#kitchin

[mortallyburninglady]

I found this amazing 4 Pcs Gold Silver Set Black Flatware Spoon Fork Chopsticks Stainless Steel Convenient Tableware with US$7.48,and 14 days return or refund guarantee protect to us. --Newchic

[gastronominho]

Conheça os novos pratos do Kitchin

Há novidades para comer e beber que já estão disponíveis

Há novidades para comer e beber que já estão disponíveis O Kitchin está com novidades no cardápio, que já podem ser pedidas. Há opções para comer e beber, que incluem: – Hand Roll (R$ 68,00): Uni ou Ikura, pescados do dia, shari morno e nori.– Yakimeshi de Polvo e Camarão (R$ 84,00): feito com gohan, mix de legumes, molho à base de ostras, polvo e camarão. Finalizado com pó de nori e flocos de…

[preethihomeappliances]

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[petermorwood]

Wow-Wow Sauce

For @redwineand12gaugeshells... :->

In fact that bottled sauce (and nervousnigels) no longer exists, and in any case its principal ingredients of (squints) horseradish and mustard are way off base.

Wow Wow sauce was meant to go with boiled beef, and since a major ingredient was the meat's broth *, it was more like a pan gravy made at the end of cooking, than something intended to go into / come out of a jar in the preserves cupboard.

* 1817 was well before stock / bouillon cubes, however "portable soup" was a Known Thing and could be a possible alternative. The recipe is specific about using fresh broth, but here's how to make portable soup, because You Never Know.

Real Wow Wow sauce had no hyphen, no sulphur, no saltpetre and definitely no grated wahoonie, though some "real" ingredients of the Discworld version - mangoes, figs, asafoetida, anchovy - suggest Terry was taking inspiration from labels in his own kitchen, such as those on HP Sauce, Worcestershire Sauce and Yorkshire Relish.

*****

Dr Kitchiner's "The Cook's Oracle" is available online from Gutenberg (the 1833 American adaptation) as well as a PDF of the 1822 UK Third edition from Internet Archive.

Here's his recipe - whose title, for extra interest, includes the original name for what became "Bully Beef":

The good doctor's "pickled cucumbers" would have been vinegared like cornichons or gherkins, not brined like dill pickles. In addition, pickled walnuts are easier to find than they used to be; even the Tesco supermarket chain carries them...

...as well as mushroom ketchup.

You'd probably still need to make the other herb vinegars and the shallot wine (based on dry sherry), but those are easy, just a matter of steeping the herbs in the liquid for a week or so then straining off and bottling the flavoured fluid.

Another useful ingredient for period cooking is anchovy sauce, which is less, er, emphatic than full-on anchovy essence. You could always scale up if you like the taste.

This also has the advantage of being a pleasant - if you like fishiness - sauce in its own right; try a teaspoonful in a tablespoonful of EV olive oil then tossed with hot pasta. Yum...!

This one's from the same company as the mushroom ketchup and the packing clearly emphasises their "period-ness" (is that a word?) The anchovy sauce is a bit harder to find, but well worth tracking down.

*****

Finally, here's a Youtube short of Wow Wow sauce being made and sampled. It looks entirely acceptable, like a cross between a thin chutney and a thick sauce, and would be, to use Dr Kitchiner's own word, "piquante".

As a side-note, that by-play with tinned corned beef was a bit pointless, since its texture and flavour are both utterly unlike beef that's been slowly, gently boiled (simmered, TBH) with halved onions, carrots, root veggies etc.

Use shin or silverside; the magic tenderiser for those cheap cuts is Time (or a pressure cooker) - though you can also add a sprig or two of Thyme if you want...

