Have you ever wanted to act like a hobo? Well our class went on a field trip to a really fun and exciting place called Keewaydin!There we did an activity called the HOBO COOKOUT. Special guest Hobo Joe came and explained the techniques and stories of his hobo life.  He explained the tools and equipment needed to cook like a REAL hobo!

BEFORE WE GO ANY FATHER, PLEASE DON’T TRY THIS UNLESS ADULT SUPERVISION

(BURNING HAZARD)

EQUIPMENT NEEDED:

Hobo stove…(coffee can, cut on both sides)

Hobo spatula…(fork)

Small twigs

Birch bark…(ripped into strips)

Plate

Tin foil…(enough to cover the top of the can)

Match

To Get Started…

1.First you must collect a bundle of small twigs and birch bark

Tip. Make the twigs no longer than your middle finger, and no bigger around than you pinkie finger

2. Prep your tin can. Make sure you have holes on each side of the tin can

3. Put the tin foil on the top of the can

4. Roll your birch bark into a ball and light it. Immediately after your birch bark is lit, start adding your twigs.

5. Blow on your fire . . .

KEEC TIP. . . HOBO DIAMOND make a small diamond shape with your fingers and lightly blow.

6. Add your burgers

7. Wait until your burger is done on one side

8. Flip burger

9. Add condiments

10. ENJOY!

KOBE BEEF!

Kobe Beef is a rare delicacy from Japan, it can cost as much as $400.00! It is beef that comes from one of the most prized breed of cattle in the world. In this report it will explain where this amazing meat comes from, why it’s so prized, and why it’s so expensive.

Are you a food lover? Have you ever wanted to travel somewhere with amazing food? Well, may I  suggest Japan? Japan is home to the most delectable cattle in the world! The Waygu cattle produces  Kobe Beef. It is the most expensive cattle to buy. One cow can cost up to $30,000! WOW! For all that money you actually only get to eat a piece of meat  about the size of a computer mouse.

Can you imagine going to a restaurant and getting a small steak that could cost between $100-$400? Not many people can, so if you are one of those people that can’t, maybe you would like to know how  it is priced and why. Kobe Beef is rare and producing it can be a very expensive and time consuming  process. There are three main factors in making Kobe Beef so succulent. 1. A daily massage, 2. The Waygu breed of cattle and 3. A diet of beer, to stimulate eating. It’s is priced so high because of it’s “melt in your mouth” taste. The massage the cattle get is melding the fat into the meat. With the heat of your mouth, the steak melts, witch is a reason why it is so expensive.

Yes, Kobe Beef can be a very expensive meal, but not as expensive as having court side seats to see Kobe Bryant play. So, if you ever have a chance to visit Japan, make sure to taste some ……… KOBE BEEF!

Animal crackers were created and achieved fame many years before the advent of NBC. In the beginning they were just called “Animals.” They were imported from England when “fancy” baked goods first began to be in demand here. In the latter nineteenth century they were manufactured by Herfield & Ducker in Brooklyn as well as Vandeveer & Holmes Biscuit Company in New York. Both, eventually became pare of the New York Biscuit Company  and “Animals” were one of their staples.

When “Animals” (the cookies) were adopted by NBC, their name was changed to “Barnum’s Animals Crackers,” named after P. T. Barnum, showman and circus owner. “Barnum’s Animals Crackers” provided the nation with a new type of animal cracker, produced in a small square box resembling a circus cage with a tape at the top for easy carrying.  Soon Animal (the s was dropped) Crackers became part of almost every American household.

In total there have been 37 different varieties of animal crackers since 1902. The current 17 varieties of crackers are tigers, cougars, camels, rhinoceros, kangaroos, hippopotami, bison, lions, hyenas, zebras, elephants, sheep, bears, gorillas, monkeys, seals, and giraffes. There are 22 crackers per box.

Animal Crackers became such a part of American life that Christopher Morley (1890-1957), American humorist, playwright, poet, essayist, and editor, wrote the following poem:

Animal crackers and cocoa to drink,
That is the finest of suppers I think;
When I’m grown up and can have what I please
I think I shall always insist upon these.
What do YOU choose when you’re offered a treat?
When Mother says, “What would you like best to eat?”
Is it waffles and syrup, or cinnamon toast?
It’s cocoa and animals that I love most!

