WHAT ARE GREEN PEAS? This is a generic term for three different types of these legumes- sugar snap, snow or English peas. English are the most well known in the West, famous for their round shape and difficulty in shelling. Garden peas come in many varieties and their vines tend to have tendrils over leaves. […]
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ARCHAEOLOGY OF MEAT – chicken nuggets
WHAT IS A CHICKEN NUGGET? So they’re a bit controversial but basically it’s the chicken equivalent of meat balls. Ground meat is taken from broilers (industrially slaughtered chickens) and then formed, breaded and deep-fried or baked. Which cuts of meat can vary but any part of the bird is fair game. Originally invented in 1950 […]
ARCHAEOLOGY OF MEAT – flank steak (beef)
WHAT IS A FLANK STEAK Also known as a bavette or “bib”, this thin, long cut is among the harder working parts of the cow. It’s a leaner cut of meat with less marbling. So their texture will be tough but the meat itself is rich in flavor. Less expensive then many other cooked properly […]
ARCHAEOLOGY OF MEAT – chicken (whole)
WHAT IS A CHICKEN? A member of the bird family, it’s different from most of their relatives due to having a wattle (red skin under the chin) and comb. They’re one of the most widespread creatures on the planet due to their deliciousness. Omnivores, they’ll eat a seed or a snake with equal glee. The […]
ARCHAEOLOGY OF MEAT – skirt steak (beef)
WHAT IS A SKIRT STEAK? It’s a long, flat cut that is 1.5 (45 cm) to 2 feet (61 cm) in length. It goes by many names including a Philadelphia steak, Romanian tenderloin or Arrachera cut. While tough in texture is particularly rich in flavor. Both the inside and outside skirt cut are served boneless. […]
ARCHAEOLOGY OF MEAT – Ribs (beef)
WHAT ARE BEEF RIBS? This is a generic term that refers to a variety of beef ribs that come from a cow. These include prime, spare, short and back ribs. While traditionally steers (young male cows) were used, today heifers (young females) are as well. Older cows in both genders as well as neutered males […]
TOP 8 “JAMES BOND” POST-COITUS BREAKFAST RECIPES
8. Artichokes with Garlic Thyme Mayonnaise Artichokes are a vegetable famous for releasing oxytocin, a hormone that helps boost men’s sex drive. Adding garlic, which contains allicin, increases the blood flow to your sexual organs. And the mayo – let’s just take that as a sexual metaphor to help move things along. But when it […]
ARCHAEOLOGY OF SEAFOOD – Octopus
WHAT IS AN OCTOPUS? These creatures have been the basis of many a fisherman’s monster story since the dawn of time. Aquatic carnivores, they can grow up to 600 lbs in size. And this hunter has no problem holding its’ breath and climbing over rocks sticking out of the ocean. Like the squid they are […]
ARCHAEOLOGY OF HERBS & SPICES – Tandoori Masala
WHAT IS TANDOORI MASALA ? This spice mix is meant to be used with a traditional Indian tandoor (clay oven). The exact recipe varies somewhat but usually includes coriander, cumin, garlic powder, ginger, cloves, mace, fenugreek, cinnamon, black pepper, cardamom and a dash of nutmeg. Other popular ingredients include garam masala and cayenne pepper. Traditionally this blend […]
TOP 5 RECIPES FOR FEMALE “RUSH” FANS
5. Virgin Strawberry Daiquiri From the website Love Food comes this recipe for an alcohol free drink!. If you are going to be the only woman in a stadium full of male Rush fans, best to keep your wits about you! 4. Pomegranate Martini Let’s be honest, if you’re going to be surrounded by an […]
ARCHAEOLOGY OF PASTA – Dischi Volanti
WHAT IS DISCHI VOLANTI? The name of both an Alfa Romeo sportscar and Bond villain’s ship, Dischi Volanti is Italian for “flying saucers”. Supposedly this cut was invented in the U.S.A. in the 1940’s after some U.F.O. sightings. It is a small, circular cut of pasta with a lip ideal for trapping sauce. However this semolina […]
ARCHAEOLOGY OF PULSES, NUTS & GRAINS – Pigeon Pea
WHAT ARE PIGEON PEAS? Like a cold war spy, this legume is known by many names. And while it’s called a pea, it’s actually a bean! Also known as a red gram or gungo pea, this pulse is most similar to a black-eyed pea in appearance. Originally domesticated several thousand years ago in either India […]
TOP 10 “GROUNDHOG DAY” OVER & OVER RECIPES
10. Taco Popcorn If you lived the same day over and over for 8 years, wouldn’t you want some positive reinforcement? Luckily comfort foods are the magicians of the gustatory world. They trick our brain chemistry into making us feel better. Women supposedly prefer sweet comfort foods as a guilty pleasure versus men with their […]
ARCHAEOLOGY OF PULSES, NUTS & GRAINS – Cous Cous
WHAT IS A COUS COUS? It is NOT a grain, it’s a pasta! Yes, that’s right it’s just semolina flour mixed with water and dried into tiny grains. However unlike with other pasta cuts like orzo, the section of the durum wheat grain that doesn’t grind well is used. The name is originally from the […]
ARCHAEOLOGY OF MEAT – spare ribs (pork)
WHAT ARE SPARE RIBS? This is the cut of meat starting from the baby back ribs (the belly) and running up to the breast bone. They typically are less expensive then baby back, but have meat between each rib. There is more marbling in this cut of ribs as well. Depending on the butcher there […]
ARCHAEOLOGY OF MEAT – beef shank (beef)
WHAT IS A BEEF SHANK? The more a muscle is used, the tougher (and therefore cheaper) that cut is. And when you see how big a cow is, the legs and butt are among the hardest working muscles around. This results in a cut of meat that is tough and requires cooking techniques that apply […]
ARCHAEOLOGY OF HERBS & SPICES – Chinese 5 Spice
WHAT IS CHINESE 5 SPICE? This quick and delicious Asian spice blend doesn’t always use the same 5 spices. Traditionally the concept is that each of the five flavors are represented salty, sweet, sour, bitter, and umami. The classic recipe consists of cloves, star anise, cinnamon, Sichuan peppercorn, and fennel seeds. However ginger, nutmeg, tumeric […]
ARCHAEOLOGY OF MEAT – sausage (pork)
WHAT IS A SAUSAGE? This prepared food consists of minced meat generously seasoned and stuffed into an edible casing. Back in the day the pouches that house an animals internal organs were used. But much like today with rennet and cheese, modern casing are made from collagen and cellulose. Gluten-based fillers like breadcrumbs are often […]
ARCHAEOLOGY OF BREAD – Cobb
WHAT IS COBB BREAD? This small, oval loaf of white bread has a thick crust with a diamond shape pattern on top. The classic version fits in the palm of both hands and was originally made with whole wheat flour. It was a simple, working man’s bread ideal when used for a lunchtime sandwich. Originally […]
ARCHAEOLOGY OF HERBS & SPICES – Fenugreek Leaves
WHAT IS FENUGREEK? This savory herb is both bitter and sweet and is a great way to give some flavor to a bland dish. It’s especially popular in Indian cuisine as well as in homeopathic remedies. The name fenugreek originally meant “Greek hay” and both the leaves and seeds can be used (dried or fresh). […]