A Harte Appetite

Every Tuesday at 7:42 a.m. and 5:18 p.m., Tom Harte shares a few thoughts on food and shares recipes. 

A founder of “My Daddy’s Cheesecake,” a bakery/café in Cape Girardeau, a  food columnist for The Southeast Missourian, and a cookbook author, he also blends his passion for food with his passion for classical music in his daily program, The Caffe Concerto.

Ways to Connect

flickr user Alachua County (https://creativecommons.org/licenses/by/2.0/)

I wish I could be as productive in my free time as Robert Wang.  Laid off from the very software company he had co-founded, he didn’t loaf, but, rather, turned his attention toward a problem he had not formerly had time to consider:  how to feed his family healthy meals, as opposed to fast food and carryout, even when he had little time to cook.  Wang, a Ph.D. in computer science, got together with a couple of other telecom engineers and spent a year and a half and $300,000 in life savings working on the project.

flickr user Daniella Segura (https://creativecommons.org/licenses/by/2.0/legalcode)

It is not true, as the humor website Cracked satirically suggests, that oatmeal was invented by a research scientist at Britain's Royal Academy of Adhesives and Sealants during an experiment in search of new forms of industrial glue. But if your idea of oatmeal is the pasty variety made in a microwave from a packet, the story can seem plausible.

In Scotland they know better. Their oatmeal, or porridge, is a hallowed dish, celebrated every year at the World Porridge Making Championship in the village of Carrbridge.

flickr user Dan Costin (https://creativecommons.org/licenses/by/2.0/legalcode)

The non-violent overthrow of Czechoslovakia's communist government in 1999 was called the Velvet Revolution; growing up in St. Louis, the preferred ice cream of my youth was called Velvet Freeze; and the late crooner Mel Torme was called the Velvet Fog (or to those who weren't fans, the Velvet Frog.)

But to me the most deserving object of the designation "velvet" is red velvet cake -- a rich relative of devil's food cake only with a distinctive red color and frosted with white icing for contrast.

Gail/Flickr, License: https://creativecommons.org/licenses/by/2.0/legalcode

What’s the most dangerous cake in the world?  Some say wedding cake, but a better answer, I think, is mug cake.

flickr user Takeshi Kuboki (https://creativecommons.org/licenses/by/2.0/)

Recently the leader of the choir in a small church learned firsthand how much difference one letter in a word can make when he spotted in the church bulletin this notice: "The choir director invites any members of the congregation who enjoy sinning to join the choir."

In the culinary world one letter can also make a big difference. Take, for example, the distinction between macaroon and macaron. Though identical words except for one extra letter "o," the confections they refer to couldn't be more dissimilar.

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