|
2555. Ronski - 1/25/2005 3:00:06 AM Wonder what happened on the way to Genoa. War, pestilence, weather, mutiny? 2556. Ronski - 1/25/2005 3:01:45 AM thoughtful,
That smoking suggests a too hot waffle iron. 2557. PelleNilsson - 1/25/2005 10:40:34 AM In the meantime some info on Söderhamn, a small town (pop 13,000) some 200 km north of Stockholm. It was founded in 1620 by Gustavus Adolphus who located a musket factory there. The town has a good protected port which became important when the demand for forestry products, in particular in England, increased rather dramatically in the mid 19th century. Söderhamn became the home port for a rather large merchant fleet. Its coat of arms reflects these activities.
Per Sundgren may well have offloaded a cargo of, say, pitprops in Newcastle before setting sail for Genoa.
Ljusne is also a port 15 km south of Söderhamn. Both ports are still quite busy and the main outgoing cargo is still forestry products including paper and pulp.
John Malm probably saw the railway station before he and his wife left for America.
Here a monument from later times, Saab's J-37 Viggen, which is prominently displayed at a round-about just outside the town. The Söderhamn air base, alas, was closed down a few years ago.
 2558. Macnas - 1/25/2005 10:54:39 AM This is a very good link to an american bird book. Some nice colour plates and rather fancy write ups. My favourite is the page on the Passenger Pigeon, where he states that it could never be hunted out of existence. 2559. Marc-Albert - 1/25/2005 3:48:18 PM Le Cambio
Soderhamn to me is synonymous with "Cambio". The forestry equipment manufacturing firm for whom my father worked had acquired the rights for a new log debarking machine called the Cambio, manufactured by the Swedish company Soderhamn Eriksson. My father’s company already had a forestry equipment sale network throughout North America and I guess Soderhamn was happy to grant them an exclusive dealership for their Cambio.
The smart Cambio machine sold like hotcakes and soon the Swedes regretted the generous terms granted to our small Canadian firm. I think they tried to wrest the lucrative U.S market away from it, but to no avail: A deal is a deal, as I remember my father saying more than once about the Cambio deal. For several years, much of the profits of the company came from the sale of the Cambio. I remember that in those days, my otherwise conventional parents travelled once or twice to Soherhamn: London, Paris and Soderhamn.
2560. wonkers2 - 1/25/2005 7:59:06 PM Ronski, according to family lore the Appollo went down in a storm somewhere between Liverpool and Genoa. 2561. wonkers2 - 1/25/2005 8:00:38 PM Pelle, many thanks for the information! 2562. thoughtful - 1/26/2005 3:29:07 PM So hubby managed to dig up his mother's old waffle iron. Cookbook with it costs all of 15 cents. Thing is dated back to 1937. The scary part is it's not automatic...no light, no thermostat. Just plug it in and keep fingers crossed. Will be fun to play with it.
More interesting though, the cookbook included recipes for cookies, biscuits, muffins and such to be made in the waffle iron....can you imagine??
I'm sure my mother's is long gone. It was a heavy old thing, but modern enough to have a thermostat light so waffles were rarely burned.
If these don't work, I'll have to hunt some flea markets to see if i can't find a good one. 2563. thoughtful - 1/26/2005 5:01:50 PM Hubby's mom had a high tolerance for such things seeing as the old gas stove from the 20s in their nyc apartment also had no thermostat....she would open the oven door and wave her hand to try to judge the temp.
Hubby, consequently has a high tolerance for burned food. I can remember the first time i made kasha for him he said it didn't taste right. I remember all the blackened kasha stuck to the bottom of his mom's frying pan. I told him, yes, this one isn't burned!
Oh and I remember the donnybrook in his family over whether the peas were burned as his father declared, or 'brown from the mushrooms' as his mother declared.
Nothing quite like family, eh? 2564. thoughtful - 1/26/2005 8:04:49 PM So with valentine's day coming, we're going out to dinner. Only thing is who wants to eat out on a monday night? So we're going the sat before to a new restaurant...new to us anyway that is supposed to be very good, very expensive and very romantic. I was checking out the menu and got hungry right away.
