Episode
A is for Aloes, Aspic and Amino Acids
- Published
- Jul 4, 2024
- Duration seconds
- 4410
- Processing state
not_requested- Canonical source
- https://a-is-for-apple.captivate.fm
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Summary
In this episode Allie gives Sam and Neil a topic to sink their teeth into as we discuss all things meaty. We chat about fake birds, meat jellies and learn why certain molecules make savoury food so irresistibly scrumptious. Useful Links and things mentioned in the episode Neil cooks Jane Grigson’s recipe for Guards of Honour Eating Ortolans - Gastro Obscura Neil’s woodcock recipe Neil’s snipe recipe Alouette, Gentile Alouette Neil’s recipe for Seftons (savoury custards) Neil cooks Jane Grigson’s recipe for Hindle Wakes Jurassic Park Lysine Scene What Should We Call Frankenmeat? The Cut by Edith Zimmerman (2018) Carry on Screaming Reel (sadly this doesn’t show the ‘victims’ getting encased in wax but it gives you an idea) Han Solo frozen in Carbonite Suggested Reading The Inferno (1265-1321), by Dante Alighieri Forme of Cury (c.1380) Fool’s Gold: A History of British Saffron (2023) by Sam Bilton ‘The Sit Down’ in Medium Raw by Anthony Bourdain (2010) for the description of eating Ortolans A Gothic Cookbook (2024) by Ella Buchan and Dr Alessandra Pino Before Mrs Beeton: Elizabeth Raffald, England’s Most influential Housekeeper (2023) Neil Buttery The Constance Spry Cookery Book (1956) by Rosemary Hume and Constance Spry Mrs Beeton and Mrs Marshall (2023) by Emma Kay Rebecca (1938) by Daphne du Maurier The Accomplisht Cook (1660) by Robert May McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture (2004) by Harold McGee Sweetness and Power (1986) by Sidney Mintz The Experienced English Housekeeper, 1784 edition, by Elizabeth Raffald Le viandier de Taillevent (c. 1300 in French. You see some of the recipes translated into English on this website ) You can follow the A is for Apple Podcast on Instagram and X (Twitter). Sam Bilt…