fract12 = 1/2
fract24 = 3/4
fract14 = 1/4

and so on.

DKL’s Holiday Cheer Cranberry Chutney

Ingredients

1 c water
1 c sliced white onions (approx 1 med onion)
¾ c brown sugar
½ c white sugar
¼ c apple cider vinegar
1 lb frozen or fresh cranberries (approx 4 to 5 c)
½ t curry powder
1 t ground ginger (or 1T fresh minced ginger)
1 t ground cayenne red pepper
2 t grated orange rind (approx ¾ of a med orange)
½ c orange juice (juice from approx 2 med oranges)
1 t salt
½ c blanched slivered almonds

Preparation

1. Simmer the water, sliced onion, brown sugar, and white sugar in 3 qt sauce pan for 30 minutes.
2. Add apple cider vinegar, cranberries, curry powder, ginger, cayenne, orange rind, orange juice, and salt.
3. Boil slowly for 10 minutes or until cranberries pop.
4. Remove from heat and add almonds.
5. Add sugar (or artificial sweetener like sucralose on aspertame) to taste if chutney is too tart, but chutney should not be sweet.
6. Refrigerate.

Variations

Express
Skip step one, discard sliced onion, use only ½ c water, and add water and sugars into step 2.

Hot
Doubling the cayenne red pepper to 4t will make this recipe hot enough for people to taste a slight zing.

In my first area in Portugal, Castelo Branco, my district would gather every Thursday at a churrasqueira (chicken grill restaurant) owned by members of our branch, where we would feast on (free) sizzling grilled chicken, roasted potatoes, local olives, and fresh pao (the incomparable Portuguese bread) drenched in local olive oil. Mmmmm.

Another memorably delicious meal: after climbing and descending Mt. Whitney via the snow-filled chute called the “mountaineer’s route,” John and I feasted on hot ramen noodles with freeze-dried peas, hot chocolate, and chocolate sandwich cookies. Nothing ever tasted better.

An excellent point; American eating habits are so diverse that trying to make any generalization about national food habits is probably pointless. It is my impression, though, that this is a relatively recent phenomenon, ignoring the handful of distinct ethnic groups who have been here for a significant length of time such as cajuns. In other words we’re a lot more diverse in our eating habits now than we were 30 years ago. So perhaps my beef with chicken (ha!) is just that chicken suppliers are either trying to hit a nonexistent middle ground, or they’re behind the times.

Cabeza sounds wonderful. Unfortunately it’s doubtful my wife would allow one into the kitchen.

You write, “Americans like meat, but they don’t like meat that tastes like meat. Except for beef, for some reason.”

A few comments. First, I think you’re right to raise the possibility that the quality of most supermarket chickens may be more a function of the supply than the demand. The criticism of the consumer, in that case, wouldn’t be that he prefers tasteless meat, but that he either doesn’t know there’s anything better (i.e., ignorance) or that he’s willing to settle for the inferior product for economic reasons (i.e., frugality). And, frankly, neither failing strikes me as worthy of too severe a censure.

Second, I think Americans do like meat that tastes like meat. You’ve noted beef, which is a pretty noteable exception even if we grant your assertion. But Americans also eat lamb, goat, rabbit, venison, quail, duck, pheasant, pork, a variety of offal, and many assertively flavored fish and shellfish (freshwater and salt). Americans are a diverse bunch, ethnically and geographically, so preferences will differ. But, wherever you go, you’ll find a lot of people eating meat that tastes like meat.

Third, culinary history is full of developments to control the quality and flavor intensity of meat. Take the paradox of fish, which is considered unappealling when it tastes “fishy.” Lamb is almost universally preferred over mutton, because of its milder, less gamy taste. Veal is prized for its subtler, sweeter taste and greater tenderness. Calf and lamb sweetbreads are delicious, while those of the adult animal are virtually inedible. Foie gras is preferred over straight liver, because of its delicate sweetness and silky texture. Those preferences predated America. The point isn’t to eat meat that has a strong natural flavor. The point is to eat meat that has a pleasing natural flavor, even if it means slaughtering the animal before its prime, conducting breeding programs to accentuate desireable qualities and eliminate negatives, controlling the animals diet, or using a variety of cooking techniques to draw the desired flavor from the meat.

Scott

PS Russell is confusing cabeza with sesos. I don’t believe I’ve ever had goat brain. He’s probably thinking of some stewed goat head tacos (a Guanajuato specialty) I had during a hometeaching visit a while back. Cabeza (whether goat, pig, or cow) usually doesn’t have a stronger flavor than the more customary cuts from the animal. But when stewed or steamed (e.g., for pozole or barbacoa), it’s absolutely delicious. Just one more example of Americans (and Mexican-Americans) eating meat that tastes like meat…and loving it.

Almost makes me wish I lived in Texas.

Since I probably won’t have another chance to say thanks before the holiday: again, kudos for a tremendous guest-blogging stint. And thanks for the biscuit recipe–mine is essentially the same as yours, but it’s always good to fiddle with the measurements so things come out exactly right. Good biscuits will go with anything, but my favorite biscuits breakfast is with country ham and eggs. (Fried apples as a regular morning dish? Interesting. Obviously I’ve been living in the wrong parts of the South.)

Speaking of country breakfasts, anyone here a fan of scrapple? I always used to grab some at the farmer’s market in Philadelphia whenever we visited. Great stuff.

And speaking of Scott and brains: have him tell you about his experience with goat brain enchiladas sometime. He made it sound good. (Also, check out his website, if you’re looking for good food in Texas.)

I had that exact same experience when I went to Utah. Finally had my mom mail me a box.

Oh, dear. Yes, it’s 1 tsp powder, 3/4 tsp soda.