Typhoid Mary

This makes me feel better about my cooking!

Typhoid Mary: An Urban Historical
by Anthony Bourdain

From the author of Kitchen Confidential comes this true, thrilling tale of pursuit through the kitchens of New York City at the turn of the century.

By the late nineteenth century, it seemed that New York City had put an end to the outbreaks of typhoid fever that had so frequently decimated the city's population. That is until 1904, when the disease broke out in a household in Oyster Bay, Long Island.

Authorities suspected the family cook, Mary Mallon, of being a carrier. But before she could be tested, the woman, soon to be known as Typhoid Mary, had disappeared. Over the course of the next three years, Mary worked at several residences, spreading her pestilence as she went. In 1907, she was traced to a home on Park Avenue, and taken into custody. Institutionalized at Riverside Hospital for three years, she was released only when she promised never to work as a cook again. She promptly disappeared.
For the next five years Mary worked in homes and institutions in and around New York, often under assumed names. In February 1915, a devastating outbreak of typhoid at the Sloane Hospital for Women was traced to her. She was finally apprehended and reinstitutionalized at Riverside Hospital, where she would remain for the rest of her life.

I'll Beat You With a Sausage

Fresno news:
Man Attacks Other With Italian Sausage And Spices

A burglar in California thought he's spice things up over the weekend. In Fresno, police say a 22-year-old guy broke into a home while several men were sleeping inside.

The burglar allegedly grabbed some seasoning from the kitchen and threw it in the face of one of the men as he woke up. Then, the guy grabbed an Italian sausage and used it to slap several people in the face.

A dog then ate the sausage as the burglar ran off in his t-shirt and underwear.
Police caught him.

Egg Bread

Egg Bread

2 Tbsp. (or 2 pkgs.) Dry active yeast at room temperature

½ cup warm water (between 105-115 degrees)

¼ cup sugar

¼ unsalted butter at room temperature

3 large eggs at room temperature

1 ½ cups warm milk (105-115 degrees)

6 ½ to 7 cups unbleached flour

2 teaspoons salt (the only “exact” measurement!)

Glaze: 1 beaten egg with 1 Tbsp. cold water

Sesame seeds or poppy seeds (optional)

In a lg. bowl stir yeast into water and soften (pinch of sugar optional). Once it’s softened stir in sugar, butter, eggs, milk and 3 cups of flour. Beat vigorously with a heavy whisk x 2 minutes or use Kitchen aid with paddle at #6 for 2 min. It should be like cake batter. This is called a sponge. Cover it with a moist heavy towel or pam-sprayed plastic wrap x 30 min. (It can be done 24 hours in advance).

Then add 2 tsp. salt and remaining flour ¼ cup at a time until the dough begins to pull away . (Use the dough hook x 4 min. at level 4). If no mixer, turn the dough onto a lightly floured surface and knead until smooth and elastic. Put in an oiled bowl, turning once. Cover and let rise 40 min-1 hour.

Lightly oil a work surface and turn out the dough. Divide into thirds and roll equal lengths of long dough about 20 inches each. Lay each strand side by side on a well greased or parchment covered baking sheet. Braid bread tucking each end under. Allow to rise 30 - 45min. covered with a towel. Then brush entire surface with egg wash and sprinkle optional seeds. Bake at 375 for 45 min. until internal temp = 190 degrees.