There was a time when the wealthy had greenhouses and could grow plants. Therefore, they could make delicacies any time of the year. The tarragon and chervil were always available. I can get… Read More
Around 1995 I found a small cookbook titled: Curries of India by Harvey Day. Long out of print, this small book is a priceless collection of authentic Indian and Asia Minor recipes. I presen… Read More
Take three carrots, four onions, six shallots, and two roots of parsley, which pick and wash. Mince them. Put a small lump of butter into a stewpan, with the above roots, and fry them till t… Read More
There is an old French Culinary Adage: Anyone can learn to cook but sauce-makers are born. I don't know where I first heard or read this, but I believe it to be true. Maybe it was some… Read More
Your Author, ever on the hunt for only the most authentic ingredients, while sojourning in the darkest part of Los Angeles, spied a new wholesale spice shop specializing in chiles (mistransl… Read More
Who would think that the nation of Peru would make great chocolates? We, here in the USA, think French, German, Swiss, Belgium. But who amongst us thinks Peru? I hope this post will change t… Read More
Campbell's book a text book on canning, preserving and pickling Author: Clyde H Campbell Publisher: [New York], [Canning Age], [©1929] Format : Book : Document : English Subjects: Cann… Read More
Posted for posterity. As large as softballs. I've posted this here as a reference. As far as I can tell, there is no meaningful difference from this and other equally large eggplant… Read More
I should have titled this post: I missa Harissa. It's taken a great deal of time to collect what seem to me authentic recipes for ras el hanout and harissa. The words had to be transl… Read More
Shrimp Size(trade Name)Extra ColossalColossalColossalExtra JumboJumboExtra LargeLargeMedium LargeMediumSmallExtra SmallCount(per Pound)U/10U/12U/1516/2021/2526/3031/3536/4041/5051/6061/70 Read More
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