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
I was watching a YouTube video about Medieval cooking by Lucy Worsley. She works at Hampton Court and produces a wide range of videos for BBC. In the Medieval food video, she says that the average Medieval household always had a soup going — a “pottage.” Amongst other things, the postage was made with scraps. … Continue reading Medieval-style Pottage
Lithuania! 1989! Aren’t they so cute! Radish creatures. This inspired market seller livened up her produce stand with carved radishes. Nobody else did it, so it seemed it was a Lithuanian market tradition.
This is one of the women who have helped me with my research project into the smoke cured fermented milk of the Samburu. This is taken within the woman’s house, a stick structure a few meters in diameter with a roof too low to enable one to stand up. There is one door, often narrow … Continue reading Lowland Samburu Houses
Jeff Pavlik, Guest Speaker Bread History Seminar #18 January 21, 2021 9am Pacific: 6pm Belgium: 9:30pm Bangalore These are various ways to replicate the basic ship’s biscuit of the eighteenth century using readily available ingredients. The final amount of dough made using these recipes will equal a ration of one pound of biscuits after they … Continue reading Ship’s Biscuit Recipes and Instructions
Dandelions from seed! Yes, just pick one of those puff balls, and plant them, seed by seed in a seed bed, or in whatever seed starter system you use. I like these coconut pots because it makes it possible to plant the seedling in the pot, eliminating stress. But, that is a detail. The important … Continue reading Dandelions from Seed!