Yes, just a little while ago I said that convection is a term applied to moving liquid. Yet it’s also applied to air, at least by oven salesmen. Convection ovens are much like conventional ovens (they can be either gas or electric), except that they contain little fans. The fans circulate air around the interior […]
READ ONThe wife thought a touch more corn flour might make the pizza that much more perfect. I’m going to give it a try.
READ ONBut then don’t we take just about everything for granted nowadays? Shame on us! Oops, sorry, I turned into Pat Buchanan for a second there. Whipped cream wasn’t always easy to come by in days past. You see it takes cream with a butterfat content of at least 30% to make whipped cream of any […]
READ ONEver wonder how something like cream, especially clotted cream, can have so much darn butterfat yet not have the taste, texture, or properties of butter? I mean, really well made clotted cream can contain 70% butterfat. If some butters are 87% butterfat, why doesn’t clotted cream look like butter, melt like butter, or taste greasy […]
READ ONSpeaking of ice cream, there was in fact a clotted cream ice cream parlor in Exeter (the town in Devon where I went to school). It was right down by the cathedral yard. Their most popular item was simple single scoop of vanilla ice cream on a cone (who after all needs more than one […]
READ ONThe food might not be organic, but when it comes to the Whole Foods/Starbuck’s aesthetic, everybody’s trying to get in on the act.
READ ONAs abundant as locally-produced produce, meats and cheese can be, there is almost nothing in the way of locally produced flour. Which is a pity. Once upon a time, most towns had mills, usually grist mills for corn, but often flour mills for local wheat. Nowadays of course virtually all milling is industrial. Part of […]
READ ONI put up a post under this title for a few minutes yesterday, but thought better of it since I really didn’t have time to form any coherent thoughts. I still don’t, but even given ample time, I’m rarely coherent. That of course has never stopped me. My core question is this: in an age […]
READ ONTo put up the link to the site that got me going on scones this week, Miss Eagle and her Great Aussie Scone Fest. (Hat tip: The Old Foodie. Thanks O.F.!)
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