Curry. I can’t live without it. And thus it was only natural that I used some of my Santa Claus money to buy myself a copy of Dan Toombs’s clever cookbook, The Curry Guy: Recreate Over 100 of the Best British Indian Restaurant Recipes at Home (2017). The cooking found in British Indian Restaurants. Or BIRs. […]Read more "The Curry Guy"
Good morning to everyone. Hurricane Irma came knocking on my door on Monday, September 11, 2017. Her gusty breath took down a kingly live oak in my neighbor’s yard and threatened to rip up my back fence. Some of my fellow citizens still wade thigh-high in the muddy alligator- and snake-infested water of Newnan’s Lake. […]Read more "Weather, Weather, Weather"
I am of the unpopular opinion that no one owns cuisine. In spite of UNESCO decrees and loud cries from the lecture stand or pages of popular books, the fact remains: Food and ingredients travel with people. People share food. People love food. People want the recipes. Or at least the basic facts about how […]Read more "Cooking with Hurricane Irma, Part I: Tomatoes Breathing Fire: A Universal Sauce"
My mother recently gave me an old pewter spoon, one with a story that tallies with my interest in American culinary history. She’d been cleaning out her kitchen cupboards and a couple of closets, and found the spoon, which she’d forgotten she’d had. The touchmark at the end of the handle reads “Joseph Copeland, 1675, […]Read more "The Copeland Spoon: A Taste of Material Culture from Early Virginia"
Englishmen, and more especially seamen, love their bellies above anything else. ~ Samuel Pepys In which we meet ship’s biscuit,* that sustainer of seafarers, soldiers, and travelers since the days of the Romans’ buccellum and before. Only a hammer could do justice to this twice-cooked, rock-hard bread made only of flour, water, and salt, this […]Read more "Tooth Dullers and Weevil Castles – Life Before the Mast"