The taste of sturgeon is just “awesome”!!! It has the fine-grained texture of shark or swordfish, but the flavor of bay scallops in extra butter. It is rare to taste, but if you have the opportunity-try it!
Posted in culinary history, Fish, food, food history, Lenape, Native American, sturgeon | Tags: culinary history, fish, food, food history, foodways, Lenape, Native American
With all the flesh one sturgeon provides for processing (see previous posts on sturgeon), I had to cook some. I dragged embers under the rock and applied bear grease to keep the sturgeon from sticking.
Posted in culinary history, Fish, food, food history, Hearth cooking classes, Lenape, Native American, sturgeon | Tags: classes, culinary history, fish, food, food history, foodways, Lenape, Native American
Dressed in my trade cloth wrap skirt with silk ribbon and off-white linen trade shirt, I am tying the cordage with the cut sturgeon onto the drying rack to dry in the sun. I still have this dried sturgeon to use in my 2012 Native American presentations.
Posted in culinary history, drying, Fish, food, food history, Food preservation, Lenape, Native American, sturgeon | Tags: classes, culinary history, food, food history, Food preservation, foodways, Lenape, Native American
With a once-in-a-lifetime Pacific sturgeon to process (see previous post on Pre-Blog Bites Sturgeon), I wanted to process it in a manner that would preserve it for future use. I cut the flesh with the skin on to dry in the sun. In this picture, I am using a deer bone needle with cordage to prepare the fish for the drying rack.
Posted in culinary history, drying, food, food history, Lenape, Native American, sturgeon | Tags: culinary history, food, food history, Food preservation, foodways, Lenape, Native American
This is the first of many “bites” that I will be adding to my blog that are from my many years of experimental archaeology with food. The picture quality will reflect the use of older cameras.
Posted in culinary history, Fish, food, food history, Lenape, Native American, sturgeon | Tags: culinary history, fish, food, food history, foodways, Native American, sturgeon
If you are interested in food history and have not read Martha Washington’s Book of Cookery, it should be a must read. As I opened my well-loved book to do some research, I paused in remembrance at the signature of Karen Hess, October 30, 1993. Karen was my idol, friend and mentor. The book includes a transciption by Karen of a seventeenth century manuscript that was in Martha Washington’s “keeping” at the time of her marriage to Daniel Custis. As the book plate states, Karen wrote historical notes and copious annotations.
Posted in books, culinary history, food history, Hearth cooking classes | Tags: classes, culinary history, food history
Holding a porcelan criollo cacao pod
Posted in chocolate, culinary history, food history, Hearth cooking classes | Tags: chocolate, classes, culinary history, food, food history, foodways, Hearth cooking classes
After posting Lebkuchen are Done! yesterday, I received several inquiries about the uneven baking in a tin kitchen. This picture shows the four lebkuchen in the center are near perfect doneness by my turning the baking sheet during the baking process. The lebkuchen on the ends receive the extra heat reflected by the sides. You can see two somewhat misshapen from my turning the individual lebkuchen to prevent excessive browning but the effect still shows.
Posted in culinary history, food, food history, Lebkuchen, Pennsylvania German foodways, tin baker | Tags: culinary history, food, food history, foodways, tin baker
I am holding a redware plate of lebkuchen that were baked in a tin baker (see previous posts). The tin baker bakes from the back to the front and the baking sheet was turned during the baking process so that the lebkuchen would be more evenly browned.
Posted in culinary history, food, Lebkuchen, Pennsylvania German foodways, tin baker | Tags: baking, culinary history, food, food history, foodways, tin baker
The lebkuchen are now ready for baking and I am using my tin baker that reflects heat from the glowing embers and fire for baking. For more information on the lebkuchen receipt (recipe) see my previous December posts on Lebkuchen. (In the category list to the right of the blog.)
Posted in culinary history, food, hearth cooking demonstrations, tin baker | Tags: baking, culinary history, food, food history, foodways
Heart to Hearth Cookery 