#cookery instructions

[literaryvein-reblogs]

George Orwell's 11 Rules for the Perfect Cup of Tea

George Orwell:

If you look up ‘tea’ in the first cookery book that comes to hand you will probably find that it is unmentioned; or at most you will find a few lines of sketchy instructions which give no ruling on several of the most important points. This is curious, not only because tea is one of the mainstays of civilization in this country, as well as in Eire, Australia and New Zealand, but because the best manner of making it is the subject of violent disputes. When I look through my own recipe for the perfect cup of tea, I find no fewer than 11 outstanding points. On perhaps two of them there would be pretty general agreement, but at least four others are acutely controversial. Here are my own 11 rules, every one of which I regard as golden:

First of all, one should use Indian or Ceylonese tea. China tea has virtues which are not to be despised nowadays—it is economical, and one can drink it without milk—but there is not much stimulation in it. One does not feel wiser, braver or more optimistic after drinking it. Anyone who has used that comforting phrase ‘a nice cup of tea’ invariably means Indian tea.

Secondly, tea should be made in small quantities—that is, in a teapot. Tea out of an urn is always tasteless, while army tea, made in a cauldron, tastes of grease and whitewash. The teapot should be made of china or earthenware. Silver or Britanniaware teapots produce inferior tea and enamel pots are worse; though curiously enough a pewter teapot (a rarity nowadays) is not so bad.

Thirdly, the pot should be warmed beforehand. This is better done by placing it on the hob than by the usual method of swilling it out with hot water.

Fourthly, the tea should be strong. For a pot holding a quart, if you are going to fill it nearly to the brim, six heaped teaspoons would be about right. In a time of rationing, this is not an idea that can be realized on every day of the week, but I maintain that one strong cup of tea is better than twenty weak ones. All true tea lovers not only like their tea strong, but like it a little stronger with each year that passes—a fact which is recognized in the extra ration issued to old-age pensioners.

Fifthly, the tea should be put straight into the pot. No strainers, muslin bags or other devices to imprison the tea. In some countries teapots are fitted with little dangling baskets under the spout to catch the stray leaves, which are supposed to be harmful. Actually one can swallow tea-leaves in considerable quantities without ill effect, and if the tea is not loose in the pot it never infuses properly.

Sixthly, one should take the teapot to the kettle and not the other way about. The water should be actually boiling at the moment of impact, which means that one should keep it on the flame while one pours. Some people add that one should only use water that has been freshly brought to the boil, but I have never noticed that it makes any difference.

Seventhly, after making the tea, one should stir it, or better, give the pot a good shake, afterwards allowing the leaves to settle.

Eighthly, one should drink out of a good breakfast cup—that is, the cylindrical type of cup, not the flat, shallow type. The breakfast cup holds more, and with the other kind one’s tea is always half cold—before one has well started on it.

Ninthly, one should pour the cream off the milk before using it for tea. Milk that is too creamy always gives tea a sickly taste.

Tenthly, one should pour tea into the cup first. This is one of the most controversial points of all; indeed in every family in Britain there are probably two schools of thought on the subject. The milk-first school can bring forward some fairly strong arguments, but I maintain that my own argument is unanswerable. This is that, by putting the tea in first and stirring as one pours, one can exactly regulate the amount of milk whereas one is liable to put in too much milk if one does it the other way round.

Lastly, tea—unless one is drinking it in the Russian style—should be drunk without sugar. I know very well that I am in a minority here. But still, how can you call yourself a true tea-lover if you destroy the flavour of your tea by putting sugar in it? It would be equally reasonable to put in pepper or salt. Tea is meant to be bitter, just as beer is meant to be bitter. If you sweeten it, you are no longer tasting the tea, you are merely tasting the sugar; you could make a very similar drink by dissolving sugar in plain hot water.

Some people would answer that they don’t like tea in itself, that they only drink it in order to be warmed and stimulated, and they need sugar to take the taste away. To those misguided people I would say: Try drinking tea without sugar for, say, a fortnight and it is very unlikely that you will ever want to ruin your tea by sweetening it again. These are not the only controversial points to arise in connection with tea drinking, but they are sufficient to show how subtilized the whole business has become. There is also the mysterious social etiquette surrounding the teapot (why is it considered vulgar to drink out of your saucer, for instance?) and much might be written about the subsidiary uses of tealeaves, such as telling fortunes, predicting the arrival of visitors, feeding rabbits, healing burns and sweeping the carpet. It is worth paying attention to such details as warming the pot and using water that is really boiling, so as to make quite sure of wringing out of one’s ration the 20 good, strong cups that two ounces, properly handled, ought to represent.

Published in the Evening Standard, 12 January 1946

More: George Orwell

[bodhrancomedy]

*Trying to look for quick and easy recipes on BBC Good Food especially soups*

*Every single recipe including unclear instructions, secret prep, incredibly long prep or completely alien language of cookery*

Me, a severely ADHD autistic with major cookery sensory issues, dyscalculia, and rapidly worsening intrusive thoughts about poisoning myself or others accidentally:

[notbecauseofvictories]

also there's a bit in Maskerade that implies Nanny might have "helped out" Mrs. Palm with her business, to a very lucrative degree---so much so that Mrs. Palm lets Nanny and Granny stay at her establishment gratis.

.......however, there is another, funnier but slightly skewed, reading of that same passage that implies that Nanny personally instructed the Guild of Seamstresses in cookery, and fucked that professional woman so well that Mrs. Palm waived the fee and in fact briefly fantasized about retiring from the field altogether.

[cadet-aviator]

‘Mess and Household Training’ (2)

Then there were actual cooking lessons. I think I liked those the most – never having cooked a meal in my life before. It was nothing too complicated, of course – simple breakfast dishes, eggs, toast, later on some soups and such – but it was actually fun to learn.

