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Pullet Fricassee

  The Dutch receipt (recipe) for To make a Pullet Fricassee reads:  Take a young Hen, some strip off the skin, wash it clean, and chop it into pieces the size of about half a finger, place it in a flat pot and amply cover with water, well skimmed, and then add some Salt and a little whole Pepper and thus let it boil until it is done.  87 more words

Culinary History

Sophie Coe Prize 2015 - one month to go

There’s one more month to go before the 2015 Sophie Coe Prize submissions must all be in: the deadline for receipt of printed copies of entries is 1st May 2015.  70 more words


Is European cooking bland?

What do you think…is European cooking bland?  I have had some lively discussions about this question with my son who lives in China.  It seems some people gravitate to the subtle flavours in a cream sauce. 58 more words

Food History

A Passover Legacy

Monday Morning Musings

Passover begins next weekend. I like to imagine people all over the world gathering together over tables filled with food and wine to share the story of how the ancient Jews escaped from slavery in Egypt. 1,538 more words

Dinner: 7 Hobbit Meals in 7 Days (SXSW Video Challenge)

We made it! Seven videos in seven days!

Now who wants to celebrate with squirrel for dinner! No? What about oxtails? Maybe a nice rabbit? 120 more words


How to ruin any food: Fettucini Alfredo

Tonight we will be ruining fettucini alfredo. Why you ask? Mostly because I have a habit of using alfredo sauce to ruin many other foods and decided turn about is fair play. 614 more words


Supper: 7 Hobbit Meals in 7 Days (SXSW Video Challenge)

If you can’t decide whether your last hot meal of the day should be called supper or diner, eat like a Hobbit and have both! 139 more words