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Lamb's Fry
Lamb's fry is lamb offal served as food, including the testicles, liver, sweetbreads, heart, kidneys, and sometimes the brain and abdominal fat—or some combination thereof. In Australia and New Zealand, lamb's fry is specifically the liver; in the United States, " lamb fries" (''q.v.'') are specifically the testicles. In the U.K., it was all offal, though recently testicle has become rare. History '' Walker's Hibernian Magazine'' mentions "breakfasts of nice stew'd lamb's fry" eaten on the day of Swanhop in 1786. In 1929, a '' Country Life'' cookery supplement described it as an "old Devon breakfast dish". Fanny Cradock wrote that it was once popular as a breakfast dish before World War II. Preparation Lamb's fry is typically sliced, breaded, and pan-fried, and served with bacon, onions and a gravy made with the juices. The oldest known published recipe of this type is from 1808. Popularity "Lamb's fry and bacon" was once very popular as pub food and still relatively ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lamb's Fry
Lamb's fry is lamb offal served as food, including the testicles, liver, sweetbreads, heart, kidneys, and sometimes the brain and abdominal fat—or some combination thereof. In Australia and New Zealand, lamb's fry is specifically the liver; in the United States, " lamb fries" (''q.v.'') are specifically the testicles. In the U.K., it was all offal, though recently testicle has become rare. History '' Walker's Hibernian Magazine'' mentions "breakfasts of nice stew'd lamb's fry" eaten on the day of Swanhop in 1786. In 1929, a '' Country Life'' cookery supplement described it as an "old Devon breakfast dish". Fanny Cradock wrote that it was once popular as a breakfast dish before World War II. Preparation Lamb's fry is typically sliced, breaded, and pan-fried, and served with bacon, onions and a gravy made with the juices. The oldest known published recipe of this type is from 1808. Popularity "Lamb's fry and bacon" was once very popular as pub food and still relatively ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Swan Upping
Swan upping is an annual ceremony in England in which mute swans on the River Thames are rounded up, caught, ringed, and then released. History By prerogative right, the British Crown enjoys ownership of all unmarked mute swans in open water. Rights over swans may, however, be granted to a British subject by the Crown (accordingly they may also be claimed by prescription). The ownership of swans in a given body of water was commonly granted to landowners up to the 16th century. The only bodies still to exercise such rights are two livery companies of the City of London. Thus the ownership of swans in the Thames is shared equally among the Crown, the Vintners' Company and the Dyers' Company. The Crown's swans are recorded by the Marker of the Swans who is rowed in a skiff by oarsmen from the Company of Watermen and Lightermen. Description Swan upping is the traditional means by which the swans on the Thames are apportioned among the three proprietors. Its main practica ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Lamb Dishes
This is a list of lamb and mutton dishes and foods. Lamb and mutton are terms for the meat of domestic sheep (species '' Ovis aries'') at different ages. A sheep in its first year is called a lamb, and its meat is also called lamb. The meat of a juvenile sheep older than one year is hogget; outside North America this is also a term for the living animal. The meat of an adult sheep is mutton, a term only used for the meat, not the living animal. Meat from sheep features prominently in several cuisines of the Mediterranean. Lamb and mutton are very popular in Central Asia and in India, where other red meats may be eschewed for religious or economic reasons. It is also very popular in Australia. Barbecued mutton is also a specialty in some areas of the United States (chiefly Owensboro, Kentucky) and Canada. Lamb dishes * Abgoosht – Iran * Alinazik kebab – Turkey * Aloo gosht – Northern Indian Subcontinent * Arrosticini – Abruzzo, Central Italy * Bakhsh - From t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Slow Food
Slow Food is an organization that promotes local food and traditional cooking. It was founded by Carlo Petrini in Italy in 1986 and has since spread worldwide. Promoted as an alternative to fast food, it strives to preserve traditional and regional cuisine and encourages farming of plants, seeds, and livestock characteristic of the local ecosystem. It promotes local small businesses and sustainable foods. It also focuses on food quality, rather than quantity. It was the first established part of the broader slow movement. It speaks out against overproduction and food waste. It sees globalization as a process in which small and local farmers and food producers should be simultaneously protected from and included in the global food system. Organization Slow Food began in Italy with the founding of its forerunner organization, Arcigola, in 1986 to resist the opening of a McDonald's near the Spanish Steps in Rome.Carlo Petrini, William McCuaig (trans.), Alice Waters (foreword). ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Sydney Morning Herald
''The Sydney Morning Herald'' (''SMH'') is a daily compact newspaper published in Sydney, New South Wales, Australia, and owned by Nine. Founded in 1831 as the ''Sydney Herald'', the ''Herald'' is the oldest continuously published newspaper in Australia and "the most widely-read masthead in the country." The newspaper is published in compact print form from Monday to Saturday as ''The Sydney Morning Herald'' and on Sunday as its sister newspaper, '' The Sun-Herald'' and digitally as an online site and app, seven days a week. It is considered a newspaper of record for Australia. The print edition of ''The Sydney Morning Herald'' is available for purchase from many retail outlets throughout the Sydney metropolitan area, most parts of regional New South Wales, the Australian Capital Territory and South East Queensland. Overview ''The Sydney Morning Herald'' publishes a variety of supplements, including the magazines ''Good Weekend'' (included in the Saturday edition of ''Th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lunch Counter
