Tag Archives: recipe

El Trancazo: a Familial Cake

Nationality: Mexican-American
Age: 20
Occupation: Student, Actor
Residence: Dallas, Texas
Performance Date: 4/24/19
Primary Language: English
Language: spanish

Ingredients/Steps:

– preheat oven to 250 degrees Celsius

– Have two pans ready

– 1 Kilo Butter

– 1 Kilo Granulated Sugar (slowly put into mixer while butter is whipping)

– 1 kilo flour

– Add 8 Eggs into Whipped Butter and Sugar

– 8 Egg yolks go into the same bowl

– Set aside the 8 egg whites which remain

– 2 cups of the original Kilo of flour go into Mixer

– For every cup of flour, add a tablespoon of baking powder through a sifter to the mixer

– 2 Oranges and their shavings

– Add a little bit of vanilla (eyeball it)

– Mix the rest of the flour with the juice from the oranges

– You’ll need 1 cup of warm milk; heat for 1 minute in microwave

– Mix the 8 egg whites from earlier with the milk and water

– put 2 Kilos of the batter into each pan

– Prepare topping while cake is in the oven

– put pot on stove with 1 can of sweetened condensed milk and 5 tablespoons of Cacao (bring to a low boil)

– Soak cake part of cake in Bacardi Rum

– Spread what was on the stove onto the cake and spread apricot jelly as well 🙂

 

A.H. – “I’m the only person who has this recipe written down, it comes from my aunt in San Luis Potosi, and everyone knows about this cake because she always makes it for everyone’s birthday.  It’s literally a concoction of a bunch of stuff; because – her family didn’t have a lot of money growing up, and she didn’t want to have to borrow money from her family, or from anyone, so the recipe basically started when she just took scraps from around the kitchen and put it into the cake.  And it’s just a little bit of everything.”

“She calls it El Trancazo, which literally means like, “getting hit,” so it’s kinda just something that’s thrown together.  And the cake is massive.”

How long has she been making this cake for everyone’s birthday?

A.H. – “The first time she made it was for her first grandchild.”

When it’s someone’s birthday, and they’re in her presence, they know it’s coming?

A.H. – “Yes.  I only learned how to make this cake because I happened to be in Mexico at the time of my cousin’s birthday, and the cake was made.  It took like all day.  If you look at photos of different birthdays, the cake is always there.”

When you think of that cake, or the idea behind it, the fact that it is just thrown together, is it a source of pride?  Identity?  Reminders of your aunt?

A.H. – “I know so much about my aunt’s upbringing – and I know that it was really tragic, really sad, like – her life sucked growing up.  So it’s that idea of – or a sense of, how mothers are just idolized.  Put on a pedestal to the nth degree.  I think it reinforces that idea, that she did what she could with what she could.  My lack of resources isn’t gonna stop me from making my grandchild’s birthday any less memorable or special.”

That’s an idea for you to to live by as well then, that never give up attitude.  As well as just, being reminded of the strength of your great aunt, and maybe your own mother.

A.H. – “Yeah.  I guess.  I don’t think that much about the cake specifically, it’s just very telling to think of everything.  It’s a lot more than just a cake.”

 

It’s a lot more than just a cake.  Again, this cake, created by this person’s aunt, is itself a symbol for the strength and resolve of her family members, some of whom grew up during tough times.  It’s easy to see a theme here; many of these submissions bring to light a strong sense of identity – of solidarity with their family.  Attributes of resolve are what create the fondest of opinions in many people, and this cake reminds me of countless other examples of strength in family.  

 

Brownie Recipe

Nationality: American
Age: 54
Occupation: Retired
Residence: Rutherford, California
Primary Language: English

Preheat oven to 350. Grease 9×13 baking pan

  1. Melt two sticks of unsalted butter and 4 squares of unsweetened chocolate together in a pan on the lowest heat.
  2. Combine 4 eggs and 2 cups of sugar in a big bowl by hand and add 1 teaspoon of real vanilla extract and 1/4 teaspoon of salt
  3. Pour the melted chocolate and butter mixture in with the sugar and eggs. Stir to combine.
  4. Slowly add 1 cup of flour s little bit at a time until you see no flour
  5. Pour batter in baking pan.

Bake 16 minutes at 350. Turn heat down to 325 and bake the rest of the way.

Cool and slice into squares

 

Context: The informant received this recipe orally from her mother. Her grandmother never let her mother in the kitchen when she was growing up, but it was the one thing she learned to bake. Everyone loved these brownies and wanted the recipe. It was the informant’s mother’s ‘go to’ when her parents had company.

Interpretation: This recipe is geared towards people who are not well-versed in the kitchen. It is an example of how recipes can empower people. Despite the informant’s mother’s lack of skill, she was able to impress the people around her and provide a delicious gift. This recipe also connects the informant to her mother, who is now deceased. By making this recipe, the informant is able to pass on her mother’s memory.

