This used to be a semi-regular Friday post style some time ago (because I am only a semi-regular posting person), but something I greatly enjoyed. Let’s try to revive it.
From Gastro Obscura, Recreate the Ancient Egyptian Recipes Painted on Tomb Walls. Eating like an ancient Egyptian means honey and dates instead of refined sugar cane. Sign me up.
Hot, cold? With meat? No meat? Russian? Ukrainian? Borscht is complicated. From the NY Times, A New Front Opens in the Russia-Ukraine Conflict: Borscht.
If you’re looking for a good slap together basic cake recipe: Basic Yellow Cake. An actual piece of cake.
From Culinary Backstreets: Building Blocks: Spain’s Liquid Gold. Here’s a historical tidbit for you: Italy has never been a large scale olive grower, no where near enough to produce every single bottle of olive oil marked with an Italian DOC. Instead, Italy imports, refines and bottles oil from several Mediterranean countries and charges more. Better bet? Buy Spanish, Greek or Tunisian olive oil.
And an event: Beef, Wheat & Chiltepín: Sonora’s Culinary Heritage, 11/13/2020 02:00 PM – 03:00 PM GMT-07:00. Hosted by my friend Alex La Pierre, historian and program director of Border Community Alliance, a southern Arizona non-profit fostering greater cultural understanding of the border region.