Monday, December 6, 2010
Comments: 4
Tom Hudgens talks about the cooking education he received before writing The Commonsense Kitchen, a cookbook for budding and seasoned cooks that takes the panic out of preparing and eating food. See also Tom's Cooking and Eating Tips, a bonus mp3 episode on Wordpress.
Music: Kevin MacLeod
Photo: Courtesy of the author
Bookpod Saturday, December 11, 2010 - 7:56pm
People of an earlier generation used to eat calf's foot jelly. In fact, I was in a play in high school ("The Man Who Came to Dinner?") in which a character talks about eating this stuff!
Cookie Saturday, December 11, 2010 - 1:34pm
Interesting interview -- makes the cookbook even better. Pickled pigs' feet are rare today, as are chicken feet in the soup. Wasn't there a delicacy, too,
made from calves' feet in aspic?
Max Tuesday, December 7, 2010 - 10:30am
I disagree! The more it looks like the animal it came from the better!
Pesha Monday, December 6, 2010 - 10:22am
I remember eating chicken feet when I was little, say 6 years old. The yellower the better. I think back and see the scaled texture, and the leg ending in an actual 3-branched foot--toes clipped off. I dug in with relish, and savored the juice bursting into my mouth. Chicken feet made the best soup, my mother pronounces to this day. Yet if today someone were to place a bowl of the yellowest, juiciest chicken feet in front of me, I would quickly decline. The very idea of eating a foot--that looks remarkably like a real foot oughta look--simply nauseates me today. Give me meat that looks as distant as possible from the source, thank you!
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