A Taste of Maine (Portland, Sanford: cabinet, live, cabin)

[221B]

Hi Elston,

To answer your original question about using a string instead of a knife to cut the bread: It is a technique taught in home economics classes back in the days when such things existed. The idea is that the thin string will slice neatly through soft breads or doughs without deforming the shape. This technique is often used for slicing cinnamon rolls before placing them on the pan to bake.

[elston]

Originally Posted by 221B

Hi Elston,

To answer your original question about using a string instead of a knife to cut the bread: It is a technique taught in home economics classes back in the days when such things existed. The idea is that the thin string will slice neatly through soft breads or doughs without deforming the shape. This technique is often used for slicing cinnamon rolls before placing them on the pan to bake.

Thanks for the information......I wonder where my Dad learned that....he didnt take home ec.....but he did work in a kitchen at Cliff House in Ogunquit....after High School.....maybe he learned it there.

[Maineah]

Originally Posted by 221B

Hi Elston,

To answer your original question about using a string instead of a knife to cut the bread: It is a technique taught in home economics classes back in the days when such things existed. The idea is that the thin string will slice neatly through soft breads or doughs without deforming the shape. This technique is often used for slicing cinnamon rolls before placing them on the pan to bake.

I have hear of using dental floss for this too. Just don't use the flavored kind! Unless you like mint flavored bread.

[elston]

Corn Chowder for supper is another Maine tradition. When I was a kid....corn chowder was a regular on the family table. Seems like we had it almost once a week. I dont think it had a certain day....like beans on Saturday night....but it was a regular.

I made a chowder this week using fresh butter-n-sugar" corn (not native) that I cut from the cob. I also boiled the cobs in the prep to get all the flavor and sweetness from them into the chowder base. I also added some red bell peppers and some shredded carrot for color and even more flavor......and I used the old Maine trick of using canned evaporated milk to avoid curdling while it cooks. I used a yukon gold tater and to help thicken the broth I used a russet potato....I seasoned well with cracked pepper and sea salt and thyme.

I am happy to report that my chowder was spectacular
( I missed not having saltines in the house to butter and drop into my bowl....like in days gone by.)

[mainegrl2011]

Hi Elston

Your chowdah sounds delicious; I never add milk (evaporated or otherwise) until cooking/boiling is done. Then only warm ups after cooking is finished...no more boiling....my mom's way of making chowdahs....let it finish mixing flavors in the fridge overnight...to be eaten the next day. yum yum (what happened to your saltines?) btw, I think you can get cinnamon flavored dental floss for cutting cinnamon rolls and bread

[elston]

Originally Posted by mainegrl2011

Hi Elston

Your chowdah sounds delicious; I never add milk (evaporated or otherwise) until cooking/boiling is done. Then only warm ups after cooking is finished...no more boiling....my mom's way of making chowdahs....let it finish mixing flavors in the fridge overnight...to be eaten the next day. yum yum (what happened to your saltines?) btw, I think you can get cinnamon flavored dental floss for cutting cinnamon rolls and bread

I agree about lettin it blend overnight in fridge.....and I also started the base in water....adding evaporated milk and some whole milk toward the end.

I was out of saltines

[brfire]

Because of this thread, my family and I will be eating Home made baked beans on Sunday, and thinking of being in Maine.

[elston]

I am glad we had that influence. I pick up on ideas like that....beans or chowdah...or hash....or wiggle.... enjoy your beans.....and you can add some franks....it allowed.

[brfire]

Chowdah is next weekend lol.

[elston]

Enjoy!

I have a question for the Taste of Maine.....finnan haddie......do you use it for your fish chowdah? Do you use it for anything else? What do you think of finnan haddie.