Having worked in the Catering trade for some years, within that time I would have never thought of calling for help from a consultant. Why you ask well its very simple really, I thought they would be very expensive, take up to much of my time, I had loads of good ideas of my own [...]
Posted by admin on February 2nd, 2010
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Posted by admin on February 2nd, 2010
Pickled Pig’s Feet
Animals are here for us to use as food. When we butcher an animal, we try to utilize as much of that animal as possible for our food. The meat is processed in different ways, the hides are tanned for gloves, moccasins or clothing. What we do not use for our food becomes fare for [...]
Posted by admin on February 2nd, 2010
My Buttery Espresso – Coffee Terminology Explained
Drop these terms at your next dinner party or social outing! They are guaranteed to impress.
Flavour is the most important term, encompassing aroma, acidity and body. It is used to describe the overall impression you get when you take that first sip. The term is also used to individualise characteristics such as ‘chocolaty’, ‘caramel’, ’smoky’, [...]
Posted by admin on February 2nd, 2010
Rowan Jelly (Mountain Ash – Pyrus aucuparia)
Sharp and sour but sweet and succulent all at the same time, this traditional accompanyment to cold meat is bursting with flavour, and folklore !
‘Rowan tree and red thread – have the witches all in dread’
On May eve Rowan crosses used to be worn in UK and were sometimes fastened to cattle (or their barns) [...]
