Guess the 4 zzinis that make up tetrazzini and win a cruditas t-shirt (er, when we have t-shirts)
This, of course, leads us back to the navel question, but that’s outside my bailiwick.
All navel oranges derive from a single mutant from a monastery orchard; Brazil, 1820.
Bartolomeo Scappi is the second, after Maestro Martino di Como, of the great Italian Renaissance cooks (though it can be argued that Scappi was the first to make a break with medieval cookery dogma). He was the personal chef for two popes, and assembled his Opera to instruct his apprentices in their work. His cookbook [...]
There are recipes that survive and evolve over the years – blankmange goes from being a chicken/rice version of oatmeal, to a sauce for chicken, to, over the centuries, an almond custard; recipes that become extinct as the forces of superior techniques and fashion weed them out of cook books like eel pie, lamprey turnovers, [...]
Written sometime in the middle of the 14th century, The Book of Sent Soví is one of the earliest records of Catalan cuisine. Bird Turnovers: Si vols fer panades d’aucells o de perdius ab ceba, pren una ceba, la pus gran que tròpies, e mit-la dins, segons que vijares te serà; e mit-hi los ocells [...]
This was one of the last Eating Chaucer dishes and was served at the Pazzo Books arrivederci Roslindale party. For many a pastee hastow laten blood and many a Jakke of Dovere hastow sold That hath been twice hoot and twice cold Prologue to the Cokes tale Cooks would let blood out of pies – [...]
Kürtőskalács (the sine qua non of these cakes) was originally made on chimney pipes! Thanks @mbattles who wins first cake off the pipes!
You could do a corn dog like this! RT @mbattles in Hungary, Kürtöskalács, made with dough not batter—on rolling pins! http://bit.ly/7wN0Gk
http://twitpic.com/qbpej – In Lithuania it’s spiky (and often gigantic) and called Šakotis