Rachel Laudan

Just go over to Jennifer McLagan’s blog for where to get fat tailed lamb in Canada (don’t all rush, I suspect the supply is very limited).  I have not found any in the States though several commentators suggested halal butchers. Perhaps. Jennifer has made qawarma from said tails.  Think French rillettes or Mexican chicharron prensado. [...]

Now there’s a blog title to get your heart racing. Seriously, though, this is interesting for cooks as well as historians. Fat from the fat-tailed sheep has been the fat of choice for some of the world’s most sophisticated cuisines from the Middle Ages and probably way before that.  And given that many people find [...]

  Here they are.  The glorious Belgian frites along with good beer and kidneys in mustard sauce.   Beef fat is the answer, said Peter Scholliers, Director of FOST (Social and Cultural Food Studies) at the Vrije Universiteit in Brussels. He used to make them with olive oil.  No comparison. The taste of home, though, [...]