I think this may be an entirely novel way to make corned beef. I've been playing around with clay lately, variations on beggar's chicken, with pork and other meats wrapped in lotus leaves, then clay. I didn't think lotus would taste right here, so this was just parchment paper, after the brisket luxuriated a full two weeks to cure in the fridge. Then the paper parcel was wrapped in white clay and baked at 350 for about 5 hours. Left to rest for another day in the fridge to firm up, then sliced on my new manual crank German slicer. They are rather fetching wouldn't you say? Paired with a tart week old sauerkraut, on a sour 100% rye made with a brand new starter and some Russian dressing. Pretty damned good. The bacteria are very happy that it's gotten warm here. I'll be eating this myself for a week, at least. Anyone up for a sandwich out there?
Food Historian at the University of the Pacific.
Author of Eating Right in the Renaissance, Food in Early Modern Europe, Cooking in Europe 1250-1650, The Banquet, Beans (2008 IACP Jane Grigson Award) and Pancake. A cookbook with Rosanna Nafziger THE LOST ART OF REAL COOKING.
Coeditor of The Lord's Supper with Trudy Eden and Editor of A Cultural History of Food: The Renaissance.
Food Cultures of the World Encyclopedia (4 vols.) Three World Cuisines: Italian, Mexican and Chinese recently won the Gourmand World Cookbook Awards Best Foreign Cuisine book in the World. The Routledge International Handbook to Food Studies is in print.
A sequel to the cookbook - entitled THE LOST ARTS OF HEARTH AND HOME.
Latest Books: Grow Food, Cook Food, Share Food from Oregon State U Press, a little book on Nuts from Reaktion and The Food History Reader from Bloomsbury. The Most Excellent Book of Cookery (translation of a 16th c. French Cookbook with Tim Tomasik) from Prospect Books. Not to mention THE BEAST: The Food Issues Encyclopedia for Sage. Latest: At the Table. Noodle Soup: Recipes, Techniques, Obsession is coming up next from University of Illinois Press!