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. Our Favorite Homemade Ice Cream Recipes and Tricks - Ice Cream - To keep crystals from growing in icecream, the plastic wrap tip is wrong... the crystals grow due to ostwald ripening ([en.wikipedia.org]) which is expedited by two factors: size of a given crystal and the temperature.
When the icecream melts and refreezes, you create a large ice crystal which will grow much faster than a smaller crystal. the real trick is to keep the icecream that is in the container from melting at all, and always keeping it as cold as possible. don't stick the pint in the microwave, don't heat up the icecream scoop, and don't leave the container sitting out for any longer than you have to. 50 of the world's best food blogs - Times Online.
Fresh, local, comforting food. 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). 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. Boston and New England Ice Cream Stands You May Not Know About. Everyone in the Boston area who likes ice cream knows about ice cream stands and parlors such as Ben and Jerry's, Kimball Farm, Richardson's, and JP Licks.
But you may not know about some of New England's best ice cream stands that are off the beaten track. While there are literally hundreds of great ice cream stands in New England, below you will find the cream of the crop, so to speak! (Note: This Boston and New England ice cream stands page is part of our restaurant features section.) 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. Create cookbooks, search recipes, share recipes. A cookbook of just your "faves" A TasteBook is a personalized, cookbook of just the recipes you love. Add more recipes anytime. Learn more » "the coolest gift ever" Mix family recipes with favorites in one unique cookbook, and dedicate it to the ones you love.
Gorgeous, durable, expandable High quality & tasteful design, the expandable hardcover holds up to 100 recipes with custom chapters, recipe index, and much more. Learn more. Summer Express: 101 Simple Meals Ready in 10 Minutes or Less - N. 1 Make six-minute eggs: simmer gently, run under cold water until cool, then peel.
Serve over steamed asparagus. 2 Toss a cup of chopped mixed herbs with a few tablespoons of olive oil in a hot pan. 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. 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. 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. 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. Historical recipes. This site has been online since 2002.
Since then, I have published every two months a recipe from the culinairy past, from Roman antiquity up to the nineteenth century. But modern cuisine also has a place here, like the collection of recipes for broth and soup. All recipes have been tested and photographed by Christianne Muusers, the driving force behind this site. 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. 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. Secrets of Lost Empires. Ancient Greek and Roman recipes. Antique Roman Dishes - Collection. Lex Culinaria. Vegiforms®