genre: cooking

Some inspiration from our collection for those cooking Thanksgiving meals today! A full-scale and exactingly detailed kitchen encrusted in a rainbow of glistening beads, Liza Lou’s monumental installation took five years to make. After researching kitchen design manuals as well as historical tracts about the lives of nineteenth-century women, the artist made drawings and three-dimensional models to achieve a loose outline of Kitchen’s floor plan. Lou then fashioned the objects out of paper mâché, painted them, and applied the beads in a mosaic of surface pattern.

[Liza Lou (b. 1969), Kitchen, 1991–95. Beads, plaster, wood, and found objects. Whitney Museum of American Art, New York; gift of Peter Norton]

48 | Study Break | I’ve been buying a lot of those Blue Apron/Hello Fresh boxes and I honestly love them. Cooking is so fun and it’s awesome to receive recipes I wouldn’t have thought to make on my own. Spent the afternoon copying some of my favorite recipes over into my recipe box. Sweet and Sour Pork Bowls and Miso Chicken Ramen are two absolute favs 😋

I took today off to get stuff done:

That was supposed to be a cherry branch with some cherries and leaves on it decorating the pie, but it didn’t come out very well.  Oh, well, it’s just gonna get eaten.  These are all pie tins I inherited from my mother - I can remember Mom baking little pumpkin pies with these mini pans when I was a kid.

We may have a thing for cast iron skillets.

Two of those I got from my mother, who got them from her mother, along with the Dutch oven not pictured here.  One my wife and I got at a yard sale when we first moved in together.  One we got recently from a friend who was getting rid of stuff.  And the biggest one I got my wife as a Christmas present a few years ago.  But none of them compare to…

THE MONSTER.

This one came from the same friend we got one of the smaller ones from.  She’d never used it, never even seasoned it.  We took it because, well, GIANT CAST IRON SKILLET!  It sat in our kitchen for a couple of weeks while we waffled about whether to keep it.  On the one hand, GIANT CAST IRON SKILLET, but on the other hand?   GIANT CAST IRON SKILLET.  We had just about decided that it had to go when I suddenly thought to myself, would the turkey fit in there?

It did.  And we’d been talking about getting a replacement for our old turkey roaster, which was twenty-plus years old and starting to lose its non-stick coating.  So I untertook to season it, and we’re gonna try it as a roasting pan.  (Protip: seasoning a GIANT CAST IRON SKILLET is not for the faint of heart.  Use a lot of potholders.)

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This time of year, Special Collections usually posts fun and interesting recipes from our early 20th century cookbooks. While browsing though, we came across an undated catalog (probably from the 1900′s) from Demmler & Schenck, a Pittsburgh company that manufactured appliances and cookware to hotels, restaurants, and other various institutions.  It certainly demonstrates how laborious meal preparation was during the early 20th century!

hey all so for a final project in one of my classes i’m creating a collaborative queer cookbook and i need recipes. i made a blog where they can be submitted @queerkitchencollab i’ll be putting the project together for class on december 1st but I’m happy to keep accepting recipes beyond that deadline and keep the project going! im asking for the recipe + a poem/sentence/story or something about why you chose that recipe + a drawing or photo of the food. thanks !!!

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EASY FANCY HOT COCO LIKE FROM THOSE FANCY PLACES YOU CAN’T AFFORD TO GO

Get your favorite mug, throw in a handful of chocolate chips or solid chocolate (it’s divine with 85% cocoa, but if you want caramel or other things in your hot coco, that’s a you thing), a half packet of sweetener if you choose to, a pinch or a shit ton of cinnamon, and fill mug to reasonable level with milk of choice (whole, almond, soy, rice. Just not fat free or skim milk. I’d judge the fuck out of you). You can also add a capful of vanilla extract. I might go crazy with vanilla extract. (please be careful with the alcohol content in real vanilla extract)

Put in microwave for 1:40 mins on high. Be careful to make sure it’s not foaming over. Stir and make sure it’s the correct tempature and that chocolate is melted.

And tada! Super fancy hot coco for you at home that is pretty much like going to some fancy ass ski resort without breaking the bank!

Enjoy :)

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Cooking with Marobud — Viking Bushcraft