The instructors were, again, quite friendly and patient; we weren’t yelled at, there was none of that stress you see in modern cookery programmes. 

Having said that, there was still always a very powerful sense of order and hierarchy. You were allowed to ask a question, now and then, but only if that was really necessary, and on topic. No conversation for conversation’s sake – you were there to be instructed.

During the lessons there was always a supervisor present, usually a sergeant or a young officer, with a notepad. Anything out of the ordinary was noted. We had to keep our cadet posture at all times, we had to be silent, we had to move ‘efficiently’, no hands in pockets, no loitering. 

If it happened that we had to wait a bit – for an egg to boil, say – we had to revert to standing to attention immediately, out of the way, showing that we were ready for new orders. 

I was getting used to that rule at home, too. I had a long list of chores and tasks and homework of course, and that took up a lot of my time, but on the rare occasions when I had nothing to do I told myself to stand to attention. If I finished my homework at 9 PM, for instance, and I had no other jobs to do before bed at 9.30, I would quietly stand and wait, hands behind my back, face forward, until it was time to walk to the bathroom, brush my teeth, walk back, undress, arrange my uniform for the next morning (green shirt), and go to bed. And since you're wondering, yes, I was able to not touch myself, until stuff came out by itself during the night.

I’m not sure if I was any good at cooking, after those lessons, but I tried a few things out on my Dad, who was pleasantly surprised at the effort. When he asked me why they were teaching me this, I didn’t have a clear answer – ‘I guess it’s standard practice in Mess and Household training, Sir’.

But it had begun to become clearer, of course. I was being trained to serve; I didn’t know how long all that was going to take, but I realised that sometime soon I would probably be ‘posted’ in someone’s household, as a butler or a footman, or something, or maybe as a regular servant in an officer’s mess.

The thought made me happy. 

[witchybitchybisexual]

Gonna leave some golden girls headcanons here and then I’ll do a separate one for Dorothy x Blanche (there are too many):

1. Sophia would teach them her Sicilian recipes and it’d be like private cookery classes. Blanche would struggle with it slightly but eventually get the hang of it with some half hearted instructions; Dorothy would be quite ‘clumsy’ with the ingredients and begs Blanche for help, but the two get a little… distracted. Sophia fondly (or not so fondly) curses them out in Italian. Rose is a natural and Sophia is very proud of her and calls her “My only worthy daughter”. That is, until Rose decides on her next attempt to add some Scandinavian twists and the 4 of them end up with mild food poisoning.

2. Dorothy and Rose share a love of musical theatre. Dorothy’s favourite is Les Misérables for its powerful message on social hierarchy and the way it advocates for compassion, human kindness and hope when fighting for justice, no matter what you’ve been through. It always makes her cry. Rose, choses the far more contemporary Matilda, and when asked, she says it reminds her of her childhood. Dorothy points out she wasn’t the smartest person in the world and Rose would roll her eyes and explain it was because she didn’t always pick up on social cues which would isolate her from other children, and later adults. This would fit in with @eeblouissant’s headcanon that Rose is autistic, since Matilda is also suspected to be too.

3. Sophia and Blanche sing Copacabana for Karaoke at every opportunity. No one knows how this tradition started, but every Sunday after the football the pair head down to the rusty anchor to serenade the guys. They adore Sophia, and Blanche improves on her singing after many, many, many weeks.

4. Every birthday, the other 3 girls make a homemade cheesecake instead of a regular cake and add candles. Rose sings in Swedish, Sophia in Italian and Blanche in French (even though she forgot most of it after finishing school) Dorothy is the only one who sings in English. However, after it gets too loud, they all sing in English the second time around!

5. Blanche is far richer than any of them realise - she’s from an old money family and married a wealthy guy; they know she’s well off, they just don’t realise HOW rich. The only reason she has roommates is for her own personal comfort so that she doesn’t feel as lonely after the kids left and George died. Plus, she wanted some more female friends too, so it was the perfect solution.

6. Sophia’s least favourite child is Gloria, and she praises her so much because she feels bad about it. Sophia loves Phil dearly but doesn’t understand him entirely. Dorothy’s her first baby, and the one she’s the most similar personality wise. Of course, she’s not crazy about the fact she put her into shady pines, but she appreciates all the things Dorothy puts up with for Sophia, even if she doesn’t always show it.

7. Sophia is protective of all of the girls, but has a well hidden soft spot for Rose. She loves them all equally, but she feels a certain need to protect Rose because of her naivety. Rose brings out her maternal side because she knows the other two are better at defending themselves. Obviously Rose can too, but they underestimate her abilities: though Sophia used her sarcasm to hide her concern for Rose’s mental health after they were burgled in S1.

8. Rose and Blanche paint each other’s nails. Blanche tries to coax Dorothy to let her paint her nails too (considering Blanche is Dorothy’s biggest weak spot) and sometimes she agrees, but most of the time the best friends practice on each other instead.

9. Sometimes when Dorothy’s particularly sad, she goes to Sophia’s room and makes Ma brush her hair to remind Dorothy of her simpler childhood days. One of the most comforting things in Dorothy’s life was when Sophia would wake her in the early hours of the morning to plait her hair; sometimes it hurt because Dorothy’s hair was naturally curly, but she’d never complain because it gave them more 1:1 time together without the burden of her siblings.

10. Rose was the smartest person in St Olaf - she taught them to go inside when it rains, she went to St. Gustav university to do Latin (I headcanon she got a 1st) and in my personal opinion the reason she knows so much about the town’s gossip was that she was a private investigator for the elite in St Olaf. And Bridget went to Oxford, so she must’ve got her intelligence from somewhere! She just doesn’t tell this information to the others as she doesn’t want them to feel bad about themselves.

