Some years back Jody and I signed on to attend an Oldways conference in Crete. Before we left people kept taking us aside. “Greek food, you know about it, right?” Dramatic pause. “It’s terrible! Everything is SWIMMING in olive oil.” Cue pitying gaze. This is the point where I’m expected to observe that while Greek …
Category Archives: Entree
Fish in a butterfly
What happens to old cooking trends after they die? Case in point: we own a full-size French fish poacher. It’s lurking in our basement like a giant carp resting on the bottom of a pond. How it ended up there is no mystery. It’s a beast, an unwieldy piece of steel, heavy as plate armor, …
Still tart, after all these years
You can’t walk through a decent produce section these days without seeing bunches of crimson rhubarb stalks, the prettiest fruit in the aisle, begging to be taken home. Here in New England rhubarb is the deepest red of its extended season because we’re getting hothouse rhubarb. The field-ripened stalks are a paler color. Color, by …
Ketchup of the gods
Welcome to the first post in our new blog, The Garum Factory. You can read all about garum, why we decided to name our blog after it, and what this blog is all about in About this, but for the sake of people in a hurry here’s a quick and dirty explanation. Garum was the …
The Garum Factory 