Archive for April, 2011
@MatthewBattles brilliantly br…
@MatthewBattles brilliantly broasts a food tale in fat rendered from reality’s ample thighs http://bit.ly/gcGYGq @HILOBROW
Mid 17th century English medic…
Mid 17th century English medicine was definitely more delicious than the mid 17th century food.
A 1703 Flemish Cookery Book
I recently acquired a Belgian manuscript recipe book dated 1703 – there’s a long French section on varnishes, paints, fireworks (!), but the cookery section is all in Flemish and mijn Vlaamse zuigt, as they say in Flanders. I’ll be poking through this when I get a chance, because I’d love to make some of [...]
@tuckercummings Everything is …
@tuckercummings Everything is better as a fritter anyway – especially fried in butter!
@tuckercummings Zut! I missed …
@tuckercummings Zut! I missed this – what did you have? Moon cheese? Poulet volante? Borscht in squeeze bags? I must know!
It was my envisioning of Meaux…
It was my envisioning of Meaux though – the recipe has been secret for 400 years. Crazy Pommerys.
Meaux mustard beat Dijon in a …
Meaux mustard beat Dijon in a “blind” (they looked +- identical) taste test: herbs trumped verjuice for mellowing the bitter seed.
Turtledoves, spit roasted cros…
Turtledoves, spit roasted crosswise #ediblebuffon http://twitpic.com/4irq9u
Two ways to roast a peacock #e…
Two ways to roast a peacock #ediblebuffon http://twitpic.com/4idvh5
Hand colored giraffe, w/ recip…
Hand colored giraffe, w/ recipe. #ediblebuffon http://twitpic.com/4hyjcw
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