Tom Nealon
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
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 [...]
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