cuisine

Liboke Ya Mbika (Chicken with Pumpkin Seed Flour)

Posted on September 4, 2021 by pauldelancey

Congolese Entree
(Democratic Republic of Congo)

LIBOKE YA MBIKA
(Chicken with Pumpkin Seed Flour)

INGREDIENTS

¾ pound boneless chicken parts
1 garlic clove
1 small onion
2 tablespoons olive oil
1 bay leaf
2 cups vegetable stock
1 cup pumpkin-seed flour* or almond or all-purpose flour
1 teaspoon ginger
½ teaspoon nutmeg
1 teaspoon parsley
½ teaspoon red pepper flakes
½ pound fresh banana leaves**

* = Finding pumpkin-seed flour in stores can be difficult. It can be ordered on line.

** = Finding fresh banana leaves is impossible whether you live Fargo, North Dakota or even in my fair city, Poway, California. In this case, buy the frozen banana leaves from specialty markets. If that too is impossible, use tin foil instead. Life can be hard, sorry.

SPECIAL UTENSILS

8-quart pot
aluminum foil, about 10 square feet
cookie sheet
sonic obiliterator

Serves 4. Takes 2 hours 20 minutes.

PREPARATION

Cut chicken into ½” cubes. Mince garlic clove and onion. Add olive oil, chicken, garlic, onion, and bay leaf to 1st large pot. Sauté for 5 minutes at medium-high heat or until garlic and onion soften. Stir frequently. Add 2 cups vegetable stock or enough to covered ingredients in pot. Bring to boil using high heat. Stir occasionally. Remove chicken. Shred or crumble chicken. Reserve broth with garlic and onion. Discard bay leaf.

While vegetable stock boils, add pumpkin-seed flour, ginger, nutmeg, parsley, and red pepper flakes to mixing bowl. Gradually ladle stock from pot to mixing bowl. Mix with hands. Keep adding water until you a firm but pliable dough. Add chicken. Knead dough once more.

Cut banana leaves into 6″ squares. (Use aluminum foil as a substitute.) Add 1½ tablespoons of the chicken/onion dough to each square. Close banana leaves around dough to make a banana-leaf ball. (If banana leaves don’t close well, wrap banana leaves with foil.)

Preheat oven to 225 degrees. Add enough water to pot to cover the banana-leaf balls you will be making. Bring to boil using high heat. Add banana-leaf balls to pot. Let boil using high heat for 45 minutes. (Add water as necessary to cover banana-leaf balls.) Remove banana-leaf balls. Place these balls on cookie sheet. Bake in oven at 225 degrees for 15 minutes to remove moisture from the dough inside the banana leaves.

Serve to appreciative guests. If they give you any guff at all about this magnificent creation of yours, zap them with your sonic obliterator. You don’t need that kind of negativity in your life.

TIDBITS

1) As a chef, you stimulate your creative forces by creating one dazzling dish after another.

2) Cooking is also immensely therapeutic. It simply gives you no time to dwell on all the woes in your life. Those moments where you failed at something and those times where strife entered your life all melt away when you assemble your latest culinary masterpiece. You will lift your face to the heavens and thunder, “Yes. Cooking is good. Life is good. Yes, yes, yes.”

3) Then there are those other culinary moments, the time things go wrong, when guests complain, when the red mist descends upon you. You must disintegrate that stew that accidentally got two cups of salt instead of 2 teaspoons. Or even those cases where you want to off uncouth guests who complained you didn’t use pumpkin flour or fresh banana leaves in your Liboke Ya Mbika.

4) But murder is wrong. You’ve known that most of your life. That’s a major reason why you became a cook. All your murderous impulses sublimate themselves in the pounding of the bread dough, in the slicing of the onion, in and the grating of the cheese brick.

5) But yet some guest will carp over the tin foil you used. You yearn to do him in. Of course, the police will find the guest’s’ body. Unless the officer on the spot is also a cook and knows what you went through, it’s best not to leave a body behind

6) This downward spiral explains why all kitchens carry a sonic obliterator. The sonic obliterator, well, completely obliterates the offending oaf. No body. No jail time. Easy peasy.

