The Bacon Show. Ice creams! W hether you're into plain vanilla—the top-selling flavor in the U.S. —or want a more unusual flavor, such as fennel, you're not alone in thinking that ice cream and its Italian counterpart, gelato, are delicious. According to the International Dairy Foods Association, more than 90 percent of American households consume ice cream and other frozen treats, downing about 23 billion dollars' worth of the stuff per year. That's a lot of ice cream. And sure, it's convenient to buy a pint at the store or a cone at your favorite ice cream parlor, but there's nothing quite as satisfying and delicious as making homemade ice cream. You don't even need an expensive ice cream maker to get the job done. And while ice cream is often associated with the warm summer months, you can make—and eat—it year round. For some inspiration, watch our video of designer Isaac Mizrahi making mint chocolate-chip ice cream, his favorite flavor. recipe tips: Quality Control Eat It Up!
Chill Out Variety Is the Spice of Life. Our Favorite Homemade Ice Cream Recipes and Tricks - Ice Cream - 50 of the world's best food blogs - Times Online. Kitchen on Common | Fresh, local, comforting food | Belmont MA. Homemade Marshmallows. Here’s the deal with these. Yes, this is a really good recipe for marshmallows. Yes, I’ve made it twice and I consider it pretty much foolproof (although the first time, I managed to melt a portion of my cheapo candy thermometer). But this isn’t just a marshmallow recipe.
These marshmallows, in addition to being delightful on their own, are part of *another* upcoming recipe. Before making these, I had only eaten homemade marshmallows to cap off an amazing lunch at Jean Georges. I have no good guess as to why that was his challenge, except for the hunch that perhaps he too had eaten at Jean Georges recently. So marshmallows went onto my list. And they were great, and not super difficult, once I got over my candy-thermometer fear. The second time I made them, I let the sugar get a little too hot, but they still turned out ok. That being said, the syrup heats up fast once you hit 180 degrees or so, so keep an eye on it! Homemade Marshmallows Whip the mixture until stiff peaks form. Ice Cream Ireland » Ice Cream.
Some months ago, I was contacted by Geoffrey, a customer in our Dublin shop, who asked would I be interested in making Christmas pudding ice cream, made from puddings he cooked up using a recipe from his grandmother, Bridget (photo above, also supplied by Geoffrey). Needless to say, this was the kind of opportunity I love – it combined a good story with a customer and an Irish tradition. Geoffrey was kind enough to seek out a registered kitchen for his cooking so that we could be covered in terms of food safety, and soon I had some of the most tasty pudding in my hands.
He’s quickly gathering a reputation for excellence with his puddings, which he makes for friends and colleagues. Maybe this is the beginning of a great artisan business! We made the ice cream using his pudding and a hint of Baileys in the base. I think it came out quite well, and it has been a hit with customers, especially in Dublin, where I’m afraid it’s already sold out. Here’s the recipe, and Happy Christmas everybody!
Boston and New England Ice Cream Stands You May Not Know About | Ice Cream Stand Directory for Eastern Massachusetts. Cooking more with yonder crockpot. I am craving slow-cooked goodness. Please share your favorite crock-pot recipes! I love to cook but sometimes get lazy, and there's really something wonderful about a house that smells delicious from being cooked in all day, especially now that it's winter. I'm also a huge fan of throwing random foods together and MacGuyvering them to taste awesome. I've seen this and while handy I'm craving more! Create cookbooks, search recipes, share recipes. Summer Express: 101 Simple Meals Ready in 10 Minutes or Less - N.
||||| Jesse Browner ||||| The Pop vs. Soda Page. Suicide Food. Romans in Britain - Roman recipes of the upper classes. The Household Cyclopedia - Carving. Il Trinciante by Vincenzo Cervio. Medieval/Renaissance Food Clip-Art Collection. Welcome to Gode Cookery. Historic Food Welcome. Food History News - Home. Cindy Renfrow Author of books on ancient and medieval cooking an. Culinary Historians of New York | For the study of Food and Culi. Medieval gastronomy in Europe, cooks, books, garden, cuisine. Gervase Markham, The English Housewife, 1615. Bakemetes and Mince Pies. Bakemete is a Middle-English word meaning pie - literally a 'baked meat'.
