This page is for the curious kitchen snoop or anyone who can never take anything at face value especially if it's anything that's about to go into their mouth; food people, f-o-o-d, ya know, that other  four letter word.....

Showing Tag: "traditional" (Show all posts)

Scone is to Biscuit as Crumpet is to.....

Posted by on Friday, January 22, 2010,


Of course you know what a scone is. Or do you? It was George Bernard Shaw, I think, who said "England and America are two countries separated by a common language". Well, he said it. I didn't. But, I have to say something for the number of times I've been asked why the "scones" at certain fried chicken joints were presented on the menu as "biscuits"?, and for the fact that I've eaten and love both.

Now just what would someone who's neither British nor American know about biscuits or scones? ...


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Hanging

Posted by on Wednesday, December 30, 2009,


"Hanging" in traditional butchery refers to the practice of chilling or aging meat (suspended on hooks, hence the term "hanging") and game under closely controlled conditions until it reaches the peak of flavour and tenderness, before it is cut up for sale or consumption. The exact duration of this process differs from butcher to butcher but generally speaking, 10 days is more or less considered  the norm.

Connoisseurs will insist on a minimum hanging period of 2 weeks but will not balk at ...


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