7) But in your heart of hearts, you really don’t want to obliterate rude guests. No! Simply obliterate that glass of wine they’re holding. That’ll get their attention. I guarantee they’ll stop complaining. Serenity will return to your kitchen. The now quiet guests will tuck into your Liboke Ya Mbika and, lo and behold, notice how absolutely tasty it really is. “Why, this is the food of the gods,” they’ll say. You will become their best friend. They will become your pals. Together, you will solve all the problems of the world. Life is good. Life is good. And we will all owe it to your judicious use of a sonic obliterator. Now you know.

 

Paul De Lancey, The Comic Chef, Ph.D.

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

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Kachumbari (Kenyan Tomato Onion Salad)

Posted on September 1, 2021 by pauldelancey

Kenyan Appetizer

KACHUMBARI
(Tomato Onion Salad)

INGREDIENTS

½ cup fresh cilantro
1 medium red onion
4 tomatoes
½ cucumber
1 red chile
1¼ teaspoons salt
1 cup water
1 avocado
1½ tablespoons lime juice
1 tablespoon olive oil

Serves 4. Takes 20 minutes.

PREPARATION

Dice cilantro, red onion, and tomatoes. Peel and dice cucumber. Seed and mince red chile. Add diced red onion and salt to small mixing bowl. Mix with hand until red-onion bits are well coated with salt. Add water. Let red onion soak for 10 minutes. Drain red onion.

Peel, seed, and dice avocado. Add all ingredients to large mixing bowl. Toss with fork until well blended.

TIDBITS

1) One of the most unsung trade routes of the Late Middle Ages, according to culinary, historians, was for Kenyan Kachumbari in exchange for Florentine wool. The Kenyans, or another name for Kenyans as historians had another name for the natives who lived then, prized Florentine wool.

2) For the Kenyans, made excellent KevlarTM type vests out of this most excellent wool. These vests proved impenetrable to all spears, arrows, swords, and knives. Kenya could never be conquered as long as it preserved the secret to making their vests. Unfortunately, in 1632, a kitchen maid, Machupa Mwangi, used the papers containing the secret vest formula to line her pie tins. These papers did not survive the baking. A few years later, Omani Arabs conquered Kenya. Kenya would not regain its independence for over 300 years. Bummer.

3) Florentine painters used Kachumbari to make vibrant landscapes. Unfortunately, these paintings had to be small as the ingredients of Kachumbari were quite perishable. (I don’t know how the Kenyan caravaners kept their avocados, which normally go bad in a few days, fresh on their months-long trek north. Modern scientists are eager to rediscover this lost art.) But one morning, Lorenzo Rotini, discovered paints could be made from minerals and plants. And they would last long enough to produce even the largest paints. The Renaissance began the very next day. Huzzah!

 

– Paul De Lancey, The Comic Chef, Ph.D.

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

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Japanese Steak Bowl

Posted on August 28, 2021 by pauldelancey

Japanese Entree

STEAK BOWL

INGREDIENTS

1⅓ cups rice
2⅔ cups beef broth
¼ teaspoon pepper
1 pound sirloin steak or New York strip steak
1 tablespoon vegetable oil (1 tablespoon more later)
2 tablespoons butter
2 garlic cloves
1 small onion
1 tablespoon vegetable oil
½ tablespoon mirin or sake
3 tablespoons soy sauce
2 teaspoons Worcestershire sauce
1 tablespoon fresh parsley

SPECIAL UTENSILS

rice cooker
mandoline

Serves 4. Takes 45 minutes.

PREPARATION

Add rice and beef broth to rice cooker. Cook rice and beef broth according to instructions that come with rice cooker or on rice package . While rice cooks, rub pepper onto steak. Add steak and 1 tablespoon oil to pan. Cook steak over high heat for 7-to-14 minutes depending on your desired level of doneness. (Steaks resist pressure from a finger ever more as they go from raw to medium well.) Flip 4 times to ensure even cooking. Add butter. Flip steak until it is evenly coated with butter. Cook for 1 minute. Cut steak into ¼” thick slices.

