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A grill was convenient for flat meats, a spit for larger cuts.

Generally, we like meat to e tender and juicy rather than tough and dry.

And when the cooking goes on for hgours, the fiber bundles fray away from each other, and even tough meat begins to fall apart...

It was salted, smoked, and even preserved in honey...

Naturally there were serious problems in keeping the meat fresh, since mechanical refrigeration was unavailable.

Oxford English Dictionary RARE Etymology: Originally a variant of rear adj.1 As a result of the lowering influence of r on preceding vowels in southern varieties of English, rear remained homophonous with rare adj.1 at least as late as the 17th cent. This gave rise to the variant rare, which retained the early modern pronunciation in standard English (compare the current pronunciation of e.g. (3)...rawer meats are conduucive to vigor but in fact rather poor for the digestion.' Because bloody meat was thought to increase one's vitality and zest, eating half-raw meat became intertwined with the goal of arousing the body at table." ---Acquired Taste: The French Origins of Modern Cooking, T.

The leading lights like eef wee cooked, though some of them nevertheless devour it bloody after the fashion on the Cyclops.

29-30) [16th-17th century France] "In 1560 Bruyerin avowed that he had 'more than once' seen '[half-cooked meats devoured so that blood almost flowed from the mouths of those who were eating.

Eleanor Scully & Terence Scully [University of Michigan Press: Ann Arbor] 1995 (p.

It was virtually everyone's aspiration to have meat on his table...

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