As many of you readers know I spent some time in France
as a young culinary student. Lyon the second largest city behind Paris a few
hours south of Paris has been considered by many to be the culina…
The earliest mention of the BLT sandwich seems to have
been in the 1903 Good Housekeeping Everyday Cook Book, where a club sandwich
included bacon, lettuce, tomato, along with mayo and a slice of tu…
Pork belly, for most Americans is generally cured and
smoked for bacon, that universal breakfast treat so often taken for granted.
Because the belly is a relatively inexpensive cut and can be fatty,…
Whether mayonnaise was born in 1756 when the Duke de
Richelieu’s chef upon finding he lacked the cream needed for a victory sauce
from their recent campaign near Spain invented an egg and oil dressi…
We generally consider pulled pork as coming off the
barbecue tender, smoky and delicious. That my dear readers are some tasty
vittles to be sure. It also requires a serious amount of time outdoors t…
The place was the Victory Club in Piedras Negras, Mexico,
the time was during the Second World War, the man was Ignacio Anaya and the
dish was Nachos. Ignacio or Nacho as he
was called was the maî…
VacMasters! Don’t be put off by sodium citrate; it’s
basically a form of salt that works as an emulsifier. In this recipe it lowers
the cheese’s acidity, making the proteins in the cheese more solub…
Pinto beans are said to hail from Peru and a bit later
found themselves in Latin America. Their beige-coloring with streaks of
pinkish-brown make them look almost painted. This visual distinction is…
It’s been well documented that back in the day sailors
suffered from scurvy and other malnutrition on their extended voyages. As a
matter of fact during the 18th century, it’s reported that scurvy k…
It
is said that the Irish introduced colcannon to England in the 18th century,
where it became a favorite of the upper classes. In Ireland colcannon was
associated traditionally with Halloween fest…
Bolivian Papas a la Huancaina or Potatoes in a Spicy
Peanut Sauce Sous VideThis South American dish is credited to Peru but is also
a favorite in neighboring Bolivia. The spicy, creamy sauce can be…
Trompe-l’œil French for "deceive the eye” is a
classic art technique that uses realistic imagery to create an optical
illusion. Used in art and architecture over the centuries this technique also
h…
