Search

Sue Spitulnik

Writing, Sewing, Travel, and Thoughts

Open Search
Category

food

Just Fish Eggs

In simple terms, caviar is Sturgeon fish eggs.  There are several species of Sturgeon fish.  As a result, the caviar produced varies in colors depending on the species.  Caviar is full of protein and vitamins making the delicacy a healthy meal.  The United States was the leading distributor of caviar around the year 1900 producing over 600 tons a year. However, due to the over harvesting of Sturgeon fish for the caviar, a ban was put in place to protect the Sturgeon from becoming extinct.  The population has never recovered sufficiently since the ban, resulting in caviar’s continued status as a luxury item.  (Courtesy-National Day of Calendar)

When I was a kid we had a place on one of the Finger Lakes in New York state. We often ate pan fish, sun-fish and perch, that we caught ourselves. My three older sisters and I learned to clean the fish at an early age. We were taught to carefully slice open the fish to remove the innards and retrieve any egg sacks. The girl who found the egg sack had first dibs on eating it once Dad fried it. We rarely gave one up, unless Mom wanted it. She called it the caviar of the poor.

About ten years ago I went to a very posh wedding in Boston. The tables had eight layers of table cloths and it was hard to pull your chair up to the table because there was so much fabric in the way. How do I know? To my husbands chagrin, I leaned down and counted them. I’m a fabric nut. The hors d’oeuvre table had black caviar on it. Most people, who had never even tried it, stuck their nose up, said “Fish-eggs,” and walked away. I had at least three bites and enjoyed them tremendously. This reception was a total waste of money in my opinion, I would have preferred to have had the cash to put down on a house, but then I’m way to practical for my own good. Side note; the couple is still married and they have four children.

For fun I looked up the price of caviar. You can get a can about the size of a snuff can for anywhere from $400.00 to $1200.00 depending on the type of sturgeon and where it is caught. Thank you, no, I’ll stick to my pan fish type and enjoy every little tiny egg with no salt added.

 

 

0

Everyone’s Favorite

It’s National French Fry Day. I can’t think of a single person in my circle that doesn’t like the finger shaped deep fried potatoes. I do know a few people that choose not to eat them because they are greasy and all carbohydrates, but those people have more will-power than I do.

In the early 1970’s as a young military wife, I had the privilege of living in England for three years. The first time I heard talk of going to the “Chippy” I thought they were talking about the flat slivers of deep fried potatoes. You find out what a big world it is when the same words have different meanings. Of course, they were talking about French Fries. I have fond memories of the Rock fish and chips wrapped in the large sheets of paper that looked like the paper you pack your dishes in when you move. I can still smell the aroma that was noticeable a few buildings from the shop.

When I moved to Washington state in 1979, I had another lesson in how to eat fer-fer’s as my son called them when he was little. It was very common in the restaurant I worked at to be asked for tarter sauce to dip fries in. I couldn’t see dipping something greasy in more fat, but once I tried it I was hooked.

In Mississippi we ordered potato wedges. They took a baking potato, cut it into four quarters lengthwise and fried those big pieces until the outside was almost crunchy and the inside was hot, fluffy and very white. That’s where I learned to eat my hot fries first and the rest of the meal after because cool fries just aren’t as pleasing to the mouth as hot ones are. There we sprinkled on white vinegar and chased it with ketchup.

Today my grandchildren dunk everything in ranch dressing. I guess dunking French Fries in something has been around as long as French Fries have been. If you want a healthier version you can coat your potatoes in olive oil and bake them, or use sweet potatoes. No matter which form, or what you dunk them in, I think most everyone will agree, hot and fresh is best.

2

Tis The Season

It’s National Strawberry Sundae Day. In western New York state, we are at the peak of strawberry season. I like to drive by the fields and see the people crouched down to pick their own strawberries. The plants grow very close to the ground so picking them can be as painful as it is rewarding. I admit, we don’t pick our own anymore.

Growing up my family preferred strawberry shortcake. My mother would make a fresh buttermilk biscuit the size of a round cake pan. Once it was cool enough to handle she would flop it into one of her hands, then carefully slice it in half crosswise. The bottom half would go on a large plate. She would slather it with butter then cover it with fresh smashed strawberries. Next she would turn the top of the biscuit upside down on the bottom layer so it too could absorb a layer of butter, then more strawberries would be poured on top of that. We always let it sit while making fresh whipped cream to top it with. The result was a gooey, yummy dessert, only enjoyed when there were fresh strawberries.

Currently my husband and I have a local farm we like to go to. They have a dessert stand and you can get either a strawberry sundae or shortcake. On a summer evening, there is nothing like berries on cold refreshing ice cream. They also have some goats in a pen near the stand, so we take the grandchildren and enjoy watching them pet and feed the goats. Goats also love strawberries but are happy with the long grass we can pick in a nearby ditch.

