The immortal Tea Biscuit
Call them Tea Biscuits, Butter Biscuits, Baking Powder Biscuits or just Biscuits… They’re all essentially the same thing, and they represent a culinary tradition that has been spread around the world by British emigrants.Read More →
Smokehouse III – Pulled Pork
It’s a folk classic from the Carolina Hills. And, like so many folk classics, it has it’s roots in the simple Smokehouse tradition of “low and slow” cooking – just one of the techniques Po Folks invented to make cheap cuts of meat tender and flavourful!Read More →
Make your own Oatmeal tradition!
Yes, good old oatmeal! Soul of the Highlands! Heart of the Haggis! Curer of many ills! And it might even lower your cholesterol! Oats have been a staple in the northern parts of the British Isles for centuries, simply because no other grain would thrive in their gloomy climate and short growing season.Read More →
Sauces Part XII – Dessert Sauces
To conclude our Cooking 101 Series on Sauces, we’ll take a look at the principle Dessert Sauces. They generally fall into one of three basic categories: Caramels, Creams or Fruits.Read More →
Supermarket selling tricks…
Supermarkets and food manufacturers use a number of tricks and techniques to maximize their profits on the fresh and processed foods you buy. Some are old chestnuts that we should all know by now. Others are newer and more insidious. Some can work in your favour!Read More →
Kitchen Safety III – Surfaces
We’ll start our safety and sanitation rounds with the surfaces you use most when preparing food – the counters, tables, islands and benches. Not to mention the back-splashes and cutting boards.Read More →