These recipes were first published for people attending my Thursday Bread History Seminar on prison and slave breads on February 4, 2020. There is no cookbook where you can look up how to make breads for prisoners, or for the enslaved. Prison and slave breads are really and truly written in the hearts of jailers … Continue reading Recipes: Prison and Slave Breads for William Rubel Thursday Bread History Seminar #19.
For my friends, Marco and Sandra Floriani, Sardinia is like a continent. They live in the foothills of the Alps, near Trento. This was many years ago. I joined them on a ferry from the Italian mainland to Sardinia. What can I say, it is like a continent! We drove the car off the ferry … Continue reading Pecorino
The other day, using Upwork.com, I hired a man in Pakistan to convert my .fpx picture files to .jpg. FPX was the Kodak standard when they — yes, it is true — were digital photography leaders. I didn’t convert my photos when it was easy to do. Now, with a Mac, converting 1,200 FPX files … Continue reading A shrine in Bangkok
Another image from the Potager du Roi, located just outside the gates of the Palace of Versailles. It is a separate admission. If you don’t know about this garden, look it up. There is lots online, and be sure to visit the next time you are in Paris. Winter, of course, is the least interesting … Continue reading Pears at the Potager du Roi!
I am just starting work on this page -- late January 2021. My bookmarks could be used to define the meaning of chaos. I use two browsers so even if my bookmarks were well organized on either browser, and they are not well organized on either, it would be hard to find what I want. … Continue reading Page of Useful Research Links
But, not from this year! For those of you who have not been back to Isiolo for some years, it will be unrecognizably recognizable. The streets are now paved. A friend of mine who was on the County Council when the contract for paving was given out told me it was given to an Indonesian … Continue reading Isiolo, Kenya.
Sardinia. 2005. Pane Carasau. This is the first baking. The dough, a yeasted dough made from semolina, is rolled out using a sheeter. The baker, a female pensionnaire. While production is in a family house, the oven in the living room, there is enough production to provide for a commercial mixer and sheeter. Note how … Continue reading Pane Carasau
Pigs fed on forest acorns roasted in front of a fire in a Sardinian restaurant, 2005. Driving to the restaurant we saw pigs on the side of the road. We stopped. I approached. The group of pigs smelled like the meat tasted.
I always find it calming. The Dutch oven before the fire. You set the embers over and under and then the magic happens. When cooking meat in the Dutch oven, I have started using a digital thermometer that works remotely — probe inside the Dutch oven connected to the digital output device. The advantage of … Continue reading Repose
Laos. Around the year 2000. Fetal pig on plate. I had seen the pigs being grilled by a street vendor so I bought a few for dinner. The French couple with whom we shared a table were taken aback. I recall talking to them about the fact they ate pork sausage, they ate pork roasts, … Continue reading Fetal Pig on a Plate