“Cruelty apparently takes its name from cruditas” – Thomas Aquinas, jumping to conclusions again.
In 1756, the Duc de Richelieu (great-great nephew of the Cardinal), supported by 12 ships of the line under Roland-Michel Barrin de La Galissonière, the governor of New France, succeeded in wresting the recipe for what we now know as “mayonnaise” from 2,800 British troops dug in at the Port of Mahon, Minorca. It’s probable [...]
I talk about the dangers of emulsification today at hilobrow.com http://bit.ly/cCxr4Q
Mayonnaise? We’ll see about that.
Hand rolled couscous after a week in the fridge? Still delicious. We’ll try sun drying them next time there’s an appropriate sun.
So I found out that couscous dates back at least to the 13th century where it appears in an anonymous Andalusian cookbook (a terrific pro bono translation of which is online) and was impressed. Impressed because couscous seems so modern, subtle, and fragile, and because this means it pre-dated pasta in Europe (Marco Polo returned [...]
It’s basically a beer batter with apples – I used a bit of saffron for color and added a touch of active dry yeast to a 1/4 cup of warmed beer to make sure that it would rise enough. You can also make the batter the night before and it will usually rise a bit. [...]
In search of ancient broasting techniques, the iron age henny penny http://www.hennypenny.com/
Funny/scary/amazing OuCuiPo menu from Drunkenboat issue 8 http://bit.ly/xTPl6
Interesting oucuipo article on restraints and cookery http://bit.ly/9UGYbx