Posted on 01/31/2015 6:01:44 PM PST by Jamestown1630
I'm posting this vanity for two reasons:
I'm trying to create a new cooking thread; some of us miss the old one, which has apparently gone dormant.
I've had an interesting experience of late: The Washington Post published a recipe for Peanut Soup a couple of weeks ago, and I tried it out. (Peanut soup was apparently very popular in Colonial times, and it seems to be a staple in some Williamsburg restaurants today.)
I was kind of amazed at this recipe: There's not much in it but a couple of vegetables, broth, and peanuts - but it comes out so RICH!
Here's the link to the Post article:
http://www.washingtonpost.com/pb/recipes/virginia-peanut-soup/14444/
My second reason for posting, was an old FR thread that I found when searching for information on Pfaltzgraff "Yorktowne":
http://www.freerepublic.com/focus/f-news/1462701/posts
A lot of the people (probably Ladies) who responded to that thread, seemed to know about Pfaltzgraff.
I've been slowly building a collection of vintage Yorktowne dinnerware, through buying in thrift shops. The original stuff was incredibly durable, attractive, and fits perfectly with an early American/Colonial style.
But I know that the stuff has been produced in other places besides the US, in recent years - including China.
Does anyone know the hallmark or crest, for the original Pfaltzgraff 'Yorktowne' that was made in the US in the late 1960s - 1970s? How can you tell the difference between the 'real thing' and the 'cheaper thing'?
I'm asking because I now have many pieces; and last week I bought two little bowls, with completely different hallmarks. There was a distinct difference in the painting; one was very distinctly painted, the other very 'flowy' - if that's a word :-)
The one with the more "flowy" painting, is heavier; and the blue is much deeper; the other seems less substantial, and has a hallmark in a circle, which is unlike all of my other pieces.
I just want the Old Stuff ;-)
Any help would be greatly appreciated.
-JT
Thanks for your enthusiastic response, but....Um....
I don’t know how to create a “Ping” list.
But, in for a penny, in for a pound! I’ll figure it out, and remember all of you.
Best,
JT
Am learning how to create. Will include you :-)
-JT
LOL! East coast oysters are awesome too, but way more expensive west of the Mississippi for some reason compared to West coast oysters.
Glad to hear of a new cooking thread. Hope we did not lose the links to all those great recipes. You can ping me
Add me to you cooking list.
ping
For previous ping lists I have kept the list of names on my about page so i could just copy/paste them as “To” line of the first comment.
Me Three please!!!
Chili
Ingredients:
1 1/2 lbs ground beef
1/2 lb ground pork
3 - 16 oz cans diced tomatoes
1 small can tomato paste
1 - 16 oz can kidney beans; drained & rinsed
1 - 16 oz can pinto beans; drained & rinsed
1 medium onion diced
salt
pepper
chili powder
garlic powder
oregano
1. saute onion in small amount of your choice of oil.
2.add ground beef and pork and brown, while browning added all spices to taste.
3. drain excess oil/liquid if needed
4. add tomatoes, tomato paste, and beans, and season season season
5. simmer at least 2 hours
Garnish as desired. Suggestions are diced onion, shredded cheese, oyster crackers, sour cream.
I have been out of ground pork and used bacon before and it turned out pretty okay. Lots of oil to remove after the meat browning step though.
I’d like to be on the cooking ping list to, if you do it!
Not thrilled with the peanut soup idea, but the rest of the fam might like it!
Please add my name as well. Collecting recipes is a long time hobby. Eating is the first!
I wasn’t thrilled with it either, when I saw it; but when I cooked it, WOW! It’s a very bland recipe, on its own; and you can add a lot of different seasonings, to make it your own.
Adding you to the list :-)
-JT
Thanks for the ping...and, please keep me “pinged” to this cooking thread.
Love all things Early American. I just unpacked my Colonial history plates that I had packed for a recent remodel project. I told hubby that I bet half of all Americans don’t even know the names/events on each plate.
That is pretty much Exactly the recipe that the Post published; except that instead of the Peanut Butter, it used 2 cups of peanuts, soaked for 4 hours or overnight.
I don’t think that grinding peanuts into butter was a very labor/cost effective way of doing things, in Colonial days.
But if you soak them overnight, and then cook them, they become soft enough that you could pound them in a mortar (in the old days) or run them through the food processor, today.
I was just impressed with this soup (and Soup is one of my favorite things to cook.)
-JT
Well, mostly as a self-ping, so I won’t lose the thread.
About three years ago I had to begin doing my own cooking. Since then, I’ve resurrected some old recipes from my childhood and invented a couple of my own.
Kelly Gulch burgers
Start with a pound to a pound and a quarter of ground beef
Finely crumble some shredded wheat for a cupful, crumbled
1/2 to a cup of chopped onion (as much as ‘you’ like)
1/2 to a cup of chopped green pepper (as much as ‘you’ like)
a couple tablespoons of “wo’stashur” sauce or your favorite barbeque sauce (I make it both ways.)
1 egg
a short teaspoon of cayenne pepper
salt and pepper
(this ain’t gourmet, if that’s what you want, use ‘sea salt’ and ‘freshly ground pepper’ ... and have the downstairs maid mix it up)
Hand mix everything together and divide it into three parts. Form them into patties about 3/4” thick. Tightly wrap two patties in plastic wrap and freeze them for when you don’t have time to make this from the bottom up.
Cooking on an electric grill takes about 10 minutes per side. On a George Foreman grill it takes about 8 minutes total. For both appliances, that’s after they’re good and hot. Don’t cook the juice out. Cook a minute or two longer if you use barbeque sauce.
If you love everything Early American, you need to look up the Pilgrim House, that a man named Doug Towle refurbished in NH. This man appears to have spent his entire life in preserving early Americana.
I’ve tried three times to post a link here, but every time my computer went wonky. Will try once more; but if I don’t make it, there are LOTS of links to this house on the I’net.
It’s exactly the kind of house that I’m trying to create; and I don’t need 1.5 Million to do it :-)
Here’s one link; but there are better ones out there (some of the videos on this link don’t play; but you can get an idea from the ones that do.)
-JT
Could you please add me to the ping list?
And for finding china patterns, Replacements.com is your friend!
http://search.replacements.com/texis/search/?order=ClientCount-d,PieceOrder-a&query=yorktowne
Could you please add me to the ping list?
And for finding china patterns, Replacements.com is your friend!
http://search.replacements.com/texis/search/?order=ClientCount-d,PieceOrder-a&query=yorktowne
Sorry about the double post - you need only add me to the list once!
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