芝加哥下着雨， 街上都是匆忙回家的人们。。。祝大家节日愉快。
- posted on 11/22/2007
First Thanksgiving
In 1621, the Plymouth colonists and Wampanoag Indians shared an autumn harvest feast which is acknowledged today as one of the first Thanksgiving celebrations in the colonies. This harvest meal has become a symbol of cooperation and interaction between English colonists and Native Americans. Although this feast is considered by many to the very first Thanksgiving celebration, it was actually in keeping with a long tradition of celebrating the harvest and giving thanks for a successful bounty of crops. Native American groups throughout the Americas, including the Pueblo, Cherokee, Creek and many others organized harvest festivals, ceremonial dances, and other celebrations of thanks for centuries before the arrival of Europeans in North America.
Historians have also recorded other ceremonies of thanks among European settlers in North America, including British colonists in Berkeley Plantation, Virginia. At this site near the Charles River in December of 1619, a group of British settlers led by Captain John Woodlief knelt in prayer and pledged "Thanksgiving" to God for their healthy arrival after a long voyage across the Atlantic. This event has been acknowledged by some scholars and writers as the official first Thanksgiving among European settlers on record. Whether at Plymouth, Berkeley Plantation, or throughout the Americas, celebrations of thanks have held great meaning and importance over time. The legacy of thanks, and particularly of the feast, have survived the centuries as people throughout the United States gather family, friends, and enormous amounts of food for their yearly Thanksgiving meal.
What foods topped the table at the first harvest feast? Historians aren't completely certain about the full bounty, but it's safe to say the pilgrims weren't gobbling up pumpkin pie or playing with their mashed potatoes. Following is a list of the foods that were available to the colonists at the time of the 1621 feast. However, the only two items that historians know for sure were on the menu are venison and wild fowl, which are mentioned in primary sources. The most detailed description of the "First Thanksgiving" comes from Edward Winslow from A Journal of the Pilgrims at Plymouth, in 1621:
"Our harvest being gotten in, our governor sent four men on fowling, that so we might after a special manner rejoice together after we had gathered the fruit of our labors. They four in one day killed as much fowl as, with a little help beside, served the company almost a week. At which time, among other recreations, we exercised our arms, many of the Indians coming amongst us, and among the rest their greatest king Massasoit, with some ninety men, whom for three days we entertained and feasted, and they went out and killed five deer, which they brought to the plantation and bestowed upon our governor, and upon the captain, and others. And although it be not always so plentiful as it was at this time with us, yet by the goodness of God, we are so far from want that we often wish you partakersof our plenty.
Seventeenth Century Table Manners:
The pilgrims didn't use forks; they ate with spoons, knives, and their fingers. They wiped their hands on large cloth napkins which they also used to pick up hot morsels of food. Salt would have been on the table at the harvest feast, and people would have sprinkled it on their food. Pepper, however, was something that they used for cooking but wasn't available on the table.
In the seventeenth century, a person's social standing determined what he or she ate. The best food was placed next to the most important people. People didn't tend to sample everything that was on the table (as we do today), they just ate what was closest to them.
Serving in the seventeenth century was very different from serving today. People weren't served their meals individually. Foods were served onto the table and then people took the food from the table and ate it. All the servers had to do was move the food from the place where it was cooked onto the table.
Pilgrims didn't eat in courses as we do today. All of the different types of foods were placed on the table at the same time and people ate in any order they chose. Sometimes there were two courses, but each of them would contain both meat dishes, puddings, and sweets.
More Meat, Less Vegetables
Our modern Thanksgiving repast is centered around the turkey, but that certainly wasn't the case at the pilgrims's feasts. Their meals included many different meats. Vegetable dishes, one of the main components of our modern celebration, didn't really play a large part in the feast mentality of the seventeenth century. Depending on the time of year, many vegetables weren't available to the colonists.