The kitchen’s the coziest place that I know;
The kettle is singing, the stove is aglow,
And there in the twilight, how jolly to see
The cocoa and animals waiting for me.

Daddy and Mother dine later in state,
With Mary to cook for them, Susan to wait;
But they don’t have nearly as much fun as I
Who eat in the kitchen with Nurse standing by;
And Daddy once said, he would like to be me
Having cocoa and animals once more for tea!

In the United States, a cookie is described as a thin, sweet, usually small cake. But the definition says, a cookie can be any of a variety of hand-held, flour-based sweet cakes, hard or soft. Every country has its own word for “cookie.” Cookies are called biscuits in England and Australia, Spain they’re called galletas(gÉ™-ˈye-tÉ™, gÄ«-ˈe-tÉ™), in Germany people call them keks or Plätzchen for Christmas cookies, and in Italy there are several names to identify a cookie, including amaretti and biscotti. The name cookie came from the Dutch word koekje, meaning “small or little cake.” According to culinary experts, the first historic record of a cookie was used as a test cake.

As people started to explore the world, biscuits (hardtack) became the ideal traveling food, because they stayed fresh for long periods of time. Hardtack proved a portable food that had a long storage life and was perfect for traveling. For centuries, hardtack was stored on every ship and boat.

During the 17th and 18th centuries in Europe, baking was a admired profession, managed through a series of professional associations. To become a baker, people had to complete years of an apprenticeship, journeyman, and finally a master baker. By having professional associations, authorities could easily regulate the amount and quality of baked goods. throughout the Industrial Revolution in the 19th century, the ability of bakers to make a wide range of sweet and savory biscuits doubled. Despite more varieties becoming available, the essential ingredients of biscuits didn’t change. These ingredients are ‘soft’ wheat flour, sugar, and fats, such as butter and oil.

In earlier American cookbooks, cookies were given no space of their own but were listed at the end of the cake chapter. They were called by such names as Jumbles, Plunkets, and Cry Babies. The names were extremely puzzling and whimsical

There are hundreds upon hundreds of cookie recipes in the United States after the English, Scotch, and Dutch cookies to the United States. No one book could hold the recipes for all the various types of cookies. The railroad’s expansion in the early 1800s gave cooks access to coconuts from the South and then oranges from the West. . In the 1930s, with the advent of electric refrigerators, icebox cookies reached new heights of popularity. Today there are hundreds upon hundreds of cookie recipes in the United States.

  As we all know, Valentines Day is just around the corner, and a great way to get in the mood is to bake! I find that around this time is one of my favorite times to make yummy cookies and treats. One of my absolute favorite is a type of Italian cookie.

    They work with about every holiday because you can  simply switch the frosting, pink or red for Valentines Day and red or green for Christmas.

 Here is the recipe.

 

Ingredents,

4 cups Flour             

1 Cup Sugar

6 tsp. BakingPowder

1/2 Cup Veg. Oil

2 Large Eggs

1 Cup Milk

2 tsp. Anise Extract

   

Procedure:

1. Mix flour, baking powder and sugar in a large bowl.

2. Make a well in the center. Add oil, eggs, milk and anise extract.

3. Stir mixture gradually with wet ingredents until all flour is mixed in.

Dough will be sticky.

Do NOT add nore flour to the

 mixture.

4. Using as little flour as possible to handle.

5. make into a ball and cut shapes or roll it as bread. 

6. Bake 8-10 min. at 400 degrees.

7. Top it off with colored frosting and sprinkles. 

            - The Little Chef

Bon Appetit!

Enjoy!

                       This one’s for the kids!   

    So, I’m a kid and I don’t exactly know how to cook a gormet meal so here is a quick and easy way to make one of my favorite foods. . . PIZZA!

 

Note: For homeade dough check out this link

http://www.recipepizza.com/doughs/pizza_dough.htm

Ingredents:

• Frozen Dough
• Veggies (optional)
• Meat (optional)
• Cheese
• Pizza Sauce, Tomatoe Sacue

 

Procedure:

1. Set the oven for 350 degrees
2. Take out dough
3. Cover the dough with tomatoe sauce
4. Next add cheese, meat and or veggiese
5. Cook it in the oven for 8-10 min. or until cheese is browned
6. Carefully take the delicious Italian meal our of the oven*
7. Let the pizza cool a little
8. Cut it into slices
9. ENJOY!

* If you are a child adult supervision is advised

                                                  -The Little Chef