Posts Tagged With: Cro Magnon

Motivational Poster #3, Successful Anthropologists

The world of anthropology is a rough and tumble one. Heated discussions abound. It’s quite common to hear such charged phrases as “So’s Lucy of Olduvai’s mother” or “You look like a Neanderthal and think like a homonid” abound.

Sure, you could take up mathematics where everything can be proved or disproved. But where’s the fun in that?

Real men and women flock to anthropology where fossils are rare. Where painting on caves are rare. And don’t even get me started on the lack of cookbooks from the Cro Magnon Era. Either these early humans never learned to write or if they did, their recipes were written on media that just couldn’t survive hundred of thousands of years of exposure to the elements. We’ll just have to wait for a cookbook chiseled in stone by flint tools. In the meantime, we can only speculate what sides Cro -Magnon chefs served with their mastodon steaks.

Let’s face it, there isn’t a lot of evidence. Conjectures must be made. Some are brilliant, some are reasonable, some are demented. But who’s to say which theory is the best. Reasoned discourse only goes so far.

Eventually, you’ll have to fight for your view. You need to take up boxing. Every full professor in every major anthropology department across academia won his position by knocking out a weaker, slower hitting colleague.

It goes almost without saying that Nobel Prize winners in anthropology could turn pro in boxing.

Anthropology, it’s not for sissies.

 

Paul De Lancey, The Comic Chef, Ph.D.

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

 

Categories: motivational | Tags: , , , , , , , , , , , , , , , , , , , , | 3 Comments

Hatch Chile Onion Pie

American Entree

HATCH CHILE ONION PIE

INGREDIENTS

3 medium onions
4 tablespoons butter
2 large eggs
2 tablespoons flour
¼ cup milk
1 cup sour cream
4 Hatch chiles, 1 can Hatch chiles, or 4 Anaheim chile peppers
¼ teaspoon pepper
¼ teaspoon salt
2 9-inch pie shells
6 ounces white Mexican cheeses or any desired white cheeses

SPECIAL UTENSIL

mandoline

Serves 8. Makes 2 pies. Takes 1 hour 15 minutes.

PREPARATION

Preheat oven to 425 degrees. Use mandoline or knife to slice onions ⅛” thick. Seed and dice chiles. Add butter, onion slices, and chile to pan. Sauté on medium-heat for 5 minutes or until onion softens. Add onion and chile and their drippings, eggs, flour, milk, sour cream, pepper, and salt to large mixing bowl. Blend well with whisk. Pour into pie shells. Sprinkle pies with cheese. Bake in oven at 425 degrees for 15 minutes. Lower temperature to 325 degrees and bake for an additional 20 minutes or until center of pies are firm.

TIDBITS

1) Cro Magnon chefs felt unfulfilled serving the same old berries year after year. One day a caveman chef pointed to a mastodon. “Why not eat that?” he asked. “Yes, let’s,” said his tribe. So, the Twofoot Tribe organized mastodon hunts which became more successful when they attacked with rocks instead of berries. And the tribe would dine on raw mastodon chunks.

2) A century later, an enfant terrible chef pointed to some chickens. “Why not eat those?” “Yes, let’s,” said the Hatch Valley clan. And the cavemen started to herd chickens.  Later, through a series of fortuitous accidents, the H.V. Clan invented pie crusts. It was a natural step to get their chickens to lay eggs into the pie crusts, add a few Hatch chiles, onions, and sour cream from sour cows. Then cook the pie over an open flame, thank goodness for the invention of fire. And so Hatch Chile Onion Pies were first made. You can see finger paintings of them in the famous Lascaux Caves.

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

 

Categories: cuisine, history, international | Tags: , , , , , , , , , , , , , , , , , , | 2 Comments

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