11. Blanche suffered post-partum depression after Janet’s birth and that’s why they’ve got the worst relationship out of the children. Don’t get me wrong, Blanche wasn’t the mother of the year and had many faults, but she clearly had stronger bonds with the other 5. We don’t hear anything negative about the relationship with her sons, and Becky’s just seems like poor communication which is quickly resolved and they eventually become exceptionally close (particularly after the moving birth of Baby Oreo at the beginning of S6. With Janet, she was a new mother and considering PPD wasn’t recognised as a condition until the 1990s, she wouldn’t have gotten the right support either - probably trying to hide it to appear like the perfect wife and mother to her other high society friends. She adores Janet, but it definitely would’ve impacted their relationship.

12. Rose knits her own animal jumpers, basing them off the animals she remembers tending to on the farm. She also knits pride badges onto Dorothy and Blanche’s clothes and accessories to show support for them (and to get used to knitting different patterns.)

14. Blanche has a Diet Coke obsession like me. No further explanations needed.

15. Blanche first learned to cook from Mammy Watkins. Blanche clearly knows how to cook from the catering episode (was it one for the money?) and obviously she could’ve learned to cook as an older woman, but in my opinion she would’ve learned to cook from her Mammy. They were very close and Blanche was clearly the favourite Hollingsworth child; and she wasn’t close to her sisters (even though she was her brothers) so while she was cooking, it’d only be natural that they’d do it together. They’d have to hide it in case Mammy got in trouble though. Blanche wouldn’t have expected to cook and clean as a rich, married woman of that era as she probably would’ve had maids etc- but old habits die hard; especially the childhood ones.

16. Dorothy had a girlfriend before she met Stan. So did Blanche, but unlike Blanche, Dorothy tried to suppress the fact she was attracted to multiple genders after she and the girlfriend broke up, so she got drunk and slept with Stan to try and stop the pain in her heart. That’s one of the biggest what-ifs in her life :(

17. Blanche would be a fan of anything 50s-80s that’s remotely upbeat or popish, and is a big, big fan of Gwen Stefani, Madonna, Nina Simone and Ella Fitzgerald. Odd combos, but it works for her. Dorothy Likes Frank Sinatra, Cyndi Lauper, Prince and George Michael, and is a big fan of jazz, but listens to anything really. Sophia loves Boney M, Pavarotti, Cher (obviously) and she and Dorothy share a profound love for Eminem. Rose loves ABBA, Amy Grant, The Beatles and Nirvana.

[therecipelibrary]

So typically I might not post this type of recipe, for sure no one ever requests these, but I wanted to share what many of the other recipes look like in a typical old cookbook.

There are huge chapters on soups and meats, preserving veggies and fruits, eating seasonally. Every little part of the animal was utilized in a way that isn't as common now. Pickled meats, salted, smoked, preserved, minced, molded, stewed, fried, and boiled. Any bit you can think of (ears, feet, innards) they ate it.

Disguising one bit of meat to taste like another is especially common.

I tend to post things I find palatable, or think is humorous in some way either in the name or inexplicable ingredients/instructions. This provides more context and a fuller view of what my cook books contain.

-The Illustrated London Cookery Book 1852

[saintmeghanmarkle]

The kookery of Meghans cookery show: a pictorial essay by u/Mickleborough

The kookery of Meghan’s cookery show: a pictorial essay Being really excited (just kidding) about Meghan’s mooted cooking program with Netflix (maybe she’ll feature some fabulous Southern food, like chicken legs and grift, I mean grits!), I try to find out more about it.https://ift.tt/lXqSbmn on the Vaseline, Meghan! ‘I’d like to make her look a little more attractive, how far can you pull back?’ ‘How do you feel about Cleveland?’After some lackadaisical googling, I come across a gushy article in Elle, which answers what questions it can (not much). Note the date: 11 April 2024 - a little over 2 months ago.https://preview.redd.it/lohrcc1dcl6d1.png?width=1515&format=png&auto=webp&s=b3469e9a46759fc2e53c832c3404e2f9162bf00cThere’s no much info (I may make fun of the piece in another post), but there was something for the nerdy: the people behind it:https://ift.tt/GMzgj5C too much time on my hands (not true: need to do the dishes), I google some more and discover:The Intellectual Property Corporation, which is producing it, DOES NOT MENTION the show: The IP Corp websiteLeah Hariton, supposed showrunner’s upcoming and last projects on IMDB, DOES NOT MENTION the show:https://ift.tt/0PBRqkN Holzman, supposed executive producer, upcoming and 2024 projects, IMDB, DOES NOT - you get the grift, I mean drift:https://ift.tt/f1hKJYp Saidman, supposed executive producer, upcoming and 2024 projects, IMDB (looks the same as Holzman’s as I think both are at The Intellectual Property Corporation), ditto:https://preview.redd.it/ezjew8ggel6d1.png?width=1640&format=png&auto=webp&s=2af5f35005c621a3c0cc0b55a7ce7c90452c1ddcThere’s no reference to anything that might remotely pass for Meghan’s cookery-poo. (NB It’s not Power of the Dream, as that dream has no power.)Perhaps someone better-versed in TV production can shed some light, eg a project would be listed only if it were in the process of being made. But we were told in April 2024 that filming was under way, at someone else’s home: Daily Mail archived / unarchivedDoes that mean that this audition video’s been all a waste? (It’s part-time vegan Meghan showing us how to barbecue burgers, as well as eating it sexily. It’s very instructive - even shows you how to display fleisch whilst grilling same.) post link: https://ift.tt/BxDEy3k author: Mickleborough submitted: June 14, 2024 at 10:14PM via SaintMeghanMarkle on Reddit disclaimer: all views + opinions expressed by the author of this post, as well as any comments and reblogs, are solely the author's own; they do not necessarily reflect the views of the administrator of this Tumblr blog. For entertainment only.

