Cat amongst pigeons "but give me deconstructed post-postmodernist ocelot's anus bolognaise with larks vomit and...

Cat amongst pigeons "but give me deconstructed post-postmodernist ocelot's anus bolognaise with larks vomit and rosemary infused ale in an antique onyx jam jar any day of the week over a lardy old carcinogenic Rowie and a warm tinny o' McEwans export."
by Dave Harrison on me other net Thanks Dave
http://www.buzzfeed.com/sophiegadd/hipster-restaurants-that-need-to-be-immeditately-fucking?bffbfood&utm_term=.mql3Reb9vo#.sfNkvdWJ1B

The Good Huswifes Jewell 1585 by Thomas Dawson

The Good Huswifes Jewell 1585 by Thomas Dawson
To make a Haggas pudding
Take a peece of a Calves Chaldron and parboile it,
shred it so small as you can,
then take as much Beefe Sewet as your meat,
ten shred likewise, and a good deale more of grated bread,
put this together, and to then seven or eight yolkes of egs and two or three whites,
a little creame,
three or four spoonfuls of rosewater,
a little Pepper, Mace and nutmegs,
and a good deale of sugar,
fill them and let them be sodden with a very soft fire, and shred also with a little Winter savoury, parsely and Time, and a little Pennyroyal with your meat.

Context
The Elizabethan age represented the period of transition from Medieval to modern.
Cookery was changing as trade brought new ingredients, and fashion favoured new styles of cooking,
with for example locally-grown herbs as well as imported spices.

Cooking came to be seen as a subject in its own right, rather than being part of medicine or books of "secrets"

Such books were becoming available to a wider audience than the aristocratic households of the Middle Ages, hence the "huswife" of Dawson's title.

Medicines
Dawson's recipes included medicines, some of which involved sympathetic magic

The Good Huswife's Jewell described "a tart to provoke courage in either man or woman", calling for the brains of male sparrows.

Torn sinews are healed by taking "worms while they be nice", crushing them and laying them on to the sore "and it will knit the sinew that be broken in two".

Breakfast Time Yum yum the all new ........

Breakfast Time Yum yum the all new ........
Hat tip and thanks Lady Alexander #Marmite

Chicken ??? What ?

Chicken ??? What ?
INGREDIENTS
2 teaspoons onion powder
2 teaspoons cayenne pepper
1 teaspoon paprika
½ teaspoon dried crushed red pepper
2 teaspoons dried thyme
1 tablespoon garlic powder
2 teaspoons dried parsley
½ teaspoon black pepper
2 teaspoons salt
2 teaspoons sugar
¼ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon ground allspice

Then Peaches and Plums etc ;)

The buds of the new wine are here and there :)

The buds of the new wine are here and there :)

https://twitter.com/c_anonyme/status/715270792720855045

Apéritif nibble time "The man will bring you an aperitif while I escape from this accursed frock coat."

Apéritif nibble time "The man will bring you an aperitif while I escape from this accursed frock coat."
Ewing's Lady by Harry Leon Wilson

Ricard pastis time
Is built on the quality and variety of its natural ingredients.

The main ingredient is star anise, harvested in southern China where only the best fruits are handpicked, sundried and distilled on site to produce anise essential oil, which preserves the star anise’s full aroma. This rigorous selection process ensures that only the finest anise essential oils are used.

The pursuit of the finest flavours also takes us to the Middle East, in quest of another natural ingredient: liquorice. The most aromatic liquorice roots are selected on site as soon as they are harvested. This is the ingredient that gives Ricard pastis its roundness and legendary yellow hue.

The journey ends in Provence’s garrigue. Thyme? Sarriette? Marjoram? The famous recipe remains secret, but owes much of its success to the aromas produced by Provençal plants.
#Apéritif

Less than 24 hour old lambs on top of the Mendips

Less than 24 hour old lambs on top of the Mendips
Spring Lamb Good or Bad ? Know thy Sheep (Lamb,Hogget or Mutton)
Find out at https://plus.google.com/+JonChef/posts/DMTe9rafVBm

Don’t lose me… cook me! #Sheep

Hangout with the Guineafowl Fernhill Farm - Event Venue/Eco-Accommodation/Camping

Hangout with the Guineafowl Fernhill Farm - Event Venue/Eco-Accommodation/Camping
Sometimes called "original fowl" or guineahen.
They are endemic to the continent of Africa and rank among the oldest of the gallinaceous birds.

