Abraham Lincoln, Andrew Johnson, FACSessorize, Family and Consumer Science Education, Family and Consumer Sciences Day, FCS, Food and Culinary Arts, For the Love of FACS, George H.W. Bush, Historical FACS, Home economics, Presidential palates

Presidential Palates, Part 13

This blog post was originally published on November 3, 2016 as the first in a fifteen-part series related to the 2016 Presidential election. Beginning today we will be sharing these posts again in hopes that our readers will find some historical info regarding past presidents and their food preferences for use in the FACS classroom. A new Presidential Palates post will be shared each weekday between now and Election Day on November 3. Please note that the concluding post of this series is a quiz based on the Presidential Palates series of posts.

At an outdoor news conference, George H.W. Bush (1989 – 1993) revealed his distaste for broccoli stating that he wouldn’t eat it.  His distaste for broccoli raised quite a stir among parents and health professionals concerned that the public, and particularly children, would limit consumption of broccoli.  In March of 1988, when President Bush expressed his fondness for fried pork rinds dipped in Tabasco sauce in a TIME magazine profile, pork rind sales jumped 11 percent.  As a result, he was crowned “Skin Man of the Year” by pork-rind manufacturers.  These opposite reactions to a sitting president’s food preferences, demonstrates the interest that the American public has in what their leaders eat, even if their food choices are a little offbeat.

Andrew Johnson (1865 – 1869) became president following the assassination of Abraham Lincoln.  He assumed the office of the presidency at one of the darkest times in American history, the reconstruction era following the end of the Civil War.  As a result of the deep divides in the government, Johnson became the first US president to be impeached.  He survived the impeachment trial by just one vote.

In spite of the turmoil Johnson faced while in office, this native Tennessean enjoyed light-hearted entertaining in the White House.  It turns out that he was ahead of his time when it came to throwing a party because one of his favorite forms of entertaining was to throw a popcorn party for his guests.  These parties were much like the Popcorn Bars that are popular today.  Pretty cool, right?

While your students create their own version of a Popcorn Bar, you can share information about Andrew Johnson as well as the science explaining why popcorn pops.  If you need to refresh your memory on the science, this site can help. http://www.popcorn.org/Facts-Fun/Our-Story

Perfect Popcorn

3 tablespoons peanut or canola oil (high smoke point)

1/3 cup high quality popcorn kernels

Butter to taste (optional)

Directions:

  1. Heat the oil in a 3-quart, thick-bottomed saucepan, which has a tight-fitting cover.
  2. Put 2 or 3 popcorn kernels in the oil.  Cover.
  3. When the kernels pop, add the remaining 1/3 cup popcorn kernels in an even layer over the bottom of the pan.
  4. Cover, remove from heat for 30 seconds. This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.
  5. Return the pan to the heat.  The popcorn should begin popping soon, all at once.  Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner.
  6. Try to keep the lid slightly ajar to let the steam from the popcorn release, producing drier and crisper popcorn.
  7. Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl.  With this technique, nearly all of the kernels pop, and nothing burns.
  8. If you are adding butter, you can easily melt it by placing the butter in the now empty, but not hot pan.  Drizzle the melted butter over the popcorn and toss to distribute.
  9. Salt to taste

Yield:  2 quarts popcorn

Suggested toppings for your Popcorn Bar:

  • Gummy bears
  • Skittles
  • M & M’s
  • Reese’s Pieces
  • Cayenne pepper
  • Powdered Cheese
  • Cocoa powder
  • Mini Chocolate chips
  • Sprinkles
  • Cinnamon and sugar
  • Granulated sugar
  • Crumbled cookies or cake

Organizing your Popcorn Bar

Display popcorn and toppings in attractive, see-through jars/containers or shakers.  Label each jar to make it easier for guests to make their choices.  Provide a serving scoop or spoon for each topping container.  Guests will also need bowls or bags to hold their popcorn concoctions.

 

Barack Obama, FACSessorize, Family and Consumer Science Education, Family and Consumer Sciences Day, FCS, Food and Culinary Arts, For the Love of FACS, Historical FACS, Home economics, Presidential palates

Presidential Palates, Part 12

This blog post was originally published on November 2, 2016 as the first in a fifteen-part series related to the 2016 Presidential election. Beginning today we will be sharing these posts again in hopes that our readers will find some historical info regarding past presidents and their food preferences for use in the FACS classroom. A new Presidential Palates post will be shared each weekday between now and Election Day on November 3. Please note that the concluding post of this series is a quiz based on the Presidential Palates series of posts.

obama

President Barack Obama (2009 – 2017) is a big fan of salty-sweet treats.  The President was introduced to Fran’s Smoked Salt Caramels by Democratic fund-raiser Cynthia Stroum during a campaign event in Seattle, Washington.  “He had it backstage before he came out to make his speech,” she told the Seattle Post-Intelligencer in 2008.  “As he was entering the stage, he saw me and whispered in my ear, ‘Oh my, what were those?  Those are phenomenal.  I want more.’ So that became my little treat for him.”  The candies are made of buttery caramel coated in milk chocolate and sprinkled with smoked sea salt.  Check out  Smoked Salt Caramels at https://www.franschocolates.com/frans-story/.

