What Food do you Store and Where do you Store It?
What should the cook keep at hand? Supermarkets and refrigerators have so revolutionized our habits in the last thirty years that it is hard to think back to earlier times. …
Read moreCapirotada
Two great blogs just happen to hit independently on the interesting dish, capirotada. First there was Ken Albala with it history in the European Renaissance. Then jumping down the centuries…
Read morePasta meets Pigskin
Here’s a recipe from a nineteenth-century manuscript cookbook from Jalisco, a state in the center of Mexico. Duro de harina [chicharrón] (literally something hard of flour) One quarter of flour,…
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