The Steampunk Empire

The Crossroads of the Aether

Gaslight Gastronomy and Recipe Revels

Information

Gaslight Gastronomy and Recipe Revels

A group for those who like to cook--and EAT! Please share your historical or steampunk-inspired recipes-- cocktail formulas too! Entertaining tips are welcome!

Members: 117
Latest Activity: Sep 2

Discussion Forum

What receipts are you searching for?

Started by Raydeen Graffam. Last reply by Captain Aug 27. 9 Replies

As I add things to my blog I'd like to know what types of receipts everyone is searching for... RayeMy Ethereality Continue

Searching for the perfect steampunk cocktail

Started by Amelia Bedingfield. Last reply by Marshal Sir Jon Marshall May 13. 28 Replies

What constitutes the perfect steampunk cocktail? Is it historically-inspired ingredients? Classic or archaic formulae? Do you go more German or more British? What goes into the presentation? A stiff…Continue

Culinary Research Resources on the Web

Started by Philomena Viola Hrip. Last reply by Captain Nov 6, 2013. 5 Replies

I love old books, I often cannot afford the prices of rare tomes, so I try to find facsimiles available on the web or at local libraries. Here are a few online sources I would like to share and…Continue

Tags: research, victorian, cookbook

Comment Wall

Comment

You need to be a member of Gaslight Gastronomy and Recipe Revels to add comments!

Comment by Captain on May 7, 2014 at 5:10pm

This is apparently a working vacuum coffee brewer.  Just a little steamy. 

Comment by Pandelirious Malifecto on April 8, 2014 at 9:41am

I love to cook and eat! What an inspired idea for a group.

PM

Comment by Cydnee White on February 17, 2014 at 6:44pm

Though considered peasant fair, Welsh Rabbit is my favorite culinary delight from the British Isles. 

Welch Rabbit

2 cups shredded sharp cheddar

½ cup ale

2 tablespoons butter

½ teaspoons paprika

¼ teaspoon dry mustard

1 egg, beaten

6 slices of toast

Heat cheese, ale, butter, and seasonings in a double boiled boiler; stir until smooth.

Slowly add 2 tablespoon of hot cheese to the beaten egg to temper, then add back to melted cheese.

Stir until thickened.

 

Serve over toast.

I use extra sharp cheddar, dark ale, and sourdough bread.  Milder cheese, regular beer, and white bread can be used. 

Comment by Ryan Grimm on May 8, 2013 at 11:58am

I have found a MOST useful site that directs you to tea rooms and tea suppliers in the USA:
http://greattearoomsofamerica.com/default.asp

We were directed to it by Sarah and Brad, the owners of FANCY THAT, a tea room in Brockton MA.  Lovely people, nice to chat with.

Comment by Professor Argon Bats on March 17, 2013 at 5:37pm

In case there are more cases of the flu or head colds, let's get a big pot of chicken soup bubbling!

Comment by Gilbert Lee on January 10, 2013 at 4:23pm
Wife sic ( flu modert to sever) made home aid chicken soup one of the best antiboic there is better than most Rx's & an oppertunaty to get the kids involved in the care and treatment of there mom
Comment by Lady Sophronia Bloodthorne-Clark on January 7, 2013 at 7:33pm

That would have been a sight. I could just see kids running around thinking "our parents have lost their minds-they're setting the food on fire." Naturally, once they realized all is well, now its cool-so do it again. Kids-bless them, they make life interesting.

Comment by Gilbert Lee on January 7, 2013 at 6:20pm
Beef Wellington and cherries jubilee = kids running around house yelling mom mom dad set the house on fire!!!!!! After they were convinced it was a aspouced to be that way...... Wow this is good can we have it tomorrow to!
Comment by Ryan Grimm on November 4, 2012 at 9:00am

The expedition to Cider Day was a success, to say the least.  Tasted 6 or 7 home-made ciders and ice wines at the morning Workshop, and on the way into the Workshop was 'ambushed' by no less than three sets of folks giving away samples....walking was not a problem, as I paced myself.
On the way out of the Workshop, the usual 'Here, taste this' ambushes on the way to the parking areas...another 4 or 5 tastings, including one award winner.
Then went to a 2-1/2 hour long Salon with 40+ cideries/wineries represented, each with 2-7 different ciders, scrumpies, common ciders, ice ciders, fortified ciders....EGAD!
Let's see....42 cideries, times 4 ciders each = Good Lord protect us all.
Thank the Gods that they had dump pails, and I only went after the sweeter types, a mere 30 or so.
Cideries from England, New Zealand, Spain, France, Washington State, VA, MI, CT, MA, Indiana, VT, NH, Oregon, Wisconsin, Minnesota...and so on.
This is the LARGEST collection of ciders on display in the world as far as I know...and started because two different people walked out of a Washington State spiel on 'eating' apples (nothing on cider when they went for this) 19 years ago; they met in the parking lot and thus....

My personal favorite was meeting the couple that show heirloom apples, they have over 100 varieties on the farm.
My personal favorite of these is 'DECIO', know to have been cultivated from Roman times...yes, the earliest known cultivated apple, still grown after 2000+ years.

Recovering,
R. Grimm.

Comment by Professor Argon Bats on September 30, 2012 at 10:48pm

Hmm, kitchen's a bit empty. I'll put on a batch of Provencal style fish soup, see if the aromas bring out any activity...

 

Members (117)

 
 
 

© 2014   Created by Hephzibah Marsh.

Badges  |  Report an Issue  |  Terms of Service