Ok, I'm finally tackling my inbox and all the unread email. Can I just say that this post put a smile on my face the whole time I was reading it. And yes, I am fascinated by the way it appears that you can't overcook mushrooms (well, Agaricus bisporus anyway. I think it is actually possible to overcook Auricularia and I haven't tried overcooking any other type).
Your observations on Americans were very on point too.
Thanks for the shout-out, Mark! Serving sizes are a myth wrapped in an enigma: who came *up* with these tiny portions? My favorites are 3 small squares of dark chocolate (lol), 1/2 cup of cereal, and whatever the serving size is for mac & cheese (it's basically "as much of the box as I can eat fresh" - which is why it's only a treat, not a habit!).
Thanks for commenting! I hope it has some impact. As I stated elsewhere, I think my recommendations are closer to a whispernet than a shout-out.
When I changed over to a prescrriptive plant-based diet, I was happiest that it RECOMMENDED chocolate regularly. I love chocolate and it a diet that recommends it is awesome. I buy four different flavors (plain, mint, orange, chili) and eat a piece everyday. A wonderful start to the day. The other stuff you mention I LOVE but mostly have to skip them nowadays :(
Anne!!!! This appears to be the new hybrid like/comment -- I wonder how long it takes the carnival barker at X to adopt this? I wish sites (including Substack) would have a Dislike button -- you could then get a sense of readers tolerance levels :)
Thanks for your authoritative comment Ms. Kadet. I think the food pyramid would change with folks like you at the helm (and for the better). I faintly recall, you might have a floating portion size for weekdays versus weekends. I would be MAD if I went out to eat and they slid 4 oz as the serving. As a diabetic I look at the serving sizes occasionally. If I'm hungry I just walk a little more that day.
For the record, I voted for the 4 oz pork chop -- thinking of the piglet.
I hope this makes it way back to Mr Sowden. I wonder whether it would register a response? So far, it seems he is more than capable of 8+ paragraphs while on sabbatical.
I hope the shout-out leads to someone discovering the Cafe -- one less mopey person
Oh my, so much to unpack! First, I loved smögâsbord as a kid. My Mom was Danish (Jensen her maiden name) so she was thrilled when we found a restaurant that served it here. Like you, I grew up in the days when going out to dinner was rare. I love your comments about immigration--thank you. So true. On a different note, I got two giant portobellos from my CSA this week by accident. We grilled them with a marinade but I still wasn't a huge fan. So It was interesting to read how they came to be popular. Funny, I love shitakes and morels (had some of those cooked in butter recently) and lots of other mushrooms. But portobellos are not my thing. Now I feel vindicated with my great taste.
Awesome comment Charlotte. When we lived in Central California, we enjoyed visiting Solvang occasionally and a taste of Danish. My wife is part Danish. I hope I wasn;t heavyhanded but feel like the immigration stuff needs to be said occasionally. The Portobellos (as expanded upon in the comments by Jeannine) are just oversized tough mushrooms. I read that they used to shred and freeze dry them and use them in crummy dried foods. Some wizard figured out to rename them and make a bundle.
My Mom's side of the family lived in California so we went there every year--and I LOVED Solvang. And I applaud you for mentioning the immigration--not heavy
handed at all, refreshing to read a positive view, which I whole heartedly agree with.
As a vegetarian, I must admit that a portabella mushroom does NOT make a good substitute for a burger patty. Once in a while, a well meaning omnivore will cook up one especially for me, hoping to please the vegetarian guest. Of course I thank the kind host and eat the thing, but you're right, those things are tough as heck - I bite into it and have to kind of grind my teeth to cut through it so I don't end up pulling the entire mushroom out of the sandwich. Veggie burgers are much better. Portabella mushrooms are simply overgrown button mushrooms, btw.
The big truck syndrome is rampant here in NH. I can understand someone needing one for work, but I often see guys loading groceries into the bed of a shiny perfect pickup truck, which is obviously just an oversized family car. Oh well, to each their own. I love my Subaru Forester. 😊
You are awesome Jeannine and I always appreciate your comments. This is why I was ranting about the mushrooms. They are just big and tough and they gave them a cool euroname. I eat the Impossibles once in a while but love the taste and texture of some black bean burgers. I wrote a post about the big trucks a while ago. It is the strangest of things what has happened. It is mostly due to a weird tax policy pursued right after 9/11. An exemption was created from safety, emission and fuel economy rules if vehicles exceed 6000 pounds. The final straw is they become eligible for accelerated depreciation so lots of folks buy them because the government has chosen to subsidize their purchase. FWIW if I were making the rules I would assign a tax levy above certain weights with no exception. That would also collect revenue from electric car owners driving vehicles of ABSURD WEIGHT b/c of the batteries.
