I looked it up - it was started in 1941 and in
WWII had 6000 graduates in Japanese, so there was
a substantial if not ample supply of expertise.
Undoubtedly supplimented by Japanese-American. Hawaii contributed a good number of them to the military as I understand.
All but a few (I believe two) of the graduates
were Japanese-American.
Just the simple fact of being captured was
necessary and sufficient for that condition.
Whose camp?
TBH, I don't know any more details than the above.
Doesn't matter. Being a prisoner in a camp is
hardly a badge of dishonor in itself.
A lot of cultural stuff - we're living in a
largely Germanic-based culture that has spent
much effort trying to escape that fact.
As in the attempts during the WWs to change sauerkraut to victory or
liberty cabbage?
Should have been "chemical warfare cabbage."
Reminds me (I forget if I've said this here) of the
city of Berlin, New Hampshire, which was encouraged to
change its name during WWI, but the city fathers
refused to do so; during WWII a POW camp for German
prisoners was established there, with notably lax
security, the reason becoming obvious when some
soldiers made a successful escape, only to show up
begging to be taken back into custody, because they
couldn't cope with the forbiddingness of the climate.
Similar silly phenomenon - Freedom fries.
Pretty much. The red-check tablecloth and Chianti
bottles hanging from the ceiling made an agreeable
nostalgic effect as well.
Cheesy effect? (G)
Indeed, but comforting in its way.
Probably so. Generally the Italian places we go to are a step or two
above that sort of decor.
Being not that much of a visual person, I didn't
mind the decor at all.
Title: Marinara Sauce
Somewhat different than what I make but not too bad looking. I usually
don't use onions or carrots, do use oregano, basil and parsley as my MIL taught me.
I've had marinara without onions or carrots, and
if sugar is added as a substitute, the sauce is
too sweet and bland; if not, it's too sharp and
tomatoey.
Flourless Chocolate Cake
categories: KfP, dessert
yield: 12 to 14 servings
1 lb unsalted butter
Almond flour or matzah meal for dusting the pan
12 oz dark chocolate
4 oz bitter (or unsweetened) chocolate
3 1/2 oz milk chocolate with cappuccino filling
- (look for Perugina or Ritter)
8 large eggs
1 c plus 2 Tb granulated sugar
4 Tb espresso powder
- dissolved in 1 c boiling water
8 lg eggs
Confectioners' sugar, for serving
Whipped cream, for serving
Sliced strawberries or other fruit for decorating
Preheat the oven to 350F.
Butter and flour a 10" springform pan, and line
the bottom with parchment paper. Set the pan on a
square of heavy-duty aluminum foil, and bring the
foil up around the sides of the pan. Set aside.
Combine the butter and chocolates in a large
heatproof bowl, set over a pan of simmering water
and melt over medium heat, whisking until smooth.
Transfer to a heatproof measuring cup.
In the bowl of an electric mixer with the paddle
attachment, beat the eggs and granulated sugar for
5 min at medium-high speed. With the mixer running,
pour in the espresso and beat until blended. Add
the butter-chocolate mixture, beating until blended.
Pour the batter into the prepared pan and bake for
55 min. (The cake will crack around the rim.) Remove
from the oven and cool on a wire rack for 20 min.
Cover with plastic wrap or aluminum foil, and
refrigerate for at least 30 min. It freezes well.
Twelve to 24 hr before serving, take the cake out of
the refrigerator. Remove the sides of the pan, slide
a metal spatula under the parchment paper and slide
the cake onto a serving plate.
Decorate with the strawberries or other fruit.
Sprinkle with the confectioners' sugar and/or serve
with the whipped cream.
onthechocolatetrail.org
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