Archive for March, 2011
Had a great turkey dish last w…
Had a great turkey dish last week in the Yucutan – Turkey in Black Chile sauce; turkey is buried, pibil style.
The First English Curry Recipe
Hannah Glasse’s enormously successful 1747 cookbook contained the first curry recipe to appear in an English cookbook. It didn’t make a notable splash in the moment, but 264 years later, curry is far and away the most popular dish on that flavor starved island, and the English and curry are inextricably linked. My copy of [...]
Southern Food & Beverage Libra…
Southern Food & Beverage Library via @finebooks http://goo.gl/fb/4gwKO
The Gastronomic Library at Aca…
The Gastronomic Library at Academia Barilla http://www.academiabarilla.com/academia/digital-gastronomic-library/default.aspx
Marzipan: It’s out there
Marzipan recipes have been around, and essentially unchanged for 1000 years – an ancient version is in Al-Baghdadi’s Kitab al-Tabikh or “Book of Dishes”. Crush almonds, add sugar, egg whites – I also added a little cream of tartar (Potassium bitartrate – which forms in wine casks during fermentation) which increases the heat tolerance of [...]
Butter
I made cultured butter as preparation for my De Condimentis entry at hilobrow. To get the culture going, I needed unpasteurized milk which I sourced from Lawton’s in Foxboro. It wasn’t the creamiest, but I gather that can be a problem in winter. It was a lovely yellow which, they say, is a sign that [...]
I explain why butter is un-Ame…
I explain why butter is un-American @HILOBROW http://hilobrow.com/2011/03/06/de-condimentis-10-butter/
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