I haven’t cooked on a gas stovetop since early 1999, when we bought the current house. Top of my want list for a new home should we move has been a gas stove. Alas, in recent months media stories claim<\/a> that cooking electric \u2014 no matter the source of the juice \u2014 is cleaner than straight-up methane.<\/p>\n\n\n\n Not only that, gas’s cooking superiority is reputed to have been merely a longtime marketing ruse. I’m not ready to believe that; these investigative reports quote authorities, documents and PR experts but seem to overlook interviewing chefs.<\/p>\n\n\n\n A couple of weeks ago, a tantalizing chunky soup, “joumou,” popped up in the news when it was added to the Representative List of UNESCO’s Intangible Cultural Heritage project, representing Haiti<\/a>.<\/p>\n\n\n\n Researching it online I saw its uniqueness but with basic parts. Picture butternut squash soup hitting it off with minestrone.<\/p>\n\n\n\n Joumou (pronounced joo-moo), though cooked throughout the Caribbean, is the<\/strong> dish<\/a> to serve on Haitian Independence<\/a> Day, January 1st.<\/p>\n\n\n\n Eureka! A dish with historic and progressive history to add to my New Year’s menu. It’s not my tradition though, not having any connection to the island nation.<\/p>\n\n\n\n What about Hopping John, the American or Southern traditional New Year’s Day dish? Its origin<\/a> is not mine, either, its roots being African, brought to America by slaves.<\/p>\n\n\n\n I hate to drop my Hoppin’ Ben<\/a> from the parade-and-bowlgame celebration, so I adapted the joumou recipe from Sweet & Sorrel (its website has gone dormant) a couple days prior. Fortunately, the imaginary Cuisine Appropriation Safe House includes a virtual kitchen.<\/p>\n\n\n\n The online recipes for joumou frankly are all over the map, even disagreeing about the kind of winter squash. All the gourd types are to be cooked down and pureed so why not a can of pumpkin (not<\/em> sweetened pumpkin pie filling)? That saves at least a half hour!<\/p>\n\n\n\n This makes 4 to 6 servings as an entree, perhaps with salad and a bread. Use gas or electric; finessing the heat is needed for stir-frying more than simmering.<\/p>\n\n\n\n Haitian Joumou Soup \u2014 non-fat vegan recipe I haven’t cooked on a gas stovetop since early 1999, when we bought the current house. Top of my want list for a new home should we move has been a gas stove. Alas, in recent months media stories claim that cooking electric \u2014 no matter the source […]<\/p>\n","protected":false},"author":1,"featured_media":7220,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[56,53],"tags":[],"class_list":["post-7221","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-holiday-cuisine","category-entrees"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/benpollock.com\/brick\/wp-content\/uploads\/Squashes_at_Kew_Gardens_IncrEdibles_2013.jpg","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":2497,"url":"https:\/\/benpollock.com\/brick\/2010\/12\/fried-soup\/","url_meta":{"origin":7221,"position":0},"title":"Fried Soup","author":"Ben S. Pollock","date":"December 20, 2010","format":false,"excerpt":"Copyright 2010 Ben S. Pollock This recipe was revised in October 2013. \"Fried soup\" was what I announced when I brought these to the table, what otherwise are called veggie croquettes, pancakes or burgers. When I try to make veggie burgers they fall apart. These held together and are as\u2026","rel":"","context":"In "Main Courses"","block_context":{"text":"Main Courses","link":"https:\/\/benpollock.com\/brick\/category\/kook-cooks\/entrees\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4562,"url":"https:\/\/benpollock.com\/brick\/2013\/10\/hearty-vegan-lentil-soup\/","url_meta":{"origin":7221,"position":1},"title":"Hearty Har Har Lentil Soup – Vegan","author":"Ben S. Pollock","date":"October 21, 2013","format":false,"excerpt":"During the cooler months, I make this vegan soup for us at least monthly. It's a big recipe, for taking to lunch several days etc. (Amounts updated February 2020) 4 cups hot water (start heating in the kettle while getting everything ready), to start 1 cup brown, green or black\u2026","rel":"","context":"In "Main Courses"","block_context":{"text":"Main Courses","link":"https:\/\/benpollock.com\/brick\/category\/kook-cooks\/entrees\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4591,"url":"https:\/\/benpollock.com\/brick\/2013\/10\/fried-soup-veganized\/","url_meta":{"origin":7221,"position":2},"title":"Fried