Monthly Archives: September 2023

Immature Fish in Orange Herb Sauce

Posted on 11 September 2023 by carlton_bach

A second experiment from the weekend was a sauce for titiri, immature fish that Jean-Baptiste Labat describes as follows: The abundance and delicacy of this fish causes everyone to eat it, and it does not require much effort to give … Continue reading →

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Père Labat’s Banana Pie

Posted on 10 September 2023 by carlton_bach

I spent a very enjoyable Saturday testing out recipes with good friends as part of my buccaneer cooking project, and easily the most successful one was a banana pie based on a description by Jean Baptiste Labat: Plantains, (bananes), just … Continue reading →

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Differently Fake Morels

Posted on 9 September 2023 by carlton_bach

My apologies for the prolonged absence, I was busier than usual and am travelling to do some more experimental cooking this weekend. Today, all I have is a recipe from the Mondseer Kochbuch to take us a little closer to … Continue reading →

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More on Fish Flour

Posted on 5 September 2023 by carlton_bach

Hans Staden, landsknecht in Portuguese service and prisoner of the Tupinamba in the 1550s, made some interesting observations about the foodways of his captors. We saw a reference to fire-dried, ground fish in the last post on cassava. Here, he … Continue reading →

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Hans Staden on Cassava

Posted on 3 September 2023 by carlton_bach

Another piece from my ongoing research into buccaneer cuisine. This is from the account of the German landsknecht Hans Staden who served the Portuguese crown in Brazil in the 1550s. He spent a considerable time as a captive of the … Continue reading →

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The Mortar Chicken Experiment

Posted on 1 September 2023 by carlton_bach

Following up on yesterday’s recipe, I wanted to give it a try: 10 A roast chicken in a mortar Take a roast chicken and cut it up (zuo glide) small. Take white bread and prepare a thin egg batter. Pound … Continue reading →

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