I’ve been reading about ‘ancient grains’ for a while. The name itself amuses me. Ancient grains are einkorn, emmer, and spelt, generally speaking. They are considered to be precursors of modern wheat and are sometimes recommended for people who are wheat sensitive (— whatever that means — I don’t think they would help actual celiacs.) [...]
Sometime ago I wrote about eating Boston Brown bread as a child, and a recipe I found at a blog called Tasting History. https://www.tastinghistory.com/episodes/bostonbrownbread ** I finally tried making the bread with my own special tweaks. Brown bread is notoriously made in cans, placed in boiling water, for a long time. I wasn’t sure I [...]
While looking up apples on the Internet earlier this week I came across a discussion of mealy apples, and why it’s worth cooking with them. I was fascinated and let the information percolate for a bit, but here is the deal. Being living matter, apples are made up of cells. And being plants they have [...]
When I was little my mom made applesauce out of Granny Smith apples. She occasionally made pie, probably also Granny Smith, but I was ignorant and didn’t like apple pie so I didn’t pay attention. Cherry pie was a different story and I lobbied hard for it. I also suspect that no-one was too worried [...]
I mentioned a three bean/baked bean recipe last Friday**, and can now report that I tried a version of it, using canned butter beans and navy beans as the second and third beans. I like the spices that I actually used, to wit, bacon, dry mustard, BBQ sauce (the recipe uses ketchup), brown sugar, cider [...]
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