Your nose incorporates an intricate system of narrow passages and eight hollow, air-containing spaces connected to both your eyes and ears that enable you to inhale air from the environment and process it before it gets to your lungs, and that’s why we need to protect it from health problems like cold and flu, allergies […]
i just did a new series of the funny face drinks paintings. here's goofy grape. these are hand painted, not silkscreens. they were adapted from a set of the original packets made in the mid sixties from pillsbury. each on a little 12' x 16' canvas. We can discuss larger versions if you are interested. of course i loved these as a kid and collected 'em. i distinctly remember my brother saying to my father "what's wrong with him? he walks around with packs of Koolaid in his pockets!" they are $125 each. i've been painting in new york city for 30 years now, and have had many shows. check out my other paintings for sale this week. also, please check out my website if you'd like. wyablonsky.com. i take paypal, or a cashiers check/personal check. also i have a money back guarantee if you're not completely satisfied. shipping is only $20. outside u.s. $40. (the outside of u.s. is an estimate, depending on which country it is going to).
Are you visiting Vancouver, or perhaps you're a Vancouver local looking for something new to do? Here are 41 great things to do in Kitsilano including activities, food & drink!
We've got the answers to your questions about one of the most whimsical vegetables around: fiddlehead ferns.
Funny signs are all around us. They're lurking in the streets, at restaurants, on the subway, and pretty much everywhere else, waiting to surprise us with a giggle or two. We just have to keep our eyes open.
If you’re tiring of your usual weekend pancake routine, it might be time to try something new. Transport yourself to Poland for some sweet inspiration. These 'Naleśniki' are made from a thin, egg-rich batter. They're fried in a skillet to produce thin cake-like layers that can be rolled up or folded. Here, I'm suggesting a Sweet Cheese filling, but feel free to experiment. This recipe makes 10 crêpes (roughly 9in / 23-24 cm in diameter).
You didn't need your fillings anyway Illustrated by Paul Reinwand. 8" x 8" square Matte print
Our Dec. 31st hedonism is the last remaining relic of an ancient Roman carnival of debauchery
That fruits are a healthy snack is something that we cannot deny. They are sweet, tart, crisp, fresh, tasty, and full of interesting flavors not to mention
Regional Polish cuisines offer depths of flavors, such as sauerkraut, borscht, mizeria, gołąbki. And, of course, pickled cucumbers are very Polish indeed.
The Delish team ranked all the popular La Croix's seltzer flavors.
Cremisan Wine Estate and other wineries near Bethlehem are embracing ancient, indigenous grapes. The results are smart, sophisticated wines that suit the region’s climate, made with grapes grown nowhere else in the world. Read the story here.
Meet the new Dutch master: Tjalf Sparnaay's food paintings are so gobsmacking in their level of detail, it's hard to resist the temptation to pick one up and take a bite.