While steak cooks, mince garlic cloves. Use mandoline or knife to onion into slices ⅛” thick. Add garlic, onion, and 1 tablespoon oil to pan. Sauté at medium-high heat for 5 minutes or until onion softens.

While rice and steak cook, add mirin, soy sauce, and Worcestershire sauce to mixing bowl. Stir with whisk or fork until well blended. Dice parsley. Divide rice equally into serving bowls. Ladle sauce from mixing bowl over rice. Garnish rice with parsley. Carefully add beef strip/onion mixture onto rice. Enjoy.

TIDBITS

1) Steaks can’t bowl as they’ve no athletic ability. But they can be served in a bowl like in this dish.

 

– Paul De Lancey, The Comic Chef, Ph.D.

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

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Scrambled Eggs (Revoltillo de Huevos)

Posted on August 25, 2021 by pauldelancey

Dominican Breakfast

SCRAMBLED EGGS
(Revoltillo de Huevos)

INGREDIENTS

1 bell pepper, red or yellow
1 small onion
1 large tomato
2 tablespoons olive or vegetable oil
6 eggs
⅛ teaspoon pepper
½ teaspoon salt

Serves 3. Takes 20 minutes.

PREPARATION

Dice bell pepper, onion, and tomato. Add oil, bell pepper, onion, and tomato to pan. Sauté at medium-high heat for 5 minutes or until onion softens. Stir frequently. Remove pan from heat. Add eggs to mixing bowl. Beat eggs with whisk or fork until well blended. Add eggs to pan. Cook at medium heat until eggs set and are done to your liking. Stir slowly and frequently enough to prevent burning. Sprinkle scrambled eggs with pepper and salt.

TIDBITS

1) This version of scrambled is truly tasty. It’s also visually appealing. This dish was not invented by Andy Warhol, the famous pop artist. No indeed, Pedro Castillo invented Revoltillo de Huevos in the early 1960s. But until then he had been a rather conventional egg scrambler.

2) But one with communist leanings and sympathies. So, he filled his life with everything red including the flags of the USSR and China. And roses. His wife liked the roses but detested his politics. “Your communism constantly brings the government down on us,” said Maria. “The policía shut down our huevoria every week.” This marital discord came to a head when Pedro brought home 100 pounds of red bell peppers to throw during the upcoming anti-government demonstration. “¿Estas loco?” Maria pummeled her husband. “They will surely jail you for this. Get rid of those red veggies or we’re through.”

3) Pedro loved his wife than any people’s revolution, but he was also thrifty. How to use the red bell peppers? Suddenly, lightning struck his head. (Pedro was quite tall.) The bolt’s electrical surge reordered the synapses in his brain. “Aha, “I shall add diced red bell peppers to my scrambled eggs.” And so Revoltillo de Huevos was born. A few days later, Andy Warhol ate this dish at Pedro’s huevoria. The inspired, but unknown Warhol unveiled Revoltillo de Huevos at a museum. He became an instant sensation. Warhol shared his Revoltillo royalties with Pedro. Pedro and Maria lived out their lives as a rich and happy couple. The end.

 

– Paul De Lancey, The Comic Chef, Ph.D.

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

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Kulfi Ice Cream

Posted on August 22, 2021 by pauldelancey

Indian Dessert

KULFI ICE CREAM

INGREDIENTS

10 saffron threads
1 tablespoon hot water
2 cups heavy whipping cream
1 14-ounce can sweetened condensed milk, chilled
½ cup ground cardamom
⅔ cup chopped pistachios
⅓ cup chopped or slivered almonds

SPECIAL UTENSILS

electric beater.
ramekins, small bowls, or popsicle molds

Serves 8. Takes 25 minutes plus at least 6 hours for freezing..

PREPARATION

Add saffron and hot water to cup. Add heavy whipping cream to large mixing bowl. Whip with electric beater until just get whipped cream or soft peaks start to form. (Do not overdo it or you’ll get butter.) Use spatula to gradually fold condensed milk into whipped cream. Use spatula to gradually fold in saffron with its water, cardamom, pistachios, and almonds. Gently pour into ramekins. Cover ramekins with plastic wrap or lids. Freeze for at least 6 hours on until it sets and becomes ice cream.

