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Friday, 14 September 2018
quote [ They were the ancestors of the modern diner. ]
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Thursday, 6 September 2018
quote [ Their popularity made for some bloody turf wars. ]
Remember we stopped for tamales last time?
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Wednesday, 5 September 2018
quote [ Analysis of fatty residue in pottery from the Dalmatian Coast of Croatia revealed evidence of fermented dairy products?soft cheeses and yogurts?from about 7,200 years ago. "This pushes back cheese-making by 4,000 years," said Sarah B. McClure, associate cheese professor of cheese anthropology. ]
In the beginning, there was cheese...
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Saturday, 18 August 2018
quote [ How vanilla became one of the world's most expensive - and dangerous - ingredients ]
Up on high where the wild foam vanilla baths flow
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Tuesday, 7 August 2018
quote [ You?ll never look at blueberry jam the same way again. ]
Blueberry, very blue
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Give Directly -
This charity helps with what the extremely poor need. Money.
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Friday, 27 July 2018
quote [ The Italian fish sauce?colatura?is made from anchovies and literally adds the Mediterranean into the famously healthy Mediterranean diet. So many good things, however, have a downside. ]
Spreads it around with anchovies
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Thursday, 19 July 2018
quote [ Using a round-ended knife and not having a fork, one would either have made considerable use of the fingers conveying solid foods to the mouth or made do with the spoon. This raises and interesting, if not conjectural, point. Americans often comment that Europeans use their forks ?upside down.? ]
Intercontinental dining manners.
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quote [ The center has spread spicy knowledge for decades. ]
Now I put the pepper on my tongue
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Wednesday, 18 July 2018
quote [ Butchers are an integral part of French life, and are known for carefully sourcing their meat. But now some are being targeted by extreme vegans who use vandalism to draw attention to their cause. ]
Foobar was concerned about militant vegans. I think this fits that description more.
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Saturday, 14 July 2018
quote [ Flour Treatise - Non frames ]
Exact US equivalents for European flours do not exist. Different categories are used in each country as universally accepted nomenclature does not exist in this field. A clear and concise description of the differences in flour in France and the US can be found in a text authored by Bilheux, Escoffier, Herve, and Pouradier (2). The discussion lends itself as much to the description of the characteristics of Italian flour as to French.
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