The pilgrims probably didn't have pies or anything sweet at the harvest feast. They had brought some sugar with them on the Mayflower but by the time of the feast, the supply had dwindled. Also, they didn't have an oven so pies and cakes and breads were not possible at all. The food that was eaten at the harvest feast would have seemed fatty by 1990's standards, but it was probably more healthy for the pilgrims than it would be for people today. The colonists were more active and needed more protein. Heart attack was the least of their worries. They were more concerned about the plague and pox.
Surprisingly Spicy Cooking
People tend to think of English food at bland, but, in fact, the pilgrims used many spices, including cinnamon, ginger, nutmeg, pepper, and dried fruit, in sauces for meats. In the seventeenth century, cooks did not use proportions or talk about teaspoons and tablespoons. Instead, they just improvised. The best way to cook things in the seventeenth century was to roast them. Among the pilgrims, someone was assigned to sit for hours at a time and turn the spit to make sure the meat was evenly done.
Since the pilgrims and Wampanoag Indians had no refrigeration in the seventeenth century, they tended to dry a lot of their foods to preserve them. They dried Indian corn, hams, fish, and herbs.
Pilgram family at dinner
Dinner for Breakfast: Pilgrim Meals:
The biggest meal of the day for the colonists was eaten at noon and it was called noonmeat or dinner. The housewives would spend part of their morning cooking that meal. Supper was a smaller meal that they had at the end of the day. Breakfast tended to be leftovers from the previous day's noonmeat.
In a pilgrim household, the adults sat down to eat and the children and servants waited on them. The foods that the colonists and Wampanoag Indians ate were very similar, but their eating patterns were different. While the colonists had set eating patterns--breakfast, dinner, and supper--the Wampanoags tended to eat when they were hungry and to have pots cooking throughout the day.
Source: Kathleen Curtin, Food Historian at Plimoth Plantation
All Photos Courtesy of Plimouth Plantation, Inc., Plymouth, Mass. USA.ca.
- Re: 鎰熸仼鑺傚揩涔�!posted on 11/22/2007
感恩节快乐!
大家把好吃的拍下来，贴在咖啡店里。 - Re: 鎰熸仼鑺傚揩涔�!posted on 11/22/2007
Isn't this today's buffet?
July Wrote:
...Pilgrims didn't eat in courses as we do today. All of the different types of foods were placed on the table at the same time and people ate in any order they chose. - Re: 鎰熸仼鑺傚揩涔�!posted on 11/22/2007
这是我前些日子在农场照的
- Re: 鎰熸仼鑺傚揩涔�!posted on 11/22/2007
在此借感恩节,感谢咖啡的大老板,二老板,班主任,班长,副班长,以及没有头衔的同学.(排名不分先后) - posted on 11/22/2007
源自 America 的火鸡在 America 叫 turkey，在 Turkey 叫 hindi ：）Here is its etymology ——
turkey
1541, "guinea fowl" (Numida meleagris), imported from Madagascar via Turkey, by Near East traders known as turkey merchants. The larger North American bird (Meleagris gallopavo) was domesticated by the Aztecs, introduced to Spain by conquistadors (1523) and thence to wider Europe, by way of North Africa (then under Ottoman rule) and Turkey (Indian corn was originally turkey corn or turkey wheat in Eng. for the same reason). The word turkey was first applied to it in Eng. 1555 because it was identified with or treated as a species of the guinea fowl. The Turkish name for it is hindi, lit. "Indian," probably via Fr. dinde (contracted from poulet d'inde, lit. "chicken from India"), based on the common misconception that the New World was eastern Asia. The New World bird itself reputedly reached England by 1524 at the earliest estimate, though a date in the 1530s seems more likely. By 1575, turkey was becoming the usual main course at an English Christmas.
节日快乐。 - posted on 11/22/2007
这个有关Plimoth Plantation的教育网站有很好的关於感恩节来源的内容：
http://www.plimoth.org/education/olc/navigation.html
今天心血来潮，开了一下午车，钻到Vermont山里来了。今年第一次滑雪，也第一次准备在雪场过一个感恩节。
不记得以前的感恩节是这么湿，一路雾蒙蒙，雨淅淅，没有夕阳的黄昏下，路边的树影象一排排的灰黑色木刻画，偶尔闪过的屋宇不时给画面添加一些新的形状和线条。
也祝
感恩节快乐! - posted on 11/24/2007
我来几张我今年(昨天)的照片, 顺便说几句我的感恩节大餐(Thanksgiving meal)一点体会.
