THIS IS THE TALE OF a third-degree separation from two of the most prestigious knifemakers in Europe. In addition to regular sharpening and honing, home cooks are supposed to have their knives professionally sharpened once yearly. Thus, one recent Friday,…
Category: Food
Reflections in a rib eye.
Bonite a la Maison A.
ALBACORE GETS ALL THE PRESS when it comes to canned tuna, but skipjack is the preference ’round here due to its richer flavor. (Think of it as a “white meat / dark meat” thing.) And the preference for preparing an…
Prosatio Silban and the Tournament Palatine
THE SCULLERY MISTRESS HELD A brimful cup to Prosatio Silban’s waiting lips; he sipped, swallowed, and paused. “It is good that I am blindfolded,” he said with a triumphant smile, “or else I’d see the nutmeg before tasting it.” “That…
Day’s Life (A Prosatio Silban Tale)
IT IS SAID THAT WERE it not for the leather-lunged hawkers of epicurean Pormaris, the sun would not know when to awaken. But whether or not that’s as true as it sounds, the great island-city’s markets are indeed its economic…
Small Packages (A Prosatio Silban Tale)
HAD IT NOT BEEN FOR a layman’s questioning, Prosatio Silban might never have learned of the Hidden God. “What’s with all the filled fare?” he overheard someone say, on a day when the beefy cook was browsing cosmopolitan Soharis’ thronged…
Grammar (A Prosatio Silban Amuse-Bouche)
“WHO MAKES UP THE RULES for which goes with what?” asked m’Lady Phytan Gorrista’s eldest son. “Eating meat with a fork, soup with a large spoon, or drinking yava from a ceramic mug? What about combining oil of olives with…
A Prosatio Silban Amuse-Bouche: Meals
“WHAT MAKES A MEAL A meal?” asked one of Prosatio Silban‘s customers over a plate of pan-seared fidget-hen breast, green beans and blue rice. “Many have attempted to define that term,” answered the Cook For Any Price, wiping his hands…
How to Cook Anything, in Four Easy Steps
1. PREPARE INGREDIENTS. 2. Combine them. 3. Adjust temperature as necessary. 4. Serve. (To paraphrase the sage Hillel, “The rest is dishwashing. Now go dry.”)
A Prosatio Silban Amuse-Bouche: Room
“DOESN’T IT MAKE YOU CLAUSTROPHOBIC to cook in such confinement?” asked a visitor to Prosatio Silban’s close-quartered galleywagon. “Less than you would think,” the beefy cook answered over the chop-chop-chop of mincing lizard-breast. “I actually find that it makes me…
A Prosatio Silban Amuse-Bouche: Utensils
“ALMOST AS MUCH THOUGHT AND effort goes into the choosing of eating implements as for the selection of food for which they are meant,” said Prosatio Silban, reaching for the sea salt container next to his fatberry-oil stove. “Silver, gold,…
Prosatio Silban and the Twice-Cooked Eggs
(Two-and-a-half printed pages. If you’re new to these tales, here are the preface and introduction.) ONE OF THE NICER THINGS about traveling in a buopoth-drawn galleywagon down a smooth dirt road is the slow pleasure of the unfolding scenery. Prosatio…
Passing Notes (A Prosatio Silban Tale)
(Ten-and-a-half printed pages; the longest Prosatio Silban tale so far, and though it’s the third I’ve written, it’s actually the first one in narrative order. If you’re new to these, here are the (much shorter) preface and introduction. Enjoy.) IT…