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'Creme de la Creme' Bone Broth!
(The ’Creme de la Creme’ by Chef-doctor Jemichel)
Possibly the number one traditional food in most culinary traditions as well as a traditional food as medicine.
Date: 7/7/2015 8:19:30 AM ( 9 y ago)
Bone stocks are among the most basic preparations found in any professional kitchen. They are referred to in French as fonds de cuisine, the 'foundations of cooking'.[1]
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July 28, 2015 -
"... Characteristic for the Renaissance food were also the broths. 'In the time of the great King Francis I.,' says Noel du Fail, in his 'Contes d’Eutrapel', 'in many places the saucepan was put on to the table, on which there was only one other large dish, of beef, mutton, veal, and bacon, garnished with a large bunch of cooked herbs, the whole of which mixture composed a porridge, and a real restorer and elixir of life'."[2]
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Footnotes:
[1]
http://www.curezone.org/blogs/fm.asp?i=1490352
[2] http://www.renaissance-spell.com/Renaissance-Food.html
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Keywords:
Bone Broth, Jewish penicillin, minerals, Digestion, healing, gastro-intestinal, bones, teeth, connective tissue, collagen, calcium, Gelatin, bone healing, stem cells, immune system, longevity, health, red blood cells, medicine, liver, glycine, colloidal, nourishing broth, cuisine, fonds de cuisine
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URL: http://www.curezone.org/blogs/fm.asp?i=2264246