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Listing articles 1 to 15 of 19 articles with tag ‘Seriously Unusual’
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Salama da sugo

This medieval Italian sausage from Ferrara nearly made me pass out.

A Jam Fit for a Queen

The most expensive jam in the world is made in Bar-le-Duc from  red currants hand-seeded with a goose quill. Worth every penny!

Engine Room Dosas

Rick makes giant Indian savory pancakes on the towboat he steers through the Snake River system.

Schabziger Pasta

  • By fx
  • on 26/05/2008
  • in Recipes
  •  comments

Swiss pasta made from a thousand-year-old Alpine cheese so pungent it will bring you back from the dead.

Molecular Gastronomy Seminar

I attended a unique seminar in Paris with Hervé This, French chemist, author, founder of Molecular Gastronomy and spiritual father of Molecular Cuisine.

Lucknow Edible Silver Foil

Edible sterling silver foil decorates Indian food at weddings. Here is how they make it in Lucknow and how you can use it on a leg of lamb to eat like a Nawab.

Rabbit Head Pasta

Traditional pasta sauce, much loved in some parts of Italy. Don't do this at home. Only a head case would eat it.

Pigeon Pasta Pie

  • By fx
  • on 28/08/2007
  • in Recipes
  •  comments

Extraordinary 19th century Italian pie filled with maccheroni in a pigeon sauce. The height of Italian haute cuisine a century ago.

Strawberry Risotto

  • By fx
  • on 21/08/2007
  • in Recipes
  •  comments

Serious risotto from the king of modern Italian cookbooks - Il Cucchiaio d'argento. It contains strawberries for a surprising but successful and now well established match.

Scottish Deep-Fried Candy Bar Very Popular

At last a solution to social security deficits.

One for the road at The Last drop in Edinburgh

Drinking whisky in the pub where men condemned to death had their last meal made me think about life, death and gluttony.

Indian Watermelon Curry

  • By fx
  • on 31/05/2007
  • in Recipes
  •  comments

This unusual curry turns bland watermelons into a spectacular and quickly prepared original and authentic Indian curry.

Tussilago Flowers Sorbet

  • By fx
  • on 11/04/2007
  • in Recipes
  •  comments

Coltsfoot has been used for thousands of years to heal cough. French chef Marc Veyrat uses its flowers to make a delicious sorbet.

The 300 Minute Egg Very Popular

  • By fx
  • on 12/03/2007
  • in Recipes
  •  comments

This traditional North African dish calls for roasting fresh eggs for 5 hours in a 100°C/212°F oven. The whites turn brown with a nutty flavor.

May I eat your shrimp shells?

Shrimp shells are served as crispy appetizers in Japan. You can buy tiny dried whole crabs to use as peanuts. I was coerced into trying and will be back for more!

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Rabbit Head Pasta
«For a country that wraps scraps and blood in pig and sheep guts, it
seems weird to me that so many are turned off by the parts that are the
farthest from the ass.»

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