Article & Recipes: The Lovely Bones
There is much sense to cooking our meat on the bone. A bone's presence will moisten and enrich the flesh, lubricating our supper as it cooks. Look beyond the fillets and steaks and boneless breast meat sold for quick-hit meals and we have a choice of chops, legs, loins, even tails, that come with their own built-in succulence.
Article & Recipe: Ancient bread sprouts anew
Check the sidebar for a link to the recipe.
According to some, sprouted bread has been around since biblical times. Witness a couple of sprouted bread bestsellers named after holy scripture. (Ezekiel 4:9 reads: "Take also unto thee Wheat, and Barley, and beans, and lentils, and millet, and Spelt, and put them in one vessel, and make bread of it.") To the more romantically inclined, those are sprouting instructions and a recipe with one seriously long pedigree. Meanwhile, the cynics in the crowd suspect this is a fad concocted by a few crafty marketers.
Article & Recipe: Breakfast biscuits, US style
An Australian asks how to make biscuits.
They look like scones but are firmer in texture and were usually served with eggs, sausages or gravy as a breakfast savoury.
Since I got back have had a look on the internet for a recipe but have been overwhelmed firstly by the huge selection and secondly by the ingredients – what is all purpose flour?
Also, some tips re. cooking octopus.
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