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Let the Whey Drain

  After the milk, cream and rennet have stood for two hours for the receipt (recipe) To make fresh Cheese and Cream, the next step is to… 23 more words

Culinary History

Cottage Pudding

I became interested in cottage pudding largely because of its name. Why was it called a pudding, since it seemed to be a cake, and why a cottage pudding? 936 more words

Food History

Potage Parmentier or Potato and Leek Soup

I have very fond memories of my grandfather’s potato soup. It really was nothing more than potatoes in milk and butter and sometimes some onion, but it was absolutely delicious! 235 more words

Recipes

Happy Birthday, to the King of Instant Ramen!

Mankind is noodlekind.

-Momofuku Ando

Have you seen today’s Google Doodle? We’re kind of obsessed.

March 5, 2015 marks the 105th birthday of food scientist/food history maker Momofuku Ando, the inventor of 

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Education

Pottle of Milk and Cream

 As it is snowing outside this March, the thoughts of spring dairy products is coming to mind.  This receipt, made in Spring 2014, is for… 51 more words

Culinary History

Ann Seranne: America’s #1 Expert on Blender Cookery

In 1961, Ann Seranne and Eileen Gaden, both former Gourmet Magazine editors, published The Blender Cookbook to rave reviews. Not at all gimmicky, the cookbook was heralded by Craig Claiborne as an inspired, functional, and welcome resource, penned by “probably the world’s leading authorities on what a blender will and will not do.” 106 more words

Food History

The History Of OXO

Oxo is a brand of food products, including stock cubes, herbs and spices, dried gravy, and yeast extract. The original product was the… 533 more words

Food History