BetD

If @heidih can’t easily track hers down, I was able to lay hands on mine and will gladly send you the recipes for carp. I see 3, one for Deviled Carp, one for Fish Dalmatian Style and the last for Carp In Black Sauce.

In going down that rabbit hole, I found two more articles I enjoyed.... https://passtheflamingo.com/2018/01/16/ancient-recipe-snails-with-pepper-and-cumin-roman-ca-5th-century-ce/ https://www.atlasobscura.com/articles/dormouse-jars-glirarium-rome Enjoy 🙃

And if you are still a little up in the air about what to serve..... https://blog.britishmuseum.org/how-to-cook-a-medieval-feast/?fbclid=IwAR2FJPV0fwGrPTMJTfoq7TntEiC4YZz9yhwOGPlxDuFs02HdyNujPy2rIUk ... nothing says Christmas like Cabbage Cowder and Creamed Fish.

Perhaps it was these?

OK.... this just BEGS to be listed as an article about Heritage Foods though.... https://www.atlasobscura.com/articles/felix-gillet-institute?utm_source=Gastro+Obscura+Weekly+E-mail&utm_campaign=68be8781d8-GASTRO_EMAIL_CAMPAIGN_2020_12_08&utm_medium=email&utm_term=0_2418498528-68be8781d8-67363049&mc_cid=68be8781d8&mc_eid=40506f7050 And, it is a very good read.

I think I would try mixing the buttermilk powder with the dry ingredients and use water for the heated cornmeal / wet ingredients part of things. Not based on any expertise, just how I would try it.

This works well.... https://shop.kingarthurbaking.com/items/folding-bread-proofer-and-slow-cooker

I am a rice person too... have lots of varieties on hand. One that I am particularly fond of is the Anson Mills Carolina Gold, it is a very tasty, heritage rice. https://ansonmills.com/products/23 I buy it 10 lbs. at a crack and keep it in the freezer. 😋

Point taken, edit made, although in ounces... I actually note weight on all recipes I make, but yeah, in ounces.

I would be happy to see the back end of the phrase “a good amount” as a unit of measurement. “Add a good amount of butter”........ an ounce... four ounces... c’mon.

I have the copy... the recipe is in a rather long article about Bordeaux and it is indeed number 39. Perhaps I can scan for you?

Would love to see this!

I found her on YouTube....

That F R O G jam certainly sent me to Google in a hurry 😲

I have a drawer FULL of them... black ones, white ones, Rancho Gordo red ones, playful prints and memories. Mostly, they stay in the drawer. 🙃

Those look so, so good!

Delta is my airline, but I have never seen as tasty looking a lunch as this. Mind you, I depend on them to upgrade me beyond snacks and “free drinks”, but still... this looks fairly yummy.

I was planning to try it with lemon juice, a flavor I prefer over vinegar, so this is great feedback.

Thank you, I have a used copy coming my way.

Gosh, this looks so good. I get no hits when I search for the cookbook, and additional info on it?

Has anyone tried making their own? This sounds worth a play... https://thisoldgal.com/instant-pot-homemade-cottage-cheese-recipe/?epik=dj0yJnU9emtoYXdEampIWFlLTzEzSkQtR0pObGpGUUtkSVFGOG4mbj1iV0FYUHlOeXFjeXBhZnFwcnZ3ajNnJm09MyZ0PUFBQUFBRnliczFv

Often, the stores will label the wines with the scores, if they are in the 89 and up range. I would also just ask the wine sellers, they should be able to steer you to wines that fit your needs.

I am definitely going to give this a taste!

I have always enjoyed cottage cheeese, especially with chives & scooped up with a ruffled potato chip. Not a whiff of diet food about that! 😁

Avocado recall... https://www.newsweek.com/avocado-company-recalling-california-grown-fruit-sold-six-states-over-1373226