The melting point of fat from the fat-tailed sheep
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…
Read moreYou bet we’re capitalists
I just love my friend Nathalie Jordi’s riposte to a recent article in the NY Times by Adam Davidson in which he rather timidly suggests that many start-up artisan food…
Read moreA Taste of Home. Brussels 2012
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…
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