culinaryhistoriansofatlanta.blogspot.com
The Culinary Historian: November 2010
http://culinaryhistoriansofatlanta.blogspot.com/2010_11_01_archive.html
Spend some time in the complex and fascinating world of culinary history. Friday, November 12, 2010. I wondered about Bible Cakes. Was this idea invented during World War Two, or did it go back a-ways? And here, for your amusement, is the recipe for Bible Cake, published in 1947, in the Olio Cookery Book. Good luck with it! Look up the references and work out what’s required. It won’t taste too good if you get it wrong! 225g (1/2 lb.) Judges V, verse 25 (last clause). 225g (1/2 lb.) Jeremiah VI, 20.
culinaryhistoriansofatlanta.blogspot.com
The Culinary Historian: Weird Vintage Recipes
http://culinaryhistoriansofatlanta.blogspot.com/2012/09/hi-all-so-sorry-i-havent-been-posting.html
Spend some time in the complex and fascinating world of culinary history. Sunday, September 9, 2012. Hi all - so sorry I haven't been posting. I miss blogging! My life is really hectic which makes it hard to focus. I was trying to write thought-provoking pieces. Anyway, I found a very cool link that I just had to share with you. Check out these cool vintage recipe. Let me know what you think! September 10, 2012 at 3:18 PM. This comment has been removed by the author. September 10, 2012 at 7:09 PM.
culinaryhistoriansofatlanta.blogspot.com
The Culinary Historian: Bible Cake
http://culinaryhistoriansofatlanta.blogspot.com/2010/11/bible-cake.html
Spend some time in the complex and fascinating world of culinary history. Friday, November 12, 2010. I wondered about Bible Cakes. Was this idea invented during World War Two, or did it go back a-ways? And here, for your amusement, is the recipe for Bible Cake, published in 1947, in the Olio Cookery Book. Good luck with it! Look up the references and work out what’s required. It won’t taste too good if you get it wrong! 225g (1/2 lb.) Judges V, verse 25 (last clause). 225g (1/2 lb.) Jeremiah VI, 20.
culinaryhistoriansofatlanta.blogspot.com
The Culinary Historian: July 2010
http://culinaryhistoriansofatlanta.blogspot.com/2010_07_01_archive.html
Spend some time in the complex and fascinating world of culinary history. Saturday, July 17, 2010. They tantalize with seductive promises to taste like sugar but without the calories. Without the spike in blood sugar. Without the guilt. And they deliver, sort of, if you can stand the metallic flavor that dances on your tongue long after the tart sweetness fades away. They are, of course, artificial sweeteners. Empty Pleasures: the Story of Articifial Sweeteners from Saccharine to Splenda. Containing arti...
culinaryhistoriansofatlanta.blogspot.com
The Culinary Historian: May 2011
http://culinaryhistoriansofatlanta.blogspot.com/2011_05_01_archive.html
Spend some time in the complex and fascinating world of culinary history. Sunday, May 29, 2011. Food Pyramid Now History. Interesting that USDA's "mascot". Was a puppet who lied. The new graphic guide to healthy eating is going to look like a dinner plate, which I think is a darn good idea. Most people couldn't really visualize how that pyramid translated to daily food intake, anyway. Fully half of that plate is going to be VEGETABLES! Links to this post. Labels: Food Guide Pyramid. Ken Albala's Food Rant.
culinaryhistoriansofatlanta.blogspot.com
The Culinary Historian: Be the Ultimate Locavore: Eat Forgotten Foods
http://culinaryhistoriansofatlanta.blogspot.com/2010/11/be-ultimate-locavore-eat-forgotten.html
Spend some time in the complex and fascinating world of culinary history. Thursday, November 4, 2010. Be the Ultimate Locavore: Eat Forgotten Foods. Chickweed - new gourmet darling - and free, too! Do you ever stand in the produce section of your local supermarket, feeling tired of the same old green beans, squash, and lettuce? Are those gourmet fruits and vegetables just too expensive? Are you trying to do a better job of eating locally-grown foods? Id love to know more about acorns for food. Leachi...
culinaryhistoriansofatlanta.blogspot.com
The Culinary Historian: I Got Hacked!
http://culinaryhistoriansofatlanta.blogspot.com/2013/09/i-got-hacked.html
Spend some time in the complex and fascinating world of culinary history. Monday, September 9, 2013. If you got a weird e-mail from me in the past few days - something to do with Google Docs and a Must- See newsletter - well, it wasn't from me. I got hacked. I hope you didn't open it. It seems to have been a phishing expedition of some kind. Nobody that I know of got a virus - more like the vandals were trying to get passwords. Please let me know if you opened it and what happened as a result.
tec-cooks.blogspot.com
Adventures in Period Food: September 2007
http://tec-cooks.blogspot.com/2007_09_01_archive.html
Adventures in Period Food. Teceangl's musings on pre-1650 cuisine. Tuesday, September 25, 2007. I missed a recipe from the farmer's market demo. Apologies to Fionna. To make fine bread. From: The Good Huswifes Jewel, Thomas Dawson, 1596. This is another done with the sort of skill acquired from cooking from period recipes. All I can add is that your oven should be at 325 degrees Fahrenheit and you can translate what you know of making quick breads into this process. Sunday, September 23, 2007. Here I pre...
leenaeats.com
Leena Eats | Leena Eats
http://www.leenaeats.com/blog/category/leena-eats
Leena Eats: New year, new blog, new life! On Mar 4, 2014 in Family. These last 12 months have been a doozy for me. My family embarked on a project that dealt with my chronic stomach conditions a year ago this week, and while you will hear more about it later, suffice it to say it was not a successful project. I got really sick, lots of hospital visits, etc. And have you ever tried food writing while sick? Family Food Photography in Oakland. On Nov 22, 2013 in East Bay. On Jul 10, 2013 in California.
garypodesto.blogspot.com
The Only Constant is Cooking: CCFM Summer Recipes
http://garypodesto.blogspot.com/2010/07/ccfm-summer-recipes_4189.html
The Only Constant is Cooking. An egg without salt, is like sex without sin." - Carlos Fuentes. Thursday, July 15, 2010. Well the short answer is.i do. I look at cooking as a way to explore food and the ways in which we can stay interested in it. Eating tomatoes and mozzarella with basil is one of my favorite summer time treats, but lets not get bogged down in the old reliable recipes, lets explore something new! Subscribe to: Post Comments (Atom). Sacramento, CA, United States. View my complete profile.
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