A lot has changed since the New York Times ran an article on Southern Maryland Stuffed Ham in 1982. That article described stuffed ham as a curious, acquired taste. “Occasionally one hears of a newcomer – a visitor, even – whose sensitive palate quivers with delight at the first piquant bite,” wrote the article’s author,…
“All the tea I drank in Russia was delicious. It is brought overland from China, and always sold fresh; and not, as in this country, after it has lain for two or three years in warehouses.” – Sir James Edward Alexander 1830 in “Travels to the seat of war in the East, through Russia and…
“Mr. W. B. Burke of this city has the reputation of preparing the very best spiced oysters which leave our market, and if all are like the can which he left with us on Tuesday, his reputation is well deserved. They are truly a delightful article… He will forward them according to order to any…
There are some very appealing options in the Old Line Plate database for an “Irish” theme. In “Domestic Cookery”, Elizabeth Ellicott Lea suggests a hearty Irish Stew of mutton chops with onions, potatoes, black pepper and mushroom catsup for extra umami. (No, she did not use that word but that’s what it’s there for!) “A…
Yet another quick recipe and quick post… I have some fun stuff in the works behind-the-scenes so please bear with me. I picked up the 1994 “Brentwood Foursquare Gospel Church” cookbook because I don’t do very many recipes from P.G. County even though I grew up there. The recipe was contributed by Marjorie Elton Orewiler….