My tech-wise husband likes the general idea of electric vehicles, but tells me that they're not ready for primetime, mostly because of the monstrous battery issue. He looked into the electric lawnmowers, but their runtime is too short and he said that if they run out of juice, getting them back to the house to recharge would be a nightmare because of the weight issue. Too bad you're not making the rules, your tax levy would keep a lot of heavy vehicles off the road, though I think there should be an exception for actual work vehicles, like tractors and dump trucks and such... though perhaps that would just encourage the use of dump trucks to pick up groceries.
The batteries are a PERFECT example of the problem with letting the markets fix it. They NEVER WILL without mandates. Maybe a post about it but might not be that interesting for most.
Jul 25, 2023·edited Jul 25, 2023Liked by Mark Dolan
Definitely try borscht at the Ukrainian restaurant! There are so many different ways to do it.
I don’t like turnips at all except the very early-season ones, small, raw, that slice wonderfully into salad. Salted with early radishes and spring onions, yum.
Thank you so much for the shout out. I love a good smorgasbord. There's an old pic of me somewhere in front of a restaurant called, Smorga-Bob's. I remember liking the name more than the food. It's bizarre that a pasta package will claim there are 6 servings. Maybe as a side dish? Large portions are not so American after all. In Italy one east the entire pizza for lunch. Go figure. Literally-- there's goes the figure.
I LOVED your comment an don't care if there is a typo. I found myself obsessing when I saw the "correct" spelling of smorgasbord with all the extra symbols. "there goes the figure" haha -- I don't really remember the food -- I know the one I went to didn't have the fish like in the photo. I love those individual Neapolitans -- I have a favored place here that cooks them in 2 minutes in a 900F oven -- even if its not good for me I LOVE IT
The best thing about your comment is Smorga-Bobs -- that is EXACTLY what I mean by the Americanization of stuff. That is is a GREAT and SILLY name for a place. Once in a while, with all the Scandinavians here, their popular foods end up being offered. Going to ask for names of stuff next time -- I love Swedish-style prepared salmon -- it is better than smoked salmon IMO
We've never learned how to make it but I think it is similar to ceviche where you never actually cook it but instead cure it in the fridge and its texture changes a little. I order it when it is on a menu here (called gravlax) -- awesome appetizer
But ... wait ... did you just compare Substacks you like to pickleball?! 😂 (Thank you for the shout-out! Waiting to see if Mike Sowden will now have to come out of his between-season break to write a riposte: Everything IS Amazing!)
Do you ever wonder how much of the modern American life came out of the 1939 World's Fair? Every time I turn around, that Fair is behind something odd. I had no idea about smörgåsbord being introduced here at that event!
Thanks for commenting Antonia. Mr. Sowden manages to create a lot of noise even when he is on vacation -- expect no less.
I think World Fairs, Expositions seem to have been larger events than they are today. There are so many continuous entertainment settings now. All of these events seem to be great ways to discover each other. Food is a great start I think. In another Newsletter I enjoy there was a photo of Ukrainian immigrants having a picnic and eating sushi -- the melting pot
As a kid we used to go to George's Smorgasbord in Southern California. I didn't know what a Smorgasbord was, all I knew was they made the best baked mac 'n cheese and whenever we would go out to dinner, I would beg to go there. Such fond memories and I still look for recipes that I think might be similar. I make the mac 'n cheese and nothing has come close yet.
Thanks again for the wonderful shout out. I appreciate you.
I'm glad this reminded you of childhood. It is crazy what we remember. I think mac-n-cheese is the ultimate comfort food. Your is a great Substack Gayla. I feel like if people find it they will be glad they visited.
Ok, I'm finally tackling my inbox and all the unread email. Can I just say that this post put a smile on my face the whole time I was reading it. And yes, I am fascinated by the way it appears that you can't overcook mushrooms (well, Agaricus bisporus anyway. I think it is actually possible to overcook Auricularia and I haven't tried overcooking any other type).
Your observations on Americans were very on point too.
Thanks for the shout-out, Mark! Serving sizes are a myth wrapped in an enigma: who came *up* with these tiny portions? My favorites are 3 small squares of dark chocolate (lol), 1/2 cup of cereal, and whatever the serving size is for mac & cheese (it's basically "as much of the box as I can eat fresh" - which is why it's only a treat, not a habit!).