[justforbooks]

Gillian Riley

Historian who mastered the complexities of Italian food culture for the mammoth Oxford Companion to Italian Food

In his review of The Oxford Companion to Italian Food for the Guardian in 2007, John Dickie advised that the author needed to be “brave, brilliant, learned and almost certainly a little unhinged”. The food historian and typographer Gillian Riley, who has died aged 90, fulfilled all these requirements when composing that very book. That a single person was able to master the labyrinthine complexities of Italian food culture, embracing history, literature, the visual arts, politics and an infinite quantity of processes, ingredients and recipes is remarkable. That it was done with humour, humanity and lashings of erudition was the needful icing to make it digestible.

Gillian’s career in food history occupied the second half of her life, although she was always a “greedy” girl, her family asserts, and ever a fine cook, but at the outset she was a book designer and typographer. It was through art history, more specifically the depiction of food and foodstuffs in paintings, that she first made her mark, by seeing the food on the canvas and then pursuing it back to the kitchen, market stall or botanic garden.

She made culinary sense of those 18th-century Spanish still-lifes, by Luis Meléndez for example, being more than random jumbles of store cupboard items; she chased with determination the appearance of New World foods in Renaissance European narrative paintings. These perceptions she then filled out with admirable commentary and recipes drawn from contemporary sources.

The translation and discussion of these sources, principally Italian, was another string to her bow. Her first published book, in 1989, was a translation of Giacomo Castelvetro’s Brief Account of the Fruit, Herbs and Vegetables of Italy (a work which existed only in manuscript), which Castelvetro, an Italian Protestant living in exile in England, dedicated to Lucy Countess of Bedford in about 1614, doubtless hoping for a secure berth after a lifetime of pillar to post.

Gillian went on to translate, and comment upon, the critical 15th-century Italian recipe book by Maestro Martino of Como. (It is a pity that this was available only on a CD-rom published by Octavo in the US in 2005.) Martino’s instructions were relied upon by Bartolomeo Platina, the humanist author of Europe’s first book on gastronomy, Of Virtuous Pleasure and Good Health, printed in 1474.

Building on this foundation of art studies and extensive reading of early Italian material – allied to fluency in the language and many years of travel and consumption in the country of her choice – Gillian embarked on the mammoth project of an Oxford Companion, largely written by herself.

The venture might also be called intrepid, for the intellectual elephant traps are as common as potholes on an English minor road, and any error liable to be excoriated by a battalion of scholars and suchlike. How could she misidentify pampetato for panpetato when describing the Ferrarese panforte? they asked. But the result is arresting: infused by a down-to-earth realism; eager to chase down the precise, yet impossibly confusing, topographies of Italian foods and recipes; anxious to involve her beloved painters and artists in the long history of cookery. It has much to satisfy every sort of reader – chef, cook, amateur and academic.

Gillian was the elder child of Major Riley and his wife Millicent (nee Lees). Her father was an artist turned teacher, the founding principal of Selby College of Art and Crafts in North Yorkshire and later an inspector of art and technical schools, while her mother was a textile artist. After Selby girls’ high school and Cheadle Hulme school in Manchester, Gillian went on to Girton College, Cambridge to study history.

While at Cambridge she got involved in the historicising Water Lane Press created by the bibliographer Pip Gaskell in an undercroft of King’s College using original Caslon type and an early iron press. There she met her lifelong partner James Mosley, who was to direct the typographical and printing library at St Bride’s, Fleet Street, for more than 40 years. They eventually married in 2000.

Gillian first worked as a designer and typographer at the publisher Thames & Hudson before taking on freelance design work, which kept her occupied until well into the 1980s. Her first book, the Castelvetro translation, was followed in quick succession by four short monographs on art and food published by Pomegranate Artbooks in California, and then a larger survey, A Feast for the Eyes, mixing masterpieces and recipes for the National Gallery, which appeared in 1997. Her work in this field was compressed into a single volume called Food in Art which came out in 2015.

Although Gillian was a welcome attendee and contributor to various conferences and symposia, her work in journalism was restricted to a highly entertaining cookery column in her local community newspaper, the Hackney Citizen, near her home in London. However, she managed, more than many, to bridge two worlds.

She is survived by her husband, and by her sister, Joanna.

🔔 Gillian Riley, food historian, born 20 November 1933; died 11 November 2024

Daily inspiration. Discover more photos at Just for Books…?

[thejoyofseax]

Apple Experiments in Arabic Medieval Cookery

Today, at Dun in Mara's Arts & Sciences Day, my ward Gabrielle and I tried out two of the recipes we're looking at for Féile na nÚll. Both are Arabic, one from al-Warraq, one from the Kanz, both from Nasrullah's translations.

From the Kanz, we did Receipe 119, tuffāḥiyya bi-zaʿfarān (meat with apple and saffron). It's a fairly simple stew of meat (lamb, in this case) and apples, with spices, and a thickener made of vinegar, sugar and wheat starch. For a variety of reasons, we had a few substitutions in there - the wheat starch was replaced with rice flour, the saffron with turmeric, and the aṭrāf al-ṭīb spice mix was definitely debatable in its makeup (spikenard replaced with fennel, and the lisān al-ʿaṣāfīr (fruit of Syrian ash) replaced with a little Sichuan pepper). It came out pretty good, I think, although the three kinds of pepper (long pepper, black pepper, sichuan pepper) put it at the edge of some people's spice tolerance, so I'll want to go easy on those for larger amounts. From my own point of view, the betel leaf in the aṭrāf al-ṭīb was strong enough to be distinctly tastable in the end product, even though there was only a tiny amount in there. But overall, it was a good stew, and with some adjustments to the spicing, I'll make it again. I probably won't look to include saffron in it; the amount won't really carry much taste against the peppers and betel and cloves, and the colour is adequately provided by the turmeric.

