The 3rd entry in my condiment …

The 3rd entry in my condiment series @hilobrow is…well it’s complicated: http://bit.ly/97ZeIF

More Old Beer

Goya Bouillon has MSG, autolyz…

Goya Bouillon has MSG, autolyzed yeast AND hydrolyzed protein – an #umami triple header! (really just MSG from 3 directions but…)

Is that umami in your pocket o…

Is that umami in your pocket or are you just happy? Part 2 of my history of condiments @hilobrow http://bit.ly/cvMacn

Salmon with a little Italian Sauce from Soupers de la Cour (1755)

Soupers de la Cour, by Menon, is the last major pre-revolutionary cookbook, and though it doesn’t have the over the top, debauched, pyrotechnics of Le Cuisinier Gascon, its solid, well thought out recipes are more indicative of the state of haute cuisine (Menon wasn’t himself a snob though, he had already written La Cuisiniere bourgeoise [...]

Old Beer – Images from The Hop Farmer (1838)

I’ve come into a few 19th century brewing books – here are images from the first of them, including some nice, hand colored (er, coloured) plates: E.J. Lance’s The Hop Farmer, 1838.

Sometimes important advances i…

Sometimes important advances in cuisine take millenia: Deep fried beer! Go, Texas! http://bit.ly/9Wtx5D via @elizmccracken

Chile Sauce Recipe found in 1836 cookbook

I found this recipe for chile sauce inside my well-used copy of The New England Cookbook or Young Housekeeper’s Guide (New Haven, 1836). You’ll notice the recipe calls for two “sweet” spices (and sugar – though not human flesh), cloves and cinnamon, as well as two cups of vinegar (which seems like a lot of [...]

RT @Awl Condiments! The Exciti…

RT @Awl Condiments! The Exciting Story of Our Best Friends (And Worst Nightmare) — http://www.theawl.com/?p=52300

My first in a series of posts …

My first in a series of posts on condiments (with graphs!) @hilobrow http://hilobrow.com/2010/09/07/de-condimentis-1/