The perfect pan for a Spanish omelette
Here it is! The perfect pan for a Spanish omelette. Not too big, not too small, nice and deep. The eggs cook slowly and evenly and they don’t stick at…
Read more10 Things for food historians to think about. 5 and 6
I will be replying to Adam’s interesting points, but until I get around to that, another couple of points in this series on parallels between cuisine and language. 5. Trace…
Read moreHow huitlacoche grows
Responding to Suzy Oakes’ question about how huitlacoche grows, here’s an ear I picked up today. I’m sure the young woman was totally mystified by my choice of this fairly…
Read more