Songs About Food (but not buildings)

Mr B gave us a light (as in fluffy) assignment a few days ago to make a list of songs which are about food. The next night, as I was trying to fall asleep (and failing) I kept having “Songs about food” popping in my head. Finally, getting up at 4 a.m. before class, I tried to write all the ones I had come up with while also trying to fall into slumberland. I’m sure I missed a few.

I am also rather surprised how many of these food-themed songs I actually have in my iTunes library. Who’d a thunk!

For fun, I thought I’d share the list of songs I came up with (I’ll publish this post after we’ve done the class for it). The ones I already have are in colour, the others are some that popped into my head over the last couple of days. I then went online to find the recording date; seems a lot of food songs came out in the 60’s! I’m sure there are hundreds more food songs out there but I wanted to go with those I was able to think of myself, not just Google up someone else’s list. Surprisingly (or maybe not) much of the songs about food are from characters in play. I guess Top 40 stations aren’t so keen on that theme. Do they do food songs these days? Is hip hop and gangsta rap a good venue for food themes?

I also found songs fell into two different categories:

Songs About Food where the song is itself about the consumable such as “Worst Pies in London” from Sweeney Todd, where Mrs Lovett (Angela Lansbury) explains why her pie shop is doing poorly due to lack of available meat in 1785 London; video below. (I won’t get into the sad mess that was Mrs Lovett in Tim Burton’s recent film.)

http://www.youtube.com/watch?v=AW_ALL2ny2A

Songs with a Food Reference have merely a passing nod to a food or uses food as a colloquialism such as The Beatles’ “Honey Pie” used as a term of endearment or Dean Martin’s “That’s Amore” where he describes the moon as “a big pizza pie” but the song isn’t about pizza at all.

Note: There are no mentions of building in these songs (a 😉 nod to Talking Heads, for those of you old enough).

SONGS ABOUT FOOD

  • Food, Glorious Food! – Oliver! (1968)
  • Who Will Buy – Oliver! (1968)
  • Worst Pies in London – Mrs Lovett, Sweeney Todd (1979)
  • It’s Priest – Mrs Lovett, Sweeney Todd (1979)
  • It Couldn’t Please Me More (A Pineapple For Me) – Cabaret (1968)
  • Lemon Tree – Peter Paul & Mary (1961)
  • Toast – Streetband (1978)
  • Ain’t Nobody Here but Us Chickens – Louis Jordan (1946)
  • Candyman – Sammy Davis, Jr, Willy Wonka (1971)
  • Just a Spoonfull of Sugar – Mary Poppins (1962)
  • Mama Come Home – Ella Fitzgerald (1944) (baking cake and other motherly duties)
  • Animal Crackers – Shirley Temple (1935)
  • Ham and Eggs – Children’s song
  • Spam, Spam & Spam – Monty Python (1970) – the origin of the term for junk email
  • Shortnin’ Bread – Fats Waller (1941)
  • Yes We Have No Bananas – Spike Jones (1954)
  • If I Knew You Were Coming I’d Have Baked a Cake – Eileen Barton (1950)
  • Bread Bakin’ Blues – Dave Beede (2011)

SONGS WITH A FOOD REFERENCE (even if tenuous)

  • That’s Amore – Dean Martin (1953)
  • Sunshine, Lollipops – Leslie Gore (1965)
  • Life is Just a Bowl of Cherries – Rudy Vallée (1931)
  • Salt Peanuts – Dizzy Gillespie (1942)
  • Lady Marmalade – Patti Labelle (1974)
  • Honeycomb – Jimmy Rogers (1965)
  • Java Jive – Ink Spots (1940)
  • MacArthur Park – Richard Harris (1968)
  • Tea for Two – Ella Fitzgerald & Count Basie(1963)
  • Petootie Pie – Ella Fitzgerald (1948)
  • I’m Putting All My Eggs in One Basket – Ella Fitzgerald (1946)
  • Watermelon Weather – Perry Como (1957)
  • Blueberry Hill – Fats Domino (1952)
  • In Our Mountain Greenery – Mel Tormé (1964) (beans, beanery, coffee)
  • Feed Me! – Little Shop of Horrors (1982)
  • Don’t Sit Under the Apple Tree – Andrew Sisters (1942)
  • Tangerine – Sal Soul Orchestra (1977)
  • Sugar Pie Honey Bunch – The Four Tops (1965)
  • American Pie – Don MacLean (1970)
  • McArthur park – Richard Harris (1968) (melting cakes)
  • It’s a Marshmallow World – Bing Crosby (1950)
  • Sugar Sugar – The Archies (1969)
  • Do the Mashed Potato – James Brown (1959)
  • A Taste of Honey – Herb Alpert & the Tijuana Brass (1965) Album contains:

