Comments for Cambridge Cooks

Comment on No Venison for the Minutemen? Gluten-Free Patriots? What’s for Supper After a Day Battling the Redcoats by EGHJ

EGHJ — Mon, 23 Apr 2012 11:52:36 +0000

What an interesting post- Cider as the drink of the revolution! The drink of New England! I suppose craft beer and ale had to wait several long centuries before reclaiming its hold across the region- and reclaim it has. Would be fun to see some of the craft brewers pick up on the “cider” history of the area– offer their own line of Patriots Day/Independence Day cider. Quick someone tell Sam Adams!

Can’t help but learning about history and looking to the present. Was the early colonists’ call for “the “honest simplicity” of domestically produced goods” the organic/local trend we see today version 1.0? Sweet cycles of history. From politics to fashion to food- it all comes back around… Except maybe Boston brown bread without the molasses- I’ll keep my molasses thank you.

Comment on No Venison for the Minutemen? Gluten-Free Patriots? What’s for Supper After a Day Battling the Redcoats by Cass von Braun

Cass von Braun — Fri, 20 Apr 2012 00:37:23 +0000

Good stuff here! I do think an interest in colonial cooking might be considered general and widespread. In fact it’s fascinating, as your readers here attest. Glad I found this on April 19 — a fine day for it. I appreciated your mentioning the Boston Brown Bread. The winter before last was a beast, and as keeping the house comfortably warm can be both expensive and painfully desiccating, I found cooking at home a great comfort as it warms, perfumes and hydrates all to a glorious and multifaceted purpose. I tried my first brown breads that year, gradually refining what you’ve accurately described as a coarse crumb loaf into my very own recipe composed of several grain flours and some bran as well as two kinds of molasses (either Crosby’s or Grandma’s, with just a taste of Plantation blackstrap for its slightly bitter edge). And what a staple it became. I must get my notes out and write it all down before I forget it if I haven’t already. It yielded two loaves of the loveliest, healthiest, densest, darkest bread ever, and next time we have a hard, cold winter it will be great if I can whip out the recipe and get it right the first time. I’d be interested in a good recipe for oat cakes, too. Those are fantastic for bringing along boating in summer as, depending on the conditions, the kiddies can get a little woozy. The oat cakes quiet them right down and they drift off happily in nappy land without any further threats to jump into the sea.

Comment on No Venison for the Minutemen? Gluten-Free Patriots? What’s for Supper After a Day Battling the Redcoats by Keith Stavely

Keith Stavely — Thu, 19 Apr 2012 15:03:49 +0000

Johnnycakes are essentially a type of unleavened flatbread, made with cornmeal. Similar types of flatbreads are found in many agrarian societies. Indeed, some culinary historians think that johnnycake derives not from Indian foodways but rather from Scottish oatcake, one of the names of which is “jannock.” So something resembling johnnycake–a cornmeal-based flatbread–could have arisen indigenously in the Caribbean. It was after all the native people of the Caribbean islands who first introduced corn (maize) to Europeans in 1492. On the other hand, cornmeal-based foods are less prominent in Caribbean cuisines than in Mexican cuisine, so it could also be that cornmeal flatbread became less important in places like the Dominican Republic and then was re-introduced from North America. The exact origins of food preparations are often hard to pin down. No one knows for sure, for instance, exactly where chowder comes from. In most cases, there are probably multiple sources and influences. As for the name, “yaniqueque,” it certainly sounds a lot like “johnnycake,” suggesting some immediate influence from the U. S.

Comment on No Venison for the Minutemen? Gluten-Free Patriots? What’s for Supper After a Day Battling the Redcoats by cooks77

cooks77 — Wed, 18 Apr 2012 21:11:44 +0000

Liz from Cambridge sent the following comment: “I loved your blog post on early American food! I was particularly interested in the Johnnycakes, which I ate on the beach when I lived in the Dominican Republic! In Spanish, it’s a yaniqueque, but it’s the same food. When I lived in the DR, people told me that U.S. soldiers brought Johnnycakes to the DR. But, according to Wikipedia, it was English-speaking former slaves who brought the food to the D.R. That would have been long before U.S. soldiers occupied the D.R. in 1916 or 1965.”

Comment on No Venison for the Minutemen? Gluten-Free Patriots? What’s for Supper After a Day Battling the Redcoats by Larry Jay Tish

Larry Jay Tish — Tue, 17 Apr 2012 15:27:37 +0000

This is wonderful. The history behind the history. I suppose when you break it down (and fry it up) one reason we won our independence was food! (Or lack of it.) I assume it was not easy for the British soldiers to get the comforts of home while they were on the road, and I’m sure this put a dent in their fighting spirit. Tell and Englishman, “No tea or crumpets today Naisbit. Now go out there and shoot someone.” How could he focus! As I struggle in towns that have yet to build a Starbucks! (Whole Foods and Trader Joes may never show up in most of the America where I tour!) I can relate to his pain. The colonists chose to be abstinate for the greater good, the Brits had no choice. Thanks for the history lesson Lee. I’ll never look at porridge the same way (if I ever do look at porridge…).

Comment on No Venison for the Minutemen? Gluten-Free Patriots? What’s for Supper After a Day Battling the Redcoats by Peter Gordon

Peter Gordon — Tue, 17 Apr 2012 14:47:15 +0000

Wonderful stuff! Interesting how the end of the Puritan era opened up all kinds of new attitudes in colonial America including the allure of imported foods and a lust for new spices and ingredients. Looking forward to your Independence Day report, cambridgecooks …

Comment on The CambridgeCooks Shopping List ver. 1.0 by Christian and Rie

Christian and Rie — Sat, 28 Jan 2012 16:23:10 +0000

Wow, this is a great compilation!
Let us add two Japanese grocery stores we like:
Miso Market near Porter Square (small but friendly and very convenient because it’s close to our place, 1963 Mass Ave, Cambridge, MA, Website: http://www.misomarketasian.com/)
Reliable Market near Union Square (bigger selection, 45 Union Square, Somerville, MA, Website: unknown)

Comment on Neighborhood Anchor & Gateway to European Gourmet Goodies by formaggiokitchen

formaggiokitchen — Sat, 17 Dec 2011 22:15:40 +0000

We are blushing! Thank you for the lovely write-up – we are glad to hear you have had a positive experience in the shop and look forward to welcoming you back!

Comment on Free Cooking Classes – Tuesdays at Whole Foods, Fresh Pond by Claire

Claire — Mon, 07 Nov 2011 17:56:39 +0000

Thanks for your blog post! The November Class Schedule includes Tuesday November 8 (Holiday Sides) and November 29 (Sweet Treats)! We are excited to ramp up our culinary resources at Whole Foods Market, Fresh Pond!