Mycroft’s Delight: the fanfic
Behind every great cake, there’s a story. Here’s one from a little ways off the beaten track.
In the Afterlife After-Hours Bar
You know the place. It’s where deities and divinities and avatars go when they’ve clocked off and they need a casual after-work pint or a quick remedial stiff one. And the things you hear…!
The past, buttered up
A post-WWII commercial for butter from Deutsche Molkerei (a German dairy consortium of the time) that tries to explain how many ways butter helps you be healthier. Warning: contains dancing cows and rampant off-label cholesterol usage of an intensity that would almost certainly kill you.
Sablés de Parmesan / Savory Parmesan Shortbreads
A really nice crunchy savory cheese biscuit
From Ludwig Bemelmans: the Oyster Bar Pan Roast recipe
Once upon a time, one of New York’s great seafood restaurants gave up the recipe for a signature dish to a brilliant writer. And here it is.
Tarhonya (Rivilchas): Grated Fresh Egg Pasta
From Hungary, a tiny, grated egg pasta perfect for soups and as a side dish
Not Really Hungarian Pork Chops
The seasoning’s Vaguely Hungarian… but that’s about it. Still, a good treatment for those pork chops you’ve got sitting in the fridge…
Karithopita (Walnut Cake with Olive Oil)
A walnut and sweet-syrup cake whose roots go back to the Iliad
The Bundt Pan Recipe Booklet
The 1972 booklet published by Nordic Ware with recipes for use with the Bundt pan
Cottage cheese from scratch
In the “home dairying” department: How to make your own cottage cheese from scratch