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September 16, 2015Oldest food you’ve eatenLittle fact-Canada other than Quebec’s oaka, cheddar is probs our main cheeseSalt-by far the oldest thing that you’ve ever eaten-only food that is part of our diet that doesn’t grow-made by evaporating of salt water-majority of salt is mineral salt-Canada salt majority comes from minesBalsamic vinegaroriginated in madina and can be over 100 years old 125 even and is very expensive. Very thick, good as athe main flavor and on strawberries.Eggs-1000 year old eggs, not 1000 years old--you want to eat eggs as fresh as you can--canada just introduced date stamping eggs so you know how old they are--old eggs float in water on their vertical axis, fresher float--hard boiled vs fresh, if you spin a hard boiled egg it spins, fresh don’troman’s loved eggs-they weren’t good at collecting (farming them)-empress Livia wife of Caesar Augustus-so fond of eggs that she took it upon herself to hatch a hens egg herself, cradled egg in her bosom until ithatchedPortuguese egg tart invented in belen (still produced in a monetary today)-maine ingredient egg yolks-they had a surplus of egg yolks because people used the egg whites for a lot of stuffwhites used for:- substance for ship riggings-starching nun clothes-used as glue-clarify liquids ( make broth less cloudy) the sediments adhere to the egg whites and then you strain theegg whites. Also used to clarify wineDoce minho– best bakery in Toronto for tart
Orange ruffy-oldest thing 150 years that the porf has eaten, in New Zealand-lives deep below surface and takes a long time to harvest-turtle soup also real old (oldest turtle 175 old)Cookbook: Art of cookerymade plain and simple 1774 Hannah Glasse, born in Britain, was a bastard of a minister. She disparagedthat a French guy used 6pounds of butter to fry 12 eggs. Getting those fat gains.Peet log butterKid is eating a peet log in Ireland. (peet is dead organic material the accumulates in wetlands, oxygen ispretty much all removed) There is butter in the peet. Bogs create low oxygen environment so Irish duringpillaging buried their butter in peet in bogs to keep it protected.Chicago daily news cookbook 1930-chapter on how to gain weight-recipes designed to increase input and cut down out put-recommended advice:slow up, learn to relax, exercise lesssleep more at night, and take a rest period during the dayride more walk lesssit more stand lesschoose only light forms of play and exerciseif possible rest in bed for one or two weeks as often as you can(prof said not to write this down, he doesn’t care. Just wanted to point out difference of health betweenthen and now)expensive stuffTruffles-grown unpredictably, that why they expensive (can’t commercially grow or non commercially grown)grown near oak trees or near very fertile fields-south west pargue region in French, and italy also produces white truffle (rarest)-around $2500 a pound-they are a very permeating dirt smell/flavorcaviar-salty fish egg-caspian sea region of Russian as well as iran is where to find-sturgeon fish eggs-true caviar