand something sweet or
ater.
The oysters in this part o the world are smallish. A body
can consume many, many oysters and have lots o room
let. There are stories about oyster roasts in the 1800s
whereat olk had to be careul not to eat too many, because
they were so lling and capacity had to be reserved or
other courses. Todays oysters, while small, are just as salty
as were their more heroically sized orbearers. Beer is a
good thirst quencher or these eeds.
The roasts are oten quite spur-o-the-moment,although, like barbeques, they can be long-planned and
much-anticipated events. In their simplest orm, they
consist o nothing more than oysters, Tabasco sauce,
cocktail sauce, melted butter, Saltines, beer and wine, and
lots o paper towels. The oysters are served hot, and i
roasted careully and correctly, they remain raw but open
easily at the table. The oysters are placed in a basket over
boiling water, and the heat causes them to begin to open.
They are quickly removed rom the steamer and dumped
onto 4 x 8 plywood tables with holes cut in the middle,
through which the eaters toss the shells into barrels below.
As the piles o hot oysters are eaten, new piles are added.
It isnt unusual to see a kid o seven or eight alongside
an elder some ten or twelve times as old sucking down
dozens o oysters over ten or twenty minutes and then
moving away rom the table to make room or other eaters.
You might eat a couple o dozen, rotate away or a quarter
o an hour or so, and then rotate back in or another couple
o dozen. This can go on all aternoon.
8/14/2019 FoodSville Digest Magazine
5/12Foodsville Digest | 05
8/14/2019 FoodSville Digest Magazine
6/12
The more elaborate oyster roasts arewell, I wouldnt
know. I havent ever been to a ancy oyster roast, andancy oyster roast is probably an oxymoron. Eaters might
dress better, and there could be a wind-break involved,
but part o the scene is eating raw or semi-raw natural
ood right out o the water in primitive conditions, outside.
Maybe table clothes would be involved and the oyster
knives wouldnt have any visible rust.
There is a trick to serving oysters in this manner. Its
easy to steam them too long, until they not only open but
take on the texture o rubber bands and shrink to little tiny
remnants o their natural selves. They want to stay in the
roaster just long enough to open and be manageable or a
person equipped with either an oyster knie or a large nail.
Both utensils work about equally well.
The roaster consists o a large covered vessel
containing a basket o some kind over rapidly boiling water.
The old-style roast came closer to the idea o roasting, but
was still steaming. A re pit would be built and, over the
re, a piece o fat sheet metal would be placed. Oysters
would be dumped onto the hot sheet metal and coveredwith wet burlap bags, until they began to open. Servers
would use a scoop shovel to remove the oysters rom the
griddle and distribute them around to the various eating
stations. I havent seen this done in many years, and, in
act, it is only a childhood memory. Its sloppy, and you can
just as easily overcook the shellsh this way as over boiling
water. Its probably a bit slower, too.
My avorite roasts happen on the blus along St. Pierres
Creek. Even in February, there can be no-see-ums. So thewind isnt a bad thing i you are dressed or it and have
come rom the rozen north to spend a ew days in the
relative warmth o the Sea Islands. The wind is coldest and
strongest when it comes out o the north across the river
and marshes, with nothing to break it up or slow it down.
Its warmer when it comes rom the southeast where the
ocean is. These eeds usually happen in the aternoon, so
people can use daylight to see what they are doing with their
oysters, but this isnt necessarily regulation; roasts happen
in the evening, too.
The shells are always saved. They use to be smashed
and used or paving roads and paths and that still happens,
sometimes; but, mostly, they are taken to a collection point,
and the state sheries department distributes them around
to help newly seeded areas get established. Oysters attach
themselves more readily to old oyster shellsand other
living oystersthan most anything else. It is impermissible
to toss used paper towels into the shell barrel, as they
become litter when the shells are distributed. Scorn and
reproach are heaped upon those breaking this PT rule.
Although it is conceivably possible to pick your own
oysters, this isnt oten done. Most people get them rom
one o the ew oyster pickers still harvesting rom certied
clean areas, and these areas have shrunk over the years.
The oysters are delivered in big, plastic, burlap-type, bushel
bags. The last time I was present or a delivery, the oysters
were in these bags, in the boat used to pick them, being
towed behind the pickers pickup. He dropped them o on
the way home rom the banks. Pretty resh.
06 | Foodsville Digest
8/14/2019 FoodSville Digest Magazine
7/12
This is my moms chocolate
chip cookie recipe. She made it
often and I loved coming home
to the cookie dough in the fridge
and the cookies in the jar. Yum.
