• Today in History - 1843

    From Dave Drum@1:18/200 to All on Friday, May 06, 2022 12:18:52
    FIRST JAPANESE IMMIGRANT ARRIVES ON US MAINLAND: Nakahama Manjiro (1827
    - 1898), also known as John Manjiro, was one of the first Japanese
    people to visit the United States and an important translator and
    adviser to the Japanese government during the late Tokugawa and the
    early Meiji periods, when Japan opened its ports to American trade and
    expanded its commerce with European traders. During this period, Japan
    began an intensive program of modernization.

    When he was 14 years old, he was shipwrecked along with four other
    fishermen from Tosa Province, Japan, and rescued by the American whaler
    USS John Howland, commanded by Captain William H. Whitfield. Whitfield befriended the boy and took him home to Fairhaven, Massachusetts, where
    Manjiro spent three years studying English, mathematics, history,
    geography, navigation, and shipbuilding. After working on another
    whaling ship and in the California Gold Rush, Manjiro risked execution
    to return to Japan, by Japanese law at that time, where he became a
    teacher. In 1853, when the United States Navy fleet led by Commodore
    Matthew C. Perry anchored in Edo harbor, Manjiro was summoned to Edo and
    given the rank of samurai. He was installed as an interpreter and
    translator for the Tokugawa shogunate and was instrumental in
    negotiating the Convention of Kanagawa. In 1860, Nakahama Manjiro
    participated in the Japanese Embassy to the United States. Later, during
    the Franco-Prussian War in 1870, he studied military science in Europe.
    When the new Meiji government established Kaisei College in 1877, the forerunner of the University of Tokyo, Manjiro joined the faculty and
    helped educate Japan's future leaders.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Tamagoyaki (Japanese Rolled Omelet)
    Categories: Eggs, Sauces
    Yield: 2 servings

    4 lg Eggs
    1 tb Mirin
    1 tb White soy sauce
    +=OR=+
    1/2 tb Dark soy sauce
    1 tb Dashi stock; opt
    1/2 ts Granulated sugar
    1 ts Oil; more as needed

    In a small bowl, combine eggs, mirin, soy sauce, dashi
    (if using) and sugar. Whisk until well combined.

    Heat 1 teaspoon oil in a tamagoyaki pan or a nonstick
    8" skillet over medium heat. Using a small piece of
    folded paper towel, carefully wipe the excess oil from
    the pan and set aside paper towel (you will need it to
    grease the pan for each egg layer).

    Pour about 3 tablespoons of the egg mixture into the pan
    and quickly tilt the pan, swirling the egg mixture
    around to create an even layer. If there are thicker
    areas, gently poke a small hole at the thickest point
    with chopsticks and tilt and swirl the pan to cover
    exposed areas with more raw egg to form an even layer.

    After the layer is cooked, about 1 minute, using
    chopsticks or a rubber spatula, gently lift the egg
    edges on the farthest side to loosen the layerΓÇÖs grip.
    While tilting the pan, carefully fold the egg about 1/4
    of the way toward yourself. Continue to fold the egg
    equally on itself until you have a narrow, rectangular
    omelet at the edge of the pan nearest you. Reduce the
    heat to medium-low if the egg is browning.

    Using the paper towel, lightly grease the exposed area
    of the pan. Pour another 3 tablespoons of the remaining
    egg mixture into the exposed area of the pan and quickly
    swirl it around to create another layer. Use chopsticks
    or a soft spatula to gently lift up the folded omelet
    and tilt the pan toward you so the raw egg mixture runs
    under the omelet.

    Once the layer is cooked, gently roll the omelet away
    from you in three to four flips. Repeat Steps 3 to 5
    with remaining three layers, greasing the pan before
    each additional layer. The number of flips will decrease
    as the omelet grows in size with each additional layer.

    Transfer omelet to a cutting board or a plate when done.
    Cut crosswise into four pieces and rotate, cut side up,
    to show egg layers. (If using a nonstick 8" skillet, you
    can trim both ends of the omelet to make them even.)

    Serve immediately or chill for later.

    by Kiera Wright-Ruiz

    Yield: 2 servings

    RECIPE FROM: https://cooking.nytimes.com

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  • From Dave Drum@1:3634/12 to All on Sunday, May 22, 2022 05:07:00
    THE GREAT EMIGRATION WAGON TRAINS HEAD WEST: Some 1,000 pioneers begin
    their journey to America's West Coast via the Oregon Trail, a 2,200-
    mile wagon road spanning half a continent from the Missouri River to
    the Willamette Valley in the future state of Oregon. Upwards of 400,000
    more emigrants will follow its wheel ruts west in the coming decades.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Peppered Beef Tip Roast & Corn Pudding [Oregon]
    Categories: Beef, Vegetables, Chilies, Puddings
    Yield: 10 Servings

    4 lb (to 6) beef round tip roast

    MMMMM-------------------------SEASONING------------------------------
    2 ts Cracked black pepper
    2 ts Dry mustard
    1 lg Clove garlic; crushed
    1/2 ts Ground allspice
    1/2 ts Ground cayenne
    1 ts Vegetable oil

    MMMMM------------------------CORN PUDDING-----------------------------
    20 oz Whole kernel corn; defrosted
    1 sm Onion; quartered
    2 c Milk
    2 lg Eggs
    8 1/2 oz Pkg corn muffin mix
    1 c Shredded cheddar cheese

    Set oven @ 325ºF/160ºC. Combine seasoning ingredients.
    Rub evenly into surface of beef roast.

