It needs rich tastes: red wine, perhaps, or mushrooms. A goose has a light taste, so you would cook it in a gentle white wine sauce, perhaps with a little tarragon or oregano. "In England we say, what's sauce for the goose is sauce for the gander." You just need to remember to cook them differently."
"I hadn't realized," he said, taking one and tucking it behind her ear, "that flowers could be male and female. We have them stuffed with mozzarella, then dipped in a little batter and fried. "You eat the flowers?" he said, surprised. "These are pretty," he remarked, picking up one of the blooms. “A little farther on she managed to find some zucchini she was happy with, and back in the kitchen he watched as she sorted them into two piles, one of wrist-thick vegetables with veined orange flowers at the end, the other of star-shaped open flowers. I can also make you a dish of roasted salt belly pork with a special mixture of garum, cumin, and lovage.” "My ham in pastry, with honey and figs, has often been praised, but I have been told it is equaled by my truffles with pepper, mint, and rue.
"There are three," I answered, raising my voice in order to be heard over the din of the market. I'm sure you would find the dish to your liking." I wiped sweat off my brow. It works equally well with partridge or duck. I have a recipe for peacock with damson raisins soaked in myrtle wine. Apicius was certainly interested in my cooking but what if this man was as cruel as Bulbus?Īpicius raised an eyebrow at me. He was fond of entertaining." My mind raced. "I ran his kitchen for a year before he died. The sweet melon relish was something new that I was trying." I remembered that patina- an egg custard of which Maximus was quite fond. I gathered my courage and hoped my voice did not shake. “We had sausages of pheasant, sweet melon relish, and a patina of small fry. Or mutton into venison, or fish to meat, or pig to fawn, one species prepared to stand in for another.” The grandest performed occult transformations: flora into fauna, where, for example, cooks crushed blanched almonds and beat them with sugar, milk, and rose water into a paste to "cast Rabbets, Pigeons, or any other little bird or beast." Or flour into gold, gilding marchpane and festive tarts. Art and alchemy were their themes, instinct and invention. Recipes were called receipts, and tallied materials and techniques together.
Tudor cookbooks did not theorize, nor did they provide separate ingredient lists, or scientific cooking times or temperatures. “To make a tarte of strawberyes," wrote Margaret Parker in 1551, "take and strayne theym with the yolkes of four eggs, and a little whyte breade grated, then season it up with suger and swete butter and so bake it." And Jess, who had spent the past year struggling with Kant's Critiques, now luxuriated in language so concrete. Prisoned Chickens Poisoned Eggs: An Inside Look at the Modern Poultry Industry The industry created the inhumane conditions that are invoked to rationalize further unaccountability and cruelty.” egg industry and the American Veterinary Medical Association oppose humane slaughter legislation for laying hens on the basis that their low economic value does not justify the cost of 'humane slaughter' technology. Removal of food for several days before the hens are loaded onto the truck weakens their bones even more.Ĭurrently, the U.S. The starvation practice known as forced molting results in beaded ribs that break easily at the slaughterhouse. Their bones are very fragile from lack of exercise and from calcium depletion for heavy egg production, causing fragments to stick to the flesh during processing. In the process they are treated even more brutally than meat-type chickens because of their low market value. Commercial laying hens are not bred for their flesh, but when their economic utility is over the still-young birds are trucked to the slaughterhouse and turned into meat products. “More laying hens are slaughtered in the United States than cattle or pigs.
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