By Jimr
Sot Chewy Variant OTollhouse Chocolate ChipCookies
Steps
1. Mix together four, salt, baking
soda, set aside
2. Put into mixing bowl crisco, sugar,
brown sugar, vanilla
3. Mix at low speed
4. Add eggs one at a time while
mixing
5. Add dry ingredients 1/3 at a time,
pausing mixer while you add
6. Add heaping spoonuls o four
until dough cleans side o mixing
bowl
7. Remove rom mixer, add 1/2
package o chocolate chips, old
in by hand
8. Preheat oven to 25 less than
recipe calls or (350)
9. Make extremely tall dough balls: 1inch diameter, 2.5 inches tall
10.Cook less than asked or,
approximately 9-11 minutes until
just starting to brown
11.Remove, cool
Ingredients
1. 2 1/4 cup four
2. 1 tsp. salt
3. 1 tsp. baking soda
4. 1 cup crisco (white, all vegetable
lard)
5. 3/4 cup brown sugar
6. 3/4 cup sugar
7. 1 tsp vanilla extract
8. 2 large eggs
9. 2 cups chocolate chips
Foodsville Digest | 07
8/14/2019 FoodSville Digest Magazine
8/12
I Americans think about the ood o Australia at all, it
probably doesnt go much beyond Paul Hogans amous,
Well throw another shrimp on the barbie. Well, they
certainly have plenty o shrimp (or prawns as they are
more likely to say down there) and even more barbies, but
the country and its cuisine go ar beyond that. O course,
there are the abulous people, the ascinating scenery, the
weird and wonderul wildlie, the glorious beaches and
sophisticated citiesand those are all great reasons to go
to Australia. However, I hope to convince you that Australiais also a great dining destination.
First o all, its an island, with 80 percent o the
population living within an hour o the ocean, so resh
seaood is abundant. Dine on barramundi rom Queensland
to Darwin, John Dory in Sydney, or whiting in the south.
Sample Sydneys splendid oysters. Indulge in succulent
scallops in Perth or Adelaide. Check out the bugs
Balmain bugs or Moreton Bay bugssweet, favorul,
indigenous crustaceans that taste like a cross between
crab and lobster. Look or craysh on the menutheseare what we call rock lobsters, and they are particularly
abundant in the southern states. (Craysh are unrelated
to crawsh. The Aussie crustacean most like a crawsh,
or crawdaddy, is the yabbie, a reshwater creature that is
larger than its American counterpartand is also worth
trying.) Prawns are varied and succulent, and some are
massive, particularly in Queensland. And dont orget the
crabs. I you only get to Sydney, Doyles on the Beach is
the place to go to sample the widest possible selection o
seaood.
Second, much o Australia is in the tropics, so there
is a wide array o gloriously exotic ruit available, rom
mangoes to custard apples to pawpaws. The macadamia
nut, also known as the Queensland nut, is indigenous,
so theyre not nearly as expensive as they are here in the
states. The armers markets are a delightand i you
get to Melbourne, check out the Queen Victoria Market,
a 100-year-old outdoor market that covers 16 acres. And
Adelaides Central Market is a treat, too. In act, all the
major cities have markets that will delight you.
Dining
Down UnderIm a member of the Culinary Historians of Chicago,the Midwest Foodways Alliance, the American
Institute of Wine and Food, the International
Association of Culinary Professionals, Slow Food,
and the Midwest Writers Association.
By Cinthia
The Aussie crustaceanmost like a crawfsh, or
crawdaddy, is the yabbie,a reshwater creaturethat is larger than its
American counterpart
08 | Foodsville Digest
8/14/2019 FoodSville Digest Magazine
9/12
Third, Australia is a world-class wine-producing country.
There are numerous dinky-di Aussie wineries, many o
them international award winners, but most o the worldstop outts have vineyards here, as well. The Chandon
vineyard outside Melbourne, or example, is a delightul
spot to stop or a bit o bubbly and to enjoy the view o
vineyards and bordering mountains. However, i you can
only visit one wine region, the Hunter Valley outside Sydney
is recommended. I you can take in more than one, South
Australia has a number o wineries worth a visit, as well.
And then theres the the rum and the beerrum was a
key element o early Australian history and is still popular,
and as or beer, every state has at least a ew brands, and
brewery tours are oten available. (Me, I preer cider to
beer, and Australia is where I got hooked on Strongbow.)
On top o that, you have a substantial immigrant
population. There was a huge infux rom Europe ater
World War II. (Huge enough that, or example, Melbourne
has the third largest Greek-speaking community in the
world, ater Athens and Thessalonica.) And Australia is in
Asias backyard. Even 20 years ago, you could get octopus
or hot goat curry rom ood vendors in shopping malls.
