What is the shared obsession with gelatinious things in food from the 50s and France? This all looks quite scary. The more traditional recipes in the book are quite good but I make sure to never look for the pictures of them because the photographer found a way to make everything look frightening.


Casino Lobster. Did it just finish playing poker? I dont get it.


Fish in Outerspace. Apparently these are not fish of some sort and not creatures from another planet.

Edible Horse. This is an appetizer of some sort. Im still looking for the appetizing part.


Chest Burster Chicken. I made the mistake of reading this recipe. Thats a whole chicken then coated in candied aspic. The other things are hard boiled eggs with the same treatment then on a bed of aspic. It looks dangerous.

Roulette Ham. Who looks at a perfectly good piece of meat and thinks "hey lets put goo on it, that would be awesome."

All of this from Modern French Culinary Art which is a self contained gallery of regrettable food.

Read More..

Ive just found out that Im not actually sitting over here talking to myself in cyberspace for the last couple of months, its that there is just some weird glitch that has been hiding all your lovely comments from me. So if youve commented and I havent gotten back to you its because technology has failed us and I didnt see any of them. I appreciate all your comments and feedback a lot so keep them coming, you just might get a belated response. If you want a more immediate response feel free to e-mail me.

Also I didnt think I had to mention this but it was brought to my attention last night that I apparently do. All the pictures I post here are my personal pictures that I took and host and are copyrighted to me. I dont put water marks on them because I want you to see the yummy food not my name sprayed across them. So feel free to cook anything I post here and link back to my pictures just dont steal my pictures and my original recipes without even giving me credit.

Food bloggers are a community. I see yummy things on other peoples sites and cook them, modifying them for my gluten free and sugar free diet for the benefit of others on the same journey I am on. But when I post these recipes to share I always link them back to the person I found the idea from. I am 100% honest about the fact that many of these recipes are not mine Im posting my experience about cooking what they created and telling you where to find more of their ideas.

People worked hard on these recipes and posting them so other people could enjoy them, I would never steal their creative spirit by passing them off as mine. So its not very neighborly when the few recipes I did create are being posted without being credited back to me in any way. If you like what you found here give me some credit when you repost it. You wouldnt steal the braised cucumbers out of my kitchen so why steal my photos and recipes.

How rude. Now lets all go have a gluten free brownie and play nice.

Read More..