While folks on the coasts sometimes denigrate, or at least dismiss, the Midwest, the Heartland is a glorious region with a rich history. It also happens to be where you’ll find the metropolis that Condé Nast Traveler has identified as the nation’s top restaurant city: Chicago. But with more than 12,000 restaurants, how do you know where to eat? Well, if you want to eat fabulously, from top flight to low-cost gems, you could not do better than to go with Michael Gebert, James Beard Award-winning food writer and videographer. If you’re wondering how you can get Gebert to show you around town, he has already solved that problem, with his dandy little book, The Fooditor 99–a slim but insightful guide book to his 99 favorite Chicago restaurants.
Cuban, Thai, Ukrainian, Japanese, Mexican, French, American, barbecue, small plates, seafood, sandwiches, dim sum, diner, and lots more, are listed by cuisine, by location in the city, and in the order Gebert delights in them. Gebert not only guides you to great places, he even helps you figure out what to order when you’re there. So if you’re interested in grazing your way through some of the most interesting food in the Windy City, The Fooditor 99 is a mighty useful way to explore the glories of the town’s dining scene. Yum.
Staying busy these days, so it might be a while before I post further about my travels around the Midwest. But it’s summer, and good sweet corn is beginning to appear in farmers’ markets, so I figured I can at least help you use some of summer’s bounty. Thought this corn salsa from Byron Talbott looked mighty tasty.
In the 1950s, Benjamin Coleman of Berkley, Michigan, invented a fuss-free method of making popcorn. The popcorn was packed in its own pan and had a foil tent that expanded as the popcorn popped. If the first thing that comes to mind when you hear that description is Jiffy Pop, you could be forgiven for the error, since it became better known, but Coleman’s product, marketed by the Taylor Reed Corporation, was called E-Z Pop.
Five years after E-Z Pop hit the market, inventor Frederick Mennen of LaPorte, Indiana, created a similar device and called it Jiffy Pop. American Home Products bought Mennen’s creation in 1959, and soon took it national. Not too surprisingly, Taylor Reed sued, because the products were so similar. Initially, they won the suit, but it was later overturned. Apparently, the two products were just enough different to satisfy a judge. E-Z Pop began to fade from the scene. (In all fairness to Mennen, almost every invention in history had lots of people working on the same idea at the same time. Nothing arises in a vacuum. Popcorn was popular and making it more accessible was on many minds.)
Though E-Z Pop vanished, a few of us remember the name (my mom even remembers buying it) and the ads, which ran into the ‘60s. Playing on the rhyme of pop and bop, E-Z Pop used a jazzy presentation for their creation.
Corn Oysters were sufficiently iconic in the Midwest of the mid-1800s that I include a recipe in my book Midwest Maize. But the fritter recipe sounds like a fun treat. Think I’ll try those out. And who knew there was a Corn Fritter Day? Remarkable.
Everything has a day…..even
|1 can corn
||2 teaspoons salt
|1 cup flour
1/4 teaspoon paprika
|1 teaspoon baking powder
Chop corn, drain, and add dry ingredients mixed and sifted, then add yolks of eggs, beaten until thick, and fold in whites of eggs beaten stiff. Cook in a frying-pan in fresh hot lard. Drain on paper.
Farmer, Fannie Merritt. The Boston Cooking-School Cook Book. Boston: Little, Brown, 1918; Bartleby.com, 2000. www.bartleby.com/87/.
And Corn Fritters have
Why??? Why, are they ashamed of being corn? Or is the fritter part too frivolous? Do they just want to be taken more seriously? Or is it role-playing, cos-play for fritters??
They are also known as….
Mix well together one quart grated sweet corn, two tea-cups sweet milk, one tea-cup flour, one tea-spoon butter, two eggs well…
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“A rose by any other name would smell as sweet.” So said Romeo’s Juliet. Good thing—because names can be confusing, varied, colloquial, or misleading—as with corn salad. Of course, if you’ve read Midwest Maize, you already know that “corn” means “dominant cereal grain,” so you won’t be surprised by that revelation in this article. But interesting to see how things get named, and how they spread, and how a weed can become valued.
Valerianella locusta illustration by Thomé (1885) showing the plant, flower, and seed.
There is plant called
Which is not the same thing as a
Not the same thing at all.
Corn Salad also goes by Mache, Doucette and Raiponce …yes, that translates to Rapunzel!
Walter Crane illustration of the Brothers Grimm fairy tale. Was she so named because her hair grew like a weed?
Evidently, it’s called corn salad because it’s a weed in the corn – which is any grain back in England. People use to gather it in from the fields, and not actually grow it in their gardens. Ordinary people, that is.
Thomas Jefferson grew it in his gardens at Monticello.
Thomas Jefferson – not ordinary
Louis XIV also grew it in his garden
Louis XIV – the Sun King – very NOT ordinary!
I’m really tired of KALE
So perhaps Corn…
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Part two of the Holland, Michigan, visit was on the way home. I had read about saucijzenbroodjes, a Dutch specialty that translates sausage in bread but which is more commonly rendered “pig in a blanket.” The “blanket” in the case of this dish is wonderful, flaky pastry.
And in case you’re wondering if they take the Dutch presence in the area seriously.
I had found reviews online, and what I’d read was confirmed by folks at Windmill Island: DeBoer’s Bakkerij (Bakery) would be a great place to try this dish.
This proved to be true. The pig in a blanket was tasty, and the split pea soup served with it was the most flavorful, ham-filled pea soup I’ve ever had.
A tasty lunch, and a fun way to reaffirm the continuation of Dutch culture and traditions in the region.
In the previous post, I showed the Amsterdam street organ. I mentioned that it was a bit like a player piano, and this video shows the punched “pages” that create the music. Also visible is the electric motor that now runs the machine. Originally, however, it would have been cranked by hand. So a lot more work in 1928 than it is now. Note that the costumed interpreter briefly covers her ears; the organ is surprisingly loud, and that appeared to be the reaction over everyone when it first started playing. But now you’ll know how it works.