@sineaterdoodah wrote:thank you!
to the first question i noticed, about how butter was stored. my momma's family was from kansas,my da's family from massachusetts,but both used the same method.
the root cellar. it kept your potatoes from sprouting/greening,especially when stored with apples close by,which also kept you apples from withering.
there was alcoves in them,one would be for your potatoes and apples,one would be for you other root veggies,carrots,turnips,parsnips,sweet potatoes and such,since they don't emit the same gasses.
then you had one to hang cured meat in,another for canned goods,and WAY at the back,that was the larder. you kept butter,lard,cheeses,eggs,milk and fresh meat there,as it was the coolest and farthest underground,with a relatively stable temperature year round.
as for the cupboard with the middle cabinet made of metal? my grammas called it a pie safe,they kept pies,cake,bread and cookies in there. it kept the humidity level proper so nothing went stale,or got soggy. the outer cupboards stayed dry to store your flour,rice,cornmeal and dried good like corn,peas,beans,etc.
my family still uses these things,and i enjoy seeing/using them on the rare occasion that i visit. my basement is an old coalcellar, we use it only as a tornado shelter.
sorry,TMI,right?
No, keep going - I like hearing all that stuff.
So, you're in Tornado territory, eh? (resists urge to say something about Dorothy and Toto, we don't have them here, but have quite a few "Wicked Witches in the West")
I want to also ask you about Broasted Chicken. Have you heard of that? What is the machine it is made in? Is it like deepfrying under pressure? I saw it in a pub in Whittemore Iowa back in 1986, and that's what it was called but only knew the machine as a broaster - but OMG! I still remember the Broasted Chicken
Spoiler
and glad you explained what a root cellar was - a place to store produce wasn't the first thing that went through my mind LOLOLOL *looks ashamed*
@sineaterdoodah wrote:lol! yes,i live in wichita,kansas. i was raised in massachusetts,though,and my nickname was barrithy for many years!
i used to work in a restaurant in abrams,wsconsin that was reknowned for their broasted chicken,i miss it alot!
what a broaster does,at least the one we had,is deepfry under pressure,yes,to seal in the juices and create that amazing crust. then in the top of the broaster there were ocen racks,you put the chicken in there after frying and slowroasted it at 250 for about 4 hours(less time for legs and wings,of course),to get that lovely inner flavor.
it's time consuming,but worth it!
hahaha my first reaction was "slow roast at 250?"
then the penny dropped
*blushes*
fahrenheit
