Jul 06 2008

Food Served Everyday Occasions, serve Food in a Pleasurable and Enjoyable way

Published by dodo under Coffee Maker, Dinner Table, Plate, Pots, Texture

BREAKFAST

If entertaining guests to breakfast, position the table in the sunniest spot so as to get the day off to a good start. If the weather is bad or you do not have a sunny spot, lay the table with a bright sunny cloth and colourful china.

For a full breakfast you will need cereal bowls, side plates, tea or coffee cups and saucers, cereal spoons, knives and forks or small spoons for boiled eggs, small knives for buttering toast, toast racks, teaspoons and napkins. Grapefruit halves are usually served in small dishes, ready segmented with a knife, with special pointed spoons. Put out milk in jugs (hot to accompany coffee), sugar in a pretty bowl, jars of jam and marmalade, salt and pepper shakers, and pots of tea or coffee. Continue Reading »

4 responses so far

Jun 10 2008

My Best Smoke with perfect Pre-salting part 2

Published by dodo under Container

Strong and weak brines

My own preference is for a fairly strong brine (80 - 90%) in which the fish, fowl or flesh is left for a matter of hours rather than days, but there is an alternative method, involving the use of weaker brines, plus sugar and in some cases other ingredients. The material is left in these weaker brines often for a period of several days, and though it is not usual to brine fish in this manner, the method has a definite place in the curing of certain meats and fowl which, owing to their age or species, are likely to be very tough.

Salt has a hardening effect upon the muscular tissue of mammalian and avian flesh, but sugar tenderizes, so a tough bird such an aged goose, pheasant or turkey could benefit from treatment in sugar-added brine. Continue Reading »

3 responses so far

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