timelessfoods.blogspot.com
Timeless Foods: August 2010
http://timelessfoods.blogspot.com/2010_08_01_archive.html
I've always been fascinated with the history of food- the "why we eat what we eat". Saturday, August 14, 2010. Making Devonshire Cream from Raw Milk. One of my favorite rituals when I go to England is to have tea. "Tea" in England means an entire spread of cakes, sandwiches and other assorted goodies to go along with the tea. Devon cream spread on scones is one of the most sinful and scrumptious parts of high tea. Traditional English High Tea Staple Can Be Made at Home. Posted by Angie Mohr. Finance, Inv...
timelessfoods.blogspot.com
Timeless Foods: C is for Cold-Oven Method
http://timelessfoods.blogspot.com/2011/04/c-is-for-cold-oven-method.html
I've always been fascinated with the history of food- the "why we eat what we eat". Friday, April 8, 2011. C is for Cold-Oven Method. In my last post on bread-making, I promised to devote a whole blog post on the cold-oven method. And here it is. If you're a little nervous of making bread for the first time, take your favorite recipe and use the cold oven method rather than pre-heating. It will save you time and stress and will produce a beautiful loaf. Posted by Angie Mohr. April 8, 2011 at 7:30 PM.
timelessfoods.blogspot.com
Timeless Foods: Hounslow-Style Indian Butter Chicken (Murg Makhani)
http://timelessfoods.blogspot.com/2010/07/hounslow-style-indian-butter-chicken.html
I've always been fascinated with the history of food- the "why we eat what we eat". Saturday, July 31, 2010. Hounslow-Style Indian Butter Chicken (Murg Makhani). Posted by Angie Mohr. Ill have to try this out on the family and see how they like it. August 1, 2010 at 11:20 AM. As my daughter Molly used to say when she was a baby, mmmmm, num, num! August 1, 2010 at 5:15 PM. Subscribe to: Post Comments (Atom). Enter your email address:. Hounslow-Style Indian Butter Chicken (Murg Makhani. Finance, Investoped...
timelessfoods.blogspot.com
Timeless Foods: B is for Bread
http://timelessfoods.blogspot.com/2011/04/b-is-for-bread.html
I've always been fascinated with the history of food- the "why we eat what we eat". Tuesday, April 5, 2011. B is for Bread. There's something about making bread that soothes my soul. It brings out some kind of retro-gene in me that enjoys kneading and forming and watching something grow from the most basic of ingredients. Don't rush bread. Let it rise luxuriously out of breezes or other environmental shocks. The longer the rise, the better (and lighter) the bread. Cut the first slice while the bread is s...
timelessfoods.blogspot.com
Timeless Foods: A is for Absinthe
http://timelessfoods.blogspot.com/2011/04/is-for-absinthe.html
I've always been fascinated with the history of food- the "why we eat what we eat". Sunday, April 3, 2011. A is for Absinthe. This month, I will be blogging a topic starting with every letter of the alphabet. Today's topic is absinthe. Absinthe has once again become legal in the United States since 2007 and there are several imports and domestically-distilled products on the market. There are now several small micro-distillers producing traditional absinthe, such as St. George Absinthe Verte. I had a lit...
timelessfoods.blogspot.com
Timeless Foods: Making Devonshire Cream from Raw Milk
http://timelessfoods.blogspot.com/2010/08/making-devonshire-cream-from-raw-milk.html
I've always been fascinated with the history of food- the "why we eat what we eat". Saturday, August 14, 2010. Making Devonshire Cream from Raw Milk. One of my favorite rituals when I go to England is to have tea. "Tea" in England means an entire spread of cakes, sandwiches and other assorted goodies to go along with the tea. Devon cream spread on scones is one of the most sinful and scrumptious parts of high tea. Traditional English High Tea Staple Can Be Made at Home. Posted by Angie Mohr. Making Devon...
timelessfoods.blogspot.com
Timeless Foods: M is for Moroccan Cuisine
http://timelessfoods.blogspot.com/2011/04/m-is-for-moroccan-cuisine.html
I've always been fascinated with the history of food- the "why we eat what we eat". Saturday, April 16, 2011. M is for Moroccan Cuisine. One of Morocco's most famous flavors comes from its preserved lemons, which are salted and brined like olives. You can easily make your own preserved lemons. For detailed instructions, check this article out: Make Your Own Moroccan Preserved Lemons. Posted by Angie Mohr. All these foodies today, wow! April 16, 2011 at 12:14 PM. April 16, 2011 at 1:55 PM. Ive had some Mo...
timelessfoods.blogspot.com
Timeless Foods: April 2011
http://timelessfoods.blogspot.com/2011_04_01_archive.html
I've always been fascinated with the history of food- the "why we eat what we eat". Saturday, April 16, 2011. M is for Moroccan Cuisine. One of Morocco's most famous flavors comes from its preserved lemons, which are salted and brined like olives. You can easily make your own preserved lemons. For detailed instructions, check this article out: Make Your Own Moroccan Preserved Lemons. Posted by Angie Mohr. Friday, April 8, 2011. C is for Cold-Oven Method. I like to couple the cold-oven method with some ot...