So, you want to eat like a hobbit do you? The big old dragon of Middle-Earth recipes is the charmingly retro 'Middle-Earth Recipes
' (now with a more modern and photo-friendly blog version
) from which NPR's Beth Accomando has complied an all-day feasting menu suitable for marathon watching
(or reading) assorted Lord Of The Rings media while Recipewise sticks to foods served by Bilbo in The Hobbit itself
and explains the Victorian convention of high vs. low tea. (Author Diane Duane's own Hobbit-inspired recipe, Took Family Seed Cake
can be made with poppy rather than caraway seed if that's your thing) Need something to do while digesting? Why not read about the history and meaning of the rural comfort food in Tolkien at Strange Horizons " Well Stocked Larders: Food And Diet Of Hobbits
" by Stephanie Green.
of "Save the Mimolette!
", the FDA has decided to ban
the sale of the French cheese Mimolette over mites used in the rind. [more inside]
'The ploughman's lunch
is a UK pub meal who's core components are cheese, chutney, and bread. It can also include such items as boiled eggs, ham, and pickled onions, and is accompanied with beer.' [more inside]
"During the most recent ice age, milk was essentially a toxin to adults because — unlike children — they could not produce the lactase enzyme required to break down lactose, the main sugar in milk. But as farming started to replace hunting and gathering in the Middle East around 11,000 years ago, cattle herders learned how to reduce lactose in dairy products to tolerable levels by fermenting milk to make cheese or yogurt. Several thousand years later, a genetic mutation spread through Europe that gave people the ability to produce lactase — and drink milk — throughout their lives. That adaptation opened up a rich new source of nutrition that could have sustained communities when harvests failed." - The Milk Revolution - how a single mutation expanded (some) of humanity's diet. (Nature.com)
of baseball stadium nachos.
This is the perfect recipe for those of you who like to enjoy a big bowl of macaroni and cheese for dinner and absolutely nothing else. It’s beautifully flavored, creamy, cheesy, and with the smokey bite of crisp salty bacon on top?? Oh man, you guys are in for a treat — I’m not even kidding. It’s amazing. (previously)
By now we all know how to pimp our grilled cheese sandwiches
, but maybe that's just not your style. Maybe you're like me, and enjoy the simple pleasure of a melts-just-right Kraft Single, but don't like the long list of unpronounceable ingredients. Well, today is your lucky day: America's Test Kitchen comes up with a recipe for DIY American Cheese
Sit back and enjoy the many Italian recipes Great Chicago Italian Recipes.com
has to offer. This site will provide you with a culinary adventure into the world of Italian food and wine. Choose from poultry
, and sooo much more. Looking to finish off that perfect meal? Try Adriana's Italian Gourmet Cookies. [more inside]
: spectacular recipes and memorable food experiences. This blog
is a feast for the eyes. [more inside]
I know how Mefi loves bacon. Here's
a tasty-looking appetizer for all you crafty types who want to combine your love of pork with your weaving skills.
Homemade cheese is where it's at,
making cheese at home is like extreme sports, but without the sweat and it tastes better. Learn to make your own mozzarella
. Some would consider cheese is an essential
part of our diet. Some would even consider it an essential part of their music
. That is if cheese actually existed
. Ah, the power of cheese.
"We wanted to retire to something we knew nothing about, something we would find intellectually, physically and spiritually daunting."
~~ "I like goats. They're funny." ~~ "Our animals are vegetarians and don't do drugs." ~~"I can sort of get inside the head of the bacteria," she said. "I read about cheese in bed." ~~ "Oh, Lily," she said matter-of-factly. "Things didn't work out. We ate her." via NortonDC
Of all the weird and wonderful things I've read about this week, this really takes the cheese.
Ah, the power of cheese.
Whether you prefer French
, or Italian
, or Greek
, or even the more pedestrian varieties
, you have to admit that some cheese
just doesn't sound very appealing.