Popular posts from this blog
Episode 62 Rice - In the Carolina Kitchen
Listen to "062 Rice - In the Carolina Kitchen" on Spreaker. Link to the Episode: Episode 62 Rice - In the Carolina Kitchen You say to yourself - I'll keep the range small. But when it comes to rice only the grains are small, the history is huge. So no matter how small a range in space or time you chose, it's going to be a dive. And what makes it worse is that the research on the travel of rice around the world is both vague, and there seems to be a lot of pride tied to it. So even the way rice is going to be officially explained is stymied by different collections of what "everybody knows". But this week was a look at the food history of the 18th century colonial rice. Rice was (eventually) chosen because it could turn a profit - and it worked in the climate. The worst part is that making it an export cash crop created some of the cruelest and deadliest conditions for enslaved workers in the colonies outside sugar. The wetland rice fields requi...
Episode 65 Pudding & Cream & Cake that is Not a Lie
Listen to "065 Cream & Pudding & Cake that is Not a Lie" on Spreaker. Link to the Episode: Episode 65 Pudding & Cream & Cake that is Not a Lie 18th Century, pre-revolutionary cake was generally a heavy dense thing compared to our modern, airy baking powder assisted cakes. The only leavening was yeast and eggs. And sugar? Expensive. Cakes were definitely less sweet. If you were not wealthy, or it wasn't a wedding, birth or a death, molasses and maple syrup (more generally known as "maple molasses" in the 18th century) would stand in. And these too would tend to make your cake more dense as well. It was also common for cakes to be only slightly sweetened and then studded with dried or sugared fruit - think fruit cake. Either the dense bricky stuff of English descent - or the new Italian star of the modern American winter holiday scene, panettone 18th century cake American cakes were largely thick, moist things that wer...



Comments
Post a Comment