    Place roast fat side up on rack in shallow roasting pan.
    Insert meat thermometer into thickest part, not touching
    bone or fat. Do not add water or cover roast. Roast
    approximately 2 to 2-1/2 hours for medium rare; 2-1/2 to 3
    hours for medium.

    Remove roast from oven when thermometer registers
    140ºF/60ºC (medium-rare) or 155ºF/68ºC (medium). This will
    be a few degrees below final desired doneness. Tent roast
    loosely with aluminum foil. Let stand fifteen minutes.
    Roast temperature will continue to rise to final desired
    doneness and will be easier to carve. Carve meat across
    the grain, when possible.

    CORN PUDDING: Approximately one hour before serving,
    process corn and onion in food processor fitted with steel
    blade until corn is broken but not pureed. Add milk and
    eggs; process just until blended. Add muffin mix and half
    teaspoon salt; process only until mixed. Pour into greased
    11x7-inch baking dish. Bake in 325ºF/160ºC oven forty-five
    to fifty minutes or until edges are golden. Sprinkle with
    cheese; broil three to four inches from heat, until cheese
    melts and top is crusty.

    Makes eight to twelve servings.

    Source: Supermarket free beef recipes handout from Oregon
    Beef Council; typos by Dorothy Flatman 1999

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  • From Dave Drum@1:3634/12 to All on Monday, December 19, 2022 05:31:00
    19 December 1843 - 'A CHRISTMAS CAROL' IS PUBLISHED IN BRITAIN: The
    novella by British writer Charles Dickens tells the story of miser
    Ebenezer Scrooge's transformation to a kinder soul following visits
    from the ghost of his old business partner and the ghosts of
    Christmases Past, Present, and Yet to Come. The story is an immediate
    success, and will remain one of Dickens' most beloved works.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Tiny Tim Cranberry Tarts
    Categories: Pastry, Cheese, Fruits, Nuts
    Yield: 24 Servings

    72 Cranberries; whole

    MMMMM---------------------------CRUST--------------------------------
    1/2 c Butter
    3 oz Cream cheese
    1 c Flour

    MMMMM--------------------------FILLING-------------------------------
    1 lg Egg
    3/4 c Sugar
    2 tb Softened butter
    1 ts Vanilla
    1/2 c Chopped walnuts

    Mix butter, cream cheese and flour into ball. Divide in
    24 pieces. Press dough into mini muffin cups, well
    greased.

    Mix the filling ingredients together. Into each mini
    muffin tin put 3 whole cranberries. Spoon 1/2 to 1 ts
    filling on top. Bake at 325ºF/160ºC for 20-25 minutes
    or until brown.

    Makes 24 two-bite tartlets

    From: http://www.cooks.com

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  • From Dave Drum@1:2320/105 to All on Sunday, May 07, 2023 04:59:00
    07 May 1843 - FIRST JAPANESE IMMIGRANT ARRIVES ON US MAINLAND: A teenage
    sailor named Nakahama Manjiro comes ashore at Fairhaven, Massachusetts,
    after being rescued from a shipwreck. Considered the first Japanese
    immigrant to America by many, he'll live in the US for years-attending
    school, joining whaling voyages, and making his way to California for
    the Gold Rush before sailing back to Japan.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Karaage (Japanese Fried Chicken)
    Categories: Poultry, Wine, Vegetables, Citrus
    Yield: 3 Servings

    1 1/2 ts Grated fresh ginger; w/its
    - juice
    2 ts Grated or smashed garlic
    2 tb Dry sake
    3 tb Soy sauce
    2 ts Sugar
    4 Skin-on chicken thighs;
    - deboned, in 2" chunks
    Peanut oil; for frying
    1 c Potato starch (katakuriko)
    1/4 ts Fine sea salt
    1/2 ts Black pepper
    Lemon wedge; for serving
    Lettuce & cucumber slices;
    - for serving

    In a shallow baking dish large enough to hold the
    chicken, combine ginger, garlic, sake, soy sauce and
    sugar. Toss chicken pieces in marinade to coat. Cover
    and refrigerate for 24 to 48 hours.

    Fill an aluminum or thin stainless steel pot (best for
    quick temperature adjustments), with sides at least 5
    inches tall, with about 3 inches of peanut oil. Heat the
    oil to 350 degrees. Place several layers of newsprint or
    paper towels on a sheet pan.

    While the oil heats, place a wire rack over a second
    sheet pan. In a bowl, combine potato starch, salt and
    pepper. Remove one piece of chicken at a time from
    marinade, and tuck in any jagged bits or skin as you
    roll it in starch mixture to coat. Rest it on the rack.
    Repeat with all chicken pieces.

    Gently shake off excess potato starch before cooking
    each piece of chicken. Fry 3 or 4 pieces at a time,
    keeping oil temperature around 325-|F/165-|C (temperature
    will fall when you add chicken) and no lower than
    300-|F/150-|C degrees. Fry for about 3 minutes, or until
    golden. Remove from oil using a wire-mesh spoon or long
    chopsticks, and cool on newsprint or paper towels.

    When all the chicken has been fried once, increase the
    oilrCOs temperature to 375-|F/190-|C. Fry chicken pieces a
    second time, keeping the oil between 350 and 375
    degrees, until the crust is deep golden brown, about 1
    minute. Drain on newsprint or paper towels. This second
    frying makes the coating stay extra crisp, even if you
    donrCOt serve it immediately.

    Serve hot or at room temperature, with a lemon wedge,
    and lettuce and cucumber slices for a cool, fresh
    contrast, if you like.

    RECIPE FROM: https://cooking.nytimes.com

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