A lunch counter (also known as a luncheonette) is, in the US, a small restaurant, similar to a diner, where the patron sits on a stool on one side of the counter and the server or person preparing the food serves from the opposite side of the counter, where the kitchen or limited food preparation area is located. As the name suggests, they were primarily used for the lunch meal. Lunch counters were once commonly located inside retail variety stores ("five and dimes" or "five and tens" as they were called in the United States) and smaller department stores. The intent of the lunch counter in a store was to profit from serving hungry shoppers, and to attract people to the store so that they might buy merchandise. History Woolworth's, an early five and dime chain of stores, opened their first luncheonette in New Albany, Indiana, around 1923, and expanded rapidly from there.Barksdale, David C. & Sekula, Robyn Davis (2005) ''New Albany in Vintage Postcards,'' p. 2 Lunch counters ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pan Frying
Pan frying or pan-frying is a form of frying food characterized by the use of minimal cooking oil or fat (compared to shallow frying or deep frying), typically using just enough to lubricate the pan. In the case of a greasy food such as bacon, no oil or fats may need to be added. As a form of frying, the technique relies on oil or fat as the heat transfer medium, and on correct temperature and time to not overcook or burn the food. Pan frying can serve to retain the moisture in foods such as meat and seafood. The food is typically flipped at least once to ensure that both sides are cooked properly. Specifics Pan frying takes place at lower heat than sautéing. This is because the food to be pan fried – such as chicken breasts, steak, pork chops, or fish fillets – is ''not'' cut into small pieces before cooking. It requires a lower heat so that the exterior of the food does not overcook by the time the interior reaches the proper temperature, and to keep foods in a moiste ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Breading
Bread crumbs or breadcrumbs (regional variants including breading and crispies) consist of crumbled bread of various dryness, sometimes with seasonings added, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, adding inexpensive bulk to soups, meatloaves and similar foods, and making a crisp and crunchy covering for fried foods, especially breaded cutlets like tonkatsu and schnitzel. The Japanese variety of bread crumbs is called ''panko''. Types Dry Dry breadcrumbs are made from dry breads which have been baked or toasted to remove most remaining moisture, and may have a sandy or even powdery texture. Bread crumbs are most easily produced by pulverizing slices of bread in a food processor, using a steel blade to make coarse crumbs, or a grating blade to make fine crumbs. A grater or similar tool will also do. Fresh The breads used to make soft or fresh bread crumbs are not quite as dry, so the crumbs are larger and produce a sof ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
World War II
World War II or the Second World War, often abbreviated as WWII or WW2, was a world war that lasted from 1939 to 1945. It involved the vast majority of the world's countries—including all of the great powers—forming two opposing military alliances: the Allies and the Axis powers. World War II was a total war that directly involved more than 100 million personnel from more than 30 countries. The major participants in the war threw their entire economic, industrial, and scientific capabilities behind the war effort, blurring the distinction between civilian and military resources. Aircraft played a major role in the conflict, enabling the strategic bombing of population centres and deploying the only two nuclear weapons ever used in war. World War II was by far the deadliest conflict in human history; it resulted in 70 to 85 million fatalities, mostly among civilians. Tens of millions died due to genocides (including the Holocaust), starvation, massa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fanny Cradock
Phyllis Nan Sortain Pechey (26 February 1909 – 27 December 1994), better known as Fanny Cradock, was an English restaurant critic, television chef and writer. She frequently appeared on television, at cookery demonstrations and in print with her fourth husband Major Johnnie Cradock who played the part of a slightly bumbling hen-pecked partner. Early life Cradock was born at her maternal grandparents' house, 33 Fairlop Road, Leytonstone, London. The birth was formally registered in the district of West Ham. As a child, Cradock lived with her family at Fairlop Road, with her maternal grandparents. A plaque (with her name misspelled) can be found at Fairwood Court, Fairlop Road, London E11: "Fanny Craddock 1909–1994. On this site until 1930 stood a house called Apthorp, birthplace of the famous TV cookery expert Fanny Craddock; born Phyllis Pechey." Her birthplace was named after Apthorp Villa, in Weston-super-Mare, Somerset, where her grandfather Charles Hancock had been born ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Country Life (magazine)
''Country Life'' is a British weekly perfect-bound glossy magazine that is published by Future plc. It was based in London at 110 Southwark Street until March 2016, when it became based in Farnborough, Hampshire. History ''Country Life'' was launched in 1897, incorporating ''Racing Illustrated''. At this time it was owned by Edward Hudson, the owner of Lindisfarne Castle and various Lutyens-designed houses including The Deanery in Sonning; in partnership with George Newnes Ltd (in 1905 Hudson bought out Newnes). At that time golf and racing served as its main content, as well as the property coverage, initially of manorial estates, which is still such a large part of the magazine. Elizabeth Bowes-Lyon, the late Queen Mother, used to appear frequently on its front cover. Now the magazine covers a range of subjects in depth, from gardens and gardening to country house architecture, fine art and books, and property to rural issues, luxury products and interiors. The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Walker's Hibernian Magazine
Walker's ''Hibernian Magazine'', or ''Compendium of Entertaining Knowledge'' was a general-interest magazine published monthly in Dublin, Ireland, from February 1771 to July 1812.Clyde 2003 pp.67–68 Until 1785 it was called ''The Hibernian Magazine or Compendium of Entertaining Knowledge (Containing, the greatest variety of the most curious and useful subjects in every branch of polite literature)''. Tom Clyde called it "the pinnacle of eighteenth-century Irish literary magazines".Clyde 2003 p.10 Publishers The founding publisher was James Potts of Dame Street, who had published the ''Dublin Courier'' from 1766. From October 1772 until at least July 1773 Peter Seguin of St Stephen's Green published a rival version with differing format.Gargett and Sheridan 1999 p.237 Potts ceded in March 1774 to Thomas Walker, also of Dame Street, who added his surname to the magazine's title in May 1785. There was some production overlap at this time with ''Exshaw's Magazine'', since John E ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
