The PolentaMatic
In the “Cookware You Probably Don’t Need, But Interesting Anyway” dep’t: For people who go through a lot of polenta.
Is “Uh, nope” a frequent US response to lamb?
Peter’s ruminations on US responses to a favorite meat
French Toast As Served On Five Railroads
The new gateway page for the recipes for five railway French toasts (relocated from “Out of Ambit”)
Norwegian Butter Squares
They may possibly actually be Norwegian: who can tell? But they’re very nice cookies.
Quiche Lorraine
Just storing this link here so I don’t lose it.
Mijoter
One of those cooking words one just can’t do without
Online Sources for Friet Sauces from Belgium and the Netherlands
Various site visitors have contacted us to say that they’ve been trying to find genuine Belgian / Dutch mayonnaise, or various sauces for frites (frietsaus), without success. We’ve therefore done a little research and have managed to locate some online sources where you can order these items. Please note that each supplier has its own […]
Food blogroll
A temporary home for the food blogroll where I work out where else to display it
The Ark of Taste
About the Ark of Taste concept: foods that deserve to be preserved
Folklore, string structure, rye dough and Raymond Blanc (with afternotes on a bread recipe)
A Raymond Blanc recipe for “pain de campagne” causes the blogger an abrupt descent into (a) Google and (b) Welsh folklore. Warning: contains toxic behavior, nonconsensual digit amputation, and the Chorleywood Process.