From al-Warraq, we did a ḵẖabīṣ of apples from Chapter 95 (except with apricots, because getting dried apples proved impossible, for no good reason I can imagine except the mysteries of supply lines). From the recipes around it, and from the words used in the translations, I expected the outcome to be a thick mousse, or thereabouts. What we got was a slightly apricot flavoured toffee, pretty much. It was good, but it was very unexpected.

Now, there were a number of substitutions (most notably apricot for apple, walnut oil for the almond and pistachio, and rice flour for wheat starch), any of which may have made it go weird; we didn't have anything like the exact utensils described, and we had no idea of how thick it should have been in the pot. I think our substitutions were ok (all were made in the context of recipes in the same chapter), and I don't think we went too far from the the instructions. However, I don't think we added nearly enough oil. There are actual amounts given in the recipe, for once, which makes that an even more egregious error, but they do look like vast amounts in proportion. So when we're trying that recipe again, we'll use more oil (and also see if we can get the proper apple powder, almond oil and pistachio oil).

There were about 20 people at the gathering, and everyone I spoke to declared themselves happy with the stew, and some quite delighted with the toffee-ish-stuff. So in terms of feeding people ("Pelican cookery"), we did good. More experimental results as we have them!

[wordsonly]

Portals

The giant animal

Is hunched over her pristine home.

Picket fence

crushed under its careless paw.

Its

Fat, greedy eye pressed

To openings,

Rolling around into corners.

Flattening its ear to the hard floor

To peer

through the mouse-scale door

In the hope to catch a glimpse of her

Within the vignette of fine feathers,

Broad sofas, throws,

plump pillows, lamps

and the many many mirrors,

In ornate frames,

The large and small

Portals

that scatter the flicking,

glimmering universe, blue

back and through.

Dragging thick hair to the kitchen sash

Finally—

She!

Reading a precious book

The size of her

Of science and nature

of mercy and love.

Standing

Before a chocolate sculpture;

A giant rabbit ear,

That fills the countertop.

She is surrounded with pans

that bubble, deep

Dark,

Smooth viscus coco.

Pots gleaming full with soft confection,

flavours and shapes

Of primrose, carrot and gold.

With instinctual vigour

She grabs and spins,

Throwing a fistful

Of the magical gummies

at the window.

The vast, dilated space,

Starless.

Flickers in and out.

Unperturbed she runs up,

opens a crack in the glass;

Flings

Cookery books,

Instruction manuals,

Home decor magazines

Spoons

Through,

at the stupid animal.

Shaking her finger at this familiar

Intruder.

This huge needy mutt,

Sniffing about her personage,

Seeking familiar scent. Insight.

Affirmation.

Wanting to consume her whole.

[swostieducation]

Culinary, Hospitality, and Beyond: The SIMSS Experience

The hospitality industry is more than just excellent service—it’s an art, a passion, and a journey of transformation. At Swosti Institute of Management and Social Studies (SIMSS), we don’t just train professionals; we craft future leaders in culinary arts, hospitality management, and beyond. Every student will receive top-notch instruction, practical training, and industry experience thanks to our dedication to excellence, which will help them stand out in the cutthroat global marketplace.

A Culinary Haven for Aspiring Chefs

SIMSS is known for its culinary brilliance, where ambitious chefs refine their skills under the supervision of knowledgeable mentors and specialists in the field. Our cutting-edge kitchens, in-person demonstrations, and hands-on seminars provide students the technical know-how and creative they need to become masters of the culinary arts.

Hands-on Learning: Students prepare meals in real time while experimenting with various cuisines and methods.

Industry Exposure: Students can obtain real-world experience through internships in upscale hotels and eateries.

Culinary Innovations: Classes focus on contemporary techniques such as fusion cookery, molecular gastronomy, and sustainable food production.

Redefining Hospitality Management

The dynamic nature of the hospitality sector necessitates flexibility, leadership, and a thorough comprehension of visitor experiences. With a focus on important topics including hotel operations, event planning, and providing exceptional customer service, SIMSS offers students a comprehensive education in hospitality management.

Practical Experience: Our on-campus training hotel provides students with hands-on exposure to everyday hospitality operations.

Industry-Driven Curriculum: We work with professionals in the hospitality industry worldwide to make sure our programs remain current with market demands.

Placement Assistance: With tie-ups with top hospitality brands, our students get unparalleled career opportunities.

Beyond the Classroom: A Holistic Learning Approach

At SIMSS, education is not confined to textbooks and lectures. We believe in experiential learning, where students participate in:

Live Events & Hospitality Projects – Managing and organizing actual events to gain insight into the technical aspects of event planning.

Guest Lectures & Industry Interactions – Learning directly from global hospitality leaders.

International Exposure – Opportunities for exchange programs and collaborations with international institutions.

Why Choose SIMSS?

World-Class Infrastructure – Modern kitchens, hotel simulation labs, and smart classrooms.

Expert Faculty – Knowledgeable faculty members have decades of experience in the field. 

100% Placement Support – Top hospitality brands hire from SIMSS.

A Legacy of Excellence – Supported by the hospitality pioneer, Swosti Group.

 

Your Journey Starts Here!

Whether you dream of becoming a master chef, a hospitality entrepreneur, or a global industry leader, SIMSS is your gateway to success. With a focus on hands-on learning, creativity, and professional growth, we equip students for success in the hospitality industry and beyond.

Join SIMSS today and turn your passion into a profession!

For more information, reach out to us at:

Phone: 9337115838 | 9338761072

Email: simss@swostieducation.com

Website: www.swostieducation.com

[adamfinchley]

GOOD NEWS ABOUT GUT BACTERIA AND RED WINE

Almost without fail, my daily newspaper will have some article to do with food, whether it’s supermarkets or cookery tips, or some new news about our gut bacteria. 

