TimT
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Just saw this news story:
A colonial-era cookbook featuring recipes like battered kangaroo brains deep fried in emu oil and roasted wombat has been republished 150 years after it was written by a Tasmanian gentleman farmer... "He's got a famous recipe which some people quake at but I'd like to try - Slippery Bob, which is kangaroo brains fried in emu fat," Mr Lloyd said....The book also contains advice on how best to roast a wombat or emu.
Okay, cool, I hear you say. But why post this on a brewing website?
That dish might well have been washed down with lashings of a drink called Blow My Skull, a notoriously potent alcoholic concoction that is also featured in the cookbook.
Book officially upgraded from 'interesting' to 'very interesting'.
"He's probably the first person to really extol Australian ingredients. He's got chapters on Australian beers, on colonial wines, on the way the fruits grow here, and he's full of praise for it.
Make that 'super interesting'.
A colonial-era cookbook featuring recipes like battered kangaroo brains deep fried in emu oil and roasted wombat has been republished 150 years after it was written by a Tasmanian gentleman farmer... "He's got a famous recipe which some people quake at but I'd like to try - Slippery Bob, which is kangaroo brains fried in emu fat," Mr Lloyd said....The book also contains advice on how best to roast a wombat or emu.
Okay, cool, I hear you say. But why post this on a brewing website?
That dish might well have been washed down with lashings of a drink called Blow My Skull, a notoriously potent alcoholic concoction that is also featured in the cookbook.
Book officially upgraded from 'interesting' to 'very interesting'.
"He's probably the first person to really extol Australian ingredients. He's got chapters on Australian beers, on colonial wines, on the way the fruits grow here, and he's full of praise for it.
Make that 'super interesting'.