That above is a re-creation of one served during the third course of Henry VI's coronation in 1429. It is described as "a bake mete lyke a shylde, quarteryd red and whyte, set with losynges gylt, and floures of borage". The red colour in this re-creation was achieved with powdered red sanders wood. A peacock pie Woodcut illustration of a rabbit or hare pie from John Thacker's The Art of Cookery (Newcastle: 1758).
Markham does not indicate the form of his Herring Pie coffin, but pies containing fish were frequently made in fish shapes. A lumber pie complete with 'cut lid' made with puff paste. Lumber pies were also made in more unusual shapes. In the seventeenth and eighteenth centuries, mince pies, like lumber pies, were also made in eccentric shapes and arranged in kalaidoscopic form. Shapes for pies from T. More pie designs from The Accomplish'd Ladies Delight (London: 1696). About The Deipnosophists, or, Banquet of the Learned of Athenaeu. The author of The Deipnosophists was an Egyptian, born in Naucratis, a town on the left side of the Canopic Mouth of the Nile. The age in which he lived is somewhat uncertain, but his work, at least the latter portion of it, must have been written after the death of Ulpian the lawyer, which happened A.D. 228.
Athenaeus appears to have been imbued with a great love of learning, in the pursuit of which he indulged in the most extensive and multifarious reading; and the principal value of his work is, that by its copious quotations it preserves to us large fragments from the ancient poets, which would otherwise have perished. There are also one or two curious and interesting extracts in prose; such, for instance, as the account of the gigantic ship built by Ptolemmus Philopator, extracted from a lost work of Callixenus of Rhodes.
The work commences, in imitation of Plato's Phaedo, with a dialogue, in which Athenaeus and Timocrates supply the place of Phaedo and Echecrates. Food Quotes, Sayings about Eating. Related Quotes Desserts Dieting Coffee Tea Vegetarianism Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. ~Jim Davis Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. There is a lot more juice in grapefruit than meets the eye. We think fast food is equivalent to pornography, nutritionally speaking. High-tech tomatoes. Sex is good, but not as good as fresh, sweet corn. Do vegetarians eat animal crackers? Those who forget the pasta are condemned to reheat it. I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning.
Shipping is a terrible thing to do to vegetables. No man in the world has more courage than the man who can stop after eating one peanut. Red meat is not bad for you. Chemicals, n: Noxious substances from which modern foods are made. As a child my family's menu consisted of two choices: take it or leave it. Mrs. Alas! Historical recipes. Apicius — De Re Coquinaria. The Text on LacusCurtius For now, there is no Latin text onsite; the gentle reader is referred to the transcription at Augustana; and see below. The English translation I'm currently inputting is that by Joseph Dommers Vehling in a very limited edition by Walter M. Hill (1936), which in turn was reprinted by Dover Publications in 1977.
It is in the public domain. The Hill edition, while adequate, is not as good as it could have been, however. It does not provide a Latin text, is said to be based on inferior manuscript tradition, and Vehling's translation is quirky and inconsistent. As usual, I'm retyping the text rather than scanning it: not only to minimize errors prior to proofreading, but as an opportunity for me to become intimately familiar with the work, an exercise which I heartily recommend. The transcription will eventually be subjected to a minute proofreading, of course. Further details on the technical aspects of the site layout follow the Table of Contents. Apicius. "Apicius, the most gluttonous gorger of all spendthrifts, established the view that the flamingo's tongue has a specially fine flavor. " Pliny, Natural History (X.133) The oldest collection of recipes to survive from antiquity, De Re Coquinaria ("The Art of Cooking") is attributed to Marcus Gavius Apicius, the famed epicure who flourished during the reign of Tiberius early in the first century AD.
