Meatballs with Sausages: Breaking the Code of Silence

[This entry is cross posted at ordinary-times.com]

They must live within a lie. They need not accept the lie. It is enough for them to have accepted their life with it and in it. For by this very fact, individuals confirm the system, fulfill the system, make the system, are the system.  – Vaclav Havel, The Power of the Powerless

This is going to take a minute, so if you’re just here for the recipe feel free to skip on down.

I got my first job at sixteen in an Italian restaurant/pizzeria owned by the people who lived across the street from us. The place was a retirement of sorts. The mister was formerly of the stock market, Alabama bred but with a mid-American accent learned out of professional necessity. Get him laughing and Gadsden came out. The missus was from Brazil. They both spoke English, Spanish, and Portuguese. She added French, German, and a bit of Italian. Their son who helped run the place spoke all of those but German.

They were all clever as can be. (And still are. I see them almost weekly, but this is a nostalgic anecdote and there’s power in “were.” It creates for the reader a sense of being transported, and once frame of reference is changed the experience is more immersive.) There’s an old saying that a gentleman is someone who’s as comfortable in the company of pirates as of kings. As a trader, he spent time with New York financial power players. She was practically Rio aristocracy. They could pull off Ma and Pa shop keeper. No problem.

I remember one afternoon, the missus complimented a woman on her purse. The woman, in her thirties and from the over-the-mountain community (we know because she managed to get that in), was working out whatever insecurities she needed to work out by implying that (a) yes it is a nice purse, (b) you’ll never be able to afford one, and (c) what would a shop keeper know about fashion accessories anyway. The missus gave a Brazilian smile and nodded. “It really is nice, though.”

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Recipe: Deconstructed Salisbury Steak

[This entry is cross posted at ordinary-times.com]

“Eat the muscle pulp of lean beef made into cakes and broiled. This pulp should be as free as possible from connective or glue tissue, fat and cartilage…..The pulp should not be pressed too firmly together before broiling, or it will taste livery. Simply press it sufficiently to hold it together. Make the cakes from half an inch to an inch thick. Broil slowly and moderately well over a fire free from blaze and smoke. When cooked, put it on a hot plate and season to taste with butter, pepper, salt; also use either Worcestershire or Halford sauce, mustard, horseradish or lemon juice on the meat if desired.”
– Dr. James Henry Salisbury (1823-1905)

Don’t do that.

Before Bob Atkins, there was James Henry Salisbury. He got lost in the Victorian Era nutritionist craze. John Harvey Kellog promoted a vegetarian, cereal-heavy diet supplemented by yogurt enemas. Sylvester Graham made people sleep on hard beds, take cold baths, and lie about masturbating. Those were the heavy hitters. It was a fascinating time peopled by fascinating people.

As with Kellog, Salisbury was an early voice suggesting germs had a part in sickness and infections. He got made fun of a good bit for that before being proven right. Both men probably got away with a lot of crackpottery after that. Salisbury promoted a diet of beef cakes as described above, three times a day washed down with hot water. Why hot I’m unsure, but he warned against ever drinking other liquids at other temperatures. Fruits and vegetables were chock full of poisons and the cause of “summer complaints.” Pace Kellog and Graham, plants were relegated to a rounding error; no more than one percent of the Salisbury diet.

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