Oh Michael, my dear, you have done it now. That is most certainly NOT from University of Michigan (located in Ann Arbor), it's from Michigan State University located in Lansing, my own beloved "Moo U". Yeah, it's the agricultural college and doesn't have the "atmosphere" of U of M, LOL, it has the atmosphere of, well, cows.

If you get the MSU people all ticked off by attributing all their hard work to the UofM people, you might not be able to access their (very good and very comprehensive) Preserving Food Safely site and then you'll be sorry. (grin)

Annie

Oh, My! Even though it's the OTHER school (I'm a U of M grad, atmosphere and all) this is really really cool!!

I could waste um, spend a lot of time here...

Here is a link that might be useful: Feeding America - MSU Cookbook Library

I'm a Penn State Nittany Lions fan, Annie...

As far as I'm concerned, it's all the enemy!

This Hawkeye says LOL!!!

Wherever it's from, thanks kframe!

And let me just add: Go Gators!

Yeah, not bad for the Other School ;) Go Blue!!

And seeing as how SEC teams have won FIVE BCS titles and the Big Ten has won--let's see--a grand total of ONE, one can easily see which part of the country has the best football teams...

GEAUX TIGERS!!!!!

Not of late, but.....GO VOLS!!!!!

must join in for the SEC....HOTTY TODDY!

I have just one word for y'all.
Magic.

And I might add, my alma mater may not be a sexy as that other school, but it DOES have a fabulous and FUN library and museum. As for cows, you can't get fabulous ice cream at that other place either, so there ya go!!
Mooo

No one in his right mind recognizes the BCS as an arbiter of a true national champion. It's a frigging nightmare of catastrophe.

LOL, lpink, and as first was mentioned, MSU has the cookbook compilation. (Along with a great Ag Expo!)

I'm much more concerned with the cookbooks, the canning info, the great dairy products and Ag Expos. LOLOL

See, Michael, what you started? Rabblerouser.....(grin)

Annie

About the cookbook. Back in the day, in one of my many jobs, I did woodstove cooking demos and directed a whole foodways program on how people grew, cooked and preserved foods in the late 1800's. I actually did some research at MSU's archives, which is why I knew they have such a cool library.

Slightly OT: Michael: agree that BCS is a catastrophe; needs to be overhauled.

It's interesting that every state has a heated rivalry between the state liberal arts college and the state A & M college (U Mich vs MSU, UT Austin vs Texas A&M, Univ of South Carolina vs Clemson, UNC vs NC State, etc.) , although a good argument can be made that the contributions of the latter are of far more practical importance...when I lived in NC, UNC students disparagingly spoke of the NC State students as 'sh** kickers', which prompted a popular bumper sticker: "I'd rather have sh** on my boots than tar on my heels"

Of course anything practical like food preservation would be studied at the Ag college. That would be beneath those liberal arts snoots--they're too busy deconstructing stuff.

Well, I don't want this to get too heated. Want some good ice cream or cheese--MSU Dairy, although they don't have much selection in cheese, nothing gourmet. Want some AWESOME bread, baked goods and other all around foodie Nirvanna, go to Zingerman's Deli in Ann Arbor where that other school is. (They ship, BTW). And I'd rather go OUT to eat in Ann Arbor any day, unless it was for Mexican, and then El Azteco can't be beat!

Lpink, who's family is split exactly down the middle.

There is a recent interview with the curator of the online collection. I am including the link below.

Here is a link that might be useful: american cooking recipes

Thanks Kframe. Very interesting.

LPink you brought back some not great memories. LOL. In the 70's I was 2nd chef on Amtrak. Oakland to Chicago. Our stoves were all wood-burning stoves. You had to get up at 4 to get the fire going so you could cook the bacon for breakfast. Those tiny train kitchens. Gas steam tables leaking gas. The head chefs didn't even make the trips. They got off at the end of the station where they loaded up their cars with meat and left... lol... Between the heat and the fumes it was hard to last a trip. Most of the guys passed out regularly. As one of the few women chefs at that time I had to stick it out... for the cause... lol.. Did I mention that the space between ovens and counters was only wide enough to open the oven. Picking up 60# roasts out of the oven from the side was not fun. And I wonder why I'm crippled up. Chuckling. Thanks for the memory.. not.. ;->

Recipe_cook that's another great link! Despite my OT snarky blue/green rivalry comments, this post really has brought back a lot of memories. I think that author is so right about how those old cookbooks are a window into so many things about the culture of the times.

I really love old woodburners, I wish I could have one of my own. REALLY a pain to bake in though. But so wonderful for making soups and stews in a cast iron pot "on the back burner." It was an incredible feat to turn out something light and delicate on those touchy ovens. That's where I started my love affair with soup and hash, lol! I usually did the woodstove demos in March, during a Sugarbush, so I couldn't crank up the heat enough on the thing! I made some great meals though, and at the end of the day all the volunteers from the Sugarbush would eat all the demos! I made venison stew, pork chops marinated in maple syrup, maple pecan bars, maple oatmeal cookies, maple pecan pie, maple baked beans, maple glazed carrots. Also some non-maple things like coleslaw and cornbread. Maple apple muffins were good too. I had young girl volunteers helping me, we all were dressed like Laura Ingalls Wilder. They loved it! All the old implements were a riot too!!

L, I learned to cook on Grandma's old woodstove, she could bake the best bread in the world in that darned thing but it sure gave me trouble. Grandma would check the oven temperature by how long she could hold her hand over the fire, I guess it must have been a lot of years of experience that made her so good at that.

As you've mentioned, it was easier to cook soups, beans, stews, etc. on the cooktop. Even fried chicken was easier than baking that darned bread and I remember making fried apple pies for a long time because of that oven.

Annie

Not exactly the conversation I was expecting when I opened this thread... but great resource, Kframe... I had heard about it on the radio some time back then forgot to write it down. Thank you.

P.S... GO BLUE!

Yeah, isn't it funny how totally wrapped up in college football some people get?

Worse than professional sports teams.

Football? Wow. I was talking about basketball. (grin) I'm busy canning during football season.

Annie