Despite the fact that some foods were scarce and others were rationed, World War II eating patterns resulted in a more balanced diet, better nutrition, lower cholesterol, and reduction in weight.
The Kitchen Front was an integral part of the War effort, mobilized by propaganda from government agencies as well as radio broadcasts, magazines, educational organizations and newspapers. Everyone was challenged to use their ingenuity and imagination to extend the food supply. And they did–nothing was wasted.
- Mashed potatoes were substituted for flour whenever possible
- Equal parts of melted butter or margarine and mashed potatoes were mixed together to make a spread for sandwiches
- Syrup was made from sugar beets to sweeten drinks and puddings
- Edible weeds such as dandelions and nettles supplemented vegetables
- Drippings from roasts were used as fat
- Apple peelings were not thrown away–they were boiled in water to make a lemon-flavored liquid
- Heavy cream was churned into butter
- Grated potatoes were soaked in water and allowed to ferment to substitute for yeast
- Stale bread was dipped in and out of cold water or milk, placed on a greased tin and baked in a moderate oven until crisp
- Dried eggs reconstituted with water replaced whole eggs whenever possible; dried skim milk was sprinkled on stewed fruit as a sweetener
- Restaurants served meatless meals such as vegetable cutlets, nut burgers, cheese-less macaroni and cheese, tripe creole or organ meats like kidney stew
Author and former TV reporter Anupy Singla has made inroads in the American culinary market by promoting DIY Indian cooking.
Anupy Singla is hoping to turn Indian cuisine into the next Mexican food.
Well, not exactly, but this best-selling cookbook author, mom and former broadcast journalist sees a real need for what she has to offer — expertise as a self-trained cook informed by emigrating from India at just age three.
Yet, her business, Indian as Apple Pie, is more than just a cute concept: it’s spices, recipes, cookbooks, a blog and, with any luck, the inspiration for a TV show.
Spices the Indian way
Singla, who lives in Chicago with her husband and two young daughters, says her business fills a niche, and she is shattering preconceptions.
That’s because many Americans just don’t get what Indian food is about, she claims; for example, we frequently confuse a curry with curry the spice, or douse dishes with the spice as a “Saturday Night Fever” character would his cologne.
“Some think curry powder is the essence of Indian cooking. I grew up never using curry powder, only for some specialized non-Indian [foods],” she says.
Culintro (Culinary Trade Organization) started in 2009 as a virtual meeting place/career center/newsroom for restaurant professionals. It’s a very useful and attractive site, focusing entirely on . Here are a few gems from the job board:
1. National PR Director, ESquared Hospitality, NYC. Plugged-in publicist and public relations expert for a large portfolio of restaurants worldwide.
2. General Manager, Hapa Ramen. Famous ramen food stand launched by Richie Nakano soon opens a permanent spot on Mission Street in San Francisco. They’re looking for a flagship GM to keep things fun, sane and profitable.
3. Executive Chef, luxury catering. Feeding celebrities and VIPs with creative, fresh offerings is what this role is all about. Neat chance to establish a Southern California outpost of an established high-level catering company.