The whole #foodforthinkers week in one place: @nicolatwilley http://bit.ly/fzIoNA
An interesting period in Italian cuisine – Italy was undergoing a painful series of events leading towards complete unification. Most of Italy was rolled up in il Risorgimento in 1861, though Venetia wasn’t added until the Third War of Independence in 1866 when it was ceded from Austria. Beginning during this period, a national cuisine [...]
Made too much marzipan – anyone need any?
COD WITH EGGS: Make a sauce from eggs, parsley, garlic, and breadcrumbs; once it is cooked, stir into the sauce, cod pieces and fry in butter. Is it possible for a recipe to be too simple? I bought the parsley for this – which would have looked LOVELY – and left them in the refrigerator. [...]
Marmalade of Eggs the Jews Way: TAKE the yolks of twenty four egg,s beat them for an hour, clarify one pound of the best moist sugar, four spoonfuls of orange flower water, one ounce of blanched and pounded almonds, stir all together over a very slow charcoal fire, keeping stirring it all the while one [...]
Great, sybaritic post on restaurant reviewing and the meal that ended it; http://bit.ly/gjW0pn @stevesilberman #foodforthinkers
Cookbooks, Aztecs, and mashed potatoes http://bit.ly/f9WLS2 #foodforthinkers @GoodfoodHQ @HILOBROW
Finishing up my contribution Mashed potatoes & nixtamalization to #foodforthinkers @hilobrow @goodfoodHQ, @nicolatwilley,
Just got back from @thehavenjp – home made haggis, beef & ale pie, stout, pow!
The conclusion of my epic 3 part series on vinegar – Sugar of Lead, Balsamic, Fish heads, more! @HILOBROW http://bit.ly/h46AAF