failures
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 [...]
Salt Cod is Usually Delicious
I’m a big salt cod proponent – it’s semi-cheap (once you factor in how you’re not paying for the water), much tastier than normal fish because the drying process concentrates the flavors, and it keeps forever. So, this recipe seemed like it would be a simple, pleasant success. It wasn’t a train wreck, but… This [...]
Mortreux and a Pie
Originally published for “Eating Chaucer”, Mortreux is a definite one-off dish: Amusing, charming in its way, but not exactly screaming to be revisited. The pie, on the other hand, is genius and worthy of a place in any pie repertoire. Mortreux, as expected, was somewhat simpler to make than blank manger but more of a [...]
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