Someone in a nubbly prosciutto-toned linen Nehru jacket who just flew in from L. The author of the property in question, sitting hitherto unnoticed on a chair by the window, slides to the floor. Pierre Laszlo's curious study of oranges, lemons, clementines, grapefruits and more tart treats skips lightly through the botanical and cultural history of the fruit that conquered scurvy on the high seas and helped kick-start the 20th-century economies of California and Florida. This erudite gallimaufry a chemist by trade, Laszlo has also written a book devoted entirely to salt offers detours on everything from the construction of Italian orangeries to the sometimes sordid politics of early Southern California the aside on citrus land baron George Chaffey, who also created the Mutual Water Company, sounds like the source material for Chinatown.
The text takes time out for recipes the lime chutney sounds good and citrus imagery in art and poetry. A segment that's plainly the right word in this context discusses the themes and motifs of California orange-crate labels, of which, the author calculates, there are some 8, designs thus explaining their persistent abundance in antique stores. Oranges ripen in winter, which adds to the seasonal nature of this tangy grab bag.
Can one describe a work of nonfiction as being happy? Well, this one is. Until reading Citrus, in fact, I had not realized just how many tastes the title implied: lemon, lime, orange, and grapefruit, of course, but also citron, tangerine, kumquat, calamondin, and the self-descriptive Ugli, not to mention such variants as bergamot, mandarin, Valencia, ortanique, and Honey Murcott.
He begins with the domestication of the citron in Persia and the early history of citrus horticulture, then moves to the establishment and growth of the citrus industry in Florida, California, and Brazil, and finally, after many diversions and digressions, arrives at a final section that explores the place of citrus in literature, art, religion, and the culture of cuisine. Sheila Dillon savours a delicious oddity full of pithy, eccentric facts to whet a gourmet's appetite.
Citrus is the most recently published example of a modern genre - history told through a particular ingredient: salt, spices, cod, vanilla, quinine as the flavour in tonic water and more. Some have been bestsellers. Some have been scholarly and well-written. But it seems the fatter we get, the greater our consumption of processed food, the more we want to read about food in everything from ghostwritten glossy tomes by TV chefs to these new histories. Sales in all genres are highest in the two countries with the worst diets and most barren food cultures - the US and Britain. There must be PhD theses being written on the subject all over the Western world.
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A short but brilliant account of 6, years of citrus fruits should be devoured with fervour - but a history of beans is stodgier fare. In northern Europe these fruits have always been associated with health, prosperity and luxurious ease. Today, a billion trees cultivated across the world produce million tons of citrus annually. More than 1, species exist, including the Clementine, created in France in the 19th century, and the Ugli, developed in California in the s.
The ease with which they can be crossed is still producing new commercial varieties. Native to Asia, citruses were first cultivated in Persia. Seeds more than 6, years old have been found in Iraq. Alexander the Great brought them to the Mediterranean. The Arabs' conquest of southern Spain brought cultivation to a peak in Andalucia, through application of their irrigation and horticultural skills.
In this enlightened age, prejudice is regarded as evil. But culinary prejudices are often useful. They give meals a sense of order. Without prejudice to stop us, we might eat raw potatoes and pour gravy on our apple pie instead of cream. Some people don't have nearly enough prejudices about food.
How else to explain 'popcorn chicken' or yogurts that you squeeze straight into your mouth? Prejudice should tell you that you can't make popcorn out of chicken and that to eat a yogurt you need a spoon. It's basic, really.
Having said that, it is sometimes good to have our prejudices shaken up a bit. One of my most fiercely held beliefs for many years was that avocados are necessarily savoury rather than sweet. The idea of eating avocados for pudding seemed like s cooking at its worst.
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It turned my stomach to think of it. Then my sister introduced me to a weird smoothie that a friend of hers had learnt to make in Morocco. It consisted of one avocado, one banana, a slug of milk, a spoonful of sugar and a dusting of cardamom, all blitzed together to a pale olive emulsion.
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To my surprise, it tasted pretty good. The author, Pierre Laszlo, claims that the 'yummiest of desserts' is to be made by mashing ripe avocado with lime juice before stirring in granulated sugar to taste. The acidity from the lime turns the avocado 'into a smooth fluid cream'. I was sceptical. Then I made it, and found it was indeed - if not the 'yummiest dessert' ever - really rather nice. If you can only get over the idea that sugary avocado is revolting, there is something soothing about this pudding, a sort of dairy-free fool. Not to Portugal though…. I want to share with you a typical way that the Portuguese like to flavour and prepare chicken.
Although we love to visit Churrasqueiras, I also love cooking. So I figured, why not try to make this deliciousness at home. Growing up, I heard plenty of stories about how my parents struggled and about how little they had. Many people worked very hard from a young age and they had to ration food because they had so little. My dad describes how he and his brother as teens would go catch crabs with their dad so that their mom could fry them up to sell at religious festivals that were taking place in their town.
These were not leisurely father-son fishing trips. These events were physically demanding and very dangerous. They would go out barefoot onto the rugged coastline, at night, with a makeshift lantern as their only source of light. Their lantern was made of a piece of wood with a can of propane tied to it and some cloth that served as a wick. My dad says he would warn his dad when they were almost out of propane and he would ask if they could head back. The struggle was real. Making a large batch of soup with homegrown vegetables meant being able to feed the family with very little expense.
Happily, over the years, the economy grew and people could afford more, but this traditional soup never lost its popularity. This soup is made in many different ways. This is a very simple and forgiving recipe. You can use the base concept and then add your own twist.
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Remember your past, be thankful, and always eat well, friends. Hearty, healthy, delicious and perfect for feeding the family on cold days. This soup is perfect for leftovers. Author: Nelson Cardoso Recipe type: Appetizer Cuisine: Portuguese Serves: 8 to 10 servings Ingredients 3 Tbsp olive oil 1 medium cooking onion, diced 3 cloves garlic, minced 2. About 3 minutes. Place the two beef shanks on the onions and garlic.
Sprinkle the salt and pepper on the shanks and turn them over. Let the beef shanks cook for about 1 minute. Bring to boil. Reduce to medium low and let simmer for 1 hour, covered. Add potatoes and carrots, and bring to a boil. Reduce to medium low and let simmer for 30 minutes, covered.
Add cabbage and beans and let simmer for 20 minutes.chankaupoecon.tk
1) You know you're magic.
Your soup is ready to serve. This goes well with crusty bread! Hi everyone, Nelson here today. This is a staple of azores cuisine. Now that we have our amazing Bradley smoker , seriously loving this smoker! This Azores sausage is made differently from island to island in the Azores and even from town to town on each of the islands.
The answer is yes… but! It took a bit of practice and a lot of patience.
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