Apician Morsels: Or, Tales of the Table, Kitchen, and Larder - download pdf or read online

By Dick H. Secundus

ISBN-10: 1449439292

ISBN-13: 9781449439293

Released in 1829 in long island, Apician Morsels, or stories of the desk, Kitchen, and Larder is an wonderful culinary miscellany that mixes cooking background, lore, anecdotes, and witticism, all with a funny aptitude. whereas Dick Humelbergius Secundus is the indexed writer (a tongue-in-cheek allusion to a sixteenth century annotator), the tome is assumed to were written via English novelist William Beckford. carrying on with the jesting nature of the publication, the identify web page pronounces to “[a]lways breakfast as though you probably did now not intend to dine; and dine as though you had no longer damaged your fast.” moreover, Apician Morsels explores oddities and engaging lore equivalent to the background of the toothpick, Roman customs on consuming and consuming, and quirky antiquarian books on cooking, and warns approximately fending off the main frightful of eating events: consuming by myself at one’s own residence. This variation of Apician Morsels, or stories of the desk, Kitchen and Larder used to be reproduced by way of permission from the quantity within the choice of the yank Antiquarian Society, Worcester, Massachusetts. based in 1812 via Isaiah Thomas, a innovative struggle patriot and winning printer and writer, the Society is a study library documenting the lifetime of american citizens from the colonial period via 1876. The Society collects, preserves, and makes on hand as entire a checklist as attainable of the broadcast fabrics from the early American event. The cookbook assortment contains nearly 1,100 volumes.

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Extra info for Apician Morsels: Or, Tales of the Table, Kitchen, and Larder

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54 M A STER ING HOMEBR E W MALT TYPES Malts are divided into categories by the way they are kilned and how they are used in brewing. The groups proceed from light in color and enzyme-rich to deeply roasted and incapable of any enzyme activity. The terminology of malt can be confusing. There are often different terms for the same malt, and the same name can mean slightly different things in different places. Maltsters often have proprietary names for their malts and can be quite secretive about how their malts are produced, making it difficult to compare.

This is your second shot at capturing the beer’s aroma. The impressions may seem like flavor rather than aroma here. √ MOUTHFEEL Note dryness, creaminess, body, etc. What about carbonation? √ AFTERTASTE/FINISH What do you sense after swallowing? Is the finish clean, astringent, quick, long, yummy? √ STYLE Is the beer what it purports to be? How does it stack up against other beers of its ilk? √ INTANGIBLES Do you like it? Do all the parts work together to create a coherent idea? Does it have any magic?

U N D E R S TA N D I N G B E E R 33 ATTENUATION This is a measure of how complete the fermentation is. It may be approximated by subtracting the final gravity from the original gravity, then dividing that number by the original gravity, and this gives a percentage. 010, then the 10 is subtracted from the 50, which gives 40, divided by 50, which equals 80 percent. This is called apparent attenuation, and it is inaccurate to some degree because the lower density of alcohol distorts the reading, making the beer appear more attenuated than it actually is.

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Apician Morsels: Or, Tales of the Table, Kitchen, and Larder by Dick H. Secundus


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