Word: salt
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Dates: during 1980-1989
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...Chippendale dining table and matching eight chairs with the diamond-and-scroll back splats came from the Perkinses and should go eventually to Pearl along with the carved sea chest that accompanied Daddy's great-grandaddy back and forth to China countless times and the dear little blackened salt-and-pepper shakers handed down through Mother's mother's mother's people the Prynnes...
...prettiest railroad country in the world," says Woody Vinson, who by this time certainly should know. He is gazing over a plate of Traditional Trainman's French Toast, past the plastic yellow rose, out the window of the dining car of the California Zephyr as it leaves Salt Lake City behind and makes for the mountains. The tables are full of people ignoring their breakfast, a comment less on the quality of the food than on the galactic beauty of the scene outside. Vinson and his wife Lois are on their way home to Memphis the long, old-fashioned...
Meats included stag, gazelle, kid, lamb, mutton, squab and a bird called tarru. Frequently mentioned seasonings included onions, garlic and leeks, while stews were often thickened with grains, milk, beer or animal blood. Salt was sometimes mentioned...
...Mesopotamians "adored their food soaked in fats and oils," Bottero wrote. "They seem obsessed with every member of the onion family, and in contrast to our tastes, salt played a rather minor role in their diet...
Meat from fresh leg of mutton is needed. You set water. Throw fat in it. Dress the tarru. Coarse salt, as needed. Hulled cake of malt. Onions, samidu, leek, garlic, milk; you squeeze (them together in order to extract the juice which is to be added in the cooking pot). Then, after cutting up the tarrus, you plunge them in the stock (taken out) from the crock (and previously prepared with the above-mentioned ingredients), in order for them to (begin) cooking in the cauldron. (After which) you place them back in the crock (in order to finish cooking...