 

Recipe for Matzoh Brie

Nationality: American
Age: 20
Occupation: Student, Actor
Residence: Los Angeles, California
Performance Date: 4/19/19
Primary Language: English
Language: Hebrew

Ingredients:

– Matzoh bread

– Eggs

– Salt & Pepper

 

Steps

D.F. – “Some people do it differently, but my family – you start with one board of matzoh per egg, so – if you have two boards of matzah, that’s two eggs, and a bowl of warm water uh:

– First you need to crack the matzoh boards to reasonable sizes

– And then soak them in the water; wait until it’s, like, not super soft, but you could see some mush there.

– Then drain it from the water, make sure there’s no water left, and then:

– Go mix your eggs (usually while the matzah is soaking), put some salt and pepper in there

– And then, you pour the egg on top of the drained matzoh,

– Mix it within the drained matzoh, prep your stove,

– YOU CAN scramble it or have it pancake style, (my grandpa likes it pancake style, but I’m not about that life, I like it scrambled.

– You must wait for the matzah brie to fully cook.

– I hate it when the brie is like eggy and not cooked, it’s disgusting, so wait until it is fully cooked.

– When it’s done, serve it however, but make sure you have some good jam.  I’m a big blueberry jam person, but you do you.

 

This is a good way for this person, D.F., to get in touch with her own culture.  Her being Jewish has always been a huge part of her identity, and she externalizes that identity whenever she can.  If that means preparing this dish, along with others she likes, as often as she can, then that is how she portrays herself to the world.

I found this very interesting, because; while my family on my father’s side is jewish, I had never heard of this recipe before this person’s interview.  The ingredients in the dish remind me of my own family, and the times I spent with them during the holidays, but that combination of ‘foods’ was totally foreign to me.  So, n0w that I’ve heard about it, I feel almost as if I’m more encouraged to explore my own identity, and ask the people I’m close with how they portray themselves to others, including me.

 

Mince and Tatties

Nationality: Scottish
Age: 51
Occupation: Occupational Therapist
Residence: California
Performance Date: 4/14/19
Primary Language: English

Context:

I conducted this interview over the phone, the subject was born and raised in Scotland before moving to England, Canada, the United States, then to Northern Ireland, and, finally, back to the United States. I knew she continued to practice certain traditions which were heavily present in her childhood and wanted to ask her more about them.

 

Piece:

Subject: Every birthday in our house we always make mince and potatoes, or mince and tatties like we called them when I was a kid.

Interviewer: What does that consist of?

Subject: Well the way we do it is we ground beef, you know, mince beef, and then mashed potatoes and there you go! [Laughs] Sometimes we add vegetables like carrots or peas to go with it which really adds to the flavor.

Interviewer: And why has it become a birthday celebration?

Subject: I’m not sure, I mean we had it all the time growing up, but when we came to America we had it less and it became more of a birthday thing, so that’s just what we do every year now.

 

Analysis:

Upon further research, I’ve found that there is no set recipe or form of cooking this dish, it consists in many variations. There are concerns that British people are no longer eating traditional dishes, but mince and tatties remains the exception as it is extremely popular in Scotland. A survey done in 2009 found that it was the most popular Scottish dish, with a third of respondents saying that they eat it once a week.

In 2006 the European Union introduced new regulations on how meat could be processed, threatening the existence of mince and tatties, resulting in the Scottish National Party leader announcing, “They can take our lives but they will never take our freedom to make mince and tatties!”

It seems that it became a popular dish due to its ability to be canned and fed to a large number of school children.

Source:

Lewis, Susan. “Recipes for Reconnection: Older People’s Perspectives on the Mediating Role of Food in Contemporary Urban Society.” ANTHROPOLOGICAL NOTEBOOKS 12, 2006.

Family Christmas Recipe

Nationality: American
Age: 20
Occupation: Student
Residence: Manhattan Beach
Performance Date: 3/28/18
Primary Language: English

While talking to my friend Clayton, I asked if he had any specific meals that he looked forward to on any holidays or occasions with his family. His response was about a meal that he has every year on Christmas eve.

Clayton elaborated on this and said that, “On Christmas every year we do something called the ‘Feast of the Seven Fishes’ in Italy it is known as ‘The Vigil’. My grandparents came from Bologna, Italy. My grandparents home-make the seven seafood dishes every year and it is a similar recipe that their grandparents in Italy did every year on Christmas eve. It is one of my favorite meals, especially cause we only do this once a year, and this recipe has stayed similar across multiple generations”

 Background Info: Clayton is from Manhattan Beach, CA, but his grandparents are originally from Italy, and then moved to the states. Clayton knows of this traditional dish because he has been having this meal ever since he can remember on Christmas eve.

Context: Clayton told me about this tradition when I was talking to him before our class started, this was the first thing that he thought about when I asked him a question about if he had any traditional meals in his family.

Analysis: I had never heard about this type of meal, I have other friends who have roots in Italy and I asked them if they had heard of this and they said that they have. I guess it is a very common thing across many parts of central Italy. I think this is very interesting and reminded me of meals that I have on Hanukkah.