和很多国人一样, 我本来对感恩节大餐接触不多, 也并不感性趣. 早些年对感恩节的那些新旧传统,家庭团聚, 火鸡, 足球, 甩卖都没有什么体会. 所谓感恩的主题就更谈不上了. 相反, 记得在学校期间,有一学期由于表现太差,什么都没有做出来. 碰巧实验室的仪器处在24X7运转期. 教授把我排在感恩节那天值班,来做几个小时的每日日常的那些整理记录,换样,重新设置等工作.没有功劳你就要付出苦劳,也算是一种惩罚. 那一年的感恩节没有Thanksgiving,只有Punishmentgiving. 结婚以后,从小就生长在美国的妻子对做感恩节大餐挺重视. 受她的影响, 我才发现这种散发着乡土气息(country style)的大餐还是很有意思的. 我从当她的助手开始, 主动加被动地逐渐成为感恩节大餐的掌勺大厨. 轰轰烈烈地大做一天. 以前我们还有一些单身来聚餐. 这两年来的人越来越少. 不过,我们今年仍然按10人左右准备了大餐.
火鸡
火鸡的优点是低胆固醇, 高蛋白, 低脂肪. 这些优点也是它的缺点. 不容易做得很香, 吃起来没味. 如果是传统做法(烤法), 我的体会是只能在浇汁(gravy)做文章. 把浇汁做得有滋有味的, 吃的时候浇在肉上. 来客如果有其它办法,请赏教. 火鸡的另一个特点是感恩节其间特别便宜. 为了体现感恩精神, 商店一般非常便宜地出售火鸡, 几乎算白给. 多年来普通超市的火鸡价格都在每磅$0.20-$0.30 左右. 另一种很popular的火鸡牌子butterball,因为是事先注射有味道的液体, 所以贵很多. 但是, 如果你能做很好的浇汁,一般没有必要买特意买这种火鸡.
我一般在感恩节前买两只火鸡, 而且专门挑大个的买. 我有如何处理吃剩下的肉的办法, 所以不愁吃不了. 一只按传统做法在感恩节吃. 留一只到圣诞节尝试些花样翻新(中式的卤,熏, 炸..)
中途,还没有烤好
烤完以后
火腿(Ham)
火腿完全是做给别人的, 我的兴趣不大. 扔到烤箱里,快好的时候涂上一层融化的黄油和红糖混合液体就行了.
配菜(side dishes): 烤四季豆和烤红薯(Green Bean Casserole, Sweet Potato Casserole), 火鸡填料(stuffing)，山渣酱. 都是比较朴素的,很容易做的东西(混合好了,就扔到烤箱里).
面包
面包现在已经不属于home cooking了(就象我们的馒头包子一样). 从效率上说自己做不如去面包房去买. 我做面包完全是出于乐趣和一点特殊感情.
最后大餐
LM wrote:
感恩节快乐!
大家把好吃的拍下来，贴在咖啡店里 - Re: 鎰熸仼鑺傚揩涔�!posted on 11/24/2007
老圣好文,好图片. 口水:) - Re: 鎰熸仼鑺傚揩涔�!posted on 11/24/2007
老A, 看中上面那道菜了? 请讲. 你吃的粤菜太多了, 给你换换乡村风格的口味. 下次来美国, 我专门给你掌勺.不过, 你也知道, 总是别人碗里的肉好吃.
abc wrote:
老圣好文,好图片. 口水:) - Re: 鎰熸仼鑺傚揩涔�!posted on 11/24/2007
老圣,我喜欢你做的火鸡. 再次口水. :)
深圳有些粤菜确实很好,比如深圳晶都酒店的清蒸深海鱼等. 你来深圳时,我也请你. 顺便说句,咖啡里的朋友见者有份, 随时欢迎来电话去撮一顿,不限粤菜,什么风味都行.