Soup – Veganized","author":"Ben S. Pollock","date":"October 25, 2013","format":false,"excerpt":"After consideration, here is a major revision of my 2010 vegetarian burger recipe, Fried Soup. While dropping the egg from the ingredients was a factor, the instructions needed further fluffing. Besides simple editing, feedback from students at my three-part October 2013 class \"Vegan - As Easy as You Want,\" showed\u2026","rel":"","context":"In "Main Courses"","block_context":{"text":"Main Courses","link":"https:\/\/benpollock.com\/brick\/category\/kook-cooks\/entrees\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":6636,"url":"https:\/\/benpollock.com\/brick\/2020\/08\/soba-salad\/","url_meta":{"origin":7221,"position":3},"title":"Soba So Good","author":"Ben S. Pollock","date":"August 3, 2020","format":false,"excerpt":"I have bad luck making grain salads at home. For vegans, these can be cooling whole meal salads, so it's a big deal, especially in summer. They fail on me: Pasta salads either dry or gummy, rice salads that crunch. This soba salad, though, I'm starting to make weekly. It's\u2026","rel":"","context":"In "Main Courses"","block_context":{"text":"Main Courses","link":"https:\/\/benpollock.com\/brick\/category\/kook-cooks\/entrees\/"},"img":{"alt_text":"Soba noodles, as packaged","src":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/Dried_soba_noodles_and_package_by_FotoosVanRobin.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/Dried_soba_noodles_and_package_by_FotoosVanRobin.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/Dried_soba_noodles_and_package_by_FotoosVanRobin.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/Dried_soba_noodles_and_package_by_FotoosVanRobin.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/Dried_soba_noodles_and_package_by_FotoosVanRobin.jpg?resize=1050%2C600&ssl=1 3x"},"classes":[]},{"id":4597,"url":"https:\/\/benpollock.com\/brick\/2013\/10\/lunch-flask-kitchari\/","url_meta":{"origin":7221,"position":4},"title":"Lunch Flask Kitchari","author":"Ben S. Pollock","date":"October 26, 2013","format":false,"excerpt":"It's hard to find time rushing in the morning before work and school, but if you can make a few moments to throw together sandwiches to brown-bag for lunch, then there's enough time for an incredibly filling, nutritious soup. This is an ayurvedic (ancient Indian system of health) take-to-work lunch,\u2026","rel":"","context":"In "Main Courses"","block_context":{"text":"Main Courses","link":"https:\/\/benpollock.com\/brick\/category\/kook-cooks\/entrees\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5699,"url":"https:\/\/benpollock.com\/brick\/2017\/06\/dill\/","url_meta":{"origin":7221,"position":5},"title":"What’s the Deal, Dill","author":"Ben S. Pollock","date":"June 6, 2017","format":false,"excerpt":"Soup, cooled, is a smoothie. A smoothie warm is soup. This blog in recent years has focused more on food. Those mainly have covered recipes. A few posts have explored the thinking, how my preferences developed. Pureeing soups as a trend\u00a0began the decade before last. They're still hard to avoid.\u2026","rel":"","context":"In "Kook Cooks"","block_context":{"text":"Kook Cooks","link":"https:\/\/benpollock.com\/brick\/category\/kook-cooks\/"},"img":{"alt_text":"Jar of pickles illustration from openclipart.org","src":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/picklesinajar-800px-255x300.png?resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/posts\/7221","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/comments?post=7221"}],"version-history":[{"count":11,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/posts\/7221\/revisions"}],"predecessor-version":[{"id":8273,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/posts\/7221\/revisions\/8273"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/media\/7220"}],"wp:attachment":[{"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/media?parent=7221"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/categories?post=7221"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/tags?post=7221"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}\n
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Notes<\/h2>\n\n\n\n
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