Why Didn’t the Spanish Dry-Cure Ham in Mexico?
It was not for want of trying, I’m pretty sure. Instead it was for want of a suitable climate. Dry curing ham requires humid winters with temperatures that hover above…
Read moreIs the fresh the enemy of good canned food?
There’s that wise old saw that the best is the enemy of the good. And I’ve been wondering recently if the drumbeat that fresh vegetables (and other foods) are the…
Read moreFrom Three Continents: Black-Eyed Peas in Mexico
This morning’s post is for those obessionistas like me who can’t resist digging into the strange and multiple paths along which people have taken plants, in this case the black-eyed…
Read more