All too often these National Days have something to do with food, and I like food. I don’t usually think of a strawberry sundae at breakfast time, but I am today. I think Saturday will be a mandatory let’s go get a strawberry sundae event.

2

White or Dark Meat

It’s National Fried Chicken Day. Who doesn’t like fried chicken? I always thought this dish was a southern “invention” but according to the National Day of Calendar, it was introduced to the southern part of the U. S. by Scottish immigrants. I sure would have gotten that question wrong were I playing Jeopardy.

I have to admit I have never made fresh, coat it yourself, fried chicken. I guess it’s because I’ve never been around someone that knew how to do it the right way and come out with a juicy inside, crisp outside, piece of cooked meat. I have used some Shake-n-Bake in my day, but found it too salty for my taste. About once a year I get a hankering for Kentucky Fried Chicken with mashed potatoes, cole slaw and a roll. Once a year is enough because the amount of salt in the coating outweighs the taste of the chicken.

When I was a kid, my mother believed in fresh food, but occasionally she would let me have a Swanson TV dinner. I always picked the fried chicken. There’s just something about picking up a chicken leg to eat that satisfies the primal. Of course a napkin at hand was a necessity.

These days I do eat a fair amount of deep fried chicken in the form of Buffalo Wings. They originated in Buffalo, NY. Every once in a while the group I am with will have a good laugh about being expected to eat the chicken wing when we were young. It was considered the least important part of the chicken back then. Now, it is fried, slathered in hot sauce and people order them on purpose, ten or twelve at a time. In fact, I have some leftovers in the fridge from the last time we went out. I guess they will be my lunch today.

0

I Love Onions

It’s National Onion Rings Day. One of my best memories of onions in my youth came about when I stayed overnight with my oldest sister and her new husband. I think I was eleven. People did a lot more cooking at home back then. We got some really big sweet onions at the grocery store. G. cut them into 3/4 inch slices, dipped them in batter and fried them in a single layer in an electric frying pan that held boiling oil. They were soooo good. The onion still had lots of flavor, the batter was light, and we ate them as each batch was ready. It was a long slow process, but doing it together and getting our fill is part of why it’s so memorable. I also remember thinking it was a lot of work and quite messy.

These days when you order onion rings in a restaurant, they are mostly breading, very little onion and cooked to death. I guess I’ll never find a ring that lives up to the memory of the home made ones I shared with my sister.

I have always been an onion lover. There is a family story that my father went to get the box of onion sets to plant the garden when I was four and the box was gone. He wasn’t happy. The explanation goes, my babysitter had peeled them and I had eaten them all. That I don’t remember doing, but I wouldn’t doubt it.

I attended my 25th high school reunion and one of my classmates said to me, “You know what I remember about you? Onion sandwiches.” She was right. I ate an onion sandwich most days before I got on the bus to go to the afternoon session of kindergarten. I wonder if all the onions I have eaten have helped me stay healthy over the years.

Another time I ate all the onions was when I had lunch out with my aunt. There was a jar of chopped onions on every table because it was summer and people ate them like relish on their hot dogs and burgers. This particular jar was so sweet with just the right amount of tang, that my aunt and I ate them with a spoon. We were surprised when at the end of the meal, the jar was empty. We felt a little guilty.

If you love onions like I do may I suggest you make your own onion rings at least once. While eating them picture the idolized big sister making them for her little sister. I bet they’ll be the best you have ever had.

0

Black, Green, or Other

It’s National Olive Day.  The olive, one of the world’s oldest fruits, is part of a traditional meze/tapas culinary experience. The olive branch is a symbol of peace, hope, love and friendship. It is also one of the most versatile fruits as it is used in breads, drinks, salads, stews and as a snack. (I’m not sure I knew it was a fruit.)

Growing up, Thanksgiving dinner was always at our house. The cousins would come down from the city to our country house 50 miles away. One year, I must have been around seven or eight, the dishes of black and green olives had been put on the adults table before dinner. Our big old house was designed so you could walk from room to room in a full circle, the bathroom having a door on both sides. I walked the circle enough times to be able to sneakily consume the whole dish of black olives before people were called to the table. It was the one and only time my mother sent me to my room. I remember being really scared because she had never done that before. She came upstairs to scold me about being selfish and let me go down for dinner, but you can bet I never did that again.

We often serve a dish of black olives when my grandchildren are here. Usually it is available before dinner to snack on. If the little ones don’t finish them by the time the meal is over, their uncle empties the bowl so none have to be put back in the fridge.  My husband has green olives on his daily lunch salad, and I eat a few while I make it. We also have them on our pizzas. Wegman’s is our local grocery store and they have an olive bar so you can easily get all different kinds of olives, prepared antipasto fashion, or just plain. They sure make it easy.

Olives have good health benefits. They are an anti-inflammatory, antioxidant and cancer preventive food. They also provide copper, iron, fiber and vitamin E. The bottom line, eat your olives, but make sure you share.

0

Website Built with WordPress.com.

Up ↑