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An Oddly Well-Timed Passing
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Wednesday, November 23, 2005
11:36:00 AM EST
Hearing Nothing at the moment
As you enjoy your holiday repast tomorrow, spare a moment to remember Ruth M. Siems, who passed away earlier this month. Why should you remember her? She invented Stove Top Stuffing:
The secret lay in the crumb size. If the dried bread crumb is too small, adding water to it makes a soggy mass; too large, and the result is gravel. In other words, as the patent explains, "The nature of the cell structure and overall texture of the dried bread crumb employed in this invention is of great importance if a stuffing which will hydrate in a matter of minutes to the proper texture and mouthfeel is to be prepared."
A member of the research and development staff at General Foods, Ms. Siems was instrumental, her sister Suzanne Porter said, in arriving at the precise crumb dimensions - about the size of a pencil eraser.
As a mark of just how deeply inscribed on the American palate Ms. Siems's stuffing has become, there are several recipes, available on the Internet, that promise to reproduce the taste of Stove Top from scratch, using fresh ingredients.
Uh, wouldn't it just be easier to buy the stuff(ing)? In any event, thanks, Ms. Siems. I'll think of you when I'm having some of your invention tomorrow.
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11:36:00 AM EST
Hearing Nothing at the moment
An Oddly Well-Timed Passing
As you enjoy your holiday repast tomorrow, spare a moment to remember Ruth M. Siems, who passed away earlier this month. Why should you remember her? She invented Stove Top Stuffing:
The secret lay in the crumb size. If the dried bread crumb is too small, adding water to it makes a soggy mass; too large, and the result is gravel. In other words, as the patent explains, "The nature of the cell structure and overall texture of the dried bread crumb employed in this invention is of great importance if a stuffing which will hydrate in a matter of minutes to the proper texture and mouthfeel is to be prepared."
A member of the research and development staff at General Foods, Ms. Siems was instrumental, her sister Suzanne Porter said, in arriving at the precise crumb dimensions - about the size of a pencil eraser.
As a mark of just how deeply inscribed on the American palate Ms. Siems's stuffing has become, there are several recipes, available on the Internet, that promise to reproduce the taste of Stove Top from scratch, using fresh ingredients.
Uh, wouldn't it just be easier to buy the stuff(ing)? In any event, thanks, Ms. Siems. I'll think of you when I'm having some of your invention tomorrow.
Written by johnmscalzi Blog about this entry |
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This entry has 10 comments: (Add your own)
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This is sad news... Very odd, and ironic that she should pass away this time of year when boxes of Stove Top will be sold by the millions....(by one get one free at Safeway) I guess it is appropriate..and Ruth wouldn't have it any other way. I will say however that I tried a new receipe with Stove Top, and it didn't favor well at the dinner table last night...oh well. Julie :0
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Have a wonderful Thanksgiving holiday!
~Dona
http://journals.aol.com/delela1/BlueSkiesandGentleBreezes -
sheesh! I meant "she"! sorry!
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May we be well remembered John!
natalie
11/24/05 2:58 AM
I love my Mom's homemade
in the turkey stuffing the best :)