It’s the same with television, where there seems to be a constant stream on competitive cooking competitions, or just some professional chef showing us all where we are going wrong in the kitchen. 

In most countries, and Britain is no exception, the biggest industry is the food business. It starts with farming and then onto food processing and packaging and finally the outlets of shops and supermarkets along with restaurants and delivery drivers. 

In the UK, four supermarket chains sell over sixty-five percent of all food. There is a similar number of food processing conglomerates producing eighty percent of all processed foods. 

We can go without buying clothes, newspapers, alcohol or cigarettes, but what we all need, is daily food. 

We tend to forget that we are not just feeding ourselves to stay alive, but also our one hundred trillion gut bacteria. There are so many of these microorganisms that collectively we have up to two kilos in total weight. 

It’s hard to believe that with something we cannot see, we have so many of them. And it’s also essential to remember that they are some of our best friends. There are anything up to a thousand different types, although most of the whole lot fall into four basic groups. 

Each of those groups have favourite foods. They need different nutrients that they hope to obtain from certain foods. This is the reason that fibre in the form of assorted fruit, vegetables, nuts and grain is so important. 

I was reading an article about the importance of variety in our diet and the importance of avoiding ultra processed foods that contain so much artificial rubbish. 

The article listed eight suggestions about good food and lifestyle choices, along with bad choices. To get all the nutrients our body and gut microbiome needs the simple answer is the greater the variety, the more likely we are to have a good gut.

But in the list, it mentioned the dangers of alcohol, and at that point I was about to turn the page for the cricket results. But it actually started with spirits, and in particular, gin, as being bad. 

And then it said that red wine might actually be good for the gut. At that point, I read on. 

The Victorians confused bacteria with germs and spent good money on colonic irrigation with a view to flushing them all out. 

Today there are plenty of supplements such as Oxy Powder that are far better at refreshing the colon. This and other supplements simply work as an oxygen boost in the bowel that that by helping clear the bowel, may also helps shift any static toxic waste. 

Oxy Powder helps shift constipation, relieves bloating, and provides support in the growth of those friendly bacteria. Just follow the instructions and remember to persevere for best results.

[radpandamiracle]

2 stones on ground trails da sized paid boxes of matches paid 4 totalings dfc refunds paid instant paid fcd arrivals cxfd kameraed paid loc gvfc cookeries uhgy arrivals paid bedded beddings arrivals paid hbgv shelters cfgy arrivals paid kits and keys pocketings arrivals paid no gvfcc paid fddxcccdgtr paid paid loced fcd kameras deliver paid kameras audio delivery dfc instructions and directions paid TV loced grounds on earth earth planet security provider kill zones kameraed kameras inside and out side survelkuanceinfa killings zones on earth earth planet paid hospital laids paid by Candace Marie Hughes for Candace Marie Hughes loced - Candace Marie lefts buckets leave paid loc arrivals appointmented appointments paid loc loced - snipers kaneraa kill kill zones on earth earth planet cfd ' paid phbgy '' paid loced killer Candace Marie Hughes left paid gun Candace Marie Hughes autoed loc Candace Marie Hughes outoed mouvings to safety company permanent paid loced fcd woods security paid loced loced paid loc gvfcfd' woods kameras deliveries bucketed paid loc business safe paid loced Candace Marie Hughes paid loc gun loc must return to Candace Marie Hughes and earth and paid and paid paid and earth planet. Paid. Loc. Mail KIY Key card dh to Candace Marie Hughes. On. Paid. Loc. VVoiced on paid. Loc. Remove kover. Paid. Loc. Remove cover. Paid. Loc. parked. Paid. Loc.

[timetraveltasting]

POMPKIN PIE (1796)

In honour of Canadian Thanksgiving, which occurred this past weekend, I made a holiday-appropriate Tasting History dish: Pompkin Pie from the book American Cookery by Amelia Simmons, published in 1796. While America celebrates Thanksgiving at the end of November, Canada celebrates the holiday in mid-October. I have always liked this, because it seems very in line with the harvest, and it is definitely nice to have a cozy autumn holiday to tide us over until Christmas. While Germany doesn't celebrate the holiday, I thought making this pumpkin pie would be a good way to keep the festive feeling alive while I'm living abroad. Before European crops took hold in the Americas, pumpkins were a staple food for many, and were certainly eaten by Indigenous Peoples long before the colonists arrived. In the late 17th and early 18th centuries, Pumpkins were cooked into soups, puddings, chips, ale, and pies in the Americas. Even after apples and pears became widely available, pumpkins remained so popular in New England that the area was called Pumpkinshire by some, and Bostonians were even referred to as 'pompkins'. Nowadays, pumpkins are still beloved during autumn, and can be found in in soup, coffee, and pie form during this time of year. Pumpkin pies specifically have become a quintessential food for Thanksgiving meals. While modern pumpkin pies are fairly sweet, this recipe is for a custard-style pumpkin pie that doesn’t use any granulated sugar. Despite this, Max seemed very impressed with the taste, so I thought it worthwhile to try and make, even though I don't particularly love pumpkin pies (I prefer apple or cherry) and I have never made a pie before (this should go swimmingly...). Wish me luck! See Max’s video on how to make the dish here or see the ingredients and process at the end of this post, sourced from his website.

My experience making it:

For this recipe, I had to make a few crucial changes. Firstly, I used puréed pumpkin; this is because, having never made a pie before, I somehow knew it would probably take me a long time to get the crust right, and I didn't particularly feel like spending an entire day making pie. Secondly, I couldn't find molasses in the grocery store (Germany strikes yet again), so I improvised by using Golden Syrup. Unfortunately, I didn't have quite enough Golden Syrup, so I also had to supplement that with some maple syrup (Grade A Canadian, of course). That's right folks, you caught the Canadian sneaking maple syrup into yet another recipe!