    • A Taste of Honey
    • Green Peppers
    • Tangerine
    • Bittersweet Samba
    • Lemon Tree
    • Whipped Cream
    • El Garbanzo
    • Ladyfingers
    • Butterball
    • Peanuts
    • Lollipops and Roses

     

  • Breakfast in America – Supertramp (1973)
  • Honey Pie – The Beatles (1968)
  • Glass Onion – The Beatles (1968)
    (refers to a monocle but close enough) 
  • Strawberry Fields – The Beatles (1967)
  • Brown Sugar – Rolling Stone (1971)
  • My Boy Lollipop – Millie Small (1962)
  • Popcorn – Hot Butter (1972)
  • I Want a Little Sugar in my Bowl – Nina Simone (1967)
  • Tossed Salad and Scrambled Eggs – Kelsey Grammer, Frasier theme song (1993)

Can you think of more food songs, without doing a Google search? Check your music library and see if you’re already hoarding several food songs unknowingly.  Add yours in the comments below!

Professional Baking Course: Week Three

A few of the products we pumped out each day for the caf

This week at the Culinary Institue of Vancouver Island, we entered into week three of the Professional Baking course which meant getting closer to full steam production BUT at the same time, still learning many of the steps and methods required to actually produce the baked goods required by the University’s hungry students.

As such, the pace had been cranked up somewhat and photo-time was set aside in order to focus more on learning what we needed to do. Therefore the photos for this entry all come from Friday’s bake, although some of these products were being made all week.

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Convert & Scale a Recipe

Recently, new member Beckamojo over on the Mellow Bakers enquired about getting a white sandwich bread recipe to use in her 13 in x 5 in x 5 in Pullman pan.  She was having a few issues with her trials at making a Pain de Mie from a US (cups-based) recipe including not knowing how much dough she needed for her large Pullman. Jacqueline, another Mellow Baker, asked if Becka had digital scales so she could be more precise than her original use of cups for measuring. We would also need to look at proofing times and make sure her process didn’t end up with over-proofed dough.

I did a little hunting and this is what I suggested:

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Professional Baking Course: Week Two

Coming back from the long Labour Day weekend, our baking class began at 9 a.m. so we were past the early morning bake. After a little ‘theory’ class time where we went through some quick tests (health and safety, etc.) and laying out in general what the year would cover, we then went into the kitchen and basically oriented ourselves a little more on important things like:

Where’s the salt (not where you’d think)? How many refrigerators are there and what are they each for? How many things can you do at once (mix thing A while watching thing B bake and putting things C on trays) and not mess any up? Where’s the parchment paper? Where do you put wet canisters?

None of it earth shattering in importance but you still need to know these minor kitchen details. AND they’ll be entirely different when you work in another kitchen.

Apologies again as I didn’t take photos each day. The first two are all text but the last two are crammed with pics.

What we’ve made: MONDAY, our class was split up into small teams of three and our group mixed up a huge batch of bran raisin muffin batter. It was a LOT wetter than you’d expect a muffin batter to be. However, as it sits overnight, the bran soaks up a lot of the moisture and by morning, when the muffins are scooped into the pans and baked, it has solidified a fair bit.

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Liquid vs Stiff Starter: Do I need both?

Which type of starter will be most beneficial?

The question of stiff vs liquid starter has recently been bought up here on Yumarama and since it was discussed over on Mellow Bakers previously previously, I thought it wouldn’t hurt to carry that conversation across to the blog as well.

BREAD2AngleSomeone recently asked what the point was between using stiff and liquid levain, specifically in Jeffery Hamelman’s book BREAD. I pondered and, in effect, could not come up with a solid answer for myself, primarily because I haven’t really dabbled with a stiff starter very much. But still, why DOES Jeffrey ask for a stiff starter here or a liquid (he prefers 125%) there? In other words, what are the benefits of each, in his view?

So I figured I’d go to the source and ask.

Hi Jeffrey,

Someone recently brought up a question I was a little confused about and figured I’d go to the source to see about an explanation.

Continue reading “Liquid vs Stiff Starter: Do I need both?”