10 August 1937 - ELECTRIC GUITARS GET THEIR START IN HAWAIIAN-MUSIC
CRAZE: America's love affair with exotic Hawaiian music gives musician
George Beauchamp a reason to turn up the volume, as acoustic guitars
just aren't loud enough to please large crowds. He receives a patent on
his 'Frying Pan,' a cast-aluminum guitar with amplifying electric
pickups, which he had created in 1931.

The Rickenbacker Electro A-22, nicknamed the "Frying Pan" is the first
electric lap steel guitar. Developed in 1931/1932, it received its
patent in August 1937. A previous attempt, the Stromberg companyrCys transducer-based "Stromberg Electro", was introduced in 1928. It used a "vibration-transfer rod" from the instrument's sounding board attached
to magnets inside the guitar, and was not successful. George Beauchamp
created the "Fry-Pan" in 1931, and it was subsequently manufactured by Rickenbacker Electro. The instrument gained its nickname because its
circular body and long neck make it resemble a frying pan.

It was designed to capitalize on the popularity of Hawaiian music in the
1930s. The instrument was made of cast aluminum, and featured a pickup
that incorporated a pair of horseshoe magnets that arched over the
strings. Beauchamp and machinist Adolph Rickenbacker began selling the
guitar in 1932, but Beauchamp was not awarded a paten for his idea
until 1937, which allowed other guitar companies to produce electric
guitars in the same period.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hawaii-Style Garlic Shrimp
Categories: Seafood, Vegetables, Citrus, Chilies
Yield: 2 servings

3/4 lb Shell-on jumbo shrimp;
- deveined
2 tb Mochiko (sweet rice flour)
- or A-P flour
1 tb Smoked paprika
1 ts Ground cayenne
1 ts Kosher salt
1/4 c Unsalted butter
1 Head of garlic; cloves
- minced
1 tb Olive oil; more as needed
1 Lemon
Cooked rice; to serve

Pat the shrimp dry. Combine the mochiko, paprika,
cayenne and salt in a large bowl. Add the shrimp, toss
to coat and set aside.

In a large skillet, melt the butter over medium heat.
Add the garlic and cook, stirring frequently, until
toasty and golden brown, 2 to 3 minutes. Pour the butter
and garlic into a small bowl.

Return the skillet to medium heat and add the olive oil.
Once the oil is warm, add the shrimp in a single layer.
(Do this in two batches if needed.) Cook the shrimp for
about 2 minutes on each side, until crackly and browned,
adding oil if the pan dries out.

Pour the garlic butter back into the skillet (and if you
cooked the shrimp in batches, return the first batch).
Toss until the shrimp is glossy. Cook for another
minute.

Put the shrimp on a platter and squeeze lemon all over.
Eat the shrimp (peeled or with their shells) with rice.

Recipe from: Kathy YL Chan

Adapted by: Ligaya Mishan

Yield: 2 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

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... Not all questions worth asking have answers...
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21 September 1937 - 'THE HOBBIT' IS PUBLISHED IN LONDON: J.R.R. Tolkien's new novel 'The Hobbit' is published in London, and will sell out fast as the Oxford professor's tale proves a hit with readers and critics alike. Publishers request a sequel, and more than a decade later
'The Lord of the Rings will be delivered.

It was published in 1937 to wide critical acclaim, being nominated for the Carnegie Medal and awarded a prize from the New York Herald Tribune for best juvenile fiction. The book is recognized as a classic in children's literature, and is one of the best-selling books of all time with over 100 million copies sold.

The Hobbit is set in Middle-earth and follows home-loving Bilbo Baggins, the hobbit of the title, who joins the wizard Gandalf and thirteen dwarves that make up Thorin Oakenshield's Company, on a quest to reclaim the dwarves' home and treasure from the dragon Smaug. Bilbo's journey takes him from his peaceful rural surroundings into more sinister territory.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sam's Hobbit Stew
Categories: Game, Vegetables, Potatoes, Herbs, Grains
Yield: 4 servings

8 oz Boneless rabbit tenderloin
2 Carrots; chopped
2 Parsnips; chopped
5 Mushrooms; sliced
1 Shallot; diced
4 Gold or red skin potatoes;
- chopped, skin on
3 c Chicken or vegetable broth
1/2 tb Salt from the Shire; mix
- ratio: 1 part Italian
- seasoning, 4 parts salt
1/4 c Barley
2 tb Butter
8 oz Ale or white wine

In a cast iron Dutch oven over medium high heat, melt
the butter until frothy. Stir in the carrots, parsnips,
mushrooms, shallots and potatoes. Saute until the onions
are just starting to soften and the potatoes are
beginning to brown, about 10 minutes. Season with salt
from the Shire, to taste.

Move the veggies to the sides of the pot, exposing the
bottom in the center. Add the rabbit and sear, stirring
it into the veggies as it cooks. Season lightly with
salt.

Sprinkle the flour over the top of the rabbit and veggie
mix. Stir until everything is evenly coated in clumpy
flour. Cook the flour down until browned lightly, about
2-3 minutes.

Deglaze the pot with the ale, scraping up the browned
bits on the bottom as you stir. Bring to a simmer. When
about half of the liquid has cooked off, about 10
minutes, add the barley..

Bring the stew to a light simmer. Add the chicken broth
to the pot and stir. Bring the stew back to a simmer and
add in the bay leaves.

Simmer on a low to medium low for about 45 minutes,
until the barley has doubled in size and is tender.

Remove the bay leaves from the pot and discard. Serve
the stew with lembas bread and enjoy.

RECIPE FROM: https://thestarvingchefblog.com

Uncle Dirty Dave's Archives

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... Men are the best bakers. We're not afraid of fat, sugar & white flour

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