TIDBITS

1) Clark KentTM and SupermanTM are never in the same place at the same time. Why? Because they are the same person. Kulfi Ice Cream and the planet Mars are never in the same place at the same time. Why? Because they are one and the same. They certainly look alike. See the photos below.

 

2) But, I hear you say, Mars is millions of miles away in space and my kulfi is right in front of me. How is this possible? Magic. When you eat kulfi, Mars is in your ramekin. When you look at the night sky, Mars will be there. Mars, however, won’t be in the sky if you take your kulfi outside with you. So be careful. You don’t want to mess with the workings of the Solar System.

 

– Paul De Lancey, The Comic Chef, Ph.D.

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, international | Tags: , , , , , , , , , , , , , , , , , | Leave a comment

Spanish Almond Sherry Soup – New Tidbits

Posted on August 16, 2021 by pauldelancey

Spanish Soup

ALMOND SHERRY SOUP

INGREDIENTS

1 onion
2½ tablespoons butter
15 saffron threads
¼ pound blanched or slivered almonds
2 eggs yolks
3 cups chicken stock
3 tablespoons sherry
¼ teaspoon nutmeg
⅛ teaspoon pepper
¼ teaspoon salt
½ teaspoon Spanish paprika or paprika
½ cup cream
2 teaspoons slivered almonds
2 tablespoons fresh parsley

SPECIAL UTENSIL

spice grinder or food processor

Serves 5. Takes 1 hour.

PREPARATION

Mince onion. Melt butter in pan using low-medium heat. Add onion. Simmer at low-medium heat for 8 minutes or until onion softens and turns yellow. Stir frequently. Add saffron. Simmer at low-medium heat for 3 minutes. Stir occasionally.

Add blanched almonds to pan. Toast by using medium-high heat until almonds start to brown. Grind toasted almonds until they become a paste. Add almond paste, egg yolks, and minced onion to mixing bowl. Mix with fork until you a well blended almond/egg/onion paste.

Add chicken stock, sherry, nutmeg, pepper, salt, and Spanish paprika to pot. Bring to boil using high heat. Stir occasionally. Reduce heat to low-medium and add cream. Gradually add almond/egg/onion paste. Stir until well blended. Simmer at low-medium heat for 10 minutes. Stir occasionally. While soup simmers, mince parsley. Garnish soup with slivered almonds and parsley.

TIDBITS

1) There have been documented instances of  the heavens raining fish. This sounds pretty exciting, especially if I needed an expensive fish for a gourmet meal and the nearest supermarket that carries it is an hour away. I would like it even better if the clouds rained Almond Sherry Soup. Well, why not? I’d be out their with buckets, I can tell you. Wear a raincoat.

 

– Paul De Lancey, The Comic Chef, Ph.D.

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

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Potato Sauerkraut Patties (Tierteg)

Posted on August 13, 2021 by pauldelancey

Luxembourg Breakfast

POTATO SAUERKRAUT PATTIES
(Tierteg)

INGREDIENTS

1½ pounds potatoes
1½ pounds sauerkraut
1 pound smoked turkey or chicken
¼ cup lard or butter

SPECIAL UTENSIL

potato masher

Serves 6. Takes 1 hour 10 minutes.

PREPARATION

Peel potatoes. Cut each potato into 8 pieces. Put potato pieces into large pot. Add enough water to cover potato bits. Bring water to boil on high heat. Reduce heat to low and simmer for about 20 minutes or until potato is tender. Drain potatoes. Mash potatoes with potato masher. Cut smoked turkey into ½” cubes.

Add mashed potatoes, sauerkraut, and chicken cubes to large mixing bowl. Mix thoroughly by hand. Use hands to make patties 4″ wide and 1″ thick. Add two teaspoons lard to pan. Melt lard using medium-high heat. Add patties to pan. (Don’t let them touch each other.) Sauté for 5 minutes or until bottom side turns golden brown. Flip patties carefully with spatula. Add 2 teaspoons lard to pan. (These patties are crumbly. Should they come apart, press separated pieces together with spatula.) Repeat for successive batches. Goes well with a friend who cleans up afterward.