Guineafowl travel behind herd animals and beneath monkey troops where they forage within manure and on items that have fallen to the understory from the canopy.
Guineafowl play a pivotal roll in the control of ticks, flies, locusts, scorpions and other invertebrates. They pluck maggots from carcasses and manure.

Wild guinea fowl are without exception strong fliers. Their breast muscles are dark enabling them to sustain themselves in flight for considerable distances if hard-pressed. Grass and bush fires are a constant threat to these galliformes and flight is the most effective escape.

Some species of guineafowl like the vulturine may go without drinking water for extended periods, sourcing their moisture from their food. Guineafowls are very sensitive to weather, that is Cold weather when they are still keets.

Guineafowl as food
Guinea fowl is commonly eaten in parts of Africa (notably Ghana especially the northern part of the country, Nigeria and Botswana),India and the United States (notably in the state of Georgia).
It is consumed at Christmas in some parts of Central and Northern Europe (notably in Belgium and the UK). It is also eaten in Italy and in Vojvodina, a part of Serbia.

Guineafowl meat is drier and leaner than chicken meat and has a gamey flavour. It has marginally more protein than chicken or turkey, roughly half the fat of chicken and slightly fewer calories per gram.

Guineafowl eggs are substantially richer than chicken eggs.

Cool #DigitalFood in a gif and it is real.

Cool #DigitalFood in a gif and it is real.
Hat tip Bettina Ascaino

Originally shared by Yahiya Mv

FLOATING ISLAND DESSERT

YOU'LL NEED...

Meringue
2 egg whites
pinch of salt
2 1/2 tbsp sugar
4 tbsp sugar
1 tbsp + 1 tbsp water
2 egg yolks
3 tbsp sugar
3/4 cup milk
2-3 drops vanilla oil
2/3 oz. sliced almonds
blueberries
cranberries

LET'S GET COOKING...

To make the caramel sauce, combine the sugar and 1 tbsp water in a saucepan. Heat over medium heat until golden in color. Add in another 1 tbsp water and stir to combine. Pour caramel into an oven-safe bowl. Sprinkle with almond slices and set aside.

Next step is to make the meringue. In a bowl, combine the egg whites and salt and beat for 1 minute. Add in the sugar and continue beating until stiff peaks.

Pour the meringue on top of the caramel sauce and smooth out the surface with a spatula. Prepare water bath for the oven. Bake for 25 minutes at 320 degrees F.

To make the custard sauce, heat the milk in a saucepan over low heat until just before boiling. Combine egg yolks and sugar in a bowl and beat until it's white in color. Add in the warmed milk and vanilla oil and mix quickly. Put mixture back into the saucepan and cook over low heat until thickened.

Pour the custard sauce onto a serving plate. Scoop the meringue on top of the sauce and garnish with blueberries, cranberries or your favorite fruits. Drizzle with caramel sauce and serve.
via http://taste.md/1R40sFn

The Bread is Baked and ready.

The Bread is Baked and ready.
It’s a fun way of cooking with a 6,000-year-old tradition.
There are two types of wood-fired ovens: "black ovens" and "white ovens".

Black ovens are heated by burning wood in a chamber. Food is cooked in that same chamber while the fire is still going, or in the heated chamber after the fire and coals have been swept out.

White ovens are heated by heat transfer from a separate combustion chamber and flue-gas path. Thus, the oven remains "white", or clean from ash.

While the traditional wood-fired oven is a masonry oven, such ovens can also be built out of adobe, cob or cast iron.

Wood-fired ovens are distinct from wood-fired stoves that have a hot cooking surface for pots and pans, like on a gas or electric stove.
A wood stove may also have an oven separate from the fire chamber.

Regardless of material they all have an oven chamber consisting of a floor (or hearth), a dome and an entry (oven opening).

Unlike modern household gas or electric ovens that provide a nearly constant cooking temperature, a black oven is typically heated only once during the firing stage (the combustion of wood inside the chamber).
After the coals are raked out, the oven gradually cools over a period of hours or even days (in the case of a well-insulated oven).

Oven temperatures may exceed 1000 degrees Fahrenheit (538 degrees Celsius).

The mass of the oven acts as a 'thermal battery', which slowly releases heat over time.
The retained heat in the oven may be used to bake multiple batches. Alternatively, foods requiring different temperatures can be cooked in succession as the temperature of the oven drops.
#WoodOven


Originally shared by Retiro da Avó Lidia

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