Tenderloin of Beef - rubbed with roasted garlic, pepper and shallots over a bed of braised celery and spinach dressed with a Merlot fresh tarragon sauce accompanied by pecorino and Yukon gold potato tart
Chicken Scaloppine - topped with shaved prosciutto, basil and smoked mozzarella, dressed with a lemon caper brown butter sauce accompanied by roasted pepper risotto
Sea Scallops - baked with portobello mushrooms, baby spinach and Mountain gorgonzola cream topped with crisp garlic oregano crumbs accompanied with steamed Jasmine rice and baby vegetables
Is it valentine's day yet??? 2565. thoughtful - 1/26/2005 8:05:37 PM Never thought of it before, but I guess combing the on line menus from restaurants is a way to get entertaining ideas for dinner parties. Hmmmm. 2566. resonance - 1/26/2005 10:45:42 PM So when I make tomato sauce I usually make a nice, chunky marinara -- you know, sauteeing onions and garlic and bell pepper up in olive oil, stirring in whole peeled and seeded tomatoes, maybe pureeing a few, adding plenty of basil and some oregano and salt and pepper and red pepper flakes and a little of this and a little of that, a nice bit of parsley in at the end. I'm not a fan of sweet tomato sauce at all and like working with a battuto.
It turns out that my fiancee, however, is a big fan of what she calls 'smooth, velvety red sauce'. I essayed that last night complete with vague instructions from her -- basically a cruda with meat, finished with butter, no chunks, not bitter or acid. Smooth. Velvety. You know, like they make it where she's from.
It came out quite good according to her but not precisely correct. She just kind of wrinkles her face up quizzically when I ask her how it's different from what she used to get from a Delaware County restaurant. I love her with all my heart, fellow correspondents, but she isn't a big help when it comes to figuring out these things.
So. If anyone has any tricks of the trade for a smooth velvety red sauce, I wanna hear them. 2567. thoughtful - 1/26/2005 11:22:34 PM can't help res...i'm a chunky sauce type myself. I like bits of whatever i'm eating running through the sauce for 2 reasons...tastes better and less chopping! 2568. judithathome - 1/26/2005 11:31:54 PM Buy a VitaMixer...everything comes out smooth from that sucker. 2569. resonance - 1/26/2005 11:37:23 PM The blender I have could probably puree gravel. The texture was good and the sauce tasted great -- it just wasn't exactly what she remembered. Maybe next time I'll add more bay and onion. 2570. thoughtful - 1/26/2005 11:45:38 PM well, if they used ragu it would be smooth. I remember once hubby brought home 'chef marco' sauce cause it was a real bargain. one taste and it brought back days in the school cafeteria. I didn't know they bottled institutional flavors for sale in the store. Blecch!!!
I remember reading/hearing one time that a ketchup co (heinz?) was trying to make the perfect ketchup...come to find out it didn't sell well. See in the usual process, the ketchup gets burned and it turns out people like the burned flavor. So they went back to the "less-than-perfect" burned ketchup and it sold better. Go figure. 2571. alistairConnor - 1/26/2005 11:58:03 PM topped with shaved prosciutto
but I like my prosciutto hairy, dammit! 2572. wonkers2 - 1/27/2005 5:16:14 AM Cap'n Dirty sez, "No shaved prosciutto fer me neither!" 2573. resonance - 1/27/2005 7:41:10 AM In the words of John Lennon, "Stop dragging things down to your own level," you unspeakably vile chimps. WTF, is nothing sacred?
I have made marinara sauce with bacon (you know, dicing up bacon, tossing a handful of it into the pan, half-cooking it then throwing in the onion and garlic -- in other words using the bacon where you'd use olive oil). It was very good, although different to say the least. I think it would have been a good sauce for, say, ravioli with some sharp pungent filling.
2574. resonance - 1/27/2005 7:42:43 AM You know if you deep fry capers they turn into little rosette looking things? They taste nutty, too.
|