st dude wrote:
老A, 看中上面那道菜了? 请讲. 你吃的粤菜太多了, 给你换换乡村风格的口味. 下次来美国, 我专门给你掌勺.不过, 你也知道, 总是别人碗里的肉好吃.
abc wrote:
老圣好文,好图片. 口水:) - Re: 鎰熸仼鑺傚揩涔�!posted on 11/26/2007
自己做完烤鸭，以后再也不批评任何饭店里的烤鸭了。
- Re: 鎰熸仼鑺傚揩涔�!posted on 11/26/2007
老爹老妈来了，做了一大桌儿。
老妈看了我片的烤鸭肉，说鲁智深一定喜欢。
- Re: 鎰熸仼鑺傚揩涔�!posted on 11/26/2007
明年，我要去老面或老圣家过感恩， 你们谁邀请我啊？
LM wrote:
老爹老妈来了，做了一大桌儿。
老妈看了我片的烤鸭肉，说鲁智深一定喜欢。
- Re: 鎰熸仼鑺傚揩涔�!posted on 11/26/2007
any time, July, not just thanksgiving time. ;)
July wrote:
明年，我要去老面或老圣家过感恩， 你们谁邀请我啊？
LM wrote:
老爹老妈来了，做了一大桌儿。
老妈看了我片的烤鸭肉，说鲁智深一定喜欢。
- Re: 鎰熸仼鑺傚揩涔�!posted on 11/26/2007
邀请你们全家, 从老到小.
只是别忘了, 到时开始吃面条这道菜时,要放下筷子,改用叉子. 只提醒这一回.
July wrote:
明年，我要去老面或老圣家过感恩， 你们谁邀请我啊？
- Re: 鎰熸仼鑺傚揩涔�!posted on 11/26/2007
喜欢看上海一个“生活时尚”频道的“色香味”，介绍一些有观众提供的食家，介绍那家的招牌菜，并去后厨房介绍烹饪过程，还有由观众推介自己自家小菜，曾也有一些老外推介自家菜，感觉烤得多，而且比较喜欢摆盘，端上来色好，香和味就不知道了，但主持人总是赞不绝口。
看这里一些大餐，基本都是烤，这也就是人们说的老外不起油锅的缘故？ - posted on 11/26/2007
再添点火鸡节典故：
感恩节是美国节日里为数极少的非宗教、世俗节日最为重要的一个国定假日。
1789年的今天，华盛顿总统提议，国会批准，美国将感恩节作为国定假日庆祝。
1941年的今天，罗斯福总统签署法案将国家假日感恩节定为每年十一月第四个星期四。（感恩节因此落在11月22日自28日之间。）
感恩节也标志着从感恩节到新年元旦一月一日的节日季节的开始。节日季节是商家零售业的最旺季。
感恩节是美国一年里除了超市和某些唐人街商家外所有商店都不开门的唯一的一天。开门的超市通常也是开到下午3点。
感恩节晚团圆大餐、看橄榄球赛、达旦醉酒、起早去商店挤人群买开节便宜货是典型美国大众的感恩节传统。感恩节橄榄球赛是二战之前就开始的传统，通常做东的球队包括达拉斯牛仔和底特律雄师。 - Re: 鎰熸仼鑺傚揩涔�!posted on 11/27/2007
LM wrote:
老爹老妈来了，做了一大桌儿。
老妈看了我片的烤鸭肉，说鲁智深一定喜欢。
看来老面家的菜好吃一些，都德还是把Okra 的绝活拿出来吧，我一见turkey和ham，肚子就饱了一半。 - Re: 鎰熸仼鑺傚揩涔�!posted on 11/28/2007
st dude wrote:
……
面包
面包现在已经不属于home cooking了(就象我们的馒头包子一
样). 从效率上说自己做不如去面包房去买. 我做面包完全是出于>乐趣和一点特殊感情.
