like when Reynaldo asked on Soul Strut about the flavor of a $29,000 cake that belonged to King Edward VIII 45 minutes before it closed on eBay, bought it, and didn't bother posting about it in the Weekend Finds thread?
But now now, this is not the place for this talk of royal cakes. Recipes are sought. A*udr*y I'm assuming you don't have recipes or you are busy developing a time machine to go find some recipes (and if so I admonish you for your efforts).
As for the rest of you, I better wake up and see some
But now now, this is not the place for this talk of royal cakes. Recipes are sought. A*udr*y I'm assuming you don't have recipes or you are busy developing a time machine to go find some recipes (and if so I admonish you for your efforts).
As for the rest of you, I better wake up and see some
But now now, this is not the place for this talk of royal cakes. Recipes are sought. A*udr*y I'm assuming you don't have recipes or you are busy developing a time machine to go find some recipes (and if so I admonish you for your efforts).
As for the rest of you, I better wake up and see some
Admonish or admire?
is admonish a good word? I forgot. I thought abolish was bad, but admonish is like a pat on the back or something. maybe it's not a word at all. time to sleep.
The American Heritage?? Dictionary of the English Language: Fourth Edition. 2000.
admonish
SYLLABICATION: ad??mon??ish PRONUNCIATION: d-mnsh TRANSITIVE VERB: Inflected forms: ad??mon??ished, ad??mon??ish??ing, ad??mon??ish??es 1. To reprove gently but earnestly. 2. To counsel (another) against something to be avoided; caution. 3. To remind of something forgotten or disregarded, as an obligation or a responsibility.
dollar_binI heartily endorse this product and/or event 2,326 Posts
Dumplings and Noodles in Early China[/b]
Flour sifted twice, Flying snow of white powder, In a stretchy, sticky dough Kneaded with water or brothe, it becomes shiny. ... Then water is set to boil over the fire, Waiting for the steam to rise, We hitch up our clothes, we roll up our sleeves, And we knead, and we shape, and we smooth, and we stretch. Finally the dough detaches from our fingers Under the palm it is perfectly rolled out in all directions And without a break in the haste and hurry The stars sparate and the hailstones fall. In the basket, no spattered stuffing On the bing not a trace of extra dough. Perfectly lined up, of great beauty, Without breaking, the dough is fine and thin. It swells so that one can guess at the stuffing below, Soft as silk floss in the springtime White as autumn silk, cooked just in time.
--Shu Xi, "Ode to Bing, ca. 300, trasl. Antony Shugaar
On Food and Cooking: The Science and Lore of the Kitchen, Revised Ed. by Harold McGee 2004 page 572
But now now, this is not the place for this talk of royal cakes. Recipes are sought. A*udr*y I'm assuming you don't have recipes or you are busy developing a time machine to go find some recipes (and if so I admonish you for your efforts).
i don't have recipes. but i am thinking you can use a modern recipe for a pastry and use ancient ingredients to make it an ancient pastry. unfortunately my new apartment doesn't have a portal to the past otherwise i'd help you get some of these ingredients. maybe you can find some ancient ingredients on ebay
sidenote, this image came up when i googled "ancient cookie":
I think I remember from some random cooking class that one of the oldest types of confection is a type of pound cake? Maybe this old english madiera cake i found on wiki, nothing more than butter, eggs, sugar, milk w zest of lemon.
our new studio is down the hall from these guys. i should try to cop some fresh gear from them to rock while eating ancient pastries and cuttin' doubles of "greensleeves."
dollar_binI heartily endorse this product and/or event 2,326 Posts
If you're interested in Roman cuisine, I have a friend who's way into ancient Rome (as in he blogs in Latin). I've had some stuff from his Ancient Rome cookbook, kinda interesting, sorta crude--the Romans did not have many of the ingredients that we take for granted. I'll try to figure out the book he used.
Also, you should definitely check out the Harold McGee book I quoted above. I doesn't have many recipies but it has tons of historical and scientific information about the history and origins of foods we eat.
Comments
ancient is how far back in time?
very very far back in time.
like when elaine benes ate a $29,000 cake that belonged to King Edward VIII?
totally!
you have recipes??
Halloween 06:
red wine, vampires, 40 versions of Beat Box, ancient pastry.
we're saving Michael Caine and Gremlins thru Roland Space Echo for Christmas.
As for the rest of you, I better wake up and see some
Admonish or admire?
is admonish a good word? I forgot. I thought abolish was bad, but admonish is like a pat on the back or something. maybe it's not a word at all.
time to sleep.
admonish
SYLLABICATION: ad??mon??ish
PRONUNCIATION: d-mnsh
TRANSITIVE VERB: Inflected forms: ad??mon??ished, ad??mon??ish??ing, ad??mon??ish??es
1. To reprove gently but earnestly. 2. To counsel (another) against something to be avoided; caution. 3. To remind of something forgotten or disregarded, as an obligation or a responsibility.
On Food and Cooking: The Science and Lore of the Kitchen, Revised Ed. by Harold McGee 2004
page 572
i don't have recipes. but i am thinking you can use a modern recipe for a pastry and use ancient ingredients to make it an ancient pastry. unfortunately my new apartment doesn't have a portal to the past otherwise i'd help you get some of these ingredients. maybe you can find some ancient ingredients on ebay
sidenote, this image came up when i googled "ancient cookie":
haaaaa
yahaddada!
http://recipesource.com/misc/weird/
http://www.foodtimeline.org/foodcakes.html
I've learned that I ought not try out new 3 syllable words at this stage in my life, and pre-medieval pastries are hard to come by.
our new studio is down the hall from these guys.
i should try to cop some fresh gear from them to rock while eating ancient pastries and cuttin' doubles of "greensleeves."
Also, you should definitely check out the Harold McGee book I quoted above. I doesn't have many recipies but it has tons of historical and scientific information about the history and origins of foods we eat.
I was going to scoff at these replicas, until I saw the endorsement from good
old Ewart Oakeshott - a man whose dagger expertise I truly admonish!