An Oxford degree

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An Oxford degree

Postby Gus Sainz » Tue Feb 20, 2007 4:36 pm

"Did you know that 'spitchcock' - as opposed to 'spatchcock' - is an obsolete culinary term applied to a method of grilling eel? That, traditionally, gypsies encased hedgehogs in clay before roasting them, after which the baked clay is broken off, taking the spines with it? Apparently they eat well.

And that Henry Heinz had more than 60 product lines when he settled on the famous '57 Varieties' tag because he believed the number 57 had magical qualities?

Didn't think so.

Did you know, too, there is no such fish as the gefilte (or the kipper, for that matter)? That the Japanese word for clam - hamaguri - translates as 'beach chestnut'? And that the finest bit of a moose, according to those who have lived among the Inuit for many years, is the nose?

Of course you didn't.

Unless, by chance, you have read and digested every last word of possibly the most fascinating of the many books that line my study: the late Alan Davidson's outrageously fabulous Oxford Companion to Food."


An Oxford degree
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Postby John Bear » Wed Feb 21, 2007 4:00 pm

I didn't know Mr. Davidson was "late." Sorry to hear that. Out of the blue, unsolicitedly, he wrote a wonderful review of our book, Not Your Mothers Cookbook: unusual recipes for the adventurous cook. I wrote to thank him, and we had a brief but delightful exchange of letters.
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