An interesting anecdote from McGee:
Back in the late 18th century and early 19th century, the time of Brillat-Savarin (who sounds like an interesting guy), people would hang their game meat for days or weeks, until it began to rot.  This both tenderized it and increased its gamy flavor.  This was known as mortification or faisandage.
From [...]

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I like cheese. A lot. My mom and I joke that adding cheese to any dish will make it good. In lieu of my first recipe, grilled cheese, I wanted to discuss the history of cheese. Although I enjoy cheese quite a bit, I generally stick to the staples: cheddar, [...]

Posted in Food Profiles 9 Comments »