[vintagewildlife]

American bison By: Thomas Kitchin From: Getting to Know Nature's Children: Bison 1985

[snowwhitelass]

Instagram

Instagram

[bones-n-bookles]

The Wolf: Ghost Hunter, text by Daniel Leboeuf, photographs by Thomas Kitchin and Victoria Hurst, 1996

This book is somewhat more photographs than text, and I'm honestly not sure I've ever read all of the text, though it looks informative. I would sit and draw the photos in this book as a kid

[midnightcaptions]

Minding my business making pancakes and spontaneously crying bc I thought about the murder children again

[transparentdreamruins]

📷 samheughan IG

[muxas-world]

coffee or tea?

Sadly I'm the kind of person that loves to romtanzice my own life so I'm alwys going to coffee places and you know put my laptop pretend to work etc 🤗 (but coffee in itself I hate it but cold or combine like frapuchinos ufff)

[frimleyblogger]

Worcestershire Sauce

The origins of #Worcestershiresauce #Worcestersauce #foodhistory #umami

A thin brown, savoury, tangy, spiced sauce, a delightful hit of umami in a bottle, Worcestershire sauce is firmly established as one of the world’s leading condiments with global sales of $805.6 million in 2021. While following in the footsteps of fermented fish sauces like garum, the ketchup of the Roman world, it was created purely by chance, or so the story goes. John Lea and William Perrins…

[love-for-carnation]

Gardener Smelling a Carnation or Pink, c. 1750 Thomas Kitchin (1718–1784, English)

[gastronominho]

Últimas oportunidades para o Dia dos Pais

As nossas sugestões finais para a data estão aqui

[pinkadillydoo]

pills fucked me up and i burnt another cooking pot....

[petermorwood]

Potato Crisps / Chips on Tasting History

So we've just watched Max's latest...

...and I was grinning a bit because I posted about Dr Kitchiner's 1817 (non-US, definitely non-Saratoga) crisps / chips recipe a month ago.

That image was from an American edition of his book; I've found a pic from the original - NB that these slices are floured before frying.

For reference, here's a two-penny piece from about 1797; the coin would still be current 20 years later:

...and here's how thick the potatoes should be sliced. That's 4mm, which is 2mm less than "a quarter of an inch" (6.25mm).

The slices will get even thinner as their moisture evaporates during frying, and, given the nature of recipes, potatoes cooked this way are probably even older than 1817 and Kitchiner's is just the first appearance found so far in print.

*****

The first recipe for "Game Chips" (an accompaniment to grouse, pheasant etc.) appeared, per the Wikipedia link, in a 1903 book published by famous chef Auguste Escoffier (1846-1935):

"Chip potatoes - these are potatoes cut into thin slices; this is usually done with a special plane. (A mandoline.) They are put in cold water for 10 minutes; then drained, dried in a cloth and fried until very crunchy. They are served hot or cold and generally accompany game roasted in the English style."

However, per Escoffier's Wikipedia page, much of his work was based on that of Anton Carême (1783-1833), whose dates are squarely coincident with Dr Kitchiner's Potato Slices.

Given the amount of cookery to-and-fro between England and France after the Napoleonic wars were over, it's impossible to say who first came up with the idea of potato crisps.

The French loved dainties - "un petit quelquechose", a little something - which the English pronounced and dismissed as "kickshaws", something over-fussy yet insubstantial. Yet those same English also loved roasting things with their appropriate accompaniments.

(I'm writing this just over a week after Christmas, and have been well reminded that the phrase "Roast (turkey / goose / beef) With All The Trimmings" is still in common 21st-century use.)

If those roasted things were game birds, only those above a certain level in society would be eating them, so it's not unreasonable to assume a rich-person game bird would attract fussy, time-consuming rich-person trimmings like, okay, Game Chips.

One thing's for sure, Potato Crisps - and Game Chips too, so hard luck, Escoffier - are almost certainly older than even Tasting History could prove.

*****

BTW, they also existed at a time when "English Food Was Bland" is more fake history.

Sauces put out on the table in fancy bottles had fancy labels ("bottle tickets") showing what was in them, and the contents were often far from bland.