  “I’ve been using this chili recipe since college and would bring it to any potluck.  I can’t reveal all the secrets, but if you make it right, it’s just the right amount of bite, the right amount of oomph in it and will clear your sinuses.”  Barack Obama

Early in his presidency, President Obama revealed that he loves to cook a pot of chili from his own personal recipe.  I can’t guarantee that this chili recipe  will measure up to the White House version, but I believe that your students will enjoy making and eating it!

chili

Easy Homemade Chili

1 pound ground beef

1 onion, chopped

1 (14.5 ounce) can stewed tomatoes

1 (15 ounce) can tomato sauce

1 (15 ounce) can kidney beans

1  1/2 cups water

1 pinch chili powder

1 pinch garlic powder

Salt and pepper to taste

Directions:

  1. In a large saucepan over medium heat, combine the beef and onion and sauté until meat is browned and onion is tender.
  2. Add stewed tomatoes with juice, tomato sauce, beans and water.
  3. Season with the chili powder, salt and ground black pepper to taste.
  4. Bring to a boil, reduce heat to low, cover and simmer for 15 minutes.

Yield:  4 servings

 

 

 

Dwight D. Eisenhower, FACSessorize, Family and Consumer Science Education, Family and Consumer Sciences Day, FCS, Food and Culinary Arts, For the Love of FACS, Historical FACS, Home economics, Lyndon Johnson, Presidential palates

Presidential Palates, Part 11

This blog post was originally published on November 1, 2016 as the first in a fifteen-part series related to the 2016 Presidential election. Beginning today we will be sharing these posts again in hopes that our readers will find some historical info regarding past presidents and their food preferences for use in the FACS classroom. A new Presidential Palates post will be shared each weekday between now and Election Day on November 3. Please note that the concluding post of this series is a quiz based on the Presidential Palates series of posts.

johnson-and-humphrey

President Lyndon B. Johnson (1963 – 1969) is famous for what became known as “Barbecue Diplomacy” for his habit of hosting outdoor gatherings for politicians, constituents, and donors at his ranch near Johnson City, Texas.  Johnson was the first president to host a cookout on the West Terrace of the White House.

The food for most of LBJ’s barbecues was prepared by Walter Jetton.  Jetton ran a popular catering company out of Ft. Worth, just a few hours from the LBJ Ranch.  Jetton usually dressed in a Stetson hat, creased white shirt, and string tie, and he billed himself as the “Barbecue King.”  He often had a while headless cow rotating on a spit beside a smoldering log fire.  That must have been quite a sight on the manicured lawn of the White House.

A native Texan, LBJ insisted that the portions served at his Texas-style barbecues be big!  In addition to barbecued beef dripping with Jetton’s special barbecue sauce, the menu at these events often included huge heaps of black-eyed peas and tapioca pudding.

Walter Jetton’s Barbecue Sauce

1 cup tomato ketchup

1/2 cup cider vinegar

1 teaspoon sugar

1 teaspoon chili powder

1/8 teaspoon salt

1  1/2 cups water

3 stalks celery, chopped

3 bay leaves

1 clove garlic

2 tablespoons chopped onion

4 tablespoons Worcestershire sauce

1 teaspoon paprika

Directions:

  1. Combine all ingredients and bring to a boil.  Simmer about 15 minutes.
  2. Remove from heat and strain.

Yield:  About 2  1/2 cups sauce.

Of this recipe, Jetton wrote, “This is the secret of the ages I am giving you here, and I would not be surprised if wars have been fought over less.  Use this as a plate or table sauce with beef, chicken, pork, or almost anything else.  Don’t cook things in it.”

mamie-and-ike

President Dwight D. Eisenhower (1953 – 1961) not only loved eating Beef Stew, he loved preparing it as well.  “Beef soup was one of his specialties, and he would leave the soup simmering on the stove in the kitchen for hours, causing much mouth-watering among the (White House) kitchen staff.”  In 1955, the Associated Press printed the recipe for Ike’s favorite beef stew, which his wife, Mamie, originally shared with the North Dakota Cow-Belles, an auxiliary of the North Dakota Stockmen’s Association.  “The Cow-Belles were a bit taken aback at first because the recipe was for 60 portions,” the AP reported.

This recipe for Beef Stew is a little more classroom-friendly than Ike’s version.

Quick and Easy Beef Stew

2 pounds boneless beef sirloin steak, cut into 1-inch cubes

3 tablespoons flour

2 tablespoons vegetable oil, divided

1 package McCormick’s Beef Stew Seasoning Mix

3 cups water

5 cups frozen vegetables for stew

Directions:

  1. Dredge beef with flour.
  2. Heat 1 tablespoon of the oil in large nonstick skillet or Dutch oven on medium-high heat.  Add 1/2 of the beef; brown on all sides.
  3. Repeat with remaining beef, adding remaining 1 tablespoon oil.  Return all beef to skillet.
  4. Stir in seasoning mix and water.
  5. Add vegetables; bring to boil.  Reduce heat to low; cover and simmer 15 minutes or until vegetables are tender.

Yield:  8 (1-cup) servings