I preheated the oven, prepared my ingredients, then began making the crust. I beat the eggs lightly, and in a separate bowl, began kneading the butter into the flour by hand. One thing was already clear: it seemed there was way more butter than flour, so the mixture did not reach the 'crumbly' texture Max says to look for before moving on to the next step. So... I moved onto the next step anyways and added the beaten eggs. At this point, it was a big, shiny, sticky mess. Max said to mix it until it comes together and then roll out the dough, but for someone like me who has a special talent to screw up simple recipes when baking, there is a lot assumed in these instructions. This is when my 'cooking' side pushed my currently baking self aside and decided to keep adding flour until the mixture resembled what I thought pie crust dough should look and feel like. Shockingly, it kind of worked! Enough so that the dough was rollable. Admittedly, it was hard to work with and did break a few times while I was trying to drape it over my enamel pie pan, but I did eventually manage. It was at this point when I realized that Max had also glossed over how exactly to make the edges of the crust sit all nice and patterned on the edge of the pan. I quickly Youtubed a tutorial from a lovely British pastry chef who sounded like he knew what he was doing. I stuck with the easiest method: using a fork to make impressions all the way around - classic!

Because I had extra pie crust dough, I hastily made a second pie despite not having another pie tin. I present: the loaf pie! I threw both in the fridge for a few minutes to firm up, then attempted a blind bake using nature's baking weights: popcorn kernels. However, the edges of the crust took much longer to bake than the time in the recipe, so I upped the temperature just slightly and left it in about twice as long as it said to. While waiting for this to bake, I put together the pie filling. Because I used canned pumpkin, I happily skipped several steps in the recipe. I then added in the Golden Syrup and maple syrup instead of the molasses, beaten eggs, and a bit of milk. I kept whisking until uniform, then continued adding the rest of the litre of milk while whisking. It was at this point I realized I had forgotten to add the spices, so I quickly whisked in the allspice and ginger. The pie crust finally seemed to have a bit of brown on the edges, so I took it out - and it was indeed baked! I poured the liquid filling into each pie crust and put them both back into the oven on a baking tray (in case of spills). I returned the oven to the stated recipe temperature and let them bake for 80 minutes. To check if they were done, I did the jiggle test (seemed to be the right amount of jiggle to me!) and also tested with a toothpick, which came out clean. Max said to turn off the oven and wedge a spoon in the door to keep it ajar; this way the pies wouldn't crack on the top. I did this, but my pies cracked anyways. Oh well. I let them cool completely before serving our slices with a bit of whipped cream on top after dinner.

My experience tasting it:

Knowing this Pompkin Pie recipe had no sugar in it, I was prepared for it not to taste very sweet. I tried just the pie first, without whipped cream, to see if this was true. Indeed, the main flavour was really pumpkin and spice, and even then, it was fairly muted. I particularly missed a sweeter crust. I'm not sure if it was because of the extra flour I added, but the crust didn't have much flavour, even despite the great amount of butter in it. Nonetheless, the texture of the pumpkin filling was absolutely lovely - light, silky, exactly the firmness I expect in a pumpkin pie, and perhaps even better than store-bought ones, which can sometimes be stodgy. As someone who is not the biggest fan of pumpkin pie, I did quite enjoy the filling. My main complaint for both the crust and the filling, however, is that they need some sugar! I am of the firm belief that a dessert should be a treat, and a sweet treat at that. To make up for the lack of sugar, my husband and I found ourselves adding extra whipped cream to balance the flavours. At one point, I may have even gotten out some brown sugar and sprinkled it on top, and this made all the difference! While terribly proud of how these pies came out considering my difficulties making them and them being my first ever attempt at pies, I wasn't confident they would please a crowd. However, I still brought in the loaf pie for my coworkers to try. I felt kind of bad that the first pumpkin pie some of my German coworkers ever tried would be this one, and they might now go through life believing all pumpkin pies are fairly bland. For this reason, I can't consider this recipe a keeper. For people who don't like sweet desserts, it might be a good idea, but it's just not for me. Nevertheless, my husband and I are still eating the leftovers, so it can't be all that bad, right? Either way, Happy Thanksgiving! If you end up making this dish, if you liked it, or if you changed anything from the original recipe, do let me know!

Pompkin Pie original recipe (1796)

Sourced from the American Cookery by Amelia Simmons (1796).

Pompkin Pie No. 2 One quart of milk, 1 pint pompkin, 4 eggs, molasses, allspice and ginger in a crust, bake 1 hour. Puff Pastes for Tarts No. 3 To any quantity of flour, rub in three fourths of its weight of butter, (twelve eggs to a peck) rub in one third or half, and roll in the rest. 

Modern Recipe

Based on the a recipe from American Cookery by Amelia Simmons (1796) and Max Miller’s version in his Tasting History video.

Ingredients:

Crust

1 lb (450 g) flour

3/4 lb (340 g) butter

2 eggs, lightly beaten

Filling

2 cups (450 g) pumpkin puree, or 1 sugar pumpkin

4 eggs, lightly beaten

1/2 cup (190 g) molasses, not sulfured or blackstrap

1 quart (1 L) whole milk

1 1/2 tsp allspice

2 tsp ginger

Method:

For the crust: Preheat the oven to 350°F (175°C).

Rub the butter into the flour mixture until you get a breadcrumb consistency, then add in the egg and mix it in until it comes together.

Roll out the dough and line either one deep dish pie pan or two regular pie pans. Prick the bottom of the crust several times with a fork and crimp the edges of the dough.

