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Everything posted by laddx005

  1. I just started reading an old book from the 1920's called, The art of naming dishes on bills of fare by Schumacher, L. So far it's quite facinating. If you ever have had good friends in the resteraunt buisness or are head chefs, or just like making up your own dishes, it appears to be a great resource. It has english / french translations of food descriptions. You can get your own copy here.
  2. I buy eggs from my university's organic farm and I've gotten those dark spots too, but didn't mind just picking them out. But I didn't notice any fishy smell. I was told their birds only eat grain and leafy greens. Maybe it's like catfish. Bottom feeders taste like mud, dry food feeders are more mild.
  3. I am reading.... or struggling through: 1) A Taste of History: 10,000 years of food in Britain I rather enjoyed this one. and 2) History of Food: by Maguelonne Toussaint-Samat This one is very euro-centric and a little bit hard to get through. But still very good. A few months ago, I checked out from the local library: An Illustrated History of French Cuisine from Charlemagne to Charles de Gaulle by Christian Guy, Translated by Elisabeth Abbott Wow, now this is a little dated, but a great book. It details history, dishes, techniques, has antidotal stories as well as reciepes. The forma
  4. laddx005


    I like them with Italian meat dishes. I think they also go well with dishes that call for sun dried tomatoes. Try them in pasta with bacon, orange zest, chicken, garlic, olive oil, herbs, etc, etc.
  5. Here are some interesting links that have reciepes: Audubon Green Gourmet Invasive Species Recipes of New England Mid-Atlantic Exotic Pest Plant Council Recipes and links Iowa State U's Tasty Insect Recipes From Halfbakery.com
  6. The foodtimeline.org is fantastic! You should also try google books. Even better: go to various universities around the states. Many of them have huge digitzation projects-etc. You can find cook books from the 1700's to present scaned in for you. All free too! Also try project Gutenberg, online books: http://www.gutenberg.org/wiki/Cookery_(Bookshelf) Most of these don't have any copyright restrictions.
  7. 11 seasoning fried chicken tenders Serves 3 as Main Dish. Chicken tenders or nuggets are among my favorite foods. Ever since my first church potluck I've been fascinated with fried chicken seasonings. Including trying to figure out the KFC version. I don't really recall purposefully looking at fried chicken seasonings, but I am sure that's had an influence. But rather I've always intuitively tried to find the best savory mix of flavor. Below is what I came up with a couple of years ago and it has performed pretty consistently for me. 30-45 prep time, 1-1/2 hour cooking time depending on pan s
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