Thanks for commenting! I hope it has some impact. As I stated elsewhere, I think my recommendations are closer to a whispernet than a shout-out.
When I changed over to a prescrriptive plant-based diet, I was happiest that it RECOMMENDED chocolate regularly. I love chocolate and it a diet that recommends it is awesome. I buy four different flavors (plain, mint, orange, chili) and eat a piece everyday. A wonderful start to the day. The other stuff you mention I LOVE but mostly have to skip them nowadays :(
Anne!!!! This appears to be the new hybrid like/comment -- I wonder how long it takes the carnival barker at X to adopt this? I wish sites (including Substack) would have a Dislike button -- you could then get a sense of readers tolerance levels :)
As for portions, 8 oz is the correct serving size for any type of protein.
Thanks for your authoritative comment Ms. Kadet. I think the food pyramid would change with folks like you at the helm (and for the better). I faintly recall, you might have a floating portion size for weekdays versus weekends. I would be MAD if I went out to eat and they slid 4 oz as the serving. As a diabetic I look at the serving sizes occasionally. If I'm hungry I just walk a little more that day.
For the record, I voted for the 4 oz pork chop -- thinking of the piglet.
“I do not believe that everything is amazing. Lots of things are just dross and perhaps just silly and inane.”
I loved this, and also the suggestion we try out the newsletter we think we are least likely to enjoy.
Thanks for the shoutout!!
I hope this makes it way back to Mr Sowden. I wonder whether it would register a response? So far, it seems he is more than capable of 8+ paragraphs while on sabbatical.
I hope the shout-out leads to someone discovering the Cafe -- one less mopey person
I've got this.
Indeed.
Oh my, so much to unpack! First, I loved smögâsbord as a kid. My Mom was Danish (Jensen her maiden name) so she was thrilled when we found a restaurant that served it here. Like you, I grew up in the days when going out to dinner was rare. I love your comments about immigration--thank you. So true. On a different note, I got two giant portobellos from my CSA this week by accident. We grilled them with a marinade but I still wasn't a huge fan. So It was interesting to read how they came to be popular. Funny, I love shitakes and morels (had some of those cooked in butter recently) and lots of other mushrooms. But portobellos are not my thing. Now I feel vindicated with my great taste.
Awesome comment Charlotte. When we lived in Central California, we enjoyed visiting Solvang occasionally and a taste of Danish. My wife is part Danish. I hope I wasn;t heavyhanded but feel like the immigration stuff needs to be said occasionally. The Portobellos (as expanded upon in the comments by Jeannine) are just oversized tough mushrooms. I read that they used to shred and freeze dry them and use them in crummy dried foods. Some wizard figured out to rename them and make a bundle.
My Mom's side of the family lived in California so we went there every year--and I LOVED Solvang. And I applaud you for mentioning the immigration--not heavy
handed at all, refreshing to read a positive view, which I whole heartedly agree with.
Solvang was a charming town. Thanks for commenting, always enjoy your take.
As a vegetarian, I must admit that a portabella mushroom does NOT make a good substitute for a burger patty. Once in a while, a well meaning omnivore will cook up one especially for me, hoping to please the vegetarian guest. Of course I thank the kind host and eat the thing, but you're right, those things are tough as heck - I bite into it and have to kind of grind my teeth to cut through it so I don't end up pulling the entire mushroom out of the sandwich. Veggie burgers are much better. Portabella mushrooms are simply overgrown button mushrooms, btw.
The big truck syndrome is rampant here in NH. I can understand someone needing one for work, but I often see guys loading groceries into the bed of a shiny perfect pickup truck, which is obviously just an oversized family car. Oh well, to each their own. I love my Subaru Forester. 😊
You are awesome Jeannine and I always appreciate your comments. This is why I was ranting about the mushrooms. They are just big and tough and they gave them a cool euroname. I eat the Impossibles once in a while but love the taste and texture of some black bean burgers. I wrote a post about the big trucks a while ago. It is the strangest of things what has happened. It is mostly due to a weird tax policy pursued right after 9/11. An exemption was created from safety, emission and fuel economy rules if vehicles exceed 6000 pounds. The final straw is they become eligible for accelerated depreciation so lots of folks buy them because the government has chosen to subsidize their purchase. FWIW if I were making the rules I would assign a tax levy above certain weights with no exception. That would also collect revenue from electric car owners driving vehicles of ABSURD WEIGHT b/c of the batteries.
