Author Topic: Merry Christmas: Your Pot Luck Contribution?  (Read 2891 times)

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Offline goodsamaritan

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Merry Christmas: Your Pot Luck Contribution?
« on: December 25, 2009, 06:50:33 am »
This holiday was brought to us by the celebration of Christmas.

So my wife's family had a pot luck dinner (traditional noche buena) and we had to contribute something, we contributed raw fish sashimi totalling 3 kilos:

1 kilo of raw salmon (farmed)

1 kilo of raw tuna - grade A ocean wild (raw paleo)

1 kilo of raw blue marlin - ocean wild (raw paleo)

Plus for the japanese effect had grated radish.  And I contributed chopsticks.

My mother in law roasted fatty prime rib (cooked paleo) -- I'm pulling her in little by little, she now recommends the fat because her chiropractor said fat was essential.
« Last Edit: December 25, 2009, 08:43:29 am by goodsamaritan »
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Offline PaleoPhil

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Re: Merry Christmas: Your Pot Luck Contribution?
« Reply #1 on: December 25, 2009, 10:04:51 am »
Here's a cooked Christmas recipe from the 17th century to give you an idea of how much things have changed just in the last several centuries--a blink of an eye in biological terms. Chewit/chewette pies were the precursor to minced meat pies. Today, ironically, minced meat pies rarely include any minced meat.

A delicate Chewit

A New Booke of Cookerie
1615
Pies (Chewet)
http://www.theoldecookerybook.com/~theopden/wiki/index.php/A_delicate_Chewit

Veal
Beef suet
Marrow
Apple
Wardens (aka Warden pears, aka "Black Worcester," aka "Parkinson's Warden")
Currants
Orange peel
Pepper
Salt
Nutmeg
Sugar
Rosewater

Instructions
Parboil a piece of a leg of veal, and being cold, mince it with beef suet, and marrow, and an apple or a couple of wardens: when you have minced it fine, add a few parboiled currants, six minced dates, a piece of a minced preserved orange peel and marrow cut in little square pieces. Season all this with pepper, salt, nutmeg, and a little sugar: then put it into your crusts, and bake it like that. Before you close your pie, sprinkle on a little rosewater, and when they are baked shave on a little sugar, and serve.
>"When some one eats an Epi paleo Rx template and follows the rules of circadian biology they get plenty of starches when they are available three out of the four seasons." -Jack Kruse, MD
>"I recommend 20 percent of calories from carbs, depending on the size of the person" -Ron Rosedale, MD (in other words, NOT zero carbs) http://preview.tinyurl.com/6ogtan
>Finding a diet you can tolerate is not the same as fixing what's wrong. -Tim Steele
Beware of problems from chronic Very Low Carb

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Re: Merry Christmas: Your Pot Luck Contribution?
« Reply #2 on: December 25, 2009, 05:58:44 pm »
From the usenet group rec.food.historic,

http://www.enotes.com/food-resources/systematic-outline-contents

"series of books of now
online to the general public.  It's a collection of 600+
well-researched food history and food culture articles.  Included
also are a couple dozen biographies of notable food personalities.

It is the single-most comprehensive authority on food habits,
trends, history, and production - There is something for everyone in
there, and plenty more.

The set of books costs $420 in print, or you can access it online
for free:

Category Index:
http://www.enotes.com/food-resources/systematic-outline-contents

Alphabetical Index (searchable)
http://www.enotes.com/food-encyclopedia

Unfortunately the color inserts, diagrams, and maps are not
available online without a subscription.  But your local public
library may offer them as part of their online resources for patrons
if they subscribe to the Gale Research and Learning services.

http://www.gale.cengage.com/

The main branch of my public library also has a hardcopy of the set
for reading locally.  The complete hardcopy of the book, including
maps, prints, color plates is also available in PDF form as a
torrent."

 

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