“The past is a foreign country; they do things differently there.” The past can be both shocking and familiar. It’s common to say that human nature never changes – but…
A Jelly made using a macedoine mould in my collection Perhaps the most singular culinary expression of the advance of the Industrial Revolution in Victorian Britain was the extraordinary popularity of mass-produced copper jelly moulds. By the middle of the nineteenth century the fashion for this kind of kitchen kit had accelerated into a gastronomic craze. This was the result of the convergence of two emerging phenomena - the availability of cheap factory made gelatine and the increasing use of powerful pneumatic presses to stamp out copper into ever more intricate shapes. After a hundred years of being an unloved, even despised children's party food, a jelly revival has once again recently hit the fashionable food sector. This was started about twenty years ago by my dear genius friend Peter Brears and to a lesser extent by myself, when both of us started running country house events where we recreated jellies and other moulded foods for the public using original period moulds. I also started running courses on the subject in the early 1990s. More recently, Sam Bompas and Harry Parr, both attendees of my courses who have always kindly acknowledged the debt they owe to Peter and myself, have made a career for themselves out of the genre. However, despite modern computer 3D printing technology, the moulds available to the contemporary aspiring jelly maker just cannot compete with those of the Victorian kitchen. Just look at these! A few nineteenth manufacturers designed and produced highly specialised multi-part moulds for creating very unusual jellies with mysterious internal components, such as spiral columns and pyramids of fruit. Some of these striking British designs were even admired from afar by important chefs on the other side of the English Channel. In Cosmopolitan Cookery (London: 1870), the great Second Empire French chef Felix Urbain Dubois illustrated two of these extraordinary English inventions together with recipes he designed for them. He probably encountered them in London when he was exiled there during the Franco-Prussian War. One he illustrated was the macedoine mould, a fancy copper mould with a dome shaped internal liner, both clipped together with three metal pins. Here is Dubois's illustration - This mould was utilised by pouring a transparent jelly into the gap between the mould and the liner. Once the jelly had set, warm water was poured into the liner, which enabled it to be removed. Small pieces of fruit (the 'macedoine') and more jelly could then be used to fill up the resulting cavity. The finished dish was a striking hollow jelly containing a mosaic of coloured fruit, which distorted into an abstract pattern because of the effects of refraction caused by the flutings on the mould. I am fortunate enough to own a complete macedoine mould and used it to make the jelly at the top of this posting. However, my example is a different design from that which Dubois illustrates, though in principle it functions in exactly the same way. Although macedoine moulds are extremely rare - I have only ever seen two others, which lacked their liners. My example is the only one I have ever encountered which is complete. Here are some photographs. Macedoine Jelly from above Another Macedoine Jelly made with this mould Cross section through the macedoine jelly above The chained pins ensure that the inner liner is kept stable and at an equal distance from the outer mould. Macedoine jellies were also be made in plain moulds. The striking example above is from Jules Gouffé, The Royal Book of Pastry and Confectionery (London: 1874). A large plain charlotte mould would have been used to make this. It has been garnished with jelly croutons to create the crest around the top and is surmounted by a gum paste or nougat tazza filled with real or ice cream strawberries. Although a very weak jelly with a light 'mouth feel' was used to make a macedoine, the fruit inside acted as a very strong armature which could support a decorative structure like the tazza above. Even rarer than the macedoine mould illustrated by Dubois is this remarkable and lovely version, which reminds me of a Maya pyramid or ziggurat. It has a liner very similar to the other one and makes the most wonderful jelly filled with a pyramid of fruit. I have never ever seen another in this design. A Jelly containing a pyranid of apricots made in the stepped macedoine mould above The second English mould illustrated by Dubois in Cosmopolitan Cookery (1870) is a version of a very popular novelty mould first marketed by Temple and Reynolds of Belgravia in 1850. The location of their shop gave the name to this particular dish, the most extraordinary of all Victorian novelty jellies, the Belgrave. The outer copper moulds are quite common, but a complete set with a full compliment of pewter spiral liners is a rare find. Two versions were made, the round and the oval, the latter being very scarce now, especially with liners. The liners were placed into a jelly mould which was filled with