TIDBITS

1) The above photo shows a domesticated potato sauerkraut patty. You may safely leaves these patties alone. It’s even safe to eat them and heavens, they’re yummy.

2) Never put feral sauerkraut patties on a plate. They’ll attack your fingers. And my gosh no, never leave them alone. They know what you have in store for them and they don’t like it one bit. The feral patty, in a whirlwind of activity, will destroy kitchen and then off and hide. At night, they’ll come out and nip your toes before leaving your home, never to be seen again.

3) If you must buy a feral potato sauerkraut patty, for Pete’s sake, buy a plate equipped with electrical force fields. The force field discharges an electric shock strong enough to knock out any patty that gets too close to edge of the plate. It takes but only three or four electric jolts to turn even the wildest patty into a reliably tame one. Get one online at http://www.CulinaryForceFields.com. They’re quite the nifty gizmo.

 

– Paul De Lancey, The Comic Chef, Ph.D.

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, international | Tags: , , , , , , , , , , , , , , | 2 Comments

Romanian Salata de Boeuf (Beef Salad)

Posted on August 10, 2021 by pauldelancey

Romanian Entree

SALATA DE BOEUF
(Beef Salad)

INGREDIENTS

1 pound thin beef sirloin
1⅓ pounds potatoes
2 carrots
2 eggs
⅓ cup green peas
1 cup diced or sliced pickles
½ cup pickled red bell peppers
1 cup mayonnaise (¼ cup more later)
2 tablespoons mustard
½ teaspoon pepper
1 teaspoon salt
¼ cup mayonnaise
1 tablespoon fresh parsley

Serves 8. Takes 1 hour. No mayonnaise topping at front, so you can see inside.

PREPARATION

Add sirloin and enough water to cover. Bring to boil at high heat. Boil for 30 minutes or until sirloin is tender. Drain. Remove sirloin, let cool, and chop into ½” cubes. While beef cooks, add potatoes and enough water to large pot. Bring to boil at high heat. Boil for 25 minutes or until tender. Drain. Let potatoes cool. Peel potatoes and chop them into ½” cubes.

While sirloin and potatoes cook, add carrots and water to pot. Bring to boil using high heat. Boil for 15 minutes or until carrots becomes tender. Drain and cool. Chop carrots into ½” cubes. Add water to pot. Bring to boil using high heat. Carefully add eggs. Boil for 8 minutes for soft boiled and 12 minutes for hard boiled. Let cool. Peel and cut each egg into 6 slices.

Add sirloin, potato, carrot, peas, pickles, pickled red-bell peppers, 1 cup mayonnaise, mustard, pepper, and salt. Mix by hand until well blended. Add this mixture to a serving plate. Mold by hand into a flat, round shape like a layer of cake. Use spatula to coat cake-shape mixture with ¼ cup mayonnaise. Dice parsley. Garnish with egg slices and parsley.

TIDBITS

1) Prehistoric humans believed the Sun was a god. Egg yolks look like the Sun. Our ancestors reasoned that egg yolks themselves must possess a bit of divinity. The ancient Egyptians went further. Any animal that could birth so much godliness must itself be divine. The chicken became the preeminent Egyptian god. However, during the 18th dynasty, the priests of Amun Ra gained power and destroyed the Chicken Cult. Chickens would never again be worshipped. Their eggs, however, may be enjoyed in this dish.

 

– Paul De Lancey, The Comic Chef, Ph.D.

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, history, international | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Serbian Gibanica (Cheese Pie) – New Tidbits

Posted on August 7, 2021 by pauldelancey

Serbian Dessert

GIBANICA
(Cheese Pie)

INGREDIENTS

6 eggs
2 cups cottage cheese
1 cup crumbled feta cheese
1 cup sour cream
¾ cup (1½ sticks) butter
1 pound filo (phyllo) dough

SPECIAL UTENSILS

9″-x-13″ baking pan or casserole dish

Serves 8. Takes 1 hour 30 minutes.

