random stuffs mostly vintage and found
Family lore always has the story of how grandma (or grandpa) always would make something that they were known for and refuse to write down the recipe. Until the time they did. Of course they would leave off the secret ingredient so no one else could make it like they did. This recipe is an […]
Devil’s food cake is a moist, rich chocolate layer cake. Because of differing recipes and changing ingredient availability over the 20th century, it is difficult to precisely qualify what distinguishes devil’s food from the more standard chocolate cake. However, it traditionally has more chocolate than a regular chocolate cake, making it darker in color and with a heavier […]
Salt pork is salt-cured pork. It is usually prepared from pork belly, or, more rarely, fastback. Salt pork typically resembles uncut side bacon, but is fattier, being made from the lowest part of the belly, saltier, as the cure is stronger and performed for longer, and never smoked. Along with hardtack, salt pork was a […]
Have you ever had one of those days when you decide to Google a recipe before posting and the results come up with a slightly different name (in this case the majority of recipes are called Bienenstich) and is *just* different enough (Bienenstich aka German Bee Cake is apparently a yeast-based cake while this recipe […]