Its where I had my rst Vietnamese ood and Cambodian
ood, and while Id rst sampled Indonesian ood in
Amsterdam, I became truly amiliar with it in Australia.
Throw in a ew ambitious, imaginative, cutting-edge
ches, and you have the makings o a diners paradise.
There are a ew things that might strike you as strange.
Pumpkin is served as a vegetable at many meals. (I love
squash, so I was in heaven.) Pub grub oten oers roast
lamb at lunch, which is not usual or Yanks but is certainly
not a bad thing. The candy bars are almost all dierent
rom ours. For ice cream, you go to a dairy bar. And you
can get champagne and orange juice in pop-top cans
again, not a bad thing. But that just adds a touch o the
joy o exploration to the trip. (You dont want it to all be
amiliar, do you?)
Ive been to Australia our times now. The rst time was
or six months, and I covered almost 20,000 miles. The
return trips were or one month each. Its a worthwhile
destination or many reasonsand dining is one o them.
Foodsville Digest | 09
8/14/2019 FoodSville Digest Magazine
10/12
8/14/2019 FoodSville Digest Magazine
11/12Foodsville Digest | 11
About Classic Indian Cooking
This extraordinary cookbook, Classic Indian
Cooking, amounts to a complete course in Indian
cuisine. Elucidated by over 100 line drawings, it
systematically introduces the properties o all the
basic spices and special ingredients o Indian ood,
then explains the techniques employed in using them,
always with the help o comparisons to amiliar Western
methods.It is immediately obvious that Indian ood is
rich and varied, yet not dicult to prepare. The cooking
principles are basic and wellknown. The utensils needed
are ew and simple. As Julie Sahni says, I you know
how to ry, there are ew tricks to Indian ood. Every
recipe has been especially designed or the American
kitchen -- practically all the ingredients can be ound
in any American supermarket and there are scores o
time-saving shortcuts with the ood processor and handy
directions or ahead-o-time preparation.
Following a lively and absorbing introduction to the
history o Indias classic Moghul cuisine, Julie guides
the cook through the individual components that
make up an Indian meal. She begins with delicious
appetizers like Crab Malabar and Hyderabad lime soup;
continues through main courses, both nonvegetarian
and vegetarian (this book is a treasure trove or the non-
meat eater); goes on to all the side dishes and traditional
accompaniments, rom spinach raita and lentils with
garlic butter to saron pila and whole wheat faky bread;
and ends with the glorious desserts, like Ras Malai,
sweetmeats, and beverages.
Clear, illustrated, step-by-step instructions accompany
the cook through every stage, even or making the many
wondrous Indian breads, both by hand and with the ood
processor. And at the end oeach recipe are balanced
serving suggestions or every kind o meal, Among the
many special eatures are ideas or appropriate wines, a
useul spice chart, a complete glossary (which might alsocome in handy when ordering in Indian restaurants), and
a mailorder shopping guide that will make Indian spices
accessible anywhere.Most important, Julie Sahni imparts
the secrets to mastering the art o Indian cooking. Even
the beginner will quickly learn to move within the classic
tradition and improvise with sureness and ease.
Julie Sahni has written a masterpiece o culinary
instruction, as readable as it is usable, a joy to cook rom,
a ascination to read.
I am a big an o Indian ood, both cooking and eating it,and have used many dierent cookbooks.
Classic Indian Cooking is by ar my avorite. I have
been using this book or about 20 years (I am on my
second copy), and have made just about every recipe in it.
I have never been disappointed.
Ms Sahnis descriptions o technique are invaluable to
those new to Indian cooking. The recipes are well-written,
easy to ollow, and delicious.
ClassicIndianCookingBy Julie Sahni
Growing up in a family with 6 kids and 2 working
parents, I learned early how to feed a crowd. I fell in
love with cooking in my teens and cooked in several
restaurants over some years, then retired from
cooking to work with my husband at the wholesale
end of restaurant business. My cooking is limited
now to meals for family and friends, but I am no less
enthusiastic about food!
By Kate
Book
Review
8/14/2019 FoodSville Digest Magazine
12/12
Avocado-BananaSmoothie
I was inspired by the mayors
daily feed on avocados. When
I saw a large, smooth-skinned
avocado at my local vegetable
market, Russos, I decided to
try an avocado smoothie. Thank
you, Foodsville, for the idea.
By Mommy
Ingredients
1. 1/4 smooth-skinned Avocado,
peeled and pitted
2. 1/2 very ripe Banana
3. 1 cup Skim Milk
4. 2 tablespoons Coconut Milk
Powder
Steps
1. Put ingredients in blender.
2. Blend on high to liquiy.
3. Pour into glass.
4. Enjoy!
5. For those who like it sweeter, add
honey or sugar to taste
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