Medieval Cooking

Recently I was sent a link to an article about a very interesting study done in England that identified that food taste in that country was as unique and identifiable by region as accents. The why for this was quite varied and some of it struck me as a bit of a stretch such [...]

It has been a difficult week.
On Tuesday, my thirteen year old cat went in for a major lumpectomy. He wasn’t doing well after the surgery and they kept him for an additional night. There was nothing that indicated anything life-threatening, but more that he had undergone significant surgery and was thirteen years old. [...]

It is traditional to name your starters. This one is named Phred.
Phred is in a jar that I have marked with Sharpie (it washes off with soap, but after dry doesn’t wipe off with your fingers) to keep a record of when and what I’ve fed him. I even included my top three [...]

Spring is here, and for some of us, that means that it’s time to gear up for open-fire cooking.
Mary Karlin, owner of the “Elements of Taste” website and chef-instructor at the Ramekins Cooking School in California, has come out with a new book that focuses on open fire cooking called Wood-Fired Cooking: Techniques and Recipes [...]

I heard a rumor that there was a cake recipe that took five minutes and a mug. I had about five minutes and always like cake, so I gave it a shot.
I got the recipe from The Chow Review and proceeded to modify it to be low fat because if I have the power [...]

I know that discussing HFCS in public breaks the ‘no politics or religion’ rule. I break that rule regularly, so here I go again: I am very much against the use of High Fructose Corn Syrup (HFCS) in foods. Frankly, I have significant issues with the amount of sugar that Americans consume in general, from [...]