Quin sauce was anchovy-based, hot and pungent.

Harvey's was a spicy sauce similar to Worcestershire, ketchup was probably mushroom and also spicy; the other two need no elaboration.

AFAIK the two crescent-shaped ones in the next pics are deliberate imitations of an officer's rank-gorget.

Finally a generic Not-Bland label that would go on any number of modern bottles (antique silver, yours for £250)...

*****

And after all of the above, I could do Very Bad Things to a packet of Tayto Cheese 'n' Onion. A packet?

Why stop at a packet when A Pack takes less time to say?

After all, It Is Written that:

"Reading One Book Is Like Eating One Potato Crisp Chip."

And also that Nothing Exceeds Like Excess...

[sgiandubh]

Friends and friends of friends a network make

Boys are back in town, no rings (Real Life, not Instabuzz) and active networking:

In this case, those who are missing from the pic are as (if not more) important as those who made it, riding in the rain.

Let's unpack:

John Laurie, Managing Director at the Glenturret distillery, where my personal favorite blend (oh, well, The Famous Grouse - I know, really LOL, but it is what it is) is made. A long, interesting career that started in 2000, as General Manager of a fitness club network headquartered in Irvine, California (LA Fitness) and got him more and more involved in whisky business since 2014, as General Manager of Edrington, the Macallan distillery. If it sounds familiar to you, well... always remember that #silly old slogan on the Pall Mall cigarette packs: 'wherever particular people congregate'. I know I do 😎.

Something immediately piqued my interest in this short bio: 'opened a fine dining restaurant that achieved a Michelin star inside 7 months'. And it is, of course, true: part of the reasons I am always using LinkedIn to place people, is that it would be counterproductive to blatantly lie, there. Or childish: even McSideburns knows that, with his very empty page and 1 contact - but what the hell do I know, though, he's more private than if he worked for the MI-6.

The one starred Michelin restaurant who got 'le macaron' in seven months is The Glenturret Lalique Restaurant, that opened in July 2021, on the distillery's premises and got it by February 2022. The first time a distillery wins a Michelin star, by the way:

Now, where did I read a similar business story, not so long ago and wrote about it? Oh, that's right, Tom Kitchin's first restaurant in EDI apparently followed the same yellow brick road to instant success, back in 2007:

Again, I am sensing a theme, here. Associating with young, dynamic and daring entrepreneurial voices in the whisky business. Not exactly the manwhore, closeted gay, peasant and crook some hypocrites would like to portray. I have to say, I am always, always over the moon glad to see the real thing showing up from time to time: a consistent effort to get things done, properly.

But sure, you believe what you want. I cannot force anyone to go beyond a sometimes very limited world view.

Second person being missed is David Coulthard, F1 legend, but also...

Company Director at Whisper Films, one of the most dynamic, fastest growing UK media groups. He founded it in 2010, along Jake Humphries, BBC F1 commenter extraordinaire and Sunil Patel, a former BBC producer, but also a Board Member of the Edinburgh TV Festival:

And for those who might not know it (I didn't), Coulthard hails from Dumfries & Galloway. Mmmhm. Well done, S. Well done.

S knows exactly what he's doing, where he's going and when and with whom he is seen. By this point in time, I think we might safely think his somewhat lackadaisical recent Insta follows (Romanian female MMA athlete? ROFLMAO, really and I howled) as gently trolling this very obsessed invested fandom. As I wrote it many, many times already, the Scottish Mafia is a reality - and good for him, really, to use what is readily available. And if you still had any doubt that was a business informal meeting, The Highland Chieftain tagged SS in his story.

He's going to laugh all the way to the bank, this one. You'll see. Great news and I will always be here to put it in context. Some of the things being heavily peddled around in here might not be very interesting to me - but this yes: this is exciting.

Also, many, many thanks to the two of you who immediately keep me up with these: you know who you are and you are loved, of course, why even ask?😘🙌