“This has happened to me once before, while preparing moose face.”

Food historian Ivan Day has discovered what is believed to be the first recipe for ice cream, written in a manuscript by Lady Anne Fanshawe of England. Dating to c. 1665, she flavors her ice cream with mace, orangeflower water, or ambergris.Ambergris is an “intestinal slurry,” believed to be a ball of muscus-covered, indigestible squid beaks. This mass is ejected into the oceans by sperm whales, much like a cat disgorging a hairball. A ball of ambergris floats in the sea until it washes ashor … [Read more...]

A Different Way to Make Socca!

This is more complicated than the way I do it but it looks faboo, doesn't it? You can make all kinds of socca: sweet, savory, spicy, herby. I think half my "kitchen adventure" posts are about socca. ...And yes, we used the same dumb pun. … [Read more...]

Friday Links: Wal-Mart, Letter to My Freshman Self, Kitchen Tricks, And Much More

What I'm reading. If you follow me on Twitter you've seen some of these--but not all!Radley Balko does an AMA (Ask Me Anything) about his new book, Rise of the Warrior Cop. Tons of interesting q&a about police practices and culture.And more from Balko, "New Study Finds that State Crime Labs Are Paid Per Conviction." I see no way this could go wrong!Megan McArdle: "Why Wal-Mart Will Never Pay Like Costco." Useful reading, important in correcting various economic myths, although … [Read more...]

This Nun Is So Holy, She…

...farts pastry: While enjoying my Sucre and Orange Donut at Cafe Sardine in Montreal, the pastry chef pointed out a treat I'd not likely find outside the area: the Pet de Soeur. I laughed as he told me that it translates to Nun's Fart (or Sister's Fart), and learned that the pet de soeur has its roots in Acadia. more. How did I not know about this? Sounds delicious, too. … [Read more...]

Kitchen Adventures: When Foods Collide

I overspent and underthought at the farmers' market this week, so now I'm scrambling to eat stuff before it goes bad, even if it doesn't seem to go together really well. A CHALLENGE. So far I have made three meals basically just to use stuff up and they've all been ridiculously, startlingly delicious. In this post: three things which shouldn't have tasted good.Turnip Greens and... Herbs? Okay.: I cut the greens off of a medium-sized bunch of hakurei turnips. (And I just spent five minutes … [Read more...]

Kitchen adventures: A brownie for the Second Demographic Transition

I may not believe in modern love, but I must confess that I've become a convert to the microwavable brownie in a coffee mug, a.k.a. All the Single Brownies. I've tried this ultra-internet recipe several different ways and am still experimenting to figure out what works the very best, so use the following as a template and go in with the assumption that you'll need several rounds of (delicious) experimentation.I made the batter in a separate bowl and then scraped it into the mug. Many recipes … [Read more...]

Kitchen adventures: Pumpkinification

For some reason Whole Foods was selling lots of heavily marked-down Thanksgiving food last week. I grabbed a can of pumpkin for a dollar and proceeded to use it in black bean chili (not the first time I've had good results using a sweeter ingredient in my chili) and in delicious curry pumpkin pancakes, made with--those who know me can already chorus it--chickpea flour.What I did: Sliced an onion. Mixed chickpea flour, curry powder, cumin, cayenne, and salt, in about that order. Mixed in … [Read more...]


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