st dude 实在是厉害，st夫人st孩子们很有福气。老圣可不可以教教这面包怎么做？
- posted on 11/29/2007
rzp, 没有那么严重. Cooking 完全是passion,也不是什么高技术, 什么人都能做. 不过交流厨房经验是我的乐趣, 谈做面包更是趣味无穷(我还会做banana bread, French bread,当然corn bread人人都会做). 只是一方面不想冲淡café主题.另一方面感到曲多和寡. 大部分来客不会谈这些东西的. 所以, 我就顺其自然, 有机会适度提一下. 我不知道café已有感恩节大餐的旧贴(阿姗写的, 非常详细). 自以为填补空白, 增加点节日气氛. 另外, 不知道你看到消息没有, 做饭台(food network)的"Emeril Live"从下个月停播. 尽管我也有些看腻了, 但是一想到以后看不到了, 也有些惋惜. 他的节目, 还有Rachel Ray的节目和Iron Chief的确给生活带来很多快乐.
长话短说. 关于面包(我想你指的是Dinner roll). 最简单的办法是买现成的冷冻面团. 烤之前让它有板有2-4小时的时间发起来. 但是, 我猜想这不是你所想听到的. 否则, 你可以跳过下面方法的1,2段. 同时我知道做法介绍到处都有, 我相信你也都知道. 而且我想你也至少是很有经验的. 所以, 如果我说的有些浅显和雷同, 不代表我把你看成什么也不知道. 只是纯粹为叙述方便.
假设你做我图片上的数量,而且都是手工做法.
工具: 大碗/盆一个, 烤盘(tray),按板等
原料:酵母(Costco, Sams Club等处买SAF牌子就行), 普通含筋(gluten) 面粉,不要低筋的如自发粉.热水, 黄油,奶粉, 少量的盐和糖, 鸡蛋(1).
方法:
1 用一杯(2cup)热水溶解酵母, 搅拌.
2 面粉倒入大碗/盆里. 倒如奶粉, 一点盐糖, 倒入几勺黄油(融化后的), 倒入(1)步的酵母液. 这一步的搅拌很重要,加水慢一些,要和搅拌同步. 如果你知道慢头的做法, 一样的做法. 当然你要是用面包机或搅拌机会省事一些.
3 搅拌后形成的面团(dough), 干成长圆木形状, 再切成比元宵稍微大一点的圆球(揉圆). 放入烤盘上(事先喷一点油). 放到比较暖和的地方让它发起来. 我一般就放在烤箱里. 冬天还要让烤箱预热2分钟再放进去. 甚至中途还再开一两分钟保持温度.
4 大约1个小时或着更长后, 小面团发起来了(一般体积至少增加一倍), 你就可以烤了. 15-20分钟左右就可以. 小面团之间的距离要选好. 要考虑到有一定的挤压, 粘在一起, 这样面包会有形状. 否则, 互相不拥挤,面包的形状会有些太平. 我一般在好的时候, 取出来在面包表面涂上点蜂蜜(一点点)和融化的黄油混合物. 在放回仍有余热烤箱里. 吃的时候拿出来.
不知道我说的是否太简单了, 请指出.
rzp wrote:
st dude 实在是厉害，st夫人st孩子们很有福气。老圣可不可以教教这面包怎么做？
- Re: 鎰熸仼鑺傚揩涔�!posted on 11/30/2007
漏掉了ezi的问题. 据我所致,油锅炒锅都用. 主要是看做什么. 用烤箱的菜谱是偏多些.
ezi wrote:
看这里一些大餐，基本都是烤，这也就是人们说的老外不起油锅的缘故？ - Re: 鎰熸仼鑺傚揩涔�!posted on 11/30/2007
长话短说. 关于面包(我想你指的是Dinner roll).我是指你相片里的那种。
谢老圣，待我试试！我以前会做馒头来着后来好多年不做现在就忘了。
st dude wrote:做的好还是有技术的。当然还得有爱吃的捧场。
rzp, 没有那么严重. Cooking 完全是passion,也不是什么高技术, 什么人都能做.
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