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Date: 2014-09-19 06:00 pm (UTC)
From: [identity profile] nancylebov.livejournal.com
Camlambenegg.

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Date: 2014-09-19 06:37 pm (UTC)
From: [identity profile] rimrunner.livejournal.com
Beat me to it.

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Date: 2014-09-24 07:47 am (UTC)
From: [identity profile] lafinjack.livejournal.com
Bendendik Camlambenegg.

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Date: 2014-09-19 06:48 pm (UTC)
From: [identity profile] kafziel.livejournal.com
I like the Crab Cakes recipe right above it, that contains 0% crab.

I am from Maryland son we will cut you
Edited Date: 2014-09-19 06:49 pm (UTC)

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Date: 2014-09-20 12:41 am (UTC)
From: [identity profile] rose-cat.livejournal.com
Honestly. Mock crab cakes? Why the hell bother?

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Date: 2014-09-20 03:58 pm (UTC)
From: [identity profile] jsbowden.livejournal.com
Seriously. I don't live in MD, but a large number of my cousins do, and the very idea of crab cakes without crab would be grounds for justifiable homicide (over here on the VA side of the Potomac, we just import them from ovuh the rivuh).

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Date: 2014-09-25 04:45 am (UTC)
From: [identity profile] vvalkyri.livejournal.com
yeah, I at first thought that was the point of the picture

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Date: 2014-09-19 07:41 pm (UTC)
From: [identity profile] unnamed525.livejournal.com
I'd eat it.

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Date: 2014-09-19 08:03 pm (UTC)
From: [identity profile] theweaselking.livejournal.com
I'd certainly try it.

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Date: 2014-09-19 08:46 pm (UTC)
From: [identity profile] rbarclay.livejournal.com
I'll have to look up the exact recipe, but I think it's from Dumas.
The gist is:
take a cow
fill it with a pig
fill it with a sheep
fill that with a turkey
fill that with a goose
...
last step: fill with a sparrow
Cook for a couple days. Spices etc.
Take the resulting spoonful of sauce from the sparrow.
Throw away the rest and start cooking.

This recipe dates from the 1800s or so.

(no subject)

Date: 2014-09-19 09:01 pm (UTC)
From: [identity profile] sparkindarkness.livejournal.com
Just to show some of the classics are and will always be awesome:

https://www.youtube.com/watch?v=rbgzbIc1rbw

From the radio show Round the Horne from the 60s

"raaather a lot of chips" never fails to crack me up.

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Date: 2014-09-19 09:51 pm (UTC)
From: [identity profile] catlin.livejournal.com
Where do you get a boiling pot big enough for a camel...

(no subject)

Date: 2014-09-19 10:48 pm (UTC)

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Date: 2014-09-19 11:45 pm (UTC)
From: [identity profile] franklanguage.livejournal.com
"Fry nuts until brown"—assuming it's a male camel?

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Date: 2014-09-20 12:45 am (UTC)
From: [identity profile] rose-cat.livejournal.com
A LARGE oven. Pottery kiln, maybe?

Hmm, I wonder if the pyramids were originally designed as ovens for this recipe...

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