Plans

Food projects I have for the next two weeks are: make a batch of latkes, a batch of spaetzle with a potato ricer, some low-calorie green goddess dressing, and try making fufu (a West African starch) from a packaged mix.  I have a West African cookbook with a recipe in it for groundnut (they call it groundnut, we call it peanut) chicken, which I will serve with the fufu.  Should be interesting. 

Brief Intro

     Hummus, pesto, roasting chiles and garlic, pizza, tuna tartare, beef carpaccio, espresso, meade, hot-and-sour soup from The House of Egg Roll, peanut sauce, country gravy, low-sodium V-8, green jalapeno hot sauce, dijon mustard: there's a reason I'm on this earth.  Cilantro?  Not so much.  Rosemary?  Tastes like mildew.   But I digress.  What I am here to yap about, whenever the mood hits, is anything to do with food, especially particular ingredients.  Favorite topics include herbs (love the language in old herbals), digestion, nutrition (especially evolutionary), foodborne illness, specific feasts in history, forbidden foods (In The Devil's Garden by Stewart Lee Allen is an excellent introduction) and ethnic foods.