Love this, Jolene! The Pullman pan is my fave/only loaf pan, and all of the pan-bread recipes in my book will use it (lid off, mostly, but with instructions for doing it lid-on). For those who are interested, the much-improved shokupain de mie from my upcoming book will be released on Serious Eats in the next week or so (it's just called shokupan there).
As always, your pictures, storytelling and writing are astonishing, Jolene! I bought a Pullman pan some time ago, but didn’t think to consider its fascinating history, so thanks for pulling on that particular thread and educating all of us. And after seeing and sampling shokupan everywhere in Japan, I can’t wait to try making it in my too-long neglected pan. Then maybe some of that yummy-looking French toast!🍞
The Pullman menu ("raw tomatoes!") and the TOAST....As a gluten-free person, I ache for good bread constantly...but you've inspired me to get my own loaf pan. I adore you Jolene...you always make me hungry for MORE. xx
Loved the information about the Pullman bread pans. Pullman features quite a bit in my work and writing but I never would have known about this interesting tidbit without your post. Thanks! Looking forward to the continuation in May.
My ridiculously large cake tin collection is missing a Pullman pan which I will now have to remedy. I love the history and that menu! Thanks for a very informative read.
Glad Substack put this in my feed to enjoy this morning!
The Illinois Railroad Museum had a really neat exhibit last summer (I think?) about dining cars and focused primarily on the tableware and serving of the food. It was really cool to see the different place settings for various rail lines and the expectations of service. Some of them were fancier than our weeknight meal setup!
Hello, Jolene. Thank you for your interest and question. I'm writing a historical narrative about my great-grandfather who was a prominent, often controversial, building contractor in Chicago from 1882-1913. As you know, Pullman played a significant role in the development and order of the city after the Great Fire. Pullman's perfectly designed loaf pans reflect his perfectly designed, state-of-the-art town for his workers (for a price of course). He also maintained strict control over the laborers hence they not get messed up in strikes against the company. The tactics he used to keep his workers in line were different than my great-grandfather who hired nonunion men when fights with the unions erupted. They both worked at a fascinating time in the history of Chicago dealing with some of the same labor issues.
I'm looking forward to learning more from your upcoming post regarding Pullman.
i'm in love with the soft-boiled egg and Pullman soldiers. and that menu! I want the water crackers with preserves and cream. i'm fascinated by the "beef tea." i do not want cold baked beans. but I will take some steaming hot corned beef hash with a side of raw tomatoes ; )
Oh, Jolene! The French toast.....if only your cutting board could talk! I'm going to begin a search for the pullman pan...I think my husband's mother had one; but it's long gone. What an interesting story this pan has! ❤️
The most expensive dish on the menu was chicken Marengo! I always wondered what to do with the pan lid. Apparently you bake it like that, closed? I don’t know why it surprises me.
One of my grandmothers used such a pan and her bread looked exact. This taste not to find in a store for sure. Thank you for such a lovely story and history. Thank you!
Well, now I'm wondering, as I do with many intriguing things in your photos: where did you get the pan?
Love this, Jolene! The Pullman pan is my fave/only loaf pan, and all of the pan-bread recipes in my book will use it (lid off, mostly, but with instructions for doing it lid-on). For those who are interested, the much-improved shokupain de mie from my upcoming book will be released on Serious Eats in the next week or so (it's just called shokupan there).
Yes, kitchen tools do. I have several from 3 generations back on both sides of the family. Each was an excellent cook with what they had on hand.
Have you been down to the Pullman Monument and museum in Pullman?? It's great -- highly recommend.
As always, your pictures, storytelling and writing are astonishing, Jolene! I bought a Pullman pan some time ago, but didn’t think to consider its fascinating history, so thanks for pulling on that particular thread and educating all of us. And after seeing and sampling shokupan everywhere in Japan, I can’t wait to try making it in my too-long neglected pan. Then maybe some of that yummy-looking French toast!🍞
The Pullman menu ("raw tomatoes!") and the TOAST....As a gluten-free person, I ache for good bread constantly...but you've inspired me to get my own loaf pan. I adore you Jolene...you always make me hungry for MORE. xx
Loved the information about the Pullman bread pans. Pullman features quite a bit in my work and writing but I never would have known about this interesting tidbit without your post. Thanks! Looking forward to the continuation in May.
My ridiculously large cake tin collection is missing a Pullman pan which I will now have to remedy. I love the history and that menu! Thanks for a very informative read.
Glad Substack put this in my feed to enjoy this morning!
The Illinois Railroad Museum had a really neat exhibit last summer (I think?) about dining cars and focused primarily on the tableware and serving of the food. It was really cool to see the different place settings for various rail lines and the expectations of service. Some of them were fancier than our weeknight meal setup!
Oh, Jolene--You are a national treasure! Really. Love, Jamie
Hello, Jolene. Thank you for your interest and question. I'm writing a historical narrative about my great-grandfather who was a prominent, often controversial, building contractor in Chicago from 1882-1913. As you know, Pullman played a significant role in the development and order of the city after the Great Fire. Pullman's perfectly designed loaf pans reflect his perfectly designed, state-of-the-art town for his workers (for a price of course). He also maintained strict control over the laborers hence they not get messed up in strikes against the company. The tactics he used to keep his workers in line were different than my great-grandfather who hired nonunion men when fights with the unions erupted. They both worked at a fascinating time in the history of Chicago dealing with some of the same labor issues.
I'm looking forward to learning more from your upcoming post regarding Pullman.
i'm in love with the soft-boiled egg and Pullman soldiers. and that menu! I want the water crackers with preserves and cream. i'm fascinated by the "beef tea." i do not want cold baked beans. but I will take some steaming hot corned beef hash with a side of raw tomatoes ; )
Oh, Jolene! The French toast.....if only your cutting board could talk! I'm going to begin a search for the pullman pan...I think my husband's mother had one; but it's long gone. What an interesting story this pan has! ❤️
The most expensive dish on the menu was chicken Marengo! I always wondered what to do with the pan lid. Apparently you bake it like that, closed? I don’t know why it surprises me.
One of my grandmothers used such a pan and her bread looked exact. This taste not to find in a store for sure. Thank you for such a lovely story and history. Thank you!
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This was fascinating!! Pullman history is so interesting and I love this little slice (oooh an unintended bread pun!!).