(Renaissance humanists mistakenly ascribed the book to a "Apicius Caelius" from an attempt to reconstruct the letters API and CAE that appear on the damaged title page of one of two ninth-century manuscripts that preserve the document.) The recipes themselves were not compiled until late in the fourth or early in the fifth century and derive from a variety of sources, although about three-fifths are Apicius' own, some of which are quite elaborate. Apicius. Apicius. Apicius is a collection of Roman cookery recipes, usually thought to have been compiled in the late 4th or early 5th century AD and written in a language that is in many ways closer to Vulgar than to Classical Latin. The name "Apicius" had long been associated with excessively refined love of food, from the habits of an early bearer of the name, Marcus Gavius Apicius, a Roman gourmet and lover of refined luxury who lived sometime in the 1st century AD, during the reign of Tiberius.
He is sometimes erroneously asserted to be the author of the book that is pseudepigraphically attributed to him. Apicius is a text to be used in the kitchen. In the earliest printed editions, it was most usually given the overall title De re coquinaria ("On the Subject of Cooking") and attributed to an otherwise unknown Caelius Apicius, an invention based on the fact that one of the two manuscripts is headed with the words "API CAE". Organization[edit] Apicius, De re culinaria (Lyon: Sebastianus Gryphium, 1541) Secrets of Lost Empires | Roman Bath | Real Roman. By Carla Raimer Posted 11.01.00 NOVA What foods did Romans feast upon 2,000 years ago? To get a flavor, peruse these ancient recipes, most of which come from the Roman chef Apicius. We also include modern interpretations of these recipes from two books: A Taste of Ancient Rome by Ilaria Gozzini Giacosa and The Classical Cookbook by Andrew Dalby and Sally Grainger.
Imagine yourself spending a luxurious day at a Roman bath, and as the Romans today say, buon appetito. Mulsum (honeyed wine) Romans were not averse to drinking alcohol, a habit they carried into the public baths. Modern Recipe: Mulsum Warm 1/2 cup clear honey and add it to a bottle of medium-dry white wine. Lucanian Sausages This sausage was brought back to Rome by soldiers who had served in Lucania, located in the heel of southern Italy, probably around 200 B.C. Ancient Roman Lucanian Sausage Recipe Pepper is ground with cumin, savory, rue, parsley, condiments, bay berries, and garum.
Boiled Eggs with Pine Nut Sauce Pear Patina. Ancient Greek and Roman recipes. Antique Roman Dishes - Collection. From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) Date: Thu, 22 Jul 93 11:12:07 +0200 The following recipes are taken from an old Roman cookbook The book I have is edited and translated from Latin by Robert Maier. My humble person only translated the German translations into English. I hope the recipes are still rather near to the originals... First I have to introduce you to some native Roman ingredients, such as: -- Caroenum: Boiled must (you have to boil the new wine or grape juice until it is only half the amount you started with). -- Defritum: Either thick fIg syrup, or must that's boiled until you have only a third of the amount with which you started. -- Liebstoeckl: I didn't find an English translation. -- Liquamen: a salty fish sauce. -- Passum: Very sweet wine sauce, made by boiling the must (new wine or grape juice) to thicken it. -- Poleiminze: A kind of mint that's growing in inundated areas. -- Saturei: I didn't find an English translation.
And now let's come to the meals. Lex Culinaria. I've been in love with this dish since it appeared in the Pixar cartoon of the same name. It's always referred to as "Thomas Keller's Ratatouille", but it also a super, versatile slow-carb staple, perfect for follwers of the 4-hour Body or the Paleo Diet, or any other slow carb lifestyle, really. Or, *gasp*, even for people not intending to cook a slow carb dish. This lovely slow-cooked country French vegetable dish is a great all-purpose side and goes nicely with chicken, fish, pork or beans. It also reheats well, so I always make plenty for the next day. Serves 4 2 each Japanese Eggplant 3 each Large, Roma tomatoes 2 each Medium onions 2 each Assorted bell peppers (orange, red or yellow) 3 each Medium zucchinis (a mix of yellow & green is nice) 1 each Small fennel bulb (optional) 2 teaspoons Salt 14 oz. (400 ml.) ½ teaspoon Black pepper 4 teaspoons Minced garlic ½ cup Fresh flat-leaf parsley, chopped 1 teaspoon Dried Herbs de Provence ½ cup Olive oil Preheat the oven to 300 degrees Fahrenheit.
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