“Military-industrial happiness.”

“Military-industrial happiness.”
"After JFK, the CIA got more interested in coming out to Hollywood.
"There is a book about their involvement here by James DiEugenio. It’s called Reclaiming Parkland, a wonderful book.
There’s a section about how, after the movie came out, the CIA opened an office here.
And the military did, too.
They really influenced the television and film business.
Homeland and 24?
Those are CIA propaganda shows where they do such a great job to stop terrorism.
And the military got very involved in promoting its services, providing aircraft carriers and this and that.
They wanted to do that with Platoon, but I said no, because they wanted to change the script.
#OliverStone
http://www.thenewsamerican.com/2016/04/oliver-stone-on-how-cia-influenced-show-biz/

Beef and "Old Hoppy Hen Ale" Stew with Blackberry ( Variety Loch Ness ) Dumplings

Beef and "Old Hoppy Hen Ale" Stew with Blackberry ( Variety Loch Ness ) Dumplings
Supper time all happy ;)

Le guerriere si riconoscono non dalla spada, ma dalle cicatrici... 🍀🐍

Le guerriere si riconoscono non dalla spada, ma dalle cicatrici... 🍀🐍

1934 Buick Kidnapped to cook Sunday lunch for #DigitalFood in style with crew.

1934 Buick Kidnapped to cook Sunday lunch for #DigitalFood in style with crew.
Wow what an amazing ride.
#Buick

Consider yourself unarmed

Consider yourself unarmed
If you don't know what these terms mean:
Cognitive Dissonance
Confirmation Bias

Break the Fast Hollandaise sauce,poached eggs on spinach with smoked dry cured bacon.

Break the Fast Hollandaise sauce,poached eggs on spinach with smoked dry cured bacon.

Hollandaise is one of the five sauces in the French haute cuisine mother sauce repertoire.
It is so named because it was believed to have mimicked a Dutch sauce for the King of the Netherlands' state visit to France.

Hollandaise sauce is an emulsion of egg yolk and liquid butter, usually seasoned with lemon juice, salt, and a little pepper or cayenne pepper.

In appearance, it is light yellow and opaque, smooth and creamy.
Its flavor is rich and buttery, with a mild tang added by an acidic component such as lemon juice, yet not so strong as to overpower mildly flavored foods.

Hollandaise requires some skill and practice to prepare and hold.
Properly made, it will be smooth and creamy with no hint of separation.

The flavor will be rich and buttery, with a mild tang from the flavourings (e.g. lemon juice).

It is best prepared and served warm, but not hot.

There are several methods for preparing a hollandaise sauce.
All preparation methods require near-constant agitation, usually with a wire whisk.
One family of methods involves acidifying the egg yolks to aid in the formation of an emulsion, either with lemon juice or vinegar.

Escoffier uses a reduction of vinegar and water.
Others use lemon juice or sherry.
The acidified yolks are whisked gently over simmering water until they thicken and lighten in color (144 °F/62 °C).

Then, as with a mayonnaise,the emulsion is formed by slowly whisking melted butter.

Being a mother sauce, hollandaise sauce is the foundation for many derivatives created by adding or changing ingredients.

The following is a non-exhaustive listing of such minor sauces.

The most common derivative is
Sauce Béarnaise. It can be produced by replacing the acidifying agent (vinegar reduction or lemon juice) in a preparation with a strained reduction of vinegar, shallots, fresh chervil, fresh tarragon and crushed peppercorns.

Sauce Choron is a variation of béarnaise without tarragon or chervil, plus added tomato purée.

Sauce Foyot is béarnaise with meat glaze (Glace de Viande) added.

Sauce Colbert is Sauce Foyot with the addition of reduced white wine.

Café de Paris sauce is béarnaise with curry powder added.

Sauce Paloise is a version of béarnaise with mint substituted for tarragon.

Sauce au Vin Blanc (for fish) is produced by adding a reduction of white wine and fish stock to hollandaise.

Sauce Bavaroise is hollandaise with added cream, horseradish, and thyme.

Sauce Crème Fleurette is hollandaise with crème fraîche added.

Sauce Dijon also known as Sauce Moutarde or Sauce Girondine, is hollandaise with Dijon mustard.

Sauce Maltaise is hollandaise to which blanched orange zest and the juice of blood orange is added.

Sauce Mousseline also known as Sauce Chantilly, is produced by folding whipped cream into hollandaise.
If reduced sherry is first folded into the whipped cream, the result is
Sauce Divine
Madame Benoît's recipe for Mousseline uses whipped egg whites instead of whipped cream.

Sauce Noisette is a hollandaise variation made with browned butter (beurre noisette).
#Recipe

Dee Dee Bridgewater ps Not for Sale ;)

Dee Dee Bridgewater ps Not for Sale ;)
#SoundCloud
https://soundcloud.com/frw/dee-dee-bridgewater

Geostats for the last month. Red dots #DigitalFoodOnTheRoad

Geostats for the last month. Red dots #DigitalFoodOnTheRoad
ie Me.

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".