Line the crust with some foil and add in pie weights or dried beans, then bake for 15 minutes. Take it out and remove the weights, then bake for another 15 to 20 minutes, or until the crust is fully baked. Let the crust cool.

For the filling: If you’re using canned pumpkin puree, skip to Step 9. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Cut the sugar pumpkin in half and scoop out the insides. Place the pumpkin halves cut side down on the prepared baking sheet and bake for 1 hour.

As soon as it’s done, take it out and remove the skin while it’s still hot (a fork and knife work well). It should come off very easily in strips.

Let the pumpkin cool a bit before mashing it up as smooth as you can. If you want an extra-smooth puree, pass it through a strainer.

In a mixing bowl, combine the pumpkin, eggs, molasses, and a small amount of the milk. Whisk until it starts to come together, then add the allspice, ginger, and the rest of the milk. Whisk until well combined. The mixture will be quite liquidy.

Place the pie pan on a baking sheet to catch any drips or spills. Pour the filling into the baked crust. Since it’s so liquidy, I filled mine about 3/4 full, put it in the oven, then ladled the rest of the filling in so I wouldn’t make a huge mess when I moved it.

Bake at 350°F (175°C) for 75 to 80 minutes or until there is just a slight wobble in the middle of the pie.

Turn off the oven, but leave the pie in to cool with the door slightly ajar (you can use a wooden spoon to prop it open).

Let cool completely before slicing, then serve it forth. This actually tastes even better the next day!

[shabdforwriting]

Six Important Points to Remember while Creating a Cookery eBook

Creating a successful cookery eBook requires attention to various details to ensure it is both appealing and user-friendly. Here’s an expanded description of each of the six key points:

1. Define Your Niche or Theme:

Focus on a specific theme or niche for your cookery eBook to attract a targeted audience. It could be regional cuisine, dietary preferences (like vegan or gluten-free), or quick meals. A defined niche helps establish your expertise and makes your eBook more appealing to those seeking specialized recipes.

2. Incorporate High-Quality Images:

Good visuals are crucial in a cookery eBook. High-resolution images can entice readers to try out recipes. Make sure each dish is beautifully photographed, ideally with step-by-step images or photos of the final presentation. This not only enhances the book’s visual appeal but also helps readers know what their final results should look like.

3. Organize Recipes Logically:

Structure your recipes in a logical order, such as grouping them by meal types (breakfast, lunch, dinner) or difficulty level (easy, intermediate, advanced). A clear table of contents or index can help readers find what they’re looking for quickly, making your eBook easier to navigate.

4. Write Clear Instructions:

Precision in recipe instructions is key. Use simple, concise language, and break down steps in a way that readers of all skill levels can follow. Avoid complex culinary jargon unless you provide explanations or tips, making it easier for beginners to understand and replicate the recipes.

5. Test Recipes and Include Measurements:

Ensure that all recipes are tested at least once before publishing to avoid errors or inaccuracies. Consistent and accurate measurements (in both metric and imperial systems, if possible) help guarantee that readers achieve the desired results. Testing builds credibility and trust among your readers.

6. Use Engaging Design and Formatting:

The overall design of your eBook is as important as the content. A clean, visually appealing layout makes reading a pleasure. Use easy-to-read fonts, balanced spacing, and a cohesive color scheme. Consider adding icons or symbols to indicate tips, time, and difficulty levels. Consistent formatting throughout the book gives a professional touch and enhances readability.

These points can guide you in creating a cookery eBook that is not only practical but also enjoyable for your audience.

Source -

[tedcoeducation]

Culinary Arts Courses: A Gateway to a Thriving Career in the Culinary World

Culinary arts courses provide food aficionados and aspiring chefs with the chance to enhance their abilities and cultivate a profound comprehension of culinary administration, food presentation, and cookery techniques. By offering students both theoretical knowledge and practical experience, these courses are intended to prepare them for success in the rapidly expanding culinary industry.

Core Skills Developed in Culinary Arts Courses Essential skills, including ingredient selection, knife techniques, flavour pairing, and cookery methods, are the primary focus of culinary arts courses. Additionally, students acquire the skills of food presentation and plating, which are indispensable in the realm of exquisite cuisine. Furthermore, courses frequently incorporate instruction on kitchen administration, sanitation, and food safety to guarantee that students are adequately equipped to confront real-world obstacles. Specialized Culinary Courses and Training In addition to general culinary education, numerous institutions provide specialised courses in fields such as international cuisines, patisserie, and pastry arts. These specialised programs enable students to concentrate on their respective areas of interest, whether it be the preparation of exquisite confectionery, the development of culinary meals, or the acquisition of expertise in uncommon cuisines from various countries. Their versatility and marketability in the culinary industry are significantly improved by this focussed training. Industry-Experienced Faculty and Mentorship The opportunity to learn from industry specialists is one of the primary benefits of enrolling in culinary arts courses. Experienced chefs who are employed by reputable culinary institutes offer valuable insights into the complexities of professional cookery. Students acquire a more profound comprehension of the work ethic and dedication necessary in a fast-paced kitchen environment through mentorship, in addition to acquiring new techniques. Internships and Placement Opportunities Internships and placement programs are frequently incorporated into culinary arts courses, providing students with practical experience in prestigious restaurants, hotels, and hospitality services. These initiatives provide students with the opportunity to collaborate with renowned experts and acquire practical knowledge that is essential for their professional development. Institutes that have established strong relationships with the culinary industry guarantee that students are adequately equipped to transition into successful culinary careers.

Culinary arts courses are a preliminary step for individuals who are enthusiastic about cuisine and cookery. Students can convert their passion into a lucrative profession by receiving appropriate training, mentorship, and practical experience. Culinary arts courses open up an infinite number of opportunities in the dynamic realm of gastronomy, whether one aspires to become a pastry artist, chief chef, or restaurant entrepreneur.