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Eat Words: May 2005
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We are a worldwide community of independent food writers who share a common passion for food, wine and words. Tuesday, May 24, 2005. Snails have always been popular in Alsace. From the Romans the people learned the secrets of snail husbandry, in particular how to fatten them on selected titbits in specially designed escargotières. Or snaileries. Irene Kohler in La Cuisine Alsacienne. At the end of it all the winning ticket is announced and the victor delightedly carries off you guessed it a supply of sna...
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Eat Words: Lunns and Bunns
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We are a worldwide community of independent food writers who share a common passion for food, wine and words. Friday, August 11, 2006. The Sally Lunn walks the walk. It can supply no less than four possible sources as to its origins, one with the conviction of an urban myth, another based on hearsay, a third founded on gastronomic assertions and a fourth, well, an outlandish possibility. Quite a bit of scholarship, however, has gone into showing that the name is a deformation of Sol et Lune [sun and moon...
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Eat Words: Anna's Pebblebed Harvest Soup
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We are a worldwide community of independent food writers who share a common passion for food, wine and words. Tuesday, November 07, 2006. Anna's Pebblebed Harvest Soup. Ebford, Devon October 22, 2006. As per Geoff Bowen's Pebblebed harvest report. And, finally, this year's much awaited Harvest Feast! Anna's Pebblebed harvest soup. Last Sunday, Anna made enough soup to feed an army of hungry grape pickers. This recipe is scaled down to feed just a hungry family or two. 4 large onions, roughly chopped.
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Eat Words: Tomatillos and Chilies (from Devon!)
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We are a worldwide community of independent food writers who share a common passion for food, wine and words. Friday, December 02, 2005. Tomatillos and Chilies (from Devon! Clockwise from top) tomatillos, jalapeños, Hungarian chilies,. Aji limons (fresh and dried), chipotles, anaheim. Topsham, Devon 1 December 2005. This is the second year that the guys from South Devon have supplied me with tomatillos. I say to Bella when she returns home from school. "More fresh chillies! And dried, too.". OK OK, Bella...
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Eat Words: Down on the Foie Gras Farm
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We are a worldwide community of independent food writers who share a common passion for food, wine and words. Monday, December 19, 2005. Down on the Foie Gras Farm. Barbary ducks at the Domaine de la Schleif, Soultz-les-Bains, Alsace. Photograph by John Miller. So how was the guilt, after my trip? A little assuaged at least as far as Doriath’s production is concerned. And the quality of the product? Fabulous. And my liver? Posted by Sue Style at 8:49 am. Marc @ Eat Words. Notes from a Devon Kitchen.
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Eat Words: A Smutty Story
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We are a worldwide community of independent food writers who share a common passion for food, wine and words. Tuesday, August 23, 2005. The day I get around to writing my definitive work on wild food. I’m going to include a bit of smut. We’re talking corn smut of course, a unique fungus that grows through corn kernels and invades the corn cob in an uncontrolled mass of silvery-black lobes. Mexican wormseed) and made into inky-black soups, or used to fill tortillas, crêpes or. At birthday parties,. Peggy ...
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Eat Words: Dumplings, Dampfnudeln - and Dampflings
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We are a worldwide community of independent food writers who share a common passion for food, wine and words. Tuesday, February 24, 2009. Dumplings, Dampfnudeln - and Dampflings. A recent discussion on Eat Words had a few of us wondering about the etymology of the word dumpling. I got rather carried away with the idea that our English word is related to the German Dampfnudeln. And practised saying Dumpfnoodler. A pinch of salt. 10g fresh yeast, crumbled in small flakes. 50g butter, cut in pieces. Tip out...
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Eat Words: Not Just a Bunch of Old Onions
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We are a worldwide community of independent food writers who share a common passion for food, wine and words. Monday, February 19, 2007. Not Just a Bunch of Old Onions. Put together a bunch of green onions, a roaring fire made from vine clippings, a wicked sauce based broadly on almonds/hazelnuts/tomatoes/olive oil/garlic, and a large group of Catalans bent on having a good time and you have the makings of a. Happen any time between January and April). Is no ordinary feast, so too the. I called up Raimón...
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Eat Words: Mummy Mackerel, King Bass
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We are a worldwide community of independent food writers who share a common passion for food, wine and words. Friday, September 02, 2005. Mummy Mackerel, King Bass. 2 September 2005 Topsham, Devon. Dammit, for the fourth year running Kim has whooped the pants off me. It’s been a great year for boating and that means we’ve spent a lot of time at sea, fishing. Or in my case, trying to. And while I’ve struggled to catch a single thing, Kim meanwhile has been pulling in mackerel by the dozen. There’s absolut...
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Eat Words: It's That Time of Year Again
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We are a worldwide community of independent food writers who share a common passion for food, wine and words. Thursday, May 04, 2006. It's That Time of Year Again. Over the other side in Spain, sheep have been moved for centuries along the ancient Vias Pecuarias that criss-cross the peninsula from north to south and east to west, as they exchange the baked earth of the plains for cooler pastures up high. In Italy it’s the same story with successive waves of animals from the parched areas of Puglia an...
