@grandaha.bsky.socialThe famous part isn't the meat. Court cooks spent centuries chasing one thing: getting the skin to lift clean off the fat, air-drying it hard so it shatters instead of chews. The bird is basically a delivery system for crackle. #FoodHistory #PekingDuck #Cooking #TheStockpot
@grandaha.bsky.socialThe restaurants with the famous names get the credit. The technique that actually gives you glass-crisp skin—air forced between skin and fat, then a long dry—came from cooks nobody put on the awning. That gap is the whole series.
What kind of fish did Jesus eat? I tried to find the exact variety from the Sea of Galilee — but it wasn’t just any fish. Evidence suggests he likely ate tilapia or carp, commonly dried and salted.
What did Jesus actually eat? I gave myself a week to recreate a meal from his time — and the first thing I discovered was that I had no idea where to begin. What did Jesus actually eat?
What did Jesus actually eat for dinner? I tried making a meal from his time — and the first thing I learned was that the bread wasn’t soft or airy like we know it.
What did Jesus actually eat for dinner? I tried making a meal from his time — and the first thing I learned was that the bread wasn’t soft or airy like we know it.
@grandaha.bsky.socialGochujang reads as ancient Korean heat, but chili peppers only reached the peninsula after the Columbian Exchange — the pepper is the newcomer. The real engine is older: meju, the fermented soybean block, and yeotgireum malt doing the enzymatic work.
@derbyshiredro.bsky.socialLumpy Tums, Thar cake, Bakewell Pudding, Sage Derby and Stilton & Beer are just some of Derbyshire’s regional fare explored in this book by food historian Mark Dawson, which is now in our #LocalStudies library.
@grandaha.bsky.socialGochujang's sweetness was there before the heat. Barley malt, glutinous rice, and fermented soybean built the base over centuries — the chili peppers that define it now didn't arrive from the Americas until later. The paste is older than the pepper.
@piespuddings.bsky.socialBaked in a pool of butterscotch syrup, Devonshire apple dappy is a delicious dessert to serve during the apple harvest in early autumn.
You can find the recipe at piespuddingsandpottages.com/recipe-post/...
#britishfood #foodhistory #recipe #pudding #apples #Devonshire #Victorian
@fediboard-food.bsky.socialYou can tell a lot about someone by the way they talk about ranch dressing. Do they express Midwestern passion for the condiment, or coastal-elite distaste? Do they limit its usage to crisp iceberg…
@grandaha.bsky.socialFerran Adrià shut elBulli when it was arguably the best restaurant on earth — 2 million reservation requests a year, doors closed. He treated the dining room as a lab: most of the year cooked nothing for guests, just tested. The kitchen was the point.