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Things that are making you happy*******food and drink edition****** - Page 170

post #2536 of 3050
that's one of the worst looking plates from you in a while. what is it?
post #2537 of 3050
Quote:
Originally Posted by Rambo View Post

that's one of the worst looking plates from you in a while. what is it?

Asparagus, mashed po-ta-toes, and a raw egg yolk, which I broke while garnishing with spring onions and asparagus shoots, but I took the picture anyway, damnit. It's delicious. I will make you a prettier looking one soon.
post #2538 of 3050
LpgzZTs.jpg
post #2539 of 3050
The Jerusalem cookbook just got here. Will be trying a few recipes soon.
post #2540 of 3050
Attended a pretty interesting lecture on Shakespeare and 17th-C recipe books. I'll spare you the details, but one topic that was super interesting was the way that these recipe books (and people's notes in them) suggest how experiments in cooking were taking part in a the new movement toward empirical science (recipes had to be replicated/tested, and notes like "it has been proven" were printed in the books or scribbled in by hand) and yet not fully participating in modern forms of knowledge verification. Also, it turns out that these recipe books all attribute the pleasure of recipes not to the tastiness of the food, but to testing out new techniques and knowledge.

And some interesting tidbits suggesting, really, that there's nothing new in cuisine: one 17th-C author suggests that you make fish-shaped cakes (or something like that) using an emulsifier made out of a sturgeon's bladder because the joke would be that you took one really big fish and made lots of little ones; the same author elsewhere suggests that you take a leg of lamb, cut out all the meat, fill it with some sort of custardy filling, and serve it because it is, in some vague sense, still leg of lamb.
post #2541 of 3050
Quote:
Originally Posted by erictheobscure View Post


one 17th-C author suggests that you make fish-shaped cakes (or something like that) using an emulsifier made out of a sturgeon's bladder because the joke would be that you took one really big fish and made lots of little ones; the same author elsewhere suggests that you take a leg of lamb, cut out all the meat, fill it with some sort of custardy filling, and serve it because it is, in some vague sense, still leg of lamb.

That's the funniest thing I've heard since your "Yankee his chain" joke.
post #2542 of 3050
Girl Scout cookie booth open this weekend in walking distance from my house AND on the way to church!
post #2543 of 3050
Quote:
Originally Posted by edinatlanta View Post

Girl Scout cookie booth open this weekend in walking distance from my house AND on the way to church!

So much sin, so little time.
post #2544 of 3050
Quote:
Originally Posted by edinatlanta View Post

Girl Scout cookie booth open this weekend in walking distance from my house AND on the way to church!

I thought you weren't allowed within 200 yards of teen girls, no?
post #2545 of 3050
Quote:
Originally Posted by harvey_birdman View Post

I thought you weren't allowed within 200 yards of teen girls, no?

Pre-teen is OK, though.
post #2546 of 3050
Quote:
Originally Posted by itsstillmatt View Post

Pre-teen is OK, though.

That one's really a gray area.
post #2547 of 3050
Quote:
Originally Posted by edinatlanta View Post

Are we a bunch of puerile school children, or a society dedicated to the discussion of food?
post #2548 of 3050
Quote:
Originally Posted by erictheobscure View Post


FWIW, I was actually just really stoked to find out about the website that listed all the sales locations. Already plowed through two boxes of of Savannah Smiles, haven't had Samoas or Thin Mints.
post #2549 of 3050
FWIW, I was just ribbing you for my pleasure.
post #2550 of 3050
Quote:
Originally Posted by erictheobscure View Post

Attended a pretty interesting lecture on Shakespeare and 17th-C recipe books. I'll spare you the details,
there's a really terrific book by anne willan called "the cookbook library" that addresses a lot of those old books. actually a lot of fun, very gossipy, but with great kitchen insight.
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