There are digital photographers. And then there’s Luther Gerlach. In the time it took you to read that last paragraph, you could have snapped six digital photos. It would take Luther half a day to make that many images—on a… More»
Thanksgiving is almost upon us! Here is an ancient poultry recipe, in case your turkey recipe is looking a little less than exciting.
From The Classical Cookbook, a recipe for stuffed chicken from Apicius:
Stuffed Chicken. Draw the chicken from the neck. Crush pepper lovage, ginger, chopped meat, boiled emmer; crush boiled brain, break eggs in, and work into a smooth mixture. Blend with fish sauce and add a little oil, whole peppercorns, plenty of pine kernels. Make up into a stuffing and stuff the chicken (or suckling pig), so that a little room is left. You can do the same with a capon. Cook, discarding the bones.
Wine cup with a rooster, attributed to the Tleson Painter, Greek, Athens about 540 BC, terracotta.
If you want boiled brain in your stuffing this Thanksgiving.