WHAT IS CASTELMAGNO? This mixed milk blue cheese dates back to the 12th century. Back then it was used as a form of payment by farmers to work their land. A spicy, pungent formaggio, this is due in part to its’ washed rind. Castelmagno tends to be mostly cow’s milk with a dash of sheep […]
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ARCHAEOLOGY OF SEAFOOD – Mussel
WHAT IS A MUSSEL? These bivalve mollusks are in appearance the ugly cousin to the more pristine clam. Different families can thrive in fresh or salt water environments (unlike the clam). In general their shells have a more oval, darker and asymmetrical appearance. The mussel is a filter feeder, attaching itself to any aquatic substrate […]
ARCHAEOLOGY OF CHEESE – Maasdam
WHAT IS MAASDAM? This cow’s milk cheese was created in the 1980s as a local equivalent to the Swiss original. Maasdam is named after the Maas river that flows through the Netherlands, emptying into the North Sea. The second half of the name “dam” refers to a wall that holds back water. Maasdam is very […]
ARCHAEOLOGY OF FRUITS & VEGETABLES – Mango
WHAT IS A MANGO? These Asian stone fruits have been grown in India for over 4,000 years. Back then before refrigeration existed, mangoes were pickled for long-distance transport. Their trees can grow to over 100 feet (30 meters) in height with hundreds of different species yielding fruit in different shapes and colors. It’s sweetness is […]
ARCHAEOLOGY OF PASTA – Creste di Gallo
WHAT IS CRESTE DI GALLO? Gallo in Italian translates as “Rooster” or “Cock” (the bird, don’t be immature 😊 ). The crest shape of this short cut is named after this male chicken’s comb. One myth has it that the Medici family was saved from assassins when the family roosters screeched as the killers snuck […]
ARCHAEOLOGY OF SEAFOOD – Herring (Sardine)
WHAT IS A HERRING? While small in size, this tiny guy travels in very large schools of fish. They are sometimes confusingly called sardines (American “Atlantic Herring” vs. the European “Plichard” both of which are sardines). The deep, metallic hue of the herring’s silver scales and streamlined appearance seem more appropriate in a Mercedes then […]
ARCHAEOLOGY OF CHEESE – Roncal
WHAT IS RONCAL? This Basque cheese is made between December and July. Its’ natural rind molds easily, but can be quickly removed with a bit of vinegar or oil. A P.D.O. cheese, it is crafted from the sheep’s milk of Rasa, Latxa and Latxa Milchschaf cross breeds. The fat and protein composition of the cheese […]
30 Tons of Fancy French Shit
The Red Carpet of Livestock Imagine yourself jetting over to Paris for the biggest gala of the year. No doubt you picture red carpets and movie stars galore. In my case, we’re talking 4,000 live farm animals, French President François Hollande and a cadre of baby (cow) kissing politicians. Parisians take an immense amount of […]
ARCHAEOLOGY OF MUSHROOMS – Cremini
WHAT IS A CREMINI MUSHROOM? Creminis are white button mushrooms that are allowed to mature for a bit longer. That is why they are less white and more brown. Also known as baby bellas (from portobella), they are very similar to a young portobello. Cremini mushrooms are a good compromise both in intensity of flavor […]
ARCHAEOLOGY OF CHEESE – Huntsman
WHAT IS HUNTSMAN? This English bastard is an offspring of Stilton and Double Gloucester . It is basically a pasteurized cheese sandwich. Huntsman is a blend of a spicy 3 month old blue between 2 slabs of a mellower, 36 month old Double Gloucester. The actual name of this type of cheese is Double Gloucester with […]
ARCHAEOLOGY OF FRUITS & VEGETABLES – Arugula (Rucola)
WHAT IS ARUGULA? The anti-thesis to evil iceberg lettuce and a relative of the more evil broccoli. Arugula is a cruciferous vegetable. Often described as peppery or flavorful, it’s a great way to add flavor to an otherwise boring salad. Also known as rocket (it grows quickly), while Americans discovered this delicacy in the 90’s, Italians […]
ARCHAEOLOGY OF CHEESE – Valencay
WHAT IS VALENCAY? Valencay’s origin is rumored to have sprung from Napoleon almost killing French politician Talleyrand in the 18th century. This civil servant was famous for his survival skills. At the time, Talleyrand was hosting a dinner in Napoleon’s honor. The feast was to celebrate the French army’s return from a campaign in Egypt. […]
ARCHAEOLOGY OF SEAFOOD – Butterfish
WHAT IS A BUTTERFISH? Much like with Chilean sea bass, (formerly known as the Patagonian toothfish), escolar or snake mackerel are sold under the more appealing name of “butterfish.” However they are not the same fish! Restaurants realize that many customers aren’t too savvy about which fish they are eating, and Atlantic Black Cod or […]
ARCHAEOLOGY OF CHEESE – Havarti
WHAT IS HAVARTI? So if you have whiny kids, melt some havarti on toast and watch their palettes grudgingly expand. This block of cheese looks like a loaf of yellow bread with lots of tiny eye holes. It is soft but firm enough to peel for a thin slice in a nice cucumber and dill […]
ARCHAEOLOGY OF FRUITS & VEGETABLES – Kumquat
WHAT IS A KUMQUAT? Officially known as Citrus Japonica (Japanese citrus), these small citrus fruits are slightly larger then a grape and grow on equally tiny evergreen trees. While there are many variations, they are generally renowned for being more durable then other citrus fruits like their cousin the orange, The thin skin of the kumquat […]
ARCHAEOLOGY OF SEAFOOD – Anchovy
WHAT IS AN ANCHOVY? This marine forager is famous for its oil content. While often harvested when small, they can grow to over a foot (40 cm) in size. Anchovies tend to favor warmer, saltwater environments and are particularly abundant around Europe. They are one of the few natural sources of umami, or the 5th […]
ARCHAEOLOGY OF CHEESE – Chaumes
WHAT IS CHAUMES? Nicknamed “stubble”, this cow’s milk cheese looks like a cross between an orange and a pancake. It is a Trappiste-style cheese made in the South West of France since 1971. Despite being a washed rind cheese (giving it notes of hazelnut), it is popular with French children. This is due to its […]
ARCHAEOLOGY OF PASTA – Ziti
WHAT IS ZITI? Popular at weddings, the name “ziti” is rumored to come from the word “zita” or “bride”. These short, narrow tubes are often used in baked macaroni dishes (ziti al forno) in Italian American recipes. While this cut looks similar to penne (both are short, hollow tubes), there are two differences. Penne is cut […]
ARCHAEOLOGY OF CHEESE – Livarot
WHAT IS LIVAROT? This pungent, washed rind cheese stars on only the most famous restaurant cheese plates. Its faint, orange wheels of this faint are usually just under a pound in size. Livarot’s color nowadays often comes from annatto die. Even in France today most of the cheeses produced are pasteurized cow’s milk. During production […]
ARCHAEOLOGY OF MUSHROOMS – Morel
WHAT IS A MOREL? It is an edible mushroom famous for its’ honeycomb texture and tall, slender shape. However morels can vary quite a bit in appearance. The name morchella also refers to the morel, though they are known as the “true morels.” While truffles are among the most expensive fungal ingredients known, morel mushrooms aren’t […]