(the Aztecs were big fans) to appearing in an Italian cookbook in 1570.
If you check out the video, not only do you get to see how the pie is made, but Miller explains how pumpkins went from being cultivated in Mexico in 5000 B.C.
Which brings us to the video he posted on Tuesday, "Pumpion Pie." And no, that's not a misspelling it's just from the 1600s. There’s no shortage of delicious restaurants serving classic criollo dishes like La Casita Blanca, El Jibarito, or La. Comida criolla (creole food) Puerto Rico’s traditional cuisine is the result of centuries of blending of Taíno, Spanish, and African traditions and ingredients. Another thing I've learned is that, while our palates have changed in some ways we're still very much the same as human beings." Taste the evolution of comida criolla in San Juan. "There's so much that has to be done by sight and smell and touch. "I have a great deal of respect for those people who created those recipes and would cook without standard weights and measures, or an oven that stays at 400 degrees," said Miller. One of the best parts is where he tastes it, usually for the first time, right on camera to deliver the verdict. Miller's videos feature his breezy, charming style where he quips about ingredients and shares recipes and quotes pulled from old, dusty texts like the 14th century "The Forme of Cury," England's first cookbook, deciphers the ingredients (turns out "sack" is just sherry), then attempts to make each dish in his own kitchen.
0 kommentar(er)
