Premature review Book " jamie at home"

[Bill]

A cookbook based on the four seasons. Nothing so unique about that except it only has recipes using stuff you can grow. Author recommends seed saver's, Johnny's and more. Sort of reflects "Omnivore's Dilemma" and mentions wild game.

Dedicated to Steve Erwin.

Starts off with this here chat. Edited for brevity .

" Look, I thought this would be a good opportunity to get you all up to speed, because it will come out in the press eventually anyway. So I'm going to tell you straight: basically, my wife has accused me of having an affair. She'll tell anyone she meets that I've been nipping out of the house for and hour here , an hour there, and coming back looking refreshed, rosy-cheeked and guilty, with grass stains on my knees. ....................... All I've done is fallen in love with my garden, and with my veg patch in particular..........."

isbn 978-1-4013-2242-7

Bill

More erudite reviews below.

[Charlie]

Sounds like the way our generation grew up eating.....what ws in season, or easily preserved.

Thanks for the headsup.

Article on the same.

[Billy]

Even available at my library, where I can borrow it and see if it is worth the price to me :O) Spring: asparagus ; eggs ; lamb ; rhubarb -- Summer: babecue ; cabbage family ; carrots and beets ; climbing beans ; zucchini ; onions ; peas and fava beans ; pizza ; potatoes ; straberries ; summer salads ; tomatoes -- Autumn: chillies and peppers ; feathered game ; furred game ; mushrooms ; orchard fruit ; pickles -- Winter: leeks ; pastry ; squash ; winter salads ; winter veg -- Useful stuff.

[Charlie]

Winter -->Lutefisk......mmmmmmmm... NOT!

Charlie

"Lutefisk is cod that has been dried in a lye solution. It looks like the desiccated cadavers of squirrels run over by trucks, but after it is soaked and reconstituted and the lye is washed out and it?s cooked, it looks more fish-related, though with lutefisk, the window of success is small. It can be tasty, but the statistics aren?t on your side. It is the hereditary delicacy of Swedes and Norwegians who serve it around the holidays, in memory of their ancestors, who ate it because they were poor. Most lutefisk is not edible by normal people. It is reminiscent of the afterbirth of a dog or the world?s largest chunk of phlegm." --- Garrison Keillor

[Bill]

Being married to Ingrid 39 years we never had Lutefisk. Just lingon, herring, mustards, small potatoes, Kineckabrod, (Sp) Eel and what ever else was about. Gooseberry seems to be creeping in to the smorgasbord delights. Oh god forgive me herring all types too. Then there is the lighting of the glogg...Aquavit the fire of life. Still I forgot to mention Limpa and there are types of Limpa. Then there is Pea soup with fat back on Thursday. This on the side. I try do this on Dec 21 being a solstice kind of guy but Dec 24 rules here.

Those Swedes also have rotten fish under pressure that is considered excellent. Never had it .

A half-starved population with a ?what the heck mentality¹, decided to go ahead and try storing fish without such trifles as preservation.

Bill not normal

[Billy]

Oh, sorry, have some haggis then. Haggis is a traditional Scottish dish. There are many recipes, most of which have in common the following ingredients: sheep's 'pluck' (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally boiled in the animal's stomach for approximately three hours. Haggis is traditionally served with "neeps and tatties" (Scots: swede, yellow turnip or rutabaga and potatoes, boiled and mashed separately) and a "dram" (i.e. a glass of Scotch whisky), especially as the main course of a Burns supper. However it is also often eaten with other accompaniments, or served with a Whisky-based sauce.

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On second thought, just bring me a single malt.

[Billy]

Not really into salted pilchard either but if Babette is up to one of her efforts, count me in.

's_Feast

[Bill]

Bill