By Charles Lamb
A rapturous appreciation of red meat crackling, a touching description of hungry London chimney sweeps, a dialogue of the unusual excitement of consuming pineapple and a meditation at the delights of Christmas feasting are only a few of the matters of those own, playful writings from early nineteenth-century essayist Charles Lamb.
Exploring the fun of nutrition and in addition our advanced social dating with it, those essays are through turns sensuous, mischievous, lyrical and self-mocking. packed with a feeling of starvation, they're essentially the most interesting and nuanced works ever written approximately consuming, ingesting and urge for food.
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Extra resources for A Dissertation Upon Roast Pig & Other Essays (Penguin Great Food)
Spicy, galangal’s flavor is reminiscent of cinnamon, ginger, and pine. Ginger is the best substitute. Fresh, frozen, or dried galangal are available at many Asian markets. i Fish sauce is the umami-rich liquid drained off after i Coconut milk is the rich, creamy liquid derived from soaking the grated meat of a mature coconut in water; coconut water is the liquid from a young coconut. Coconut milk has half the fat content of heavy cream. fermenting small fish with sea salt with a pronounced The fat will often rise to the top of the can, so shake aroma.
Fish heads are best here as they are them from smelling up the kitchen. full of flavor and will add rich body to the soup. All fish and fish trimmings should have a sweet, briny smell, never a “fishy” smell, a sign of a less than fresh fish. i To make Soupe de Poisson ahead, cool and then freeze the strained soup broth and add the spaghetti later. Save for StoCk: Onion skins, tops, and tails; leek rootlets and lighter green leaves; fennel outer leaves and light colored stalk portions; garlic skins; tomato cores; and parsley, basil, and thyme stems SuggeSted fISh for Soup Arctic Char Usually farm raised from Canada Barramundi Australian fish now farm raised in the United States Branzino (Mediterranean Sea Bass) Mostly farm raised but relatively expensive Cod Light flavor, full of natural gelatin, which gives the soup good body Croaker and other Drumfish such as Red Drum Bony but flavorful and inexpensive Flatfish, such as fluke, flounder, sole, halibut, sand dab, Dover sole, and European turbot High in gelatin with lean white flesh Grouper From Florida, the Caribbean, and the Gulf of Mexico Haddock Similar to cod, also quite gelatinous Halibut From the Atlantic and the Northern Pacific Monkfish Once a lower-priced fish, now in high demand so the price has gone up Pollock Often found frozen, from Alaska; mild flavor Red Mullet Excellent flavor, not often found in the United States, though goatfish is similar Red Snapper, Yellowtail Snapper Makes a delicate soup with pleasing flavor; usually high in price Rockfish All sorts of smaller rockfish can work well for soup Sea Bass Delicate, pleasing flavor; found on the Atlantic Coast Sea Bream (dorade) Usually farm raised from the Mediterranean or Porgy; the Atlantic equivalent Striped Bass (Hybrid Striped Bass) Has less flavor than wild striped bass but acceptable Weakfish Bony sea trout; light flavor; good, less expensive choice for soup Whiting Good choice as this bony but lean fish is usually inexpensive Stronger-tasting darker-meat fish such as bluefish, mackerel, tuna, mahi-mahi, or salmon can be used but in small quantity so as not to overpower the flavor of more delicate fish.
And its scent from sweet basil and licorice-like The riper the tomato, the better the soup. 4 L) Vegetable Stock (page 14) • 1 head fennel, cut into small dice • 1 pound (455 g) ripe beefsteak-type red and/or yellow tomatoes, cored and diced (see Appendix, page 150) • ¼ cup (10 g) basil chiffonade (see Appendix, page 150) • 1 cup (235 ml) heavy cream • Kosher salt, cayenne pepper, and freshly ground black pepper A celebration of summer tomatoes with fragrant sweet basil. Low-acid yellow tomatoes are sometimes available at farmers’ markets and supermarkets.
A Dissertation Upon Roast Pig & Other Essays (Penguin Great Food) by Charles Lamb