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.....


June 26, 2009

A pilaf is in essence, rice cooked in fat, often with a little chopped onion before being simmered in a flavourful (usually meat) stock. Additions such as spices, chicken or lamb, dried fruit and nuts are common and such embellishments make it a meal in itself.

The origin of the word "pilaf", which is the name most commonly used in English, can be traced to the Turkish "pilav" (often mistakenly thought to be Russian) and many other forms of the name such as pilau, pulao, plov and pilaff exist in different parts of the world.

All these names though, have their origin in the Persian polow. Pilaf and similar rice dishes are common in the Middle East, Central and South Asia (Biryani), Latin America (Arroz con Polo)  and the Caribbean


Oranges and Lemons

June 17, 2009

Oranges and lemons,

Say the bells of St. Clement's

You owe me five farthings,
Say the bells of St. Martin's

When will you pay me?
Say the bells of Old Bailey.

When I grow rich,
Say the bells of Shoreditch.

When will that be?
Say the bells of Stepney

I do not know,
Says the great bell of Bow

Here comes a candle to light you to bed
And here comes a chopper to chop off your head!

This British nursery rhyme, as are many nursery rhymes, is thought to be disguised social and political commentary rather than jus...

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