clear jelly. When the jelly had set, the liners were literally 'screwed' out of the jelly by pouring hot water into them. This resulted in a number of spiral cavities which could then be filled with a coloured jelly or blancmange. Urbain Dubois's 1870 illustrations of the Belgrave Mould An illustration and instructions for making a Belgrave Jelly from a very late edition of Eliza Acton, Modern Cookery (London: 1905) My very rare oval Belgrave mould with pewter liners Oval Belgrave Jelly made with the mould above The more orthodox round Belgrave Jelly The two most common jelly moulds which included liners to create striking internal features were the Alexandra Cross and Brunswick Star. These were designed to celebrate the wedding of Queen Victoria's eldest son Edward Prince of Wales to Princess Alexandra of Denmark. The Alexandra Cross jelly had the Danish Flag running all the way through it, while the Brunswick Star had a white Garter Star running through it, both rather like a stick of rock. Here is an advertisement from the 1890s published by the cookery teacher and mould retailer Mrs Agnes Marshall. Surviving liners are almost unknown. To make both, coloured jellies were poured into the mould in a particular order and then the liners were inserted. The rest of the jelly was poured in around the liner, which was removed by pouring hot water into it. The cavity was then filled with white blancmange. A finished Alexandra Cross jelly A finished Brunswick Star jelly Slices of Brunswick Star jelly Jelly extravaganza in Harewood House. There is an oval Belgrave jelly in the centre of the table About three years ago I manned the wonderful period kitchen at Harewood House and demonstrated period jelly making to the general public. As the jellies came from the moulds, I dressed the dining room with a typical Victorian entremet course using Princess Mary's priceless Venetian glass dessert service. Last week I was at Harewood again, this time dressing the kitchen and gallery (the most wonderful room in England) with Regency period food for a major forthcoming BBC drama production, which I will tell you more about after it has been transmitted at Christmas. I made a large number of jellies and blancmanges for this production using Staffordshire ceramic moulds made in the late eighteenth and early nineteenth century. To whet your appetite, here are a few photos. As you can see, the Victorians were not the only ones to have beautiful moulded foods - the late Georgians could give them (and Bompas and Parr) a real run for their money. Man in the Moon and Star flummeries made in early nineteenth century Staffordshire moulds A flummery hedgehog made in an early nineteenth century ceramic mould Pineapple flummery made in a 1790s Wedgewood mould A footman struggles with two flummery Solomon's Temples, one of my Georgian signature dishes There is a little more on these remarkable jellies here
Make bread fit for a pharaoh and a sweet treat out of tiger nuts.
La Famille du duc de Penthièvre en 1768 Around 1657 a Frenchman opened a shop on Gracechurch Street in London where he sold chocolate, exotically advertised “as a West Indian drink [which] cu…
Where does the tradition of eating pancakes on Shrove Tuesday come from? And for how long has this been going on? Pancakes are now synonymous with Shrove Tu ...
There must be 100 recipes for Stained Glass Potatoes or Stained Glass Potato Chips. But basically, most of them just use parsley. We like the addition of other herbs and edible flowers – pans…
Whether you think of Absinthe as a creativity spawning elixir, or just a delicious drink, there’s no denying the green fairy is cloaked in a bit of mystery. Let’s zero in: 10 facts and myths about absinthe, and how a once celebrated spirit went from banned substance to reborn. Exquisite flavor - and makes a great gift!
Home-style Scallion Pancakes (蔥油餅), just like how you would find them at restaurants and homes in Taipei, Taiwan. Crispy, flaky, and chewy at the same time — a perfect balance.
We sit down with the photographer to discuss some of his well-known images.
From frozen aisle finds to crowd-pleasing party dips.
A thin cheese and chili stew from Bhutan made with butter. This is a recipe which we have picked up from Chef Piyush Mishra- The Executive Chef of Taj Tashi, Bhutan.
Herbalists know that burdock root is powerful medicine, but most would be surprised to learn that the burdock is edible as well. Burdock leaves, stalks and roots are edible and can be downright tasty if you
This healthy Filipino everyday viand with squash (kalabasa) and yardlong beans (sitaw) cooked in savory coconut milk. It's very simple to make yet so healthy! Enjoy it with your favorite fried meat or fish and steamed rice for a satisfying lunch or dinner.
Click here for the complete guide to Haggis.
New Lurpak Mini Blocks - 4 individually wrapped 50g mini blocks of Lurpak butter. The easy way to enjoy the fresh taste of Lurpak butter at every use.
Kicking off the Plant Paradox diet just got easier.
Sweet Harissa Eggplant - roasted eggplant with a sweet and spicy harissa glaze served over a tangy lemon non-dairy yogurt and spinach salad with tons of fresh herbs.
