My Blog! My Blog!

Just like the title says. This time, I used corn flour. Hilarity ensued. No, only kidding! Go here for the entry.

In which I try out Chef John's method for making flatbread. Conclusion: not bad! Go here for the entry.

Just like the title. With a video, showing good-looking Viking reenactors! If either of these ideas appeals to you, go here for the entry.

In which I draw my readers' attention to a different way of looking at our Thanksgiving food customs. Go here for the entry.

How real men in Mongolia cook meat low and slow. NOTE: No dogs were harmed in making the videos attached to this post; "boodog" is the Mongolian word for their style of barbecue but is used to cook goats and sometime marmots, not dogs. If this all intrigues you, go here for the entry.

In which I draw my readers' attention to a series of videos, done by a 90+ year old woman, in which she teaches the recipes she used to get through the Depression. Go here for the entry.

Haggis, that is. A butcher who researched the recipe now thinks the Vikings brought haggis with them when they conquered parts of Scotland. Go here for the entry.

In which I alert my readers to a modern chef's take on how to cook flatbread. Any flatbread. Possibly, even the flatbreads that the Birka long-handled "pan" find suggests were made by the Vikings. Go here for the entry. (This technique looks so simple it may be worth experimenting with if you just like the idea of making flatbreads to eat with dips or stew, and don't give a hoot about culinary history.)

Just like the title says. Go here for the entry. If you decide to check out the entry, please watch the video I've embedded--it's great fun.

Just like the title says: comments on an article epitomizing recent, and better, research on the subject. If you're interested, go here for the entry.

P.S.: I recently changed the CSS for The Cold Table; let me know if you like it.