Tag Archives: COOKING

THE ROAST WITHOUT EQUAL

I just discovered an extreme medieval entree called the turducken or the roast without equal. The idea behind this monster of a roast is taking a bunch of birds and stuffing smaller birds into larger birds. The most extreme order involved taking a bustard and having it stuffed with a turkey, a goose, a pheasant, a chicken, a duck, a guinea fowl, a teal, a woodcock, a partridge, a plover, a lapwing, a quail, a thrush, a lark, an ortolan bunting, and a garden warbler. This dish puts your average Thanksgiving turkey to shame! The idea behind this dish originated in Rome and later perfected in medieval times. I am definitely adding this dish to my fantasy series because it is truly a main course fit for an emperor.

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SYNTHETIC MEAT

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In another Curiosity Stream documentary, I became aware of attempts to create synthetic meat as a food source. To achieve this, scientists in the Netherlands have discovered that lupine seeds have more protein than meat by a third. In addition, when properly ground, the lupine seeds have the taste and texture of meat. In a world where traditional livestock are not an option, this would make sense as an alternative food source in a futuristic world. I will keep this in mind while writing my superhero story.

A ROYAL TART DESSERT

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Henry VIII has always been famous for his insatiable appetite. In fact, there was one incident that highlighted this appetite the most. While being married to his second wife, Anne Boelyn, Henry came across a group of her handmaidens, who were enjoying a tart dessert. He asked them what the dessert was called. In response, the handmaidens shrugged their shoulders and called them maids of honor. Henry VIII liked the maid of honor tarts so much that he hunted down the cook who made them and imprisoned him on the palace grounds to make the tarts soley for Henry’s table. For the third part of my first fantasy trilogy, I am thinking of presenting a similar tart in the story and it will make you wish it was real. Just thinking about it is making me super hungry.

THANKSGIVING TURKEY (PHASE 1)

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Here is the turkey I will be working with this Thanksgiving! It is 14.56 pounds. I have to time its cooking perfectly because I have to cook it for a half hour per kilogram. When it is cooked, I have to let it rest, which will allow it to reabsorb its juices and relax its texture. It is a young turkey, which is ideal because turkeys are at their best flavor when they are young. I look forward to working with this little fellow.