My tech-wise husband likes the general idea of electric vehicles, but tells me that they're not ready for primetime, mostly because of the monstrous battery issue. He looked into the electric lawnmowers, but their runtime is too short and he said that if they run out of juice, getting them back to the house to recharge would be a nightmare because of the weight issue. Too bad you're not making the rules, your tax levy would keep a lot of heavy vehicles off the road, though I think there should be an exception for actual work vehicles, like tractors and dump trucks and such... though perhaps that would just encourage the use of dump trucks to pick up groceries.
The batteries are a PERFECT example of the problem with letting the markets fix it. They NEVER WILL without mandates. Maybe a post about it but might not be that interesting for most.
I was a vegetarian for a while, and when those first came out I thought "good idea" until I tried one. Just ... not. Not a good idea.
Lentils are fabulous and more of us omnivores should learn to cook them well!
One of my favorites nowadays is a recipe for indian-style red beans and lentils. Good with ANYTHING
Lentils are awesome. Grilled portabella mushrooms are sort of like giant slugs... not that I have any experience with eating giant slugs. 😅
I think the next time I do a post just about food I am going to figure out how to do Substack Chat and it can become my recipe is better than yours.
Do you really think I'd be mad enough to have a recipe for grilled slug?
I’ve got a drop of borscht commentary going on in a Chat post about beets right now …
I'm not a picky eater but turnip n beets never a thing. There's a great Ukrainian restaurant here. Maybe time to try borscht
Definitely try borscht at the Ukrainian restaurant! There are so many different ways to do it.
I don’t like turnips at all except the very early-season ones, small, raw, that slice wonderfully into salad. Salted with early radishes and spring onions, yum.
UGH! 🤣
(RE Lentils, I'm always excited for an opportunity to plug Montana's organic lentil farmers: https://www.timelessfood.com)
Thank you so much for the shout out. I love a good smorgasbord. There's an old pic of me somewhere in front of a restaurant called, Smorga-Bob's. I remember liking the name more than the food. It's bizarre that a pasta package will claim there are 6 servings. Maybe as a side dish? Large portions are not so American after all. In Italy one east the entire pizza for lunch. Go figure. Literally-- there's goes the figure.
I LOVED your comment an don't care if there is a typo. I found myself obsessing when I saw the "correct" spelling of smorgasbord with all the extra symbols. "there goes the figure" haha -- I don't really remember the food -- I know the one I went to didn't have the fish like in the photo. I love those individual Neapolitans -- I have a favored place here that cooks them in 2 minutes in a 900F oven -- even if its not good for me I LOVE IT
A couple of typos. Ah well.
The best thing about your comment is Smorga-Bobs -- that is EXACTLY what I mean by the Americanization of stuff. That is is a GREAT and SILLY name for a place. Once in a while, with all the Scandinavians here, their popular foods end up being offered. Going to ask for names of stuff next time -- I love Swedish-style prepared salmon -- it is better than smoked salmon IMO
Swedish salmon? Sounds intriguing.
We've never learned how to make it but I think it is similar to ceviche where you never actually cook it but instead cure it in the fridge and its texture changes a little. I order it when it is on a menu here (called gravlax) -- awesome appetizer
But ... wait ... did you just compare Substacks you like to pickleball?! 😂 (Thank you for the shout-out! Waiting to see if Mike Sowden will now have to come out of his between-season break to write a riposte: Everything IS Amazing!)
Do you ever wonder how much of the modern American life came out of the 1939 World's Fair? Every time I turn around, that Fair is behind something odd. I had no idea about smörgåsbord being introduced here at that event!
Thanks for commenting Antonia. Mr. Sowden manages to create a lot of noise even when he is on vacation -- expect no less.
I think World Fairs, Expositions seem to have been larger events than they are today. There are so many continuous entertainment settings now. All of these events seem to be great ways to discover each other. Food is a great start I think. In another Newsletter I enjoy there was a photo of Ukrainian immigrants having a picnic and eating sushi -- the melting pot
Arts Festivals, county fairs, traditional events of all kinds ... great places to immerse yourself in a mix of worlds.
Exactly!
As a kid we used to go to George's Smorgasbord in Southern California. I didn't know what a Smorgasbord was, all I knew was they made the best baked mac 'n cheese and whenever we would go out to dinner, I would beg to go there. Such fond memories and I still look for recipes that I think might be similar. I make the mac 'n cheese and nothing has come close yet.
Thanks again for the wonderful shout out. I appreciate you.
I'm glad this reminded you of childhood. It is crazy what we remember. I think mac-n-cheese is the ultimate comfort food. Your is a great Substack Gayla. I feel like if people find it they will be glad they visited.