Food Inc….
Debuts nationally this weekend. For easy reference, I’ve bundled all the posts on the subject under this link. Happy weekend to all!
READ ONWell, that’s a problem…
Today is the first very hot day of the year in Louisville, and it seems that increased demand for power has resulted in a blackout, at least in my neighborhood. The scone tutorial will have to wait for Monday.
READ ONA little backup from Italy
Reader Dario, a food scientist from Italy, wrote in with this to say about last week’s agriculture flap: I read your “series” on Pollan and GMO, and I agree with you. I have just finished writing a book on GMOs in Italian to be published in the fall. I know the subject very well and […]
READ ONNot to be argumentative…
…but I’m still getting a fair number of emails from folks about the agriculture posts from last week, a surprising number of them about pesticide use and health. I can’t speak to them with any real authority, and at any rate, I’m more of a GMO man myself (though I should say that many GMO […]
READ ONWho knew?
…that a little thing like the pronunciation of the word “scone” would generate so much email! Since yesterday, people all across the anglosphere (though also from places like Greece and Taiwan) have weighed in on the issue. Most have expressed utter disbelief that there’s any way to pronounce “scone” other than as rhyming with “gone”. […]
READ ONFrom the halls of academia…
Brownyn from New Zealand submits this from Wikipedia: “The pronunciation of the word across the United Kingdom varies. According to one academic study, nearly two thirds of the British population and 99% of the Scottish population pronounce it as /skɒn/, to rhyme with “con” and “John.” The rest pronounce it /skəʊn/, to rhyme with “cone” […]
READ ONGinger Scone Recipe
This is probably my favorite scone recipe. The ginger adds what I think is the perfect zing and textural contrast. 3/4 cup heavy cream, plus extra for the tops 12 ounces unbleached all-purpose flour 2.5 ounces sugar pinch salt 1 tablespoon baking powder 1 teaspoon finely chopped lemon zest 6 ounces unsalted butter, cut into […]
READ ONOn the advantages of a drawl.
Reader Diane says: I am from Texas so I pronounce “bone” and “gone” (and scone) exactly the same.
READ ONA scone by any other name…will still bust the diet you’re on.
So what are the “national styles” of scones?. For the Brits (and I’m generalizing greatly) a scone is not unlike what we Americans call a biscuit: a fairly small and round baked item, slightly moist, slightly sweet, rich and flaky. Like a biscuit they’re usually split before they’re eaten, often slathered with jam. The British […]
READ ON