PREPARATION

Separate eggs. Beat egg whites until fluffy. Add egg yolks, cottage cheese, feta cheese, and sour cream to mixing bowl. Blend thoroughly with whisk or fork. Fold in egg whites. Preheat oven to 360 degrees. Melt butter using low heat. Brush pan with 2 tablespoons melted butter.

Place 2 sheets filo dough in pan. Drizzle 2 tablespoons melted butter over filo. Spread ¼ cup egg/cheese mix on top. Gently crinkle 2 filo sheets into accordion-like balls. Dip accordion balls into cheese/egg mix from bowl until lightly coated. Place coated accordion-like filo balls over flat filo sheets in pan. Repeat until you have 2 filo sheets remaining. Top with remaining 2 filo sheets. Brush top filo sheets with remaining butter and cheese/egg mix. Bake in over at 360 degrees for 50 minutes or until top is reddish, golden brown. Serve warm or let cool.

TIDBITS

1) This recipe use eggs. When cooking, you really want eggs that stay put. It’s so hard to hold onto eggs that move around. Dancing eggs are the bane of chefs. Cooks everywhere drop thousands of dancing eggs every day. But how do you know if the eggs in the carton are motionless or prone to dance? After all, they can’t move in the carton. Study carefully the photos below for signs.

 

 

 

 

 

 

 

Paul De Lancey, The Comic Chef, Ph.D.

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, international | Tags: , , , , , , , , , , , , , , , , , | Leave a comment

Sri Lankan Beef Smore – New Tidbits

Posted on August 4, 2021 by pauldelancey

Sri Lankan Entree

BEEF SMORE

INGREDIENTS

2 pound piece of sirloin or beef chuck
2 tablespoons vinegar
½ teaspoon pepper
3 garlic cloves
1″ ginger root
1 small green chile
1 large onion
1 stalk lemongrass (tender inner bottom part only)
2½ tablespoons ghee or vegetable oil
2″ cinnamon stick
¼ teaspoon fenugreek seeds
10 fresh curry leaves or ½ teaspoon dry curry leaves or curry powder
1 teaspoon red pepper flakes
1¼ cups coconut milk
1 tablespoon lemon or tamarind juice

Serves 6. Takes 2 hour 30 minutes

PREPARATION

Make holes in beef with fork. (This will aid marinating.) Add beef, vinegar, and pepper to bowl. Marinate for 1 hour.

While beef marinates. Mince garlic cloves, ginger root, green chile, and onion. Seed and mince green chile. Thinly slice lemongrass. Add ghee to pan. Heat ghee at high heat until is hot enough to make a fenugreek seed dance. Carefully add beef to pan. Sauté for 2 minutes on each side or until browned all over. Remove meat to plate. Leave beef juices in pan.

Add garlic, ginger, green chile, onion, cinnamon stick, fenugreek seeds, fresh curry leaves. and lemongrass Sauté for 3 minutes on medium heat. Stir frequently. Add beef back to pan. Add beef, red pepper flakes, coconut milk, and lime juice. Lower heat to low and simmer 40 minutes or until the beef reaches your desired level of doneness and coconut milk reduces to a gravy. Turn beef over every 10 minutes. Slice beef to your desired thickness. Spoon onion gravy over beef slices.

TIDBITS

1) Every recipe in this cookbook requires a clock, a wristwatch, or a timer. But what would anyone do way back when there were no such timepieces? Why they’d use sundials of course. But, but, this recipes requires us to sauté beef for 2 minutes. Wouldn’t that require a precision lacking in normal sundials? Of course, that’s why serious ancient chefs always used. precision sundials. But such sundials cost quite a lot and weren’t very portable, not even if you had many servants. So they kinda fell into disuse. Cloudy countries never adapted these new timepieces at all.

 

Paul De Lancey, The Comic Chef, Ph.D.

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, history, international | Tags: , , , , , , , , , , , , , , , , , , , | 2 Comments

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