Rachel Laudan

To fill out the chicharrón thread, and in case you missed this in her comment, here is Sonia Bañuelos on chicharron in Zacatecas which is toward the north of central Mexico–and in Italy! My family is from Zacatecas and they would slaughter a pig twice a year. The skin and extra fat bits were always [...]

Following up on Adam’s latest comment, here’s a link to the eGullet discussion on pasta since it’s sometimes complicated to find your way around eGullet.  If you don’t know eGullet, it’s worth getting to know as there are lots of knowledgeable people there. There are also lots of people who love to throw around their [...]

As a historian,  I’ve always been puzzled by the instructions for cooking pasta.  Bring 4 to 6 quarts of water to a rolling boil . . . and so on.  You know. Well, until very recently (like the arrival of water and gas in pipes, say a hundred years ago in Europe for the first, [...]